Chicken Corn Chowder

This is one of those soups that can be as rich or as light as you prefer it to be.  In the spring and through the summer, a light puree of corn, tomato & green onions with some quick grilled chicken is amazing; by fall you can splash in a little milk and add some potatoes to your puree for depth and body; come winter, start with a nice medium roux, use up left over slow roasted roasted chicken and maybe top with some good smokey bacon and cheddar. 

This version is nice for the early fall days we've been having, silky and creamy without the butter and bacon.  Give me a shout later in the season if you'd like some help making it richer and deeper.

Yield: 8 servings
Cook time: 90 minutes

Ingredients:
olive oil
6 boneless skinless chicken thighs
1 large yellow onion, diced
2 carrots, diced
2 ribs celery, diced
1 small potato, peeled and diced
6 cloves garlic, minced
2 t thyme
1 t oregano
1 t celery salt
1 bay leaf
1 bag frozen sweet corn
1.5 boxes low sodium chicken stock
1 c milk
smoked tabasco
sliced green onion to garnish


Method:

• heat 1 T of oil in your soup pot over medium heat, salt & pepper the chicken on both sides and, cook in two batches until just done. No need to get color on the meat, it can give the soup a weird texture
• pour out rendered fat, add potatoes cook 3 minutes, its ok to get some color on them, but you're not looking to fry them, really just steam / sweat in the chickeny goodness that's left in the pot.
• add mirpoix (2 parts onion, one part celery, one part carrot), sweat until all vegetables are tender, about 10-12 minutes, add garlic and herbs (not bay leaf)
• add 1/2 stock and 1/2 of the corn, bring to a boil, reduce to simmer, cover slightly and cook 10 min
• remove the soup from the from heat, and puree.
• return the soup to medium / medium high, add bay leaf, stock, milk, bring to a boil. partially cover and simmer 30 min
• dice and add chicken, add as much whole corn as you prefer, warm through
• season with a small amount of smokey tabasco, garnish with green onions.

That Tastes Like Channa Masala!

Tonight I set out to make a curry (again, I know) to use up some of the hardy winter veggies I have accumulated lately. When I was done, I gave it a taste and was surprised to have recreated the first Indian sauce I had ever had, completely by accident.

So, tonight's Kismet was truly an accident. Hope you enjoy it.

Yield: 6-8 entrees, 10-14 sides
Time: 90 minutes

Ingredients:
vegetable oil

Masala 1 - all measurements are 'heaping' ('masala' means mixture)
1 T turmeric
1 T cumin
1 T cayenne
1 dried red chili pepper, chopped

1.5 large yellow onions, diced (3 cups)
2 inches of fresh ginger, peeled and sliced
8 garlic cloves, peeled and sliced (volume should match ginger)

Masala 2
2 t cinnamon
1 T coriander
10 green cardamom pods, seeds only
1 t fennel seeds
2 mild green chilis like poblano or banana

1 14.5 oz fire roasted chopped tomatoes
2 c broth, or water
s&p to taste
4 14.5 oz cans of chick peas, or 6 cups cooked chick peas

6 cups cooked basmati, jasmine or brown rice.

Method:

• In a large, heavy bottomed pot, heat 1 T of oil until just shimmering, remove from heat. Add Masala 1 and stir quickly and constantly to prevent spices from burning. Return pan to medium low heat and cook (stirring constantly) 3-5 minutes being careful not to burn.
• Add onions to pan, stirring to coat with spices. Cook over medium heat until soft, stirring often. Add ginger, garlic and Masala 2, cook over medium for 5-8 minutes, stirring often. Remember that your goal is to 'fry' the spices.
• Add tomatoes and 1 c of broth. Remove from heat and puree with immersion blender to the texture of catchup. Return to heat and simmer for 20-60 minutes, stirring often and adding liquid as necessary. Taste and adjust seasonings.
• Add chickpeas and heat through.
  
• Serve over warm rice as an entree or as a side dish to a main curry or biryani.

For a main dish, feel free to add anything to the pot...chicken, lamb, shrimp, cauliflower, peas, potatoes, eggplant, spinach. The dish is great alone or over rice, quinoa, lentils etc. Let me know what you like best!

Chicken Tortilla Soup

I don't really have a story for this one...its sooper easy, healthy, light and delicious.

Yield: 6-8 entree servings
Cook Time: 30-60 minutes, depending on your chop speed.

Ingredients:
2 T vegetable oil
1 large yellow onion, small dice
2 ribs celery, small dice
1 poblano pepper, very small dice
1 banana pepper, very small dice
1 pepper in adobo (canned, in with the latin foods), minced with sauce
3-4 cloves garlic, minced
1 T oregano
2 t good quality chili powder
1 T ground cumin
1 t red pepper flakes if you still want more heat
8 oz (or the whole can, who cares?) fire roasted chopped tomatoes and liquid
1-2 boxes low sodium chicken stock
1 bay leaf
several dashes smoked Tabasco
1 cup black beans, cooked
1-2 cups, grilled chicken thighs, chopped
1 cup corn, fresh or frozen
1 lime, juice and zest

Garnish:
broken corn chips
shredded cheddar
chopped scallions

Method:

1. Heat the oil in a soup pot over medium heat until rippling. Add onions, celery and peppers. Sweat over medium about 10 minutes or until beginning to soften. Add a small amount of salt and the garlic, stir and continue cooking 1-3 minutes, careful not to scorch the garlic.
2. Add dry herbs and spices, toast all together for a couple of minutes, then add tomatoes, stock, and bay leaf. Bring to a boil, reduce to a simmer and add tabasco. Simmer uncovered for about 15 minutes and adjust seasonings.
   
3. Add chicken and beans, warm through, about 8 minutes. Add corn and cook until just heated through.
4. Finish soup with lime juice and zest, adjust salt, pepper and other seasonings to taste.
5. Ladle soup into warm bowls, top with a raft of chips and sprinkle with cheese and scallions. Plunk a couple of black beans and corn on top for prettiness.
   

Drink:
Dos Equis Amber or
Aged Tequilla with a splash of soda and a wedge of lime.

Basic Curry

I was always one of those "I don't like curry" people. Really turned my nose up at the stuff. When B started enjoying Indian cuisine with coworkers, he tried to get me on board and I firmly declined. One day I was at the market and spied an Indian frozen dinner, so I picked up a Chana Masala for B. He offered me a taste and I reluctantly accepted....and then I was hooked. So many flavors that were brand new to me. I promptly got on the web and started looking for recipes. Now more than 3 years later I have a couple of trips to India under my belt, a cabinet full of spices and a repertoire of dishes that I mostly make up on the fly. Today's recipe is a super basic dish that changes every time I make it. I like it best for breakfast....chalk it up to 5 weeks in India.

NOTE: like any good soup, stew or sauce everything is relative and to taste. The longer and slower you cook it the better and it is 2x as good the next day.

