Category Archives: Main Dishes

Adobo Chicken Tacos

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All tacos all the time!

I think ours would be happy household if we made this every day. The words, “I don’t think I feel like tacos tonight” have never been uttered under our roof. That is partially due to these awesome Adobo Chicken Tacos.

Veggie tacos used to be our jam. Step 1. Go to the latin grocery store around the corner. Step 2. Buy lots of jalapenos and other veggies for nearly zero dollars. Step 3. Cook with spices and insert in tortilla. Step 4. Enjoy. It was a nearly perfect process. Cheap and easy, fast and delicious. But that process was ruined – RUINED – when we received the  June 2012 Bon Appetit.

The June 2012 Bon Appetit is a very special Bon Appetit. It is the one with the salmon on the cover, but inside the is a huge TACO SECTION. There are pork tacos, beef tacos, chicken tacos, poblano tacos (which will require their own post at a later date) and SHRIMP TACOS!

(If you know me at all, you know that this is all highly suspect. I don’t eat anything that ever lived in the sea… so a Salmon Bon Appetit and Shrimp taco recipe should be an immediate turn off.)

So these Shrimp Tacos were cooked in an Adobo sauce. Obviously, the shrimp had to go, but the sauce looked so fantastic, we had to try it.

Long story short, (too late!) this sauce is awesome. And you should use it on your shrimp tacos, chicken tacos, sparingly on your veggie tacos, or on other non-taco-centric food-related ventures.

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The whole process starts with Ancho chiles. I took a special picture of these chiles because sometimes it is hard to identify dried chiles once you’re at the market. Obviously, these are easier to find at your local Latin grocery store. If you don’t have one, you can still check at your regular grocery store, but you’ll probably have better luck at grocery stores with more elaborate “ethnic” sections.

If you have a bunch of dried chiles that aren’t Ancho chiles, or only a few Anchos and a bunch of other chiles, GO FOR IT! It’s fun to see what happens when you mix them. It might turn out very spicy though, so be careful!

Many chile sauces start with this same process, so once you have it down, you can experiment with just about everything. Go crazy! Use chicken stock instead of water! Add some spices! It will probably turn out very yummy.

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This also requires a blender and/or food processor. If you don’t have one of these, GET ONE. It’s an awesome investment and your taste buds will thank you. Mmmmm just looking at this awful photo makes me want tacos.

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This is just a picture of the shishito peppers I got at the farmer’s market. (Did I mention lately how much I love our CSA??) If you’ve never had them, you should try them. I just put them in here because I was snacking on them while making these tacos. All you have to do is char them and salt them and you have a really yummy snack!

Happy Taco Time!

Adobo Sauce
(adapted from Bon Appetit’s Shrimp in Adobo Sauce from June 2012.)

  • 6 dried ancho chiles, stemmed
  • 4 garlic cloves (peeled and smashed)
  • 1/4 cup apple cider vinegar
  • 2 teaspoons kosher salt plus more for seasoning
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar

1. Toast the dried chiles in a hot skillet until fragrant and slightly softened, about 1 minute.

For a spicier version: remove the stems but reserve the seeds. Cut the chiles into strips with a scissor
For a less spicy version: remove the stems and seeds. Cut the chiles into strips with a scissor
2. Put the strips of chiles into a bowl and pour 1 cup of hot water over. Let them steep in the hot water (turning and stirring if necessary to get everything wet) for 10 minutes. [The original recipe suggested 1/2 cup water. This makes the sauce more paste-y. This is fine, but if you’ll be cooking it in a skillet, much of the water will eventually evaporate anyways. You can also substitute chicken broth for the water, if desired.]
3. Add chiles, water, garlic, vinegar, salt, oregano, cumin and sugar (along with reserved seeds, if using) to the bowl of a blender or food processor. Process into a thick paste/sauce.
Taco-ize
The best way to cook taco chicken in the adobo sauce is to cut the chicken into cubes, marinate the raw chicken in the sauce for half an hour, and then cook it up in a skillet until the chicken is fully cooked. You can use a simliar method for shrimp or other meats. This sauce is powerful, so use sparingly with veggie tacos.
Taco Toppings!
Our favorite taco toppings are:
– Queso Quesadilla
– Sour Cream
– Pickled Red onions (see quick recipe here) or diced raw onions
– Lettuce or whatever greens are in the fridge
– Cilantro
And here’s one more picture of that awesome taco!
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p.s. Have you seen this recipe on Spoon Fork Bacon (aka my favorite guilty pleasure food blog and thus my favorite food blog)!?

