Bean Salsa

Hello. I'm back with a long lost post. from. last. summer. This salsa/side dish is great for a potluck, your lunchbox, or any upcoming Superbowl snacking. I had it for the first time in June at my sister's Mexican-themed graduation party. My aunt made a quadruple batch of this tasty stuff to set out as an appetizer on all of the tables. I was very happy that she did because it ended up being the only real vegetarian option. It was excellent atop my giant plates (plural!) of cheese nachos. I, of course, had to make a couple of changes to the original recipe. The main thing I did was decrease the sugar from 1 c. to 1/2 c., and it's still pretty sweet. The sweetness is what makes this dish, but I'll save the extra carbs and calories where I can. 

Bean Salsa (or Salad)

Salsa:
1 - 14 oz. can black eyed peas, drained and rinsed
1 - 14 oz. can black beans, drained and rinsed
1 - 14 oz. can pinto beans, drained and rinsed
1 can shoepeg corn, drained
1 small jar of chopped pimento, drained
1 c. chopped celery
2 jalapenos, finely chopped
1 c. chopped green pepper

Dressing:
1 tsp. salt
1 Tbs. water
1/2 c. canola oil
1/2 tsp. black pepper
3/4 c. cider vinegar
1/2 c. sugar
1/8 tsp. chili powder (optional)
a couple healthy pinches cayenne pepper (optional)

1. Layer salsa ingredients in a large bowl or container.
2. Combine dressing ingredients in a saucepan, whisk to incorporate, and bring to a boil.
3. Cool for 1 minute and pour over bean mixture. Cover and refrigerate overnight. Drain liquid before serving with tortilla chips or on it's own.

Bonus! Save the your little glass pimento jars. They're a great way to pack salad dressing, nuts, granola or anything small in your lunchbox.

Gluten-Free Lemon Cream Cheese Cupcakes

I love The Cupcake Station. L-O-V-E, love. Their buttercream is a-maz-ing. To celebrate the Grand Openning of their new Plymouth-far too close for my own good-location, Dan and I got ourselves a little treat. I chose one of my favorites: "Lemon Lust"-lemon cake with lemon white chocolate cream cheese frosting. My gluten-free sister happend to stop by that night, and, with puppy dog eyes, asked if she could just try a bit of the frosting. She too was in love and immediately wanted to make a gluten-free version. Here's what we came up with:

Lemon Cream Cheese Cupcakes
cake adapted from joy of baking
makes 18

1 c. butter, room temperature
1 c. granulated white sugar
4 large eggs
1 tsp. pure vanilla extract
Zest of 1 large lemon (outer yellow skin of lemon)
2 c. Bob's Red Mill gluten gree all purpose baking flour
2 tsp. baking powder
1/8 tsp. salt
1/4 c. fresh lemon juice

1. Preheat oven to 350 °F and place rack in the center of the oven. Line muffin pan with paper baking cups.
2. In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
3. Sift together (we didn't) the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
4. Pour the batter into the prepared cups, smoothing the top with an offset spatula. Bake about 15-20 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove from pan.

Lemon Cream Cheese Frosting

1-8 oz. package cream cheese, softened
1/4 c. (1/2 a stick) butter, softened
juice of half a lemon
finely chopped lemon zest
3-4 c. powdered sugar

1. Beat together the cream cheese and butter until incorporated. Mix in zest and juice.
2. Add sugar in batches, mixing thouroughly after each cup or so.
3. Refrigerate or freeze frosting for 15-20 minutes before piping.

The yellow topping is just a few drops of food coloring whisked into some granulated sugar and sprinkled on top.

These are not exactly light and fluffy. The cake ended up more dense and rich, but still delicious. I think that is due, in part, to the gluten-free flour, and the recipe itself. With 4 eggs, I think the original is leaning more toward a pound cake anyway.

Greek Quinoa Salad

Dan and I spent our Labor Day weekend at a camp in "Up North," Michigan. Despite the rain, we had a fantastic time with extended family and friends. One of the highlights for me was falling asleep in our cold cabin next to the warm glow and crackling of the fire in our fireplace. For a moment each night, I couldn't help but think of Little House on the Prairie.
Being on a particular diet, the thought of going to a camp where I have no idea what type of food we'll be served is a bit unsettling. I figured there would be salads, potatoes, and some fruits and veggies, but to make sure that I had some good vegetarian protein, I made this salad to take along. It worked out great since there was no cooking or heating necessary. Just pulled the container out of the fridge. I didn't really do any careful measuring so the amounts of vegetables and cheese are approximate. Use more or less as desired.
On a side note, I'm taking another evening class this Fall that meets twice a week, so I planning to make many more main-dish salads like this one that can be eaten on the go.

Greek Quinoa Salad
Salad:
3/4 c. quinoa, rinsed
1 1/2 c. chopped, seedless cucumber
1 c. seeded, chopped tomato
3/4 c. canned chickpeas, rinsed
1/2 c. chopped, blanched zucchini
3 Tbsp. finely chopped onion
1/4 c. diced red (or green) pepper
1/4 c. crumbled feta cheese
Dressing:
3 Tbsp. olive oil
Juice of 1/2 a lemon
1 clove garlic, pressed
salt & pepper

1. Cook quinoa according to package directions and place in fridge to cool. Meanwhile, chop vegetables and set aside.
2. Combine dressing ingredients in a small bowl and whisk to incorporate.
3. In a large bowl, combine cooled quinoa, vegetables, feta, and dressing. Season with extra salt and pepper to taste. Refrigerate in an airtight container for up to 3 days.

