Yeah, I'm pretty sure Bobby Flay came up with that first, but it does seem appropriate given the fact that the mercury keeps rising, right along with the humidity. Ah, Eastern Seaboard summers.
Like I said in my last post, in the warm weather I crave salads, chilled soups, grilled food. Anything that keeps the oven off!
I've been experimenting with a Ranch dressing recipe I got out of Mollie Katzen's classic, The Moosewood Cookbook, one of my favorites. I like the flavor profile of Ranch dressing, but don't enjoy the bottled variety. This recipe really satisfies my Ranch itch, tho I've adapted it slightly as I found the original recipe a bit too watery/runny, and added what I think were some crucial missing flavors.
MOOSEWOOD COOKBOOK LOW-FAT RANCH DRESSING
Ingredients
3/4 c Buttermilk
1/4 c Greek yogurt, nonfat
3 Tbsp Dried onion flakes
3 Tbsp Chives, fresh (1 tbsp dried)
2 Tbsp Parsley, fresh (1 tbsp dried)
1/2 tsp Sea salt
1 tsp Fresh lemon juice
1/2 tsp Fresh cracked pepper
Combine in a bowl or Mason jar -- I like the Mason jar for easy mixing. Combine well. Refrigerate in airtight container.
Grilling out is something we love to do in the summer, and my husband has really become a grill master over the last few years. One of our favorite items to grill is mahi mahi. I adore this fish and its firm, meaty texture makes it perfect for grilling. Trader Joe's carries wonderful mahi fillets in their frozen section at really affordable prices. We thaw the fish in the fridge all day, then let it marinate for 30 - 60 minutes before grilling it on our (well-oiled!) Weber. There's no recipe for the marinade, my husband just lets the fish soak up a mixture of low-sodium soy sauce, fresh ginger, and minced garlic. It's fabulous!
But my new favorite grill discovery is grilled okra. That's right: grilled okra! Growing up in Texas, I fell in love with these little green pods in my school cafeteria. Fried okra, yes ma'am. A southern staple. So it's no surprise that I found recipes for grilled okra in eminent Southerner Crescent Dragonwagon's Passionate Vegetarian cookbook. She has three marinades, but the Mediterranean is our favorite, tho all of them are delicious. It's worth noting that when you're selecting okra at the market to look for bright green pods no bigger than three inches long. Any bigger, and the okra turns out tough and stringy. We learned that one the hard way.
MEDITERRANEAN GRILLED OKRA
Ingredients
1 Small handful fresh basil leaves
2 Cloves garlic, pressed and peeled
1 Large tomato, peeled, seeded, and chopped
2 Tbsp Olive oil
1 Tbsp Balsamic vinegar
1 tsp salt (+ more to taste)
1 lb 2- to 3-inch okra pods
1. Place all ingredients except okra in a blender or mixer and purée. I love the Magic Bullet-esque 5-in-1 blender things for this -- mine is JC Penney's brand.
2. Place okra on water-soaked wooden skewers at an angle. Pour marinade over okra. It will be thick. Marinade 1-2 hours.
3. Preheat grill to high, then lower temperature to medium. Place skewered okra on grill, cooking over indirect heat, until first side is cooked, 4-5 minutes. Turn skewers over and continue cooking, 3-4 minutes, until done. Serve immediately.
I realize the travesty of not including pictures on a blog about food. I plan to fix that once I've mastered the art of taking better food pics -- it's way harder than I thought it would be!
7.28.2010
7.22.2010
Summer Lovin'
Oh, my my. It has been way too long! Summer is in full swing, and I'm enjoying a break from the intense work I do during the school year (while anticipating eagerly the new position I'll be starting in the fall). Which means I've had lots of time to get into the kitchen and experiment with new recipes!
I don't know about you, but when summer hits I don't want heavy, hot meals. I crave light, cool fare that doesn't heat up the kitchen, like chilled soups and fresh salads. This summer I've discovered some fabulous recipes that just fit the bill, which I've tweaked (of course) to my taste. So below are some of the best summer recipes I've come across so far this season. This'll be a long one, so buckle up!
Chilled Soups
I love gazpacho, so I've posted two recipes for it, not including my father's -- which is wonderful and one of the few reasons (aside from washing dishes) he goes in the kitchen!
PICASSO GAZPACHO (credit to chef Julian Serrano at the Bellagio Hotel, Las Vegas, and The South Beach Diet Cookbook)
Ingredients
1.5 lbs ripe tomatoes, chunked
1/2 large green pepper, roughly chopped
1/2 medium onion, chopped
1/2 cucumber, seeded
2 cloves garlic
2 c. tomato juice
1 Tbsp cumin seeds
4 Tbsp red wine vinegar
4 slices day old bread (I use whole grain)
2 c. water
2 Tbsp olive oil
1. Combine all ingredients in a large bowl and refrigerate for 6 hours.
2. After 6 hours transfer ingredients to Cuisinart or blender and blend well. Season with salt and pepper to taste. Serve chilled.
LIMA BEAN GAZPACHO (From Better Homes and Gardens Vegetarian Recipes cookbook)
Ingredients
1 10 oz. package frozen lima beans, cooked according to directions and drained
3 medium tomatoes, rough chopped
1 small green pepper, chopped
1 small yellow or red pepper, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
1 clove garlic, minced
1 1/2 c. tomato juice
3 Tbsp. balsamic or red wine vinegar
1 Tbsp. fresh dill (1 tsp dried)
1/4 tsp salt
Several dashes Tabasco
1. In a large bowl combine all ingredients. Cover and chill for several hours.
2. Garnish with sour cream, plain yogurt, freshly zested lime peel, croutons, etc.
CHILLED ZUCCHINI SOUP (Adapted from Paula Deen's cookbook, Paula Deen's Kitchen Classics -- more healthful version, y'awwwwwll)
Ingredients
3-4 c. veggie broth
2 large onions, chopped
3 medium zucchini, sliced (I use 2 zukes, and 1 summer squash...)
