I've been wanting to follow up those last 2 posts with a recipe but it's been a hectic few weeks. But now summer is here, and I kicked it off with my family, gazing at the super moon, and admiring some photography. Believe it or not, I'm looking forward to a month of studying and a break from the hospital. A cup of coffee and sunshine streaming onto my textbook instead of three-hour morning rounds, a load of online practice questions instead of the daily public questioning that one can never be adequately prepared for, and the freedom to step away from it all in search of inspiration, a wholesome meal, or a few sun salutations.
In that spirit, here is a nice simple recipe, perfect for sharing with a friend.
My mom always served steamed artichokes with Hollandaise sauce, which is delicious but full of fat and its need for precise, careful preparation intimidates me. This is a healtheir, easier alternative but just as full of flavor. Eating it is messy and completely occupying, so there's no room for multi-tasking or any distraction greater than a pleasant conversation.
Artichokes for 2:
2 artichokes
6 cloves garlic peeled
olive oil
balsamic vinegar
a few springs of rosemary or thyme
Cut the stems off of the artichokes so that you have just about 1 inch remaining and a nice flat bottom. Pull the leaves open a bit so that you can shove the garlic cloves in, scattering them through 3 different layers and 3 different areas of the artichoke.
Fill a pot with about an inch of water, add a good pinch of salt and the fresh herbs, and set the artichokes in it. Ideally, the water won't quite reach the lowest leaves, the artichokes will balance well on their own, and a lid will fit over them without touching. But if any of those don't quite work out, it will probably still all be just fine.
Bring the water to a simmer, cover, and let steam for 30 minutes - 1 hour, depending on how small and tender the artichokes are. I usually try to pull out a middle leaf at around 30 minutes to see how well-cooked it is, just be careful not to burn your hands! Just put it half-way in your mouth and bite down softly with your front teeth; it should be soft enough that the meaty part near the base easily scrapes off.
When they're done, place each artichoke in a bowl and drizzle with olive oil and balsamic vinegar, as well as salt and pepper if desired. Serve with an extra bowl or plate for discarding the leaves.
In case you haven't eaten an artichoke before, you should know that the center is the best part! When you get to the point where the leaves become translucent and prickly, stop eating, scrape those leaves and the soft fuzzy stuff underneath them out with a spoon, and eat the heart just as it is, sopping up any of the olive oil and vinegar that remains.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
24 June, 2013
20 April, 2013
final winter recipes
I don't have any new recipes of my own to share. These days I'm either following recipes from others or just throwing things together without enough attention to write it down. Some of my standards are cooked greens and eggs (either scrambled or over easy), or a hearty grain like quinoa or farro with lots of veggies thrown in, and my most recent favorite is vegetarian nachos that have nothing to do with fake cheese pumped out of a metal box at a refreshment stand. But I've found some really good recipes lately and thought it would be worth sharing the links with you. Sadly, they seem to show that I haven't fully transitioned into spring. I blame it on mother nature of course, all this cold and rain and sleet we are still having has demanded a slow transition away from the warm comforting foods of winter. But the signs of spring are ever more common these days, and soon I'm sure I'll be eating nothing but salads and fresh veggie sandwiches.
Also, if you live in Chicago or happen to be visiting, you should definitely try the Little Goat Diner. They serve breakfast, lunch and dinner, bake their own bread, have awesome coffee, as well as cocktails. It's a great way to get a taste for the chef's style without the wait or expense of Girl & the Goat. I think you will love it.
Also, if you live in Chicago or happen to be visiting, you should definitely try the Little Goat Diner. They serve breakfast, lunch and dinner, bake their own bread, have awesome coffee, as well as cocktails. It's a great way to get a taste for the chef's style without the wait or expense of Girl & the Goat. I think you will love it.
13 March, 2013
chia seeds
You probably aren't going to be very interested in a recipe without a photo, right? I usually want a photograph before I consider a recipe. It's just so much easier; a quick glimpse and I know if I'll be interested, before I take the time to read the list of ingredients and imagine how they will taste once melded together in my mouth. And eating ought to be a visual experience as well as oral and olfactory. The more senses you use, the more you can enjoy. Unfortunately, I have reached the limit of my free blogger photo space.
I didn't know a limit existed, but it does, and it has me questioning what this is all about. Really though, that questioning is nothing new. I go through phases that range from feeling like I'll keep blogging indefinitely and have this fantastic archive and many followers, to satisfaction that I just enjoy writing it for it's own sake, to the whole thing being utterly pointless...like writing into some void. I recently read a comment elsewhere which read: "when my blog grows up I want it to be like _________." Certainly, many people feel this way. Because there are a lot of beautiful blogs out there (I have a theory about blogs and Victorian letter-writing; perhaps I'll share it another day), and we can be inspired by them, or transported, or educated. And there are a lot of women out there with great recipes, beautiful homes, flourishing prose, and lovely photographs. Do I really have something to add to the near-infinity of what is already on the internet?... I'll think of giving it up, but then another idea will come to mind that I'd like to share, and I find myself writing again. Which is all quite fine. At the very least, I know of a couple friends who read it. And my dad, and maybe even one of his friends (hi Mr. McFarland!).
