Cheers

It has been 363 days since my last blog post, and I’ve decided, at this nearing-one-year mark, that I will continue this investment in sharing the recipes and random thoughts I deem internet-ready. There have been several reasons for my absence, all more or less justifiable and unjustifiable, like being too busy or having only rare recipes worth sharing. In evidence of my excuses, it is true that I’ve since searched for and bought a house, moved in a specifically wonderful roommate, endeavored into the endlessly demanding world of DIY projects, began growing a garden (which has just nearly failed but not entirely and not yet), spent every dollar I’ve made at Home Depot (approximately), did enjoy several small to medium-sized vacations, and cooked almost everyday… things that didn’t seem especially notable.

But when I first started this blog, its intention was to share all of those recipes that I made everyday. I preferred posting about recipes that utilized prevalent pantry items, or involved maybe only 2-3 “new” ingredients, or featured a skill that was actually much simpler than it sounded. After all, this was supposed to be about dinner for Brian, and he’s barely 21. So! With that all in mind, here I come, ready to share on a probably-inconsistent-but-hopefully-relevant basis some things I find delicious and easy and interesting and filling. I even have a taste-tester with whom I share at least 60% of my meals, so in consideration of his sign-off, I have twice the sample size to substantiate my confidence.

This recipe I’m sharing not because it’s astoundingly amazing or challenging (in fact, like most drink recipes, it’s more of a recommendation), but because it makes use of my first-grown vegetable from my garden, the jalapeno! I’m taking this hobby as a point of learning and interest rather than successful product yield, because I am as expected not overwhelmingly talented at gardening. These jalapenos and the (possible) 2 tomatoes I hope to harvest may very well be the only products of my once-was 12-vegetable planter bed. But I’ve researched garden tactics and read almost every pertinent page of the farmer’s almanac, so I’m already feeling excited for the fall growing season. I can’t wait until I’m the most expert elderly woman tending to the community garden following my 50+ years of eventual experience with raised planter beds.

Below is the simplest drink ever, that’s so surprisingly spicy it mandates very small frothy sips, followed by the coolly cleansing taste of fresh watermelon. On Monday, Brian’s 21st birthday, I’ll allow him to try (as he has never had alcohol ever. Of course).

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Watermelon Jalapeno Cooler

Makes 1 glass

1 cup watermelon, cubed, frozen

2 oz jalapeno vodka

  • 1 whole jalapeno, sliced
  • 1 cup vodka (I used Tito’s)

Add the watermelon and jalapeno vodka to a blender and blend until frothy and smooth. Drink and enjoy!

Pho’nomenal Soup

It’s been warm in North Carolina for several weeks, but recently the trees, flowers, and fauna have agreed to come alive and welcome Spring. The collective attitude of this area, the state, probably most of the country is lightened and optimistic, and everything seems fun and exciting. It’s almost hard to sit at home when you see the bright blue skies out of your window and know full well that the sun is warm and the breeze is light and soothing. I’m endlessly thankful that blending into life in Durham has been fluid and inspiring. It’s not without effort that I’ve made this community home, but the effort is easy to succumb when the opportunities are so prevalent. Durham shares features of Chicago that I loved, the primary being that it becomes so vibrant and positive in the warm weather. Everywhere it seems people are out, active, and socializing. Every restaurant and brewery offers the option to dine in the open air, and the myriad trails winding through this area are overflowing with people. It’s so fun to be happy and warm.

The above paragraph does not segue appropriately into the recipe at all. Rather, I’m blogging because I think I’ve exhausted my outdoor experiences for the weekend, and since the sun is setting, I find myself anxious for something new to do besides read quietly or numb to TV. So I’ll use this blog post as a way to believe I’m talking to someone since my dogs insist on napping and not engaging with me at all.

I want to call this recipe pho, because it is, I presume. However, I hesitate to comment on a culinary genre so profoundly outside of my personal experience and, in doing so, cheapen the years of creativity and influence that eventually inspired what is now appreciated as pho. It seems that in becoming a trendy- or at least well-known- food, there are of course a variety of manipulations that may stray egregiously from the original source. But I’ll attempt to throw my recipe into the forum, not to promise authenticity, but to encourage expansion of this beautiful and flavorful dish into even the most benign kitchens. This is truly one of the most straightforward meals I’ve made, with such outrageously delicious results. The ratio of effort to pay-off is trending towards infinity. So I call this soup, with a heavily obvious pun- pho’nomenal-  because it is phenomenal and it, for lack of a better descriptor, is pho!

