Category Archives: No Eggs

Velvety Cauliflower Soup with Turmeric, Sunflower Seeds, and Truffle Oil

This summer was not kind to my waist line. Or to my hip line, ass line, and stomach line, for that matter. Packing and moving meant pizza and beer on many more nights than I’d care to admit. And if unpacking one spice bottle from twenty sheets of packing paper burned a lot of calories, I’d be in my pre-baby jeans. But no one would want to see me in those 12 year old things anyway — including me — so let’s just skip it. Bottom line is that I am trying to get back to normal eating before the holidays crush me all over again.

A friend was telling me about her success with a twice a day shake/smoothie plan, but instantly said, “Oh, you couldn’t do it because you love food and flavor too much.” True enough, but I did consider it for a moment. It couldn’t be as bad as the cabbage soup diet. Remember that shit?

No, any healthy eating plan for me needs to include real food and flavor and cooking. And now that we are back on our weekly farm share plan in our new area, I feel like the vegetables are calling me and nagging me from the fridge. “You aren’t seriously going to let us go bad, are you? Come on, you lazy piece of shit, cook us!” Maybe your vegetables (as I like to call my inner voice these days) are kinder than mine, but I do feel incredibly more guilty if I don’t use my farm share vegetables as opposed to my grocery store vegetables. You know how when you were a kid, you felt sorry for the last banana going brown because you were worried it felt unwanted? OK, maybe that was just me, but I am quick to personify produce and the hard work of the individual farmers who grew it is a much stronger cooking motivator than some unknown factory farm.

I digress. Can you see why my husband is a good man to put up with me and the constant over-analysis of even my produce drawer?

But even with my farm share love, there are things that get abandoned in the back of the fridge. Cauliflower is one of them. I like it, but no one else in the family does. They hate it, in fact. So when the vegetables were talking to me before lunch today, I had a moment of clarity that I could make something with them for me! Just for me. For lunch even. So this is what I made. It was delightful and rich and healthy and I will probably eat it for lunch all week. And even though the heavy cream in the fridge was screaming to be included in this soup, my hips told her to STFU.

Velvety Cauliflower Soup with Turmeric, Sunflower Seeds, and Truffle Oil

Adapted from Chocolate and Zucchini

1 medium head of cauliflower, chopped into small florets
1 large onion, chopped
2 t turmeric powder
1 t curry powder
1 T olive oil
3/4 cup roasted sunflower seeds (or other nuts or seeds)
1 quart chicken or vegetable stock
1/2 cup white wine
1/2 cup water
Juice of one lemon
2 t salt (to taste, less if using full sodium broth)
Fresh ground pepper
Chopped fresh herbs (parsley, cilantro, or chives would all be good)
White Truffle Oil or Good Olive Oil

1. In a large soup or stock pot, sauté onion, turmeric, and curry in 1 T of olive oil until softened. Add cauliflower and sauté for about five minutes until the cauliflower begins to soften.

2. Add stock, wine, water, 2 t salt, and freshly ground pepper. Cook for about 15 minutes until cauliflower is falling apart and very soft.

3. While soup is cooking, chop the sunflower seeds very finely in a food processor or small chopper until they are the consistency of corn meal. Reserve a few tablespoons for garnish and set the rest aside.

4. Remove soup from the heat and purée with an immersion blender until soup is velvety smooth. (You can use a regular blender, but obviously leave the lid partially off and do it in small batches so you don’t have an explosion of hot soup.) Stir in chopped sunflower seeds (reserving the others for garnish) and lemon juice and puree for a few more seconds to incorporate. Taste and season with additional salt and pepper if desired.

5. To serve, ladle soup into a bowl, sprinkle with reserved ground sunflower seeds and fresh herbs, and drizzle with truffle oil or olive oil.

 

 

Trader Joe’s Inspired Dark Chocolate Bark with Roasted Coconut Chips

The opening of Trader Joe’s in our town has, of course, been somewhat revolutionary. I would count it among few others that have had such grand opening hype (top was Chick-Fil-A which had a camp out before their first day of chicken sales and future political statements). I’m so getting a new troll over that line.

Anyway, this recipe incorporates one of the most delicious TJs products: Roasted Coconut Chips. The first time I tried them I knew I wanted to figure out a recipe that put them on top of dark chocolate. Sometimes, I’m creative. Sometimes, it’s just a big “duh and why the hell wouldn’t you do that?”

OK, so other TJs products you need to try: Edamame Hummus, Reduced Guilt Spinach and Kale Dip, the frozen Chana Masala and Garlic Naan (both very good for a quick dinner), the little Crunchy Green Beans in the snack section, Cookie Butter (Plain and Crunchy! Swirl it into brownie batter!), the Lentil Soup in the refrigerated section, the Chocolate Truffle Brownie Mix, their pizza dough and even frozen pizzas (way better than most), and Chocolate Covered Edamame (much like chocolate covered peanuts, yet safe for nut allergic families to have in the house).

Here’s the basic recipe. Obviously, nuts/seeds can be swapped as can different kinds of dried fruit.

