Birthday Paella – 26/67

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This recipe, the one you are about to read about and hopefully make, is the dinner I’d request on my birthday growing up. It had all the umami, a blanket of carbs, and my favorite psuedo-vegetables: artichokes hearts and olives. It was warm and comforting — perfect for late August! (I joke.) My “favorite food” as I was growing up always shifted with the day and age, but I know for a while there I said paella. 

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Daniel and I went to Barcelona together last week for an impromptu adventure. And! we did not try! any! paella! Gasp! My middle school self would be disappointed. (One reason we didn’t have paella was that as we looked at menus, many had the symbol for “contains tree nuts”. I got nervous and decided perhaps we should just avoid it. My guess is that many use romesco sauce as a base, which contains almonds? Happy that menus used that notation, not happy that it kept me away from trying this. Oh well, I am alive and didn’t need to find a hospital in Spain. Who gets travelers insurance anyway.) However! We did have fideua, which is a coastal paella variation that uses small broken toasted spaghetti instead of the traditional rice.

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It was covered with fresh seafood, served with a side of aioli, and hella good. I do not regret our paella-esque choices in Barcelona.

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I think I’ve had real paella exactly one time, at Boqueria in NYC. Which is, not coincidentally, where we got engaged, but this was a different evening. We had just eaten our weight in amazing tapas when they brought out our paella. It was… okay. They took the whole crispy-bottom thing to a next level, and it was kinda dry and almost charred. Disappointing. 

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This is a long way to say, we made my mom’s birthday-requested paella for dinner recently. I was skeptical of its short ingredient list (no saffron, just turmeric for seasoning, no hours-long cooked sofrito, no acid). And yet! A really delicious, balanced, well-seasoned dinner. The rice on the bottom gets sticky and a little charred and so flavorful. The whole thing is incredibly flexible and adaptable.  Perhaps I’ve just been on team inauthentic paella this whole time. 

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Some notes on the ingredients, namely vegan sausage: I hate it. The brand we got was just… very hard to swallow. I’d try with a different kind next time, or just add a little smoked paprika and forego the sausage all together. Growing up we used a weird kosher sausage that I would also pick around. But I do remember chicken sausage being a good thing, so maybe that’s the way to go here. Sausage as you will. Also, I didn’t see sausage in any of the paellas in Spain. Most had seafood, or maybe rabbit or another gamey meat. Some had veggies, most didn’t seem to. So, if you like cooking with mussels and venison, try it out, why not. Also, there is no need to use the chicken here. Could definitely do more sweet potatoes, carrots, peppers, and peas and make this totally vegan. 

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some recipes to revisit from the blog from autumns of years past:
garlicky eggplant and cubanelle pepper stir-fry
winter squash and quinoa stuffed poblano peppers
blueberry lemon ginger celebration cake
warm apples over ice cream
kabocha, caramelized onion, and ricotta toasts <– this is on my must make again soon list

Birthday Paella 

adapted from my mom!

olive oil
3 bone-in chicken thighs (original recipe called for 6, but we added extra veggies instead)
2 sausages, vegan or otherwise, thick slices
2ish small sweet potatoes, scrubbed and in big chunks (optional)
1 onion, chopped small
1 bell pepper (green or red), chopped small
2-3 cloves garlic, minced
¾ cup rice (we used Arborio)
½ teaspoon turmeric
2 teaspoons Bouillion powder
handful baby carrots (or regular carrots cut into batons)
2 cups hot water (or broth) (a little more if more rice)
half a bag frozen peas
small jar artichoke hearts
½ can black olives
½ can roasted piquillo peppers, sliced
small handful cherries tomatoes, halved
1 lemon, to serve

In a big skillet for which you have a lid, heat up a bit of olive oil. Brown the chicken and sausage for a few minutes, then remove to a plate and set aside. 

If using sweet potato, put chunks in a microwavable bowl with a bit of water. Microwave for two minutes, or until potatoes are starting to soften. Drain and set aside. 

Return skillet to heat and add a bit more oil if it’s looking dry. Cook onion, bell pepper, and garlic with a sprinkle of salt for 5ish minutes, or until all start to brown and soften. Add the raw rice, turmeric, and bouillon powder and cook for another minute or so, stirring frequently. 

