tag:blogger.com,1999:blog-52497624210056374572024-02-19T07:04:35.976-08:00Kvell in the KitchenKvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.comBlogger240125tag:blogger.com,1999:blog-5249762421005637457.post-78317043197955392712022-10-13T12:46:00.001-07:002022-10-13T12:46:14.612-07:00Super Green Quinoa Burritos<p>These <b>Super Green Quinoa Burritos</b> are a major player in our weekly lunch rotation. They are wonderfully portable—wrap in foil for a picnic or even a long plane trip—and easily freezable, but around here, I usually just make all the components ahead of time (quinoa, mung beans, chopped kale, and avocado-tahini spread) and assemble them fresh every day for the week. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSydmDqlG42lbCk-ZTeLAse6ePY8xsmA3UXAQMma_1U4-EAI_7OT4-Tte5h_cF969YVBYk3VmtZnUborP2vN7E0c_8L2ZZTve5n8z-DDpya7tOopjcFj5jHi8Brv2Vq2u9V6cxcZ8Vj-zo2EC0cGpy1zlrfQGNioEwxpsPOjaevkvODWO4HPN70qliqg/s640/IMG_0280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSydmDqlG42lbCk-ZTeLAse6ePY8xsmA3UXAQMma_1U4-EAI_7OT4-Tte5h_cF969YVBYk3VmtZnUborP2vN7E0c_8L2ZZTve5n8z-DDpya7tOopjcFj5jHi8Brv2Vq2u9V6cxcZ8Vj-zo2EC0cGpy1zlrfQGNioEwxpsPOjaevkvODWO4HPN70qliqg/w640-h480/IMG_0280.jpg" width="640" /></a></p><p>I have to start by talking about the avocado-tahini spread. It is other-worldy. Verdant and tangy, like a nutty guacamole, the consistency is perfect—almost like a whipped butter; fluffy and light, but substantial enough to thickly dress all of the interior ingredients without making the burritos soggy.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYoE-1uP0YZsjVvW67Q2tplDzNhjA8-olbKXlnEu8ssp6kANt6J-wzUONQ50TJclem3G7pTd26hC0Fkn0qYCW0n6AOhcO5nuLzmKEb5WABN2_HJAFShpjnhBZH9ylWv0WFEay4AeYMXUYLMHJ3c-dcw5topS4ChyzWMeDUvNh_hYLsQuvJuHhbPTgeg/s640/IMG_0258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYoE-1uP0YZsjVvW67Q2tplDzNhjA8-olbKXlnEu8ssp6kANt6J-wzUONQ50TJclem3G7pTd26hC0Fkn0qYCW0n6AOhcO5nuLzmKEb5WABN2_HJAFShpjnhBZH9ylWv0WFEay4AeYMXUYLMHJ3c-dcw5topS4ChyzWMeDUvNh_hYLsQuvJuHhbPTgeg/w480-h640/IMG_0258.jpg" width="480" /></a></p><p>I was new to mung beans before this recipe, or so I thought—they are actually the legume responsible for the sprouts on top of your Pad Thai. Mung beans come dried, not canned, but don't have the same laborious cooking time as other dried beans. These little green guys cook for only 5 to 20 minutes, depending on whether you purchase them sprouted or whole. They are hearty, similar to lentils, with an earthy, mellow taste. If you are a regular legume consumer like I am, it's a nice change of pace from the more commonplace varietals.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifW29_3vJmKPcCKgRhvN6NT5RCDCP4Czqo9EbD7v9LiJ5ir3xfLPP51-2FaoB_JYAQOLRm5xMJjTJ5ofeOvQ4LjntiZJxm5aDX45nPTTQSnkwY2X9CJc3gP-puofoVQpcjjcoANoojo-WMEyuXHQ5Xyq1zOQWQpbZ3-ceu3EYIt8BOT8BVuOTLmVx-zg/s640/IMG_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifW29_3vJmKPcCKgRhvN6NT5RCDCP4Czqo9EbD7v9LiJ5ir3xfLPP51-2FaoB_JYAQOLRm5xMJjTJ5ofeOvQ4LjntiZJxm5aDX45nPTTQSnkwY2X9CJc3gP-puofoVQpcjjcoANoojo-WMEyuXHQ5Xyq1zOQWQpbZ3-ceu3EYIt8BOT8BVuOTLmVx-zg/w480-h640/IMG_0276.jpg" width="480" /></a></p><p>Finally, these burritos just feel so <i>healthy</i>; the perfect reset after a glutenous weekend or vacation. Despite their little footprint (after I wrap them up in a regular sized tortilla, I always think, <i>that's all</i>?) they are very filling thanks to the protein and fiber-rich quinoa and mung beans. If you happen to find yourself with leftover avocado-tahini spread, you can use it as a salad dressing or chip dip—but I wouldn't count on a surplus.</p><p><b>Super Green Quinoa Burritos (</b><a href="https://www.101cookbooks.com/vegan-quinoa-burritos/">from 101 Cookbooks</a><b>)</b></p><i>Makes 6 burritos</i><p><u>Ingredients:</u></p><p></p><ul style="text-align: left;"><li>1 avocado</li><li>2 cloves of garlic</li><li>4 scallions, trimmed</li><li>Handful of chives, basil, and/or cilantro (I always use cilantro)</li><li>1/4 c tahini </li><li>1/4 c water</li><li>5 Tbsp lemon juice</li><li>Salt or coconut aminos, to taste (I use both)</li><li>1 serrano chile or jalapeno pepper</li><li>2 bunches of kale, de-stemmed, and sliced</li><li>6 multi-grain, whole-wheat, or spinach tortillas</li><li>3 cups cooked mung beans*</li><li>3 cups cooked quinoa</li><li>Toasted pepitas and/or hemp seeds (optional)</li></ul><div><u>Directions:</u></div><br />1. Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.<br /><p></p><p>2. Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.<br /></p><p>3. Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.</p><div></div><p></p><div>*Mung beans directions often include a long period of soaking prior to cooking, which I never do. Just keep an eye on them to make sure you don't overcook: they will become mushy, and you want them to keep their crunch.</div><p></p>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-34405316375468172942021-01-19T13:04:00.003-08:002021-01-19T13:04:47.040-08:00One-Bowl Carrot Apple Muffins<p>Hi! It's me. Long time no post, huh? It's no coincidence that I published my last recipe two weeks prior to birthing my first child, and for the past 17 months....I've been a bit busy. I still use this site frequently to look up past tried and true favorites, and I hope you do too. I'm trying to get back into the recipe sharing game (I've made so many wonderful new dishes during the pandemic) but my posts here on out will likely be sporadic and less aesthetically pleasing—let's call this Kvell in the Kitchen, Toddler Edition, shall we?</p><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseeeQzeK9uBk_Tb2hbF-SARne54uVyt5p1I9eniJWW99hL5o0bzm2VIArGcUYt1x1ZBNtAlTGwRxkTLERPtMf0635weZY1ppioh_5Php3ZAWRiIokuOotQEecb9xYO_bHcNrlcB8g3aF3/s2048/IMG_0224.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseeeQzeK9uBk_Tb2hbF-SARne54uVyt5p1I9eniJWW99hL5o0bzm2VIArGcUYt1x1ZBNtAlTGwRxkTLERPtMf0635weZY1ppioh_5Php3ZAWRiIokuOotQEecb9xYO_bHcNrlcB8g3aF3/w640-h480/IMG_0224.HEIC" width="640" /></a></div><br />I wanted to make my grand re-entry with these <b>One-Bowl Carrot Apple Muffins</b>, a recipe I've made countless times in the past year. They initially caught my eye as an easy way to sneak vegetables into my baby's diet, but I quickly fell in love with their versatile snacking quality and consume them just as frequently as the tot. These muffins satisfy the sweet-tooth itch despite a quite healthy ingredient list, chock full of whole grains (flour, oats) healthy fats (olive oil, almond flour, walnuts) and ample fruits and veggies (in addition to namesake apple and carrot, try pear, parsnip, or sweet potato). I usually smear on Greek yogurt to add some protein, but including pea protein powder right into the batter would check that box, too.<p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBokKr0o0le8nfDHWXjsIZlwumtL0olBbicRo8sTVy9r4RcKJQzNgP-m6CS1UI0ByfxtvXFU8lZ7Q20tWlcjc6U4Oi2NYMqvsgwe-AgBzLL4Fr-to8Au5lRoOogfuiffJMaQCQPx7W8cDe/s2048/IMG_0221.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBokKr0o0le8nfDHWXjsIZlwumtL0olBbicRo8sTVy9r4RcKJQzNgP-m6CS1UI0ByfxtvXFU8lZ7Q20tWlcjc6U4Oi2NYMqvsgwe-AgBzLL4Fr-to8Au5lRoOogfuiffJMaQCQPx7W8cDe/w542-h640/IMG_0221.HEIC" width="542" /></a></p><p>I'm going to wrap up this post now (toddler edition, remember?) but I'm so glad to be back. See you soon!</p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qrWyXC6FxQFzrzpB-Xk5d3VzXAB-RcthmzLejwTo0CUQmLjKcate_xCJ192L6Qe3U01m9ZXYUaFfXjjaCrxX6zGfrXdTt6cjBvLKSLR_Z-uQRWlxFLZtDjWCt-_HKIXV-3XD1c88jagt/s2048/IMG_0222.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qrWyXC6FxQFzrzpB-Xk5d3VzXAB-RcthmzLejwTo0CUQmLjKcate_xCJ192L6Qe3U01m9ZXYUaFfXjjaCrxX6zGfrXdTt6cjBvLKSLR_Z-uQRWlxFLZtDjWCt-_HKIXV-3XD1c88jagt/w640-h480/IMG_0222.HEIC" width="640" /></a></p><p style="text-align: left;"><b>One-Bowl Carrot Apple Muffins </b>(adapted from <a href="https://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/">Minimalist Baker</a>. Changes including reducing sugar, increasing fruit and veggie proportions, and subbing real egg for flax)</p><p style="text-align: left;">Makes 12 muffins</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;">2 eggs </div><div class="separator" style="clear: both; text-align: left;">1/4 c olive oil</div><div class="separator" style="clear: both; text-align: left;">1/3 c mashed very ripe banana</div><div class="separator" style="clear: both; text-align: left;">1/4 c maple syrup </div><div class="separator" style="clear: both; text-align: left;">3/4 c finely grated apple</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp sea salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 cup unsweetened almond milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 heaping cups (packed) grated carrot/parsnip/sweet potato</div><div class="separator" style="clear: both; text-align: left;">2/3 cup rolled oats</div><div class="separator" style="clear: both; text-align: left;">1/2 cup almond meal</div><div class="separator" style="clear: both; text-align: left;">1 heaping cup gluten-free* or whole wheat** flour</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped walnuts (optional, for topping)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Directions:</u></div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 375 degrees F.</div><div class="separator" style="clear: both; text-align: left;">2. Prepare muffin tin with liners or lightly grease them.</div><div class="separator" style="clear: both; text-align: left;">3. To eggs, add mashed banana, maple syrup, and olive oil and whisk to combine. Next add baking soda, salt, cinnamon, and whisk to combine.</div><div class="separator" style="clear: both; text-align: left;">4. Add almond milk, grated apple and grated carrot/parsnip/sweet potato and stir. Add oats, almond meal, and flour and stir.</div><div class="separator" style="clear: both; text-align: left;">5. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).</div><div class="separator" style="clear: both; text-align: left;">6. Bake for 32-36 minutes (20-22 if using regular flour), or until deep golden brown and a toothpick or knife inserted into the center comes out clean. Remove from oven and let cool.</div><div class="separator" style="clear: both; text-align: left;">7. Store in a covered container or bag at room temperature for up to 2 days, then freeze. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*Bob's Mills makes really good gluten-free flour mixes that I use sometimes not because I want to avoid gluten, but because the bean flours have a really interesting and complex flavor—and add some protein. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">**If using whole wheat flour, the muffins will bake much faster—cook for only 20 min and check by inserting a knife for doneness. </div><div><br /></div></div><p></p>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-50102404347198588562019-08-14T14:25:00.000-07:002019-08-14T14:25:10.374-07:00Farmers Market GazpachoSave running through a sprinkler, there is hardly anything more refreshing on a hot summer day than a cold cup of gazpacho. Even if the chilled tomato soup is not your jam, I urge you to try this recipe with the bounty of late summer produce available at the farmers markets right now—heirloom, cherry and grape tomatoes in all sorts of scarlet hues mean tons of contrastive yet complimentary nuanced flavors, and the supporting cast of cucumber, onion, and cubanelle peppers are locally abundant too. Basically, this<b> Farmers Market Gazpacho </b>recipe is a love letter to local produce—it’s excellent because it’s in season, making a simple puree of these vegetables in their raw element the best way to showcase their garden-fresh essence.<br />
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As I learned from my favorite lifestyle blog <a href="https://cupofjo.com/2019/07/best-gazpacho-recipe/"><i>Cup of Jo</i></a>, this NYT<i> </i>recipe is making the rounds. And while it will take you a whopping 7 minutes to whip up a batch (note I’ve omitted the straining step so prep is limited to chopping and blending), I encourage you to get fancy with the presentation as a fun way to glorify such a dazzling drinkable treat. I love the idea of serving the silky-smooth soup in frosted glasses or tumblers; you could even set out double shot glasses alongside a pitcher. With the sacredness of a fine dessert wine or aged spirit, I’ve been enjoying a small glass as soon as I get home from work each night; savoring every sip in obeisance to these precious final days of summer. </div>
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<b>Farmers Market Gazpacho </b>(from <a href="https://cooking.nytimes.com/recipes/1017577-best-gazpacho">New York Times</a>)<br />
<i>Makes 8 to 12 servings (about 1 quart)</i><br />
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<u>Ingredients: </u><br />
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks <br />
1-2 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks <br />
1 cucumber, about 8 inches long, peeled and roughly cut into chunks (or 2 Kirbys) <br />
1 small mild onion (white or red), peeled and roughly cut into chunks <br />
1 clove garlic <br />
2 teaspoons sherry vinegar, more to taste <br />
Salt <br />
¼ to ½ cup extra-virgin olive oil, more to taste, plus more for drizzling <br />
1 piece of deeply toasted country bread, such as sourdough (optional, I added for extra thickness/creaminess) <br />
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<u>Directions: </u><br />
1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. Add bread, if using. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.<br />
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. <br />
3. Transfer to a large pitcher (preferably glass) and chill until very cold. Before serving, adjust the seasonings with salt and vinegar. Serve in glasses, over ice if desired, or in a bowl; drizzled with a few drops of olive oil.</div>
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KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-22266465971430914492019-05-24T07:56:00.000-07:002019-05-24T07:56:03.421-07:00Lime & Blistered Peanut Coleslaw While I'll never deny the merits of a mayonnaise-based coleslaw, there's something wonderfully summertime refreshing about the vinaigrette-based variant. I love how the sharp tang of acid juxtaposes with the earthy, cruciferous veggies; their stout shredded texture holding up beautifully for picnic season.<br />
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The first time I made this <b>Lime & Blistered Peanut Coleslaw</b>, I enjoyed the flavors but wasn't thrilled with the composition. The recipe emphasized the necessity of finely shredded matchstick cabbage, which I didn't have the patience for—as a result, the delicate lime, honey and olive oil dressing felt too flimsy for my thick cabbage stalks. This time, I blended the dressing ingredients with the cilantro and jalapeno, plus some garlic, which produced a thick, salsa verde-like consistency robust enough to to match my cruciferous trunks (and saved me ample dicing and de-stemming time).<br />
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If you have the time and energy to finely chop a head of cabbage and the dexterity to navigate a Mandoline to shred your carrots, I applaud you! If not, this recipe is primed for a Trader Joe's hack. I used a combination of their shredded cabbage and carrot mix and "Cruciferous Crunch", which added slivered kale, Brussel sprouts, and broccoli to the mix. The flavor explosion of local farmers market or tiny heirloom tomatoes can make a world of difference here, as do the blistered peanuts—don't be shy about toasting them until the edges burn black. They make a fabulous foil to the coleslaw's acidic coat.<br />
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I added shelled hemp seeds too—optional, but a great way to add some protein to the salad and a nutty, crunchy pop. (To elevate to a main, serve the coleslaw with Heidi's <a href="https://www.101cookbooks.com/archives/cuminspiked-tofu-recipe.html">Cumin-spiked Tofu</a>).<br />
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If you go the "hack" route, the salad can be assembled in just minutes—the only thing you need to chop are the tomatoes into halves. Even better is how long it will hold up. I enjoyed the coleslaw all week long for lunch, and it never turned soggy. Simple and agreeable: the temperament of a true summertime salad.<br />
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<b>Lime & Blistered Peanut Coleslaw</b> (adapted from <a href="https://www.101cookbooks.com/coleslaw-recipe/">101 Cookbooks</a>)<br />
<i>Serves 6 as a side</i><br />
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<u>Ingredients:</u><br />
18-20 oz shredded cabbage, carrots, Brussel sprouts, kale, and/or broccoli<br />
1 pint cherry or grape tomatoes, halved<br />
1 cup unsalted raw peanuts<br />
3 large or 4 small jalapeno peppers, seeds and stems removed<br />
1/3c lime juice + 2 tsp grated rind<br />
2 tsp honey<br />
2 garlic cloves<br />
1 bunch cilantro<br />
3-4 Tbsp extra-virgin olive oil<br />
1/2 tsp salt<br />
3 Tbsp hemp seeds (optional)<br />
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<u>Directions:</u><br />
1. Blister the peanuts. In a skillet or 350F oven, roast the peanuts for 5 to 10 minutes, shaking the pan a few times along the way until golden and blistered.<br />
2. Make the dressing. Blend the jalapeno, lime juice and zest, honey, garlic, cilantro, olive oil, and salt together in a food processor. Taste to adjust seasonings. (If too tart, add more honey or oil). <br />
3. Assemble the salad. Combine the shredded vegetables, halved tomatoes, and dressing in a large bowl. Fold in the blistered peanuts and hemp seeds. Add more salt, if needed<span style="background-color: white; color: #212529; font-family: "libre franklin" , , , "segoe ui" , "roboto" , "helvetica neue" , "arial" , sans-serif; font-size: 16px;">.</span><br />
<br />KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-52457768328871288612019-04-22T13:45:00.000-07:002019-04-22T13:45:04.065-07:00Cheesy Greens and Beans on Toast<div class="separator" style="clear: both; text-align: left;">
Think of <b>Cheesy Greens and Beans on Toast</b> the way you do scrambled eggs: a 5-minute meal that’s simple comfort food nonpareil, as appropriate for dinner as it is for breakfast, lunch, or anytime in between. Despite being in the nascent stages of the spring produce growing calendar, there are lots of delightful gems at the farmers market right now; and it’s easy to make this dish seasonal despite lacking the asparagus, peas, and ramps we so wistfully crave but aren’t due for another few weeks. </div>
