Kale, Sumac, and Crispy Rice Salad – 6/67

img_1086img_1084This marks the first dinner cooked and consumed in our new apartment! (Technically it’s not the first meal because we found a pot and made oatmeal this morning, but this is certainly more exciting.)

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I always think eating take-out for a week will be a fun treat, and then it happens and my body says WHOLE GRAINS and my stress level say I NEED TO CHOP SOMETHING INTO PERFECTLY SMALL BITS. But then my new apartment says…knives? cutting board?! pan and pot?!? You think you’re going to find all that in our unpacked rubble?

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But here we are, four nights in, and we made it happen! This was a fairly easy recipe to get started on, or so we thought. Turns out making crispy rice in a cast iron skillet with no working exhaust fan is a surefire way to set off your fire alarm. Neighbors, I promise, I can cook! I will usually leave our floor smelling tasty and delightful! This was just an unfortunate beginning!

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Daniel and I absolutely devoured this salad. It may have to do with being the first homemade thing in a week, but I doubt it. It’s really a refreshing and delightful combo of flavors. The citrus + sumac is the perfect coating for the kale, the crispy rice complements the dates ideally, and I had to stop us from wolfing down the whole thing so I could bring leftovers for lunch the next day. Even though we didn’t make the rice crispy enough (dang fire alarm scared us from generating any kind of smoke for the rest of the evening), it was one of my most delightful salad experiences in recent memory. Thanks, Karen, for a beautiful meal to remember as the first cooked in our new home.

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one year ago: I still owe us a New Years post from this year, but here is lucky Black Eyed Pea Stew from years past 
two years ago:
miso ginger kale salad (kale salad theme! January!) 
three years ago:
nothing of note, but I just finished this book and I highly recommend it
four years ago:
Bengali hardboiled egg curry

Kale, Sumac, and Crispy Rice Salad

½ cup brown rice
One bunch kale
1 lemon, zested and juiced
2 tablespoons coconut oil
1 lime, zested and juiced
1 tablespoon sumac
1 teaspoon runny honey (love this wording)
2 tablespoons olive oil, plus drizzle
6-7ish dried dates, diced
3 scallions, chopped finely

Bring some salty water to a boil and add your rice. Cook, uncovered, for just over half an hour, until rice is cooked and most of the water has evaporated. Taste to make sure it’s done, then drain extra water. I would give it a good rinse next time to get rid of any starch.

Meanwhile, separate kale leaves from their stems. Discard stems and shred kale. Place in a big bowl with lemon zest and juice, a bit of salt, and a drizzle of olive oil. Massage for a minute or so, until kale has wilted and greened a bit. Set aside. (Karen said she usually whacks her kale with a rolling pin to help tenderize it. I’ve never tried this method before, but couldn’t find my rolling pin, so it will have to wait til next time)

Heat a large cast iron skillet. Once it’s hot, dry-fry the rice (aka no oil!) for a minute or two to get rid of any moisture. Remove from the pan, and return pan to the heat. Add 1 tablespoon of coconut oil to skillet and add half of rice. Fry until lightly browned and crispy crispy (or until you set off your fire alarm and get apprehensive about new neighbors). Remove from pan onto paper towels and sprinkle with salt. Repeat with second tablespoon of coconut oil and second half of rice.

To make dressing, combine lime juice and zest, sumac, honey, olive oil, a bit of salt, and a grind or two of pepper in a jar with a lid. Give a good shake.

Into bowl of kale, add crispy rice, dates, scallions, and dressing. Toss to mix and dive in!

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Whole Orange Dressing Bulgur Salad – 5/67

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At the beginning of this week, Daniel and I made a gigantic to-do list that encompassed moving tasks, wedding tasks, cooking tasks, New Years Eve planning tasks, and general life errands tasks. I am happy to report that we have been gleefully and regularly checking things off the list all week. It’s amazing what can get done when we don’t have to go to an office. And how good checklists can make me feel. So, so good.

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We’ve finalized a rehearsal dinner venue and schedule, bought Daniel a wedding suit, started packing, did laundry, planned a NYE menu, and here I go now, checking off “blog salad recipe”. Progress!

