Oct 242016

Beet zoodles with greens and goat cheese

There’s this thing that few people will tell you when you have a second kid. It’s more than twice the amount of work.

Which means that things can get neglected. This blog is Exhibit A.

And the topic of this blog is Exhibit B.

Baby Om Nom Sauce #2 is starting to get to the point where he lets me cook more, and if I keep my camera handy, I can sometimes get a photo or two of it before my precious children descend upon the food like a pack of hyenas.

But in order for me to get back in the swing of things here, I’m probably going to have to start cutting back on time. So this will be one of the first times that I leave you not so much with a recipe, but with an idea, and you can decide what proportions, cooking time, etc. look right. Which is hard for me, as a type-A I-love-precision person in all things. But if it gets me back in this space more regularly, I’ll take it!

Click for the recipe →

Sep 012012

Tomato medley | Savory Summer Caponata

Summer is probably my favorite season for fresh produce — but really, if you ask me in the fall or the spring what my favorite seasons are, you’ll probably get a different answer. Despite that, there’s one jewel of summer that makes me especially prize its produce, and it’s a gem that eclipses and asparaguses and strawberries of spring and the delightful hard squashes and greens of fall. If you know me at all you know that I am absolutely bananas about summer tomatoes. I wait all year for them and when they show up at the farmers’ market I go absolutely crazy buying them (alas, I haven’t mastered tomato-growing yet, and we moved across the country this summer, so I didn’t even get to try this year). This year has been trying for my tomato mania, as the pregnancy has caused incredibly awful heartburn since the beginning of the second trimester, and tomatoes are a major trigger for me. I’m stubborn though, and as my tomato lust has continued unabated, I haven’t tried to hold back from slaking it.

Diced jewels | Savory Summer Caponata

One of the things about Ohio that’s made me really happy is that heirloom tomatoes do really well here, unlike Arizona, where it’s just too damn hot and the pollen literally burns up in the flowers. I wasted no time finding an amazing farm that’s less than six miles from my house that produces all of my summer favorites, including a wide variety of heirloom tomatoes! Every week I go and stock up, buying several different varieties, for the week’s cooking and noshing.

Eggplant disks | Savory Summer Caponata

It turns out that the farmer also grows everything else that I could possibly want for another favorite dish of mine: caponata. This is a dish that I liked pretty well the first time I had it, even though I was cooking it in the winter and the ingredients were so far from peak-of-flavor that it wasn’t even funny. Since I started making it in the proper season, I’ve completely jettisoned the original recipe I was using and re-worked it to play better with in-season ingredients. Of particular importance is getting the tomatoes to fully complement the eggplant: eggplant readily absorbs flavors, so if you salt the diced tomatoes and let them sit for a while, lots of juice will be drawn out of them and they’ll lend lots of tasty flavor to the eggplant. Who knew these two relatives could play so well together? So go, hurry: summer is waning, so grab the last of the summer produce and whip this dish up!

It's caponata time! | Savory Summer Caponata

Continue reading »

Nov 282009

Ok, seriously – does anyone actually cook the day after Thanksgiving??? Who isn’t sick of the inside of their kitchen by then? And aren’t the contents of your refrigerator quick to take away any reason for one to turn on the stove (except to reheat leftovers, of course)?
Well, I’ll admit it: I wasn’t as kitchen-adverse this Friday as I have been in the past.

Nevertheless, I wasn’t about to actually cook anything for lunch. The last thing I wanted was a plain turkey sandwich – I was craving something healthy (no surprise there, given the gluttony that took place the day before) and even though my Thanksgiving table is laden with far more veg than most (without having to resort to green bean casserole! Boo-yah!), I didn’t want to just nosh on leftovers. I’m all about re-inventing last night’s food whenever I get a chance, and when I spied the unused greens in my fridge that didn’t quite get turned into a salad with poached pears, candied nuts, gorgonzola, and homemade balsamic vinaigrette, I had my inspiration.