2 cloves garlic, sliced
salt & pepper to taste
1/4 c. mayonnaise
3/4 c. Greek yogurt, plain
1 tsp. fresh lemon juice + zest of 1/2 lemon
1. Combine broth, onion, squash, garlic, salt, and pepper in large saucepan and bring to boil. Cook 5-8 minutes, covered, until veggies are tender.
2. Cool mixture to room temperature, then add mayo, yogurt, lemon juice and zest, and use immersion blender to puree mixture until smooth.
3. Refrigerate overnight and serve cold with lemon slices, croutons, chives, etc. as garnish.
Summery Salads
BLACK-EYED PEA SALAD (Adapted from Paula Deen's cookbook, Paula Deen's Kitchen Classics...a wonderful way to use up all those herbs from your garden: verdant and delicious!)
Ingredients
1/4 c. + 2 Tbsp olive oil
1/4 c. balsamic vinegar
2 Tbsp sugar
2 16 oz. cans black-eyed peas, drained and rinsed
1 red bell pepper, diced
1/2 c. green onion, sliced
1 large banana pepper (or green pepper), diced
1 large tomato, seeded and diced
1 Tbsp fresh thyme, minced
1 Tbsp fresh rosemary, minced
2 Tbsp fresh oregano, minced
4 Tbsp fresh parsley, minced
1. Combine sugar, vinegar, and olive oil in a small bowl and whisk together.
2. Combine all other ingredients in a large bowl. Pour vinegar mixture over, refrigerate and chill overnight. Serve cold.
INDONESIAN VEGETABLE SALAD (From The 15-Minute Vegetarian Gourmet cookbook. I love this recipe because it's like a cold stir-fry and is perfect for cleaning out the produce drawer!)
Ingredients (which are very flexible)
1 c. firm tofu, drained and cubed
2 stalks celery, sliced
2 carrots, shredded
1 pint cherry tomatoes, halved or quartered depending on size
1/2 cucumber, seeded and sliced
1 c. fresh mung bean sprouts
1 c. broccoli florets
1 medium red pepper, julienned
Szechuan Peanut Dressing (recipe below)
1. Gently toss all ingredients in a large bowl and set aside while preparing Szechuan Peanut Dressing:
1/3 c. peanut butter (I like all natural)
1/2 c. veggie broth
1 tsp lite soy sauce
2 Tbsp rice vinegar
2 Tbsp safflower (or olive) oil
1/2 tsp garlic powder
1 tsp Sriracha
2. Whisk all ingredients together until dressing is smooth. Pour over salad and chill.
3. Other vegetables you might like to use include: green onion, cauliflower florets, bamboo shoots, water chestnuts, new potatoes, green beans, spinach, mushrooms.
4. Garnish with crushed peanuts, toasted sesame seeds, chopped hard boiled egg.
I promise I'll be posting more salad (and even some outdoor grilling recipes!) before 3 more months have passed...
I don't know about you, but when summer hits I don't want heavy, hot meals. I crave light, cool fare that doesn't heat up the kitchen, like chilled soups and fresh salads. This summer I've discovered some fabulous recipes that just fit the bill, which I've tweaked (of course) to my taste. So below are some of the best summer recipes I've come across so far this season. This'll be a long one, so buckle up!
Chilled Soups
I love gazpacho, so I've posted two recipes for it, not including my father's -- which is wonderful and one of the few reasons (aside from washing dishes) he goes in the kitchen!
PICASSO GAZPACHO (credit to chef Julian Serrano at the Bellagio Hotel, Las Vegas, and The South Beach Diet Cookbook)
Ingredients
1.5 lbs ripe tomatoes, chunked
1/2 large green pepper, roughly chopped
1/2 medium onion, chopped
1/2 cucumber, seeded
2 cloves garlic
2 c. tomato juice
1 Tbsp cumin seeds
4 Tbsp red wine vinegar
4 slices day old bread (I use whole grain)
2 c. water
2 Tbsp olive oil
1. Combine all ingredients in a large bowl and refrigerate for 6 hours.
2. After 6 hours transfer ingredients to Cuisinart or blender and blend well. Season with salt and pepper to taste. Serve chilled.
LIMA BEAN GAZPACHO (From Better Homes and Gardens Vegetarian Recipes cookbook)
Ingredients
1 10 oz. package frozen lima beans, cooked according to directions and drained
3 medium tomatoes, rough chopped
1 small green pepper, chopped
1 small yellow or red pepper, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
1 clove garlic, minced
1 1/2 c. tomato juice
3 Tbsp. balsamic or red wine vinegar
1 Tbsp. fresh dill (1 tsp dried)
1/4 tsp salt
Several dashes Tabasco
1. In a large bowl combine all ingredients. Cover and chill for several hours.
2. Garnish with sour cream, plain yogurt, freshly zested lime peel, croutons, etc.
CHILLED ZUCCHINI SOUP (Adapted from Paula Deen's cookbook, Paula Deen's Kitchen Classics -- more healthful version, y'awwwwwll)
Ingredients
3-4 c. veggie broth
2 large onions, chopped
3 medium zucchini, sliced (I use 2 zukes, and 1 summer squash...)
2 cloves garlic, sliced
salt & pepper to taste
1/4 c. mayonnaise
3/4 c. Greek yogurt, plain
1 tsp. fresh lemon juice + zest of 1/2 lemon
1. Combine broth, onion, squash, garlic, salt, and pepper in large saucepan and bring to boil. Cook 5-8 minutes, covered, until veggies are tender.
2. Cool mixture to room temperature, then add mayo, yogurt, lemon juice and zest, and use immersion blender to puree mixture until smooth.
3. Refrigerate overnight and serve cold with lemon slices, croutons, chives, etc. as garnish.
Summery Salads
BLACK-EYED PEA SALAD (Adapted from Paula Deen's cookbook, Paula Deen's Kitchen Classics...a wonderful way to use up all those herbs from your garden: verdant and delicious!)
