In Praise of Quinoa - Chickpea & Quinoa Salad

My friend Denise called me out for neglecting this little blog. She's right, I have no excuse! I'm a rather pathetic blogger as of late. And the truth is, I've been returning again and again to old familiar standbys. Fresh tomato sauce over whole wheat pasta, salads with lemony dressings and lots of cucumber, simple roasted vegetables, and lots of help from the Trader Joe's frozen foods aisle.

It's true that things have been fairly busy lately with work. I've added pilates a couple times a week to the schedule, and with the days getting shorter, I feel worn out at the end of it all, and I haven't been inspired to tackle a new dish.

I think I'll start to feel that inspiration again with the turn of the season. More dinners eaten at the dining room table, with candles and music instead of the latest episode of Breaking Bad on the TV (though it will still be watched, so good!) And, a more concentrated effort to eat healthier. Smaller portions and more vegetables and grains. I'm trying to be much better about this, more conscious of what goes into my body, and less mindless eating of the things I don't need, or really even want. I'm sure we could all be better about this, but I think I'm going to need a bit of support and camaraderie in this effort. Any of you have any tips and tricks for healthy eating and meal planning? Maybe if you wouldn't mind sharing some of your favorite healthy recipes, it would inspire me to give them a try. I'd love some suggestions!

We've made a couple of changes so far: we've switched completely to whole-wheat pasta. I thought I'd never get used it it, but after a month, I crave it, and I've hardly missed white flour pasta. Sourdough bread is now a once in awhile treat, and whole-wheat has come to stay. Trying to cut out as much white flour and sugar as possible. I'm still looking for that perfect pizza dough recipe using whole wheat flour. That's tricky, it seems.

So here's a quick salad I threw together yesterday in the midst of an afternoon of errands. Healthy and quick, I just cooked the quinoa and tossed all the ingredients together. It had enough fiber and protein to keep me sated from noon until 6pm. Not bad!

Apologies for the lack of pictures. This was gobbled up before I got a chance.

Chickpea & Quinoa Salad

Serves 8

• 2 cups cooked quinoa, cooled
• 1½ cups cooked chickpeas or canned
• 2 green onions, chopped
• 2 tomatoes, chopped
• 1 cucumber, chopped
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh basil, finely chopped
• 1/4 cup fresh mint, finely chopped
• Baby Spinach (you can chop a couple cups and use it fresh, or use an entire bag by wilting it in a saucepan with a bit of olive oil over low heat)

Dressing

• 2 tbsp Dijon Mustard
• 3 tbsp olive oil
• the juice and zest of 2 lemons
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp honey

In a large bowl, combine the quinoa through the mint, toss together. In a smaller bowl, combine all the ingredients for the dressing, and whisk together with a fork. Pour over the salad, and toss, coating the salad. Taste for seasoning, serve while still warm.

Add the dressing to the salad and stir well.

Recovery - Chana Masala

I'm currently in recovery from a meal.

It's not what you might think. Certainly nothing bad or upsetting. This is the good kind of recovery. The kind that comes from delicious food, wonderful company and a bit (just a bit) of over-indulgence.

Guilty as charged.

As a belated birthday gift, Leah and Brian gave me the gift every food-obsessed person dreams of. The gift of Thomas Kellar. A trip to his restaurant Ad Hoc in Napa. The Ad Hoc of fried chicken fame. It's a family style restaurant that specializes in comfort food. I've wanted to go for years.

We decided to make a weekend of it, squeezing in a lovely hotel and a fantastic day of wine tasting prior to dinner. I planned ahead, and did my best to keep my stomach empty (except for wine of course) on the day of the dinner. A small breakfast, some tahbouli for lunch, and that was it. I wanted to have plenty of room.

In retrospect, I should have skipped all food prior on the day of. What came to the dinner table was a salad of French Laundry garden greens with green garlic dressing, radishes and torn croutons, fresh bread, Seared Pork Belly with Tomato Marmalade and a perfectly Poached Egg, Pork Rack with figs, potatoes and jus, a cheese course of Nicasio Valley cheese with Red Pepper jelly, and Panna Cotta with macerated Strawberries and Shortbread Twill.

Oh, did I mention the wine pairing for each course?

As I said. I'm in recovery.

We left the table having consumed nearly an entire pig. Stuffed. We practically rolled back to the hotel. My stomach hasn't quite recovered.

It was an amazing meal.

As part of my recovery efforts, I'm trying to stick to a couple weeks of mainly vegetarian cooking. Whole grains, vegetables and fruits. In that vein, I decided to break out what's been a recent favorite in my kitchen. Chana Masala. Something I attempted a few weeks ago, and was amazed to discover, is incredibly easy to make. It helps that it's both healthy, and extremely flavorful.

It was the first dish I cooked in my new apartment. And now it feels like home. I serve it over rice with some cucumber mint Raita on the side. Maybe some Naan if I feel like it. It's served as a great reminder that I need to incorporate more spices into my cooking. Be a little more adventurous, and not just stick with garlic and lemon (like I most often do). Just a hint of spice can really transform a dish and seem to heighten your skills as a cook. You'll be amazed at how quickly it comes together, and how delicious it tastes.


Chana Masala
adapted from Orangette

olive oil
1 medium onion, chopped
3-4 medium cloves garlic, minced
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground ginger
2 tsp garam masala
4 cardamom pods, lightly crushed
1 28-ounce can diced or whole peeled tomatoes
1 tsp kosher salt, or to taste
1 tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 tbs plain yogurt, optional
lemon wedges, optional

Coat the bottom of a saute pan or dutch oven with olive oil. Heat to medium. Add the onions and sautee slowly until they start to carmelize. Stir occassionally, but leave them alone from time to time to really set. This will take 25-30 minutes, maybe more. You're looking for a dark caramel color. The onions should even be charred in some spots. This is what will develop the flavor, so have patience and courage to let them do their thing in the pan!

