Since carbs make up roughly 90% of our diet we try to keep things real with some whole grains. Making homemade bread is like free therapy. I mean how often do you get to physically punch your food?

Maybe you don’t know what I’m talking about. Maybe you buy processed chemically saturated pre-sliced bread and then wonder why your boyfriend picks Subway over your PB&J’s (note to self: blog on hatred for Subway). When you make homemade bread you knead and punch down the dough. Sound like a lot of work? It is- and it takes up most of the day.

That’s why a sexually ambiguous chef from Canada (whom we love) created this no-knead wheat bread recipe that we swear by:

No-Knead Wheat Bread

While I think Chuck Hughes pretty much nailed it with this one- I skip the step where he adds grab bag seasonings to the top of the loaves. Let’s be real this bread is a fancy vehicle for homemade jam and Irish butter and I didn’t need any weird steak seasoning interfering with that experience.

 I mean…just look at the pics of this bread. Food porn at its finest.

The recipe makes two loaves- the first one we ate warm out of the oven and it was gone after one run through the Mumford and Sons album.  The second loaf we froze and busted out for a future brunch party.  Freezing is not usually Plan A for us but it works for this recipe and actually makes the bread slice better.  We try and keep a loaf in the freezer at all times- oh that guy you met at the gym is stopping by? Why not make him a Panini with homemade bread?  Why not join us in our  never ending pursuit to put Subway out of business?  K thanks.

Alright so for our first meal in the new apartment it needed to taste amazing and not make me feel like I had to change immediately into shapeless attire.  This is how we landed on tuna steaks with mango salsa (dear food network- it’s really a chutney.Get it together). It was our Buddha’s recipe (aka Ina):

Tuna Steaks with Mango Chutney

I’m always on the struggle bus with how to get some some sort of carb in that isn’t always a pasta/potato situation.  Quinoa usually steps in here but since we had dudes coming over we went with the less hippy sounding cous cous.  We just made cous cous the norm way and jacked it up with mint/pine nuts/feta (no one is pissed about feta).

{Cue Salivation}

*White trash option: You could pick up a store bought chutney and this whole meal would come together in about 5 seconds. Also, if you’re going to cook this any more than medium rare, I’m not sure we can be friends.