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This is such a smart way to make salad dressing. Just peel an orange (next time I would zest it first to add even more punch) and stick in the blender with the other usual dressing suspects. Loud noise for a moment, and ta-da, an aromatic, sweet elixir to punch up any salad ingredients you have around. I’ll be sure to keep this one on rotation as we approach that time-of-year-when-all-things-healthy happen. 

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The original recipe was called Moroccan Spinach Salad, but I’m not sure I have enough authority to call this Moroccan. It also called for pistachios instead of pepitas — maybe that’s what pushed it towards Moroccan? Anyway, Moroccan or not, this is a delicious combination of flavors. Happy eating in 2019!!

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one year ago: gochujang pasta salad
two years ago: buffalo caramel popcorn
three years ago: quichon de verdures (Mayan veggie stew)
four years ago: hot honey pizza with roasted broccoli

Whole Orange Dressing Bulgur Salad

from my Aunt Ingrid, thanks!

Salad
1 cup cooked bulgur
½ cup dried dates (I didn’t have quite enough dates so added some raisins too)
½ cup toasted pepitas (pumpkin seeds)
1 orange, peeled and sectioned
1 or 2 peeled and shaved carrots (I added this on Day 2, hence no pics, but it added a lot!)
Baby spinach

Dressing
1 peeled orange (next time would add a bit of zest too!)
1 tablespoon olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt
½ cup fresh cilantro stems and leaves, roughly chopped

To make dressing: Combine first four ingredients in a blender (or food processor). Once dressing is smooth, add cilantro and pulse a couple times until broken up. Taste and adjust seasoning.

How I would make salad next time: combine all salad ingredients, besides spinach, with dressing. Mix in spinach leaves when ready to eat (maybe with a bit extra olive oil/vinegar/sprinkle of honey). (I ate this for lunch for three days and wished I added fresh spinach each time.)

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A Very Good Lentil Salad – 2/67

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Daniel decided very last-minute to make something for his “Lyftsgiving” celebration. (Update! He works at Lyft!) I was 100% sure he was going to swirl some harissa into store bought hummus, give a drizzle of olive oil, and call it a day (my recent favorite party trick), but instead he wanted to do a recipe from the binder (awww). He woke me up to ask if we had cardamom for the lentil salad he was making. (We did.) I love you, honey, but I never expected to be woken up by you telling me you’re making lentil salad.

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It turned out great! Daniel added a couple extra things to Nina’s base recipe to bulk it up a bit. Good riddance, last batch of CSA radishes. Until next year! 

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Update: I was looking forward to eating leftovers of this salad all weekend but someone had to leave them at work on Thursday, then stayed home sick on Friday, so here we are on Saturday and we’re still sans lentil salad. Hmph.

one year ago: nothing of note – but last week I made the most amazing broccoli by steaming it, then stir frying in a bit of sesame oil and a lot of ginger. Mmm.
two years ago: soy-dashi simmered kabocha squash 
three years ago: sweet/spicy Chinese peppers and eggplant stir-fry
four years ago: Indian spiced cabbage and onions

A Very Good Lentil Salad 

(Originally called “The Best Lentil Salad, Ever”. I mean, it was delicious, but I just don’t know if I’ve had enough lentil salads to deem this one the BEST.)

From Nina, from the blog My New Roots

Cook up 2 ¼ cups Du Puy lentils (known for their ability to stay intact even after a long simmer) in 4 ½ cups of boiling water. (This took about 15 minutes – Daniel just followed the cooking instructions on the bag, being sure to keep them al dente.) When done, rinse in cool water.

Meanwhile, prep the salad mix-ins. He added one diced red onion, ⅓ cup capers, ½ cup raisins (chopped a bit), a handful of diced radishes, one diced and seeded jalapeño, some crumbled feta, and a couple handfuls of torn baby spinach. Meant to add some basil, but whoops, that’ll have to be for leftovers. Put everything in a big bowl.

To make dressing (seems like a lot of ingredients, but it comes together quickly and is mostly just spices), combine in a jar and shake: ⅓ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon mustard, 1 teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon ground coriander, ¼ teaspoon cayenne, ¼ teaspoon nutmeg (actually he forgot this and it was still great), salt and pepper, plus a bit of ground cloves and cardamom (we only have whole seeds for those, so Daniel ground a bit up in the molcajete and I’m not sure about quantities. The dressing ended up very floral, a little cardamom heavy.)

