Parsnip-Cauliflower Soup & Sopressata Flatbread Twists

Episode Three! Wheeeeeeeeeeeeee!

Parsnip Cauliflower Soup and Sopressata Flatbread Twists from Ross Cauvel on Vimeo.

INGREDIENTS

For the soup:

2 T. butter
1 T. olive oil
1 small onion, diced
1 medium carrot, peeled and diced
6-8 medium parsnips, peeled and cut into chunks
1 head cauliflower, cut into chunks
salt and pepper
1 box low-sodium chicken broth
juice of half a lemon
2 cups lowfat milk
fresh chopped parsley

For the Twists:

1 ball pizza dough (mine was homemade, from Emeril's by-hand recipe), rolled out and sliced into 1-inch wide strips
1 egg beaten with 1 T. milk
5-6 slices sopressata (or other salami-like deli meat), in 1-inch wide slices
shredded Parmesan cheese
salt and pepper

STEP 1:

Heat butter and oil in a Dutch oven or large pot on medium-high heat. Add carrots and onion and season with salt and pepper. Cook until onions begin to brown at the edges a little. Add parsnips and cook for a few more minutes.

STEP 2:

Add cauliflower, lemon juice and chicken broth. Cover and cook on high heat for about 30 minutes, until parsnips and cauliflower are very tender.

STEP 3:

Meanwhile, preheat oven to 400 degrees. Lay pizza dough strips out flat on a pizza stone or baking sheet. Brush each strip with a little egg wash. Cover each strip with strips of sopressata. Twist into twisty shapes. Sprinkle Parmesan over the top along with a little salt and pepper. Bake until golden brown, broiling for a few minutes at the end if needed for extra crispness.

STEP 4:

Use an immersion blender to puree the soup (or puree it in a regular blender or food processor). Reduce heat and stir in milk. Taste and adjust seasoning. Keep warm till ready to serve. Ladle into bowls, top with parsley, and serve with twists. Enjoy!

Meatless Monday: Cauliflower & Caramelized Onion Frittata and Figgy Salad

I will admit upfront that this meal used an absurd amount of dishes. I only sort of anticipated this. And, to be honest, I'm not sure there's a way to cut down on the number of dishes used; some things just are what they are.


Having said that, this would be such an elegant dish to serve at a brunch. It came out light, fluffy, savory, with a hint of sweetness from the onions - definitely a taste winner. There were a few setbacks, however: the aforementioned dishstravaganza; and the fact that the frittata clung stubbornly to the bottom of its baking dish even though I buttered the crap out of it. Next time, I'd cook it in a nonstick pan - like what you'd bake a cake in (9" X 9").


If you're an egg person, you'll probably really like this recipe. It's not as frou-frou as a quiche (not that I'm knocking quiche, I love the stuff), but it's a bit fancier than, say, scrambled eggs and toast for dinner (which I eat embarrassingly often).


This is a Meatless Monday post, but of course you could meat this up a bit. I actually tweaked it from a Food & Wine recipe that used bacon. Bacon would be delicious (DUH), as would ham, sausage, pancetta, etc. The great thing about a recipe like this is you can just take the base ingredients and swap them out to your liking. Hate cauliflower? Swap it for broccoli or asparagus. Not a fan of caramelized onions? You may be crazy, but nonetheless you could skip those, too.


Make this one your own! And go with a nonstick pan, for cryinoutloud - in fact, bring out the Pam spray! You'll thank me later.

INGREDIENTS

Frittata:
8 eggs, beaten
splash of half and half
salt and pepper
2 T. olive oil
1 T. butter
sprinkle of sugar
2 medium (or one giant) onion, halved and sliced thinly
1 T. olive oil
1 small head cauliflower, cut into small florets
salt and pepper
2 cloves garlic
sprinkle of water
fresh chopped parsley
lots of freshly grated parmesan cheese

Salad Dressing:
5-6 fresh figs, quartered
~1/4 cup balsamic vinegar
drizzle of honey
salt
squirt of mustard
spring mix
sliced cucumbers
1 medium carrot, sliced
2 T. olive oil

STEP 1:

Heat a pan over medium heat. Add olive oil and butter and sliced onions. Season with a little salt and pepper. Cook for about 20 minutes, until caramelized. Sprinkle a little sugar over the onions and cook for a few more minutes. Transfer to a plate and allow to cool.

