The Overwhelming World of Internet Recipes

You guys. I have 825  recipes favorited  on foodgawker at the moment. Eight hundred and twenty-five! Do you know how many of those recipes I have actually made? 25. (Yes I counted, yes I have better things I could probably be doing, but I really needed to know)

That means there are 800 more recipes to try, and that doesn't even count the recipes I've pinned on Pinterest, or the hundreds of other recipes I have bookmarked, or the hundreds of recipes that are being added every week to foodgawker. The world of internet recipes is definitely daunting. There is certainly more content out there than I could ever hope to try my hand at.

I'm feeling inspired to work through some of these recipes that have intrigued me though. I've been thinking a lot lately about my future and what I want to be when I grow up. Jonathan keeps asking me what it is that I would be doing if someone gave me a million dollars, and my immediate answer is always - cook. I love food and I'm most happy when I've spent the entire day in the kitchen trying all kids of different recipes. The flip side is that I'm also really disappointed when a recipe is a total failure - I'm working on that part!

I'm not planning on making any drastic career switches here - engineering is a good place to be plus I have my masters degree I'm still working on - but I do plan on spending a lot more time in the kitchen this summer working through some of these recipes!

That said - here are a few of my more recent kitchen creations inspired by various recipes found on the internet!

{Kale, Apple, & Chickpea Salad}

{Quinoa, Corn, and Black Bean Salad}

{Peanut Butter Cookie Dough Bites}

These are "healthy"!  Made with garbanzo beans, and pretty darn good.

When we left our house in Corvallis, we had a giant dill plant growing. I mean seriously giant, I didn't even know that dill could get that big! I think it was at least as tall as me! We snipped a few bunches off to take with us, so I really needed to find some recipes to use it in. I have also recently become somewhat obsessed with substituting nonfat Greek yogurt for various things like sour cream, mayo, etc. So that's what I did with the following two recipes, used Greek yogurt for sour cream and even half-and-half (yogurt cut with almond milk)!

 {Roasted Potato Salad with Dill}

{Cheddar Dill Scones}

{Cornflake BBQ Tofu}

No recipe for this one - just BBQ baked tofu breaded in cornflake crumbs and baked some more!

{Dark Chocolate Almond Cookies}

I subbed a flax egg, and they are still delicious!