Spicy Eggplant Relish
June 18, 2013 § 1 Comment
Funny how when I make a salad, sauce or spread for a gathering of friends, the recipe always turns out to be from the Moosewood Cookbook. Not kidding. For flavor profiles that were developed back in the crunchy ’70s, the Moosewood’s recipes really seem to be a hit with people in the 2010s. Their popularity doesn’t seem to have anything to do with being mindful of healthy eating and instead has EVERYTHING to do with the fact that this food tastes awesome. Good-tasting food is an instant classic.
The most recent dish to receive the “Oh man, I seriously need this recipe” comment is Spicy Eggplant Relish. Keep it in an all-veggie-ingredients-minced form, or mash it into a chunky puree after cooking. In either state of consistency, it can be used as a topping for crackers and pita, as a sandwich spread, or even tossed onto a veggie burger (or a real burger if you’re into that kind of thing).
And don’t let the “spicy” descriptor dissuade you. You’re in control of the spice. Make it as light or spicy as you wish.
Spicy Eggplant Relish (ala The Moosewood Cookbook)
2 tbs. olive oil
1 cup minced onion
1 medium eggplant, diced (I kept the skin on, it’s fine)
1/2 tsp. kosher salt
1/2 tsp. cumin
1 medium red bell pepper, minced
1 medium clove garlic, minced
1 tbs. lemon juice
cayenne to taste (start with 1/4 tsp.)
1. Heat oil in pan. Add onions, eggplant, salt and cumin. Saute on medium for 15-20 minutes or until the eggplant is tender (but not mush). 2. Add in the pepper. Saute for about 8-10 minutes.
3. Stir in garlic and lemon juice and continue cooking another 5 minutes. Sprinkle in the cayenne, let it sit for a bit, then taste. Add more if you need more heat. Same goes for salt. Mash or not to mash, it’s up to you. Serve it straight away or let it come to room temperature. Cold is good, too, straight out of the fridge, but I prefer it room temp.
Wheat Berry and Bean Salad
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!
Red Pepper Hummus
February 26, 2013 § 4 Comments
We haven’t bought a can of beans in, oh gosh…I’d say six months. This weekend we used our last stray can of black beans for a chili—and I remember moving to our new house with it and packing it away on an upper kitchen shelf. Cooking up dried beans in a pressure cooker is super easy and super cheap, and here’s the bonus: You get several cups of flavorful bean broth to add to whatever dish needs a little tasty liquid. (See how easy it is here.)
And if we’re cooking up our own beans, we might as well make our own favorite bean-based spread, right? I’m speaking of hummus, of course, made with those funny looking little chickpeas (aka garbanzo beans). I’ve written about hummus here before, but after making several batches of the stuff, I was left disappointed. Too thick. I wanted the creaminess you’d find in the off-the-shelf brands.
Jennifer found the solution—or very nearly—with a recipe from The New Moosewood Cookbook. Not completely creamy as we had hoped, she adjusted and tasted and made batch after batch until finally, she made the perfect consistency. The secret? Adding in some of that aforementioned bean broth and reducing the amount of tahini. Oh, and adding in a roasted red pepper.
Red Pepper Hummus (adapted from The New Moosewood Cookbook)
- 2-3 cloves garlic, sliced
- large handful parsley
- 2 scallions, chopped into 1-in. pieces
- 3 cups cooked chickpeas (nearly a 1-lb. bag of dry beans cooked, reserve cooking liquid)
- 4 tbs. tahini
- Juice of one lemon juice (or more, depending on said lemon’s juiciness)
- 3/4-1 tsp. salt
- 1/2 tsp. cumin
- 1/4 – 1/2 sumac to taste (optional if you can find it at your local Middle Eastern grocer)
- 1/4 tsp. paprika
- 1 red pepper, roasted at 425F for 30 min., cooled and skin removed, and cut into strips
1. In a food processor combine the garlic, parsley and scallions, and whir up into a mince.
2. Add chickpeas, tahini, lemon and salt. Puree into a paste.
3. Add the cumin, sumac and paprika as you add some of that reserved bean cooking liquid—try about 1/4 cup—and process. Add more liquid by the tablespoon until you find the consistency right for you. Careful with the sumac—you may like just a tad, so taste before adding any more than a 1/4 tsp.
4. Add the red pepper at the very end and pulse the food processor until it breaks down the red pepper. We’re not looking for a completely pureeing of the pepper. We just want it broken down into bits.