STEP 2:

Heat an ovenproof dish (such as a Dutch oven) over medium-high heat (if you don't have a cooking pot that can transfer from the stovetop to the oven, no worries - just cook the cauliflower, add it to the eggs, then pour it all in a casserole dish). Add a little olive oil, then add the cauliflower, and season with salt and pepper. Cook for a few minutes, until cauliflower is beginning to turn golden brown. Add about a 1/4 cup water to the pan, add the garlic, cover, and cook until cauliflower is tender, about 8 minutes.

STEP 3:

Heat oven to 400 degrees. Meanwhile, beat eggs, half and half, salt and pepper, parsley, and a good amount of parmesan cheese in a large bowl. When the onion is cool, stir it into the egg mixture. When cauliflower is done, scoop it out and allow to cool on a plate. Rinse and wipe out the ovenproof dish. Rub a little butter into the dish. Pour the egg/onion mixture into the dish, then sprinkle the cauliflower around. Top with more grated parmesan. Bake until frittata is set, about 30 minutes. When set, switch oven to broil, and cook under the broiler until the top is brown in places.

STEP 4:

While the frittata is baking, put the balsamic and figs (with a pinch of salt) in a small saucepan, cover, and cook for about 10 minutes, until figs have basically disintegrated into the vinegar. Remove from heat, transfer to food processor, add squeeze of honey, and process until smooth. Add the mustard. Process again, and drizzle the olive oil in through the top until the mixture is emulsified. Set aside while you get the salad greens ready. Toss the greens with the dressing. Slice the frittata into pieces, serve with the salad, and enjoy!

Sardine Mousse & Argula Manchego Salad

YOU: Sardine mousse? Really? Really?


ME: Really!

I have been wanting to experiment with sardines for awhile now, because, according to
several reliable sources, they're magic in a can! Plus, there's something so rustic and decidedly low-rent about eating fish from a little tin. I feel like I should also be sporting a handlebar moustache and smoking from a pipe while wearing my tattered argyle sweater vest.


I conceived the idea for sardine mousse...well, I don't remember when, exactly. But having semi-recently had chicken liver mousse at a restaurant and really liking it, and having been experimenting with my food processor, I thought I'd try my hand at a fancy classic. And it was good!

It tasted, actually, a lot like tuna salad. And who doesn't like the occasional tuna salad? It was definitely a bit "fishier" tasting, but not in the creepy maybe-this-is-too-old-to-eat way. It was pleasant. And I got to fantasize that I was wearing a gauzy white tunic, standing on a rocky cliff overlooking a hidden little fishing village somewhere near...this place:

Or this one:


Maybe even this one:


You get the idea. On crisp grilled toast, with a nice fresh salad and a fancy pants clementine soda, the sardine mousse was a perfect lunch. And my nutrient-fortified body agrees!



INGREDIENTS

1 tin sardines packed in olive oil
1/3 stick butter, room temperature
spoonful of mayonnaise
1 clove garlic
salt
pepper
red pepper flakes
3 slices French bread, sliced about 1/2" thin on a deep bias
a little olive oil for brushing
fresh chopped parsley for garnish

handful baby arugula
a few slices manchego cheese
1 roasted red pepper, chopped
small drizzle olive oil
small drizzle balsamic vinegar
salt and pepper

STEP 1:
Add all the mousse ingredients to the food processor and process until smooth, scraping down sides of the processor as needed. Meanwhile, heat a grill pan over medium-high heat. Rub a little olive oil onto the bread slices. When the pan's hot, grill them, using something heavy (like a cast-iron pot) to weigh them down so they get pronounced grill marks (this is not required, but it speeds up the process). When the bread has nice grill marks, spread some mousse on each piece and top with parsley.

STEP 2:
Make the salad: in a bowl, toss the arugula with the olive oil, salt and pepper, and balsamic. Scatter the manchego and red peppers on top. Serve with the sardine mousse and enjoy!

