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.

Let me know what you think!

xo. Brie

Spaghetti Squash
1 spaghetti squash
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


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.

Roasted Chicken & Gravy

2015/01/img_1303.jpg I adore roasted chicken. It seems like a big deal, an entire chicken?? But I promise it’s not. It’s actually really easy to get a deliciously roasted bird, and doesn’t take too long either! For this roasted chicken, I simply stuck an organic whole fryer in a pan, with black pepper on top and a bunch of herbs stuck inside. That’s literally all the prep you have to do.
/home/wpcom/public_html/wp-content/blogs.dir/7f1/35191130/files/2014/12/img_1305.jpg Then you stick it in the oven and wait…I like to baste my bird every 30 minutes with a half a cup of apple juice. This not only gives a nice brown quality to the top, but an amazing sweetness to the gravy. Oh yeah, we’re making gravy. /home/wpcom/public_html/wp-content/blogs.dir/7f1/35191130/files/2014/12/img_1306.jpg Once you’ve made gravy from scratch, you won’t go back to store bought. Like ever. Strain all the delicious browned drippings into a sauce pan. Add some chicken broth. Wisk in some flour/water mixture and toss in some salt. Is your mouth watering yet? Mine is. Let that thicken up and you’re on your way! 2015/01/img_1307.jpg Instead of making mashed potatoes and a veggie, I just roasted a whole pan of delicious things. Carrots, potato, brussel sprouts, mushrooms – basically anything you want to smother in gravy. Serve it up with a nice glass of red wine. You deserve it.

xo. Brie

Roasted Chicken and Gravy with Veggies
For the Chicken
1 whole fryer
assorted fresh herbs – I like sage, rosemary, and thyme
black pepper
For the Gravy
2 cups apple juice
1 1/2 cups chicken stock
3 Tbsp flour/water mixture
For the Veggies
3 carrots, chopped
handful of brussel sprouts with the ends cut off
handful of mushrooms with the ends cut off
2 potatoes, chopped
drizzle of olive oil
salt and pepper

Pre-heat oven to 350. In a large pan, put chicken breast side down, cover with black pepper, and stuff with herbs. Every half an hour, baste chicken with a half a cup of apple juice. Roast in the over for an 1-2 hours, depending on the size of the bird. Remove when thermometer reads it’s done. Remove cooked chicken onto a platter and set aside. Strain pan drippings into a sauce pan. Add chicken broth and bring to a boil. Strain and whisk in flour/water mixture to thicken. Add salt and papper to taste, then simmer gravy until the rest is ready. Place veggies on a greased cookie sheet and drizzle with olive oil, salt and pepper. Stick these in the over when the chicken has about 45 minutes left. When you pull out the chicken, bump oven heat up to 400 and finish off the veggies. They’re done when all veggies are tender, and a few are getting a slight char.

Carve chicken, add veggies, smother with gravy. Repeat until you’re full. Enjoy!

Ramen Underground


2015/01/img_1604.jpg Ramen in San Francisco is no joke. When I hear ramen I used to think the stovetop packets you can get two for a dollar, and usually need during college when you’re, well, broke. But not here! Traditional ramen broth is slow cooked for 18-24 hours, giving it an intense and bold flavor. There’s are typically three types of broth: salt (basic broth), soy sauce, and miso. And then each of these can be gotten spicy. Mixed with the traditional ramen noodles, bbq pork, green onion, mushrooms, and whatever other toppings you go with, it’s in a word: amazing. My favorite combination is spicy miso broth with additional chicken dumplings and kimchi. It’s too good…I want to eat it all the time. So if you’re here, do yourself a favor and track down a bowl.

Ramen Underground
356 Kearny St
San Francisco, CA 94108

xo. Brie

Baked Pistachio Falafel

When I hear the word “falafel” my first thoughts are “fancy” and “hard to make”. I was proven wrong however, when I found a recipe for Baked Pistachio Falafel on one of my favorite food blogs.
These falafels are full of delicious ingrediesnt like mint, pistachios, cilantro, garbanzo beans, and cilantro. Throw everything in the food processor, and you have your mixture.
Oil a baking sheet, and roll the falafels into little one-inch balls. They bake for 15 minutes, and should be turned once halfway through.
I wrapped my falafels in a cabbage leaf, but you could also use pita or lettuce. I also made a little cucumber, red onion, and feta topping, and then loaded it with my favorite hot sauce, Sriracha. Really, you can’t go wrong with these guys.

Happy cooking!

xo. Brie

Recipe barely adapted from Sprouted Kitchen

Baked Herb + Pistachio Falafel
12 sprigs of mint
12 sprigs of parsley or cilantro
1 cup shelled pistachio nuts
2 cups chickpeas, cooked or canned
2 garlic cloves
1/2 small red onion
3 T. extra virgin olive oil
1 tsp. ground cumin
1 T. flour
1 tsp. baking soda
hearty pinch of salt

Preheat the oven to 375′. Line a baking sheet with parchment paper or oiled foil.

Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to chop. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough.

Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet. Bake them for about 15 minutes, flipping halfway through, until browned.

Greek Salad Topping
1/2 cucumber
1/4 red onion
1/4 cup feta
lemon wedge

Dice cucumber and red onion, add feta, lemon juice, and salt. Stir and top falafel.