This is something I kind of threw together haphazardly and it actually came out pretty well (meaning this is not really a recipe). These are a lot of intense flavors so I would suggest tasting the broth as you go and adding or adjusting as you see fit. Cabbage, as I’ve noted in other blogs, is a beautiful thing because it is cheap, healthy, versatile, tasty AND it lasts a long time so if life happens and you don’t end up eating at home for 5 days (god forbid), your cabbage will still be there. This makes a lot, which is A-okay because it just gets better as the flavors develop through the week. It would be great served with a poached or soft boiled egg on top. It would also be great with some mushrooms or other sauteed veggies in there but it’s also kind of beautiful in its simplicity. Rock on, cabbage.
- 1 medium sized green cabbage
- 1 few squirts of sriracha plus more for serving
- a couple handfuls of rice
- 4 cups chicken broth
- 3 garlic cloves
- 2 tbsp ginger paste
- 3 tbsp soy sauce
- 1 tbsp furikake
- 1 tbsp sesame oil (or other kind of oil if you don’t have it)
- quarter the cabbage then chop/slice it into bite sized pieces
- mince garlic
- heat oil over medium-high heat in a big shallow pan with a lid, and saute the garlic
- add in cabbage and cover with broth
- add soy sauce, ginger paste and sriracha and cover, turn down heat and let simmer for a while
- once cabbage starts to break down stir and add in rice and furikake and more liquid if need be (water or broth)
- continue stirring occasionally until rice is cooked through and you’ve got enough saucy cabbage to last a week!
- top with sriracha (optional, obviously) and a sprinkle of furikake
© 2016, domenicadreamsofcalamari. All rights reserved.
I really love tahini. If you don’t know what it is, it’s a Middle Eastern paste made of ground sesame seeds and it’s delicious. It’s one of the key ingredients in hummus but I really like the roasty flavor it acquires when it is baked. It’s great baked with meat (can you say lamb?!), beans or vegetables.
- 10 small carrots
- 12 small brussels (halved)
- 1 lemon
- 1 lg garlic clove
- 2 tbsp tahini (depending on thickness)
- 1 tsp cumin
- 1 tbsp tamari (can substitute soy sauce)
- 1/4 cup cannelini beans
- 1 tbsp water
- olive oil
- black pepper
- in a small bowl mix tahini, tamari, cumin, lemon juice and water
- pre-heat oven to 350°F
- mince garlic and add to the sauce, juice half of the lemon into the sauce as well
- line a baking dish and spread the carrots, beans and brussels in it; drizzle them with a little olive oil and sprinkle with pepper
- pour tahini sauce over everything
- bake for 20 minutes or until tahini starts turning golden brown and brussels are roasted to your liking
© 2015, domenicadreamsofcalamari. All rights reserved.
Tonight marks the first night of being upperclassmen in college. Yoykes. In honor of this right of passage we are making salmon, that my roommates’ dad caught, for dinner. Just like freshman year when we were the weirdos dressing salmon with olive oil and garlic at our dorm desks and gingerly carrying it over to the communal kitchen to hopefully find a clean pan or tray and not be bothered while we cooked and enjoyed our feast… Except for now we have a super cute and completely equipped kitchen. It’s going to be a good year.
- 1 lb baby potatoes
- 3 sprigs rosemary
- 5 cloves garlic
- 1/2 a lemon
- 3 tbsp dijon mustard
- few grinds black pepper
- sea salt
- 3 tbsp olive oil
- 2 tbsp balsamic
- 1 thick, 8 in slice of salmon
- cut lemon into slices then into half-moons
- lay lemons flat in the pan then pour potatoes over
- keep garlic in skin and wedge in between potatoes, place rosemary in as well
- drizzle olive oil, balsamic, mustard, pepper and salt over the top
- bake at 300° F for 20 minutes then remove and stir around, poke potatoes with a knife of fork
- bake for 20 more minutes then remove and cut potatoes in half, turn heat up to 350° F
- cut salmon in half and place it in the middle of the potatoes and bake 25-30 minutes or until salmon is cooked
© 2014, domenicadreamsofcalamari. All rights reserved.