Caprese pasta salad

Consider: it's too hot to cook, but you have all of these beautiful tomatoes available in your garden/farmer's market/grocery store and they actually have amazing flavor. This situation will be non-existent by October 1. This should of course be the excuse for a meal, right?

Toss equal parts chopped fresh tomato, chopped fresh mozarella, and short pasta shape. I used oricchiette here, and the cheese is from a container of fresh mozarella pearls.  Make sure everything is about the same size. 

Chop a generous amount of fresh basil into thin slices (chiffonade) and dress with a couple glugs of olive oil, half that amount of balsamic vinegar, and season with kosher salt and red pepper flakes. Optional stir-ins: crispy bacon, capers. Dinner is served!

PAIRS WITH:

dry rose, dry lambrusco

The world's simplest potato salad

I had this at one of my favorite NoCo restaurants, The Kitchen, in Fort Collins last month. It was served as a side to my super-porky, gluttonous Cuban sandwich, and it was sitting there all pale and goopy on my plate.  I thought, "what is this garbage, and when did they stop trying with the sides"?  But then I took a bite and realized it was actually pure evil genius: four ingredients, and it was somehow more amazing than the Cuban (which was also very good, so nice job again Kitchen people).


You can add more ingredients to this to make it a little heartier, or swap out the greens for a different flavor.  But I would caution you against making it too complicated, because then it loses some of its magic.




The Kitchen Potato Salad

Serves 6-8 (or me like, twice)

3 lbs. small red potatoes, cut into approx. 2-inch pieces if necessary
1 cup plain Greek yogurt
1 Tbsp. (or more) creamy horseradish
2 cups packed baby arugula
salt & pepper

Boil the potatoes for about 15 minutes or just until cooked through. Lay out cooked potatoes on a flat baking sheet, wait for them to stop steaming, then place the tray in the fridge to cool down at least a couple hours or preferably overnight.

Mix together Greek yogurt and horseradish in small bowl. Season with salt and pepper as needed. Stir this dressing into the cooled potatoes. Use as much or as little of the yogurt mix as you like. Add the arugula, and lightly turn to coat.

Additions/substitutions:

• Swap our arugula for cooked or raw kale, raw spinach, or just a giant hunk of roughly chopped fresh herbs. If you're going to herb route, I like dill and parsley for this.
• Add herbs, as stated above.
• Stir in fresh green peas, lightly steamed (you can add them to the potatoes in the last 60 seconds of cooking)
• Add cooked brown or French (puy) lentils

You got Mexican Corn in my Pasta!

I don't know when this whole "Mexican Street Corn" thing started, but it's delicious, so screw authenticity. Also, I love pasta. PS, you can eat this hot or cold.

Mexican Corn Pasta

Serves 6

For the Dressing:
1/4 cup plain Greek yogurt

1/2 cup mayonnaise
juice and zest of one lime
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon hot sauce (I use Tapatio)
salt and pepper, to taste

For the Pasta Salad:
8 oz. farfalle or rotini pasta

2 teaspoons olive oil
4 cups corn (frozen and thawed, fresh removed from cob, or canned and drained)

1/2 red bell pepper, chopped
1 jalapeño pepper, seeded and diced finely
4 green onions, green parts only, thinly sliced
4 oz. crumbled goat cheese (or queso fresco, or a combo)
1/4 cup chopped fresh cilantro, plus more for garnish


Mix all ingredients for dressing in a large bowl. Set aside.

Cook pasta according to directions in well-salted, boiling water. Drain and set aside.

Heat a skillet with the olive oil and add the corn kernels and peppers. Cook over medium-high heat until starting to brown- don’t stir too often. You should get nice dark color on some pieces.

Combine all ingredients together in a serving bowl. Stir to combine.

  

Kimchi noods with miso butter

This is a probiotic bomb, and it will leave you pleasantly full and satisfied for hours. Plus it's super tasty, fast, and you can eat it hot, cold, or at room temperature. 

