It's only Wednesday and already it's been a tough week at work. My job requires that I work with families in crisis, and today was one of those totally gut-wrenching days that makes me wish I had another profession altogether--like bathing cats, or anything! By the time I was able to tear myself away from the seemingly-endless phone conferences, my original plans for dinner were gone with the wind.
So, what next? I refuse to give in to the siren call of fast food. If I'm going to eat something fattening, it might as well have some sort of redeeming value. What's in the pantry? Pasta, pasta, and more pasta--and also quinoa (not tonight), farro (definitely not tonight). What's in the fridge? Well, lots of nice winter veggies, but maybe I can resurrect tonight's best-laid plans for another night. I don't normally use much TVP (textured vegetable protein, AKA fake meat, Boca, Quorn, etc.), but sometimes the need for a quick protein source justifies its use. So, tonight's quick, tasty, more-calories-than-I-need meal came in the form of a vegetarian "Pasticcio", sort of a Greek "beefaroni". Sounds delish, right? Well, it actually was-real comfort food.
As JD and I were talking over dinner, I realized that the first meal I ever cooked for him was a Greek Pasticcio, probably made with ground beef instead of the traditional lamb. I'm not even sure you could get lamb in Birmingham, AL in the '70's. We were teenagers, maybe only 16 or so. I have no idea how it was prepared, only that it was awful! He had absolutely no recollection of the event--so much for fond memories.
I have found that when reduced to the level of using TVP, its flavor and texture can only be improved by including finely chopped mushrooms. Mixed with penne pasta, fire-roasted tomatoes, a reduced-fat bechamel (can that be?), and fresh herbs proved to be satisfying indeed. Recipe to follow, but not tonight!
Wednesday, January 20, 2010
Sunday, January 17, 2010
Pizza, Pizza!
It's another rainy, dreary day in Atlanta, and, yet again, I find myself longing for the fresh, sun-drenched flavors of summer. Mind you, I have a fridge full of winter veggies--kale, brussels sprouts, delicata squash, shitakes, etc., but I succumbed to the lure of fresh basil in the market. I know it must have come from Argentina or California or somewhere else sunnier than here and I should be roundly chastised for purchasing something that trekked halfway around the world so it could end up satisfying my impulsive craving. Don't even ask about the tomatoes. I did, however, find fresh mozzarella from Alabama, so maybe I can ease up a bit on the self-flagellation.
I love pizza; it is nothing but pure comfort food. From the time I was 7 or 8 and pizza came from a Chef Boyardee pizza kit to the first time I inhaled a Pizza Margherita in Naples, I was smitten. Although I have eaten my fair share of Pizza Americana from the huge chains, once I created a perfect pie (well, maybe) with my own hands, there was no going back. Yes, it takes time and patience. It takes a little hand strength to knead the dough, but that is so meditative. It definitely takes an organized mise en place. But most of all, it takes a quick hand and sheer luck to transfer the beautiful creation from the pizza peel to the oven. Oy veh!
I have no problem admitting that I am a pizza snob. IMHO, simple is best. I don't like sauces on my pizza and I don't like pizza overloaded and soggy with cheese. Yeasty dough brushed with olive oil, sprinkled with parmesan cheese, layered with thinly-sliced fresh tomatoes, bufalo mozzarella, and a chiffonade of basil couldn't be more perfect. Perfetto!
Note: In summertime, I place the pizza stone on the barbeque grill and cook outside. Just make sure that you use indirect heat.
Makes Two, 9 inch pizzas, Serves 2-3
Basic Pizza Dough (recipe follows)
Two tomatoes, thinly sliced
3/4 Cup freshly-grated Parmesan Cheese
6 ounces fresh Mozzarella
Handful of fresh basil leaves, stacked, roll-cut into a chiffonade
Olive Oil, about 1/4 cup, for brushing pizza dough
Basic Pizza Dough
by Charles and Michele Scicolone, Pizza, Any Way You Slice It
Makes one 12 inch pizza or two 9 inch pizza
1 teaspoon active dry yeast
2/3 cup warm water (105° to 115° F)
2 cups unbleached all-purpose flour
1 teaspoon salt
olive oil for the bowl
Sprinkle the yeast over the water.
Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the 2 cups flour and the salt.
Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Just-kneaded dough
Risen Dough
Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn the oven to the maximum temperature, 500 to 550 degrees F.
With your hands, flatten the dough out on a lightly floured surface. Handling it gently and turning it frequently, pat it into a 12-inch circle (or 9 inch circle, if you're doing two). Dust a pizza peel or baking sheet with more flour.*** Arrange the dough on the peel, reshaping the dough as needed. Shake the peel once or twice to be sure that the dough is not sticking.
***I use just a little corn meal as well. Don't use more than a tablespoon or two, or the crust will become tough.
Work quickly to add ingredients. Brush with a little olive oil. Srinkle parmesan cheese. Layer the tomatoes (5 or 6 slices per pizza should do). Slice the mozzarella thinly and layer over the tomatoes. Sprinkle basil chiffonade. Try not to overload with ingredients. If the pizza dough becomes too heavy,it will be very difficult to slide onto baking stone. Unless you have used quarry tiles to line the oven, you will only be able to make one pizza at a time.
