Meatless Mondays: Indian Feast (feat. Moong Dal)

I'd like to take a moment to discuss thoughtfulness.


There are so few people who actually care about other people's lives. And this isn't my cynical-advertising-copywriter speaking. I think it's true. Sure, there are people in your life who care about you: your parents, your significant other, your close friends. And then there are those special few people who care about, well, everyone.


People who always remember birthdays - and send cards weeks in advance. People who donate to every charity run/walk/jump/bake sale possible. People who keep a mental catalogue of you, your siblings, your siblings' families, and your pets' health - and remember to ask about all those every time they talk to you.


It's safe to say I'm not one of those people. But I happen to know one - and she happened to send me a large container of mung beans. Not because I've been pestering anyone to buy me mung beans, but because I once - in passing (apparently) - mentioned I'm curious to try them. (Giver of the Mung Beans, you know who you are, and this post is for you!)


What better way to celebrate someone's thoughtfulness than to cook something seasoned with thoughts of them? (Loyal readers: don't fret, this is the most sentimental I'll ever get on this blog.) I did quite a bit of research on cooking mung beans. You can buy them with the skins already off (mine still had theirs on, which I'm convinced is more nutritious), and you can soak them (or not) before cooking. I didn't soak them. I left the skins on. And they were delicious.


Not to too my own horn, but - TOOT TOOT! This was by far the best Indian-inspired meal I've made to date. And it might even be the best Meatless Monday meal I've made. Ross said (and I'm paraphrasing): "UGGGHHHHHH, it's [expletive deleted] Meatless Monday, isn't it?" [ONE HOUR LATER:] "Oh my God, these are some delicious vegetables!...The whole point of cooking is to mask the gross taste of vegetables, and you really did that. This is really good. The rice is the best part. And the chapatis are amazing. I'll have another."

I know this meal has a lot of parts, and quite a few ingredients, but nothing about it is difficult. Even the chapatis are super low maintenance - unless you count the fact that Ross had to stand under the smoke alarm, fanning it with a towel, so I could get the pan hot enough to cook them (the perils of apartment living). If you try this meal at home, invite over someone really thoughtful - or at least be mindful of those who truly care about you. It'll make the food taste even better.

INGREDIENTS

Moong Dal:
1/4 c. olive oil
1 cup mung beans
3 cups water (actually I don't know how much it really was - I think it was more. I just kept adding water until the lentils were done)
1 onion, diced
3 finger peppers, sliced
1 red bell pepper, diced
2 medium tomatoes, in chunks
3 cloves garlic, minced
fresh chopped cilantro
Cumin seeds (about a teaspoon, whole, toasted)
Turmeric
salt

Homemade Chapatis:
I used this recipe, subbing in 2% milk for the water.
I also used a little more than 3/4 c. milk, and I cooked each chapati in a smidgen of butter.


Creamy Spinach:
1 10-oz. bag spinach leaves, chopped
2 cloves garlic, minced
a few tablespoons water
big spoonfuls sour cream
salt and pepper

Rice Pilaf:
1 cup rinsed white rice
2 cups water
turmeric (a few dashes)
cumin seeds, whole (about 1/2 tsp.)
1 cinnamon stick
a few tablespoons dried currants
a few tablespoons sliced peeled almonds, toasted
salt
olive oil

STEP 1:

In a Dutch oven or large pot, heat the 1/4 c. olive oil. Add the onions and some salt. Cook over medium high heat until translucent. Add the finger peppers, bell pepper, turmeric, bay leaf, and toasted cumin seeds. Stir and cook for a few minutes. Add the mung beans and a few cups water. Add the tomatoes and garlic. Reduce heat to medium and simmer, uncovered, for about an hour, adding more water as needed and stirring every few minutes, until mung beans are tender and consistency is a bit thicker than a stew. Stir in chopped cilantro about 10 minutes before it's done. Taste and adjust seasonings. Cover and keep warm until ready to serve.

STEP 2:

While moong dal is cooking, prepare the chapatis. Cover with a kitchen towel and keep warm until ready to serve. Also prepare the rice: add rice, water, turmeric, cumin, and cinnamon stick to rice cooker (or pot with lid) and simmer until all water is absorbed. Stir in currants and toasted almonds. Fluff with a fork. Keep warm until ready to serve.

STEP 3:

Prepare spinach: in a pot with a lid, place the spinach and all other ingredients. Cook over medium low heat until spinach is wilted. Taste and adjust seasonings. Serve moong dal and spinach over rice pilaf, with chapatis on the side. Enjoy!

Spring Feast!

This Saturday, I made my first trip of the outdoor-market season to Green City Market. And aaaahhh, what a glorious trip it was!


