Pescetarian Living

Salad Nicoise

2008-06-15T11:57:00.000-07:00

RECIPE:
Salad Nicoise
Serves 2

1 6 ounce can of albacore tuna in water, drained
16 string beans, or if available, haricot verts, blanched
4 red new potatoes and 4 white new potatoes, boiled and halved
1 plum tomato, seeded and diced
1 hardboiled egg, peeled and halved lengthwise
4 tbsp pitted, good quality black niciose olives, chopped
two large handfuls of spring mix field greens

For the vinaigrette:

3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons extra virgin olive oil
2 tblsp minced chives
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh basil leaves
combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion
add the chives, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and whisk (alternatively, add all ingredients to a small blender and pulse until combined

To assemble the salad

toss the greens with half the vinaigrette and distribute evenly between two plates
toss the potatoes with the rest of the vinaigrette and set aside
evenly divde the greens and arrange and distribute the tuna, tomato, olives, tossed potatoes, each hard boiled egg half and green beans on top of the two plates of greens and top with freshly ground pepper

note: this could easily be made vegan by omitting the egg and tuna-some kind of meat substitute such as marinated tempeh or wheat gluten could be used instead.

BON APPETIT!

Caprese Salad Rolls and Fresh Pea Soup with Mint

2008-04-20T11:35:00.000-07:00

YAY! Spring has sprung and my fresh herbs are up and ready. Actually, I bought some hydroponically grown basil that I am going to plant, but my mint, dill, curly parsley and chives are already growing well of their own volition. Also, I have a bunch of purple lilacs on my kitchen table wafting their scent through the gentle breeze that the open door of upstair's back porch affords. Hmmm. Lovely. I had to find ways to use all of my herbs to honor the season, and these dishes allow for just that...and were so so yummy! Finished product? A delicious lunch, ooo!, and a product review to boot.

RECIPES:

Caprese Salad Rolls (serves 1)-me so lonesome

one Alexis brand frozen, ciabatta rosemary and olive oil roll
two slices fresh mozzarella cheese
6 large, fresh basil leaves
2 slices plum tomato
olive oil, salt and pepper

preheat oven to 400 degrees and bake the roll on foil for 8 minutes
slice roll in half and drizzle with olive oil
layer 1 of the plum tomato, 1 slice of cheese, and 3 of the the basil leaves on top of the bottom half of the roll and season with a little bit of salt and freshly ground black pepper
repeat and top with the top half of roll

Review:
The rolls were so good! I thought I might be dissappointed, but they really delivered. A crispy, crunchy crust outside and warm and chewy on the inside with a touch of rosemary flavor; the perfect accompaniment to turn my salad into a sammy. Buy these rolls!

RECIPE:
Fresh Pea Soup with Mint

2 tablespoons unsalted butter
1 c chopped leeks, white and light green parts
1/2 of a small onion, chopped
2 c veggie stock
1 (10-ounce) package frozen peas
1/3 cup chopped fresh mint leaves
1 teaspoons salt
freshly ground black pepper
1/3 c half and half
freshly chopped chives to garnish

heat the butter in a large saucepan
add the leeks and onion, and cook over medium-low heat for 5 to 10 min, until tender
add the stock, increase the heat to high, and bring to a boil
add the peas and cook until the peas are tender, 3 min
turn off the heat, add the mint, salt, and pepper
Puree the soup in a blender, a food processor, or with an emulsion blender
whisk in the half and half and garnish with chives

The Best Peep Show in Town

2008-03-22T07:42:00.000-07:00

HAPPY SPRING!

Cod and Veggies in Foil Parcels

2008-03-22T06:51:00.000-07:00

WOW! I never thought that something so very easy could be so absolutely delicious. I mean-there weren't even dishes to wash, just a cutting board and a knife. This recipe serves only 1, but it could easily be made to serve as many as needed. Just make an individual foil parcel for everyone, and oh, if serving to company, plates may be needed!

I've been alone a lot these days, especially now that scupper started preschool. I've been really busy though, and I am starting school in the second week of April. So expect a lot of quick and easy meals like these and in single portions. Gone are the days of cooking for friends, Oven Roasted Tomatoes, and individual Spanokopita triangles. In fact, half the time, I've been eating vegetarian products from the supermarket. So coming soon will be reviews of a lot of things one finds in the organic veggie section of the supermarket and creative ways to use them efficiently to create easy, healthy meals.

RECIPE:
Cod and Veggies in Foil Parcels
(for a more elegant presentation, use parchment paper and serve with boiled parley new potatoes or stuffed baked potatoes)

3-5 ounces cod or other firm fleshed white fish
one large handful of baby spinach
one handful of carrot matchsticks or julienned carrots
5 spears of asparagus, cut on the diagonal
1/2 of a small leek, cleaned and thinly sliced
3 thinly sliced lemon round
olive oil
sea salt and black pepper
butter

preheat oven to 400 degrees
put the handful of spinach in the center of a large piece of aluminum foil
somewhat evenly distribute the carrots and asparagus over the spinach
put the fish in the center of the veggies, lightly drizzle all with olive oil, and sprinkle all liberally with salt and pepper
put the leeks on top of the fish, add the lemons, and dot everything with butter
wrap up the foil to make a parcel and bake until fish is opaque, about 15-20 minutes.

Smoked Salmon Quesadillas

2008-02-17T10:10:00.001-08:00

It always cracks me up when I have to publish a photo that shows something half eaten (like this one or my puffed pastry tart.) Actually, it just means that it was so irresistibly scrumptious that I simply couldn't wait to dig in. This was a satisfying late night snack/dinner I came up with one night after work. It also would probably make a really good hors d'oeuvre for a party if it was cut into smaller triangles or if smaller tortillas were used (maybe using a 3" round cookie cutter to make individual tiny ones? cute!) I think it could have used a little sour cream, but alas, there was none to be found at midnight in the pescetarian's kitchen on a Friday night! It was still really good though I WILL be making this again-it was so tasty! (next time with sour cream:)

RECIPE
Smoked Salmon Quesadillas

1-2 ounces smoked salmon (I like cedar or alder wood smoked, but gravlax or Scottish style would work, I'm sure)
2 taco sized flour tortillas
a good sprinkling of shredded pepper jack cheese
2 tbsp whipped cream cheese
about 1/4 -1/2 tsp minced fresh jalapeño pepper(more will make it hotter)
1/2 tsp chopped cilantro
1/8 c chopped scallion
scant 1/8 tsp cumin
cooking oil spray
snipped chives for garnish

mix the cream cheese with the pepper, cilantro, scallion, and cumin.
spread one of the tortillas with the cream cheese mixture
spray a small skillet with oil and heat over medium heat
add the prepared tortilla to the skillet with the cream cheese side up
arrange the smoked salmon on top so it is spread rather evenly
sprinkle the scallions over the salmon and then sprinkle the cheese
top with the remaining tortilla and cook until bottom tortilla is starting to brown
slide the quesadilla onto a plate and spray the skillet with oil once more and place the other, raw tortilla in the pan to brown
when cheese is fully melted, flip the browned tortillas onto a cutting board, cut into 8 triangles and top with the chives.

Perfect for an Easy Lunch

2008-02-14T13:59:00.000-08:00

Guess what? The little scupper man now opens the fridge! To avoid another calamity, we had to set up a shelf just for him lest he decide to, once again, take full reign over the appliance while mommy is in the shower. (has anyone else ever had the pleasure of cleaning an entire 6 pack of yobaby yogurt off of a micro suede sofa? cuz, it's really not as thrilling as one would guess, nope not so much.) Point being, I had found a really yummy chunk of Danish blue in the cheese case at the Shoprite of all places, but alas, it had been sitting there hanging out in the cheese drawer, lonely and forgotten. See, now that all of the string cheese and babybels are on the scupper's "allowed to touch" shelf, the cheese drawer is rarely opened. So imagine my delight when I decided to forage around to make a salad for lunch yesterday, and there it was- score! Is it just me, or does cheese just make everyone a little bit happier?

RECIPE:
Mixed Field Greens with Blue Cheese, Raisins, Apples, and Toasted Walnuts in a Raspberry Balsamic Vinaigrette
(for 1)

2 c mixed field greens
1/4 (or more to taste) crumbled blue cheese
1/4 of a tart red apple, cored and cubed
1/4 c jumbo raisins
1/4 c chopped walnuts
freshly snipped chives

for the dressing

1 heaping tsp raspberry preserves
1 tsp dijon mustard
1/8 c good balsamic vinegar
1/8 c extra virgin olive oil
whisk together with a fork or better yet whip it up in a little food processor until it has a smooth, even consistency

preheat the oven or toaster oven to broil
put the raisins in a mug full of water and microwave on high for 3 minutes and let sit in the hot water until ready to use (plumps em up)
place the nuts on a large piece of foil and toast under the broiler, 30 seconds, shake and toast another 30 seconds, careful not to scorch them!
toss the greens with the dressing and put into a bowl
drain the raisins and run them under cool water
top the greenswith the blue cheese, apples, walnuts, raisins, snipped chives, and freshly ground black pepper

Lunch is served-yummy

Variation:
omit the cheese to make it vegan, but, duh-obviously!

Wild Mushroom Risotto-the missing link

2007-12-20T11:15:00.000-08:00

Do you believe in symbolism in life, that maybe coincidences are anything but? I myself vacillate, sometimes believing yes, and some times thinking no, kind of like wondering if dreams really mean something.
For instance, I have had the pleasure of seeing a very nice young man recently, and we talk on the phone some nights. Well,yesterday evening, I made this wild mushroom risotto, a wintertime, stick to your ribs staple of mine that is one of my all time favorites. As soon as I was done stuffing myself, I received a phone call from the nice young man, and he had also just finished eating-one of his favorite dishes-that he had stuffed himself with-and guess what it was? Yep, wild mushroom risotto! Now, I can't even begin to say what, if any, significance this fluke may or may not have, what possible correlation or link, but it's genuinely peculiar, right? What could it mean? Something? Nothing? Perhaps risotto has a more profound, far reaching impact on the universe than we realize...or maybe it's just damn tasty! (I wonder whose was tastier, mine or the restaurant's? I'll have to ask him.)

