White Bean Kielbasa & Kale Stew

Now that the temperature has caught up with the season I'm in the mood for stew.  There's nothing like a steaming bowl of goodness paired with a bright wine and some crusty bread.  This hearty stew is super simple to make and allows you to dust off your slow cooker.  As with most recipes, the amounts and ingredients can easily be adjusted to suit your taste.

Ingredients:

• 1 lb White Beans, sifted through for any stones
• 12 to 16 oz Kielbasa, halved and cut into 1/2" pieces
• Any smoked sausage of your choosing would work here
• I used Kielbasy from a local Farm Market
• 1 large onion, chopped
• 6 cloves garlic, smashed and chopped
• 1 - 14 oz can diced tomatoes, including juice
• I used Muir Glen's Fire Roasted
• 4 C Low Sodium Chicken Broth
• 1 C Water
• 1 t dried Rosemary
• 1 bunch Kale, cleaned & chopped

Combine all but the Kale in your slow cooker.  Cook 6 - 8 hours on Low or until the beans are done.  Add in the Kale and stir to wilt the leaves.  Eat hot.

Roasted Red Pepper Hummus

I'm a fan of football.  I'm one of those casual observers, though.  In other words, I have no idea when my teams are playing, what their record for the season is, or whether they are favored to win whatever game it is I'm watching.  All I know is if the game is on, I'm relaxing with my husband.  I love even more the preparation for the game.  Because generally, I can cook all day!

This past weekend was out first opportunity to relax from the move.  We took a day off from making trips to the old place and decided to watch some football.  I made some roasted red pepper hummus to eat along with some carrot and celery spears.  When faces with chicken wings and cheese dip, I appreciate when there is a healthy option.

Hummus is one of those snacks that is easy to put together, can take on many different flavors using ingredients on hand, and gets better as it sits in the fridge.  Additionally, it is high in fiber and low in fat.  A great recipe to have in your back pocket.

In order to make the consistency right, you'll want to employ your food processor or a trust worthy blender.

Ingredients:

• 1 can (12 oz) chickpeas, drained and rinsed.
• 1/4 C Tahini (ground sesame seeds)
• Peanut Butter can be substituted in a pinch
• 1/2 jar (~12 oz) Roasted Red Peppers, chopped
• See flavor options below
• 2 cloves Garlic, smashed and roughly chopped
• Kosher Salt and Freshly Ground Pepper to taste
• 1/4 t Ground Cumin (optional)
• 1/8 t Cayenne Pepper (optional)
• Extra Virgin Olive Oil

In the work bowl of your Food Processor, combine all but the olive oil and pulse a few times to get the ingredients incorporated.  Set the Food Processor to on.  Using the small feeder tube, slowly drizzle in the oil until the consistency is mostly smooth.  Don't add too much, so drizzle slowly.

You won't get the uniform consistency you find in commercial hummus unless you have a fine mesh strainer and feel like pressing the hummus through it a few times.  But what you do get is pretty smooth.

I ate with carrot sticks and celery spears.  You could also cook up some pita chips.  Or spread on a sandwich as the condiment.

Flavor options (substitute in place of red peppers or in conjunction):

• Kalamata Olives
• Roasted Garlic
• Spinach
• Feta
• Roasted Eggplant
• Endless

I hope you enjoy!

Ground Nut Stew

Back in the day I had a small group of friends form a cooking circle.  We would each pick a course (main dish, side, or dessert) and end up with a meal we enjoyed together.  I seem to recall we planned based on what one person would like to make for theirs and what sounded good that would go along with it.  During the very first such event my friend, Anna, made one of my favorite dishes.  I've modified it only slightly.  And the greatest aspect is it can be made with what you might usually have on hand.

The name, Ground Nut Stew, come from the peanut butter used to soulfully flavor the stew.  I believe the dish is African in origin.  For those that believe peanut butter can only be paired with jelly, think again.  This stew is luscious, rich, and glorious wrapped in a stunning orange color and served on top of a grain of your choosing.  My favorite for this dish is Quinoa. 

I don't have any pictures at the moment as the dish as I would typically make this over the winter months when stews and hearty soups are on the menu.  And be prepared when you make this to use a small bowl as no matter what, you will want seconds.

Ingredients:

• 2 t Canola Oil
• 1 yellow onion, minced
• 1 T ginger root, minced
• 4 cloves of garlic, minced
• 1 hot pepper, of your choosing, minced
• 1 (28oz) can Stewed Tomatoes, with juice
• Smooth Peanut Butter
• Salt and Pepper to taste

In a stock pot, heat the oil over medium heat and cook the onions until softened.  (Approx 6 min) Toss in the garlic, ginger and hot pepper and cook until you can smell it. (approx. 1 minute)  Add in the tomatoes and a good dollop of peanut butter and stir until the peanut butter is thoroughly combined with the tomato juice.  The peanut butter will turn the stew orange when combined with the red of the tomatoes and the yellow onion. (approx 8 minutes)

At this point you want to create a uniform consistency.  Take your hand held blender and blend in the stock pot until smooth.  Of you don't have a hand held blender, use your blender in two batches and return to the pot.