Kimchi Noodles with Miso Butter

Serves 4

8 oz. stick pasta (anything--buccatini, angel hair, soba, etc. etc. Soba is pictured above.)
1 cup kimchi, drained
1 tablespoon miso butter
2 cups broccoli florets or packed baby spinach
toasted sesame seeds for garnish (optional)

In well-salted boiling water, cook the pasta to al dente.  In the last 2-3 minutes of cooking, add the broccoli (if using spinach, add in the last 60 seconds). Drain, stir in the miso butter until completely melted, then toss in the kimchi and sprinkle with sesame seeds if using.

Miso butter for almost everything

This is hardly a recipe, but it will up your game anytime you'd normally use butter.  By adding white (don't substitute another flavor) miso to your unsalted butter, you're adding an almost cheesy pop of umame that works with just about any cuisine. Just combine room-temperature butter and white miso in a 2:1 ratio (a small container of 4 tablespoons butter to 2 tablespoons miso will keep nicely in the fridge for last-minute additions) and mash it together with a fork until it looks pretty well mixed.

What can you do with it?

• Toss it into steamed vegetables with a little hot sauce for a side.
• Put it on your toast in the morning, immediately followed by some thinly sliced avocado and a perfect, 9-minute boiled egg.

• Add it to hot noodles as a quick sauce, before adding veggies and/or proteins.
• Slap a pat onto cooked fish or land animals as a finishing sauce.
• Use it in place of plain butter on corn on the cob or a baked potato. 

I will have all of the sangria, please

I am so done with rosé, and never really did get the appeal in the first place.  But sangria is definitely something I can wrap my brain around...a crisp white wine (go with something cheap), made more interesting with fresh fruit and maybe fortified with a little sweet liquor--what's not to love? 

"Orangey"
1/2 cup (1 to 2 oranges) freshly squeezed orange juice
1/2 cup (3 to 4 lemons) freshly squeezed lemon juice
1/4 cup Triple Sec
1 bottle (750 ml) dry white wine (anything but Chardonnay)
1 bottle (10 oz.) soda water
1 orange, sliced
1 lemon, sliced

"Grapefruity"

1 750 mL bottle riesling
1 750mL bottle prosecco
1 cup grapefruit juice
1/4 cup simple syrup (optional)
1/2 cup club soda
1 1/2 cups sliced strawberries
1 grapefruit, cut into chunks/slices

"Cucumber-Melon"

4 cups honeydew melon or canteloupe, cubed
1 cup sliced English cucumber
1 750ml Prosecco
1/2 cup white grape juice
1 cup fresh mint leaves

"Skinny"
1 bottles of crisp white wine (Sauvignon Blanc, Pinot Grigio...)

1 bottle of sparkling white wine (Vino Verde, Prosecco)
2 ripe peaches, sliced
1 pint raspberries
2 kiwis
several sprigs of mint
Stevia or other sugar substitute to taste

I often skip the additional sweeteners, but for something a bit more like soda pop, you may elect to keep them in.  Whichever recipe(s) you try, plan ahead so that it can sit in the fridge for about an hour before serving.  You can also substitute any amount of fresh fruit for frozen.

The best cold brew coffee for the summer

If you've been paying over $10 for a tiny bottle of cold brew at the grocery store (or going out every day for it-?!), you need this recipe in your life. Making cold brew at home couldn't be any easier, and if you have a French press, straining it is a breeze, too.  Save your money for a great road trip and start making your fancy cold coffee drinks at home!

Cold Brew @ Home

Makes about 4 drinks

2/3 cup coarsely ground coffee
3 cups water
1 teaspoon cinnamon or cardamom, depending on your taste (I prefer cardamom)
3 tablespoons dark brown sugar

Put ingredients in a quart jar, stir, and cover with lid. OR, dump in your French press and cover with plastic wrap. Refrigerate overnight.

In the morning, pour the coffee base through a sieve or strainer into a bowl, then strain back into jar for easy storage. If you've used a French press, just strain and dump it into a jar. This makes pretty strong coffee, but it's totally drinkable this way.  However, if you want to get all Starbucks-y, put a few ice cubes in a glass. Pour in coffee until glass is about 3/4 full, and add milk/half and half/cream to taste.

