Adventures of a healthy-ish pseudo-foodie

  Not too shabby for my first pie ever that didn't start with buying crust already in a pie tin. Next time I'll tuck in the edges better, and also maybe use an actual pie tin. View of the inside. For my first ever apple pie, I knew I wanted something simple, something with a lattice top, and something that started with just layering raw apples inside the crust, rather than cooking the apples into a saucy filling. I decided to use  this recipe from Allrecipes , thinking that maybe I'd step things up to make a fancier pie in the future. But it is SO GOOD that I think this will be my forever pie recipe. I watched YouTube videos to learn how to do the lattice top, and then the 5-year-old actually carried out the work of doing it. It's a fun project to do with kids.  So good. The Recipe: 6 cups peeled, thinly sliced granny smith apples (I used 7 medium-small apples) 1/2 c white sugar 3/4 tsp cinnamon 1 tb butter, plus more for greasing the pie dish dough for 2 9-inch pie cru

  This is what the cold leftovers look like, because I forgot to take a photo on Thanksgiving. This is my perfect stuffing. I wanted something basically like boxed Stovetop Stuffing but fresher and generally better, and also with bigger pieces of bread. I used  this recipe from Mel's Kitchen . All I changed was to double it, and also to substitute fresh rosemary and sage for dried thyme and sage (because I had them in the garden).  I will probably eat all of the leftovers cold with my fingers before they ever make it to our plates. Too good. The Recipe:  2 16-oz loaves of crusty Italian bread, cut into large cubes 5 cups vegetable broth, warmed (unless you're making the stuffing ahead and keeping it warm in the oven) 1 tsp salt 12 tb butter  1 large onion, chopped 7 stalks celery, chopped 6 cloves garlic, minced 3 tb poultry seasoning 1/2 tsp fresh rosemary, finely chopped 1/2 tsp fresh sage, finely chopped Dry out the bread cubes by some combination of leaving them out for a f

Over a bed of shredded cabbage, strongly recommended.  I'm slowly but surely learning how to make all of my restaurant favorites during this pandemic. This was one I hadn't bothered with because I assumed that I would need to fry the tofu, and I really hate frying things. But  this recipe from She Likes Food  gave me the confidence to try it baked, and it works! This one is now going into the rotation of favorites. The original recipe for the crispy tofu calls for coating the tofu in soy sauce, sesame oil, salt, garlic, rice vinegar, and maple syrup before adding the cornstarch. I kept it simple and only used soy sauce and sesame oil, since I was planning to top it with teriyaki sauce. I think this was the right choice, but I'll try the full list of ingredients another time. Whenever I get tofu teriyaki in a bento, it's over a bed of thinly sliced cabbage, slightly wilted from the warm tofu and sauce. I love this and I think it's the perfect accompaniment to teriyak