Brussels Sprouts Panini

I hope you took my recommendation to make extra brussels sprouts, because this is my favorite way to eat the leftovers! It's a very simple, healthy lunch served with a fresh salad.


Ingredients:

• 6" baguette, italian roll or other crusty bread
• 1 cup leftover Brussels Sprouts
• 2 slices Provolone cheese
• 2 tablespoons extra virgin olive oil
• Cooking spray

Preheat a sandwich press or panini grill to medium high. Slice bread in half lengthwise and drizzle with olive oil. Place 2 slices of Provolone cheese on bread, then arrange brussels sprouts on top of cheese. Press sandwich lightly with your hands, then place on grill sprayed with cooking spray. Close sandwich press and grill for 3-4 minutes, remove and slice in half on diagonal. Yum!

The BEST Brussels Sprouts

I admit it...brussels sprouts used to freak me out. Don't get me wrong, I've always LOVED these tasty little morsels, even as a kid. I used to pretend that I was eating miniature cabbages.


What freaked me out was this - if bean sprouts grow up to be beans, and alfalfa sprouts grow up to be alfalfa, then what do brussels sprouts grow up to be? Also, I never had fresh brussels sprouts till I was an adult. I only had the frozen variety that you dumped in boiling water, or steamed in a microwave. Yet, I still loved them, preferably soaked in butter.


As an adult I've experimented with fresh brussels sprouts: steaming, roasting, sautéing, with bacon - they're all good, but this has been my favorite "go-to" recipe for a while.

(shown with roasted pepper quinoa)










Ingredients:

• Olive oil
• 1/2 cup yellow onion, sliced thin
• 1/2 cup sliced mushrooms (I use baby portabellas)
• 1 pound fresh brussels sprouts, trimmed, cleaned and cut in half
• 1 cup vegetable stock
• 1/4 cup butter (optional)
• 1 tablespoon cider vinegar (optional)
• Salt
• Coarse sea salt for garnish

In large skillet (with tight fitting lid), heat 2 tablespoons olive oil over medium high heat and saute onions till soft. Add mushrooms and saute for 3-4 minutes till soft. Reduce heat to medium and move onions and mushrooms to sides of skillet and place brussels sprouts, cut side down in skillet. Let them cook without turning for 2-3 minutes, or until they sear to a golden brown. Toss brussels sprouts and mushroom/onion mixture together, seasoning with salt for 2-3 minutes, then add the vegetable stock directly to the mixture and cover, allowing the mixture to steam for 5 minutes. Uncover, toss the mixture a few times (adding optional butter and cider vinegar) and serve garnished with a sprinkling of coarse sea salt.


Consider making a double order and use the rest for Brussels Sprouts Paninis!

Mise en Place

If you watch any cooking shows, eventually you'll hear a strange French term - Mise en Place (meez-on-plahs). This translates to "putting in place" or "everything in place." This simply refers to making sure your prep work is done before you start to cook - the meat and vegetables are cleaned, portioned or measured and cut to size, each in it's own separate container. The spices and dry ingredients are pre-measured and placed in small ramekins or cups. The oven and grill are preheated, the pans are heating. The oils, butters and stocks are all portioned out.


While some may say that this adds too much time to your already-over-scheduled life, not to mention all the extra containers that need to be cleaned up afterward, my experience has been that the effort is not only worth it, but it also saves time in the long run, and prevents discovering at the most inopportune moment that you are missing a crucial ingredient.


Like most home cooks, for a long time, my preferred method of cooking was to pull some things out of the fridge or pantry, set them on the counter and then start going. I figured I would wash, peel and chop vegetables as I needed them, and measure out ingredients on the fly. Inevitably I would discover I was low or completely out of an ingredient, requiring me to make a trip to the store while my half-cooked meal wilted on the stove, or I would just skip that ingredient. I would discover that I needed to wash and dry measuring utensils as I was going. Cooking became a chore, and the results were oftentimes less than desirable. Once I discovered the importance of making sure I had "everything in place" before I started cooking, the process was less stressful, and the results were fantastic!

Vegetable Stock

Wow...I can't believe it's been over 2 months since my last blog post. Life's been busy, and I've been trying to adjust to my wife's decision to step beyond being vegetarian, and move into being vegan. Of course, this happened right after I discovered how to make homemade paneer (an Indian cheese, which I'll blog about later). Despite my initial resistance, I'm slowly embracing her choice.


In the fall and winter months I like to make soups. The key to a good soup is to start with a good stock. Though it's possible to buy stock from the grocery, I prefer to make my own. Stock is fairly easy to make, but it takes a bit of time. Fortunately, once the ingredients are prepared, it's just a matter of letting it simmer. Today, we're looking at making Vegetable Stock. This recipe is one I've been using for a while, but feel free to use vegetables you have on hand, and your favorite seasonings. If you know you're going to be making stock, try saving some of your vegetable scraps from other meals you prepare (once they've been cleaned of course!). 