It’s great on a chip, on this awesome cracker we made last week, or—my favorite use—schmeared on a Roasted Eggplant on Whole Wheat Sandwich.
Tofu Noodle Soup
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!
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.
July 5, 2012 § Leave a comment
Tofu. Exciting stuff.
Exciting stuff that you most likely stay away from. Am I right? “Meh, whatever. I’ll have the chicken,” is what you’re saying.
The best tofu I’ve ever eaten was takeout from this hole-in-the-wall Chinese place in Ithaca, New York, about 18 years ago. It was a bit spicy with a shockingly crisp texture. No idea what they did to it but I can still remember how tasty it was.
While trolling the Web in search of what to do with tofu, I came across a fabulous marinade. And by fabulous I mean I had all the ingredients on hand and it was super-simple to make. The recipe has been on a Post-It Note on the fridge for about 8 months now, and before I lose it down that mysterious gap between the icebox and the counter, I thought I’d post it to Dainty for safekeeping.
Okay, so … you marinate this tofu baby. Then what? The cooked marinated tofu slabs go well with an Asian-style slaw. Put both in a wrap or on top of brown rice. A little added soy sauce is a good addition for the latter, as well.
1 tbs balsamic vinegar
1 tbs sesame oil
1 tsp agave nectar
1 tbs minced ginger (a heaping tsp of ground ginger works, too, and gives it a tiny bit sweeter flavor)
1 tbs minced garlic
1/2 tsp cumin
1/2 tsp coriander
1/4-1/2 tsp cayenne
*This recipe easily doubles BUT think twice before doubling the cayenne. A double recipe will more than adequately cover a standard block of tofu cut into 1/4-inch slices.
-Combine all ingredients in a tall-sided container and whir up with a hand-held immersion blender. Or, put in a regular blender. Blending isn’t totally necessary, but I feel it gives the marinade more body than just a simple whisking. It then holds onto the tofu better.
-Brush overtop 1/4-in. tofu slices, and the sides, too, if you wish. You may have extra marinade – keep that around to pour on top of your wrap or tofu rice bowl.
-Let sit in the refrigerator for an hour or two. Then place slices bottom-side down in a medium-hot pan. Flip after 3 minutes. Flip again after three minutes—this helps get the marinade onto the side that wasn’t brushed.
We used the marinated tofu in a brown rice bowl along with a raw corn-cabbage slaw and some leftover sauteed mushrooms that we reheated in the same pan used to cook the tofu. A sprinkle of nama shoyu or regular soy sauce gave the dish a nice pop.
What’s your favorite tofu marinade? Please share below – it’s good to have more than one in your recipe book!
Brothy Asian-Inspired Soup
March 19, 2012 § 4 Comments
Hearty soups … yes, I love them. And the ones I make are nearing the definition of stew. But every once in a while I will be in the mood for something light, breathy and brothy.
This Asian-Inspired Soup is a riff on something Mark Bittman published in March 2011. He gave three simple (very simple) recipe suggestions in each of four categories: creamy, brothy, earthy and hearty. The second and third recipes are slight twists on the first in each category. By the end of making the twelfth, he says, you’ll never need to follow another soup recipe.
With a package of firm tofu and some leftover chickpea broth (remember that from Pressure Cooker Basics?), I twisted Mark Bittman’s own Asian twist on brothy soups.
- 8 cups water, in this case chickpea broth and water
- 1/4 cup chopped scallions (about 3-4)
- 1 package firm tofu, drained and cubed
- 4 oz oyster mushrooms, roughly chopped
- 1 tbs soy sauce
- 1 tbs sesame oil
-To a large pot add the water or broth, scallions, tofu, mushrooms, soy and sesame.
-Heat over a medium-high flame to just boiling, them bring to a quiet simmer, partly covered. Let simmer for … 15 minutes? 20 minutes? It’s up to you and how tender you like your oyster mushrooms. Check it at 15, then check the mushrooms every few minutes.
-Ladle into bowls. Garnish with a few chopped scallions. You might enjoy a crispy baguette to dunk.
Seriously, I tried to make this soup sound difficult/complex/sophisticated/finicky. But that’s just impossible. This soup is just way simple. And delicious.
Any Asian-inspired and simple soup suggestions or ingredient ideas? Leave a comment and let me know.
Hearty Soup: Potato & Kale
March 8, 2012 § 1 Comment
We’re nearing the end of Hearty Soup season. And I feel like it got short-shrifted this year. Bone-warming broths, stews and soups weren’t really needed so very much this winter. And it’s too bad—hearty soups are my favorite to make.
