Domestic Divas Blog

Tuscan White Bean Spinach Soup

2012-02-20T09:08:00.000-08:00

My mother sent me a picture of snowy Floyd county yesterday, reminding me that it's still winter in much of the country (it's easy to forget when you live in Los Angeles).

The picture made me remember how lovely fresh snow is, and also how nice it is to get a day off to hole up inside and eat warm and toasty things by the fireside. That is another thing about LA—we don't get snow days. It's always go, go, go!

And I've been on the go lately. Over the weekend, I caught a fabulous Ryan Adams concert at the Walt Disney Concert Hall, my favorite venue in the city (the night was made even more stellar by a great meal beforehand at Lazy Ox Canteen, one of my favorite restaurants).

But I had a quite night at home last night. Got back to cooking by whipping up a great pasta dish with fresh pappardelle pasta, jumbo asparagus, red peppers, and spicy chicken sausage. I also made a side salad of mixed greens with dried cherries, sunflower seeds, and feta (I love making winter salads with dried fruit and nuts and tangy cheeses). It was nice to have a night off from the world.

Today, I'm off to the farmers market to stock up for the week. While a part of my just wants to stay home and work on my book (halfway through!!), I know that I'll regret it if I don't go. Where else can you get produce of that quality at that price point? And the freshest fish ever? I'm going...

This week's recipe is a warm and comforting soup that's perfect for snowy winter days. I'm sure there will be a few more ahead before winter has said its piece. This Tuscan White Bean Spinach Soup also contains whole wheat orzo, though regular will work, too. It's made with a tomato-broth. There's something about the white bean-spinach-tomato combo that just works.

I like to finish it with freshly shaved parmigiano reggiano and cracked pepper. One other note on the recipe—if you have a parmesan rind lying about, you can toss it into the soup for an extra rich broth.

Now I'm hungry...

Tuscan White Bean Spinach Soup
Serves 4 people
Cooking time: about 40 minutes
Vegetarian

Ingredients

1/2 cup whole wheat orzo (regular works, too)
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
2 garlic cloves, peeled and thinly sliced
pinch of chili flakes
1 can (28 oz.) of diced tomatoes
2 cans (14 oz.) of white beans (any sort will work)
4 cups of fresh spinach
2 cups low sodium vegetable stock
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
parmigiano reggiano for grating

Directions

Heat the olive oil over medium heat. Add the onion and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and chili flakes and saute for one more minute.
Add the tomatoes, stock, and white beans. Bring to a boil and reduce heat to a simmer. Cover and cook for about twenty minutes.
Add the orzo and simmer in the soup for about ten more minutes, or until the orzo is becoming tender. Add the spinach and cook for a few minutes until tender. (Note: the consistency may be adjusted by adding more or less stock).
Season to taste with salt and pepper.
To serve, ladle a generous portion of soup into a bowl. Top with freshly grated parmigiano reggiano and fresh cracked pepper. Enjoy!

Sesame Tamari Bok Choy

2012-02-13T10:00:00.000-08:00

The other day, I got a wonderful gift in the mail:

A huge box of greens.

Now many a child might cry had they opened this box to behold the packages of kale, beet greens, spinach, pea tendrils, chard, and bok choy. But not me. If I cried, they were tears of joy. The samples came courtesy of Cut 'n Clean Greens and Jade (both from San Miguel Produce).

Usually, I'm very picky about what products I will sample, but if I am anything, I am a greens aficionado, so these products fit right in my sweet spot. Many of their greens are organic. I also love that they come pre-washed and lots of them are already cut for you (hence the name Cut 'n Clean Greens). One of the best things that anybody can do for their health is to eat more green stuff, and any product that removes the impediments to doing so gets a huge gold star from me.

For example, the chopped up rainbow chard could be quickly cooked up in a pan, or tossed into soups or pasta dishes with no prep work required. I loved the mix of beet greens and spinach. Though it's advertised as salad, I ate them voraciously alongside eggs for breakfast a few mornings in a row.

And that leads me to the baby bok choy.

I'm quite obsessed with this vegetable. And the bok choy that they sent me might have been the most beautiful that I'd ever seen—tiny, delicate, dark green. I almost didn't want to eat it it was so lovely.

I love bok choy for breakfast. I saute it up in my cast iron skillet with olive oil, tamari, and sesame seeds. Yup, it's that simple but also that delicious. I'll eat this along with a piece of Ezekiel toast and an organic egg every morning. This can also be a great side dish.

Sesame Tamari Bok Choy
Serves 2 people
Cooking time: 10 minutes
Gluten-free, vegan

Ingredients

4 cups baby bok choy, chopped with white parts separated from leaves
2 tablespoons extra virgin olive oil
1 tablespoon sesame seeds
1 tablespoon tamari (if you're not gluten-sensitive, regular soy sauce works, too)

Directions

Heat the olive oil over medium high heat.
Add the bok choy stems (the white parts) and saute until beginning to soften (about two to three minutes).
Add the leaves and stir to combine. Saute for a minute, until beginning to wilt.
Add the tamari and the sesame seeds and cook for another minute or two, until the bok choy is tender. Enjoy!

Healthy Turkey Shepherd's Pie

2012-02-06T10:08:00.000-08:00

Everybody loves comfort food—not everybody loves what it can do to their waistline.

I must confess here that Shepherd's Pie, a dish that dates back to the 1700's, is one of my favorite guilty pleasures. There's something about the thick layer of mashed potatoes atop the comforting mixture of meat, vegetables, and gravy that makes it irresistible.

It's winter. I was craving it. Enough was enough.

Last night, I had to take matters into my own hands.

And here's the result—a healthy take on this classic dish that is so delicious, you won't notice what's missing (hint: butter, cream, and red meat). And my additions, like smoked paprika and tons of veggies, actually improve upon the original (if you ask me).

For my protein, I chose lean, ninety-nine percent fat free ground turkey. This also makes this dish very friendly to your wallet (in addition to your waistline).

Without further ado, here's the dish that I made last night. I hope that you love it as much as I do.