Once the onions are caramelized, reduce the heat to low and add the garlic. If the pan is a bit dry, add a bit more olive oil. Sautee for 30 seconds until fragrant. Add the spices (cumin through cardamom seeds) and fry in the pan, stirring constantly for another 30 seconds. Add 1/4 cup of water to deglaze the pan and loosen any of the browning and flavor from the bottom. Sautee until the water has evaporated. Add the juice from the tomatoes, and then the tomatoes themselves. If the tomatoes are whole, crush with a fork in the pan. Add salt.

Increase the heat to medium, and let the pot come to a boil. Once it begins to boil, reduce heat to low, add the cilantro and cayenne to taste. Simmer the sauce gently, stirring occasionally until it starts to reduce and thicken. Taste, and adjust the seasoning to your preference. Add the chickpeas, stirring well and cook for low for another 5 minutes. Add 2 tbsp of water and cook another 5 minutes. Repeat once more, making sure the water is absorbed. This helps to concentrate the flavor and make the chickpeas more tender. Taste again for seasoning.

Turn off the heat. Stir in the cilantro and yogurt. Serve over rice with Raita and lemon.

Russian Roulette - Grilled Padrón Peppers with Olive Oil & Sea Salt

It was naive of me to think I'd have more time to cook now that I'm working from home. Nope. Definitely not the case. The whole work from home thing has so far equaled some very, very long days. I'm quickly learning that I have to schedule things like breakfast, lunch and dinner, or I just don't get around to actually eating a meal. Now, more than ever, things will have to be scheduled, and spontaneity will be taking a back seat, for now.

The most spontaneous thing I've done this week was to buy these Padrón peppers. When 6pm rolled around I shut my computer, rose from my desk and started to heat up my grill pan for a decidedly unique dinner.

I first had these peppers as an appetizer at Pizzaiolo. I couldn't get enough of them. It's like playing Russian Roulette with these, some are hot and some are not. I can't seem to pop them in my mouth fast enough. They're the epitome of a quick dish. Just toss with olive oil and sea salt, grill and serve. Your guests will think you're very fancy.




Grilled Padrón Peppers with Olive Oil & Sea Salt

1 bunch of Padrón Peppers
enough olive oil to coat the peppers
sea salt

Heat an outdoor grill or grill pan on the stove to medium-high. Meanwhile, toss the peppers in a bowl with the olive oil and salt. The peppers will start to char and blacken after about 4 minutes or so. Keep an eye on them to gauge when to turn them with some tongs. Char on both sides. When done, transfer to a plate, add more sea salt if necessary, and serve.

Pimientos De Padron

More Adventurous - Daikon Radish Salad with Sesame Ginger Vinaigrette

When it comes to how we see ourselves, there's always the possibility of a disconnect between who we are, and who we would like to be. I would like to be a more adventurous, spontaneous person. I am in awe of people who are both of those things nearly all the time. But in reality, I know myself to be a person that is terrified of many things that might be considered adventurous. Jumping out of airplanes for example. Bungie Jumping. Anything having to do with the combination of great heights and jumping from them. Even scuba diving, which in all honesty, I would love to try someday, but the truth is, it scares me to death. I have only recently conquered my fear of snorkeling (I had issues with the idea of fish getting too close, or rather, me getting to close to them) so I'm taking this fear step by step.

When it comes to sushi, I have learned it pays to be adventurous. I know this. I've known it since I moved to the Bay Area in 2004 and my friend Derek introduced me to Uni, Sea Urchin. It took two vodka tonics to even get anywhere near the briny, alien looking form on the plate, but with the help of some liquid courage, I conquered my fear, and learned that I in fact, LOVE uni. The taste, both salty and mild, the strangely unfamiliar texture? Love. It.

After having been in a sushi rut at the delightfully cozy sushi place, Mitama, which sits exactly 1/2 block from my apartment (bliss.) I ended up there one evening after work with Leah and Lauren, and was introduced to my new favorite. I went for my usual (always 2 pieces of hamachi nigiri and one roll with maguro) and Leah ordered a Daikon Radish Salad that I had never tried. One taste and I was hooked. I spent the rest of the evening doing my best to restrain my chopsticks from bogarting her entire salad.

It struck me how easy it would be to make at home. And so that's exactly what I did. Thinly sliced daikon radish and cucumber, combined with carrot and yellow bell pepper, drenched in a sesame ginger vinaigrette. It's love between this salad and I. I'm quite sure of it.

This is not to say that I've entirely broken out of my sushi rut. This past weekend I had only added the salad to my usual. Oh well. Next time. Next time I'll find my next new favorite.

Daikon Radish Salad with Sesame Ginger Vinaigrette

1 tsp fresh ginger, minced
1 1/2 tsp sesame oil
2 tsp canola oil or grapeseed oil
1 tbsp rice wine vinegar
3 tbsp soy sauce
1 large daikon radish, peeled and thinly sliced into matchsticks
1/2 carrot, peeled and sliced into thin matchsticks
1/2 cucumber, sliced into thin matchsticks
1/4 yellow bell pepper, thinly sliced
1 tsp or so toasted sesame seeds for garnish
salt and pepper to taste

In a bowl, whisk together the ginger, oils, vinegar and soy sauce. Peel the radish and carrot, and slice all the vegetables into thin matchsicks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper. Top with toasted sesame seeds.

A Reinvention - Asparagus Salad - Raw & Roasted

I was talking with a friend recently about reinvention, and how often and unexpectedly it happens. Like that song you've heard so many times...the one that takes on a whole new light when it happens to be the one playing in the background when you have your first kiss with someone you eventually grow to love. The last dish you make for your Grandfather. The stretch of beach where a dear friend is married.

Those things become the maps to our inner-lives. The markers of where and who we were, until something happens to change the way we see or think about something.

It's funny, how those things happen so unexpectedly. All it takes is one memory associated with a previously innocuous thing, and suddenly it's endowed with meaning and memory. It's why I never skip a certain Pearl Jam or Elliott Smith song when they make their way through my headphones, and why just seeing the words "Shrimp Louie" on a menu can make me tear up. It's both lovely, and bittersweet. You never know what that unsuspecting object, song or dish might become to you in the future.

