March 26, 2013 § Leave a Comment
Ah, an over-stuffed pita sandwich…yum.
Who am I kidding!? When have I ever stuffed a pita and have it NOT break apart on me? Never. Ever. And once it breaks, it’s just all downhill from there. Your fingers get full of hummus. Whatever dressing you’ve put on the sandwich runs down your wrist into your sleeve. It’s no good, stuffing a pita.
Better to use pita like a sandwich bread.
That’s exactly what I did for lunch yesterday. Toasted pita cut into two half moons, each spread with Red Pepper Hummus, some roasted eggplant, and some greens lightly dressed with Lemony Vinaigrette. After chowing down, I realized the Fiery Onion Relish may have been a fun thing to have as a topping, too.
Maybe I’ll try that for today’s lunch.
March 19, 2013 § 1 Comment
The best things in life aren’t necessarily free. They are unexpected. The sudden burst of sunset as the day’s snowstorm pulls away. The street fair you happen upon while heading on an errand. The new friend you meet just randomly. You didn’t mean it, plan it, expect it—and then there it is and you’re incredibly happy with an unexpected smile. Really, it’s the best.
This recipe is like that. Unexpected and happy and the best. Well, maybe not the best best, but the unexpectedness of it pushes it right up there. It’s one of those recipes you find while you are on your way to something else. In this case I was in search of something new to do with sweet potatoes (I don’t want to burn myself out on Sweet Potato Wontons with Cashew Sauce ala Garum Factory). And while flipping through the pages that Sundays at the Moosewood Restaurant’s index told me to search, I just randomly and unexpectedly happened upon this relishy goodness.
I’m a fan of Moosewood’s sauces and relishes. Their Spicy Eggplant Relish (The New Moosewood Cookbook) is a definite go-to for me, as it their savory onion marmalade (Moosewood Restaurant Low-Fat Favorites). This particular recipe was in the cookbook’s chapter on India—not a chapter I’d normally hang out in. Nor is something with the word “fiery” in the title a recipe I’d eagerly seek out. But I saw it, and I made it, using it as a condiment for today’s Roasted Eggplant on Whole Wheat Baguette. And it was unexpectedly delicious.
Fiery Onion Relish (from Sundays at the Moosewood Restaurant)
1 cup minced onion (use sweet onion if you want a mellow onion flavor)
4 tsp. lime or lemon juice (I used lime)
1/2 tsp. sweet Hungarian paprika
1/4-1/2 tsp. cayenne
salt to taste
Combine all the ingredients in a small bowl. Stir with a fork to mix well. Set aside for 30 minutes before using to blend flavors. The relish is meant to be spicy hot. The more cayenne, the spicier it is. Yields 1 cup and can be refrigerated for several days.
March 6, 2013 § 2 Comments
The only on-the-package-recipe you should ever make is Nestle Toll House Chocolate Chip Cookies. Truly. It’s a proven recipe and makes a darned-good cookie, a cookie you will experience from the first years of your life to your last. It’ll even be served at your wake. Every other recipe found on a package—whether it’s a box of Velveeta or a fancy grain—should be embarked upon with hesitation and doubt. A dingy full of doubt.
I love what wheat berries do for me for breakfast. I’ve also included them in bread recipes and sprinkled them on a green salad. So when I grabbed my bag of Bob’s Red Mill Wheat Berries and noticed the Wheat Berry & White Been Salad recipe on the back I thought, “Why not try something new today?” “New,” I am reminded now, means a learning experience and not necessarily a guarantee of something awesome.
The salad is simple—wheat berries, white beans (I used chickpeas I had on hand), scallions, celery and tomato with a vinaigrette. The vinaigrette is what I regret here. Following the recipe as I did, the ratio of vinaigrette to salad ingredients was way too much. It was more of a thick soup than a salad because it was so heavily dressed. I had to fill out the salad somehow.
Reconstructive salad making ensued. Wheat berries went from 1 cup to about 1 3/4 cup (all of what I had just cooked). I had no more chick peas, and no more lentils, which are my usual go-to filler for salads like this. Bulgar would have been too fine of a texture to add into the salad. In the end I cooked up a batch of black beans and added to the soupy salad until it was soupy no more. I must have added close to 2 cups, no kidding.
