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How To’sday: How to Bake a Potato

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How to Bake a Potato
I write this post on behalf of the baked potato. Of that simple, humble item that too often only finds itself offered as a side dish on restaurant menus, sandwiched on the side-dish-health-o-meter between the french fries and the steamed broccoli. And most of us just take the plunge and go with the fries – or is that just me?

A fleet of baked potatoes
A couple months ago, while trying to develop some easy, fairly-healthy meal options that also allowed me to keep the oven on for an hour in an effort to ward off Midwestern winter, I made baked potatoes for dinner one night. Not as a side, but as the whole damn meal. And you know what? It was AMAZING. Why was this not part of my regular meal routine? It is now, by the way: I’ve repeated this tasty dinner several times since the inaugural attempt, and I’ve learned a lot about baking a delightful potato in the meantime.

Here’s how it’s done:

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Blueberry Muffins

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My high school theatre classroom (the Dungeon, to be exact) was unlike any other classroom. It had no desks but was bordered with squashy, mis-matched sofas, and it served as not only a classroom, but as a rehearsal space, a lunch hall, a dressing room on show nights, and for some of us, an office. It’s possible that during tech weeks I spent more time in there than in my own house.

Needless to say, a LOT of food found its way in and out of the Dungeon. But there were certain foods that were never allowed.

Corn nuts (for the smell). Sunflower seeds (for the mess).

But above all, blue food. There was no real purpose in asking why. You just. didn’t. eat it.

But I like to think that if school had been in session over the summer, blueberries would have been allowed. As one of natures only blue foods, they are phenomenally good for you, delicious, and extremely versatile.

Blueberry season is coming to a close here, but while they were still plentiful on the bushes, I made a trip to a little pick-your-own farm nearby to get my hands on some. Plenty for immediate use, plenty to freeze for later so that I can make these muffins all year long.


I’m actually really not much of a muffin person, to be perfectly honest. I tend to crave something savory rather than sweet in the morning. But if I do make muffins, this recipe is likely to be repeated with regularity.

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Not-Forgotten Favorites (for even crazy times)

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Empty

It’s been a little bit nuts around here. A thrilling combination of crunch time at work, a few too many personal commitments, and many of my previous daylight-hours devoted to recipes that didn’t turn out to be blog-worthy has created a bit of a lull here in 30 Pounds land. It’s amazing how days can slither into weeks when you’re busy.

In times like this, I work really hard to avoid the temptation of picking up take-out on the way home from work every night. I make a plan for every meal I want to cook that week and buy all the groceries required. Many of these meals are combinations that have never made the site: a simply cooked pork chop, wild rice, and sauteed vegetables, for instance. But to really defeat the take-out temptation, I’ve been resorting lately to my FAVORITES.

Since starting this blog, I’ve discovered some truly magical meals that taste, every time, just as miraculous as the first bite. Here are a few of the meals I come back to, again and again, because I know them well enough to whip them up without a fuss and I know they will trump the take-out.

Serve with a tasty green salad

Penne alla Vodka. Chopping shallots, garlic, and parsley is the only labor intensive element to this delightful meal. It’s been one of our favorites for years, a dish that I not only make during busy moments like this but also as a centerpiece at dinner parties and group meals. There are few pastas that I enjoy so much as this one.

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Awesome Raspberry Jam

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And now, for something completely out of the blue, a fresh berry jam.

No, I’m not so far behind that I’m posting recipes I made this summer.

Seriously. I went to the farmers market last week, and nestled between the butternut squash and dark, leafy greens sat some of the most fabulous raspberries I have ever seen.

I talked a lot about strawberries when I started this blog, just as they were ripening here. One might assume from so much strawberry talk that they held the highest honor in my berry kingdom.

But oh.

Raspberries.

Be still, my heart.

Luscious, tart, and totally worth the seeds that will get stuck in your teeth.


There is little to complain about with the North Carolina growing season. It’s long, it allows for multiple plantings of cool weather plants, and an enormous variety of fruits and vegetables grow here quite happily. But I have been stymied ALL SUMMER, waiting for baskets of brilliant red raspberries that would never arrive.

Until November, apparently.

Grown under passive tunnels that gather warmth without requiring electricity (as greenhouses typically do), these gorgeous gems of fruit are coming into their own when most other berries have long since disappeared from the market stands.

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Potato Cheddar Soup

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Yesterday was dreary. And lazy. I got up at 11:30 and did approximately nothing until 4:30. Nothing. It. Was. Glorious. Lazy days like this come rarely. I can normally talk myself into doing something moderately productive, even on the weekends: errands, cooking projects, editing photos, planting seeds, writing posts. But yesterday, for five surprising hours, nothing.

