Salad nirvana achieved

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

Yes you need no knead bread!

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

no knead bread: it will change your life

You, yes YOU can make bread like this.  It costs under $1 and takes 5 minutes of active time to make a big, gorgeous, delicious loaf of homemade bread.

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?!

Soup time

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
Serves 4-6
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!

Taco night! (and taco beef)

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