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.

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!

Chick pea and cauliflower bowl with tahini sauce

I have been eating horribly, and the Christmas parties haven't even started yet. So I put this pile of things together for lunch today and already feel far superior to the rest of you. But now you, too, can know the secret of true righteousness.  You're welcome. 

Chick pea and cauliflower bowl with tahini sauce

Makes 4 servings

For the sauce:

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice 

1 heaping tablespoon plain yogurt
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt 

For the spiced chick peas:

2 cups (or a 15 oz. can) cooked chick peas

1 teaspoon lemon zest

1 teaspoon salt

1 teaspoon lemon juice

1/2 teaspoon curry powder

For the cauliflower and kale:

1 head cauliflower, chopped into bite-sized pieces

1 bunch kale, roughly chopped (about 3 cups packed)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon chili powder

About one cup cooked grain (rice, barley, quinoa, etc.) per bowl

1 tablespoon chopped tomato per bowl

To assemble:

Heat the oven to 425F. Toss the cauliflower and kale with all ingredients on a large baking sheet and spread out in one layer.  Roast until browned, stirring once during baking time (so, I pop it in the oven for 20 minutes, take it out and stir it around, then cook another 10 or so).

Meanwhile, combine all chick pea ingredients in a reusable container (you'll probably have leftovers to refrigerate).  Combine all sauce ingredients in a food processor or blender. 

In a large bowl, put in your cooked grain, then top with chick peas and roasted vegetables to your heart's desire.  Top with chopped tomato (that's optional, really) and drizzle sauce over the whole thing.  Can be eaten hot or at room temperature. 

Everything can be kept in separate containers in the refrigerator for a week, so you can keep making these until you run out.  Extra sauce makes a great salad dressing, too. 

Farro with Vinegar-Glazed Sweet Potato and Apples

Ever since I got back from Italy a few summers ago, I have been a big fan of farro salads. But this could easily be done with some other grain--barley would be the most similar, but quinoa or cooked bulgar would also be quite pleasant, and even a chewy, short-grain brown rice would work.  Substitute butternut squash for the sweet potato if you prefer, omit or swap the dried fruit, and use whatever nut you like. This makes a great lunch or dinner, and if you prep everything the night before (including making the grains ahead of time), you can pop the roasting pan in the oven as soon as you get home from work and relax with a nice bottle of wine while you wait. 

Farro with Vinegar-Glazed Sweet Potato and Apples

Serves 6

1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small fennel bulb, finely chopped
1 small onion, finely chopped
5 garlic cloves, minced
Kosher salt
Pepper
4 cups water
2 cups farro
3/4 pound sweet potato (1 large), scrubbed and cut into 1 1/2-inch pieces
1/4 cup sherry vinegar
2 Granny Smith apples—peeled, cored and cut into 1 1/2-inch pieces
3/4 cup dried cherries, soaked in warm water for 10 minutes and drained
1 cup roasted cashews, coarsely chopped
3/4 cup coarsely chopped parsley
Shaved pecorino cheese, for serving

Heat 1/4 cup of the olive oil in a large saucepan. Add the fennel, onion, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until the fennel is softened, about 8 minutes. Add the water and farro and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes.

Meanwhile, preheat the oven to 425°. On a large rimmed baking sheet, toss the sweet potato with the remaining 3 table­spoons of olive oil and season with salt and pepper. Drizzle with the sherry vinegar and roast for about 15 minutes, until just starting to soften. Add the apples and toss to coat. Roast for about 20 minutes longer, until the sweet potato and apples are tender but not falling apart. Let cool slightly. 


In a large bowl, toss the farro mixture with the dried cherries, cashews, parsley and the roasted sweet potato and apples. Season with salt and pepper. Transfer to plates, top with shaved pecorino cheese and serve.

You say tomay-to, I say pass the wine...

Everyone has a red sauce they swear by, and mine is probably no more special.  But, given the number of times every winter it is requested at home, I feel compelled to at least record it for posterity (or for that day when my memory finally starts failing in a major way and I have to follow recipes for everything).  This sauce has gone through many incarnations from my first attempts in grad school, which were better than Ragu but not by much (no sugar in the sauce for this girl!) to what I think is finally the right balance of spicy, bright, and earthy.  I learned the red wine trick (cook some in, add some at the end) from an Italian friend and think it makes the sauce exponentially better than it ever was before.

I use this for everything--over pasta or all kinds, in lasagna, and little spoonfuls added to soup bases--so I always make a big pot and freeze it in variously sized containers.  It will keep in the freezer for up to 4 months and thaws in a big pot over medium heat in about 15 minutes when you have surprise company for dinner.