Trader Joe’s Inspired Dark Chocolate Bark with Roasted Coconut Chips

9 oz. chopped dark chocolate (at least 70%)
Zest of one orange, chopped finely
1/2 cup toasted pumpkin seeds
1/2 cup dried cranberries
1 package of Trader Joe’s Roasted Coconut Chips, roughly crushed so the chips aren’t too big
Fleur de Sel (optional)

1. Melt chocolate and stir in zest of orange. Set aside to cool slightly.

2. Combine pumpkin seeds, cranberries, and coconut chips in a separate bowl. Remove about half of the seed/fruit mixture and stir it into melted chocolate mixture.

3. Spread melted chocolate mixture onto a baking sheet lined with parchment paper. It will make roughly a 10 inch by 12 inch rectangle. Sprinkle the remaining seed/fruit mixture over top of chocolate. If you like, sprinkle a few grains of Fleur de Sel on top of that.

4. Put in refrigerator to chill thoroughly (or you can quick chill in freezer). When firm, break into pieces.

Garbanzo “Meatballs” with Spaghetti Squash

I take the same route to drop my son off at preschool every morning.  Some days I consider going a different way just to make the synapses in my brain do something different (and no, I have no idea if that is what synapses actually do).  But I usually go the same way, making the same familiar turns, crossing the main roads at easier intersections with less traffic.  Something that you only do after you have lived in a town for many, many years.  I sneak through the alley ways and the back streets.  The car drives itself.

Along my way, I see the beautiful elderly woman walking her little yippy dog.  In my estimation, she doesn’t belong here.  She wears large Jackie O style glasses and is dressed impeccably for her morning walk.  This morning she had on a bright blue oxford shirt with a hot pink, tailored jacket.  Her dog is often dressed as nicely as she is.  She walks everywhere, but it seems like she should occupy the streets of the Upper East Side instead of this small town.  One day I saw her near my daughter’s school without her dog and with her hand bandaged.  I imagined what had happened and worried about her for a day or two, after which I thankfully saw her walking with her dog again.  She is always otherwise alone.

When my daughter was in daycare and I was still working, every morning we would drive past the high school on our way to her school.  Every day we saw a man walking with a newspaper that he bought at the grocery store down the street.  The weather never mattered.  If it were raining, he’d carry it in a bag.  If it were sunny, he’d hold it under his arm.  My two year old daughter affectionately called him “newspaper man” every time we’d pass.  Then our route changed.  I quit my job and he was no longer on our morning agenda.  We saw him the other day walking far from his normal route.  At 10, she still remembered him.

Yesterday, while I was walking in my neighborhood, I passed a very elderly woman slowly strolling arm-in-arm with a much younger caregiver.  I have never actually passed her while walking on the street — only by car. My earliest memories of her (from years ago) are walking while holding hands with her very elderly husband. I always noticed because I wondered whether my husband and I would still want to hold hands at that age. Was it because they were still in love or was it simply to steady each other?  One day I saw her walking and he was absent.  For the first few days I imagined he might be ill.  She needed fresh air.  I’ve never seen him again.  Yesterday, I wanted to look her in the eyes and tell her that I was sorry for her loss.

I turned 40 last week.  I just noticed that my uncle is turning 70 in a few days.  He was 30 when I was born. I was 25 when my nephew was born.  My brain furiously calculates numbers that it should ignore.  Subtractions, additions, comparisons.  I’ll be this when that.

Mid-life crisis seems too cliché.  Too self indulgent.

But I’m post-babies who need moment-to-moment care.  I have no career to speak of, having abandoned it so I could perform that moment-to-moment care.  I’m walking the same streets and I don’t know whether to rejoice in the routine or scream out loud in panic.

Garbanzo “Meatballs” with Spaghetti Squash

Makes 15 meatballs

10 ounces of green garbanzos (available at our Wegman’s in the organic frozen foods.  Could also use edamame.)
3-4 cloves of garlic
2 teaspoons italian seasoning
1 teaspoon dried fennel seeds
1 teaspoon salt
Freshly ground pepper
1/3 cup crushed rice cereal (Brown Rice Krispies or Rice Chex style cereal)
2-3 tablespoons chopped fresh basil or parsley
1/4 cup olive oil, plus one tablespoon
4 tablespoons marinara sauce
1 medium spaghetti squash
Additional Marinara Sauce

1.  Preheat oven to 375 degrees Fahrenheit.

2.  Split spaghetti squash lengthwise and remove seeds.  Rub cut surface with olive oil and season with salt and pepper.  Place it cut side down in a baking pan and bake for about 45 minutes until it is tender and a knife pierces it easily.

3.  Meanwhile, combine the garbanzos, garlic, italian seasoning, fennel, salt and pepper, and olive oil in the bowl of a food processor.  Pulse about five times.  You want to leave a lot of texture to it.

4.  Remove garbanzo mixture to a bowl and stir in crushed rice cereal, 4 T marinara sauce, and 1 T of additional olive oil (if necessary to hold the mixture together).  Season with additional salt and pepper or spices to taste.  Stir in fresh basil or parsley.

