Well, lovely blog readers, the time has come. Please excuse the lack of comments and possibly posting for a bit, as I am packing up the last of my stuff at home and moving out to my new apartment in Beantown this week! I'm not sure when I'll have internet access again, so until then i bid you adieu :)
Have a great week!
Tuesday, September 30, 2008
Monday, September 29, 2008
Mediterranean Rice Casserole
FYI: the fall colors in central NY are pretty spectacular right now! (hmm, it looked better in person... o well) I went to visit a couple of my aunts, and what did I come home with? Bounty from a friends' farm (thanks guys ;-))!! "How about some swiss chard?" left me with this:
Yeah, just a little. :) The red chard is just GORGEOUS! I had tried swiss chard last year, but couldn't for the life of me remember what I had done with them... enter: a rice and greens casserole I had seen over at Diet, Dessert and Dogs. I haven't had too many dolmades, so I have no basis for comparison, but I really enjoyed the combination of flavors in this dish! Another winner, Ricki, thanks for sharing!!
Mediterranean Rice CasseroleSunday, September 28, 2008
A Fork in the Road: Beet Greens,Tofu, and Brown Rice
I think
of my cooking as healthy because I like to cook with farmers' market fresh ingredients, I don't make elaborate sauces, and I'm careful to minimize fat. But I do cook with eggs, cream, red meat, bread, and lots of pasta. My wife, Michelle, enjoys what I cook but she's looking for a bit of a change. She's decided to try a fresh vegetables and fruit, whole grains, no red meat, non-caffeine, sugar-free diet.
For me, cooking this way will require adjustments. I'll try my best to make meals that have flavor and keep to her diet. This is a little terra incognita to me and it would be nice to have some road maps. If you have any suggestions, please send them in.
Sautéed Beet Greens with Tofu and Brown Rice
Yield: 4
Time: 45 minutes
Ingredients
1 bunch farmers' market fresh beets
1 yellow onion (washed, peeled, roughly chopped)
5 garlic cloves (washed, peeled, roughly chopped)
1/2 pound mushrooms, brown, shiitake, or portabella (washed, roughly chopped)
1 tablespoon sweet butter (optional)
1 pound firm tofu
2 cups cooked brown rice
Olive oil
Sea salt and pepper
Method
Prepare the brown rice first. I use a Japanese rice cooker and the proportion is 1 cup rice to 1 1/2 cups water. Turn on the rice cooker. When the cooker shuts off, fluff the rice, and put the cover back on for 10 minutes.
When you buy the beets, pick out a bunch with fresh looking leaves. To prepare the beets, cut off the beet greens. Clean the beets and reserve to us
e raw or roasted in a salad.
Soak the greens in water to remove grit. Cut the stems from the leaves. Finely chop the stems and roughly chop the leaves.
On a medium-high flame, heat a large pan with olive oil, seasoned with sea salt and pepper. Sauté the beet green stems with the onions and garlic until they are lightly browned, then add the greens and cook until wilted. Stir frequently. Add the mushrooms and sauté until lightly browned. Add 1 cup water to deglaze the pan, reduce the flame and simmer 15 minutes.
Taste the greens to confirm that they are tender. At this moment I would add a pat of butter but that's entirely optional.
Pat dry the tofu and make 1" thick slabs, then cut the slabs into 1"x1" cubes. The tofu needs to be heated. That can be accomplished in a number of ways. Personally I like to lightly sauté tofu to add a bit more flavor. In a frying pan, heat olive oil and lightly brown the tofu pieces. If you'd like to avoid this step, the tofu can be heated in a microwave.
Add the tofu to the beet green sauté and gently toss together to coat the tofu with the sauce. Serve with the brown rice on the side.
of my cooking as healthy because I like to cook with farmers' market fresh ingredients, I don't make elaborate sauces, and I'm careful to minimize fat. But I do cook with eggs, cream, red meat, bread, and lots of pasta. My wife, Michelle, enjoys what I cook but she's looking for a bit of a change. She's decided to try a fresh vegetables and fruit, whole grains, no red meat, non-caffeine, sugar-free diet.For me, cooking this way will require adjustments. I'll try my best to make meals that have flavor and keep to her diet. This is a little terra incognita to me and it would be nice to have some road maps. If you have any suggestions, please send them in.
Sautéed Beet Greens with Tofu and Brown Rice
Yield: 4
Time: 45 minutes
Ingredients
1 bunch farmers' market fresh beets
1 yellow onion (washed, peeled, roughly chopped)
5 garlic cloves (washed, peeled, roughly chopped)
1/2 pound mushrooms, brown, shiitake, or portabella (washed, roughly chopped)
1 tablespoon sweet butter (optional)
1 pound firm tofu
2 cups cooked brown rice
Olive oil
Sea salt and pepper
Method
Prepare the brown rice first. I use a Japanese rice cooker and the proportion is 1 cup rice to 1 1/2 cups water. Turn on the rice cooker. When the cooker shuts off, fluff the rice, and put the cover back on for 10 minutes.
When you buy the beets, pick out a bunch with fresh looking leaves. To prepare the beets, cut off the beet greens. Clean the beets and reserve to us
e raw or roasted in a salad.Soak the greens in water to remove grit. Cut the stems from the leaves. Finely chop the stems and roughly chop the leaves.
On a medium-high flame, heat a large pan with olive oil, seasoned with sea salt and pepper. Sauté the beet green stems with the onions and garlic until they are lightly browned, then add the greens and cook until wilted. Stir frequently. Add the mushrooms and sauté until lightly browned. Add 1 cup water to deglaze the pan, reduce the flame and simmer 15 minutes.
Taste the greens to confirm that they are tender. At this moment I would add a pat of butter but that's entirely optional.
Pat dry the tofu and make 1" thick slabs, then cut the slabs into 1"x1" cubes. The tofu needs to be heated. That can be accomplished in a number of ways. Personally I like to lightly sauté tofu to add a bit more flavor. In a frying pan, heat olive oil and lightly brown the tofu pieces. If you'd like to avoid this step, the tofu can be heated in a microwave.