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Acorn Squash (aka Happy Fall!)

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Miles & Mingus (Sorry it’s blurry… the car ride was bumpy!)

 

It’s that time of year again. Time to take the kittens in to the vet, (obligatory cat picture… check!) time to bust out the boots, time to get ready for fall cooking!

It’s been a busy summer around here and it’s finally drawing to a close. I can’t say I’m unhappy to be able to wear sweaters again, though I’m really celebrating too soon. I think we are expected to jump back into the 80s next week.

What REALLY made it seem like fall was getting a beautiful little acorn squash in our CSA this past weekend. Neither Bill nor I are very fond of squash. We have never cooked it at home and rarely order things with squash components at restaurants so this was really going to be a new challenge. Being the adventurous cooks we are, we decided to tackle this little guy first, and leave the peppers, greens, eggplants, and other CSA goodies we’re more familiar with for later in the week.

Side note: our CSA this year has been INCREDIBLE! There has been such an abundance of great and varied veggies (and some fruits–even though we’re only signed up for the veggie share.) If you’re in the Chicago area, we really recommend Montalbano Farms. Next year I think we’ll sign up for Spring through Fall, instead of just summer. I won’t say it’s the cheapest CSA on the books, but I think you get a lot for what you put into it.

Back to the squash. We decided to start with something familiar — pizza. But we also wanted the squash to be the star.

Karla et all… meet the Squah Pizza 2000…

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Cheese, squash, carmelized onions, pine nuts and a little balsamic reduction. We also put arugula on top, but you can see the pizza better without it in the picture. It really was a glorious pizza. But, it wouldn’t have been quite so amazing if we hadn’t used Smitten Kitchen’s awesome roasted acorn squash recipe.  I think that this way of preparing squash would be a great first step for adding bits of it to pizza or pasta, and it’s also pretty great just by itself. Now, this is a big deal because remember, we don’t eat squash!

Roasted Acorn Squash
from Smitten Kitchen’s “Roasted Acorn Squash and Gorgonzola Pizza

1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes (we used 1/2 tsp. and it had plenty of kick)
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

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Oh! And also, don’t forget to pair this with your favorite pumpkin ale for the real taste of fall!

A few other things from around the web:

Oh my god have you seen this post on “How Sweet It Is?”

We also made mashed potato waffles this weekend. Slam Dunk! (Also the funniest recipe I’ve read in a while)

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Corn and Bean Sriracha Baked Tacos

IMG_2473Rather than our usual taco dinner, we decided to make these baked tacos (sort of a cross between taquitos and enchiladas) because it is so much easier to make them all at once than prepare them one-at-a-time at the table. These would be a great dinner or lunch while watching the game and drinking a beer, and they’re perfect for a crowd. We used up leftover ham and cheddar cheese that we had in the fridge along with refried beans, corn salsa and chopped tomatoes, but you can use a variety of different fillings (ground meat, bell peppers, queso blanco, etc). We also chopped up some iceberg lettuce and made some guacamole to go on the side. We used small corn tortillas, but you can use flour, wheat, or large tortillas… they will all do the job. If you want more of a sauce, add a can of crushed tomatoes or mild salsa on top before sprinkling the cheese on and baking.

Corn and Bean Sriracha Baked Tacos

Small corn tortillas

Ham, cut into strips

Cheddar cheese, cut into strips

Refried pinto beans

Tomatoes, chopped

Corn salsa (combine corn, onions, sugar, chilies, and cider vinegar)

Shredded Mexican cheese, or cheddar and mozzarella

Sriracha

Iceberg lettuce (optional)

Avocados for guacamole (optional)

Heat oven to 350 F. Grease a large deep baking pan with cooking spray, or use butter for added flavor.

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Assemble tacos by filling tortillas with corn salsa, beans, cheese, ham and tomatoes and rolling up. Place them in baking pan with edges down. Pack them close together so fillings do not spill out.

