Eat Happy

Quasi-Ratatouille: Summertime Grilled Vegetables

noreply@blogger.com (Jess) — Sun, 08 Sep 2019 15:24:00 +0000

Given the produce coming out of our garden, and our weekly produce deliveries, we’ve had an excess of eggplant, zucchini, and cherry tomatoes. I’ve made this dish a few times over this past summer and just recently realized it is quite similar to ratatouille.

I won’t claim that this is anything authentic, but it’s a versatile, tasty dish of summertime bounty for the grill. There’s no exact recipe. Basically, just chop enough of the vegetables to fit in a skillet. This fits into a standard-size cast iron skillet (see photo), and we’ve been serving it with pasta and fresh basil, fresh oregano, more olive oil, and crumbled feta cheese.

2 ichiban eggplants, chopped (or 1 small Italian eggplant)
1 big zucchini, chopped (or a couple smaller ones)
1 pint cherry tomatoes (or a couple handfuls)
1-2 roma tomatoes, chopped (or a single larger tomato)
1-2 cloves of garlic (more/less as you’d like)
1/2 small onion
12 oz pasta (spaghetti or rotini; a full pound may be too much)
fresh basil, chopped
fresh oregano, chopped
olive oil
crumbled feta cheese (or parmesan or asiago)

Chop the vegetables. Drizzle olive oil generously into a cast iron skillet, add veggies, drizzle a little more olive oil and sprinkle with salt and pepper. Put this on a grill (or stovetop) on a medium heat. It will take about 20 minutes or so to cook into a stew. Stir it occasionally so nothing sticks or burns. It’s done when the veggies begin to caramelize and has the look and feel of a thick stew.

To serve with pasta, cook the pasta while the vegetables are cooking (or, keep veggies warm while the pasta cooks). Toss the vegetables, pasta, fresh basil, and fresh oregano. Top with selected cheese, drizzle with more olive oil, and serve.

This probably reheats well, but we’ve never had leftovers...

Here again, with Baked Feta, Chickpeas, and Kale

noreply@blogger.com (Jess) — Thu, 29 Aug 2019 00:56:00 +0000

It’s been eight years — EIGHT! — since my last post. We’ve settled in Ohio and are hundreds of miles from our previous homes, but we have a longer growing season and loads of locally produced ingredients. Today, I felt the need to come back to this virtual place. I find myself returning to some of the recipes here (such as this, this, and this). And so, I'm back. Some things change but always seem to stay the same...

This dish is adapted from Mark Bittman’s Baked Feta with Chickpeas and Greens. As you can see, it does not photograph well... but it is delicious. We’ve tried this with rice (ok, but not great) and highly recommend grilled bread or toast with it. I buy feta in 16 oz. blocks, but it isn't always easy to find. Crumbled feta will work as a substitute.

The tomato sauce I use is this Simple Tomato Sauce (courtesy of Cookie & Kate) and make it exactly as she’s written it but for this particular dish, I omit the oregano. FYI, this tomato sauce can be easily made in a slow cooker too. You'll end up with more than you need and fortunately, it freezes well.

2 T olive oil
1 teaspoon ground cumin
1 large bunch of kale (chopped), or half of a 32 oz. bag of pre-chopped kale
3 cups tomato sauce
1 (15-ounce) can chickpeas, rinsed and drained or 1.5 cups cooked chickpeas
water
1 lemon, halved
Freshly ground black pepper
8 oz block feta, cut into ½-inch- thick slices (crumbled feta works ok if you can't find a block)
grilled or toasted bread for serving

Grab a large skillet with a lid. Drizzle with olive oil, heat it, and sprinkle the ground cumin into the skillet. Cook for about a minute. Add the chopped kale in handfuls, letting each cook down a little before adding more. After the kale has cooked down, add the chickpeas, tomato sauce, and juice from half of the lemon. Place the feta slices on top of everything and push them down just a little (if you're using crumbled feta, sprinkle over the tomato/kale/chickpea mixture). Give it a few grinds of black pepper. You could add salt at this point, but I've found the feta provides enough salt on its own.

Put the lid on the skillet and simmer for about 10 minutes or so, until the feta appears slightly melty. If it cooks longer and the feta looses shape, no worries, it will still taste good. Serve with the grilled or toasted bread and a glass of red.