Add the tofu to the beet green sauté and gently toss together to coat the tofu with the sauce. Serve with the brown rice on the side.
Stuff It... Stuff It Real Good
:) while the rest of that tune is going in my head, I wanted to post about this amazing stuffed salmon. So delicious and easy, perfect for entertaining!! My aunt first made this for me a couple of years ago, it this is surely a keeper. This was actually my first time making it (although I've eaten it many times), so I didn't do quite the best job slicing into the gorgeous piece of salmon, but it all worked out in the end! A montage, to illustrate what I might not be able to describe well...
Stuffed Salmon
Recipe from Aunt Lorraine
1 salmon fillet, rinsed and patted dry
~10oz spinach (fresh or frozen works)
2-3 cloves garlic, minced
EVOO
3-4oz goat cheese
hot sauce (I used Franks' buffalo sauce)
Preheat the oven to 350deg. In large nonstick skillet, heat ~1T EVOO over medium-low heat. Add garlic and saute 1-2min, then add washed spinach and cook until wilted. (If you're using frozen, be sure to squeeze all the water out of the defrosted spinach, and just cook it with the garlic until the chill is off) Remove from heat and let mixture cool.
In a baking dish (I think I used a 9x13 pan here), add some hot sauce and then the salmon. Do your best and try to cut through the middle of the thickest part of the fillet (there's usually a hump that's thicker than the rest, this is where you want to make a pocket). No worries, I did an aweful job at this and no one noticed :)
Add your cooked spinach to the larger part of the salmon, as evenly (or unevenly) as you'd like, then crumble up the goat cheese. Fold over the flap of salmon you cut to encase the stuffing. Pour some more hot sauce on top of the salmon. If any guests don't want the added flava, you can also squeeze some lemon juice on top (the lemon slices were more to distinguish which portion lacked hot sauce, I don't think she actually ate them). Bake for 20-30min, depending on the size of your fillet. Voila!
So so good. The goat cheese melts and the flavor combination is fantastic. Never would've put the hot sauce there, but it really works. I'm sure this would also be good with spinach, feta, and pine nuts as the stuffing... i'm just partial to goat cheese :) Who wouldn't be impressed being served this for dinner? ok, well, you might want to transfer it to a nice serving plate...
Stuffed Salmon
Recipe from Aunt Lorraine
1 salmon fillet, rinsed and patted dry
~10oz spinach (fresh or frozen works)
2-3 cloves garlic, minced
EVOO
3-4oz goat cheese
hot sauce (I used Franks' buffalo sauce)
Preheat the oven to 350deg. In large nonstick skillet, heat ~1T EVOO over medium-low heat. Add garlic and saute 1-2min, then add washed spinach and cook until wilted. (If you're using frozen, be sure to squeeze all the water out of the defrosted spinach, and just cook it with the garlic until the chill is off) Remove from heat and let mixture cool.
In a baking dish (I think I used a 9x13 pan here), add some hot sauce and then the salmon. Do your best and try to cut through the middle of the thickest part of the fillet (there's usually a hump that's thicker than the rest, this is where you want to make a pocket). No worries, I did an aweful job at this and no one noticed :)
Add your cooked spinach to the larger part of the salmon, as evenly (or unevenly) as you'd like, then crumble up the goat cheese. Fold over the flap of salmon you cut to encase the stuffing. Pour some more hot sauce on top of the salmon. If any guests don't want the added flava, you can also squeeze some lemon juice on top (the lemon slices were more to distinguish which portion lacked hot sauce, I don't think she actually ate them). Bake for 20-30min, depending on the size of your fillet. Voila!
So so good. The goat cheese melts and the flavor combination is fantastic. Never would've put the hot sauce there, but it really works. I'm sure this would also be good with spinach, feta, and pine nuts as the stuffing... i'm just partial to goat cheese :) Who wouldn't be impressed being served this for dinner? ok, well, you might want to transfer it to a nice serving plate...
Friday, September 26, 2008
Raspberry Clafouti
Yup, more raspberries! I told you we bought them at Sam's... :) (If you're not familiar, it's a wholesale club, like BJ's and Costco). Finished them off in a delightful, light dessert choc-full of these delicious red rubies--Raspberry Clafouti. I've tried various clafouti recipes, and have liked them all... you'd think I'd just pick one base and vary the fruit, but I'm *slightly* addicted to food blogs and bookmarking tasty recipes!
Raspberry Clafouti
adapted from Sunset
~8oz raspberries
2t cornstarch
1 egg
1/3c egg whites
1c skim milk
2/3c whole wheat pastry flour
1/4c sugar
1 1/2t vanilla extract
1/4t salt
Preheat oven to 350deg. Spray a 2qt baking dish with nonstick spray. Toss berries with cornstarch to coat and place in dish. In a blender (this is a large amount, dangerous to use in your hand blender... not that I know or anything ;) ), mix egg and egg whites, flour, sugar, vanilla and salt for 15 seconds. Pour over berries in baking dish. Bake until puffed and golden brown in the center, ~50min. Cool, then dust with powdered sugar to serve.
a little slice of berry heaven :)
Raspberry Clafouti
adapted from Sunset
~8oz raspberries
2t cornstarch
1 egg
1/3c egg whites
1c skim milk
2/3c whole wheat pastry flour
1/4c sugar
1 1/2t vanilla extract
1/4t salt
Preheat oven to 350deg. Spray a 2qt baking dish with nonstick spray. Toss berries with cornstarch to coat and place in dish. In a blender (this is a large amount, dangerous to use in your hand blender... not that I know or anything ;) ), mix egg and egg whites, flour, sugar, vanilla and salt for 15 seconds. Pour over berries in baking dish. Bake until puffed and golden brown in the center, ~50min. Cool, then dust with powdered sugar to serve.
a little slice of berry heaven :)Thursday, September 25, 2008
Blackened Peppers Go to the Head of the Class for Versatility
We're 
at the end of summer and some seasonal vegetables are getting scarce, but happily there's still a bountiful supply of peppers at the local farmers' markets. On a recent visit to the Santa Monica Farmers' Market I saw beautiful examples of red, yellow, and orange peppers at Gloria's Fruits and Vegetables and the Bey
lik Family Farms stands.
