Jaime Green

Posts tagged cooking

Jan 21
Really into cooking stuff on top of other stuff lately.

Really into cooking stuff on top of other stuff lately.


Jan 15

Oct 11
Pancetta, garlic, leftover roasted sweet potatoes, kale, cannellini beans. Strongly recommended.

Pancetta, garlic, leftover roasted sweet potatoes, kale, cannellini beans. Strongly recommended.


Oct 4

Today, a slightly involved, but still simple and straightforward, freelancer’s lunch.

  • cook two slices of bacon until done
  • while the bacon is cooking, maybe on your stovetop instead of the oven because the oven was giving off a weird burning smell, slice a package of mushrooms and cut some string beans into bite-size pieces
  • remove the bacon to drain, leave the bacon grease behind
  • saute the mushrooms until they’re starting to brown, then add in the string beans. add a little coconut oil if things start to get dry
  • when the beans are close to done, add a little fish sauce, and stir quickly to make sure it doesn’t burn
  • add a can of chickpeas (drained), paprika, garlic powder
  • do not add salt - the bacon and fish sauce have taken care of that for you
  • add oil, fish sauce, and spices as needed
  • when the chickpeas are soft and the vegetables are cooked, chop up the bacon and stir that back in
  • finish with a little bit of lime juice
  • enjoy, and drink lots of water, cause this is pretty salty, but in a good way

Sep 19

Among cheap, healthy, tasty, and pretty, pretty is always the one I sacrifice.


Aug 30
What do you eat on a quiet night after two hours reading the last hundred-plus pages of a book like Blue Plate Special? (Those are blackberries in the wine.)

What do you eat on a quiet night after two hours reading the last hundred-plus pages of a book like Blue Plate Special? (Those are blackberries in the wine.)


Aug 26
This week’s freelancer lunch*:

(makes about two days of lunches)

1 can of solid pack tuna
half a very small cabbage, shredded
about half a pint of little tomatoes, halved
1 bell pepper, cut into bite-sized pieces
half an avocado, cubed
Put all that in a bowl. Mix for dressing:

mayonnaise (about a tablespoon)
mustard (dijon, because you’re classy)
olive oil
a splash of rice (or apple cider) vinegar
a dash of celery salt
a ton of dried dill (or fresh, sure)
a little garlic powder
a bit of salt if it needs it
black pepper
Mix it all together. Enjoy.

(I’d estimate that, pantry staples aside, this cost about $2.50/serving. That’s with tuna on sale [4 cans for $6] and, other than supermarket avocado, veggies from a Brooklyn greenmarket.)

*healthy, tasty, and cheap meals that can be made in a big batch and keep well for a few days in the fridge / a tumblr series I decided to start today

This week’s freelancer lunch*:

(makes about two days of lunches)

  • 1 can of solid pack tuna
  • half a very small cabbage, shredded
  • about half a pint of little tomatoes, halved
  • 1 bell pepper, cut into bite-sized pieces
  • half an avocado, cubed

Put all that in a bowl. Mix for dressing:

  • mayonnaise (about a tablespoon)
  • mustard (dijon, because you’re classy)
  • olive oil
  • a splash of rice (or apple cider) vinegar
  • a dash of celery salt
  • a ton of dried dill (or fresh, sure)
  • a little garlic powder
  • a bit of salt if it needs it
  • black pepper

Mix it all together. Enjoy.

(I’d estimate that, pantry staples aside, this cost about $2.50/serving. That’s with tuna on sale [4 cans for $6] and, other than supermarket avocado, veggies from a Brooklyn greenmarket.)

*healthy, tasty, and cheap meals that can be made in a big batch and keep well for a few days in the fridge / a tumblr series I decided to start today


Aug 11

To be continued…


Jul 24

Here’s a thing to do for dinner.

Saute an onion. Add a few thinly sliced garlic cloves, and whatever Italiany spices you have in your cabinet. Basil, oregano, parsley, thyme, tarragon, sure. Add a drained can of cannellini beans, and when those are cooked, a can of fire-roasted diced tomatoes. Toast a few thick slices of ciabatta bread - or grill them in your cast iron pan because you think you’re on Master Chef - and serve the bean tomato stuff on top of that. Dinner cooked bruschetta, more or less.

Stop at the cheese shop on your way home from the subway. You have a cheese shop on the way home from the subway now because you live in Brooklyn. Ask the woman there what cheese she’d recommend with the figs you bought yesterday at the street corner fruit stand. Buy gorgonzola and ricotta because you don’t know if the gorgonzola is too strong. Then buy a nine-dollar pot of linden flower honey because it’s that or the supermarket and you are enchanted with this little Brooklyn cheese shop. When the woman at the store asks you to come back and tell her how the cheese-and-figs goes, tell her you will.


Jun 2
(via Crockpot Chicken Adobo » Table for Two)
I made this for dinner tonight. While it didn’t look quite like that, it tasted amazing. It’s a bit of a trick recipe in that you think, Slow cooker, great, I won’t have to run my oven, but then you broil the chicken at the very end, so do it when your furnace-like boyfriend isn’t home and won’t be for a couple hours. (Did he tell you last night that your body’s sense of heat is broken? Great, enjoy this recipe.) Goes well with raw kale salad and half wine/half seltzer with little overripe strawberries in it.

(via Crockpot Chicken Adobo » Table for Two)

I made this for dinner tonight. While it didn’t look quite like that, it tasted amazing. It’s a bit of a trick recipe in that you think, Slow cooker, great, I won’t have to run my oven, but then you broil the chicken at the very end, so do it when your furnace-like boyfriend isn’t home and won’t be for a couple hours. (Did he tell you last night that your body’s sense of heat is broken? Great, enjoy this recipe.) Goes well with raw kale salad and half wine/half seltzer with little overripe strawberries in it.


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