It's spring in the Bay Area, and that means asparagus at the farmer's market. Last year I was all about the thick purple stocks, this year, I'm leaning towards the pencil-thin green ones. The normal go-to recipe is to roast the whole bunch, but I was feeling adventurous. I decided to try a salad of asparagus two ways: roasted and raw, tossed with lemon and olive oil, and shaved Parmesan mixed in. Skeptical of raw asparagus? So was I. But don't pass it up. I used a vegetable peeler to peel off long, thin strips. The combination is surprising and delicious. Asparagus...but reinvented.



Asparagus Salad - Raw & Roasted

1 bunch asparagus
1 tbsp fresh lemon juice
2 tbsp good quality extra virgin olive oil
2 ounces or so shaved Parmesan
sea salt & freshly ground pepper
fresh lemon zest for garnish

Pre-heat the oven to 425. Roast about 2/3 of the bunch of asparagus for about 20 minutes, until the ends are crispy and brown. Peel the other 1/3 of the bunch into long strips using a vegetable peeler. Whisk the lemon juice and olive oil together with a fork. Once the roasted asparagus is done, toss both roasted and raw together in a bowl with the vinaigrette. Plate, and top with shaved Parmesan, sea salt, pepper and lemon zest.

What it Takes - Roasted Mushroom & Bread Salad

I think one of the milestones of growing up must be when you choose to do the right thing, even when that is the hardest thing to do. To follow your heart, because you hold onto the belief that if you do that, you cannot be steered in the wrong direction. To do your best to handle disappointment with as much grace as you can muster. To keep looking forward, believing in possibility and opportunity and to be ready to greet those things with a heart that is wide open.

It takes a lot of strength to do those things. It takes confidence, and peace of mind in knowing that you've learned from your past, and that those lessons weren't wasted.

It takes knowing that the possibility for change only happens when you let go. Clear the decks and open up. Letting go of the control you only think you have. Nothing changes when you hold on too tight. It's a scary thing to let yourself fall. To jump into the wide open of change and possibility without a net in sight.

It's scary. But I can't help but think I'd rather grow, and change, and learn. Even when it hurts. Maybe especially when it hurts. Another opportunity to make myself stronger.

How's that for a positive attitude?

It took years before I could look a mushroom dead on. Fungus. I hated the musty little things. I would never even think of eating one. There was something so creepy about them. I couldn't really put my finger on it, but I had an extremely healthy distrust of mushrooms.

Thank goodness for change and growth. Now I can't get enough of them. Especially when they're roasted with a bit of sherry, torn off pieces of bread, tossed together with loads of herbs and topped with a dollop of creme fraiche. It's a delicious dinner that comes together in a snap. I could eat this stuff for days.

Roasted Mushroom & Bread Salad

1 lb crimini mushrooms (a blend of mushrooms would be fantastic in this)
1/4 cup extra virgin olive oil, plus 2 tbsp
salt & freshly ground black pepper
2 tbsp dry sherry
1/2 lb chunky breadcrumbs
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1 tbsp fresh thyme, chopped
creme fraiche (or plain yogurt) for garnish

Pre-heat the oven to 475. Put the mushrooms into a baking dish and toss with 1/4 cup olive oil. Sprinkle salt and pepper over the mushrooms. Roast the mushrooms for about 20 minutes on the upper rack of the oven, toss the mushrooms once and de-glaze the dish with the 2 tbsp of sherry. Put back in the oven and roast for an additional 10 minutes, until the mushrooms have darkened and shrunk significantly.

Meanwhile, coat the breadcrumbs with the 2 tbsp of olive oil and some salt and pepper. Toast in the oven or a toaster oven. When the mushrooms and breadcrumbs are done, toss together with the herbs. Add salt and pepper to taste. Top with creme fraiche and serve.

Off I Go - Beet Hummus

I love Fridays. I love them even more when they mark the start of vacation. And this particular Friday, for me, does just that. Time to record "away" voicemail messages at work, to send out emails with particulars for while I'm gone... I'm actually considering leaving my own computer behind and unplugging completely. Although, to be honest, that sort of scares me. Not sure I'm ready to go cold turkey yet...

I won't tell you where I'm off to. I'd much rather post a few pictures upon my return. I promise to make a few location appropriate dishes while I'm gone. Needless to say, I'm pretty excited about the trip. Although, it does mean I have to get on a plane again. Not. Going. To. Think. About. It. (Deep breaths.)

By the way, did you know you could make hummus out of beets? I had no idea, although it was amazingly simple and really just made so much sense. I stumbled across the recipe over on Simply Recipes, but honestly, you could figure it out yourself with a bit of common sense. I also think you could just make regular hummus and cut back on the amount of chickpeas when adding the beets. This has got to be a crowd pleaser for sure. Look at the color, so beautiful! I think it would be delicious with a dab of goat cheese on top as well. I finished the bowl pretty quickly. Feeling quite pleased that I now have another use for beets.

Alright, off you go. Enjoy it. See you when I'm back from vacation!




Beet Hummus
adapted from Simply Recipes

4 medium beets, cleaned and scrubbed
2 1/2 tbsp tahini
5 tbsp fresh lemon juice
zest of 2 lemons
1 clove garlic, minced
2 tsp ground cumin
pinch of kosher salt
fresh ground pepper to taste

Pre-heat oven to 375. Place the beets in a dutch oven, or baking dish covered with foil. Fill the dish with about 1/4 inch water, place the beets inside. Cover and bake for about 1/2 hour, until they can be pierced easily with a fork. Once the beets are done, set aside to let cool and then cut into cubes.

Combine all ingredients in a food processor or blender. You can also use a hand blender. Pulse until smooth and well combined. Season to taste.

