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Monthly Archives: January 2022

Cook Happy Project Week Six


We’ve made it through another week. And sometimes that is a legitimate accomplishment, is it not? 

I join the rest of the globe in mourning the death of Thich Nhat Hanh, the Buddhist monk, author, and mindfulness master. A friend shared this article with me about how he continues to be a powerful teacher in modeling how to die, to let go, to relinquish the illusion of control. He continued to savor life even after he suffered a massive stroke and his health significantly declined. There is power in that. I think about how the God of my understanding intended him to live each and every one of those days with limited cognitive functioning, and how he demonstrated great humility in enduring that.

I find it takes much courage and discipline just to be present in the here and now. I catch myself exiting the present moment in a million, fidgety ways, from chewing gum to pacing to popping in earbuds … But cooking and baking in the comfort of my own kitchen centers and grounds me in a way that many other activities can’t.

This week I found my zen sweet spot grating sweet potatoes for a sweet potato pone, and pressing water out of, then cubing, a slab of tofu for “Baked Tofu With Green Beans, Shiitakes, and Peanut Sauce,” a recipe from the book School Night: Dinner Solutions for Every Day of the Week. Slicing, pressing, peeling my way to peace of mind …

Unlike last week, when I savored all things familiar, experimenting with these two dishes allows me to expand my culinary horizons. I am interested in building a bigger repertoire of healthy, high-protein vegetarian meals, as I find myself, in my newfound singledom, veering away from cooking with meat. (In the past, I have enjoyed scrambling tofu like eggs and serving it with this easy stir-fry recipe. Highly recommend!)

As for the pone, I have always been attracted to Southern cooking and would love to learn more where that came from. Despite the fact that I live in Missouri, the South seems far removed, even foreign to me, which makes whipping together a pone as novel to me as baking something markedly French, such as croissants or a quiche Lorraine. (Note: Pones are much easier!) 

I hope you find a bit of inspiration from these two easy, nutrient-dense meals. That might include the revelation that dousing roasted vegetables in a simple peanut sauce can make even shiitake mushrooms and tofu palatable to younger eaters. Or that swapping your morning bowl of cereal with a slab of sweet potato pone, topped with a dollop of homemade whipped cream, is the kind of simple pleasure that kickstarts a cold winter’s day, counteracting the daily doldrums. And of course, I hope you can find a path to stillness throughout the coming week, pausing within the busyness to ground yourself in the here and now. 

Cheers to eating mindfully and living wakefully.


Baked Tofu With Green Beans, Shiitakes & Peanut Sauce 
Adapted from School Night: Dinner Solutions for Every Day of the Week 

Main Ingredients
1 lb extra-firm tofu, drained
⅓ cup low-sodium soy sauce
3 tablespoons sesame oil
2 tablespoons rice vinegar
2 heaping teaspoons freshly grated ginger
2 cloves garlic, minced
¾ lb (12 oz) green beans, trimmed and washed
½ lb (8 oz) shiitake mushrooms, cleaned and sliced

Peanut Sauce Ingredients
6 tablespoons peanut butter
2 tablespoons low-sodium soy sauce
4 teaspoons sesame oil
4 teaspoons rice vinegar
¼ cup hot water


  1. Drain the tofu: Place 3 paper towels on a plate; top with the tofu. Place 3 additional paper towels on top of the tofu and top with something heavy, like a cast iron skillet. Let it stand for 5 minutes. Change the paper towels and repeat for 5 more minutes. (It’s important to remove extra moisture so the tofu will caramelize in the oven! And it’s definitely worth it to buy the extra-firm kind.) Cube the tofu into uniform bite-size squares. 
  2. Grate the ginger, mince the garlic, and place in a large mixing bowl. Add the soy sauce, sesame oil, and rice vinegar, and whisk to combine. Wipe clean and slice your shiitake mushrooms. Carefully fold in the tofu pieces, green beans, and mushrooms into the bowl with the sauce. Gently toss to cover everything in the marinade. Let marinate at room temperature for 30 minutes. 
  3. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Spread the tofu, beans, and mushrooms in a single layer andd roast for approximately 30 minutes, until the tofu is caramelized and the vegetables are fork-tender. 
  4. Make the peanut sauce while the tofu and vegetables are roasting. Simply combine all ingredients in a medium bowl.
  5. Drizzle sauce over tofu-vegetable mixture to serve, and enjoy 🙂