Quinoa Salad with Asparagus and Tomato

What I am not going to say again, is that I am sorry for not posting in such a long time. I'm not going to apologize for the craziness that has been my life for the last 2 months, while working full time, and taking a statistics class 4 nights a week. I will however share this delicious salad that I had for dinner the other night. What I will apologize for is the lack a variety in these last 3 posts. Quinoa, then asparagus, then quinoa + asparagus. They're just too delicious, and I have been on a mission the last two weeks to spend as little $$ as possible on groceries, and use up what we have in the pantry and freezer. The exception is fresh produce, which I could never go a week without. Here's the result:

Quinoa Salad with Asparagus and Tomato

For the salad:
3/4 c. quinoa
1 1/2 c. water
1/2 bunch of asparagus cut into 1 inch pieces (about 1 1/2 c.), steamed
1 medium vine tomato, seeded and diced (about 1/2 c.)

Dressing:
1 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. balsamic vinegar
salt and pepper

1. Using a sieve, rinse quinoa under cold running water.
2. Bring quinoa and 1 1/2c. water to a boil in a medium saucepan. Reduce heat, and simmer for 12-14 minutes or until tender and all of the liquid is absorbed.
3. Meanwhile, whisk together the olive oil, lemon juice, vinegar, and salt and pepper. Set aside.
4. Pour cooked quinoa out onto a large plate to cool (about 10 minutes).
5. In a large bowl, mix quinoa, asparagus, and tomato. Pour dressing over quinoa mixture, and stir to combine.
6. Serve topped with parmesan or feta cheese (optional).

Makes 2-3 entree size portions or 4-6 for a side dish.

Note: If you would like a hot salad, skip the cooling step. Alternatively, if your preference is for a cold salad refrigerate for about 30 minutes before serving. My preparation was served room temperature.
P.S. It's even better the next day! Just put it in the microwave for 30-60 seconds to take the chill off.

Grilled Asparagus

I was so excited to find some of the first fresh MICHIGAN asparagus in the grocery store the other day. That means that Farmer's Market season is rapidly approaching. I can hardly wait for our first trip. Anyway, this is by far my favorite way to prepare asparagus. Yes, even better than in that pasta. It's so simple, so fresh, and just makes me happy. Remember what I said about grill flavor. I look forward to warm weather vegetable grilling almost as much as kids do the ice cream man.

Grilled Asparagus
There are no real measurements here, just add spices until it "look good," and if your not into spicy, you could substitute paprika for the cayenne pepper, or omit it altogether. 


1 bunch fresh asparagus
2-3 Tbsp. olive oil
sea salt
fresh cracked pepper
garlic powder

cayenne pepper

1. Preheat grill. (I turn our little Weber to medium-low b/c it gets really hot!)
2. In a 13 x 9" baking dish or other shallow pan, whisk together oil and spices. Set aside.

3. Clean, and trim woody ends from asparagus and toss in the oil mixture, coating well.

4. Lay asparagus directly onto hot grill. Turn every couple of minutes until desired doneness, about 10-20 minutes depending on how hot your grill is and the size of the asparagus. If your not particular about presentation, place grilled asparagus back into your olive oil dish. It will only pick up more flavor.

Quinoa-Stuffed Peppers

After preparing a lunch-something very similar to this-for a crowd of hungry volunteers, and receiving rave reviews, I was reminded how much joy it brings me to help people get excited about healthy food. A few very satisfied customers made the comment that I "snuck vegetable on them." Yesss! Healthy food truly can be delicious, and it doesn't have to be complicated either. This recipe is a serious veggie sneaker and a crowd pleaser, if you can convince them to try quinoa that is. If you run into that challenge, I don't see why you couldn't substitute brown rice. I always tell curious people that quinoa kinda tastes like brown rice anyway. This recipe makes quite a bit of filling, so be prepared. I made the full batch, filled six pepper halves, and still had plenty leftover for freezing. My only critique of these little masterpieces is that the peppers turned out really mushy far too overdone for our taste. The recipe calls for a full hour in the oven even before topping with cheese. In retrospect, it seems like an awful long time to bake peppers considering that the filling is already cooked. When I pull the leftovers out of the freezer for round two, my plan of attack will be completely different. I plan to grill the peppers for a few minutes, then fill, top with cheese, and place in the oven or broiler just long enough to melt the cheese and create a slight crust on the top. Mmmm...everything is better with a little grill flavor.

Quinoa-Stuffed Peppers
adapted from vegetarian times

1 medium onion, finely chopped (1 cup)

2 Tbsp. olive oil

2 ribs celery, finely chopped (1/2 cup)

1 Tbsp. ground cumin

2 cloves garlic, minced (2 tsp.) - I pressed mine
1 6-oz. package fresh, baby spinach
2 15-oz. cans diced No Salt Added tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed.

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Grease baking dish with cooking spray.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Bake 15 minutes or until peppers just start to soften. Turn Broiler on Low setting. Top each pepper with remaining cheese and broil 5-10 minutes until cheese is a bubbly, golden brown.

Notes:

-The original recipe calls for a 10-oz. pack of frozen spinach, but I really wanted fresh. Your choice. If you do use fresh, it will take longer to reduce the liquid as described at the end of step 1.