This dish reheats well even though the feta pretty much melts into the sauce.

The “Nelson County Muffins”

noreply@blogger.com (Jess) — Wed, 20 Jul 2011 19:08:00 +0000

Written by the folks that ran the Kitchen of Krishna “in a little house in a small town in Virginia”, this book came into my hands at the Chicago Lit Fest in Printer's Row a few years ago. I couldn't resist, as it is full of character and was written by hand instead of using typefaces.

While I don’t exactly know where Nelson County is (somewhere in Virginia, most likely) I've grown attached to its muffin recipe. See the photo above for a helpful note in the recipe introduction, regarding the best approach to making them. Ahem.

These are not the biggest, sugariest, most impressive variety of muffin—rather, they are (at least somewhat) nutritious, humble, and can be grabbed in the morning while running out the door. The best part, I think, is that the recipe is extremely versatile and forgiving.

Note: While the original in the photo notes that it makes two dozen, it has yielded one dozen regular (not giant or mini) muffins for me.

2 cups flour (whole wheat is best, but white or a mix of both is ok...)
1 tsp baking soda
1 tsp baking powder
2 eggs
1/2 cup oil or melted butter
1/2 cup sweetener (honey, brown sugar, raw sugar...)
Liquid (water, some kind of milk, fruit juice...)
Goodies!*

Mix the first six ingredients together, and add liquid to make muffin-batter-like consistency. Grease muffin tin and bake at 350 degrees for 15-20 minutes (or until done).

*As for the goodies, almost anything is possible. Keep in mind that the more goodies added in, the heavier they get. I don't measure these ingredients, but throw in a handful or so of whatever is around. The following combinations have worked well for me:

Chocolate chips, flaked coconut, walnut pieces
Shredded carrot, slivered almonds, dash of cinnamon
Raisins, substitute 1/4 cup quick oats for 1/4 of the flour
Berries (if frozen, thaw and drain first)

Szechuan Green Beans

noreply@blogger.com (Jess) — Thu, 07 Jul 2011 01:31:00 +0000

This is one of my favorite ways to prepare (and of course, eat) green beans. We first met at Lao Sze Chuan in Chicago, and Szechuan Spice in Minneapolis has most recently filled that Chinatown void. I think they are traditionally deep fried; this version (adapted from here) calls for stir-frying them until they are brown and shriveled. They don't need to be solid brown or completely wrinkled up, just "browned" and "shriveled". You'll hopefully see what I mean if you try this dish... which you should!

1 to 1-1/2 lb fresh green beans

3 T oil (peanut oil works best, but others would be ok)

Sauce (combine the following in a small bowl)
I suggest you adapt this to your taste and heat preferences. Ingredients with a * next to them can be adjusted according to your needs.

2-3 cloves garlic, chopped*

1/2 inch piece of ginger, grated (or finely chopped)*

1/2 bunch green onions, chopped

1 T Sriracha or Asian chili sauce*

Pinch of dried red pepper flakes*

3 T soy sauce

1 tsp sugar

1/4 tsp salt

Wash and trim the beans. Heat oil over medium heat in a wok (or large pan), add beans and stir-fry until they brown and shrivel. Using a splatter screen may be helpful. This can take a little while, from 5 to 15 minutes, so be patient. Sometimes adding a pinch or two of salt to them helps speed things up. As they brown (which most likely won't be all at the same time) remove from the pan and drain on paper towels to absorb excess oil.

After all beans have been cooked, you'll want about a tablespoon of oil left in the wok/pan—pour away or add more as needed. Add sauce to the wok/pan and stir-fry a few seconds. Add beans, mix together, and serve over rice.

Spring Radish Quick Pickle

noreply@blogger.com (Jess) — Sat, 18 Jun 2011 21:29:00 +0000

Lately, I've been thinking about pickles, fermentations, and other ways of preserving foods. In addition to a stack of library books on the subject, there's a ginger beer bug (culture) growing on the shelf, plans are in place to try making kimchi, and my growing curiosity on brewing mead. With some time off from classes over the summer, I'm almost living in the kitchen—trying things out, reading cookbooks, enjoying time in my little laboratory.