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When the pan us full, sprinkle tacos with cheese and drizzle with Sriracha. Bake for 15-20 minutes until slightly brown at the edges and  cheese is beginning to bubble.

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Let cool slightly and serve with chopped lettuce, guacamole, and your favorite beer.

 

 

 

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4th of July Chile-Lime Chicken Burgers

IMG_2123Hello again! It’s been a while since the last post, but summer adventures, travel, and family weddings are to blame for the lack of home-cooked meals and time spent blogging. Lauren and Bill took a West coast road-trip vacation where they got to explore Seattle, Portland, and San Francisco. I took a East Coast trip to visit family in Boston and stay with friends in New York City, where I had a reunion with the girls I traveled to Prague with three years ago! And just this past week, Lauren and I got all dolled up for a Southern wedding in North Carolina where we watched our older cousin tie the knot! Needless to say, we’ve been busy in a good way. Summer is a time for reconnecting with old friends and distant family, rekindling the love with exciting new adventures, and definitely eating light (to look our best in that brand new polka-dot bikini… or whatever it is). Haha.

I figured 4th of July was a good excuse to get back to the blogging, since food is such an important part of this big celebration. Cookouts, burgers, potlucks, American beer, watermelon, star-spangled cakes and treats… it all about traditional American food, light and fresh to reflect the season. Let’s face it, no one wants to turn on the oven or even cook indoors at all (with the exception of assembly) unless absolutely necessary.

For this 4th of July I decided to make chili-lime chicken burgers. True, they are not your traditional  burger, but it reflects the area I happen to live in, San Jose.. so American it is! I got the patties from Trader Joes and dolled them up with avocado, arugula, heirloom tomatoes, feta cheese, and bell peppers. I also made a simple corn black bean pepper salsa on the side for my quinoa tortilla chips. Nom nom… great snack while cooking.

After preparing my burger I made some strong lemon green tea (I thought about beer, but who wants to drink alone) with lots of ice and mint and sat down to my all-time favorite and very holiday-appropriate movie, Braveheart! Half way through the movie, I got my own personal firework show from my apartment window. I’ve never spent a 7/4 alone, but I have to say, this was one of my favorites. : )

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Chili-lime Chicken Burgers

Trader Joe’s Chili-lime burger patties

Arugula, rinsed and dried

Avocado, thinly sliced

Heirloom tomatoes, thinly sliced

Yellow bell pepper

Crumbled feta cheese

Plain yogurt or greek yogurt

Store-bought pita bread, halved

Black bean and corn salsa (optional)

Grill or pan-fry burgers 3-4 minutes on each side. Meanwhile, arrange fixings neatly inside pita bread leaving space for burger patty. When done cooking, place patty inside pocket and drizzle yogurt on top and serve immediately with salsa and chips, and more veggies on the side. Grab a cold drink and enjoy! Happy 4th!

 

 

 

 

 

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Pigeon Peas with Spinach

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I know, I know, I know.

This is not very seasonally appropriate. But seriously, I was wanting to try new things, and it’s too good not to share. How beautiful are these little guys? I love discovering new and awesome things to cook, and this time my experimenting worked out pretty well. Karla et all, meet Pigeon Peas! They also go by the names Gandule bean, tropical green pea, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, or no-eye pea, toor dal, kandi pappu. They’re a staple in vegetarian indian diets, and they’re super yummy.

When I first bought 660 curries, I went to the store and bought a bunch of ingredients I knew I would use at some point as I cooked my way through the book. Different kinds of lentils, frozen spinach, chickpea flour, frozen peas… you get the picture. One of the things I picked up were these pigeon peas. They looked kind of funky, but a lot of recipes used them, so I went for it.

So, about a week ago, I decided to dive in. One package of frozen spinach, one cup of pigeon peas, a pressure cooker, and a flawless spice mix later, I was enjoying one of my favorite curries to date.

