Overcoming Fears

The thought of making a soufflé has always terrified me. But once you make one, you realize that they really aren't that difficult! In fact, they are quite easy. The only even slightly difficult part is beating the egg whites to a stiff peak. And once you get that part down, you are good to go. This soufflé recipe took about 15 minutes to put together and 45 to bake, so it can definitely be done for a special weeknight dinner. We paired it with a salad and homemade bread.

Ricotta and Pesto Souffle (The New Enchanted Broccoli Forest, Mollie Katzen)

a little melted butter and grated parmesan for the soufflé dish

1 lb. (2 cups) ricotta cheese

6 eggs, separated and at room temperature

2 Tbs. unbleached white flour

1/2 tsp. salt

lots of fresh black pepper

1/3 cup grated parmesan

1 cup pesto [homemade or store-bought]

1. Preheat oven to 375. Lightly brush a 2-quart souffle dish with melted butter, and sprinkle it with grated parmesan.

2. Place the ricotta in a large mixing bowl. Add all, some, or none of the egg yolks, the flour, salt, pepper, 1/3 cup parmesan, and the pesto. Beat with a whisk until well combined.

3. Place the egg whites in a separate large bowl, and beat until they form stiff peaks. Gently but persuasively fold the beaten whites into the ricotta mixture. Use a firm rubber spatula, and turn the bowl as you fold. Transfer the batter into the prepared soufflé dish.

4. Without a moment's hesitation, place the soufflé into the oven, and reduce the temperature to 350. Let it bake undisturbed for 45 minutes. 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.

24 on the 24th!

faFor my birthday, I decided that it would be extremely fun to have a wine tasting. Everyone brought a bottle of wine to share. We created a score sheet and rated the wines on a 1 to 5 scale. At the end of the night, we chose the best red and the best white and awarded them prizes. To go along with all of the wine, we made some spectacular hors d'oeuvres. All in all, a pretty perfect birthday celebration!


With a wine tasting, you must have cheese. We created a simple cheese plate with a stilton, blue cheese, brie, and pepper jack along with crunchy crackers and crispy grapes.


We also made deviled eggs with capers and parsley. Simply boil the eggs for 15 minutes, drain, and place in ice-cold water. Peel, then scoop out the yolks. Mix the yolks with a healthy portion of mayonnaise, a bit of mustard, capers, chopped parsley, and salt and pepper. Once the yolk mixture is mixed together, transfer the mixture into the egg whites and sprinkle with more chopped parsley.


A bean dip with crudite is always a good idea. It's simple to make and delicious to eat (not to mention nutritious). Puree 1 can white kidney beans, with a 1/2 cup basil, red pepper flakes, lemon juice, olive oil, and salt to taste. Serve with pita chips and fresh vegetables.


Creamy Mushroom Phyllo Triangles (Cooking Light, December 2007)

These are super yummy and great to make ahead of time (if only I had). They can even be frozen and baked directly from the freezer, just add 7 minutes onto baking time.

3/4 cup dried porcini mushrooms (about 3/4 oz.)
1 lbs. button mushrooms
1 large onion, cut into 1-inch pieces (about 8 oz.)
2 Tbs. olive oil
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
6 oz. 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
olive oil-flavored cooking spray

1. Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well, chop.
2. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
3. Heat oil in a large nonstick skillet over medium heat. Add onion to pan; saute 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
4. Preheat oven to 375.
5. Working with 1 phyllo sheet at a time (cover remaining phyllo to prevent drying), place phyllo sheet on large cutting board or work surface. Cut sheet in half lengthwise; lightly coat with cooking spray. Fold phyllo piece in half lengthwise to form a (3 1/2-inch wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
6. Bake at 375 for 20 minutes or until golden. Serve warm.


Fig and Goat Cheese Bruschetta (Cooking Light, September 2008)

These were definitely the hit of the party. We were completely out of these (and most everything else) when the party ended. We are continuing to use the remaining fig preserves on toast. It is best with goat cheese though.

1 1/4 cups chopped dried Mission figs (about 9 oz.)
1/3 cup sugar
1/3 cup coarsely chopped orange sections
1 tsp. grated orange rind
1/3 cup fresh orange juice (about 1 orange)
1/2 tsp. chopped fresh rosemary
1/4 tsp. freshly ground black pepper
40 (1/2-inch-thick) slices Fresh bread baguette, toasted (about 8 oz.)
1 1/4 cups (10 oz.) crumbled goat cheese
5 tsp. finely chopped walnuts

1. Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.
2. Preheat broiler.
3. Top each bread slice with 1 1/2 tsp. fig mixture and 1 1/2 tsp. goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.