Vegetarian Pho

Serves 2

(Inspired by this recipe)

Broth

  • 1 onion, cut in half
  • 1 large knob of ginger, cut in half
  • 2 stalks lemongrass
  • 3 cardamom pods
  • 1 tbsp whole coriander
  • 1 tbsp fennel seeds
  • 1 tbsp peppercorns
  • 1 tsp whole cloves
  • 1 cinnamon stick
  • 2 tsp salt

Mix-ins

  • 1/2 block tofu, diced into 0.5 inch cubes
  • 1 tbsp. canola, sunflower, safflower, or other high-heat oil
  • 2 bunches bok choy
  • 1 jalapeno, sliced
  • 3-5 oz enoki (or other interesting) mushrooms
  • 3 oz rice noodles, prepared according to package directions

Sriracha and soy sauce to serve

To prepare the broth, halve the onion and ginger and place in the broiler. Broil until a dark golden color but not quite burnt. Flip and broil the opposite side. Watch carefully- this takes 2-3 minutes per side.

In a large stock pot, add the broiled onion and ginger, lemongrass, and whole spices. (Buyer’s note: I purchased all of these spices from the bulk bin at whole foods for approximately 25 cents… some were so light they were free! So don’t be discouraged by a long list of potentially expenses cabinet-dwellers… just buy what you need!). Add 6 cups of water to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 90 minutes. I actually prepared the broth entirely ahead of time, cooled it, and stored prior to reheating when I was ready with the mix-ins the following night. But, alternately, prepare mix-ins while the broth is simmering. Once an appropriate amount of time has elapsed, strain the broth. It should be a deep, rich brown color. If needed, add a bit more salt.

Prepare the tofu by cubing, tossing with oil, and placing in the broiler for 5 minutes. Toss and continue to broil for 5-7 minutes longer, until lightly browned and crisped on the edges. While the tofu is cooking, prepare the rice noodles. Most packages ask for them to be added to boiling water then sit, covered, for about 10 minutes. Add the bok choy, mushrooms, and sliced jalapenos to the bowls. Once the tofu is done, add that as well. Top with the rice noodles.

To serve this in a pretty way, present the bowls with mix-ins then pour the steaming broth over the top. (My photos look a little low on broth, and that’s because I split it into 3 servings so I could get more food out of it [still living cheap], but this would be more substantial/ characteristic of massive pho bowls just split into 2 servings). Top with as much sriracha as you dare, as well as a splash of soy sauce. Serve with large spoon and chopsticks!

Hello, and Risotto Primavera

I seem to have entirely neglected, if not per perception left entirely, this website. And, truly, the perception was my own, as I had decided, in moderate intention, to stop posting and let my recipes slowly fade into the infinity of the Cloud. But as everyone in my life knows, I finally moved from Chicago to North Carolina. Durham, more specifically. And in leaving, I was interested again in keeping this up, bolstered as well by the encouragement of several friends. So the blog will be resurrected from its really-dusty-kitchen, dishes-haven’t-been-done-in-weeks level disregard. And it seems I’ll need to change my subtitle.

I was told from some people that possibly this should no longer be titled “Dinner for Brian,” as the motivation for the title originally- that I was posting recipes in Chicago for my brother to try at home- is now less substantiated. If I want, I can go see Brian on any weeknight, make him dinner (or go out together), and receive immediate feedback. The internet no longer is a necessary medium. But, if I’m being honest, I mostly like the idea of cooking for a tangible (if now much more available) person. Yes, I usually eat alone. And yes, these recipes are often to serve my palate more than my lovely ginger brother’s. But I do take credit for expanding significantly his culinary horizons, and it’s still with his review in mind that I write. (Not to diminish the influences of my other brothers, who are easily as important and definitely more interesting than I am).