Red Pepper & Walnut Pesto AND Corniest Corn Chowder

OMG where have I been?!


Well, let's see: after my AMAZING birthday trip to Punta de Mita, Mexico [surfing La Lancha, deep-sea fishing for swordfish, relaxing by the pool, snorkeling, sun soaking, pina colada sipping, guacamole overdosing], Ross and I embarked on the Great New Apartment Adventure! We are now in a MUCH more spacious and completely adorable one bedroom right in the heart of Lakeview.


Not a week went by after my return from Mexico that I was whisked away to LA for work (not the most terrible place to work, I must admit). Amidst the travel, the moving, then being swallowed up in a downright challenging barrage of work and social activities, I didn't cook a thing for the entire month of August (unless you count late-night scrambled eggs on toast, which, frankly, you shouldn't).


All excuses aside, to my loyal blog fans: many apologies for my absence, but here's to looking forward to an autumn filled with squash, cider, and cozy nights at home (in front of our WORKING FIREPLACE!!!). And check out our "Urban Surf Shack" bedroom:

Sascha Fierce is enjoying the extra room to run wild, Ross is loving his very own Surfboard Storage Space, and I'm loving my big, open, granite-countertop-boasting kitchen (WITH A DISHWASHER!!!)...in which, I promise you with this post, I will be creating more of the delicious meals you've come to expect. So, as atonement for my laziness, please enjoy not one but TWO Fearless recipes that will take you from late summer to early fall.

RED PEPPER,WALNUT, & TOMATO PESTO

INGREDIENTS

1 6-oz. can tomato paste
1 jar roasted red peppers
~1 cup walnut halves/pieces
big handful basil leaves
1/2 bunch parsley
6-8 kalamata olives
salt to taste
juice of one lemon
~1/4 cup water
~1/3 c. olive oil
1 box whole wheat penne pasta (or any other pasta you like)
grated Parmesan cheese for topping


STEP 1:

Place all ingredients except pasta and Parmesan into food processor and blend until smooth. With the blade running, drizzle in the olive oil. Taste and adjust seasoning. Set aside.

STEP 2:

Meanwhile, boil the noodles in salted water until al dente. Drain and return to cooking pot. Toss with the sauce and heat on low to warm sauce through. Serve topped with Parmesan. Enjoy!

CORNIEST CORN CHOWDER

INGREDIENTS

3 T. butter
1 small onion (or 1/2 a large onion), diced small
salt and pepper
red pepper flakes
10 cobs fresh corn, husked
3 cloves garlic, sliced
~1/2 carton chicken broth (probably about 2 cups)
1/2 pint half and half
4-5 large fresh basil leaves, in ribbons
sour cream, grape tomatoes, and fresh basil for garnish


STEP 1:
With a sharp knife, cut the kernels off the corn cobs into a large bowl. Meanwhile, heat a large Dutch oven or soup pot over medium-high heat. Melt the butter in the pot. Add the onion, corn kernels, and salt/pepper/red pepper flakes. Stir and let cook until onions begin to get translucent.

STEP 2:
Add enough chicken broth just to cover the kernels. Add the garlic and basil, stir, then cover and cook over medium high heat for about 15 minutes, stirring occasionally, and adding a little chicken broth if the mixture seems to be getting a little dry.

STEP 3:
Use an immersion blender to break down most of the corn kernels - you want a soup that's not pureed, but that's creamier than cream corn. You could also do this step in a blender or food processor. If you want it chunkier, leave more kernels. If you want it creamier, puree the heck out of it.

STEP 4:
Reduce the heat a bit and stir in the half and half. Taste and adjust seasonings. Serve in bowls topped with quartered grape tomatoes, slivered basil leaves, and a dollop of sour cream. Enjoy!

Pesto Cavatappi for Carnivores, Omnivores & Cats

It's time for Adventures in Food Processing, Part 2!


I basically don't want to make anything now unless it requires using my amazing new machine, and luckily I've been accumulating mental notes - for literally years now - on things I'd like to make but really couldn't (not properly, anyway). Pesto was one such thing.

