Asian Pasta Perfection

I love anything with peanut butter; sweet, savory, it doesn't matter to me. So when I saw this recipe for Cold Peanut Noodles with Shrimp in Cooking Light, I knew I had to adapt it so that Adam and I would both enjoy it. And we certainly did enjoy it. We followed the recipe except for when they added the shrimp, we omitted that step and stir-fried some tofu and seared some scallops instead. All I can say is delish!


Cold Peanut Noodles with Shrimp (Cooking Light, December 2009)

1 Tbs. chopped fresh basil
2 Tbs. rice vinegar
2 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
1 Tbs. dark sesame oil
1 tsp. bottled ground fresh ginger
1 tsp. chile paste with garlic
1/4 tsp. salt
1 garlic clove, minced
12 oz. fresh Chinese egg noodles
1 cup matchstick-cut carrots
8 oz. peeled and deveined medium shrimp
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

So Stew Me

This Indonesian Bean-Curd Stew from Vegetarian Planet has a great combination of flavors from the coconut milk to the lime juice and coriander. We used the vegetables the recipe calls for, but any veggie substitution would work. I think broccoli would soak up the sauce incredibly well, and I think Adam would like that better than the green beans anyway. We served this like a chili, but serving the stew over rice or quinoa would be a more filling option.


Indonesian Bean-Curd Stew (Vegetarian Planet, Didi Emmons)

2 Tbs. lime juice (from about 1 lime)
2 tsp. minced fresh ginger
1 tsp. salt, or more, to taste
8 oz. tofu, cut into 1/2-inch cubes
1 Tbs. canola or corn oil
2 cups chopped onions
1 large garlic clove, minced
1 tsp. ground coriander seeds
1/2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1 cup coconut milk (you can freeze any left in the can for later use)
2 cups water or vegetable stock
3 small carrots, peeled and cut into 1/4-inch rounds
1/4 tsp. chile flakes
1 1/2 cups 1-inch-long pieces green beans
1 small zucchini, cut into 1/2-inch cubes
2 Tbs. chopped cilantro (optional)
fresh-ground black pepper to taste

1. Marinate the tofu: In a bowl, combine the lime juice, fresh ginger, and 1/2 tsp. salt. Stir, and add the chopped tofu. Leave the tofu in the marinade or 30 minutes, tossing it once or twice.
2. Heat the oil in a large skillet over medium heat. Add the onions, and saute them until they have softened, stirring frequently. Add the garlic, coriander, cumin, and cloves, and cook, stirring constantly, for 2 minutes. Add the coconut milk, water or stock, and 1/2 tsp. salt, and bring the stew to a simmer. Simmer it for 10 minutes, uncovered.
3. Add the carrots and chile flakes, and simmer the stew for 5 minutes. Then add the tofu and its marinade, the green beans, and the zucchini, and simmer the stew 8 minutes more.
4. Stir in the cilantro, if you're using it. Add salt and pepper to taste, and serve the stew.

A Fav of Mine

A while back Adam and I made one of the best meals I have had in a long time. It's a bit time consuming, but it's definitely worth the effort. On a day when you have the time and need a hearty, cozy meal these pork chops with applesauce, roasted brussel sprouts, and pierogies are just the ticket. The pork chops were made by browning them in an oven-proof skillet and then finishing them off in the oven until done. The brussel sprouts were roasted by tossing them with olive oil, salt, and pepper and placing them in a 400 degree oven until perfectly soft and browned.


Mashed-Potato Pierogi (Vegetarian Planet, Didi Emmons)

I still remember the first time I ate these as a kid. My mom used this exact recipe and I've been dying to make it ever since I received my own copy of this cookbook. These pierogies truly are amazing. Serving them with applesauce and sour cream or Greek yogurt makes for a perfect meal all on its own.

2 large or 3 medium baking potatoes, peeled and cut in half
6 Tbs. unsalted butter
1/2 cup whole or low-fat milk
1 tsp. salt, plus more to taste
fresh-ground black pepper to taste
1 garlic clove, minced
3 cups sliced white button or shiitake mushrooms
2 Tbs. water
3 cups thinly sliced onions
1 batch (4 balls) Pizza Dough [recipe to follow]
4 tsp. sour cream (optional)

1. In a large saucepan, cover the potatoes with salted water, and bring the water to a boil. Boil the potatoes until they are very tender, then drain them, and return them to the dry pan. Add 1 Tbs. of the butter and all of the milk, and mash the potatoes until they are as creamy as you like. Add the 1 tsp. salt and some pepper, and set the pan aside.
2. Melt 1 Tbs. butter in a large skillet over medium heat. Add the garlic, and saute it for a few seconds. Add the mushrooms, and cook them, stirring occasionally. When they have absorbed the butter, add the 2 Tbs. water, and stir. Cook the mushrooms for 5 minutes more, stirring often. Season them with salt and pepper, and set the skillet aside.
3. In another skillet, melt 2 Tbs. of the butter over medium-high heat. Add the onions, and cook them, stirring occasionally, for 15 to 20 minutes or until they are brown (but not burnt). Season them with salt and pepper, andd set the skillet aside.
4. Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all. On a floured surface, roll each ball into a 5-inch circle. Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms. Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semicircle. Seal each dumpling by pinching the edge with your fingers. (At this point you can place the dumplings on a floured baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours.)
5. Bring a large pot of water to a boil. Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes. Remove them with a slotted spoon onto a plate lined with paper towels.
6. Reheat the onions, and add the remaining 2 Tbs. butter. Add the dumplings, and gently toss them in this mixture. Serve 2 dumplings on each plate, hot, with the onions and some of the buttery sauce spooned over them, and, if you like, small dollops of sour cream.


Pizza Dough

2/3 cup lukewarm water
1 pinch sugar
1 1/2 tsp. dry yeast
1 Tbs. olive oil
2 cups unbleached white flour, plus a bit more, as needed
1 tsp. salt

1. To make the dough by hand, stir together 1/3 cup water and the sugar in a large bowl. Sprinkle the yeast over this mixture, and let it stand until it is foamy, about 10 minutes. Stir in the remaining 1/3 cup water, the olive oil, the 2 cups flour, and the salt. Blend with a large spoon until the contents form a dough. Knead the dough on a floured surface, incorporating more flour, if necessary, to keep the dough from sticking. Knead the dough until it is smooth and elastic, about 5 to 10 minutes.
To make the dough in a food processor with a plastic dough blade or in a heavy-duty mixer, proof the yeast as described, but use a small bowl. Then combine the yeast mixture with the olive oil, 2 cups flour, and salt in the food processor or mixer. If you are using a food processor, run it until the mixture forms a ball, adding more water or flour by the Tbs. if they dough is too dry or wet. Process for 15 seconds more. If you are using a mixer, use the hook attachment, and mix the dough on the lowest speed until a ball is formed, adding a bit of water or flour as necessary. Knead the dough in the mixer for 5 minutes.
2. Put the dough into a deep, oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it is doubled in bulk. Punch down the dough, and form it into four balls. Each with make a serving-size pizza.


Eldress Bertha's Applesauce (Cooking Light, October 2008)

This recipe is so easy there is no reason not to make applesauce on a regular basis.

5 1/2 cups chopped peeled Pink lady apple (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 Tbs. fresh lemon juice
1 (2-inch) cinnamon stick
1/4 tsp. salt
dash of almond extract

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and almond extract.

Change of Mind

Adam and I had both made up our minds that cooked carrots were just no good. But, we decided to branch out and give them a try after looking in this month's Food and Wine Magazine. And I am glad we did! Apparently cooked carrots doused in butter and herbs are fantastic; we couldn't get enough of them. Adam followed the recipe and had seafood with his carrots, but he changed it from bass to scallops which he just seared with some salt and pepper on each side. We also made some quinoa with arugula and savory-spiced baked tofu stirred in at the end. I was more than happy that we had leftovers and that we had changed our mind about cooked carrots!