Yield: 4-6 entree portions
Cook time: up to 3 hours

Ingredients:

2 T canola oil or ghee
2 large yellow onions, small dice
1.5 inches of ginger root, peeled and thinly sliced
5 garlic cloves, peeled and thinly sliced (you want about the same volume of ginger and garlic)
8 oz canned diced tomatoes and all liquid
1 fresh green chili, minced
1 dried red chili, minced
8 green cardamom pods, seeds only or 1 T ground cardamom
2 T ground cumin
2 T ground coriander
1 T fennel seeds
1 T ground turmeric
1 T chili powder
1.5 c garbanzo beans
1.5 c cauliflower florets
1 c frozen green peas
1 -2 c anything else like zucchini, potato, chopped spinach, tomato, eggplant, diced chicken etc
1-3 c water or stock as needed
6 cups prepared rice

Method:

• Heat 1 T oil over medium low in a medium sauce pan, add onions and sweat 5 minutes. Add garlic and ginger, continue to sweat another 10 minutes. Add a very little salt.
• Meanwhile, in a large saute pan or dutch oven, heat the remaining oil over medium heat until shimmering. Add the cumin, coriander, turmeric, and chili powder. Stirring constantly fry for about 10 minutes. Do not burn! Add sprinkles of water if it begins to catch. After 1o min, add fennel seeds, cardamom, and chilies - fry 3 more minutes.
  
• Add fried spices,tomatoes and any liquid to the sauce pan. Remove from heat and carefully puree with stock / water using an immersion blender. You're going for something about the consistency of catchup. Return the sauce to simmer and allow to cook down for 30 to 60 minutes stirring frequently. It will gloop all your stove...embrace it. Taste from time to time and adjust the seasoning to your liking.
• Add the garbanzos and cauliflower and any other additions, cover and cook till tender crisp. Add the peas 5 minutes before serving to avoid over cooking. Adjust the liquid content to the desired consistency, should not be soupy or too catchuppy, more like a nice thick pasta sauce.
• Serve over warm rice, along side any grilled meats or veggies, accompanied by steamy naan. My favorite seasoned rice recipe to follow soon.
  

Gumbo...

I Made It up and Did it wrong... Don't Tell my Mom
We find ourselves in that part of the summer when the veggies have veggies and I start running out of ideas. Indian style curries are my default for using up all manner of vegetable - perfect for the summer - complex and spicy and packed with veggie goodness. This week I was thinking about doing another curry, but I remembered that we had plenty of sausage left over from Paella Night, so I shifted gears and proposed a gumbo...

Gumbo in August you say?? That's just insane! But really its not when you think about it. Its really just a curry...from a similar climate in another part of the world. You start with sweating out your aromatics, you add some spices, you add some tomato, you add some liquid and you simmer for a while. Then you add some thickening agents, some protein, some more spices and you let it all come together.

Poke around and you'll find lots of 'tropical' cultures that have a very traditional spicy stew in a rich glossy gravy over rice as a staple in their diet.

Yield: 6-8 servings
Time: less than 90 min

Ingredients:
1 large onion
1 large rib celery (I didn't have any celery, but seems like it should be in there)
1 large carrot (does not belong...but I had a lot of carrots)
1 large bell pepper (didn't really use this, but you're supposed to)
4 cloves garlic, minced
2 t thyme
1-2 cups chopped mushrooms (this does not belong here...please don't tell my mom...)
0.5 - 1.0 lb sausage, sliced on the bias, about 0.5 inches thick, should be andouille, but i used chorizo...(and half of it was vegetarian...shhh)
1-2 cup okra, sliced about 0.5 inches thick
1 T tomato paste
1 14 oz can fire roasted chopped tomatoes (muir glen is my favorite)
1+ cup white wine
5+ cups chicken or veg stock LOW SODIUM, the other seasonings have a lot of salt (sub half with water if you don't have low sodium)
2 cups squash, diced (again...this soo does not belong, but it was good and I had to use it up!)
8 boneless, skinless chicken thighs or cut of your choice about 1+ lbs
1 T butter
1+ T flour
2 t red pepper flakes
1 T oregano
1 bay leaf
1-3 T cajun seasoning (preferably Tony's, you can find it at most groceries)
1-3 T smoked Tabasco sauce
4 cups cooked (brown) rice

Method:

1. Get your rice going. Use brown, cook it properly - it'll wreck the dish if you mess it up. no pressure, but rice is an ancient and wonderful food that deserves proper cooking...I'm just sayin.
2. Lightly s&p your chicken - REALLY light with the salt, set aside on a plate
   
3. Heat 2 T oil over medium heat in a large heavy bottomed pot, sweat onion, carrot, celery and green pepper until beginning to soften. About 5 minutes.
4. Add mushrooms and thyme, sweat about 5 minutes more until mushrooms give up their liquid. You can add a pinch of salt here, but really no more.
5. Add okra and garlic and herbs, stir and cook until the garlic is fragrant, about 3 minutes
6. Add tomato paste and cook while stirring to incorporate it, about 3-5 min
7. Add tomatoes and wine, cook a bit till the wine reduces by about half
   
8. Add some stock, pepper flakes, bay, pepper, tabasco, and Tony's, bring to a boil, reduce to a simmer
9. Meanwhile, heat 1 T oil over medium heat in large saute pan, when shimmering, add sausage and render (melt out the fat, brown the meat a little). Remove the sausage to some paper towels to drain.
10. Add the chicken to the pan and render out what fat there is over medium low heat, do not brown the chicken, that will give it a funky texture in the gumbo. No need to cook the chicken through, just cook about 5 minutes on each side and remove to a plate to rest.
11. Scrape any brown bits out of the pan, toss them in the veggy pot.
12. Pop 2 cups of stock/water in the mic and warm.
    
13. Melt 1 T butter in the pan until the bubbling stops, turn the heat to low. Slowly sprinkle in the flour while whisking like crazy - weird stuff will happen, but keep whisking. Because you have more than 1 T of fat in the pan, you may need up to 2 T of flour, but go easy. You're looking for a sort of peanut butter texture. Cook that over low heat - stirring like a mad man
    until you get a light to medium brown color.
14. Slowly and carefully whisk in the warm broth. Continue whisking and cooking a bit more until thickened. Then slowly stir the flour mixture into the veggie pot.
    
15. Dice the chicken & add it and sausage to the pot, bring to a boil, reduce to a simmer and cook about 20 min.
    
16. The gumbo should be pretty thick at this point. Add the squash and cook about 7 minutes until the squash is just tender, this will add a lot of liquid to the pot.
17. Serve over perfect warm rice.
    

Clams and Zucchini Linguini!

Hey gang - life gets busy, haven't had time to post. Just sent this quick and easy summer beauty to a friend and figured I'd just post it here too. Lazy as all get out - but still a yummy treat.

Yeild: whatever
Time: 30 min (not including scrubbing...that's another 30)

Ingredients:

couple dozen clams per person, I soak and scrub 3 times, cuz grit makes me glum
2 med zucchini or squash per person
1 clove garlic per person, just smash it, no need to mince
1-3 oz diced pork product of your choosing (sausage, pancetta, bacon)
oil
1/2 cup grape tomatoes, halved, per person
1/4 cup white wine, per person
big fat bunch o fresh basil
red pepper flakes, if you like

Method:

* so - first you need a mandolin get the squash into sketti - just do the outer parts, not the seed core....here's a link...this is the cheap assed one I have - use it all the time http://www.bedbathandbeyond.com/product.asp?sku=10496373


* scrubby your clams
* sketti-ize and portion your squash raw into your serving bowls before you get started
* heat a little oil over low heat and slowly render the fat out of your pork, essentially you want to melt the fat out and lightly brown the not fat part
* turn up the heat once you're rendered (or you're bored)
* add garlic and swirl till fragrant and a little colored
* toss in the clams, the wine and half the basil, bring to a boil and cover tightly until the clams open
* ladle a little broth onto the squash to get it working, let it stand about a minute, then top with clams, tomatoes and more broth and fresh basil
* enjoy!