Level the rice out. Put carrots and sweet potatoes atop rice. Then arrange chicken and sausage on top. Cover with hot water and bring to a boil. Don’t stir! Cover with a lid, turn heat to low, and simmer for twenty minutes.

Sprinkle peas evenly around the skillet. Arrange artichoke hearts, olives, roasted peppers, and tomatoes over the top. Cover with lid and simmer for another twenty minutes. Serve with lemon slices.  

 

Fennel Orzotto with Roasted Baby Eggplants (or Chicken) – 25/67

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Today (well, Friday, when I wrote this), the sky is blue, the sun is shining, and the weather feels like it should for September. This morning, students all over the country went to climate strikes, and let the world know they aren’t afraid to use their voices. Earlier this week, Elizabeth Warren held a rally in Washington Square Park and talked about how she’s here because of women’s work. And she took selfies with the crowd for 4 hours. And she had people in the crowd introduce themselves to their neighbors (the best way to quickly form community, imho). I can’t help but be excited. (Feel free to listen to this episode of The Daily and then talk about it with me.) Change and plans and revolt are in the air. 

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Also today, I had my first rehearsal for a new kid’s puppet show I’m directing. It felt like the right group of humans in the room, and we joked around about Ritz the Rat (“The name’s Ritz, Puttin’ on The”) and silly songs. It was goofy and fun and optimistic. Today I’m marginally hung over from drinking two carafes of wine last night with friends over pizza and burrata. Today I have happily consumed leftovers from Daniel’s last night solo cooking adventure, a rice-bean-veggie instant pot affair, even though it includes some little pieces of chicken. I have come to accept I am more flexitarian than vegetarian these days. I will not go out of my way to order or buy meat. But if someone has already purchased it and made it, I don’t have to be as strict, especially when it means free lunch. I’m still not particularly interested in cooking chicken (and that’s really the only meat I’d broach the subject about), but please don’t get mad at me for eating a soup dumpling and still calling myself mostly a vegetarian. (Nobody actually does this, everyone I know is quite even-keeled and open-minded, I’m just putting it out there as a generality.) I realize the earth doesn’t need more meat eaters, and I never want it to be a regular part of my diet. But also, meat dumplings taste better than veggie dumplings. 

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All this to say, I don’t mind a couple Daniel-made chicken-adjacent ingredients. A cup of chicken broth goes far in an otherwise vegetarian dish, and usually makes Daniel more excited to eat whatever it is we’re cooking. I was okay eating this orzo, even though it was browned in chicken fat. I know this isn’t the case for real vegetarians, and apologize if I’ve offended you or lead you astray. So I give the caveat of this delicious recipe — I’ve only made the meaty version of the orzotto (which is, uh, orzo cooked like risotto). And I loved it. So much flavor! However I’m sure it would be equally delicious as a purely veggie main, using just butter or some olive oil in the early steps. The eggplant was a wonderful chicken replacement. Let me know if you try it. 

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three years ago: miso mizuna soup
five years ago: spicy micheladas

Fennel Orzotto with Roasted Baby Eggplants (or Chicken) 

thank you Molly for this delicious dinner recipe! (that I totally hacked to make it more veg-adjacent)

Baby Eggplant – a riff on this real simple recipe 

2 baby eggplants
1 lemon, half in slices, half juiced
Herb sprigs such as thyme, oregano, or rosemary
A couple sliced garlic cloves
Olive oil
s&p

Preheat oven to 450F. Make a slit in your eggplants, and stuff with lemon and garlic and herbs if you got them. Drizzle with half a lemon’s worth of juice and some olive oil. Liberally salt and pepper. Place in a small dish and cover with foil. Roast for 40ish minutes, flipping occasionally, until puckery and soft and tender. Take foil off for last 5 minutes of cooking.

 Chicken and Fennel Orzotto 

2 tablespoons butter
3 chicken legs, bone-in and skin-on (This recipe originally called for 6 pieces of chicken, but I decided the eggplants were a good sub for half the chicken. All other amounts from Molly’s original recipe have remained) 

1 fennel bulb, chopped small (fronds chopped and reserved for garnish)
1 leek, white and pale green parts, in half moons
1 cup dried orzo
⅓ cup dry white wine
2½ cups broth
Zest and juice from half a lemon, plus extra wedges to serve
Chopped fresh parsley
s&p

(This is the part about Chicken)

Preheat oven to 400F. 

