Cooking freestyle is the way I like to roll. I may look at recipes for ideas, but then I enjoy messing around with them or combining a couple of different recipes for the same dish, taking certain elements from each and adding my own twists. I don't typically measure unless it seems critical. This is why baking makes me crazy. I am in panic mode the whole time worried that I am going to totally mess up a recipe, wasting time and a bunch of ingredients, because I am 16 granules of sugar short because I didn't quite level off the measuring cup. God forbid I reach for the baking SODA, only to find out I only have POWDER, and I've already got a mess of eggs, butter and brown sugar ungracefully mixed together in a bowl, so I need surge forward, baking soda or not.
And speaking of mess, I usually make a pretty big one when attempting to bake. Cleaning up the flour tornado that seemed to have passed through my kitchen, and getting the goop off the wire beaters is laborious. Then, there's the whole cooling process that I need to be patient about so I don't lose half the banana bread (for example) because it's still stuck to the bottom of the pan, and then have to try to squish it back together. I also worry every time I'm greasing a pan since I'm usually trying to use something that's not aerosol or made of lard, so I'm never sure my substitute greaser is going to do the job. I find the whole process exhausting, really.
On a positive note, there is something appealing about the scientific side of baking. Perhaps if I took the time to understand it better, I might enjoy it. I've erroneously thought this about football though, too. The major difference I can see with baking, however, is at the end of a couple of hours, I have a tasty treat to enjoy. With football, I'd only be left with the feeling that I just wasted many hours of my life that I can't get back.
Last week, I was left with four very ripe bananas, and already had plenty of frozen bananas to use for smoothies, so something had to be done. I ended up making a banana bread AND banana chocolate chip muffins. If you had tried either of these, you'd probably be able to tell that I am fond of chocolate and banana together. I added chocolate chips to the bread as well, and was a bit heavy handed. I found I like making muffins because they don't take long to cook, and they are cute.
I got this particular recipe from my friend, Kathy. I think the actual recipe calls for more all purpose flour than whole wheat but I flipped it, because that's what Kathy does. I consulted my friend Sallie about this, since she used to work at a bakery. She told me you can substitute whole wheat flour for all purpose. It will just be more dense and a little drier.
Banana Chocolate Chip Muffins
1/2 c all purpose flour
1 c whole wheat flour
1/4 cup wheat germ
1 tspn ground flax (optional)
2 tspns baking powder
1/4 tspn salt
2 ripe bananas, mashed
2 large eggs, beaten
1/2 c packed brown sugar
1/3 c canola oil
1/3 c 1% lowfat milk (I used soy milk)
1 tspn vanilla
1/2 c mini chocolate chips
1. Pre-heat oven to 350 degrees
2. Lightly oil 12 muffin cups
3. Whisk together both flours wheat germ, baking powder and salt in a large bowl.
4. Combine the eggs, sugar, oil milk and vanilla in a medium size bowl.
5. Pour the wet mix into the dry mix. Fold together and add chocolate chips.
6. Pour evenly into muffin cups.
7. Bake for 20 minutes.
8. Let cool on cooling rack for 10 minutes before taking the muffins out.
Monday, September 29, 2008
Sunday, September 14, 2008
Stuffed Acorn Squash
Yesterday was Part 2 of the cyclocross clinic I am attending. While being frustrated at my inability to dismount and remount my bike in anything close to a graceful manner, I rolled over some crunchy leaves in the field we were practicing in. A wave of excitement ran through me as I had the realization - it's almost autumn! During my moment of glee, I nearly forgot how appalling I looked getting off and on my bike, and how fearful I am of trying this in an actual race situation. But no matter what the outcome of my performance, I'm pretty sure I'll enjoy 'cross as it has at least one hugely redeeming quality since it happens in the Fall.
Fall is one of the primary benefits of living in New England, and I know it ranks up there as many people's favorite season. Let's take a moment to consider what it is that makes Fall so great. The weather in early Fall is perfect. It's warm and sunny and dry, not hot and humid. We can start pulling out our sweaters as the nights become cooler. It's perfect running weather. It smells good as the air gets a bit crisp and the leaves start falling to the ground. The scene of cheery orange, red and yellow leaves against the backdrop of a blue, or even a grey sky is quite beautiful. There's lots of yummy things associated with Fall. It's apple and maple syrup season. The squashes harvested this time of year are colorful and delicious. Kale and swiss chard are still abound. Basically, Fall appeals to all the senses. It feels, looks, tastes, and smells good. Hmm. I missed one - hearing. There must be something about fall that sounds good too. Marching bands at football games?
Anyway, this stimuli is probably what makes me feel so alive in the Fall. I think there's also present for me an element of nostalgia. It's reminiscent of the days of being young when all these things were signs of the beginning of the school year. I always enjoyed school so I associate the sights and smells of fall with the first couple of months of meeting new teachers, being reunited with friends and starting new classes.
So, when I got up this morning, I knew it was time. I went straight to Whole Foods and bought an acorn squash. On the menu tonight: Acorn squash stuffed with a cous cous and vegetable mixture; a salad with mesclun greens, toasted walnuts and raisins with a Maple dijon vinaigrette; whole wheat crackers with cranberry pepper jelly and cheddar cheese; and, Field Roast brand Veggie Artisan smoked apple sage "sausages".
The stuff squash came out pretty bland, but I know what I did wrong. I forgot the salt and pepper on the squash itself when I baked it, and I added WAY too much cous cous (It's just like making pasta. I always make too much even though I know I am making too much. I can't seem to stop myself.)
The veggie sausages were good. They were pretty expensive relative to some of the brands (i.e. Tofurkey, St. Iyves), but the texture and flavor were very good. They had a couple other flavors I'd like to try. The jelly was by New England Cranberry and very tasty. I also put it on my Tofurkey sandwich I had for lunch. I'm not sure what else I'd do with it besides the cheese and cracker combo, but I'll try to think of something.