Place the front edge of the peel on the edge of the baking stone farthest from you, jerk it gently to get the pizza moving, then slide the pizza onto the stone.
Bake 6-7 minutes, or until the pizza crust is golden brown and crisp. Slide the peel under the pizza and transfer it to a cutting board. Cut the pizza into slices.
Saturday, January 16, 2010
Longing for a Summer Bounty
January and Black-eyed peas just seem to go together--who could make it through New Year's Day without black-eyed peas and greens? Well, I did this year, but I'm hoping that my neglect of this age-old southern tradition doesn't truly predict the possibility for good luck and financial stability in the coming year.
Even though black-eyed peas are good at any time of the year, there's nothing like freshly-shelled peas from the local market. Don't send 'em cross country to me; I want them out of Farmer Fred's deep-south garden.
As I was preparing black-eyed pea cakes earlier this week, I waxed nostalgic about the few days every summer my mother, sister, and Mrs. Holsomback (our wandering neighbor) sat on the front porch shelling bushels of peas and beans. Mrs. Holsomback provided all of the juicy gossip about the whole neighborhood and as she moved on down the street, I'm sure my dysfunctional family became the focus of that gossip. I hated shelling and "putting up" all those vegetables and found every way possible to get out of the tedious chore. But, as a 7 year old girl, Mrs. Holsomback's independence, her laughter, and her stories enthralled me enough to endure those sweltering afternoons.
Black-eyed Pea Cakes
Tomato Chutney
Baked Sweet Potato "Fries"
Simple Green Salad
Black-eyed Pea Cakes
Recipe by P. Allen Smith
Ingredients
1 small onion, chopped
2 15.5-ounce cans of black-eyed peas, drained and rinsed
1 egg
1/2 teaspoon salt
1 teaspoon hot sauce
1 clove garlic, minced
2 tbsp. all purpose flour
4 ounces of chevre (creamy goat cheese)
1/4 cup fresh parsley, coarsely chopped
2 1/2 cups fresh bread crumbs
1 tbsp. olive oil for sauteing onion
olive oil for cooking cakes
Instructions
To begin, sauté the chopped onion in 1 tablespoon of olive oil until the onion is clear.
While the onions are sautéing, make your breadcrumbs by processing stale bread in a food processor or blender. I like to use day-old French bread. You want the crumbs to be coarse, but not too large.
Combine the sautéed onion, 1 can of the black-eyed peas, egg, salt, garlic, hot sauce, flour , chevre, and parsley in a food processor. Process the ingredients until well combined, but not too smooth.
Scoop the mixture into a large bowl and fold in the other can of peas and 1 cup of breadcrumbs. Stir gently. The mixture will be somewhat sticky.
Form the pea mixture into 3 inch cakes about 1/2-inch thick. The mixture will be somewhat sticky, but if you find that it is too much so just add a few more breadcrumbs.
Dip each cake into the remaining 1 1/2 cups of breadcrumbs, coating both sides. Shake off any excess and place the cake on a baking sheet lined with wax paper.
Once you have made cakes out of all the mixture, cover them and place them in the refrigerator to chill for about half an hour. This step will help the cakes stay together when you cook them.
Heat 3 tablespoons of olive in a skillet over a medium flame. I used a 9 inch skillet. Fit as many of the cakes as you can into the skillet without crowding and cook until golden brown and crispy. This should take about 5 minutes on each side. You really only get one chance to flip these cakes because they are delicate and crumble easily so be sure to allow them to brown thoroughly on each side. Reduce the heat if they brown too quickly. You can add more oil if the skillet becomes dry.
As the cakes finish cooking, place them on a cookie sheet in a slightly warm oven until they are all done and you are ready to serve.
Tomato Chutney-A variation of “Mum’s Tomato Relish”
My husband's grandmother, Feamey or "Mum", made a delicious southern tomato relish every summer. Homegrown, ripe tomatoes are an absolute necessity for the real deal. Not having any fresh ripe tomatoes on hand, I concocted a substitute. It works, but I can't wait til summer to make the proper version.
Two 15 oz cans diced tomatoes, drained
One medium onion, or ½ large onion, very thinly sliced (a mandoline would work well)
½ cup water, or more as needed
1 tablespoon olive oil
1 tablespoon butter
¼ cup sugar ( adjust to taste-there should be a good balance between sweet and sour).
3 Tablespoons Balsamic Vinegar, (or other such as sherry, red-wine)
1 tablespoon Tamarind paste (optional)
1 tablespoon “whole Pickling Spices”, (I like to place them in washed cheesecloth, tied with string for easy removal)
1 ½ teaspoon salt
½ teaspoon red pepper flakes
A few grinds of black pepper
1. Start by caramelizing the onions. Melt butter and olive oil in 2 qt saucepan. Add onions and cook on low heat for approx 15 minutes. Don’t let them brown too quickly. Add a pinch of salt (1/2 tsp), 1 tsp sugar, and a splash of balsamic vinegar. Cook for another 15 minutes until nicely browned.