Melt butter in a biggish cast iron pan over medium-high heat. Salt and pepper your chicken legs. Place chicken in pan, skin side down. Make sure chicken is in a single layer. If it doesn’t all fit, nestle in new pieces when old ones have slightly shrunk. Cook until meat is opaque around the edges and skin is deeply golden, about 6-7 minutes. Turn chicken so the skin side is up, and transfer skillet to oven, where your eggplant may already be cooking. If so, turn oven down to 400 for this part. Bake until chicken is cooked through, 10-15 minutes. Or until a sticky pokey thing says 160F. Transfer chicken pieces to a plate. Turn oven back up to 450F if roasting eggplant. 

(Start here for Veg Orzotto)

Return skillet to medium heat. (If veg version, add EVOO or a nub of butter.) Add fennel and leek, sprinkle with salt, and saute for about 5 minutes. Veggies should be starting to turn golden brown. Add orzo and toast for a couple minutes, or until evenly browned. 

Deglaze the pan with wine and cook for some moments, until absorbed. Add broth in half cup increments, stirring fairly frequently. Wait until each dose is mostly absorbed before adding the next half cupful. Don’t let the pan get too dry. Taste around 2 cups of broth to see if orzo is cooked, if not, keep adding broth until it’s al dente. This process should take 10-15 minutes. 

Remove from heat. Add salt and pepper to your liking, and lemon juice and zest. Place chicken and/or eggplant on top. Sprinkle with chopped fennel fronds and parsley. Serve with lemon wedges. 

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great leftovers!

Israeli Salad – 23/67

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This salad encompasses many of my favorite things. 

1. My CSA. Yes yes, I know, I have waxed not-so-eloquently on here before about the joy I get from receiving a local fruit and veggie haul each week. This year’s CSA, in our new neighborhood, is even more bountiful than previous versions. We have been loving their tomato varieties, pepper assortments, greens, corn, beans, squashes, herbs, melons, and more all summer. This salad, though this time around not fully comprised of CSA goodies, is indicative of the type of salads I’ve been loving all summer. (team #nolettuceinsalads) If you let me ramble about vegetables, I will.

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2. My obsession with Yotam Ottolenghi. I have also droned on on here ad nauseam about my adoration of celebrity chef Ottolenghi. I have 3 of his cookbooks, which I regularly look through and which often end up open in the middle of our living room. I follow him and his hashtag on Instagram. We saw him talk a year ago-ish, which was a highlight of the year. He has a basic chopped tomato salad recipe in Simple, where he says “The addition of tahini paste to a familiar tomato and cucumber salad is a revelation.” Okay, hyperbolic much, Mr. Ottolenghi? But, uh, he’s right. It’s so good. I added tahini to this one and don’t regret a thing.

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3. New shiny technology. This if my first post written on my shiny new computer! I haven’t had my own new computer since at least 2012, and that one unfortunately met a quick demise a year or so later by cup of water 😦 Since then, I’ve been cycling through Daniel’s hand-me-downs. It feels so nice to have my own, brand new computer to set up and get to know. Hopefully it lasts for a good long while because apple has enough money. (I also just got a new phone, so I’m enjoying fast internet connection and RAM speeds (am I using that word right?) all over the place.)

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4. My grandma! Love you! Truly one of my favorite cooks, who always knows how to bring community together through food and care. I have had this salad, or a variation, at a hundred casual dinners and gatherings. It’s so homey, yet the dressing is bracing and assertive. I wouldn’t have expected it’s a mixture of lemon juice and regular old white vinegar. But it’s going to be a go-to from here on out. Glad to have this version in my repertoire. 

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one and two years ago: nothing of note, but I made this cheesy zucchini orzo from half baked harvest for dinner the other night and dang that was a great dinner
three years ago:
chopped summer salad with feta, mint, and lime (made this for dinner a couple nights ago)
four years ago: roasted green pepper and smoked gouda pasta
five years ago: roasted radish and pepper pizza and caramelized fennel with dill and goat cheese (another Ottolenghi-inspired dish!) 