Peppers can be used raw in salads or in a crudité and they're a welcome addition to a stir fry or a sauté.
I've come up with a way of prepping peppers so they're even more versatile.
Grilling Peppers on the Stove Top
To start, simply grill the peppers on top of a gas range, remove the blackene
d skin, discard the seeds, and put them in a sealed jar where they'll keep a week in the refrigerator or for months in the freezer.
Miraculously overnight the peppers will create their own oil. The peppers can then be used as an appetizer on bread with cheese, in a pasta, or a sauté.
Use a mix of peppers so the result is that much more colorful. As a side note, I haven't had as much success grilling green or purple peppers, so I stick to the red, yellow, and orange ones.
Blackened Peppers with Capers, Parsley, and Garlic
Yield: 6-8 servings
Time: 15 minutes
To add more layers of flavor, I've come up with a simple marinade.
Ingredients
3-4 red, yellow, or orange peppers (washed, pat dried)
4 garlic cloves (skin on)
1 tablespoon capers (drained, finely chopped)
1 tablespoon parsley leaves (washed, dried, finely chopped)
1/4 cup oil from the grilled peppers
4 anchovy fillets (finely chopped) optional
Method
Lay the peppers on a wire rack on a gas burner with the flame turned up high. Turn frequently so the charring happens evenly. Be sure to char the tops and bottoms of the peppers as well. Let cool on a plate, then remove the blackened skin and cut open the peppers and discard the seeds. Put the cooked peppers in a jar and refrigerate.
In the morning you'll find that the peppers have created an oil, approximately 1/4 cup for every 3-4 grilled peppers. The peppers can be kept in any form you like: whole, quartered, julienned, or diced.
The garlic can be used either raw or grilled. If cooked, they'll have a milder flavor, which I prefer. Leave the outer skin or paper on the garlic and skewer the cloves. Blacken them on an open flame on top of the stove until the skins have all but burnt away. Remove and finely chop.
Toss together the peppers, garlic, parsley, and capers. Return to the sealed jar and keep in the refrigerator.
Marinated Peppers as an Appetizer
Yield: 8 servings
Time: 15 minutes
Ingredients
2 cups marinated peppers (julienned or finely chopped)
1/2 pound soft cheese
Olive oil
Pepper flakes
Sea salt and pepper
Toast rounds or crackers
Method
Perfect for a TV-watching party (Presidential debates, football games, any reality show) or an appetizer with wine before a meal, the peppers have so many layers of flavor, the
y go well with lightly toasted or grilled toast rounds or even with crackers.
Start with a thin slice of goat cheese, a triple cream, or mozzarella, lay on a strand of marinated pepper, and drizzle some of the pepper's own oil. There are variations to play with: add chopped avocado or scallions or cherry tomatoes or grilled corn...
Top with a little olive oil and season with sea salt and pepper.
Add a bowl of olives and a glass of chilled white wine, and you'll have an easy-to-make starter.
Vegetarian Pasta with Blackened Peppers and Garlic
Yield: 4 servings
Time: 15 minutes
Ingredients
3/4 box pasta, penne, cavatappi, or spaghetti (cooked in boiling salted water until al dente)
1 cup pasta water
1 cup marinated grilled marinated peppers
1 tablespoon red or yellow onion (peeled, finely chopped)
1 cup olives, cracked green or kalamata (pitted, quartered)
1 tablespoon unsalted butter
Olive oil
Sea salt and black pepper
1 cup Romano or Parmesan cheese (grated)
Method
at the end of summer and some seasonal vegetables are getting scarce, but happily there's still a bountiful supply of peppers at the local farmers' markets. On a recent visit to the Santa Monica Farmers' Market I saw beautiful examples of red, yellow, and orange peppers at Gloria's Fruits and Vegetables and the Bey
lik Family Farms stands.Peppers can be used raw in salads or in a crudité and they're a welcome addition to a stir fry or a sauté.
I've come up with a way of prepping peppers so they're even more versatile.
Grilling Peppers on the Stove Top
To start, simply grill the peppers on top of a gas range, remove the blackene
d skin, discard the seeds, and put them in a sealed jar where they'll keep a week in the refrigerator or for months in the freezer.Miraculously overnight the peppers will create their own oil. The peppers can then be used as an appetizer on bread with cheese, in a pasta, or a sauté.
Use a mix of peppers so the result is that much more colorful. As a side note, I haven't had as much success grilling green or purple peppers, so I stick to the red, yellow, and orange ones.
Blackened Peppers with Capers, Parsley, and Garlic
Yield: 6-8 servings
Time: 15 minutes
To add more layers of flavor, I've come up with a simple marinade.
Ingredients
3-4 red, yellow, or orange peppers (washed, pat dried)
4 garlic cloves (skin on)
1 tablespoon capers (drained, finely chopped)
1 tablespoon parsley leaves (washed, dried, finely chopped)
1/4 cup oil from the grilled peppers
4 anchovy fillets (finely chopped) optional
Method
Lay the peppers on a wire rack on a gas burner with the flame turned up high. Turn frequently so the charring happens evenly. Be sure to char the tops and bottoms of the peppers as well. Let cool on a plate, then remove the blackened skin and cut open the peppers and discard the seeds. Put the cooked peppers in a jar and refrigerate.
In the morning you'll find that the peppers have created an oil, approximately 1/4 cup for every 3-4 grilled peppers. The peppers can be kept in any form you like: whole, quartered, julienned, or diced.
The garlic can be used either raw or grilled. If cooked, they'll have a milder flavor, which I prefer. Leave the outer skin or paper on the garlic and skewer the cloves. Blacken them on an open flame on top of the stove until the skins have all but burnt away. Remove and finely chop.