2. Add tomatoes, pickling spice bouquet, 1 tsp salt, red-pepper flakes, black pepper, and tamarind. Add remaining sugar and vinegar. Add ½ cup water. Stir to combine.
3. Bring to a low simmer, and cook for at least 45 minutes, longer if you have the time. Add more water as needed. The longer the cooking time, the more flavorful the chutney. Especially if you use tamarind paste, you may need to add more sugar, a little at a time, to balance the tartness of the vinegar and tamarind.
4. Serve warm or cold as a condiment for peas (blackeyed, field, crowder, lady peas, etc), lima beans, or anything you think needs a little spice and flavor.
5. Makes about two cups.
6. Keeps for a week in the fridge. Can be preserved. Can be frozen, but not as tasty as fresh or “canned”.
Baked Sweet Potato Fries
Serves two.
Preheat oven to 450 degrees.
One large sweet potato, peeled
2 tablespoons olive oil
Salt to taste (1/2 to ¾ tsp)
1 teaspoon Moroccan Spice Blend (recipe follows)
Freshly ground pepper to taste
1. Cut sweet potato as you would for making French fries—about a ¼ inch.
2. Toss with olive oil, spices, salt and pepper
3. Place on cookie sheet so that the slices are not touching
4. Bake at 450 degrees for 12-15 minutes.
5. Using a spatula, flip to other side (make sure to keep fries separated) and cook for another 10-12 minutes.
Serve immediately, as fries cool quickly.
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix together in a bowl, save in airtight container and will last as other commercial spices.
Even though black-eyed peas are good at any time of the year, there's nothing like freshly-shelled peas from the local market. Don't send 'em cross country to me; I want them out of Farmer Fred's deep-south garden.
As I was preparing black-eyed pea cakes earlier this week, I waxed nostalgic about the few days every summer my mother, sister, and Mrs. Holsomback (our wandering neighbor) sat on the front porch shelling bushels of peas and beans. Mrs. Holsomback provided all of the juicy gossip about the whole neighborhood and as she moved on down the street, I'm sure my dysfunctional family became the focus of that gossip. I hated shelling and "putting up" all those vegetables and found every way possible to get out of the tedious chore. But, as a 7 year old girl, Mrs. Holsomback's independence, her laughter, and her stories enthralled me enough to endure those sweltering afternoons.
Black-eyed Pea Cakes
Tomato Chutney
Baked Sweet Potato "Fries"
Simple Green Salad
Black-eyed Pea Cakes
Recipe by P. Allen Smith
Ingredients
1 small onion, chopped
2 15.5-ounce cans of black-eyed peas, drained and rinsed
1 egg
1/2 teaspoon salt
1 teaspoon hot sauce
1 clove garlic, minced
2 tbsp. all purpose flour
4 ounces of chevre (creamy goat cheese)
1/4 cup fresh parsley, coarsely chopped
2 1/2 cups fresh bread crumbs
1 tbsp. olive oil for sauteing onion
olive oil for cooking cakes
Instructions
To begin, sauté the chopped onion in 1 tablespoon of olive oil until the onion is clear.
While the onions are sautéing, make your breadcrumbs by processing stale bread in a food processor or blender. I like to use day-old French bread. You want the crumbs to be coarse, but not too large.
Combine the sautéed onion, 1 can of the black-eyed peas, egg, salt, garlic, hot sauce, flour , chevre, and parsley in a food processor. Process the ingredients until well combined, but not too smooth.
Scoop the mixture into a large bowl and fold in the other can of peas and 1 cup of breadcrumbs. Stir gently. The mixture will be somewhat sticky.
Form the pea mixture into 3 inch cakes about 1/2-inch thick. The mixture will be somewhat sticky, but if you find that it is too much so just add a few more breadcrumbs.
Dip each cake into the remaining 1 1/2 cups of breadcrumbs, coating both sides. Shake off any excess and place the cake on a baking sheet lined with wax paper.
Once you have made cakes out of all the mixture, cover them and place them in the refrigerator to chill for about half an hour. This step will help the cakes stay together when you cook them.
Heat 3 tablespoons of olive in a skillet over a medium flame. I used a 9 inch skillet. Fit as many of the cakes as you can into the skillet without crowding and cook until golden brown and crispy. This should take about 5 minutes on each side. You really only get one chance to flip these cakes because they are delicate and crumble easily so be sure to allow them to brown thoroughly on each side. Reduce the heat if they brown too quickly. You can add more oil if the skillet becomes dry.
As the cakes finish cooking, place them on a cookie sheet in a slightly warm oven until they are all done and you are ready to serve.
Tomato Chutney-A variation of “Mum’s Tomato Relish”
My husband's grandmother, Feamey or "Mum", made a delicious southern tomato relish every summer. Homegrown, ripe tomatoes are an absolute necessity for the real deal. Not having any fresh ripe tomatoes on hand, I concocted a substitute. It works, but I can't wait til summer to make the proper version.
Two 15 oz cans diced tomatoes, drained
One medium onion, or ½ large onion, very thinly sliced (a mandoline would work well)
½ cup water, or more as needed
1 tablespoon olive oil
1 tablespoon butter
¼ cup sugar ( adjust to taste-there should be a good balance between sweet and sour).
