the awesome Vegetarian

Black Bean & Corn Salsa

noreply@blogger.com (Sarah) — Thu, 16 Jun 2011 17:48:00 +0000

Hello friends! When we last met, it was the dead of Winter here in Michigan and it was nearly unfathomable to me that Summer would ever come. By some miracle though, it did and is now upon us. And so, I've decided to come out of hibernation and even try to start blogging some recipes again! I know, I know. Try to contain your excitement.

First up this Summer is a wonderful little salsa concoction that I whipped up last weekend. This was inspired by a black bean and corn salsa that I've purchased previously but have never been able to find a recipe that is comparable. So I decided to try and create my own. I was quite pleased with how it turned out. This would be a great appetizer for summer parties and barbecues!

Black Bean & Corn Salsa

Ingredients:
1 can organic black beans
1/4 cup diced onion
handful of cilantro, chopped
1 medium sized tomato
1/2 of a large bell pepper, diced and sauteed just until soft
1-2 dried red chile peppers, crushed (amount dependent on desired spice level)
2 garlic cloves, diced
1/2 can of unsalted whole kernel corn, drained
1 tsp coarse sea salt
Fresh squeezed lime juice
Chipotle powder sprinkled to taste
Dash of sugar

Directions:
Heat black beans in a large saucepan over medium low heat to a low simmer. Add onions. Cover and let simmer for 5-10 minutes, stirring occasionally. (I use this time to chop and prepare the other ingredients) Add water as needed if you feel the beans are too dry. You want it to be saucy but not too soupy. After the beans have cooked for about 10 minutes, use a potato masher to mash up about half the beans.

Continue to stir well and add the other ingredients as you prepare them. After all ingredients have been added, cover and let simmer for 5 minutes more.

Remove from heat and allow to cool. Serve with warm tortilla chips (I spread unsalted tortilla chips on a baking sheet and lightly sprayed with olive oil and sprinkled with a little sea salt then baked for 5 minutes at 400 degrees.)

Serves about 4-5

Awesome Cooking Playlist - Soothing Winter Songs

noreply@blogger.com (Sarah) — Sat, 12 Feb 2011 00:10:00 +0000

It's cold in Michigan right now. I mean really cold. The type of cold that tempts me to turn my living room into a fort of pillows and blankets and hibernate for the next month or two. Instead of doing that though, I've been turning to music to get me by. One of my favorite artists to listen to mid-winter is Gretchen Parlato. She's a fantastic jazz singer with breathy vocals that soothe and have the ability to make my house feel cozy and warm. And, as Michael Scott says, there's nothing classier than boring jazz music. (although, I'd hardly call her music boring)

I snuck in some extra songs at the end that aren't of the "jazz" category but I think help nicely round out this playlist. Included is a great Michigan-native band that Anne Marie introduced me to called Breathe Owl Breathe. I also threw in a little Mumford and Sons, Paolo Nutini, and a few other miscellaneous artists.

I like to enjoy this playlist while spending a chilly evening cooking in a warm kitchen and sipping a glass of wine. I can't think of a better way to relax!

Baked Eggplant Parmesan

noreply@blogger.com (Sarah) — Thu, 10 Feb 2011 22:10:00 +0000

Eggplant is a weird vegetable. Everything from the name to the color, the shape, the texture.....it's odd. Nearly every time I ask how someone feels about eggplant, I'm given the same answer: "It can be good if it's prepared and cooked the right way." As if they are afraid I'm going to suggest they drink eggplant milkshakes or eat it raw like an apple. Truth be told though, I have to agree with this sentiment. I am also hesitant to always fully commit to liking eggplant on the off chance that it will be offered to me in some awful form and I will be forced to eat it under the "you said you liked it!" obligation of etiquette. This recipe for Baked Eggplant Parmesan however is one that I think has mass appeal...even to the most finicky of eggplant eaters. I served this on top of whole wheat spaghetti. I doubled the sauce recipe below and used the excess to spoon on top of the spaghetti before topping with the eggplant and a little extra fresh grated parmesan.

Baked Eggplant Parmesan

Preparing the Eggplant:

1 eggplant, sliced crosswise into 1/2 inch slices (after removing the ends, I was able to get approximately 8 slices)
Salt
1 egg, beaten
3/4 cup panko bread crumbs
1 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Olive oil for misting

Place eggplant slices in a single layer in colander and sprinkle with salt. Let sit for one hour. This allows all the moisture to drain from the eggplant and will give a better texture in the end.

1. Preheat oven to 400F

2. Mix Parmesan, panko, garlic powder, and oregano in a shallow dish. Dip each slice into beaten egg and coat each side. Dip slice into cheese mixture and press firmly on each side to generously coat. Place each coated slice onto baking sheet that has been misted with olive oil.

3. Mist the tops with olive oil and place in oven for 40 minutes or until golden brown.

Preparing the Sauce:

(if you intend to serve this over spaghetti, double the sauce recipe)

1/2 teaspoon olive oil
1 clove garlic, minced
28 oz. canned petite diced tomatoes (undrained)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flake (decrease amount of this if you prefer a less spicy sauce)
1/4 teaspoon salt
Handful of fresh basil leaves, chopped roughly

1. Heat olive oil over medium heat. Saute garlic for a few minutes.
2. Add tomato, red pepper flakes, oregano, and salt. Let sauce simmer, stirring occasionally for about 5 minutes. Reduce heat. Add chopped basil leaves.

Put it all together:

1/4 cup parmesan cheese, freshly grated
3/4 cup shredded mozzarella
baked eggplant
sauce

1. Reduce oven temp to 350F.
2. Mix the parmesan and mozzarella.

3. Add a spoonful of sauce to the bottom of baking pan or casserole dish and spread thinly. Be careful not to use too much to preserve the crispiness of the baked eggplant.
4. Add eggplant slices in single layer. Sprinkle cheese mixture across layer. Spoon sauce on top. Again, do not over-do the sauce as you want to maintain the crispiness. Finish off with a more generous layer of cheese (be as generous or stingy as you like, it's all your preference). If you are using a smaller pan, you can layer the eggplant, just be sure to finish with cheese on top.
5. Cover with foil and bake for 20 minutes. Remove cover and bake for another 10 minutes or until the cheese is boiling.

Serves approx 6

Orange Basil Chocolate Truffles

noreply@blogger.com (Sarah) — Tue, 25 Jan 2011 16:08:00 +0000

I spent almost the entire past weekend in my kitchen baking and cooking up a storm which I have not done in awhile. Something about it being so cold outside makes standing in front of a hot stove seem very appealing. These truffles were one of my many weekend creations. They are the perfect partner for a Saturday afternoon coffee break or an after-dinner delight.

This little gem of a recipe came to me from a book that I've had sitting on my shelf for awhile now and don't use often enough. Maria Elia's The Modern Vegetarian is a fabulous book filled with so many fantastic recipes, inspiration, and beautiful photos. Sprinkled throughout the book are fun little mini-sections dedicated to specific ingredients such as peas, coffee, and even beets (although I'll admit I bypassed that one because beets are gross). Even on my most un-creative day, I can find inspiration in this book.

Below is my adaptation of her Chocolate Truffle recipe. In the book she offers a plethora of unique flavoring ideas for these truffles. I chose to try out the orange and basil combination. I was not disappointed.

Orange Basil Chocolate Truffles
Ingredients:
2/3 cup heavy cream
7 oz dark chocolate, broken into small pieces (the higher cocoa percentage the better)
1 1/2 Tablespoons unsalted butter, diced
1 cup unsweetened cocoa powder, for dusting
Zest of 1 orange
A few basil stems

1. Heat the cream in a saucepan over medium heat. Mix in orange zest and basil stems. Remove from heat and let cool for 30 minutes to infuse.
2. In a medium size bowl, place diced butter and broken chocolate pieces.
3. Reheat the cream to almost boiling. Strain into bowl over butter and chocolate. (I found a cheesecloth to be perfect for this) Stir until smooth.
4. Place chocolate mixture in plastic container and refrigerate until firm. At least 2 hours. Once firm, use a scoop or melon baller to form truffles (or you can be like me and freestyle it with a spoon and your hands)
5. Drop each ball into cocoa powder to coat. Refrigerate until ready to eat!

