Life changes, and apparently mine does this all at once. In two weeks time, I’ll have flown to Houston to wrap up work at my most recent position, will head home to pack up the one bedroom apartment in Chicago, will fly down to Atlanta to train for my new career, and then back to Chicago to move into our gorgeous two bedroom place in River North. Am I cooking as much these days? No, but I’m relying on some old standbys to get us through the next few weeks without eating out every night.

When I know a busy period is coming up I plan ahead and cook up odds and ends on the weekend that can be quickly thrown together in a casserole dish during the week. Pre-cooked rice and chicken breasts can mean the difference between a 20- and 60-minute meal. Mexican Layer Casserole takes advantage of both. This dish is comfort food to me. It’s flavorful and filling and comes together quickly, even though the ingredient list looks long. Don’t skip the chiles in adobo sauce because their spicy smokiness really punches up the flavor in the casserole. You should be able to find them in the Mexican food section of most large grocery stores, along with the can of green chiles. If you prefer less heat just omit the green chiles, gringo

Mexican Layer Casserole

Adapted from Low-Fat Living Cookbook
Serves 6
Hands-on time: 30 minutes
Cook time: 30 minutes
Cost per serving: ~$2.50

Rice
2 cups cooked brown rice
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin

Sauce
1 teaspoon canola oil
1/2 white onion, chopped
2 cloves garlic, minced or pressed
1-14.5 ounce can diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon cornstarch
1 teaspoon water
1 cup low-fat sour cream
2-3 chiles in adobo, chopped with 2 teaspoons sauce reserved
1-4.5 ounce can green chiles, chopped (optional. You could use a can of chopped chiles, too.)

Filling
No-stick spray
3 cups broken up corn tortilla chips
1-15 ounce can refried black beans, warmed
1.5 cups low-fat shredded sharp cheddar
1 cooked chicken breast, diced small (optional)
1 tablespoon chopped cilantro

Prep work: Mince the garlic. Chop the cilantro, onion, and chiles in adobo. Chop the green chiles and chicken, if using. Warm up the beans in a sauce pan on low heat.

1. To make the rice: mix together all of the rice ingredients and set aside.
2. To make the sauce: Heat the oil over medium heat in a medium saucepan. Add the onion and garlic and cook for 2 minutes. Add the can of tomatoes, broth, tomato paste, chili powder and cumin. Cover and let simmer for 10 minutes.
3. Reduce the heat to low. Mix the cornstarch and water in a small bowl, then stir in the sour cream. This will help prevent curdling when you add it to the hot sauce. Stir in a small amount of the sauce into the sour cream, then transfer the sour cream mixture to the sauce in the saucepan. Add the chiles in adobo with the reserved sauce and the chopped green chiles (if using). Stir everything to combine and remove from the heat.
   

4. To assemble the casserole: Heat the oven to 375° F. Spray a 2-quart baking dish with no-stick spray. Arrange half the chips on the bottom, then drop spoonfuls of the warmed beans on top, using about half on this first layer. Warming the beans makes this step easier. Layer on 1/2 cup cheddar, half of the rice, half of the chopped chicken (if using) and half of the sauce. Repeat the layers of chips, beans, cheese, chicken and sauce. Sprinkle the remaining 1/2 cup cheddar on top.
5. Bake for 30 minutes uncovered. Sprinkle with the remaining cilantro and serve.

Nutrition info assumes that optional ingredients are used and low sodium chicken broth and low fat sour cream, cheese and black beans are used. This casserole is a good source of almost everything and is still low in fat in spite of the cheese and sour cream.

Currently making me happy
I started this in my last post and I think I’ll keep doing it as I find things that make me happy. For now I want to focus on things I discover as I get to know Chicago, but eventually I will branch out.

Just three blocks from my house is the sweetest of temptations, Canady Le Chocolatier. It’s a lovely little chocolate shop tucked into a small store front in the South Loop. The hot chocolate at Canady beckons me out of the apartment even on the ickiest Chicago winter days. But the chocolate silk pie, oh man, I have never had anything like it. The texture is smooth and creamy but it’s not so rich that you get sick of it after a few bites. The flavor is much more complex, with a honey-like depth to the sweetness. I’m practically salivating just writing about it.

