My newish kitchen has nearly zero counter space. That means gone are the days when I'd put hours into complicated new culinary experiments. The space constraints are just too stressful. So until I have the vast kitchen of my dreams, I'm relegated to making the least time-consuming dishes I can conceive. And other night I made something good.
Now, I'm a vegetarian and a total amateur (read, the condescending term some "chefs" like to throw around, "home cook"), so to some this supper might be lacking or inaccurately executed. Nevertheless, here it is (pretentious professionals can get bent):
Green Chile Twice Baked Potatoes
Here's an old, often-forgotten classic. Preheat oven to 350 degrees. Wash potatoes and, with a fork, poke deep holes in 'em. Sophisticated people might then coat the potatoes with a touch of oil and salt, either way, put the potatoes directly onto the oven rack and, if you care about the state of your oven, place a cookie sheet on the bottom rack to catch product. Next, wait for an hour. This may be a good time to wash and chop the bok choy (see below). When the potatoes feel both crispy and soft, take them out of the oven. I usually get to slicing them up right away, but this means I burn my fingers. To avoid this you might want to give them some time to cool off.
Slice the top quarter of the baked potato Next, scoop out the mush from both parts and place in a bowl. Leave enough potato attached to the skin to allow it to keep its potato shape. Add butter (one small pad per potato), chopped green chile (one heaping tablespoonful per potato) and salt and pepper to taste. Now, this is a little confusing: I only had vanilla rice milk so I poured a bit of that and a bit of green chile juice into the mixture in place of regular (gross) cow's milk. You can go ahead and use the juice or any kind of milk you like. I added the liquids until it was the consistency of mashed potatoes. Scoop the potatoes back into the shells and top with cheddar (or not). You can also add things such as chives, green onions, garlic, bacon, tofu or shredded cheese to the potatoes. Place potatoes in a pan and put them back into the oven for about twenty minutes. This would be a good time to sautee your bok choy (see below).
Garlic Sauteed Baby Bok Choy
Wash and pull apart several bunches of baby bok choy. Chop off the thickest end parts. Mince three medium-sized garlic cloves. Pour the tiniest amount of olive or canola oil into a large, wide pan. Heat the oil and garlic on medium heat. Add bok choy to the pan and stir it around. When it's nice and wilted, add crushed red pepper (or none if you don't like the spicy, a bunch if you do) and a touch of salt to taste, stir it around and you're done. I guess it may be hard to find b.b.c. (I get mine at Trader Joe's), so let it be known that this same method can be applied to spinach or any kind of greens.
And that's it.....I recommend pairing this dish with a dry white wine and the first season of Lost, but I suppose beer and Boston records would be nice too.
P.S. The stove shot in that first photo contains a horrendous kettle. See it? Do you think inanimate objects can have bad vibes? Either way, it's really ugly in a stupid, modernist sort of way.