RECIPE:
Wild Mushroom Risotto

1/3 cup of dried porcini mushrooms
4 oz oyster mushrooms, wiped and sliced
4 oz shitake mushrooms, wiped and sliced (stems discarded)
4 oz cremini mushrooms, wiped and sliced
1 tbsp olive oil
2, plus 1, tbsp butter
2 leeks, throughly washed and sliced, white and tender green parts only
1 clove garlic, minced finely
1 3/4 c arborio rice
4 c vegetable stock
1/2 c parmesan cheese
zest of 1/2 a lemon
3 tbsp fresh parsley, chopped
salt and fresh ground black pepper

soak the dried mushrooms in 1 c very hot water for 45 minutes, drain, chop and reserve the soaking liquid
combine the broth, wine (if using), and the reserved soaking liquid in a small saucepan and place over medium low heat
melt the oil and 2 tbsp butter with 1/4 c of the stock in a large pot over medium heat, add the leeks and garlic, and cook till tender, 10 minutes, stirring occasionally
raise heat to medium high, and add all the mushrooms, cook until mushrooms begin to release their juices, stirring, about 8 minutes
add the rice and stir to coat in the oils and until the rice just starts to become transparent on the edges, about 3 minutes
using a ladle, ladle the warm veg stock mixture1/2c-3/4c at a time, stirring into the rice constantly until the liquid is reserved-keep repeating ladleful by ladleful, stirring constantly, until the rice is al dente, which means that it is done, but not mushy-this will take some time and constant stirring, up to 30 minutes-you kind of just have to keep testing the rice-if you run out of stock, substitute warm water
remove from heat, stir in the parsley, lemon zest, 1 tbsp butter, and Parmesan and season with black pepper and salt as needed
Serve HOT with extra black pepper and Parmesan to taste

Black Bean Burritos

2007-12-17T07:35:00.000-08:00

That's a picture of my my black bean burritos on my brand new 30 year old stove. Yes, that's right, my 30 year old brand new stove! I got it out of an elderly couples' garage for 20 bucks, and guess what? It was still in the box, with installation instructions dated 1976, the year I was born! How cool is that? It was a little dusty, and heavy!, but all I did was drag it in, wash it down, connect it to the gas, and bingo bango-my brand new 30 year old stove. Made in the USA. and built to last. I also scored some cool rocking chairs (only 5 bucks each!) for my front porch that I painted a deep burgundy to match an tiled wrought iron table from a yard sale. Astonishing what you can get for practically nothing, the pescetarian is quite pleased with herself!

Anyway, I'm always looking for ways to get legumes into my diet, esp. black beans because they are chock full of fiber, protein, and antioxidants and are a very good source of iron. These burritos really pack them in there and are tasty and filling, not to mention (in keeping with my bargain deals) extremely economical!

VARIATION - These can easily be made vegan by omitting the cheese.

RECIPE:
Black Bean Burritos

1 16 oz can of black beans, rinsed
1 onion, finely chopped
1 clove of garlic, minced
3/4 c vegetable broth
1 tbsp cooking oil
1/2 jalapeño pepper, seeded and minced (more or less depending on spiciness preference)
1/2 red bell pepper, seeded and chopped
1 carrot, shredded
1 rounded tsp kosher salt
1 tsp coriander powder
1/2 tsp ground cumin
2 tbsp fresh cilantro, chopped
8 small flour tortillas
shredded Monterey Jack cheese or crumbled queso fresco

preheat oven to 350
heat the oil and 1/4 cup of the broth in a large pot over medium heat, add the salt, onion, garlic, and jalapeño and cook until soft (about 5-10 minutes)
add the carrot, bell pepper, the remaining broth, the beans, and the coriander and cumin and simmer for another 10 minutes, using the back of a wooden spoon to smash up some of the beans to make a consistency similar to refried beans
remove from heat and stir in the cilantro
put 2 heaping tbsp of bean mixture into the center of each tortilla and sprinkle with desired amount of cheese
roll up and line up the burritos in a 13x9 inch baking pan (you may want to use toothpicks to keep the burritos closed)
bake, uncovered, 15 minutes until cheese melts and the tortillas lightly toast
eat plain or with some store bought salsa on top

Note: Wrapped tightly in foil, these freeze very well. For a super quick meal, bake the frozen foil pack for 20 minutes at 350, unwrap and bake another 5-10 minutes. EASY!

Cream of Cauliflower Soup

2007-12-12T07:20:00.000-08:00

I just adore soup. In the winter, I usually make a big pot of it and distribute it to friends and neighbors cuz everyone can use a little warm up from time to time.

RECIPE:
Cream of Cauliflower Soup

One Large head of Cauliflower, rinsed and chopped into medium flowerets
one small onion, chopped
one clove garlic, chopped
3 tbsp butter
salt to taste (about 1-1 1/2 tbsp kosher salt)
1 quart of vegetable broth (I like Imagine's No chicken Broth) plus water to cover
1/4 c cooking wine or dry white wine (optional)
1/4 -1/2 tsp white pepper
1/43 c half and half or half
snipped chives and nutmeg to garnish

VARIATIONS:

Low fat- decrease butter to 1 tbsp and substitute 1/3 c evaporated skim milk for the half and half
Vegan-substitute either margarine, soy butter, or olive oil for the butter and 1/3 c of plain soy or rice milk for the half and half

melt the butter in a large soup pot, over medium heat and add 1/3 c of broth, bring to simmer
add onions, garlic and salt and simmer until tender, about 5 minutes
add the rest of the broth, wine (if using), cauliflower, using water to make sure cauliflower is just barely covered
simmer, uncovered, until cauliflower is very tender, about 30 minutes
remove from heat
if using an immersion blender, puree soup until smooth in the pot, alternatively, use a traditional blender, pureeing one batch at a time and transferring to a new soup pot
when all the soup is pureed stir in the half and half and white pepper, test for seasoning adding more salt or pepper to taste
return to heat to heat through making sure not to boil or simmer
to serve, ladle the soup into individual bowls, top with some snipped chives and a pinch of nutmeg

Kosher Salt, Olive Oil, & Freshly Ground Black Pepper

2007-12-10T11:55:00.000-08:00

It's amazing what one can do with three culinary staples- kosher salt, olive oil, and fresh ground black pepper. Finding myself suddenly alone in this production called parenthood, I've been having to make super quick meals these days. Most of my time is devoted to running after, and cleaning up after, my two year old son. (Actually, I've started to wonder if someone replaced my sweet, compliant baby with a look alike tasmanian devil- it's more than likely). Last night, exhausted, hungry, cranky, it's 7:30, hadn't eaten since noon, I whipped up this dinner and treated myself to an actual meal, get this, SITTING DOWN! Well, half of it anyway, until the lil' scupper took off his pull up potty training pants, and well, trust me, you'd rather not know what, esp since this post is about food;-) Nuff said.

RECIPES:
Broiled Salmon Fillet with Dad's Garlicky Sauteed Spinach and Parmesan Cous Cous
(the following make one serving)

Easy Broiled Salmon Fillet

4-6 ounce salmon fillet
1 tsp olive oil
kosher salt and freshly ground black pepper

place broiler on high
rub the top of the fillet with the olive oil
sprinkle generously with the salt
place the fillet, skin side down, on a broiler pan or baking sheet and place 4 inches under the broiler
broil the fish until just almost opaque in the center for medium well, about 8-10 minutes - less or more according to personal preference for doneness
top with some freshly ground black pepper

Dad's Garlicky Sauteed Spinach

4 ounces (or half a bag) spinach, rinsed
1 glove of garlic thinly sliced
1 tbsp olive oil
sprinkle of kosher salt and freshly ground black pepper
squeeze of lemon

bring a medium pot to boil
add the spinach and blanch till wilted, 1 minute
remove and drain, rinse with cold water
squeeze out excess moisture from spinach, handful by handful
heat the oil in a skillet over medium heat, add the garlic and cook 30 seconds, add the spinach, and sautee till hot
sprinkle with the salt, pepper, and add a squeeze of lemon

Parmesan Cous Cous

1/3 c cous cous
1/2 c water
1 tsp olive oil
a pinch kosher salt
a bit of freshly ground black pepper
a sprinkle of freshly grated parmesan
a sprinkle of dried parsley

bring the water and oil to boil in a small saucepan
remove from heat, stir in the rest of the ingredients, cover for 5 minutes, and fluf with a fork before serving.

This took about 15 minutes, was easy, and surprisingly deliciously satisfying.

No Chk'n Salad Wraps

2007-12-05T15:20:00.000-08:00

You want more tempeh, you know you do. How about using it in a as a high protien, low fat alternative to chicken salad? You add the benefits of soy to your diet and get to freak out your friends with moldy, cultured soy cakes! If I haven't already convinced you in my previous tempeh posting to try this fantastic vegan protein source, don't be afraid to do so now-tempeh-it's a good thing.

I've been making this filling for so long that I can't credit the source-maybe the back of the tempeh wrapper, Vegetarian Times, a Moosewood cookbook? If anyone knows, feel free to comment!

RECIPE:
No Chk'n Salad Wraps

1 8 oz package of tempeh, cubed (I like Lightlife's Organic Garden Veggie Tempeh for this one)
soy sauce
1/4 of a red onion, finely diced
2 stalks celery, diced
1/4 of a bell pepper, diced
1 carrot, shredded
2 tbsp fresh parsley
about 1/4 c of plain yogurt or sour cream
a little less than 1/4 c mayonnaise
a scant tbsp dijon mustard
fresh ground black pepper

NOTE: this could be made vegan if 1/2 c of vegan mayonnaise is substituted for the yogurt and regular mayo. I've made it that way for vegan friends and it was very good.

steam the tempeh either in a microwave steamer and steam in the microwave for 10 minutes or in a steamer basket on the stove for 20 minutes
in a medium sized bowl, toss the tempeh in enough soy sauce to generously coat it and let it cool slightly
add the veggies and parsley to the tempeh
mix the mayo, yogurt, and mustard together in a small bowl, pour over the tempeh mixture, add a little fresh ground pepper, and mix well
now do what you'd do with a no chk'n salad- make a wrap, a sammy, put it over greens, or even eat it solo-it's up to you!

