It started with the soup...

I can’t remember the last time I had anyone over for dinner. I hate that. I especially hate that whenever anyone asks me what I’ve been up to all I can come up with is “work” Ugh. That has got to be the lamest answer of all time. Or, god forbid, the answer I gave when some dude asked me what my hobbies were a few months ago. “Do people really still have hobbies?”.

“Um yes” he said “it’s whatever you do for fun.”

Oh, fun…. Right. I remember fun.

And then last week I had lunch with a super cute Emory senior who had spent weeks emailing me about internships at my agency. Her emails were polite but had personality, and she followed up tenaciously so when she asked if we could have lunch so she could pick my brain about how to get into advertising, I told her that it was already pretty picked over but the rest was hers to explore.

The advice that I gave that day was so contradictory to how I’ve actually been living that I felt almost guilty dishing it out.

Though I think I rambled more, here’s what I told her:

Your job shouldn’t be your life. Your job is what you do to fund your life. If you expect it to fulfill your soul then you’ll always be missing something, you’ll never be full. So find a job that you enjoy, something you’re good at but still challenged by and always keep it in context. Then find your passion and keep that for yourself. Have something that you love to do and do it simply for that reason. Play music, take photographs, write, cook, build model airplanes… have an answer when someone asks you what your hobbies are. Or better yet, have a great blog or on-line journal where you can show them what makes you, you.

And then, because I was getting a rather alarming look from my young lunch companion, I tried to bring it back around by telling her about one of my team members who once challenged himself to take a self portrait every day for a year. He posted them on-line and used the project to hone his photography and retouching skills. Not only was it a creative endeavor that made him unforgettable, but he had a great portfolio of work at the end that made him impossible not to hire.

That seemed to get through to her. She was a photography buff and had asked for a new SLR for Christmas so she was going to come up with a project for herself. I told her I couldn’t wait to see what she came up with. And in that moment I decided I would take my own damn advice and get a life too.

The Single Gal’s Guide was an easy choice. I’ve missed this space, these conversations, this outlet. But what I’ve really missed is actually being the Single Gal – the vivacious, fun, interesting girl who has her friends over for dinner ‘just because’ and laughs with them over glasses of wine long into the night while the dishes pile up in the sink.

So there will be more dinners, more parties, more cooking and a more entertaining life in general. And the next time someone asks me what I do for fun there won’t be an uncomfortable silence. It’ll be impossible to shut me up.

Holiday Girls’ Night In

The holidays are a great time for dressing up, going out and eating every cheese-topped, gravy-laced dish in sight. But the craziness of trying to fit everything in, and the overindulgences and the rampant consumerism can be downright exhausting. Add the traveling and the inevitable family drama to the mix and frankly it all just makes me want to stay home.

So that’s exactly what we did last night. One of my pals had an especially tough week – her father is in the hospital and she’s been juggling visits to see him with work and the cutest baby of all time. So a night at home seemed like the right medicine for her.

My friend Tami had posted about this soup and there was a lonely little head of cauliflower in the fridge, so that was our jumping off point. That made me remember an article with more Dr. Weil recipes I had read in this month’s Whole Living magazine on a plane last week so I dug out the issue and pulled all the other recipes from it’s pages.

Caramelized Sesame Chickpeas

Curried Cauliflower Soup

Braised Chicken and Parsnips

Kale Salad

We were supposed to ride out the fruit & veggie kick with an apple galette, but one of the ladies showed up with Sufganiyot from an Israeli bakery in town so we gorged on those instead. I mean, seriously, who can turn down a dulce de leche-filled donut??

Caramelized Sesame Chickpeas

These were meant to be a little nibble while we got the wine opened and everyone got settled into the sofas. I have to say, I wasn’t that crazy about them. The girls made appropriate yum yum noises but I don’t know that I’d make them again. Sorry Martha, this one was a miss.

Free to a good home

Curried Cauliflower Soup

Tami is not only the voice behind Running with Tweezers, but an uber-talented food stylist and photographer so I’m embarrassed that I even attempted to take a picture of this. Please hop over to her site to ‘ooh’ & ‘ahh’ over her bee-u-ti-ful images and see the recipe. I must confess that I didn’t mess with the raw cashews when I made the soup (I just added a little extra water), and mine was delicious but I bet that would make it even more so. I did follow her lead and top the bowls with a sprinkle of toasted pumpkin seeds though and I finished it off with a drizzle of green cilantro chutney thinned out with a splash of good olive oil. This was so, so good.  Good enough to have again for breakfast the next day alongside a slice of sopressata cheese toast. I mean, if you’re into that sort of thing. Which I totally am.

