Foodiesphere: Three simple things (BBQ sauce, frittata, & a casserole)

It can be easy to convince yourself that you can’t cook certain things. Usually, it’s simply a matter of having a prejudice that the dish itself is somehow beyond your skill level. This is how I felt when it came to the word “frittata” and the notion of homemade BBQ sauce.

There was no reason for this other than my mind simply believing that these things were too difficult to make or too much of a bother. Turns out, they aren’t. And I would suggest to anyone who thinks that a particular recipe or dish is beyond their reach to simply give it a go. Worst case scenario, you end up having to order a pizza.

So, I present to you my versions of a ricotta, tomato, & spinach frittata, a turkey & veggie skillet, and homemade BBQ sauce.

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How Not To Write Misogynist Literature (A Guide For Dudes And Bros)

Originally posted on The Sundress Blog:


By Amorak Huey

It’s tempting to start this piece by repeating the obvious, only speaking slowly: Don’t. Write. Literature. That. Is. Misogynist.

Because, seriously. It’s not that hard.

Except, apparently, it is for a lot of writers. Dudes, I mean. Of course. So, fellas, here’s a little Jeff Foxworthy-esque checklist to see if your writing is misogynist:

  • If the women characters in your writing exist largely to illustrate the state of mind of the men characters … your writing might be misogynist.
  • If there are no women in your writing, like, ever … your writing might be misogynist.
  • If your writing describes violence happening to women, and it’s graphic, or titillating, or sexy, or supposed to be excused because you’re doing the oh-so-original work of exploring the psyche of the violent or lonely male mind … your writing is definitely for sure misogynist.
  • If those #GamerGate yahoos would appreciate your…

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Foodiesphere: Chicken with Chickpeas & Lentils with Squash Dhal

I’ve fallen in love with chickpeas. I want to put them in everything. Add to this current obsession, lentils and squash (butternut mostly but I’ve grown to quite like spaghetti squash). With these ingredients added to my regular shopping list, I’ve been able to drastically reduce my grocery budget, increase my diet’s overall health, and create large portion dishes.

So it’s a three-fold win. Here I present a significantly altered one-pan Chicken Thigh with Chickpea recipe and a lentil with squash dhal.

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Foodiesphere: Turkish One-pan Eggs & Peppers (Menemen)

Breakfast is a difficult meal. Waking is a burden. The creations of the morning meal can quickly devolve into bland habits. Yet I love breakfast food. I’ve taken to making some breakfast meals as lunch or dinner fair. Among these is a kind of menemen, eggs with peppers. I say ‘a kind’ because a lot of the menemen I’ve had have been a sort of scrambled eggs. This particular recipe has a soft sweetness. I tend to poach the eggs and can be divided up into some very nice lunch-sized portions.


Turkish one-pan eggs & peppers (Menemen)


  • 2 tbsp peanut oil
  • 1 onions
  • 2 bell pepper (I like to use a red & a yellow)
  • 1 jalapeno pepper
  • can diced tomatoes
  • 1 tsp sugar
  • 4 eggs


Dice the onion and peppers. Heat the oil in a heavy-based frying pan or skillet. Stir in the onions and pepper. Cook until they begin to soften so between 5-10 minutes. Add the tomatoes, mix, then sprinkle in the sugar and mix well. Let this simmer until the liquid as mostly cooked off.

Create four pockets in the mixture and crack an egg into each. Reduce the heat and cover. Let the mixture cook for another 5-10 minutes until the eggs are done.

Foodiesphere: Creamy Tomato Basil Parmesan Soup

Last year I was obsessed with quinoa. I still am rather fond of it. I try to use it in everything. One of the things I tried was grinding quinoa into a flour and baking with it. That was iffy, but more due to me not being a good baker and not finding proper recipes. However, that lead me to thinking about what else I could grind into a flour.

Flaxseed is my new favorite. I’m terrified that everyone I know will suffer from Alzheimer’s or cancer in their lifetime. Second only to this fear is developing diabetes. Turns out flaxseed can help stall or backpedal the conditions that lead to diabetes. Also, a tablespoon of ground flaxseed has nearly a gram of fiber (7% of daily allowance) and roughly 1.3 grams of protein (2% of daily allowance). This thrashes regular white flour so I’m on board. I use a cup of flaxseed flour in this soup, that bumps the soup’s protein up to over 20 grams.

So this soup is creamy, flavorful, and nourishing.


Creamy Tomato Basil Parmesan Soup


  • 2 cans diced tomatoes
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 cup diced onion
  • 1 tsp dried oregano
  • 4 tbsp dried basil
  • 4 cups chicken broth
  • 1/2 cup butter
  • 1/4 cup olive oil
  • 1 cup ground flaxseed
  • 1 tsp each salt and pepper
  • 1.5 cup shredded parmesan
  • 2 cups half and half, warmed


In a large soup pot, heat oil on medium heat adding celery, onion, and carrots once hot. Saute for 5-10 minutes.

Add tomatoes, chicken broth, basil, and oregano. Bring to a boil, then reduce heat and simmer.

While mixture is simmering, melt butter in a separate pot. Once the butter has melted slowly whisk in flaxseed flour. Add some of the liquid from the soup (a cup or so) and whisk until smooth. Then pour mixture into the soup. Stir until the soup thickens. Add Parmesan mixing it in well. Stir in warmed half and half, salt. and pepper.

Let soup simmer on low heat, covered, for 15-20 minutes. Keep an eye on the soup to avoid letting the Parmesan stick to the bottom of the pot. When the carrots are soft, the soup is done.


Foodiesphere: Moroccan Crockpot Chicken with Chickpeas & Edamame Fried Rice

This last week I made a rather excellent slow-cooker meal and several weeks ago I successfully made fried rice for the first time. What I enjoyed about these two recipes was the large and varied amount of vegetables. Each was filling and an excellent protein. So here are the two recipes that I’ve only altered slightly (there are still links to the original sites).

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