Curried Vegetable Omelet

2007-11-02T06:07:00.000-07:00

Being that I've had a bunch of stuff going on, I haven't been much up to making elaborate meals or complicated dishes. Thank goodness for omelets; they make a quick and easy meal pretty much any time of day. This one comes from a recipe out of The Big Book of Vegetarian by Kathy Farrell Kingsley, a cookbook I definitely recommend to any veggies that enjoy cooking. It has many satisfying, delicious, and nutritious dishes in it, I use it all the time. I also recently got From the Vegetarian Slow Cooker by Robin Robertson (being that it's getting pretty chilly up here in the north east), so look for some posts containing recipes from that one soon.

RECIPE
Curried Vegetable Omelet

Filling:

1 c small broccoli florets
1/2 c thinly sliced, peeled carrots (I just shred mine on my cheese grater)
2 tbsp butter
1 tbsp olive oil
1 medium onion, thinly sliced (I chop mine finely)
1/4 c chopped red bell pepper (this makes it pretty)
1 tsp curry powder
1/4 tsp ground cumin
1 clove garlic. minced
1/2 tsp salt
1/2 tsp grated lemon zest (I've never used this in the omelet)

Omelet:

3 large eggs
2 tsp water
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter

In a medium saucepan of boiling water, cook the carrots and broccoli until crisp tender, about five minutes, drain well.
In a medium skillet over medium heat, melt the butter and the olive oil. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes.
Stir in the curry powder, cumin, garlic, salt, lemon zest and cooked veggies.
Set aside

In a small bowl, beat the eggs with the water, salt and pepper. Heat an 8-10 inch non stick omelet pan or skillet over high heat. Melt the butter in the pan, and pour in the eggs.
Swirl the pan by the handle to distribute the eggs evenly over the surface.
Cook without stirring until the bottom and edges start to set, about 10 seconds.
As the bottom begins to set, lift the cooked portion of the omelet with a thin spatula to let the uncooked egg mixture flow under it. Repeat until most of the omelet is set but the center is still moist and creamy.

Spoon the filling down the center of the omelet.
Fold the omelet over the filling in thirds and serve.

Easy Peezy Cheese Tortellini Soup

2007-10-25T14:44:00.000-07:00

This is a quick 'semi homemade' recipe I concocted with a certain friend and co-worker in mind. She's a busy mom taking care of two elementary school aged kids, who works part time, AND goes to school full time! On top of that, she's always there for her friends and family, is active in her church, community, and school sports and is just a really terrific person all around. So Lisa, this one's for you, and it only takes 15 minutes!

RECIPE:
Vegetarian Cheese Tortellini Soup
serves4

4 c vegetable stock (I like Imagine's no chicken broth) plus 1 c water and 1/2 tsp kosher salt
1 9 oz package of fresh cheese tortellini (found in the dairy section of most supermarkets)
1 handful of pre-cut carrot matchsticks
2 handfuls of baby spinach, roughly chopped
a sprinkling of pre-shredded parmesan cheese and fresh ground black pepper

bring the stock, water, and salt to a boil in a large pot, add the carrot, then add the tortellini and cook according to package directions until tender (about eight minutes)
meanwhile, put 1/2 a handful each of the chopped baby spinach leaves into the bottom of 4 bowls
top the spinach in the bowls evenly with the hot broth and tortellini, sprinkle each with the cheese and freshly ground black pepper

PS - I brought this soup in for Kelly and she really liked it - it's kind of like an Italian style vegetarian won-ton soup, without the msg.

Just When You Think You Know Someone

2007-10-20T12:15:00.000-07:00

Sorry I've been absent...I'll be back as soon as the dust settles. Advice - don't date guys in bands.

Oh, Simple Things

2007-09-19T12:11:00.001-07:00

Broiling halibut with olive oil gives it such a nice, golden crust, and is so much less messy than searing it. Add a little bit of fresh thyme on top, some lemon rounds, a vegan rice pilaf and there you have it...dinner!

RECIPES:

Vegan Rice Pilaf

2 tbsp olive oil
1 c long grain white rice
1 3/4 c vegetable stock (I love Imagine's No Chicken Vegetable Stock)
1/2 of a yellow onion, finely diced
1 carrot, finely diced
1 rib of celery, finely diced
1/3 c toasted slivered almonds
salt and pepper
1-2 tbsp chopped fresh, flat leaf parsley

in a medium saucepan, heat the oil over medium-low
add the onion along with 1 1/2 tsp salt, and cook until tender, about 8 minutes
add the celery and carrot, raise heat to medium high, and cook another 4 minutes, stirring often
add the rice and stir to coat it with the oil
add the vegetable broth and bring to a boil
reduce heat to a simmer, cover, and cook until all of the liquid is absorbed, about 20 minutes
remove from heat and allow rice to sit, covered, for five minutes
remove lid, add the parsley, almonds, and some fresh ground black pepper, and fluff well with a fork until well combined

Halibut Broiled in Olive Oil with Lemon and Thyme

1 lb halibut fillet, wash and patted dry
3 tbsp olive oil
1 tbsp fresh thyme
one lemon, thinly sliced into rounds
salt and pepper

preheat broiler
place halibut on a baking sheet, skin side down and brush top and sides of the fillet generously with olive oil
rub top and sides of the fillet with salt and pepper
place 4 inches under broiler
broil for 5 minutes and then brush top of filet with more olive oil and sprinkle the top with more salt
return to broiler and repeat above steps after 5 more minuites
broil another 5 minutes and the fish should be done, just check to make sure the center is opaque, if not broil a few minutes longer
remove from broiler, carefully flip the fillet skin side up with a spatula, and remove the skin (discard)
lip the fillet crust side up, sprinkle with fresh thyme leaves and serve with lemon rounds for squeezing

Tofurkey!

2007-09-16T14:02:00.000-07:00

Tofurkey- quintessential vegetarian fodder and fare

Since I almost always have my 2-year old with me when I go to the market, I usually have to adjust my vision into eagle's eye mode in order to zoom in on only the items on my list, swoop down on them with amazing speed, and toss them from talons to cart as quickly as possible. However, channeling my inner totem doesn't exactly allow for much browsing action, so every now and then, I purposefully decide to go solo and have a little fun. Being alone without the usual grocery games (i.e. standing up in the cart, knocking over spice displays, and screaming at the top of the lungs for a balloon) allows me time to thoughtfully and thoroughly peruse all of the various vegetarian products. It also affords me the opportunity to discover new culinary treats to write about here for you!

RECIPE:
Sun-dried Tomato Italian Veggie Sausages with Peppers and Onions

1 tbsp olive oil
1 large onion, cut in half and sliced
1 clove garlic, minced
1 package of Tofurkey Sun-dried Tomato Italian Sausages
1/2 each - red, orange, yellow, and green bell peppers cut into strips
1 tbsp fresh oregano or 1 tsp dried
2 tbsp tomato paste (I love Amore tomato paste imported from Italy because it comes in a squeezy, aluminum tube and can be stored 'indefinitely' in the refrigerator)
1/2 c water
salt and pepper

heat the olive oil in a heavy skillet over medium heat
add the onions and cook 2 or 3 minutes, then add the garlic, cook another minute, add the water, tomato paste, and 2 tsp salt and stir until combined
add the peppers and sausage, and bring to a boil, reduce heat to a simmer, cover and cook another 30 minutes or until the onions and peppers are melt in your mouth soft
season with the oregano and salt and pepper

The sausages and peppers could easily be served on a nice Portuguese style roll. I choose to serve it with one of the packaged foods I wanted to try, Alexia Olive Oil and Sea Salt Oven Fries (pictured below -reviews follow.)

REVIEWS:

YUMMY! The Tofurkey Sun-dried Tomato Italian Sausages are SO GOOD. I bet they'd even be good on the grill. The texture was a little denser than meat sausages, but less greasy and so deliciously tasty and filling. The sun dried tomato and basil really made the flavor pop, and accompanied by the peppers, oregano, and onion, I felt like I was eating at a Brooklyn Italian Festival. I will definitely make these this way again, but I will serve them on lightly toasted and buttered Portuguese style rolls, seriously...just like Nonna used to make! (well, my Italian friend's grandma anyway.)
Grade - A (would be A+ if the texture was a little less compact)

As for the Alexia Olive Oil and Sea Salt Oven Fries, well, I wish I could be as enthusiastic. They were decent, but just not, well, scrumptious. They needed more salt and were rather dry. Maybe I'll try tossing the other half of the bag with some more olive oil, salt, and rosemary before cooking them. Grade - C (nice try, but seriously lacking)

Oven Roasted Tomato & Braised Leek Puff Pastry Tart with Goat Cheese

2007-09-13T11:21:00.000-07:00

A nice neighbor of mine gave me a nice big basket of nice grape tomatoes and I really wanted to put them to good use. I started thumbing through some recipes that I'd cut out over the years and had, uhh, 'filed' in my buffet table and came across one that I believe was originally published in an issue of Food and Wine. My rendition turned out quite a bit different but absolutely delicious. (note there's only half of one in the photograph;-) Yeah, it was that good.

RECIPE:
Oven Roasted Tomato and Braised Leek Puff Pastry Tart with Goat Cheese

One sheet of frozen, commercial puff pastry (like Pepperidge Farm), thawed
About 1 c of grape tomatoes, halved lengthwise
1 tbsp olive oil
2 large leeks, white and tender green parts only, rinsed very well and sliced lengthwise
1/4 c of vegetable stock, water or white wine (braising liquid)
salt and pepper
3 oz (one small log) of goat cheese, crumbled
chopped fresh basil, about 2 or 3 tbsp, to garnish

For the tomatoes

preheat oven to 400
place the sliced tomatoes, cut side down, on a baking sheet
sprinkle with salt and pepper
roast tomatoes for about 15 minutes, or until starting to caramelize slightly
remove from oven and let cool

For the leeks

raise the oven temp to 425
slice the leeks into semi circles and toss with the olive oil and salt and pepper
arrange evenly on a baking sheet
roast for 20 minutes, tossing once
add the braising liquid and roast another ten minutes , or until very tender (if leeks are not tender, a bit more liquid can be added at this point, just roast a little longer until tender)
remove from oven and let cool

For the pastry

on a lightly floured surface, gently roll out the puff pastry (the dough should be thawed but kept cold in the refrigerator until ready to use)
invert a 12 in plate on top of dough and cut around it to make a 12 in circle of dough
return dough to refrigerator on some waxed paper until ready to bake

To assemble the tart

reduce oven temp to 400 and remove the pastry from the refrigerator
spread the leeks evenly over the tart, leaving a 1 in edge all around
sprinkle the cheese and tomatoes evenly over the leeks
bake for about 25-30 min until the crust, tomatoes, and cheese is just starting to brown
remove from oven and sprinkle with the chopped basil and some freshly ground black pepper
allow to cool slightly, cut into wedges and enjoy!

