The Great American Pastime

Game 3 of the World Series, and obviously, the dinner of choice is Cioppino!



No, just kidding, I really was just craving tomato-y seafood-y salty food tonight, so made a quick detour to Whole Foods on my way home from work to score some misto de mare. I pretty much just made this up as I went along, because basically cioppino is just mixed seafood braised in a tomato/garlic/wine broth. Easy peasy. This is usually served over or with pasta or garlic bread. We served it over steamed spinach.

Cioppino with Steamed Spinach
serves 2-3



1 tsp olive oil
5 cloves garlic, minced
2 T tomato paste
3 1/2 tsp crushed red pepper
3 large tomatoes, diced
2 T parsley, minced
1 tsp dried oregano
1/4 c dry red wine
1 6-oz can chopped clams with their broth
1/4 lb raw shrimp, peeled and deveined
1/2 lb raw bay scallops
1 small tilapia filet, cubed
1 small calamari steak, sliced into thin strips
1/4 c fresh basil, julienned
salt and pepper to taste

1 lb baby spinach

Parmesan cheese

1. In a large skillet over medium heat, saute the garlic and red pepper in olive oil. Stir in the tomato paste, tomatoes, parsley, oregano, wine, and clams and broth. Bring to a boil, lower heat to low, and simmer for 10 minutes.
2. Add the remaining seafood and simmer for 5 minutes or until cooked. Season to taste with salt and pepper.
3. Heat cooking spray in a large pan and had the spinach with a few spoonfuls of water. Cover and steam for 5 minutes or until spinach is wilted.
4. Divide the spinach between shallow bowls and spoon the seafood and tomato sauce over the top. Shave parmesan cheese over each serving.

Nutritional Yeast Looks Like Fish Food.

I was intrigued by a recent article about meatloaf in the Arizona Republic. It featured a vegetarian recipe by some fancy chef from here in the Valley, and I thought I'd give it a try. It was definitely tasty, but meatloaf it was not. Don't kid yourself. It's a yummy veggie burger in loaf form that would be a nice option for a vegetarian guest, but I wouldn't go to the trouble again just to make it for the two of us. To Nate's credit, he did eat a whole serving and pronounced it passable. (Oh hey, even as I type this he's going for seconds...)



I made a few changes out of necessity, but pretty much followed the recipe, even down to the nutritional yeast. Which brings me to the question, why do people eat that stuff? Aren't you getting enough B vitamins from the rest of your food without having to resort to fish food? I am puzzled by this ingredient, as it doesn't add anything to the final dish, as far as I can tell. So now I can add nutritional yeast to my list of bottomless ingredients that I will have to find a use for.

Nutritional yeast and whole wheat pastry flour waffles, anyone??

Menu:
Tempeh "Cheat" Meatloaf
Sauteed Greens
Roasted Sweet Potato

Tempeh "Cheat" Meatloaf
submitted to the AZ Republic on 10/20/10 by Chef Damon Brasch of Green restaurant



serves 6

1 T red miso paste
3 teaspoons low-sodium soy sauce
1 can (6 oz) tomato sauce
1/2 c water or vegetable stock
3 T brown sugar
2 tsp vegan Worcestershire sauce
1/4 c olive oil (I omitted this)
3/4 cup diced onion
1/2 cup diced roasted green chiles
3/4 cup diced carrots
2 cloves garlic, finely minced
1 pound organic tempeh, pulsed to a crumble in a food processor
1 cup fresh bread crumbs
1/4 cup nutritional yeast
1 teaspoon chili powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon Phillips Blackening Seasoning (I omitted this)
1 teaspoon kosher salt
1/4 cup tapioca starch for binder (I used rolled oats)
Barbecue sauce for basting (I omitted this)

1. Heat oven to 350 degrees.

2. In a small bowl, combine miso paste, soy sauce, tomato sauce, water or vegetable stock, brown sugar and Worcestershire sauce.

3.Heat a saute pan on medium high. When hot, add olive oil (or cooking spray). When oil is hot, lightly saute onions, green chiles, carrots and garlic for about 5-8 minutes.