Stuffed pasta shells for when you're feelin' fancy (and have some times on your hands)

Why is stuffed pasta so fun? Why is baked pasta always so amazing?  It's a pain in the posterior to make (only in time involved, not skill level), but sometimes you just have to pull on some sweatpants, cue up the Pandora Summer Hits of the 80s playlist, and throw together some

Nicole's Jumbo A-1 Stuffed Pasta Shells

Serves 6

12ounces jumbo pasta shells
1 1⁄4cups mozzarella cheese, shredded (Reserve 1/4 cup)
1cup parmesan cheese, grated
2 lbs ricotta cheese
2 large eggs, lightly beaten and 2 egg yolks
1 pinch nutmeg
1 teaspoon black pepper
1 teaspoon garlic powder

1 8-oz. jar marinated artichoke hearts (reserve the liquid)
6 roma tomatoes, thinly sliced

olive oil

salt and crushed red pepper flakes
fresh basil, chopped, for garnish

In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until very al dente. Drain and cool immediately with cold water. Drain and place open side down on paper towels.

In a medium bowl, combine the rest of ingredients except the tomatoes and artichoke hearts. Season with salt. Reserve the 1/4 cup of mozzarella.

Place a thin layer of the liquid from the marinated artichoke hearts plus a generous drizzle of olive oil into the bottom of a 12 x 9 x 2 inch baking dish. Preheat oven to 375F.

Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
Scatter the artichoke hearts in between the shells and cover everything with overlapping sliced of tomato.  Season with salt and red pepper flakes to taste. Loosely cover with foil and bake for 40 minutes.

During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
Bake 5 more minutes. Garnish with fresh chopped basil.

Pasta and spring things

This dish came about from various little tubs of leftovers; the steamed green beans and asparagus from the garden that had served as a side to grilled steaks, the last bit of yogurt-and-mustard sauce used for dipping grilled potatoes, and some of Alison Roman's glorious savory granola I always keep around. You can make all of these things fresh, or substitute your own steamed veggies and creamy sauce here, and I'm sure it will be glorious. 

Springy Leftover Pasta

Serves 4

4 cups steamed green veggies (peas, asparagus, green beans, broccoli, whatevs)
1/2 pound whole grain farfalle pasta
salt, red pepper flakes
2 tablespoons plain Greek yogurt + 2 tablespoons grainy mustard
garnishes: lemon wedges, a bowl of savory granola or roasted nuts/seeds of your choice (toasted groats would also be good)

In a small bowl, combine the yogurt and mustard. Set aside.

In a well-salted pot of boiling water, cook the pasta according to package directions.  If you don't already have steamed veggies on hand, you could throw them in for the last 3-4 minutes of cooking time. Drain pasta and, if you're using leftover veggies, toss together to take the chill off. Season with crushed red pepper, drizzle with some of the yogurt sauce, and garnish with a spritz of lemon and a generous sprinkle or granola. Eat hot or at room temperature.

Green-and-white chili for summer

As a Midwestern girl, I had never touched a roasted green chile until I moved out to Colorado in the early 00s.  I'm not sure I even knew they existed.  Now they are my absolute favorite, and I can't wait until late summer when my local farmer's market is packed with roasters all morning.  The good news is, those frozen bags/tubs at the grocery store are pretty OK, so you can enjoy spicy, fresh stews all summer long. I use a pressure cooker to do my beans, which slows down the process and heats up the house a bit more, but I wrote this recipe for canned beans to be a little more user-friendly. Don't cheat on grilling the chicken, though--it makes a huge difference, especially when your chiles have been frozen! Just plan ahead and do it the next time you have a cookout, then wrap it in foil until you're ready to make this stew; it'll keep for a week. 

Green and White Chili

Serves 6

1 teaspoon olive oil

1 small yellow onion, chopped

2 large garlic cloves, minced

2-3 tablespoons chopped fresh cilantro

6-8 oz. of grilled chicken (no skin, chopped)

2 15-oz. cans of white beans (any type, do not drain)

1 teaspoon salt

1 teaspoon black pepper (optional)

1 teaspoon ground cumin

1 24-oz. bag frozen, chopped green chiles, mild or hot

1 tablespoon lime juice

shredded cheese or queso, lime wedges, sour cream, and more chopped fresh cilantro to serve

First, you must thaw the chiles in the refrigerator and save their liquid; I just toss the whole bag on a plate and throw it in the fridge for a couple of days. 