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As I’ve mentioned in <a href="http://www.kitchenkvell.com/2016/06/indian-tofu-with-lambsquarters.html">Indian Tofu with Lambsquarters</a> 3 years ago, <a href="https://www.grownyc.org/greenmarket/farmers">Lani’s Farm </a>at the GrowNYC Greenmarket offers an abundance of obscure and delicious dark leafy greens that just beg to be chopped, sautéed and wilted in a trifecta of olive oil, garlic, and hot red pepper flakes. The best part about this tried-and-true recipe is that it’s foolproof, allowing you to dabble in some Japanese varietals that may seem, at first, too foreign to buy. Last week, I encountered tatsoi, a marriage of spinach and bok choy, yu choy (bok choy's cousin), ashitba, pak choy, wasabi mustard greens, and Chinese broccoli, to name a few. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUB9xoEQGm2xb1t1BGwvn6l1k6pnIpgGdyB8dKttxcCZlRPijLfaDtzhZJmvhLI3_s3FGYulzRgokrNRjP45QmGtOj-c69pCt79dsvTIlYqwVb0bCQhSM58HcacuvKz1gCkKTdWG6zV3Ot/s1600/fullsizeoutput_86.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1018" data-original-width="1600" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUB9xoEQGm2xb1t1BGwvn6l1k6pnIpgGdyB8dKttxcCZlRPijLfaDtzhZJmvhLI3_s3FGYulzRgokrNRjP45QmGtOj-c69pCt79dsvTIlYqwVb0bCQhSM58HcacuvKz1gCkKTdWG6zV3Ot/s640/fullsizeoutput_86.jpeg" width="640" /></a><br />Seemingly less exciting are the scallions and radishes that have been around since winter, but they somehow propel this dish forward into spring. (Plus, I never tire of the radish’s bright violet and magenta hues, sometimes swirled with white, like a bowling ball, or cotton candy ice cream). <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMtZG-VCqKv5sfbi4sYB-670LT86TXxaO4XHSUhBz5jsOuPgUWZnE4lwfOcL9wDY6A4V4tc23roUg0K0bxQNZEbSwdSOid-dfbT-R2u_-cr27DaGyTLncIYFcxEwak6Il7zxFc4vQ1L9a/s1600/fullsizeoutput_82.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1294" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMtZG-VCqKv5sfbi4sYB-670LT86TXxaO4XHSUhBz5jsOuPgUWZnE4lwfOcL9wDY6A4V4tc23roUg0K0bxQNZEbSwdSOid-dfbT-R2u_-cr27DaGyTLncIYFcxEwak6Il7zxFc4vQ1L9a/s640/fullsizeoutput_82.jpeg" width="640" /></a><br />I don’t think a ton of work needs to be done to sell this recipe. Garlicky sautéed greens, spicy cubed radish, and creamy white beans are stacked a top thick, toasted sourdough with lots of melty Parmesan cheese; the first bite is a soul-warming gift. There are lots of options for substitutions, as this should be a pantry recipe—something you keep in the back of your head for late, harried dinners or a day when you have time to go visit the farmers market or the grocery store, but not both. Whatever the reason, this recipe is your bridge to warm weather, and all the delightful flora that comes with it (I see you, magnolia, hibiscus and tulips!) as we wait for the local harvest calendar to catch up to the season and our vernal-yearning mindsets. </div>
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<b>Cheesy Greens and Beans on Toast </b><br /><i>Makes 2 toasts + 1 ½ cup side of greens </i><br /><u><br />Ingredients: </u><br />1 bunch dark leafy greens, roughly chopped (stems too) <br />2 scallions, minced (leeks, onion or shallot work, too) <br />3 garlic cloves, minced <br />4 radishes, diced <br />¾ cup canned cannellini beans, drained and rinsed <br />2 Tbsp chicken broth (optional) <br />2 tsp coconut aminos, 1 tsp soy sauce, or dash of salt to taste <br />½ tsp hot red pepper flakes <br />Parmesan cheese (2 tbps to ¼ cup, depending on desired level of cheesiness) <br />Red or white wine vinegar <br />2 slices of toasted thick bread, such as sourdough <br /><u><br />Directions: </u><br />1. Heat 1 Tbsp olive oil over medium heat in a large saucepan. Add garlic and chili flakes, stirring frequently to ensure garlic doesn’t burn, about 2 minutes. Add scallions and radish, cook for 2 more minutes. <br />2. Add greens to pan. Cook for a few minutes until greens begin to wilt a little. Add chicken broth (if using) and coconut aminos/soy sauce/salt. Stir frequently, until greens are uniformly cooked through and wilted down, a few more minutes. Stir in beans, cook for 1 more minute. <br />3. Remove from heat and taste greens, add more salt, or hot red pepper flakes, if desired. Stir in cheese, and drizzle with vinegar. Spoon a top toasts until they are piled high.</div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com2tag:blogger.com,1999:blog-5249762421005637457.post-52990896564060538012019-03-21T08:38:00.000-07:002019-03-21T08:38:53.146-07:00Chicken Soup with Toasted Garlic, Mushrooms, and Celery (from Golden Chicken Broth)Alison Roman’s <a href="https://www.amazon.com/dp/B01N4VTIVC/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1">Dining In: Highly Cookable Recipes</a> is the perfect antidote to your extended winter blues (despite the supposed arrival of Spring). Reading her cookbook is just as enjoyable as cozying up by a fire with an enthralling fiction novel, or engaging in an intimate conversation with a dear, dear friend. Roman’s direct and animatedly humorous prose is so refreshingly familiar that it’s hard to turn the pages without feeling like she is there in person, championing the luxuries of a well-cooked homemade meal with a shrug, giggle, and excellently made stiff drink in hand (or so I im<span style="text-align: center;">agine). </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88Dyp46f_Ohceq0rR9__Qg2AQC83T5TRC5GBd1rc2ovLuUdrdgNyroO8Xgs-LLf4OhT7Ai1sDzC6HkeFMbFekvm0jLflrk6xWbez-yxNwxsrq2Q1201WyZothrzZAhSBAhLRHXQF4rwfd/s1600/fullsizeoutput_63.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1168" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88Dyp46f_Ohceq0rR9__Qg2AQC83T5TRC5GBd1rc2ovLuUdrdgNyroO8Xgs-LLf4OhT7Ai1sDzC6HkeFMbFekvm0jLflrk6xWbez-yxNwxsrq2Q1201WyZothrzZAhSBAhLRHXQF4rwfd/s640/fullsizeoutput_63.jpeg" width="640" /></a><br />The prevailing theme of <i>Dining In</i> is that cooking should be fun, not taxing, and not take up too much time or have too many ingredients. In Roman’s kitchen, imperfections are welcome and eccentricities essential. Just look at some of her recipe titles—"Decidedly Not-Sweet Granola"; "Baked Pasta with Artichokes, Greens, and Too Much Cheese"—for reassurance that your comfort in the kitchen is Roman’s chief consideration. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSFuRlPXa0DwObGUMgNsX4UIdCbGcdNNnUJ2msgbdSIAPvrNrKlRyziTgSPUBLov3yPmi2Vz8CM5b8ALPGQByoMEpbOyP4r70NoOhQpgG6caK6sX7YsUUtEC34ouDLs9-okt3LlK7IJWq/s1600/fullsizeoutput_6c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSFuRlPXa0DwObGUMgNsX4UIdCbGcdNNnUJ2msgbdSIAPvrNrKlRyziTgSPUBLov3yPmi2Vz8CM5b8ALPGQByoMEpbOyP4r70NoOhQpgG6caK6sX7YsUUtEC34ouDLs9-okt3LlK7IJWq/s640/fullsizeoutput_6c.jpeg" width="640" /></a><br />“There is no reason that the food cooked in your own home should be any less fabulous or bring you any less joy [than dining out]”, Roman writes. “Here you’ll find a collection of recipes that are neither obnoxiously aspirational nor so obvious that you’d wonder why you bought this book, but fall somewhere delightfully in the middle.” <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzNk0uVasTteg3ks3UjyoxuRxAOg4ycn2XuNNp7QwQRFFoSUAdi30ky0gw7FuQtt6BWRjuS7mYf9Ufcqol_K_E_fqFwVdHpeup7Vr3rhiAXHVoHv2seNG14hIgGxtVjCwChrRLCYWo7Tm/s1600/fullsizeoutput_65.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1171" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzNk0uVasTteg3ks3UjyoxuRxAOg4ycn2XuNNp7QwQRFFoSUAdi30ky0gw7FuQtt6BWRjuS7mYf9Ufcqol_K_E_fqFwVdHpeup7Vr3rhiAXHVoHv2seNG14hIgGxtVjCwChrRLCYWo7Tm/s640/fullsizeoutput_65.jpeg" width="640" /></a><br />Her declaration couldn’t ring truer for the first recipe I made, <b>Golden Chicken Broth with Turmeric and Garlic</b> for <b>Chicken Soup with Toasted Garlic, Mushrooms, and Celery</b>. A unique twist of ingredients (celery galore, star anise, turmeric, coconut oil) piqued my interest, and an emphatic list of easy substitutions (homemade broth was not mandatory; any hot sauce could substitute for her homemade chili oil) convinced me that the soup wouldn’t be too tall of an order for the two hour slot I had available for it on a Saturday morning. (If you are using store-bought broth, that is. If making broth from scratch, I recommend getting this out of the way the night before—it breaks up the time commitment and refrigerating overnight allows you to skim off extra fat the next day). <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3oovu7u0h_YYgkm4Khnv1z1XxGZUf-vpMm-45xPNe6dd9vJ3YkxpVMZktxoUQEXJh8LJwUNn0vXmDKIu93ZFBXraWUD3R1OJ0OVKYNn1G5LcqeGfgZ5OEnaCjgOzMXDXu23B4VWrwY1v/s1600/fullsizeoutput_69.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3oovu7u0h_YYgkm4Khnv1z1XxGZUf-vpMm-45xPNe6dd9vJ3YkxpVMZktxoUQEXJh8LJwUNn0vXmDKIu93ZFBXraWUD3R1OJ0OVKYNn1G5LcqeGfgZ5OEnaCjgOzMXDXu23B4VWrwY1v/s640/fullsizeoutput_69.jpeg" width="640" /></a><br />The soup was incredible, a true winter woe healing experience. Drinking the broth seemed to melt off any traces of lingering seasonal affective disorder and was as warming and rejuvenating as a bright sunny day (“bottled sunshine”, Roman calls it). Ginger, turmeric and star anise added impossible richness to the liquid, and the earthy, meaty mushrooms contrasted beautifully to the sprightly, crunchy celery slices. A stir of fish sauce and lime added plenty of salt and acidity to the golden tonic, along with a nod to Thai cuisine, emboldened by the cilantro leaves and chili oil that finished off the dish. The crispy garlic slices are the cherry on top, sautéed luxuriously in coconut oil and bringing a final pop of delectable flavor to the finger-licking (bowl-slurping?) dish. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpRxCvFc6SvDDk6LJhWQcAKf3JLZV8Q3Eyo012HTHyq1M5O7QyJ-lReoTjQP0XUxxifKTDPeiJw8erLkx0exqIYPr5PsVdOPt0oMVspqdR2AID72zjA5VW-ec_O2WPAMHH5cC96myXjgn/s1600/fullsizeoutput_60.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpRxCvFc6SvDDk6LJhWQcAKf3JLZV8Q3Eyo012HTHyq1M5O7QyJ-lReoTjQP0XUxxifKTDPeiJw8erLkx0exqIYPr5PsVdOPt0oMVspqdR2AID72zjA5VW-ec_O2WPAMHH5cC96myXjgn/s640/fullsizeoutput_60.jpeg" width="640" /></a><br /><b><br /></b><div>
<b>Golden Chicken Broth with Turmeric and Garlic </b>(from <a href="https://www.amazon.com/dp/B01N4VTIVC/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1">Dining In</a>)<br /><i>Makes 10 cups </i><br /><br /><u>Ingredients: </u><br />1 Tbsp canola, vegetable, or coconut oil <br />1 large yellow onion, unpeeled, halved <br />2 heads of garlic, halved crosswise <br />2 (2-inch) pieces fresh turmeric, peeled and halved lengthwise, or 1 teaspoons ground <br />1 (4-inch) piece ginger, peeled and halved lengthwise <br />4 celery stalks, chopped <br />1 large fennel bulb, chopped (I skipped this and doubled celery) <br />2 fresh or fried bay leaves (optional) <br />2 whole star anise or 3 whole cloves <br />1 (3.5- to 4-lb) chicken or 3.5- to 4-pounds chicken carcasses, backbones, and/or wings (I use Trader Joe's Organic Free Range Chicken Family Pack, which comes with 2 split breasts and 4 drumsticks)<br />Kosher salt and freshly ground black pepper <br /><br /><u>Directions: </u><br />1. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, garlic, fresh turmeric (if using ground, you’ll do it later), and ginger, all cut-side down. Cook, without stirring, until everything starts to lightly char and smells good, about 4 minutes. Add the celery, fennel, bay leaves (if using), and star anise, and stir to coat (add the ground turmeric now also). Cook, stirring everything around, until the vegetables start to soften and take on a touch of color, about 4 minutes. Add the chicken and 12 cups water. Bring to a simmer and reduce the heat to medium-low. <br /><br />2. Simmer the stock, uncovered, until the chicken is just cooked through but still has some life left in it (you don’t want to dry it out), about 30 minutes. Remove the chicken and let it cool enough to handle (if using chicken parts, skip this step and keep simmering), keeping the stock at a simmer while the chicken cools. <br /><br />3. Pick the meat from the cooled bird, separating it from the fat, bones, and cartilage, and set the meat aside. Place all the fat, bone, and cartilage into the pot and keep simmering for another 2 to 2.5 hours, seasoning as you go with salt and pepper. <br /><br />4. Once the stock has been reduced by about a third and is as delicious as can be, strain everything. From here, you can drink it, freeze it for later, or start building a soup. <br /><br /><b>Chicken Soup with Toasted Garlic, Mushrooms, and Celery </b>(from <a href="https://www.amazon.com/dp/B01N4VTIVC/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1">Dining In</a>)<br /><i>Serves 4 </i><br /><br /><u>Ingredients: </u><br />2 Tbsp unrefined coconut or vegetable oil <br />8 garlic cloves, thinly sliced <br />Kosher salt and freshly ground black pepper <br />2 large shallots, thinly sliced crosswise into rings <br />1 lb mushrooms, such as maitake, oyster, shiitake, or crimini, quartered <br />8 cups Golden Chicken Broth (from recipe above) or store-bought low-sodium chicken broth <br />4 celery stalks, thinly sliced on the diagonal, plus 1/2 cup celery leaves <br />2 to 3 cups cooked chicken meat <br />1 tsp Asian fish sauce (preferably Red Boat), plus more as needed (optional) <br />1 lime, quartered <br />1/2 cup fresh cilantro, tender stems and leaves <br />Crunchy chili oil or hot sauce/sesame seeds/chili flakes, for serving <br /><br /><u>Directions: </u><br />1. Heat the oil in a large pot over medium heat. Add the garlic, and season with salt and pepper. Cook, stirring occasionally, until the garlic is lightly fried and turning golden brown, 2 to 3 minutes. Using a slotted spoon, remove the garlic and drain on a plate lined with a paper towel. Season with salt and set aside. <br /><br />2. Add the shallots to the same pot and season with salt and pepper. Cook, stirring occasionally, until the shallots are lightly fried and turning golden brown but are not yet crisp, 3 to 4 minutes. <br /><br />3. Add the mushrooms, seasoning them with salt and pepper. Cook, stirring occasionally, until they’re beginning to brown and are totally softened, about 4 minutes. Add the broth and season with salt and pepper. Bring to a simmer and cook, uncovered, for 30 to 40 minutes, until the flavors get to know each other and the broth tastes a little shalloty and a little mushroomy, seasoning with additional salt and pepper as needed. <br /><br />4. Once the broth is as good as can be, add the sliced celery and chicken. Cook until the celery is just tender and the chicken is warmed through, 3 to 4 minutes. Season with fish sauce, if using, and lots of fresh lime juice. Stir in the celery leaves, cilantro, a generous spoonful of chili oil (or drizzle of hot sauce or chili flakes) before topping with toasted garlic and serving. (The soup can be enjoyed on its own, or served over rice, rice noodles, or quinoa). </div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-78315759374256642672019-02-01T12:43:00.000-08:002019-02-01T12:43:00.536-08:00Smoky Quinoa Black Bean FalafelI adore falafel, but it’s definitely not one of my favorite dishes to make. I put the two-bite morsels in the same boat as sushi: ideal take-out fare, where I can gleefully delight in every transportable component from the tiny side condiments to the just-so placed meal elements inside the rectangular cardboard container, not at an inch of surface area to spare. Fried chickpea patties are probably not the first dish that comes to mind when you think dinner on-the-go, but I happen to live near <a href="http://taimfalafel.com/">Taim</a>, which serves sensational herbed falafel nestled against perfectly proportioned dollops of hummus, tahini, Israeli salad, and tabbouleh, plus a <i>za’atar </i>spiced pita bread on the side. The arrangement is nothing short of heaven, and I’ll happily dig into this smorgasbord of flavors with my plastic fork over recreating each of these accoutrements from scratch any day.<br />
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<span style="color: black;">I know, I know, falafel isn’t hard to make. It involves a food processor and an oven. (I actually have an excellent recipe for the homemade version <a href="http://www.kitchenkvell.com/2011/02/falafel.html">here</a>). But let’s be honest, it’s not exactly a “put everything in the food processor!” kind of dish. It involves herbs—usually more than one kind—that have to be carefully destemmed before blending. The bulb, whether it be onions, scallions, or shallots, likely need to be chopped too. Then each patty has to be hand-formed, and before you know it, the whole endeavor becomes quite cumbersome. (On second thought, can I have an extra <i>za’atar </i>spiced pita with my order, please?) </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Nf0k_-dSJHF_tJSZlNo2Tfywy5JCogF3aTxmDI7bBsmd-5WADJVxN8Gfj4GAuIKisp4eHrNWP8tlsTpAjVE2m4OH9HKFMEvTtWcnIHwAyRuWg91PXj-x0nsPkcWGZzwRSSDmne5rufjo/s1600/fullsizeoutput_5c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Nf0k_-dSJHF_tJSZlNo2Tfywy5JCogF3aTxmDI7bBsmd-5WADJVxN8Gfj4GAuIKisp4eHrNWP8tlsTpAjVE2m4OH9HKFMEvTtWcnIHwAyRuWg91PXj-x0nsPkcWGZzwRSSDmne5rufjo/s640/fullsizeoutput_5c.jpeg" width="640" /></a><br />Quashing all of my grievances with a single recipe is this <b>Smoky Quinoa Black Bean Falafel</b>. Here, we have a true everything-into-the-food-processor patty, no knife required. Even better, it’s a pantry item rendition: you most likely already have the ingredients in your larder. The base is a bean, seed and nut mix (hello protein!) seasoned with ample spices, tomato paste, and chipotle pepper for acidity; and coconut aminos and nutritional yeast for umami. (Don’t fret if you don’t have some of the more obscure ingredients. Soy sauce can easily take the place of coconut aminos—just omit the salt—and nutritional yeast is optional. If you don’t have chipotle peppers in adobe lying around, use one teaspoon of chili powder instead). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-lnkbzoryzPhqhge2xlqRjALm7hDmpD-NuKoCsO9nKGHbMDvPwtChR9YTpNdCuamPRiVPyTrTSqgyoyfkfA9uPFc-6lzUB_Cgblv5HVzWdRNADtzJy3935CVotfyncL7_YovjBDZhzc2/s1600/fullsizeoutput_54.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-lnkbzoryzPhqhge2xlqRjALm7hDmpD-NuKoCsO9nKGHbMDvPwtChR9YTpNdCuamPRiVPyTrTSqgyoyfkfA9uPFc-6lzUB_Cgblv5HVzWdRNADtzJy3935CVotfyncL7_YovjBDZhzc2/s640/fullsizeoutput_54.jpeg" width="640" /></a><br />Dana of <a href="https://minimalistbaker.com/baked-quinoa-black-bean-falafel/">Minimalist Baker</a>—the quick & easy vegan cooking <i>queen</i>— is behind the recipe, so you know she has a few tried-and-true tricks up her sleeve when it comes to texture. To ensure a super crispy crust without using any oil, Dana bakes the canned beans in advance to rid of excess water, ensuring that the quinoa/black bean base is sticky and unyielding. You’ll feel the sturdiness of the batter in your hands after blending: its appropriately crumbly, but not too pliant; and just gummy enough to instill confidence that each rolled patty will deftly hold its own. Post-baking, this translates to an overwhelmingly satisfying chip-like crunch on the outside, and moist, meaty chew on the inside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9zTdQHD0SPa8Clu2qOMZ0AOhnwGJi46u6RHLQgGoLtzM3Q76YFvCBOxHNXzYpzt8miWov3s8V1RNlBw7-Ck2vjnh8_ibJ5borNX4AlWhW0jsAtMciJR-3wnBDzCdwydChnR7hqZ8HYAT/s1600/fullsizeoutput_5d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1218" data-original-width="1600" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9zTdQHD0SPa8Clu2qOMZ0AOhnwGJi46u6RHLQgGoLtzM3Q76YFvCBOxHNXzYpzt8miWov3s8V1RNlBw7-Ck2vjnh8_ibJ5borNX4AlWhW0jsAtMciJR-3wnBDzCdwydChnR7hqZ8HYAT/s640/fullsizeoutput_5d.jpeg" width="640" /></a><br />I was also able to adjust my patty-forming technique to be much more efficient than in the past. The trick lies in rolling each patty with your palms, rather than your fingers. Using a heaping tablespoon of batter per patty, I would scoop the contents into the palm of my hand, where I would roll it into a ball. Then, I would flatten the patty—again, only using the palm of my hand—before transferring to the baking sheet. Each patty took about 30 seconds with this method. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiScAzzfk63qINE5f4KxKnvdriaJzNN736YBKWVedrRLqR1dIGEF41FNZKsp2b2eHw-1_ulNQ-AJG4C4NRT4Iu8JeecNzbplkINpHtaxxqK4YXBBUhqlqTIhrYmEqS3zl7EOfRwJsrQkd/s1600/fullsizeoutput_5b.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiScAzzfk63qINE5f4KxKnvdriaJzNN736YBKWVedrRLqR1dIGEF41FNZKsp2b2eHw-1_ulNQ-AJG4C4NRT4Iu8JeecNzbplkINpHtaxxqK4YXBBUhqlqTIhrYmEqS3zl7EOfRwJsrQkd/s640/fullsizeoutput_5b.jpeg" width="640" /></a><br />Try the falafel in a pita or on top of a salad—I always like serving mine with some diced tomatoes and cucumbers, but the second time around I got creative and added some olives and pickled onions, too. For a simple tahini dressing, combine 3 parts tahini, 2 parts fresh lemon juice, 1 part olive oil, and enough water (likely the same amount as the lemon juice) to achieve a drizzly consistency. (Water will thicken tahini before it thins it, so don’t be alarmed if at the beginning you achieve the reverse effect). Then, season with salt and pepper to taste.</div>
