Category Archives: Cooking

Meatless Monday

Have you seen the show Worst Cooks in America? I’m obsessed with it. I watched the first season, missed the second, and got caught up on the third when Food Network had a marathon on the other weekend (if you haven’t seen the “tofu/tufu” bit you should probably stop reading this and Google/Bing it right now. Don’t worry, this blog is going nowhere, I urge you to take the next 45 seconds and watch the funniest thing you will ever see regarding tofu).  The dinner that one of the final cooks made had a side dish made with cauliflower and a poached egg.  It looked amazing and I knew I needed to make it for Meatless Monday! The recipe called for porcini mushrooms, but I couldn’t find any, so I used crimini. Still tasted delicious. I had some trouble making my poached egg look nice, but I think it’s because I used a pot instead of a pan. Next time I’ll use a pan and try to make it pretty!


Roasted Cauliflower *From Worst Cooks in America


  • 1 Cauliflower
  • Extra Virgin Olive Oil
  • Himalayan Pink Salt
Fat Kid Confidential

Cauliflower. Mmmmm

Preheat the oven to 450 degrees. Slice the cauliflower into 1/2 inch thick slices and toss in olive oil and salt. Put on a baking sheet and roast for 10-15 minutes until the cauliflower is tender. While the cauliflower is roasting, start making the mushrooms…..

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Roasted cauliflower

Crimini Hash *taken from Worst Cooks of America


  • 1lb Crimini Mushrooms
  • 3 tbsp Olive Oil
  • 1/2 cup White Wine
  • Pink Himalayan Salt
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Crimini Mushrooms

Start boiling a pot of water for the poached egg.

Put the olive oil into a pan and heat over medium-high heat and quarter the mushrooms. Cook in the mushrooms in the oil until golden brown and pour in the wine. Cook until the wine evaporates and season with salt. Remove the mushrooms from the heat and begin poaching the egg…..

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Sauteing mushrooms

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Mmmmm Mushrooms

Poached Eggs *taken from Worst Cooks in America


  • Water
  • 2 Eggs
  • Splash White Vinegar


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Boiling water

Once the water reaches a boil, add in the white vinegar and reduce to a simmer. Carefully break an egg into the water and cook for about 3 minutes. Remove the egg using a slotted spoon and carefully dry on a paper towel. Sprinkle lightly with salt.

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Poaching egg

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Poached egg (not that pretty… Still tasty)

Put the cauliflower on a plate and spoon on mushrooms and top with poached egg. Enjoy!

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Filed under Cooking, Meatless Monday, Vegetarian

Thai Ginger Flank Steak

A couple years ago I gave my old roommate a year-long subscription to Martha Stewart Living as a Christmas gift. I always loved going through them when she got them, but when we moved out I had no monthly subscription to look forward to. I decided to get a subscription for myself, especially when I saw they came with a monthly Everyday Food. I’ve been keen to try out some recipes, and thought I would give this one a go. I must admit, it was ok, I thought it was a bit bland. I’m definitely down to try it again though and tweak some things such as adding pepper and more spice.


Thai Ginger Stirfy *recipe from Martha Stewart Everyday Food

Prep time: 15 minutes
Cook time: 10 minutes


  • 1 teaspoon vegetable oil
  • 1/2 pound flank steak, cut against the grain into thin strips
  • 1lb green beans
  • 4 tablespoons minced, peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 tablespoons fish sauce
  • 1 cup fresh basil leaves, torn

Grass fed beef


Heat oil over medium-high in a large skillet, add steak and cook until brown. Transfer steak to a plate, then add green beans, ginger and garlic, to the skillet and cook until green beans are crisp-tender. Add beef and any juices back to the pan along with fish sauce and basil. Cook for one minute longer, then serve over rice or salad or whatever you would like!

Check out all that ginger…

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Filed under Beef, Cooking, Paleo

Ricotta and Spinach Salmon

The other night I found salmon in my freezer and I wanted to use it for dinner last night. I had a big tub of ricotta and looked up some recipes find this one. My kitchen fought against me. The salmon was still frozen in the middle and didn’t finish cooking through, I undercooked the  artichoke, and my smoke alarm went on/off for 20 minutes because the oil on the baking sheet was burning in the oven. We ended up finishing the salmon in my toaster oven and it ended up being delicious! Also, I need to learn how to debone salmon as picking out bones while eating is not my favorite thing to do.



  • 1 (2-pound)   salmon fillet
  • 1 cup ricotta cheese
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • 2 tablespoon Dijon mustard
  • 1 cup packed baby spinach, divided
  • Extra virgin olive oil
  • Chopped dill

Heat your oven to 450 degrees. Flay the salmon in half, and lay the gray side down. Mix the ricotta and feta in a bowl together and season with salt and pepper.

Looks almost like ice cream…

Spread the mustard across the filet and sprinkle spinach on it. Spread the cheese mixture across the bottom half of the salmon and fold the top over it.

Hope yours looks prettier than mine.

Sprinkle dill on top. Drizzle with oil, season with salt and pepper, and place on a greased pan. Roast for about 20 minutes, when it’s about cooked through, then take it out and sit for 5 minutes. Et voila! Spinach and Ricotta Salmon.