In a stock pot or Dutch oven,. heat the oil over medium heat.  Add the onion, garlic, and cilantro and cook, stirring frequently, until fragrant.  Add the cooked chicken, white beans with their liquid, salt, pepper, cumin, chiles, and lime juice, stir, cover, and heat through.  Serve with garnishes listed above and hot fresh tortillas to clean the bowl. 

Covering the rest of the herb garden in food and booze...

Last week I gave you some suggestions for growing and using basil, cilantro, and some other stuff in your herb garden this spring and summer.  Here's the rest of the alphabet...


Parsley
Jalapeno & Parsley Sour Martini
Makes 2

1/2 C sugar
1/2 C water
2 jalapeños, sliced, plus more for garnish
1 small bunch parsley
4 oz. fresh squeezed lemon juice
2 oz. fresh squeezed lime juice
6 oz. vodka

Start by slicing jalapeños. If you don't like super spicy and want more of a jalapeño flavor with less kick, definitely remove the seeds.In a medium saucepan, combine sugar and water and bring to a boil over high heat. Once the mixture is boiling, throw the jalapeños in and lower to a simmer. Let simmer for about 5-7 minutes. Strain mixture into a bowl and put in fridge to cool.

In a cocktail shaker, add parsley, lemon, and lime. Muddle together. Add ice and pour in vodka and about 4 oz. of the jalapeño syrup. Shake together and pour into a martini glass with a prepared lime-sugar rim if you choose (just rub a lime on the rim and dip glass in a plate of sugar). Add in some jalapeño garnish if you like.

Parsley is also a must in this fast, delish fish piccata.

Sage
The Wise Bee's Knees

Makes 1

1/2 cup honey
1/2 cup cold water
1 1/2 ounces gin
1/2 ounce freshly squeezed lemon juice
1/2 ounce honey syrup
3 fresh sage leaves
ice

For the syrup, bring equal parts honey and water to a simmer in a small saucepan until honey dissolves. Let cool to room temperature before using.

Combine gin, lemon juice, syrup, and 2 sage leaves in a cocktail shaker and stir to dissolve honey syrup. Fill shaker halfway with ice and shake until thoroughly chilled, about 10 seconds. Strain into a chilled cocktail glass. Smack the remaining sage leaf between your hands over the glass, drop into the drink and serve.

Try sage in this Italian Rice Casserole, my lazy-girl cheat for risotto!

 

Tarragon
Strawberry Smash with Tarragon
Makes 4

For the tarragon simple syrup
1/2 cup granulated sugar
1/2 cup water
2 tablespoons tarragon leaves
For the cocktails
10 large strawberries plus 4 for a garnish sliced
1 lime cut into wedges
juice of 1 lime
1/2 cup vodka
3 tablespoons tarragon leaves chopped
2 tablespoons tarragon simple syrup

To make the tarragon simple syrup, combine the sugar and water in a small sauce pan over medium heat, stirring until the sugar has dissolved. Add the tarragon leaves, off the heat, and steep for 10 minutes or more. Strain, and store in a glass jar in the fridge.over medium heat, stirring until the sugar has dissolved. Add the tarragon leaves, off the heat, and steep for 10 minutes or more. Strain, and store in a glass jar in the fridge.

To make the cocktails, combine the strawberries and all but 2 of the lime wedges in an ice-filled shaker. Use a muddler or the end of a wooden spoon to smash the berries and limes into a chunky mixture. Pull out the smashed limes, and then add a couple handfuls of ice, the lime juice, vodka, and tarragon simple syrup. Shake. Pour into ice-filled highballs. Garnish with strawberry slices, a lime wedge, and a sprig of tarragon.

Tarragon is also an essential ingredient in bearnaise sauce, which I make with avocado in this recipe. 