The real reason I’m posting tonight, as opposed to a lazy Sunday (my usual date), is because romanesco broccoli was on sale at Whole Foods today, and it looks so super cool, and I wanted to use it. And then, in doing so, I was thinking that everyone I know needs to cook with romanesco broccoli- mostly for the fun shape- and I must provide a recipe. Also, this is really, very delicious, and it is also incredibly easy to put together. I had never made risotto with actual arborio rice before, always favoring risotto from barley (also, where would I find arborio rice?). But in an attempt to have really quite pretty jars full of grains to hide in my cabinets (in the ideal of someday having this beautiful kitchen with open and exposed shelving), I bought a bunch of grains from my neighborhood co-op, and at that time I found arborio rice sneaking among the quinoa. I determined it must be tried.

Well, this has been a lengthy composition… Here’s the recipe.

Risotto Primavera

Serves 2

2 cups chicken or vegetable stock

1/2 cup arborio rice

1/2 tbsp. butter

1/2 white onion, diced finely

2 carrots, sliced thinly

1 head romanesco broccoli, chopped into small florets

1/3 cup frozen peas

1/3 cup frozen corn

1/4 cup shredded or grated Parmesan

Salt & pepper

Basil, sliced, to serve

Heat the stock in a small quart pan until just boiling. Lower to low heat and keep warm.

In a larger pot, melt the butter over medium heat. Add the onions and carrots and sauté until softened, about 5 minutes. Add the arborio rice and mix. Add the broccoli. Season lightly. Add 2-3 ladle-fulls of stock to the pan (it will simmer and deglaze slightly). Stir and stir until the rice has absorbed most of the stock. (It’s not ridiculous, you can take breaks from stirring; just don’t leave it for a long period of time). Add another ladle or two of stock. Stir. Repeat this process until the rice is soft and cooked through, about 15-20 minutes. You may not use all of your stock. Once the rice is cooked and most of the stock is absorbed, add the peas, corn, and Parmesan. Stir to combine well. Taste and season again.

Serve and top with fresh basil. Admire the pretty broccoli. And eat!

Thai Dumpling Kale Salad

It may be a week until Christmas, but I’m already kind of done with the cookies. Maybe it’s because everyone’s Christmas parties start back into the beginning of December, or maybe it’s because I joined some friends in a cookie-baking-bonanza that resulted in a whole tin of cookies to myself. I kind of don’t want at all mashed potatoes or stuffing or ham or holiday comfort food. I’ve been jamming on avocados and goat cheese, and I got into my mind that I could really go for an Asian salad. You know the kind, the Americanized version with ginger and wontons.

Well, of course, I didn’t have the ingredients for the giant salad of my imagination (which mirrored that of California Pizza Kitchen fairly precisely), but I did recognize I had a bunch of kale, a threatening-to-die carrot, and maybe some impromptu dressing ingredients. Out of a basic pantry and sad representation of a refrigerator… I created the best dinner I have had in months.

No, really. Admittedly, I freaking love the dumplings from Trader Joe’s. I used to buy the pork gyoza all the time, but somehow hadn’t in awhile… maybe it was a grad school thing. But I don’t eat pork or pigs anymore, and the frozen isle caught my eye (I’ve been excessively lazy recently). I saw Thai gyoza and thought I’d give it a try. The dumplings, while absolutely important, sit atop a salad so flavorful and balanced, that the whole (giant) bowl just satisfies every salty, tangy, savory craving you didn’t even know you had. I was not at all a believer in kale salads; I usually sauté my kale or put it in soups (read: why I had kale in the first place… soup season). But by massaging in the dressing, the kale becomes perfectly crunchy with just the right bite to offset the soft, fluffy little dumplings. I must say, the fresh ginger makes it. Which I totally would not have had if Thanksgiving had not been so recent, but please buy some if you’re making this salad tomorrow (as you should).

And, so long as you have this, or just a normal bottle of Sriracha, you are totally ready to go.

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Thai Dumpling Kale Salad

Serves 1 hungry person (per usual); easily multiplied

Thai Peanut Dressing

½ tbsp. canola (or other mild-flavored) oil

½ tbsp. tamari or soy sauce

1 tsp. natural peanut butter (peanuts and salt)

1 tsp brown sugar

½ tsp. sriracha

2 inch ginger knob, peeled and grated finely, juice included, stringy remnants discarded

Dash crushed red pepper flake

Salad and Dumplings

2 cups organic curly kale, chopped finely

1 golden carrot, peeled and minced/ chopped finely

½ tbsp. canola oil

5 Thai vegetable (or shrimp) gyoza/ dumplings (from Trader Joe’s)

2 tbsp. roasted and salted peanuts

Sriracha to serve

In a large serving bowl, whisk together the dressing ingredients. Add the kale and toss, with your hands, massaging the dressing into the kale leaves. Set aside while you prepare the remaining ingredients (time is your friend).

