Updates Fridays
Tom Collins
There are many variations on a Collins. This is the basic. It’s like drinking delicious alcoholic lemonade, except not that shitty stuff that they sell in bottles.
I don’t know that there’s much better than a nice Collins on a hot day. Maybe a nice gin and tonic? Maybe a nice mojito? Maybe a Pimm’s cup? Maybe I just like drinking in the summer…
Smoothie #1
One of my favorite things about spring & summer is eating fruit. I made this smoothie after I had some pineapple juice (unsweetened) leftover from a party where I made punch. I mean, what else was I going to do with pineapple juice besides put it in yummy drinks?
I am serious that you can’t taste the spinach. And if you don’t add too much of it (just a handful or two), then the smoothie still stays purple from the berries. Fresh spinach helps on that front, as well. The frozen stuff can sometimes be a little strong. The frozen berries, however, are great and also have the bonus ability to make the smoothie cold.
Sometimes I’ll add some ground flax seed to this for some extra fiber + vitamins + omega 3s. A healthy and delicious smoothie!
Soy Sauce Marinade
This is my #1 go-to marinade for pretty much any sort of protein I’m going to grill. Tempeh. Chicken. Pork. Salmon. I’ve tried it all and it is all good. It will work with plain grilling. It will work with ribs. It will work with kebabs. It will also work in the oven.
Usually, I add in a lot more garlic because I like it extra garlicky. That’s up to you. Sometimes I also add in some pineapple juice (when I’m making pork) or some rice vinegar. But it’s also wonderful exactly as it is.
It’s grilling season! Go light a fire and cook some things. Enjoy the sunshine. Invite over some friends. Drink some fruity drinks. Have fun and relax!!
Vegetable Stock
In my freezer I keep a bag of all vegetable trimmings. When it is time to make stock, I pull out that bag and incorporate those vegetables into the stock. Usually I end up adding all the ingredients here as well as those vegetables, so you should try to think of this recipe as the base for experimentation. It is good on its own, but can be added to.
As I’ve made different batches of stock, I’ve learned which vegetables I like in stock and which ones I don’t. The mushrooms are a particularly lovely addition. They add a certain depth to the flavor. I don’t particularly like beet in my stock, but milder root vegetables like turnip or parsnip make a great addition. Leeks, green onions, asparagus stems, greens stems, tomato, etc. etc. etc. You get the idea.
I never add salt to my stocks, since it allows for greater control of the overall salt content when you’re using it as an ingredient in other dishes. Feel free to add it, though!
NB: Dogs should not eat any onion or garlic. Seriously. You can, however, compost those things.
Balsamic Vinaigrette
I have not bought salad dressing in many many years. Learning to make your own vinaigrette is worth it in the long run for flavor and cost. I use this vinaigrette as a simple topping to fresh spring salad greens! Such a tasty and delicious addition to any meal.
Here, the Dijon mustard acts as an emulsifier, helping the oil and vinegar to mix and stay mixed. It might separate a bit overnight, though, so if you store the vinaigrette in the fridge, just shake/stir to remix!
My favorite combination with this dressing: blue cheese, walnuts, scallions, and craisins.
Kale Chips
I love vegetables. Seriously. But sometimes you just need a change from the normal ways you cook things. Kale is a vegetable I sometimes find a little tricky to deal with. 1) There is usually a lot of it in a bunch and it seems to expand as you chop it. 2) It can be a bit tough, even with long cooking, which makes a limit to how much I’m willing to eat of it at a single go. That said, kale is extraordinarily full of nutrients! So it’s worth learning how to cook it in different ways. I must say, kale chips have won my heart.
Kale chips make a great afternoon snack. Or evening snack. Or, really, something to eat at any time. I’m a sucker for crunchy things, so it’s nice to have an alternative to other not so good for you crunchy snacks. Plus, they’re so easy to make! <3
Potato Leek Soup
The farmers’ markets in the city have been having beautiful leeks lately! So I bought a large bunch of them and also some potatoes this past Saturday to make this lovely soup.
My wife is the one who taught me how to make this, though now I seem to make it slightly different from her original recipe. She usually adds in a yellow onion. I just try to increase the leek to potato ratio.
I recommend this soup for a quick and light lunch or dinner. Small prep time. Only 30 mins or so of cooking time (but, like all soups, it’s better the next day!). Despite the cream, it’s pretty low cal (~100 cals per cup, more or less, depending on how much water/stock you add). And it pairs wonderfully with a small spring salad.
Guacamole for a Crowd
One of my favorite things to make for a party is guacamole. I love it! Which is funny, considering I never ate it growing up and both of my parents hate it. I think I learned how to make this from my friend Irene.
Things to consider with this recipe:
Mushroom Risotto
This is my favorite risotto to make. It’s simple, filling, and very tasty! There are lots of variations you can make on this. Adding in leeks instead of onions. Adding in chives at the end. Adding in some garlic. Etc. Etc.
And, really, the basic idea of risotto is flavor + rice + stock + cheese. So maybe you can take it from here? Risotto is a great place to start experimenting…
Spring Greens
I have made it a habit to buy fresh & local vegetables from the farmers’ market near me. One of the things I’ve been loving is all the late winter/early spring greens that have been around.
Here are suggestions of different ways to cook some different varieties. There’s no reason you can’t mix and match, though! Experiment and see what you like. In general, if the greens are shaped similarly, they will cook similarly. Don’t be afraid to try something new!