The Drama Club's Promo Video

2007-09-05T11:15:00.000-07:00

Sweetie's online now too! Click here to check out the band's new promo video for their single Brand New Day on their my space page or click here to see the video on you tube

Tofu Walnut Burgers

2007-09-03T11:54:00.000-07:00

I've been making these little burgers for years now, and they are a deeeee-licious way to get protien and omega 3's into a pescetarian, vegetarian, or vegan diet. I got the recipe from an article in Vegetarian Times that covered the famous pescetarian restaurant, Moosewood, in Ithaca, NY. I literally cut and pasted the recipe from the VT website. (if you click on the recipe title below, it will link you there and you can search through hundreds of great recipes for free, it's great!)

the burgers before being cooked

RECIPES:
Tofu Walnut Burgers
serves 8

2 cakes firm tofu (16 oz. each)
2 Tbs. vegetable oil
2 cups diced onions
1 cup peeled and grated carrots
1 cup diced bell peppers
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried dill
2/3 cup chopped walnuts
1 cup bread crumbs
2 Tbs. tahini
2 Tbs. light miso
2 Tbs. soy sauce
1 to 2 Tbs. Dijon mustard, optional

Preheat oven to 400F. Generously oil baking sheet.
Sandwich tofu between two plates, and rest heavy weight on top plate. Press for about 15 minutes. Drain off liquid from bottom plate.
Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers, oregano, basil and dill for about 7 minutes, or until vegetables are just tender. Crumble pressed tofu into large bowl. Stir in walnuts, bread crumbs, tahini, miso, soy sauce and mustard, if using. Add sautéed vegetables, and mix well. Using about 3/4 cup burger mix per burger, form 8 patties by hand, and place on baking sheet about 2 inches apart.
Bake for about 30 minutes, or until burgers are firm and browned. Serve hot.

They suggest serving it on toasted while wheat with lettuce, tomato, and Russian dressing, but as Russian dressing completely grosses me out, I substitute a tahini dressing I love and serve it in a whole wheat pita.

Tahini Dressing

1 tblsp olive oil
1 clove garlic
1/4 c tahini
2 tsp balsamic vinegar
2 tbsp fresh lemon juice
1/4 c water
3 tbsp fresh, chopped parsley
salt and pepper to taste

put all ingredients except the parsley in a food processor or magic bullet and pulse until smooth and creamy
fold in the parsley

This dressing is also good on roasted or steamed vegetables or salads as an accompaniment to any middle eastern or mediterranean flavored meals. It also rocks a falafel sandwich as well.

Pennsylvania Sweet Corn

2007-08-26T11:31:00.000-07:00

I just love summer...the light of the evenings, swimming at the community pool, picking blueberries at a local orchard, eating watermelon on the stoop of the front porch, and, of course, buying fresh Pennsylvania sweet corn from the side of the road. I've been a little down with thoughts of Labor Day approaching, schools starting, and pools closing, so I decided to cheer myself up and relish the last days of the season with one of my favorites- Corn Chowder made from locally grown corn. Like with most of the soups I make, I used an alternative to cream to give the soup texture by simmering the shucked, de-kerneled cobs in milk and pureeing half of the soup in my magic bullet at the end. It helps keep the waistline in check for next year's bathing suit, but is still hearty, satisfying and packed to the brim with flavors of summer, yum!

RECIPE:
Corn Chowder

3 cobs of corn, shucked and de-kerneled
the corn kernels from the cobs
1 tbsp butter
1 c vegetable stock
one small onion, finely chopped
1 large potato, peeled and cut into a small dice
1 celery stalk, cut into a small dice
1 carrot, peeled and cut into a small dice
2 c milk
1-2 tbsp fresh chopped parsley
1/2 tsp salt (or to taste)
1/4 tsp white pepper

melt the butter in a medium pot and add the stock, onions and celery
bring to a boil and then simmer for 5 minutes
add the milk, the carrots, the potatoes, and cobs, bring to a boil and then simmer, covered, 10 minutes
remove the cobs and add the corn and continue to simmer, uncovered, until kernels are tender
remove about 3/4 c of the vegetables from the soup with a ladle or slotted spoon and puree in a blender, food processor, or magic bullet, and return to the soup
add the salt and pepper and parsley and stir well to heat through

as a note, my 2 year old LOVED this soup, which is amazing as he's been insisting on eating tofu pups, watermelon, and macaroni and cheese for, oh, the past month!!!

Colorful Cous Cous Salad

2007-08-24T12:20:00.000-07:00

This is a quick and healthy dish I whipped up a while ago and have been making ever since. I actually measured how much I was putting in rather than a pinch here and a pinch there so that I could post it here for you. This salad is good served warm, at room temp, or even cold, and can be served as a light lunch or as a side dish with some grilled seafood or baked, marinated tofu kabobs (hmm, we just had tofu, but maybe next week...)

Recipe:
Colorful Cous Cous Salad

2 c cous cous
3 c water
3 tbsp olive oil
1 tsp sea salt
1 c coarsely chopped baby spinach
1/3 c chopped scallions
1/3 c quartered grape tomatoes
1/2 of a yellow bell pepper, seeded and chopped
one carrot, peeled, and grated
3 tbsp chopped fresh parsley (or a mix of half parsley/half mint for a little extra kick)
the juice of one lemon plus 1tbsp lemon zest
1 c feta cheese crumbles (more can be used if serving as a main dish)
fresh ground black pepper

in a large pot, combine the salt, water and olive oil and bring to a boil
stir in cous cous an let boil for 30 seconds to 1 minute, remove from heat, spread spinach over the top, and cover, letting it stand for 8 minutes
remove the lid and, using a rubber spatula, fluff the cous cous, combining with the spinach
add the rest of the vegetables, the lemon juice and zest, the feta cheese, the fresh ground pepper and combine well
NOW EAT!

It's a Good Thing

2007-08-22T12:34:00.000-07:00

I always have a protest from first time tempeh eaters, especially if they see it in the package before I fry it up. Sure, it's bumpy and moldy and foreign, but it's darn tasty and such a fantastic source of soy protein and isoflavones, essential amino acids, and beneficial digestive enzymes, that I really must assure you - it's a friend, and a keeper at that. For those who have yet to sample the humble yet noble food, try this preparation; it really jazzes it up and comes from the marinade my dad uses for his famous grilled steaks. The veggies I just whipped up with the dribs and drabs in my produce drawer, and I just did the good old microwave routine on the rice.
Be brave! It really IS good.

RECIPE:
Three Grain Crispy Tempeh Bites with Stir Fried Sesame Vegetables and Steamed White Rice

For the Tempeh:

1 package of three grain tempeh
1/4 c soy sauce
1 tbsp dark sesame oil
1 tsp rice wine vinegar
1 clove garlic, minced
1 tsp minced ginger
1/2 tsp sugar
vegetable oil for pan frying

whisk the ingredients from the soy sauce through the sugar in a bowl
cut the tempeh lengthwise and then cut across the tempeh to make 2 inch pieces
place the cubed up tempeh onto a deep plate and pour the marinade over evenly
marinate for 2-3 hours in the fridge, turning once if possible
when time to cook, heat about 2 inches of vegetable oil in a medium skillet over high heat till sizzling
add the marinated tempeh pieces quickly, fry for 3 minutes, turn with a fork, and fry another 3 minutes until crispy
remove from the oil and let drain on a stack of paper towels

For the Stir Fried Sesame Vegetables:

1 clove minced garlic
1 crown of broccoli cut into flowerets
1 carrot, julienned
1 rib celery, cut diagonally
1 bunch scallions, cut diagonally
1/4 of a red bell pepper cut into thin strips
a splash of vegetable oil
a couple of shakes of soy sauce
splash of rice vinegar
a few sprinkles of toasted sesame seeds

bring water to boil in a small sauce pan
add the broccoli and carrots and boil for 1 minute, drain, and run under cold water
heat the oil in a wok or large frying pan over high heat, add garlic and cook for about 30 seconds
add the celery and stir fry for about 1 minute, add the bell pepper and stir fry for about 30 seconds, add the broccoli, carrots, scallions, soy sauce and rice vinegar
stir fry for about 1 more minute
put into a serving dish and sprinkle with the sesame seeds

A Quickie

2007-08-19T10:43:00.000-07:00

This is a fast, healthy go to meal that can be served for brunch, lunch, or a light supper for two. It can easily be doubled or tripled to serve more, however, a larger skillet would be needed.

