THE PINK SHOE COOKBOOK

2010-09-13T09:17:00.000-07:00

Please change your bookmarks to check me out over at me and Adam's joint venture, Brew England! Our blog reviewing beers, breweries, brew pubs as well as beer related recipes, party ideas and all around good times.

African Coconut Curry Soup with Chickpeas

2010-08-13T05:41:00.000-07:00

I have been thinking about fall a lot lately.

The break in humidity around here has ushered in a cooler, brisker summer and has me thinking about caramel apples and orangey-red leaves and pumpkins and endless good hair days.

Sigh. I love me some fall.

Which is partially why I found myself yesterday trolling for soup recipes. A still summery soup that had a hint of fall in it. Something spicy and smooth that takes full advantage of fresh vegetables.

Enter one African Coconut Curry Soup with Chickpeas

For one thing, I love me some curry. For another, I had everything at home except the coconut milk and jalapeno which I popped out on my lunch break to purchase. The prep work is easy enough, just cook the rice, chop the veg and get psyched.

In my case there was some mental prep involved as I faced my nemesis, the mighty jalapeno. Let us not forget the incident of 2008 in which I basically suffered third degree burns and temporary blindness from this innocent looking little pepper. So maybe I had a bit if PPTSD (pepper post traumatic stress disorder). But I decided 2 years was enough time to gain some perspective and give it another try.

But not without the proper armor, of course.

In any case, the soup was a success of epic proportions. I did up the curry to about 2 tbsp because I love curry but other than that I thought the proportions of everything were perfection.

And so easy to go from this

to this

which I let simmer until Adam came home from class and we enjoyed it with some fresh pita bread.

Doesn't it look festive?

It was spicy and smooth. It was bright and bold. It was delicious!!

Spicy Szechuan Eggplant

2010-08-11T09:55:00.000-07:00

In addition to No Cucumber Left Behind and the not yet mentioned Tomato Mania of 2010, we are also involved in the Eggplant Explosion up in here this summer. As I have mentioned previously, Adam and I signed up for a CSA share at the beginning of the summer and so every Friday we receive a burgeoning bevy of delicious summer produce.

I am somewhat relieved to admit we made it through the Beet Bonanza portion of the summer, wherein we struggled to use the beets as fast as we received them. Pickled. Roasted. Boiled. Grated Raw. What is up? I was not too sad to see those phase out as July turned to August and for radishes and broccoli to phase in.

Ever abundant no matter the date is Zucchini, Squash and the glorious Aubergine (Eggplant! But it's so much more fun to say aubergine, no?). The Zucchini and Squash I have down. Sauteed with a little salt and pepper. Grilled. Stuffed. I made enough Zucchini bread to feed a small nation this weekend and some to die for Squash Fritters (recipe posted earlier this week).

But the Eggplant I have had to do some research on. I did a lovely Eggplant Parm a few weeks ago. And of course given my new hookup for cheap tahini (Locals, the Iraqi food store across from KFC on Hancock in Quincy has super cheap Middle Eastern food including to die for fresh Pitas!) Baba Ghanouj is in the mix as well. But to be honest I haven't cooked Eggplant that often so I find myself trolling for recipes.

I was sure of a few things. I didn't want to bread it and I wanted it to be SPICY. Enter one Spicy Szechuan Eggplant Recipe from AllRecipes.com. I followed the recipe to the tee, except I switched out the ground beef for yours and my favorite fake meat Gimme Lean! And instead of chili sauce I used some Thai Chili Paste I had in the fridge. Because you know you always end up with things like because you buy a 6 oz jar to use in a recipe....and the recipe only calls for 1/2 a teaspoon so you have it in your fridge FOREVER. I am trying to use that shiz up.

Anyway what can I say about this dish? Its spicy but not TOO spicy. It's texturally stimulating between the spongy eggplant and ground (faux) beef and shrimp. It's visually delightful. I like that the sauce is spicy and rich but somehow light enough that it doesnt mask the flavors of the induvidual ingredients. And you know what if you dont want to use the protein I used, use what you like! Chicken would be lovely. I'm sure tofu would be delightful. Just don't nix the eggplant since it really is the star of this dish!

I also want to mention that whenever I cook Szechuan I think of that scene in Grumpy Old Men when Ann Margaret breaks into Jack Lemmon's house to make him dinner and when he is like what the hell? She informs him "I'm cooking Szechuan" as she coquettishly adds spicy red chiles to her pan.

But maybe that's just me!

Buffalo Tofu Tenders

2010-08-10T05:18:00.000-07:00

Since Adam and I are moving soon, I am on a mission to use up all the "stuff" we have accumulated food-wise, before we go. You know the "stuff" I mean. Condiments used only once. A forgotten marinade. That tabouleh kit in the cabinet. That Siracha you bought on a whim. Items I have put off using but whose time has come.

On Sunday night I was thinking about our dinners for the week when I decided tofu would be in order for Monday. So I set about pressing it so it would be ready to prepare the next day. I recently learned about pressing tofu from Jenny and her boyfriend Eric and it has made a world of difference in my tofu eating life. My new method is to buy extra firm tofu, wrap it in paper towel and place it in a strainer over a large pot. Then I place small plate on the tofu and balance 4 large cans on the plate. I let it sit there for about 3-4 hours. You would be amazed how much water comes out of a little tofu steak! And all that water you press out makes the tofu that much more firm, more meat-like in texture and more able to get crispy (yum!) when cooked.

So as the tofu was pressing I was like, what to do with this? A stirfry? Maybe grill it and toss it on a salad? I peered into the fridge, gazing at at the contents of the door when my eyes fell upon this:

A ha! Now things are getting interesting. I thought it would be fun to try and buffalo some tofu and so with that, Buffalo Tofu with Cucumber Dipping Sauce was born.