This morning we went to the St. Paul Farmer's Market in Lowertown and one of the things that made it back to our kitchen was spring radishes. Whenever I see them, I think of my grandparents slicing them and to add to salads; I don't know why this sticks in my mind, other than they must have eaten a lot of them. I enjoy them sliced with a sprinkle of sea salt, or chopped and mixed with butter to spread on crackers.

Given my recent obsession with all things pickled, however, I wanted to trying something a little different. Following this recipe exactly, I'm hooked; there's a sweetness to these, like candy, and they're addictive. I like where this is going, next time I might try a sea salt brine for a slightly more fermented version.

Pita Bread... and flying saucers

noreply@blogger.com (Jess) — Mon, 10 Jan 2011 20:39:00 +0000

Homemade pitas are, to put it plainly, fun to make. Yes, there is yeast involved and yes, there is some hands-on time needed—but the reward is watching them puff up in the oven so that they look like flying saucers. This makes me think of X-Files and old sci-fi movies. Now, how many foods can accomplish that?

I used this recipe, and made just one change in using 1/2 white flour and 1/2 whole wheat. The eight resulting pitas were so delicious, it’s worth the effort. We ate these with falafel, but of course they are also excellent for scooping hummus or loading up with other sandwich fixings.

The most amazing part (besides puffing up like flying saucers) was that the pocket sort of makes itself. There is no special technique to make a “pita pocket”—it just happens. Incredible.

Baked Falafel

noreply@blogger.com (Jess) — Mon, 03 Jan 2011 13:35:00 +0000

Ah, falafel... for some reason, the cafes I have tried in the past year either serve it with a) dill pickle slices or b) sweet corn kernels tucked inside the pita. Needless to say, I’m confused by both and sort of don’t quite know what’s going on.

And so I’ve reacted by making falafel—baked falafel, that is. I had no desire to deep fry anything in our current kitchen, and baking seemed like a good option. Served with homemade pitas (stay tuned for that post... lots of fun to make) and tzatziki sauce they were a delight. Small confession: I truly thought I had purchased a couple lemons for this venture during yesterday’s grocery shopping excursion. The lemons did not make it home with us. Perhaps I was hallucinating when I imagined buying them. So I’m pretending there was lemon juice in the food where it ought to be.

Some things I noticed:
• The recipe I used was to produce 20 falafel, but I think I must have made them too big because I only got 10. But they looked like those J and I used to devour at Sultan’s Market back in Chicago so I’m moving forward with thinking falafel must live in a variety of sizes.

• The falafel brown only where they touch the baking sheet. I didn’t flatten them enough, so browning on the first side was sort of mediocre. They were well squashed when it came time to bake the second side.

• They don’t have quite as much flavor as traditionally fried falafel, but they make a perfectly acceptable healthy variation.

I modified the recipe ever so slightly, here it is.

1-1/2 c cooked chickpeas
1 small onion
2 cloves garlic
3 tablespoons fresh cilantro
1 tsp lemon juice
1 T olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried red pepper flakes (adjust to your liking)
2 T flour
1 tsp baking powder
sea salt & pepper to season

Preheat oven to 375 degrees. Whirl everything in a food processor so that it’s blended but still a little chunky (or mash the chickpeas with a fork, and finely chop everything else). Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto baking sheet. Bake for about 15 minutes on each side, until browned. Serve with falafel-friendly things such as pitas, hummus, tzatziki sauce, hot sauce, Jerusalem salad, tomatoes, lettuce and/or cucumber.

Whole Wheat Brownies

noreply@blogger.com (Jess) — Fri, 31 Dec 2010 16:27:00 +0000

It was around ten o’clock one evening no so long ago, when I decided to make brownies and the only flour to be found in the pantry was whole wheat. Whole wheat brownies? A little heavier than usual, but delicious! Dutch process cocoa powder has a more intense flavor than natural cocoa powder, and I think that made a difference. The photo above depicts only the last brownie because we ate the rest so quickly.

3/4 c butter
1-1/2 tsp vanilla
1/2 c cocoa powder (Dutch process if you have it)
1/2 tsp sea salt
1 c. sugar (raw, brown, or white... take your pick)
3 eggs
1/2 tsp baking powder
3/4 cup whole-wheat flour

Cream the first seven ingredients together, then stir in whole wheat flour. Spread in a greased 8-inch pan. Bake at 350 degrees for 40 to 45 minutes.

