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Kale Salad with Parmesan and Pine Nuts

 Is there any vegetable out there quite as revered as kale? The greens’ high nutritional value has been beat into our head’s enough that if you haven’t attempted to eat kale by this point, I might assume you’ve been in a coma. I’ve ordered kale salads at restaurants, munched on a kale chip or two, and…

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Cincinnati Chili

 I’m not one to discriminate when it comes to chili. I love it in all forms (beans/no beans, thick/thin, spicy/mild). I distinctly remember in 1st Grade saying my favorite food was “Chili Mac.” My heart has always held a special place for the combination of chili and pasta. Roughly three years later, I tasted prime…

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Country Quiche

 Since beginning the moving process, one of the things I’ll miss the most is having a large (by New York City standards) kitchen. Therefore, every recipe I’ve had a craving for has been pushed to this week. The uncertainty of roommates providing equipment or when I’ll finally be able to ship my own means Country Quiche is in order. If you haven’t seen the first two episodes of “Trisha’s Country Kitchen” on the Food Network I highly recommend seeking them out. Not only are the recipes sinfully delicious (if Paula Deen owns butter, Yearwood owns cheese), Trisha is personable and a joy to watch. This recipe is from her second…

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Southwestern Pork and Bean Soup

 Post-holiday days are always a struggle. Unfortunately build-ups eventually lead to let-downs. Discussions with co-workers revolve around yesterday’s grandiose fare making today’s lunch (the usual spinach salad) pale in comparison. The single remaining Reese’s Peanut Butter Egg sits on my desk saying, “Enjoy me while you can, Brenna. The next candy promotion of epic peanut butter proportion is in October.” You know what always makes me feel better? Soup. Here’s a recipe for a light, yet hearty one. I feel I can call it “light” because there’s no cheese. Or cream. It cooks up quickly and the tortilla strips make an excellent topping– if you don’t munch on them too…

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Black Bean and Goat Cheese Quesadillas

 Two things I naively did not realize: Number one — quesadillas are quite possibly the easiest thing you could ever make. Why oh why have I spent many a hungry night waiting for water to boil for pasta when I could have whipped up a quesadilla in half the time? Number two — quesadillas aren’t fried. They just cook in a nonstick skillet. No oil. I don’t know why I thought there was oil. Much like my ramblings on homemade pizzas and eggrolls, the combination possibilities for quesadillas are endless. They’re also an excellent vegetarian option. This recipe combines black beans, Monterey jack and goat cheese, jalapeno, and a bit…

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Shredded Buffalo Chicken Sandwiches

 When did sandwiches get so complicated? If I had to classify my sandwich tastes I would say I’m a plebeian. Back in the day, I was known for ordering a ham & turkey wrap, plain. I can still see the employee’s face as he questioned, “Mustard?” “No, plain.” “No mustard… Mayo?” “Nope.” “Uhh… Lettuce and tomato?” He would ask in a way that was sure to elicit an “oh, yes of course.” “Just meat.” I’ve ventured into the realm of lettuce and tomato just to bulk up a sandwich when ordering out but to be completely honest, I really just like meat and bread. I think that simple love is…

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Beef, Green Bean, and Scallion Stir-Fry

 Not only do I love the speed of stir-fries, I also appreciate the organization. Each ingredient has to be prepped and ready for the hot skillet. If you forget to mince the garlic, it could result in burnt scallions. I’ve really come to love Asian recipes. Since my pantry has been stocked with rice vinegar, oyster sauce, hoisin sauce, sesame oil, chili-garlic sauce, etc. I find myself gravitating towards the quick concoctions. Stir-fries also lend themselves to customization. This recipe for instance didn’t call for water chestnuts. So I added them in! Next time, I think I’ll substitute the green beans for asparagus. Heck, maybe I’ll even throw in some…

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