RECIPE:
Vegetable Frittata with Red New Potato Rosemary Home Fries

For the frittata

1/2 an onion, finely diced
1 small clove of garlic, minced
1/2 tbsp butter plus1 tsp olive oil
8 spears of asparagus lightly steamed and cut into 1 inch pieces
5 large white mushrooms, wiped clean and sliced
1/4 of a red bell pepper, diced
4 eggs, beaten
1/8 c parmesan cheese
salt and fresh ground black pepper

preheat the broiler
melt the olive oil and butter over medium heat in a small, oven safe skillet
add the onion and mushrooms and cook, stirring, until tender (about 5-8 minutes)
add the garlic and bell pepper and cook, stirring, 2-3 more minutes
add the asparagus and shake the pan to evenly distribute the vegetables
sprinkle the parmesan onto veggies and season with salt and pepper
pour the eggs over the veggies and cheese and let set
lift the edges of the frittata carefully allowing the uncooked egg to flow under neath
when the frittata is pretty much set except for the top, place it under the broiler for about 3 minutes or until fully cooked (keep a close watch, it can easily be overdone)
invert the skillet onto a large plate
slice the frittata into wedges and serve with a little sprinkle of parmesan on top

For the potatoes:

scrub 10-12 red new potatoes and either halve or quarter depending on their size
heat 2 tbsp of olive oil in a medium skillet over medium high heat
add the potatoes, toss them to coat in the oil, and season generously with salt and pepper
reduce heat to medium low and cover, stirring occasionally, until tender (about 20-25 minutes)
sprinkle with a 1/4 tsp of crushed rosemary and serve

Experimenting

2007-08-15T13:03:00.000-07:00

I used to love grilled chicken on salad, and of course everyone already knows about the torch I carry for my old flame, bacon. So when I came across the new display case of Morning Star Farm's products at my local grocery, it hit me...A VEGETARIAN COBB SALAD! Of course being that I was at the local Shurfine Market and not my beloved Wegman's, there was no gourmet lettuces to be found let alone watercress or chives. Yet my creativity and curiosity had been piqued, and being that there were some lovely firm, ripe, hass avocados, I decided that a romaine heart and a red onion would have to suffice. Yay! An absolutely "ishus" (bambino's pronunciation of delicious:-) Cobb Salad AND a product review just for you!

RECIPE:
Vegetarian Cobb Salad for Two

one romaine heart, washed, dried and chopped
one hard boiled egg, chopped
1/2 c blue cheese crumbles
8 strips Morning Star Farms Chik n' Strips
4 strips Morning Star Farms Veggie Bacon Strips
half of a hass avocado, diced
6 cherry tomatoes, halved and quartered
1/8 of a small red onion, finely diced
cobb salad dressing (recipe below)

brown the chik n' strips in some vegetable oil over medium heat (about three minutes)and remove from skillet to a small bowl
brown the veggie bacon strips in some vegetable oil over medium heat (1 minute each side), remove from skillet, drain and cool on a paper towel, and crumble
to plate the salad, evenly arrange lettuce on two large plates and top each with half of the chik n' strips, half of the crumbled veggie bacon strips, half of the egg and cheese, and half of the veggies
drizzle each plate with the dressing and serve immediately

Dressing

1/2 clove garlic
1/8 c water
1/8 c red wine vinegar
1/4 c extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground pepper
quick squeeze of a lemon
1 heaping tsp mayonnaise
1 tsp dijon mustard
1 small handful of fresh parsley

Mix all ingredients in a food processor, blender, or magic bullet (alternatively, finely mince garlic and parsley and mix altogether in a dressing container or other covered container)

REVIEW:
I tried both of the products after I browned them, and I have to say I was pretty impressed. The chik'n strips had a very meaty texture to them and were seasoned really nicely. The veggie bacon strips were not so convincing texture wise, but were very tasty. I think they'd be really good on an egg and cheese toasted english muffin (there's an idea). All in all, I'd recommend these products and they were just great on this salad.

In the Middle of August!?

2007-08-13T15:17:00.000-07:00

Sometimes men make the strangest requests. Like baked stuffed shells in the middle of August. Whatever. We have had the air conditioning on full blast, so I figured I might as well. This concoction is basically my mother's most requested lasagna that I adapted into a recipe for spinach stuffed shells. This is definitely a very homey, comfort casserole. It makes a TON, and is great for a casual crowd (esp. a crowd of omnivores, pescetarians, and vegetarians...they'll never miss the meat!). It also freezes beautifully. To freeze, place cooled shells in foil three at a time. When it's time for a no hassle meal, simply pop a packet into a 350 degree oven for 30-40 minutes, make a quick tossed salad and presto! - dinner. Better than Lean Cuisine as far as I'm concerned.
this is dedicated to my vibrantly beautiful and fabulous mother

RECIPE:

Spinach Stuffed Shells

24 pieces jumbo shell pasta
32 oz container of part-skim ricotta cheese
8 oz package of shredded part-skim mozzarella cheese
1 16 oz bad of thawed frozen spinach
1/2 cup shredded parmesan cheese plus 1/8
2 lightly beaten eggs
1 tbsp garlic powder
1tbsp oregano
salt and pepper
handful of toasted pine nuts
one large jars of a favorite marinara or a batch of my favorite 'home-made'
(recipe below)

preheat oven to 350 degrees
bring a large pot of salted water to boil and boil shells for about 8 minutes, they should be slightly underdone as they will continue to cook in the oven
meanwhile, squeeze the spinach handful by handful over the sink to remove water
mix together the cheeses reserving about 1/2 c of the mozzarella and the 1/8 c parmesan and then add the eggs, spinach, garlic powder, salt, pepper and mix until well combined
drain the shells and rinse with cold water until they're cool enough to comfortably handle
fill the bottom of and 9 by 13 inch baking dish with about 1 1/2 inches of the tomato sauce
fill each shell with filling until heaping and place shells into the baking dish with 6 shells across and 4 shells down

gently and evenly pour the remaining sauce over the shells
evenly sprinkle the remaining cheeses over the top

cover with foil and bake for 25 minutes, remove foil, and bake another 10 minutes or until lightly golden and bubbly - oh and it should weigh about 50 pounds, so be careful
remove from oven and sprinkle the toasted pine nuts and some fresh, minced parsley on top
let sit about 10 minutes and serve with a big, crunchy tossed salad and crusty bread (inviting friends over is a good idea too)

Recipe:
My Favorite Tomato Marinara Sauce

2 32 oz cans of crushed tomatoes
1 tbsp olive oil
5 cloves of minced garlic
1/2 c dry white wine
1 tbsp of dried, crushed thyme leaves
1-2 tsp salt (to taste)
fresh ground black pepper

heat the oil over medium low heat and add the garlic, cook 1-2 minutes until fragrant
add the rest of the ingredients, cover, raise heat, bring to a boil, then reduce heat and simmer, partially covered, for about 10 more minutes

This sauce is great for pasta dishes and also as a dipping sauce for batter fried calamari or mozzarella sicks (recipes to come!)

New Single - Check it out!

2007-08-11T12:46:00.000-07:00

click the logo to go to the band's homepage with some older songs

Check out sweetie's new single, November, on his band's myspace http://www.myspace.com/thedramaclub
(just give the audio a few seconds to load)

It Rocks!!!

Inside Out Grilled Cheese with Veggies

2007-08-07T13:30:00.000-07:00

This is a really yummy sandwich. So scrumptious in fact that there's only half of one in the photo; I just had to dig right in. Sweetie was having rehearsal here, so I made several, and they vanished pretty quickly, like in five minutes! I made sure to use really fresh, artisan style sourdough French boule, but any dense bread with a really crusty crust would work fine.

RECIPE:
Parmesan Encrusted Vegetarian Sandwiches
(adapted from a Food and Wine recipe)

6 tablespoons softened, unsalted butter
1/4 cup grated parmesan cheese
salt and freshly ground black pepper
8 thick slices of really fresh, artisan style sourdough French boule
1 tbsp mayo
1 tbsp good dijon mustard
2 ripe avocados
2 tablespoons fresh lime juice
8 cherry tomatoes
4 thin red onion slices
2 cups alfalfa sprouts

blend the butter with the parmesan cheese in a bowl and season with salt and pepper
spread 1 side of each bread slice with the parmesan butter mixture, keeping sure to know which pieces go together
blend the mayonnaise with the mustard in a small bowl
put the cherry tomatoes in a food processor, blender or, hehe, magic bullet and pulse till slightly pureed
cut the avocados in half, remove the pit either with a spoon or by hitting the pit with the blade of a sharp knife and then twisting to "pop" the pit out
thinly slice the avocados, put them on a plate, and sprinkle them with the lime juice
heat a large skillet over medium heat
put 2 slices of the buttered bread, buttered side down, in the skillet set over moderate heat and cook until the bottoms are crisp and rather browned, being careful not to burn
remove the toasted bread from the pan and repeat with the remaining bread
place 4 of the toasted slices browned side down on a piece of waxed paper or foil
layer1/4 of the tomato puree, 1/4 of the avocado slices, one of the onion slices, and 1/2 c of the alfalfa sprouts
spread 1/2 tbsp of the dijon mayo onto the untoasted side of the remaining slices, place on top of the alfalfa sprouts, dijon mayo side down, and cut in half, and say abracadabra because they disappear before the eyes

Sun-dried Tomato Pasta Salad

2007-08-06T13:43:00.000-07:00

This is another quick and easy summer pasta dish using fresh basil. It is great as a bring along dish to summer parties or picnics, and leftovers keep well in the fridge for several days. What's better than that when it's a zillion degrees out?

RECIPE:

1 lb fusilli pasta (spirals)
16 oz fresh mozzarella cheese, diced
1 c shredded parmesan cheese
4 plum tomatoes, seeded and chopped
2 c fresh basil leaves chiffonade http://frenchfood.about.com/od/frenchcuisinebasics/ss/chiffonade.htm
1/2 c oil packed, sun-dried tomatoes rinsed and patted dry
2 tbsp balsamic vinegar
1/2 c extra virgin olive oil
1-2 cloves of garlic (to suit personal taste, i just really like garlic!)
2 tsp capers (drained)
salt and pepper to taste

bring a large pot of salted water to boil and cook the pasta according to directions.
meanwhile place all the ingredients from the sun-dried tomatoes to the capers in a food processor, blender, or magic bullet and pulse until combined into a sauce. set aside.
drain the pasta, reserving 1/4 c of the pasta water (allow it to cool). rinse the pasta under cool water to about room temperature.
either in a large bowl or the pot used to cook the pasta (i'm all for doing less dishes!) combine the pasta, cheeses, tomatoes, basil, pasta water and sauce. season with salt and fresh ground pepper and mix well.

A yummy, quick, summertime meal that makes a ton without even hardly cooking - you gotta love it, I do!