You can stuff and acorn squash with so many different rice or cous cous and veggie mixtures. I plan to mess around with it, but a basic recipe follows:
Stuffed Acorn Squash
1. In an oven preheated to 350 degrees, bake the acorn squashes. The squash should be cut in half (cut them horizontally which is opposite of the natural lines found on the squash). Scoop out the seeds and flesh with a spoon. These can be discarded. Rub the surface of the squash with some olive oil and sprinkle some salt and pepper on them. If they are fresh they will be soft in about 30 minutes.
2. Meanwhile, cook some rice or cous cous. I cooked the cous cous in veg broth instead of water to give it a bit of flavor. Sautee some veggies chopped up small: onions, yellow pepper, carrots, corn, kale or spinach. Chickpeas would be a good add in for some protein. You could also mix in a crumbled up veggie sausage. It just depends on weather you want the squash to be a main dish or a side dish. When the rice or cous cous is done and the veggies are cooked, mix them together.
3. Take the acorn squash out, stuff them, and put them back into the oven for a few more minutes to let it all heat up together.
Fall is one of the primary benefits of living in New England, and I know it ranks up there as many people's favorite season. Let's take a moment to consider what it is that makes Fall so great. The weather in early Fall is perfect. It's warm and sunny and dry, not hot and humid. We can start pulling out our sweaters as the nights become cooler. It's perfect running weather. It smells good as the air gets a bit crisp and the leaves start falling to the ground. The scene of cheery orange, red and yellow leaves against the backdrop of a blue, or even a grey sky is quite beautiful. There's lots of yummy things associated with Fall. It's apple and maple syrup season. The squashes harvested this time of year are colorful and delicious. Kale and swiss chard are still abound. Basically, Fall appeals to all the senses. It feels, looks, tastes, and smells good. Hmm. I missed one - hearing. There must be something about fall that sounds good too. Marching bands at football games?
Anyway, this stimuli is probably what makes me feel so alive in the Fall. I think there's also present for me an element of nostalgia. It's reminiscent of the days of being young when all these things were signs of the beginning of the school year. I always enjoyed school so I associate the sights and smells of fall with the first couple of months of meeting new teachers, being reunited with friends and starting new classes.
So, when I got up this morning, I knew it was time. I went straight to Whole Foods and bought an acorn squash. On the menu tonight: Acorn squash stuffed with a cous cous and vegetable mixture; a salad with mesclun greens, toasted walnuts and raisins with a Maple dijon vinaigrette; whole wheat crackers with cranberry pepper jelly and cheddar cheese; and, Field Roast brand Veggie Artisan smoked apple sage "sausages".
The stuff squash came out pretty bland, but I know what I did wrong. I forgot the salt and pepper on the squash itself when I baked it, and I added WAY too much cous cous (It's just like making pasta. I always make too much even though I know I am making too much. I can't seem to stop myself.)
The veggie sausages were good. They were pretty expensive relative to some of the brands (i.e. Tofurkey, St. Iyves), but the texture and flavor were very good. They had a couple other flavors I'd like to try. The jelly was by New England Cranberry and very tasty. I also put it on my Tofurkey sandwich I had for lunch. I'm not sure what else I'd do with it besides the cheese and cracker combo, but I'll try to think of something.
You can stuff and acorn squash with so many different rice or cous cous and veggie mixtures. I plan to mess around with it, but a basic recipe follows:
Stuffed Acorn Squash
1. In an oven preheated to 350 degrees, bake the acorn squashes. The squash should be cut in half (cut them horizontally which is opposite of the natural lines found on the squash). Scoop out the seeds and flesh with a spoon. These can be discarded. Rub the surface of the squash with some olive oil and sprinkle some salt and pepper on them. If they are fresh they will be soft in about 30 minutes.
2. Meanwhile, cook some rice or cous cous. I cooked the cous cous in veg broth instead of water to give it a bit of flavor. Sautee some veggies chopped up small: onions, yellow pepper, carrots, corn, kale or spinach. Chickpeas would be a good add in for some protein. You could also mix in a crumbled up veggie sausage. It just depends on weather you want the squash to be a main dish or a side dish. When the rice or cous cous is done and the veggies are cooked, mix them together.
3. Take the acorn squash out, stuff them, and put them back into the oven for a few more minutes to let it all heat up together.
Thursday, September 4, 2008
Blueberry Cake
When we were in Acadia a couple of weeks ago, one of the simple little pleasures we got to take advantage of was spontaneous blueberry picking. Often, when we got off our bikes on the carriage roads to check out a view, or during a hike, we would happen upon blueberry bushes. It was nice to have a tasty little treat while out and about. I never got to do any picking more involved than that, but I observed some beautiful and large blueberries of others who had. I have yet to make the blueberry and goat cheese salad combo I've been meaning to make all summer, either. But for those of you who did go picking and froze your remains, here is a recipe you've got to try. My co-worker, Kim, brought some of this blueberry cake in to work one day this summer. I nearly melted all over my cubicle when I ate it, it was so yummy. As you know, I am not a baker, but I had to ask for this recipe. I thought for sure there was going to be some super secret ingredient in it, but it's pretty basic. If you do try it, can you bring me some?
Blueberry Cake
1/2 cup shortening
2 cups granulated sugar
3 eggs
3 1/2 cups flour
1/2 tspn salt
2 tspn baking powder
1 cup milk
3 cups blueberries, floured
1/2 cup brown sugar
1/3 cup flour
1/2 tspn cinnamon
1/4 cup butter
1. Cream together shortening and sugar. Add eggs, beating after each.
2. Combine 3 1/2 cups flour, salt and baking powder and add alternately with milk to creamed mixture.
3. Stir in blueberries and pour batter into a greased and floured 9X13 baking pan.
4. Mix brown sugar, 1/3 c flour, cinnamon, and butter, and sprinkle over batter.
5. Bake at 350 and check after 40-45 minutes. (I think "checking" means to stick a toothpick in it, and that gives you some indication as to it's readiness. I never have toothpicks, so often try to use a fork or something and I usually flub this up.)