I love pesto. I love this pesto. And if Rachel Zoe had joined us for dinner (were she to ever do something as silly as eat), I feel sure she'd think this pesto is BUH-NAH-NAS. I sure did. The boys for whom I was cooking had lovely chicken chunks in theirs, while I stuck to a monokini-friendly vegetable medley mixed into mine.


Speaking of bananas, you know what else is bananas? Cat playdates. Lest you think that my life consists of dressing fabulously and flitting around from photo shoot to client dinner to chic speakeasys (admit it, this is what you think), I can assure you much more of my time is spent doing things almost-but-not-quite as dorky as staging a real life feline Match.com encounter.

Explanation: Ross and I will be in Mexico all next week [pause to allow jealousy to soak in], and our beloved Sascha Fierce will be traveling north to Edgewater to stay with her Uncle Joshua and (hopefully future life partner) Ernest. (See picture below for evidence of adorability.)


As far as cat playdates go, this one went shockingly well! It was more like a three-hour staring contest between the cats while the humans enjoyed a delicious pesto pasta concoction. Sascha is veritably trembling with excitement to reunite with her new friend Ernest for a whole week of barely-civil staring! Thanks so much to Joshua, Colin, and Ernest for being such gracious hosts, and for watching over Mommy's little angel as she rings in her 28th year by drinking her weight in margaritas.



INGREDIENTS

1 bag whole wheat cavatappi pasta (or any short pasta, like penne or shells)
1 red bell pepper, in large chunks
1 red onion, in chunks
1 yellow squash, in chunks
1 zucchini, in chunks
olive oil
salt and pepper and red pepper flakes
2 skinless, boneless chicken breasts, in large chunks

Pesto:

1 large bunch basil
1/2 bunch parsley
1/2 c. pine nuts, lightly toasted
big handful walnuts, lightly toasted
big chunk parmegiano reggiano, in 1-inch chunks
olive oil
flax oil
salt to taste
juice of half a lemon

STEP 1:

Make the pesto: put all ingredients except oils into food processor and process until close to smooth. While the processor is on, drizzle in the oil until pesto reaches desired consistency (I'm quite sure I used much less oil than you'd find in commercially made pestos, and it was delicious - I probably used a half cup at most, and it made A LOT of pesto).

STEP 2:

Boil the pasta until al dente. Drain and set aside. Meanwhile, heat a pan over medium high heat. Add a little olive oil, then cook the onion/bell pepper/squash/zucchini until tender, seasoning to taste.

STEP 3:

In another pan on medium high heat, heat a little more olive oil, and cook the chicken until done all the way through, seasoning as you go. Add the pasta and pesto to the pot you cooked the pasta in. Toss in the veggies (and chicken, if everyone is eating chicken), serve, and enjoy!

Roasted Poblano & Cilantro Hummus

This post brought to you by the month of August - my birthday month!


When my dad called and asked if there was anything I wanted for my birthday, I didn't skip a beat when I answered, "A food processor!" It's rather shameful that someone who loves to cook as much as I do would have gone this long without one, isn't it? I had one for a brief period of time that I paid $25 for. You get what you pay for: it broke after 3 uses.


Lucky for me, I have a dad who's well-versed in electronics and home appliances, and he found an amazing deal on a really nice 14-cup Cuisinart that blends like a dream! Hummus was the first thing I made, although my first batch contained no tahini (Trader Joe's doesn't sell it) and was waaaaay too garlicky. Rather than perfect my base recipe like I promised myself I would, I immediately began thinking of creative things to add to my hummus. A roasted poblano version was at the top of the list.

I have to say, once I got the garlic issue under control and finally got my hands on some tahini, my hummus improved dramatically! I think the only thing I'd change about this one is the liquidity level - I put in a little reserved chickpea liquid, but the water that's naturally in the peppers was plenty; next time I'll leave out the liquid and hopefully achieve hummus with a slightly thicker consistency. Despite that, the taste was fantastic - and I know it'll only get better as it sits and the flavors meld. Even for you hummus purists, this is a must-try.