Why cucumber dipping sauce? Because I have approximately on million cucumbers in my crisper and I will be damned if any of them are going to waste. Plus, the cooling effects of a cuke would pair lovely with the buffalo heat! I also made a lovely and refreshing corn and cucumber salad which complimented it beautifully (and also helped in my No Cucumber Left Behind endeavor)

SO here is the super easy, super delicious recipe. You will want to start it the night before, then when you come home from work the next day it's really easy to throw together. If you love buffalo wings, you will love these.

Buffalo Tofu Tenders
1 package of extra firm tofu, pressed and drained and cut into fingerlings
1/4 cup Ken's Buffalo marinade (or you could make your own of course) + 2 tbsp
1/4 cup flour
1 tsp chili powder
salt and pepper to taste
3-4 tbsp vegetable oil

Cucumber Dipping Sauce
1 small cucumber, peeled, seeded and chopped
1/4 cup fat free cottage cheese
1 tbsp Smart Balance mayo
1/2 garlic clove, minced
salt and pepper to taste

Cucumber and Corn Salad
2 large cucumbers, peeled, seeded and sliced
Kernels from 2 ears of roasted/cooked corn
1/2 medium onion, thinly sliced
1/4 cup vinegar (whichever kind you like, I used rice wine)
1 tbsp sugar
1 tsp salt
1/2 tsp pepper

Combine all the ingredients for the salad in a large bowl. Mix well, cover tightly and chill for several hours/overnight.

Next, place your pressed and sliced tofu into a plastic bag with the marinage. Make sure the tofu is fully covered and chill for at least 24 hours.

The next day when you are ready to cook, preheat the oven to 350.

Place the oil in a large pan over medium high heat. Meanwhile mix the flour and spices. Dredge each tofu fingerling in the flour, ensuring it's well coated. Cook in the oiled pan about 2-3 minutes a side until crisp then remove from heat. Place the buffalo tenders in a shallow pan (I used a pie plate) and brush the remaining 2 tbsp marinade over them. Bake at 350 for about 5 minutes.

While they are baking combine all the indredients for the sauce in the blender. Blend until smooth.

A delicious, meat free summery meal!

Pesto Stuffed Tomatoes and Squash Fritters

2010-08-09T05:34:00.001-07:00

Dinner last night.

Pesto Stuffed Tomatoes and Squash Fritters.

Both of these recipes were delicious and easy to prepare. The only modifications I made were to add chopped garlic and pepper to the fritters and I used fresh breadcrumbs with the tomatoes (threw a couple of sandwich thins in the food processor).

I havent had the time this summer to properly update this blog which is a shame given all the delicious vegetarian recipes I have come across and uses for fresh summer produce BUT I figure I can at least throw a picture up and a link to recipes.

Buffalo Chicken Sliders

2010-06-04T07:18:00.000-07:00

If you love buffalo wings with blue cheese this is it in burger form. A great little bite and a hit with all ages! It comes together really easily and its always nice at a cookout to have something in the fridge that you can just throw in the oven for when food is running low.

1 lb ground chicken
¼ cup crumbled blue cheese
1/8 cup buffalo marinade
½ a medium onion, chopped finely
1 clove garlic, minced

Combine all ingredients in a bowl. Mix thoroughly.

Form into small patties (about 2 inches across). Place on baking sheet lined with wax paper and chill for at least one hour.

Cook at 350 for 25 minutes.

Serve on dinner rolls with a toothpick to secure.

Makes about 15 sliders!

Absolutely delicious!

Spaghetti with Spring Spinach and Tomato Sauce

2010-05-20T06:19:00.000-07:00

I love the taste of home made spaghetti sauce. Once you make it for yourself, you never want to go back to a jar! But it's tough on a weeknight. You're home from work. Would love some fresh sauce for your spaghetti but there is none in your freezer and you don't have the 8 hours neccesary to throw together the perfect all day long simmered sauce.

This is the perfect dish for nights when you don't feel like putting a ton of effort into dinner but still want that delicious fresh homemade sauce taste. And for when you want to showcase some perfect nearly summer vegetables like tomatoes and spinach! Even better, the ingredients are totally inexpensive. The comsumate low maintenance meal!

Spaghetti with Spring Spinach and Tomato Sauce
2 servings, 5 pts each
1 lb roma tomatoes, roughly chopped (i like to cut them into 1/2 inch wheels and cut each wheel into 4ths)
2 cups spring spinach, chopped
1 medium onion, diced
1 clove garlic, minced
1 tsp olive oil
1 big pinch Herbs de Provence
2-3 tbsp chopped fresh parsley
1 tbsp balsamic vinegar
salt and pepper
2 servings cooked whole wheat spaghetti
4 small slices of french bread

Heat a large shallow pan over medium heat with the olive oil. Add onions and cook until soft, about 5-7 minutes. Add garlic and cook until fragrant - 1 minute or so.

Add tomatoes and cook for about five minutes.

Then add the spinach,

and continue to cook over medium heat for about 10 minutes.

Then reduce to low, sprinkle in herbs and salt and pepper to taste and simmer for 15 minutes.

As it cooks down it smells wonderful and as the liquid escapes the vegetables it takes on a chuncky sauce texture that is divine over pasta!

Before serving splash on some balsamic and a sprinkling of parsley to brighten up the flavor

Serve over the whole wheat spaghetti and with two small slices of french bread.

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Raspberry-Mint "Custard"

2010-05-19T05:37:00.000-07:00

One of the staples I buy at the supermarket every week is fat free yogurt. Mixed with some dip mix - it is a tasty and healthy accompaniment for veggies. It's a great thickener for sauces. And a nice way to cool down anything spicy ( like curries or chili)

So the other night I was making our nightly dessert (Sugar free Jello. I need something sweet after dinner and this 1 point dessert that comes in scads of yum flavors like Black Cherry and Streawberry Banana just does just fine!), when I had an idea.

I mixed fat free yogurt with 1 packet of Pure Via (my go-to sweetener), a drop of vanilla extract and some chopped mint. That - combined with the jello and set to chill, took on a silky custard-y texture not to mention the match made in heaven pair of raspberry and mint.

Of course if you already have fat free vanilla yogurt just go ahead and use that and omit the Pure Via and vanilla extract from the recipe!

