lentil stew with kale and potatoes

Right. So here I am. I have been busy with many things: settling in to my new apartment and roommates, getting my wisdom teeth out, Christmas gift making and travels. Cooking, and taking pictures of what little I do cook, has been smack dab at the bottom of my to-do list.

But the upcoming new year, the self-reflection that goes with it, as well as the incredible gorging I accomplished over Christmas (seriously, I deserve a medal) has made me crave meals made from things that have never seen a box. And so I give you this recipe. It called for spinach, but I used kale in an effort to shove more vitamins into me. Also, my new market didn't have mint so I left it out and that was fine. What they DID have was crazy cheap feta at the deli counter. I got 0.8 lb for something like $2.38. Take that, Jewel-Osco.


lentil stew with kale and potatoes
adapted from this recipe from Bon Appetit

2 tablespoons olive oil

1 small onion, chopped
2 large garlic cloves, chopped
4 cups vegetable broth (I ended up adding more at the end)
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces

1-2 medium carrots, chopped
1 lemon
6 ounces torn fresh kale leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Heat olive oil in heavy large saucepan over medium heat. Add onions and stir until become translucent (about 5 minutes), add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 25 minutes. 

Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, kale and cayenne to stew. Cover and simmer stew until kale wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.) 

Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

feta pasta salad redo

greek-style penne with fresh tomatoes, feta, and dill

I came across this recipe while searching for ways to use up the dill and parsley I'd bought for the feta salsa. I halved the recipe and made it for lunch today with some heirloom tomatoes I got at the farmer's market yesterday. Just writing about it is making my mouth fill with drool. You should make this.

Greek-Style Penne with Fresh Tomatoes, Feta, and Dill
Bon Appétit | August 2002

• 2 pounds tomatoes, halved, seeded, chopped
• 1 cup chopped green onions (white and pale green parts only)
• 7 ounces feta cheese, crumbled
• 6 tablespoons chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup extra-virgin olive oil
• 12 ounces penne pasta

Mix first 6 ingredients in large bowl. Set tomato mixture aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

feta salsa and rosemary flatbread

Wow. Flatbread is so easy. New favorite thing to make I think. My dip world has been blown wide open by this new discovery.

Oh, and if you decide to make the feta salsa, here's some advice-- if you're probably lactose intolerant but still kinda in denial about it (because of your love for cheese), you don't want to gorge on this. It'll be hard not to, but trust me on this. The alternative is much much worse and embarrassing for everyone. I mean... that's the rumor... I wouldn't know or anything because I don't have that problem.

Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008 (via Smitten Kitchen)

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

crispy black bean tacos

I made these tacos last night. They were ridiculously fast, easy, and delicious. Also, all the ingredients costed around $8 total. I think this may be a meal I make weekly for a while.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
(from February's Bon Appetit)


1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce



Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.