3 Tablespoons Balsamic Vinegar, (or other such as sherry, red-wine)
1 tablespoon Tamarind paste (optional)
1 tablespoon “whole Pickling Spices”, (I like to place them in washed cheesecloth, tied with string for easy removal)
1 ½ teaspoon salt
½ teaspoon red pepper flakes
A few grinds of black pepper
1. Start by caramelizing the onions. Melt butter and olive oil in 2 qt saucepan. Add onions and cook on low heat for approx 15 minutes. Don’t let them brown too quickly. Add a pinch of salt (1/2 tsp), 1 tsp sugar, and a splash of balsamic vinegar. Cook for another 15 minutes until nicely browned.
2. Add tomatoes, pickling spice bouquet, 1 tsp salt, red-pepper flakes, black pepper, and tamarind. Add remaining sugar and vinegar. Add ½ cup water. Stir to combine.
3. Bring to a low simmer, and cook for at least 45 minutes, longer if you have the time. Add more water as needed. The longer the cooking time, the more flavorful the chutney. Especially if you use tamarind paste, you may need to add more sugar, a little at a time, to balance the tartness of the vinegar and tamarind.
4. Serve warm or cold as a condiment for peas (blackeyed, field, crowder, lady peas, etc), lima beans, or anything you think needs a little spice and flavor.
5. Makes about two cups.
6. Keeps for a week in the fridge. Can be preserved. Can be frozen, but not as tasty as fresh or “canned”.
Baked Sweet Potato Fries
Serves two.
Preheat oven to 450 degrees.
One large sweet potato, peeled
2 tablespoons olive oil
Salt to taste (1/2 to ¾ tsp)
1 teaspoon Moroccan Spice Blend (recipe follows)
Freshly ground pepper to taste
1. Cut sweet potato as you would for making French fries—about a ¼ inch.
2. Toss with olive oil, spices, salt and pepper
3. Place on cookie sheet so that the slices are not touching
4. Bake at 450 degrees for 12-15 minutes.
5. Using a spatula, flip to other side (make sure to keep fries separated) and cook for another 10-12 minutes.
Serve immediately, as fries cool quickly.
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix together in a bowl, save in airtight container and will last as other commercial spices.
Friday, January 15, 2010
Give em the old razzle-dazzle
P & P, or Pomegranate and Perrier. My new favorite everyday, all day, even happy hour drink (when I'm the designated driver). Pom is the most common brand, but it's made from concentrate. Try to get organic, fresh-pressed, 100% juice. It's so good!
The proportions are approx half and half.
Ingredients:
Pomegranate Juice
Perrier, lime flavored (or really any lime-flavored fizzy mineral water)
Fresh lime slice
Fill a lowball or highball glass (depends on how much you want to drink) with ice.
Pour in pomegranate juice to the halfway mark.
Pour in mineral water to top off.
Garnish with fresh lime.
Delicious!
The proportions are approx half and half.
Ingredients:
Pomegranate Juice
Perrier, lime flavored (or really any lime-flavored fizzy mineral water)
Fresh lime slice
Fill a lowball or highball glass (depends on how much you want to drink) with ice.
Pour in pomegranate juice to the halfway mark.
Pour in mineral water to top off.
Garnish with fresh lime.
Delicious!
Successful week!
All in all, this week was quite a success! I'm making a real effort to step outside the proverbial box with my dinner menus. I tried new recipes as well as returned to old favorites. I had hoped to write something most every day, but I quickly realized that the blogging process is quite time consuming. Documenting my creations is a work in progress. It's one thing to prepare a meal, but taking those pictures is a totally different matter. And, it has to look like something, someone would actually want to eat!
Early in the week, I found some absolutely beautiful, itty-bitty, baby bok choy at the market. I tried to stick to Thai flavors, but the bok choy called for a simple Chinese-style stir-fry with sesame oil. I ended up with a pan-Asian menu, but I think the flavors worked together nicely.
Thai Lettuce Wraps with Tofu and Mixed Vegetables
Hoisin Dipping Sauce
Stir-fried Baby Bok Choy
Coconut Curry Rice Pilaf
Tofu Lettuce Wraps
Serves two as part of a larger meal.
Six large lettuce leaves (butter or bibb)
½ package extra firm tofu (drained)
½ lb shitake mushrooms (sliced)
1/3 cup coarsely chopped cashew nuts
2 green onions, white plus 2 inches green, chopped
A handful (approx 3 oz) snow pea pods, matchstick julienned
2 large crushed garlic cloves (fresh)
4 coin-sized ginger slices (fresh)
soy sauce
1 Tablespoon butter
Canola oil
salt
pepper
Marinade for Tofu:
1 Tablespoon Hoisin Sauce
1 Tablespoon Soy Sauce
2 tsp Dry Sherry
Pinch of sugar
Pinch of red pepper flakes
Directions:
Wash and dry the lettuce leaves.