Blueberry Gems

noreply@blogger.com (Sarah) — Sun, 07 Nov 2010 22:03:00 +0000

Often I find myself pressed for time in the morning as I rush out the door to work making it difficult to prepare much more than a piece of toast with some peanut butter haphazardly slapped on it for breakfast. Discovering these little gems was just what I needed to add some variety to my morning. I can make them on a Sunday afternoon, as I did today, and they will last through the week. The best way I can describe these is as a cross between a scone and a muffin. I adapted this recipe from a very old cookbook altering a few ingredients to make it more nutritious. If you want it to be a bit moister replace half the milk with heavy cream instead. In my opinion, it's an instant classic and a great way to start the day. Sorry Wheaties.

Blueberry Gems

1 cup blueberries
2 1/2 cups whole wheat pastry flour (All Purpose could be used as well)
4 teaspoons baking powder
1 cup milk
1 organic egg, beaten
1/4 cup sugar
1/4 vegetable shortening or butter
1/2 tsp salt

Preheat oven to 375F

1. Mix 1/2 cup flour with the blueberries and allow to stand for one hour.

2. Cream the shortening or butter with the sugar and add the beaten egg.

3. In a separate large bowl, sift together the flour, salt, and baking powder. Add 1/2 cup milk to the sifted flour and 1/2 cup milk to the bowl with the berries.

4. Add the sugar mixture to the flour mixture and stir with large wooden spoon. Add the berries last and mix well.

5. Spoon mixture into greased muffin tins. Bake for 30 minutes. Let stand for 5 to 10 minutes in pan. Transfer to wire rack and let cool. Store in air tight container.

Makes 12-15

Balsamic Tofu Steak

noreply@blogger.com (Anne Marie) — Fri, 05 Nov 2010 13:47:00 +0000

Tofu is something we vegetarians eat an awful lot of, but sadly it is often discounted by meat eaters. It is low in fat, a good source of protein and goes with an endless variety of dishes, both sweet and savory. Tofu is a great meat alternative, and though it is a processed food, it is far healthier than all the highly processed meat substitutes you can find in the freezer section. If you buy organic tofu you can avoid those heavy chemicals sprayed all over the soy beans.

I did two versions of this recipe, one with a breaded/asiago crust and one without (pictured above). Both were delicious, it all depends on if you want to do the extra step of breading the tofu.

Ingredients:

1 14-ounce package extra-firm tofu
2/3 cup balsamic vinegar
1/3 cup thinly sliced red onion
1/2 fresh red chile pepper, minced
1 or 2 cloves garlic, minced
juice of 1/2 a lemon
big pinch of salt
1 tablespoon muscavado or brown sugar
2 eggs (for optional crust)
3/4 cup panko bread crumbs (for optional crust)
1/4 cup grated asiago cheese, or any hard cheese (for optional crust)
1 tablespoon cilantro, coarsely chopped (optional garnish)

1) Slice your tofu block in to 1/2 inch slabs. Lay them in a single layer over a clean towel or several layers of paper towel. Place another clean towel over the tofu and squeeze water out of the each piece by applying pressure. I do this one piece at a time with the palm of my hand, but you can also use whatever heavy object is handy and effective. Sprinkle with a pinch of salt and place tofu in an 8" by 8" baking dish.
2) Now make your marinade. Whisk together the vinegar, red onion, chile pepper, garlic, lemon juice, salt and sugar and pour over the tofu. Flip the slices a few times to make sure they're evenly coated. Let marinate for at least an hour, flipping every so often. When you flip the tofu apply pressure with the flat side of a fork (or your hands). This will help it will soak up the marinade like a sponge.
3) (Skip this step if you're opting out of a crust) Crack the eggs into a shallow bowl and scramble gently. Mix the bread crumbs and grated cheese in another shallow bowl. Coat each slice with the egg (don't worry about chunks of onion sticking to the tofu, this will just add flavor to your crust), then press both sides of each slice into the bread crumb mixture.
4) Heat a splash of olive oil in a pan over medium heat. Add the tofu steaks (as many as will fit without over crowding) and cook each side until golden-brown, 5 to 10 minutes per side. If you're not using the crust, it will take closer to 10 minutes per side to brown because of all the moisture in the marinade.
5) Serve each slice sprinkled with a bit of chopped cilantro.

Awesome Halloween Ideas - A Great Playlist and Great Crafts!

noreply@blogger.com (Sarah) — Fri, 29 Oct 2010 21:36:00 +0000

We interrupt this food blog to bring you....

HALLOWEEN!

Halloween is one of my favorite holidays. It's one of the few holidays that really inspires my creativity and that I have always loved. Even though most trick-or-treating nights throughout my childhood entailed wearing a winter coat over my costume or begging my mom to let me be the Little Mermaid but instead having her dress me up as a clown, I still have fond memories of Halloween. Perhaps this is because Hocus Pocus is one of my favorite movies, or maybe all the sugar induced comas I put myself in after eating half a pillowcase worth of candy helped block out any bad memories. Either way, I freaking love Halloween. Since I enjoy Halloween so much I decided bring you a mega-sized post dedicated to Halloween themed ideas.

To get started, turn on this Halloween playlist: (please note that some of these songs might not be suitable for children)

DIY Halloween Decorations and Crafts

Below are a few of the decorations I made this year. Most of these crafts are customizable and are meant to be tailored to your own imagination!

Spooky Mason Jar Luminaries
Ghostly Pumpkin Chain
Hanging Owl Lantern
Popsicle Stick Haunted House
Pirate Hanging Door Sign

Spooky Mason Jar Luminaries

These luminaries were easily created with some mason jars and acrylic paint. Paint each jar your favorite Halloween theme, add a tea-light candle and you have an instant luminary! I used two different sizes of jars for some variation. Right now these are on my mantle and I like to light them at night. But I plan to set them out on the porch on Halloween to welcome trick-or-treaters! One word of advice: the jars painted entirely black did not let enough light through and thus do not "glow" the way I intended them to. And yes, the two on the end are Batman themed. I just printed off a Bat-Symbol and made my own stencil.

Ghostly Pumpkin Chain

All this little craft required was some construction paper, a hot glue gun, and some Halloween shaped cookie cutters. But you could also draw your own template and use a glue stick. I put together this chain, added the ghost faces, wrote "Boo!" on the pumpkins, hung it up, and then added the decorative spider wire that I had been looking for a way to use.

Hanging Owl Lantern

An individual side

I got this idea from Martha Stewart (don't judge me) and tweaked it to be my own. I used her templates for the lantern shape and used the basic outline of her owl template as well but simply altered it to fit my needs. I used a brown paper bag to make the lantern and tissue paper for the owl design. First I made 3 lantern sides from the outline and cut those out using an Exact-O knife so I could ensure a straight edge. Then, I traced the outline of the owl with a black Sharpie and colored in all the background leaving only the owl orange. I just used tape to attach the tissue paper to the lantern. Be careful though! Tissue paper is super fragile and once you put tape on it, there is no removing without ripping it! I assembled each lantern side individually before gluing it all together with hot glue. Then I punched holes in the top of each of the 3 sides and tied on yarn to allow for hanging. If you lost track, here's a quick rundown of the tools I used:

brown paper bag
orange tissue paper
hot glue
scotch tape
black sharpie
lantern and owl template (here)
hole punch
yarn, string, or twine (your preference)

Popsicle Stick Haunted House

This is perhaps my most ambitious project of the year and one for which I have no explanation. Essentially, I started making Halloween crafts and decided that I needed to use popsicle sticks some how, some way. So I came up with this idea of making a haunted house. It sounded much easier in my head than it turned out to be. I'm not going to detail how I put together the house but instead just tell you this: I used popsicle sticks (of varying sizes), hot glue, a little construction paper, and acrylic paint. Good luck.

