couldawouldapica: how to

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hackers

before we moved into our current home, i used to share a studio in dupont with my husband.

it was tiny, but i loved living downtown and got used to making the most out of tiny spaces. when we first moved into our house, it felt enormous by comparison. but three years in to homeownership and it's definitely starting to feel a little crammed.

if you're in a similar situation where every square foot matters, here's three ikea hacks that'll save space. also? no assembly required.

we don't have enough space in our bedroom for nightstands. for a while, we were charging our phones on the window ledges, but it wasn't super practical and they weren't easily accessible. mounting two ribba picture ledges ($9.99) to the wall has been a great solution for us. they take up zero floor space, they blend in nicely with our baseboards, and they hold things we'd normally have on a nightstand. as you can see, it holds an iphone almost perfectly and you still have room for other devices (like a tablet) and glasses (me) or a retainer case (husband).

our pantry is another area where we keep needing extra space. we have a few shelves in there already, but since we cook a lot at home, when it's fully stocked, it can be hard to see everything that's in there.

we mounted another ribba in there, and not only is it functional, i can also see and access everything that's inside.

when you live in tight quarters, vertical storage is your friend. this stainless steel wall shelf ($25) is supposed to be for your bathroom, but it fits right in with the other metal wall shelves we have holding our plates in the kitchen. it now holds the coffee grinder and some canisters we got from target and ikea.

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the house is always a work in progress and these changes have been fun new additions.

thigh school

i'll admit it.

i was a boneless, skinless chicken eater for most of my life. that's what i'd buy every time i'd go to the store. and most of the time, i'd do something pretty boring: bake it, fry it, grill it.

i don't remember exactly when i got turned on to the wonderfulness that is chicken thighs but it's truly one of my favorite things to have for dinner. there's a lot to love, really: they're super cheap (for real you guys. check the price next time you're at the store), delicious and can stand up to lots of different flavors and cooking techniques.

here's three of my favorite ways to cook them. these are recipes i've made at least five times so i know the recipes are legit and you're likely to have a successful time making these dishes.

ginger lime | white bean + tomato | fried

as tends to happen when you cook a recipe a lot, i do have some tips for you though:

for the ginger lime recipe, unless you're actually using the recommended 8 pieces of chicken (we usually cook four or five at a time), USE HALF THE AMOUNT OF SALT FOR THE RUB OR YOU WILL DIE. ok. you won't die. but it's crazy salty otherwise.

for the white bean recipe, i find that i like the taste of dried oregano better than fresh.

and for the fried, the recipe actually refers to these as "pan roasted" and i suppose that's kind of what you're doing here. but the result is a lot more in the fried category. you just use way less oil than your typical fried chicken recipe and get the same crispy results.

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i hope you'll give thighs a try sometime. i actually don't love chicken skin (except for the super crispy fried kind) but i love using bone-in, skin-on thighs. the skin keeps the chicken from drying out and the bone adds a lot of extra flavor.

stems

update: so i took a bit of an unplanned/unannounced break from blogging after my son was born. i had planned to write and then schedule all these fun posts to go up after he arrived, but somehow i lost my camera's memory card that had pictures to go along with those posts. bleh.

i didn't feel like going back and re-shooting everything i'd done, so i decided to give myself a little break from blogging. but i'm back!

i still haven't found my memory card though.

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today i wanted to talk about using the part of broccoli that usually gets thrown away: the stems.

we eat broccoli a lot in our house--in salads, roasted, sauteed--but it always bothered me that we were wasting the stems (stalks?).

so i found a super easy and delicious way to turn that would-be trash into a great side dish.

there's not much to it: just peel the stems to remove the rough outer part, cut into bite-sized pieces and pan fry with a little bit of olive oil, salt, pepper and red pepper flakes if you want heat.

add a dusting of fresh parm and you're ready to eat.

these would also be tasty with a little garlic or some toasted pine nuts and a bit of lemon zest.

enjoy!