Ingredients
1/4 c. + 2 Tbsp olive oil
1/4 c. balsamic vinegar
2 Tbsp sugar
2 16 oz. cans black-eyed peas, drained and rinsed
1 red bell pepper, diced
1/2 c. green onion, sliced
1 large banana pepper (or green pepper), diced
1 large tomato, seeded and diced
1 Tbsp fresh thyme, minced
1 Tbsp fresh rosemary, minced
2 Tbsp fresh oregano, minced
4 Tbsp fresh parsley, minced
1. Combine sugar, vinegar, and olive oil in a small bowl and whisk together.
2. Combine all other ingredients in a large bowl. Pour vinegar mixture over, refrigerate and chill overnight. Serve cold.
INDONESIAN VEGETABLE SALAD (From The 15-Minute Vegetarian Gourmet cookbook. I love this recipe because it's like a cold stir-fry and is perfect for cleaning out the produce drawer!)
Ingredients (which are very flexible)
1 c. firm tofu, drained and cubed
2 stalks celery, sliced
2 carrots, shredded
1 pint cherry tomatoes, halved or quartered depending on size
1/2 cucumber, seeded and sliced
1 c. fresh mung bean sprouts
1 c. broccoli florets
1 medium red pepper, julienned
Szechuan Peanut Dressing (recipe below)
1. Gently toss all ingredients in a large bowl and set aside while preparing Szechuan Peanut Dressing:
1/3 c. peanut butter (I like all natural)
1/2 c. veggie broth
1 tsp lite soy sauce
2 Tbsp rice vinegar
2 Tbsp safflower (or olive) oil
1/2 tsp garlic powder
1 tsp Sriracha
2. Whisk all ingredients together until dressing is smooth. Pour over salad and chill.
3. Other vegetables you might like to use include: green onion, cauliflower florets, bamboo shoots, water chestnuts, new potatoes, green beans, spinach, mushrooms.
4. Garnish with crushed peanuts, toasted sesame seeds, chopped hard boiled egg.
I promise I'll be posting more salad (and even some outdoor grilling recipes!) before 3 more months have passed...
4.09.2010
Picky Picky
Boy, it's been awhile. Guess the good news is it's been relatively quiet at work. No need for intense therapy...tho I'm still mixing it up in the kitchen!
This week I was reminded what picky eaters kids can be. And also how much they hate their veggies. I've been helping out with Student Council this year, and we've introduced Wednesday Chinese Lunch to the Middle School. To raise money for an 8th grade class gift, the Student Council is selling Chinese food at lunch on Wednesdays. We've partnered with a local Chinese restaurant to make the food, and one of our generous parents runs out to pick up the food and bring to school each week. Students sign up for four weeks a time, pick their poison from a list of six options chosen by the Student Council, pay a bargain $27 for all four meals, and receive their lunch on Wednesdays. The Student Council members are responsible for doling out the meals and keeping track of which students have picked up their food. It's been a huge hit, and we're raising over $1,000 a month!
Handing out Chinese meals to kids, however, I have to chuckle at the restrictions they place on their diets. "Can I have that other General Tso's?" one girl asks, "it has a lot less broccoli in it." I see: you just want the deep fried, thickly breaded, soaked in sauce chicken bits with your pork fried rice (yes, the fried rice option is pork fried rice, why I can't figure). Gotcha. "Don't you want the sauce that goes with your Sweet & Sour chicken?" I inquire of roughly half the kids picking up this dish. "No," they reply flatly. I see: you just want the deep fried, thickly breaded, dry-as-a-bone chicken bits and plain white rice. Gotcha. When I see a boy tossing his Beef with Mixed Veggies, I ask if he had enough to eat -- looks like two-thirds of it is going in the trash. "Yeah," he says, "I ate all the rice and beef." Iiiii seeeee.....
I'd like to think I wasn't quite that picky an eater as a child. But I do distinctly remember my extreme distaste for Brussels sprouts. I sat, horrified, as my mom and dad ate every last one off their plates. How could they eat that junk? They tasted like bitter, burnt match ends. They were mushy. I had to chew, and chew, and chew for what felt like ten minutes before one Brussels sprout was reduced enough to swallow. Just awful.
As an adult, I've recently "rediscovered" the true joy of Brussels sprouts. And I've realized that -- sorry, mom... -- the reason I hated them as a kid was that they weren't prepared in a way that really showcased their full glory. Steaming/boiling Brussels sprouts is definitely not the way to go. They almost always end up overcooked, which brings out the bitter, sulfuric flavor in them. I never use any form of water in prepping my Brussels sprouts. Roasting and sauteeing seem to me the most successful way of doing them. Boyfriend and several dinner guests seem to agree. Below are a couple of my favorite, go-to ways of preparing these delightful little veggies:
ROASTED BRUSSELS SPROUTS (credit to Ina Garten)
Ingredients
1 1/2 lb Brussels sprouts
3 Tbsp olive oil (or enough to coat)
3/4 tsp sea salt or kosher salt
1/2 tsp freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any ragged or yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper.
3. Pour sprouts on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (Ina likes these salty like French fries, naturally), and serve immediately. I do have to say, you'll think you're oversalting, but you're not and they taste great.
HASHED BRUSSELS SPROUTS WITH LEMON (credit to Elise Bauer at Simply Recipes, although I have slightly altered her recipe)
Ingredients
1 Tbsp fresh squeezed lemon juice
1 Tbsp fresh grated lemon zest
1/2 Tbsp olive oil
1/2 Tbsp butter
1 lb Brussels sprouts
3 medium cloves garlic, minced
1 Tbsp poppy seeds
2 Tbsp sherry/cooking sherry
1. Cut bottoms off sprouts, remove ragged or yellowing outer leaves, and discard. Halve sprouts lengthwise. (If you are really ambitions, carefully cut out and discard the firm core of each sprout half. I find if I have the time this is worth it, tho lately I have been skipping this step and, of course, the dish is just as tasty. It does slightly alter the texture, however.) Thinly slice the sprouts crosswise, roughly 1/8 inch ribbons. When all sprouts are sliced toss them in a bowl with lemon juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2. Heat oil and butter over medium-high heat in a skillet. When very hot (almost to smoking point) add sprouts, garlic and poppy seeds, and cook, stirring occasionally, until sprouts are wilted and lightly cooked, but still green and crisp, 5 to 6 minutes. Some leaves might brown slightly -- this is a good thing.