Because I’m out of practice I didn’t manage to get many pictures of our feast. But the talented crew at Whole Living took some lovely photographs when they prepared the dishes so we’ll gaze upon those from now on…

Braised Chicken and Parsnips

I followed the recipe with two exceptions. First, I’m not a huge fan of leeks but I adore shallots so I made a swap. Six shallots roughly chopped stood in for the leeks and they were delicious. They just melted into this unctuous base for the tender chicken and creamy parsnips. I also had to remove the lid from the pot and cook everything for about 20 more minutes to get the liquid reduced. But it worked like a charm and couldn’t have been easier.

Oh, and I MIGHT have used skin-on chicken thighs… because nothing adds flavor like a little schmaltz. Plus crispy chicken skin is a favorite treat of my trusty four-legged kitchen assistant Ms. Grace.

Kale Salad

This salad was the runaway hit of the night. The absolute star. It’s got the brightness of the lemon, the bite of the garlic, the heat of the chili flake and sweetness from the cranberries I added. Just total perfection and a nutritional powerhouse to bot. Everyone kept saying, “I can’t believe this is just raw kale!” Believe it people. The key is the 30 minutes it sits before you serve it so don’t skimp on your timing.

I started with Dr Weil’s recipe but took a few detours… I omitted the breadcrumbs he calls for and added a handful of dried cranberries instead. The recipe says it gets even better the next day. I’d be surprised if you end up with any leftovers to test that theory.

1/2 cup extra-virgin olive oil

1/4 cup lemon juice

3 cloves garlic, mashed (I smushed mine through a garlic press)

1/2 tsp coarse salt

Pinch red pepper flakes

2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds

1/2 cup shaved Parmigiano-Reggiano cheese

2 Tbsp dried cranberries

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and cranberries and toss to coat. Let sit at room temperature for 30 minutes. Garnish with shaved cheese before serving. 

DFO {devil's eggs}

Spooned over slices of toasted bread or scooped up with tortilla chips, this is a quick, easy & inexpensive supper. Multiply the recipe and bake in a large casserole dish to create a great group brunch dish.

Dinner For One: Eggs El Diablo {Devil's Eggs}

A friend who lived in Texas for a bit introduced me to Rotel tomatoes – a brand of tomatoes canned with chile peppers. They’re a must for melting with Velveeta to make queso dip and help keep the ingredient list & chopping requirements low here. Can’t find Rotel in your grocery store? Just used regular canned tomatoes and a spoonful of canned green chiles or half of a fresh, chopped jalapeno. You don’t want anything with too much heat though, the chipotles in adobe are pretty fiery so you’re just looking for some mild green chiles to add depth to the dish’s flavor.

What you need:
1 Tb olive oil
½ small white onion, peeled & chopped
1 chipotle chile in adobe, chopped plus 1TB adobe sauce
10 oz. can chopped tomatoes with mild green chiles, such as Rotel
salt & pepper
2 eggs
1 oz. feta cheese, crumbled
chopped parsley (optional)
toasted bread or tortilla chips

How you make it:
Heat olive oil over medium heat in a small saucepan. Add onion and sauté until translucent. Add chipotle chile and sauce, sauté for another minute. Add tomatoes and bring to a boil. Cook, breaking up tomatoes with the back of a spoon until sauce has thickened, 4-5 minutes. Taste, add salt & pepper as needed and remove from the heat.

Place oven rack as high as possible and turn on broiler to high. Place tomato sauce in a shallow, ovenproof serving bowl. Use the back of a spoon to create two little valleys and crack eggs, one at a time, into the spaces. Place bowl on a baking sheet and place under the broiler until eggs whites are set and yolks are still runny, 5-7 minutes. Top with crumbled feta and chopped parsley, if using, and serve immediately.

Note: You're only using one chile from the can of chipotles here so you'll have quite a bit leftover. They add great smokiness and heat to anything, so be sure to save them for later use. Not sure you'll use them all right away? Generally you just use one at a time so separate the chiles and a spoonful of sauce into individual plastic baggies and store them in the freezer for later.

Make It {mexican hot chocolate}

I'm famous in certain circles for these, but this kicked-up hot chocolate may just become my new claim to fame. It's sweet & spicy with tingling heat and an espresso kick... think of it as the cold weather alternative to those (in)famous brownies...