Blueberry Cake
1/2 cup shortening
2 cups granulated sugar
3 eggs
3 1/2 cups flour
1/2 tspn salt
2 tspn baking powder
1 cup milk
3 cups blueberries, floured
1/2 cup brown sugar
1/3 cup flour
1/2 tspn cinnamon
1/4 cup butter
1. Cream together shortening and sugar. Add eggs, beating after each.
2. Combine 3 1/2 cups flour, salt and baking powder and add alternately with milk to creamed mixture.
3. Stir in blueberries and pour batter into a greased and floured 9X13 baking pan.
4. Mix brown sugar, 1/3 c flour, cinnamon, and butter, and sprinkle over batter.
5. Bake at 350 and check after 40-45 minutes. (I think "checking" means to stick a toothpick in it, and that gives you some indication as to it's readiness. I never have toothpicks, so often try to use a fork or something and I usually flub this up.)
Summer Veggie Wind Down/Summer Squash and Goat Cheese Pasta
Co-workers are still bringing in the occasional surplus tomato to offer out to anyone who wants it, but it's not like a couple of weeks ago when they were bringing in baskets of them. So, I am guessing the harvest is tapering. I didn't get to make it to a farmer's market this week either where I thought I might load up one more time on summer veggies. Therefore, I was forced to buy summer squash from Whole Foods tonight to get my fix.
Why didn't I grow a basil plant? It seems so easy and I could do it on my back deck, and pick some whenever I needed it, instead of buying a big batch and inevitably throw half of it away because it wilted before I could use it all. The littlest bunch of it was $2.99 at Whole Paycheck, and it didn't even look all that great. I decided to forego buying it, and instead, either try to hit a farmer's market this weekend, or maybe I'll get lucky and someone will bring some into work tomorrow.
The reason I need basil is to try this recipe my MOTHER passed onto me. I have to emphasize this because it is a big deal. Cooking is not my mother's favorite thing to do, and I believe she would eat in a restaurant every night of the week if she could. She has a repertoire of relatively simple dishes she rotates through, and she gets by, but when people reminisce about their moms having cookies coming out of the oven when they came home from school, or some special dish they made for Christmas Eve, I can't relate. She does make excellent mashed potatoes and a mean potato salad though. For her to actually seek out, make, and pass on a new recipe, and one which required her to purchase goat cheese, is something that piqued my attention. I plan to try it this weekend, but in the meantime, I thought it worthy of posting. (By the way, I don't think she would mind me revealing these things about her, especially since she is the only one who reads my blog.)
Pasta with Summer Squash, Basil and Goat Cheese
4 tblsp olive oil
7 small summer squash, thinly sliced
20ish fresh basil leaves, torn in half
Salt and pepper to taste
1 lb rigatoni (I'm thinking penne or ziti might be better. Rigatoni is just so big.)
1/4 cup fresh goat cheese, crumbled
1. In large skillet, over low heat, heat 3 tblsp of the olive oil. Add the squash and cook, stirring often, for 30 minutes or until the squash soaks up the oil and is not all watery. As the squash cooks, use a wooden spoon to mash it against the side of a pan. Stir in half of the basil leaves.
2. Meanwhile, cook pasta until al dente. Drain and put in serving bowl. Toss with remaining olive oil, salt and pepper to taste.
3. Tip the squash mixture into the pasta and toss gently. Top with goat cheese and remaining basil leaves.
Serves 4
Why didn't I grow a basil plant? It seems so easy and I could do it on my back deck, and pick some whenever I needed it, instead of buying a big batch and inevitably throw half of it away because it wilted before I could use it all. The littlest bunch of it was $2.99 at Whole Paycheck, and it didn't even look all that great. I decided to forego buying it, and instead, either try to hit a farmer's market this weekend, or maybe I'll get lucky and someone will bring some into work tomorrow.
The reason I need basil is to try this recipe my MOTHER passed onto me. I have to emphasize this because it is a big deal. Cooking is not my mother's favorite thing to do, and I believe she would eat in a restaurant every night of the week if she could. She has a repertoire of relatively simple dishes she rotates through, and she gets by, but when people reminisce about their moms having cookies coming out of the oven when they came home from school, or some special dish they made for Christmas Eve, I can't relate. She does make excellent mashed potatoes and a mean potato salad though. For her to actually seek out, make, and pass on a new recipe, and one which required her to purchase goat cheese, is something that piqued my attention. I plan to try it this weekend, but in the meantime, I thought it worthy of posting. (By the way, I don't think she would mind me revealing these things about her, especially since she is the only one who reads my blog.)
Pasta with Summer Squash, Basil and Goat Cheese
4 tblsp olive oil
7 small summer squash, thinly sliced
20ish fresh basil leaves, torn in half
Salt and pepper to taste
1 lb rigatoni (I'm thinking penne or ziti might be better. Rigatoni is just so big.)
1/4 cup fresh goat cheese, crumbled
1. In large skillet, over low heat, heat 3 tblsp of the olive oil. Add the squash and cook, stirring often, for 30 minutes or until the squash soaks up the oil and is not all watery. As the squash cooks, use a wooden spoon to mash it against the side of a pan. Stir in half of the basil leaves.
2. Meanwhile, cook pasta until al dente. Drain and put in serving bowl. Toss with remaining olive oil, salt and pepper to taste.
3. Tip the squash mixture into the pasta and toss gently. Top with goat cheese and remaining basil leaves.
Serves 4
Monday, August 25, 2008
I Feel Boring and Tired, and Newly Inspired
I haven't prepared any food worthy of note in quite a while. I was on vacation and then when I got back, I was tired, busy and lazy. Last week, many of our dinners were extracted from a box. Sad, but true. It's also been tomato season, so I've been very happy to munch on garden tomatoes, sometimes several times a day. I just eat them solo, or slice them up and put them into some yummy bread for a sandwich. There's only a short window of opportunity each year to do this, and I usually take full advantage of this. The result of this type of binging often results in canker sores from all the acid.
I'm wondering if my tomato frenzy could currently be causing a different issue: tiredness. I just came from eating at a macrobiotic restaurant in Greenwich Village while I'm in NYC on a business trip. My meal was fantastic: seitan cutlets in a mushroom gravy with brown rice, a yam salad, and some steamed veggies, including kale and kombucha squash. Everything was delicious, but I was most excited about the kombucha squash. It looked like acorn squash, but tasted sweeter, and it was steamed instead of baked. I must try this at home.
