A Foodie's Guide to Getting Through the Year

Fig and Brie Burgers a la Rockit Bar and Grill

2012-01-10T22:12:00.000-08:00

It has seemed to me for some time now, that restaurant goers are pretty content with a few standard burgers - the traditional with cheese, pickles, mustard, onions etc; the bacon and barbeque sauce burger; and the mushroom and swiss or blue cheese burger. An egg topped burger has become more standard these days too. But I love it when I find a really inventive burger. [There used to be a place down at University of Illinois that had 50 different burgers. I tried to order one with cottage cheese but they didn't have any cottage cheese because nobody ever ordered that one.]

I'm pleased these days by the number of burger places opening up that have really wonderful ingredients and a fresh take on this typical American meal. Rockit Bar and Grill is one such place (and their fries and bloody mary's aren't too bad either!)

Anything with brie

Makes a really fancy dish

Even a burger

Ingredients:

Lean ground beef (grass fed) or bison (1/2 lb per person)
brie (3 oz per person)
fig preserves (1 Tbsp per person)
black pepper
arugula
stone ground brown mustard

I'm sure you already know how to make burgers. So, do what you normally do! But mix the fig preserves in with the ground beef and form into patties. Add a little black pepper and maybe some salt to make a nice crust.
Grilling the burgers are the best, but pan frying them will do as well. As soon as they're just about done (I recommend medium-rare to medium) top each with a bit of brie and let it just melt.
Serve with arugula and stone ground brown mustard.

Rockit serves this burger with truffle fries, but I actually recommend it with sweet potato fries.

The Original

Sweet potato fries

2012-01-10T21:44:00.000-08:00

While deep fried French fries aren't great for your health or your waistline, baked sweet potato fries can be, and are a tasty and satisfying alternative. They're easy to make too, and can satisfy everyone from those with a sweet tooth to those looking for a more savory snack.

Sweet Potato Fries

Great for any occasion

Or just on your own

Ingredients:

3 large sweet potatoes
2 Tbsp olive oil
salt
black pepper

Really, this couldn't be easier! Skin the sweet potatoes and rinse. Halve each potato and with the cut side down, cut into strips.
Toss the strips (like french fries) in a large bowl with the olive oil. Lightly salt and pepper the fries.
Bake in a 375 oven for 25 minute or until tender, golden, and/or crispy. Serve immediately alone or with sauces.

I served mine with a horseradish cream sauce (sour cream, Worcestershire sauce, and horseradish (either raw or powdered) to taste), truffle mayo (black truffle salt, black pepper, and mayo), and a maple sugar cream sauce.

They're best straight out of the oven, but can be easily reheated in a toaster oven or even eaten cold. These are excellent served with a kir if it is a light meal or snack.

Almond Crescent Cookies

2011-12-12T12:34:00.000-08:00

The holidays are upon us and festive food is just so much fun! Though I don't have much of a sweet tooth, there is something so special about these cookies and I feel the need to indulge in them every year!

I tried this recipe with Bob's Red Mill Gluten-Free flour and it worked quite well!

What is not to love?

Holiday Crescent Cookies

Good for the Spirit.

Ingredients:

1 cup butter, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour
1 cup almond flour
1/2 cup powdered sugar

Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
Add the flour and almond flour. Mix thoroughly. Dough should be slightly crumbly, but I find it is helpful to add a couple of tablespoons of warm water at this point and continue mixing.
Take a generous tablespoon of the dough and roll it into a small ball. From there, roll it between your hands and pinch the ends a bit to shape it into a crescent.
Place onto parchment paper on a cookie sheet and bake at 350F for 15-20 minutes or until a lightly golden brown.
Pour the powdered sugar into a bowl and carefully, after cooling them briefly, one at a time place the cookies in the sugar bowl and cover with sugar.

This recipe makes about 24 cookies.

Pumpkin Risotto

2011-12-12T12:00:00.000-08:00

During this busy holiday season, I haven't had the luxury of time or the sense of calm to cook creatively. I've been relying on old stand-bys like vegetable souffles, lentil soup, poached beets, and cheese and crackers.

But the other night, I finally had the time, the space, the quiet, and the drive. And it was delicious! Pictured below is the pumpkin risotto served with seared sea scallops, a delicious, if bland looking combination!

Pumpkin risotto

A meal to linger over

Easy, yet special

Ingredients:

1 onion, diced
1 Tbsp olive oil
2 cups arborio rice
1 1/4 cup white wine
4 cups vegetable or chicken broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 Tbsp chopped fresh basil
1 Tbsp butter
Salt and Pepper to taste

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft.
Add the rice and allow to cook, stirring for a minute or two. Slowly add the wine.
Start to add the vegetable broth, one 1/2 cup at a time. Allow the moisture to cook off (at least 5 minutes) before adding the next 1/2 cup. Stir constantly.
After about 20 minutes of this, the rice should be cooked through and you should have a thick, creamy consistency.
Add the remaining ingredients, stir well, cook a few minutes longer until heated through, and serve!

I really enjoy this risotto, which has a creamy subtle flavor, with seared sea scallops and a bit of Parmesan cheese grated on top.

You can make this with a fresh pumpkin, which was my intention, by scraping out the seeds (go ahead and roast them with salt to sprinkle over the sea scallops) and baking the pumpkin, in pieces, in the oven for 30 minutes or so. I'll make it again and add more specific instructions.

Summer Salad

2011-09-01T08:41:00.000-07:00

I can't believe I've never posted this before. This is a "salad" I've been making every summer since I was in Spain in 2000. I find each bite to be surprising and the combinations of flavors delicious.

The simplest things

A different way of thinking

Can make a great meal

Ingredients:

1 cup of cooked white rice
1 apple (gala or fuji or the like), cubed
1/4 cup green olives with pimentos
1/2 cucumber, cubed
1 large tomato, cubed
1 avocado, peeled and cubed
olive oil

Add a bit of olive oil to the rice and stir. Chop and add the remaining ingredients.
Enjoy! (This dish lasts in the fridge a couple of days, covered.)

Gazpacho Shrimp Cocktail a la Zealous

2011-08-03T16:28:00.000-07:00

It is summer. It is tomato season. They're best fresh and easiest to eat in soup form! What do you do?!?! Gazpacho to the rescue! After a delightful gazpacho experience on a recent trip to Zealous, I decided that gazpacho was going to be at the center of my next cooking adventure. They (at Zealous) served theirs in a martini glass with shrimp and topped with cucumber vodka. Mine is only inspired by what I remember their gazpacho to taste like and I used fresh cucumber, instead of the vodka in case I want leftovers for lunch.

Gazpacho and shrimp

Perfect on hot summer days

Charmingly simple

Ingredients:

Five large tomatoes
One large cucumber
Five cloves of garlic
Three green onions
1/4 cup fresh cilantro
1 medium jalapeno
1 avocado
corn chips
olive oil
shrimp, cooked, peeled and deveined
1 red bell pepper
1 lemon

Chop and blend the tomatoes with green onions, garlic and cilantro until it is a thick soup consistency. Add to the pureed cucumber.
Chop and blend the jalapeno and red pepper until they become a thick soup consistency. Add to the bowl with the previously blended ingredients.
Chop the avocado and portion among serving bowls or glasses. Crush a handful of tortilla chips into each bowl or glass atop the avocado.
Stir the bowl full of pureed ingredients and spoon into each glass atop the avocado and tortilla chips.
Drizzle with olive oil, place cooked shrimp around the rim of the glass and garnish with a slice of cucumber and a slice of lemon.

The Original

Sweet Potato Quinoa Burgers

2011-07-10T19:42:00.000-07:00

Everybody is grilling these days, or at least making burgers, and the standard fare for vegetarians when it comes to a burger is still pretty sad. Enter the sweet potato quinoa burger....... and the meal is saved!

More inventive fare

Sweet Potatoes and Quinoa

For veggie burgers

Ingredients:

1/2 cup of lentils, dry
1/2 cup quinoa, dry
2 medium sweet potatoes
one medium onion
1/2 cup grated carrots
1/2 tsp cumin
1/2 tsp coriander
1 Tbsp curry powder
1 Tbsp ketchup
Salt and pepper to taste

Cook the lentils until soft (can/should be done in advance).
Microwave or boil the sweet potatoes until soft and mashable.
Cook the quinoa in 3/4 cup water for 10-12 minutes over low heat.
Combine the lentils, mashed sweet potato (yes - go ahead and mash them), and quinoa in a medium sized bowl.
Saute the onion in a bit of olive oil.
To the medium bowl, add the onions, the grated carrots, the spices and the ketchup and stir thoroughly. Make into patties and fry on a griddle or in a large pan.

Making a curry mayonnaise to accompany these burgers is fantastic. In a food processor, add one egg yolk, a teaspoon of rice vinegar, and 1 1/2 teaspoons of lemon juice. Drizzle in 3/4 of a cup of canola oil slowly while blending. Add 1 teaspoon of curry and 1/4 teaspoon of paprika to the mayonnaise and mix.

This burger is excellent with a field green salad and a tasty gin drink called the Everest.

Recipe adapted from http://livlovelaugh.wordpress.com.
.

Pistachio Beets a la Purple Pig

2011-05-31T14:11:00.000-07:00

I recently went to The Purple Pig, in downtown Chicago to try their selection of wines and cheeses. Their specialties are cheeses, wines, and pork dishes, though I found their side items to be absolutely fantastic. I had a fava bean dish with hard boiled eggs and bacon that I really enjoyed. However, what topped the cake at this meal was the Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette.

It was rich and flavorful and had just the right amounts of sweetness and tartness. Full of B vitamins, potassium, fiber and cheesy goodness, this makes an excellent dish for a pot-luck meal or even something to snack on all week.

Colorful and bright

Spring food is so exciting,

Rich and nutritious!

Ingredients

5 beets
salt
water
8 oz goat cheese
1/4 cup milk
1 1/2 cups chopped pistachios
1/4 cup sherry vinegar
olive oil
black pepper

Preheat the oven to 375F. Peel and quarter the beets. Place in a baking dish with 1/2 an inch of water and sprinkle with your favorite salt (not too flavorful - a smoky salt will ruin the taste of the pistachio vinaigrette).
Cover with foil and bake for about 30 minutes, or until beets are soft when pricked with a fork.
While the beets are baking, combine goat cheese and milk in a bowl and whip together until light and dollopable (word? my mac editor says no.). You may need to add more milk depending on the consistency of the goat cheese you use.
Combine pistachios, vinegar, olive oil, and black pepper and set aside.
When the beets are ready, let them cool a little bit so the cheese doesn't melt, and serve with a dollop of whipped cheese and drizzled with the pistacchio vinaigrette.

Serves 6. Or just 1, for six days.

The Original

Asparagus Cheese Souffle

2011-05-25T21:20:00.000-07:00

Back to French Cooking. Back to using recipes. Back to spending an hour and a half at least on creating a beautiful meal that makes the evening feel special. Tonight I made an asparagus souffle (asparagus season - yay!).

Light and fluffy, a souffle is satisfying, delicious, and makes the house smell wonderful.

Souffles are the best

To show off your kitchen skills

With a special dish

Ingredients

oil
1 1/4 cups of milk
3 Tbsp unsalted butter
3 Tbsp unbleached all-purpose flour
2 tsp dry mustard
6 large eggs, separated and at room temperature
3/4 tsp salt
freshly ground black pepper
cayenne pepper
1 1/2 cups (packed) grated mild cheddar
1 1/2 cups asparagus tips
1/2 tsp dried tarragon
3 Tbsp fresh minced dill

Chop the asparagus and start steaming.
Heat the milk in a saucepan or in the microwave to very hot but not yet boiling. Remove it from the heat and set aside.
Melt the butter in a medium-sized saucepan over medium-low heat. Sprinkle in the flour and mustard, whisking constantly. Turn the heat down to low, and continue to cook the resulting roux (a foundation sauce of fat and flour) for about a minute or two longer, stirring often.
Slowly drizzle in the hot milk, whisking steadily. Cook over low heat for 5 minutes, stirring frequently with a whisk and then a wooden spoon as it thickens. Remove from the heat, and transfer to a large bowl.
Beat the egg yolks with a fork just until they lose their shape and become runny, then drizzle them into the hot sauce, beating vigorously. Add the salt, some black pepper, and cayenne to taste.
Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted, and just a little liquid is left in the bottom of the bowl.
Fold (or dump) the beaten whites into the sauce, sprinkling in the grated cheese as you fold, until the eggg whites are mostly incorporated. Add the asparagus, tarragon and dill. The mixture will not be uniform - there will be little puffs of "cloud" here and there (puffs of cloud may = clumps).
Transfer the mixture to the prepared dish.
Bake in the center of the oven for 45 minutes, or until golden brown all over the puffy top surface. Bring to the table and serve immediately.

I used a french herb blend that had a bit of tarragon in it instead of the straight tarragon. It was fantastic.
Instead of the 3 Tbsp of fresh dill, if you must, you can use 1 Tbsp of dried minced dill.
I used Bob's Red Mill All-Purpose gluten-free flour. It worked perfectly.
An electric blender makes souffle preparation quick and easy. I've done it with a whisk. It was just barely worth it.

Recipe from Mollie Katzen's Sunlight Cafe.

Barbeque Pork Kimchee Tacos

2011-05-06T19:42:00.000-07:00

Remember the Kimchee Shepherd's Pie? Oh - this is even better.

The trick to this, is to find really good farm fresh organic free range pork and get some good Kimchee. Eventually I'll come up with my own recipe for kimchee and link it here. But for tonight, I used kimchee made by my student, Criss Chang, which is a little sweeter than your average kimchee, but worked perfectly in this recipe. Many restaurants will sell their kimchee to you as well.

Sweet, tangy, salty

This dish has got everything

Good leftover too!

Ingredients:

2 lbs 1 inch cubed pork, marbled, from a reliable source
1 cup kimchee
chopped lettuce
2/3 cup barbeque sauce (your favorite)
cheddar cheese
corn tortillas (store bought, or homemade)

In a large skillet or wok, cook the pork, approx 10 minutes over medium-high heat, stirring. Add the barbeque sauce, stir, and cover. Cook 10 minutes more.
Uncover, keep cooking. The sauce and pork should create a nice crust on the bottom of the pan. Scrape this crust into the sauce and keep turning the pork over.
In a small skillet, heat a corn tortilla on both sides. Remove to serving plate and top with chopped lettuce, kimchee, barbeque sauteed pork, and grated cheese.
Serve warm. Great with a pinot noir.

Sake Beef Stew

2011-05-04T18:29:00.000-07:00

You'd think that beef stew wouldn't be appropriate for the month of May, but we have average temperatures much lower than any that have been seen in the past 27 years in Chicago, so looking forward to a pot of beef stew is JUST RIGHT.

I'm no stranger to cooking with wine, so I thought I'd branch out a bit and give the hearty beef and onions a slightly sweeter taste by cooking them in sake.

Sake in Beef Stew

Traditional with a flair

ANY time of year!

Ingredients:

2 lbs grass-fed chuck-eye roast cubed for stew
1 large onion
5 large carrots, cut into 1 inch pieces
8 medium red potatoes
Vegetable broth
8 oz frozen peas
Water
black pepper
salt
1/2 cup sake
5 Tbsp flour or other thickener

Brown half of the onion (coarsely chopped) and beef in a skillet. Drain the juices into a crockpot or stockpot. Whisk flour into this juice and set aside. Continue cooking and draining, until the beef and onion have created a crispy crust-like coating on the pan. Dump the onion and beef in the pot and add a bit of water to the skillet to deglaze. Scrape crust-like coating and water into the stockpot. Add sake.
Cube the onion and potatoes. Add potatoes, onion and carrots to the pot. Cook, uncovered until juices are at the bottom of the pot. Add vegetable broth and water to cover and cook, covered, on medium for 90 minutes. If in a crockpot, cook on high.
15 minutes before serving, add the frozen peas, salt, and pepper to taste.