Considering the Garden

noreply@blogger.com (Jess) — Sun, 07 Feb 2010 17:37:00 +0000

Today of all days I started thinking about this year's garden. I am realizing two new things this time around. The Twin Cities have a shorter growing season than Chicago. Our deck gets minimal sunlight.

I've played around with the idea of putting a Roma tomato plant in a container near our front steps, which face south. Other ideas include lining the east side of the building with herbs and other veggies that can do without full sunlight. Our backyard is HUGE but all shade (great for parties and hanging out, not great for growing).

Also, this year I will learn to preserve food. Like canning. Here is a slideshow of inspiration.

Fried Egg Sandwich with Salsa

noreply@blogger.com (Jess) — Fri, 05 Feb 2010 15:26:00 +0000

It was a bright (and really cold) morning when J suggested we go for a walk before breakfast. As we walked around our neighborhood like penguins trying to not fall down on icy sidewalks, the decision was made to visit the bakery/coffee shop a couple blocks away. We arrived back home with a huge loaf of 100% whole wheat bread and I was compelled to weigh it: 34.5 ounces. Maybe that's more standard than I realize, but wow.

Breakfast is not something I usually cook. But on a morning when I'm putting off research as long as possible, it happens. Lately we've been hooked on fried eggs with salsa between two slices of lightly toasted bread. Timing and process are important in making this, because I think it's best eaten hot.

For each sandwich:
• Have two slices of bread ready.
• Put one slice of bread in the toaster, and simultaneously heat fat in a skillet for egg frying. The fat can be olive oil, butter, bacon grease, anything you'd like.
• Crack egg into the fat once it's hot.
• Toast will probably pop up now. Butter one side if you'd like (I do) and place on a plate.
• Put second slice of bread in the toaster.
• Check egg, and cook to your liking. I don't do runny eggs and often attack the yolk to make sure it is completely cooked through.
• Place egg on buttered toast, top with a little salsa.
• Second piece of toast should pop up at this point. Butter, place on top, and eat.

Make this your own by adding cheese, vegetables, last night's leftovers... the list goes on and on...

Tortillas Rodriguez

noreply@blogger.com (Jess) — Tue, 02 Feb 2010 15:20:00 +0000

I realize this video has been around for a few years. But here's the big deal: I did it. I really did it. I made Robert Rodriguez's tortillas from his Sin City 10-Minute Cooking School video. They are superb. And totally worth the time. I will never buy packaged tortillas again!

He suggests using butter or lard, but I didn't have any of the latter. J and I both thought butter tasted great, even though we didn't really have a comparison because we've never had tortillas made with actual lard (except maybe at La Pasadita back in Chicago… they probably use lard… and they are very good...)

I wrote the ingredients down while watching the video, stopping every few seconds to capture what he's saying. I'll leave the 'how to' part up to him (because he's the master), so please take a look at his technique.

Total side note, one of my favorite food quotes ever is from this video: Not knowing how to cook is like not knowing how to ____________. You fill in the rest.

Robert Rodriguez's Tortillas from Sin City 10-Minute Cooking School
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/4 cup fat (like lard... butter...)
3/4 cup water (more or less)

Mr. Rodriguez, will you please please write a cookbook? Or just start a food blog?

Roast Chicken in a Cast Iron Skillet

noreply@blogger.com (Jess) — Sun, 31 Jan 2010 02:15:00 +0000

Hey I'm back! Quite a bit has happened since I last posted. I'm in my second semester of grad school, and J is in his first. Life has changed since leaving Chicago and, uh, earning a salary. However, the Twin Cities are fantastic and here we are getting through our first arctic winter. I'll be doing my best to post frequently though be warned, meals in our house tend to have the following characteristics: healthy, fast, familiar, and cheap. So let's see what happens.

I really wanted to make roast chicken this week. I find that odd because normally I can't stand eating or seeing it. It's the first whole (raw) chicken I've purchased in awhile, and I bought it at Super Target. For real. It was weird to do this, as that's where I go to buy things contact lense solution and toilet paper. Alas, this box store wonder carries a chicken that is vegetarian fed, cage/hormone free, from a Minnesota family farm, and cost less than a rotisserie chicken meeting the same criteria at Whole Foods. Sold.

