Tag Archive: tomato


Kale Ceasar Salad

salad-carol-scottSo it seems we find ourselves in the New Year (yay!) and yet in the depths of Winter…still. Oh but it’s not so bad, right? And there’s of course more than comfort food around to lift our spirits πŸ™‚ I am happy to remember all those winter foods that weren’t in season and weren’t around, even a couple months ago. And somehow, I’m now hungrier – all the time! 😦 Mostly, I just end up wanting to make soup, but it’s good to diversify. And this brings me to my post.

So, is salad in season? No. But Kale is. I know what you’re thinking. Salad. Bor-ing. Ceasar, bleh – but no, I promise you this is worth the effort. Because, let’s just be honest here – caesar is awesome – emperor actually, and I’ll be the first to admit I don’t care for anchovies BUT then there’s CAESAR (I am trying to make my point, although I may just end up being redundant, but seriously) there are other perks to the wintertime salad. First, you cancaesar_salad scratch most fruit off that list because, darn, it’s just not ripe or even available and the first rule of any caesar is that it’s all about salty. In the absence of sweeter fillers, it’s good to add a go-to-protein or two to the salad that’ll contribute some texture and quantity. My choice: cubed cheddar cheese (instead of Parmesan) and ham, but the recipe I used suggested roasted chicken too. Remember, science (as reported by the Business Insider) just debunked 5 of the silly myths about meat that are out there so now we know that it is healthy, a great source of protein, our bodies can (and do) digest it well, and that it does not cause disease, or make you fat. Thank you, science.

Julius_Caesar_Coustou_LouvreThe secret ingredient here? Brown rice. I know I hate rice too, hate it. It’s the absence of something, I think, what’s it called? Oh yeah: flavor. But what’s the second rule about making a caesar salad? (I’m totally making this up, but still) It must have carbs. CARBS, say what, how can that be a rule?! Ask the Romans, they invented this. I’m only kidding, this dish is very American so I think it’s safe to assume that for it to be a caesar salad, there must be some carbohydrates in it. So the typical caesar has croutons and I try to avoid these tasty little treats full of empty calories (darn!) You know what packs a ton of (not empty) wholesome calories and can count itself as a good carb? That’s right, rice. Brown rice happens to be holier than thou when it comes to getting whole grains. Well thank god it’s good for something. I first came across this recipe in last September’s Cooking Light. Granted it called for quinoa, but brown rice is just as good.dressing

The labor intensive part of any salad is in the processing or chopping of all the raw veggies. The bad news? Caesar dressing from the store is over-rated and has waaaay too much sodium in it. The good news? You can make your own in about 24 seconds if you have handy some of the classic ingredients like a couple anchovies (yes, those slippery little suckers), olive oil, light milk or creme fraiche, and lemon. For me, the key to saving time in making this recipe lies in using a blender to puree everything – but this can just as easily be hand-chopped and mixed well.

I’ve included a quick & easy infographic from Women’s Health that breaks down all kinds of salad dressings you can make in 3 minutes, like a boss. Talk about easy, so you aren’t required to make creamy, salty dressing if you don’t want to; Greek, Honey Mustard, and Asian Dressing would all go just as well here πŸ™‚

salad dressings

Kale Caesar Salad with Brown Rice, Bell Peppers, and Ham

Ingredients

(for the salad)Brown-Rice

4.7 dl (about 2 cups) brown rice

1 bunch of kale (any color)

1 block of sharp cheddar, cubed

3 bell peppers, seeded & sliced

2 red onions, thinly slicedkale

500g (or 2 cups) cubed ham

5 tomatoes, coarsely chopped

(for the dressing)

2 anchovies, packed in oil

2 Tbs. hot water

1 lemon, juiced

1 dl (1/2 cup) creme fraiche or light milk

1/2 dl (or 1/4 cup) olive oil

2 garlic cloves, chopped

1 Tbs. English (or Worcestershire) sauce

sea salt & cracked pepper

(1) Cook the brown rice according to package instructions and let cool completely. (2) Wash the kale and remove the stems, chopping the leaves and putting all greens into a large salad bowl. (3) Add all the other chopped salad ingredients including the brown rice, cheddar cheese, onions, peppers, ham, and tomatoes. (4) To make the dressing, combine the anchovies, hot water, lemon juice, olive oil, garlic, creme fraiche, and Worcestershire sauce in a blender. Pulse until the dressing is creamy and smooth. Season to taste with plenty of salt & cracked pepper (5) When ready to serve, toss the salad with the dressing and heap into bowls, no bread needed, garnished with more cracked pepper and a wedge of lemon. πŸ™‚

Serves 4

cheeseYou’d be amazed just how much I made of this and just how fast it all “disappeared.” I really planned for leftovers but caesar is another one of those things that gets really good by just chillin’ in the fridge. Amazing.

My challenge for the new year: go-to-snacks that I can assemble in less than 10 minutes. Got any ideas for me? Please share! I guess healthy is a priority but emphasis on the easy/quick to assemble part.

Question for this post & its readers: what is your favorite salad dressing ever?!

1.6.2015

Rise of the Nachos

chips_paintingI can’t believe it’s 2014 – already! I have no excuse for not having a recent post, other than my Master’s thesis being due very soon. Just imagine all the celebratory food cooking and related cacophony of posts I could do after THAT πŸ˜€ For now, I wanted to post this simple & sweet blurb on nachos. Ahh, cheese. Where would food be without you? One of my favorite foods is cheese. One of my other favorites? Salsa. I am also a carnivore by nature and can’t help but like eating meat from time to time too. Where do these three meet? Cue in – nachos. This undervalued dish isn’t necessarily unhealthy, just watch the cheese! Nachos are on the rise and if you’ve a bad or nonplussed experience of the dish before, it’s time to make new memories, I mean nachos. We are lucky to be in the era of limitless culinary diversity and the sheer amount of different things you can put on cheesy nachos is kind of mind-boggling.

From what I remember of my restaurant experience with nachos, it’s a little slimy, a little soggy, and kind of anticlimactic. But I do also remember from my bar-tending days that nachos was the one dish that people would NEVER finish. Why? Because there’s too much if it! Granted, there’s nothing better when you’re really hungry than a steaming pile of chips & cheese, but it’s important to transcend the baseline comfort elements in this recipe to reach something better. The 3 recipes or versions I have here I read in last year’s Cooking Light. So easy! So simple! So tasty! I should write ads for this magazine πŸ˜‰

When it comes to nachos, here’s 3 tips to remember: 1. It’s quality, not quantity. Gourmet ingredients cheese_nachosgive you some deluxe nachos and no matter what, you will be full by the time you’re done (and there will be some left). Spread a baking sheet onto the oven pan and one layer of chips, no need to make mountains – I know tortilla chips are cheap but please refrain, for the sake of your stomach 2. Don’t skimp on the cheese. Broiled chips aren’t very tasty by themselves, but add the right amount of cheese and viola, irresistible goodness. The best part? Broiling this dish takes 1-2 minutes MAX. You put it in and you’re eating moments later, it’s like magic πŸ™‚ 3. Be creative. Try making what you’d consider you’re “dream nachos.” Then m???????????????????????????????????????????????????????????????????????????ake a Greek version, a Caribbean version, and/or good ol’ Tex-Mex. Mix it up and have all-veggie nachos or use some crazy ingredients like toasted sesame seeds or capers.. No need to restrain yourself, this dish is messy and sloppy and will turn out del-ish once covered in warm, melted cheese. Have fun, because you have TIME for that when making dinner only takes 15 minutes!

