A Whole New Grain - Farro: Recipe

Meredith's Food for Life

I am amazed at these whole grains that I never knew anything about before just recently. In my latest food magazine, they highlighted whole grains, clean eating, and so on. So as I've mentioned, I wanted to challenge myself to find out what theses things were all about and find ways to incorporate them into our lives.

Tonight's dinner was a roast pork loin with chopped salad, roasted potatoes, thinly sliced fresh fennel and this little dish made from Farro. Apparently it comes from Italy - and I say: "Wow" and "Who knew!?!" I wanted to see if it this grain, which is rice-like and nutty with a chewy texture once it's cooked, would behave like it's cousin: Arborio Rice.

At first, my kids were skeptical but once they tried it, they were hooked and suddenly I didn't think I had made quite enough for us. It look longer than the 15 minutes quoted on the package - but I also added some steps, most of which were completed quickly. It was delicious - and I was thrilled that when I walked away from the table I was full!

The pork roast wasn't finished cooking by the time the farro was complete so my kids suggested we eat the dish as our "appetizer." Man...we've taught them well!

Farro "Risotto" with Butternut Squash
serves about 8-10

1 cup farro, rinsed clean
1 medium onion, minced
1 lb. butternut squash, peeled and chopped in chunks (I purchased this pre-packaged from the store)
2 tablespoons unsalted butter + 1 tablespoon
1 14.5-oz can fat free, low-salt, chicken broth
1 cup water
1 cup frozen peas, thawed
1 tablespoon brown sugar

In a medium saucepan, bring enough water to a boil that is sufficient to cook the squash. Once the water is boiling, gently lower the butternut squash into the pot and cook - about 15-20 minutes, until a fork pierces the flesh easily, drain well. Next, thaw the peas and drain, set aside.

In a large shallow pan, melt 2 tablespoons of butter over medium-high heat until it foams gently. Add in the onion and saute until soft - about 6-8 minutes. Do not brown the onion, so lower the heat if needed. Next, raise the heat to high and add in the farro and mix well with the onion and butter until well coated and toasted - about 2 minutes.

Add in the broth and the water, gently, and mix well. Allow this mixture to cook over medium heat for about 15 minutes. Then, raise the temperature and boil the liquid until it reduces completely - about another 10 minutes - and stir often so the farro doesn't stick to the bottom of the pan. Once the liquid has been cooked off, add in the squash and the peas, an extra tablespoon of butter and stir well. Add in the brown sugar and serve.

Red, Beans (Not Rice) Did Miss Her: Recipe



Meredith's Food for Life

 Sir Mix-a-Lot had it right. Focusing on whole grains and substantial foods makes you fuller longer and has been known to cause a reduction in the desire to snack on crap - for lack of a better word. Quinoa is apparently a super food - bringing with it lots of fiber and protein and not a lot of carbs/sugar. I saw the red variety in the store and was intrigued.  It didn't taste different to me - or at least it didn't taste different than its natural-colored sibling (to me).  The back of the package had a recipe that I couldn't resist - it sounded like something I would order in a Latin restaurant and anything like that sounds good to me!

I'll admit right here that my husband walked past the pot of cooking quinoa and asked if it was something out of Star Wars but he ate it anyway and loved it.  The kids?  Well, let's just say this one got a lot of strange looks and really loud promises to eat everything else on the plate.  They didn't eat it, even though one of my kids loves black beans.  The lime juice made the dish so I added an extra tablespoon but if I had followed the recipe completely and used the avocado it called for, it would have been perfect. I didn't happen to have a ripe one so I skipped it. I'm adding it into this recipe because it deserves to be there.

Red Quinoa and Black Bean Salad
serves about 10

1 cup red quinoa
14 oz can black beans, rinsed and drained
1 orange pepper, diced
1 yellow pepper, diced
1/4 cup fresh cilantro, chopped
2 scallions, chopped
1 cup cooked corn
1 small avocado, cubed
5 tablespoons fresh lime juice
1 small garlic clove, minced
1/8 cup extra virgin olive oil
1/2 tsp. ground cumin

In a medium saucepot, bring 2 1/2 cups water to boil and add in the cup of red quinoa. Reduce the heat and let simmer about 15 minutes until the water is absorbed and the seed expands. Allow quinoa to cool for about 6 minutes and then fluff with a fork. 

Meanwhile, combine the beans, peppers, cilantro, scallions and corn in a large mixing bowl. In a small bowl, mix together the lime juice, garlic, cumin and olive oil until well mixed. When quinoa is ready, mix into the vegetables and pour the dressing over. Mix well. Next gently fold in the avocado. Serve cold or at room temperature.

Time for a New Approach: Recipe

Meredith's Food for Life

Isn't it normal for people to turn the page of the calender from one year to the next and realize that there is a chance for a whole new beginning?  I certainly think it is and like most people, I made a mental note of the things I want to improve upon or jettison from my life. The list isn't too long but it is meaningful. And then - as an aside to a "real" list, there is the stuff I want to improve upon in the kitchen. I want to branch out and try new grains - whole grains like millet, farro, red quinoa and steel cut oatmeal.  I'm really excited to reignite my love for new foods.