Combine everything in the big bowl and season to taste! Lunch for dayyysss (or Lyftsgiving side for a night.)

 

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Gochujang-Roasted Squash Pasta Salad

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Some things that have happened since July 3rd (the last time I posted here… yikes!)

  • I saw the total eclipse on my birthday on a ranch in Idaho, after two days of amazing hikes with my family. Can’t think of a better way to ring in my 28th year. Also, Hanna made me an amazing red wine chocolate cake that I might need every year from here on out…

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  • I made another wedding cake! (Although this one not of the tiered, and therefore uber-impressive, variety.) Despite its’ singular level, it was a giant success and work of love, and I couldn’t be happier to bestow it upon dear friends. Congrats, Michael and Joanna!

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  • And while we’re on this wedding tangent, Daniel and I got engaged! I am the luckiest lady in the whole world. After 4½ years together, he’s not ready to call it quits yet! Thankfully it happened right before the Texan pig roast and not at it, as I can’t believe that would be the most auspicious way to start the next chapter of my life. (But hey, I tried the pig! And didn’t hate it. But no need for any more pig for another 5 years or so.)

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  • Daniel, my adorable fiance, started a new job. He went out to California for three weeks, leaving me by my lonesome. I kept busier than I meant to, but did make some great dinner + leftovers for myself. One week was a giant batch of sweet potato curry, one week featured cauliflower potato soup, but the third week had this salad on repeat: Gochujang-roasted squash pasta salad. Let’s just say it was a week of exciting lunch times. California shmalifornia.

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  • Daniel and I embarked on a gnocchi-making project, a homemade pho adventure, introduced friends to NYC’s best deep dish pizza, had a “battle of the city” (NYC vs SF) pupusa contest (NYCs are cheaper and bigger), discovered the cutest onigiri restaurant near my work, and ate a good many heirloom tomato and white bread sandwiches. I think this is the part of married life I’m looking forward to — the little discoveries we keep finding together, the nightly ritual of sharing a meal, and working side-by-side on projects, big and small. This is how you measure, measure a 5-month-gap. 😉
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Proud of our veggie pho! From Bowl by Lucas Volger

Honestly, when I was making that Gochujang-roasted squash pasta salad I wasn’t really concerned with documenting or taking pictures. But after I ate it for lunch a couple days in a row, I figured it was worth sharing with the world. If you’re looking for something easy, healthy, filling, and cheap, look no further. As such, please allow me a slide for the photos, and use your judgements when following this loose recipe, you talented cooks, you. 

one year ago: key lime pie with salty cracker crust
two years ago: quichon de verdures (Mayan veggie stew)
three years ago: buttermints and mushroom and farro stuffed acorn squash

Gochujang-Roasted Squash Pasta Salad

(squash recipe from Bon Appetit)

1 smallish butternut squash
2 tablespoons sesame seeds (I used black this time but either works)
1 big tablespoon gochujang (Korean pepper paste — could try with sriracha or sambal oelek)
2 tablespoons neutral oil (canola, veg)
2 teaspoons soy sauce
1 cucumber (unpeeled is fine)
1 red bell pepper
Some big handfuls baby spinach, torn
2 scallions, minced
Bow-tie pasta (I boiled up about a ¼ of a box)

Dressing Ingredients:
Honestly I didn’t measure anything here. I’d start with 1 tablespoon soy sauce, ½-1 teaspooon toasted sesame oil, a big squeeze of honey, and some splashes rice vinegar or lime juice.

Step 1: Squash. Preheat oven to 425. Make squash marinade by combining sesame seeds, gochujang, oil, and soy sauce in a big bowl. Peel squash and slice into small disks. Add to marinade bowl and mix so squash is evenly covered. Transfer to a single layer on baking sheets. Roast up for about 25-30 minutes, or until caramelized and soft and nutty and perfect.

Step 2: Salady things. Cut bell pepper into thin matchstrips. And do the same with the cucumber, getting rid of some seeds. Rinse out that bowl you made the squash marinade in and use it to assemble salad ingredients: spinach, bell pepper, cucumber, scallions, cooked pasta.

Step 3: Dressing. Make some dressing! You don’t need much, since squash is already very flavorful. You just want a little something to add some flavor to the greens and pasta. Start with the dressing recipe above and adjust to your liking. (Don’t try adding tahini, it was a total mistake.)