I've literally been waiting months for this! And I couldn't be happier to get reacquainted with my most favorite Saturday activity. It was a fantastic weekend morning all around: an early bird market visit (8 AM) followed by Starbucks, a rhubarb muffin (from a local vendor), and the New York Times on a patio. A nice walk home finished the morning off perfectly.


And what's a girl with a bag full of produce to do with the rest of her day? Why, invite friends over for dinner - the perfect excuse to start cooking at 3 PM!


I wasn't entirely sure what I was going to make until crunch time. I picked up some nice lean lamb at Whole Foods, and, inspired by my Green City haul, I pretty much just winged the rest of it. There were a few recipes I'd been stashing away that made planning pretty much a no-brainer considering I'd picked up Spring's main stars: asparagus, green garlic, strawberries, and rhubarb.


A couple of bottles of red wine and some great company made Saturday night just as good as Saturday day. We really rung in Spring deliciously. Thanks to guests Taylor and Sarah (Fearless Cook loyalists)!
INGREDIENTS

Lamb

about 2 lbs. lean lamb roast (mine was in 2 pieces)
2 T. olive oil
salt and pepper
2-3 cloves garlic, thinly sliced
fresh chopped rosemary, oregano, and thyme
~1 cup rich red wine, such as Malbec
fresh chopped parsley for garnish

Radish Relish
Check out this recipe: Radish Relish.

Asparagus & Potato Gratin

4 medium Russet potatoes, boiled whole until about 3/4 of the way cooked, unpeeled
1 bunch thin fresh asparagus, ends trimmed, cut into 1-inch pieces on the bias
3 T. butter
2 stalks green garlic, halved and thinly sliced, white part only (or substitute 2 cloves garlic or 1 small leek)
2-3 T. flour
~1.5 c. milk
~1/2 c. white wine
salt and pepper
~1/2 lb. sharp white cheddar (leave a little for topping the gratin)
fresh chopped parsley for garnish

Biscuits

Check out Alton Brown's no-fail biscuit recipe here: You'll thank me later.

Rhubarb Compote

I got this recipe from Chow.com: Ridiculously easy.

Full dessert recipe ingredient list:

one batch Alton's biscuits, fresh from the oven
one recipe rhubarb compote, preferably warm (but mine was at room temp - the world continued to turn)
sliced fresh strawberries (don't skimp - get organic. Strawberries are one of the most pesticide-heavy fruits out there.)
a few dollops store-bought creme fraiche (or just substitute unsweetened whipped cream - you could also be extra-sinful and top them with vanilla ice cream)


STEP 1:

Make the radish relish, cover and refrigerate until ready to serve. Make biscuit dough, then wrap tightly in plastic wrap and refrigerate until ready to bake. (NOTE: I didn't have buttermilk, so I just used regular milk (1%) and it was fine. I also added about 1 and a 1/2 tablespoons sugar to the recipe since I was making them for dessert.)

STEP 2:

Boil the potatoes, then set aside. In a medium saucepan over medium heat, melt the butter and saute the green garlic for about a minute. When the butter has melted, whisk in the flour and cook for 2-3 minutes while whisking. Pour in the milk a little at time, whisking constantly, until the roux and milk are smooth and incorporated. Turn the heat up. Whisk in the wine. Add salt and pepper and bring the whole thing to a boil and cook for a few minutes to thicken. Add the cheese in two to three batches, whisking until it's melted and the whole thing is a smooth, fragrant, cheesy delight. Taste and adjust seasonings (make sure you don't skimp on salt - this will be the seasoning for the entire dish).

STEP 3:

Meanwhile, preheat the oven to 375. Slice the potatoes thinly (about 1/8" thick). Put a ladleful of the cheesy bechamel sauce into the bottom of a casserole dish. Place a single layer of potato slices on the bottom, then scatter half the asparagus pieces on top. Top with a couple ladlefuls of the bechamel. Repeat that process again. Place a final layer of potato slices on top, top with a little more bechamel, and sprinkle a light layer of cheese on top. Bake for about 30-45 minutes, until top is browned in places and edges are bubbly. Set aside and cover with a kitchen towel. Reheat in the oven about 10 minutes before serving.

STEP 4:

Reduce oven heat to 325. In a Dutch oven, heat the olive oil over medium-high heat. Liberally season the lamb with salt and pepper. Brown on both sides. Remove meat from pot and set aside. Turn off stove heat and pour in wine, scraping the brown bits from the bottom of the pan. Return the lamb to the pot and add garlic and herbs. Cover and roast for about 45 minutes to an hour, until lamb is medium (I overcooked my lamb, so just remember to check it and take it out of the oven before you think it's done. If it's underdone after resting for about 20 minutes, you can always stick it back in).