We were able to squeeze in a batch of Potato & Kale Soup earlier this week. Thank goodness, because a winter soup season shouldn’t go by without this cooking on the stovetop at least once.
Jennifer and I tag-teamed this recipe. I chopped and prepped late in the afternoon, then she came home and cooked, giving it her special touch while I lunged and downward-dogged and shavasana’d. The potatoes and kale really satisfied a hungry yogini.
Full disclosure here: Full credit goes to Jennifer, who got this recipe from a soups class she took back in the late ’90s. We’ve adjusted a bit here and there. But not spectacularly so.
Potato & Kale Soup
- 1+ tbs evoo
- 2 cups chopped onion
- 2 leeks, white and light green parts only, sliced thin (we omitted, used extra onion)
- 6 cups water (we used 4-6 cups leftover chickpea broth – remember that from the chickpea stew and hummus?) PLUS 2 additional cups water/broth
- 4 medium potatoes, cut into medium-sized cubes (~4 cups)
- 2 tbs minced fresh parsley
- 3 carrots, trimmed but whole
- 3 celery stalks, trimmed but whole
- 2 bay leaves
- salt & pepper
- 1/2 lb kale (we used an entire bunch of kale as bundled by the local neighborhood grocery)
- sherry vinegar
-Heat oil in large Dutch oven over medium heat. Add onions (and leeks if you have them) and sautee until soft and translucent.
-Add potatoes, parsley, whole carrots, whole celery, bay leaves and 6 cups water or broth, and season with salt and pepper (several good pinches of salt/twists of the pepper grinder). Cover. Simmer on low to medium low for about 45 minutes.
-While the soup is simmering, wash the kale and remove the thick ribs. Tear the kale into a size that won’t annoy you – i.e. not too big. You’re going to steam/cook the kale in about a cup or two of water/broth in a high-sided skillet with a lid. Boil that water, add the kale, cover, and let it cook for not that long – 4-5 minutes. You want it tender but not melty-mushy. Drain out the water and set the kale aside.
-When the soup base has simmered 45 minutes, remove and RESERVE the carrots. And remove and DISCARD the celery. Puree by using a light touch with an immersion blender—you want part of it pureed but you still want some chunks of potato in there. OR, just puree half of the soup in a food processor and return it to the soup pot.
-Stir in kale. Chop the reserved carrots, add them back in there, too. Heat until nice and hot. Give it a taste – add salt and pepper as necessary.
-Here’s the last bit that is Jennifer’s touch and it’s completely optional: Add a tad – let’s say a 1 tbs – of sherry vinegar. Not so optional, uh? That’s good stuff, that soup is.
A nice “creamy” soup—and absolutely no cream! And now that I think about it, it’s vegan. Bonus.
What’s your favorite hearty soup recipe? Drop in a comment and let us know.
Can’t Do Vegan? Vegan-ish is Doable
October 4, 2011 § 2 Comments
Interesting article in the Boston Globe this morning about how, for some (many, actually) being vegan is easier said than done.
No kidding. I would never, ever suggestion doing it cold turkey (cold tofurky?). If you’re going to give up all animal products, I don’t suggest doing it after a night of burger binging.
Why all the interest in becoming vegan?
- It’s trendy. Just like chocolate-covered bacon is trendy. The interest will pass.
- Hollywood stars are doing it—and they are losing weight. Look at that skinny guy from Spider Man. (Yo, you are way too skinny for a dude.)
- “Meat” is bad for the environment. To the people who give that as a reason I say this: Put down the Big Mac, stop eating at the places where the Sysco truck stops, and go get yourself some meat raised locally and sustainably. Same goes for the McFish sandwich.
- It’s better for your health. I’m no doctor, but from what I hear, I tend to agree that a diet with fewer animal products is likely better for you. For me, I feel better. Really. If you think about the way humans evolved, we “gathered” food – seeds, nuts, plants and such – until someone in the clan could come back with a mastodon. Then it was eaten slowly over a period of time. I.e. they didn’t gorge themselves on mastodon and then go out and get a double mastodon with special sauce and a super-sized side of fries. HOWEVER, there’s certain vitamins and nutrients you need and gain easily from a diet that includes meat and dairy. No meat and dairy? You have to work a little harder at obtaining those nutrients. And, popping pills isn’t the best way to go about it.