That'll Fix Her Up - Fried Chickpeas with Spinach & Chorizo

This past Saturday I slept late for the first time in recent memory. When I was finally able to drag myself out of bed, I enjoyed a lazy morning inside. I made myself a cup of coffee and turned on the TV to find that Julia Child's The French Chef was on. Julia was having an "omelette party" in her living room, cooking up dozens of omelettes on bunson burners. She listed her guests, and the kinds of omelettes she planned to create for them. "Oh there's my husband, spinach and cheese for him...there's so and so, ham and cheese for them," she said in her singsong voice, and then I heard her say, "And OHHHhhhhh here comes my Mother-in-Law, I'll give her a liver omelette, that'll fix her up."

I laughed so hard that coffee shot out my nose.

Oh, Julia! So enjoyable. I actually just finished her book, My Life in France, which was a birthday present from my sister. I loved it. It was amusing and entertaining. I couldn't believe I hadn't read it before. I highly recommend it.

On another note: thank you all so much for the words of encouragement after my post on knife skills. It's sometimes shocking to realize people actually read and recreate from this blog. It makes me very proud, and I'm always so happy to hear when people have enjoyed something, or have something to say about what was posted. And also, a huge thank you to Wendy. I opened up my blog email the other day to find a gift certificate to "Kitchen on Fire" from her. It was such a touching and thoughtful gift. Thank you so much, Wendy! It will be put to good use!

This Mark Bittman recipe caught my eye in The New York Times the other day: "Fried Chickpeas with Spinach and Chorizo." A totally affordable, quick and easy dish. I made it this weekend, and again tonight. I think it's going to become a regular around here. I tweaked it just a bit to my liking by increasing the amount of spinach called for, and also by adding lemon at the end. I think the lemon in particular adds some much-needed acidity to the dish. The best part of the whole thing? It's a one pan meal. Nothing better than that!




This recipe is easily amenable to for vegans /vegetarians. Just use soyrizo instead of chorizo. You can find it just about anywhere these days.

Fried Chickpeas with Chorizo & Spinach
adapted slightly from Mark Bittman

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
1/2 cup chorizo, diced
1 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.
juice of 1 lemon

Heat the broiler.

Heat 3 tbsp of olive oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas, season with salt and pepper.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; remove chickpeas and chorizo from pan and set aside.

Add the remainder of the olive oil to the pan; when it’s hot, add spinach and sherry, season with salt and pepper, and cook spinach over medium-low heat until very soft and most of the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Once the top is browned, remove from the oven, and generously drizzle with the fresh lemon juice. Serve hot or at room temperature.

With a Twist - Sauted Brussels Sprouts with Pumpkin Seeds & Lime

A pumpkin pie and a pear and almond tart in the oven, a turkey brined in apple cider, green beans with gremolata, chanterelle mushrooms in butter and white wine, cranberry relish, rolls, mashed potatoes and brussels sprouts in lime with pumpkin seeds.

Actually, that last one was Thursday night's dinner. My friend Diana had mentioned that her fiance had a killer sprout recipe. I'm not one to pass up a killer recipe of any kind, especially not when it involves those delightful little cabbages. Hell to the yes, send it on!

And it was easy as pie. Some brussels sprouts sauteed in olive oil, a little salt and pepper, squeeze some lime on it and you're done! Having been won over last month by brussels sprouts sauteed and then dressed with cream and toasted pine nuts, I knew this could be a winner. But I thought it needed a little something. Enter the toasted pumpkin seeds. Pepitas, a perfect Mexican twist that goes perfectly with the lime.

To be honest, it's not even a recipe. Roughly chop the sprouts, saute them over medium to medium high with a good glug of olive oil, season with salt, pepper and lime, toast some pumpkin seeds and toss them in with the sprouts. That's it. It couldn't be simpler. And when you have some crazy complicated turkey recipe, desserts or whatever you might be serving tomorrow, it's not a bad idea to have at least one dish that is perfect in simplicity. Happy Thanksgiving to you, wherever you are. I hope the food is abundant and delicious, and that the company is just as good.

What Makes Sense - Curried Udon Noodles

At least cooking makes sense. At least I know that if I put coconut, ginger, lemongrass and lime together, I'll end up with something I like. I appreciate the certainty of that, when nothing else makes sense and when every other small task seems so pointless and drab, at least there's that.

When disappointment strikes it starts in physicality. I feel heavy and tired, quiet and at a loss for words. I go a bit numb and the world around me starts to blur. There's really nothing to do but sit with it for awhile, to piece through and reflect and regroup as best you can. Everyone needs their own time to deal with it, to mourn and recover, and hopefully when you emerge from that place of recovery, you come out of it with new ideas and realizations about where you're headed and what the opportunities are.

And hopefully by then you've also done several loads of laundry, cleaned the house, watched some sappy movies and worked up a couple of killer recipes.

I've only crossed two of those things off the list so far, care to guess which ones?

It irks me to no end that I can't get a decent picture now that it gets dark so early. Please forgive the photos and the insufficient lighting. Please know that, pictures aside, this is really a great dish. So satisfying and delicious. Everything I like about a Thai style soup; coconut, lime, lemongrass and ginger thrown together with crisp stir-fried vegetables and thick udon noodles. And the best part? It's meant to be slurped up out a big bowl. If you upped the amount of coconut milk and lime, it could be a soup, but I wanted it to be a saucy noodle dish. So, so good.


Curried Udon Noodles

1 tbsp peanut oil
12 ounces fresh udon noodles (or 2 single serving packages)
1/2 package extra firm tofu, cut into cubes
2 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
2 baby bok choy, ends trimmed off and discarded, cut lengthwise into ribbons
1/2 cup snow peas
1/3 cup frozen shelled edamame
1/3 cup fresh mushrooms (I used oyster mushrooms) coarsely chopped
4 green onions, chopped diagonally

For the Curry Sauce -

1 cup coconut milk
3 stalks lemongrass

2 tbsp fish sauce

3 limes

1 tbsp sugar

1 tsp curry powder

salt to taste

Trim the stalks of the lemongrass and bruise to release the oils. Remove the outer stalks from the inner core. Mince the core and set aside (should provide about 1 tsp). Cut the stalks in half and place in a saucepan with the fish sauce, juice of 2 limes and the lime rinds. Cook over medium-high heat for 5 minutes. Add the coconut milk, curry, minced lemongrass core, and sugar. Continue to cook while stirring until the mixture is yellow. Remove from heat and salt to taste, set aside.