I scooped the spinach into a bowl, tore off chunks of turkey breast, added some leftover roasted butternut squash, topped it off with some juicy pomegranate seeds and toasted pecans, and finished it with a drizzle of shallot-cacao nib vinaigrette that had graced the roasted squash the night before.

Chances are you don’t have those exact ingredients on hand the day after Thanksgiving unless you stole my menu, but no worry, there are plenty of ways to make your own. Try using homemade cranberry sauce instead of pomegranate seeds or perhaps some roasted Brussels sprouts or cauliflower instead of the squash. The point is that you’re only limited by your imagination. Unless you’re like me and you’ve already transformed your turkey leftovers into a steaming pot of delicious soup, chances are you still have plenty of food on hand with which to make your own creation. So go nuts and go fix yourself a salad while you’re waiting for me to get to the really good stuff: the Thanksgiving menu, plenty of food porn, and bread that flowed continually from the oven!

Who would eat a turkey sandwich when this beautiful and delicious gem was an option?
Nikon D50
Oct 252009

I’ve never been a big fan of rice. The way Americans do it is just so… blah. Brown rice suffers even more than the typical white rice. Some inspiration is needed, and fast!

Bored with rice?  Bring some new flavors into the mix
Nikon D50

We’re not going to even talk about boxed products like Rice A Roni – all I can taste is chemicals, and if you’re daring enough to face the three-inch list of ingredients, you’ll find MSG or its precursors. Yuck! Many people have tried to liven up rice by adding chicken broth or stock, but this too is problematic. If you use commercial broth, you’re left with something unpalatably salty. If you use homemade stock, the gelatin interacts with the grains somehow, leaving a gross, sticky mess that is incapable of absorbing all of its cooking liquid. I have tried many, many times to find a good water-to-stock ratio that will flavor the rice but won’t leave it gummy and waterlogged but have failed every time. Clearly, another approach is in order.

Bored with rice?  Bring some new flavors into the mix
Nikon D50

First off, I gave up any hope in making plain brown rice interesting. I needed to infuse some other flavors, and fast. So one day at a local health food store, I parked myself in front of the bulk bins and started picking and choosing some different grains to make my rice more interesting and more textured. I was very happy with my chosen blend – brown rice, wild rice, wheat berries, and rye berries – because it definitely had more flavor and it had a marvelous toothiness to it, but I still wanted more.

To find something suitable, I took my cue from a land where rice is actually a staple grain, figuring that they, of all people, would know how to make it interesting. I settled upon some inspiration from spiced Indian rice dishes that I love so well and opted for a pilaf that begins with whole spices. This, too, was better, but it still needed something more. Little by little, I whittled my way down to the solution, adding and subtracting things, until last night, I finally hit upon a solution I loved. Even The Hubs liked it! At long last, rice – and most especially, healthy brown rice – has been delivered from tasteless purgatory.

The finished pilaf: flavorful rice,at last!
Nikon D50

Continue reading »

Sep 062009

As I mentioned in the previous entry, since moving to Tucson, Cory and I have really gotten into grilling our dinners. I’m enamored of the ease of it all – after so long of being confined to a kitchen in a cold climate, making fairly elaborate meals, it’s a relief to so some basic prep work and then hand off the food to Cory to cook it. The wonderful part is that we’re not sacrificing any flavor or quality with the method.

Fresh mango salsa for the tacos
Nikon D50

Fish is our protein of choice as often as we can get it – not as easy as it sounds in the middle of the Sonoran Desert. Cory and I started enumerating our favorite fish tonight over dinner, and it turns out that Cory’s favorite happen to be one his plate. We got especially hooked on it when we were in Hawaii a year and a half ago because, really, does it get any better than when it’s fresh off the boat, raw, and prepared in a poke? If you can’t get it that way, it’s best prepared simply, with as little cooking as possible.