Nicole's Spicy Marinara

Makes about 12 cups (½ cup is a serving over pasta)

1 28-oz. can diced tomatoes in their juice
1 8-oz. can tomato sauce
1 4-oz. can tomato paste
1 small yellow onion, diced
4-5 garlic cloves, minced
2 bay leaves
4 tablespoons dried oregano (adjust to taste)
2 tablespoons salt
2 teaspoons crushed red pepper flakes
2 tablespoons capers
¼ cup pimento-stuffed olives roughly chopped
1 cup + ½ cup dry red wine (preferably the same you'll drink with this meal)
1 tablespoon olive oil

In a Dutch oven or large stock pot, heat the oil over medium heat.  When it shimmers, add the onion and cook, stirring occasionally, until soft and translucent.  Add the canned tomatoes, tomato sauce, tomato paste, and 1 cup of the red wine and stir to combine.  Stir in the salt, oregano, bay leaves, capers, and olives, lower to a simmer, and cover.  Allow to cook at least 20 minutes (but no more than 30), then stir in the garlic and crushed red pepper flakes.  Cook another 20-2 minutes; you don’t want the garlic flavor to disappear.  When it’s done cooking, turn off the heat and stir in the final ½ cup of red wine.  Season to taste and remove the bay leaves.

Make it at Home: Chicken Osso Buco

Osso Buco is traditionally a dish made with veal shanks and dribbling with marrow, but I like the lighter version made with chicken.  It's a great way to use cheaper dark meat and keep it super tender, and osso buco, after all, is country Italian food, so I think this is a respectable way to honor the most likely purpose of the dish (namely, feeding people on the cheap).

Altitude Chophouse in Laramie, WY has a great chicken osso buco, and so does Trapper's in Parker, CO. But this is an easy dish to set up and allow to stew at home, and it makes great leftovers, so it's crazy to not just do it yourself.  Here's my version.

Chicken Osso Buco

Serves 8

8 medium (about 2 1/2 pounds) chicken thighs
2 tablespoon(s) canola oil
Salt
1/2 bag(s) (8 ounces) carrots
1 large onion
1 large celery stalk
1 can(s) (4 1/2- to 16-ounce) Italian-style stewed tomatoes
Chopped parsley and grated lemon peel, for garnish

Remove skin and fat from chicken thighs. In 12-inch skillet over medium-high heat, heat canola oil and cook chicken thighs and 1 teaspoon salt until chicken is golden on all sides. Remove to plate. Meanwhile, dice carrots, onion, and celery.

Using the chicken drippings remaining in skillet, cook carrots, onion, and celery over medium heat until lightly browned. Return chicken to skillet; stir in stewed tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork-tender and juices run clear when chicken is pierced with a knife. Sprinkle with chopped parsley and grated lemon peel.

Serve with cooked pasta or rice.

Make it at Home: Lentil Loaf

I appreciate a great restaurant, but I'm cheap and like eating in my pajamas, so I always want to steal my favorite recipes and make them at home. This Grinch-like spirit has inspired a series of "Make it at Home" posts, starting with this one, in which I attempt to copy some of my favorite restaurant dishes so that I won't have to change into respectable clothes.

A good lentil loaf used to be hard to find, but vegetarian cafes like Chicago Diner and Sweet Melissa's in Laramie, WY have figured it out. This is a simple, lightened up version of the old 1970s brick that turned so many of us off of vegetarian eating in the first place, and it's just as homey and comforting as a greasy meatloaf made with low-grade meat and filler, without having to ingest cartilage.


Hearty Lentil Loaf

Serves 6

● 1 1/2 cups lentils
● 3 1/2 cups vegetable broth or water
● 2 onions, diced
● 2 cloves garlic, minced
● 3 tablespoons olive oil
● 2 cups cooked rice (I like jasmine)
● 1 teaspoon salt
● 1/4 cup barbecue sauce or ketchup
● 1/2 teaspoon sage
● 1/2 teaspoon Italian seasoning

Pre-heat oven to 350 degrees.  In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.

Saute the onions and garlic in olive oil for 3 to 5 minutes, or until soft. Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.  Bake for 1 hour. Allow to cool 5 minutes before serving.

Goes great with horseradish mashed potatoes (just mash some potatoes with garlic, olive oil, and horseradish.).

Cook, freeze, and pack it for later: entrees

Here it is--the installment of "cook, freeze..." that will absolve you from cooking dinner for days at a time.  Perhaps you will not pack these dishes (thought you could employ this method when you have a potluck looming and want to cook ahead for it), but having a hot dish ready to pop in the oven when you come home from work is worth its weight in gold on a weeknight, and it's a hell of a lot tastier than Lean Cuisine meals.

(Psst: remember last week when I told you about all the rices, grains, and lentils you could freeze?  Don't forget about that--reheat a big bowl of rice, veggies, and lentil from the freezer, toss with a little olive oil, red wine vinegar, salt and pepper and herbs of your choice, and you've got a very fast and very healthy meal on the table in less than 15 minutes.)

Many of these dishes can either simply be built and refrigerated a day before you cook it, so you can build it the night before and cook it the next afternoon, or you can cook it, eat some of it immediately, and cut the rest into individual portions, wrap in foil, and freeze for later.  Then, individual portions can be heated on a cookie tray in the oven or microwaved, at home or at work.