Spanakopita

2007-08-02T08:09:00.000-07:00

I used to live in the Astoria section of Queens in NYC which is densely populated with many generations of Greek Americans and their gastronomical delights. Let me just say...that is where my obsession with spanakopita originated. Obsession? Yes. It is just so absolutely delectable, savory, light yet hearty, and ever so satisfying. (living in Astoria also gave my a whole new outlook on olives, but that's another story).
After moving from the neighborhood, however, I was in for a rude awakening - no pie! I'd come across a 'version' here or there in my travels, but it never came close to the spanakopita that I'd grown to love so much in Queens. Being a somewhat determined individual, the only solution was obvious; make it myself! This recipe represents my epic quest to recreate the original and is taken from many recipes, grandmothers, and internet searches. It is awesome. Enjoy!

2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
2 tbsp minced garlic
1 bunch scallions, chopped (green part)
2 16 oz bags chopped, frozen spinach
3 tbsp fresh lemon juice
2 lightly beaten eggs
12 ounces feta cheese, crumbled
2 tsp coriander
½ tsp nutmeg
½ c unsalted butter, melted
1 package of phyllo dough

note: if using frozen dough, allow it to thaw in the refrigerator overnight

Preheat oven to 350 degrees

melt the butter and olive oil in a medium sauté pan. add the onions and garlic and sauté over low heat until very tender (10-15 minutes), remove from heat, and let cool.
meanwhile, microwave the spinach in a large bowl for a few minutes until just thawed (not hot). squeeze the spinach, handful by handful, over the sink to remove water from the spinach, place in another large clean bowl, and let cool.
mix together eggs, feta cheese, nutmeg and coriander in a small bowl. mix the scallions, lemon juice, onions and garlic into the squeezed spinach and combine thoroughly. add the egg and cheese mixture to the spinach bowl and mix well.

working with phyllo:
phyllo dough is very thin and flaky causing it to dry out if exposed to the air. to keep the dough supple, cover it with a DAMP (not wet), clean dishtowel between layering.

phyllo covered with a damp towel

assembling the pie:

unroll phyllo dough. cutting through all the sheets at once, cut in half vertically, making each dough layer about 13 by 9 inches. cover the cut dough with the damp towel.
brush a 13 by 9 inch glass baking pan with the melted butter.
remove the towel from dough. place 2 sheets of dough in the pan. brush top layer of dough with the melted butter and add two more layers of dough, brush with melted butter, and repeat layers until there are 4 layers of dough (8 sheets total).
use fingers to spread out a thin layer of spinach filling as evenly as possible.
repeat process four times, finishing with dough. the assembled pie is layered dough, spinach, dough, spinach, dough, spinach, dough. (it’s easier than it sounds, just think lasagna).
bake for 25 minutes or until top is golden and flaky.

let the pie sit for about 10 minutes and cut into squares

A Romantic Dinner for Two

2007-07-29T10:28:00.000-07:00

Scupper had a sleepover at Grandma's the other night, but I decided to stay in and enjoy a quiet (ahhhh!) evening at home. Aren't grandmas the best!?

A special dinner for sweetie and me -

Baby Greens with Gorgonzola, Caramelized Pecans, and Dried Cranberries , Cedar Planked Salmon in a Honey Balsamic Glaze, and Roasted Garlic Mashed Potatoes

RECIPES:

Baby Greens with Gorgonzola, Caramelized Pecans, and Dried Cranberries

4 c mixed baby greens, washed and dried
2 tbsp chopped chives
1/2 c gorgonzola cheese crumbles
1/2 c pecan halves
1/2 tbsp butter
1 tbsp sugar
1/4 c dried cranberries
1 tbsp freshly grated orange zest
4-6 tbsp of My Grandma's Vinaigrette

to make the pecans:

melt 1/2 tbsp butter in a small skillet over medium heat. add sugar and nuts and stir constantly for about 5 minutes or until sugar is caramelized and the nuts are evenly coated. transfer nuts onto a piece of waxed paper or aluminum foil, dust with a little fresh ground black pepper, some salt, the cranberries, and the orange zest and let cool for 20 minutes.

to plate the salad:

add the lettuces and chives to a large bowl and toss evenly with the vinaigrette (suit amount of dressing to taste) and evenly distribute the dressed greens onto two small plates.
attractively top each salad plate with half of the cheese and nut mixture

soaking the planks

Cedar Planked Salmon in a Honey Balsamic Glaze
this recipe was adapted from Micael Chiarello's, Easy Entertaining - I just love his ideas for food.

2 (6-ounce) skinless wild salmon fillet portions
1/2 tablespoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dry mustard
1/4 cup honey
1/8 cup balsamic vinegar
2 tbsp melted butter
2 commercial cedar planks, soaked in water according to directions or overnight
1 tbsp extra-virgin olive oil

preheat the broiler

slice about 8 angled slits into each fillet
in a small bowl mix the salt, pepper, and mustard
in another small bowl, heat the honey in the microwave for 30 seconds to liquefy. remove from the microwave and mix in balsamic vinegar. brush the top of the salmon fillets (not the skin side) with the melted butter. season the fish with the spice mixture. brush with the honey-balsamic mixture, reserving some for later.
put the soaked planks under the hot broiler, about 5 inches from the heat, until the wood is browned on top, about 3 minutes. carefully remove the planks from the oven.
immediately brush the planks with olive oil and put a seasoned salmon fillet on each.
put a flat baking pan in the oven below where the planks will go to catch any run off. put the planks under the broiler and cook the fish for 5 minutes. baste again with remaining honey-balsamic glaze and place in oven at 350. cook to your taste, about 15 minutes or more for very well done.

Roasted Garlic Mashed Potatoes

6 cloves garlic, unseparated if possible
2 medium white potatoes
2 tbsp butter
1/2 c - 3/4 c milk (depending on size of potatoes used)
2 tbsp shredded parmesan cheese
salt and fresh ground black pepper
1 tbsp fresh chopped herb/s of choice (I used parsley this time)

for the roasted garlic:

preheat oven to 350
cut off the very tops of 6 cloves of garlic and place it, cut side up, in a very small oven safe dish or ramekin. add 1 or 2 tbsp of water to the bottom of the dish, cover tightly with foil, and bake for 30-40 minutes until soft and golden.
cool slightly and then gently squeeze the roasted garlic to remove from jackets and set aside.

for potatoes:

bring a large pot of lightly salted water to boil on the range of the stove
meanwhile, peel the potatoes and cut into cubes
add the cubes to the boiling water and cook until tender 8-10 minutes and strain in a colander, keeping the burner on
return the potatoes to the pot and shake them in the pan over the hot burner for about 30 seconds to remove excess moisture (this will keep potatoes from becoming too starchy)
remove from heat and either keep potatoes in the pot or transfer to a large mixing bowl.
add the butter, roasted garlic, cheese, salt, pepper, and fresh herbs. slowly begin adding the milk while mixing everything with a hand held electric mixer on medium until the potatoes become silky and fluffy and almost uniform in texture.

roasted garlic smells so so yummy when it's being cooked. it has a deeper, sweeter and nuttier flavor than fresh garlic. try it on toasted baguette slices with with a little drizzle of olive oil and some salt and pepper as an alternative to garlic bread. mmmhmmm.

Rain and a Wild Mushroom Bisque

2007-07-24T14:44:00.000-07:00

The whole summer here has been mild, but Monday was just dreary, unseasonably cool and rainy. At first I felt a bit put out, but then realized that the weather set the perfect tone for some soup! I happened to have a few different varieties of wild mushrooms in the fridge and some organic heavy cream, along with a well stocked pantry, so a bisque was inevitable. However, there wasn't enough cream! I ended up improvising and making a roux to thicken the soup instead of just cream. Lower in fat, but it turned out really tasty!

RECIPE:

Wild Mushroom Bisque

1 pound assorted, cultivated wild mushrooms (I used oyster, cremini, shitake, and portobella)
one white onion
4 cups vegetable stock or broth plus 1/2 cup water
1/4 c dry white wine
1 bay leaf
4 tbsp butter + 1 tbsp
1/4 cup flour
1/3 c heavy cream (or half and half)
salt and pepper
1/2 tbsp fresh thyme leaves

add the 1 tbsp butter, 1/2 of the stock, wine, and 1/2 cup water, and bay leaf in a large pot and bring to boil.
meanwhile, wash the mushrooms and pat dry. chop the mushrooms and onions somewhat finely. (see picture)

add the onions and mushrooms to the boiling stock and simmer uncovered for about 30 minutes.
after about a half hour, add the rest of the stock, cover the mushroom mixture, remove bay leaf, raise heat and continue to simmer another 15 minutes.
meanwhile, melt remaining 4 tbsp butter in another in another large pot and add the flour. stir constantly until flour is fragrant and light brown, about 2 minutes. whisk in the cream until well blended. add the mushrooms and broth cupful by cupful, whisking constantly to avoid lumps. season with salt, fresh ground pepper, and thyme.

Two Favorite Recipes

2007-07-19T12:40:00.000-07:00

Isn't it so curious how siblings, although they start out the same, often come to be completely different personality types or even opposite ones? So many dishes I make start out with the sweat of onions and garlic, yet starting with these bulbous jewels, each creation morphs into something distinctively different. To illustrate, let's take two recipes that came from the same place and that started out with the same stuff yet somehow, miraculously, found their own identities vastly apart from one another.