Thyme
Meyer Lemon and Thyme Gimlet 

Makes  2

4 oz gin
1.5 oz Meyer lemon juice
1.5 oz thyme simple syrup
For the thyme simple syrup:
1/2 Cup Water
1/2 Cup sugar
handful thyme sprigs

To make simple syrup, bring sugar, water and thyme to a low simmer in a small pot over medium heat. Stir until sugar is dissolved. Let sit 30 minutes or overnight for a more intense flavor. Strain. Cool.

In a cocktail shaker add ice, gin, meyer lemon juice and simple syrup. Shake well. Pour into two small chilled glasses and garnish with sliced Meyer lemons or zest. Serve immediately.

Thyme is excellent in this red beans and rice recipe (vegetarian or not).

Cooking (and drinking) with herbs

It is full-on spring here in the Rockies (sorry, East coast friends, but it'll come someday) and my perennial herb garden is about to pop!  It's still too cold here to plant basil and cilantro, but I've got mint, sage, parsley, thyme, and tarragon all being brave little troopers about the occasional dips below freezing at night.  I am writing this post to a) encourage you to grow some fresh herbs of your own and b) give you some ideas for using them.  I promise they will make your meals oh-so-much better, and they're a fun addition to cocktails, too.

I'll cover the first half of the alphabet today, the second half next week. Skipping the obvious choices like tabouleh (parsley) and mojitos (mint), though I love them so, here are some things you may not have considered yet, along with helpful links to growing your tasty new herbs this spring and summer (here's a general one from the CSU extension website).

Basil
Basil-Lime Cooler
Makes 1

For the Basil Syrup:
1 cup water
1 cup sugar
6 basil leaves
For the Cocktail:
1 ounce basil syrup
1/2 ounce freshly squeezed juice from 1 lime
1 1/2 ounces vodka
3 basil leaves
2 to 3 ounces seltzer
Garnish: basil sprig

For the Basil Syrup: Combine water, sugar, and basil leaves in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook for 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Basil syrup will keep for one week in a sealed container in the refrigerator.

For the Cocktail: Combine 1 ounce basil syrup, lime juice, and vodka in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Fill a collins glass with ice, then strain the cocktail into the glass. Add extra basil leaves to the glass, top with seltzer and stir gently. Garnish with straw and basil sprig.

...and chop some to stir into your BLT Rice Salad when it gets too hot to cook!

Chives
Chive martini
Is it cheating to use the flowers?  Chives are a little onion-y, but the edible flowers are not only beautiful, but a more subtle version of the stems.  So swap out the boring old cocktail onions in your classic vodka martini with chive flowers instead!

Chives also have a starring role in Crawfish Monica, the official dish of the New Orleans Jazz Fest!

Cilantro
Cilantro Margarita

Makes 1

Kosher salt
2 ounces triple sec
1 tablespoons sugar
1 lime, juiced
3 sprigs cilantro
2 lime wedges

Add kosher salt to a small plate. Lightly dip the rim of your glass in water and dip in the kosher salt to create a kosher salt rim.

In a shaker add all ingredients. Using a muddle or wooden spoon, slightly bruise the cilantro to help bring out the flavor.

Add ice, top the shaker and shake until very cold. Pour into the prepared glass and garnish with lime wedges and more cilantro.

I also love adding cilantro to this fast, easy lentil salad with cheese.

Mint
Tea and Whiskey High Ball
Makes approx. 8 (you could serve it in a pitcher or punch bowl)

For the tea:
2 oranges
2 quarts water
8 teaspoons or 8 tea bags black tea
For the mint syrup:
1 bunch fresh mint, ends trimmed
2 cups granulated sugar
1 cup water
To serve:
2 cups Scotch or bourbon
Ice
mint sprigs, for garnish

For the tea:Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding as much of the white pith as possible. Set half of the zest aside for steeping and refrigerate the remaining half in a zip-top bag or other airtight container for garnishing.

Bring the water to a boil, remove from the heat, and add the loose tea or tea bags and the orange zest set aside for steeping. Let steep for 5 minutes. Pour through a fine-mesh strainer into a 3-quart heatproof container; discard the solids in the strainer. Refrigerate the tea until cold, at least 3 hours. Meanwhile make the mint syrup.


For the mint syrup: Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.

Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover and refrigerate until ready to use.