4. In a large bowl, combine tempeh, bread crumbs, yeast, chili powder, pepper flakes, thyme, onion powder, black pepper, blackening seasoning, salt and tapioca starch. Add sauteed vegetables and three-quarters of the wet tomato mixture.

5. Use your hands to form into loaf. Lightly oil a shallow 7- by 10-inch pan or bread-loaf tin, and place loaf on top of oil. Pour remaining wet tomato mixture over meatloaf to coat. Bake for 1 hour, basting occasionally with a favorite barbecue sauce.

Nate says everything tastes better with ketchup. Lots and lots of ketchup.

Sunday Brunch at the Flower Street Cafe

I love Sunday brunch. It's pretty much my favorite meal. And while there are many wonderful brunch options available in Central Phoenix, they all cost money, and really, I can make almost everything they can make right here in my own kitchen. AND watch football in my own living room. For cheap.

Menu:

German Apple Pancake
Bacon
Fruit Salad
Chai Latte

German Apple Pancake
adapted from www.eatingwell.com



Let's get one thing straight: this is not a pancake. Some of you might have known that already, but I've never had a German pancake before, so I didn't know quite what to expect. Perhaps the distinctly high egg:flour ratio should have tipped me off? Regardless, what this IS, is a mighty tasty, eggy, apple-y, creamy, half-custard-half-apple-pie concoction that far surpassed my pancake expectations anyway. I found the original recipe on the Eating Well website; I've written it with my changes.

serves 2-4

2 Granny Smith apples, peeled, cored, and sliced
1 tsp butter
1 tsp olive oil
1 1/2 T brown sugar
1/4 tsp vanilla extract
1/8 tsp cinnamon
1/2 c spiced apple cider (note: this was all I could find at the store; the recipe calls for regular cider. I don't think it matters.)

2 eggs
2 egg whites
2 T flour
2 T whole wheat pastry flour
2 tsp sugar
1/2 c skim milk
1/2 c whole milk
1/4 tsp salt
cooking spray
confectioner's sugar for dusting

1. To prepare the apple topping, melt the butter and olive oil in a large skillet over medium heat. Add the apples and brown sugar and saute over medium-low heat until the apples are soft and golden, about 20 minutes.
2. Meanwhile, heat the cider in a small saucepan to boiling. Boil until reduced by half, about 15 minutes. Stir into the softened apples. Stir in the vanilla and cinnamon and set aside.
3. Preheat the oven to 400. Place a 12-inch cast-iron skillet in the oven to heat.
4. Prepare the pancake batter: whisk the eggs, egg whites, sugar, and both flours in a medium bowl. Slowly whisk in the milk.
5. Using oven mitts, remove the skillet from the oven and spray with cooking spray. Pour the batter into the skillet.
6. Bake at 400 degrees for 15 minutes. Reduce the heat to 350 and bake for 15 minutes more until golden.
7. Meanwhile, gently reheat the apple topping.
8. Remove the pancake from the oven. It will deflate quickly. Dust with confectioner's sugar and cut into 4 wedges. Serve immediately, topped with apples.

Picnic Under the Stars

We don't have many traditions here in Le Casa de Fleur; we don't want to sacrifice new experiences in the name of nostalgia. We also, truth be told, don't get out much. That being said, one thing we do try to do on a regular basis is attend Movies in the Park* hosted by our local fancy mall, Biltmore Fashion Park.

Every fall and spring on Friday nights they play movies (for free!) on a big screen in the central grassy quad in front of Saks 5th Ave (one of the many perks of living in the desert is that you can have outdoor venues like this). The movies run the gamut from classics to more recent cult favorites. It's usually wildly well-attended, and if you want a good spot on the lawn, you have to get there before 6pm for the 7:30 show. People bring lawnchairs and blankets and picnics and wine...it's fun and I'm happy to make a tradition-exception for it.

*Also known as of late, in our house, anyway, as Movies in the Parp, an homage to this hilarious blog post.

Usually I am racing to get there after work, but this weekend I was actually off and we were able to go snag seats together. Natch, this seemed like the perfect opportunity to pack a real-style picnic, as opposed to our usual take-out option.

