Waffle-Maker Fritatta

I tried it! Using my waffle maker for eggs that were deliciously fluffy, veggie and cheese laden, and piping hot.

This was not my idea -- I saw it this past Wednesday morning on a segment of the Today Show. I am so glad I saw it because I was about to toss my waffle maker for lack of versatility. It seemed to take up too much space while lacking versatility. I'm kind of just over one-purpose gadgets (except for you, coffee maker).

Now I know my waffle maker is a secret multi-purpose gadget! I'm so excited, and so is the waffle maker since he won't end up on the curb in this week's trash pick up.

Ingredients:

2 large eggs, beaten together with 1 T. water and a pinch of salt

1/2 cup of cooked veggies of choice (or well diced raw veggies)

2 big tablespoons crumbled feta cheese

Non-stick spray 

Directions: preheat waffle maker (I used setting 4) then spray the top and bottom with non stick coating. Meanwhile, whisk together the eggs, veggies, and cheese. Pour evenly over the waffle pan and move the veggies around if they all landed in one spot. Close the top gently and don't turn it over, just let it cook an both sides. After 3-4 minutes you've got a wonderful, quick Fritatta to enjoy.

Pearl Couscous with Mint, Basil, and Gigantes

This recipe is for everyone with an abundance of summer herbs. Please, please don't let your beautiful basil or mint overheat in the sun or go to seed -- chop those beauties and toss them into this light, fragrant pasta.

The whole dish is ready in minutes, with the couscous taking less than ten as it simmers away in broth. Chop the herbs while the pasta plumps, then stir in veggies and beans, salt to taste, and sprinkle with some feta cheese if it's on hand.

Since I used frozen corn and peas, this dish is largely a pantry and herb garden creation. Perfect for busy weeknights when flavor can't be sacrificed for time and relaxation.

Ingredients: (serves 2)
1 T. olive oil
1/2 large Spanish onion, largely diced
2 cups chicken broth (vegetable broth for vegetarian)
3/4 cup pearl couscous
red wine dressing (recipe follows)
1 cup frozen corn
1 cup frozen peas
1 can gigante beans, rinsed and drained
1/3 cup basil, chopped
1/3 cup mint, chopped
salt and pepper to taste

red wine vinegar dressing: 1/4 cup red wine vinegar, 2 T. fresh lemon juice, 1 T. honey, 1/4 t. freshly ground black pepper, 1/2 t. salt, 1/2 cup olive oil whisked together)

Directions:
Bring a large saucepan to heat over medium low, then add the olive oil to coat. Add the chopped onions and cover, stirring a couple of times, until turning just golden. Pour in the chicken broth and couscous and cover, turning up the heat to bring to a boil. Reduce to a simmer and stir occasionally. When the couscous is tender but still firm to the bite add the red wine dressing and stir. Add in the frozen corn, peas, and beans and heat through. Stir in the basil and mint and salt and pepper to taste. Add feta cheese on top if desired and serve warm or room temperature.

Fried Brown Rice with Tofu

That tofu in the fridge was creeping toward its "use by date." It was in stiff competition with the remaining BBQ leftovers from Memorial Day -- packages of hot dogs, hamburgers, buns, all begging to be cooked and eaten -- along with leftover pizza and pastas from a night out to dinner where Matt and I managed to grossly over-order, as if we might never eat again.

There simply weren't enough dinner-times in the week to give all those items a rightful spot in the repertoire! Sorry burgers and dogs, you're getting re-located to the freezer for use another day. Pizza, you'll get taken for lunch until you're done. As for dinner, it's tofu's time to shine.

It has been a while since we had Chinese food so I decided on fried rice. It's a one dish meal that seemed simple to make while satisfying major cravings for takeout. Add in tons of healthy veggies and protein packed tofu, and it was a dinner winner.

I think you'll really enjoy  my version, which uses the more toothsome and nutty brown rice instead of traditional white. Brown rice also has more nutrients, so it's a better bang for your meal buck. The coating on this fried rice is a bit more robust, too, with the use of dark soy sauce.

Needless to say, I made heaps of it with the intention of creating (yet more) leftovers.... and we ended up with barely any! That empty fry pan speaks volumes!

Fried Brown Rice with Tofu: serves 4-6

Ingredients:
3 cups uncooked brown rice, rinsed thoroughly
vegetable oil (keep the bottle handy)
1 package extra-firm tofu, rinsed and patted dry
2 tablespoons regular reduced-sodium soy sauce
3 eggs + 1 tablespoon water, lightly beaten
1 teaspoon Sriracha, divided
1 white onion, cut into large dice
8 garlic cloves, minced
1 bag of frozen mixed Chinese vegetables
2 cups frozen peas
1/4 cup dark soy sauce
1/4 cup Mirin
2 tablespoons hoisin
1 tablespoon (plus more to taste) sesame oil
salt to taste

Directions:
Cook the brown rice according to the package directions. I used a rice cooker, but a pot works just as well. Once the rice is just-cooked and chewy in texture, spread out on a baking sheet to cool and dry out slightly.

While the rice is cooking, prepare your tofu by cutting it into 16 equal cubes and pressing to dry. In a small bowl, mix the low-sodium soy sauce and 1 teaspoon of Sriracha. Toss the tofu in this mixture and set aside to absorb.

While your rice is cooling, in a very large skillet or a wok, heat 2 tablespoons oil over medium-low heat. Add the eggs and cook as a flat omelet for 2 minutes, then break up into pieces. Remove from skillet into a medium sized bowl and set aside.

Heat the skillet to medium-high again. Add about 1/4 cup oil, or enough to generously coat the pan. Add the tofu and allow to cook until browning and crisping on the sides, stirring only every few minutes. Add the onions halfway through and allow to cook until golden and soft. Add the garlic and stir one minute. Remove tofu and onions to the bowl with the eggs.

Heat another 1/4 cup oil in the skillet and now add the rice, frozen vegetables, peas. Stir often, allowing the rice to crisp and the vegetables to heat through. Whisk together the dark soy sauce, Mirin, hoisin, sesame oil, and remaining Sriracha. Pour over the rice and stir to coat, salting to taste, as well.