Toss together the peppers, garlic, parsley, and capers. Return to the sealed jar and keep in the refrigerator.
Marinated Peppers as an Appetizer
Yield: 8 servings
Time: 15 minutes
Ingredients
2 cups marinated peppers (julienned or finely chopped)
1/2 pound soft cheese
Olive oil
Pepper flakes
Sea salt and pepper
Toast rounds or crackers
Method
Perfect for a TV-watching party (Presidential debates, football games, any reality show) or an appetizer with wine before a meal, the peppers have so many layers of flavor, the
y go well with lightly toasted or grilled toast rounds or even with crackers.Start with a thin slice of goat cheese, a triple cream, or mozzarella, lay on a strand of marinated pepper, and drizzle some of the pepper's own oil. There are variations to play with: add chopped avocado or scallions or cherry tomatoes or grilled corn...
Top with a little olive oil and season with sea salt and pepper.
Add a bowl of olives and a glass of chilled white wine, and you'll have an easy-to-make starter.
Vegetarian Pasta with Blackened Peppers and Garlic
Yield: 4 servings
Time: 15 minutes
Ingredients
3/4 box pasta, penne, cavatappi, or spaghetti (cooked in boiling salted water until al dente)
1 cup pasta water
1 cup marinated grilled marinated peppers
1 tablespoon red or yellow onion (peeled, finely chopped)
1 cup olives, cracked green or kalamata (pitted, quartered)
1 tablespoon unsalted butter
Olive oil
Sea salt and black pepper
1 cup Romano or Parmesan cheese (grated)
Method
Sauté the marinated peppers, butter, and deglaze the pan with the pasta water. Simmer a few minutes until the sauce thickens. Add the pasta and toss, continuing to reduce the sauce until it coats the pasta. Add the olives and onions, toss. Taste and adjust the seasoning with sea salt and pepper. If you're using anchovies, you won't need any salt.
Top with the grated cheese, finish with a drizzle of olive oil, toss and serve with a green salad.
I Like to Ate Ate Ate...
Who's singing with me? hehe Fall =APPLES!!! Well, changing leaves, too, but I don't think I'd want to cook with those... I have been enjoying 2 apples a day since I first picked them up from the farm around the corner :) So I wanted to mix it up a little. Plus, this week's ingredient is Apples, so I'm submitting these to Erin and Andrea over at Care to Eat. Check out the details there... there's even a chance to get some of the prized bread Erin's been raving about!!
First, some Pumpkin Apple Butter, from Enlightened Cooking. Mine didn't look as smooth as Camilla's, but still tasted pretty darn good :) I followed the recipe, only reducing the honey just a bit, so I'll point you to back to the original post for the recipe. I'm looking forward to using this on toast, waffles, english muffins... ooh, I bet it would be tasty on pancakes too!
I decided to make 1/2 batch of two quickbreads and make them into mini-loaves so I could share! Friends of my parents are taking me kayaking, so I thought this would be a nice way to say thanks :)
Banana Apple Bread
First was a Banana Apple Bread, which I had seen over in Sunita's World. As I had only written the ingredients, I prepared it more like a quick bread (and didn't sprinkle the nuts on top), so it looks a bit different, but it still tasted delicious!!! Next time I'd use the apple in chunks instead of shredded so the apple taste doesn't get lost (the predominate flavor was banana), and maybe add more oatmeal.
Before I had decided to do the pumpkin apple butter, I had wanted to combine apple and pumpkin somewhow, so I adapted a recipe seen over at eat me, delicious.
Mini Pumpkin Apple Loaves
adapted from eat me, delicious, who adapted it from The Garden of Vegan
Yield 3-4 mini loaves
1/2c white whole wheat flour
1/2c whole wheat pastry flour
1t baking powder
1/4t baking soda
1T cane sugar
3/8c unsweetened apple juice (plus some if batter's dry)
1/6c unsweetened applesauce
1/2c pumpkin
1/2 large apple, diced
~1/4c chopped walnuts, if desired
Preheat oven to 350deg. Spray mini loaf pan (or other desired shape) with nonstick spray.
Combine flours, baking powder and baking sugar in medium bowl.
In small bowl, combine apple juice, applesauce, and pumpkin. Mix wet into dry until just combined, adding a little more apple juice if needed. Fold in apples and nuts (if using), then add to prepared pans.
Bake for 25-30min, until it's done (I did the touch "test", and waited until my finger didn't sink in... very scientific!)
Alrighty, well if you haven't already, GO GET SOME APPLES!!! :) I can't believe my month is just about over, and I move to Boston next wednesday!! Crazy...
First, some Pumpkin Apple Butter, from Enlightened Cooking. Mine didn't look as smooth as Camilla's, but still tasted pretty darn good :) I followed the recipe, only reducing the honey just a bit, so I'll point you to back to the original post for the recipe. I'm looking forward to using this on toast, waffles, english muffins... ooh, I bet it would be tasty on pancakes too!
I decided to make 1/2 batch of two quickbreads and make them into mini-loaves so I could share! Friends of my parents are taking me kayaking, so I thought this would be a nice way to say thanks :)
Banana Apple BreadFirst was a Banana Apple Bread, which I had seen over in Sunita's World. As I had only written the ingredients, I prepared it more like a quick bread (and didn't sprinkle the nuts on top), so it looks a bit different, but it still tasted delicious!!! Next time I'd use the apple in chunks instead of shredded so the apple taste doesn't get lost (the predominate flavor was banana), and maybe add more oatmeal.
Before I had decided to do the pumpkin apple butter, I had wanted to combine apple and pumpkin somewhow, so I adapted a recipe seen over at eat me, delicious.