Sweet Potato Pone
Adapted from the Food Network

Baking spray or butter for greasing the pan
4 tablespoons unsalted butter, melted 
⅓ cup lightly packed light brown sugar
¼ cup molasses
3 large eggs, beaten
½ cup half-and-half
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated orange zest, plus 3 tablespoons juice (from about ½ orange)
6 cups peeled and grated sweet potatoes (approximately 3 medium potatoes)


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch square baking dish. 
  2. In a large mixing bowl, combine the melted butter, brown sugar, and molasses with a spatula, or better yet, a spurtle
  3. Add the eggs, half-and-half, and vanilla extract, and stir to combine once more.
  4. Add the cinnamon, ginger, and nutmeg; stir everything once again. 
  5. Add the orange zest and juice, then fold in the grated sweet potatoes. 
  6. Pour the mixture into the greased baking dish, cover with foil, and bake for approximately 40 minutes. 
  7. Remove the foil and bake for another 10-15 minutes, until the top is caramelized and set. 
  8. Serve topped with homemade whipped cream 🙂

Homemade Whipped Cream
Adapted from the Food Network 

1 cup half-and-half
3 tablespoons confectioners’ sugar


  1. Place a super clean mixing bowl in the freezer to chill for 5-10 minutes.
  2. Beat the half-and-half and confectioners’ sugar together in the bowl for approximately 2 minutes, until stiff peaks form.

Cook Happy Project Week Five

Hey! Jumping right in: This week I’d like to offer something a little different than previous entries, in the spirit of bare-bones cooking for bone-chilling weather. Below you will find my bare-bones grocery list (approximately $40 worth of food, and likely less if you don’t need to replace expired condiments, as I did) accompanied by bare-bones variations on some of my favorite, already simple recipes.

The theme here is potatoes + eggs + dark and bitter greens (I happen to really enjoy kale, raw and cooked, but you could opt for an alternative if it isn’t your thing.) The inspiration, once again, is staying within a budget (a pattern emerges …) but also the kind of easy, no-fuss, no-fluff kind of cooking conducive to whipping together a simple yet satisfying lunch in 40 minutes, if you’re privileged to work from home, and also making one stress-free trip to the grocery store for a week’s worth of variations on the potato/egg/green melody without having to venture out more than once in these frigid temperatures. This meal plan is designed for a party of one, but could rather effortlessly be expanded for a family of five or more by simply buying and making more of the stuff. 

I jumped on this particular bandwagon this week when I found myself pining for something filling but wholesome, starchy but clean. I realized I had leftover Yukon Golds in the fridge and decided to prepare myself a midday meal of these potato latkes. As a former classroom teacher, I can tell you I will always count it a luxury to step away for lunch, much less prepare a homemade meal in the middle of a workday. I highly recommend the homemade lunch practice inasmuch as this project is about happiness. Such a great reset. Shout-out to my cousin Virginia, author of The Civilized Lunch Project.

Moving forward as the day or week progresses … And you’re so stuffed from those potato latkes that you really just want something green. Cue this super easy kale Caesar salad recipe from Deb Perelman’s second cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites. Her recipe for Caesar dressing is a cinch–simply whisk together mayo, minced garlic, Worcestershire, Dijon mustard, lemon juice, olive oil, and salt and pepper. Forget anchovies. In lieu of croutons, it calls for toasting panko bread crumbs with a little garlic and lemon zest. Top it with soft-boiled eggs and you’re set.