Skull Hanging Door Sign

By far the most random craft I've put together this year, it's also one of my most favorite. A few years back I had plans to be a pirate for Halloween so I purchased a bunch of pirate themed craft supplies to adorn an outfit with. I did not end up being a pirate and recently discovered the bag full of all my pirate themed craft supplies. So I decided to use them! I took a skirt that I haven't worn in....ever, and cut out some pieces. The skirt had two layers of fabric in perfect colors so I layered them on top of each other but only glued the top edge first so I could still attach the keys to the bottom. I frayed the edges and then applied an iron-on rhinestone skull and crossbones. Then, I needed something substantial to glue the bottom layer to for sturdiness. After digging through some boxes in my basement, I found an old diary from when I was about 7 and removed the cover to use as backing. As a result, the back of the sign is this, which anyone who has ever had an inexplicable love for Lisa Frank can appreciate :

I dug around the house looking for something to use to attach the skeleton key charms and ended up with red satin gift wrapping ribbon. I threaded the ribbon through the keys and glued them between the layers in a staggered position. I attached the last bit of ribbon at the top to allow for hanging. The whole thing took me an hour or two. And most of that time was trying to find supplies in my own house. I'm quite pleased with the result. Again, here's what I used:

Iron-on rhinestone skull and crossbones
Skeleton key charms (large and small)
Two varying colors of fabric, your choice
Red satin ribbon
Hot glue
The cover off your favorite childhood diary
Scissors
An iron (for the skull and crossbones)

Autumn Minestrone

noreply@blogger.com (Anne Marie) — Wed, 27 Oct 2010 14:20:00 +0000

This soup was inspired by a lovely recipe I found in Alice Waters' book, the Art of Simple Food. This is turning into a really great book to own. The hard cover and illustrations give the book a timeless feel, and the content ranges from practical recipes of all genres, to specific cooking techniques and recommendations for utensils and pantry staples. After owning the book for only a few weeks I find myself referencing it almost daily. Her recipes often give you the "bare bones" to make something simple and tasty (be it ice cream, crepes, a gratin or soup) followed by a few ideas to add variation. The following recipe is a riff on her minestrone soup. You want to cook the beans and the pasta separately, adding the beans toward the end (so they wont be overcooked). Waters also emphasizes the need to allow the flavors to fully develop between the addition of each ingredient. You will definitely want to taste along the way!

Autumn Minestrone
Ingredients:

1 cup dried white, cranberry or barlotti beans
1 tablespoon salt
1/3 cup olive oil
1 large onion, diced
3 stalks celery, finely chopped
3 cloves garlic, thinly sliced
1 heaping teaspoon chopped fresh rosemary
1 heaping teaspoon chopped fresh sage
14 ounce can of diced or crushed tomatoes
4 big handfuls kale, leaves removed from ribs, rinsed well, and torn into bite sized pieces
pinch of salt
Half of one butternut squash, peeled and diced (about 3 cups)
3 cups water or vegetable broth
1-2 cups reserved bean broth
1 leek, dark green ends removed, quartered lengthwise, chopped into half-inch pieces and rinsed well if necessary
1 tablespoon apple cider vinegar
Drizzle of toasted sesame oil
1 package small pasta (like ditilini), cooked per package instructions and drained
Freshly grated parmesan cheese

1) Cook your beans (after soaking for several hours or overnight) in a large pot of water that covers them about 2 inches. Bring water to a boil, then cover and simmer for up to an hour. Add a scant tablespoon of salt after 30 minutes or so. To check if they're done you need to taste along the way. Drain the beans but reserve some of the liquid and set aside.
2) Heat the olive oil over medium heat in a large pot and add the onions and celery. Cook until very soft, 7 to 10 minutes. Add the garlic, rosemary and sage and cook for a few more minuets. Add the tomatoes and kale with a big pinch of salt and cook for 5 more minutes, stirring often. Add the squash and water. Bring to a boil.
3) Once boiling, add the leek and reduce heat to a steady simmer. Continue cooking until the squash is soft (15 minutes or so). Finally add the beans and enough of the bean liquid to bring it to a thickness you like. Add the vinegar and a good drizzle of toasted sesame oil. Taste and adjust with more salt or freshly ground pepper if needed.
4) Serve in bowls ladled over the cooked pasta. Garnish each bowl with grated parmesan cheese and a slice of crusty, whole grain bread.

Southwest Style Tofu Taco Salad

noreply@blogger.com (Sarah) — Thu, 21 Oct 2010 19:53:00 +0000

I've never met anyone who didn't love a good taco salad. I stumbled upon a recipe for Chipotle Ranch from My Veggie Kitchen and it inspired me to create a taco salad of my own. This particular Chipotle Ranch recipe is vegan friendly and calls for Veganaise, but I suspect that Greek yogurt could easily be substituted if so desired and would be quite tasty.

The tofu in the recipe is simple to prepare but is time consuming due to the draining and baking required. I recommend getting the tofu started before preparing the rest of the ingredients. Also, any black, pinto or similar type of bean can be substituted in this recipe. If you have time, starting with dry beans soaked over night would be a great way to go!

I prepared this for dinner but you could certainly make a miniaturized version for a lunch. I also served this as a buffet style instead of mixing it all together. I prepared all the ingredients, mixed up the lettuce and taco shell with the dressing, then we built our own salads. It worked wonderfully.

Southwest Style Tofu Taco Salad
Ingredients:

2 cups cooked black beans (or 1 can, drained and rinsed)
1 can golden corn, drained and rinsed
1 head green leaf lettuce, washed and torn
1 medium tomato, chopped
1/2 large red onion, chopped
4-5 hard taco shells, broken into pieces
2 cups long grain brown rice, cooked according to package
Chipotle Ranch (recipe below)
Taco Seasoned Tofu (recipe below)
Any blend of Mexican cheese (optional as topping)
Handful of cilantro (optional garnish)

1. Toss lettuce and taco shell pieces with desired amount of Chipotle Ranch dressing (this varies depending on preferences).
2. Transfer lettuce onto plate and top with desired amount of rice, beans, and corn. Garnish with tomato and onion. Top with Taco Seasoned Tofu along with cheese and cilantro if desired.

Serves about 4 as a main course

Taco Seasoned Tofu
Ingredients:

1 tablespoon chili powder
1/2 teaspoon garlic powder (ground dehydrated garlic, not garlic salt)
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
3/4 teaspoon paprika
2 teaspoons cumin
1 teaspoon each of sea salt and black pepper
1 lb extra firm tofu
1/2 lemon, juiced
Olive Oil

Preheat oven to 400F

1. Drain water from tofu. Wrap tofu in paper towel layers and place between two plates with heavy object on top. Allow to drain for at least 30 minutes. Replace paper towels at least once.
2. While tofu drains, mix together all taco seasoning ingredients. Store any excess in air tight container.
3. When tofu is drained, cut into 1 inch rectangles. Heat a few tablespoons olive oil in a skillet. When oil is heated, sprinkle in 1 teaspoon of taco seasoning. Spread over bottom of skillet. Place tofu in skillet and toss well with oil and seasoning. Sprinkle a bit more seasoning over top of the tofu and toss well again. Let cook over medium-low heat for about 5 minutes.
4. Coat the bottom of a baking pan with about 2-3 tablespoons of olive oil. Transfer tofu from skillet to baking pan in a single layer. Squeeze 1/2 lemon evenly over top of tofu (this is to take some of the spice out of the tofu and give a little extra flavor but feel free to omit this if you like super spicy). Bake in oven for 30 minutes, flipping at least once. Tofu should look slightly puffy and slightly crisp on the outside.

Chipotle Ranch
Ingredients:

2/3 cups cashews
1 cup soy milk
1/4 cup vegenaise or greek yogurt
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tablespoons shallots, chopped
1/2 tablespoons chipotle chili powder
1 teaspoon paprika
1/4 teaspoon salt

1. Add all ingredients to food processor. Blend together thoroughly until almost smooth. Will thicken after refrigeration.

Makes about 2 cups.

Perfect Apple Pie for the Perfect Fall Day

noreply@blogger.com (Sarah) — Mon, 04 Oct 2010 15:10:00 +0000

It's fall here in Michigan and I have to admit, Fall has not historically been one of my favorite seasons. Mainly because it signals the end of my favorite season, Summer, and also means that my least favorite season, Winter, is right around the corner. This year, however, I decided to try and embrace Fall a little bit more.

Fall in Michigan really does have its upsides (as long as you can overlook the dreary rainy days). The leaves turn gorgeous shades of red and yellow, apple cider becomes abundant everywhere you turn, root vegetables are bountiful at the farmer's markets and orchards are available for all your apple and pumpkin picking needs. Oh and let's not forget Halloween, pumpkin ales, pumpkin lattes, apple pie...the list goes on and on.

Last weekend I traveled to the distant land of Kalamazoo, MI (ok it was only 2 hours away), to partake in a day that Anne Marie and I cleverly titled "Fall Day." Fall Day entailed drinking apple cider, visiting an apple orchard, picking apples, and taking adorable photos with pumpkins (which you might have noticed over on our About aV page). Upon my return home, I realized I had more apples than I knew what to do with. Seemed like the perfect excuse to make apple pie!

I found this particular apple pie recipe over at 101Cookbooks and have never used another one since. The only variance I made from the original recipe is to add a scant 1/4 tsp of nutmeg (which I have been told gives the pie a more "spiced" taste) and to only use whole wheat pastry flour. When making this pie, I suggest making the dough first and putting it in the refrigerator to chill for the recommended 1 hour while you prepare the apples. For this particular pie, I used a variety of apple types which turned out wonderfully and really lent to the overall flavor of the pie. It's best to use firmer apples though such as Honeycrisps, Macintosh, Jonathans, etc. so they don't turn to mush once they're baked. One more note: do not be intimidated by making a pie crust. The most common mistake is overworking the dough. If it's your first time, it may not come out perfect but don't give up! Keep trying and you'll get the hang of it in no time!