The movie was Chinatown...the menu was totally unrelated.

Menu:

Oven-Fried Chicken
Corny Corn Bread
Twice-Baked Potatoes
Fruit Salad

Oven-Fried Chicken

There are a zillion recipes out there for oven-fried chicken; here is my version. It was good, but suffered from being refrigerated in that the lovely crispy coating became pretty soggy, but it tasted good and made yummy leftovers the next day. It could also use more salt, if you're looking for more of a KFC-type chicken.



serves 2-3

2 skinless chicken drumsticks
2 skinless, bone-in chicken thighs
1 skinless, bone-in chicken breast
2 c lowfat buttermilk
1 tsp garlic powder
1 tsp Tabasco
1/2 c flour
1/2 tsp salt
1/2 tsp pepper
2 tsp sesame seeds
dash cayenne pepper
2 c corn flakes, crushed
cooking spray

1. Combine the buttermilk, garlic powder, and tabasco in a large bowl. Add the chicken and marinate for 2 hours or overnight.
2. Heat the oven to 400.
3. Set up your dredging stations: mix the flour, salt, pepper, sesame seeds, and cayenne in one shallow dish. Spread the corn flake crumbs in a second shallow dish.
4. Line a baking sheet with parchment paper.
5. Using your right hand, take one piece of chicken out of the buttermilk, let the excess drip off, and dredge in the flour mixture until coated. Use your left hand to sprinkle flour over the bare spots if needed.
6. Using your right hand, dip the flour-coated chicken back in the buttermilk.
7. Dredge the chicken in the corn flake crumbs.
8. Place on the parchment paper and spray with cooking spray.
9. Repeat with the remaining chicken.
10. Bake at 400 until cooked through, about 25-30 minutes.



Corny Corn Bread

I made my previously-posted Corn Bread recipe, making the following changes: I increased the buttermilk to 1 1/4 c and added 1/2 c frozen corn kernels to the batter. I thought the result made the cornbread moister...Nate thought it was drier than last time. Huh. I don't know what to tell you.

Twice-Baked Potatoes

A lightened version of the standard. These were very tasty, even without loads of sour cream and bacon.



serves 2

1 large Russet baking potato
2 T Neufchatel cream cheese
1 oz cheddar cheese, shredded
splash skim milk
salt and pepper to taste
1 c broccoli, chopped

1. Preheat oven to 400.
2. Prick the potato with a fork and bake at 400 for 1 hour or until soft.
3. Cut the potato lengthwise and gently scoop out the flesh into a bowl.
4. Mix the Neufchatel, cheddar, salt, pepper, and broccoli with the potato, adding just enough milk to make it easy to mix.
5. Divide the filling between the two potato skins. Place on a baking pan and bake again at 400 for 15-20 minutes until heated through.

I don't know; just buy some fish and we'll figure something out.

This is frequently my answer when Nate calls me from the store to ask if I have any plans for dinner. Now, sometimes I do have plans, and I am ready with a list, but some much more often I am totally distracted at work or have worn myself out mowing our postage-stamp of a lawn in the 117 degree sun...and I just can't get motivated to plan something. Happily, some of our best dinners are borne of this menu apathy, and tonight was one of those nights.

I will admit to having a pretty well-stocked kitchen, so I realize that the throwing together of this meal might require a trip to the store for many people. But hey, I like to eat, there you have it.

Menu:
Fish Tacos with Grilled Pineapple and Chili-Honey Butter
Kitchen Sink Beans


Fish Tacos with Grilled Pineapple and Chili-Honey Butter

Fish tacos. So easy. Infinite variations. You basically cook some fish/shrimp, put it in a corn/flour tortilla, and top it with something crunchy (cabbage, lettuce, zucchini, shredded cucumber, shredded carrot) and something sweet (pineapple, mango, mango salsa, peach, etc) and something creamy/cheesy (avocado, cheese, sour cream...). Enjoy. Maybe if you're feeling particularly fancy, you'll marinate the fish in lime juice or sprinkle some chili seasoning on before you grill.