Israeli Salad

A la my grandma, plus Ottolenghi 

Salad
2 cucumbers, peeled, quartered the long way, some seeds removed, and chopped small
3 tomatoes, chopped (I added extra baby tomatoes because yum they’re my favorite)
1 red onion, diced (Vidalia would also be good)
1 bell pepper, chopped (red is sweeter than green, and looks pretty!)

Dressing
⅓ cup olive oil
⅓ cup white vinegar
juice from 1½ lemons (¼ cup)
generous portions of salt and pepper and dried oregano
Small handful freshly chopped parsley,
1 ground up large garlic clove (or garlic powder)

Put all salad veggies in a big bowl.

In a small bowl or measuring cup, combine all dressing ingredients thoroughly with a whisk. Taste and adjust as needed.

Add dressing to salad veggies and toss toss toss. Now this is a perfect side dish! To bulk it up a bit:

To make it extra
Add feta. Top with za’atar and a swirl of tahini.
OR boil up about a cup of orzo. Add to veggies. Lemony Israeli Pasta Salad!
OR both! 

Cosmopolitan Curry – 21/67

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…named as such because it comes from everywhere and nowhere, according to Hanna. I love that description. And so fitting for my generation, who was born in a place, moves somewhere else for college, another place for a first job, and grad school after that. We’re all the combos of so many places. So cosmopolitan.

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This was another “no-recipe” from the book (see the first one here), where Hanna walked us through her method of making a very basic and infinitely adaptable pot of dinner. The basics are: “Cook onion and other alliums. Add spices or spice paste. Add vegetables, maybe a protein. Add coconut milk and tomatoes and simmer. Add something a little sweet. Garnish and eat.” From that basic formula, which of course I know quite well but never feel I have the ability to create anew from, Daniel and I collaborated on this wonderful dinner. We also used up 5 (!!) CSA veggies, perfect before I went out of town to celebrate the bachelorette party of the lady who gave us the courage to experiment.

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Be like Hanna, feel no need to stick to this recipe. Change the veggies, the proteins, the spices. Serve with rice, or not. Also, just be like Hanna in general, foraging berries on your hikes and not shying away from the vegetable temporary tattoos. By being fully, proudly yourself from an early age and following your whims. By leaning into unicorn beverages and their aftermath. Also by cultivating an amazing Girl Gang across the country who are so excited to wear neutral dresses in the mountains in a week. It was a pleasure to do bachelorettey things with you all. And cooking and eating together. We are a cosmopolitan group, hailing from all corners of the country and moments from your life.

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one and two years ago: who can be expected to cook in August in NYC?!
three years ago:
 just kidding, this is just a link to the amazing Sichuan-style eggplant I made for dinner tonight 
four years ago:
 maple blueberry balsamic beets
five years ago: barbecue sweet potato nachos 

Cosmopolitan Curry, or Thai-ish Veggie and Egg Curry

very loosely constructed from Hanna’s suggestions. PS more egg curry from the archives here

1 tablespoon fat (I used ghee)
1 onion, chopped small
3 cloves of garlic, diced
3 tablespoons Thai red curry paste
2 cinnamon sticks
Big pinch red pepper flakes
1 eggplant, in small chunks
1 kohlrabi, peeled and cut in smaller chunks
1 zucchini, in half moons
Big handful of chopped tomatoes (or a can)
1 can full fat coconut milk
1 tablespoonish of sambal oelek (chili-garlic sauce)
4 eggs, hard boiled
1 bunch swiss chard, stems diced and leaves roughly chopped
1 small bunch cilantro, chopped
Small handful peanuts, chopped

Heat ghee (or butter or oil) in a big pan. Add onion and a big pinch of salt and cook over medium heat until they’re translucent and starting to brown. Add garlic and cook for another minute or so. Add cinnamon sticks and curry paste and saute for a minute or two, until paste smells a little roasty.