Brian’s Festive Turkey Meatloaf

Serves 8

2 teaspoons olive oil
2 cloves garlic, minced, optional
½ yellow onion, chopped
2 medium carrots, shredded
1 tablespoon dried rosemary
½ cup plain bread crumbs
1/3 cup chopped fresh parsley
¼  cup chopped sun-dried tomatoes
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk or cream
1 ½  teaspoons salt
1 teaspoon freshly ground black pepper
1 pound ground turkey

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Lay a piece of parchment paper on a baking sheet.

In a frying pan over medium heat, sauté onion, garlic, carrot, and rosemary in the olive oil until soft.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, eggs, milk, salt, and pepper. Add the turkey and cooked vegetables; gently stir to combine.

Carefully pack the meat mixture into a loaf shape on the parchment-covered baking sheet.  Bake at 375 degrees F for 50  minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Chicken and Leek Frittata

Serves 4

6 eggs
1 teaspoon grainy mustard
Pinch red pepper flakes
Salt and black pepper to taste
2 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, rinsed and thinly sliced
1 garlic clove, minced
4 ounces cooked chicken, shredded

Preheat broiler.

In a medium bowl, whisk together the eggs, mustard, and pepper flakes and season with salt and black pepper.

Heat the butter and olive oil in a large, oven-safe skillet over medium heat until the butter has melted.  Add the leek and garlic and cook, stirring continuously until soft, about 3 to 4 minutes.  Add the chicken and cook, stirring, until warm, about 2 minutes.

Add the egg mixture and swirl the skillet to distribute the eggs and filling evenly over the surface.  Shake the skillet gently, tilting slightly while lifting the edges of the frittata with a spatula to let the raw egg run underneath for the first 1 to 2 minutes of cooking.  Cook until eggs are almost set, about 5 minutes, and then place the skillet under the broiler for about 1 minute.  The frittata will puff up and brown slightly.  Remove from the oven and carefully slide onto a serving platter, using a spatula to unstick from the skillet as it slides.

Cut into 4 wedges and serve hot, at room temperature, or cold.


Green Chili & Potato Gratin

Serves 6-8

4 large russet potatoes, scrubbed and sliced ¼-inch thick
4 cups chicken or vegetable broth
½ yellow onion, diced
3 garlic cloves, smashed and minced
1 cup prepared green chili sauce
2 teaspoons salt
Freshly ground black pepper to taste
4 oz. (1 cup) grated parmesan cheese
4 oz.  (1 cup) grated sharp cheddar cheese

Preheat oven to 400°F. Coat a 3-quart baking dish with butter or cooking spray.

Place sliced potatoes, and broth in a large pan or Dutch oven.  Bring to a boil, reduce heat, and simmer until potatoes are tender but still hold together, about 10 minutes.  Drain in a colander when done, but reserve about a ½ cup of the cooking water.

Meanwhile saute the onion and garlic in a small frying pan with some olive oil over medium heat until onion is tender, about 10 minutes.  In a small bowl, combine the onion mixture, green chili, and ½ teaspoon of the salt.  Set aside.

Ladle just enough of the potato cooking water into the baking dish to lightly cover the bottom.  Then place approximately one half of the potato slices into the baking dish, overlapping slightly and dusting with a light layer of salt (about ½ teaspoon).  Top with ½  of the grated cheeses,  then all of the green chili mixture.  Cover with the remaining potato slices in the same fashion as before, then top with remaining cheese.  Cover with foil and bake 30 minutes.  Remove foil and bake another 10 minutes or until the top starts to brown.

Greens Pie

Serve 6-8

1 cup couscous

2 pounds mixed greens of your choice (lettuce, arugula, Swiss chard, dandelion greens…), chopped into bite-sized pieces

1 tablespoon olive oil

2 medium onions, thinly sliced

2 green onions, thinly sliced

¼ cup chopped fresh dill

¼ cup crumbled feta or queso fresco

3 eggs, beaten

Salt and pepper

Place couscous in a medium saucepan and toast over medium heat 2 to 3 minutes, stirring often to keep from burning.  Add 1 ¼ cup water and teaspoon salt.  Cover and bring to boil.  Reduce heat to simmer and cook until water is absorbed, about 15 minutes.  Remove from heat.

Heat oil in a large pot or Dutch oven over medium heat.  Add onions and cook about 10 minutes or until browned.  Add greens and cook until wilted, about 5 minutes, stirring constantly.  (If using lettuce, wait to add it at the end, as it wilts very quickly.)  Transfer to a colander and squeeze to release excess moisture.  Add couscous and stir. 

Preheat oven to 350°F.  Stir green onions, dill, and feta into the mixture. Stir in beaten eggs and season with salt and pepper. 

Coat a 9-inch pie pan with cooking spray or butter and spread the couscous mixture evenly in pan.  Bake 35-40 minutes or until lightly browned on top.

