I’m on an enchilada kick lately and today I’d like to introduce to you my latest obsession: enfrijoladas. It’s like a bean and enchilada sauce got married and no I didn’t make it up, it’s actually a thing. It’s basically enchilada sauce but with mixed black beans it it and cheese because CHEESE! It feels glorious and filling (duh) and super cheesy but surprisingly not like a gut-buster. That’s probably because there’s no meat in these—they’re veggie all the way.
This weekend is this football game everyone loves called The Super Bowl. Have you heard of it? I don’t know who is playing BUT I will by Friday and when I do, I’ll proceed to do lots of research so I can root for someone. It’s funny, I don’t really watch or pay attention to sports but I love all of the ESPN’s 30 for 30s and have watched the majority of them. Perhaps because they’re story-driven and they highlight some of the most beautiful stories.
It was part of Joy’s Sunday round-up (I love her Sunday reads). Oh man is was depressing. This article is all about dating and being dissatisfied and feeling like there are so many options out there so why would we settle when something better might be around the corner?!
I really think this is why it can be so hard to date in big cities. A lot of people are always in search for the next best thing. That search, that need for constant stimuli, the need for something even better than what you have makes people’s attention span thisbig. Good gracious, how terrible.
I’m convinced that the fastest way to lead a miserable life is to go around constantly wishing you have more. To compare your happiness to another’s and thinking it doesn’t measure up. I know this all too well. It’s a gnawing feeling. It’s the rat race and I’ve recently realized it doesn’t just pertain to our work lives. It can seep into parts of our personal life, too.
For all my single friends, I FEEL YOU I LOVE YOU STAY STRONG! To people who are in good relationships questioning, Are they good enough?! They probably are. Let’s talk about salad. (Don’t worry, I’ll have a cheese dish soon.)
Lately I’ve been in search of warmth of all kinds. I’ll call my mom and listen to her ramble on about her day because I like the sound of her voice regardless of what she’s actually saying.
I’m currently obsessed with Amelia’s warm chubby paws. She has soft hair growing in between the pads of them hat sometimes the groomer trims down, but I sort of like when he forgets and it grows super long. The warmest of places is the corner of Josh’s shoulder where I retreat after a particularly terrible day. No place feels warmer.
And the thing I want to eat when it’s cold and damp and sucky is this bowl of green pozole. It comes from Ashley Rodriguez’s new book, Date Night In, which is a super pretty book all about my favorite day of the week: DATE NITE.
Cooking fish in a papillote will forever remind me of going to Benihana as a kid. The chef (after he caught a shrimp tail in his hat) would always make my mother her favorite: a piece of salmon steamed to perfection in a piece of folded parchment. It was the first time I saw this technique, and I imagine it was my mom’s first time, too, because after that she always cooked her fish this way. “It’s healthy and easy and no clean-up!” she would always say. My mom, like all moms and lazy adults with no children, hates doing dishes so this technique is great to ease this sentiment.
Today I teamed up with Samsung, who recently put together these beautifully shot videos with some amazing chefs (Christopher Kostow? Whoa, hello!) on some of my favorite techniques. I personally love cooking technique and since I didn’t go to culinary school but have somehow found myself cooking for a living, I often times need videos likes these for reference. They help when I need to brush up on the basics.
Even if I’m on a diet or trying to eat healthy, I’m always trying to find ways to incorporate carbs into my diet. I mean, I have the best intentions but it doesn’t always end well. It’s a daily struggle.
Some days I’m like, I WANNA LOOK CUTE AND BE IN SHAPE – NO BREAD! And then other days I’m like, BUT RICE AND BREAD!
This is somewhat of a happy medium. It’s healthy. I don’t care what anyone says but lentils are not bad for you. These are clean flavors, there is very little fat and all of the foods below are whole foods that I think anyone’s body would feel better having eaten. THIS IS MY STORY! I’m sticking to it!
I feel like we all might need a bit of a sugar break. Not for like FOREVR, but for today. This recipe is one of those one-pot situations my mom cooked for me us all time back in the day. It’s completely stress-free, fuss-free and even gluten-free, if you’re into that sort of thing.
It’s cozy, too, as most meals should be in the month of December. I know we’re sort of in that frenzy right now, just trying to reach the calm of Christmas day when we all wish time could stand still. I can’t wait for the quiet of the holidays. I need it, this year especially.
You know when you’re hungry but the idea of cooking and actually having to deal with yourself and said hunger seems like SO much work that you feel like you might die? Not actually die, but being super hungry makes everyone melodramatic. You know what I mean. You feel me!
This dish is perfect for the moment I’m describing. It is the simplest of simple dishes. It’s cheap, CHEAP to make. Every poor college student should have this recipe in their repertoire. And it’s COZY. It’s sweater-weather soup.