Mexican Hot Chocolate

makes 2 cups

What you need:

50 grams good bittersweet or semisweet chocolate

2 cups milk (anything but skim)

1 teaspoon instant espresso powder
1-2 tablespoons light brown or turbinado sugar, to taste

½ teaspoon vanilla extract
1/2 teaspoon ground cinnamon
a pinch ground chipotle pepper

How you make it:

Coarse chop chocolate and combine with remaining ingredients in a small sauce pot. Bring to a simmer, stirring frequently to melt & combine chocolate. Serve immediately.

DFO {salt + pepper tofu}

Inspired by the most popular lunch special at one of my favorite Asian restaurants, this is a quick & easy replacement for weeknight takeout. The crispy, fried tofu squares would be delicious served with the garlic ponzu dipping sauce as an appetizer as well.

DFO: Salt & Pepper Tofu

DFO recipes generally make two servings so you can pack up the leftovers for a tasty lunch the next day. The tofu won’t stay crispy if it’s stored overnight though, so this recipe makes enough for just one generous serving.

What you need:
4 TB cornstarch
1 tea each salt & pepper
½ block extra firm tofu, cubed
vegetable oil
½ white onion, sliced thickly
2 cups of your favorite veggies, peeled, trimmed and cut into bite-size pieces (green beans, green onion, celery, bok choy, carrots, brocolli)
1 TB ginger, minced
1 TB, garlic, minced
1 TB soy sauce
Juice of half a lemon
Rice for serving

How you make it:
Combine cornstarch with salt & pepper in a shallow bowl. Toss tofu cubes in mixture until well coated.

Heat vegetable oil in a wok or large sauté pan on medium high heat until shimmering. Fry tofu, a few pieces at a time, turning occasionally until golden brown. Drain on paper towels and set aside in a warm oven.

Drain all but one tablespoon of the oil remaining in the pan and return to high heat . Add onion and vegetables. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add soy sauce and lemon juice and cook 30 seconds.

Serve stirfried vegetables over rice, topped with the crispy tofu. I like to include a side of ginger ponzu for dipping – mix bottled ponzu sauce with pickled ginger… so easy.

Inspired {kraft paper}

Not only does brown kraft paper make a great replacement for pricey wrapping paper to wrap gifts all year long, but it makes an easy and inexpensive table covering - elegant & chic or casual & kid-friendly, here are a few ideas from around the web that caught my eye...

Image Source: unknown

Image Source: Sunday Suppers, Karen Mordecai

Image Source: unknown

Head here and order yourself a roll of Kraft paper. A 24" roll costs $25 and you'll never have to worry about someone spilling red wine on your grandmother's lace tablecloth ever again. Ask your friends to leave their mark on the table - put out crayons or colored pencils and let them create an impromptu work of art. Or decorate it yourself - replace place cards by scribbling your guest's names where you'd like them to sit or create hand-drawn "place mats" like the image above. Then start finding other ways to use your roll - I love the framed menu board below!

Image Source: Sunday Suppers, Karen Mordecai

Game Time

Are you ready to really blow your friends out of the water? Then make these. But only if you think they can handle it...

My advice is to eat these as soon after they come out of the oven as possible. Possibly while watching a big football game - if you're into that sort of thing.

You can see mine didn't turn out particularly photogenic. Don't even sweat it. Just call them "Rustic Pretzel Rolls" and act like they're supposed to look like that... at least that's what I did.

Spicy mustard is a must. Or some cheese sauce to dip into. Or make them a little longer, split them open and turn them into the best damn hotdog bun mankind has ever put his lips around. You're a shoo-in for MVP, trust me.

Ok, I'm impressed.

Check this out! Serious kudos to her...

Image: iammommy.typepad.com

If anyone attempts this for Valentine's Day, I want pictures. And you will become my new personal hero...

Year of the Chicken Wing

Oh wait... that doesn't sound right.

Year of the Pot Sticker?

Hmm, probably not. Though after you try these two recipes you may want to dial up the People's Republic of China and have a serious chat about changing their calendar...

Both of these require some time and effort up front, but please don't let that scare you off - the pay off is incredible depth of flavor that will have everyone asking, "What did you put in these??" But, you know, in a good way.

CHINESE NEW YEAR

Dinner for 8

Tsingtao Beer (The #1 Beer in China, easy to find at your local liquor store)

Spicy Pork Pot Stickers

Mahogany Wings

Szechuan Green Beans

Vegetable Fried Rice (Takeout! or even better - have it delivered!)