Healthy Turkey Shepherd's Pie
Serves 8-10 people
Cooking time: about one hour

Ingredients

1 1/2 pounds lean ground turkey
1 bunch of carrots, peeled and chopped (about 1 cup)
1 zucchini, chopped
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn
2 garlic cloves, peeled and chopped
1 medium onion, peeled and chopped
1 tablespoon fresh thyme
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 cup low sodium chicken stock
1/4 cup dry red wine
1 tablespoon flour
salt and freshly ground pepper
1 recipe Healthy Mashed Potatoes

Directions

Preheat the oven to 400 degrees.
To make the filling, heat the olive oil in a heavy-bottomed pan over medium heat. Brown the turkey until cooked through (about five minutes).
Add the onion, carrots, and zucchini and cook until beginning to soften (about 5 minutes). Then, add the garlic, paprika, and thyme and cook for one more minute.
Add the red wine and cook for a few minutes, until it's mostly reduced and absorbed.
Stir in the flour.
Add the the peas, corn, and stock. Bring to a simmer and cook for about five to seven minutes, until the stock reduces and thickens slightly.
Season to taste with salt and pepper. Remove from heat.
To assemble the Shepherd's Pie, transfer the filling into an oven proof dish. Spread the mashed potatoes over the top. Sprinkle with a little paprika if desired.
Bake for about 20 minutes until the dish is burbling and the potatoes have set. Remove from the oven. Serve family style or spoon into bowls. Enjoy!

Healthy Mashed Potatoes

2012-02-06T09:47:00.000-08:00

No, I haven't lost my mind.

It is possible to health up this classic comfort food food.

And no, it doesn't taste like cardboard.

That's thanks to chicken broth, smoked paprika, and my secret ingredient: nonfat plain Greek Yogurt. I'm posting this recipe here so that it can go with my healthy (and delicious) version of the classic Shepherd's Pie. But these mashed potatoes are an easy and healthy treat perfect for any night.

Healthy Mashed Potatoes
Serves 6-8 people
Gluten-free
Cooking time: about 30 minutes

Ingredients

6 medium russet potatoes, peeled and roughly chopped
3 cups low sodium chicken broth
1 (6 oz.) carton of nonfat, plain Greek yogurt
1 teaspoon smoked paprika
salt and freshly ground pepper

Directions

Place the potatoes and the stock in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook for about fifteen minutes, or until the potatoes are tender.
Remove the potatoes from the pot and preserve the stock. Place the potatoes into a bowl with the yogurt and paprika. Add in some of the stock and mash them to desired consistency.
Season to taste with salt and freshly ground pepper. Enjoy!

Sweet Potato Black Bean Chili

2012-01-30T10:39:00.000-08:00

Versatile. Flavorful. Healthy. Tasty. Spicy. Easy.

These adjectives all describe one of my favorite dishes—chili.

An ancient dish dating back to the 1500's, chili has stuck around for the reasons that I describe above. I also love that it's great as a meaty dish (pork, chicken, ground beef, and turkey all make for great chilis), but also works as a vegan dish (chuck the meat and cheese, add lots of beans, and serve with rice for a complete protein).

This dish is the latter—a delicious vegan dish that combines sweet potatoes with black beans to make a hearty, filling, spicy, fiber-filled meal. Also, dollar for dollar, you won't beat a big vat of vegan chili.

Sweet Potato Black Bean Chili
Serves 4-6 people
Cooking time: about 40 minutes
Vegan; gluten-free
Print Recipe

Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 15.5-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can red kidney beans, rinsed
2 cups vegetable stock
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips

serve with Domestic Divas Honey Cornbread

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the onion and bell pepper and saute until softened and translucent, about 5 minutes. Then, add the garlic and saute for another minute.
Next, add the chili powder, cumin, cocao powder, and cinnamon, stirring it into the mixture. Cook for one to two more minutes. The spices should become fragrant.
Add the tomatoes, stock, beans, and sweet potatoes and bring the chili to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.
Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.
To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread). Enjoy!

Saffron Shrimp Zucchini Risotto

2012-01-23T11:56:00.000-08:00

Yup, it's another risotto recipe.

This dish is a staple in my household. I love that it's a base upon which you can demonstrate your kitchen creativity. Many combinations of proteins, vegetables, and spices work.

One of my favorite ingredients to lob into risotto is saffron. While normally reserved for paella, it works great in risotto (they are both rice dishes after all).

In fact, this dish is sort of like a risotto-paella hybrid, now that I think about it.

In addition to saffron, this recipe contains two types of roasted vegetables: zucchini and cherry tomatoes. I love roasting them in the oven to give them that extra oomph and texture for when they hit the rice.

And of course, shrimp, which tastes great with the saffron. I finish this seafood risotto that same way I do all of my seafood risottos—with a fresh squeeze of lemon cheese (no cheese here!).

Saffron Shrimp Zucchini Risotto
Serves 2-3 people
Cooking time: about 40 minutes
Dairy-free; gluten-free
Print Recipe

Ingredients

1/2 lb shrimp, peeled and deveined
2 cups cherry tomatoes, halved
2 cups zucchini, chopped
1/4 cup extra virgin olive oil
4 cups vegetable stock (preferably homemade)
2 shallots, peeled and chopped
1 cup arborio rice
1/2 cup dry white wine
juice and zest of one lemon
1 teaspoon saffron
salt and freshly ground pepper

Directions

Preheat the oven to 350 degrees.
Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Do the same thing with the zucchini.
Spread the cherry tomatoes evenly over a cookie sheet. Do the same thing with the zucchini on another cookie sheet.
Roast both in the oven until they're tender and gently caramelized (about 15-20 minuts for the tomatoes, and a little bit longer for the zucchini). Remove from the oven and set aside.
Meanwhile prepare the risotto by heating the remaining 2 tablespoons of olive oil in a heavy bottomed pan over medium heat.
Add the shallots and saute until softened, about 5 minutes. Add the lemon zest and cook for one more minute. Then, stir in the rice, coating it with the oil, and cook for another two minutes.
Pour in the white wine, stirring until it's absorbed by the rice.
Once the wine has been absorbed, add 1/2 cup of the vegetable stock and the saffron. Stir until the stock is absorbed before adding another 1/2 cup at a time. Continue adding stock and cooking until the rice is al dente (note: you may not use all of the stock).
Once the rice is almost cooked, add the shrimp and a little more stock. Continue cooking until the rice is tender and the shrimp are cooked through.
Stir in the roasted tomatoes and the roasted zucchini. Squeeze in a little lemon juice. Season to taste with salt and pepper. Enjoy!

Sous Vide Bison with Arugula and Parmesan

2012-01-16T10:41:00.000-08:00

Chances are you don't eat enough bison.

This may conjure up images of Native Americans hunting on the plains of pre-colonial America. But they knew something that we seem to have forgotten—bison is a fabulous food source.

It's a favorite in my household. Bison is lean and exceptionally meaty. It's almost always grass-fed and raised on smaller farms. And most importantly, it tastes great. I have two sources for bison—Lindner Bison at my farmers market and my local Whole Foods, which has been carrying beautiful rib eye and NY strip steaks. While it used to be tough to find, bison is becoming more common.

