The one nice thing about living alone is that there's no one to look at you funny about the strange things that you have decided to consume today. Yet the joy of food discovery isn't as fun and there's no one to pawn leftovers on. So if anyone would like to collect the contents of my tupperware from my fridge, I promise tastiness!
And oh darling Christine. No vegetables? But it is the time of all things great in the vegetable world! Squashes and zucchinis and eggplants! Of course here in the 'burg, I'm eating nothing but the green stuff -- and my body isn't really that happy about that either. Something about how you need iron in your diet. And protein. And things that aren't necessarily grown in the earth. Perhaps we should combine our cooking ambitions? Perhaps we should start a blog of sorts which shares said recipes with one another? Hrmmmmmm.....
Butternet Squash Soup
1 med. butternet squash, peeled and cut into cubes
1 small sweet potato, peeld and cut into cubes
2 tsps miso
5 cups water
roasted sesame seeds (for garnish)
Place water, potato, and squash pieces in a soup pot and boil for 0 minutes or until pieces are soft. Then put the squash and potato along with their liquid in a food processor with the miso and blend until smooth.
Pour into bowls and top with roasted sesame seeds. Can be served warm or chilled.
(From Asian Vegan Cooking)
NOTE: I was concerned about the lack of spices in the soup so I added some ginger, which I think actually took away from the flavor. Trust in the simplicity.
Miso Salad Dressing
2 tbp miso
1 tsp fresh ginger, minced
1 tbp sugar
2 tbp warm water
1/2 cup oil
2 tbp apple cider vinegar
(From Asian Vegan Cooking)
NOTE: Halfing this isn't a bad idea. Or easing up on the oil. It's my new favorite summer salad dressing though.
Balsamic-roasted Acron Squash with Hot Chiles and Honey
This recipe blows my mind with it's awesome goodness. Spicy, sweet, rich, savory. It's got everything with very little.
Curried Apples and Raisens
1 tbp olive oil
2 green apples, cored and diced
1/2 cup raisens
2 tbp curry powder
salt and pepper to taste
Heat olive oil over medium-high heat. Add apples, raisens and curry. Toss until coated. Cook over medium heat for approx. 10 minutes. Serve.
(This is my own recipe. And it's a rocking side dish.)
Cauliflower Sauteed with Peaches and Cardamom
4 cups chopped cauliflower
2 med shallots, slivered
1/4 tsp salt
2 med peaches
1/2 tsp ground cardamom
Several grinds of black pepper
2 tbp minced fresh parsley leaves
Combine cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet. Cover and cook over med heat 7-10 minutes, until the cauliflower is barely fork-tender.
Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.
When the cauliflower is barely tender, stir in the paches and sprinkle the cardamom and pepper evenly over the contents of the skillet. Cook, stirring gentle but frequently for about three minutes. Toss with parsley in a bowl and serve hot or at room temp.
(From The Vegan Gourmet)
NOTE: This is one of my new favorite things in the whole wide world. And only 56 calories a serving! Also, this is the best cookbook I own. You should buy it. Seriously. Their recipes need no changing.
Italian-Style Wild Rice and Vegatbles
The rice
1 tbp olive oil
3/4 cup uncooked long-grain brown rice (white's fine)
1/4 cup uncooked wild rice
1 tsp dried basil
1 tsp dried oregano
The vegetables
2 tbp olive oil
3 gloves garlic, minced
1 can diced tomatoes (or one large fresh with 1/2 cup water)
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup sliced green beans
1 tsp dried oregano
1 tsp dried basil
1 tbp capers, drained
Put 1 tbp of oil in a 2 quart pan over low heat and add both rices along with the basil and oregano. Saute for a minute, stirring constantly. Add 2 1/2 cups of water, bring to a boil, cover, reduce heat to low, and simmer 40-45 minutes until the water is absorbed and rice is tneder.