Tonight I made a tamer version of a recent recipe I saw in Bon Appetit mag for black and wild rice with roasted squash.  I changed the vegetable, lightened up the amount of oil and lost the pistachios it called for - and, well, I didn't add in the micro-greens, either. Despite the initial stares, this was a big hit at home and it looked so pretty - we've been teaching the kids about the importance of a colorful plate.  While I'm sure it could have been a meal all by itself (especially if I had kept in the pistachios), I served this alongside a glorious roast chicken and steamed carrots. This was easy. These grains are so good for you, so filling, and so easy to prepare and I am enjoying the process of getting to know them.  Yesterday for lunch I made quinoa with sauteed shrimp, broccoli, carrots tossed in a soy and chili garlic sauce - lunch was made in about 15 minutes and I was full for the rest of the day.

Wild Rice with Roasted Sweet Potato
serves about 8-10

1 cup wild rice, uncooked
1 3/4 cup water
1 1/2 Tbsp. olive oil + 1/8 cup
4 medium sweet potatoes, peeled and quartered
1/4 cup apple cider vinegar
2 tsp. honey
2 scallions, chopped
1/4 cup pomegranate seeds
salt, pepper

Preheat oven to 450. Bring to a boil the water and rice together, lower, cover and simmer for 45 minutes. Turn off the heat, let stand, covered, for ten minutes - then fluff with a fork and allow rice to cool.

Meanwhile, prepare cookie sheet with a light spray of non-stick spray. Toss potatoes in 1 1/2 Tbsp, olive oil and turn out onto the prepared sheet. Season lightly with salt and pepper and roast for 35 minutes.

In a large bowl, mix together the prepared rice with the scallions and seeds and then mix well.  Add in the potatoes and gently fold. In a small bowl, whisk together the honey, vinegar and the 1/8 cup oil. Pour over the rice mixture and gently fold, again.  Rice can be made an hour or so ahead of time and left at room temperature.  Mix again before serving.

The Great India: Recipe

The final stop on this week's tour of International foods was a personal favorite of mine - Indian food. I wouldn't say I have a vast knowledge or experience with this type of cuisine, but I did take an Indian Food cooking class some time ago - a three-session class where I came away with some amazing recipes and some great tips. Tonight's dinner was about simple but flavorful Indian-inspired foods made with relative ease.

The kids were introduced to Indian food about five months ago - it was one night between Christmas and New Year's when I launched into a crusade to try and pursuade everyone that we should go out for Indian food.  My oldest was all for it (she had never eaten this type of cuisine before but she was game) and because she was willing, so was my middle guy. That left my husband who likes Indian food but it isn't his "go-to" food when he wants something interesting but he, too, went along with the idea,  since we were all in agreement.  My daughter and I set about to a place that wasn't too close to home but that I knew had good food and we ordered the entire left side of the menu, as I usually do when ordering take out. We brought it home and once we began to dig in, the kids were actually vocal about how good the food tasted.  So tonight's dinner was an easy sell and in fact, when my oldest only saw the chicken on the table she asked me what had happened to the International theme for this evening...

I started the chicken last night - and with full disclosure here, I can tell you that I used a packet of garam masala that was brought back to me by my mother on her recent trip to India. So I was thrilled to have the spice blend on hand. If I hadn't had the packet of garam masala, I would have made my own blend of with: ground cumin, ground corriander, ground ginger, ground cloves, ground all-spice, ground cinnamon, ground chili powder and some ground tumeric. You could do any set of proportion with those ingredients and you would have an amazing blend of herbs and spices.  You can purchase garam masala at any Indian Market or at many local supermarkets. The flavors here really worked and I think I surprised myself! I was pleased with the way the chicken came out but even more so with the chick-pea recipe.  If you like chick-peas, make this - really.  And the rice? Please...I used Success brand Basmati Rice (that's rice in a plastic packet that gets boiled for about 10 minutes.). I added frozen petit peas that I simply ran under hot water for 2 minutes to thaw and I thought about adding a whole clove but forgot.  The meal was rounded out with mashed sweet potato that I added 1 tablespoon of butter to, along with 1/2 cup of brown sugar and 1/4 cup of low-fat milk. The baby couldn't get enough of that!

I didn't follow any recipe for this - I just gave it the ol' college try and I was really pleased with the results. I was even more pleased that everyone asked for more and that my son announced that I was the best cook he'd ever met!

Tandoori-Style Chicken with Curried Chick-Peas
serves 6-8

2 1/2 lbs chicken thighs and legs, skinless
12 oz. plain, low-fat, yogurt
2 1/2 tablespoons garam masala

Starting the night before you wish to cook the chicken, combine in a small bowl the yogurt and the spices and mix well. Place the chicken into a large zipped bag and pour the yogurt mixture into the bag. Zip the bag, release the air from inside, and gently but purposefully, shake the bag and coat all the pieces of chicken. Place in the refrigerator overnight.

Prepare the barbeque and cook the chicken for about 20-24 minutes.

