Years ago I was home alone for dinner and as usual when this happens, I threw together a random assortment of leftovers to eat. I still remember exactly what it was: leftover rice and beans; sauteed kale, with soy sauce, sriracha, and avocado. It was one of the most amazingly delicious meals of my life, and I have never been able to recreate it. Continue reading
We got zucchini in the farm share this week! Get out your mandoline and frozen pesto and make this. 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
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!
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.
My recipe collection is insanely disorganized. I have: Continue reading
My pal Tina and I have been wanting to make pierogi together for a while. This weekend we finally did! Continue reading
Taco night!! It’s awesome. It took me way too long to figure this out. If taco night isn’t in your dinner rotation, it should be. It’s tasty, cheap, healthy, variable and flexible and whether it’s meaty, cheesy or vegan, taco night is always delicious. It’s easy to keep the ingredients for taco night in the house, so you can throw it together quickly. Continue reading