To serve: When ready to serve, stir the Scotch or bourbon and half of the mint syrup (about 1 cup) into the tea. Taste and add more syrup as needed. Fill 8 highball glasses with ice and add several strips of the remaining orange zest to each glass. Pour the tea mixture over the ice, garnish with a sprig of mint, and serve.

Mint is also de rigueur in Thai and Vietnamese food; try it in this Brussels sprouts dish!

Magic Sauce and two ways to use it

I can't get enough of this simple tahini-miso concoction, and I've been keeping a big jar of it in the fridge for otherwise uninspired last-minute lunches:

Miso-Tahini Magic Sauce

1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
1/4 cup tahini
1 tablespoon + 1 teaspoon shiro (white) miso
1/2 teaspoon red pepper flakes
1 tablespoon mirin
1 teaspoon maple syrup
1/4 teaspoon salt
1/2 cup + 1 tablespoon warm water (add slowly until you get the consistency you prefer)

Place everything in a jar with a tight-fitting lid and shake vigorously until mixed.  If tahini remains clumpy, just stick a spoon in there and break it up.

You can use it as a salad dressing, and I particularly like is as a dressing for coleslaw.  Just toss some cabbage or Brussels sprouts in the food processor with carrot and cilantro and finely chop, add sliced scallions and toasted sesame seeds if you like, and add enough Magic Sauce to coat.

You can also toss it with soba noodles you've boiled along with vegetables (love broccoli) and a little reserved cooking water, then sprinkle chopped peanuts and squirt a little lime juice on top. 

And you could drizzle this sauce over any grain/tofu/veggie bowl you've put together.  Wait, is that three things?And what if you spiked your egg salad with it?...the possibilities might be almost endless. 

Oaty Rhubarb Bars

Spring is coming, green leaves are shooting up in the area of our rhubarb patch, and we still had a bag of frozen rhubarb from last summer shoved in the bottom of the freezer. Fearing a watery mess if I attempted pie, I tried to gather together as many absorptive ingredients as I could to make the best of it, and these turned out pretty well! I think you could use any frozen fruit in the same quantity, though I haven't tested that theory...

Oaty Rhubarb Bars

Makes about 15 servings

1 1/2 cups quick-cooking rolled oats
1 cup whole wheat pastry  flour
3/4 cup packed brown sugar
3/4 cup butter
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger

1 teaspoon ground cardamom
2 cups fresh or frozen unsweetened sliced rhubarb (thawed overnight and drained)
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease a 8x8x2-inch baking pan with butter or spray.

In large bowl stir together oats, the 1 cup whole wheat pastry flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.

Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons all-purpose flour, and ground ginger & cardamom. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture and pecans; press lightly.

Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Store, covered, in refrigerator up to 5 days. Makes 15 squares.

Alison Roman's Decidedly Not-Sweet Granola

Cook and food writer Alison Roman has come out with a new cookbook I just can't put down.  It's called Dining In, and it's chocked full of recognizable ingredients combined in some subtly surprising ways.  Recipes are meant to be low-effort (usually) but put-together enough for guests.  Though she lives in NYC these days, Roman's SoCal roots show in her love of fresh produce and the gorgeously sun-drenched photos remind me of summer, or every day I have ever spent in L.A.

As a savory breakfast fan, I got super excited about her recipe for "Decidedly Not-Sweet Granola" in the grains chapter.  She suggests several uses for this: breakfast with yogurt and cucumber, as croutons over salad, and as a snack.  I haven't gotten past the breakfast trick, which has kept me full and satisfied all morning today, and I can't imagine getting sick of it anytime soon.  Plain yogurt + diced cucumbers + this savory granola is her recipe; I added a squirt of lemon over the whole thing, as well.

I also made some adjustments based on what I had in the kitchen, as she encourages.  So, here's the actual recipe:

https://www.tastecooking.com/recipes/decidedly-not-sweet-granola/

I had no nigella seeds and didn't want more sesame seeds, as she suggests, so I threw in a scant 1/2 cup unsweetened shredded coconut.  I also skipped the egg whites, because what am I going to do with three egg yolks?  The result is a finer granola that doesn't clump together, but that's fine by me. Finally, I just used plain old crushed red pepper flakes in place of aleppo. I mean, I got them at the tortilleria down the street, so I don't know if they're aleppo or not. Come to think of it, they look similar.