5.  Form garbanzo mixture into meatball shapes and bake for about 12-15 minutes on the bottom rack of the oven (that gives them a little “crust”). (You can also make these ahead of time and chill in the refrigerator.)

6.  When spaghetti squash is finished, use a fork to scrape the strands into a bowl.  Toss with a bit of olive, salt and pepper, and additional fresh herbs if you like.  Serve the squash with a few garbanzo meatballs and marinara sauce.

 

 

No Brainer Blueberry Ice Cream

For the first time in many years, I missed strawberry season.  In my defense, the season fizzled out pretty quickly this year.  But the reason doesn’t really matter when there is no strawberry jam to fill the freezer for the entire winter.  It just seemed that between travel and schedules, I couldn’t get a flat when they were available and by the next week they were just done.  I hate that.

So, I’ve been going through the freezer and assessing what is left from last season.  Luckily, we’ve still got quite a few blueberries, strawberries, and raspberries.  Has anyone ever made jam from frozen strawberries?  If so, let me know how it turned out.  I might give it a try so I don’t have to break down and buy grocery store strawberries for jam — which just seems absolutely sacrilegious.  I think I’d rather just live with raspberry and peach jam than have grocery store strawberry jam.

We still have a ton of frozen blueberries and no one here is a big fan of blueberry jam.  So, I decided to make up a batch of blueberry ice cream.  I tweaked two different recipes/styles and the resulting ice cream is very easy and delicious.  The first recipe is from Epicurious and it is a quick and easy method that doesn’t require a custard base.  The second is from the latest Cooks Illustrated (paywall for recipes), where they discuss how to prevent your ice cream from being too “icy.”

The basic idea is to substitute some corn syrup for part of the sugar and then make sure the base is super chilled before churning.  If you don’t have time to give it a good chilling (4-6 hours or ideally overnight), they have a great method where you take part of the base and put it in a separate container in the freezer (while the rest chills in the fridge).  When you are ready to make the ice cream, take the frozen part of the base and mix it in the refrigerated base — it acts like a big ice cube of ice cream.  Stir it in to melt into the base and then it will be cold enough to put in the ice cream maker.

The resulting ice cream is rich and creamy, but not at all icy (which can happen easily with fruit-based ice creams).  You’ll notice it’s not exactly low fat, but it is also not the kind of ice cream you are going to eat a big bowl of.  A small scoop of this and you’d be entirely satisfied.   It highlights the perfectly simple flavors of summer that require absolutely no lily gilding.

No Brainer Blueberry Ice Cream

I’m sure it would also be good with other berries, but I’d probably strain the base if using raspberries of blackberries to get the seeds out.

Yields about 1 quart

2 1/2 cups blueberries, fresh or frozen
1/2 cup sugar
1/3 cup light corn syrup
1/8 t salt
1 cup half and half
1 1/2 cups heavy cream
1 t vanilla extract

1.  In a medium saucepan, mix blueberries, sugar, corn syrup, and salt.  Bring to a simmer over medium heat and cook for 5-7 minutes.

2.  Place blueberries in a blender or food processor with half and half.  Blend or process until very smooth (allowing any steam to escape from blueberries by keeping the feed tube out of the processor or keeping the lid slightly off the blender).  Remove and place in a wide freezer-proof container (like a square pyrex).  Stir in heavy cream and vanilla extract.  Chill for 4-6 hours or overnight.  (To ensure the mixture is super chilled, which is imperative, you can take a cup or so of the ice cream base and freeze it.  When ready to make the ice cream, stir the frozen “ice cube” into the base until melted.

3.  Process in an ice cream maker according to manufacturer’s instructions.  Mine took about 20 minutes.  Serve immediately for a soft serve texture or transfer to a container and freeze for a harder texture.  (Let soften a few minutes before scooping.)

 

Garlic Scape Pesto with Toasted Pumpkin Seeds

Garlic Scapes.  Who knew they even existed?  They are not the kind of thing you generally see on a grocery store shelf and people very rarely know what they are unless they garden or belong to a CSA.  I will be completely honest that I had never seen them before joining our farm share — and I love to cook with unique ingredients.  So technically speaking, the garlic scape is the green stalk of a young garlic plant.  (They continue to exist when the plant matures, they just aren’t really edible any more.)  Obviously, they have a very garlicky flavor, but are somewhat like a cross between garlic and a curly, dense scallion.

As I was making the pesto last night, I began to think of the many uses for it.  It is truly delicious and I think I like it more than regular basil pesto.  On the simplest level, toss some of the warm scape pesto with hot pasta and you have a treat.  We did that last night with some local asparagus, which made a great, light dinner.  (BTW, I am not eating wheat right now, so I had the Bionaturae gluten-free spaghetti and it was delicious.  Highly recommend it for those off gluten or wheat.)  The kids absolutely devoured it and wanted more.

But other than pasta, the possibilities are endless — mixed in with sour cream and/or cream cheese for a dip or spread, as a sauce on a white pizza with fresh mozzarella, in omelets, mixed into soups or tomato sauces, extended with a bit of lemon juice or vinegar for a salad dressing, tossed with veggies for roasting, mixed with white beans and sausage for a warm salad, used as a basis for a pasta salad, spread on toasts or bruschetta for a quick appetizer (or on a sandwich), or mixed into hummus or white bean dip, etc.