Not only do I use this for soups, but also for making rice, beans, quinoa, as a braising liquid for kale and heartier vegetables like brussels sprouts, as the base for sauces, etc. Basically, most places where you use water, you can substitute stock to add additional depth to your flavors.

Ingredients:

• 2 Tablespoons vegetable oil
• 2 cups celery, coarsely chopped (approx. 4 ribs)
• 2 cups carrots, peeled and coarsely chopped (approx. 4 carrots) 
• 1 cup broccoli stems, trimmed, peeled and coarsely chopped (approx. 2 stems)
• 1 medium onion, coarsely chopped (I leave as much of the onion skin on as possible for color)
• 1 cup sliced mushrooms (I use baby portabellas)
• 2 large cloves garlic, coarsely chopped
• 2 Tablespoons ginger, peeled and coarsely chopped)
• small bunch parsley/cilantro
• 1 Tablespoon kosher salt
• 1 Tablespoon black peppercorns
• 1 Tablespoon whole coriander
• 1/2 Tablespoon whole mustard seed
• 2 bay leaves
• 8 cups water

In large stock pot, heat oil over medium heat and sweat all vegetables except mushrooms and cilantro. 



Once vegetables and aromatics become fragrant and release some of their moisture (approx. 10 minutes) add water and remaining ingredients. Bring to boil and reduce to simmer for 30 minutes. Remove from heat and let ingredients continue to "steep" in water for 20 minutes - 1 hour. 



Strain stock through fine mesh sieve or china cap. Makes approx. 8 cups stock. Refrigerate and use within 1 week, or freeze in ice cube trays for later use.

Great Interview with Alice Waters

Wow - between vacation and prepping for my upcoming Yoga Teacher Training, I've fallen behind on my blogging.


Hopefully I'll have some more tasty recipes and random stray thoughts coming soon, but in the meantime I wanted to let you know about a wonderful interview I heard on NPR today with Alice Waters, owner of Chez Panisse in Berkeley, CA.


Alice Waters was at the vanguard of the "local, sustainable" food movement. Over the past 40 years she has cultivated partnerships with local farmers, ranchers and other providers who are all passionate about fresh, seasonal, organic food. She has also started a foundation to bring healthful, local food to schoolchildren with a program called "Edible Schoolyards." 


While I do enjoy the convenience and cost-effectiveness of shopping at large supermarkets, I do try to support local growers at farmer's markets and other shops that source locally. Honestly, I could really do more along those lines - convenience usually wins out - but I want to make an effort to do better in that area. One thing I do, though, is do most of my shopping around the perimeter of the store, and only get 20-30% of my groceries from the aisles. Even then, I try to focus on ingredients rather than prepared foods. The perimeter of the store is where the fresh produce, meats, cheeses, dairy and even baked goods are usually kept. I focus on the aisles where you find rice, beans, canned tomatoes, pasta, etc. Things that  you use to MAKE delicious dishes. I would say that only about 5% of my grocery cart is filled with prepared foods, and usually "snack" or "dessert" things like ice cream, chips or sometimes a particularly yummy looking cake. 


There's a difference in the way you relate to food when you take the time to gather it thoughtfully and with intention, even if "gathering" it means taking your time to choose the freshest, juiciest apple from the entire bin of apples in front of you. The food stops being a disposable commodity designed to fill your belly, and takes on the quality of being something that nourishes you or your loved ones. When you actually meet and chat with the person who grew the apple at your local market, though, you develop a reverence and respect for the food, and take time to lovingly prepare it. 


I hope you take the time to listen to the interview linked above - it may change the way you think about food forever.

Zucchini Noodles with Mushrooms and Pesto

Most of my favorite meals happen as the result of me looking in my fridge and seeing what kinds of leftovers and unused (but still fresh!) produce I have on hand. A few days ago, I had some leftover pesto sauce, some sliced portabella mushrooms and some zucchini. Add in some garlic and onions, and you have a light, healthy, nutritious meal.


Zucchini Noodles with Mushrooms and Pesto


1/2 cup Basic Pesto Sauce
3-4 medium zucchini
1 cup sliced baby portabella mushrooms (or any other mushroom you have)
1/2 medium yellow onion, sliced
2 cloves garlic
salt

olive oil
Fresh grated Parmesan Cheese (optional)


Start by slicing zucchini into Zucchini Noodles with a mandoline slicer. In large skillet, heat 2 tablespoons olive oil over medium heat. Toss in garlic, sliced onion and a bit of salt and cook till soft and onion is becoming translucent. Increase heat to medium high, and add in mushrooms and sautee until tender (2-3 minutes). Add in Zucchini Noodles and CAREFULLY sautee until tender (5 minutes). REMEMBER: NEVER handle your zucchini roughly! Add in Pesto Sauce and toss till thoroughly coated. Adjust salt and serve, topping with freshly grated Parmesan Cheese.