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<b>Smoky Quinoa Black Bean Falafel </b>(from <a href="https://minimalistbaker.com/baked-quinoa-black-bean-falafel/">Minimalist Baker</a>)</div>
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<i>Makes 16 falafel patties</i></div>
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<br /></div>
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<u>Ingredients:</u></div>
<div>
1 cup cooked and cooled quinoa, from 1/2 cup dry (make sure it's cooked and completely cooled before using) </div>
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1 15-ounce can black beans (rinsed, drained, dried) </div>
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1/4 cup pumpkin seeds (raw or roasted) </div>
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5 cloves garlic (skin removed and crushed) </div>
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1/2 tsp sea salt, plus more to taste </div>
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1 tsp ground cumin </div>
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1/2 tsp ground coriander </div>
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2 Tbsp tomato paste </div>
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2 Tbsp coconut aminos (or soy sauce, if using, omit the sea salt)</div>
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1 chipotle pepper in adobo sauce (can sub 1 tsp chili powder) </div>
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1 tsp nutritional yeast (optional)</div>
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<br /></div>
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<u>Directions:</u></div>
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1. If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). </div>
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2. Preheat oven to 350 degrees F. Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15
minutes or until beans appear cracked and feel dry to the touch. Remove beans from
the oven and then increase oven heat to 375 degrees F. </div>
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3. Add black beans to a food processor along with pumpkin seeds and garlic and pulse into a loose meal. Then
add cooked/cooled quinoa, salt, cumin, coriander, tomato paste, coconut aminos, chipotle pepper in adobo, and
nutritional yeast (optional). Blend to combine until a textured dough forms (you're not looking for a purée). </div>
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4. Taste and adjust flavor as needed, adding more coconut aminos for saltiness/depth of flavor, adobo sauce for heat,
cumin for smokiness, or salt for overall flavor. </div>
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5. Scoop out 1 1/2 Tbsp amounts and gently form into small discs using your hands. Add
formed falafel to a parchment-lined baking sheet. </div>
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6. Bake for 15 minutes. Then flip to ensure even baking and bake for 10-15 minutes more or until golden brown and crispy
on the edges.</div>
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KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-35043484478842083542019-01-07T11:50:00.000-08:002019-01-07T11:50:19.292-08:00Three-Alarm Texas Black Bean Caviar Did you make a New Year's resolution for 2019? I did not, because I am already perfect. Kidding, but jokes aside, I guess I like to think that I work year-round towards continual betterment of self? Maybe. Anyway, this year I have decided to make one and it is the following: make sh*t easier for myself. For example, <i>not</i> making a second trip to Fairway, after completing my food shopping at Whole Foods, just because I know the Garden of Eatin’ salt-free blue chips I like are on sale there and full-price here. <i>Not</i> forgoing all my purchases at Bed Bath & Beyond because I left my 20% off coupon at home. Clearly, I take extreme delight in couponing, but in 2019, I’ll spend those extra few bucks to save something far more precious: my time. <br />
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And next time I am innocuously asked to “just bring an appetizer” to a dinner party, I will whip up this <b>Three-Alarm Texas Black Bean Caviar</b> without thinking twice. Despite knowing that its perfectly acceptable to pick up an assortment of cheeses or dips and call it a day, I feel compelled to create a dish from scratch—it’s in my kitchen-kvelling bones. Over the years, this mandate has led to multiple instances of biting off more than I can chew, and/or, totally disproportionate amounts of effort to reward. Certain entertaining parameters limit the types of appetizers I can make (i.e., sticking to room-temperature fare should the host need the oven for the main meal; assembling hors d'oeuvres that travel easily and require minimal serving prep) which forces me to get creative—often at my own expense. I’ve seen the shrimp summer rolls I so painstakingly put together unravel right before my eyes; watched in horror as a guest asked if my made-from-scratch, soaked-overnight white bean dip was Sabra brand hummus. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoU4YdwRCRgLiBif-0HiKV5LlADgTPLa1uPjISUkTTabScktwbKP0BtHPOX-Z6pk2k78ygl3gPwP2n-Wd94wDFtPyapxTSF_iGBQR5xlIgts4CjlN_ahups0Dl6G_qnwGqVWe69z3kiKg/s1600/fullsizeoutput_3b.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1206" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoU4YdwRCRgLiBif-0HiKV5LlADgTPLa1uPjISUkTTabScktwbKP0BtHPOX-Z6pk2k78ygl3gPwP2n-Wd94wDFtPyapxTSF_iGBQR5xlIgts4CjlN_ahups0Dl6G_qnwGqVWe69z3kiKg/s640/fullsizeoutput_3b.jpeg" width="640" /></a><br />
Good riddance, futile appetizer exertion! Instead, let’s roll effortlessly into 2019 with this ballyhoo-deserving “caviar”— a delightfully robust black bean dip with all the flavor complexities and luxuriant richness of its highbrow delicacy moniker. Have you ever had Trader Joe’s Cowboy Caviar, the irresistible black bean and corn salsa I always end up eating out of the jar by the spoonful? This is that, but homemade. The TJ version is a bit too sweet for my taste, but this recipe is more reserved with the sugar (it is from the <a href="https://www.amazon.com/American-Medical-Association-Family-Cookbook/dp/0671536672">American Medical Association Family Health Cookbook</a>, after all) relying on the natural pickling of the vinegar-doused diced peppers and onions to create that lip-smacking saccharine tang. Boisterous in both spice and heat, the dip's texture and flavors are reminiscent of a slow-cooked chili; tortilla chips temper the <i>picante </i>factor just so.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OzKaVVaJEPdWCzLkLNc5u4k2kg69oQ30wuKt6gGjj8BYWryFM7CPPBaF-09vqrkO6lFgq-WfQB9XeRmaCQ3A4mDH9KixkGuPrY2mkTM4TvYBOH3NKf91UYtIPIA6V5T99v1-lLyIl7MK/s1600/fullsizeoutput_33.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OzKaVVaJEPdWCzLkLNc5u4k2kg69oQ30wuKt6gGjj8BYWryFM7CPPBaF-09vqrkO6lFgq-WfQB9XeRmaCQ3A4mDH9KixkGuPrY2mkTM4TvYBOH3NKf91UYtIPIA6V5T99v1-lLyIl7MK/s640/fullsizeoutput_33.jpeg" width="640" /></a><br />
I highly suggest doubling the recipe—the caviar will go fast, and, you can always save some for yourself to use as a salsa for grilled chicken or fish. The longer it sits, the better it tastes, so do try to make it a day ahead if possible. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5y7g3XCgC5pALsgq5ntpJmxiPX37huLDlU-pFsg-dgJIwjiNunIFdsLSwpkFa9eX8xPwy12snm21c580csftg7VxrSp_iLDTV8So5iQjP5gGnKKwUDoLv9XHLZRt-eJhTfb3EktcyKjYv/s1600/fullsizeoutput_37.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5y7g3XCgC5pALsgq5ntpJmxiPX37huLDlU-pFsg-dgJIwjiNunIFdsLSwpkFa9eX8xPwy12snm21c580csftg7VxrSp_iLDTV8So5iQjP5gGnKKwUDoLv9XHLZRt-eJhTfb3EktcyKjYv/s640/fullsizeoutput_37.jpeg" width="640" /></a><br />
<b>Three-Alarm Texas Black Bean Caviar </b>(From <a href="https://www.amazon.com/American-Medical-Association-Family-Cookbook/dp/0671536672">AMA Family Health Cookbook</a>)<br />
<i>Makes 2 ½ cups (about 8 servings) </i><br />
<u><br />Ingredients: </u><br />
1 15-oz can black beans, rinsed and drained <br />
1 medium onion, chopped <br />
1 small red bell pepper, seeded and chopped <br />
1 pickled jalapeno pepper, finely chopped <br />
1 garlic clove, finally chopped <br />
¼ c red wine vinegar <br />
2 Tbsp sugar <br />
1 tsp chili powder <br />
½ tsp dried savory (optional) <br />
½ tsp ground cumin <br />
½ tsp salt <br />
¼ tsp black pepper <br />
¼ tsp cayenne pepper <br />
1/8 tsp white pepper <br />
2 tsp fresh lemon juice <br />
Tortilla chips, for serving<br />
<u><br />Directions: </u><br />
1. In a large mixing bowl, combine the beans, onion, red pepper, jalapeno, and garlic. <br />
<br />
2. In a medium saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne, and white pepper. Bring to a boil, stirring until the sugar is dissolved. Add the bean mixture, return the mixture to a boil, and simmer for 1 minute*. Using the back of a spoon (or immersion blender) mash about a quarter of the beans against the side of the saucepan. (This will help thicken the mixture.) Remove from the heat and stir in the lemon juice. Transfer to a bowl, cool to room temp, and refrigerate for at least 1 hr (up to 5 days). <br />
<br />
3. Return to room temperature before serving. Serve in a bowl, accompanied by chips for scooping.<br />
<div>
<br /></div>
<div>
*I simmered for closer to 5-7 minutes, to ensure the onions lost their sharp bite.</div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-79325345401821447142018-12-13T09:22:00.001-08:002018-12-13T09:22:29.449-08:00Rainbow Raw Pad ThaiEvery time I return from a glutenous weekend away, I gravitate towards vegan food. Maybe my body is going through vegetable withdrawal. Or is it simply responding to the fat- and salt-laden meals with a craving for the total opposite? Either way, it's something I am acutely aware of, since I do generally eat carnivorous or pescatarian protein sources daily.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNW5fjK7V85eas-x1sJxREPGVVAyl-AGJulZM3pF3ofuBsHLl-CEzQGLHX_pqS0RunFsmluQYaDG6U-qCgNrNDR-XMcrg154dutmgazksvmN3Pf8vuog2ROvkfmM8anAQrLI5eXRPWE_/s1600/fullsizeoutput_2d.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUNW5fjK7V85eas-x1sJxREPGVVAyl-AGJulZM3pF3ofuBsHLl-CEzQGLHX_pqS0RunFsmluQYaDG6U-qCgNrNDR-XMcrg154dutmgazksvmN3Pf8vuog2ROvkfmM8anAQrLI5eXRPWE_/s640/fullsizeoutput_2d.jpeg" width="640" /></a></div>
<br />
This vegan inkling emerged again over the weekend, despite having travelled nowhere. Instead, it arose as a reactionary to the gorge-with-abandon attitude I seem to have adopted this holiday season. Party after party, event after event, I've embraced one more cookie, said yes! to an extra glass of champagne. All of which is fine, but clearly, my body is asking for some recalibration.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy5ZEe-vXBZHTdWKal4hl3W5dUfmYH0CeBGlfw4RU7byyDrUjA5d5mVnTd7nd8gshJ49KhMflv6MW6S7eRuaHxjcaLDW2q8gyGXstq6ndft2cK1Mfylbh7Ld4kfXHq7Z51-VlSOLjGgiw/s1600/fullsizeoutput_2f.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy5ZEe-vXBZHTdWKal4hl3W5dUfmYH0CeBGlfw4RU7byyDrUjA5d5mVnTd7nd8gshJ49KhMflv6MW6S7eRuaHxjcaLDW2q8gyGXstq6ndft2cK1Mfylbh7Ld4kfXHq7Z51-VlSOLjGgiw/s640/fullsizeoutput_2f.jpeg" width="640" /></a><br />
Enter <b>Rainbow Raw Pad Thai</b>. A silky, almond butter-lime dressing decadently envelopes slivered carrots, cabbage, red pepper, and zucchini; most noteworthy is their crunchy texture and uncooked sweetness. Sesame seeds, hemp seeds, and edamame provide ample protein to ensure each bowl yields a satisfying main course. This recipe is vegan food at its finest—in other words, its so delicious, so flavorful yet nutritious, that acknowledging the lack of animal-based protein comes as an afterthought, if at all.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvqbsA6SaUfYoraclEGpSyxTJqy4to2CaG3SH1Xb5Vytc78SMsDewjPbWRpqlVJZop2LToAzr9QQ5-K4N5d2SA54xl6kbZhuWxOic45l__IA0Dmobkmg8Sf5CVm3X-qq2COZ6dJwMTMZ2/s1600/fullsizeoutput_2c.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvqbsA6SaUfYoraclEGpSyxTJqy4to2CaG3SH1Xb5Vytc78SMsDewjPbWRpqlVJZop2LToAzr9QQ5-K4N5d2SA54xl6kbZhuWxOic45l__IA0Dmobkmg8Sf5CVm3X-qq2COZ6dJwMTMZ2/s640/fullsizeoutput_2c.jpeg" width="640" /></a><br />
Let's dive further into the raw aspect of the dish—clearly, the steaming bowl of rice noodles that is associated with pad thai this recipe is not. I've been besottedly watching <i>Salt Fat Acid Heat</i> on Netflix (if you aren't familiar with the <a href="https://www.netflix.com/title/80198288">docuseries </a>or <a href="https://www.saltfatacidheat.com/buy-book">James Beard Award-winning cookbook</a>, chef Samin Nosrat asserts that the secret to great cooking lies not in measurements and precision, but rather a mastery of these four titular elements.) Shifting from a granular, ingredient-minded approach to a four-pronged fundamental one has reshaped the way I think about my dishes entirely. If we were to apply Nosrat's philosophy here, soy sauce provides the salt, almond butter and sesame oil the fat, lime juice the acid, but heat is missing—intentionally. Surprisingly, the vegetables' sweet flavors are best showcased <i>without </i>warmth, their snappy texture tempered only by the sleek dressing. In other words, salt, fat, and acid are so boldly represented that the dressing needs the juxtaposition of taut, chomping ingredients to provide the requisite "tension", or contrasting flavors and textures, that make for a great dish. Though I promise eating it is a totally stress-free experience :)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaB064B5glro9gjxixYysW2qPiiTfj9Q1hVidsB9nR7hNyFe8xuRr3h_SV04ayGVQU2R1N02RRB5LbjIarh0zW1xqQaRQt3dZYJ9f7cBTZ2E2ZelPzUWmpDpyaDE4WhUlallP6Yt-oZJII/s1600/fullsizeoutput_2e.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaB064B5glro9gjxixYysW2qPiiTfj9Q1hVidsB9nR7hNyFe8xuRr3h_SV04ayGVQU2R1N02RRB5LbjIarh0zW1xqQaRQt3dZYJ9f7cBTZ2E2ZelPzUWmpDpyaDE4WhUlallP6Yt-oZJII/s640/fullsizeoutput_2e.jpeg" width="640" /></a><br />
<br />
<b>Rainbow Raw Pad Thai </b>(from <a href="https://ohsheglows.com/2013/07/01/rad-rainbow-raw-pad-thai/">Oh She Glows</a>)<br />
<i>Makes 2 large portions</i><br />
<br />
<u>Ingredients</u><br />
<div>
<br /></div>
<div>
<i>For the salad</i></div>
<div>
1 medium zucchini, julienned or spiralized<br />
2 large carrots, julienned<br />
1 red pepper, thinly sliced<br />
1 cup thinly sliced red cabbage<br />
3/4 cup frozen edamame, thawed<br />
3 scallions, thinly sliced</div>
<div>
1 jalapeno pepper, seeds removed and diced (optional, added by me)</div>
<div>
1/2 cup cilantro leaves (optional, added by me)<br />
1 Tbsp hemp seeds<br />
1 tsp sesame seeds<br />
<br />
<i>For the dressing</i><br />
1 garlic clove<br />
1/4 cup raw almond butter (or peanut butter)<br />
2 Tbsp fresh lime juice<br />
2 Tbsp low-sodium tamari<br />
2 Tbsp water<br />
2.5 tsp pure maple syrup (or other sweetener)<br />
1/2 Tbsp toasted sesame oil<br />
1 tsp freshly grated ginger<br />
hot red chili flakes (optional, if you like heat)<br />
<br />
<u><br />Directions:</u></div>
<div>
1. Prep vegetables. Add the zucchini, carrots, pepper, jalapeno, cilantro, and cabbage into one or two large bowls. Toss with hands to combine.<br />
2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.<br />
3. Top bowls with edamame, scallion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!</div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-101032054077409092018-11-18T14:37:00.001-08:002018-11-18T14:37:44.895-08:00Sweetgreen Curry Cauliflower Bowl<a href="https://www.sweetgreen.com/">Sweetgreen</a>, every millennial's favorite salad spot, isn't trending for naught. Its innovative and toothsome concoctions, with their perfectly balanced textures, flavors, and ingredients, unequivocally warrant its cult-like following. Case in point: I am a fervent Spicy Sabzi and Curry Chickpea girl, admittedly taking utter delight in the latter's newest seasonal variation, the <b>Curry Cauliflower Bowl.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSU-W4_9UxVcL6bSiVFPRl_E1Zcypz_pf_s-j6fWklPDpGpDuL86i9k1qheW-UDsmz4xOQ_QL1kNl8Y2ohiKOtqMQmuJNH2N5dEl4DzmBnixgkBn7AuBgzNPGo9VkHM4gIL2umkTD-oQgM/s1600/fullsizeoutput_23.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSU-W4_9UxVcL6bSiVFPRl_E1Zcypz_pf_s-j6fWklPDpGpDuL86i9k1qheW-UDsmz4xOQ_QL1kNl8Y2ohiKOtqMQmuJNH2N5dEl4DzmBnixgkBn7AuBgzNPGo9VkHM4gIL2umkTD-oQgM/s640/fullsizeoutput_23.jpeg" width="480" /></a></div>