Mr. Canady makes all of the chocolates on site and you can tell that this is his passion. Each of his little treats is like a gem, a delicious, addicting little gem.

And some how, this disappoints me.

Where is all the damn snow?!? My imagination promised me heaps of pristine fluffy flakes begging to be stomped on, scooped up and rolled around in. I have a RomCom playing in my head where my boyfriend and I, scarved and earmuffed, frolic and romp through the snow while bouncy pop music chirps about the glory of love. Has it happened IRL? Nooooooo! And I was seriously beginning to pout until yesterday, when we got over 6 inches of snow. This Pee Wee Herman video pretty much sums up my reaction:

I’ve only gotten a little bit of frolicking in, but I have to say that I find myself grinning and even giggling when I walk down the street. I stomp into the snow banks, and I don’t care that my boots get all messy. Snow is new to me and I pretty much love everything about it.

And all of this was to set up my new favorite winter dish, this super quick chili recipe I tweaked from Real Simple. I added some ground meat to it, but you could just omit that part if you want to keep it vegetarian. I love the addition of bulgur because it adds a little more heft to the dish. It sticks nicely to the ribs. In the photo you can see a big hunk of my favorite cornbread, made with blue cornmeal for fun. I’ll post that recipe after this one. It’s some good stuff.

Quick Chili

Adapted from Real Simple
Serves 4
Total Time: 30 minutes
Cost per serving: ~$4

1/2 cup bulgur wheat
juice of half a lemon
1 jalapeño, seeded and chopped
olive oil
salt and pepper
1/2 pound ground meat (optional. Use beef or pork, whatever you have)
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 14.5-ounce can diced tomatoes (I like the ones with mexican spices or adobo seasoning)
1 15-ounce can pinto beans, rinsed

Prep work: Juice the lemon, slice the green onion, seed and chop the jalapeño, chop the onion, bell pepper and garlic

1. In a small saucepan, bring 1 cup water to a boil. Add the bulgur and simmer, covered, for 5 minutes. Remove from the heat and keep the bulgur covered for 10 minutes. The water should soak into the grains. Stir in the lemon juice, jalapeño, a nice glug of olive oil, and salt and pepper to taste.
2. While the bulgur is cooking, brown the meat in a large pan or a pot over medium-high heat. If you are not using the meat then just heat about a tablespoon of olive oil and skip to the next step.
3. Add the onion and bell pepper to the pan and cook until softened, 6 to 8 minutes. Add the garlic, cumin, chili powder, and salt and pepper to tast. Stir everything to combine and cook for another 1 to 2 minutes.
4. Add the tomatoes and their liquid and 1½ cups water to the pan and bring to a boil. Add the rinsed beans and simmer for about 10 minutes.
5. Divide the chili into bowls and top with the bulgur mixture.

The nutrion info assumes a total of 1/4 teaspoon salt, 1 tablespoon olive oil and 95% lean ground beef was used.

Lifestyles change. Mine sure has in the last few weeks. I’ve gone from driving over 70 miles a day to getting in the car about twice a week. Because I no longer commute, there is more time for me to do the things I enjoy most, like playing in the kitchen. I have a new “roommate” who requires meat most nights for dinner but still loves a good veggie dish. So things have changed, and I’d say for the better. I’m so happy here in Chicago with my guy, the new Mountain Goats album can’t even make me feel blue. Now, I feel like life is where I always wanted it to be.

