tag:blogger.com,1999:blog-27328760578780678172024-03-14T03:14:16.208-05:00The Improvised ChefA place for culinary stories, experiences, and recipes. The most important thing: PLAY WITH YOUR FOOD!The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-2732876057878067817.post-45116310173122896682013-05-12T11:41:00.000-05:002013-05-13T09:51:45.312-05:00Super Green PastaThis super green pasta dish needs no witty introduction. All you need to know is that it's tasty and good for you!<br />
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Even the spinach pesto has ZERO oil in it.<br />
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Just make it. You'll be happy you did.<br />
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<b>Super Green Pasta</b><br />
<br />
<i>It's a leafy green explosion: spinach two ways, collard greens, and basil (which I am counting as a leafy green). Comes together super quickly and is way tasty!</i><br />
<br />
<b>16 oz whole wheat penne </b><br />
<b>4 cups spinach, divided</b><br />
<b>1 cup pine nuts</b><br />
<b>3 cloves garlic</b><br />
<b>4 oz. fresh basil</b><br />
<b>1 Tbl tahini</b><br />
<b>1/3 cup water</b><br />
<b>juice of 1 lemon</b><br />
<b>1 onion, chopped</b><br />
<b>1 bunch of collard greens, stemmed</b><br />
<b>2 cups frozen peas (defrosted)</b><br />
<b>2 tsp olive oil </b><br />
<b>salt</b><br />
<b>crushed red peppe</b>r<br />
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In a large saute pan, heat olive oil over medium heat and get those onions in there. Season with salt and crushed red pepper, and saute for about five minutes. <br />
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Remove stems from collards and lay leaves on top of each other. Roll into a cigar and slice into thin strips. They should stay rolled up, so slice them in half again just to make them a bit more bite size. Add to the onions, toss, and season with a pinch of salt. Add 2 Tbl water and allow greens to wilt, about five to seven minutes, stirring frequently. Once greens are cooked, add peas and heat through.<br />
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Meanwhile, cook pasta in heavily salted water until just under al dente (about half the recommended cooking time). Drain pasta and reserve 1 cup of pasta water.<br />
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In a food processor, combine pine nuts, garlic, tahini, and lemon juice and pulse until a smooth paste forms. Scrape the sides, season with salt, and add 2 cups spinach, basil, and 1/3 cup water. Pulse until smooth.<br />
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Add cooked pasta to the pan. Add remaining two cups of spinach, the pesto, and slowly add water until you have reached to desired consistency. Delish!<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com1tag:blogger.com,1999:blog-2732876057878067817.post-45832524043122456822013-05-05T11:26:00.000-05:002013-05-06T09:46:35.229-05:00Gorilla WrapsGorilla wraps. Those little vegan, burrito-like treats wrapped in a collard leaf seem to be popping up everywhere lately.<br />
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Drew Barrymore swears by them, crediting their fibery, leafy goodness for helping her shed her baby weight. Personally, I think the weight loss is due to half of the wrap falling out onto her plate. These suckers can be messy!<br />
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Kidding aside, these little babies are a tasty way to get your veggies and feel totally satisfied. The trick is using larger leaves and not over stuffing them. The ingredients stay in the wrap, and you can eat more of them that way!<br />
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I've been drawn towards Asian flavors lately, so I thought I would play around with the wrap idea. Soy, wasabi, and ginger spice up mushrooms and walnuts, while carrots, daikon, and cucumber provide some delicious crunch. <br />
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Just don't over stuff!<br />
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<b>Asian Inspired Gorilla Wraps</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf8xXAtjKuCBF0zbxLfqjbKWtONCQ5O2IXxKLJAe7U2ybjHRuhFLyc3Uryf7nvpro8iOXp5eT3c3pxey8HFaOKxinuxu4FFvrqqzywTnN45iRe1pG_jTWSCYLcQ5YKmcVhfVlcJRiUtw/s1600/gorilla+wraps.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwf8xXAtjKuCBF0zbxLfqjbKWtONCQ5O2IXxKLJAe7U2ybjHRuhFLyc3Uryf7nvpro8iOXp5eT3c3pxey8HFaOKxinuxu4FFvrqqzywTnN45iRe1pG_jTWSCYLcQ5YKmcVhfVlcJRiUtw/s1600/gorilla+wraps.jpg" height="320" width="320" /></a><i>This recipe is pretty much "method cooking" and can be adapted to suit whatever mood you palate is in. Play around with different regional flavors with the mushroom and walnut mixture (Tex-Mex, curry, Mediterranean) and additional fixin's!</i><br />
