Cozy Fall Salad

Cozy and salad are hardly words that one thinks of in the same phrase, but this salad is just that. It has roasted sweet potatoes, tangy cranberries, and a kick of chipotles with a crunch from pepitas. We paired this wonderful fall salad with a bed of spinach and a veggie sausage for an easy and fulfilling meal. One suggestion: put a little more water into the cranberry-chipotle dressing to allow the dressing to coat the potatoes more.

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing (Cooking Light, October 2011, Mark Bittman)

2 1/2 lbs. sweet potatoes, peeled and cut into 2-inch pieces

3 Tbs. olive oil, divided

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 cup fresh or frozen cranberries

1/4 cup water

2 tsp. honey

1 (7-oz.) can chipotle chiles in adobo sauce

1/2 cup pepitas (pumpkinseeds)

3/4 cup chopped green onions

1/4 cup fresh cilantro leaves

1. Preheat oven to 450.

2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 Tbs. oil, and sprinkle with salt and pepper; toss to coat. Bake at 450 for 30 minutes or until tender, turning after 15 minutes.

3. Place remaining 1 Tbs. oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 Tbs. Add chopped chipotle and 1 tsp. adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.

4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.

5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.

Super-natural Supper

I am lucky to have gotten two cookbooks for my birthday. The first was Vegan Soul Kitchen by Bryant Terry in the previous post, and the second was Super Natural Every Day by Heidi Swanson from my sister. Both of these authors/chefs are local to the Bay Area, which is pretty awesome. These recipes from Super Natural Every Day are also awesome, especially the salad. I think I could eat this salad once a week easily. The quinoa patties were also delicious, but needed a bit of hot sauce to make them fantastic (but that's easy enough). Combined into one meal, these two dishes are a perfect and healthful dinner.

Yellow Split Peas and Greens (Super Natural Every Day, Heidi Swanson)

1 1/2 cups / 10.5 oz / 300 g dried split yellow peas, rinsed and picked over

fine-grain sea salt

1 cup / 4.5 oz / 125 g pepitas, toasted

1 cup / .5 oz / 15 g lightly packed cilantro leaves and stems

1/3 cup / .5 oz / 15 g freshly grated Parmesan cheese

3 cloves garlic, peeled

1 Tbs. fresh lemon juice

1 small serrano chile, mostly seeded and deveined

2/3 cup / 160 ml extra-virgin olive oil

2 large handfuls mixed salad greens

1. Bring 5 cups / 1.25 liters water to a boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20 to 30 minutes, until tender. Drain and salt to taste. Make the cilantro pesto by communing one-third of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, 1/4 tsp. salt, a splash of the olive oil, and the chile and blend with an immersion blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two of salt, if needed.

2. In a large bowl, toss the yellow split peas and remaining pepitas with two-thirds of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You'll have a bit of extra pesto, which can be used to refresh any leftovers.

Little Quinoa Patties (Super Natural Every Day, Heidi Swanson)

2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature

4 large eggs, beaten

1/2 tsp. fine-grain sea salt

1/3 cup / .5 oz / 15 g finely chopped fresh chives

1 yellow or white onion, finely chopped

1/3 cup / .5 oz / 15 g freshly grated Parmesan or Gruyere cheese

3 cloves garlic, finely chopped

1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed

water, if needed

1 Tbs. extra-virgin olive oil or clarified butter

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Vegan Soul Food

My friends Scott and Jen got me this really awesome vegan soul food cookbook for my birthday last week. We decided we had to try a few recipes from it this week. We made the most amazing plantain appetizer and a very interesting tempeh and grits main dish. I have to say that I have not made up my mind about tempeh yet. It has a unique texture that I'm not so sure about. What I do know is that the flavors of this dish are wonderful. I basic cooking techniques and flavors could definitely be translated to other proteins--even chicken or shrimp.