Perfect Apple Pie

|Step 1: Basic Pastry Dough|

Makes enough for a single crust 9-inch pie or a 9- to 11-inch tart, or for a double crust 9-inch pie.
Active time: 10 minutes
Start to finish: 1 1/4 hours (includes chilling)

For a single crust pie or a tart

1 1/4 cups whole wheat pastry flour (all-purposed can also be used or half whole wheat pastry and half all-purpose)
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3-4 tablespoons ice water

For a double-crust pie

2 1/2 cups whole wheat pastry flour (all-purposed can also be used or half whole wheat pastry and half all-purpose)
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening
1/2 teaspoon salt
4-6 tablespoons ice water

1. Blend together flour, butter, shortening, and salt in a bowl with your fingers or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea sized) lumps of butter. For a single crust pie or tart, drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2. Squeeze a small handful of dough: if it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring or pulsing until incorporated. Do not overwork dough or pastry will be tough.
3. Turn dough out onto a work surface. For a single-crust pie or tart, divide into 4 portions; for a double-crust pie, divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one. For single-crust pie or tart, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide in half, and then flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and refrigerate until firm, at least one hour.
Cook's note:
The dough can be refrigerated for up to 1 day.
From The Gourmet Cookbook edited by Ruth Reichl (Houghton Mifflin Company, 2004)

|Step 2: Make the filling & Assemble the pie|

3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
scant 1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Basic Pastry Dough for a double-crust pie (see recipe above)
1 large egg, lightly beaten, for egg wash

1. Put a large baking sheet on middle oven rack and preheat oven to 425F.
2. Whisk together flour, zest, cinnamon, allspice, nutmeg salt, and 2/3 cup sugar in a large bowl. Gently toss with apples and lemon juice.
3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit it into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Refrigerate while you roll out dough for top crust.
4. Roll out remaining piece of dough on lightly floured surface into an 11-inch round.
5. Spoon filling into shell. Cover pie with pastry round and trim with kitchen shears, leaving 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining 1 tablespoon sugar. With a small sharp knife, cut 3 vents in top crust.
6. Bake Pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. (If pie crust begins to burn, cover with aluminum foil) Cool pie on a rack to warm or room temperature, 2 to 3 hours.

Serves 6 to 8
Active time: 40 minutes
Start to finish: 5 1/2 hours (includes making dough and cooling)

Roasted Garlic Fettuccine

noreply@blogger.com (Anne Marie) — Thu, 30 Sep 2010 17:19:00 +0000

This was a great way to use up what I suspect will be my last purchase of ripe heirloom tomatoes from the Farmers Market this year. The roasted garlic adds a creamy, nuttiness to a simple tomato sauce. Garlic lovers, this recipe is for you.

Ingredients:

3 heads garlic, outer skins removed and tops chopped off to expose each clove.
1/4 to 1/2 cup vegetable broth or water
3 tablespoons olive oil
Pinch of salt
2 pounds ripe tomatoes
2 more tablespoons olive oil
1 tablespoon crushed red pepper flakes
2 tablespoons soft goat cheese or creme fraiche (optional)
1 pound dried fettuccine, cooked al dente per package instructions
Chopped basil and Parmesan cheese for garnish

1) Preheat oven to 375 degrees and line a small baking dish with enough aluminum foil to wrap the three garlic heads together.
2) Arrange the garlic snugly on the foil, cut sides up, and cover just the roots with broth. Drizzle with olive oil and a pinch of salt. Fold the foil over the garlic, making a tight fitting lid. Place in the oven and roast until brown and very soft, 30 minutes or so. Remove from the oven, let cool, and carefully remove each clove. A sharp paring knife works well for this. Discard the papery skins and set garlic aside.
3) While the garlic is roasting, remove the core, skins and seeds of your tomatoes*. Finely chop half the tomatoes and blend the other half in a food processor. Set aside.
4) Heat the 2 tablespoons of olive oil, half of the roasted garlic, red pepper flakes and a pinch of salt in a large sauce pan. Mash the garlic into the olive oil mixture to make a paste. Add the rest of the garlic, leaving the remaining cloves whole. Mix in the tomatoes and simmer over medium heat for 5 to 7 minutes. If you want a creamier sauce, stir in a few tablespoons of soft goat cheese or creme fraiche. Taste and adjust seasoning.
5) Toss the fettuccine with the sauce and serve garnished with chopped basil and Parmesan cheese.

*You can remove the skins easily if you place the tomatoes in a large pot of rapidly boiling water for 15 to 20 seconds. Remove tomatoes with a slotted spoon and immediately place them in a large bowl of ice cold water. From here the skins should come off very easily. Cut each tomato into quarters and use your finger to gently remove each pocket of seeds.

Pesto Tomato Lasagna

noreply@blogger.com (Sarah) — Mon, 13 Sep 2010 20:54:00 +0000

A few weeks ago, Anne Marie was brainstorming ideas for a new lasagna recipe she was concocting. Listening to her ideas got me thinking about how diverse lasagna can be. The noodles are a blank canvas waiting to be filled with whatever tastes and ingredients you find yourself craving that day.

Since it's the end of summer and the markets are overflowing with an abundance of tomatoes, I wanted to make a lasagna using some fresh tomatoes while also steering clear of just creating a traditional tomato based sauce. I wanted the tomato to be a complementary flavor, not the primary. Below is my version of Pesto Tomato Lasagna. Making a lasagna is simple yet time consuming so if you're going to attempt it be sure to do a little planning and give yourself adequate amounts of time.

Essentially, there are 4 steps in this lasagna creation process:
1. Roasting the tomatoes
2. Making the Pesto
3. Making the Bechamel Sauce
4. Assembling the Lasagna

Pesto Tomato Lasagna

|Step 1: Roasting Tomatoes|

Ingredients:

1 large yellow tomato (or 2 medium sized ones)
1 large red tomato
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Sea Salt
Fresh Ground Pepper

1. Slice the tomatoes into 1/4-1/2" slices (keep in mind the thicker you slice them, the thicker your lasagna will be).
2. Place the tomato slices in a baking pan. Drizzle EVOO and Balsamic Vinegar over the top. Top with generous amounts of salt and pepper.
3. Cover with aluminum foil. Bake at 325F for 20 minutes. Set aside

|Step 2: Making Pesto|

Ingredients:

1 1/2 cup fresh basil leaves
1/4 cup EVOO
2 cloves garlic (medium sized)
3 Tbsp fresh grated parmesan
2 Tbsp pine nuts

1. Combine all ingredients into food processor. Process until desired consistency. Set aside.

|Step 3: Making Bechamel Sauce|
(Note: Bechamel Sauce can be made a wide variety of ways. This is my very basic simple Bechamel Sauce. Feel free to substitute your own favorite version if you like! For this recipe, the Bechamel Sauce simply serves to provide the noodles with moisture without overpowering the other flavors.)

Ingredients:

3 Tbsp Butter
3 Tbsp Flour
1 3/4 cup Milk, heated
Salt
Fresh Pepper

1. Melt the butter.
2. Stir in flour. Cook, stirring continuously until bubbles begin to form, approximately 2 minutes. Do not let brown.
3. Add hot milk. Continue to stir as sauce thickens. Bring to a boil.
4. Add salt and pepper. Lower heat and continue to cook 2-3 minutes more while stirring. Remove heat. Set aside.

|Step 4: Assembly|

Ingredients:

1 pkg whole wheat lasagna noodles (I used these with a 9x9" pan and 2 noodles per layer. Since no boiling is necessary, be sure to be generous with the bechamel sauce to give the noodles enough moisture)
8oz Parmesan, freshly grated
8oz Fresh mozzarella (check out the difference between fresh and processed mozzarella here)
1 Tbsp Pine Nuts
Bechamel Sauce (recipe above)
Pesto (recipe above)

1. Coat the bottom of the pan with a generous amount of bechamel sauce. Lay two noodle sheets side by side. Spread a generous layer of bechamel sauce over the first layer of noodles followed by pesto and topped with grated Parmesan.
2. Lay the next layer of noodles. I like to alternate which direction I lay the noodles as I find it can make the pieces easier to serve and holds the lasagna together better. Coat with bechamel and pesto. Then add roasted tomato slices in a single layer. I can usually fit around 6 tomato slices per layer depending on the size of the tomato. Sprinkle Parmesan on top.