-The original also calls for reduced-fat cheese, so if you're watching fat or calories keep that in mind when reviewing the nutrition facts published by vegetarian times.

-As far as the cheese goes, buy a brick and shred it yourself. It's usually cheaper than the pre-shredded stuff in the bags, and it melts and tastes better too.

-I love recipes like this one that give both measurements and quantities. It makes shopping so much easier. I recommend that you do this with your own recipes.

-I was only able to get about 1/2 cup of the quinoa mixture into my peppers, they must have been small.
Enjoy!

*Update*-7/14/10-The cooking times and photo above reflect my changes after round two with the leftovers. They turned out much better this way. The peppers were hot and cooked, but still had a little crunch, and the broiled cheese topping made the dish. Didn't end up grilling...it was rainy. As for the frozen filling, I transferred it from the freezer to the fridge the night before to start the slow thaw, then defrosted/heated it in the microwave before filling the peppers.

Mexican Breakfast with Tomato Avocado Salsa

This is one for the rotation. I want to eat it everyday. We were literally head-over-heels in love at first bite, and...it's a complete meal. Not a side, not a dessert as I seem to have been making these days. However, the following is more of a guide than a recipe, a little of this a little of that-I warned you. This "guide" was adapted from a cookbook (more on that later) that I got for Christmas and have been dying to use. This dish just makes me even more excited to try more. Think a cleaner, brighter, simpler huevos rancheros. The salsa was the key; my own, crazy simple, yet euphoria-inducing little concoction. Instead of a rich tomato and onion stew-like sauce, the salsa brings a fresh flavor to the mix, the best part being the major kick of lime.

Mexican Breakfast
adapted from The Family Chef, the recipe titled:
"jill's favorite mexican breakfast"

4 corn tortillas
canola or peanut oil for frying
1 c. black beans (from a can), drained and rinsed
cumin
garlic powder
salt and pepper
1 c. shredded cheese - we used a combo of colby-jack and cheddar
4 eggs, fried, poached, basted, scrambled whatever you prefer

1. Prepare the salsa (recipe below). Set aside.
2. Preheat a tablespoon or two of oil in a skilled over medium-high heat. You can test the oil by putting a strip of tortilla in it. Once it sizzles and bubbles, the oil is hot enough. Fry one tortilla at a time until golden brown and crispy. Remove tortilla from the pan and place on a plate or cookie sheet lined with paper towels.
3. In a microwave-safe bowl, season the beans to taste with a sprinkle of cumin, garlic powder, salt and pepper and smash them up with a fork or potato masher. Microwave for 30 seconds to 1 minute until hot. (You can do this on the stove too, but I was trying to save a little time.)
4. Divide the crispy tortillas onto plates. Spread 1/4 c. of beans on each tortilla. Add cheese, dividing evenly.
5. Place one egg on each tortilla. The heat from the eggs and beans will melt the cheese.
6. Top each one with a spoonful of salsa. Enjoy!
Serves 2-4

Tomato Avocado Salsa

1 avocado, diced
2 tomatoes, seeded and diced
1 clove garlic, crushed
the juice if 1/2 a lime
onion powder and salt and pepper to taste

I cut into this one, but Dan likes to pick them up like a piece of pizza.

Product Review: Whole Foods' 365 Gluten-Free Baking Mix

This is the first of maybe a couple, maybe many, product reviews. I decided to do this for the simple reason that when I find something good, I want you to know about it. This month, I made a batch of Valentine Swedish Butter Cookies for the gluten-challenged members of my family who seriously miss having them at Christmastime. The cookies turned out great. They were a bit more crumbly than those made with wheat flour, but there was no compromise in flavor. Plus, you can't beat the conveniece of an all-in-one mix. If you are familiar with gluten-free baking, you know the time, effort, and money involved in finding all of the ingredients required for recipes like this one. This 16 oz. package was about $4 and contained exactly, and I mean exactly, the amount necessary a single batch. After measuring out what I needed for the dough, there was still a bit left in the bag for rolling and cutting. The only drawback was that the dough got super hard in the fridge, and needed some serious kneading before I could even think about rolling it. Overall, I give it a 5-star rating. Take that for what it's worth considering that this is the first batch of gluten-free cookies I have ever made. : )

Oh, and the frosting was the perfect use for that pink, gel food coloring I had sitting in my cabinet after the Red Velvet craziness.

Rosemary Roasted Potatoes

I have been roasting potatoes for a while. Get a few Idaho baking potatoes, dice them up, give 'em a toss in some oil and sprinkle with any combination of herbs and spices. Super easy and pretty delicious. But, when I came across the cute little container of baby gold (Yukon Gold) potatoes in the produce section I was inspired to put a twist on the old staple. Gold potatoes have a distinctly creamy, buttery flavor that other starchy and waxy potatoes lack, and the cute little baby ones are sweeter too. Try them, try them Sam I am! (Dr. Suess' b-day is just around the corner.)

Rosemary Roasted Potatoes
barely adapted from Ina Garten

I whisk the olive oil and spices together in a bowl before prepping the potatoes. This way the garlic and rosemary can begin to infuse the oil with their flavor. I would definitely recommend doing this if you use dried rosemary, as I did. The addition of the red pepper flakes gives it just a hint of heat.

