i'm moving this blog, sort of.

to tumblr. when i finally decide that i care to, that is.


black bean soup.

i love black beans. this is not a secret. i love soup. also, not a secret. here's my black bean soup recipe.


1 bag goya dried black beans, pre-soaked, picked through, and rinsed
fresh cilantro, chopped, to taste (i used about 1/3 cup)
3 leaves fresh culantro, chopped
2 white onions, diced
6 cloves of garlic, crushed and chopped
black pepper, to taste
sea or kosher salt, to taste
water (about 3 cups)
white vinegar (1 capful)
hot sauce, to taste (optional)
crushed red pepper flakes, to taste (optional)
olive oil

put the beans in a plastic container. add about 1/2 cup of vinegar. fill the container w/ cold water. your beans will need to soak about 24 hours in your fridge (or, if your kitchen is FREEZING the way mine is, they can stay out). how will you know they're soft enough? the dark purple liquid that will run off of them when you rinse. also, the beans will be soft enough to squeeze ever so slightly.


in your stock pot, add all spices (except vinegar and hot sauce), olive oil, garlic, and onions. heat on medium-high heat until onions are translucent.
add rinsed beans to pot.
add water, vinegar, and hot sauce.
bring soup to a full boil, stirring occasionally (to keep the beans from sticking to the bottom of the pot).
reduce heat.
simmer for approximately 3 hours or until the beans reach your desired tenderness.

you may also add to this soup: chicken broth, veggie stock, or beef broth instead of water. you may also include bacon. because bacon is fucking delicious.


thanksgiving is damn near tomorrow.

& here i go w/ the late macaroni and cheese post.

for the dairy eaters, for the wheat eaters, there's plenty. there are a million and one recipes. even some with, like, hot dogs in them.

but, the soy, dairy, and/ or gluten-free livers don't get a whole lot. of course, there's store bought mixes and frozen entrees. but what about thanksgiving and other major meals? what about the first major snow of the year, when you go buy all manner of crap so you can stay in and eat? that's what i'm getting into right now. a recipe, for those who are in deep need of mac & cheese that won't make them feel like the oddball out. or like they're destined to have tummy problems and/ or hives for indulging themselves.

karina of gluten-free goddess has a recipe for what she simply calls the best vegan mac & cheese. it looks amazing. i haven't tried it yet. cuz i'm lazy and would rather deal w/ the sinus headache of rice pasta drowned in regular ass cheese sauce.

also, heidi swanson has this spelt macaroni w/ cashew cheese that i've made before. with the right substitutions, this can be fully allergen free. the flavor is amazing.

happy cooking!


frittata for that ass.

see, i don't really eat eggs all like that. unless i have a vicious hangover. so, when i'm trying to figure out low-gluten or gluten-free breakfasts, i never think of omelets or anything of that nature. it's like: oatmeal, potatoes, turkey sausage, bacon, maybe leftovers from the night before. i never think about eggs. as a matter of fact, i only buy them if they're an ingredient in something. so, when i saw our fridge was home to 4.5 dozen eggs in anticipation of thanksgiving, i was like "eeeeeewww! what am i gonna do w/ all those eggs? how do i keep them from going bad? ACK!"

then, it dawned on me: make scrambled eggs for boothang every morning. but that really didn't work, cuz she never eats more than two at a time. & i didn't feel like making sweet potato latkes. so i thought, and thought, and while perusing thekitchn.com, it hit me: FRITTATA!

not that i think y'all care how i arrived at this. i'm being self-indulgent & a bit of a story telling jackass. time for the recipe.

1 dozen eggs, beaten
3 small yukon gold potatoes, sliced into thin rounds
olive oil
hot sauce, to taste (i use crystal) ** totally optional. not required. at all.
black pepper, to taste
sauteed vegetables (i mixed broccoli, spinach, and some onion marmalade)
3 cloves of garlic, pressed
a few pinches of sea salt

** there's no cheese in this recipe because we only had american and i don't count that mess for anything that isn't a cheesesteak or grilled cheese sandwich **

preheat oven to 375 degrees.

add about 1 tablespoon coat the biggest oven-safe skillet you have (cast iron is my go-to, about 1 foot in diameter) with olive oil. heat oil; add potatoes and a pinch of salt. cook potatoes until they are soft, stirring often. remove potatoes from skillet and set aside. in the same skillet, warm broccoli, spinach, garlic & onion marmalade. remove vegetables from skillet and set aside. you will need to add more oil to the skillet. lower flame to medium-low, and with a paper towel (or a basting brush), lightly touch the entire inside of the pan with olive oil.

