Marinades aren’t just for meat, you know. Take, for example, this recipe for Marinated White Bean Salad. It’s a simple, old school treatment for beans and boy is it tasty!
This weekend, I learned about another recipe for Marinated Market Vegetables from my step mom. It’s a keeper! A variety of crunchy, colorful vegetables are marinated in a Dijon vinaigrette spiked with Italian seasoning. Fresh and delicious, it’s even better the next day. Enjoy!
We’re at it again! The same friends who gifted us the delicious halibut for Grilled Halibut with Chimichurri Sauce also gave us some of their sea bass catch. We decided to try it out with a dry rub, which has been our trend lately (last applied to flank steak with great results). The end result – Blackened Sea Bass – which we cooked on the grill. Delicious!
There is no real standard for blackened seasoning. This is a recipe I’ve used for a while. The idea behind “blackening,” whether it be fish or chicken or what have you, is to apply the rub liberally and then cook the protein over high heat on both sides, developing a delicious, flavorful crust.
If you aren’t up for grilling, this dish can be prepared using a cast iron skillet over medium/high heat on the stove top, just use the same timing as you would for the grill. Be sure to use grape seed oil to oil the grill pan; it has a higher smoking point than olive oil.
BTW – I got this photo of blackened fish on the grill from grillingaddiction.com – I recommend you check it out!
Every now and again, I revisit some of my favorite sources for healthy living and cooking, one of which is Nourishing Traditions by Sally Fallon, President of the Weston A. Price Foundation. When I cracked open my book, this recipe for Tangy Lentil and Chickpea Soup came fluttering out, much to my delight. It’s something I had clipped and then forgotten about; it was like the toy surprise inside!
I made it for dinner last night and it was tasty! Packed with vegetables and legumes- celery, onions, potatoes, tomatoes, lentils, and chickpeas – it’s a hearty meal. The “tang” comes from the fresh lemon juice and balsamic vinegar, which really help boost the flavors from the spices – curry, turmeric, cumin, chili powder, and cinnamon. It’s somewhat reminiscent of another favorite, Moroccan-Style Chickpea and Vegetable Stew, which if you have not yet tried, is well worth it.
I am still enjoying my pickled vegetables from last week. In fact, I took them and tossed them with some shredded cabbage, toasted sesame oil, and honey for a delightful slaw. No additional vinegar was necessary given the pickling process. I’ve been crunching on it all week long. Yummy.
On Fridays, we like to eat dinner at home. It’s a nice way to unwind from the week and catch up again before the weekend takes off. This past Friday, I had to work (cooking, of course), so I knew in advance that I wanted dinner to be simple, tasty, and comforting. I went to my recipe binder and came across this old favorite – Chicken Madras Curry. Yahtzee!
My friend Jennifer gave me this recipe years ago after having enjoyed it at her house. Ever since, it’s been a standard of mine that continues to satisfy. I’ve tweaked it a bit over the years in the spice department, and I’ve made some substitutes along the way, such as replacing heavy cream with lite coconut milk.
It’s a one-pot meal, which is nice. It calls for a variety of toppings including chopped apple, green onions, raisins, and peanuts or cashews – so everyone can “have it their way.”
The word “curry” actually comes from a word that means “sauce,” and is used to refer any number of spicy, saucy dishes. Curry powders are usually blends of spices, herbs, and seeds. I buy a lot of my spices online from Penzeys. They have an entire page devoted to curry powders, including salt-free blends and tips for choosing the right spice for your tastebuds. Enjoy!
Last week, I went to the farmers’ market in search of squash blossoms for recipe testing. I searched high and low and was not able to find them. Since I had squash on the brain, I bought some zucchini, as I was intent on trying something new with this summer staple.
Inspired by several sources, I came up with these Zucchini Patties with Yogurt Cucumber Sauce. These tasty little patties can be made “mini” and served as one-bite appetizers with dollops of yogurt cucumber sauce on top. Or, serve three small patties as a lovely starter.
Keep this recipe dairy free by skipping the feta cheese and replacing the egg with a mixture of 1 tablespoon ground flaxseed with 3 tablespoons water. Just stir the ground flaxseed and water and allow it to sit for several minutes before adding to zucchini mixture. You can serve the patties with wedges of fresh lemon.
Summer squash come in all sorts of varieties including zucchini, yellow crookneck, and patty pan. They should feel plump and firm and appear unblemished with glossy skin. When it comes to choosing squash, smaller is better and they should feel heavy for their size. Also see recipes for Summer Squash Salad and Zucchini Bread. Enjoy the bounty of summer!
When the heat is on, spice it up. Spicy food increases your blood circulation, which increases your body temperature, and actually makes you feel cooler in relation to the air temperature. I suppose it’s no fluke that warm weather cultures gravitate towards spicy foods year round (think Indian curries and Thai chilis).