Heat the peanut oil in a saute pan over medium heat, and bring a pot of water to boil. Add the tofu and stir fry until slightly browned. Add the carrots and mushrooms, stir for a minute more. Next, add bell pepper, edamame and snow peas. Saute until the vegetables are tender and then add bok choy and green onions. Turn off the heat and stir until the bok choy is wilted.

While stir-frying vegetable, cook the udon noodles for about 3 minutes (or according to package directions). Toss noodles in a large bowl with the vegetables, tofu and curried coconut sauce. Salt to taste and serve while warm.

Conundrum - Roasted Cauliflower with Kalamata Vinaigrette

When opening up my fridge tonight I was faced with a conundrum. In actuality I was faced with a head of cauliflower, but that posed a difficult question. Namely, what to do with it? If you can believe it, I had not one, but two cauliflower recipes I was dying to try. Would it be Thomas Keller's Cream of Cauliflower Soup with Roasted Beet Chips? Or Gourmet's Roasted Cauliflower with Kalamata Vinaigrette?

Is it wrong to be excited about a vegetable? Especially such a nondescript, usually boring vegetable such as this one. I don't know where the enthusiasm comes from. Growing up this stuff was only seen as a snack to munch on while dinner was being assembled. I remember thinking it smelled funny. Like feet. Actually, I still think that. It's amazing how smells can utterly and totally transport you. They're so connected to our memories. When I start chopping cauliflower I'm suddenly back in my childhood kitchen. Preparing dinner with my family and sharing stories of the day, planning the next day's schedule. It's a funny kind of trigger.

Eating it raw is ok, but something really happens to this stuff when you roast it. It caramelizes beautifully, and takes on an earthy taste and aroma. I also love slicing it into thick chunks, right down the middle. Ending up with cauliflower "steaks."

I opted for the Gourmet recipe. When I paged through the September issue this is one that immediately caught my eye. I have a deep and undying love for Kalamata olives, and pairing it with the cauliflower is a combination I'd never considered. Something about the description, "a briny olive vinaigrette adds just the right sharp-savory note," and oh man, is that a perfectly apt description. Wow. This is so simple, but so good.

Not to mention easy. Easy and elegant all at the same time. Don't overlook the simple stuff. It's where the hidden gems lie.


Roasted Cauliflower with Kalamata Vinaigrette
Gourmet Magazine

1 large head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tbsp fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped

Preheat the oven to 450 with rack in the lower third. Cut cauliflower lengthwise into 3/4 inch thick slices. Put in a large 4 sided sheet pan and toss with 2 tbsp olive oil and 1/2 tsp each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tbsp oil, olives, a pinch of salt and a pinch of pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

Kitchen Disaster - Roasted Red Pepper Soup

Tonight is basically a tale of kitchen disaster. Not the quiet night of a long bike ride, soup and some armchair reading I wanted it to be. The soup plan went awry when I hit the handle of the very full stock pot with my elbow and it went crashing to the floor. Soup. Went. Everywhere. My white cupboards stained an embarrassing red, the steaming liquid seeping into the cracks of the floor. It was a mess. So that batch was a loss. I took a few breaths, cleaned it up and started a new batch, determined to have my roasted red pepper soup. I seem to have these major kitchen spills/disasters about once every couple of months. Last time it was a full pot of orzo, just cooked. Soup is worse. Much messier.

Roasted Red Pepper soup is my best friend Lauren's specialty. She got it from her Aunt, apparently it's a specialty at her New Mexican Restaurant. It's become a bit of a tradition to make a batch of this around New Year's. Typically our group of friends head up to Tahoe to stay at a cabin and hole up for a weekend of sledding, snowshoeing, eating and intense games of Monopoly and Risk. This soup comes together so quickly, and is so comforting and filling with a slice of good crusty bread, a crunch salad and a glass of red wine. It's our first task on our first night at the cabin (after building the sled run and icing it down of course) and I look forward to it every year.

But why reserve it just for the months of December and January? That doesn't seem fair. Poor neglected Red Pepper Soup. You are not just for the winter months. You'll do just fine on a crisp October evening.

Well, when you're not all over my floor that is. I much prefer you in my bowl, and not all over my cabinets.

Lauren's Roasted Red Pepper Soup
Can easily be made vegan by using olive oil in place of butter, omitting the cream and using vegetable broth or water in place of chicken broth.

2 16oz jars roasted red bell peppers
1 large yellow onion, chopped
3 tbsp butter
4 cups chicken broth, vegetable broth or water
2 tsp smoked paprika
1/2 tsp cayenne
1/2 cup cream
salt to taste
basil & Parmesan for garnish

Drain and rinse the peppers, set aside. Saute onion in butter until soft and translucent. Add the peppers to the onion and saute about 5 minutes to help break the mixture down. Add to cuisine-art and blend until mixture is well combined. Add to a stock-pot or large saucepan with chicken broth and bring the mixture to a boil. Add the paprika, cayenne and salt. Reduce heat and simmer for 10 minutes. Add the cream and stir. Dish up and garnish with basil and Parmesan.

Braised Cabbage

1 am on Saturday morning and I awoke to a CRACK! At first I had no idea what it was, I waited...a minute later it came again, a crack followed by a low rolling rumble. It hit me, thunder! You're probably wondering what's so interesting about this. Well, thunderstorms are an extremely rare occurrence in the Bay Area. The last time I can remember a thunder and lightning storm here was in 2005. I lay awake, just listening, the sounds reminding me of late summers as a kid, sitting in a chair at our huge kitchen window, watching lightning strikes over Mt. Lassen at night, counting the seconds till the huge clap of thunder followed, gasping in delight as the sky rumbled and listening to the storm get closer and closer, the sky streaked with purple and white light.