While I hung out in the kitchen listening to Talking Heads, this 3.5 pound bird roasted at 400 degrees in a cast iron skillet, atop a bed of potatoes and garlic, drizzled with lemon juice, olive oil, and sprinkled with sea salt and cracked pepper. It took close to an hour and fifteen minutes, until juices ran clear. I'd give you a recipe, but this is about as detailed as I can get.

Eat it with the potatoes and savor those juices!

Bright New City

noreply@blogger.com (Jess) — Thu, 20 Aug 2009 02:28:00 +0000

Here's a pic of the mighty Mississippi running through our new home: the Twin Cities. Technically Minneapolis, but we're only two blocks from the St. Paul city limits. I apologize for the lack of posts but, well, moving does that. There are new dishes I'm wanting to try out, farmer's markets to shop, and many restaurants to visit! Stay tuned, a new post is near....

Video Link: Cooking with a Hippie Chickpeas

noreply@blogger.com (Jess) — Wed, 20 May 2009 00:25:00 +0000

Three things about this video crack me up:
1. This dude really does use a shaker full of LOVE as a seasoning.
2. There's a rain stick involved.
3. I watched this twice and actually wrote down the recipe.

In the brilliant words of Jacques Pepin... happy cooking!

Tuna and Potato Salad with Green Peas and Egg

noreply@blogger.com (Jess) — Fri, 15 May 2009 15:00:00 +0000

This has become my favorite meal to assemble--it can hardly be called cooking, because it's so easy to throw together. I rarely plate meals (when I'm hungry...I'm just hungry....) but this is just weirdly kind of fun to put together. The recipe below serves two.

2-3 potatoes, baked (or nuked)
1 can tuna packed in olive oil (or other really good quality tuna)
olive oil for drizzling (optional)
1/2 c frozen green peas, thawed and ready to serve
2 hard boiled eggs, quartered
sea salt & pepper

On each plate, layer in this order: baked potato (flattened slightly so that it acts as a base), chunks of tuna, a drizzle of olive oil as you like, a sprinkling of peas, and four wedges of egg. Season with a little sea salt and pepper.

Tastes best eaten outside...and followed with a chunk of dark chocolate for dessert!

Eggplant and Goat Cheese Calzones

noreply@blogger.com (Jess) — Thu, 30 Apr 2009 00:06:00 +0000

There is something so comforting about a calzone, hot little pocket of savory wonderfulness! I picked up a couple Japanese eggplants over the weekend at Mitsua, and made this in an effort to use them while still fresh. Pleased with how they turned out, I will definitely make them again---and am excited about endless variations! I think a cheese of some sort is a must, it sort of binds everything together. But then again, I bet a curry filling would work too...

2-3 Japanese eggplants, cut into 1/4" slices
1 onion, thinly sliced
2 cloves garlic, chopped
4-5 oz goat cheese
2 slices chopped bacon or pancetta
1 recipe fantastic pizza dough (or buy it ready-to-go)

After you've mixed up the dough, and while its in the 20-minute rest phase:

Brush both sides of the eggplant slices with olive oil and grill until lightly browned. Note: when I made this, it was rainy and nasty outside and therefore using the "real" grill was beyond hope. I used a non-stick grill pan on the stovetop instead. Worked great.

Brown the bacon/pancetta (add a little olive oil if you need to), then add onion and garlic. Cook until softened.

Combine the bacon/onion/garlic mixture, eggplant, and goat cheese in a bowl. Mix so that the goat cheese is thoroughly distributed.

Divide dough into 8 pieces (cut the ball of dough in half... then in half again... then in half again... etc etc). Roll into circles about 6" in diameter. Place a couple tablespoons of the filling on each (evenly distribute the filling among the eight dough circles).

Fold each dough circle in half over the filling, so that it becomes a half-moon shape. Then, with your fingers, roll the bottom edge of the circle over the top edge to seal--or just press edges together. The idea is to seal it up like a big pocket, however you want to achieve it is up to you.

To bake, I usually use a pizza stone but a regular baking sheet is fine. Bake at 400 degrees for about 20 minutes, or until nicely browned.