serves 2

1/2 lb cod or other firm white fish, cut into 1-inch cubes
1 medium zucchini
1 c pineapple, cut into 1-inch chunks
1 lime, cut in half
2 T chili-honey butter
6 corn tortillas
shredded green cabbage
sour cream
salsa

1. Thread two skewers with the pineapple chunks.
2. Cut the zucchini in half. Using a vegetable peeler, mandoline, or really sharp knife, shave the zucchini lengthwise into very thin, flexible strips. If you use a knife, you might not be able to get the strips thin enough to fold; if that happens, they'll be more flexible if you blanch them in boiling water for a minute or so.
3. Thread the fish and the zucchini onto skewers, folding the zucchini like an accordion and squishing it between fish pieces.
4. Melt the chili-honey butter in the microwave for about 15 seconds. Squeeze the juice from half of the lime into the butter.
5. Heat the grill to medium and grill the skewered fish and pineapple for 2-3 minutes per side or until done. Baste all of the skewers with the chili-honey butter as they cook.
6. When you are ready to fill the tacos, warm the tortillas in the microwave for 20 seconds; cold corn tortillas are stiff and will break if you try to fold them.
7. Divide the fish, zucchini, and pineapple among the tortillas, squeeze the remaining lime juice over them, and top with the cabbage, sour cream, and salsa.




Kitchen Sink Beans

So, Trader Joes makes canned Cuban-style black beans that are really good. This was my last-minute attempt to replicate them after I realized that we didn't have any in the pantry (so perhaps I am not that well-stocked...)

serves 2-3

1 15-oz can black beans (or pinto, or whatever, really)
bits and dregs of almost-empty jars of salsa from the back of the fridge
salt
chili powder/adobo seasoning/taco seasoning...or whatever seasoning tastes good

1. Heat the beans in the microwave for about a minute.
2. Stir in as much salsa, salt, and seasoning as you need until it tastes good.
3. Serve inside or alongside the tacos.

Nyuk nyuk nyukki.

For some reason, I've been thinking about gnocchi for the past several days. Not sure why. Who am I to question?? So today's another day off waiting for floor progress to be made (finally! it's actually being installed as I type!!) and what else can I do around the house but cook and clean?

Well, I cooked, anyway.

Today's adventure in the kitchen was brought to you by both Padma Lakshmi and Lidia Bastianich; unlikely companions, I know, but their books are good and I wanted to eat the food they write about.

I have made gnocchi once before and it was a dismal failure. I tried making a recipe for beet gnocchi several years ago, and the dough was too soft and the whole mess ended up looking like a pile of slimy pink brains on my plate. It was disgusting. So naturally, I thought I'd try it again! Only this time I made it with sweet potatoes, so at least I would avoid the whole zombie aspect of my last attempt. I'm proud to say that it was a success this time around.



I also took the liberty of doing a little experiment just for you, Elaine...and also to try to use up, yep, more whole wheat pastry flour. That bag, I swear, has become my own little modern-day Miracle of Hanukkah. It's bottomless! I made one batch of gnocchi with white flour and one with whole wheat. The white flour version is a touch firmer, but the taste is virtually the same and the whole wheat version is a little better for you. I'd do it again with wheat.

But not brains.

Offerings:
Chai Latte
Sweet Potato Gnocchi with Chili Honey Butter
Sauteed Spinach with Garlic

Chai Latte
from Tangy Tart Hot & Sweet by Padma Lakshmi

I am not a big chai latte lover at coffee places. They're always too, I don't know, cloying or something. So don't ask me why I thought I'd try it at home...but there was something about the ingredient list that jumped out at me, so I forged ahead. Plus I thought it would be nice to have a chai-smelling kitchen for the morning. Padma has not steered me off course yet, and this was no exception. I am now a convert, but I'll continue making my own, thanks.

makes 4 1-cup servings

4 cups water
1 tsp minced fresh ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
3 tsp loose black tea
2 tsp honey
3 tsp brown sugar
1 cup while milk (I used skim, but whole would be downright dessert-y; definitely splurge if you're making this at Christmas)

1. Bring the water, ginger, cardamom, and cloves to a boil in a medium saucepan.
2. Reduce heat to a simmer and stir in the tea, milk, sugar, and honey. Steep and stir for 2-3 minutes.
3. Strain into 4 mugs. Serve with whipped cream if you've been particularly well-behaved. Or even if you haven't!


