Grubarazzi

Some flavors evoke immediate thoughts of freshness like the sweet bite of spearmint, and the licorice undertones of fennel. Adding velvety texture and billowing steam creates an element of surprise. Vegan Fennel and Mint Soup guarantees a happy revelation for your taste buds. You might expect a cold spring-like bite, but it feels more like a creamy bowl of comfort. It is eye catching and wonderfully consoling.  Easy to cook and easy to eat, this soup is a must try on a rainy spring day. Vegan Fennel and Mint Soup  Time in Kitchen: 45 minutes Servings: 4 Nutrition information per serving: 200 calories, 13 grams fat, 19 carbohydrates, 3 grams protein, 4 grams fiber Tools Needed: 1 large soup pot A blender or an immersion blender Ingredients : 2 tablespoons extra virgin olive oil 2 fennel bulbs, cleaned and sliced 2 small shallots, roughly chopped 4 cloves garlic, crushed 1 small Yukon gold potato, peeled and sliced 2 cups vegetable stock ¼ cup fresh spearmint...

Life is filled with daunting questions. What came first, the chicken or the egg? How do I get enough protein and vegetables in to my diet when I am running around like a headless chicken? Just call me Ms. Know-it-all. The egg comes first. Well, at least in this recipe (depending on how you look at it). Roasted Chicken and Egg White Cups are packed with lean protein; they are fast, easy, and healthy. As an added bonus you will have 12 portable little snacks to carry around as you run around in circles being the wunderkind you are. Eat them hot or cold, on a plane, at your desk, before the gym or while dancing. You get the point. Just do it. Roasted Chicken and Egg White Cups Time in kitchen: 45 minutes Servings: 12 portable cups  Nutrition information per serving: 50 calories, 2 carbohydrates, 1 gram fiber, 8 grams protein Tools: Blender Non stick muffin pan that makes 12 small muffins Ingredients: 1 dozen organic egg whites 2 tablespoons soy milk 1 tablespoon ...

Since my parents moved to Texas I am the lone wolf of my immediate family still living on the East Coast. Fortunately, my paternal grandparents, aunts, uncle, and cousins are close by, so I am happily surrounded by family during the holidays even with mommy and daddy so far away. ... Never judge a grown woman who still calls her parents “mommy and daddy". FYI  We all gathered at my grandparent’s house Easter Saturday, and I came prepared with this light and fresh Persian Cucumber and Brown Rice Salad. It got along great with rare filet mignon from the grill, baked potatoes, salad, and gorgeously cooked asparagus.  Make a boat load of this quick and healthy salad to eat for lunch or dinner throughout the week. It gets better and better as the ingredients mingle. Persian Cucumber and Brown Rice Salad Time in Kitchen: 60 minutes (including prep time for rice) Servings: 8 Nutrition information per serving: 220 calories, 26 carbs, 3 grams fiber, 4 grams ...

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gent...

Woodberry Kitchen is one of Baltimore’s gems.The restaurant is nestled safely in the heart of the Clipper Mill district; an old mill town sustainably renovated to retain its old character and charm. Apartments, studios, and local businesses thrive in this mini historical oasis.  When my husband and I used to live close by, I ran every morning through the changing landscape looking forward to the finished makeover. The apartments and town homes slowly filled up, businesses moved in, and Woodberry Kitchen soon founds its home in the belly of the neighborhood.  We were regulars when Woodberry Kitchen first opened its doors a few years ago, and often scored a table as walk-ins. We knew the community would soon catch on once they tasted the love in every dish, and they certainly have. Last night we were able to finagle a 9:45 pm reservation for my birthday. This is the only restaurant in Baltimore that can keep my eyes open and my belly excited when I am usually bur...

Before I started Grubarazzi back in September 2011 I had no idea there were so many other chefs and home cooks doing this food blog thang. I thought I would surely post unnoticed, but I did it anyway because I was finally passionate about something.  Well, my obsession was set ablaze when I found actual readers and a HUGE food blogging community. Each and every one of you is so kind, thoughtful and supportive.  I mean, just look at these awards you have given me during my first year of blogging!  I am always impressed by other food bloggers and their supernatural abilities to play with food. So, thank you Beetle Buggy , Curry and Comfort , Cookin’ Cowgirl , and Pinay In Texas Cooking Corner for showering me with reader awards since I started this fun food filled journey. It is my turn to spread the love.   First, 10 things about me that you might not know: My birthday is in 3 days (wooop wooop). I will be 32. Not a day goes by I don’t wonder wh...

(PappaRazzi guest post)   I love Rachael Ray's Week in a Day where in one day she makes 5 dinners for the coming week. Great show concept, but nothing we family chefs haven't done for years, am I right? The kiss of death to culinary creativity is trying to pull it off 5 days a week after coming home exhausted from giving your 110% at work, and that rush hour commute. I take Rachael's challenge one step further and make it 5 brown-bag lunches too! Take *that* Rachael! ...but wait, I go even one step further and make it all one dish. How could this not get boring? Or worse yet, fail in the nutrition department? I mean, most folks enjoy 21 meals in a week, and I am proposing I can make you happy when 10 of those meals are the same, *and* I can make it in just over an hour? "Yes, yes, yes!" Stick with me and I'll tell you the secret(s) to 10, yes 10(!) meals in a day, heck in just over an hour. Taste? Nutrition? Excitement? Oh yeah, Rachael just got P0wne...