Roasted Plantains with Roasted Garlic-Lime Dipping Sauce (Vegan Soul Kitchen, Bryant Terry)

This dipping sauce is absolutely amazing and goes perfectly with the plantains. I look forward to making a Caribbean-flavored stir-fry and pouring the sauce over some warm rice.

Roasted Garlic-Lime Dipping Sauce

All the cloves from one head of roasted garlic

1/4 cup extra-virgin olive oil

1 Tbs. freshly squeezed lime juice

1/4 cup water

1/4 tsp. sea salt

Freshly ground white pepper

Roasted Plantains

3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2-inch pieces widthwise

1 Tbs. extra-virgin olive oil

For the dipping sauce:

1. In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1/4 tsp. salt. Puree until creamy. Season with white pepper and salt to taste.

For the plantains:

1. Preheat oven to 450.

2. In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.

3. Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.

Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits (Vegan Soul Kitchen, Bryant Terry)

The grits call for creamed cashews as a thickening and creaming agent. To make creamed cashews, soak 1 cup cashews in water overnight, drain, and then puree with 1/2 cup water. We did not have the time to make the cashews, so we used almond butter instead. It tasted delicious, although it may not have kept the integrity of the original recipe. In addition, we could only find quick-cooking grits. I followed the same steps as the recipe dictates, but simply reduced the cooking times.

Cajun-Creole-Spiced Tempeh

1/2 lb. (1 8-oz. package) tempeh

4 cups stock

1 tsp. fine sea salt

1 tsp. onion powder

2 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

1 tsp. red pepper flakes

1/4 tsp. cayenne

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. freshly ground white pepper

1/2 cup extra-virgin olive oil, plus more for frying if needed

Grits

1 pint cherry tomatoes, stemmed and quartered

2 Tbs. freshly squeezed lemon juice

1/2 tsp. fine sea salt

1 Tbs. extra-virgin olive oil

1 medium leek (white and tender green parts), chopped finely (about 3/4 cup)

2 cloves garlic, minced

2 1/2 cups water

1 cup stock

3/4 cup stone-ground grits

1 cup almond milk or unflavored rice milk

1/2 cup creamed cashews

1 scallion, sliced thinly, for garnish

For the tempeh:

1. Cut the tempeh into 1/2-inch fingers. Cut those fingers in half lengthwise, and cut those pieces in half widthwise.

2. In a medium-size saucepan, combine the stock and 1/2 tsp. salt. Stir until the salt is dissolved, then add the tempeh pieces. Bring to a boil, lower the heat to medium-high, cover, and simmer for 25 minutes, until the tempeh is moist and saturated with vegetable broth. Remove from the heat, drain the tempeh in a colander (reserving the stock for later use), and let the pieces dry for about 30 minutes.

3. In a medium-size paper bag, combine the onion powder, garlic powder, paprika, chili powder, red pepper flakes, cayenne, thyme, oregano, white pepper, and 1/4 tsp. salt. Fold the top of the bag over a few times and shake well until combined. Open the top and set aside.

4. In a large skillet over medium-high heat, warm the olive oil. Add the tempeh pieces and cook for 2 to 3 minutes, until golden brown on the bottom. With a fork, turn the fingers over and cook for 2 to 3 more minutes, until golden brown. With a slotted spoon, immediately transfer all the tempeh pieces to the paper bag with the dried spices and herbs. Fold the bag over a few times to close and shake vigorously until all pieces are coasted well with the seasoning, about 1 minute.

For the grits:

1. While the tempeh is simmering, combine the tomatoes, lemon juice, and 1/4 tsp. salt in a bowl and toss well. Cover and refrigerate.

2. In a large skillet over medium heat, combine the olive oil with the leek and sauté, stirring a few times, until browned, about 2 to 3 minutes. Add the garlic and cook until fragrant. Transfer mixture to a medium-size bowl and set aside.