Cut the tofu into ¼ inch size squares. Marinate for at least 30 minutes and up to an hour. Spread tofu squares on a non-stick cookie sheet (otherwise use non-stick cooking spray). Bake for 25-30 minutes at 375 degrees. Set aside.
Meanwhile, heat wok or frying pan, add 1 tablespoon canola oil and 1 tablespoon butter, and sauté mushrooms over high heat. As the mushrooms begin to cook, they will express liquid; continue to cook until the liquid is gone and the mushrooms are tender and golden. Set aside.
Heat wok again and add 1 T canola oil. Add garlic and ginger. Press briefly in the oil to add flavor. Add green onions, snow pea pods. Stir fry for about a minute. Add cooked shitake mushrooms, cashew nuts, and tofu. Add a couple of splashes of soy sauce (about 4 or 5 shakes). Alternatively, you could add a little of the tofu marinade or perhaps a “Stir-fry sauce” (such as Kikkoman). Just a tablespoon or two will be plenty. Add salt and pepper to taste. Be careful, as soy sauce and other asian stir fry sauces have a lot of salt. Stir-fry for another minute or two to finish the cooking. Serve immediately with hoisin dipping sauce.
Spoon the mixture into the lettuce leaves and roll them up—messy, but very yummy!!
Hoisin dipping sauce for lettuce rolls: From The Best of Vietnamese and Thai Cooking by Mai Pham
Makes 2 cups (halve recipe for lettuce wraps above)
1 cup Hoisin Sauce
½ Cup Water
¼ Cup Rice Wine Vinegar
1/3 Cup Pureed or Finely Minced Yellow Onion (I used just a couple of Tablespoons of finely chopped)
1 Tablespoon of Ground Chili Paste (easily available at the local market in the Ethnic Foods section)
1 Tablespoon Chopped Roasted Peanuts for Garnish (I omitted these as I used Cashews in the main recipe)
Put first four ingredients into a small saucepan and bring to a boil. Reduce heat and let simmer for 5-7 minutes. Add a little water if too thick. Set aside to cool. Transfer mixture to a sauce dish and garnish with chili paste and chopped peanuts.
Coconut Curry Rice Pilaf
Serves 4
Preheat Oven to 350 Degrees
This is a variation on a recipe that I’ve made hundreds of times over the years. It can be changed to a simple French rice pilaf with herbs, a Spanish rice pilaf, one with Indian flavors, etc. The rice and cooking liquid proportions stay the same, vary the ingredients according to the type of food you are cooking. Originally based on Julia Child’s risotto from Mastering the Art of French Cooking, Vol I, I greatly reduced the steps to produce a very simple recipe, ready under 30 minutes. This recipe works every time.
Ingredients:
2 Cups Basmati Rice (in this recipe you could use Jasmine Rice)
2-3 Tablespoons finely-chopped yellow onion
2 Tablespoons Butter
1 Tablespoon curry powder (use the best brand you can find or make your own)
1 Cup Lite Coconut Milk
1 Cup Vegetable Broth (homemade preferably, otherwise use water)
Salt to taste (1 tsp or a couple of grinds of sea salt)
Freshly ground pepper to taste
Rinse rice briefly under running water. Drain. Heat the coconut milk and vegetable broth until simmering in a saucepan. In a 2 quart casserole***, sauté onions in the butter until soft, but not browned, approximately 4-5 minutes. Add Rice and sauté. Rice will be come milky white, then turn clear. When clear in color, add the curry powder, salt and pepper, and the simmering coconut milk and broth. Give a couple of stirs with a spoon to incorporate ingredients. If the rice mixture doesn’t immediately come to a boil, bring to a low boil. Remove from heat. Cover and place casserole in a preheated 350 degree oven. Cook for 20 minutes. Remove from oven. If you are not using immediately, do not uncover and the pilaf will stay warm for half an hour or so.
*** I use Le Creuset enameled cast iron. This pot has to be able to withstand cooking on a stovetop, as well as in the oven.
Stir-Fried Baby Bok Choy
Serves 4
1 lb Baby Bok Choy
2 Teaspoons Sesame Oil
Salt
1 Teaspoon Baking Soda
Rinse and Drain Baby Bok Choy. Heat a large pot of water to boiling. Shower in baking soda (this will brighten the greens). Add Bok Choy and cook for one minute. Drain. Spray with cold water to stop the cooking process.
Heat a wok, then add sesame oil. Heat just for a couple of minutes until hot, but not smoking. Toss in Bok Choy. Stir-fry for a minute or two. Add salt to taste.
*** Note: These were very tiny baby bok choy. If you had more mature greens, you would need to increase the cooking time in the wok.
Early in the week, I found some absolutely beautiful, itty-bitty, baby bok choy at the market. I tried to stick to Thai flavors, but the bok choy called for a simple Chinese-style stir-fry with sesame oil. I ended up with a pan-Asian menu, but I think the flavors worked together nicely.
Thai Lettuce Wraps with Tofu and Mixed Vegetables
Hoisin Dipping Sauce
Stir-fried Baby Bok Choy
Coconut Curry Rice Pilaf
Tofu Lettuce Wraps
Serves two as part of a larger meal.