They said the Saturday storm was supposed to be dry, but it wasn't. The tap of the rain came soon after the thunder began. The smell was delicious. We'd had plans to go hiking that morning. Even though it was gray and damp, we decided to head out to Mt. Tam anyway for a hike to Cataract Falls. It turned out to be sunny and beautiful on the Mountain, though the evidence of rain was apparent. The hike was strenuous. Uphill the entire way, and the steep sets of stairs just keep coming, but once we got there it was beautiful. We had almost the entire trail to ourselves. Hawks, lizards, woodpeckers...we even spotted a crayfish in one of the pools. Cataract Falls is on the North East side of Mt. Tam, just above Alpine Lake. We'd agreed it would be a healthy day, just hiking, water and trail mix. That lasted until the end of the hike, where we found ourselves at the Marin Brewing Company for a post-hike beer and a bowl of steamed clams. Well worth it.

When we got back to the East Bay, the cloud cover was still in full effect. Dinner needed a warm and comforting side. Ilsa claims this is her favorite way to eat cabbage. I have to admit, adding wine, butter and Parmesan to cabbage really does make it more attractive and tasty. Nothing wrong with that!


White Wine Braised Cabbage with Parmesan
Can easily be made vegan by subsituting olive oil in place of butter, and ommiting the Parmesan.

1 head green cabbage, cored and chopped into good size pieces
1/4 cup dry white wine
1 tbsp butter
salt and pepper to taste
Parmesan

Heat the olive oil over high heat in a wide skillet. Once hot, add the cabbage. Turn the heat down to medium and let sit for about a minute. Stir occasionally for about 5 minutes more, reducing the heat if the cabbage starts to brown. Next, add the white wine. Stir and continue to cook for about 3-5 minutes more. Add salt and pepper, remove from heat and top with Parmesan.

Ok, this one's not vegan. But it's CLOSE!

The Three C's - Curried Caramelized Cauliflower

Tonight's dinner consisted of the following:

1 large bowl air popped popcorn topped with a tiny bit of lemon juice and olive oil (people say that's weird, I say they don't appreciate acidity in their food)
1 small bowl curried caramelized cauliflower
1 vodka gimlet (ok, maybe 2)

And THAT my friends, is all I had the energy for. Even my trusty air popper seems to be giving up on me. Halfway through a batch it sputters and dies, only to reignite itself five minutes later to finish the job. Poor, dear and trusted Target bought air popper, I am so devoted to you, I don't want to have to replace you! Popcorn is an almost nightly tradition, er, addiction.

Curry seems to be playing an integral part in my life these days. Whatever can that mean? Ilsa. Are you paying attention to this one? Do you recognize it? I've recreated it for you in all it's glory. Well, actually, "all it's glory" would mean adding approximately half a pound of butter to this recipe, so you could either say I've made it healthier, or ruined it. Your call.

If you really want to go nuts, add some sliced shallots to your baking sheet when you toss it in the oven. Heaven.

So with, or without the butter (or the shallots (damn you closed corner store!)). I present:


Curried Caramelized Cauliflower

1 head cauliflower, sliced into 1/4 inch pieces
2 tbsp olive oil
1 tbsp curry powder
2 tsp sea salt

Preheat the oven to 400 degrees. Toss the cauliflower in a bowl with olive oil, salt and curry. Set on a rimmed baking sheet and bake of 10 minutes. At that point, stir and turn the pieces. Cook for 10 minutes more until the cauliflower is browned.

See how easy that was? Goodnight.

Wait. I just realized that if you forgo the butter, it's another vegan recipe. Wow. Again, how about that? It's like I don't even miss meat.

How About That? It's Vegan. - Morrocan Stew

A wet gray afternoon calls for breaking out the fall recipes. Even though I have a slight hunch that this cloudy episode won't last too long (Indian Summers are summer in the Bay Area) I don't mind taking at least one day to pretend fall has already arrived. That means breaking out the hearty stews, the dutch oven, and putting my saute pan to good use.

And wouldn't you know it? Turns out this recipe is vegetarian, actually, vegan without my even noticing. How about that? When something is this hearty, you don't miss the meat. A perfect accompaniment to the chill and the sound of the rain outside. I think my sister gave me a version of this recipe years ago. I found it scrawled in an old college notebook, between my astronomy notes and some Shakespearean soliloquies. Obviously my mind was elsewhere. Go figure.

I love the use of the artichoke brine as a component of the broth for this dish. It's like a flavor freebie.


Moroccan Stew

1 onion, chopped
3 cloves garlic, minced
1 red bell pepper
1 cup green beans
1 cup tomatoes, chopped
1 13oz can artichoke hearts, drained and halved (reserve the brine)
1/2 cup kalamata olives, pitted and halved
1 cup vegetable broth
1/4 cup lemon juice
1 tsp thyme
pinch of saffron
1/4 cup fresh chopped parsley
salt and pepper to taste

Saute onions and garlic in olive oil over medium-high heat until the onions are translucent. Add thyme, potatoes, green beans, bell pepper and tomatoes. Cook over medium high heat for 3 minutes, stirring occasionally. Add vegetable stock and brine from the artichokes, simmer covered till the vegetables are tender, about 20 minutes. Stir in halved artichokes, olive and saffron. Continue to simmer gently for another 5-10 minutes. Add lemon juice, parsley and salt and pepper. Serve over couscous, quinoa or with bread.

Guest Post by Leah - Summer Tomato Sauce

What? You think I'd give you meatballs without a recipe for sauce? No way. I leave you with a guest post from Leah. And by the way? If you have access to the Dirty Girl Dry Farmed Tomatoes she recommends, I highly suggest you pick some up right away. Just leave a few for me.

Summer Tomato Sauce - Guest Post by Leah

A few weeks ago I was visiting a friend in Brooklyn. She was living in an old Italian neighborhood – the kind where the old ladies sit in their lawn chairs on one side of the street and yell things back and forth with their men who “take meetings” on the other side.