Anyway, I plan to keep it up for now - even without photographs - because I want to tell you about chia seeds. Chia seeds are about the size of a strawberry seed, get stuck in your teeth just the same, and are packed full of fiber and omega-3 fatty acids. In 1 ounce, they have 11 grams of fiber (reference: recommended daily amount for women is 25g, for men it's 38g), and almost 5 grams of omega-3 fatty acids (that's 8x more than salmon). They also have calcium, antioxidants, and a bit of protein. They have very little flavor, so you can do all sorts of things with them. Throw them in a smoothie, sprinkle them on top of yogurt or a casserole. I bet you could go so far as to sneak them into an omelet and nobody would notice. Apparently you can even use them as a pectin substitute to make jam, and, like ground flaxseeds, you can use them as a substitute binding ingredient in baking. This is because they absorb water and become like a gel. Aside from easing digestion, soaking them in water (1:6 seed:water ratio) is also a great way to soften them up and prevent them from sticking in your teeth, which can be rather annoying. My big chia seed kick has been based on this soaking method. I keep a mason jar in the fridge, and in the morning I stir a spoonful into my oatmeal or yogurt. Here's a recipe for my current favorite breakfast:
Yogurt with Chia Seeds Recipe:
1 bowlful of Greek yogurt - whatever you consider an appropriate serving size. My favorite is Fage 2% fat.
1 spoonful of chia seed gel
1 spoonful of jelly or honey
optional: 1 spoonful of peanut butter. I don't care for this, but Ian loves it!
other extras: nuts, granola, fresh fruit, dried fruit, etc.
Just mix it all together and enjoy!
p.s.: if I did have a photograph, I would want it to look something like this one
I didn't know a limit existed, but it does, and it has me questioning what this is all about. Really though, that questioning is nothing new. I go through phases that range from feeling like I'll keep blogging indefinitely and have this fantastic archive and many followers, to satisfaction that I just enjoy writing it for it's own sake, to the whole thing being utterly pointless...like writing into some void. I recently read a comment elsewhere which read: "when my blog grows up I want it to be like _________." Certainly, many people feel this way. Because there are a lot of beautiful blogs out there (I have a theory about blogs and Victorian letter-writing; perhaps I'll share it another day), and we can be inspired by them, or transported, or educated. And there are a lot of women out there with great recipes, beautiful homes, flourishing prose, and lovely photographs. Do I really have something to add to the near-infinity of what is already on the internet?... I'll think of giving it up, but then another idea will come to mind that I'd like to share, and I find myself writing again. Which is all quite fine. At the very least, I know of a couple friends who read it. And my dad, and maybe even one of his friends (hi Mr. McFarland!).
Anyway, I plan to keep it up for now - even without photographs - because I want to tell you about chia seeds. Chia seeds are about the size of a strawberry seed, get stuck in your teeth just the same, and are packed full of fiber and omega-3 fatty acids. In 1 ounce, they have 11 grams of fiber (reference: recommended daily amount for women is 25g, for men it's 38g), and almost 5 grams of omega-3 fatty acids (that's 8x more than salmon). They also have calcium, antioxidants, and a bit of protein. They have very little flavor, so you can do all sorts of things with them. Throw them in a smoothie, sprinkle them on top of yogurt or a casserole. I bet you could go so far as to sneak them into an omelet and nobody would notice. Apparently you can even use them as a pectin substitute to make jam, and, like ground flaxseeds, you can use them as a substitute binding ingredient in baking. This is because they absorb water and become like a gel. Aside from easing digestion, soaking them in water (1:6 seed:water ratio) is also a great way to soften them up and prevent them from sticking in your teeth, which can be rather annoying. My big chia seed kick has been based on this soaking method. I keep a mason jar in the fridge, and in the morning I stir a spoonful into my oatmeal or yogurt. Here's a recipe for my current favorite breakfast:
Yogurt with Chia Seeds Recipe:
1 bowlful of Greek yogurt - whatever you consider an appropriate serving size. My favorite is Fage 2% fat.
1 spoonful of chia seed gel
1 spoonful of jelly or honey
optional: 1 spoonful of peanut butter. I don't care for this, but Ian loves it!
other extras: nuts, granola, fresh fruit, dried fruit, etc.
Just mix it all together and enjoy!
p.s.: if I did have a photograph, I would want it to look something like this one
30 October, 2012
2 more salads
Way back when, or maybe just a few months ago, I had the grand idea of sharing a series of salad recipes. Of course life gets in the way, so I should be more careful about making statements like that. It's like every time I have a week off from school or work - I begin making a list of things I'd like to do about a month in advance, and inevitably fill it with much more than anyone could fit into that time span. Oh well.
In the meantime, summer has faded and blustery winds are blowing in. But I do have a couple salad suggestions, photos and all, that have been set aside ready to go, just waiting for a bit of time to type them up. And when I say suggestions, I mean I don't really think it's worth taking the time to make up exact measurements because I generally just wing it, and I imagine that will work nicely for you as well. Cooking is the most fun when it's variations on a theme.
1. Sauteed Corn Salad
This is delicious with corn freshly cut from the cob. You could try it with frozen or canned, but I'm doubtful.
Ingredients:
Corn on the cob, at least 1 per person
red onion, diced
fresh thyme
fresh rosemary, chopped
feta cheese
almond slivers or pumpkin seeds, toasted (or any other nut or seed)
Heat some olive oil in a large pan. Add a handful of diced onion and let it cook for about 5 minutes before cutting the corn straight into the pan. Mix to coat everything evenly with the olive oil. Season with salt, pepper, and a few springs of fresh thyme and rosemary.
Let this cook until everything begins to caramelize. The key is keeping the heat up enough to let the corn and onions brown around the edges and stick to the bottom of the pan a bit - when you scrape that off, it adds an amazing sweetness to the dish.
Top with crumbled feta and toasted almond slivers and pumpkin seeds.