First layer of tomatoes

3. Create another layer of tomatoes as above.
4. Create layer of just bechamel, pesto, and Parmesan.
5. Create final layer of tomatoes.
6. Lay final two pasta sheets on top and coat generously with bechamel and pesto. Sprinkle remaining Parmesan on top. Cover the top with slices of fresh mozzarella. Sprinkle some dried oregano on top (optional).
7. Cover with Aluminum foil. Bake at 325F for one hour and 15 minutes.
8. Remove foil. Sprinkle pine nuts on top. Bake for another 10 minutes or until top is becoming golden. Let sit for 15 minutes before slicing.
Enjoy!

Zucchini and Orzo Salad

noreply@blogger.com (Anne Marie) — Tue, 07 Sep 2010 15:19:00 +0000

This sauteed zucchini and orzo salad was easy enough to throw together after an exhausting (but delightful) weekend with some of our favorite people in Chicago. I used a big handful of dill here, but I am sure it would be great with basil, cilantro or your favorite fresh herb. Next time I make this I might add some deeply browned carrot slices or sauteed tofu.

The weekend itself was quite a culinary experience. We enjoyed grilled balsamic-soaked portabellas with bleu cheese (among other grilled-goodness), thanks to my generous and hospitable cousins, as well as a perfectly tart plum crumble (made by Mallory). In the morning, Ryan graced us with huevos rancheros, effectively satisfying a long lasting craving of mine. This zucchini salad did not fall short of the standards set over the weekend, nor did it take any more time or effort than I was prepared to put forth after a long and busy weekend.

Zucchini and Orzo Salad
Ingredients:

1 shallot, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1 cup dry orzo
2 more tablespoons olive oil
2 large zucchinis, 1/4 inch thick, half moon slices
pinch of salt
scant 1/4 cup each chopped dill, crumbled goat cheese and almond slices

1) Whisk together the shallot, lemon juice, olive oil and salt. Set aside.
2) Fill a large pot with water and cook orzo al dente, per package instructions.
3) In the mean time, heat the two tablespoons of olive oil over medium-high heat. Toss the zucchini with the olive oil and a bit of salt. Cook the slices in as close to a single layer as you can, flipping them every two to three minutes for about 6 minutes total. Both sides should be browned.
4) Transfer zucchini to a medium bowl. Add the cooked orzo (well drained) and toss gently with half of the dressing. Wait a minute or two, taste and adjust the flavors if you need to. Before serving toss with fresh dill, goat cheese and almond slices.
Serves 4 as a side

Rosemary and Thyme Potato Pancakes

noreply@blogger.com (Anne Marie) — Mon, 30 Aug 2010 21:10:00 +0000

This is an herb-spiked version of one of my favorite classic recipes. It's simple enough to put together, and sure to be a crowd pleaser.

Rosemary and Thyme Potato Pancakes
Ingredients:

2 pounds potatoes, peeled if you like
1 large shallot, thinly sliced
1 large clove garlic, chopped
1 large egg
1 tablespoon fresh rosemary, chopped
1 tablespoon thyme leaves
3/4 teaspoon salt
a few cranks off a pepper grinder
3+ tablespoons olive oil

1) Coarsely grate the potatoes (a box grater will work well), and transfer to a cheesecloth. Over a large bowl, squeeze out as much moisture as possible, catching all the water and starch with the bowl underneath. The starch will settle at the bottom. Pour off as much water as you can without losing the starch and add the potato shreds to the bowl. Keeping the starch will help keep your pancakes from falling apart.
2) Mix in the shallot, garlic, egg, herbs, salt and pepper, making sure to scrape the sides of the bowl along the way.
3) Heat a tablespoon or two of olive oil in a skillet. Form about 1/4 cup of the potato mixture into a flat pancake shape with your hands and add to the skillet. I can do about 3 or 4 at a time. Cook over medium heat for 3 or 4 minutes on each side, until both sides are golden. Repeat until you've used all the potato mixture.
4) Serve with a dollop of sour cream and sprinkled with more herbs.

Makes 8 to 10 pancakes.

Parma Rosa Rotini with Lemon Cayenne Tofu

noreply@blogger.com (Sarah) — Wed, 04 Aug 2010 20:08:00 +0000

On days that I don't feel like putting a lot of effort into a meal, I often find myself falling back on my trusty sidekick: Pasta! Whenever cooking with pasta, whole wheat is hands-down the best way to go. Otherwise, the standard bleach white pasta has zero nutritional value. Whole wheat pasta has less calories and is filled with healthy fiber.

Since this was a last minute meal, I used pre-packaged baked tofu because it doesn't require any draining and requires less preparation time. If you have the time though, I recommend using regular extra-firm tofu. Slice it in half lengthwise, wrap in multiple layers of paper towels, and let drain for up to an hour with a heavy object set on top to assist.

The great thing about this recipe (and nearly any pasta dish for that matter) is that they make awesome leftovers!

Parma Rosa Sauce
5 Roma Tomatoes
1/4 cup Olive Oil
2 large Garlic Cloves
Sea Salt & Fresh Ground Pepper, to taste
1/4 cup Heavy Cream
1/2 cup Freshly Grated Parmesan
2 Tbsp Parsley or Basil

1 Package Whole Wheat Rotini (cooked according to package instructions)

(1) Heat olive oil over medium low heat. Add garlic cloves whole. Let simmer for 1 minute.
(2) Add the tomatoes. Sprinkle salt and pepper over tomatoes. Cover and let simmer over medium to medium-high heat for about 10 minutes, until the tomatoes collapse. (This would be a good time to start prepping your tofu)
(3) Uncover & cook, stirring often. Fish out the skins if you prefer not to have them. Stir until mix is at your desired consistency (I like mine a little chunkier but some prefer a smoother sauce). Add water if needed to keep the tomatoes from sticking to the pan.
(4) Stir in cream slowly. Add sugar to offset tartness of tomatoes. Let cream mix in fully, then add the Parmesan
(5) Simmer on low heat until ready to use.
(6) Spoon on top of Rotini. Top with Parmesan cheese and parsley.

Lemon Cayenne Tofu
1 package pre-baked tofu, sliced into 8 equal pieces approximately 1/2" thick (or use regular tofu, prepared as noted above)
2 slices of a large Red Onion, cut into strips
Sea Salt and Fresh Pepper, to taste
1/2 Lemon
1/2 tsp Ground Cayenne Red Pepper
2 Tbsp Canola Oil (or Olive Oil if you prefer)

(1) Heat canola oil in skillet over medium-low heat. Add tofu. Arrange tofu in a single layer. Sprinkle salt and pepper over top.
(2) Let Tofu cook on one side over medium heat for about 5 minutes or until it is starting to brown. Flip to other side. Squeeze lemon juice directly onto tofu in skillet. If you like a little more lemon, feel free to use the whole lemon.
(3) Sprinkle the Ground Cayenne Red Pepper over tofu. Let tofu cook for 5 more minutes.
(4) Flip tofu, reduce heat and let simmer for about 5 minutes more, flipping every few minutes.
(5) Serve on top of Parma Rosa Sauce and Pasta

Serves: 3-4

Summer Gazpacho

noreply@blogger.com (Anne Marie) — Fri, 30 Jul 2010 15:09:00 +0000

I find soup to be one of the most comforting and satisfying dishes out there. Even in the midst of these intense heat waves, I still can't help but crave a good bowl of soup.

I had this recipe in mind since the first series of 90 degree-plus days back in May, and finally got a chance to execute it last weekend. With bundles of fresh herbs, veggies and a lovely challah loaf from the Kalamazoo Farmers Market, I found this to be an extraordinarily satisfying lunch or dinner on a too-hot day. I enjoyed my bowl with a spoonful of organic sour cream, but (vegans) feel free to omit this.

Summer Gazpacho

Ingredients:

1/4 cup extra virgin olive oil
3 small ( or 1 1/2 cups) red onions, chopped
1 large clove garlic, minced
2 cups vegetable broth
2 pounds ripe tomatoes
1 cup sliced cucumbers (I like the added crunch of baby cucumbers)
1 sweet pepper, chopped
2 large jalapeno peppers, seeds removed and pepper chopped
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
many cranks of a white pepper grinder (to taste)
juice of 1 lime
1/2 cup basil, chopped

chopped avocado, sour cream, and challah loaf for garnish.

