We’ve lived in this house for almost ten years, and are finally getting a new kitchen! But can’t we live with the one we have, you ask? Continue reading
Hello! I got a little busy for a while there with my job. New year, new resolution to blog a bit more consistently. Here’s the plan for this week, subject to change, of course. Continue reading
Yes, yes, yes! I could try to summarize this, but I would end up copying the entire article. Read it!
Signed, have never eaten at Chipotle
First in a series of many…
On this day of stuffing my face with excessive amounts of leftover turkey, I give you my Current Meat Rules: Continue reading
Five years ago today, Mark Bittman wrote about Jim Lahey’s no knead bread recipe. Happy anniversary, miracle bread!
Although I was aware of it from the start, I’ve still never made this exact recipe (someday I will). Something about putting the dough in a dishtowel puts me off. The recipe I use is quicker, easier, and is pretty much foolproof. I promise!
This is a long post because I’ve tried to be really detailed–but once you get the hang of it, this bread will take you no time at all. Continue reading
Assemble your stuff! To change your life you will need:
1 big container with a lid (at least 3 quarts)
a sheet pan
a silpat or parchment paper
a digital scale
a measuring cup
flour, kosher salt, active dry yeast
are you ready?!
It’s a little bit painful–I try to hold off as late into the fall as possible–but it’s time to crack into the tomatoes and make some soup!
My friend Amy sent me a link to this recipe a few years ago and I’ve adapted it into one of my favorites. This is a vegetarian recipe that I tried to…omni-ize? meat-i-fy?…by adding spicy sausage, but it’s much better without the meat.
Tomato, white bean and kale soup
Adapted from azcentral
2 tablespoons olive oil
2-4 cloves minced garlic
16 oz pureed tomatoes or 32 oz tomato juice
2 cups (or one 14 oz can) cooked white beans
1 teaspoon dried oregano
3 cups vegetable stock (less if using juice)
2 tablespoons chopped basil or prepared pesto
3-4 cups chopped kale
salt and pepper to taste
Saute the garlic in the oil, and then add all the ingredients except the kale. Bring to a simmer and cook for 10-15 minutes; then add kale and cook until tender.
Eat with bread!
I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER! This is dumb and I’m not going to do it anymore. Enter tomato juice! I will reserve the puree for when I actually need it. Continue reading
I use a lot of pureed tomatoes. I’ve never canned tomato chunks because I don’t like stringy cooked tomatoes in my food. Chunks yes, strings no. I use home-canned puree in a lot of different stuff and never really wish I had chunks instead. Continue reading
Step 2: Make this recipe. Don’t worry that it’s too much cauliflower, because
Step 3: Try not to eat it all before the rest of the meal is ready. If any is left over (unlikely) you will finish it while doing the dishes.