Roasted Cherry Tomatoes

noreply@blogger.com (Jess) — Mon, 30 Mar 2009 23:47:00 +0000

I roasted a few pints of cherry tomatoes with garlic, olive oil, salt and pepper. It took about 45 minutes in a 400 degree oven, and they're fantastic tossed with pasta, more olive oil, and some goat cheese or parmesan.

Red Lentil and Carrot Soup

noreply@blogger.com (Jess) — Tue, 24 Mar 2009 02:10:00 +0000

All day long I kept thinking about carrots. And soup. Since we’re currently working with a no-cow’s-milk scenario in our home, this warming dinner hit the spot. It surprised me, too—it smelled wonderful while it was simmering, even before I added the seasonings.

As with many things I've written about, there are endless variations. We ate this topped with some goat’s milk feta; yogurt or sour cream would work great as well. The seasonings could also be adjusted, by trying a little ginger or chopped cilantro. Serve this with naan and/or rice (side note: we realized tonight that the naan purchased at a traditional Indian/Pakistani grocery contains milk and butter... this will be more difficult than we thought).

3 T olive oil
2 onions, grated or finely chopped
3 good sized carrots, grated or finely chopped
3 cloves garlic, finely chopped or pressed
1-1/2 c red lentils
1 28-oz can diced tomatoes
7 c vegetable stock (or 1 msg-free veggie bouillion cube and 7 c water)
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
salt and pepper

Heat oil in a large pot; add onion and carrots and cook for a few minutes. Add garlic and cook for another minute or so.

Add the stock, lentils and tomatoes, and bring to a boil. Simmer with the lid half on the pot for about 40-45 minutes, stirring occasionally. Add cumin and coriander, then salt and pepper to taste. Cook another five minutes, then serve.

Darren’s Sauerkraut

noreply@blogger.com (Jess) — Wed, 18 Feb 2009 02:11:00 +0000

Our friend Darren F. passed along this sauerkraut recipe of his mother’s, as well as the idea to make soup with it. I made a batch to quickly discover that this makes a TON of kraut! What to do with it? The soup was super easy to make (and very good), and then the rest was used in a classic sauerkraut/sausage dish (easily vegetarian-friendly or for carnivores).

Darren’s Sauerkraut
1/2 stick of butter
3-4 boullon cubes (get the MGS-free variety if you can)
1 or 2 garlic cloves, minced
1 onion, chopped
2 bay leaves
1/8 tsp cumin
1 to 2 tsp caraway seed (more or less, to taste)
salt & pepper, if you think it needs it (totally to taste)

Saute the above for about 20 minutes, or until the onions turn golden.

Next, combine the onion mixture with the following in a slow cooker:
(2) 32 oz cans/jars Polish Sauerkraut (rinsed well under cold water)
2-4 carrots, shredded
1-2 potatoes, shredded
1/2 fresh cabbage, sliced or 1/2 bag of ready-to-go shredded cabbage

Cook on high for 3-5 hours, it will make its own juice as it cooks.
When it is done cooking (keep tasting it, it's done whenever you like it) mix it up well so that the juices get evenly distributed. At this point, the sauerkraut is done and ready to use as you'd like!

Sauerkraut Soup
Bring some veggie or beef stock to a simmer and mix in sauerkraut--the more you add, the thicker the soup. Heat through, and serve. I really liked this poured over a little brown rice, with a splash of soy sauce (I know... the soy sauce thing seems weird, but I swear it's heavenly).

Sauerkraut & Sausages (pictured above)
In a slow cooker, combine whatever sauerkraut you have left (which is probably a lot) with 12 oz of sliced kielbasa sausages. You could use a vegetarian kielbasa, or the traditional pork kind. Cook on low for 3-5 hours*, to heat through and allow flavors to blend. The cooking could also be achieved in a 13x9 pan in a 350 degree oven for 30-45 minutes*, or whenever it seems ready.

*The cook times are appropriate for pre-cooked sausage. If you are using a raw sausage, check for doneness and cook longer as necessary.

Salsa for Cold Weather

noreply@blogger.com (Jess) — Tue, 17 Feb 2009 00:46:00 +0000

Tomatoes of sunshine quality are difficult to find in a midwest winter; while my heart will always belong to pico de gallo, this is a great salsa to make in the dark depths of cold weather. It's fast and can be used on its own (with chips, tacos, etc) or used in a dish requiring ready-made salsa from a jar.