Add the tofu, onions, and eggs back in and stir to combine well and heat through before serving.

Split Pea Soup with Whole-Wheat Parmesan Croutons... a nod to Easters of my past

For all of my 27 years, and likely longer, my family has hosted our Easter holiday meal. It's a favorite season for me, and a day I look forward to year after year. I can almost smell the day in early Spring, slightly damp and cool; aunts, uncles, grandmas, cousins, gathering around trays of antipasto and clamoring loudly over glasses of wine as the ham bakes in the oven. If we're really lucky we'll get an unexpected bout of warmth and sunshine, enough for all the cousins play kickball or SPUD in the cul-de-sac for hours after dinner,  our bellies over-full as we distract ourselves until dessert. 

The Easter meal is always fantastic. Holidays are the best excuse to over-eat, of course. But there's another dish my father always had ready on the back burner... our post-Easter supper which used the best parts of the ham leftovers: Split pea soup. 

This soup is tied to my Easters past, when I still lived at home to enjoy it the nights after our guests had gone. My father had the bag of dried split peas already on the counter long before Easter, as a reminder to himself about the soup. Later, it simmered away on the stove with the ham hock for a boost of flavor. His pea soup was simple, salty. I loved it. Hunks of deep pink, almost red, chunks of our leftover ham were like prizes worthy of celebration, waiting in every bite... There were bits of sweet carrots that, admittedly, bothered me as a picky child but today feel like a craving in my memory. We'd eat it with big crusty bagels slathered in butter.

Could I create a soup like dad's and make it my own? 

Yes. Enter crisp bacon (another best of the pig, if I can't have a whole leftover spiral-cut!), hearty stock, pureed carrots, leeks, onions, and to top it off, crunchy fresh-made whole wheat Parmesan croutons. Be careful with this utterly addicting bread addition. I couldn't help but adorn each spoonful with a crispy crouton. My love for this soup was getting out of control. 

My own version of this pea soup has a texture as velvety as butter, thanks to the immersion blender, so there were no carrot hunks in sight. It is thick, savory, and truly lovely; just as Easter, just as the spring, and just as a memory of a wonderful dad with a trusty recipe.

I hope I did dad proud. 

Post-Easter Pea Soup: serves 4 generously

2-3 strips thick-cut Applewood Smoked Bacon
1 T. butter
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced leeks
1 T. salt
32 oz. chicken stock
1 bag (about 2.5 cups) split peas, rinsed
additional water as needed
1/2 t. freshly ground pepper
1/4 t. ground nutmeg

*top with whole-wheat Parmesan croutons

Place a large stockpot or dutch oven over medium heat. Melt the butter, then cook the bacon until crisp and brown. Remove and set aside on a cutting board, reserving the fat in the pot. Add onion, carrots, leeks and salt, and saute until soft and fragrant, covered and stirring occasionally, about 8 minutes.

Pour in the stock and scrape the bottom of the pot for any flavorful brown bits. Add the peas and bring to a boil. Reduce the heat to a simmer and cook until the peas are soft to the bite, about 25-30 minutes, adding extra water to thin if necessary. Meanwhile, dice the cooked bacon into small hunks.

Add pepper and nutmeg to the soup, then puree with an immersion blender until completely smooth. Stir in the bacon. Season with salt and extra pepper to taste. Serve topped with whole wheat croutons.

Pumped-Up Vegetarian Chili

Some vegetarian chilis are watered down, rather non-cohesive, and lack that savory heft of meat chili. 

This vegetarian chili is everything but.

I was on the search for a veggie chili that could stand up to its meaty counterparts, and I found it. It's loaded with nutritious ingredients that deliver on both flavor and texture, like lentils, soy chorizo, and creamy beans. By the way, I absolutely love lentils and had never thought to put them in a chili until now. It adds an earthy, chewy depth I'm officially hooked on. 

On a side note, one trick I use to make my chilis delightfully thick is to stir in refried beans. I didn't use that method here, but I still wanted to pass it along in case you want a foolproof short cut in time for Super Bowl Sunday.... It works every time, whether in beef, turkey, or veggie chilis. 

Enjoy getting creative with this chili -- use the basic method but feel free to adjust the spice level, toppings,  and even bean types, to what you enjoy the most. After all, the fun of cooking is in the flexibility, and the joy of eating is in the comfort of having exactly what you crave the most. 

Pumped-Up Vegetarian Chili: serves 8-10 
Ingredients:
4 dried de-arbol chiles
4 teaspoons dried oregano
1/4 cup walnuts, toasted
1/4 cup cooking oil
1 large red onion, diced
6 cloves garlic, minced
1 bell pepper, chopped
28 oz. diced tomatoes in juice
4 T. tomato paste

4 cups water
2 T. cornstarch

1-2 jalepeno chiles
8 oz. dried lentils, rinsed and picked over
1 can corn, rinsed and drained
1 can chickpeas, rinsed and drained
1 can canellini beans, rinsed and drained
1 package of soy chorizo (I prefer Trader Joe's brand)
3 T. soy sauce
1 T. ground cumin
optional: fresh chopped cilantro, diced avocado, sour cream, shredded cheese for topping

Directions:
Heat a large pot over medium heat, then add the chiles and walnuts and toast until fragrant and the chiles have gently puffed. Remove from heat and allow to cool. Remove tops and inside seeds from the chiles. Add the chiles, oregano, and walnuts to a spice grinder and grind finely. Meanwhile, heat 1/8 cup oil in the pot, then add the red onion and cook until soft and golden, then add the garlic and stir, 1 minute. Push the onions and garlic to one side of the pot. Add the final 1/8 cup oil to the empty space, then pour the spice mixture into the oil, allowing the flavors to bloom in the oil, 1 minute, then stir together with the onions and garlic. Add the bell pepper and saute 2-3 minutes, then add the diced tomatoes and tomato paste. Stir. In a separate bowl, whisk together 2 T. cornstarch with 1/2 cup of the water to make a slurry. Pour this, as well as the remaining 3.5 cups of water, into the pot. Add the jalepenos and lentils. Bring to a boil, then reduce to a simmer. Simmer until the lentils are soft but still have a slight bite to the edges, about 35-40 minutes. Add in the corn, chickpeas, canellini beans, soy chorizo, soy sauce, and cumin. Stir to incorporate and cover to bring back to a simmer. Salt and pepper to taste, then serve with toppings of choice.