1 1/2 pounds baby gold potatoes
2 Tbsp. good olive oil
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper

1 Tbsp. minced garlic (3 cloves)

2 Tbsp. minced fresh rosemary leaves or 2 tsp. dried
1/4 tsp. red pepper flakes

1. Preheat the oven to 400 °F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

3. Remove the potatoes from the oven, season to taste, and serve. 

Besides using baby golds, I am pretty sure these taters came out better than any previous batches because I never cooked them long enough and I used to use a glass 13" x 9" pan. Roasting in a glass pan? I know, I know...

Coleslaw with Citrus Vinaigrette

I seem to get asked all kinds of weird questions about food. "Do you want a cabbage?" was a new one. A friend accidentally purchased a green cabbage mistaking it for a head of iceberg lettuce, and had no use the the crucifer. So I took it (a. because I didn't want it to go to waste, and b. it gave me a chance to be creative with something I had no intention of cooking with anytime soon), and made this lovely salad for the Superbowl party that we would both be attending. I don't know about anyone else, but we certainly enjoyed it-by the plateful. The dressing is a slight adaptation of a recipe from Bahama Breeze, one of our favorite restaurants. I just love it when restaurants post recipes on their websites and they have a bunch. There are however two different recipes on their site for "Citrus Vinaigrette," but I chose this one because I already had all of the ingredients and I thought it would be better for a coleslaw. The other one calls for creole seasoning, a flavor I really wasn't looking for for this.

Coleslaw with Citrus Vinaigrette
by me, with some help from Bahama Breeze

Coleslaw

1 green cabbage, shredded
3 c. shredded red cabbage, most of a 10 oz. package
2 carrots, grated
1-1/2 c. diced red pepper
4-5 green onions, finely chopped, about a 1/2 c.

Citrus Vinaigrette

1/2 c. White Wine Vinegar
1/4 c. Orange Juice, fresh squeezed
1 Tbsp. Lemon Juice, fresh squeezed
1/4 c. Extra Virgin Olive Oil
1 Tbsp. Mustard
1 Tbsp. Fresh garlic, minced
1-1/2 tsp. granulated sugar
1 Tbsp. Brown Sugar
1/4 tsp. Salt & Black Pepper, fresh ground

1. Combine vegetables in a large bowl.
2. To make the dressing, combine all of the ingredients in a blender and process until thoroughly blended.
Vinaigrette can be made a day in advance and kept refrigerated.
3. Dress the coleslaw and store in the refrigerator until ready to serve.

This was much better the next day after the cabbage had a chance to soak up the dressing and soften up.

Vegetable Lover's Chicken Soup

T'was the day after Christmas and all through the house, the in-laws were stirring with hungry mouths. So I whipped up some soup just as quick as a flash, and we all settled down for a midday... meal (nothing rhymes with flash).  OK. I'm done. Anywho, after many days of cookie binges, a soup and salad lunch was the prefect way to feed a family of hungry people without contributing to our mutual malaise. I served my Taco Soup, Smooth Vegetable Soup, both of which I had in the freezer, and this new one. It's simple, but in my opinion way better than your average chicken noodle. Not that I have anything against egg noodles and carrots, but it's been done...a lot. The wine adds depth to the flavor and makes it seem like something special, and the red and green vegetables, or should I say fruits, make it rather festive for the holidays.

Vegetable Lover's Chicken Soup  (or Italian Chicken Soup as I have been calling it)
adapted from Eating Well

1-2 Tbsp. olive oil
2 large boneless, skinless chicken breasts cut into small pieces
3 small zucchini, finely diced
2 shallots, finely chopped
3 roma tomatoes, chopped
3 cans (14 oz.) low-sodium, fat free chicken broth
1 heaping tsp. Italian seasoning
salt and pepper
3/4 dry white wine (I used Chardonnay)
1 1/2 c. water
3 c. packed baby spinach
1/2 c. orzo pasta
grated parmesan cheese

1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2. Add zucchini, shallot, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Add tomatoes, broth and wine; increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook for about 10 minutes. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes. Serve topped with parmesan cheese.

The original recipe says to add the orzo in with the tomatoes, broth, and wine. I chose to cook it seperately in order to keep the recipe gluten-free. Plus, having the pasta seperate prevents any leftovers from having overly bloated, saggy, chunks that look vaguely like noodles. Just add a spoonful to each portion as desired.

Black Bean and Pumpkin Soup

This recipe was a result of a lonley can of pumkin that had been sitting in my pantry for over a month, and would stare at me every morning begging for a purpose.  I was desperately searching for a savory and healthful application all while being taunted by the Pumpkin Roll recipe on the back of the can. As I said before, sometimes you just have to back away. The web, and many other blogs did not disappoint. Pumpkin soup recipes are more common that I would have thought. Many are sweet, rich, and thickened with cream. I chose beans, surprise, surprise. I was pleased with how it turned out, but I'm still trying to convince that picky guy I live with. Give it a whirl, and let me know what you think.