It is not only cute (the bright pink "custard" accented by a bright green mint leaf) but it tastes amazing, refreshing and oh yeah, 2 points a serving!!

Raspberry Mint "Custard"
2 servings, 2 pts each.
1/2 cup fat free yogurt
1 packet Pure Via or other non caloric sweetener
1/2 tsp vanilla extract
1 tbsp mint, chopped finely
1 package raspberry Sugar Free Jello

Combine the yogurt, sweetener, vanilla and mix. Pulse in a food processor until well blended. Refrigerate.

Prepare the jello as directed on the box and refrigerate for 1 hour. After 1 hour combine with yogurt mixture and blend well. Pour into serving bowls and chill for another 2-3 hours until firm.

Garish with mint and enjoy!

Serve in a wine glass or margarita glass for an extra festive dessert!

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Light Dijon Dill Crusted Salmon

2010-05-18T05:19:00.001-07:00

Last week I bought a pound of salmon to engage in The Night of Cucumbers, but only needed half of the large filet. So I froze the rest for a later date.

That date turned out to be TODAY.

I wanted to use the abundance of fresh dill I had and I knew it would go just perfectly with some dijon mustard, some lemon and a spattering of panko breadcrumbs (all of which I had in the kitchen). With an eye towards keeping this dish Weight Watchers friendly, I measured and calculated and lo! This delicious fish is a mere 6 points a serving when served with a 1/2 cup brown rice per serving and whatever steamed vegetables you like (I used snap peas).

It's also super easy to double, triple, whatever as you see fit.

Light Dijon Dill Crusted Salmon
2 servings, 5 pts each

2 tbsp panko bread crumbs
2 tbsp fresh chopped dill
1 tbsp grated lemon rind + a few wedges of lemon
2 tbsp dijon mustard
salt and pepper
2 4 oz salmon filets
1 cup cooked brown rice

Preheat oven to 350.

Combine the first three ingredients and set aside.

Place salmon skin side down on a pan lightly sprayed with fat free cooking spray. Salt and pepper a bit.

Spread mustard evenly over the fish.

Press breadcrumb mixture into mustard until well coated.

Cook for 20 minutes or until salmon flakes easily.

Serve with brown rice and whatever steamed veggies you like!

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Chinese Chicken Salad

2010-05-17T06:09:00.001-07:00

I have fond memories of chicken salad.

6 years ago - when Adam and I lived in a one bedroom apartment and I was just getting into cooking, I would make chicken salad every Wednesday night. Adam had just started playing hockey as an adult, and would have practice on Wednesday nights and the abominable hour of 10PM. So clearly he would need a lot of protein and energy to stay up late and skate and score goals and whaveter else they do out there on the ice.

So every Wednesday like a dutiful girlfriend I would defrost some chicken breasts, break out the mayo and celery and whatever else I had on hand that day that might be good and make a chicken salad to serve over a bed of lettuce. And even if I knew I would be busy on Wednesday, I would make the chicken salad on Tuesdays and keep it in the fridge for him. It was a tradition and I kept at it for an entire hockey season. Then when next season rolled around they weren't having regular practices and the chicken salad on Wednesdays tradition kind of tapered off. I must say I think it is NO coincidence that not long after I stopped making chicken salad on Wednesdays, he broke his ankle at a hockey game

There is power in rituals! Especially if the ritual occasionally resembles a Waldorf salad with chicken in it. Yum!

Now for the second part of the lead in which has nothing to do with hockey. I am of late, obsessed with sesame oil. A tiny amount of this amber colored aromatic goes a LONG way in adding flavor to Asian recipes. A little mixed with some rice vinegar is amazing on salads. A few drops in a marinade brings meat to new depths. It's just great!!!

So when I found this recipe for Chinese Chicken Salad, that invoved both my long lost chicken salad, and sesame oil - I pounced on it. This is a fantstic make ahead meal as the longer you let it chill in the fridge, the more the flavors blend. If you're going to have it the same night let it chill at least an hour before serving.

Chinese Chicken Salad
Serves 4, 5 pts each

2 cups cubed cooked chicken
1 red pepper sliced
1 8 oz can sliced water chestnuts, drained
6 scallions, cut into 1 inch pieces
1.5 cups cellophane noodles
3/4 cup fat free yogurt
1 tbsp smooth peanut butter
1 tbsp sesame oil
1 tbsp rice vinegar
1 clove garlic, minced
Spring mix/Romaine/Whatever green you like

Prepare the cellophane noodles

Place the dried noodles in a bowl and pour boiling water over them. Let sit for 2-3 minutes then drain.

Whisk the yogurt, peanut butter, oil, vinegar and garlic together until well blended.

Stir in the noodles, chicken and vegetables except greens.

Cover and chill for at least one hour. Serve over a bed of greens!

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Pink Shoe Loves: Perrier Pampelmousse Rose

2010-05-16T07:02:00.000-07:00

I love sparkling water.

It's refreshing. It's invigorating. And these days there are so many flavors to choose from - there is a sparkling water for every mood! I am partial to Perrier (especially the mandarin orange). I not only love the bottles (so easy to re purpose when you remove the label - as vases, a cute way to serve water at parties, or fill with your favorite mixed cocktail to bring over someone's house)

I like to have a few bottles on hand whenever I have guests over - either to mix in drinks or to serve over ice in glasses. A few weeks ago I was preparing for to have Andy and his roommate Jen over for dinner. While picking up some last minute items on the way home from work I noticed a flavor of Perrier I had never noticed before "Pampelmousse Rose" which is French for Pink Grapefruit.

I picked up a bottle of that as well as the lemon and served both that night. The Pamplemousse Rose was incredible! The perfect hint of grapefruit - a tiny bit on the sweeter rather than tart side. With a spritz of lime it is an ideal alcohol free summer drink!!

It's also great with a glug of Grey Goose and a slice of lime over ice.

Look for it the next time you are in the market for some sparkling water - you will be pleasantly surprised!