Peanut & Coconut-Crusted Tofu Nuggets

I didn't know tofu could satisfy the "battered-and-fried" craving, but now I've tasted that it can. Thankfully, these are battered but they are not fried, and they've still got all the crispy flavor of a nugget that's taken a dunk in the oil hot tub.

I first came across some form of coconut-battered tofu at Whole Foods years ago. When I lived in downtown Manhattan I used to wander to the Houston Street Whole Foods daily on my work lunch break. For the better part of an hour I'd find myself cruising through the food-porn library that is publicly known as their prepared food bar (added bonus: the Houston Street Whole Foods has a DESSERT BAR, too. It's just not appropriate. There should be a rating warning on that).

Anyway, back to my point. One day this battered, crisp, coconutty tofu appeared. Since it made its debut years ago (it's been a regular on the prepared food line since) I've been wondering, "how did they make that?"

Prayers/fantasies/longing has been answered.

Dare I say these might rival than the ones I can pick up at Whole Foods? You'll have to try them for yourself. WF, I love you, but this recipe involves peanuts, too, and I love peanuts. Plus the price on that prepared food is kind of steep... No matter how little I put in my container it always weighs enough to be $12 for five, admittedly delicious, bites... I still haven't figured that equation out.

This equation is fail proof: peanuts + coconut + tofu = party for your palate.

Peanut & Coconut Crusted Tofu: makes about 16 "nuggets". Adapted from Cooking Light.
Ingredients:
1 14-oz package water-packed extra-firm tofu
1/2 cup salted, dry-roasted peanuts
1/4 cup unsweetened shredded coconut
1/2 cup Panko breadcrumbs
1/4 teaspoon cayenne pepper (optional)
1/2 cup light coconut milk
1 large egg, lightly beaten
3/4 cup all-purpose flour
3 tablespoons canola oil, divided

Directions:
Cut tofu lengthwise into 4 1/2 inch slices. Place on several layers of paper towel, cover with additional paper towels, and let absorb for five minutes. Cut each tofu slice again in half lengthwise, then cut strips in half crosswise to create 16 "nuggets."
Place peanuts in food processor; process until ground. In a shallow bowl, combine peanuts, coconut, cayenne, and Panko, stirring well. Combine coconut milk and egg in a shallow dish, stirring well. Place flour in a separate shallow dish.
Heat large skillet over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat. Dredge half of tofu in the flour, dip in egg mixture allowing excess to drip off. Dredge in peanut-coconut mixture. Add coated tofu to pan. Sautee a few minutes per side, turning each piece after a few minutes, to allow each side to brown separately. Repeat with the second batch.

Serve as desired. I put them in warm corn tortillas topped with shredded lettuce, guacamole, onions, and cheese. Delish!

Baked Quinoa & Broccoli "Mac n' Cheese"

I love it when an entire dish evolves into being because of a single ingredient. I guess you could call it "ingredient inspiration," when you've got one star ingredient and so you create the meal to spotlight and elevate it.

That's how this dish came about for me. I'd like to say that it was because I wanted a really healthy meal, but that's a lie, so I'm not even going to go into all the crazy health benefits of this bowl of gooey goodness -- you already know quinoa is a perfect protein, cheese is high in calcium and protien, too, and broccoli is basically super food of the universe.

To be honest, it all started with my favorite cheese, a sale, and a checkout girl.

Now I know that a lot of people call Whole Foods "Whole Paycheck" because it can be quite pricey to shop there, but I wander its aisles often enough to have noticed that there are certain Whole Foods products that are priced daily at a cost that is more economical than regular grocery brands (and is likely much better quality). But that's in in-depth discussion/love story for another day.

One example, though, is this cheese that keeps going on sale.  This particular Tilamook Farms natural white cheddar cheese is staring me in the face when I walk in the door. And its once again $2.99/lb. When I see this my eyes do that cartoon thing where they bug out. (I think there is a sound cue that goes something like baroooga!) I run to the stack of beautiful, creamy blocks of tightly wrapped cheese and begin to cradle them, deciding which weight I'll be coming home with.

It's a happy love story where I devour the cheese daily in any form I can. Like right now, as I write this, I keep pausing because I'm slicing off giant hunks and eating it atop crisp slices of Pink Lady apple. AMAZING COMBO!

But, back to another amazing combo. This dish. So I'm checking out and the check out girl goes:
 "Isn't it awesome when this cheese is on sale? It's soooo good. I use it in Quinoa Mac n' Cheese and it's, like, the best. I mean, what's not healthy about Quinoa mac n' cheese?"

A credit card swipe later and I'm running home, cheese in arm like a football, and heading straight for the kitchen. NEED-QUINOA-MAC-N'-CHEESE-NOW.

And so do you.

Baked Quinoa & Broccoli "Mac n' Cheese": serves 4
Ingredients:
1 Tablespoon Earth Balance butter
1/2 large Spanish onion, finely diced
2 cloves garlic, minced
3/4 cup quinoa, rinsed well and drained
1 1/2 cups low-sodium chicken stock (vegetable stock for vegetarians)
salt & pepper
1/4 teaspoon ground nutmeg
1 lb. frozen broccoli florets (cut into smaller pieces)
1 large egg
3/4 cup milk
2 Tablespoons grated Parmesan cheese
2 cups shredded cheddar cheese 
1 cup shredded cheese, for topping

Directions:
Heat a medium saucepan over medium-low heat. Add the butter and swirl to coat pan. Add the onions and saute until translucent and slightly golden. Add the garlic and stir, one minute, then add in the quinoa and cook for about five minutes, stirring occasionally.