Jasmine Tea

Almond Cookies

Clementines or Orange Wedges

Fortune Cookies

I wrote a post about throwing a fabulous Chinese New Year Feast two years ago here. It's still full of great ideas but my position on pot stickers has completely reversed... yes, they take some time but they're totally worth it!

But some things haven't changed. I do think the easiest way to add a festive touch is to drop a red tablecloth, put out a bowl of clementines, stockpile sauces & chopsticks from your favorite take out joint, and buy a stash of colorful melamine dipping bowls from a local Asian grocery store or restaurant supply warehouse. Going for extra credit? Pick up some cute take out containers to send your friends home with the tasty leftovers or some custom fortune cookies. Dipped fortune cookies are easy & fun or you can make your own - I've done it & it takes some practice, but it is fun to write your own fortunes!

Spicy Pork Pot Stickers

Makes 60+

What you need:

1 egg

1 pound ground pork

1 large carrot, grated

2 scallions, sliced thinly

4 cloves garlic, finely minced or grated

2 TB ginger, peeled & finely minced or grated

2 TB Thai Chilli Paste (see note below)

2 TB soy sauce

2 TB sesame oil

salt

60-70 gyoza wrappers

Vegetable oil

How you make them:

Mix all ingredients except gyoza wrappers and oil in a large bowl and mix well. Make a small (less than a teaspoon) patty of the mixture and fry in a small pan so you can taste it and adjust the seasoning if needed.

To fill the dumplings, put a scant teaspoon of the pork mixture in the center of a gyoza wrapper. Dip a (clean) finger in water and wet the edges of the wrapper. Pull two opposite corners together over the filling and use your fingers to squeeze the edges together, folding & crimping a little until they stick. You'll have to practice a bit to get a shape that you like and don't try to use more filling - you'll end up with a big mess.

Place the pot stickers on a sheet pan or store them in a large airtight container in the fridge until you're ready to cook them. You can also freeze them at this point & cook them later, right out of the freezer.

When you're ready to eat, heat 2 TB of vegetable oil over medium heat in the widest, flat-bottom pan you have that has a lid. Place pot stickers close together, but not touching, in the pan - you can crowd as many as you can fit in there. Let the dumpling saute until they're golden brown on the bottom, add half a cup of water and get the lid on as fast as you can so the steam doesn't escape. Lower the heat a bit and steam until the wrappers are almost translucent and the filling is cooked, 2-3 minutes. remove the lid and continue to cook until all the water has evaporated.

Serve the hot pot stickers with any dipping sauce you like - I'm partial to sweet chili sauce or ponzu sauce mixed with grated ginger & scallions. If you like a little more heat try soy sauce mixed with Sriracha... yum. And 60 probably sounds like alot but trust me, your friends will eat every last one - you can never have too many of these.

Thai Chilli (Chile) Paste:

Also known as nam prik pow has a sweet and sour flavor. Typical ingredients include Pure Cane Sugar, Garlic, Onion, Anchovy, Soybean Oil, Dried Shrimp, Chili, Tamarind, Peanuts, Parsley, and Fennel. There are some widely available ones from brands like Thai Kitchen that you can likely find in your local grocery store. The one I use is from an Asian market but I don't think there's anything particularly special about it - you're just looking for that mix of Tamarind, chili and anchovy or dried shrimp that adds depth and complexity to your filling.

Mahogany Wings

Makes 4 dozen+

What you need:

1.5 cups soy sauce

.75 cup dry sherry

9 oz. Hoisin Sauce (one bottle)

.75 cup plum sauce

18 scallions, thinly sliced

6 garlic cloves, minced

.75 cup cider vinegar

.5 cup honey

4-5 dozen chicken wings and drumettes

vegetable oil

How you make them:

Combine all ingredient except wings and oil in a large pot. Bring to a boil and simmer for 5 minutes. Cool completely before using. The sauce can be made several weeks ahead and stored in the fridge.

Put wings in a large storage container or a few gallon-size ziploc bags. Add the cooled sauce and refrigerate overnight, turning once or twice.

Place oven racks in upper & lower thirds of the oven and preheat to 375 degrees. Drain wings, reserving sauce, and place them in a single layer on two oiled sheet pans. Greasing the pans is incredibly important because things are about to get sticky...

Pour reserved sauce back into a small pot and boil rapidly for 5 minutes until it's reduced by a bit. Bake wings uncovered for 90 minutes, turning every 20 mins and basting with more sauce. Switch the pans from high to low halfway through so everything gets even heat exposure. Serve warm or at room temp and toss a handful of sliced scallions and sesame seeds over the top of the wing pile - just to make it pretty. Serve with lots of paper towels and stand back.

