May 7, 2013 § Leave a Comment
This is another “It’s not you, it’s me” posts. Meaning, this is a recipe I have kept on a slip of paper for well over a year now and if I lose it, I’d have NO idea how to recreate the proportions correctly. So, yes, I do hope you enjoy this recipe, but really, I’m putting it out there so I have a place to find it.
Okay, about this “I can’t remember it but I can’t live without it” recipe. If you live in the Boston/Cambridge area and you are a vegetarian, you have eaten at a crunchy, mostly raw food place called Life Alive. Think wheat grass juices, chia seed smoothies, barely cooked kale-based warm salads topped with marinated tofu, red lentils, quinoa and all sorts of good-for-you things. And quite tasty, too. Most of these salads are topped with an addictive ginger nama shoyu-based dressing. What’s nama shoyu? Good question. The short answer without going into the details (because I don’t know the details) is it’s an unpasteurized soy sauce. One taste of it and you must either eat every meal at Life Alive or find a DIY recipe.
I am not sure exactly where I found this recipe, but whoever it belongs to, I thank you immensely. Absolutely love it. We’ve only used it as a salad dressing but it could also be used to marinate tofu or top cooked veggies and rice. Is this exactly like the dressing at Life Alive? Not really, but that gives us an excuse to go back.
Combine all ingredients in a blender and liquify. Or combine in a high-sided bowl and use an immersion blender to whirr it all together.
A note about the ginger. We keep our ginger in the freezer because a) it won’t shrivel up in there like it does in the fridge and b) frozen ginger is WAY easier to grate with a microplane. It’s also easier to peel if frozen. Give it a try if you aren’t familiar with this technique.
Suggestions for what else to use this sauce with? Leave a comment below.
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 12, 2013 § 1 Comment
Sometimes you have to shop for dinner. Sometimes it’s in your fridge or freezer, in bits and pieces, just waiting for you to assemble.
That’s what happened with last night’s dinner—Eggplant Rollatini. Open the fridge and there’s an eggplant needing to be used ASAP. Open the freezer and there’s a cup or so of frozen ricotta and chard lasagna filling left over from last fall’s Roasted Vegetable Lasagna making festivities. And there’s a large can of whole peeled tomatoes in the cabinet.
Get out the mandolin, folks—it’s rollatini-making time. And having never made rollatini before, this was all off the cuff.
- olive oil (to be used throughout recipe)
- kosher salt and pepper to taste (to be used throughout recipe)
- 3-4 cloves garlic, depending on size, smashed and minced
- 1 28-oz. can whole peeled tomatoes
- 1-2 tsp. Italian seasoning
- 1 tsp. sugar
- 1 medium-large eggplant, sliced lengthwise to about 1/4-in. thickness with a mandolin (be careful!)
- Chard-ricotta mix from Roasted Vegetable Lasagna, or about 1-1.25 cups plain ricotta for this recipe
- About 1/ cup Parmesan cheese to sprinkle
1. Turn oven to 400F.
2. Add 1 tbs. olive oil to pan on medium heat. Add garlic and let it go until it becomes fragrant. Slowly pour in the liquid from the canned tomatoes. Take out each tomato from the can and gently mush and tear it into pieces with one hand and add to the pan. Messy, but it’s the best and easiest way to do it. Add in Italian seasoning, sugar (really, it helps brighten the sauce, trust me) and a large pinch of kosher salt.
3. The sauce will really be bubbling at this point. Turn it WAY down and let it simmer gently. Add in a turn or two from the pepper mill. Continue to simmer until it thickens a bit, about 20-30 minutes, just about until you’re ready to assemble the rollatini.
4. Meanwhile, slice eggplant. Place each slice on a sheet pan, and pour a bit of olive oil (not a lot, not a little) over each slice, using a brush to spread the oil over each slice. Sprinkle kosher salt and pepper on each slice. No need to do both sides, one side will do. Pop the sheet pan in the oven and bake for 15-16 minutes, or until the firmness of the eggplant is gone but the eggplant has not become wicked soft. When done, take out and let cool enough to handle, about 5-8 minutes. Keep oven on!
5. Working with one slice of eggplant at a time, spread about a tablespoon of the ricotta mixture over the surface of the eggplant slice. You don’t want it too thick or you won’t be able to roll it very well. Starting at the narrow end of the eggplant slice, roll it into a “cigarello,” or, as I would rather imagine it, roll it up like you’d roll your yoga mat. Set aside. Continue with the next slice until you either run out of ricotta or eggplant.
6. Lay down about 1/4 cup of the tomato sauce in the bottom of an 8×8 baking dish. Place eggplant rolls in dish on their sides (not standing up). Fit as many as you can in there. When done, generously spoon sauce over the surface—but you don’t want it soaking wet, either. Find the happy medium. When done, sprinkle a coating of grated Parmesan on top and cover with foil.
7. Pop back into the 400F oven for about 20 minutes. Remove foil and bake another 5 minutes or so. Remove and let cool for 5 minutes before digging in.