Step 4: Finish and eat! Add cooked, warm squash to salad bowl (it will wilt the spinach a bit). Add dressing. Taste and doctor until you reach your personal Gochujang-Roasted Squash Pasta Salad nirvana.

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Uh, right, not squash pasta salad, you’ve seen enough of that. I wanted to end on a pupusa note. Yum. 

Miso Ginger Kale Salad

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Ode to Kale Salad

We eat you because we’re supposed to:
Your health benefits are vast, your calories few.
Your leaves, magical,
In their massaged wiltedness.
I tend to hate you raw,
But
(honestly)
do appreciate how well you hold up to a hearty, unapologetic dressing.

Every restaurant claims a version of you, but
I’ve never been that impressed.
Also, I’d rather pay $13 for a couple sushi rolls,
No offense.

The best way I know how to vouch for you, particular kale salad version,
With your salty miso base, spicy ginger accent, crisp sweet apples, and nutty peanutty finish,
Is this:
I looked forward to lunch leftovers today.
Like, counted down the minutes until I could inhale you again,
Kept checking if it was close enough to lunchtime yet,
And wouldn’t even share with Daniel.

Oh kale salad,
It is cliche to talk about you in January, and yet
Here I am.

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…and with that, perhaps I will stick to cooking and leave poetry to other folks. I wrote this “poem” while consuming said leftovers with abandon. Just glanced into my bowl and saw the last few leaves and cucumber slices and got sort of sad. Bye, salad. Until we meet again.

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kale salad, previously: kale caesar salad and mustardy kale, potato, and green bean salad
one year ago:
nothing of note, but this tofu and rice bowl is what I’m making for dinner and the marinade is amazing and I’m getting pretty pumped
two years ago:
 butternut tahini mash

Miso Ginger Kale Salad

dressing adapted from pumpkinandpeanutbutter

Dressing
1 tablespoon fresh ginger, minced
1 garlic clove, minced
At least 1 teaspoon honey
2 sparse tablespoons miso (I used white)
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 big squirt sriracha
Splash of warm water
Black pepper (but no salt! it’s salty enough from miso/soy!)
¼ cup olive oil

Salad
3-4 cups kale, torn into bite-sized pieces
1 cup thinly sliced cucumbers
1 cup thinly sliced red apple triangles
Big handful chopped peanuts

Mix together all dressing ingredients, except olive oil, in a small bowl. Mix with a fork until well combined. Slowly add olive oil, mixing with a fork, until well combined. Take a taste and add more honey, soy, sriracha, water as you see fit. 

Put kale leaves in a big bowl and pour in dressing (most or all, depending on how much kale). Massage with your fingers until kale shrinks and turns slightly greener, about a minute or two. Add cucumber and apple slices, mix together, and top with peanuts. 

Note: If making in advance, and in fact the salad is delicious after 24 hours in the fridge, combine kale leaves and dressing and refrigerate. Add apple, cucumber, and peanuts the next day, when ready to serve.

Black-Eyed Pea New Year’s Stew

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The day before New Year’s Eve, my co-worker told me she had so much prep cooking to do that night. Not someone I had pegged to be a big cook, I asked what all she needed to do. She told me that every year she has a tradition of making black-eyed peas, greens, and noodles (from her Southern and Chinese heritage) for the new year. I love this idea of canonized end of the year traditions, but the furthest I ever get is rereading last year’s list of goals and usually rewriting many of the same ones. (“Restring guitar”, “get better at yoga”, and “think about grad school” have all graced each list from the past three years…) Inspired by her lead, I decided to play around with these simple ingredients.

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I’d heard of the black-eyed pea tradition before; supposedly it is lucky to eat them on New Year’s Day because the spotted peas look like coins (and who wouldn’t want a little more of that in the coming year). According to this article, looks like the Jews started this tradition over 1500 years ago, eating the peas on Rosh Hashanah. (Don’t know if I buy that, though.) It may have come to America in the early 1700s with the Sephardic Jews or (seemingly more likely) as part of the slave route; regardless, it has evolved into a classic Southern soul food tradition.

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I’ve also heard of noodles being lucky — I’ve repeatedly been tempted by the “longevity noodle” dish at Biang! that looks like a whole platter of noodles but is in fact just one very long one that comes with a pair of scissors. Long noodles represent a long life, as long as you slurp them up in one mouthful and don’t chop them off partway. Makes sense to start a new year with an ode to long life.