Zucchini Noodles

Zucchini is one of my favorite vegetables. It's a great workhorse and can be used in a variety of different cuisines as a main course, as a side dish, in a stir fry, fried, sliced, diced, sauteed, roasted, grilled, steamed. The list is endless. One of my favorite ways to use zucchini is as a substitute for noodles either in a side dish or as a main course. This does require a special tool called a mandoline (and not one of those 8-stringed instruments you find in folk, bluegrass and Godfather music. My mandoline slicer is over 10 years old, cost about $25 at the time, and isn't fancy, but it gets the job done!


Zucchini Noodles


3-4 medium zucchini, washed (you could peel the skin off if you'd like, but I prefer to leave it on.)


Fit the mandoline slicer with the small julienne blade. 

 Cut the ends off the zucchini, and lay it, lengthways, on the mandoline. Place the hand guard on top of the zucchini, and in smooth, even strokes, run the zucchini over the julienne blades.

 The result will be long, thin strips of zucchini about the size of spaghetti.

Zucchini noodles can be added raw to salads, cooked into an omelette, steamed or sauteed in a bit of oil till they are soft and used as a substitute for pasta. Be careful, though, as the zucchini can easily break into small bits if handled roughly. And NOBODY's zucchini should ever be handled too roughly!

Spicy Peanut Sauce

Spicy Peanut Sauce
I posted this as part of a recipe, then realized that it would be good to include it as a stand-alone. After all, Spicy Peanut Sauce can be used in a variety of dishes like stir frys, noodles, chicken wings, lettuce wraps, etc. Spicy Peanut Sauce rocks.

2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh ginger root
1 cup coconut milk
1/2 cup creamy or chunky peanut butter (I used creamy JIF)
1/4 cup soy sauce
zest and juice of 1/2 lime (may increase this to taste)
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes
Sriracha chili sauce (to taste)

In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Pesto Cream Sauce

This is fabulous over ravioli, tortellini, and just about any other filled pasta.

Pesto Cream Sauce
2 Tablespoons butter
1/2 cup Basic Pesto Sauce (without cheese added)
1/2 cup Heavy Cream
1 cup freshly grated parmesan cheese
1/2 tsp nutmeg
salt and pepper


Melt butter in skillet over medium heat. Add pesto sauce and stir until butter and sauce are blended. Slowly add heavy cream, stirring frequently until pesto is mixed in with cream, and steam begins to appear (do NOT boil cream!). Slowly add parmesan cheese until it melts and sauce thickens. Add nutmeg, salt and pepper. More cream may be added if sauce gets too thick, or more cheese can be added if you like sauce a bit thicker.

Pesto Basics

Many of us remember significant firsts in our lives - first car, first girl/boyfriend, first...well...you get the idea. I remember my first taste of pesto as if it's yesterday. It was when I worked for Houlihan's Olde Place restaurant back in the early '80's. We had a pizza on the menu which featured pesto sauce instead of tomato sauce, along with artichoke hearts, black olives, tomatos, slivered almonds and a few ingredients I'm forgetting. But, like Macho Grande, I'll never be over that pesto. Herbacious, garlicky, nutty...I was hooked. I mistakenly tried to make it with dried basil once. Once.


Basic Pesto Sauce

• 3 cups FRESH basil leaves (stems removed), rinsed and dried
• 2-4 cloves garlic, roughly chopped
• 1 cup pine nuts or walnuts
• 1 cup extra virgin olive oil
• 1 cup freshly grated parmesan cheese
• salt and freshly ground pepper

Place basil, garlic (start with about 1/2) and nuts in food processor and blend, adding oil slowly, until it forms a liquid-y paste (when you stop blending, a little bit of the oil should begin to pool). Add salt and pepper to taste, and more garlic if you wish. Remove to bowl, and fold in parmesan cheese. Taste and adjust seasonings.

(photo from Google Images)

HINT: I usually wait to add cheese until after I toss the sauce with pasta, otherwise the cheese will melt and get clumpy. Also, pesto freezes well, but not if the cheese is already added in.


For the more Adventurous: 
For a "crudo style" pesto, instead of using a food processor, finely chop the basil, crush the garlic and nuts together in a mortar and pestle, and then mix all ingredients together in bowl, adding oil bit by bit.