Chili Honey Butter
from Tangy Tart Hot & Sweet by Padma Lakshmi

Seriously, if you don't absolutely want to lick out the bowl after you've made this, there's something wrong with you.

1 stick unsalted butter, softened to room temperature
1 1/2 T honey
1 tsp cayenne pepper (I used ground chipotle)
salt

1. Stir all the ingredients together and add salt to taste. Store in an airtight container in the fridge.
2. Spend the rest of the day wondering why, oh WHY, is butter so bad for you? Gah.


Sweet Potato Gnocchi
adapted from Lidia's Italian-America Kitchen by Lidia Bastianich



I made several changes to Lidia's original potato gnocchi recipe, and I've written it as I made it. The instructions look long and daunting, but really you're just making a soft dough and then rolling it into ropes to cut into gnocchi. Don't wear fancy jewelery for this.

makes approximately 6 3/4c servings

1 1/2 pounds sweet potatoes
2 large eggs
3/4 tsp salt
dash pepper
2 3/4 cup white flour or whole wheat pastry flour, plus more as needed

1. Preheat the oven to 450. Pierce the potatoes with a fork, arrange in a single layer on a baking sheet lined with parchment paper, and bake for about an hour or until soft.
2. Let cool until you can safely peel the skin off (it will just slip off).
3. Put the potatoes through a ricer (or mash them really well; don't try to make ghetto potatoes by smushing them through the holes in your colander, it's just not worth the mess.)

Theoretically this should work...


Ugh. Ick. Glop. Emergency trip to Bed Bath and Beyond for a ricer.

4. Spread the potatoes out in a thin layer to allow as much moisture escape as possible.
5. When the potatoes are cool, whisk the eggs, salt and pepper in a small bowl. Add a little bit of flour to the eggs and stir to make the eggs thick an un-runny.
6. Pile the potatoes on a floured board and make a well in the center. Pour the egg mixture into the well and knead with your hands to incorporate. This is going to be messy!
7. Add flour, a 1/2 at a time, and knead until you have a soft, slightly sticky dough. Lidia says not to knead for longer than 10 minutes and to add just enough flour so it's not terribly sticky. The more you knead, the stickier it'll get, and the more flour you'll have to add.
8. Divide the dough into 6 portions.
9. Using floured hands, roll each portion out into a 1/2" diameter rope. Cut the rope into 1-inch pieces.
10. Roll each piece into a ball. Using your thumb, press each ball gently onto the tines of a fork to make little indents (like peanut butter cookies). Use flour as needed to keep the gnocchi from sticking to your thumb and the fork.
11. Cook them immediately in boiling water for 5 minutes, or freeze them in a single layer and store in a plastic bag for later use. Serve with Chili Honey Butter, parmesan cheese, sage butter, or any other delectable topping.


Getting ready for the freezer.

Coconutty.

Oh Padma Lakshmi, I heart you. I am such a sucker for all things hot/spicy/gingery/garlicky, and your cookbook fits the bill. This was a pretty simple weeknight meal, as long as you already have the ingredients on hand.

Menu:

Fresh Green Beans with Lentils and Coconut

Hot and Sweet Grilled Tilapia

Coconut Basmati Rice with Basil and Lime

Fresh Green Beans with Lentils and Coconut

from Tangy Tart Hot & Sweet by Padma Lakshmi

I found these bad boys at the farmer's market the other day and thought this recipe looked perfect to showcase them in all their Medusa glory. I was right.

Lakshmi calls for white gram lentils, which I didn't even try to find...I took her suggestion and subbed peanuts. Also, I made a special trip to the store to buy a big bag of dried red chiles, and honestly, I couldn't see that that contributed any flavor or heat. They sure were pretty, though. If you want some heat but don't have whole chiles, just reach for your crushed red pepper and give it a shake.