Curried Chick-Peas
serves 6-8
1 tsp. olive oil
15 oz. can chick-peas, washed and drained
1 small-medium onion, thinly sliced
1 large garlic clove, smashed and minced
1/4 cup fresh cilantro
1 1/2 tablespoons garam masala
2 medium-large fresh tomatoes, chopped
1/4 cup canned tomato sauce
1/4 cup heavy cream

In a large saute pan, heat olive oil over high heat and add onion. Saute about 5 minutes, stirring regularly so they don't burn. Lower the heat, if necessary. Sweat the onions a total of about 7-8 minutes or until they are very soft.  Add the garam masala and mix well for about 1 minute. Next, add in the chick-peas and saute about 5 minutes, stirring occassionally.  Next add in the fresh tomatoes and stir again.  Add the garlic and saute for 1 minute and then add in the sauce and stir well.  Next add in the cream and stir.  Allow all the flavors to meld over medium heat for about 5 more minutes and add in the cilantro and stir.  Serve with rice.

International Week - First Up: Asia: Recipe

Recently, I was in California for business and came to the realization that the food there is so vibrant and diverse.  Just to give you an example of what I mean...for lunch one day I had a three-color beet salad;  it's tough to find that here without going on a wild goose chase and paying a fortune at the local "Whole Foods" market, for example. Needless to say, I left the Left Coast..inspired!

So as I gathered my thoughts for this week's menu, fresh fish called to me. This week the kids and I have planned an International Week of food - tonight we had Asian inspired items, tomorrow is Taco Tuesday, of course. Wednesday will be Brazilian or Argentinean Steak followed by Indian-inspired Thursday. Friday, naturally, will be pizza night (a.k.a. Italian Night!). The kids were thrilled for the variety and dinner sounded like fun to them.

We ate Salmon Teriyaki (shrimp for my oldest who doesn't like Salmon) with Mango-Strawberry Salsa, Lime-Infused Jasmine Rice and Pan-Steamed Baby Bok Choy. The plate was colorful and it felt exotic, which made it exciting for the kids and relaxing for my husband and I while the kids ate peacefully. Nothing was difficult or tricky - I just spent a few minutes chopping all the items.  I rounded this out with a salad made of lettuce, cucumber, orange bell pepper, radish and macadamia nuts dressed lightly with olive oil and rice wine vinegar. Even the baby screamed out for more (and I have a picture to prove it!).

Salmon Teriyaki With Mango-Strawberry Salsa
serves 5

1 1/2 lb. Organic Salmon fillet
1/2 cup barbeque sauce
1/2 cup low sodium soy sauce
1 tsp. dark sesame oil
1 tsp. ground ginger
1 tsp. ground coriander

Mango-Strawberry Salsa
2/3 large, ripe, mango - peeled and diced 1/3 large cucumber, peeled and diced
4 large ripe strawberries, hulled and diced
1 tablespoon fresh mint chiffonade
1/4 scallion, minced
juice of 1/2 lime

In a medium bowl, combine barbeque and soy sauces with sesame oil and two spices - whisk well.  Place salmon, skin side down, in a large glass dish. Pour the well-mixed sauce over the fish and allow to stand at room temperature for about an hour. Prepare the barbeque with coals on one side and spray the grill grate with non-stick spray (do this away from the fire!). Cook the salmon on the side without the coal underneath it - skin side down - for about 10 minutes (place cover on the grill). Carefully flip the fish and cook again another 8-10 minutes, depending on the thickness of the fish (again, cover the grill).

For the Salsa - combine all ingredients in a medium bowl and gently mix together.

Pan-Steamed Baby Bok Choy
3 large bunches, baby bok choy - root end snipped, leaves separated and washed well
1 large garlic clove, smashed but not separated
1 teaspoon, fresh ginger, peeled and minced
1 tsp. dark sesame oil
2 oz. water

In a large pan, heat oil well over medium-high heat.  Add the garlic and swirl around in the hot oil so the flavor releases - do not allow it to burn (about 1 minute or so). Next, add the ginger and shake the pan lightly so the flavor and the pieces of ginger are all over the pan. Add the bok choy - as long as it's still slightly wet, you'll hear a hiss when the leaves hit the oil. Cover quickly and allow the leaves to wilt - stirring once or twice - about 5 minutes. Remove the cover and add the water. Raise the heat and cook another 7 minutes or so, until the bok choy is truly wilted and limp. Serve hot.

Lime-Infused Jasmine Rice
Serves 4-5
* I used "Success Rice" in a bag for this (I know...) so once the rice was finished cooking and had been drained well, I squeezed a half a lime over the rice and mixed well.

Old Habits Die Hard: Recipe

Today is Good Friday and as it happens, it's also the start of Passover. Usually my family has its Seder on the first night of Passover but this year we'll have it the second night so more family members could be with us. Given it's Good Friday, I wanted to be sure my husband didn't eat meat today so I opted to make a marinara sauce with pasta. However, subconsciously - or unconsciously as the case may be - I must have been gearing up for this day because as I gathered the ingredients for the sauce, I saw in the refrigerator an unopened bottle of Gefilte Fish, horseradish, a container of chicken livers I hadn't yet opened and naturally I knew I had a box of egg matzoh. Well, it was obvious what I had to do...I made my own mini-Passover dinner complete with chopped liver, matzoh, and fish; perfect.  Dinner was a bit funny as the kids and my husband also ate the fish and the matzoh with their pasta and red sauce - bizarre, I know...but perfect in our house. As part of the mini-Passover dinner, I made this salad - light and delicious. 