Stay away from the grocery store (or in my case, the Walgreens candy aisle) with a hearty breakfast of roasted Yukon Gold potatoes. I’m a sucker for foolproof recipes that yield tender-on-the-inside, crispy-on-the-outside potatoes. These instructions from Bon Appetit definitely did the trick, however, make sure you pour out ALL the water from the sheet pan when you get to step five or you risk setting off your smoke alarms and freaking your sweet pup out. Oops.

Finally, make use of what remains with pared-down versions (recipes below) of Ina Garten’s Country French Omelet, Smitten Kitchen’s Huevos Rancheros, and Food Network’s Soft-Scrambled Eggs with Kale.

Congrats. You’ve made it through the week on your own home cooking. With the dollars you’ve saved, treat yourself to some carry out or, better yet, a nice loaf of artisan bread that you can toast with cinnamon sugar for supper. And thank you for reading. This project motivates me to try new recipes and make a true habit of rolling up my sleeves and creating something new in the kitchen, even if it’s scrambled eggs.

Grocery List
5 lb bag of Yukon Gold potatoes
Eggs (large)
Kale (one bunch)
Lemons (2-3)
Parmesan cheese (pre-grated, if possible) 
Fresh ginger root 

Pantry Items
Olive oil
Vegetable oil
Salt and pepper 
Mayo (I use Hellman’s)
Ketchup (I use Heinz) 
Panko bread crumbs
Worcestershire sauce

Easy Kale Caesar Salad
Adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites

Salad Ingredients
2 large eggs
Grated Parmesan

Breadcrumb Crouton Ingredients
Extra-virgin olive oil
1 small garlic clove, minced
Zest from ½ a lemon
⅓ cup panko bread crumbs 

Dressing Ingredients
2 tablespoons mayo
1 small garlic clove, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 to 2 tablespoons lemon juice 
¼ cup olive oil
Salt and pepper


  1. Tear off the kale leaves and rinse clean, using a salad spinner.
  2. Whisk all dressing ingredients together in a small bowl or glass liquid measuring cup. (Tip: Microwave the lemon for 10 minutes prior to juicing to get more bang for your buck.) 
  3. Make the breadcrumbs: Measure out the panko, mince the garlic clove, zest the lemon. Heat a small frying pan over medium heat, add the olive oil, and then the garlic. Saute for about 30 seconds, stirring regularly. Add the lemon zest and breadcrumbs and saute, stirring, for another 2 to 3 minutes. Set aside, possibly in Tupperware if you are prepping this for later. 
  4. Cook the eggs: Bring a saucepan of water to boil. Use a slotted spoon to gently lower the eggs into the pot and lower the heat to simmer. Cook for 7 minutes, then place then in a bowl of cold water for 1 to 2 minutes. (Tip: Carefully following these instructions as written is worth it. The soft-boiled eggs, as opposed to hard-boiled, are scrumptious with the garlic breadcrumbs, bitter kale, and tangy dressing.) 
  5. Assemble everything when you’re ready to enjoy and top with as much grated Parmesan as you like.

Perfect Oven-Roasted Potatoes
Adapted from Bon Appetit

2 pounds Yukon Gold potatoes 
Extra-virgin olive oil
Kosher salt and pepper


  1. Preheat the oven to 425 degrees F. Set aside 2 pounds of the potatoes and rinse and dry them (if needed). Cut them in half crosswise, but go ahead and quarter any larger ones. You want them to be as close to uniform size as possible. 
  2. Arrange the potatoes cut-side down on a large rimmed baking sheet. Pour 2 cups of water over them to cover in an even layer. Then cover with aluminum foil.
  3. Bake covered until a fork easily slides through the middle of the potatoes. Check after 25 minutes and then add 5-10 minutes of cooking time as needed. 
  4. Remove the sheet pan from the oven and tip out all the water in the sink. Let potatoes cool on the pan for 5 minutes and crank the oven up to 500 degrees F.
  5. Remove foil and generously coat potatoes with olive oil, kosher salt, and pepper. Toss with your hands for an even coating. Place them cut-side down again. 
  6. Return the sheet pan to the oven, uncovered, and roast for an additional 20 to 25 minutes. 