Add in the chicken stock, salt & pepper, and nutmeg, stirring well.  Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed. During the last 2-3 minutes of simmering, add in the frozen broccoli. Turn the heat up to return to temperature, then allow the broccoli to warm through.

While the quinoa is cooking, preheat the oven to 400ºF and lightly grease an 8" or 9" square baking dish.

When the quinoa is done, let it sit off the heat for about 5 minutes and in the meantime, whisk together the milk, egg, and Parmesan cheese. Add 1 tablespoon of warm quinoa mixture to the egg mixture to temper it, then quickly stir the liquid into the pan of quinoa. Add the 2 cups of cheese and pour it all into the baking dish.

Top with the remaining cheese and bake for 20 minutes, or until bubbly and golden brown on top.

Spicy Grilled Tuna and Arugula Salad with Creamy Guacamole

Why does Trader Joe's have to sell a bag of four avocados for $3.29? (and why am I complaining about it?) The problem is that it's such a good deal that I can't pass it up, and then I spend my week thinking about avocados. I love guacamole and could eat it daily. But in the name of creativity, and since it would be a crime to allow an unused avocado to go bad, I try to think of new ways to incorporate avocado into a meal.

I was in a meeting at work when I started planning out this spicy tuna and and creamy guacamole salad. There were a few thought processes that went on while I dreamed of dinner at my meeting:

Non-meeting-related thought #1: I love spicy tuna rolls. I wondered how I could somehow pack that fiery flavor into my tuna steak.

Non-meeting-related-thought #2: Oooh, and what about that guacamole served at El Vez? (a restaurant on the street just behind my office). My favorite of their unique guacamole selections includes one with goat cheese and pistachios mixed in. It's unreal.

More non-meeting-related-thoughts ensued. I realized I had feta at home. The feta would add a salty, creamy zing to my creamy avocado topping. Then I secretly surfed recipes on my phone and started mentally concocting a marinade for my tuna steak based on a few different ones I found.

When the meeting ended I looked down at my notepad. What I'd written was....

Ingredients: serves 2
3 large cloves garlic, unpeeled
One jalapeño, stem removed
1/4 cup fresh lime juice + the zest of half a lime
2 tuna steaks
1/4 cup sliced red onion, divided
1 teaspoon chopped basil
1 teaspoon chopped mint
1 teaspoon chopped cilantro
1 ripe avocado
Sea salt

Salad:
4 oz. arugula
2 oz. crumbled feta cheese
Half of the above red onion
2 tablespoons olive oil
3 tablespoons white balsamic vinegar
Salt

Directions: In a dry skillet over medium heat, cook jalapeño and garlic cloves, turning occasionally until each is gently charred (a few minuted less for the jalapeño). Allow to cool, then purée in a blender with the lime juice, zest, and 1/4 teaspoon salt. Pat tuna steaks dry and place in a shallow baking dish. Pour 1/8 cup of the purée over the fish and turn to coat both sides. Marinate 10 to 20 minutes.

Meanwhile, add to the remaining purée in the blender: half the red onions, basil, mint, cilantro, avocado, and a dash of salt. Purée until smooth, salt to taste. Set aside.

Heat a grill pan over medium-high heat. Once hot, add the tuna steaks. Cook 4 minutes on each side for a medium steak, turning only once. Pile half of the arugula on each of two plates. Sprinkle the remaining red onion, and feta cheese, on each. Whisk together olive oil, balsamic, and a pinch of salt in a small bowl to make a dressing. Place one tuna steak atop each salad. Scoop half of the creamy guacamole on top of each tuna steak, then drizzle the olive oil and balsamic dressing on top of the salad. Serve immediately.

Orecchiette with Peas & Pesto

Laid back and playful, while still feeling refined and put together. 

I know, the description suits me perfectly. But I'm actually referring to this orecchiette pasta salad with peas and pesto. 

Orecchhiette means "little ears" because the pasta shape is like a mini dish (ears are like little satellite dishes, right?). I'd rather think of orecchiette like little dishes, or perhaps bowls, that are meant to hold all of the wonderful flavors right inside every bite. And that is exactly what this pasta shape does.

In this pasta salad, pea & parsley pesto is garnished with toasted pine nuts, freshly shaved Parmesan cheese, and of course once again, our brightly colored friend the pea in its whole form. The combination of textures and flavors is really lovely. The pine nuts lend a crunch. The Parmesan cheese is like salty, savory ribbons laced throughout. And those peas -- those wonderful little peas -- are tiny bursts of earthy goodness. They like to hide inside the orecchiette "bowls". 

 Eating this is like a delicious and addicting game of flavor hide and seek. This pasta salad brings its A-game. 

Like I said, playful, but still pretty darned classy.

Orecchiette with Peas & Pesto: makes 1 lb

Ingredients: 

1 lb orecchiette pasta, cooking water reserved

salt

about 1 cup prepared pesto

1/2 cup frozen peas

1/4 cup shaved Parmesan cheese

1/4 cup pine nuts, lightly toasted

salt & pepper to taste

Directions: Cook the pasta in a large pot of boiling, salted water, to al dente. In the last two minutes of cooking, add the peas to defrost them. Drain pasta and peas completely, reserving the cooking water. Quickly rinse with a little cold water to stop the cooking. Cool the pasta and peas in the refrigerator for 30 minutes or so. 

Add pasta and peas to a large bowl. Toss with the pesto, then the pine nuts. Top with Parmesan. Salt and pepper to taste, and serve lightly chilled or at room temperature.

Watermelon & Feta Salad

 

It was 101 degrees yesterday! We bought a huge watermelon and it took all of my willpower not to eat the entire thing. It was simply so scrumptious -- sweet and slightly crunchy not to mention refreshing and hydrating. Transforming the watermelon into a meal was the perfect excuse to eat more of it. So I made this watermelon, feta, arugula salad with a white balsamic glaze. 

