You know those nights when you come home from work, you have no plans for dinner, you haven’t thawed anything from the freezer, and your veggie crisper has seen better days? This is one of my favorite back-pocket recipe when I’m in a Pantry Pinch. All shelf-stable ingredients, fast and easy, satisfying and delicious!
This healthy and quick summer meal happened last weekend after pressure-cooking a pot of black beans to stock my freezer. Black beans are the standard legume in my house; we eat them alllll the time, mostly in Mexican and Cuban-style dishes. But as I scooped the magical fruits into plastic bags flattened for efficient storage, lacking any dinner plans, I decided to set a bowl aside to get out of the rut and try something different.
I’ve been in the mood for Mediterranean food lately, and it’s been forever since I’ve had a good falafel, which in my house we refer to as “crunch patties” in honor of the classic episode of The Simpsons. And they’re perfect for light summer dining, so why not mix things up with some black beans?
Cinco de Mayo is coming up – and while I don’t exactly have a vested interest in commemorating the military victories of our neighbors to the south, I will take any excuse to appreciate delicious Mexican food.
I absolutely love tamales, and from the moment I first read about steaming them in a pressure cooker via this epic Mexican feast on hippressurecooking, I’ve been eager to try out a big batch in my Instant Pot.
Basically… excuse to eat Mexican food + excuse to play with Instant Pot = TAMALE PARTY, AMIGOS.Continue reading “[Instant Pot] Tamale Party!”
Most of the time when I make a baked egg dish, it’s a frittata. Crustless and effortless! I love them, and they’re such an easy way to pack in protein and veggies… but sometimes I have to break it up with something just a little bit more special. Pinkies up, folks: it’s quiche time!
This recipe was posted and revisited recently on a blog that inspires me CONSTANTLY, Take A Megabite. I couldn’t pull out my grocery list fast enough – I mean, cheesy veggie-filled quiche in a polenta crust? You don’t have to tell me twice. After baking it, the thing was just so gorgeous and unique that I couldn’t help but whip out the camera and wax poetic about it over here. Just too good not to share!
After spending a weekend with the family, I felt like my return to apartment life could benefit from some real home cooking. Time for a Mom Recipe, you know? I don’t know if Spring has sprung where you are yet, but even here in southern California the nights are chilly enough to encourage stewy, braise-y dinners. So readers, today you’re lucky enough to learn about one of our most popular family recipes: my mom’s chicken cacciatore.
Cacciatore is Italian for ‘hunter,’ and as I understand it, the idea behind the dish is that hunters are able to pick up wild mushrooms while out in the forest. I don’t claim any real Italian authenticity, but the thing that sets this recipe apart is the sauce. Ohhh, the sauce… It’s tomato-based, but doesn’t really even taste like a tomato sauce. Some kind of magic alchemy goes on between the wine, broth and aromatics that yields something complex, herbaceous, and completely revelatory.
Today I’m pulling through on my promise to share my successes with Instant Pot, my new electric pressure cooker (you can read more about my pressure-cooking obsession here). It’s been a revolutionary addition to my kitchen, but unfortunately for my readers its major role has been to constantly churn out oatmeal, rice, beans, and other essential staples too boring to blog about. But my favorite appliance is so much more than that! So I’m glad I finally got my act together to write up a recipe that puts Instant Pot in the spotlight.
But if you’re not into pressure-cooking, that’s no reason to pass over this recipe. I’ve been making this soup for years before I got wacky about pressurizing my foods. The flavors develop just as well after a simmer on the stovetop, and the process is still totally easy for a weeknight.
Let’s talk. Today’s phenomenon? Food tasting better when someone else cooks it for you. There are exceptions, of course, but as the star Food Captain of my household, there’s something special about enjoying a meal that was crafted with love by hands that were not my own. There are a lot of factors at play, but I contend that one of the biggest draws is the potential for cooking revelations. Basically, I’m a fan of my cooking, but I know all of my own tricks. I experiment with new things, but every move I make is informed by my tastes and experience. When we’re lucky enough to be at another cook’s mercy, we get to experience food through their skills, their preferences, their history.
This recipe comes from a friend who is a Really Good Cook, who made me the best fish burrito of my life thus far. If you know how many burritos I eat, you’ll know how serious this is (hint: this is pretty serious.)
It’s not every day that I stop to consider whether a side of brown rice should be made even healthier. Tell me, am I crazy? In my defense, my real intention was just to make our grains tastier. But when I decided to give them the pesto treatment, I couldn’t deny that I was upgrading the nutrition too. Instead of just a carby side, I ended up with a well-rounded, nutrient-dense food. A vehicle for healthy fats, leafy greens, and – obviously – more flavor! If it didn’t deliver in the flavor department, I hope you realize by now that I wouldn’t be telling you to make this.
I used to be a little wary of spaghetti squash. Its “diet food” reputation made me hesitate to view it as something to enjoy eating. Fortunately my desire to eat everything overcame my skepticism, because as it turns out, this squash can be really tasty. I started cooking it this way ages ago, on recommendation of one of the earliest posts of Edible Perspective, and never looked back.