It's an Ancient Russian Proverb

in honor of the Martha Stewart magazines piled up in my house and the fact that I haven’t posted any recipes in a long time, here are two of my own.

way numero one

flaked chicken or tuna
pasta (cooked, drained, and chilled)
olives (black, green, kalamata, whatever floats your olive boat)
roasted red peppers
artichoke hearts
olive oil
balsamic vinegar
black pepper

1) chop up peppers, artichoke hearts, and olives into small-ish bite-size pieces
2) mix up veggies, chicken/tuna, and pasta with a splash of balsamic vinegar and two splashes of olive oil (add more as needed to taste—I personally recommend keeping the 2-to-1 ration)
3) sprinkle with pepper to taste
4) eat

way numba two

flaked chicken or tuna
pasta (cooked, drained, and chilled)
black olives
tomatoes (I use whichever kind look best at the store/farmer’s market/place you get produce)
hard-boiled eggs
mayo
salt & pepper

1) mix pasta, chicken/tuna, and mayo
2) chop up tomatoes and eggs into medium-sized chunks
3) add tomatoes, eggs, and black olives to chicken/tuna-pasta mix
4) add more mayo if needed and salt and pepper to taste
5) eat

I am so making these.

Ohagi

Ingredients

For Rice Balls:

• 2 1/2 cups glutious rice (mochi gome)
• 1/2 cup Japanese rice
• 3 cups water

For Toppings:

• 3/4 lb. anko (sweet azuki bean paste)
• 1/2 cup crushed walnuts and 2 Tbsp sugar, grinded well
• 3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, grinded well
• 1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed

Preparation

Put both kinds of rice in a bowl and wash with cold water. Drain the rice in a colander and set aside for 30 minutes. Place the rice in a rice cooker and add measured water. Let the rice soak in the water for 30 minutes. Start the cooker. Put prepared toppings, such as anko and sesame seeds, in separate bowls. When rice is cooked, let it steam for 15 minutes. Mash the rice with wooden pestle until sticky. Wet hands and shape the rice into oval balls. Cover rice balls with different toppings.

*Makes about 32 rice balls

because Max demanded more recipes. to be completely honest, I usually make it without the green bell pepper and without the chile. I’ve even made it without the cilantro because I was feeding someone who couldn’t stand it. basically, these things always turn out awesome. I think my mom got the recipe from Gourmet magazine.

ingredients:
2 tbsp unsalted butter
½ cup finely-chopped onion
½ cup finely-chopped green bell pepper
2 large garlic cloves minced
1 ⅔ cups cooked black beans
⅔ cup fine dry bread crumbs
⅓ cup fresh cilantro leaves chopped fine
salt to taste
black pepper to taste
2 large eggs beaten lightly
1 cup yellow cornmeal
vegetable oil for frying

heat the butter in a small skillet over medium heat. add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. in a bowl, mash ⅓ of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. stir in the eggs.

form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. refrigerate the cakes for 30 minutes and up to 12 hours.

pour enough oil into a heavy skillet to reach ¼-inch up the side. heat the oil over medium heat until hot but not smoking. working in batches, cook the patties, turning once, until well browned, about 1 ½ minutes per side. transfer the cakes to paper towels to drain.

spicy (optional) cilantro (also optional) sauce
¾ cup chopped fresh cilantro leaves
⅓ cup vegetable oil
3 tbsp soy sauce
1 garlic clove minced
1 tbsp fresh lime juice
½ jalapeño chile minced
salt to taste
black pepper to taste

stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. season with salt and pepper.

maxistentialist:

wildindigo:

made this last night and it turned out awesome.

ingredients
2 cups brown sugar
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1 cup pecans (optional—but I highly recommend then)
1 cup sour cream (or plain yogurt)
3 eggs
1 (generous) tsp vanilla
2 cups blueberries, dusted with 1 tbs flour
canola spray for pan and top

cooks at 325 degrees for 35 to 45 min (or until knife inserted in center comes out clean)

in food-processor work bowl fitted with steel blade, blend the sugar, flour, baking powder, baking soda, salt, and butter until the mixture resembles bread crumbs. if (like Kate) you don’t have a working food-processor, you can use one of those awesome little pastry blenders to do it by hand. scoop out one cup and add chopped pecans to it. set aside. whisk together sour cream, eggs, and vanilla in smaller bowl. add this mixture to the food processor (or your bowl) and pulse (or stir) to combine, just until all dry ingredients disappear into the wet, and the thick batter is lump free. do not overmix. with rubber spatula, spread batter into 9-by-13 (or approximate….) baking dish sprayed with canola oil. distribute berries evenly on top, pushing slightly into batter, and sprinkle reserved crumb-pecan mixture over all. spray canola oil lightly over topping to set it. bake, making sure that cake doesn’t get too brown around edges. totally awesome served warm with a big cup of coffee.

More recipies on Tumblr.

yes sir.

made this last night and it turned out awesome.

ingredients
2 cups brown sugar
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1 cup pecans (optional—but I highly recommend then)
1 cup sour cream (or plain yogurt)
3 eggs
1 (generous) tsp vanilla
2 cups blueberries, dusted with 1 tbs flour
canola spray for pan and top

cooks at 325 degrees for 35 to 45 min (or until knife inserted in center comes out clean)

in food-processor work bowl fitted with steel blade, blend the sugar, flour, baking powder, baking soda, salt, and butter until the mixture resembles bread crumbs. if (like Kate) you don’t have a working food-processor, you can use one of those awesome little pastry blenders to do it by hand. scoop out one cup and add chopped pecans to it. set aside. whisk together sour cream, eggs, and vanilla in smaller bowl. add this mixture to the food processor (or your bowl) and pulse (or stir) to combine, just until all dry ingredients disappear into the wet, and the thick batter is lump free. do not overmix. with rubber spatula, spread batter into 9-by-13 (or approximate….) baking dish sprayed with canola oil. distribute berries evenly on top, pushing slightly into batter, and sprinkle reserved crumb-pecan mixture over all. spray canola oil lightly over topping to set it. bake, making sure that cake doesn’t get too brown around edges. totally awesome served warm with a big cup of coffee.