Mini Pumpkin Apple Loaves
adapted from eat me, delicious, who adapted it from The Garden of Vegan
Yield 3-4 mini loaves
1/2c white whole wheat flour
1/2c whole wheat pastry flour
1t baking powder
1/4t baking soda
1T cane sugar
3/8c unsweetened apple juice (plus some if batter's dry)
1/6c unsweetened applesauce
1/2c pumpkin
1/2 large apple, diced
~1/4c chopped walnuts, if desired
Preheat oven to 350deg. Spray mini loaf pan (or other desired shape) with nonstick spray.
Combine flours, baking powder and baking sugar in medium bowl.
In small bowl, combine apple juice, applesauce, and pumpkin. Mix wet into dry until just combined, adding a little more apple juice if needed. Fold in apples and nuts (if using), then add to prepared pans.
Bake for 25-30min, until it's done (I did the touch "test", and waited until my finger didn't sink in... very scientific!)
Alrighty, well if you haven't already, GO GET SOME APPLES!!! :) I can't believe my month is just about over, and I move to Boston next wednesday!! Crazy...
Wednesday, September 24, 2008
Acorn Squash w/Spinach and Dried Cranberries
I'm just trying to give you dear readers a complex, here's a dish that would be perfect for thanksgiving :-P Long long ago I had seen this recipe for Butternut Squash and Spinach. Well, I must've been channeling this when I made dinner tonight. As I had roasted the squash already and it was sitting in the fridge calling my name, this took literally 15min--tops to throw together. Without further ado, I give you...
a rather unappetizing photo :)
and just some guidelines... as I didn't measure anything, and you should feel free to adjust it to your tastes (more spinach or more squash or more craisins...)
Saute 1/2 chopped onion until tender, then toss in roasted squash (any kind of squash would do, as would sweet potato; I roasted 425deg for ~25min) and loads of spinach. Cover and let cook a bit. Stir, and add more spinach if desired (it does wilt down a ton, so I added more once the first batch was done). Add handful of dried cranberries and season with s/p and some freshly grated nutmeg (optional). Cover and cook until all spinach is wilted and squash warmed through. Serve!
And one last picture, of a smiling Spinach-Asiago Chicken Sausage (another awesome Sam's purchase). See, even he liked the squash and spinach :)
a rather unappetizing photo :)and just some guidelines... as I didn't measure anything, and you should feel free to adjust it to your tastes (more spinach or more squash or more craisins...)
Saute 1/2 chopped onion until tender, then toss in roasted squash (any kind of squash would do, as would sweet potato; I roasted 425deg for ~25min) and loads of spinach. Cover and let cook a bit. Stir, and add more spinach if desired (it does wilt down a ton, so I added more once the first batch was done). Add handful of dried cranberries and season with s/p and some freshly grated nutmeg (optional). Cover and cook until all spinach is wilted and squash warmed through. Serve!
And one last picture, of a smiling Spinach-Asiago Chicken Sausage (another awesome Sam's purchase). See, even he liked the squash and spinach :)
Tuesday, September 23, 2008
A Raspberry Morning
An ode to summer before I head full on to fall! We saw some awesome looking raspberries at Sam's Club, and I just had to pick them up (yeah, no way they were local... oh well!). While I've become more adventurous cooking, I'm still leary in the baking department, a few substitutions here or there, but I really like to have a recipe in front of me. We loved the incorporation of fresh fruit in this Raspberry Almond Coffee Cake. I made a few substitutions with what we had, so I'll post what I did below. I'm sure it could be lightened a bit more, but it wasn't too sweet as is. A lovely way to start the day, or brighten the morning, or afternoon... or way to put yourself to sleep... :)
Raspberry Almond Coffee Cake
Modified ever so slightly from herlittleblackdress
Cross-section with lovely whole berries!
Raspberry Almond Coffee Cake
Modified ever so slightly from herlittleblackdress
- 1 cup fresh raspberries
- 3 tablespoons brown sugar
- 1 cup whole wheat pastry flour
- 1/3 cup white sugar (I can't remember if I used Splenda Blend for Baking here... I was doing too many things and was slightly schizophrenic last night!!)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup sour cream
- 1/4 cup nonfat greek yogurt
- scant 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup sliced almonds
- 1/4 cup sifted confectioners' sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. **mine was very dry, so I added ~1T milk at this point. The batter was very thick, but it all worked out in the end!** Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes **mine was done at 30min**, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Cross-section with lovely whole berries!Monday, September 22, 2008
Delicata Risotto
Happy First Day of Fall! I've been watching the progression of this tree down the street and finally remembered to take a picture. Figured it was pretty appropriate to post today, too. I'm really torn... fall is my favorite season, but I feel like I've got a death grip on summer and don't want that to end, either! Picking up as many plums as I can, and setting them amidst squashes and apples, hopefully I won't develop a split personality. Can't we all just get along?
Delicata Squash
Delicata RisottoDelicata Risotto
Serves 4
~3/4T EVOO
1/2 medium onion, diced
1c Arborio rice
~1/4c white wine
2-3c stock (I think I ended up using ~2 1/2c chicken stock, but that's just what we had in the fridge)
1T chopped chives
1T chopped parsley (some fresh chopped sage or thyme would also be good I think if that's what you have!)
1-2T finely grated Parmesan
1/2 delicata squash, cut into 1/2" cubes (any other squash or sweet potato would work)
~2oz ricotta salata or goat cheese
Ahead of time: I roasted the squash at 425 for ~25min, until tender and slightly browned on the edges the other day. Just popped it into the fridge for easy access/quick dinners.
Place stock in saucepan over med-low heat. Heat oil in large skillet over medium heat. Add onion and saute until softened and just beginning to brown. Add rice and stir to coat rice. Usually recipes say to cook until rice is translucent, this time I let it go a little longer (stepped out of the kitchen to do something else...) and I think it only added to the flavor of the final dish.
Add white wine (I didn't measure, just poured a bit around the pan), stir the rice, this cooks off pretty quickly. Add stock, ~1/2c or so at a time (a little more/less won't hurt it), stirring after each addition and then letting it absorb the liquid. i think it was around 2 1/2c that I noticed it was taking longer to absorb, and it looked quite thick, so at this point I added the chives, parsley, Parm, and roasted squash and stirred to combine. I let this cook a minute or two to make sure the squash warmed up (I let it sit out while making the entire dish to take the chill off the refrigerated chunks). Transfer to serving dish, top with ricotta salat, and serve!