Freshly ground pepper goes surprisingly well with watermelon. Try it! In addition to the freshly ground pepper on top, the equally peppery taste of the arugula is thus a great bed for the juicy and cool watermelon. I added sliced almonds to the top for a little crunch. 

This is a really nice salad for a summer's afternoon, true, but it would be equally impressive as a first or side course if you're having guests for dinner or a cook-out. Even though it's a casual and fun salad, eating watermelon in a bowl with a fork is somehow so much more refined.... Not to mention that it also helps out those of us who dribble all over our chins, shirts, and hands while munching on slices. 

Save the delicious messes for melting ice cream cones!

Watermelon & Feta Salad with White Balsamic Glaze: serves 4

5-7 oz. of arugula (Rocket Salad)

1/2 medium sized seedless watermelon, cut into 1" cubes

4 oz. crumbled feta cheese

sliced almonds (toasted, optional)

8 leaves of basil, torn or carefully chopped

freshly ground pepper

White Balsamic Glaze:

1/4 cup white balsamic vinegar

1/4 cup white sugar

1/8 cup water

Peel of one lime

Directions: Add the vinegar, white sugar, water, and lime to a small saucepan and bring to a boil. Reduce heat and stir constantly 5-7 minutes, or until the sugar is dissolved and the mixture has thickened. Add more sugar or vinegar to suit your tastes. Remove from heat. Pour into a jar and cool in the refrigerator.

On each of four plates or salad bowls, layer the salad with arugula on the bottom, then top with cubes of watermelon. Sprinkle feta on top, then basil, almonds, and the freshly ground pepper. Drizzle balsamic glaze on top of each salad bowl and serve immediately.

Thai Peanut Pasta Salad

Our book club dinner theme this past week was "what food couldn't you live without for five years?" I thought it was pretty ingenious of our host, as the characters in our book, The Guernsey Literary and Potato Peel Pie Society, endured five years during the war without much else but potatoes. 

Immediately, I shouted back on the email chain, "peanut butter!" I would miss peanut butter the most, that much is clear. Peanut butter in sundaes, on brownies, toast, cheesecake and cookies, or just plain on a spoon.... My love for peanut butter is shameless, deep, and without limits.

But we already had a few members bringing dessert to our gathering (a few other members also immediately replied, "ice cream!" and "chocolate!"

Seeing that we were covered in the dessert category, I thought I would make a savory dish that incorporated my favorite ingredient. I adore peanut sauce in Thai-style stir fries, and we eat it often with rice, chicken or tofu, and veggies. For the sake of feeding a crowd and traveling easily with the dish, I decided to use my favorite peanut sauce in a pasta salad. I used cute little penne tossed with diced red, green, and yellow peppers and shaved carrots for color and nutritional boost.

What's the food you couldn't live without? And how many different ways could you think of using it?

This peanut-butter-based sauce would be lovely with linguine or rice noodles, and your favorite vegetables and proteins, so feel free to get creative. After all, that's what our book characters had to do during the war, as they baked "pies" out of potato peels and mashed potatoes....Even though times are so much better (as evidenced by our huge, varied spread at Book Club dinner) it's a joy and a challenge to play in the kitchen. Especially when you've got your favorite ingredients and food on hand.

Thai Peanut Pasta Salad: (makes 1 cup peanut sauce in 1 lb. pasta)
Ingredients:
1 lb. penne pasta
1/2 cup smooth natural peanut butter
1/3 cup water
2 T. soy sauce
2 T. rice vinegar
1 T. honey
1 T. Sesame oil
1.5 t. fresh grated ginger
1 t. minced garlic
1 t. Siracha or other hot sauce
zest and juice of 1/2 a lime
salt and pepper to taste
2 carrots, peeled, then shaved with the peeler
1 cup diced red, yellow, and green pepper

Directions: Set the salted water for the pasta to boil in the stove. Add the pasta when ready and boil according to the directions until just al-dente. Drain and rinse immediately with cold water to stop the cooking process. Meanwhile add all of the ingredients up until the salt and pepper to the bowl of a blender or food processor. Process until smooth. Add pasta to a large bowl with the carrots and pepper. Toss gently as you pour the contents of the peanut sauce over the pasta. Stir until evenly coated, then salt and pepper to taste. Serve at room temperature. Stores well in the fridge!

When Lunch Is Child's Play

Recently one of my co-workers observed that I eat like a child. I objected. Didn't she know that I eat everything except for mustard and caviar? Did she know about my constantly revolving cravings for Thai, Indian, Mexican, Malaysian, and other ethnic foods? If I eat like a child, I eat like a child who has conquered the kitchen tables of far off lands!

Then I realized that I was fighting what was actually a wonderful truth. Regardless of all else that I eat, I absolutely do take immense pleasure in the simple, delicious joys of childlike food combinations. There is an intense comfort in chicken fingers dipped in ketchup, a big slice of apple pie, or my regular lunches of peanut butter and jelly.

Which brings me to this lunch favorite:

 Peanut Butter Banana Pizzas. Oh, the joy!

The base is always delightfully chewy, fluffy Middle Eastern Flatbread.

Then I make them two ways:
One has a layer of rich, chocolatey Nutella, which is then layered with creamy peanut butter and topped with sliced bananas. 

The second way involves jelly and not chocolate. Peanut butter is spread on first, then the preserves, then slices of banana on top. And a sprinkle of cinnamon for that warm, inviting spice.

Cut it into pizza-shaped slices and lunch has never been more fun, simple, and nostalgic.

I'm not going to write down an ingredient list, or cooking directions. There are none -- it's exactly how I described it here, and the pictures are worth all of those words. Now go make one for yourself and experience the delights of this sweet and savory combination that will keep you both full and happy.... in your stomach, and in your memories.

And next time someone comments that you eat like a child, say, "thank you" and get back to eating.

Chicken, Saffron Rice & Lime Soup

I usually don't make soup this often! I'm surprising myself with back-to-back soup entries.

But there are a couple of things going on behind my soup movement. One is that it has obviously been extremely cold out (it is Winter). The second is that I joined a gym for the first time in my life! Woah!