Enjoy with bread and butter or over mashed potatoes or rice.

This dish can be made gluten-free by using a thickener besides wheat flour.

Chochoyota a la Biznaga

2011-04-09T19:20:00.000-07:00

This was a soup that I had at La Biznaga, in Oaxaca my first night in Mexico. It isn't exotic, but it was delicious and I plan on experimenting with it as a base for many future meals.

Ingredients:

15 oz chicken broth, plus water
1/4 cup masa, plus water (approx 3 Tbsp)
1 bunch watercress
1/4 tsp salt
dash of coriander
1/2 tsp freshly ground black pepper

Heat chicken broth over medium heat.
While broth is cooking, combine masa and water and form into tiny balls.
Add balls to the masa and let boil 5 minutes.
Add salt and coriander.
Wash and chop watercress and add to the broth.
Cook another five minutes.
Add freshly ground black pepper upon serving.

May be garnished with avocado, rice, crushed red pepper, or with added shredded chicken.
.

Salsa and Quesadillas

2011-04-09T19:10:00.000-07:00

C'mon. Who needs a recipe for salsa or quesadillas? I know, I know. But both turned out FABULOUSLY. So, why not?

Ingredients:

3 large tomatoes, on the vine, from your yard, or heirloom. Flavorful.
4 cloves garlic
salt
1/4 tsp cumin
corn tortillas
fresh mozarella
crushed red pepper or reconstituted ancho chilis
greek-style yogurt
1 avocado
olive, canola, or sunflower oil

For the salsa:

Cut three large tomatoes in half and place on a foil-lined cookie sheet. Put in the oven at 375F for 20 - 25 minutes.
In a blender or food processor, combine tomatoes, 4 cloves of garlic, a pinch or two of salt, and a dash of cumin.
Blend.
Heat a frying pan. Add 1 Tbsp oil and heat 30 seconds. Add 1 corn tortilla. Top with cheese and red pepper and another corn tortilla. Press lightly and fry 2 minutes.
Flip, and fry 3 minutes more.
Flip one more time to get your very own personal favorite crispiness.
Remove to a plate and top with yogurt, salsa, and avocado.

Corn Tortillas

2011-04-09T18:53:00.000-07:00

In an effort to make a meal from scratch/hot off the griddle/as fresh as can be like I had every day in Mexico, I decided to attempt to make my own corn tortillas. The ones you can buy at the store here just never taste quite as good (though I WAS on vacation when I enjoyed those heavenly tortillas in Mexico - I don't know if that had anything to do with it).

So, armed with a bag of masa, some wax paper and a rolling pin, I decided to get started. [I did have a package of store-bought tortillas on hand so my meal wouldn't be ruined if my tortilla skills fell below par.]

The package directions said to mix 2 cups of masa with 1 1/4 cups of water. No good. Too dry. Just keep adding water. You need to do the mixing with your hands to get the right consistency too. Once you've got it though, make 16 balls ready for pressing.

Placing the first ball on a sheet of wax paper, I covered it with another sheet of wax paper and applied my midwestern pie-crust rolling-pin skills to the ball. No good. It wasn't round; it wasn't uniform. In the cooking class I took in Mexico, we used a tortilla press, so I got out a frying pan and tried that. Finally, by tortilla #12, I had perfected the frying pan/rolling pin method of pressing tortillas. It goes as follows:

1. Place to-be-tortilla ball in the center of a sheet of wax paper.

2. Cover with another similar sized piece of wax paper.

3. Quickly and evenly, press down on the top piece of wax paper with a heavy frying pan.

4. Rock back and forth and to each side while pressing into the frying pan with all your might.

5. Use the rolling pin four strokes to 2 and 8 o'clock followed by four strokes to 10 and 4 o'clock. Be careful to keep the pressure in the center of the tortilla so the sides do not end up too thin.

6. Do this a few times, and apply the frying pan one more time. Heat a dry griddle, heavy frying pan, or comal on the stovetop to medium - high.

7. Lift the wax paper with the flattened tortilla nestled inside and flip over. Remove the top (previously bottom) layer of wax paper. Flip the tortilla into your hand and place on heated griddle, thick frying pan, or comal (though if you have a comal, you probably have a tortilla press and have no need of this post).

8. After 10 seconds, flip the tortilla. After 2 minutes, flip it again. It might (if you're lucky) start to puff up. After another 20 seconds or so remove it from the griddle/heavy bottomed frying pan/comal to a dishtowel, or tortilla warmer.

9. Tah dah!

These tortillas are a little thicker than the ones you're used to (unless you're really strong, in which case you can come over here and help me out), but they are excellent for open-faced tacos, quesadillas and dipping.

If you want to be more authentic about it, it looks like this.

Tostada de tinga de zanahorias a la Jicara (en Oaxaca)

2011-04-05T22:08:00.000-07:00

Okay folks. I've just come back from Mexico, where the food was fabulous and I have all sorts of renewed energy. I was in Oaxaca - and at a place called Jicara, I had a tostada of carrot tinga with lentil humus, sour cream and Parmesan cheese. Even though I took a cooking class there featuring much more traditional Oaxacan cuisine (post to follow), this was what was easiest to make in the U.S. with what I had on hand.

Zanahorias

What a perfect super-food

Creative to boot!

Ingredients:

lentils (approx 1 cup)
water
salt
garlic (1 clove)
corn tortillas
carrots (approx 1 cup)
chipotle chiles or peppers (in a can)
1/2 medium onion
1/2 medium roasted tomato
plain yogurt
Parmesan cheese

Rinse, soak and cook the lentils, over medium heat in enough water to cover them, approx 45 minutes.
Put one small tomato, or half of a medium tomato in the oven to roast (on foil on a cookie sheet at 375F for 25 minutes).
When the lentils and tomato are nearing completion, heat a medium saucepan over medium heat. Add olive oil and warm. Add chopped onions and cook until transparent.
Grate carrots in food processor and add to onions in the pan. Chop, grate, or process tomato and chiles and add to carrot mixture.
In a clean, dry pan, heat corn tortillas. Top one tortilla with lentil mixture, carrot mixture, dabs of plain yogurt and grated Parmesan cheese.
This is excellent with homemade salsa (while you're roasting tomatoes - why not?).

The original.

More traditionally, you could try making a chicken tinga. Use one tomato, half a can of chipotle peppers, half an onion and two chicken breasts, boiled and shredded.

It is fabulous topped with salsa, sour cream, and avocado.

Creamy Pea Soup

2011-02-01T17:48:00.000-08:00

There is something about eating brilliant colors that intrigues me. Egg yolks, carrots, merlot..... And trust me, the greenest green you're going to eat all week is going to be this pea soup. Hmmm. It is a lot prettier in person.

The color of spring

A dash of summer's flavors

Keeps me through winter

Ingredients

4 Tbsp unsalted butter
2 medium leeks, white and light green parts chopped fine
2 Tbsp all-purpose flour
3 1/2 cups low-sodium chicken broth
1 1/2 lbs frozen peas (about 4 1/2 cups), partially thawed at room temp. 10 min.
12 leaves of Boston lettuce from 1 small head, washed and dried
1/2 cup heavy cream
salt and pepper

Heat butter in large saucepan over low heat until foaming. Add leeks and cook, covered, until softened, 8 - 10 minutes, stirring occasionally.
Add flour, and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually ad chicken broth. Increase heat to high and bring to boil. Reduce heat to medium0low and simmer 3-5 minutes.
Meanwhile, in workbowl of food processor fitted with steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover, and return to simmer; simmer for 3 minutes. Uncover and reduce heat to medium-low and continue to simmer 2 minutes longer.
Working in batches, puree soup in blender until smooth. Return pureed mixture to saucepan and stir in cream. Warm soup over low heat until hot, about 3 minutes. Season to taste with salt and pepper and serve immediately.

I enjoyed mine with bread and butter. I can't wait for the leftovers! I think I'll try it mixed with rotini noodles and sauteed broccoli and mushrooms for a warm pasta salad.

Recipe from Cooks Illustrated Soup and Stew 2011 issue.

Italian Lentil and Escarole Soup

2011-02-01T13:09:00.000-08:00

The wind is blowing, the snow is coming down, and it is time to warm yourselves inside with a hearty, healthy, colorful soup. One that goes well with a glass of wine is a plus! And so..... a delicious lentil soup: I love finding new ways to use lentils. While soup isn't really a new way, this tasty soup makes eating lentils in the winter seem like a much fresher experience. And the escarole in this soup was a stroke of genius!

I like escarole

I hate throwing away cheese

Perfect solution.

Ingredients

1/4 cup extra-virgin olive oil
a couple of carrots, chopped
1 medium onion, diced
a couple of celery ribs, diced
6 medium garlic cloves, chopped
3 Tbsp chopped fresh parsley leaves
1 (14.5 oz) can diced tomatoes
8 oz french green lentils, sorted and rinsed
4 cups low-sodium chicken broth
2 bay leaves
1 Parmesan cheese rind (about 4x2 inches)
1 head escarole, chopped

Combine the oil, carrot, onion, celery, garlic, parsley, and 3/4 tsp of salt in a heavy-bottomed, large Dutch oven over medium heat. Cook, stirring occasionally, until vegetables are quite soft, dramatically reduced in volume, and very lightly browned, 17 to 20 minuts.
Increase heat to medium-high and add tomatoes, lentils, chicken broth, 3 cups water, bay leaves, and Parmesan rind; bring to a boil. Once boiling, reduce heat to low, partially cover, and simmer until lentils are soft, 1 1/4 to 1 1/2 hours.
Stir in the escarole and cook until wilted, about 5 minutes. Season with salt and pepper to taste and serve immediately in warmed bowls, drizzled with olive oil and sprinkled with Parmesan cheese.

I had never thought about using a rind of cheese this way (make sure it is a nice dark one, and isn't a piave or another parmesan substitute), nor was I big on stirring lettuce into soups, but this worked really well. And any chance to drizzle good olive oil over something has me in raptures. This does take quite a while to make. Including chopping and cooking the lentils, two hours start to finish.

Recipe from Cooks Illustrated, Soups and Stews, 2011.

Organic "Mushroom sauce free" stroganoff

2011-01-13T14:48:00.000-08:00

Well, this is my first post on Aubrey's blog, but having recently re-discovered a childhood recipe with a healthy alternative, I had to blog it. I combined this with my as of late fascination with fermented foods to create an all new sauce that closely mimics that used in my childhood favorite, beef stroganoff:

appetizingly delicious: Mushroom sauce
and grass fed beef

Ingredients

Kefir cultured from organic milk
Tahini
Qt. Mushrooms
1 Ibs Free range grass FINISHED ground beef (or 100% grass fed)
Black pepper
Organic brown rice

Culture a batch of kefir for 4-5 days (or just buy the regular Lifeway plain stuff
In a blender, blend on high your kefir and tahini to taste. You should end up with a greyish looking cream sauce that tastes reminiscent of smoked mushrooms. Let sit in fridge for 2 days to gain viscosity.
Start cooking your rice (this is the longest step)
Pan cook your beef and using the spatula, mash into fine pieces.
Chop mushrooms and add to beef.
Add cream mixture and stir.
Serve rice with stroganoff topped over.

Red Wine Poached Beets and Goat Cheese a la Mexique

2011-01-11T19:08:00.000-08:00

Every time I go to Mexique, chef Carlos presents another meal that I just can't live without! Of course, rather than keep going every week, I've figured out how to make it at home and am sharing it here with you. This is a beautiful looking dish, listed on their menu as "betabel," perfect this time of year.

Fragrant, savory

Beets. It is what's for dinner.

Delicious, healthy

Ingredients

2 medium beets
3/4 cup of red wine
3/4 cup of water
balsalmic vinegar
goat cheese (5 oz or so), frozen
1 egg, lightly beaten
flour
watercress (or another sweet green)
cooking oil

Peel the beets and cut into slices.
Over medium-high heat, warm the beets, wine and water (to cover the beets) until boiling. Cover the pot and reduce heat to medium. Simmer 30 minutes, or until beets are soft enough to eat.
Cut the frozen goat cheese into four pieces. Dip each piece into the egg to coat, and then the flour to coat.
On each plate (this recipe serves four), drizzle balsalmic vinegar. Top with watercress, then 2 slices of beets.
Turn up the heat on the liquid that held the beets and boil to reduce to a more syrupy texture.
Heat the oil in a pan and fry the coated goat cheese over medium approximately 5 minutes on each side, until browned.
Place one slice of fried goat cheese on each plate and drizzle with the redwine reduction.

A Review of Gluten-Free Flour.... for PIE.

2010-12-06T11:34:00.000-08:00

With more apples than I could pawn off on friends, and temperatures that made cold, crisp, fresh apple eating undesirable, I had no other recourse but to make a pie. Pie would warm me up, and my friends never turn down pie!

Determined though, to see this gluten-free thing through, I wasn't going to cave and have wheat just for warmth and friendship, no - I was going to have it all! Warmth, friendship, and a gluten-free pie!

Now, substituting gluten-free ingredients for wheat flour in a recipe, as you might know is complicated. There is no ONE other flour that has the same consistency, absorbtion and taste. And then you need xanthan gum or guar gum to make it all work. Well, Bob's Red Mill supplies a wonderful array of gluten-free products, and I thought I'd give it a try. I used Bob's Red Mill All purpose gluten-free baking flour. It contains garbanzo bean flour (which I already use and love), potato starch, tapioca flour, white sorghum flour, and fava bean flour. No gums at all though! Oh horrors when I saw that and thought my pie-making might be a bust! (With only 14 degrees floating around outside, going to the store was not an option.)

So, in experimenting with the gluten-free flour, no gum, a traditional and simple piecrust recipe and an egg (egg = gum, right?) I gave it my all. I substituted margarine for half the butter in the recipe to hold it together a little better. The dough was crumbly and imperfect,

and when I first put it in the oven, it smelled a bit like potatoes (thank you, potato flour), but the pie turned out to be delicious. I believe I might have just overcome my fear of gluten-free baking! Mini-muffins - here I come?

For the crust:

2 1/2 cups Bob's Red Mill All Purpose Gluten-Free Flour
1/2 tsp salt
1/2 cup butter, in Tbsp pieces
1/2 cup margarine, in Tbsp pieces
1 egg, plus one yolk
cold water

for the filling:

six or seven apples, peeled and sliced
1 Tbsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup sugar
2 Tbsp agave nectar
1/4 cup garbanzo bean flour

In a large bowl, stir together the flour and the salt. Cut in the butter until the dough is crumbly. Add up to 1/2 a cup of cold water, on tablespoon at a time. Add the egg and mix together with your hands. On a floured surface with a floured rolling pin (I don't think it matters which flour you use for this - I used garbanzo bean flour), roll out the dough into one long piece. Cut it in half and line a 9 inch pie pan with one half of the dough.
In another large bowl, toss the apple slices with lemon juice. Add the cinnamon, nutmeg, sugar, nectar and flour and mix thoroughly. Fill the pie pan with this apple mixture and top with the remaining pie crust.
Brush the top of the pie with one egg yolk and put on a baking sheet and cook at 425 for 15 minutes. Lower the oven temperature to 350 and bake for another 45 minutes.

Eat your Brussels Sprouts

2010-12-06T10:54:00.000-08:00

"Boy, I need something warm and fragrant, and healthy, and filling to eat right now. Something that I can cook quickly and season with whatever I have in my house." I have just let you into my thoughts of late morning on my day of hibernation. Imagine my delight when I remembered that I had Brussels sprouts in the house!

A versatile vegetable, Brussels sprouts are said to help reduce cholesterol, protect against certain cancers, combat inflammation, and contain lots of fiber. They grow like mini-cabbages on a stem and are in season in late Autumn/early Winter.