Aw hell - I'm just gonna copy and paste this into a post... lol

Vegetarian Paella

Having some friends over for paella night this weekend and we have some diet challenges in the mix for a change. The paella I'm preparing for the gang will be seafood and chorizo and I want Sean's version to be as close to that taste and feel as possible, so this is what I test drove last night.

Yield: 2-3 servings
Time: 1.5 hours

Ingredients:
1 link vegetarian "chorizo style" sausage link, sliced about .5 inches thick on the bias
1 t smoked paprika, hot
4-6 oz seitan, cubed
1 t smoked tabasco sauce
1 large onion, finely chopped
2 large cloves of garlic, finely minced
1 cup finely chopped roasted tomato (I use Muir Glen's fire roasted tomatoes)
3/4 cup aborio rice
1 1/4 cup veggie stock, heated
1/4 cup dry white wine
1 small pinch of saffron threads (soak them in the wine)
1 bay leaf
1 t taragon
1 cup frozen peas
1/2 cup cubed zucchini or summer squash
4-6 artichoke hearts, quartered
any other veggies that make you happy
4 T olive or canola oil
salt & pepper

Method:

1. Preheat oven to 350*
2. Toss the seitan in the tabasco. Add more if you like it a little spicier.
3. Pop the saffron in the wine to soften
   
4. Heat 1 T oil over medium heat until shimmering, place the sausage slices in the pan and brown evenly until a nice crust forms, turn and brown the other side
5. Remove the sausage to a plate, you can drain on paper if you like, but there's next to no fat in this dish and I think the oil gives the sausage a little body. Sprinkle the sausage with the smoked paprika and a little salt while the sausage is still hot.
6. Scrape any weird bits of not-meat out of the pan, add a little more oil, heat over med / med high and add the onions. Cook until soft, about 3 min.
7. Add garlic, cook about 1 minute.
8. Add tomato and a little S&P, cook about 3 minutes or until a little color forms.
9. Add the rice and cook until well coated in the tomato mixture.
10. Add the hot veggie stock, the wine, the bay, the tarragon, and your "meats" and stir briefly. Taste and salt & pepper as necessary. Bring the liquid to a boil, cover the pan tightly with foil and pop it in the oven for about 12-15 min or until all the liquid is absorbed.
11. USING A POT HOLDER, remove the pan from the oven and tuck all your veggies into the rice and sprinkle the peas on top. Cover with foil and return the pan to the oven until the veggies are tender crisp, about 10-12 more min. Sprinkle with a little water if the rice starts to look dry - the veggies should release enough liquid to keep it going though.
    
12. USING A POT HOLDER, remove the pan from the oven, remove the foil and USING A POT HOLDER cook over medium heat for about 5 minutes to develop the amazing crusties at the bottom of the pan. Ideally your rice won't quite be done when the pan comes out of the oven.
    
13. Cover again with foil and let rest for 3-5 min.
14. Garnish with lemon wedges and USING A POT HOLDER serve.

In case you can't tell....I forgot about the pot holder in step 12.

Something Different

Today's post is not a recipe or a photo journal, its a short story about how quickly we can evolve beyond our limitations by challenging them head on, taking action, and pushing our edge.

This is a short talk I gave at the end of a two and a half day public speaking class that I took earlier this month. Thanks to Berg for listening to my fears before and during my class. Thanks to my classmates and instructors who helped me come so far - I continue to push my edge because of you.

Picture this: orange hair, racing heart, red face, sweaty palms, a trembling voice, and more than a measure of frustration. No I’m not talking about me two days ago, or even yesterday. I’m talking about me as a little girl in a party dress at a family event; clutching my dad’s leg just wanting it to be time to go home, not wanting to be there at all.

Then, as now, I struggled to communicate in groups, family events included. My family…well they’re not your average family….my family events are comprised of lawyers, politicians, journalists, professors, and even an ambassador. A pretty intimidating bunch who made it hard for a little girl to get a word in edgewise.

I spent a lot of time at family events in the kitchen, perched on a chair checking things out. There wasn’t a lot of talk in the kitchen, but there was a ton of communication. There was the crisp golden bird that just came out of the oven saying, “I need a rest.” There were the steaming browned roles, yeasty scent telling you that they were ready. The stuffing was just hanging out saying, “I can wait, I’m good. I’m ready when you are.”

Then there were the mechanics of it all, of what was going on in the kitchen. The shine of the pots and pans, the movement of the boards and the knives, and the people bustling around – this cacophony of sound and action, with almost no words. All these things came together communicating, the food was talking to the people, the pots were talking to the food, and somehow a meal happened. I really found a lot of comfort in that chaos. The quiet hum that was underneath all of it was so soothing to me. I loved being a part of that.

I grew up a quiet kid in a family of accomplished orators. I turned out to be a pretty awkward adolescent, and found my self as a young adult without a lot of focus, having trouble finding where I was supposed to be. Then I found food, and with that my voice.

I don’t really know which came first, my passion for food or my ability to communicate through it. I do know that somehow it became my vehicle for connecting. It became my Hallmark Card, my “thinking of you,” my “happy birthday.” It became my safe place and my outlet.

It became my greatest challenge - I have a group of friends with food aversions that you would not believe. Its so much fun to invite them all over for dinner and have a good meal that’s vegetarian, gluten free, shellfish free and contains no nuts. The best part is when no one realizes that that is what they’re eating, they just enjoy it.

Food has been my ‘not so secret crush’ for years. I love it.. I mean I LOVE it. (My husband knows I love it, he’s ok with that.) Food is also my soap box, its been my opportunity to speak up about what I believe, about sustainability, about organics and responsible eating.

Obviously, I can talk for hours about food, its impact on me, my path, and my planet. But that’s not really what’s relevant today. What’s relevant today is that I don’t need food for this anymore. After some decades and two and a half grueling days of class…I think I’m starting to find my other voice. Thank you.

Farm Fresh and Local, Tiki Style

The farmer's market opened and the CSA season has finally begun! THIS its officially my favorite time of year in terms of cooking - the quality and quantity of fresh local food is unrivaled for the next several months. This is our second year with a CSA - and if you don't know anything about a CSA, I can tell you that its a joy and a creative challenge without equal. You get the best and the freshest of everything, but you seldom have control over the variety or quantity of what you get. As such, managing and processing the weekly puzzle box of veggies, fruits, and alliums becomes the most fantastic culinary challenge this side of the Top Chef Mystery Basket. And let me tell you what - after this long cold cabbage filled winter, I'm ready to throw down.

Tonight was the first night that I had both farm fresh veg and some bitchin' local meat on hand...here's what happened between 6:20 and 7:00 in my Kismet Mess...