Bare-Bones Country Omelet
Adapted from Ina Garten’s Country French Omelet

1 medium-sized Yukon Gold potato, peel on, cut into small chunks
Salt and pepper
5 large eggs
3 tablespoons milk 
Parmesan cheese, grated 


  1. Preheat the oven to 350 degrees F. 
  2. Heat a generous spoonful of ghee in a large cast iron skillet over medium-low heat. Place the cubed potatoes in the pan and sprinkle with salt and pepper. Cook for 8 to 10 minutes, until browned and tender. While potatoes are cooking, beat eggs with 3 tablespoons of milk, ½ teaspoon salt, and ¼ teaspoon pepper, and a generous heap of grated Parmesan.
  3. Remove potatoes to a separate bowl or plate. Don’t wipe out the skillet. Pour egg mixture into the skillet and pour semi-cooked potatoes back over the mixture. Place in the oven for approximately 8 minutes, until the omelet is set. Top with some additional Parmesan, if desired.

Bare-Bones Huevos Rancheros
Adapted from Smitten Kitchen

Vegetable oil 
1 medium to large flour tortilla
1 large egg
Parmesan, grated
Salt and pepper 


  1. Heat a generous glug of vegetable oil (say, a heaping tablespoon) over medium heat in a large skillet.
  2. Add the tortilla and allow it to warm and firm up for approximately one minute before flipping it to the other side. 
  3. Having flipped the tortilla, sprinkle some grated Parmesan, salt, and pepper over the second side. Crack the egg on the side of the skillet so it lands in the middle of the tortilla. Let the egg cook for a few minutes, turning down the heat to medium-low if needed. 
  4. Using two spatulas, do your best to flip the tortilla and egg to the opposite side and continue cooking until the egg is set as firmly as desired. (Don’t worry if it’s a mess. Still tastes delicious). 
  5. Eat plain jane, or visit Smitten Kitchen for additional topping ideas.

Soft-Scrambled Eggs with Kale 
Adapted from Food Network

¼ teaspoon freshly grated ginger root 
Extra-virgin olive oil
Kale (enough to fill one large dinner plate)
Salt and pepper
3 large eggs
1 tablespoon milk
Parmesan, grated 


  1. Whisk together eggs, milk, and Parmesan cheese (however much cheese suits your personal taste). Set aside. 
  2. Heat a large skillet over medium-high heat. Add a generous glug of olive oil and warm until shimmering. Add the freshly grated ginger, and cook until fragrant, approximately 15 seconds. 
  3. Add the kale, season with salt and pepper, and cook until wilted, 1-3 minutes. Add a splash of water if needed to aid the wilting process. 
  4. Remove cooked kale and ginger to a separate plate, then wipe out the skillet and reduce heat to medium-low. Add egg mixture and cook until soft curds form, or until the consistency suits your taste.

Have a delicious week!

Cook Happy Project Week Four

Hello there. How was your week?

I came home Wednesday night from a week’s vacation in Fort Lauderdale with a good friend. It was my first trip as a single woman in 11 years, a bold act of self-love, if I may say so.

During my time on the beach and resting in the Airbnb I revisited the book, When Things Fall Apart: Heart Advice for Difficult Times, a beautiful explanation of Buddhist principles by Pema Chodron. I typically resist rereading books (there’s so many books out there to be read!) but I found it richly rewarding and tremendously worthwhile to review teachings that, as they say in the rooms of recovery, are “simple but not easy.”

It was gratifying to realize that what were once abstract concepts to me, like grasping at straws, are now a tangible part of my daily life. Because they have to be. Sitting with uncomfortable feelings, acknowledging painful emotions and  thoughts as a natural part of the human experience. Practicing self-compassion, which then extends outward into gentleness with others. Breathing suffering in, mine and others’, breathing out love and positivity (a technique called “Tonglen”).