Vietnamese Summer Rolls (Cooking Light, August 2008)

The recipe has shrimp in the rolls, but I omitted them to make it vegetarian. You could certainly add tofu or avocado for an added punch. I think these were slightly underappreciated at the party. But that's just fine with me, because I got to eat all the leftovers!

Rolls
1 cup thinly sliced Bibb lettuce
1/2 cup bean sprouts
1/2 cup cooked bean threads (cellophane noodles, about 1 oz. uncooked)
1/2 cup shredded carrot
1/4 cup chopped green onions (about 2)
1/4 cup thinly sliced basil
1/4 cup chopped mint
6 oz. cooked peeled and deveined shrimp, coarsely chopped
8 (8-inch) round sheets rice paper

Dipping Sauce
2 Tbs. rice wine vinegar
2 Tbs. fresh lime juice (about 1 lime)
1 Tbs. sugar
1 tsp. chile paste with garlic (such as sambal oelek)
1 tsp. low-sodium soy sauce

1. To prepare rolls, combine first 8 ingredients in a bowl.
2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.
3. To prepare dipping sauce, combine vinegar and remaining ingredients; stir with a whisk. Serve with summer rolls.

Cobb(ish) Salad

We decided to try out veggie bacon to add some more variety into our veggie diet. From that spawned this idea for a cobb salad dinner. Adam's and mine turned out to be a little different from each other's, but that's what is so wonderful about salads--they can be made for the individual without much extra work. You could make your own salad bar for a crowd by having a big bowl with salad greens and little bowls full of your favorite salad toppings. Here's what we put on our salads:

Mine

hard-boiled egg slices
avocado
veggie bacon pieces
chickpeas
red pepper
red onion
tomato

Adam omitted the chickpeas and added toasted pecans. We each dressed our salad with a honey mustard vinaigrette. Delish and oh so healthy!

Memorial Day BBQ

I'm not quite sure how commemorating those who have fought for our country has turned into a weekend of BBQ's, but I do know that it is a good excuse to host a cookout. I will take up any reason to celebrate life, be with friends, and cook a fabulous meal. We ended up making quite a feast with deviled eggs, potato salad, broccoli salad, baked beans, ribs, chicken, and an impressive strawberry cake to finish it all off. Thanks to all of our soldiers who made this cookout possible.


Mexican Slowboats (Vegetarian Planet, Didi Emmons)

A twist on the typical deviled egg, these flew off the plate so fast that I wished I had made more than 6 eggs worth.

6 large eggs
1/2 jalapeno pepper, minced with or without seeds
3 Tbs. mayonnaise
2 Tbs. whole, low-fat, or nonfat sour cream (or more mayonnaise) [we used extra mayo]
2 Tbs. finely chopped chives or scallions
1/2 tsp. ground cumin seeds
grated rind of 1/2 lime
1/2 tsp. salt
fresh-ground black pepper to taste
3 Tbs. chopped cilantro or parsley

1. In a saucepan, bring about 2 quarts water to a simmer. Gently lower the eggs into the simmering water with a large spoon. Simmer the eggs for 12 minutes. Then place the eggs in a large bowl of ice water for 5 minutes.
2. In a medium bowl, combine the jalapeno, mayonniase, sour cream, chives or scallion, cumin, lime rind, salt, pepper, and 2 Tbs. of the cilantro or parsley.
3. Peel the eggs, then carefully cut them in half lengthwise. Add the yolk halves to the sour cream mixture. With a fork, mash the yolks, distributing them throughout the sour cream. Spoon the mixture into the cavities in the the whites. Place the eggs on a platter, and sprinkle them with the remaining cilantro or parsley.
4. You can make these up to 1 day ahead. Store them, covered, in the refrigerator.


Caribbean Sweet-Potato Salad (Vegetarian Planet, Didi Emmons)

This potato salad wasn't quite as flavorful as I would have hoped. Next time I think I would just amp up the dressing to make the potatoes have more of a punch. Still, quite good and worth trying again.

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)
1 tsp. Dijon mustard
2 Tbs. lime juice
3 Tbs. chopped cilantro
1 garlic clove, minced
3 Tbs. canola or corn oil
1/2 tsp. salt, or more, to taste
1/4 tsp. fresh-ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts

1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cit it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop cooking.
2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.
3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potatoes, the cucumber, and the red onion to the vinaigrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.