An Asian Pear - what is it?  I think it's a cross between a pear and an apple. Well, it's shaped like an apple but it's flesh is closer to a pear. It was light and sweet. I had this salad the other day for a work function so I was inspired to get a few pears when I saw them. 

Now that I've cleaned the kitchen, made two batches of ice cream, baked, frosted and wrapped about 50 cookies for Easter, I'm free to make Almond Meringue cookies for our "real" Passover Seder.

Asian-Pear and Strawberry Salad
1 medium Asian Pear, peeled and diced
3 medium-large strawberries, diced
juice of 1/2 lemon
1/8 teaspoon jalapeno pepper, minced

Combine all ingredients and serve.

Hey Chick (Pea)!: Recipe

Chickpeas are so rich in fiber and so very good for you that when I came across a recipe using them, I paused...and naturally I got to work.

I made this Mediterranean dish and it's great as either a light lunch or a pre-dinner snack - which is how I ate it! I was starving today and this low calorie-high fiber dish made me feel both virtuous and delighted while I made our "real" dinner.

Mediterranean Roasted Chickpeas
15 oz can chickpeas, drained and rinsed
3 garlic cloves, minced
1 tsp. olive oil
1 Tbsp. ground cumin
1 oz. feta cheese, crumbled
2/3 cup canned petite cut diced tomatoes
6 Kalamata olives, minced
1 tsp. dried oregano
1 Tbsp. fresh parsley, minced
4 whole wheat large pitas, each cut into 4 triangles - toasted

Preheat oven to 400. In a small ovenproof dish, mix together the beans, oil, garlic, and cumin. Roast for 20 minutes. Remove from the oven and mix in the cheese, tomatoes, olives and oregano and bake another 6 minutes. Sprinkle with parsley. Serve over pita.

Learning to Juggle: Food Musings

As my three month maternity leave comes to an end, I want to tip my hat off to all the stay-at-home moms (and dads!). It is not easy to juggle the lives of several children, a household and all the chores that go along with it, and such insignificant things as, well...proper eating and bathroom breaks! Really, for anyone that doesn't have children, you must understand how challenging it is to deal with things like homework, dinner, a crying baby, and of course one's own sense of self which needs attention. So again...kudos to all those who stay home regularly.

I am heading back to work soon and I know that while my life will become a blur of daily activities, I still have it just a bit easier (in my opinion, of course) as I'll be able to eat when I want, take a walk when I want, go to the bathroom when it's needed, and make a phone call without the concern that the moment the person picks up my little sleeping angel will wake with wailing so loud that I'd be forced to simply hang up.

However, going back to work will require a new commitment to order, routine, and stated expectations...and dinners that are far less messy! There just isn't enough time in the evening before bed to clean up crusty pots and pans.  So I have just a few more weeks left to wreak havoc on my kitchen...and I've been having fun doing it!

Here's what I've been up to lately -

Honey-Dijon Roasted Salmon with Corn and Pepper Salsa

Herb Roast Beef with Rosemary-Beet Barley

Lamb Stew with White Beans, Cranberries and Sweet Potato

Chili Rubbed Steaks with Pineapple-Peach Slushi

Halloween Roast: Recipe

On Halloween, my neighborhood becomes a feast for goblins, ghosts, and the like - thousands of children with their moms and dads all come upon this small 10 block radius and it is really fantastic.  It occurred to me today that (despite our handing out about 500 pieces of candy) so many of the neighborhood parents attend the festival of parades and the trick or treating throughout the day.  We're lucky!

This being the case, meant that I, too, took off for the day. There was a great deal of running back and forth today so naturally I was tired - but all that activity actually made me crave a solid home-cooked meal.  Whole chickens were on sale at the store today - buy one, get one free.  So I bought two and froze one.  Tonight's dinner was whole roasted chicken served with roasted asparagus as well as roasted vegetables, salad and rice.  A perfect meal to combat all that candy!!!

The vegetable platter was very easy to compile and didn't require a great deal of effort at all - in fact, nothing did.  All the prep work was done in about 15 minutes!  The kids didn't care for this dish though between my husband and myself, it was all gone. I love these flavors and the texture screams Fall.

Roasted Vegetables
1/2 medium leek, finely sliced
3 medium carrots, chopped
4 medium red skinned potatoes, finely sliced
2 medium zucchini, finely sliced
2 tablespoons olive oil
1 tablespoon grated cheese
salt and pepper

Preheat oven to 375.

In the bottom of a medium pie plate or casserole dish, spread out the chopped leek. Next, pile into a 3" circle all the carrots. In concentric circles, layer the zucchini and potato slices alternately.  Sprinkle with salt and pepper and drizzle with oil.  Sprinkle the top with the cheese and roast about 30 minutes. Raise the heat to 400 and roast another 10 minutes.

Dinner for the Loves of My Life: Recipe

Valentine's Day is here. I'm not sure why it seems to be such a lovely day - it is just an ordinary day and you are supposed to express your love daily for those you care for most. But, alas, it's February 14th and the birds were chirping, the sun was shining, and it was a glorious 58 degrees - a welcomed treat after what has seemed an endless barrage of nasty winter weather.  Ahh, love is the air - indeed!

