In lieu of a real post today, I thought I’d share (read: brag about) two of my favorite healthy sandwiches I’ve been making lately. As I’m back in school and on a tight budget, I really rely on bringing lunch to … Continue reading
If there is one word that is rarely associated with the food I cook it would be vegan. As a lover of all things meat, cheese, and dairy, I struggle not to use butter in everything. That said, I’m trying … Continue reading
Since I don’t really use air conditioning, I spend a lot of time figuring out meals that taste just as good, if not better, at room temp then they do warm. Being able to happily eat a dinner that doesn’t … Continue reading
Mushroom caps are vessels begging to be filled with deliciousness. Stuff portobello mushrooms, or their smaller cousins (pictured), with quinoa for a healthy and hearty veggie-based carb delivery systems that happens to also be quite delicious. 4 large portobello mushroom … Continue reading
I’ve been drowning in snow and a bowl of soup every night has become my favorite part of the night. A side effect of this, and an aversion to canned soup, has resulted in a lot of soup-making. I also don’t like store-bought stocks and broths for soup, preferring to use them in recipes where they aren’t supposed to be the star, and so stock making is an exciting new addition to my repertoire!
This soup is built on a delicious stock made from beef and pork bones. It’s hearty, rich, and absolutely delicious. Rather than the broth being the mechanism for delivery of “the good stuff,” this stock is, in my opinion, the best part of the entire dish. The black beans, ham, and kale round out the soup making it a complete meal that gets more and more delicious as it sits in your fridge.
I suggest making a big pot and eating it all week!
Ham, Kale and Black Bean Soup (Makes ~10 cups)
- 1 lb pork bones
- 1 lb beef marrow ones
- 1 onion, halved
- 2 carrots, halved
- 3 6-inch-long celery ribs
- 2 peeled cloves of garlic
- 1 handful of parsley
- Place bones in a medium pot, cover with water, and bring to a boil. Boil for 4-5 minutes of until a brown scum/foam has formed on top.
- Take off of the heat and drain water.
- Rinse bones with cool water.
- Alternative to steps 1-3: All ingredients except parsley in a metal pan at 375F for 40 minutes.
- Add onion, celery, carrot, garlic, and parsley to the pot with the bones. Cover with water, and simmer covered for 4-6 hours.
- Remove all bones/ingredients, turn heat up to high, and reduce by half. Season.
- 3 cups cubed ham
- 3 15oz cans of unsalted black beans
- 2.5 cups raw chopped kale
- 1 small onion, minced
- 3 cups of stock (previously prepared or store-bought)
- Sauté onions and kale in the bottom of a medium pot over medium heat until the onion starts to become translucent.
- Add black beans, 2.5 cans full of water, and stock to the pot. Bring to a boil.
- Reduce head to medium/low, add ham, season, and simmer for 10-15 minutes.
- Serve with shredded cheddar cheese, sour cream, freshly cracked pepper, and chopped parsley.
I rely on food that can be made ahead and reheated when I need it. Two days a week I’m in class from 8:40am until 8pm and so there really isn’t time to cook. Plus, I hate buying lunch because … Continue reading
As an avid carnivore, I make a concerted effort to not only eat meat every day. This recipe, modified from Bon Appétit, is a fantastic vegetable-focused dish that I use as a main or as a side with left over chicken, … Continue reading
I’ve been on a butternut squash and browned butter kick lately. Perhaps it is because it’s a delicious combo, but it’s probably because it’s a really inexpensive delicious combo. Squash is a very versatile fall and winter veggie that I … Continue reading
After Thanksgiving I go into an undeniable turkey and carb coma. Between potatoes, biscuits, meat, and pie, it’s all a little overwhelming. Cauliflower puree is a great way to lighten up the leftovers. It goes great with all of the … Continue reading
If you’ve been to NYC you’ve seen the halal food carts that park on just about every street corner and serve up a variety of kabobs, gyros, rice concoctions, and mystery combo meals. You’ve also probably eaten at one of … Continue reading