3. Add sherry (which I prefer over the white wine Simply Recipes suggests, and discovered by accident when we were out of cooking wine so I subbed the sherry), and sprinkle with salt and pepper. Cook, stirring, 1 minute more until alcohol has evaporated. Remove from heat, add salt and pepper to taste and stir in the lemon zest.
CARAMELIZED TOFU WITH BRUSSELS SPROUTS (credit to Heidi Swanson at 101 Cookbooks, but I have altered the recipe considerably)
Ingredients
16 ounces extra-firm tofu cut into thin 1-inch strips
a couple pinches of fine-grain sea salt
1 Tbsp olive or peanut oil
4 medium cloves garlic, minced
1/2 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/2 c vegetable stock or broth
1 lb Brussels sprouts
1. Cut ends off sprouts, remove ragged or yellow outer leaves and discard. Slice sprouts in half lengthwise, then cut 1/8 inch ribbons crosswise.
2. Heat 1/2 of the olive oil in large skillet on medium heat. Cook tofu with dash of salt until slightly golden, about 6 minutes. Toss the tofu to brown all sides, 4-5 minutes more. Pieces will stick to the bottom of the pan. Leave them, ensuring they don't burn.
3. Add the garlic and pecans, and saute for 3-4 minutes until garlic is soft and slightly browned. Combine sugar with vegetable stock and add to pan, scraping the golden bits of tofu from the bottom. Simmer until the liquid has mostly reduced. Remove mixture to a dish and set aside while you cook the Brussels sprouts.
4. In the same pan (no need to wash), add remaining oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded Brussels sprouts. Cook for 5 - 6 minutes, stirring occasionally until you get some golden bits, and the rest of the sprouts are bright and delicious. Add the tofu mixture back to the pan and heat through. Serve immediately.
This week I was reminded what picky eaters kids can be. And also how much they hate their veggies. I've been helping out with Student Council this year, and we've introduced Wednesday Chinese Lunch to the Middle School. To raise money for an 8th grade class gift, the Student Council is selling Chinese food at lunch on Wednesdays. We've partnered with a local Chinese restaurant to make the food, and one of our generous parents runs out to pick up the food and bring to school each week. Students sign up for four weeks a time, pick their poison from a list of six options chosen by the Student Council, pay a bargain $27 for all four meals, and receive their lunch on Wednesdays. The Student Council members are responsible for doling out the meals and keeping track of which students have picked up their food. It's been a huge hit, and we're raising over $1,000 a month!
Handing out Chinese meals to kids, however, I have to chuckle at the restrictions they place on their diets. "Can I have that other General Tso's?" one girl asks, "it has a lot less broccoli in it." I see: you just want the deep fried, thickly breaded, soaked in sauce chicken bits with your pork fried rice (yes, the fried rice option is pork fried rice, why I can't figure). Gotcha. "Don't you want the sauce that goes with your Sweet & Sour chicken?" I inquire of roughly half the kids picking up this dish. "No," they reply flatly. I see: you just want the deep fried, thickly breaded, dry-as-a-bone chicken bits and plain white rice. Gotcha. When I see a boy tossing his Beef with Mixed Veggies, I ask if he had enough to eat -- looks like two-thirds of it is going in the trash. "Yeah," he says, "I ate all the rice and beef." Iiiii seeeee.....
I'd like to think I wasn't quite that picky an eater as a child. But I do distinctly remember my extreme distaste for Brussels sprouts. I sat, horrified, as my mom and dad ate every last one off their plates. How could they eat that junk? They tasted like bitter, burnt match ends. They were mushy. I had to chew, and chew, and chew for what felt like ten minutes before one Brussels sprout was reduced enough to swallow. Just awful.
As an adult, I've recently "rediscovered" the true joy of Brussels sprouts. And I've realized that -- sorry, mom... -- the reason I hated them as a kid was that they weren't prepared in a way that really showcased their full glory. Steaming/boiling Brussels sprouts is definitely not the way to go. They almost always end up overcooked, which brings out the bitter, sulfuric flavor in them. I never use any form of water in prepping my Brussels sprouts. Roasting and sauteeing seem to me the most successful way of doing them. Boyfriend and several dinner guests seem to agree. Below are a couple of my favorite, go-to ways of preparing these delightful little veggies:
ROASTED BRUSSELS SPROUTS (credit to Ina Garten)
Ingredients
1 1/2 lb Brussels sprouts
3 Tbsp olive oil (or enough to coat)
3/4 tsp sea salt or kosher salt
1/2 tsp freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any ragged or yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper.
3. Pour sprouts on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (Ina likes these salty like French fries, naturally), and serve immediately. I do have to say, you'll think you're oversalting, but you're not and they taste great.
HASHED BRUSSELS SPROUTS WITH LEMON (credit to Elise Bauer at Simply Recipes, although I have slightly altered her recipe)
Ingredients
1 Tbsp fresh squeezed lemon juice
1 Tbsp fresh grated lemon zest
1/2 Tbsp olive oil
1/2 Tbsp butter
1 lb Brussels sprouts
3 medium cloves garlic, minced
1 Tbsp poppy seeds
2 Tbsp sherry/cooking sherry
1. Cut bottoms off sprouts, remove ragged or yellowing outer leaves, and discard. Halve sprouts lengthwise. (If you are really ambitions, carefully cut out and discard the firm core of each sprout half. I find if I have the time this is worth it, tho lately I have been skipping this step and, of course, the dish is just as tasty. It does slightly alter the texture, however.) Thinly slice the sprouts crosswise, roughly 1/8 inch ribbons. When all sprouts are sliced toss them in a bowl with lemon juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2. Heat oil and butter over medium-high heat in a skillet. When very hot (almost to smoking point) add sprouts, garlic and poppy seeds, and cook, stirring occasionally, until sprouts are wilted and lightly cooked, but still green and crisp, 5 to 6 minutes. Some leaves might brown slightly -- this is a good thing.