So, anyway, I was reading about macrobiotic diets a little, and one of the things omitted from this kind of diet are nightshade vegetables (ex. green peppers, potatoes, eggplant and tomatoes). I already knew some people had a hard time digesting these foods. They are called "nightshade" because they do their growing at night, and contain toxins that are meant to keep bugs away. The minimal research I've done so far includes mixed opinions, and it looks like particular storage and preparation may help reduce the potentially negative effects of the nightshades.
Either way, it caused me to give pause and think about my diet. I've allowed a lot of dairy to creep back in, for one. Last week, while eating from boxes, we had white pasta a couple of times. Then, my tomato binge along with some other random things I've been eating while traveling. While I think, any of these things are fine in moderation, I also think I've overdone it with a mix of not great things over the last couple of weeks. So, I plan to clean up my act a bit and do some more investigating of this macrobiotic diet. There were so many tasty things on the menu tonight I was having a difficult time choosing just one dish.
http://www.souen.net/
I'm wondering if my tomato frenzy could currently be causing a different issue: tiredness. I just came from eating at a macrobiotic restaurant in Greenwich Village while I'm in NYC on a business trip. My meal was fantastic: seitan cutlets in a mushroom gravy with brown rice, a yam salad, and some steamed veggies, including kale and kombucha squash. Everything was delicious, but I was most excited about the kombucha squash. It looked like acorn squash, but tasted sweeter, and it was steamed instead of baked. I must try this at home.
So, anyway, I was reading about macrobiotic diets a little, and one of the things omitted from this kind of diet are nightshade vegetables (ex. green peppers, potatoes, eggplant and tomatoes). I already knew some people had a hard time digesting these foods. They are called "nightshade" because they do their growing at night, and contain toxins that are meant to keep bugs away. The minimal research I've done so far includes mixed opinions, and it looks like particular storage and preparation may help reduce the potentially negative effects of the nightshades.
Either way, it caused me to give pause and think about my diet. I've allowed a lot of dairy to creep back in, for one. Last week, while eating from boxes, we had white pasta a couple of times. Then, my tomato binge along with some other random things I've been eating while traveling. While I think, any of these things are fine in moderation, I also think I've overdone it with a mix of not great things over the last couple of weeks. So, I plan to clean up my act a bit and do some more investigating of this macrobiotic diet. There were so many tasty things on the menu tonight I was having a difficult time choosing just one dish.
http://www.souen.net/
Saturday, August 2, 2008
Pineapple Preparation
Last night, I cut and peeled a whole pineapple for the first time in my life. It seems like this is something I should have experienced prior to now, given my 39 years on this earth. Then again, there are a lot of things I probably should have done by now, yet haven't. I have yet to purchase a couch, or a house for that matter. Most people my age have done that. I have never had my eyebrows waxed or had a baby, and these are popular activities amongst the 2o and 30 something female set. Yet, I am sure there are a couple of things I have done that many of my peers have not, so I guess it balances out. ( I am now wondering what some of those things might be that could set me apart from my peers, but am drawing a blank. Hmm. There must be SOMETHING. I'll need to ponder that and get back to you. Fortunately, nobody actually reads my blog, so if I don't follow up on this particular item, no one will be looking for an answer. And, anyway, "should-shmud". I don't really believe in any kind of prescribed life formula. I would like a comfy couch though.)
So, as I've been conscious of utilizing fruit in salads more, I have also been thinking of using fruit in other things. The other night I made a stir fry with seitan, veggies and a thai peanut sauce, and thought to myself, "this would be darn good with some pineapple in it". Then I started thinking about other rice dishes that would go well with some pineapple added to it. While fulfilling my grocery list in Whole Foods the other night, I first checked out the already cut and peeled pineapple. I normally do not buy fruits or veggies already prepared, but I was intimidated by the pineapple so thought I'd explore my options. For the most part, I am de-senstitized to the prices at "Whole Paycheck", and have no idea what groceries even cost in regular supermarkets anymore. But I must still have a little sense of reality left because I did feel shocked when I looked at the price of the tiny containers of pineapple pieces. When I saw whole pineapples were actually on sale, I decided to go for it.
What I found is that cutting a pineapple is really not bad at all. I think I was anxious because I anticipated it was was going to be similar to cutting and peeling butternut squash, which I HATE doing. I have never figured out a good or efficient way to go about that task. Pineapple is much softer. It's pretty juicy and messy, but easy and fast to cut. I have a friend who works at Crate and Barrel and she tells me there is a special gadget to core pineapples, but you already know how I feel about having lots of special gadgets...
There is now a large container of chopped up pineapple in my fridge just waiting to be used and it only required $2.99 and a little chopping effort! Let the fun begin! I'll be sure to report back on any exciting dishes.
On a side note, I saw a bumper sticker I thought was cute while riding my bike today. It said: "Good Planets Are Hard to Come By". How true. Let's take care of this little one that we already have.
So, as I've been conscious of utilizing fruit in salads more, I have also been thinking of using fruit in other things. The other night I made a stir fry with seitan, veggies and a thai peanut sauce, and thought to myself, "this would be darn good with some pineapple in it". Then I started thinking about other rice dishes that would go well with some pineapple added to it. While fulfilling my grocery list in Whole Foods the other night, I first checked out the already cut and peeled pineapple. I normally do not buy fruits or veggies already prepared, but I was intimidated by the pineapple so thought I'd explore my options. For the most part, I am de-senstitized to the prices at "Whole Paycheck", and have no idea what groceries even cost in regular supermarkets anymore. But I must still have a little sense of reality left because I did feel shocked when I looked at the price of the tiny containers of pineapple pieces. When I saw whole pineapples were actually on sale, I decided to go for it.
What I found is that cutting a pineapple is really not bad at all. I think I was anxious because I anticipated it was was going to be similar to cutting and peeling butternut squash, which I HATE doing. I have never figured out a good or efficient way to go about that task. Pineapple is much softer. It's pretty juicy and messy, but easy and fast to cut. I have a friend who works at Crate and Barrel and she tells me there is a special gadget to core pineapples, but you already know how I feel about having lots of special gadgets...