Add eggplant, kohlrabi, zucchini, and swiss chard stems and saute until veggies start to brown. (Kohlrabi will remain a little crunchy in final dish — it’s quite pleasant, but if you’d like it softer, roast first. Or use something else!) Once veggies brown a bit, add tomatoes and cook until they start releasing their juices. Next add coconut milk and sambal oelek, and give it a good stir. Add some broth or water if it seems like it needs more liquid. Peel and score your hard boiled eggs, and nestle into the sauce. Simmer, with lid on, until veggies are tender.

When everything is cooked, take the lid off and add your greens. They will wilt very quickly.

Season to taste — at this point you could add salt, sugar, lime juice, hot sauce according to your preference. Remove cinnamon sticks. Cut eggs in half. Serve over rice, with lots of cilantro and crushed peanuts.

 

 

Capusta (Hungarian Cabbage Noodles) – 20/67

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A couple years ago I hosted a dinner party where everyone made something that represented their heritage. It was a small group of us, but I was nervous that I was going to be seriously out-cooked. I mean, of Indian, Brazilian, Californian (it was a bit of a stretch but we let it slide (she made beet salad)), and Eastern European, I don’t think my Ashkenazi ancestors are the stand-out culinarians. My offering to the evening was my grandma’s Hungarian capusta, which literally translates to cabbage. And the dish itself is really just cooked green cabbage and egg noodles. With salt and pepper. And a little fat. That is literally it. It’s the most humblest, cheapest, simplest of dishes, yet it is so much greater than the sum of its parts. It’s shockingly good. At that dinner party, everyone kept asking me what could possibly be in this delicious dish. They were amazed to learn it was literally just noodles and cabbage.

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This is the dish we would always look forward to at holiday dinners. My grandma always had leftovers pre-packed for us before the meal so we wouldn’t feel like we needed to hold back at dinner. She said in the notes for this recipe that this dish is a traditional peasant food but now has become a treat because, even though it’s so easy, it’s a little time-intensive. Each batch of cabbage has to be browned fully. It also makes your kitchen smell a little cabbagey for the rest of the day. But, I promise you, these are small trade-offs for the final product. (She would also make pounds and pounds of it at a time — it’s much more doable with a single cabbage-worth.)

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So when I found myself with friends coming over for dinner recently and a giant CSA cabbage taking up space in the fridge, I decided to make capusta. I was afraid it was not as fitting at a summer potluck than on a Rosh Hashanah spread, but it worked just the same. From humble roots to star of the holiday table to a new potluck go-to, here we are.

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Capusta 

from my giant-hearted Grandma Evy, who has made this one of her specialties, even though it comes more directly from my grandpa’s lineage

1 head green cabbage
1 bag medium-wide egg noodles (I used extra wide because that’s all the store had)
Salt and pepper
butter/margarine/olive oil

First, grate your cabbage. You can do this using a box grater, food processor, or fancy knife work. I used a box grater; next time I’ll use my mandoline (which I just used to make a shredded salad and omg it was so fast.) 

Heat a big saute pan (I used my Le Creuset braiser) over medium heat. Add a bit of fat — my grandma uses margarine so the dish stays dairy-free (and hence servable with meat), but I used a combo of butter and olive oil. I probably used ¼ – ½ a stick butter in total. Regardless, cook cabbage in batches so each piece gets good browning time. Add a little salt and pepper as it cooks. Add more olive oil or small pieces of butter if it seems like it’s sticking a lot. Cook until cabbage has darkened and wilted and smells great. Once cooked, place in a big bowl. Repeat with remaining batches. 

Meanwhile, boil your noodles. Add warm noodles to cabbage, add more salt and pepper and a couple small pats of butter, and mix mix mix. Taste — it will probably need more salt. Then your capusta is done! It’s most delicious alongside stuffed cabbage rolls and tomatoey green beans. 

 

 

Cornbread Salad – 18/67

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I have a deep appreciation for a cheeky salad. You know, the kind that consists of no veggies, only pretzels, jello, and dairy products. Never mind the fact I’ve never actually tried one of these cold casserole competitors, I just love the audacity of it. Like, sure, call it a salad, that makes it dinner-appropriate! We don’t need to add any other nasty nutrient bombs! For a celebratory meal, what a genius workaround. 