What does a gym have to do with soup? Well, I will tell you. Let's say I want to attend a spin class and it's at 6:00pm. Usually by 6:00pm I'm already back from my jog and lighting up the stove for dinner. So now, rather than hunkering down in the kitchen, I'm perching atop a bike at the same hour. By the time I get home from the spin class it's closer to 7:30 (okay, maybe I shouldn't stretch so much afterward, or chat so much afterward, but that's neither here nor there.) Then I shower, look in the fridge, and before I know it we're eating dinner at 9:00. I know that's normal for many, but Matt wakes up very early and it's not cool to sit down to dinner during bedtime.

Back to the soup! The moral of the story is that I needed dinner and needed it warm + fast. This soup was ready in just about the 20 minutes it took to boil the rice. It can also be made in a slow cooker. This allowed us to sit down to eat much earlier than we had been.

I know the gym is only supposed to work miracles on the body, but it's working miracles on my "stop-over-thinking-weeknight-dinner-just-make-something-good-and-eat-it!" capabilities. I'm developing major boundaries around evening time management, enjoying my nights more, and possibly even developing some arm muscles while I'm at it.

Chicken, Saffron Rice & Lime Soup
Ingredients:
1 (32-oz) carton Organic Reduced-Sodium Chicken Broth
1 onion, chopped
2-3 carrots, peeled and sliced thinly into 1/2" pieces
1 bay leaf
1/2 lb. boneless, skinless chicken breasts, cut into 1/2" pieces
1 package uncooked Saffron Rice (sold in rice section at grocery store)
1 cup uncooked white rice
Zest and juice of 1 lime
1/2 t. freshly ground black pepper
salt to taste

Stovetop Directions:
Add all ingredients through 'chicken breasts" to a large stock pot and bring to a boil. Meanwhile, add the Saffron and white rice to a small saucepan with 2x as much water as rice and bring to a boil. Reduce both to a simmer. Cover, and cook. When rice is done (10-15 minutes), pour directly into soup pot. Simmer both together for about five minutes. Stir in the lime zest, juice, and pepper. Salt to taste and serve.

Slow Cooker Directions:
Add all ingredients except for lime and pepper to slow cooker. Cook on low 8-9 hours or high 3-4. Stir in lime and pepper and serve.

Chorizo, Chickpea & Kale Soup

Last week was freezing!

I needed something hearty and warming, and I needed it fast. When Kale is in season (winter) I simply can't help myself from buying it in bunches every single week. But even my favorite kale preparation can get repetitive quickly when eaten that often. 

Enter this soup. The kale, which has been finely processed, is barely recognizable but for its intense and pervasive green color. It's simmered together with meaty hunks of browned chorizo (or cured chorizo for an even faster soup) and canned chickpeas. The combination is lovely. 

Since I wanted my soup to go a little farther in quantity, I went a little crazy and tossed in a cup or so of cute little dried pasta O's while it simmered for those ten minutes, then during the last five minutes added a handful of frozen edamame. These spontaneous additions added a lot of heart to the soup. Even if you don't have edamame (you could simply use more chickpeas, or a can of white beans would be very nice), definitely add the pasta. 

This soup is a one-stop power-meal of veggies, proteins, and carbs. In other words, Winter dinner perfection. 

Chorizo, Chickpea & Kale Soup
Ingredients:
2 T. oil for the pan
1/4 lb. chorizo, removed from casing*
1 large Spanish onion, chopped
2 cloves garlic, finely chopped
1 bay leaf
1 t. salt
1/8 t. ground black pepper
1/2 t. red pepper flakes
1 lb. kale, cut from the center ribs and finely processed in the food processor
32 oz. reduced sodium chicken broth
3 cups water
1 (14 oz.) can chickpeas
1 cup dried pasta of choice (a small variety)
Optional: 1 cup frozen edamame

*Cook's note: if you are using cured chorizo, simply dice into 1/2 pieces and stir in during the last few minutes of cooking.


Directions:
In a large saucepan, heat oil over medium heat. Add the chorizo and cook until browned, breaking up into small pieces while cooking. With a slotted spoon, remove chorizo onto a plate. Add onions to the oil in the pan and cook until golden brown. Add the garlic and stir, 1 minute. Add the bay leaf, salt, pepper, red pepper, kale, broth, water, and chickpeas. Bring to a boil and add the pasta. Simmer gently for 10-15 minutes or until the pasta is just cooked. If desired, stir in frozen edamame during the last five minutes of cooking.

Cheddar & Spinach Quiche

There are few things I love more than an easy crust. Especially an easy (and delicious) crust filled with gooey cheese and fluffy egg.

As I am not shy about admitting, homemade pastry crust terrifies me and I have definitely not mastered it. Mostly I just avoid it (which is probably also why I have not mastered it, too). That being said, the crust for this quiche can be pressed into the pan by hand. Thank goodness! It's also made half wheat and half white flour for a nutritious twist.

This quiche is fast for a weeknight, but also impressive enough to serve to dinner guests. The filling can certainly include your choice of cheeses and vegetables or even meats. Here I used onions, spinach, and cheddar because that was what I had on hand. A quiche is the perfect, foolproof canvas for customizing and getting creative.

It's also downright cozy and comforting on a cold winter's night like tonight. Even the dog was begging to join the table.

Cheddar & Spinach Quiche with Press-In Crust

Crust:

1 1/3 cups white-wheat flour

1 1/3 cup white flour

1 t. salt

2/3 cup canola/vegetable oil

4 T. cold water

Quiche Filling:

6 eggs

2 1/3 cups milk or heavy cream (I used a mix of 2% and 1%)

1 t. salt

1/4 t. ground black pepper

generous dash of ground nutmeg

6 oz. sharp cheddar cheese, shredded

1 T. oil for the pan

5 oz. (slightly less than half a bag) frozen chopped spinach

1 small Spanish onion, thinly sliced

Directions:

Crust: In a large mixing bowl combine the flours and salt. Then add the oil and water and mix with a fork or  your hands until it resembles coarse crumbs. Using a quiche pan with a removable bottom (If you use a pie plate, half the recipe for the crust) press the dough mixture into the bottom and evenly up the sides of the pan. Place in the oven at 450 degrees to pre-bake for about 10 minutes.

