Posts tagged ‘greens’

January 23, 2012

Smitten with Stewed Lentils

Have you ever made Smitten Kitchen’s Stewed Lentils and Tomatoes? No? Well if a big bowlful of cozy lentils, tomatoes and sweet carrots — almost a lentil chili, if you will — sounds appealing to you (and why wouldn’t it?), then you absolutely should. I am telling you that you should.

I am telling you that you should, because I was told — by one of my favorite farmers (and fellow cooking-enthusiasts) — that I should. And I listened to her. Thank goodness. She made it last week and came in raving about it the next day, telling me that it was SO GOOD.  Also, really easy, and it went really well with this… but really just that it was SO GOOD.

“Yeah, it looks pretty good” I said noncommittally, scrolling through the recipe.

“No. You don’t understand: [here she pauses until I look at her; dips her chin; raises her eyebrows, and — giving me her best I-sh*t-you-not face — repeats:] SO GOOD.”

[serious stare]

“Really.”

stewed lentils and tomatoes with DINOSAURS... I mean, dino kale.

I don’t think I can say I’ve ever been intimidated into stewing lentils before. I still can’t — because I actually wanted to make it anyway, and therefore was not actually coerced into it — but I tell you it was a close call.

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November 2, 2011

Collards in Broth

As you may have already gathered from its rather humdrum, self-explanatory title, this post is not about sexy food. It is not about the kind of food that you ooh and ahh over; the kind of food that you present with garnish and flourish. This is not the kind of food you rave about to your friends and take home to meet the parents.

No, my friend: “collards in both” is just what it sounds like. It won’t surprise you, leap out and bite you, or take you for a wild ride. It’s plain-old comfy food: light, simple, and nourishing; soothing to the stomach and the soul.

(If you’re in the mood for some sexy collards, though, definitely try this. I sure am, the next batch of collards I get my hands on!)

So I’ve been feeling a little sad lately. Either as a result of this, or simply because misery loves company, my stomach has been equally unhappy; moody and fussy like an over-tired two-year-old who simply refuses to keep down his vegetables. Toast and tea and clear soup are just about all I can stomach these days… literally… also just about all I can afford.

That said, I also hate waste… and felt compelled to adopt a large bunch of lonely collard greens that remained at the end of a long chilly afternoon outside at the farmstand.

Take a glum girl, chilled to the bones, with a big bunch of collards in hand and a craving for chicken soup and voila: collards in broth.

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December 7, 2010

Lamb Burgers with Buttermilk Blue

Meat.

That’s what I wanted for lunch today.

Perhaps it’s because I’ve been sick and my diet for the last four days has consisted primarily of oatmeal, yogurt, and more oatmeal. Perhaps it’s because I just discovered that a friend of mine who is addicted to fast-food burgers (seriously, the guy keeps McDonald’s in business) also happens to read my blog, and it got me wondering what he’d actually want to eat here, anyway. Or maybe I’ve just been thinking about my brother, a self-professed carnivore, a lot lately.

It could be that a post about lamb from this new blog I recently discovered quietly lodged itself in my subconscious, and decided today was the day to speak up…. Or weirdly enough, it may even have something to do with the fact that I’m reading (and loving) this book about witches and vampires in which the characters talk a lot about blood: the chemical make-up of it, the temperature of it, the color and texture of it, even the sound of it (yes, apparently some blood does make a sound)… and of course, the taste of it.

(I know, I told you it was weird.)

Maybe I was just hungry.

For whatever reason, I quickly realized the quiet, economical, sensible little lunch I had planned for today (primarily consisting of greens and an egg — big shocker, I know) was not going to cut it. I needed meat. Red meat. Stat.

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