A Cooking Show: Tomato Soup!

I had such a wonderful time filming with some of the funniest guys I know and my friends; Langston Belton, Nick Carillo, and Devin Heater.

These three are the creators and stars of G.U.S, an entirely improvised story of three men trapped in a Generic Underground Shelter after the apocalypse.  If you are in the New York area and would like to see one of the best improv trios in New York City, you can find out all of their information on their Facebook and Twitter.

This episode I taught the boys how to make homemade tomato soup. Well. I tried to teach them.

This recipe is low calorie, dairy free, gluten free, and can be vegan if you substitute the chicken broth for vegetable broth!

And it is delicious!


And remember, LIKE A Cooking Show on Facebook, follow us on Twitter, and most importantly SHARE IT!

Tomato Soup

4 Cups chicken broth

32 oz whole, peeled, canned tomatoes

2 medium, white onions, chopped

2 stalks of celery, chopped

4 cloves of garlic, chopped

1 tbl sp of butter

1 tsp thyme

1 tbl sp of EVOO 

salt and pepper to taste

1. Over medium low heat, add your butter and your oil.

2. Add your onions and cook for 3 minutes, then add your garlic and your celery. Stirring frequently until soft.

3. Add your tomatoes, chicken broth, and seasonings.

4. Bring the heat down and let it simmer for 10 minutes.

5. Add your soup to your food processor to make it

6. Let cool and eat!



Cooking Adventures: Mediterranean Roasted Broccoli!


I finally created my very own original recipe.

Well, original to me.

I am sure someone has made this somewhere throughout the course of human history.

But in my own history, this is the first recipe where I have taken bits and pieces of what I have learned from numerous food blogs (most notably The Amateur Gourmet and Smitten Kitchen) and created something.

All. By. Myself.


Eating vegetables is a skill that I did not acquire until I was an adult.

But throughout my avid avoidance of all things good for me, I have had an allegiance to broccoli.

When I was vegan for 3 and a half minutes, I finally started teaching myself how to cook and I was basically restricted to learning how to do so with vegetables.


Now, I am extremely passionate about vegetables.  I have tons of new favorites but broccoli will always remain my number one. Not necessarily because it is the best but because it has been there the longest. You know, like any long term couple.


My favorite method for cooking veggies, by far, is roasting.

I roast everything. Sweet potatoes, bell peppers, brussel sprouts, and even my own nuts!

Almonds. Not testicles.

But I couldn’t believe I hadn’t used my favorite roasting method with my favorite vegetable.

So I went on a hunt for a roasted broccoli recipe and of course I found one on one of my favorite food blogs, Amatuer Gourmet, called “The Best Broccoli of Your Life.” 

Go on…….

Adam Roberts’ recipe goes over the basics (425 degrees for 20 minutes, 5 TBLSP of olive oil, sliced garlic, etc)  of roasting broccoli but he also adds lemon zest, lemon juice, and parmasean.

Acid and cheese make everything better!

Acid And Cheese should be the name of my new punk band.

Now, when I first started actually cooking, my primary thought process was, “As long as it is edible.”

But this time, I had the spark of creativity.

“This needs color and texture,” I thought.

I proceeded to give myself a pat on the back for thinking that at all and then dove into my fridge and cupboards.

I found a red onion, pine nuts, and homemade tahini sauce.

More things that make all things better.


So, I added slices of red onion to add some beautiful maroon (psssh! RED onion my ass) slices of onion to the vibrant pile of green roughage before I popped it in the oven so they could roast right along side their broccoli brethren.

When I popped it out of the oven 25 minutes later, I zested and squeezed the lemon and sprinkled the parmasean as planned. But then I scattered the pine nuts and drizzled the tahini sauce as artistically as possible.



Well, it is as delicious as it is beautiful.

Maybe Adam is talking about the best broccoli of YOUR life

But I assure you….THIS, most certainly, is the best of MY life.

Mediterranean Roasted Broccoli


2 bunches of broccoli
6 tablespoons of olive oil
1/4  of 1 red onion
1 lemon
4 garlic cloves
2 tsp salt
1 tsp pepper
parmasean cheese
tahini sauce
pine nuts


1. Cut broccoli into big florets.

2. Place completely dry florets on aluminum foil covered baking sheet.

3. Add 5 tablespoons of olive oil, 1 1/2 tsp of salt, 1/2 tsp of pepper, sliced red onion, and 4 sliced (on the thicker side) cloves of garlic and toss.

4. Place in the oven for 20 – 25 minutes. Keep an eye on it. Don’t let it burn. Just let them get a little tender with brown edges.

5. Add 1/2 tsp more of salt and pepper. Toss again.

6. Zest and squeeze some lemon juice on top.

7. Garnish with as much tahini sauce, parmasean cheese, and pine nuts as you like.


Let me know if you end up making it. No one has done that yet…..



A Cooking Show Episode 6: Kale Chips

It is time for another exciting episode of “A Cooking Show.”

This week’s special guest is New York City comedian, Josh Hurley. He is one of my all time favorite people to be around, especially when I am aiming to act as ridiculous as possible. You can see Josh Hurley perform every Friday and Saturday night at National Comedy Theatre, one of New York City’s best short form improvisational theatres.

This week’s episode, we teach you how to make your very own batch of kale chips.

If you wish your entire day could be a steady stream of small snacks, then this is the recipe for you.

You can achieve the crunchy and salty satisfaction while also achieving your recommended daily percentage of vegetable consumption!

I have also made some improvements to the show. It is now half as long and all of the music is completely original. By me.

So, enjoy! Subscribe! LIKE! SHARE!

A Cooking Show Episode 3: Hummus and Cinnamon and Spice Sweet Potato Fries!

That sounds delicious doesn’t it.

Cause it is.

The sweet and spicy sweet potato fries dipped in the creamy, tart hummus is an excellent and healthy snack!

And so simple to make!

Enjoy Episode 3 everyone!



Check out all of the other episodes of A Cooking Show RIGHT HERE!

Share! Comment! Like! Hate on haters! Whatever!

And tune in next week with a very special edition of A Cooking Show!

A Cooking Show Episode 2: Tuscan White Bean And Kale Soup

Episode two is finally here!

Are there any recipes you would like me to make?

Are there any questions you might have?

Do you want to tell me how unfunny and ugly I am?

Leave a comment below!

And I will see you next week for episode three of A Cooking Show right here on Happy Now?…!

“A Cooking Show” – Series Premiere!


This blog is about happiness.

Focusing purely on the things that bring me joy.
Discovering new things that bring me joy that may have been lost in the cloudy haze of self doubt and self absorption.
Keeping promises to myself.

All that.

Well, there is something that I have always wanted to do and I finally did it.

And it was so much fun to do.
So much fun.

I made a cooking show.

A Cooking Show Episode One: How To Make Date Honey

I am aiming to consistently film an episode.

But I don’t know if I am ready to make that promise to myself yet.

So stay tuned.

Here’s to doing what you love. Consistently!


Also, if you follow my recipe, let me know how it goes in the comments below!