Use a food processor to finely chop the carrot (or your own determination and knife) and add to the greens. Toss.

In a small, non-stick sauté pan, prepare the gyoza according to package directions, which I’ll include here. Heat the oil over medium high heat and add the gyoza to the pan. Cook for 3-4 minutes until the bottom is browning. Add ¼ cup of water to the pan and quickly cover with a lid. Steam for 4-5 minutes until the gyoza are softened and cooked through.

Sprinkle the peanuts over the top of the salad and place the gyoza on top. Drizzle Sriracha over everything.

Absolutely dig in.

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Real question: should this blog be titled “Sriracha to serve”? Seems that’s at the end of every recipe. Also, I hate how dinner time in the winter means it’s pitch black outside. Try taking a good photo in your dark, poorly lit living room… sigh. At least dinner is good.

Pumpkin Barley Risotto

Pumpkin. Not spice. I’m going the savory route with pumpkin this time, because, as you all should know, pumpkin is delicious without cinnamon as well. Just as other squashes seem to work with both salt and sugar, pumpkin really blends well with earthy spices like thyme and rosemary. I’ve made barley risotto before (it’s my favorite way to make risotto), but I felt inspired to add a new twist. This inspiration is likely derived from having bought all of the pumpkin things from Trader Joe’s, including cans of pumpkin puree. (Another side note: if you haven’t bought their mini ginger snap pumpkin ice cream sandwiches, just… please. Do it). This risotto skips a bit on the traditional ingredients, side-stepping a lot of the Parmesan and butter. In fact, it quite easily could be made vegan if you felt so inclined. Rather than compromising creaminess, however, the pumpkin amps up the rich and smooth and luxurious factor of this risotto so much the additional dairy is really not necessary. I actually made it once with Parmesan and once without, and I didn’t notice any difference at all. But, of course… I do still recommend topping with an inordinate amount of goat cheese.

Goat cheese on everything.

That should be my new blog name.

I actually made this risotto twice within a week, which is basically unheard of for me because 1) every recipe gives me leftovers, so I usually move on following the fourth plate and 2) I have to contend with the dying-by-the-day vegetables in my refrigerator, rarely allowing me to repeat a meal (living alone has its challenges). But! My friend and I were having our sort-of-weekly TV night, and I promised this risotto as we’re both pumpkin and goat-cheese obsessed. It did not disappoint. With a nice side of steamed or roasted vegetables, this is a perfectly impressive yet straightforward dinner for you, your guest, or your lunchbox.

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Pumpkin Barley Risotto

Serves 2-3

1 tbsp. unsalted butter (I love Kerrygold) or olive oil

1 yellow onion, diced

1 carrot, peeled and diced

1 tsp. minced garlic

1/2 cup pearl barley

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. nutmeg

1/8 tsp. cayenne pepper

Salt & pepper

2 tbsp. balsamic vinegar

2 – 2  1/2 cups vegetable or chicken stock, warmed

1/2 cup pumpkin puree

2 tbsp. – 1/4 cup grated Parmesan cheese- optional

2-3 oz. goat cheese (chevre)

In a small pot, warm the stock to just below boiling. Keep warm over low heat.

In a medium pot, melt the butter over medium heat. Add the vegetables and sauté until softened, about 8-10 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds to 1 minute. Add the barley and stir to toast for about 2-3 minutes. Add the spices, salt, and pepper, and mix. Deglaze the pot with the balsamic vinegar and stir vigorously. Lower the heat to medium low.

Add about 1/2 cup of stock to the barley. Stir the barley regularly. Once the barley has absorbed most of the liquid, add another 1/4 – 1/2 cup of stock. Continue to add stock, stir, and add stock until the barley is fully cooked, usually in about 25-30 minutes. You may not need all of the stock recommended; you may need a bit more (have more at the ready). It depends on the barley, cooking temperature, and risotto gods.