Wheat Berry and Bean Salad (adapted from Bob’s Red Mill)
1 cup cooked wheat berries
1 cup chick peas
2 cups black beans (or some sort of bean or lentil)
1/2 cup scallions, chopped
1/2 cup celery, diced (makes for a nice crunch)
1/2 cup cherry tomatoes, quartered
Vinaigrette:1/2 cup olive oil
2 tbs. lemon juice (about 1/2 lemon)
2 tbs. white wine vinegar
2 tbs. chopped parsley
1 tbs. honey mustard
2 tbs. minced shallot
1/4 tsp. kosher salt
1/4. tsp. black pepper (or 5-6 grinds from a pepper mill)
1. Mix the vinaigrette ingredients together. I chose to emulsify with an immersion blender. I then added the vinaigrette to the bottom of a large bowl.
2. Add the salad ingredients to the vinaigrette and combine. If it looks overdressed to you, add something to it! Soggy salad is not something you should put up with, really and truly.
3. The recipe says to chill overnight to blend the flavors. Perhaps over that period the beans and berries are supposed to soak up some of the vinaigrette? I didn’t want to leave it to chance. Serving suggestion is to serve on a bed of leaf lettuce. Again, I didn’t want my greens to be soaked, so the additional beans were necessary.
Eat and enjoy—and let me know what you think about the amount of vinaigrette here, please! Too much? Not enough? Just right in a Mamma Bear sort of way? Comments are not just appreciated—they’re anxiously awaited!
February 21, 2013 § 3 Comments
The way I understand it, Paula Deen’s first food-for-money venture was preparing bagged lunches for the locals, which her sons would then deliver. What those lunches were, I do not know. I imagine a typical lunch included a sandwich (or sammy). Maybe some chips. And there had to have been a decadent, butter-loaded dessert in that bag, too.
Anyone who follows me on Instagram has seen what I concoct for my own lunches, usually from leftovers or stuff just sitting in the veggie bowl. The Sweet Potato Sandwich has become a standby. The Salad Pizza is still one of my proudest moments. Avocados and boiled eggs smeared on toast are regulars, as well.
My latest sammy, Roasted Eggplant on Whole Wheat, has got me thinking about Paula Deen and her bagged-lunch business. This sammy, I’m tellin’ you, it’s good. Real good. People would want to eat it. And they might even pay real money for it—and for me to make and deliver it. Is something like this even feasible here in Boston? And I’m sure there’s some proper and official channels to go through to make sure I’m not serving thoroughly rotten food, too. I mean, someone’s got to make sure the cats and I are wearing hair nets, right?
The thought is on my mind. Who knows, maybe I’ll even give it a try, “underground catering” style (I didn’t really say that, if anyone official is reading this). Meanwhile I’ll keep putting various spreads and veg and cheese and such onto different sorts of breads and doughs. Keep up with them on Instagram and let me know which ones appeal to you most.
Roasted Eggplant on Whole Wheat Baguette
It’s simple, really:
Slice an eggplant into 1/2-in. slices. Place on a sheet pan. Sprinkle each slice with some olive oil, using a brush to spread it over the surface. Eggplants are like sponges—they soak up a lot of oil. That’s why it’s important to brush. Then sprinkle each slice with kosher salt, and give each slice a small twist from the pepper mill. Put in a 420F oven for about 20 min. Remove from oven and let cool. You’ll have extras—always a good thing.
If I’m roasting, why not throw a red pepper in there, too, right? Slice lengthwise, cutting in two, and remove seeds and pith. Flatten each half as best as possible. Find room on the sheet pan in amongst the eggplant. The peppers will take about 5-8 minutes longer than the eggplant—look for it to be dark around the edges. When done, place the halves into a small bowl and cover with plastic wrap. Remove from bowl 10 minutes later and peel off the skin.
Take a segment of homemade Whole Wheat Baguette (recipe is coming, I promise) and slice lengthwise.
Smear one side with homemade red pepper hummus (courtesy of Jennifer!).
Top with however many slices of roasted eggplant you can fit on there. You may have to cut them in half and pretend it’s a puzzle.
Top the eggplant with roasted red pepper.
And top the pepper with goat cheese. What’s not good about anything I just mentioned? Really?
On the other side of the baguette, lay down some baby salad greens lightly dressed with something. I used Lemony Vinaigrette, which is always in a jar at the ready for good times.
Put one half on top of the other. Warning: Goat cheese crumbles may try to escape. That’s ok—they won’t get far.
Proceed to eat. Enjoy.
My question to you is this: Do you want to eat this? And how much would you pay to have it made for you? Add a pear and a cookie and you’ve got yourself a lunch.
