two skinny jenkins

090326 – bread + cream of broccoli soup
090326, 9:16 pm
Filed under: DINNER, LUNCH | Tags: , , ,

joe really wanted broccoli and cheddar soup. I hate to disappoint, but this soup recipe is so flexible, you can add your own cheese. and it’s healthier. i admit that i got a little crazy with the ingredientes, but these things happen. here’s what i did:

  • 1T evoo
  • 1 1/2 onion, chopped
  • 3 C water + 2 chicken bouillon cubes
  • 2 medium potatoes, washed and cubed
  • 2 parsnips peeled and chopped
  • 8 cups broccoli florets
  • 1 C kale, chopped
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • ground black pepper to taste
  1. Heat evoo in medium sized stock pot, and saute onion until tender.
  2. Add potatoes, parsnips, and broth, cover and simmer for 5 minutes. Add broccoli and continue simmering for 10 more minutes.
  3. In small saucepan, over medium-heat melt 2 tablespoons butter, stir in flour and add milk. Stir continually until thick and bubbly (keep stirring or it will stick to the pan!), and add to soup.
  4. Using an immersion blender, chop up big chunks of broccoli stalk, potato chunks, and kale stems. Season with pepper (+ sharp cheddar cheese if your name is joe) and serve.
please forgive me, Riz, I think this is the recipe i used, but i’m not entirely sure.  I have made this one before and it is really good.  I will keep hunting around for my other one.
  • 2 cups warm tap water, about 110 °
  • 2 1/2 teaspoons (1 envelope) active dry yeast
  • 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
  • 4 teaspoons salt
  • 1/3 cup flour for dusting the loaves
  • Cornmeal or semolina for the pans
  1. in a 3-quart mixing bowl place water and sprinkle yeast on surface, allowing it to stand for two minutes before whisking. Add the smaller amount of flour and salt stiffing with a rubber spatula until it forms a ball. Knead the dough by hand for 8 to 10 minutes until the dough is smooth, adding more flour if dough is too soft.
  2. Place dough in an oiled bowl (you may need to use a scraper) and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch it down, cover it tightly and refrigerate. When you are ready to proceed, bring back to room temperature until it begins rising again.
  3. To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Gently press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
  4. Dust a baking sheet with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on the sheet and dust each loaf heavily with flour, using about 1/3 cup in all. Cover with plastic or a towel and allow to rise until doubled (an hour or so).
  5. About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
  6. Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees.
  7. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 220 degrees. Remove loaves from oven and cool on a rack.

090326 – Nana’s pickles
090326, 9:14 pm
Filed under: LUNCH, SNACK | Tags:
Mmmm… pickles. I love pickles SO much that sometimes joe calls me pickle. I would eat them every day if I could. thanks to the running, I think we can afford to eat a little extra salt now and then… as far as storebought pickes go, I am loyal to Claussen kosher dill. they are the best. Now that we can’t afford to be buying $4 jars of pickles once a week, so I make them for about $2! Here is the recipe that my Nana has been making ever since I can remember (slightly tweeked):ingredients:

  • 4 C cucumber (or zucchini)
  • 1 C white vinegar
  • 1 T celery seeds
  • 1/2 C salt
  • 2/3 C sugar
  • 1 T mustard seeds (the best part)


  1. slice cucumber thin and soak in solution of 1/2 C salt and ~ 2 quarts h2o for 8-12 hours (could be soaked overnight and cooked in the morning – just don’t soak too long).
  2. drain cucumber. combine vinegar, sugar, and spices in medium saucepan and heat to boiling.
  3. add cucumber slices and boil for 10 min, stirring so all the cucumber slices get cooked and change color.
  4. I store mine in glass canning jars- old pasta sauce containers work well, too.

090326 – friday night pizza
090326, 9:13 pm
Filed under: DINNER | Tags: ,

joe and i are expert pizza makers. in college we began our friday night pizza tradition, buying
Mama Mary’s crust and throwing on sauce and toppings. this is cooking to a couple of college students. ever since graduating, we started making our own crust, which we now know is the heart and soul of a good pizza, and an art form. here is the recipe we have adapted from smitten kitchen:


  • 7 1/2 tablespoons warm water (may need 1 T more water)
  • 1/2 T white vinegar
  • 3/4 teaspoon active dry yeast
  • 1/2 teaspoon honey
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/4 cups white flour
  • 1/4 C wheat flour


  1. Whisk vinegar, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary.
  2. Sprinkle some flour on the counter and knead the dough for a minute or two, until elastic.
  3. If you’re like me and always trying to reduce the number of dirty dishes left at the end of the night, wash the bowl you made the dough in, dry it and coat the inside with olive oil. Put the dough in, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled. If longer – stick it in the fridge
  4. Meanwhile, make some sauce
  5. Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.
  6. Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.
  7. Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add the sauce, torn-up mozzarella and slivers of fresh basil.
  8. Slide the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.
  9. Bake for about 10 minutes, checking at 7. Slice and serve immediately.