There is now a large container of chopped up pineapple in my fridge just waiting to be used and it only required $2.99 and a little chopping effort! Let the fun begin! I'll be sure to report back on any exciting dishes.
On a side note, I saw a bumper sticker I thought was cute while riding my bike today. It said: "Good Planets Are Hard to Come By". How true. Let's take care of this little one that we already have.
Monday, July 28, 2008
Pine Nuts, Part II or When Good Pine Nuts Go Bad
Bleck. That describes the horrible taste still lingering in my mouth from the terrible dinner I just made. As I am on my mission to find a great orzo salad, I stumbled across a Mediterranean one that looked promising. The main ingredients: orzo; spinach; feta; red onion; pine nuts and a vinaigrette dressing. How can you go wrong with that? I will tell you - by using rancid pine nuts.
I guess I have finally figured out the problem from last week. It had nothing to do with cooking the pine nuts in oil. I just did some research and realized you need to be fairly particular about how you store them. Just from my little bit of research it seems like there are two good options: (1) Store them in a paper bag, not a plastic bag or plastic container, in a cool, dry area. (2) Store them in the fridge.
Not only am I going to have to throw this salad out because it is inedible, but I think it's going to give me nightmares, and I don't think I am going to be able to use pine nuts for quite some time. It really was that bad. I am telling you this because I like you and I never want you to experience the horribly bitter acidic taste of rancid pine nuts. (Can something be bitter AND acidic?) I'm going to eat some frozen soy creamy cherry chocolate chip yumminess from Trader Joes to make myself feel better.
I guess I have finally figured out the problem from last week. It had nothing to do with cooking the pine nuts in oil. I just did some research and realized you need to be fairly particular about how you store them. Just from my little bit of research it seems like there are two good options: (1) Store them in a paper bag, not a plastic bag or plastic container, in a cool, dry area. (2) Store them in the fridge.
Not only am I going to have to throw this salad out because it is inedible, but I think it's going to give me nightmares, and I don't think I am going to be able to use pine nuts for quite some time. It really was that bad. I am telling you this because I like you and I never want you to experience the horribly bitter acidic taste of rancid pine nuts. (Can something be bitter AND acidic?) I'm going to eat some frozen soy creamy cherry chocolate chip yumminess from Trader Joes to make myself feel better.
Thursday, July 24, 2008
Cabbage Lentil Pilaf
I've always had a soft spot for characters in movies or books deemed the underdog or pathetic types. Also, as a kid, I had a thing for stuffed animals that were raggy or strange looking. I felt compelled to love them because no one else probably would. Truth be told, even my dog is probably a bit funny looking to others, and perhaps this is why I love her so much and find her impossibly cute. This same principle applies somewhat to food. I seem to adore some of those things that the majority of people find unappealing. A couple that come immediately to mind are cabbage and lima beans. Who else can admit sincerely that they thoroughly enjoy, and even crave either of these lesser chosen items? I don't seem to be finding cabbage or lima beans highlighted on the menu in any restaurants that I know of. The one exception of course, is cole slaw, and while I do enjoy a well made cole slaw, cabbage has been pigeon-holed as the main ingredient to this side salad when it has so many other uses.
I learned this one summer when my CSA farm had an abundance of cabbage, and we were told we could take as much as we wanted. It's known to keep pretty well, so I helped myself to a bunch. Then, what to do with these heads of cabbage? Since I seemed to be lacking an underground storage area where I could bury the rations for the winter, I realized I did need to use it up somewhat quickly as it was taking up most of my apartment-sized fridge.
I experimented with several kinds of slaw - from traditional to more hip, modern versions with cashews and cilantro with no hint of mayonnaise. But, then I learned that cooked cabbage can be very tasty. I hadn't realized this was the case because the only way I had ever had it cooked was when my grandmother cooked the bejeezus out of it to make the traditional St. Patty's day dish: corn beef and cabbage. Truth be told, I actually even kind of enjoyed it cooked beyond recognition. So, my love for cabbage isn't just a whim or a new phase I am going through. This love is one that lasts.
During this cabbage experimentation period, I found a few dishes I liked quite a bit. I went to a farmers market yesterday where there were some beautiful heads of cabbage. I was reminded of these dishes I found and made one tonight.
Cabbage and Lentil Pilaf
There's two parts to this. You braise the cabbage in one pan and make the rice lentil pilaf in another, then mix them together.
Braised cabbage
1 tblsp olive oil
2 cloves garlic
1 onion, chopped
4 cups shredded cabbage
salt and pepper
Lentil Pilaf
2 cups water
2/3 cup of white wine or veggie broth
1 1/3 cup rice (white basmati)
1/2 cup dried brown lentils
1/2 tspn dried tarragon, more if using fresh
salt and pepper
cherry tomatoes (optional)
1. Sautee onion in olive oil until soft, 5 minutes. Add cabbage and garlic. Cover and simmer on medium heat for 10 minutes, stirring occasionally to make sure it doesn't stick. Then take the cover off and cook for another 20 minutes.
2. Bring water, broth and 1/2 tspn salt to a boil. Add lentils and rice and tarragon, cover and cook on low for 20-25 minutes, until the water is absorbed.
3. Mix the cabbage into the pilaf. Add cherry tomatoes cut in half if using. Serve.
I learned this one summer when my CSA farm had an abundance of cabbage, and we were told we could take as much as we wanted. It's known to keep pretty well, so I helped myself to a bunch. Then, what to do with these heads of cabbage? Since I seemed to be lacking an underground storage area where I could bury the rations for the winter, I realized I did need to use it up somewhat quickly as it was taking up most of my apartment-sized fridge.
I experimented with several kinds of slaw - from traditional to more hip, modern versions with cashews and cilantro with no hint of mayonnaise. But, then I learned that cooked cabbage can be very tasty. I hadn't realized this was the case because the only way I had ever had it cooked was when my grandmother cooked the bejeezus out of it to make the traditional St. Patty's day dish: corn beef and cabbage. Truth be told, I actually even kind of enjoyed it cooked beyond recognition. So, my love for cabbage isn't just a whim or a new phase I am going through. This love is one that lasts.