Bison does taste great when cooked traditionally, but it's a prime candidate (pun intended) for sous vide cooking. This is due to its lean nature. Not only does it come out of the water bath at a perfect medium rare (my preference), but it also becomes phenomenally tender and juicy.

I've been cooking up NY strip bison steaks in my Sous Vide Supreme and then serving them over a bed of wild arugula that's been tossed with lemon juice and olive oil. The finishing touch? A light shaving of parmigiano reggiano, which gives the dish a nice nuttiness. This is simple, healthy eating at its best.

Notes on this Recipe: If you can't find bison, then regular beef steaks will work great. Also, if you don't own a Sous Vide Supreme (yet), then the bison steaks may be grilled or cooked traditionally, too.

Sous Vide Bison with Arugula and Parmesan
Serves 4 people
Sous Vide Cooking Time: about 2 hours
Gluten-free
Print Recipe

Ingredients

4 bison steaks, fat trimmed (I like New York strips)
4 cups wild arugula
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 tablespoons grapeseed oil
1 teaspoon dried garlic powder
salt and freshly ground pepper
parmigiano reggiano for shaving

Directions

Heat the Sous Vide Supreme to 130 degrees (F).
Meanwhile, rinse the steaks and pat them dry. Sprinkle with salt (generously), freshly ground pepper, and a little garlic powder. Vacuum seal the steaks into pouches.
Place in the Sous Vide Supreme and cook for about 2 to 2 1/2 hours (see instructions). Once they've finished cooking, remove from the pouches.
Whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Toss with the arugula and plate either on one big platter or four individual plates (the dish may be served family style or plated individually).
Quickly sear each steak in the grapeseed oil and then remove it to a plate or cutting board. Slice the steaks horizontally (as pictured) and layer over the top of the arugula mixture.
Shave the parmigiano over the top and finish with a little freshly ground pepper. Enjoy!

Kale Orzo Chickpea Soup

2012-01-09T11:01:00.000-08:00

It's cold and flu season.

Officially.

This is according to my own very scientific polling, which consists of having just gotten sick myself and knowing a number of people who are also sniffling and hacking away. Like I said, very scientific.

I'm recovering from some kind of death flu situation. My husband now appears to be succumbing to my killer germs (though he tends to handle illness better than me—less complaining and feeling sorry for himself/more sucking it up).

On Saturday, I helped to throw a baby shower for a friend who is pregnant with twin girls (what an adventure that's going to be!). Almost everybody, including two of the other hosts, were sick or getting over something. It's going around people—so wash your hands, sanitize yourself, consider hunkering down in a bomb shelter until the season passes. You get the idea—whatever floats your boat.

Whenever I get sick, I go on a soup only diet. It is my own personal penicillin (and thank god, since I'm deathly allergic to real penicillin). Soup is the best medicine for anything sniffly, fevery, coughy. In my book, the saltier and the heartier, the better. It's warm and comforting.

In short, it makes me feel less hellish.

So in honor of cold and flu season (or just if you're feeling chilled by the januaryness), this recipe for Kale Orzo Chickpea Soup is the perfect antidote. It has a nice seasonal vibe with the addition of kale (not to mention vitamins and nutrients). The chickpeas provide protein and a Mediterranen feel, as does the orzo. I use a whole wheat variety that I found at Whole Foods, but regular works, too. Rounding out the soup and imbuing it with more heartiness are a few baby potatoes that I tossed in.

And frankly, doesn't everything taste better with potatoes?

I prefer a chicken stock for this soup, but vegetable would taste great too (and veganize the recipe). If you're not sniffling, then shave a little Parmesan Reggiano on top at the end. It's fabulous.

Kale Orzo Chickpea Soup
Serves 4-6 people
Cooking time: about 30 minutes
Print Recipe

Ingredients

2 cups fresh kale, chopped
1 cup orzo (preferably whole wheat)
1 can (14 oz.) chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 celery rib, chopped
2 cups baby potatoes, chopped
2 garlic cloves, peeled and chopped
6 cups chicken stock (vegetable stock may be subbed)
salt and freshly ground pepper
optional: parmesan reggiano for serving

Directions

Heat the olive oil over medium heat. Add the onion, carrot, and celery and saute until beginning to soften (about 5 minutes). Add the garlic and saute for 1 more minute.
Add the kale, chickpeas, potatoes, and chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for about 20 minutes, or until the potatoes are tender.
Add the orzo and bring to a simmer. Cook until the orzo is tender (about 10 minutes for my whole wheat variety, but check package instructions).
Season to taste with salt and freshly ground pepper. For serving, ladle into bowls and top with a little grated parmesan reggiano if desired. Serve with warm, crusty bread. Enjoy!

My Ten Favorite Recipes of 2011

2011-12-31T10:17:00.000-08:00

Roasted Baby Eggplant with Cilantro-Yogurt Sauce

Happy New Year's Eve!

Can you believe that 2012 is almost upon us?

This year has flown by for me, as I'm sure that it has for you, too. I find that today is a great time for reflecting on the past year and how far we've all come. I love making a list of all of the things that I've accomplished this year.

Here are a few quick ones in no particular order:

1. I finished my debut novel and signed with a fabulous agent and went out on submission with it (still waiting to hear back from some publishers).

2. The traffic for Domestic Divas more than doubled this year! Thank you to my wonderful readers. Just last night, I wanted to look at swordfish recipes for dinner. So I typed into google search: "Swordfish Recipe." Lo and behold, my own recipe for Blackened Swordfish with Tarragon Yogurt Sauce came up on the first page of results! That's amazing! I made it for dinner and it was delicious.

3. I launched a new website and blog for my writing (www.jenniferdawnbrody.com). You can also follow me on Twitter @jennifer_brody.

4. I conceived and began writing my new novel (YA science-fiction).

And that's just the beginning.

Not to mention, all of the cooking and great recipes that have filled my year. I'm a better cook now than I was at the start of the year. I also always think about health and fitness and love and the Adorable Monster and my husband and family and give thanks for all of it.

This year, I am meditating on my new year resolution. It's pretty simple really:

To write and write and write and write and then write some more!

I want to finish my new book and follow whatever path it may lead me down. I also want to continue on my journey to eat beautiful, fresh, healthy foods and exercise.

If you feel inclined, share what your resolution is in the comments section. I'd love to hear how everybody is planning to rock out 2012!

I also thought I'd share a list of my ten favorite recipes from 2011. There were so many great ones to choose from, but here they are in no particular order.

Sous Vide Scallops with Pea Tendrils & Buerre Blanc Sauce

My 10 Favorite Recipes from 2011:

So there you have it! Happy New Year!