1 28 oz can stewed tomatoes

1 7 oz can diced chiles or 1 or 2 fresh jalapeno peppers, chopped

1 clove garlic, chopped or pressed

2 T chopped onion (white, yellow, or green--any variety will work)

1 T olive oil

2 tsp red wine vinegar or apple cider vinegar (optional, but highly suggested)

1 handful cilantro, chopped

salt & pepper to taste

Combine and it's ready to go!

Goodness Greens!

noreply@blogger.com (Jess) — Mon, 09 Feb 2009 00:50:00 +0000

In our Fresh Picks deliveries, I was often faced with a few pounds of collard greens or kale. I really had no idea what to do with it, and all I could imagine was cooking them into a globby mess. How on earth could greens be cooked and still taste good?

Fortunately, I found this recipe and it's now one of our favorite things to eat along with brown rice. The greens retain their texture and the sweet/spicy seasoning is wonderful.

Collard Greens (adapted from Simply Recipes---also great for Kale)

2 lb collard greens of kale, washed well and chopped

2 T onion, finely chopped

1-2 garlic cloves, finely chopped or pressed

2 T olive oil

2 T sesame oil (optional--tastes great with or without)

chili pepper flakes (I like this on the spicy side, and use about 1 T)*

salt (1-2 tsp)*

sugar (1-2 tsp)*

cracked pepper

*The last three ingredients can be varied according to your taste. You'll find the right balance the more you make this dish.

In a big pot with a lid, heat the olive oil and saute onion and garlic for about a minute. Mix in the greens and remaining ingredients. Cover, turn the heat to low, and cook for 8-10 minutes. Stir, and serve.

Winter Soup with Meatballs

noreply@blogger.com (Jess) — Mon, 02 Feb 2009 00:45:00 +0000

My mom, awesome as she is, recently gave us TONS of frozen homemade meatballs. This soup was made with the last of them (sniff, sniff) but it's a recipe I will most likely turn to again when confronted with a freezer of meatballs waiting to be devoured. The lentils and pasta added to this are already cooked (a great way to use up leftovers); if you add them uncooked, you'll need to add more stock/water.

12 meatballs (pre-cooked/frozen is easier; if you use raw, brown a little before adding to soup)

1/2 onion, chopped

2 cloves garlic, pressed or minced

1 carrot, sliced or chopped

olive oil

1-2 T flour

1-1/2 cups cooked lentils

2 c stock or water, or a combination

1 bay leaf

salt/pepper or soy sauce (for seasoning)

about 1-2 cups of pasta, cooked

This soup works well either on the stovetop (A) or slow cooker (B):

(A) In a soup pot, cook onion/garlic/carrot in oil for a few minutes. Add the flour, stir to coat and cook another minute. Add lentils, meatballs, and bay leaf, plus enough stock/water to cover. Let this simmer until heated through (if you used raw meatballs, cook until they're properly cooked through). Add pasta 15 minutes before serving, then season with salt & pepper.

(B) In a skillet, cook onion/garlic/carrot in oil for a few minutes. Add the flour, stir to coat and cook another minute. Transfer onion mixture to the slow cooker, add lentils, meatballs, bay leaf, plus enough stock/water to cover. Cook on low for 7-9 hours. Add pasta 15 minutes before serving, then season with salt & pepper.

Fish with Pasta in a Mushroom-Lemon Sauce

noreply@blogger.com (Jess) — Wed, 21 Jan 2009 01:35:00 +0000

Here's the scene: We're in the middle of Mitsuwa Marketplace, and I'm wandering through the seafood section because I could walk around aimlessly for hours. I notice, happily, that the pollock looks pretty good and is really inexpensive. I buy a pound of it. I have never cooked pollock before. It's kind of like cod, right? And, from a little online research, it seems to be a sustainable fish (for now, anyway).

I'm guessing there are plenty of Japanese recipes using this fish, but I was craving something a little different--it needed to be warming and bright at the same time. And thus, came this dish. The ingredients are nothing special, I basically used what was available at the time, and I think there are probably quite a few ways to reinterpret this meal.