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Crustless Broccoli and Cheese Quiche

2010-05-15T07:15:00.000-07:00

While hunting for the perfect crustless quiche recipe I decided to combine a few Weight Watchers quiche recipes and come up with my own. This is delicious and you will never believe it's only 3 points a serving.

It's the kind of breakfast that you feel great after eating!

Crustless Broccoli and Cheese Quiche
4 servings, 3 pts a serving
2 eggs
1 egg white
1/4 cup fat free sour cream
3/4 cup dry fat free milk
1 package frozen chopped broccoli, thawed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup shredded fat free mozarella
1 tbsp reduced fat parmesan
2 tsp olive oil
1/2 tsp salt
1/4 tsp ground pepper

In a pan over medium heat cook the onion, garlic and olive oil for 5 minutes/ until the onion is soft. Add the broccoli and cook for 3 more minutes. Set aside.

In a medium bowl combine the eggs, egg white, sour cream, evaporated milk. Mix well. Stir in cheeses, salt and pepper. Stir in cooled onion and garlic and broccoli. Spray some fat free cooking spray into a pie plate and pour in the batter. Cook for 30 minutes.

Enjoy!

What's great about this is you can put whatever you want in it. The next morning I made another version of this using 1 can of diced tomatoes with Italian herbs, drained instead of the broccoli and threw some chopped basil in the mix as well. Love how versatile this recipe is and how tasty it contines to come out.

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Pan Bagnat (Soaked Bread)

2010-05-14T05:55:00.000-07:00

A sandwich recipe. How droll.

Is that what you are thinking? I hope not because while this is technically a sandwich, I suppose, it tastes like a lot more than that. And involves a little more time and effort. But it is WELL worth it. You will want to prepare it the night before you plan to eat it. Then the next day you can just come home from work, throw together a salad to have with it and voila! A delicious summery meal!

Pan Bagnat
Serves 4, 3 points each.
2 large tomatoes, peeled, "spit" removed and chopped
1/4 cup chopped parsley
1/3 cup shredded fat free mozarella
2 scallions, thinly sliced
1 8 oz baguette (day old)
2 tbsp balsamic vinegar
1 tsp olive oil

First things first here is an insanely easy tip for peeling a tomato.

Cut an X on the bottom.

Place into a couple of inches of boiling water.

Wait for the skin to split (about 20 seconds).

Remove with a slotted spoon and run under cold water. The skin comes right off!

Cut the baguette lengthwise and scoop out all the bread *tearing it into small pieces) leaving mostly crust.

Combine all of the ingredients and mix with the pieces of bread.

Now stuff back into the "shell" of the baguette,

and wrap tightly with plastic wrap.

Referidgerate for 24 hours so the flavors blend and the bread softens a bit.

Then unwrap, slice into 4 pieces, and serve.

I served mine with a salad of Romaine, Carrots, Cucumbers, Scallions, Fat Free Feta and a little vinaigrette (for a total of 2 more points). So tasty!!

For a party - you could even use an entire long baguette, double the recipe for the filling and then slice it into small , appetizer size portions secured with a toothpick!

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The Night of the Cucumber

2010-05-13T09:03:00.001-07:00

With bathing suit season a breath away, I (and Adam inadvertantly since he eats what I cook!) have gone back on Weight Watchers for kicks and giggles!

I decided to do the online option since the new mobile app makes it so easy to keep track of points on the go (and even has a built in point calculator!). Not to mention I just love WW recipes. There are thousands of them and I feel like every day I have a new favorite. In this case my new favorites are what I made last night. A night I will refer to as years go by as The Night of the Cucumber.

I was at Stop and Shop the other day and they had simply gorgeous cucumbers. A good size. Firm. Vibrant green. I bought a few and decided to plan a meal around them. After consulting my WW cookbooks I decided to go with Poached Salmon and Cucumbers with a side of Cold Cucumber Soup.

Now, I had never poached a fish before and was a little dubious about how it would come out (overcooked fish is an abomination). But the broth used to poach the salmon is so flavorful - it gives a rich taste to the fish without adding any extra calories. And poached cucumbers? Might sound a little off but once you try them you will fall in love. They miraculously retain their crispness and impart a delicious bright and grassy flavor to the dish. It screams SUMMER.

And since I have been wanting to do a cuke soup for a while anyway - I decided to serve that on the side. Cuke Two Ways, if you will. The soup was incredibly easy, cool and refreshing. And went deliciously well with the salmon.

Poached Salmon and Cucumber
Serves 4, 5 pts a serving
1 lb salmon
1 cucumber, peeled, seeded and sliced thinly
2 cups vegetable or chicken broth
½ cup white wine
2 tbsp fresh dill (or more if you love dill, which I do)
Salt and pepper
1 tbsp lemon rind
2 cups brown rice

In a large pan – bring to a boil the broth and wine. Add the dill, lemon, salt and pepper and let simmer for 20 minutes to let the flavors blend.

Feel free to taste it and adjust the seasonings as you see fit. I added a bunch more dill because I LOVE DILL.

Add the cucumbers and let cook for 2 minutes

Add the salmon, skin down, and simmer in the broth, covered, for 5-7 minutes.

(I only used 1/2 the fish since it was just for adam and I and I dont like fish leftovers. O froze the rest of my salmon for another time!)

Serve over rice with cucumbers and broth spooned on top.

Cucumber Soup
4 servings. 2 pts a serving.
3 cups low fat plain yogurt
2 cucumbers, peeled, seeded and chopped
2 tbsp fresh dill
1 tbsp fresh mint
1 tbsp fresh chives
1 tbsp lemon juice (optional)
½ tsp salt
1/4 – ½ cup water.

Blend all ingredients but the water. Taste and adjust herbs/seasonings to suit you. Add water and stir until desired constistancy. Chill 1 hour. Serve with some chopped dill or mint on top.

A delicious, easy to prepare, filling and healthy springy/summer dinner! (All for a mere 7 points total!)

