two skinny jenkins

130131 – soy & ginger roasted edamame
130215, 11:15 am
Filed under: APPETIZER, SNACK | Tags: ,


This was so easy to make and tasted great.  And…. it was the first ‘recipe’ I made from scratch myself!

The edamame come out slightly crunchy and full of flavor.  The minced ginger are especially tasty.

  • 8 oz frozen shelled edamame
  • 1 T minced fresh ginger (essential!)
  • 1 1/2 T soy sauce
  • 1 T canola oil
  • salt and fresh ground pepper
  1. preheat oven to 375 F.
  2. rinse the edamame in a sieve under lukewarm water to thaw.  pat dry in a paper or clean dishtowel.
  3. in a small bowl, toss edamame with oil, soy sauce, and ginger.
  4. spread mixture evenly over baking sheet and sprinkle with salt and pepper.
  5. cook for 30-40 minutes, until they become golden, stirring every 10 minutes.

130127 – Easy Chocolate Mousse
130215, 10:31 am
Filed under: DESSERT | Tags: ,


I’m so glad we started getting Bon Appetit magazine at home.  It is so inspiring and so far everything has been super tasty!

  • 1/2 cup chilled heavy cream
  • 4 large egg yolks
  • 2 large egg whites (reserve all 4 egg whites so you have backups on step 4…)
  • 1/4 cup espresso or strong coffee, room temperature
  • 3 tablespoons sugar, divided
  • 1/8 teaspoon kosher salt
  • 6 ounces semisweet chocolate (60-72% cacao), chopped


  1. Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.
  2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (the recipe says not allow bowl to touch water, but I don’t know how it was going to reach 160 degrees without touching a little bit – I waited over 10 minutes!). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
  3. Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
  4. Using an electric mixer, beat egg white in another medium bowl, gradually increasing the speed from slow/medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Keep increase speed to high and beat until firm peaks form.  Have patience here or you egg whites will not preform.  Also, once they form peaks, STOP BEATING THEM!
  5. Carefully fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend (this is how the yummy fluffy texture is made).
  6. Divide mousse among six (ahem- FOUR) teacups or 4-oz. ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

130126 – Pizza Revisited
130214, 8:49 pm
Filed under: DINNER | Tags: , ,

130126_Pizza_revisedA couple of things have made our pizzas of late better than they used to be.  1. We have a REAL oven now that gets up to 550 F.  2. I have started adding more water to the dough.

Now that I am back to bread-baking, I’ve realized that our old faithful recipe has yielded something like a ciabatta consistency dough.  It is important that the dough be just on the stickier side of the sticky / tacky spectrum.   It is tempting to add too much flour when kneading in order to make the dough easier to handle, but aim instead for a dough that is slightly sticky and pliable.  When we’re feeling really good about the dough, we make this sauce recipe with san marzano tomatoes.

I love looking back to see how far we’ve come with our pizza skills!

  • 3 cups bread flour, plus more for kneading
  • 2 t sugar
  • 1/2 t instant or rapid-rise yeast
  • 1 1/2 cups ice water
  • 1 T vegetable oil, plus more for work surface
  • 1 1/2 t table salt
  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of the bowl, 30 – 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  (We aim to make the dough 2 days before using it for best results.)


130120 – Muesli


This is now our go-to breakfast cereal.  We’ve made an effort to eat less refined sugar lately and one of the biggest culprits in our diet has been our breakfast cereal even my seemingly healthy raisin bran packs a whopping 19 grams of sugar!!!  I guess if I watched the Today Show, I would have noticed that earlier.  Better late than never…

  • 2/3 C wheat germ
  • 1/3 C ground flax seeds (10 seconds in the coffee grinder – you get fiber with your morning Joe as a side benefit)
  • 3 C old-fashioned oats (I always add more after mixing it all up, we just like it oatier)
  • 1/3 C raisins
  • 1/3 C chopped dates
  • 2/3 C other dried fruit – I always use chopped dried apples and sometimes dried peaches or apricots
  • 1/3 C hazelnuts (half or chopped)
  • 1/3 C slivered almonds
  • 1/3 C sunflower seeds
  • 1/2 teaspoon cinnamon, optional
  1. In a big Tupperware type container (something you can mix then put a lid on to store), mix the wheat germ, flax, and oats (I add a teaspoon of cinnamon here as well).
  2. Mix in remaining ingredients, adding extra oats if you want.
  3. Our 2/3 C measure lives in the muesli for scooping in the morning and replenishing every couple of weeks!