I cut the recipe in half and it made two large portions. I also decreased the oil. I've written it as I made it.

serves 2

2 tsp canola oil

1/2 tsp black mustard seeds

1 T white gram lentils (I subbed roasted peanuts, chopped)

2 whole dried red chiles

3/4 lb green beans, cut into 1-inch pieces

1/2 cup unsweetened shredded coconut

salt

1. Heat the oil over medium heat in a large skillet. Add the mustard seeds. When the seeds start to pop and crackle, add the lentils and chiles. Once the lentils are toasted light brown, add the cut beans and stir. Cover and cook for 2-3 minutes, stirring occasionally. (I added about 2 T water at this point because my beans were just not steaming).

2. Add the coconut and salt to taste. Cook another few minutes while stirring. When the beans are cooked through but still firm and crisp, about 8-10 minutes, remove from heat. Serve hot.

Hot and Sweet Grilled Tilapia

from Tangy Tart Hot & Sweet by Padma Lakshmi

This was excellent, easy, and fast, and would probably be equally great with shrimp, chicken, or maybe even tofu. My only change was to broil the tilapia because I was too lazy to light the grill.

serves 2

2 6-oz tilapia filets

olive oil (I used cooking spray)

salt

pepper

1 T freshly-squeezed lime juice

1 tsp sugar

1/2 tsp minced fresh ginger (I probably doubled this)

1 tsp minced fresh green chili (I used about 1/4 tsp crushed red pepper)

1. Take the fillets out of the fridge 1/2 hr prior to grilling. Brush the on both sides with olive oil and season with salt and pepper. Brush the grill with olive oil as well, and heat until very hot. The grill should be 2 inches from the heat source.

2. Combine the lime juice, sugar, ginger, a pinch of salt, and chili in a bowl.

3. Place the fish on the grill and cook for 2-3 minutes on each side or just until the fish begins to flake. Place the fillets on a plate and pour the lime and sugar mixture over them. Serve immediately.

Coconut Basmati Rice with Basil and Lime

OK, this one's mine. I love coconut rice and it's so easy. I also love having leftover coconut milk in the fridge, which is impossible to avoid because for some reason they insist on packaging it in 15 oz cans when you rarely use even half of that. Pssht. I like to use mine in coffee in place of milk. You can even steam it for lattes and capuccinos.

makes about 4 1/2 cup servings

3/4 c white basmati rice

3/4 c chicken broth

3/4 c light coconut milk

juice of 1/2 of a lime

zest of 1/2 of a lime

1/4 c fresh basil, packed, chopped

1. Heat the broth and coconut milk in a small saucepan to boiling. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed.

2. Remove from heat and stir in the lime juice and zest and the basil.

Meatballs in Tomato-Cheese Sauce

I've been obsessed with cheesy-saucy-Italian ever since a rep brought food to our office from the Garden of Sin (also known as Olive Garden, whose existence is a travesty which I will leave for another rant). Chicken Alfredo, You complete me. And my waistline. Here is my attempt to fulfill the craving while simultaneously using up some stuff in the fridge.

Menu:
Turkey Meatballs
Tomato-Cheese Sauce
Garlicky Spinach
Leftover Turkey Meatball Soup

Turkey Meatballs



Makes 28 meatballs

1 lb lean ground turkey (93% lean)
1 egg
2 T A1 Sauce
1/4 c rated Parmesan Cheese (I confess to using the canned stuff...I'm not proud)
2 T plain bread crumbs
1/2 tsp each of garlic powder, dried oregano, dried onion flakes
1/4 tsp each of red pepper, salt, and black pepper
1/4 c red wine

1. Preheat the oven to 400.
2. Combine the turkey with the remaining ingredients except for the wine. Shape into 1-inch meatballs and place in a single layer in a baking pan sprayed with cooking spray.
3. Pour the wine over the meatballs and cook for 10-15 minutes or until cooked through.


Tomato-Cheese Sauce



makes 1 cup

2 T flour
1/4 c chicken broth, warm
3/4 c skim milk
2 oz shredded cheese (I used a combination of Parmesan, provolone, and sharp cheddar)
1/2 c tomato puree
pinch salt, pepper, and grated nutmeg
1/4 c red wine

1. Heat the flour over low heat in a small saucepan. Gradually whisk in the chicken broth to form a paste. Do not let it form a solid clump or it will never smooth out.
2. Gradually whisk in the milk and stir constantly over medium heat until thickened.
3. Whisk in the cheese and stir until melted.
4. Stir in the salt, pepper, nutmeg, wine, and tomato puree.
5. Pour over meatballs.