Sweet and Tart Mustrad Dressing (The New Moosewood Cookbook, Mollie Katzen)

I wanted to have a green to balance out all of the carbs and meat of the meal. As I was looking through the salad section of this cookbook, I came across this recipe that suggested serving the dressing over chilled cooked vegetables. I decided a delicious salad of slightly steamed then chilled broccoli would be the perfect thing to balance out the meal.

6 Tbs. olive oil
2 Tbs. Dijon mustard
4 Tbs. red wine vinegar [we used white wine vinegar]
2 tsp. real maple syrup or honey
salt and pepper, to taste

1. Whisk everything together. Cover and chill.


Crockpot Baked Beans (International Vegetarian Union, www.ivu.org/recipes, Alison George)

We recently bought a crockpot and desperately wanted to break it in. What better way than with baked beans. These turned out spectacularly. I can't stop eating them! I don't have a picture of them, but their beauty is not their strong point; taste is.

1.5 pound dried beans (ie pea, navy or great northern) (3 cups)
1 medium onion chopped
1/2 cup ketchup
1/2 cup brown sugar
1 cup water
2 Tbs. dry mustard
2 Tbs. molasses
1 Tbs. salt
1 inch fresh ginger root (minced)

1. Wash and sort beans.
2. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approx 45 min or until cooked but not soft of mushy. Drain beans. Put in crockpot.
3. Mix the rest of ingredients into the beans. Cook on low for 10-12 hours.


Leff's Stout Smoked Ribs (Grilling with Beer, Lucy Saunders)

We didn't follow this recipe perfectly because in order to do so you need to have a charcoal grill. I'm going to write the original recipe in case you want to make these unadulterated. We cooked the ribs by baking them in a 300 degree oven on an aluminum foil covered baking sheet for 2 to 2 1/2 hours and then grilling them to char the outside. The one complaint was that they were a bit salty, but they must have been delicious anyway because people kept going back for seconds, and thirds, and....

1 rack pork ribs
2 Tbs. kosher salt
1 Tbs. cayenne pepper
1 Tbs. ground black pepper
2 Tbs. dark brown sugar
24 oz. stout
2 to 4 whole dried chiles (try mixing pasilla, aji limones, de Arbol, and chipotles)
2 cups apple cider
1/4 to 1/2 cup soy sauce, to taste
1 quart apple juice
1/2 cup calvados (apple brandy)
1 small can (5 oz.) tomato paste
2 Tbs. chipotles en adobo

Mesquite charcoal and apple wood smoking chips (about 2 cups)
disposable aluminum baking pan (8x6x1 1/2-inches)

1. Remove membrane from ribs. Mix kosher sald, cayenne pepper, ground black pepper, and brown sugar. Rub pork ribs with mixture and place in large glass or stainless steel bowl. Set aside at room temperature for 30 minutes to dry.
2. Mix stout, chiles, cider, and soy sauce. Pour over ribs, cover and chill overnight, or at least 4 hours.
3. Soak apple wood chips in apple juice and calvados. Allow to soak for same amount of time as ribs (minimum 4 hours, overnight is best).
4. Remove pork from refrigerator and let sit for 1 to 2 hours while preparing fire. Prepare a charcoal fire: when coals ash over, separate coals (using small garden hoe or long-handled offset spatula) into 2 piles, each pushed to one side of bottom of grill, with room for pan pan in between. (Note: Don't try to start with 2 separate piles and try to light them separately--they'll never ash over at an even rate.)
5. Drain apple-calvados mixture from wood chips into a pitcher or bowl with spout. Reserve soaking liquid. Drain stout mixture from ribs, and transfer to a medium saucepan. Set aside.
6. Position baking pan squarely in between hot coals. Immediately pour in soaking liquid from apple wook chips. Sprinkle chips evenly over both piles of coals, then place the grilling rack on grill top.
7. Place ribs on grill grate, directly over baking pan so fat drips into pan. Allow a few minutes for wood chips to start smoking, then close grill cover and open vents.
8. Ribs will take about 2 hours to cook. Lid may need to be removed every 30 minutes to allow coals to start smoking again if fire starts dying down. Turn ribs every 30 minutes. While ribs are cooking, heat marinade in shallow pan over medium heat. When the mixture comes to a boil, stir in tomato paste. Reduce heat and simmer until thickened. Add chipotles en adobo. This will be table sauce for ribs. Ribs are done when tender; serve with sauce.


