Lemon Curd Cookies

Whenever we visit my boyfriend's family in Tulsa, we have to buy a batch of lemon curd cookies. Sweet-tart lemon curd sandwiched between buttery cookies dredged in powdered sugar... they are insanely delicious. We've never seen them anywhere in DC so we tried making our own with this recipe from Epicurious. While it's a bit time consuming, it's truly worth the trouble. The lemon curd lasts at least a month (we've had ours for a month and a half now and it still tastes pretty darn good), and the cookie dough can be formed into logs and frozen for later use. I could even eat the cookies by themselves with no curd or sugar - they are rich, buttery, and oh-so-tasty! Whip up a batch if you get a chance. You won't be disappointed.

Kohlrabi Stir Fry

My local Harris Teeter sells bunches of baby kohlrabi for about $3.50. They're really cute but I never thought there would be enough edible portion in the baby ones. What I didn't consider was the leaves. Thoroughly washed, chopped, and ribs removed, they make a hearty addition to a stir fry with chicken, carrots, and the bulb of the kohlrabi.

B.A.T. Stuffed Chicken

With a couple weeks break from school, I've found that I have far greater motivation to make creative meals after work. I've also been using a lot of leftovers in new ways, something that makes me pretty happy since I am typically prone to waste and often find unmentionables in the back of my fridge.

Last night's dinner of fish tacos with avocado, tomato, and refried beans cooked in bacon fat resulted in a bounty of leftovers: half an avocado, half a tomato, four strips of bacon (minus a nibble here and there... who could resist??), and a bowl full of beans. Setting aside the beans for soft tacos throughout the week, I combined the remainder to make B.A.T. Stuffed Chicken. Get it? B.A.T. Bacon, Avocado, Tomato! See recipe below.

B.A.T. Stuffed Chicken

two boneless chicken breasts, pounded thin
half an avocado, diced
half a tomato, diced
four cooked bacon strips, roughly chopped
two slices smoked provolone (substitute any strongly-flavored cheese)
one handful shredded mozzarella (substitute any mild-flavored cheese)
salt and pepper

Preheat oven to 350. Heat a ovenproof saute pan over medium high heat. Salt and pepper each chicken breast, then on each breast, place one slice of provolone and approximately one quarter each of the avocado, tomato, and bacon. Roll up the chicken, tucking in the ends. Secure with a toothpick if necessary. Sear chicken, seam side down, in the hot pan. Rotate and sear all sides, then return chicken to seam side down. Top each chicken roll with shredded cheese and the remaining bacon, then place the pan in the oven for approximately 10 minutes or until chicken is cooked through. When chicken is done, top with remaining avocado and tomatoes before serving.

B.A.T. Stuffed Chicken with roasted broccoli and couscous

What I've Been Cooking/Eating Instead of Blogging

chicken or pork (forget which) in mushroom sauce, roasted red potatoes, green beans


roasted cherry tomato and smoked sausage medley (served over pasta)


kabocha soup topped with toasted kabocha seeds, brie and sesame crackers


miso chicken lo mein


homemade meatball sub with not-so-homemade tater tots


fish tacos with cilantro yogurt sauce


roast chicken and veggies


lor bat go (turnip cake) fried with egg


bento with edamame, pork/leek dumplings, hard-boiled egg

Food-Related Presents

After almost 4 years together, my boyfriend knows me well enough to anticipate that food-related presents will be the best-received (besides jewelry, of course - what girl doesn't like some sparkle?). But I didn't think that he would be so attentive as to pick up on a food-related problem that I've been having for the past few months...

A few posts ago, I complained that the lack of sunlight has greatly decreased the quality of my food photography. Taking photos with flash washed out all the vibrant colors, but taking photos without flash were either too yellow (indoor lighting) or blurry (unsteady hand). As a result, I just stopped taking as many food photos as I have in the past.

Much to my surprise, the bf noticed and decided to do something about it! He made me a homemade light box using white foam board, clip-on lamps, and full spectrum lightbulbs. He also bought me a mini tripod to help with the shaky hand problem. The light box wasn't quite done until yesterday but I have used the tripod a number of times already, which has really improved the non-flash photos, even without special lighting!

Chinese leftovers bento: Singapore noodles, sesame chicken with broccoli, lemon cookie, and honeydew gummy


soy/brown sugar salmon, israeli couscous, roasted asparagus

Besides the lightbox and tripod, the best present I got this year was a Reynolds Handi-Vac from the bf's mother. If you haven't heard of this before, you MUST try one! It creates a vacuum seal in ziploc bags which protects frozen foods from freezer burns and helps refrigerated produce stay fresh longer. It is insanely awesome and so much fun to use. I now have a fridge and freezer full of little vacuum-sealed packets!