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And the greens I’m a little confused about. I think they also represent wealth (greens=the color of money?), but for me, they will represent a pledge to eat healthfully in the coming year. Combine these three together, and I give you… quick and simple black-eyed pea stew! Perfect for New Year’s, or really any time you need a quick meal. The peas are traditionally cooked with some sort of pig product; I added smoked paprika and liquid smoke to replicate some of that flavor. (Although Daniel did put bacon on top of his bowl and was pretty happy about it.) To be honest, we both enjoyed this more with rice, but if you want the lucky triple whammy, spaghetti away! Nothing like a symbolic meal to start this uncertain year off on the right foot.

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one year ago: …I was in Guatemala and didn’t update the blog, BUT let me take this moment to let you know I JUST updated my Recipes page! check it out! 
two years ago: Bengali egg curry 

Black-Eyed Pea New Year’s Stew

a Swanky original

1 tablespoon olive oil
1 onion, chopped small
1 bell pepper (preferably red but other colors work fine), chopped same size as onion
1 rib of celery, chopped same size as onion
1 jalapeño, some seeds removed, minced
2 big cloves garlic, minced
1 heaping teaspoon smoked paprika
1 teaspoon dried thyme
3 small tomatoes, roughly chopped
1 cup veggie broth
1 can black-eyed peas (don’t toss the liquid!)
½ teaspoon liquid smoke (optional, but adds nice smokiness)
2-4 cups kale, ribs moved and torn into bite sized pieces
Fresh parsley
s&p

Heat olive oil in a medium large pot over medium heat. Add onion, pepper, celery, and jalapeño and sauté for 6-8 minutes, or until veggies have softened and onion has become translucent. Add garlic, smoked paprika, thyme, and a bit of salt and pepper and cook for another 2-3 minutes, until garlic is fragrant and veggies are evenly coated in spice mixture.

Next, add in the chopped tomatoes and their juices, broth, black-eyed peas and the liquid in the can, and the liquid smoke, if using. Add a bunch of salt here too. Simmer for about 20 minutes, until peas soften and most of the liquid evaporates.

Right before serving, still with pot on medium, add in your kale and stir until it wilts, about 3-5 minutes. Serve with rice or spaghetti and a sprinkle of fresh parsley.

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Mizuna Miso Soup

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I made this soup while listening to the 2003 All American Reject’s self-titled album (“Swing, Swing“, anyone?). Man, if there were ever an album to bring me back to a specific time, this is it. I remember choosing it for myself at a CD store, not knowing who they were but wanting to find an “indie” band that none of my friends liked yet so I could be cool. (Was indie a word in 2003?) My 8th grade bestie sat next to me on our field trip to Montreal, me listening to my beloved All American Rejects and her listening to Simple Plan. We both thought ours was the way better option. I was devastated when their next album came out, a total pop-y cop-out in my mind; why oh why did beautiful Oklahoman blue-eyed bassist/lead singer Ty have to get so mainstream? Ugh.

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The album popped into my head today because of a wily connect-the-dot narrative. Last night some friends and I went to see the brilliant ‘70s movie Dune (please read: not-so-brilliant) at the actually brilliant bar Syndicated in Bushwick, where they show old movies in a beautiful space for just $3 and you can order food and drinks while you watch) (this time I do actually mean brilliant). And “syndicated” rhymes with “vindicated” which leads me to that Dashboard Confessional song, which was a pretty big deal during freshman year student council, so obviously I had to listen to it to remind myself of the words (all I could remember was “I am, vindicated, I am la di da di dahhhhh,” which Daniel got fairly tired of hearing on repeat), and so one thing led to the next and voila, All American Rejects-underscored soup-making.

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Which is all a way to say, this soup is easy. Really easy. You can make it while floating down memory lane and singing song lyrics you haven’t encountered in over a decade (shudder). This sort of soup been a go-to around here lately, with me throwing in any veggie odds and ends that I find in the fridge. The only necessary bits are the miso, something green, and some sort of noodles (although I think the tofu really makes it and would never miss an opportunity to add toasted sesame oil to my food).