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Delight, that in an odd turn of events, quickly turned competitive. Sweetgreen discloses the <a href="http://support.sweetgreen.com/customer/en/portal/articles/2424723-which-menu-items-are-vegan-friendly-">ingredients of every single one of its salads </a>on the internet, down to the ubiquitous "umami seasoning" you'll find sprinkling most proteins. After reading the list, I was convinced I could make the bowl in my own kitchen. But would it be as good? The challenge was on, Sweetgreen vs Rachel: a Curry Cauliflower Bowl hack.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt7AtsfN0S3OoSALZxjWLXVrArNlXa1iuSJrTcTf5RKAPHZRvS2MvV4ebtbXfe95QKJgsCyWcSAJNjtYTwl_lzL7UKbFESN_HYeHIEhOH9taxXQx3C2gMCFKFxUVc-LhJP2n7BD9habOZ/s1600/fullsizeoutput_21.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1422" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYt7AtsfN0S3OoSALZxjWLXVrArNlXa1iuSJrTcTf5RKAPHZRvS2MvV4ebtbXfe95QKJgsCyWcSAJNjtYTwl_lzL7UKbFESN_HYeHIEhOH9taxXQx3C2gMCFKFxUVc-LhJP2n7BD9habOZ/s640/fullsizeoutput_21.jpeg" width="568" /></a><br />
I'm thrilled to report that the hack was an overwhelming success. The salad was delicious, and I've been smugly toting my Tupperware of Curry Cauliflower to work each day, passing my local Sweetgreen and picturing the line that will be snaking out the door in just three hours time. Was it a lot of work? Yes, and at points I wished someone was eagerly mixing the salad for me as I painstakingly assembled my homemade bowl. But at the end of the day—when I didn't have to mine through greenery to get to the salad's jewels, and large chunks of chicken and cauliflower were overly abundant, because, well, I wanted them to be—the extra effort was worth it.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNo5TAgikpWb8rvPxbEFusll9hszur3XXGdRYTfsN-BzD4JyIyfMojgRwKBWb4kMs1cG1BdIoZ5JIcJrOn8zX_HPUz41rhrHen1wFh5ixzWtqdmkVttLrR4THE5NajY-Q6q0f9Bj3LXT5E/s1600/fullsizeoutput_22.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNo5TAgikpWb8rvPxbEFusll9hszur3XXGdRYTfsN-BzD4JyIyfMojgRwKBWb4kMs1cG1BdIoZ5JIcJrOn8zX_HPUz41rhrHen1wFh5ixzWtqdmkVttLrR4THE5NajY-Q6q0f9Bj3LXT5E/s640/fullsizeoutput_22.jpeg" width="480" /></a><br />
Full disclaimer, Sweetgreen lovers: the list of ingredients for each topping and dressing is exhaustive, but not quantified, so I had to do a lot of tasting and seasoning as I went; a lot of "handful if this, pinch of that". I was able to find the cauliflower recipe on the Sweetgreen blog, but only used about half the ingredients listed in the cucumber tahini yogurt dressing. It was still fantastic, and definitely the type of dressing that's worth keeping on hand in the fridge. A thin version works nicely as a dressing, but made a little thicker, it becomes more <i>Tzatziki</i>-like, and can serve as a marinade to poultry or pita and raw veggie dip.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2ipW2NWjfRLjHwjeFeiC1dty39Vr5SIS7cQ8FD0WKqMgUH5Jm02Sf628f0OGci33YQD5ka7zaOL1I_moAzgYeLNp8GU9igjW7UA-5wyv1BN6nu905UvkqX5B8uxwf7f16dx3VuLrusDG/s1600/fullsizeoutput_26.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2ipW2NWjfRLjHwjeFeiC1dty39Vr5SIS7cQ8FD0WKqMgUH5Jm02Sf628f0OGci33YQD5ka7zaOL1I_moAzgYeLNp8GU9igjW7UA-5wyv1BN6nu905UvkqX5B8uxwf7f16dx3VuLrusDG/s640/fullsizeoutput_26.jpeg" width="480" /></a><br />
<b>Sweetgreen Curry Cauliflower Bowl</b><br />
<i>Makes 3-4 portions</i><br />
<i><br /></i>
<u>Ingredients:</u><br />
1 ½ cup cooked quinoa (about ½ cup raw)<br />
1 lb boneless, skinless chicken breasts<br />
1 head cauliflower, chopped into 1-inch florets (about 3-4 cups)<br />
½ head medium red cabbage, thinly sliced (about 3 cups)<br />
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="19" QFormat="true"
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<w:LsdException Locked="false" Priority="31" QFormat="true"
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<w:LsdException Locked="false" Priority="32" QFormat="true"
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<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
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<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
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<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
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¾ cup cilantro leaves<br />
½ cup golden raisins<br />
5 oz arugula<br />
1 small cucumber, peeled and chopped (about 1 cup)<br />
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¼ cup plain Greek yogurt<br />
4 Tbsp tahini<br />
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1 clove of garlic<br />
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½ Tbsp garlic powder<br />
½ Tbsp onion powder<br />
½ Tbsp chili powder<br />
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½ Tbsp nutritional yeast<br />
6 Tbsp olive oil, divided<br />
<br />
<u>Directions:</u><br />
1. <i>Make the cauliflower.</i> Preheat oven to 425 degrees. Combine florets, curry powder, 2 Tbsp olive oil, and ½ tsp salt in a large bowl. Spread on a baking sheet, and roast for 25-30 minutes.<br />
<br />
2. <i>Make the chicken</i>. In a small bowl, make the "umami seasoning", combining garlic powder, onion powder, chili powder, nutritional yeast, and ½ tsp salt. Pound chicken breasts until they are of uniform thickness, then toss chicken with seasoning and 2 Tbsp olive oil. Bake, along with cauliflower, for 15 minutes. After removing from oven, cover chicken with tin foil and let sit for 10 minutes. Slice through, and if chicken is still pink, cook for 5 more minutes.<br />
<br />
3. <i>Make the dressing.</i> Combine cucumber, yogurt, tahini, lemon juice, garlic, 2 Tbsp cilantro, 2 Tbsp olive oil, and generous shake of salt and pepper in a blender. Pulse, taste, repeat. If dressing is too thick, add in water, 1 Tbsp at a time.<br />
<br />
4. <i>Assemble the salads</i>. Layer 2 large handfuls of arugula, ½ cup warm quinoa, ~¼ cup diced chicken, ¼ cup cauliflower, ¼ cup cabbage, 2 Tbsp raisins, and 2 Tbsp of cilantro leaves in each bowl. Drizzle with 3 Tbsp dressing. Toss, and season with salt, pepper, or more dressing if needed.<br />
<br />
<br />KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com1tag:blogger.com,1999:blog-5249762421005637457.post-72415106759151126702018-10-26T08:07:00.001-07:002018-10-26T08:07:29.369-07:00Red Lentil Coconut Soup<div class="separator" style="clear: both; text-align: left;">
Let’s call this post, "An Ode to Lentil Soup: The Legume That Keeps on Giving." Can you think of any other ingredient that stores in the pantry sans expiration, has just enough protein to negate additional perishable carnivorous sources, singlehandedly creates its own broth (no can of veggie or chicken stock necessary, lentil <i>brodo</i> is downright drinkable) and produces complex, robust, meaty flavor by way of such a humble, singular ingredient that also happens to proffer multiple varieties (red, green, puy, beluga) to choose from? </div>
<br />I didn’t think so. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82hyphenhyphenKPPSxJH69cnSXQ1tDytu0VSeXPzkjKkKr5MEHx7gy6EWMvYqNfht86qZQK7NMDJK2nYrSvn1SL6baR6RD7-PBbd_QmNdLLphvUomtr6CQaLdjcfiS5yMVDz-PCCqYh89AtoQ1VZbb/s1600/IMG_0672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82hyphenhyphenKPPSxJH69cnSXQ1tDytu0VSeXPzkjKkKr5MEHx7gy6EWMvYqNfht86qZQK7NMDJK2nYrSvn1SL6baR6RD7-PBbd_QmNdLLphvUomtr6CQaLdjcfiS5yMVDz-PCCqYh89AtoQ1VZbb/s640/IMG_0672.jpg" width="480" /></a><br />Heidi Swanson of <a href="http://www.101cookbooks.com/">101 Cookbooks</a> recently put forth a list called <a href="https://www.101cookbooks.com/nine-great-lentil-soups/">Nine Great Lentil Soups to Choose From</a>, and oh em gee, my recipe list is set for the next two months. Made with red and yellow split lentils, the variety most traditionally used in Indian cooking as <i>dal</i>, this <b>Red Lentil Coconut Soup </b>takes on a curry quality so subtle it’s impossibly intriguing. The lentils are softly spiced with curry powder, tomato paste, ginger and silky coconut milk—hence the curry essence— but the soup is filled with bite-sized surprises: plump golden raisins, sweet carrot rounds, dots of cilantro. The result is an enthralling, belly-warming bowlful of (mostly) pantry ingredients that exudes richness without feeling heavy. In other words, the kind of meal that tastes like you labored for days, when in reality, you flung open your larder and spent 30 minutes by the stove. Plus, it allows you to summon the always gleeful proclamation of “and it’s healthy, too!” to your stunned dinning companions upon their first spoonfuls. <div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCA7S-rxySpUrC1NeJG2TeAu300SQwbbmZ1XScWsDCs0TqQwIonH1AJYtQb1KgeGFEw-YI4CWh5B77Myu9cGUh0-Np8_hpnjr5o35WLYs2HBnKvKSOm0W99GcGYTh79LLq5IafmXm_8GY/s1600/IMG_0680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCA7S-rxySpUrC1NeJG2TeAu300SQwbbmZ1XScWsDCs0TqQwIonH1AJYtQb1KgeGFEw-YI4CWh5B77Myu9cGUh0-Np8_hpnjr5o35WLYs2HBnKvKSOm0W99GcGYTh79LLq5IafmXm_8GY/s640/IMG_0680.jpg" width="480" /></a><br />Heidi’s list is riddled with intriguing, interesting soups. Persian New Year Noodle Soup is thick with egg noodles, turmeric, and dill, while Smoky Sweet Potato Lentil Tortilla Soup radiates heat from diced chipotles and rufous paprika. I urge you to check out the full list. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlEgA75Stvg9HYjmvtXKF8o3gIhu6BsCynmeHC_qYWlDGOqsOeSp9N3uUxDgHnikCwiel-ji5SZJgBXaGFdnOuNWSFvvfu1kaHvfhjAZyM_h9vMk2b4Ynz3KougG67z8aSSO_MJwpMO7X/s1600/IMG_0682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlEgA75Stvg9HYjmvtXKF8o3gIhu6BsCynmeHC_qYWlDGOqsOeSp9N3uUxDgHnikCwiel-ji5SZJgBXaGFdnOuNWSFvvfu1kaHvfhjAZyM_h9vMk2b4Ynz3KougG67z8aSSO_MJwpMO7X/s640/IMG_0682.jpg" width="480" /></a><br />As for lentil varieties, each one sits in a distinct spot on the savory spectrum (green lentils are earthy and mushroom-like, dal is sweeter with pea-like essence), so a different kind of lentil can end up tasting like an entirely different ingredient. That being said, you can use them interchangeably. Don’t fret if red and yellow split lentils are not available at a grocery store near you; green or puy will work here just fine.
<!--EndFragment--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNLYSUFeRGoi_qK98rqta6hJz2eCt2_Jlz9dI6sFiCMoeTqdlkUu1UxqW3bDp93mwApwv-Ffovjb6352zXbpvzsVRR11gYG1CZRRoyt3-Tse5b-OUMEQlZIf0E9_HnHz7xAYC6aqffnSi/s1600/IMG_0687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNLYSUFeRGoi_qK98rqta6hJz2eCt2_Jlz9dI6sFiCMoeTqdlkUu1UxqW3bDp93mwApwv-Ffovjb6352zXbpvzsVRR11gYG1CZRRoyt3-Tse5b-OUMEQlZIf0E9_HnHz7xAYC6aqffnSi/s640/IMG_0687.jpg" width="480" /></a><br />
<b>Red Lentil Coconut Soup</b> (from <a href="https://www.101cookbooks.com/coconut-red-lentil-soup-recipe/">101 Cookbooks</a>)<br />
<div>
<i>Serves 6</i><br />
<br />
<u>Ingredients:</u><br />
1 c yellow split peas<br />
1 c red split lentils (masoor dal)<br />
1 medium carrot, cut into 1/2-inch dice (I used 3, but I really like carrots)<br />
2 Tbsp fresh peeled and minced ginger<br />
2 Tbsps curry powder<br />
2 Tbsp butter, ghee, or coconut oil<br />
8 scallions, thinly sliced<br />
3 Tbsp golden raisins<br />
1/3 cup tomato paste<br />
1 14-ounce can coconut milk (reduced fat OK)<br />
2 tsp fine grain sea salt<br />
One small handful cilantro, chopped<br />
<br />
<u>Directions:</u><br />
1. Give the split peas and lentils a good rinse (until they no longer put off murky water). Place them in an extra-large soup pot, cover with 7 cups of water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.<br />
2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter/oil in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.<br />
3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Simmer longer for a thicker consistency.<br />
4. To serve, sprinkle each bowl generously with cilantro and the remaining green onions.</div>
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</style>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-36937609933284954192018-09-18T08:59:00.002-07:002018-09-18T08:59:14.969-07:00Zucchini Bread OatmealI’ve had “make zucchini-banana protein muffins” on my to-do list, unchecked, for two weeks. Every time I venture into the fridge, I imagine the two requisite oblong squashes looking up at me expectantly, crestfallen when I summarily close the door in their face. I <i>want </i>to make them, I really do. What is it about the start of fall that demands a heavily spiced <i>cucurbita</i> loaf? But my craving are invariably met with a timely excuse. Yesterday I didn’t want to scrub the muffin pan, today I don’t have time to wait for them to cook. If only goodwill and an obstinate appetite could conjure my zucchini bread; no whisk, spatula, or oven required. “I don’t even need the whole thing—just a bite, one taste!” I bargain pleadingly with my fantastical bread, as my courgettes judge my laziness harshly from inside their temperature-controlled bin. <br />
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Alas, I must’ve done <i>something </i>that pleased the craving gods, because lo and behold, I stumbled across <b>Zucchini Bread Oatmeal</b>. Are you familiar with the Food52 List called “Genius Recipes?” This brilliant baking hack belongs at top. Here, all the key elements of a loaf of zucchini bread are added to simple stovetop oats—zucchini, cinnamon, nutmeg, vanilla—then stirred continuously in sweet, velvety coconut milk (soy milk or almond milk make great alternatives). Chia seeds give the porridge a thick, pudding-esque texture, so you don’t feel like you are eating oatmeal so much as the just-shy-of-cooked-through inside of a muffin. Cue the Pinkberry toppings bar please, because what you spoon on top matters almost as much as the pot's contents. I chose coconut chips, pecans, and chopped dates, which added delightful sweetness and crunch to the gooey porridge. Chocolate shavings, raisins, and a drizzle of honey are other great options. I take collagen peptides, so in went those too; if you are looking for a protein boost, try swirling in a spoonful of pea protein or, at the end so it doesn’t curdle, Greek yogurt.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKmRl3b0FHOERa7s6eI8Rxep88XQim1p66KYZrloAh_jXPj60SDKplYX1QcVsAuzdgWtvppsOYYSDitEKP-FEHqg2w93IftZzmbQNuuBbPW_Xt1gWu1TfD6waXz5Fhx9ez7lTv18HmBDQ/s1600/fullsizeoutput_20.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKmRl3b0FHOERa7s6eI8Rxep88XQim1p66KYZrloAh_jXPj60SDKplYX1QcVsAuzdgWtvppsOYYSDitEKP-FEHqg2w93IftZzmbQNuuBbPW_Xt1gWu1TfD6waXz5Fhx9ez7lTv18HmBDQ/s640/fullsizeoutput_20.jpeg" width="640" /></a><br />
<br />
While I reveled in the luxuriousness of my dessert-for-breakfast, I thought of all the other treats I could hack with this formula. Carrot cake, banana bread, pumpkin loafs—all excellent contenders for the stovetop miracle. A big batch of this 10-minute single bowl whip-up will keep for a few days, just add a splash of milk before heating it in the microwave. Shocking to no one, I ate a double portion in one sitting. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTFQmR5B65VLL48fw_SgFx6izAyiisMgJE3StX3ryvKi3G7cuLC2kZAbUrYkxWFepJNNwQFQB9CwZDRo9xb3ISMv7c-vT65dL9rPSolh5dNA0CLmXiwNtq5YEo8Bhth5XQalOa5vVaZCl/s1600/fullsizeoutput_16.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTFQmR5B65VLL48fw_SgFx6izAyiisMgJE3StX3ryvKi3G7cuLC2kZAbUrYkxWFepJNNwQFQB9CwZDRo9xb3ISMv7c-vT65dL9rPSolh5dNA0CLmXiwNtq5YEo8Bhth5XQalOa5vVaZCl/s640/fullsizeoutput_16.jpeg" width="640" /></a><b>Zucchini Bread Oatmeal </b>(from <a href="https://ohsheglows.com/2018/06/13/zucchini-bread-oatmeal-2/">Oh She Glows</a>)<br />
<i>Makes 2 generous bowls</i><br />
<i><br /></i>
<u>Ingredients</u><br />
<i>For the oatmeal:</i><br />
1 14-oz can light coconut milk (or 1¾ cup almond or soy milk)<br />
2/3 cup rolled oats<br />
1 cup packed finely grated zucchini (1 medium)<br />
2 Tbsp chia seeds<br />
½ to 1 tsp cinnamon, to taste<br />
Dash of ground nutmeg<br />
1½ Tbsp pure maple syrup or 1 large ripe banana, mashed<br />
Small pinch fine sea salt<br />
1 tsp pure vanilla extract<br />
<br />
<div>
<i>Topping suggestions:</i><br />
Chopped pecans<br />
Raisins or chopped pitted dates<br />
Maple syrup, honey, or coconut sugar<br />
Cinnamon<br />
Shaved dark chocolate</div>
<div>
Hemp hearts</div>
<div>
Coconut flakes<br />
<br />
<u>Directions:</u><br />
1. Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened.<br />
2. Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.<br />
3. Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. </div>
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</style>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-63459717639974295582018-08-14T08:08:00.003-07:002018-08-14T08:08:41.050-07:00Buttermilk Farro SaladIf your first impression is that this recipe looks suspiciously similar to my <a href="http://www.kitchenkvell.com/2016/08/dilled-crunchy-sweet-corn-salad-with.html">Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing</a>, you are not incorrect. Yes, both recipes feature a starchy carb base, buttermilk dressing, and lots of dill. <i>However</i>. While the corn salad conjures a chilled summer soup— sweet, drinkable and milky—this <b>Buttermilk Farro Salad</b> is far meatier, almost like a creamy risotto. The buttermilk, too, takes on a different function. Rather than a dribbling dressing that pools at the bottom, the liquid is slick; coating the farro just barely, luxuriously, like melted cheese.<br />
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Any likeness to richness stops there. The farro is delicately peppered with slivered late summer vegetables, impossibly refreshing in their raw, slender form. Sometimes I forget that an unaccustomed texture has the power to make a vegetable feel like an entirely different ingredient. Zucchini often gets tiresome past its mid-summer zenith, but barely-there ribbons feel completely new. Fennel is frequently braised in pursuit of its caramelized potential, but here, the wispy mandolined strips are a total breath of fresh air, like a more flavorful celery. <br />
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If you are unfamiliar with chives, do seek them out if you can—they are the cherry on top of a salad bellowing summer, though scallions are a perfectly acceptable alternative. You can probably tell that this recipe is included in my "big batch salad" list from a mile away; indeed, I made a double serving for the week, mixing in arugula, chickpeas, and hard-boiled egg for a hefty lunch.<br />
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Aside from a trip to the farmers market/grocery, this salad is essentially a pantry dish. That goes for the buttermilk too: 1 tablespoon of lemon juice stirred into 1 cup regular milk makes a quick homemade batch. As we approach the part of summer where we are reminded of its mortality (shorter days, brisker morning temperatures), the widespread “did I make the most of this season??” panic sweeps in. Inevitably, this premature nostalgia is followed by a scurry of bucket-list picnics and beach visits, so when it’s time to menu-plan, remember this salad! Consider it August, in a Tupperware. <br />