My star ingredient? Greek yogurt. Greek what?! You don’t need sour cream or creme fraiche, they’re merely nice condiments that should be used in moderation. But, you get some low-fat Greek yogurt and put a big dollop in the center of your nachos? It’s practically the same thing, only better (for your body, I mean). I love sour cream as much as the next American πŸ˜‰ but hey, there are alternatives to watch the calorie count and Greek yogurt is just as yummy. Below are 3 versions of simple nacho recipes you can make, enjoy and WARNING: you will need napkins πŸ˜€

Nachos – 3 Ways

(1) Pork & Bean Nachos with Tomatoes, Onions, and Fresh Herbs

Ingredients

1 bag of tortilla chips, unsalted

1 bag (or 2 cups) of shredded cheddar cheese

1 yellow onion, thinly slicednacho-combos

3 tomatoes, chopped

1 can black or red kidney beans, drained & rinsed

1 pork tenderloin, trimmed

1 bunch fresh cilantro, minced

1 bunch fresh basil (or mint)

1/2 bunch fresh parsley, minced

4-5 pickled or preserved jalapenos, for serving

1/2 cup low fat Greek yogurt, for serving

baking paper

vegetable oil

sea salt & cracked pepper

(1) Season the pork tenderloin generously with salt and pepper. Heat 1 Tbs. oil over medium-high heat in a skillet. When hot, brown the tenderloin on all sides, turning every 4 minutes or so and cook until tenderloin is firm, about 15 minutes total. Remove from heat, cover with foil, and let sit 10 minutes. When cool, slice the cooked pork into chunks and set aside. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips in an even (or not so even layer) across the baking sheet and top with meat and cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from the oven and add beans, tomatoes, and onion. Top with minced herbs, pickled jalapenos, and a dollop of Greek yogurt. Serve immediately.

Serves 4

(2) Spicy Shrimp Nachos with Salsa, fresh Jalapenos, and Avocado

Ingredients

1 bag of tortilla chips, unsaltedfresh-salsa

1 bag (or 2 cups) of shredded mozzarella cheese

1 bag (around 1/2 kg) frozen small shrimp, peeled & de-veined

1 jalapeno, seeded & sliced

3 Tbs. coconut flakes

4 Tbs. seafood seasoning or market spice

2 ripe avocados, slicednachos_02

1 bunch fresh Cilantro, minced

1 cup salsa of your choice or pico de gallo, for serving

1/2 cup low fat Greek yogurt, for serving

vegetable oil

baking paper

(1) Defrost shrimp, drain, and rinse thoroughly. Place in a bowl with seafood seasoning and 1 Tbs. oil and stir until well-coated. Heat another Tablespoon of oil in a saute pan over medium heat. When oil is shimmering, add the shrimp and cook, 1 -2 minutes, or until shrimp is pink and can be easily cut in half with a fork. Put cooked shrimp in a bowl and set aside. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips and coconut flakes in a layer across the baking sheet and top with shrimp and cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from the oven and add spoonfuls of salsa, slices of avocado, and jalapenos. Top with minced cilantro and a big dollop of Greek yogurt. Serve immediately.

Serves 4

(3) BBQ Chicken Nachos with Green Onions, Jack Cheese, and Honey-Mustard Coleslaw

Ingredients

1 bag of tortilla chips, unsaltedbbq-chix

1 bag (or 2 cups) of shredded Jack cheese

2 cups of cooked barbecued chicken, shredded or cubed

1 bunch green onions, thinly sliced

1/2 cup low fat Greek yogurt, for servingColeslaw

(for slawπŸ™‚

2 Tbs. honey

1/4 cup Greek yogurt

2 Tbs. mustard

1 tsp. paprika

sea salt & cracked pepper

1/2 head of red cabbage, thinly sliced

1 head of fennel, thinly sliced

2 carrots, peeled & grated

3 Tbs. fresh dill fronds

baking paper

(1) To make slaw, put honey, paprika, 1/4 cup Greek yogurt, and mustard in a jar or container with a tight-fitting lid. Seal the container and shake until ingredients have combined. Season dressing to taste with salt & pepper and chill at least 20 minutes for flavors to meld. Mix thinly sliced cabbage, fennel, and carrots in a large bowl and add dressing. Stir until combined and chill slaw until ready. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips in a layer across the baking sheet and topnachos_painting with barbecued chicken pieces and Jack cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from oven and add green onions and spoonfuls of coleslaw. Top with a big dollop of Greek yogurt and serve immediately.

Serves 4

My question: what are the craziest (as in crazy delicious) things you can think of to put on nachos?

Come on, I’d love to hear what that could be – I want to make MORE of this cheesy deliciousness and I need some fresh ideas…

1.31.2014

corn_poster_ThanksgivingHappy Thanksgiving! Wait, did I miss it?! It’s been a little while since my last post so I thought I’d do something fantastical, something fresh and flavorful in this frigid month of November. Entrer: the roasted chicken.

Chicken, you say — what about Turkey? Don’t get me wrong, I LOVE, miss, dream about turkey, but a cook should not underestimate the goodness & divine simplicity of a roasted chicken. My reasons? First of all, it’s cheap, ahem–cheaper. Secondly, it’s smaller. I WISH I had the time, a big enough oven, and actual guests to make a 20 pound turkey, but I don’t πŸ˜€ Third, a chicken cooks much faster because yeah, it’s smaller, and I can’t even begin to point out the delicious possibilities that emerge with all that the leftover chicken. Roasted/rotisserie chicken makes the best sandwiches…assuming there are leftovers. After mulling over my Thanksgiving plans I decided yes, a roasted chicken is just what was needed for our little celebration.

My secret ingredient? The dry rub. Okay, so this is like 6 ingredients, but it’s pure magic. I saw this particular dry rub recipe in this month’s Bon Appetit (see the photo below, that’s what caught my attention FIRST). It’s probably one of the more colorful rubs I’ve ever seen (thank you pink peppercorns) — and emphasis on easy! One of my favorite spices in the world is coriander so any recipe that uses coriander seeds tends to seize One-Hour-Roasted-Chickenme by the taste buds πŸ˜› It takes only 7 hours to cure a chicken covered in dry rub (vs. 2-3 days to brine one), so I was sold from the start. The apartment still smells like roasting peppercorns and oranges..

