Equal Parts

These short write-ups are my version of the New York Times’ Tiny Love Stories. Tiny Love Stories : Modern Love :: Mini-Blogs : Blogs.

The answer to most food-related conundrums might be dip. What should I have for a snack? Dip. What should I bring to share? Dip. What will enhance this dinner? Dip. I’ve written about one of Julia Turshen’s dips before, but I’ve recently started buying canned white beans in bulk because Olivia’s been eating CANNELINI PIMENTÓN DIP by the spoonful. Also tasty for adults. (Simply Julia by Julia Turshen, p. 186, and recipe below)

How many dips is too many? The limit does not exist. In Salad-ish, a book I love conceptually but generally find a bit too fussy, there’s a recipe for a WINTER CRUDITÉ PLATTER of roasted vegetables and a yogurt dip with toasted seeds. The recipe requires you to have whole cumin on hand and cut your vegetables into scoopable shapes — both of which I can handle. It is a completely fresh take on the standard veggie tray and a reminder that winter vegetables – potatoes, carrots, beets, romanesco — are fun too. (Salad-ish by Ilene Rosen, p. 158)

Never have I ever made more baked oatmeal in my life, and Jeff and I made it nearly every weekend in 2016. Elyse Kopecky shared a “red” baked oatmeal for Valentine’s Day consisting of strawberries and shredded beets, and it has become my second favorite baked oatmeal for sure. I make two trays at a time because the toddler enjoys this flavor just as much as I do. STRAWBERRY BEET BAKED OATMEAL (Elyse Kopecky and recipe adapted below)

I remember hearing about one pot pasta ten years ago, when food blogging was still mostly for writers and not just those with a video production team. Every feed I subscribed to was trying the original Martha Stewart version. I was confused (The tomatoes go in too? And you don’t drain it?). Last fall my curiosity finally tipped the scale when I tried Lindsay Maitland-Hunt’s wholesome, herbaceous, zesty, peppery ONE POT SPICY AND CREAMY CHICKEN PASTA. News flash: this is an incredible way to cook pasta. It’s fast and efficient, which is how I want/need all of my dinners to come together these days. (Healthyish by Lindsay Maitland-Hunt, p. 157)

Now I see one pot pastas everywhere, so move over last year’s broccoli mac & cheese. I tried Ali Slagle’s one pot version and I’m never looking back. About a week ago, during the magical hour when both girls were napping, I emptied a box of noodles into the Dutch oven with some salt and garlic powder. Then I chopped a head of broccoli, shredded some cheddar, and set everything on the counter. Dinner prep was done, and most of my free hour was still available. Thank you, Ali Slagle, for including “me time” in your recipe! Later, the cook time was only as long as it took Jeff to wake Olivia from her daylight savings nap and walk to the mailbox (her favorite evening activity — she must sit at the counter and sort the papers with Dada). It felt like practically no work and the payoff was my favorite comfort food. Broccoli mac and cheese > mac and cheese. I hope the girls ask for this as they grow up! ONE POT BROCCOLI MAC & CHEESE (The New York Times)

Jeff’s new truck was available for pickup on a perfect fall day last year — peak colors, bluebird sky. While he ventured from Detroit to Grayling to Bay Harbor and back, testing the features of his first electric vehicle, Olivia and I had a girls day at the park. I had a pregnancy craving for enchiladas, so I continued my adventure by trying a new and slightly time-consuming recipe. Molly Yeh’s CREAM CHEESE CHICKEN ENCHILADAS, which she made for her then-pregnant sister-in-law, are a dream. Tasty, warm, and comforting, they are perfect for an early fall night. And a perfect home-cooked meal to return to after a day on the road. At least that’s what Jeff said when he made it home in time for dinner! (Home is Where the Eggs Are by Molly Yeh, p. 181)

Lasagna is a popular choice to bring to new parents for great reason. It is comforting, a crowd pleaser, and easy to both reheat and freeze. We received lasagnas in the days after both girls' births, and I’m eternally grateful. We also received a wildcard in the baked pasta category (one of my all-time favorite food categories), Smitten Kitchen’s MUSHROOM MARSALA PASTA BAKE, and holy smokes it is delicious! Adding this to my master list; maybe I’ll remake it every year in late January to celebrate Hallie (and the work I did birthing her)! (Smitten Kitchen)

I’ve written about my love of chicken shawarma, fattoush, hummus, and baba ganoush, but I don’t think I’ve touched on our other Mediterranean favorite, CRUSHED LENTIL SOUP. Did you know that this greenish-in-color soup is actually made with red lentils? I didn’t either until I tried Lindsay Maitland-Hunt’s version, which she suggests topping with a dollop of cilantro lime yogurt. Making this is easier than placing a takeout order and driving to pick it up. Olivia eats it by the spoonful — both the soup and the yogurt! (Healthyish by Lindsay Maitland-Hunt, p. 108)

CANNELINI PIMENTÓN DIP, from Julia Turshen

You’ll need:
2 garlic cloves
2 cans cannelini beans
2 tsp pimentón
1 tsp kosher salt
1/2 cup olive oil (sometimes I use a little less, depending on the consistency I want)
2 tbsp fresh lemon juice

With a food processor running, toss the garlic cloves through the opening at the top (this chops them finely without sticking). Turn the machine off, add the rest of the ingredients, then process again until smooth.

STRAWBERRY BEET BAKED OATMEAL, inspired by Elyse Kopecky

You’ll need:
2 cups old-fashioned rolled oats
1/2 cup almond flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp fine sea salt
1-1/2 cups whole milk
2 eggs
2 tbsp olive oil
2 tsp maple syrup
1 tsp vanilla
1 cup chopped fresh strawberries
1 small beet, raw — peeled and grated

Heat oven to 400. Prepare an 8x8 baking dish (or similar size) with cooking spray.

In a large bowl, combine the oats, almond flour, baking powder, cinnamon, and salt. In a medium bowl, combine the eggs, olive oil, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the strawberries and beet. Pour into the prepared dish, and bake for 35 to 40 minutes, until set in the middle.