Heavenly Egg Casserole

Serves 8

5 cups bread, cut into bite-sized pieces
olive oil
3 cloves garlic, minced
1 large onion, chopped
2 cups vegetables of your choice, chopped into bite-sized pieces (broccoli, cauliflower, peas, carrots...)
1/2 cup sliced sun-dried tomatoes
1/2 cup kalamata olives
12 eggs
1 tablespoon Dijon mustard
1 cups milk
1 cup grated cheese(s)
1 tablespoon dried oregano (or whatever mixture of herbs you like)
1 teaspoon salt
freshly ground black pepper to taste

The day before building: spread out the cut-up baguette to dry and get stale on a cutting board.  Or, dry it out on a low temperature (try 250 F for 20 minutes) in the oven.

The night before eating: Heat a little olive oil in a large skillet over medium heat and cook the onion until it begins to soften, about 8 minutes.  Add the vegetables, if they are raw, until they begin to soften.  Turn off heat and stir in garlic and salt to taste.

In a large whisk together, combine the eggs, milk, mustard, oregano, 1 teaspoon salt, and more black pepper to taste. Stir in cooled vegetables and cheese.

Grease a 9 X 13 inch dish and lay the stale bread cubes in the bottom.  Pour the egg mixture over the top.  Cover with plastic wrap or foil and refrigerate overnight or for at least 8 hours.  When ready to cook, uncover and bake in the oven at 350 F for 75 minutes or until lightly browned on top



Hearty Lentil Loaf

Serves 6

1 1/2 cups lentils
3 1/2 cups vegetable broth or water
2 onions, diced
2 cloves garlic, minced
3 tablespoons olive oil
2 cups cooked rice (I like jasmine)
1 teaspoon salt
1/4 cup barbecue sauce or ketchup
1/2 teaspoon sage
1/2 teaspoon Italian seasoning

Pre-heat oven to 350 degrees.

In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.

Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft. Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning. Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour. Allow to cool 5 minutes before serving.


Indian Stir Fry with Okra

Serves 4

1 tablespoon peanut oil
½ yellow onion, diced
½ small Serrano pepper, minced
1 large garlic clove, minced
1 tablespoon fresh grated ginger
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ lb. okra, trimmed and cut into ½-inch rings (frozen is also fine)
1 (14.5-oz) can diced tomatoes, drained
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon chili powder
2 tablespoons chopped fresh cilantro
½ cup cooked chick peas
Salt and freshly ground black pepper to taste
Crushed peanuts for garnish

In a large frying pan over medium-high heat, warm the peanut oil and sauté the onion until it starts to get soft, about 5 minutes.  Add the Serrano pepper, garlic, ginger, mustard seeds, and cumin seeds and continue to cook until seeds begin to sputter, about 4 minutes.  Add the okra and cook until it begins to brown, about 8 minutes.  Stir in tomatoes, curry powder, turmeric, chili powder, and about a teaspoon of salt.  Lower to medium heat, cover, and simmer about 10 minutes, stirring occasionally.  Add cilantro, chick peas, and salt and pepper to taste.  Combine thoroughly and serve over basmati rice with crushed peanuts on the side to pour over the top.

Mushroom and Potato Pie 

Serves 6-8

1 pre-made pie crust
1 teaspoon olive oil
1 lb. mixed mushrooms, sliced
1 large Russet potato, peeled and chopped into ½-inch pieces
1 small onion, chopped
3 cloves garlic, smashed and minced
2 teaspoons salt
1 tablespoon dried thyme
2 eggs
1 cup milk
2 teaspoons Dijon mustard
3/4 cup grated sharp cheddar (or other) cheese

Prebake the crust: place in the oven and turn temperature to 425°F (no need to preheat); poke the crust around the edges with a fork and place in the oven for 10 minutes, or until it starts to look dry on the surface.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and potato and cook, stirring often, until potatoes begin to soften, about 10 minutes. Add the mushrooms and cook another 10 minutes, or until liquid has evaporated. Remove from heat and stir in the garlic, salt, and thyme.

Whisk together the eggs, milk, and mustard. Season with black pepper if desired.

Sprinkle half the cheese in the bottom of the pie crust. Top with mushroom mixture, pour egg mustard over that, and sprinkle the top with the remaining cheese. Lower the oven temperature to 350°F and bake one hour, or until a knife inserted in the middle comes out clean.


Pink Mushroom Risotto

Serves 6-8

1 tablespoon butter
½ yellow onion, diced
2 garlic cloves, minced
2 cups short grain white rice
3 cups vegetable broth
1 ½ cups red wine, divided
1/8 cup grated Parmesan cheese
1 teaspoon dried thyme
½ teaspoon dried rosemary
8 oz. dried shitake mushrooms
½ cup frozen peas
Salt and black pepper to taste

Place the dried shitakes in a large bowl and cover with 1 cup boiling water; cover and allow to sit while you cook the risotto.