Smoked Paprika Cauliflower Puree (pictured with Pork Chops with Apple-Ginger Relish)

2011-12-27T08:05:00.000-08:00

Did anybody get a Sous Vide Supreme for the holidays?

Judging from my blog traffic, I'm guessing that you did!

I've written about mine at length and love the way it renders meat exceptionally tender and moist. It's especially great for lean cuts that might otherwise dry out with conventional cooking. I'll be positing a fabulous recipe that I made for Sous Vide Bison Steaks in the coming weeks.

The other day, I made a Smoked Paprika Cauliflower Puree to go with my recipe for Sous Vide Pork Chops with Apple-Ginger Relish. The puree was light and flavorful. It paired perfectly with the sweetness of the apple-ginger relish and earthiness of the pork chops.

So I decided that it was worthy of sharing here today. The puree would work beautifully as a side dish to almost any meal. It's lighter than mashed potatoes, but provides similar satisfaction.

If you don't have a Sous Vide Supreme, then the pork chops can be prepared conventionally, too. Just rub them with herbs, olive oil, salt, and pepper. Then, fry them up in a pan.

Either way, it will be delicious.

Click here for the recipe for Sous Vide Pork Chops with Apple-Ginger Relish

Smoked Paprika Cauliflower Puree

Serves 4-6 people

Cooking time: about 30 minutes

Vegan; gluten-free

Print Recipe

Ingredients

one head of cauliflower, roughly chopped
1 russet potato, peeled and roughly chopped
about 3 cups of chicken broth
1 teaspoon smoked paprika (pimenton)
1/4 cup extra virgin olive oil
salt and freshly ground pepper

Directions

Place the cauliflower, potato, and chicken broth in a pot and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 20 minutes, or until the vegetables are tender.
Puree the cauliflower and potato with the paprika, olive oil, and the chicken broth. Begin by adding about 2 cups of the broth and then add more to desired consistency.
Season to taste with salt and freshly ground pepper. Enjoy!

Happy Holidays from Domestic Divas!

2011-12-25T09:35:00.000-08:00

Thanks to all my divalicious readers for their support this year!

Drum roll please...

We more than doubled our traffic this year!

That's thanks to all of you. I can't tell you how much it warms my heart every time I hear from a reader who has tried a recipe or enjoyed one of my posts.

Wishing you a happy holiday season filled with great food, wine, and love!

Now let's all rock out 2012!

xoxo
Jen

Spicy Peanut Kale

2011-12-19T11:56:00.000-08:00

Only one week left until Christmas.

This year has flown by. I feel like I blinked and it was December. While it's tempting to work my way through the end of the year with all the projects clamoring for my attention, it's worthwhile to take a few days off to reflect on the year. And prepare for 2012, which should be a great year.

Just to let you in on my state of mind, I've been listening to "A Long December" by the Counting Crows quite a lot. It especially rings true to me because he talks about living in the canyon (where I live) and how it's getting cold in California. And how he hasn't seen the ocean in a long time.

I'm guilty of that as well.

My hubby and I are off to Floyd, Virginia on Wednesday for a week. While I wish the Adorable Monster could come with us, he's off to Mutt Maniacs. I'm sure he'll have a blast.

Over the holiday, we'll be seeing a lot of movies (Girl with the Dragon Tattoo and War Horse), cooking up a storm, drinking tons of delicious vino, petting various animals (including, but not limited to dogs, cats, and horses), and enjoying the quiet of the countryside.

But before I fly the proverbial coop, here's a great winter recipe for Spicy Peanut Kale. It was inspired by one of my favorite side dishes at M Cafe on Melrose. We all know that kale is a superfood—and I always try to sneak it into any dish that I can. But kale, like most greens, can be a bit on the bland side if it's not prepared properly. Well, folks, this recipe is anything but bland.

The kale is quickly blanched and then tossed with a spicy peanut sauce made from soy sauce, fresh lemon juice, peanut butter, fresh ginger and garlic, and chili flakes (red pepper).

This dish is also great, if not better, leftover the next day.

Spicy Peanut Kale
Serves 4-6 people
Cooking time: about 10 minutes
Vegan; gluten-free
Print Recipe

Ingredients

1 big bunch (about 8 cups) of kale, chopped
2 tablespoons natural peanut butter
2 tablespoons tamari (gluten-free) or soy sauce
juice of 1 lemon
1 teaspoon chili flakes (red pepper)
1 garlic clove, peeled
1 teaspoon fresh ginger, peeled

Directions

Bring a pot of lightly salted water to a boil. To blanche the kale, quickly cook it in the water for about two minutes, or until tender. Once it's cooked, plunge the kale into cold water to shock it (this will preserve the color). Squeeze out the excess water and set aside.
To make the spicy peanut sauce, place the peanut butter, tamari or soy sauce, lemon juice, chili flakes, garlic, and ginger into a mini food processor. Process until blended together. It should be creamy and not too thick (a little water may be added if needed to thin it out). This step may also be done by hand (just mince the garlic and ginger first and then whisk the mixture together).
Toss the kale with the spicy peanut sauce. Enjoy!

Curried Coconut Lentil Soup

2011-12-12T13:06:00.000-08:00

It's soup weather.

Translation: it's cold and rainy and December, so all you want to eat is something warm and comforting!

This is the kind of weather that makes it tough to get out of bed (especially if you attended KROQ's Almost Acoustic Xmas last night). And unfortunately, it's raining on my farmers market parade. I will probably hit Whole Foods later in the day instead.

The Adorable Monster has the right idea—he's snoozing on the sofa, curled up into a tight bundle of fluffiness.

So I thought I'd write up this recipe that I made the other week for today. It's a Curried Coconut Lentil Soup. Even though this soup is vegan, the curry seasonings, fresh ginger, and coconut milk imbue it with a rich, creamy flavor. I also added quinoa (extra protein and fiber) to the mix.

This soup is sure to spice up any dreary winter day.

Curried Coconut Lentil Soup
Serves 6-8 people
Cooking time: about 50 minutes
Vegan; gluten-free
Print Recipe

Ingredients

1 cup red split lentils
1 cup yellow split peas
1/2 cup quinoa
about 7 cups of filtered water
1 medium carrot, peeled and chopped
1 medium onion, peeled and chopped
1 bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
2 tablespoons coconut oil or extra virgin olive oil
1 can (14 oz.) light coconut milk
1 bay leaf
fresh chopped cilantro for garnishing
salt and freshly ground pepper

Directions

In a large pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and saute until beginning to soften (about 5 minutes). Add the garlic, ginger, and curry powder and stir to combine. Cook for one or two more minutes.
Rinse the lentils and split peas until the water is no longer murky. Add the lentils, split peas, quinoa, and bay leaf to the pot. Cover with water and bring to boil. Reduce heat to a simmer, cover, and cook for about 30 minutes, or until the split peas are soft.
Stir in the coconut milk and bring to a simmer. Cook uncovered for about 20 minutes or so, allowing the soup to thicken to desired consistency. If it becomes too thick, then more water can be added (though I like this soup nice and thick).
Season to taste with salt and freshly ground pepper. To serve, ladle the soup into bowls and top with the chopped cilantro. Enjoy!