Our "Romantic (with the kids in tow) Dinner" Menu
Asian Flavored Flank Steak
Sweet Potato
Sesame Jasmine Rice Timbale
Giant (and Mini) Vanilla Cupcakes

I marinaded the flank steak for two days and it was delicious! Don't overcook the steak though - it can be tough, if done so. I love this combination with the slight hint of sesame oil infused into the sticky rice.

Asian Flavored Flank Steak
2 lbs. flank steak, scored on the back and front
3 scallions, washed and cut in half
3 garlic gloves, peeled
2/3 cup Soy Sauce
1/4 cup light brown sugar
2 Tablespoons Dijon Mustard
1/2 cup fresh cilantro, washed and drained

Combine last 6 ingredients in a food processor and pour over the steak. Cover and refrigerate at least overnight - but up to 72 hours.

Set oven on broil and broil meat for 7 minutes on the first side and 4 minutes on the second. Be sure to allow it to rest for about 5 minutes before carving. Slice thin and serve with extra juice that pools.

Sesame-Jasmine Rice Timbale
1 cup jasmine rice
2 cups water
1 teaspoon dark sesame oil
1 tablespoon each, white and black sesame seeds
1 large scallion, sliced - green parts only
2 tablespoons butter, divided
1 1/2 tablespoons Olive oil
4 Half-cup ceramic ramekins

In a large pot, bring 2 cups of water to a boil and add rice, 1 tablespoon of butter and sesame oil, mix well. Cover and simmer for about 15-20 minutes. Uncover and fluff rice - add the seeds and the scallion and remaining tablespoon of butter and mix well. Cover again, turn off heat, and allow rice to settle for 3-5 minutes.

Meanwhile, grease each of four ramekins with olive oil. Spoon - and pack - rice into the ramekins (fill completely). Turn ramekins over onto the plates and allow them to sit for 30 seconds before removing the bowl.

The "Big Night": Menu and Recipes

If you've never seen the movie "Big Night," my husband and I urge you to do so. Starring Stanley Tucci and Tony Shalub, it's a witty story set in the 1950s about two brothers that own an Italian restaurant. All they want to serve is authentic Italian fare but the locals only really understand spaghetti and meatballs - which drives Tony Shalub's character (the chef) crazy. As a result, their restaurant is starting to have real financial worries but they believe they're getting a second chance when they learn that Louis Prima is coming to eat there.  So, as anyone would, they prepare a giant feast of Italian greats - including Timpano: a giant drum.  It's a wonderful movie and after we saw it, I told my husband (who wasn't at the time) that I had to make that one time.

As the summer comes to an official close, we decided to gather our friends for an adults-only party.  It was a terrific time and well worth the efforts taken over the past few days. It was our "Big Night!"

Here is the menu served -

Appetizers
* Pancetta and Rosemary Risotto Balls
* Wild Mushroom and Goat Cheese Crostini
* Bruschetta with Olive Tapenade
* Melon and Virginia Ham
* Zucchini Fritters
* Three-Meat Sliders with Asiago Cheese and Basil-Dijonaise
* Spinach Dip
* Olives
* Cheese
* Chips and Dip

Main Course
* Timpano
* Green Salad
* Tomato with Fresh Mozzarella and Basil

Dessert
* Mint Chocolate Chip - Snickerdoodle Ice Cream Sandwiches homemade ice cream
* Butterfinger Ice Cream homemade ice cream
* Chocolate Glazed Chocolate Tart
* Plum Clafouti

Stuffed Tomatoes: Recipe

My neighbor retired long ago but when he did work he owned a produce market in Brooklyn, which might explain his magic touch when it comes to growing tomatoes. Recently the news has told us about how Long Island tomatoes have been infected by fungus and by bugs, killing off hopes of bumper crops and causing the price of these juicy red balls to sky-rocket. But I tell you that my neighbor, this very old man who now only comes outside when it's cool, is a tomato magician - the equivalent of Rumpelstiltskin with the ability of turning 15 feet of backyard into rows of Jack and Beanstalk-high plants filled with giant tomatoes.

Thankfully, he is also very generous - we are very often, particularly around now, the recipient of 8-10 tomatoes at a time.  Today I saw a recipe in Bon Appetit for tomatoes stuffed with "succotash" and I decided to give it a try - my way.

These were very good - juicy and light. You could serve this as a light dinner with some crusty bread to sop up the juices or you could serve it as a side dish, which is how it appeared on my dinner table tonight. I admit that I made too much filling for the number of tomatoes I carved out.  When I make this again, I'll add two more tomatoes. So I'm giving you the corrected version.

Last summer I made tomatoes stuffed with breadcrumbs and sausage, which was an amazing dish. Either way, using a tomato as a vessel is a great way to use up these highly sought-after balls!

Stuffed Tomatoes
6 ripe tomatoes, as prepared below
2 ears of corn, kernels sliced off the ear, about 1 cup
1 1/2 zucchini, cubed into 1 1/2" pieces
1 tsp. fresh thyme
2 Tbsp. fresh basil
1/4 cup fresh cilantro
1 small onion, chopped
olive oil

Preheat oven to 350.