Meanwhile, heat 2 tbp of oil in a skillet that has a tight-fitting lid. Saute the garlic (don't burn it like I did while you're checking your email in the other room), then add the tomatoes and their juice. Add all of the vegetables and the herbs. Bring to a rapid simmer over med-high heat, cover, and cook for 15 minutes. Uncover and cook 10 minutes longer to reduce the liquid. Beggies should be tender, but not overly soft. Serve with rice and sprinkle with capers.
(From The Vegan Gourmet)
Friday, August 25, 2006
Saturday, August 12, 2006
Muffins! Pasta! Pudding!
Ah, pasta, flax seed and pudding. Here we go, with the things that make me happy lately. Along with the return of friends, husband, and more good news than bad.
I bought some milled flax seed, and the box proffers this lovely, tasty recipe. Which I modified because, well, I do that. Make these today and be amazed at how buttery they taste when they have no butter inside. And of course, flax seed gives you the most omega-3 oil you can get from any one thing.
Whole Wheat Flax'n Apple Muffins
1/4 c. milled flax seed
3/4 c. whole wheat flour (not stone-ground)
3/4 c. unbleached all-purpose flour (or graham flour, or white wheat flour)
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Mix dry ingredients together with a whisk.
In a separate bowl, the wet stuff:
1 egg, beaten
1-1/2 c. finely chopped apples
3 T. vegetable oil (feel free to experiment with oils)
1/2 c. milk (skim was fine)
1/2 c. chopped nuts or raisins
1 t. cinnamon
Add dry ingredients to wet; stir just til blended. This is a very thick batter. Fold in apples and nuts or raisins. Fill muffin cups, and bake at 400 degrees for 20 minutes, or until top springs back when touched.
I want to try this with other fruits, of course, like blueberries with some lemon zest and almond extract.
---
And the eating doesn't stop there, folks. No no no. Whether this is a 'pasta salad' or just pasta, I'm undecided. But it is damn good. So just make it, eat it warm one day, cold the next, and munch on the zucchini in-between. My friends did a lot of picking zucchini out of the pasta bowl when I wasn't looking.
Rotini, Summer Squash, and Proscuitto Salad with Rosemary Dressing (courtesy of Cooking Light)
3 c./8 oz. uncooked rotini (but penne was fine)
1-1/2 c. coarsely chopped summer squash
1-1/2 c. coarsely chopped zucchini
Boil pasta; in last minute of cooking time, add squash and zucchini. Drain and rinse under cold water. (Or hold off on the squash boiling--I have another idea about that. Keep reading.)
Meanwhile, do some other prep:
3 T. chopped red onion (or white, who cares)
2 oz. fresh mozzarella, asiago, gruyere, or any combination, grated or chopped
4 oz. proscuitto, chopped (bacon would probably be okay)
Set these aside, if using red onion. If using white, you'll saute it in a minute with the proscuitto.
Heat a large nonstick skillet until hot; add proscuitto and white onion if using. Cook 5 minutes until crisp, stirring frequently.
NOW, maybe you forgot about the zucchini earlier. Throw it in with the proscuitto near the end, and let the veggies soak up the proscuitto fat. It's like deglazing, but with vegetables, not liquid. And tasty.
Make the dressing:
1/4 t. salt
1/4 t. fresh black pepper
2 T. white balsamic vinegar, or reg. balsamic
1 T. olive oil
1-1/2 t. Dijon mustard
1/2 t. finely chopped fresh rosemary ... or a bit of dried, crushed
Combine dressing in a small bowl or glass and whisk.
In a large bowl, combine pasta, squash and zucchini, cheese, red onion, proscuitto, and top with dressing. Toss gently to coat. And relish in the goodness.
---
Well, after eating the pasta, Christy and I decided we needed chocolate pudding. So we made some. From this recipe.
Yum.
I bought some milled flax seed, and the box proffers this lovely, tasty recipe. Which I modified because, well, I do that. Make these today and be amazed at how buttery they taste when they have no butter inside. And of course, flax seed gives you the most omega-3 oil you can get from any one thing.