Since posting just one Thanksgiving recipe seems absurd, I posted the menu that I ended up making on our rainy, foggy evening. It includes a tomato-basil risotto that has corn, white wine, and lots of garlic & onions. Mmm, so glad I found another excuse to make risotto! This risotto recipe is from Fine Cooking; coming across it, I initially thought “wow, all my favorite ingredients in one risotto recipe..” I took it as a sign πŸ™‚

Peppered Citrus Dry Rub

IngredientsPink_Peppercorns

1 whole chicken (or turkey, or duck..)

2 Tbs. black peppercorns

2 Tbs. pink peppercorns

2 Tbs. coriander seeds

1 tsp. white peppercorns

6 bay leaves

3 lemons, zested

1 orange, zesteddry-brine

1 dl (or 1/4 cup) coarse sea salt

2 Tbs. brown sugar

cooking twine

foil

(1) In a small saucepan, combine all of the peppercorns, coriander, and bay leaves. Toast on medium heat until fragrant, less than 5 minutes. Remove from heat & let cool. Put these spices in a spice grinder or blender (…or a plastic bag that you seal & beat with a rolling pin:-)) and grind until the peppercorns & seeds are coarsely broken up. Add the salt, lemon & orange zest, and brown sugar; mix. Tada! Dry rub. (2) Wash the bird and dry with paper towels. Place with the breast facing up on a large plate or dish. Cross & tie the legs together with kitchen twine. When the bird is dry, massage the dry rub into the skin and everywhere else it sticks until you’ve used all of the dry rub. Chill the chicken, uncovered in the fridge to brine, approx. 6 hours. (3) Preheat oven to 220 degrees Celsius (430 degrees Fahrenheit). Remove the chicken from fridge and drain any liquid. Rinse off the dry rub and pat dry. Transfer to an oven pan lined with foil and put on the top rack in oven. Let the skin crisp 10-15 minutes. (4) Turn the heat down to 180 degrees Celsius (360 degrees Fahrenheit) and cook the bird about 20 minutes per pound of poultry (or 1/2 kg). (5) Remove bird from oven and loosely cover with foil. Check temperature with a meat thermometer in the thickest part of the thigh, should register at least 85 degrees Celsius (185 degrees Fahrenheit). Let sit 10 minutes before carving. Serve sliced or in pieces with warm buttered rolls.

Serves 4

Tomato-Basil Risotto with White Wine, Sweet Corn, & Garlic

Ingredientsbasil

2 cups arborio rice

2 onions, peeled & chopped

7 garlic cloves, peeled & chopped

5-6 cups broth or reconstituted bullion

4 tomatoes, chopped

1 cup white wine (like chardonnay)

1 bunch of fresh Basil, chopped

1/2 cup (just over 1 dl) of shredded cheese, pref. Parmesan

3 Tbs. butterrisotto cooking

olive oil

sea salt

cracked pepper

(1) In a large pot, melt the butter over medium heat. When hot, add onions & garlic; let cook, stirring, until translucent, about 10 minutes. In a separate bowl, mix together tomatoes, basil, and 2 Tbs. olive oil. Set aside. (2) Add the rice to the pot and, stirring often, let it crisp slightly. Next add the wine and corn and cook until liquid has absorbed. (3) Continue cooking the risotto over medium heat, adding broth 1/2 cup at a time, and stirring often to prevent sticking, until liquid absorbs. This means you should be adding more wine/broth to the pot every 5-7 minutes or so. (4) Taste test the risotto after you’ve used up all the broth; cooked risotto rice should have slight texture to bite, but not be crunchy. (5) Add the tomato basil mixture and turn off heat. Let the risotto stand covered 3-4 minutes. Fold in the shredded cheese, season with salt and pepper, and serve.

Serves 4

chicken_horrorI know risotto is not the traditional dish to serve during this delicious holiday, but it beats trying to concoct stuffing without breadcrumbs, pecans, or cranberries 😦 My next post will be on the lighter side of things as I travel to Indonesia and get to try Bali cuisine. I have a feeling it’s going to blow my mind.. πŸ˜€

My question: What is one (non traditional) dish you’ve made for Thanksgiving and really loved?

11.29.13

Mussels 4 Ways

musselsAhh, mussels. It’s hard to describe precisely why I like these crusty, salty bivalves. Once in a while I get a little piece of shell as I’m eating, and I think to myself: why do I do this? Simply speaking: mussels are delicious. Labor-intensive, yes. Delicate and high maintenance, a little. Dirty and fishy, often enough. So what’s the big deal? Again, mussels are delicious – and good for you to boot. Plus, making mussels (avec le bouillon) is an art form that I have a lot of respect for – the art of broth-making.

There’s something salivating about a big pot of mussels on the table, filled with dark shells submerged in a broth that smells something of butter and wine. Furthermore, mussels are one of those magical foods that become heavenly when cooked with/in alcohol. The catch? You have to take care when making them, or at least pay some attention. I used to buy the poor creatures alive, keep them padded with damp paper towels in my fridge for 24 hours while I got my act together to go ahead and steam them for dinner. A quarter of the little guys would die as I was trying to de-beard them between the sink and the hot stove. I’ll agree, that’s way to much work… My solution? The seafood section at the grocery store is huge, have you checked it out? There’s all sorts of stuff there, including — mussels, in the shell, beautiful and ready to go. I buy a huge, flash-frozen batch for around $9.00 and keep it in the freezer until I’m ready. The best part? No defrosting, you get to concentrate on the broth and as soon as that’s ready you crank up the heat, add frozen mussels, and five minutes later (less, really) you’re ready to dig in.

strained-mussels-judy-mercer

Mussels seem like a poor man’s food but when you’re eating the poached and pinkened sea creatures between pieces of a baguette and some roasted garlic, it’s close to heaven πŸ˜‰ My advice is to make mussels in any form — and experiment a little with your favorite seafood spices and sauces. Get the mussels frozen and save them in your freezer for a rainy day. I’ve been playing around with mussel recipes and these particular 4 I made up from looking over the various versions in existence (and my own taste and favorite ingredients). Belonions1ow are what I think are the best ways to serve these sweet & salty little things. As always, when making a big pot of mussels, remember to serve them in bowls with big spoons; and other than the mussels + steaming broth, all you really need is a lot of bread and, oh yeah, napkins.

My star ingredient? The onion family. In every one of these mussel recipes, one of the onion family is used; and thank god it’s a big family. Cooking the onions/garlic is how this dish begins and the finished product would not taste the same without this aromatic group of ingredients. The super hero ingredient? Vegetable bullion allows you to make broth with some hot water in seconds, and it can sit in your spice drawer until needed for months. Just be aware it packs a salty taste. But broth is what makes mussels such a sensational dish, so be sure NOT to water down the both any more than is needed, or maybe just water it down with wine instead πŸ˜€

Mussels – 4 Ways (!)

