I’m not sure if you’ve noticed, but there aren’t too many chicken recipes on this site. It’s not a coincidence. Stan and I have been on something of an anti-chicken bender for the last six months or so. It’s not for political or environmental reasons, and we’re clearly not vegetarians. For whatever reason, we just decided we didn’t love the taste of chicken anymore. We still eat it every couple of weeks, but it’s not our favorite.
I love kale. Love it. Maybe it’s weird to be so attached to a vegetable, but I’m okay with it. Oddly enough, I’d never tried kale before moving to Nashville a couple of years ago. I’m sure they sell it at grocery stores in Ohio, but I never noticed it. I’ve never seen it on restaurant menus there either. Here in Nashville, however, kale is everywhere. It’s at every grocery store and farmers market and on restaurant menus all over town. It’s also in my kitchen almost every week.
I really just can’t get enough of the stuff. Besides being incredibly good for you, kale has great texture and doesn’t wilt away to nothing when it’s cooked. That makes it great for adding to soups and stews. In this recipe, kale is combined with chickpeas, tomatoes, onions, and garlic to make a hearty vegetarian stew. A few savory herbs and spices are added in to give layers of flavor to the otherwise simple dish.
I served this stew in a bowl with some bread alongside for dipping. It would also be delicious ladled over brown rice, couscous, or bulgur. To jazz it up a little, you can top the stew with a drizzle of extra virgin olive oil, a dollop of garlicky aioli, or some crumbled feta cheese.
After having the bulk of my kitchen equipment packed in boxes for the last several weeks, I have been itching to get back in the kitchen. I’ve been trying to focus on unpacking and organizing the new place rather than making unnecessary desserts, but today my love of baking and desire for a sweet treat won out. Never mind that my sister is arriving for a visit in a few hours and her room is not at all set up. That can be done later. First I must bake. I think I have a problem…
These creamy lemon crumb squares live up to their name perfectly. They are sweet, crumbly, tangy, and creamy – sort of like a traditional lemon bar but with a crumb topping. The squares can be made ahead of time and are easy to transport, so they’re an excellent option for spring picnics or barbecues. They also fit the bill for a quick and easy baking venture – perfect for days when you really should be doing something besides baking, you know, like unpacking.
** A quick apology for the dark/yellowish look of several of the pictures in this post. I am still trying to get used to the lighting (or lack of) in my new kitchen.
Well folks, we did it. We moved into our new place, and we’re slowly settling into it. Thank you for your patience over the past week while we unpacked the kitchen and waited (and waited and waited) for our internet to be turned on. I’m looking forward to many new exciting recipes and posts in the coming weeks… as soon as I find where I stashed my camera.
In the meantime, here is a recipe I made awhile back. I’ve been meaning to tell you about it for quite awhile, but new recipes kept jumping the line. I feel a little weird telling you about it right now, seeing as how it is a pasta recipe, and I’m currently observing Passover. However, I’m pretty sure there’s no prohibition against talking about pasta, and besides, if you’re like me, a big bowl of pasta is a great way to end eight days of matzah.
This pasta recipe was a departure from all of my trusty red sauce pasta dishes and made a perfect weeknight dinner. I came across the recipe while looking for a way to use up a cauliflower that had been hanging out in the back of the fridge for several days. I was a little skeptical about how well the cauliflower would blend with the pasta, but it was great, adding lots of texture and mellow flavor. The salty olives, spicy red pepper flakes, and bright herbs punched up the flavor even more.
Ricotta salata is the finishing touch for the dish. This was my first experience using the cheese, and I must admit, I’ve been looking for excuses to buy it ever since. Ricotta salata is a pressed, drier, more crumbly version of ricotta cheese. It has a very fresh, milky, slightly salty flavor. You can find it at the cheese counter or the imported cheese section of your supermarket. While you can certainly use other cheeses, ricotta salata is worth seeking out.
We’ve got news people. Big news. Wait, don’t jump to conclusions – it’s not that news. But it is exciting news. We’re moving! Thanks to a little thing called “apartment renovation”, Stan and I are moving a few blocks down the road to greener, less likely to be demolished, pastures. Perhaps most exciting? Our new place has a serious kitchen. We’re talking counter space and cabinets galore. After two and a half years of having to store kitchen appliances in bedrooms, coat closets, and in the oven, the prospect of all the new cooking and baking space is positively thrilling.
Today’s post is thus the last I will write from our current apartment. And I have to start it with a confession: I feel like a fool. Many months ago, I discovered the smitten kitchen website. One of the first recipes I came across was for this butternut squash and caramelized onion galette. I saved the recipe as an intriguing possibility, but I never got around to making it until yesterday. And that, my friends, is why I am fool. Because this recipe is out of this world. Truly, it is amazing.
Spring has sprung in Nashville. Okay, maybe not quite, but it is trying. The sky continues to be gray and gloomy, but there are signs of hope people. Daffodils are popping up all over town and the magnolia trees that blanket the city are budding, getting ready to fill the air with their heady fragrance and beautiful color. Can you tell I like spring? And man, I am ready for it to get here in full force.
I have to believe this is what led me to jump the gun last night. By that I mean getting a little over-eager for spring produce and pretending it is asparagus season somewhere other than Mexico or Chile or maybe California. You know, somewhere like Nashville. And while the local growing season is still a few weeks away, I couldn’t resist picking up some asparagus during my last trip to the grocery store. Try as I might to buy things in season, the lure of spring asparagus was too tempting to resist. So I bought some, product of Mexico label and all.
Yesterday I told you about my first disastrous attempt at Irish soda bread. If you missed the post, suffice it to say, the recipe was a total flop. After throwing the bread in the trash, I wasn’t really feeling the love for the Irish soda bread. I thought about throwing in the towel and moving on to greener pastures, but I promised you another (better) soda bread, so I preserved. I know, so selfless.
I am, however, glad I sucked it up and tried another recipe. This Irish Wheaten Bread (aka brown soda bread) was worth it. The dough came together easily and formed a nice sized loaf. When it came out of the oven, the crust was lightly sweet and crunchy, and the inside was moist and flavorful. I cut off a couple of slices for us to sample plain, and then I wrapped the rest up and popped it in the freezer. I plan to thaw it out this weekend and serve it with some good butter and a side of eggs. I can’t think of a more perfect weekend breakfast.