Gussy up:

• 1 (15oz) can Pigeon Peas, aka Gondulles.
• 1 small butter nut squash, peeled and cut into chunks
• 1 Sweet potato, peeled and cut into chunks
• Cauliflower is also nice

Add any/all of the above ingredients to the pot and cook until the desired tenderness has been reached.  Meanwhile, prepare the grain bed.

Grain bed:

• 1 (or 2) cups of Quinoa
• 2 (or 4) cups of Water
• Salt

Bring water to a boil and add the quinoa.  Boil until most of the water is absorbed.  (Approx. 10 - 15 min) Remove from heat and lid.  Fluff with a fork prior to serving.

Garnish:

• Cilantro, lots and lots of cilantro

In a bowl, add a scoop of quinoa, a scoop of the stew and top with the cilantro.  Rinse and repeat.

Hard Boiled Eggs

All right, this is an easy one.  But you'd be surprised by how many ways you can mess this up.  I'm all about the "works everytime" methods as well as the "perfect" results.  Admittedly, I don't often hard boil eggs.  I have no reason why not, I just haven't.  Yet with all of the traveling we've done this past month I had some eggs and salad greens that wanted to form a more perfect union and soon!

Being that I was using eggs that weren't in their prime I had to make sure they were still safe to use.  Gratefully, the process of boiling the eggs includes the freshness test in the first step.

Step 1:

• Gently place the eggs in your empty sauce pan
• Fill the sauce pan with COLD water to an inch or two above the eggs
• Toss any eggs that float to the top. 
• Standing on the small end is fine as long as it still stays submerged. 
• As eggs age they release gas.  Too much and the egg is too old to eat safely.
• Bring water just to a boil
• Kill the heat and cover the pan for 10 minutes

Step 2:

• Fill a mixing bowl with ice water
• Remove eggs from sauce pan and submerge in ice water to stop the cooking process
• Allow to cool completely
• I found the longer I cooled the eggs, the easier they were to peel

Step 3:

• Remove Egg and spin on table.
• If egg wobbles and stops too soon, it is somehow still raw
• Since that's impossible, it's just something fun to do.
• Crack egg on large end and peel
• Use as you wish

The result is a solid white and a still creamy yellow, but solid yolk.  Too long int he cooking produces the green ring around the yolk, but a timed steep in the hot water followed by the ice water bath should prevent such a result.  I used my eggs in an awesome Salad!  See below for ingredients.
 
Ingredients:

• Baby Greens
• Romain or Red Leaf Lettuce
• Red Onion, diced
• Bacon, crisped and crumbled
• Grilled Chicken with Peppercorn rub
• Eggs, Chopped
• Cherry Tomatoes
• Gorgonzola, crumbled
• Dressing of choice

Enjoy!

Broccoli Slaw

I know I was an odd one growing up.  I'd eat green peppers like they were apples and grapefruit like it was an orange.  But those were good habits and tastes to have at a young age.  I still have a large focus on vegetables taking up most of my plate.  When I think back at how my mother must have bucked the trend of children hating veggies, I think about her Broccoli Slaw.

I've seen books where parents have to puree veggies and tuck them into the more savory comfort food type of dishes or slather them with a cheese sauce to get kids to eat.  But in this broccoli slaw are large chunks of broccoli and cauliflower in their original form... and raw!  OK, it is slathered with a slaw sauce, but still!  All the glorious nutrients are intact and the muscle memory developed by eating something with such a glorious crunch are valuable.  I am grateful to my mother for her insistence to enjoy vegetables at a young age and to not try and hide them from me.  Although she did try to hide the onions.  But secretly I liked those too.

This is such a simple recipe and one where your patience is rewarded.  With the sun shining and my husband smoking a pork shoulder, I just think this cool, crisp slaw is the perfect thing to accompany a picnic type meal.

The veggie:

• 1 head Broccoli
• 1 small head Cauliflower
• 1 small bunch green onions

Dispatch the broccoli and cauliflower into small bite sized florets.  The upper portion of the stalk can be used as well cut into 1/4" match sticks.  Slice the green onions thin using both the white and green parts.  Combine in a large bowl and set aside.

The Dressing:

• 1 C Mayo
• 2 T sugar
• 3 T Vinegar (not balsamic due to saturation of color, otherwise your preference)
• Salt & Pepper

Whisk ingredients together until uniform and thick.  You will think there's not enough dressing, but there is plenty.  Additionally, the veggies will release some amount of water as the acid tenderizes them.  I've used this amount wither making it with two stalks of broccoli and a large head of cauliflower or less.  Don't double, trust me.

Add slaw to veggies and toss to coat.  Cover and put in fridge.  Wait at least two hours to consume, or overnight.  The veggies will have a wonderful crunch but more give than if you just ate dry and raw.  The acidic flavor will depend on which vinegar you choose.  I used Sherry Vinegar.  You could try Apple Cider vinegar, or White/Red Wine.  Balsamic is a bit too saturated with color and would turn the dish an unpalatable brown.  However, it does come in a white variety, though I haven't tried it.

I hope you try this on your next picnic or BBQ!  You could add to it some golden raisins, some carrots and radishes.  I like it as simple as my mother made it when I was growing up.

Enjoy!