Farm Fresh and Local: A Tiki Feast for 2
(Read all the way through - the method is timed to have everything hot at once.)

Polynesian Pork Chops

Ingredients:
1 c. fresh pineapple juice (or the closest you can get)
1 t. red pepper flakes
1 T. chopped dried / candied pineapple (this is more important if you are using fresh pineapple juice, if you are using bottled, sweetened juice you can omit)
1 T. chopped fresh basil
1 big, inch thick 10 oz bone in, farm fresh pork chop with some nice fat left on, or two 6 oz-ers (NOTE: if you don't have a local butcher or farmer, take a closer look at the labels in Whole Foods, they're doing a great job of bringing locally produced, pasture raised meats at really nice prices)
1 T. veggie oil
s&p to taste

Method:

1. Lightly coat chop(s) in oil, season with s&p and set aside
2. Pour yourself a beer or other summery drink
   
3. Heat grill to HIGH, allow to heat closed at least 10 min or until temp is 450* to 500*
   
4. Mix juice, pepper flakes, dried pineapple, a pinch of salt and a bit of black pepper in a small sauce pan, bring to a boil and reduce the juice by half over medium heat. There is a lot of sugar in the juice, so you don't want it too high or it will burn.
5. While juice is reducing throw the chop(s) on the grill over high heat, close and cook for 2 minutes, flip and cook for 2 more over high (if your chop is thinner, smaller or does not have a bone, reduce to 1 minute per side).
6. Turn off middle burner, reduce end burners to medium high (or move hot coals to the sides of the grill) and continue cooking the chop in the middle of the grill for 8 minutes, flipping once. (smaller chops, 3-5 minutes). Check the chop for doneness...you want it a little pink still with clear juices. The chop will continue to cook while it rests.
7. Transfer the chop to a rimmed plate and tent with foil, keep out of drafts.
8. When ready to serve, spoon a healthy portion of the pineapple sauce over the chop, garnish with the basil...you really want the heat of the sauce and the acid to relate to the basil, this will make the basil pop.
   

Sesame Soy Squash Spears

Ingredients:
1 large or (preferably) 2 smallish golden squash, halved and then sliced into spears like pickles. If you don't have golden, zucchini, pattypan, or any summer squash will do.
1 t veggie oil or natural oil spray
s&p to taste
1 t soy (low sodium or gluten free)
.5 t toasted sesame oil

Method:

1. heat grill to medium / medium high (the medium high indirect heat for the chops is perfect)
   
2. lightly coat spears in veggie oil and lightly sprinkle with s&p (remember there will be soy so be thoughtful with the salt)
3. When you have 4 minutes left on your chops, carefully place the spears on the grill (over the flame, not over the middle) and cook about 2 minutes on 2 sides, until grill marked and tender crisp.
4. transfer to a bowl and cover tightly with foil (the veggies will continue to cook under the foil, so make sure you don't grill until soft)
5. sprinkle with soy and sesame oil, then toss right before serving

Baby Bok Choy with Scapes

Ingredents:
2 fresh scapes, sliced thin and on the bias
3 bunches baby bok choy, washed well, whites separated from greens
1 T veggie oil
s&p to taste

Method:

1. While the chop is resting and the squash is steaming itself through, heat the oil in a large saute pan over medium to medium high heat
2. Add the whites of the bok choy and saute until they begin to take color
3. Add the scapes and the green bok choy tops, continue to saute until crisp and golden. If you have the heat right, the greens will crisp and not wilt. If they wilt, so what??? (wink to my Ty Boyd Gang) they'll still taste great.

Notes: serve with a nice Chenin Blanc, Pino Grigio, Red Strip Lager or a a jammy red zin. If you don't do meat, a nice firm white fish or rare tuna would be a great alternative. If you don't do fish, or meat try something nice and firm and neutral like chinese eggplant or tofu.

Next up, a food based transition that happened one day in Charlotte...

A Strong Recommendation

Hey Gang - sorry no posts lately, but we had a little fast going on, so there was zero kitchen creativity happening. Tonight was my first night back at the plate. I was running really late from work, so I decided to keep it simple, with grilled chicken thigh quarters, roasted poblano spiked red quinoa, and a quick tomato and avocado salad.

Part of coming off a fast involves a few days of broths, raw foods and pureed soups. I picked up a 'carton' of Imagine Bistro Organic Cuban Black Bean Bisque as part of my pureed food effort. I didn't get around to eating it during re-entry, so I decided to reduce it a little and use it as a sauce for our chicken tonight...and let me tell you what...

Imagine Bistro Organic Cuban Black Bean Bisque is the best damned black bean ANYTHING I've ever tried. It organic, its vegan, and I think its gluten free (but I'm looking into that, hun!). I can't sing its praises enough, so you have to go out and get yourself a carton and give it a try.

Have it as a soup, thicken it and use it as a sauce. Reduce it in the oven and use it as a dip. Mix it up with some rice and cheese and call it comfort food. Throw it in a slow cooker with some pork or chicken and created a "pulled" sandwich, enchilada, or burrito. Thin it out with broth, whisk with a little oil and make a salad dressing with it. Maybe even chipotle chicken wing dipping sauce....really the possibilities are endless.

Give it a try - it is now officially a pantry staple in our house, I bet you'll keep a carton on hand too.

Cheers - and more cooking to come next week. Might actually involve meat, if you can believe that.

Vegetarian Cassoulet

This spring has been a little more fickle than others in my recent memory. We've had some sparkling blue sky days with temps in the low 80's and we've had plenty of cold, grey, rainy days like today. Tonight I wanted to have a nice big bowl of comfort food for dinner, but my fridge is packed with spring delights - so I went the route of a hearty stew made with light springy flavors and textures.
Springtime Vegetarian Cassoulet
Yield: 6 entree servings
Prep Time: 2 hours plus 3+ hours for bean soaking if you are using dried beans.
75 minutes with canned beans
Ingredients:
1.5 c. dried chick peas, rinsed, picked over and soaked for 3 or 1 14 oz can, drained and rinsed
4 T. olive oil
1 yellow onion, on the smaller side, chopped
1 carrot, peeled and chopped (same size as onion)
1 rib celery, chopped (same size as onion)
4 c. low sodium veggie stock, chicken stock or water
1 t. fresh thyme, minced or 1/2 t. dried
1 bay leaf
2 cloves garlic, minced
10 cloves garlic, peeled and left whole
2 medium sized red potatoes, washed and diced to the size of a chick pea
1 large leek (white and light green parts only), rinsed, and chopped
8 large white mushrooms or 2-3 portobellos, rinsed and chopped into 2 inch chunks (they will shrink a lot in the oven)
1 c dry white wine or dry vermouth
2 c fresh asparagus, cut into one inch pieces
10 - 15 leaves of fresh basil, shredded
1/2 pt or so of grape or heirloom tomatoes, halved
S&P

Method:

