1 chipotle chile in adobo, coarsely chopped. 1 pound tomatillos, removed from husk, and chopped into small pieces. 1 cup shredded romaine lettuce. 1 145-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6. Fresh basil leaves, torn into small pieces.

My name is Nicole and I am obsessed with baking and cooking. So much so, in fact, that I may be compromising my degree because of it. I have a tiny kitchen, and big ideas. Wednesday, September 4, 2013.

Cooking as art and science. January 17, 2010 by smallkitchenbigideas. One of my favorite quick dinners is to make pasta with beans and vegetables. I will steam broccoli or peas or some other vegetable, and boil 4 oz of pasta. I will mix the vegetables with beans and a little olive oil and toss them cooked pasta with them. Tonight I did a little variation throwing goat cheese in at the last minute. January 12, 2010 by smallkitchenbigideas.

Experiments in a Galley Kitchen. Life as I know it from Memphis. The Measure of My Days. The Tales of Bobo and Cocoa. Sunday, August 16, 2009.

Frozen Chocolate Cardamom Pudding with Roasted Hazelnuts. IE One version or another of summer, no matter what San Diegans will tell you to the contrary. Case in point, this picture.