A while back I collected grocery lists.

I know, it sounds creepy, but it’s not like I stole them out of people’s carts. We can pretend they’re dolls, or place mats if that makes you feel better.

Something happened to my small collection that was supposed to be framed. I’m not sure what. But they’re gone. One of my firsts/favorites was a ratty piece of note paper that read:

milk
cheese
nuts?

I couldn’t stop laughing when I found that. I have a warped sense of humor. This should already be established. I’ve decided that since the whole posting of my own recipes/pictures isn’t happening as often, I’ll start posting things I would like to cook.

Let’s just pretend I had unlimited time in my kitchen this weekend. This is what would be going down.

Cinnamon Honey Butter – A condiment to put on anything, but the butter would be homemade because of all the extra time I have. Duh. (via the Kitchn)

Homemade Donuts – I shouldn’t have to explain myself. (via Joy the Baker)

Beef Stroganoff – I got in trouble from Steve because I said I was going to make this yesterday and it never happened. (via the Kitchn)


Homemade Burger Buns – I don’t usually do well with bread, but this seems simple enough and I might want hamburgers this weekend + this blog is beautifully layed out with humorous writing. jackpot. (via one cake two cake)

Homemade English Muffins – Another yeast recipe, I’m so ambitious. I would eat english muffins every day of my life if they were just handed to me, unless it was a creepy person that handed it to me. (via allrecipes)

Also, if you like to dance around your kitchen like I do, then do yourself a favor and blast this bit of goodness, off the upcoming Florence + the Machine album.

Fact: School has started.
Fact: I’m over it already.

Bears, Beets, Battlestar Galactica.

Fact: I use google to spell check.

I spell check things like: Galactica.

Last Fact: I appreciate 3 day weekends. With no work, “impromptu” river runs, and delicious brunch extravaganzas with friends and alcohol.

Those quotes around impromptu are insurance against Steve who has an iphone that allows him access to dictionary.com just to prove me wrong. Take that, Steven.

 I think the reality of school starting didn’t hit me until the second week of school. It’s now the third, and I feel, that even with the mini trips to SF I have planned, all hell will break loose several times during the semester.

For some reason, this blog actually helps with that. I get to share my food experiences and the varying quality of my picture taking with everyone. I get to write, which is something I enjoy doing, even when my 40 lb Kelpie decides it’s a good time to be a lap dog.

Because of all this nonsense,  I have realized I need to be finding snappier dinners that can be made quickly, that are healthy, and affordable. That’s where  the idea of crazy fast comes in. Meals in 30 min or less?

High-Fives for Everyone.

Side note fact: I find high-fives appropriate for all congratulatory announcements. Like when a co-worker tells you they’re engaged, even if that one might have been a little awkward.

This meal involves boiling pasta.
And running a food processor.
While the pasta’s boiling.

25 Min Tops.

Step aside Rachael Ray.

I imagine you can throw in fresh corn while it’s available, if you boil it with the pasta the last couple of minutes, or use bacon instead of tuna, or throw in some fresh basil. Whatever floats your boat and melts your butter.

Oh, also I forgot to mention: This dish is freaking awesome

Pea Pesto Pasta Salad
Pea Pesto adapted from this recipe

1 “convenient 13.25oz” box whole wheat pasta.
2 c frozen or fresh peas, if using frozen, like I do, defrost under cold running water
1/2 c parmesan cheese
juice of 1 lemon
1 clove garlic minced or grated
1 t salt
1/4 t fresh black pepper
shake of tapatio
1/4 c olive oil
1/2 pint cherry or grape tomatoes
2 5oz cans solid white albacore tuna in water

Bring large pot of water to a boil. Throw in the pasta with some salt, set the timer to the time on the box minus a minute.

This is to help with remembering the fact you have pasta boiling on your stove, and I do it all the time.

While pasta’s  boiling throw everything except the oil, tomatoes, and tuna in a food processor. Flip it on until smooth, then drizzle in the olive oil. Done.

Cut the tomatoes in half. Open the tuna cans and drain.

Drain the pasta, reserving about a third of a cup of the pasta water. Toss the pasta water in with the pesto, tomatoes, and tuna. Serve with More parmesan and a hunk of french bread if you have it.

See what I did there?
I tricked you into thinking I was going to blog about lamb burgers.
That my friends, is a turkey burger.

I apologize.
I should have titled the post gobble gobble burger. or maybe ga ga burger?

But then it sounds like I made a burger inspired by Lady Gaga. Which would totally be something I would do.

These turkey burgers were one of the best burgers that have happened in my kitchen.
And Steve wants everyone to know he made them.
I had an idea to throw a bunch of cilantro in the burger. Which Steve said his mom did all the time.
Always trying to one up me.

The other thing that made these burgers is pickled onion. Spicy red onions get mellowed out and tangy with apple cider vinegar and salt. No pickles needed.

Two birds with one stone.

They’re topped with pepper jack cheese, tomato, pickled red onions, sprouts, and avocado. on a whole wheat bun.

There are still a couple hot weekends to have a bbq. hint hint labor day.
Make these and impress your friends. Pair it with Lemonade, Potato or Macaroni Salad, orrr Some Mango Margaritas.

Take it all outside and blast your favorite Summer album.
Just because.
Music makes everything better.
May I make a suggestion?