Raisin Walnut Spiced Muffins

2011-12-05T09:27:00.001-08:00

When I host brunch, I love to bake muffins.

It does many wonderful things. First, it makes the house smell... heavenly. Second, it adds that special homemade touch that only baked goods can bring. Third, they're always a big hit at the breakfast table. Fourth, leftover muffins are great for breakfast all week long.

The only downside to muffins is that many recipes are astoundingly unhealthy, loaded with saturated fat refined carbs, tons of sugar, and god only knows what else. But not these muffins!

I make them with a combination of cornmeal and whole grain spelt flour (hello fiber!). The only sweetener I add is a touch of maple syrup. Instead of butter, I use extra virgin olive oil. What makes them so tasty? I load them up with jumbo raisins, walnuts, and tons of great spices.

They're great for brunch, or any day of the week.

Raisin Walnut Spiced Muffins
Makes 8-10 small muffins
Baking time: about 20 minutes
Vegetarian; dairy-free
Print Recipe

Ingredients

1 cup cornmeal
1 cup whole grain spelt flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup almond milk (or other dairy substitute)
1/4 cup olive oil
1 teaspoon vanilla
2 tablespoons maple syrup
1 egg, beaten
1 cup jumbo raisins tossed with a little flour
1/2 cup walnuts, chopped

Directions

Preheat oven to 425 degrees.
In a mixing bowl, combine the flour, cornmeal, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, almond milk, olive oil, maple syrup) and whisk together.
Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture.
Add the rasins and walnuts and fold them into the batter.
Oil a muffin tin and then spoon the mixture into it, filling each spot. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!

Orzo Risotto with Kale and Chicken Sausage

2011-11-29T09:38:00.001-08:00

Let's talk dining first!

I had a fabulous meal at ink last night, Top Chef winner Michael Voltaggio's new eatery.

It was certainly the most hotly anticipated new restaurant of the year, and it delivers and then some. I loved every dish that I tasted (it's a small plates menu, and we ordered at least three quarters of it). They were all interesting and well-balanced and unique. The cocktails were excellent, too. If you're looking for a great review and pictures, hop over to Kevin Eats (I love his blog!).

Next, the T-Day recap!

I'm happy to report that we survived a joint Thanksgiving with both sets of parents in Des Moines, Iowa. It was my parents' first trip to the Midwest, and I think they were pleasantly surprised. The cooking went off without a hitch—everybody pitched in. My father even tied on an apron and prepped brussels sprouts for roasting, something I don't think I've ever seen in my entire life!

It was a loud, boisterous household, just how you want to spend the T-Day holiday.

Now onto cooking!

In the post-Thanksgiving, winter months I always begin to crave comfort food. Orzo, in any form, certainly fits the bill. It's a rice-shaped pasta that can be prepared much like risotto. I buy a whole wheat version, which is a great, healthier alternative to white pasta.

For this hearty, winter dish, I cook the orzo like a risotto in chicken broth. Meanwhile, I saute chicken sausage (I prefer a spicy variety), kale (great in the winter months), and cherry tomatoes. To finish the dish, I stir it all together and add a healthy infusion of Parmigiano-Reggiano cheese.

The resulting dish is hearty and creamy, the perfect antidote to the cold winter months.

Orzo Risotto with Kale and Chicken Sausage
Serves 4-6 people
Cooking time: about 30-40 minutes
Print Recipe

Ingredients

1 lb whole wheat orzo (about 2 cups)
2 cups low-sodium chicken stock
2 tablespoons extra virgin olive oil
1 cup cherry tomatoes, halved
2 cups kale, thinly sliced
2 cups chicken sausage, chopped
2 garlic cloves, peeled and chopped
pinch of chili flakes (optional)
1/2 cup parmigiano-reggiano, grated
salt and freshly ground pepper

Directions

Bring a pot of water to a boil. Quickly parboil the orzo for about 4-5 minutes, until it has softened, but is still hard in the middle. Drain and rinse with cool water.
Add the stock to a pan and bring to a simmer. Add the orzo and simmer in the stock, stirring regularly, until all the liquid has been absorbed and the orzo is al dente. More stock may be used if needed.
Meanwhile, heat the olive oil in a saute pan over medium heat. Add the garlic and the chili flakes and saute for one minute. Add the chicken sausage and cook for another minutes. Then, add the kale and the tomatoes. Continue cooking the mixture, stirring occasionally, until the kale is tender and the tomatoes have broken down (about 5-7 minutes). Remove from heat and set aside.
Add the sausage-kale mixture and the parmigiano-reggiano to the orzo, stirring to combine. Season to taste with salt and freshly ground pepper.
To serve, either plate the orzo or serve family style. Enjoy!

Source for Ingredients

whole wheat orzo, chicken sausage, organic kale, chili flakes, and organic cherry tomatoes from Whole Foods
garlic from the West Hollywood Farmers Market
organic low-sodium chicken stock and extra virgin olive oil from Trader Joe's

Happy Thanksgiving From Des Moines!

2011-11-21T10:09:00.001-08:00

I just want to wish you a Happy Thanksgiving!

Not only do I love this holiday for the smorgasbord of food, but also for allowing us to give thanks for all of the wonderful things in our lives. I'm thrilled to be able to share this holiday with both of my families this year—my parents and my husband's family—all under one roof in one town.

It's sure to be crazy and wonderful and everything in between!

The only thing missing is the The Adorable Monster, but I'm sure he's having a blast at Mutt Maniacs (he certainly qualifies as a mutt maniac, that's for sure).

So I hope that you have a great holiday, filled with friends, family, and most importantly, food!

xoxo
Jen a/k/a The Domestic Diva

Thanksgiving Cranberry Apple Crisp

2011-11-16T03:00:00.000-08:00

Thanksgiving just isn't complete without dessert.

Go ahead, disagree with me. I dare you.

Over the weekend, a few of my close friends hosted a mock T-Day dinner. It was like a dress rehearsal for the big day (that I can't believe is right around the corner!). Turkey was baked. Mashed potatoes were... well, mashed (and made with Tofu Sour Cream, accidentally purchased by one of the guys on a frenzied last minute Whole Foods run—and it tasted great).

