Happy new year! I’m not resolving to post more often. This will continue to be an archive for recipes I want to refer back to. My only resolution this year is to brush my daughter’s teeth every night (because we never seem to remember she even has teeth).
Like croquettas, cauliflower souffle is another classic recipe from a beloved family friend. Lighter than a gratin but similarly satisfying, I thought it would go well with my family’s Christmas Eve prime rib dinner. It was a hit! Better yet, it was quick and easy!
Okay, the hardest part was hand-whipping the egg whites, but if you have a larger kitchen than I do and your KitchenAid isn’t tucked into the back of a hard-to-reach cabinet, you could easily use it to whip the egg whites without tiring out your wimpy arm.
I’ve been eyeing this eggplant recipe for a while and finally found some eggplant and corn at the local farmer’s market. A friend gave me a ton of fresh tomatoes from his garden and we were able to pull this recipe together on a weeknight within 45 minutes.
- Eggplant sucks up a lot of oil and you might be tempted to add extra oil when it initially absorbs the 2/3 cups you just put in. Don’t…some of that oil will come out again later in the cooking process. Trust the recipe.
- I didn’t bother peeling the tomatoes. Summer garden fresh tomatoes are not to be messed with.
- We didn’t have as much feta as we thought we did so we supplemented with a hodgepodge of other cheese we had in the fridge. The feta really adds to the meatiness of this recipe.
- I’d probably drop the butter in the polenta down to 2 Tbsp. We didn’t add much corn water back into the polenta so that sped up the cooking time.
Thank you to Clare for posting her version on Instagram and making me hungry.
We love risotto around here (9 posts to date) but try to minimize white grains in an attempt to dodge our shared genetic predisposition for diabetes (which both of our fathers had/have). Lately, we’ve discovered that when we eat gluten free, we generally feel better. Though farro is a wheat grain, there really isn’t a reason for us to be strict about eating gluten free and hey–it is a whole grain!
This farrotto took a bit longer than I would prefer to spend on a weeknight (an overnight soak of the farro and an hour on the stove) but because the grains are so sturdy, it doesn’t require as much stirring and attention as a traditional risotto. I’ve been roasting a big batch of mushrooms for the week to stir into salads or quinoa pesto bowls but if you don’t have any lying around, you can roast the mushrooms as you’re preparing the farrotto. I also had 2 tablespoons of pesto left over and also stirred that in but there’s plenty of flavor without it. If you’re wondering what the non-farro grains are, I had a 1/4 cup of leftover cooked brown rice which I also threw in after 30 minutes so as not to waste it. Read more…
I am so late to the game! First with the quinoa, now with the kale. I’ve always sauteed kale or put it in soups but only recently have I begun to eat it in raw salads. There’s a place near my office that does kale salad with an avocado (not caesar) dressing but whenever I eat it, I find myself sympathizing with cows. The chewing required is absurd and tedious. What I learned from making the Smitten Kitchen kale salad with pecorino and walnuts (substituting cranberries for raisins, now a requested favorite among my carnivorous extended family) is that the secret to kale salad is removing the ribs and thinly slicing the leaves. Over time, I’ve figured out a faster way of doing this–the leaves are so sturdy that you can pinch the bottom of the stem and zip your fingers along the stem and the leaves will come right off! Roll everything into a rough ball and chiffonade away… Read more…
The Peru-inspired quinoa kick continues. Incidentally, I’ve lost a few pounds in the last few weeks. Whether it is due to the mostly gluten-free diet or the vast amounts of quinoa itself is debatable. We’ve had pizza a few times in the last few weeks but other than that, our diet has mostly been traditionally rice- or pasta-based meals with quinoa as a substitute: quinoa with adobo, quinoa fried rice, quinoa lasagna, quinoa salad, and today’s pesto quinoa. Read more…
We just got back from our belated honeymoon in Peru: a few days acclimating to the altitude in Cusco, 4 days/3 nights hiking the Inca Trail, a few days relaxing at a resort & spa in the Sacred Valley and then New Year’s Even and another few days eating my weight in ceviche in Lima.
I knew the Inca Trail would be a personal challenge but at no point did I ever hit a wall, as I often do while running. Hiking the Inca Trail was an amazing experience: it allowed me the time to reflect on my own life, learn about the history of the Quechua/Inca, practice my terrible Spanish, and take in some crazy views that I will probably never experience again in this lifetime. When we finally arrived to Machu Picchu, I never wanted to leave…except a beer, shower and clean bed (in that order) sounded pretty good. Read more…
Cajun food and smooshy eggplant? Yes please. When I saw this in Food & Wine, I knew I had to make it. However, I’m still not very good at cooking rice without a rice cooker…I had to send it back into the oven for an extra ten minutes because when I took it out at the prescribed time, I still had crunchy rice. I used one red and one green pepper instead of two greens just because green peppers aren’t my favorite and I added half a chopped zucchini at the very end because I had it in the fridge. The eggplant adds a richness to the rice without having to add fat. Top it with some hot sauce and you’ve got some zippy rice that can stand on its own. We served it with a portion of grilled salmon and had a really tasty dinner! Read more…