So it’s the day after Thanksgiving. You open your fridge, and all you see is turkey. It’s just like that Tennyson poem: ”Turkey to the right of them, turkey to the left of them…”
…Ok, so maybe I’m *slightly* misquoting here, but you get the idea. There is a lot of turkey in this piece.
This open-faced turkey sandwich is a good place to start if you want to make progress through your Thanksgiving-leftover stockpile. It’s hardly a groundbreaking notion — turkey sandwiches are always a dietary staple in late November. The thing I like about this version is that it’s a relatively light (but still satisfying) take on the classic. I mean, do you really need to douse your sandwich in gravy and stack multiple meats as high as you can get them? Read more… →
While I always feel extra-virtuous when I’m eating a big bowl of vegetables, health-consciousness is NOT the main reason why I avoid cooking meat. The real reason I don’t cook meat more often? Unless it’s a Sunday afternoon and I have tons of time to kill, I am the world’s laziest cook. I worked all day long! The last thing I want to do when I get home is fool with some thick cut of meat. No one has time for that. I mean, really. I’ll just make a salad.
For a long time, my favorite cashier at the grocery store thought I was a vegetarian. “Nope!” I said, when he asked. “I just like vegetables a lot.” Occasionally though, I (or someone who loves me) throw a few bites of meat into my cart. Then, things like this spicy Italian sausage soup happen.
It’s super easy, super simple, and super quick. It took me just 40 minutes to make from start to finish, vegetable prep and all. And it’s just delicious to eat — probably one of my favorite soups I’ve ever made. The spice from the Italian sausage flavors the whole dish throughout. Something about that extra bit of fat makes it feel like a real treat. There’s also a little twist that makes the soup extra delicious: Greek yogurt! Stir it in at the very end to add just a little creaminess and tang. Read the full recipe after the jump! Read more… →
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… →
I have some version of this strawberry salad for lunch almost every day. I love salads like this for a couple of reasons.
1. Size matters: This thing is ENORMOUS. It’s not some piddling side salad that will leave you feeling even hungrier than you were before you ate. This is a salad mountain, my friends. After this meal, you’ll feeling full and satisfied — not deprived.
2. Looks matter too: Honestly, what a gorgeous meal. You’ll get compliments on it, I promise. And guess what? Those colorful veggies aren’t just pretty. All those beautiful colors mean nutrients. This strawberry salad will do nothing but good things for you.
3. Simple and convenient: Like I said earlier, I make a salad like this for lunch every day. I’m a working woman, so that means I have to make it travel. It’s super easy. In the morning, I toss the dressing ingredients together in a little bottle. I put the mixed greens in one container and the chopped vegetables in another. Done and done. When I get hungry, I plate it. It doesn’t get much easier (or cheaper!) than that.
I really like this version because the strawberries and chopped almonds make the salad just a little bit special. In spite of the cold weather, it makes me feel like spring is just around the corner. The lemon-basil dressing is the perfect complement to the flavors of the salad. It’s bright and clean and subtly sweet — just the thing for those juicy strawberries.
Here’s the recipe. Read more… →
There’s nothing quite like a good quiche. Have it for breakfast. Have it for lunch. Have it for dinner. Have it at 2 am in your sweatpants just because you feel like it. You know I’d never judge you. It’s a wonderful invention, this quiche thing. And a vegetarian quiche for Meatless Monday? All the better.
Since I am a lover of all things squash, this pumpkin quiche is especially pleasing to me. Pumpkin has so many wonderful applications outside of bread and cake and pie (recipe coming soon!). Like just about any other squash, pumpkin can be great in savory things too. Case in point — today’s pumpkin quiche. It’s prepared simply with chili powder, salt, and pepper. The texture is nice and light, but the dish is still incredibly filling. It’s crazy good for you — besides all that scrumptious pumpkin, there’s plenty of spinach and corn in there as well.
This pumpkin quiche recipe meets all the Kamille-cooking requirements: simple, healthy, and tasty. Here it is! Read more… →