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one year ago: that time I made a wedding cake (also) tomatillo peach salsa
two years ago: spicy micheladas

Mizuna Miso Soup

Inspired by justhungry
Makes a very hearty lunch for 2, but probably should be closer to 3-4 servings.

5 cups water
2 packets dashi stock  (or try with a simple veggie broth)
1 carrot, peeled and ribboned with your peeler
1 scallion, minced
¼ c firm or extra firm tofu in small cubes
80 g soba noodles (one bundle)
½ bunch mizuna, chopped into thirds, abt 2-3 cups, divided (or another tender green)
2 tablespoons miso
Soy sauce, a drizzle

Optional toppings
½ a sheet of nori, torn into strips
Lime wedges
Sesame seeds
Toasted sesame oil
Sriracha

Bring water to a boil in a medium-large soup pot. Add dashi stock powder and stir until it dissolves. Lower heat to medium-high. Add carrot and scallion. Simmer for 2 minutes. Add tofu and soba noodles and cook for another 4 minutes. Add most of your mizuna and immediately bring heat to low.

Put miso in a small bowl and add about a tablespoon of broth from the soup pot. Mix with a spoon or chopsticks until an even paste forms (no clumps!). Pour miso into soup pot and stir to disperse. Heat for another 2 minutes on medium-low heat. Don’t let soup come to a boil once you add miso or it will kill all its beautiful health qualities. Give soup a try — depending on your miso it may be plenty salty. If not, pour in a healthy glug of soy sauce.

Spoon soup into a bowl and top with nori, lime, sesame seeds, and reserved mizuna, chopped small. If you’d like, drizzle in sriracha or a tiny bit of toasted sesame oil.

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Spaghetti Squash Lettuce Wraps, Asian-style

 

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Fair warning: this post brought to you by “Blogging and hunger don’t go well together”. Welp, unfortunately that’s the only time I’m ever blogging, as trial runs and free mornings with unlimited light aren’t really part of my vocabulary right now.

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Oh well. Don’t look at the pictures, consider this instead: Super healthy! Vegan! Gluten free! And somehow… really really tasty. Like wolf down 4 in a row without coming up for air. Daniel attacked them it like it was a plate of cheeseburgers (remember, vegan, gluten free!)! After your first bite you’ll glance down at the rest of the pan and wonder if you can polish it off without judgement and then realize YES! I CAN! Vegan! Gluten free! Really really tasty!

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The impetus for this recipe was a) the spaghetti squash I totally impulse-bought last week (why oh why can’t I have normal impulse buys like fancy cheese or chocolate??) and b) the influx of lettuce from our CSA(!!!). I love cooking me up some greens and eating them with toast and eggs for breakfast, with rice and beans for lunch, and mixed with pasta for dinner, but lettuce is another beast altogether. Lettuce-based salads just don’t give me the same amount of joy (*usually). Hence, lettuce wraps. Yum. The filling can be flexible, but this had the perfect texture and umami combination, so deviate at your own risk. This is a bit spicy, but goes so well with the sweet chili sauce! (I have this one and it’s great for marinating or stir-fry!)

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one year ago: …crickets…
two years ago: 
roasted beets and their greens with yogurt and simple rhubarb cake AND tofu banh mi

Spaghetti Squash Lettuce Wraps, Asian-style

a swanky original

1 spaghetti squash
1 tablespoon olive oil + extra for drizzling
½ an onion, diced
2 big cloves garlic, minced
1 serrano chile, some seeds removed, minced
1 tablespoon fresh ginger, minced
5 white mushrooms, cleaned and sliced
½ red pepper, in thin strips
3 oz baked teriyaki tofu, in matchsticks
1 teaspoon sesame oil
2 teaspoons rice vinegar
1 tablespoon soy sauce
Half a lime
Lettuce leaves of choice (I used romaine and it was tasty but messy!)
s&p
Cilantro, lightly chopped
Peanuts, lightly chopped
Sweet chili dipping sauce

Preheat oven to 375 degrees. Cut spaghetti squash in half, drizzle with olive oil and s&p, and place cut-side down on roasting pan. Roast for 35-45 minutes. When done, scrape squash with a fork to create noodle-like squash segments.