Garlicky Spinach

serves 2

3 cloves garlic, crushed
1/4 tsp crushed red pepper
cooking spray
salt, pepper
10 oz spinach

1. Heat the garlic, red pepper, salt and pepper in a large pan over medium heat for 30 seconds.
2. Add the spinach, cover, and cook until bright green and wilted, about 7 minutes.


Meatball Soup

Meatball leftovers made a great addition to this quick soup the next day for lunch, and another reason to use the leftover can of tomato puree.

serves 1

1/4 of an onion, sliced
1 cup kale, chopped
1 cup chicken broth
1 cup water
1/2 cup tomato puree
4 turkey meatballs with tomato-cheese sauce (I had packed them together in one container the night before, so it was probably 2 tablespoons or so of sauce)
1 cup spinach, chopped
2 T balsamic vinegar
2 tsp grated parmesan cheese

1. Spray a soup pot with cooking spray and heat the onions over medium heat until translucent.
2. Add the kale and saute for 2 minutes. Add the broth and water and bring to a boil.
3. Stir in the meatballs and tomato puree and cook over medium heat until the meatballs are heated through.
4. Stir in the spinach, cook until bright green and wilted, about 1 minute.
5. Remove from heat and add the balsamic vinegar, adding more as needed to taste.
6. Sprinkle with parmesan cheese before serving.

I smell fall in the air...

OK, maybe I'm being a little over-optimistic, but this morning when I went to the gym before sunrise, there was actually a, well, not a chill, per se, but definitely a not-oppressively-hot tang to the Phoenix air. It is October, after all, and we're starting to see the light at the end of summer's tunnel. Add to that the wicked storm that passed through yesterday, and it's obvious that soup and baking weather is upon us. Just don't think about the fact that it's 90 degrees outside as I type this.



I had the day off today, which means I made my usual mistake of totally over-booking my day and being waaaay too ambitious about how many chores I would actually get done. I did, however, cook quite a bit today, which should bring Elaine back from the brink of starvation. I do what I can.

Many of the chores I did not accomplish today involved cleaning or some variation thereof; I was stuck at home for a good portion of the morning waiting for the flooring guys to come, and given the choice of cooking or cleaning, I think we all know what the obvious decision was.

There was another biscotti adventure, too...but I will only be posting one of the recipes. The lemon-rosewater version was harder than a brick (seriously, I almost broke a tooth), and I could not taste the rosewater at all. Adjustments are in order.

Menu, not necessary to be eaten all at one meal:
Olive Rosemary Biscotti
(Lemon Rosewater Biscotti)
Cilantro Hummus
Baked Pita Chips
Chicken Soup with Lemongrass and Cumin

Olive Rosemary Biscotti

One nice thing about living in the desert is that rosemary grows like a weed here. You don't even have to tend to it...it just survives on dust and brimstone, apparently. This recipe was quite tasty, if a touch on the salty side. The olives probably provide enough salt without adding any...next time I'll try it without any additional salt.



makes 8 cookies

1 egg
1/2 c plus 1 T whole wheat pastry flour
1/2 c whole kalamata olives, pitted and diced
2 T fresh rosemary, minced
1/4 tsp baking powder
pinch salt

1. In a food processor, process the egg until golden.
2. Add the remaining ingredients and pulse 4-5 times until incorporated
3. Turn out onto a floured surface and knead a few times, then shape into a log and place on a cookie sheet lined with parchment paper.
4. Heat the oven to 350. Bake for 25 minutes or until firm to the touch.
5. Remove from the over, let cool for 10 minutes, then slice on the bias into 8 cookies.
6. Lay the cookies flat on the cookie sheet and bake for 15 minutes, turn the cookies over, and bake for another 15 minutes.