Once the barley is softened and cooked through (it retains a chewy texture but should not have any bite), add the pumpkin puree and Parmesan cheese (if adding). Stir to mix thoroughly and taste. Re-season as needed with salt and pepper.

Add the pumpkin risotto to bowls and top with 1-2 tbsp. of freshly crumbled goat cheese and a sprinkle of oregano. Devour.

 

 

 

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Life as a single-person household.

 

*You’ll notice these pictures seem to lack onions and carrots. That’s because the second time is when I added those vegetables, and I really enjoyed the variety in texture. I’d advise adding them, but it’s up to you.

 

312 Chili

312. Like, the area code. No, actually, like the delicious wheat ale from Chicago’s local Goose Island Brewery. That’s right: beer is in this chili. This isn’t anything earth shattering; people have been putting beer in chili for awhile now. In fact, there’s probably not much that hasn’t been in chili, you know? Like, maybe wine? But it’s probably been done. Anyways, beer in chili is new for me. And I must say, I probably won’t go back. It adds this sort of subtle hoppy hint at the end of each bite that rounds out the spicy, vegetable-heavy flavor. It’s kind of like sipping a beer with your chili, but not nearly as strong, and without the intoxicating side effects. (The alcohol is mostly cooked off).

I love that chili is a total grab-bag. I had a sweet potato to use, so in the chili it went. I wanted lots of vegetables to bulk it up, so I chopped up several cups and sautéed away. Heaping spoonful of minced garlic? Of course. Spicy diced tomatoes, any variety of bean you favor… all of it goes in. The best part is that all of it goes in the crock pot. Which anyone will tell you is the answer to your dinner prayers. It magically both requires less work and imparts more flavor. And now that I boldly italicized crock pot, I can’t stop thinking that it’s a very, borderline inappropriate sounding word. It’s probably an insult if used correctly. Anyways, what I’m offering up today (after much delay and anticipation, I’m sure), is beer. in your chili. in your crock pot. waiting for you for dinner when you come home. I know; what a comeback.

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312 Chili

Serves 6

1 tbsp. olive oil

1 yellow onion, diced

1 green bell pepper, diced

1 carrot, diced

Several cloves of garlic, minced (or used the pre-minced garlic, which has revolutionized my life)

1/4 lb. grass-fed ground beef (amp it up or ignore it all-together, I just had some in my freezer)

2 tbsp. smoked paprika

2 tsp. cumin

1 1/4 tsp. oregano

1 1/4 tsp. garlic powder

2 tsp. cayenne*

1 6 oz. can of tomato paste

1/2 bottle of 312 (or other beer that you like, I guess)

1-2 medium sweet potatoes, diced

1 15 oz. can kidney beans

1 15 oz. can black beans

2 15 oz. cans diced tomatoes (I did one fire roasted with green chiles, one plain)

1 15 oz. can tomato sauce

In a large sauté pan*, heat the olive oil over medium high heat. Add the onions, peppers, and carrots and sauté until translucent and softened, about 5-10 minutes. Add the garlic and stir, cooking until fragrant, about 1 minute longer. Add the ground beef if using and cook until browned. Mix together the spices in a small bowl and add to the vegetable mixture. Stir to coat evenly. Add the can of tomato paste and mix thoroughly, cooking for about 3 minutes or so until well combined. Deglaze the pan with half a bottle of 312 (or other beer, fine. and drink the rest). Allow the beer to boil and reduce for about 5 minutes.

In a large crock pot, add the diced sweet potato, both cans of beans, the cans of diced tomatoes, and the tomato sauce. To this mixture, add the sautéed vegetables. Stir thoroughly. Cook the chili on low for 6-8 hours.

My favorite toppings include diced avocado, cheese, a dollop of plain Greek yogurt (or sour cream), and, of course, crackers. Nothing like saltines in chili, for some reason.

Delicious, easy, warm food for an entire week (or I guess for a large-ish family). So glad it’s time for chili again.

*You’ll notice I didn’t include chili powder. Well, I didn’t have any (and also couldn’t find any at Trader Joe’s where I was shopping… who stops at 2 stores?). But! I found this handy guide for how to make your own. And I found the chili, in result, to be even more flavorful this way. Maybe it’s the smoked paprika?

