tag:blogger.com,1999:blog-32243154212131527962024-02-07T04:08:36.322-05:00The Omnivore and the VegetarianThe Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-3224315421213152796.post-3891994263769470072014-08-25T12:52:00.000-04:002014-08-25T12:52:59.812-04:00Portobello Eggplant Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1rIYXNBQcMc/U_jhIwhygqI/AAAAAAAABp8/ppPfK7FT5_A/s1600/IMG_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1rIYXNBQcMc/U_jhIwhygqI/AAAAAAAABp8/ppPfK7FT5_A/s1600/IMG_0395.JPG" height="282" width="400" /></a></div>
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With the <b>vegetarian </b>and/or me working virtually every night this month, my mission has been to find quick, easy and satisfying dinners that will neither require too much prep nor leaving us feeling so full afterwards that we can't go to sleep at a reasonable hour. Last night, that led me down the <b><a href="http://www.torontopath.com/Merchant/Subway-Sandwiches-andamp;-Salads-475.aspx">path of sandwiches</a></b>. With so much wonderful produce from the greenmarket, I've definitely been on a vegetable kick and I started thinking about grills and, not for the first time, wishing we had one. And what are my three favorite vegetables to cook on a grill? <b><a href="http://www.foodnetwork.com/topics/portobello-mushroom-recipes.html">Portobello mushrooms</a></b>, <b><a href="http://www.epicurious.com/recipes/food/views/Roasted-Peppers-Onion-and-Eggplant-103196">onions and eggplant</a></b>. Even though I don't often <b><a href="http://www.eatingwell.com/recipes_menus/collections/healthy_eggplant_recipes">eat eggplant these</a></b> days, when I find it fresh and local and organic at the greenmarket, I make an exception.<br />
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<a href="http://3.bp.blogspot.com/-m2WQibBf4n4/U_jhIWGbAYI/AAAAAAAABpo/mJTy6yZ3pqY/s1600/IMG_0391.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-m2WQibBf4n4/U_jhIWGbAYI/AAAAAAAABpo/mJTy6yZ3pqY/s1600/IMG_0391.JPG" height="200" width="149" /></a>Alas, we have no grill. But, if you can stand heating up the apartment for fifteen minutes, mushrooms, onions <b><a href="http://bonnieplants.com/growing/growing-eggplant/">and eggplant are</a></b> just as (if not more) delicious roasted. And, bonus, you don't have to worry about the bits of onion falling through the cracks of the grill!<br />
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I wanted to elevate these from a <b><a href="http://www.tripadvisor.com/ShowUserReviews-g29485-d849947-r157872505-Sam_s_Italian_Foods-Augusta_Maine.html">"typical" sandwich so</a></b>, while the veggies were roasting, I whipped up a quick tahini spread with fresh basil (better and more nutritious than a more traditional mayonnaise or, worse, ketchup). We also served these with some big arugula leaves on sprouted sesame bread and had a <b><a href="http://thechalkboardmag.com/farm-plate-chanterelle-buckwheat-salad-wild-blueberries">salad</a> </b>on the side. Bon appetit!<br />
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<b>Portobello Eggplant Sandwich</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn9xhpKBL6cOUF3r-TJt3RuRo4rwrquGxZ-SnVIL0WJZD6Ka19bZ4p1rxSIK4daYXm2N2x6zxGIN-6bzpQ2gBfgwsHeyCS4SWP6LuCh6wmlI8D3Jt7a1uSA5iH_G-CmoAuuazkF9S9fs/s1600/IMG_0389.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn9xhpKBL6cOUF3r-TJt3RuRo4rwrquGxZ-SnVIL0WJZD6Ka19bZ4p1rxSIK4daYXm2N2x6zxGIN-6bzpQ2gBfgwsHeyCS4SWP6LuCh6wmlI8D3Jt7a1uSA5iH_G-CmoAuuazkF9S9fs/s1600/IMG_0389.JPG" height="158" width="320" /></a><b><br /></b>
<b><i>Sandwich</i></b><br />
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<ul>
<li>4 large <b><a href="http://www.vegetariantimes.com/recipe/portobello-poke/?utm_source=DFVegan&utm_medium=newsletter&utm_campaign=DFVegan">portobello mushrooms</a></b>, stems removed</li>
<li>1/2 large <b><a href="http://www.thekitchn.com/recipe-tomato-salad-with-red-onion-dill-feta-salad-recipes-from-the-kitchn-87903?utm_medium=email&utm_campaign=DAILY+--+81414+Before++After+15+Kitchen+Makeover+Projects+from+Our+Readers&utm_content=DAILY+--+81414+Before++After+15+Kitchen+Makeover+Projects+from+Our+Readers+CID_ffba973a55e0e875d5a9af349efb647f&utm_source=email_newsletter&utm_term=Recipe%20Tomato%20Salad%20with%20Red%20Onion%20Dill%20and%20Feta">red onion</a></b>, thinly sliced</li>
<li>8 slices <b><a href="http://www.foodnetwork.com/recipes/photos/the-best-of-summer-produce.page-24.html?nl=ROTD_081414_featureheadline&sni_mid=155963&sni_rid=155963.502.610868&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">bread</a></b></li>
<li>1 bunch large <b><a href="http://www.myrecipes.com/special-diet/vegetarian-recipes/meatless-meals-00420000029648/?viewdate=8_13_2014&iid=edit-dt-081314">arugula</a> </b>leaves</li>
<li>1 <b><a href="http://www.foodandwine.com/slideshows/vegan-grilling?xid=DISH081114CharredCreamyEggplant">American eggplant</a></b>, sliced</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrC15Vfefk7qthcmKZcSW5LH54mBv7lSkAy0mLi2-NDapJwdMfzCPfbnJCeZ873Q3VDcCcZe0_IueHDwNlc6a2weN4bZgQKKCbbtCXRALWbZPrzF7cCZGd5oTxJpjiQ7xV5q-IwNcC0s/s1600/IMG_0392.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrC15Vfefk7qthcmKZcSW5LH54mBv7lSkAy0mLi2-NDapJwdMfzCPfbnJCeZ873Q3VDcCcZe0_IueHDwNlc6a2weN4bZgQKKCbbtCXRALWbZPrzF7cCZGd5oTxJpjiQ7xV5q-IwNcC0s/s1600/IMG_0392.JPG" height="149" width="200" /></a><b><i>Spread</i></b></div>
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<ul>
<li>1/2 cup <b><a href="https://food52.com/provisions/products/1385-halva-spread?utm_source=FOOD52+Subscribers+List&utm_campaign=eed2551e38-Collection_Launch_NYC_7_28_2014&utm_medium=email&utm_term=0_191568346e-eed2551e38-19087229&mc_cid=eed2551e38&mc_eid=b70629230f">sesame paste</a></b></li>
<li>1/2 cup <b><a href="http://allrecipes.com/menu/64064036/mediterranean-diet-for-the-day/detail.aspx?ms=1&prop25=148515447&prop26=DailyDish&prop27=2014-08-14&prop28=Additional&prop29=Title&me=1&eaid=9107947">water</a></b></li>
<li>1 tablespoon fresh <b><a href="http://frenchfood.about.com/od/sorbetrecipes/r/Blueberry-Rosemary-Sorbet-Recipe.htm?nl=1">lemon juice</a></b></li>
<li>1 tablespoon <b><a href="http://frenchfood.about.com/od/salads/r/Chicken-Nicoise-Salad-Recipe.htm?nl=1">salad seasoning blend</a></b></li>
<li>1 teaspoon <b><a href="http://www.vegetariantimes.com/recipe/gluten-free-teriyaki-sauce/?utm_source=GlutenFree&utm_medium=newsletter&utm_campaign=GlutenFree">tamari</a></b></li>
<li>1 tablespoon chopped fresh <b><a href="http://www.myrecipes.com/quick-and-easy/dinner-tonight/dinner-tonight-august-2012-00420000012604/?viewdate=8_14_2014&iid=edit-dt-081414">basil</a> </b>leaves</li>
<li>1 small clove <b><a href="http://www.foodandwine.com/recipes/mixed-pepper-pasta?xid=DAILY081414MixedPepperPasta">garlic</a></b>, chopped</li>
</ul>
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Preheat oven to 375. Arrange <b>mushrooms, onion </b>and <b>eggplant </b>on a foil-covered baking sheet (or two). Roast 15 minutes.</div>
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Meanwhile, make the <b>spread </b>by blending together all ingredients in a food processor until creamy.</div>
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<b>When vegetables </b>are cooked, remove from oven and let cool slightly. Toast <b>bread</b>. Generously spread <b>spread </b>onto half of <b>bread </b>slices and top with 1-2 leaves <b>arugula</b>, 1 <b>mushroom</b>, some <b>red onion</b> and 1 slice <b>eggplant</b>. Cover with second slice of <b>bread</b>. Enjoy!</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://www.eatingwell.com/recipes/grilled_eggplant_portobello_sandwich.html">Grilled Eggplant & Portobello Sandwich</a> </b>from <b><a href="http://www.eatingwell.com/">Eating Well</a></b></i></li>
<li><i><b><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-eggplant-and-portobello-mushroom-and-cheese-sandwiches.html">Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches</a> </b>from <b><a href="http://www.foodnetwork.com/">Food Network</a></b></i></li>
<li><i><b><a href="http://allrecipes.com/recipe/grilled-portobello-sandwich-with-roasted-red-pepper-and-mozzarella/">Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella</a> </b>from <b><a href="http://allrecipes.com/">AllRecipes.com</a></b></i></li>
<li><i><b><a href="http://wineandaspoon.com/eggplant-and-portobello-mushroom-melts-in-your-mouth-sandwiches/">Eggplant and Portobello Mushroom Melt</a> </b>from <b><a href="http://wineandaspoon.com/">Wine and a Spoon</a></b></i></li>
<li><i><b><a href="http://www.romanmeal.com/recipes_bread2.aspx?num=6">Grilled Eggplant and Portobello Mushroom Sandwich</a> </b>from <b><a href="http://www.romanmeal.com/index.aspx">Roman Meal</a></b></i></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com8tag:blogger.com,1999:blog-3224315421213152796.post-87354202651610256242014-08-23T14:42:00.000-04:002014-08-23T14:42:04.738-04:00Black Bean and Shallot Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhDkmCn2wFxRGz9qbY5AoR7kcx6Bu6ugQt3-hopP9z7TDe2MLtQWcUV47bNhkm6dO5J_RdPkC-vuiSF9RH6tdkiJs5ZjaZ2x4IT4Q_XRUk7DMkSx94ANC70rpD45X9XOFlRSuqzBANF0/s1600/IMG_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhDkmCn2wFxRGz9qbY5AoR7kcx6Bu6ugQt3-hopP9z7TDe2MLtQWcUV47bNhkm6dO5J_RdPkC-vuiSF9RH6tdkiJs5ZjaZ2x4IT4Q_XRUk7DMkSx94ANC70rpD45X9XOFlRSuqzBANF0/s1600/IMG_0382.JPG" height="238" width="400" /></a></div>
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Lately, I've been on a real Mexican food kick. It may be due to the fact that I'm doing my best to avoid eating <b><a href="http://www.foodnetwork.com/recipes/sauteed-corn-and-green-peppers-recipe.html">peppers and corn</a></b>, which makes eating authentic Mexican food quite a trick. Really, it's impossible to avoid both of those ingredients at a restaurant so I've been adapting many of our favorite foods to my <b><a href="http://www.universityevents.harvard.edu/sites/universityevents.harvard.edu/files/FOOD%20RESTRICTIONS%20AND%20ALLERGIES.pdf">dietary restrictions and</a></b>, believe it or not, coming up with some really fabulous results!<br />
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There's also something about Mexican food that lends itself beautifully to the hot weather we've been having lately! Not to mention an excellent way to use up all those delightful, fresh tomatoes that I cannot seem to get enough of, buying them at every conceivable opportunity. I've been using those especially <b><a href="http://www.wikihow.com/Make-Salsa">to make salsa</a></b> (we got sick of just slicing <b><a href="http://smile.amazon.com/Let-Them-Eat-Vegan-Plant-Powered/dp/0738215619?sa-no-redirect=1">them and eating</a></b> them with <b><a href="https://www.kashi.com/our-foods/crisps/kashi-hummus-crisp-sea-salt-olive-oil">salt and olive</a></b> oil) <b><a href="http://wiki.answers.com/Q/Which_is_grammatically_correct_we_currently_have_or_Currently_we_have">and we currently</a></b> have three kinds in the fridge. Ooops! I guess you can never have <b><a href="http://knoji.com/questions/can-you-eat-too-much-salsa/">too much salsa</a></b>; it is one of the vegetarian's favorite snacks after <b><a href="http://biblehub.com/colossians/1-17.htm">all and he</a></b> makes sure to keep us well-stocked with chips.<br />
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This <b><a href="http://en.wikipedia.org/wiki/Salsa_music">particular salsa is</a></b> hearty due to <b><a href="http://www.blackbeanco.com/">the </a><a href="http://allrecipes.com/recipe/black-beans-and-rice/">black </a><a href="http://en.wikipedia.org/wiki/Kidney_bean">beans and also</a></b> a little sweet <b><a href="http://www.vegetablegardener.com/item/5252/how-to-grow-shallots/page/all">from the shallots</a></b>. I was inspired by <b><a href="http://en.wikipedia.org/wiki/Black_bean">a </a><a href="http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.html">Black </a><a href="http://allrecipes.com/recipe/black-bean-and-corn-salad-ii/">Bean and </a><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-corn-salsa-recipe.html">Corn Salsa recipe</a></b> from <b>Eat to Live</b>, a great all-but-vegan cookbook by <b><a href="http://www.drfuhrman.com/">Joel Fuhrman</a></b> that has lots of neat, healthy <b><a href="http://www.zerbos.com/common/news/store_news.asp?task=store_news&sid_store_news=67&storeID=5ddc50e796734e49aede162ffc8cabf9">tricks and ingredients</a></b> that I don't use nearly as often as I should. <b><a href="http://localfoods.about.com/od/Onions-Leeks-Garlic/a/About-Shallots.htm">Since shallots bring</a></b> a sweetness, I used them as the other main flavor in <b><a href="http://www.tripadvisor.com/Attraction_Review-g150792-d804627-Reviews-Salsa_and_Salsa_Mazatlan-Mazatlan_Pacific_Coast.html">the salsa and</a><a href="http://www.tripadvisor.com/Attraction_Review-g150809-d1965642-Reviews-The_Original_Salsa_and_Salsa-Cozumel_Yucatan_Peninsula.html"> I</a></b> really like the results! While wonderful with chips, we also enjoyed it over some sprouted-grain <b><a href="http://food52.com/blog/11033-grilled-corn-and-summer-squash-quesadillas?utm_source=FOOD52+Subscribers+List&utm_campaign=aecfd70b90-Midweek_Edit_8_6_2014&utm_medium=email&utm_term=0_191568346e-aecfd70b90-19087229&mc_cid=aecfd70b90&mc_eid=b70629230f">quesadillas</a></b>. Bon appetit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9RryE7XZ9Azr4f0jY6RZpuoo0JU39zuYEocRYNATRXdcJYzsAnvpE-CY-d5TjhI1Jgy9ZDR3C0Hl4fXHpzagVRFJRjikZgHRHlrvuAN7svkxwYjmtCL3c6oTMTKZO1q8QW_N5dohyn0/s1600/IMG_0377.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9RryE7XZ9Azr4f0jY6RZpuoo0JU39zuYEocRYNATRXdcJYzsAnvpE-CY-d5TjhI1Jgy9ZDR3C0Hl4fXHpzagVRFJRjikZgHRHlrvuAN7svkxwYjmtCL3c6oTMTKZO1q8QW_N5dohyn0/s1600/IMG_0377.JPG" height="239" width="320" /></a></div>
<b>Black Bean and Shallot Salsa</b><br />
<i>inspired by <b><a href="http://www.drfuhrman.com/shop/ETLBook.aspx">Eat to Live</a></b></i><br />
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<ul>
<li>1 can cooked <b><a href="http://allrecipes.com/Recipe/Homemade-Black-Bean-Veggie-Burgers/Detail.aspx?ms=1&prop25=147874635&prop26=HealthyBites&prop27=2014-08-06&prop28=RecipeLinks&prop29=Recipe_1&me=1&eaid=9107947">black beans</a></b></li>
<li>1 small <b><a href="http://www.thekitchn.com/recipe-shrimp-pasta-with-tomatoes-recipes-from-the-kitchn-206500?utm_medium=email&utm_campaign=The%20Kitchn%208714%20%20Chocolate%20Coconut%20Cupcakes%20That%20Everyone%20Can%20Enjoy&utm_content=The%20Kitchn%208714%20%20Chocolate%20Coconut%20Cupcakes%20That%20Everyone%20Can%20Enjoy+CID_78752c7d7d60940fb6654f3d532af9c2&utm_source=email_newsletter&utm_term=Recipe%20Shrimp%20Pasta%20with%20White%20Wine%20Sauce">shallot</a></b>, quartered</li>
<li>4 <b><a href="http://www.vegetariantimes.com/recipe/eggplant-stacks-with-tomato-chipotle-salsa/?utm_source=GlutenFree&utm_medium=newsletter&utm_campaign=GlutenFree">slicing tomatoes</a></b>, quartered</li>
<li>1 teaspoon <b><a href="http://www.purewow.com/entry_detail/recipe/11047/Master-the-veggie-burger.htm?&utm_medium=email&utm_source=recipe&utm_campaign=Bean_Cuisine_2014_07_28&utm_content=Recipe_editorial">Dijon mustard</a></b></li>
<li>1 small <b><a href="http://www.edenfoods.com/recipes/view.php?recipes_id=1093&ref_src=email&ref_id=20140805">yellow onion</a></b>, quartered</li>
<li>3 large cloves <b><a href="http://www.epicurious.com/recipes/food/views/Moroccan-Chicken-Brochettes-51239640?mbid=nl_081114_Daily_rotdpreheader&CNDID=24001933&spMailingID=6896092&spUserID=MjQ1OTc4MjY2NjES1&spJobID=501105464&spReportId=NTAxMTA1NDY0S0">garlic</a></b>, halved</li>
<li>1/3 cup <b><a href="http://kblog.lunchboxbunch.com/2014/08/lemon-pepper-cheezy-crispy-roasted.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Healthy.+Happy.+Life.%29">extra-virgin olive oil</a></b></li>
<li>1/4 cup <b><a href="http://www.myrecipes.com/quick-and-easy/dinner-tonight/dinner-tonight-august-2012-00420000012604/?viewdate=8_6_2014&iid=edit-dt-080614">cilantro</a></b></li>
<li>2 tablespoons fresh <b><a href="http://allrecipes.com/Recipe/Lime-Chicken-Soft-Tacos/Detail.aspx?ms=1&prop25=148367054&prop26=DailyDish&prop27=2014-08-11&prop28=Feature_2&prop29=Title&me=1&eaid=9107947">lime juice</a></b></li>
<li>1/2 teaspoon <b><a href="http://www.epicurious.com/recipes/food/views/Spiced-Salmon-Kebabs-51169490?mbid=nl_081014_Daily_rotdpreheader&CNDID=24001933&spMailingID=6877416&spUserID=MjQ1OTc4MjY2NjES1&spJobID=500813110&spReportId=NTAwODEzMTEwS0">cumin</a>, </b>ground</li>
<li>1 teaspoon <b><a href="http://www.foodnetwork.com/recipes/photos/bobby-flays-healthy-recipes.html?nl=FNHN_080614_feature1headline&sni_mid=155167&sni_rid=155167.314.654575&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">garlic powder</a></b></li>
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Place all ingredients except for <b>lime juice</b>, <b>cumin </b>and <b>garlic powder </b>in a food processor and pulse until just combined and desired consistency (this well be a softer salsa due to the <b>black beans </b>and <b>olive oil</b>). Remove and place in a serving bowl. Stir in <b>lime juice, cumin </b>and <b>garlic powder. </b>Serve with <b><a href="http://macrobiotic.about.com/od/wholefoodssalads/r/Chopped-Vegetable-Salad.htm?nl=1">raw vegetables</a> </b>or <b><a href="http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx?ms=1&prop25=147905720&prop26=SlowCooker&prop27=2014-08-08&prop28=Reviews&prop29=Review_1&me=1&eaid=">tortilla chips</a>, </b>if desired. Enjoy!<br />
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<b>Got leftovers? </b>This is delicious mixed with <b><a href="http://honestcooking.com/achieve-perfectly-scrambled-eggs/?utm_source=Honest+Cooking+List&utm_campaign=3afb8834a3-July+27&utm_medium=email&utm_term=0_f4c620240a-3afb8834a3-681702821">scrambled eggs</a></b>.</div>
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<i>Links:</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gxs5Ki_Saf7ClO8cG6BXtMZfFXVPTb9QKcqb2VlzvOqTxp75jdxSvODVEZ7r2gr4wtqOyUMPa8WL-YRCv-bXqgpiNx14z2Uwe9LdTjnsU1TnEaJ8Cn7HNvTpH4NA3Qg3HTYkwU7Wlcw/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gxs5Ki_Saf7ClO8cG6BXtMZfFXVPTb9QKcqb2VlzvOqTxp75jdxSvODVEZ7r2gr4wtqOyUMPa8WL-YRCv-bXqgpiNx14z2Uwe9LdTjnsU1TnEaJ8Cn7HNvTpH4NA3Qg3HTYkwU7Wlcw/s1600/IMG_0378.JPG" height="149" width="200" /></a></div>
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<ul>
<li><i><b><a href="http://www.thekitchn.com/the-can-o-beans-lunch-avocadol-125550">Avocado-Lime Black Beans</a> </b>from <b><a href="http://www.thekitchn.com/">The Kitchn</a></b></i></li>
<li><i><b><a href="http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html">Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette</a> </b>from <b><a href="http://www.onceuponachef.com/">Once Upon a Chef</a></b></i></li>
<li><i><b><a href="http://www.midwestliving.com/recipe/mexican-cornmeal-pancakes-with-black-bean-and-pineapple-salsa/">Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa</a> </b>from <b><a href="http://www.midwestliving.com/">Midwest Living</a></b></i></li>
<li><i><b><a href="http://www.madefrompinterest.net/2013/08/corn-black-bean-salsa-lime-cilantro-vinaigrette/">Corn and Black Bean Salsa with Lime Cilantro Vinaigrette</a> </b>from <b><a href="http://www.madefrompinterest.net/">Made from Pinterest</a></b></i></li>
<li><i><b><a href="http://ohsheglows.com/2010/11/02/easy-avocado-lime-black-bean-salad/">Easy Avocado-Lime Black Bean Salad</a> </b>from <b><a href="http://ohsheglows.com/">Oh She Glows<br />
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com7tag:blogger.com,1999:blog-3224315421213152796.post-58259268341655144312014-07-26T18:28:00.002-04:002014-07-26T18:28:51.069-04:00Orange Peach Jam<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yAJOYkbdiCI/U9QrbWrzAFI/AAAAAAAABd4/1RLoouVPmqg/s1600/IMG_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yAJOYkbdiCI/U9QrbWrzAFI/AAAAAAAABd4/1RLoouVPmqg/s1600/IMG_0335.JPG" height="298" width="400" /></a></div>
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I always thought <b><a href="http://www.deliaonline.com/how-to-cook/preserves/ten-steps-to-jam-making.html">that jam-making</a> </b>was an enormous deal -- something that grandmothers from another time did in their cottages on rural routes in middle America. They would pick and cut up fresh fruits, boil them on hot summer nights and then can them, processing the cans with a magic I don't understand and am afraid to master, so they and their grandchildren could enjoy the results in the middle of winter, spread onto thick slices of fresh, warm-from-the-oven homemade bread. Sounds idyllic, no? And so not me.<br />
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So I was pleasantly surprised when I successfully <b><a href="http://omnivorevegetarian.blogspot.com/2012/07/bed-raw-blackberry-chia-jam.html">made jam and</a></b> <b><a href="http://omnivorevegetarian.blogspot.com/2013/07/garlic-jelly.html">jelly</a> </b>last summer. I didn't can either of them (and I still haven't gone that far) but they were both delicious and I even used <b>pectin </b>when I made the <b>jelly</b>! Lately, there have been <a href="http://www.michiganbulb.com/product/Flat_Wonderful_Peach">wonderful <b>peaches </b>at</a> our <b>greenmarkets </b>and, being unable to walk away from such abundance, I keep bringing them home. And there's just so many I can put into my smoothies!<br />
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So I decided to make <b><a href="http://www.madehow.com/Volume-5/Jam-and-Jelly.html">some into jam</a></b>. Not wanting to go through a whole big-deal production, I found a recipe on <b><a href="http://puremamas.squarespace.com/">Pure Kitchen</a> </b>for <b><a href="http://puremamas.squarespace.com/purekids/2011/6/11/spreadable-raisin-jam-kids-snack-ideas.html">Spreadable Raisin Jam</a></b>. This isn't cooked at all; instead <b>raisins</b>, <b><a href="http://cocktails.about.com/od/cocktailrecipes/a/orange_cocktails.htm">orange juice and</a></b> <b>spices</b> are put into a <b><a href="http://www.robinhood.ca/Recipes/Baking-with-Kids/Muffins-Biscuits-Quick-Breads/Jammy-Scones">blender until jammy</a></b>. It sounded perfect but <b><a href="http://www.kingarthurflour.com/blog/2013/07/20/how-to-peel-a-peach-perfectly-without-a-knife/">my peaches needed</a></b> to be cooked to <b><a href="http://www.tasteofhome.com/recipes/peachy-keen-daiquiris">taste more peachy</a></b>! So I boiled them with <b>spices <a href="http://www.tropicana.com/">and orange juice</a></b> and then blended them for about a minute and they were delicious! <b><a href="http://en.wikipedia.org/wiki/The_Jam">The jam is</a></b> entirely unsweetened and has a little kick from the <b>spices </b>which I love. It's great as a snack on <b>rice cakes</b> and also spread on <b>gingersnap cookies</b>. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-I4E1QWd1EhANoFbC14ub6LoyuPzctzAFJlCnKssOt0A019oUQqG3p8K3V-Dn9uXy0GDJb-CTANJTBnW_LHnvt7YDEUBOmFckmCdrOxsrx8djFC1pbMXWtZ03_5KHs0WaWiEDnfAvGvQ/s1600/IMG_0336.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-I4E1QWd1EhANoFbC14ub6LoyuPzctzAFJlCnKssOt0A019oUQqG3p8K3V-Dn9uXy0GDJb-CTANJTBnW_LHnvt7YDEUBOmFckmCdrOxsrx8djFC1pbMXWtZ03_5KHs0WaWiEDnfAvGvQ/s1600/IMG_0336.JPG" height="149" width="200" /></a><b>Orange Peach Jam</b><br />
<i>inspired by <b><a href="http://puremamas.squarespace.com/">Pure Kitchen</a></b></i><br />
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<ul>
<li>3-4 ripe <b><a href="http://www.foodandwine.com/slideshows/grilled-desserts?xid=DISH072514SuperSimpleSummer">peaches</a></b>, peeled (if desired), pitted and quartered</li>
<li>1 teaspoon <b><a href="http://www.purewow.com/entry_detail/recipe/11013/Cherry-pie-fit-for-a-crowd.htm?&utm_medium=email&utm_source=recipe&utm_campaign=Dough_the_Right_Thing_2014_07_25&utm_content=Recipe_editorial">lemon juice</a></b></li>
<li>1/2 cup <b><a href="http://smittenkitchen.com/blog/2014/07/bourbon-slush-punch/">orange juice</a></b></li>
<li>1/4 teaspoon <b><a href="http://www.purewow.com/agenda_detail/ny/279/Cone-Heads.htm?utm_medium=email&utm_source=ny&utm_campaign=Cone_Heads_2014_07_24&utm_content=List_Article_editorial">black pepper</a></b>, freshly ground</li>
<li>1/4 teaspoon <b><a href="http://www.melskitchencafe.com/spinach-and-cheese-enchiladas/">chili powder</a></b></li>
<li>2 teaspoons <b><a href="http://southernfood.about.com/od/carrots/r/Sorghum-Glazed-Carrots.htm?nl=1">allspice</a></b></li>
</ul>
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In a medium pot, combine all ingredients and bring to a simmer over medium heat. Cook 25 minutes, adding <b>water </b>or additional <b>orange juice </b>if necessary. Let come to room temperature, transfer to a blender (or <b><a href="https://www.nutribullet.com/">nutribullet</a></b>) and blend for about 1 minute, until it reaches desired consistency. Bon appetit!</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://southernfood.about.com/od/jamsjellies/r/bl80711e.htm">Peach Marmalade</a> </b>from <b><a href="http://about.com/">About.com</a></b></i></li>
<li><i><b><a href="http://www.motherearthnews.com/homesteading-and-livestock/canning-love-peach-orange-marmalade.aspx#axzz38XJnS5UV">Peach Orange Marmalade</a> </b>from <b><a href="http://www.motherearthnews.com/">Mother Earth News</a></b></i></li>
<li><i><b><a href="http://www.mennonitegirlscancook.ca/2011/08/orange-peach-jam.html">Orange Peach Jam</a> </b>from <b><a href="http://www.mennonitegirlscancook.ca/">Mennonite Girls Can Cook</a></b></i></li>
<li><i><b><a href="http://nchfp.uga.edu/how/can_07/peach_orange_marmalade.html">Peach-Orange Marmalade</a> </b>from <b><a href="http://nchfp.uga.edu/">National Center for Home Food Preservation</a></b></i></li>
<li><i><b><a href="http://www.sallypasleyvargas.com/2010/08/peach-orange-preserves-theyre-jam-good.html">Peach Orange Preserves</a> </b>from <b><a href="http://www.sallypasleyvargas.com/">Cooking Lessons</a></b></i></li>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-40320454521113646022014-07-16T20:39:00.003-04:002014-07-17T14:33:35.428-04:00Raspberry Lime Rickey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-g5mfpf2nnlTAielPzjh94u_S7_Mch3GBjWjos3RNxKGizLy9ARIq9b2A3nLvwLpGG8Sm2UUZZ2SPa7qPmhe3wJ2j9z1-xDOttWcyBUN242YHwlNjKZgWh2seyOB4cpTyWcQoXuAQ-k/s1600/IMG_0293.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-g5mfpf2nnlTAielPzjh94u_S7_Mch3GBjWjos3RNxKGizLy9ARIq9b2A3nLvwLpGG8Sm2UUZZ2SPa7qPmhe3wJ2j9z1-xDOttWcyBUN242YHwlNjKZgWh2seyOB4cpTyWcQoXuAQ-k/s1600/IMG_0293.JPG" height="320" width="249"></a></div>
I was never much of a <b>history buff</b> but, as I get older (and possibly even wiser), I find tidbits of food history more and more fascinating. For instance, while reading <i><b>Fruitful: Four Seasons of Fruit Recipes</b></i>, a delightful new cookbook by the people behind <b>Red Jacket Orchards</b>, I discovered <a href="https://www.facebook.com/LimeRickeys"><b>that Lime Rickeys</b></a>, a drink I had previously associated with <b>1950's soda fountains and egg creams</b>, were once an alcoholic cocktail. Suddenly, <a href="http://rickeysmileymorningshow.com/category/the-show-2/aint-nobody-got-time-for-dat/"><b>rickeys got a</b></a> lot more interesting!<br>
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I admit -- I've never actually had <a href="http://en.wikipedia.org/wiki/The_Rickey"><b>a</b> </a><b><a href="http://www.eisforeat.com/2013/08/r-is-for-raspberry-lime-rickey-cocktail.html">lime rickey so</a></b> perhaps I'm not qualified to make my own version. But I was always put off by their disturbing <b><a href="http://omnivorevegetarian.blogspot.com/2013/09/green-beans-with-heirloom-tomatoes.html">green</a> </b>color and the <b>bubbles</b>. See, my aversion to <b><a href="http://omnivorevegetarian.blogspot.com/2012/03/chunky-banana-bran-muffins.html">soda</a> </b>is not, as one might expect, because of its <b>processed ingredients </b>or <b><a href="http://omnivorevegetarian.blogspot.com/2012/07/monthly-cooking-adventure-gateau.html">high sugar content</a> </b>but rather because it's <b>carbonated</b>. I never liked <b>carbonated drinks</b> as a child and so never had them. Of course as I've gotten older, there have been some notable exceptions: the aforementioned <b>egg creams</b>, <b>Jack and Cokes </b>for a brief period in college, <b>champagne</b> and, most recently, <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/bed-trout-or-white-beans-with-south.html">ginger beer</a></b>.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i-vPJW5V_oH3RJ9rlaalskSZAsctgc3igUBOUM_dznKYnqtitlZB6aL8Hk_hLJurNrU4p4qU5V8M8HkX_Vn7nHZXw9ze_bLKXQ9-atV7tWbemN5tV_OrZGQaII9sK_qy9gaWC8SQcj8/s1600/IMG_0291.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i-vPJW5V_oH3RJ9rlaalskSZAsctgc3igUBOUM_dznKYnqtitlZB6aL8Hk_hLJurNrU4p4qU5V8M8HkX_Vn7nHZXw9ze_bLKXQ9-atV7tWbemN5tV_OrZGQaII9sK_qy9gaWC8SQcj8/s1600/IMG_0291.JPG" height="320" width="143"></a></div>