Cilantro Hummus
adapted from The Moosewood Cookbook



makes 1 1/2 cups

3 cloves garlic, crushed
1 scallion, cut into 1-inch pieces
1/4 c cilantro
1 15-oz can garbanzo beans, drained and rinsed
3 T tahini
3 T lemon juice
1/4 tsp salt
1 tsp cumin seeds, toasted

1. In a food processor, process the garlic, scallions, and cilantro.
2. Add the remaining ingredients and process until smooth. Add more lemon juice or salt to taste.

Baked Pita Chips

whole wheat pita bread (I used Trader-Joe's miniature pitas)
cooking spray
seasoning of choice (salt, pepper, garlic powder, parmesan cheese, cumin, chipotle powder...)



1. Heat the oven to 450.
2. Cut the pita breads with scissors into the desired chip size.
3. Spread in a single layer on a cookie sheet lined with parchment paper.
4. Spray with cooking spray and sprinkle whatever combination of seasonings floats your boat.
5. Bake for 8-10 minutes until browned, being careful not to burn. Let cool.

Chicken Soup with Lemongrass and Cumin
from Tangy Tart Hot & Sweet, by Padma Lakshmi



Is there anything this woman doesn't have going for her? Seriously. I think I hate her. But her book is so pretty, and this was one tasty soup. I guess I'll let her stick around.

3 T olive oil (I used 2 tsp)
1/2 tsp cumin seeds
1 onion, chopped
4 garlic cloves, crushed
2 stalks lemongrass, cut into 4- to 5-inch pieces and split down the middle
2 green chiles, sliced (I used one serrano)
2 T minced ginger
4 cloves
5 kaffir lime leaves
2 carrots cut into 1/2-inch pieces
2 potatoes, peeled and cut into 16 pieces (I didn't peel mine and cut them into 32. Ha!)
1 small whole peeled onion (I did not use this)
1 chicken, 2-3 lbs (I used about 2lbs of a cut-up chicken and removed the skin)
2 c chicken stock
4 large celery stalks, cut into 1-inch pieces
salt to taste

1. In a large, deep pot heat the oil over medium heat. Add the cumin seeds and stir for two minutes. Add the chopped onion, lemongrass, garlic, green chiles, ginger, cloves, and lime leaves. Stir for 4 minutes.
2. Add the carrots and potatoes.
3. Stuff the cavity of the chicken with the onion and add it to the pot (or, just throw the chicken parts in...this is much easier). Pour the chicken stock over the chicken and add more water as needed to cover the chicken. Cover and simmer for 70 minutes.
4. Remove the chicken and let cool.
5. While the chicken is cooling, add the celery to the soup.
6. Remove the chicken from the bones and dice the meat. Add the chicken back to the pot.
7. Remove the lime leaves and lemongrass before serving.

Pasta with Chicken and Peas in White Wine Sauce

Bah. Has it really been over a week since my last post? Yes. Well, we've been cooking, and eating, just not really photographing or recording. Trust when I say we've had some fabulous meals; you'll just have to wonder at them.

Tonight's dinner was literally thrown together from the first things I could pull from the fridge/pantry. Turned out pretty well!

I've had this box of quinoa pasta languishing in the cabinet, and tonight I broke it open with the comfort of knowing I had a back-up box of whole wheat rotini to save the day if needed. The quinoa pasta was just fine; couldn't really tell the difference between it and regular pasta. And it has a marginally superior nutritional profile, although not quite as good as WW.

Pasta with Chicken and Peas in White Wine Sauce



serves 2

3 cloves garlic, minced
2 scallions, minced
cooking spray
1/2 c frozen peas
1/2 c cooked chicken breast, diced
1/2 c chicken broth
1/4 c white wine
1/4 c jarred roasted red peppers, diced
3 T crumbled feta cheese
4 oz uncooked whole wheat pasta

1. Spray a skillet with cooking spray and saute the garlic and scallions over medium heat for 1 minute.
2. Add the peas, chicken, broth, wine, and peppers. Bring to a boil and reduce heat to medium-low; cook for 5 minutes.
3. Stir in the feta cheese and cook until melted into the sauce.
4. Cook the pasta according to directions. Divide into two dishes and spoon the sauce over the top.