Served up with some grilled chicken kebabs-- a winner of a dinner ;-) Grilled onions are da bomb, I could eat a whole onion or two that way... would that be bad? Hmm... Oh, the chicken I pulled out of the freezer was already cut into kebab-sized chunks and marinated in Speedie's (I have no idea what this is... :-P), so mom just cut up a vidalia, pepper, and white eggplant to join the chicken and button mushrooms on skewers. I'd never tried a white eggplant before, they sure are gorgeous!! And sweeter than the gigundo eggplants I've eaten. Need to try one of the skinny kind... japanese I believe, I wonder how they compare. Did you know eggplants are "aubergines" in french? A much sexier word, maybe we should ban the name eggplant, who's with me??
Until my next trick, thank you all for reading and commenting, I smile every time I see a new comment and this has been a fun experience! Happy Monday :)
Saturday, September 20, 2008
A Simple Side
Phew, what a day! An early morning Bodypump class to start the day off, then a hike with dad and rounded out with some lawn mowing. Despite feeling pretty exhausted right about now, I pulled together a pretty good take on rice and beans for dinner tonight, if I do say so myself :)
Brown Rice w/Black Beans and Squash
Serves 4
2c cooked brown rice
1/2 delicata squash, cut into 1/2" cubes and roasted (425deg for ~30min)
2-3 scallions, sliced on the bias
~2/3 can of black beans
ground cumin, corainder, s/p to taste (I eyeballed these)
Combine in a large bowl and mix well.
I had roasted the squash the other day, and used the brown rice that cooks in a bag in 90seconds, so it really couldn't have been easier. Just what I was looking for tonight! I thought about adding some sort of liquid, but couldn't figure out what, so I just let it be. A little harder to load all the little bits on your fork, but that's ok. The brown rice (which I had intended to be kasha... but the kasha gods were against me last night) went really well with the squash and beans-yum!
I'm all out of words, and wish it was bedtime (it's only 6:47)... Hoping I'll stay awake for American Gangster at 8, we'll see! I'll leave you with one picture from this afternoon's outing, looking out from a tiny waterfall that must've been a whole lot bigger at some point to form that sort of striations in the rock! (I don't know what the appropriate terms are here, and feeling a bit lazy, so i'll leave it at that!) Have a great weekend :)
Plotter Kill Nature Preserve
Brown Rice w/Black Beans and SquashServes 4
2c cooked brown rice
1/2 delicata squash, cut into 1/2" cubes and roasted (425deg for ~30min)
2-3 scallions, sliced on the bias
~2/3 can of black beans
ground cumin, corainder, s/p to taste (I eyeballed these)
Combine in a large bowl and mix well.
I had roasted the squash the other day, and used the brown rice that cooks in a bag in 90seconds, so it really couldn't have been easier. Just what I was looking for tonight! I thought about adding some sort of liquid, but couldn't figure out what, so I just let it be. A little harder to load all the little bits on your fork, but that's ok. The brown rice (which I had intended to be kasha... but the kasha gods were against me last night) went really well with the squash and beans-yum!
I'm all out of words, and wish it was bedtime (it's only 6:47)... Hoping I'll stay awake for American Gangster at 8, we'll see! I'll leave you with one picture from this afternoon's outing, looking out from a tiny waterfall that must've been a whole lot bigger at some point to form that sort of striations in the rock! (I don't know what the appropriate terms are here, and feeling a bit lazy, so i'll leave it at that!) Have a great weekend :)
Plotter Kill Nature PreserveFriday, September 19, 2008
A Fungus Among Us
Yup, had to be done! For this week's secret ingredient, Rose chose (ha, that rhymes!) mushrooms. You can check out the details of the challenge here. Fun fact: While I knew these gems were high in B vitamins, minerals and antioxidants, they are also high in protein. (although when I looked up the nutrition facts, I think you'd have to eat alot of mushrooms to get a substantial amount of protein) Regardless... I also learned that Shiitakes are actually chinese (not japanese) in origin, and they grow on trees! kinda neat. oh, and did you know that mushrooms double in size every 24 hours?!? wowsa! Oh, you wanted a recipe? Here's what I came up with...
Lemon Pasta w/Asparagus & Mushrooms
Serves 3-4
1 1/2-2c lemon pasta (or your favorite pasta)
5 crimini mushrooms, sliced
5 shiitake mushrooms, stemmed and sliced
1/2 bunch of asparagus, cut into ~1" pieces
~2oz goat cheese
s/p, thyme to taste
(If not using lemon pasta, I'd go with a squeeze of fresh lemon juice or some lemon zest)
Ahead of time: Saute mushrooms in about 1/2T butter and 1T EVOO (extra-virgin olive oil, another RR reference, which I love b/c I get to type less, until I try to explain it... oh well; i'm sure you could get away with just EVOO, or use more if you wanted but I'm usually stingy) until brown and umm, cooked. (They looked nice and toasty, I wouldn't say 'soft' since they already are kind of soft...) I also steamed the asparagus pieces until tender, but still had a little crunch (but do them however you like!)
When thinking about dinner: Boil some water and cook pasta al dente. BEFORE draining, steal some pasta water--I just took a measuring cup and took some out. Drain your pasta and put it back into the pot. Add cooked asparagus and mushrooms, add goat cheese and season with salt, pepper, thyme (s/p=salt and pepper). Add enough cooking liquid to make a sauce that will coat the pasta ever so nicely.
Note: The pasta water has some starch from the pasta, so it adds some thickness that regular water or veggie stock wouldn't have, but if you forget as I often do, either of these would work!