Filling: Meanwhile, heat the oil in a skillet and once hot, add the onions. Stir 2 minutes, then add the spinach and cover. Cook until tender, about 6-7 minutes.

In the meantime, whisk together the eggs, milk, and salt. Remove the onions and spinach from the heat and pour into the egg mixture. Stir to combine.

Remove the quiche pan from the oven and pour the egg mixture into the crust. Top with the shredded cheddar cheese. Bake at 350 for about 45 minutes or until the center is set and a knife inserted comes out clean. If the crust or top begins to brown too rapidly, cover with tin foil.

To remove the quiche from the pan with bottom intact, place the pan on top of a can and allow the sides of the pan to fall away from the crust. Slice and serve with a side of salad or other vegetable.

Quick Holiday Protien & Fiber Fix: Red Lentils with Sweet Potatoes and Broccoli

It's the holiday season, which means my regular food intake is easily composed of, and in excess of, the following: butter, sugar, white flour, and party appetizers. I am sure this is something you can also relate to.

As much as I enjoy all of the above items while I'm eating them, I do not enjoy it when my holiday pants don't fit, my stomach hurts, and I feel lethargic. Those are all unfortunate side effects. So I looked around and found an answer to this problem in my pantry: red lentils.


This is an easy, delicious, and deceivingly sweet tasting way to get a high protein, high fiber, and nutritious lunch or dinner in between all of those other goodies. It's ready in 20 minutes or less and can be portioned out in to lunch for the week, leaving you time and energy enough to deck the halls, scramble for that last minute gift, or simply relax in front of the fire!

Quick Simmered Red Lentils with Sweet Potatoes and Broccoli:
Ingredients:
2 T. canola oil
1 medium Spanish onion, diced
2 cloves garlic, minced
2 medium to large Sweet Potatoes, peeled and cut into 1/2" chunks
1 t. ground cumin
1/4 t. ground ginger
1/4 t. ground cinnamon
1 16oz. bag of red lentils, rinsed
4 cups water
1 bag or box of broccoli florets
Salt & Freshly ground pepper to taste

Directions:
Put the oil in a large saucepan over medium heat until it shimmers and can be spread around the pan. Add the onions, stir, and cover. Allow them to cook for a few minutes, then add the sweet potatoes, garlic, and spices. Stir and cook 1 minute, then add the lentils and water and bring to a boil. Reduce to a simmer and cook until the lentils are just soft, anywhere from 15-20 minutes, stirring occasionally. Add the broccoli florets and stir until heated through. Season with salt and pepper and serve either alone, with crusty bread, or as a side.

Crispy Falafel with Tangy Yogurt Dressing

I had never made falafel before this, and in fact, I had only eaten falafel once. That was just a tiny, hesitant taste taken off a friend's place. To be honest, the idea of falafel was strange to me. What were these mystery nuggets that claimed to be made of chickpea? As much as I expected not to, I liked what I tried.

Hot summer nights call for dinners that are light and crisp, but hearty and interesting, as this falafel-salad is.

It's okay to lightly fry the falafel in oil. After all, these spicy, fragrant, and crispy nuggets are nesting atop a bed of healthy greens. The falafel's dominant flavors of smoky cumin and earthy turmeric instantly brighten with the zing of lemony yogurt sauce. Here, I drizzled the whole salad with generous dollops of the cool and creamy dressing, which is healthy and high in protein due to its yogurt base and takes barely a minute to whip together.

Admittedly, the only reason I ventured to try this recipe was that I had a bag of chickpea flour I wanted to get rid of. I am so glad I tried these falafel, though. Eating this salad was fun, and delicious, too. I know I'll be making them again, so it looks like I'll be buying more chickpea flour to replenish that supply I had wanted so badly to finish!

Crispy Falafel Patties: makes about eight 3-4 inch patties, or enough for 2-3 dinner salads.

1.5 cups chickpea flour plus extra for dusting

1 T. sea salt

2 t. cumin

1.5 t. turmeric

1 T. crushed garlic

1/4 cup hot water

1 t. baking soda

1 T. chili pepper, ground

1 t. mustard seed (a dollop of regular mustard will suffice)

1 t. garam masala

1 t. fresh ginger

2 T. finely chopped white or yellow onion

1/2 cup frozen spinach, defrosted and drained well

Vegetable oil for frying

Chopped lettuce and diced plum tomatoes for salad

Mix all of the ingredients except for the garlic, ginger, onions, and spinach in a bowl. Add the hot water and stir. Mix in the garlic, ginger, onions, and spinach and stir. Place in the fridge to cool until the mixture is slightly firm and easier to work with. Preheat a large skillet to medium heat with about 1 inch of oil. Meanwhile, dust a work surface with extra chickpea flour and scoop out a few tablespoons of mix at a time to form patties that are about 3/4 inch thick and 3 inches wide. Gently lower the patties into the oil and lightly fry until golden brown, about 3 minutes per side. Meanwhile, mix the yogurt dressing, as follows. To assemble salad, place diced tomatoes atop lettuce, then top with 3-4 falafel patties and drizzle generously with dresssing.

Creamy yogurt dressing: 6 oz. container plain non-fat yogurt, zest and juice of 1/2 a lemon, 1 t. dried basil or dill (or fresh if you have it), salt and freshly ground pepper to taste. Whisk together until well blended.

Chef's Note: Next time I may try a hybrid of fresh chickpeas coarsely chopped in the food processor, and chickpea flour. This combination may lend itself to a somewhat meatier texture.

Pasta Carbonara: A Beautiful Indulgence

While traveling in Italy we ate as many different bowls of Pasta Carbonara as places we visited. Carbonara refers to pasta traditionally tossed in the pan with egg yolks, parmesan cheese, and bacon or ham. Is there anything to complain about with that combination?