Orange bell peppers and broccoli cook on the grill
Nikon D50

With that in mind, we set out to create something yummy that would complement not only the flavor of the fish itself but also the memories of our time on the Island. What we whipped together tastes fresh and light, with just the right texture between the rare ahi and crispy slaw and the sweet and tart flavors brought in by the salsa and lime. The avocado ties it all together and just makes everything better, just like it always does. Enjoy the tacos with the grilled veggies and a chilled dry white wine to tie together a healthy and satisfying summer meal!

Fresh ahi wrapped in a whole-wheat tortilla, topped, with salsa, served with grilled vegetables and white wine
Nikon D50

Continue reading »

Aug 282009

Ain’t life grand when you have the luxury of throwing a pizza in the oven on a Friday night? And isn’t it even better when that pizza is homemade? We definitely hold by that line in our house.

Kneading the dough
Nikon D50

I’ve always eschewed the line “Even when it’s bad, it’s still pizza” (quit rolling your eyes, I know that comes as no surprise whatsoever if you’ve even spent two minutes reading this blog) and I take great joy in making every component for my pizza that I can. Really, it’s the only way you know you’re going to get a good one.

A fresh harvest of basil from the garden
Nikon D50

I love to use pesto as a base for pizza, especially in the summer. Few things give me more pleasure than shearing my basil plants (Fred has recovered from his confined-to-a-pot days and is loving all the room he has to stretch his roots, for those of you who had met him when he wasn’t looking so hot), bringing the green stuff inside, and pulling the leaves off the stems. It fills the kitchen with a wonderful aroma!

Whole unpeeled garlic cloves toast on the stove
Nikon D50

The only problem with fresh pesto is that it’s really easy to overdo it on the garlic, especially if you’re like me and habitually triple – at a minimum – the amount of the tasty stuff called for in a recipe. Luckily, I ran across a technique with which you toast the unpeeled garlic cloves on the stove to mellow out that bite it’s known for. It works like a charm and I no longer have to work about whether or not I’m going to OD on garlic. You just have to make sure to toast up enough so that you have extra to put on top of the pizza!

It's done!!!
Nikon D50

The only thing left to do is to load it up with other high-quality ingredients. Once you’ve done all of this, you’ll have created a pizza night to remember!

It's done!!!
Nikon D50

Continue reading »

Mar 152009

I’ve really been grappling with what to call this particular recipe. In fact, my indecision has been so crippling that it’s prevented me from posting this dish for close to two months. For all intents and purposes this is a chicken salad, but the last thing I want you to think of when you hear the title is mayo-and-egg-laden typical chicken salad because this bears about as much resemblance to the American picnic classic as, well, a nice Cabernet to Boone’s Farm.

So for lack of inspiration (I guess I used all my inspiration on actually developing the recipe) I have dubbed it Not Yer Mama’s Chicken Salad. Like I said, you won’t find mayo or relish or eggs here. Rather, you’ll find a tangy, refreshing, and light mustard and kalamata olive dressing over marinated chicken, complemented by texture provided by napa cabbage and radicchio. Stuff it in a warm pita, serve it atop a bed of lettuce and wild rice, put it aside pita chips as a dip, or, possibly best of all, serve it in between two slices of homemade olive-rosemary bread. Whatever you choose, prepare to take your taste buds on a adventure!

Spilling out of the pita, begging to be eaten
Nikon D50

Continue reading »

Jan 302008

There are some days at work that are just way too hectic for me to break away for a bit, drive home, and prepare a delicious meal.

Luckily, I have this recipe, and I can make a delicious, healthy meal at work.

I have a feeling I’m not the only one who’s occasionally too busy to get the much needed lunch respite, so in honor of all of us eat-at-our-deskers, I present this, a throughly modern, healthy, and delicious version of the typical American baked potato.