My First Cooking Class

This past Thursday, I attended my first cooking class at Kiss Z Cook, a local store that specializes in offering "tools and techniques for the home cook." I intentionally signed up for their Vegetarian Class to see if I could learn some new techniques or get new ideas for some tasty vegetarian meals. The classes are normally around $75 for a two hour class. All tools and ingredients are supplied for you, there is a staff on hand to do the clean up, and the class is led by a local professional chef. After finishing the meal, everyone sits down and eats what they've just created.


Not knowing what to expect, I got there early. It immediately struck me how hot it was - makes sense, given that we're going to be in an industrial kitchen - but I immediately questioned my sanity for doing this on one of the hottest days of the year (this was during the recent heat wave). I also was a little surprised that the dining area wasn't air conditioned.


Before class, the students are offered water or iced tea, or we could purchase beer or wine. Some people came with friends or spouses, others, like myself, were flying solo.


We were led into the kitchen by the chef, a very affable gentleman named Dwight, and were told that we would be sharing the stations in groups of 3 or 4. Each station was supplied with recipes, a basket of produce, cutting boards, knives and an assortment of bowls and measuring utensils. There is a 4 burner stove and oven at each station as well. In the back of the room is the "common kitchen" where the students could find other pantry items, herbs, stock, etc. to be used in their preparations.


I was grouped with another guy who had taken one other class here, and who seemed to have some cooking experience, and two women who were also both first-timers like me. One of the women was a VERY inexperienced cook, and the other woman seemed like she is the primary cook in her house. We were instructed to look at the recipes, and decide who was going to be cooking what. There were three recipes - grilled eggplant with a vinaigrette, spinach salad with sauteed red pepper and asparagus, and wild mushroom risotto. I was psyched. I've never made risotto, and have always wanted to learn how!


Chef Dwight asked us to all gather around the main teaching station at the front of the room so that he could explain where things were, some tips on strategy, and to demonstrate some basic knife techniques, and how he wanted the vegetables to be cut. He made a special point of noting that he wanted to personally approve our mince of the garlic. He showed us basic onion dicing, and a GREAT technique for breaking down a red pepper that I hope to implement. Then he returned us to our stations.


We all gathered and discussed who would work on what. I mentioned that I'd never done risotto before, and would love to work on that, but for some reason the more experienced woman in our group said that she would do the risotto since she'd made it before. WTF?!? This is a cooking CLASS, not a COMPETITION. I came here to learn something. "You mince the garlic and do the grilled eggplant," she commanded. I didn't want to be a PITA, but I did say that I would really prefer to work on the risotto since I mince garlic and grill eggplant all the time. "You can watch me when I'm making it," she informed me. I was PISSED but decided that digging in my heels on this would just make me look bad, so I grabbed the garlic and started mincing.


I should mention that Chef Dwight wasn't kidding when he said that he was very specific on his garlic mince. I got it as small as I thought I could, called him over to check it, and was told that it still wasn't small enough. So, I minced some more. Finally, after several more passes over the garlic I got the approval. I was relieved to see that others had to redo their mince as well.


The other guy who was in our group was pleasant enough, but kept wanting to chat about what I did for a living, who did most of the cooking in our house, etc. He also kept calling the chef over to check every little thing that he did. The less experienced woman in our group didn't want to do a lot of cooking, instead she hovered over each of us trying to see what we were doing. She did take over sautéing the red pepper and asparagus. She couldn't understand why it wasn't browning, and I suggested that she let the veggies cook a bit between stirs. 


Finally, the time to make the risotto came. Having been busy mincing and grilling, I hadn't been able to observe the prep for the risotto, so I just assumed that "I've made it before" lady had actually read the recipe and understood what she was doing. I immediately realized that not only had she not read through the recipe completely, but that she hadn't even made sure all of her prep was complete.


I also realized that the risotto was not really going to be vegetarian as it was being made with chicken stock. Another "WTF?!?" 


So, risotto-woman cooked off the mushrooms, transferred them to a plate, then tossed the rice into the skillet to begin to cook it. She then started asking us what she was supposed to do next at each step. Totally understandable that she needed someone to prompt her on a recipe that requires a little timing, but she was completely lost. Chef Dwight came over to assist, and the risotto ended up coming out fine.


We all sat down to eat, and I must say that the food came out pretty tasty. That said, overall I was a bit disappointed in the experience, and not just because of my difficulty with my cooking partners. In some ways, it really wasn't their fault.


While Chef Dwight provided some guidance on basic knife techniques, and a good tip on how to determine if a grill is heated to medium, medium high or high, there was very little actual instruction. He circled the room, and jumped in whenever we needed him to, but I would have liked it if he would have been demonstrating as we cooked. At one point I asked him to check the flavor on a vinaigrette that I prepared, and he declined. I had tasted it myself, and thought it was missing something, but without some guidance, I didn't learn what it was. 


