This soup is just plain ornery. You want soup? You want a light, refreshing soup? You think soup is broth-y and elegant? This soup isn’t. This soup is glorified tomato sauce. This soup has meatballs. This soup has ravioli. Ravioli! Make this soup. And you […]
This comes together in less than 15 minutes, including baking time. I may have cheated and gotten the barbecue sauce out of the fridge, but everything else is 100% pried from the depths of the freezer! This is a complete (yummy!) meal, and stays good […]
I have three passions in life: dogs, economics, and carbs. And there are few better ways to get my carb fix than from arepas. If anyone ever tells you to give up carbs (unless for medical reasons), cut them out of your life, then go cut yourself some bread. Carbs are great! And by that logic, so are arepas! Think of them like corn tortillas, but with a lot more oomph. I like oomph. I like to believe I’m 70% water, 15% caffeine, and 15% oomph. Do other people not think about what they’re composed of? They probably don’t get enough carbs. I firmly believe if people ate more carbs, the world would be a much better place.
1 cup precooked yellow cornmeal
1 cup warm water
1 tablespoon butter, melted
½ teaspoon salt (not shown, because I forgot)
This is easy. Deceptively easy. I kid, it’s just easy. Throw the cornmeal into a bowl,
and then the salt.
Mix that up. It’s important to use precooked cornmeal- it should be available in the Hispanic aisle of most grocery stores. If you just use regular cornmeal, your arepas will fall apart, and then you won’t have any carbs, and then you’ll invade Poland. Okay, that’s kind of a worst case scenario, but just to be on the safe side, use precooked cornmeal.
Pour in the butter,
and mix that in so it gets all crumbly-
and then pour in the water.
At first it’ll seem really runny, like a batter, but leave it for five minutes, and it’ll thicken right up.
Put a cast iron or nonstick skillet on to heat, and then grab a tortilla press. If you don’t have one, well, you can forget about arepas. I kid. You can use a rolling pin, but tortilla presses are really useful when making these. Grab some dough, shape it into a ball, and flatten it.
These fall apart really, really REALLY easily, so transfer it to the pan with a thin spatula, rather than with your hands. Let it cook for about 2 minutes,
then flip it over. It should have some lightly charred areas.
Once it’s cooked for 2 minutes on the other side, remove it to a plate,
and put the next one on.
Keep going until they’re all done. You can just eat these hot with butter if you want, use them like tortillas, or jazz it up a bit.
With all this good stuff! I love having green onions in the house. I also love chopping green onions with scissors. With the exception of the cheese, I actually cut everything with scissors! It was a life changing experience. You should try it some time.
Grab one arepa, and layer on cilantro, bell peppers, green onions, and a healthy amount of cheese.
Plain, or jazzy- these are awesome!
Cornbread fascinates me. Cornbread. Bready corn. Corny bread. Holiday stress is finally getting to me. Turns out, making an entire Thanksgiving dinner alone is actually kind of hard! But this cornbread will make it all worth it. Really. I mean it. I promise.
⅔ cup buttermilk
1 tablespoon butter
¾ cup white cornmeal
¼ cup all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons sugar (add more if you like sweet cornbread)
First things first: Get out a large bowl and sifter. There’s going to be a lot of sifting here!
Sift in the cornmeal, flour, baking powder, and sugar. Then realize you forgot the salt and throw that in.
Now get a whisk (there’s also going to be a lot of whisking. You’ll get good muscles!), and mix it up.
Then crack the egg into the buttermilk, and whisk it up. Seeing as I never, ever, ever have buttermilk in my fridge, I always just pour a little vinegar into milk. I got a little overzealous with the vinegar this time (overzealous is one of my favorite words. I’m quite overzealous in using it. Ha), which is why it looks so weird.
Now pour the buttermilk mix in,
and whisk it up.
Cornbread is really, really simple! Except for this part: whisk it 150 times. Yes, you read that right. 150 times. You won’t regret it. You may not be able to feel your arm for a while, but I say if you can still feel your limbs at the end of the day, you’ve wasted the whole day! Anyways. Melt the butter, and grease 2 little pans with it.
Or one big one. Up to you. Pour the cornbread in
and bake it at 350 F for 20 minutes.
Kale and salad
Let’s talk about kale. I have a love/hate relationship with it. Cooked kale? It’ll take a million dollars and a court order to get me to eat it. Raw kale? Now we’re talking. I don’t mind it, but in a salad with crunchy celery, sweet corn, cheeses, and a blood orange based vinaigrette? Perfection.
5 oz kale
2 oz goat cheese
shavings of rosemary asiago
6 oz can sweet corn
3 stalks celery
3 oz parsley
2 blood oranges
3 garlic cloves
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon Salt
(I’m using regular kale, but feel free to use baby kale)
Start by giving the kale a rinse. If you’re using regular kale, give it a chop, finely slicing until you have shaved kale. If you’re using baby kale, leave it whole! I think it looks pretty that way.
Lay out the celery,
and slice it up.
Drain the corn, and throw it into a bowl. I can’t wait til it’s time for fresh corn. There’s nothing like it.
Next, give the parsley a rough chop. The parsley just gives it a little somethin somethin.
Crumble up the goat cheese (you can also use feta!), and using a vegetable peeler or sharp knife, shave up the asiago.
Toss the ingredients… And now let’s make the dressing!
Mince or press five cloves of garlic (you can use less or more, we really like garlic ’round here) and throw them into a Mason jar.
Slice the oranges, and squeeze in the juice. The blood oranges are going to give the dressing a really beautiful color. I originally debated calling this recipe the bloody kale salad, but that wasn’t the most appetizing title. Oh well. It amused me for a few minutes.
Pour in 1/4 cup olive oil… The salt… And the sugar. Put the lid on, and give it a good hard shake. Really go at it! Taste it and add whatever else you think it needs- more salt, sugar, garlic, etc.
Set it aside so the flavors can meld. In 5 minutes or so, pour the dressing all over the salad,
and give it a toss. Serve it quicky (it tends to get soggy, if you want to make it ahead of time store the dressing and salad separately), and enjoy!
Here’s the printable recipe, with ingredients and instructions: kale salad