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So when I saw this recipe and wanted to adapt it to my palate, I knew that <b>ginger beer </b>would be a welcome addition. I have to admit, I have been unable to find a <b>ginger beer </b>without added <b><a href="http://omnivorevegetarian.blogspot.com/2013/07/garlic-jelly.html">sugar</a> </b>(if you know of one, please share!) so feel free to make it with <b>soda water </b>if that's a concern for you. The <b>bourbon whiskey </b>is optional as well -- with it becomes an <b>intricate cocktail</b>; without it's a <b>refreshing pick-me-up</b>. You could also make it with <b>gin </b>which is, apparently, the more <b>modern </b>rendition. And if you can get your hands on some <b>black raspberries </b>(they were at my <b><a href="http://omnivorevegetarian.blogspot.com/2012/01/tuscan-white-bean-and-bread-soup.html">greenmarket</a></b>), use them. They're <b>absolutely incredible</b> this season. Bon appetit!<br>
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PS -- It turns out I'm <b>on-trend</b>! Did you know <b>July <a href="http://www.welovedc.com/2010/07/08/we-love-drinks-rickey-month/">is Rickey month</a></b>?<br>
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<b>Raspberry Lime Rickey </b><br>
<i>adapted from <b><a href="http://www.amazon.com/Fruitful-Seasons-Fresh-Fruit-Recipes/dp/0762445653">Fruitful: Four Seasons of Fruit Recipes</a></b></i><br>
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<ul>
<li>1 small container <b><a href="https://food52.com/provisions/products/1351-raspberry-champagne-blueberry-cream-macarons?utm_source=FOOD52+Subscribers+List&utm_campaign=2db6fe474f-Collection_Launch_Summer_Pie_7_08_2014&utm_medium=email&utm_term=0_191568346e-2db6fe474f-19087229&mc_cid=2db6fe474f&mc_eid=b70629230f">raspberries</a></b></li>
<li>3 teaspoons <b><a href="http://kblog.lunchboxbunch.com/2014/06/ginger-snappy-crinkle-cookies-gluten.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Healthy.+Happy.+Life.%29">blackstrap molasses</a></b></li>
<li>1/2 cup <b><a href="http://allrecipes.com/Recipe/Baybreeze-Cocktail/Detail.aspx?ms=1&prop25=146050321&prop26=DailyDish&prop27=2014-07-11&prop28=Review_1&prop29=Detail&me=1&eaid=9107947">lime juice</a> </b>(let it sit out for a while to mellow the taste before using it)</li>
<li>3 tablespoons <a href="http://www.yelp.com/biz/maysville-new-york" style="font-weight: bold;">bourbon whiskey</a>, per drink (optional or substitute <b><a href="http://www.thekitchn.com/recipe-frozen-gin-amp-tonic-the-10-minute-happy-hour-205265?utm_medium=email&utm_campaign=The%20Kitchn%20070414%20%20Tiny%20Video%20Tip%20How%20To%20Keep%20Guacamole%20Green%20Overnight&utm_content=The%20Kitchn%20070414%20%20Tiny%20Video%20Tip%20How%20To%20Keep%20Guacamole%20Green%20Overnight+CID_458a7301bd12bdf29847be7646b67731&utm_source=email_newsletter&utm_term=Cocktail%20Recipe%20Frozen%20Gin%20%20Tonic%20Slushie">gin</a></b>)</li>
<li>1 cup <b><a href="http://www.thekitchn.com/recipe-cocacola-ice-cream-with-candied-peanut-topping-recipes-from-the-kitchn-205247?utm_medium=email&utm_campaign=The%20Kitchn%207214%20%20The%20Coke%20Float%20Updated%20Coca%20Cola%20Soft%20Serve%20Ice%20Cream&utm_content=The%20Kitchn%207214%20%20The%20Coke%20Float%20Updated%20Coca%20Cola%20Soft%20Serve%20Ice%20Cream+CID_a6737e117c168728e3db229cee696eda&utm_source=email_newsletter&utm_term=The%20Coke%20Float%20Updated%20Coca%20Cola%20Soft%20Serve%20Ice%20Cream">soda water</a> </b>(or <b><a href="http://www.celiac.com/categories/Miscellaneous--Information--on--Celiac--Disease/Conferences.....--Publicity.....--Pregnancy.....--Church.....--Bread--Machines.....--Distillation--____--Beer-c-3395">ginger beer</a></b>)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9qkyIAySD4CX2V-LXVHtd7xehRdUYooqitOhOhXNbHsblBm9Nk6NaCPrSkoSfWoEeySjTKNc5pPfHZgxqfOUXW_vZ4WkQTuEnu1BARvS5Qh0InF2CBEzriGbzYoNp2cAmu6gcaATjpo/s1600/IMG_0290.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9qkyIAySD4CX2V-LXVHtd7xehRdUYooqitOhOhXNbHsblBm9Nk6NaCPrSkoSfWoEeySjTKNc5pPfHZgxqfOUXW_vZ4WkQTuEnu1BARvS5Qh0InF2CBEzriGbzYoNp2cAmu6gcaATjpo/s1600/IMG_0290.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9qkyIAySD4CX2V-LXVHtd7xehRdUYooqitOhOhXNbHsblBm9Nk6NaCPrSkoSfWoEeySjTKNc5pPfHZgxqfOUXW_vZ4WkQTuEnu1BARvS5Qh0InF2CBEzriGbzYoNp2cAmu6gcaATjpo/s1600/IMG_0290.JPG" height="149" width="200"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9qkyIAySD4CX2V-LXVHtd7xehRdUYooqitOhOhXNbHsblBm9Nk6NaCPrSkoSfWoEeySjTKNc5pPfHZgxqfOUXW_vZ4WkQTuEnu1BARvS5Qh0InF2CBEzriGbzYoNp2cAmu6gcaATjpo/s1600/IMG_0290.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br></a><br>
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In a small saucepan over high heat, combine <b>raspberries </b>and <b>molasses</b>. Bring to a boil and then lower heat and simmer 5 minutes. Remove from heat. Mash raspberries and let come to room temperature. If desired, strain (I don't mind the <b>raspberry </b>seeds).<br>
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Fill a cocktail shaker with ice. Add <b>raspberry puree</b>, <b>lime juice </b>and <b>bourbon </b>or <b>gin </b>(if using). Shake and pour into glasses. Top with <b>soda water </b>or <b>ginger beer</b>.</div>
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<i>Links </i>(who knew this was such a popular combination!)<i>:</i></div>
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<li><i><b><a href="http://allrecipes.com/recipe/raspberry-lime-rickey/">Raspberry Lime Rickey</a> </b>from <b><a href="http://allrecipes.com/">Allrecipes.com</a></b></i></li>
<li><i><b><a href="http://www.myrecipes.com/recipe/raspberry-lime-rickey-10000001892126/">Raspberry-Lime Rickey</a> </b>from <b><a href="http://myrecipes.com/">MyRecipes.com</a></b></i></li>
<li><i><b><a href="http://www.epicurious.com/recipes/food/views/Raspberry-Lime-Rickey-200600">Raspberry Lime Rickey</a> </b>from <b><a href="http://epicurious.com/">Epicurious.com</a></b></i></li>
<li><i><b><a href="http://www.eisforeat.com/2013/08/r-is-for-raspberry-lime-rickey-cocktail.html">Raspberry Lime Rickey</a> </b>from <b><a href="http://www.eisforeat.com/">e is for eat</a></b></i></li>
<li><i><b><a href="http://www.melskitchencafe.com/raspberry-lime-rickey/">Raspberry Lime Rickey</a> </b>from <b><a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a></b></i></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-61325821544526089712014-06-17T19:19:00.002-04:002014-07-15T10:12:25.733-04:00Lime Shrimp (or Tofu) "Ceviche" with Masala-Dusted Tortilla Chips<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgC289R9ChI7zdvPItik74J78ncl5WJHcIUIvfLvF9XRG33bCG9qiEcIyczwKojL3Xj_eYLR_pMCIsuL0cWm0NK68igzp5diND9fet2et-A3jLPdrF-ul-h3n51Onoifyux6Y4re_nVk/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgC289R9ChI7zdvPItik74J78ncl5WJHcIUIvfLvF9XRG33bCG9qiEcIyczwKojL3Xj_eYLR_pMCIsuL0cWm0NK68igzp5diND9fet2et-A3jLPdrF-ul-h3n51Onoifyux6Y4re_nVk/s1600/IMG_0234.JPG" height="380" width="400" /></a></div>
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Happy Summer! I know -- we still have a few weeks astronomically-speaking but I just can't wait! <b><a href="http://www.dailymail.co.uk/news/article-2654060/Hot-sunny-weather-continue-week-temperatures-mid-20s-Met-Office-predicts-possibility-hottest-summer-EVER.html">And with temperatures</a></b> in the 80s and Memorial Day behind us, I'll ignore the ever-present rain, slip on my sandals, open all the windows and start making summer meals!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQd5EO15h6VlwHOltqCuUcOHME78meY5TY_Gb_z8SdfKE_wuBgff6Fk3ydHlI3ro9kgGfs57gU2EIwh3trhCdGbAm8kVGd3zSwkk-u3YPOeuF5fXnLXM45YwsWy8RIg0N-ZUhC7GolZos/s1600/IMG_0228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQd5EO15h6VlwHOltqCuUcOHME78meY5TY_Gb_z8SdfKE_wuBgff6Fk3ydHlI3ro9kgGfs57gU2EIwh3trhCdGbAm8kVGd3zSwkk-u3YPOeuF5fXnLXM45YwsWy8RIg0N-ZUhC7GolZos/s1600/IMG_0228.JPG" height="149" width="200" /></a><b><a href="http://en.wikipedia.org/wiki/Ceviche">Ceviche is</a></b>, to me, a quintessential warm-weather dish -- barely-cooked light, refreshing <b><a href="http://en.wikipedia.org/wiki/Seafood">fish or seafood</a></b> <b><a href="http://mybestcocktails.com/category-8-Refreshing.html">mixed with refreshing</a></b> vegetables <b><a href="http://www.thekitchn.com/5-tips-for-squeezing-the-most-juice-from-limes-amp-lemons-tips-from-the-kitchn-119886">and lime juice</a></b>, what's not to love? And this was a perfect excuse to showcase those first heirloom tomatoes of the season. So why, you may ask, is this <b><a href="http://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html">a "ceviche" and</a></b> not <b><a href="http://www.foodnetwork.com/recipes/shrimp-ceviche-cocktail-recipe.html">just a ceviche</a></b>? Well, although I have no problem eating raw fish, seafood and even beef in restaurants, I'm always a little nervous about making it myself. So I boiled <b><a href="http://www.myrecipes.com/shrimp-recipes/">my shrimp for</a></b> not-quite two minutes before chilling them and marinating <b><a href="http://www.huffingtonpost.com/2014/04/25/lime-shortage_n_5191607.html">them with lime</a><a href="http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-with-Lime-Juice-240368"> juice</a></b> and other goodies.</div>
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<a href="http://2.bp.blogspot.com/-ChU5ZFUsB-k/U6DKPa92WmI/AAAAAAAABUY/7NYCCXrf6u4/s1600/IMG_0236.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ChU5ZFUsB-k/U6DKPa92WmI/AAAAAAAABUY/7NYCCXrf6u4/s1600/IMG_0236.JPG" height="140" width="200" /></a>For the Vegetarian, I used new (to us) <b><a href="http://keepinitkind.com/bbq-tofu-cutlets/">tofu cutlets</a></b>: <b><a href="http://www.nasoya.com/products/organic-non-gmo-tofu/cubed-super-firm-tofu">organic tofu that's</a></b> already been cooked so you just have to cut it up and either heat it <b><a href="http://www.thefreedictionary.com/eat+up">up or eat</a></b> it cold. Very convenient! </div>
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The one note I'll <b><a href="http://whatcanidowiththismajor.com/info.php">make with this</a><a href="http://allrecipes.com/recipes/appetizers-and-snacks/seafood/ceviche/"> ceviche is</a></b> to make sure you cut everything up as small as you can. That makes it easier to scoop up and <b><a href="http://www.health.com/health/gallery/0,,20655883,00.html">eat with these</a></b> <b><a href="http://www.simplyrecipes.com/recipes/how_to_make_homemade_tortilla_chips/">homemade tortilla chips</a></b>, see. Oh and do use <b><a href="http://www.cookingissues.com/2010/10/01/fresh-lime-juice-wtf/">fresh lime juice</a></b>. I'm a big fan of convenience but, in this case, <b><a href="http://smile.amazon.com/Lakewood-Organic-Juice-12-5-Ounce-Bottles/dp/B001M1IQ3Y">bottled lime juice</a></b> just won't cut it. I guess that's two notes. Ah, well. Bon appetit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S1ETaUH858XeTzn3vikQM_vH-cRkCrcTSWii21gZTx270318kiXRfKjKSMgNjdHqWbm6zG_DadLUdy9IGOrrIvpwIB8EF3zKkQZeyIqpzl5MR4mKXLzp7LcRrq4DEfnSrS6GTbbhLPc/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S1ETaUH858XeTzn3vikQM_vH-cRkCrcTSWii21gZTx270318kiXRfKjKSMgNjdHqWbm6zG_DadLUdy9IGOrrIvpwIB8EF3zKkQZeyIqpzl5MR4mKXLzp7LcRrq4DEfnSrS6GTbbhLPc/s1600/IMG_0230.JPG" height="148" width="200" /></a></div>
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<b>Lime Shirmp (or Tofu) Ceviche</b><br />
<ul>
<li>1 pound <b><a href="http://www.myrecipes.com/quick-and-easy/dinner-tonight/dinner-tonight-june-2012-00420000011813/?viewdate=6_10_2014&iid=edit-dt-061014">shrimp</a></b>, peeled and deveined<b> </b>(or <b><a href="http://www.purewow.com/nearby_and_now_detail/ny/10096/Ivan_Ramen_Lower_East_Side.htm?utm_medium=email&utm_source=ny&utm_campaign=Design_Within_Reach_2014_05_20&utm_content=Beauty_editorial">firm tofu</a></b>)</li>
<li>3/4 cup <b><a href="http://www.vegetariantimes.com/recipe/baby-romaine-salad-with-date-vinaigrette/?utm_source=GlutenFree&utm_medium=newsletter&utm_campaign=GlutenFree">lime juice</a></b>, freshly squeezed</li>
<li>1 small <b><a href="http://www.melskitchencafe.com/greek-pita-salad/">red onion</a></b>, finely chopped</li>
<li>1 small <b><a href="http://www.food.com/slideshow/50-all-star-summer-recipes-200/creamy-cucumber-salad-24?nl=EDFH_060914_bloglink3&sni_mid=147863&sni_rid=147863.8703.121274&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">cucumber</a></b>, finely diced</li>
<li>1 <b><a href="http://lowfatcooking.about.com/od/vegetablesandvegetarian/a/tomatoes.htm?nl=1&nl=1">tomato</a></b>, finely diced</li>
<li>1 <b><a href="http://parenting.blogs.nytimes.com/2014/06/11/lasagna-with-red-chard-satisfies-a-meat-loving-family/?_php=true&_type=blogs&emc=edit_tnt_20140611&nlid=65540101&tntemail0=y&_r=0">avocado</a></b>, finely diced</li>
<li>2 tablespoons <b><a href="http://www.jocooks.com/main-courses/poultry-main-courses/caramelized-pineapple-chicken-quesadillas-with-strawberry-salsa/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+JoCooks+%28Jo+Cooks%29">cilantro</a></b>, finely chopped</li>
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<b>Masala-Dusted Tortilla Chips</b><br />
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<li>6 <b><a href="http://www.vegetariantimes.com/recipe/tortilla-lasagna/">sprouted tortillas</a></b></li>
<li>6 tablespoons <b><a href="http://southernfood.about.com/od/tomatoes/r/bacon-lettuce-tomato-salad.htm?nl=1">olive oil</a></b></li>
<li>3 teaspoons <b><a href="http://allrecipes.com/video/4053/chef-johns-salt-roasted-chicken/detail.aspx?ms=1&prop25=143413634&prop26=DailyDish&prop27=2014-06-05&prop28=Feature_1&prop29=Title&me=1&eaid=9107947">kosher salt</a></b></li>
<li>6 teaspoons <b><a href="http://cuisine.journaldesfemmes.com/definition/300137/garam-masala.shtml?utm_source=greenarrow&utm_medium=mail&utm_campaign=ml75_45recettesdesou">garam masala</a></b></li>
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First, bring a pot of water to a boil and cook <b>shrimp </b>for 1-2 minutes, until they just turn pink. Drain and let cool, then chop them into pieces small enough to be scooped up with a <b>tortilla chip</b>. If using <b>tofu</b>, just cut up into small pieces and pat dry.</div>
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In a large bowl, coming <b>lime juice </b>and <b>red onion</b>. Stir in <b>shrimp </b>or <b>tofu</b>. Cover and refrigerate 1 hour.</div>
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After an hour, stir in <b>cucumber, tomato, avocado </b>and <b>cilantro</b>. Serve with <b>tortilla chips </b>(homemade are best).</div>
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For <b>Masala-Dusted Tortilla Chips</b>:</div>
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Preheat oven to 350. Lay a <b>tortilla </b>on a cutting board. Brush one side with <b>olive oil</b>. Top with another <b>tortilla </b>and brush it with <b>olive oil </b>as well. Repeat with remaining <b>tortillas</b>. Cut into 8 equal pieces. (Since they're all stacked one on top of the other, this becomes really easy as you can cut them all at once.)</div>
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Line a baking sheet with <b>aluminum foil </b>and lightly <b>oil </b>it. Place <b>tortilla </b>pieces on it in a single layer, oiled side up. You may need as many as 3 baking sheets or to cook these in batches.</div>
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Sprinkle with <b>salt </b>and <b>garam masala. </b>Bake for 10 minutes, until crispy. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGCYkBMocO3MnlZ6MPB0ApAOkXB1wddc5AEO85XJTWPnU-pzyLhUuMJboN97wAv5fPfgjlrbKJg7BpVJ9gU1Z66zvrSR0v6H-OsTTrapNO3sCsFXTcpTT1HuSE0uy_iBMZDZOFcv-paY/s1600/IMG_0232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGCYkBMocO3MnlZ6MPB0ApAOkXB1wddc5AEO85XJTWPnU-pzyLhUuMJboN97wAv5fPfgjlrbKJg7BpVJ9gU1Z66zvrSR0v6H-OsTTrapNO3sCsFXTcpTT1HuSE0uy_iBMZDZOFcv-paY/s1600/IMG_0232.JPG" height="200" width="195" /></a><b><i>Links:</i></b></div>
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<li><i><b><a href="http://www.wearenotmartha.com/2013/02/tequila-shrimp-ceviche-with-chile-dusted-tortilla-chips/">Tequila Shrimp Ceviche</a> </b>from <b><a href="http://www.wearenotmartha.com/">We Are Not Martha</a></b></i></li>
<li><i><b><a href="http://www.kutv.com/recipes/features/fresh-kitchen/stories/vid_576.shtml">Chipotle Chicken Salad</a> </b>from <b><a href="http://kutv.com/">KUTV.com</a></b></i></li>
<li><i><b><a href="http://www.toniegirl.com/2014/06/10/tofu-ceviche/">Tofu Ceviche Tacos</a> </b>from <b><a href="http://www.toniegirl.com/">TonieGirl</a></b></i></li>
<li><i><b><a href="http://www.crumblycookie.net/2013/06/02/shrimp-and-avocado-ceviche/">Shrimp and Avocado Ceviche</a> </b>from <b><a href="http://www.crumblycookie.net/">The Way the Cookie Crumbles</a></b></i></li>
<li><i><b><a href="http://community.epicurious.com/post/tofu-ceviche-tacos">Tofu Ceviche Tacos</a> </b>from <b><a href="http://community.epicurious.com/">Epicurious Community Table</a></b></i></li>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-39456877415034056312014-03-25T23:11:00.004-04:002014-03-26T15:01:37.989-04:00Rigatoni with Garlicky White Beans<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-b5SlTq92m8s/UzJE0xf0ZYI/AAAAAAAABE8/DiD0D-IoEOA/s1600/IMG_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-b5SlTq92m8s/UzJE0xf0ZYI/AAAAAAAABE8/DiD0D-IoEOA/s1600/IMG_0152.JPG" height="260" width="400" /></a></div>
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So here we are several days into spring and I'm still cooking and craving winter foods. And why is that, you may very well ask? Because Mother Nature has decided to ignore the astronomical calendar and instead snow is predicted tonight. That's right, snow. At the end of March.<br />
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But instead of whining (or, at least to distract me from it), I've gotten back into the kitchen and revisited a delicious pasta <a href="http://www.epicurious.com/articlesguides/howtocook/dishes/beans" style="font-weight: bold;">and beans dish</a> I adapted from <b><a href="http://smittenkitchen.com/">Smitten Kitchen</a> </b>two months ago but never posted. This was the perfect occasion to remake it, perfect the pictures and write it up! This recipe is hearty and infinitely adaptable. You can use virtually any kind of pasta and any kind of bean. It's a great change of pace from tomato sauces and, even though it's vegan, it's definitely stick-to-your-ribs food. You can serve <b><a href="http://www.foodnetwork.com/recipes/rachael-ray/garlic-roast-chicken-with-rosemary-and-lemon-recipe.html">it with garlic-rosemary</a></b> oil (instructions below), as we did the first night, but it's also delicious as is, reheated (or not) for leftovers. You can also swirl in a spoonful of pesto, homemade or from a jar. If you are eating peppers, I recommend a dash of red pepper flakes. And if you do want some meat, cook up an Italian sausage (sweet or spicy depending on your mood), chop it up and mix it <a href="http://time.com/79/out-with-the-kale/" style="font-weight: bold;">in with the</a> pasta. Leftovers also make a phenomenal soup. Bon appetit!<br />
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<b>Pasta with Garlicky White Beans</b><br />
<i>adapted from <b><a href="http://smittenkitchen.com/blog/2013/01/pasta-and-white-beans-with-garlic-rosemary-oil/">Smitten Kitchen</a></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5I4G3qiiAFI0G1flUXNJR7K4aKlqgL-GsJxMvxKjZlowUZQ8RZCXNvbmxR-l6ZOs8hWAzZYVq4_BclXPP3Oe_8zI7N32UOZBxsC6lif_VBI2r9dDoX3_TBfld6zBaFEJugmVE2-ZFQ1k/s1600/IMG_0144.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5I4G3qiiAFI0G1flUXNJR7K4aKlqgL-GsJxMvxKjZlowUZQ8RZCXNvbmxR-l6ZOs8hWAzZYVq4_BclXPP3Oe_8zI7N32UOZBxsC6lif_VBI2r9dDoX3_TBfld6zBaFEJugmVE2-ZFQ1k/s1600/IMG_0144.JPG" height="238" width="320" /></a>
<li>1 <b><a href="http://www.finecooking.com/recipes/spicy-sausage-escarole-white-bean-stew.aspx">yellow onion</a></b>, quartered</li>
<li>5 baby <b><a href="http://www.recipe.com/harvest-carrot-cake-with-skillet-fruit/?sssdmh=dm17.728514&esrc=nwdr032514">carrots</a></b>, halved</li>
<li>1 stalk <b><a href="http://www.purewow.com/entry_detail/recipe/9460/Get-ready-to-crack-an-egg-on-your-soup.htm?">celery</a></b>, cut in thirds</li>
<li>8 cloves <b><a href="http://www.myrecipes.com/quick-and-easy/dinner-tonight/dinner-tonight-00420000018920/?viewdate=3_25_2014&iid=edit-dt-032514&promkey=xet">garlic</a></b></li>
<li>1/2 cup <b><a href="http://www.finecooking.com/recipes/classic-chicken-cacciatore.aspx">Italian parsley</a></b>, chopped</li>
<li>1/4 teaspoon <b><a href="http://www.pinaycookingcorner.com/2014/03/ginisang-repolyo-sauteed-cabbage-with.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+feedburner%2FFifc+%28Pinay+In+Texas+Cooking+Corner%29">green pepper</a></b></li>
<li>1/2 cup <b><a href="http://www.cannellevanille.com/gluten-free/terisas-citrus/">olive oil</a></b></li>
<li>1 1/2 teaspoons <b><a href="http://www.purewow.com/entry_detail/recipe/9397">kosher salt</a></b></li>
<li>2 tablespoons <b><a href="http://chocolatecoveredkatie.com/2014/01/27/quinoa-pizza-bites/">tomato paste</a></b></li>
<li>3 cups <b><a href="http://food52.com/provisions/products/735-water-bottle-with-charcoal-filter?utm_source=FOOD52+Subscribers+List&utm_campaign=a4a5da31d8-Collection_Launch_Hot_Sauce_Prov_Edit_3_25_2014&utm_medium=email&utm_term=0_191568346e-a4a5da31d8-19087229&mc_cid=a4a5da31d8&mc_eid=b70629230f">water</a> </b>or <b><a href="http://allrecipes.com/Recipe/Curried-Quinoa/Detail.aspx?ms=1&prop25=137495585&prop26=WhatsCooking&prop27=2014-03-20&prop28=Reviews&prop29=Review_2&me=1&eaid=9107947">vegetable broth</a></b></li>
<li>2 cans <b><a href="http://www.purewow.com/entry_detail/recipe/8132">great Northern beans</a></b></li>
<li>12 ounces <b><a href="http://www.food.com/slideshow/10-microwave-meals-for-busy-moms-193/vegetable-rigatoni-5?nl=EDFH_022414_bloglink3&sni_mid=121461&sni_rid=121461.8703.182591&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">rigatoni</a> </b>(we used a <b><a href="http://www.edenfoods.com/store/product_info.php?products_id=101100">kamut and buckwheat</a> </b>blend)</li>
<li>1 tablespoon <b><a href="http://www.myrecipes.com/ingredients/chicken-recipes/best-chicken-salad-10000001890721/?iid=edit-ws-032014&promkey=xet#rosemary-chicken-salad-sandwiches">rosemary</a></b></li>
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In a food processor, chop together <b>onion, carrots, celery, </b>5 cloves <b>garlic, parsley </b>and <b>pepper. </b>(Be careful -- it goes quickly from chopped to pureed.). In a heavy pot over medium heat, heat 1/4 cup <b>olive oil</b>. Add chopped vegetables and sprinkle with <b>salt</b>. Cook 10 minutes, stirring occasionally so they color but don't burn or stick to the bottom of the pot. Add <b>tomato paste</b>, stir, and cook 1 minute. Add <b>water </b>or <b>vegetable broth </b>and scrape up any browned bits from the bottom of the pot. Simmer 5 minutes.</div>
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Add <b>beans </b>and 2 other cups <b>water </b>or <b>vegetable broth</b>. Simmer 15 minutes.</div>
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While <b>beans </b>cook, boil water and cook <b>rigatoni </b>according to package directions. Drain well, reserving 1/2 cup <b>cooking liquid</b>.</div>
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<a href="http://4.bp.blogspot.com/-WgMhamk-B4Y/UzJE0Gl0f_I/AAAAAAAABEw/pPu9GS1tzOM/s1600/IMG_0151.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WgMhamk-B4Y/UzJE0Gl0f_I/AAAAAAAABEw/pPu9GS1tzOM/s1600/IMG_0151.JPG" height="123" width="200" /></a>Once <b>beans </b>are cooked and tasty, take out 1 cup and add it, along with 1/2 cup <b>pasta cooking liquid</b>, into food processor (no need to clean it in between uses!). Puree, then stir back into <b>beans </b>along with <b>rigatoni</b>. Mix well.</div>
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While waiting for everything to come together, remove <b>rosemary </b>leaves from stalk and crush remaining 3 cloves <b>garlic</b>. In a small saucepan over medium-low heat, heat final 1/4 cup <b>olive oil</b>. Add <b>garlic </b>and <b>rosemary </b>and cook just until starting to color, 2 minutes. Pour hot <b>oil </b>over <b>rigatoni </b>in bowls. Enjoy!</div>
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<i>Links:</i></div>
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<li><i><b><a href="http://www.eatingoutloud.com/2008/03/rigatoni-white-beans-and-browned-butter.html">Rigatoni, White Beans and Browned Butter</a> </b>from <b><a href="http://www.eatingoutloud.com/">Eating Out Loud!</a></b></i></li>
<li><i><b><a href="http://www.delish.com/recipefinder/country-style-rigatoni-recipe-7970">Country-Style Rigatoni</a> </b>from <b><a href="http://delish.com/">Delish.com</a></b></i></li>
<li><i><b><a href="http://www.tasteofhome.com/recipes/white-beans-with-rigatoni">White Beans with Rigatoni</a> </b>from <b><a href="http://www.tasteofhome.com/">Taste of Home</a></b></i></li>
<li><i><b><a href="http://www.washingtonsgreengrocer.com/recipes/white-beans-and-rigatoni-kale/detail.htm">White Beans and Rigatoni with Kale</a> </b>from <b><a href="http://www.washingtonsgreengrocer.com/">Washington's Green Grocer</a></b></i></li>
<li><i><b><a href="http://www.food.com/recipe/tuscan-rigatoni-white-beans-24059">Tuscan Rigatoni & White Beans</a> </b>from <b><a href="http://food.com/">Food.com</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-84346894243742159362014-03-21T00:09:00.004-04:002014-03-25T20:20:15.825-04:00Pickled Daikon Radish with Onions<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzlDa4D2knShTKGsk8qgnZ8gCzBz6LT9Jp_U0pgG5E3DRZydiM5kromHyZ9B1geeMvtX2UskBkd0jOu2IklKqYlaiTIFHH1sAteKk2aiCXhSDcIc_EBteCp6yQJm38wj0BVC8gq_4S5I/s1600/Food+137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzlDa4D2knShTKGsk8qgnZ8gCzBz6LT9Jp_U0pgG5E3DRZydiM5kromHyZ9B1geeMvtX2UskBkd0jOu2IklKqYlaiTIFHH1sAteKk2aiCXhSDcIc_EBteCp6yQJm38wj0BVC8gq_4S5I/s1600/Food+137.JPG" height="340" width="400" /></a></div>
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Like many Jewish New Yorkers, I grew up eating pickles. I only liked the sour ones and I would refuse any half-sour or (G-d forbid) raw cucumbers. As I put it, I only liked them when they were all grown up! And the only pickles I liked <b><a href="http://en.wikipedia.org/wiki/Pickled_cucumber">were pickled cucumbers</a></b>. While my parents got excited about gourmet blends including dill tomatoes, I scoffed and picked out <b><a href="http://kosherfood.about.com/od/sidedishes/r/pickles.htm">the pickled cucumbers</a></b> (or "real pickles" as I haughtily called them).<br />
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Well, tastes change over time and now I eat cucumbers at all stages of their lives. I also got introduced to <b><a href="http://smittenkitchen.com/blog/2013/06/pickled-vegetable-sandwich-slaw/">other pickled vegetables</a></b>, first at Korean restaurants and then, as I explored Body Ecology Diet's recommendations of cultured vegetables. I discovered that lots of vegetables <b><a href="http://artyfax.squidoo.com/delicious-homemade-pickled-onions">were delicious pickled</a></b> -- greens, carrots and even beets. (I still <b><a href="http://foodinjars.com/2013/03/guest-post-green-tomatoes/">think pickled tomatoes</a></b> are a waste of good tomatoes, though.) And, as my tastes became more refined, I found that I liked a little kick in my pickles, be it from garlic, ginger or, as in this recipe, <b><a href="http://en.wikipedia.org/wiki/Onion">onions</a></b>.</div>
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So when I stumbled across a recipe in <i><b><a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735">Nourishing Traditions</a></b> </i><b><a href="http://www.foodnetwork.com/recipes/tyler-florence/sweet-pickled-daikon-radish-recipe.html">for pickled daikon</a> <a href="http://whiteonricecouple.com/recipes/vietnamese-pickled-carrots-daikon/">radish</a></b>, I was intrigued. <b><a href="http://www.almanac.com/plant/radishes">Radishes often have</a></b> a bite all their own (<b><a href="http://www.naturalimport.com/recipes_for_daikon">although daikon is</a></b> much more mild). And, while I had never made pickles myself, this way I could control everything that went into them. And we all know how much I enjoy doing that! I ended up adapting this from a recipe from <i><b><a href="http://www.vegetariantimes.com/">Vegetarian Times</a></b></i>. The original called for jalapenos but, since I'm avoiding peppers, I <b><a href="http://urbanlegends.about.com/od/fooddrink/a/leftover_onions_are_poisonous.htm">used onions instead</a></b> for my "kick". These are sweet and fairly mild -- a great addition to a salad or <b><a href="http://www.insideshopper.com/home/2013/11/spicing-up-your-thanksgiving-leftovers/">sandwich</a></b> or, as I did for lunch today, served alongside some fish and fresh tomatoes. Bon appetit!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGvlcGILtqCzzq7bXH0wHkgXhXZALePgIiAqQ3EFxHxRBC9fyGoeWettnkAy3EpRHfWrbiZcROvKEc8DxJxPM9xhCwWMaTaCFQxMJ2kChfRJ0MPK_gDq0oPsu1a4ZtpCsAuI2mMIuEvI/s1600/Food+135.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGvlcGILtqCzzq7bXH0wHkgXhXZALePgIiAqQ3EFxHxRBC9fyGoeWettnkAy3EpRHfWrbiZcROvKEc8DxJxPM9xhCwWMaTaCFQxMJ2kChfRJ0MPK_gDq0oPsu1a4ZtpCsAuI2mMIuEvI/s1600/Food+135.JPG" height="197" width="200" /></a><b>Pickled Daikon Radish with Onions</b></div>