During this cabbage experimentation period, I found a few dishes I liked quite a bit. I went to a farmers market yesterday where there were some beautiful heads of cabbage. I was reminded of these dishes I found and made one tonight.
Cabbage and Lentil Pilaf
There's two parts to this. You braise the cabbage in one pan and make the rice lentil pilaf in another, then mix them together.
Braised cabbage
1 tblsp olive oil
2 cloves garlic
1 onion, chopped
4 cups shredded cabbage
salt and pepper
Lentil Pilaf
2 cups water
2/3 cup of white wine or veggie broth
1 1/3 cup rice (white basmati)
1/2 cup dried brown lentils
1/2 tspn dried tarragon, more if using fresh
salt and pepper
cherry tomatoes (optional)
1. Sautee onion in olive oil until soft, 5 minutes. Add cabbage and garlic. Cover and simmer on medium heat for 10 minutes, stirring occasionally to make sure it doesn't stick. Then take the cover off and cook for another 20 minutes.
2. Bring water, broth and 1/2 tspn salt to a boil. Add lentils and rice and tarragon, cover and cook on low for 20-25 minutes, until the water is absorbed.
3. Mix the cabbage into the pilaf. Add cherry tomatoes cut in half if using. Serve.
Friday, July 18, 2008
How Not to Cook Pine Nuts
What exactly is a pine nut, anyways? Is it a nut? Actually, I'm pretty sure it's in the seed family. I looked it up a while back and now I'm not sure.
Anyhow, while I am on the topic of things to put into salads, pine nuts came to mind. Of course, they HAVE to be toasted. Most nut and seed type things are a gazillion times better in salads if they are toasted. My favorite thing these days are toasted sunflower seeds. If I already mentioned this 10 times, I apologize, but I really, really enjoy them in my salads.
With my recent move, I acquired a toaster oven, which makes the seed/nut toasting thing a lot easier since you don't have to turn on the big oven to toast just a handful of something. Prior to my toaster oven ownership, I would sautee my sunflower seeds in a small fry pan with a little olive oil and that worked out great. Last week, I cooked up a summer medley of zucchini, summer squash, tomatoes and fresh basil, and thought some toasted pine nuts would be a great addition with this when served over pasta. It was hot and I didn't want to turn even the toaster oven on, so utilized my pan/olive oil sauteeing method. The results were not good. I found it gave the pine nuts an unappealing flavor - bitter? too oily? I'm not sure how to describe it, but I wouldn't try it again. It may be because the pine nuts are oily to begin with, so adding the olive oil was too much. They also sat in a covered container overnight, so maybe they just soaked too much of it in. Whatever the reason, straightforward toasting is the way to go and adding a handful of these little guys can jazz up even the most basic of salads.
Anyhow, while I am on the topic of things to put into salads, pine nuts came to mind. Of course, they HAVE to be toasted. Most nut and seed type things are a gazillion times better in salads if they are toasted. My favorite thing these days are toasted sunflower seeds. If I already mentioned this 10 times, I apologize, but I really, really enjoy them in my salads.
With my recent move, I acquired a toaster oven, which makes the seed/nut toasting thing a lot easier since you don't have to turn on the big oven to toast just a handful of something. Prior to my toaster oven ownership, I would sautee my sunflower seeds in a small fry pan with a little olive oil and that worked out great. Last week, I cooked up a summer medley of zucchini, summer squash, tomatoes and fresh basil, and thought some toasted pine nuts would be a great addition with this when served over pasta. It was hot and I didn't want to turn even the toaster oven on, so utilized my pan/olive oil sauteeing method. The results were not good. I found it gave the pine nuts an unappealing flavor - bitter? too oily? I'm not sure how to describe it, but I wouldn't try it again. It may be because the pine nuts are oily to begin with, so adding the olive oil was too much. They also sat in a covered container overnight, so maybe they just soaked too much of it in. Whatever the reason, straightforward toasting is the way to go and adding a handful of these little guys can jazz up even the most basic of salads.
Thursday, July 17, 2008
Nectarines in a New Light
I only eat nectarines in the summer and don't think about them much for the rest of the year. When they are good, they can be so yummy, sweet and messy. I typically just have them as a snack and don't think to consume them as part of anything else. However, I recently remembered that I've had them in a salad before. I bought a bunch of them last week, so thought I'd try it. I put them in a salad with a balsamic vinaigrette the other night, and thought that was tasty. Then, last night I made "taco salad" again (see prior entry), and thought I'd try them in that. I was a little hesitant, not knowing how it would mix with the fruity salsa. I ended up liking it a lot and thought it was a great addition.
While I eat lots of veggies, I don't necessarily eat as much fruit as I should. Most days I eat a banana, and I go through periods where I will eat apples regularly (usually in the fall when they are in season). But, this experience with nectarines has inspired me to experiment more with fruit in my salads. I sometimes add cranberries, or chopped up apple in specific salads I make, but I think there's a lot more opportunity for fruits to make an appearance as part of dinner. There's a salad I had in SoHo once that had pieces of tangerine in it. I made it a bunch in the past and will dig that recipe up. Also, a co-worker recently told me about a combination that sounds great - blueberries and goat cheese over greens. Strawberries and raspberries have lots of potential. And what about plums? Pineapple? Mango? Would they work well in a salad? I'm guessing bananas wouldn't be the best, but who knows? I just may try it to satisfy my curiosity...
So, I look forward to messing around with different salad combinations over the next few weeks and will post my favorites. Let me know if you have any!
While I eat lots of veggies, I don't necessarily eat as much fruit as I should. Most days I eat a banana, and I go through periods where I will eat apples regularly (usually in the fall when they are in season). But, this experience with nectarines has inspired me to experiment more with fruit in my salads. I sometimes add cranberries, or chopped up apple in specific salads I make, but I think there's a lot more opportunity for fruits to make an appearance as part of dinner. There's a salad I had in SoHo once that had pieces of tangerine in it. I made it a bunch in the past and will dig that recipe up. Also, a co-worker recently told me about a combination that sounds great - blueberries and goat cheese over greens. Strawberries and raspberries have lots of potential. And what about plums? Pineapple? Mango? Would they work well in a salad? I'm guessing bananas wouldn't be the best, but who knows? I just may try it to satisfy my curiosity...