Pumpkin Soup
compiled from many sources, inspired by smitten kitchen

2 Tbsp. butter
1 Tbsp. olive oil
1 c. finely chopped onion
2-3 cloves garlic, crushed
1 tsp. cumin
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/8 tsp. curry powder
pinch of cinnamon
2 cans (15 oz.) black beans, rinsed and drained
1 can (14 oz.) No Salt Added diced tomatoes
1 can (15 oz.) pumkin puree
1 quart (4 c.) low sodium vegetable stock
2 tsp. white wine vinegar
salt and pepper to taste

1. In a 6 quart stock pot, combine butter, oil, oinion, garlic, and spices. Cook over medium heat until onions are translucent and just starting to brown.
2. Meanwhile, coarsely puree black beans and tomatoes in a food processer. It should only take a few long  pulses.
3. Add bean mixture, pumpkin, and vegetable stock to the pan. Bring to a boil, and reduce heat to a simmer.
4. Continue cooking uncovered for about 25 minutes or until the soup begins to thicken. Add vinegar and continue simmering for an additional 5 minutes. Serve plain or garnish with pumpkin seeds, sour cream, or an extra splash of vinegar.

Cashew Apple Salad

It's been a while since I've been in a yoga class, and I really miss it. I miss the routine relaxing feeling of going through a sun salutation in a room full of friendly strangers, where all other thoughts and worries seem to float away. I haven't really thought about it this way before, but I kind of have an alternative to this feeling in the kitchen. Cooking in general (and apparently writing about it) has a therapeutic effect on me especially if what I am cooking is something that I know and love, and I don't have to worry about following a recipe. Making salads compounds this feeling. I have always enjoyed chopping fresh, colorful veggies with no real exactness and piling them high into a bowl. There is something very zen about it. I happen to love eating salads too, and crave them almost as much as chocolate chip cookies, and am a total sucker for a good salad bar or deli with a variety of vegetable, pasta, fruit, and potato salads to delight the palate. My daydreams have been preoccupied with this particular combination for several months, ever since some good friends introduced us to it. This salad really is perfect any time of year. The dressing is light and bright and accompanies a summer barbeque quite nicely-which is how we first had it-while the apples and nuts make it somewhat harvesty (my blog-I'll make up words if I want to) and wintery. Now that I think about it, some dried cranberries might make an aesthetically pleasing and flavorful addition.

Cashew Apple Salad
adapted from the Chicago Sun-Times and kristenmclane.com

Salad:
1 head romaine lettuce, red romaine, or red leaf lettuce
2 Granny Smith apples, sliced thin
1 c. lightly salted cashew halves
1 c. shredded swiss or mozzarella cheese

Dressing:
1/2 c. canola oil
1/3 c. white wine vinegar
1/4 c. sugar
1 Tbsp. red onion, finely chopped
1 Tbsp. poppy seeds
1/2 tsp. dry mustard

1. Combine dressing ingredients in a well sealing container and shake vigorously to mix.
2. In a large bowl, combine lettuce, apples, and cashews, and toss with desired amount of dressing. (I use less than half of what this makes)
3. Serve immediately topping each serving with cheese. Alternatively, add the cheese in step 2 with the other ingredients. We add it to each serving becuase of the swiss vs. mozz battle in my house.

Another option for the dressing is to combine the ingredients in a food processor or blender to create an emulsion by drizzling in the oil, yielding a creamier dressing.

Taco Soup

It's getting colder and time for some warm comfort in a bowl, and this might be just the thing to satisfy your hunger while saving you some calories (if you skip the chips and cheese) for the mashed potatoes and pies you'll no doubt be indulging in this week. I first had this soup a couple years ago when a neighbor brought it to a potluck dinner. I immediately fell in love with it...and then modified it ; ).  I made this over the weekend for a potluck of my own and it was a success once again.  It couldn't be any easier-just open a bunch of cans and dump. This is great for a crowd becuase its easy and cheap. The best part is that it is very forgiving and you can swap out whatever you want. Rather have more black beans? Add another can. Don't like black beans? Add a second can of chili beans or omit them altogether. You can use some leftover chicken (or turkey) and cube it, ground beef, ground turkey, Morningstar crumbles, etc. I do make it quite often with out any meat or meat substitute at all and it's equally wonderful. My one recommendation is that you do use No Salt Added ingredients and my salt-free taco seasoning as much as possible. Using the regular stuff makes it quite salty, and it's better to add a little salt while its cooking and control the amount yourself. Make sure that you do taste it because canned beans already have quite a bit of sodium and so does the ranch seasoning.

Taco Soup

olive oil
1 lb. ground chicken breast
1 medium white or yellow onion, finely diced
1 can (14 oz.) hot chili beans
1 can (14 oz.) black beans, rinsed and drained
1 can (14 oz.) white beans, rinsed and drained
1 can (14 oz.) No Salt Added, corn undrained
1 can (14 oz. ) No Salt Added, diced tomatos
1 can (14 oz.) tomato sauce
1 can (4 oz.) diced green chilis
8 tsp. homemade taco seasoning or 1 store bought packet
1 packet ranch seasoning
water

1. In a large skillet, heat 1-2 tablespoons olive oil over medium heat.  Add onion and saute until soft.
2. Remove onion from the pan. Add a little more oil and the chicken to the pan. Season with a few pinches of taco seasoning and cook through.
3. Add onion, cooked chicken and the remaining ingredients to a 6 quart crock pot, along with 2 cans of water. I use the water to rinse out the cans first to get any sauce that sticks to the inside.
4. Stir to mix ingredients, making sure to dissolve seasonings. Cook for 8-10 hours on Low setting or 4-5 hours on High.

Garnish with shredded cheese, tortilla chips, sour cream, green onion, avocado...anything you can think of.