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<ul>
<li>1 <b><a href="http://kblog.lunchboxbunch.com/2013/08/spicy-peanut-tofu-sandwich.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Kathy%27s+Blog%3A+Healthy.+Happy.+Life.%29">daikon</a></b>, cubed</li>
<li>8 baby <b><a href="http://baking.about.com/od/cakes/r/tropicalcarrot.htm?nl=1">carrots</a></b>, chopped</li>
<li>1/2 <b><a href="http://frenchfood.about.com/od/sidedishes/r/Pear-And-Red-Onion-Gratin-Recipe.htm?nl=1">sweet onion</a></b>, thinly sliced</li>
<li>1 <b><a href="http://frenchfood.about.com/od/sidedishes/r/Pear-And-Red-Onion-Gratin-Recipe.htm?nl=1">yellow onion</a></b>, thinly sliced</li>
<li>2 teaspoons <b><a href="http://chocolatecoveredkatie.com/2014/03/18/healthy-samoas-girl-scout-cookies/">sea salt</a></b></li>
<li>1 cup <b><a href="http://www.finecooking.com/recipes/maple-chipotle-barbecued-chicken-thighs.aspx">cider vinegar</a></b></li>
<li>1/4 cup <b><a href="http://thechalkboardmag.com/superfood-spotlight-lucuma">lucuma powder</a></b></li>
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Place <b>daikon, carrots, onions </b>and <b>sea salt </b>in a large bowl. Toss well and let sit 1 hour to draw out excess moisture. Drain well, then transfer to jar(s), packing down well. In a small saucepan over high heat, bring <b>vinegar </b>and <b>lucuma </b>to a boil. Whisk until <b>lucuma</b> is completely dissolved (it has a tendency to clump so whisk or stir to dissolve). Pour liquid over <b>vegetable mixture </b>in jar(s). Refrigerate at least 3 hours. You can store these in the refrigerator for quite a while. Enjoy!</div>
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<i>Links:</i></div>
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<li><i><b><a href="http://www.davidlebovitz.com/2012/04/pickled-radishes-recipe/">Pickled Radishes</a> </b>from <b><a href="http://www.davidlebovitz.com/">David Lebovitz</a></b></i></li>
<li><i><b><a href="http://www.simplyrecipes.com/recipes/vietnamese_daikon_and_carrot_pickles/">Vietnamese Daikon and Carrot Pickles</a> </b>from <b><a href="http://www.simplyrecipes.com/">Simply Recipes</a></b></i></li>
<li><i><b><a href="http://www.phamfatale.com/id_1807/title_Vietnamese-Pickled-Carrot-and-Daikon-Recipe-Do-Chua/">Vietnamese Pickled Carrot and Daikon</a> </b>from <b><a href="http://www.phamfatale.com/">Pham Fatale</a></b></i></li>
<li><i><b><a href="http://www.closetcooking.com/2010/07/vietnamese-pickled-carrots-and-daikon.html">Vietnamese Pickled Carrots and Daikon Radish</a> </b>from <b><a href="http://www.closetcooking.com/">Closet Cooking</a></b></i></li>
<li><i><b><a href="http://www.blueapron.com/recipes/korean-chicken-lettuce-wraps-with-pickled-daikon-radish">Korean Chicken Lettuce Wraps with Pickled Daikon Radish & Cellophane Noodles</a> </b>from <b><a href="http://www.blueapron.com/">Blue Apron</a></b></i></li>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-4990459599655265022014-02-23T13:12:00.003-05:002014-02-27T21:52:14.920-05:00Chard, Red Lentil & Potato Slow Cooker Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Xdzmac44K6A/Uwo49sQYWLI/AAAAAAAAA90/oOlOODKHJ1A/s1600/IMG_0133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Xdzmac44K6A/Uwo49sQYWLI/AAAAAAAAA90/oOlOODKHJ1A/s1600/IMG_0133.JPG" height="380" width="400" /></a></div>
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I don't know what the weather's been like where you are, but here in NYC, this winter has been a BEAST. Every time we think we're getting a respite (like today when it's sunny and in the 50's), it lasts for a couple of days and then, just when we're starting to relax, we're hit with another polar vortex and temperatures drop down thirty degrees overnight and stay that way for another week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nd1J_maSwTJQNInim-N8murMb7wd2e94h7_9SjpE94yEjMmk4pQnXVWxx4yLJLK6t6VudOvUSEXmLis_M2iCU0zv6qR93d3VjyjRGST4VK70H_6QM4ll2wGc_1sS2tDYmefGsBlfhME/s1600/IMG_0130.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nd1J_maSwTJQNInim-N8murMb7wd2e94h7_9SjpE94yEjMmk4pQnXVWxx4yLJLK6t6VudOvUSEXmLis_M2iCU0zv6qR93d3VjyjRGST4VK70H_6QM4ll2wGc_1sS2tDYmefGsBlfhME/s1600/IMG_0130.JPG" height="178" width="200" /></a>My favorite season is summer and I really do not handle cold weather well. So my first inclination at times like these is to hibernate and not leave the house (or my bed) again until spring. Sadly, that's not an option. But I <b><a href="http://localfoods.about.com/od/preparationtips/tp/Secrets-to-Homemade-Soup.htm">can make soups</a></b> -- warming, delicious, vegetable-filled, <b><a href="http://www.artofmanliness.com/2010/11/02/5-stick-to-your-ribs-soups-from-around-the-country/">stick-to-your ribs soups</a></b>, to be exact. Like this one that I adapted from <b><a href="http://ohmyveggies.com/">Oh My Veggies</a></b>, a fabulous vegetarian food blog that I just recently stumbled upon.<br />
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I had an enormous bunch <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16">of chard that</a></b> was starting to wilt and so I wanted an easy way to use it up but I needed to be in and out of the house all day. However, I still wanted to come home to a hot meal. That, my friends, is a perfect time to dust off <b><a href="http://allrecipes.com/recipes/everyday-cooking/slow-cooker/">your slow cooker</a></b>, fill it up and forget about it while you do sundry other things like go to work, defrost yourself and do laundry. Ah, laundry. Because the more clothes you have to wear, the more you have to wash (yet another reason to prefer summer).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp1Q2KqGJTUB-OtwKDJcjDBcEwWVO_K8VN62kn4wnfVuS9WHecSSKh1oTF-JA5CnYuaQZyfEJEcqnJ1Wz4ZKeLnUAitt1WFmmfLUVJpfDR_jHlM6JaQlGyioTAZ2ZC_g2w8T4Z4k-Lv4/s1600/IMG_0131.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp1Q2KqGJTUB-OtwKDJcjDBcEwWVO_K8VN62kn4wnfVuS9WHecSSKh1oTF-JA5CnYuaQZyfEJEcqnJ1Wz4ZKeLnUAitt1WFmmfLUVJpfDR_jHlM6JaQlGyioTAZ2ZC_g2w8T4Z4k-Lv4/s1600/IMG_0131.JPG" height="200" width="169" /></a>But <b><a href="http://www.wikihow.com/Live-on-Soup-for-Fast-Weight-Loss">this soup only</a></b> dirties two dishes -- <b><a href="http://allrecipes.com/recipe/meatiest-vegetarian-chili-from-your-slow-cooker/">your slow cooker</a></b> and a skillet to saute the aromatics. And if you're lucky (and I am), both of those can go into the dishwasher. So, really, what have you got to lose? If you have the extra time, soak <b><a href="https://sites.google.com/site/spiritualfoodcsa/food-a-pedia/brown-lentils">the lentils overnight</a></b> with some kombu (or, if you're really good about planning ahead, even do it for a few days so they can sprout). If not, no worries -- they'll be just as delicious. I prefer <b><a href="http://www.foodnetwork.com/recipes/winner-aarti-sequeira1/mums-everyday-red-lentils-recipe.html">red lentils for</a></b> <b><a href="http://en.wikipedia.org/wiki/Campbell_Soup_Company">this soup since</a></b> they melt down into the broth, making it into more of a stew. For extra protein, serve with chicken or, to make it heartier, over rice. Turn <b><a href="http://www.farmfreshfeasts.com/2013/01/creamed-swiss-chard-with-back-bacon.html">leftovers into lasagna</a></b>. Bon appetit!<br />
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I'm making this my submission for <b><a href="http://www.rickiheller.com/2014/02/wellness-weekend-february-27-march-3-2014/">Wellness Weekend</a></b>, hosted and created by <b><a href="http://www.rickiheller.com/">Ricki Heller</a></b>!<br />
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<b>Chard, Lentil & Potato Slow Cooker Soup</b><br />
<i>adapted from <b><a href="http://ohmyveggies.com/">Oh My Veggies</a></b></i><br />
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<a href="http://3.bp.blogspot.com/-MMK_3ILJz1o/Uwo488R413I/AAAAAAAAA9g/Pq5kYHcs8Ks/s1600/IMG_0132.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MMK_3ILJz1o/Uwo488R413I/AAAAAAAAA9g/Pq5kYHcs8Ks/s1600/IMG_0132.JPG" height="137" width="200" /></a>
<li>1 cup <b><a href="http://www.recipe.com/blogs/cooking/cold-weather-comfort-one-pot-hot-sausage-lentil-slaw/">red lentils</a></b></li>
<li>1 piece <b><a href="http://www.edenfoods.com/store/product_info.php?products_id=108880">kombu</a></b></li>
<li>1 tablespoon <b><a href="http://www.foodandwine.com/recipes/marcona-almond-blondies?xid=DAILY022214MarconaAlmondBlondies">olive oil</a></b></li>
<li>1 <b><a href="http://www.finecooking.com/recipes/beef-pinto-bean-chili-cornbread-crumbles.aspx">yellow onion</a></b>, chopped</li>
<li>4 stalks <b><a href="http://www.purewow.com/entry_detail/recipe/9137">celery</a></b>, chopped</li>
<li>5 baby <b><a href="http://allrecipes.com/Recipe/Penne-with-Zucchini-Asparagus-and-Parmigiano-Reggiano-Cheese/Detail.aspx?ms=1&prop25=135302910&prop26=DailyDish&prop27=2014-02-21&prop28=Feature_2&prop29=Title&me=1&eaid=9107947">carrots</a></b>, chopped</li>
<li>3 cloves <b><a href="http://chinesefood.about.com/od/vegetablesrecipes/r/Bok-Choy-Recipes-Garlic-Bok-Choy-Recipe.htm?nl=1">garlic</a></b>, minced</li>
<li>1 bunch <b><a href="http://www.epicurious.com/recipes/food/views/Swiss-Chard-with-Horseradish-51142410?mbid=RF&spMailingID=6088037&spUserID=MjQ1OTc4MjY2NjES1&spJobID=380326235&spReportId=MzgwMzI2MjM1S0">Swiss chard</a></b>, leaves separated from the stalks and everything chopped</li>
<li>4 <b><a href="http://www.celiac.com/glutenfreemall/glutenfreeda-beef-potato-glutenfree-burrito-frozen-unit-p-1381.html">Yukon Gold potatoes</a></b>, diced</li>
<li>6 cups <b><a href="http://www.foodandwine.com/recipes/maple-glazed-carrots?xid=DAILY021814MapleGlazedCarrots">vegetable broth</a></b></li>
<li>1 tablespoon <b><a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html">liquid aminos</a> </b>(or <b><a href="http://www.bemindfulbehuman.com/index.php/warm-winter-salad-week-roasted-sweet-potato-salad-with-tamari-almonds-and-goat-cheese/">tamari</a></b>)</li>
<li>1/2 teaspoon <b><a href="http://food52.com/provisions/products/652-maine-salt-beehive-cellar?utm_source=FOOD52+Subscribers+List&utm_campaign=b00fa112a4-Gifts_Under_100_Prov_Edit_12_16_2013&utm_medium=email&utm_term=0_191568346e-b00fa112a4-19087229">French sea salt</a></b></li>
<li>1/2 teaspoon <b><a href="http://www.foodnetwork.com/recipes/packages/comfort-foods/easy-comfort-food-recipes/easy-comfort-food-recipes.page-11.html?nl=ROTD_021814_featureheadline&sni_mid=118696&sni_rid=118696.502.594981&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">black pepper</a></b>, freshly ground</li>
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If you have time, soak <b>lentils </b>and <b>kombu </b>in a clean bowl with enough cold water to cover them by several inches, for anywhere from 1 hour to 3 days. If going the sprouting route, change water 3 times/day.</div>
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Drain <b>lentils </b>and set aside. Heat <b>oil </b>in a large skillet over medium-low heat. Add <b>onion, celery, carrots, garlic </b>and <b>Swiss chard stems </b>and cook, covered, 8 minutes.</div>
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Place <b>cooked aromatics, lentils, potatoes, broth </b>and <b>liquid aminos </b>into slow cooker. Stir so everything is nicely mixed up together and cook 8 hours on low.</div>
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When cooked, stir in <b>Swiss chard leaves </b>and raise slow cooker temperature to high. Cover and cook an additional 5-10 minutes until chard is soft and has integrated into the soup. Serve, topped with <b>salt </b>and <b>pepper</b>. Enjoy!</div>
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<i>Links:</i></div>
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<li><i><b><a href="http://ohmyveggies.com/recipe-chard-lentil-potato-slow-cooker-soup/">Chard, Lentil & Potato Slow Cooker Soup</a> </b>from <b><a href="http://ohmyveggies.com/">Oh My Veggies</a></b></i></li>
<li><i><b><a href="http://www.food.com/recipe/lentil-soup-with-swiss-chard-128777">Lentil Soup with Swiss Chard</a> </b>from <b><a href="http://food.com/">Food.com</a></b></i></li>
<li><i><b><a href="http://www.saltandpaprika.com/2011/03/18/slow-cooker-red-lentil-and-swiss-chard-soup/">Slow Cooker Red Lentil and Swiss Chard Soup</a> </b>from <b><a href="http://www.saltandpaprika.com/">Salt and Paprika</a></b></i></li>
<li><i><b><a href="http://southernfood.about.com/od/crockpotsoup/r/bl17c8.htm">Lentil Soup with Lamb Shanks, Slow Cooker</a> </b>from <b><a href="http://about.com/">About.com</a></b></i></li>
<li><i><b><a href="http://www.girlmakesfood.com/slow-cooker-lentils-vegan/">Vegetarian Slow Cooker Lentils</a> </b>from <b><a href="http://www.girlmakesfood.com/">Girl Makes Food<br />
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-81546065245930077092014-02-20T09:35:00.000-05:002014-02-23T12:56:08.004-05:00Potato and Celeriac Puree<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MT6AqebBVDA/UwYQ4A585yI/AAAAAAAAA8w/j9Hi96kmhT0/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MT6AqebBVDA/UwYQ4A585yI/AAAAAAAAA8w/j9Hi96kmhT0/s1600/IMG_0125.JPG" height="268" width="400" /></a></div>
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Nutritionists often tell us to eat as many different colors as we can. <b><a href="http://www.theguardian.com/world/2014/feb/18/ukraine-protesters-clash-police-reform">And on a</a></b> good day, I can probably get three or four onto my plate -- white, green, <b><a href="http://www.pinterest.com/saltypineapple/pink-red/">pink and red</a></b>. But there are some colors that we almost never get such as my favorite, purple.<br />
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That all changed the other night with <b><a href="http://www.tripadvisor.com/LocationPhotoDirectLink-g257475-d3655129-i64906285-Captain_s_Table-Coolum_Beach_Sunshine_Coast_Queensland.html">this delectable puree</a></b>. Yes, <b><a href="http://www.npr.org/2013/11/20/246223754/you-can-t-judge-a-celery-root-by-its-looks">it's another celeriac</a></b> (white) recipe but this time I mixed <b><a href="http://www.bbc.co.uk/food/recipes/roastceleriacwithmar_85617">the celeriac</a> <a href="http://healthyeating.sfgate.com/purple-potatoes-nutrition-2182.html">with purple potatoes</a></b>. <b><a href="http://frenchfood.about.com/od/soupsandstews/r/Celeriac-Parsnip-Soup-Recipe.htm">The celeriac blended</a></b> right in with <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48">the potatoes and</a> <a href="http://www.youtube.com/watch?v=Ukf7oxWbQBQ">we</a></b> wound up with this exquisite meal, served alongside baked eggplant (for the vegetarian) <b><a href="http://en.wikipedia.org/wiki/Cow_and_Chicken">and chicken</a></b> (for the omnivore). Leftovers we reheated in a 350F oven for 20 <b><a href="http://www.beet.tv/2013/09/weber.html">minutes and served</a></b> under buffalo steak (for the omnivore) and portobello mushrooms (for the vegetarian). A great take on a more traditional (and less colorful) meal!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YtfQSjRTR26WDdXKHea5c6WnKlWcn3lYKw6kCjd3kw206JuO11JAhS14z-T8JI0BGNQZ1cJmnUKCUis06wK9rR0Eduf1SA6Pj2BPkjyjlHmz0fuAqL1ilzD7Rcs93xZ4F9KKCOQQ0RY/s1600/IMG_0122.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YtfQSjRTR26WDdXKHea5c6WnKlWcn3lYKw6kCjd3kw206JuO11JAhS14z-T8JI0BGNQZ1cJmnUKCUis06wK9rR0Eduf1SA6Pj2BPkjyjlHmz0fuAqL1ilzD7Rcs93xZ4F9KKCOQQ0RY/s1600/IMG_0122.JPG" height="200" width="149" /></a>A note about dairy: as many of you know, I have been avoiding dairy (to the best of my cheese-addicted abilities) for almost a year. I recently re-introduced clarified butter (ghee) into my <b><a href="http://health.usnews.com/health-news/blogs/eat-run/2013/10/18/why-the-paleo-diet-works-for-me">diet and I</a></b> love it. It brought an especially rich quality to <b><a href="http://www.wikihow.com/Make-Tomato-Puree">the</a> <a href="http://www.parents.com/recipes/baby-food/how-to-vegetable-puree/">puree and mixed</a></b> perfectly with the rice milk. If you're avoiding dairy of all sorts, feel free to substitute coconut oil instead.<br />
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<b><a href="http://www.morewords.com/ends-with/puree/">This puree ended</a></b> up a little chunky (which I love -- anything too silky smooth bores me about halfway through). If, however, you prefer <b><a href="http://www.seriouseats.com/2010/07/how-to-make-a-vegetable-puree.html">a smoother puree</a></b>, mash <b><a href="http://spanishfood.about.com/od/tapas/ss/tortilla_4.htm">the potatoes and</a> <a href="https://www.jamieoliver.com/recipes/vegetables-recipes/celeriac-gratin">celeriac</a> <a href="http://www.deliaonline.com/recipes/type-of-dish/soups/slow-cooked-celery-and-celeriac-soup.html">in</a></b> the food processor instead <b><a href="http://www.thefreedictionary.com/by+hand">of by hand</a></b>. Bon appetit!<br />
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<b>Potato and Celeriac Puree</b><br />
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<ul>
<li>1.5 lbs <b><a href="http://vegetarian.about.com/od/soupsstewsandchili/r/splitpeasoup.htm?nl=1">purple potatoes</a>, </b>cubed</li>
<li>1/2 teaspoon <b><a href="http://www.finecooking.com/recipes/pork-chops-cider-dijon-pan-sauce.aspx">kosher salt</a></b></li>
<li>1 <b><a href="http://omnivorevegetarian.blogspot.com/2014/02/fennel-celeriac-parsley-and-red-onion.html">celeriac</a></b>, peeled and cubed</li>
<li>1 cup <b><a href="http://www.foodandwine.com/slideshows/risotto?xid=DISH021614TheCreamiestCheesiestRisottos">rice milk</a></b></li>
<li>2-4 tablespoons <b><a href="http://www.pauladeen.com/videos/single/clarifying_butter/">clarified butter</a></b></li>
<li>1/2 teaspoon <b><a href="http://food52.com/provisions/products/50-jacobsen-salt-co-flake-finishing-sea-salt">French sea salt</a></b></li>
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Put <b>potatoes </b>into a large pot and cover with cold water (make sure the pot is big enough to fit the <b>celeriac </b>too and that you put in enough water to cover both). Add <b>kosher salt</b>. Bring pot to a boil over high heat, covered, and cook 10 minutes. Add <b>celeriac </b>and boil another 10 minutes. Drain and return to pot.</div>
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Meanwhile, in a small saucepan, bring <b>rice milk </b>to a boil. Using a <b><a href="http://allrecipes.com/Recipe/Day-Before-Mashed-Potatoes/Detail.aspx?ms=1&prop25=131509266&prop26=RecipeNotes&prop27=2014-01-07&prop28=TidBit&prop29=Link_2&me=1&eid=9107947">potato masher</a></b>, mash <b>potatoes </b>and <b>celeriac </b>as smoothly as desired (you could also do this in a food processor). Add 1/4 cup <b>milk </b>and stir (and mash) vigorously until absorbed by the vegetables. Add 1/2-1 tablespoon <b>butter </b>and stir (and mash) until absorbed. Continue adding 1/4 cup <b>milk </b>and 1/2-1 tablespoon <b>butter </b>until puree is a cohesive texture and as rich and decadent as you desire. Sprinkle with <b>sea salt </b>and serve.</div>
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<b><i>Links:</i></b></div>
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<ul>
<li><i><b><a href="http://www.bonappetit.com/recipe/celery-root-and-potato-mash">Celery Root and Potato Mash</a> </b>from <b><a href="http://www.bonappetit.com/">Bon Appetit</a></b></i></li>
<li><i><b><a href="http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/puree-of-potato-and-celeriac-with-garlic.html">Puree of Potato and Celeriac with Garlic</a> </b>from <b><a href="http://www.deliaonline.com/">Delia Online</a></b></i></li>
<li><i><b><a href="http://www.epicurious.com/recipes/food/views/Celeriac-Mash-231604">Celeriac Mash</a> </b>from <b><a href="http://epicurious.com/">Epicurious.com</a></b></i></li>
<li><i><b><a href="http://allrecipes.com/recipe/celeriac-mash/">Celeriac Mash</a> </b>from <b><a href="http://allrecipes.com/">Allrecipes.com</a></b></i></li>
<li><i><b><a href="http://www.forloveofthetable.com/2011/03/celeriac-and-potato-puree.html">Celery Root and Potato Puree</a> </b>from <b><a href="http://www.forloveofthetable.com/">For Love of the Table</a></b></i></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-55723751510732411362014-02-14T10:58:00.001-05:002014-02-27T21:26:01.094-05:00Fennel, Celeriac, Parsley and Red Onion Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIvf-5lBy1xoib3uS0XUmrwoGOeKNzGFzibfO_towNpjQ2dX7EonA3Nw0xbrCV36VLk7H749lYX_8bpXnzg5tLO68pCA_hBa_HhsgmKj3k0jWAStzIoEunEt1JaBXe6StiaEg6RDVy7M/s1600/IMG_0114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIvf-5lBy1xoib3uS0XUmrwoGOeKNzGFzibfO_towNpjQ2dX7EonA3Nw0xbrCV36VLk7H749lYX_8bpXnzg5tLO68pCA_hBa_HhsgmKj3k0jWAStzIoEunEt1JaBXe6StiaEg6RDVy7M/s1600/IMG_0114.JPG" height="209" width="320" /></a></div>
I'm spoiled. I live in New York City, surrounded by wonderful supermarkets (I have three to choose from everyday, not to mention the two that I choose not to frequent because there are better options) <b><a href="https://www.apple.com/retail/learn/one-to-one/terms.html">and one to</a></b> two Greenmarkets within walking distance as well as countless others a short subway ride away. I can get fresh vegetables (in and out of season) and, while I try to eat seasonally to keep costs down and quality up, I don't fret about it too much if one of us has a hankering for eggplant or tomatoes in the middle of February.<br />
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As for how this affects my cooking, unless we're having company over, I try not to buy too many ingredients for any one meal (another side of keeping <b><a href="http://www.wastecostsolutions.com/">costs and waste</a></b> down). So I take for granted that I'll have flavorful ingredients that don't need much to make them <b><a href="http://www.101cookbooks.com/archives/vibrant-tasty-green-beans-recipe.html">vibrant and tasty</a></b>.<br />
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But <b><a href="http://allrecipes.com/recipe/groovy-who-brought-that-pasta-salad/">this salad brought</a></b> all these facts starkly into relief. A <b><a href="http://www.delish.com/recipes/cooking-recipes/winter-salads#slide-1">simple winter salad</a></b>, it's a delightful <b><a href="http://www.womenshealthmag.com/nutrition/orange-fennel-recipe#.">mix of fennel</a></b>, <b><a href="http://localmilkblog.com/2013/12/celery-root-goat-cheese-agnolotti.html">celeriac and parsley</a></b>, all tied together with a simple olive <b><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe.html">oil and lemon</a></b> juice <b><a href="http://livingtastefully.weebly.com/2/post/2009/10/friday-night-dinner-a-dressed-up-wedge-of-iceberg.html">dressing and sprinkled</a></b> with toasted pumpkin seeds. Sounds perfect, no? Well, it was good but neither <b><a href="http://localfoods.about.com/od/fall/tp/aboutceleryroot.htm">my celeriac nor</a></b> <b><a href="http://www.thefennel.com.my/">my fennel was</a></b> anywhere near as flavorful as it should have been. So, while it was tasty, it wasn't fantastic. As the vegetarian put it, "The flavors are all good but they're so quiet!"<br />
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So why, you might ask, am I even sharing this with you? Because it is good. <b><a href="http://www.dailymail.co.uk/tvshowbiz/reviews/article-2559074/Lego-hits-cinema-real-block-buster.html">And it's a</a> <a href="http://www.finecooking.com/slideshows/winter-salad-recipes.aspx">winter salad</a></b> (which is exceedingly rare. <b><a href="http://www.eatright.org/">And</a></b>, if you make it with exceptionally fresh ingredients (like from a garden if you're lucky enough to have one), it will be phenomenal.<br />
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I'm entering this in <b><a href="http://www.glutenfreecat.com/2014/02/raw-foods-thursdays-22714/">Raw Foods Thursday</a> </b>on <b><a href="http://www.glutenfreecat.com/">Gluten-Free Cat</a>. </b>Join us!<br />
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<b>Fennel, Celery Root, Parsley and Red Onion Salad</b><br />
<i>adapted from the <b><a href="http://www.washingtonpost.com/pb/recipes/fennel-celery-root-parsley-and-red-onion-salad/11438/">Washington Post</a></b></i><br />
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<ul>
<a href="http://4.bp.blogspot.com/-EcyLdd9aNi0/Uv4_fxK7TRI/AAAAAAAAA78/3w5adui0QR4/s1600/IMG_0115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EcyLdd9aNi0/Uv4_fxK7TRI/AAAAAAAAA78/3w5adui0QR4/s1600/IMG_0115.JPG" height="149" width="200" /></a>
<li>2 tablespoons raw (preferably sprouted), unsalted <b><a href="http://honestcooking.com/roasted-butternut-squash-soup-with-ginger-and-fennel-seeds/?utm_source=Honest+Cooking+List&utm_campaign=b4bbdb207f-Wednesday+12+Feb&utm_medium=email&utm_term=0_f4c620240a-b4bbdb207f-681702821">pumpkin seeds</a></b></li>
<li>1 tablespoon <b><a href="http://allrecipes.com/video/1096/roasted-garlic-cauliflower/detail.aspx?ms=1&prop25=134546972&prop26=DailyDish&prop27=2014-02-12&prop28=Feature_2&prop29=Title&me=1&eaid=9107947">olive oil</a></b></li>
<li>1/2 bulb <b><a href="http://food52.com/recipes/23996-celeriac-and-potato-soup-with-mushroom-walnut-and-celery-leaf-salad?utm_source=FOOD52+Subscribers+List&utm_campaign=51f64d5c39-Midweek_Edit_Prov_1_22_2014&utm_medium=email&utm_term=0_191568346e-51f64d5c39-19087229">celeriac</a></b>, peeled and cut into long thin strips</li>
<li>1 bulb <b><a href="http://www.epicurious.com/recipes/food/views/Roasted-Shellfish-with-Coriander-Fennel-and-Meyer-Lemon-241330?mbid=RF&spMailingID=6116693&spUserID=MjQ1OTc4MjY2NjES1&spJobID=381111138&spReportId=MzgxMTExMTM4S0">fennel</a></b>, thinly sliced</li>
<li>1/2 <b><a href="http://chinesefood.about.com/od/beef/r/beefwithonion.htm?nl=1">red onion</a></b>, thinly sliced</li>
<li>leaves from 1 bunch <b><a href="http://www.finecooking.com/recipes/radicchio-cauliflower-salad-toasted-breadcrumbs.aspx">Italian parsley</a></b>, chopped</li>
<li>1/4 cup <b><a href="http://www.finecooking.com/recipes/mini-burgers-roasted-red-pepper-relish.aspx">extra-virgin olive oil</a></b></li>
<li>1 <b><a href="http://allrecipes.com/Recipe/Minted-Lemon-Asparagus/Detail.aspx?ms=1&prop25=134707164&prop26=DailyDish&prop27=2014-02-13&prop28=Review_2&prop29=Detail&me=1&eaid=9107947">lemon</a></b>, juiced</li>
<li>1/2 teaspoon <b><a href="http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Cream-with-Graham-Crackers-and-Sea-Salt-51214830?mbid=RF&spMailingID=6117022&spUserID=MjQ1OTc4MjY2NjES1&spJobID=381116872&spReportId=MzgxMTE2ODcyS0">sea salt</a></b></li>
<li>1/8 teaspoon <b><a href="http://food52.com/provisions/products/873-original-pepper-sauce-2-pack?utm_source=FOOD52+Subscribers+List&utm_campaign=f1db3dad33-Collection_Launch_Pantry_Prov_Edit_2_13_2014&utm_medium=email&utm_term=0_191568346e-f1db3dad33-19087229&mc_cid=f1db3dad33&mc_eid=b70629230f">pepper</a>, </b>freshly ground</li>
<li>1 <b><a href="http://homecooking.about.com/library/archive/blavocado.htm?nl=1">avocado</a>, </b>cubed</li>
</ul>
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Preheat oven to 350 degrees. Toss <b>pumpkin seeds </b>with 1 tablespoon <b>olive oil</b>. Roast 6 minutes. Set aside and let cool.</div>
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<div>
In a large bowl, toss together <b>celeriac, fennel, onion </b>and <b>parsley</b>. Add <b>oil, lemon juice, sea salt </b>and <b>pepper </b>and mix well. Taste and adjust seasonings as needed.</div>
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Serve, sprinkling each portion with <b>pumpkin seeds </b>and <b>avocado</b>. Bon appetit!</div>
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<b>Additions?</b> If you want to add some protein, a can of <b><a href="http://food52.com/blog/9686-on-tuna-and-a-zuni-cafe-pantry-pasta?utm_source=FOOD52+Subscribers+List&utm_campaign=5ba04e33df-Digest_Prov_Edit_2_09_2014&utm_medium=email&utm_term=0_191568346e-5ba04e33df-19087229">tuna</a> </b>is a delicious addition. This also works nicely on a sandwich with some sliced <b><a href="http://homecooking.about.com/od/soups/a/souptips.htm?nl=1">turkey</a></b>.<br />
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<b>Drink?</b> A glass of <b><a href="http://threecrowsproductions.com/live/2013/11/american-wine-movie-trailer/">Riesling</a></b>.</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://www.washingtonpost.com/pb/recipes/fennel-celery-root-parsley-and-red-onion-salad/11438/">Fennel, Celery Root, Parsley and Red Onion Salad</a> </b>from <b><a href="http://www.washingtonpost.com/">Washington Post</a></b></i></li>
<li><i><b><a href="http://welcometomyhaus.com/fennel-celery-root-parsley-red-onion-salad">Fennel, Celery Root, Parsley & Red Onion Salad</a> </b>from <b><a href="http://welcometomyhaus.com/">My Haus</a></b></i></li>
<li><i><b><a href="http://www.deliciousdialogues.com/blog/2011/04/fennel-celeriac-parsley-salad">Fennel, Celeriac, Parsley and More</a> </b>from <b><a href="http://www.deliciousdialogues.com/">Delicious Dialogues</a></b></i></li>
<li><i><b><a href="http://sveltegourmand.com/4563_frankiessalad">Fennel, Celery Root, Parsley & Red Onion Salad with Lemon & Olive Oil</a> </b>from <b><a href="http://sveltegourmand.com/">Svelte Gourmand</a></b></i></li>