I might have skipped over this recipe in the past because it bakes for over an hour. The prep time is quick, though, and my body was hankering for a good greens recipe. I also have a new mandolin to play with, which made slicing the potatoes and onions even quicker. Check it out. I was playing with the settings on my camera and it came out all Gerhard Richtery:

Modern art in my kitchen

This casserole is a stick-to-your-ribs, it’s-in-the-single-digits kind of dish. You could skip the cheese if you wanted and make it vegan. I indulged and justified it because I’m doing a lot more walking these days

Winter Greens and Potato Casserole

Adapted from Cooking Light
Makes 8 servings
Prep time 30 minutes
Cook time 1 hour 15 minutes

8 cups water
3 bunches kale
6-8 medium yukon gold potatoes (about 2 pounds)
Cooking spray
1 onion
3/4 teaspoon salt, divided
1/2 cup shredded mozzarella
1/2 cup shredded parmesan
1/2 cup broth, chicken or veggie will work

Prep work: Rip the leaves off the kale into chunks and discard the stems. Rinse the kale chunks in a bowl of water and strain. Slice the potatoes and onions about 1/8 inch thick.

1. Preheat the oven to 350°.
2. Bring water to a boil in a big pot, the biggest one you’ve got. Add the kale and 5 minutes. Drain and set aside.
3. Coat the bottom of a 13 x 9-inch baking dish with cooking spray. Place 1/3 of the potato slices in a single layer on the bottom and top with half of the onion slices. Sprinkle with 1/4 teaspoon salt; top with half of the kale mixture. Sprinkle kale mixture with 1/4 cup each mozzarella and parmesan.
4. Repeat a layer of 1/3 of the potatoes, the remaining onions, 1/4 teaspoon salt and the remaining kale. Top the kale this time with the remaining potatoes and sprinkle with the remaining cheese. Pour broth evenly over the top, and sprinkle with remaining 1/4 teaspoon salt.
5. Cover with foil and bake at for 45 minutes. Uncover and bake 30 minutes or until the cheese is browned.

I’m not sure I understand the difference between pizza and flatbread, except the pizza generally has a sauce (except for mine) and is round. Flatbread, to me, should be rectangular. The debate is pointless to me, as long as it tastes good. I started out this recipe by making the dough a day ahead and storing it in the fridge. I timed myself, it took 7 minutes and 15 seconds to prepare the dough. I then ran an errand while it rose, et voila, convenience for the next evening’s meal.

The choice for toppings was random, centering on the vague idea of a potato flatbread. I picked up a few red potatoes and was on the lookout for leeks, which were nowhere to be found. I guess they are out of season now. I DID run across some lovely radicchio, and thanks to the handy seasonal veggie tool, I knew it was in season. The choice of cheese was also purely coincidental. They had some Gruyère out for sampling at the Whole Foods and I thought the nuttiness would go well with the bitterness of the radicchio. Gruyère is a mild stinky cheese, but don’t be put off by the stank. Once it melts it’s mellow and adds a nice bit of saltiness.

The results were satisfying and fantastically simple, the perfect comfort food for me. If you aren’t up to preparing your own dough you can buy refrigerated pizza dough. I recommend slicing the potato paper thin so they will cook all the way through. I use a mandolin slicer to do that, but you could use a sharp knife and your mad knife skills and get the same result. Now I seriously need to get to my packing

Non-natural lighting. Meh.

Potato and Radicchio Flatbread

Dough recipe adapted from Smitten Kitchen
Serves 4
Total time 2.5 hours, but only 30 minutes is hands on (look at how I justify this behavior here)
Cost per serving $4

For the dough:
3/4 cups white flour
3/4 cups wheat flour
1/2 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil

For the topping:
2 oz. Gruyère
1/2 head of radicchio (save the other half for a salad)
1 medium red potato
1/3 cup chopped onion
1 glug of olive oil
1/2 teaspoon salt
freshly ground pepper