If you're in the market for a new cookbook that is also a feast for the eyes, get Dining In.  It's lovely in every way.  And make this savory granola for something, even if you're hooked on Pop Tarts for breakfast.  I promise you'll happily find a use for it.

Reliving Crawfish Monica from NoLa's Jazzfest

It's in no way good for you (is any recipe that comes out of New Orleans ever good for you?), but I always crave it when I get close to the Gulf.  After a little reading, I understand why this is the official dish of Jazzfest in New Orleans--it's super fast and easy (and very 80s, which is when it was invented). I can't find decent crawdad tails here in the Rockies so I use shrimp, but you can easily adjust if you're luckier than I (and use a pound of tails instead of the 1/2 pound of shrimp I call for, as they're tiny).

A shot of the real deal at New Orleans' Jazzfest

Shrimp Monica

Serves 6-8

1/2 pound small shrimp, shelled, tails off, and deveined
1 stick unsalted butter
4 cloves garlic, minced
6-8 fresh chives, chopped
1 cup plain milk (any flavor)

1 tablespoon Tony Chachere's Creole Seasoning (this should be a staple in your kitchen, anyway)
1 pound rotini pasta + a little pasta water


Set salted water to boil in a large pasta pot. In a large saute pan, melt butter over medium heat. Add garlic and chives and cook 2-3 minutes, until softened. Add shrimp and saute for 2-3 minutes until cooked. Stir in milk, then add Creole seasoning to taste. Cook for 10 minutes until sauce starts to thicken. Cook pasta according to package directions, then drain (but reserve a little of the water). Stir pasta into the sauce, adding cooking water a tablespoon at a time if needed. Cook for another 5 minutes on low, stirring often, and allowing pasta to soak up the sauce.

Cauliflower rice and quinoa pilaf

So super easy, keeps remarkably well (even in the freezer), and goes with everything, including but not limited to steak, chicken, pork, fish, tofu, underneath a fried egg and/or steamed veggies, alongside a salad...

Cauliflower rice and quinoa pilaf

Serves 4 as a meal, 6-8 as a side

1 small head cauliflower
1 cup cooked quinoa
2 teaspoons olive oil
salt to taste
1/2 carrot, diced (about 1/2 cup)
1 large garlic clove, minced
about 1 cup diced onion (I used  1/4 of a large yellow onion)
2 teaspoons minced ginger
Sriracha to taste (optional)
1/4 cup chopped or slivered almonds

Cut up the cauliflower into medium sized chunks. Then in a blender or food processor, chop the cauliflower until it looks like small-grain rice.

Heat the oil in a large skillet over medium heat.  When it becomes fragrant, add the carrot, onion, garlic, and ginger and cooking, stirring constantly, until onion softens, about 4 minutes.  Add the cauliflower "rice" and quinoa along with some salt to taste and continue cooking until cauliflower becomes softened, another 5 minutes or so.  Season with Sriracha if using, stir in almonds, and serve.

What's for lunch?: Salmon, Greens, and Grains

I love sushi bowls and poke when I'm in L.A., but I don't trust our Rocky Mountain fish counter at Safeway for that quality of tuna or salmon.  This tasty lunch bowl gets around to a similar concept and level of healthiness without the risk of tapeworms...

Salmon, Greens, and Grains

Serves 2

1 4 oz. fillet salmon, thawed if frozen
1 teaspoon mayonnaise
1 teaspoon Sriracha
1 teaspoon sesame oil
3 cups chopped greens (spinach, kale, mustard, or any combination thereof)
1 cup cooked barley (I like to make a big pot and keep some in the freezer for quick reheating)
1/2 cup cooked, shelled edamame
a few thin slices of raw red onion
ripe avocado, sliced
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons toasted sesame oil
toasted sesame seeds and lemon wedges for garnish, optional

Line a broiler-safe tray with foil.  Rinse the salmon and pat dry.  Rub a thin layer of sesame or other neutral oil all over the fish and place skin-side down on the lined tray.  Combine the mayonnaise and Sriracha in a small bowl and slather over the top of the salmon.  Broil 4-6 inches away from the heat for 6-8-minutes (check for your preferred level of doneness). When cooked to your liking, remove the skin and cut into strips, pictured above.