Striped Bass with Sweet Carrots and Cider Glaze (Food and Wine, November 2009)

1/2 cup apple cider
1/2 cup cider vinegar
1 Tbs. unsalted butter
3 Tbs. extra-virgin olive oil
1 1/2 lbs. carrots, peeled and sliced on the diagonal, 1/8 inch thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
salt and freshly ground black pepper
1 Tbs. chopped parsley [we used cilantro]
1 Tbs. vegetable oil
4 (6-oz.) skinless striped bass fillets or other sustainable meaty white fish fillets

1. In a nonreactive saucepan, boil with cider and cider vinegar over high heat until reduced to 2 Tbs., 15 minutes. Remove from the heat and stir in the butter.
2. Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in parsley and half of the cider glaze.
3. In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
4. Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.

Bean Burger

These black bean burgers are quick enough to make that you can eat them any night of the week. Piled with spinach, tomato, red onion, and avocado with some melted cheddar cheese, even meat eaters will love this burger. Paired with a gourmet salad, this meal is delicious, nutritious, and a whiz to make.


Our Homemade Quick Black Bean Burger (Cooking Light, November 2009)

1 (2-oz.) hamburger bun, torn into pieces
3 Tbs. olive oil, divided
2 tsp. chopped garlic
1 (15.25-oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/3 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbs. oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.


Candied Walnut, Pear, and Leafy Green Salad (Cooking Light, November 2009)

I'm not sure if this salad went perfectly with the burgers, but it sure was fantastic. This salad is fancy enough and easy enough to serve at any meal whether it be a special occasion or a Wednesday night.

1/3 cup sugar
2/3 cup chopped walnuts, toasted
cooking spray
1/2 tsp. kosher salt, divided
2 Tbs. white balsamic vinegar
1 1/2 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
1 Tbs. capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 tsp. freshly ground black pepper

1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp. salt. Set aside until cook; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad.

Spice is Nice

Adam picked out this meal. And, I must say that he picked a mighty good one. This Halibut (or tofu) with Spicy Mint-Cilantro Chutney was fantastic! The chutney was creamy and spicy all at the same time; I couldn't get enough of it. To round out the meal we roasted some sweet potatoes and broccoli in the oven on 400 for 30 minutes. For lunch the next day I piled the chutney on top of the extra veggies to get the most possible chutney I could.

Halibut with Spicy Mint-Cilantro Chutney (Cooking Light, November 2009)

To make vegetarian, simply substitute tofu for the halibut. Adam and I each loved our respective versions.

1 serrano pepper, halved
1/2 cup fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup 2% Greek-style yogurt
4 tbs. 1/3-less-fat cream cheese
1 1/2 tsp. fresh lemon juice
1/2 tsp. minced peeled fresh ginger
1/8 tsp. salt
1/8 tsp. sugar
1/8 tsp. cumin seeds
1 garlic clove, crushed
2 Tbs. chopped fresh mint
1/2 tsp. garam masala
1/4 tsp. salt
4 (6-oz.) skinless halibut fillets
1 Tbs. canola oil
1 Tbs. butter

1. Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.
2. Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 tsp. salt; sprinkle evenly over fish. Add oil and butter to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.

The Best Banana Bread

On my day off to celebrate Veterans' Day, I decided to take advantage of my extra time and my extra ripe bananas. The only way to properly do that is to make banana bread. This slightly unconventional banana bread is so delicious and a great change to the norm. Instead of chocolate chips and nuts, this banana bread is full of coconut and topped with a sugary-lime glaze. So next time you look at your fruit bowl and see some browning bananas, think about this recipe. I guarantee you won't be disappointed.

Coconut Banana Bread with Lime Glaze (Cooking Light, September 2007)

2 cups all-purpose flour (about 9 oz.)
3/4 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 Tbs. dark rum
1/2 tsp. vanilla extract
1/2 cup flaked sweetened coconut
cooking spray
1 Tbs. flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 Tbs. fresh lime or lemon juice

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 Tbs. coconut. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Cozy Comfort

Whenever I find a soup that Adam likes, I'm ecstatic! He's not the biggest soup fan, and I totally am. I just love how warm and comforting they are; and nothing is better than an amazing soup with a crunchy salad and crusty bread. This Beer-Cheddar Soup is complex with flavors from the beer, onion, garlic, and sharp cheddar cheese. We paired it with a simple salad of greens, chopped tomatoes, and apples tossed with a balsamic vinaigrette and crusty, chewy sourdough bread from a local patisserie La Farine. When you just want to cuddle in with a good meal and your favorite someone, this is definitely a meal to consider.


Beer-Cheddar Soup (Cooking Light, November 2007)

This recipe includes toasted bread cubes to put on top of the soup. I omitted these and just had bread on the side. One less step for me!

10 oz. sourdough bread, cut into 1-inch cubes
cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12-oz.) bottle beer
4 cups fat-free, less-sodium chicken broth, divided [or veggie broth!]
1/2 cup all-purpose flour (about 2 1/4 oz.)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 oz.) shredded extrasharp Cheddar cheese
1/4 tsp. freshly ground black pepper
1/4 cup finely chopped chives

1. Preheat oven to 450.
2. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450 for 10 minutes or until toasted. Set aside.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
4. Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thick. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Try Again

This Tuesday night meal was not our hugest success, but I believe if we hadn't overcooked the meat and uncooked the veggies, it could have been delicious. I know I'm not giving this menu of polenta, stuffed chicken, and roasted vegetables a good rep, but I would definitely try it out for yourself. Thank goodness the polenta saved the night!


Buttery Polenta (Cooking Light, October 2007)

5 cups water
3/4 tsp. salt
1 cup dry polenta
2 1/2 Tbs. butter
1/4 tsp. freshly ground black pepper

1. Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring frequently. Remove from heat. Stir in butter and pepper.


Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese (Cooking Light, October 2007)

To make this veggie-friendly, I stuffed a portabella mushroom with the goat cheese mixture. And, honestly, I think this could have been delicious had it not been a little dry.

1 whole garlic head
1/3 cup (3 oz.) goat cheese with herbs, softened
6 (6-oz.) skinless, boneless chicken breast halves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. olive oil

1. Preheat oven to 350.
2. Remove white papery skin from garlic head (do not peel or separate cloves). [I didn't follow this direction. I find it a lot easier to peel and separate the cloves before roasting, then cover in olive oil and wrap in aluminum foil.] Wrap head in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 tsp. cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350 for 20 minutes or until a thermometer registers 165; let stand 5 minutes.


Autumn Vegetable Medley with Rosemary and Nutmeg (Cooking Light, October 2007)

I suggest watching the vegetables closely and allowing them to cook a little longer. They just weren't as soft and roasted as I had hoped they would be.

1 (9-oz.) fennel bulb with stalks
2 cups (1/2-inch) cubed peeled butternut squash
1 1/2 cups (1-inch-thick) slices parsnip
1 1/2 cups (1-inch-thick) slices carrot
1 Tbs. olive oil
1 1/2 tsp. chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
dash of freshly grated nutmeg
cooking spray
1/3 cup (1 1/2 oz.) freshly grated Parmigiano-Reggiano cheese (optional)

1. Preheat oven to 425.
2. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel and next 8 ingredients in a large shallow roasting pan coated with cooking spray. Bake at 425 for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Poker Face

We had a poker night at our house a little while ago, and I wanted to make sure that there was something hearty to snack on while we were betting our souls away. I had also had an itch to make this recipe from Cooking Light, Moroccan Chickpea Chili. It left me wanting in terms of flavor and punch, but a dollop of yogurt on top helped to step it up. Next time I would just add some more heat.