Stuffing, gravy, green bean casserole, and sweet potatoes found their way onto the table, and from there, onto our T-Day themed plates. It was a literal smorgasbord.

It was quite the feast, held before we all abscond for various hometowns across the country. I'm off to Des Moines on Sunday. My hubby has been in NYC, and will meet me there, as will my parents. Meanwhile, the Adorable Monster is off to Mutt Maniacs, from where he will emerge a week later, happy, smelly, and gloriously tired.

Finally, as the meal ended, dessert was placed on the table. It had been my responsibility, and I'd decided against making pie (I'll save that stressful experience for next week, when my mother will be at my side).

Instead, I decided to concoct a seasonal Cranberry Apple Crisp.

I settled on it for three reasons. 1) Everybody loves a great fruit crisp, 2) I didn't have to make pie crust, and 3) there was a great Barefoot Contessa recipe that I could adapt (and had been wanting to try out).

Instead of her use of peaches and raspberries (which would taste great, no doubt), I chose to use cranberries and apples, both very much in season and populating the shelves at all the grocery stores across the country. Granny Smith apples are my go to for pie—their texture and tartness hold up great.

The resulting crisp was delicious—tart, sweet, rich and buttery, and yes, crispy.

This is the perfect holiday dessert. It's stress-free and fool-proof, too. I promise.

I should also mention here that the original The Barefoot Contessa Cookbook is one of my favorite in the whole wide world, and one of the only ones I still consult on a regular basis with the advent of the iPad and the internet. Alright, there's my shameless plug!

Cranberry Apple Crisp
Adapted from 'The Barefoot Contessa Cookbook'
Serves 10 people
Baking time: about one hour
Vegetarian (and easy to veganize)
Print Recipe

Ingredients

4 to 5 pounds apples (about 10 to 12 apples), peeled, cored, and sliced
zest of 1 lemon
1 tablespoon lemon juice
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees.
Butter the inside of a 10 x 15 x 2 1/2 inch baking dish.
In a large bowl, combine the sliced apples, the cranberries, the lemon zest, the lemon juice, 1/4 cup granulated sugar, 1/2 cup brown sugar, and about 2 tablespoons flour. Toss well. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.
Pour the apple cranberry mixture into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea sized and the mixture is crumbly.
Sprinkle evenly on top of the apples and cranberries.
Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.
Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.

Source for Ingredients

organic Granny Smith apples, frozen cranberries, organic lemons, and organic light brown sugar from Whole Foods
organic granulated sugar, quick-cooking oatmeal, and organic butter from Trader Joe's

Meatless Monday Features My Recipe for 'Arugula Fig Almond Salad'

2011-11-14T08:40:00.000-08:00

Happy Meatless Monday!

Meatless Monday is featuring my recipe for Arugula Fig Almond Salad this week! It's a lovely, light salad that's perfect for the season right now. From MM:

Sweet figs, tangy feta and spicy arugula don’t need much help to shine in this salad celebrating fall’s bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch.

While you're over there, check out their great articles like how to Savor a Seasonal Meatless Monday.

And as always, one day a week, cut out meat.

Here's the direct link to my article

Thanksgiving Archive: 'Brûléed' Delicata Squash

2011-11-10T11:41:00.001-08:00

Happy Thursday!

A slow start to my day due to hosting my book club last night. I made Braised White Bean Cassoulet with chicken sausage, one of my favorite comfort food recipes. Much vino was drunk and gossip was exchanged. The night crept later than anticipated, but time with girlfriends is priceless.

Meanwhile, my husband is off in NYC on business. So the Adorable Monster and I have the house to ourselves. We're taking it easy on this cloudy day. Well, he always takes it easy, but I'm joining him this time.

With only two weeks to go until Thanksgiving, here's another one of my favorite holiday recipes. This one combines delicata squash, which is braised in the oven, with pepitos, basil, and goat cheese. The special touch is that I brûlée the squash with brown sugar under the broiler to finish it off.

The resulting dish is sweet and creamy and everything in between, making it perfect for your Thanksgiving feast.

'Brûléed' Delicata Squash
Serves 6-8 people
Cooking time: about 50 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

3 delicata squash, halved and seeded
2 heaping tablespoons brown sugar
2 tablespoons extra virgin olive oil
2 teaspoons basil, cut into long, thin strips (chiffonade)
1/4 cup pepitos (pumpkin seeds), roasted and salted
1/4 cup chevre (goat cheese)
salt and freshly ground pepper

Directions

Preheat the oven to 400 degrees.
To make the squash, cut the halves into slices (they'll be semi-circles) and place in a single layer on a oven proof dish. Brush the squash with olive oil and season with salt and pepper.
Fill the dishes with about 1/4 inch of water (shouldn't cover the squash). Place in the oven and roast for about 30-40 minutes, or until the squash are tender.
To brûlée them, remove the squash from the oven and set the oven to broil. Sprinkle the tops of the squash slices with the brown sugar.
Place the squash under the broiler until the sugar melts and caramelizes.
To plate, layer the squash in a serving dish and top with the pepitos. Then, crumble the goat cheese on top (hint: place in the freezer for a few minutes first for easy crumbling). Finish the dish with the basil and some freshly ground pepper. Enjoy!

Thanksgiving Archive: Vegan Pumpkin Pie

2011-11-07T08:17:00.000-08:00

Thanksgiving doesn't feel right unless there's pumpkin pie.

At least, that's how I feel, and I know that I'm not alone.

I stumbled upon this recipe for Vegan Pumpkin Pie last year, while staying with my parents in Virginia. I had limited ingredients to work with (no eggs) and a craving for pumpkin pie. Scarcity is often the mother of invention.

I actually like this vegan pie better than regular pumpkin pie. There's something about the almond butter and the molasses and other great ingredients that gives it an amazing richness you wouldn't expect from something without eggs and butter.

This year, we're all headed to Des Moines to celebrate T-Day with my husband's family. And I'm happy to report that for the first time ever, both the Original Diva (my mother) and the Wine Lover (my father) will be trekking to the midwest to partake in the festivities. It shall be memorable, to say the least.

And I'm already menu planning with both mothers, and this pie will be on the table.

So without further ado, here's the recipe.