3. To prepare the grits, in a medium-size saucepan, combine 2 cups of water, stock, and 1/2 tsp. salt and bring to a boil. Whisk the grits into the liquid until no lumps remain, return to a boil, then quickly reduce the heat to low and simmer, stirring frequently to prevent the grits from sticking to the bottom of the pan, until the grits have absorbed most of the liquid and are thickening, 10 to 12 minutes. Stir in the almond milk and simmer for another 10 minutes, stirring frequently, until most of the liquid has been absorbed. Stir in the creamed cashews and the remaining 1/2 cup water and simmer, stirring frequently, until the grits are soft but not runny, about 35 to 40 minutes.

4. Remove the tomatoes from the refrigerator, drain them of their juices, and transfer to the bowl with the leek mixture. Add the tempeh pieces and mix well.

5. For each serving, spoon about 1/2 cup of the tempeh mixture over 3/4 cup of grits. Garnish with scallions.

Boating Bliss

One of Adam's co-workers and her husband took us out on their boat for a day of fun in the sun and water sports. Although I wasn't so great at water surfing, I had a ton of fun. To feed us on the fabulous day, I made a Curried Quinoa Salad with Cucumber-Mint Raita that was perfect for the hot day. The warm flavors of the curry melded wonderfully with the cool mango and cucumber yogurt. Take advantage of this salad on the next (and maybe last) warm day of the year.


Curried Quinoa Salad with Cucumber-Mint Raita (Cooking Light, September 2010)

1 tsp. olive oil
2 tsp. Madras curry powder
1 garlic clove, crushed
1 cup uncooked quinoa
2 cups water
3/4 tsp. kosher salt
1 diced peeled ripe mango
1/2 cup diced onion
1/4 cup thinly sliced green onions
3 Tbs. chopped fresh cilantro
3 Tbs. currants [I used dried cranberries instead.]
1/4 cup finely diced peeled English cucumber
2 tsp. chopped fresh mint
1 (6-oz.) carton plain low-fat yogurt
1 (5-oz.) package fresh baby spinach

1. Heat oil in a medium saucepan over medium-high heat. Add curry and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely.
2. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
3. Combine 1/4 cup cucumber, 2 tsp. mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 Tbs. raita.

One of the Best

This was a meal that was absolutely fabulous. We actually deemed it one of our best meals that we have made recently. And, to top it all off, it was pretty fast. We changed the recipe ever so slightly to Salmon and Tofu with Mint-Yogurt Sauce instead of Arctic Char with Cilantro-Yogurt Sauce, but we still accompanied it with the Red Pepper-Coconut Rice that Cooking Light suggested and sauteed broccolini. Delish! Definitely worth trying this week.

Arctic Char with Cilantro-Yogurt Sauce (Cooking Light, September 2010)

1/2 cup 2% Greek-style plain yogurt
1/4 cup finely chopped peeled cucumber
2 Tbs. chopped fresh cilantro
1/2 tsp. fresh lime juice
1/8 tsp. salt
2 tsp. olive oil
4 (6-oz.) arctic char or salmon fillets, skinned
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
lime wedges (optional)

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp. salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.


Red Pepper-Coconut Rice

Bring 1 cup jasmine rice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1 (14-oz.) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 1/2 cup diced red bell pepper; cover and let stand 5 minutes.

More Bean Burgers

I absolutely love bean burgers, which you can probably tell by now from all of the bean burgers I've posted. The cheese inside the burgers makes for a nice gooey-ness and the mango salsa adds freshness and a summery touch. Bake some sweet potato fries for a complete meal.