STEP 5:

When lamb is done, remove from its cooking liquid and slice thinly. Return to cooking liquid and cover until ready to serve. Place on a serving platter, ladle some cooking liquid on top, top with fresh chopped parsley and a few spoonfuls of radish relish. Serve with the hot gratin. Enjoy!

STEP 6:

Preheat oven to 350. Roll out the dough on a lightly floured surface until it's about 3/4" thick. Using a biscuit or cookie cutter (or glass, which is what I used), cut the dough into rounds and place on a baking sheet lightly coated with nonstick cooking spray. Bake for 10-12 minutes, until biscuits rise and become golden-brown on top. Use a fork to pry them in half and top with a few spoonfuls of rhubarb compote. Top with sliced strawberries and a dollop of creme fraiche. Serve while biscuits are still warm. Enjoy!

Eat well and enjoy life, friends! More soon...

Cherry-Cumin Banana Bread

What do you do when you are forced to go out of town and leave a bunch of bananas sitting at home without you?

You have a whole weekend away to think about making a fabulous banana bread when you get home, of course!

As I predicted, I came home to several very spotted, just-past-ripe bananas, and knew I would make a banana bread. I've been making my mom's banana bread for years, which is perfect and infallible, just like Mom herself (really, it's the best banana bread I've ever had or ever will have). But I wanted to try making one that was a little more...exotic.

And, as it turned out, butt-ugly.

My go-to wonder-product of the 60's, PAM spray, failed me for the first time ever when I turned my banana bread out onto my cutting board, and only the top 2/3 of the loaf came out. The rest clung to the bottom of the loaf pan. That of course has no effect on the taste, but it doesn't make for very pretty pictures (which I why I only have one sad, mediocre photo of this lip-smackingly quirky banana bread).


Check out the original recipe for much more beautiful photos. The only modification I made to the original recipe was to leave out the bourbon (didn't have any, now that Ross no longer lives with me), and to replace the cloves (which I also didn't have) with cumin (which I always have on hand). I've seen cumin in quickbread recipes before, and I thought it would go nicely with the banana and cherry flavors - which, fortunately, it did!

The banana bread was moist and chock-full of yummy banana chunks and big, juicy cherries. The cumin and the rest of the spices are subtle, but their flavors are just enough to make you think that this banana bread has a little somethin' somethin' special going on. I'd love to try this with other spice and dried fruit combinations - cardamom and apricot comes to mind.

Try it yourself - hopefully you'll have more luck getting it out of the pan than I did! (Although I had no problem having a big piece for breakfast with my yogurt.)

Thanks for reading! More soon...

(Almost) Heidi's Cashew Cauliflower Curry

They say that the hotter the region of the world, the spicier the cuisine (think Thailand, India, Malaysia).

Chicago certainly isn't known for its balmy temperatures, but lately it's been as hot and muggy as it is down south this time of year. Maybe that explains my sudden craving for tongue-scorching fare.

I had a great weekend of baby-showering (the arrival of my little nephew is only two months away!), but in so doing, I devoured no less than a dozen egg salad and pimiento cheese tea sandwiches - on white bread, no less! It was also my birthday weekend, which meant several thousand calories consumed that other way you consume calories - in, ahem, liquid form.


So I wanted something healthy, vegetable-y, and yes, fiery. I checked out 101cookbooks.com for inspiration, and found a curry recipe of Heidi's that I'd been wanting to make for some time now. I've made curries that were similar to this, but never so closely inpsired by this exact recipe. I also liked that her Cashew Curry wasn't served with rice - as much as I like rice, the idea of just slurping the spicy curry broth straight from a spoon sounded wonderful.

I did add a few things to Heidi's recipe, but only because I wanted to make her recipe go further - so I could pack several days of lunches this week.

ALMOST HEIDI'S CASHEW CAULIFLOWER CURRY

Serve 3-4

INGREDIENTS

1 can light coconut milk
1 can vegetable broth
big squeeze honey
1/2 head orange (or regular) cauliflower
1/3 lb. fresh green beans, trimmed and cut into pieces
1/4 block extra firm tofu, cut into chunks
1 red chile pepper, seeded and finely minced
1 small yellow onion, or half a large onion
1 medium carrot, peeled and sliced thinly
1 smallish yam, peeled and cut into smallish chunks
1-2 T. curry powder
a little salt
handful roasted unsalted cashews
big handful cilantro leaves

STEP ONE:

Add the coconut milk and vegetable broth in a large skillet. Turn the heat to medium-high. Whisk in the salt and curry powder and honey.