Prepare tomatoes: cut a circle into the tops of each tomato, stem side, removing and discarding the stem. Make a very thin slice on each of the bottoms of the tomatoes so they won't fall over when sitting upright. Using a spoon, remove and discard the seeds from the tomatoes and place the remaining flesh into a mixing bowl. Repeat with each tomato. Place tomatoes upside down to drain.

Meanwhile, mix together the zucchini, thyme, basil, and cilantro with the tomato flesh. Stir. In a large pan, heat 1 tsp. olive oil over medium high heat. Toss in the onion and saute for 3-5 minutes, or until onion is soft and translucent. Add in the corn kernels and saute another 4 minutes. Mix onions and corn with the tomato mixture. Toss well.  Place each tomato, hole side up, onto a baking sheet. Fill the tomatoes with the mixture and drizzle a tiny bit of oil onto the filling of each tomato. Bake 25 minutes.

Remove tomatoes from the cookie sheet using a very sturdy spatula - the tomato will collapse if too much pressure is placed on it.

Easter Sunday: Menu

I know that Easter and Christmas are religious holidays but for me there is nothing better than preparing a festive meal - for the mere sake of actually eating it with friends and family you love. You know I'd say that (and have said it) about Passover or Yom Kippur, as well, don't you?


Truth be told, this year has been a tough one for our family and this holiday has sort of crept up on me. Realizing I needed to prepare and plan, I set the menu while waiting for my daughter to finish her dance class. Once home, I tweaked it a bit and the finishing touches won't actually be complete until Sunday, of course. I tried to pit fancy against tried and true so that I could ensure an "easy" time of it. So here is the plan.

* A note about the lamb: I'm making this one up as I go along so I'll be sure to give a full report on the other side of Sunday. For now, I can tell you I've put a great deal of thought into this dish and I am super excited about it, thus far.


A Very-Spring Easter Sunday Menu

Hors D'Ouevres
* Clam Dip http://meredithsfoodforlife.blogspot.com/2009/04/baked-clam-dip-recipe.html
* Assorted Cheeses, Crackers and Fruit
* Kir Royale

First Course
* Fresh Mozzarella, Sliced Tomato and Fresh Basil with Olive Tapenade Olive Tapenade
* Shrimp Cocktail
* Proscuitto wrapped Melon Melon Wrapped with Proscuitto
* Stuffed, Baked, Zucchini Boats

Second Course
Penne alla Vodka http://meredithsfoodforlife.blogspot.com/2008/12/sauces-recipe.html

Salad Course
Field Greens with Red Pear, Walnuts and Gorgonzola with Lime Vinaigrette

Main Course
* Drunken-Roast Lamb Stuffed with Sundried Tomato, Spinach and Feta Cheese Drunken Roast Lamb
* Salad of Cold Petite Peas and Roasted Pepper Cold Peas
* Yukon Gold and Yam Mashed Potatoes
* Sweet Sautéed Carrots with Honey and Thyme Sweet Carrots

Dessert
* Assorted Fruit
* Giant Easter Basket
* Old Fashioned Coconut Cake Coconut Cake
* Red Velvet Cake Red Velvet Cake
* Ice Cream
* Pastry

Hawaiian Salmon with Five Fruit Salad: Recipe

I know there are people that don't care for fish - I'm not one of them, obviously, but I know those people are out there. If you can manage to try a piece of fish, I strongly urge you to try this one. Of course, salmon is one of those foods that I consider a healing staple - like chicken soup. It's rich with vitamin D, Omega-3 Fatty Acids, but believe it or not, it has cholesterol. Clearly that's not restorative, but the iron rich skin (which can be eaten, mind you) makes this a class-act meal!

I saw this gorgeous salmon fillet - slightly more than 1 lb. - and the price was right. I've gone through the wild, organic, Scottish, etc. and they all have their merits but I would advise you to speak to the fish monger before purchasing. While they're all good, sometimes it's simply about taste. He/She can give you a good explanation as to the distinct characteristics of each. For this recipe I used plain old Atlantic Salmon.

I made this marinade before leaving for work today - very quick, indeed (I was in a hurry) and left it, meat side down, in the liquid until I was ready to cook it. It was awesome! The flavor was exactly what I had hoped for - the marinade formed a slight bit of crystallization on top of the fish during cooking, particularly on the ends. So the flavor was really rich on those parts. My husband and I actually split this - we gave the kids mac and cheese (don't tell anyone!). But the kids did eat the five fruit salad I made and couldn't seem to get enough.

Hawaiian Salmon with Five Fruit Salad

1 lb. salmon fillet

Marinade
2/3 cup low sodium soy sauce
1 Tbsp. Dijon mustard
2 small scallions, thinly sliced
1 Tbsp. minced, fresh, ginger
1 Tbsp. barbecue sauce
1 Tbsp. sugar
juice of 1/2 lemon

Mix all marinade ingredients in a bowl. Place salmon, skin side down, in a large bowl and pour the marinade over the flesh. Carefully turn the salmon so the flesh is submerged in the marinade. Cover and refrigerate for at least 8 hours.