The pesto keeps well in the refrigerator and it is also easily frozen so you can enjoy it when the garlic scapes are no longer around. This version is nut-free for my allergic daughter, but I love the richness of the toasted pumpkin seeds. I’m sure any type of nuts or seeds would work, however.

Get to the farmer’s market now and ask around for garlic scapes.  If you are like me, you will want to eat this directly off the spoon.

Garlic Scape Pesto with Toasted Pumpkin Seeds

Makes about 2 1/2 cups

15 garlic scapes, trimmed and roughly chopped
3/4 cup toasted pumpkin seeds
1 cup olive oil
1 t salt
Freshly ground pepper
3/4 cup freshly grated parmesan

1.  In the bowl of a food processor, add garlic scapes, toasted pumpkin seeds, olive oil, and salt and pepper.  Process until smooth, scraping down sides as necessary.

2.  Place into a small bowl and stir in parmesan cheese.  Taste for seasoning and adjust if necessary.

 

Springtime Grilled Chicken Bread Salad with Roasted Asparagus and Fennel

There are certain recipes that have nearly cult followings online, and the Zuni Cafe Roast Chicken and Bread Salad is one of them.  I’ve never had it in person, but have heard so many people rave about it that I recently decided to put my own spin on it.  It seemed fitting — fresh, small game hens and asparagus from the farmer’s market, and a loaf of sourdough bread from a wonderful bakery downtown.  I hadn’t planned to make it, but sometimes things just come together at the right time.   I made it on a week night, but my bet is that you might want to save it for the weekend as it is somewhat more time consuming than other recipes I post.

That is not to say it is difficult, though.  It just requires more steps and separate preparation methods for multiple ingredients.  But in the end, it is beyond worth it.  The salad is garlicky and lemony with chewy bread toasted in olive oil, enriched with roasted asparagus and fennel, and topped with roasted chicken that will have you licking your fingers throughout.  It would make a fantastic dish for entertaining, because you can prep most of the ingredients beforehand, and then simply compose the salad after roasting or grilling the chicken.  (Just save it for guests who don’t mind deliciousness that necessitates finger licking.)

We split our game hens into halves and my husband grilled them over a charcoal fire (he gets props for the chicken being insanely good).  However, you could just as easily roast them in the oven halved or whole.  If you do them over charcoal, he would suggest starting the halves over the coals, skin side down, for a quick searing of the skin, and then moving them to the center to cook indirectly until they are just done.  Keep a drip pan underneath them as you would typically do in a charcoal fire, and save the drippings so you can mix a bit into the salad at the end.  Don’t overcook and let the chicken rest for ten minutes or so before serving so it stays juicy.

Just be sure to put a stack of napkins on the table and pour yourself a nice, chilled glass of white wine before you dig in.  Spring couldn’t get much more perfect.

Springtime Grilled Chicken Bread Salad with Roasted Asparagus and Fennel

Serves 4-6

2 small game hens, or 1 small roasting chicken
Olive oil
Fresh parsley, rosemary, thyme, and sage, chopped
Salt and freshly ground pepper
1 1/2 loaves of crusty sourdough or peasant bread (about 1 1/2 pounds, to yield 1 pound of crustless bread cubes)
1/3 cup of pumpkin seeds or pine nuts
1 bunch of asparagus, stemmed and cut into 1 inch pieces
1 fennel bulb, sliced and reserving 2 T of chopped fronds
2 large garlic cloves, chopped
1 or 2 scallions, chopped
2 or 3 large handfuls of salad greens, washed and dried

Dressing:
1/3 cup of olive oil
Zest of one lemon, chopped
1/2 t salt
Freshly ground pepper
Juice of 1/2 of a lemon, or more to taste

1.  Preheat oven to 425 degrees Fahrenheit.  Split game hens in half (disregard if roasting whole) and place on a tray.  Drizzle with olive oil and season both sides liberally with salt and pepper.   Sprinkle generously with chopped parsley, rosemary, thyme, and sage (or other herbs of your choice) and rub the halves so the seasonings cover the chicken well.  Put in refrigerator until ready to grill.

2.  Remove crusts from bread (take a thin layer off, but you don’t have to be 100% perfect … a little crust is OK) and tear bread into bite-sized cubes.  I threw the crusts into a ziploc bag in the freezer and will use them for croutons in a salad at some point.  Place bread cubes onto a cookie sheet and drizzle lightly with olive oil and season with salt and pepper.  Place the pumpkin seeds on a separate, small baking sheet.  Put both the bread cubes and pumpkin seeds in the oven to toast.  The pumpkin seeds will take about 5-7 minutes and the bread cubes will take about 7-10 minutes.  I broiled my bread cubes for a minute or two at the end, so they had some toastier parts.  Remove both items from oven and set aside at room temperature.