*Update* - 1/14/2010 - I recently made this recipe as a vegetarian chili to top baked potatoes. Just drain the corn and diced tomatoes, omit the extra water (and chicken), and only use about 2/3 of the can of tomato sauce. I added some chopped red and green peppers too. Thick and delicious!!

Aloo gobi mattar bhaji

(Potato, Cauliflower, and Pea Bhaji)

I recently posted the comment "So many recipes, so little time..." on a random social networking site. To which, a rather snarky friend of mine replied "So many friends to invite over for dinner..." We made a date, and when the husband's away, the garam masala will play. Dan is not a fan of Indian food so I had to take this opportunity seriously. Aloo gobi was the very first Indian dish that I ever tried-at the time, it seemed the most "safe." It was, and I have been in love with the dish and the cuisine ever since, much to the dismay of my better half. It only makes sense that this would be the first dish I try my hand at. The recipe is from a great little book that I recieved for Christmas last year, and is one of my few cookbooks. Who needs a ton of cookbooks when you have the internet? I really do feel this way, but also say it to defend my somewhat lonely collection of books. The book is Global Vegetarian Cooking: Quick & Easy Recipes From Around the World. It's very user friendly, and when they say easy they mean it. The book is full color, it has an introduction all about food and nurtrition, and each recipe has a paragraph preceeding it that tells a little story about the culture and the dish. My only gripe is that many of the recipes have the ingredients listed by weight, this one calls for 1/2 pound each of the cauliflower, potato, and peas. And since I don't have a kitchen scale-sigh-I have to rely on the ones at the grocery store. For the record 1/2 lb. heads of cauliflower don't exist, and exactly how much is a 1/2 pound of frozen peas from a bag anyway? I did the work for you on this one by simplifying the amounts and adjusting the spices accordingly. The red pepper flakes were my addition and next time I'll be adding more!

Aloo Gobi Mattar Bhaji
adapted from Global Vegetarian Cooking

1 small head cauliflower (1 1/2-2 lbs.), cut small
1 medium baking potato, peeled and diced
1 c. frozen peas
2 tbsp. canola oil
3/4 tsp. chili powder
1 1/2 tsp. turmeric
3/4 tsp. garam masala
3/4 tsp. cumin seeds
1/8 tsp. red pepper flakes
salt (a few pinches)
2 tbsp. fresh cilantro, chopped

1. First, heat oil in a large skillet over medium heat and fry the chili powder, turmeric, garam masala, cumin seeds, and pepper flakes for 30 seconds-1 minute.
2. Then add the vegetables, half the cilantro and salt, and stir-fry to mix the ingredients for 1-2 minutes.
3. Pour in a little water to cover the base of the pan. Put on the lid and cook for 10-15 minutes, stirring from time to time and partially mashing the ingredients.
4. When cooked, garnish with the remaining cilantro leaves before serving.

This was beyond easy and so fragrant and delicious, but not overwhelming. I served it with Trader Joe's Garlic Naan-the original naan is fantastic too. You can find them both in the freezer section.

*Update* - 1/16/10 - I made this again this week, and for those of you who are wondering if it's really necessary to buy cumin seeds for this...it's not. I accidentally used 3/4 tsp. ground cumin instead just beacause that's what I am used to grabbing and I couldn't tell the difference.

Deviled Eggs

The older I get the more I miss my great-grandmother, Marie. She was incredible. She passed away when I was 18.
As a child, I was very blessed by spending my days at my great-grandparent's house, rather than a daycare. I know how special this was because many people never even get to meet their great-grandparents let alone see them 5 days a week. Grandma was a firey Irish, Catholic woman who always made her opinion clear, especially in conversations with my grandfather. She also made it abundantly clear that she loved me to death. She read Little Red Riding Hood to me so many times that she probably could recite it in her sleep. She taught me how to prune and pick flowers from her rose bushes (after a five-leaf cluster), and place them in a glass on the kitchen window sill above the sink. She would let me play in that sink for what seemed like hours. I would put a stool up to the counter so that I could splash in the soap bubbles, and fill and pour out measuring cups full of the steamy water. However, Grandma didn't hesitate to shove a fresh bar of Caress in my mouth after I got angry with her and called her a name. All done with love.
For the most part Grandpa was the cook, and what a cook he was. From fresh baked breads, which made the most incredible toast, to soups, roasts, casseroles, and cookies. He grocery shopped every day. While eating breakfast, he would often ask us what we wanted for lunch or dinner! I used to think he was crazy, and now I find myself thinking about it too. So he was the daily chef, but on Easter and Thanksgiving, Grandma and Grandpa would both be in the kitchen, with the doors closed. The holidays always felt different in that house. Oh, the smells coming from that kitchen. The china placed just so on the white linen covered dinning table. It was very different from the work week. Occasionaly, I'd sneek past the double doors to watch as she basted the Ham with Sprite, or stirred something on the stove. One specialty that appeared only on Easter was her deviled eggs. She never had a recipe that I knew of-just a little grandma magic. When she slipped away, so did the recipe. For the next few years, Easter came and went, but without the deviled eggs.

After searching through many cookbooks I decided to try them for myself, but it didn't pan out. Something was not quite right. I tried onions, onion powder, garlic, vinegar, etc.. Finally, Easter 2006, after consulting with various family memebers. I got it-well, as close as it gets. So, without further adieu, my (grandmas's) deviled eggs.