*Eh hem. I’m sure there are raised eyebrows at my offered crock pot recipe that involves using a sauté pan. But hear me out. Sautéed vegetables are 100 times better in this recipe, and the browning earned from the cooked tomato paste and deglazing with beer is well, well worth the marginal effort. I mean it’s seriously 15 minutes at the stove for a tremendous result. You have 15 minutes. The crock pot does the rest.

Spicy Zucchini Pasta Arrabbiata with a Ton of Goat Cheese

I’m here to hyperbolize today. For one, zucchini is not pasta. For two, this is not a homemade arrabbiata sauce. For three, this isn’t a literal ton of goat cheese- more like 1.5 ounces. Whatever. It’s not hyperbole to say that the American summer drowns the population in zucchini. And when zucchini are 89 cents at the grocery store, or you have a sweet, farm-fresh zucchini hook-up, you start getting creative with recipes. Zucchini pasta is actually definitely not new for the Internet. I’ve seen a few recipes here and there, and I always imagined a mushy-textured bland delivery vessel for watery sauce. I just wasn’t that interested, I guess. But I have a bunch of zucchini, and I saw this recipe for a shaved summer squash salad. “That looks good,” I thought. And then I thought about blanching the zucchini, because do I even like it raw? And then things snowballed. I was adding Sriracha to my bowl and cooling off with a ton of goat cheese and freaking out about how I was going to blog about this dinner thisveryminute. And, check it out, I totally am. That’s right, I finished this meal 30 minutes ago, and I’m so pleased with it I have to write about it right now.

This dinner takes approximately 5 minutes to make, sets you back pretty much negative calories (cheese doesn’t count on top of vegetables), boasts nutrition stats like a Flintstone vitamin, and, yes, is incredibly delicious. It probably should be served with something substantial- some protein or something- just because alone it really is a bowl of vegetables. I’m not sure of the staying power, is what I’m saying. Anyways, when it’s too hot to cook in your apartment, and you’re overloaded with zucchini, and you just want a nice dinner that’s healthy and is something new, try this. Or, even, disregard all of that. Just try it.

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Spicy Zucchini Pasta Arrabbiata with a Ton of Goat Cheese

Serves 1 

1 zucchini, sliced thinly with a vegetable peeler

1/2 cup of green beans, rinsed and trimmed

1/4 cup Trader Joe’s Red Pepper Spread with Eggplant and Garlic

2 tsp. Sriracha

1/2 tsp. smoked paprika

1/4 tsp. salt

1/8 tsp. freshly cracked black pepper

1/8 tsp. cayenne pepper

Dash red chili flake

1 – 1.5 ounces goat cheese, crumbled

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Heat a pot of salted water to boiling.

In a bowl (I used my serving bowl), mix the red pepper and eggplant spread (Trader Joe’s has an awesome one) with the Sriracha and spices. Set aside.

Slice your zucchini into threads with a vegetable peeler (it doesn’t take that long- I promise. Alternatively, you could use a spiralizer if you have one. That’s cool). Rinse, trim, and chop your green beans into acceptable-sized pieces. Add the green beans to the boiling water. 2 minutes later, add the zucchini. Blanch for 3 minutes. Drain the green beans and zucchini through a strainer.

Add the zucchini pasta and green beans to the sauce. Stir to coat. Crumble a ton of goat cheese all over the top. Enjoy!

Summer Frittata

Well, it happened. I moved. I moved and I threw wedding parties and I rode my (used-but-new, totally awesome) bike and I tried to go to bed on time (and failed). I moved, and I’m tired. I’m anticipating some sort of settling in moment that hasn’t quite happened yet, and I’m still peering out windows wondering when my roommate will come home (how strange to live alone again). I get home from work and the night is entirely my own, and my mind races with the lack of evening structure. Where are my friends, steps or blocks away, texting or calling or just being known in the skyline in the distance? Where is my dog, bothering me and napping on my couch? What is demanded of me here, in this completely new city, not at all far from where I once lived, but entirely unknown just the same? Where is the bike path, the best place to run, the most convenient grocery store? I come home, and I enjoy the HBO and Internet access I made sure to install promptly, and then I forget that I can do whatever I want. I guess I do, in that I stay still, and try to create calm. But then I don’t, in that I lost the bursting-but-fleeting productivity that inspired me to unpack my apartment and now just sit among the final boxes on a mattress on the floor. I feel decidedly unsettled, I’d counter.