3.  In a roasting pan, combine asparagus pieces and sliced fennel.  Drizzle with a bit of olive oil and season with salt and pepper.  Roast in oven for about 20 minutes until they are nicely cooked (but not overdone) and the fennel starts to caramelize a bit.  You can also broil this for a minute or two at the end if you want a little extra char or caramelization.  Remove from oven and toss with chopped garlic, chopped scallions, and chopped fennel fronds.  Set aside at room temperature. (Steps 1-3 could be done early in the day if you are entertaining.)

4.  Remove chicken from refrigerator and prepare charcoal grill for an indirect fire.  (If you like, you can start the grill before steps 2 and 3 if you are doing this all at once, rather than prepping ahead of time.)  Place chicken halves over the fire on the grill (with a drip pan in the middle), skin side down and sear for 2-3 minutes.  Flip and move to center of the grill (over the drip pan) and cook indirectly for about 30-40 minutes until done.  Remove to platter and let rest for about 10 minutes.

5.  While chicken is cooking, combine dressing ingredients in a small bowl (could also be made ahead of time).  In a large salad bowl, combine toasted bread cubes, roasted asparagus and fennel, and toasted pumpkin seeds.

6.  While chicken is resting, skim a layer of fat off of the drippings and mix one or two tablespoons of remaining drippings with bread cubes and other ingredients.  Add a few handfuls of salad greens and toss with about half of the dressing.  Taste for seasoning and add more dressing if necessary, as well as additional salt and pepper.

7.  To serve, give each person a nice helping of the bread salad, top with a portion of the roasted chicken (a leg, thigh, or breast piece — or a combo) and serve with remaining dressing on the side.

 

Sweet Pea Falafel with Minted Cucumber Salad

I have a long and interesting history with peas.  As a child, my mother tells me that I once shoved a pea up my nose.  (The other interesting childhood story about me related to the pea homophone, “pee,” is that I once slept walk into the living room thinking that it was the bathroom and proceeded to pee on the coffee table as my parents watched — slack-jawed, no doubt.)  I now realize that kids do some weird stuff and I’m glad to know that I contributed.

And as it happens in life, I have been paid back for my contributions.  My own daughter once projectile vomited peas all over me.  And when I was very pregnant with her brother, she decided to shove a tiny Polly Pocket shoe up her nose, which allowed me to learn a handy first aid trick that my Mom probably could have used.  After trying to get the shoe out by having her blow her nose (she was 4, so every time I said “Blow,” she sniffed it in even further), I called the doctor and got this gem:  when your child decides to shove something up his/her nose (which they will), close the unobstructed nostril with your finger and then cover his/her mouth with your mouth and blow hard — like you are giving them mouth to mouth resuscitation.  The shoe or pea will fly right out of there.  You are welcome in advance.

Hungry yet?

(I wonder if any writer in the history of the world has ever had to make the transition between toy or legume-obstructed nostrils and falafel.  We are clearly making history here.)

So, falafel.  I love it.  One of our favorite restaurants in town, Otto’s Pub and Brewery, had some of the best falafel I’ve ever had.  Or, at 9.2% alcohol content, maybe it was the Double D IPA that made my memories of it so warm and fuzzy.   It’s no longer on the menu, so I have to get my fix elsewhere.  I decided to try my own version for spring that would include sweet green peas, lots of garlic, creamy minted cucumbers, and a smoky sour cream sauce.

This version did not disappoint and it’s easy enough (provided you aren’t afraid of a little frying) for a weeknight meal.  So easy, in fact, that I think I’ll include it in the Cuizoo Arsenal.  It is equally good on a salad, in a pita, or wrap.  On its own, it makes a great party appetizer.  And I haven’t tried it yet, but I bet you could make these up and freeze them in quantities for a quick meal.  My leftovers are getting re-purposed for a chopped salad tonight with baby romaine, more cucumbers, avocado, and maybe some spicy toasted pumpkin seeds.

All of which will hopefully go into (and stay in) the appropriate orifices.

Sweet Pea Falafel with Minted Cucumber Salad

Serves 6

3 cups garbanzo beans (almost two cans), drained
1 cup peas (fresh or thawed frozen)
3 T parsley, chopped
3 T cilantro, chopped
1/2 large onion, chopped
3-4 cloves of garlic, chopped
1 t salt
1/2 t smoked paprika
1 t cumin
1/8 t chipotle powder (or to taste)
Freshly ground pepper
1 t baking powder
5 T flour
Vegetable oil (something mild tasting)

Accompaniments:
Warm Pita Bread
Thinly sliced onion
Minted Cucumbers (3-4 peeled, seeded, and sliced cucumbers tossed with a bit of salt, pepper, chopped fresh mint, and 1-2 T sour cream)
Extra fresh mint
Smoky Sour Cream Sauce (1/2 cup of sour cream with a bit of salt and 1/4 t smoked paprika)

1.  In the bowl of a food processor, add garbanzos, peas, parsley, cilantro, onion, garlic, salt, pepper, and spices.  Pulse until it is well combined and sticks together — but not entirely pureed like hummus.  It should still have some coarseness and texture to it.  You may have to scrape down the sides a few times to get it to combine — do not be tempted to add liquid to make it process easier.  Transfer to a bowl and stir in baking powder and flour.  Cover and refrigerate for at least 30 minutes, and up to several hours.