Deviled Eggs

12 large, hard cooked eggs

2/3 c. Miracle Whip

1 tsp. yellow mustard

1 tbsp. dill pickle juice

salt and pepper

paprika

Peel eggs, slice in half lengthwise, and remove the yolks. In a small bowl, smash yolks with a fork until fine. Add remaining ingredients and mix well. Fill a piping bag (or a plastic freezer bag with a corner cut off) with the yolk mixture, and fill the whites. Sprinkle with paprika for garnish.

I know, after all that build up, it's a very simple recipe, but it's a great one. The secret is using Miracle Whip rather than mayo, and adding the pickle juice. Note that the pickle juice and mustard measurements are approximate becuase I ususally just add some and taste until they are right. I do have a few tips though. For easier peeling, boil the eggs and refridgerate them overnight before peeling. I was in a hurry this time and peeled them after refridgerating for 3 hours, and I did notice the difference. Also, tap the eggs on the counter to crack the shell all the way around, and peel under cold running water. Even though I do measure the Miracle Whip, they do turn out a bit different each time. This time I think my yolks were smaller than normal and the proportions were a bit off. Not perfect, but very, very good. Enjoy.

Monster Cookies

About a month ago, we had the honor of being a part of one of the most beautiful weddings I have witnessed. It took place in Archbold, Ohio at Sauder Village. I had some free time before the ceremony and headed over to the Doughbox Bakery located just out in front of the village. The bakery sells everything from dinner rolls and noodles to freshly made doughnuts and pies. My eyes were locked on the cookies. They had chocolate chip, peanut butter, sugar, the usual fare...and monster cookies. Regretably, I only purchased one (the size of my face) for Dan and I to share. My favorite cookie will always be chocolate chip, but this monster gave it a run for its money. Oatmeal, peanut butter, chocolate chip and m&m! Since then, I have been looking for a recipe. I actually found a hand written one that I was given many years ago, but never tried. However, that one made a gigantic batch and included corn syrup, which I did not have, and made me a bit skeptical. I finally decided on this one.

Monster Cookies

from Paula Deen

3 eggs

1 1/4 c. packed, light brown sugar

1 c. granulated sugar

1/2 tsp. salt
1/2 tsp. vanilla extract (I doubled this)
1 1/2 c. creamy peanut butter
1 stick butter, softened
1/2 c. chocolate candies (I was very generous; used closer to 3/4 or 1 c. ;)

1/2 c. chocolate chips

1/4 c. rasins, optional (I opted out!!!)
2 tsp. baking soda

4 1/2 c. quick cooking oatmeal,  not instant (the 1 minute kind)

Preheat oven to 350 °F. Spray cookie sheets with non-stcik spray, or use parchment paper.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the m&ms, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto cookie sheets.
Bake for 8-10 minutes. Do not overbake. Let stand for 3 minutes (or longer) before transferring to cooling racks.

Oh, I decided to use dark chocolate m&ms for these cookies, and I am sure glad that I did. I highly recommend it if you like dark chocolate. Also, make sure that you use a very sturdy spoon or spatula to mix the batter-it gets super thick and tough to stir towards the end. The recipe instructs that you should not overbake. I heeded the warning and was very pleased. I baked the cookies until they were just barely turning brown around the outside. The top of the cookies looked like they were still a bit raw, but don't be afraid, once cooled they were not undercooked, but wonderfully chewy.

So, this recipe is not exactly like the ones that I had at the bakery. It might be better! Either way, I guarantee that they will be a favorite. And, with all of the protein and fiber from the oatmeal and peanut butter, these monster cookies are practically a health food. At least that's what I am telling myself.

Cute cukes, checca, and chocolate

Dan and I had the privilege of having a dear friend over for dinner the other night, so I decided to mix the experimental with a family favorite. Our appetizer was inspired by Cherrapeno's Boursin, Tomato, and Cucumber Nibbles. I absolutely love seedless cucumbers, and I fell in love with this idea as soon as I saw it. Instead of Boursin, I mixed a bit of garlic hummus, feta, and fresh cracked pepper (of course) with some reduced fat cream cheese, and topped it off with a fresh slice of tomato and a drizzle of balsamic vinegarette. They were scrumptious.

The main course was Giada's Spaghettini with Checca Sauce -barely modified. This is a dish that my Mom makes all the time, usually a triple to quadruple batch when the whole family is around. We just can't get enough of it, which is saying something considering that we can all be pretty picky. I have made checca with my Mom many times, but the was the first time on my own. For some reason, Mom's tastes better. Maybe it's the homegrown basil she uses or the extra pinch of love she adds when my back is turned. Either way, our's was still quite satisfying, and there is nothing better than openning up the food processor and taking a great big whiff of the fresh tomato sauce. Mmmmmm...

                                      ...I wish I could make this scratch-and-sniff

Spaghettini with Checca Sauce

8 ounces thin spaghetti

4 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, crushed

1 (12-ounce container) cherry tomatoes, halved 

1 ounce grated Parmesan

8 to 10 fresh basil leaves

Salt and freshly ground black pepper

3 tablespoons olive oil

4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Salt and freshly ground black pepper

Cook the pasta in a large pot of boiling water until tender. Stir often to keep it from sticking together.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta and do not rinse. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Serve immediately.

