It was one year ago that we went to Europe for the first time. We planned the timing of our trip around when Oktoberfest was happening in Munich, Germany. We HAD to see the real Oktoberfest… because beer.
This isn’t a typical recipe post, this one is about my experience at Oktoberfest. It was so amazing to experience Germany – the historical buildings, the amazing scenery, the delicious food and the friendly people and their absolute love of beer. Please enjoy this small recap of my experience at the biggest beer festival around. Continue Reading…
This is the easiest of easy recipes around.
Sometimes when things get super busy, you need a quick and effortless meal that can fill you up and still taste great. Frozen pizzas are quick and require next to zero effort. But who wants plain old frozen pizza? Why not make it your own and add extra flavor with fresh toppings? Adding your own toppings takes pizza to a whole other level. That’s how you get people to ask, “Is that delivery?” “No it’s…” you know.
The most effort you will have to make is the decision on which frozen pizza to buy. I don’t buy frozen pizza too often but when I do I know that I don’t like CPK pizza or the usual store brand pizza. They are usually too salty and soggy for me. I also don’t like spending more that $7 on a frozen pizza. When they start costing $10 or more, I figure I might as well order out. Me, I like a good DiGiorno or Freschetta (especially when they are on sale). You can save money by getting plain cheese pizza and adding your own toppings at home.
Here in Southern California, summer seems to last until October. Seeing as it’s September, I’ve got plenty of time. I have to enjoy cooking outside while the weather is still nice.
Chicken Souvlaki is a type of Greek “fast food” meaning meat (and veggies) cooked on a skewer. It can be any kind of meat really – today, we’re grilling chicken! In this recipe, you grill the chicken skewers, pile it into a pita along with the grilled veggies and tzatziki sauce and you’ve got yourself a pretty good meal.
This meal is perfect for warm weather because it involves minimal prep time and the cooking is done outside on the grill (did I mention that it’s super easy?).
Hello and welcome to Healthy For Two! This is my 180th post and the first post with my newly refurbished website! Whether this is your first time here or you’ve been reading for a while, thank you so much for reading. Seriously, I love you guys.
Take some time to explore. You can view all recipes or search by category and all search results contain pictures (my favorite kind of search results). There is also a new category called “Travel” where I will write about my travel experiences here and there, especially when it relates to food.
These heirloom tomato tarts are fantastic! I’d like to thank my boss, Chris, who gave me a bunch of giant, juicy, delicious heirloom tomatoes from her garden. She basically challenged me and said, “If I give you some tomatoes, do you think you can cook something to blog about?”
That night, I cooked three different dishes with the tomatoes. These tarts are one of them. They are perfect for an appetizer or midday snack. The key is to get perfectly ripe, juicy tomatoes for the best flavor.
I have been thinking about my obsessive hobby of cooking and this blog and what my goals are right now… I want to dedicate more time to sharing recipes but I kind of lose my motivation because this blog has been the same for a while now… I think it’s time for a refresh!
There’s a lot of new things in my life right now: We are moving into a new apartment next month (our very first place as a married couple, technically), I have quite a few new cooking tools that I have yet to master, and pretty soon, you will see a fresh, new, crisp look on this website!
This year, In addition to redesigning the look of Healthy for Two, I plan to revisit a lot of my old recipes and take better photos. I will also sometimes write about traveling and the cool food-related experiences we have. So stay tuned!
Today’s recipe is French and involves a Dutch Oven again. The entire meal is cooked in one pot. I’m really digging this pot.
This recipe has been on my list of things to make for a while now. It’s a very French recipe; it’s simple yet extremely tasty. After making it for the two of us, I am eager to make it again for a group of people – there’s just something cool about serving a large tray of food to a crowd.
There are a lot of ingredients listed but don’t let that deter you. Once everything in cut up and thrown in, you just place the cast iron pot in the oven and let it all cook at once.
I was super excited to try out this risotto recipe in my fancy new Dutch Oven. I was inspired by a recipe called “Almost Hands-Free Risotto” from Cooks Illustrated Magazine. My risotto turned out nice and creamy with a soft wine taste. It went great as a side dish with chicken and lasted a few more days for leftovers.
Now that I have all these new kitchen tools, I feel like endless opportunities have opened up in the world of cooking! Seriously, Now I have a Dutch oven, pressure cooker, a new food processor (that actually works well), a Kitchen Aide mixer and a meat grinder attachment that I just picked up yesterday. SO excited to try new things!! Now all we need is a bigger, better kitchen…
I love me some short ribs. This was the first meal that I cooked in our brand new fancy Dutch Oven that we got as a wedding gift. I admit that I’ve had quite a few recipes saved on Pinterest that could be cooked in a Dutch Oven, just in case. This was one of them.
I love our Dutch Oven. It’s great for slow-cooked meals like stew or chicken and it’s surprisingly easy to clean! I think I will try a risotto recipe or a rice dish next.
I’ve really only eaten short ribs at restaurants. They are so tender and just melt off the bone. I wanted to replicate just that. However, I went to two different stores and couldn’t find short ribs on the bone. The butcher told me that short ribs are never really in demand and when they order them, people usually don’t buy them. So I was stuck with boneless short ribs. He told me that the cooking time should be the same, whether they were bone-in or not.
So it’s been a while since I’ve posted a recipe… but I have a good excuse! We just got married!! That’s right, the two of us finally tied the knot! Looks like we’ll be cooking Healthy for Two for a long time to come. Planning a wedding sure is a ton of work and it took up a lot of our time over the past couple months… but I loved every single minute of it.
One of the great parts about getting married, aside from celebrating the fact that you will be spending the rest of your life with your best friend, is all of the awesome new kitchen supplies! This past weekend was our first weekend back from our honeymoon and I went a little crazy in the kitchen. I went through little binge-cooking experience. I cooked up so many amazing meals using all my new gear. I am absolutely loving my new pressure cooker and Dutch oven, so stay tuned for recipes featuring those beauties.
This recipe is an easy-to-make Italian salad that is so freakin’ delicious! It’s by far my favorite salad I have ever made. It’s super simple to make and you can really customize it any way you like.
I served a few of our meals this week on my new platters, rather than plating the food directly from the pans in the kitchen. We both really enjoyed eating our meals this way! It was nice to see the presentation of the food on the platters and then casually scoop as much as you need to you plate while at the table. This is probably the norm to some of you out there, but to me, it’s a fun new discovery! It’s like a Italian family-style way of eating meals… now we just need a family!
Oops wait… no. Not yet!
What does a person like me do on my birthday weekend? Cook a delicious new meal for myself, of course! Okay, so we contemplated going out to eat but we’ve been doing that so much recently that I really just wanted to make something myself that I knew was healthy. So I made baked sole topped with a fresh lemon salsa and these beautiful roasted veggies:
This is an easy-to-prepare side dish that goes great as a side for any main course. Continue Reading…
A little while back we had a salsa competition. If you’ve read my blog throughout the years, you may notice that my friends and I love getting together and competing on who can make the best food. We’ve done cheeseburgers, ribs, Italian food and others. It’s a ton of fun and a great excuse to get together! In this competition, I entered two salsas… not because I am an overachiever, oh no, I just couldn’t make up my mind which kind of salsa to make, so I made both!
Green salsa is my number one favorite kind of salsa. I love it on burritos, burrito bowls, tacos and even eggs. This green salsa is not very spicy (which means you can pile more on your food). If you like the heat, skip the step of roasting the jalapenos and add them in fresh. Throw in a chopped serrano chili to kick it up even higher. Continue Reading…