1. Mix the flours, salt and yeast in a large bowl. Add the water and olive oil, stirring mixture into a ball. You will probably not be able to make it into a homogenous ball, but there’s an easy fix for that. Smitten Kitchen says to dump everything onto a floured surface and let it sit, covered by the empty bowl, for a few minutes. When you come back to it you should be able to incorporate every bit into a ball.
2. Knead the dough a few times: fold it in half, press it with the palms of your hands, turn it a quarter turn, repeat. Lightly oil the bowl and roll the dough ball around the bowl to coat it with oil. Cover the bowl with plastic wrap and let it rise for 1-2 hours, until it has doubled in size.
3. Dump the dough back onto the floured surface and press the air out of it. Make it into a ball again and let it rest covered for another 20 minutes. At this point you can wrap the dough ball in plastic wrap and store in the fridge overnight.
4. Heat the oven to 450 degrees. Sprinkle some cornmeal on a cookie sheet. On a lightly floured surface, roll out the dough into a rectangle. Place it on the cookie sheet.
5. Grate the Gruyère on the large holes of a box grater and set aside.
6. Coarsely chop the radicchio and slice the potatoes thin. Place the veggies and the onions in a large bowl and add a nice big glug of olive oil, the salt and some black pepper to taste. Toss the veggies to coat.
7. Pick out the potato slices and layer on the rolled out dough. Dump the radicchio and onion on top, then sprinkle with the cheese.
8. Bake for 15 minutes, remove from the oven and let the flatbread rest a minute or two. Cut into squares and enjoy.

I didn’t create a nutrition label for this recipe because, frankly, I couldn’t be bothered to. I’m not as concerned about the minutia of nutrition for the next few days. As long as I don’t resort to fast food, I figure I’m doing all right.

I saw this recipe for a butternut squash pizza on Real Simple and knew I could make it real simpler. Instead of using the refrigerated dough the recipe calls for, I turn to my quickie standby for mini pizzas: the pita. This recipe comes together in under 30 minutes with the pita as the crust. If you wanted to use the refrigerated dough or get even fancier and make your own dough, I’m sure the results would be irresistible.

I jazzed up the recipe a bit by using a goat’s milk ricotta with smoked paprika. Oh hell yes. This lovely fresh cheese is made by a local Texas company called Poia. If you can’t find it you can mix a little paprika with some regular ricotta. The smokiness of the paprika works well with the sweet roasted squash, so give it a shot.

Butternut Squash Pita Pizza

Serves 6
Total time: 30 minutes
Cost per serving: $3

1 butternut squash, or 1 package of pre-cut if you are feeling REALLY lazy
1 small yellow onion
2 tablespoons olive oil
1 teaspoon kosher salt
freshly ground black pepper
1 package of 6 whole wheat pita bread
1/2 cup fresh part-skim ricotta
1 teaspoon smoked paprika (optional)
1 tablespoon fresh thyme leaves

1. Pre-heat the oven to 400 degrees.
2. Peel and cut the squash into bite-sized chunks, about 1/2 inch. Slice the onion into 1/4 inch rings.Put the squash and onion in a bowl, drizzle with the oil, season with the salt and pepper, and toss. Place in a baking dish and roast about 20 minutes. Transfer back to the bowl.
3. Spoon the squash and onion mixture onto the pitas. Mix the ricotta with the paprika (if using) and place little dollops of the ricotta around the pita. Sprinkle with the thyme.
4. Place the pitas back in the oven and bake for 5-10 minutes, or until the pita starts to brown and the cheese melts.

Was I kidding about the vitamin A? This little pizza is a nutrition boon. I pictured it above with the Tangy Roasted Brussels Sprouts I made the other day. After eating that meal I felt like SuperWoman.

Yes, It IS That Easy Tomato Sauce

Look at the steam rising off of this!

4 ripe tomatoes
1 Tbsp olive oil
3 cloves (or more!) garlic
1 med. onion
2 cups whole wheat rotini or other chunky pasta

salad dressing of your choice
Bagged salad greens
hydroponic sprouts (my new favorite thing)
grape tomatoes