I will say that having the clean-up taken care of was a bonus, and Chef Dwight clearly knows what he is doing. He has a good personality for the job as he has a lot of people calling for his help all the time, and he moves around the room with ease. I just wish there were more teaching and instruction. Except for a couple of prep tips, I really didn't learn much. 

Pizza Dough

I've shied away from making my own pizza dough for a long time. Many people have mentioned how easy it is, chefs on cooking shows make it look like a snap, and pizzas made with home-made dough always taste amazing! Why have I avoided this relatively simple technique? One word: Yeast. It scares me. But, it was time to face my fear and give it a shot. And you know what? It was easy. A snap. And it made some pretty tasty pizza crust!


I turned to my standard resource for guidance, Allrecipes.com, then I made some changes:

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes (this is called "blooming" the yeast - I had no idea what to expect or look for, but after about 10 minutes a cloud of foam suddenly appeared on the surface of the water - very cool!).
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar, dried herbs, garlic powder and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed (when the dough starts to form a ball and pull away from the sides of the bowl it's finished). Cover and rise until doubled in volume, about 30 minutes. Pound down, recover bowl and let rise again till doubled in size (another 30 minutes). Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Turn dough out onto a well floured surface. Cut in half and form each half into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

(NOTE: if you do not use the dough right away, it can be refrigerated for a few days or frozen)

Roasting Garlic and Onions - Grill Method

Roasting garlic and onions releases the natural sugars contained in these lovely little root vegetables. Plus, using the tin-foil pouch method, you save a lot of clean up. It's easy and takes just minutes.

1. First, preheat grill to medium high.
2. Make a pouch out of a sheet of tin foil by folding it in half, then folding over the two side-seams
3. Place garlic cloves or sliced onions into the pouch, and add approx. 1 tablespoon of olive oil or butter
4. Fold over top seam of pouch, give it a light shake (praying that the seams are tight) and place directly over the flame on your grill.
5. Turn every 4-5 minutes for 15-20 minutes, or until you smell the aroma of goodness wafting to your nose
6. Remove from heat, open pouch and dump the contents into a bowl to either serve with your meal, or use in another recipe.

How to Roast a Pepper

Roasting peppers does several things. First, it mellows out the pepper and allows the natural sweetness of the pepper to shine through. It also adds a smoky flavor to the pepper, which is great for many salsas and sauces. It helps reduce some of the acid and softens the capsaicin, which causes the spiciness in many chili peppers.


Roasting peppers is almost fool-proof. It can be done in an oven, over a grill or even on a gas stove top. Here are a few methods you can use:


In the oven:

1. Preheat oven to broil
2. Wash and dry your pepper
3. Cut pepper in half and remove seeds
4. Place cut-side down on cooking sheet and spray lightly with cooking oil
5. Broil until skin wrinkles and bubbles.
6. Allow pepper to cool, rinse under cold water to remove loose skin and slice

On grill

1. On gas grill, remove heat shield from one burner (you want the flames to char the skin of the pepper - the heat shield, if you have one, will prevent this). Preheat grill to high.
2. Over charcoal grill, prepare charcoal and let flames die down and coals to glow red.
3. Wash and dry pepper.
4. Place directly over hottest part of grill or directly over coals
5. Turn every few minutes, allowing the skin to develop black char marks evenly over the pepper
6. Remove from grill and let cool
7. Remove stem and run under cool water, removing seeds and charred skin
8. Slice

On a gas stove top:

1. Wash and dry your pepper. 
2. Turn on gas to medium heat. Flames should not be touching pepper.
3. For large peppers: Lay the pepper directly on the iron grill. Turn every few seconds with tongs until an even roasting has occurred. Skin will be bubbly and wrinkled with black char marks. For smaller peppers: skewer with metal skewer or fork. Hold over flame and rotate peppers every few seconds. Smaller peppers will roast faster than large ones.
4. Remove to plate and let cool.
5. Remove stem and run under cool water, removing seeds and charred skin
6. Slice

Fajitas!

The word "fajita" in Spanish is the diminutive form of the word "faja," which means "belt or girdle." Originally intended to refer to the cut of meat (skirt steak), I think it really refers to the fact that they are so tasty that you have to loosen your belt or girdle after eating them. My wife and I LOVE fajitas, and often get them when we go out to a Mexican restaurant. Since she became a vegetarian, though, it's always a struggle to get what she wants - just the onions and peppers with the sauce and condiments. Maybe some mushrooms or zucchini. Inevitably she's greeted with a "gringa loca" roll of the ojos. She's given up on getting grilled tofu fajitas at most restaurants. It would probably make the chef implode. So, we sometimes make them at home, but the commercial seasoning packets are loaded with sodium. So, I thought I'd try to make my own...and we had a little Fajita Fiesta. Ay yi yi!