Black Bean Burgers with Mango Salsa (Cooking Light, April 2010)

2 (15-oz.) cans black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 oz.) shredded Monterey Jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 medium jalapeno pepper, finely chopped
2 large egg whites
cooking spray
1 1/4 cups chopped peeled mango (about 1 medium)
3 Tbs. chopped shallots
1 1/2 Tbs. fresh lime juice
1 avocado, peeled and chopped
1 garlic clove, minced
6 (2-oz.) whole-wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves

1. Preheat oven to 350.
2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350 for 20 minutes, carefully turning once.
3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

A Vegetarian's Springtime Delight

Food and Wine often has complicated recipes with expensive ingredients. But, this month there were a few recipes that caught our eye that seemed simple enough, which they were! The tofu Caesar salad and eggplant dip made for a perfect vegetarian spring-time meal.


Caesar Salad with Crispy Tofu Croutons (Food and Wine, May 2010)

This salad is a healthier version than the original with the tofu-based salad dressing. The recipe calls for anchovies, but to make it vegetarian I added approximately 1 Tbs. of capers instead. I also omitted the Worcestershire sauce

6 oz. soft silken tofu, drained
1 1/2 Tbs. extra-virgin olive oil
1 1/2 Tbs. fresh lemon juice
1 1/2 Tbs. freshly grated Parmigiano-Reggiano cheese, plus a little more for serving
1 oil-packed anchovy fillet, drained
1 small garlic clove
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
salt and freshly ground pepper
one 14-oz. package firm tofu, drained and cut into 3/4-inch cubes
vegetable oil, for frying
1/2 cup cornstarch
2 romaine hearts (1 lbs.), torn into bite-size pieces

1. In a blender, puree the silken tofu with the olive oil, lemon juice, and 1 1/2 Tbs. of Parmigiano-Reggiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
2. Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
3. In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.



Pot-Roasted Eggplant with Tomatoes and Cumin (Food and Wine, May 2010)

This recipe takes a while because the eggplant roasts in a pot for 40 minutes. However, there isn't a lot of hands-on time, which makes this recipe pretty simple. We did decide that we would add a little bit more heat to the dip with more cayenne or a serrano pepper, but the flavor was still awesome without it.

1 large eggplant (1 1/4 lbs.)
4 garlic cloves, minced
kosher salt
1 cup drained, canned diced tomatoes
3 Tbs. extra-virgin olive oil
3 Tbs. chipped parsley
1 Tbs. cilantro leaves
2 tsp. sweet smoked paprika
3/4 tsp. ground cumin
pinch of cayenne pepper
1 Tbs. fresh lemon juice
freshly ground black pepper

1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
3. Using the side of a large knife, mash the garlic to a coarse paste with 1 tsp. of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.

Awesomeness

This meal is not for the faint of heart. You must like spice and you must like flavor. All those who do not like these things, please, do not make this meal. You will not like it. For those of you who do, this coconut rice with tomato sambal and carrot salad meal is just what you need to spice up your night. I thought about eating the leftovers for lunch from the moment I woke up to the time lunch finally came. If this description doesn't sell you, I don't know what else to say other than MAKE IT!


Carrot and Cilantro Treat for All (Jamie's Dinners, Jamie Oliver)

We added slices for extra-firm tofu for some added protein to this meal, but the carrots totally spoke for themselves and don't need anything else.

6 medium carrots, washed and peeled
a large handful of fresh cilantro, leaves picked
4 tsp. sesame seeds, toasted, or poppy seeds

For the dressing
zest and juice of 1 orange
2 lemons
extra virgin olive oil
2 heaping Tbs. sesame seeds, toasted
sea salt and freshly ground black pepper

First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the cilantro leaves and the sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1 1/2 lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you've dressed the salad. Once the salad is dressed, the flavor of the lemon will lesson, so get eating straight away.


Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat) (Cooking Light, March 2008)

Rice:
3 cups light coconut milk
2 cups uncooked long-grain white rice
2 bay leaves
1/2 tsp. kosher salt

Sambal:
8 red Thai chiles [we used serranos]
1 Tbs. peanut oil
1 cup peeled and quartered shallots (about 4 large)
2 tsp. minced garlic
1 Tbs. brown sugar
1 tsp. grated lime rind
2 Tbs. fresh lime juice
1 (14.5-oz.) can whole plum tomatoes, undrained, seeded, and chopped
1/4 tsp. kosher salt

1. To prepare rice, combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 tsp. salt.
2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; saute 3 minutes or until lightly browned. Add chiles and sugar to pan; saute 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 tsp. salt. Serve sambal over rice.