STEP TWO:

Add the rest of the ingredients, except the cilantro and the cashews. Bring to a low boil and cool until all vegetables are tender and the curry broth has reduced and thickened.


STEP THREE:

Stir in the cashews. Pour into bowls or a serving dish and top with a bunch of cilantro. Enjoy!

This is one of my favorite curries I've made to date! I love that it was lightly - but not cloyingly - sweet. The curry flavor was really direct, and the heat level was perfect - enough to make my nose run but not so hot my lips were burning. The vegetables and cashews were hearty and satisfying; I would definitely make this again. And it was super easy - you don't even have to saute the veggies, you just chop and drop.


It would be excellent with shrimp or chicken, too, and also tasty over rice if you wanted to go that way. I can't wait to have a spicy leftovers lunch tomorrow at work...mmmm.

Thanks for reading! More soon...

Unstoppable Cherry Almond Cobbler

Did the fact that it was just little ol' me, home alone on a humdrum Wednesday night, stop me?

Did the fact that it's - hello - bikini season stop me?

Did the fact that I had to pit 2 pounds of cherries without one of those snazzy cherry-pitter-things, or the fact that my kitchen was destined to look like an SVU murder scene, or my sheer post-work exhaustion stop me?


No! No, my friends. This is the Cherry Almond Cobbler That Would Not Be Stopped.

And that's why you love me. (Full disclosure: the hole in the above photo was taken before I came back for the second round. www.thisiswhyimfat.com)

Ever since cherry season arrived, I've been preoccupied with baking a cherry...something. I was all set to make a pie tonight when I realized that I left my rolling pin at Jess' house, after a night of grilled pizza (it was so good the first time, we just had to do it again) - um, who leaves their rolling pin at their friends' house?!? (Dear Elizabeth, GET A LIFE.)

But not to worry - there's more than one way to skin a cat, and there's more than one way to top some baked cherries. A quick Google search yielded a cherry cobbler recipe from my own personal American (Natural Cooking) Idol, Heidi Swanson ("American Natural Cooking Idol" would make for a much less entertaining show, although I think it could do wonders for the obesity epidemic).


I won't belabor this post with reprinting her recipe - you can find it here. My only changes were to substitute light sour cream for the buttermilk (only because I knew I'd use the sour cream again, and I'd never use the buttermilk); I used all-purpose flour instead of whole wheat (didn't have any WW on hand), and I used plain old flour instead of corn starch to toss with the cherries. Also, Heidi mixed her nuts in with the dough, and I sprinkled my sliced almonds on top.

I don't even know what to say about this cobbler, except that it was amazing. The cherries could not have been fresher or more delicious, the recipe was perfect, and I enjoyed it sitting on my porch with a glass of white wine. Life is just a bowl of...well, you know.


Thanks for reading! More soon...

Friday Night Light: Carrot & White Bean Salad

I bought a large hunk of Wisconsin sharp cheddar cheese about, oh...five days ago. We're talking a seriously large hunk here.
Despite its imposing size, I've managed to whittle said hunk down to about a quarter of its former dinosaurian glory over the past week. I'd come home hungry and "nibble" (gobble) a few pieces; I packed a couple slices in my lunch to supplement my leftover-tofu-and-pasta (I need calcium!); occasionally I'd have a cheese nightcap just before bed. So you can see how my cheddar mountain was soon made into a molehill.


It was precisely because of my cheesy transgressions that I wanted to cook something vegetarian, healthy, and preferably dairy-free (aside from a little butter - but a little butter never hurt anybody). This dovetailed nicely with my recent preoccupation with a post I saw on 101cookbooks.com - a carrot, dill, and white bean salad. I absolutely love everything renowned blogger and cookbook author Heidi Swanson says, does, cooks, or eats, so I was excited to whip up a quick and nutritious homage to her.


Trader Joe's - always unpredictable - did not have dill, so I used my beloved parsley instead. Other than that, I didn't really alter her recipe except to combine it with an idea from another one of her posts, which was to serve it over a bed of spinach while it was hot, making the spinach leaves wilt ever so slightly. Voila - a perfectly easy, simple, inexpensive, and healthy meal.

CARROT & WHITE BEAN SALAD OVER SPINACH

INGREDIENTS

handful raw baby spinach leaves
1 T. butter
1 T. olive oil
1/4 white onion, finely diced
1 medium shallot, thinly sliced
3 medium carrots, peeled and cut on the bias
1 can white kidney (cannellini) beans
freshly chopped parsley
juice of one lemon
salt and pepper
2 T. honey
more olive oil if you need it
sliced almonds

baguette and butter for serving (optional)

STEP ONE:

Heat the butter and olive oil in a skillet over medium-high heat. Cook the shallots and onion until they begin to soften, seasoning with a little salt and pepper. Add the carrot, and cook until all three ingredients have some color, stirring occasionally.