Now that I’ve returned to my home kitchen, I am motivated to load up on the veggies and start my day with yet another sweet bread, this time filled with cranberries, pecans, and orange zest and juice. It amazes me that I could easily consume two entire heads of broccoli when it’s roasted at a high temperature with olive oil, salt, pepper, a little lemon juice, minced garlic, and topped with a light drizzle of Tahini paste. (Note: the Tahini adds quite a nutty flavor, and the broccoli is just as good without it. It’s a nice variation, though, worth giving a try.) 

I return to Ina Garten’s roasted onion recipe again and again—a tasty (and cheap) way to use up the onion stragglers in your fridge drawer and a rather elegant side dish in its simplicity.

I snagged a Food Network magazine at the airport and found a recipe for maple-braised carrots, another simple side that involves plenty of cathartic chopping. 

And finally, my trip included a tasty Cuban meal filled with garlic-roasted shrimp, buttery toast and mango butter, as well as lip-smacking roasted sweet plantains from an empanada stand, followed up by Jamaican patties filled with spicy beef. But it is January after all. So I’m keeping it festive (and easy!) with the aforementioned cranberry bread, which comes together with a spatula in one large mixing bowl.

Thank you for following my ramblings. Read on for my version of the recipes.

With Love,

Roasted Broccoli with Tahini Paste
Adapted from the Food Network

Two small heads broccoli
Extra-virgin olive oil
Three garlic cloves, minced
Kosher salt and pepper
Lemon juice (1/2 lemon)
Tahini sauce


  • Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil.
  • Stem broccoli; cut into small florets. Mince garlic. Spread on the prepared baking sheet.
  • Toss the broccoli and garlic with several generous glugs of olive oil, a few pinches of kosher salt, black pepper, and a squeeze of lemon juice. (Feel free to add a pinch of red pepper flakes if the spirit moves you.)
  • Roast in the oven for approximately 20 minutes, allowing broccoli to caramelize. Don’t worry if the garlic turns brown.
  • Coat a metal spoon with Tahini and drizzle (or “flick”) over the roasted broccoli.

Roasted Onions
Adapted from Ina Garten

6 small-ish yellow onions
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Minced garlic (2-3 cloves)
1/2 teaspoon whatever fresh or dried herbs you have on hand (I used sage)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil


  • Preheat the oven to 400 degrees F.
  • Peel and quarter each onion, slicing the quarters in half and then separating the layers into a large bowl. Mince the garlic.
  • In a medium mixing bowl, combine the lemon juice, mustard, minced garlic, herbs, salt, and pepper. Pour the extra-virgin olive oil into a one-cup glass liquid measuring cup and slowly whisk into the other ingredients.
  • Pour the dressing over the onions and toss well to coat.
  • Dump the onions onto a large sheet pan lined with foil and roast for 30 to 45 minutes, until tender and caramelized. Sprinkle with any remaining fresh herbs you’d like to use. Enjoy!

Maple-Braised Carrots
Adapted from the Food Network

1 1/2 lbs carrots (Approximately 8 large carrots)
2 tablespoons unsalted butter
2 teaspoons freshly grated ginger root
3 tablespoons maple syrup
Zest of half a lemon
3/4 teaspoons kosher salt
Pinch of cayenne pepper
1/2 cup water
Any fresh herbs you want to top with (such as parsley or chives)


  • Trim and peel all the carrots. Slice lengthwise, then halve the lengths and cut into large chunks.
  • Peel and grate a 2-3 inch piece of ginger root on a microplane, until you have about 2 teaspoons.
  • Zest the lemon and measure out your other ingredients.
  • Melt the unsalted butter over medium-high heat on a large cast iron skillet and add the grated ginger for 30 seconds. Add the carrots, maple syrup, lemon zest, salt, pepper, pinch of cayenne, and 1/2 cup water. Bring to a boil, then cover (with a large tray if nothing else) and simmer, covered, for approximately 15 minutes.
  • Top with extra salt, if needed, and any fresh herbs you’d like.

Cranberry-Orange Pecan Bread
Adapted from Smitten Kitchen

3/4 cup pecan pieces
1 cup granulated sugar
2 medium-to-large oranges
6 tablespoons unsalted butter, melted and cooled
1/2 to 2/3 cup sour cream
1 large egg
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups frozen cranberries
2 cups all-purpose flour


  • Heat oven to 350 degrees F. and grease a standard 6-cup loaf pan.
  • Toast the pecan pieces in a dry skillet over medium heat, approximately 4-5 minutes, until warm and fragrant. Microwave the butter in a glass bowl and allow it to cool.
  • Dump the cup of granulated sugar into a large mixing bowl. Zest both oranges using a microplane and rub zest into sugar with your fingers to allow the flavors to release.
  • Juice the two oranges into a 1-cup liquid measuring cup; add as much sour cream as needed to allow the contents to reach the 1-cup line.
  • Stir the cooled melted butter into the sugar-zest mixture, as well as the egg.
  • Add the orange juice/sour cream mixture.
  • Sprinkle the salt, baking powder, and baking soda into the bowl; stir to combine.
  • Fold in the nuts and cranberries.
  • Add the 2 cups flour and stir until just mixed.
  • Transfer batter into the loaf pan and bake for approximately one hour, until a toothpick inserted in the center comes out clean.

Cook Happy Project Week Three

Hello, reader. I come to you today, midweek, because I will be out of town this Sunday and wanted to stay on track with regular posts.

Sondra Primeaux and Tammi Salas, formerly the hosts of The Unruffled Podcast about creativity in sobriety, introduced me to the concept of a “sober lush.” The sober lush may not drink, but she certainly knows how to indulge. Give her a soft cheese. A fig with a drizzle of fine honey. A facial. A massage. A nice candle. A stroll through the grocery store without a list, selecting items that call her name. A meander through a bookstore. Permission to lie in bed and listen to music. Permission to cancel plans. A cake pop for breakfast. (Can you tell this is familiar territory for me?)

Indulging in ways that don’t damage my health (or my wallet) has been a key part of my healing process through a difficult year 2021, and I plan to continue a smattering of these simple self-care practices into my next trip around the sun.

And so the “sober lush” persona is one I channeled this week in the kitchen, in my own way, buying myself a bouquet of fresh flowers, pumping jams from Spotify’s “Strong Independent Woman” playlist, and whipping up two hearty potato recipes to fill me up in this chilly, drizzly start to 2022.

The first for “roasted potato leek soup” is another sampling from Ina Garten’s Back to Basics cookbook. Indeed, this is a luscious sober lush’s brew, incorporating crème fraiche, heavy cream, and freshly grated Parmesan in addition to the heavily caramelized vegetables, but not without nutritional content in a generous heaping three cups of arugula. The process is made ever-so-much simpler if you have an immersion blender on hand. 

Peeling and chopping potatoes for the soup, the bag of leftover Yukon golds I had bought beckoned, as of to say, “Use me up sooner rather than later!” And how satisfying it was to extend the reach of this main ingredient with homemade latkes, using little more than a few tablespoons of flour, a whisked egg, and some salt and pepper. I believe it’s worth it to cook them in clarified butter versus vegetable oil, but if you don’t have the patience to make your own, consider keeping a pre-made jar of it in your fridge—also known as Ghee. It’s highly versatile and offers great flavor when sautéing vegetables. Oh. And spurtles. A Xmas gift from my mom, I used these to flip and stir the latkes. They are fun and handy silicone tools for all the moving-s*%# around that is part of cooking.

With that, I hope you enjoy the rest of the week and the coming weekend. Indulge in some starch, and treat yo self!


Roasted Potato and Leek Soup
Adapted from Back to the Basics

2 pounds Yukon gold potatoes, peeled and cubed into 3/4-inch chunks
4 leeks, white and green parts, sliced and chopped, rinsed of all sand 
Olive oil 
Kosher salt
Black pepper
3 cups baby arugula, lightly packed
6 to 7 cups chicken stock 
3/4 cup heavy cream 
8 oz creme fraiche 
1/4 cup Parmesan cheese 


  • Preheat the oven to 400 degrees Fahrenheit.
  • Line two large baking sheets with aluminum foil. Chop and wash the leeks. (I used a salad spinner to clear them of all sand. You want to do this thoroughly!) Place leeks on one baking sheet; peel and chop potatoes and place on the other sheet.
  • Pour 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over chopped leeks; repeat for the chopped potatoes. Roast for approximately 40 minutes until tender and caramelized. During this time, prepare a bowl of chicken stock (I used 7 cups water + 7 teaspoons Better Than Bouillon). Remove the leeks and add the arugula leaves over the potatoes, roasting for about 5 more minutes until the arugula has wilted. 
  • Dump the contents of both sheet pans into a large stock pot and add in a bit of the chicken stock. Use an immersion blender to puree everything. Keep adding stock and blending until you get a thick soup consistency. (You can also use a blender if necessary.) Add the heavy cream, crème fraiche, approximately 2 teaspoons of salt, and 1 teaspoon of pepper. Finish off with Parmesan cheese. 

Potato Latkes
Adapted from Ina Garten’s Food Network recipe

4 Yukon Gold potatoes
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg, whisked
Several heaping spoonfuls, Ghee


  • Rinse and peel the potatoes. Grate them on a box cheese grater and place the contents in a medium bowl. Wrap handfuls of the potato shreds in paper towels and wring out as much water as possible (wringing each handful twice if you can muster the patience).
  • Wipe out bowl and return potato shreds, adding the remaining ingredients and stirring together (how about with a spurtle?)
  • Heat the Ghee over medium heat. Add clumps of latke batter, big or small, whatever your prefer. Cook a few minutes on each side, paying close attention to the pan.

Oops, I lied—not done with you yet! So I was reminded this week of why I chose the “cook happy” moniker. I was feeling kind of down in the dumps—a combination of hard life stuff, gloomy January weather, a bit of boredom, perhaps— and I was able to restore my equilibrium by cranking up the aforementioned playlist and throwing together a little lemon pound cake, then working up a sweat to the tune of this silly Zumba workout. I typically have the cake ingredients on hand (and you could really sub out any citrus fruit), so it’s nice to have this recipe in my back pocket when I need to cook (or bake) myself back to happy. In all seriousness, it’s empowering to recognize that healthy and harmless mood-altering activities abound—“move a muscle, change a mood.” (A caveat: I did not make the sugar glaze. Not necessary, in my humble opinion!)

Easy Lemon Pound Cake
Adapted from the Food Network

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature if possible (or microwaved for 10 seconds)
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1/4 cup lemon juice (approximately 2 lemons’ worth, especially if you microwave them for 10 seconds first)


  • Preheat the oven to 350 degrees Fahrenheit.
  • Generously butter a standard loaf pan.
  • Whisk together the flour, baking powder, and salt in a large bowl.
  • Cream the butter for several minutes using an electric mixer, if possible. Use a spatula to scrape down the sides of the bowl as needed. (Be patient with this step. Whipping lots of air into the butter pays off!)
  • Add the sugar and cream for a few more minutes.
  • Add one egg at a time, mixing on a low speed to incorporate it in the batter.
  • Mix in the vanilla extract.
  • Add some of the lemon juice, alternating with the dry ingredients, until you achieve a nice thick batter.
  • Fold into the pan and bake for approximately one hour, until a toothpick inserted into the center comes out clean.

Cook Happy Project Week Two

In my pursuit of peace and healing this past year, I’ve taken steps toward financial freedom that include using this free budgeting app. Planning and tracking my spending has offered me a greater sense of abundance, actually, reducing my guilt over small indulgences like Starbucks or lunch delivery, as long as I stay within the limits of my financial plan.

All this to say, I found myself scrounging to meet my grocery budget during the last week of December. The recipes that follow represent my attempt to enjoy good home cooking without draining my wallet. 

First, I made a big pot of lentils pulling from the recipe for “Roast Salmon with Warm Lentils” in the cookbook, Williams-Sonoma French. I had recently made them with baked salmon and decided the lentils were good enough to stand on their own. The process is simple enough—some cathartic vegetable chopping, a douse of olive oil, a few squeezes of lemon, several teaspoons of Better Than Bouillon … And voilà. You’re good to go.

The second recipe I’d like to share is another from The Joys of Baking. I prefer to eat bananas when they’re underripe and I can never eat my way through the bunch before they turn brown, so I’m always on the lookout for banana-filled baked goods. I’m a bit burned out on my go-to banana bread recipe, so I was pleased to discover “Banana Date Bread with Lime.” (Geez. How many times can I say banana?) This quick bread has a gentle and mild sweetness to it that I find quite refreshing. The dates are delicious, but in the spirit of frugality, I chose to replace them with dried cranberries I already had on hand. I suppose any dried fruit would do the trick.

Here’s to simple, satisfying, no-fuss cooking in the new year. See you next week.


French Lentils 
Adapted from Williams-Sonoma French

3/4 cup French green lentils, rinsed and drained 
4 cups water + 4 teaspoons Better Than Bouillon
4 tablespoons olive oil 
1 red onion, finely chopped
1 celery stalk, finely diced
1 carrot, peeled and finely diced
1 red bell pepper, finely diced
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian (flat-leaf) parsley 
2 tablespoons finely chopped fresh basil 

Whisk together the water and Better Than Bouillon in a large liquid measuring cup (or mixing bowl). Chop all your veggies and herbs and juice your lemons (microwaving them for 10 seconds beforehand to get the most bang for your buck). 

Combine 3 1/4 cups of broth and lentils in a large pot. Bring to a boil, then reduce the heat to medium-low and cover, simmering until lentils are tender but not mushy, about 30 minutes.

Heat a large skillet over a medium flame, adding 3 tablespoons of olive oil and then diced red onion. Sauté until softened, a good 7 minutes or so. Add the celery and carrot and cook until slightly softened, approximately 2 minutes. Add bell pepper and sauté for another 2-3 minutes.

Add the cooked lentils to the skillet and sauté over medium heat, stirring often to combine the flavors, about 2 minutes. Pour in the lemon juice, remaining 1 tablespoon olive oil, chopped herbs, and a sprinkle of salt and pepper.

It’s that simple. Enjoy! Or serve with the baked salmon if you’re looking to prepare something a little more dressed up.

Tangy Banana Bread 
Adapted from The Joys of Baking 

6 tablespoons unsalted butter, plus extra for greasing the pan, softened to room temperature
1 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
2/3 cup granulated sugar 
4 teaspoons finely grated lime zest (approximately 4 small limes)
2 large eggs, room temperature 
11/4 cup mashed bananas (2-3 large bananas)
2 teaspoons vanilla extract 
6 oz dried fruit, such as chopped dates, cranberries, or raisins

Preheat oven to 350 Fahrenheit. Generously butter a standard loaf pan.

Whisk together flour, baking powder, salt, and baking soda in a medium to large mixing bowl.

Beat butter, sugar, and lime zest with an electric mixer until light and fluffy, scraping down the sides of the bowl as needed, 3 to 5 minutes.

Best in the eggs one at a time, then banana, then vanilla. (I recommend measuring the mashed banana to ensure proper proportions of the main ingredient.) 

Fold in the dried fruit, then manually fold in dry ingredients with a large spatula. 

Transfer batter to a loaf pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (I believe mine was good to go at the 55-minute mark).

Transfer pan to a wire rack to cool for 15 minutes, then flip out and cool completely. Or follow my lead, and eat directly out of the pan for the next week 🙂

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