2.  Remove falafel mixture from refrigerator and form into small patties or balls.  I think smaller patties tend to stay together the best and require less oil to fry.  Heat about 1/2 inch of vegetable oil in a large saute pan over medium heat until it is about 375 degrees Fahrenheit.  Fry 4-6 falafel patties at a time, for about 2-3 minutes per side until they are golden brown.  Keep warm on a cookie sheet in the oven while you fry the remainder of the falafel (making sure oil is back up to temperature before frying the next batch).

3.  To serve, take one half of a pita and place two falafel patties in it with several spoonfuls of the minted cucumbers, a few sliced onions, several leaves of mint, and a drizzle of the sour cream sauce.

 

 

 

Creamy Chicken Casserole with Leeks and Mushrooms

I remember researching my baby girl’s first car seat.  I had no clue what I was looking for.  I was focused on patterns that didn’t include teddy bears, perhaps longing for something that might actually match the car instead.  I didn’t know a five point harness from a three point one, and I certainly didn’t know how long I was supposed to keep it rearward facing as opposed to forward facing.  I started to read reviews.  I searched Consumer Reports.  I read mommy blogs to get opinions.  I sorted my Amazon results with the settings “Price:  High to Low,” hoping that if I spent more money, I would stumble onto the seat I was supposed to buy.  Much to my husband’s dismay, I realized the good moms were buying the safe and super expensive Britax seats, so I dropped a whole pile of money down to become part of the club.  And I did this several times over for her and her brother.

I kept her rear facing for longer than anyone thought I should.  I kept her in a five point harness until well past kindergarten, when she complained that her friends thought she was still riding in a baby car seat.  “But it’s actually a booster with a better harness,” I told her.  She didn’t agree.  She rode in a regular booster (LATCH capable, of course) until she was 8.  I finally took the back off when I could see that she clearly wasn’t remotely comfortable any more.  I kept telling myself, “She’s almost as big as her great grandmother.  It’s OK.”

Yet, tomorrow, I will put her on a bus at 6:30 AM for her big third grade field trip.  A bus with a driver I do not know.  A bus with no seat belts that will be barreling down the highway at 65 MPH.  She will wander around museums and theaters with friends and teachers.  She will eat a bagged lunch and buy her own McDonald’s for dinner.  She will carry a wallet and her own money.

But she will also carry her hip pack of allergy medicine.  I will have made sure there are at least three EpiPens with her with directions for symptoms that require flow charts.  I will have briefed the teachers and sent the chaperones long emails that make them think I’m crazy. (I am.)  I will have had thousands of thoughts about how to keep her safe … “Wait. If all the kids need lunches that don’t need to be refrigerated, they will almost all have Peanut Butter and Jelly sandwiches.  Must email teacher about separating her with safe lunches if possible.”  Major red flags will pop up as I walk down grocery store aisles.  “It’s a bus.  What if the person who rode in her seat before her had peanut butter crackers?  What if someone offers her a treat while on a tour?  She knows to say no.  Wait, does she know to say no?”  I will have gone over safety points with her ad nauseum, until her father says, “Kristin, I think she gets it.”

But I just can’t help it.  She’s my baby, even if 9 years have made her more grown-up than infant.  And I can’t be there to keep her safe.  I can’t be around the corner from her school if she needs me.  I can’t watch out for her as she maneuvers in a city, albeit a small one.  I am two hours away if she has an allergy emergency.   I won’t be the one driving.  And there will be no harnesses, side impact protection, or tethers for protection.

As much as I want to “forget” to set the alarm tomorrow morning and keep her home safe with me, I know I can’t.

I will wake up at 5:30 AM and I will put her on that bus.  And I will not rest easy until it pulls back in at 7 PM tomorrow night.

Creamy Chicken Casserole with Leeks and Mushrooms

So the theme here is comfort food, if you didn’t guess that already.  Feel free to use leftover or Rotisserie chicken for a quick weeknight dinner (if you do that, you can get less than a pound).  Also, this is very flexible and could include other herbs, vegetables, or seasonings.  It’s a great dinner with just a simple green salad on the side. Also, you can make this up in advance, just put the crumbs on right before you bake it.

Serves 4

1 pound boneless chicken breast or thighs, cooked and shredded (I poached mine)
8 ounces mushrooms, sliced
1-2 leeks, well cleaned and chopped
2-3 ribs of celery, chopped
1 large clove of garlic, chopped
1 T butter
1 T olive oil, plus a little additional
1/4 cup of white whole wheat flour (or other flour)
1/2- 3/4 cup of whole wheat cracker crumbs (or breadcrumbs)
1 1/2 cups of 2% milk
1 T brandy
1 T lemon juice
1/2 T chopped fresh rosemary
Salt and Pepper
Cayenne Pepper

1. In a medium saute pan, saute the sliced mushrooms in a bit of olive oil.  Season with salt and pepper and cook until they are browned and have rendered all their liquid, about 5-7 minutes.  Set aside.