I did not reserve any pasta water as Giada recommends. I used a container of grape tomatos this time, and they were very juicy. I actually removed a bit of the liquid that came out of the sauce. I have read reviews of this recipe stating that the fresh garlic flavor is too stong or intense. Never! I will warn you, however, that you should not plan on meeting anyone new within 2 days of eating it. : ) The smell and taste do not go away, but it's well worth it as far as I'm concerned. OK, if you are not into the strong garlic flavor, either use only one clove, or try roasted garlic. 

Finally, dessert! Beware...stream of consciousness. I have been thinking about the cooler weather and hot chocolate, Abuelita hot chocolate to be exact, with it's cinnamon-y goodness, which makes me think of other spiced chocolate like the chili chocolate bar that Dan and I found at a museum in New York several years ago and the way it tickles my taste buds. So...I decided to make a chili, cinnamon pudding.

Spiced Chocolate Pudding with Whipped Cream, adapted from Cooking Light

1/2 c. sugar

3 Tbsp. cornstarch

3 Tbsp. unsweetened cocoa

1/4 tsp. salt

2 1/2 c. skim milk

1/2 cup evaporated milk

2 oz. semi-sweet chocolate, finely chopped

1 tsp. vanilla extract

1/2 tsp. cinnamon

generous pinch of cayenne pepper

Combine first 4 ingredients in a medium saucepan; stir with a whisk. Gradually add milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring contantly with a whisk. Reduce heat and simmer 5 minutes or until thick. Remove from heat; add chocolate, stirring until melted and mixtre is smooth. Stir in vanilla, cinnamon, and cayenne and mix well. Pour into a bowl, cover the surface with plastic wrap, and refridgerate overnight.

Just before serving prepare Whipped Cream. Pour a half pint of heavy cream and 1 tsp. vanilla extract into a chilled mixing bowl. Slowly add 1/2 c. powdered sugar while beating on medium speed with a whisk attachment. Continue beating until stiff peaks form.

The flavor turned out awesome! Rave reviews, especially fom my parents who were lucky enough to sample the left-overs. But, I have to confess. My futile attempt to save calories and fat cost me a bit with this one. The pudding did not thicken up a much as I would have liked. Next time I will use the 1% milk that the recipe calls for...or maybe just 1/2%, we'll see.

Oh, and I almost forgot. I saw this the other day after thinking even more about soups...it's a great place to start.

Soup Success - Smooth Vegetable Soup

My usual excitement and anticipation for weekend cooking was replaced with aprehension when it came to the soup. I have been wanting to make a vegetable soup for some time now, but was a bit nervous since the majority of my last soup adventure was digested by the garbage disposal rather than our stomachs. I followed a recipe, but it was bad. So this time, I decided to wing it. I did my usual research of perusing what seemed like dozens of recipes, and this is what I came up with...a winner!

Smooth Vegetable Soup

2 tbsp. olive oil
2 large cloves garlic, crushed
1 medium cooking onion, chopped (about 1 cup)
2 carrots, chopped
1 medium baking potato chopped
1 plum tomato, chopped
1 (15 oz.) can chick peas, drained and rinsed
2-12 oz. packages frozen green peas
4 c. low-sodium vegetable stock
2 c. water
1/4 tsp. thyme
1/8 tsp. cayenne pepper
3/4 tsp. fresh cracked pepper
salt to taste (forgot to measure; a few turns of the sea salt grinder)

Heat oil, garlic and onion in your favorite stock pot on medium-high heat until onions just start to soften. Add carrots and cook for an additional 2 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 20-25 minutes. Transfer soup in batches to a blender or food processor and puree until almost smooth. (I like a few tiny bits left in the mix) Garnish with fresh grated parmesan and more pepper. Serve with some crusty bread.

Tip: After simmering, I transfered the soup to another stock pot before blending. This way you can pour your pureed soup back into the original cooking pot to mix and to reheat if necessary.

This recipe makes a decent amount. Plenty to eat and enough to freeze for later. Enjoy!

Welcome!

Well, after thinking about it for months and months, I have finally started this, my cooking blog. Why "Playing House"? I am by no means an expert, and I usually feel like I am just playing in the kitchen. A little of this a little of that, which can be challenging when it comes to sharing recipes because I rarely write things down, but I am trying. Also, if you are not already aware Dan and I are Jack Johnson fans. I especially like his song "Do You Remember," in which, he shares how his wife used to, and still does, describe their life together as "playing house." I plan to be playing for a long, long time. For my first entry it is only fitting that I share our version of rice & beans. It's a staple around the world, as well as in our home (we make it at least once a week).

Black Beans and Rice

1-2 Tbsp. Olive Oil
1-2 cloves garlic, crushed
1 cup long grain, white rice
2 (15 oz) cans black beans, well rinsed
1 (15 oz) can tomatoes and green chilies - we like Red Gold, hot

Prepare rice according to package directions. While rice is cooking, add oil and garlic to a skillet on medium heat. When the oil starts to bubble, add the tomatoes and green chilies (DO NOT drain) and black beans. Stir and simmer for about 15 minutes until the sauce begins to thicken. You can smash some of the beans with the back of a spoon to help it along. Serve beans over rice.
There you have it. Cheap and DELICIOUS!
...and a special thanks to my mother-in-law who got me hooked on this. :)
Please note that this site is still under construction and may change quite a bit in the next week.