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Caramelized Onion and Spring Spinach Lasagna

2010-05-06T07:15:00.000-07:00

I can be somewhat one-track minded at times.
When I get it in my head that I want to do something. I have to do it. I MUST do it. This is especially true of recipes. Sometimes I come across one and I just have to make it. Immediately. Something about it just cries out and challenges me. This is precisely what happened yesterday when a coworker left a printout of a vegetarian lasagna recipe on my desk with a note “thought you would like this”. As I perused the ingredients I became inttigued. Caramelized onions? Gorgonzola? Spinach and basil?

I just had to do it.

So yesterday after work I went food shopping and when I got home I set about on my task. Now, something I had not considered is how labor intensive this recipe is. I mean it is doable on a weeknight but it is definitely not something you would just throw together quickly. And it is definitely a multi-pan project.

All of the hard work pays off though in the creation of the perfect spring lasagna. The sweetness of the caramelized onions is balanced nicely by the earthiness of the Portobello caps. The spinach and basil ricotta mixture just screams spring and the Gorgonzola sauce is frankly To Die For. Even Adam who loves his meat did not miss it in this dish, and in fact had two large servings.

So. Freaking. Good.

Caramelized Onion and Spring Spinach Lasagna
Adapted from this recipe

9 whole wheat lasagna noodles
4 large white or yellow onions, sliced thinly
4 medium Portobello mushroom caps, gills removed
½ cup red wine
Salt
4 cups spinach
2 cups fat free ricotta
1 cup chopped basil
2 cups fat free milk
Oluve Oil
4 tbsp all purpose flour
3 oz Gorgonzola cheese

Preheat oven to 350.

Cook the lasagna about 2-3 minutes short of what the box calls for. You want the noodles to be al dente. Drain and place in a bowl covered in cool water (Awesome trick to keep them from sticking together while you work!)

In a large pan heat 2 tbsp of olive oil over medium heat. Add the onions and cook until golden brown and very soft. Should take about 30 minutes of slow but if you would like to hurry it up turn the heat up to medium high just keep an eye on it so it doesn’t burn.

Once the onions are done, add the mushroom caps and cook for another 4 minutes.

Then add the wine and 1 tsp of salt and cook until all liquid is absorbed. Remove from heat and let cool slightly.

In a food processor, blend the ricotta, spinach and ½ c basil until smooth. Add a tsp of salt. Set aside.

Next, get a medium saucepan and heat 2 tbsp of olive oil on medium high heat. Stir in the flour and whisk constantly until foaming. Gradually stir in milk, constantly stirring until thickened to the consistency of gravy (2-3 minutes).

Stir in gorgonzola and whisk until melted. Remove from heat. Will thikcin as it stands.

Now comes the fun part. Assembly

Ladle about ½ a cup of the white sauce in the bottom of a 13 x 9 pan. Then layer three of the noodles.

Spread 1/3 of the spinach mixture on top.

Then 1/3 of the onion mixture.

Then ladle on ½ a cup more of the white sauce. Repeat this process 2 more times, finishing with the white sauce. Sprinke the remaining ½ cup chopped basil on top.

Bake for 30 minutes.

And revel in the delight of this vegetarian masterpiece!!

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Kibbeh!

2010-04-27T04:53:00.000-07:00

My love of meatloaf (or beatloaf as we call it in out house) is well documented in this blog.

I love that it can really be tricked out to suit any taste, so long as you have some kind of ground meat you can make any manner of loaf. Ground chicken with chopped apple and onion? Ground beef with tomato sauce and green peppers? Ground pork with mango chutney? Why not.

The one thing that I am not psyched about when it comes to meatloaf, is the messiness of incorporating all of the ingredients. Squeezing raw meat between my fingers is just….not appetizing. So when I came across this recipe for Kibbeh (Middle eastern meatloaf) I was all about the fact that you make the whole thing in your FOOD PROCESSOR.

No Muss No Fuss.

The result is a dense, super flavorful meatloaf that slices easier than a pie and tastes like a dream. I modified the recipe to accommodate what I had in the house and served it with a little salad on the side. Divine! And I can’t wait to try it out with other flavor combos.

Turkey and Sweet Potato Kibbeh
1.3 lb lean ground turkey
Two small (or one large) sweet potato, cooked and mashed
1 small onion
1 tbsp cumin
½ tbsp cinnamon
½ tsp salt
½ tsp pepper

Puree the onion in the food processor (I do this all the time accidentally anyway so I was pumped to find a recipe that actually CALLS for you to do so).

Add the Turkey - pulse until well blended.

Add the potato and spices. Pulse until well blended.

Smooth the mixture into a pie plate. Bake for 20-3- minutes or until firm.

Slice and serve!

See what I mean about easy? Clean up is a breeze and this dish is SO tasty. The perfect weeknight meal.

FRIES!

2010-04-21T05:20:00.000-07:00

We are super into fries in our house.

Lovely little carb sticks grace our plates at least once a week - whether they be sweet potato or russet, coated in cajun spice or herbes de Provence. They are a delicious and healthy addition to any meals.

Well, they are only healthy because I bake and do not fry them. And this has been a process, achieving the perfect baked fry. A fry that is neither underdone nor underdone. That is crispy without being burned. That is firm without being raw.

The secret is in the soak.

I have learned that if you soak your fries in some water in which equal parts salt and sugar have been dissolved for at least an hour, then pat them dry before baking. They come out impossibly crisp and perfect and infinitely more appealing than the oil soaked fries you may be used to.

And I don't know why there is. There is some kind of science behind, something about starches and drawing out moisture so it bakes rather than steams or whatnot. But regardless of the reason, it works.

In case you need a fries recipe, here is my tried and true one.

Perfect Baked Fries
(for 2)
1 large russet potato
olive oil spray
1 tbsp herbs de provence
salt and sugar
water

Slice your potato lengthwise into 1/2 inch slices, then slice each of those slices lengthwise into 1/2 inch fries or so.

Place the fries in a large bowl and full with enough water to cover. Throw in equal parts salt and sugar (( use a solid big pinch of it, because I am exact like that). Swirl the water and fries around until the salt and sugar are dissolved and let sit for an hour.