In a medium skillet, heat 1 teaspoon of sesame oil over medium heat.  Add the greens and a pinch of salt to taste and saute until wilted.

In a medium mixing bowl, combine the barley and edamame.  Heat gently if it's cold.

Build your bowl: Dividing all ingredients equally, spread barley-edamame mixture across the bottom of each of two bowls.  Top with cooked greens, salmon, avocado slices, and onion slices.  In a small bowl, whisk together the soy sauce, mirin, and toasted sesame oil and drizzle evenly over the top.  Sprinkle toasted sesame seeds and/or lemon on top if desired.

7-layer tacos

When I was a young freelance musician (I am now an old freelance musician), I used to rely on Taco Bell's 7-layer burrito, which was $1.79 in the late '90s in mid-Michigan, to get me through long drives to and from gigs. It was vegetarian, which I was at the time, and a total fat bomb that kept me full for hours. These tacos remind me of those times, only I can eat them at my dining room table and not drop food all over my concert black. (PS, you can use real ground beef if you hate animals, but Morningstar Farms Grillers crumbles are actually delish, and that's not a paid sponsorship).

7-layer Tacos

Makes about 6 tacos

6 small tortillas (I like the flour-corn hybrid ones)
2 teaspoons olive oil
6 oz. (1/2 bag) of Morningstar Grillers Crumbles or ground beef
1 garlic clove, minced
2 scallions, thinly sliced
6 oz. black beans
2 teaspoons ground cumin, divided
2 teaspoons salt, divided
1 teaspoon chili powder
1 large chopped tomato
1 cup frozen corn kernels, thawed and drained
guacamole (preferably homemade)
sour cream or plain yogurt
Crumbled fresh queso or shredded Mexican blend cheese
chopped fresh cilantro and lime wedges for serving

Warm the tortillas and wrap in foil until ready to use.

Place the black beans, 1 teaspoon cumin, 1 teaspoon salt, and a dash of lime juice in a medium bowl and smash together with a potato masher, fork, or back of a wooden spoon until it resembles refried beans.  Heat those bad boys up in chef Mike (the microwave) for about 60 seconds if you want.

Heat the oil in a medium skillet and add the garlic, Morningstar crumbles, scallions, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon chili powder.  Saute about five minutes over medium heat.

Build your tacos: lay down a tortilla, smear some "refried" beans all over it, then top crumbles, tomato, corn, guacamole, sour cream, and cheese.  Sprinkle some cilantro on top and squirt some lime over the whole thing.

Pasta with Roasted Red Pepper Sauce

This is a great way to use up a jar of roasted red peppers (or roast your own in the oven), and it might be the fastest sauce I've ever made.

Pasta with Roasted Red Pepper Sauce

Serves 4

½ lb. rigatoni or other tubular pasta

2 cups broccoli florets

1 tablespoon olive oil

½ yellow onion, diced

1 large garlic clove, minced

1 8 oz. jar roasted red peppers, drained and roughly chopped

1 teaspoon Italian seasoning or dried oregano

Salt and crushed red pepper flakes to taste

¼ cup plain yogurt

¼ cup shredded Parmesan cheese

Bring a large pot of well-salted water to boil.  Cook pasta according to package directions, adding the broccoli in the last 4-5 minutes of cooking (if fresh, or the last 2 minutes if frozen).

Meanwhile, heat the oil in a medium skillet over medium heat.  Add the onion and garlic and sauté until fragrant, about 2 minutes.   Add the roasted red peppers, about a teaspoon of salt, and Italian seasoning and cook another minute.  Transfer to a food processor or blender and puree, then return to the hot pan.  Stir in the yogurt and Parmesan cheese to make a creamy sauce. Season with salt and red pepper flakes.

Drain the pasta-broccoli combination and add to the sauce, stirring to coat evenly.  Serve hot!