<li><i><b><a href="http://www.ziplist.com/recipes/1152005-Fennel_Celery_Root_Parsley_and_Red_Onion_Salad">Fennel, Celery Root, Parsley and Red Onion Salad</a> </b>from <b><a href="http://ziplist.com/">ZipList.com</a></b></i></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-18747383023748727922013-12-11T19:42:00.000-05:002013-12-11T19:42:23.806-05:00Red Quinoa, Roasted Celery, Brussels Sprouts, Cippolini Onions and Dulse Salad with Pumpkin Seeds and Lemon Juice<div class="separator" style="clear: both; text-align: center;">
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Most kids, when asked for their least favorite food, immediately say "<b><a href="http://www.cookinglight.com/food/recipe-finder/brussels-sprouts-recipes-00412000080207/">Brussels sprouts</a></b>"! When I talk to adults <b><a href="http://urbanext.illinois.edu/veggies/brusselssprouts.cfm">about Brussels sprouts</a></b>, however, they usually tell me how pleasantly surprised they were to find <b><a href="http://www.nytimes.com/2009/12/22/science/22angi.html">like </a><a href="http://bonnieplants.com/growing/growing-brussels-sprouts/">Brussels sprouts because</a></b> of their bad rep (although spinach was always one of my favorite <b><a href="http://www.mommadefoods.com/">foods and Mom</a></b> would have to make an extra batch of it just for me because I had no desire to share). I don't really remember them being a regular feature on our dinner table though, if they were ever served, I'm share I ate them because I ate everything. Except sun-dried tomatoes. But more on that another time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAX5S20SOzqSU7GRrJH6o56oNTwI6MKEU6XJi6Z4zgs6wpizKpmNmXPs1pNnE2qE8wmFUk_wazIW6g7UGHG17Kn7aGpkWyCIWkbySsvIvORs494NB5wTrhyYDmddeb6drWYu4_Whv6Y0/s1600/DSC00585.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAX5S20SOzqSU7GRrJH6o56oNTwI6MKEU6XJi6Z4zgs6wpizKpmNmXPs1pNnE2qE8wmFUk_wazIW6g7UGHG17Kn7aGpkWyCIWkbySsvIvORs494NB5wTrhyYDmddeb6drWYu4_Whv6Y0/s320/DSC00585.JPG" width="320" /></a><br />
One thing I know is that they're actually quite tasty! For me, I think I assumed that I didn't particularly <br />
<span style="font-weight: bold;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-weight: normal;">The first time I really remember getting </span><b><a href="http://www.foodnetwork.com/good-eats/a-cabbage-sprouts-in-brussels/index.html">into Brussels sprouts</a></b><b> <a href="http://www.dailymail.co.uk/health/article-2518129/Eating-Brussels-sprouts-helps-boost-fertility-men-women.html">was</a></b><span style="font-weight: normal;"><a href="http://www.dailymail.co.uk/health/article-2518129/Eating-Brussels-sprouts-helps-boost-fertility-men-women.html"> </a>where I got into most </span><b><a href="http://smile.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012">foods and cooking</a></b><span style="font-weight: normal;"> in general -- while I was living in Paris. I wish I could say that I fell in </span><b><a href="http://from-brussels-with-love.blogspot.com/">love</a> </b><b><a href="http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html">with Brussels sprouts</a></b><b> <a href="http://www.mercurynews.com/food-wine/ci_24645161/brussels-sprouts-are-love-or-hate-veggie">because</a></b><span style="font-weight: normal;"> of </span><b><a href="http://www.incrediblethings.com/web/some-drunk-french-teens-partied-with-a-stolen-llama/">some incredible French</a></b><span style="font-weight: normal;"> chef at a little bistro that I stopped into but, really, I first had them because I saw a big bin of them at my local produce </span><b><a href="http://business.financialpost.com/2013/12/06/apple-inc-ibeacon/?__lsa=d924-88e9">store and they</a></b><span style="font-weight: normal;"> were by far the cheapest green vegetable available for sale on that cold winter day. I had gone to the </span><b><a href="http://techland.time.com/2013/12/10/sadly-the-pc-industry-doesnt-deserve-a-place-as-nice-as-the-microsoft-store/">store with a</a></b><span style="font-weight: normal;"> French friend who said "Choux de Bruxelles? Vraiment?? But I thought Americans hate them!"</span><br />
<span style="font-weight: bold;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-weight: normal;">"I'm a good </span><b><a href="http://www.scotsman.com/sport/cricket/ashes-alastair-cook-insists-england-remain-hungry-1-3226670">cook and they're</a></b><span style="font-weight: normal;"> cheap," I replied. "How bad could they be?" He responded that I was finally a <i>vraie parisienne.</i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwhEdL6pOutE_zpPbK1LQ2HVMF4qUj8dANxmDtIt8YtuIoUKcZ_koj0aRQl6IDN9Pkuc0EAJt9D_si91bPMUJe37r2SRMSfzRvjyzikYhYwf3S1RQPuTuGKimj0kYH-br3NQmuosb51Y/s1600/DSC00584.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwhEdL6pOutE_zpPbK1LQ2HVMF4qUj8dANxmDtIt8YtuIoUKcZ_koj0aRQl6IDN9Pkuc0EAJt9D_si91bPMUJe37r2SRMSfzRvjyzikYhYwf3S1RQPuTuGKimj0kYH-br3NQmuosb51Y/s200/DSC00584.JPG" width="200" /></a><span style="font-weight: bold;"><span style="font-weight: normal;"><i><br /></i></span></span>
<span style="font-weight: normal;">I don't really remember how I made them that night, but they were probably simply </span><b><a href="http://culinaryarts.about.com/od/eggsdairy/p/butter.htm">cooked with</a> </b><b><a href="http://www.foodnetwork.com/recipes/melissa-darabian/butter-lettuce-with-lardons-and-poached-egg-recipe/index.html">butter and lardons</a></b><b> <a href="http://www.thekitchn.com/ingredient-spotlight-lardons-79578">and really</a></b><span style="font-weight: normal;"> what could be </span><b><a href="http://rapgenius.com/Big-sean-ashley-lyrics#note-2122935">bad with those</a></b><span style="font-weight: normal;"> two additions? After that night, however, they became a regular addition to my table, to the relief of both my </span><b><a href="http://health.howstuffworks.com/human-body/systems/digestive/stomach-growling.htm">stomach and my</a></b><span style="font-weight: normal;"> wallet.</span><br />
<span style="font-weight: bold;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-weight: normal;">Because not everyone (including the vegetarian) is such a fan </span><b><a href="http://nomnompaleo.com/post/1670459416/roasted-brussels-sprouts-and-bacon">of Brussels sprouts</a></b><span style="font-weight: normal;">, for this recipe </span><b><a href="http://www.bbt.com/bbtdotcom/financial-education/security/shredding-personal-documents.page">I shredded them</a></b><b> <a href="http://www.fluentin3months.com/not-mix-up/">and mixed</a></b><span style="font-weight: normal;"> </span><b><a href="http://www.theamericanconservative.com/dreher/let-them-eat-quinoa/">them with quinoa</a></b><span style="font-weight: normal;">, </span><b><a href="http://urbanlegends.about.com/od/medical/a/swine_flu_facts_onions_and_flu.htm">onions and</a></b><span style="font-weight: normal;"> </span><b><a href="http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/onions.html">other</a></b><span style="font-weight: normal;"> goodies. Bon appetit!</span>
<b><u><br /></u></b><br />
<br />
<b><u>Red Quinoa, Roasted Celery, Brussels Sprouts, Cippolini Onions and Dulse Salad with Pumpkin Seeds and Lemon Juice</u></b><br />
<i>inspired by <b><a href="http://smile.amazon.com/Eat-Live-Cookbook-Delicious-Nutrient-Rich/dp/0062286706">Eat to Live Cookbook</a></b></i><br />
<ul>
<li>2/3 cup <b><a href="http://vegetarian.about.com/od/breakfastrecipe1/tp/Breakfast-Quinoa.htm?nl=1">quinoa</a></b></li>
<li>2 cups <b>water</b></li>
<li>1 cup <b>cippolini onions</b>, peeled and halved</li>
<li>1 1/2 cups <b><a href="http://chinesefood.about.com/od/beef/r/Beef-With-Celery.htm?nl=1">celery</a></b>, diced</li>
<li>1 1/2 cups <b><a href="http://www.foodnetwork.com/recipes-and-cooking/budget-friendly-holiday-favorites/pictures/page-13.html?nl=ROTD_121013_TextFeature1&sni_mid=103063&sni_rid=103063.502.516561&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">Brussels sprouts</a></b>, shredded</li>
<li>4 cloves <b><a href="http://allrecipes.com/Recipe/Make-Ahead-Garlic-Toast/Detail.aspx?ms=1&prop25=129279704&prop26=DailyDish&prop27=2013-12-10&prop28=Review_1&prop29=Detail&me=1">garlic</a></b>, minced</li>
<li>dash <b><a href="http://www.celiac.com/articles/23482/1/Gluten-Free-Goes-Gourmet---A-New-Recipe-Book-by-Vicky-Pearl/Page1.html">gourmet pepper</a></b></li>
<li>1 pinch <b>dulse</b></li>
<li>1/2 cup <b><a href="http://www.celiac.com/glutenfreemall/lifeice-berry-bite-cubettes-p-2981.html">goji berries</a></b></li>
<li>1/2 cup <b><a href="http://chocolatecoveredkatie.com/2013/10/22/pumpkin-cinnamon-rolls/">pumpkin seeds</a></b></li>
<li>3/4 cup <b><a href="http://allrecipes.com/video/3786/winter-fruit-salad-with-lemon-poppyseed-dressing/detail.aspx?ms=1&prop25=127455782&prop26=DailyDish&prop27=2013-11-19&prop28=Feature_1&prop29=Title&me=1">lemon juice</a></b></li>
<li>2 teaspoons <b><a href="http://food52.com/provisions/products/597-maple-cracked-black-pepper-caramels?utm_source=FOOD52+Subscribers+List&utm_campaign=3479aec11d-Wildcard_Cozy_Winter_Night_Prov_Edit_12_08_2013&utm_medium=email&utm_term=0_191568346e-3479aec11d-19087229">black pepper</a></b>, freshly ground</li>
<li>2 tablespoons fresh <b><a href="http://www.foodnetwork.com/recipes/ina-garten/thyme-popovers-recipe/index.html?nl=FN12D_120713_section2link3%20%20&sni_mid=102674&sni_rid=102674.313.602240&c32=027b8bfb2ff6d12dd8a94f673c7dbb17">thyme</a></b>, chopped</li>
<li>2 tablespoons <b><a href="http://www.finecooking.com/recipes/Italian/50146.aspx">Italian parsley</a></b>, chopped</li>
</ul>
<div>
Rinse <b>quinoa </b>to remove bitter coating. Drain. In a medium saucepan, combine <b>quinoa </b>and <b>water</b>. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. When cooked, remove from heat (it will have absorbed the <b>water</b>) and let sit until you've finished the <b>vegetables.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuvhLKH5TWXaSCSb1XGXJz1EgwOQa8BoGskamSaMB7FO4JNAYNp2PvESRf-d4NxytIvftOR6njsbT3e7VBGdpHy6yB03E0ryo585N_xr8A7_Pkwz5T4ASsNJfkQgwMZ-HVo9Ozp6XVvE/s1600/DSC00582.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuvhLKH5TWXaSCSb1XGXJz1EgwOQa8BoGskamSaMB7FO4JNAYNp2PvESRf-d4NxytIvftOR6njsbT3e7VBGdpHy6yB03E0ryo585N_xr8A7_Pkwz5T4ASsNJfkQgwMZ-HVo9Ozp6XVvE/s320/DSC00582.JPG" width="320" /></a></div>
Heat a large saute pan over high heat. When very hot, reduce to medium and add <b>onions</b>. Sear for no more than 5 minutes and remove to a bowl.</div>
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Add <b>celery </b>and <b>Brussels sprouts </b>and saute 5 minutes. Add <b>garlic, pepper, dulse, goji berries </b>and <b>pumpkin seeds </b>and saute 1 more minute. Add <b>onions </b>back into the pan along with <b>lemon juice</b>. Saute, scraping up any browned bits that are sticking to the bottom of the pan. Add <b>black pepper</b>, reduce heat to medium-low and cover, cooking another 5 minutes or until <b>vegetables </b>are as tender as you like them.</div>
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Add <b>thyme</b>, <b>parsley </b>and <b>quinoa </b>and toss together until <b>herbs </b>are evenly distributed and <b>quinoa </b>is warmed. Excellent served either warm or at room temperature. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMo48_mz8OtBBTxj5Ifq-NTELJ66KvoGT1daJwvvVEJHQrYNYhAbbAa0HKuTJas0wKQyFOahPt3jdrhtyhC18aUhvVQxKP5KGNFZ7e3HSX842LbS1Y9rW5QM9ciffx8pTmkiRMJ-BNfQ/s1600/DSC00586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMo48_mz8OtBBTxj5Ifq-NTELJ66KvoGT1daJwvvVEJHQrYNYhAbbAa0HKuTJas0wKQyFOahPt3jdrhtyhC18aUhvVQxKP5KGNFZ7e3HSX842LbS1Y9rW5QM9ciffx8pTmkiRMJ-BNfQ/s320/DSC00586.JPG" width="320" /></a></div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://www.danielplan.com/healthyhabits/sidedishes/">118 Guacamole</a> </b>from <b><a href="http://www.danielplan.com/">The Daniel Plan</a></b></i></li>
<li><i><b><a href="http://www.mysteryloverskitchen.com/2013/10/greek-wowie-salad-recipe.html">Greek Wowie Salad</a> </b>from <b><a href="http://www.mysteryloverskitchen.com/">Mystery Lovers' Kitchen</a></b></i></li>
<li><i><b><a href="http://baconshow.blogspot.com/2013/11/3114-roasted-halloumi-bacon-and-tomato.html">Roasted Halloumi, Bacon and Tomato Salad</a> </b>from <b><a href="http://baconshow.blogspot.com/">The Bacon Show</a></b></i></li>
<li><i><b><a href="http://deaghaidhrecipes.wordpress.com/2010/07/27/pininyahang-manok/">Pininyahang Manok -- Pineapple Chicken</a> </b>from <b><a href="http://deaghaidhrecipes.wordpress.com/">Deaghaidh Recipes</a></b></i></li>
<li><i><b><a href="http://lastnightsdinner.net/2007/12/05/on-the-hunt/">Hunter's-Style Chicken</a></b> from <b><a href="http://lastnightsdinner.net/">Last Night's Dinner</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-36339927012573126652013-11-15T01:08:00.002-05:002013-11-15T22:36:00.482-05:00Mushroom Soup, Pate, Porcini Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-O9e954o1Uxc/Uobmbm1BRZI/AAAAAAAAAqg/zyBfC4Y-29k/s1600/DSC00571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://1.bp.blogspot.com/-O9e954o1Uxc/Uobmbm1BRZI/AAAAAAAAAqg/zyBfC4Y-29k/s400/DSC00571.JPG" width="400" /></a></div>
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<span style="font-family: inherit;">As Fall settles in and I reluctantly admit that the cold weather is here to stay, I crave <a href="http://www.cookinglight.com/food/quick-healthy/healthy-soup-recipes-00412000070018/"><b>soups</b></a>. And no thin vegetable broths for me; I want thick, dense and warming umami-laden stews. But how to make one that's vegetarian (with the possible exception of chicken broth), gluten-free and sugar-free, thereby satisfying all our collective dietary restrictions?</span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Enter <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=97"><b>mushrooms</b></a>; lots and lots of <a href="http://en.wikipedia.org/wiki/Edible_mushroom"><b>mushrooms</b></a>. They're chewy, hearty, tasty and the epitome of vegetarian umami. Often sharing the spotlight with barley, I instead made them the star. I strengthened the flavor with homemade chicken broth (although vegetable would do just as well) and Shaoxing wine (you could also use grape juice). The vegetarian partially pureed it with an immersion blender so it was chunky enough that you had to chew, not merely slurp, it.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><a href="http://www.eonline.com/shows/the_soup"><b>The soup</b></a> was rich and filling. One of our guests declared it the best thing I'd ever made and the vegetarian, who normally avoids leftovers like the plague, heated it up for lunch the next day!</span></div>
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<span style="font-family: inherit;"><br />In order to make it into a full meal, <a href="http://pizzacasa.com/menu-3/american-sandwiches/"><b>we also served sandwiches</b></a> with <a href="http://www.yummly.com/recipes/onion-mushroom-jam"><b>mushroom jam</b></a> (<a href="http://chowhound.chow.com/topics/632479"><b>made from dried porcini</b></a> I brought back from Paris last year) and <a href="http://en.wikipedia.org/wiki/P%C3%A2t%C3%A9"><b>pate</b></a> (duck liver for the omnivores and faux gras for the vegetarian). It was a delightful introduction to Fall. Bon appetit!</span></div>
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<span style="font-family: inherit;"><b><br /></b></span>
<br />
<b style="font-family: inherit;">Mushroom Soup, Pate, Porcini Sandwich</b><br />
<span style="font-family: inherit;"><i>adapted from <b><a href="http://www.amazon.com/Le-Pigeon-Cooking-Dirty-Bird/dp/1607744449">Le Pigeon: Cooking at the Dirty Bird</a></b></i></span></div>
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<b><span style="font-family: inherit;">Porcini Jam</span></b></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM6EQTdNHyJfzF-ZR16zn4dQ-lwfXF5YX3OzXK4JAXM9I4VXZ3NsJAzBK7C-KCoV1ooChN_u5O7E7SoaGTLjiwm708AmO9Fne7MOl6bCVr_kwQfeWavbKvRBV9R1jnqMRN5ZIsm2OBs8/s1600/DSC00569.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsM6EQTdNHyJfzF-ZR16zn4dQ-lwfXF5YX3OzXK4JAXM9I4VXZ3NsJAzBK7C-KCoV1ooChN_u5O7E7SoaGTLjiwm708AmO9Fne7MOl6bCVr_kwQfeWavbKvRBV9R1jnqMRN5ZIsm2OBs8/s320/DSC00569.JPG" width="320" /></a><ul>
<li><span style="font-family: inherit;">1/4 cup dried <b>porcini</b></span></li>
<li><span style="font-family: inherit;">1/2 <b>yellow onion</b>, thinly sliced</span></li>
<li><span style="font-family: inherit;">1/2 cup <b>Shaoxing wine</b> (or <b>grape juice</b>)</span></li>
<li><span style="font-family: inherit;">1/4 cup <b>lucuma powder</b></span></li>
<li><span style="font-family: inherit;">1 teaspoon <b>blue diamond salt</b></span></li>
<li><span style="font-family: inherit;">1/4 teaspoon <b>Szechwan peppercorns</b></span></li>
<li><span style="font-family: inherit;">1 cup <b>water</b></span></li>
</ul>
<div>
<b><span style="font-family: inherit;">Mushroom Soup</span></b></div>
<ul>
<li><span style="font-family: inherit;">1/4 cup <b>clarified butter</b> (or <b>coconut oil</b>)</span></li>
<li><span style="font-family: inherit;">1 <b>yellow onion</b>, diced</span></li>
<li><span style="font-family: inherit;">8 cloves <b>garlic</b></span></li>
<li><span style="font-family: inherit;">2 teaspoons <b>garlic salt</b></span></li>
<li><span style="font-family: inherit;">2 1/2 pounds mixed <b>mushrooms </b>(get as exotic assortment as you can find and afford)</span></li>
<li><span style="font-family: inherit;">1 tablespoon fresh <b>thyme</b>, chopped</span></li>
<li><span style="font-family: inherit;">1/4 cup <b>sherry vinegar</b></span></li>
<li><span style="font-family: inherit;">1 cup <b>rice wine</b> (or <b>grape juice</b>)</span></li>
<li><span style="font-family: inherit;">1 cup <b>Cocobiotic</b></span></li>
<li><span style="font-family: inherit;">8 cups <b>chicken broth</b> (or <b>vegetable broth</b>)</span></li>
<li><span style="font-family: inherit;">1 <b>Yukon Gold potato</b>, peeled and chopped</span></li>
<li><span style="font-family: inherit;">1 cup <b>coconut cream</b></span></li>
<li><span style="font-family: inherit;">1/2 cup <b>pate</b> (<b>faux gras</b> for vegetarians, <b>liver pate</b> of your choice for omnivores)</span></li>
<li><span style="font-family: inherit;">16 slices <b>bread</b>, toasted (use <b>sprouted</b>, <b>gluten-free</b> or whatever's appropriate to your diet)</span></li>
<li><span style="font-family: inherit;">2 tablespoons <b>ghee </b>(or <b>olive oil</b>)</span></li>
<li><span style="font-family: inherit;">1 tablespoon <b>chives</b>, minced</span></li>
</ul>
<div>
<span style="font-family: inherit;">Begin by making the jam. Combine dried porcini, onion, rice wine, lucuma powder, salt and pepper in a saucepan over low heat. Cook for 1 hour, adding water as needed and stirring occasionally, until it achieves a jammy consistency but isn't completely dry and stuck to the pan. Remove from heat and set aside. Puree it or leave it chunky (we did the latter).</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Now make the soup: Melt ghee in a pot over medium heat. Add onion, garlic and salt and saute 2 minutes. Add mushrooms and thyme and cook, stirring occasionally, for 10 minutes. Add vinegar, wine and Cocobiotic and cook 2 more minutes. Add broth and potato, lower heat and simmer for 10 minutes. Remove from heat and let cool for 2 minutes. Using an immersion blender, roughly blend soup so the base is thickened but there are still chunks of mushroom. (Unless you want to puree it completely smooth, in which case, do.)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAsD9mKwwCtZVXldfxfmsoNLDJofznOK_ZGT81AzHSZ9DbIkKNb4wCngktpNWyHQI-srynfpDre4E3C0ZcI8v_mvhnrCR_jbdcFRNVdL2CI05ao59er6TNMYW3ZCKjAHvnw2XIZfycM0/s1600/DSC00568.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAsD9mKwwCtZVXldfxfmsoNLDJofznOK_ZGT81AzHSZ9DbIkKNb4wCngktpNWyHQI-srynfpDre4E3C0ZcI8v_mvhnrCR_jbdcFRNVdL2CI05ao59er6TNMYW3ZCKjAHvnw2XIZfycM0/s320/DSC00568.JPG" width="320" /></a><span style="font-family: inherit;">Serve alongside pate, jam, bread and additional ghee. Allow your guests to make their own sandwiches. Sprinkle soup with chives as a garnish. Enjoy!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;"><br /></span></i>
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<i><span style="font-family: inherit;">Links:</span></i></div>
<ul>
<li><i><span style="font-family: inherit;"><a href="http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html"><b>Pates aux Cepes</b></a> from <a href="http://www.seriouseats.com/"><b>Serious Eats</b></a></span></i></li>
<li><i><span style="font-family: inherit;"><a href="http://www.hippressurecooking.com/fancy-in-a-flash-pressure-cooker-porcini-mushroom-pate/"><b>Pressure Cooker Porcini Mushroom Pate</b></a> from <a href="http://www.hippressurecooking.com/"><b>hip pressure cooking</b></a></span></i></li>
<li><i><span style="font-family: inherit;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/warm-porcini-mushroom-flan-with-wild-mushroom-confit-truffle-emulsion-and-crispy-phyllo-threads-recipe/index.html"><b>Warm Porcini Mushroom Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads</b></a> from <a href="http://www.foodnetwork.com/"><b>Food Network</b></a></span></i></li>
<li><i><span style="font-family: inherit;"><a href="http://www.foodnetwork.com/recipes/saras-secrets/creamy-chestnut-soup-with-porcini-mushrooms-and-sauteed-root-vegetables-recipe/index.html"><b>Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables</b></a> from <a href="http://www.foodnetwork.com/"><b>Food Network</b></a></span></i></li>
<li><i><span style="font-family: inherit;"><a href="http://www.jamieoliver.com/recipes/vegetables-recipes/the-real-mushroom-soup"><b>The Real Mushroom Soup</b></a> from <b><a href="http://www.jamieoliver.com/">Jamie Oliver</a></b></span></i><i><span style="font-family: inherit;"><b><div style="display: inline !important;">
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-22234609571300370432013-10-13T18:03:00.000-04:002013-10-13T18:03:10.322-04:00Stuffed Cabbage Rolls with Tomato Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2iRLXZAJ2bUtBQruq38MDtX1lU7DnvitR6hDBZc38BKKsLEJZeR2RG7K2PIC9ysIL7nAVFuF_Yr-bdK1DBc4GID2ZO1M0d1qvevY0v46aDG2-EUvoU08dQ5JDkURXI_EA4drqeE_gPU/s1600/Upper_East_Side_NYC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2iRLXZAJ2bUtBQruq38MDtX1lU7DnvitR6hDBZc38BKKsLEJZeR2RG7K2PIC9ysIL7nAVFuF_Yr-bdK1DBc4GID2ZO1M0d1qvevY0v46aDG2-EUvoU08dQ5JDkURXI_EA4drqeE_gPU/s400/Upper_East_Side_NYC.jpg" width="400" /></a></div>
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From the 1930's through the 1960's, the <b><a href="http://www.nytimes.com/2007/12/14/arts/14expl.html?pagewanted=all&_r=0">Upper East Side</a></b> (where we live now) was known as "Germantown". In fact, East 86th Street was called the "<b><a href="http://www.barrypopik.com/index.php/new_york_city/entry/german_broadway_or_german_boulevard_east_86th_street_in_yorkville/">German Broadway</a></b>". The expression "to 86", used in restaurants to signify to stop serving something (or someone), possibly came out of <a href="http://en.wikipedia.org/wiki/Anti-German_sentiment"><b>anti-German sentiment</b> </a>during <b><a href="http://www.youtube.com/all_comments?v=LQdDnbXXn20">World War II</a></b>. (Now, I have to admit, this was a story I always grew up hearing but could find no <b><a href="http://articles.mercola.com/sites/articles/archive/2011/04/06/frightening-story-behind-the-drug-companies-creation-of-medical-lobotomies.aspx">proof</a></b> of it after an etymological search on the internet. Do any <b><a href="http://www.aquaponics.net.au/forum/showthread.php/5987-Linguistics-101-Lewis-Carroll">linguists</a></b> care to enlighten me?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXg9F1eGvoXpDCebOqfood7g7FAD6NNZYTfbztrI7zIrWTde0chDlZzK6eP5IjtxtfJN502GG8b6kxZ0TvkbYZ5So_hdAe_rz1BB4dLSUN479gQVeNwtCEn8i9jCEUViPD_ki4XIAO0ow/s1600/IMAG0339.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXg9F1eGvoXpDCebOqfood7g7FAD6NNZYTfbztrI7zIrWTde0chDlZzK6eP5IjtxtfJN502GG8b6kxZ0TvkbYZ5So_hdAe_rz1BB4dLSUN479gQVeNwtCEn8i9jCEUViPD_ki4XIAO0ow/s320/IMAG0339.jpg" width="281" /></a>In any <b><a href="http://gapersblock.com/drivethru/event/">event</a></b>, we decided to celebrate our new neighborhood's former roots at our last dinner party by serving <b><a href="http://www.comfycook.com/2011/12/polish-stuffed-cabbage-rolls-with.html">Stuffed Cabbage</a> </b>and <b>Apple Streusel Egg Muffins</b>. Always on the search for cookbooks that will support my diet rather than remind me of all the wonderful foods <b><a href="http://alexandrajamieson.com/im-not-vegan-anymore/">I'm</a></b> now denying myself, I picked up a copy of <i>Practical <b><a href="http://balancedbites.com/category/podcast-episodes/feed">Paleo</a></b></i>. Putting aside the <b><a href="http://files.daffy.za.net/Fitness%20for%20Geeks%20Real%20Science,%20Great%20Nutrition,%20and%20Good%20Health.pdf">health</a></b> claims of going back to how cavemen ate (and, I'd venture to guess, none of these recipes bare any resemblance to cavemen's diets), the <b><a href="http://donmatesz.blogspot.com/2011/06/farewell-to-paleo.html">Paleo</a></b> diet focuses on <b><a href="http://www.dummies.com/how-to/content/eating-clean-for-dummies-cheat-sheet.html">eating</a></b> eggs, fruits, meat, nuts, seafood and vegetables and eliminates dairy, grains and sweeteners. Sounds familiar, <b><a href="http://probasketballtalk.nbcsports.com/2013/09/30/andrew-bynum-ramping-up-activity-but-no-timetable-that-sounds-familiar/">no</a></b>? (I haven't completely eliminated all <b><a href="http://wellnessmama.com/575/how-grains-are-killing-you-slowly/">grains</a></b> but I do try to limit my intake of them so this seemed like an excellent <b><a href="http://www.thefreedictionary.com/jumping-off+point">jumping-off point</a></b>.)<br />
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The biggest problem, in my mind, with a Paleo diet is that, realistically, it's not <b><a href="http://www.ndoherty.com/quit-vegan/">vegetarian-friendly</a></b>. Sure, you can have lots of <b><a href="http://chriskresser.com/got-digestive-problems-take-it-easy-on-the-veggies">vegetables</a></b>, but without legumes, grains or dairy, there's nothing there to really "bulk up" <b><a href="http://kimberlysnyder.net/blog/2012/07/03/12-items-in-your-fridge-that-you-should-throw-away-immediately/">your</a></b> foods and make them filling. There's also a heavy reliance on animal <b><a href="http://www.fao.org/docrep/007/y5019e/y5019e03.htm">protein</a></b>. That said, "vegetarianizing" <b><a href="http://www.scribd.com/doc/157535132/Bean-By-Bean-A-Cookbook-More-than-175-Recipes-for-Fresh-Beans-Dried-Beans-Cool-Beans-Hot-Beans-Savory-Beans-Even-Sweet-Beans">recipes</a></b> is now old-hat. So, it wasn't too hard to adapt the <b>Stuffed <a href="http://rubyreduction.com/2013/01/21/cabbage-rolls-with-tomato-cranberry-sauce/">Cabbage Rolls with Tomato Cranberry Sauce</a> </b>to both our tastes. I'm including the recipe for both <b><a href="http://omnivorevegetarian.blogspot.com/">the omnivore and vegetarian</a></b> versions. <b><a href="http://en.wiktionary.org/wiki/guten_Appetit">Guten appetit</a></b>!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouP__graWpese2f9cizvSWYPxm7YpIwO-VlcjKr4hDlZflfcSTUJNDY8It__pslRm1Xm8Xdsa7z0gm3Ya-8tSZzvUAyAy_1_wCjI8afl9U0qDuxrYFau7DUfy_2H8w6_uM5udFtzEgU4/s1600/IMAG0340.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouP__graWpese2f9cizvSWYPxm7YpIwO-VlcjKr4hDlZflfcSTUJNDY8It__pslRm1Xm8Xdsa7z0gm3Ya-8tSZzvUAyAy_1_wCjI8afl9U0qDuxrYFau7DUfy_2H8w6_uM5udFtzEgU4/s200/IMAG0340.jpg" width="200" /></a><br />
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<b><i style="font-weight: normal;">*<u>Vegetarian's Note:</u> Normally I handle the photographic elements of this blog, but this was one of the more enjoyable meals we've had the pleasure to serve. As you can see from the picture here, this dish was a HUGE hit with our guests :)</i></b><br />
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<b><b>Stuffed Cabbage Rolls with Tomato Cranberry Sauce</b></b><br />
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<ul>
<li>15 ounces fresh (or frozen and defrosted) <b><a href="http://www.cranberries.com/">cranberries</a></b></li>
<li>1 cup <b><a href="http://www.nyc.gov/html/nycwaterboard/html/home/home.shtml">water</a></b></li>
<li>1 tablespoon <b><a href="http://www.rwknudsenfamily.com/products/natural-juices/apricot-nectar">apricot juice</a></b></li>
<li>1 head <b><a href="http://cookingwithamy.blogspot.com/2010/03/all-about-savoy-cabbage.html">savoy cabbage</a>, </b>leaves separated carefully (you'll need about 15 <b>cabbage leaves</b>)</li>
<li>1 teaspoon <b><a href="http://coconutoil.com/">coconut oil</a></b></li>
<li>1 cup <b><a href="http://en.wikipedia.org/wiki/Cauliflower">cauliflower</a></b>, grated (do this in the food processor -- much easier)</li>
<li>1 teaspoon <b><a href="http://www.food.com/library/salt-359">kosher salt</a></b></li>
<li>1 teaspoon <b><a href="http://www.business-standard.com/article/pti-stories/select-copra-declines-on-subdued-offtake-black-pepper-gains-113101000589_1.html">black pepper</a></b>, ground</li>