Mexican Dark Lager Mole (Grilling with Beer, Lucy Saunders)

Adam butterflied a whole chicken and then grilled it, coating it with this mole sauce. We have a ton of mole left over. It's quite delicious, but I wish it were a bit more flavorful. I think I would add some more heat to it for an extra kick.

2 Tbs. peanut oil
1 onion, chopped (6 oz.)
2 pasilla chiles, chopped and seeds reserved
2 cloves garlic, peeled and smashed
2 Tbs. paprika
1/4 cup grated bittersweet chocolate
1 can (15 oz.) fire-roasted tomatoes with chiles
1 Tbs. ancho chile powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
pinch cinnamon
12 oz. Mexican dark lager
1/3 cup sesame or pumpkin seeds
1 Tbs. canola oil
salt and black pepper to taste

1. Place peanut oil, onion, and pasilla chiles in large deep skillet and cook and stir over medium heat 1 minute. Add garlic, paprika and chocolate. Cook and stir until onions are tender, about 3 more minutes. Place in blender and add tomatoes, chile powder, cumin, oregano, coriander, and cinnamon. Cover and pulse on HIGH until mixed and chiles are finely chopped. Add lager to reach desired consistency, about 10 to 12 oz. Return to saucepan.
2. In a small saucepan over low heat, toast sesame or pumpkin seeds with the reserved pasilla chile seeds; add just enough canola oil to keep seeds from sticking. When golden, stir seeds into simmering mole sauce. Taste and adjust seasonings. Simmer until thickened. Brush on grilled chicken or pork.


Strawberry Layer Cake (Cooking Light, May 2009)

We were originally drawn to this cake because it reminds us of the top layer of our wedding cake. Cute, huh? It looks really impressive and tastes wonderfully strawberry-y. It was a bit a dense, and I'm not quite sure what went wrong to make that happen. Also, Adam changed up the icing by doubling the cream cheese and cutting back on the powdered sugar by a little less than a cup. All in all, a delicious way to end the evening.

1. Preheat oven to 350.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginnning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Asian Sensation

Cooking Light's May "Inspired Vegetarian" column was Ming Tsai delivering a bunch of fantastic Asian recipes. We had to make something. Now, before I was a vegetarian my favorite dim sum food was the steamed pork buns. I absolutely loved them. In fact, I think right after I became a vegetarian I made an exception for those delicious buns. In this column there was a recipe for Caramelized Onion buns, and Adam and I knew we had to make them. We started off our meal with homemade egg rolls and then continued the food fest with the steamed buns and hot and sour soup. The soup left a little to be desired, but all in all the meal was a success!


Vegetarian Egg Rolls

I have to admit that I don't know any portions, because we just threw the ingredients together. Add as much or as little of everything as you like. I don't think you can mess these up. Just make sure not to add too much hoisin, otherwise the filling will be too liquidy.

tofu, cut into strips
garlic
carrots, julienned
napa cabbage, chopped
green onions, sliced thinly
hoisin sauce
egg roll wrappers

1. In a medium-sized skillet, heat a bit of oil over medium heat. Add tofu and brown slightly. Add garlic and carrots,; saute until slighlty softened. Add cabbage and continue to saute until the cabbage wilts slightly. Stir in green onions and hoisin sauce. Take off the heat and let cool slightly.
2. Working with one egg roll wrapper at a time, place filling in the center of wrapper. Fold in the bottom, the two sides, and then roll the wrapper over the filling. Place seam side down on a baking sheet.
3. Heat a bit of canola oil in a skillet over medium to medium-high heat. Pan fry the egg rolls until crispy. Serve with hot chile sauce and duck sauce.


Caramelized Onion Bao (Cooking Light, May 2009)

These took a LONG time to make and are absolutely only for the weekends or special occasions, but you will definitely be proud when you bite into the sweet bread and tangy filling.

Filling
1 1/2 tsp. canola oil
6 cups sliced red onion (about 2 medium)
3/4 cup sliced green onions (about 1 bunch)
1/8 tsp. kosher salt
2 Tbs. Chinese black vinegar [we used 1 Tbs. each of balsamic and rice wine vinegars]
2 Tbs. naturally brewed low-sodium soy sauce
1 Tbs. honey
1/4 tsp. five-spice powder
1/8 tsp. freshly ground black pepper

Dough
2 Tbs. sugar
1 package dry yeast (about 2 1/4 tsp.)
3/4 cup plus 2 Tbs. warm water (100 to 110 degrees)
1 tsp. sesame oil
12.4 oz. all-purpose flour, divided (about 2 3/4 cups)
cooking spray

