Yumminess and Rice

I probably don't even have to say it at this point, but this recipe (like basically every recipe I post) is both easy and delicious. I made it up this evening!

You will need:

rice (1/2 dry cup per eater) and water (twice as much as the amt of rice)
a basic protein such as tofu or chicken (3-4 ounces per eater)
a clove of garlic
a small jalapeno of the spiciness you desire (scarred ones are spicier than smooth-skinned)
fresh or frozen greens (one cup uncooked per eater - I used frozen collared greens)
diced tomatoes (1/4 cup or more per eater)
a bit of butter or oil (less than a tablespoon)
salt to taste


Steam the rice in a pot with a lid that fits tightly. Put the rice and water in the pot, cover it, and turn the heat to medium. When it is starting to steam (hopefully before it boils over) turn the heat about as low as possible. Do not check on it for at least 1/2 hour. The rice will be done when there is no loose water left in the pan and you can see holes in the mass of rice.

As you steam the rice, dice the garlic and jalapeno and chop the protein into bite-sized chunks. Put a tiny bit of oil in a frying pan, turn the heat to medium and let it warm up, then add the garlic and jalapeno bits. Let them cook for less than a minute before you add the protein. Stir this occasionally, but don't be afraid to let the protein brown a bit on the bottom.

In another pan, add bit of oil or butter, turn the heat to low-med, and throw in the greens. Let them defrost if frozen, or begin to cook if fresh. Then throw in the tomatoes and cook it until they are hot.

Now, throw everything in a bowl, salt to taste (or not at all), and eat it up!

Easy low-fat white sauce

So this was pretty good for what I was going for. Wanted a flavorful sauce for pasta without a lot of calories. I've made similar sauces, but this was my favorite combination. I was using flour for thickener, but it tended to burn on the bottom.

4 cups milk
1 tsp dried oregano
1 tsp garlic powder
2 tbsp minced dried onions
pinch dried peppers (for just a very little kick
enough corn starch to thicken it.
salt and pepper to taste

Mix the corn starch with a cup of milk and then combine all the milk together in a medium sauce pan. Slowly heat the milk to a simmer. While it is heating you can add the other ingredients. Make sure to stir constantly until at desired consistency. Add to pasta and toss to coat evenly.

edit: Originally wrote 2 tbsp minced garlic. Wow! That would be something! I like garlic, but that is too much. :)

Delicious, Vaguely Asian or Middle Eastern Any-Nut Sauce

Most of my cooking tends along the lines of Italian or Latin American type seasoning. Yesterday we had some leftover quinoa and wanted some kind of sauce and a change of pace. I derived this recipe from some suggestions I found on intertube. It was AMAZING! I think it would go well on pasta, rice, or any other kinds of grains, or even hot or cold vegetables. It's very taste-ful, so you only need a couple of spoonfuls over your meal.

As you might have noticed, my recipes tend to be very flexible. You can use more or less of any of the ingredients, according to your preferences.

2 Tbs nut butter (I used tahini, but you could use peanut butter or another nut butter)
Juice of a lemon OR 1 tsp rice wine vinegar
2 tsp ground ginger
1/4 tsp powdered garlic
1/8 tsp cayenne powder (or more or less to taste)
1/2 Tbs sugar
Water, enough for dissolving sugar and thinning to the right consistency

Dissolve the sugar in a bit of warm water, then mix everything up together! Add enough water to make a nice sauce consistency -- not pasty and not soupy.

Easiest Peanut Butter Cookies Ever

These cookies are a bit crumbly compared to cookies as a class, but they are also delicious and a far sight simpler to make than most cookies, so the sacrifice is more than worth it.


You'll need:

1 cup sugar
1 cup peanut butter
1 egg

Preheat the oven to 375ish. Mix the ingredients up in a bowl. Spoon blobs of the stuff onto an ungreased cookie sheet. Use a fork to make criss-crosses on the tops if you like. Cook for 17 or 18 minutes or until they are starting to be crispy on the bottoms and solid on the tops. Try not to burn the bottoms. EAT THEM ALL!!!

Edit: A few Tips: Make the cookie blobs really small. I just put 28 on one cookie sheet. Make them fairly round and then smoosh them down with the back of a fork to create the crosses. Serve with milk.

Pasta with Greens (Easy!)

I use this recipe ALL THE TIME. I like to use red kale, arugula, collard greens, or whatever greens I have around at the time. If you are using tough greens and want to cook and soften the greens a bit more, put them in the colander and drain the pasta over them before putting everything back into the pot.


Pasta with Greens
Original recipe by E. Samara Watkiss (the friend who introduced me to R. Forrest Ethington)
Adapted for the page by Gretchen Krebs

Here’s an easy and delicious way to use bitter greens or slightly wilted lettuce without sacrificing nutrients. In this dish, the steam from hot pasta barely softens both the texture and taste of leafy greens. This recipe works well with chard, kale, and other bitter greens, as well as lettuces that have recently lost their crisp but have not begun to spoil. All of the ancillary ingredients are optional. Creative and curious chefs might want to try out other additions (such as cucumber or bell peppers) as well.

For four people (or two hungry folks) you will need:

8 oz. dried pasta, any shape
3 to 5 cups leafy greens
2 cups grape or cherry tomatoes
or 2 to 3 whole tomatoes
1 garlic clove
or about 2 inches of a garlic scape
4 oz. mozzarella cheese

A sprinkle of black pepper
A sprinkle of thyme


Boil or steam the pasta according to your usual methods.

As the pasta cooks, rinse the leafy greens and tear them into bite-sized pieces. Halve the grape or cherry tomatoes or, if you’re using whole tomatoes, chop them into small pieces. Chop, dice, or press the garlic according to your preference. Grate the mozzarella and set it aside.

When the pasta is done, drain it and return the hot pasta to the cooking pot. Immediately stir the tomatoes, garlic, and greens into the hot pasta. Wait just a few minutes as the leafy greens soften and the tomatoes warm up. Just before serving add the black pepper and thyme. Serve topped with grated mozzarella. Enjoy!