1. Heat 2 T olive oil in a large sauce pan over medium heat. Add onions, carrots and celery, cooking until they have a little color - about 8-10 minutes. Add minced garlic and cook for 1 minute more.
2. Add stock, chick peas, thyme, and bay, bring to a boil. Reduce heat, cover and simmer until beans are tender - 60-90 minutes. (10-20 min is fine if you are using canned beans)
3. In the mean time, heat oven to 400*. Toss potato and onion in remaining olive oil, spread in a single layer in a roasting pan or skillet, season with a small amount of salt & pepper and roast in the oven until lightly browned. Maybe 40 minutes. Add mushrooms, leeks and whole garlic cloves and roast another 10-20 minutes until garlic is golden and soft. (if you are using canned beans, start with this step, then go back to step 1)
4. Remove potato mixture from the oven. Using a spatula, transfer all to a plate. Place roasting pan on stove top (make sure its stove top safe!!) and deglaze the pan with the white wine. Reduce wine and bits until only a couple of tablespoons remain.
5. Add beans mixture and potato mixture to the roasting pan and bring to a simmer. The stew should not have a whole bunch of extra liquid like a soup, this is much closer to a loose casserole than a soup. Simmer on stove top until flavors come together and all veggies are tender - about 5-15 minutes.
6. Add the asparagus and tomatoes and simmer 2-5 minutes until just tender crisp. Stir in the basil and serve in warmed shallow bowls.

A nice grating of cheese over the top is a lovely way to finish off this dish. Serve with some fantastic bread or just some crispy lavosh.

Light & Unexpected Spring Time!

Hey gang - its been a MONTH since my last post, so tonight I give you three light, easy, springy treats to try out. I hope you enjoy - and please check back soon for my "spring cassoulet" that's in development right now!

I got the plan for this dish from a seasonal cookbook, did some tweaking and loved the result. Fresh crisp asparagus, nutty wholesome whole wheat pasta, lemon, eggs, herbs....how can you go wrong? Best of all it was super easy and ready in about 20 minutes. My first pass looked a little funky but tasted heavenly, so check back later, I may revise this one a bit.

Lemony Asparagus with Creamy Pasta
Yield: 4 servings
Prep Time: 20-30 minutes

Ingredients:
1 lb pasta, whole wheat spaghetti works great, but its really up to you
1 bunch fresh asparagus, rinsed and bottoms trimmed, cut into 1 or 2 inch pieces
1/2 lemon, juiced and peeled, peel reserved
1 clove garlic, minced
3 scallions, rinsed and sliced on the bias
2 T. butter
3/4 c. milk
2 large eggs, whisked into the milk
1 t. tarragon, dried or 1 T. fresh, rinsed and minced.
S&P
Nutmeg, ground to taste

Method:

• Bring a pot of water to a boil, salt
• Add pasta and cook until about 2 minutes from al dente, add asparagus and cook until tender crisp. Drain.
• Meanwhile, melt butter in a large saute pan over medium heat
• Add scallions and lemon peel, saute until softened. Add garlic and cook 1 more minute.
• Add lemon juice and tarragon, cook until almost evaporated, remove from heat.
• Once pasta and asparagus are cooked and drained, return butter mixture to medium heat
• Add pasta, asparagus and egg mixture to the pan, season lightly with S&P
  
• Gently stir until egg is cooked and liquid is mostly evaporated. Do not allow to boil.
• Plate pasta and top with a small amount of freshly grated nutmeg.
  

This dish is light, creamy, satisfying and really rather good for you. Tasty adds would be sun-dried tomatoes, goat or parm cheese, ham or proscuitto, grilled shrimp or chicken, artichoke hearts or toasted pine nuts, dark greens or shredded radiccio for color and contrast.

Bird's Nest

As with any salad, the variations on this one are endless. Any way you make it, its a fantastic brunch or lunch and can make a super fast dinner if you double up the eggs and add a hunk of some fantastic bread. This is a favorite in our house on warm spring nights when we're in a rush. Because the yolks are runny, there's no need for a dressing at all, but a drizzle your favorite light and sweet vinaigrette would be great.

Spring Salad with Poached Egg
Yield: 4 lunch servings
Prep Time: 30-40 minutes (depending on your egg poaching ability)

Ingredients:
8 c. salad greens, spring mix, green/red leaf, boston bib, arugula, watercress etc
2 scallions, sliced on the bias
1 c. grape tomatoes, halved
1 c. steamed & shocked green veggie, asparagus tips, sugar snaps, sweet peas, edamame etc, cut in 1 inch pieces
3/4 c. crumbled goat or blue cheese
4 eggs, cracked into cups, yolks unbroken
2 T. lemon juice or vinegar for 'free form poaching' or use your preferred method
S&P

Equipment:
Medium sauce pan
Slotted spoon
Small bowl for holding cooked eggs
Dish towel

Method:

• Bring a medium sized sauce pan of water to a boil, leave enough room to swirl the water and create a "whirl pool"
• Wash greens, prep veggies, build and plate salads
• Crack 1 egg into a small bowl or coffee cup to ensure that you have an egg with a whole unbroken yolk.
• Add lemon or vinegar to the water to 'acidulate' the water. The acid in the water will prevent the egg white from spreading out too much when you pour it into the water.
• Stir the water in the pot to form a whirl pool...gently pour egg into the center of the vortex and then don't touch anything. Let the egg do its thing. Reduce the water to a light simmer and allow the egg to cook. Swish the water occasionally to make sure that its not sticking to the bottom. After 3-4 minutes, scoop the egg out with a slotted spoon and place in a clean bowl to wait for the other eggs. The egg should be a little under cooked at this point, you'll add everyone back to the pot at the end to warm through.
• Repeat with the remaining eggs.
  
• On the last egg, add the 3 preceding eggs back to the simmering water (once the last egg is almost done) for 1 minute to warm through. Gently scoop each one out, drain a little with the dish towel while the egg is still in the spoon.
• Top each salad with one lovely egg. Sprinkle with S&P, spritz with a little lemon or drizzle with dressing. Serve immediately and enjoy the simplicity of it!
  

This salad can be beefed up with some prosciutto, grilled shrimp, toasted pine nuts, buttery croutons or anything else that you like to eat with egg.

Simple Spring Veggies

This one might be a "no-brainer" for all of you, but this method just dawned on me on Easter Sunday. Divine intervention? I'm guessing no, but it is easy and delicious.

Steamed Spring Veggies with Lemon and Herbs
Yield: 4 servings
Prep Time: 10 minutes

Ingredients:
1 bunch asparagus, rinsed and bottoms trimmed
1 c. broccoli florets, rinsed
1 c. sugar snap peas, rinsed and trimmed
1/4 lemon, juiced and zested a bit
1/2 t. dried (or 1.5 t fresh, rinsed and minced) herbs that you like 1 t. olive oil S&P

Method:

• Throw all ingredients into a microwave safe dish (preferably pyrex or glass) and cover tightly
• Microwave on high for 90 seconds, re-arrange veggies to get even cooking. Nuke in 45 second increments until tender crisp. Serve immediately or chill and add to green or pasta salads.

You can also do this in a traditional stove top steamer, just throw everything but the veggies in a pot and bring to a simmer. Add steamer basket and veggies, cover tightly and steam until tender crisp.

