I’m not really a casserole person. I don’t like the idea of all my foods together because I like a plate of diversity, so I can take little bites of everything. Need we discuss the Chicken Spaghetti disaster of 2010?

But this was easy. And basically like mac and cheese. And it had 2 veggies in it. And Jeff loved it. Did I mention it was done in 30 minutes? This is added to the wheelhouse for us – good because I was getting sick of chicken tacos (just kidding, I will never be sick of chicken tacos. Chicken tacos forever.)

Here’s what you’ll need: spinach (or kale or some other leafy green) and peas (or broccoli or some other wilting veggie in your fridge), and chicken (or not if you’re a veg, you get the idea), and parmesan cheese, and ricotta, a couple eggs, and some pasta. OK? Go.

So here’s what you do. First, put some water on to boil for pasta. Then cut up your chicken, and cook that in some olive oil and salt and pepper. When the water boils, put in your pasta, and cook it al dente!

Meanwhile, cut up your spinach. Shred some cheese – use as much as you want – I used about a cup of parm. Mix your parm cheese with ricotta (I used 15 ounces) and two eggs.

So now your pasta should be almost done, right? Here’s a trick I learned from someone…I think Nikki? Nikki, was that you?

When you’re pasta is about two minutes from being done, throw your peas into the water and let them cook for two minutes, then drain. It saves time! It turns the water a little green! It uses one less pot! Rejoice!

So now, put your cooked chicken peas, and pasta in a bowl, and mix it up with your cheese, add the spinach, and stick it in a casserole dish. Bake for about 15 minutes, until the top is melty.

Here’s what you’ll end up with. A casserole dish full of cheese goodness. I used a pound of pasta, and on day 2 the pasta was a little dry, so if that happens just add some shredded cheese to the top of your bowl before reheating!

I also highly suggest topping with some sundried tomatoes – what a delight! Full recipe here.

I think it was Hitchcock who said “the greater the villain, the greater the story.” Heroes may have top billing, but it is the villain of the story that truly captivates us. Whether they are masters of the elements, embracers of chaos, split personalities, or silver spoon Caesar wannabes they have great power over us. They enlist our dark sides, transform our obsessions, and make us question our morals and sense of self.

So, what would they want to drink as their nightcap? I took the liberty of matching four of my favorite villains with what I think their beverage of choice would be. It is not often that I get to combine my interest in comics with my interest in spirits!

1. The Joker / Absinthe
Batman’s ultimate villain truly personifies evil. He has no remorse, no pattern, only chaos. So nothing fancy or overly complex would do for his nightcap. The Joker would be an Absinthe man, perhaps with a single block of ice to reflect his cold heart. Absinthe is sometimes referred to as the hallucination spirit. Its green color reflects the acid in the Joker’s veins and its licorice taste might compliment The Joker’s turbulent mind. He and the green fairy would be two peas in a pod!

2. Magneto / Dirty Gin Martini
The overreaching and incomparable mutant leader has commanded thousands, and he is a patriot in the eyes of many. But this X-Men villain’s past is what captures our imagination and makes us wonder, how would we have turned out had this happened to us? Magneto also offers us a glimpse of a villain who enjoys the finer things in life, but without too much complexity. This is why a Dirty Gin Martini would be right up his alley. This martini is particular; you need to love it to enjoy it. It is simple, crisp, clean, and – most importantly – as sharp as the metal Magneto can bend. It is a statement that is synomous with the mutant leader. Resolution and decisiveness.

3. Green Goblin (Norman Osborn) / Cabernet Sauvignon
Madness and complexity dominate Spider-man’s arch nemesis. He is a clear Jekyll and Hyde metaphor, and his character offers us insight into our darker passions, urges, and desires. He is a villain layered with the emotions of Norman Osborn and his true persona, The Green Goblin. He attacks with ferocity but is as delicate as a scientist in his deliberations. This is a villain who would cherish a well formed Cabernet Sauvignon. Red wine parallels the Green Goblin so well. It is a drink that takes time to ferment and form to perfection, but once the bottle is opened there is no going back. The color is deep and dark, but when shown through the light he can see all its layers and eccentricities.

4. Lex Luthor / Single Malt Scotch
Superman’s rival is patient. He is powerful. He is contemplative and nefarious. Life is a never ending game of chess. A stratagem against a worthy opponent. He always has his eye on the end game. Always trying to perfect his plan, horrible as it might be. He is also a villain of privilege who has been taught to cherish the finer things in life and you can’t get much finer then a beautifully crafted Single Malt Scotch. You don’t gulp scotch, you sip it. You contemplate and savor it. Making scotch is an exercise in chasing perfection. A process of trying to overcome the powerful elements in your way to achieve what you desire. Lex Luthor takes his time and so does a single malt, which makes them devilish partners.

Good Spirits Folks! What would your inner villain drink?

Read this post and other nerd-tastic delights at Fanboy Comics!

Hey there chickens!

This is a post about feeding a couple of guys.

And Ky and me too, of course.

Last weekend, my husband’s best friend was in town, and so in celebration of his long-awaited trip, Ky and I decided to cook up a storm.