Steamy Brussels sprouts

Gluten-free mini-muffins

Perfect late-night snacks

Today I prepared mine simply:

Ingredients

As many Brussels Sprouts as you can eat
A sprig or two of Rosemary
Enough good quality olive oil to drizzle over the sprouts
Parmesan or Romano cheese

Wash the Brussels sprouts and remove any yellowed or wilted leaves.
Trim the ends, and cut an X into the bottom of each sprout to allow them to cook evenly.
Steam for 10 minutes (I use a bamboo steamer).
Remove a portion to a dish and drizzle with olive oil, grate the cheese atop them, snip some rosemary over them and serve warm.

Leftover Brussels sprouts make great snacks!

Lamb Burgers and Lentil Salad with Feta and Mint

2010-12-02T09:41:00.000-08:00

One of my favorite restaurants, Marigold, in Colorado Springs serves an open faced lamb-burger and it is gorgeous, smells wonderful, and is unfortunately covered in gluten. Since I've been hungry for one ever since I saw/smelled the one at Marigold, I decided to make them last night. And for those of you who don't like cold salads, this one is warm. And has no lettuce!

Anything with cheese

Goes well with wine and garlic

Makes an evening fine!

Ingredients:
(for the salad)

3 Tbsp olive oil
2 leeks, thinly sliced (white and light green parts)
2 Tbsp sherry vinegar
2 tsp whole-grain mustard
2 cups cooked lentils (you'll have to soak and cook these before starting the recipe)
1 1/2 cups red grapes, halved
1/4 cup chopped roasted pistachios
3 Tbsp finely chopped mint
3 Tbsp finely chopped parsley
1/4 cup crumbled feta

(for the burger)

1 lb ground lamb
1 Tbsp chopped garlic
2 Tbsp chopped onion
1 Tbsp chopped mint
1 Tbsp chopped parsley
1 tsp olive oil

With your hands, mix the lamb and all of the other burger ingredients together in a bowl. Form into patties (3 or 4) and set aside.
For the salad, heat the oil in a skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in the sherry vinegar and mustard.
Combine the lentils, leek mixture, grapes, pistachios, mint, and parsley in a large bowl. Season with salt and pepper and set aside.
In the same leeky (hah) pan, pan fry the burgers, flipping after about 5 minutes and covering to cook through.
Serve the burger with the warm salad on the side and sprinkle both with crumbled feta cheese.

I served this meal with a side of tzatziki following a cup of avgolemono.

Salad Recipe from Vegetarian Times, November/December 2010.

Le Beaujolais Nouveau est arrivé!

2010-11-18T15:38:00.000-08:00

Happy Beaujolais Nouveau day! The third Thursday of November every year is the day that the new Beaujolais comes out. Beaujolais is a light, fruity wine, meant to be served slightly chilled, enjoyed young, and paired with almost anything! As a dry red-wine drinker, I think of this as an afternoon or white wine. I have read that the Beaujolais should actually be consumed by the May after it comes out. CAN DO! Sounds like a perfect wine to me!

In celebration, tonight I am opening a bottle and enjoying it with a light and simple meal of deviled eggs, cheese and crackers, and caramelized pears.

For those of you looking, this is a nice wine for Thanksgiving dinner. I thought this year's Beaujolais seemed almost sparkly.

A votre sante!

Beaujolais Noveau
C'est rouge, et délicieuse
Le francais et dur

You can get this year's Beaujolais for just ten dollars at the Green Grocer on Grand.

Kimchee Shepherd's Pie

2010-11-09T13:02:00.000-08:00

To my delight, I recently came across a creative food I hadn't tried. A friend took me to a new place in Chicago called Del Seoul, where the specialty is Korean Barbeque Tacos. The food was fabulous (pictured here) and what inspired me (which sounded a bit gluttonous at first) were the pork-belly kimchee cheesy fries.

Here is my new take on an old family standard inspired by that recent trip.

Kimchee Shepherd's Pie

Yum yum yum yum yum yum yum

Kimchee Shepherd's Pie!

Ingredients:

1-2 lbs ground turkey
1/4 cup barbeque sauce (I like Bone Suckin' Sauce, Spicy)
1/4 onion, chopped
2 cloves garlic, chopped
1 jar kimchee (approx 15 oz)
5 potatoes
cheddar and jack cheeses

Chop the potatoes and boil until soft for mashing.
Sautee the onion and garlic until soft and aromatic. Add the turkey and saute until cooked through, stirring. Add the barbeque sauce and stir.
In a souffle dish, put the barbeque ground turkey on the bottom. Layer with the kimchee, straight from the jar.
Once the potatoes are soft, drain, return to pan, and mash using a bit of butter, olive oil, sour cream - whatever you typically use. Grate the Monterey Jack cheese into the potatoes and spread atop the turkey/kimchee layers.
Bake for 30 minutes in a 375 degree oven. Pull out and top with grated cheddar cheese to cover and bake 5 minutes more until cheese melts and begins to bubble.

Serve warm.

Caramelized Bananas

2010-10-27T17:48:00.000-07:00

I can't believe I haven't blogged this before as it is the recipe that is most asked for by my friends and theirs. I make it all the time (though bananas are healthier in their natural state) and think it is probably the tastiest dessert I've had in ages (up there with lavender creme brulee and sweet dessert guacamole).

Decadent and sweet

Caramelized bananas

Not TOO bad for you!

Ingredients:

3 Tbsp butter
2 bananas
2 tsp sugar
half a fresh lime (lime juice in a bottle is not a good substitute)
one fresh orange
coconut ice cream (optional)
butter cookies (optional)

Heat a sauteing pan over medium heat and add the butter. Let rest 30 seconds and swirl around to coat the pan.
Slice the bananas in half and then lengthwise to make four pieces. Lay all eight pieces in the butter and let them sizzle for 3 minutes. Sprinkle with 1 tsp of sugar and turn over, adding more butter if necessary.
Sprinkle the other side with sugar and the juice from half a lime.
Keep cooking and turning until both sides are slightly brown and crispy. Remove bananas to bowls and turn off heat.
Immediately squeeze the juice from one orange and use a wooden spoon to deglaze the pan with the orange juice. To reduce the juice, heat slowly, or just pour over the bananas as it is.
Add a scoop of coconut ice cream and garnish with a butter finger (or mint, pictured here).

After.

Steamed Acorn Squash Croquettes

2010-10-27T08:04:00.000-07:00

What to do with an acorn squash?! There are stews, and of course buttery-sugary ways to prepare it, but I wasn't hungry for any of that. Browsing for healthy and satisfying recipes online, I got some ideas and came up with the following delightful meal.

Though they're not pretty,

these steamed acorn squash croquettes

were quite delicious!

Ingredients:

1 acorn squash
1/2 cup flour (I used chickpea flour, which is gluten-free)
1 green chili, chopped
1 tsp coriander
1 tsp cumin
1/2 tsp salt
1/4 tsp baking soda
vegetable oil
cilantro, washed and chopped
1 Tbsp mustard seeds
3 cloves garlic, minced
1 Tbsp ghee

Slice the squash in half lengthwise, remove the seeds, and cut into it, like you would to let a potato steam. Bake the squash in an oven pan, cut side up at 400 degrees for an hour. Remove and let it cool.
Scoop the insides out of the squash and remove to a mixing bowl. Add the flour, chili, coriander, cumin, baking soda and salt.
Line a bamboo steamer with cheesecloth, or lightly oil a steaming basket and scoop 1 tablespoon at a time into the steamer and steam for approximately 6 minutes. You will have to do this in batches.
When the croquettes are steamed and removed to a serving plate, heat a couple of tablespoons of oil in a sauteeing pan and add the mustard seeds. Cook until the seeds start to pop and then add the ghee and garlic. Cook until the garlic is browned and slightly crispy. Remove from heat.
Serve the croquettes topped with chopped cilantro and drizzled with the oil. Enjoy!

I particularly enjoyed this recipe served with a salad topped with raita and a dessert of cardamom banana rice.

* Recipe derived from recipes at International Vegetarian Union online.

Harvest Moon Mushroom Pasta

2010-09-25T17:58:00.000-07:00

Just in case I have cancer, and in case I haven't had enough umami today, in case I've been exposed to a virus this week, and in case I want to lose some weight I decided to take the opportunity to buy a nice bunch (is it a bunch? or a colony?) of harvest moon mushrooms (also maitake mushrooms) from my local Green Grocer's supply. Told that they taste like lobster, I happily planned on sauteing them and dipping them in butter and eating my bunch/colony to my heart's content!

Always eager though to use other ingredients that are in season to make a more beautiful meal, I have decided that the way I enjoy harvest moon mushrooms is as follows:

Ingredients:

One bunch of harvest moon mushrooms (approx 2 cups when torn to pieces)
1 shallot
2 cloves garlic
olive oil
ghee or butter
on large tomato
two handfuls of pinenuts
Parmesan cheese
noodles
fresh thyme
salt
pepper

Heat sauteing pan over medium heat 30 seconds. Add 1 Tbsp of olive oil and heat for another 30 seconds. Swirl to coat pan. Add a pat of butter.
Add chopped shallot and saute 1 minute. Add chopped garlic and saute one minute more.
While this is happening, put on the water for your noodles so you may cook them according to the package directions and they will be ready in time.
Rinse and tear the mushroom to bite size pieces. (I read that using a knife will only shred the mushroom. I tried it out and they were fine, but there is something earthier and more harvesty about tearing them, don't you think?) Add the mushrooms to the garlic and shallots. Add another pat of butter and saute 2 -3 minutes.
Throw in a couple of springs of fresh thyme as well as the chopped tomato and the pine nuts. Throw in a pinch or two of salt and grate black pepper over the pan.
Keep turning this mixture over as it cooks, over low heat, until your noodles are done.
Drain the noodles, top with the mushroom mixture and a bit of grated cheese.

Harvest Moon Mushrooms

Can you get more poetic

While fighting cancer?

Mushrooms are always indescribable to me, but the high levels of the amino acid glutamine, which is found in these mushrooms, and is the characteristic ingredient of anything described as having an umami flavor (Japanese for delicious) take it out of my hands. This dish is delicious.
.

Spinach Quesadillas a la Las Palmas

2010-09-23T07:00:00.000-07:00

Who needs a recipe for quesadillas?! Who wants to cook like the Las Palmas chain restaurant? Hahaha. Yeah. Me neither. However, an emergency meal I had there recently inspired me to make my own delicious and probably healthier version of their spinach quesadillas.

Comida fresca

Que huele fabuloso

Antes d'siesta

Ingredients:

Corn or flour tortillas
a bunch of fresh spinach
1 garlic clove
1/2 cup fresh mushrooms
1/2 small yellow onion
canola oil
cumin
shredded cheese
butter

Crush and mince the garlic. Chop the onion. Wash and chop the spinach.
Heat a sauteing pan. Add 1 Tbsp oil. Add the onion and cook 2 minutes. Add the garlic and cook one minute more. Add the mushrooms and saute. Add the cumin (1 tsp to taste) and lastly the spinach. Cook approximately 30 seconds to a minute tossing the spinach until it gives up much of its liquid, but doesn't wilt completely.
Remove the spinach mixture to a bowl and dump the remaining spinach juice (or reserve to use in a vegetable broth later).
Add a little butter and oil to the still hot pan and heat. Put down one tortilla and cover it with shredded cheese. Top that with the spinach/mushroom mixture and cover that with more cheese. Place another tortilla on top and press down. Cook approximately 2 minutes on each side and remove to a cutting board to cut while you continue to cook with the remaining cheese, spinach and tortillas.

I served this dish with a rice that I sauteed with cumin, onion, garlic, green peppers and tomatoes as well as refried black beans and plain yogurt. My rice had less oil than the rice at Las Palmas. My beans were black and contained no lard and my yogurt was healthier than their sour cream. I'm sure I'll make this again.

Lup de Mer en Papillote (a fancy way for saying sea bass in parchment)

2010-09-23T06:39:00.000-07:00

I've read about really fancy versions of this dish (Julia Child used brioche dough instead of parchment paper to steam the fish), and I had it recently at Mexique, whose chef always gives these traditional dishes his own flair (he uses jalapenos on his!). In its simplest form though, it is so tasty. With the intent of making a fancy dinner for my sister last night, I took the opportunity to try my own version of this dish. Pictured below is the sea bass out of the parchment accompanied by fennel citrus quinoa and garlic sauteed spinach.

An impressive dish

Served with a bottle of wine

Makes a fine evening!

Ingredients

2 portions of fresh sea bass
olive oil
1 small fennel bulb, chopped
1 medium heirloom tomato, chopped
fresh thyme
black pepper
lemon
2 large garlic cloves, crushed and minced

Lay out two pieces of parchment paper, large enough to envelop one piece of the fish. Brush with olive oil. Preheat the oven to 390F.
Lay down a bit of fennel, tomato, and a spring of thyme on each of the parchment pieces. Wash and lightly oil the fish and lay, skin side down, on each of the parchment pieces.
Top each piece of fish with more fennel, tomato and thyme and add freshly grated black pepper, a clove of crushed and minced garlic, and approximately one teaspoon of fresh lemon juice.
Close up the parchment paper around the fish, and bake on the middle rack of the oven for 25 minutes.

A good side dish to the fish is quinoa cooked in the same ingredients. Cook the quinoa while lightly sauteing what you have left of the fennel, garlic, and a shallot (if you have one). Add some vegetable broth, fresh lemon juice and the remaining tomato. When the quinoa is ready, add this vegetable mixture to the quinoa and heat to reduce the liquid. It should be ready just in time to accompany the fish!

This meal is delicious served after an appetizer of Butternut Squash Soup and followed by Sweet Dessert Guacamole.

Crock Pot Risotto a la Rosebud on Rush

2010-09-15T09:40:00.000-07:00

I have tended, when going out, to ignore the risotto dish that many restaurants offer. I have always thought of it as the gloopy alternative that they offer the vegetarians who can't eat the dishes that the chef has put the real love into. That still may be the case, but there is no reason to think that risotto can't be wonderful.

I tried risotto for the first time recently since it was the easiest gluten-free option on the menu when I wasn't in the mood to have meat and thought it was fabulous (you'll be seeing more gluten-free recipes here now that I'm trying that for my own diet). Here is my own version of the meal I had.

Ingredients

olive oil
2 shallots
3 cloves of garlic
1/2 medium onion
2 cups arborio rice, uncooked
6 cups vegetable broth
1 bundle of spinach
2/3 cup sundried tomatoes
1 can of quartered artichoke hearts
2/3 cup pine nuts
basil
rosemary
black pepper
brick of good Parmesan cheese

Heat a sauteeing pan over medium heat. Add a few tablespoons of olive oil and heat for 30 seconds while mincing the shallots. Add the shallots and cook, while mincing the garlic. Add the garlic and cook while chopping the onion. Add the onion and cook 2-3 minutes more until softened and aromatic.
Add the shallot/garlic/onions to the crock pot and cover with the rice and vegetable broth. Stir, and set to cook on low. Cook on low until approximately one hour before you are ready to serve.
At this time, set the pot to cook on high and chop the spinach, sundried tomatoes, and artichoke hearts and add them. Add the pine nuts. Grate the cheese. Add the basil, rosemary and pepper to taste. Cook until risotto reaches the proper consistency, stir in the grated cheese, and serve with a glass of wine. (Or, if wine isn't your thing, the sweet potato chili stout from Faith Brewing Co. is perfect.)

I think this might also be good with a dash of balsalmic vinegar upon serving.
.

Mango Lassi

2010-08-24T18:55:00.000-07:00

This can scarcely be called a recipe, but I've been asked for the instructions and this recipe is according to my tastes. Mangoes and cherries are probably my favorite fruits and so this time of year is especially great for me for desserts. Have this as a dessert or as a complement to spicy foods. Or - have it for breakfast!