going rogue

i'm a recipe follower.

i like to know that i'm making something exactly right. usually when i decide i want to try a new dish, i google or search pinterest to find a recipe that works for me. but last weekend, i went out on a limb and i winged it with this soup.

i had some stuff in the fridge i wanted to use before it expired and a butternut squash we hadn't cooked yet. i've watched enough food network over the years to know that soup isn't all that difficult to make. it also helped that butternut squash is in season. we got ours from the columbia heights market and it was such a pretty shade of orange.

i didn't make my own stock or anything like that, but this turned out to be delicious. so i wanted to share. in recipe format. just in case there's any faithful recipe followers out there like me.

p.s. if you wanna know how to peel and break down a squash, i did a step-by-step post with photos on that last year.

we ate this with some gruyere grilled cheese sandwiches and it felt like fall exploded.

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if you're looking for other seasonal dishes, check out the archives here.

pump up the flavor

yummy quinoa.

i promise it's not an oxymoron.

it exists. if you've ever tried it and wondered why someone boiled up some cardboard for you, i'm going to share a few tricks for making it flavorful and delicious.

1. toast it. before you cook it, dump the quinoa into a dry pot and toast it over low heat, stirring often, for about five minutes. toasting quinoa, like nuts, really gives the final product a deeper flavor.

2. rinse it. after you've toasted it, empty it into a fine mesh strainer and run cool water over it until the water runs clear.

3. boil it. but not in plain water. use chicken (or vegetable) stock and it'll be so much tastier. just follow the directions on the package for cooking times, etc.

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that's it!

you can also add a bit of salt if needed, but i usually don't since the broth is salted.

and here's two really yummy recipes i've tried and enjoyed where quinoa has a starring role:

warm quinoa, spinach and shiitake salad

and

quinoa fried "rice"

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enjoy!

scrambled

if we have them in the house, eggs are usually on the menu for a weekend breakfast.

when i was a kid, i was somewhat loyal to scrambled eggs when asked how i'd liked mine cooked. whenever i'd go visit my grandparents, they'd make these fried eggs with the runny yolks and i started liking those also. as an adult, i tried my hand at poaching and that became my favorite method for a while.

scrambled eggs were still good (and definitely the quickest), but they were always a little blah to me. not bad, but not the star of the plate by any measure.

then, i discovered tyler florence's method for cooking eggs (also endorsed by ruth reichl although hers are a little too buttery for me) and it's become my favorite once again. the eggs are neither runny nor well cooked. they almost take on a mousse-like texture that's perfect for spreading on buttered toast.

here's what you need to do.

just remember to cook on your stove's absolute lowest setting. i've eaten these plain a lot, but lately, i've been adding spinach and dusting with parmesan and a lot of red pepper for a take on eggs florentine.

try this method out sometime. it's a unique texture that's just delicious.

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p.s. if i can pause for a vanity break, the hand pictured is my husband's not mine. ;)

gooey butter cookies

if you like to cook or bake, you probably have a few recipes in the arsenal that just work for you. they win every time.

these cookies that my late grandmother used to make are on that list of go-to recipes for me.

they're easy to make, they're light, fluffy and moist and have the best flavor.

i made these for a mother's day bbq my husband's family had last weekend, and i decided i should share the wealth.

these cookies are the truth.

i like to cook these on my silpat. i usually end up baking mine for just about 10 minutes and thirty seconds. that seems to work for my oven. they might look a little jiggly if you pull them out that early, but i promise they'll harden up once they cool. and i really prefer these cookies on the less done side. lightly golden brown on the bottom and soft all the way through.

yum.