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<b>Buttermilk Farro Salad</b> (from <a href="https://www.101cookbooks.com/archives/buttermilk-farro-salad-recipe.html">101 Cookbooks</a>) <br />
<i>Serves 8 as a side, 4 as a main</i><br />
<br />
<u>Ingredients: </u><br />
2 medium cloves garlic, minced <br />
1 tsp fine grain sea salt <br />
1 cup buttermilk <br />
¼ cup white wine vinegar <br />
¼ cup extra virgin olive oil <br />
¼ cup chopped dill <br />
½ cup chopped chives (can substitute scallions)<br />
1 tablespoon chopped thyme <br />
7 small radishes, sliced paper thin <br />
3 small zucchini, sliced paper thin <br />
1 medium head of fennel, trimmed and sliced paper thin <br />
4 cups cooked farro, cooled to room temp <br />
chopped chives for garnish <br />
Arugula, chickpeas, hardboiled eggs (optional, for serving) <br />
<br />
<u>Directions: </u><br />
1. Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.<br />
<div>
<br />
2. In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste. Serve sprinkled with chives.</div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-56753378212638160122018-06-19T14:10:00.000-07:002018-06-19T14:10:44.027-07:00Fava, Farro, Artichoke and Salami SaladJoshua McFadden is the vegetable whisperer.<br />
<br />
His cookbook <a href="https://www.amazon.com/Six-Seasons-New-Way-Vegetables/dp/1579656315">Six Seasons: A New Way with Vegetables</a> celebrates vegetables in such a deliberate, intuitive way that I wouldn't be surprised if McFadden had sprouted out of soil himself. Beyond seasonal cooking—which merely scratches the surface of his vegetables' potential—McFadden transports his readers along the journey of their lives. The first asparagus of spring? Raw please, but once you're in the heart of the season, best to cook through. Same goes for artichokes, and so on. Each chapter of <u>Six Seasons</u> commences with a specific vegetable's uncooked devising, slowing adding heat and novel flavors as the weeks go on. For example, Raw Asparagus Salad turns into Asparagus, Nettle, and Green Garlic Frittata, which turns into Asparagus, Garlic Chives, and Pea Shoots with an Egg. Each and every vegetable is treated in this progression.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOJnduvUdQXgmmb_hmLaQ8n8V2MBefRT3EzdrawGEwOTSSd-O4SWNAMeTZuA5UIKxsMM-ST6evS5GsFjZ5idHQ6V_ZchYfRZbafp4PJ59lXwIzbs-jx4Hxs2LfwoRhgyCEgkUBzmRw6Lo/s1600/IMG_3428+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOJnduvUdQXgmmb_hmLaQ8n8V2MBefRT3EzdrawGEwOTSSd-O4SWNAMeTZuA5UIKxsMM-ST6evS5GsFjZ5idHQ6V_ZchYfRZbafp4PJ59lXwIzbs-jx4Hxs2LfwoRhgyCEgkUBzmRw6Lo/s640/IMG_3428+2.jpg" width="640" /></a></div>
<br />
Joshua McFadden is the vegetable whisperer, and after owning <u>Six Seasons</u> for a month I feel fluent in his language.<br />
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You might think that this produce pedestal would go hand and hand with elitist recipes, but surprisingly, it's quite the contrary. McFadden values simplicity and staples. You'll scarcely find more than a handful of salt, pepper, bulb, olive oil, and citrus or vinegar—maybe some herbs, as well—dressing up the main ingredient. Therefore, it's his focus on perfecting these aforementioned accoutrements that make each recipe <i>nonpareil</i>. Preparing farro? Toast the grains in a smattering of quality everyday EVOO to realize its true nutty undertones. Mincing scallions? Soak them in an ice bath while chopping other ingredients to temper their oniony bite. Using the same tricks repeatedly throughout the book helps ingrain them into your memory—I doubt I'll add raw scallions to any dish moving forward without an ice bath first.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEd2e6ROdKiJySq8BsB0DutF6iidL3k8mNpcBQEeySDgx47ib223xSTUXsXnvFgwupvB0L209SFj1Z85mVQUuNLWZuuVoCXZd_H48mBXg0jSWp0RSjALQDgRyjJ9qryQryLvvOTkAKbzV/s1600/IMG_3426+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEd2e6ROdKiJySq8BsB0DutF6iidL3k8mNpcBQEeySDgx47ib223xSTUXsXnvFgwupvB0L209SFj1Z85mVQUuNLWZuuVoCXZd_H48mBXg0jSWp0RSjALQDgRyjJ9qryQryLvvOTkAKbzV/s640/IMG_3426+2.jpg" width="640" /></a><br />
McFadden also loves creating "tension" in his recipes—that is, opposing flavors and textures to construct depth in a dish. In this <b>Fava, Farro, Artichoke and Salami Salad</b>, earthy farro contrasts with the vivacity of fresh herbs. Cubed meaty salami adds peppery pinguidity to mellow fava beans and artichokes. Is this another agreeable spring farro salad or a deconstructed Italian club? Tension = ruminative eating. Chew on in it for a bit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHIBnj1JIFnrKtuEGyMfNFNxjWXdafK_UQbU6zfgygJ7yBLt9krMGMfDuwYp9OSSXlUVO0uJMPbKitp1rjeTzzvS3hR-9VAqjGPw_VCpK5VK-_XCC92_ZBHsUDbp_BW9soSORAWDKak8-/s1600/IMG_3427+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHIBnj1JIFnrKtuEGyMfNFNxjWXdafK_UQbU6zfgygJ7yBLt9krMGMfDuwYp9OSSXlUVO0uJMPbKitp1rjeTzzvS3hR-9VAqjGPw_VCpK5VK-_XCC92_ZBHsUDbp_BW9soSORAWDKak8-/s640/IMG_3427+2.jpg" width="640" /></a><br />
I combined two of McFadden's recipes into one here. He has a separate salami, farro and herb salad for both fresh favas and artichokes, but because I was so excited for the spring arrival of both ingredients, I married them. Don't fret if you can't get these ingredients fresh, though. Pre-cooked favas and jarred artichokes work just fine.<br />
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<b>Fava, Farro, Artichoke and Salami Salad</b> (from <a href="https://www.amazon.com/Six-Seasons-New-Way-Vegetables/dp/1579656315">Six Seasons</a>)<br />
<i>Serves 4 to 6</i><br />
<br />
<u>Ingredients:</u><br />
2 ½ lbs fava beans in their pods<br />
4 artichoke quarters, poached or jarred, chopped (Trader Joe’s jarred grilled artichokes are out of this world)<br />
2 cups cooked and cooled farro (recipe below)<br />
¼ lb salami, cut into ¼-inch-thick slices and then into ¼-inch dice<br />
½ bunch scallions, trimmed (including ½ inch off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well<br />
Red wine vinegar<br />
¼ tsp dried chile flakes<br />
Kosher salt and freshly ground black pepper<br />
½ cup loosely packed flat-leaf parsley leaves<br />
½ cup loosely packed mint leaves<br />
Extra-virgin olive oil<br />
4 oz pecorino fresco, cut into ¼ inch-thick slices and then into ¼ inch dice (optional)<br />
<br />
<u>Directions:</u><br />
1. Shell, blanch and peel the favas.<br />
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2. Put the farro, favas, artichokes, salami, pecorino (if using) and scallions in a large bowl. Add 1/4 cup vinegar, the chile flakes, 1 teaspoon of salt and lots of twists of black pepper, and toss. Let the salad sit for about 5 minutes so the vinegar soaks into the farro.<br />
3. Add the parsley and mint and toss. Taste and adjust the seasoning. Drizzle on a glug of olive oil, toss, and taste again—adjust as needed. Serve at room temperature.<br />
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<b>Toasted Farro</b><br />
<i>Makes 2 cups</i></div>
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<i><br /></i><u>Ingredients:</u><br />Extra-virgin olive oil<br />2 garlic cloves, smashed and peeled<br />½ teaspoon dried chile flakes<br />1 cup farro<br />4 cups water<br />1 bay leaf<br />2 teaspoons kosher salt<br /><br /> <u>Directions:</u><br />1. Put a nice glug of oil into a large skillet that has a lid and heat over medium heat. Add smashed garlic and chile flakes and cook slowly to toast garlic so it's beginning to get soft, fragrant, and nicely golden brown, about 3 minutes.<br />2. Add farro and cook over medium heat, stirring more or less constantly so grains toast evenly, for 3 to 5 minutes. They will darken slightly and become quite fragrant.<br />3. Add water, bay leaf, and salt and bring to a boil. Cover, adjust heat to a nice simmer, and cook until farro is tender but not so much that it has "exploded" and popped fully open--it will be mushy if cooked that long. Depending on your farro, this could take 15 to 30 minutes or even a bit longer.<br />4. Drain farro well. If you're using farro warm, you're all set. If you want to use it cold, such as in a salad, dump it onto a baking sheet, toss with a tbsp of olive oil, and spread it out to cool.<br />
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</style>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-27575059582678026482018-04-10T11:35:00.001-07:002018-04-18T07:30:01.994-07:00Sumac Chicken with Cauliflower and Brussels Sprouts<i style="font-style: italic;">Where have you been, woman?</i><i> </i>I know, I know! I have not posted a new recipe in nearly 2 months, and the one below is paired with a single measly photo. So sorry but I’ve spent the past 8 weeks on a sun-drenched tropical island, taking a vacation from technology and clutter to idly wander white sand beaches, stopping to eat the occasional coconut or papaya should it happen to bounce my way. Sike! I’ve been trudging through this miserable Nor’easter-heaped sludge Spring with all you fools, just busy busy busy with the other writing I do (aka the one that is paid). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoCF-woiXJExhfgxmO0IH9hSYqHwO7maexoU0ge55mRThBv1-lPDx-HWWZc_UApYt0sHszXM5JcVcAlmqgo2wGmPrYN9TrR1wlPz6CHYUymc6J-3xN4aAk-gDRf1l3Hd9_lAy59xXJtgu/s1600/IMG_3198.JPG" imageanchor="1" style="font-style: italic; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1224" data-original-width="1568" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoCF-woiXJExhfgxmO0IH9hSYqHwO7maexoU0ge55mRThBv1-lPDx-HWWZc_UApYt0sHszXM5JcVcAlmqgo2wGmPrYN9TrR1wlPz6CHYUymc6J-3xN4aAk-gDRf1l3Hd9_lAy59xXJtgu/s640/IMG_3198.JPG" width="640" /></a><br />
I’ve still been cooking up a storm, of course. Jam-packed days mean less involved dinners, and I have fallen in love with the sheet pan method. For the better part of an hour, vegetables and proteins are heaped together on a single wide sheet pan as I go about cleaning/laundry/yoga in my living room. Forty-five minutes later, presto! A deeply roasted, bronzed and bubbling denouement— that looks and tastes as if I’ve been slaving away for the past week— materializes right before my tired eyes. <br />
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The namesake of <b>Sumac Chicken with Cauliflower and Brussels Sprouts</b> is definitely the winsome ingredient here. Sumac, a tart, lemony spice featured in Middle Eastern cooking, is humbled with a pinch of brown sugar and smoky paprika. Both the chicken and vegetables get roasted in this sprightly rub, then finished with a lovely drizzle of fresh herbs and lemon juice. The chicken is roasted bone-in and skin-on, giving it that moist, fall-off-the-bone consistency of an expertly done rotisserie. It took my husband and I three days to finish the pan’s offerings (I doubled the recipe), and the flavors only seemed to intensify every day that passed. <br />
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A quick note on chicken: as someone who’s been a skinless, boneless chicken breast devotee my whole life, the transition to skin-on, bone-in cuts of both dark meat and light was a bit intimidating. But the fat content of these cuts is nothing to fear here. In fact, its where all of your flavor and succulence will come from. If you cannot bear the thought of drumsticks and thighs, chicken breast is fine, just make sure to follow the aforementioned preparation so it doesn’t dry out. However, I really liked using a mixture of dark and light meat. I was also blown away by the cost-efficiency of buying these cuts: at Trader Joe’s, a “family pack” (2 breasts and 4 drumsticks, all organic) was only $2.99/lb. You can also buy an entire chicken and have the butcher counter cut it up for you, which will give you a nice variety of all these pieces.<br />
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<b>Sumac Chicken with Cauliflower and Brussels Sprouts </b>(altered slightly from <a href="http://www.cookinglight.com/recipes/sumac-chicken-cauliflower-carrots">Cooking Light</a>)<br />
<i>Serves 4 </i><br />
<u><br />Ingredients </u><br />
3 Tbsp olive or avocado oil, divided <br />
1 Tbsp sumac <br />
1 tsp kosher salt, divided <br />
1 tsp light brown sugar <br />
1 tsp paprika <br />
¼ tsp red pepper flakes<br />
1 lb cauliflower florets <br />
1 lb Brussels sprouts, halved lengthwise<br />
2 lbs chicken thighs/drumsticks/bone-in, skin-on breast <br />
1 small lemon, halved lengthwise and thinly sliced <br />
1 small red onion, cut into ¾ inch wedges <br />
1 cup finely chopped fresh flat-leaf parsley or cilantro; preferably, a mix <br />
1 Tbsp fresh lemon juice <br />
1 small garlic clove <br />
<br />
<u>Directions </u><br />
<ol>
<li>Preheat oven to 425°F. </li>
<li>Combine 2 Tbsp oil with sumac, ¾ tsp salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and Brussels sprouts on a foil-lined baking sheet. Add half of oil mixture; toss to coat. </li>
<li>Add chicken pieces and lemon slices to pan. Rub remaining oil mixture over chicken. Bake for 20 minutes. Stir vegetables. Sprinkle onion wedges over pan. Bake for 20 more minutes, or until chicken is done. </li>
<li>Combine remaining 1 Tbsp oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables. Serve with warm whole-wheat couscous, if desired. </li>
</ol>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-34902639518375596062018-02-12T08:33:00.001-08:002018-02-12T08:33:15.936-08:00Pan-seared Sirloin with Chimichurri<div class="separator" style="clear: both; text-align: left;">
I don’t know if it’s the cold weather or an iron deficiency trying to communicate with me, but I’ve recently found myself intensely craving steak. Not to mention that I’ve finally learned how to cook it exactly how I order at a restaurant (medium rare), and it didn't involve setting off the smoke alarm (let’s hope that was a one time occurrence) or a 2-day bout of food poisoning from undercooking. My vegetarian-leaning self has finally learned how to flawlessly prepare bovine meat, and now, I can’t get enough; specifically, this <b>Pan-seared Sirloin with Chimichurri</b>. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7dyKq6H7oneYhaSrDJoTL90rnbEvYHNNALaJpFMNX3hlfSGTzX2YTTUbAj1qdLrfGRWyUKCpfnfOHt6R9dybZqJ6noGURGfezFKmG8qT-KYKhdfBt6okdNNIeylajYQ3SsVo9OwDxRW3/s1600/IMG_2976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7dyKq6H7oneYhaSrDJoTL90rnbEvYHNNALaJpFMNX3hlfSGTzX2YTTUbAj1qdLrfGRWyUKCpfnfOHt6R9dybZqJ6noGURGfezFKmG8qT-KYKhdfBt6okdNNIeylajYQ3SsVo9OwDxRW3/s640/IMG_2976.jpg" width="640" /></a><br />
I’ve shied away from learning how to cook steak in the past—as if because I rarely ate it I wasn’t worthy of knowing how to prepare it—assuming I was inherently set up to fail. Previously, I’d nervously overcook a piece of meat, making sure I paired it with a flavorful sauce to cover up any of my missteps. Only with a little bit of research did I figure out a few <a href="https://www.jamieoliver.com/news-and-features/features/how-to-cook-the-perfect-steak/">essentials</a> for proper steak cooking. How simple the basic principles are! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_EnzjfPZDhkFsAo89WPBqiPnTGTQOEHakwI564GqSCuEXxeAV0hBCzGEXf5ug6nVo_BKGxvg2eXj-bOT9wd0EKvNNibMiZSwxF9Eu9EheHIKnuIQQAynKSF8rAESxd0gLBlquhvmX94y/s1600/IMG_2975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_EnzjfPZDhkFsAo89WPBqiPnTGTQOEHakwI564GqSCuEXxeAV0hBCzGEXf5ug6nVo_BKGxvg2eXj-bOT9wd0EKvNNibMiZSwxF9Eu9EheHIKnuIQQAynKSF8rAESxd0gLBlquhvmX94y/s640/IMG_2975.jpg" width="640" /></a><br />
<b>1. Temperature matters.</b> Bringing steak to room temperature an hour before cooking ensures optimal heat penetration to the middle.<br />
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<b>2. Seasoning matters.</b> A generous rub of salt, pepper, and olive oil will suffice. <br />
<b>3. Flipping matters.</b> Turning the steak every minute promotes an even sear. <br />
<b>4. Resting matters <i>the most</i>.</b> Letting the steak sit for five minutes, plus half the cook-time, lets it finish cooking properly after being removed from the heat. <br />
<br />
The last step is arguably the most important because there’s nothing more disappointing than an overcooked slab of beef. Trust me on this one—the steak needs to sit to finish cooking through. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2bk5QUPC9eENydka3kzuJ1tYnxP4GTkzWb4a7DzeIUil_DFkuK5DIistgYOet41XWYRVt77WnERGs3ObY4XCDS4Y_TGWz5T13mH0mHTyEwNgaXdVrAMbFcYtDjKB_PkQ0OOqDrmK9QKn/s1600/IMG_2977.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1283" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2bk5QUPC9eENydka3kzuJ1tYnxP4GTkzWb4a7DzeIUil_DFkuK5DIistgYOet41XWYRVt77WnERGs3ObY4XCDS4Y_TGWz5T13mH0mHTyEwNgaXdVrAMbFcYtDjKB_PkQ0OOqDrmK9QKn/s640/IMG_2977.jpg" width="640" /></a><br />
Adding to this enthusiasm was my discovery of Piedmontese heritage beef at the Union Square Greenmarket, produced by Stony Mountain Ranch (full market schedule <a href="http://www.stonymountainranch.net/index.php?p=1_8_NYC-Greenmarkets">here</a>). Although Stony Mountain Ranch’s cattle is raised in Pennsylvania, the breed is originally from the Piedmont region of Italy, known for having the best beef in the country due to its supreme succulence and super lean disposition. This desirable combination is a result of the cows’ genetics: Piedmontese cattle naturally carry a unique gene that reduces fat yet improves tenderness. And while the beef is genetically lower in total fat than other breeds, it also has the highest percentage of good polyunsaturated fats within that total fat. Think omega-3s like DPA and DHA. On top of that, its exclusively grass-fed. If looking for a healthy breed, you’ve found your guy. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh0riA2xAlGXgJIWKg42hH_IwZHm9-YZUB_JX6j-qXPrPbnPZFHdDFxpU9egJR2eQ13yO6MaHpcAoq7Bn6ijyd6FA54kdErkehZOnqHAOdrTJxz5M8OrKNRPne1LSIe88T4YmtY2tjwXD/s1600/IMG_2980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh0riA2xAlGXgJIWKg42hH_IwZHm9-YZUB_JX6j-qXPrPbnPZFHdDFxpU9egJR2eQ13yO6MaHpcAoq7Bn6ijyd6FA54kdErkehZOnqHAOdrTJxz5M8OrKNRPne1LSIe88T4YmtY2tjwXD/s640/IMG_2980.jpg" width="640" /></a><br />
The quick and easy chimichurri sauce hails for<a href="https://www.amazon.com/dp/B013L9R78O/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1"> Gjelina</a>, one of my favorite cookbooks for condiments and vegetables. For me, it’s essential for a chimichurri to have the right oil to vinegar ratio—not too slick, not too tart—and this one delivers exceptionally, dotted with spices that accent the grassiness of the herbs. <br />
<br />
<b>Pan-seared Sirloin with Chimichurri </b><br />
<i>Makes 1 ½ cup chimichurri </i><br />
<br />
<u>Ingredients: </u><br />
Grass-fed, tender cut of steak (i.e. rib-eye, tenderloin, porterhouse, T-bone, skirt steak, top sirloin, filet mignon. Budget 6 ounces, or a little more than 1/3 lb, per person) <br />