Remaining Ingredients
2 tsp. canola oil, divided
2 cups water, divided

1. To prepare filling, heat 1 1/2 tsp. canola oil in a large Dutch oven over medium-high heat. Add red onion, green onions, and salt to pan; saute 12 minutes or until tender and browned, stirring often. Add vinegar, scraping pan to loosen browned bits. Add soy sauce, honey, five-spice powder, and pepper; cook 2 minutes or until liquid evaporates. Cool to room temperature. Transfer to a bowl; chill 30 minutes.
2. To prepare dough, dissolve sugar and yeast in 3/4 cup plus 2 Tbs. warm water in a medium bowl; let stand 5 minutes. Stir in sesame oil. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 11.25 oz. (about 2 1/2 cups) flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 Tbs. at a time, to prevent dough from sticking to hands (dough will feel sticky). Lightly spray surface of dough with cooking spray; cover and let rest 10 minutes.
3. Divide dough into 8 equal portions, shaping each into a ball. Cover dough balls loosely with plastic wrap, and let rest 5 minutes. Working with one portion at a time (cover remaining portions to prevent drying), flatten dough with hand into a 3-inch circle. Place about 2 1/2 Tbs. onion mixture in center of circle. Bring up sides to cover filling; twist top of dough, and pinch to seal (bun will be very full). Carefully place bun, seam side down, on a baking sheet coated with cooking spray. Repeat procedure with remaining dough balls and onion mixture.
4. Cover buns with plastic wrap; refrigerate, and let rise 2 hours or until slightly puffed (buns will not double in size).
5. Heat 1 tsp. canola oil in a large nonstick skillet over medium-high heat. Arrange 4 buns in a single layer, evenly spaced in pan; cook 2 minutes or until bottoms are crisp and golden brown. Pour 1 cup water into pan, and cover; steam 8 minutes or just until water evaporates. Transfer buns to a plate; cover and keep warm. Wipe pan with paper towels. Repeat with remaining 1 tsp. canola oil, remaining 4 buns, and remaining 1 cup water. Serve warm.


Hot and Sour Soup (The New Moosewood Cookbook, Mollie Katzen)

This wasn't quite as flavorful as I would have hoped a hot and sour soup would have been. I have to say that it did gain flavor as the leftovers continued. We did alter the recipe a little, which may have affected the taste. For instance, we did not use dried Chinese black mushrooms; instead we used shittake mushrooms and vegetable broth. We also added bamboo shoots and some chopped Napa cabbage for crunch. Next time I would definitely try to find the dried mushrooms, hopefully intensifying the flavor at the same time.

1 oz. dried Chinese black mushrooms
8 cups water
3 Tbs. dry sherry or Chinese rice wine
1/4 to 1/3 cup cider vinegar (to taste)
2 Tbs. soy sauce
1 3/4 tsp. salt
1 cake (1/4 lb.) firm tofu, in thin strips
2 Tbs. cornstarch
2 beaten eggs (yolks may be omitted)
6 minced scallions (whites and greens)
1/4 tsp. white pepper (to taste)
Chinese sesame oil (optional)

1. Place the dried mushrooms in a small bowl. Heat 2 (of the 8) cups of water to boiling; pour over the mushrooms. Cover with a plate, and let stand at least 30 minutes. (You can assemble the other ingredients in the meantime.) Drain the mushrooms, squeezing out and saving all the liquid. Slice the mushrooms, removing and discarding the stems.
2. In a kettle or Dutch oven, combine the remaining 6 cups of water, the reserved mushroom-soaking liquid, and the sliced mushrooms. Heat to a gentle boil.
3. Add sherry, vinegar, soy sauce, salt, and tofu. Lower the heat, and let simmer uncovered for about 10 minutes.
4. Place the cornstarch in a small bowl. Measure out about 3/4 cup of the hot soup, and whisk it into the cornstarch. When the cornstarch is dissolved, stir this mixture back into the soup.
5. Drizzle the beaten eggs into the simmering soup, stirring constantly. Add scallions and white pepper. Cook only a few minutes more. Top each serving with a few drops of sesame oil, if desired.

Easter Brinner

Adam and I really wanted to celebrate Easter by preparing a brunch. The only issue was that our guests were unavailable for brunch. No problem--we just made the brunch for dinner (hence calling it brinner). We made an outrageous amount of food including a spinach and gruyere quiche, a roasted asparagus salad, a shrimp salad, and sticky pecan buns to top it all off. I must say it was quite a feast!