2. Tuna Salad
I am not a fan of the traditional tuna salad, or any mayonnaise-based salad for that matter. But I do like tuna. I consider this a fresher take on the traditional dish, and it still gets some creaminess from the oil and feta.
Ingredients:
1 can of tuna fish
olive oil
feta cheese
capers
lemon juice
fresh parsley, finely chopped
red onion, diced
Combine all ingredients well, balancing out the olive oil, feta, caper liquid and lemon juice to get the blend of richness and acidity that best suits you.
Enjoy on a bed of greens, a slice of bread, or however you usually eat tuna salad.
In the meantime, summer has faded and blustery winds are blowing in. But I do have a couple salad suggestions, photos and all, that have been set aside ready to go, just waiting for a bit of time to type them up. And when I say suggestions, I mean I don't really think it's worth taking the time to make up exact measurements because I generally just wing it, and I imagine that will work nicely for you as well. Cooking is the most fun when it's variations on a theme.
1. Sauteed Corn Salad
This is delicious with corn freshly cut from the cob. You could try it with frozen or canned, but I'm doubtful.
Ingredients:
Corn on the cob, at least 1 per person
red onion, diced
fresh thyme
fresh rosemary, chopped
feta cheese
almond slivers or pumpkin seeds, toasted (or any other nut or seed)
Heat some olive oil in a large pan. Add a handful of diced onion and let it cook for about 5 minutes before cutting the corn straight into the pan. Mix to coat everything evenly with the olive oil. Season with salt, pepper, and a few springs of fresh thyme and rosemary.
Let this cook until everything begins to caramelize. The key is keeping the heat up enough to let the corn and onions brown around the edges and stick to the bottom of the pan a bit - when you scrape that off, it adds an amazing sweetness to the dish.
Top with crumbled feta and toasted almond slivers and pumpkin seeds.
2. Tuna Salad
I am not a fan of the traditional tuna salad, or any mayonnaise-based salad for that matter. But I do like tuna. I consider this a fresher take on the traditional dish, and it still gets some creaminess from the oil and feta.
Ingredients:
1 can of tuna fish
olive oil
feta cheese
capers
lemon juice
fresh parsley, finely chopped
red onion, diced
Combine all ingredients well, balancing out the olive oil, feta, caper liquid and lemon juice to get the blend of richness and acidity that best suits you.
Enjoy on a bed of greens, a slice of bread, or however you usually eat tuna salad.
03 September, 2012
the fifth season
Since moving up here from Texas, I have delighted in the changing seasons, and written about them quite a bit here. They change the way one experiences the world - looking forward to summer means something new entirely. It's not just time off from school, it's sunshine and greenness and fresh berries. Certainly this made my mother's childhood somewhat different from my own. Here, I savor the heat; back home it was something I tried to avoid. Well, I just want to add onto my other seasonal revelations that I have discovered that perhaps there are more than just four. I'm pretty sure there should be a 5th season: end-of-summer. It's still hot and the sun still hangs in bright blue skies, but when it sets things are a bit more golden, and you might notice a few leaves showing their spines or fading, ever-so-slightly, into yellow. It's a lovely time of year.
Here are a few photos from my end-of-summer. I've had a whopping 10 days off between surgery and medicine clerkships, and they have been glorious. There was yoga on the beach, camping, lazy pancake mornings, plenty of time for our new kitty, and a belated birthday party.
The party menu:
Finally, a recipe! These roasted carrots are incredibly straight forward, but absolutely delicious. They are one of my favorites to bring to parties because they actually get people to want to put more vegetable on their plate. Even people who don't like carrots.
Roasted Cumin Carrots:
Preheat oven to 400 F
Wash and peel several large carrots. Cut them into french-fry size sticks.
Spread onto a baking sheet in a single layer.
Drizzle with olive oil and rub it around with your hands so that they all are well-coated. Sprinkle with cumin seeds and cinnamon.
Bake for about 40 minutes, until the edges begin to brown and caramelize. It's okay if they start to burn a teeny bit.
Here are a few photos from my end-of-summer. I've had a whopping 10 days off between surgery and medicine clerkships, and they have been glorious. There was yoga on the beach, camping, lazy pancake mornings, plenty of time for our new kitty, and a belated birthday party.
It was a lovely evening, and I was so happy to be surrounded by so many great friends in my own home. Like I said, I need to cook for people more often.
- blini bar with crème fraiche, roasted onions, bean spread
- heirloom tomato salad
- zucchini salad
- roasted carrots (recipe below)
- summertime shandy/radler/clara [tasty by any name]
- corn salad and amazing baked goods from friends!
Finally, a recipe! These roasted carrots are incredibly straight forward, but absolutely delicious. They are one of my favorites to bring to parties because they actually get people to want to put more vegetable on their plate. Even people who don't like carrots.
Roasted Cumin Carrots:
Preheat oven to 400 F
Wash and peel several large carrots. Cut them into french-fry size sticks.
Spread onto a baking sheet in a single layer.
Drizzle with olive oil and rub it around with your hands so that they all are well-coated. Sprinkle with cumin seeds and cinnamon.
Bake for about 40 minutes, until the edges begin to brown and caramelize. It's okay if they start to burn a teeny bit.
29 July, 2012
soggy bread
So, this surgery thing is really difficult, just in case you were wondering. There's no doubt that I'm learning a lot and having some really unique experiences, but at the end of the day I do not feel at all inspired. Check that field of specialties off my list.