(1) American – Beer Mussels with Bacon, Red Beans, Roasted Garlic, & Fresh Thyme

2 lbs. frozen musselsbeer_mussels

Broth: 1 bottle (light) beer, 5 pieces of bacon, 5 shallots (sliced), 3 Tbs. butter, 3 cups vegetable broth, 1 can kidney beans (drained & rinsed),

Season with: fresh Thyme (minced)

Serve with: whole wheat baguette (sliced), 4 heads of garlic (roasted), & aged Parmesan (shredded)

(1) To roast garlic: preheat the oven to 190 degrees Celsius (375 Fahrenheit). Cut the top off 4 heads of garlic with a serrated knife. Season lightly with oil, salt, & pepper and wrap OLYMPUS DIGITAL CAMERAtightly in foil. Bake for 60-65 minutes until cloves are golden and sweet. Let cool and remove from foil before serving. (2) Melt butter in a large pot over medium-high heat. When hot, add shallots and cook about 3-4 minutes, stirring occasionally. (3) Add bacon sliced and cook until fat had rendered and the pieces have browned slightly, 4-5 minutes more. Remove bacon from pot and chop (or chop in the pot with a pair of scissors). (4) Return bacon to the pot. Add broth, beans, and a Tablespoon of fresh Thyme. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and beer. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and fresh Thyme. Serve immediately in bowls accompanied by bread, roasted garlic, & cheese.

Serves 4

(2) Asian – Spicy Mussels with Saki, Thai Chilies, Mushrooms, & Sesame Seeds

2 lbs. frozen musselsmussels_asian

Broth: 1 cup saki, 1 bunch green onions (sliced), 3 Tbs. butter, 2 cups mushrooms (sliced), 1 small can bamboo shoots (drained & rinsed), 1 small can water chestnuts (drained, rinsed, & sliced), 3 cups vegetable broth, 2 Thai chilies (sliced), 1 piece fresh ginger (peeled & sliced), 1/2 Tbs. soy sauce.

Season with: sesame seeds (toasted) & chili flakes

Serve with: garlic bread or steamed rice

(1) Melt butter in a large pot over medium-high heat. When hot, add green onions and cook about 3-4 minutes, stirring occasionally. (2) Add mushrooms and 1/2 Tbs. sesame seeds, stirring occasionally until slightly browned.Β  (3) Add ginger, bamboo shoots, chili-flakesand Thai chilies, stirring often until fragrant, another 5-6 minutes. (4) Add the broth, soy sauce, and water chestnuts. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and saki. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, chili flakes, and sesame seeds. Serve immediately in bowls accompanied by rice and/or bread.

Serves 4

(3) French – Provencal Mussels with White Wine, White Beans, Dill, & Fresh Tomatoes

2 lbs. frozen musselsMUSSELS-PROVENCAL

Broth: 1 cup white wine, 2 red onions (sliced), 3 Tbs. butter, 2 tomatoes (chopped), 1 can white beans (drained & rinsed), 1 celery stalk (sliced), 3 cups vegetable broth, 1 can artichoke hearts (drained, rinsed & chopped), 1 Tbs. dried Dill, 2 garlic cloves (sliced).

Season with: sea salt, cracked pepper, & lemon juice

Serve with: buttered bread & dollops of Greek yogurtwhite_beans

(1) Melt butter in a large pot over medium-high heat. When hot, add red onions, celery, and garlic. Cook about 3-4 minutes until softened, stirring occasionally. (2)Β  Add tomato, dried dill, and artichoke hearts, stirring often until fragrant, another 5 minutes. (4) Add the broth, and white beans. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and white wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and lemon juice. Serve immediately accompanied with buttered bread & dollops of Greek yogurt πŸ™‚

Serves 4

(4) Indian – Curry Mussels with Chickpeas, Red Wine, Leeks, & Cashews

2 lbs. frozen musselsCurry-Mussels

Broth: 1 cup red wine (sub Indian beer), 1 bunch leeks (washed & sliced), 3 Tbs. butter, 2 celery stalks (chopped), 2 carrots (peeled & chopped), 3 Tbs. curry powder (any), 1 can chickpeas (drained & rinsed), 3 cups vegetable broth, 1/2 cup cashews (salted), 1/2 cup milk (or cream), 3 garlic cloves (sliced).

Season with: roasted paprika & fresh cilantro (minced)

Serve with: garlic naan & seared veggies

(1) Melt butter in a large pot over medium-high heat. When hot, add leeks, celery, carrot, OLYMPUS DIGITAL CAMERAand garlic. Cook about 10-12 minutes until softened, stirring occasionally. (2)Β  Add cashews, curry powder, and chickpeas, stirring often until fragrant, another 5 minutes. (4) Add the broth and bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and red wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with milk (adding more if needed), salt, roasted paprika, and fresh cilantro. Serve immediately accompanied with buttered naan or seared veggies of your choice.

Serves 4

painting_musselMy “trick,” if you will, is that I only add the wine/saki/beer to the pot of broth when I throw the mussels in, that way the little critters basically poach in alcohol, versus it just burning off in all the boiling… Steaming hot and wreaking of herbs and butter, it’s hard not to get a little messy devouring dishes like these πŸ˜›

My question: what is your all-time favorite seafood dish to eat ? – something you wouldn’t make for yourself, but might treat yourself to? Mine would still have to be lobster tail, mmm… πŸ™‚

9.4.13

Sweet and Easy Tomato Jam

tomato-PaintingWhoa, where did July go? It’s already over and being on vacation with a little guy means my cooking is pretty much at a minimum. BUT…a lady’s got to eat and so, I am pleased to present an easy, tasty, amazing recipe for tomato jam.

Tomato jam, you might say, how strange?! Let me say this: just because it didn’t start out sweet, doesn’t mean it wasn’t meant to be sweet πŸ˜€ One of the things I miss from South African food is all the tomatoes — tomato chutney, tomato-flavored potato chips, braaied tomatoes (a.k.a grilled), spicy ketchup, and other assorted tomato-goodness. I’ll admit, I am a fan of tomatoes. Why? Because they’re awe-some. If I had to eat just 1 thing, for the rest of my life, tomatoes would be it. Seriously, some of the simplest, healthiest, tastiest recipes require tomatoes –salsa, marinara, bruschetta, tomato soup –the list goes on and on. Where would humankind be without tomatoes? We’d have a whole less flavor and nutrition to work with in the kitchen, of that I am certain πŸ˜›

So yes, the star ingredient in this recipe is the tomatoes. Why? Because they’re cheap, they cook quickly, and they’re already tasty by the time you’ve bought them. Cooking tomatoes intensifies the flavor and either way, this veggie (or fruit, whatever) is good for us so we should all be eating more of them! Tomato jam is a very traditional thing in South Africa. In the U.S., or my newer home in Denmark – it’s a strange thing and not so common. But jam is so easy (too easy) I mean, just add sugar, tomatoes, water, and boil (watching and stirring once in a while too) and whala, you have jam. tomato-jam-on-bread