1) Heat the olive oil in a large pot over medium heat. Add the onions and garlic and saute briefly (no more than two minutes, you still want the onions to be crunchy).
2) Add the vegetable broth, stir and remove heat.
3) Finely chop one or two tomatoes and add to the pot. Puree the remaining tomatoes and stir them into the pot as well.
4) Stir in the cucumber, sweet pepper, and jalapenos. Add the cumin and paprika, then salt and pepper to taste. Do not under-salt.
5) Squeeze the lime into the mix, then add the basil. Stir well and chill for at least an hour.
6) Serve chilled, ladled into bowls and garnished with more basil, chopped avocado, sour cream, and pieces of a challah loaf.

Harissa Couscous

noreply@blogger.com (Anne Marie) — Wed, 28 Jul 2010 02:29:00 +0000

I have read several recipes in the past 6 months or so that call for harissa, a red hot chile paste from North Africa. After searching high and low, I have not once come across this condiment at any grocery or speciality store in or around my area. Naturally, I was happy to stumble across this article by Amy Scattergood of the LA Times, describing all the wonderful details of this ingredient, with a basic recipe included. I tried my hand at making my own using guajillo and arbol chile peppers. I must say, the result did not disappoint.

With the above article as a guide, I used a food processor to blend the rehydrated chiles with 1 large clove garlic, 1 teaspoon each of ground coriander and caraway seeds, 3-4 tablespoons of olive oil, one roasted red pepper, 2 sun dried tomatoes and a big pinch of salt.

The options are endless when it comes to utilizing harissa. The first thing I did was mix a spoonful of it into a cup of greek yogurt and chopped mint leaves, and used this as a dip for a few oven baked potato wedges. Then I let it "mellow" overnight, in an air tight jar with a thin layer of olive oil across the top, followed by more experimentation the following evening...

Harissa Couscous
I used yellow split peas in this recipe, but they could certainly be substituted with chick peas, or any white bean you have on hand. Also, because of the vast range of chile peppers and other ingredients that may be used in harissa pastes, be aware of the hotness you're adding before going overboard. My blend of guajillo and arbol chiles turned out pretty mild, resulting in a mellow (but complex) flavor, with just a slight, but delightful, spicy undertone. Lastly, if you are unable to locate harissa paste and don't want to make it yourself, try this recipe anyway. You can substitute crushed red peppers flakes or ground cayenne pepper to taste.

Ingredients:

2 tablespoons coconut oil
2-3 tablespoons harissa paste
1 medium onion (chopped)
2 cups cooked yellow split peas
2 cups cooked whole wheat couscous
1 large clove ginger, minced
1 tablespoon freshly grated ginger
1/2 teaspoon sea salt
zest of 1 lemon, juice of half the lemon
1/2 cup loosely packed, coarsely chopped cilantro
1/4 cup sliced and toasted almonds
a few chopped olives (optional)

1) Heat the coconut oil over medium-high heat until melted and fragrant. Whisk in the harissa paste and blend very well.
2) Add the onion and saute just until it begins to soften (about three minutes). Add the split peas (mix well), and the couscous (mix well), and dial heat down to low.
3) Mix in the garlic, ginger and salt. Let this cook for a minute or two.
4) Remove heat and add the lemon zest and juice. Taste to see if you need anymore salt or lemon. Slice the remaining lemon half in to wedges and set aside.
5) Add half the cilantro and half of the almonds. Stir gently.
5) Serve each bowl garnished with remaining cilantro, almonds, lemon wedges, and a few chopped olives if you wish.

Easily serves 6 as a side.

Eating Well While Camping

noreply@blogger.com (Anne Marie) — Mon, 26 Jul 2010 13:33:00 +0000

It is a little known fact that your dining expectations do not need to be lowered when you go camping. With a little extra preparation, a sturdy camping stove and a will to eat well, you can have plenty of delicious and nutritious meals to enhance your wilderness experience (backpackers, you may have a more difficult time with this one).

This is what was on our menu last weekend when we ventured into the beautiful Manistee National Forest, nestled in the dunes overlooking Lake Michigan:

Veggie sausage with smashed potatoes;
Bean and vegetable soup, cooked beforehand and frozen into ice blocks for the cooler (and reheated on the stove at lunch time);

Couscous salad;
Fajita recipe (posted 7/5/10), fillings wrapped in tin foil, cooked over the fire, and served on warm tortillas (see picture right); and
the recipe I'm including today, Soba noodles with a tangy ginger dressing and grilled tofu.

Zesty Soba Noodles with Grilled Tofu
I boiled the soba noodles the night before, and the dressing was also pre-made (by my kind and loving mother), the afternoon before we left. I know it looks like a long list of ingredients, but it's not as much work as you might think. All the flavors come together wonderfully. Sadly, this is the one dish I do not have any pictures of due to unfortunate circumstances (which may or may not have involved the tragic loss of my car keys in the wilderness).

Ingredients:

8 ounces soba noodles (dry), and cooked per package instructions
1 modest drizzle of olive oil
a pinch of salt
zest and juice of 1 lemon
1 tablespoon freshly grated ginger
1 tablespoon honey
3/4 teaspoon ground cayenne pepper
3/4 teaspoon sea salt
1/4 cup rice vinegar
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons olive oil
2 tablespoons toasted sesame oil
8 ounces extra firm tofu, sliced into 1/2 inch slabs

1) Toss the cooked soba noodles with a pinch of salt and just enough olive oil to keep them from drying out or sticking together. Set aside.
2) Whisk together the lemon juice and zest, ginger, honey, cayenne, salt, vinegar, shoyu sauce, and the oils. Set aside until ready to serve.
3) Rub the tofu slabs with a bit of olive oil and salt. Place on a medium-hot grill, cooking each side until golden brown (about 7 minutes per side, but this depends largely on the heat of your grill. Monitor closely!)
4) Toss the noodles with plenty of dressing (but save enough for the tofu)
5) Serve tofu on top of noodles, with remaining dressing drizzled on top.

Will serve 2 for lunch, dinner and afternoon snacks.

Super Simple Rosemary Potato Naan Bread Pizza

noreply@blogger.com (Sarah) — Thu, 22 Jul 2010 16:31:00 +0000

Red Onion Rosemary Potato Naan Bread Pizza

Last Thursday, the southeast side of Michigan got hit with a particularly nasty storm leaving somewhere in the range of 100,000 people without power. I was one of those people. My mother was coming down for a quick visit to eat dinner and give me her cat to watch over for 2 weeks. My plan was to try out making Rosemary Potato Pizzas on Naan bread after Anne Marie and I had discussed what a wonderful pairing we thought this would make. By the time my mother arrived, the storm was in full effect, I had no power, and I was starting to think it might be a good night to get take-out. But I decided I wasn't going to let a little thing like not having power stop me from cooking. Luckily, I have a gas stove otherwise none of this would have been possible.

Candlelight Cooking

Using what little daylight was left, candles, and the light from the flame on the stove, we made the Rosemary Potato Naan Bread Pizzas. They turned out better than I had anticipated. Instead of messing around with the oven, we pan fried them which turned out wonderfully. If you like a crispier crust, I've included footnotes on how to pan-fry them. For my first go-round of making these, I experimented with a lot of different ingredients/combinations; sauce, no sauce, fresh mozzarella, crumbled feta, caramelized red onion, potatoes of varying crispiness...seriously, the possibilities are endless.

I ended up finding two that I liked the best. Of course I had to remake them when I actually had power so I could get some good photos. But I was certainly happy to have an excuse to make these again!

The first version is simply Rosemary Potato on Naan Bread. The wonderful thing about this version is that it could be served as a main dish or as an appetizer.

The second version includes sauce, fresh mozzarella, and red onion (pictured up top). It's more of a traditional pizza and a little bit more filling than the Basic version. I hope you enjoy them both!

Basic Rosemary Potato Naan Bread Pizza

Basic Rosemary Potato Naan Bread Pizza

Ingredients
4 small to medium sized red skin potatoes, washed and sliced paper thin
2 pieces of Naan bread
2 sprigs of rosemary, chopped
2 Tbsp Extra Virgin Olive Oil, separated into 1 Tbsp
Pinch of Oregano
Sea Salt
Fresh Ground Pepper

1) Set oven to broil (if using a pizza stone, place it in the oven to heat as well)
2) Place 1 Tbsp of EVOO into skillet. Heat over medium low.
3) Add sliced potatoes and rosemary. Sprinkle a few pinches of sea salt and fresh pepper on top.
4) Cover and let sautee for about 10 minutes, flipping the potatoes every few minutes to ensure each side is cooked equally. Potatoes are done when you can easily poke through them with a fork and edges are slightly golden. If you'd prefer a crispier potato, turn the heat up for the last few minutes and let it cook a minute or so on each side.
5) Mix the remaining olive oil in a small bowl with a large pinch of oregano. Brush the oregano/olive oil mixture onto the Naan bread. (Don't feel as though you must use all of the olive oil, you may have some leftover)
6) Arrange the potatoes on the Naan bread in an aesthetically pleasing manner.
7) Place pizza on a pre-warmed pizza stone or a baking sheet. Bake 5-7 minutes or until potatoes and bread are browning at the edges.

