tiny apartment cooking like a boss

greetings from my tiny copenhagen kitchen.



two things that i made this week that were really good were the soup (pictured above) for when i was feeling sick. and then, this grain salad. perfect for summer transitioning into fall. good heated or chilled.

i’m still at a total loss for how to proceed in danish grocery stores. i fear they think i may be shoplifting because i spend so much time staring at things, then shoving them into my bag, then putting half of them back, then taking forever to check out. it’ll happen. my basic formula is that things are cheap only when very seasonal. frozen foods are always good. quinoa, sadly, is very expensive. as are avocados. toilet paper is very cheap here. nectarines are cheap as well. and peppers. and i found some kale the other day randomly and wanted to raise my fist in the air like a hunter with fresh kill.

two-bit vegetable soup for one

three cups water & a proportionate amount of bullion, whatever kind ya like

1 yellow zucchini, ribboned in a mandolin or sliced really thin

1 green zucchini, ribboned in a mandolin or sliced really thin

frozen edamame

1 small white onion, diced

1 bulb garlic, minced

2 tablespoons olive oil

sautee onion and garlic in olive oil until translucent. add the water, bullion and remaining vegetables. add salt and pepper to taste. if feeling adventurous or like you may have the onset of a cold, add chili powder or red pepper flakes. cook on medium low heat for 20 minutes, until the zucchini ribbons are soft. yum.

two bit salad for one…for lunch 4 an entire week

4 cups water

2 cups of farro

enough bullion for 4 cups of water

1 clove of garlic, minced

add all of these ingredients in a pot and cook over medium heat for about 20-25 minutes, until the farro is cooked but crunchy. then stir in:

3 red peppers, diced or sliced thin

1 cucumber, diced or sliced thin

1 small red onion, diced

2 medium tomatoes, diced

2 tablespoons of white vinegar

Serve hot or cold!