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March 15, 2016March 15, 2016

Cabbage with Dates, Capers and Salami

I got this huge head of cabbage at the farmers market last week because it was $1 (basically free). Cabbage is pretty awesome, especially for college students with sporadic schedules and limited funds because it lasts and it’s very cheap. While it’s not the most exciting vegetable out there, it’s versatile and can be quite tasty if you get creative.

1 medium sized head of green cabbage
1 large yellow onion
2 cloves garlic
1 pat butter
2 tbsp olive oil
5 medjool dates
2 tbsp capers (w/ juice)
generous squirts mustard
salt/pepper
1/2 cup roughly chopped salami

boil a pot of water and quarter the cabbage
blanch the cabbage for 3 minutes then dunk in an ice bath and drain with paper towels
slice onion kind of thinly and mince garlic and salami (roughly)
in a large skillet add olive oil and butter over medium high heat
when butter melts add the garlic then the onions, let cook down, stirring occasionally, until onions are opaque
slice cabbage roughly
add the salami to the skillet and stir to incorporate
add the cabbage, season with salt, pepper and mustard and cover
let cook down, stirring occasionally for 15 minutes until cabbage is soft and it’s becoming soupy
pit and dice dates then add them and the capers and stir to incorporate and take off heat

February 17, 2016February 17, 2016

Mediterranean Grain Bowl

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Humble grain bowls seem to be all the rage right now. They’re on menus at all sorts of hip restaurants and not so hip ones. But they’re also incredibly easy to make at home and seriously affordable, a college student’s dream. You can basically throw in whatever veggies you have, cooked or raw (or a combination) and any protein with any grain and any seasoning. If this isn’t your idea of an easy recipe, here is a combo I made last night with all my random groceries.

{serves 1}

1/2 cup farro (uncooked)
1 cup broth (optional)
5 mini portobello mushrooms
1 clove garlic
2 tbsp olive oil
3 mini bell peppers
3 cherry heirloom tomatoes
3 artichoke hearts
1 spoonful capers
1 pinch basil
1 pinch thyme
1 pinch oregano
some canned tuna
grainy mustard
salt n pepper

cook farro according to recipe*. use broth for more flavor
clean mushrooms with a wet paper towel and slice
mince garlic and heat olive oil in a medium sized pan then cook that garlic in the pan
add the mushrooms and saute over medium heat, stirring occasionally for a few minutes
when farro is finished, stir in the herbs and season with salt and pepper to taste
slice bell peppers (deseed if necessary) and quarter tomatoes and artichoke hearts
put farro in a bowl and top with sauteed mushrooms, the other veggies, capers and tuna and a dollop of your favorite mustard

*10 minute farro from trader joe’s is my best friend on school nights

March 14, 2015March 14, 2015

Savory Porridge with an Egg on top

This photo doesn’t do this meal justice. It can really be breakfast, lunch or dinner. I am a big fan of slop. Indian slop, Mexican slop, Turkish slop, it seems like every culture has their own version of some mushy grain or bean

1 handful spinach
1 cup cooked steel-cut oats *
1 spoon greek yogurt
1 egg
1 tbsp dijon mustard
2 tsp capers
1/2 tomato
cracked black pepper
drizzle balsamic vinegar (optional)

cook an egg to your liking (I like sunny side up or poached)
slice spinach and tomato
in a bowl stir together oats, yogurt and mustard (sometimes I sub sriracha)
add spinach and tomatoes (or whatever other vegetable fixings you’d like)
slip the egg on top and top with capers, pepper and balsamic

*For events like this, I like to keep some cooked steel cut oats on hand. I cook them in advance and keep them in the fridge- they keep for about a week. They’re super versatile; use them for sweet or savory mush meals like this or sprinkle them over salads to make them a little more substantial.