Heat the butter in a large, deep skillet or a Dutch oven over medium-high heat; when it melts, lower to medium heat and add the onion along with a pinch of salt.  Saute until soft (about 10 minutes), then add the garlic and rice; continue cooking until the rice becomes translucent-looking, about 4 minutes.  Stir in 1 cup of the red wine, lower heat to medium-low, and cook until most of the wine is absorbed, stirring occasionally.  Then, add the broth in 1-cup increments, covering to cook and checking periodically to see when it has been absorbed.

By now your mushrooms should be soft; remove from soaking liquid and roughly chop.  Pour the mushroom soaking liquid into the rice mixture and cook as before.  When all the broth is gone, stir in the remaining ½ cup of wine, cooking until liquid is once again mostly absorbed.  At this stage, the rice should be tender and creamy; keep adding water, ½ cup at a time, if this is not the case.

When rice is cooked, stir in the cheese, thyme, rosemary, chopped mushrooms, and peas; remove from heat, cover and warm through.  Season with salt and black pepper and serve piping hot.


Pork and Apples with Cider Cream Sauce

Serves 6

Pork
1 pounds pork tenderloin, cut into 12 (2-inch thick) slices
½ teaspoon salt
Freshly ground black pepper
1 tablespoon canola oil

Apples
2 tablespoons butter
3 Granny Smith apples, unpeeled and thickly sliced
2 medium shallots, thinly sliced (about ½ cup)
1 tablespoon fresh rosemary
1 ½ teaspoons sugar
¼ teaspoon salt

Sauce
½ cup apple cider
¼ cup low-sodium chicken broth
½ teaspoon finely chopped fresh rosemary
¼ cup heavy cream
½ teaspoon salt
Freshly ground black pepper

To prepare pork, place medallions (slices) between sheets of plastic wrap.  Using a meat mallet or a heavy skillet, flatten each piece to an even thickness of about ¼ inch.  Remove plastic wrap and season both side of medallions with salt and pepper.

Heat a 12-inch sauté pan or skillet over high heat.  Add vegetable oil.  When oil starts to smoke, place half the meat into the pan and sauté on both sides until well browned and thoroughly cooked.  Transfer to a plate to keep warm.  Repeat the process with the remaining medallions.

To prepare apples, reheat pan over high heat.  Add butter.  When hot, add apples, shallots, rosemary, sugar, and salt.  Sauté until apples are golden brown and tender, about 8 minutes, shaking pan occasionally.  Transfer apples to plate with meat.

To prepare sauce, add cider, broth, and rosemary to pan.  Cook, whisking to scrape any brown bits, over high heat, about 5 minutes.  Add heavy cream; reduce heat to medium and simmer until mixture thickens to sauce consistency, 5-10 minutes.  Add salt and pepper to taste.

Return apples and pork to the pan with the sauce.  Simmer approx. 7 minutes or until pork seems tender and infiltrated by sauce.


Shepherd’s Pie, Made Over

Serves 6-8

Topping:
1 small head cauliflower, roughly chopped
1 russet potato, peeled and chopped
2 small parsnips, peeled and chopped
2 garlic cloves, smashed and minced
¼ cup plain yogurt
4 oz. grated cheddar cheese (optional)
Salt and black pepper to taste

In a large pot of salty water, boil the cauliflower, potato, and parsnips until soft.  Drain and mash by hand with the garlic, yogurt, and salt and pepper to taste.  Stir in cheddar cheese.  This step can be done the day before and refrigerated or can occur while you make the filling.

Filling:
Olive oil
4 oz. dried shitake mushrooms, hydrated, drained of excess water, and chopped
½ cup broccoli florets and stems, chopped
1 small yellow onion, diced
½ green bell pepper, diced
1 large carrot, peeled and chopped
2 tablespoons tomato paste
½ cup dry red wine
1 tablespoon minced chives
2 teaspoons smoked paprika
Salt and pepper to taste

In a large pan, heat the olive oil over medium heat. Add the onion, carrot, pinch salt, and the smoked paprika and sauté until tender.  Stir in the broccoli, mushrooms, pepper, tomato paste, and red wine, lower to medium low heat, and cover.  Allow to stew about 10 minutes, remove from heat, and stir in chives and salt and pepper to taste.


Grease a a large pie pan or medium-sized casserole dish with a bit of olive oil.  Pour in the vegetable stew and smooth out so it’s even.  Spread the potato mixture on top, gently smoothing like a thick layer of icing over the stew.  If the potatoes are cold, cook uncovered in the oven for 20 minutes at 400°F before broiling; if everything is hot, place under the broiler and cook about 10 minutes, or until potato mixture gets browned.


Summer Squash “Lasagna”

Makes 12 pieces

…or you could use zucchini.  Add this to the list of recipes developed to survive the onslaught of these summer beauties that just seem to take over the garden from July to October.

4 large summer squash, cut into ½ -inch thick “coins”
4 large tomatoes, cut into ¼-inch thick slices
4 large garlic cloves, thinly sliced
1 medium onion, thinly sliced
8 oz. ricotta cheese
4 cups shredded mozzarella cheese
Dried oregano, salt and crushed red pepper flakes
Cup loosely packed fresh basil leaves

You can skip this step if you’re pressed for time, but it will help keep the moisture content down: lay all squash and tomato slices out in single layers on thick paper towels or flour sack towels, salt lightly, and place another layer of paper/ flour sack towels on top.  Allow to sit at least 30 minutes before building your lasagna.  This releases the excess water from the vegetables so they don’t become a soup in the oven.