Note: If you prefer a crispier crust, I recommend pan frying instead of baking. Simply coat a skillet with a light layer olive oil, place the Naan bread in it, turn head to medium/medium low, and cover. Let cook for about 5-7 minutes.

Red Onion Rosemary Potato Pizza on Naan Bread

To Make the Sauce:
Handful of fresh basil, chopped
14 oz crushed tomatoes
1 clove garlic, minced
1 tsp crushed red pepper flakes
Dash of ground nutmeg

Add all ingredients to saucepan and cover over medium low heat (careful not to turn up too high, you don't want it to burn) until sauce is warm, about 5-10 minutes. Stir occasionally.

Pizza:
Ingredients
4 small to medium sized red skin potatoes, washed and sliced paper thin
2 pieces of Naan bread
2 sprigs of rosemary, chopped
1 Tbsp Extra Virgin Olive Oil
1/4-1/2 of a Red Onion, sliced thin
Red Sauce (above)
16 oz. Fresh Mozzarella
Sea Salt
Fresh Ground Pepper

1) Set oven to broil (if using a pizza stone, place it in the oven to heat as well)
2) Place 1 Tbsp of EVOO into skillet. Heat over medium low.
3) Add sliced potatoes, rosemary, and onion. Sprinkle a few pinches of sea salt and fresh pepper on top.
4) Cover and let sautee for about 10 minutes, flipping the potatoes every few minutes to ensure each side is cooked equally. Potatoes are done when you can easily poke through them with a fork and edges are slightly golden. Onions should be see through on one side. If you'd prefer a crispier potato, turn the heat up for the last few minutes and let it cook a minute or so on each side.
5) Spoon your desired amount of sauce on the Naan Bread and spread all over. Slice the fresh mozzarella and pull apart the pieces as you place them all over the bread. Arrange your potatoes and onions on top.
6) Place pizza on a pre-warmed pizza stone or a baking sheet. Bake 5-7 minutes or until cheese is melted and bubbling at the edges.

Note: If you prefer a crispier crust, I recommend pan frying instead of baking. Simply coat a skillet with a light layer olive oil, place the Naan bread in it, turn head to medium/medium low, and cover. Let cook for about 5-7 minutes.

Weekend Tryouts: Cranberry Wasabi Trail Mix

noreply@blogger.com (Sarah) — Sat, 17 Jul 2010 18:02:00 +0000

Trying a new recipe can sometimes be time-consuming, especially when working with unusual or unfamiliar ingredients. Most work weeks don’t leave me with lots of extra time to spend trying out new recipes so I end up just falling back on reliable classics. On the weekends, I usually make it a point to try at least one new recipe. I have more recipes than I know what to do with bookmarked online or in one of the many wonderful recipe books I have collected. My goal is to at some point try out every recipe I mark. Sometimes I follow the recipe by the letter, other times I simply use it as a basic guideline and make my own variation.

Inspired by this weekend activity, I’m introducing a new section on The Awesome Vegetarian called Weekend Tryouts. I will share a recipe with you that intrigued me. I’ll tell you any variations or adjustments that I made to it. Most importantly though, I’ll tell you if it was any good!

For our first segment, I will start off simple and give you this easy recipe for a unique trail mix that would be great to set out at a party, to have around the house as a snack, or even “on the trail” (if you’re into that sort of thing).

Recipe: Cranberry Wasabi Trail Mix

Source: Happy Herbivore

Deviations from Original Recipe: The only thing I did differently was to start with dried chickpeas which I soaked in water overnight instead of using basic canned chickpeas. The difference in freshness is worth it in my opinion.

How did it turn out?: Amazing!(as I hope you can see from my photo above) Wasabi peas are not for the weak of heart (including myself). However, the combination of the spicy, sweet, and salty is perfect and tones down the wasabi’s spice without compromising the flavor. I highly recommend making this. The chickpeas have to bake in the oven for about an hour so it’s perfect if you’re spending the day doing projects around the house. Throw them in the oven and forget about them (not for too long though, you don’t want them to burn!). Don’t be afraid to bake the chickpeas for a little longer than the recipe suggests. You want them to be nice and crunchy. Enjoy!

Cranberry Wasabi Pea Trail Mix:

Ingredients:

15 ounces chickpeas, drained and rinsed
⅓ cup dried cranberries
⅓ cup wasabi peas

1) Preheat oven to 300 F. Line a cookie sheet with parchment paper and set aside.
2) Drain and rinse chickpeas, patting dry with a clean cloth to remove excess moisture.
3) Transfer chickpeas to baking sheet, arranging them in a single-layer. Spray with cooking spray, shake tray so chickpeas turn over and spray again. Repeat as necessary until all the chickpeas are well coated.
4) Bake 40-60 minutes, until chickpeas are a deep golden and crunchy. After 25 minutes of baking, generously sprinkle with fine sea salt, shake chickpeas and sprinkle again. Continue to bake.
5) Once baked allow to cool then mix with wasabi peas and dried cranberries as desired.

Awesome Cooking Playlist: Quartetto Cetra spiced with Rodrigo y Gabriela

noreply@blogger.com (Sarah) — Tue, 13 Jul 2010 21:12:00 +0000

I love to cook to music. Usually I just listen to whatever music is on my current playlist. Occasionally though, I take a little more time and put some thought into my cooking music. This weekend I cooked up the fajitas Anne Marie posted last week and found myself completely engulfed in a 1940’s Italian jazz band called Quartetto Cetra.

For anyone who is a fan of the show Breaking Bad, the song “Crapa Pelada” by Quartetto Cetra was used in what is quite possibly one of my favorite scenes from a television show. In the season finale of Season 3 (“Full Measure”) the quirky lab assistant, Gale, enthusiastically sings along to this song as he putters around his apartment watering his plants and making the perfect cup of tea with his laser temperature gauge. It’s an absolutely endearing scene as it’s the first the audience sees of Gale outside the “lab”. (Sidenote: If you don’t watch Breaking Bad, you really should start immediately.) He also appeared to just truly be enjoying himself. So, of course, I became very interested in finding the song. After spending too many hours searching through Breaking Bad forums, I found the answer and became completely intrigued by Quartetto Cetra.

Sunday evening, after I set out all my fajita-making ingredients, I scrolled through my catalog of music trying to decide what would pair well with my meal preparation. Quartetto Cetra immediately came to mind, but I also wanted to infuse my playlist with some more current music. The Mexican rhythmic guitar duo Rodrigo y Gabriela was the perfect solution.

It was a beautiful summer evening. Michigan summers can often drip with humidity; on Sunday though, the temperature had dropped just slightly and it was cool enough that I could open the windows and let fresh air inside. My cat, Ms Jackson, perched herself on one of our kitchen bar stools and soaked up the sun while she watched me cook (she’s adorable and I guarantee this is far from the last mention of her I’ll make). The Quartetto Cetra/Rodrigo y Gabriela playlist I created brought all those elements together and made for a relaxing cooking experience.

And the fajitas? I cannot emphasize enough how amazingly they turned out. Seriously. Go open your windows, turn up the volume on this playlist, and make some fajitas. Garnish with Corona and lime.

Goat Cheese in Bright Red Tomato Sauce

noreply@blogger.com (Anne Marie) — Thu, 08 Jul 2010 02:14:00 +0000

I have been to several restaurants this summer which offered appetizers similar to this one. The basic idea: creamy goat cheese floating in a spicy tomato sauce. I decided to try my own version of this served with slices of toasted garlic bread. I admit, a bit decadent, but one tasty appetizer.

Ingredients:

1 small french baguette, cut into 1/2 inch slices
1/4 cup olive oil
1 large clove garlic, minced

1 tablespoon olive oil
1/2 tablespoon crushed red pepper flakes
1 large clove garlic, minced
1 14 ounce can crushed tomatoes (I like roasted tomatoes)
zest of 1 lemon
1/4 teaspoon sea salt
3 ounces crumbled goat cheese

1 bunch chives, chopped

1) Preheat oven to 350 degrees

2) To make the garlic bread, place the baguette slices flat on a baking sheet. Whisk the garlic with the olive oil, and brush onto both sides of each slice.

