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shi-shi-shishitos (say it w. me now, + to the tune of su-su-sussudio). blistered peppers, even the mild ones… read more>
shi-shi-shishitos (say it w. me now, + to the tune of su-su-sussudio). blistered peppers, even the mild ones, may not have been the best idea on this scorcher of a night, but they were sublime!
wait, who am I kidding there was always phil collins to commiserate w. if it didn't work out.
inspired by @saveurmag's cauliflower + shishito pepper w. picada sauce (cacao, crispy garlic, balsamic, almond + parsley).
paczkis! (poonch-keys) if you've ever spent a mardi gras in michigan (or any time in Poland), you know exactly… read more>
if you've ever spent a mardi gras in michigan (or any time in Poland), you know exactly how spectacular paczkis are. they're polish doughnuts, and these were so tempting I had to eat one almost straight out of the skillet. these are filled w. seedy raspberry jam + rolled generously in granulated cane sugar. hope everyone in the mitten uses tuesday wisely!
Risotto: + 2 cups of farro + 1 cup of cremini mushrooms, chopped + 1 medium… read more>
+ 2 cups of farro
+ 1 cup of cremini mushrooms, chopped
+ 1 medium yellow onion, diced
+ 2 handfuls of fresh arugula
+ 3 T olive oil
+ 6-7 cups of vegetable broth (homemade steps below)
Homemade Vegetable Broth:
+ 8 cups of water
+ All of your lonely, leftover vegetables
+ 4 or so sprigs of fresh thyme
+ 2 t sea salt
+ 1 t peppercorns
Before you get started, decide whether or not you will be using homemade vegetable broth. I typically make a batch every week and use it in dishes like this. It’s easy, delicious, and it helps me clean out the straggler vedge in my kitchen before they start trying to put down roots in the pantry. To make broth you will need to evenly chop your vegetables, e.g. celery, carrots, turnips, squash, and tomatoes. Place them in a large pot on the stove, adding the thyme, sea salt, and peppercorns. Fill the pot with water, bring to a boil, cover, and reduce to simmer for roughly an hour. Strain the broth to use right away or store in containers for the week. That’s it!
To make the whole grain risotto add 2 cups of dry farro to a bowl, filling with cold water to a few centimeters above the grain and let sit for 20 minutes. Now, chop the cremini mushrooms and dice the onions, adding them to a cast iron skillet with the olive oil. Cook on medium heat, stirring occasionally, until the onions are translucent. Place in a bowl and set aside.
Now that the skillet is empty, drain and add the farro. Add 3 cups of vegetable broth and bring to a boil, then immediately reduce to simmer. When the farro has absorbed most of the broth, add another cup and stir. Do can do this 2-3 more times depending on how sticky (water-logged) you want the risotto to be. When the risotto is ready, mix half of the onions and mushrooms in, add two big handfuls of fresh arugula, and add the remaining onion-mushroom-sauté as the cherry on top.
pictured: more of my favorite things in a bowl RECIPE
01. Add 1/2 cup natural peanut butter (crunchy… read more>
pictured: more of my favorite things in a bowl
01. Add 1/2 cup natural peanut butter (crunchy or smooth), 2 T soy sauce, a healthy splash of sriracha + 1/3 cup of water to a blender. Whirl until you've created your own fantastic peanut sauce (usually 30 seconds to a minute in a high powered blender). Add to a bowl and allow fresh, clean green beans to marinate for 5 minutes.
02. While the beans sit, wash 2 heads of fresh baby bok choy, remove the bases, and separate the leaves. Toss the leaves in 2-3 T of sesame oil and a few shakes of sesame seeds. Feel free to add spice - I usually add a little ginger powder.
03. Sautée bok choy over low heat in your lucky skillet. Be sure to stick with low heat as sesame oil has a low smoke point. If need be, add a little more sesame oil so the leaves don't burn. Remove once wilted and stalks are soft.
04. Bring a 1/2 full pot of water to a rolling boil (high heat) and add two big handfuls of udon noodles. Bring to a boil and add 1 cup of cold water. Bring to boil again and reduce to simmer for about 8-9 minutes. Be sure to test the noodles before you take them off, accounting for the fact they will continue to cook a little in the hot bowl of vegetable stock.
05. Now add the green beans to the empty skillet (there shouldn't be an excess of sesame oil but if there is simply wipe a bit out) and sautée on medium until the beans have softened slightly. My rule with cooking vegetables is that the should be cooked briefly so they are still firm and fresh, not mooshy!
06. In a bowl add your homemade vegetable stock, udon noodles, peanut sautéed green beans, and sesame bok choy. Top with bean sprouts.
*** NOTES * This recipe is vegan but can be adapted to any diet.
** I make a large pot of vegetable stock with my leftover vegetables and use it throughout the week. Simply heat 3 T evoo and vegetables in a large pot over high until soft. Add salt and spice to taste. Add 4-5 quarts of water. Bring to boil and then reduce to simmer for 1 hour. Sieve out vegetables and cool before refrigerating (good for a couple days).
*** You can easily grow your own or purchase them.