Psycho Cooker

Recipes + Travels + Reviews


Garlicky Chicken with Lemon-Anchovy Sauce

You think you don’t like anchovies, but you’re wrong.  Perhaps you are averse to popping a whole, pungent, furry little fish in your mouth (those are actually tiny edible bones).  That texture isn’t for everyone, but on the other hand, those little suckers will dissolve when cooked in oil, and they can lend an unparalleled depth of flavor to the backbone of a dish.  You can even purchase anchovy paste, and that dissolving work is essentially already complete.  That’s exactly what I used in this dish, and I love the edge of complexity the anchovy paste can add to a […]

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Greek Eggs with Tomatoes

Summer tomatoes are upon us; add this recipe to your bag of tricks when you grow weary of caprese salads (although that is surely impossible).  Actually, this recipe can serve as a convincing slight of hand even for pale winter tomatoes, but it is surely better with summer’s ripe red bounty.  This is a simple egg dish, hailing from Greece, that hinges upon a neat little trick: grating your tomatoes.  You shave a tiny piece of skin off the base of the tomato, and grate the entire tomato on the large holes of a box grater, leaving the majority of […]

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Quinoa Salad

  My new kitchen has by far the most counter space and storage of my adult life.  It has opened me to so many new tools and little indulgences, simply because I have the space to use and stow them.  Vases for flowers, tea light candles, a food processor, a huge cutting board, a salad spinner: these are things that I now have space for, and being ever committed to simple pleasures, I see them as a currency that improves the quality of my daily life.  While I’m not using it daily, the food processor is certainly broadening my culinary […]

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Buffalo Chicken Salad

This is a perfect dish for you to make right now, as it is a wearer of many hats.  It feels indulgent, yet it is much healthier than its namesake.  It is fun and impressive enough for company, yet with a little planning, it’s simple to execute.  You get to boast a little, and say that you made your own salad dressing, but the dressing requires little more of you than measuring and stirring.  Also, it won’t overly heat your kitchen, and this recipe gives you a great excuse to buy a nice chunk of blue cheese. I found this […]

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Thai Curry Noodles with Shrimp and Vegetables

I do my best not to waste food.  I believe in resourceful cooking, meaning food shouldn’t only taste good, but it should be functional: simple, affordable, and unwasteful.  That’s how I derived the idea for this dish.  I had left over coconut milk from my chickpea salad, and figured that a Thai noodle dish would be a good vehicle for the leftovers. This is a simple rice noodle stir fry, loaded with green vegetables, shrimp, and lush coconut-curry sauce.  You may notice a lot of ranges in the ingredient list – just go with what suits your taste, and you […]

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Curried Chickpea Salad

Make a mental note: when it’s too hot to cook, you’ll make this for dinner.  Vegetarian?  Vegan?  On a budget?  Looking for something healthy, but satisfying?  Just plain hungry?  This recipe will fit the bill.  This is a Mark Bittman original recipe.  Truth be told: I have a sweet spot for ol’ Bittman, but this recipe is particularly tasty, and functional.  The requirements are simple: chop a couple vegetables, and stir a few things together, and you have a light summer meal at your disposal.  Chickpeas, curry powder, red bell pepper, lime, scallions, cilantro, peas, and coconut milk: that’s all […]

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Eggplant, Chickpea, and Tomato Casserole

I am behind with my writing.  I’m a little embarrassed, but there are foods that my readers need to know about, and this is one of them: eggplant, chickpea, and tomato casserole.  This dish is so much better than it sounds.  It sounds like a boring, watery, vegan, gluten-free dish, which will leave you digging in your pantry for cookies immediately after dinner.  It is indeed gluten-free and vegan/vegetarian, but it is satisfying and surprisingly rich, without weighing you down. This baked casserole consists of lush tomato sauce, punctuated with chickpeas, like little crunchy golden nuggets.  This mixture is layered […]

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Grilled Chicken with Warm Chickpeas and Green Salad

Monday was the most glorious spring day in Boulder: mid seventies; sunny with a few clouds, alleviating the direct heat of the sun; foliage greening out before your eyes.  It seemed like the perfect day to lavish my grill with a little love, and I found the perfect recipe in the recent issue of Bon Appétit for the occasion.  It was a simple dish of grilled chicken thighs, accompanied by a salad of baby greens and lightly sautéed chickpeas.  Straight out of the can, chickpeas can be a bit tinny, but when dressed up a bit, they can prove themselves […]

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Spicy Chicken Soup with Greens and Shiitake Mushrooms

This soup has all of the best things in it:  shiitake mushrooms, leafy greens, and enough fresh ginger to kill a small horse.  Allergies and springtime colds seem to be plaguing a lot of people these days, and this soup is quite the sinus clearer, with a multi-faceted heat from copious amounts of fresh ginger and cayenne pepper.  This is a simple and quick-cooking Asian chicken soup that is both light and satisfying.  It is largely flavored with cayenne, fresh ginger, and shiitake mushrooms, which are some of the all time greatest in the history of mushrooms.  My soup is […]

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