Asian Fusion Soup

I always love the idea of pho, the Vietnamese soup with meat and toppings such as bean sprouts and hot sauce. But, I can never eat it because of the broth and, obviously, the meat that makes up the main component of the soup. So, Adam and I decided to make our own version. We cheated a little bit by using a prepared mushroom soup mix that came along with the udon noodles, but you could definitely make your soup with veggie broth. With the mix of the Japanese udon noodles, shiitake mushrooms, bean sprouts, sriracha, and lime juice, the soup is definitely not a pure pho, but it certainly satisfied the pho craving.


Asian Fusion Mushroom Noodle Soup

I am not going to include amounts, because you might want to alter them depending on your preferences and the size of the noodle packets. Feel free to use your imagination with this soup.

packets of fresh udon noodles with broth packets(we used packets that came from the fresh noodle section)
bok choy, sliced
shiitake mushrooms, sliced
tofu, cut in 1/2-inch cubes
bean sprouts
cilantro
lime wedges
Sriracha hot sauce

1. Bring water to a boil. Use the noodle packages to determine the amount of water needed. Add the broth packets, bok choy, mushrooms, and tofu. When the vegetables and tofu have softened, add the noodles. Cook until the noodles are tender.
2. Ladle the soup into bowls. Top with bean sprouts, cilantro, lime wedges, and hot sauce.

Oscar Taco Party!

This isn't a post that contains a bunch of recipes, but rather an idea post. For the Oscars we were hemming and hawing over what type of finger foods we wanted to make. We ended up deciding to make a taco bar. Although we made entirely way too much food (I think we made enough for 10-15 rather than the 5 that we had), it was a lot of fun and pretty easy to prep. We roasted zucchini, bell peppers, and onions, baked fish, and baked a pre-marinated tri-tip in a carne asada sauce. With these as our bases, we had bowls of black beans, yogurt, guacamole, and pineapple salsa. We topped our tacos with queso fresco. Every one could make their tacos perfectly to their liking, so this really works for picky eaters or a party when you may not know people incredibly well.

The only thing that took much creativity at all was the pineapple salsa which was just a whole pineapple chopped fine, minced red onion, cilantro, and serrano pepper with a sprinkling of salt. It was the perfect combination of spicy and sweet to top the tacos.

Mediterranean Delight

Roasted vegetables and couscous. What could be better (except for the meat-eaters who got a side of grilled rack of lamb)? Not much is the answer. And, to make matters even better, it's a pretty simple meal to create. Vegetables are roasted in the oven for 30 to 40 minutes and then mixed with couscous that takes about 15 minutes beginning to end. And, the lamb is grilled to perfection until just pink inside. The only part that takes time at all is prepping the lamb with a paste and letting it sit overnight. I don't think you need to have the lamb sit with the paste overnight, so this meal could come together even faster.


Roasted Vegetable Couscous with Lemon Vinaigrette
1 crown broccoli, chopped into florets
3 medium zucchini, cut into thick matchsticks
1/2 red onion, thickly sliced
1 eggplant, cut into 1-inch cubes
1 1/2 cups dry whole-wheat couscous
1 large tomato, chopped
10 Kalamata olives, halved
1/4 cup parsley, minced
1 lemon, juiced
1/4 cup olive oil
salt and pepper to taste
1/4 to 1/2 cup feta cheese, crumbled

1. Preheat the oven to 425. Place the broccoli, zucchini, onion, and eggplant in baking dishes. Drizzle with a bit of olive oil, salt, and pepper. Toss to coat. Roast the vegetables in the oven for approximately 30 minutes, or until crispy and brown. The eggplant may take a little less time than the zucchini and broccoli.
2. Prepare the couscous according to the package directions, omitting half the fat.
3. Toss together the rest of the ingredients with the couscous and roasted vegetables. Top with the feta cheese.


