Archive for September, 2012

Disclaimer: Not low-carb, don’t know how to make it low-carb, don’t rightly give a damn! It’s delicious.

From Serious Eats:


Makes 2-4 servings

2  cups arborio rice

6-7 tomatoes, cut into chunks

olive oil



Fresh mozzarella (adjust this based on how much you’d like. We used roughly 100 grams.)


1 onion



1 bay leaf


About 2 pounds vegetable stock (EDIT 10/28/12: I have no idea why I wrote “pounds” here. It is a liquid. The amount of stock you need actually seems to vary; the original recipe called for tow cups, but I ended up needing much more, for some reason. Just have two or three cups heated and ready to go, then supplement with hot water or more stock if necessary.)

2 tbs butter


1. Toss tomatoes and chopped garlic with olive oil and a dash of salt. Put in oven, preheated to 350 F, and roast for roughly 30 minutes, turning the tomatoes every 10 minutes or so.

2. Put roasted tomatoes and all juices into a strainer or like-minded piece of kitchen equipment, and strain until you have a puree. Save the remaining skins and seeds; you can use them as a pasta or salad topping- or for my Beans and Green Casserole.

3. Simmer the vegetable stock and spices.

4. Melt butter over medium heat and add the onions. Cook until translucent.

5. Add 1 cup of rice to the onions and stir until coated in fat. Wait until the rice turns translucent, then add 1 cup of vegetable stock. Cook until absorbed. Add the second cup, and subsequent broth.

6. Here’s where it gets tricky: although I only used two cups of dry rice, I ended up needing more than my two pounds if stock. Stretch things with water if necessary, and season if you feel the dish’s flavour is being watered down too much.

7. Once all the stock and water is added, taste constantly. The rice should be soft, but with a little bite to it.

8. Stir in the tomato puree, and cook a few minutes longer.

9. Add cubed mozzarella cheese. Stir in, then serve immediately. Top with greens if desired.

This was so good that my husband actually ate two servings’ worth. I consider that a freakin’ achievement.



I have no idea what’s going on here.


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I have no choice. I’m from Upstate NY; I MUST eat a combination of beans and greens at every opportunity.

Our Bountiful Basket this week included a whole whack of collard greens, as well as carrots, celery, and a load of other goodies. To be honest, I thought the collard greens were kale- except I hate kale, so I was pleasantly surprised, after resigning myself to a prickly mouthful of utter shit, to see that I had some real edible greens to work with! (Sorry, kale lovers. I know there are many of you, but I just can’t join your numbers.)

This dish is awesome, if for no other reason than it’s totally customizable. If you haven’t noticed, most of the stuff I post has that quality. I do this on purpose- my husband hates 85% of vegetables, although he’s getting better, I don’t eat meat, he doesn’t eat carbs (and I try to limit my own intake, although not hugely.)

I’ll post my suggestions for customizing this dish after the recipe. By the by, I should say this is based on a recipe from Bistro Katie for a white bean and kale casserole. Enjoy!

(By the way, if you’re a displaced Upstate New York-er like myself, you might enjoy this blog about Upstate cuisine. You would not, however, enjoy my least favourite aunt’s recipe for chicken riggies.)


Serves 2, maybe 4

You need the following:

1 bunch collard greens, kale, or spinach (you could use frozen or canned, if you want, but whyever would one?)

1 carrot

2 ribs of celery

1 diced tomato

Broth of your choice (roughly 1 cup or less)

1 ear of corn, kernels cut off (use frozen or canned here if you like, it’s just corn!)

1 can beans (the original recipe called for white beans, and I did buy some, but the noodlebrain at Albertson’s forgot to put them in my bag! No matter, I used a can of kidney beans and they turned out great. Stick to beans in the “seems legit for something European-tasting” family and you’ll do fine.)

1/2 onion

Garlic (as usual, I insist you use as much garlic as you want. I am Greek and therefore refuse to limit anyone’s garlic consumption.)

Olive oil

Balsamic vinegar






Cayenne Pepper

1/2 cup almond flour

1/2 cup grated, shredded, or “shaky” Parmesan cheese (Because I am a ridiculously huge fan of Home Movies [and anything that Brendon Small does], I refer to the kind of Parmesan you buy that resembles sawdust as “shaky cheese.” I buy it at all because my husband insists, even though I normally frown on that sort of thing.)


1. Preheat oven to 350 F.

2. Chop the onions, carrot, celery, and garlic, and cook in a bit of olive oil. Get it to the point where things begin to soften, but not to the point where things are fully cooked.

3. In a separate saucepan (if you want to heat it up) or bowl (if you don’t care), combine the broth with the tomato and get to the simmering point (or don’t if you don’t care. This ain’t Nazi Germany, y’all, it’s shizz on a stove.) Add this mixture to the other veggies, and simmer.