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There are two things that make this curry awesomer than it looks. First is the coriander. This spice has never been so good! Make sure you use whole coriander seeds for this recipe. They’re easy to find in the grocery store, and it’s quite literally not as tasty without them. The coriander seeds never get ground down in this recipe. They stay hard little spheres. In a mushy curry, this totally stands out–but that’s a good thing. When you crunch into a coriander seed, you get a tiny rush of citrusy-coriander flavor that is completely surprising and very yummy. I can’t quite describe it. You just have to try it. You only get one every five bites or so, so it’s always something of a surprise.

Second is the ginger. The last thing you add to this curry is some julianned ginger. This ginger doesn’t cook down, like the ginger paste you add at the beginning, so every once in a while you crunch into a little stick of ginger. This is also a fun and tasty surprise and results in a burst of spicy ginger flavor. Score!

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Dried Pigeon Peas

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Mixing the spices, garlic and chiles in the mortar and pestle

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Cooked spice mix

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Pigeon Pea and Spinach Curry

Whole Pigeon Peas with Spinach (Sabud Toor Aur Palak Ki Dal)
from 660 Curries

Ingredients:
1 cup whole pigeon peas (sabud toovar), picked over for stones
1 1/2 pounds fresh spinach leaves, well rinsed (or 1  10-oz block of frozen spinach)
1 tablespoon Ginger Paste (pureed paste with ratio of 1/2 cup water and 8 ounces chopped ginger)*
1 tablespoon Garlic Paste (pureed paste with ratio of 1/2 cup water and 50 medium cloves garlic.)*
1/2 teaspoon ground turmeric
1/2 cup firmly packed fresh cilantro leaves and tender stems
1 tablespoon plus 1 teaspoon cumin seeds
2 teaspoons rock salt (if using table salt, use a little less)
4 medium-size cloves garlic, coarsely chopped
4 dried red Thai or cayenne chiles, stems removed
2 tablespoons canola oil
1 teaspoon coriander seeds
2 tablespoons Ghee or butter
4 lengthwise slices fresh ginger- each 1 1/2 inches long, 1 inch wide, 1/8 inch thick julienned

1. Place the pigeon peas in a medium-size bowl. Fill the bowl halfway with water and rinse the peas by rubbing them between your fingertips. The water may become slightly cloudy. Drain this water and repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with hot tap water and let it sit at room temperature, covered with plastic wrap, until the peas have softened, at least 8 hours or as long as overnight.

2. Drain the pigeon peas and transfer them to a pressure cooker. Add 4 cups water and bring it to a boil, uncovered, over high heat. Skim off and discard any foam that forms on the surface. Add the spinach, several handfulls at a time, stirring it in until it is wilted. (I used frozen spinach, so I just let it de-frost on the counter and added it all at once.) When all the spinach has been added, stir in the ginger and garlic pastes and the turmeric. Seal the cooker shut and allow the pressure to build up. When the cooker reaches full pressure, reduce the heat to medium-low and cook for about 1 hour. Remove the cooker from the heat and allow the pressure to subside naturally (about 15 minutes) before opening the lid

NOTE: It is very dangerous to open a pressure cooker if the pressure has not subsided. Make sure to follow all the directions that accompany your pressure cooker to make sure that it is safe to open.

3. Meanwhile, combine the cilantro, the 1 tablespoon cumin seeds, the rock salt, garlic, and chiles in a mortar. Pound with the pestle, scraping down the sides to contain the mixture in the center, until the blend resembles coarse-cut wet grass, feels gritty, and has large specks of red from the chiles. (If you don’t have a mortar and pestle, use a food processor, but the mortar and pestle method is easy and preferred.)

4. Heat the oil in a small skillet over medium-high heat. Sprinkle in the remaining 1 teaspoon cumin seeds and the oriander seeds. Cook until they sizzle, turn reddish brown, and smell citrus-nutty, 10-15 seconds. Add the pounded herb-spice mixture and stir-fry until the garlic in the blend forms a thin brown layer on the bottom of the skillet and the medley smells pungent-hot, about 1 minute. Set the mixture aside until the pigeon peas are done.

5. Once the pigeon peas and spinach are ready, add the contents of skillet, and stir in the ghee and the ginger. Pour some of this mixture into the skillet and scrape the bottom to deglaze it, releasing every bit of stuck-on herbs and spices; add the washings to the curry.