I've been doing my best to take care of myself, making vegetables and sleep a priority while other things (the same gym bag has been in my car for 3 1/2 weeks) fall by the wayside. I'm also multitasking and working at my desk while eating, which is less than ideal. Fortunately Ian comes home today [huge smile on my face], so that should help with that.
That is soggy bread on my salad - delicious and highly under-appreciated. There are so many things that you can do with stale bread, and this is my favorite one in the summer, as compared to using it in soups or a panade. I have always been a fan of soggy bread. One of my favorite meals growing up was my mom's pot roast. Part of my love for this dish definitely had to do with the fact that after we all had our share of meat, potatoes, onions and carrots, my Dad would go get a loaf of bread, set a slice in the center of his plate, and pour the cooking juices over it. And I would always follow suit. Just thinking of that salty, soggy, gooey bread makes my mouth water.
I bought a loaf of bread at the farmer's market early in July, but barely ate half of it before it began to get too hard and crusty. So I cut it up into cubes and stored them in a plastic bag in the fridge. Whenever I want to add some to a salad, I put a handful into a bowl and cover them with water to soak while I prepare the rest of the salad. Then I squeeze the water out of them, add some olive oil & vinegar, add them to the salad, and top off with a bit more oil & vinegar. I know few people that need encouragement to eat more carbohydrates, but this is really tasty and some days you just need that extra caloric energy.
In the salad pictured above: arugula, heirloom tomato, edamame, feta cheese, soggy bread, fresh basil, olive oil, balsamic vinegar, salt & pepper.
I've been doing my best to take care of myself, making vegetables and sleep a priority while other things (the same gym bag has been in my car for 3 1/2 weeks) fall by the wayside. I'm also multitasking and working at my desk while eating, which is less than ideal. Fortunately Ian comes home today [huge smile on my face], so that should help with that.
That is soggy bread on my salad - delicious and highly under-appreciated. There are so many things that you can do with stale bread, and this is my favorite one in the summer, as compared to using it in soups or a panade. I have always been a fan of soggy bread. One of my favorite meals growing up was my mom's pot roast. Part of my love for this dish definitely had to do with the fact that after we all had our share of meat, potatoes, onions and carrots, my Dad would go get a loaf of bread, set a slice in the center of his plate, and pour the cooking juices over it. And I would always follow suit. Just thinking of that salty, soggy, gooey bread makes my mouth water.
I bought a loaf of bread at the farmer's market early in July, but barely ate half of it before it began to get too hard and crusty. So I cut it up into cubes and stored them in a plastic bag in the fridge. Whenever I want to add some to a salad, I put a handful into a bowl and cover them with water to soak while I prepare the rest of the salad. Then I squeeze the water out of them, add some olive oil & vinegar, add them to the salad, and top off with a bit more oil & vinegar. I know few people that need encouragement to eat more carbohydrates, but this is really tasty and some days you just need that extra caloric energy.
In the salad pictured above: arugula, heirloom tomato, edamame, feta cheese, soggy bread, fresh basil, olive oil, balsamic vinegar, salt & pepper.
22 July, 2012
speaking of salads
It's been quite a while since I have used a recipe. I've been avoiding the stove top, and the idea of turning on the oven would be crazy. It's hot here and my single window unit does the kitchen no good at all. I guess it's a good thing my parents didn't listen when I said coming up from Houston would offer them some relief from the summer heat. Fortunately, I can easily get through the whole summer on salads alone.
Let's take a minute to expand our definition of "salad". I do not mean iceberg lettuce. Not even romaine, or butterhead, or mixed field greens. As far as I'm concerned, a Salad (I'll use a capital 'S' to keep things straight, my Salad has a capital, the standard restaurant side salad does not) requires no leaves, but if you do want that kind of salad you might as well make them spinach or kale or arugula. Something with flavor and nutrients. I have seen many pitiful salads, and I'm convinced that this is why so many people say things like, "I don't like vegetables". What do you mean you don't like vegetables? Your body thrives on vegetables. Throwing some grilled chicken, shredded cheddar, a few diced veggies and ranch onto your standard lettuce is not going to make it much more exciting, or satiating for that matter. There have been times when I have felt a strong urge to teach the world how to make Salads. I'm not sure exactly what that means, but I think that this food blogger is off to a really good start.
So then, what is a Salad? The dictionary says it's basically just a mixture of foods - raw or cooked veggies, sometimes with meat, with a dressing, served cold. See? nothing about lettuce. The key to a good Salad is simply starting with good, fresh ingredients. You can throw in just about anything, you just don't want to get carried away. Often the fewer things the better. I always try to include a good protein source - tuna, nuts, beans, lentils. I often just drizzle a little olive oil and lemon juice over top, but sometimes I actually mix up a honey mustard dressing or some kind of vinaigrette, but I rarely ever buy a pre-made bottled salad dressing. Adding in a grain can easily turn a light salad into a full meal, maybe even a whole week of meals.
Here is a quinoa salad that I made yesterday for a friend's going-away party. I wasn't sure where it was going when I started, but it turned out to be really delicious. This also means I didn't measure, so I'm just guessing on the measurements now. If anything seems off to you, please adapt accordingly, and let me know so I can change it on here. I wish I had more left over for myself, but this is all I've got. Enough for a photo, at least.
Quinoa Salad with Mango and Edamame Recipe:
3 cups cooked quinoa (about 1 cup dry, maybe a bit less)
1 champagne mango, cut into cubes
3/4 cup edamame
1/4 cup red onion, diced
1/2 cup red pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh mint leaves, chopped
1/4 cup olive oil
1 Tbs apple cider vinegar
salt & pepper to taste
Mix everything together. Serve on a bed of arugula, or by itself.