January 29, 2013 § 3 Comments
I’m a fan of tofu. Not a crazy fan, but a fan nonetheless. And I’m not sure how it happened. Omitting red meat and poultry from my diet accounts for some of my fandom, I guess. Quite honestly, I am just going to let me fondness of tofu exist for what it is. Why bother explaining, right?
The best tofu I ever had was in a take-out dish from a Chinese restaurant in Ithaca, New York, about 18 years ago. The name, the flavorings, the accompaniments all escape me now. The one piece of the dish that remains in my memory is the tofu. Crispy on the outside. Soft on the inside. The closest thing to a McDonald’s french fry this side of the Golden Arches. I want that. I crave that even.
In the absence of that crispy tofu dish, I’ll take this tofu noodle soup. Soy sauce is in there, but it’s not too salty. And the hoisin gives it that … umami. There, I said it. Umami, that fifth and most flavorable of the basic tastes. A bowl of this broth will satisfy me for lunch. The tofu and noodles make it a real deal meal.
I’ve adapted this recipe – and I keep adapting each rendition of it – from a VegNews Magazine newsletter. I found that the original recipe had too little broth and way too many noodles. A halving of this and a doubling of that with on-the-fly adjustments takes care of that problem.
1 thinly sliced yellow onion
4 garlic cloves, minced
1 tbs grated fresh ginger (about an inch or less)
4 tbs hoisin sauce
4 tbs soy sauce
9 cups vegetable broth (or water)
1 15-oz. package extra-firm tofu, cut into 2-inch cubes
1 8-oz. package rice noodles, cooked and drained
4 tbs rice vinegar
4 tsp Asian hot sauce
Scallions, bean sprouts and cilantro to sprinkle, if desired
- In a large pot, saute the onion in about 1 tbs of oil over medium-high heat until translucent, about 5 minutes. Add the garlic and ginger and saute for another 30 seconds or so.
- Stir in hoisin, soy and broth. Bring to a boil. Lower heat to a simmer and let cook for 15 minutes.
- Stir in tofu, noodles, vinegar and hot sauce. Now, here’s an embarrassing thing: I have JUST NOW realized the recipe calls for cooking the noodles FIRST, then adding them to the pot. This explains a lot. Well, adding them at the end is fine, too—just simmer them in the broth for about 5 minutes or so.
- Serve soup in bowls and sprinkle with scallions, sprouts and/or cilantro if you so choose.
Next time, I’ll boil up the noodles beforehand THEN add them to the soup and report back to you if there is a major difference. Meanwhile, enjoy!
December 12, 2012 § 1 Comment
Working from home is pretty awesome. Not because I can wear the same pants two days in a row (okay, three), or because I get to wear slippers all day. Or because I fill my agenda with kitten play time (yeah, that’s pretty awesome). Having a home office rocks because it lets me get creative with lunch.
-Salads piled high with pickled beets, bulgar, homemade awesome croutons and whatever else I have on hand.
-Lasagna filled with chard-nutmeg ricotta.
-Pizza topped with shrimp and salad.
My latest lunch: Sandwiches stuffed with sweet potatoes. Most definitely NOT my invention, of course. I’ve had the delicious honor of having sweet potato sandwiches from Ula Cafe in Jamaica Plain. Delicious. Really delicious, with sprouts, avocado, tahini spread, red onions … Yum. So, this sweet potato sammie has its roots there. But it also gets some big flavor input from the Henry’s Dinner pizza I had several months ago at Veggie Planet in Cambridge. That flavor profile would be the addition of rosemary, sage and goat cheese.
And for no other reason than to clean out the fridge, I threw in a section of Granny Smith apple. Sweet. And tart. Genius pairing, if I do say so myself.
Here’s how the sandwich-work and actual work-work happen, all at the same time:
1. Organize, outline and begin my weekly e-newsletter, all the while thinking about that on-the-edge sweet potato lurking in the fridge drawer.
2. While making my mid-morning tea, pre-heat the oven to 425F and have at that sweet potato, saving what’s left of it, and cutting it into small cubes. Catch that quarter of a Granny Smith sitting on top of the carton of eggs. Rescue what I can of that and cube that, too. Throw it all in a cast iron pan and toss it with, olive oil, two sage leaves, minced, and about a 1/3 a sprig of rosemary, minced, and add salt and freshly ground pepper. Roast it for … I dunno … 15-20 minutes? Long enough for me to finish writing the second section in my enewsletter, and long enough for the cubed potatoes to be roasted through but still firm.