STEP TWO:

Meanwhile, drain and thoroughly rinse the beans. Set aside. Arrange the spinach leaves on a plate or serving platter.


STEP THREE:

Add the lemon juice, parsley, some more seasoning, the beans, honey, and some almonds to the pan. Give it a shake. Let it cook for a few more minutes. Pour the contents of the pan over the spinach leaves (or spoon it out if you're doing it in individual servings), and top with a little more parsley and almonds. Enjoy!


This came out so wonderfully. I can't say I'm really surprised, since everything Heidi does is perfect and glorious, but I don't think I ever would have come up with this dish on my own. It's so simple and rustic, but so perfectly balanced. It would make an excellent side dish for salmon or roasted chicken, and I'm sure it's great chilled (as I'll find out tomorrow). I really don't think I'd change a thing - although I'm excited to try this again when I can actually get my hands on some dill.


Thanks for reading! More soon...

Whole Wheat Oatmeal Muffins

Sometimes I really can't help myself.


I'll be sitting at home, relaxing, flipping through a cooking magazine, cookbook, or perusing a cooking blog - and rather than just being satisfied with some light food-related reading, I will be compelled to jump off the sofa, run to the Market, and make whatever latest recipe has struck my fancy. In the case of dinner, that's usually a good thing; in the case of baking, sometimes that can be a bad thing, because I'm almost always left with an exorbitant number of baked goods that one girl alone simply cannot consume.

On that note, muffins anyone?

I just couldn't put down my copy of Quick Vegetarian Delights, and when I came across this recipe for Oatmeal Muffins, I immediately started fantasizing about splitting them open, slathering them with cream cheese, and having them all week long with my morning tea.

Cut to me scurrying through my alley - weaving around rats like they're orange parking cones - and popping into the store for the one ingredient I didn't have on hand (plain yogurt).

I made this recipe pretty much to the letter, only I used whole wheat flour instead of all-purpose flour. I also skipped the sugar/butter topping.


OATMEAL MUFFINS

INGREDIENTS

1 and 1/4 c. rolled oats
1 and 1/4 c. buttermilk, or plain lowfat yogurt
1 c. unbleached flour (as I mentioned, I used whole wheat)
1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. raisins (didn't go there - I hate raisins)
1 large egg
1/2 c. firmly packed light brown sugar
5 T. unsalted butter, melted

TOPPING

1 T. unsalted melted butter
1 T. firmly packed light brown sugar
1/4 c. rolled oats
1/8 tsp. cinnamon

STEP ONE:

Preheat the oven to 400 degrees. In a large bowl, beat together the oats and the buttermilk or yogurt, and let sit 15 minutes. Meanwhile, butter the insides and top of a regular-sized muffin pan.

STEP TWO:

In a small bowl, throroughly combine the flour, baking powder, baking soda, cinnamon, salt, and raisins.

STEP THREE:

Beat the egg, brown sugar, and melted butter into the oat mixture. Stir in the dry ingredients until just evenly combined. Spoon the batter into the muffin pan.

STEP FOUR:

Combine the ingredients for the topping and sprinkle some on top of each muffin. Bake 17 minutes, or until a knife inserted in the center comes out clean. Let stand 5 minutes before removing from the pan. Serve warm, not hot.*


*Since patience is not one of my virtues, I ate one while it was hot. It was delicious.


These is a nice, base muffin recipe. One to experiment with, for sure. I'm curious how they'd taste if you used vanilla yogurt instead of plain, and of course there are a zillion dried fruits to add - I'm a fan of dried cranberries and apricots. Fresh fruit would be great too - blueberries, strawberries, raspberries...


I just remembered something I saw at the farmer's market a couple weeks ago: a jar of vanilla-lavender peach compote - the vendor was sold out last time I went, but oh mama would that be good spread on one of these! This Saturday, I'm getting there early.

Thanks for reading! More soon...

Tomato Pesto Yum-o-Rama!

YUUUUUUUUUUUUMMMMMMMMMM.

That is all I have to say about this dish.


I admit, I followed a recipe (mostly). I got this great book at AfterWords, one of the best used book stores in the city (in my humble opinion). It's called Quick Vegetarian Pleasures - and don't let its simple name fool you: the recipes are definitely quick, easy, and pleasurable, but the ingredients are diverse and the way they're put together is inventive.

The book is very much in line with my cooking philosophy: use whole, simple, ingredients, use fats, dairy, and oils in intelligent quantities, and make grains and vegetables the stars of every meal.