3. Add sherry (which I prefer over the white wine Simply Recipes suggests, and discovered by accident when we were out of cooking wine so I subbed the sherry), and sprinkle with salt and pepper. Cook, stirring, 1 minute more until alcohol has evaporated. Remove from heat, add salt and pepper to taste and stir in the lemon zest.
CARAMELIZED TOFU WITH BRUSSELS SPROUTS (credit to Heidi Swanson at 101 Cookbooks, but I have altered the recipe considerably)
Ingredients
16 ounces extra-firm tofu cut into thin 1-inch strips
a couple pinches of fine-grain sea salt
1 Tbsp olive or peanut oil
4 medium cloves garlic, minced
1/2 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/2 c vegetable stock or broth
1 lb Brussels sprouts
1. Cut ends off sprouts, remove ragged or yellow outer leaves and discard. Slice sprouts in half lengthwise, then cut 1/8 inch ribbons crosswise.
2. Heat 1/2 of the olive oil in large skillet on medium heat. Cook tofu with dash of salt until slightly golden, about 6 minutes. Toss the tofu to brown all sides, 4-5 minutes more. Pieces will stick to the bottom of the pan. Leave them, ensuring they don't burn.
3. Add the garlic and pecans, and saute for 3-4 minutes until garlic is soft and slightly browned. Combine sugar with vegetable stock and add to pan, scraping the golden bits of tofu from the bottom. Simmer until the liquid has mostly reduced. Remove mixture to a dish and set aside while you cook the Brussels sprouts.
4. In the same pan (no need to wash), add remaining oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded Brussels sprouts. Cook for 5 - 6 minutes, stirring occasionally until you get some golden bits, and the rest of the sprouts are bright and delicious. Add the tofu mixture back to the pan and heat through. Serve immediately.
3.06.2010
Change of Pace
It's school hiring season, and my school sent out contracts last week for the 2010-11 academic year. I had known for some time that I would most likely not return to the same school next year; my position this past year had been reduced to part-time due to economic reasons, and the two-hour round-trip commute had finally begun to wear me down after three years. I made the decision that I needed to find a full-time position closer to home. Sometimes jumping into the unknown without a safety net turns out to be the best thing you can do for yourself. Sometimes a 180-degree change of pace is what you need.
I like to change things up in the kitchen, too. As I've said before, lately I've been trying to be more conscious about what I eat and what I put into my body. I've started by trying to substitute processed foods with my own homemade foods so that I have more control over the ingredients. One of the best switches I've made in the past couple years is making my own taco seasoning.
I love Mexican food -- almost as much as Asian food! -- and I cook Mexican-style meals once or twice a week. Of course, you could use the seasoning with real meats, but being a vegetarian doesn't have to limit you, either. I'm a huge fan of Morningstar Farms Recipe Crumbles for creating "taco meat," and Trader Joe's Beef-less Strips for "fajitas." In both recipes I use my own homemade taco seasoning. I love the flavor of taco seasoning, and I used to think that those packets in the grocery store or the ones that come included in taco kits were life- and time-savers; but they're full of unpronounceable/unidentifiable ingredients and preservatives. My own taco seasoning is even more delicious, in my humble opinion, and so much better for you! I make a double-batch at a time and keep it in the spice cabinet in an airtight jar so it's on hand whenever I need it. It couldn't be simpler, and the recipe can easily be doubled, tripled, quadrupled if you want to go crazy!
HOMEMADE TACO SEASONING
Ingredients
6 t Chili powder
5 t Paprika
4 1/2 t Cumin
2 1/2 t Garlic powder
3 t Onion flakes
1/4 t Cayenne pepper
1 1/2 t Salt
Combine all ingredients in an airtight container and mix well.
For tacos, I brown the Morningstar Crumbles over medium heat in a skillet. When they're cooked through and browned, I add one undrained can of diced tomatoes (I like the petite dice, because they're about the same size as the crumbles), and one drained, rinsed can of beans (black, kidney, or pinto), along with 2-3 tablespoons of the homemade taco seasoning. The meat can be served in taco shells -- looove the easy-to-fill, easy-to-stand-up Stand 'n' Stuff shells from Old El Paso! -- or on top of a green salad with salsa for dressing.
For fajitas, I brown the Beef-less strips beforehand in a skillet over medium heat, then remove them to the side. I saute onions cut in rings over medium-high heat until close to carmelized, then add a mix of green and colored bell peppers and cook until al dente. Add the strips back in along with 2-3 tablespoons of delicious homemade taco seasoning and 1/4 cup of water to create a sauce to coat your ingredients. Cook just until everything has warmed through and serve either with whole-grain tortillas or alone as a "fajita bowl." I like to add shredded Mexican cheese, salsa, and sour cream...although recently we've replaced sour cream around here with my new favorite discovery, nonfat Greek yogurt. It's thick, tangy, and delicious and can easily replace sour cream or regular yogurt in any recipe or dish.
Yes, Etta James, sometimes change really can do you good.
I like to change things up in the kitchen, too. As I've said before, lately I've been trying to be more conscious about what I eat and what I put into my body. I've started by trying to substitute processed foods with my own homemade foods so that I have more control over the ingredients. One of the best switches I've made in the past couple years is making my own taco seasoning.
I love Mexican food -- almost as much as Asian food! -- and I cook Mexican-style meals once or twice a week. Of course, you could use the seasoning with real meats, but being a vegetarian doesn't have to limit you, either. I'm a huge fan of Morningstar Farms Recipe Crumbles for creating "taco meat," and Trader Joe's Beef-less Strips for "fajitas." In both recipes I use my own homemade taco seasoning. I love the flavor of taco seasoning, and I used to think that those packets in the grocery store or the ones that come included in taco kits were life- and time-savers; but they're full of unpronounceable/unidentifiable ingredients and preservatives. My own taco seasoning is even more delicious, in my humble opinion, and so much better for you! I make a double-batch at a time and keep it in the spice cabinet in an airtight jar so it's on hand whenever I need it. It couldn't be simpler, and the recipe can easily be doubled, tripled, quadrupled if you want to go crazy!