Vegan Pumpkin Pie
Adapted from "Vegan World Fusion Cuisine"
makes 1 nine inch pie
baking time: one hour
Print Recipe

Ingredients

1 recipe My Mother's Vegan Pie Crust
1 can of pumpkin (15 ounces)
3/4 cup almond milk
1/4 cup almond butter
1/4 cup maple syrup
1/4 cup sucanat
3 tablespoons molasses
2 tablespoons arrowroot powder
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom powder
1/4 teaspoon allspice powder
1/4 teaspoon nutmeg, ground
1/8 teaspoon clove powder

Directions

Preheat oven to 350 degrees.
Prepare crust and press into the bottom and sides of a 9 inch pie pan. Bake for 10 minutes. Remove from oven and set aside.
Meanwhile, place the pumpkin in food processor or blender with remaining ingredients and process or blend until smooth.
Pour mixture into pie crust and bake until top is firm to touch, approximately one hour. Filling may puff up and rise above crust line as it bakes. It will fall back down as it cools.

Optional serving suggestions

Serve with Maple Tofu Vegan Whip Topping

Thanksgiving Archive: Raisin Walnut Spiced Rice

2011-11-03T10:30:00.000-07:00

November is here!

I'm holed up, hard at work on my new novel. And my husband is off to NYC for work, so I'll have no excuses not to get a serious amount of work done.

It's also NaNoWriMo this month (National Novel Writing Month), and many people will be trying to crank out first drafts (50,000 words) in four short weeks. Now, I'm not one of those crazies, but I do feel some solidarity in that I am hard at work on my first draft (and already have about 25,000 words and a very solid outline/sense of where this bad boy is going).

I'm also launching a new writing-focused website soon, where I'll be blogging about my writing (and more personal stuff). There will also be information my novel, which is currently 'on submission' to publishers, and other fun things (for a sneak peak go to www.jenniferdawnbrody.com).

And with November comes that great American feast we call Thanksgiving. This month, I'll be digging into my vaults to bring you my favorite T-Day recipes.

To start us off, I'm posting my recipe for Raisin Walnut Spiced Rice. This is sort of like a fried rice, but with different flavor profiles. I love making it in place of a traditional bread stuffing. It's far healthier, using whole grains and incorporating greens, and more flavorful, too. Fresh ginger, shallots, and raisins add nice sweet and spicy flavor. This recipe has also been featured my Meatless Monday.

And stay tuned all month long—lots of great T-Day recipes are coming your way!

Raisin Walnut Spiced Rice

Serves 4-6 people people

Cooking time: about 20 minutes

Vegan; gluten-free

Print Recipe

Ingredients

2 cups long grain brown rice, cooked
1 shallot, peeled and chopped
1/2 cup raisins
1/2 cup walnuts, chopped
2 cups Swiss chard, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon Italian parsley, chopped
salt and freshly ground pepper

Directions

Heat the olive oil over medium heat.
Add the shallots and saute for a few minutes, until beginning to soften. Add the ginger and cook for another minute until fragrant.
Next add the raisins and walnuts and cook for a few minutes.
Add the Swiss chard and stir into the mixture. Continue cooking the chard until it's tender.
Finally, add the rice to the mixture and stir to combine. Reduce the heat to medium and cook for another ten minutes, stirring occasionally. The rice should take on a nice, nutty flavor. Stir in the chopped parsley and season to taste with salt and pepper. Enjoy!

Source for Ingredients

organic Swiss chard from Studio City Farmers Market
organic shallot and ginger from Hollywood Farmers Market
organic long grain brown rice from Whole Foods
jumbo raisins and organic walnuts from Trader Joe's

Meatless Monday: Veggie Frittata with Feta Cheese

2011-10-31T09:34:00.000-07:00

What a fun weekend!

Not only did we have amazing weather (lower '80's and gloriously sunny—sorry East Coasters!), but my in-laws came into town for a nice visit. We had indulgent meals at Lou on Vine, Bouchon, Ray's (at LACMA—my new favorite place), and finally Pace. I think we'll all need a detox this week!

I did make us a lovely brunch at my house in the canyon, cooking up a simple feast of Raisin Walnut Spiced Muffins (recipe coming shortly) and a Veggie Frittata with Feta Cheese, using ingredients purchased at my local farmers market. Usually, I just stock up on everything that looks fabulous, and then figure out what to with it once I get home (I'm on my way there shortly...).

This fritatta combined some of my favorite vegetables—lacinato kale (I try to sneak this into any recipe that I can); jumbo asparagus (just materialized last week at the market); sweet cherry tomatoes (still coming in strong in California). The finishing touch was some fresh goat's milk feta cheese, also from one of my vendors at the market. Likewise, the eggs were procured from one of my local farmers.

I cooked the frittata in my cast iron skillet (which was only $20, and is one of my favorite pans). I started it stove top, and then moved it into the oven, before finishing it under the broiler.

I served the frittata with some homemade Raisin Walnut Spiced Muffins (made with whole grains and raisins also from one of my farmers). The resulting feast was simple, yet delicious and satisfying. I served the frittata directly out of my cast iron skillet, which looked lovely and rustic on the table.

Veggie Frittata with Feta Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Vegetarian
Print Recipe

Ingredients

8 eggs
2 cups kale, thinly chopped
2 cups or 1 bunch asparagus, thinly sliced
1 cup cherry tomatoes, halved
3 garlic cloves, peeled and chopped
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 cup feta cheese, crumbled
salt and freshly ground pepper

Directions

In a cast iron skillet, heat the olive oil over medium heat.
Add the garlic, and saute for one minute.
Add the asparagus and kale, stirring to combine. Continue to cook until the vegetables are beginning to soften.
Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.
Pour the mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down.
Top with the crumbled feta, a little salt and pepper, and drizzle with olive oil.
Continue cooking stove top until the frittata begins to set.
Finish the frittata under the broiler. Enjoy!

Source for Ingredients

lacinato kale, asparagus, cherry tomatoes, garlic, thyme, eggs, and goat's milk feta cheese from the West Hollywood Farmers Market

L'Ermitage Beverly Hills Debuts New Small Bites Lounge Menu

2011-10-27T11:21:00.000-07:00

Kumamoto Oysters with Ginger Summer Salsa

L'Ermitage in Beverly Hills is a stalwart bastion of Los Angeles. When I worked in Hollywood, I booked many drinks in their lounge.

Much about the hotel remains the same--the refined crowd, the framed Oscar-winning screenplays on the walls, the relaxed atmosphere. However, the lounge and cocktail menus have recently gotten a total revamping, thanks to Executive Chef Joseph Elevado (a jovial man who has trained with some of the greats, including Nobu himself) and award-winning mixologist Stephanie Brown (who has a penchant for growing wacky ingredients in her own garden and infusing them into her cocktails).

Octopus Salad Skewers

The new menu features small bites with subtle Asian and Mexican influences, such as the Kumamoto Oysters with a delicate ginger summer salsa (I must have eaten twenty of these); the Pork Belly sliders served on buttery brioche with tomato jam; and the Pickled Fries (yes, they are deep fried dill pickles--amazing!).