INGREDIENTS

1 can chickpeas (reserve the liquid from the can)
2 poblano peppers
big handful cilantro leaves
2 T. tahini
juice of 1 lemon
2 cloves garlic
salt
avocado oil (or sub olive, canola, or safflower oil)

STEP 1:

Roast the poblanos: lay one pepper at a time directly on the flame of a gas burner, on medium heat. Let the skin char, turning as necessary with tongs, until the whole pepper is blackened. Repeat with the other pepper. Place both peppers in a plastic tupperware container with the lid on. Let sit for about 10-15 minutes, then scrape the blackened skin off and discard it. Discard the stem and attached cluster of seeds (a few seeds in the hummus is fine - it adds a nice spice). Cut into large chunks. Place in food processor.

STEP 2:

Drain the chickpeas over a bowl, reserving the liquid from the can. Place the chickpeas, cilantro, garlic, lemon juice, and tahini in the food processor.

STEP 3:

Begin to puree the hummus, and while the food processor is on, drizzle in the avocado oil until the mixture looks like hummus is supposed to look. Remove food processor lid and taste the hummus, then add salt as needed. Blend hummus again, adding a little of the reserved chickpea liquid if the hummus is too thick. Serve with veggies, chips, or tortillas. Enjoy!

Eat well and enjoy life! More soon...

Meatless Monday: Peanut-Sauced-Veggie Lettuce Wraps

Today was marked by a severe hangover. A mac 'n' cheese hangover.


One of my dearest friends requested that I cook "mac 'n' cheese two ways" for her boyfriend's birthday, and, as that meant I myself would be invited to enjoy the feast, I was only too happy to oblige. But after a couple hours of sauce-tasting and cheese-nibbling, followed by the meal itself (followed by - brace yourself - cheesecake), I was feeling...less than svelte.


Enter Meatless Monday. I was thrilled that after I tallied up the ingredients for this dish, it turned out to be vegan! I figure that after the dairy damage I did last night, a purely plant-based meal was called for. Nonetheless, what a voluptuous tasting meal it was!


The peanut sauce and tofu give it a lush richness, while the crispness of the lettuce and serving the rice cold make it totally summer-worthy. This would be dynamite with chicken instead of tofu, and if you wanted to skip the zillion-ingredient peanut sauce, a nice bottled Asian stir-fry sauce would be a dandy switch as well.


My continued apologies, dear readers, for my sporadic posts! I have vowed to cook up a storm from now till I head to Mexico in two weeks - it's simply the only way I won't sink my surfboard! To your health!

INGREDIENTS

Peanut Sauce:

2 T. sesame oil
several big spoonfuls natural peanut butter
big squeeze of honey
squeeze of Sriracha
a few vigorous shakes tamari or soy sauce
juice of one lime
several vigorous dashes rice wine vinegar
3 cloves garlic, minced
cilantro, chopped

Veggies/Filling:

1 T. olive oil
1 onion, diced
1 bell pepper, diced
shelled edamame
broccolini, chopped
2 carrots, sliced thinly on the bias
1/3 block tofu, in small chunks

Lettuce leaves from one head of iceberg
cooked white or brown rice, cold or warm

STEP 1:

Make the sauce: whisk together all ingredients and set aside.

STEP 2:

Heat a nonstick skillet over medium-high heat. Squeeze excess moisture out of the tofu with paper towels, and cook the chunks in a dry pan until golden brown on all sides. Remove from pan and set aside.

STEP 3:

Heat the olive oil over medium high heat. Add onion, bell pepper, and carrots to pan. Cook until onions get lightly brown at the edges. Add the broccolini, tofu pieces, and peanut sauce.

STEP 4:

Serve the rice and lettuce leaves alongside the veggie mixture. Place a little rice and veggies in each lettuce leaf, roll up like a burrito, and enjoy!

Lemony Rockfish, Jeweled Couscous & Wilted Spinach

Somebody has a case of Summertime Fevaaahh, baby!


Oh yeah. That would be me. How can I stay inside on the internetz, blogging away, when I could be outside playing volleyball (terribly), paddleboarding (dangerously), visiting the Chicago Greenmarket (hungrily), or patio drinking (heavily)?