Here are two of my absolute favorites... these are the two carbonaras that made my heart truly skip a beat with every bite. Interestingly, they are both very different from each other.

The first is a creamy, utterly indulgent carbonara from enjoyed on Ischia:

Oh how wonderful it was! Each perfectly al-dente noodle of linguine was thickly coated with parmesan cream and speckled with fresh parsley. Each bite hid huge hunks of smoky, savory guanciale. Yes, this portion was pretty much family-sized, and yes, I did eat the entire plate myself. 

Then, my other favorite carbonara was vastly different and yet still almost caused me to cry out in declaration that it was, indeed, the ultimate and best carbonara. But, I still felt I could not forget the carbonara I had enjoyed in Ischa. And so they ended in a tie.

This carbonara was eaten at Hosteria Romana, our last meal in Rome. The restaurant is praised here in the New York Times, and now praised here again on Pumpkin Prose. Everything from our quirky waiter (who had enough antics up his sleeve to star in his own Broadway show) to the Italian locals enjoying a Friday night dinner made it a meal to remember. The carbonara came piping hot, and as the Times suggested, "originale". That is, served in the bowl the pasta is tossed in. 

The deep orange yellow sauce was strikingly beautiful (but not too beautiful to eat). Tiny chunks of crisp and crunchy, almost burnt, and intensely salty bacon had Matt and I rolling our eyes to heaven in disbelief and wonder. I was delighted when the bowl "originale" was served to me. I even made the ultimate sacrifice and generously shared the end of the bowl with Matt (that is love!)

It was clear that this carbonara focused on a yolk-heavy sauce base while the carbonara in Ischia focused on the parmesan and may have even used cream. I did discover that while I loved both, I do enjoy carbonara best when it is served with a flat and wider noodle such as lingine or fettucine rather than spaghetti. This way, the sauce is able to cling to the surface of every noodle, which truly is the ultimate goal of this Italian dream dish.

Basic Pasta Carbonara: (adapt as you like)

1/2 lb. fresh fettucine or linguine (store bought or home-made)

8 oz. pancetta or guanciale, cut into 1/4 inch slices

2 whole eggs or 4 egg yolks, room temp.

6 tablespoons or more Parmesan or Pecorino Romano cheese

1 t. freshly ground pepper

2 t. salt

2 t. butter

2 t. olive oil

Fresh parsley, chopped

Heat a pot of salted water over high heat. When the water boils, add the pasta and cook until barely al-dente. Meanwhile, melt the butter and olive oil over medium heat in a large saute pan, then add the pancetta and cook until it is barely crisped. In a bowl, whisk together the eggs, cheese, and pepper. Keep the bowl near the stove to keep the eggs warm. When the pasta is just al-dente, reserve a small amount of cooking liquid and drain the rest. Add the pasta into the saute pan with the pancetta, then pour the egg mixture in at once, tossing very quickly to combine. The sauce should be thick and creamy. Add more cheese and pepper, and some reserved cooking liquid if necessary, to thin the sauce. Top with parsley. Eat immediately.

A Pizza A Day

While M and I were honeymooning in Italy we ate at least one pizza a day. Here, I highlight our favorite pies. Perhaps it's partly the hunger brought on by the activity and excitement of travel, but this pizza tasted fresher, lighter, crisper, and far more delicious than any I've ever had in the states (no offense to Pepe's or Modern in New Haven or Colony in Stamford).

Perhaps these pies will give you ideas for your own homemade creations! One thing they are sure to do is bring on major cravings....

A popular pizza, offered almost everywhere and which we enjoyed in multiple cites and restaurants has red sauce, mozzarella and fresh prosciutto:

The above pie was enjoyed in a quiet but beautiful restaurant on the Island of Ischia, where we sat along a huge wall of sliding glass windows and looked out over the ocean while having pizza and pasta carbonara. We happened upon the restaurant on our way to the beach. We were starving, and it was open. It ended up being one of our best meals in Italy. It was unexpected and perfect.

Next I'll share the most delicious pizza we ate in Italy. It was at Da Bafetto in Rome, a pizzeria made famous by its thin, crisp, and inexpensive pies. It's a favorite for both locals and tourists alike. It's certainly a no-frills place. They usher you in, demand your order, and throw your pie at you as fast as possible. Don't expect to linger, and you may have to share your table with other diners, as we did. At least our dining companions were able to take this photo of us:

We had our pie with red sauce, mozzarella, and slices of spicy salami. It was everything I had hoped it would be and more. We stopped at Da Bafetto on our last night in Rome, right before heading to another restaurant where we actually had dinner reservations... after all, we had to try this pizza before leaving Rome! I am so glad that we did.

 

The final pies I felt were worth sharing are those we enjoyed in Ravello, a tiny town on the top of the hillside overlooking the Amalfi coast. I was feeling absolutely nauseous from having been driven from Positano on the famous cliffside "Amalfi Drive." I needed to eat, and fast. I ordered a white pie with mozzarella, potatoes and mushrooms:

The mushrooms were juicy, the potatoes tender, and the cheese plentiful and oozing. I didn't come up for air until I had finished the entire pizza.

But it was M who ordered the most amazing pizza of all. His pie had red sauce, mozzarella, and was completely covered in FRENCH FRIES.

Every single fry was perfectly crisped on the outside and soft-savory potato on the inside... It was unbelievable. I didn't know it was possible to pull of something that satisfied the American and Italian palates at the exact same moment. I simply could not keep my fork out of M's plate. It was too irresistible.

 

Now that I've shown you enough carbs to last you a few days, I'll be back to share some of the favorite pasta dishes I ate. The pizzas we ate on our travels in Italy were all unique and every restaurant made theirs in a slightly different way than the last, but each pie tasted wonderfully fresh, the way a pizza should. 

On occasion, I find my mind wandering mid-workday to what it tasted like to take a piping hot, smothery bite of pizza in Italy. Particularly, these favorite pizzas I've shared with you here. While I am not sure I'll be as adventurous as topping my pizzas with french fries in the future, I am glad I have enough delicious memories to last me a lifetime.