a blog for food lovers.

I love food! I mean, who doesn't right? I love experimenting with food almost as much as I love eating it. I want to share my recipes and experiences with others who might want to try out something new with me. Enjoy! :)

About Me:
My name is Heather. I'm 25 years old and still living at home in New Hampshire with my parents. I'm an independent contractor, and I mainly do promotional events throughout the New England area. I am also involved with promoting local and national artists and on occasion I'll get the chance to travel on the road with them. Photography and Cooking are big hobbies of mine, and my blog is my stomping ground to share them both. I hope you'll stick around for awhile, I've got a lot to share!

*NOTE: I am currently on tour representing the Keep A Breast foundation. I am living on an RV for most of the year and will be updating about food I cook on the RV as well as dining out eats!

Find me on twitter! @livefreeortour

  • 29th
  • October
  • 2011

Mac & Cheese w/Butternut Squash

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)

1 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

3/4 teaspoon coarse salt

Freshly ground black pepper

1 pound elbow macaroni

4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)

4 tablespoons Parmesan cheese, finely grated (1 ounce)

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil, cooking spray

1/2 cup part-skim ricotta cheese

Directions

  1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
  3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
  4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
  • 27th
  • October
  • 2011
I tried out this Veggie Vindaloo recently - absolutely delicious! I substituted the spinach for collard greens. Ingredients: 1 zucchini, cut into bite sized pieces 1/2 head cauliflower, cut into florets 1 can chickpeas, drained and rinsed 1 bag (250 grams) fresh spinach, washed and stems removed 1 tablespoon oil for the Vindaloo sauce: 1 onion, chopped 1 can of crushed tomatoes 1-2 cloves garlic, minced 1 tablespoon ginger paste 2 dried red chillies 1/2 teaspoon salt 1 tablespoon garam masala 1 teaspoon cumin powder freshly ground black pepper splash vinegar Directions: To make the vindaloo sauce: Place the ingredients for the sauce in a blender and puree together. Season to taste with additional, salt, chillies, or garam masala. To make the veggies: Using a large frying pan, lightly saute the zucchini and cauliflower in the oil. When they begin to soften, add the vindaloo sauce. Add the chickpeas and mix well. Season to taste with additional, salt, pepper garam masala or chillies. Just before serving, add the spinach leaves and allow them to wild. Serve over white rice.

I tried out this Veggie Vindaloo recently - absolutely delicious! I substituted the spinach for collard greens.

Ingredients:

  • 1 zucchini, cut into bite sized pieces
  • 1/2 head cauliflower, cut into florets
  • 1 can chickpeas, drained and rinsed
  • 1 bag (250 grams) fresh spinach, washed and stems removed
  • 1 tablespoon oil

for the Vindaloo sauce:

  • 1 onion, chopped
  • 1 can of crushed tomatoes
  • 1-2 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 2 dried red chillies
  • 1/2 teaspoon salt
  • 1 tablespoon garam masala
  • 1 teaspoon cumin powder
  • freshly ground black pepper
  • splash vinegar

Directions:

To make the vindaloo sauce:

  1. Place the ingredients for the sauce in a blender and puree together.
  2. Season to taste with additional, salt, chillies, or garam masala.

To make the veggies:

  1. Using a large frying pan, lightly saute the zucchini and cauliflower in the oil.
  2. When they begin to soften, add the vindaloo sauce.
  3. Add the chickpeas and mix well.
  4. Season to taste with additional, salt, pepper garam masala or chillies.
  5. Just before serving, add the spinach leaves and allow them to wild.
  6. Serve over white rice.

  • 16th
  • September
  • 2011

Quiet Storm - Pittsburgh, PA

I had a day off in Pittsburgh not too long ago and I REALLY wanted to check out a vegetarian place for lunch. Thank goodness for google search because I found one and knew I had to go after looking the menu over a few times! EVERYTHING sounded so good.

I tried the buffalo tofu tenders as an appetizer, I’ve never had tofu this way and it tasted so darn good! For lunch I had the apple panini - which had apples, seisage, cream cheese and cheddar cheese. It was a nice mix of sweet and sour and I would definitely recommend trying this out if you are ever in the Pitt area! 