Six large lettuce leaves (butter or bibb)
½ package extra firm tofu (drained)
½ lb shitake mushrooms (sliced)
1/3 cup coarsely chopped cashew nuts
2 green onions, white plus 2 inches green, chopped
A handful (approx 3 oz) snow pea pods, matchstick julienned
2 large crushed garlic cloves (fresh)
4 coin-sized ginger slices (fresh)
soy sauce
1 Tablespoon butter
Canola oil
salt
pepper
Marinade for Tofu:
1 Tablespoon Hoisin Sauce
1 Tablespoon Soy Sauce
2 tsp Dry Sherry
Pinch of sugar
Pinch of red pepper flakes
Directions:
Wash and dry the lettuce leaves.
Cut the tofu into ¼ inch size squares. Marinate for at least 30 minutes and up to an hour. Spread tofu squares on a non-stick cookie sheet (otherwise use non-stick cooking spray). Bake for 25-30 minutes at 375 degrees. Set aside.
Meanwhile, heat wok or frying pan, add 1 tablespoon canola oil and 1 tablespoon butter, and sauté mushrooms over high heat. As the mushrooms begin to cook, they will express liquid; continue to cook until the liquid is gone and the mushrooms are tender and golden. Set aside.
Heat wok again and add 1 T canola oil. Add garlic and ginger. Press briefly in the oil to add flavor. Add green onions, snow pea pods. Stir fry for about a minute. Add cooked shitake mushrooms, cashew nuts, and tofu. Add a couple of splashes of soy sauce (about 4 or 5 shakes). Alternatively, you could add a little of the tofu marinade or perhaps a “Stir-fry sauce” (such as Kikkoman). Just a tablespoon or two will be plenty. Add salt and pepper to taste. Be careful, as soy sauce and other asian stir fry sauces have a lot of salt. Stir-fry for another minute or two to finish the cooking. Serve immediately with hoisin dipping sauce.
Spoon the mixture into the lettuce leaves and roll them up—messy, but very yummy!!
Hoisin dipping sauce for lettuce rolls: From The Best of Vietnamese and Thai Cooking by Mai Pham
Makes 2 cups (halve recipe for lettuce wraps above)
1 cup Hoisin Sauce
½ Cup Water
¼ Cup Rice Wine Vinegar
1/3 Cup Pureed or Finely Minced Yellow Onion (I used just a couple of Tablespoons of finely chopped)
1 Tablespoon of Ground Chili Paste (easily available at the local market in the Ethnic Foods section)
1 Tablespoon Chopped Roasted Peanuts for Garnish (I omitted these as I used Cashews in the main recipe)
Put first four ingredients into a small saucepan and bring to a boil. Reduce heat and let simmer for 5-7 minutes. Add a little water if too thick. Set aside to cool. Transfer mixture to a sauce dish and garnish with chili paste and chopped peanuts.
Coconut Curry Rice Pilaf
Serves 4
Preheat Oven to 350 Degrees
This is a variation on a recipe that I’ve made hundreds of times over the years. It can be changed to a simple French rice pilaf with herbs, a Spanish rice pilaf, one with Indian flavors, etc. The rice and cooking liquid proportions stay the same, vary the ingredients according to the type of food you are cooking. Originally based on Julia Child’s risotto from Mastering the Art of French Cooking, Vol I, I greatly reduced the steps to produce a very simple recipe, ready under 30 minutes. This recipe works every time.
Ingredients:
2 Cups Basmati Rice (in this recipe you could use Jasmine Rice)
2-3 Tablespoons finely-chopped yellow onion
2 Tablespoons Butter
1 Tablespoon curry powder (use the best brand you can find or make your own)
1 Cup Lite Coconut Milk
1 Cup Vegetable Broth (homemade preferably, otherwise use water)
Salt to taste (1 tsp or a couple of grinds of sea salt)
Freshly ground pepper to taste
Rinse rice briefly under running water. Drain. Heat the coconut milk and vegetable broth until simmering in a saucepan. In a 2 quart casserole***, sauté onions in the butter until soft, but not browned, approximately 4-5 minutes. Add Rice and sauté. Rice will be come milky white, then turn clear. When clear in color, add the curry powder, salt and pepper, and the simmering coconut milk and broth. Give a couple of stirs with a spoon to incorporate ingredients. If the rice mixture doesn’t immediately come to a boil, bring to a low boil. Remove from heat. Cover and place casserole in a preheated 350 degree oven. Cook for 20 minutes. Remove from oven. If you are not using immediately, do not uncover and the pilaf will stay warm for half an hour or so.
*** I use Le Creuset enameled cast iron. This pot has to be able to withstand cooking on a stovetop, as well as in the oven.
Stir-Fried Baby Bok Choy
Serves 4
1 lb Baby Bok Choy
2 Teaspoons Sesame Oil
Salt
1 Teaspoon Baking Soda
Rinse and Drain Baby Bok Choy. Heat a large pot of water to boiling. Shower in baking soda (this will brighten the greens). Add Bok Choy and cook for one minute. Drain. Spray with cold water to stop the cooking process.