So, I look forward to messing around with different salad combinations over the next few weeks and will post my favorites. Let me know if you have any!
Sunday, July 6, 2008
Black Bean and Couscous Salad
The other day I was looking to pack a picnic lunch (I love picnics - more on that at a later date), and I thought I'd like to bring something made with couscous. So, I pulled this recipe off the internet, and it wasn't until I was in the midst of making it that I realized it was almost exactly the same as yesterday's Quinoa Black Bean Salad, except with couscous. I figured it's still worth posting though because there are a couple of different ingredients, and this one has slightly less chopping and couscous cooks faster than quinoa, so it's a bit easier to make. If you were feeling especially daring, you could even mix up some of the ingredients between recipes, like put tomatoes in this one, and corn in the quinoa version. Whoa! (This is an indication of how exciting my 4th of July weekend has been.)
By the way, you will notice when beans are called for in my recipes I always list them as canned beans. While I would love to get in the habit of using dried beans and cooking them myself, I just don't have the time for this, or haven't made it a priority. I figure someday when that trust fund kicks in (I just know there's one out there from some long lost Aunt that wants to support my dream of opening a cafe), and I no longer have to spend a large portion of my days workin' for the man, then I will discontinue my use of canned beans and spend my extra hours planting my own herbs and soaking beans. Plus, I'm guessing that all two of my readers (one being my mother) are in the same boat and are more likely to use canned beans as well. But, if you have the time, by all means, use dried beans!
Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cups water
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 15 oz. cans black beans, drained (the recipe calls for 2 cans, but I only used 1. If you're looking for a more beany salad, use 2)
salt and pepper to taste
1. Bring the water to a boil in 2 qt or larger saucepan. Stir in the couscous. Cover, and remove from heat. Let stand for 5 minutes. Note: Most couscous cooking directions usually call for a 1 to 1 ratio of couscous to water, but I find this makes for a dry couscous. I typically use slightly more water or put some olive oil in the water as it's boiling.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the veggies and mix well. Season with salt and pepper. Serve right away or refrigerate until ready to serve.
By the way, you will notice when beans are called for in my recipes I always list them as canned beans. While I would love to get in the habit of using dried beans and cooking them myself, I just don't have the time for this, or haven't made it a priority. I figure someday when that trust fund kicks in (I just know there's one out there from some long lost Aunt that wants to support my dream of opening a cafe), and I no longer have to spend a large portion of my days workin' for the man, then I will discontinue my use of canned beans and spend my extra hours planting my own herbs and soaking beans. Plus, I'm guessing that all two of my readers (one being my mother) are in the same boat and are more likely to use canned beans as well. But, if you have the time, by all means, use dried beans!
Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cups water
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 15 oz. cans black beans, drained (the recipe calls for 2 cans, but I only used 1. If you're looking for a more beany salad, use 2)
salt and pepper to taste
1. Bring the water to a boil in 2 qt or larger saucepan. Stir in the couscous. Cover, and remove from heat. Let stand for 5 minutes. Note: Most couscous cooking directions usually call for a 1 to 1 ratio of couscous to water, but I find this makes for a dry couscous. I typically use slightly more water or put some olive oil in the water as it's boiling.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the veggies and mix well. Season with salt and pepper. Serve right away or refrigerate until ready to serve.
Saturday, July 5, 2008
Black Bean and Quinoa Salad
Last week I went to a cookout and offered to bring a pasta salad. I was having difficulty recalling some of the usual summer salads I make, and was feeling like making something new, so poked around and found a recipe that sounded tantalizing. It was called something like Summer Citrusy Salad, and seemed like just the thing I was looking for. The recipe even called for cooking the pasta in turmeric to turn the pasta yellowy-orange, and I had never done that before so was excited to try it. The rind of one orange was needed and I couldn't find my rinder, but I figured I'd make do. I should mention that I didn't know most of the people at this cookout, and was meeting them for the first time. I'll cut this short by just telling you that the end result was not good. It was not offensive, just not tasty. I did learn a couple of lessons during this experience that I will share with you:
Quinoa Black Bean Salad
1/3 cup quinoa
1 cup water
1 tspn olive oil
4 teaspoons fresh lime juice, or more to taste
1/4 tspn ground cumin
1/4 tspn ground coriander
1 tblsp finely chopped fresh cilantro (if you are a cilantro person, you could add a lot more)
2 tblsp minced scallions
1 15 oz. can black beans, drained
2 cups diced tomatoes
1 cup diced bell peppers (red, yellow, green or mixed)
2 tspns minced fresh green chiles
salt and pepper to taste
1. Rinse the quinoa in a sieve under cold water. In a saucepan, bring the water to a boil, add the quinoa, cover and simmer on low heat, about 10 to 15 minutes, until the water is absorbed. Set aside to cool.
2. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
3. Stir in the beans, tomatoes, bell peppers and chiles.
4. Add the quinoa, and salt and pepper to taste. Refrigerate until ready to serve.
- Consider your audience and don't experiment with new recipes on a group of people you are meeting for the first time, and are likely to see again at similar events in the future. I fear I will carry the reputation of the weird vegetarian girl who makes bad pasta salad.
- There is no substitute for a rinder. You'd think a cheese grater might be able to stand in for a rinder, right? It doesn't. The salad may have actually been o.k. if I was actually able to use the rind it called for since it was an integral part of the recipe.
Quinoa Black Bean Salad
1/3 cup quinoa
1 cup water
1 tspn olive oil
4 teaspoons fresh lime juice, or more to taste
1/4 tspn ground cumin
1/4 tspn ground coriander
1 tblsp finely chopped fresh cilantro (if you are a cilantro person, you could add a lot more)
2 tblsp minced scallions
1 15 oz. can black beans, drained
2 cups diced tomatoes
1 cup diced bell peppers (red, yellow, green or mixed)
2 tspns minced fresh green chiles
salt and pepper to taste
1. Rinse the quinoa in a sieve under cold water. In a saucepan, bring the water to a boil, add the quinoa, cover and simmer on low heat, about 10 to 15 minutes, until the water is absorbed. Set aside to cool.
2. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
3. Stir in the beans, tomatoes, bell peppers and chiles.
4. Add the quinoa, and salt and pepper to taste. Refrigerate until ready to serve.
Tuesday, July 1, 2008
Taco Salad and the Return of the Salad Spinner
Moving is tough. Not only is it a lot of work, packing boxes and carrying them from one place to another, but it's also mentally exhausting. It forces you to consider how much stuff you have and mostly don't need. It's almost depressing, really. I find myself feeling weighed down by the burden of owning so many things and trying to figure out what to do with them. Do I keep it and bring it with me to my new place? Give it away? Who could I give it to? Sell it? Throw it away? There are so many little decisions to make in regards to all this stuff. Some of it has sentimental value or monetary value which complicates the decisions.
When I moved into my studio apartment a few years ago, I needed to simplify my belongings. I found this liberating, and for a long time I was very good about scrutinizing each of my purchases. In the end, I became more lax about this, and for that I am sorry. My recent move will hopefully rejuvenate my desire for simple living. The kitchen is one place where you can get especially out of control. There is a gadget or appliance for everything and every specific purpose: an avocado slicer; a rice steamer; plastic discs to make the perfect fried egg; a hand-held immersion blender; a mini food processor to chop small amounts of vegetables. When I downsized my kitchen space, I realized that what I needed were the basics: a good set of knives; pots and pans; a nice cutting board, and some basic utensils. All else seemed frivolous and unnecessary.
....O.k. ALMOST all kitchen gadgets could be classified as frivilous and unnecessary. There are a few exceptions. My little plastic lemon squeezer that allows you to squeeze the juice of the lemons without getting seeds in things is one of the better kitchen gadget inventions. Also, now that I have more space, I have been able to pull out my salad spinner. These two items have greatly enhanced the quality of my cooking life. Do you have any idea how much time I have spent picking lemon seeds out of salad dressings and drying lettuce with dish towels?
Tonight, in celebration of the freeing of my salad spinner from the box it's been in for the last several years, I decided to make taco salad. Actually, the driving factor was really that it was to darn hot to turn the stove on. Of course you can imagine that this is not the taco salad you'd find at Chili's with some big fried taco shell full of ground beef and sour cream. This is a slightly edited version. It probably has nothing to do with a taco, really, but I'm not sure what else to call it. There's lots of variations and options, so I'll give you the basics.
Taco Salad
Lettuce torn into little pieces. 2 c. per person. I typically use red leaf.
Onion: either red onion sliced into thin pieces or scallions.
Cheese: I've used shredded cheddar or crumbled feta
Black beans, rinsed, 1/4 of a cup per salad
"Dressing": A fruit/spicy salsa. Mango peach is a good option.
Bell pepper, red, yellow or orange, sliced into thin pieces
Tortilla chips. Rectangle strips work well, but anything will do
Other options for toppings:
Avocado, chopped into small pieces
Carrot, shredded
Cucumber, chopped into small pieces
Jicama, shredded
Lime juice
1. Lay greens onto separate serving plates. Add all other toppings except for salsa and chips and lime juice, if using.
2. Spoon salsa on top, and squeeze lime juice on top, if using. I usually start with about a 1/4 of a cup of salsa per salad, and add more as I eat it. Place chips all around side of salad or crumble on top.
3. I don't think I need to tell you how to eat, but I typically use a combination of a fork, and the tortilla chips to scoop up the salad. It's a fun salad to eat and the tortilla chips add a nice crunchy texture.
When I moved into my studio apartment a few years ago, I needed to simplify my belongings. I found this liberating, and for a long time I was very good about scrutinizing each of my purchases. In the end, I became more lax about this, and for that I am sorry. My recent move will hopefully rejuvenate my desire for simple living. The kitchen is one place where you can get especially out of control. There is a gadget or appliance for everything and every specific purpose: an avocado slicer; a rice steamer; plastic discs to make the perfect fried egg; a hand-held immersion blender; a mini food processor to chop small amounts of vegetables. When I downsized my kitchen space, I realized that what I needed were the basics: a good set of knives; pots and pans; a nice cutting board, and some basic utensils. All else seemed frivolous and unnecessary.
....O.k. ALMOST all kitchen gadgets could be classified as frivilous and unnecessary. There are a few exceptions. My little plastic lemon squeezer that allows you to squeeze the juice of the lemons without getting seeds in things is one of the better kitchen gadget inventions. Also, now that I have more space, I have been able to pull out my salad spinner. These two items have greatly enhanced the quality of my cooking life. Do you have any idea how much time I have spent picking lemon seeds out of salad dressings and drying lettuce with dish towels?
Tonight, in celebration of the freeing of my salad spinner from the box it's been in for the last several years, I decided to make taco salad. Actually, the driving factor was really that it was to darn hot to turn the stove on. Of course you can imagine that this is not the taco salad you'd find at Chili's with some big fried taco shell full of ground beef and sour cream. This is a slightly edited version. It probably has nothing to do with a taco, really, but I'm not sure what else to call it. There's lots of variations and options, so I'll give you the basics.
Taco Salad
Lettuce torn into little pieces. 2 c. per person. I typically use red leaf.
Onion: either red onion sliced into thin pieces or scallions.
Cheese: I've used shredded cheddar or crumbled feta
Black beans, rinsed, 1/4 of a cup per salad
"Dressing": A fruit/spicy salsa. Mango peach is a good option.
Bell pepper, red, yellow or orange, sliced into thin pieces
Tortilla chips. Rectangle strips work well, but anything will do
Other options for toppings:
Avocado, chopped into small pieces
Carrot, shredded
Cucumber, chopped into small pieces
Jicama, shredded
Lime juice
1. Lay greens onto separate serving plates. Add all other toppings except for salsa and chips and lime juice, if using.
2. Spoon salsa on top, and squeeze lime juice on top, if using. I usually start with about a 1/4 of a cup of salsa per salad, and add more as I eat it. Place chips all around side of salad or crumble on top.
3. I don't think I need to tell you how to eat, but I typically use a combination of a fork, and the tortilla chips to scoop up the salad. It's a fun salad to eat and the tortilla chips add a nice crunchy texture.
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