So, I almost didn’t post this recipe because it seemed too simple and easy to prepare. However, since this dish is super nourishing, delicious and inexpensive, and it only requires a few simple ingredients, I thought I needed to share.
On Saturday, my fridge and pantry were pretty much empty. I did find a can of butter beans and a bag of kale. Perfect ingredients for a quick and warm lunch.
This is my favorite kind of lunch. Everything gets thrown into a pan, and the dish is ready in minutes.
1 cup kale (I get mine in a bag, washed and chopped)
1 can butter beans (rinsed and drained). Mine were baby butter beans, but I love the large butter beans.
3 tbsp olive oil
1 clove of garlic
1 tbsp soy sauce
Salt and pepper
In a large pan, heat olive oil over medium heat. Add the beans and cook until lightly browned, about 5 minutes. Flip the beans and cook for an additional 5 minutes. Stir in garlic, kale, salt and pepper to taste. Continue to cook until the kale begins to wilt. Mix in the soy sauce and cook for 1 minute longer, stirring until everything is evenly coated.
So quick and easy.
This pudding reminds me of my childhood pudding. The time before pudding came out of a box and my grandma still cooked it in a pot. Sometimes we forget that simple can be really good. We are losing sight of how good basic ingredients are. Homemade doesn’t mean hard. Homemade doesn’t mean impossible!
This recipe requires simple ingredients you probably already have in the house, without any of the dyes, preservatives, or artificial flavors that hide in the pudding box.
It’s also a very easy recipe to make – no baking in a water bath, no eggs to curdle. All ingredients go into one pot.
You’ll end up with something so simple yet so satisfying. The perfect pudding!
I don’t know about you but I love pudding “skin”. If you absolutely hate it, cover the pudding with plastic wrap to create a tight seal on the surface.
(Adapted from Edible Rhody). I increased the sugar amount from 2 to 4 tablespoons.
4 tablespoons sugar
2 tablespoons corn starch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 cups whole milk
4 ounces chocolate, chopped
1 teaspoon vanilla extract
In a medium sized heavy saucepan, mix together sugar, cornstarch, cocoa powder, and salt. Gradually whisk in milk and cook the mixture over medium heat, whisking constantly. the mixture will thicken in two to three minutes. remove from heat and whisk in vanilla extract and chocolate.
Pour into small mugs or dessert bowls, top with anything you like, and chill in the fridge for about two hours.
Leeks are amazing… way better than onions. If you aren’t familiar with them, leeks are part of the onion family but they are sweeter and a more mellow version of an onion. Leeks are great in so many dishes and we just love eating them.
This recipe is quick and easy to make. It’s a perfect weeknight pasta dish.
Creamy Pasta with Leeks & Peas
- 1 lb. spaghetti, fettuccine or linguine
- 2 leeks, rinsed well
- salt and pepper
- 1/2 cup fresh or frozen peas
- 1/2 cup water
- 1 cup heavy cream
- 2 tsp flour
- 1 bouillon cube ( this helps intensify the flavor)
- 2 Tbsp olive oil
Remember that leeks are very sandy and need to be washed thoroughly. Cut off and discard the dark green leaves from the leeks and trim away the root end. Cut each leek lengthwise and rinse well.
In a frying pan large enough to accommodate the pasta later, heat olive oil over medium heat. Add the leeks and sauté until softened, 4 -5 minutes. Add the peas, stir well and sprinkle with flour. Add water, heavy cream and bouillon cube. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens. Season with salt and pepper.
In a large pot, bring water to a rapid boil over high heat. Add 1Tbs. salt and the pasta. Cook on medium until pasta is al dente. Drain the pasta, add it to the sauce in the pan and toss until the strands are well coated with the sauce. If the sauce is too thick, add some pasta water. Serves 4.