Preheat oven to 400.

Drain the fries and place on a layer of paper towel. Then use another layer of paper towel to press down on the fries to absorb all the water.

Spray a baking pan with the olive oil spray. Toss the fries on, with a little more spray and sprinkle the herbs all over. Then lay the fries flat, evenly in one layer so they are not touching and bake for 20 minutes.

Flip and continue to bake for 15 minutes.

Salt a little (if desired), Serve and Enjoy!!

When Artichokes Attack

2010-04-15T08:16:00.000-07:00

I had big plans for my post today.

I was going to share with you this delicious recipe for Lemon Braised Artichokes over Pasta. I was going to talk about how easy to prepare it was, how the artichokes were so tender and lemony, how the whole meal represented all that is good about the spring.

Though I had never prepared artichokes before, i had the highest of hopes.

I sliced the artichokes, per the recipe.

I felt I had a good handle on things.

Then things just kind of....

....fell apart

How can I put this delicately?

This dish?

Did not come out good.

At all.

The artichokes were hard and tough on the outside and mush on the inside. I didn't peel them enough. I didn't cook them correctly. I created an abomination from a delicious spring vegetable.
Tragic!

Once I do some more research and clean all of the artichoke "feathers" out of my kitchen, I plan on attempting this again.

You will not conquer me, Artichoke! You may have one the first battle but I intend to win the war!

Orzo Salad with Roasted Vegetables

2010-04-12T05:13:00.000-07:00

Last week I was contemplating dinner when a coworker remarked on the Vegetable Tart I had posted earlier in the week. She was going to make it for dinner that night, and wanted to share with me one of her favorite recipes as thanks. I am always interested in trying other people's "go-to" recipes and when I saw it was a Barefoot Contessa recipe, even more so.

You should know that I am involved in a love affair with orzo. The shape and size of rice, with the texture of pasta - it is ideal for anything from pasta salads to stir fries. When cooked correctly it has this silky texture that is to die for. I forsee a lot of orzo salads and sides happening this summer - and this recipe is certain to be one of them!

Orzo Salad with Roasted Vegetables
from the Barefoot Contessa

Ingredients for salad
1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta or rice-shaped pasta
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted (pine nuts)
3/4 lb good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

For the dressing
1/3 cup fresh lemon juice (2 lemons)
1/3 cup olive oil
Salt and pepper to taste

This really couldn't be easier. Preheat the oven to 400.

Take your chopped eggplant, peppers and red onion and combine in a bowl.

Toss with olive oil and salt and pepper to taste. Spread out on foil lined baking pan.

Roast for 40 minutes / until slightly browned.

While the vegetables are roasting prepare the orzo per the instructions. When it is done drain and rinse in cold water.

Toss with roasted vegetables and let cool to room temperature. Add basil, scallions, feta and pine nuts. Toss with dressing.

Look how festive!

And a taste explosion to boot. My brother, when I told him I was making an Orzo Salad with Roasted Vegetables, wanted no part of it. But when it was done he had some and liked it so much he even had seconds! It is fool proof and I think would appeal to anyone. Thus it would be a simple,tasty and well recieved addition to any cookout!

Pepperoncini Martini

2010-04-09T06:52:00.000-07:00

Wendy, our favorite bartender at the Fox and Hound, threw this cocktail together last night and it was surprisngly delicious. The slight spicyness of the pepper juice was delightful and refreshing.

I reccomend it for any dirty martini lover!!

Pepperoncini Martini

3 oz. gin (or vodka)
2 oz. pepperoncini brine (from jar)
Splash of dry vermouth

Garnish with a pepperoncini and enjoy!

Ham and Spring Vegetable Salad

2010-04-07T17:02:00.000-07:00

It's too hot to cook.

I love that it's only April 7th but I can still say that!

Ok maybe it's only in the high 70s and cooling off as dusk approaches but still....it's pretty hot and I did not feel like firing up the oven.

So instead I relied on this salad which is kind of twist on Salade Nicoise. Maybe it lacks tuna. And the anchovies. And the eggs. And black olives.

But it has potatoes in it! And shallots! And maybe not green beans but sugar snap peas!

If you squint and are a little drunk, it's kind of like a Salad Nicoise.

But regardless of what it kind of is, it absolutely is delicious and refreshing, super easy to assemble and harkens to a time when it was okay to eat with your hands. Which in my house was yesterday. And also today.

My version of this recipe makes a few adjustments and is meant to serve 2 - but you can click on the below link to get the original recipe that serves more! And pardon the photos - I left my camera at my parents' house last night and used my phone for these. It's kitchy, right?

Ham and Spring Vegetable Salad with Shallot Vinaigrette
(adapted from Epicurious.com)

Salad
1/2 pound small red-skinned potatoes, quartered
6 carrots, halved lengthwise and cut into 1 inch pieces.
1 bunch asparagus, trimmed, cut into 2-inch pieces
1/2 pound sugar snap peas
8 ounces cooked/smoked ham, cut into 1 inch cubes (you could buy 1 ham steak and just chop it up. Or use turkey ham like me)
1 large bag of spinach

Shallot Vinaigrette
1/2 cup diced shallot
6 tbsp golden balsamic vinegar
2 tbsp spicy brown mustard
1 tbsp olive oil

Hello gorgeous!

Look at those tiny red potatoes! They were so small I didnt even need to quarter them. Thanks Russo's!

For the salad - bring a large pot of salted water to boil. Add the carrots and potatoes.

Cook for 7 minutes. Then add the peas and asparagus.

Cook for 3 minutes. Drain and rinse under cold water and place in large bowl.

Toss with ham

To make the vinaigrette - combine all ingredients and mix thoroughly. My mom gave me the fantastic advice to save glass bottles that usually house pasta sauce and use them for mixing salad dressings. Just add all your ingredients, shake and serve! Works like a charm!

Toss the dressing with the vegetable mixture and serve at room temperature over plates lined with spinach leaves!

