Several friends of mine have been singing the glory of Heidi Swanson’s Coconut Red Lentil Soup for over a year. Now that I finally saddled up and made a variation of that soup, I’m inclined to join their joyful chorus.
Archive for April, 2011
According to Jay, I have some ‘splainin’ to do. I seem to have named this site “Batter Licker,” and yet there hasn’t been so much batter around these parts lately. In fact, the most recent dessert was posted almost three months ago!
But dessert is back, and these triple chocolate cookies are rich enough to make up for the utter lack of dessert since early February.
On Sunday each week, I compile a grocery list, taking careful inventory of the contents in my refrigerator and pantry and cross-referencing them with the ever-growing list of recipes I want to try. But before I add ingredients to my list and recipes to my meal plan for that week, I force each recipe through the reality filter. On a week night, after a full day at work, a workout and possibly laundry or working a shift at Bar Method, I can’t always muster the energy or the patience it takes to cook a preparation-intensive meal and have it not be ready to eat until 9 p.m. Earlier in the week on a Monday or Tuesday, I can usually make it work. But come Wednesday and Thursday, fast and easy take priority. So on those nights, I shove my desire to innovate and experiment aside, and embrace familiar, fast recipes that allow me to eat dinner well before 9 p.m. Enter pizza.
While pizza is often associated with the unhealthy varieties featuring at least a half-inch thick layer of cheese and loads of fatty meats, they don’t have to be that way at home. And they don’t have to be boring either. You would be surprised how far a little dusting of cheese can go when you get a little creative with wholesome yet richly flavored ingredients.
… Read the rest of collard greens, black beans, and potato pizza with parsley pesto on BatterLicker.com!
Whether you count yourself among those who work hard or hardly work in the kitchen, a fresh pesto sauce that comes together after one minute of chopping and one minute of blending is something you have no excuse not to make. What I love most about pesto, beyond its fresh flavor and minimalist prep time, is its unlimited versatility, which extends not only to its uses but also to its ingredients.
I remember picking radishes out of my mother’s garden as a child. And I’m almost certain that I did not clean them with as much diligence (and an entire bottle of hand soap) as the first baby carrots I ever pulled out of the ground. Rather, I brushed off the dirt with my shirt, twisted off the ugly root, and dove right in. Crunchy and spicy, I enjoyed the radish in its freshest and rawest state without any adornments. But unfortunately, I never thought to approach asparagus in the same way.