Spinach and Gruyere Quiche (Betty Crocker's Cookbook, Bridal Edition)

We made a variation on the quiche Lorraine recipe from Betty Crocker. It actually only vaguely resembles the original recipe. I will try to give you exactly what we did, but the wonderful thing about quiche is that you can add any vegetables and any cheese along with egg and milk to a pie crust, bake it, and end up with a fantastic meal.

Crust
1 cup all-purpose flour
1/2 tsp. salt
1/3 cup plus 1 Tbs. shortening [butter]
2 to 3 Tbs. cold water

1. Measure 2 Tbs. water into liquid measuring cup; set aside. Place shortening, flour, and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form a ball).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. If desired, wrap flattened round of pastry in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly, which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough. If refrigerated longer, let pastry soften slightly before rolling.
3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate; pressing firmly against bottom and side being careful not to stretch pastry, which will cause it to shrink when baked.

Filling
1 package frozen spinach, defrosted
1 1/2 cups shredded Gruyere cheese
4 eggs
1 cup heavy whipping cream
1 cup skim milk
1/4 tsp. salt
1/4 tsp. pepper

1. Preheat oven to 425.
2. Make pastry. Fold pastry into fourths; place in quiche dish, 9 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches. Unfold and ease into dish, pressing firmly against bottom and side.
3. Sprinkle spinach and cheese in pastry-lined quiche dish. Beat eggs slightly in large bowl with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
4. Reduce oven temperature to 300. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.


Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil (Cooking Light, April 2009)

This makes a huge amount. Not to worry, because there won't be much left--it's that good.

2 lbs. asparagus, trimmed
3 Tbs. extra-virgin olive oil, divided
1/2 tsp. fine sea salt, divided
1/2 tsp. freshly ground black pepper, divided
6 cups torn Boston lettuce (about 2 small heads)
2 large hard-cooked eggs, each cut into 6 slices
2 Tbs. fresh lemon juice
1/4 cup (1 oz.) shaved fresh pecorino Romano cheese

1. Preheat oven to 450.
2. Place asparagus on a large jelly-roll pan. Drizzle with 1 Tbs. oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper; toss well. Arrange asparagus in a single layer on pan. Bake at 450 for 8 minutes or until crisp-tender, tossing once. Cool slightly.
3. Arrange lettuce on a large platter. Top with asparagus and egg slices. Combine remaining 2 Tbs. oil, juice, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese. Serve immediately.


Shrimp Salad with Blood Oranges and Slivered Fennel (Cooking Light, April 2009)

We wanted to add a fresh, non-vegetarian dish to the meal. I think this shrimp salad worked in perfect harmony with the rest of our springy, clean components of our feast.

1/4 cup fresh blood orange juice (about 1 orange)
1 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil, divided
1/2 tsp. sea salt, divided
1/4 tsp. freshly ground black pepper
24 jumbo shrimp, peeled and deveined (about 1 1/2 lbs.)
cooking spray
3 blood oranges, peeled and cut crosswise into thin slices
2 cups thinly sliced fennel bulb (about 1 small)
chopped fennel fronds (optional)

1. Combine orange juice, lemon juice, 1 1/2 Tbs. oil, 1/4 tsp. salt, and pepper, stirring with with a whisk.
2. Prepare grill to medium-high heat.
3. Combine shrimp, remaining 1 1/2 tsp. oil, and remaining 1/4 tsp. salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 Tbs. dressing over each serving. Sprinkle with fennel fronds, if desired.


Pecan Sticky Rolls (Cooking Light, September 2008)

These take a LONG time to make. They are absolutely delicious, but they are definitely a time commitment. The sauce was a bit grainy for my taste, but if you are craving a sticky bun while trying to maintain a healthy diet, these are certainly worth the effort.

Dough
3/4 cup warm skim milk (100 to 110 degrees)
1/4 cup granulated sugar
1/2 tsp. salt
1 package dry yeast (about 2 1/4 tsp.)
1/4 cup warm water (100 to 110 degrees)
1/2 cup egg substitute [or 2 eggs]
3 Tbs. butter, melted and cooled
4 cups all-purpose flour (about 18 oz.), divided
cooking spray

Sauce
3/4 cup packed dark brown sugar
3 Tbs. butter, melted
2 Tbs. hot water
1/3 cup finely chopped pecans, toasted

Filling
2/3 cup granulated sugar
1 Tbs. ground cinnamon
1 1/2 Tbs. butter, melted