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<b>8 oz mushrooms</b><br />
<b>1/2 yellow onion</b><br />
<b>1 cup walnuts</b><br />
<b>2 cloves garlic </b><br />
<b>1 1/2 cup long grain or wild rice, cooked</b><br />
<b>8 large collard leaves</b><br />
<b>1 Tbl soy sauce</b><br />
<b>1" fresh ginger, grated</b><br />
<b>2 Tbl hoisin sauce </b><br />
<b>as much wasabi paste as you can stand</b><br />
<b>2 tsp rice vinegar </b><br />
<b>2 tsp olive oil</b><br />
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<i><b>wrap fixin's</b></i><br />
<b>daikon radish</b><br />
<b>carrots, grated or julienned</b><br />
<b>cucumbers, chopped</b><br />
<b>avocado </b><br />
<b>onion, red or green </b><br />
<b>edamame</b><br />
<b>cilantro</b><br />
<b>basil</b><br />
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In a food processor, combine mushrooms, onion, walnuts and garlic, and pulse until it forms a chunky paste. <br />
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In a large saute pan, heat oil and cook the mushroom mixture with soy sauce, ginger, and wasabi until veggies are cooked through, about five to seven minutes. Deglaze pan with the vinegar and cook an additional minute. Set aside to cool.<br />
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Remove stems from collards. Hold the stem and fold the leaf. Gently pull the stem about 3/4 of the way. You want to leave a large enough area to place the stuffing. Now, start layering! Rice, then mushroom mixture, and veggies. Fold sides over, then gently roll collard into a burrito shape. Enjoy!<br />
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<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-16499461008817880842013-04-28T12:02:00.001-05:002013-05-01T20:31:51.849-05:00Corn and Avocado SaladWarm weather is coming to Chicago.<br />
<br />
I swear it is. <br />
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This week, flowers started to bloom. A giant glowing thing in the sky made an appearance. And, little green things started to appear on tree branches. If memory serves me, I believe they are called "leaves." I'm in the mood for something fresh, fast, and uncomplicated. And super tasty.<br />
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I love guacamole, so I played around with the idea of a chunky guac salad. Here's what I came up with... <br />
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<b>Corn and Avocado Salad</b><br />
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<i>This salad comes together in a flash and utilizes one of the few veggies I buy from the freezer section: corn. As the season progresses and fresh corn appears in your market, try grilling the corn right on the cob for an extra boost of flavor! Bulk this salad up with black beans and quinoa and serve it over spinach.</i><br />
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<b>2 cups frozen corn, thawed</b><br />
<b>2 large avocados, cubed</b><br />
<b>1 sweet onion (preferably Vidalia), chopped</b><br />
<b>1 red pepper, ribs removed and chopped</b><br />
<b>10 oz cherry tomatoes, halved</b><br />
<b>1 jalapeño, seeded and minced</b><br />
<b>1/2 cup cilantro </b><br />
<b>2 limes, zest and juice</b><br />
<b>1 1/2 tsp cumin</b><br />
<b>1 tsp salt</b><br />
<b>2 tsp olive oil</b><br />
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Combine first seven ingredients in a bowl. To make the vinaigrette, combine lime zest, juice, cumin, and salt in a bowl. Slowly whisk in oil. Pour over veggies and toss to combine. Easy, peasy, cool breezy.<br />
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<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-90846450863413908972013-04-22T09:37:00.002-05:002013-04-22T09:37:50.292-05:00Moroccan InspirationI love playing around in the kitchen. Perhaps it is the act of creation, but I derive so much pleasure spending time dancing around a soup pot making an point of inspiration a culinary reality. I particularly love trying to recreate restaurant dishes at home and putting my own spin on them.<br />
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Imitation is the highest form of flattery, no?<br />
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I recently had a simply divine Moroccan Spiced Eggplant, which was served over jasmine rice. The warm, earthy spices (like cumin, turmeric, ginger, and a hint of rosemary) balance the unique flavor of the eggplant, which can be slightly bitter at times. I'm a huge eggplant lover so I thought I should try to figure out how to make it at home.<br />
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Here's what I came up with<br />