<br />
1 bunch fresh cilantro, stemmed and chopped <br />
½ bunch fresh flat-leaf parsley, stemmed and chopped <br />
1 Tbsp dried oregano <br />
1 tsp smoked paprika <br />
½ shallot, minced <br />
½ cup extra-virgin olive oil (can use less if desired) <br />
Kosher salt <br />
Freshly ground lack pepper <br />
1 Tbsp red wine vinegar <br />
<u><br /> Directions:</u><br />
1. Make the chimichurri. In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot, and olive oil and stir. Allow to stand at room temperature for about 20 minutes. Just before serving, add red wine vinegar. Season with salt and pepper. <br />
<br />
2. Make the steak. Heat a hot cast iron pan with oil, and follow the 4 steps above! A medium rare steak should cook for 6 minutes (flipping every minute), and rest for 8 minutes before serving. <style>
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KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-24851577799891656012018-01-05T12:43:00.002-08:002018-01-05T12:43:45.724-08:00Butternut Squash Salad with Farro and PepitasAs I was mindlessly scrolling through Instagram last week (New Years resolution: do less of that), I came across this quote. “People are so worried about what they eat between Christmas and New Year, when what matters is what they eat between New Year and Christmas.” It got me thinking about my own past behavior, namely, gauging myself with sweets and alcohol in that coveted vacation week—only to go to the other extreme, a juice cleanse, in the days after as an attempt to negate my poor eating choices.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiJOeq4hKXs7ujtyUWUtEOQ5EDmM7c5U8b4cZur5kpoHTHFyy9xCEiYabnkAvQX4UNi9PCFdLe-EC4nBcgHLI41BfDy_hScZr1QzbFltVW0h1YswSXCv44ox49lb6ncuHGEY69ORGIIR_/s1600/IMG_2950.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiJOeq4hKXs7ujtyUWUtEOQ5EDmM7c5U8b4cZur5kpoHTHFyy9xCEiYabnkAvQX4UNi9PCFdLe-EC4nBcgHLI41BfDy_hScZr1QzbFltVW0h1YswSXCv44ox49lb6ncuHGEY69ORGIIR_/s640/IMG_2950.jpg" width="640" /></a><br />This type of seesaw eating is not only unhealthy, but also extremely anxiety provoking. As I’ve gotten older, I’ve curtailed these periods of “extremes” for a healthy balance somewhere in the middle. I try to mostly eat a diet of whole, unprocessed foods, focused on ample vegetables, whole grains, lean proteins, and healthy fats. I generally stay away from excess sugar. When I indulge, I don’t get hung up on it. I treat that as “sometimes” behavior, and move on.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLS9rrtwiT8E0njxmapCYISZEH-IA0jjuEKmne_gqWZZgDwaKrPogROGqmUmDz03qT7Dp7tXIbVMw9LdDJQ8BV13TnsZJTiQBdQSR7juv7yyW_U-yfRkiRRCvRPyVVpc9HBykF0fXMYUI8/s1600/IMG_2953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLS9rrtwiT8E0njxmapCYISZEH-IA0jjuEKmne_gqWZZgDwaKrPogROGqmUmDz03qT7Dp7tXIbVMw9LdDJQ8BV13TnsZJTiQBdQSR7juv7yyW_U-yfRkiRRCvRPyVVpc9HBykF0fXMYUI8/s640/IMG_2953.jpg" width="640" /></a><br />Apropos to this mindset, my early January diet won’t be a frantic attempt to reverse any immoderation from the past week. Rather, it will be a reset back to middle ground; looking at the future instead of dwelling in the past. This <b>Butternut Squash Salad with Farro and Pepitas</b> was my first recipe of 2018, and I’ve been eating it with gusto all week long. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjA2aB7S4JDY-p9PVuXNmN13-IPfTNF5q9Bzpq9T2od06T1dBypo-pcU4876gNvMybUdnqmk6FT3MT9y3YMX61HCytUg0Vk1RJYCMMVDBEOmv8LlQ0xWUFZSIWdEzCOzfehvQ_hHxa8vf_/s1600/IMG_2951.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjA2aB7S4JDY-p9PVuXNmN13-IPfTNF5q9Bzpq9T2od06T1dBypo-pcU4876gNvMybUdnqmk6FT3MT9y3YMX61HCytUg0Vk1RJYCMMVDBEOmv8LlQ0xWUFZSIWdEzCOzfehvQ_hHxa8vf_/s640/IMG_2951.jpg" width="640" /></a><br />Shocker to nobody: I don’t think I’ve ever met a farro salad with roasted vegetables I didn’t like. That being said, the number of times I’ve encountered one which wildly supersedes its predecessors is scant. This is one of those rare occasions, and the winning ingredient is most surprising. It’s… the onions?!<br /><br />Here, while the farro cooks, finely chopped red onion is quick-pickled in a simple brine of vinegar, water, salt, and sugar. Then, the entire concoction—brine and onion bits—is poured into the salad for a lovely acidic tang that hits on all seasoning notes. Without this dressing, the grain and squash combination could easily feel too earthy, even dull. But the pickled onion adds sprightly vim, enhanced further by dots of crunchy pepitas and silky, heavenly ricotta salada. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIIEGLA4-7CK_LpwvtNZ9D8Wl9B1bwwIrJfjDay9ZlvsaqksDQsT-whqPk_aPdiwYD1Q9pqFuYCpXVkXNafbEvDEujaE2duBPDretms1QuCfULfJREIlHNtubsGP8y3MXEV7v5G-hTWgm/s1600/IMG_2949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1436" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIIEGLA4-7CK_LpwvtNZ9D8Wl9B1bwwIrJfjDay9ZlvsaqksDQsT-whqPk_aPdiwYD1Q9pqFuYCpXVkXNafbEvDEujaE2duBPDretms1QuCfULfJREIlHNtubsGP8y3MXEV7v5G-hTWgm/s640/IMG_2949.jpg" width="574" /></a><br /><br />To the original recipe I added Brussels sprouts and garbanzo beans, and cut back on the olive oil and crumbed cheese per my personal preference. These changes are reflected below. While I encourage you to consume this salad upon completion, I will say it is the kind of dish that tastes even better with time. I’m on my fourth day in a row of eating it for lunch, and the flavors have never been better. <br /><br /><b>Butternut Squash Salad with Farro and Pepitas </b>(tweaked slightly from <a href="https://smittenkitchen.com/2012/10/butternut-squash-salad-with-farro-and-pepitas/">Smitten Kitchen</a>)<br /><i>Serves 6 </i><br /><br /><u>Ingredients:</u><br />1 medium butternut squash (about 2 pounds)<br />1 lb Brussels sprouts, halved (optional)<br />3 tablespoons olive oil, divided<br />Salt and freshly ground black pepper, to taste<br />1 ½ cup semi-pearled farro (the kind that cooks in 20-25 minutes)<br />1/3 cup toasted pepitas <br />1/3 cup ricotta salata (omit to make vegan)<br />1 tablespoon sherry vinegar (or red/white wine vinegar)<br />1 tablespoon water<br />½ teaspoon table salt<br />½ teaspoon granulated sugar<br />½ small red onion or 2 shallots, finely chopped<br />1 can garbanzo beans, drained and rinsed (optional)<br /><br /><u>Directions:</u><br /><br />1. Preheat oven to 375 degrees F.<br /><br />2. Peel squash, then halve lengthwise and scoop out seeds. Cut squash into approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash (and Brussels, if using) out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time. Set aside to cool slightly.<br /><br />3. While squash is roasting, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes or per package directions. Drain and cool slightly.<br /><br />4. While squash/Brussels are roasting and farro is simmering, in a small bowl, whisk together sherry vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion/shallot; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled bulb.<br /><br />5. In a large bowl, mix together roasted veggies, farro, red onion and its vinegar brine, the crumbled cheese, pepitas, and garbanzos, if using. Toss with 2 tablespoons of the remaining olive oil. Taste and adjust seasonings (you might want to add more vinegar). Salad keeps in the fridge for up to a week.<style>
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</style>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-12494484044651092752017-12-20T13:57:00.001-08:002017-12-20T14:22:08.730-08:00Cowboy Cookies <div class="separator" style="clear: both; text-align: left;">
Given my "maximizer" tendencies, that is, an insistence on assessing all possible options to ensure I’ve chosen the absolute best one before making a decision— as my sister has pointedly labeled my behavior—choosing a holiday cookie is not an easy task for me. By not easy, I mean positively agonizing. The possibilities are endless, the angles innumerable. Does one go traditional Christmas cookie, sprinkles and all? Or gingerbread, molasses-rich and deeply spiced? What about dark chocolate, peppered cheerily with candy cane morsels? I poured through all of my cookbooks and read countless “Top 50 Christmas Cookies” lists online, toiling through the comments sections in feverish hope of feeling with finality that I’d chosen the best…</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhEi1ufCnoExVZ_fxVuBJW3R3OOvDlaEDdXjyWVlAVoNpgic7NLAmOZVcjaUgeZYPc5gDVXsS9sncUPHypg3dVRh13wJ_uoV9wWLqkwN_Basz9g35hK6LdI4hEXlM2Q1iJqtmGPVKPnXR/s1600/IMG_2807.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhEi1ufCnoExVZ_fxVuBJW3R3OOvDlaEDdXjyWVlAVoNpgic7NLAmOZVcjaUgeZYPc5gDVXsS9sncUPHypg3dVRh13wJ_uoV9wWLqkwN_Basz9g35hK6LdI4hEXlM2Q1iJqtmGPVKPnXR/s640/IMG_2807.jpg" width="640" /></a><br />
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxz4_D3BcCCArKLfLpsa8cCw9bQ1xXZekpKbKz-TirnNysEXOVaBRDI2uXL9BoYUIPe_rkmLtUIZSlXREgdffWbtgGI6uTF07igqNw0ii8Rgd2HjFa9gmx00tbresemcaXrmyr7hE7PI4I/s1600/IMG_2806.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxz4_D3BcCCArKLfLpsa8cCw9bQ1xXZekpKbKz-TirnNysEXOVaBRDI2uXL9BoYUIPe_rkmLtUIZSlXREgdffWbtgGI6uTF07igqNw0ii8Rgd2HjFa9gmx00tbresemcaXrmyr7hE7PI4I/s640/IMG_2806.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbu-jWi2U3SGLNkU0X8yNN6pJdYDOjnCpyjpeEcqSvBgyQSI6kr4vnDIZ70PeXpIeFDL1AIbvME9no_jra8Mqoeq9Z_cLej38J0yxxbwXBwtKHVA-kb_t3bIYvLo-ZN8SGyDwkA7yvIEDQ/s1600/IMG_2795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbu-jWi2U3SGLNkU0X8yNN6pJdYDOjnCpyjpeEcqSvBgyQSI6kr4vnDIZ70PeXpIeFDL1AIbvME9no_jra8Mqoeq9Z_cLej38J0yxxbwXBwtKHVA-kb_t3bIYvLo-ZN8SGyDwkA7yvIEDQ/s640/IMG_2795.jpg" width="640" /></a>And just when I’d settled for an intricate yet interesting spice cookie with a thin lemon glaze on top, bae glanced at the cookbook photo and told me point-blank that it looked like someone had jizzed all over these <i>Pfeffernüsse </i>varietals. Horrified, I slapped the book shut, ready to start the search from scratch. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSbNMgdTDd4-z2DCgZqaDh6rok9vKparR8GF7YpSFbeaa4U-jbMuBEU0Qszmg4fbqEQI94giUSmLcJ2avzM77O4esWWVqprsPcHVzCOefAq1mzpe6r8lBrvXyhOaqa5w9bMKhhgjuglXA/s1600/IMG_2823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSbNMgdTDd4-z2DCgZqaDh6rok9vKparR8GF7YpSFbeaa4U-jbMuBEU0Qszmg4fbqEQI94giUSmLcJ2avzM77O4esWWVqprsPcHVzCOefAq1mzpe6r8lBrvXyhOaqa5w9bMKhhgjuglXA/s640/IMG_2823.jpg" width="640" /></a><br />
“You’re thinking too hard about this,” bae said. “Why don’t you just make chocolate chip? Everybody loves chocolate chip cookies.” My first reaction was to protest, too mundane! Too basic! Too non-holiday! But truth is, bae had a very good point. So I set out to find a recipe for a loaded chocolate chip, and with resolve and conviction chose these <b>Cowboy Cookies</b>—trading my “maximizing” mindset for wholehearted enthusiasm apropos to these spectacular sweets.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dw6NUCK3UpT_dqCke4jcsDPowN-iYgUmtxd1LXXPB8VajaFzaRrPUryRni9CWJXTH6oNH8tBw53_0fYJlikZHA_rR8BkMEgAMftunkVwNTDSmARSoSJ2w86k2i26L8uXiKPpG35rFCpZ/s1600/IMG_2796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1213" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dw6NUCK3UpT_dqCke4jcsDPowN-iYgUmtxd1LXXPB8VajaFzaRrPUryRni9CWJXTH6oNH8tBw53_0fYJlikZHA_rR8BkMEgAMftunkVwNTDSmARSoSJ2w86k2i26L8uXiKPpG35rFCpZ/s640/IMG_2796.jpg" width="640" /></a><br />
I don’t know why they are named “Cowboy”, but I do know this—they’re insanely delicious, easy to make, hard to mess up, and quite the crowd pleaser. I mean, how can a cookie that’s essentially the Original Tollhouse Chocolate Chip Cookie recipe plus pecans, oats, shredded coconut, and cinnamon be anything but? Even for baking dopes like me who don’t let the butter warm to room temp and bake a dangerous 2 minutes past their doneness, they still managed to turn out excellent. For the amateur baker, a resilient cookie is a must.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHJqWhBVUmC9Ii7XdzSdNd10V9hRTUB5m70CGI3n80xTrBgHrx_X1p-vyIAgUfrOMZFdAl_8mHmy-vZVFF_y7Q6sKkUQMTbw-gvH4h-TVs6qK_ZYtuaU2HYChAs_vS4Hz4UtQIN7osvid/s1600/IMG_2824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHJqWhBVUmC9Ii7XdzSdNd10V9hRTUB5m70CGI3n80xTrBgHrx_X1p-vyIAgUfrOMZFdAl_8mHmy-vZVFF_y7Q6sKkUQMTbw-gvH4h-TVs6qK_ZYtuaU2HYChAs_vS4Hz4UtQIN7osvid/s640/IMG_2824.jpg" width="640" /></a><br />
In its original form, this recipe makes giant, scone-like Levain Bakery style cookies—¼ cup batter allocation per each. I wanted more of a two-bite cookie, so I cut the recipe and cookie size by one-third, which I’ve reflected below. Now, you are free to eat more than one :)<br />
<br />
Happy Holidays! Sending all the love and joy of the season from my kitchen to yours. I’ll see you in the New Year. <br />
<br />
<b>Cowboy Cookies</b> (from the <a href="https://cooking.nytimes.com/recipes/4997-cowboy-cookies">New York Times</a>)<br />
<i>Makes 30 two-bite cookies</i><br />
<br />
<u>Ingredients:</u><br />
1 cup all purpose flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp ground cinnamon<br />
1/3 teaspoon salt<br />
1 stick butter, at room temperature<br />
½ cup granulated sugar<br />
½ cup packed light brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 cup semisweet chocolate chips<br />
1 cup old fashioned rolled oats<br />
2/3 cup unsweetened flake coconut/ coconut chips<br />
2/3 cup chopped pecans<br />
<br />
<div>
<u>Directions:</u></div>
<div>
1. Heat oven to 350 degrees.<br />
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.<br />
3. In a large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.<br />
4. Add egg, beat into batter. Beat in vanilla.<br />
5. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.<br />
6. For each cookie, drop a heaping tablespoon of dough onto ungreased baking sheets, spacing 3 inches apart.<br />
7. Bake for 13 to 15 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.<style>
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KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-83290169828873390082017-12-07T14:32:00.000-08:002017-12-07T14:32:06.783-08:00Pan-Roasted Romanesco with Golden Raisins, Tahini & SumacIt's nearly impossible to visit a farmers market this time of year without a head of romanesco, nestled between its broccoli and cauliflower cousins, catching your eye. Was it the pinwheel of stegosaurus-like spiral spikes that first gave you pause? Or maybe its fluorescent lime hue was cause for reconsideration. Either way, we can agree that the romanesco is definitely the most bizarre-looking <i>Brassica</i> of the bunch. But if that fractal eccentricity means you're habitually turning to its tamer family members, I urge you to try those crazy spikes in the kitchen with <b>Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac</b>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmqgZAfNGE1Y9xfe7Moj6XAqbuuB_qHPY6_xUDzS_ZA7wNPRNqkQgdAGZN-ngULbXgJCH2lJ5vaq0uBjoWI3WoGFR2f8RLxb5-9aZ5oTUHr2vZdDhSN3DSRHFFpVAYjbXWu8aDiNNcWex/s1600/IMG_2747.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmqgZAfNGE1Y9xfe7Moj6XAqbuuB_qHPY6_xUDzS_ZA7wNPRNqkQgdAGZN-ngULbXgJCH2lJ5vaq0uBjoWI3WoGFR2f8RLxb5-9aZ5oTUHr2vZdDhSN3DSRHFFpVAYjbXWu8aDiNNcWex/s640/IMG_2747.jpg" width="640" /></a><br />
Contrary to its sharp exterior, romanesco has a very mild flavor; significantly subdued compared to broccoli or cauliflower. That's not to say the romanesco is dull—I've often seen it described as having a "sweet nuttiness" that becomes accentuated with high-heat cooking. Think of it as a vegetable to be praised for its agreeableness, perhaps; boasting a wonderfully crunchy texture primed for charring in that deeply satisfying way exclusive to roasted winter vegetables.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9EjqzfJ4W27yA8lK2MzbUrFWUBn8IWyj77j8OtZL4UsmdG99rutj6GSSBu2W6f4dLmbBne4r7DV6qacg7WKHgLXcanlk_a1FXYUVoHhRzvkK8uMGazbNb3XhpROQ_PuqjEpBG2gZ1St1/s1600/IMG_2736.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9EjqzfJ4W27yA8lK2MzbUrFWUBn8IWyj77j8OtZL4UsmdG99rutj6GSSBu2W6f4dLmbBne4r7DV6qacg7WKHgLXcanlk_a1FXYUVoHhRzvkK8uMGazbNb3XhpROQ_PuqjEpBG2gZ1St1/s640/IMG_2736.jpg" width="640" /></a><br />
And yet, an oven isn't even required to cook the romanesco to perfection in this recipe. Instead, the florets are pan-roasted, achieving beautifully bronzed, charred edges in just 10 minutes time. At first, I was skeptical: how could such a burly stalk be cooked to completion via open stove top with minimal oil so quickly? The secret, it turned out, was in the finish. After approximately 8 minutes of charring, the florets are "steamed" with a splash of vegetable broth for the remaining cook time. The contact of the broth with the hot pan's bottom immediately creates a steam bath for the romanesco, ensuring that the crunchy florets lose their raw bite in the final minutes before serving. Genius, right? To my delight, the pan-charring worked for two other winter vegetables I generally reserve for time-consuming oven roasting as well, broccoli and brussels sprouts.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKXvGx0bI1OfZg7KkSvvlPUjQHOp97wjW9pBwWhTHj0ya_739uc6rJPymxdPraP-IZEEDxAnLJLVIjJdGrW52EzsPzDW5inCoJacmLpmk4liSXBwx_x3iGo3HsaaP9eI_XDxBh1_NR8Mt/s1600/IMG_2745.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKXvGx0bI1OfZg7KkSvvlPUjQHOp97wjW9pBwWhTHj0ya_739uc6rJPymxdPraP-IZEEDxAnLJLVIjJdGrW52EzsPzDW5inCoJacmLpmk4liSXBwx_x3iGo3HsaaP9eI_XDxBh1_NR8Mt/s640/IMG_2745.jpg" width="640" /></a><br />
This recipe hails from the Gjelina cookbook by Travis Lett, a connoisseur of phenomenal vegetable preparations. Everything is nuanced: the sweetness of the raisins and nuttiness of the tahini amplifying the flavor profile inherent to the romanesco, the sprinkle of tangy Sumac and coarse sea salt to finish. The presentation is beautiful, a masterpiece fit for entertaining that feels almost indulgent when whipped together on a random weeknight for one. Substitutions are effortless and welcome: romanesco can be subbed out for any other hearty winter vegetable, golden raisins with many a dried fruit. If Sumac isn't a pantry item for you, top with finely grated lemon peel instead.<br />
<br />
<b>Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac </b>(from <a href="https://www.amazon.com/dp/B013L9R78O/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1">Gjelina</a>)<br />
<div>
<i>Serves 4 to 6</i><br />
<br />
<u>Ingredients:</u><br />
¼ cup tahini<br />
Juice of 2 lemons<br />
1 garlic clove, minced<br />
2 Tbsp cold water<br />
2 Tbsp extra-virgin olive oil, plus more for cooking<br />
Kosher salt<br />
Freshly ground black pepper<br />
2 medium heads romanesco, trimmed and chopped into 1-in florets<br />
¼ cup golden raisins<br />
2 Tbsp vegetable stock or water<br />
1 Tbsp ground sumac<br />
Flaky sea salt<br />
Best-quality olive oil for drizzling</div>
<div>
<br /></div>
<div>
<u>Directions:</u></div>