A nice summer treat

You don't need grown-up taste buds

To love a lassi

Ingredients:

One large mango
1 cup plain yogurt
2 Tbsp agave nectar
2 dashes of cardamom

Mix all of the above ingredients in a blender and chill. Add an ice cube and another dash of cardamom before serving. Makes two beverages.

For an idea on how to use this in a meal check out this Indian Dinner menu.
.

Lavender Creme Brulee

2010-08-18T07:39:00.000-07:00

Oh boy. The next time you see me, I'm going to be fat. I don't know why I've never made creme brulee before!

I've never been a big fan of lavender - but I think that is because I had only been smelling it, not eating it. In this recipe - you get to eat it.

Eggs, sugar and cream

Infused with lavender buds

Makes quite a dessert!

Ingredients:

2 cups heavy cream
3 Tbsp fresh or dried lavender buds
6 large egg yolks
1/4 cup granulated sugar
2 Tbsp turbinado sugar (or lavender sugar, optional)

In a medium-sized saucepan, bring the cream to a boil, being careful that it doesn't boil over. Add the lavender, stir, and remove from heat, letting the lavender infuse the cream at room temperature for one hour.

Strain the mixture into a clean saucepan, bring the cream to a boil once more and set aside.

Preheat the oven to 275F.

Whisk together egg yolks and sugar. Very slowly mix a bit of the lavender cream into the egg mixture, being careful not to scramble the eggs by heating them too quickly. When the eggs and cream are roughly the same temperature, whisk the eggs into the cream mixture.

Pour the custard evenly into 4 4-oz ramekins and place the ramekins in a baking dish. Fill the dish with water so that the water comes up the sides of the ramekins to nearly the level of the custard inside.

Bake 25 to 45 minutes, checking on the custard frequently after 20 minutes. When fully baked, creme brulees will be firm and will wiggle slightly in the middle when shaken. When they are done, remove them from the oven, and chill them in the fridge for at least 2 hours (this can be done the night before, or in the morning).

Just before serving, remove the creme brulees from the refrigerator, place on an oven sheet, and sprinkle with the lavender sugar. Place on the rack just below the broiler and broil 1-3 minutes or until sugar is browned. Be careful not to burn them!

Serve immediately garnished with lavender flower.

* Be careful when opening the oven when cooking the custards - the water from the pan will fill the oven with steam.

* You may also use a cooking blow torch to caramelize the sugar, though it takes skill.

* A good accompaniment to the lavender creme brulee is a lavender gin and tonic. Infuse gin with lavender and freeze at least one day. Make the gin and tonic as you normally would, using the lavender gin. They have a slightly purple hue when poured!

Recipe adapted from Oprah.com.

For an idea on how to use this as part of a meal, see my Summer French Dinner menu.
.

Calabacitas

2010-08-10T10:37:00.000-07:00

Vegetables for breakfast? Perfect. This dish will fill you up and keep you going all day!

Calabacitas

Make it the evening before

It's got everything!

Ingredients:

1 Tbsp olive oil
1 cup minced onion
1 cup minced anaheim and/or poblano chilis
1/2 tsp salt
1 to 2 tsp pure ground chile powder
2 cups diced zucchini (about 2 6 inch zucchini)
2 cups corn kernels (cut from 2 ears corn)
2 tsp minced garlic
1 1/2 cups cooked pinto beans
Grated cheddar cheese
freshly ground black pepper
squeezable wedges of lime

Place a medium-sized skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt and optional chile powder, and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables become quite soft.
Add the zucchini, corn, garlic, and optional beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Remove the pan from the heat.
Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (and possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime tucked into the side of each serving.

Fresh corn is best, though frozen corn will do the trick. I used a little can of chopped mild green chilis in this, and it worked perfectly.

Recipe from Mollie Katzen's Sunlight Cafe.

Savory Summer Squash Pancakes

2010-07-15T10:16:00.000-07:00

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

3 summer squash
1 small onion
1/4 cup polenta
3 Tbsp flour
2 eggs
cumin
cayenne pepper
chili powder
cooking oil

Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.

Sweet Dessert Guacamole a la Mexique

2010-06-26T18:43:00.001-07:00

I did it! And it is GOOD.

I happen to live in a neighborhood of chic and inventive restaurants. Lucky me! One of my favorites is Mexique, a wonderful little Mexican-French restaurant with a great staff and fun, original food (get the duck for dinner or the huaraches de camarones for brunch). I have finally cracked the code though, of their unique dessert guacamole. It is surprisingly simple and I thought it would take several tries. I have four avocados left. Come by, and I bet you can convince me to make another batch!

Surprise all your friends -
A guacamole dessert
Will leave them speechless!

Ingredients:

2 small avocados
3 - 4 Tbsp whipping cream
3 Tbsp powdered sugar
Juice from 1/4 fresh lime
1 tsp cinnamon
strawberries
tortilla chips, bread, or any other vehicle to consume this deliciousness

Peel, pit, and slice avocado into bowl of food processor.
Add whipping cream, powdered sugar, lime and cinnamon and blend until a creamy consistency.
Serve with a side of strawberries and chips.

That is IT. It definitely serves more than one - but I will finish it - have no fear!
.

Mushroom Truffle Flatbread a la Branch 27

2010-06-25T18:26:00.000-07:00

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

Crackers, preferably Potter's White Crackers
Cremini mushrooms (2 cups)
1 clove garlic
1 shallot
herbed goat cheese (or plain, really will do)
Frisee, or other lettuce
Butter - plenty
White truffle salt

Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
.

Israeli Couscous with Saffron, Olives, and Spring Vegetables

2010-06-22T14:52:00.000-07:00

This is a wonderful dish - it is healthy, and filling, and quite easy to make, if you don't mind doing some chopping! Start with good company and a glass of wine (try a kir, while snacking on some of the olives you won't need), and the chopping will be easy! That was how I did it! And, I must admit though, four fifths of the tasters of this recipe loved it. One fifth went to bed hungry. I'm not sure if it was the taste of the saffron, or the texture of the couscous, but take care with who you're serving this recipe to!

Exotic but mild,
This dish will appeal to most.
I went back for thirds!

Ingredients

2 cups dry Israeli couscous
4 tsp canola oil
2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
1 medium leek, white andp ale green parts finely chopped (1/2 cup)
6 cloves garlic, chopped (2 Tbsp)
1/2 cup dry white wine
2 cups frozen or shelled fresh peas
1 cup low-sodium vegetable broth
4 plum tomatoes, chopped (1 cup)
0.5 g. saffron threads
2 cups baby arugula leaves
1/2 cup chopped, pitted oil-cured or kalamata olives
3 Tbsp olive oil
fresh basil leaves, for garnish

Prepare couscous according to package directions. Set aside.
Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes.
Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
Spoon into bowls, then top with olives, olive oil, and basil.

I used chicken broth, instead of vegetable broth, and I didn't chop the olives. Both substitutions turned out JUST FINE!

Recipe from Vegetarian Times, April 2010.

Beet Pancakes with Yogurt-Dill Sauce

2010-06-22T14:34:00.001-07:00

What makes this appetizer spectacular is the jeweled color of the beets and the tastiness of the yogurt-dill sauce. They are easy to make, and are nice and light. I made these as an appetizer prior to an Israeli couscous saffron veggie dish.

It's all about sauce!
This one's especially great.
The cakes are good too.

Ingredients for Sauce:

6 oz plain nonfat Greek yogurt
2 Tbsp chopped fresh dill
2 Tbsp lemon juice
1 small clove garlic, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper

Ingredients for Pancakes:

3 medium beets (1 lb), trimmed and scrubbed
2 medium carrots (6 oz)
2 cloves garlic, minced (2 tsp)
1/2 tsp salt
1 large egg plus 2 large egg whites, beaten

To make Yogurt-Dill Sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days (at least 30 minutes, to combine all flavors).
To make Pancakes: Preheat oven to 250F. Coat baking sheet with cooking spray, and set aside. Shred beets and carrots in food processor fitted with grating blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well.
Lightly spray large nonstick skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch-diameter pancake. Repeat, forming 3 other pancakes in pan.
Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remainin batter, keeping prepared pancakes warm in oven.
Drizzle with Yogurt-Dill Sauce, and serve immediately.

I used 2 eggs, instead of the specified egg and two egg whites. The pancakes didn't hold together as well as I would have hoped. Don't make that substitution!

Serves 6. Recipe from Vegetarian Times, May/June 2010.

Easy Tuna Nicoise Salad

2010-05-13T10:25:00.000-07:00

This is one of my favorite dishes. I order it any time I can find it on a menu. My two favorite places to order this salad are Marigold, in Colorado Springs (where they also use pepperocinis and red onion in their salad) and some hotel in Austin, Texas, where they use ahi tuna instead of tuna salad.

You might notice that there are few (are there any?) recipes for salads on this blog. That is because I typically don't like cold food. This salad, however, is more of a casserole than a salad. I like it because it is filling. I like it because it is warm. I like it because it is pretty.

A quick, fancy meal
That brags of being healthy
(Except the mayo)

Ingredients:

lettuce - as much as you want. Boston or butter leaves, washed, dried, torn
a handful of green beans, lightly steamed and cooled to room temperature
2 medium red potatoes, boiled, but not mushy, quartered
2 hard boiled eggs, shelled and quartered
8 kalamata olives
1 medium vine ripened tomato, cut into eight pieces
1 can tuna, in spring water
mayonnaise - either homemade, or Hellmann's
1/2 cup olive oil
1 garlic clove, mashed and minced
2 Tbsp dijon mustard
1 Tbsp red wine vinegar
1 Tbsp champagne vinegar
1 Tbsp fresh lemon juice
1 Tbsp dried parsley
freshly ground black pepper
fresh parsley (optional)

Mix the garlic, mustard, vinegars, lemon juice and parsley together well and let sit while cooking, chopping and tearing the rest of the ingredients. Add the olive oil and whisk together.
When the green beans and potatoes have cooled, toss them in the dressing along with the tomatoes.
Prepare each plate individually with lettuce, green beans, potatoes, eggs, tomatoes, and olives.
Shred the tuna in a bowl and mix with mayonnaise to taste. Put a dollop of tuna in the middle of each salad and drizzle the remaining dressing over the rest of the salad. Top with freshly ground black pepper and fresh parsley (if using).
Serve immediately. This salad is best at room temperature.

Where are the anchovies?? [They're not included; I don't like them.]
I thought this was made with raw ahi tuna slices!? [It can be. But then it isn't "easy tuna nicoise salad.]

Enjoy! (Serves 2)

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
.

Rosemary Rutabaga Potato Salad

2010-04-07T10:49:00.000-07:00

The trick to this tasty potato salad is making your own mayonnaise. At least, this is what I was told when I tried to buy some of this wonderful potato salad at my local Green Grocer recently and they didn't have any. (!) I was having such a craving though, that I did it. If I couldn't buy it a the deli, I'd make it myself!

Even though it's good
Potato salad looks gross
When in a picture

Ingredients:

For the mayonnaise:

1 egg, fresh; raw
1 tsp dijon mustard
2/3 cup canola oil
1/3 cup olive oil
1 Tbsp lemon juice
1 Tbsp red wine vinegar
cayenne pepper
salt

For the salad:

4 cups chopped potatoes
1 rutabaga, peeled and chopped
1/3 medium red onion, chopped
1 full sprig fresh rosemary, coarsely chopped
freshly ground black pepper

Set the potatoes in a pot of water with a dash or two of salt to boil.
Meanwhile, in a food processor, combine the egg, 1/4 cup of oil, dijon mustard, lemon juice and vinegar. Blend until thoroughly mixed.
While blending, slowly drizzle the remaining oil into the food processor. The mixture will whip and thicken.
Once mixture is thick, add a dash or two of cayenne pepper and some salt. I used a chardonnay oak barrel salt just to be fancy. Mix and remove to a jar with a tight fitting lid.
Cool 30 minutes before using.
Toss the cooked potatoes and raw rutabaga together in a large bowl. Add the onion and rosemary and toss. Sprinkle with black pepper and set aside to cool.
Once cool, add enough mayonnaise to moisten the potato salad and set aside to be eaten later.

I was first warned against using a food processor to make mayonnaise because it could heat up and force the egg and oil to separate. After half an hour of mixing with a hand-held mixer, without having the mixture thicken, I decided a food processor was the way to go. I had no trouble with it heating up.

Mayonnaise recipe from my good friend Liz.
Potato salad recipe from the grumblings of my belly on missing out on the potato salad from City Provisions.
.

Strawberry Mousse Parfait

2010-04-03T21:25:00.001-07:00

Mmmmmmm. I think I have blogged about this before. Not here, and not including the recipe, so it is about time I shared it. I have been making this recipe for years. I cut it out of an issue of Gourmet magazine ages ago and find it so festive that I can't help myself sometimes and have been known to go to all the trouble (this was before I had an electric mixer and would whip the cream by hand) to make one serving of this just for me! Here though, is the recipe as I made it tonight to serve six. (To make one serving, cut all ingredients down to a quarter of what is required below and you'll have leftovers.)

Strawberries and Cream
A traditional delight
More complicated!

Ingredients:

5 cups of quartered strawberries
4 tablespoons sugar
4 teaspoons lemon juice
3 teaspoons unflavored gelatin
6 tablespoons water
1 1/3 cups well-chilled heavy cream
1 cup coarsely crushed butter cookies

Mash 4 cups of quartered strawberries with lemon juice and sugar in a bowl. Dice the remaining strawberries and set aside.
Sprinkle the gelatin over the water in a small saucepan and let sit 1 minute to dissolve. Over low heat, stir the gelatin until completely dissolved. Stir gelatin and water into the mashed strawberries.
Place the bowl of mashed strawberries into a larger bowl filled with ice and water and let sit, stirring occasionally until gelatin mixture thickens and a spoonful holds its shape momentarily before returning to the rest of the bowl (about 10 minutes).
Whip the cream in another bowl until it just holds stiff peaks. Fold 2 cups of the whipped cream into the strawberry mixture. Fold in most of the remaining strawberries.
To build the parfait, in individual cups, or a bowl, as pictured here, layer mousse, cookie crumbs, mousse, cookie crumbs, mousse, remaining whipped cream, and garnish with strawberries.
Chill at least 30 minutes and serve!

Sauteed Duck with Root Vegetables

2010-03-21T13:09:00.000-07:00

My local grocer carries duck. My dog eats duck. I had duck at a fancy restaurant the other day. Why don't I cook duck?! Well. Now I do. I doubt I'm going to use a recipe in the future, but here is one that I thought I'd try for my first duck-attempt. It went quite well and was delicious!

Who doesn't like duck?!
Easy meals that seem fancy
Are always handy.

Ingredients:

3 Tbsp olive oil
1 whole duck, cut into 8 pieces
1/2 cup flour, plus 2 Tablespoons
2 Tbsp paprika
2 Tbsp salt
1 Tbps black pepper
1/2 Tbsp cayenne pepper
1 cup chopped yellow onions
2/3 cup chopped carrots
1/2 cup chopped celery
2/3 cup chopped parsnips
1/2 cup chopped turnips
2 Tbsp minced garlic
1 tbsp chopped fresh thyme
1 Tbp chopped fresh basil
1 Tbsp chopped fresh oregano
3 cups duck stock (or mushroom broth)
1 cup red wine
1 cup mashed sweet potatoes
1/2 cup fried parsnip strips
2 Tbsp chopped green onions

In a cast iron skillet, heat the olive oil. Mix 1/2 cup flour with paprika, salt, pepper, and cayenne pepper. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside.
In the same oil, stir in 2 Tbsp of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the stock and red wine into the pan.
Bring the liquid to a boil and reduce to a simmer. Cover and let simmer for 30 minutes or until the vegetables are fork tender.
Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with parsnip strips and green onions.