This is the first recipe I've made from the book, but if they're all this good, I can't wait to make more! Anyone could make this, and I'm pretty sure anyone would like it, too.

I've posted the recipe below exactly as it appears in the book, but I'll denote the few things I changed/added.

TOMATO PESTO CAPELLINI WITH SPINACH AND TOMATOES

INGREDIENTS

1/3 c. pine nutes
One 6-oz. can tomato paste
1/2 c. minced fresh parsley
1/4 c. finely chopped fresh basil, or 2 tsp. dried
1/2 c. olive oil
1/2 c. grated parmesan cheese
2 garlic cloves, pressed or minced
1/2 tsp. salt
Freshly ground black pepper to taste
1 pound vermicelli, capellini, or spaghettini (I used whole wheat)

My additions:

large handful fresh spinach leaves
1/2 cup halved grape tomatoes
1 tsp. olive oil
salt and pepper


STEP ONE:

Lightly toast the pine nuts in a 350 degree oven until golden*, about 5 minutes.**

*I totally burned mine on one side, but it made no difference. Still delish.
**I chose to finely chop my pine nuts, making the finished pesto less chunky and more like a traditional, blended pesto. You could also put all the pesto ingredients into a food processor.


STEP TWO:

To make the sauce, combine the pine nuts with all the remaining ingredients except the pasta in a medium bowl. (This step may be completed up to 24 hours in advance, covered, and chilled. Bring to room temperature before mixing it with the pasta.)





STEP THREE:

Bring a 6-quart pot of water to a boil. Add the pasta and cook until al dente. Before draining the pasta, beat 2 tablespoons of the boiling pasta water into the sauce. Drain the pasta and return it to the pot or drop it into a large bowl. Spoon on the sauce and toss quickly. Serve immediately.


STEP FOUR*:

In a nonstick pan, heat the olive oil. Add the tomatoes and spinach, seasoning lightly with salt and pepper. Cover and cook until wilted, about 5 minutes. Serve alongside capellini. (I also garnished everything with a little grated mozzarella, because, why not?)

MY MODIFICATIONS:

I started with slightly more than one can of tomato paste (the whole reason behind me making this was to get rid of said tomato paste). I also increased the amount of fresh herbs, and added some fresh thyme, since it was in the fridge. I didn't really measure anything but the olive oil, and then I added just about a tablespoon more, to account for the greater volume of everything else I added. I also threw in some red chili flakes for heat.

I wanted to add more vegetable-y goodness, hence the semi-side-dish of tomatoes and spinach, but this would be great with grilled chicken or shrimp, tofu, or really topped with any meat or veggies you want. It's also delicious all by itself - it's very flavorful!


You could also swap out any herbs you like - if you're more of an oregano person, you could use that. You could also try it with different types of nuts - walnuts might be nice. I can also see using the pesto to spread on top of tilapia or halibut, then baking it to make a sort of herb-y crust. It would also be delicious spread on crostini or stirred into hummus - you could even stir a tablespoon into mashed potatoes or polenta for a special side dish.

You should all go to the store and make this TOMORROW NIGHT! Let me know how it comes out in the comments.

Thanks for reading! More soon...

A.U.R.A. - Oatmeal Cranberry Cookies

I don't do a lot of baking on this blog. I don't do a lot of baking, period. But there's just something about sitting around coming up with semi-abstract ideas on how to sell gum all day that can make a gal crave the comfort of a warm batch of cookies - not to mention the obsessive-compulsive satisfaction of measuring precise units of flour, butter, and sugar.


Since my new uber-healthy cookbook has put all sorts of crazy ideas into my head about what I should and should not have in my pantry (and let me tell you, I'm about 85% in the SHOULD NOT camp right now), I figured I should rid myself of all that pesky (delicious) white and brown refined sugar to make room for cane sugar, agave nectar, and a slew of other things I've avoided until now.

What better way to rid yourself of processed flour and sugar than to bake them into chewy cookies and devour them as if it weren't just any old weeknight?

I did try to pump up the health factor on these babies by using all whole wheat flour, and I also added some Craisins that had been sitting around crying themselves to sleep in my cabinet for awhile (the box of white raisins is still sniffling). I also halved the recipe (no need to have 24 cookies parading their sumptuous curves in front of my face all weekend), and I fully intend to bring a bag into work tomorrow and pawn them off on my unsuspecting co-workers.


I simply found this recipe by googling "oatmeal cookies," and my only rule was that they contain all butter - none of that weird goopy shortening stuff (what IS that stuff?). This was one of the first recipes that popped up, from allrecipes.com. It has about 750 5-star reviews, so I figured it was a safe bet. Here it is as it was posted (I used half of all these measurements):

INGREDIENTS

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats

DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. ***NOTE: I skipped the chilling part, and they turned out fine.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


This was super quick and easy to make, even for the baking-impaired. This recipe is like the rock-solid foundation of your dream house - you get to pick out the refrigerator model, the wainscoting, and the ceiling fans. You could add chocolate chips, raisins, nuts, M & M's, orange zest - you name it.

