Recipes

The other day, I looked at the price on the box of quinoa and saw a stamp of $7.99. Twelve ounces of Ancient Harvest brand quinoa (by far the best-tasting) had soared up to eight dollars! From 2007 to to 2013, the price per pound of quinoa doubled, but this was the first time I’d seen the box retail for quite that much. I put it back, went home, and started eating farro.

The story makes sense. The rebranding of quinoa as a superfood turned it into a grain we ate all the time. But unlike rice, which has long fed the world’s daily habits and has production mechanisms more able to meet demand, quinoa growing remains the province of Peru and Bolivia. Yield has increased, as have exports, but probably not enough to power the 4.4 million quinoa salad recipes on the internet. So, the price goes up, and maybe those of us who aren’t willing to pay a premium back off.

And where will we go?  In case you, too, are reeling from the price hikes, I’ve made some notes on the grains, legumes, and nuts we’re eating instead of our bi-weekly quinoa. In looking to substitute for quinoa, I try to account for two aspects of the seed that have made it so popular: it’s a complete protein, and every bite delivers a lovely caviar-like pop. If you haven’t tried some of the grains I mention below, then quinoa might have one more power: as the gateway grain.

Stamppot

Posted by on Monday Mar 2nd, 2015

This winter has gotten me hungry for travel, and I’m delighted to introduce this post, by Carly Diaz, which transports us to the kitchens of Amsterdam. It’s a recipe for a traditional mashed potato and kale dish called Stamppot that I know we should make one of our wintry edible traditions back home.

Stamppot is one of the most traditional dishes in the Netherlands, a straight-from-grandma’s-kitchen kind of meal. Hearty and simple, it can be bought ready-made from the ubiquitous Dutch grocery store chain Albert Heijn or easily made at home. Translated as “mash pot,” it is essentially mashed potatoes and vegetables with a sausage on the side, and the recipe can easily be customized to your preferences and the contents of your fridge.

This quintessential meal perfectly captures the Dutch spirit of pragmatism. Stamppot is a utilitarian dish through and through – meant to fill the belly using inexpensive ingredients that are readily available pretty much year round. You can easily picture a working-class Dutch family in a century past gathered around the table with steaming plates of Stamppot. The dish has staying power though and remains a favorite today.

Although I lived in Amsterdam for nearly seven years, I only had Stamppot a handful of times: at a kitschy Dutch-food restaurant, as a half-joke at a going-away party for a colleague (part-joke because there is nothing very festive about Stamppot and part-serious because it was actually his favorite food), and at home when I received a large bunch of endive in my weekly CSA with an accompanying Stamppot recipe. But once I moved back home to Portland, Oregon, making Stamppot kept me connected to the country I called home for so many years.

Some days require a quick chocolate fix, and these gluten-free cookies are just the ticket.

Deeply fudgy and altogether satisfying, they take just minutes to whip up and don’t require any flour. I think they might be a miracle cookie. With a crispy outside and a brownie-like fudgy interior, there is something for every chocolate lover in these cookies. A glass of milk is almost a required accompaniment. When a midnight craving hits, keep this recipe close at hand. That is, if you don’t memorize it after the first few times making it.

I like to think these are healthy-ish, too, with no butter or egg yolks to speak of. The espresso powder is optional, but if you have it on hand (perhaps from making the Cappuccino Marshmallows), you won’t notice a coffee flavor, but instead a more intensified chocolate flavor. Parchment paper will make taking these delicate-when-hot cookies off the tray much easier. If you wait until they cool, they are prone to fall apart, so grease the cookie sheet well or use parchment paper and slide them onto the cooling tray while still warm. They retain their fudginess when cooled, but are especially delicious warm.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons.  Want even more GF desserts? Check out Natalie’s Lemon Pudding.

Chickpea & Fennel Gratin

Posted by on Wednesday Feb 25th, 2015

I love beans for a lot of reasons, but my affection definitely derives from their price. Beans are cheap. Even the best beans are cheaper than almost anything else you can buy to eat. And they’re such a great reminder of how inexpensive cooking for yourself is, if you stay aware. Eliminate some of the frou frou trendy ingredients you see in the magazines, and notice, at the grocery store, that quinoa’s price has doubled (!), and you can feast almost every day for a couple of dollars per meal, a price that might allow for an occasional culinary splurge, whether in the kitchen or out.But it wasn’t long before I started loving beans for their taste and easy prep. Cooking up a pot from dried almost doesn’t feel like cooking, your pot’s just simmering there in the background, barely any of your attention needed to make all sorts of meals possible. If you’ve never made hummus from total scratch, that’s a great place to start with bean cookery.

I put a few things in with the beans when I cook them, most importantly olive oil, because it makes the beans creamy. Garlic, onion, and fennel also help add flavor. I’ll eat a bowl of freshly cooked beans with their broth and even more olive oil drizzled on top, and some breadcrumbs if I have them, and that humble bowl is what inspires this far less humble gratin.

That and mac ‘n cheese.

Cappuccino Marshmallows

Posted by on Friday Feb 20th, 2015

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find elements, just sugary air fluff, aka marshmallow ingredients. Want even more gf desserts? Check out Natalie’s Lemon Pudding.

Cappuccino is such a delight this time of year. Frothy, fluffy, and satisfying, it’s made even more appealing with the addition of these cappuccino marshmallows, which are also frothy and fluffy as well as satisfyingly sweet. The sweet, coffee-y pillows pair equally well with a coffee drink as they do hot chocolate, or as a treat popped in the mouth as you walk by the kitchen. They are sure to go fast!

Just popping in quickly today to share with you some brilliance from somebody else’s oven. Specifically, Molly Gilbert’s. She’s the author of Sheet Pan Suppers, the blogger/cooking instructor/recipe developer behind Dunk and Crumble, and the dreamer-upper of this simple-to-make, indulgent-to-eat biscuit and bacon breakfast.

The premise of Gilbert’s book is that we’ve too readily limited our idea of one-dish cooking to the pot. When I’m thinking up a simple meal, especially one for a dinner party, my mind definitely flies right to stew, chili, or curry. That’s where one-pot creativity tends to end, and for Gilbert, that was a problem. Here’s what happened when she went to cross the ease of the one-pot dinner with the elegance and satisfaction of roasting, baking, and broiling: one-pan cooking.

Well, if you’re going to be a type, you might as well commit to it, is the kind of thing I think a little hesitantly to myself some nights in my Brooklyn kitchen as I turn on the latest This American Life and get down to work turning that jar of kimchi into dinner so that we can eat and I can blog about it.

Other nights, the pairing angles lower on the culture grid: I press grilled cheese sandwiches into browning butter as I catch up on “The Good Wife,” or pretend that nachos are dinner as accompanied by the drama of “The Bachelor.” Because to peel and julienne a whole host of beets and radishes and apples in the name of treating your body to a well-balanced meal even in the middle of the winter, you might like the carrot of some good entertainment, rather than the stick of utter silence. (Carrot would be good in this lettuce-less salad, too.)