Next time, I'm going to grill the duck, or maybe broil it? And put everything atop collard greens too. It was excellent with champagne though!

Recipe adapted from "New Orleans Cooking" by Emeril Lagasse.
.

Food Fork

2010-03-21T13:05:00.001-07:00

Okay - on an old episode of Julia Child's cooking show that I recently watched, she used a fork that looked SO HANDY. I searched all over the internet and actually found it at Amazon.com for less than $10! I have used it as a slotted spoon, to flake fish, and shown here, to mash potatoes. It is my new favorite utensil!

Deep Dish Pizza

2010-03-18T09:02:00.000-07:00

Okay - I thought being able to make your own deep dish pizza was a myth. I had spent time away from Chicago craving it. I spent a fortune to send one to my husband for his birthday one year. But then..... THEN.... I came across a recipe from a trustworthy source and thought I'd try it out. It took four hours beginning to first bite, but I was on vacation and had all the time in the world. And let me tell you - it was worth it. I'd say it was closest in taste to Lou Malnati's pizza, though less greasy (which is a good thing, right?). [You do need a stand mixer with a dough hook to make this pizza though. For those of us who don't have room in our apartments for such a thing, it is probably because we live in Chicago, in which case, we can just order a deep dish pizza.]

Deep Dish Pizza Pie
Even at High Altitude
Is worth the Effort.

Ingredients:

Dough:

3 1/4 cups unbleached all-purpose flour
1/2 cup yellow cornmeal
1 1/2 tsp table salt
2 tsp sugar
2 1/4 tsp instant or rapid-rise yeast
1 1/4 cups water, room temperature
3 Tbsp unsalted butter, melted, plus 4 Tbsp, softened
1 tsp plus 4 Tbsp olive oil

Sauce:

2 Tbsp unsalted butter
1/4 cup grated onion, from 1 medium onion
1/4 tsp dried oregano
table salt
2 medium garlic cloves, minced or presed through garlic press (about 2 tsp)
1 (28 oz) can crushed tomatoes (Muir Glen is great)
1/4 tsp sugar
2 Tbsp coarsely chopped fresh basil leaves
1 Tbsp extra-virgin olive oil
ground black pepper

Toppings:

1 pound mozzarella, shredded (about 4 cups) (shred it yourself, preshredded won't melt)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
3/4 pound ground spicy italian sausage, browned (for one sausage pizza)
1 cup spinach, steamed, squeezed out, and chopped (for one spinach pizza)
1 cup sliced mushrooms, sauteed until they have lost much of their liquid (for a good pizza)

FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
TO LAMINATE THE DOUGH: Using rubber spatula, turn dough out onto dry work surface and roll into 15 by 12 inch rectangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2 inch border along edges. Starting at shot end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18 by 4 inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.
Adjust oven rack to lower position and heat oven to 425 degrees. Coat 2 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan,
working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread desired topping next (sausage, or spinach, or mushrooms, or all). Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Delicious. Recipe from Cooks Illustrated, February 2010.
.

Mushroom Sage Cream Sauce

2010-02-27T17:36:00.000-08:00

Somebody recently said something about mushrooms and sage and I remembered my Thanksgiving Mushroom Stuffing and how much I liked it. And then I remembered that I had squash/sage pierogies in my freezer from One Sister Pierogies. From that, a wonderful meal was born:

Ingredients:

Mushroom medley (mostly cremini, also oyster, porcini and shitake)
Dried sage
Butter
Shallots
Milk
Black Pepper
Olive oil

Heat about a tablespoon or two of butter with a bit of olive oil over medium heat in a thick-bottomed skillet. Add the chopped shallots (about half of a bulb) and saute 2 minutes, until soft.
Add chopped mushrooms (if reconstituting them from dried, reserve the water they were simmered in and add to the butter and shallot mixture at this time).
Add sage (about 2 tsp).
Simmer until liquid is reduced a bit and the mushrooms have lost much of their size.
Cover in milk and simmer until liquid is further reduced (10-15 minutes) and season with black pepper.

I poured this sauce over my squash/sage pierogis, but made enough to pour over a squash I plan to bake later in the week.

Alu Roti

2010-02-18T11:19:00.000-08:00

Not only is this tasty, but it is a LOT of fun to make! It is great for a snack or for a side item at a meal. Next time I make it, I'm going to stuff some veggies in there too for some extra nutrition and texture!

Warm, crispy pockets
Filled with anything you want
On hand in a pinch.

Ingredients:

2 cups whole-wheat flour
6 Tbsp ghee (easy to buy at Whole Foods, or you can make your own)
1/2 cup cold water
1 medium potato, peeled and quartered
1/4 cup minced onions
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp garam masala
1/4 tsp fresh green chilies, minced
1/3 cup fresh cilantro, minced
Juice of 1/4 of a lemon
1/4 cup ghee, melted
Plain, drained yogurt

Combine flour and 4.5 Tbsp ghee with your hands in a large bowl until mixture resembles breadcrumbs. Add water and knead until it forms a firm, smooth dough. If dry, add more water, 1 Tbsp at a time, and knead again. Cover and set aside for 30 minutes.
While the dough rests, cook potatoes in a large pot of salted, boiling water until they're soft, about 20 minutes. Drain, mash, and set aside.
Heat 3 Tbsp ghee in a frying pan over medium heat. Add onions and saute until soft (5 minutes). Add salt, cumin, garam masala, chilies, and potatoes. Stir until mixed well. Remove from heat. Stir in cilantro and lemon juice.
Divide dough into 6 evenly sized balls. On a lightly floured surface, roll out the dough into 4-inch circles.
Place 1/6 of the filling in the center of each circle. Carefully bring the edges of the dough up and pinch them together to enclose the filling.
Gently flatten each roti down into a 4-inch circle. Keep them covered with a damp cloth until you are done.
Cook roti in a dry heavy-bottom or nonstick frying pan over medium-high heat for about 1 minute. Flip over and cook other side.
Brush the roti with a little melted ghee, and cook oiled side for 2 minutes. Then brush some melted ghee on top, flip, and cook for 2 minutes more, until lightly browned on both sides.
Serve with a dollop of plain, drained yogurt.

Recipe from Yoga Journal, March 2009.
.

Sweet Potato Latkes

2010-02-17T17:25:00.001-08:00

This is a wonderful dish that smells delicious and can be changed up in so many ways (sweeter, more savory, crisper, as a scramble to be topped with an entree.....). I made it tonight just for myself (had to brave my food processor again) and it was just perfect after an appetizer of cheese and crackers and with a glass of wine (what doesn't go with wine though?), though I can see it making a nice brunch dish as well!

Sweet potato cakes
Served with whatever topping
You're in the mood for!

Ingredients:

1 3/4 lb. sweet potatoes, peeled and shredded
1/2 cup grated onion
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 Tbsp butter
2 eggs

Combine sweet potato, onion, flour, egg, salt, and pepper in a bowl. Shape into 1/4-inch thick patties.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp oil and half the butter. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides.
Drain on paper-towel-lined plate. Repeat with remaining oil, butter, and patties.

I had trouble keeping my pancakes together at first, but the crispier they were, the better they held. I topped mine with a little bit of plain drained yogurt, mixed with a bit of maple sugar and found it to be EXCELLENT.

For a vegan variation, replace the butter with oil and the egg with 1/4 cup baked, pureed sweet potato.

Recipe adapted from Vegetarian Times, January, 2010.
.

Curry Quinoa Salad

2010-02-16T10:24:00.000-08:00

I had this salad recently at a Superbowl party and loved it. I called the host and found out it was premade and from Whole Foods. Now, Whole Foods is great - and convenient! But, if I have all the ingredients already or can get them from a local source, and I'm not crunched for time, I'd rather make it myself. This is my first attempt at replicating it and am quite pleased with how it has turned out. You want to make this a day ahead of time so that all the flavors can settle together.

Always have on hand
A salad with no lettuce
A quick, healthy snack!

Ingredients:

Quinoa (1/2 cup precooked)
French Green Lentils (1/2 cup precooked)
2 medium carrots
3 Tbsp fresh chopped cilantro
6 Tbsp Red Wine Vinegar
2 Tbsp lemon juice (fresh)
1 Tbsp fresh minced ginger
1/2 tsp Curry powder
1/4 tsp turmeric
1 clove garlic
1/4 tsp salt
Black Pepper

Simmer the lentils, covered for 30 minutes, or until tender, but still retaining shape.
Simmer the quinoa, covered for 12 minutes. Drain both and mix together in a medium-sized mixing bowl.
Chop the garlic and ginger and add to a measuring cup, mashing both together. Add the red wine vinegar, lemon juice, spices and salt. Whisk together and set aside.
Grate the carrots into the quinoa-lentil salad and then chop and add the cilantro. Mix together and add the vinegar dressing.
Drizzle 1 Tbsp olive oil over the top of the salad and add freshly ground black pepper. Mix, cover, and refrigerate until the next day when it makes a wonderful side dish or a hearty snack!

Wash and dry your knife immediately! And to get the garlic smell off your hands, first rinse your hands with cold water, then rub your fingers with salt, wash it off, and wash your hands again with warm water (first beware of any cuts you might have on your skin! I have been watching Julia Child's cooking show, and though I'm not into French cooking, she impresses important techniques upon her viewers such as these, which I'm happy to incorporate into my less-refined cooking!
.

Russian-Style Aubergines

2010-02-11T10:53:00.000-08:00

I got this recipe out of a Romanian cookbook that was given to me, and as usual, I was looking for a new way to cook what I already had in the house. In Romanian, this is called Mincare de Vinete Preparata Ruseste (with various accent-type marks that I don't know how to duplicate on Blogger).

Warm, mushy veggies
Satisfying and tasty
In these winter months

Ingredients:

3 aubergines (eggplant)
salt
2 Tbsp. flour
4 Tbsp Olive oil
1 carrot
3 large potatoes
1 celery stalk
1 lb. tomatoes
2 cloves garlic (chopped)
1 cup tomato sauce
1 tbsp chopped dill
1 tbsp chopped parsley
1/2 tsp sugar
Pepper

Cut the tops off the aubergines and slice them into circles 3/4 inches wide. Sprinkle the slices with salt and leave 1 hour.
Next, squeeze out all the water in the slices and dry them well with paper towels. Flour the slices on both sides.
Fry in oil over high heat, 3 minutes per side until golden. You will have to do this in stages - remove already fried eggplant slices to a plate while you continue frying the rest.
While the eggplant slices are being fried, thinly slice the potatoes, carrot and celery.
Remove the fried eggplant slices to a plate and with the remaining oil (I found that I had to use a little more than this recipe called for), cook the vegetables, over medium heat for 15 minutes, until all the vegetables soften.
While the vegetables are cooking, let the dog out, make some tea, and slice the tomatoes. Arrange, in a baking dish, a layer of sliced tomatoes. Top with a layer of eggplant and a bit of the garlic.
Once the vegetables are ready, top the eggplant-tomato dish with some of the vegetables. Continue layering in this way until you are out of eggplant and vegetables. Top with one last layer of tomatoes.
Mix the tomato sauce with the dill, parsley, sugar, more garlic, more salt, and pepper. Pour over the vegetables.
Bake at 350 for 30 minutes and serve hot.

I only had one eggplant, so I only used one potato. And a third of everything else that could be divided. I found this recipe took some time since the eggplant slices had to be fried in shifts. This would be delicious with a dollop of sour cream (or plain yogurt for the more health-conscious) or maybe some crumbled goat cheese on top.

Recipe from The Art of Romanian Cooking by Galia Sperber.
.

Vegetable Samosa PotPie

2010-02-10T17:34:00.000-08:00

I have been into Indian spices recently, so it was convenient when I found this recipe in Vegetarian Times. Usually when I peruse for recipes, I'm looking for something that will use what I already have in the house. This delicious recipe fit the bill! And as a plus, it is satisfying, tasty, a good winter comfort dish and it is healthy to boot!

Now, who wouldn't want
Nutrition, warmth and flavor
In one piece of pie?

Ingredients:

5 medium potatoes, peeled and quartered
Piecrust (just the top)
1 Tbsp black or yellow mustard seeds
2 tsp curry powder
1 tsp ground ginger
1/2 tsp cumin
1/8 tsp red pepper flakes, optional
1 1/2 tsp vegetable oil
1 medium onion, diced (1 cup)
2 medium carrots, diced (1/2 cup)
3 cloves garlic, minced
1 cup frozen peas
1 cup low-sodium vegetable broth
2 tsp agave nectar or sugar
2 Tbsp milk

Cook the potatoes in boiling water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
While potatoes are cooking, stir together mustard seeds, curry, ginger, cumin, and red pepper flakes in a bowl; set aside.
Heat oil in skillet over medium heat. Ad onion, carrot, and garlic, and saute 5 minutes, or until carrot is tender.
Move onion mixture to the side of the pan, and add mustard seed mixture in the center. Toast for 30 seconds.
Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
Spread filling in a 9 inch pie pan and place the crust (either handmade or frozen, whatever) on top.
Cut an X in the center to vent steam; brush with milk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving. Don't burn the roof of your mouth. You'll be tempted - it smells so good!

Since there is no bottom crust, the serving is not going to be beautiful. I had mine with a dollop of plain yogurt on top. If you need meat, use chicken broth instead of vegetable broth. If you practice vegan eating, use soymilk or hempmilk instead of cowmilk.

For an idea on how to use this as part of a meal, check out this Indian Food menu.

Recipe from Vegetarian Times, January 2010.
.

Dal and Raita

2010-01-14T11:17:00.000-08:00

A version of this meal was made for me the other night and two of my favorite things to eat in the winter are warm lentils and yogurt. So, I tried it out today - with the wrong kinds of lentils and without the exact ingredients. My recipe for these dishes might change as I learn how they're supposed to be made, but this is pretty tasty for now!

Ingredients:

10 oz bag of lentils (I used sprouted green lentils)
2 medium sized onions
1 can of diced tomatoes (14.5 oz)
3.5 tsp cumin
3.5 tsp turmeric
1/2 tsp mustard seeds
1 tsp garam masala
3 Tbsp butter
1 handful fresh cilantro
6 oz or so of plain, greek-style yogurt
1/3 cucumber
1/3 fresh tomato
Water
4 cloves garlic
3 Tbsp minced fresh ginger
1 large chili pepper

Rinse the lentils and throw them in a pot. Cover with water and set to boil over medium-high heat.
Chop the onions finely and add all but 2 Tbsp to the pot. Add water to cover the lentils again and continue cooking.
Add the diced tomato and stir, covering with water again while the lentils continue cooking.
Add the dry spices (reserving 1/4 tsp of mustard seeds) and stir.
Finely chop the garlic, ginger and chili and add to the pot, stirring and covering with water.
Cover the pot mostly and turn down the heat to low. Stir every 15 minutes and add more water if necessary.
Meanwhile, finely chop the cucumber, tomato and a bit of the cilantro and stir into the yogurt. Add the remaining 1/4 tsp of mustard seeds and stir. Cover and refrigerate for later.
Continue cooking the lentil mixture over low heat, partially covered for an hour and a half. You will need to stir it every 15 minutes and add more water as it boils off and is absorbed by the lentils.
When it is finished cooking, stir in the butter and add the remaining cilantro, chopped.
Turn on a fan and open the windows, this hearty dish has a lingering aroma!
Serve with naan and the raita for a healthy and delicious meal.

When I first had this, it was served also with potatoes and a delicious rice, but I haven't figured out how to make this yet, so I can only recommend eating it the way I am going to eat it tonight!
.
For an idea on how to use this as part of a meal, check out this Indian Food menu.
.

