You Should Know…
I have loved bacon ever since I was old enough to gum on its salty goodness. At an early age I declared I wanted to marry bacon and was sad to find out that little girls could not marry food products.
I was a vegetarian for a time—I could totally write love songs about kale—but bacon was the gateway drug that led me back to being an omnivore. So, my love of bacon and love of veggies collided, and here we are. The food is great. The pictures, so-so.
xoxo, Leah
Another Asian Delight, Please!
Apparently I’m a little obsessed with Asian food. I mean, it’s not anything I didn’t actually know before–given the option of where to go out to eat, I’m likely to list four Asian cuisines out of five cuisine choices. But I’ve noticed that I also like to cook Asian-inspired treats as well, as evidenced by the fact that I made the Pad Thai recipe below twice in the same week…
This recipe is pieced together from many places: Various internet recipes, reading the ingredients on the ready-made stuff at the store, my own random additions. It has one solidifying piece though–everyone I make this for really likes it. It may seem complicated but it really is just that it’s a multi-step process. Making pad thai yourself will require a trip to the Asian specialty grocer as many of the ingredients can be more easily (and cheaply) sourced there. One thing to note, if you can only find tamarind in a large package at the Asian grocer you can buy a jar of the pre-made “Pad Thai Sauce” on the same aisle and jazz it up by adding more chili paste.
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The Happiest of Happy Hours
Dairy and I don’t get along so well. She’s like a bossy older sister whom you love and respect but often want to smack upside the head. I love cheese (mmm triple creams) and ice cream and butter (c’mon, from southern roots, whatdaya want?) but these things don’t love me anymore. I avoid them when I can but sneak them into my diet when cravings strike or when these items just sound too good to pass up.
But goat cheese? Goat cheese is like the boyfriend who doesn’t just bring you flowers, but plants a garden in your honor. Goat cheese never makes me sick and with its lovely creamy texture I sometimes want to eat it by the fork-full.
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A Recipe From Dad
I grew up surrounded by food. Both of my parents are really good cooks who enjoy cooking. Neither one of them is a gourmet (but then, neither am I) but they taught me the importance of food. Growing up I learned that food was a source of community and one of the best ways to bring people together. And somehow nothing brings people together like eating a meal with your hands. There’s just something about getting messy together that makes you feel like you really get someone.
I remember as a kid I’d get really excited when Dad said he was going to cook that night. His favorite medium: beef. My father is fond of making beef bourguignon, steaks, stir fry. But most importantly, my dad makes really awesome tacos.
They’re likely not the healthiest item you’ll find here at Bacon & Other Bad Habits, but they taste good, are super simple, and kids and picky eaters will like ’em.
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Show Your Summer Head Cold No Mercy
photo courtesy of Kokoro Photography
I realize it’s officially summer now, but unfortunately some of us are plagued by a typically winter infection, the most dreaded of all illnesses–the summer cold! The dastardly summer cold sneaks its way into the most active and unwilling of hosts, bringing the poor soul to his or her tanned knees.Let’s face it: colds always suck. But in the summer? Colds suck MORE.
My best friend is a dynamic girl-on-the go, spending her summers chasing brides around with a camera. Recently, she fell victim to the terrible summer cold and so, like any good best friend, I whipped up a pot of soup because my Mama taught me that soup fixes almost anything, including a cold. But in hot hot heat of June, classic chicken noodle soup is a bit too hellish to endure (though tasty, we know).
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Are You Going To Scarborough Fair?
So there I am, standing in a strange kitchen staring at what I have. I have chicken. I have tomatoes. I have decided to roast them but haven’t planned any farther. Since I’m housesitting I open the spice cabinet to see what else might be at my disposal. And there they were, the four musical spices…
If you’re planning to take a trip to Scarborough Fair any time soon (or you just happen to like Simon & Garfunkel) the mention of parsley or sage or rosemary or thyme always makes me hum the tune. And I’ve used each of these glorious spices (dried and fresh) to make many meals have that extra oomph. But how would all these herbal powerhouses taste together?
Really, really good as it turned out.
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Poached Pasta Perfection
This recipe is one of my favorites for go-to grub! It’s quick and easy and contains many ingredients that almost always live in my pantry. I like that I can make it for one or two (or seven if need be) and can easily add meat or other fresh veggies depending upon what I have on hand.
Poaching traditionally involves placing an egg into steadily simmering water (sometimes with a little vinegar to help the egg keep its shape). In today’s recipe we will instead poach the eggs in the simmering tomato sauce. Mmmmmmm….
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One Hot Mess Of Veggies
As I said earlier this week, making salads can be a lot like making soup or pastas–you can throw together just about anything that tastes good! There’s pasta salad, and fruit salad, and a bevy of options when it comes to any greens-based salad. But I have to admit that even I hadn’t thought of mixing in roasted vegetables until I ate a salad at a restaurant called the The Oven.Their delightful mix of seasonal vegetables on organic greens inspired me to make my own roasted vegetable salad, with some of my favorite additions to add color, texture, and flavor. This salad is hearty enough to be served as it’s own meal, but is also a great addition as a side dish as I learned when I made it for a family gathering featuring BBQ pulled pork…
Also, time is running out for our Operation Goodbye Gut contest. Be sure to email your recipe by Tuesday, June 15th to be entered to win our BIGS™prize packs!
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Sure It’s A Salad, But It Has Bacon Too!
I have no air conditioning. The house I live inis a tiny place that was made for nuns. (Yes, really). It’s made of bricks and windows (thankfully). So in the summer, “cooking” takes on a whole new meaning for me–it means getting in and out of the kitchen without having to slave over a hot stove!Enter the salad, whose tag-line should be, “Not just for rabbits anymore!”. You’ll see a lot more salads on this site in the next few months, because salads are the soups of summer. Seriously. You can throw just about anything together and call it a salad, no lettuce required. Today’s recipe is a pretty traditional salad recipe that is packed full of protein (and delicious, clearly) from the bacon, roasted chicken, and goat cheese. Bonus prize: it’s fast and oh so easy to make!
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Soft Fish, Tough Veggie– Strong Partnership
Ugggggggh. Weekday slump. It’s been a week that’s been pretty ass-kicking mentally and pretty exhausting. So, for dinner options, the easier the better! This recipe is pretty rich in flavor and utilizes some simple fresh ingredients to pack a punch. Dover sole is a light, flaky fish that almost literally melts in your mouth; the fennel bulb is a textured anise flavored vegetable.
Also, don’t forget about the Operation Goodbye Gut contest! It’s pretty simple: send us a recipe, win a prize. You have until June 15th to email your recipes!
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