IPA Spice Paste (Grilling with Beer, Lucy Saunders)

1/2 cup minced onion
1/4 cup walnut oil
1/4 cup IPA
1/3 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
2 Tbs. minced garlic
1 Tbs. paprika
1 Tbs. cinnamon
1 Tbs. grated orange zest
2 tsp. salt (kosher)
1 tsp. cumin

1. Place all ingredients in a food processor fitted with the metal cutting blade. Pulse on HIGH until pasty. Rub on chicken or lamb chops.

Spicy Hot Bean Burgers

We made these bean burgers that were full of flavor and easy to make. The chipotle mayonnaise certainly didn't hurt them; Adam couldn't seem to get enough of it. We paired the burgers with a salad of lettuce, red onions, cheddar cheese, salsa, and crumbled tortilla chips. Yum-o!


Southwest Pinto Bean Burgers with Chipotle Mayonnaise (Cooking Light, January-February 2005)

Burgers:
1/2 cup diced onions
1/2 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
2 Tbs. minced seeded jalapeno pepper
2 Tbs. reduced-fat sour cream
1 tsp. hot pepper sauce
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 large egg, lightly beaten
1 (15-oz.) can pinto beans, rinsed and drained
1 (8 3/4-oz.) can no-salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 tsp. canned minced chipotle chile in adobo sauce

Remaining Ingredients:
1 Tbs. canola oil
4 (1 1/2-oz.) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

1. To prepare burgers, combine first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each into a 3 1/2-inch patty, and refrigerate 10 minutes.
2. To prepare chipotle mayonnaise, combine mayonnaise and chipotle in a small bowl; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 Tbs. mayonnaise, 1 lettuce leaf, and top half of bun.

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.

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)

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.

Tandoori Twist

I really like to look through the appropriate month sections of the Cooking Light cookbooks to find meals. They typically use more seasonal ingredients, which I always want to take advantage of. While flipping through the July section, I found a recipe for Chipotle Tandoori Shrimp Wraps that intrigued me from the get-go. Adam ate the meal as it appears in the recipe. I simple created a veggie version by substituting tofu slices for the shrimp. The only other aspect of the recipe we changed was that we broiled the shrimp and tofu. We would have grilled them, but we ran out of propane for our grill. Oh well. They were quite delicious regardless!


Chipotle Tandoori Shrimp Wraps (Cooking Light, July 2006)

1 1/2 cups plain low-fat yogurt, divided
2 Tbs. minced peeled fresh ginger
2 Tbs. minced garlic
2 Tbs. fresh lemon juice
1 Tbs. fresh lime juice
1/2 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1 tsp. adobo sauce
2 chipotle chiles, canned in adobo sauce, seeded and minced
1 1/2 lbs. medium shrimp, peeled and deveined
cooking spray
8 (7-inch) flatbreads (such as Flatout)
1 cup diced peeled mango
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 thinly sliced fresh jalapenos peppers
8 lime wedges

1. Combine 1 cup yogurt, ginger, and next 9 ingredients in a large zip-top plastic bag; seal bag. Toss well to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
2. Prepare grill.
3. Remove shrimp from bag; discard marinade. Thread shrimp evenly onto 8 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray, and grill 2 minutes on each side or until done. Let shrimp stand 5 minutes. Remove shrimp from skewers. Divide shrimp evenly among 8 flatbreads. Top each serving with 2 Tbs. mango, 1 Tbs. onion, 1 1/2 tsp. cilantro, and 1 Tbs. yogurt. Divide jalapeno evenly among flatbreads; roll up. Serve with lime wedges.