<li>1 pound <b><a href="http://www.foodnetwork.com/search/ground-lamb/results.do">ground lamb</a> </b>(for omnivores)</li>
<li>1 pound <b><a href="http://www.jamesbeard.org/recipes/rago%C3%BBt-beluga-lentils">beluga lentils</a></b>, cooked (for vegetarians)</li>
<li>4 cloves <b><a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/08/best-garlic-varieties-lidl-peel-cloves">garlic</a></b>, grated (as long as you've already broken out the food processor ...)</li>
<li>1/2 <b><a href="http://onions-usa.org/all-about-onions/colors-sizes-seasons-and-flavors">yellow onion</a></b>, diced</li>
<li>1 teaspoon dried <b><a href="http://homecooking.about.com/od/herbsspices1/a/thymevarieties.htm">thyme</a></b></li>
<li>1 28-ounce can crushed <b><a href="http://en.wikipedia.org/wiki/Pear_tomato">tomatoes</a> </b>(<b><a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-red-peppers-recipe/index.html">roasted red peppers</a> </b>would be a delicious addition as well<span id="goog_1161966287"></span><span id="goog_1161966288"></span><a href="http://www.blogger.com/"></a>!)</li>
</ul>
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<a href="http://2.bp.blogspot.com/-RUZEH_xaHJ0/UlsXIVtmEBI/AAAAAAAAApU/QwLpIUAiO-o/s1600/IMAG0338.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-RUZEH_xaHJ0/UlsXIVtmEBI/AAAAAAAAApU/QwLpIUAiO-o/s320/IMAG0338.jpg" width="192" /></a>First make the <b>cranberry sauce</b>: Cook <b>cranberries </b>and <b>water </b>together in a saucepan for 15 minutes, until all cranberries have popped. Stir in <b>apricot juice</b>. Remove from heat and let come to room temperature.</div>
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Preheat oven to 350 F.</div>
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Fill a large pot with a few inches of water. If you have a steamer basket, place it in the pot, filled with <b>cabbage leaves</b>. Bring water to a boil and steam <b>cabbage leaves </b>until soft and pliable, about 5 minutes. Let cool.</div>
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Meanwhile, melt <b>coconut oil </b>in a large skillet. Add <b>cauliflower </b>and saute, stirring, 3-5 minutes. Add 1/2 teaspoon each <b>salt </b>and <b>pepper</b>.</div>
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In a large mixing bowl, combine <b>lamb </b>(or <b>lentils</b>), <b>cauliflower, garlic, onion, thyme </b>and 1/2 teaspoon each, <b>salt </b>and <b>pepper</b>. (If you don't mind getting your hands dirty, that's the best way to ensure that everything's well mixed together.)</div>
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Fill the bottom of 1 <b>cabbage leaf </b>with 1/4 cup <b>filling</b> and roll, first the bottom, then the sides, finally tucking the ends underneath. repeat with remaining <b>leaves</b>. As you fill them, nestle <b>cabbage leaves</b> tucked side down, in a dutch oven.</div>
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Meanwhile, combine <b>tomatoes </b>and <b>cranberry sauce </b>together in a skillet over medium heat. Cook 5 minutes, until the flavors are blended together. Pour <b>sauce </b>over <b>cabbage rolls</b>.</div>
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Place dish in oven and cover with foil or a lid. Bake 45 minutes. Enjoy</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://tealpatt.blogspot.com/2013/01/stuffed-cabbage-rolls-with-tomato.html">Stuffed Cabbage Rolls with Tomato Cranberry Sauce</a> </b>from <b><a href="http://tealpatt.blogspot.com/">Practical Paleo</a></b></i></li>
<li><i><b><a href="http://rubyreduction.com/2013/01/21/cabbage-rolls-with-tomato-cranberry-sauce/">Cranberry Rolls with Tomato Cranberry Sauce</a> </b>from <b><a href="http://rubyreduction.com/">Ruby Reduction</a></b></i></li>
<li><i><b><a href="http://smittenkitchen.com/blog/2009/02/alexs-moms-stuffed-cabbage/">Alex's Mom's Stuffed Cabbage</a> </b>from <b><a href="http://smittenkitchen.com/">smitten kitchen</a></b></i></li>
<li><i><b><a href="http://theshiksa.com/2011/10/22/stuffed-cabbage-leaves/">Stuffed Cabbage Leaves</a> </b>from <b><a href="http://theshiksa.com/">The Shiksa Blog</a></b></i></li>
<li><i><b><a href="http://www.hungry-girl.com/show/moms-favorites-flooshs-stuffed-cabbage-recipe">Floosh's Stuffed Cabbage</a> </b>from <b><a href="http://www.hungry-girl.com/">Hungry Girl<br />
</a></b></i><i><b></b></i></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com5tag:blogger.com,1999:blog-3224315421213152796.post-57934045983376521322013-09-03T21:17:00.000-04:002013-09-03T21:17:34.663-04:00Green Beans with Heirloom Tomatoes, Shallots and Olives<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DZvUqBHzWsxV5O0uT-0fZXtHPw3uDX1w1dmCdo2NjdAnwqrBAF0QTBj3QLkvVeqKE_xfmJ8tDkKkUPMYmEDXGFg5-QMt6wxf82CT_Ra9vycX_x7xyeET-JX1JxUwompiBxcqdMI4OJ0/s1600/Central_Park_Reservoir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DZvUqBHzWsxV5O0uT-0fZXtHPw3uDX1w1dmCdo2NjdAnwqrBAF0QTBj3QLkvVeqKE_xfmJ8tDkKkUPMYmEDXGFg5-QMt6wxf82CT_Ra9vycX_x7xyeET-JX1JxUwompiBxcqdMI4OJ0/s400/Central_Park_Reservoir.jpg" width="400" /></a></div>
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Hello, <b><a href="http://onlocationtours.com/locations/upper-east-side/">Upper East Side</a></b>! Believe it or not, the vegetarian and I have moved again -- this time to the <b><a href="http://www.yelp.com/biz/candle-79-new-york">Upper East Side</a></b>. This is my first time living on the Upper East Side and, trepidatious as I first was, I'm now settling into <b><a href="http://www.crazyauntpurl.com/archives/blogging_is_my_therapy/">my</a></b> routines here and really enjoying myself. For the vegetarian, this is a <b><a href="http://m.decaturdaily.com/mobile_adv/">homecoming</a></b> of sorts -- his first apartment in NYC was only four blocks away from our current home. While a lot in the neighborhood has changed, much is also still the same and we've been having lots of fun discovering new places and rediscovering <b><a href="http://www.oldhousegardens.com/OHGInNewsArchives.asp">old</a></b> ones.<br />
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<b><a href="http://www.mybestnewyorkny.com/">My favorite new</a></b> discovery thus far (surprise, surprise) has been the <a href="http://www.grownyc.org/greenmarket-site/manhattan/82-greenmarket"><b>82nd Street Greenmarket</b></a>. Having grown up with the <b><a href="http://www.grownyc.org/greenmarket-site/manhattan/union-square-greenmarket">Union Square Greenmarket</a></b> (and then spent time getting to know the various markets in Paris when I lived there), it's always been comforting for <b><a href="http://www.ultraclay.com/about_me/">me</a></b> to be able to walk to a market, talk to farmers and base my purchases on what's actually fresh and tasty and seasonal rather than whatever the supermarket managers decided to put on sale that week.<br />
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This <b><a href="http://www.yelp.com/biz/union-square-greenmarket-new-york">Greenmarket</a></b> is one of the best I've been to. It's mostly in a <b><a href="http://ny.curbed.com/tags/churches">church</a></b> courtyard but also spills out onto the surrounding sidewalk. Nowhere near as big as <b><a href="http://www.yelp.com/biz/villa-florence-san-francisco">Union Square</a></b>, I actually find it more manageable. There's fruit, vegetables, fish, goat (I got some goat merguez), baked goods (including some that are <b><a href="http://en.wikipedia.org/wiki/List_of_Chopped_episodes">sugar-free and gluten-free</a></b>!) and eggs. I went with a list and came <b><a href="http://www.dailymail.co.uk/tvshowbiz/article-2305589/Kourtney-Kardashian-kicks-Kim-home-discovering-hired-investigator-spy-Scott-Disick.html">home</a></b> with two bulging bags -- including lots of surprises I wasn't planning on getting. <b><a href="http://www.twofatbellies.com/category/csa/">Two</a></b> things I was thrilled to get were <b><a href="http://en.wikipedia.org/wiki/Green_bean">green beans</a></b> and heirloom tomatoes. This time of year, I can have tomatoes three times a day (and I often <b><a href="http://chemistry.about.com/b/2013/07/20/do-debbie-meyer-and-evert-fresh-green-bags-work.htm">do) and they went wonderfully with the green</a></b> beans. Alongside <b>Mustard Greens with (<a href="http://www.bonappetit.com/recipe/raw-mustard-greens-salad-with-gruy-re-and-anchovy-croutons">Anchovy</a>)-Garlic <a href="http://www.williams-sonoma.com/recipe/kale-salad-creamy-lemon-dressing.html">Dressing</a></b> they were the stars of our Housewarming party. <b><a href="http://www.bamco.com/">Bon appetit</a></b>!<br />
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<b>Green Beans with Heirloom Tomatoes, Shallots and Olives</b><br />
<a href="http://1.bp.blogspot.com/-Nnkxr5us_7I/UiaJnOMdHCI/AAAAAAAAAoY/EQlC2z33b9s/s1600/greenbeans9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="304" src="http://1.bp.blogspot.com/-Nnkxr5us_7I/UiaJnOMdHCI/AAAAAAAAAoY/EQlC2z33b9s/s320/greenbeans9.jpg" width="320" /></a><i>adapted from <b><a href="http://deborahmadison.com/vegetable-literacy/">Vegetable Literacy</a></b></i><br />
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<ul>
<li>3/4 pound <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134">green beans</a></b></li>
<li>1 <b><a href="http://en.wikipedia.org/wiki/Shallot">shallot</a>, </b>sliced crosswise</li>
<li>4 teaspoons <b><a href="http://www.webmd.com/diet/apple-cider-vinegar">apple cider vinegar</a></b></li>
<li>10 dried <b><a href="http://en.wikipedia.org/wiki/Olive">black olives</a></b></li>
<li>4 cloves <b><a href="http://en.wikipedia.org/wiki/Black_garlic_(food)">garlic</a></b></li>
<li>1 heirloom <b><a href="http://www.youtube.com/watch?v=T0xVthFSJBg">slicing tomato</a></b></li>
<li>1 tablespoon + 1/8 teaspoon <b><a href="http://seasalteatery.wordpress.com/">sea salt</a></b></li>
<li>1/8 teaspoon <b><a href="http://en.wikipedia.org/wiki/Pepper">pepper</a>, </b>freshly ground</li>
<li>1 1/2 tablespoons <b><a href="http://www.oliveoiltimes.com/extra-virgin-olive-oil">extra-virgin olive oil</a></b></li>
<li>handful <b><a href="http://ohioline.osu.edu/hyg-fact/1000/1644.html">basil</a> </b>leaves, torn into strips</li>
</ul>
<div>
Fill a large pot with water and bring it to a boil. While the water's boiling, prep your other ingredients: trim the tails (and tips, if necessary) from the <b>beans</b>. Stir the <b>shallot </b>together with the <b>vinegar </b>in a small bowl. Chop the <b>olives </b>and <b>garlic</b> together. Chop the <b>tomato </b>into small chunks.</div>
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Once the water comes to a boil, add 1 tablespoon <b>salt</b> along with the <b>beans</b>. Cook for 5 minutes. Drain and dry in a dish towel.</div>
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Put the <b>beans </b>into a large bowl and toss with <b>olives</b> and <b>garlic</b>. Add <b>salt </b>and <b>pepper </b>to taste. Drain <b>shallots </b>from <b>vinegar</b>, reserving both separately. Whisk <b>olive oil </b>into <b>vinegar </b>and pour over <b>beans</b>. Strew <b>shallots </b>on top, along with <b>tomatoes </b>and <b>basil</b>. Gently toss everything together. Serve room temperature. Enjoy!</div>
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<div>
<i>Links:</i></div>
<div>
<ul>
<li><i><b><a href="http://mychiclife.com/2011/09/19/green-beans-with-onions-and-heirloom-tomatoes/">Green Beans with Onions and Heirloom Tomatoes</a> </b>from <b><a href="http://mychiclife.com/">My Chic Life</a></b></i></li>
<li><i><b><a href="http://withfoodandlove.com/small-plates-vegetables/sauteed-string-beans-with-fresh-heirloom-marinara/">Sauteed Green Beans with Heirloom Tomato Marinara Sauce</a> </b>from <b><a href="http://withfoodandlove.com/">With Food + Love</a></b></i></li>
<li><i><b><a href="http://smittenkitchen.com/blog/2008/05/green-bean-and-cherry-tomato-salad/">Green Bean and Cherry Tomato Salad</a> </b>from <b><a href="http://smittenkitchen.com/">smitten kitchen</a></b></i></li>
<li><i><b><a href="http://groundworksfarmmt.com/2013/08/24/sauteed-string-beans-with-heirloom-tomato-marinara-sauce/">Sauteed String Beans with Heirloom Tomato Marinara Sauce</a> </b>from <b><a href="http://groundworksfarmmt.com/">Groundworks Farm</a></b></i></li>
<li><i><b><a href="http://www.parade.com/134546/sanuraweathers/heirloom-tomato-and-green-beans-with-ginger-vinaigrette/">Heirloom Tomato and Green Beans with Ginger Vinaigrette</a> </b>from <b><a href="http://www.parade.com/">Parade</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-49996281631879015472013-08-06T19:37:00.000-04:002013-08-06T19:55:59.538-04:00Rosemary Chicken with Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR08064-f5KWqTuwpyLRh0aWdAJu8TSszEzW4neFZLG7I_qMZnOWJY9yERWx0D1aCLGElTLOa7JdLqVQfL29iwpAiuhVn0bkG72k1I5gF4Or2JiKLkoUDV3FHUVqg_vfTsAU76ptZ3Mmk/s1600/DSC00345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR08064-f5KWqTuwpyLRh0aWdAJu8TSszEzW4neFZLG7I_qMZnOWJY9yERWx0D1aCLGElTLOa7JdLqVQfL29iwpAiuhVn0bkG72k1I5gF4Or2JiKLkoUDV3FHUVqg_vfTsAU76ptZ3Mmk/s400/DSC00345.JPG" width="400" /></a></div>
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<b><a href="http://forums.gardenweb.com/forums/load/sqfoot/msg021236045129.html">Sometimes, the best-laid plans</a></b> just don't work out quite as well as you had hoped. Take today's <b><a href="https://support.cloud.engineyard.com/entries/21406977-Custom-Chef-Recipes-Examples-Best-Practices">recipe, for example</a></b>. The <b><a href="http://www.recipe.com/honey-rosemary-chicken-with-yukon-gold-potatoes/?sssdmh=dm17.653909&esrc=nwrc022813">original recipe</a></b> featured flavorful chicken cooked in the slow cooker on a bed of onions and Yukon Gold potatoes. <b><a href="http://www.thatsoundsdelicious.com/">Sounds delicious</a></b>, no? I figured I would eat the chicken and the <b><a href="http://www.thecurvycarrot.com/2011/02/24/vegetarian-split-pea-soup/">vegetarian and I would split</a></b> the onions and potatoes.<br />
<br />
Fast forward several months, however, and <b><a href="http://www.teambeachbody.com/connect/message-boards/-/message_boards/message/134470939">I'm</a></b> now avoiding white potatoes. But no problem; I <b><a href="http://aggie-horticulture.tamu.edu/vegetable/additional-resources/carver-sweetpotatoes/">can still have sweet potatoes</a></b>. That won't change things too much; the <b><a href="http://theveganmom.com/raisingaveganfamily/">vegetarian</a> </b>and I love sweet potatoes! So I loaded up the <b><a href="http://www.crock-pot.com/hints.aspx">slow cooker</a></b> and set it to cook for 6 hours.<br />
<br />
Then life <b><a href="http://www.relevantmagazine.com/life/relationships/3-things-i-wish-i-knew-we-got-married">got</a></b> in the way and I decided to give everything another two hours. But we still weren't ready to eat (we were rehearsing at home that day) so the slow cooker flipped over <b><a href="http://www.kiroastro.com/writings/colorado.html">into</a></b> its "warm" mode. Several hours later, I finally dished everything up, along with some <a href="http://markbittman.com/recipe/barley-salad-with-cucumber-and-yogurt-dill-dressing/"><b>Rice Salad with Cucumber and Dill Dressing</b></a>, and, starving, we sat down to eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBBmd013k-Nu16wt7EryCfbSX-Cr5dT-EQPmCEhXl_d1OPtITrmLL4U2ykhyphenhyphenXerziKdP4U5ZT6Gr51OCknXIbtKFyvYPtwVT9JVeXRanGT9-RLenymNiFFg-FIM70_c0Fy9LdE110xxU/s1600/DSC00347.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBBmd013k-Nu16wt7EryCfbSX-Cr5dT-EQPmCEhXl_d1OPtITrmLL4U2ykhyphenhyphenXerziKdP4U5ZT6Gr51OCknXIbtKFyvYPtwVT9JVeXRanGT9-RLenymNiFFg-FIM70_c0Fy9LdE110xxU/s200/DSC00347.JPG" width="200" /></a><b><a href="http://sohowwasyourday.com/">So</a></b> how was it? <b><a href="http://www.notmycrimestillmysentence.org/?page_id=190">Truth be told, it wasn't</a></b> very good. The <b><a href="http://www.yelp.com/biz/chicken-shack-royal-oak-2">chicken</a></b> was certainly tender but everything was SO greasy! And the sweet potatoes and onions had melted together (along with the chicken juice, which normally doesn't bother the vegetarian but this time, <b><a href="http://nourishbyashlyn.com/">well</a></b>, it just wasn't very good) into a sweet and gooey mess. <b><a href="http://en.wikipedia.org/wiki/Yuck_(band)">Yuck</a></b>!<br />
<br />
<b><a href="http://slcommunitycelebration.com/so-how-did-we-do/">So what did we do</a></b>? I <b><a href="http://auto.howstuffworks.com/under-the-hood/salvage-used-junkyard-parts/salvage-title.htm">salvaged</a></b> what I could. The chicken (drained and stored without its greasy liquid) ended up <b><a href="http://wellnessmama.com/5888/how-to-make-bone-broth-tutorial/">making</a></b> many meals for the next week. Reheated (or cut up cold to form <b><a href="http://smittenkitchen.com/blog/2013/05/greek-salad-with-lemon-and-oregano/">salads</a></b>), it provided a delightful protein addition. And the <b><a href="https://vimeo.com/40086531">vegetables</a></b>? I kept planning to <b><a href="http://corycopeland.net/2012/08/15/what-to-do-when-your-ex-moves-on/">make</a></b> them into a soup of some sort but, truthfully, I never had the heart to so I eventually threw them out.<br />
<br />
Now, you may be wondering why I'm even including this <b><a href="http://hair.allwomenstalk.com/recipes-for-homemade-hair-growth-treatments">recipe</a></b>? Well, first of all, the <b><a href="http://www.npr.org/2012/05/25/153709184/whats-the-secret-to-great-tomato-flavor">flavors</a></b> were really very good! I would definitely try this again, but with a few <b><a href="http://cncculturefactory.wordpress.com/2011/03/11/review-the-adjustment-bureau-with-bonus-londoners-appendix-incl-the-everyman-cinema-and-canteen/">adjustments</a></b>:<br />
<ul>
<li>6 hours of <b><a href="http://www.hippressurecooking.com/wp-content/manuals/Samsung/cukcoo_manual_CRP-HF0615F.pdf">cooking time on low and no</a></b> "warming time"</li>
<li>Defatting the <b><a href="http://voices.yahoo.com/easy-slow-cooker-rotisserie-style-chicken-3770254.html?cat=22">chicken before placing it in the slow cooker</a></b></li>
<li>Leaving the sweet <b><a href="http://www.simplyrecipes.com/recipes/potato_salad/">potatoes</a></b> whole (or, if you eat them, using Yukon Golds)</li>
</ul>
<div>
What else <b><a href="http://collegeapps.about.com/od/theartofgettingaccepted/a/what-would-you-do-differently-interview-question.htm">would you do differently</a></b>? Do you ever have a great <b><a href="http://www.100daysofrealfood.com/real-food-resources/">recipe idea</a></b>, only to have it not come out exactly (or at all) as planned? Let us know in the <b><a href="http://www.law.harvard.edu/library/services/comments-suggestions.html">comments</a></b>!<br />
<br />
<b>Rosemary Chicken with Sweet Potatoes</b><br />
<i>adapted from <b><a href="http://recipe.com/">Recipe.com</a></b></i><br />
<br />
<ul>
<li>12 bone-in, skinless <b><a href="http://en.wikipedia.org/wiki/Chicken">chicken</a> </b>thighs</li>
<li>1 tablespoon <b><a href="http://nyoliveoil.com/">olive oil</a></b></li>
<li>1 pound <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64" style="font-weight: bold;">sweet potatoes</a>, cut in half (2-3 <b>sweet potatoes</b>)</li>
<li>1 <b><a href="http://en.wikipedia.org/wiki/Red_onion">red onion</a></b>, cut into thin wedges</li>
<li>6 cloves <b><a href="http://www.wikihow.com/Make-Garlic-Oil">garlic</a></b>, minced</li>
<li>1/4 cup <b><a href="http://www.mayoclinic.com/health/pomegranate-juice/AN01227">pomegranate juice</a></b></li>
<li>2 tablespoons <b><a href="http://www.fitsugar.com/10-Reasons-Lemon-Juice-Good-You-14860617">lemon juice</a></b></li>
<li>2 tablespoons <b><a href="http://en.wikipedia.org/wiki/Potato_starch">potato starch</a></b></li>
<li>1 tablespoon <b><a href="http://rosemarysnyc.com/">rosemary</a></b>, coarsely chopped</li>
<li>1 teaspoon <b><a href="http://www.npr.org/2013/06/14/191321488/whats-a-juniper-berry-and-how-do-i-cook-with-it">juniper berries</a></b></li>
<li>1/4 teaspoon <b><a href="http://www.blackpepper.co.nz/">black pepper</a></b>, freshly ground</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEMoegbVXOo8DksWf6tusydmLva59VxSO09hBcUUvxVpb_h7WTyGYjZ8yuMf3uPYA8w2XxY1FRGOozkuwbaq3ZI7j225Wy27BbJJzcxi-roLEDfmifLyTH0N-k4X3MrZrz602f5aOXKU/s1600/DSC00339.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEMoegbVXOo8DksWf6tusydmLva59VxSO09hBcUUvxVpb_h7WTyGYjZ8yuMf3uPYA8w2XxY1FRGOozkuwbaq3ZI7j225Wy27BbJJzcxi-roLEDfmifLyTH0N-k4X3MrZrz602f5aOXKU/s200/DSC00339.JPG" width="200" /></a>Rinse <b>chicken, </b>defat as best you can, and pat dry. In a large skillet over medium-high heat, heat <b>olive oil</b>. Add <b>chicken </b>(you may need to do this in batches, depending on the size of your skillet) and brown, 1-2 minutes per side.</div>
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Place <b>sweet potatoes</b>, <b>onion </b>and <b>garlic </b>in the bottom of your slow cooker. Top with <b>chicken</b>. In a small bowl, whisk together <b>pomegranate juice, lemon juice potato starch, rosemary, juniper berries </b>and <b>black pepper</b>. When well combined, pour over <b>chicken</b>. Cover and cook on low for 6 hours. Enjoy!</div>
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<i>Links;</i><br />
<ul>
<li><b><a href="http://www.food.com/recipe/rosemary-chicken-and-sweet-potatoes-71235">Rosemary Chicken and Sweet Potatoes</a> </b>from <b><a href="http://food.com/">Food.com</a></b></li>
<li><b><a href="http://www.healthychoice.com/products/cafe-steamers/rosemary-chicken-and-sweet-potatoes">Rosemary Chicken & Sweet Potatoes</a> </b>from <b><a href="http://www.healthychoice.com/">Healthy Choice</a></b></li>
<li><b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-and-sweet-potatoes-with-shallots-recipe-00000000028088/index.html">Chicken and Sweet Potatoes with Shallots</a> </b>from <b><a href="http://www.realsimple.com/">Real Simple</a></b></li>
<li><b><a href="http://www.yummly.com/recipes/sweet-potato-chicken-rosemary">Sweet Potato Chicken Rosemary Recipes</a> </b>from <b><a href="http://www.yummly.com/">Yummly</a></b></li>
<li><b><a href="http://brokeassgourmet.com/articles/rosemary-roasted-chicken-legs-with-sweet-potatoes">Rosemary-Roasted Chicken Legs with Sweet Potatoes</a> </b>from <b><a href="http://brokeassgourmet.com/">BrokeAss Gourmet</a></b></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-35030830758574390622013-08-02T15:48:00.001-04:002013-08-02T15:48:22.366-04:00Peppery Breakfast WrapI <b><a href="http://www.dragosroua.com/how-and-why-we-get-bored/">get bored</a></b> easily. This doesn't mean that I can't watch long plays or movies or read long books -- quite the opposite, actually, <b><a href="http://en.wikiquote.org/wiki/Wikiquote:Quote_of_the_Day">if</a></b> the piece is enthralling enough. <b><a href="http://www.commondreams.org/views05/1201-22.htm">No -- it's the repetition</a></b> I can't take. I don't like <b><a href="http://www.city-data.com/forum/work-employment/182195-how-does-anyone-do-same-thing.html">doing the same thing every day</a></b>. Nor <b><a href="http://thehealthyapron.com/2012/05/01/do-you-eat-the-same-thing-every-day/">do I like eating the same thing every day</a></b>. (The <b><a href="http://articles.mercola.com/sites/articles/archive/2011/10/13/vegetarian-movie-forks-over-knives--critically-reviewed.aspx">vegetarian</a></b>, on the other hand, pretty much subsisted on the same 3-5 meals his entire life until we moved in together.) Even as a child, I was <b><a href="http://www.weightymatters.ca/2011/09/why-i-never-eat-breakfast-cereal.html">never content with having a bowl of cereal every day for breakfast</a></b>. That <b><a href="http://www.forbes.com/sites/calebmelby/2013/06/21/can-paula-deen-survive-without-the-food-network-i-hope-not/">might</a></b> work 1-2 days a week but, after that, I would just pick at it until my indulgent mother got the hint and provided me with something else.<br />
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Now that I've <b><a href="http://www.bulletproofexec.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/">made the commitment to my</a></b> health to have breakfast every day (and now that cereal is off the table for me), I've had to rack my brains to come up with interesting breakfasts that I can make in the mornings that will be protein-rich, healthy and not too time-consuming. When in doubt, I just <b><a href="http://www.thekitchn.com/basic-techniques-how-to-fry-an-93632">fry an egg</a></b> since that takes almost no time and I can pretty much do it in my sleep.<br />
<br />
When I get bored, I've found the best <b><a href="http://summertomato.com/6-things-to-consider-before-buying-a-juicer-other-tips-for-fruit-vegetable-juicing-2/">thing</a></b> is to add some vegetables. This also helps in the neverending quest to <b><a href="http://www.amazon.com/VB6-Before-Weight-Restore-Health/product-reviews/0385344740">eat</a> </b>all the produce I buy with the very best of intentions but which always seems to be just a little bit too much for two people to eat. So now I base <b><a href="http://hearthealthyvince.tumblr.com/">my</a></b> breakfasts around whatever vegetable is "on its way out".<br />
<br />
This wrap, however, is one of those wonderful <b><a href="http://www.babble.com/best-recipes/22-creative-tasty-ways-to-have-eggs-for-dinner/">egg dishes that can</a></b> also qualify as "breakfast for dinner". In fact, I made it for our last Monthly Cooking <b><a href="http://andkathleen.com/">Adventure</a> </b>and everyone devoured them! It was also very easy for entertaining -- I set everything up like a buffet so that <b><a href="http://www.huffingtonpost.com/bridal-guide/top-10-wedding-guest-_b_2204609.html">guests</a></b> could make their own wraps, perfectly suiting them to their tastes. We also made rice and <b><a href="http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-chickpea-salad/">chickpeas and some sauteed yellow squash</a></b> (see what I mean about buying too many vegetables?). The recipe below is for <b><a href="http://chocolatecoveredkatie.com/2011/08/28/single-serving-blueberry-muffin/">one person; just multiply it by however many people you're serving</a></b> breakfast to. <b><a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon appetit</a></b>!<br />
<br />
<b>Peppery Breakfast Wrap</b><br />
<i>adapted from <b><a href="http://www.amazon.com/The-Skinny-Rules-Nonnegotiable-Principles/dp/030799015X">The Skinny Rules</a></b></i><br />
<br />
<ul>
<li>1 tablespoon <b><a href="https://en.wikipedia.org/wiki/Olive_oil">olive oil</a></b></li>
<li>1/2 cup <b><a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3025/2">arugula</a></b>, chopped</li>
<li>2-3 <b><a href="http://www.simplyrecipes.com/recipes/ingredient/egg/">eggs</a></b></li>
<li>1 teaspoon <b><a href="http://www.food.com/library/pepper-337">black pepper</a>, </b>freshly ground</li>
<li>1 <b><a href="http://www.bobsredmill.com/organic-brown-rice-flour.html">brown rice flour</a> <a href="http://en.wikipedia.org/wiki/Tortilla">tortilla</a></b>, warmed</li>
</ul>
<div>
Over medium heat, heat <b>olive oil </b>in a skillet big enough to hold all your <b>eggs. </b>Add <b>arugula </b>and cook 2 minutes, until wilted. Meanwhile, scramble <b>eggs </b>in a bowl. Season well with plenty of <b>black pepper</b>.</div>
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Add <b>eggs </b>to pan, lower heat and scramble (I recommend a plastic whisk so you won't scratch your pan) until they're to your taste. Remove from heat and spoon into <b>tortilla</b>. Roll up and eat!</div>
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<i>Links:</i></div>
<div>
<ul>
<li><i><b><a href="http://www.myrecipes.com/recipe/spinach-egg-breakfast-wrap-00420000004306/">Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese</a> </b>from <b><a href="http://myrecipes.com/">MyRecipes.com</a></b></i></li>
<li><i><b><a href="http://www.health.com/health/recipe/0,,00420000004306,00.html">Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese</a> </b>from <b><a href="http://health.com/">Health.com</a></b></i></li>
<li><i><b><a href="http://joyinmykitchen.blogspot.com/2011/03/potato-pepper-and-egg-breakfast-wraps.html#.UfwH3ZKTgTY">Potato Pepper and Egg Breakfast Wraps</a> </b>from <b><a href="http://joyinmykitchen.blogspot.com/">Finding Joy in My Kitchen</a></b></i></li>
<li><i><b><a href="http://www.avocadocentral.com/avocado-recipes/California-Avocado-Breakfast-Burrito">California Avocado Breakfast Burrito</a> </b>from <b><a href="http://www.avocadocentral.com/">Hass Avocado</a></b></i></li>
</ul>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-40434793528160287722013-07-05T17:50:00.004-04:002013-07-05T17:50:58.517-04:00Garlic Jelly<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ihlqv2B88LE/Udc_GRhtFVI/AAAAAAAAAlY/cq6B7EtYJ3I/s1600/DSC00331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://4.bp.blogspot.com/-Ihlqv2B88LE/Udc_GRhtFVI/AAAAAAAAAlY/cq6B7EtYJ3I/s400/DSC00331.JPG" width="400" /></a></div>