Served up with some TilapiaI guess by now you have probably figured out that I *heart* goat cheese, and will put it in almost everything. And that I like doing things ahead of time so the right before dinner cooking time is minimal. [I know I'm not supposed to start a sentence with and, but it seemed like a run-on if i kept it together...] If I come home late and am starving, I will eat half my kitchen while cooking and be full by the time dinner's done, so this works for me :)
Oh, the tilapia? I just sprinkled some of this awesome spice blend from Penzey's (If you've never heard of them, I highly recommend checking them out). It's called Sunny Paris, it's got shallots, chives, green peppercorn, french basil, tarragon, chrvil, bay leaf and dill weed. Smells amazing. So I cooked up in a nonstick skillet with a little EVOO. Just when they were about done, I added ~1/4c white wine (I almost spelled that with an h;-)), squeeze of lemon juice, and some capers. That cooked off quickly, leaving the fish nicely flavored. Very quick!!
I'll stop rambling now and hope you all have a great friday!
Easy-to-Make Rotisserie Chicken and Roasted Vegetables
I haven't been home for the last three weekends and I'll be traveling the next two as well, b
ut I'm not complaining. It's been good to get out of Los Angeles and break my routine. But traveling means eating out and even if the food is great, I miss home-cooking.
When I got home I wanted to make a meal but I needed to cook something that didn't take too much effort. A rotisserie chicken definitely fit the bill. With only a couple of minutes of prep, I could walk away and let the chicken cook itself. The skin seals in the meat's delicious juices while it crisps on the outside. You get the best of both worlds: moist and crisp.
Whenever I've seen rotisserie masters like Thomas Odermatt of RoliRoti, they always put potatoes and onions in the drip pan at the bottom of the rotisserie. The vegetables soak up the drippings and fry crisp-on-the-outside from the indirect heat. I correctly assumed that a lot of other vegetables could be added to the drip pan and gain a flavor advantage.
If you don't have a rotisserie, no problem. You'll get a similar effect if you roast the chick
en in the oven. Just turn the chicken every 30 minutes so it cooks evenly. About the vegetables, I used potatoes, onions, carrots, mushrooms, and Brussels sprouts but you can add just about any you like--eggplant, squash, broccoli, cherry tomatoes, turnips...
Chicken-Roasted Vegetable Soup
And there's a two-fer here: save the bones and make stock, then chop up the left over roasted vegetables or sauté new ones, and make a chicken-vegetable soup. Top with homemade croutons and you have a second easy-to-make home cooked meal.
Rotisserie Chicken and Roasted Vegetables
ut I'm not complaining. It's been good to get out of Los Angeles and break my routine. But traveling means eating out and even if the food is great, I miss home-cooking.When I got home I wanted to make a meal but I needed to cook something that didn't take too much effort. A rotisserie chicken definitely fit the bill. With only a couple of minutes of prep, I could walk away and let the chicken cook itself. The skin seals in the meat's delicious juices while it crisps on the outside. You get the best of both worlds: moist and crisp.
Whenever I've seen rotisserie masters like Thomas Odermatt of RoliRoti, they always put potatoes and onions in the drip pan at the bottom of the rotisserie. The vegetables soak up the drippings and fry crisp-on-the-outside from the indirect heat. I correctly assumed that a lot of other vegetables could be added to the drip pan and gain a flavor advantage.
If you don't have a rotisserie, no problem. You'll get a similar effect if you roast the chick
en in the oven. Just turn the chicken every 30 minutes so it cooks evenly. About the vegetables, I used potatoes, onions, carrots, mushrooms, and Brussels sprouts but you can add just about any you like--eggplant, squash, broccoli, cherry tomatoes, turnips...Chicken-Roasted Vegetable Soup
And there's a two-fer here: save the bones and make stock, then chop up the left over roasted vegetables or sauté new ones, and make a chicken-vegetable soup. Top with homemade croutons and you have a second easy-to-make home cooked meal.
Rotisserie Chicken and Roasted Vegetables
Yield: 4 servings
Time: 2 hours
Ingredients
1 farm fresh 3 1/2 – 4 pound chicken ( washed, pat dried, legs and wings trussed)
2 carrots (washed, ends trimmed, peeled, cut into 1/4" thick rounds)
1 yellow onion (washed, ends trimmed, peeled, roughly chopped)
1/2 pound 
wise)
1/2 pound mushrooms (washed, dried, quartered)
1/2 pound Brussels sprouts (washed, root end trimmed, quartered)
Olive oil
3 tablespoons fresh rosemary leaves
Sea salt and pepper
Method
Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper. Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesn’t slip during cooking. If a rotisserie isn’t available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.
In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper. If using an oven, put the chicken on a roasting rack over the pan. If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.
Every 30 minutes, toss the vegetables for uniform cooking.
Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes. Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.
Thursday, September 18, 2008
Meme
Kinda seems like I'm saying Me, Me :-P What follows is probably much more than you'll ever need to know... but that's ok :) I've been tagged by Esi, so I figured I'd share the wealth
Meme from Esi of Dishing Up Delights
The latest Batman
What Book Are You Reading?
East of eden (never read it in skool)
Favorite Board Game?
I loved monopoly as a kid, and scattegories is always fun
Favorite Magazine?
I’ve taken a hiatus, but: The Week, Women’s Health, Runner’s World, Bon Appetit were frequent reads
Favorite Smells?
Vanilla… or Aqua di Gio ☺
Favorite Sounds?
nature
Worst Feeling In The World?
Letting someone down
First Thing You Think of When You Wake?
What time is it? (no, I don’t usually need an alarm clock…)
Favorite Fast Food Place?
I try and avoid them… does Panera count?
Future Child’s Name?
Hmmm, we’ll see
Finish This Statement—“If I Had a Lot of Money,”
Nothing would change! (except I’d be able to give a little more)
Do You Drive Fast?
They say a lead foot runs in the family…
Do You Sleep With a Stuffed Animal?
Not unless you count the two dogs… but they’re just stand in’s until I can get real ones ☺
Storms—cool or scary?
Cool
What Was Your First Car?
A very old mercury cougar
Favorite Drink?