6. Simmer the olive-green curry, stuffed with nutty-brown pigeon peas, over medium-high heat, uncovered, stirring occasionally, until the flavors meld, about 10 minutes. Then serve.

*Ginger and Garlic Paste: These pastes can be made and then frozen to use in a number of recipes. They’re very useful! When making the paste, make sure you add the water and THEN the garlic or ginger into your food processor or blender before pureeing. Raghavan Iyer has his reasons, but to read about them, you have to BUY THE BOOK!

This is great with rice or on bread, and it’s ESPECIALLY good with roti or naan.

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Country-style Ratatoullie alla Genovese

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I’m sorry about my last post being just a multitude of pictures without any real explanation. I just get so excited by all the wonderful fresh produce in season, and farms, and farmer’s markets popping up that I get a little picture crazy. To me, one of the wonderful things about really fresh, just-picked produce, is that you can experiment a little with it.. the key being not to go overboard and let its true taste shine through. This is why I’ve come up with very few new recipes lately, and gone more for simplicity; letting the vegetables be the stars. Like in my Strawberry, goat cheese, and pistachio salad with walnut thyme vinaigrette or my Vine ripe tomatoes with basil and chevre. Its true you don’t need complicated recipes to make food taste great, which I’m reminded of as I’ve been reading Alice Waters’s biography: Alice Waters and Chez Panisse, which by the way I definitely recommend to any foodie or person interested in how this local food movement got stated–all right here in San Francisco (Berkeley, actually).

Alice Water’s life and vision come alive in this book. Highly recommend!

But before you go searching for that in your local library…try this recipe. Yes, its a recipe, but also lets fresh veggies shine their brightest in a unison of rich flavors. This is a heartier dish, to be served with rice, thick country bread, any white fish (monkfish, halibut, flounder), or on its own sprinkled with some good parmesan or pecorino romano. Unlike some more typical versions of ratatioullie that call for an hour in the oven (you know I’m hesitant of heating my apartment while its 85 degrees outside), this is a stovetop ratatouille. Nothing fancy about it, but the result is something so homey, rich and delicious… you’ll forget your just eating vegetables.

After my most recent trip to the farmer’s market, I somehow got saddled with 3 lbs of vine ripened tomatoes, 6 baby zucchini, and a giant bunch of Genovese basil. So to use it all up, I made a big batch of ratatouille and saved it (for 3 days!) and ate it for lunch or dinner. I would definitely throw in some eggplant and yellow squash if you have it on hand. I like to leave everything in big chunks so the flavors dont completely blend together and it gets mushy. This way each vegetables holds up and at the end you can really appreciate and taste each one for what it is.

If you want a more refined ratatoullie recipe for a dinner party or just to try out your mandoline skills, like the one in the movie Ratatoullie (Remy’s recipes), click here for a recipe from Smitten Kitchen. It has all the same ingredients and flavor, just a different look.

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Country-style Ratatoullie alla Genovese

  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 7-10 cloves garlic, peeled and whole
  • 2-3 lbs vine ripened tomatoes, halved or whole if small*
  • 6 baby zucchini or 3 large zucchini, cut into thick rounds
  • (Italian eggplant or yellow squash of you have them, cut into large chunks)
  • 1/4 lb baby carrots or carrots cut into thick rounds
  • 1 bay leaf
  • 3 sprigs of fresh thyme
  • 2 pinches kosher salt
  • 2 handfuls fresh Genovese basil leaves, rinsed
  • 1/2 can cooked garbanzo beans, rinsed
  • 1/4 cup balsamic vinegar
  • Coarse black pepper & sea salt, to taste
  • Grated parmesan or pecorino romano cheese, for serving

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1. Add the olive oil, onion, and whole garlic cloves to a deep sided fry pan or dutch oven over medium heat. Stir until translucent, about 2-3 minutes, but do not brown. Add your tomatoes, zucchini, carrots, squash and/or eggplant to the pan and stir occasionally for the first few minutes until juices start to release. Add the bay leaf, kosher salt, and stir.  IMG_1608

2. As the juices begin to simmer, add a sprig of thyme on top, cover pan, and let simmer on low heat for about 15 minutes (or until all veggies are cooked through, but not mushy). Remove thyme sprig. Let cool for 7 minutes with lid off then stir in basil leaves.