One day, when my friend and I were walking back from a long day traipsing through the hot and muggy city, Viki, a 60+ white haired lady with a classic Brooklyn accent, yelled after us, “You gals want a tomato?"

Had I heard this dame correctly, was she offering us a tomato?

Yes, yes she was.

She pushed a tomato that looked a lot like herself: plump, bright and red. It was tangy, juicy, and deliciously cool and it came directly from her very own garden. It was summer incarnate.

Viki doesn’t eat the tomatoes herself. But her husband Mario told me that she does make a mean sauce.

When Elissa suggested making pasta with tomato sauce and lamb meatballs for dinner, it sounded perfect. I normally think of this as a cold weather meal, but it is certainly NOT cold here. In fact, it is downright hot. With some olive bread, a caesar-ish salad and a sauce made from fresh and tangy tomatoes, the delicious comfort of this dinner made everything seem a little better. Plus, I knew there would be some jug wine from Preston, and good teamwork-cooking involved. The thought alone brought me to my happy place.

I think it might have even made Viki smile.

This is a very simple tangy tomato sauce. If tomatoes aren’t in season, you can use canned tomatoes. I like to cook my pasta until just before it is al dente in salted water and then finish the last little bit of cooking right in the sauce so that the flavor really permeates.

Light and Tangy Tomato Sauce

3lbs fresh tomatoes (we used Dirty Girl Farms dry farmed tomatoes)

1 medium white onion diced

2 cloves garlic minced

1 can tomato paste

1 fresh red chili (jalapeño) cut in half with the seeds removed

1/2 cup Olive Oil

Salt to taste

½ tbsp Fresh Oregano – chopped (can use dried)

2 tbsp Fresh Basil – chopped

Peel the tomatoes by scoring an X in the bottom of each tomato. Bring a pot of water to a boil (you can save this water to boil pasta if you want) and drop each tomato into the water for about 30 seconds. Transfer the tomatoes with a slotted spoon or tongs into ice water. The peel should slide right off the fruit.

Sauté the onions and garlic in olive oil over medium heat in a sauce pot for 5-7 minutes or until translucent. Squeeze the peeled tomatoes into the onion and garlic mixture. Bring to a simmer. Stir in the tomato paste, and drop in the chili halves. Add chopped oregano. Salt to taste. Simmer for 30 minutes to 3 hours.

If the sauce is a little thick, you can thin it out by adding ½ -2 cups of the pasta cooking water.

Gin Gimlet + Don Draper - Cucumber Saladita

Laundry, no-stove cooking, a gin gimlet and the latest episode of Mad Men.

Monday night has been heaven, dear readers.

And when Don Draper skillfully hopped over that bar to make a couple of Old Fashioned's? My heart may have skipped a beat or two. I mean (for those of you who watched it) how good was that episode? Best one yet, I think. The look on Joanie's face when she played her accordion at the dinner party! If someone doesn't give that girl an Emmy I'll spit!

Have I mentioned that I love this show?

I could go on of course. For those of you who haven't yet watched it, I highly recommend checking it out. It makes folding one's laundry so much more bearable. I like how I have to give myself incentives to actually make it all the way through my chores these days. Put the clothes in the wash before I start Mad Men, a glass of wine after I finish the dishes, a little nap before I make the bed. I'm really becoming quite indulgent. I'll have to work on that. Perhaps become a little more selective with the incentives. But Monday is through, Mad Men has been watched and my laundry is dry and neatly folded. Well done, I say, well. done.

This is my no-cook summer dinner. Cucumber Saladita. Vegetarian and easily adapted to become vegan, just omit the feta. It's fresh, delicious and happens to be another installment of the "frugal me" meal plan. So far that $20 has spread itself out quite well (as long as you don't count that dinner at Burma Superstar or the sandwich at the Healdsburg Bar and Grill yesterday...which I don't!). This is a great addition to any BBQ.



Cucumber Saladita
Saldita - A colorful mixture of chopped vegetables
Can easily be made vegan by ommiting the cheese
Serves 6

2 cups fresh corn kernels
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 15-ounce can black beans, rinsed and drained
1 cup halved cherry tomatoes
¼ cup diced red bell pepper
3 tablespoons finely diced poblano chile
¼ teaspoon minced garlic
3 tablespoons very finely
minced red onion
1 pinch salt
3 tablespoons minced fresh cilantro
3 large cucumbers, preferably English seedless
2 medium firm, but ripe, avocados
Freshly ground black pepper
½ cup crumbled feta cheese

In a medium bowl, combine the all the ingredients from the corn through the cilantro, and mix well. Cover the bowl and set in the fridge to marinate for 1/2 hour to an hour before using. Meanwhile, halve the cucumbers lengthwise, scrape out the insides with a spoon and discard the seeds. 15 minutes before serving, remove the salidita and let it come to room temp. Dice the avocados and add them to the saladita, mixing gently. Add pepper to taste.

Fill each cucumber half with about 1/3 cup of the saladita mixture. Garnish with the feta and serve cold or at room temp. There will be lots of leftover saladita mix, eat at will!

Frugal Me - Chickpea Salad with Carrots and Kalamata Olives

So the arrival of the new computer comes with a hefty bill. In which case, I've put a moratorium on going out/eating out. At least for the next month. To make this situation somewhat bearable, I decided to give myself a challenge. $20 for groceries and the current contents of my fridge and pantry to live off of for the next few weeks. Can it be done? Is it even possible? Will I fail miserably and go tearing into Trader Joe's in tears?

Well, so far so good. $20 went pretty far at my farmer's market. I came away with the following:

• 3 Bell Peppers (1 a gorgeous eggplant color)
• 1 bunch of carrots
• 1 head of Romaine Lettuce
• 1 bunch of radishes
• 3 lbs tomatoes
• 1 basket cherry tomatoes
• 1 basket strawberries
• 2 zucchini
• 1 cucumber
• 2 yellow squash
• 1 loaf of sourdough
• 1 bunch basil

So combine all that with a pantry full of staples (pasta, lentils, grains, rice and whatnot) a freezer full of homemade stock and frozen vegetables and meats, and I'm feeling pretty good about this challenge. Some soups, maybe a lasagna and a general cleansing of the pantry. I'm actually pretty stoked about this.