1. In a small bowl, combine the tahini with the lemon juice, garlic, and cold water. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 Tbsp at a time.) Season with kosher salt and pepper.<br />
2. Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer. Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender. <br />
3. Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.<br />
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KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-85901404457153667702017-11-21T09:16:00.000-08:002017-11-21T09:16:40.632-08:00Pumpkin Miso Broth with SobaIf a pumpkin spiced latte is the most expected use of this winter cucurbita's namesake, I'm coming at you from the opposite end of the spectrum with this <b>Pumpkin Miso Broth with Soba</b> recipe. Sure, you've probably dabbled in pumpkin as a savory medium—maybe delving into my <a href="http://www.kitchenkvell.com/2011/10/moroccan-pumpkin-stew.html?m=1">Moroccan Pumpkin Stew</a>, or swapping in a can of puree for a recipe that calls for butternut squash. But today, we're traveling to uncharted territory with what is, essentially, deconstructed pumpkin sushi. Here is why pumpkin plus Japanese flavors, while seemingly incompatible, patently works.<span style="text-align: center;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWVI3bDgrISRczwuyQQqnEpOxny3Eo3PIEnTMSwMtMjQdKkUdUuHUyUoSO4gAsAU0s9pbMUC0ZrspFDIaRW-oQFkQx5rwtYRNd-73-J66FsCn8KKIyyBeaH_vHMhOs1CA8yn8cVAQTNLe/s1600/IMG_2605.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWVI3bDgrISRczwuyQQqnEpOxny3Eo3PIEnTMSwMtMjQdKkUdUuHUyUoSO4gAsAU0s9pbMUC0ZrspFDIaRW-oQFkQx5rwtYRNd-73-J66FsCn8KKIyyBeaH_vHMhOs1CA8yn8cVAQTNLe/s640/IMG_2605.jpg" width="640" /></a></div>
<b style="text-align: center;">1. Miso soup is wintery, delicious, cozy, and a runny-nose keep away...as are all squash soups.</b><br />
If it's warm, brothy, and aromatic, it's perfect for cold weather. So off the bat, here is the lowest common denominator. But let's build on that a bit. Miso soup is inherently intense in it's flavor profile, plus extremely salty—I've never had a bowlful without feeling immediately bloated. Here, it is tempered by the gentle earthy squash, sweet and meaty, the perfect watery-broth enhancer. Minced ginger adds a spicy, bitter undertone that immediately feels proactively cold-fighting. So we retain all of the positives of regular miso soup, but add some hearty substance to create a full-bodied base.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1jBKqSlYol4CDHslCrh5kxeYMj9aD_Gso3LLMeQLKCROsHWdrbJXzIxxSvRvq2FVCIEGT8ioaU_veSspvN-T3Khm_clKXqI29AygpwGyoLqds1yQhsoaIMV3x3Gtwa4g1K7HCLcaklst/s1600/IMG_2601.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1jBKqSlYol4CDHslCrh5kxeYMj9aD_Gso3LLMeQLKCROsHWdrbJXzIxxSvRvq2FVCIEGT8ioaU_veSspvN-T3Khm_clKXqI29AygpwGyoLqds1yQhsoaIMV3x3Gtwa4g1K7HCLcaklst/s640/IMG_2601.jpg" width="640" /></a><br />
<b>2. The toppings are udon soup level. </b><br />
In Japanese udon soup, the broth sits under a vibrant, intricate pizza pie of toppings (udon, mushrooms, snow peas, egg, etc.) that render this dish so pleasing. Same goes here, with a healthy makeover. Instead of udon, whole-grain buckwheat noodles add the slippery spaghetti-like slurp you crave in a big bowl of Japanese soup, along with shiitake mushrooms, sliced scallions, sesame seeds, and nori. They all sit so elegantly on the surface, waiting for that first plunge of your spoon to ensconce them into the rich, inviting pumpkin-miso broth.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPG3keisie5tZ-K1O9pLrduNSv3mdsmOw_UIQPa3K6RM5AkzHNktxzaLWAlIF2pIzfr4o0blSpI5zzE51r-VTGBR3zj-xdat1pLf9gqLtJpI6GIFBJ8IaSdDVZYyI5XChqG1F3ANDIJvWy/s1600/IMG_2608.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPG3keisie5tZ-K1O9pLrduNSv3mdsmOw_UIQPa3K6RM5AkzHNktxzaLWAlIF2pIzfr4o0blSpI5zzE51r-VTGBR3zj-xdat1pLf9gqLtJpI6GIFBJ8IaSdDVZYyI5XChqG1F3ANDIJvWy/s640/IMG_2608.jpg" width="640" /></a><br />
<b>3. The gloriousness that is nori (seaweed, not Kimye's daughter).</b><br />
How is that I've never paid much attention to the edible red algae that holds sushi together? The dried seaweed is incredible—I'd even argue it's my favorite part of this recipe. In the same way that shaved truffles add exponential depth to any pasta dish, so does mineral-rich nori to the fish or vegetables it touches. Nori comes in sheets, and a quick touch of heat via fry pan causes it to crumble easily; now, it's a garnish. The salty, sea-tasting nori blends beautifully with the sweet earthy sugar pumpkin, really driving home the dish.<br />
<br />
Are you intrigued? I'd say this lovely, exotic vegan soup will be the perfect antidote after a week of Thanksgiving fodder and fullness. I can't wait to hear what you think.<br />
<br />
<b>Pumpkin Miso Broth with Soba </b>(by <a href="https://www.mynewroots.org/site/2016/11/pumpkin-miso-broth-soba/">My New Roots</a>)<br />
<i>Serves 4 as a main, 6 as a side</i><br />
<u><br />Ingredients:</u><br />
1 Tbsp coconut oil<br />
2 medium yellow onions<br />
¾ tsp sea salt<br />
3 cloves garlic<br />
1 medium (~2 lb) sugar pumpkin<br />
3 to 4 cups water<br />
3 to 4 Tbsp white or light miso<br />
1 Tbsp minced fresh ginger<br />
6 oz soba noodles (can substitute whole-wheat spaghetti)<br />
Juice of 1 lemon<br />
<br />
<div>
Toppings:<br />
Scallions<br />
Sesame seeds<br />
Sautéed shiitake mushrooms (I added soy sauce and rice wine vinegar)<br />
Nori/seaweed (available at Whole Foods)<br />
<div>
Cubed cooked tofu (optional, if adding protein)</div>
<div>
Toasted pumpkin seeds (optional)</div>
<div>
<br /></div>
<u>Directions:</u><br />
1. Roughly chop onions, mince garlic. Wash the pumpkin well (as you’ll be eating the skin), and chop into chunks. Preserve the seeds if you plan on roasting them: 30 minutes at 350 degrees, tossing every 10 minutes, should toast them evenly.<br />
2. In a large stockpot, melt the coconut oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant.<br />
3. Add the pumpkin and stir to coat. Add 3 cups of water, cover, bring to a boil, and reduce to simmer for about 15 minutes, until the pumpkin is tender.<br />
4. While the soup is cooking, prepare the toppings: Bring a pot of salted water to the boil. Cook soba noodles according to package directions, drain and lightly rinse. Slice scallions, lightly toast sesame seeds in a dry skillet over medium heat, about 2-3 minutes. Sauté mushrooms in a lightly oiled skillet (plus a dash of soy sauce and rice wine vinegar) over high heat for 5-7 minutes.<br />
5. Transfer the soup to a blender and blend on high until completely smooth. (An immersion blender works too). Add more water if necessary – you’re looking for a creamy consistency, but it should not be thick like a paste. Add the miso, ginger and blend again until smooth. Taste and adjust seasoning as desired. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil). Add lemon juice to soup.<br />
6. Ladle soup into bowls, top with soba, scallions, sesame seeds, mushrooms, and remaining optional toppings if using; crumble the seaweed over top. </div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-17179776156893602192017-11-01T10:49:00.000-07:002017-11-01T10:49:17.086-07:00Miso Harissa Delicata Squash Before you accuse me of a typo in the first two ingredients of this recipe—<i>um hello questionable kveller, don't tell me you mean to intentionally combine the all-encompassing umami Asian flavor of miso with the distinctly spicy, capsicum essence of Moroccan cuisine's harissa?</i>— let me assure you it is not. Ever since I saw these two incongruous tastes paired together in<b> Miso Harissa Delicata Squash</b>, I've had my eye on this recipe. Last weekend I came across all the main ingredients at the Greenmarket—kale, radishes, and fingerling potatoes play a supporting role in addition to the delicata namesake— so it was finally time to fulfill my curiosity of the marriage of these bold, distinctly different flavors. The result was a dazzling, daring flavor bomb of spicy, sweet, and salty that transformed these sometimes overplayed fall-forward vegetables into an exciting and edgy novel dish.<br />
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It's simple, really. The salad is very good. And the fact that it's dressed in an unusual blend of known, but rarely mixed, flavors makes it even better. There is sweet, thanks to the inherently honeyed delicata squash and sugary miso; and there is earthy, thanks to the starchy potatoes and bitter kale. These two profiles play beautifully off each other, ensconced in tinges of harissa components cumin, coriander, and chili pepper. Biting radishes and toasted seeds give crunch to the tender baked vegetables. The salad is best served warm, though room temperature is fine, too.<br />
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The recipe is extremely efficient with its time allotment. You can prepare all remaining ingredients while the squash and potatoes are roasting, so upon their completion (which is only 25 minutes, not the protracted 50 minutes of a sweet potato or spaghetti squash) everything else is already sitting in one large bowl. Their transfer finishes the recipe.<br />
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The hearty dish feels like a main, so I added a can of chickpeas for protein to secure that title. The original recipe calls for roasted almonds, but I subbed in the toasted seeds from the delicata. If you don't want to roast those seeds but stay in the squash family, toasted pepitas also suffice. One more note: I doubled all the vegetables (reflected in recipe) but used the called-for amount of harissa/miso, as both ingredients are very pungent. I thought the vegetables were dressed just right, so I suggest erring on the side of less harissa and miso. You can always add more once the vegetables have roasted.<br />
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<b>Miso Harissa Delicata Squash </b>(from <a href="https://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html">101 Cookbooks</a>)<br />
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<u>Ingredients:</u><br />
<div>
1 lb small fingerling potatoes, washed and dried<br />
1 1/2 lb delicata squash<br />
1/4 c extra virgin olive oil (OK to use less)<br />
1/4 c white miso*<br />
1-2 Tbsp harissa paste*<br />
3 Tbsp freshly squeezed lemon juice<br />
1/2 bunch kale, de-stemmed and finely chopped<br />
4 radishes, very thinly sliced<br />
1/8 c toasted delicta squash seeds, pepitas, or Marcona almonds</div>
<div>
1 16 oz can chickpeas, drained (optional)<br />
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*Both of these ingredients are available at mainstream markets like Whole Foods and Fairway. For those who live in NYC, try <a href="http://www.taimfalafel.com/">Taim </a>harissa paste. It's the best!</div>
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<u>Directions:</u><br />
1. Preheat the oven to 400F degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.<br />
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2. In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.<br />
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3. In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.<br />
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4. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, seeds/almonds, and chickpeas (if using).</div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-49753357821584830872017-10-05T10:49:00.000-07:002017-10-05T10:49:38.590-07:00Smoky Summer Squash and Yogurt Spread | The Recipe HuntersBy nature of its definition, the “sustainable” part of “sustainable food” can be expounded in different ways. The most widely used description pertains to the environmental component, i.e., conserving ecological balance through mindful environmental practices—eating locally to reduce carbon footprint, enhance the wellbeing of the local farming community, that sort of thing.<br />
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<span style="text-align: center;">The social component, while omnipresent, is sometimes overlooked. A sustainable food system should enhance a community’s social well-being, celebrate their social values. For example, the social interaction at a farmers market contributes to its sustainability, in addition to the local nature of the produce. As would using that produce to cook a meal for a group of friends or family. In the world of sustainable food, the act of eating together— sharing experiences, passing down recipes— is not as perfunctory as one might think.</span><br />
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All over the world, cultures retain livelihood partially thanks to this social environment built upon food. A tapestry of food, interaction, and stories weave together to create the way of life that defines a people. This is sustainability—both in terms of food, and the inherent meaning of the word itself. Propelling a particular identity forward, one that happens to be grounded in food. Everyone has their own, and <b><a href="http://www.therecipehunters.com/">The Recipe Hunters</a></b> are hungry, literally, to seek them out.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjJYaN7DrmTs_RHYo6JK7yx6tpq1YYrf6Vg6HbM6frYO7oAd6ZcWogzFPOo3lTvgfhMwWKhETXKBIlvlmJPM0puRcmXtzmn_N2Ij-pr20VbtzO79epohBQ3Tq5J8Dr-BSdg-9Kq1Gd90w/s1600/IMG_1679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjJYaN7DrmTs_RHYo6JK7yx6tpq1YYrf6Vg6HbM6frYO7oAd6ZcWogzFPOo3lTvgfhMwWKhETXKBIlvlmJPM0puRcmXtzmn_N2Ij-pr20VbtzO79epohBQ3Tq5J8Dr-BSdg-9Kq1Gd90w/s640/IMG_1679.jpg" width="500" /></a><br />
Over the summer I had the privilege of meeting the self-titled Recipe Hunters, Leila Elamine and Anthony Morano, and was deeply moved by the work they do. In a nutshell, Leila and Anthony travel the globe to find authentic and traditional family recipes, recording the stories behind the people and dishes as they go. To understand the seasonal produce of a particular region, they volunteer at local farms; immersing themselves in the culture they wish to capture. “Once we find someone special who cooks traditional food with passion, experience, and love, we record the entire process with photography, video, and writing,” they explain. Their mission boils down to using food as a medium to build community, preserve culture heritage, and re-establish the dining table as the familial centerpiece. <br />
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The first week in August, Leila and Anthony hosted a restaurant takeover to cook a feast of mezze recipes they had “hunted” during their travels in the Middle East. As guests, we traversed a whirlwind journey to Lebanon, Palestine, Egypt, and Syria by flavor, each stop accompanied by an intimate anecdote from Leila and Anthony’s time spent in that region. They would fondly recall a cook by name, who we could conveniently follow on the menu. Rather then eat <i>zaa’tar</i>, I ate Doha’s <i>zaa’tar</i>. Amal’s hummus. Marietta’s eggplant fritters. To acknowledge the authors of each recipe in writing was to bridge their distance, allowing their identities to dine in NYC with us along with their fare and tales.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzaj6ckyHMuIenrRmerxLNoKkKdTThyphenhyphennwKoLI_W7pSqd8W3I_lcZpwlrYqPN6-nxwPPpV4EaLB2rR8e2amb6qoKU3eoZtsAtziCds8vEO_bIe2rGM5rPcBeHGDNcSj3b8jyGGQDAWItPH/s1600/IMG_2286.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzaj6ckyHMuIenrRmerxLNoKkKdTThyphenhyphennwKoLI_W7pSqd8W3I_lcZpwlrYqPN6-nxwPPpV4EaLB2rR8e2amb6qoKU3eoZtsAtziCds8vEO_bIe2rGM5rPcBeHGDNcSj3b8jyGGQDAWItPH/s640/IMG_2286.jpg" width="640" /></a><br />
Mezze is one of my favorite categories of cuisine, and I could wax poetic about Khuta’s <i>Zahra Bi Tahineh</i>, roasted cauliflower drizzled in tahini sauce, and Elena’s <i>elioti,</i> unleavened olive and cilantro bread, until the cows come home. But if I had to choose just one dish out of the 11 served that was my favorite, I think it would be <i>Mtabal Koosa Ma’Laban</i> by Doha from Palestine: a summer squash and yogurt spread I greedily and sloppily slathered over pita after pita. A sucker for mashed vegetable dips (see my <a href="http://www.kitchenkvell.com/2017/04/roasted-cauliflower-and-garlic-dip.html?m=1">Roasted Cauliflower and Garlic dip</a>) I loved the way the deeply roasted earthy-sweet squash pulp tasted with the tart, creamy yogurt; whisked amply with brazen garlic, slick grassy olive oil, and quality sea salt. This dip will remind you of others in the region—<i>tzatziki</i> and <i>labneh</i> to name a few—but truly maintains an identity of its own with the delightful smoky summer squash. (For apartment-dwellers lacking a grill, charring vegetables on an open gas-burning stove top is a wonderful way to char the skin to a blackened crisp and achieve that grill-scorched flavor on the interior. Just make sure you monitor said veggies carefully so they don't catch on fire)! A cinch to whip up, the dip is aptly seasonal despite the cooling weather: summer squash are still prolific at the farmers markets right now.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikv1zLFpvyoSVROO1gYR-0mlkqTMtagvg5PzeqMzFwnGfYiQtIyPozVZ4pYC0tKEzf4XPdjFev9tvv2fJGwwxH_M-lp8OBKuYJFn_gsNGTfEfDb3gI2edgyhtnVOQL_9-yZ-vQNbmrM__z/s1600/IMG_2295.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikv1zLFpvyoSVROO1gYR-0mlkqTMtagvg5PzeqMzFwnGfYiQtIyPozVZ4pYC0tKEzf4XPdjFev9tvv2fJGwwxH_M-lp8OBKuYJFn_gsNGTfEfDb3gI2edgyhtnVOQL_9-yZ-vQNbmrM__z/s640/IMG_2295.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKkX9dMPZ_NHvCyVTcpil9qVwPJOJr0KiOdI8FG2dz_-otCTwOg7jm3w98ttHQmmgT4oVDTaUT1dcsm-0Sj89L5Ho9WiEBzfzzeE7Y9-5dKvNMsBfV6w8x7pbBrbNJejRtK9L3vHdKEG6/s1600/IMG_2297.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKkX9dMPZ_NHvCyVTcpil9qVwPJOJr0KiOdI8FG2dz_-otCTwOg7jm3w98ttHQmmgT4oVDTaUT1dcsm-0Sj89L5Ho9WiEBzfzzeE7Y9-5dKvNMsBfV6w8x7pbBrbNJejRtK9L3vHdKEG6/s640/IMG_2297.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGlIeJEX1ZJT5tz-LEmjss0dVPZAcRIAPfgNSu7TGFHwhwtb_ggOpuwi-q6RRRuhQN7rZVcFjCBd5KgloELrvVzvWYqZR-730hzSrtn1t0HD379R6CfTj45rqoVXjm8uCnF5nX44t5p0P/s1600/IMG_2299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGlIeJEX1ZJT5tz-LEmjss0dVPZAcRIAPfgNSu7TGFHwhwtb_ggOpuwi-q6RRRuhQN7rZVcFjCBd5KgloELrvVzvWYqZR-730hzSrtn1t0HD379R6CfTj45rqoVXjm8uCnF5nX44t5p0P/s640/IMG_2299.jpg" width="640" /></a>Hungry to keep living vicariously through The Recipe Hunters? <a href="http://www.therecipehunters.com/">Visit their website</a> or <a href="https://www.youtube.com/channel/UCFsOP638sse26SmPi4TPJaA">YouTube Channel</a> to watch their culinary adventures in action and get more delicious, storied recipes.<br />
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<b>Smoky Summer Squash and Yogurt Spread</b> (<i>Mtabal Koosa Ma’Laban)</i><br />
<i>By Doha via The Recipe Hunters</i><br />
<br />
<u>Ingredients</u><br />