Peanut Noodles with Blackened Chicken & Broccoli

This has to be one of my favorite meals.  It's fresh, savory, comforting, and yet with ample broccoli you don't feel bad eating a massive bowlful!  This peanut sauce can sit in for a satay with a bit less liquid.  In fact, the liquid is the big variable.  Depending on your preferred application you can add more or less of the water.  All of the ingredients are so flavorful that there isn't much loss of flavor in thinning it out. When you want to reheat the leftovers, a splash of water might be in order, but you could eat your leftovers cold without issue.

I don't have photos as the meal comes together so quickly.  You can have everything prepped while the water is coming to a boil and start grilling the chicken a couple of minutes before you start the pasta.

The Bird:

• 2 boneless, skinless chicken breasts
• Or Shrimp, or Tofu...
• Blackened seasoning of choice

As the weather was wet and cold today (Boo!) we grilled the birds indoors on a panini press.  Since the heat was coming from both sides, this took only 6 minutes.  You could pan fry.  Just make sure the bird gets up to at least 160 and cover with foil.  The carryover temperature will get the bird to 165.  Chop to 1/2 inch cubes.

VEGETARIAN: If using Tofu, drain well, cut into 1/2 " cubes.  Toss in a baggie with a bit of cornstarch.  Fry in canola oil.  Drain on a paper towel.

SEAFOOD: If using Shrimp, use the blackened seasoning, but cook only until the shrimp is pink and solidly opaque.  Approx 2 to 4 min depending on size.

The Pasta:

• 1 lb Brown Rice Noodles 
• or a box of Pad Thai noodles, toss any flavor packets
• 1 large bunch broccoli, cut into florettes
• peel and slice into thick matchsticks the stalk.  All except the bottom inch.
• large pinches of Kosher Salt to get boiling water to taste like the ocean

Bring a large stockpot filled 3/4 with water to a rolling boil.  Add in the salt, a couple of heavy pinches will do the trick.  The box I had suggested a 4 to 5 minute boil for the pasta so I threw the pasta and the broccoli in at the same time.  If the pasta you are using asks for a longer bath, boil the pasta for a bit first and throw in the broccoli for just the last 4 minutes.  This amount of time softens up the broccoli while leaving a bit of a bite and full on beauty.

Sample a thread for doneness.  You don't want the noodles to be mushy, they should have a bit of a bite to them.  Also, you want to have the chicken done and the sauce ready by the time you drain the pasta as the noodles will get sticky and gluey if left in a clump too long.  Reserve some of the cooking liquid to thin the sauce if needed.

The Sauce:

• 1/3 C creamy or crunchy peanut butter.
• All natural works best
• 1/4 to 1/2 C water 
• to preferred thin/thickness
• 2 T soy sauce
• 1 1/2 T rice vinegar
• 1 - 2 t Siracha
• or more, to taste
• 1/2 t sugar
• or Honey
• 1/4 t salt

Combine in a tightly lidded container and do the hokey pokey, shake it all about.  I mention the tight lid as, man, what a mess otherwise!  I find it's best to smoosh the peanut butter a bit before trying to just shake the container.  It might take a couple of mix, shake, mix, shake.  Then just taste, adjust, repeat.

The Garnish:

• Chopped Cilantro
• Lime wedges
• Roasted Peanuts, chopped
• Fried Shallots
• Those fat white and yellow bean shoots

Toss the Chicken (or Shrimp, or fried Tofu) with the pasta, the broccoli, and the sauce.  Thin with the reserved pasta water if desired.  Serve with a topping of any of the garnishes and a squeeze of lime.

Please enjoy!

Spinach Risotto with Garlic Scapes

One of the greatest things about the Community Supported Agriculture (CSA) is the access to ingredients that you can't always find in the grocery store.  Garlic Scapes, for one.  These are curly garlic shoots that have a flavor reminiscent of garlic without any of the raw garlic bite.  You can use them in a pesto or in place of garlic for a fresh addition.  I love to cut them into little sprightly green coins.  They remind me of young asparagus in texture and color.  I'm looking forward to the CSA again!

If you've read this blog before, you're aware that I've had an addiction to Risotto ever since I first made it.  It's such a pleasure to nurture a steaming vat of the stuff. And it's not any more work than the boxed stuff.  But it tastes soooooooo much better!

Ingredients:

• 2 t Olive Oil
• Garlic Scapes
• 1 Shallot, diced
• Salt & Pepper
• 1 C Short Grain Brown Rice
• 3 C Water
• 3 C Broth (vegetable or chicken)
• 1/4 C Dry White Wine
• Such as a Sav Blanc
• 1/4 C Shredded Parmesan
• 1 bunch Spinach, stems removed and chopped

In a sauce pan, combine the water and broth and bring to a boil.  Drop the heat and maintain a simmer.

In a large saute pan over medium heat, add the oil and heat until it shimmers.  Add the shallot and cook until softened.  (approx 4 minutes) Add the garlic scapes and a little salt and pepper.  Cook until fragrant (approx 1 min).  Add in the rice and stir until coated and shiny with the oil.  Allow to toast slightly (approx 2 min).  Add in the wine and allow to be absorbed.

One to two cups at a time add the broth mixture and allow to gently simmer stirring occasionally.  Add more broth one cup at a time after each successive additions have been fully absorbed.  After about 4 cups of broth test the rice for doneness.