Mexican Night

Tonight's dinner is the very reason I created this blog. I had a dish in mind, I made it up as I went along, it turned out better than expected and I need to get this recipe written down before I forget. I used to just write it out while B did the dishes. Now I draft an entry, let it simmer a day or two, make adjustments and then post. So there you have it - the creative process exposed...muy caliente!

This post is a whole meal, so I'll start with all the dishes then list out their ingredients and methods one at a time. Hope you don't lose interest...but please let me know if you do.

Mexican Style Supper:
Fresh Guacamole & Chips
Stuffed Poblano Peppers
Re-fried Black Beans

Guacamole:
Yield: 4 servings
Prep Time: 6 minutes
vegetarian, vegan, gluten free

Ingredients:
2 large ripe haas avocados, you can tell they're ripe when they have a darker (almost black) skin and they give a little with a light squeeze but there's no sensation of slimy under the skin. A harder avocado (like a tennis ball) will take 2-3 days to ripen.
1 large clove garlic, minced
.5 lime, juiced
1 T green onion or chive, minced
.5 t red pepper flakes
1 T fresh tomato, minced (skip if you're not already using tomato soon)
S&P

Method:

1. Scoop out the avocado into a bowl. Add all other ingredients and smush till desired texture is achieved.
2. Serve with chips. Yum
   

Stuffed Poblano Peppers
Yield: 4 servings
Prep Time: 60 minutes
gluten free, easily vegetarian

Ingredients:
4 large poblano peppers - to me, large is about the width of a tennis ball at the "shoulders" of the pepper
1 T vegetable oil
.5 - .75 lbs ground beef, bison, turkey, chicken, shrimp or 4 cups of beans and rice (combined)
1 small onion, chopped
1-2 cloves garlic, minced
1-2 T peppers in adobo, minced (find them in a small can or jar in the Mexican foods section of the market)
.5 c sweet corn
1 t dried oregano or 3 t fresh, chopped
1 t cumin
.5 c water
.5 c smashed corn chips
1 c shredded cheese (cheddar, jack, pepper jack, whatever makes you happy)
S&P

Method:

1. Heat oil over medium in pan, brown meat with onion until cooked through. Season very lightly with S&P
2. Add garlic, peppers, corn, oregano, cumin and water. Stir well, cover tightly and reduce heat to low. Keep an eye on it, you don't want it to get dried out completely, but you don't want it watery either.
   
3. On a grill, over the flames on a gas range or under the broiler in your oven, char the whole peppers all the way around. The name of the game here is HIGH HEAT, you want to char the skin off without over cooking the pepper itself. I've had best results with broiler and range. Once the peppers are charred all the way around, pop in a paper bag or a bowl with foil and allow to steam for a couple of minutes. Carefully peel the thin thin skin off the peppers. It can be a giant pain sometimes, but its worth the end result. If you end up ripping the pepper, don't sweat it - it'll get covered with cheese later.
4. Lay the peppers in a broiler friendly pan and carefully cut each open from tip to toe. Remove as many seeds a possible. If you're like me, the peppers are already somewhat eviscerated from the skinning episode, so just take advantage of a tear you already made.
5. Spoon the meat or bean filling into the peppers, you'll be serving one per person, so make em full. No need to bring the 2 edges of the cut back together - we'll make a band aid in the next step.
6. Sprinkle the smashed chips over the exposed filling - this will help soak up some of the liquid. Top the chips and peppers with the shredded cheese.
7. Run the peppers under the broiler until the cheese is bubbly and brown.
8. You'll need a spatula and 2 or 3 spoons to hoist each pepper out of the pan and onto the plate....so grab some help and serve em up.

Re-fried Black Beans
Yield: 4 servings
Prep Time: 20 minutes
gluten free, vegetarian, vegan

Ingredients:
1 can black beans rinsed, or 2 cups cooked dried beans
1 T vegetable oil
1 medium yellow onion, thinly sliced or small dice
4 cloves garlic, minced
2 t oregano
2 t cumin
2 t chili powder
2 t smoked paprika
1 minced jalapeno, chipotle or pepper of your preference
.5 c water
1 small tomato chopped (optional...helps cool everything off if it turns out too hot)
S&P

Method:

1. Heat oil over medium in a medium pan. Saute onion until browning, about 10 min.
2. Add everything but the tomato, toast over medium head 1 or 2 minutes stirring constantly. It will stick on the bottom - don't worry about it. It will make you sneeze, so be prepared.
3. Add water and stir wildly to scrape up any stuck bits on the bottom.
4. Toss everything with beans in a food processor and process till you its as smooth or chunky as you like.
5. Season with S&P and decide if you need to add the tomatoes. The mixture should be a little more watery than you like because you will 're fry' it before serving.
6. Just before serving, return the beans to their original pan and cook over medium until warmed through and at the your preferred thickness.

This turns out to be a good deal of food. If you want to add a veg, succotash or some grilled summer squash with oregano would be perfect.

Bison Go Bragh!

I'd love to write a great story to go with this one, but I have another dish I want to post so I have to save my brain cells. This is a super tasty version of Sheppard's Pie. You can sub beef, turkey, lamb, seitan or quinoa & mushroom for the bison and end up with a great dish. Enjoy.

Shepard's Pie (Bison Style)
Yield: 4 servings
Time: 90 min

Ingredients;
1 T vegetable oil
2 medium onions, rough chop
2 medium carrots, peeled, rough chop
1 large celery rib, rough chop
1 lb ground bison
2 cloves garlic, minced / pressed
1 t rosemary, dried
1 t thyme, dried
1 bay leaf, dried
.5 c fresh or frozen sweet peas
.5 c fresh or frozen sweet corn
2 large russet potatoes, peeled and cut into 1/8's
2 T butter
.5 c half n half
1 bottle porter or ale
1-2 pints water
2 T Worcestershire
1 T butter
1 T or less flour
s&p

Method

1. Put pot of water (not pints of water) on to boil for potatoes.
2. Heat oil over medium high until just shimmering and add bison., Stab with wooden implement until the meat is in large crumbles and about half browned. Add onion, stir and cook a couple more minutes. Add a little salt and pepper, stir and add herbs, carrots & celery. Continue cooking and stirring until meat is cooked through and veggies are tender. You are not looking to brown the veggies here.
3. Add garlic and cook for a minute or 2.
4. Add beer, Worcestershire and 1 pint of water, bring to a boil, cover, reduce to a simmer and cook.
   
5. Salt potato water with about .5 T salt once boiling. Boil potatoes till fork tender. Quickly drain (retain a little water) and return to pot. Mash with butter, half and half, a little garlic, s&p to taste. Mash only until potatoes are just broken down...pea sized lumps are ok. Over mashing / mixing will make taters gluey and gross. Once you get mashed, carefully fold / stir to incorporate ingredients...this will help keep them from getting gross. Set aside once they are done and taste good.
6. Check on stew parts, should be tender and lovely. Add peas and corn. Cover and continue cooking. You're going to need 2 or 3 ladles of liquid from that pot in a minute, so make sure that's in the pot. If its not, add beer and water till you get that much liquid.
7. Get a small whisk and a ladle take cover off your stew pot....then melt butter in small sauce pan over low, sprinkle in flour and stir like a freak until incorporated. Cook - stirring constantly - till light brown and reduce heat. Slowly whisk in one ladle of hot stock until thick, add more until you have a thick gravy. Return this thick gravy to the stew pot, stirring and increase heat a bit. Stew should thicken nicely.
8. Ladle thick thick stew into a casserole or individual oven safe bowls. Top with taters...they may sink, but they'll pop up again in the oven. You're looking to make a top crust with the taters..but don't worry about it if you just have some lumps - it will work out.
9. Place vessels on a baking sheet and broil until potatoes are browned.
10. Remove, let stand 3 -5 minutes. Serve.
    