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edited to add: the cream cheese and butter must be at room temperature. forgot to add that!

alvin corn

i love mnemonic devices. i think that's how i got through school. i made up some many little tricks for myself to memorize facts and it always really worked for me.

this post isn't exactly about mnemonic devices, but in a way it is.

i'd like to introduce you all to my friend alvin corn.

he's been hanging around my house, making it sparkling clean for a few months now so i thought i'd share the wealth. i first discovered this little clean freak via crunchy betty. which i think i stumbled upon via google.

anyways, long story short, alvin corn is short for the ingredients pictured below. when combined with warm water, they make an awesome replacement for windex.

seriously, it's great. the first time i used it, i went a little nuts and cleaned all of the exterior windows on our rowhouse, just to watch them shine. i will say it doesn't smell the best, but the odor fades pretty quickly. and i mean, does windex smell nice?

i love how cheap this is to make and i love how non-toxic it is.

try it once and i swear you'll never go back to the blue stuff again.

perfectly seasoned

back in january, i mentioned that i salt my salads. it's something i picked up from my grandmother after seeing her doing it for years.

today, i wanted to continue talking about seasoning and why it's so important. proper, generous seasoning takes a dish from meh to oh mama every time.

for this example, i thought i'd try to illustrate layers of flavor. if you've ever watched food network for more than five minutes, you've probably heard one of their talking heads use this phrase. but it really, really makes a difference.

take your basic pork milanese.

you have your pork cutlets ready to go. they're looking good and you're feeling hungry.

first things first: season both sides with kosher salt and pepper. this is true for any time you're seasoning meat. don't forget to give the underside of that meat some love too!

next, it's time for a dip in the ol' egg wash. after beating the eggs, i add kosher salt, pepper and hot sauce. you can omit the hot sauce if you want, but a few shakes adds a tiny kick and i really enjoy that.

now, it's time to coat the pork.

again, we're seasoning every layer, so don't forget to season whatever breadcrumbs you're using. i use panko most of the time.

after you're done frying them up, i sprinkle just a touch of salt on the golden fried beauties.

delicious.

the example here is meat-based, but the concept of adding flavor to every layer holds true for almost everything. when i make homemade tzatziki, i salt and pepper the cucumbers before adding them to the yogurt. don't be scared to add salt--i'm not someone who likes their food particularly salty, but that extra seasoning will really bring out the flavor of any dish...even desserts.

my favorite chocolate chip cookie recipe doesn't call for salt, but i add it anyways. it's so much more flavorful.

and while i love me some real simple recipes, we jokingly refer to them as "real under-seasoned" at our house. almost all of the recipes i've tried from there end up needing just a pinch of salt. when you're working from a recipe you found online somewhere, if it doesn't tell you to season the base layer (meat, veggies, whatever it is), throw in a little salt and pepper.

your tastebuds will love you for it.

crunchy apple slaw

the other day, i had a chopped moment.

the boy and i had these little fish nuggets we'd planned to use for tacos, but we didn't have any slaw. i like some crunch with my tacos.

i'd made my own slaw using cabbage before, but cabbage isn't an ingredient we usually have laying around. all we had was some iceberg so i decided to use that as a substitute.

turns out?

this is my new favorite cole slaw.

crunchy, tangy, bright with a little bit of heat.

and because it has apples in it, you KNOW i added acid. the next time you find yourself with some unadorned fish tacos or a desire to add some mayo-free slaw to your pulled pork sandwich, try this recipe.

admittedly, i'm still getting used to owning a food processor. we got one as a wedding present, and i've been trying to use it more and more. but, as you can see in the picture, i sliced the apples using the wrong blade. i shoulda used the shredding blade, but it still worked out.

lesson learned for next time.

but this slaw makes a pretty killer addition to anything that needs a little extra crunch. it's also dairy-free and vegan.

i was so happy we were able to use that leftover lettuce in a new way. and because there's just two of us, i only used half a head and half an apple. but doubling the recipe would also work if you have a crowd.

kitchen tips

i like to cook.

some nights, i'm making it all from scratch. other times, i'm banking on that box of frozen chicken fingers in the fridge. it really just depends on my mood and what we have around the house.

but ever since i started grocery shopping like a champ, i've really tried to cook at home as much as i can. both because i like it and as a way to save a little money.

today, i wanted to share three quick kitchen tips that will make a world of difference in your home-cooked meals.

