FoodFash

Adventure Begins in the Kitchen

Bucatini With Mushrooms & Asparagus

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Runny Egg Pasta

I contemplated a few dishes during my traffic-filled journey to the market this afternoon.  No Recipes’ Parsley Pasta was on my mind.  Eating Well’s Asparagus-Mushroom Mini Lasagnas was printed and tucked in my purse.  And as I walked through the store, somewhere between the produce department and the noodle aisle, I decided to make a hybrid of the two.

Sauteed Mushrooms & Asparagus

I picked up a brown paper bag filled with semolina bucatini {the thickest noodle I had ever seen}, veggies, and parmesan.  And then I rushed through the checkout line, excited to put all of these ingredients together, and even more excited to put an egg on it.

Bucatini with Mushrooms & Asparagus

I haven’t yet mastered how to fully cook the whites of an egg and still keep the yolk extra sunny.  But egg aesthetics aside, I thought it turned out beautifully.  A veggie-filled, protein-topped, totally tasty dinner.

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Chicken & Marinated Slaw Pita

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Chicken Slaw Pita

One of the first {current} roommate memories I have involves an empty house, an empty fridge, and one quart of marinated slaw from Zoe’s Kitchen.  One bite turned into ten.  And ten bites turned into my first Max apology.  Since then, I think about that marinated slaw on the regular.

Seasoned Chicken Cutlets

They also have a chicken pita on their menu that is as simple as a pita filled with grilled chicken and marinated slaw – I love it.  I had it for lunch today and recreated it tonight for dinner.  So really, I love it, love it.

Marinated Slaw

Dressing is from this recipe.

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Polenta Pizza

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What a Monday!  It’s week three at the new job and I couldn’t be happier.  I’ve been getting these bursts of adrenaline and excitement that I don’t remember feeling consistently since 2007 when I worked as a project engineer on this building.  Let me just tell ya, it’s exciting to be excited about {real} work again!

Sliced Polenta

And this excitement, rather than taking away from, is flowing directly into FoodFash.  I drove home with atypical energy for 6-ish o’clock and a huge grin {one of those ear to ear kind}.  I knew from the moment I walked in the front door that I was going to own the polenta pizza I had been dreaming about for days.

Grilled Polenta

I made my own sauce, acknowledging that I prefer my marinara over most.  And then I whipped out the new cast iron skillet that ordered through Gilt a few weeks back.  I stacked and baked and topped and ate.  I was satisfied, completely.

Polenta Pizza

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Chilly Night Chili

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Turkey & Zucchini Chili

I don’t recall it ever being this freezing in Austin before.  Feels like 26, forecasts of snow flurries – how this Florida girl is going to make it until spring, I don’t know. Puffer jackets and bowls of chili?  Is that how people do it?

Sauteed Veggies for Chili

I whipped out an old FoodFash chili recipe and added zucchini for extra heartiness. Zucchini should really be in everything.  And I sort of put it in everything: like this, this, and this.

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