One Last Hearty Winter Dish

This recipe is is not mine, it was passed to me by one of my favorite foodies, who also happens to be a woman who played a huge role in shaping my understanding of, respect for, and interested in both food and people. The dish sounds pretty good on paper, but turns out SO much better than that! If you try and enjoy, please thank Nonna-Marie and her big food brain.


Kale Pesto Pasta with Beets

Yield: 2 entree servings, 4 sides
Prep time: depends on the beets, 45 to 90 min
vegetarian as written


Ingredients:

2 bunches kale or any dark green of your choosing, rinsed, tough stems removed, and roughly chopped. cooking times will vary based on your green!
1 clove garlic
1/2 + c. olive oil
1/2 - 1 c. parm, romano or locatelli
1/2 c. lightly toasted walnuts or pine nuts
1/2 lemon
1/2 lb beets, scrubbed, root and stem removed
1 t rosemary
1/2 lb whole wheat rigatoni or other pasta
s&p

Method:

1. Set oven to 475*
2. Put a large pot of salted water on to boil.
3. Place beets in a small roasting pan with 1 inch of water. Sprinkle with rosemary and S&P. Cover tightly with foil and pop in the oven. No need for the oven to preheat. Roast beets until tender to a fork. This could take 20 to 90 min depending on the beet. 20 for golf ball sized, 90 for soft ball sized. Allow beets to cool slightly and rub skin off with paper towels or kitchen dish gloves. Slice or dice.
4. While beets are cooking....blanch kale until bright green and just tender. Reserve blanching water for cooking the pasta.
5. Bring water back to a boil and cook pasta to package instructions. Drain.
   
6. Add cheese, garlic, nuts and a handful of the greens to a food processor and turn it on. Add greens and slowly drizzle in olive oil. Reserve a handful of the greens for serving. Once all greens and oil are in, open the processor, taste, add salt and pepper. If too thick, add more oil or a little bit of water till you reach the desired texture.
7. Add a little oil to the pasta pot, saute reserved greens until cooked through - maybe throw in some pepper flakes?
   
8. Add pasta back to the pot, toss with a generous scoop or 2 of pesto. Squeeze a bit of lemon in there too.
   
9. Spoon pasta into warmed bowls and top with beets.

Other serving ideas - top with pancetta or bacon....add some warm smoked ham to the bottom of your pasta dish....julienne some herb roasted chicken over the top....use grape tomatoes, sugar snap peas, baby peas, or roasted portebello instead of beets.

Ginger Carrot Soup

I'm a huge carrot fan ... in fact, when I'm in the zone I can easily eat 5 lbs in a week. I eat so many carrots that my eyes have improved 2 levels in the past year. Seriously. But here's the catch...I only like them raw. My mom tried a million variations on cooked carrots and I rejected them all. Until I futzed my way into this soup recipe. This is a dish that I crave year round...give it a try, you'll be surprised. Really.

Carrot Soup

Yield: 4 mains, 6 starters
Time: 60 min to 3 hrs, depending on the flavor you're seeking. Shorter for bright and fresh, longer for sweet and earthy.
veg, vegan, gluten free...but fun to garnish with bacon!

Ingredients:

1-2 T veggie oil or olive oil

1 lb carrots, peeled & thinly sliced

2 large leeks, white and tender green parts thoroughly washed* & thinly sliced

1 red potato, peeled & diced sugar cube sized

2 cloves garlic, peeled & minced

1-2 inches of ginger root, peeled & minced

5-6 cups veggie broth or water

s&p...maybe some thyme or dill if you're into that?

Method -

1. Heat oil over medium heat in a medium sauce pan
2. Add carrots, cook until just tender - 5-10 mintues
3. Add leek and potato, cook until potato is soft 5-10 min
4. Add garlic & most of ginger, cook 5 min
5. Add salt, pepper, liquid, bring to a boil and reduce to a simmer.
6. Partially cover and simmer for as long as you like. At least 20 min. Once everything is good and soft, remove from heat and let cool a bit. Blend until super smooth with an immersion blender in the pot or pour carefully into a blender in batches.
7. Return to heat - add more broth if needed - the soup should not be brothy thin or too thick like a veggie puree. Return to a boil and reduce to a simmer, add remaining ginger if you like. Also throw in some oj if you want somethin a little sweeter. Partially cover and cook until you get the flavor as deep and rich as you like.

Other thoughts...you could easily take this to the east by adding some basic Indian spices and serving with lentils or garnishing with roasted chick peas. OR - go way thicker and serve as a puree with pork or roast whole fish.

* to wash a leek....cut off the root end and cut off the tough dark green tops. Split the leek long ways down the middle and fan out the layers under cold running water. There is usually a TON of grit and dirt in there. If you intend to fry or sautee (as opposed to throw in a soup or sweat with other veggies) place cut side down on a super absorbant tea towel or paper towel (promise me you'll re-use the paper towel for something...) to wick the water out of the layers.

Sprouts - Take Two!

Brussels Sprouts are delicious, nutritious and grow on trees. The have 3 times more vitamin C per weight than an orange - and - as I mentioned, they are DELICIOUS. This version is a great way to sneak them on a plate...they don't even LOOK like Brussels Sprouts!

Warm Sprout Slaw with Prosciutto
Yield: Serves 6 very lucky people
Easily veg'd, easily vegan'd, gluten free

Ingredients:
4 c shredded Brussels sprouts, just cut them in half long ways and then slice in ribbons
2 T sherry vinegar, or whatever you got
1 clove garlic, chopped
1 small shallot, chopped
1 t Dijon mustard
6 T extra virgin olive oil,
2 t fresh thyme, chopped or rosemary or sage or whatever tickles your fancy
S&P to taste
4 oz prosciutto, julienne


Method:

• Place the shredded sprouts in a medium size metal bowl or pot, if that makes you more comfortable.
  
• Prepare the dressing by whisking together the vinegar, garlic, shallot, and mustard in a bowl until smooth. Then slowly whisk in the oil and work until smooth (or hit it with your immersion blender). Add chopped thyme and season well with salt and pepper.
  
• Pour the dressing over the greens and toss well.
  
• Place the bowl over medium high heat and cook just until the sprouts are sizzling, tossing regularly.
  
• Taste, season, and toss with prosciutto. Serve warm.

Snow Day

In Defence of Brussels Sprouts

This weekend we had some new friends over for dinner. Naturally, I made a traditional Ethiopian meal...cuz that's normal, right? Anyway, one of our guests joined me in the kitchen as I was getting ready to serve - I asked if either half of the couple preferred light meat over dark. The response was "we eat pretty much everything (my heart soared!), except for Brussels sprouts (it crashed to earth, saw stars and everything...)." I pulled my dizzy heart up by its boot straps and managed a "yeah...I hear that a lot..."