Moroccan Chickpea Chili (Cooking Light, September 2007)

2 tsp. olive oil
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 tsp. bottled minced garlic
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground red pepper
1 1/2 cups water
2 Tbs. no-salt-added tomato paste
2 (15 1/2-oz.) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lemon juice

1. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; saute 5 minutes. Stir in cumin and next 7 ingredients; cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Wasabi!

One of my absolute favorite foods is sweet potatoes. They are both savory and sweet, can be made creamy or crunchy, and are all around just perfect. As I was flipping through cookbooks, I was instantly attracted to the recipe for Wasabi Mashed Sweet Potatoes in Moosewoods Restaurant New Classics. To create a complete meal, I made tofu seasoned with Chinese Five-Spice Powder and greens with ginger and garlic. To prepare the tofu, I patted the tofu with paper towels to release the extra moisture, then sprinkled salt, pepper, and Chinese Five-Spice on both sides. I proceeded to brown the tofu in a skillet over medium-high heat. To prepare the greens (they can be any type of green you prefer or have on hand), I simply sauteed garlic and ginger until fragrant in a bit of olive oil, then added the greens and continued to saute until wilted. The ginger from the greens, the Five-Spice from the tofu, and the wasabi and brown sugar from the potatoes complemented each other perfectly to create a harmonous meal of spice and flavor.


Wasabi Mashed Sweet Potatoes (Moosewood Restaurant New Classics)

6 cups cubed peeled sweet potatoes
water to cover
1 tsp. salt
1 Tbs. wasabi powder
1/4 cup butter
salt to taste
pure maple syrup or brown sugar to taste

1. In a covered pot, bring the sweet potatoes, water, and salt to a boil. Lower the heat and simmer until the sweet potatoes are very soft and easily pierced with a fork. Drain, reserving some of the cooking water.
2. Mix the wasabi powder with about 1 1/2 Tbs. of the potato cooking water to make a paste. Combine the drained sweet potatoes, wasabi paste, and butter and mash well. Add a little more of the cooking water, if needed. Add salt and maple syrup or brown sugar to taste.

Deliciously Healthy

Quinoa is one of my favorite new grains. It's packed with protein and adds great texture to any dish. As I was searching 101cookbooks, I found this amazing looking recipe for quinoa mixed with kale, corn, tofu, and then topped with pesto. Coincidentally, I had most of these ingredients. We ended up adding mushrooms and forgetting the tofu, but other than that we kept the recipe pretty much the same. With a meal like this, you know that you truly can get a healthy meal without losing any flavor.

Heather's Quinoa Recipe (Heidi Swanson, www.101cookbooks.com)

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes (or chopped sun-dried tomatoes) [we used sun-dried tomatoes]

1. In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Game Night Munchies

We invited two couples from Adam's soccer team over for a competitive game night of Trivial Pursuit and darts. To get the party started and keep it going, we had to make some amazing little munchies. We needed brain power, right?! We started the night off with a butternut squash dip, meatball (and not-so-meatball) dippers, and baked brie. Then, after some amazing game playing, we finished the night off with chocolate pudding. A pretty good game night (especially in the darts division), if I may say so myself!


Butternut Squash Spread with Pepitas (Cooking Light, September 2007)

This spread isn't my favorite in the world, but it definitely grew on me as I kept eating it, and eating it, and eating it....We served the spread with cucumber spears, red pepper slices, and bread.

1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 lbs.)
1 tsp. olive oil
cooking spray
1/2 cup diced onion
1 1/2 tsp. chopped fresh sage (we used dried)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, minced
dash of crushed red pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
2 Tbs. unsalted pumpkinseed kernels, toasted

1. Place squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.
3. Place squash, onion mixture, and tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.

Mini Meatballs with Creamy Dill Dip (Cooking Light, March 2005)

Adam made this recipe exactly, but we adapted it to me by simply making me the dip and using vegan meatballs from Trader Joes. Adam LOVED his meatballs, and I have to say that mine were not too shabby. Yet another item of the night I couldn't stop eating.

Meatballs
1 cup finely chopped onion
3/4 cup dry breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. dill seeds
1/8 tsp. freshly ground black pepper
1 lbs. ground round
1 large egg white, lightly beaten
cooking spray

Dip
2/3 cup fat-free sour cream
1 Tbs. chopped fresh dill
2 tsp. minced garlic
1/4 tsp. kosher salt

1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining 3 ingredients; stir with a whisk. Cover and chill. Serve meatballs with dip.


Baked Brie

This is such an easy and decadent appetizer; it's pretty much our go-to whenever we want something delicious yet simple.

1 sheet puff pastry
1 wheel brie
2-3 Tbs. raspberry jelly or preserves
1 egg, lightly beaten

1. Roll out the puff pastry as much as possible, making sure that it doesn't get too thin. Place the wheel of brie in the middle. Top with the raspberry jelly. Fold the puff pastry over the brie and jelly, making sure that all edges are sealed. Place the puff pastry on a baking sheet, seal side down. Brush the egg on the puff pastry.
2. Bake at 400 for 15-20, or until golden brown.
3. Allow your guests to cut the wheel into wedges. Eat alone or spread on bread.


Bittersweet Chocolate Pudding with Raspberries (Cooking Light, January-February 2006)

This pudding had a slightly odd texture, but that didn't stop me from gobbling it up. Maybe I was really hungry at this party.... Anyway, this pudding is definitely worth trying!

1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
dash of salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 oz. bittersweet chocolate, chopped
1/2 cup raspberries
4 tsp. shaved white chocolate

1. Combine first 6 ingredients in a medium bowl; stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan; stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

Leftovers Gone Good

After making the ravioli, we had some leftover filling and some leftover baked zucchini. I didn't want such delicious parts of a meal to go to waste, so I concocted a whole new meal out of the remains. I cut up the zucchini, saving the breadcrumbs on the side, and mixed the zucchini and ravioli filling with cooked quinoa in a baking dish. I topped the quinoa mix with the zucchini breadcrumbs and freshly grated Parmesan cheese. I baked the dish for approximately 20 minutes until the breadcrumbs turned a golden brown. I sprinkled the casserole with some fresh parsley to spruce it up. And voila! A delicious, healthy leftover reinvention!

Radical Ravioli

I have to admit that since I've taken so long to post these recipes, I have forgotten the exact way I made them. But, what I do remember is that they were absolutely delicious and there is no way to mess them up. This gives you the opportunity to create your own dish with a helpful guide.
When my mom was here I took her to our local farmers' market so she could experience one of my favorite things in the Bay Area. We found beautiful looking chard, baby zucchini, and tomatoes that we had to bring home with us. With these amazing items we decided to make chard and ricotta ravioli with a fresh tomato sauce and baked zucchini topped with breadcrumbs. To round out the meal, we made huge breadsticks for everyone.


Chard and Ricotta Ravioli with a Fresh Tomato Sauce

1 bunch chard, chopped
2 cloves garlic, minced
1 cup ricotta (any fat content)
salt and pepper to taste

wonton wrappers or fresh pasta sheets (we made the pasta with half whole wheat flour and half white flour)

3 cloves garlic, minced
1/2 cup onion, chopped
3-5 tomatoes (preferably heirloom, but whatever you have on hand is perfect), chopped
2 Tbs. parsley, chopped
balsamic vinegar, splash

Parmesan cheese, grated

1. To prepare the filling, saute the garlic and chard in a skillet over medium heat until the chard has wilted. Take off the heat and add to the ricotta, seasoning with salt and pepper to taste.
2. To fill the ravioli, take a dollop of the filling and place in the wonton wrapper or along the pasta sheet. Fold the wonton or pasta over and seal with water along the edges. Press with a fork to ensure a good seal. (The pasta water becomes quite messy if the ravioli don't have good seals.)
3. Cook the pasta in boiling water for about 2 minutes. You know when they are done because the ravioli will float to the top.
4. Meanwhile, prepare the tomato sauce by sauteing the garlic and onion in a skillet coated with olive oil over medium heat until the onions are soft and the garlic is fragrant. Add the tomatoes, parsley, balsamic vinegar, and some salt and pepper, tossing with the garlic and onion. Allow the tomatoes to simply get hot, then remove the pan from the burner.
5. Plate the ravioli by putting several ravioli on the dish and topping with the tomato sauce and grated Parmesan cheese.