After the rice has achieved the desired doneness, add in the spinach.  Stir until wilted and remove from the heat.  Add in the Parmesan and stir to combine.  Season with salt and pepper to taste.

Enjoy!

Chicken Enchiladas Verde

I have a weakness for Tomatillos. These little green berries with their papery skin and slightly tacky surface have such an alluring flavor.  Whenever I'm at a Mexican restaurant and I see the words "Verde" or "Suizas" I'm done looking.  I've found my meal.  Naturally I've made this at home a great number of times.  I've both made the Verde salsa and have bought it.  The recipes I've had for the salsa tend to be hotter (OK for me, not for Tim) so lately I've been buying it which also has the benefit of a faster meal to put together.

The Bird:

• 2 boneless, skinless chicken breasts
• salt and pepper

Preheat the oven to 350.  Line a baking sheet with foil.  Season the chicken with the salt and pepper and place on the sheet pan.  Roast the chicken until the internal temperature registers 160 degrees.  Allow to rest at least 10 minutes and then shred.  Set aside while you make the rest of the filling.

The Filling:

• 2 t Oil   
• 1 large Onion, diced
• 1 Poblano Pepper, seeded & diced
• 1 Jalapeno, seeded & diced
• 1 Red Bell Pepper, seeded & diced
• 1 1/2 t Cumin
• 1 t Oregano
• 1/2 t ground Chili pepper
• Salt & Pepper

 In a pan over medium heat heat oil until it shimmers.  Add the peppers and onions and season with a bit of salt and pepper.  Allow to soften (approx 6 min).  Add in the seasonings and cook until fragrant (approx 1 min).  Add in the shredded chicken and stir to combine.

The Assembly:

Preheat oven to 350 degrees F

• 1 bottle of your favorite salsa Verde
• 1/2 C Sour Cream
• 1 C Pepper Jack cheese, shredded
• 6 Whole Wheat Tortillas, warmed

In a 9 x 13 baking dish, pour 1/4 C of the salsa.  In each tortilla wrap 1/6th of the filling (OK, there is usually excess, so at your discretion), a bit o cheese, and roll adding to the baking dish.  Combine the remaining sauce with the sour cream and cover the wraps.  Add the remaining cheese to the top. 

Wrap in foil and bake for 20 - 30 minutes.  Uncover and allow the cheese to brown slightly.


And I don't have lovely pictures of the finished dish... but it's delicious!



Enjoy!

Cinnamon Raisin Bread

I can't tell you for how long Tim has asked me to make Cinnamon Raisin Bread.  Tim seems to have this passion for things that are rolled.  He asks for Swiss roll during Christmas, and a pumpkin roll during the Winter months... And a beautiful spiral of toasty cinnamon bread.  I don't know why, but I've feared making those cakes for him as rolling up a cake just doesn't seem like it will work.  There's a trick that I'm not aware of.  I did end up making it over Christmas, a peppermint Swiss roll.  So here we are with a lovely cinnamon raisin bread!

Ingredients:

• 1 C warm whole milk
• should feel neutral to the skin
• 1/3 C warm water
• 3 T Honey
• 3 1/2 T unsalted butter, divided, melted and cooled
• 1 3/4 C (9 2/3 oz) whole wheat flour
• 1 1/2 - 2 C (8 1/4 - 11 oz) bread flour
• 1/4 C wheat germ
• 2 1/4 t yeast
• 2 t salt
• 1/2 C raisins
• I used golden raisins
• Vegetable oil spray

Step 1:

Combine milk, water, honey and 3 T of the melted butter in a bowl.  Whisk to combine.

Step 2:

Combine the whole wheat flour, 1 1/2 C bread flour, wheat germ, yeast, and salt in the bowl of your stand mixer fitted with the dough hook.  It's fine if you don't have a stand mixer.  You can mix by hand, just more than double the kneading time.  With mixer on low add the milk mixture until dough comes together.   (approx. 2 min)

Step 3:

Increase speed to medium and knead until dough is smooth and elastic. The dough will stick to the bottom, that's perfect. However, if still too wet, add the remaining bread flour a little at a time.  Add raisins and knead until well incorporated.  Knead a bit by hand and form a ball.  Allow to rise until doubled (approx. 1 to 1 1/2 hrs)

Step 4: 

Spray the 9x5 in loaf pan. Preheat oven to 350 degrees F.

Cinnamon goodness:

• 3 T light brown sugar
• 2 T granulated sugar
• 1 T ground cinnamon
• I used ceylon cinnamon

Step 5:

Press dough into a large rectangle 20 x 8 inches. Combine ingredients from cinnamon goodness into small bowl.  Spray water over rectangle.  Sprinkle mixture over rectangle and spray again to help adhere.  Roll dough into log and pinch at seams.  Place in loaf pan and allow to rise. (approx. 30 min)

Step 6:

Toss in oven and bake until golden brown and internal temperature of bread registers 200 degrees F.  Allow to cool 10 minutes in loaf pan and completely on wire rack.

Enjoy!

