March 2010
4 posts
6 tags
lentil and kale stew/soup
This is one of those simple, healthy, satisfying meals I make when I remember that there are lentils in the pantry. You can add pretty much whatever vegetables you want, and substitute other leafy greens for the kale. I made a meatless version, but this stuff is also very, very tasty with bacon, ham, Spanish chorizo, kielbasa, or other things made from cured smoked pork. Worcestershire sauce and...
5 tags
red cabbage and carrot slaw
I’ve been into shredded things and crunchy raw vegetable salads lately. Here’s one more for each of those categories. The weather’s finally warming up a tiny bit, and I’m ready to transition from heavy, nap-inducing meals to lighter things. In between all the cookies and ice cream anyway.
1/4 of a medium head of red cabbage, sliced into thin shreds 1 medium carrot,...
5 tags
gingersnaps with lemon ice cream
milkmadeicecream:
Back to that ice cream sandwich idea. Here’s one we whipped up with lemon ice cream and gingersnaps. I love love love the combination of lemon and gingery baked goods (I used to keep a box of Carr’s ginger lemon creme cookies at my desk, and we’d eat these whenever we could in Berkeley). The lemons were grown by a friend in San Diego, and hand-imported in economy class by my...
3 tags
shortcut chicken tinga
This is without a doubt the tastiest thing I’ve ever made with leftover cooked chicken. Thank you Rick Bayless for the recipe, and John for having the presence of mind to look it up as I chopped some onions thinking I could wing it.
Tinga is a Pueblan stew made with meat (pork, chicken, or beef), chipotle chiles (smoked jalapeños), and tomatoes. The recipe calls for 6 hours of...