Tomato jam may sound like a unique ingredient but it goes great in a ton of things, spread it on slices of grilled cheese, as a condiment on a cheese plate, a heaping spoonful over a charred steak – keep in mind that despite the fact that these are tomatoes we’re talking about, this jam is super sweet, sticky, and of course very red πŸ™‚

The best part is, this entire recipe needs only 4 ingredients, an hour on the stove, and you’ve got enough jam to butter sandwiches every day for a month πŸ™‚ Keep in mind there is room for additions to the jam, like garlic, onion, or herbs. Add some spice or curry to the jam and you basically have tomato chutney πŸ™‚ Remember that with jam, it’s okay if it’s chunky, just as long as the excess liquid is boiled off so the jam coats the back of a spoon and takes on an oozy, lazy-like nature. Nice to look at and easily preserved in jars, tomato jam could be used as a gift, condiment, or surprise ingredient. I say be creative and use it wherever you see fit, you’d be surprised how many things become irresistibly delicious with a dollop or two of tomato jam…

Sweet Tomato Jamtomato jam

Ingredients

2 cans diced tomatoes

2 cups sugar

1/4 cup apple cider vinegar

1 lemon

(1) In a large saucepan, mix sugar, vinegar, and tomatoes (do not drain). Bring to a boil over medium-high heat. (2) When bubbling, lower the heat and simmer, stirring often, for about an hour or until liquid has evaporated. (3) Add lemon juice to the jam and stir well, cooking for another minute. (4) Remove from heat and let cool, store jam in a sealed container in the fridge for up to 8 weeks.

Serves 8

Still_life_fruit_lobster_Alexander_CoosemansTomato jam is pretty tasty so if you haven’t tried it, I highly recommend it πŸ™‚ My newest craving (I mean indulgence) is Lobster — I really wish that crustacean was less mindbogglingly delicious than it is. And so red too! I’m going to have to make some more of it soon…

My question: What is your favorite jam or marmalade? This can be fruit or veggie, maybe even a chutney (?)

8.2.13

Shrimp Saganaki (!)

Almost called this post “ode to Greek food” but it is perhaps a better ode to cheese πŸ™‚ Maybe there’s something about the dead of winter that makes you crave richly flavorful (and wonderfully filling) dishes. It’s been a while since I had shrimp and I have Greece_posterno excuse; it’s really the cutest, tastiest little crustacean I’ve ever had. The best part of this dish in particular is what I’d like to call its “Greekness,” which translates into how simple it is by nature – with basic ingredients, easy preparation & cooking, and even simpler cleanup since you’re all eating out of the skillet. What more could you ask for from bread and cheese?

My star ingredient would have to be the feta cheese. This dish would have been damn boring without it. And while ouzo, tomatoes, herbs, and shrimp all make for a layered entente flavor-wise, the cheese is always the best part. I mean, isn’t it? There’s something special about melted cheese too, feta is no exception. Like all components of Greek food, feta goes well with garlic. Coincidence? I think not! More like culinary fate, but that does sound a bit intense πŸ˜‰ The Greeks knew a thing or two about good food back in the day, as they still do, just look at their contributions to cooking and awesome food-eating as we know it today – wine, yogurt, olive oil, vinegar – what would we be eating today without them?

I made this for some fellow foodies last week and it was well worth all the chopping and sautΓ©ing (which really wasn’t much). I was initially worried it wouldn’t feed us all, but cheese always satisfies πŸ™‚ if not, garlic bread definitely helps! This dish, like shrimp in general, goes great with a (chilled) white wine. I am not a huge fan of chardonnay but with shrimp it’s like bread and butter πŸ˜€

This recipe comes from July’s Bon Appetit. I don’t know why I hesitated to make it way back when in July (oh yes, maybe the newborn baby was a mild deterrent;) but I got rather inspired with a new kitchen and all, along with a whole new host of super markets to forage through for “Greek” ingredients. Call it the spice of life, variety just makesFeta_cheese a chef want to show off πŸ˜‰ Like the recipe subtext says, high-quality ingredients make this recipe, so don’t skimp on the good stuff – I used a nice ouzo, marinated shrimp, and the most solid chunk of feta I could find πŸ™‚ Everything in this dish comes together pretty fast so remember to put the bread in the oven!

I did add one flaming embellishment to this recipe – which is probably the one reason I like saganaki in the first place! In theΒ  authentic Greek version of this recipe, the cheese is doused in ouzo and set aflame, effectively melting the cheese and looking seriously cool in the process. Did I light my skillet of cheese on fire with ouzo? Yes, without hesitation too πŸ˜€ (okay, only a few seconds of hesitation though..) and I can tell you, it was awesomely non-dangerous and was only really alit for about 7 seconds, although completely covered in a purple flames that whole time…This just makes me want to flambe all sorts of others things with ouzo too πŸ˜‰

Shrimp Saganaki with Fresh Herbs, Feta Cheese, and Tomatoes

Ingredients

1/2 kg. medium-sized shrimp, peeled & deveinedshrimp-medium

4 oz. block feta

3 small loaves garlic bread (frozen or fresh)

1 bunch green onions, chopped

8 garlic cloves, chopped

1 can chopped tomatoes, drained

1/2 cup white wine

3 Tbs. ouzo (anise-flavored liquor)

1/2 cup vegetable broth

1/2 cup chopped fresh dillFIRE

1/2 cup chopped fresh basil

1 Tbs. dried oregano

olive oil

sea salt & cracked pepper

(1) Heat 3 Tbs. olive oil in a large skillet over medium heat. When hot, add green onions and garlic, stirring often until softened, about 3 minutes. (2) Add tomatoes and stir occasionally until reduced by half, about 5 minutes. Remove from heat. (3) Add wine, dried oregano, ouzo, and broth to the skillet and return to heat on medium-high. Let boil until reduced by half, another 5 minutes, and season to taste with salt and pepper. (4) Combine the fresh herbs in a cup, stirring half into the skillet mixture and reserving the remaining half of the herbs for serving. (5) Reduce heat to medium, and add shrimp, laying them on the side, leaving some space in the middle. Put the block of feta in the center of the skillet and cover, cooking until the cheese is soft and shrimp are cooked through, 5-6 minutes. (6) Warm the garlic bread in the oven and slice. When done, place in a glass bowl and cover. (7) When the shrimp & cheese are looking ready, pour a shot of ouzo over the top of the feta. Safely, light the ouzo on fire and let cook until flames extinguish themselves, about 10 seconds. (8) When ready to serve, remove skillet from heat. Put on the table with a wooden cutting board beneath (to protect the table:). Garnish the skillet mixture with the rest of the fresh herbs and cracked pepper. Serve hot with small plates and garlic bread. Goes with white wine, chilled beer, and/or more ouzo with lemon slices πŸ™‚

Serves 4

Shrimp-and-tomatoGod bless Greek flavors! I’ll have to go there someday, especially if I ever want to see the sun again πŸ˜‰ In the meantime I’m going to cook more creatures of the sea! They’re just so…tasty.. πŸ˜€

My question: What, in your opinion, is the tastiest appetizer involving seafood?