1. Set a pot of water deep enough to cover the tomatoes to boil. Score the bottom end (not the stem end) of the tomatoes with an ‘X’. You don’t have to cut deep, just enough to break the tomato skin. Once the water is boiling, put the tomatoes in for no longer than 60 seconds. Fish the tomatoes out with a spoon and let cool for a minute. Now this is important, turn off the burner but keep the water on the stove. You’ll use it in a sec for the pasta.
2. Heat the olive oil in a pan on medium heat. Peel and press (or chop) the garlic. You should be able to slip the skins off now the tomatoes are cool. Toss the skins in the rubbish bin, unless you feel like snacking on them (which I totally did). Cut each tomato in half and dig out the seeds (with your fingers) into the sink. This part is fun ‘cuz you get to get messy.
3. Scoot the garlic into the heated oil, stir for a few seconds, then place the tomatoes cut side down into the pan. Bring the heat up a few notches and let simmer for a sec. Now turn the heat back on the tomato water. Add more hot tap water if you need to so that you have enough to boil the pasta. Since it’s still pretty hot it should only take a second to boil.
4. Chop up half the onion in the mean time. My boyfriend likes HUGE chunks in his sauce, but you chop to the size you like. I suggest going no bigger than bite sized since we won’t be simmering as long as he does.
5. Drop the pasta into the boiling water and cook according to the package. Smush the tomatoes with the back of spoon, hacking them up into large chunks. Let them simmer a bit longer. If the sauce is getting a little dry just add some of the boiling pasta water to it. About a 1/4 cup at at time should do ya.
6. Toss all the ingredients for the salad together. I just love those hydroponic sprouts they sell at whole foods. They are so peppery and pack a big nutrition wallop.
7. Check on the tomato sauce, which by now should look as saucy as Tara Thornton on True Blood. Smush up the tomatoes again and add the chopped onions. Let simmer for a few more minutes, until the onions look translucent. Again, if you need to add water just get some from the boiling pasta water.
8. Check the pasta for done-ness, and drain. Put into a bowl and scrape the tomato sauce on top, tossing to coat. It won’t look like there is a whole lot of sauce because it’s not all thick with preservatives and food additives like that jarred crap. Trust, it’s coating the pasta. Serve along side the salad.

If you are really pressed for time just skip the part where you boil and peel the tomatoes and remove the seeds. My boyfriend doesn’t do it because he’s not as fussy as me, and his sauce comes out fine. You can also add all kinds of crap to this sauce, like olives or chicken or even herbs if you want to get all fancy. I like it simple, but go nuts if that’s your thing.

This is a weekend meal for me, mostly because it takes about 30 minutes to prepare. The salmon burgers a little on the expensive side, but they are one of my favorite convenience foods at Whole Foods. Plus, salmon is just so darn good for you. I realized when planning for this dinner that I was gonna dirty up quite a few pots, so I made one pot do double boil duty. Check out the deets below.

Double Boil Pasta Madness!!

Total time: 30 minutes
Cost per serving: about $8 (those salmon burgers aren’t cheap, but they are delicious!)

1/2 cup green lentils
1 Tbsp olive oil
1/2 medium sized white onion
2 large garlic cloves
1 14 oz can diced tomatoes
1 cup frozen spinach
2 cups whole wheat pasta (I like to mix shapes like shells and rotini, but if you want to be all boring then just go for one type)
cooking spray
4 salmon burgers from Whole Foods, any flavor
a few handfuls of fresh spinach
a few spoonfuls of pico de gallo
salad dressing of choice

1. Fill a large pot with waaaaaay more water than you think you need to boil the lentils. Put the lentils in the pot and bring to a righteous boil. Low the heat and let the pot simmer. Now pay attention here, we’re gonna do some math, HOORAY! Lentils need about 25 minutes to get cooked through. Some people like ‘em way mushier, but I prefer then to hold their shape so 25 minutes is max for me. Look at the pasta package and see how long it will take to cook it al dente. Subtract that from 25 and that is how long you will let the lentils boil before you add the pasta. Por ejemplo:

   25 minutes for lentils – 13 minutes for pasta = 12 minutes the lentils boil before you add the pasta to the water

   Make sense? This way you only use one pot for both.