I've got a few other salad ideas up my sleeves that I hope to be sharing on here soon, so stay tuned.
Let's take a minute to expand our definition of "salad". I do not mean iceberg lettuce. Not even romaine, or butterhead, or mixed field greens. As far as I'm concerned, a Salad (I'll use a capital 'S' to keep things straight, my Salad has a capital, the standard restaurant side salad does not) requires no leaves, but if you do want that kind of salad you might as well make them spinach or kale or arugula. Something with flavor and nutrients. I have seen many pitiful salads, and I'm convinced that this is why so many people say things like, "I don't like vegetables". What do you mean you don't like vegetables? Your body thrives on vegetables. Throwing some grilled chicken, shredded cheddar, a few diced veggies and ranch onto your standard lettuce is not going to make it much more exciting, or satiating for that matter. There have been times when I have felt a strong urge to teach the world how to make Salads. I'm not sure exactly what that means, but I think that this food blogger is off to a really good start.
So then, what is a Salad? The dictionary says it's basically just a mixture of foods - raw or cooked veggies, sometimes with meat, with a dressing, served cold. See? nothing about lettuce. The key to a good Salad is simply starting with good, fresh ingredients. You can throw in just about anything, you just don't want to get carried away. Often the fewer things the better. I always try to include a good protein source - tuna, nuts, beans, lentils. I often just drizzle a little olive oil and lemon juice over top, but sometimes I actually mix up a honey mustard dressing or some kind of vinaigrette, but I rarely ever buy a pre-made bottled salad dressing. Adding in a grain can easily turn a light salad into a full meal, maybe even a whole week of meals.
Here is a quinoa salad that I made yesterday for a friend's going-away party. I wasn't sure where it was going when I started, but it turned out to be really delicious. This also means I didn't measure, so I'm just guessing on the measurements now. If anything seems off to you, please adapt accordingly, and let me know so I can change it on here. I wish I had more left over for myself, but this is all I've got. Enough for a photo, at least.
Quinoa Salad with Mango and Edamame Recipe:
3 cups cooked quinoa (about 1 cup dry, maybe a bit less)
1 champagne mango, cut into cubes
3/4 cup edamame
1/4 cup red onion, diced
1/2 cup red pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh mint leaves, chopped
1/4 cup olive oil
1 Tbs apple cider vinegar
salt & pepper to taste
Mix everything together. Serve on a bed of arugula, or by itself.
I've got a few other salad ideas up my sleeves that I hope to be sharing on here soon, so stay tuned.
30 April, 2012
short and sweet, and tiny
I have wanted to make green tea cookies for quite a while, but I never could find the original recipe that sparked my interest. Finally I decided to come up with something of my own. I don't mean to brag, but the results are really good - not overly sweet, soft and crumbly, buttery, with a great matcha flavor. If you like green tea lattes, or Starbucks' green tea frappuccino, this should be right up your alley. The recipe makes a lot of cookies, so I froze half of the dough when I made them a few months ago. Last night, when I couldn't take any more studying, I decided to make the second batch (I had put it in the refrigerator to thaw a few days before, predicting just such a situation). I enjoyed them so much that I decided I should share the recipe here.
I started with this basic shortbread cookie recipe and made changes according to what I was in the mood for - green tea - and what I had on hand - no cookie cutters, not enough butter, but plenty of walnut oil.
Green Tea Cookie Recipe:
4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon fine grain sea salt
2 Tablespoons chef's matcha (powdered green tea)
2 sticks unsalted butter
1 cup walnut oil
1 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 F. Sift the flour, baking powder, salt, and matcha into a medium bowl and set aside.
In a large mixing bowl beat the butter until light and fluffy, add in powdered sugar and walnut oil, mixing until well combined. Beat in the vanilla extract. Add half of the flour mixture, mix, then add the other half until everything comes together.
Divide dough into two balls if you would like to save half of it later.
Using your hands, make small balls of dough, about the diameter of a quarter. Bake for 10 minutes, or until the edges begin to turn golden. Makes 3-4 dozen.
I started with this basic shortbread cookie recipe and made changes according to what I was in the mood for - green tea - and what I had on hand - no cookie cutters, not enough butter, but plenty of walnut oil.
Green Tea Cookie Recipe:
4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon fine grain sea salt
2 Tablespoons chef's matcha (powdered green tea)
2 sticks unsalted butter
1 cup walnut oil
1 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 F. Sift the flour, baking powder, salt, and matcha into a medium bowl and set aside.
In a large mixing bowl beat the butter until light and fluffy, add in powdered sugar and walnut oil, mixing until well combined. Beat in the vanilla extract. Add half of the flour mixture, mix, then add the other half until everything comes together.
Divide dough into two balls if you would like to save half of it later.
Using your hands, make small balls of dough, about the diameter of a quarter. Bake for 10 minutes, or until the edges begin to turn golden. Makes 3-4 dozen.
22 April, 2012
simple standard lunch
Being parted from your beloved can certainly inspire poetry. Ian is studying abroad and, oh man, you should see the e-mails we write one another. Except for the fact that I will not be sharing them with the world via internet. I've been trying to focus on some of the other, less romantic, positives of him being away: when I need a break from studying I clean instead of just chatting, there are way fewer dirty dishes, I can let the cat sleep on his pillow. It's not much, but it's a reminder to focus on the simple joys in life. It's hard to do that when life is zooming all around you. Sometimes you just have to step back and simplify things in order to see all the beauty.