pour about half of your beaten eggs into the skillet. cook until the edges of the eggs begin to solidify. layer potatoes on top of the egg; cook for about 3 minutes or until you see more of the egg solidify. add the other vegetables and the rest of the egg. cook about 5 minutes at medium-high heat or until the top layer of egg is runny primarily at the middle. turn off flame, place skillet in oven.

bake for about 15 minutes (or until the egg is no longer runny). remove skillet from oven. with a butterknife flush against the inside wall of the skillet (between the frittata and skillet), turn the pan. keep going until you return to your original starting point (the easiest way to complete this is to start at the handle).

let the frittata cool for about ten minutes. with a steady, protected (THIS MEANS A REALLY STRONG OVEN MITT OR A DRY TOWEL) hand on both the bottom of the pan and the handle, turn the skillet over onto a large plate. (the frittata will be upside down.)

after the frittata cools, feel free to flip it right side up. slice in half, then quarters, followed by eighths.

serve with toast, breakfast meat or tofu scramble, or by itself.
reheats really well in the oven, and keeps pretty well in the fridge overnight. if you're serving this the day after preparing, the frittata can be a bit runny in the middle -- the reheating will take care of that. if possible, let the frittata get to room temperature before placing in oven. and, please do NOT put your cast iron in the fridge. add cheese before serving, if desired.

buen provecho!


tangy coconut lime soup.

so, i didn't feel like making a big, grand meal. & i had some leftover ingredients hanging out in the fridge. my basil (which i bought only a week ago!) was beginning to wilt. there were scallions boring holes in my very being every time i opened the crisper. and the pre-seasoned chicken thighs i'd cooked last tuesday were just sitting in their own juices. angry. neglected. unloved. so, i decided to make a soup. this soup is somewhat complicated, but all the way awesome. it's an all-day-long recipe.

ingredients and instructions are posted in the order of their addition to the soup. omit or add what you like, where you like, w/ the exception of the lime vegetable broth -- the addition of coconut milk really cuts its flavor.

lime vegetable broth
2 medium carrots, skinned, whole
6 scallions
4 celery stalks
6 cloves garlic, peeled, crushed
juice of 1 lime
salt (to taste)
pepper (to taste)
crushed red pepper (about 1 tablespoon)
1 tbsp ground thyme

olive oil

in a stockpot, add scallions, garlic, and olive oil. saute all until scallions become fragrant. add spices, carrots, celery, and water. bring to a boil. lower to a simmer; cook until carrots and celery are soft. remove celery, carrots & scallions. add coconut milk. bring to a full boil; lower to a simmer. add more seasoning & the juice of up to 3 more limes per your taste.

this is where the recipe gets all choose your adventure for folks. veggies/ vegans/ ppl w/ no desire to add meat: turn off the soup, add veggies of your choice. i like bell peppers, broccoli, sliced carrots, a diced onion.

for the meaties:

this is where i threw in some leftover bone-in, skin-on, seasoned really well chicken thighs. 3 of them. and all their drippings. i simmered everything until the meat fell off the bone. i then added more spices, turn the pot off, added broccoli, bell peppers, and mushrooms, and served w/ white rice.

serves as many as you want, depending on how much you make... or how many ppl you have to feed to begin with.


i made a meatloaf, and it didn't suck!

if you know anything about me, you know that i make my dishes up as i go. so, when i decided that i wanted to make meatloaf, i totally fucking winged it. here goes nothing. meatloaf with balsamic onion marmalade.


meat loaf:
1 lb ground turkey (shadybrook farms' 85/15, not 93/7 or turkey breast)
1 small red onion, grated
sea salt, to taste
black pepper, to taste
1 egg, whipped
4 white button mushrooms, sliced thin
olive oil
garlic powder, to taste
about 1/4 teaspoon crushed red pepper flakes
& the special ingredient!! about 1 cup cheerios (plain), crushed & smashed into smithereens.

onion marmalade:
butter (or earth balance or whatever buttery thing you use), abt 1 tbsp
2 medium sized red onions, diced
balsamic vinegar, abt 1/2 cup
a pinch of salt
a pinch of black pepper
a pinch of crushed red pepper flakes
2 tbsps agave nectar or honey (it's all i had. other marmalade recipes call for sugar, of course)
a dash of garlic powder


- preheat oven to 375 degrees
- saute the sliced mushrooms in olive oil, garlic & a pinch of salt. once the mushrooms are soft, set them aside to cool.
- while mushrooms cool, add the remaining meat loaf ingredients in a bowl. mix thoroughly -- set mixture aside.
- in a saucepan, add all marmalade ingredients EXCEPT the vinegar and agave.
- stir frequently, cooking on high heat.
- once the onions become translucent, add agave syrup.
- cook mixture for about 3 minutes on high heat or until the agave reduces to a thicker consistency.
- add balsamic vinegar; reduce heat.
- cook marmalade on medium heat for approximately 10 minutes, or until the onions are completely soft, stirring often.

