Oh, but I’ve never been one to play by the rules. At least not always. Well, at least not that one rule that I just made up about the acceptable frequency for discussing oatmeal. In any case, I give you one last savory oatmeal to get you through the winter.
I think it’s safe to say that J and I have made hundreds of pots of oatmeal in the past decade, if not more. Now I wish that I had counted, so we could celebrate that 1,000th pot properly. It’s coming soon, if it hasn’t already come and gone unnoticed.
I meant to eat chocolate cake for dinner tonight. It was just one of those days. J kindly intervened and made me this instead. It was so good. Salty, creamy, hearty–and it even used up some of our CSA peppers. That man knows what I like. It was perfect for a chocolate-cake-for-dinner kind of night. Continue reading →
I don’t think of myself as a huge fan of fusion food, whatever that is. I like a certain harmony in the flavors of a meal, and I think that can be harder to achieve when you bring wildly diverse cuisines onto the plate at once. But every once in a while I go there. And every once in a while it works. Take this pizza.
As a mostly-vegetarian (if you’ll forgive the term), I tend to organize my meals a bit differently from omnivores. And frankly, I am occasionally envious of the ease with which a meal comes together around a piece of meat (and we do sometimes cook fish), because then all you have to worry about are salads and sides. And hey, I sure do like salads and sides.
So I get excited when I can have it all in one place: my vegetables and my whole grains, nestled in with tofu and cheese, scented with garlic and spices. Maybe even with a great salsa on the side. Yes, it’s true: I made a casserole.
The basic premise here is that flavorful, doctored-up brown rice and tofu are layered with tomatillos and tomatoes. The rice and tofu sop up the juices as the tomatoes and tomatillos soften and it all bakes up into one big pan of late-summer comfort. There are a few more steps involved here than in our usual recipes, but it’s quite manageable if you take it a step at a time: Make rice. Chop vegetables. Cook onions, garlic, and corn, then add tofu, spices, rice and cheese. Layer this mixture with thickly-sliced tomatillos and tomatoes, and scatter feta on top for an extra bite of tang and salt. Bake. You can do that.
The last thing I’ll recommend is that you try making this dish with tofu that has been frozen and then defrosted. It gives the tofu a bit of a spongy texture, which is more appealing than it sounds. Nobody will expect to find tofu in this dish, but it contributes flavor and texture as well as protein. If you’d prefer to leave it out, you could whisk a few eggs into the rice instead, but then I’d recommend baking the dish covered and maybe for a little longer.Continue reading →
Now that I have confessed that I have a minivan, I might as well tell you about another way in which I’ve become an old fogey without even noticing: these days, I like having parties in the morning. The kids are in good moods, the house hasn’t been wrecked yet by the the daily tornado of family life, and you can drink mimosas. But most of all, brunch is such an easy meal to prepare for a crowd. All you need are big bowl of fruit, a cake (or two, in the case of J’s recent birthday) these eggs, and lots and lots of coffee.
This dish, or something like it, is one of the easiest ways I know to cook up a dozen or more eggs at once. You can vary the filling by adding any vegetables, cheese, or meat you’d like. I kept this one simple because I love the flavor combination of sharp cheddar and cooked-until-sweet onions…and also, I will admit, because monochromatic foods are usually a hit with the kids and we were expecting many, many kids.Continue reading Cheddar and Onion Egg Bake for a Crowd (click for recipe)
Think of this as a springtime warmup to the full-on Caprese salad ahead. In a few months, we’ll be slicing thick slabs of heirloom tomato to layer with buffalo mozzarella, juice pooling across the plate, a true summer salad. This is that salad’s young green cousin, made before the arugula bolts, sweet with quick-ripening cherry tomatoes and enriched by a handful of creamy bambini bocconcini. If you have a bottle of good syrupy balsamic vinegar, I recommend using it here.
Need a salad to bring to a party? This one travels well (undressed, of course) and rates favorably on the seems-fancy-but-is-a-snap-to-prepare scale.