As I mentioned in my post a few weeks ago, I recently rediscovered the wonders of couscous. I became a little obsessed with it actually — I researched all kinds of varieties to see what new things I could play with. I fixated on tri-color pearl (aka Israeli) couscous. It just looks so beautiful on a plate! It’s like the couscous is its own adornment. Unfortunately for me, they didn’t seem to have any Israeli couscous in my local grocery store. I suppose I could have gotten it at another shop, but frankly, I am too cheap and lazy to shop anyplace else. I took it as a sign and tried to put the couscous out of my mind.
But one day, several weeks after the onset of my obsession, it revealed itself to me: tri-color pearl couscous in my regular grocery store, for under 3.50 a pound. I combined some of my favorite flavors — coconut, cilantro, and citrus — to celebrate my find.
This coconut couscous is lightly nutty and bright, fragrant with cilantro, garlic, and lime. To keep the calories and fat low, I used an unsweetened blend of almond milk and coconut milk instead of pure coconut milk. It works beautifully in this dish. If you can’t find coconut-almond milk, feel free to use a blend of coconut milk and water instead.
The coconut couscous is a great side for just about anything. Try pairing it with marinated grilled flank steak, garlic shrimp, or skewered chicken and vegetables. Read more… →
One of the many benefits of living alone is that there is no one around to judge me for talking to myself in the kitchen. Sometimes I pretend I’m living the luxurious life of Ina Garten, whipping up dishes for Geoffrey and all my fabulous friends. (Seriously, the woman keeps a tab at her grocery store. What a life.) Other times I put on a bad British accent and pretend I’m curvy, gorgeous Nigella Lawson: I make recipes with decadent, creamy ingredients and lean forward more than is strictly necessary.
Most of the time though, I’m just Kamille, thinking out loud.
I sing little ditties to myself, cringing whenever I hit a bad note. I muse about the kinds of flavors that I want to incorporate into my food. I daydream about my boyfriend and shred way too much cabbage by mistake. No matter what, the time I spend over my stove or at my prep table is time for me to decompress.
I haven’t gotten enough of it lately. Like everyone else, I have been maddeningly busy — too busy to make food that requires any effort beyond a quick sauté. I decided to take some time on a recent sunny afternoon to treat myself to some much-needed kitchen therapy. I made this gochujang hummus, a Korean spin on the sriracha hummus that I first made back in September. Read more… →
This recipe really takes me back. These oven-fried chicken drumsticks are one of the first things I made when I decided to cook healthy food for myself. Before I discovered these drumsticks, my weekly dinners were a sad rotation of frozen meals and boring romaine salads. The drumsticks changed everything. They were the proof I needed that I could make tasty, healthy food at home.
I made these yesterday for the first time in ages and knew I had to share them. They’re cooked in the oven instead of deep-fried in tons of oil, but they’re still plenty delicious. The drumsticks turn a beautiful golden brown: crunchy on the outside, tender and moist on the inside.
Boil some sweet corn, make a small salad, throw a pair of drumsticks on your plate, and you’re in business. It’s perfect for a Sunday night supper on the back porch. The drumsticks are also great for breakfast: have one with a little maple syrup and a sweet bagel for a protein-packed treat.
Credit to Lisa Lillien (aka Hungry Girl) for the secret to the healthy breading — see my version of the recipe after the jump! Read more… →
I don’t know if I’ve ever mentioned this before, but I’m a little bit obsessive. It’s genetic — my parents are obsessives too. Fun fact: my mom used to come in my room in the middle of the night and fix my bed. …With me still in it.
Anyway, it is in my nature to become fixated on things. Food is no exception. I’ll literally keep myself awake at night, mulling over recipes in my head. Yesterday I found a Post-It with an ingredient list stuck to the back of my yoga pants. Suffice it to say, I think about cooking a *lot*.
This morning, I woke up with spinach-ricotta pockets on the brain. I knew just how I was going to make them. I figured out the method in while I got ready for work: I would take square wonton wrappers, fill them with spinach and cheese, and bake them. Simple. Easy. Tasty.
I had a minor panic attack when I couldn’t find the wrappers in my freezer. I lose stuff in there sometimes — an occupational hazard of my ingredient hoarding. Fortunately, I found them and all was well: these spinach-ricotta pockets were meant to be.
This recipe is perfect for parties or potlucks. It’s easily doubled (or tripled!). Plus, you can assemble the pockets ahead of time and keep them in the fridge until you’re ready to bake. The pockets are wonderfully savory and creamy on the inside, with crisp edges that provide that always-satisfying crunch. Dip them in a little marinara sauce for the perfect bite. Read more… →
My name is Kamille, and I am a shrimp addict.
It’s hard for me to remember when my shrimp obsession began. It would have to be well after I was 9 or 10. Around that time, my big brother shared the pleasant news that the veins in shrimp were “doo-doo.” To be more precise (and less of a fifth-grader), the vein you see on the back of a shrimp is the digestive tract. While it is certainly better to remove it whenever possible, nothing BAD will happen to you if you eat it. Of course, these details escaped me at the time. I refused to eat shrimp for a few years (doo-doo veins or no).
Fortunately, I soon got over this senseless phobia. I am now one of the top five consumers of shrimp in the nation. (Numerous unscientific studies confirm.) One of my best friends is also a member of this elite group. After seeing a recent shrimp-filled post, she expressed clear frustration at my failure to share the shrimpy-wealth. I’ve known this woman for nearly a decade: she meant business. So I made this shrimp and asparagus pasta for our ladies’ lunch on Sunday afternoon.
You all know the drill by now: this dish is simple, easy, and delicious. That’s just the kind of food I believe in. And did I mention it’s under 300 calories per serving?
The pasta’s creaminess is thanks to judicious use of ricotta cheese — just add a dollop to the hot noodles at the end. The flavor of asparagus infuses both the pasta and the shrimp; you’ll be able to really taste it throughout the dish. If you’re not an asparagus fan, broccoli would make a great substitute.
Recipe after the jump! Read more… →