So in attempt to control my time, I post again. A recipe I ate ages ago, back in my old kitchen. I suppose soon enough a recipe will come here from the new one (I actually already have one to be shared), but, for now: the remaining moments of my Chicago (genuinely Chicago) summer. I made this frittata for an easy night of cooking, and also as a means to eat more vegetables. I eat breakfast incredibly early, at a time at which most people don’t have an appetite. But it’s now or never, and sweets become heavy and unappetizing when eaten day after day (breakfast sweets, that is). So I intended to create a savory recipe I could reheat and eat quickly, which, when lacking the flour to create a quiche crust, becomes a frittata. (Strange side: my new apartment lacks a microwave, and I’ve missed it thrice already). This frittata wrangles up the varying summer produce with a delicious eggy binder, and it tastes fresh and savory and warm all at once. I included a recent Trader Joe’s find: mediterranean feta. It’s feta cheese, but better, including a few herbs and spices that complement well the flavors of this recipe. Obviously, a plain feta or even goat cheese would pair well here also, but if you find this ingredient, it’s worth including.

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Summer Frittata

Serves 4

1 tbsp. extra virgin olive oil

1 bunch broccoli, cut into small florets

1/2 zucchini, sliced into quarter rounds

9 large (farm-fresh!?) eggs

1/4 cup milk, anything but skim (cream if you’re fancy)

1/3 cup mediterranean feta cheese, crumbled

Preheat the oven to 350 degrees Fahrenheit.

In a sauté pan, heat the olive oil over medium heat. Add the broccoli florets and zucchini, and sauté the vegetables until lightly browning, about 5-8 minutes. Once browned, distribute evenly through the bottom of the pan.

Whisk together the eggs and milk. Pour the egg mixture over the vegetables and stir lightly to evenly distribute everything.  Sprinkle the feta cheese evenly over the egg liquid. Cook the eggs in the pan, still over medium to medium-low heat, until the bottom is just setting and the edges just begin to appear firm. This time can vary, but should take about 5-10 minutes.

Place the pan into the oven and cook until the frittata is completely cooked through, which can be recognized by gently shaking the pan and noting no movement of the eggs, about 12-15 minutes.

Remove the pan from the oven, cool slightly, and enjoy.

This can easily serve a crowd, or can alternatively offer leftovers for a week. Whichever you please. Maybe you’re busy.

 

I’m Sorry; I Made You Tostadas

Oh, blog. I’m trying. I promise. It’s not you; it really is me. The thing is, it’s getting awfully close to the time when I have to asterisk “From a Chicago Kitchen” to “From a Chicago* Kitchen… *actually Evanston.” The blog change is the least of my worries in this regard. I am excited to be in a new place, with my own (probably thrifted) things, and I definitely am excited for more grass. But nonetheless, moving, the literal act of moving, is the worst. The worst thing ever. Maybe worse than car accidents and flat tires and speeding tickets in snowstorms. Maybe. Moving has a chance in the battle against February. So, naturally, I’m very busy not packing and planning wedding activities and trying to enjoy the outdoors and (potentially) trying to train for a triathlon. I keep regretfully eating a sad dinner and consequently not blogging about it. I do have a small collection of things I’ve eaten and enjoyed, and they’re all queued up to be mentioned. I’m just doing a pretty shoddy job of mentioning them. So, again, to apologize, I’m sharing this recipe for tostadas.

Taco Bell gets a bad rap for pretty much serving the same thing via different mediums and in different combinations, but here I am telling you about mexican food and pretending these are at all distinct from tacos. But, guys; they are. Tostadas are crunchy and incredibly messy and fresh and hot all at the same time. It’s like if nachos and tacos had this really delicious baby, and then told you it was totally fine if you ate their baby and enjoyed it. (I’m sorry also that I’m tired and probably absurd). As a bonus, it takes approximately 10 minutes to make these, and about 2 minutes to prepare leftovers. The biggest advice I can give to make tostadas maximum delicious is: go fresh. Fresh corn tortillas, fresh tomatoes, crisp lettuce. These things matter. These things make your tostadas way better than Taco Bell, and more definitely worth the huge mess it makes to eat them. The kind of down your chin, all over your plate, who cares I’ll use my hands mess that we love. I think I’ve talked this up enough. Just try it.