The Adventure

Create a nutritious, tasty fajita meal that will satisfy both vegetarians and non-vegetarians.

The Journey

Fajita Vegetables with Grilled Chicken and Grilled Tofu* on the side

I'd always thought about creating my own fajita seasoning, but the stuff at the store has always been so much more convenient. The problem is, it's loaded with sodium. So, I went to the Internet, and found this on Food.com:

• 1 Tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 teaspoon crushed chicken bouillon cube (I eliminated this since a) I wanted it to be vegetarian and b) bouillon is LOADED with sodium)
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Mix all ingredients together.

NOTE: 2 Tablespoons of this is roughly equal to one packet of store-bought seasoning. I also made a batch without the cornstarch to season the tofu and chicken with before I grill them.

I also wanted to marinade the chicken and the tofu. I found this Fajita Marinade on Allrecipes.com:

• 1/4 cup lime juice
• 1/3 cup water
• 2 Tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

I cleaned and pounded three chicken breasts and placed them in a plastic bag with 1/2 the marinade, then sliced the pressed tofu and placed it in a plastic bag with the rest of the marinade. Refrigerate for 2 hours, or overnight if possible).

I also sliced 2 medium onions and 2 (each) red and green bell peppers.

To serve with the fajitas, I made some of my pico de gallo and guacamole. I had fajita wraps and shredded cheese on hand, as well as some plain Greek Yogurt (in place of sour cream). I also wanted to serve some rice and beans with the meal.

For the rice:

1/2 cup finely diced onion

2 cloves garlic, minced

1/2 cup diced red bell pepper

1 packet Sazon saffron seasoning

1 cup basmati rice

2 cups water

In saute pan with a tight fitting lid, saute the onion, garlic and red pepper in a bit of olive oil until soft. Add the rice to the saute pan and cook till it begins to toast (2-3 minutes). Add water and contents of Sazon package and stir occasionally till the water begins to boil. Cover, reduce heat, and simmer for 20 minutes. Let rest 3 minutes covered, then uncover and fluff rice with fork.

For the beans:

• 2 cans black beans with liquid (OK - I cheated and used canned black beans this time - if you want to start prepping a day ahead and use dry beans, go for it.)
• 1/2 cup onion, chopped
• 1 tomatillo, skin removed and quartered
• 2-3 cloves garlic
• 1/4 roasted poblano pepper, seeds removed (I did this as I was preparing everything else)
• 1/4 cup water
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt to taste
• (I also added a bit of Adobo seasoning, though I would probably skip this or dial it back in the future due to the amount of sodium)

In blender, combine all ingredients except the beans. Check seasoning and adjust for your preference (I know some of my family doesn't like overly spicy, so I took it easy with the poblano). In 2-quart pot, combine beans and seasoning and simmer for at least 30 minutes, stirring occasionally and adding more liquid if necessary.

To make the fajitas:

• Preheat grill to medium-high
• Begin to saute sliced onions and peppers in a couple of tablespoons of olive oil.
• Season chicken and tofu with some of the Fajita Seasoning (without cornstarch) and grill (for the tofu, I place foil over the grill grates so the tofu doesn't fall into the grill). Since the chicken is pounded, it only requires grilling for a few minutes on each side, as does the tofu. Let chicken rest for 5 minutes before slicing.
• When onions and peppers are sauteed, add 2 Tablespoons of Fajita Seasoning (with cornstarch) and approx. 1/4 cup water. and let simmer for approx. 5 minutes  (can be adjusted if the sauce is too thick)
• Serve Fajita vegetables with the grilled chicken and tofu on the side, along with heated fajita wraps, pico de gallo, guacamole, Greek Yogurt (or sour cream) and shredded cheese.

The Low Down

Despite a bit of prep, this is a wonderful way to get people together for a fun meal. I probably spent about 2 hours prepping (though I was also making some other items). Using store-bought ingredients would cut the prep time easily in half. There are a lot of commercially available pico de gallo's and salsa's, and we usually keep some Wholly Guacamole on hand during the times of the year when avocados aren't in season, or if we want a quick snack (or tasty alternative to other sandwich spreads). Come con gusto!

*I used extra firm tofu, which I pressed for a couple of hours to release most of the liquid.

Veggie Stir-Fry with Noodles and Spicy Peanut Sauce

First of all, I need to start taking some photos of my dishes. After all, we first eat with our eyes. With practice, though, you can usually hit your mouth.