Whole Wheat Flax'n Apple Muffins
1/4 c. milled flax seed
3/4 c. whole wheat flour (not stone-ground)
3/4 c. unbleached all-purpose flour (or graham flour, or white wheat flour)
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Mix dry ingredients together with a whisk.
In a separate bowl, the wet stuff:
1 egg, beaten
1-1/2 c. finely chopped apples
3 T. vegetable oil (feel free to experiment with oils)
1/2 c. milk (skim was fine)
1/2 c. chopped nuts or raisins
1 t. cinnamon
Add dry ingredients to wet; stir just til blended. This is a very thick batter. Fold in apples and nuts or raisins. Fill muffin cups, and bake at 400 degrees for 20 minutes, or until top springs back when touched.
I want to try this with other fruits, of course, like blueberries with some lemon zest and almond extract.
---
And the eating doesn't stop there, folks. No no no. Whether this is a 'pasta salad' or just pasta, I'm undecided. But it is damn good. So just make it, eat it warm one day, cold the next, and munch on the zucchini in-between. My friends did a lot of picking zucchini out of the pasta bowl when I wasn't looking.
Rotini, Summer Squash, and Proscuitto Salad with Rosemary Dressing (courtesy of Cooking Light)
3 c./8 oz. uncooked rotini (but penne was fine)
1-1/2 c. coarsely chopped summer squash
1-1/2 c. coarsely chopped zucchini
Boil pasta; in last minute of cooking time, add squash and zucchini. Drain and rinse under cold water. (Or hold off on the squash boiling--I have another idea about that. Keep reading.)
Meanwhile, do some other prep:
3 T. chopped red onion (or white, who cares)
2 oz. fresh mozzarella, asiago, gruyere, or any combination, grated or chopped
4 oz. proscuitto, chopped (bacon would probably be okay)
Set these aside, if using red onion. If using white, you'll saute it in a minute with the proscuitto.
Heat a large nonstick skillet until hot; add proscuitto and white onion if using. Cook 5 minutes until crisp, stirring frequently.
NOW, maybe you forgot about the zucchini earlier. Throw it in with the proscuitto near the end, and let the veggies soak up the proscuitto fat. It's like deglazing, but with vegetables, not liquid. And tasty.
Make the dressing:
1/4 t. salt
1/4 t. fresh black pepper
2 T. white balsamic vinegar, or reg. balsamic
1 T. olive oil
1-1/2 t. Dijon mustard
1/2 t. finely chopped fresh rosemary ... or a bit of dried, crushed
Combine dressing in a small bowl or glass and whisk.
In a large bowl, combine pasta, squash and zucchini, cheese, red onion, proscuitto, and top with dressing. Toss gently to coat. And relish in the goodness.
---
Well, after eating the pasta, Christy and I decided we needed chocolate pudding. So we made some. From this recipe.
Yum.
Wednesday, August 02, 2006
Iron Chef Austin
So the most recent amusement David & I have begun is to pick one vegetable and one meat that we've never cooked before and create a meal around those two things. I know. We're dorks. But dorkdom aside, it's forced me to do a little more digging than I usually do for recipes, and since we're buying the items and then figuring out what to do with them once we've taken them home, it's also lead to some Erin creativity, a terrifying thing at times. Especially because I'm apparently the cooker of vegetables -- kohlrabi and parsnips thus far. Must say, loving them both. The parsnips in particular. Surprisingly rich in flavor and a nice starchy texture.
My kohlrabi recipe started from this, but became Erin-fied pretty quickly and thus became this:
Erin's Modified Scallop kohlrabi (for two)
1 tbsp olive oil
2 shallots, diced
4 cloves garlic, diced
4 kohlrabi, peeled and diced
2 tbsp butter
2 cups milk
1/2 cup chopped parsley
1/2 cup grated Parmesan
1 cup bread crumbs
salt and freshly ground pepper to taste
Preheat oven to 300.