Baked Zucchini

This is an incredibly easy side dish that is also incredibly delicious. Don't think that because there aren't a lot of ingredients that this recipe isn't worth trying out. You'll be pleasantly surprised.

baby zucchini, halved (you will want about 1-2 zucchini per person)
Italian seasoned breadcrumbs
olive oil

1. Place the halved zucchini in a baking dish, cut side up. Cover with breadcrumbs and drizzle with olive oil. Place in a preheated 375 oven. Bake for 25 minutes or until the zucchini are tender and the breadcrumbs are golden brown.

All Adam

I can't take credit for this meal at all. All I did was pick it out; Adam made it from start to finish, but it's too good not to share. Tofu Sloppy Joes are the perfect comfort food that you can eat without any guilt. We did sneak in some potato chips with the meal, but we balanced it out with a salad as well. This meal took me back to my meaty childhood when my family gathered around the table slurping up our Manwiches.


Tofu Sloppy Joes (Moosewood Restaurant New Classics)

1 cup chopped onion
1 garlic clove, minced or pressed
2 Tbs. vegetable oil
1 cup chopped bell peppers
1 cake firm tofu (16 oz.), crumbled or mashed
1 3/4 cups diced tomatoes (fresh or a 14-oz. can)
2/3 cup tomato paste
1/2 cup water
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. brown sugar
pinch of cayenne
1 tsp. salt
ground black pepper to taste

6 to 8 kaiser or hamburger rolls

1. In a large nonreactive pan, saute the onions and garlic in the oil on medium heat until soft, about 5 minutes. Add the bell peppers and continue to cook for 5 minutes, stirring occasionally. Stir in the tofu, diced tomatoes, tomato paste, water, coriander, cumin, oregano, brown sugar, cayenne, and salt and simmer for 10 minutes. Add black pepper to taste.
2. Slice and toast the rolls. Fill each roll with about 1/2 cup of the sloppy joe mix. Serve immediately.

Housewarming

Since we've recently moved into our very own condo, we had to warm it up with a party. With a party, comes great food (at least I think so in my house). We made a smorgasbord of tasty treats, including chicken, steak, and mushroom satays with peanut sauce, bruschetta with roasted tomatoes as well as bruschetta with bean dip, deviled eggs with chiles and cilantro, pepper-masa cheesesticks, dates stuffed with goat cheese and walnuts, and ice cream sandwiches for dessert.

The satays were made by marinating the protein in soy sauce, garlic, lime juice, and olive oil, skewering onto water-soaked wooden skewers, then grilling on a cast-iron grill until done. They were served with a peanut sauce that was made by combining peanut butter, garlic, soy sauce, and splashes of milk until the desired consistency reached over medium-low heat.

The roasted tomato bruschetta were made by roasteing quartered plum tomatoes in a 250 degree oven for about 2 hours, until beautifully roasted, placing the tomatoes on slices of slightly toasted baguette, and placing a basil leaf and shaving of Parmesan cheese on top. The bean bruschetta were made by pureeing cannellini beans, basil, lemon juice, salt, and pepper together, spooning the dip over the slices of toasted baguette, and placing a basil leaf on top of each one.

To make the deviled eggs, I simply just amended the original deviled egg concept of mayonnaise, mustard, and paprika by eliminating the mustard and paprika and adding slivers of red chiles and an abundance of freshly chopped cilantro.

The pepper-masa cheesesticks were the one item we used a recipe for, so let me continue the list of recipes we concocted out of our heads and finish up this entry with the cheesestick recipe.

The dates stuffed with goat cheese and walnuts were completely my mom's idea (yes, she was here for our housewarming party, and she made it absolutely perfect!). She slit dates along the side and simply stuffed a wedge of goat cheese and a half a walnut in each one. They were a hit! Perfectly sweet and succulent. This would be a good option as an appetizer or a little dessert.

For dessert though, my mom really out-did herself. She bought these little chocolate wafer cookies and put chocolate, vanilla, and coffee ice creams in them to make perfect little ice cream sandwiches. The only bad thing about these were that they were all gone at the end of the night and I didn't have any more for the next day.

All in all, the party was a huge success! It was so wonderful to have so many family and friends come over and enjoy our new place. If only we could actually get everything together....


Pepper-Masa Cheesesticks (Vegetarian Planet, Didi Emmons)

Not everybody was a huge fan of these snacks, but my mom and I couldn't get enough of them.

1 1/2 cups unbleached white flour
1 cup masa harina
1 tsp. salt
1 tsp. baking soda
1 tsp. fresh-ground black pepper
2/3 cup grated Parmesan cheese
1/2 lbs. (2 sticks) cold unsalted butter
1 egg, beaten

1. Preheat oven to 400. Combine the flour, masa harina, salt, baking soda, pepper, and Parmesan cheese either in a bowl for hand mixing, or in a food processor.
2. If you're mixing by hand, stir until the ingredients are well mixed. Chop the butter into tiny pieces, and, with a pastry blender or two forks, work the butter into the flour mixture. Add 1/2 cup very cold water, and stir until a mass forms, adding more water if necessary.
If you're using a food processor, turn the machine briefly on and then off until the ingredietns are thoroughly mixed. Chop the butter into 15 to 20 pieces, and add them. Turn the machine on and off until the mixture has a sand-like consistency. Add 1/2 cup very cold water to the mixture. Turn the machine on and off again until the dough begins to come together.
3. Transfer the dough to a clean, floured surface. Form the dough into a ball. With a rolling pin, roll it into a large rectangle, about 10 by 24 inches. Brush the entire surface with egg (you won't need all the egg). Cut the dough into strips 3/4 inch wide and 10 inches long. Cut the strips in half crosswise. Carefully lift them one by one, and place them on an ungreased baking sheet.
4. Bake the sticks for 10 minutes, or until they are golden but not brown. They are best served while they are still warm, but they will keep for at least a week in a sealed container, to be reheated or eaten at room temperature.

Thai-tastic!

After we made the curried lentil dip with a scant 1/4 cup coconut milk, I was on a hunt for a recipe to use up the rest of it. And I found the perfect recipe! Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice was my first attempt at making curry at home that I truly felt successful at at the end. The flavors are so superb that it's worth the minimal effort to make your own curry. All I can say is that the next time you are in the mood for Thai, try this before heading out to your favorite Thai restaurant.


Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice (Vegetarian Planet, Didi Emmons)

If you opt for the lime rind instead of the kaffir lime leaves, you are actually making your life a lot easier. Not only do you not have to find the lime leaves, but you cut out a few steps in the recipe, saving you time and effort (and I don't think a lot of taste).