HOMEMADE TACO SEASONING
Ingredients
6 t Chili powder
5 t Paprika
4 1/2 t Cumin
2 1/2 t Garlic powder
3 t Onion flakes
1/4 t Cayenne pepper
1 1/2 t Salt
Combine all ingredients in an airtight container and mix well.
For tacos, I brown the Morningstar Crumbles over medium heat in a skillet. When they're cooked through and browned, I add one undrained can of diced tomatoes (I like the petite dice, because they're about the same size as the crumbles), and one drained, rinsed can of beans (black, kidney, or pinto), along with 2-3 tablespoons of the homemade taco seasoning. The meat can be served in taco shells -- looove the easy-to-fill, easy-to-stand-up Stand 'n' Stuff shells from Old El Paso! -- or on top of a green salad with salsa for dressing.
For fajitas, I brown the Beef-less strips beforehand in a skillet over medium heat, then remove them to the side. I saute onions cut in rings over medium-high heat until close to carmelized, then add a mix of green and colored bell peppers and cook until al dente. Add the strips back in along with 2-3 tablespoons of delicious homemade taco seasoning and 1/4 cup of water to create a sauce to coat your ingredients. Cook just until everything has warmed through and serve either with whole-grain tortillas or alone as a "fajita bowl." I like to add shredded Mexican cheese, salsa, and sour cream...although recently we've replaced sour cream around here with my new favorite discovery, nonfat Greek yogurt. It's thick, tangy, and delicious and can easily replace sour cream or regular yogurt in any recipe or dish.
Yes, Etta James, sometimes change really can do you good.
2.20.2010
Take Out Makeover
It's been an emotionally taxing week at work. Early on in the week I had to file a complaint against a parent with Child Protective Services for the first time in three years at my private school. I've worked in foster care and have seen the worst of the worst parenting, but I didn't think I would encounter anything quite like it when I transitioned to a well-off independent school. I've learned that privilege breeds its own set of issues and problems, however, and this week was confronted with that harsh reality. The end of the week was book-ended by an 8th grade girl who arrived at school sobbing, hysterical. Her mother, undergoing chemotherapy treatments for breast cancer, had collapsed in the bathroom that morning and was unresponsive when the student's brother, a 3rd grader, found her. Home alone and their father at work already, it was terrifying for both of them, but she kept herself together enough to comfort her brother, call 911, and fetch the next door neighbor. Mom was responsive by the time paramedics arrived and was taken to the hospital where she received blood and fluids and was released.
I don't know about you, but at the end of a tough week like that, I want nothing more than to come home, open my takeout folder and order something comforting (and typically unhealthful). I love love love Asian food of any kind, so I'll usually pull out the trusty Chinese or Malaysian menus. I'm trying to eat better and be more conscious of the foods I put in my body these days, tho, so now I usually resist the urge to order and make my own "takeout."
I have a great electric non-stick wok my mom gave me for Christmas a few years ago. It makes stir-fry a no-brainer. There's something about the chopping, dicing, and prepping of stir-fry veggies that is soothing. The rhythm and repetition allow the mind to check-out and put the body at ease. And there's something about standing over a sizzling wok, stirring, stirring and watching the ingredients sear, that's good for the soul.
I don't have a set recipe for stir-fry. I use whatever vegetables are in the fridge: carrots, broccoli, zucchini, summer squash, bell pepper, mushrooms. Stir-fry is a great fridge cleaner. But there are stir-fry staples I include every time and always have on hand: onions, celery, and frozen peas. I also try to keep cans of water chestnuts, bamboo shoots, or baby corn in the cupboard; to me, these veggies just scream "stiiiir-fryyyy!" Finally (full disclosure here: I'm a pescetarian and don't eat meat...), I might throw in some tofu that I've drained, cubed, and shallow fried beforehand in a bit of vegetable oil. With the tofu and some brown rice or whole wheat noodles, this stir-fry makes a complete, balanced, and well-rounded meal. Not to mention it satisfies the takeout craving without all the fats, oils, and sodium. You control all the ingredients and know exactly what's going in.
I have two go-to sauces I use, depending on mood and what my boyfriend asks for. I really like them both. One is a brown sauce you find in most stir-fries, the other a creamy peanut more typical of Thai cooking. They're quite simple to throw together, use ingredients you usually have on-hand, and can easily be doubled. The recipes make about enough for two dinner-size portions of stir-fry:
SAVORY STIR-FRY SAUCE
Ingredients
2/3 c Vegetable stock
3 T Soy sauce
1 T Rice wine vinegar
2 t Light brown sugar
1 t Minced garlic
1 t Grated ginger
4 t Corn starch
Optional: Red pepper flakes or Sriracha sauce to taste; 1-2 t black bean paste
1. Whisk all ingredients until smooth.
2. Add to stir-fry at end of cooking. Let sauce come to bubble and simmer until thickened.
THAI PEANUT STIR-FRY SAUCE
Ingredients
1.5 T Creamy peanut butter
1.5 T Rice wine vinegar
2 T Soy sauce
1 t Garlic powder
1/2 t Grated ginger
Cayenne to taste
1. Whisk all ingredients until smooth.
2. Add to stir-fry during last minute of cooking.
I don't know about you, but at the end of a tough week like that, I want nothing more than to come home, open my takeout folder and order something comforting (and typically unhealthful). I love love love Asian food of any kind, so I'll usually pull out the trusty Chinese or Malaysian menus. I'm trying to eat better and be more conscious of the foods I put in my body these days, tho, so now I usually resist the urge to order and make my own "takeout."