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One of the most exciting (and frustrating!) parts of <b><a href="http://goodcheapeats.com/2013/06/5-easy-ways-to-go-sugar-free/">going sugar-free</a></b> is adapting tried-and-true recipes and techniques that have always relied on <b><a href="http://corp.popsugar.com/">sugar</a> </b>but, instead, finding new ways of making them without. Case in point: <b><a href="http://wiki.workatjelly.com/w/page/12752597/FrontPage">jelly</a></b>. Always looking for new ways to go "back to basics" <b><a href="http://www.themarthablog.com/2013/07/revisiting-my-new-kitchen-at-skylands.html">with my cooking</a></b>, this month I picked up a used copy of <i style="font-weight: bold;"><a href="http://lindaura.skyrock.com/3164225428-Downloads-Blue-Ribbon-Preserves-Secrets-to-Award-Winning-Jams-Jellies.html">Blue Ribbon Preserves</a> </i>which is chock-full of recipes for <b><a href="http://pearljam.com/">jams</a>, <a href="http://pbandjellies.com/">jellies</a>, <a href="http://foodiequine.blogspot.com/2013/06/bakingwithmackays-jams-marmalades.html">marmalades</a> </b>and even some <b><a href="http://www.torchbearersauces.com/">sauces</a>, <a href="http://www.mcclurespickles.com/">pickles</a> </b>and <b><a href="http://primooils.com/">vinegars</a></b>!<br />
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Of course, being the contrary person I am, the first recipe from the book I decided to tackle was a <b><a href="http://jellytoastblog.com/2013/01/roasted-tomato-soup-garlic-croutons.html">garlic jelly</a></b>, <b><a href="http://www.phoronix.com/scan.php?page=news_item&px=MTM5MTQ">made with lots</a></b> of <b><a href="http://www.sugarscape.com/">sugar</a> </b>and <b><a href="http://whitewhine.tumblr.com/">white wine</a></b>. <i>Why didn't I find this recipe back when I was eating everything? </i>I asked myself <b><a href="http://www.pacsafe.com/blog/top-destinations-for-the-vegetarian-traveler/">and the vegetarian</a></b><i>.</i> <b><a href="http://www.patheos.com/blogs/daylightatheism/2013/06/atlas-shrugged-the-invention-of-fire/">He shrugged</a></b>, wondering instead what exactly we would <i>do </i>with <b><a href="http://jellytoastblog.com/2012/11/roasted-garlic-mashed-potatoes-my-ultimate-thanksgiving.html/">garlic jelly</a></b>. <b><a href="http://chronicle.com/blogs/onhiring/i-decided-to-self-publish/39893">I decided to</a></b> focus first on making it and worry later about how to use it.<br />
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<b><a href="http://www.aidamollenkamp.com/2013/07/easy-ingredient-substitution-for-recipes/">The easy substitution</a></b> came first: <b><a href="http://coconutkefir.sleepacmia.com/offer-for-innergy-biotic-by-body-ecology-500ml-for-sale-now/">InnergyBiotic</a></b> instead of the <b><a href="http://www.thesaucequeen.co.uk/shrewsbury-white-wine-and-garlic-sauce-use-by-date-incorrect/">white wine</a></b>. <b><a href="http://rawsparks.com/cocobioticinnergybiotic/">InnergyBiotic</a> </b>is a fermented probiotic drink made <b><a href="http://bodyecology.com/articles/top-5-foods-that-damage-your-digestion#.UdW5wPmTgTY">by Body Ecology</a> </b>that has a slightly sour taste straight but, when cooked, I've found it to be an <b><a href="http://www.spoonwiz.com/the-kombucha-variations/">excellent wine substitute</a></b>.<br />
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Now came the hard part, however: <b><a href="http://arcadia.patch.com/groups/opinion/p/stevia-substituting-sugar-with-nature-s-sweetener">substituting the sugar</a></b>. <b><a href="http://www.sugarhousedetroit.com/">Sugar</a>, </b>I found out from my research, is what <b><a href="http://www.thekitchn.com/canning-basics-whats-the-deal-123192">makes pectin solidify</a></b>. You can make <b><a href="http://www.irunonnutrition.com/2013/06/27/raw-fruit-chia-jam-my-grown-up-pbj/">all-fruit jellies</a> </b>without it but <b><a href="http://mrscottyl.blogspot.com/2013/07/self-sufficiency-how-to-store-onions.html">garlic doesn't have</a></b> enough natural <b><a href="http://www.dezeen.com/2013/07/04/3d-printed-sugar-cubes-by-the-sugar-lab-kyle-and-liz-von-hasseln/">sugar</a></b> to act the same way. I ended up using a <b><a href="http://www.snack-girl.com/snack/strawberry-jam-without-sugar/">no-sugar needed pectin</a></b>, which, true to its name, means it doesn't require <b><a href="http://www.sltrib.com/sltrib/home3/56544484-200/signs-sugar-council-historic.html.csp">sugar</a></b> to gel. This also meant that I could keep <b><a href="http://katieatthekitchendoor.com/2013/06/09/savory-cheddar-pecan-cookies-with-sriracha-pepper-jelly/">my jelly savory</a></b> rather than sweet. We did use a mix of <b><a href="http://gigaom.com/channel/apple/">apple</a> </b>and <b><a href="http://www.britishlarder.co.uk/passion-fruit-panna-cotta-with-coconut-macarons/#axzz2YCHlSviY">passion fruit juices</a> </b>to bring in some sweetness and help <b><a href="http://hommers.skyrock.com/3169908173-Kamagra-Oral-Jelly-gel-fedex-no-prescription-next-day-delivery-Kamagra.html">the jelly gel</a></b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalDgCuk0XaxuL6KcXti-2_AGWZUw9aPORsuMQswl2tpRtbVWYLFJ6dmDMVRfDEzDl8AaL3qJfWDXVnJGaN6thGagjgPQro3rlXWr5h9zrsH8E7oMLWp5f68GjxxUrM85GRarNCACqrIg/s1600/DSC00334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalDgCuk0XaxuL6KcXti-2_AGWZUw9aPORsuMQswl2tpRtbVWYLFJ6dmDMVRfDEzDl8AaL3qJfWDXVnJGaN6thGagjgPQro3rlXWr5h9zrsH8E7oMLWp5f68GjxxUrM85GRarNCACqrIg/s200/DSC00334.JPG" width="200" /></a></div>
And <b><a href="http://insidemovies.ew.com/2013/07/03/pacific-rim-trailer-2/">how did w</a><a href="http://www.woothemes.com/2013/07/the-tools-we-use-the-revised-edition/">e use it</a></b>? <b><a href="http://manchesternewspapers.com/2013/07/02/lots-of-ways-to-celebrate-july-4th/">Lots of ways</a></b>! <b><a href="http://www.girlgonelocal.com/what-i-learned-from-the-omnivores-dilemma-and-making-small-changes/">We omnivores had</a></b> it with <b><a href="http://cavegirlcuisine.com/2012/10/14/lamb-loin-chops-simple-and-family-style/">lamb loin chops</a></b>. We also swirled it into <b><a href="http://www.ramsonsandbramble.com/2013/04/sun-dried-tomato-risotto-with-confit.html">sun-dried tomato risotto and</a></b> have now made two <b><a href="http://www.jimmysdressing.com/">salad dressings</a> </b>with it. <b><a href="http://mamalovesherbargains.com/2013/06/maple-sugar-toast-with-fruit-easy-summer-breakfast-cookwithspreads/">We even spread it on toast</a></b>! Bon appetit.<br />
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<b><i>Garlic Jelly</i></b><br />
<i>adapted from <b><a href="http://www.amazon.com/dp/1557883610">Blue Ribbon Preserves</a></b></i><br />
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<ul>
<li>3 cups <b><a href="http://www.food.com/library/wine-vinegar-493">white wine vinegar</a></b></li>
<li>1 cup <b><a href="https://en.wikipedia.org/wiki/Garlic">garlic</a> </b>cloves, peeled and thinly sliced</li>
<li>2 cups <b><a href="http://www.longevitywarehouse.com/InnergyBiotic-1-25-Liter-p/bodyecolinnergybiotic.htm">InnergyBiotic</a></b></li>
<li>1/2 teaspoon <b><a href="https://en.wikipedia.org/wiki/Calcium_hydroxide">white calcium powder</a></b></li>
<li>1 1/2 cups <b><a href="http://en.wikipedia.org/wiki/Apple_juice">apple juice</a></b></li>
<li>1/2 cup <b><a href="http://www.wikihow.com/Make-Passion-Fruit-Juice">passion fruit juice</a></b></li>
<li>2 teaspoons no-sugar needed <b><a href="https://en.wikipedia.org/wiki/Pectin">pectin</a></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVB8l0qoMiC0fkQFIElN09TSY_EYdrsbeYLMKjnf8eWWrNNLRS-9S1ihK8n0K4bkGDMElZqXet3pA3i1pKuBMUKZOttysdq5HdnO70ERJf7ZqdWqDOOWFiZGCYsz0LOp9qGku80hAfydQ/s1600/DSC00332.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVB8l0qoMiC0fkQFIElN09TSY_EYdrsbeYLMKjnf8eWWrNNLRS-9S1ihK8n0K4bkGDMElZqXet3pA3i1pKuBMUKZOttysdq5HdnO70ERJf7ZqdWqDOOWFiZGCYsz0LOp9qGku80hAfydQ/s200/DSC00332.JPG" width="200" /></a></div>
Heat <b>vinegar </b>and <b>garlic </b>in a saucepan over medium heat. Bring to a boil, then reduce to a simmer, cover and cook 15 minutes. Remove from heat. When cool enough to handle, pour into a <b>clean glass jar</b> and let rest, covered, at room temperature for 24 hours.</div>
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Place a fine-meshed sieve over a bowl. Pour in <b>garlic vinegar</b>. Throw out any solids in the sieve (like the <b>garlic </b>slices). Rinse sieve and line with 2 layers clean, damp <b>cheesecloth </b>2 times, rinsing the <b>cheesecloth </b>out each time. Now line the sieve with 2 layers of <b>paper coffee filters </b>and strain vinegar again. Pour into a <b>clean glass jar </b>and let stand, covered, 3 hours.</div>
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Ladle <b>vinegar </b>into a bowl. Discard any sediment left at the bottom. Clean your sieve and place it over a clean bowl. Line it with 2 layers of clean <b>paper coffee filters</b> and strain the <b>vinegar </b>one last time. Be patient; the <b>vinegar </b>might take some time to travel through all the layers. Let it take its time. We had about 2 cups of <b>vinegar </b>at this point. </div>
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In a fairly large pan, over medium heat, combine <b>vinegar</b>, <b>InnergyBiotic </b>and <b>calcium powder</b>. Stir until <b>powder </b>has dissolved, then bring to a boil. Add <b>apple juice</b>, <b>passion fruit juice </b>and <b>pectin</b>. Stir until <b>pectin</b> is dissolved, then bring mixture back to a boil. Stir for 1 minute. Remove pan from heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4J4hrXzDrwI4cjb-0vvFs48EgBAH0Wntnm6_Z8TqOhqs_koDCuOOUSgroC0TzJ4_laS_4JFC7cczcBFSv_iD-x5w6t0AruiHj9ArqWakWOgVvdpiHAKFfiD42ngGQIUWSwu74B4MpSQc/s1600/DSC00330.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4J4hrXzDrwI4cjb-0vvFs48EgBAH0Wntnm6_Z8TqOhqs_koDCuOOUSgroC0TzJ4_laS_4JFC7cczcBFSv_iD-x5w6t0AruiHj9ArqWakWOgVvdpiHAKFfiD42ngGQIUWSwu74B4MpSQc/s320/DSC00330.JPG" width="320" /></a>Skim off any foam from the top of the pot. Now you have a choice -- if you're going to can (I chickened out), do so while the <b>jelly </b>is still hot. If not, allow it to cool down a little, then ladle into a <b>clean glass jar </b>(I used a big, thick mason jar) and allow to come to room temperature before either using or storing in the refrigerator where it will keep for at least 1 week. As it cools, the <b>pectin </b>will solidify so don't worry if it's not the perfect consistency when you first spoon it out of the pot. Enjoy!</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://allrecipes.com/recipe/garlic-jelly/">Garlic Jelly</a> </b>from <b><a href="http://allrecipes.com/">Allrecipes.com</a></b></i></li>
<li><i><b><a href="http://www.food.com/recipe/garlic-jelly-16269">Garlic Jelly</a> </b>from <b><a href="http://food.com/">Food.com</a></b></i></li>
<li><i><b><a href="http://www.loveandoliveoil.com/2010/12/roasted-garlic-jelly-and-a-giveaway.html">Roasted Garlic Jelly</a> </b>from <b><a href="http://www.loveandoliveoil.com/">Love and Olive Oil</a></b></i></li>
<li><i><b><a href="http://www.garlicfestival.com/gffrecipes.php?rindex=13">Garlic Jelly</a> </b>from <b><a href="http://www.garlicfestival.com/index.php">Garlic Festival Foods</a></b></i></li>
<li><i><b><a href="http://peacefulcooking.blogspot.com/2012/01/savory-jellies-garlic-jelly-and-pepper.html">Garlic Jelly</a> </b>from <b><a href="http://peacefulcooking.blogspot.com/">Cooking for My Peace of Mind</a><div class="separator" style="clear: both; text-align: center;">
<a href="http://peacefulcooking.blogspot.com/"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0c_HZinvpOXxm4dnGTN1J1XuhKEFuz1W-pa3Vn6wrekDq9pkISbPsvJSP2vhOwxbWzOULBEavDUu8WhIhAhRidOqywsedsJGRyOu8CqfsC31_U-GfbPdkXYNAMNY96ZRSNRxztawLOk/s1600/DSC00337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0c_HZinvpOXxm4dnGTN1J1XuhKEFuz1W-pa3Vn6wrekDq9pkISbPsvJSP2vhOwxbWzOULBEavDUu8WhIhAhRidOqywsedsJGRyOu8CqfsC31_U-GfbPdkXYNAMNY96ZRSNRxztawLOk/s400/DSC00337.JPG" width="223" /></a></div>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-76596166081843832292013-06-18T22:00:00.000-04:002013-06-18T22:00:56.146-04:00Quick Sauteed Wild Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-c_OkDDozyBU/UcEQVOa57nI/AAAAAAAAAkY/bqq8KjKFSM0/s1600/DSC00294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://3.bp.blogspot.com/-c_OkDDozyBU/UcEQVOa57nI/AAAAAAAAAkY/bqq8KjKFSM0/s400/DSC00294.JPG" width="400" /></a></div>
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Not surprisingly, the most difficult thing to get used to when adapting to <b><a href="https://www.kashi.com/natural-living/protein/vegetarians-and-protein-creating-a-healthy-diet">eating animal proteins</a></b> at every meal is how to still make a satisfying meal for the <b><a href="http://www.express.co.uk/news/health/404852/Vegetarian-diet-could-cut-early-death-risk">vegetarian</a> </b>without too many extra dishes and too much extra work. When we're both home early enough, <b><a href="http://www.vrg.org/blog/2013/05/28/how-do-i-start-a-veganvegetarian-club-at-my-school/">the vegetarian helps</a></b>, often making an extra <a href="http://www.wired.co.uk/news/archive/2013-05/20/cornstarch-cyanide-gold"><b>starch</b></a> for himself and/or baking a few <a href="http://sunshineburger.com/"><b>veggie burgers</b></a> alongside my <a href="http://www.rcsb.org/pdb/home/home.do"><b>protein</b></a> of choice.<br />
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But many nights I'm alone in the kitchen, which I find <b><a href="http://newstartsugarfree.blogspot.com/2013/02/surprisingly-relaxing.html">surprisingly relaxing</a></b>. Those nights, my movements are <b><a href="http://blogs.cars.com/kickingtires/2013/06/do-you-need-to-change-the-power-steering-fluid.html">more fluid</a></b> and I follow my recipes <a href="http://www.wwltv.com/news/local/Less-than-24-hours-before-hurricane-season-officials-stree-Be-prepared--209685191.html"><b>less closely</b></a>. I cook more based on taste and smell and excitedly await when the <a href="http://www.treehugger.com/culture/toddler-realizes-meat-comes-from-animals-goes-vegetarian.html"><b>vegetarian comes home</b></a> and (hopefully) remarks on how delicious the house smells.<br />
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I'm sure not everyone would agree with this, but I think <b><a href="http://shinytomato.wordpress.com/2013/06/06/sauteed-mushrooms-with-fresh-herbs/">sauteed mushrooms</a> </b>(especially with <b><a href="http://bloomingglenfarm.com/blog/recipes/green-garlic-dressing">lots of garlic</a></b> and <b><a href="http://triathlon.competitor.com/2013/05/nutrition/swordfish-with-lemon-white-wine-shallots-basil-and-tomatoes-recipe_76690">shallots</a></b>) are a delicious smell. And they have <b><a href="http://www.firstpost.com/world/west-sees-enough-substance-for-iran-talks-to-continue-691276.html">enough substance</a></b> to be a <b><a href="http://www.shape.com/blogs/fit-foodies/beyond-meat-what-goes-good-meat-substitute">perfect meat substitute</a></b>. Over <b><a href="http://best-grocery-deals.fii.me/ancient-harvest-quinoa-linguine-8-ounce-boxes-pack-of-12-very-comparable-to-regular-pasta/">quinoa linguine</a></b>, they became the <b><a href="http://www.thekitchn.com/rice-main-dishes-nowork-meals-a-vegetarian-spring-dinner-party-and-weeknight-menus-for-spring-most-popular-posts-published-may-12-18-189614">vegetarian's main dish</a></b>. And a smaller portion alongside <b><a href="http://365wholefoods.blogspot.com/2013/04/anchovy-engraulis-encrasicolus.html">deviled eggs with anchovies</a></b> was a perfect dinner for me. <b><a href="http://www.nintendolife.com/news/2013/06/video_youll_wish_you_could_play_tetris_as_well_as_this">You could</a></b> also up the protein by adding some <b><a href="http://www.anecdotesandapples.com/almond-banana-pops">crushed almonds</a></b> on top of the <b><a href="http://www.shroomfest.com/">mushrooms</a></b> or (if <b><a href="http://www.cookingcomically.com/">you're cooking</a></b> only for <b><a href="http://www.omnivore.com/accueil">omnivores</a></b>) mixing in some <b><a href="http://fox59.com/2013/06/05/recipes-green-beans-tomatoes-anchovies/#axzz2VYTn2GP7">anchovies</a></b>. Bon appetit!<br />
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<b>Quick Sauteed Wild Mushrooms</b><br />
<i>(adapted from <b><a href="http://macrobiotic.about.com/">Whole Foods and Macrobiotic Cooking and Healing</a></b>)</i><br />
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<li>4 ounces <b><a href="http://en.wikipedia.org/wiki/Shiitake">shiitake mushrooms</a></b></li>
<li>4 ounces <b><a href="http://www.food.com/library/cremini-mushroom-512">cremini mushrooms</a></b></li>
<li>8 ounces <b><a href="http://www.foodnetwork.com/recipe-collections/portobello-mushroom/index.html">portobello mushrooms</a></b></li>
<li>3 tablespoons <b><a href="http://dinersjournal.blogs.nytimes.com/2013/04/18/judging-the-worlds-olive-oils/">olive oil</a></b></li>
<li>2 <b><a href="https://en.wikipedia.org/wiki/Shallot">shallots</a></b>, thinly sliced</li>
<li>3 cloves <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60">garlic</a></b>, finely chopped</li>
<li>1/4 cup <b><a href="http://www.amazon.com/health-personal-care/dp/B0018AMQP8">Innergy Biotic</a></b></li>
<li>2 teaspoons <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=77">thyme</a></b>, chopped</li>
<li>2 teaspoons <b><a href="http://www.amazon.com/b?ie=UTF8&node=16321901">sea salt</a></b></li>
<li>1/2 teaspoon <b><a href="http://www.bbc.co.uk/food/black_pepper">black pepper</a></b>, freshly ground</li>
<li>1/2 cup <b><a href="http://culinaryarts.about.com/od/glossary/g/Italian-Parsley.htm">Italian parsley</a></b>, chopped</li>
</ul>
<div>
With a damp paper towel, clean <b>mushroom </b>caps. Remove woody stems from <b>shiitakes</b> and slice all the <b>mushrooms </b>thinly. Heat <b>olive oil</b> in a skillet over medium-high heat. Add <b>shallots </b>and cook 1 minute. Add <b>mushrooms</b>, stir frequently, and cook 8 minutes, until they become fragrant and begin to brown.</div>
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Add <b>garlic </b>and <b>Innergy Biotic</b>, increase heat to high and cook 2 minutes, until liquid all-but evaporates, stirring occasionally so as to ensure that nothing sticks to the bottom of the pan. Turn off heat, add <b>thyme</b>, <b>salt </b>and <b>pepper</b> and stir well. Serve, sprinkled with <b>parsley</b>. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABPit2eKZKoPHuput1U0uCOomYVlpbzm4r0mU5ifma1H500xS84jWZSazXU0WtSZ4GCBKEXPyr6MstJF0EAL9wDLRnobD-n9Q5DPH1ljgHAXD_7-L-1spTe9e93nsDnR_ONv-0qn6cQg/s1600/DSC00297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABPit2eKZKoPHuput1U0uCOomYVlpbzm4r0mU5ifma1H500xS84jWZSazXU0WtSZ4GCBKEXPyr6MstJF0EAL9wDLRnobD-n9Q5DPH1ljgHAXD_7-L-1spTe9e93nsDnR_ONv-0qn6cQg/s400/DSC00297.JPG" width="328" /></a></div>
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<div>
<i>Links:</i></div>
<div>
<ul>
<li><i><b><a href="http://www.foodnetwork.com/recipes/ina-garten/sauteed-wild-mushrooms-recipe2/index.html">Sauteed Wild Mushrooms</a> </b>from <b><a href="http://www.foodnetwork.com/">Food Network</a></b></i></li>
<li><i><b><a href="http://www.foodnetwork.com/recipes/robin-miller/sauteed-wild-mushrooms-recipe/index.html">Sauteed Wild Mushrooms</a> </b>from <b><a href="http://www.foodnetwork.com/">Food Network</a></b></i></li>
<li><i><b><a href="http://macrobiotic.about.com/od/vegetables/r/quciksautemushrooms.htm">Quick Sauteed Wild Mushrooms</a> </b>from <b><a href="http://macrobiotic.about.com/">Whole Foods Cooking</a></b></i></li>
<li><i><b><a href="http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Saute-101626">Wild Mushroom Saute</a> </b>from <b><a href="http://epicurious.com/">Epicurious.com</a></b></i></li>
<li><i><b><a href="http://www.closetcooking.com/2008/01/wild-mushrooms-sauteed-in-butter-sherry.html">Wild Mushrooms Sauteed in Butter, Sherry and Lemon</a> </b>from <b><a href="http://www.closetcooking.com/">Closet Cooking</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-53391749401619557112013-06-03T14:22:00.002-04:002013-06-03T14:22:43.178-04:00Go-To Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
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Our first date, the <b><a href="http://frugaltraveler.blogs.nytimes.com/2013/05/21/going-vegetarian-in-tapas-happy-barcelona/">vegetarian</a> </b>cooked me dinner. Of course, this was back in the days when I ate everything and he made a big batch of <b><a href="http://www.simplyrecipes.com/recipes/baked_ziti/">baked ziti</a>, <a href="http://www.simplyrecipes.com/recipes/garlic_bread/">garlic bread</a></b> and, because he wanted me to think the best of him, a <b><a href="http://www.griggstownquailfarm.com/food-of-the-week-green-salad/">green salad</a></b>. Wanting him to think the best of me, I devoured everything (including the <b><a href="http://www.aarp.org/food/recipes/info-05-2013/bean-grain-and-green-salads.html">green salad</a></b>). Truth be told, he's pretty famous for his <b><a href="http://www.traceysculinaryadventures.com/2012/12/skillet-baked-ziti-with-sausage.html#.UatCFEDVC8A">baked ziti</a> </b>and it's the dish I miss the most in my current <b><a href="http://www.celiac.com/glutenfreemall/">gluten-free</a> </b>and <b><a href="http://www.foodrenegade.com/coconut-lemon-cream-cake-grainfree-dairyfree/">dairy-free</a> </b>diet.<br />
<br />
It took me a month or two to <b><a href="http://www.damnyouautocorrect.com/58496/returning-the-favor/">return the favor</a> </b>and cook dinner for the <b><a href="http://www.stereogum.com/1265032/staples-center-not-actually-going-vegetarian-for-moz/news/">vegetarian</a></b>. In those days, I was a prolific <b><a href="http://www.tasteofhome.com/Recipes/Meat-Loaf-From-the-Slow-Cooker">meat-cooker</a></b> and my signature dish was <b><a href="http://chefdoru.com/2013/05/18/leg-of-lamb/">roast leg of lamb</a></b>, closely followed by <b><a href="http://sakids.com.au/articles/baked-fish-asian-style">baked fish</a> </b>or <b><a href="http://seattletimes.com/html/foodwine/2021073237_1recipe29ribeyexml.html">rib-eye steaks</a> </b>-- none of which were suitable for the <b><a href="http://www.kplu.org/post/farmed-trout-go-vegetarian-sort-what-about-taste">vegetarian</a></b>, of course! Not to mention that, knowing what a notoriously <b><a href="http://pickyeaterblog.com/">picky eater</a></b> he was, I didn't want to make anything too <b><a href="http://www.gadventures.com/">adventurous</a></b>. I wanted to make something he (and I) knew he would like.<br />
<br />
I thought about making my own version of <b><a href="http://deadspin.com/how-to-make-baked-ziti-a-guide-for-heroes-willing-to-e-462261784">baked ziti</a></b> but that just seemed both obnoxious and cheating. So I thought back to our second date, when he took me to his favorite restaurant in <b><a href="http://www.arthuravenuebronx.com/">Little Italy</a>, <a href="http://www.benitoone.com/">Benito One</a></b>. He had ordered <b><a href="http://www.simplyscratch.com/2013/05/pasta-al-pomodoro.html">spaghetti pomodoro</a> </b>and declared it hands-down his favorite meal. However, whenever he made <b><a href="http://www.osf.com/">spaghetti</a> </b>at home, I knew he always used <b><a href="http://www.carolinafarmstewards.org/class-canning-tomatoes-salsa-pasta-sauce/">canned tomato sauce</a></b>. So I decided to make him a <b><a href="http://www.simplyrecipes.com/recipes/basic_tomato_sauce/">red sauce</a> </b>from scratch.<br />
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I don't remember the details (I believe I made an <b><a href="http://chillisageandlemon.wordpress.com/2013/05/13/arrabiata-with-roasted-vegetables/">arrabiata</a></b>). What I do know is that the <b><a href="http://bitsandpieces.us/2013/06/03/a-new-vegetarian/">vegetarian</a> </b>cleaned his plate, had seconds and the rest, as they say, is history. When I first went <b><a href="http://www.grubstreet.com/2013/05/gluten-free-products-in-mainstream-fine-dining.html">gluten-free</a>, </b>finding delicious<b> <a href="http://www.thebraiser.com/del-posto-perfects-the-elusive-gluten-free-pasta-by-using-thomas-kellers-flour/">gluten-free pasta</a></b><b> </b>was our first order of business. And whenever I have the energy, I make some variation of a <b><a href="http://www.fortheloveofcooking.net/2013/05/linguine-in-tomato-sauce-with-chicken-sausage-blistered-tomatoes-kale-and-mozzarella-pearls.html">red sauce</a> </b>to go with it (or at least <b><a href="http://www.blackfridaygrab.com/doctor-who-tardis-cookie-jar/">doctor up a jar</a> </b>-- shh, don't tell).<br />
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<b><a href="http://maydaynyc.org/">May</a> </b>was very busy (and filled with <b><a href="http://www.italianfoodforever.com/">Italian food</a></b>) for us, with the <b><a href="http://blogs.independent.co.uk/2013/05/29/dish-of-the-day-the-reluctant-vegetarian-recipe-for-super-quick-soup-salad/">vegetarian</a></b>'s birthday and both of us working on several projects. We returned to <b><a href="http://taylorsham.com/2013/04/23/the-original-benito-one/">Benito One</a></b>, where the <b><a href="http://www.tntmagazine.com/london/food-and-drink/tibits---review-vegetarian-restaurant-west-end">vegetarian</a> </b>now orders <b><a href="http://www.simplyrecipes.com/recipes/eggplant_parmesan/">Eggplant Parmesan</a> </b>with a side of <b><a href="http://wgntv.com/2013/04/22/lunchbreak-spaghetti-pomodoro-modo-mio/">Spaghetti Pomodoro</a></b>, for his birthday. But we both missed having my homemade <b><a href="http://ohmyveggies.com/recipe-baked-polenta-fries-with-garlic-tomato-sauce/">tomato sauce</a> </b>at home. So for our <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/monthly-cooking-adventure-stuffed.html">Monthly Cooking Adventure</a>, </b>I made <b><a href="http://www.simplyrecipes.com/recipes/spaghetti_and_meatballs/">Spaghetti and Meatballs</a></b>, with <b><a href="http://carrieisaacson.wordpress.com/2013/05/27/quinoa-spaghetti-with-italian-sausage/">quinoa spaghetti</a> </b>and <b><a href="http://mycookinggallery.blogspot.com/2013/06/chicken-meatballs-with-preserved-lemons.html">chicken meatballs</a> </b>(on the side, of course). Our friends made a <b><a href="http://cafebacaro.blogspot.com/">tiramisu</a> </b>and the <b><a href="http://www.dailydot.com/lol/luiz-antonio-octopus-freakout-vegetarian/">vegetarian</a> </b>blew us all away with a new variation on his signature <b><a href="http://www.sangrias.com/">sangria</a>.</b><br />
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Never one to rest on my laurels, I decided to adapt <b><a href="http://www.gwyneth-paltrow.org/">Gwyneth Paltrow</a></b>'s recipe for <b><a href="http://www.melskitchencafe.com/2013/05/light-and-healthy-shrimp-in-coconut-lime-tomato-sauce.html">Tomato Sauce</a> </b>as I especially liked her addition of frying the <b><a href="http://www.basilweston.com/">basil</a> </b>along with the <b><a href="http://www.vanillagarlic.com/">garlic</a>. </b>I also added in some <b><a href="http://www.superhealthykids.com/blog/kids-activity-home-dried-basil.php">dried basil</a> </b>along with the pepper<b> </b>to bring in that <b><a href="http://sellgoodday.com/get-this-pizzelle-italian-style-anise-flavor-cookies-8oz-good-price/">anise flavor</a> </b>I love. The <b><a href="http://bucks.blogs.nytimes.com/2013/05/22/wednesday-reading-going-vegetarian-in-tapas-happy-barcelona/">vegetarian</a> </b>couldn't stop raving. Bon appetit!<br />
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<b>Go-To Tomato Sauce</b><br />
<i>adapted from <b><a href="http://www.amazon.com/Its-All-Good-Delicious-Recipes/dp/1455522716">It's All Good</a></b></i><br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssLcljEefPyljAIEhKzZRrzQL8ZYtrYpo_znOMLr4T7VS9djqEcz9x0GiVuJvolw_gcVlOsdrshyphenhyphenF0yaD30OLFC2DRZpx3ocOzlwfqUIXosKyJdZmGpzY3InntOhwRkDeyYZe5Ebiry4/s1600/DSC00306.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssLcljEefPyljAIEhKzZRrzQL8ZYtrYpo_znOMLr4T7VS9djqEcz9x0GiVuJvolw_gcVlOsdrshyphenhyphenF0yaD30OLFC2DRZpx3ocOzlwfqUIXosKyJdZmGpzY3InntOhwRkDeyYZe5Ebiry4/s320/DSC00306.JPG" width="320" /></a>
<li>2 tablespoons <b><a href="http://www.oliveoiltimes.com/olive-oil-recipes">olive oil</a></b></li>
<li>6 cloves <b><a href="http://www.foodnetwork.com/recipes/ina-garten/garlic-oil-recipe/index.html">garlic</a></b>, thinly sliced</li>
<li>4 leaves <b><a href="http://www.epicurious.com/recipes/food/views/Basil-Oil-5711">basil</a></b></li>
<li>2 28-ounce cans whole peeled <b><a href="http://http//www.rottentomatoes.com/.webmd.com/food-recipes/features/health-properties-tomatoes">tomatoes</a> </b>and their <b><a href="http://en.wikipedia.org/wiki/Tomato_juice">juice</a></b></li>
<li>2 teaspoons dried <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85">basil</a></b></li>
<li>1/2 teaspoon <b><a href="https://en.wikipedia.org/wiki/Black_pepper">black pepper</a></b>, freshly ground</li>
</ul>