4 medium sized summer squash<br />
1.5 cloves of garlic<br />
5 tsp sea salt<br />
2 Tbsp extra virgin olive oil<br />
1 cup of tart, plain yogurt<br />
<br />
<u>Directions:</u><br />
1. Fire roast the summer squash or cook them directly over a medium-high flame on a gas burner until their skins are charred and their insides are soft.<br />
2. Using a mortar and a pestle, mash the garlic with the salt.<br />
3. In a bowl, stir the garlic and salt in the yogurt. Peel open the squash and use a spoon or your hands to crape the pulp into the yogurt. Stir the yogurt until everything is evenly dispersed.<br />
4. Drizzle with EVOO and serve with lots of pita. <br />
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</style>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-17545130186796923292017-07-31T13:51:00.002-07:002017-07-31T13:51:59.743-07:00Quick & Easy Pickles<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 12pt;">Today, I introduce to you a cure for summer vegetable anxiety: quick and easy homemade pickles. Despite the fact that I consume more vegetables than anyone I know, I cannot keep up with all the veggies I’ve been buying at the farmers market. Peppers, squash, okra, fennel, zucchini, beets, tomato...so much is in season right now, and though I try to gather only what I'll eat for the week, I'm so tickled by all of the out-of-the-box heirloom varieties that I end up buying triple the amount I set out to. I'm sorry, but who can resist purple carrots, avocado zucchini, and yellow cucumbers!? Not this girl. </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruDSIPDCZdE41l7F384EyJVcj1Ekx89qGPoOqgzid1fkMDd52pi7trKL9YpGvhnyg15o9tpDrbuUX0Jt1vgDbFcelE0yWBDo7D2lpxM4zFM-e8gkmO9j_8N9nClkDtUs_KkfjOWRElAyQ/s1600/IMG_1643.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruDSIPDCZdE41l7F384EyJVcj1Ekx89qGPoOqgzid1fkMDd52pi7trKL9YpGvhnyg15o9tpDrbuUX0Jt1vgDbFcelE0yWBDo7D2lpxM4zFM-e8gkmO9j_8N9nClkDtUs_KkfjOWRElAyQ/s640/IMG_1643.jpg" width="640" /></a><br />Now, what is an overly-eager vegetable splurger to do in this situation? I marvel at the idea of making preserves— peeling open a jar of home-canned tomatoes in the dead of winter for a delicious flashback to summer—but in true New Yorker fashion, I have no patience and no storage space. If I'm going to pickle or preserve, it's gotta work at my speed and be ready to eat by the next day. Enter <b>Quick & Easy Pickles</b>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9jkUAHU-VKWZU6XiUNjkZc4lgVWlxw3RiQmA2uSp1nNgRHUCGl_wy4SSJkdR_aa_9L6_Zj04dNYrPoWDo8GzEyVv2z8z0BN3xqgfPsbrFnJFNLmX2OBZ2C-Rpe7evJjHCDbQbAuV5mH8/s1600/IMG_1654.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9jkUAHU-VKWZU6XiUNjkZc4lgVWlxw3RiQmA2uSp1nNgRHUCGl_wy4SSJkdR_aa_9L6_Zj04dNYrPoWDo8GzEyVv2z8z0BN3xqgfPsbrFnJFNLmX2OBZ2C-Rpe7evJjHCDbQbAuV5mH8/s640/IMG_1654.jpg" width="640" /></a><br />Sensationally vinegary with just the right amount of sweet and salty, these pickles are a cinch to whip up, requiring 30 minutes of pickling time and lasting for at least 2 weeks. You can eat them with anything and everything: on top of sandwiches, mixed into salads, a kimchi substitute in a homemade rice or grain bowl. They are virtually <i>giardiniera</i> in the fast lane—that lovely mix of antipasto vegetables you see sometimes at Italian restaurants. Fittingly, <i>giardiniera</i> translates to "garden" in English; the method was traditionally used to preserve prolific homegrown vegetables.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz3Bv6Pk77aQOFU3BNn1hoGcg7UcFpy9VgCES0MWJ1OaGQ-UssxFi1Uw4yRrvgq39k_ktdw22MzS5vk2StHCBImTTs2dyUhvVkiJYQKb_c9gF4MbCD68xmOJASzPNiYj1ymwTNwRJCWOf/s1600/IMG_1652.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz3Bv6Pk77aQOFU3BNn1hoGcg7UcFpy9VgCES0MWJ1OaGQ-UssxFi1Uw4yRrvgq39k_ktdw22MzS5vk2StHCBImTTs2dyUhvVkiJYQKb_c9gF4MbCD68xmOJASzPNiYj1ymwTNwRJCWOf/s640/IMG_1652.jpg" width="640" /></a><br />So back to those nonconformist heirloom veggies—what a perfect place to showcase those vibrant purple, yellow and orange hues! I urge you to seek out the craziest-colored produce you can find for this sprightly relish. Purple cauliflower is definitely up for my next batch. <br /><br /><b>Quick & Easy Pickles</b> (from <a href="http://www.nutritionaction.com/">Nutrition Action </a>newsletter)<br /><br /><u>Ingredients:</u><br />Enough thinly sliced vegetables to fill 1 pint-sized Mason jar (16 oz), tightly packed (try onion, carrot, fennel, cucumber, cauliflower, pepper)<br />¼ cup white wine vinegar<br />1 tsp salt<br />1 Tbsp sugar<br />1 Tbsp pickling spices<br /><br /><u>Directions:</u><br />Bring vinegar, salt, sugar, pickling spices and ¾ cup water to boil. Pour over the vegetables to cover. Chill for at least half an hour before serving.<!--EndFragment--><br />
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</style>KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-35135490122878912542017-07-14T12:00:00.000-07:002017-07-14T12:03:03.148-07:00 Fusilli with Pea Pesto<div class="separator" style="clear: both; text-align: left;">
Peas, <i>please</i>! I have a strange obsession with peas. English peas, shelling peas, sugar snap peas, you name it—I find all peas as delightful as a chocolate and vanilla swirled soft-serve ice cream cone on a hot summer day. I keep them year round in the freezer, where they require frequent restocking—once I start on those tiny frozen sweet pops of flavor, I just can’t stop.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qK42LVFFxEfuK7q-BBei-nmC0unKjYIXRFBeAy6ZmZPMblBv6nvCKXHMxAtcebvxUnkQhdLYQMkWDw2syzlXmdQi9IGNn58NTGLboheipqYfLHhCppRq5WwyFT7Rjz5_vfPMw8qsLt5K/s1600/IMG_1313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1121" data-original-width="1600" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qK42LVFFxEfuK7q-BBei-nmC0unKjYIXRFBeAy6ZmZPMblBv6nvCKXHMxAtcebvxUnkQhdLYQMkWDw2syzlXmdQi9IGNn58NTGLboheipqYfLHhCppRq5WwyFT7Rjz5_vfPMw8qsLt5K/s640/IMG_1313.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisG9GC_LuUq21ypjE84QLdPUHdhd6LrKKgsXVNuPqURZx4HhDeKSSXN3MM4gkMN5V4IH5cy_aRKv2Nbe9N4_RPisUDcJgji60QKD_B3KQJLwROlS8pBSRAEpiiIJq8Ps44tLwIq4wop8od/s1600/IMG_1307.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1047" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisG9GC_LuUq21ypjE84QLdPUHdhd6LrKKgsXVNuPqURZx4HhDeKSSXN3MM4gkMN5V4IH5cy_aRKv2Nbe9N4_RPisUDcJgji60QKD_B3KQJLwROlS8pBSRAEpiiIJq8Ps44tLwIq4wop8od/s640/IMG_1307.jpg" width="640" /></a>Once upon a time, peas were synonymous with institutionalized, terrible settings like hospitals and <br />
nursing homes. Here, I think of the dulled, sickly hue of canned peas slopped unceremoniously onto a cafeteria tray: “Maude picked at her meatloaf, instant mashed potatoes, and peas with repugnance as her IV dripped in the background.” But peas—as my father says of Pittsburgh— are undergoing a renaissance. I’ve seen them smashed alongside avocado in swanky guacamoles, and taking center stage in all sorts of creative pestos. A long overdue recognition, as these pint-sized pod-dwellers have been enhancing my pastas, stir fries, salads and sauces for years. And what do you know—tis the season for local peas. Let us shell with abandon!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXTp16G6gcG5gHYbaqSNsBFikjSgdPxOL32waxGjC6xCtN5nGITEQf5HJa8QqH5MNQ4BhZKYV-YHPeMiUr7AtlwV4CturwySsd_CMyw7JAcM3LImEwP34hQVwKb1CzeVwlbH1NDtNToH1/s1600/IMG_1318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXTp16G6gcG5gHYbaqSNsBFikjSgdPxOL32waxGjC6xCtN5nGITEQf5HJa8QqH5MNQ4BhZKYV-YHPeMiUr7AtlwV4CturwySsd_CMyw7JAcM3LImEwP34hQVwKb1CzeVwlbH1NDtNToH1/s640/IMG_1318.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUCT9k9UcYGFS6vJuRlLJRbqYVA97v-5Upasq16sNofEbMxscoNMd9dJYpBldWPqVDcOyjmCGZcpPwLpj7bHxbVQKNLV4qZoPB7wrhYrec1tZlD4UqoV3kLAuGxnb-VMCAwX77ciqOeJI/s1600/IMG_1325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1202" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUCT9k9UcYGFS6vJuRlLJRbqYVA97v-5Upasq16sNofEbMxscoNMd9dJYpBldWPqVDcOyjmCGZcpPwLpj7bHxbVQKNLV4qZoPB7wrhYrec1tZlD4UqoV3kLAuGxnb-VMCAwX77ciqOeJI/s640/IMG_1325.jpg" width="640" /></a><br />
The following recipe is for <b>Fusilli with Pea Pesto</b>. I will say right now that neither hubby nor I are basil pesto enthusiasts, but we loved this recipe. While I find basil pesto a bit too grassy and harsh, this pea pesto was sweet, richly flavored and smooth, totally dulcet and the perfect mild, hot-summer-night dressing to a lazy pasta bowl. In fact, I first made this pesto on one of those unbearably humid summer evenings, and I didn’t even make the pesto from scratch—just picked up a container from Whole Foods (I love how they add pepitas) and blended some fresh peas right in. The pasta was a one-pot affair, I added halved cherry tomatoes and canned chickpeas to the boiling water just a few minutes before straining. I’m providing the cheat-recipe below, but Smitten Kitchen makes a lovely from-scratch version<a href="https://smittenkitchen.com/2011/06/linguine-with-pea-pesto/"> here</a>. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MIZFgDms6MU2cSANIW_hUrJKAUYe5rhL9WdhEEP5JI945Xt4GuvsrfbG5HSfupgTzTyyrqZUZ2jI2XvUDWf-Z_yejDb1oQYh2ra4rjnH0gXAVPhZOawfRDoPNcXylDJFHxuBxBiCCskw/s1600/IMG_1321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1493" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MIZFgDms6MU2cSANIW_hUrJKAUYe5rhL9WdhEEP5JI945Xt4GuvsrfbG5HSfupgTzTyyrqZUZ2jI2XvUDWf-Z_yejDb1oQYh2ra4rjnH0gXAVPhZOawfRDoPNcXylDJFHxuBxBiCCskw/s640/IMG_1321.jpg" width="596" /></a><br />
The result was sheer perfection: a 15-minute dinner as satisfying as it is summerish. If you have access to a local farmers market, do take the time to go pick out your peas fresh—the sorting process is enjoyably tactile and almost cathartic (do you exercise to relieve stress? No, I pick through and shell peas) and the local pods are unequivocally worth it. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z7eSAz8aTLTyCAyo84f3Hyww1TQVT0rlD6Kqti47pGckOd7gcy0QUUjnGWxLpRsxavusstGNjTSMS22XkJYWVk4VGwTxUItE_wYo817jFxabBW8OaLBld8tpUHiacaCA3CrTdjkLC6nr/s1600/IMG_1348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1580" data-original-width="1600" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z7eSAz8aTLTyCAyo84f3Hyww1TQVT0rlD6Kqti47pGckOd7gcy0QUUjnGWxLpRsxavusstGNjTSMS22XkJYWVk4VGwTxUItE_wYo817jFxabBW8OaLBld8tpUHiacaCA3CrTdjkLC6nr/s640/IMG_1348.jpg" width="640" /></a><br />
<b>Fusilli with Pea Pesto</b><br />
<i>Serves 4</i><br />
<br />
<u>Ingredients</u><br />
6 oz basil pesto (I like Whole Foods version with pepitas, or <a href="https://smittenkitchen.com/2011/06/linguine-with-pea-pesto/">make from scratch</a>)<br />
1½ cups fresh peas (from approximately 1½ pounds peas in pods)<br />
¾ cup grape tomatoes, halved<br />
1 cup canned chickpeas, drained <br />
12 oz fusilli pasta (I used <a href="http://www.norwichmeadowsfarm.com/">Norwich Meadow Farm</a> jerusalem artichoke fusilli, which is fantastic)<br />
Parmesan cheese, for garnish<br />
<br />
<u>Directions</u><br />
1. Cook the peas. Fill a large bowl with ice water. Bring a small saucepan of lightly salted water to a boil, add peas and cook for 2 minutes, then drain and add to the ice water. Drain again. </div>
<div>
<br />
2. In a large bowl, combine the prepared pesto and cooked peas. Use an immersion blender to blend uniformly. (Alternatively, use a blender). It should be very thick, as you'll add liquid later.</div>
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<br />
3. Cook pasta al dente according to package directions. 2-3 minutes before draining, add grape tomatoes and chickpeas to the pot. Reserve about 2 cups pasta cooking water, then drain and return pasta, tomatoes, and chickpeas to pot. Over moderate heat, toss contents with pesto and as much reserved pasta water as needed to smooth and distribute pesto. Adjust seasonings to taste. Serve immediately, topped with fresh Parmesan.<style>
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KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0tag:blogger.com,1999:blog-5249762421005637457.post-17310513731932118002017-06-23T12:31:00.002-07:002017-06-23T12:31:16.850-07:00Summer Farro Salad with Cubed Mozzarella, Tomato & Fresh Herbs Like your favorite college sweatshirt, this <b>Summer Farro Salad with Cubed Mozzarella, Tomato & Fresh Herbs</b> is comfy, trusty, and familiar—as if you've known it for years. Embark on the recipe and you'll be swooning at first bite, a budding courtship that will blossom quickly into a dependable old pal. This recipe is a shoo-in for your regular summer salad rotation, so you're sure to remain well acquainted.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3jXoeBWE7YxdNhCSlENOP3CtssRQWGOGhjjDIDyd-1FfcMf1731TncVxUqHUIL5cg1H2HQaNZHe1gqpmYTWx8YCg-4dlIjvj1e7Wtf4HCWCJOTddfvuSyjcH8J7h3I9TTGrpJOkDh72e/s1600/IMG_1296.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3jXoeBWE7YxdNhCSlENOP3CtssRQWGOGhjjDIDyd-1FfcMf1731TncVxUqHUIL5cg1H2HQaNZHe1gqpmYTWx8YCg-4dlIjvj1e7Wtf4HCWCJOTddfvuSyjcH8J7h3I9TTGrpJOkDh72e/s640/IMG_1296.jpg" width="640" /></a></div>
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Can a salad be described as easygoing? This one-pot farro bowl is a pleasurable cinch. It's effortless to make, store, transport, and keep. The ancillary ingredients are common enough to appeal to any crowd—who can't resist briny olives, juicy tomatoes, and fresh parsley/basil in a slug of tangy vinegar and slick olive oil?—yet just different enough to incite intrigued pause. I know, you were expecting feta after hearing olives and tomatoes, but how refreshing are those soft, tender cubes of mozzarella instead? Did you notice that instead of depending on the dressing to brighten the earthy crunch of farro, the grain is delicately encased in it's own thick, caramelized broth, thanks to cooking along side fresh parsley, garlic and onion in stock-like fashion?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrFQrtllQVSJVGfhVq_iOxDtZO-rS2kIHenjfsXvwQnMnBkEQpyiWOnwhEAAdY5mXL3L_ZKECSpMTSey-fDj-4wHbUgwOOV7toqObxVQYj0c1Gp1c1Rw7jtmecp-xkkhrXOuuGmAjbe6T/s1600/IMG_1299.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrFQrtllQVSJVGfhVq_iOxDtZO-rS2kIHenjfsXvwQnMnBkEQpyiWOnwhEAAdY5mXL3L_ZKECSpMTSey-fDj-4wHbUgwOOV7toqObxVQYj0c1Gp1c1Rw7jtmecp-xkkhrXOuuGmAjbe6T/s640/IMG_1299.jpg" width="640" /></a><br />
Easygoing yet intriguing, the definition of a winning crowd-pleaser. This salad screams "summer picnic" all over it, and it delivers exceptionally.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlZ95ucQ3krFb3W8NguSDmJGM5Bn39M8xLXF9z8m02Dgoi2JSx6Puhrr89KeTqj1qAOsBRYSHixrZ8EUbafh2NnfkPPsPdrm0eZ_Zo-V1G68CbRV0I9WKF9C6715vMtKFSrhQYpclkxzo/s1600/IMG_1303.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlZ95ucQ3krFb3W8NguSDmJGM5Bn39M8xLXF9z8m02Dgoi2JSx6Puhrr89KeTqj1qAOsBRYSHixrZ8EUbafh2NnfkPPsPdrm0eZ_Zo-V1G68CbRV0I9WKF9C6715vMtKFSrhQYpclkxzo/s640/IMG_1303.jpg" width="640" /></a><br />
How familiar are you with farro? Let's switch gears to talk about this wholesome grain. As I recently learned from the <a href="https://www.grownyc.org/grains">Greenmarket Regional Grains Project</a>, a Grow NYC-backed endeavor to encourage consumers to buy locally milled and grown grains & legumes, farro is not a single entity. Rather, it is the blanket term for a family of three grains: <i>farro piccolo</i> (einkorn), <i>farro medio</i> (emmer) and <i>farro grande </i>(spelt). Emmer, the kind most often found in the US, is available in two forms: whole, with a hardened texture similar to popcorn kernels, and softer pearled, resembling the look of barley. Whole farro takes longer to cook—you're looking at 60-75 minutes of simmering unless soaked in advance overnight. Pearled farro has had some of it's bran removed (the seed's outer skin) and thus cooks closer to 15-20 minutes. Does it matter which variety you buy? Not really. Losing some bran in the pearled variety does eliminate a bit of fiber, but the good stuff— "the disease-preventing, metabolism-boosting, blood-sugar-stabilizing, cholesterol-lowering antioxidants, fibers, vitamins, minerals, essential fatty acids, and the like", according to Serious Eats <a href="http://www.seriouseats.com/2014/03/guide-to-whole-grains-ancient-grains-gluten-free-types-of-grains.html">Guide to Whole Grains</a>—is found in the germ, which maintains intact for both varietals. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ffyDfE24-FPdxVr5a9bNXUCwwbXcceNYtEJlwhZ5bIKjoM1MqLqgLkxPqVBHOOeWSr46Srkd0oON58_F86t2RZqG2hHwJ7vg0NV_bzwlCUAzeKXruBgclTmuX8hHcWK39RlvPnMRwfWj/s1600/IMG_1297.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1366" data-original-width="1600" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ffyDfE24-FPdxVr5a9bNXUCwwbXcceNYtEJlwhZ5bIKjoM1MqLqgLkxPqVBHOOeWSr46Srkd0oON58_F86t2RZqG2hHwJ7vg0NV_bzwlCUAzeKXruBgclTmuX8hHcWK39RlvPnMRwfWj/s640/IMG_1297.jpg" width="640" /></a><br />
Given that this recipe is a Northeast locavore's dream—tomatoes, red onion, zucchini, parsley and basil are all in season at the farmers markets—why not go local for your grains, too? "The new frontier in local food," says the Regional Grains Project. In a season where vegetable-speckled, oil and vinegar based salads reign supreme, the timing sure is right.<br />
<b><br />Summer Farro Salad with Cubed Mozzarella, Tomato & Herbs </b>(from <a href="https://food52.com/recipes/5092-summer-farro-salad">Food52</a>)<br />
<i>Serves 8 to 12</i><br />
<div>
<br /></div>
<div>
<u>Ingredients:</u></div>
<div>
<i>For the salad</i></div>
<div>
2 cups uncooked farro </div>
<div>
1 medium red onion, cut in half </div>
<div>
1 clove garlic </div>
<div>
handful of fresh parsley plus 1 tablespoon finely chopped </div>
<div>
1/2 tsp salt, plus more if needed </div>
<div>
1 cup finely diced (about 1/4 "cubes) fresh mozzarella cheese </div>
<div>
2 tsp minced pitted kalamata olives </div>
<div>
1 pint grape tomatoes, cut into quarters </div>
<div>
1 zucchini, cut in quarters lengthwise and thinly sliced (optional)</div>
<div>
1 Tbsp finely chopped fresh basil </div>
<div>
Freshly ground pepper, to taste </div>
<div>
<br /></div>
<div>
<i>For the dressing</i></div>
<div>
Scant 1/4 cup extra virgin olive oil (can use less, I used 1/8 cup)</div>
<div>
1 tsp balsamic vinegar </div>
<div>
1 Tbsp red wine vinegar </div>
<div>
2 tsp honey </div>
<div>
<br /></div>
<div>
<u>Directions:</u></div>
<div>
1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes*. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish). </div>
<div>
2. Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, zucchini, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.<br />
<br />
*This is the cooking time for pearled farro. Whole farro will take anywhere from 40 to 75 minutes to cook. Monitor and taste frequently to determine when the grain is ready—it should be easy to bite yet slightly firm, like al dente pasta. </div>
KvellintheKitchenhttp://www.blogger.com/profile/09194896751760809284noreply@blogger.com0