If you’ve never heard of this soup, let’s discuss. Let’s gossip about this soup.
It’s an Italian egg-drop soup. Stracciatella is what you’d consider peasant food, only requiring a few ingredients in its purest form: water, Parmesan, spinach and egg. Of course, I think adding a bit of chicken broth, lemon juice and a teeny bit of pasta make it a bit more interesting and filling.
But really even this version you see is only slightly more complicated than the original. There’s nothing fussy about this soup, which is exactly what you want when you feel like you’re on your ‘hangry deathbed’.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 4
*1/2 cup mini fussili pasta
1 cup water
2 cups low-sodium chicken broth
Juice from 1/4 lemon
Salt, to taste
Pepper, to taste
1/3 cup finely grated Parmesan-Reggiano, plus more for garnish
1 large egg, beaten
1/2 cup fresh baby spinach
Bring a medium saucepan filled with salted water to a boil. Add the fussilli and cook until very al dente, about 5-7 minutes. Drain the pasta and set it aside.
To the same (empty) saucepan (no need to clean it out), set over medium heat, combine the water, chicken broth and lemon juice. Bring the broth mixture to a simmer. Salt and pepper the broth to taste. I used very low-sodium broth so I had to add a pretty generous amount. Also, take note that Parmesan is salty so keep that in mind.
Turn the heat to low. Just a heads up: the next few steps go very quickly so be sure to get ready. Mix in the finely grated Parmesan. Next, create whirlpool with a spoon in the broth. In one slow and steady stream, pour in the beaten egg. Mix in the fresh baby spinach and give it a good mix. You should see the eggs in little cooked bits. Add the reserved fussili pasta. Give it one last taste and adjust the salt according to taste.
Divide amongst bowls. Garnish each serving with more black pepper and additional strips of Parmesan.
*Use whatever pasta you like! For this dish, I prefer pasta that's small in size. Just a personal preference.
*Use other greens besides baby spinach, if you like. I've thought about playing around with dandelion greens, mustard greens and kale. I bet they'd all be amazing!
Gravy is my everything. While I love it on everything from stuffing to slices of turkey to mashed potatoes, I REALLY love it the day after Thanksgiving. You know, when things have dried up a bit and really need that dreaded word we all hate: moisture. Cranberry sauce helps too and so does mayonnaise, which is actually foreshadowing as to what’s to come next week, but for now, GRAVY!
This gravy is thick and smooth and delicious. It starts by using the drippings from yesterday’s turkey. And I’ll say that the drippings from that turkey and its dry brine are VERY salty drippings. But I added a few things to combat that saltiness so no need to not get on this lil’ gravy train (do you see what I did there?).
Isn’t Thanksgiving the best? Even planning Thanksgiving excites me so very much.
For years and years and years, I dunked a raw bird in a wet brine and called it a day. Last year Josh spiced the brine with persimmons and quince and fall stuff like all-spice and cloves. I loved it. But, I also was curious if this was really even needed. I mean, it was kind of a pain. There was a trash bag involved and there’s something inherently weird about putting food you’re going to eat into a garbage bag, even if it’s clean.
So, I did some research. And turns out a lot of people we’re a million light years ahead of me with their hatred toward the wet brine. And some of the science behind why dry brines are best, made complete sense to me. (Serious Eats’ experimentation is super awesome.)
I decided to give the dry-brine a go this year and I’m so glad I did. This year it’s all ’bout the dry brine. Says who? Just me.
The brine I made consisted of salt, ground coriander, minced herbs like sage, rosemary and thyme, and zest from a lemon and orange. It’s really actually quite simple. The bird is rubbed with it the day before and the entire bird dry-brines for a good 24 hours.
There’s nothing fancy or weird or particularly unusual about this. I mean, it kinda reminds of how I like to roast a chicken. This recipe yielded the crispiest skin I’ve ever had on a turkey, which in my book immediately makes it a complete keeper. I would be completely content if someone served me crispy turkey skin ONLY. Of course, that’d be insane and v Paula Deen of me; not a cute look for me.
For the whole recipe and more pictures and a longer tirade about my love for this recipe and turkey, go to PBS Food!
Twice-baked potatoes are kinda basic, aren’t they? They are in an endearing way, of course. They’re simple and adorable and I kinda have the urge to pat them on the head and tell them they’re cute. But for this Thanksgiving, I wanted a side dish with a bit of class, so I decided that old favorite of ours needed a bit of a makeover.
This is its classier bigger sister; less cheese, less carbs yet still indulgent and delicious. Also, this is definitely the first time where I’m saying less cheese/less carbs and meaning it as a good thing.