I have a great electric non-stick wok my mom gave me for Christmas a few years ago. It makes stir-fry a no-brainer. There's something about the chopping, dicing, and prepping of stir-fry veggies that is soothing. The rhythm and repetition allow the mind to check-out and put the body at ease. And there's something about standing over a sizzling wok, stirring, stirring and watching the ingredients sear, that's good for the soul.
I don't have a set recipe for stir-fry. I use whatever vegetables are in the fridge: carrots, broccoli, zucchini, summer squash, bell pepper, mushrooms. Stir-fry is a great fridge cleaner. But there are stir-fry staples I include every time and always have on hand: onions, celery, and frozen peas. I also try to keep cans of water chestnuts, bamboo shoots, or baby corn in the cupboard; to me, these veggies just scream "stiiiir-fryyyy!" Finally (full disclosure here: I'm a pescetarian and don't eat meat...), I might throw in some tofu that I've drained, cubed, and shallow fried beforehand in a bit of vegetable oil. With the tofu and some brown rice or whole wheat noodles, this stir-fry makes a complete, balanced, and well-rounded meal. Not to mention it satisfies the takeout craving without all the fats, oils, and sodium. You control all the ingredients and know exactly what's going in.
I have two go-to sauces I use, depending on mood and what my boyfriend asks for. I really like them both. One is a brown sauce you find in most stir-fries, the other a creamy peanut more typical of Thai cooking. They're quite simple to throw together, use ingredients you usually have on-hand, and can easily be doubled. The recipes make about enough for two dinner-size portions of stir-fry:
SAVORY STIR-FRY SAUCE
Ingredients
2/3 c Vegetable stock
3 T Soy sauce
1 T Rice wine vinegar
2 t Light brown sugar
1 t Minced garlic
1 t Grated ginger
4 t Corn starch
Optional: Red pepper flakes or Sriracha sauce to taste; 1-2 t black bean paste
1. Whisk all ingredients until smooth.
2. Add to stir-fry at end of cooking. Let sauce come to bubble and simmer until thickened.
THAI PEANUT STIR-FRY SAUCE
Ingredients
1.5 T Creamy peanut butter
1.5 T Rice wine vinegar
2 T Soy sauce
1 t Garlic powder
1/2 t Grated ginger
Cayenne to taste
1. Whisk all ingredients until smooth.
2. Add to stir-fry during last minute of cooking.
2.15.2010
Everything I Need to Know about Salads I Learned from My Mom
Ever go away on vacation and pretend like nutrition wasn't important? Eat a McDonald's apple pie at a rest stop, sample "fried latte" at the Texas State Fair, scarf down frites in Brussels? Yeah...me neither. But I imagine that if you were one of those people, you might be craving something utterly healthful when you arrived home, bleary-eyed and luggage-stumbling, after such a trip.
Two feet of snow dumped over several days caused our area to grind to a halt, and school's been closed the past eight business days. I've been enjoying the unexpected vacation, but my mid-section hasn't. Tonight was one of those nights when my body threw in the towel and begged for something healthful and nutritious. My frite-loving side demanded it also be delicious, though.
Fortunately, my mom taught me everything I need to know for making five-star salads. Growing up we had a salad with dinner almost every night. If the huge salad bowl didn't debut at the table on a given evening we were all shocked. Having a salad every evening might have grown repetitive -- dare I say unwelcome? -- but mom knew how to keep things interesting, and I learned the art of the salad from her.
Forget iceberg lettuce. Unless you plan on going retro with a wedge salad, you're asking for unrest. Mixed greens are the essential palette on which to build a great salad: romaines, baby spinach, mache, watercress, and (my personal favorite, which I could eat until I burst) arugula. Once you've got your greens assembled, anything goes.
My salads usually include some kind of combination of the following(all of these do not show up together in every salad, of course, that would just be ridiculous!):
1) CUCUMBER. Peeled. Especially if purchased at the grocery and covered in that slippery, oily, gross wax. I scoop out the seeds and slice in half moons to keep the salad from getting soggy.
2) BELL PEPPER. Always a colored one, because I enjoy the visual contrast of a red, yellow, orange, or purple pepper against my greens. And because I enjoy the sweet flavor contrasting the more bitter greens. Roasted peppers also make a nice, different addition.
3) SPRING ONION. I like that they're mild and don't overpower the other components of the salad.
4) HEARTS. Like hearts of palm. I. Love. Hearts of palm. It's hard to describe them (creamy? piquant? sweet?), but they really provide a lot of interest to any salad. Or artichoke hearts. The heart was always my favorite part of the artichoke and I welcome them in any salad bowl.
5) FRUIT. Strawberries are really, really lovely in a bitter mixed green salad, particularly with a balsamic dressing. Dried cranberries or cherries also make a wonderful complement.
6) CHEESE. Typically something crumbly, such as salty feta, or mild, earthy goat.
7) NUTS. My favorites are walnuts, pine nuts, and sunflower seeds. They give salad a crunch as well as a buttery, nutty note.
The final component of a truly great salad is homemade dressing. Again, when I was growing up bottled dressings seldom appeared in our fridge. I remember sucking down Ranch and French dressings at friends' houses and then grumpily confronting mom about why our family couldn't have such luxuries. Her response? Bottled dressings are unhealthful and prohibitively expensive. You don't know what's in them exactly, and you pay through the nose to have someone else emulsify those mystery ingredients for you. Our salads always had some form of vinaigrette that my mom put together in a re-purposed chutney (or salsa, or jam) jar.
It's easy: three parts oil to one part acid is the typical ratio, although I like a bit less oil, a bit more acid. Oils can be olive, vegetable, peanut, sesame, grapeseed, whatever you like really. Same with the acids: balsamic, red wine, apple cider vinegars, citrus juices. Add in salt, pepper, possibly minced garlic or fresh or dried herbs, and you have a dressing that enhances rather than masks your perfect salad. I know I'll be enjoying mine on this, my last evening of unplanned vacation from school.