A Quasi-Indian-Food Experiment

2010-01-13T09:57:00.000-08:00

One of my favorite aspects of cooking is to come up with recipes on the fly based on what I have in the house, and a general knowledge of a type of cuisine. When I cook for myself on a daily basis, I might throw together an Asian-style stir-fry, or a Thai curry, or an Italian vegetable dish or a Mexican type of breakfast. However, I have never been able to cook Indian food that way - or any way at all, really.

Recently though, a friend had me over for dinner and cooked Indian food and was generous enough to talk about what went into the dishes he prepared. Though I do need to get myself over to a spice shop and pick up a few necessary ingredients, here is my first (nay - second) attempt. (The first attempt just tasted like spinach.) This one, however, was GOOD.

Quite healthy and green
Experimental cooking
Now, try it yourself!

Ingredients:

Cumin (powdered, though seeds are preferred)
Ginger (powdered, though fresh is preferred)
Turmeric
Fenugreek seed
Cilantro (dried, though fresh would be better)
Red Pepper (powdered, not flaked)
Garlic (powdered, because I was out of fresh)
Onion, chopped
One potato
Spinach, chopped
Arugula
Plain Yogurt
Naan (Why not? It was in the house.)
Butter
Olive or canola oil

Melt the butter over low-medium heat. Add a little oil and heat one minute.
Add the spices - all of them and mix, inhaling, because it will smell good.
Add the onion and cook two minutes while microwaving the potato for the same amount of time.
Cube the potato and add to the mix. Stir. Maybe add a little more olive oil and another dose of all the spices.
Add the spinach and stir.
Add the arugula and stir. Cook for three minutes longer.
Remove entire contents of pan to a plate and enjoy with a side of yogurt and a piece of naan. Or a tortilla.

I need mustard seeds. And cumin seeds. And another example dinner to learn from!

I'll follow up with a recipe you can actually follow once I've tried this a few more times.
.
For ideas on how to use this as part of a meal, check out this Indian Food Menu.
.

Mashed Potatoes Primavera

2010-01-09T17:42:00.000-08:00

I'm eating this dish right now, as I blog. So, please excuse the occasional "yum" that slips out! Yum.

Occasionally, when I'm teaching, a small part of my brain is going over the foods and spices I have in the house and rearranging them into the delicious meal I will cook when I get home. That was the case today, and rather than make a typical, though tasty stir fry, I came up with this delicious, colorful, and hearty meal. I credit the inspiration to the fact that the wine I have at home just wouldn't be right with a stir fry.

Happy, delighted
Productive and healthy too!
Anti-McDonalds.

Ingredients:

1/2 medium onion, chopped
3 cloves garlic, chopped
1 piece shallot, chopped
Basket of grape tomatoes (or the equivalent of any other tomato)
1 1/2 cups chopped cauliflower
3 large carrots, chopped
1 cup chopped broccoli
1 handful chopped spinach
2 baking potatoes
1 Tbsp Rosemary
1 tsp thyme
Dash cayenne pepper
1 Tbsp olive oil
water
1/2 cup cabernet
Parmesan, or other similar cheese
Butter - just enough, according to the day you have had

Over medium heat, heat wok or large skillet for one minute. Add olive oil and heat one minute more. Add onion and heat two minutes more, while chopping garlic.
Add garlic, and heat while chopping shallot. Boil small-medium pot of water enough to cover two potatoes. Peel and chop the potatoes for quicker cooking.
Add shallot and tomatoes. Heat while chopping cauliflower. Add potato pieces to boiling water.
To the wok, add cauliflower, and cover, cooking 5 minutes, or until cauliflower is soft (those of you who know me, know I like my cauliflower a little overcooked). Chop the carrots.
Add carrots, water, wine, rosemary, thyme and red pepper. Cover and cook 5 minutes, or until tender. Chop the broccoli.
Add broccoli and cover, cooking 5 minutes, or until tender. Chop the spinach.
Add spinach, and cover, cooking until you're ready to eat. At the same time, drain the potato and return to the pot, adding butter to taste, any additional rosemary and mashing.
In a low-bowl, dish up the mashed potatoes, and top with vegetable mixture. Grate cheese on top, and enjoy immediately. Luckily, you have the rest of the bottle of wine to enjoy with it!

* All vegetables may be replaced with whatever you have in your fridge.

Holiday Chocolate Cake

2009-12-30T23:06:00.000-08:00

Not a huge fan of chocolate cake myself, I thought - what a great way to cut back on calories this Christmas! Hah! Well, THAT plan didn't work! This cake was tasty enough to make me glad I had doubled the recipe and had leftovers!

Save room for dessert!
And save a slice for breakfast
Fruit makes it healthy. ;)

Ingredients

4 oz fine-quality unsweetened chocolate
3/4 stick (6 Tbsp) unsalted butter
3/4 cup brewed strong black coffee
2 Tbsp Grand Marnier
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Preheat the oven to 300F.
Butter and flour a 9-inch by 5-inch loaf pan. *
Combine the chocolate, butter, and coffee in the top of a double boiler or in a very heavy pot, and stir constantly over low heat until melted.
Let the mixture cool for 15 minutes. Then add the Grand Marnier, sugar, egg, and vanilla. Stir well.
Stir the flour, baking soda, and salt together, and add this to the chocolate mixture. Pour the batter into the prepared loaf pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

* I used a cake pan in lieu of a loaf pan. It was just what I had on hand.

You should note, I made this recipe at an altitude of over 6,000 feet above sea level, so I altered the amounts of liquids, sugar, leavening and even then time and temperature cooked.

I garnished the cake with fresh raspberries and coconut ice cream.

Recipe from Ruth Reichl's book Garlic and Sapphires.

Absolutely Perfect Scalloped Potatoes

2009-12-30T22:55:00.000-08:00

As an accompaniment to the lamb at Christmas dinner, I made scalloped potatoes. Why haven't I made these before?! What a delicious and easy way to feed a lot of people! As Ruth Reichl says in the recipe, "Nobody doesn't like these."

Scalloped potatoes
A family dinner staple
I went back for more!

Ingredients

1 clove garlic, cut in half
1 Tbsp unsalted butter
2 cups milk
3 cups heavy cream
Salt and Pepper
4 pounds baking potatoes, peeled

Preheat the oven to 325F
Rub a roasting pan with the garlic, and then coat thickly with the butter.
Combine the milk and cream in a saucepan, and heat until just bout to boil Season with salt and pepper, and remove from the heat.
Cut the potatoes into 1/4 inch thick rounds and arrange them in layers in the pan. Pour the cream mixture over the potatoes (it should come just to the top but not cover them). Bake uncovered, pressing the potatoes into the milk every 30 minutes or so, for an hour and a half.
Remove the pan from the oven when the potatoes are golden and allow to sit for 10 to 20 minutes before serving.

Recipe from Ruth Reichl's book Garlic and Sapphires.

Roast Leg of Lamb with Garlic and Rosemary

2009-12-30T22:39:00.000-08:00

As the main course to our Christmas dinner this year, this leg of lamb was perfect. It is easy to make, though it was a bit time consuming and expensive.

Roasted Leg of Lamb
Tastier than it looks here
Celebration food!

Ingredients

1 small leg of lamb, about 6 - 7 lbs, trimmed of all visible fat *
4 cloves garlic, peeled and cut into 6 slivers each
1 bunch rosemary
2 Tbsp olive oil
Salt and Pepper

Remove the lamb from the refrigerator 1 hour before starting.
Preheat oven to 350F.
Make 8 small slits in the lamb on each side, and place a sliver of garlic and a leaf of rosemary in each slit. Massage the olive oil into the meat, and season with salt and pepper.
If you have a rack, place the lamb on the rack on top of the remaining rosemary and garlic. If you don't, simply put the meat on top of the rosemary and garlic in a roasting pan.
Cook uncovered for about 1 1/2 hours, or until an instant-read thermometer inserted away from the bone registers 125F. Remove the lamb from the oven and let it rest for 20 minutes before carving.

Serves 6 - 8.

* Make sure you leave ample time to trim the fat from the lamb as it is a hefty job and takes longer than you think it might.

Recipe from Ruth Reichl's book Garlic and Sapphires.

Rosemary Roasted Squash

2009-12-11T11:18:00.000-08:00

What else can we do with all the squash and sweet potatoes we have at this time of year?! Well, here is another dish that I tried at Whole Foods, that I cooked on my own and it turned out delightful.

One more squash to use
Something a little lighter?
A winter salad.

Ingredients:

One squash. The medium to large kind. I think any type will do!
One medium onion, chopped
1 Tbsp of chopped, fresh Rosemary
3 Tbsp butter or ghee
salt and pepper to taste

Preheat oven to 400F.
Melt ghee in a 9x13 pan on top of the stove.
Cut the squash in half and bake it for 20 minutes, or microwave it for five to soften the skin enough to remove it. Remove the seeds and cube the squash.
In a bowl, mix together the chopped onion, rosemary and salt and pepper. Add the squash and toss.
Add this mixture to the pan with the melted ghee and bake, uncovered for 40 minutes. Serve warm or room temperature.

Pumpkin Muffins

2009-12-10T09:20:00.000-08:00

For those of you that liked the smell of the pumpkin doggie biscuits. Here are some pumpkin treats for you.

Bite sized pumpkin pie
Perfect with tea for breakfast
Keep warm this winter!

Ingredients:

2 cups unbleached all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
3 Tbsp granulated sugar
1 Tbsp chopped orange zest
1/3 cup (packed) dark brown sugar
1 cup mashed pumpkin
1 large egg
1/2 cup milk
1 Tbsp vanilla extract
4 Tbsp unsalted butter, melted

Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth.
Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffins cups. Bake in the middle of the oven for 20 minutes, or until lightly browned on to and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe from Mollie Katzen's Sunlight Cafe.
.

Apple Sage Corn Muffins

2009-11-30T20:13:00.000-08:00

I had something like this at a Whole Foods recently and had to try to figure it out. This recipe was close and I'll keep working on it this fall. As a side note, my dog loved them. She ate the entire batch in the car ride on the way to Thanksgiving.

Best to cook at home
Thirty for the price of one
Plus time and patience!

Ingredients:

1/2 cup flour
2/3 cup cornmeal
1/4 tsp salt
3/4 tsp baking powder
3 Tbsp sugar
1/2 cup milk
1 egg
3 Tbsp melted butter
1 small apple, finely chopped
3 Tbsp fresh chopped sage
3 oz. sharp cheddar cheese

Preheat the oven to 400F and prepare baking cups with nonstick spray or paper baking cups.
Mix all of the dry ingredients (flour through sugar) together in a medium sized bowl.
In a measuring cup, beat the milk and egg together. Add to the dry ingredients along with the melted butter.
Add the apple, sage and cheese, stirring just enough to mix.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Recipe from my taste buds!

Mushroom Hazelnut Stuffing

2009-11-30T19:41:00.000-08:00

This stuffing is unusual, since it has no bread in it. However, the flavors of the sage, mushrooms and hazelnuts add so much kick to some of the less flavorful dishes at Thanksgiving dinner. I would also recommend it atop chicken.

Hazelnut stuffing
Aromatic and healthy!
Veggies, herbs and nuts!

Ingredients:

3 Tbsp coconut oil
2 medium carrots, chopped
2 celery stalks, chopped
2 cloves of garlic
1 small onion, chopped
1 lb mushrooms (button, cremini), sliced
3 Tbsp fresh chopped sage
3 Tbsp fresh chopped parsley
1 cup roasted, chopped hazelnuts
2 eggs, beaten

Heat one Tbsp coconut oil over medium-high heat. Add carrots, celery and onion and saute until the carrots are tender, about 5 minutes.
Add the garlic and saute until flavorful; about 2 minutes.
Remove the vegetables to a bowl and set aside.
In the same pan, heat another 1 Tbsp of coconut oil. Finely chop half of the mushrooms and add to the pan. Saute about 5 minutes, until most of the liquid is removed. Add to the vegetable bowl and set aside.
With the remaining coconut oil, saute the remaining mushrooms about 5 minutes, until the liquid is removed.
Add to the vegetable bowl. Add the herbs, eggs, and salt and pepper to taste.
Pour into a baking pan and bake at 375F for 20 minutes. Serve warm.

Recipe from Mariel Hemingway's book, Mariel's Kitchen.

Carrot Currant Muffins

2009-11-24T13:20:00.000-08:00

Aside from grating the carrots without a food processor, these muffins were easy to make and absolutely delicious. I'll try to save some to share!

Colorful and warm,
Healthier than carrot cake
These are great ALL day!

Ingredients:

Nonstick spray (or paper muffin cups)
2 cups unbleached all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp allspice
1/3 cup (packed) light brown sugar
2 Tbsp granulated sugar (or Xylosweet)
1 cup (packed) freshly grated carrot
1 Tbsp grated lemon zest
3 Tbsp fresh lemon juice
1/2 cup currants
1/2 cup milk
1 large egg
2 tsp vanilla extract
4 Tbsp (1/2 stick) unsalted butter, melted

Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
Combine the flour, salt, baking powder, and spices in a medium-sized bowl. Crumble in the brown sugar, rubbing it in a bit with your fingers until the mixture is thoroughly blended. Stir in the granulated sugar if you like your muffins on the sweet side.
Place the grated carrot in a second bowl. Add the lemon zest, lemon juice, and currants, and mix with a fork. Use the fork to beat in the milk, egg, and vanilla. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups.
Bake in the middle of the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe from Sunlight Cafe, Mollie Katzen.

Pumpkin Pie Dog Biscuits

2009-11-24T11:31:00.001-08:00

These little dog biscuits are perfect for Thanksgiving and smell great. And making these cookies yourself is a lot more affordable than buying the organic ones from a bakery or pet supply store!

Ingredients:

1 1/2 cups unbleached flour
1 cup rolled oats
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
2 Tbsp canola oil
1/2 cup pumpkin puree
1/4 cup natural unsalted peanut butter
1/4 cup filtered water

Preheat the oven to 325F.
Measure the flour, rolled oats, baking powder, cinnamon, and ginger into a mixing bowl. Whisk until combined.
Make a well in the flour and add the canola oil. Mix at medium speed with a spatula or paddle attachment. Add the pumpkin and peanut butter, and stir until combined.
Add the water all at once and mix until dough forms and all the ingredients are combined.
Turn the dough out onto a slightly floured surface and gently knead until dough is smooth and soft. Roll the dough 1/4 inch thick, and cut the biscuits into desired shapes with cookie cutters.
Place the biscuits on a parchment-lined cookie sheet and bake 12-15 minutes until they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20-30 minutes. Remove them from the oven, cool them on a cooling rack, and store them in a cookie tin.

Recipe from The Everything Cooking for Dogs Book, Lisa Fortunato.

Warm Autumn White Bean Salad

2009-11-20T18:36:00.000-08:00

For those of you who, like me, prefer their salads without lettuce, here is a nice one for the fall.

A yummy side dish
A salad without lettuce
Ready in a pinch.

Ingredients:

1 can white beans, rinsed and drained
1 Tbsp lemon juice
1 tsp coconut oil
1/4 cup minced red onion
1 small red, orange or yellow bell pepper, finely chopped
2 small tomatoes, finely chopped
1 small clove garlic, minced
1/4 cup finely chopped basil leaves
freshly ground black pepper

Toss all of the ingredients together in a medium bowl. Serve at room temperature, or chill to save for later!

The recipe calls for salt as well, but I found it unnecessary. And as you can see by my picture, the basil and tomatoes are not finely chopped. Delicious eaten on its own, this salad is also quite delicious with corn tortilla chips.

Recipe taken from Mariel Hemingway's book Mariel's Kitchen.

Cauliflower, Leek and Chevre Jack Cheese Soup

2009-11-20T18:27:00.001-08:00

Soup! It is that time of year again! It is also that time of year to find new ways to eat cauliflower. This one was very easy, used a ton of the seasonal vegetables I had gotten in my CSA box and has been good as a leftover dish all week!