Completely delicious!

Roasted Vegetable and Goat Cheese Tart

2010-04-06T05:50:00.000-07:00

As the warmer weather lingers, I find myself yearning for summer produce. You know what I mean; tomatoes so sweet and crisp you can bite into them like apples, perfect summer corn, succulently juicy and bright berries.

Sigh!

Adding fuel to my summer produce fire is my excitement over a recent decision. Adam and I decided to go in on a full share at our local CSA with our friends The Feldmans this summer. So once a week on Friday afternoon we shall recieve a big crate of locally grown, farm fresh produce. If that is not a good way to end the week I don't know what is.

And already my mind is reeling with possibilities for all that produce. Epic salads. Platters of marinated, grilled vegetables. Berry fools so good they make you forget your name. And of course, one of my favorite vehicles for delicious summer vegetables and fruits: the tart!

And then I thought, why wait for the summer to partake? I was in the mood for a tart and so a tart I shall make.

Since it is not quite time for the tomato tart, I hunted around yesterday until I found the LA Times' recipe for their Roasted Vegetable and Goat Cheese Tart. For one I love the taste of roasted , herbed vegetables. For two, hello goat cheese you are my lover. And for three, I like that this recipe lets you cheat and use a premade crust because my pastry skills ain't what they used to be (or ever were, really if we are being honest).

This is also a great recipe because you can just use what vegetables you have on hand or whatever looked good at the market that day. And you can make your own pie crust if you want, you show off. Or you can use puff pastry. I followed the ingredients they called for because because I did not have the emotional werewithall to be creative. It was Monday, after all!

LA Times' Roasted Vegetable and Goat Cheese Tart
Serves 6 main course servings

1 zucchini, sliced thin
1 yellow squash, sliced thin
1/2 pound sliced mushrooms
2 shallots, sliced thin
2 plum tomatoes, seeded and diced
1 red bell pepper, diced small
1 tablespoon thyme
1 tablespoon oregano
1/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
4 ounces goat cheese, room temperature
3 fat free ounces cream cheese, room temperature
1 tablespoon freshly grated Parmesan cheese
1/4 cup egg beaters
1 (15-ounce) package refrigerated pie crusts for 2-crust 9-inch pie

First of all check out the produce. I was glad that the vegetables the recipe called out for actually looked good at the market!

I used to be anti mushroom and in some ways I still am. But when you're roasting vegetables there is no beating the earthy quality they impart. And the texture of all the vegetables kind of all meld all together so if it's the texture of the shrooms that bothers you (as it does me at times) it's not really an issue in this dish.

Preheat the oven to 400 degrees.

Mix the all of the vegetables and herbs large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.

Pour the vegetables into a large roasting pan in a single layer.

The recipe actually called for spreading the mix out over two pans but one worked just fine for me!

Roast until the vegetables are softened, about 15 minutes.

You can also see I threw in a handful of black olives. I had them in the fridge and figured, why not? They were a tasty addition!

While you're cooking the vegetables, mix the goat, cream cheese, Parm and egg beaters in the bowl of an electric mixer or a food processor.

Mix on high until smooth, about one minute.

The original recipe called for making two seperate tarts, with each pie crust. I just pinched the two crusts together to make one large tart since this was easier for me - but the choice is yours!

Rull out the pie crust dough and pinch to make sure there no holes/tears.

Spread the cheese filling onto the unbaked crust - leaving about a 2 inch border all the way around.

Spread the roasted vegetables on top of the cheese

Pull the edges of the dough up onto the vegetables to create a crust. Pinch to secure.

Brush a little egg beater on the crust and bake until golden brown - about 20 minutes (though start checking it at 15).

Voila!

It was delicious, looked pretty and was really easy to throw together. This just may become a summer dinner party staple!

Budget Dinner: Grilled Flank Steak

2010-04-01T07:08:00.001-07:00

Though I continute to fail, I am always trying to stem the flow of money that bursts from my wallet at the supermarket. I will have a few good weeks of keeping my food shopping budget well within reason and then lose control myself on a Sunday morning at Shaws and spend twice what I would normally spend, for seemingly the same amount of food.

But I never claimed to be perfect! And the most I can do is continually add items to my shopping "must haves" list that ARE budget friendly to offset the splurges. And maybe somehow it will all work out. Right?

You know what I mean by "must haves" - Items you buy every week. The first things you write on the list (before you revise the list to be in order of aisle/location. You do that, right?). Things you just always have on hand.

For me these items include items like fat free Greek Yogurt, chick peas, potatoes, onions, reduced fat string cheese, pasta, egg whites, turkey bacon. And then I usually write "budget meat" which sounds super appetizing but it encompasses a few things:

1) flank steak
2) ground turkey
3) whatever other meat is on sale (chicken, pork, fish, etc)

Please note this is what I TRY to do. But if there is some gorgeous sockeye salmon calling my name I am going for it even if it's not on sale. If there is a chicken recipe I must try occasionally I will buy chicken breasts even when they are exhorbitantly NOT on sale.

In any case I thought I would share my recipe for grilled flank steak because it is SO inexpensive (we're talking $4-$5 for a steak large enough to feed two people) really easy and incredibly tasty. With a little extra effort you can extract from this tougher cut of meat a delicious and tender steak.

The trick is, you want to start the night before you actually want to serve it. Tougher cuts of meat, as you may know, benefit from tenderizing whether the means of doing that is slow cooking or marinating. Each effort will break down the tough parts of the meat leaving you with a richly flavored and tender dinner.

Grilled Flank Steak

1/4 cup balsamic vinegar
2 tbsp soy sauce
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
1/2 tsp cracked black pepper
1 large flank steak

Combine all of the ingredients (except the steak). Don't be afraid to taste it and add more of any of the ingredients to suit you. Mix well.

Remove your steak from the wrapper and salt and pepper it on each time (this cut benefits from multiple layers of flavor)

If you have a large plastic Ziplock bag, place the steak inside, pour the marinade in and seal, making sure there is no air in the bag. I did not have a bag so I used a pyrex dish.