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This salad is not that. There are no chunks of squishy jello masquerading as the health component, no sad pretzels approaching unfortunately soggy. And there is a whole bell pepper! A tomato and celery stalk! Vegetables aplenty. 

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There is also a whole tray of freshly baked salty sweet cornbread, crumbled up and ready to be doctored. And oh my, is it good.

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This is the kind of dish that I have to remind myself is mostly-carb, not mostly-veggie, because I would easily fill ¾ of a picnic plate with it. I would never remove the salad part from the name, because a) it accompanies other things so well and b) it really does taste fresh. All those small-chopped veggies mean it feels like you’re eating a mouthful of salad, just the sweetest and saltiest mouthful ever. Not a mouthful of cornbread, which is what you’re actually doing. Audacious, bold salad, accompaniment to the stars. 

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Anyway, I’m eternally grateful to Linda, Daniel’s mom, for introducing this one to my repertoire. However it has made its way to you, through CT and Texas and back, I’m happy to proliferate it in Brooklyn. 

one year ago: spanish-ish baked eggs with spinach
two years ago: tapado (caribbean coconut fish stew)
three years ago: spaghetti squash lettuce wraps, asian style
four years ago: mustard greens with oyster sauce and garlic oil
five years ago: tofu banh mi sandwiches

Cornbread Salad

from Daniel’s mom Linda

1 9-inch pan of cornbread, cooled (from 2 boxes of Jiffy mix)
1 red bell pepper, chopped small
½ a red onion, chopped small
1-2 celery ribs, chopped small (optional, but I recommend!)
3-4 jalapenos, partially seeded, chopped small
1 cup mayo
1 big tomato, chopped small

Crumble cornbread into a very big bowl. Add bell pepper, onion, celery, and jalapenos. Stiry to combine. Add mayo until just moist — you may not need full cup, or may need a bit extra. Stir in tomatoes last, so as to minimize mush. Refrigerate and serve cold. I added some chopped parsley at the end just to make it look pretty, but ended up liking what it added! 

Leftovers great as is, or pan fried in a little olive oil in little “cakes” with a fried egg on top. 

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Buttery Gnocchi with Roasted Cauliflower – 14/67

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a night by myself (weekday version)

Come home from work, fight with Alexa to turn Brandi Carlile on
Leisurely wash kale, leaf by leaf
Spend a while perfectly julienning a red bell pepper
Hover by the stove while the water comes to a boil for gnocchi
No rushing, all peaceful, purposeful knife work
No measuring, just glugs and sprinkles and dashes
My kind of meditation.

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Watch an episode of chef’s table or something else food porn-y.
Ravish a bowl of salty buttery carbs AND a big old green salad.
Balance.

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Force Daniel to eat leftovers when he comes home at 10pm because I really don’t think this will reheat well the next day.
(He obliged, but we still had leftovers)
(They were fine, but coulda used some additional brightness on Day 2)

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~~~
Here’s the recipe for that bowl of salty buttery carbs. In a rare move, I made the cauliflower too salty (and couldn’t blame Daniel). Be aware that each part of this dish is salted, so don’t go too heavy handed on any one part. I’m really excited about this easy, filling, quick dinner. A good one to keep in your back pocket.

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some good kale salads from the archives: kale, sumac, and crispy rice salad, honey mustardy goat cheese kale salad, miso ginger kale salad, kale caesar salad, mustardy kale, potato, and green bean salad. Wow, I’ve posted a lot of kale salads. The version I made myself this particular evening had massaged leaves, julienned sugar snap peas, blistered red peppers, and scallions with a basic vinaigrette.

Buttery Gnocchi with Roasted Cauliflower

thanks to Aunt Ingrid for this one, who can always be depended on for a yummy recipe

Olive oil
Coarse salt
1 big head cauliflower, in medium florets
3 cloves garlic, minced
1 scant cup panko
1 pound gnocchi
1-2 tablespoons butter

Preheat oven to 425F.

Combine cauliflower, a couple glugs of olive oil, and some pinches of coarse salt. Place on a single layer on a tray (or two). Roast until brown, flipping occasionally. For me this took 45 minutes.