Whole Grain Banana Bread

I found this recipe in a magazine.  It was a recipe tied to a Kashi cereal advertisement.  What drew me to it was the use of whole grains instead of plain white flour.  What also drew me to it was the use of smashed up cereal as the primary whole grain.  Who doesn't like taking a pot or rolling pin to a baggie full of something crunchy and pulverize it until you have flour?  I look forward to making this bread for that very reason... Well, that and the fact that it's the best flavored banana bread I've tasted.  Yep, I said that and so did my Sister-in-law.  So sayeth us all.

The Kashi recipe used some pretty specialized ingredients, which as a crunchy granola type I happened to have, but I'll translate.

Preheat oven to 400 degrees F.

The Wet Stuff:

• 3 very ripe bananas, mashed
• I mean VERY ripe.  Like you'd consider tossing them.  Pretty well brown all over.  
• Or you could roast the banana in its skin.
• 1/2 C Granulated Sugar
• I used 1/4 C when the cereal from the dry stuff was sweetened
• 1/2 C Skim or 1% Milk 
• Or soy milk, or almond milk, rice milk even...
• 2 Egg Whites
• 1/3 C Canola Oil
• Could use butter
• 1 t Vanilla Extract

Combine all ingredients in a medium bowl and whisk together.

The Dry Stuff:

• 2 1/2 C Crushed Whole Grain Cereal
• Such as Cheerios, Mini Wheats (see note about sugar), Kashi toasted oat cereal
• 1 1/4 C Whole Wheat Pastry Flour
• You might not have this.  If not, try half and half whole wheat and all purpose flour
• 1 T Baking Powder
• Seems like a lot, but it's got to lift very heavy material
• 1/2 t salt

Combine all ingredients in a large bowl and whisk together.  Add the wet stuff to the dry stuff and mix only until just combined.

Spray, butter or otherwise lubricate a loaf pan.  Pour contents into said pan and bake until a toothpick comes out clean.  Approximately 25 to 40 minutes.  You'll want a little color on top.  You will smell it as it gets near time.

Enjoy!

Chicken Tortilla Soup

Have you ever had a food you just couldn't get sick of?  A flavor that excited you every time you tasted it?  Frankly I haven't repeated that many recipes to know, but this soup in its many incarnations is a likely candidate.  Every time I've had it or made it, I've totally loved every drop and looked forward to having it again.  Call it my Texan roots and how close they are to Mexico, but Tortilla Soup is such a luscious comfort food without being over loaded with cream and cheese.  And the flavor is amazing, highlighted with smokiness and a teasing yet not overwhelming heat.  Like many Texan dishes, you can bust out the fixin's to suit your desire.  I'll list some more popular choices at the bottom.

The bird:

• 1 lb boneless/skinless Chicken Breast or Thighs
• Salt and Pepper
• Spray Oil

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with foil and liberally season the bird.  Bake until the center reaches 165 degrees F.  If you are starting with frozen, this could take two hours so plan your appetite accordingly.  Allow the chicken to cool slightly and shred.

The base:

• 1 dried Chipolte Pepper
• 1 C Boiling water
• 1 T Olive Oil
• 1 Yellow Onion, chopped
• 1 T minced Garlic
• 2 t ground Cumin
• 1 1/2 t dried Oregano
• 1 (28 oz) can diced tomatoes
• 6 C Chicken Stock
• 2 Corn Tortillas, diced
• 1 Bell Pepper (red, yellow, orange) seeded and diced
• juice of 1/2 Lime

In a small bowl cover the chipolte with the water and let it sit until softened.  If you've ever tried to chop a dried pepper and end up flavoring the floor, you'll love this step as it makes the dissection less explosive.  (approx. 20 minutes)  I don't believe I waited that long.  Drain, pat dry and remove the step.  Depending on the preferred amount of desired heat, remove the seeds.  Leave some in for more of a bite.  Chop fine.

Heat the olive oil in a large heavy pot over medium heat.  Add the onion cook until softened stirring occasionally. (Approx 6 minutes)  Add the garlic, cumin, oregano and chipolte and stir frequently until you begin to smell the garlic and spices bloom. (approx 1 min) Add the tomatoes, stock and tortillas and bring to a simmer.  Cook for 10 minutes stirring occasionally.  Using your immersion blender or other such device puree the soup to desired consistency.  Bring back to a simmer and add in the chicken and the bell pepper.  Once the entire mass is heated thoroughly, remove from heat.

Stir in the lime juice, season with Salt and Pepper as needed and enjoy as is.  Or you can add in any of the following fixin's.

Fixin's:

• Sour Cream
• Chopped Avocado
• Pinch of Sharp Cheddar
• Pile of Cilantro
• Diced Red Onions
• Fried Tortilla Strips

We enjoyed this soup as our lunch this past week.  It's satisfying and healthy and I love the little bit of bite from that smokey dried jalapeno.

Enjoy!

Caprese Pizza

Like most, I have a love for Pizza.  Often that love is at odds with a desire to eat healthy, however with the right ingredients mixed with moderation, even that which seems "bad" can be very good!  This pizza was served on our vegetarian night and while I love pepperoni and sausage on a pizza, this caprese pizza was spectacular.

Using a Whole Wheat pizza crust the recipe is really simple.