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3. Let sit until just warm and stir in garbanzo beans, balsamic, thyme (leaves only), and salt and fresh pepper to taste.** Serve with freshly grated parmesan cheese, by itself or with one of the suggestions below.

Serve with thick country bread drizzled with olive oil and a pinch of salt, fresh pasta, brown rice, or simply prepared chicken or white fish.  The beauty of this dish is in its simplicity so don’t overdo it.

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*make sure your tomatoes are ripe, smell fragrant and sweet, and give them a good wash

**The reason for all the cooking times and waiting at the end is so that the stronger flavors of the herbs and vinegar do not overpower the delicate flavors of the vegetables (which they would if cooked too long). You also want to make sure the beans stay firm, so adding them at the end is important.

I imagine this dish would be served in the countryside in Italy as a no-frills, home-cooked and family-style dish with only the freshest of ingredients (hence the name). That was my inspiration and from Alice who is always reminding us to let things taste as they are– and not to fuss too much. Hopefully you find this meal as warm and comforting as I did, for three days in a row. Here’s so happy and simple eating! Boun Appetito.

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Urban Gardening and My Basil Plant

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Happy Monday!

This weekend, I went to a workshop on urban gardening! Living in the middle of the city, I don’t have a lot of space to garden, but it was great learning about how easy it is to grow your own food and maintain herbs and vegetables inside your own home. We learned about garden mapping – how to plant different vegetables together in the most mutually beneficial way, and about how to start and maintain anything from a window unit to a community garden plot.

My personal favorite part of the workshop was putting together our own newspaper pots. It’s a great way to start new seedings. You can start the plant in the newspaper pot and then replant it, newspaper and all, into its more permanent home. I planted some marigolds, since the other seeds they have were for vegetables a little too big for my windows. Here are some pictures from the workshop:

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The one plant I do have at home, other than my little marigold seedlings, is my basil plant. Bill bought it for me last year for our anniversary. He knew I wanted to start a little outdoor garden, so he bought me two kinds of basil and a tomato plant. The tomato plant was a little more trouble than it was worth, but the basil plant – oh my god. It’s been pretty fantastic. First of all, basil costs way too much. If you find yourself cooking with basil often, you should have a basil plant. Ours has lasted through the winter inside, and is absolutely thriving. I took this picture after a serious harvesting last week:

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This baby makes a lot of pesto.

Which brings me to this recipe! Despite the fact that it looked like a beautiful weekend outside this weekend, it was SO COLD. On Friday night, it SNOWED. It’s almost May. This is insane. So, we decided to make some really decadent, wintery food. Meet Creamy Pesto Gnocchi. I went to a lovely Italian market a few weeks ago and picked up some pretty perfect looking imported gnocchi, so this meal was pretty simple. If you would like to make your own gnocchi, DO IT! It’s really simple and very rewarding when you bite into the pillowy fluffy goodness that is homemade gnocchi. Smitten Kitchen has a particularly good recipe: click here!

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Creamy Pesto Gnocchi

Ingredients:
Basil
Pine Nuts
Parmesan Cheese
Extra virgin olive oil
Garlic
Salt
Pepper
Heavy (whipping) cream

Gnocchi

Chopped cherry tomatoes (to garnish)

I didn’t put amounts on anything, because this is all about taste and desired level of creaminess. Also, feel free to use some greek yogurt with the cream, if you want a lighter, healthier version. Here is my general recipe: Throw about three packed handfulls of basil, one handfull of pine nuts, two to three inches off a wedge of parmesan cheese (cut in a few smaller pieces), two or three glugs of olive oil, two cloves of garlic, and salt and pepper to taste into the bowl of a food processor. Process on high until the mixture looks like a light green paste.

In a heavy pot, bring salted water to a boil. Add gnocchi and cook on medium-high until the gnocchi float. Drain.

Meanwhile, heat up ~1/2 cup cream in a saucepan, stirring often. Once it’s steaming, stir in the pesto. Let the two meld for a minute or two. Add the cooked gnocchi and stir to coat.

Serve with some chopped tomatoes for a light garnish.

Creamy Pesto Gnocchi

Creamy Pesto Gnocchi

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