Maybe to truly answer this question, I’ll need to throw a little cocktail party where we serve 5 or 6 seafood appetizers and poll the guests to see which dish goes best with very dry martinis πŸ™‚ Mmm…

2.24.13

Pesto meets Breakfast

KBH – KΓΈbenhavn πŸ˜€ I am here (!) and loving all the new sights & sounds. Plenty of new food to feast my eyes on and it’s all about layered, light, experiential flavors in Scandinavian cuisine. I’m still experimenting with the economical/baby-friendly copenhagen_poster2art of cooking these days, which goes pretty well, depending on the day πŸ˜‰ my main goal though is coming up with meals that can be put together really fast! I’m all about really fast, as fast as possible since I don’t have the time or energy to chop or artfully arrange ingredients. Thank god for blenders and mixers, and that awesome convection option on the oven..

My baby loves garlicky things, whether it be roasted, pickled, or raw :O so I thought the pesto would be a good idea. I obviously don’t give him large amounts of the stuff or he’d probably be excreting some serious herbal scents πŸ˜‰ but a spoonful or two with porridge, on bread, or dipped with veggies seems to suit him nicely. This recipe comes from this month’s Bon Appetit and was under an article dedicated to spicing up breakfast. I think the next time I’ll take their other recommendation and add fresh salsa to my scrambled eggs. I’m just so glad there are ideas out there on how to spice up a meal that you end up eating half awake anyway πŸ˜‰

My star ingredient? Spinach. It’s in the Pesto and the eggs. Spinach is another one of those underrated vegetables and can go in seriously anything. I’m not a huge fan of wilted spinach but have found it’s great like that when thrown into rice, pasta, orspinach_fresh (aha!) breakfast dishes. Pesto is all about the herbs so serve equally fresh things with it–crunchy sandwiches, as a dipping sauce for raw veggies when you’re on the go, or a heaping spoonful in soup that’s just missing a little flavor. I thought a batch of pesto would last me and the household a week but ha! Not a chance, it’s too tasty to ignore every time you open up the door of the fridge. Maybe I’ll try to camouflage or disguise it next time πŸ˜€

Scrambled Eggs with Pesto, Greens, & Baby Tomatoes

Ingredients

(for the pesto)pesto

2 cups spinach leaves (or other greens)

1 cup fresh Basil

1 cup fresh Parsley

1/4 cup grated Parmesan (or other aged cheese)

1/4 cup walnuts

1/4 cup olive oil

5 garlic cloves, peeled

(for the eggs)

5 eggs, beaten

1 cup milk

2 Tbs. buttereggs

1/4 cup grated aged cheese

1/2 cup greens (like spinach or arugula)

1/2 cup baby tomatoes, halved

(1) To make the pesto, combine everything in the ingredients list, spinach through garlic, into a blender or food processor and pulse until it’s a paste, adding more olive oil as needed. This can be chilled for up to 2 weeks in the fridge beforehand. (2) In a medium bowl, beat together the eggs, milk, and cheese. Heat a skillet over medium high-heat. When hot, add butter and spinach. Cook, stirring often, until spinach has wilted, 3-4 minutes. (3) Add baby tomatoes and cook another 2 minutes. (4) Next add the egg mixture. Lower the heat to medium and cook, stirring constantly until eggs are fluffy and browned in some places, 5-7 minutes. (5) When ready to serve, stir in 3-4 Tbs. of pesto into the eggs and season to taste with salt and pepper. Serve with toast or breakfast rolls.

Serves 4

Scrambled eggs go with everything–bread, beans, pasta (like in Asian food), cooked veggies, etc. Lately I’ve been using my egg poacher (a wonderful Christmas present) to make eggs that are over easy, perfectly shaped, and cooked in 5 minutes. breakfast_posterAhh, it’s the simple things in life πŸ™‚

Breakfast was always a meal I’d avoided simply because it was so early; now I relish it and look for any way to spice things up when you’re barely awake and need to eat!

 

My question:

What is your ideal (close to “perfect”) breakfast on the go?

It could be something classy, healthy, or oddly-matched but hey, we all got to eat ]:)

2.9.13

Killer Vodka Sauce }:)

Ahh, where has all my time gone? Once it was Fall and then that was gone, then it was the holidays and that was over before I knew it…now we’re in 2013 and I find myself asking, where has all the time gone?! It has been FAR too long since my last poster_pastapost but I can’t recall when I’ve been busier. For any fellow culinarians who actually reads this blog from time to time, I apologize for my absence, but I have been cooking in the meantime!

I’ve (somehow) managed to finish off this semester on the 10th of January and now I am preparing for a big move with my little family to Copenhagen! Yes, things are looking up, moving forward, and at a pace that is almost too fast for me to keep up but hey, I’ll keep trying πŸ™‚

In anticipation of moving to a new city, I have taken up the task of liquidating my pantry, which is just as complicated as it sounds πŸ˜‰ ah…the things you find in the freezer! In addition to making meals out of few (and fewer) ingredients, I have discovered that if you’re ever lacking in flavor, there are 2 things that will make up for it, no matter what: alcohol and cheese. Does it matter what alcohol, or what cheese? No, because as soon as you add it to any meal it suddenly goes up a notch in quality, taste, and appeal – but that may just be me πŸ˜›

I’m also on a whole-wheat kick I guess you could say, because it makes me feel a bit better about all the pasta I’m eating. Sure, it doesn’t taste the same but there’s (often empty) carbohydrate calories and then there’s whole grain carbohydrate calories!! Seriously do yourself a favor, if you don’t like whole-wheat stuff, get over it. I get it with bread because there’s a serious taste difference there but you’d be amazed what other whole wheat products you can substitute for your normal carbohdrate needs–tortillas, crackers, pasta, cereal, flour, rice–we were meant to be eating this stuff!vodka-shot

So, the star ingredient in this recipe, any guesses? Yes, it’s the vodka. And what better way to use hard liquor you have no desire of drinking yourself? I think in general, vodka sauce has been underrated and under-appreciated for quite some time. Now I love tomatoes, no doubt, but sometimes tomato sauce just needs a little something, something more than basil or cream πŸ˜€ If I were ever to make/write/publish a cookbook, some version of vodka sauce would be included because it’s just that awesome.

