And for my next trick: spaghetti squash!

Ok, I need to ask a serious question here for a second: where— WHERE!— has spaghetti squash been my whole entire life?

Listen, I own one of those little hand-held spiralizers and have actually used it a bunch. I’ve had zoodles and whatever else you want to call noodle shaped food really made out of vegetables and not good ol’ fashioned carby pasta. I’ve had zucchini noodles, carrot noodles, the squash-that-looks-like-a-yellow-zucchini noodles.


It’s not a great picture, but that’s fully MY fault, not the meal’s.

They were alright. Sometimes, buried under some delicious sauce usually reserved for bowls of pasta, they were even good(ish).  But they were never as good as the real thing. And they certainly weren’t ever something I would rave about and call the most delicious thing I’ve ever cooked.

But spaghetti squash, well ho ho HO, let me tell you… it’s blown my mind. Having it for dinner the other night, thanks to Plated, really felt like unveiling a magic trick. Cut the squash open, pop it in the oven, pull it out and scrape the inside with a fork, and  TA DA! BA DA BING BA DA BOOM! SHAZAM! a delicious, yellow heap of something that looks like noodles, but is in fact JUST vegetabley goodness.


Again, bad lighting, not great photo, but a damn GOOD forkful. 

I kid you not, folks.

Plated’s recipe  had me make a delicious sauce from tomato paste, sun dried tomatoes, spinach, harissa, cream, garlic and onion which I then dumped the scraped out squash into along with some feta, and mixed together until it was perfectly coated and almost indistinguishable from a plate of angel hair pasta. I then spooned this delicious creamy sauce back into the scraped out squash shells and topped it with another mix, this time made of bread crumbs, parmesan, oregano, before popping it all back in the oven for another 10 minutes.

What came out of my oven was— no exaggeration— one of the best things I’ve ever made… which yea, I know, there’s not a ton of competition in that department, but still! Delicious, filling, vegetarian, and my new magic trick!

Pasta will forever hold a place in my heart, but since it also loves to hold a place in other parts like my thighs, I’m thrilled to have something to substitute it with every now and then that makes for just as delicious of a meal.

Easy and sweet, how life should be


Cannoli always make me happy

A small selection of things I love:

  • cannoli
  • ice cream
  • when things are easy

Any one of these alone would make me happy, but when I found a recipe that combined all three to make no-churn cannoli ice cream? I was over the freakin’ moon!

As I’ve mentioned before, I’m a big fan of Plated, the weekly subscription service that sends me detailed, easy-to-follow, illustrated instructions and the ingredients that go with them in the exact quantities needed to turn out delicious and impressive meals. They’ve recently started offering dessert options, which I usually skip because I’m lazy and making dinner is enough effort for me, but when I saw cannoli ice cream I could actually make myself, without a crazy ice cream maker, I had to try it.

I’ve never felt confident enough in any recipe to say I could duplicate it without reading the original directions.  I still consult the box when making mac and cheese and have to Google how long to boil eggs every single time I make them.

But no-churn cannoli ice cream? I now have it down pat!


I made this! And it was so good and so easy that I’ll do it a million times more!

Crush a bunch of pistachios and break up a couple of cannoli shells. Then whisk a cup of heavy cream for about 5 minutes until it forms little peaks and you feel you’ve gotten the most intense arm workout of your life (or you can use a hand mixer), then add in a mini container worth of sweetened condensed milk and a creamy blob of ricotta cheese and blend together. Next, toss in the pistachio bits and crunchy shell chunks and pour into a mold (like the 8×8 disposable aluminum one Plated so kindly sent me). Cover with a sheet of parchment paper (which Plated also sent me, almost like they know I don’t own any of this stuff and would be lost without them) and pop in the freezer for about an hour until it sets.

Right before you decide to eat your creamy concoction of frozen deliciousness, melt some chocolate and coconut oil in the microwave, or if you’re like me and don’t own one, in a small pot on the stove, and pour the delicious smelling chocolatey syrup all over your ice cream.

So. Incredibly. Eeeeeasy. Why can’t everything in life be so simple and delicious? I want to make this again and again, and have it with every meal and for every person who ever steps foot into my apartment.

Things are hard enough these days if you ask me. We all deserve this.