Two Recipes
1. Roasted Red Pepper, Goat Cheese, and Spinach Quiche
2. Easy Vegan Vegetable Soup

RECIPE 1:
Roasted Red Pepper, Goat Cheese, and Spinach Quiche
(this one is dedicated to Reiko)

Ingredients:

1/2 tbsp olive oil
1/2 tsp salt
one sweet white onion, finely chopped
1 clove garlic, finely minced
1 tbsp unsalted butter
1/8 tsp nutmeg
one store bought (lard free - check!) pie crust, partially defrosted
half of a red bell pepper, seeded
5 oz (half a bag) of pre-washed baby spinach
1 tsp salt
3 eggs
1 cup whole milk
salt/pepper
4 oz chèvre (goat cheese)

To make quiche:

preheat oven to 350
pierce pie crust bottom with a fork
cook for 6 minutes and remove
meanwhile, finely dice onion and mince garlic
add oil to the pan and heat, over low heat, then add the onion and garlic with the 1/2 tsp salt (about 15 minutes) note- this 'sweats' the veggies, making them tender and also flavors the whole dish
meanwhile, cut the pepper half into to two pieces. turn two gas burners to high, and place pepper pieces, skin side down, until they char black. (alternatively, for electric ranges, broil on highest level in oven until charred) remove from heat and place in a sealed ziplock bag or in a pot with a lid for 10 minutes.

as peppers sit, coarsely chop the spinach and sprinkle with 1 tsp salt. mix the salt in well then move spinach to a bowl. the salt makes the spinach release it's juice, so over the sink, squeeze the water, handful by handful, out of the spinach and set aside.

by now, the onion and garlic are probably done. add the nutmeg and the tbsp butter. let butter melt, then remove from heat.
remove peppers from bag and peel the skin off (the condensation from the bag should make it come off easily). rinse, pat dry, finely chop, and set aside.
mix the eggs, milk, and salt and pepper with a whisk or the back of a fork until well blended.
crumble the chèvre cheese evenly on the bottom of the pie crust.
evenly spread the spinach, the onions, and then the peppers over the cheese.
place the crust on a flat baking sheet.
slowly and evenly pour the egg mixture over the cheese and veggies.
carefully transfer the baking sheet to the oven.
bake for 30 minutes or until set.
let cool 10 minutes before slicing and serving.

RECIPE 2:
Easy Vegan Vegetable Soup
This soup is so quick and easy, can easily be made with all organic ingredients, is low in fat, high in fiber, and so good for you...but you'd never know it! It's so tasty and satisfying, and leftovers are great for a light lunch.

Ingredients:

1/2 tbsp olive oil
1/2 tsp salt
1 sweet white onion, finely chopped
1 clove garlic, finely minced
4 cups vegetable stock (1 quart) (I love Imagine's 'no chicken' organic vegetable stock) with 1/4 c reserved
1 large carrot, cut into small cubes
2 celery ribs, finely chopped
one medium white potato, cut into small cubes
1/4 cup frozen petite peas
1/4 c frozen sweet corn kernels
1/3 cup cut frozen green beans
small handful of orzo pasta
1 tsp salt
fresh ground black pepper
sprinkling of fresh, chopped parsley

To make soup:

add oil to the pan and heat, over low heat, then add the onion and garlic with the 1/2 tsp salt (about 15 minutes).
meanwhile, chop carrots, potato, and celery.
add the reserved stock to the pot along with carrots, potato, and celery, and tsp salt and raise heat to medium. simmer for 10 minutes.
add the rest of the stock. raise heat to high and add frozen vegetables. bring to a boil, then reduce heat to medium low. add the orzo pasta and simmer about 20 minutes or until all veggies are tender.
add the parsley and fresh ground pepper and more salt to taste, if needed.

Enjoy!

Roasted Mediterranean Vegetables

2007-07-17T14:03:00.000-07:00

I love this dish because it is so very tasty and indispensably versatile. It is shown in the picture by itself, but can be served as a vegan or vegetarian main course with a couscous pilaf or a risotto, as a side dish, or as a salad topping. Even leftovers make a fantastic wrap or sandwich with some lemony mayo, romaine lettuce, and some mozzarella cheese.

I used yams, white potatoes, Vidalia onion, red bell peppers, yellow sweet peppers, and portobello mushrooms, but it can be switched up any which way and could also include cubed yellow squash or zucchini, asparagus, or thinly sliced baby eggplant. Have fun!

RECIPE:

For the dressing:

6 cloves garlic
1 tsp dried, crushed rosemary or 1 tbsp fresh, chopped
1 tsp dried oregano or 1 tbsp fresh fresh leaves
½ tsp dried thyme or ½ tbsp fresh leaves
juice of 2 lemons
¼ cup of good olive oil
salt and pepper to taste (this dressing flavors ALL the veggies and combines with the juices they release, so it should be a little saltier/spicier than if it was to be used alone)

Either place all of the ingredients in a food processor, blender, or magic bullet and puree until smooth or mince the garlic and combine in a bowl. Set aside.

For Veggies:

1 large yam
2 small potatoes
1 c baby carrot
1 large vidalia onion
1 red bell pepper
3-4 small yellow sweet peppers
3 large portobello mushrooms

Preheat the oven to 475 degrees and put a large pot of lightly salted water to boil
Peel the yam and potatoes and cut into large chunks
Rinse the mushrooms, pat dry and cut into large chunks
Seed the peppers and cut into large chunks
When water is boiling, boil the potato and yam pieces for 2 minutes to parboil and then drain in a colander
Combine all the veggies in a large mixing bowl, pour the dressing over and mix well with a rubber spatula until all veggies are coated evenly

the picture also illustrates approximate size of vegetables before roasting

Pour vegetables onto 2 shallow baking pans in a single layer
Roast for 20-25 minutes and flip, then roast 15-20 minutes until they start to caramelize (juices on outside get a bit crisp and browned)

Remember that the vegetables can be varied in any way, just make sure that any root vegetables are parboiled before roasting to ensure that all veggies cook evenly.

A Story, a (mostly) Vegan Lunch, and Some Product Revies

2007-07-13T12:39:00.000-07:00

STORY
I had such an extraordinarily pleasant trip to Wegman’s Supermarket this morning. Usually, my 2 year old son acts like a crazy maniac forcing me to frantically chuck only the items on my list into the basket a la Supermarket Sweep. Today, however, heaven smiled on me, and he was an absolute angel sitting there in the cart, eating from a box of cinnamon Earth’s Best Crunchin’ Blocks, his bare little legs dangling his bright green Crocs, just looking around, giving me high fives, and flirting with all of the old ladies. Ah, the joys of motherhood.

The unexpected respite afforded me the opportunity to (gasp!) browse. Now I realize that a lot of people might find it somewhat boring to peruse the organics and health food sections of the supermarket, but for the pescetarian, it is so much fun. I even got to poke around in international food! I scored a couple of previously untried products in the organics section and a favorite in international food that I hadn’t even realized Wegman’s carried until today.

When I came across Lite Life’s USDA Organic, Fakin’ Bacon Smoky Tempeh Strips, with just 100 calories and3 grams of fat per serving along with 8 grams of protein, I just knew I’d have to try it. Next on my journey was, Kettle Brand Bakes Potato Chips. They’re not organic, but regular Kettle Brand Chips are sooooooooooo good and such a guilty pleasure of mine that I just had to know – could it be possible that the bastardized cousin of the original are just as good? Well, per serving, they’re 30 calories less, 6 grams of fat less, and have 1 more gram of protein than the regular ones, so I’d have to see for myself. The last of my adventures was in international foods. I love experimenting with Asian ingredients while cooking, and as I was looking through the Asian section today, I came across an old favorite that I heretofore did not realize was there - Japanese Kewpie Mayonnaise! It comes in this soft plastic squeezy tube, and it is ever so dreadfully delicious. Being that the pescetarian refuses to count spreads as “real” calories, we won’t get into any nutrition facts about this one. (nevertheless, expect to see some recipes for sauces using this delectable mayo in the near future.) With my complete list (that’s an accomplishment these days) and my newly discovered booty in tow, I headed home to make myself and my lil' scupper a much deserved lunch.
I decided to make a bltaw which stands for a whole wheat wrap spread with mayonnaise and layered with 'bacon', lettuce, avocado and tomato served along with a healthy side chips.

When I got home, scupper decided to take a nap. It's these moments when I look upon him and say..."perfection." He is so cute, if he was any cuter, I'd have to eat him up like a pudding parfait. (a threat I use quite regularly, mind you.) Sweetie informed me that he'd be home for lunch, so I still got to cook up two.

RECIPE:
Fakin' Bacon, Avocado, Tomato and Lettuce Wraps

6 strips fakin'
1 tbsp vegetable oil
1/2 avocado
1/2 plum tomato
whole wheat wrap
kewpie mayo
romaine lettuce leaves washed and patted dry

To make two wraps, I pan fried 6 strips of the Fakin’ Bacon Smoky Tempeh Strips in a skillet with a bit of vegetable oil, and drained them on a paper towel. I then sliced up half of a seeded plum tomato, half of an avocado, and washed some romaine lettuce. I spread the Kewpie Mayonnaise onto the wrap and on one end, vertically layered the 'bacon', tomato, avocado, and lettuce. (note – I had a vegan protein shake for breakfast and so used the real mayo – if vegan mayo had been used, the meal would be animal free) Then I rolled it up, cut it in half, plated it with some chips, and took a picture for you!

REVIEWS

Being that I grew up omnivorous, I sometimes think about what meat products I miss the most, and without a doubt, right at the top of the list is...BACON! While the wrap I made was definitely delicious, the Fakin’ Bacon Smoky Tempeh Strips were not exactly like bacon. They are very good, though, with a smoky, barbecued, and nutty taste; pan frying them gave them an appetizing crispiness that complemented the crunchy freshness of the veggies and the creaminess of the avocado and the mayonnaise. Final Grade and analysis – B+. Not like real bacon, but at least Wilbur gets to see the snow.

The chips were also “nothin’ like the real thing”, but very tasty nonetheless. Crunchy, slightly salty with a nice roasted flavor that is not found in the original. Final grade and analysis – B. I don’t know if they’d satisfy an all out chip craving, but they are perfectly fine and paired very well with the wrap.

The mayonnaise – well, you know – A+! Get some...Today!

Crispy Tofu Cutlets with Jasmine Succatash Fried Rice

2007-07-12T08:17:00.000-07:00

This is a tasty vegan supper I whipped up two nights ago. It's a nice way to use tofu as a "meat alternative" because the cutlets are prepared similarly to breaded chicken. The tofu recipe was adapted from The Big Book of Vegetarian by Kathy Farrell Kingsley, an editor from Vegetarian Times. It's a really fantastic vegetarian/vegan cookbook that I highly recommend. The rice was my own "throw it all in there" concoction which turned out so good, I'm eating a leftover dish of it right now. An egg or two thrown into the rice at the beginning with the garlic and ginger would be delicious, but the goal was vegan, so I didn't this time.

The tofu should be drained first, or the consistency will be too silky. To drain tofu, I use the plastic carton it comes in to prop up a cutting board so that it's edge is angled towards the sink. Then I put the tofu on the board, cover it with a paper towel and place a large can of beans or tomatoes or whatever on it and let it drain into the sink for about an hour or 2. This sounds more complicated than it is, so here's a picture to explain the process:

See that? So easy!