3. Remove from oven and toss. Let cool for about a half hour. Write the third section of the enewsletter.
4. All that’s left is sandwich assembly: Slice two thick pieces of sourdough. One one, spread some goat cheese and top with some baby salad greens that are lightly dressed with whatever vinaigrette you have lying around (in my case I have a Greek dressing, but whatever). Oh, and some thinly sliced red onions. On the other side, pile high the sweet potato mixture. Holding a chef’s knife tightly over the salad, flip that side on top of the sweet potatoes and gently pull the knife through.
5. Eat in about 53 seconds because it’s that delicious. Head back to the computer, fully nourished and ready to finish the newsletter’s fourth section. The writing will be even better with that in my stomach. I love my job.
Tomorrow’s version will have sliced sweet potatoes and sliced avocados. And I’ll lightly toast the bread. Yum.
November 27, 2012 § 2 Comments
Indecision can be crippling. Seriously crippling. Should I wear the green coat or the black leather? Should I dodge this person on the left or right? Should I sit here or there? Soon enough you find yourself standing in the produce aisle for 15 minutes, not sure which head of broccoli is the one destined for your dinner table.
Don’t think it hasn’t happened to me. It has.
Today I avoided a near calamity in the kitchen—the calamity of not knowing for sure what to have for lunch. At breakfast time (and by breakfast I mean my two helpings of coffee), I was thinking I’d have a salad for lunch. And yes, I do consider lunch that early in the morning.
Then at 10am, I spied that last ball of pizza dough in the fridge. Pizza for lunch. My fave. But … there’s the salad. And gosh darn it, that pizza dough is sitting there, asking me to redeem myself for a not-so-great pizza making session last night.
Salad … on a pizza? Salad pizza! Why not, right? Why not, indeed.
I’ve had arugula pizzas at fun, fancy pizza joints before. So I felt comfortable enough throwing something together despite my lack of arugula. Here’s what I eventually made, using 1/2 of one ball of pizza dough.
Since my new convection oven tops off at just 450F (a minimum of 480F is what I prefer for pizza), I baked the dough naked for 8 minutes, knowing I’d want my salad topping in the oven for just a minute. After 8 minutes, I took out the base and applied:
-baby spinach/young greens with thinly sliced red onion and red pepper, lightly dressed with a balsamic vinaigrette
-leftover sauteed shrimp (pre-heated while the naked dough cooked)
Sneak it back into the oven for just a minute more. Sprinkle with kosher salt and pepper.
Delicious. It was so good, it’s gone.
I’m always looking for not-your-typical pizza topping suggestions. What are some of yours? Leave a comment and let me know.
March 5, 2012 § 7 Comments
I’m a fan of Steel-Cut Oats. We’ve established that before. I relegated the Quaker Oats man to just a few cookie recipes. Never shall a rolled oat appear in my breakfast bowl.
A quick recap of my steel-cut oatmeal recipe has me throwing in a handful of raisins when the oats are just about done and letting them plump up with steam. In the bowl they recipe a sprinkling of slivered almonds and a sometimes-generous pour of maple syrup. Five out of seven days that’s what I’m eating for breakfast. The other two days? I’ve skipped breakfast altogether.
Thanks to Jody and Ken over at The Garum Factory, I now have a new side of steel-cut oats to explore: the savory side. Their last post shined the light on how versatile steel-cut oats can be once you move beyond the sweet expectations. Exhibit A: Their Steel-Cut Oats with Eggs, Preserved Lemon and Olives.
For my first time exploring of the savory side, I tread a simpler path. I topped my Steel-Cut Oats with a poached egg, black pepper and parsley. Yeah, delicious. Really delicious.
I poached the egg separately, but a friend had a super suggestion: As the steel-cut oats are finishing—let’s say for the last three minutes—make a divot in the oats and crack the egg right into that puddle. Cover, and the egg “poaches” right in them there oats. And you only have to dirty one pot, she said.
Oh, to be as smart as she.
Have you explored steel-cut oats’ savory side? What yumminess have you found there? Do tell! Share your savory suggestion—I so want to give it a try.
October 12, 2011 § Leave a Comment
One day down in the Homegrown Food Challenge, and it went quite well. A local eatery and leftovers – we eased into it. Nothing wrong with that. Day 2, as I promised, was much more exciting.
Chopping a head off a fish-type of exciting.
But, alas, I’m getting ahead of myself. Let’s begin at the beginning.