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Filed under Cooking, Disasters, Seafood

Homemade Horseradish

As I mentioned yesterday, grocery shopping on Christmas Eve and Christmas is not a good idea. I was running around Safeway trying to find horseradish and all they had were squeeze bottle spreads. Gross. The woman working there recommended buying a horseradish root, grating it and mixing it with equal parts sour cream. Genius.

Horseradish root


  • Horseradish Root
  • Equal part sour cream


Peel the outside of the horseradish root. Grate it into a small bowl. Mix in sour cream. Voila, do-it-yourself horseradish!

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Filed under Cooking, Uncategorized

Dreaming of a White Christmas

Hello! I hope you all had a great holiday weekend. This one was a bit sad for me as it was the first one without my parents. Dan did a good job of cheering me up and letting me watch whatever ridiculous Christmas movie was on TV, even if we had watched it a few days before. I was going to attempt to make my first prime rib and Dan was going to make scalloped potatoes.

Word of advice, but I’m sure all of you are well aware of this – do not go grocery shopping on Christmas Eve or day. Instead of prime rib, I ended up with beef loin. I also ended up with horseradish root in place of regular horseradish sauce. Both were very good substitutes. Dinner turned out well and we even had a friend join us!

While I was sad to not be with my parents during my favorite holiday, it was nice to just stay around Seattle and relax for the weekend. I hope you all were able to relax and enjoy the holidays, family and good food!

Beef Loin Prime Rib *Recipe from here


  • 4lb Beef Loin
  • 4 Cloves Garlic, Minced
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Thyme

Mmmmm, tasty.

Christmas dinner in my new birthday present


Preheat oven to 500 degrees. In a roasting pan, place beef loin, fat side up. In a small bowl, mix together garlic, olive oil, salt, pepper and thyme. Spread the mixture on the top and the sides.  Let it sit out for about 20 minutes. Stick in the oven and let it cook at 500 degrees for 20 minutes. After 20 minutes, turn the oven down to 345, and cook the beef loin for about 55 minutes to get temperature to 145.

Perfectly done roast!


Merry Christmas!

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Filed under Beef, Christmas, Cooking

Weekend Review

This weekend was a busy one packed with two ‘Friendsgiving’ dinners, visiting with a friend who’s in town from DC, and all the usual weekend hub-bub.

The results of my Thursday night baking catastrophe

Green Bean Casserole leftovers from dinner number 2

Remnants of a Gluten-free Ginger Pumpkin Cupcake

A trip to the gym was much needed on Sunday morning. Hope you all had a great weekend!

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Filed under Cooking, Cupcake, Pie, Weekend

Coming back from summer hibernation

Hello! It’s been awhile, hasn’t it? I apologize for my absence, I have no real excuse except for that I’ve been lazy with my picture taking, blogging, but mostly, creative cooking. I’m hoping to change that though! Summer is ending (though here in Seattle, we’ve practically had no summer, unlike the rest of the US) and I want do a few more summer recipes in hopes to bring the sun and warmth back out.

Seattle sunshine

A rare sunset in the Northwest

My friends and I are meeting for dinner tonight and we’re doing a picnic theme. My friend is making pigs in a blanket and I’m making my favorite pasta salad in the world. During Husky tailgate season, a friend of mine makes this once or twice and I can always be found next to the bowl with a fork, or sometimes, sitting down with the bowl in my lap while my friends are standing up around me. (I’d post the photo, but it is not a flattering one of me)

This recipe is originally from my friend Ann, who passed it to Taylor (Tailgate Queen), and now it’s mine. I will be making this a few times a month. The girls will be lucky tonight if there is any left for them. (PS – Obviously I’ve ended my vegan quest since I was last on here, I gave it a good 6 weeks, but I was so thankful when Easter came)

Everything (minus the red wine vinegar) to make the most amazing pasta salad


  • One box of rotini pasta
  • ¼ jar of cut peperoncinis (or more if you want more spice)
  • 4 oz.  of monterey cheese, cubed
  • 4 oz.  of cheddar cheese, cubed
  • 6 oz. turkey pepperoni (mini if you can, otherwise quarter regular size ones)
  • 4 oz. of sliced olives
  • 1.3 bottle Kraft Italian dressing
  • Red wine vinegar
  • Pepper to taste
Boil water and add pasta. While pasta is boiling, cube up cheese, quarter pepperoni if need be, slice olives and peperoncinis.

Also makes a delish snack on its own.

After the pasta is done cooking, wash the noodles in cold water, or let it cool to room temperature, then add in all the ingredients minus the Italian dressing and red wine vinegar. After you toss all the ingredients together, add in Italian dressing (I used about 1/3 of a bottle) and quite a few dashes of the red wine vinegar (I did about 10-15), and pepper. I like my food really zesty, so add the liquids to your discretion. Put in the fridge overnight (or at least a few hours if you’re in a hurry). Try it before you serve it to see if you need any last minute dashes of dressing or red wine vinegar.

The most amazing pasta salad.

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Filed under Cooking, Pasta, Salad