Rosemary and cumin: the major flavor players
Nikon D50

If you’re like me, that previously mentioned russet potato (a starchy root whose super-nutritious skins are largely discarded), piled high with butter (artery clogger #1), cheese (A.C. #2), sour cream (A.C. #3), bacon (A.C. #4) and chives (woah, an innocuous one managed to get in there) is pretty unappealing. Try this take instead: a yam (not candied, but left in its pure fiber- and vitamin-rich form), piled with tangy plain yogurt (pretty healthy, especially when compared to sour cream), cumin (a wonderful spice), and rosemary (another fantastic flavor). See, the beauty of this lunch is that not only is it as easy and quick to prepare as the four-fold artery clogger, it’s much more flavorful because you use herbs and spices and not lots of animal fat on a root veggie that already has plenty of flavor on its own. (Quick note: yes, that is a jar of ground cumin – I buy most of my spices whole but I go through cumin so fast that I don’t take issue with buying it ground. I do keep whole cumin on hand, but for a quick, easy recipe like this it’s just easier to take the shortcut.)

And I must admit it: I’m a sucker for the yogurt, cumin, and rosemary blend. I first ran across it in middle eastern lamb spread I make around Easter and for some reason it just works with the yam. And really, with fresh, flavorful ingredients like this, what’s not to love? Unless, of course, you count the glares of envy that your Lean Cuisine-reheating office-mates will be shooting you when they smell the lunch you’re walking around with.

Healthy, delicious, and ready to eat in minutes
Nikon D50

Continue reading »

Jan 262008

Growing up, I never quite understood why chicken noodle soup was supposed to be such great comfort food. Then again, all I had had back then were Campbell’s or otherwise canned versions, and frankly, I think it would be more comforting to be beaten up with a can of soup than it would be to eat that not-very-chickeny-really-freakin’-salty-and-gross stuff.

But then I remembered my Mom’s famous turkey soup. It wasn’t so different from a chicken noodle soup, yet it was infinitely tastier. Maybe there was hope for this much-maligned recipe after all…

The humble noodle
Nikon D50

I first tried my hand at a, well, decidedly modern take on the stuff that I found in the Mayo Clinic cookbook. It had a chicken stock and soy milk base with edamame in the soup, and well…. it was weird. I didn’t like it. But then…. last winter I was just getting into making my own stock and had had wild success with using it as the base for soups – even with recipes I had panned when I had made them with commercial chicken broth (forgive me, for I knew not what I had done). So I got to thinking that maybe it was time to give chicken noodle soup another shot, and this time I was determined to give it a fair shot.

Chicken noodle soup secret weapons: the herb satchet
Nikon D50

Disillusioned by my first disaster with the stuff, I swore off recipes and struck off on my own. Amazingly, I hit pay-dirt on my first try. I had stumbled upon the First Law of Soups (anything made with a homemade stock is guaranteed to not be bland, boring, or disgusting) and the Second Law of Soups (always cook your noodles or grains in the stock).

Unfortunately, stock tends to burn a hole in my freezer. I just can’t keep the stuff on hand, I use it as soon as I make it. If I do happen to have some in there, I’m usually saving it for something specific. But tonight I found myself with quarts and quarts of it in my freezer, even above and beyond what I will need for my upcoming minestrone soup. I also just so happened to have the salvaged chicken from my last pot of stock handy, and I realized that once again, this soup’s time had come. I mean, it’s been a tough week. I could use some comfort food. Thankfully, I’ve finally found a way for this time-honored classic to actually be comforting.

Comfort meets homemade food
Nikon D50

Continue reading »

Oct 202007

Like so many other things worth eating, once you’ve had homemade salad dressing you can’t go back.

I learned this lesson when I made my first batch of balsamic vinaigarette. When you buy this stuff off the shelf, it’s overly sweet, oily, bland, and one-dimensional tasting. But when you make it yourself, it’s wonderfully assertive, bold but not overpowering, subtle, and complex.

Plus, it’s super-easy to make.

Are you sold yet? Seeing the stuff in action ought to do the trick….

A simple salad of red leaf lettuce and roasted butternut squash seeds dressed with basalmic vinaigrette
Nikon D50

Continue reading »

%d bloggers like this: