Hearts of Palm & Chard Pasta Salad

I haven’t posted a recipe here in ages! This one was really good but relied on pantry ingredients so much I thought it would be a good fit on here vs my main recipe blog. Luckily things are returning to normal in the US (for now at any rate, don’t want to jinx myself) so I can go grocery shopping a little more normally. However, I had been so careful to restock my “pantry” (we don’t have one, everything is in Rubbermaid totes or on a cart) and freezer that I am really a little overloaded. I decided to skip doing a big grocery shop last week and this week in favor of eating what we had on hand. I get a CSA share each week and last week I got this Swiss Chard which thankfully was still good nearly a week later. The rest of it was using up odds and ends I had in the fridge or shelves to create a highly satisfying dish. We had this as our dinner the first night and then as a side the next. Very flavorful and very easy.


I bunch rainbow chard, stems and greens chopped (keep the stems and greens seperated!)

12 oz small pasta (I used cavatappi)

6-7 oz jarred or fresh “red” pesto (I used Aldi Priano Rosso Pesto)

8 oz jarred hearts of palm, sliced into rings

8 oz (drained) pearl mozzarella, halved or quartered if large

1 (jarred or homemade) whole fire roasted bell pepper, diced

1/4-1/3 red onion thinly sliced into half moons

1/4 cup coarsely shopped green olives with pimentos

garlic herb or Italian seasoning to taste


Bring a large pot of salted water to boil with the chard stems. Add the pasta and cook according to package instructions. Add the chopped chard leaves during the last 2 minutes of cooking. Drain and cool to room temperature. Pour into a large bowl, stir in pesto then remaining ingredients. Serve at room temperature. Refrigerate leftovers.

daily recap · planning · recipe · repurposing leftovers · what we ate

Fish Stick Sandwiches, Salad & Chili (day 41 recap)

Another chilly day! At least it was sunny for most of it. Our beach plums (above) are really blooming! Last year was our best yield so far (after planting the bushes several years ago) but we didn’t really take advantage of it because my mom was nearly diagnosed with her brain cancer. I just didn’t have the capacity to worry about it. The plums are very small (like cherry-sized) and require a lot of prep. Hopefully, we will get a good yield this year too and we certainly will be home for it.

For lunch, we finished off the box of fish sticks we opened a couple of weeks ago in sandwiches with tartar sauce and a sprinkle of Old Bay. I was really pleased with them! I hope Aldi has them again, they were wild, sustainably caught, and quite tasty. I also made a salad with lettuce from our produce box (please let us not get so much lettuce again for a long time), leftover beets and potatoes from making the mimosa salad, cucumber, red onion, the last of the feta crumbles and a drizzle of balsamic. It was okay but I am not eager to eat a cold boiled potato in a green salad again anytime soon.

Dinner was a super basic chili I made in the slow cooker: 2 cans kidney beans, 2 cans fire-roasted tomatoes with chiles, lots of spices, 1 1/4 lb cubed sirloin, onion, and garlic. We had it with leftover cheese from making quesadillas, red onion, sour cream, and tortilla chips. It was pretty tasty! I wish we had fresh peppers but the canned tomatoes with chiles are pretty good.

We also had some ice I bought early in March thinking we might want a treat we didn’t make ourselves in April. Good thinking, past Rachel

A local restaurant has been doing a “Chopped” style challenge where you can get a box of seafood, meat, wine, vegetables, eggs, butter, cream, fruit, etc for $50 to make a meal with. You post what you create and you can win a gift card to the restaurant. Normally I don’t know if I’d do that but $50 seemed fair for all that food and drink and this week one of the ingredients is soft crabs!! My absolute favorite. We have to pick up the box Friday and make it by Monday afternoon. At the very least it will be a fun activity. I am a little nervous about the pickup but I think it will be okay. We need to go to the store next week anyway.

Non-food related activities:

We finished Little Fires Everywhere on Hulu. So many frustrating people. We also are finishing up Poldark season 4 on Prime, we had watched it live back when it aired but went on vacation We never saw the last three episodes because we missed one on the PBS app and PBS is pretty ruthless about episodes only being available for 10 days or so. I noticed we have season 5 on DVD coming up on our Netflix DVD queue (people laugh that we still get DVDs but they are great now! So many movies and shows aren’t available for streaming and we have so much time) so I thought we should catch up in case they are sent out soon. We only have like 40 discs in our queue and new stuff (last season of Mr Robot, please!) gets jumped over and we end up with some movie from 1983 I only vaguely know why we wanted to watch it. At least we know we like Poldark! I sort of prefer binge watching it anyway because it’s easier to keep everyone straight; they have a habit of picking up some very old storyline suddenly and all those white men in topcoats look alike to me.

recipe · repurposing leftovers

Spätzle with Smoked Pork and Cabbage

This simple recipe is a great way to use up leftovers from smoking, grilling or slow cooking a pork shoulder or butt when maybe you don’t have some rolls to make a sandwich on.

It’s a complete meal unto itself and requires minimal effort. Last winter I added some pulled pork leftovers in some haluski (a Polish-American cabbage and egg noodle dish, I posted the recipe here) and it was an unexpected delight. I took inspiration from that meal tonight. Halušky, the Eastern European dumpling that gives the Polish-American dish it’s name is very similar to spätzle; they are both thick, egg based noodles. I do a lot of shopping at Aldi and they frequently have spätzle on sale. The bags are an odd size (20 oz, I think) so I end up only making part of the bag and then collecting the rest in a large resealable bag I add to every time I make spätzle until it is enough for a meal. This was that meal. I had some cabbage leftover from two other recipes, some sad carrots plus the leftover pork and turned into this extremely satisfying dinner. The trick is not to overcook the cabbage so there is some texture difference, lightly brown the pork and stir it all together in the skillet before serving.


1/4 medium cabbage, chopped (about 2 cups)
2 cups smoked/grilled pork (I used leftover kalua pork*)
1 onion, thinly sliced
2 carrots, diced
1 1/2 teaspoons paprika
freshly ground black pepper
12 oz dried spätzle (or egg noodles or regular pasta)

Cook spätzle according to package instructions.

In a large pan, sauté the onion, cabbage and carrots until the cabbage starts to wilt and the onion is translucent. Add the pork and spices and sauté until the vegetables are tender and the pork is heated through. Drain the spaetzle. Add to the pan, stir and sauté for 1-2 minutes. Serve immediately.

*Or pulled pork. Any leftover meal would work, really but I think pork is tastiest with the cabbage.

Yield: about 4 servings


Simple Pot Roast

Pot roast is one of the easiest ways to turn a tough piece of beef into a delicious meal. I normally make a smaller one (2-3 lbs) and that is enough for two with plenty of leftovers for future meals. If you have more people to feed or want more leftovers, buy a larger roast and scale up. The trick is to make sure the roast is at least 2/3 covered in liquid before you bring it to a boil and then simmer. If you add the root vegetables at the beginning they add a lot of flavor and make a great gravy but if you had them about 2 hours in, they retain their shape better and end up being more of a built in side dish. It’s really up to you. I just used carrots and celery because that is what I had on hand but turnips, potatoes, rutabaga, parsnips or winter squash (not spaghetti squash!) are all really good too.

This is my most basic version of pot roast, which is perfect for planned leftovers because while it is flavorful, it doesn’t have a super distinctive flavor profile so the meat is equally tasty in tacos as it is in soup or in sandwiches. A slightly more elaborate version is on my recipe blog which is very good as-is or in sandwiches but I find the leftovers are less versatile and it uses a few more ingredients.

I made the leftovers into borscht.

2 1/2-3 lb beef bottom round roast (or brisket or other beef roast)
1 medium onion, chopped
4-5 cups beef stock
3 cloves garlic
3 tablespoons herbs de Provence (or whatever you have that looks good)
2-3 cups chopped hardy vegetables like carrots, celery turnips, potatoes, rutabaga, parsnips and/or winter squash (optional)
sea salt
freshly ground black pepper
superfine flour (or all purpose)


Heat a small amount of oil in a large, lidded heavy-bottomed pot (like a Dutch or French oven).

Add the onions, garlic and cook for 2 minutes. Rub salt, and pepper into the roast. Sprinkle liberally with flour. (You can skip the flour if you don’t want to to form a gravy-like sauce–I skipped this because I want to use the juices/liquid in place of stock in a soup tomorrow) Place in the pan and brown on all sides.

Add the spices and stock.

Bring to a boil. Reduce heat, cover, and simmer 2 hours. Add the vegetables.

Continue to simmer, covered, 1 hour or until the meat is very tender.

daily recap · recipe · repurposing leftovers · what we ate

Recap Day 14: State of the Pantry, Leftover Shrimp, & Smoked Pork (3/26/20)

I can’t believe it has been two weeks since either of us has left the house! We’ve been in the backyard of course, and Matt took Lulu on a walk around the block a couple of times but that’s it.

We are still in very good shape food-wise. Early in the month I shopped as if we weren’t going to the store for two weeks plus got a couple of long lasting sale/seasonal items (bangers, a small ham, corned beef) that I would normally pick up. It’s lasting a lot longer than expected even though I didn’t buy more than I typically would for two weeks.

We’ve been trying to stretch one package of meat into at at least two meals and make simpler meals for the other meals of the day. Our usual non-quarantine meals are dinner leftovers for lunch then a new meal (normally involving some meat or seafood) for dinner. We are using up a lot less meat by making sandwiches or having soup or snack type meals for one meal a day. Normally we would be opening a new pack of meat/seafood a day and now it’s more like every other day. Since I had shopped for our usual cooking routine so I have a lot more meat now than I thought I would. Matt didn’t feel well or eat much for two days this week so that, plus using frozen/jarred/boxed stuff for some meals (like this shrimp pasta or the tuna wraps) is really stretching it out.

Our fresh produce is holding up well too! I still have one bagged salad (from Aldi, it is mostly hardier veggies like cabbage and carrots), 2 heads of cabbage, some Love Beets, potatoes (sweet, Russet and Yukon Gold), celery, carrots, garlic, a spaghetti squash, Brussels sprouts, cauliflower, yellow squash (not anymore, used them for tonight’s dinner), cara cara oranges and onions. Some of that I bought 3+ weeks ago! The trick is storing it well. Keep things as cool as you can.

I have a running list for when we actually go shopping again. We hadn’t ordered any food/groceries or had anything delivered food-wise. Then last night had olive oil and canola oil back in stock so I ordered one of each. We have an okay amount of olive oil left but we are almost out of canola which we use as our every day oil. I hadn’t realized we were so low back when I was shopping. We also really need dish detergent because we don’t have a dish washer and we are washing so many dishes having every meal and snack made from scratch at home but that wasn’t available for delivery to my zip code.

I have to admit, I’m very very nervous about going shopping again! I want to do it in person to ensure that we get the best expiration dates/best looking food but it’s nerve-wracking knowing that we don’t apparently have the virus now and to go out among people who might. We aren’t in total lock-down in MD so people still seem to be out and about a bunch. Our goal is for us to go out the middle of next week. I’ll go to Aldi (their response to the virus looks good) and get the basics and Matt will go to another store to fill in the gaps with items Aldi doesn’t sell at the same time then we will try and stay home as a long as possible again.

It’s nice and sunny out today so Matt smoked a pork butt on the grill. Normally that’s a weekend activity but we are here all day so why not? We marinated it overnight. It’s huge so we should get many meals out of it. We might even end up freezing some of the cooked meat to use later. I don’t think leftover frozen meat would be great in a sandwich but I made barbecue spaghetti last summer (a surprise hit!) and I think defrosted leftover smoked pork would work well in that. Or maybe Brunswick Stew or some kind of soup.

We had our shrimp and pasta leftovers for lunch. I didn’t think it would reheat well so I added some mayo, crumbled feta, chopped celery and red onion and served it as a cold shrimp and pasta salad. It was pretty tasty!

For dinner we had the smoked pork.

We marinated overnight in a paste of

  • 2 tablespoons garlic powder
  • 2 tablespoon dehydrated onions
  • 1 tablespoon mirin
  • 2 tablespoons Shaoxing cooking wine
  • 6 tablespoons gochujang
  • 1 tablespoon gochugaru
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 2 tablespoons garlic ginger paste

then smoked for 6-7 hours using the snake method and a Weber grill and served it over rice with some yellow squash I sautéd with onions and gochugaru. It wasn’t quite at point where it could be easily shredded but it was very tender so we just sliced it up. If we had another hour or two I think it would have been great pulled pork! We don’t have rolls anyway so a rice bowl was fine.

Non-food related activities:

I played the Sims while I finished reading The Daylight Marriage by Heidi Pitlor. We watched the Stumptown finale (I hope it comes back for season 2!) and Little Fires Everywhere on Hulu. I’m not sure how similar Little Fires is going to be to the book. I read it back when it came out so it’s been a while but there are already some differences in pacing.


Pasta with Shrimp, Artichokes and Sun-dried Tomatoes

This may not be the prettiest pasta but it is tasty! It relies entirely on jarred, boxed or frozen ingredients plus one lemon, onion and garlic. It gets a lot of flavor from the marinated artichokes (and the oily brine they are packed in) and the sun-dried tomatoes so don’t skimp on those ingredients!