Stumped me, I think it depends on the situation—is it cold or hot out? What have I been doing?
Finish This Statement—“If I Had the Time, I Would…”
Travel, maybe train to be more competitive in sprint tri’s (that could be fun!), and how about volunteering my time to help others?
Do You Eat the Stems on Broccoli?
Not the whole stem… but I don’t really know why
If You could Dye your Hair Any Other Color, What Would It Be?
Purple? Kidding. I like my hair color!
Name All the Different Cities In Which You Have Lived
In NY: Scotia, Clifton Park, Rochester, the Bronx
In PA: Philadelphia
Favorite Sport to Watch?
Are you ready for some football? Yes!!! Go G-men☺
One Nice Thing About The Person Who Sent This To You
Only one? Well, I just love the simplicity and ingredients in everything Esi makes!
What’s Under Your Bed?
My bed is currently disassembled… But my mom keeps wrapping paper under the one at home!
Would You Like to Be Born As Yourself Again?
Who else could I be?
Morning Person or Night Owl?
Morning, no doubt about it!
Over Easy or Sunny Side Up?
Scrambled, it’s easier!
Favorite Place to Relax?
In the woods
Favorite Ice Cream Flavor?
Umm, maybe moose/pb tracks? No, watermelon sherbet. Or… my my, there is no favorite!
Meme from Esi of Dishing Up Delights
The rules of this one are: answer the questions, tag some other people, link to me and them, tell them about it.
I'm tagging:
The latest Batman
What Book Are You Reading?
East of eden (never read it in skool)
Favorite Board Game?
I loved monopoly as a kid, and scattegories is always fun
Favorite Magazine?
I’ve taken a hiatus, but: The Week, Women’s Health, Runner’s World, Bon Appetit were frequent reads
Favorite Smells?
Vanilla… or Aqua di Gio ☺
Favorite Sounds?
nature
Worst Feeling In The World?
Letting someone down
First Thing You Think of When You Wake?
What time is it? (no, I don’t usually need an alarm clock…)
Favorite Fast Food Place?
I try and avoid them… does Panera count?
Future Child’s Name?
Hmmm, we’ll see
Finish This Statement—“If I Had a Lot of Money,”
Nothing would change! (except I’d be able to give a little more)
Do You Drive Fast?
They say a lead foot runs in the family…
Do You Sleep With a Stuffed Animal?
Not unless you count the two dogs… but they’re just stand in’s until I can get real ones ☺
Storms—cool or scary?
Cool
What Was Your First Car?
A very old mercury cougar
Favorite Drink?
Stumped me, I think it depends on the situation—is it cold or hot out? What have I been doing?
Finish This Statement—“If I Had the Time, I Would…”
Travel, maybe train to be more competitive in sprint tri’s (that could be fun!), and how about volunteering my time to help others?
Do You Eat the Stems on Broccoli?
Not the whole stem… but I don’t really know why
If You could Dye your Hair Any Other Color, What Would It Be?
Purple? Kidding. I like my hair color!
Name All the Different Cities In Which You Have Lived
In NY: Scotia, Clifton Park, Rochester, the Bronx
In PA: Philadelphia
Favorite Sport to Watch?
Are you ready for some football? Yes!!! Go G-men☺
One Nice Thing About The Person Who Sent This To You
Only one? Well, I just love the simplicity and ingredients in everything Esi makes!
What’s Under Your Bed?
My bed is currently disassembled… But my mom keeps wrapping paper under the one at home!
Would You Like to Be Born As Yourself Again?
Who else could I be?
Morning Person or Night Owl?
Morning, no doubt about it!
Over Easy or Sunny Side Up?
Scrambled, it’s easier!
Favorite Place to Relax?
In the woods
Favorite Ice Cream Flavor?
Umm, maybe moose/pb tracks? No, watermelon sherbet. Or… my my, there is no favorite!
Wednesday, September 17, 2008
A Chef's Gathering in Support of Foie Gras
Last week I was in 
was my guide, taking me to her favorite markets and shops. My trip was a whirlwind of activity, walking miles every day, taking photographs, eating wonderful meals, tasting chocolates, cheese, and wines, and catching up with Randa.
time to sit in a cafe, enjoy a leisurely cup of coffee and while away the day talking.
I knew I was going to bring back food that would memorialize the trip. Stopping in Randa's favorite cheese shop, I wanted to take arm loads of cheese, but I consoled myself with large pieces of Comté and Gruyère. From Le Bon Marché I bought two jars of Rillettes de Canard aux Olives and a large bottle of duck confit. From Goût, Thé et Chocolat near the Marché d'Aligre, a box of handmade chocolates.
Back in 
riend and neighbor Norm invited me to join him at the Chef Gathering & Tasting Event.
Set up in the open-air courtyard of the Bel-Air Bay Club, the gathering was a celebration of fine food and wine. A who's-who of LA's gourmet chefs were there to taste generous offerings of foie gras from Rougié, Gourmet Imports amazing selections of cheese, smoked salmon and caviar from Universal Seafood, wines from W.J. Deutsch and Sons, Pommery champagne, and Yvan Valentin's petit fours and hand-made truffles.
Following Norm's lead, I filled my plate with foie gras in every form imaginable, duck prosciutto, smoked salmon with caviar, a
piece of Puits d'Astie (a sheeps milk cheese from the Auvergne that Gourmet Imports ha
s just recently imported) and a slab of the very runny Snowdrop (a goats milk cheese from Boulder, Colorado
made by Haystack Mountain), petit fours, and handfuls of Yvan Valeni's truffles.
After we found a place to sit, Norm and I had the chance to enjoy the food, drink a glass of Pierre Sparr
Pinot Blanc from W.J. Deutsch and Sons, return for more samples of the foie gras and cheese, and because his good friend Pierre Sauveget (Executive Chef, Bel-Air Bay Club) had joined us, a parade of chefs stopped by to chat. Finally I was enjoying my Parisian experience, albeit only half a mile from our house.
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