BLOGHUNGRY

Sweet Paul Magazine: Summer Issue

Sweet Paul Magazine's Summer Issue is taking over the world. You should really buy an extra copy for your bathroom to impress your friends and relatives with your amazing taste in food and design. It's also free to read online! I am obsessed with ther recipes and styling ideas. I am especially smitten with the concept of their "sandwich cake" which I plan on making this weekend. YOU MUST READ THIS MAGAZINE.

Princess Chelsea - The Cigarette Duet

Bloghungry's Tomato Soup

I am a tomato soup addict from way back. Everytime it rains or gets the a little overcast in L.A. I jump at the chance to make grilled cheese and tomato soup. As an adult the canned or boxed soups aren't cutting it for me anymore. This is a more flavorful tomato soup that's become the standard at my house.

Bloghungry's Tomato Soup

1 tablespoon olive oil
1 medium chopped onion
2 cloves garlic, minced
3-4 carrots, chopped
2 stalks celery, chopped
2 (28 ounce) cans crushed tomatoes
3 1/2 cups chicken broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce

Heat oil in a large pot over medium-high heat. Saute onion and garlic until onion is tender.

Add carrot and celery; cook 7 to 10 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Puree soup with immersion blender, blender, or food processor until smooth.

Friendly Fires - Paris

10 Foods I Want to Use to Self-Medicate

My name is Adam and I am a food addict. Every now and then I have one of those days where I snap from the stresses of everyday life and find myself elbow deep in a pot of chicken and dumplings with a kitchen full of homemade pastries. This list goes out to all the other grown-up fat kids in their moment of need. These recipes may also speak to the needs of stoners and/or pregnant women. Together we can reach comfort and satisfaction with food.

Grilled Cheese w/ Tomatoes, Pickles, and Potato Chips

Bacon and Guacamole Grilled Cheese

Baked Potato Grilled Cheese

Baked Spaghetti in Garlic Bread

Spicy Sausage Pasta

Creamy Bacon Carbonara

One Bowl Rocky Road Brownies

Momofuko's Compost Cookies

Pan Fried Cookie Dough Egg Rolls

Campfire Cookies

By Your Hand - Los Campesinos!

Best Ever Steak Sandwiches

My grandmother used to fry up cube steaks all the time. They're cheap and tenderized cuts of beef that always cook evenly and are never tough. This sandwich is even better than my grandma's steaks. Popmuse has deemed it his favorite sandwich of all time and one of the best things I've ever made. Post sandwich, we've become full converts of the Pioneer Woman and I obsessively watch her new show on Food Network.

Best Ever Steak Sandwiches

2 whole Medium Onions, Halved And Sliced
1-1/4 stick Butter
2 pounds Cube Steak, Cut Into 1/2-inch Strips
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
8 dashes Tabasco Sauce
4 whole Deli Rolls (crusty), Split
8 slices (thick) Fresh Mozzarella (optional)
8 slices (thick) Ripe Tomato (optional)
1-1/2 cup Arugula (optional)

Season meat with salt and pepper. Set aside.

Melt 1/3 stick of butter in a heavy skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.

Return skillet to stove and increase heat to high. Add another 1/3 stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining 1/3 stick of butter. Stir and allow to simmer, adding more Worcestershire or Tabasco as desired.

Melt 1/2 stick of butter on griddle or in a separate skillet. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.

To serve, spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tablespoons pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with a generous amount of arugula, then press the top half of the roll on top. Cut in half and serve immediately.

Quick Homemade Salsa

I love salsa. I've made it every different way and have eaten every brand on the shelf. For this chapter in my life, this is the salsa recipe for me. I know there are going to be haters that only make salsa with fresh tomatoes and cilantro and refuse to bring garlic powder into their kitchen. However, those people aren't grad students with 2 year olds who are working two jobs. This salsa is supposed to be a recipe knock off of Chili's. If you own a food processor you should really give this a try.

Quick Homemade Salsa

3 14.5 oz cans whole tomatoes, drained
4 oz can diced or whole jalapenos
1 small onion, cut into quarters
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. cumin
1/2 tsp. sugar
juice of 1 lime

Place all of the ingredients together into a food processor or blender and puree until smooth. Cover and let sit in fridge to let all the flavors come together. Serve with tortilla chips.

Modified - Jonny McGovern & Nadya Ginsburg

10 Egg Dishes I Want to Eat

As a kid, Easter was the holiday with all the good candy. Every year, I'd stuff my face with egg-shaped butter creams and tear into a huge bunny-shapped brick of chocolate. What I was too young to realize is that the true meaning of Easter isn't about candy. Easter is really about hardcore brunching. It's the one magic day a year when god-fearing folk and gays come together, belly up to rich egg dishes, and let it rain mimosas or bellinis. I think Jesus would have wanted it that way.

Bacon Polenta and Fried Egg

Prosciutto & Mozzarella with Poached Eggs

Eggs Galette à la Mexicana

Caramelized Pear and Gorgonzola Quiche

Honey Apple & Cheddar Egg Sandwich

Cheesy Orzo Frittata with Ham and Sun Dried Tomatoes

Cheese and Zucchini Pleated Quiche

Apple Cheddar Frittata

Eggs Florentine with Baby Spinach and Goat Cheese

Ham Spinach and Gruyére Quiche