The Adventure

Come up with a vegetarian dinner utilizing leftover tofu and spicy peanut sauce.

The Journey

I had prepared a spicy peanut sauce a few days before for some delicious marinated grilled eggplant lettuce wraps. I still had over a cup of it left. Perusing the fridge, I discovered some ginger, onions, mushrooms, shredded carrots and zucchini. There was also some tofu left over from some veggie fajitas I had made this week. In the pantry, I had some whole wheat spaghetti. The only thing missing were some bean sprouts and scallions, which I picked up at the store. Also needed were a lime, cilantro, vegetable oil, soy sauce, garlic, chili oil and rice vinegar (which I had on hand).

Spicy Peanut Sauce

2 tablespoons vegetable oil

3 scallions, chopped fine

1 garlic clove, chopped fine

1 tablespoon finely grated peeled fresh ginger root

1 cup coconut milk

1/2 cup creamy or chunky peanut butter

1/4 cup soy sauce

zest and juice of 1/2 lime (may increase this to taste)

3 tablespoons firmly packed brown sugar

1/4 teaspoon dried hot red pepper flakes

Sriracha chili sauce to taste

In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

The Stir Fry

• 1/2 box whole wheat spaghetti (can substitute rice noodles)
• 2 quarts water
• salt
• vegetable oil
• 1/4 cup soy sauce
• 1 tablespoon chili oil
• 1/2 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1/2 cup onion, diced
• 3 scallions, diced, with the white and green parts separated
• 8 oz. extra firm tofu, pressed* and cubed (chicken breast or shrimp would also be great alternatives)
• 1/2 cup mushrooms, sliced
• 1 medium zucchini, diced
• 1/2 cup bean sprouts
• 1/2 cup shredded carrots
• 2 tablespoons cilantro, minced
• 1 lime, quartered (optional)

In large pot, bring salted water to boil, and cook noodles according to package directions. When ready, drain and rinse with cold water and set aside.

Heat wok over medium-high flame and add enough oil to coat bottom and sides (2-3 tablespoons). Once oil is hot, but not smoking, toss in ginger, onions, garlic and the white part of the scallions. Saute until fragrant (about 1 minute). Add chili oil and tofu and toss to coat. Cook for about 5 minutes, tossing occasionally. Add mushrooms and cook until they begin to get tender (2-3 minutes), tossing occasionally. Add zucchini and cook until it begins to get tender (2-3 minutes) tossing occasionally. Reduce heat to medium and add soy sauce and rice vinegar and toss together, tossing occasionally to blend flavors for 2-3 minutes. Add bean sprouts, shredded carrots, noodles and 1 cup of peanut sauce and toss together, then reduce heat to simmer. Simmer for 3-5 minutes, taste and adjust seasoning. Serve and garnish with green part of scallions and cilantro. Can be served with lime quarters on side.

* I didn't know until recently that tofu packed in water needs to be pressed to bring it to it's optimal firmness. Unwrap tofu, place on plate, then place another plate on top of it, and then place a large book on top. Press for 15-20 minutes allowing excess water to be released. The texture of the tofu is improved greatly by doing this.

The Low Down

DEEEEEEE-licious! This is a recipe I'll be doing again.

My New Adventure - Blogging about Food

So long as you have food in your mouth, you have solved all questions for the time being.
Franz Kafka

There were a few incidents that occurred over the last year that prompted the idea of doing this. Well, if I were honest, this has probably been in the works for a few years, but specifically the idea of writing about one of my passions started to marinate about a year ago. It was about a year ago, you see, that my wife told me that she was going to start to eliminate meat from her diet. Not all at once. Just bit by bit...a little at a time... She started with red meat and pork. Shortly after that it was all barnyard creatures. I asked if that included squirrels, rabbits, deer, snakes, wild turkeys and other game fowl. I got the "I'm just going to be patient with you" look. "Everything but fish and seafood, but they're going next."


"When?"


The look again. I thought it was a reasonable question.


"What should we have for dinner?" Ahhhh...distract me with something shiny...


My wife cooks. Actually, she cooks pretty well, though she disagrees with me on that point. I usually end up doing a lot of the cooking because a) she has a pretty stressful job that requires her to work long hours, and b) I enjoy it. No, more than "enjoy," I love it. I love food. I love eating food. I love preparing food. I love watching television shows about food. I can't think of anything food related that I don't love. Except, maybe, cleaning up. But even that doesn't bother me too much. And besides, when I cook, I use a LOT of dishes. Using lots of dishes when you cook is a sign that you love someone a lot.