Heat oven to 425 and place salmon in an ovenproof baking dish. Pour about 1 cup of the marinade over the fish and bake, 25-30 minutes (25 for medium-rare and 30 for rare).

Five Fruit Salad
In a large bowl, combine:
2 red pears, peeled and cubed
1 ripe mango, peeled and cubed
1/2 ripe avocado, cubed
1 cup reg grapes
8 oz. can canned pineapple chunks, drained
1/2 tsp. minced jalapeno
1/2 cup cucumber, chopped
1 Tbsp. red onion, minced
Juice of 1 lime

Summer Vegetable Gratan: Recipe

Last summer I made a gratan just like this one - a recipe that was not mine but rather Ina Garten's. It was wonderful, a big hit! Hers featured tomatoes, zucchini and potatoes along with Gruyere cheese. So I modeled this after hers since it was so delicious but away went the potatoes and in came eggplant and Parmesan. The cooking time was far less since the potatoes take a great deal of time in the oven. The summer is not a time to turn on the oven for any real length of time so this was perfect. My husband ate most of this and barely left any for the rest of us!! This feeds 4-6 servings. You can certainly double the recipe - you would have to for a larger group because everyone goes back for seconds!

Summer Vegetable Gratan
1 long Itchiban Eggplant, sliced into 1/4" thick rounds
1 large green zucchini, sliced into 1/4" thick rounds
2 large ripe tomatoes, sliced into 1/4" thick slices
1 medium onion, sliced thin
2 garlic cloves, minced
2 Tsp. fresh thyme, minced
4 Tbsp. olive oil, divided
1 Tbsp. lemon oil
1/4 cup Parmesan cheese
salt

Preheat oven to 375.

Drizzle the lemon oil on the bottom of a round pie dish (9"). Heat 1 tablespoon of olive oil in a large pan and saute onion over medium high heat about 10 minutes - until it's soft. Add the garlic and 1 teaspoon of thyme and saute another minute. Spread the onion mixture onto the bottom of the pie dish. Layer the eggplant, zucchini and tomato slices in an attractive array according to your taste (i.e., in concentric circles or straight lines across the plate).

Sprinkle salt over the pie plate and drizzle the entire dish with the remaining olive oil and remaining thyme. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with cheese and bake another 5 minutes. Remove and cool about 15 minutes before serving.

Ancient Chinese Secret Ingredient: 5-Spice Powder

Wow - I'm hooked! I am in love with Chinese Five-Spice Powder. It has always been one of those spices I've longed for but never been able to find in the store. Trader Joe's had it and naturally, I purchased it! Here is what Wikipedia had to say about it:

Five-spice powder is a mixture of five spices[1][2] used in Chinese cuisine. One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. Another recipe for the powder consists of huajiao (Sichuan pepper), bajiao (star anise), rougui (cassia), cloves, and fennel seeds. It is used in most recipes for Cantonese roasted duck, as well as beef stew. It is also used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

The formulae are based on the Chinese philosophy of balancing the yin and yang in food.

Although this spice is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants have it on the table.

A versatile seasoned salt can be easily made by stir-frying common salt with Five-spice powder under low heat in a dry pan until the spice and salt are well mixed.

Tonight's dinner was a mixture of packaged/prepared and homemade foods. I've probably mentioned that I've fallen in love with Trader Joe's and they have the most unbelievable mini chicken wontons that are frozen. All you do is pan fry them for about 4-5 minutes and then steam them in the same pan for 2 minutes. Unreal! But it's the sesame noodle dish I made that blew me away. I'm not a peanut fan - don't really care for the taste - but sometimes I enjoy it, as long as it's mixed with other things. This tasted so authentic that my husband actually suggested it was as good as anything he'd had in a restaurant! I choose to believe him!

Sesame Noodles
1/3 cup low sodium soy sauce
1 garlic clove
1 Tbsp. Sesame Oil
1/4 cup smooth peanut butter
1 Tbsp. fresh ginger
1/4 tsp. Chinese Five-Spice Powder
1 lb. spaghetti
2/3 cup match-stick carrots
1 scallion, minced
1/4 cup mixed black and white sesame seeds

Bring a large pot of water to a boil and cook spaghetti according to directions. Meanwhile, in a food processor, combine soy sauce, oil, garlic, ginger, peanut butter, and Five-Spice Powder and puree about 30 seconds. Set aside.

Drain pasta and allow it to cool about 5 minutes before putting it into a large mixing bowl. Pour soy sauce mixture over the pasta and toss until spaghetti is well coated. Add the carrots, scallion and seeds. Toss and serve.

Fried Onions: Recipe

I love skinny fried onions - don't know what it is about the crispy little things that make me opt for them each time they're offered, but I love them! Here is my attempt (they were pretty good!).

Slice a large Vidalia onion into very thin rounds. Drop them into a mixture of flour, salt, pepper, and paprika. Drop them carefully into a - VERY HOT - heavy large pot of olive oil (don't overcrowd them - must do them in batches) and let them fry about 4 minutes on the first side and another 2 minutes on the second side. Drain on brown paper bags. Salt liberally.