Refridgerate for 24 hours, turning occasionally. If you need to kill some time you can always do what I do!

When you are ready to begin making dinner the next day, Take the steak out of the fridge (leaving it in the marinade) and let sit at room temperature for about 30 minutes. This allows the steak to relax a bit and the marinade to further penetrate.

See how much darker it got. The enzymes in the marinade basically cooked it a little, breaking it down into a tender, delicious steak. Mmmmm.

Now you want to preheat your grill to medium high heat. Flank Steak is best served medium rare at the MOST so you'll want to basically sear the outside, while keeping the inside pink.

Once the grill is hot, place your steak on it.

You should hear a sizzling sound. If not, remove the steak and turn the heat up a little.

Let the steak cook for about 2 minutes for a thinner steak, 3 if it's over an inch thick. Then flip and cook for an additional 2-3 minutes.

Then you'll want to remove the steak to a platter and immediately cover. Let the steak sit for about 5 minutes to reabsorb all it's juices.

Once rested, lay the steak on a clean cutting surface, grab you favorite knife and a a fork and begin cutting into thin, even slices.

Your steak should be nice and brown on the outside and quite pink inside. If it's brown throughout, I am sorry but you have overcooked your steak. Bust out the A-1 and you shoule be ok.

Onced sliced, serve with whatever side you like. I did a caprese salad because that's what I was in the mood for.

The steak was tender and super flavorful and a nice foil for the summery salad. I dare say we enjoyed our #$4 grilled flank steak every bit as much as we would have a filet mignon because with a little more prep work, it was tender and juicy.

So the next time you are food shoppng, give the flank steak a try! If you take care of it, it will take care of you.

Mango Mojito

2010-03-29T05:23:00.000-07:00

I belong to a book club. Once a month a different member of the club hosts and we meet to discuss the current assignment. It was my turn to host this month and our selection was "A Passage to India".

Now, I am the first to admit I am no Ina Garten. I wish I had the time to create a multi course Indian feast but I happen to have a full time job and a social life. So thanks to Trader Joe's and their amazing selection of frozen ethnic meals I was able to pull together a great feast of Biryani, Channa Masala, Vegetable Samosas and Garlic Naan (ok I totally forgot to serve the Naan but I enjoyed it the next day).

There is however, a component of menu planning that I never skimp on and that is COCKTAILS. I wanted to serve something somewhat Indian, refreshing, summery (since it was unseasonably warm that day).

What to do?

The answer was simple. Mango Mojitos! The sweet delicious smoothness of mango punched up my crisp mint and zesty lime. Oh lala! And it's a cinch to make. You will definitely want a few pitchers of these for your next warm weather gathering.

Mango Mojitos
(makes two good sized pitchers)

32 oz Mango Nectar (find it at Trader Joes or the Spanish aisle of your local supermarket)
1 750 ml bottle mango rum (I used Cruzan)
2 large bunches mint
2 limes + 1 lime,sliced into wheels for garnish.
Club Soda

Since I was splitting this up into two pitchers, I tore the leaves from each bunch of mint and put it in each pitcher. Then I squeezed the juice from one lime into each picther and muddled for about 3 minutes, until it smells so minty you can't stand it. Then fill each pitcher with equal amounts of the mango rum, using the entire bottle (what what!), then top off each pitcher with the mango nectar, using the entire bottle of that as well.

To serve, pour into a wine glass filling about 1/2 way and top off with club soda! Garnish with a lime slice.

So refreshing and delicious. And the mango nectar is sweet enough that you don't even miss the sugar you would normally put in a mojito. Feel free to experiment with other fruit nectars such as papaya or passionfruit!

Chicken Schnitzel

2010-03-29T04:55:00.000-07:00

I have a cache of "go-to" recipes in my arsenal. Meals I have been making for years, the ingredients for which I nearly always have on hand, and which are fairly easy to and quick to make.

One of these recipes is chicken schnitzel.

Schitzel is a German word usually referring to a thin cutlet of veal that is seasoned, dipped in batter and fried. This is actually a somewhat lighter version of that, using chicken since we don't eat veal.

This is a recipe I brought with me from my mom when Adam and I moved in together. After I got over my initial (3 month long) "I don't know how to cook and I burn everything because I cook it on high) phase, this was something I could make confidently and now six years later it is still in the mix.

I usually just make a small portion for Adam and I but it's super easy to modify it to feed a crowd. I like to serve it with asparagus and rice but it's also equally good over a salad dressed with a light, lemony vinaigrette. It is also DIVINE the next day in a sandwich with whole wheat bread and spicy brown mustard.

Chicken Schnitzel
(Serves 2)

2 boneless skinless chicken breasts
1 cup seasoned panko (Japanese bread crumbs, or use regular ones if that's what you prefer. I just like how crispy the panko is!)
1/2 cup egg whites
2 tbsp olive oil
1/2 lemon
1/4 cup flour.
Salt and Pepper

First you want to slice your chicken breasts lengthwise so you have four rather thin fillets. Then pound them out even more so they are 1/4 an inch thick or a little less.

Next you want to assemble your breading station. So set up one shallow bowl with the flour, one with the egg white and one with the breadcrumbs. The most important part of any breading endeavor is to season everything! You want flavor in every layer of the dish, so sprinkle salt and pepper into the flour, and egg white (and even the bread crumbs, especially if they are unseasoned) and mix thoroughly.

You will also want to salt and pepper each side of your chicken filets. Once you do that, go down your assembly line. First dipping in the flour, then the egg, then pressing into the panko until well coated on both sides. Repeat with remaining chicken filets.

At this point - I like to chill the chicken for at least fifteen minutes in the fridge. This step is optional but I think it really helps the breadcrumb crust adhere to the meat.

Heat a large shallow pan over medium heat. Add your olive oil and let warm up for a few minutes. Then add your chicken - cooking about 2-3 minutes a side (so it's slightly brown on the outside)

Plate and spritz with a little lemon juice before serving.

Hello gorgeous!