Szechuan Green Beans

Serves 8 as a side dish

What you need:

1 TB vegetable oil

1 pound green beans, trimmed

1 small onion, coarsely chopped

.25 cup hoisin sauce

2 TB soy sauce

1 TB sesame oil

3 cloves garlic, minced

1 tea ginger, peeled and minced

1 tea sugar

1 tea red chili flakes or Sriracha

How you make them:

Heat oil in a large pan over high heat. Add beans and onion and cook, stirring occasionally until the beans are crisp-tender and blackened in spots, about 5 minutes.

Meanwhile, whisk the remaining ingredients in a small bowl. Add the sauce to the pan and stir until the beans are evenly coated. Serve hot.

So there you have it & it's alot of prep work... but I promise, you'll be glad you tackled it. If you're making a few of the recipes, look over the ingredient lists before you start and combine any prep work you can. For example, there's alot of minced garlic here, do it all at once and you'll save some time. And, now that I think about it, the wings & pot stickers would be great for any sports-related viewing parties you have coming up... isn't there some big football game this weekend? :)

p.s. - Since I've been gone from this space for so long I'm probably putting this out into a vast black hole at this point... but for those of you still out there - I missed you. And thanks for reading.

Cheese Please

Cute Hostess Gift Alert!

Check out these awesome vintage silverware cheese markers:

You can pick your own cheeses and at $27 these would make a great gift for a cheese-loving pal! Check them out on Etsy here.

How much do you love this?

Love to see smart, sassy Single Gals throwing such a fabulously creative get together! They supply the dogs, guests bring an interesting (or odd) topping to share and everybody makes their own creation - so fun, so easy & so cheap! Brilliant gals!

Can't wait... now, what topping am I going to bring?? Pineapple salsa? Crispy fried shallots? Sweet & spicy chili jam? Pickled jalapenos? Oh, the possibilities are endless!

How to Host a Recession-Proof Dinner Party

I’m so tired of hearing about how badly the economy has tanked, aren’t you? I miss shopping, and traveling, and throwing parties with my friends… Ok, so your entertaining budget may not be what it once was, but that doesn’t mean you can’t invite your pals over for a seafood feast.

Clockwise from Top Left: Taking a pre-dinner soak, making the sauce, ready to eat, no forks needed, extra bowls for the shells.

Mussels may just be the cheapest way to feed a crowd short of serving them Ramen Noodles. They’re usually $2-3 per pound and you’ll need a half pound per person for a large appetizer portion. If you want to serve them as the main event, figure about a pound per person. Add a few loaves of bread and a bottle of wine and dinner is served. It’s so easy and your friends will be seriously impressed… and if like me, you find the idea of preparing shellfish at home a little intimidating, then you'll even impress yourself with how well these turn out! Just be sure to buy the freshest mussels you can find from a reputable seafood market and you'll be fine. I swear.

Throw a Dinner Party: Thai Red Curry Mussels

What you need:
2 teaspoons peanut oil, or canola oil
2 shallots, sliced thinly into rings (or 2 medium cloves garlic, minced)
1-inch piece of ginger, peeled & cut into matchsticks
Zest and juice of 1 lime
1-2 teaspoons Thai red curry paste
1 14-ounce can “lite” coconut milk
1 cup white wine
1 teaspoon salt
2 teaspoons fish sauce
1 green or red chili, sliced thinly (optional)
2-3 pounds mussels, scrubbed and de-bearded (see Tip)
1 bunch cilantro, chopped

How you make it:
Rinse mussels and place in a large pot of cool water about 30 minutes before you want to cook them. Inspect them carefully and discard any that have cracked shells or don’t close when you tap them. Farmed mussels don’t usually have beards (rough “hairs” that poke out of the shells), but if you find some that do just yank them off with your fingers or a pair of pliers. You have to de-beard the mussels just before you cook them though since pulling the beard off kills them.

Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, ginger, lime zest and curry paste; cook until fragrant, stirring to break up the paste, 1 to 3 minutes. Add lime juice, coconut milk, wine, salt, fish sauce and chili (if using). Stir to combine everything and bring to a low boil for 2 minutes.

Strain mussels, add to pot, stir once or twice and cover. Cook over medium heat 6-8 minutes until the mussels open. Stir everything gently to coat with the sauce and top with a handful of chopped cilantro. Serve immediately with lots of bread for dipping.