If I hadn't known they were made with whole wheat flour, I never would've guessed. They were chewy and delicious, and only about a 5 out of 10 on the guilt scale.

And the best part is, my friend from work and also my across-the-street neighbor, Tina, came by on the spur of the moment to share them with me (not to mention the last of my pinot noir rose). What's better than warm cookies and unplanned gossip?

Thanks for reading! More soon...

A.U.R.A. - Cauliflower & Chickpea Curry...and Arroz con Pollo!

Are you sick of curry yet?

Wait, that's a ridiculous question, because who could EVER get sick of curry?!?! Certainly not this girl. Seriously though, I hope you'll forgive all the curry postings as of late; I blame A.) the magical folks at the Spice House for their excellent service and encyclopedic knowledge of the seasonings of the Far East, and B.) the piece of fresh ginger I bought a couple days ago.


Ginger has always been one of those ingredients that, for whatever reason, I was afraid to use. I guess that fear stemmed mostly from the fact that it looks something my cat would find in our alley...or like a stick had a love child with a shriveled potato. Either way, like most ingredients/recipes/techniques that scare me, once I break down and give it a go - wonder of wonders - the world doesn't stop turning. And usually, I discover something new and tasty (and it's almost never as hard as I think it's going to be).


Once I realized that all the poor little stick-potato-alley-rat thing needed was a good shaving with a vegetable peeler and a trip to Mount Microplane (my zester/grater/love of my life), it became such a glorious ingredient! Versatile! Bold! Deliciously exotic! It's used most often (I think) in Asian dishes, which suits me just fine since I am an Asian food junkie. It's relatively inexpensive, lasts awhile, and really adds a bright and spicy note to everything it goes in.

Since this is my second posting in my new "Actual Use of a Recipe's Awesomeness" category, you'll find the exact recipe below (from Closet Cooking, one of my favorite food blogs).

Cauliflower and Chickpea Curry
(makes 4+ servings)

Ingredients:
1 tablespoon oil
1 onion (chopped)
2 tablespoons curry powder ***Note: I used Sweet Curry Powder, a very common variety
1 tablespoon garlic (chopped)
1 tablespoon ginger (chopped)
1 (14 ounce) can diced tomatoes
1 tablespoon chili sauce (optional)
1 head cauliflower (cut into florets)
1 (19 once) can chickpeas (rinsed and drained)
1 cup water
1/2 pound green beans (trimmed and sliced into 1 inch long pieces)
salt to taste
1/4 cup cilantro (chopped)

Directions
1. Heat the oil in a large pan.
2. Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.
3. Add the garlic and ginger and cook until fragrant, about a minute.
4. Add the tomatoes, chili sauce, cauliflower, chickpeas and water and and bring to a boil.
5. Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.
6. Add the green beans and cook until they are just tender and still crisp, about 3-5 minutes.
7. Serve on brown rice and garnish with cilantro.



And for my notes and tweaks:

1. I roughly halved this recipe.

2. I used chicken broth instead of water.

3. I used a can of stewed tomatoes instead of crushed ones (that's all I had).

4. Instead of chili sauce, I used half of a fresh, seeded and minced, serrano pepper.

5. I used a big handful of chopped cilantro IN the dish while it was cooking, and then put some more fresh on top.

6. I figured that since I was being sooo good and eating brown rice, it was OK to stir in just a little half and half (about a quarter cup) at the end for that creaminess that I love in curries.

Other than that, I followed the recipe almost to the letter! (How very unlike me.)

This came out even better than I expected. It was a really savory curry (which is a nice change of pace since I usually find myself eating peanut curries that are closer to dessert over white rice than they are dinner food), and I thought the tomato was a great element. This would be a perfect "Curry 101" recipe, both in ease of preparation and in overall mildness. The half pepper was just the right amount of heat (unlike Monday's lentil scorcher), and even though I enjoyed the touch of creaminess, the half and half wasn't what made the meal delicious.



Now, as the title promised, I will share with you another great recipe I made recently with my friends The LeCroys. It's Arroz con Pollo, from Smitten Kitchen.

It was super easy to make, and really really yummy. It was also in the "budget" category, which is nice. We used boneless, skinless chicken breasts instead of drumsticks, and we couldn't find real Spanish chorizo, so we used andouille sausage, and it all worked. The blend of spices was not a combination I ever would've thought of, but it really got me interested in using paprika for more than just topping deviled eggs. We got one good photo (this was taken before the addition of the rice).