Oil a large lasagna pan with extra virgin olive oil.  Start layering: squash coins on the bottom, a tomato slice on top of each squash coin.  Add a little salt, red pepper, and dried oregano on top, then small blobs of ricotta on each tomato slice, followed by a very thin scattering of some mozzarella.  Continue in this fashion, pressing down to compact the cheese as you go, until you’re out of all the squash and tomatoes--your last layer should be vegetables.  Scatter the fresh basil all over the top, then cover with remaining (should be the majority of the 4 cups) mozzarella.

Cover the pan with foil, allowing a little space at the top so it doesn’t stick to the cheese.  Bake at 375°F for 40 minutes.  Uncover, raise temperature to 425°F, and bake another 20 minutes or until cheese is golden brown and some of the extra liquid in the pan has reduced to more of a sauce.


Zucchini and Goat Cheese Frittata

Or make it a quiche by pouring the batter into a pre-made pie crust.

Serves 4

6 eggs
1 cup grated fresh zucchini (about 1 medium zucchini)
1 tablespoon fresh thyme or marjoram
4 ounces fresh goat cheese, crumbled
Salt and black pepper to taste
1 tablespoon olive oil
1 garlic clove, minced
1.3 cup grated pecorino cheese
1 small sprig fresh thyme

Preheat broiler.

In a medium bowl, whisk together the eggs and garlic and season with salt and black pepper.  Add the zucchini, thyme, and goat cheese, stirring to combine.

Heat the olive oil in a large, oven-safe skillet over medium heat.  Add the egg mixture and swirl the skillet to distribute the eggs and filling evenly over the surface.  Shake the skillet gently, tilting slightly while lifting the edges of the frittata with a spatula to let the raw egg run underneath for the first 1 to 2 minutes of cooking.  Lower the heat to medium and cook until eggs are almost set, about 5 minutes.

Cover the frittata with the pecorino cheese and place the skillet under the broiler for about 1 minute.  The frittata will puff up and brown slightly.  Remove from the oven and carefully slide onto a serving platter, using a spatula to unstick from the skillet as it slides.

Garnish with thyme, cut into 4 wedges and serve hot, at room temperature, or cold.

Pasta in Lemon Cream Sauce

I threw this together when I was looking for something to serve alongside some delicious grilled salmon last week, and it was perfect.  The leftovers have subsequently been terrific, and I revived them with a little lemon zest stirred in before handing the whole thing over to Chef Mike(rowave).  The heavy cream is necessary to prevent curdling--if you use anything lighter, your sauce will look more like cottage cheese than sauce. However, if you must substitute something lighter and/or non-dairy, be sure to heat it very slowly on a low temperature, and when it begins to separate, vigorously whisk in about a tablespoon of flour and it should be alright.

This can easily become a meal with some grilled shrimp, toasted chickpeas, or just a healthy helping of steamed veggies.

Pasta in Lemon Cream Sauce

Serves 6 as a side, 3-4 as a meal

1 garlic clove, minced
¾ cup heavy cream
¼ cup vegetable stock
3 tablespoons lemon juice
¾ pound linguine
Salt and black pepper
 ¼ cup chopped fresh basil
¼ cup chopped fresh dill
½ cup freshly grated Parmesan cheese
Salt and crushed red pepper flakes to taste

Bring a pot of salted water to boil.  Cook pasta according to package directions until al dente.

Meanwhile, in a saucepan, heat the cream, stock, lemon juice, and garlic on low and simmer, uncovered, for fifteen  minutes.  Add salt and generous amounts of black pepper to taste.

When pasta is done and draining, stir herbs into lemon sauce and allow to wilt slightly.

In a serving bowl, toss the pasta with the grated Parmesan cheese and red pepper flakes.  Pour sauce over the top and toss again.

I wanted to go to Asia but all I got was some peas...

My friends recently toured Southeast Asia and posted some great photos of delicious-looking food and fun times every step of the way.  Around the same time, I started noticing all the newly available fresh produce at my local hippy-dippy natural food store, and the beautiful sugar snap peas, combined with my mild jealousy towards my friends eating their hearts out in Singapore, yielded this recipe. You can make a lot of substitutions here--change the noodles, the veggies, the fresh herbs, trade the tofu for meat (the marinade works just as well).  But don't skip the mayonnaise, which I know sounds insane, but it is oh-so-good.  If you do and I find out, I will physically fight you.