10 dried kaffir lime leaves (available in Asian markets), or 1 1/2 tsp. grated lime rind
1 1/4 cups (10 oz.) coconut milk
2 3/4 cups water
1 tsp. salt
1 1/2 cups jasmine, basmati, or regular long-grain white rice
1 bunch cilantro, coarsely chopped (you'll need 2/3 cup for the sauce and 2 Tbs. for garnish)
2 large garlic cloves, cut in half
1/4 cup dry-roasted, unsalted peanuts
1 Tbs. Thai or Vietnamese fish sauce, or 1/2 tsp. salt
1/4 cup canola or corn oil
3 Tbs. hot chile sauce, or 2 Tbs. chile paste
1 16-oz. package firm tofu, patted dry and cut into 1/2-inch cubes
1/2 bunch broccoli, cut into small pieces (about 4 cups)
1 cup minced scallions, both green and white parts

1. Soak the kaffir lime leaves in 1 quart very hot water for 30 minutes.
2. While the leaves soak, bring the coconut milk, 2 1/4 cups of the water, and the 1 tsp. salt to a boil, then add the rice. Cover the pan, and reduce the heat to the lowest setting. Let the rice cook, covered, for 25 minutes.
3. Drain the lime leaves, and, with a very sharp knife, chop them into pea-sized pieces. In a food processor or blender, combine the lime leaves (or lime rind), 2/3 cup chopped cilantro, the garlic cloves, and the peanuts. Run the machine in spurts until the lime leaves are pulverized, pushing them down with a rubber spatula if necessary. Slowly, with the machine running, add the fish sauce (or 1/2 tsp. salt) and 3 Tbs. of the oil, then add the chile sauce or paste. Transfer the mixture to a small bowl.
4. In a wok or a non-stick skillet, over high heat, pour the remaining 1 Tbs. oil. Add the tofu, and cook until the pieces form a golden crust on the bottom. Then turn them with a spatula, and let the tofu form more golden crust on the other side. Transfer the tofu to a plate.
5. Into the same wok or skillet, put the broccoli and the remaining 1/2 cup water. Cover, and steam the broccoli for 2 minutes. Stir in the lime-peanut sauce, and cook, stirring, for 1 minute more. Add the tofu, and toss.
6. Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it. Sprinkle with 2 Tbs. chopped cilantro, and serve. (Serves 4)

Party Dip

I swear I haven't been lazy, just incredibly busy once again. My apologies. I have been making some killer food in the mean time though. To start off, I will share the recipe I made for the first neighborhood cookout in our new building. Our condo building and the neighboring townhouses got together for a wonderful night of food and The Big Lebowski projected onto a garage. A ton of fun! We made a really simple and delicious curried lentil dip with pitas. The dip was a tad dry, but had really good flavor. Next time (and there most likely will be a next time), I'll just add some water into the mix.


Curried Lentil Dip (Moosewood Restaurant New Classics)

We used brown lentils instead of red and weren't closely watching them as they were boiling, so they ended the boiling process a little dry. Perhaps if we were more diligent the whole dip would have been moister.

1 cup red lentils
2 1/2 cups water
1 Tbs. vegetable oil
1 cup diced onions
1 1/2 cups peeled, cored, and diced apples
3 garlic cloves, minced or pressed
1/4 cup raisins
1 tsp. curry powder
1 tsp. garam masala (optional)
1/4 cup reduced-fat coconut milk
2 Tbs. fresh lemon juice
1/2 tsp. salt

1. In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are very soft and most of the water is absorbed, about 20 minutes.
2. Meanwhile, heat the oil in a skillet and saute the onions, apples, and garlic with a dash of salt for about 5 minutes on medium heat. Add the raisins, curry powder, and the garam masala, if using, and continue to saute for about 10 minutes, until tender.
3. In a food processor or blender, puree the cooked lentils and sauteed onion mixture with the coconut milk and lemon juice. Add the salt and adjust to taste.
4. Serve at room temperature or chilled.

Weeknight Pasta Perfection

For a fantastic and quick weeknight supper, this is the perfect recipe! This Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce couldn't be any easier, but it tastes impressive enough to serve to guests any night of the week.


Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce (Cooking Light, September 2008)

We made a double batch of this, and I'm really glad I did. (The recipe only serves two.) Otherwise, Adam and I would have been fighting over the remains of the pasta for that last bite.

4 oz. uncooked ziti
1/2 tsp. extravirgin olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 Tbs. half-and-half
3 Tbs. Gorgonzola cheese, crumbled
1 cup fresh spinach

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a large nonstick skillet over medium heat. Add tomatoes and next 3 ingredients to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Walnut Harvest Season

Last year's Cooking Light pegged September as California's walnut harvest. Wanting any reason to have a celebration, even if it is only between me and Adam, I decided to make a recipe including walnuts. My eyes immediately fixed on the recipe for Mushroom Walnut Turnovers. To make the turnovers into a complete meal, we added a Caprese salad to the dinner menu. Alternating slices of tomato and fresh mozzarella, topped with fresh basil leave, salt, pepper, and drizzles of balsamic vinegar and olive oil made a perfect complement to the savory pastries.


Mushroom Walnut Turnovers (Cooking Light, September 2008)

Don't let this recipe scare you; it's quite easy and quite delicious!

Filling
Cooking spray
2 Tbs. finely chopped shallots
8 oz. mixed wild mushrooms, chopped
1/3 cup dry white wine
1 Tbs. fat-free cream cheese
2 tsp. chopped fresh thyme
1/2 tsp. salt

Pastry
3 Tbs. chopped walnuts, toasted
1 1/4 cups all-purpose flour (about 5.25 oz.)
1/2 tsp. salt
1 1/2 Tbs. chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, lightly beaten and divided
1 Tbs. fat-free milk

1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; saute 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 tsp. salt. Cool to room temperature.
2. Preheat oven to 350.
3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 tsp. salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add ice water and 1 egg white to bowl; stir until moist. Turn dough out onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Roll 1 ball into a -inch circle (cover remaining dough to prevent drying). Spoon about 2 tsp. mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.
4. Bake at 350 for 16 minutes. Cool on a wire rack.

Totally Homemade

Because we had Labor Day off, we decided to go all out on Tuesday when our old neighbors came over for our weekly dinner. With our extra time off, we made a homemade vegetable stock for our homemade Fava Minestrone. We also made oatmeal cookie bowls and vanilla ice cream for the perfect ending to the meal. The oatmeal cookie recipe is just the one on the top of the Quaker Oats box. We put the batter into muffin tins and pressed down in the middle. When they were still fresh out the oven, we pressed down in the middle again to increase the bowl-iness. With a scoop of homemade ice cream in the center, what could be better?

In addition to our Fava Minestrone, we served Pappardelle with Asparagus and Herbed Cream, and a salad of lettuce and Coriander-Honey Dressing. The entire menu was taken from Vegetarian Planet's "Spring Celebration" menu.


Lima Minestrone (Vegetarian Planet, Didi Emmons)

The menu in the back of the cookbook suggested to use fava beans instead of limas for this minestrone. I don't think I'd ever had fava beans before, but I was definitely pleasantly surprised.

2 Tbs. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock [recipe to follow]
2 cups water
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 1/2 cups fresh or frozen lima beans [or fava]
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
fresh-ground black pepper, and more salt, to taste
1/2 cup grated Parmesan cheese, for garnish

1. In a stockpot or large saucepan, heat the olive oil over medium-high heat. Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges. Add the garlic, and cook 1 minute more. Stir in the wine, stock, water, and rosemary. Bring the mixture to a simmer, and cook, covered for 10 minutes.
2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash or two of balsamci vinegar, and stir in the salt and pepper to taste. Serve the soup topped with Parmesan cheese.


Roasted Vegetable Stock

For some reason, I didn't make the same quantity of stock that the recipe said I would make. The recipe states that it will make approximately 4 quarts of stock. I made the 6 cups that was necessary for the soup, but that was it. I used all of the vegetables recommended, but I guess I didn't use enough water since my pot wouldn't hold any more. I have to say though, the flavors were absolutely wonderful.

5 carrots, cut into 1-inch lengths
3 medium onions, quartered
10 garlic cloves, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks (optional)
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 Tbs. olive oil
1 Tbs. fresh thyme or 1 tsp. dried thyme, or 1 tsp. fennel seeds or any favorite herb
4 1/2 quarts water
1 cup sundried or other dried tomatoes

1. Preheat the oven to 400. Put all the fresh vegetables (including the garlic) into a large roasting pan or two smaller roasting pans, and toss them with the olive oil and thyme or other herb. Roast the vegetables for 1 hour.
2. Transfer the hot vegetables to a large stockpot, and add the water and the dried tomatoes. Simmer gently for 1 hour.
3. Strain the stock. When it has cooled, cover it, and refrigerate it for up to 1 week. The stock freezes well, but be sure to allow room in the container for expansion.
Note: For a quick but tasty soup, puree the strained vegetables in a food processor, and sieve them. Then add 4 to 5 cups of the stock, some light cream, and salt and pepper to taste. Serve it up.