3) Place in the oven for about 7 minutes (but keep an eye on them so they don't burn). When they look golden and crispy, flip each slice over and cook for another 7 minutes. Remove from oven and set aside.

4) In the meantime, add the olive oil, red pepper flakes and garlic to a cold pan. Turn the heat to medium-high and saute for a minute or two (don't brown the garlic). Mix in the crushed tomatoes and heat until barely simmering. Remove heat, stir in the salt and lemon zest, and pour contents into a shallow, oven proof bowl.

5) Sprinkle the goat cheese over the tomato sauce and place under a broiler for about 10 minutes. Once the goat cheese has browned a little, remove from oven and sprinkle with chopped chives.

6) Spoon over slices of garlic bread.

Roasted Red Potatoes with a Kick

noreply@blogger.com (Sarah) — Wed, 07 Jul 2010 21:21:00 +0000

I love potatoes. I’ll just throw that out there as a disclaimer for the future in case I start to post a disproportionate number of potato recipes. This is one I conjured up last night. Please note that these measurements are very approximate. I still haven’t gotten used to the “measure everything in a dish as you create it so you can write a recipe” thing yet. I’ll try to do better in the future. Promise. For now, feel free to think of these measurements as “guidelines” and make adjustments as you feel necessary.

The “kick” in these potatoes comes from the red pepper flakes, so I’d suggest using a smaller amount and taste-testing if you are a person that doesn’t like hotness. I’d also like to suggest not cooking this during the hottest heatwave of the year in a gas oven while you prepare the rest of your meal as well in your non-air conditioned kitchen.

Roasted Red Potatoes with a Kick

7 Medium-sized Red Skin potatoes, quartered (or smaller depending on your preference)
1 Tbsp Crushed Red Pepper Flakes
1/2 Tbsp Whole Fennel Seed
1/2 Tbsp Dried Basil
1 Tsp Ground Nutmeg
1/4 Cup Parmesan Cheese, shredded
Olive Oil

1) Preheat oven to 475F
2) Place potatoes in a baking pan. Drizzle olive oil over the top so each potato is coated and there is enough to cover the bottom of the pan.
3) Sprinkle Red Pepper Flakes, Fennel Seed, Dried Basil, and Ground Nutmeg on top. Toss the potatoes well in the olive oil and spices.
4) Bake for 20-25 minutes. Edges of potatoes should be brown and the potatoes will be soft. (poke with a fork or knife to check)
5) Let cool for 5-10 minutes. Toss will Parmesan cheese.

Spinach Feta Burger

noreply@blogger.com (Anne Marie) — Tue, 06 Jul 2010 00:30:00 +0000

I've done a bit of experimentation with veggie burgers, and have found some really great recipes, including this wonderful Garbanzo Bean Burger from my favorite cookbook, Super Natural Cooking by Heidi Swanson.
The following burger uses similar elements as Heidi's, but the differences between the two are quite significant (I opt to use a bun, for one), and I really like the spinach-feta addition. Please enjoy!

Ingredients:

2 tablespoons olive oil
4 cups loosely packed baby spinach
1 clove garlic, crushed and chopped
2 cups (1 can) cooked chickpeas, drained and rinsed
3 eggs (try organic, cage free or locally farmed, you will feel better)
1/2 teaspoon sea salt

1 medium onion, chopped
zest of 1 lemon
4 ounces feta cheese
1/2 cup panko or toasted breadcrumbs

More olive oil for cooking
bakery buns

For toppings: Sliced red onion, chopped kalamata olives, savory yogurt (I added salt and minced garlic to plain greek yogurt), sun dried tomatoes, more feta, or whatever you choose.

1. Toss the spinach with the olive oil over medium heat for 1 minute (or less). Add the garlic and toss again for 1 to 2 more minutes (barely wilt the spinach). Remove heat and set aside.

2. Combine the spinach-garlic mixture with the chickpeas, eggs and salt in a food processor and blend until smooth. Transfer to a large mixing bowl.

3. Add the onions and lemon zest to the bowl. Finely crumble the feta into the bowl and mix well. Add the bread crumbs, mix and let sit for a few minutes, letting the breadcrumbs absorb the liquid.

4. Heat a good sized drizzle of olive oil in a large skillet over medium-low heat. Form the mixture into patties about 3 inches wide and 1 inch thick. Place in the skillet (I can do about 3 at a time) and cook, covered, for 7 to 10 minutes on each side. Replenish the olive oil before cooking each batch.

5. Serve on a toasted bakery bun with toppings of your choice. I didn't think to do this in time for the photo, but these were delicious with chopped olives, sliced red onions and a few baby spinach leaves. I'm sure you couldn't go wrong with some chopped sundried tomatoes either!
Makes 6 Patties

Quorn Fajitas with Refried Beans and Salsa Verde

noreply@blogger.com (Anne Marie) — Tue, 06 Jul 2010 00:02:00 +0000

I'm not sure what actually defines a tradition fajita, but this is my personal take. I wouldn't dare claim that this recipe is traditional, but it is a mighty tasty Midwesterner's take on Mexican cuisine. The next morning I cracked a few eggs and made the leftovers into delicious huevos rancheros.

This recipe can be broken down into a 3 step process: Salsa Making, Refried Bean Preparation, and the Vegetables and "Meat" of your Fajita.

Salsa Verde

For the salsa I used lime-basil I have growing in my yard. Feel free to substitute with regular basil or, of course, cilantro.

Ingredients

6 medium tomatillos, husks removed and rinsed well
1 medium white onion, cut into eighths
3 cloves garlic, peeled
3-4 arbol chilies, rehydrated in warm water until pliable (feel free to substitute with any dry or fresh chile. I can't wait to try this with a serrano pepper)
1 tablespoon freshly squeezed lime juice
1 large handful of lime-basil leaves (or cilantro)

1) On a large, dry skillet over medium heat, add the whole tomatillos, onion, garlic cloves and chilies.
2) Cook, stirring occasionally, letting each side of the vegetables darken a bit until the tomatillos collapse (15 minutes or a little more).
3) Transfer the skillet contents into a medium bowl and let soak in their juices while you cook the rest of the meal (I let them soak in the fridge).
4) Once the cooked veggies are cool, combine in a food processor with basil or cilantro leaves, lime juice and salt to taste.

Refried Beans:

I highly recommended finding a source of good-quality dried beans. I regularly stock up on heirloom beans from Rancho Gordo and, oh boy, are they good. I made refried beans with these yellow indian woman beans and they were truly exceptional - almost a shame to eat them mixed with so many other ingredients. You can easily substitute these with pinto or black beans. Canned beans are certainly sufficient, but seriously, cook up some dried beans from scratch if you can, you won't be disappointed.

Ingredients

2 tablespoons olive oil
1 small white onion, very thinly sliced
4 cups cooked beans (yellow indian women, pinto or black)
1/4 cup warm water or broth (more or less depending on your desired texture and how moist your beans are)
1/4 teaspoon sea salt

1) Heat the olive oil in a saucepan over medium-high heat. Add the onions and saute until soft. Add the cooked beans and heat for a few more minutes, stirring frequently.

2) With a potato masher, mash the beans and onions into a chunky puree. Add the water as needed and salt to taste. Cover the dish, remove heat and set aside.

Fajita Vegetables and "Meat"

Ingredients

2 tablespoons olive oil
1/2 large red onion, cut into 1/2 inch strips
1/2 orange bell pepper, cut into 1/2 inch strips
1/2 yellow bell pepper, cut into 1/2 inch strips
2 tablespoons taco seasoning*
1 package quorn, or your favorite meat substitute

1) Heat the olive oil in a large skillet, add the onions and peppers and saute until slightly soft (2-3 minutes).
2) Add the taco seasoning and stir so that it's evenly distributed over the vegetables. Add the quorn, mix again, and cook, stirring occasionally, until the quorn is heated through (7 to 10 more minutes).

*Homemade taco seasoning: combine 1 tablespoon chili powder, 1/2 teaspoon garlic powder (ground dehydrated garlic, not garlic salt), 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 3/4 teaspoon paprika, 2 teaspoons cumin, 1 teaspoon each of sea salt and black pepper. Store in an air tight jar.

Serve with the refried beans over your favorite tortilla or taco shell. Top with plenty of salsa verde and queso fresco (or your cheese of choice).

Serves 4