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Heat <b>olive oil </b>in a large skillet over low heat. Add <b>garlic </b>and cook 5 minutes. Add 2 <b>basil </b>leaves and cook an additional minute. Add <b>tomatoes</b> (breaking them up with your hands) and their <b>juice </b>and remaining fresh <b>basil</b>. Turn the heat to high, bring the sauce to a boil, then lower the heat to a gentle simmer. Add dried <b>basil</b>, <b>black pepper </b>and cook, stirring occasionally, 45 minutes. Serve over <b>spaghetti, meatballs</b> -- whatever. Enjoy!</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://thesecretingredientblog.com/2013/04/26/mother-knows-best-go-to-tomato-sauce-from-courtney-miller-santo/">Go-To Tomato Sauce from Courtney Miller Santo</a> </b>from <b><a href="http://thesecretingredientblog.com/">The Secret Ingredient</a></b></i></li>
<li><i><b><a href="http://www.tammileetips.com/2013/05/gwyneth-paltrows-go-to-tomato-sauce-recipe/">Go-To Tomato Sauce</a> </b>from <b><a href="http://www.tammileetips.com/">Tammilee Tips</a></b></i></li>
<li><i><b><a href="http://allrecipes.com/howto/homemade-tomato-sauce/">Homemade Tomato Sauce</a> </b>from <b><a href="http://allrecipes.com/?prop24=PN_Logo">Allrecipes</a></b></i></li>
<li><i><b><a href="http://smittenkitchen.com/blog/2010/01/tomato-sauce-with-butter-and-onions/">Tomato Sauce with Onion and Butter</a> </b>from <b><a href="http://smittenkitchen.com/">smitten kitchen</a></b></i></li>
<li><i><b><a href="http://spinachtiger.com/my-italian-grandmothers-basic-homemade-tomato-sauce/">Easy, Authentic, Homemade Tomato Sauce</a> </b>from <b><a href="http://spinachtiger.com/">Spinach Tiger<br />
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</a></b></i></li>
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The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com2tag:blogger.com,1999:blog-3224315421213152796.post-11657263794292986962013-05-06T20:44:00.005-04:002013-05-06T20:44:52.257-04:00Mushroom & Leek Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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I spent my junior year of college abroad in <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/paris_31.html">Paris, France</a></b>. For the first time, I was in charge of my own meals, cooking <b><a href="http://omnivorevegetarian.blogspot.com/2012/12/braised-black-beans-with-potatoes.html">dinner</a> </b>around 5 nights a week. Much to my surprise, I started coming up with some wonderful creations and, wanting to remember the recipes, I started <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/halibut-and-spicy-yogurt-sauce.html">blogging</a></b>. My blog was the now-defunct <b><a href="http://noshesthoughtsreves.blogspot.com/">Noshes, Thoughts & Reves</a></b>.<br />
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When the <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/bed-basil-eggplant.html">vegetarian</a> </b>and I started this blog, it was for several reasons. One was to bring us closer together, to create a way in which we could become excited about <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/monthly-cooking-adventure-stuffed.html">food</a></b> together. It was also a way for me to share my own triumphs and tribulations of cooking <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/lemon-glazed-eggplant-or-chicken-with.html">mostly vegetarian</a> </b>with a wider audience. In the back of my mind, I think I imagined myself eventually becoming an <a href="http://blog.discoverveggie.com/tag/occasional-meat-eater/"><b>occasional</b> <b>meat-eater</b></a> myself, with virtually all my cooking becoming <b><a href="http://noshesthoughtsreves.blogspot.com/2011/09/pineapple-jalapeno-poppers.html">sustainable</a> </b>and <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/bed-trout-or-white-beans-with-south.html">vegetarian</a></b>.<br />
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When I adopted the <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/bed-moroccan-fava-bean-and-vegetable.html">Body Ecology Diet</a></b>, my food needs changed again and I adapted our <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/bed-baked-bluefish-or-tofu.html">diets</a> </b>to become <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/allspice-pasta.html">gluten-free</a> </b>and <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/crusty-spinach-feta-and-sun-dried.html">sugar-free</a></b>. At first, I made a point of making <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/pinto-bean-picadillo.html">meat</a> </b>or <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/truite-rose-envelopee-de-la-poitrine.html">fish</a> </b>several times a week but I slowly got tired of putting so much <b><a href="http://omnivorevegetarian.blogspot.com/2013/01/winter-minestrone.html">effort</a> </b>into a meal that only the <b><a href="http://omnivorevegetarian.blogspot.com/2012/05/kreplach-pasta-stuffed-with-veggie.html">two of us</a></b> were eating and, mixed with all the <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/refried-beans-without-refry.html">reading</a> </b>I do about why <b><a href="http://www.motherjones.com/environment/2010/07/is-vegetarian-diet-green">vegetarianism is better</a></b>, our kitchen produced more and more <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/rustic-citrus-jicama-scramble.html">vegetarian</a> </b>meals.<br />
<br />
Sadly, a year after starting the <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/roasted-allspice-potatoes.html">Body Ecology Diet</a></b> I still have a <b><a href="http://www.buzzle.com/articles/compromised-immune-system.html">compromised immune system</a> </b>and tire easily. Last month, I took the inevitable next step and consulted a <b><a href="http://drsalzarulo.com/">holistic doctor</a></b>. He explained that I'm suffering from <b><a href="http://www.adrenalfatigue.org/">adrenal fatigue</a></b>, so I've been focusing more on being<b> </b><b><a href="http://omnivorevegetarian.blogspot.com/2012/03/bruschetta-with-broccoli-rabe.html">good to my body</a></b> and <b><a href="http://noshesthoughtsreves.blogspot.com/2006/03/rib-eye-steaks-au-livarot.html">resting</a></b>. I'm also taking <b><a href="http://www.livestrong.com/article/312082-homeopathic-supplements/">homeopathic supplements</a></b>. I am continuing to avoid <b><a href="http://omnivorevegetarian.blogspot.com/2012/03/chunky-banana-bran-muffins.html">sugar</a> </b>and <b><a href="http://omnivorevegetarian.blogspot.com/2013/02/garlic-aioli.html">gluten</a></b>, although I can now have <b><a href="http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains">sprouted grains</a></b>. I can't have <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/my-bat-mitzvah.html">dairy</a>, <a href="http://omnivorevegetarian.blogspot.com/2012/12/re-braised-pinto-and-cannellini-beans.html">potatoes</a>, <a href="http://omnivorevegetarian.blogspot.com/2012/02/not-box-muffins.html">peppers</a> </b>or <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html">eggplant</a>. </b>And I have to eat <b><a href="http://wellnessmadenatural.com/2010/07/07/healthy-tips-part-v-animal-protein/">animal protein</a> </b>at every meal.<br />
<br />
So what has this meant for our home? I've started cooking <b><a href="http://noshesthoughtsreves.blogspot.com/2005/03/filet-de-mulet.html">fish</a> </b>and <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/cranberry-bean-meatballs-with-garlic.html">meat</a> </b>again. Not all kinds -- I'm avoiding <b><a href="http://noshesthoughtsreves.blogspot.com/2007/01/paprika-rice-supper-with-pork-carnitas.html">pork</a></b>, <b><a href="http://omnivorevegetarian.blogspot.com/2012/12/braised-pinto-beans-shiitake-mushrooms.html">beef</a> </b>and <b><a href="http://topnews.ae/content/22172-processed-meats-raise-risk-heart-disease-and-diabetes">processed meats</a></b> -- but it's definitely been a change. We add <b><a href="http://vegetarian.about.com/od/veggieburgerrecipes/r/potatoburgers.htm">veggie burgers</a> </b>for<b> </b>the <b><a href="http://omnivorevegetarian.blogspot.com/2012/05/monthly-cooking-adventure-stuffed.html">vegetarian</a> </b>to many meals and share a <b><a href="http://omnivorevegetarian.blogspot.com/2013/04/pan-roasted-asparagus-with-lemon-and.html">vegetable</a> </b>dish. And I've been eating a lot of <b><a href="http://omnivorevegetarian.blogspot.com/2012/04/passover-cooking-chopped-eggs-with.html">eggs</a></b>. It's taken adjustments but so far it's fun. It means I have to <a href="http://www.healthyeating-tips.com/planning_meals.htm"><b>plan</b> <b>meals</b></a> farther in advance than I was wont to do. And I really miss <b><a href="http://omnivorevegetarian.blogspot.com/2012/01/tuscan-white-bean-and-bread-soup.html">cheese</a></b>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAInBdFlOTZNDsUiA2q05kri9HtIidBUVqLYNBAIziTu82-E5BLXAGjK_vw-dk84RiMewoIyMlSPsWc7vrYIoF2DwOzEjKu6zWieJzJCkCuD1KYxz0iX7SWe7IX8_rHgwqn-aAlkbK2Do/s1600/DSC00285.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAInBdFlOTZNDsUiA2q05kri9HtIidBUVqLYNBAIziTu82-E5BLXAGjK_vw-dk84RiMewoIyMlSPsWc7vrYIoF2DwOzEjKu6zWieJzJCkCuD1KYxz0iX7SWe7IX8_rHgwqn-aAlkbK2Do/s200/DSC00285.JPG" width="200" /></a>I made this <b><a href="http://noshesthoughtsreves.blogspot.com/2005/07/le-madeleine.html">bread pudding</a></b> for our last <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/hummus-with-roasted-red-pepper-capers.html">dinner party</a></b>. I adapted it from <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/monthly-cooking-adventure-french-white.html">Ina Garten</a></b>'s <b><a href="http://www.amazon.com/Barefoot-Contessa-Foolproof-Recipes-Trust/dp/0307464873">Barefoot Contessa Foolproof</a></b> and I think it's a keeper. We served it with <b><a href="http://www.foodnetwork.com/recipes/ina-garten/accidental-turkey-recipe/index.html">Accidental Turkey</a> </b>and <b><a href="http://www.epicurious.com/recipes/food/views/Ratatouille-with-Penne-102256">Ratatouille with Penne</a>. </b>Bon appetit!<br />
<br />
<b>Mushroom & Leek Bread Pudding</b><br />
<i>inspired by <b><a href="http://www.amazon.com/Barefoot-Contessa-Foolproof-Recipes-Trust/dp/0307464873">Barefoot Contessa Foolproof</a></b></i><br />
<br />
<ul>
<li>1 1/2 loaves sprouted <b><a href="http://m.tonys.com/m/products/tonys-singles/french-bread-cheesy-garlic.htm">French bread</a></b>, diced into bread cubes</li>
<li>2 tablespoons <b><a href="http://www.bodybuilding.com/fun/beyond-olive-oil-5-healthy-cooking-oils.html">olive oil</a></b></li>
<li>1 tablespoon <b><a href="http://www.eatingwell.com/nutrition_health/nutrition_news_information/health_benefits_of_coconut_coconut_oil_coconut_milk_coconut_water_coconut_flour">coconut oil</a></b></li>
<li>4 <b><a href="http://www.naturalhealth-solutions.net/healthy-eating/eat-healthy-the-easy-way-with-leeks">leeks</a></b>, sliced (white and light green parts only)</li>
<li>1 1/2 pounds <b><a href="http://www.thekitchn.com/what-are-cremini-mushrooms-a-f-73949">cremini mushrooms</a></b>, sliced</li>
<li>1 tablespoon <b><a href="http://www.health-prism.com/integrative-herbal-stress-control.html">basil</a></b>, chopped</li>
<li>1/4 cup <b><a href="http://bodyecology.com/probiotic-drink-coco-biotic.html">CocoBiotic</a></b></li>
<li>1 tablespoon <b><a href="http://www.spicesandtease.com/specialpasta.html">special pasta/ratatouille blend</a></b></li>
<li>1 1/2 teaspoons <b><a href="http://www.edibleseattle.com/recipes/stuffed-poblano-peppers-with-kabocha-and-black-beans.htm">black pepper</a>, </b>freshly ground</li>
<li>1/3 cup <b><a href="http://www.lifeinitaly.com/food/nonna/parsley.asp">Italian parsley</a></b>, minced</li>
<li>4 extra-large <b><a href="http://www.todaysdietitian.com/newarchives/062810p22.shtml">eggs</a></b></li>
<li>1 1/2 cups <b><a href="http://gingerlemongirl.blogspot.com/2010/08/homemade-coconut-milk-kefir.html">coconut milk</a></b></li>
<li>1 cup <b><a href="http://www.scoop.it/t/asian-food">chicken stock</a></b></li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rRk_0L1Jta1AH6N2B0gSZ_xZcFmsTJJq2TyuNfbOaXbIxASOkQl0eklOn7Zyakzzts4TZtq5lXVa3ZQvnF7GqOdLzLh1FKEBoz-fdQ6DXf6i6mqs7FiFOsNdoWT-BwGu-wlN24upN6c/s1600/DSC00287.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rRk_0L1Jta1AH6N2B0gSZ_xZcFmsTJJq2TyuNfbOaXbIxASOkQl0eklOn7Zyakzzts4TZtq5lXVa3ZQvnF7GqOdLzLh1FKEBoz-fdQ6DXf6i6mqs7FiFOsNdoWT-BwGu-wlN24upN6c/s200/DSC00287.JPG" width="200" /></a>Preheat oven to 350 F. Spread <b>bread cubes</b> out on a baking pan and bake 15 minutes. It's ok if they get a little browned. Set aside.</div>
<div>
<br /></div>
<div>
Meanwhile, over medium heat, heat <b>oils </b>in a large skillet. Add <b>leeks </b>and cook 8 minutes. Stir in <b>mushrooms, basil, Cocobiotic, spice blend </b>and <b>pepper. </b>Cook 10 minutes, stirring occasionally. Remove from heat and stir in <b>parsley</b>.</div>
<div>
<br /></div>
<div>
In a large bowl, whisk together <b>eggs, coconut milk </b>and <b>chicken stock. </b>Add <b>bread cubes</b> and <b>mushrooms</b>, stirring everything together. Push <b>bread cubes </b>down into liquid so they're as submerged as possible. Set aside for 30 minutes so <b>bread </b>can absorb the <b>liquid</b>. Pour into a 13 x 9 baking dish and bake 45 minutes until custard is set. Serve hot, warm or at room temperature.</div>
<div>
<br /></div>
<div>
<i>Links:</i></div>
<div>
<ul>
<li><i><b><a href="http://www.foodnetwork.com/recipes/ina-garten/mushroom-leek-bread-pudding-recipe/index.html">Mushroom & Leek Bread Pudding</a> </b>from <b><a href="http://www.foodnetwork.com/">Food Network</a></b></i></li>
<li><i><b><a href="http://www.riasbaixaswines.com/recipes/recipe9_BreadPudding.php">Savory Prosciutto-Gruyere Bread Pudding</a> </b>from <b><a href="http://www.riasbaixaswines.com/index.php">Discover Rias Baixas Wines</a></b></i></li>
<li><i><b><a href="http://noblepig.com/2012/11/mushroom-and-leek-bread-pudding/">Mushroom and Leek Bread Pudding</a> </b>from <b><a href="http://noblepig.com/">Noble Pig</a></b></i></li>
<li><i><b><a href="http://www.garnishwithlemon.com/2012/11/12/mushroom-and-leek-bread-pudding/">Mushroom and Leek Bread Pudding</a> </b>from <b><a href="http://www.garnishwithlemon.com/">Garnish with Lemon</a></b></i></li>
<li><i><b><a href="http://www.foodandwine.com/recipes/mushroom-leek-and-parmesan-bread-pudding">Mushroom, Leek and Parmesan Bread Pudding</a> </b>from <b><a href="http://www.foodandwine.com/">Food & Wine Magazine</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1tag:blogger.com,1999:blog-3224315421213152796.post-77504204308282022662013-04-12T11:48:00.003-04:002013-04-12T11:48:51.398-04:00Pan-Roasted Asparagus with Lemon and Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ6LevzLPkD_T2Kq13OP7e96DoAkWH9MquqvPJAQ67e-Va0ZQ2jikIKu0lTTgoD4MGanmlLXcyiGn1HEkgkGNd06HOR9onKPsHZBxgUTgj7Uf4XHQGXsDd4zgBuv2TW8Vv_ZZ6XTeZlY/s1600/DSC00270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ6LevzLPkD_T2Kq13OP7e96DoAkWH9MquqvPJAQ67e-Va0ZQ2jikIKu0lTTgoD4MGanmlLXcyiGn1HEkgkGNd06HOR9onKPsHZBxgUTgj7Uf4XHQGXsDd4zgBuv2TW8Vv_ZZ6XTeZlY/s400/DSC00270.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFUj3vu-EPLBCcmE78uUc0VQzH6-JKxRPvXuBvnsNAqfIy4HGj8vtrP1Wl2Ko-eeM1mHJbgPXgJ_2w_h34OjoqxxSnKe6tQzqSBicGXF_kYW6KEXnZ2CNlZmU6jcqj_fk56NguwMfNXA/s1600/DSC00263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFUj3vu-EPLBCcmE78uUc0VQzH6-JKxRPvXuBvnsNAqfIy4HGj8vtrP1Wl2Ko-eeM1mHJbgPXgJ_2w_h34OjoqxxSnKe6tQzqSBicGXF_kYW6KEXnZ2CNlZmU6jcqj_fk56NguwMfNXA/s200/DSC00263.JPG" width="200" /></a><b><a href="http://omnivorevegetarian.blogspot.com/2012/06/monthly-cooking-adventure-falafel-fava.html">Spring</a> </b>has sprung! Today was the first warm, sunny days in months that actually made me want to spend as much time as possible outside, soaking up the magnificent (and all-but forgotten) warm <b>sunshine</b>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qc_CD4h0PrFtH3b5RX5MHfOD-TCak5XYppTDhoZ4hDtx527nBleuIA83l9-YWg0DhH6l7tyb37Njnd6huPZu6MBzDvDWuDvUIuLrgUmLxArHw2nzaYujh9lZpTeLx8yo1rTTO6N3DPc/s1600/DSC00265.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="78" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qc_CD4h0PrFtH3b5RX5MHfOD-TCak5XYppTDhoZ4hDtx527nBleuIA83l9-YWg0DhH6l7tyb37Njnd6huPZu6MBzDvDWuDvUIuLrgUmLxArHw2nzaYujh9lZpTeLx8yo1rTTO6N3DPc/s200/DSC00265.JPG" width="200" /></a>What do you crave in <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/monthly-cooking-adventure-french-white.html">spring</a></b>? I often think in terms of colors and I crave <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/1-l-torte.html">light green</a> </b>foods, especially <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/crusty-spinach-feta-and-sun-dried.html">asparagus</a></b>. The first heralds of <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/bed-moroccan-fava-bean-and-vegetable.html">spring</a> </b>(often appearing in markets, as they did this year, when the month at the top of each calendar page is at odds with the <b><a href="http://omnivorevegetarian.blogspot.com/2013/01/winter-minestrone.html">weather</a> </b>outside), they help pull me out of my annual <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/bed-trout-or-white-beans-with-south.html">winter doldrums</a> </b>and remind me that this, too, shall pass and there will be wonderful <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/blueberry-oat-muffins.html">warm days</a></b> again when I can once more revel in our beautiful <b><a href="http://noshesthoughtsreves.blogspot.com/2011/10/watermelon-and-tomato-salad.html">terrace</a></b>, our personal <b>oasis </b>in the upper extremities of <b><a href="http://noshesthoughtsreves.blogspot.com/2011/08/chickpeas-with-black-bean-sauce.html">Manhattan</a></b> that almost makes our <b>commutes </b>worthwhile.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIog9VC7kYJ7Z25B7Zmp7fqfnpUC5JI4j1qpUlZWxvkzLIhjfSrUiw_AjdJo0rZZjzVOTE6N3ivcJt1n4fsl_3-c4NHhyphenhyphen6rU0EG1FbisvZ-fE0Ppa-5J_P68J8QdIrxjKYJiUQqJMsbFU/s1600/DSC00268.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIog9VC7kYJ7Z25B7Zmp7fqfnpUC5JI4j1qpUlZWxvkzLIhjfSrUiw_AjdJo0rZZjzVOTE6N3ivcJt1n4fsl_3-c4NHhyphenhyphen6rU0EG1FbisvZ-fE0Ppa-5J_P68J8QdIrxjKYJiUQqJMsbFU/s200/DSC00268.JPG" width="200" /></a>But back to <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/lemon-glazed-eggplant-or-chicken-with.html">asparagus</a></b>. While most people grew up <b>blanching </b>or <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/allspice-pasta.html">boiling</a></b> them, my family always <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/roasted-allspice-potatoes.html">roasted</a> </b>them in a hot oven until they became slightly <b><a href="http://omnivorevegetarian.blogspot.com/2012/12/re-braised-pinto-and-cannellini-beans.html">caramelized</a></b>. Delicious! But what about those days when your oven is <b>otherwise occupied </b>or you <b>just don't feel like turning it on</b>? That, my friends, is when you turn to <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">pan-roasting</a></b>.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNsCmBhsBMxQQ6RMpYoV2Y5VberwNMV986mNzCGuKdw9Z84_bhpA8vyeUUuyj6i9wyy5giABMZluSiYIaziKT3vieGbtEuzvfE3zr1q2HcFgYofkWogCaGQjGcmASyMSQte74meDis9w/s1600/DSC00267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNsCmBhsBMxQQ6RMpYoV2Y5VberwNMV986mNzCGuKdw9Z84_bhpA8vyeUUuyj6i9wyy5giABMZluSiYIaziKT3vieGbtEuzvfE3zr1q2HcFgYofkWogCaGQjGcmASyMSQte74meDis9w/s200/DSC00267.JPG" width="200" /></a>I served these four times in the past three weeks: at our <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/monthly-cooking-adventure-stuffed.html">monthly </a></b><b><a href="http://omnivorevegetarian.blogspot.com/2012/11/monthly-cooking-adventure-stuffed.html">cooking adventure</a></b>, alongside <b><a href="http://www.food.com/recipe/iranian-chicken-with-turmeric-saffron-and-lemon-juice-427545">Iranian Shrimp with Turmeric, Saffron, and Lemon Juice</a> </b>and <b><a href="http://theshiksa.com/2012/01/26/persian-dill-and-lima-bean-rice/">Persian Dill and Lima Bean Rice</a>; </b>at both <b><a href="http://noshesthoughtsreves.blogspot.com/2005/06/eomeote-7-moms-chopped-eggs-and-onions.html">Passover seders</a></b> (without the <b><a href="http://omnivorevegetarian.blogspot.com/2012/01/tuscan-white-bean-and-bread-soup.html">Parmesan cheese</a></b>) and at an impromptu <b>Game of Thrones </b>gathering we hosted last weekend. And, while the <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/bed-basil-eggplant.html">vegetarian</a> </b>doesn't like <b><a href="http://omnivorevegetarian.blogspot.com/2012/04/passover-cooking-chopped-eggs-with.html">asparagus</a></b>, everyone else gobbled them up. They're wonderful warm or at room temperature and equally tasty with and without the <b><a href="http://omnivorevegetarian.blogspot.com/2012/03/bruschetta-with-broccoli-rabe.html">parmesan cheese</a>. </b>Bon appetit!<br />
<br />
<b>Pan-Roasted Asparagus with Lemon and Garlic</b><br />
<br />
<ul>
<li>1 pound <a href="http://dmd.aspetjournals.org/content/29/4/539.full.pdf" style="font-weight: bold;">asparagus</a>, tough ends snapped off</li>
<li>2 tablespoons <b><a href="http://bodyecology.com/articles/tag/olive-oil/">olive oil</a></b></li>
<li>1 tablespoon <b><a href="http://bodyecology.com/articles/water-for-life-and-anti-aging#.UWNN9JOG28A">water</a></b></li>
<li>4 cloves <a href="http://bodyecology.com/recipes/quinoa_and_cilantro.php" style="font-weight: bold;">garlic</a>, peeled</li>
<li>1 <b><a href="http://www.buzzle.com/articles/benefits-of-lemon-peel-for-better-health.html">lemon</a></b>, juiced</li>
<li>1/2 teaspoon <b><a href="http://www.seacoast.com/topic.php?health=can+you+use+kosher+salt+to+cleanse+your+system">kosher salt</a></b></li>
<li>1/2 teaspoon <b><a href="http://smittenkitchen.com/blog/2010/02/spaghetti-cacio-e-pepe/">black pepper</a></b>, freshly ground</li>
<li>4 shavings <b>Parmesan cheese </b>(I used a vegetable peeler)</li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP72If9Vvqt-0XgHNm8hDQ7LgdSoQ1UCRvPOfOXXSr38V1jUD8AvlVyUmHB7xJZP_JF8Ay0TRCGtFJvYEZD31QJp7lVYT8w1wzx5Kc9ugr5Ujxd_hwh5NE6397F6BckiB83NFRWEefbWY/s1600/DSC00269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP72If9Vvqt-0XgHNm8hDQ7LgdSoQ1UCRvPOfOXXSr38V1jUD8AvlVyUmHB7xJZP_JF8Ay0TRCGtFJvYEZD31QJp7lVYT8w1wzx5Kc9ugr5Ujxd_hwh5NE6397F6BckiB83NFRWEefbWY/s200/DSC00269.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFUj3vu-EPLBCcmE78uUc0VQzH6-JKxRPvXuBvnsNAqfIy4HGj8vtrP1Wl2Ko-eeM1mHJbgPXgJ_2w_h34OjoqxxSnKe6tQzqSBicGXF_kYW6KEXnZ2CNlZmU6jcqj_fk56NguwMfNXA/s1600/DSC00263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a>Cook <b>asparagus</b>, <b>olive oil</b>, <b>water </b>and <b>garlic</b> in a large lidded pan over high heat, uncovered, for 2 minutes. Toss <b>asparagus</b> (tongs are the best for this), cover, and cook 1 minute. Remove lid, toss again, return lid and cook 5 minutes. Add <b>lemon juice</b>, toss again, season with <b>salt </b>and <b>pepper</b> and shave <b>parmesan </b>on top. Enjoy!<br />
<br />
<i>Links:</i><br />
<br />
<ul>
<li><i><b><a href="http://americanfood.about.com/od/vegetarian/r/pr_asparagus.htm">Pan-Roasted Asparagus with Lemon and Garlic</a> </b>from <b><a href="http://americanfood.about.com/">American Food</a></b></i></li>
<li><i><b><a href="http://elegantlyglutenfree.com/pan-grilled-asparagus-garlic-and-parsley">Pan-Grilled Asparagus, Garlic and Parsley</a> </b>from <b><a href="http://elegantlyglutenfree.com/">Elegantly Gluten-Free</a></b></i></li>
<li><i><b><a href="http://allrecipes.com/recipe/pan-fried-asparagus/">Pan-Fried Asparagus</a> </b>from <b><a href="http://allrecipes.com/">Allrecipes.com</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-78540129421655096322013-03-13T17:17:00.000-04:002013-03-13T17:18:08.118-04:00Refried Beans Without the Refry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8uYLbMcBnftB-DF9lC4pkvSjm-QcH2DqzfJZnMfynCzQJUNvzlunWXpnCf9sPV1P98O3HSMKNopDnDVRuaUNkqBSb4rVUtOrUgsVZFSvy54hcjCcHFPhJ9n4t5SRfap6f1GwlY9OfAg/s1600/DSC00210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8uYLbMcBnftB-DF9lC4pkvSjm-QcH2DqzfJZnMfynCzQJUNvzlunWXpnCf9sPV1P98O3HSMKNopDnDVRuaUNkqBSb4rVUtOrUgsVZFSvy54hcjCcHFPhJ9n4t5SRfap6f1GwlY9OfAg/s400/DSC00210.JPG" width="400" /></a></div>
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As I'm sure many of you do, I get e-mailed recipes. Lots of them; I just keep subscribing to various<b> newsletters </b>from <b><a href="http://noshesthoughtsreves.blogspot.com/2008/01/cuisses-de-poulet-braisees-avec-des.html">recipe sites</a>. </b>Unfortunately, I never get around to <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/rustic-citrus-jicama-scramble.html">reading</a> </b>most of them but every so often a <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/roasted-allspice-potatoes.html">recipe</a> </b>catches my eye and I <b>bookmark </b>it, saving it in a folder titled with the appropriate <b><a href="http://omnivorevegetarian.blogspot.com/2013/01/winter-minestrone.html">month</a> </b>in which to make it (I do so try to cook <b><a href="http://noshesthoughtsreves.blogspot.com/2011/09/pineapple-jalapeno-poppers.html">seasonally</a></b>).<br />
<br />
<a href="http://4.bp.blogspot.com/-QVQwnyRUKQk/UUDq6frre1I/AAAAAAAAAdI/CVP0JlRzimU/s1600/DSC00207.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-QVQwnyRUKQk/UUDq6frre1I/AAAAAAAAAdI/CVP0JlRzimU/s320/DSC00207.JPG" width="320" /></a>These <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/braised-pinto-beans-and-onions.html">pinto beans</a> </b>have been on the waiting list for quite a while. We cooked them last month (in the <b><a href="http://omnivorevegetarian.blogspot.com/2012/12/re-braised-pinto-and-cannellini-beans.html">slow cooker</a> </b>-- my favorite way to make <b><a href="http://omnivorevegetarian.blogspot.com/2012/01/white-bean-sage-and-roasted-garlic.html">beans</a></b>) and then they sat in that folder waiting for me to finally have time to write them up. Today is their lucky day!<br />
<br />
Now, you may be confused by their <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/blueberry-oat-muffins.html">name</a> </b>(and I admit that's why I clicked on this <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/pinto-bean-picadillo.html">recipe</a> </b>in the first place when I saw it on <a href="http://allrecipes.com/" style="font-weight: bold;">Allrecipes.com</a>) but, amazingly enough, this do taste a LOT like <b>refried beans</b>. However, since they have neither <b><a href="http://omnivorevegetarian.blogspot.com/2012/03/bruschetta-with-broccoli-rabe.html">oil</a> </b>nor <b><a href="http://omnivorevegetarian.blogspot.com/2012/07/monthly-cooking-adventure-gateau.html">butter</a></b>, they're exceedingly low in fat. They're also really versatile. They have a bit of a kick from the <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/not-box-muffins.html">jalapeno</a> </b>and we used them mostly in <b><a href="http://noshesthoughtsreves.blogspot.com/2007/01/paprika-rice-supper-with-pork-carnitas.html">Mexican</a> </b>preparations, but I'm sure you could use them in any preparation that calls for <b><a href="http://omnivorevegetarian.blogspot.com/2013/03/bed-trout-or-white-beans-with-south.html">cooked beans</a></b>. And, considering we still have a <b>tupperware </b>full of them in the <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/cherry-vanilla-smoothie.html">freezer</a> </b>(they <b><a href="http://noshesthoughtsreves.blogspot.com/2007/11/vegetable-broth.html">freeze beautifully</a></b>), that's probably what we'll do!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5swoneOjshFG1ijfYRwAkQWTTZnd0xNcGj6Ve_1ooBjKhvRSHeFSuo2y6OwqOslyy4RnpGAUsf1Fl_iIUMQXNZc5QlrgBKDbNC6nass04ZCcNLqhQzRU2fYkV4E0bQTVN31rmxMpwL0/s1600/DSC00209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5swoneOjshFG1ijfYRwAkQWTTZnd0xNcGj6Ve_1ooBjKhvRSHeFSuo2y6OwqOslyy4RnpGAUsf1Fl_iIUMQXNZc5QlrgBKDbNC6nass04ZCcNLqhQzRU2fYkV4E0bQTVN31rmxMpwL0/s320/DSC00209.JPG" width="320" /></a><br />
Make these into a <b><a href="http://glutenfreecooking.about.com/od/appetizerssnacksand/r/blackbeansalsa.htm">Bean Salsa</a>, </b>add them into <b><a href="http://www.glutenfreespinner.com/2012/07/marco-polo-salad.html">Marco Polo Salad</a> </b>or<b> </b><a href="http://www.cleanfoodcreativefitness.com/quinoa-pepper-jack-macaroni-and-cheese-gluten-free/" style="font-weight: bold;">Quinoa Pepper Jack Macaroni and Cheese</a><b>, </b>serve alongside <b><a href="http://glutenfreecooking.about.com/od/glutenfreecakerecipes/r/glutenfreecarrotcake.htm">Carrot Cake with Cream Cheese Frosting</a> </b>or<b> </b>turn them into <b><a href="http://glutenfreegoddess.blogspot.com/2006/07/sour-cream-chicken-enchiladas.html">Sour Cream Bean Enchiladas</a> </b>or<b> </b><a href="http://www.hawkeshealth.net/community/showthread.php?t=5726&page=1" style="font-weight: bold;">Chili</a><b>. </b>Really, the possibilities are endless. Bon appetit!<br />
<br />
<b>Refried Beans Without the Refry</b><br />
<i>adapted from <b><a href="http://allrecipes.com/">Allrecipes.com</a></b></i><br />
<div style="text-align: left;">
<br /></div>
<ul>
<li style="text-align: left;">3 cups dry <b>pinto beans</b></li>
<li style="text-align: left;">1 7-inch piece <b><a href="http://curezone.com/faq/q.asp?a=98,697&q=62">kombu</a></b></li>
<li style="text-align: left;">1 <b><a href="http://www.cooks.com/rec/view/0,1950,140182-239204,00.html">yellow onion</a></b>, peeled and cut in half</li>