1. To prepare dough, combine first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 Tbs. melted butter; stir until well combined.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 3/4 cups flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 Tbs. at a time, to prevent dough from sticking to hands (dough with feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise 45 minutes. Punch dough down; cover and let rest 5 minutes.
5. To prepare sauce, combine brown sugar, 3 Tbs. butter, and 2 Tbs. hot water in a small bowl; stir with a whisk until smooth. Scrape brown sugar mixture into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly with a spatula. Sprinkle brown sugar mixture evenly with pecans, and set aside.
6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12-inch rectangle. Brush surface of dough with 1 1/2 Tbs. melted butter. Sprinkle granulated sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size.
7. Preheat oven to 350.
8. Uncover rolls, and bake at 250 for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.

Wine Country Salads

My parents came to visit directly after Alex and Dan left--literally hours later. Good thing we LOVE company! But, poor Adam had to go to wine country twice in three days. We normally bring an assortment of breads, cheese, and fruit with us for a picnic, but we decided to give Adam a bit of a break from the bread and cheese meal and make various salads. Unfortunately, I forgot to take pictures of them (I wonder why), but trust me, these are salads you will definitely want to make for any picnic.


Greek Egg Salad (Moosewood Restaurant: New Classics)

8 eggs
4 cups cold water
1 1/2 Tbs. pitted, chopped kalamata olives (about 6 olives)
3 Tbs. chopped walnuts, toasted
1 1/2 Tbs. chopped fresh dill
1/4 cup prepared mayonnaise
1 tsp. fresh lemon juice
1/2 tsp. salt, or to taste

1. Bring the eggs and water to a boil in a covered 2-quart saucepan. Reduce the heat to a rapid simmer and cook for 10 minutes.
2. While the eggs cook, prepare the rest of the ingredients. Submerge the cooked eggs in cold water and crack the shells to facilitate peeling. As soon as the eggs are cool enough to handle, peel them and transfer to a large bowl.
3. Mash the eggs well with a potato masher or fork. Add the remaining ingredients (except the salt and pepper, if you want to add them to taste). Stir everything gently to combine and serve.


Marinated Sweet Potatoes and Broccoli (The New Moosewood Cookbook)

If you have leftover salad, have no fear! Just place the salad on a baking tray, trying to leave most of the marinade in the bowl. Roast it in a 350 oven for 40 minutes or until perfectly chewy and caramelized. The roasted salad is wonderful on its own, cold or hot, or in a quesadilla with cheddar cheese.

3 medium-sized sweet potatoes or yams (1 1/2 to 2 lbs.)

Marinade
1/2 cup walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 Tbs. lemon juice
2 Tbs. raspberry vinegar (if unavailable, use red wine vinegar)
1 to 1 1/2 tsp. salt
1 Tbs. dry mustard [didn't have any, so used Dijon mustard]
1 Tbs. honey
freshly ground black pepper

1 large bunch broccoli (1 to 1 1/2 lbs.), cut into small spears

Optional Garnishes
thin slices of green apple
chopped, toasted pecans [we only used the pecans]

1. Peel the sweet potatoes, cut them in halves or quarters, then into thin slices. Put them up to cook, either in or over boiling water (in a steamer). Meanwhile, prepare the marinade.
2. Combine the marinade ingredients in a medium-large bowl. As soon as the sweet potato slices are tender, add them, still hot to the marinade. Mix gently.
3. Steam the broccoli until bright green and just tender. Rinse until cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.
4. Within 15 minutes of serving, mix in the broccoli from on top. Serve garnished with thin slices of green apple and chopped, toasted pecans.


Chilled Asparagus in Dilled Mustard Sauce (The New Enchanted Broccoli Forest)

My dad had the leftovers of this salad for breakfast in an eggs-florentine type way. He toasted some bread, placed the asparagus on top, and then topped that with a fried egg and the remaining sauce. Let me say, I wish there had been more leftovers so that I could have had one too!

1 lb. asparagus (as thin as possible)
1 cup firm yogurt
1/4 cup mayonnaise (optional) [We didn't use, and it wasn't missed!]
2 Tbs. Dijon mustard
2 Tbs. minced fresh dill
2 Tbs. minced fresh chives
salt to taste (optional)
fresh black pepper to taste

1. Snap off and discard the tough bottom ends of your elegantly thin asparagus.
2. Steam the spears over boiling water until just tender. Remove them immediately from the heat, rinse under cold running water, and drain well. (At this point, you can leave them at room temperature or chill until serving time.)
3. In a small bowl, combine yogurt, optional mayonnaise, mustard, and herbs, and whisk until smooth. Season to taste with salt (or not).
4. To serve, arrange the asparagus in a shallow dish, drizzle on the dressing, and grind some fresh black pepper over the top. That's it!