Creamy Asian Noodle Bowl

Serves 4


½ block extra firm tofu
Tofu marinade:
1 tablespoon brown sugar
2 teaspoons Sriracha sauce
1 teaspoon lime juice
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
½ teaspoon toasted sesame oil

Peanut oil for frying
2 packages instant ramen noodles
8 dried shitake mushrooms, broken into small pieces
6 dried Thai red chili peppers, whole
¼ red onion, finely diced
1 garlic clove, minced
1 pound sugar snap peas, trimmed and cut into ½-inch pieces on the bias
1 small red pepper, cut into similar-sized pieces
¼ cup mayonnaise
1/8 cup rice vinegar
¼ teaspoon fish sauce
2 tablespoons chopped fresh cilantro

Prepare ahead: press the tofu until most water is release, about 30 minutes.  Combine all marinade ingredients in a small container.  Cut the pressed tofu into bite-sized pieces and place in the marinade, shaking or stirring gently to coat evenly.  You can leave this on the counter and occasionally stir it while you chop your vegetables and cook.

In a medium saucepan, heat enough water to cook the noodles along with one of the ramen seasoning packets (I always get “Oriental Flavor”).  When the water comes to a boil, throw in the mushrooms and noodles and cook until done.  While you are doing this, steam the sugar snap peas and bell pepper; this can be done in a steamer above the cooking noodle if you have one, or in a separate pot if you don’t.

Meanwhile, heat about 2 teaspoons of peanut oil in a large skillet over medium heat.  Sauté the dried peppers, onion, and garlic until soft and fragrant.  Scrape into a small bowl and wipe excess oil off the side of the pan.  Return pan to medium-high heat, add 2 tablespoons of peanut oil, and when it smokes, add the marinated tofu.  (Keep any excess marinade for the end.) The liquid from the marinade will cause a lot of spitting, so I remove the pan from the heat in order to do this, then put it back on the burner.  Cook tofu until browned on each side, flipping once in the middle.

When the tofu is golden on both sides, lower heat to medium low.  Stir in the steamed vegetables, cooked noodles with mushrooms, and any remaining marinade form the tofu.  In the small bowl with the onions and garlic, add the mayonnaise, vinegar, fish sauce, and cilantro.  Stir to combine, then stir into the noodle mixture in the pan.  Heat through and serve with fresh lime wedges and Ponzu sauce.

Recipe for Chicken Cacciatore

I find chicken to be rather bland, and it is prone to both dryness from overcooking and unpleasant gamy flavor when reheated.  But it's a lean source of protein and it fills you up.  At its best, it can even be extremely moist and a complimentary part of a delicious dish.  Your safest bet for satisfying chicken is to cook it in a flavorful sauce.  Oh, and throw in some pasta.  Pasta is always delicious.

I am reminded of this cozy, winter-appropriate recipe because, although it is mid-April it is still cold and windy in the Rocky Mountains.

Nicole's Poseur Chicken Cacciatore

Serves 6-8

2 Tbs. extra-virgin olive oil
1 1/2 pounds chicken breasts cut into 1-inch chunks
1 medium onion, cut in half and then sliced
2 large garlic cloves, finely chopped
1/2 cup dry white wine 
1 pound russet potatoes, peeled and cubed into 1/2-inch pieces
8 oz. small brown mushrooms
1 (14-ounce) can chopped tomatoes, with juice
1 medium red bell pepper, seeded and cut into strips
1 tablespoon pickled jalapenos, diced
1/4 cup chopped green or black olives (or a mix)1 tablespoon chopped rosemary
Salt and freshly ground black pepper, to taste

Season the chicken with salt and pepper. In a Dutch oven, heat the olive oil over medium heat, then cook the chicken pieces until lightly brown, about 4 minutes on each side.

Add the onion and red pepper and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and jalapenos and pour in the white wine and cook until it has reduced by 1/2 the quantity, about 6 minutes.

Add the potatoes, mushrooms, tomatoes, olives, rosemary, and 1/2 cup water. Stir, season with salt and pepper, cover, and cook until bubbling, about 30 minutes. Uncover and cook on medium until the potatoes are tender, about another 30 minutes. Serve over cooked pasta or rice if desired. 

Shepherd's Pie gets a makeover

I love Shepherd’s Pie, from the rich stew underneath to the crusty, golden brown mashed potatoes on top.  It’s a staple in British and Irish pubs, and it was a special treat we would occasionally eat at home growing up.  I equate it with cold winter nights, adventures abroad (in which I learned that many of my family's staple meals were merely rip-offs from the motherland), and the massive tangle that is Midwest-Irish-British-whatever-the-hell culture. But it’s filled with stuff I don’t eat much anymore: cheap cuts of meat, butter, loads of white potatoes… The trick is keep what’s best about the pie--the rich, hearty flavors and that fantastic crust on top--without creating a heart attack on a plate.  Easy.

Shepherd’s Pie, Made Over

Topping:
1 small head cauliflower, roughly chopped
1 russet potato, peeled and chopped
2 small parsnips, peeled and chopped
2 garlic cloves, smashed and minced
¼ cup plain yogurt
4 oz. grated cheddar cheese (optional)
Salt and black pepper to taste

In a large pot of salty water, boil the cauliflower, potato, and parsnips until soft.  Drain and mash by hand with the garlic, yogurt, and salt and pepper to taste.  Stir in cheddar cheese.  This step can be done the day before and refrigerated or can occur while you make the filling.