I love Brussels sprouts and I'm married to a hater, in fact, no one in my family likes them. I've spent a LOT of time trying to influence opinions about these tasty little cabbages with pretty good success. Below is my first of 3 favorite ways to enjoy these small, sweet, crunchy, complicated little friends of mine - this one is great with chicken and fish or as a main with a side of nutty roast squash.

Pan Seared Sprouts with Lemon Fennel Butter
Yield: 2 side servings
Veg as written, easily vegan'd, gluten free

Ingredients:
12 Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
1 T unsalted butter
1 t fennel seeds, chopped
S&P
1/2 c water, stock or wine
1/2 t lemon juice
1/2 t lemon zest

Method:

1. In a large saute pan (preferably with a lid), melt butter over medium heat, do not allow to brown
2. Add sprouts, cut side down and cook for several minutes until they begin to color. Don't worry if they get a little dark, this will add a lot of flavor and sweetness.
3. Once the sprouts begin to color, add fennel seeds, salt and pepper. Cook about 2 minutes more.
4. Making sure all sprouts are still face down, add liquid and cover pan quickly. The liquid will steam up through the dense cabbage bodies and help carry the buttery fennely goodness into all the layers. Keep covered for a minute or 2. When you remove the lid, the guys should be bright green and the pan should be close to dry.
5. Give the pan a flip to send them all on their backs or just flick them with a fork to get them sunny side up. Continue cooking for a couple more minutes or until they are fork tender. Toss with lemon juice and zest. You don't want them to be all soft - they should still have a little body to them. Taste one - should be buttery and fantastic - nice and al dente. If they're still tasting like cole slaw, then try to get them all cut side down again and add a little more liquid. Conversely, if they are too soft you're out of luck, but I encourage you to try again another day. They're so good.
   

Seitan Fajitas

Quick, easy and super tasty. This is all good stuff to have hanging out in the pantry or freezer. Sub meat for seitan or forgo the protein all together and add more veggies like peppers, squash, tomato and green beans. Tonight its 31* so I did this on the stove, but I would normally grill. I included the timing for that at the end. Grilling is best because everything is hot and ready to go at the same time.

Yield: 6-8 fajitas
Veg as written. Gluten free if you sub corn tortillas and leave out the Seitan!

Filling:
1 batch home made chili powder (see below) or 2-3 T prepared
1 small zucchini, cut into 4 inch long pieces, pencil thick (leave in planks if grilling)
1 small onion, sliced (leave in disks if grilling)
1 12 oz tub seitan (or equivalent meat / veggies)
2 chilies in adobo
2 T vegetable oil
1 lime

Assemble & Garnish:
8 8" flour tortillas, warmed
shredded cheddar
sour cream
salsa
guacamole
etc etc

Home made chili powder:
1 T smoked hot paprika
1 t cayenne
1 t chili flakes
1 t garlic powder
1 t oregano
2 t cumin
1/2 t ground cinnamon
1 t black pepper
1 t coriander
1 pinch kosher salt

METHOD:

1. Heat 1T oil in cast iron pan over medium high heat or in a regualr pan at meduim until shimmering.
2. Add onions over high until crisping on edges, but not yet soft. Remove to a bowl.
3. Return pan to heat (add oil if needed), add zucc, sprinkle with a little chili powder and cook on high until begining to brown, but not soft. Remove to a bowl.
4. Add 1 T oil to pan, return to heat. Add seitan or meat. Toss with the remainder of the chili powder. Cook, stirring frequesntly, about 3 min. Add chopped chilies and continue cooking until heated through...maybe 2 or 3 minutes.
5. Meanwhile....heat your tortillas, latering between damp papertowels and nuking for 45 seconds is a quick n easy way.
   
6. Throw everything back in the pan to heat and then divide between all your warm tortillas.
7. Spritz with lime.
   
8. Top, fold and munch.

Grill Method:

1. Preheat grill to medium, turn off 1 burner for tortilla warming.
   
2. Toss protein in chili powder (reserve a little for zuc)
   
3. Spray grate or food with oil
4. Place onions on grill, close and let cook till marked and still crisp - 4 min.
5. Turn onions add zucchini. Sprinkle with chili powder.
   
6. Spray grill, add seitan.
7. Turn zucchin
8. Spray grate over cold burner. Lay out tortillas to warm.
9. Turn seitan.
   
10. Top tortillas with chilies then layer in the rest of the goods. Spritz, top, fold, eat.
    

Turducken...sans Duck

This dish is the result of a classic case of "A and B are about to go bad and OH LOOK, I found C!" Today's A&B were a single boneless turkey breast and a lonely chicken sausage. My OH LOOK! was a fresh jar of Sierra Nevada Honey Mustard (thanks Chas!). Here's how they made their way to my Kismet Mess...

YIELD: 2-4 servings
Non-veg

1 turkey breast half, boneless about 1.5 lbs
1 sausage, I used an applewood smoked w/ Chardonnay variety
2 T bread crumbs, unseasoned is preferred
1/4 red onion, small dice (pencil eraser size)
1 clove garlic, minced
2 t sage, dry
1/3 c. white wine, dry Chard or vermouth
2 T honey mustard, prepared or whisk together equal parts dijon and honey
salt, pepper, olive oil
toof picks or kitchen string

Method:

1. Preheat oven to 425*, cover roasting pan with foil and let heat IN oven.
2. Rinse turkey under cold water and pat dry. Lay flat on a board and pound with mallet (strike and slide mallet away from you) to even out thickness to about 1/2 inch thick...careful not to tear it. Lightly S&P both sides of the bird. Leave to rest skin side (or formerly skin side) down.
   
3. Heat about a teaspoon of oil in a small pan and add red onion.
   
4. Crumble chicken sausage (or regular sausage or spinach) into pan...not easy, but its worth the effort to crumble it as much as you can. Cook until onions start to get translucent, stirring often.
   
5. Add garlic & sage, cook for 1-3 minutes, stirring to not burn the garlic. Add bread crumbs and toast. Add a bit of the wine to bring everything together - seeking a 'stuffing' texture. If you use all the wine, so what?...pour yourself some more and try to save some for the mustard sauce later.
6. Spoon the stuffing down the center of the turkey, long ways. Pinch the edges together and thread closed with toofpicks or tie with string.
7. Lightly spray or brush the bundle with olive oil and move over towards your oven. You'll want to pull that hot pan out fast and get the bird "seam-side-down" on the hot pan quickly.
8. Do that.
9. Pop the whole thing in the middle upper part of the oven and roast about 25 minutes. Its done when you poke and the juice runs clear or an instant read thermometer gets to about 130*...you'll be reading the temp of the stuffing so that should be good.
10. When done, move bird to a clean plate and tent with foil about 5-10 minutes.
11. Meanwhile, heat the mustard with about 2 T of the wine to make a nice sauce. Taste and adjust seasons as necessary.
    
12. Carve roll into rounds and serve draped in mustard sauce. Nice with any greens and or parmy tater concoction.

This would also be great with the collard greens recipe to follow...too bad I didn't think of that earlier.