So I apologize for my less-frequent posts (or, for those of you who hate seeing it pop up in your newsfeeds coughjerkscoughcough, you're welcome). But the sun has been out! The bikini has been on! And the fun just hasn't stopped!


Yes, I've been cooking. But I've also been wolfing down whatever I've made in attempt to return to the glorious agenda of summertime activities as quickly as possible. Until I get my blogging act together and give the people more posts, please enjoy this light, healthy, summery and delicious fish dish! (Warning: this makes a boatload of couscous - which bodes well for all your BBQ and potluck picnic needs.)

INGREDIENTS

2 rockfish (or other white fish) fillets
flour for dredging
olive oil and butter (don't be a wimp about it)
a couple cloves of garlic, minced
juice of one lemon
salt and pepper
parsley for garnish

1 cup whole wheat couscous
1 large shallot, minced
olive oil
salt and pepper
1 can chickpeas, drained and rinsed
roasted red peppers, drained and cut into small pieces
kalamata olives (no pits)
capers
cucumber, small dice
fresh chopped parsley

lots of spinach (I used a 10-oz bag)
olive oil
squeeze of lemon juice
salt and pepper

STEP 1:

Heat a skillet. Add some olive oil and butter. Add the garlic and cook for about a minute. Meanwhile, pat the fish very dry. Dredge it lightly in the flour and tap off the excess. When the oil and pan are very hot, cook the fish until it's brown and crisp on one side. Flip it and cook until the fish flakes easily with a fork. Remove from pan and set aside. Deglaze the pan with the lemon juice, then pour the pan sauce over the fish.

STEP 2:

Meanwhile, heat a little olive oil in a pot with tight fitting lid. Cook the couscous according to package directions. When it has absorbed the water, stir in the cucumbers, peppers, capers, and all the rest of the ingredients. Season with salt and pepper.

STEP 3:

In another pot, heat a little more olive oil. Put the spinach in and cover it. Wilt it down to your desired level of wiltiness. Season with salt and pepper and lemon juice. Serve the fish with couscous and the spinach. Enjoy!

Grilled Shrimp Skewers with Peanut Sauce & Veggies

Yet another reason to keep a well-stocked pantry: the ability to make peanut sauce at a moment's notice.


This sauce has a similar flavor profile to Pad Thai: salty, sweet, sour, and spicy. All its components are long-keeping, so once you buy them, you'll have them until you run out, and can make this easy peanut sauce again and again. I pour it over soba noodles, tofu, use it as a base for stir-frying veggies - it's really versatile.


It tastes just right on shrimp, and it's rich enough that a light meal of just shrimp and an Asian-inspired veggie mix is completely satisfying - especially on a sweltering summer night.


INGREDIENTS

about 1 lb. raw peeled and deveined shrimp
1 red onion, in large chunks
1/2 pint grape tomatoes
1 bunch fresh bok choy, cut into pieces
1 yellow bell pepper, in chunks
big handful sugar snap peas
handful fresh cilantro, chopped
sesame oil
salt and pepper

FOR PEANUT SAUCE:
big scoop natural peanut butter
about 1/3 cup tamari or regular soy sauce
squeeze of Sriracha
a few tablespoons brown sugar
several dashes rice wine vinegar
3 cloves garlic, minced
juice of one lime
1-2 T. sesame oil


DIRECTIONS

STEP 1:

Whisk together all the peanut sauce ingredients and set aside. Create the skewers: if you're cooking them on an outdoor gas or charcoal grill, soak the skewers first for about 30 minutes. If you're cooking them on a grill pan, no need to pre-soak. Place shrimp, some onion, and grape tomatoes on the skewers, alternating each ingredient.

STEP 2:

Preheat a grill pan over medium high heat. Also preheat a pan for the veggie saute. When the pan for the veggies saute is hot, add some sesame oil, then add the veggies, seasoning with salt and pepper. Cook over medium-high heat until veggies are crisp-tender.

STEP 3:

Cook the skewers on the grill pan, spooning or brushing the peanut sauce onto them. Flip each skewer and cook on the other side until the shrimp are cooked through. Serve and enjoy!