2.  Preheat oven to 350 degrees Fahrenheit.  In a medium saucepan, melt 1 T butter and 1 T oil together over medium heat.  Saute the leeks, celery, and garlic for about 5 minutes and then sprinkle in the 1/4 cup of flour.  Stir well to combine and cook for 1-2 minutes to cook the flour a bit.  Whisk in milk, making sure to get any bits of flour incorporated from the edges of the pan.  Cook the sauce for 2-3 more minutes until quite thick, whisking constantly.  Add 1 teaspoon of salt, freshly ground pepper, a dash of cayenne pepper (or to taste), 1 T brandy, 1 T lemon juice, and chopped rosemary.

3.  Add chopped/shredded chicken and sauteed mushrooms to the white sauce and stir to combine.  Place in a shallow baking dish with about 1.5 quart or 1.5 liter capacity.  Cover with cracker or bread crumbs and bake for about 40 minutes until golden and bubbly.

 

 

Cod in Parchment

A friend brought up a good point the other day.  This is a horrible time of the year to have to give something up for Lent.  Winter has us feeling defeated — with almost a foot of snow the other day after spring started to tease us.  Illness has us down — I’ve been sick with a cold virus (which led to a sinus infection, bronchitis, and an ear infection) for three weeks.  And maybe it’s not the time of the year, but politics and the news have me feeling pretty low.  I attempt to not get too political here (I had some pseudo-stalkers who didn’t like my politics on my old blog), but let’s just say that Republican governors who think it’s a good idea to propose 50% funding cuts to public universities are on my shit list.  Some people invest and innovate through a down turn.  Here in Pennsylvania, we slash, burn, and build more prisons.

Part of the cuts to our university have the potential to decimate our College of Agriculture.  This comes at a time when research on feeding the world using sustainable methods is more important than ever.  So I guess if I were to give up something for Lent (which I won’t because I’m a heathen), it would certainly not be the college that represents, and innovates in the top industry in our state.

Beyond, I think about my grandfather, who grew up on a farm and had a tractor business.  He never went to college.  And yet, through the availability of state-funded and regionalized public higher education, he was able to put my dad through college.   My dad started out as a teacher and went on to become a local businessman which allowed him to put me through college and a masters degree program at public, land grant institutions.  My siblings and I (and all of our spouses) graduated from public universities. My husband and I work at a public university (me not so much anymore).  My in-laws taught at a public university.  My mom, sister, and sister-in-law have degrees in education from public universities — my sister is a teacher at a public school and my sister-in-law works at a public university.   Without subsidized public higher education, where would we be?  I am not saying that any one of us is changing the world.  But I do know that we are educated citizens and productive members of society who contribute in positive ways.

And I might not remember how to conjugate all of the French verbs, but I do know that being exposed to the academy changed my worldview in a profound way.  At a time of economic and global turmoil, we need more, not fewer, educated citizens who are capable of challenging their own worldviews.  Education did not get us into this budget mess — our funding has been steady or decreasing for years.  But we realize that education will have to accept cuts to move forward.  Let’s just make sure that we are not cutting off our nose simply to spite our face.

“Every time you stop a school, you will have to build a jail.  What you gain at one end you lose at the other.  It’s like feeding a dog on his own tail.  It won’t fatten the dog.”  ~Mark Twain

Cod in Parchment

Since I was knee deep in education, rather than food, I should add that this is a perfect dish for those giving up meat for Lent.  It is also great for kids, as each person can customize what is in their packet and the surprise factor of opening it up at the table is always popular.  Feel free to use other flavorings, vegetables, or anything you have on hand!

Serves 4-6

1 1/3 pounds of Wild Cod (or similar mild white fish)
1 potato, peeled and sliced paper thin
1/2 of a large onion, thinly sliced
1/2 of a lemon, thinly sliced (remaining half used for juice and zest)
1/2 of a large carrot, grated or in ribbons using a vegetable peeler
2 tomatoes, thinly sliced
6-8 large green olives, sliced
4-6 sprigs of fresh oregano, stemmed and chopped
Parchment Paper
4-6 T white wine

Herb Butter:
4 T butter
Zest of 1/2 lemon
1 large clove of garlic, finely chopped
3/4 t salt
1/2 t Smoked Paprika
Freshly Ground Pepper

1.  Preheat oven to 400 degrees Fahrenheit.  Cut fish into 4-6 somewhat equal servings.  Cut parchment paper into 4-6 pieces that are roughly 13 inches by 13 inches.

2.  Make herb butter by combining butter, zest, garlic, salt, Smoked Paprika, and pepper.  Set aside.

3.  Take one square of parchment and make the first layer with several slices of the paper-thin potatoes.  Season with salt and pepper.  Top with a piece of fish seasoned with salt and pepper, then a few onions, some tomato slices, carrot ribbons, and a dollop of the herb butter. Place one or two lemon slices on top of that along with some chopped fresh oregano and a few green olives.  Drizzle with a bit of lemon juice and about 1 T white wine (per packet).  Gather up parchment into a purse, attempting to avoid any gaping holes for steam to escape.  Tightly tie the packets shut with kitchen twine and place on a baking sheet.  Repeat with remaining fish.