More coffee from our favorite local coffee roaster, Flat Black Coffee Company, with the Maine’s Own Organic Milk.
More Stonyfield plain yogurt with half a local apple, Topsfield-produced honey and an Effie’s Oatcake crumbled on top. Hey, they’re a local company. It counts. And I’m inspired to make my own oatcakes now.
A big ol’ salad using:
- lettuce and red pepper from the farmers market
- a homegrown carrot
- a local apple
- a boiled egg – the eggs are local
- homemade salad dressing – just something I whipped up, no biggie
- my very own and awesomely tasty pickled beets. That’s right, pickled beets on a salad. It was awesome.
- some shavings from a homegrown head of red cabbage
Filling and tasty. I washed that down with some home brewed iced tea.
Jennifer had the rest of the leftover pasta and a local apple.
This is where the fish head comes in. Or I should say, where the fish head comes off. Realizing there was way too much to say about last night’s dinner, I posted about the fish and side dish separately. (Click on the lick to check out the dish.) On the menu:
- Cape Ann-caught broiled bluefish with a homemade smoky mayo
- Roasted romanesco
- A glass of white wine. Okay, okay, it was Tohu from New Zealand. BUT, it had been opened a few days earlier ans was in the fridge. That counts as a leftover, right?
- I may or may not have had a handful (or two) of kettle corn purchased at the Topsfield Fair. It was popped on site! That’s local, right?
Day 3 is already two-thirds complete, and I’m happy to say we are both still on track with this Challenge. Tonight’s dinner is just an hour away. Grilled pizza is always a fun thing to make.
October 11, 2011 § 1 Comment
Yesterday began our week-long Homegrown Food Challenge (HGFC). So, right from the beginning I have to amend the title, or rather—I should clarify and lay out the rules of this Homegrown Food Challenge we’ve undertaken:
- “Homegrown” … with such a small garden plot and the fact that it’s nearly done producing, we’re amending “homegrown food” to “local food.”
- “Local” for this challenge will mean somewhere in New England. I know, it could be more local than that. Maybe for the next challenge we’ll pull in the boundaries.
- Items that are in our allowable “pantry” include oils, vinegars and flours. And I reserve the right to add in quinoa as a “cheater” grain.
- Leftovers that were in our fridge need to be eaten, right? And trust me, we did not stock the fridge with “leftovers” so we could cheat with them.
- Our “veganish” diet – two out of three meals not containing animal products – will be put on hold for the week.
Hey, that’s not so bad, right? So far, so good.
To prep for the challenge, I hit the closest local farmers market I could find, which just happens to be at Boston Medical Center on Fridays. I came back with butternut squash, two eggplant, red peppers, dinosaur kale, two heads of leaf lettuce and romanesco – it’s like a fractal-influenced head of broccoli. All produce brought to us by the good folks at Farmer Dave’s in Dracut.
We also stopped by Whole Foods to find some local dairy products. And you know what? We did actually find some.
So, with that, let the challenge begin!
Breakfast: We need coffee. Coffee doesn’t grow in this climate. What to do … Well, there are local coffee roasters. That counts. And our favorite local coffee roaster is Flat Black Coffee Company with locations in Dorchester and downtown Boston. We’ve known the owner for years and can attest he and his crew produce a great and responsible bean. Into that cup we usually pour some almond or soymilk. Not happening this week, so how about some local milk? We picked up some Maine’s Own Organic Milk.
The coffee accompanied a bowl of Stonyfield plain yogurt – I’m positive all that dairy is from New England cows and if not, someone clue me in – mixed with a local chopped apple and topped with Topsfield-produced honey. Breakfast, done.
Lunch: Okay, so … It’s Columbus Day. Jennifer’s off work, and I’m working but not all that hard … A friend calls us. Hadn’t seen her in a while. “Wanna go out for lunch?” Say no? No. We said yes. And we opted to eat at a small, local Mexican restaurant two blocks away where I know they a) make a lot of their own stuff and b) could use our dining dollars. I feel completely in-line with the challenge by supporting our local small eateries.
Dinner: Gotta clean out the leftovers from the fridge, right? Pasta with shrimp, red pepper and pesto. And just the pasta and shrimp weren’t local in that dish. Plus, we had homemade bread. And, a bottle of Harpoon IPA brewed right down the street in Southie.
Day 2 should be interesting—it’s our first Cape Ann Fresh Catch share pick-up. Fish with heads!! Awesome!