Sun-dried Tomato Pesto:

• 3 T Extra Virgin Olive Oil
• 1 T Garlic, chopped fine or minced
• 1/8 C Pine Nuts
• 1/4 C Sun-dried Tomatoes, julienned
• 1/8 C Grated Parmesan
• pinch Kosher salt and freshly ground pepper

In a small sauce pan, heat oil and garlic over medium until garlic starts to sizzle.  Add in the pine nuts and stir frequently until fragrant. Remove from heat and pour contents along with remaining ingredients into the small work bowl of your food processor.  Blend to a uniform consistency.  It's not necessary to obliterate.

Other Ingredients:

• 1 ball Fresh Mozzarella, sliced
• 1 bunch Basil, chiffonade
• Balsamic Glaze, as desired

Preheat the oven to 425 degrees F.  Allow 15 minutes or more to come to temperature depending on your oven.  If you have a pizza stone, allow to preheat with the oven.  On a sheet of parchment, stretch the dough.  For a thin crust, use a rolling pin.  For a fluffier crust, stretch and pull with your hands or allow the dough to stretch using its own weight over your knuckles.  Lay flat on the parchment and shape as needed.

Spread the pesto in a thin layer over the crust.  As this is a dry sauce, feel free to spread to the edge of the pie.  Evenly spread the mozzarella and basil.  Drizzle with the balsamic glaze.  It's good stuff so make sure each piece will have a bit.

Bake at 425 for 15 minutes or until cheese is melted, dough is set and slightly browned, and you just can't stand smelling it any longer without a bite!

Enjoy!

Tuna & White Bean Salad

This is a lunch I threw together (with my fingers crossed) using the last-of items from the fridge and some staples from the pantry.  I thoroughly enjoyed it and wanted to share the recipe.  This salad tasted fresh, bright, and was hearty enough to feel like I wasn't just having lettuce with a spare dressing.  Well, because I wasn't.  


Ingredients:

• 1 can Chunk Light Tuna packed in water, drained
• 1 can White Beans (Cannellini or Navy), drained and rinsed
• 1/4 C julienne Sun-Dried Tomatoes packed in oil, include some of the oil
• 1/8 C crumbled Feta
• 2 C Romaine or Green/Red leaf lettuce, chopped
• Juice from 1/2 Lemon

Combine the above, toss and serve.


The proportions are approximate.  Feel free to adjust in your own creation.  I wanted there to be a balance of lettuce to proteins.  I only had so much Feta left and by the end of the bowl I did have want for more.  But Feta is easy to over-do.  I loved the sun dried tomatoes as they added a subtle sweetness.  And well, I just can't say no to them.  I particularly prefer the sun dried tomatoes that are already julienned and packed in a flavorful oil.  When I add the tomatoes to the salad I try to include whatever oil comes with it to create the oil portion of the dressing.  The lemon juice provides the acid for the other half of the dressing as well as an added brightness.  Adding the lemon zest wouldn't go to waste, either.  And possibly a couple of grinds of pepper next time.


Enjoy!

Ginger Coconut Lime Sorbet

I am a big fan of ice cream in pretty much all flavors.  Creamy, smooth, delicious or loaded with chunky chocolaty peanut buttery bits.  Ice cream is always satisfying particularly when it's nice and warm outside.  Although the weather is currently in the 30's and snowing, I thought of ice cream to bring to a friend's house for a dinner party when they suggested I make dessert. 

This particular ice cream is more like a cross between a sorbet and a tropical mixed drink.  Yep, there's a bit of booze in it, but the flavor is actually worth having it in there.  As well, a little bit of liquor prevents the mix from totally freezing solid so it's ready to eat right out of the freezer.

Ingredients:

• 2 Bottles (12 oz) of Reed's Ginger Beer (extra spicy, red cap)
• 1 can Coconut Milk
• 1/2 C Sugar
• 1/4 t Kosher Salt
• 2 T Dark Rum
• 1 T Candied Ginger, diced fine
• Zest of 1 Lime

Since this is not a custard base, there is no cooking involved.  However the sugar needs to dissolve in the mix.  First, add the two bottles of Ginger Beer in a large bowl.  When foaming subsides, add in the sugar, ginger, salt and rum.  Stir to combine.

In a small bowl, dump the contents of the coconut milk.  The can will have liquids and solids.  I find the mix easier to incorporate if you make it homogeneous first. Add to the ginger beer mix and combine.  Top with the zest.

Cover and place in the fridge until mix is under 40 degrees.  You could also use an ice bath to achieve this temperature sooner.

Using your manufacturer's instructions, freeze the ice cream in your ice cream maker.  Typically after freezing, the mix needs a little time to think in the freezer, approx 2 to 3 hours.  Then you've got yourself a nice little something something after dinner!

Enjoy!

Potato Leek Soup

When I lived in Ithaca, NY I had access to one of the best Farmer's Markets I've ever seen.  There were several large produce vendors and many more smaller ones along with craft and ready made food vendors.  The atmosphere was very friendly and "Ithacan" with the recycling canisters and organic everything.  I taught myself to cook in Ithaca.  I learned to increase my appreciation for fresh vegetables.  And due to the variety of produce available, I also experimented with anything I could get my hands on.  It seems strange now that leeks were one such experiment.  But in fact they may have been the first.