For me, simplifying what I eat can definitely help. I like to do this by preparing a week's worth of lunches all at once. It's nothing special but it's tasty and filling and healthy, so it gets me through the afternoon quite nicely. In fact, I often get comments when I eat this at school. Somebody says, "That looks good, what is it?" and I'm surprised because it's really just beans and rice. In fact, that just happened to me right now as I am writing this. So, if you've ever wondered, here it is:
For me, simplifying what I eat can definitely help. I like to do this by preparing a week's worth of lunches all at once. It's nothing special but it's tasty and filling and healthy, so it gets me through the afternoon quite nicely. In fact, I often get comments when I eat this at school. Somebody says, "That looks good, what is it?" and I'm surprised because it's really just beans and rice. In fact, that just happened to me right now as I am writing this. So, if you've ever wondered, here it is:
- Cook 2 cups of brown rice, according to package instructions
- Cook 1lb. of dried beans - I use a pressure cooker and it takes <30 minutes. If you don't have one, try soaking the beans overnight first. Then drain, re-cover with water, bring to a boil, simmer for several hours, until tender. Alternatively, you can use canned beans, just opt for salt-free and drain them before using. [We could talk about the hazards of BPA-lined cans here, but I think that if that gets you to eat a nutritious meal then it might be worth the risk.]
- Steam or lightly sautee green vegetable of your choice - broccoli, green beans, a bunch of kale or chard. Sometimes I even cheat and use frozen vegetables.
20 February, 2012
pass the peas
Sunday night we had a couple friends over for dinner. I made this butternut squash lasagna, they brought over wine, as well as chocolate and tea for dessert. I had intended to take pictures throughout the evening, but somehow once I started cooking my camera never even crossed my mind. All I have to show you is this morning-after table.
Fortunately, some morning-after meditation helped me get going on a day full of studying.
I also have a recipe. I've been putting it off in a way because, well, first, I have to convince you that I really do like peas. My mother will be shocked to read this, but it's true. It all started with this recipe. Sure, it livens things up with lots of butter and prosciutto, but in the end you are still eating a big bowl of peas. And I can eat a really big bowl of peas for dinner. It's one of my mainstays when Ian is not around because it is quick and easy, and one of the few foods that he does not care for. In the end it is basically just a bowl of every child's least-favorite vegetable, but I can't get enough of it. The key is to cook the peas just long enough for them to soften up and release all their sweetness, but not to let them turn into mushiness. It should be a vibrant green, a sweet earthiness with flecks of garlic and acidity from caramelized tomatoes. If you're not convinced, try the link above, and then when you fall in love with it, go ahead and give this one a try too.
Sauteed Peas & Tomatoes Recipe:
1 clove garlic, minced
1 handful grape tomatoes
1 cup frozen peas
olive oil
salt & pepper
Heat about 1 tablespoon of olive oil over medium heat and add the tomatoes. Cook until the skins begin to brown; they may even burst as you push them around with the back of a spoon. The more patience you have the sweeter they will get. When they are near done add in the garlic and cook 1-2 minutes more.
Add the peas, cook with a lid for 5-10 minutes, checking occasionally to give them a stir and to be sure you do not overcook them. They should be sweet and tender, but still a vibrant shade of green. Season with salt and pepper. Drizzle with more olive oil and a squirt of lemon juice if desired.
Take it up one more notch by adding some Parmesan and a hearty slice of bread.
Fortunately, some morning-after meditation helped me get going on a day full of studying.
I also have a recipe. I've been putting it off in a way because, well, first, I have to convince you that I really do like peas. My mother will be shocked to read this, but it's true. It all started with this recipe. Sure, it livens things up with lots of butter and prosciutto, but in the end you are still eating a big bowl of peas. And I can eat a really big bowl of peas for dinner. It's one of my mainstays when Ian is not around because it is quick and easy, and one of the few foods that he does not care for. In the end it is basically just a bowl of every child's least-favorite vegetable, but I can't get enough of it. The key is to cook the peas just long enough for them to soften up and release all their sweetness, but not to let them turn into mushiness. It should be a vibrant green, a sweet earthiness with flecks of garlic and acidity from caramelized tomatoes. If you're not convinced, try the link above, and then when you fall in love with it, go ahead and give this one a try too.
Sauteed Peas & Tomatoes Recipe:
1 clove garlic, minced
1 handful grape tomatoes
1 cup frozen peas
olive oil
salt & pepper
Heat about 1 tablespoon of olive oil over medium heat and add the tomatoes. Cook until the skins begin to brown; they may even burst as you push them around with the back of a spoon. The more patience you have the sweeter they will get. When they are near done add in the garlic and cook 1-2 minutes more.
Add the peas, cook with a lid for 5-10 minutes, checking occasionally to give them a stir and to be sure you do not overcook them. They should be sweet and tender, but still a vibrant shade of green. Season with salt and pepper. Drizzle with more olive oil and a squirt of lemon juice if desired.
Take it up one more notch by adding some Parmesan and a hearty slice of bread.
16 January, 2012
sweet potatoes and greens
It's been a while. Okay, so it hasn't been that long, but it feels like a very, very long time. It can all be blamed on this. But that's over now. It was a huge success and incredibly rewarding to see all that planning pay off. It's been quite the distraction from life - please, don't even ask me how my studies are coming along. Somehow I did manage to find a bit of a routine that involved waking up before the sun, doing yoga, and having an hour of sanity all to myself.
