Adventure Begins in the Kitchen
For a food blogger, the most notable bummer of cooking a crappy meal is…
Instantaneous writer’s block.
There is, however, a notable bright side…
Pretty pictures!
And since tonight I have both writer’s block and pretty pictures, I’ll let the pictures speak for themselves.
Thankfully, the wine and couscous were buy 1 get 1 free at Greenwise, so when I look in my pantry tomorrow it’ll be like tonight neeeever even happened! :-)
Kale and I have been pals for quite some time. Check out FoodFash circa January 2010 for some impressive kale stats and some not so impressive photos!
Tonight was my first kale in the kitchen sans recipe experience.
I’m pleased to report this recipe kicks some serious tail!
FoodFash’s Spicy Kale Pasta
1 Serving of Brown Rice Pasta
2 Tablespoons Olive Oil
3 Cloves Garlic, Crushed
Juice of 1/2 to 1 Whole Lemon
1/2-3/4 Teaspoons Red Pepper Flakes
1 Huge Handful Kale Leaves, Chopped
Salt & Pepper to Taste
Warm olive oil over medium heat and add garlic. When the garlic is brown, add lemon juice, red pepper flakes, and kale. I used a whole lemon and 3/4 teaspoon of red pepper flakes, but if you’re sensitive to either tartness or spice, reduce these quantities a bit.
When the kale is wilted and a tad crispy, add the brown rice pasta.
Stir until pasta is coated and serve.
Seeing that I have approximately two pounds of leftover kale that I refuse to let go to waste, I’m super stoked to make this recipe again. I’m also wondering if halving the oil and ditching the pasta will make a tasty cold Kale salad…
Have a favorite kale recipe? Do share!
The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal. For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.
Similar story with roasted tomatoes. Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own. Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.
I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived. Adrenaline pumping, stomach growling, clock racing.
I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper. Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar. There was no time for slow roasting… I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.
Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.
I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach. The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!
Even though the veggies had no choice – I was so so late – they were ready. Phew! I slapped the sides together and basked in glory. Did I really just make the sandwich of my dreams at a record pace?
Yes, yes I did.
I prefer using little spoons and being the little spoon, almost always.
The only exception I can think of? Chili, cause big spoons and chili are pals.
I figured I’d get one last chili sesh in before temps refuse to dip below 95.
Finding a dairy-free faux meat crumble was a struggle, so much of a struggle that I gave up. The recipe in my head quickly shifted to portobello mushroom chili.
FoodFash’s Portobello Chili
2 tablespoons olive oil
1 yellow onion, chopped
1 green pepper, chopped
3 cloves garlic, crushed
2 portobello mushroom caps, chopped
2 cans spicy chili beans
1 can black beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1 can tomato paste
½ can of water
1-2 tablespoons chili powder
1 teaspoon cayenne pepper
1 ½ teaspoons salt
2 teaspoons dried oregano
Heat olive oil over medium heat and add the onion, green pepper, and garlic. When the onions are translucent, add the portobellos. Add the remaining ingredients when the mushrooms look wilty (technical term) and simmer over low heat for 30 minutes.
Thirty simmering minutes give you plenty of time to make some corn bread. I ate a dry piece with my chili, slathered another piece with Earth Balance/agave nectar, and called it a night.
I’ll probably continue to add mushrooms to my chili because they add a slightly meaty bulk. However, the lack of meaty texture left me wanting. I’ll be heading to Whole Foods tomorrow in search of some dairy-free density to add to my leftovers!