Vegetarian
April 17, 2010
Marinated Cremini Mushrooms
It doesn’t take much to make me really happy. A clean kitchen (heck, an empty dishwasher and sink will do it). Shoes that fit perfectly (I have terrible feet, you see). Discovering a forgotten pair of jeans (that I actually like) in the back of my closet. The aroma of fresh brewed coffee before I’ve really woken up (coupled with an errand-free Saturday morning is perfection). Swiffer dry cloths (if you have wood floors you know why). The high after a long run. A near empty peanut butter jar and a spoon. A glass of really good red wine after a really long week. The TV to myself along with a TiVo queue full of Project Runway and Chopped. The first open window drive home of the season. The way my hair looks and feels after a haircut (how do they make it so shiny?). And appetizers that don’t take much effort, like these here marinated cremini mushrooms. They make me happy, they do.
Is it just me, or does anyone else struggle with appetizers? When it comes to entertaining I am always at a loss for pre-dinner noshes, wrapped up in planning the main dishes and dessert, distracted with deciding which serving platters and bowls to use and focused on all of the other necessary logistics (Are there enough wineglasses, did I hang a fresh towel in the bathroom, did I remember to put on deodorant. You know, the usual). We tend to keep things simple. One main “thing”, like a cheeseboard, and a few supporting “things”. But sometimes the supporting “things” require a lot of last minute time and energy that I lack to wrap, stack, toast, roll or stuff. So stumbling upon appetizer recipes that require very little effort and less than 20 minutes of my time, and should be made hours, a day even, in advance makes me really happy. Like I said, it doesn’t take much.
Read more…
April 9, 2010
Orzo with Roasted Broccolini and Parsley Vinaigrette
I’m not too fond of detox diets and cleanses. Strike that. I scorn detox diets and cleanses. At least those which require days of lemon water, vegetable broth and carrot sticks or special potions consisting of maple syrup and cayenne pepper. I get crabby just thinking about not eating real food. It kind of makes me want a cheeseburger. So without getting too heated about it here (I love a juicy fad diet debate) I’ll politely tell you to blow off those detox diet claims and click past the “healthy” cleanse formula infomercials. I guarantee that bikini-clad spokes-model would not have the energy to happily prance down the beach on a diet of water and acai berry extract. I’m just sayin’.
Anyways, should you come to me looking for advice about a detox diet I will gladly give you the run down. Eat real food – good food, drink plenty of water and move your body. Groundbreaking, isn’t it? Detox can be healthy if it means you’re filling up on whole foods and abstaining from the white stuff (I’m talking sugar and white flour) and alcohol. I’ll be honest, following this past holiday weekend I was in need of a “detox”. I had my fill of Cadbury Cream Eggs (oh yes, the dietitian did just say she eats these), ham, scalloped potatoes and vino. My body was craving green. My body demanded broccolini.
Read more…
April 5, 2010
Jícama Salad
Dear April,
Have I told you lately that I love you? I love you this year, anyways. This week. So far.
Since when did you don 80 degrees and sunny? Permit shorts and flip flops? Encourage al fresco dining and post dinner strolls? Allow open window drives and sleeping weather? No complaining here. You’ve made this northeast Ohio gal very happy indeed.
So don’t go breakin’ my heart, April. Don’t go all 38-degrees-and-blustery on me. Don’t make me unpack the sweaters again. Or long wool soccer socks. Or flannel pajamas. Don’t rain on this happy gal’s parade.
Because now I want to cook and eat like it’s a 75-degrees-and-sunny-April. Back porch dining. Bright, fresh and light. Grilled fish and burgers. Jícama salad and salsas. Chilled white wine and mojitos. Doesn’t that sound good to you?
Besides, haven’t you always wanted to be desired as much as that sister of yours, May? Here’s your chance, April. Show ‘em who’s hot. Work it, girl!
Sincerely yours,
C
p.s. I know your showers bring May flowers, but so do sunshine and zero frost. Just keep that in mind, April.
Read more…
March 22, 2010
Roasted Butternut Squash with Coriander
I guess I’ll miss a few things about winter. How quiet and still the earth seems after a very heavy snowfall. Ginormous fluffy snowflakes that seem to fall to the ground so slowly you can almost make out their intricacies. Sweaters and scarves. Skiing. The excitement of a possible snow day, even if they never happen. Flannel pajamas. Watching smoke escape from chimneys and the sight and scent of a crackling fire. And, of course, all of the good things that happen in the kitchen during the winter months. Aromas of a Sunday roast or braise wafting throughout the house. Never tiring of steaming bowls of soup. The comfort of hearty lasagnas, casseroles and pot pies. And roasted winter squash. From September to March there is no shortage of winter squash in this house. The bright yellow-orange flesh of acorn, kabocha and butternut lend just enough cheer to keep the promise of warmer days in our sights.
I probably don’t need to list the things I won’t miss about the winter months. To paraphrase: snow, cold, ice, cold, dark, cold and freezing. Yes, I think that sums it up nicely.
Read more…
March 17, 2010
Yogurt Cheese/Greek Yogurt
I caught Mark Bittman’s column today which reminded me of the batch of yogurt cheese I made last week. If you’ve never tried this before, and like Greek yogurt, give it a shot. We usually turn it into dips made with olive oil and the Middle Eastern spice blend za’atar (recipe included) or tahini, lemon juice and garlic. You can control the thickness and consistency depending on how long you allow the yogurt to drain. I usually drain my yogurt for 24 hours, yielding a cream cheese consistency. Draining for 8-12 hours would yield a consistency more similar to Greek yogurt. Omit the table salt if you enjoy Greek yogurt with sweet pairings, such as fruit and granola or drizzled with honey or jam. No special tools required, provided you own a colander, bowl and cheesecloth (or flour sack kitchen towel). It’s the easiest homemade cheese you will ever make.
Read more…
