I have come to accept the fact that the closest I will get to Gabe Saporta is this:
I accept it. Doesn’t mean I like it. But no matter. I’m still super baller. His loss. And yes, dude. I’m an awesome dentist. I’m doing double-dontics for cryin out loud!!! Anyways, I was watching some show on Food Network, and this particular chef (highly likely that it was Claire Robinson) was making a beurre blanc sauce with an entire pound of butter. As good as it looked, I knew I could still one-up it, and make it non-dairy in the process, while still maintaining some semblance of health. Because I’m just so awesome. You know its true, don’t try to argue. You won’t win.
Once again, I have one-upped a food network celebrity chef. I’m sittin’ on my couch, minding my own business when Claire Robinson says she’s going to make “toaster strudel” from scratch. I’m like, oooo that sounds good. Until I saw what she did. She defrosted store bought pastry dough, heated up some store bought blueberry jelly, and called it home made. I’m sorry, thats worse than Sandra Lee opening up a can of baked beans, serving it, and calling it her own “semi home made” invention. Puh-leez. My home made pop tarts are made with home made pie crust, home made strawberry jam, and home made icing. YOU control the ingredients, the sugar content, and best of all is that you dont need to waste $$ buying pre-made ingredients at the store. These make a great breakfast treat, especially when combined with my Granola.
You know those times when you see a really great recipe, but you know it needs tweaking? Thats how I feel about some of Claire Robinsons 5 ingredient fix meals. Some are great, others need a little something extra. Like this one. I added a few more ingredients, changed up the technique, and dayummm was this good! Totally kosher. completely scrumptious, and super easy to make. Bon apetit! Continue reading