For the tofu cutlets:

1 lb tofu, drained
3 tbsp sesame seeds
½ c flour
1 tbsp garlic powder
½ cup Japanese panko breadcrumbs
2 tbsp soy sauce
½ cup water
canola oil cooking spray

preheat oven to 425 and ready a flat baking sheet
cut tofu in half horizontally and then into fours vertically, making 8 cutlets total
mix the flour and sesame seeds in a shallow bowl
mix the panko and garlic powder in a shallow bowl
mix the water and soy sauce in a shallow bowl
in this order, dip each cutlet, coating evenly on all sides
water
flour
water
breadcrumbs
repeat until all are coated
spray each side of each cutlet evenly with the canola oil
place on the baking sheet
cook 10 minutes, then flip and cook 10 minutes more till golden and crispy

A note on stir fry - since stir frying requires high heat and a speedy hand, using the "everything in it's place" or mise en place method seems to make the process move along more smoothly.

Example of mise en place for the fried rice

For the Jasmine Succotash Fried Rice:

3 c cooked jasmine rice
¼ c blanched cubed carrots
¼ c frozen corn, thawed
¼ c frozen, shelled, edamame, thawed
handful of scallions, cut fine
1 ½ tbsp minced ginger
1 clove minced garlic
1/4 c red bell pepper, chopped small
2-4 tbsp soy sauce (to taste)
1 tbsp vegetable oil
½ tbsp dark sesame oil

heat the oil in a wok or large frying pan
add the ginger, garlic, and red pepper and stir fry about 30 seconds
mix in the vegetables, except scallions, and stirfry about 30 seconds
add the soy sauce and stir fry about 15 seconds
add the rice and toss it to incorporate all of the ingredients, then add the sesame oil and stir fry, tossing constantly, for about 3 minutes
remove from heat and add scallions, toss to incorporate

Serve the cutlets along side the rice and enjoy a vegan, low fat, and healthy meal.

My Grandma's Vinaigrette

2007-07-10T12:24:00.000-07:00

This is a French style vinaigrette that is so perfect for a mixed greens salad with some slivered almonds, dried cranberries, and chèvre crumbles.

RECIPE:

1/2 c white wine vinegar
1/2 cup extra virgin olive oil or good quality vegetable oil
1 clove peeled garlic
1 rounded tsp Dijon mustard
2 scant tsp sugar
1/2 tsp paprika
1/2 tsp dried parlsey
splash of water
salt and fresh ground black pepper to taste

Put all of the ingredients into a blender, food processor, or magic bullet, and pulse until combined. Alternatively, mince garlic and add vinegar and all other ingredients except oil to a dressing shaker, add the oil, and shake until blended. Store, covered in the refrigerator for up to a week.

me, my brother, and grandma'a cat, sniffy in her kitchen

My Boyfriend’s Back

2007-07-10T12:02:00.000-07:00

A Special Brunch for Sweetie

Yay! My sweetest sweetie has returned from his travels. I wanted to make him something extra special for brunch this morning (he’s a musician who travels and keeps late hours , so breakfast almost always turns into brunch). I decided to make a fine herbs omelette with a brie cheese and asparagus filling inspired by a little café I used to frequent when I lived in Manhattan. I actually cheated a little bit, and used Allouette Crème de Brie with fine herbs as a shortcut and steamed my asparagus in the microwave with a trick my Grandmother taught me, but shhh, don’t tell! I sliced up some organic, farmer’s market strawberries and raspberries then toasted some Tuscan style bread, and it did indeed whisk me back in time. Oh, sweetie and scupper enjoyed it too.

RECIPE:

Brie Cheese and Asparagus Fine Herbs Omelette

Serves 2 (and a half)

For the filling:

1 shallot, sliced thinly
1 clove of garlic, minced
8 spears of asparagus, ends snapped off
2-3 tbsp of herbed, creamy brie cheese
salt and pepper
1/2 tbsp butter, tiny splash of olive oil

For the omelette:

4 eggs
2 tsp water
salt and pepper
1 tbsp butter

Wet two thick paper towels and ring out slightly. Wrap the asparagus loosely in the wet paper towel. Microwave on high for 1 1/2 to 2 minutes or until tender. Remove. Chop into one inch pieces and set aside. A sneaky little trick that works like a charm.

Melt the ½ tbsp of butter with the oil in an omelette pan or small skillet over medium low heat. Add the shallot and cook until soft about 1-2 minutes. Add the garlic and cook for about 1 minute more (if either begins to brown, reduce heat).

Add the asparagus and heat through, 1 minute. Pour into a small mixing bowl and stir in the cheese. Season with salt and pepper to taste.

Crack the eggs into another small mixing bowl. Add the water and salt and pepper to taste. Whisk until well blended with a whisk or a fork.

Wipe out your skillet well. Melt the remaining butter in the skillet over medium high heat until hot, but not browned. Pour the egg mixture into the pan and let set until the very edges are opaque. Carefully lift up one side of the omelette with a spatula, and let the raw egg run under the set egg. Repeat on all edges until omelette is opaque.

Remove from heat.

Using a rubber spatula, scoop out filling evenly onto one side of the omelette. Fold omelette over, and cut in half with the spatula. Carefully remove each piece to a plate.

This would be a fine lunch or late supper served with some fries and a simple mixed greens salad. I'm going to post one more blog today because scupper is taking an extra long nap, and because the asparagus trick reminded me of Grandma.

Oh, and by the way, for those who are wondering, yes, sweetie is also scupper's daddy, nosy!

So Simple - Fresh Genovese Basil Pesto Pasta with Peas

2007-07-07T17:06:00.000-07:00

I think I like this recipe because it has so many "p's" in it...pasta, pesto, peas, pine nuts, parmesan and pepper! Actually, I like it most because it is super fast, simple, and tasty, plus I get to use my fresh herbs and my coveted magic bullet (the fruits of infomercial surfing at 4am). Served with some garlic bread and a simple tomato salad, it's perfect for summertime.

Ingredients:

16 oz pasta (i like to use rotini or nuggets because the folds catch all the yummy sauce)
2 cups fresh, packed basil leaves (Genovese variety if possible)
2 oz parmesan cheese, plus some shredded for topping
2 cloves garlic, peeled
4 tbsp pine nuts plus 2 tbsp reserved
6 tbsp extra virgin olive oil
1/2 c frozen peas
1/4 c pasta water
salt and fresh ground pepper

put water to boil for the pasta.
in a blender, food processor, or magic bullet add the basil, garlic, 4 tbsp pine nuts, 2 oz
parmesan and olive oil, pulse until smooth.
boil the pasta according to directions adding the frozen peas during the last two minutes of cooking time. drain, reserving 1/4 c of the pasta water, and return to pot for mixing.
mix the pesto sauce, reserved 2 tbsp of pine nuts, and reserved pasta water into the pasta and peas.
season with salt and fresh ground black pepper to taste.

Serve in bowls with the shredded Parmesan and fresh black pepper on the side for individual application. So fast, so easy, yet so good

Coquilles Saint Jacques au Gratin

2007-07-02T12:30:00.000-07:00

A fancy way to say a scallop and mushroom casserole that the pescetarian got to use her fresh herbs in. This is a traditional French dish served in a scallop shell or in an individual sized ramekin. It is a little bit richer than most of the recipes I make, but a girl's gotta get it out of her system sometimes! Butter, half and half? Let's take it on.

Ingredients:

1 lb sea scallops, cut in half horizontally
1 tbsp of butter
1 c half and half
¼ c white wine
8 oz of white mushrooms, sliced
3 shallots, minced
2 cloves of garlic, minced
butter (2 tbsp), melted
¾ c panko breadcrumbs
1/4 c shredded parmesan
fresh parsley, chopped
thyme, chopped
salt and fresh ground pepper to taste

mix the thyme, parsley, 2 tbsp of melted butter, parmesan, salt, and fresh ground pepper into panko crumbs until well incorporated.
melt, over medium low heat, remaining tbsp of butter in a medium sized frying (if you’re absent minded, like me, add a splash of olive oil to keep it from burning).
add shallots and garlic and cook for for about 2 minutes, stirring constantly. raise the heat a bit and add mushrooms with a sprinkle of salt. cook about 8 minutes, stirring every so often, until the mushroom liquid is absorbed. increase heat for one minute, then deglaze the browned bits with the wine and evaporate for about three minutes.
add half and half and boil until thickened, 3-5 minutes.
add scallops and simmer until opaque, about 3 minutes. add lemon juice.
spoon mixture into ramekins and top with the breadcrumbs. Place in the broiler.
Broil for one minute or until crumbs are crispy and goldenly browned. Heaven.

A Herb Garden

2007-06-19T13:19:00.000-07:00

I simply adore using fresh herbs in cooking, and since it's summertime, I thought it would be a great idea to plant some of my own. All it took was a trip to the nursery, a bag of organic soil, a big terracotta pot, a spade, a pair of gloves and about 30 minute's time. It was even easier than I’d imagined!

I chose to grow flat leaf Italian parsley, rosemary, thyme, Genovese basil, and oregano in my new, shiny, terracotta pot and my mint in the ground, mostly because mint grows like wildfire but also because I want to try and salvage the rosemary, thyme, and oregano as indoor plants this winter (it's easier to transition a plant to an indoor pot if it was grown in a pot from the start, I've heard.).

immediately after planting
(clockwise from left center - flat leaf parsley, rosemary, thyme, Genovese basil, and oregano)

The mint, all alone because it just cleverly doesn't want any roommates.

It's been about two weeks now, and here are my herbs are thriving. With daily watering and plenty of sunshine, they're coming along quite nicely, no?
I've already made some fresh basil pesto pasta (I used 2 cups of the basil and it hardly even shows!), a mushroom and scallop casserole with fresh thyme and parsley breadcrumbs, AND I am planning on making fresh mint mojitos for the fourth of July tomorrow, YUMMY!

Not to brag, but I am starting to think this whole herb garden notion was really quite an inspired and useful design, I'm loving it!