130119 – Cheesy Grits
130214, 8:21 pm
Filed under: SIDE | Tags: ,


Super simple, hearty side dish.  This accompanied an AMAZING (if i do say so myself) braised pork shoulder.  The pork recipe was from the January issue of Bon Appetit, if you want to check that out.  Sorry I didn’t take the time to photograph it.  I swear it was super easy to make and looked just like the picture.


  • 1 1/2 cups grits (not instant)
  • 2 tablespoons (1/4 stick) unsalted butter
  • 6 ounces sharp white Cheddar, shredded
  • Kosher salt and freshly ground black pepper
  • Tabasco sauce
  1. Slowly sprinkle grist over 1 quart of boiling water.
  2. Reduce heat to low, cover, and simmer, stirring occasionally, until grits are tender and resemble a porridge, 15–20 minutes.
  3. Stir in butter and cheese until melted. Season with salt & pepper, and pass the Tabasco.

130120 – Cannelini & Roasted Red Pepper Dip
130214, 8:08 pm
Filed under: APPETIZER | Tags: , , ,


So simple.  So good.  Adapted from Smitten Kitchen to be lactose- free.

  • 1 15-ounce can of white cannelini or navy beans, drained and rinsed
  • 1 red pepper
  • 2 clove garlic
  • 1/3 C lemon juice
  • Salt and fresh ground black pepper
  1. Preheat oven to 425F.  Roast the red pepper for about 15 minutes on each side, until it starts hissing and the skin is blackened.
  2. Puree the garlic in a food processor until finely chopped.  Add everything else and blend until smooth.
  3. Season to taste.

ps. I made that bread, too!

130124 – Pan Seared Rosemary Tofu w/spinach and soba
130201, 3:28 pm
Filed under: DINNER


Recipe adapted from The Flexitarian Table.


Seasoning Mixture

  • 4 t finely chopped rosemary
  • 2 t finely chopped garlic
  • 1/4 t black pepper
  • 1/8 t cayenne pepper


  • 1 14-16 oz. package extra firm tofu, pressed and cut into 4 slabs
  • 3/4 t sea or kosher salt
  • fresh ground black pepper
  • 2 T canola or grapeseed oil
  • 1/4 C lemon juice


  1. Stir together seasoning mixture
  2. place tofu on a plate in a single layer.  cover with salt then rub all over with seasoning mixture.  cover with pastic wrap and refrigerate for at least 4 hours, or overnight.
  3. Take the tofu out of the refrigerator and use a paper towel to wick away moisture.  Season both sides with salt and pepper
  4. in a large skillet, heat the oil over medium heat until it shimmer.  add the tofu, increase the heat to medium high, and cook undisturbed for 4 minutes.
  5. once a golden crust has formed, flip the tofu and cook for another 4 minutes.  add the lemon juice to the pan and scrape up any caramelized bits.  remove from heat.

Stir-fry Veggies:

  • 1/2 C honey
  • 1/3 C soy sauce
  • 2 t finely grated, fresh ginger
  • 1/2 C water
  • 2 T canola oil
  • 1 lb burdock, scrubbed and cut into matchsticks (I didn’t use this at all)
  • 1 lg, 2 medium, or 3 small leeks (i did three small :) white and tender green parts only, cut into matchsticks
  • sea salt or kosher salt
  • 8 oz. carrots, peeled and cut into matchsticks
  • 2 T sesame seeds, toasted
  • 2 scallions, white parts only
  1. in a small bowl, whisk together the honey, soy sauce, ginger and water.
  2. in a large heavy skillet, heat the oil over high.  add the burdock and cook, stirring, for two minutes.  add the leaks, pinch of salt and cook until the leeks wilt, about 2 minutes.  pour in the honey mixture and bring to a boil.  reduce heat, cover, and simmer for 10 minutes.
  3. stir in the carrots, cover the pan again, and simmer until the veggies are tender, 15 to 20 minutes longer.
  4. uncover the pan, reduce the heat and simmer until the juices have reduced into a glaze.