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Vegetarian Tostadas

Serves 3 (6 tostadas)

6 corn tortillas

1 tbsp. olive oil, divided

1 can refried beans, vegetarian (I bought mine from trader joe’s)

1 small yellow onion, diced

1 bell pepper, diced

1/8 tsp. cayenne pepper

1/4 tsp. smoked paprika

1/4 tsp. salt

1/8 tsp. freshly cracked black pepper

Juice of 1 lime

1/4- 1/2 cup shredded cheddar or monterey jack cheese

1/4 cup salsa (freshly made or store-bought)

1 pint grape tomatoes, halved

1 cup lettuce, shredded

Preheat the oven to 425 degrees Fahrenheit.

To prepare the refried beans, heat 2 tsp. of olive oil over medium heat. Sauté the yellow onion and bell pepper in the olive oil. Once translucent (about 5 minutes), add salt, pepper, and spices to the vegetables and sauté for 30 seconds. Add the refried beans and lime juice and mix to incorporate. Continue to cook until the beans are heated through, about 2-5 minutes longer. Remove from heat and set aside.

Using about 1 tsp. of olive oil, lightly coat each side of the corn tortillas and sprinkle with salt and pepper. Once the oven has heated, cook the tortillas until just browning (watch carefully), about 3-5 minutes, then flip. Cook the remaining side until the tortilla is crisp, about another 3-5 minutes.

To prepare the tostada, top the corn tortillas with the refried beans and add shredded cheese, salsa, halved tomatoes, and lettuce. Eat and enjoy immensely.

If I had a margarita for you right now, I bet all would be forgiven. I can only hope these tostadas suffice.

Grilling Out

It’s been weeks since I’ve posted here, but for good reason. I’ve been literally making dinner for Brian! Having Brian and other family as visitors for the past 2 weeks (well, this past week I was just catching back up) was great. Chicago for the most part agreed to a seasonable weather forecast, and we celebrated with a good mix of tourist attractions and neighborhood gelato visits. Brian ate up almost every morsel of delivered food, be it from my kitchen, the delivery guy, or the restaurants at which we dined. And I loved every minute of it.

On the first weekend, when my apartment was bursting at the seams with guests (in a great way), we grilled out by my pool. It was unfortunately one of the coolest, windiest evenings of the week, but the hearty food and beer made up for it. Brian obliged by drinking sparkling water. I’m definitely a novice griller, and certainly not one to give a mountain of advice. However, some simple preparations for the vegetables and chicken really turned out well. The pictures from this night are horrible, but let the grainy shots demonstrate the darkness and reality of the evening. I’ll save the nice photos for when I’m not trying to listen intently to Brian explaining music theory at 9pm. There are more important things.

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Grilled Vegetables

1 eggplant, sliced into 1/2 in. discs

4 portobello mushroom caps

2 zucchini, sliced longitudinally

4 bell peppers, sliced into quarters

4 tbsp. olive oil

Salt & pepper, to taste

First, slice the eggplant. Salt lightly and allow to rest in a colander or strainer for 20 minutes. Rinse and dry. Prepare the vegetables by slicing and coating with olive oil, salt, and pepper. Grill for about 20 minutes over direct heat, or until vegetables are softened and grill marks are dark and delicious.

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Grilled and BBQ Chicken

2 lbs. chicken thighs

3/4-1 cup BBQ sauce

2 tbsp. olive oil

Salt & pepper, to taste

Marinate 1 lb. chicken thighs in BBQ sauce for at least 2 hours. Coat the remaining 1 lb. of chicken thighs in olive oil, salt, and pepper. Grill over direct heat for about 30 minutes, basting the BBQ chicken with additional BBQ sauce while grilling. Move to indirect heat if edges are darkening faster than the interior has cooked.

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Mojito Fruit Salad

1 small watermelon, cubed

2 pints raspberries

1 quart strawberries, halved

1 lime, juiced

1 tbsp. honey

1/4 cup fresh mint, chopped

Whisk together the lime juice and honey. Add the chopped fruit and toss. Sprinkle mint and toss together. Serve cold.

 

Together, with some beer and potato chips, this made for one good grill out session. Totally fueled us after a day of touring the classic Chicago sights…

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Concert in Millenium Park

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Bean photo-ops with the bro