Until I made the tomato tart. Now that's a recipe I have yet to perfect.

I was redeemed when rifling through the back of the pantry and stumbling upon a can of chickpeas and a jar of kalamata olives. I tossed them together with carrots, celery and a red wine vinaigrette, and added some sauteed shallots for good measure. It was divine. The kind of effortless dish that works perfectly for a weeknight dinner, a weekend snack or a side dish at a BBQ or potluck. I was feeling quite proud of myself. Not to mention that it's pretty cheap to make. Chickpeas can be found at Trader Joe's for 89 cents a can! As long as things like this come out of this project, I tend to feel pretty good about frugal me.

Chickpea Salad with Carrots and Kalamata Olives
Serves 3

1 can chickpeas (washed, drained & dried)
1/2 cup kalamata olives (pitted and halved)
1 shallot
1 carrot
1 celery stalk
2 tbsp parsley
2 tbsp + 1 tsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste

Start by peeling the skin of the carrot with a vegetable peeler. Once the skin has been removed, continue to peel the carrot into long strips, until it's all peeled. Set the strips aside in a bowl with chickpeas and olives. Dice the celery and add to the bowl. Next, heat 1 tsp of olive oil in a skillet over medium on the stove. Slice the shallot thinly and saute until translucent. Add to the carrots and chickpeas. Toss the mixture with the red wine vinegar, olive oil and salt & pepper. Serve.

A Pickle is a Pickle is a.... - Refrigerator Pickles

I have literally been living off these things for the last few days. Well...maybe not literally. There was the exception of that insanely delicious roast chicken with a side of mashed potatoes (my favorite) and then there was a chopped salad, and, ok ok, I admit it, strawberry hand pies that I brought in today for my co-workers (now THAT is a recipe for another time) best breakfast EVER!

But mostly, I've been eating Refrigerator Pickles. When you gotta have a pickle, you gotta have a pickle. And I needed a pickle. Thing is, I didn't have any. What I did have was an over-abundance of cucumbers. Obviously something needed to be done.

But pickling sounded like such a lengthy process. I then remembered hearing about making refrigerator pickles. A quick end to the mean. Naturally, I had to try it. Plus, I just kinda love the name.

And now, I'm an addict. I keep sneaking into the fridge, a bit pointless really as I live alone without so much as a cat to witness my sneaky behavior. I keep telling myself "just one more!" and low and behold, I've then eaten 7! So buyer beware, this recipe may cause an unhealthy pickle obsession.

Come to think of it...I've always been slightly pickle obsessed. It runs in the family. As a kid, my sisters introduced me to chocolate dipped pickles. I know, I know, it sounds disgusting, you reel cringe and shiver at the thought! But, actually, it's delicious! Who woulda thought? Sweet and sour and salty with a satisfying crunch. My friends all thought I was nuts, until they tried it, and then they had to admit, it wasn't half bad.

But (and I'm sure you're thankful for this) this is not a recipe for chocolate pickles (if you really want to try them I'm sure you can figure it out on your own). This is your basic slightly sweet pickle recipe. Easily adaptable to be less sweet and to add dill or whatever you like. And most importantly, ready in just a few hours. It's supposed to be 8 hours, but I couldn't wait and snuck a taste after 2, crunch, but great!

Refrigerator Pickles

2 lbs persian or english cucumbers
1 large shallot, thinly sliced
1 1/2 tsp salt
1/2 cup apple cider vinegar
1 cup white vinegar
1 tsp celery seed
1 tsp mustard seed
1/2 tsp turmeric

Slice the cucumbers about 1/2 inch thick. Set into a large jar with the sliced shallots. Pour the vinegar into a large bowl and stir in the sugar until dissolved. Add the spices. Pour the vinegar mixture over the cucumbers and shallots. Seal the jar with an air tight lid and refrigerate for 8 hours (or less if you, like me, just can't wait). Pickles will keep up to 2 weeks.

Birthday Mushrooms - Guest Post by Leah - Warm Far West Fungi Oyster Mushroom and Garbanzo Salad

As you may have guessd by all the cakes pictured on this blog and subsequently gifted to me, I turned a year older a few weeks ago. Aside from the cakes, Elissa also gifted me a Tree Oyster Mushroom Mini-Farm. Yea I said it. Mushroom. Mini. Farm.

It is so cool.

It was procured at Far West Fungi at the Ferry Building in San Francisco where we had a choice of either Tree Oyster or Shitake mushrooms. I choose Oyster. My farm came in a large plastic bag which ties at the top and leave is to be left on a countertop out of direct sunlight. In two weeks I had about 5 clumps of the most flavorful and tender Oyster Mushrooms a girl could ask for.

The Far West folks say that they “guarantee your first crop. If you follow the instructions the Mini-Farm may produce 3-4 harvests, but each Mini-Farm is hand crafted and can have different results.” I am currently awaiting the second crop, and am thinking about sauteing them with some broccoli raab and tossing it with porcini pasta from Phoenix Pastificio. But, I guess that'll be a post for another time.

Warm Far West Fungi Oyster Mushroom and Garbanzo Salad

1/4 to 1/2 lbs oyster mushrooms, cleaned and sliced

1/2 lb fresh garbanzo beans, shelled and blanched (canned ones are fine, just drain and rinse them)

1-2 cloves garlic, minced

2 tbsp olive oil

1/2 tbsp lemon thyme (regular thyme is just fine)

Salt and freshly ground pepper to taste

In a large skillet head olive oil until hot but not smoking. (Oil will be shimmery and will show dimples when you tilt the pan). Add sliced mushrooms and toss to coat with oil. Cook until tender and browned along edges. Add garlic and garbanzos. Toss until combined and cook until the garbanzos are warmed through. Salt and Pepper to taste. Add lemon thyme to finish. Serve warm.