Have something like this in your repertoire? Let me know your version in the comments section.
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.
July 27, 2012 § 4 Comments
Zucchini. It doesn’t stop.
Turn around for a minute and the long green veggie is 3 inches longer on the vine. Not kidding. Hold off on picking it for a day and … well … it becomes a billy club. Growing up, we’d throw the very large zukes into the pig pen. Healthy, zucchini-loving pigs, that’s what we had.
Lately, thoughts during my 25-minute walk back home from yoga have turned to how to use that day’s zucchini. Pizza. Pasta. Salad. I’ve done them all and wanted something different. Last night, my craving for a burger—really, the craving for something meaty between two bready buns—decided dinner for me. Why should sliders be reserved for meat eaters? Zucchini can play that game, too.
1 5-6 in. zucchini
2 tbs olive oil
1+tbs balsamic vinegar
1 spring oregano
kosher salt and freshly ground pepper
6 small French rolls, cut into top and bottom halves
2 cloves garlic, peeled
1-2 tbs olive oil
1 deliciously red heirloom tomato
1. Slice zucchini into rounds slightly thicker than 1/2 in. Discard (or eat!) the smaller rounds. Shoot for using 12 rounds.
2. Combine oil, vinegar, oregano, a big pinch of kosher salt and several turns of the pepper grinder in a medium bowl. Dip your finger in there and adjust seasoning if you’d like (more vinegar? more oil? It’s your food—make it taste the way you like!). Add zucchini slices and toss. Put aside.
3. Smash those garlic cloves with the back of your chef’s knife (on a cutting board, of course) and schmear it together until the garlic becomes kinda pasty. You can add a sprinkle of salt or not. Add this to a small bowl of 1-2 tbs olive oil. Brush this oil onto the bun halves.
4. Set a grill pan onto medium-high heat. When it’s hot, place buns, cut side down, onto the pan and flatten slightly. 10-15 seconds will do. Put grilled buns into a bowl and cover with a tea towel for now. Turn off grill pan.
5. Meanwhile … we’re still waiting for the zucchini to marinate a bit. Take this time to make a small side salad and whip up a quick vinaigrette.
6. Okay, done with the salad? Time to move on. Get that grill pan back up to medium high. Place your zucchini rounds onto the grill pan. Using a brush, dab some of the liquid remaining in the bowl onto each slice. Let them sit for 4-5 min, or until they get some nice-looking grill marks on the bottom.
7. While those are grilling, slice the tomato into 6 slices and add to whatever liquid remains in the bottom of that bowl.
8. Mozzarella. Time to slice it. Slice it about 1/4 in. thick or less, and into whatever size will sit nicely on top of a zucchini round.
9. Back to those zucchinis. They should be ready to flip onto the other side. Do that. Then place a bit of mozzarella on top of each. Let them grill for a minute.
10. Get your buns ready, working with one top and bottom at a time. This part is optional: Make some room in that grill pan and place the buns cut side down into the goodness the zucchini has been cooking in. Only takes a second, and remove quickly. If not doing that: Place one zucchini slice onto the bun bottom, and overlap a second on top of that. Add a slice of tomato. Top it off with other half of the bun. Repeat with the remaining zukes and buns.
Super. Good. I ate one and a half. Coulda had two. Or three.
Enjoy. I’m off to make zucchini bread now.
Do you have a favorite zucchini recipe? Share it in the comments section.
July 9, 2012 § 1 Comment
Pesto makes me happy. It just does. Just like the pop of a champagne bottle means something celebratory is about to happen, the knowledge that pesto is in a dish means something tasty is about to be experienced.
Basil is just the tip of the pesto iceberg. It’s the easy and expected version. But when the garden presents one with an abundance of other herbs, it’s a prime opportunity to explore other pesto flavors. That’s how this batch of cilantro pesto came about. A 3-ft. row of cilantro plants was beginning to bolt (i.e. grow quickly and produce flowers), and rather than let it go to seed, I opted to harvest it all. And what’s the best way to use large amounts of herbs? Pesto.
Like anything with cilantro, this pesto goes pretty darn well with Mexican food. It’s also tasty spread inside a grilled cheese and as a base for a pizza. And the best thing about this version is … it’s accidentally vegan.
- 1 cup loosely packed cilantro leaves (and I also threw in the flowers)
- 1 cup loosely packed parsley leaves
- 1/3 cup whole almonds
- 1 small fresh chili (jalapeno is good)
- 2 garlic cloves coarsely chopped
- 2 tbs fresh lime juice (I used a whole lime)
- 1/4 cup vegetable oil
- salt and pepper to taste
-Place all ingredients except lime juice and oil in a food processor and pulse several times to chop finely.
-With the foodpro on, add the juice and oil in a steady stream. If you like your pesto saucy, add a bit more oil.
All my pesto recipes come from the The Moosewood Kitchen Garden cook-garden book. The dill pesto recipe is also a keeper. I’ll share, but first my dill needs to grow a bit more.