Here's the recipe in its entirety:

Arroz Con Pollo (Cuban Chicken with Rice)

Serves 8

Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs

Rice
3 oz. Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-oz. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 oz.)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips

Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: - Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Note: Chicken can be marinated up to 2 hours.

I must say, I'm really enjoying the AURA posts (and hopefully, you are too). And believe me, there will be many more to come! I just received my newest cookbook in the mail, Super Natural Cooking, Heidi Swanson's San-Francisco-hippie-chick ode to all things whole. (More on this later, but check out the book - it's informative, inspiring, and actually makes healthy vegetarian and vegan fare look completely mouthwatering. If you're curious in the meantime, check out her blog-cum-cookbook, 101cookbooks.com).

Thanks for reading! More soon...

A.U.R.A. - Red Lentil Coconut Curry

I know what you're thinking: "A.U.R.A.? What the heck is that?"

Well, on the heels of Recession: Party of One came another flash of inspiration for the blog, this one borne of hours spent perusing and collecting recipe upon recipe that have always been relegated to the dark annals of an overflowing notebook. Until now!


Introducing A.U.R.A.: Actual Use of a Recipe's Awesomeness (have I ever mentioned how obsessed I am with acronyms? And don't even get me started on alliterations).

That's right, the Fearless Cook, she who wouldn't dream of reading from a book - a BOOK! - while in the kitchen, has broken down. I just decided that it would be wrong to deprive you (not to mention myself) of so many delicious concoctions - regardless of whose concoctions they may be.

And I don't think that this idea conflicts with my Fearless philosophy: I'll still be making the recipes with the AURA label for the first time (since I seem to be allergic to making a recipe more than once), and of course, I'll be tweaking the hell out of them, and it should go without saying that I'll still give my honest and witty (?) commentary on the whole process.

May I present the first installation of AURA: RED LENTIL COCONUT CURRY.

(I guess we can add curry to the list of obsessions.)

I can't remember exactly where this recipe came from, but I had seen a recipe awhile back that incorporated red lentils - which are just so darn cute I had to pick some up from the Whole Foods grain bins - and coconut milk. I thought it sounded delish, so I Googled "red lentil and coconut recipe" and found this one, reprinted here exactly as I found it, asterisk bullets and all.

INGREDIENTS

* 1 medium onion, finely chopped
* 2 tablespoons vegetable oil
* 1 tablespoon finely chopped peeled fresh ginger
* 2 garlic cloves, finely chopped
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1 teaspoon turmeric
* 1 teaspoon salt
* 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
* 2 cups water
* 1 1/2 cups dried red lentils (10 oz)
* 1 (13- to 14-oz) can unsweetened coconut milk
* 1 lb zucchini (2 medium), cut into 1/4-inch dice
* 1 cup loosely packed fresh cilantro sprigs

* Accompaniment: white rice

PREPARATION

Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.


Now for my tweaks and thoughts:

1. I added the last of my butternut squash, just so I could stop looking at it every time I opened the fridge. It was a yummy addition.

2. I made less than the recipe calls for - I'd say I cut it down by about 1/3, although since I'm not a dedicated measurer, who knows.

3. I used a greater ratio of coconut milk to other liquid - I did about half and half. On that note, I used chicken broth instead of water to add more flavor.

4. Rather than use all those different spices, I used about 2 - 3 T. of my leftover Thai Red Curry powder from the Spice House.

5. I used some fresh chopped cilantro IN the sauce, not just on top.

6. I used much less than a whole onion - only about 1/4 of an onion.

7. I didn't dice the zucchini; I halved it then cut it into thick half-moons.

8. I only used about a cup of lentils.

As an elementary school student, I was bright in most subjects, but I always failed miserably at tasks that required following strict directions, and at - oh yeah - math. (Some things never change.)

I think this is a great example of what I'm always trying to tell my friends who meticulously measure each ingredient: eyeballing it usually works, and most things are OK to substitute for similar other things (not that I'd criticize how anyone else cooks - everyone has their own style and comfort level).

This curry came out great, but with one caveat: it was really, really spicy. And that's coming from someone who looooves spicy food. I have a pretty high spice tolerance, so I'd advise anyone who wants to whip this up at home to at the very least remove the seeds from the serrano pepper (that's the hot part), and maybe even use only half of the pepper flesh. It was far from inedible, but let's just say my sinuses are crystal clear.

I hope you've enjoyed the first AURA installment, and I really can't wait to get back in the kitchen and try out some of those horribly neglected recipes I've been hoarding over the years.

Thanks for reading! More soon...