Raspberry-Mint Sorbet (21+)


Happy Valentine’s Day!

I know it’s cold outside, but sorbet is delicious at any time of the year. Sometimes sorbets have vodka in them to help with the texture, but I experimented with tequila because vodka is my least favorite alcohol.

  • 2 packages of frozen raspberries
  • package of fresh mint, chopped up
  • 1 cup or so of sugar
  • cheese cloth
  • 2 or 3 shots of tequila (not for drinking… unless you decide otherwise)
  • 1/2 cup water
  • juice from 1/2 of a lemon
  1. Thaw the raspberries in a bowl with hot water, then drain the raspberries.
  2. Add the sugar (you can add more depending on how sweet you want the sorbet), chopped up mint, tequila, lemon juice, and water
  3. Using a blender or immersion blender, blend all of the ingredients until smooth. Then led the mixture sit in the fridge for about an hour or so for all the flavors to combine
  4. After it’s out of the fridge, put all of the liquid in the cheese cloth  and strain to get rid of the mint leaves and raspberry seeds (not something you want stuck in your teeth!)
  5. Once the liquid is smooth, place in shallow dishes, and put in the freezer. Every few hours check the texture and mix it with a fork so it freezes better.
  6. Enjoy!
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The sorbet turned into a combination of sorbet and an icee, but still extremely delicious


Easy-delicious-marinated Green Beans


This is another recipe from the “Abrams’s Family Cookbook.” An extremely easy and beyond delicious green bean recipe.

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boiling the green beans


  • 2 parts soy sauce (1/4 c)
  • 1 part sesame oil (1/8 c)

Blanch green beans in boiling water (3 minutes)

Drain beans in colander and immediately immerse in cold water with ice cutes to stop them from cooking.

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Green bean ice bath


Toss with the soy sauce/sesame oil mixture

Marinate for a few hours or overnight

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Serve and Enjoy!

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Dairy-free Chicken Pot Pie


This recipe comes from a cookbook my mom made me of recipes I she cooked while I was growing up. Chicken pot pie is one of my favorite foods, but since it almost always has cream in it, it’s not something I can always have. This recipe is dairy free and delicious!

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  • 1 package of frozen puff pastry (Pepperidge Farms has a  dairy free one)
  • vegetable oil
  • 1 medium onion
  • a few mushrooms
  • 3 sprigs of celery
  • 1/2 cup of frozen peas
  • 1 cup chopped carrots
  • 6 tablespoons of flour
  • salt and pepper to taste
  • 2 1/2 cups chicken stock or broth
  • 2 cups cooked chicken, diced
  • 1 potato diced

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  1. Preheat oven to 400 degrees
  2. Thaw the puff pastry
  3. Heat oil in a medium saucepan over medium-high heat. Add onions, celery, mushrooms, carrots, and potato until tender.
  4. Stir in flour, salt, and pepper.
  5. Gradually add the chicken stock/broth
  6. Add in the chicken and peas
  7. Pour mixture into a round casserole dish and layer the puff pastry on top so it covers the whole casserole dish.
  8. Bake at 400 for 30 minutes or until the crust is brown and puffed.

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Guest Blog Post: Lentil Soup


My lovely roommate Jack is a vegetarian who loves to cook, so naturally, I asked if he wanted one of his recipes to be featured on the blog. Below is his lentil soup recipe-

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1 lb green lentils
2 medium onions, diced
2-3 medium tomatoes, diced
1/3 lb carrots, diced
1/2 lb celery, diced
1/2 yellow pepper, julienned
8 oz portobello or crimini mushrooms, julienned
1/2 lb kale, washed and shredded
6 cloves garlic
1/2 lemon

Vegetable or chicken stock or paste

Red wine
Balsamic vinegar

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Wash and boil lentils in a large pot with a bay leaf. If using stock, reduce the water you start out with and add in the stock half way through.

In a large saucepan sauté the vegetables in this order: garlic until aromatic (~60 s); onions until just translucent; carrots; mushrooms; celery; tomatoes; peppers. (You may cook the tomatoes separately as I did to speed things up, as you want them to break down, release juices, and cook down a bit and it takes a while. I also cooked the mushrooms separately, but that was mostly because I messed up the order.)
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When lentils are soft, add sautéed vegetables and cook at a low boil for 5-10 minutes. Squeeze lemon for juice and add it with a splash of red wine — you may also use balsamic vinegar instead for a different flavor. If cooking with boullion/paste, add that now. Salt and add spices to taste.

Finally, add kale at the end and let it boil just long enough to soften it.

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Lactose-free, Dairy-free Garlic Mashed Potatoes


Mashed potatoes normally have cheese, milk, or some type of lactose filled ingredient! Fear not dairy-challenged people, this recipe will keep your stomach happy 🙂

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  • 2 potatoes
  • 1/4 cup of almond milk
  • tablespoon of butter or butter substitute
  • clove of garlic


  1. In a medium sauce pan, bring water to a boil
  2. Cut the potatoes into fourths (I leave the skin on) and put them in the boiling water for 10-15 minutes or until they are soft when poked with a fork.
  3. Add butter, milk, and chopped garlic
  4. Mash them all together and enjoy!
  5. Great side dish to any meal! Or if you want it to be a meal itself, add some stir fried veggies

Miso Soup


Boston had a snow storm, sorta… 9 inches of snow – okay that is a lot of snow, but hey- it is winter, what do you expect.

I love miso soup, it’s one of my favorite soups and I get it every time I go to a Japanese restaurant.

On the cold, snowy Boston evening, I made miso soup last night, it was extremely easy and tasted absolutely amazing! It is great as an appetizer or just by itself.

photo 3 (6)Ingredients:

  • 1/3 cup of firm or super firm tofu cut into cubes
  • a package of wakame soup mix
  • 4 cups of water
  • 4 tablespoons of minute miso
  • a handful or two of kale


  1. Bring the water and minute miso to a boil
  2. Add the wakame, kale, and tofu
  3. Continue to let the soup boil for 3 minutes
  4. Serve and Enjoy 🙂

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Siracha Spaghetti


Over the weekend I went to the Somerville Winter Farmers Market, and purchased fresh siracha spaghetti from Valicento Organico . I then decided to make a spicy delicious pasta dish.


  •  Siracha pasta (you can use any type of pasta)
  • onion
  • 5 mushrooms sliced
  • tomatoes
  • arugula
  • one egg
  • garlic powder to taste
  • adobo seasoning to taste


  1. Heat a little olive oil in a frying pan and then add the onion and mushrooms until cooked to your liking, add the tomatoes in at the very end
  2. Boil water for the pasta  (if using fresh pasta, it only takes 1ish min to cook!)
  3. Drain the pasta, then add the arugula so it wilts a bit, then add the egg to the that dish and combine it all until the egg is cooked.
  4. Sprinkle on come lactose-free cheese and enjoy!

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Food for thought? What have you all found to be the best way to eat/cook/prepare arugula? I have been finding it bitter and a little difficult to dull the flavor.