NOTE: Want to try Belgium-style? Cook the mussels in a garlic, butter & white wine sauce and serve with French fries & beer – so good!

p.s. - Big thanks to Mrs. Weir for taking some pictures before we ate everything!

How To: Summer Salads

The Georgia Pearl Salad - recipe below

It's hot. Really hot. Like too hot to turn on the oven hot. But a gal's gotta eat, right? So open up the fridge, grab some supplies and start adding up your own summer salad... packed with whole grains, cheese and nuts, any combination you come up with will be filling and packed with protein.

Let's do a little Salad Arithmetic, shall we?

Start with a starch (pearl barley, couscous, orzo, rice, bulgur, quinoa)
+
a vegetable (cucumber, asparagus, spinach, carrot)
+
a fruit (peaches, mango, grapes, cherries, tomatoes, raisins)
+

an allium (yellow onion, red onion, scallion, shallot, garlic)
+
some cheese (feta, mozzarella, blue, parmesan)

+
a few nuts or seeds (pumpkin, almonds, cashews, sunflower, walnuts, pine nuts)

+

an herb (basil, dill, mint, parsley, thyme, oregano, chives, cilantro)
+
a little acid (lemon or lime juice, champagne vinegar, red wine vinegar, balsamic vinegar, rice vinegar)
+
some oil (olive, sesame, hazelnut, grapeseed)
+
a dash of seasoning (salt, pepper, ground cumin, cinnamon, chili powder, red chili flake, curry)

= 

a delicious & easy Summer Salad!

Some of my favorites...

Hello Sesame!

By special request...

Here's how I make the world's easiest spicy garlic sesame spinach:

Toast a small palmful of sesame seeds in a dry nonstick skillet over medium heat. Keep a close eye on them so they don't scorch. Once they've turned golden brown, remove from heat and set aside. Heat a teaspoon of toasted sesame oil and a teaspoon of spicy chili sesame oil in that same nonstick pan over medium heat. Add one clove of thinly sliced garlic and cook 1-2 minutes. Add 3 or 4 big handfuls of spinach leaves (you may have to do it in stages) and turn to coat with oil. Saute over medium heat until spinach has wilted to your liking. Top with reserved sesame seeds and serve with brown rice. Yum.

DFO: Black Bean + Sweet Potato Chili

This may be one of my favorite things I've made. Like ever. And it's not even that it's particularly complex or sophisticated or even unusual - it's just good. It's quick and filling and, aside from the beer clearly pictured above, I was feeling pretty veggie virtuous while eating it. What else can you ask for on a weeknight?

Dinner For One: Black Bean + Sweet Potato Chili

You know the drill - this makes two servings, tops. But I'm not going to hesitate to quadruple the measurements and make a big pot of it next time I have a crew over. Neither should you. And yes, there are three kinds of chiles in here (i do love a jalapeno), just leave some out if you're a wimp. I mean... if you're not into feeling the burn.

What you need:
half of a large sweet potato, peeled & diced
2 TB olive oil
1 small onion, peeled & chopped
one jalapeno, diced (optional)
1 TB chili powder
.5 TB ground cumin
one 10oz. can Original Rotel diced tomatoes & chilies
one 15oz. can black beans, half of canning liquid drained out
4-5 kale leaves, woody stems removed & leaves sliced thinly
salt & pepper
lime wedges, chopped cilantro, pickled jalapenos, sour cream, corn tortillas (all completely optional)

How you make it:
Bring a small pot of water to a boil over high heat and cook sweet potato until tender. Drain and set aside.

Separate and set aside a quarter cup of the chopped onion. Heat olive oil over medium-high heat and sauté remaining onions and jalapeno (if using) until soft and translucent, 4-5 minutes. Add spices, stir to coat onions and cook 1-2 minutes more. Add Rotel tomatoes, stir to combine and cook 4-5 minutes. Add black beans and kale and cook until kale is wilted and beans are heated through. Add sweet potato, stir gently to combine and reduce heat to low.

Serve topped with reserved onion, pickled jalapenos, cilantro, sour cream, lime wedges and toasted corn tortillas as desired.

Spice Crispies

Adapted from a recipe that appeared in the February 2010 issue of Food & Wine, this Indian snack mix is a spicy, complex blend of salty & sweet. Put out a bowl with cocktails or serve instead of popcorn for movie night. It also makes a great traveling or hiking snack with a mix of salt, carbohydrates, sugar, protein and fat to keep you going.