Pappardelle with Asparagus and Herbed Cream (Vegetarian Planet, Didi Emmons)

To stick with our homemade theme, we made the pasta too. Don't be afraid--making pasta is easier than it seems. And boy, was this pasta delicious.

Pasta
1 lbs. fresh pasta sheets, cut into 1 1/2-inch-wide strips, or the following 3 ingredients:
2 cups unbleached white flour
2 fresh eggs, beaten
about 3 Tbs. water

1/2 lbs. asparagus
3 Tbs. butter
2 cups sliced onions
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups whole milk or low-fat milk
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
1 squeeze lemon
1 1/2 cups (1 15-oz. can) cooked and rinsed cannellini beans
2 Tbs. chopped dill
1 cup grated Parmesan cheese
Shaved Parmesan cheese (optional)

1. If you are making your own pasta: Put the flour into a large bowl, and make a well in the center. Add the beaten eggs, and, stirring with a sturdy wooden spoon, gradually blend the surrounding flour into the eggs. Stirring continuously, add enough water to form a dough that is stiff, not sticky, but not too hard, either. Put the dough onto a floured work surface, and knead the dough for at least 5 minutes. Transfer it to a plate, and refrigerate the dough for at least 30 minutes. [Or, you can use a food processor by placing the flour and eggs in the food processor and slowly add the water while running the processor until a ball forms.]
2. Roll the pasta very thin, by hand or by machine. Cut the pasta into long strips about 1 1/2 inches wide.
3. Break the tough ends off the asparagus, and cut the spears diagonally into 1 1/2-inch lengths.
4. Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Add the pasta to the pot, and cook it about 1 1/2 minutes, until it is tender. Lift the pasta from the water with a sieve, and put the hot pasta into the bowl of cold water. Keep the water in the pot boiling. Blanch the asparagus for 1 minute, then drain it and rinse it with cold water.
5. Make the cream sauce: Heat the butter in a heavy saucepan. Add the onions, and saute them, stirring occasionally, until they have softened, about 5 minutes. Add the garlic, and saute, stirring often, for 5 minutes more. Add the flour, and cook, stirring often, for 1 minute. Whisking constantly to avoid lumps, slowly add the milk, 1/2 cup at a time. Add the thyme, and simmer the sauce for 10 minutes, stirring every now and then. Add the salt and pepper and a squeeze of lemon. Take the pan off the heat. (At this point you can transfer the sauce to an airtight container and refrigerate it for up to 2 days.)
6. Just before serving, reheat the sauce gently in a large pot, and add the pasta, the asparagus, and the cannellini beans. Heat the contents thoroughly, tossing them once or twice, then add the dill and the grated Parmesan cheese. Taste, and add more salt and pepper, if you wish. Garnish with shaved Parmesan cheese, if you like, and serve.


Coriander-Honey Dressing (Vegetarian Planet, Didi Emmons)

We dressed just simple Romaine lettuce hearts with this sweet and tangy dressing. Even the pickiest of eaters with eat their salad when this dressing is served.

1 1/2 tsp. coriander seeds
1 1/2 tsp. Dijon mustard
1 Tbs. honey
1 small garlic clove, minced
3 Tbs. lemon juice (from about 1 small lemon)
3/4 cup canola or mild olive oil
salt and fresh-grond black pepper to taste

1. In a small, dry skillet over medium heat, toast the coriander seeds until they are fragrant, shaking the pan constantly. This should take 2 to 3 mintues.
2. Grind the coriander in a spince mill. Then put the coriander into a medium bowl, and add the mustard, honey, garlic, and lemon juice. Place a damp, folded kitchen towel under the bowl to secure it in place. Begin whisking the mixture while slowly pouring in the olive oil, in a stream the width of a pencil. Season with salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 1 week.

Labor Day Dinner

I know, I know. Once again I'm behind. Although, I guess nothing else should be expected now. I always catch up eventually though.

I don't know what the weather is like in other parts of the country, but it is absolutely gorgeous here in California. I keep wanting to make hearty squash dishes, but, frankly, it's too hot! Not that I'm complaining. It was this way on Labor Day too, so we decided to make a fresh Corn and Tomato Chowder, a Bistro Avocado Salad, and a loaf of focaccia to celebrate a beautiful day off.

Corn and Tomato Chowder (Vegetarian Planet, Didi Emmons)

The fresh flavors of the corn and tomato really shine through, making it light and refreshing; perfect for a summer's night.

2 Tbs. olive oil
2 cups chopped onions
2 tsp. finely minced garlic
4 ears corn
3 1/2 cups whole milk [we used skim]
2 Tbs. tequila
3 Tbs. chopped cilantro
1/2 jalapeno pepper or 1 or 2 Thai chile peppers, minced
2 ripe tomatoes, cut into 1/2-inch pieces
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and the garlic, and cook them, stirring frequently, for 5 minutes or until the onions have softened.
2. While the onions and garlic are cooking, shuck the corn, and cut the kernels off the cob. Then hold the cobs vertically, one by one, and scrape down the sides, collecting the milky solids that are still on the cob. Add these and the kernels to the saucepan with the onions and garlic.
3. Add the milk, bring the mixture to a simmer, and let it simmer lightly (do not boil) for 10 minutes. Add the tequila, cilantro, and chile peppers, and continue to simmer for 5 minutes more. Take the soup off the heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into bowls. If you want to reheat it, do so gently, or it may break down and separate.


Bistro Avocado Salad (Vegetarian Planet, Didi Emmons)

I'm not sure this is my favorite salad I've ever made, and I can't pin-point why, but it certainly went really well with the soup and bread. Definitely worth a try.

1 ripe Haas avocado (the dark, bumpy kind), but into 1/4-inch cubes
2 Tbs. lime juice (from about 1 lime)
1 yellow or red medium tomato, cut into 1/4-inch cubes
1/2 cup minced red onion
1 red bell pepper, seeded and cut into 1/4-inch squares
1 tsp. brown mustard seeds
1/2 tsp. ground coriander seeds
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
fresh-ground black pepper to taste
1 small bibb or Boston lettuce head, broken apart

1. Put the avocado into a medium bowl and stir int he lime juice. Add the tomato, red onion, red pepper, mustard seeds, coriander, and olive oil. Add the salt and pepper, and toss well. If you like, you can refrigerate the mixture for a few hours.
2. Create a bed of lettuce leaves on each of four small plates. Spoon the salad onto the beds of lettuce, and serve.

Weekend (or Labor Day) Lunch

To make up for my weeks of not cooking, today is going to be a cook-fest. We started the cooking day off with a wonderful lunch: Havana Sandwiches and a cabbage slaw. The Havana sandwich is a panini-like sandwich with charred onions and peppers with a tangy mayo spread. The cabbage slaw used the same ingredients for the dressing as in the spread. Super simple and perfectly delicious.