1 lb pollock fish filets (or other white fish)
flour for dusting
12 oz (or so) dried pasta (it doesn't really matter what shape--use what you have)
2 T olive or canola oil
2 T butter
2 c. mushrooms, sliced or diced
Juice of 2 lemons (please don't use the bottled stuff)
salt & pepper
2-3 T chopped parsley or cilantro

The key to this dish is timing. The fish cooks really fast. Basically, once the water is boiling and you are ready to add pasta, that is the time to begin the rest of the cooking. This gives you approximately 10-12 minutes, depending on pasta's directions on the package.

So, boil water and add pasta to the pot.

Meanwhile, pat the fish filets dry to remove excess water, and dust with flour. In a frying pan (I used the trusty cast iron skillet), heat up the oil and butter. When hot, add the fish. It will only take a minute or two on each side to cook through. When it's done (flakes with a fork) remove and set aside.

If your pan seems on the dry side, add a little more oil or butter. Keeping the heat on medium-high, add the mushrooms and saute until the start to shrink up a little. To this add lemon juice and season with salt and pepper. NOTE: If you don't like things on the tart side, go easy on the lemon juice. Add the chopped herbs. Stir.

By now the pasta should be done. Drain, and plate this meal quickly--it will cool off fast: pasta, fish, and top with the sauce.

TIP: I've found that about half way through the cooking time on the pasta, it works well to add a frozen vegetable such as french-cut green beans. They heat up in roughly five minutes, and they are easy to drain with the rest of the pasta. Sneaky, huh?

Pumpkin Bisque with Toppings

noreply@blogger.com (Jess) — Sun, 23 Nov 2008 21:34:00 +0000

I made pumpkin bisque last night, and happily cheated by using canned pumpkin instead of roasting the little guy in the pic above. It's an extremely simple soup (basically two ingredients) and the topping below make it killer delicious. The concept of taking building a soup like this is from one of my favorite food writers, M.F.K. Fisher, writing about borscht.

1 15-oz can pure pumpkin purée (not pie filling)

3-4 cups chicken or veggie stock

pinch of curry powder

salt & pepper to season

In a pot, whisk together the pumpkin, stock, and curry powder, adding the stock a little at a time so that the soup doesn't get too thin. Simmer 10-15 minutes, until heated through. Season well with salt & pepper.

You could also add cream at the end if you wanted too, but once you add the stuff below you won't miss it.

Toppings:

Toasted walnuts

Homemade croutons, made with olive oil and seasoned with salt, pepper and fresh sage

Goat cheese

Sautéed onions

Black Bean Soup

noreply@blogger.com (Jess) — Wed, 12 Nov 2008 00:29:00 +0000

When I was a student, there was a dive of a bar where I'd sometimes go for lunch with friends. They weren't known for their food, but it was cheap and filling---both essential for the student budget. Usually, it tasted pretty good too. The only particular dish I can remember from there is black bean soup. It was thick, tasty, and served so that when you dug your spoon into the bowl you'd find fluffy white rice at the bottom. Add some Tabasco sauce and it was oh-so-good.

That pub is gone now, but when I make this I always think of finding the rice at the bottom of the bowl. I use ham in this recipe, but have used bacon with success as well. If you are vegetarian, I strongly suggest using a vegetarian ham or bacon (or liquid smoke) to give it a good smokey flavor. Tabasco is essential!

This can be made in a slow cooker, or on the stove. For best results, use black beans you've cooked at home; I'm no stranger to using canned, but I think it really does make a difference.

2 T oil

2 onions, chopped

2 cloves garlic, pressed

4 c black beans (cooked or canned)

4 c chicken or veggie stock

1 T chili powder

2-3 tsp taco seasoning

juice of 1 lime

salt & pepper

1/2 to 3/4 c cooked ham, bacon, etc., cubed

cooked white rice for serving

Cook the onion and garlic in oil (if making on the stove, do this in a big soup pot; if using a slow cooker, cook in a pan and then transfer to cooker). Add beans, stock, seasoning, and ham. Bring to a boil and simmer 15-20 minutes (if using slow cooker, let it go 6-8 hours, and longer won't hurt).

At this point you can do one of three things:

(1) leave as is (beans whole)

(2) purée half the soup, to thicken (this is what I usually do)

(3) purée all the soup, it'll be very thick & creamy

Add lime juice before serving, and adjust seasonings. Serve over cooked white rice and garnish with toppings such as avocado, shredded cheese, chopped green onion and/or Tabasco.