Cold Brewed Coffee with Sweetened Condensed Milk

Cold Brewed Coffee with Sweetened Condensed Milk | Project Yum

I drink kind of a lot of coffee. Specifically since starting a “normal” office job, I’ve gotten into the habit of drinking 3-4 cups per day. I know this doesn’t qualify me for full-on “coffee addict” status (I think my mom used to drink, like, 8 cups a day), but I definitely take advantage of the unlimited free coffee that working in an office affords. And I’m often the person ordering coffee after dinner – or even with dinner. I’ve never been kept awake by coffee, or gotten jittery from it or anything. I just love the taste.

I was always saying, “I should drink less coffee” and even, at one point, gave up drinking it because Piero convinced me it was really bad for me. (This was several years ago, when I still believed everything he said.) BUT! There’s new research! And it shows that your life expectancy increases when you drink more coffee – maxing out at 4 cups a day and then declining again if you drink any more than that. But 4 cups a day is apparently perfectly acceptable – actually even better than just drinking 1 or 2 cups. I’m gonna live forever…  Continue reading

Seared Cabbage with White Beans and Potatoes

Seared Cabbage with White Beans and Potatoes | Project Yum
Ok, things have been a bit crazy lately. Mainly because I have been all over the place – I took separate trips to Ottawa, Chicago, and Detroit in 3.5 weeks. But it’s been amazing!

I’m trying to get back into my regular cooking routine, but in the meantime, y’all are going to get some random old recipes that I have had sitting here as drafts FOREVER. You don’t get any fun commentary about the recipe for now, ok? Just ingredients and instructions.

Deal with it. Now go cook some cabbage.

Continue reading

Brown Sugar Cinnamon Chocolate Chip Cookies

Brown Sugar Cinnamon Chocolate Chip Cookies | Project Yum

Ok, I figure if I don’t post a recipe for a week and a half, when I finally get around to it, I better have something pretty yummy to offer. Et voilà: Project Yum’s first cookie recipe.

I must admit, I almost never bake cookies. Partly because I inevitably eat all said cookies within 24 hours. And partly because, as I’ve said, I’m really not that much of a baker. If I’m going to spend time in the kitchen, it’s usually for a full meal, not some deliciously frivolous snack that I can’t eat for lunch. Continue reading

Brussels Sprout, Broad Bean & Leek Risotto

Brussels Sprout, Broad Bean & Leek Risotto | Project Yum

So… excuse the slight hiatus on Project Yum. For the past couple of week, I’ve been trying to figure out what I want to do with this ole blog. I had originally started the blog for a course I was taking, which has now ended. I intend to keep blogging, because I cook anyway, so I might as well take pretty pictures of my food to share with youse guys.

In some respects, it’s quite easy to keep food blogging, because I like cooking and photographing my food is fun! I ultimately find it hardest to write about the food I make. So, I have a huge backlog of photographed recipes on my computer that I just haven’t gotten around to posting yet.

And the difficulty with this delay in posting is that I start to forget what I made. I remember making this risotto, but it was… a month ago? More? I’m not sure. So, adding in the details to the recipe start to get more challenging. I need to start making notes about the recipe right after cooking, even if I don’t create an actual post right away. (I’m, like, 90% sure that the recipe below is accurate… I think. Ha! Cook at your own risk.) Continue reading

Roasted Vegetable Soup with Herbed Dumplings

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

I may have accidentally made food for an army on Sunday. I’m home alone for the week, and so to give myself something to do, I planned some pretty extensive cooking on the weekend. In the process, I may have ended up preparing food for 20 people.

I started with this awesome soup: roasted carrot, parsnip, sweet potato, butternut squash, and leek. All blended together and topped with steaming herbed dumplings. (This may sound pretty autumnal for April, but I never claimed that this recipe blog was seasonal, ok?) Continue reading