Eating, not cooking, is what I’m good at

Remember that time I made cooking my new year’s resolution for 2017?


Believe it or not, I made these here beef and cheese empanadas.

Well, I did, and like most other new year’s resolutions meant to somehow improve your life or take it in a new direction, this year’s has been tough.

I’ve stuck with it, making at least one, sometimes two, homemade meals a week, usually with my roommate or the boy as my guinea pig and taste tester, but if I’m being completely honest, I haven’t enjoyed it.


Not ideal for a hot summer night, but I made it anyway: shrimp and corn tortilla soup.

I love eating but dammit, I just don’t like cooking. It’s been stressful and messy and hot, and one time, even painful. (Special shout out to the chicken breast that sent scalding hot oil flying on to my wrist, leaving me with an ugly brown scar that just narrowly missed my tattoo. Yea, big ol’ F-U to that chicken breast.)

Some people find cooking meditative because it takes your mid off other things and forces you to focus on the task at hand. I rather just meditate.

That being said though, I’ve made some pretty good stuff in the last six months, almost always with the help of Plated and most recently Martha & Marley Spoon. There were some pretty spectacular beef and cheese empanadas, a gooey, cheesey chicken parm, a fantastic pine nut crusted salmon and last night, a delicious shrimp and corn soup with chipotle and tortilla strips that made my unairconditioned kitchen so hot it was about 2 degrees from being a hallucinatory sweat lodge.

Every last bite was enjoyed but the same can’t be said for the process. Yes, I’ll keep at it for the other half of this year, and while I’m sure it’ll get easier and I’ll feel more confident in my kitchen skills, I’m pretty sure the fun for me will always be fully in the eating.

Plated: my new best friend in the kitchen

Fact: I can eat like nobody’s business, but I can barely cook to save my life. No really, not kidding. If my life depended on my cooking, I’d probably die.

But there’s hope for me yet, thanks to a service one of my friends turned me on to called Plated. Every week they put up a collection of meals, you pick the ones you like, and they send you all of the ingredients needed to pull it off, along with nice, easy-to-follow illustrated cooking instructions. (I can’t stress enough what a huge difference illustrated instructions make for us cooking-challenged folks. Total game changer.)


For someone who loves getting stuff in the mail, this was like Christmas!

For my first Plated meal, I chose a polenta pizza with ricotta cheese, mushrooms and Brussels sprouts. Plated sends you everything, in the exact quantities you need, so there’s no waste, and best of all there’s no waiting in line at the supermarket, which because I live in New York, the world’s worst city for supermarkets, also means no risk of violent outbursts or homicidal thoughts. (Mark my words, it’s only a matter of time before someone snaps at the Trader Joe’s in Union Square.)

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All the ingredients come individually wrapped and labeled, so you don’t confuse your Brussels sprouts with your thyme, for example.

The only ingredients I had to provide myself were pantry staples olive oil, salt and pepper. Plated sent everything else and with it, this nice big recipe card. Again, pictures make a serious difference.

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Maybe a picture book approach to recipes is what I’ve been needing all along.

So with my oh-so-helpful color pictures to guide me, I followed all of the steps. I cooked up some polenta, sauteed some Brussels sprouts and mushrooms with garlic, oil and thyme, then spread the polenta on to a baking sheet and loaded it up with a layer of ricotta cheese, the sauteed veggies and a sprinkling of parmesan.

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Building the base and toppings for my “pizza.”

Once everything was loaded up and ready to go, I popped my baking sheet into the oven and tried my hardest not to be whiny and impatient whilw it cooked.

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Assembled and ready to go, next and final step: the oven!

Once out of the oven, I let it cool for a bit (but really only because the instructions told me to. I’m usually all about digging in immediately and burning myself with molten hot food.) before cutting it into slices, drizzling with just a little bit more olive oil and a couple shakes of salt and pepper, and BAM! Delicious, healthy, home made dinner for two.

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Who knew a slice of home made polenta pizza could do so much for making me feel like a normal functioning adult?

In my opinion, Plated is a genius idea, for both those who actually know their way around a kitchen and those of us still struggling to to learn the ropes. I’m looking forward to lots more Plated boxes waiting for me on my doorstep.