Variation on a Theme

I know I have already posted a meal very similar to this before, but this variation on a theme is just so perfect for a night when you don't have a ton of energy yet still want a decent meal. We were also a little short on food supplies, so we had to use what we had. We had purple potatoes that we steamed and then smashed and browned with leeks. We also had eggs, three whole and two whites, which we cooked into an omelet with a diced jalapeno and cheddar cheese, then topped with diced tomatoes. The jalapenos had quite a kick that made the meal spicy hot!


Smashed Purple Potatoes

I've found that steaming potatoes in the microwave is quite efficient, and, according to Cooking Light, healthier than boiling them. Supposedly, the vegetables retain more of their nutrients with the steaming process than by boiling. A faster, healthier method? Sign me up!

1 lbs. purple potatoes (or other type of potato), cubed
olive oil
2 leeks, sliced thinly
1 tsp. cumin
1 tsp. chili powder

1. Steam potatoes in a microwave-safe bowl for 4-7 minutes, or until tender.
2. Drain. Smash with a fork, leaving some pieces of potato in chunks.
3. Heat olive oil in a large skillet (does not have be to non-stick) on medium heat. Add leeks and potatoes. Cook until slightly browned. Mix in cumin and chili powder.
4. Serve with Mole sauce and/or ketchup.


Spicy Hot Eggs

3 eggs, beaten
2 egg whites, beaten
splash of milk
1 jalapeno, sliced (you can seed and rib it if you aren't into spicy)
1/4 cup cheddar cheese
1 tomato, diced

1. Heat olive oil or butter in a non-stick skillet over medium-low heat.
2. Beat eggs, egg whites, and milk together. Then, add egg mixture and jalapenos to skillet. Cook until eggs are no longer runny. Add cheese and finish cooking.
3. Plate the eggs; top with diced tomato.

Who Doesn't Love Breakfast for Dinner?

Ever since I went to this diner down the street for fantastic croissants and saw the other breakfast-goers eat hash browns, I've been craving the potato concoction. Having left over potatoes that needed to be eaten, last night seemed like the perfect opportunity. And who doesn't like breakfast for dinner? So, we had Skillet-Browned Potatoes and a Spanish Omelet--a fairly quick and simple meal for any weeknight.

Skillet-Browned Potatoes

We had a leftover bag of mixed potatoes with little red, white, and purple potatoes. I'm sure any type of potato would work; they just may take a little longer to become soft. A great thing about these potatoes is that you can just leave them in the pan to brown while you focus on fixing the omelet (or any other part of the meal).

1 lbs. potatoes
onion, any variety, diced
2 tsp. olive oil
salt
pepper
butter

1. Place the potatoes in a microwaveable bowl with about an inch of water. Microwave for 5-7 minutes or until a fork goes through them easily.
2. Heat a skillet with olive oil on medium-high heat. Place the potatoes in the skillet. Mash potatoes with a fork once or twice, just so that they have opened up and flattened. Add onions to the skillet. Brown the potatoes and onions for 10-15 minutes, stirring occasionally. Add seasonings and enough butter to moisten the potatoes. Serve plain, with ketchup, or melt cheese on top just before serving for delicious gooey-ness.

Spanish Omelet (The New Broccoli Enchanted Forest by Mollie Katzen)

This is just the recipe for the filling. It serves 2-3 people each with 2 egg omelets. It helps to make the filling before starting on the omelet to ensure that the eggs don't get cold and gross. Also, we used fresh basil instead of dried for added freshness and green olives from a jar with pimentos rather than those that come off a pit. Both changes worked well.

1 Tbs. olive oil
1/2 cup minced onion
1 medium clove garlic, minced
1/4 tsp. salt
1/2 tsp. dried oregano
1 tsp. dried basil
1 small bell pepper, in very thin strips
1 medium-sized ripe tomato, diced
4 to 6 green olives, sliced off the pit
freshly ground black pepper
cayenne

1. Heat the oil in a medium-sized skillet. Add onion, garlic, salt, and herbs, and saute over medium heat for about 5 minutes, or until the onion begins to soften.
2. Stire in the bell pepper, and cook over medium heat another 5 to 8 minutes, until the pepper is tender. Add tomato and olives; season to taste with black pepper and cayenne.