Grilled Stuffed Portabello Mushrooms: Recipe

I think portabello mushrooms are terrific - they can actually stand alone as a meal with some crusty bread and good wine. How awesome is that? For a small price, you can have a "meaty-meatless" dinner. This was very quick and easy and, again, it can be served as a meal all by itself or as a side dish.

Improvising on this is very much OK! Try various stuffings (let me know how they come out!).

Grilled Stuffed Portabello Mushrooms
4 large portabello mushrooms, stems and black gills removed
8 oz. small assorted sweet peppers, thinly sliced
1 garlic clove, minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 Tbsp. lemon oil
1 lb. asparagus tips
2 Tbsp. kalamata olives, sliced (no pits)
1/2 cup cherry tomatoes, halved or quartered
4 Tbsp. Olive Oil
1/2 cup crumbled goat cheese, divided
Four 1/2 Tsp. Sherry Vinegar
sea salt/pepper

Prepare the grill. Brush each mushroom, both sides, with 1 Tbsp. olive oil and grill about 3-4 minutes per side. Remove and reserve.

Meanwhile, heat the lemon oil in a large saute pan over medium high heat and add the garlic. Saute until fragrant - about 1 minute - and then add the asparagus and saute about 5 minutes. Add the peppers and the dried herbs, mix well, and saute another 5 minutes or until soft. Next add the olives and the tomatoes and saute another two minutes. Spoon about 1/2 cup of the mixture into the hallowed out portion of the mushroom and pour 1/2 Tsp. of vinegar into the center of each mushroom. Sprinkle with sea salt and a few grindings of pepper. Divide cheese evenly over each mushroom.

Only in the Summer: Recipe

This dish happens to be one of the best I make - it's so fresh that you feel as though you can only eat this outside on a wonderful evening! Break out a crisp white that will pair nicely and relax. This sauce won't get cold!

Linguine with Fresh Plum Tomato Sauce
2 Lbs. very ripe plum tomatoes
1/2 cup fresh, chopped basil
1 small onion, minced
2 small cloves of garlic, minced
1/2 cup olive oil
1/2 cup Parmesan cheese
1 lb. of pasta, linguine or angel hair is best

Cut an "X" into the tops of each tomato - not too deep, just barely going below the skin's surface. Drop tomatoes into boiling water for about 3 minutes. Remove to a colander and when cool enough, peel off skin, starting at the "X" and squeeze out seeds. Chop tomatoes coarsely and put into a large mixing bowl. Add: onion, basil, garlic, oil, salt and pepper and let sit at room temperature for about one hour - mix regularly. Add cheese, mix, and serve over hot pasta.

Pineapple Pork Chops and Goat Cheese Stuffed Mini Peppers: Recipe

I try to imagine what would be interesting and exciting for the summer barbecue using the pork chops in the refrigerator. I search through some recipes and then take a mix and match approach. I love muted spices - quiet ones - not necessarily "in your face look at me I'm really hot" spice. That's tough to take. And to counter the smokey flavors I like, I love to use fruits and vegetables that are in-season, naturally. Meanwhile I stare at the package of adorable mini sweet peppers I bought in the market...hmmm, what to do with them?

I start with good meat and then look inside the pantry for the spice combo that will work well - simple: olive oil, cumin, coriander and salt. Then I imagine the pork with something sweet and I take from a recipe: pineapple!

Back to those peppers, quickly. I wanted to stuff them so I thinned out some awesome goat cheese with a bit of olive oil and added the extra salty flavor of a green olive tapenade.

These would be a great hors d'ouevre for a party because they look so pretty and are easy to eat with your hands. A perfect party food.

Pineapple Pork Chops
1 1/4 lb. pork loin chops
1 Tbsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
2 Tbsp. olive oil

8 oz. can pineapple rings, drained and chopped
1/4 cup pomegranate seeds
1/4 tsp. minced jalapeno
1 white peach, diced
juice of 1 lime

Prepare the barbecue.

In a small bowl, mix the salt, cumin and coriander. Next drizzle in the oil and whisk well. Smear each chop, both sides, with the mixture and let sit in the fridge for about 30 minutes.

Meanwhile, combine all other ingredients in another bowl and gently mix.

Grill chops about 7 minutes per side over direct heat and serve with salsa on the side.





Goat Cheese Stuffed Mini Sweet Peppers
3.5 oz. four pepper Crottin Montchevre, room temperature
1 dry pint sweet mini peppers, slice off tops and remove core and seeds
1/2 cup jumbo, pitted, Sicilian Green Olives, in oil
1 garlic clove
3 Tbsp. Olive Oil + 3 Tbsp. Olive Oil + 1 Tbsp. Olive Oil
Salt

Prepare barbecue

In a food processor, combine garlic, olives and 3 Tbsp. oil and puree. Put cheese in a medium bowl and whisk in 3 Tbsp. oil so cheese is smooth. Add in the green olive mixture and mix. Set aside.

Grill the peppers quickly - about 2 minutes per side - and put on a plate. With a pastry brush, coat each pepper lightly with the remaining tablespoon of oil and sprinkle with salt. Once peppers have cooled to the touch, stuff each one with about 1 Tbsp. of the cheese mixture. Can be served warm or at room temperature.