Ba Ba Ba (Turkey) Burgers
makes 4 burgers

1 lb ground turkey, I prefer 93/7 which means 93% meat 7% fat
about 2 t grill/steak seasoning
about 1/4 c chopped cilantro

Mix it up, throw it on a grill. or in a pan. cook completely. 
Top it with your favorite fixins.
If you’re topping with cheese, top with cheese and cover loosely with a lid or foil, best way to get the melted cheesy goodness.

Pickled Onions
sort of from Joy the Baker

1/2 red onion, sliced thinly
1/4 c apple cider vinegar
1/2 t salt

toss together and let sit for about 30 min- an hour. Refrigerate and use up within a couple days.

And the song I’ve been playing on repeat whilst cooking all summer long:

Go Outside by The Cults. Who I have not seen in concert. But I’m sure they’re delightful.

1 lb ground turkey
1 red bell pepper, diced
2, 8oz cans tomato sauce
1 t ground mustard
1 t onion powder
1/2 t garlic powder
1 T Worcestershire sauce

In a lightly oiled pan, break up the meat and begin to cook, after a couple minutes throw in the bell pepper and cook until the meats browned and the pepper is softened.

Add the rest of the ingredients. and cook for a couple of min longer to combine the flavors.

Serve on toasted wheat or sesame hamburger buns.

Roasted Broccoli

A few heads of broccoli, chopped into florets
a couple T of olive oil
and a sprinkle of s&p

Toss this all on a baking sheet and roast at 425 for 10-12 min. It’s gonna turn brown, maybe even black, but that means even more flavor. So embrace it.

I have yet another confession.
I have a thing for Hummus.
It’s fast, easy, healthy, and ridiculously customizable.

This batch has cilantro and lime. I used to hate cilantro with a fiery passion. Like I still hate ginger. or bacon when I go to a restaurant and it’s undercooked and cold.There’s some food everyone hates. I don’t judge. Unless it’s ice cream. or hamburgers. or pepper jack cheese.

Then I will judge you like Michelle Bachman.

See what I did there?

Any homemade hummus is lightyears better than the extremely overpriced stuff you pay for in the store. I think there’s this checklist that the pre-made crap in a tub companies use and it probably reads as follows:

• Consistency: smooth and creamy but somehow leave an after feel of wet chalk.

• Look: straight out of a hose.

• Taste: have some cool sounding flavor but make sure the taste of every one is what you would imagine horse piss would taste like.

Any classic flavored hummus is good. But this hummus is a sock off blower. Look at this:

Normal Hummus

Guest at party: What is this in this bowl?
You (mumbling): oh it’s just hummus with some baby carrots.
Guest at party: oh ok, maybe later (walk away)

Cilantro Lime Hummus

Guest at party (probably sporting a monocle): “What is this fantastic looking dip in this bowl?”
You: “Why that my friend is Cilantro Lime Hummus. Here, have some.” (dip a pita or tortilla chip in and feed them yourself)
Guest at party: “Where have my socks gone?”

Obviously the cilantro lime hummus party was better. But you can test that out for yourself. There’s limes, cilantro, hot sauce, garlic, and the kicker? Almond butter. The slight flavor works wonders with the cilantro and lime, and it once again tells the tahini to shove off.

Try this for a dip with veggies or chips, or wrap it up in a whole wheat tortilla with some sprouts, turkey, avocado or tomato. Take that to the park and devour it in the sunshine.

The recipe I have here is for canned garbanzo beans. But the directions, if you have the time and want to go the cheaper route, for dried beans can be found at the other hummus post here.

Cilantro Lime Hummus

1 can chickpeas, drained.
approx. 1/2 c cilantro
1-2 cloves garlic, minced
juice of 1 lime
shake of tapatio
1 1/2 T natural unsweetened almond butter.
s&p
2-3 T olive oil

Pulse the chickpeas and cilantro in a food processor until lightly chopped.
Add everything else and process until you have your desired consistency.

Devour.

I sort of have this thing I’ve started.
Nice breakfast on Saturday and/or Saturday.
More than just cereal or toast or the usual breakfast:

Coffee.

I have a go to recipe for pancakes, that I’ve posted about before.
These are not those pancakes.
These have Greek yogurt in them.

I’m kind of obsessed with Greek yogurt right now.

I can’t eat it by itself. I think it tastes like throw up.
But I can eat it in pancakes.
and ranch dressing.

These pancakes are easy.
Super easy.
And not too bad on the healthy train.

There’s no butter.
no canola oil.
no lard.

Just non-fat Greek yogurt, eggs, milk, and the dry ingredients.

They’re tangy and moist and similar in consistency to a pancake house pancake.
But not. Steve said, “like vanilla yogurt.”

That makes sense.

Above I have them with warm Strawberry Jam that I have yet to blog about making.
It’ll happen.
I had them this morning with Pure Maple Syrup.
Fact: A good source for affordable pure maple syrup: Target.
Represent.

Also I have tater tots for breakfast. With my pancakes.
Because I love tater tots.

I might be planning on breakfast burritos.
With tater tots.

I need to get on that.

Greek Yogurt Pancakes 
from Macheesmo
Makes a lot of pancakes, to serve at least 4.

1 c flour
3 T sugar
2 t baking soda
1 t salt

2 c Greek yogurt

4 eggs
1 t vanilla
1/4 c milk

In a large bowl mix all the dry ingredients.

In a smaller bowl mix together the wet, minus the yogurt.

Add the yogurt to the dry ingredients, then the wet to that.

Make some pancakes.
in a pan
with some butter

Serve with warm strawberry jam and whipped cream or maple syrup.