Psycho Cooker

Recipes + Travels + Reviews


Cabbage Fried Rice with Bacon

I love cruciferous vegetables. Cabbage, kale, cauliflower, broccoli, brussel sprouts: I love them all. These vegetables tend to be pungent, and stand up well to aggressive cooking methods and flavors; they can be roasted, caramelized in a hot sauté pan, or braised; they do well with curry, soy sauce, garlic, and chilies. Lately, I have been eating a lot of cauliflower and kale; they serve as a great foundation for quick, weeknight meals. (Sauté some half a head of cauliflower with a diced link of chicken sausage, garlic, and crushed red pepper. Pile it into a bowl, and sprinkle some […]

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Stuffed Peppers

Unlike the typical 9 to 5 job, I work 4-10 hour days.  The days are undeniably long, but a weekly 3-day weekend more than makes up for my intense workweek.  It’s like a weekly mini-vacation.  My favorite part of my three-day weekend is Sunday.  Not working on Mondays, Sunday has been transformed from a somber, stressful affair, focused on preparing for the workweek, into a relaxing and delightful day.  I spend most of my Sunday evenings hunkered down at a good friend’s house in Denver, sipping vodka, eating antipasto, and verbally dissecting the world at large.  Our Sunday meal is […]

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Bacon and Vegetable Fried Rice

Fried rice is a delectable treat, usually reserved for otherwise-boring leftover rice.  However, seeing that rice takes a mere 15-20 minutes on the stove, I have no problem whipping some up when the mood for its fried variation attacks.  Besides, there is plenty of chopping and sautéing to do in the meantime. Fried rice is a vehicle for practically any lingering vegetable you may have in your refrigerator.  The recipe below is merely a guideline.  Carrots, celery, scallions, spinach, watercress, corn (fresh or frozen), cauliflower, and zucchini would all be welcome additions.  The version below may also be grossly simplified […]

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Mujadra

April is not exactly a joyous time of year for graduate students.  The weather is getting nicer, yet the time you spend studying only increases.  At this juncture, I feel like I worry so excessively about school that I absolutely refuse to worry about how I’m going to be fed.  During times like these, I want to have a big pot of food in my refrigerator, on call for the demands of my stomach.  Mujadra is perfect for such desperate circumstances.  In a nutshell, it is vegetarian, Middle Eastern, comfort food.  It also happens to be nutritious and dirt-cheap.  It […]

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Chicken and Rice Casserole

Sunday was a dreary day in Boulder.  This is rare.  Bright, sunny days are common.  Snowy days are common, too, but fluffy, fluttering snowflakes aren’t exactly dreary.  Sunday was dreary: gray and wet, with patchy clouds over the mountains.  I was experiencing an insatiable hunger that I personally feel is the responsibility of a newly implemented exercise program.  I spent most of the day with my cousin.  And at some point, between the insatiable hunger, which I spoke of incessantly, and the dreariness, my cousin stated, “I feel like something casserole-ish.”  With the word, “casserole-ish,” my heart soared, and I […]

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Making Do

I don’t want to be off-putting about cooking.  Some people may say I’m a food snob, which I can’t completely deny.  However, I do have Maruchan chicken-flavor ramen noodles in my cupboard, for when the mood is right.  I may doctor them up a bit, but they reside here nonetheless.  Monday night’s dinner was lacking in both snobbery and excitement.  It’s important for people to know that even a “foodie”** approaches dinner lightly in the context of a long day.  When I tumbled into my apartment after a twelve-hour day at school, I combined my exhaustion and my leftovers into the following convoluted, yet satisfying meal: Appetizer: […]

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