1 onion, sliced into half-moons

3 cloves garlic, sliced 

3 oz julienne sun-dried tomatoes (dry, not oil-packed)

12 oz jar fired roasted red pepper, drained and sliced

12 oz jar marinated artichoke hearts 

2 tablespoons capers

juice of 1 lemon

12 frozen shrimp

12 oz trottole pasta (or other small/medium pasta)


Bring a large pot of salted water to boil. Add the shrimp. Cook until just pink. Remove from water using a slotted spoon or spider. Set aside. Add pasta to the same water, cook until al dente.

Meanwhile, heat some olive oil. Saute the onion and garlic until the onion is translucent, add the sun-dried tomatoes, red pepper, artichoke hearts (with liquid!), capers and lemon juice. Saute until warmed through. Add the shrimp, continue to cook until the shrimp is fully cooked. Add the pasta, toss to combine.

recipe · repurposing leftovers

DIY Fried Rice

I’m not terribly sure if you need a recipe for this but here’s what we do when we make fried rice. The amounts of each ingredient is very flexible–scale up if cooking for a crowd.


1 onion, diced

2-3 cloves garlic, minced

1-2 cups cubed cooked leftover chicken or other cooked protein (we used leftovers from this meal)

2-3 cups cold, cooked rice (leftovers or make it a day ahead and refrigerate it)

1 bunch scallions, chopped

1-2 cups leftover vegetables–we used chopped up zucchini from the chicken dish and 3/4 cup of “coleslaw mix” (shredded cabbage and carrot) from sandwiches from last week

1/4-1/2 cup frozen peas (optional)

1-2 teaspoons sesame oil

2-3 tablespoons soy sauce

2 eggs, beaten


In a large skillet, saute the onions and garlic until the onion is translucent. Add the vegetables, meat and rice and saute about five minutes. Drizzle with sesame oil and soy sauce. Pour the eggs into the pan and stir fry, scrambling the eggs and heating through the whole mixture. Adjust seasonings and serve immediately.


Homemade Cold Brew Concentrate


2/3 cup fresh, ground coffee

2 cups cold water


Add the coffee to a large large measuring cup or jar. Pour in the water. Stir until all the grounds are moistened.

Cover and refrigerate for at least 4 hours. The longer it sits, the stronger it will taste.

Remove from the fridge and stir.

Place a filter in a pour over cone (I use a pour over cone I bought from a local potter (here is her etsy shop) and line it with unbleached #2 sized paper cones–they are compostable!)

Place the cone over a quart jar.

Pour the coffee/water mixture into the pour-over cone.

Wait for all of the liquid to pass through and repeat as needed. This normally takes under 10 minutes start to finish.

Cover the jar (I use the black Ball Jar brand leak proof lids) and refrigerate for up to a week.

Discard (compost!) the coffee and liner.

When ready to serve, pour into a cup and dilute with cold water or dairy/non dairy beverage of your choice. Personally, I like stirring in a bit of sweetened condensed milk, Vietnamese iced coffee style.

Yield: about 5 cups of cold brew coffee, with ice.


Stove Top Pork Chops with Zucchini and Sambal Oelek


4 boneless, thick cut pork chops

1 small onion, thinly sliced

3 cloves garlic, sliced 2 small zucchini, sliced into coins

2 tablespoons sambal oelek (can use sriracha or other spicy sauce)

3 tablespoons soy sauce

1 teaspoon hot sesame oil (can eliminated or use regular sesame oil)

Sauté the onions, garlic and zucchini, in a large skillet, until the onion is soft. Push the zucchini over to the side of the skillet and add the pork chops. Cook 5 minutes on each side. If needed, cover and cook until nearly fully cooked. Then continue to cook until the liquid is reduced and the pork is fully cooked (145°).


Recipe: Berbere Chicken over Zucchini and Red Onions


6 chicken thighs (about 1 1/2 lb)
1 1/2 tablespoon berbere spice mix (can sub in any spice mix)
1 large red onion, sliced
freshly ground black pepper


Preheat oven to 375. Lightly oil or spray with cooking spray a 9×13 inch baking pan. Set aside.

Heat a large skillet (no need to add oil).

Sprinkle both sides of the chicken with spices. Place it fat side down on the hot skillet.

Cook about 10 minutes or until the skin is crisp, lightly browned and much of the fat has rendered into the pan. DO NOT FLIP THE CHICKEN!

Meanwhile, arrange the zucchini and onions in single layer in the baking pan. Sprinkle with pepper and salt.

Top with the chicken, skin-side up.

Bake for 30-40 minutes or until the chicken is fully cooked.