Havana Sandwiches (Vegetarian Planet, Didi Emmons)

1 very fresh baguette (the soft French or Italian bread sold in supermarkets is fine)
1 1/3 Tbs. olive oil
2 cups sliced onions
1 green bell pepper, seeded and cut into thin julienne strips
1 small garlic clove, minced
1 or 2 chipotle peppers, dried and soaked in hot water 30 minutes, or canned in adobo sauce, chopped
1/4 cup mayonnaise
1 large ripe tomato, sliced thin
salt and fresh-ground black pepper to taste

1. Cut the bread crosswise into two pieces, each one about 7 inches long (use the leftover bread for another use). Split each piece horizontally, then press the pieces with a large stockpot or cast-iron skillet weighted with heavy cans or books. Press with your own weight on the skillet or pot for a few seconds, so that the bread flattens to a 1-inch thickness. Leave the weights in place.
2. Place a large skillet over medium-high heat, and coat it with 1 tsp. olive oil. Saute the onions and pepper, shaking the pan every 2 to 3 minutes, until they become somewhat blackened, about 20 minutes. Remove the pan from the heat.
3. While the vegetables are cooking, combine the garlic, chopped chipotles, and mayonnaise in a small bowl. Stir well.
4. Remove the weights from the bread. Spread the mayonnaise on all four halves. Lay the onions and peppers, topped by the tomato slices, over two halves. Top the tomatoes with salt and pepper to taste. Place the other two bread halves over these to form two sandwiches.
5. Heat the 1 Tbs. olive oil in a large skillet or on a griddle over medium heat. Place the sandwiches in the skillet or griddle, then place a skillet on top of them to weight them down. Let them cook for 4 minutes, checking once or twice to make sure they aren't burning on the bottom. Turn the sandwiches over, and cook them 4 minutes more, checking the undersides frequently. Serve the sandwiches right away.

Oompah!

I was trying to find a recipe that included things we had in the fridge already and needed only minimal ingredients from the grocery store. Once again, Vegetarian Planet came to the rescue! The Spinach Pie caught my eye immediately, and it worked even better that I only had to buy the spinach. It turns out that our friends joined us for an impromptu dinner party, so to fill out the meal we added an all-star appetizer of baba ganoush and pita and a salad of chopped tomatoes and cucumber topped with hummus.


Baba Ganoush (I don't know where Adam found this, sorry)

This baba ganoush was absolutely the best part of the meal. I was really sad to find out the next day that we had eaten it all.

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 Tbs. sesame seeds
2 cloves garlic, minced
salt and pepper, to taste
1 1/2 Tbs. olive oil

1. Roast the whole eggplant at 350 for 30-40 minutes. Poke the skin with a fork before putting the eggplant in the oven.
2. Place the roasted eggplant in a bowl of cold water and remove the skin.
3. Mix all ingredients in a blender or food processor except for the olive oil. Once the eggplant mixture is at the desired consistancy, transfer the mixture to a bowl. Slowly mix in the olive oil while stirring constantly. Serve with sliced pita wedges.


Spinach Pie (Vegetarian Planet, Didi Emmons)

We all agreed that the pie was delicious but that it was lacking in the spice area. I think next time we make it we are going to add an Indian twist to it with cardamom, turmeric, and cayenne for a little kick.

1 medium russet or boiling potato (about 1/2 lbs.), peeled and cut into 1/2-inch cubes
1 large carrot, peeled and cut into 1/2-inch cubes
1 Tbs. olive oil
2 cups chopped onions
1 large garlic clove, minced
10 oz. fresh spinach (large stems removed)
1 cup low-fat or nonfat cottage cheese
2 or 3 pinches freshly grated nutmeg
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
4 phyllo sheets (available frozen in supermarkets)
3 Tbs. unsalted butter, melted

1. In a small pot of salted boiling water, cook the potato and carrot cubes until they are tender, about 10 minutes. Drain them, and run cold water over them for a few seconds.
2. In a heavy skillet, heat the olive oil over medium heat. Add the onions, and cook them, stirring frequently, for 5 minutes or until they have softened. Add the garlic, and saute them for 1 minute. Add the spinach in two or three batches, letting each batch wilt before you add more.
3. Take the spinach mixture off the heat, and spoon it into a food processor. Add the cottage cheese, the numeg, the 1/2 tsp. salt, and pepper, and adjust the seasonings, if you like. Puree the mixture well. (If you don't have a food processor, chop the spinach mixture by hand. Stir it together with the cottage cheese, nutmeg, salt, and pepper.)
4. Preheat the oven to 400. Lay a sheet of phyllo on your work surface, and brush it lightly with melted butter. Place another sheet of phyllo on top, and butter it. Do the same with the third and fourth sheets. Cut the layered phyllo in half crosswise, so that the pieces are 8 1/2 by 11 inches.
5. Spoon the spinach filling into a shallow casserole approximately 8 by 10 inches in size. Add the the potatoes and carrots, and stir them in. Place the phyllo layers over the filling. Turn under the edges as necessary to fit the pan. Bake the pie for 20 minutes or until the phyllo is golden brown. Cut the pie into portions, and serve.

Pea Burgers

We had some cabbage that we needed to use up, although cabbage lasts a surprisingly long time, so I thought we would have some sort of slaw. And what goes better with slaw than a burger? Flipping through my cookbooks with burgers in mind, I fell upon a Yellow Split-Pea Burger recipe that sounded perfect. We ended up completing our meal with a curried slaw of cabbage, mayo, raisins, curry powder, and salt and pepper along with sweet potato fries. The sweet potato fries were completely unnecessary as the burgers are quite filling, but who can resist a sweet potato fry?


Yellow Split-Pea Burgers (Vegetarian Planet, Didi Emmons)

2 Tbs. canola or corn oil
2 cups chopped onions
1 1/2 Tbs. minced fresh ginger
2 large garlic cloves, minced
1 1/2 tsp. ground cumin seeds
1 cup uncooked dried yellow split peas
3 1/2 cups water
2/3 cup uncooked white or brown rice
1 tsp. salt
fresh-ground black pepper to taste
1/2 medium eggplant (about 1/2 lbs.), peeled and cut into 1-inch cubes
4 slices stale or toasted sandwich bread
1 red or green bell pepper, seeded and coarsely chopped

1. Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onions, and saute them for 5 minutes or until they soften, stirring often. Add the ginger, garlic, and cumin, and saute 2 minutes more. Add the split peas and 1 1/2 cups water. Bring the water to a boil, cover the saucepan, and lower the heat. Simmer the split peas for 30 minutes if you will be using white rice, and 10 minutes if you will be using brown rice. Stir the peas once or twice and adding a bit of water if they become dry.
2. Add the rice, the remaining 2 cups water, and 1/2 tsp. salt to the split peas. Bring the mixture to a boil, then cover the pan, and turn the heat to low. Simmer until the rice is tender, about 25 minutes for white rice, 45 for brown. Take the pan off the heat, remove the lid, and let the mixture cool for 5 minutes.
3. While the rice cooks, preheat the oven to 400. But the eggplant cubes on a baking sheet, and bake them for 15 to 20 minutes or until the cubes are soft to the touch.
4. Break the bread into pieces, and grind them to crumbs in a food processor. Transfer the crumbs to a large bowl. Put the eggplant and bell pepper into the empty food processor, and run the machine in short spurts until the pepper is chopped fine. Transfer the mixture to the bowl of crumbs. Add to the bowl the split pea-mixture, 1/2 tsp. salt, and some black pepper, and mix well with a sturdy spoon or your hands.
5. Form the mixture into six burgers. Heat the remaining 1 Tbs. oil in a large skillet over medium heat. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes, checking frequently so the burgers do not burn. Flip the burgers and cook them about 4 minutes more, checking frequently for burning. (If you cook the burgers in batches, keep the cooked ones in a warm oven, and add a bit more oil to the pan before cooking the second batch.) Serve the burgers hot.

Sister Love, Mexican Style

We've just moved into our very own, brand-new condo and the kitchen is absolutely perfect, especially when I can share it with my sister, which I've already had the opportunity to do! And did we make quite a meal! We had intended to go out for a fantastic Mexican dinner the night before my sister and her fiance left, but we had gotten tired of eating out and decided to make our own Mexican fiesta. We started off with a Smoky Black-Bean Dip and queso (recipe on previous blog entry "Let's Go, Raiders!" August 2008), then continued on to a Chilled Avocado and Green Chile Soup and a Real Tamale Pie. We couldn't have eaten a better Mexican meal.