I’ve written about being “veganish” before; i.e. two out of three meals without animal products (yes, fish are animals). I started this back in March or April, fell off the wagon a bit during the summer, and have started the veganish thing again about four weeks ago. And you know, it’s not all that difficult. I stick with a vegan breakfast and lunch and add some fish/dairy protein at dinner – a sensible addition of cheese to a dish, or some fish or shrimp. Last week I was about to eat my arm off before I could grab lunch – usually my indicator that I am in desperate need of protein – so I grabbed a boiled egg. I made up for it with a vegan dinner.
Longtime vegans will say I’m not a vegan. And they are absolutely right. I’m not.
On the other hand, some folks may say I’m not taking into account the environmental impact of raising animals or fishing the oceans, and the animal’s own welfare. And to that I say, I’m working on it. For example, we just signed up for a CSF share—that’s Community Supported Fisheries—through Cape Ann Fresh Catch. No more shrimp from Thailand. We’ll be supporting our local fishing industry. That means local communities and local people. And we are getting more and more localized when purchasing our dairy, too.
One last note: This whole veganish thing? Out the window once we get our farm and can raise the animals ourselves.
The Homegrown Food Challenge
September 30, 2011 § 4 Comments
I’m always up for a challenge, unless it involves deep sea diving or eating 62 hot dogs.
A few weeks ago, the folks at the Homegrown Food Challenge emailed me out of the blue with a request: Can I submit a recipe or two or three that Luke and Karen—founders of the Food Challenge—can prepare during their October-long commitment to eating locally sourced food? Sure! Absolutely! And what’s this challenge you’re talking about?
Luke and Karen tell their own story over at their blog, Sweet Local Farm. In a nutshell, they’re living the “modern-day back-to-the-land” lifestyle on three acres of farmland in the Pioneer Valley. They plant, they tend, they harvest, they cook. And what they can’t eat all at once, they put up for the winter by canning and freezing and pickling and storing in a lot of other ways.
Can I come live with you, Luke and Karen? Cuz that’s exactly what I want to do.
Last year, realizing they had buckets and buckets of a wide variety of food at this time of year, they challenged themselves eat only what they grew during the month of October. And what they didn’t grow themselves, they’d source locally.
This year, they are doing it again and encouraging others to join in. Not everybody has a 3-acre farm that can support them for the month, they know that. And they realize 31 days is a long time to commit to any challenge, let alone one that involves food.
The Homegrown Food Challenge, therefore, is nothing if not flexible. Only growing tomatoes and basil in your garden? That’s fine—commit to eating only locally sourced foods and hit up your neighborhood farmers markets. Can’t commit to a month? Then sign up for a week or a day. or hey, even one day a week. Point is, making the commitment to the Homegrown Food Challenge will get you thinking about a) where your food comes from, b) what food you’re going to eat, and c) how you’re going to get that food. You do realize that calling up Domino’s or Yum Phat and having your meal appear before you in 30 minutes or less is a modern-day miracle? And one that only a small portion of this world’s population has the luxury to partake in?
Think about your food, people!
Ahem … sorry for the rant. It was quick, though.
Back to the Challenge. Head on over to the Homegrown Food Challenge’s Facebook page and sign up whichever source and time frame works for you. Or, just mentally commit to it. Whatever you do, there’s gonna be some recipes on the page that you can turn to for inspiration. And I’m sure Luke and Karen will be posting about it over on Sweet Local Farm.
As for Dainty’s role in this … I’ll give you a heads up when Luke and Karen use one of the recipes I’ve submitted. And I’ll also direct you over there when one of their other recipes looks Daintilicious. I’m very pysched about it.
Jennifer and I have officially committed to one week of locally sourced food. And it’s not going to be this week. This takes some planning and rule making (and rule breaking)—we’ll keep you posted as to when that week occurs. And she doesn’t know it yet, but in addition to that one week, I’m also adding in one day of locally sourced food each week, which I hope to continue beyond October.
How are we preparing for the Challenge? Well, we’re coming up with guidelines, e.g. oils, vinegars, flour, lemons and limes don’t count. And we’re planning some meals. And we’re mapping out farmers markets. And we’re going out for dinner tonight.
Need some inspiration? I will be posting the three recipes I submitted to Luke this weekend. AND, I’ll post an awesomely superb spicy tomato soup recipe later today so you can hit the farmers market tomorrow morning with a shopping list in hand.
Are you in? Who’s with me?