Filling:
Olive oil
4 oz. dried shitake mushrooms, hydrated, drained of excess water, and chopped
½ cup broccoli florets and stems, chopped
1 small yellow onion, diced
½ green bell pepper, diced
1 large carrot, peeled and chopped
2 tablespoons tomato paste
½ cup dry red wine
1 tablespoon minced chives
2 teaspoons smoked paprika
Salt and pepper to taste

In a large pan, heat the olive oil over medium heat. Add the onion, carrot, pinch salt, and the smoked paprika and sauté until tender.  Stir in the broccoli, mushrooms, pepper, tomato paste, and red wine, lower to medium low heat, and cover.  Allow to stew about 10 minutes, remove from heat, and stir in chives and salt and pepper to taste.


Grease a a large pie pan or medium-sized casserole dish with a bit of olive oil.  Pour in the vegetable stew and smooth out so it’s even.  Spread the potato mixture on top, gently smoothing like a thick layer of icing over the stew.  If the potatoes are cold, cook uncovered in the oven for 20 minutes at 400°F before broiling; if everything is hot, place under the broiler and cook about 10 minutes, or until potato mixture gets browned.


Please, for the love of god, have this with a porter or stout while shouting over cheesy 80s punk music from the U.K.

A Salvadorian Feast!

Why?  I don't know...I thought it would be a good excuse to fried up some bread with things stuffed into it.  Doesn't that sound delicious?  I did get some help from my new friends at http://www.pupusarecipe.com with the basic technique, and the traditional accompaniments, salsa rioja and curtido, are two new staples in my fridge.  Enjoy!

Black Bean Pupusas

Makes about 36

Filling:
2 cans (15 oz.) black beans
1/4 cup of vegetable oil
2 teaspoon salt
2 minced garlic cloves
1/2 cup chopped onion

In a blender, blend beans; add water a little bit at a time if too thick.


In a large frying pan over medium heat,  heat the oil and saute onion, garlic, and salt until soft and fragrant, about 5 minutes. Lower to medium low heat, add beans, and cook for about 1 hour, or until beans have thickened up. Let cool; beans should look like playdough. If beans are too runny, cook longer.

Dough:

6 cups of "Maseca" corn flour (used to make tortillas and tamale filling)
4 cups of water

Mix the flour and water in a large bowl, adding flour little by little mixing until the dough is plyable. Dough should be thick enough to make a smooth ball. If flour sticks to your hands, add more water.

Make Pupusas!


Preheat a flat pan on medim heat.  Pan is hot enough when drops of water bounce in pan.  Make a ball of dough the size of a plum and mold it to resemble a little "bowl".



Put 2 tablespoons of mixture in the center of the "bowl".  Close the dough carefully making sure all the mixture is covered.






Flatten with a tortilla press (can be purchased or improvise by using 2 plates). Make sure pupusa is no thicker than 1/2 cm.  Add a little canola oil to the  hot pan and cook for 4 minutes each side.

Salsa Rioja

Makes about 2 cups

3 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 Serrano or jalapeño chile pepper, chopped 
2 cups tomatoes, peeled, seeded and chopped 
2 teaspoons dried oregano
Salt and pepper to taste
1/4 cup cilantro, chopped

Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent.  Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool.  Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

Curtido (cabbage salad)

Serves 4

1/2 head green cabbage, shredded
1 carrot, grated
1 quart boiling water
3 green onions, thinly sliced
1 cup white vinegar
1/2 cup water
2 teaspoons dried oregano

Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Peruvian fish in sour onion sauce

I have not been to Peru, but I have been entreated to some lovely meals by a native Peruvian friend, who  helped me with this recipe.  I love this in the summertime--it's light, quick to make, and goes perfectly with a mojito on the back patio (or you could try your hand at the Peruvian cocktail, Pisco Sour).

Peruvian Fish in Sour Onion Sauce

Serves 6

2 medium onions, thinly sliced
1 medium jalapeno, seeded and finely minced
2 garlic cloves, smashed and minced
2 tablespoons olive oil
½ cup white wine vinegar
6 medium fish fillets (tilapia, halibut, cod…)
Salt and pepper to taste
2 tablespoons flour
4 Roma tomatoes, roughly chopped
2 medium avocados, thinly sliced

In a large saucepan, heat the olive oil over medium heat.  When it shimmers, reduce heat to low and sauté the onions, jalapeno, and garlic until onion is soft.  Add vinegar, cover, and remove from heat.

Meanwhile, in a large skillet, heat another tablespoon of olive oil over medium-high heat.  Place flour on a plate and season liberally with black pepper.  Lightly salt both sides of each fillet, dredge through flour (shaking off excess) and fry in batches once the oil is smoking slightly.  Place friend fish on a serving platter, pour onion sauce on top, and garnish with avocado slices.