New Beginnings

PA barnHello, loyal readers! I’m back from a long summer break with some big news to share: we’ve moved to Pennsylvania. New job, keeping the family together, blah blah. Fine. Let’s get to the tragic part of this story. My lovingly designed, light-filled kitchen with its 9’x5’ marble-topped island and rocket-powered 8-burner range. . .

(Photo credit Katrina Mojzsez)

Subee’s Kitchen – Before (Photo credit Katrina Mojzsez)

Continue reading

The Best Black Bean Salsa

Best black bean salad

Well – at least I think it’s the best. Love yourself, love your salsa. This salad/salsa/dip/side is in heavy rotation in our house from Cinco de Mayo to the end of tomato season.  If using as a salsa/dip, we like Tostitos Scoops for obvious “scoopability” reasons.

Continue reading

Mini Pumpkins with Farro Pilaf and Crispy Sage

Farro-stuffed mini pumpkins

Looking for a Thanksgiving side dish that’s traditional yet a “little” different? These stuffed mini pumpkins deliver big autumn flavors in an adorable little package. Even better? They’re highly nutritious (thanks to the whole grain farro), easy to prepare, and can be made a few days ahead.  Continue reading

The Best (and Easiest) Way to Cook Green Beans

green beans

My daughter Leah has been known to consume about a pound of haricots verts in a single sitting.  Coincidentally (or not), she also looks like one of those skinny French beans.

 

Ma fille, Leah

Ma fille, Leah

“Proper” technique for cooking green beans (regular or haricots verts) is to blanch them in boiling water for about 2 minutes, then drain, rinse and cool in an ice bath (to stop the cooking). Then, you sauté the barely-cooked beans in butter and/or oil until just tender. This is not a bad method – especially if you want to blanch the beans a day ahead of time– but I have found that the extra steps (and dishes) are not necessary.  Especially if you cook beans a lot – which we do.

Continue reading

Chicken Curry Chili

chicken curry chili

So is it a curry or a chili? Exactly. This one-pot wonder can be whatever you want it to be – it’s all in the marketing. For example, if you’re serving to kids or vegetable-phobes, do not call it “Chicken Curry Chili with tons of tomatoes, garbanzo beans and winter squash”; “Chicken Chili” might be a safer bet. Or build a campaign around the secret ingredient: peanut butter.

Continue reading

Cheating Spring: Growing Pea Shoots Indoors

IMG_2914

Even though the promise of spring is only a few weeks away, my vegetable garden is still a threadbare blanket of winter’s despair.

OK – that’s a little dramatic, but month after month of cold, dark days can really bring on a case of Spring Fever in a person. The remedy? Planting a pot of pea shoots or micro salad greens indoors, to savor spring a little earlier than Mother Nature intended.

Continue reading

Skinny Cream of Broccoli Soup with Aged Cheddar

IMG_2111

Everyone in our house grooves on crispy roasted broccoli, so it’s in heavy rotation on the dinner menu playlist.

IMG_1359IMG_1350

However, no one but me will eat the stems or stalks. I’m not really sure why this is, but I’d guess it’s because the florets get so much crispier than the stalks. Whatever the reason, I end up with pounds and pounds of broccoli stalks that I can’t bring myself to throw out. (We had to stop putting food in our backyard compost pile because the rats and raccoons thought they’d stumbled upon a 24/7 gastropub.)

DSC02381

So now, whenever I make roasted broccoli, I chop up the underappreciated stems and store them in a gallon-size ziplock bag in the fridge. (They’ll keep for weeks.) When the bag’s full, it’s time to make Cream of Broccoli soup.

Continue reading

Kale, Cabbage and Quinoa Salad

IMG_2077

Wait – keep reading! If the idea of a kale and quinoa salad sounds less than appealing, I should also mention the crunchy toasted almonds and tangy-sweet balsamic dressing. And, that this delicious fiber-fest is also vegan, gluten-free, low-calorie, nutrient-rich, and filling. FILLING! Now do I have your attention?

Continue reading