Heat a wok, then add sesame oil. Heat just for a couple of minutes until hot, but not smoking. Toss in Bok Choy. Stir-fry for a minute or two. Add salt to taste.
*** Note: These were very tiny baby bok choy. If you had more mature greens, you would need to increase the cooking time in the wok.
Monday, January 11, 2010
Expiration dates!
OMG, Oct 1990! I thought I would add some water chestnuts to my Thai Veggie Wraps this evening. Thankfully, I checked the expiration date on the can. I had no idea I had these things for that long--how embarassing! Clean out your pantry everyone!
Sunday, January 10, 2010
Dinner Tonight: Potato, Onion, and Fresh Herb Fritatta
Late dinner tonight because of a late Sunday lunch today. DH was up all night last night delivering babies, so we chose to eat our main meal early today. But, after watching "Chef Academy" this evening, I suddenly became incredibly hungry. Lots of stuff in the fridge, but not enough energy to do something with much preparation. Choices were pasta with marinara or a fritatta. We chose the fritatta, a delicious recipe from "Marcella Cucina" that includes very thinly-sliced potatoes with the eggs, sort of an open-faced omelet. I served it with a very simple frisee salad. Tasty and satisfying!
Saute potatoes and onions.
Add eggs.
Finished product!
Saute potatoes and onions.
Add eggs.
Finished product!
Saturday, January 9, 2010
What's for Dinner?
So, if I'm going to do this blog, I need to include some recipes. In honor of an absolutely frigid, wintry day here in the South, I'm cooking Vegetarian Black Bean Chili. This is a recipe I found years ago in The New Basics Cookbook, by Julee Rosso and Sheila Lukins. I alter here and there to suit what's available in the market, but this chili recipe is as good as it gets. Paired with my own version of Southern Cornbread, this is a yummy and nutritious meal.
Black Bean Vegetable Chili Recipe
1 eggplant, cut into 1/2 inch cubes
1 T coarse kosher salt (I use table salt)
1/4 cup olive oil (I try to use half of this amount)
1 onion, cut into 1/2 inch dice
2 zucchini, cut into 1/4 inch dice
1 red bell pepper, cored, seeded and cut into 1/4 inch dice
1 yellow bell pepper, cored, seeded and cut into 1/4 inch dice
4 large cloves garlic, coarsely chopped
8 ripe plum tomatoes, cut into 1 inch cubes
1 C vegetable broth
1 C chopped fresh Italian parsley
1/2 C slivered fresh basil leaves
3 T chili powder
1 1/2 T ground cumin
1 T dried oregano
1 tsp. freshly ground black pepper
1/2 tsp. dried red pepper flakes
Salt to taste
2 C cooked black beans (I use 2 cans)
1 1/2 C fresh or frozen (thawed) corn kernels (2-3 cobs)
1/2 C chopped fresh dill
1/4 C lemon juice
Sour cream, for garnish if desired
Grated Monterey Jack cheese, for garnish if desired
3 scallions, thinly sliced for garnish if desired
1.Place the egglant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.
2.Heat half the oil in a dutch oven (large pot). Add onions, zucchini, bell peppers and garlic. Saute over medium-low heat for about 10 minutes.
3.Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the dutch oven.
4.Add tomatoes, broth, 1/2 cup of parsley, basil and spices to the pot. Cook over low heat for 30 minutes, stirring occasionally.
5.Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust the seasonings and stir in the remaining 1/2 cup parsley.
6.Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.
Makes 8 portions (Recipe from the New Basics Cookbook).
Southern Cornbread This is Southern Cornbread, so there is no sugar.
Preheat oven to 450 degrees
2 Cups Stoneground cornmeal (I like medium grind)
1 teaspoon salt
2 teaspoons Baking Powder (double acting)
1/4 teaspoon Baking Soda
2 large eggs
3 Tablespoons canola oil (I know this is blasphemy-no butter or bacon fat)
1 1/4 to 1 1/3 Cups Buttermilk
Mix dry ingredients. Lightly beat eggs with a fork. Heat oil in an 8" iron skillet, until sizzling hot, but not smoking. Incorporate eggs in the dry mix, then add buttermilk. Don't overmix batter, but there shouldn't be any lumps of dry cornmeal. The batter should be neither too thick nor too thin, perhaps the consistency of pancake batter. It is important to complete the batter shortly before adding to the hot pan. Add 1 tablespoon of the hot oil to the batter, mix in, then put batter into the hot skillet. Batter should sizzle, ensuring a proper crust. Immediately place into preheated oven. Cook 15-18 minutes, or until nicely browned. Turn onto plate, cut into wedges and serve immediately.