I recall reaching for these hefty alliums that were bundled three to a bunch.  They had a fine coating of gritty sand and a cold moisture on the roots that told me they were very freshly picked.   Tucked under the rubber band was a small yellow slip with a very simple recipe for potato leek soup, possibly only four ingredients.  Perfect!  This isn't the same recipe, but just as simple, comforting and satisfying.  Hopefully the days where I'll want soup are drawing to a close.  At least Punxsutawney Phil thinks so!
Ingredients:

• 3 strips Bacon I used thick cut peppered bacon (or 2 T Olive Oil or Butter)
• 3 Leeks, white and light green parts halved and sliced and well rinsed
• 4 - 6 C cubed Potatoes, skins intact I used Red potatoes, Yukon Gold would also be excellent
• 4 - 6 C Broth or Water
• Sachet of Thyme, Bay Leaf, Rosemary
• 1/4 - 1/2 C Heavy Cream or Whole Milk
• Salt & Pepper to Taste

Snip the bacon into little strips and cook over medium heat in a stock pot until the fat has rendered and the bacon bits are crisp.  Remove the bacon with a slotted spoon and pour the fat into a glass bowl.  Measure back 2 T of the bacon fat.  If making the soup vegetarian, omit the bacon and just add the oil or butter over medium heat.  

I recommend rinsing the leeks after you've cut them into half moons due to the pervasive dirt that can be found several layers deep.  Add the drained slivers to the pot and toss in a pinch of kosher salt.  Cook over medium heat until softened (approx 6 to 8 min).  Add in the potatoes and stir to combine.  Cover with broth or water and add in the sachet.  Bring to a simmer and let cook until the potatoes are softened (approx 20 to 30 min).  The reason my measurements are approximate are I like to use up what I have and will make a larger or smaller batch of soup accordingly.  For a thicker soup, the broth should only just cover the potatoes.  Stir occasionally to ensure even cooking.  For a thinner soup, cover the potatoes by an inch or so.

Once the potatoes are fork tender, take the pot off heat, remove the herb sachet, and add in the cream.  Using your immersion blender, (or work in batches in your regular blender) blend to desired consistency.  Taste and season accordingly.

I like to serve the soup with either hearty whole grain crackers or bread to dunk.
 
Enjoy!

Pumpkin Seeds

I cook with a lot of squash.  I enjoy harvesting the seeds and making a lovely snack.  These little health bullets are beneficial to men's bones, in alleviating arthritis pain as well as hosting a great amount of protein and "good" fat, monounsaturated.

The process is quick and the results are delicious.  I've seen a number of preparations where they just pop the seeds on a sheet pan into a blasting hot oven and let them crisp.  When I tried that method my seeds came out shatteringly crisp and unpleasant.  Then I found this preparation which essentially infuses the seed with salt and moisture by giving it a bath first.  Think pasta.

Step 1:

Harvest your seeds from your squash.  Any type of squash will do and feel free to mix and match.  I find a grapefruit spoon works best.

Eliminate as much of the pulp as possible.

Step 2:

Boil water in a sauce pan with a generous amount of salt.  Just like a pasta you want the water to taste like the ocean.  Boil the seeds for a few minutes.  (approx 5 min) and drain.

Step 3:

Seasoning options:

For a spicy sweet option, toss with a bit of paprika, cayanne and brown sugar.  Don't use a heavy hand.  For a southwest option, toss with a bit of cumin.  Curry is nice.  It's up to you.  you could also stay traditional and just leave them salty.  There is no need to add further salt as it is infused from the boiling.

Preheat your oven to 400 degrees F.  On a silicon pad, parchment paper, or foil, lay out your seeds in a single layer.  Roast until they are lightly browned.  If you smell them it might be too late so keep an eye on them.  (approx 6 to 8 minutes)

Step 4:

Enjoy!

Millet Polenta

I have a confession to make.  I'm a Texan that never had grits until I became a Yankee.  It's not normal from what most folks think.  In the South you'd think grits were as common as oatmeal, cream of wheat, or just another starch for that matter.  But for some reason we never ate them, so I never tried them.  It wasn't until I was traveling for work and was flirting with the Mason-Dixon line that I had my chance.

I tried cheesy grits and was in heaven.  They were creamy, cheesy, had this micro pebble texture that kept them from feeling like I was eating paste.  A little ground pepper and joy!  So I'd found out I liked the stuff and had it at every chance which was very seldom.  And I've yet to cook this dish at home.

There's a similarity between grits and Polenta.  Some might suggest the divide is mainly due to which culture claims the dish.  Grits being Southern and Polenta being Italian.  But both dishes are made from corn meal.  Polenta I've only "made" if you count taking a tube of the stuff and frying it.  Which is also a big yum.  So I was excited to try even this alternative version.  Some day I'll make the real stuff.

Tonight's side dish, Millet Polenta was a huge throwback to the cheesy grits and some of the more loose Polenta dishes I've tried.  The flavor and texture were spot on.  Yet, Millet is one of those ancient grains that dates to pre-historic cultures, several thousands of years BC.  Health benefits abound including beneficial quantities of fiber and magnesium.  I've been wanting to make something with Millet as I try to get lots of whole grains in our diet.

The preparation is similar to Risotto but less fussy.  It actually came together very quickly and with minimal ingredients.