My wife decided to go vegetarian because she does a lot of work in the animal rescue field. I guess it's hard to reconcile spending hours on the weekends driving a cute little furball puppy halfway across the state so that it won't be euthanized, then coming home and eating a cow or a chicken or a pig that spent much of it's life in filthy, inhumane conditions simply to die an undignified death so that we can have something to slow-roast and smother with BBQ sauce. So, she decided to align her food choices with her ethics. And I admire her for it. I wish I felt as strongly about this as she does, but I'm just not there quite yet. But just as she is supportive of me as I continue to be an omnivore, I am supportive of her choices as well, and as a by product, I eat a LOT less meat now. Maybe 2-3 times a week. Usually fish or chicken (I'm not saying that by way of justification...just that those are what I'm drawn to). Oh, and an occasional hot dog. All-beef, of course, grilled and topped with a nice spicy deli mustard, diced onions and some pickle relish.


I digest. Er, digress...


So, for my wife, vegetarianism is a lifestyle choice. For me, it's a cooking challenge. And it's been a learning experience. I'm discovering lots of ways of preparing foods that are familiar to me, and I'm even discovering how to cook with things that I probably never would have attempted before. Like tofu. For those unfamiliar with tofu, it's basically a flavorless mushy cheese-like substance made from curdling soy milk. Just like chevre is a very tasty, creamy substance made from curdling goat's milk.Part of the reason for this blog is to share some things that I'm learning - some tasty recipes, some things to avoid, some ways to modify existing recipes to make them veg-friendly, and some thoughts on non-veg items. Like hot dogs. And pastrami.


The second reason that I decided to launch this was an incident that occurred a few months ago. I was driving to teach a yoga class, and needed a snack. I stopped by a large, well-known chain grocery mega-store and asked where I might find the Power Bars. "Over there in the Nutrition section."


Seriously? I'm in a grocery store surrounded by produce, fruit, legumes, meat, fish, dairy - all the things required to make a healthy meal, and they have a "Nutrition" section? Shouldn't the whole freakin' STORE be your "Nutrition" section? This made be begin to consider how we view our food, and sadly, the fact that most of the food that we consume isn't really nutritious.

nu·tri·tious -
[noo-trish-uhs, nyoo-]–adjectiveproviding nourishment, especially to a high degree; nourishing;healthful: a good, nutritious meal.

The other occurrence that prompted me to consider writing about something that I'm passionate about, but really have very little training in, also happened at a large, well-known chain grocery mega-store. I had filled my cart with lots and lots of fresh produce, some vegan sausages (Tofurky brand Kielbasa and Italian Sausage - the texture will never be the same as regular sausage, but I have to say that they're very flavorful and satisfying) and other items. Oh, and some non-dairy ice-cream-ish treats for our dogs. Which I never get, by the way, but I saw them, and had a momentary lapse of good sense. I got to the checkout, which was attended by a rather large woman in her early 40's. She began to ring up my order, and I could tell that she was a bit annoyed that most of my cart contained items that couldn't be mindlessly run over the scanner. She kept shaking her head and "mm-hmm-ingfaux-sausages and she exclaimed, "Your meat ain't got no meat in it!" Part of me was angry - how dare this woman question my food choices! Besides, she could back away from the Dorito's herself! Then I became amused, then a little saddened that someone who works in a grocery store (with a separate Nutrition section) doesn't view fresh fruits and vegetables as food. They're a chore, "just something to clean and chop!" Finally she saw the Dog Ice Cream and she laughed and said something about having to fight the dog for desert if she came to eat at my house.


I think many people share this woman's philosophy - food is no longer about providing healthy, nutritious fuel for our bodies, nor is it about demonstrating our love for other by feeding both their bodies and their souls. Food, for many of us, is about getting something quick and easy on the table, or in a container that can be eaten in the car of the way somewhere, or something that will fill a hole in our hearts or psyches. There are lots of reasons for this - our busy, over-scheduled culture being one - but ultimately we have lost the connection that we have to our food. It's now a commodity that we purchase with very little thought. Just something with far too much fat, sodium and preservatives that we know instinctively isn't good for us, but can be microwaved quickly. Or it's something that comes from a drive-thru window from a disembodied voice, prepared by someone who knows how to slap a frozen patty on a grill and plunge a basket into a deep fryer.


What I hope to do with this blog is to de-mystify the idea of freshly-made, healthy food. To show that good food can be tasty, interesting and not overly complicated to prepare. To show how to use both prepared and fresh ingredients to create a healthy, satisfying, nutritious meal for a fraction of what it would cost in a restaurant, and without much of the fat and sodium that leads to so many health problems. To empower the home cook with skills and strategies that still allows them the free time to live their lives. And finally, to have a little fun on this strange new road that I'm on - living in a mixed kitchen and treading the middle path between ethics and appetite.


Bon appetit!