2. While the lentils are boil pre-pasta, heat the olive oil over medium heat in a medium sized SAUCE PAN. Not a skillet or a fry pan, but a sauce pan that can hold a few cups of liquid. Chop the onion and mince the garlic and add it to the oil. Stir for a few minutes until the onion gets a little translucent and the garlic is fragrant. Dump the entire contents of the canned tomatoes into the pot. Don’t drain them, you want the juice. Let that heat to a simmer, then add the frozen spinach and stir until the spinach is, uh, not frozen. Set the sauce on low heat on the back burner and cover.
3. By now you can probably dump the pasta into the simmering lentils and crank up the heat again just until it boils, then lower back to a simmer. Keep an eye on the time, because there is no sin less forgivable than overcooked pasta.
4. While the pasta cooks, heat a pan over medium heat and spray the pan with cooking spray. Add the salmon burgers to the skillet and cook about 6-7 minutes on each side. Meanwhile, make the spinach salad by tossing the spinach, pico de gallo and dressing in a bowl. This is DOUBLE SPINACH MADNESS, too!
5. When the pasta is done cooking drain the entire pot in a strainer and return the pasta/lentils to the big pot. Add the sauce to the pasta/lentils and stir to combine. Serve along side the salmon burgers and the salad.

When I make something a little more complicated like this, I try to think ahead to how I can reuse pots and pans, like for the pasta and lentils and then again for the sauce. I don’t have a dishwasher so this saves me time when I clean up, too.

Aside: Do you think it’s weird that I schlepp veggies to and from work?

OK, not a major catastrophe, but certainly it cramped my style in the kitchen. I thought about what I could throw together that incorporates the two things I wanted to get out of dinner, namely vitamins and fiber. Legumes to the rescue! Luckily I had the foresight to cook up a pot of black beans last night while I was puttering around. If you don’t have fresh black beans then canned ones will work perfectly. Lentils are one of my favorite quick fixes for many things, including salads and canned soups. They give dishes more “heft”, and are full of vitamins.

Not a Freakin’ Veggie Around

Total time: 30 minutes
Total cost per serving: approximately $6 each for two servings

1 cup dried lentils
2 boneless, skinless chicken breasts
2 tortillas (corn, wheat…whatever your fancy. There’s so much fiber in this meal from the beans and lentils that it’s OK to go for taste)
1/2 cup black beans (canned non-fat refried black beans or mashed up fresh black beans will work)
1/4 to 1/3 cup grated cheese (for my soul)
pico de gallo
1/2 cup chopped celery (I cheated and bought the pre-chopped stuff from the store, and it’s still only ~$1.30)
1/4 cup chopped RED onion (ditto with the pre-chopped onion. I use red onion here because I’ll be eating it raw and red onions are milder)
1 lemon
dried thyme
(all measurements are approximate, go with what tastes good to you)

1. Put the lentils in a pot and cover 1-2 inches with water. Bring to a righteous boil, then reduce the heat, cover and simmer for 15-20 minutes. I like my lentils firm, but some folks like ‘em so mushy you can’t tell that they were ever solid. If you fall into the latter category then simmer them for up to 30 minutes.
2. Meanwhile, cook the chicken in a pan over med-hi heat about 5 minutes on each side, depending on the thickness. You want to make sure it’s cooked all the way through, so check it by cutting if you’re unsure. While the chicken cooks spread the black beans on the tortillas. If you aren’t using pre-chopped onions and celery then now would be the time to chop.
3. Once the chicken is done let it cool down until you can handle it, then cut it into chunks, smaller than bite size. Sprinkle the chicken on each tortilla, then the cheese. You might not use all the chicken, but that’s OK. Just save it for another meal.
4. Put the tortillas in a toaster oven or a real oven and heat until the cheese melts. Top the tortillas with pico de gallo.
5. Once the lentils are cooked strain out the water and let them cool a minute or two. Put the celery and onion in a bowl. Grate the lemon zest off the lemon, careful not to get the bitter white part, just the zest. Add that to the bowl. Cut the lemon and squeeze the juice into the bowl. Dump the lentils in with dried thyme to taste, and mix thoroughly. Serve with grapes, which are pretty much nature’s candy right now.

To be fair, some might consider celery, onions and tomatoes veggies, but I don’t. Tomatoes are technically a fruit, there’s so little onion in this dish that it accounts for minimal nutritional value, and celery I just arbitrarily don’t consider a veggie, for no good reason. Don’t you love how I force things to fit into my description?

I want to give one more shout out to black beans and lentils. Check out the links to see how badass these are nutrition-wise. Should you be concerned about the unpleasant after-effects of eating legumes, I have one word for you: Beano. That stuff is miraculous.