- after the marmalade is done, comes the fun part: the meat loaf.
- mix the mushrooms into the turkey mixture.
- coat the inside of a large-enough roasting pan with olive oil.
- pour the turkey mixture into the roasting pan. shape the meat into a rectangle with rounded edges (that's loafy, right?).
- roast for approximately 40 minutes, covered with aluminum foil or a lid (if your roaster has a lid, awesome).
- remove from oven. cover the meat loaf in onion marmalade.
- return to oven and cook, uncovered for approximately 15 minutes more (or until the meat loaf is your desired firmness).



deliciousness unreal: black eyed pea salsa.

i think black eyed peas are awesome. after making & eating this salsa, you probably will, too.

1 big-ass can of black eyed peas (i use goya), drained & rinsed
1 bag frozen corn, thawed & drained
1 large green bell pepper, large dice
3 roma tomatoes, large dice
1 medium white onion, large dice
3 celery stalks, sliced horizontally (you can be fancy and dice if you want, i don't really care)
the juice of 1 lime
sea salt, to taste
cayenne pepper, to taste
crushed garlic, to taste
black pepper, to taste
olive oil (about 3 tablespoons) (optional)

combine spices, lime juice, onion, & celery in a bowl. mix enough to thoroughly coat the onion & celery. set aside for about 10 minutes. (during this time, you can finish any chopping or do the rinsing/ draining of the corn and black eyed peas)
add all other ingredients; mix gingerly, as the peas will be kind of soft & you don't wanna turn them into mush. chill the salsa or serve at room temperature.

this salsa is also absolutely fucking delicious when served as a soup, in chicken or veggie stock. jesus.


chick peas!

because i have this bad habit of tweeting about what i eat & not posting it here, i've been chastised by some folk who simply wanna know how i do what i do in the kitchen. so, here it goes:

1 can chick peas, rinsed and drained
1 medium heirloom tomato, large dice (any tomato will do, this is just what i had on hand)
1 small white onion, large dice
1 tablespoon curry powder
1/2 cup water or vegetable broth
2 cloves of garlic, chopped
salt & pepper, to taste
olive oil (enough to coat the bottom of a small saucepan)

coat a small saucepan with olive oil. add salt, pepper, onion, garlic, curry powder, & tomato.
when the onions begin to turn translucent, add the chick peas & water or broth. bring to a full boil for about 5 minutes.
lower the heat, cover the pot & cook for about 10 minutes or until the chick peas are the texture you like.
remove from heat -- serve over rice.


fried rice.

i like rice.
i am also kinda broke on the regular.
so, i make fried rice. like this. (as per usual, no actual recipe, just an ingredient list & room for modifications and substitutions)


2 cups of rice (i prefer brown, but it's not necessary), cooked (make sure it isn't sticky)
1 large white onion, diced (or 1/4 lb scallions, chopped)
carrots (three medium sized),cut into medallions about 1/4 inch thick
the juice of 1 lime
toasted sesame oil, to taste
sea salt, to taste
black pepper, to taste
garlic (about 2 tablespoons,minced)
3 medium sized chicken breasts marinated (optional)
olive oil

cook chicken breasts in olive oil, salt, pepper & garlic. set aside to cool. cube the chicken once it cools.
in the same pan, add rice & carrots. cook on medium-heat for about 2 minutes. reduce heat. add scallions. add a splash or two of sesame oil. add lime juice. while the rice & veggies are cooking, season the mixture to your tastes. add chicken to rice by folding (don't stir, you may break the rice, & nobody really wants that). return to high heat. cook for about 5 minutes.

serve w/ as many or as few veggies as you like, with or without soy sauce, with tofu, red meat, or pork. it's up to you! just don't forget the lime juice. lol.


this blog is moving.

sooner or later.

to a new URL, with pics, and all that fancy shit y'all like.

in the meantime, dig through the archives, check the links, & relaaaaax.