I enjoy spicy soup for a light summer meal and this Carrot and Coriander Soup does the trick. It’s broth-based and loaded with ginger, cumin, coriander, and cayenne. Chopped fresh cilantro and plain yogurt make for a cool finish.
Did you know that cilantro (the herb) and coriander (the spice) come from the same plant? Herbs are the tender leaves of aromatic plants typically grown in temperate climates. Spices are the seeds or bark (think cinnamon sticks) of those aromatic plants, which are typically dried and sometimes ground. Cilantro is the Spanish name for the fresh leaves of the coriander plant, and ground coriander comes from the dried seeds of the same plant. For more tips on selecting, storing, and cooking with fresh herbs, check this out.
I am on a mission to use up the whole grains in my pantry. It’s a fun challenge, combining healthy eats with spring cleaning. Today, I had some great success with bulgur. I wanted to try something new, so I decided to bake with it, using the cooked grain as an ingredient in Bulgur Raisin Muffins. Hearty, healthy, and lightly spiced, these muffins are a wonderful way to start your day or satisfy your snack-tooth.
When you cook bulgur, it doubles in volume. So, after making the muffins, I had some slightly scented bulgur left to work with and made this delicious Bulgur Pilaf with Roasted Squash and Mint. I know what you’re thinking. Butternut squash? Now? I saw one in the market the other day and couldn’t help myself. I had to get it just…one…last…time until next season.
While we’re on the topic of seasonality, check out this interactive Seasonal Ingredient Map. It’s pretty cool. Choose a month and a state, and a list of seasonal ingredients pops up. Ingredient descriptions and recipe ideas included. It’s a great tool for unleashing your inner locavore!
I admit it. I’m on a bit of a carrot kick. I snapped this picture at the farmer’s market in Santa Barbara, California last weekend. Farm-fresh carrots are sweet, crunchy, and a great source of vitamins, minerals, and fiber. They come in hues of orange, yellow, and even red. I’ve been enjoying them for days.
My next stop was the fish market. I relied on my trusty pocket guide from the Monterey Bay Aquarium Seafood Watch to help me make a healthy, sustainable choice. Have you seen this? It’s a great little guide that steers you towards the best seafood choices. There is a hard-copy pocket guide (by region) and a mobile guide. Check it out.
Anyway, I picked up some Alaskan Halibut and went to town on this Moroccan Halibut with Carrots. The cinnamon and cayenne highlight the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon finish the dish with light and lovely notes. Healthy, delicious, and not at all fussy. It’s a keeper!
I love chickpeas. In the spring, at the restaurant, they had them fresh and we shocked and blanched them before adding them to a vegetable cassoulet. Fresh chickpeas are bright green, delicious, and spoiled me silly. As part of my final cooking exam at culinary school, I made a chickpea curry. Chef Elliott called it “surprisingly complex – in a good way!” That dish will always have a special place in my heart, as will Chef Elliott.
Last night after coming home from 11 hours in the kitchen at the new job (more on that later), I was craving comfort food. So, I stopped by the store and made Moroccan-Style Chickpea and Vegetable Stew for dinner. (I think the fact that I had the energy and inspiration to make dinner after my day is a good sign that I have chosen the right, although second, vocation.) Loaded with vegetables, this stew is hearty and really tasty given the spices – cumin, coriander, paprika, tumeric, and saffron.
I served it with some tortilitas topped with a cucumber yogurt mint sauce. For the tortilitas, mix 1/2 cup cornmeal with 1 cup flour, 1/2 teaspoon baking powder, and a teaspoon of salt. Add water until it takes on the consistency of pancake batter. Stir in some chopped scallions and any extra chopped parsley and cilantro you have from making the stew. Heat some olive oil in a skillet and make like pancakes. For the cucumber yogurt mint sauce, simply take some fat free plain yogurt and mix it to taste with grated cucumber (skin, seeds and all), chopped mint, minced garlic, a splash of red wine vinegar, and salt. Serve the tortilitas hot with a dollop of sauce on top. Comfort food indeed.
Not everyone can walk just blocks to their local market and have access to the best there is in natural, fresh, whole foods for cooking up delicious goodness. I’m lucky in that respect, I know. I’ll take every perk I can get when it comes to living in NYC. There are also a few specialty stores I frequent that really float my boat when it comes to purchasing certain spices, ingredients, and kitchen equipment.
Here are a few of my favorite sources, available on-line for one and all!
Bob’s Red Mill - whole grain goodness including gluten-free options.
King Arthur Flour - baking equipment, tools, and other gadgets to inspire you in the kitchen.
Penzey’s Spices – spices, flavorings, spice mixes and killer gift boxes for your favorite cook.
Kalustyan’s - Indian spices, chutney, flavored waters, and other exotic ingredients.
Zabar’s – gourmet goods, menu ideas, and one of the best housewares selection in the city.