Meanwhile, heat up 1 tablespoon olive oil in a large pan over medium-low heat. Add the onion and cook for 4 minutes, stirring occasionally. Next, add garlic, serrano chile, and ginger. Cook for another 3 minutes. Add mushrooms, peppers, s&p and cook for 3 more minutes. Add tofu and squash strands and cook for another 2 minutes. Add sesame oil, rice vinegar, soy sauce, and big spritz of lime juice.

Wash lettuce leaves well. Spoon squash-tofu-mushroom filling into leaves, and top with cilantro and peanuts. Dip into sweet chili sauce (or make a fancy-shmancy sauce on your own.)

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Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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Charred Chipotle Broccoli Tacos

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The Swanky household unfortunately has two extremes for weeknight dinner options. 1) Scour the internet for a perfect recipe, buy every ingredient from the market down the street, and make a big mess in the kitchen. This almost always ends in delicious meals, but isn’t the most practical for everyday eating. The 2) option is, without fail, take-out Thai food.

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I’m very aware I need to incorporate more 1.5s into my life. You know, meals from neither extreme. Dinner you can throw together from whatever is in the fridge, without spending time searching for a recipe or doing a million dishes — ideally, food good enough to encourage others to make too. (And when we get down to it, I have other 1.5s I should incorporate into my life more: just doing yoga on my own without needing to go to a class or following a podcast, or being content to mosey on down the street behind a hand-in-hand couple without internally blasting them for taking up SO MUCH SIDEWALK.)

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I mean, that’s basically why I started this blog in the first place. I needed a space to consolidate recipes, experiments, and ideas from bookmarks on multiple devices, forever-opened tabs on my computer, and recipes torn from magazines. (And, uh, not to rant about slow moving pedestrians.) This is my little online corner of 1.5s and memory joggers and inspiration, regardless of what foodgawker thinks.

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Tacos fill that “1.5” category pretty darn well, and as Daniel craves gringo tacos like his mom made in the ‘80s at least once a month, they make a frequent appearance. He refuses to stray from his beloved ground beef and taco seasoning packet (although the meat this time was locally raised and purchased at the farmers market – small win?). I’ve become pretty good at the art of the non-meat taco. This chipotle broccoli is one of my favorite fillings, with a smoky spicy kicky punch. Also it’s dummy-proof easy: a cutting board, one roasting pan, and 20 minutes later, you’ve got yourself seriously delicious homemade dinner (and don’t have to bat an eyelash over the embarrassing amount of plastic take-out dishes in your recycling this week).

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other swanky veggie tacos: roasted sweet potato, peach, and black bean tacos and grilled pineapple and baked bean tacos

Charred Chipotle Broccoli Tacos

a swanky original
Serves two (or one dinner and adequate leftovers*)

For the filling:
1 head broccoli
2 small sweet yellow or red peppers, sliced into rings (or 1/2 a red or yellow bell pepper, sliced into bite sized pieces)
1 scallion, finely sliced
2 chiles in adobo (from a can*)
1 teaspoon ground cumin
Juice from half a lime
1 tablespoon olive oil
s&p

Non-negotiables:
Tortillas (I prefer flour but your call)
Shredded cheese
Diced tomatoes

Optional Toppings:
Cilantro
Lime
Sliced black olives
Shredded iceberg lettuce
Sour cream
Salsa or hot sauce
Avocado (if that’s your kinda thang)

Preheat oven to 400 degrees Fahrenheit.

Prep broccoli: Cut florets into bite-sized pieces. Peel the stalk to remove toughest part. Cut stalk into thin slices.

Make filling: Combine all ingredients on roasting tray and mix well. Roast for 18 minutes, stirring once, until florets are charred and stalks are tender. Let cool a bit.

Prepare tortillas by placing them directly on the open flame of a gas burner, about 5 seconds per side. (Or char in a hot dry pan.) Pile on broccoli, cheese, tomatoes, and whatever else your heart desires. Serve with rice and beans.

*two notes:

  • If you want to mix it up the next day, the filling was pretty dreamy stir-fried with leftover quinoa and spicy BBQ sauce, with a fried egg on top.
  • I love chiles in adobo sauce. They’re smoky and spicy and add a burst of flavor to just about anything. Once you open a jar, you can keep the rest in a sealed container in the fridge for a very long time and use one pepper at a time as necessary.
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Daniel’s Plate Number 1 (of, uh, 3?). Boy likes his tacos.