1. torch your tortillas - i got this idea from watching the food network. i was more than a little skeptical about just plopping a tortilla directly on an open flame, but it's awesome. it gives you that yummy charred texture without adding fat. i will say that you really need to keep your eyes on it because it'll char up fast. i'm talking less than 7 seconds on both sides. and be sure to flip it with a pair of rubber tongs or something. safety first, guys.

2. add acid to your apples -- for me, acid usually means lemons, but limes and oranges will work also. and while the acid will prevent the apple from browning, it also adds a layer of flavor. baking an apple pie? making a cole slaw for fish tacos? hit it with some acidity to keep the flavors clean and bright.

3. salt your salads -- this one, i have only my grandma to thank. she's a little salt obsessed. as a kid, i remember laughing at how she would salt EVERYTHING--even her trail mix and salads. but grandma had the right idea. because adding a pinch of kosher salt to your dressed salads really boosts the flavor. i throw in pepper too to balance things out.

buying basics: part II

a few months ago, i started talking about how to approach shopping for basics.

there's nothing sexy about shopping for wardrobe staples like black flats, but looking for something with a special detail makes it a little better.

i mentioned the other day that i've never owned a black coat, but there's a difference between a plain black peacoat and a black coat with some attitude.

i'd wear a black coat with attitude any day.

the key is to look for teeny details that make the basics stand out in the land of boring.

here's a visual example of what i mean:

asymmetrical hem | all-over leather detail

scalloped edges | leather trim

sequins | studs

my philosophy is that if you go with a black coat, try to find one with some style.

if you need help thinking of places to actually find said stylish/unique clothing, you can check out my posts about online shopping: part I and part II.

do i do this for all of my clothes?

nope. i own regular no-fuss jeans. and with something like a camisole, there's no real need for it to be special or detailed if you're just gonna wear it as an undershirt.

but when i'm looking for something like a black dress or a black coat -- something that lots of people will also own -- i try to think differently.

neat and tidy

i hate clutter. it makes me nuts.

this includes cluttered storage. i want it packed away neatly in a non-see-through box, said the ~~obsessive~~ organized lady.

but i've never really had a great way to store wrapping paper. the few rolls i had around the house were corralled in a corner of a seldom-used closet. but the ends always got a little marred up and the paper tends to wrinkle a bit, making it look a little sad.

over the break, i decided to find a clean-looking way to store wrapping paper. it took me page after page of google image search results before i found one that appealed to my need for neat. but i eventually found it through tina jay's photography blog .

her solution met all my aesthetic requirements, plus it was majorly cheap and installation was simple. i had to do some sleuthing to find out exactly which ikea products she used, but armed with an iphone screenshot and an extra set of eyes (thanks, boy), i found what i needed.

check it out.

hooks ($2.99) | rail ($2.99) | basket ($2.99)

i used a different basket than the original post, but the idea's the same.

it was incredibly difficult to wedge myself into the teeny tiny basement closet to get a good shot, but i think you can get the idea.

i also added a clip to the bottom of the rolls to keep it secure. and you can see on the red snowflake roll, i actually have two clips at the top. that one was a little heavier than the rest.

the lower rack holds gift bags, gift tags, tissue paper, ribbon and tape.

i only bust out the wrapping paper a few times a year, so it's nice to have it out of the way and wrinkle-free until i really need it. and i love how you can see everything all at once.

this took us about 10 minutes to set up. leveling the bars probably took the longest time, but i'm really digging this.

so long, closet floor.

go with the flow

holiday shopping.

it's something most of us are going to be doing this month. some people love shopping, some hate it. i'm one of those people who loves to be on the hunt for the perfect gift. it's fun to me.

i think people deserve good gifts. and it feels really good to see someone you care about (even a coworker) get excited.

but if you're not sure where to start, where to shop, and what to purchase, this little flowchart should at least get your gift-giving ideas moving along.

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