We haven’t been cooking up a storm lately, you guys. Winter’s lasting longer than usual in Chicago, and I’m mostly grumbling and living off Luna Bars.

It’s not my best look.

In any case, we decided that to feed the men, meat needed to be involved, so we did some searching and came up with an easy chimichurri sauce to go with grass-fed skirt steak (we like cows who lived happy lives).

Throw in potatoes, a pan of sauteed greens, and a loaf of bread, and you’ve got dinner.

Chimichurri sauce, in case you didn’t know, is an Argentinian marinade or topping that’s made of all delicious things: parsley, cilantro, cumin, red wine vinegar, olive oil, and garlic.

Lots and lots of garlic.

Like you’ll have garlic breath for several days, but I promise you won’t care one bit.

While we sent out the boys to grill steaks, we got to work on throwing everything in the food processor.

This green sauce is really something you do to taste- we liked tons of garlic, less red vinegar, and more cumin to round it out.

Next up, we roasted garlic for mashed potatoes, because really, when you’re experiencing the delay of spring, you should treat yourself with more carbs.

Lastly, over in the Second City, we believe in the power of the vegetable, so we picked up some giant rainbow chard at the grocery store, and decided to make it a little bit special by adding bacon to it.

And also maybe using it as an accessory.

Greens are easy because all you have to do is add two slices of chopped up bacon and a little love to them, and then they’re a heaping side of delicious, still-pretty-healthy vegetables.

When we pulled the meal together, it was exactly the kind of dinner we had hoped for: simple, hearty, bright green, and grilled.

We still believe spring’s going to show its face around here at some point, chickens.

There’s nothing better than breaking bread with your friends.

I recommend digging into this one as soon as you can pull it together.

Cheers from London! I have been missing from Garlic, My Soul for a few months because I moved across the pond. I have been adjusting to my new kitchen, my new measurement system, and some new and exciting foods.

It has been quite fun discovering the English supermarkets. Generally I have been able to find everything I want and need, with a few exceptions. Kosher salt, seaweed for sushi at home, and gluten free flour have so far eluded me. Some spices and foods have different names here. For example:

Eggplant = aubergine
Zucchini = courgette
Arugula = rocket
Coriander = cilantro
Cookie = biscuit
Pancake = crepe
Fries = chips
Chips = crisps

It has made grocery shopping a fun challenge. This week in my supermarket adventuring I picked up Hot Cross Buns and a very interesting traditional English dessert called Spotted Dick. Yes that is seriously the name. More on that later.

Hot Cross Buns are a sweet breakfast bread pastry along the lines of muffins or scones. I would describe them as more doughy than a bagel, but sweeter than bread. The most popular flavor has currents and raisins baked in. Heat them up and add some butter (highly recommended) or jam, and these are a tasty breakfast treat. With a crunchy top and soft doughy middle, they are quite filling. I did a bit of research on the background of Hot Cross Buns. Historically they were made at the beginning of Lent and eaten until Good Friday. The cross on top was meant to represent the Crucifixion cross. Nowadays Hot Cross Buns are no longer exclusive to Easter and can be found at any time of the year. I will be interested to try some of the other flavors such as toffee, orange, cranberry, and cinnamon. I will also be investigating recipes to make these myself! Stay tuned.

Spotted Dick is a sweet pudding (think bread pudding, not Jell-o pudding), in a family of somewhat strange dessert options here in England. It is sweet, but closer to the sweetness of a muffin than a cake. It is served warm and commonly with custard. The “spotted” part of the name comes from the raisins or currents baked in. “Dick” is a contraction of the name for English pudding. According to my research “pudding” becomes “puddink” which then becomes “puddick” and finally just “dick.” This type of pudding dessert would not be my first choice when it comes to after dinner treats. Mostly because there is no chocolate involved! I was just so intrigued by the name Spotted Dick I had to try it. I will not be trying to bake this myself. I would rather make cake!

Have you guys lived abroad and come across anything weird?

Because the GMS kitchen is undergoing some renovations, we’ve been eating out a lot, and eating down the contents of the fridge as well as we can. Because I have a random smattering of items in there, like some asparagus, Brussels sprouts, and somehow lots of ricotta, I have been thinking calzones…but then I came across this Ricotta and Asparagus Pizza that I must try as soon as our kitchen is functioning again (read: tomorrow.)

I also happen to have a LOT of citrus right now, so these Toasted Fennel & Orange Morning Cakes are looking mighty tasty – and with an orange tree in the front yard, this could become a regular breakfast item!

 Photos by Roost

Also, these Banana Coffee Oat Muffins are screaming my name…although I’ll have to find a substitute for the banana, the idea of Coffee Oat Muffins is divine.

And, since of course I have a bunch of tomatoes with no home…and a half dozen eggs that needs to be used up…I think I might have to make these Poached Eggs in Tomato Sauce as soon as I can. I think that we’re going to be eating quite a lot of food in the next few days.

Happy Friday, everyone – I hope you’re cooking up a storm this weekend!