Smoky Black-Bean Dip (Vegetarian Planet, Didi Emmons)

Super fast and super delicious, this is a definite must to make.

1 15-oz. can black beans
3 Tbs. chopped fresh cilantro
1/2 cup chopped onion
2 large garlic cloves
1 Tbs. chopped chipotles in adobo sauce, 1 dried chipotle pepper soad in hot water 30 minutes and chopped, or 1/2 tsp. liquid smoke
1 pinch cayenne
2 Tbs. lime juice (from about 1 lime)
salt and pepper to taste
1/4 cup unsalted hulled pumpkin seeds, toasted (available in Mexican markets; optional)

1. Pour the black beans into a large strainer, and run cool water over them for a few seconds.
2. In a food processor, combine the cilantro with the onion, garlic, and chipotles, and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice, and salt and pepper, and run the machine for 5 seconds or so, until most of the beans are pureed.
3. Transfer the mixture to an attractive dipping bowl, sprinkle with toasted pumpkin seeds, if you like, and serve.


Chilled Avocado and Green Chile Soup (Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe, Katharine Kagel)

This soup was incredibly thick and creamy. It's wonderful with the red onion and some spiced sunflower seeds on top. It also works as a guacamole to top the tamale pie or tortillas.

About 3/4 lbs. fresh green New Mexico chiles, roasted, peeled, seeded, and coarsely chopped to measure 1 cup
6 ripe avocados, peeled, pitted, and coarsely cut
1/2 tsp. curry powder
1/4 to 1/2 tsp. cayenne pepper
2 to 4 cups milk
salt
2 Tbs. finely minced red onion for garnish

1. Combine the chiles, avocados, curry powder, cayenne pepper, and 2 cups of the milk in a blender. Whirl at high speed until all the ingredients are well incorporated and smooth. Add additional milk, if desired, for flavor and smoothness. Adjust to taste with salt. Cover and refrigerate to chill thoroughly before serving, at least 4 hours.
2. Ladle chilled soup into individual bowls. Garnish each serving with the onion.


Real Tamale Pie (Vegetarian Planet, Didi Emmons)

Much easier than making true tamales, this would make a perfect dinner any night of the week.

4 cups sliced onions
2 large green bell peppers
2 cups masa harina
1/4 lbs. butter (1 stick), softened
1 tsp. salt
3/4 cup water
1 1/2 cups (1 15-oz. can) cooked and drained pinto beans or black beans
4 oz. soft, mild chevre (goat cheese)
1 Tbs. chili powder
1 tsp. cumin seeds
3 1/2 cups (1 28-oz. can) crushed plum tomatoes
2 garlic cloves, minced
1 ancho pepper, soaked in hot water (optional)
1 pinch cayenne
1 pinch sugar
salt and fresh-ground black pepper to taste
1/2 cup chopped scallions

1. Roast the onions and peppers: Preheat the oven to 450. Spread the sliced onions on one ungreased baking sheet, and place the peppers on another. Put both baking sheets into the hot oven. Roast the onions, sitrring once or twice for 25 to 30 minutes, until they are browning and soft. Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling. Let the vegetables cool. Lower the oven temperature to 375.
2. Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 tsp. salt. With your hand, incorporate the butter by squeezing the dough through your fingers. Add the water slowly, stirring and squeezing with your hand. Mix until the ingredients are blended.
3. Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds. Cut them into strips, if you like, or leave them in one piece. Mash the beans with a potato masher, or blend them through a food processor, leaving a bit of texture. Press the dough into a 9-by-9-inch baking pan. Spread the beans evenly over the dough. Lay the peppers on the beans. Dot with goat cheese, then cover the cheese with the onions. Cover the pan with foil. Bake the tamale pie for 40 minutes.
4. While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly. After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic. If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce. Simmer the tomato sauce for 25 minutes, stirring once or twice. Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
5. When the pie has finished baking, cut it into 4 pieces. Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce. Garnish with scallions, and serve.

Pizza Pocket (aka Calzone)

Adam loves calzones. So, whenever I want to make a simple meal that I know he'll love, I go right for them. Calzones are great because there is a never-ending list of stuffers. I made the dough with the usual recipe (you can find it in any number of my previous posts), but you could certainly use a pre-made dough, such as the one Trader Joe sells. This time the dough was half whole wheat to make them a little healthier. I filled the lucious pockets with slightly steamed broccoli, sun-dried tomatoes, and mozzarella cheese. After folding them over and tightly sealing them, I topped them with cooking spray and a bit of Garlic and Wine seasoning from the Melting Pot. Garlic salt would be a great substitute. I baked them at 450 for 15 minutes until they were golden brown. I served them with tomato sauce for dunking. Next, Adam and I devoured them!

Cooking Light Does It Right

This meal comes a complete menu suggestion in Cooking Light. I cannot take any credit for putting it together, but I will take credit for making it delicious! We had a lot of leftover herbs in the fridge, so we went on a search to find herbaceous recipes. And that we did. The main recipe calls for shrimp, but we used scallops and tofu as the proteins instead. The simple tomato bruschetta and grilled asparagus served as the perfect accompaniments. Way to go, Cooking Light!


Italian Herbed Shrimp Kebabs (Cooking Light, July 2008)

1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 Tbs. fresh lemon juice
2 Tbs. water
1 garlic clove
4 tsp. extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 lbs.)
1 zucchini, cut into 20 (1/2-inch-thick) slices
cooking spray
1/2 tsp. salt
1/4 tsp. black pepper

1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or small food processor; add 2 tsp. oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp; toss well to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 tsp. oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.


Tomato Bruschetta

Grill 4 (1 1/2-oz.) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 Tbs. chopped fresh basil, 1 Tbs. balsamic vinegar, 2 tsp. extravirgin olive oil, and 1/4 tsp. salt. Top each bread slice with about 3 Tbs. tomato mixture.

Sweet Pea

I've come across this recipe a few times, each time thinking that I would love to make. The only problem is that Adam doesn't like peas--or so he thought. So, when he pointed out this recipe, I jumped at the chance to make. This chilled pea soup with a mint pesto is absolutely fabulous. The mint pesto really gives a kick to the sweet pea puree. With a little dollop of sour cream, this soup tantalizes your taste buds.


Chilled Pea Soup with Mint Pesto (Cooking Light, May 2005)

1 tsp. butter
1/2 cup sliced green onions
1 1/2 Tbs. all-purpose flour
1 1/2 cups 1% low-fat milk
1 (14-oz) can fat-free less-sodium chicken broth [or veggie]
1 (1-lbs.) package frozen green peas, unthawed
6 Tbs. Mint Pesto
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
mint sprigs (optional)

1. Melt butter in a large saucepan over medium heat. Add onions; cook 2 minutes, stirring frequently. Sprinkle flour over onions, and cook 1 minute, stirring constantly. Stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook 3 minutes or until slightly thick. Add peas; cook 5 minutes.
2. Place half of pea mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in lid (to prevent spills). Process until smooth. Strain pureed pea mixture through sieve into a large bowl, pressing mixture with a spatula. Discard solids. Repeat procedure with remaining pea mixture. Stir in Mint Pesto, salt, and pepper; cover and chill. Garnish with mint sprigs, if desired.

Mint Pesto
2 Tbs. pine nuts
2 small garlic cloves
4 cups loosely packed fresh mint leave (about 2 oz.)
1/2 cup (2 oz.) grated fresh Parmesan cheese
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup water
1 Tbs. extravirgin olive oil

1. With food processor on, drop pine nuts and garlic through food chute; process until minced. Add mint, cheese, salt, and pepper; process until finely minced. With processor on, slowly add water and oil through chute, and process until well blended.