Check out the website for more info/menu etc: http://www.qspgh.com

  • 2nd
  • September
  • 2011

Long time..

I am currently on the Honda Civic/Blink 182 tour and have not had any time to update this blog! Apologies, I do miss it..and cooking! Feel free to follow my personal blog until the tour ends in October: livefreeortour.tumblr.com

Enjoy the old recipes until I return! :)

  • 29th
  • July
  • 2011
I recently went to Disneyland (so much fun!) in California and had a super delicious meal - followed by this fruity crepe for dessert! It was definitely one of the most delicious things I’ve tasted in the 4 months I’ve been on the road! It was from a place called Orleans Cafe - which is right next to the Pirates of the Caribbean ride! Try it out next time you are there - you will not be disappointed! ;)

I recently went to Disneyland (so much fun!) in California and had a super delicious meal - followed by this fruity crepe for dessert! It was definitely one of the most delicious things I’ve tasted in the 4 months I’ve been on the road! It was from a place called Orleans Cafe - which is right next to the Pirates of the Caribbean ride! Try it out next time you are there - you will not be disappointed! ;)

  • 16th
  • July
  • 2011
Not the healthiest BUT I was really craving some Grilled Cheese when I stopped at Serendipity 3 in Las Vegas. It was the BIG MAC of grilled cheeses - LAYERED with 3 different types of cheese and served with tomato soup (with goldfish for crackers). I also got some sweet potato fries on the side, I couldn’t help myself! It was pretty delicious but a LOT more food than I could handle.

Not the healthiest BUT I was really craving some Grilled Cheese when I stopped at Serendipity 3 in Las Vegas. It was the BIG MAC of grilled cheeses - LAYERED with 3 different types of cheese and served with tomato soup (with goldfish for crackers). I also got some sweet potato fries on the side, I couldn’t help myself! It was pretty delicious but a LOT more food than I could handle.

  • 3rd
  • July
  • 2011
I stopped in Denver, CO this morning for breakfast. I went to a great little place called Watercourse - I had the Mediterranean Blue Plate special with tofu (Sweet potato homefries cooked with caper berries and olives, tossed with sheep’s milk feta, and served with two eggs any style or scrambled tofu and choice of toast). It was delicious! If you’re ever in the Denver area..make sure to check it out. http://watercoursefoods.com/

I stopped in Denver, CO this morning for breakfast. I went to a great little place called Watercourse - I had the Mediterranean Blue Plate special with tofu (Sweet potato homefries cooked with caper berries and olives, tossed with sheep’s milk feta, and served with two eggs any style or scrambled tofu and choice of toast). It was delicious! If you’re ever in the Denver area..make sure to check it out.

http://watercoursefoods.com/

  • 27th
  • June
  • 2011

Sorry for the lack of updates!

I haven’t been cooking much. My current tour is ending soon so I have been very busy. I’m hoping to get creative with the crock pot again soon though. Stay tuned! :)

  • 17th
  • June
  • 2011
I went to the original Kerbey Lane Cafe location in Austin, TX a few days ago and had the vegan breakfast platter which included spiced pancakes, tofu scramble and soysage. Soooooo good! Austin has some amazing food spots & Kerbey Lane is right up there with my favorites!

I went to the original Kerbey Lane Cafe location in Austin, TX a few days ago and had the vegan breakfast platter which included spiced pancakes, tofu scramble and soysage. Soooooo good! Austin has some amazing food spots & Kerbey Lane is right up there with my favorites!

  • 12th
  • June
  • 2011

Quinoa Corn Chowder

This is the first thing I’ve made in my crock pot on the RV! It took right around 3 hours to cook down, and of course I modified it a little so there were not as many ingredients as the original recipe. It came out pretty darn good, my bus mates were pretty impressed. I am only bummed that I wasn’t able to use fresh ingredients, instead I had mostly frozen veggies. STILL - it was so good! YUM! (these directions are for a slow cooker only!)

  1. Sauté garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
  2. Combine all ingredients except corn & cilantro or scallions in a large crockpot
  3. Cover and cook on low for 3 - 4 hours
  4. Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
  5. Stir in the cilantro or scallions, salt & pepper to taste, and serve