This recipe is as simple as it gets: pasta, tomato, onion, milk, butter, vodka – tadaa! Dinner is served. I looked the vodka sauce up online under the search criteria “easy vodka sauce” because I simply don’t have the time to mess around with different styles between packing boxes and making sure my baby doesn’t eat any more cardboard or masking tape.. I also ended up embellishing the pasta dish itself with some of my favorite veggies because we all need protein! So yes, vegetarian Italian cuisine begets me this week and what a splendid surprise it was to make and to taste. I will definitely cook this again, probably with more vodka next time πŸ˜‰

Whole-Wheat Chickpea & Artichoke Pasta with Homemade Vodka Sauce

Ingredients

(for the pasta)pasta_wholewheat

whole-wheat fusilli (or any other curly pasta)

1 can chickpeas, drained

1 can artichoke hearts, drained & chopped

1 cup grated Parmesan (or other aged cheese)

3-4 green onions, minced

(for the sauce)

1 can chopped/diced tomatoes (in juice)

1 onion, chopped

3 Tbs. butter

1 tsp. sugar

1/2 cup milk (or cream)

salt & cracked peppersauce_vodka

(1) Fill a large pot with salted water, cover, and bring to a boil over high heat. (2) While waiting on the water, begin the sauce. Heat a large skillet over medium heat and add the butter & onion. Cook, stirring often until the onion has softened, about 4-5 minutes. (3) Add the tomatoes, sugar, and vodka. Lower the heat slightly and simmer everything until the sauce has thickened and been slightly reduced, about 10-15 minutes. (4) When the pasta water is boiling, add pasta and cook according to package instructions until al dente. Drain. (5) When the vodka sauce has thickened somewhat, add the milk and lower the heat so the sauce is no longer boiling. Let cook another 5 minutes or so until the sauce is thick enough to coat the back of a spoon. Season to taste with salt and cracked pepper. (6) Return the cooked pasta to the pot and add chickpeas, minced green onions, and artichoke hearts, mixing until combined. (7) When ready to eat, pour all of the vodka sauce over the pasta. Stir. Add Parmesan, reserving some for serving. Can be garnished with fresh parsley or more cracked pepper, if desired.

Serves 4copenhagen_poster

Eating warm Italian food almost makes me forget how cooold it is outside πŸ˜€

My next task, and most likely my next post, will be even more “economical” as I’ll be working with an even smaller budget and limited ingredients. Luckily I see this as a challenge so wish me luck!

Let’s see how fast I can become sick of canned tomatoes πŸ˜‰

My question: what is the yummiest sauce on pasta, in your opinion?

It can be hot or cold, and pesto totally counts..

1.20.2013

Mustardy Goodness

Hello againΒ  – so Summer came and went, didn’t it? And wow, so did Autumn! Now it’s just cold. Brrrr.. 😦 I’m on to thicker, richer flavors – as long as the food is hot!! As Thanksgiving looms in a land far away from me I keep finding excuses to make turkey breast, stuffing-like side dishes, and harvest veggies like squash and hard greens.

Panzanella is defined as “bread salad” but that is a rather colorless description of this Italian concept. The version I made of this classic can be found in August’s Bon Appetit and is traditional and still oh so simple. Panzanella is an ingenious way of using stale bread, which I end up with often enough these days for this be very useful πŸ™‚ I thought the massive amount of savory, briny flavors added another dimension of flavor to this dish, resulting in what should be called “Italian stuffing” – and good enough to substitute for the thick stuff at the Thanksgiving table. As for the mustard, the recipes are pretty consistent: mustard seeds + vinegar = mustard, or something like that. When I made my first batch, one taste just about burned my tongue off so I ended up diluting here and seasoning there considerably. Be warned, mustard means business πŸ˜‰ I decided to combine all my favorite types of mustard into one honey-beer mustard recipe that is sweet and spicy to boot. I think the result is much more fun than the standard recipe and worth the effort. After all, mustard goes in everything (and anything) you can think of, so spice it up! Add a dollop to vinaigrettes, pasta sauce, cheese platters, or scrambled eggs..

So yes, the star ingredient here is mustard. Its uses are endless and it adds ample taste in small amounts; oh, and did I mention it lasts 7 months (at least) in the fridge?! No there’s something useful. Mustard is also a host to health benefits based on the fact that mustard is mostly made up of mustard seeds and those seeds are full of potassium, magnesium, calcium, and phosphorous, among other things.. Have you seen a mustard tree? It’s huge. And a mustard seed? So small, itsy bitsy. It’s crazy that one turns into the other in a matter of years. So my motto this month is – eat more mustard! And you’d be surprised how easy that is πŸ˜€

Warm Tomato Panzanella with Capers, Olives, and Roasted Peppers

Ingredients

(for the mix)

1 whole-wheat baguette (can sub with any bread), slightly stale & broken into chunks

5 tomatoes

2 stalks of celery, thinly sliced

2 bell peppers, any color

10 kalamata olives, pitted & coarsely chopped

2 Tbs. capers, coarsely chopped

(for the dressing)

3 garlic cloves, minced

2 Tbs. sherry vinegar

3 Tbs. olive oil

2 Tbs. white wine

1 lemon, juiced

1 Tbs. spicy or whole-grain mustard

1 Tsp. chili flakes

1 Tbs. dried (or 3 Tbs. fresh) oregano

sea salt & cracked pepper

(1) Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Fill a large pot with salted water and bring to a boil on high heat. Line a baking pan with foil and spray with oil, add the peppers and season with salt and pepper, mixing to coat. (2) When the oven is hot, put the baking pan on the highest rack. Roast until peppers are soft and the outside skin is blackened and blistered, 30-40 minutes. (3) Cut an ‘x’ into the skin on the bottom of each tomato with a paring knife. When the water is boiling, add the tomatoes and boil for 1 minute or so until the skin starts to peel back. Immediately transfer tomatoes to a bowl of cold water. When cool, peel the skin and coarsely chop. (4) When the peppers are done roasting, seal in a plastic bag and let sit 15 minutes. Peel and discard the blackened skins and coarse chop peppers; set aside. (5) In a large bowl, add the bread, tomatoes, roasted peppers, olives, celery, and capers. (6) Make the dressing by whisking together the mustard, olive oil, oregano, garlic, lemon juice, chili flakes, white wine, and vinegar. (7) When ready to serve, add dressing to the bread and vegetable mix, tossing to coat. Season with salt and pepper.

Serves 4

Honey Whole-Grain Beer Mustard

Ingredients

1/2 bag/jar of yellow mustard seeds

1/2 bag/jar of brown mustard seeds

1/2 bag/jar of mustard powder

1 Ceres classic beer (sub any amber beer)

1/2 cup malt vinegar

1/2 cup tepid water

1/4 cup yogurt

5 Tbs. honey

salt & cracked pepper

(1) Combine mustard seeds, powder, and beer in a large container. Mix, cover, and refrigerate overnight. (2) Add vinegar & water to the mustard seed mixture and blend until most (but not all) of the seeds are pureed. (3) Add remaining ingredients, mix well, and taste. Season with salt, cracked pepper, and more honey πŸ™‚ (3) Chill in the fridge 1-2 hours before using. Keeps in the fridge 7 months. Goes well with crackers, meat, and on rolls with pickled veggies or cheese.