Wagyu Sliders on Brioche

The cocktails match the food in their complexity and flavor. My favorites included the Off the Vine, a heady combination of Buffalo Trace Bourbon, lemon juice, agave nectar, heirloom tomatoes (you read this right), and basil; the Root of All Evil, made with rum, citrus, ginger beer and candied ginger (they had me at ginger); and The Bitter Truth, a refreshing blend of elderflower Liqueur, grapefruit, and champagne.

The Chefs pushing Lemon Curd Zeppoli's

And I haven't even mentioned desserts yet. We enjoyed the Lemon Curb Zeppoli's. Frankly, anything fried, especially desserts, are delicious.

Meatless Monday: Tofu Bolognese with Whole Wheat Spaghetti

2011-10-24T10:45:00.000-07:00

Tofu Bolognese with Whole Wheat Spaghetti

This is a dish that my mother used to make us when we were kids, and she was still a vegetarian. It had generous hunks of tofu in it, and yes, we loved it.

Kids love anything with noodles as a general rule. Even tofu, when it's seasoned well so it actually tastes like something yummy. This recipe essentially substitutes the meat usually found in bolognese sauce with firm tofu. The tofu is simmered in the tomato sauce, which infuses it with great flavor. It literally sucks it up.

I serve the sauce over a whole wheat spaghetti, but any type of pasta would work great. To finish it, I top it with a little parmesan reggiano cheese, but that's not necessary. The dairy-free version (vegan) is delicious, too.

I also much prefer to use tofu in my sauce, rather than a meat-like substitute vegetable protein (which tends to be very processed).

Finally, for a super shortcut easy version of this recipe, toss bottled organic tomato sauce into a slow-cooker. Add tofu. Simmer on low for several hours. It's delicious.

Tofu Bolognese with Whole Wheat Spaghetti
Serves 4-6 people
Cooking time: about 40 minutes
Vegan (meat and dairy-free)
Print Recipe

Ingredients

1 package (14 oz.) firm tofu, drained and cubed
28 ounce can of tomatoes, pureed
1 medium onion, chopped
1 carrot, peeled and chopped
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 bay leaf
salt & freshly ground pepper
1 tablespoon Italian parley, chopped
pinch of chili flakes (optional)
parmesan reggiano cheese, for grating (optional)
1 package (1 lb) whole wheat spaghetti, cooked and drained

Directions

Heat the olive oil in a large, heavy-bottomed pan over medium heat.
Add the onion and carrots and saute until starting to soften, about 5 minutes.
Then, add the garlic and chili flakes (optional) and saute for another minute.
Finally, add the tomatoes, bay leaf, and tofu. Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.
Season to taste with salt and freshly ground pepper.
To serve, place the pasta in a bowl and top with a generous portion of the sauce. Finish with chopped parsley, freshly ground pepper, and a little grated parmesan reggiano cheese if desired. Enjoy!

Source for Ingredients

onions, carrots, garlic, and bay leaf from West Hollywood Farmers Market
organic firm tofu, organic canned tomatoes, organic whole wheat spaghetti, parmesan reggiano cheese, and extra virgin olive oil from Trader Joe's
organic chili flakes from Whole Foods

Pan-Seared Salmon with Mustard Shallot Sauce

2011-10-20T09:08:00.000-07:00

Pan-Seared Salmon with Mustard Shallot Sauce

There simply aren't enough hours in the day.

I'm sure that I'm not alone in thinking that. And I know that I am blessed--my days are filled with so many fabulous things. I shouldn't complain.

Today, brings week 2 of my mentoring program, the Young Storytellers Foundation. It's a fabulous program where we go into low income schools and work with kids over the course of a few weeks to write short screenplays. Then, at the end of the program, we have a "Big Show" where real actors come to our school and perform the kids' work. Last year, Jeremy Piven did my school's show, and from what I hear, it was epic. Hopefully, he'll be back again this year.

Today, I get my mentee assignment! They're a fabulous bunch of kids--bright-eyed, easily excitable, eager to learn. It gives me so much hope for the future.

My only typical regret is that I wish I had more uninterrupted hours for writing. I'm sure every writer feels this way. I'm knee-deep into my new book (young adult, science fiction--quite a departure from my first novel, which is currently on submission to publishers via my fab agent). And it's finally starting to come to life in my head and on the page. The characters are beginning to become real.

The solution is to get up much, much earlier, I think. Now, I have never been a morning person. Not even close. I don't wake up, whistling and waving hello to hummingbirds. The Adorable Monster does (well, more like he barks at dogs that walk by our house). And it's not like I get up that late.

But very early. Painfully early. Before the sun has risen. Before the fog has lifted. Before most sane people rise from their beds.

That's what it's going to take.

Now if only I could start going to bed earlier. Sigh.

Time for food! This is a great recipe that I made this week for Pan-Seared Salmon with Mustard Shallot Sauce. It's quick and easy to make, healthy, and looks far more impressive, as if you've slaved over the stove for hours. The salmon and the sauce are cooked in the same pan, making clean up a breeze.

The sauce is a simple reduction made from shallots, mustard, and white whine. That's it. But it's oh so tasty--tangy and spicy and rich.

I served it over wilted spinach, but it would go great with any sauteed greens or other vegetable of your choice.

Pan-Seared Salmon with Mustard Shallot Sauce
Serves 2 people
Cooking time: about 20 minutes
Dairy and gluten-free
Print Recipe

Ingredients

2 salmon fillets (4 ounces)
2 tablespoons grapeseed oil
1 tablespoon whole grain mustard
1 shallot, peeled and finely chopped
1/2 cup dry white wine
salt and freshly ground pepper
2 tablespoons parsley, chopped

Directions

Heat the grapeseed oil over high heat. Meanwhile, season the salmon with salt and pepper on both sides.
Add the salmon and reduce heat to medium. Cook, turning once, until the outside is crispy and nicely seared and the inside is cooked to desired doneness (I prefer my salmon a little bit medium rare).
Remove from the pan and set aside.
Pour off all but one tablespoon of oil from the pan. Add the shallots, and saute for two minutes, until beginning to soften.
Add the white wine and mustard, stirring to deglaze the pan. Simmer for a few minutes, until reduced in half. Taste and check seasoning, adding salt and pepper as necessary.
To serve, place a piece of salmon on a plate and spoon the sauce over the top. Finish with a little chopped parsley and freshly ground pepper. Enjoy!

Source for Ingredients

salmon and shallots from the West Hollywood Farmers Market
whole grain mustard from Whole Foods
white wine and grapeseed oil from Trader Joe's