Ingredients:

• 1 C Millet, rinsed and drained
• 5 to 6 C Broth - I used chicken broth, but vegetable broth would be equally tasty.
• 3 T Unsalted Butter
• 4 oz Extra Sharp White Cheddar, grated
• Sea Salt

In a 4 quart saute pan toast the millet over medium high heat, stirring periodically until lightly toasted.  This will bring out the naturally nutty flavors.  (approx. 6 - 8 minutes)  Add the butter and allow to melt.  Pour in 5 cups of the broth and bring to a boil.  Drop the heat to medium-low and maintain a simmer.  Cover with a lid and steep for 15 minutes.  Uncover and stir.  Continue to stir periodically until Millet is thick and creamy with a chewy texture. (approx. 20 minutes)

Take off the heat and add in the cheese.  Stir to combine.  Taste and season as needed.  I liked some cracked pepper on top.  You could also finish with a nice olive oil.

This dish was so easy.  I didn't need to preheat the broth adding it a cup at a time.  I didn't even saute any aromatics first.  And the flavor was wonderful, nutty, creamy.  The cheese added a smoothness, but didn't overwhelm the simple side.  And I finally got to use Millet!  And I kind of got to make Polenta!  Smiles all around.


Enjoy!

Red Quinoa Salad

I recently picked up a copy of Fine Cooking magazine.  I'm quite addicted to any media that is cooking related, but I have my preferences.  Fine Cooking is a magazine I'm interested in subscribing to as I've picked up four of their monthlies this past year.  All were fabulous and in each one I tried a recipe.  Last night's recipe came from there, but I have some tweaks I'd make for next time.

What attracted me to this recipe was the colors.  It's gorgeous!  The colors are amazing and the health qualities are exceptional.  This can be served as a side dish or as a main salad.  I feel, however, that the original recipe needed some tweaking to mitigate the confusion of flavors presented when cooking this faithfully to the original.  I'll present the original and note where I'd deviate next time.

Quinoa:

• 1 1/2 C Quinoa, I used Red
• 1/2 t Sea Salt
• 2 1/2 C Water

Rinse the quinoa well and drain.  Add to sauce pan with the water and salt.  Bring to a boil over medium-high then drop to a simmer over medium low until tender with a slight crunch. (approx. 15 minutes)  Drain using a fine sieve and set aside to cool to room temperature.

Caramelized Onions:

• 1 large Red Onion, quartered and thinly sliced
• 2 T Olive Oil
• pinch Kosher Salt
• 2 T Balsamic Vinegar

Heat oil over Medium-high in a 12" non-stick skillet.  Stir frequently until onions are soft and begin to brown. (approx 6-8 minutes) Add the Balsamic Vinegar and stir to coat the onions.  Continue to cook until the vinegar has evaporated. (approx 1 min) Remove from heat and allow to cool to room temperature.

Note: I did not allow to cool to room temperature and added it to the salad right away.  I'm not sure the cooling was necessary as the onions don't have an exceptionally high coefficient of heat to begin with.  As well I didn't let the quinoa cool to room temperature.

Remaining Ingredients:

• 1 Apple, crisp and tart, 1/2 inch dice
• 4 oz Arugula, thinly sliced - I used Radicchio
• 4 oz Aged Gouda, diced (approx. 1 cup) - I love Gouda, but I think Feta or Goat Cheese would have matched the flavors better
• 3 ribs Celery, diced
• 1 C diced Fennel
• 1 C walnuts, chopped - Next time I'd omit these, which is rare, but I felt they detracted from the tang I was hoping for with the other ingredients.
• 1 C dried cranberries - I used dried cherries

Combine all ingredients along with the onions and quinoa in a large bowl and toss to combine.

Dressing:

• 3 T Olive Oil - Next time I'd use a flavorful Extra Virgin
• 3 T Sherry Vinegar - Next time I'd bump up this ratio further
• Kosher Salt and Freshly ground pepper

Combine dressing ingredients and whisk to combine.  Toss with Salad.

I enjoyed the salad, but it was very heavy to have as a main course.  With the caramelized onions and the vinaigrette I expected more tang, but I think the earthiness of the Gouda and the Walnuts muted that flavor.  That prompted me to suggest feta and possibly amping up the quantity of Vinegar.  Additionally, I think the flavors needed to meld for a bit to combine better which was my fault as I didn't even allow everything to come to room temperature.  As well, possibly putting on a bed of shredded lettuce would lighten up the texture a bit.

This would make a great healthy side salad.  It would take care of your starch and vegetable requirements.  There is very little fat and the majority of it is "good" fat.  There is a tremendous amount of fiber and protein.  Any confusion in flavor is overwhelmed by the enormous health benefits of this combination of fruit, veggies, nuts and grains.

Quinoa is a powerhouse whole grain that I like as an alternative to rice.  I really enjoyed the apple and dried fruit in this salad.  And you have to admit, this dish is stunning to look at.  I'd make this again (with the modifications), but relegate it to a lunch with more lettuce or a side dish.

Note: I've now had this salad for lunch, cold, and it is far better.  I still might swap the Gouda for a different cheese, but the walnuts are no longer a detraction and the tang is right at the level I was hoping it would be.

Enjoy!