Meanwhile, heat up another tablespoon or so of olive oil in a big saucepan. Add garlic cloves on low heat. Cook until you can smell them, about 1 minute. Add panko and a sprinkle of salt and turn heat up to medium-high. Cook until panko is evenly browned and toasty, stirring frequently. Remove from pan.

When cauliflower has about 15 minutes left, start heating up a big pot of water. When it’s boiling, add a big pinch of salt and your gnocchi and cook according to package. (I cooked mine til they floated to the top of the pot, about 4 minutes.) Drain.

Melt butter in the saucepan you used for panko. Add gnocchi and cook til browned, stirring frequently. This will take a couple minutes tops.

Serve with gnocchi on the bottom of your bowl, followed by cauliflower, followed by a shower of garlicky panko crumbs. A green salad is a great accompaniment.

 

Sweet Potato Tahini Buddha Bowl – 9/67

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Daniel was supposed to make a chicken recipe a week while I was in Russia (so, 5 recipes total). He was going to blog them and it was going to be great. Well, this site still has 0 chicken recipes, so you can see how well that went. He did make one recipe but took no pictures of it, so here we remain. Sigh.

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I can’t blame him too much. Cooking requires time and love and follow-through, which I am only sometimes in the mood for. Tonight I was in the mood for it. My lovely friend Caroline gave me this recipe and said it seemed like something I would really like. Accurate, as I have made many versions of meals similar to this. I hope you’ll forgive me, Care, for adding extra things and making this far less simple than you intended. I had the time tonight. Recipes are for breaking, right? I veered from the recipe by pan roasting the chickpeas a bit and adding spices (I don’t like them straight out of the can), and adding brown rice, some crunchy veggies, and sesame seeds. To make it a “buddha bowl” I put everything in a giganto bowl that appeared in the mail while I was in Russia. (Did someone send us this? I think they got our registry mixed up with someone else’s but … now I have a great giant bowl and I love it.) It’s as full and rounded as Buddha’s belly.

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There’s another recipe on this site with very similar ingredients, just combined slightly differently (and kale would be great here too). I like this version more for a quick weeknight meal – you don’t have to wait as long for the sweet potatoes to cook, since they’re cut into small cubes. Also its called a Buddha bowl, so it’s automatically healthy 🙂

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Meals like this are the best after traveling for a while. This bowl was my post-Guatemala craving and mmm here’s my savory granola I invented after our Jordan trip. We did have a kitchen in Russia, so I wasn’t forced (ha) to eat 3 meals out a day, but it wasn’t so easy to cook. We couldn’t find some staples — tortillas, coconut milk, black pepper, chickpeas, most leafy vegetables, popcorn. The house we were in had one LOUSY glass cutting board, no can opener, and really abysmal knives. I managed roast cauliflower, a mushroom pasta, and many eggs, but that was about it. Feels good to make food exactly as I want it, then eat it.

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one year ago: anyone else currently reading The Power? I can’t decide if I like it or not…
two years ago: eggplant salad and goat cheese sandwiches
three years ago: herby sunchoke gorgonzola salad
four years ago: grilled pineapple and baked bean tacos

Sweet Potato Tahini Buddha Bowls

inspired by my friend Caroline

Roast sweet potatoes
1-2 tablespoons coconut oil, melted
2 cloves garlic, minced
2 big sweet potatoes, peeled and cut into small cubes
s&p

Combine everything on a roasting tray or two (keep veggies in a single layer!), and bake at 425 for 30ish minutes, mixing halfway through roasting.

Chickpeas
1 can chickpeas, drained and rinsed
Coconut oil
Salt, smoked paprika, cumin
s&p

Heat a medium saute pan and add a bit of coconut oil. Add chickpeas and spices and cook over highish heat for about 5 minutes, until chickpeas are charred and smell awesome. Stir frequently so they char all over.

Tahini dressing
1 clove garlic, minced
3ish tablespoons tahini (I just scraped out the rest of my jar, so this is a rough estimate)
Juice from ½ a juicy lemon
1 tablespoonish olive oil
Small dollop of honey (oops I guess this negates the veganness – can use maple syrup instead)
s&p
Warm water

Combine everything except warm water in a measuring cup, and mix with a fork. Add water a bit at a time until desired consistency is reached.