MAKE IT: Spice Crispies

What you need:
4 cups puffed basmati rice*
1 cup cashew pieces
1 cup golden raisins
1 cup shredded coconut (sweetened is fine)
2 cups fried chickpea fritters or lentils*
6 TB vegetable oil
1 TB mustard seeds
2 tea cumin seeds
1 tea ground coriander
1 tea mild or medium curry powder
.5 tea red chili flakes (or more)
2 tea salt
1 TB amchoor (dried mango) powder*
6 TB light corn syrup
salt (optional)

How you make it:
Combine first 5 ingredients in a large bowl and stir to combine. Heat oil and mustard seeds in a medium non-stick saucepan over medium heat until seeds begin to pop. Reduce heat a bit and add next six ingredients, stirring to combine. Cook until cumin seeds begin to darken, add corn syrup and stir well. When corn syrup begins to bubble vigorously, remove pan from heat and pour spice syrup over contents in bowl. Mix gently until everything is coated in syrup, spread into even layers on two baking sheets lined in parchment paper, sprinkle with a little salt, and bake at 300 degrees until rice is crispy and cashews are turning golden, 20-30 minutes, stirring once or twice. Remove from oven and let mixture cool on pans for a few minutes before breaking up into bite size clusters. Store in an airtight container for up to 4 days.

*Available at Indian markets or on-line. You can certainly use a puffed rice cereal like Rice Krispies in place of the puffed basmati but no substitutions will really come close to the fried chickpea bits or tangy, tart mango powder so it’s worth the extra effort to get your hands on the real thing(s). Of course, while you’re at the Indian market you could just as easily grab a bag of ready-made snack mix, called chevda, but that’s not really in the spirit of things, is it?

Veggie Tales

Scenes from the week:

These were all Dinner For One this week. They were all perfectly edible and sustained me through a long, tough work week. But none of them really dazzled, so I'm not going to present recipes as though they are worthy of you... yet.

Mostly I just want my mother to see how many leafy green vegetables I've consumed this week. I know she worries.

Local Heroes

When you go to the farmer's market you expect to find some really great stuff - farm fresh veggies & fruits of course, maybe some bread, cured meats, even cheese... but creamy, thick, absolutely delicious greek yogurt that's 100% local, organic and comes in the coolest flavors? No, I didn't expect that at all.

But this weekend, there it was - the Atlanta Fresh Artisan Creamery stand. And I'm in love. The Vanilla & caramel flavor? Like pudding, it's so good. I also brought home the Black Cherry & Port Wine and Tropical Sweet Heat (mango, pineapple & habanero pepper) flavors and I'm having to forcibly restrain myself from gobbling them all up right now...

For a list of local retailers, or to order some on-line, visit them here. They're also on Facebook & Twitter if you're into those kinds of things...

Da Bomb

This salad is a protein bomb packed with soy, dairy and grain proteins, healthy fats and complex carbohydrates. Not to mention its beautiful colors and the delicious combo of sweet carrots, salty feta and nutty quinoa... it's a keeper.

Roasted Carrot & Red Quinoa Salad

with Honey Lime Vinaigriette 

4-6 servings

What you need:
4-5 large carrots, peeled & sliced into large bite-size pieces
3 TB olive oil
1 TB ground cumin
4 cups water
2 cups red quinoa
1.5 cups shelled soybeans (frozen works great)
4 oz. feta cheese, cubed or crumbled ( I used reduced fat)
1 large handful parsley, cilantro or combination of both, chopped

Juice of 2 limes (about .25 cup)
.5 cup olive oil
1 shallot, minced
1-2 TB honey
1 handful chives, chopped
salt & pepper to taste

How you make it:
Heat oven to 400 degrees. Toss carrots with olive oil and cumin and roast, turning occasionally, until tender and starting to brown – about 40 mins.

Meanwhile, heat water and quinoa in a pot over high heat until mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until quinoa has absorbed all the water and is tender. Remove from heat, cover and set aside.

Heat a small saucepan of water over high heat until boiling and cook soybeans until tender. Drain and set aside.

Make dressing by combining lime juice, olive oil, shallot, one tablespoon of honey and chives. Mix well and add the additional tablespoon of honey if needed – it will depend on how tart your limes are – and salt & pepper to taste.

Combine carrots, quinoa, soybeans, feta and chopped herbs in a large bowl and toss with dressing. Serve hot or cold. 

Note: I found red quinoa at Trader Joe's but the regular kind will work just fine...