Black Bean Vegetable Chili Recipe
1 eggplant, cut into 1/2 inch cubes
1 T coarse kosher salt (I use table salt)
1/4 cup olive oil (I try to use half of this amount)
1 onion, cut into 1/2 inch dice
2 zucchini, cut into 1/4 inch dice
1 red bell pepper, cored, seeded and cut into 1/4 inch dice
1 yellow bell pepper, cored, seeded and cut into 1/4 inch dice
4 large cloves garlic, coarsely chopped
8 ripe plum tomatoes, cut into 1 inch cubes
1 C vegetable broth
1 C chopped fresh Italian parsley
1/2 C slivered fresh basil leaves
3 T chili powder
1 1/2 T ground cumin
1 T dried oregano
1 tsp. freshly ground black pepper
1/2 tsp. dried red pepper flakes
Salt to taste
2 C cooked black beans (I use 2 cans)
1 1/2 C fresh or frozen (thawed) corn kernels (2-3 cobs)
1/2 C chopped fresh dill
1/4 C lemon juice
Sour cream, for garnish if desired
Grated Monterey Jack cheese, for garnish if desired
3 scallions, thinly sliced for garnish if desired
1.Place the egglant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.
2.Heat half the oil in a dutch oven (large pot). Add onions, zucchini, bell peppers and garlic. Saute over medium-low heat for about 10 minutes.
3.Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the dutch oven.
4.Add tomatoes, broth, 1/2 cup of parsley, basil and spices to the pot. Cook over low heat for 30 minutes, stirring occasionally.
5.Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust the seasonings and stir in the remaining 1/2 cup parsley.
6.Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.
Makes 8 portions (Recipe from the New Basics Cookbook).
Southern Cornbread This is Southern Cornbread, so there is no sugar.
Preheat oven to 450 degrees
2 Cups Stoneground cornmeal (I like medium grind)
1 teaspoon salt
2 teaspoons Baking Powder (double acting)
1/4 teaspoon Baking Soda
2 large eggs
3 Tablespoons canola oil (I know this is blasphemy-no butter or bacon fat)
1 1/4 to 1 1/3 Cups Buttermilk
Mix dry ingredients. Lightly beat eggs with a fork. Heat oil in an 8" iron skillet, until sizzling hot, but not smoking. Incorporate eggs in the dry mix, then add buttermilk. Don't overmix batter, but there shouldn't be any lumps of dry cornmeal. The batter should be neither too thick nor too thin, perhaps the consistency of pancake batter. It is important to complete the batter shortly before adding to the hot pan. Add 1 tablespoon of the hot oil to the batter, mix in, then put batter into the hot skillet. Batter should sizzle, ensuring a proper crust. Immediately place into preheated oven. Cook 15-18 minutes, or until nicely browned. Turn onto plate, cut into wedges and serve immediately.
Starting the New Year Right!
It's a couple of weeks into 2010, and I thought I would begin a journal about my goals for the New Year. It's simple: I want to lose 10 lbs, I want to begin bicycling again, but most importantly, I want to become the best vegetarian cook I can be.
A little history: I have been happily married to the same man for 31 years, 7 months and have two college-aged children. I am a hopeless animal lover, currently with four furry friends as my constant companions: Zoe, my 13 y/o, mostly-blind, diabetic "Ms. Barky Von Schnauzer", Puck, my rescue pup--just a big old black dog, "King" George, the adolescent white cat who truly rules the household, and Little Ginger, the rescue bob-tail kitty who contentedly resides at the bottom of the pack.
Over the past 18 months, I have lost 85 lbs and have reached my "official" WW goal, 10 additional pounds and I'll be very happy. I began bicycling (again) a couple of years ago, but last September 1, I had a serious cycling accident resulting in three lower leg fractures and a severe syndesmotic ligament rupture in my ankle. I'm probably close to 90% with my recovery and I hope to get back on the bike soon.
I had always been an accomplished cook, and a true foodie learning the skills as many have from Julia Child and Marcella Hazan. Since I became a vegetarian several years ago, my cooking skills just don't seem to be what they used to be. I have had to totally re-create, re-think, and relearn just about everything related to cooking. Even though I don't eat meat (except an occasional oyster, and I don't think they count as sentient beings), I still consider myself a foodie. My goal this year is hone my cooking skills, becoming the best and most creative vegetarian chef I can be.
A little history: I have been happily married to the same man for 31 years, 7 months and have two college-aged children. I am a hopeless animal lover, currently with four furry friends as my constant companions: Zoe, my 13 y/o, mostly-blind, diabetic "Ms. Barky Von Schnauzer", Puck, my rescue pup--just a big old black dog, "King" George, the adolescent white cat who truly rules the household, and Little Ginger, the rescue bob-tail kitty who contentedly resides at the bottom of the pack.
Over the past 18 months, I have lost 85 lbs and have reached my "official" WW goal, 10 additional pounds and I'll be very happy. I began bicycling (again) a couple of years ago, but last September 1, I had a serious cycling accident resulting in three lower leg fractures and a severe syndesmotic ligament rupture in my ankle. I'm probably close to 90% with my recovery and I hope to get back on the bike soon.
I had always been an accomplished cook, and a true foodie learning the skills as many have from Julia Child and Marcella Hazan. Since I became a vegetarian several years ago, my cooking skills just don't seem to be what they used to be. I have had to totally re-create, re-think, and relearn just about everything related to cooking. Even though I don't eat meat (except an occasional oyster, and I don't think they count as sentient beings), I still consider myself a foodie. My goal this year is hone my cooking skills, becoming the best and most creative vegetarian chef I can be.
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