Cooked brown rice
Thin sliced shallot or red onion
Sliced cucumbers
Halved cherry tomatoes
Enoki mushroom – I added half a package to the sweet potatoes when they were halfway done roasting. They added a funky, almost noodle-y texture and great flavor. Yum!
Chopped parsley
Black (or white) sesame seeds

Combine in bowl as you wish. Post a picture to instagram. Eat!

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Sicilian-Style Baked Eggplant Roll-Ups – 7/67

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How to combat the 6 Weeks Til The Wedding nervous energy:

  • Wine. Wine helps.
  • Be nicer to Daniel. We’re both doing lots of things. I am better at some and he is better at others. Good to remind myself of that.
  • Now would be a really good time to find that “my personal fitness routine” that I hear other people talk about but … it’s just so cold outside. All I want to do is eat cheesy things and cuddle. My body is my body and my body likes cheese and this is what my cheese-loving body will look like at my wedding.
  • See and connect with married friends to see how to make this easier for myself, and see what ideas and decorations we can stealimean borrow.
  • Continue to see friends for dinner, meet my fiance for randomly fancy cocktails just because it’s Wednesday, go to salsa classes, cook healthy things, don’t eat a whole wheel of brie. You know, keep life going.

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What not to do:

  • Spend hours on Pinterest. Boo Pinterest.
  • Spend hours on Etsy. Boo Etsy.
  • Keep procrastinating booking a makeup person.
  • Plan a giant month-long work trip the week after the wedding. Whoops, can’t help that one.

I’m  going to keep reminding myself that however this day turns out, I will be surrounded by my favorite people in the world, in my favorite city in the world, and will probably get to dance a lot, eat a bit, and hug a whole lotta people.

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So, back to one of those tips I gave myself — cooking! Here’s what we made for dinner last night, straight outta my bridal binder cookbook. This was really delicious! Might simplify it next time, doing more a lasagna style bake than the roll-ups. A little fussy but still doable on a week night (plus, leftovers for days!). Here’s how I did it.

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one year ago: nothing of note but I made this chickpea curry this week for a quick pantry meal and it was soooo good 
two years ago: erm, nothing, how about a mango mezcal margarita? (this would be a great wedding cocktail!)
three years ago: roasted tomato and kasha bowl
four years ago: butternut-tahini mash

Sicilian-Style Baked Eggplant Roll-ups

thanks to my friend Rachel

¾ cup golden raisins
2 eggplants
Tablespoon or two olive oil
8 oz fresh mozzarella
½ cup pitted kalamata olives, roughly chopped
½ cup basil leaves, torn
24 oz jar prepared arrabbiata sauce (I used most of the jar)
3.5 oz jar prepared basil pesto (I used most of the jar, probably about ¼ cup)
1 tablespoon red wine vinegar
Fresh parsley
2-3 tablespoons toasted pine nuts

Soak golden raisins in warm water. Set aside for at least 15 minutes, then drain.

Slice eggplants the long way, so you have 8ish long slabs per eggplant. Brush with a bit of olive oil, sprinkle with salt, and grill on a flat pan until tender, about 2 minutes/side.

Preheat oven to 400F. Spoon about ⅓ cup arrabiata sauce into the bottom of a 9-inch square baking dish.

Set aside about two-thirds of your eggplant slices (the longer, most supple ones). Finely chop the remaining slices and put in a big bowl. Add to this bowl: a couple tablespoons chopped fresh mozzarella (about ⅓ of your mozz log), olives, basil leaves, most of the raisins, red wine vinegar, ½ cup arrabbiata sauce, some salt and pepper.

Lay eggplant slices out on your cutting board. Spread a dollop of basil pesto over each slice. Put a spoonful of filling on the larger end of each eggplant slice, then roll up. Place rolls in prepared dish, seam-side down.

Spoon more sauce over the rolls, then cover with slices of fresh mozzarella cheese. Sprinkle with remaining raisins and any remaining basil.

Bake for 25 minutes, or until bubbling and melty. Remove from oven and top with lots of fresh parsley and pine nuts.

I served it with pasta but it likely could stand on its own as a meal. Yum!

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heh, I seem to be an expert at taking up how ever much space is available. Thanks hairy-arm Daniel for this shot 😉

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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