The Kitchen Chronicles: Your Next Meal
I can officially report that I have now become one with the kitchen appliances. They just needed some tender loving care and for me to be more patient.
In my recent I-CAN-feed-myself attitude, I’ve invented some great recipes. This one, the easiest and most tasty yet, is one all interns, chefs for one, or tiny kitchen dwellers should try.
Why should you eat this?
- The darker the green, the healthier the body
- No meat cooking required
- No added oil calories
Step One: Bring a pot of water to boil with the help of some salt. Add large heaps of kale, turn down to a simmer, and cook until tender (like you would spinach, only kale is exciting and spinach is not). Drain the ‘must have lost some chlorophyll’ colored water and set aside. This can be done days in advance.
Step Two: Drop a half a cup of fresh salsa (I like La Mexicana in Medium) with some liquid into a pan that you heated medium high. Let sizzle for a minute. If you’re going to at least pretend you’re an adult, upgrade from Tostitos and Pace salsa
Step Three: Add about two cups of kale (based on how modern Popeye you are feeling that day) to the hot salsa. Open a can of tuna and add either half or the whole can. Shuffle everything around until it is good and hot.
Step Four: Transfer the easiest meal you ever made to a plate. Top with a reasonable amount of cheese like a quarter cup - clogged arteries are not the goal - and microwave till melted. Serves great with a fork or tortilla chip.
Bonus Step Five: Scoop some olives into the still hot pan, turn it up to high, and prepare to experience the glory that is a pan-seared olive.
Might I entice you with a blurry food shot?