Two feet of snow dumped over several days caused our area to grind to a halt, and school's been closed the past eight business days. I've been enjoying the unexpected vacation, but my mid-section hasn't. Tonight was one of those nights when my body threw in the towel and begged for something healthful and nutritious. My frite-loving side demanded it also be delicious, though.
Fortunately, my mom taught me everything I need to know for making five-star salads. Growing up we had a salad with dinner almost every night. If the huge salad bowl didn't debut at the table on a given evening we were all shocked. Having a salad every evening might have grown repetitive -- dare I say unwelcome? -- but mom knew how to keep things interesting, and I learned the art of the salad from her.
Forget iceberg lettuce. Unless you plan on going retro with a wedge salad, you're asking for unrest. Mixed greens are the essential palette on which to build a great salad: romaines, baby spinach, mache, watercress, and (my personal favorite, which I could eat until I burst) arugula. Once you've got your greens assembled, anything goes.
My salads usually include some kind of combination of the following(all of these do not show up together in every salad, of course, that would just be ridiculous!):
1) CUCUMBER. Peeled. Especially if purchased at the grocery and covered in that slippery, oily, gross wax. I scoop out the seeds and slice in half moons to keep the salad from getting soggy.
2) BELL PEPPER. Always a colored one, because I enjoy the visual contrast of a red, yellow, orange, or purple pepper against my greens. And because I enjoy the sweet flavor contrasting the more bitter greens. Roasted peppers also make a nice, different addition.
3) SPRING ONION. I like that they're mild and don't overpower the other components of the salad.
4) HEARTS. Like hearts of palm. I. Love. Hearts of palm. It's hard to describe them (creamy? piquant? sweet?), but they really provide a lot of interest to any salad. Or artichoke hearts. The heart was always my favorite part of the artichoke and I welcome them in any salad bowl.
5) FRUIT. Strawberries are really, really lovely in a bitter mixed green salad, particularly with a balsamic dressing. Dried cranberries or cherries also make a wonderful complement.
6) CHEESE. Typically something crumbly, such as salty feta, or mild, earthy goat.
7) NUTS. My favorites are walnuts, pine nuts, and sunflower seeds. They give salad a crunch as well as a buttery, nutty note.
The final component of a truly great salad is homemade dressing. Again, when I was growing up bottled dressings seldom appeared in our fridge. I remember sucking down Ranch and French dressings at friends' houses and then grumpily confronting mom about why our family couldn't have such luxuries. Her response? Bottled dressings are unhealthful and prohibitively expensive. You don't know what's in them exactly, and you pay through the nose to have someone else emulsify those mystery ingredients for you. Our salads always had some form of vinaigrette that my mom put together in a re-purposed chutney (or salsa, or jam) jar.
It's easy: three parts oil to one part acid is the typical ratio, although I like a bit less oil, a bit more acid. Oils can be olive, vegetable, peanut, sesame, grapeseed, whatever you like really. Same with the acids: balsamic, red wine, apple cider vinegars, citrus juices. Add in salt, pepper, possibly minced garlic or fresh or dried herbs, and you have a dressing that enhances rather than masks your perfect salad. I know I'll be enjoying mine on this, my last evening of unplanned vacation from school.
I Did It, and I'm Scared
I'm not the blogging type. Really. Two things led me to want to try this (now that I'm looking at my templates, I'm a bit nervous!):
1) I'm a school counselor. More to the point, I'm a Lower and Middle School counselor. Remember that cheesy show from the 60s hosted by Art Linkletter -- resurrected recently by the esteemed Cos -- "Kids Say the Darndest Things"? I am constantly reminded that this is true in my job. Not only that, but kids do the darndest things. Through status updates over the last few years, my Facebook friend list has been privy to some of the lunacy I field on a daily basis. Sometimes I feel as if I should be keeping a daily journal of my encounters with students, though, in case I ever want to write a screenplay and become rich and famous. Enter the blog...
2) Who's the school counselor's counselor? Her kitchen. When I walk through the door at the end of the day, a glass of red wine and my cozy little kitchen are the first things on my mind. I'm not one of these people who groans the whole commute home in anticipation of having to prep and cook a dinner after a long day at work; I am one of these people whose day dissolves on a cutting board, or in a wok, or in a pot on the stove. Every nutty comment from a kid, every hurt I absorb from a child, every success a student brings through my door becomes an ingredient in my nightly dinner. I improvise so much in my cooking, however, that keeping track of recipes started to become a challenge. Enter the blog...
I love cooking, almost as much as I love eating. So I created this blog to be my diary. And my therapist. And my recipe book. If you happen to enjoy it or get something out of it as well...well, I'll be thrilled. Surprised, but thrilled! Maybe you can recommend me to Scorsese.
1) I'm a school counselor. More to the point, I'm a Lower and Middle School counselor. Remember that cheesy show from the 60s hosted by Art Linkletter -- resurrected recently by the esteemed Cos -- "Kids Say the Darndest Things"? I am constantly reminded that this is true in my job. Not only that, but kids do the darndest things. Through status updates over the last few years, my Facebook friend list has been privy to some of the lunacy I field on a daily basis. Sometimes I feel as if I should be keeping a daily journal of my encounters with students, though, in case I ever want to write a screenplay and become rich and famous. Enter the blog...
2) Who's the school counselor's counselor? Her kitchen. When I walk through the door at the end of the day, a glass of red wine and my cozy little kitchen are the first things on my mind. I'm not one of these people who groans the whole commute home in anticipation of having to prep and cook a dinner after a long day at work; I am one of these people whose day dissolves on a cutting board, or in a wok, or in a pot on the stove. Every nutty comment from a kid, every hurt I absorb from a child, every success a student brings through my door becomes an ingredient in my nightly dinner. I improvise so much in my cooking, however, that keeping track of recipes started to become a challenge. Enter the blog...
I love cooking, almost as much as I love eating. So I created this blog to be my diary. And my therapist. And my recipe book. If you happen to enjoy it or get something out of it as well...well, I'll be thrilled. Surprised, but thrilled! Maybe you can recommend me to Scorsese.
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