Send Noods

Send (soba) noods

Soba noodles are my favorite. Especially if they’re in a soup. They give me a huge cozy feeling. They’re also easy to make. I love soups and stews in general, whenever it’s cold, I gear up to make chili, ramen, and anything else that cozy AF. 

The other day it was a bit cloudy so I made this soba noodle soup. With whatever was in my fridge. So, most of the ingredients here are guides and I suggest you go with what you like the most! Meaning, if you have kale—add kale! If you have other veggies, add them… I like to think cooking started with whatever we had available to us, not what someone decided as food.

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Vegetarian

Whatever I had in the fridge pasta

When I moved to Houston last year my husband had to go to a remote location for work. I was all alone in a new where I had no friends or family. Cooking for one is tough, so this recipe is basically pasta for one.
 

What you’ll need: 🔪

  • 90gr of whole-grain spaghetti
  • sun-dried tomatoes
  • yellow zucchini (courgette for the Brits)
  • portobello mushrooms
  • garlic
  • salt, pepper, cayenne pepper, extra virgin olive oil
  • parmesan cheese
  • parsley

Method: 🍅
Pretty straightforward: boil the pasta with a pinch of salt. In a pan at medium heat add extra virgin olive oil and sautee the garlic with the cayenne pepper. Slice the mushrooms and tomatoes and add them in. Add a pinch of salt. Then add the zucchini. 

When the pasta is done, save a cup of the boiling water and put it aside. Add the spaghetti to the pan with the vegetables and mix a bit. When it’s all well combined, add the water and mix again. Add to a plate and top with parsley and parmesan. Best enjoyed with a glass of your favorite wine.  🍝🍷 

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Salads, Vegetarian

Nectarine and Avocado Salad

I swear by this salad, it’s so delicious! I’ve been making it all summer. I am so obsessed with nectarines, they’re so juicy I truly understand why *spoiler alert* Elio fucked a peach on Call Me By Your Name. Too crude? I’m not sorry.

What you’ll need: 🔪

  • 2 Plump and ripe nectarines
  • 1 Avocado
  • Iceberg lettuce (or any other crunchy lettuce)
  • Half a medium cucumber
  • Seed medley: I used sunflower, pumpkin, and pine nuts
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Fresh Produce, Salads, Vegetarian

Herby Lentil Salad

This one is great for the summer.

I love vegan salads because you can take them anywhere and they require minimal refrigeration. When you don’t have dairy or meat it keeps better under hot weather. You can use cooked lentils or make your own. Don’t know how to? I have a quick guide on how to make them here. I used brown lentils, however, you can use black beluga lentils or green lentils.

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Personal

Eats All Around: A newsletter by me (Ella Quien Come!)

Hello everyone! I’m going to try and keep this quick. This post is about the newsletter I’ve just launched.

My life has changed SO much in the past month. I now live in Houston, Texas, most of my routine has drastically changed, and my cooking flavors are wildly different (I’m exploring more Tex-Mex vibes now!). To be honest, I’ve been feeling lazy AF so the blog and my overall creative process has been suffering. I’ve needed somewhere to channel all of that energy, so I created a food newsletter.

 

Epilepsy-inducing GIF of what my newsletter looks like.

I know you don’t come here to read about my personal life and you’re here for the food, so rest assured I got you.

Instead of updating the blog once a month (riiight), I’ve opted to start a bi-weekly newsletter where I share short recipes and other food stories. Would this be something that is of interest to you?

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