Polenta & Mushroom Bowl

Warm, savory comfort food is great at ANY time of year.  The days are getting longer and we have definitely already had a taste of spring (and even a bit of summer?) but there are still evenings when cold, crunch, and even fancy doesn't appeal to us.  It is days like that when I make a late evening meal like this.

What is polenta?

Breakfast, lunch or dinnertime

Tasty comfort food

Ingredients

• 1/2 cup dry polenta
• 2 cups broth (I used the mushroom broth strained from rehydrating the mushrooms)
• 1 cup mushrooms
• 1/4 cup diced tomatoes
• 4 eggs
• 4 oz cheddar cheese
• 2 cloves garlic
• 2 Tbsp butter
• a bit of olive oil
• salt
• black pepper to taste

1. If you are rehydrating mushrooms, like I did, do it earlier in the day with warm water.  They'll make an excellent broth.
2. Set the broth to boil and soak the polenta in a bowl with tepid water.
3. Once the broth is boiling, add the polenta.  Lower heat to a simmer and stir pretty consistently for about 15 minutes.
4. While the polenta is cooking, heat 1 Tbsp butter and a bit of olive oil over low heat in a pan.  Add the chopped garlic and once it is aromatic, add the mushrooms.  Let those cook to reduce liquid and absorb the garlicky buttery goodness.
5. When polenta is about done, stir in the other tablespoon of butter.
6. Spoon a quarter of the polenta into each of four small bowls.  Stick an ounce of cheese in each bowl to be melted by the polenta.  
7. Top the polenta with mushrooms, a Tablespoon of diced tomatoes and a poached egg (you can poach the egg at the very last minute).
8. A dash of salt and some freshly ground black pepper make the meal!

Leftovers are GREAT.  You can add some greens to it for a larger meal, put it next to chicken for an entree or eat it as it is for a hearty breakfast!  I actually was inspired to make this meal I used to have so often by a posting of a recipe of it by the Green Grocer.  

Blueberry Quinoa Muffins

Mmmmm.  Having to give up gluten has meant having to give up muffins.  Not anymore!  Though according to my sister these "taste healthy," I think they're moist and quite delicious!

 Blueberry Muffins

A delicious breakfast treat

Small and portable

Ingredients

• 1 cup cornmeal
• 1 cup rice flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup cooked quinoa
• 1/2 cup maple syrup
• 1/2 milk
• 1/2 cup applesauce
• 1 Tbsp lemon juice
• 1/4 cup canola oil
• 1 cup blueberries, fresh or frozen

1. Preheat the oven to 375 and lightly grease 10 muffins cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt.  
3. In a separate bowl, whisk together cooked quinoa, maple syrup, milk, applesauce, lemon juice, and oil.
4. Add wet mixture to dry mixture and stir until just combined.  Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove muffins from pan and place on a wire rack to cool.

Recipe from Yoga Journal, March 2012.

Mixed Beet Salad a la 25 Degrees

If you go to 25 Degrees, you're probably going for one of their fantastic burgers (try the number 1, which has jalapeno bacon, arugula, blue cheese and thousand island dressing on it) or one of their spiked milkshakes (I'm fond of the salted caramel).  However, there ARE other things on their menu, and one of the sides that I have really enjoyed has been their mixed veggie salad.

When I find new ways

To enjoy a mixed salad

It is a good day

Fresh, with veggies that actually pack some nutrition, and the perfect side to share, I thought, if you don't mind the chopping, it might be worth making at home!

Ingredients:

• 1 avocado, cubed
• 1 cup red seedless grapes, halved
• 1 cup cherry tomatoes, halved
• 4 Tbsp pine nuts
• 2 cups beets, steamed and cubed
• 1 can white beans, rinsed
• fresh grated paremesan cheese
• buttermilk vinaigrette (see below)

1.  The steaming of the beets is what takes the longest, but you can half the grapes and tomatoes while that is happening.  
2. Whisk together the ingredients for the buttermilk vinaigrette (see below) and combine.  Grate a bit of cheese over the top and Serve at room temperature. 

Buttermilk vinaigrette

• 2 Tbsp dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 Tbsp buttermilk
• 2 Tbsp orange juice
• sea salt and freshly ground black pepper to taste

1. Whisk together the above ingredients and pour over the mixed salad!

Mine isn't as pretty as the one at 25 degrees, and it is a little redder, since I could only find red beets and they use a combination of red and golden, but it WAS tasty:

Fig and Brie Burgers a la Rockit Bar and Grill

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

1. 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.
2. 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.  
3. 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

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 

1.   Really, this couldn't be easier!  Skin the sweet potatoes and rinse.  Halve each potato and with the cut side down, cut into strips.
2. Toss the strips (like french fries) in a large bowl with the olive oil.  Lightly salt and pepper the fries.
3. 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

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

1.  Cream the butter and the sugar together until light and fluffy.  Add the extracts and mix.
2. 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.
3. 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.  
4. Place onto parchment paper on a cookie sheet and bake at 350F for 15-20 minutes or until a lightly golden brown.
5. 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

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

1.  Sautee the onion in olive oil over medium heat for three to five minutes, or until soft.  
2. Add the rice and allow to cook, stirring for a minute or two.  Slowly add the wine.
3. 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.
4. After about 20 minutes of this, the rice should be cooked through and you should have a thick, creamy consistency.  
5. 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.