<li style="text-align: left;">1 <b>jalapeno pepper</b>, chopped</li>
<li style="text-align: left;">15 cloves <b><a href="http://bodyecology.com/recipes/green-spread.php">garlic</a></b>, minced</li>
<li style="text-align: left;">5 teaspoons <b>garlic parsley salt</b></li>
<li style="text-align: left;">1 3/4 teaspoons <b><a href="http://www.nutraingredients-usa.com/Research/McCormick-backed-study-probes-effects-of-black-pepper-and-rosemary-on-mental-energy-and-fatigue">black pepper</a></b>, freshly ground</li>
<li style="text-align: left;">1/8 teaspoon <b><a href="http://www.food.com/recipe/fresh-tomato-salsa-with-cumin-307363">cumin</a></b>, ground</li>
<li style="text-align: left;">9 cups <b><a href="http://bodyecology.com/articles/best_water_to_drink.php#.UT4KIhyG28A">water</a>, </b>plus additional for soaking beans</li>
</ul>
<div>
Place <b>pinto beans </b>and <b>kombu </b>in a pot full of fresh <b>water. </b>Let them soak 8 hours, or overnight.</div>
<div>
<br /></div>
<div>
Drain <b>beans</b> and place them, <b>kombu</b>, <b>onion</b>, <b>jalapeno</b>, <b>garlic</b>, <b>salt</b>, <b>pepper</b> and <b>cumin </b>in a slow cooker. Add 9 cups <b>water </b>and stir to combine. Cook on HIGH (yes, really) for 8 hours. </div>
<div>
<br /></div>
<div>
Once <b>beans </b>are cooked, strain, reserving the <b>cooking liquid </b>(it makes a wonderful <b>broth </b>for <b>soups</b> or <b>rice</b>). Using a potato masher, mash <b>beans </b>(and <b>onion </b>and <b>kombu </b>if desired), adding in as much <b>broth </b>as you want. You can also leave the <b>beans </b>unmashed and mix them with the <b>onion </b>and <b>kombu</b>, first chopping the aromatics so they're easier to combine. Enjoy!<br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfTF5zwYbgKKuqu9UrCBlbcGpJ-smYvj8iPXUs2PhGh2SQVgpdkLl0JhW9-zJK-RX9c8FgEojJBTBOkvLnlj0QCK0ehTAwAPNQ5VbIcZkABWD0hctx0sdsdRks6i6_CdfLE1CqttfQ0w/s1600/DSC00208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfTF5zwYbgKKuqu9UrCBlbcGpJ-smYvj8iPXUs2PhGh2SQVgpdkLl0JhW9-zJK-RX9c8FgEojJBTBOkvLnlj0QCK0ehTAwAPNQ5VbIcZkABWD0hctx0sdsdRks6i6_CdfLE1CqttfQ0w/s400/DSC00208.JPG" width="400" /></a></div>
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<div>
<i>Links:</i> </div>
<div>
<ul>
<li><i><b><a href="http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx?ms=1&prop25=99647376&prop26=DailyDish&prop27=2012-12-02&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1">Refried Beans Without the Refry</a> </b>from <b><a href="http://allrecipes.com/">Allrecipes.com</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-49378464247845692612013-03-07T15:27:00.001-05:002013-03-07T15:27:08.546-05:00Crusty Spinach, Feta and Sun-Dried Tomato Bread Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnqhm9C7ljgMQu82iNJ4a030H_PX-k5jjGW5ctDJaGyB-0ZcBSZZlFt1Yl7rBS39k5ph9ZJ9wctGuOp35BNWYxLgKykbE2NVS9YxMLB4UNLXS70cnXsC0HYb5HzN6rqwd1XEyFq2zSGY/s1600/DSC00228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnqhm9C7ljgMQu82iNJ4a030H_PX-k5jjGW5ctDJaGyB-0ZcBSZZlFt1Yl7rBS39k5ph9ZJ9wctGuOp35BNWYxLgKykbE2NVS9YxMLB4UNLXS70cnXsC0HYb5HzN6rqwd1XEyFq2zSGY/s400/DSC00228.JPG" width="400" /></a></div>
I know what you're thinking. Have I gone off my rocker? What happened to being <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/allspice-pasta.html">gluten-free</a></b>? That, dear readers, is the beauty of these rolls -- they are <b><a href="http://omnivorevegetarian.blogspot.com/2012/12/re-braised-pinto-and-cannellini-beans.html">gluten-free</a></b>. And <b><a href="http://omnivorevegetarian.blogspot.com/2012/07/monthly-cooking-adventure-gateau.html">sugar-free</a></b>. But they don't taste it. The <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/bed-basil-eggplant.html">vegetarian</a></b>'s been heating them up for <b>after-work snacks </b>and every time I bite into one my first thought is: "I'm <b>cheating</b>; I'm so going to <b>regret </b>this." But of course I'm not. And I don't.<br />
<br />
They're also my most successful venture into <b><a href="http://omnivorevegetarian.blogspot.com/2013/02/garlic-aioli.html">gluten-free</a> </b>(and <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/rustic-citrus-jicama-scramble.html">yeast</a></b>) baking to date! How can it contain <b><a href="http://noshesthoughtsreves.blogspot.com/2006/12/pain-de-biere-damandes-et-de-gingembre.html">yeast</a> </b>and still be <b><a href="http://noshesthoughtsreves.blogspot.com/2008/01/poulet-et-ciboules-sautes.html">sugar-free</a></b>? The <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">sun-dried tomatoes</a> </b>have enough sugar that the <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/focaccia-dail-asperges-fraises-romarin.html">yeast</a> </b>feeds off of them without any <b><a href="http://omnivorevegetarian.blogspot.com/2012/03/chunky-banana-bran-muffins.html">sugar</a></b> necessary! And a successful <b><a href="http://omnivorevegetarian.blogspot.com/2012/12/braised-black-beans-with-potatoes.html">gluten-free</a> </b>free adaptation of a <b>"<a href="http://omnivorevegetarian.blogspot.com/2012/06/bed-moroccan-fava-bean-and-vegetable.html">normal</a>"</b> recipe that I had <b>bookmarked </b>but couldn't imagine being able to try. What recipe, you ask? <b><a href="http://sassandveracity.com/2011/08/09/crusty-spinach-feta-and-sun-dried-tomato-bread-rolls/">This one</a> </b>from <b><a href="http://sassandveracity.com/">Sass & Veracity</a></b>, a blog I happened to stumble upon while on my endless search on how to sneak more <b><a href="http://omnivorevegetarian.blogspot.com/2012/03/stir-fried-brown-rice-with-salad-greens.html">cooking greens</a> </b>(like <b><a href="http://omnivorevegetarian.blogspot.com/2013/01/winter-minestrone.html">spinach</a></b>) into our diet.<br />
<br />
And these fit the bill perfectly. Have them <b>plain</b>, as a <b>snack</b>, with a plate of <b><a href="http://lindseycarlyle.com/blog/2011/07/10/melting-in-my-pants-burrata-tomatoes/">Burrata & Tomatoes</a></b>, an<b> <a href="http://glutenfreegirl.com/prosciutto-asparagus-tortilla/">Asparagus Tortilla</a></b>, <b><a href="http://www.tarheelfoodie.com/2011/07/12/sungold-tomato-cannellini-bean-dip/">Sungold Tomato & Cannellini Bean Dip</a> </b>or <b><a href="http://pamelastable.com/vegetarian/watermelon-feta-arrugula-salad/">Watermelon, Feta and Arugula Salad</a></b>. And of course a glass of <b><a href="http://www.channingdaughters.com/wine_order/index.php">Research Cab</a></b>. Bon appetit!<br />
<br />
<b><u>Crusty Spinach, Feta and Sun-Dried Tomato Bread Rolls</u></b><br />
<i>adapted from <b><a href="http://sassandveracity.com/">Sass & Veracity</a></b></i><br />
<br />
<ul>
<li>1 pound <b><a href="http://www.cooking.com/Recipes-and-More/recipes/Spinach-With-Almonds-And-Garlic-recipe-4009.aspx#axzz2MsLzrgbm">spinach</a></b></li>
<li>1 1/2 tablespoons (two packages) <b><a href="http://www.youtube.com/watch?v=ksziuzwLuGY">active dry yeast</a></b></li>
<li>1 tablespoon <b><a href="http://www.mortonsalt.com/for-your-home/culinary-salts/food-salts/13/morton-coarse-kosher-salt/">kosher salt</a></b></li>
<li>2/3 cup <b>feta</b>, crumbled</li>
<li>1 cup <b><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html">sun-dried tomatoes</a></b>, julienned</li>
<li>3 <b><a href="http://www.livestrong.com/egg-whites-nutrition-information/">egg whites</a></b></li>
<li>about 2 1/2 cups lukewarm <b><a href="http://bodyecology.com/articles/coconut-water-offers-health-benefits.php">water</a></b></li>
<li>6 1/2 cups <b><a href="http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/">gluten-free all-purpose flour</a>, </b>plus additional</li>
<li><b><a href="http://allrecipes.com/recipe/cornmeal-mush/">Cornmeal</a> </b>(no more than 1/4 cup)</li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93BZd2vFKUIqKXQSzU8BsYL2tfUJU2RbJ4QOtVgYFKk39nS6X7RQft_ZvO-zpxK5AIKNMwnoMj1V9JnuxRrYZt4bfgFXYhhvuWar5d1QRWqkJFcKblKqbcHGxtBmkoOReXmMatTTGkgY/s1600/DSC00223.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93BZd2vFKUIqKXQSzU8BsYL2tfUJU2RbJ4QOtVgYFKk39nS6X7RQft_ZvO-zpxK5AIKNMwnoMj1V9JnuxRrYZt4bfgFXYhhvuWar5d1QRWqkJFcKblKqbcHGxtBmkoOReXmMatTTGkgY/s200/DSC00223.JPG" width="200" /></a>Pour two inches cold <b>water </b>into a pot and add <b>spinach. </b>Place heat on high and steam 5-10 minutes, until <b>spinach </b>is wilted. Remove and drain. When cool, wrap <b>spinach </b>in a clean dishtowel and ring out excess moisture. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRiwAVhMvhpGaXBqNoE0UdtZtbkRdB9OALIic-MHV0zP0eoZ61BxIIN1D_nM2xIXAjeUtImrGvQFBlAH2z-vpPzADWJhhSKIg-CRmKc7NHn1DkcFO44XMNEZQqDuar8tv63i_AUc5b-c/s1600/DSC00225.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRiwAVhMvhpGaXBqNoE0UdtZtbkRdB9OALIic-MHV0zP0eoZ61BxIIN1D_nM2xIXAjeUtImrGvQFBlAH2z-vpPzADWJhhSKIg-CRmKc7NHn1DkcFO44XMNEZQqDuar8tv63i_AUc5b-c/s200/DSC00225.JPG" width="200" /></a>In a large bowl, stir together <b>yeast, salt, spinach, feta </b>and <b>tomatoes</b>. Place <b>egg whites </b>into a measuring cup and add lukewarm <b>water </b>until you have 3 cups of liquid. Stir into the <b>spinach </b>mixture. Add <b>flour </b>one cup at a time and stir gently with a wooden spoon just until combined. Cover bowl with a clean dishtowel and place in a cold, turned-off oven for 2 hours to rise (this is always the scary part for me!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1yPfeYtBtUBW_Iii5-6zlfJ5vVtJvIfi6nHBjphP5FkzRnD4wi5cfiayel9TL5fDSJNvHEHNJEabfnjrrtNHcbtv4IX1IqF3Mw-mvl1FGTALBWTka6xz9RN1_H1gxBNccQSo7Ny5FuQ/s1600/DSC00226.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1yPfeYtBtUBW_Iii5-6zlfJ5vVtJvIfi6nHBjphP5FkzRnD4wi5cfiayel9TL5fDSJNvHEHNJEabfnjrrtNHcbtv4IX1IqF3Mw-mvl1FGTALBWTka6xz9RN1_H1gxBNccQSo7Ny5FuQ/s200/DSC00226.JPG" width="200" /></a>After dough has risen (phew!), prepare your baking pan: place a sheet of <b>parchment paper </b>on it and sprinkle with <b>cornmeal</b>. Now divide your <b>dough </b>into ten even-sized pieces. The dough will be a little sticky but easy to work with (at least mine was). If you need to, sprinkle with a little bit of extra <b>flour</b>. Roll (in your hands) into a <b>ball</b>, then place on your prepared baking pan. Repeat nine more times with the rest of the <b>dough</b>. Place in the oven for 30 minutes to rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKn5K6_pxIj98Ac9MAa6kF-xQcTrGpU1ibwL-8PCanwBVMyjwknmaXBnYWn0K4VUi9wtqzfYbUgw_PkRs2KBDua76Rhz-fZZ08ER9xDybxZC4n0JN8mdb5McajyaKcMehg2yLx5W-r1GU/s1600/DSC00227.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKn5K6_pxIj98Ac9MAa6kF-xQcTrGpU1ibwL-8PCanwBVMyjwknmaXBnYWn0K4VUi9wtqzfYbUgw_PkRs2KBDua76Rhz-fZZ08ER9xDybxZC4n0JN8mdb5McajyaKcMehg2yLx5W-r1GU/s200/DSC00227.JPG" width="200" /></a>Remove pan from oven and allow to rest an additional 30 minutes. Place a <b>tray </b>(I used a <b>roasting dish</b>) on the bottom rack of the oven and preheat to 450F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVOytv-ljyz4Ub7GFLEob5g5HRB29WK6_i9Vl7wdjQ_X8c-Fv1nqOd0E_Cmkq7ek4rAmpEVO7eUzIIAbeDRsMLiy8oV733vF5PHBJbPGT5QBJbLBDUx11pQD0xe2zsLyMDXE2g-5wLzo/s1600/DSC00230.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVOytv-ljyz4Ub7GFLEob5g5HRB29WK6_i9Vl7wdjQ_X8c-Fv1nqOd0E_Cmkq7ek4rAmpEVO7eUzIIAbeDRsMLiy8oV733vF5PHBJbPGT5QBJbLBDUx11pQD0xe2zsLyMDXE2g-5wLzo/s200/DSC00230.JPG" width="200" /></a>After <b>dough </b>has rested sufficiently, dust the tops of the <b>rolls </b>with <b>flour</b> and snip an X into the top of each with clean kitchen scissors. Slide the baking pan with the <b>dough </b>into the oven, on an upper shelf. Fill up a measuring cup (or two) with VERY hot water -- as hot as your tap can get. Pour this water into the <b>dish </b>at the bottom of the oven. Close the door quickly (you're creating steam to help the <b>rolls</b> cook evenly. Bake 20 minutes. Cool before serving. Enjoy!</div>
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<i>Links:</i></div>
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<ul>
<li><i><b><a href="http://sassandveracity.com/2011/08/09/crusty-spinach-feta-and-sun-dried-tomato-bread-rolls/">Crusty Spinach, Feta and Sun-Dried Tomato Bread Rolls</a> </b>from <b><a href="http://sassandveracity.com/">Sass & Veracity</a></b></i></li>
<li><i><b><a href="http://www.myrecipes.com/recipe/sun-dried-tomato-feta-rolls-10000001979128/">Sun-Dried Tomato and Feta Rolls</a> </b>from <b><a href="http://myrecipes.com/">MyRecipes.com</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-67550968301229851982013-03-01T12:08:00.000-05:002013-03-01T12:29:28.132-05:00BED: Trout (or White Beans) with South Indian Spices<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidA9ORA7jBhQGd8Pj78AbEufd41FWcQ-KtL6cijyFiQQxj_Wy-17Qq-2rQnSRrJa33CHFovm2aC2u7JFgpBgzEeV1dVO0819ZTf4YEWpmO_-pD3MlUdJbp8wLnB1sWjdKKIHsIC8nT-VM/s1600/DSC00220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidA9ORA7jBhQGd8Pj78AbEufd41FWcQ-KtL6cijyFiQQxj_Wy-17Qq-2rQnSRrJa33CHFovm2aC2u7JFgpBgzEeV1dVO0819ZTf4YEWpmO_-pD3MlUdJbp8wLnB1sWjdKKIHsIC8nT-VM/s320/DSC00220.JPG" width="278" /></a></div>
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Is it <b>March </b>already? Doesn't <b>February</b> always disappear just when you've gotten comfortable with it? Or is that just me?<br />
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Anyway, I have a wonderful recipe to share with you today (complete with a <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/bed-basil-eggplant.html">vegetarian</a> </b>adaptation that uses the same spices) and, if you're making the <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/truite-rose-envelopee-de-la-poitrine.html">trout</a> </b>component, an even more exciting cooking technique!<br />
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Back when I <b><a href="http://noshesthoughtsreves.blogspot.com/">regularly cooked omnivore food</a></b>, <b><a href="http://omnivorevegetarian.blogspot.com/2012/08/bed-baked-bluefish-or-tofu.html">fish</a> </b>was one of my specialties. <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">Fast</a> </b>and <b><a href="http://omnivorevegetarian.blogspot.com/2012/05/kreplach-pasta-stuffed-with-veggie.html">easy</a> </b>to cook, I could always adjust my <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/braised-pinto-beans-and-onions.html">seasonings</a></b> to suit my mood. I realized this month, as I planned the menu for our <b><a href="http://omnivorevegetarian.blogspot.com/p/our-monthly-cooking-adventure.html">monthly cooking adventure</a> </b>that I hadn't made <b><a href="http://noshesthoughtsreves.blogspot.com/2005/03/filet-de-mulet.html">fish</a> </b>in <i>quite </i>a while. So I resolved that it was time that changed. Wanting to combat the <b><a href="http://healthland.time.com/2010/11/05/5-ways-to-beat-the-winter-doldrums/">winter doldrums</a></b> I've been in, I decided I wanted this <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/queen-of-cuisine-chez-la-vieille.html">fish</a> </b>to have a bite ... and lots of <b><a href="http://omnivorevegetarian.blogspot.com/2012/01/white-bean-sage-and-roasted-garlic.html">garlic</a></b>. <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/allspice-pasta.html">Interesting spices</a> </b>always make me think of <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/from-my-rasoi-warming-vegetable-paneer.html">Indian food</a> </b>so I went back to <b style="font-style: italic;"><a href="http://omnivorevegetarian.blogspot.com/2013/02/garlic-aioli.html">The 4-Hour Chef</a> </b>and adapted his recipe for <b>Trout with South Indian Spices, </b>including a wonderful <b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-1-cabillaud-au-pesto-de-mizuna.html">Ginger-Garlic Paste</a> </b>made from scratch. (There's still more of the <b><a href="http://omnivorevegetarian.blogspot.com/2012/02/pinto-bean-picadillo.html">paste</a> </b>in our fridge -- any suggestions on how else we should use it?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPFRdRbnND6zuccPhQsC1QgCjJW1uBlnjASd8sSRY_Rc08C_6BDTiDIIWgB8mpCsoUJ0jL_X7LfvW9yzemefEOUZCopBVPAEdemXIAnbl4nCSzHRON_rzJn8B3hBzN9Dhhmd0YjLluuw/s1600/DSC00221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPFRdRbnND6zuccPhQsC1QgCjJW1uBlnjASd8sSRY_Rc08C_6BDTiDIIWgB8mpCsoUJ0jL_X7LfvW9yzemefEOUZCopBVPAEdemXIAnbl4nCSzHRON_rzJn8B3hBzN9Dhhmd0YjLluuw/s320/DSC00221.JPG" width="320" /></a><br />
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As for the <b><a href="http://omnivorevegetarian.blogspot.com/2012/06/rustic-citrus-jicama-scramble.html">vegetarian</a>, </b>he loves these flavorings as well, so, while I made the <b><a href="http://noshesthoughtsreves.blogspot.com/2005/04/bar-hollandaise.html">fish</a></b>, I tossed a couple of cans of <b><a href="http://omnivorevegetarian.blogspot.com/2012/01/tuscan-white-bean-and-bread-soup.html">white beans</a> </b>with the same marinade ingredients and baked them in the same oven for the same amount of time. Formal directions are below. We also served this with <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/green-peas-with-allspice-and-mushrooms.html">basmati rice</a> </b>and <b><a href="http://culinaryarts.about.com/od/seasoningflavoring/r/gremolata.htm">gremolata</a> </b>and had an amazing <b>whiskey butterscotch pudding </b>for dessert<b>.<span style="background-color: black; color: white;"> </span></b><span style="background-color: black; color: white; font-family: inherit;">A <b><a href="http://www.vineyardadventures.com/2011/04/11/abcs-of-campania-f/">Falanghina</a> </b>was a delicious accompaniment. <span style="line-height: 19.03125px;">மகிழ்ந்து உண்ணுங்கள் [bon appetit]</span>!</span><br />
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<b>Trout (or White Beans) with South Indian Spices</b><br />
<i>inspired by </i><b><i><a href="http://www.amazon.com/The-4-Hour-Chef-Learning-Anything/dp/0547884591">The 4-Hour Chef</a></i></b><br />
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<ul>
<li>1 head <b><a href="http://bodyecology.com/recipes/millet-tabouli-salad.php">garlic</a> </b>cloves<b>, </b>chopped</li>
<li>1 hand <a href="http://www.herbwisdom.com/herb-ginger-root.html" style="font-weight: bold;">ginger root</a>, chopped</li>
<li>1 tablespoon <b><a href="http://bodyecology.com/articles/coconut-water-offers-health-benefits.php#.UTDP1zCG28A">water</a></b></li>
<li>1 1/2 tablespoons <b><a href="http://brains4brunch.blogspot.com/2012/11/two-kinds-of-homemade-vinegar.html">beer vinegar</a> </b>(can substitute <b><a href="http://allrecipes.com/recipe/rice-vinegar-basting-sauce/">rice vinegar</a></b>)</li>
<li>1/2 teaspoon <b><a href="http://www.shopping.com/xSBS-Oregon-Scientific-Oregon-Spice-Turmeric-Ground-Pack-of-3-Oregon-Scientific-oregon-scientific-silviculture-and-ecology-of-western-u-s-forests~PRDLT-98356938-123053589?sb=1">ground turmeric</a></b></li>
<li>1 teaspoon <b><a href="http://www.mccormick.com/Products/Herbs-and-Spices/Blends/California-Style/California-Style-Garlic-Salt-with-Parsley.aspx">garlic parsley salt</a></b></li>
<li>2 small whole <b><a href="http://troutfishinghelp.blogspot.com/2006/10/what-do-trout-eat.html">trout</a></b>, butterflied and gutted (if making the <b>omnivore </b>version)</li>
<li>2 cans <b><a href="http://www.lose-weight-with-us.com/calories-in-navy-beans.html">navy beans</a></b>, drained and rinsed (if making the <b>vegetarian </b>version)</li>
<li>juice from 1/2 <b><a href="http://allrecipes.com/recipe/key-lime-ice-cream/">lime</a></b></li>
</ul>
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Combine <b>garlic,</b> <b>ginger </b>and <b>water</b> in a cup or mixing bowl. Using your <b>immersion blender</b>, process until they've all combined into a smooth paste.</div>
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Combine 1 1/2 tablespoons <b>ginger-garlic paste, vinegar, turmeric </b>and <b>salt </b>in a bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjirFbBswYaMyD-3WodIX4sO1qowUUImRfnpNFi7a3d4m8uezkXji3TO6bNi5g5InpTgb7HxyD16ZJOWeFjDKerZoyXpdUZVA8Io-1LIRfKdzR7CpSrge6bqoIsJUFipkOhS1lIICdQ0/s1600/DSC00216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjirFbBswYaMyD-3WodIX4sO1qowUUImRfnpNFi7a3d4m8uezkXji3TO6bNi5g5InpTgb7HxyD16ZJOWeFjDKerZoyXpdUZVA8Io-1LIRfKdzR7CpSrge6bqoIsJUFipkOhS1lIICdQ0/s200/DSC00216.JPG" width="200" /></a>If making the <b>fish, </b>place it in a heavy ziploc plastic bag and add the <b>marinade</b>, massaging it well into the flesh. Marinate at least 8 hours.</div>
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If making the <b>beans, </b>add them to the bowl of seasonings, stir well and let sit for at least 15 minutes so <b>marinade </b>can permeate.</div>
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Preheat oven to 400F.</div>
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If making the <b>fish</b>: Remove it from the bag and place on a plate, flesh-side up. Now comes the fun part (I made the <b>vegetarian </b>stay in the other room while I did this): insert a skewer through the <b>fish</b>'s mouth and rest its length along the <b>fish</b>'s body. Balance 3 skewers along the width of a baking pan. Gently flip the <b>fish </b>over and rest its skewer on the other 3. Repeat with the second <b>fish </b>(and any others that you want to make; you may need to use more than one pan, depending on the size of your <b>fish </b>and your pans).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVfZrgexKxfeXzWrMf6hRxcU02Bb0vSqEyjEyRBQFT2ytEYsP7B0fh3eoVaxVpHN6JYSfMzjCtEOeO6mU6OEySuxgeDM1rCh2FR8E7E3pnpzL3cgm8TU1ZCnLVTjzR2GXaMXfrjHZElM/s1600/DSC00219.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVfZrgexKxfeXzWrMf6hRxcU02Bb0vSqEyjEyRBQFT2ytEYsP7B0fh3eoVaxVpHN6JYSfMzjCtEOeO6mU6OEySuxgeDM1rCh2FR8E7E3pnpzL3cgm8TU1ZCnLVTjzR2GXaMXfrjHZElM/s200/DSC00219.JPG" width="200" /></a>If making the <b>beans</b>: Place <b>beans </b>and <b>marinade </b>in a baking dish and stir well. I used a loaf pan.</div>
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Place <b>beans </b>and/or <b>fish </b>in the oven and bake 12 minutes. Serve with the <b>lime </b>juice drizzled on top. Enjoy!</div>
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<i>Links:</i></div>
<div>
<ul>
<li><i><b><a href="http://blandisboring.com/best-masala-fish-recipe/">Best Spicy Masala Fish</a> </b>from <b><a href="http://blandisboring.com/">Bland is Boring</a></b></i></li>
<li><i><b><a href="http://wholefoodsmarket.com/recipe/cajun-rainbow-trout">Cajun Rainbow Trout</a> </b>from <b><a href="http://wholefoodsmarket.com/whole-foods-market">Whole Foods Market</a></b></i></li>
<li><i><b><a href="http://blandisboring.com/salsa-recipe/">The Best Salsa</a> </b>from <b><a href="http://blandisboring.com/">Bland is Boring</a></b></i></li>
<li><i><b><a href="http://articles.chicagotribune.com/2011-04-06/features/ct-food-0330-book-indian-20110406_1_fats-and-oils-quart-recipes-on-index-cards">Ginger-Garlic Eggplant</a> </b>from <b><a href="http://www.chicagotribune.com/features/">Chicago Tribune</a></b></i></li>
<li><i><b><a href="http://www.mistress-of-spices.com/2011/10/south-indian-style-green-bean-stir-fry.html">South Indian Style Green Bean "Stir Fry"</a> </b>from <b><a href="http://www.mistress-of-spices.com/">The Mistress of Spices</a></b></i></li>
<li><i><b><a href="http://www.vegetariantimes.com/recipe/spicy-sun-dried-tomato-soup-with-white-beans-swiss-chard/">Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard</a> </b>from <b><a href="http://www.vegetariantimes.com/">Vegetarian Times</a></b></i></li>
<li><i><b><a href="http://www.easy-indian-cooking.com/295/kidney-beans-rajma-masala-curry/">Kidney Beans Curry</a> </b>from <b><a href="http://www.easy-indian-cooking.com/">Easy Indian Cooking</a></b></i></li>
<li><i><b><a href="http://www.theperfectpantry.com/2012/12/recipe-for-slow-cooker-spicy-pinto-bean-chili-with-corn-and-kale.html">Slow Cooker Vegan Spicy Pinto Bean Chili with Corn and Kale</a> </b>from <b><a href="http://www.theperfectpantry.com/">The Perfect Pantry</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com0tag:blogger.com,1999:blog-3224315421213152796.post-28834408746861611362013-02-01T12:10:00.002-05:002013-02-01T12:10:24.937-05:00Garlic Aioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G3RGa48WyrW3VTQy4kjVYlWAu-HlEccPOkPp1XNM8pvcnpOpg2pzjPcJPXy8_ujI0gjTpKzerDStTU4lF4Awqhtufjlp9bCr4l4OUUuNgaNYDOxjQwAg2WjENw7ljeH9EwQjyzu6-b4/s1600/DSC00198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G3RGa48WyrW3VTQy4kjVYlWAu-HlEccPOkPp1XNM8pvcnpOpg2pzjPcJPXy8_ujI0gjTpKzerDStTU4lF4Awqhtufjlp9bCr4l4OUUuNgaNYDOxjQwAg2WjENw7ljeH9EwQjyzu6-b4/s320/DSC00198.JPG" width="320" /></a></div>
<br />
I've been going back and forth with myself as to whether or not I wanted to post this <b>recipe</b>. Usually when I'm conflicted about a recipe, it's because, while it tasted delicious, the <b><a href="http://omnivorevegetarian.blogspot.com/2012/11/cranberry-bean-meatballs-with-garlic.html">meatballs fell apart</a> </b>or it just wasn't very <b>photogenic</b>. In this case, however, the technique was brilliant but the taste wasn't quite what I wanted it to be.<br />
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That said, in the spirit of total honesty (and because this really was the best <b><a href="http://articles.latimes.com/2006/may/31/food/fo-calcook31">aioli-making technique</a></b> I've ever used), I'm sharing it with you and am open to any suggestions from you, dear readers, as to how to make the taste as good as the technique.<br />
<br />
So what's the trick, you ask? Using an <a href="http://gan.doubleclick.net/gan_click?lid=41000613802464054&pid=473637&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-473637%2F&usg=AFHzDLvb2LEUK772JBDw9ymuPCWWc7jXkQ&pubid=599757" rel="nofollow"></a><a href="http://gan.doubleclick.net/gan_click?lid=41000613802464054&pid=961961&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-961961%2F&usg=AFHzDLvemA6bSiOCrghgGTISM1nbxMxAfQ&pubid=599757" rel="nofollow" style="font-weight: bold;">Immersion Blender</a>. I learned this from <a href="http://fourhourchef.com/" style="font-weight: bold;">The 4-Hour Chef</a>, a new "how-to cook" book that borders on the gimmicky but actually offers several excellent tips for "fancy chef tricks" that I'm more than happy to make use of. So enjoy! We had friends over for dinner and served it alongside far-more successful dishes: <b><a href="http://www.elanaspantry.com/perfect-roast-chicken/">Roast Chicken</a>, <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Blends/California-Style/California-Style-Garlic-Salt-with-Parsley.aspx">Roasted Potatoes and Chickpeas</a>, <a href="http://www.bettycrocker.com/recipes/broccoli-and-squash-medley-gluten-free/680b7d0c-995b-40d8-b469-28d97ce76d3a">Broccoli and Squash Medley</a> </b>and <b><a href="http://www.adventuresofaglutenfreemom.com/2010/04/steamed-artichokes-with-a-lemon-butter-dipping-sauce/">Steamed Artichokes</a>.</b> And <b>white wine, </b>of course, to wash it all down.<br />
<br />
<b>Garlic Aioli</b><br />
<i>adapted from <b>The 4-Hour Chef</b></i><br />
<br />
<ul>
<li>1 <b><a href="http://www.yogavive.com/?p=1128">egg yolk</a></b></li>
<li>Juice from 1/2 <b><a href="http://www.foodandwine.com/recipes/lemon-cherry-yogurt-parfait">lemon</a></b></li>
<li>1 tablespoon <b><a href="http://bodyecology.com/articles/lakanto_dijon_mustard_chicken.php#.UQvyRL9ZUTY">Dijon mustard</a></b></li>
<li>4 cloves <b><a href="http://bodyecology.com/recipes/millet-tabouli-salad.php">garlic</a></b></li>
<li>1/2 teaspoon <b><a href="http://www.mccormick.com/Products/Herbs-and-Spices/Blends/California-Style/California-Style-Garlic-Salt-with-Parsley.aspx">garlic parsley salt</a></b></li>
<li>1/2 cup <b><a href="http://www.grapeseedoil.com/Pages/Articles/altmd.html">grapeseed oil</a></b></li>
<li>1/4 cup <b><a href="http://www.seacoast.com/topic.php?health=safflower+oil+two+tablespoons+to+fight+heart+disease">safflower oil</a></b></li>
<li>1/2 cup <b><a href="http://bodyecology.com/articles/tag/extra-virgin-olive-oil/">extra-virgin olive oil</a></b></li>
</ul>
<div>
Place <b>egg yolk, lemon, mustard, garlic </b>and <b>salt </b>in a cup or mixing bowl (which you find easiest to use an <b>immersion blender </b>with). Mix well then, with the <b>blender </b>still on, pour in <b>oils.</b> That's it! The texture is amazingly creamy.</div>
<div>
<br /></div>
<div>
<i>Links:</i></div>
<div>
<ul>
<li><i><b><a href="http://www.foodnetwork.com/recipes/emeril-live/garlic-aioli-recipe/index.html">Garlic Aioli</a> </b>from <b><a href="http://www.foodnetwork.com/">Food Network</a></b></i></li>
<li><i><b><a href="http://ultimateglutenfree.com/2012/03/gluten-free-aioli-recipe/">Gluten-Free Aioli</a> </b>from <b><a href="http://ultimateglutenfree.com/">Ultimate Gluten Free</a></b></i></li>
<li><i><b><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=162918">Vegan Garlic Aioli</a> </b>from <b><a href="http://sparkrecipes.com/">SparkRecipes.com</a></b></i></li>
<li><i><b><a href="http://churroconchocolate.blogspot.com/2011/04/slow-cooker-tortilla.html">Slow Cooker Tortilla with Lime-Garlic Aioli</a> </b>from <b><a href="http://churroconchocolate.blogspot.com/">Churros con Chocolate</a></b></i></li>
</ul>
</div>
The Omnivorehttp://www.blogger.com/profile/14470775089316424449noreply@blogger.com1