Hope you're having a delicious, relaxing summer! More soon...

Raspberry Oatmeal

I'm always surprised at the posts that prove to be the most popular. My popularity scale is based mainly around comments and "likes" on Facebook (not exactly scientific, I admit), but that's all I have to go on.


The last surprisingly popular post was my Peanut Butter Oatmeal. Who would've thought that a humble bowl of oatmeal would inspire commentary - and several fans to try it themselves at home! I was, frankly, flattered that so many friends wanted to make my version of oatmeal for breakfast. So, in the spirit of democracy, I present to you Oatmeal Part Deux: Ridiculously Raspberry. Back and berrier than ever!


And speaking of being, ahem, back, you may (or may not) have been wondering about my recent absence. That, my friends, is called the 80-hour work week. While it only comes around every once in awhile, it's always a doozy. Now that the back-to-back 16-hour days fueled with Thai takeout and cans of Diet Coke salvaged (stolen) from conference rooms are behind me, I'm back in the kitchen trying to get my nutrition - and blog! - back on track.


So thanks for bearing with me, and thanks for being as passionate about oatmeal as I am! This simple, yet defiantly magenta, oatmeal was borne - as many of my dishes are - from the need to clean out the fridge and save innocent produce from meeting its maker in the trash bin. Rather than let that half pint of berries go to waste - and bored with putting berries merely on top of things - I dumped them into the oatmeal as it was cooking, and they just melted right in. I had to take a photo of the gorgeous bright pink concoction my aversion to waste created! The taste was exactly as you'd imagine - really, really raspberry-y. It gave a hearty cold-weather breakfast a summery twist.


I hope this oatmeal post proves as irresistible as the first. Thanks, as always, for reading. Eat well and enjoy life!

INGREDIENTS

1 cup water
1/2 cup steel cut oats
pinch of salt
1-2 T. brown sugar
1 T. butter
1/2 pint fresh raspberries
cold milk (optional)

STEP 1:

Bring milk to a boil. Add salt and butter. Stir in oats and reduce heat to a simmer.

STEP 2:

Add sugar and raspberries. Cook for 5-7 minutes, stirring frequently, until oats are tender and raspberries have dissolved into the oatmeal. Serve in a bowl topped with a little cold milk if you want. Enjoy!

Stovetop Mac 'n' Cheese & Blackberry-Studded Salad

Poor stovetop mac 'n' cheese, I almost forgot about you! A travesty!


I was chatting with a co-worker (also a food fanatic) about my plans to make macaroni and cheese, and he asked if I was making a baked one or a stovetop version. Being from the south, my inclination is always to bake it, casserole-style. But now that we're (finally!) in the summer months, cranking up the oven is becoming more and more of a chore. And I've done baked mac 'n' cheese on this blog before - more than once!


I thought a stovetop version sounded like a fantastic idea. However, I wanted to make it a.) healthier than your typical mac 'n' cheese (there is a time, a place, and a recipe for the heart-attack version, but a weeknight dinner is not it), and b.) more interesting than a homemade version of the blue box classic. A quickly dying loaf of whole wheat bread inspired me to make a Mediterranean(ish) breadcrumb and red pepper topping, which really took the dish to the next level (and added some veggie goodness - yay!). Sticking with the Mediterranean "theme," I added a can of chickpeas to the pasta to pump up the protein, stretch the dish, and make it even more nutritious (you know I love my chickpeas).


Nothing complements a big bowl of cheesy pasta better than a fresh (guilt-mitigating) salad. And with blackberries on top? Mmmmmm. One disclaimer: I made this several weeks ago and forgot to post it, so the recipe might not reflect exactly the way I made it, but reflects how I'd attempt to make it again. I used a blend of cheeses that I'd picked up from the farmer's market. Of course, any melty cheese would work fine here, although I think the sharper, the better (goat cheese, come to think of it, would be rad).

It's really nice when a comfort food classic not known for its healthiness can get a figure-friendly (to borrow a Rachael Ray phrase) makeover! Hope you're all enjoying your summers, and look out for more posts soon!