I also managed to maintain a reasonable diet, thanks to Ian. He keeps things simple: spinach salads, scrambled eggs, hummus veggie wraps, leftovers. That's about it, but it certainly does the trick. I, on the other hand, crave creative meals and time spent in the kitchen. In the last 2 weeks this only happened once, but it was a good one, and I'm glad I get to share it with you now. The meal was somewhat inspired by this recipe. Plus the fact that I didn't want to deal with any grains, had two sweet potatoes that needed to be eaten, and really wanted to use my new mandolin. (Thanks, Aunt Vera!)
Part of what makes this so tasty is the oil-cured olives. Have you tried those before? If not, you should add them to your grocery list. Or maybe even take an extra trip to the store. Most grocers carry them in the deli section where you can scoop out your own olives and pay by weight. They are a beautiful addition to just about any dish I have tried them with, or on a cheese plate, of course. They have a strong, earthy flavor and saltiness that is a bit much when eaten plain, but oh so complimentary to other sweet and savory foods. Like sweet potatoes, or a mellow, creamy cheese. I love them on a salad of mixed greens, feta cheese, and sunflower seeds. So, even if you don't want to go for the whole recipe, at least give the olives a try. I'm pretty sure you will love them.
Sweet Potatoes & Greens Recipe:
2 sweet potatoes
zest of 1 lemon
1 handful of walnuts
1 bunch kale, or other leafy greens
2 cloves garlic
olive oil
red pepper flakes
salt & pepper
oil cured olives, pits removed & quarter
Preheat oven to 350
For the sweet potatoes:
Wash and peel. Thinly and evenly slice. (You can use a mandolin if you have one.)
Coat a casserole dish with a bit of olive oil.
Layer the potatoes in a casserole dish, sprinkling each layer with a bit of lemon zest, salt, and pepper. Sprinkle walnuts on top. Cook, covered for about 45 minutes.
In the meantime, prepare the greens:
Wash, remove thick stems, and coarsely chop.
Heat olive oil on med-low heat. Mince or press the garlic and add to the warm oil.
When that becomes fragrant add the greens. You may have to do this a bit at a time, allowing them to cook down a bit before you can fit them all into your pan.
Stir occasionally. Add in salt, pepper, and red pepper flakes to taste.
Add the lid so that they will steam and cook for about 5 minutes longer.
When both are ready, assemble on your plate with potatoes on bottom, greens on top, and garnish with the olives.
[optional: feta cheese or a dash of lemon juice can also be good additions]
I also managed to maintain a reasonable diet, thanks to Ian. He keeps things simple: spinach salads, scrambled eggs, hummus veggie wraps, leftovers. That's about it, but it certainly does the trick. I, on the other hand, crave creative meals and time spent in the kitchen. In the last 2 weeks this only happened once, but it was a good one, and I'm glad I get to share it with you now. The meal was somewhat inspired by this recipe. Plus the fact that I didn't want to deal with any grains, had two sweet potatoes that needed to be eaten, and really wanted to use my new mandolin. (Thanks, Aunt Vera!)
Part of what makes this so tasty is the oil-cured olives. Have you tried those before? If not, you should add them to your grocery list. Or maybe even take an extra trip to the store. Most grocers carry them in the deli section where you can scoop out your own olives and pay by weight. They are a beautiful addition to just about any dish I have tried them with, or on a cheese plate, of course. They have a strong, earthy flavor and saltiness that is a bit much when eaten plain, but oh so complimentary to other sweet and savory foods. Like sweet potatoes, or a mellow, creamy cheese. I love them on a salad of mixed greens, feta cheese, and sunflower seeds. So, even if you don't want to go for the whole recipe, at least give the olives a try. I'm pretty sure you will love them.
Sweet Potatoes & Greens Recipe:
2 sweet potatoes
zest of 1 lemon
1 handful of walnuts
1 bunch kale, or other leafy greens
2 cloves garlic
olive oil
red pepper flakes
salt & pepper
oil cured olives, pits removed & quarter
Preheat oven to 350
For the sweet potatoes:
Wash and peel. Thinly and evenly slice. (You can use a mandolin if you have one.)
Coat a casserole dish with a bit of olive oil.
Layer the potatoes in a casserole dish, sprinkling each layer with a bit of lemon zest, salt, and pepper. Sprinkle walnuts on top. Cook, covered for about 45 minutes.
In the meantime, prepare the greens:
Wash, remove thick stems, and coarsely chop.
Heat olive oil on med-low heat. Mince or press the garlic and add to the warm oil.
When that becomes fragrant add the greens. You may have to do this a bit at a time, allowing them to cook down a bit before you can fit them all into your pan.
Stir occasionally. Add in salt, pepper, and red pepper flakes to taste.
Add the lid so that they will steam and cook for about 5 minutes longer.
When both are ready, assemble on your plate with potatoes on bottom, greens on top, and garnish with the olives.
[optional: feta cheese or a dash of lemon juice can also be good additions]
01 July, 2010
self-disclosure and a classic
Two weeks ago my husband and I visited our friends and family in Houston. It was a bit strange to recognize that it might be a really long time before we return. We might never again travel along that strip of highway leading from Dallas to Houston where, years ago, we had a terrible car accident. And where we wave at the statue of Sam Houston every time we pass.
We enjoyed talking to my family and swimming in our backyard. My sister is home from Nebraska for the summer, and one of my cousins from Cleveland, Ohio decided that searching for a job in Houston might prove more fruitful so he is currently living in my old bedroom. (There is a girl that just happens to be my best friend from high school who might have had something to do with this decision, but that's another story.) Several friends from high school reunited at an old favorite restaurant, Spanish Flowers, to reminisce and laugh. Just like the good old days.