Who doesn't like soup?!
It is likely my favorite -
Comforting and warm.

Ingredients

1 Tbsp olive oil
1 large leek, white and light green part only, thinly sliced
2 medium organic carrots, chopped
2 medium celery stalks, chopped
2 garlic cloves, minced
1 tsp finely chopped thyme
1 pound cauliflower florets, chopped
4 cups quality organic vegetable or chicken broth
4 oz chevre jack-style cheese, shredded
sea salt
freshly ground black pepper

Heat oil in a large, heavy pot over medium heat. Add leeks, carrots, and celery and saute until soft, about 4 minutes. Add garlic and thyme and cook for 2 minutes.
Add cauliflower and broth, bring to a boil, and then reduce heat and simmer until cauliflower is very tender, about 15 minutes.
Puree mixture in the work bowl of a food processor or blender. Return to pot over very low heat. Add cheese and continue cooking just until cheese melts. Season with salt and pepper. Serve immediately.

I didn't puree the entire pot of soup, leaving it a little chunky, which was nice. This was really good with sweet potato fries and salad . When microwaving leftovers, add a few bits of grated cheese to the top once it is hot.

Recipe taken from Mariel Hemingway's book Mariel's Kitchen.

Thai Pork Lettuce Wraps

2009-11-20T18:04:00.001-08:00

This was a really delicious meal that I might make again - though I rarely eat pork, and the preparation actually took quite a while. Eating them was a little messy too!

Thai Pork Lettuce Wraps
When take-out's not an option
Exotic at home!

Ingredients:

1 lb organic fresh ground pork
2 1/2 Tbsp fish sauce
1 Tbsp white rice
1/4 cup low-sodium chicken broth
2 medium shallots, peeled and sliced into thin rings
3 Tbsp juice from 2 limes
2 tsp sugar
1/4 tsp red pepper flakes
3 Tbsp roughly chopped fresh mint leaves
3 Tbsp roughly chopped fresh cilantro leaves
1 head Bibb lettuce, washed and dried, leaves separated and left whole

In a medium bowl, mix the ground pork with the fish sauce. Cover and refrigerate 15 minutes.
Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind in a mortar and pestle until it resembles a fine meal.
Bring broth to a simmer in a 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes. Sprinkle 1 tsp rice powder over pork; continue to cook, stirring constantly until the remaining pork is no longer pink, 2 minutes longer. Transfer pork to a large bowl and let it cool for 10 minutes.
Add the remaining 1 1/2 tsp fish sauce, remaining 2 tsp rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to the pork; toss to combine. Serve with lettuce leaves.

The original recipe calls for pork tenderloin and requires you to grind it yourself. (Do this by cutting it into chunks, freezing until firm (about 15 minutes) and then pulsing it in a food processor.) I thought the recipe would have been better with slightly less fish sauce and slightly less sugar. The former was quite salty and the latter too sweet. I liked the taste of the mind and cilantro to come through fresher. It is very important to use fresh limes since bottled lime juice has an unnaturally tangy flavor.

Recipe found in Cook's Illustrated, October 2009.

Pinneapple Coconut Ginger Muffins

2009-11-02T13:31:00.001-08:00

For using up that crystallized ginger you bought months ago for another recipe in here (the pine nut polenta cookies?), here is a great recipe for mini muffins that freeze really well.

Pinneapple muffins
Breakfast or dessert
Children love them too!

Ingredients:

Nonstick spray
2 1/2 cups unbleached all-purpose flour
3/4 tsp salt
1 1/2 tsp baking powder
2 Tbsp sugar
1 tsp powdered ginger
1 1/2 cups shredded sweetened coconut
1/4 cup finely minced crystallized ginger
2/3 cups coconut milk (regular or low-fat)
1 cup plus 2 Tbsp canned crushed pineapple packed in juice, undrained
1 large egg
1 Tbsp vanilla extract
3 Tbsp unsalted butter, melted

Preheat oven to 400. Lightly spray mini muffin tray with nonstick spray.
Combine the flower, salt, baking powder, sugar, powdered ginger, and coconut in a medium-sized bowl.
Add the minced crystallized ginger and stir it around until coated. Then comb through the mixture with your fingers, picking up the larger pieces of ginger and snipping them into smaller pieces with scissors. The ginger should be in bits the size of currants.
Measure the 2/3 cup coconut milk into a 4-cup liquid measure, then add the pineapple with its juice and the egg and vanilla. Beat gently with a fork or a small whisk until smooth.
Slowly pour this mixture, along with the butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups and bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

I had a fresh pineapple that I wanted to use, so I chopped that up into very small pieces and it worked out splendidly. The shredded coconut I used was unsweetened, but it didn't seem to matter as these muffins were so flavorful without the added sugar!

Recipe taken from Molly Katzen's book Sunlight Cafe.

Ginger-Pear Mini-Muffins

2009-10-16T11:05:00.001-07:00

As the weather turns cold - I find it is time for mini-muffins again!

Though these muffins aren't much to look at (they're kind of bland-looking, aren't they?), they are really tasty, and definitely are muffins I'll make again.

Mini Muffins are...
Reasons to use the oven,
Drink tea, and relax.

Ingredients:

1 cup finely chopped ripe pear
1 Tbsp fresh lemon juice
2 cups unbleached all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1/3 to 1/2 cup sugar
1 Tbsp grated lemon zest
1/3 cup very finely minced crystallized ginger
1 cup buttermilk
1 large egg
1 to 3 tsp grated fresh ginger
1 tsp vanilla extract
4 Tbsp unsalted butter, melted

Preheat the oven to 375. Lightly spray mini muffin tray with nonstick spray.
Place the chopped pear in a shallow dish, drizzle with the lemon juice, and set aside.
Combine the flour, salt, baking powder, sugar, and lemon zest in a medium-sized bowl. Stir in the minced crystallized ginger, then comb through the mixture with your fingers to seek out any larger pieces. Cut them into even smaller pieces with scissors. (This is far easier to do when they are coated with flour. Ideally, each bit of ginger should end up about the size of a rolled oat flake).
Measure the 1 cup buttermilk into a 2-cup liquid measure. Add the egg, fresh ginger, and vanilla, and beat gently with a fork or a small whisk until smooth.
Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups.
Bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe taken from Mollie Katzen's Book Sunlight Cafe.

Summer Squash "Linguini" with Chicken, Goat Cheese, and Basil

2009-09-02T12:41:00.000-07:00

I've been making delicious and light lunches every day this week and I find that my day is so much more satisfying that way. Today I made a delicious and healthy dish that I can see myself making many times in the future - and it is one that is so simple as to be easily modified to fit whatever you have in the house.

Fresh, tasty and green
Everything's better with cheese
Even in summer

Ingredients:

2 Tbsp coconut or olive oil
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
Freshly ground black pepper
1 Tbsp unsalted butter
1 Tbsp minced shallot
1 garlic clove, minced
1/4 cup chicken broth, vegetable broth, or water
3 small green zucchini, julienned
3 small yellow zucchini, julienned
1/4 cup jullienned fresh basil
5 oz. goat cheese, crumbled

Heat oil in a large saute pan over medium heat. Season chicken pieces with salt and pepper and saute until the outside is golden and the chicken is cooked through and no longer pink. Remove from pan with a slotted spoon into a bowl, cover to keep warm and set aside. Drain all but 1 Tbsp of oil from pan.
Add butter to pan. Add shallot and saute until it becomes soft, about 3-4 minutes. Add garlic and saute until fragrant.
Add chicken broth; then add zucchini and saute for about 3-4 minutes or just until soft. Remove from heat.
Add chicken and basil, season with salt and pepper, and stir to combine. Divide among four individual dinner plates and top with the crumbled goat cheese.
Serve immediately.

I didn't have any salt on hand, but I used chicken broth, which I assume is salty enough. I also cooked the zucchini a little bit longer than the recipe called for since my slices weren't as thin as I would have liked.

Recipe from Mariel's Kitchen.

What to do with those avocados that are getting too soft.

2009-09-02T10:06:00.000-07:00

For lunch the other day, I pulled out the produce drawer to find unused produce from previously planned meals. Lunch was a thrown-together last-minute salad that I only post here because of the colors. And because of the dressing.

Leftovers for lunch
Only minutes to prepare
Green is healthy, right?

Ingredients

Asparagus that didn't get eaten the night before
Mushrooms that you didn't need for your pizza and put back in the fridge
Lettuce that one can never seem to finish all of before it wilts
1 Avocado
1/2 a lime
Water
Pepper
Goat Cheese

Lightly steam the asparagus
Blend the avocado, lime, and a couple of tablespoons of water in a blender.
Chill the asparagus briefly (a few minutes in the freezer will do it)
Put lettuce, mushrooms and asparagus in a bowl
Top with the avocado dressing, pepper and goat cheese.

This would be more typical of a spring or early summer meal, but since we have scarcely had a summer, I think it is right in season.

Goat Cheese Croquettes

2009-08-27T14:06:00.000-07:00

Three cheers for more ways to eat goat cheese! This one is fried with shallots and honey. It is most delicious spread on bread as an appetizer!

Who doesn't like cheese?

Why not try a new method -

And enjoy it MORE!

Ingredients

1 4oz log of goat cheese, frozen
1 shallot
1 egg
1/2 cup panko (Japanese bread crumbs)
Honey
Olive oil

Heat a tablespoon of olive oil over medium heat. Add sliced shallot (separating each ring) and cook until shallot is glistening, and starting to brown.
Remove from heat, drain on paper towel and set aside.
Cut goat cheese log into four pieces (1 oz each).
In a small bowl, whisk the egg and cover a piece of the goat cheese in egg.
Dredge the same piece in panko crumbs, being sure to cover it completely.
In a pan with heated oil, immediately start frying the panko covered goat cheese, 2-3 minutes on each side.
On a serving plate, drizzle honey, sprinkle fried shallots, and top with fried goat cheese. Drizzle a bit of honey on top and serve immediately!

The next time I make these, I think I'll keep the goat cheese soft and try it without the egg. (I like fewer steps). I also think I'll sprinkle them with freshly ground pepper before drizzling them with honey. I also might make a honey-balsalmic sauce for the plate. I'll let you know how it turns out!

Recipe from East Village Kitchen.

Datiles con Tocino

2009-08-27T10:11:00.000-07:00

These little tidbits are delicious. They are not quick to make, but I don't know anyone who doesn't like them!

Tasty tiny treats

Datiles con tocino

Worth all the effort!

Ingredients:

12 plump dates
6 strips of bacon
12 Marcona almonds
Valdeon cheese (a spanish blue cheese)

Slice the dates in half an remove the pit.
Replace the pit in each date with an almond and a little bit of the cheese.
Close up each date and roll each one in half a slice of stretched bacon.
In a bit of olive oil or butter, fry the bacon wrapped dates, turning consistently (approx 2 minutes on each side).
Remove the dates from the pan to a plate covered in paper towels to soak off some of the grease.
Insert a toothpick into each date and serve after cooling a few minutes.

The dates are supposed to be deep fried for a more consistent cook. Do as you please!

Recipe from Seamus Mullen, chef at Boqueria, NYC.

Paella

2009-08-27T08:06:00.000-07:00

Paella is such a versatile dish and can be made to anybody's tastes. This dish served four with leftovers and followed a table of tapas.

A family-style meal

Sparks lively conversation

Colorful; Hearty.

2 Tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 lemon, cut in wedges
6 oz medium button or cremini mushrooms, quartered
2 cups organic vegetable broth
1/8 tsp saffron threads
1 tsp paprika
1/4 tsp cayenne pepper
1 bay leaf
1 1/2 cups brown rice
4 fresh plum tomatoes, seeds removed and diced
1 small zucchini, cut into 1/2 inch cubes
1 can, or 6 thawed (from frozen) artichoke hearts, quartered
8 sea scallops
8 black mussels
8 shrimp

Steam the rice according to directions. Set aside.
Add oil to a large saute pan over medium heat. Add onion, garlic and mushrooms and saute until onion is soft and mushrooms have given up most of their liquid, stirring often, 5 - 7 minutes. Remove from heat and set aside.
In a large saucepan or Dutch oven, bring the broth to a simmer over medium-high heat. Stir in saffron, paprika, cayenne, and bay leaf. Stir in onion mixture, rice, tomatoes, zucchini, and artichoke hearts. Return to a simmer, cover, reduce heat, and cook until rice has absorbed liquid, about 10 minutes.
Meanwhile, steam the mussels and the shrimp while pan-searing the scallops.
Add the scallops and shrimp to the rice mixture, cover and let sit 5 minutes.
Remove from heat and discard bay leaf. Gently fluff with a fork to combine.
Serve topped with mussels and lemon wedges.

This dish can be altered by adding sausage or chicken, edamame, or serving it as a vegetarian dish of just vegetables! Adding a red bell pepper to the onion mixture would also be delicious.

Recipe adapted from Mariel's Kitchen.

Slumming It with Cupcakes from a Box

2009-06-21T12:23:00.001-07:00

As if making cupcakes from a box isn't unappetizing enough on its own, my sister and I had fun with some unique cupcake decorating for my birthday this year.

Cupcakes from a box -

Not a bit of nutrition!

Good for the spirit.

Biting into a lemon cupcake that says "pink eye" without being grossed out reminds me a bit of the Stroop Task used by psychologists to test directed attention. As weird as it seemed, we had no problem enjoying them.

Thank you Pillsbury and Betty Crocker!

Angel Hair Pasta with Morels and Asparagus

2009-05-23T10:25:00.000-07:00

This was a delicious seasonal meal that was very satisfying and everyone enjoyed - it was a lot of fun to cook too! I did NOT find the morels myself.

What to eat in spring?
Morels and asparagus
Followed by some pie.

1 lb fresh angel hair pasta
2 Tbsp extra virgin olive oil
½ cup chopped shallots
2 cups diagonally sliced fresh asparagus ( 2-inch pieces)
1 ½ quarts fresh morel mushrooms, halved and cleaned
6 Tbsp cold butter, cut into pieces
2 Tbsp finely chopped fresh chives
½ tsp black pepper
kosher salt to taste

Cook pasta according to package directions. Drain and place in a large serving bowl and keep warm.
In a large skillet on medium high heat, add olive oil and shallots; sauté for 30 seconds. Add asparagus and sauté for 1 minute. Stir in morels and cook 1-2 minutes or until softened.
Drain asparagus-mushroom mixture, reserving juices.
Add the mixture to the pasta and return the juices to the skillet. Cook to reduce by ¾. Add butter, stirring constantly, until melted.
Remove from heat; stir into pasta mixture with the chives, pepper and salt.
Garnish with chives and serve.

I used a tad less butter and added just a wee bit of white wine. I also sprinkled parmesan cheese on top with the chive garnish. Don’t look at how much I used. You’d prefer less. I’m addicted.

Recipe found at culinarycafe.com.

Caribbean Coconut Rice

2009-05-10T18:06:00.000-07:00

This side dish was subtle and flavorful and I can see myself making this often to accompany many a meal!

Any time of year

When in a tropical mood

Stay in - cook - pretend.

• 2 tsp unsalted butter
• 2 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 3- inch cinnamon stick
• 1 cup jasmine rice, rinsed and drained
• ¾ cup light coconut milk
• 1 tsp sugar
• ½ tsp kosher salt
• ¼ tsp grated lime zest
• 1/8 tsp white pepper
• ¼ cup shredded, unsweetened coconut, optional

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick and sauté 1 minute, or until fragrant.
Stir in rice, and sauté 2 minutes, or until rice grains are opaque.
Add coconut milk, sugar, salt, lime zest, white pepper, and 2/3 cup water, and bring to a simmer.
Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

Of course, when is rice sufficient for an entire meal? While cooking up the rice, I whipped up a mango lassi with mint to sip. Using the remaining coconut milk from the can, as well as some garlic and ginger, I baked a tilapia fillet and some snow peas to go with the rice. The entire meal was fabulous with a grape and saffron beer and was followed by some caramelized bananas.