4.  Bake packets for about 18-20 minutes until you see them starting to bubble a bit. (You can cheat and open one up if you are unsure if they are done.)  Place each packet on a plate and open at the table.

Green Coconut Curry with Chick Peas

You probably don’t want to read a food related post that starts out talking about snow and phlegm and pink eye, but here we are.  I’ve been trying to finish up the first 7 of the Cuizoo Arsenal and I’ve been rather hemmed in by snow days (2 in one week) and sick days (too many to count).  My four year old has had this crazy virus that has gone from fever to cough to congestion to earache to conjunctivitis.  And every day, I think he is feeling better — and then he develops another symptom (I hear from friends that hives are the next step!).  Today the eye goop cleared up in one eye only to pop up in the other eye tonight.  And, oh great!  As I type, my daughter tells me that she has a sore throat.  It is the only time of the year that I want to throw away my earth-friendly cleaners and buy a case of Lysol.

But I promised a curry recipe, and so I deliver.  I ended up making this with only pantry ingredients (who wants to introduce grocery store germs into the mix?) and eating it by myself because of a traveling husband, a sick son, and an uninterested daughter.  I really enjoyed it — but that might have been because of the two glasses of wine (what I call my “coping medicine”).  FYI … the shitty part of sick kids is that you can’t even invite anyone over for dinner to combat your housebound loneliness.  “Hey, wanna come over for a curry and a guaranteed case of pink eye?”

Anyway.  Curries fall into the category of totally flexible and easy and cheap weeknight meals.  Lentils (or in this case, garbanzos) or Tofu are perfect for vegetarian options — but any kind of meat or seafood protein works equally well.  Vegetables can be anything that you have on hand, provided that you have a nice amount of ginger and garlic.  If you don’t have coconut milk and Thai curry paste (which take you in the Thai Curry direction), you can go the Indian Curry route and use a good quality Indian/Madras curry powder and garam masala with some broth or water.  Serve it over rice if you like — or without rice and thick like a stew, or thinned out as a soup.  I should add that I made my own easy (and not spicy for the kids) pantry version of a Thai green curry paste because most of the prepared varieties have peanut or nut products in them (we are nut allergic here).  But if you have a prepared red or green curry paste that you like, feel free to use it to make this dish even more simple.

So, give it a whirl.  And wish me luck getting everyone healthy.  We have a warm weather vacation scheduled and I am sure that warm sun and boat drinks are truly the best disinfectants.

Green Coconut Curry with Chick Peas

Serves 4-6

1 1/2 cups dried chick peas (or 2-3 cans of chick peas)
2 small red onions
2 large sweet potatoes
1 cup of mushrooms
3 cups of shredded cabbage or spinach
4 cloves garlic
2 inch piece of fresh ginger
Zest and juice of one lime (plus additional wedges for serving)
1/2 t salt
1/2 t white pepper
1/2 t cumin
1/2 t coriander
15 ounce can of unsweetened coconut milk
1 T soy sauce or fish sauce
1 cup, plus 3 T fresh cilantro (packed)
1/4 cup of unsweetened coconut
1/4 cup of pumpkin seeds (or other nuts/seeds)
Olive oil

1.  If using dried chick peas, rinse them and place in a medium sauce pan or stock pot.  Cover with plenty of water, bring to the boil, reduce heat and simmer for 60-90 minutes until tender.  (You can also do a long soak method or skip this step if using canned.)

2.  Make Green Curry Paste by roughly chopping garlic and ginger.  Put in the bowl of a food processor or blender.  Add zest and juice of lime, salt, white pepper, cumin, coriander, 2 T of the coconut milk, soy or fish sauce, and 1 cup of the fresh cilantro.  Process until very smooth and set aside.

3.  Peel and chop the onions.  Peel and chop the sweet potatoes into approximately 1/2 inch cubes.  Stem and slice the mushrooms.  Shred the cabbage or spinach.

4.  When chick peas are done (or whenever if they are canned), strain them and set aside.

5.  Preheat the oven to 400 degrees Fahrenheit.  In a stock pot, heat a bit of olive oil over medium heat.  Saute the onion for 3-5 minutes. Add sweet potato cubes, chick peas, and all of the Green Curry Paste you made previously.  Stir in remainder of coconut milk from the can, plus about 3/4 cup of water.  Cover and cook about 20 minutes over medium low heat until everything is tender.

6.   Meanwhile, roughly chop the pumpkin seeds and place on a baking sheet.  Toast in a preheated oven for about 10 minutes.  With about five minutes remaining, add the coconut and toast both pumpkin seeds and coconut until golden.  (Watch the coconut especially so it doesn’t burn.)  Remove and set aside.

7.  When the curry mixture is basically done, add in sliced mushrooms, shredded cabbage or spinach, and about 3/4 cup of additional water (less if you don’t want as much “broth”). Let cook, uncovered, for another 5-10 minutes until everything is tender and the sauce is reduced a bit.  Season to taste with additional salt and pepper and feel free to season with chiles to make it spicier.

8.  Serve in large bowls (over rice if you like) with additional chopped cilantro, wedges of lime, and the toasted coconut/pumpkin seed mixture sprinkled on top.