Sobo and spinach:

  • 8 oz. sobo noodles
  • 2 T toasted sesame oil
  • 2 garlic cloves, finely chopped
  • 1.5 lb spinach
  1. cook sobo in a large pot of lightly salted water until al dente – about 6 minutes.  Drain, reserving 2 cups of cooking water.
  2. wipe the pot dry and set over medium heat.  add sesame oil and cook garlic for 30 seconds.  add the spinach, raise the heat and cook, stirring, until it’s wilted.
  3. return noodles and reserved cooking water to the pot.

Divide brothy noodles among 4 bowls, then veggies, and top with tofu.  sprinkle with toasted sesame seeds and pass a bottle of soy sauce.

120821 – The Real Dough
120822, 5:14 pm
Filed under: DINNER | Tags: , ,

Adapted From Cook’s Illustrated

  • 3 cups (16 1/2 ounces) bread flour, plus more for work surface
  • 1 teaspoons sugar
  • 3/4 teaspoon rapid-rise yeast
  • 1 1/3 cups ice water (about 10 1/2 ounces)
  • 1 tablespoon vegetable oil, plus more for work surface
  • 1 1/2 teaspoons table salt
  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled and floured countertop until smooth, about 1 minute.
  3. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  I strongly recommend making the dough 2-3 days in advance of baking.  That way it will give you a nice and bubbly crust (like the photo!).

120714 – Summer Risotto
120714, 10:24 pm
Filed under: DINNER, DRINKS | Tags: ,

Wowsa. How could something so easy be so delicious? I love that risotto only takes about 45 minutes to make in total and a couple of dishes to wash.

oh yeah, in the background is this gin fiz recipe: YUM!

  • 3 cups reduced-sodium chicken broth
  • 2 cups water
  • 3/4 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter, divided
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 3/4 lb medium shrimp
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped lemon balm
  • 4 slices pancetta
  1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
  2. Cook onion in 2 Tbsp butter with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
  5. Stir in shrimp, lemon balm, and pancetta and cook until just cooked through, 2 to 3 minutes.
  6. Stir in asparagus, zest, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

120110 – Southern Farewell – Sweet Potato Souffle

This sweet potato souffle was my first attempt at the dish as well as a means of cleaning out the fridge before we depart from St. Simons, GA.  Needless to say, I didn’t exactly follow the recipe so I learned a little along the way.


  • 2 large sweet potatoes cooked and whipped (recipe called for 3)
  • 1/2 C grated carrots (I probably used more than this)
  • 1/2 cup sugar (recipe called for 1 C – I would further reduce the sugar next time)
  • 2 eggs beaten
  • 1/4 teaspoon salt
  • 4 T butter (I would use 3 T next time)
  • 1/2 cup soy milk (recipe called for condensed milk)
  • 1 teaspoons vanilla (recipe called for 2 t which seemed like a lot)
  • 1 bag marshmallows (you can never have too many marshmallows!)


  1. Cook potatoes until tender. I like to bake them with the skin on in a covered dish with 1/4 – 1/2″ water (helps to steam them) at 400° for 35-40 minutes.
  2. Drain + peel potatoes and mash.
  3. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a 1 1/2 quart casserole.
  4. Bake in a preheated 325 degree oven for 25 minutes. ** RESIST THE URGE to do marshmallows here.
  5. Place marshmallows on top and return to oven for about 5 minutes or until brown on top. ** I was so excited about the marshmallows that I put them on top for step 4.  Hence the caramelization in the above photo.


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