I crave soup on days like yesterday. Something warm, something filling, something that simmer and bubbles on the stove while the gray sky presses down outside. I have some old standbys, yes, but my friend Sara brought this one to my attention a while back, and let me tell you: it’s perfect for a dreary, lazy day because it’s super easy and comfort food to the max.

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Strawberry Rhubarb & Goat Cheese Toasts

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Fancy breakfast

There are some foods that have always been magic to me. Tortillas, croissants, tortellini, cream puffs… those dreamy little bites that all seem borderline impossible for a person in a home kitchen to make. Incidentally, jam also mystified me. Perhaps it was really the canning part that seemed so out of reach, for until a couple years ago, I never canned my own.

I’ve learned, however, that jam is actually quite simple to make, and it doesn’t necessarily require large batches and canning. It seems you can boil together almost any fruit and have jam in a matter of minutes, ready to serve warm or to store in the fridge for many days.

This treat is a celebration of quick jam, a blend of two early harbingers of spring: strawberry and rhubarb.

Pretty little berries

While bundled stalks of rhubarb have graced the tables of the farmers market since early February, strawberries have only recently returned to the scene. Last week, a few pints of these precious red fruits have appeared between towers of broccoli and leafy greens, and just like every year, I could hardly wait to get my hands on some.

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Simple Rhubarb Crisp

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Rhubarb dessert

Making two wedding cakes in less than a year has involved many, many practice cakes. Almost every weekend since early September, I’ve tested at least one recipe to see if it was worthy of inclusion in one of these two celebration cakes. And though I do have a crowd of chipper undergrads more than happy to polish off any test cakes I bring to the office, you’d think I’d avoid baking so soon after completing the wedding cake was done, right?

False.

False, at least, if I have a gift of gorgeous pink rhubarb falls in your lap.

Pretty red stalks

One major perk of wedding cake-baking for a wedding in Madison, Wisconsin was the opportunity to stay with my aunt and uncle, who aside from allowing me to take over their kitchen for several days also have a beautiful stand of rhubarb. On my last morning in town, my uncle was kind enough to cut me a couple pounds of the prettiest, pinkest rhubarb I’ve ever seen.

But how to use this precious windfall? I’ve baked with rhubarb a few times before, as part of a cookie, in a fruity appetizer, and as a co-star in a classic pie, but I really wanted to try something where the rhubarb played the lead. Something simple but essential.

Rhubarb Crisp, anyone?

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Double Cheddar Broccoli Soup

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Spring has most definitely sprung in North Carolina. And from the looks of Facebook statuses from friends across the country, it has sprung in many other places, too. It’s a time for swapping socks for flip flops, coats for t-shirts, and huddling in a blanket for lounging on the balcony.

But I also love the rainstorms. The thunderheads that roll in over the afternoon and burst into lighting and rain as night falls.

These nights call for cozy. These nights call for soup.


Soup is pretty easy cooking. Some of my meals literally seem to use every one of the dishes in my kitchen, but soup pot’s got my back. It’s totally cool with me spending the rest of the evening watching West Wing instead of cleaning up from dinner. The cutting board, on the other hand, gets quite a workout.

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Egg in a Hole

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Egg in a Hole for Breakfast

It’s entirely possible that I’m the last person to arrive at this party, but these days I find I really, really like soft-cooked eggs. Growing up I thought I only liked scrambled eggs, hard-boiled eggs, and deviled eggs (who doesn’t?) but recently, I’ve discovered the pleasure of the slightly runny yolk.

And THIS, it turns out, is the best way I’ve found to enjoy it. I feel a little generous even calling this a recipe because it’s SO quick, SO easy, and amazingly, deliciously good.

Simple ingredients
I’ve seen this recipe with a number of different names. Egg in a Hole, Frog in a Hole, Egg in the Middle… but the principle remains the same. You take a piece of bread. And you punch a hole in it. And then you put an egg in the middle and cook. Simple!

Making the hole
I like using a round cookie cutter for this, but you could get cutesy and use a heart, a square, or whatever shape you want. The important thing is to not make it too small. Trust me, if there isn’t enough hole, the egg will just overflow and not cook and you won’t be able to flip it and all will be ugly for your breakfast.

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Fresh Pea Pesto & Linguine

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Have I talked about my obsession with peas?

I’m not kidding.

I look forward to the brief harvest of pea pods from their delicate vines more than any other veggie. My grandparents planted endless rows of peas in their garden not so much because they needed that many for themselves, but because they had two wily granddaughters who spent many summer days amongst the plants, picking and eating peas still warm from the sun.

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