So.. while being a bit time-consuming, it is possible to make your own condiments and once you’ve done so, you can use heaping spoonfuls of it in other dishes. As the sun begins to set earlier, the frost starts to cling to the corners of the windows – I’ll have to come up with even warmer, more comforting food to subsist upon πŸ˜› Ah, it’s wintertime again!

My question:

what is your favorite type of mustard?

There are quite a few variations. My favorite is a toss up between french mustard (always a classic) and honey mustard.

Seriously, who needs ketchup? πŸ˜‰

11.21.12

Herbivorous HΓΈstfest

In Danish, hΓΈstfest literally means “harvest party” which is the perfect word for this season with Fall having made an entrance and the air already a bit chillier. As a species that was probably once accustomed to hibernation :D, like most mammals, I suppose an increased appetite can be expected. As for me, the sooner it gets colder I’m craving more filling meals. I’ve always loved eating meat, probably because I am a carnivore by nature πŸ™‚ but after some reflection, I’ve noticed that most of my posts have meat in them. Having noticed this perhaps natural popularity of meat dishes, it’s true that vegetarian food is just as good and often healthier, so I decided to devote this post to vegetarian food everywhere. Here are three of my latest recipes that happen to be completely meat-free.

The melon-cucumber salad is a recipe idea of mine, including the honey mustard vinaigrette, which turned out to be the best part πŸ™‚ The roasted tomato and pepper soup recipe is from the legendary Soup Bible (which can be found on Amazon) and is full of brilliant, if not slightly time-consuming, soup ideas πŸ˜‰ The bulgur recipe is also a creation of mine and makes use of pretty much exactly what was left in our fridge and cupboards after a week or so of kitchen chaos. The fruity/peppery and honey/salty combinations of flavors seemed to get better after every bite, or maybe that was just me πŸ™‚

The star ingredient in all of these recipes is the miso, which I was finally able to procure at the Chinese grocer. Miso is basically fermented soybeans and as unappetizing as that may sound, it comes in a few different colors and has a pleasant salty taste. It’s a Japanese staple that is full of protein and high in vitamins and minerals. I was able to do some experimentation with the saltish stuff, which helps when you have a chunk since they only sell it in bulk πŸ˜€ I think it adds a rich and almost roasted flavor to all sorts of things, including dressings. If you can’t find miso, no worries there, just season as wisely as you wish with salt.

Roasted Pepper & Tomato Soup with Tortellini

Ingredients

8 – 10 tomatoes, on the vine

3 bell peppers, any color

3 sweet peppers, any color

1 Thai chili

3 yellow onions

4 cups vegetable broth

1 box of dried tortellini (with cheese and/or veggie filling)

1 tsp. sugar

1 Tbs. garlic powder

1 Tbs. red or yellow miso (optional)

sea salt & cracked pepper

sunflower oil

(1) Preheat the oven to 230 degrees Celsius (or 450 Fahrenheit). Line a large oven pan with baking paper. Half the onions, tomatoes, and all of the peppers, removing the seeds from the peppers (but not the tomatoes!) (2) Add 2 Tbs. of oil to the pan and then all of the halved veggies, stirring to coat. (3) When the oven is preheated, put the pan on the top rack and let roast until the skins of the peppers have browned and are beginning to peel, about 40-50 minutes. Remove from the oven and let cool. (4) In a large pot, stir together the sugar, miso, garlic powder, and broth, warming over medium heat. (5) Remove the peels from the onions and the browned skins from the peppers (it’s okay to leave the tomato skins on). Using a blender, puree the roasted vegetables before adding to the soup pot. (6) Bring the soup to a boil and add tortellini, cooking until pasta is al dente, 10-15 minutes. Serve topped with a dollop of creme fraiche, dried herbs, or scrambled eggs πŸ™‚

Serves 6

Spiced Bulgur with Mango, Miso & PickledΒ  Ginger

Ingredients

(for bulgur)

2 cups bulgur wheat (coarse or finely ground)

4 cups onion (or vegetable) broth

1/2 cup pickled ginger, chopped

1/2 cucumber, peeled & chopped

1 bunch green onions, finely chopped

1/2 cup dried green mango, chopped

1 green bell pepper, seeded & sliced

1 red bell pepper, seeded & sliced

(for dressing)

3 Tbs. yellow miso

2 Tbs. rice vinegar

2 Tbs. olive oil

2 Tbs. apricot jam (or other jam)

3 Tbs. lemon juice

2 – 3 dried chilies (like Pequin or African Bird’s Eye), crushed

1 Tbs. brown sugar

1 Tbs. soy sauce

1 tsp. garlic powder

salt & cracked pepper

(1) Cook bulgur uncovered in salted broth according to package instructions; this usually involves 1 part bulgur to 2 parts broth, for 10-14 minutes or until all liquid has been absorbed. Fluff with fork. (2) In a small bowl, mix together all the ingredients for the dressing, miso through garlic powder and stir well; set aside. (3) Next add all of the peppers, green onions, mango, cucumber, and ginger to the bulgur and mix. (4) When ready to serve, add the dressing and stir until blended. Season to taste with salt and pepper. Can be served warm or cold.

Serves 4

Melon-Cucumber SaladΒ  with Honey Mustard Vinaigrette

Ingredients

(for salad)

1 small honeydew melon, skinned, seeded & cut into chunks

1 cucumber, cut into chunks

6 cups mixed greens (like baby spinach, arugula, & red-leaf)

4 sweet peppers, seeded & thinly sliced

1 red onion, peeled & thinly sliced

(for vinaigrette)

1/4 cup white wine

1/4 cup olive oil

1 garlic clove, minced

1 Tbs. paprika

1 Tbs. yellow miso

3 Tbs. honey

3 Tbs. Dijon mustard

2 Tbs. milk (or cream)

1/2 Tbs. mustard seeds

1/2 Tbs. onion powder

1/2 Tbs. ground black pepper

1 lemon, juiced

(1) Make sure all the greens are washed and dried before tossing with the peppers, onion, melon, and cucumber. Cover and chill until ready to serve. (2) To make the honey mustard, combine all of the ingredients – white wine through lemon juice- in a sealable jar or tupperwareΒ and shake until blended. Can be kept chilled in the fridge for up to 2 months πŸ™‚ (3) When ready to eat, toss the salad again with the dressing and serve immediately.

Serves 4

So those are my offerings to the harvest gods and vegetarians everywhere πŸ™‚

It’s amazing how the earth just grows all sorts of differently delicious plants and countless other things for us to eat. I think being human has never been better πŸ˜›

My question:

What is your favorite vegetarian dish to eat?

10.8.12