NOPA

My sweet husband and I decided to branch out in our neighborhood and give some more local restaurants a try. I’ve been wanting to eat here at NOPA for quite some time, but getting a reservation is no easy task. Finally I just bit the bullet and made one a month out…and the day finally came! I can definitely see why this place is so popular. Everything from the appetizer to the dessert to the 30 year old wine were to die for. We will definitely be back…
              

xo. Brie

Spaghetti Squash

So, I kept hearing about spaghetti squash and how great it is. And I’ll admit…I had my doubt. You’re telling me a squash can stand up against delicious and comforting pasta? Mmmk…

But I have to admit, it’s delicious! I made a hearty spicy sausage sauce to really test what this veggie could handle and I can honestly say, I might prefer spaghetti squash to regular spaghetti. It’s got a nice nutty flavor, and at the end of a huge bowl, there’s none of the blowsha (bloated, only cuter) that can accompany a pasta meal. All in all, I think we found a winner.
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Let me know what you think!

xo. Brie

Spaghetti Squash
1 spaghetti squash
EVOO
2 cloves crushed garlic

Sausage Sauce
3-4 spicy sausages
Jar of your favorite tomato sauce

Pre-heat oven to 350. Cut the spaghetti squash in half lengthwise, remove seeds, and rub EVOO and crushed garlic all over the inside. Sprinkle with salt and pepper and bake for 45-50 minutes, or until a fork can be inserted easily. Once it’s done, let cool for a few minutes, and then using a fork, scrape the “spaghetti” strands into a bowl. For the sauce, brown sausage meat, drain, and add to sauce in a medium saucepan. Let simmer while the squash cooks to bring out all the flavor in the meat. Top the squash with sauce, Parmesan, and crushed red pepper. Enjoy!

Foodie Review | My Father’ Kitchen

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IMG_1870 So I’ll admit that finding food out to eat is pretty tough on a limited diet – Mexican and Vietnamese seem to be safe choices if you avoid and sauces with sugar! We found this adorable little Pho place and decided to give it a go last week. They used thicker noodles than I’ve had in the past which was a new experience, and overall it was really delicious.

My Fathers Kitchen
1655 Divisadero St
San Francisco, CA 94115

Happy eating,
xo Brie.

Alfredo Pizza

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2015/01/img_1820.jpgMmm, who doesn’t love homemade pizza? I think if pizza was a love language…it would be mine. That and tacos. Definitely tacos.

I digress.

Pizza, a world of endless possibilities. I’ve done BBQ, caprese, sausage peppers and onion, and countless others. Now it was time to tackle the elusive white pizza. Usually I like pizza with red sauce, but this creamy goodness is hard to pass up. Plus, with juicy red and yellow heirloom tomatoes, you still get tomato-y delicious. It’s almost like cheating. But you can’t really cheat in pizza. I made the crust from scratch, and it was actually way easier than I expected thanks to an easy recipe from Chef in Training. So, time to get cooking!

xo. Brie

Alfredo White Pizza
half the pizza dough from here
1 jar of sundried tomato alfredo
red heirloom tomato
yellow heirloom tomato
sliced red onion
artichoke hearts
fresh garlic
2 cups grated mozzarella
meat (I used salami, but prosciutto is just as good!)

Preheat over to 400. On a greased cooking sheet, stretch out your dough. Top with alfredo sauce, and mozzarella. With a garlic press, crush garlic and spread small clumps all over the pizza. Add all veggies, with the meat layer last so it gets a slight crunch. Bake for 20-25 minutes or until edges of crust are golden and cheese is bubbly. Serve with crushed red pepper.

Mexican Food Adventures

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IMG_0180.JPG I’m obsessed with Mexican food. Tacos, burritos, enchiladas…they speak to my heart. If you find yourself in the Mission District of San Francisco, all you have to do it walk a few blocks and you’ll find a place. A place where english is secondary on the menu. A place where old mexican ladies are in the back arguing and stirring large pots that smell amazing. A place where Mecican Coke is a given.

Me gusta.
xo. Brie