INGREDIENTS

1 lb. whole wheat rotini pasta
3 T. butter
2-3 cloves garlic
2 medium shallots, minced
2-3 T. flour
1/2 c. white wine
about 1 and 1/2 cups milk
salt and pepper
lots of (1-2 cups) grated cheese (I used grated sharp white cheddar, a couple slices leftover American, and some other cheese I can't remember - just cheese it up! Use whatever kind(s) you like)
1 can chickpeas, drained and rinsed
fresh parsley for garnish (optional)

fresh whole wheat breadcrumbs (about 2 cups - I just made mine from some oldish bread)
2-3 T. butter
about 2 roasted red and/or yellow bell peppers, chopped (I used the jarred kind)
1-2 cloves garlic, minced
fresh chopped parsley
salt and pepper
red pepper flakes


SALAD:

baby greens mix
several handfuls fresh blackberries
lightly toasted almonds
lemon juice/honey/olive oil/dijon mustard/salt and pepper for the dressing (or any jarred vinaigrette you like)

STEP 1:

In a large pot, bring water to a boil. When it boils, salt it and add the pasta and cook until al dente. Drain and set aside. Meanwhile, in another large pot, melt the butter. Cook the shallots until translucent, about 3-5 minutes. Add the garlic and cook another minute. Whisk in the flour to make a roux, then cook for a couple minutes. Slowly whisk in the milk a little at a time. Add salt and pepper. Add the cheese, a handful at a time, and stir until mixture is thickened. Stir in the pasta and chickpeas. Keep warm and gooey until ready to serve.

STEP 2:

Assemble the salad and whisk the dressing together. Set aside (don't dress the salad until right before you serve it). In a pan, melt the butter for the breadcrumbs. Add the garlic and cook for about a minute. Add the breadcrumbs and chopped bell peppers. Season with some salt and pepper and red pepper flakes. Add the parsley and cook for a few minutes, stirring frequently, until the breadcrumb mixture has dried out a bit.

STEP 3:

Serve the mac 'n' cheese in bowls topped with a few spoonfuls of the breadcrumbs. Serve with the salad. Enjoy!

Thanks for reading! Eat well and live life, friends :-)

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!

Meatless Mondays: Thing One & Thing Two

After a weekend
of meatish indulgence,
veggies were called for
in overabundance.


She chopped up some leaves
and defrosted some beans
and whipped up a dressing
quite worthy of queens.


"Tis a shock to my system"
her boyfriend exclaimed,
yet not one lettuce leaf
on his plate went unclaimed.


Despite her public distaste
for salads in general,
she realized she needed
some vitamins, minerals!


"Cilantro," she said,
"will just do the trick."
And indeed it transformed
the salad - and quick!


She boiled wheatberries
till soft to the tooth.
It took over an hour -
and that's the sad truth.

Every once in a while
you need a good cleanse
so you and your figure
can remain best of friends.


Enjoy these two salads
without any guilt.
For optimum health
they were specially built.


INGREDIENTS: WHEATBERRY & ASPARAGUS SALAD

1 cup wheatberries
olive oil
1 bunch thin asparagus, ends trimmed
1 medium shallot, chopped
1 small onion, diced
2 stalks green garlic, halved and thinly sliced
fresh thyme
fresh oregano
fresh rosemary
salt and pepper
red pepper flakes
~1/3 c. white wine
1/3 block of extra-firm tofu


INGREDIENTS: ASIAN BROCCOLINI SALAD & CILANTRO-TOFU DRESSING

a few handfuls mixed baby lettuces
1 T. sesame oil
2 finger peppers, thinly sliced, with all seeds
1 bunch broccolini, cut into 1-inch pieces
1/2 medium shallot, chopped
~1 cup frozen shelled edamame
salt and pepper
~1/2 c. roasted cashews
2 smallish carrots, peeled and thinly sliced into rounds

Dressing:

1/2 medium shallot, chopped
a few big dashes rice wine vinegar
juice of 1 lime
dollop creme fraiche (or sour cream, or yogurt)
1 bunch cilantro, ends trimmed
big squeeze honey
1/3 block tofu, crumbled
~1/3 c. water
salt and pepper