Saute oil, shallots, and garlic until shallots are translucent. Mix together kohlrabi, shallot mixture, and milk in a 9x9 baking dish. Dot with butter. Bake in the center of the oven for 45. Remove and layer parsley, cheese, and bread crumbs. Bake for an additional 15 minutes or until kohlrabi is tender. Eat. 'Cause it's awesome.
And as far as the parsnips went, well I've been dying to make this lentil and rice salad but was taken aback by claims that it was a little bland (because Giada is my woman). So I decided to take the idea and make it awesomer -- because that's what I do. Thus:
Erin's Awesomer Southwestern Lentil and Rice Salad
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 parsnip, peeled and finely diced
1 small onion, finely chopped
4 garlic cloves, minced
1 red chile pepper, chopped
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 tsp cumin
1 bay leaf
1 cup long-grain white rice
1/2 cup chopped fresh cilantro
2 teaspoons finely grated lime peel
Salt and freshly ground black pepper
Heat 1 tablespoon of oil in a large saucepan. Add the parsnip, onion, chile, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and cumin and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the cilanto and lime peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm, at room temperature, or cold. Doesn't matter. It's delicious.
With the lentil salad, we had Swordfish with a Lime-Ginger Glaze, and we had a really nice amberjack with the kohlrabi, though I'm having a hard time finding the recipe, though I remember there was honey involved. And lime zest. Mmm.
In less iron-y news, other recipes:
Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto is easy, elegant, and delicious. Especially when you can get cheap prosciutto at Aldi. Be sure to splurge for the good cheese. It makes an enormous difference. And beware, even by halving the recipe, it's enough for four.
And why not serve that pasta with a nice Yellow Pepper Soup? I did. And it was tasty. Though I'd add some red pepper to give it a bit of a kick. But then, when am I not saying that?
I'm going to miss Austin.
My kohlrabi recipe started from this, but became Erin-fied pretty quickly and thus became this:
Erin's Modified Scallop kohlrabi (for two)
1 tbsp olive oil
2 shallots, diced
4 cloves garlic, diced
4 kohlrabi, peeled and diced
2 tbsp butter
2 cups milk
1/2 cup chopped parsley
1/2 cup grated Parmesan
1 cup bread crumbs
salt and freshly ground pepper to taste
Preheat oven to 300.
Saute oil, shallots, and garlic until shallots are translucent. Mix together kohlrabi, shallot mixture, and milk in a 9x9 baking dish. Dot with butter. Bake in the center of the oven for 45. Remove and layer parsley, cheese, and bread crumbs. Bake for an additional 15 minutes or until kohlrabi is tender. Eat. 'Cause it's awesome.
And as far as the parsnips went, well I've been dying to make this lentil and rice salad but was taken aback by claims that it was a little bland (because Giada is my woman). So I decided to take the idea and make it awesomer -- because that's what I do. Thus:
Erin's Awesomer Southwestern Lentil and Rice Salad
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 parsnip, peeled and finely diced
1 small onion, finely chopped
4 garlic cloves, minced
1 red chile pepper, chopped
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 tsp cumin
1 bay leaf
1 cup long-grain white rice
1/2 cup chopped fresh cilantro
2 teaspoons finely grated lime peel
Salt and freshly ground black pepper
Heat 1 tablespoon of oil in a large saucepan. Add the parsnip, onion, chile, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and cumin and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the cilanto and lime peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm, at room temperature, or cold. Doesn't matter. It's delicious.
With the lentil salad, we had Swordfish with a Lime-Ginger Glaze, and we had a really nice amberjack with the kohlrabi, though I'm having a hard time finding the recipe, though I remember there was honey involved. And lime zest. Mmm.
In less iron-y news, other recipes:
Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto is easy, elegant, and delicious. Especially when you can get cheap prosciutto at Aldi. Be sure to splurge for the good cheese. It makes an enormous difference. And beware, even by halving the recipe, it's enough for four.
And why not serve that pasta with a nice Yellow Pepper Soup? I did. And it was tasty. Though I'd add some red pepper to give it a bit of a kick. But then, when am I not saying that?
I'm going to miss Austin.
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