We also had a very new experience, one that we have been talking about for several years. Sky diving. For me, the beauty of it was more incredible than the exhilaration. A few of the images that really stand out in my mind are looking up at the parachute, seeing birds flying below me, and seeing my shadow in a cloud just before we passed through it, with a beautiful rainbow forming a complete circle around it.
My good friend MJ had never been to Houston so I invited her to join for the ride and offered her a place to stay. I was so happy to share some of my own favorite places with her, those that I sometimes have trouble convincing others that they deserve a repeat visit. The Menil Collection of is the most amazing private art gallery I have ever seen and they are constantly rotating in new permanent and temporary exhibitions. The nearby Rothko Chapel is the most peaceful place I know. Eating lunch at Baba Yega's is like dining in an exotic greenhouse.
It was interesting to me that after a couple days of doing things together and on our own I was disappointed that she had not met my family yet. It was the first time since I left home that I have felt close enough to anybody to want to share my home with her, and to want to share her with my family. Now, I recognize that this was some major self-disclosure I was asking for, and self-disclosure is a risky business. You make yourself vulnerable when you tell somebody about your past or your inner-most thoughts or introduce them to the people who helped to form the person you have become. It is also one of the greatest ways to strengthen a relationship. I was surprised to find how happy I felt as I watched my father put his arm around MJ and assure her that she was welcome for dinner. It also reminded me how much I love my family.
I have a special recipe I would like to disclose to you all. It's my mother's lasagna recipe and I have loved it for as long as I can remember. As a child, this lasagna convinced many of my friends that maybe they did like tomato sauce after all. It was my yearly birthday treat. If I was lucky when I visited from college I would get to take back a small container of it frozen. It was my dad's request this year for Father's Day.
As I looked at the recipe and followed the familiar steps with my mother and sister I realized how simple it is. I'm pretty sure it's just the slow-cooked, herbed tomato sauce that does the trick. The emerging cook in my thought of a million additions that might be more interesting - a layer of fresh basil leaves, a hint of cayenne, some zucchini or eggplant... Perhaps it will pique your imagination. But if you have a good-sized salad on the side this really does hold up on its own. Just like the good old days.
Classic Lasagna Recipe:
We also had a very new experience, one that we have been talking about for several years. Sky diving. For me, the beauty of it was more incredible than the exhilaration. A few of the images that really stand out in my mind are looking up at the parachute, seeing birds flying below me, and seeing my shadow in a cloud just before we passed through it, with a beautiful rainbow forming a complete circle around it.
It was interesting to me that after a couple days of doing things together and on our own I was disappointed that she had not met my family yet. It was the first time since I left home that I have felt close enough to anybody to want to share my home with her, and to want to share her with my family. Now, I recognize that this was some major self-disclosure I was asking for, and self-disclosure is a risky business. You make yourself vulnerable when you tell somebody about your past or your inner-most thoughts or introduce them to the people who helped to form the person you have become. It is also one of the greatest ways to strengthen a relationship. I was surprised to find how happy I felt as I watched my father put his arm around MJ and assure her that she was welcome for dinner. It also reminded me how much I love my family.
I have a special recipe I would like to disclose to you all. It's my mother's lasagna recipe and I have loved it for as long as I can remember. As a child, this lasagna convinced many of my friends that maybe they did like tomato sauce after all. It was my yearly birthday treat. If I was lucky when I visited from college I would get to take back a small container of it frozen. It was my dad's request this year for Father's Day.
As I looked at the recipe and followed the familiar steps with my mother and sister I realized how simple it is. I'm pretty sure it's just the slow-cooked, herbed tomato sauce that does the trick. The emerging cook in my thought of a million additions that might be more interesting - a layer of fresh basil leaves, a hint of cayenne, some zucchini or eggplant... Perhaps it will pique your imagination. But if you have a good-sized salad on the side this really does hold up on its own. Just like the good old days.
Classic Lasagna Recipe:
This recipe makes two 9 x 13 pans or one extra large pan.
Options if you don’t need so much: cut recipe in half, freeze one pan of lasagna after baking, or just make one pan of lasagna and freeze the extra sauce for later use.
For the sauce in a large kettle over medium heat, cook until translucent:
2 T. olive oil
¾ c. onion - chopped or minced (food processor is okay if you don’t want chunks)
2 cloves garlic, minced
Add 1 ½ lbs. ground beef and brown, stirring frequently
Add:
32 oz. diced canned tomatoes
64 oz. crushed canned tomatoes
2 T. dried parsley
1 T. sugar
1 t. salt
1 t. oregano
¼ t. pepper
1 bay leaf
Reduce to low and simmer 1-2 hours. You can add water if it gets too thick.
1 lb lasagna noodles - cook, drain, rinse with cold water
For the cheese mixture, mix in a large bowl:
15 oz ricotta cheese
1 egg, beaten
1 c mozzarella cheese - grated
1/3 c water
¼ c parmesan cheese
1 T. dried parsley
Dash nutmeg
Salt and pepper to taste
More grated mozzarella cheese for layering (4-6 cups)
Layer the prepared ingredients in this way:
Light sauce in bottom of pan
Noodles
Ricotta mixture
Grated mozzarella
Sauce
Repeat noodles, ricotta, mozzarella, sauce until noodles are gone
Top the last noodle with sauce and mozzarella
Bake at 350o for 25 minutes, covered with foil. Remove the foil and bake for an additional 5-10 minutes, until the top layer of cheese is slightly browned.
If you want to assemble everything the day before an event you can refrigerate it, covered with foil, overnight. It will take 15-20 minutes longer to cook the next day.
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