What I'm Reading

Vanity Fair, June Issue
I love Vanity Fair and usually read every article, but this month it’s
all about the cover story. I mean, have you seen the cover?? I’m
calling it my treadmill motivator. I hang it up across the room and
run towards it…

Food & Wine, June Issue
Just about the best domestic food magazine left. Great article in this issue on how to grill one thing and spin it into a few different recipes. Makes heating up the grill or lighting the coals worth the effort.

The Kind Diet, Alicia Silverstone
I know what you’re thinking – “Alicia Silverstone, is she serious?” but I encourage everyone to flip through it before passing judgment. Yes, she’s pushing a macrobiotic vegan diet, which is too extreme for most of us but some of her arguments for eating less meat, chemicals, and refined foods are dead on. Presented in a friendly, nonthreatening way, she approaches a vegetable-based diet not just from a moral perspective, but from an environmental and health-based one too.

The Omnivore’s Dilemma, Michael Pollan
Absolutely fascinating look at the food we’re all used to eating and how it all came to be. It’s so chock full of info though that I can only manage a few pages at a time before my brain threatens to explode. You’ll be horrified, embarrassed and seriously pissed off after reading this. And you’ll never look at an ear of corn the same way again.

New Good Food, Margaret Wittenberg
http://www.newgoodfood.com/
From the author’s site: Rather than being about what food is not, NEW GOOD FOOD is an introduction to or perhaps a reminder of what food is. It is a weaving together of descriptions, cooking suggestions, and just enough history, food science, and nutrition to get a glimpse of all the wonders each food has to offer.
Bottom line: this is a great resource and will help you feel like less of an uninformed loser while scanning the aisles at Whole Foods. Which, incidentally – is where I bought my copy.

Vegetable Love, Barbara Kafka
Beautiful cover design aside, this is like taking a walk through a farmer’s market – in fact, when I pick up something new from the market I come home and flip through Kafka’s ode to vegetables for a delicious way to prepare it.

My roommate’s autographed copy of Ad Hoc at Home, Thomas Keller
For the average person, this probably isn’t a cookbook you’ll actually
cook from, though you’ll definitely learn some neat techniques.
Rather, I treat it more like an art book because it is visually
stunning. Just flip through the pages and admire the passion of a man
who loves food and the beautiful way he displays it.

Quick Note: I’ve only included a link to Wittenberg’s book since it may be tougher to find. Everything else will be available at any major bookseller or newsstand. And until Barnes & Noble ponies up my sponsorship money I’m not playing favorites. That said, I know it’s a little more expensive than ordering on-line, but please visit a local bookstore to buy books when you can – we don’t want them to go away.

Turning Over A New Leaf

Hey guys,

I haven't been around that much lately and I'm sorry. Truth is, I’ve been struggling lately, due in part to the fact that this site doesn’t really reflect how I’ve been living. More specifically, how I’ve been eating. I’ve decided to take better care of myself and, as a result, my kitchen has become a very different place. A very colorful and vibrant place actually. But not necessarily the kind of place you’re used to.

And I’ve been having trouble finding great stuff to post for you here because, quite frankly, not a lot has been phenomenal yet. It’s easy to make food taste great with butter and bacon fat (I’m lookin’ at you Paula Deen) but whole grains and low sodium? That’s tougher.

Case in point – I tried out a new barley dish a few weeks ago. I served it to my eternally patient roommate who, after intently chewing for many, many minutes, asked sweetly, “is it supposed to be so chewy?”

And the thing is, I have no idea. But I’m going to figure it out. And I’ll continue to share the abysmal failures with you here, for your enjoyment, as well as the winners I hope to uncover.

I’m not going to be counting calories, but I’m going to make the food I eat count. While I’ve never put many meat-based recipes on these pages, you’ll find even less now. The food you find here will be mostly vegetarian, occasionally vegan, and full of whole grains and interesting new ingredients.

Every week I scan the aisles of my grocery store and come home with one new thing. In the past few weeks I’ve added miso paste, pearl barley and umbeoshi plum vinegar to my pantry and I’m experimenting with them to create new recipes worth sharing.

So the posts here may be less frequent for a bit, but I am finding that the more whole, unprocessed foods I include in my diet, the better I feel. That doesn’t mean there will never be Pasta Carbonara, but it will be fewer and farther in between.

So, in the immortal lyrics of Bruce Hornsby – ‘Gonna be some changes made’.

I hope you’ll stick around for the ride.

The makings for tonight's dinner - roasted carrots, parsnips and Brussel sprouts. I'm going to serve them over a bowl of pearl barley with onions and thyme and the leftovers will get turned into a cold salad with sesame-miso dressing for tomorrow's lunch. 

I'll let you know how it goes.