Recipe from Vegetarian Magazine, April 2009.

Wild Rice and Quinoa Muffins with Cranberries

2009-04-07T18:42:00.000-07:00

It is probably quite obvious that I am a fan of mini-muffins. Here is my most recent batch – a muffin that is packed with protein and flavor and great for a little pick-me-up.

Sweet and healthy treats
Festive and aromatic
Perfect on-the-go

• Nonstick spray
• 2 cups unbleached all-purpose flour
• ¾ tsp salt
• 1 ½ tsp baking powder
• 1/3 cup (packed) light brown sugar
• 2 – 3 Tbsp granulated sugar (optional)
• 1 ¼ cups cooked wild rice (cooked a day or so in advance)
• 1 ¼ cups cooked quinoa (cooked a day or so in advance)
• 2/3 cup dried cranberries
• 1 cup milk
• 1 large egg
• 1 ½ tsp vanilla extract
• 4 Tbsp unsalted butter, melted

1. Preheat the oven to 400. Lightly spray 10 standard (I used mini, of course) muffin cups with nonstick spray.
2. Place the flour, salt, baking powder, and brown sugar in a medium to large bowl. Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined. Stir in the granulated sugar, if you like your muffins on the sweet side.
3. Add the cooked grains, using a fork or your fingers to separate and distribute them throughout. Stir in the dried cranberries.
4. Measure the 1 cup of milk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
5. Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix; a few lumps are okay.
6. Spoon the batter into the prepared muffin cups.
7. Bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove from oven, place on wire rack to cool, and wait 30 minutes before serving.

I used a little bit of almond flour to replace some of the unbleached all-purpose flour and then replaced ½ tsp of the vanilla extract with almond extract. It gave the muffins a very hearty and delicious smell and made them feel like a holiday treat. Enjoy!

Recipe (again) from Molly Katzen's Sunlight Kitchen.

Ye'abesha gomen

2009-03-23T19:36:00.000-07:00

I am a big fan of Ethiopian food, and love ways of using entire bunches of greens in one fell swoop.

Aside from red lentils, collard greens are my favorites at an Ethiopian restaurant (I would love to be able to imitate any of the dishes at Ethiopian Diamond or Ras Dashen) and I found this easy recipe for them and made them tonight. Though it is never very pretty, it certainly is tasty and quite as good as any of the above mentioned restaurants!

One more produce box

Too many oranges to eat

Glad for collard greens!

1 lb collard greens
2 cups water
3 Tbsp olive oil
1 cup chopped red onion
1/2 tsp fresh minced garlic
1/4 tsp fresh minced ginger
Salt, to taste
3 medium Anaheim chilies, cut into thin strips

Wash the greens thoroughly. Place in a heavy saucepan with 1 cup of the water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until greens are tender.
Drain the greens, reserving the liquid, and chop into small pieces.
In a heavy skillet, heat the oil and cook the onions until they are browned.
Add the greens, the reserved and remaining water, the garlic and ginger and cook uncovered until almost dry.
Add the chilies and cook another 5 minutes. Serve hot or at room temperature.

Recipe taken from The Africa Cookbook by Jessica Harris. Found online.

Overnight Roasted Fruit

2009-03-06T08:58:00.000-08:00

This recipe was fun. I felt like I was conducting a science experiment, but what I was really trying to do was find another way to eat some of the fruit that is accumulating on my kitchen counter!

Wrinkled, juicy fruit

Fabulous in the morning

Right when you wake up.

If you have an abundance of: apples, pears, underripe bananas, papayas, pineapples, peaches, plums, apricots, cherries or grapes, you can throw them all together and roast them. They're great with oatmeal, cereal, cheese and crackers, and just as a quick snack!

In the evening, preheat the oven to 375. Line a ceramic baking dish with foil and spray it generously with nonstick spray.
Cut the fruit into large chunks. Peel bananas, papayas, and pineapple. Leave other fruit unpeeled. Arrange the pieces peel side down or on their sides in the prepared dish, and place the dish in the oven.
After 30 minutes, open the oven, pull out the dish, and use a small metal spatula to loosen any pieces that might have stuck. After the pieces are loosened, just leave them in place. Return the baking dish to the oven, turn the oven off, and leave the baking dish in there overnight.
In the morning, you will have a wonderful result: beautiful, small pieces of fruit that are tender, chewy, and sweet - about halfway dried, but still moist.

I wasn't extremely fond of the bananas. The pears and apples were fabulous though! What I loved though was waking up in the morning and running to the oven to see how they turned out. A gourmet breakfast without having to take the time in the morning to prepare it!

Recipe taken from Molly Katzen's Sunlight Cafe. I swear I use other sources. Hers just turn out to be so good!

Polenta-Pine Nut Cookies

2009-02-08T11:40:00.000-08:00

These delicious little cookies make a great energy-delivering snack and can be adjusted for the sweet tooth in you. They were very easy to make and introduced me to crystallized ginger, which I'm going to start using all over the place!

I'm still eating these
Pine nut cookies - who'd have thought?
Packed with energy

Ingredients:

Nonstick Spray
2 large eggs
1/2 tsp salt
1/4 cup maple syrup
2 Tbsp canola oil
1/2 tsp vanilla extract (optional)
1 1/3 c unbleached all-purpose flour
2/3 c polenta
3/4 c pine nuts
1 Tbsp chopped lemon zest
1/2 c minced crystallized ginger (optional)
Sugar to sprinkle on top.

Preparation time is only 15 minutes, with 15 minutes for baking (more for the two batches that this yields).

Preheat the oven to 350F. Line a baking tray with foil, and spray it generously with nonstick spray.
Break the eggs into a medium-sized bowl, and beat until smooth. Stir in the salt, maple syrup, oil, and optional vanilla.
Sprinkle in the flour, polenta, pine nuts, lemon zest, and optional ginger. Mix with a wooden spoon until completely blended.
Wet your hands, and pick up a small piece of dough, about 2 teaspoons' worth. Roll it into a ball about 1 inch in diameter, then flatten it into a small circle. Place on the prepared baking tray, patting it down to about 1/8 of an inch thick.
Bake in the center of the oven for 15 minutes, or until the cookies turn golden brown around the edges and on the bottoms. If you like the cookies sweeter, sprinkle them with additional sugar as soon as they come out of the oven. It will melt into the tops of the cookies to form a sweet crust.
Cool on a rack for at least 15 minutes before eating. (I didn't. I ate one ONE minute after it came out!)

Recipe from Mollie Katzen's Sunlight Cafe.

Butternut Squash Soup

2009-02-08T11:19:00.001-08:00

This recipe was a lot of fun to make, though I found it to take a very long time. I have leftovers though, and it is a warm, colorful and tasty winter dish.

Hearty, delicious
One of my favorite colors
I have leftovers!

Ingredients:

2 Tbsp ghee (you can use butter, but the ghee is so nutty in flavor!)
1 medium butternut squash, peeled, seeded and cut into 1-inch chunks
1 medium sweet potato, peeled and chopped
1 medium onion, loosely diced
2 large garlic cloves, smashed
1-inch knob of fresh ginger, washed and finely chopped
1 tsp ground cinnamon
1/4 tsp ground cloves (I used whole)
1 tsp ground cumin
1/2 tsp turmeric
3 cups water
1 cup coconut milk or half-and-half
Freshly ground pepper to taste

Before attempting to peel the butternut squash, it is best to cook it slightly so that a regular vegetable peeler may be used. Cut in half and put on a plate in the microwave for two minutes and that should do the trick!

Melt 1 Tbsp ghee over medium-high heat in a large, deep saute pan.
Add squash, sweet potato, and then onion. Saute, stirring very little at first, then more frequently, for 7 - 8 minutes or until all ingredients turn golden brown.
Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
In a separate soup pot, add 1 tbsp ghee, the ginger, and the rest of the spices. Saute until fragrant.
Add water and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until squash is tender.
Let cool just a bit, and puree in a blender until smooth.
Return to soup pot. Pour in enough coconut milk so that the mixture flows easily, yet is thick and hearty. Add pepper to taste. Heat through and serve.

Recipe from YogaJournal, February 2009.

Caramelized Fruit and Buttermilk Corn Cakes

2009-01-29T09:35:00.000-08:00

This was a brunch inspired by the fact that I had a huge mound of fruit that I didn't know what to do with and buttermilk in the fridge that needed also to be eaten. However, it turned out FABULOUSLY and is quite easy to make! I suggest making the fruit first and while it is cooking, starting on the pancakes.

I love my griddle
This was just what I needed
On a cold morning.

Caramelized Fruit

1/2 to 3/4 lb of fruit, fresh (I used two apples and a pear)
1-2 Tsp unsalted butter (I misread it as tablespoons, and used a full two)
1 Tbsp vinegar (I used pomegranate balsalmic, though raspberry, cider or balsalmic will do)
3/4 to 1 tsp sugar
Orange juice (up to 1/4 cup)
Squeezable lemon or lime wedges

Chop the fruit in thick slices.
Place a medium-sized skillet over medium heat for about a minute. Add the butter, and when it melts, swirl to coat the pan.
Reduce the heat to medium-low. Place the fruit, skin side down, in the melted butter, and cook for about 5 minutes, or until it softens slightly.
Turn the fruit over, and press it down gently. Drizzle with the vinegar, and cook on the second side for about 3 minutes, or until tender. Sprinkle the sugar over the top, and continue to cook just until the sugar melts.
Remove the pan from the heat and transfer the fruit to a plate with a rim. Any sauce that comes out of the pan easily can be spooned over the fruit.
Pour the orange juice into the pan, mixing to dissolve the remaining sauce. Spoon this over the fruit and serve hot or warm with squeezable citrus wedges.

Buttermilk Corn Cakes

1/4 cup cornmeal
1/4 cup unbleached all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 Tbsp sugar
1/2 cup buttermilk
1 large egg
1/2 tsp vanilla extract
1/2 Tbsp unsalted butter, melted
Nonstick spray

Combine all dry ingredients in a medium-sized bowl.
Measure the buttermilk into a 2 cup liquid measure. Add the egg, and beat gently with a fork or small whisk until thoroughly combined. Beat in the vanilla.
Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
Cook the pancakes for 3 - 4 minutes on the first side, or until really golden on the bottom. The second side will go a little faster; 2 - 3 minutes will usually do it, depending on the heat.
Serve immediately with topping.

Warming Winter Tea

2009-01-28T21:09:00.000-08:00

This is a very cozy, warming tea that is perfect for cold afternoons and evenings. The stimulating spices is excellent for sluggish digestive systems and helps flush out symptoms of a cold.

Combine:

1 tsp whole cardamom seeds
1 tablespoon whole dried cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
pinch of black pepper

Place the above in a french press, or a tea strainer and add hot water. Let steep for 10 minutes; strain and serve.

Recipe from The Spa Deck, put out by Chronicle Books.

One tall cup a day
Will keep the doctor away
It's so tasty too!

Orange-Cherry Corn Muffins

2009-01-23T19:17:00.000-08:00

I love mini-muffins. These are great for a quick pick-me-up or even for a breakfast on the go. I made a whole batch of them and have them in an airtight container for the week. They're not very sweet though. If you're wanting a dessert muffin - make cupcakes!

Morning pick-me-up
Eat a handful at a time
Great with a mocha!

Ingredients:

Nonstick spray
1 c unbleached all-purpose flour
1 c cornmeal
1/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1/3 c sugar
1 Tbsp grated orange zest
1/2 c orange juice
1/2 c buttermilk
1 large egg
1/2 tsp vanilla extract
4 Tbsp (1/2 stick) unsalted butter, melted
1 1/2 c cherries (fresh or frozen, undefrosted), pitted and sliced, or 1 c dried cherries

Preheat the oven to 400 F. Lightly spray mini muffin tray with nonstick spray.
Combine the flour, cornmeal, salt, baking powder, baking soda, sugar, and orange zest in a medium-sized bowl.
Measure the orane juice and buttermilk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
Slowly pour this mixture, plus teh melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl. When it is almost all mixed, add the cherries, then complete the mixing with a few swift strokes until the dry ingredients are all moistened. Don't over-mix; a few lumps are okay.
Spoon the batter into the prepared muffin cups.
Bake in the midde of the oven for 15 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

* You can make regular sized muffins too. Just bake them for 20 to 25 minutes.
* You don't have to wait 30 minutes before serving. I waited a mere 3 minutes.

Recipe taken from Mollie Katzen's Book Sunlight Cafe.

Sweet Potato Quesadillas

2009-01-15T09:11:00.001-08:00

When root vegetables are cheap, local and abundant, it is nice to have new ways of cooking them. I came across this recipe this morning, realized I had everything in the house I needed, and made these quesadillas for breakfast - though they would be great for any other hearty meal.

Sweet Potato Que -
-sadillas! These were tasty!
Healthy and hearty.

Ingredients:

2 medium sweet potatoes 4 flour tortillas

1/2 onion 4 oz Brie or other medium soft cheese

1 clove garlic 2-3 leaves Swiss chard (or other greens)

1 Tbsp oregano

1 Tbsp basil

1 tsp cumin

Chile powder to taste

Olive oil for saute

Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash.
Chop and saute garlic and onion in a large skillet. Add spices and sweet potato and mix well, adding a little water if it's too sticky. Turn burner very low to keep warm without burning.
Preheat oven to 400.
Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each.
Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 minutes); cute into wedges for serving.

I actually didn't have any oregano and only had laughing cow spreadable cheese in the fridge, but the quesadillas turned out fabulously anyway.

Recipe taken from Barbara Kingsolver's book Animal, Vegetable, Miracle.

Addendum:

Okay - time to find a new go-to vegetable (Midwesterners - stop it. Asparagus is NOT in season.) You know what I have right now? Kale, leftover basil and oregano, peppers (mmmm poplanos) and sweet potatoes. This recipe is PERFECT. Pictured here, about to be topped and cooked:

Sunlight Souffle

2009-01-06T10:17:00.000-08:00

Happy New Year! It is a little dismal in Chicago and I miss the sunshine. Here is a recipe that I'll probably make again in February, when the greyness really gets me down:

Sunlight Souffle, Mmmmmm!!!!
Ate it all in one sitting.
I had help - Thanks Tim!

Ingredients:

2 cups ricotta
6 large eggs, separated and at room temperature
2 tsp vanilla extract
1/8 tsp almond extract
6 Tbsp unbleached all-purpose flour
1/2 tsp salt
1/4 cup sugar
1 Tbsp grated lemon zest
2 medium-sized ripe peaches, peeled and sliced
2 tsp fresh lemon juice

Preheat the oven to 375F. Lightly spray a 1 1/2 quart souffle dish with non-stick spray.
Place the ricotta in a large bowl and add the egg yolks, extracts, flour, salt, sugar, and lemon zest. Whisk together until fluffy and smooth.
Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted and just a little liquid is left in the bottom of the bowl. Don't overbeat, which is easy to do when using an electric mixer. *
Fold the beaten whites into the cheese mixture until they are mostly incorporated. The mixture will not be uniform - there will be little puffs of "cloud" here and there - and that is fine. (It's best not to overfold, as this will deflate the egg whites.) Transfer the mixture to the prepared dish.
Toss together the peach slices and the lemon juice, then arrange the peaches in a design on top of the souffle.
Bake in the center of the oven for 45 minutes, or until the souffle seems solid when you gently shake the dish. Serve immediately.

* Don't underbeat, which is easy to do when using a fork.

Recipe taken from Mollie Katzen's Book Sunlight Cafe, lent to me by Megan. Thanks!