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!

Flatbread Pizza!

Okay, this is the easiest recipe ever, and so intuitive that you've all probably made a variation at one point or another. It's especially good for kids and folks who like to eat different things, because everyone gets to make their own. Mostly I just wanted to post about how AWESOME this version tasted tonight. WOW. Forrest rated it a 9, and only 9 rather than 10 because he wanted more when he had finished his!

You will need:

flatbread pitas (softer and more wonderful than pocket pitas)
tomato paste (about 1 oz per pita. Try to get the unadulterated kind; the ingredients on the can should say "Tomatoes" and nothing else)
water
oregano
basil
thyme
garlic powder
onion powder
mozzarella cheese, between one and two ounces per pita.

toppings! (this evening for two pita pizzas we used about 1.5 cups of frozen kale, 1 finely diced medium spicy jalapeno, 1 tomato, and about 1.5 ounces lower-sodium salami)

Mix the tomato paste with a little bit of water, until it is easy to stir without being at all runny or soupy. Mix in oregano, basil, thyme, garlic powder and onion powder to taste.

Use a soup spoon to plop just one big spoonful onto the center of each pita. Spread it around with the back of the spoon. If you think you need more, add a little at a time. Don't go overboard or the final result will be sticky and mushy.

Top each pita with shredded mozzarella cheese and your other toppings. I always put a little bit more cheese on top at the end.

Place the pita pizzas onto a cookie sheet (or right onto the oven rack if you want extra crispy crust). Bake at 350 degrees Fahrenheit for about 15-20 minutes. There is no need to preheat the oven.

Eat and enjoy!!!

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!