4. After veggies are fairly cookified, add the greens. Cook down. This will obviously take longer depending on the age and toughness of the greens involved, but once everything looks bright, wet, and a bit smaller, you’re good.

5. Add beans and spices, then bring to a simmer again.

6. In a separate receptacle, combine the almond flour and parmesan with a couple teaspoons of olive oil.

7. Pour the delightful veggie mixture into an oven-safe casserole dish.

8. Top with almond flour-Parmesan mixture.

9. Bake at 350 for 30 minutes.


For normal humans: use breadcrumbs instead of almond flour, and leave off the Parm if you like.

For serious low-carbers: Use soybeans or a meat instead of the other beans. Top solely with cheese if you don’t want to mess around with flour at all. You also can use any oil you prefer to olive oil.

For vegans: Leave the Parm off, and you’ll be just fine.

For Jedi: Use the Force to heat everything to the desired temperature.

As usual, my food pictures suck, so here is a shot of a handsome gentleman:


If you don’t think Gul Dukat is weirdly attractive, you got problems, son.

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Okay, so these may not be authentic chilaquiles by even a long shot. They’re probably not. But they’re delicious, and at least based on a recipe I found by googling “GIVE ME CHILAQUILES NOW,” so whateversauce. 

I hate California, but I LOVE my new hometown, Missoula. The food is good, the people are nice, and things are CHEAP. Plus, there’s a surprisingly low ratio of hipsters to normal people, despite it being a college town. My favourite restaurant here for breakfast and lunch is a little place called Catalyst (http://www.thecatalystcafe.com/) and it is amazing. Please allow me to enumerate the reasons:

1. Nearly every item on the menu can be made gluten-free and vegan, SIMULTANEOUSLY.

2. The food is just astonishingly good.

3. They display art for sale, and not only is it generally great art, but it actually sells- last time I was there, I saw three painting sell in the space of 45 minutes.

If you are ever in Missoula, MT, you need to check out Catalyst. It’s only open for breakfast and dinner, but it’s amazing. And DEFINITELY try the huckleberry lemonade, if you’re not 100% sugar-free.

In any case, despite living in California for a year, this is the first time I’ve ever gotten to try chilaquiles because EVERYWHERE in CA serves it with meat and flour tortillas. Not so here!

I loved them so much, I HAD to go home and try to make them myself! And I did. So here they are. EAT THEM EAT THEM NOW.


Serves 2-4, depending on appetites

Corn tortillas: Use about 4 for two people. Low-carb tortillas are a perfectly acceptable addition, as are carb-free and crunchy lettuce leaves. Use what suits your dietary needs best. Since we do a restricted, but not zero-carb gluten-free diet, corn tortillas suit us just fine.

Beans: I tend to use red kidney beans, since we got what I think is called a “flat” of them from CostCo. I always use canned beans because I have NEVER been able to get dried ones working for me. I know that’s super-trendy and all, but please, people, be reasonable. Use the beans in the cans if it works best for you. No one needs to be a trendwhore, DAMMIT. 

Er. In any case, I use one can of beans for this. Soybeans would work just fine, for th elow-carbers, but really I think any beans would be good.

Chilies: Thank to Bountiful Baskets, I’ve been using Hatch chilies for everything. Again, use what you prefer.

1 tomato

Half an onion, diced

Garlic- as much as you like, diced. (There is no need to restrain yourself, garlic-wise. All garlic is loved and welcomed and appropriate.)

Cheese: I’ve been using cheddar, but feel free to substitute with cotija or another Mexican cheese.

Dried Chipotles: again, this is debatable. If you want to make a dried chile sauce like I describe here, then yeah. If not, then bloody not!

Cooking oil of your choice




Epazote (optional)



1. If the tortillas are particularly floppy, give them a shallow fry so they get a bit of stiffness to them (optional)

2. Cover dried chiles in enough boiling water to just barely cover them; leave to soak for 15 minutes.

3. Combine beans with spices, onions, garlic, diced tomatoes, and fresh chiles if you’re using them. Either stir-fry these or puree- or do both, which is what I usually do. A neutral oil is a good idea. If you don’t mind raw-ish beans and veg, you don’t need to cook them, but I do suggest at least cooking the beans to softness. I prefer a chunky bean mixture, anyways.

4. Spread shredded lettuce on a plate, topped with the beans mixture.

5. After the chiles are finished soaking, puree them in a blender along with a few cloves of garlic and some salt.

6. Cut the tortillas into strips and cook them for a few minutes in the chile puree, or salsa if you prefer.

7. Plop the tortilla strips and remaining sauce on the beans, then top with cheese, cilantro, and any other Mexican-esque toppings you wish.



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Hi, guys. Sorry I haven’t been around much lately. My husband and I recently moved from NorCal to Montana, and it’s been a lot of work.

New recipes coming up!

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