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<b>Moroccan Spiced Eggplant with Kale</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXwdNMYzHHBxQ0ULEgTchB4YdlgU6WdriZFVP5t1ImUVqmm5Va7ZJSgHIYr8caUUYk9ODEfzJ_j0ovRdh_INiOswmf3zUBbu6d0KXgEPasQq279Rhyphenhypheny9bXOC_8VVROBVSaqieC6_Rmg0/s1600/moroccan+spiced+eggplant.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXwdNMYzHHBxQ0ULEgTchB4YdlgU6WdriZFVP5t1ImUVqmm5Va7ZJSgHIYr8caUUYk9ODEfzJ_j0ovRdh_INiOswmf3zUBbu6d0KXgEPasQq279Rhyphenhypheny9bXOC_8VVROBVSaqieC6_Rmg0/s320/moroccan+spiced+eggplant.jpg" width="320" /></a><i><br /></i><br />
<i>The vinegar soaked raisins add a delightful sweet and sour note to the dish. I serve this over quinoa instead of rice</i><br />
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<b>1 eggplant, cut into 3/4" cubes</b><br />
<b>1 onion, diced</b><br />
<b>2 cloves garlic, minced</b><br />
<b>1 15oz can diced tomatoes</b><br />
<b>2 tsp cumin</b><br />
<b>1 tsp turmeric</b><br />
<b>1 tsp smoked paprika</b><br />
<b>1 tsp mustard seeds </b><br />
<b>1/2 cup golden raisins</b><br />
<b>1/4 cup red wine vinegar</b><br />
<b>1 1/2 cups water or vegetable stock</b><br />
<b>4 cups kale, stemmed and chopped (1 bunch) </b><br />
<b>herb bundle of 1 sprig rosemary and 5 sprigs thyme</b><br />
<b>2 tsp olive oil</b><br />
<b>salt to taste </b><br />
<br />
In a large pan over medium heat, heat oil until it shimmers and saute onions until golden, about five minutes. Add cumin, turmeric, paprika, and garlic. Bloom spices for one minute. Add eggplant and cook for five minutes, stirring occasionally. Add tomatoes, herb bundle, and water. Stir to combine thoroughly. Cover pan (or place a piece of parchment paper over it) and simmer for 20 minutes.<br />
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While the eggplant simmers, soak raisins in the vinegar. Once the eggplant mixture has thickened slightly, remove herb bundle and add the raisins, vinegar, and kale. Cook, stirring frequently, until kale has just barley wilted. Season with salt to taste.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com1tag:blogger.com,1999:blog-2732876057878067817.post-50391943695527783972013-03-31T13:10:00.000-05:002013-04-01T08:46:05.651-05:00Mom's Taco Salad 2.0One of my favorite dishes growing up was my mom's taco salad.<br />
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And, being a woman of Swedish decent from upstate New York, you know her recipe was muy auténtico. Ground beef became delicioso taco meat thanks to the chemists at Old El Paso and their rust colored taco seasoning packet. Iceberg lettuce, kidney beans, tomatoes, and onion were tossed together with almost an entire bottle of Thousand Island dressing (for a true south of the border taste) then topped with a pound of cheddar cheese and half a bag of crushed taco flavored Doritos. Mmmm...yummy and olé.<br />
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Of course I would love this as a kid. In fact, there are several adults I know now who would eagerly devour this concoction. And need a side of defibrillator in between bites.<br />
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Challenge: take a delicious taco salad and figure out how to make it healthier.<br />
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Replace ground beef with a flavorful combination of mushrooms, walnuts, onions, and garlic. A combination of spinach, arugula, and Romaine replaces the bland iceberg lettuce now dressed with a fresh pico de gallo. And, top off with shredded carrots instead of cheese.<br />
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¡Olé!<br />
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<b>Meatless Taco Salad</b><br />
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<b>16 oz crimini mushrooms, roughly chopped</b><br />
<b>1 cup onion (about 1/2 an onion), roughly chopped</b><br />
<b>1 clove garlic</b><br />
<b>1 cup walnuts</b><br />
<b>2 tsp olive oil</b><br />
<b>1 Tbl groun cumin</b><br />
<b>1 tsp coriander</b><br />
<b>1 tsp chipotle powder</b><br />
<b>a pinch of cinnamon</b><br />
<b>2 tsp Kosher salt</b><br />
<b>6 cups greens (Romaine, spinach, arugula, shredded cabbage if you like)</b><br />
<b>1 cup black beans, drained and rinsed </b><br />
<b>2 avocados, sliced</b><br />
<b>4 oz. cherry or grape tomatoes, halved</b><br />
<b>2 carrots, grated </b><br />
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<i>For the pico de gallo</i><br />
<br />
<b>4 oz cherry or grape tomatoes, roughly chopped</b><br />
<b>1 clove garlic</b><br />
<b>1/2 cup red onion, roughly chopped</b><br />
<b>1 jalapeño, diced (ribs and seeds removed) </b><br />
<b>3 Tbl cilantro</b><br />
<b>1 lime, zest and juice</b><br />
<b>splash of red wine vinegar </b><br />
<b>pinch of salt </b><br />
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In a food processor, combine mushrooms, walnuts, onion, and garlic and pulse until mixture is a chunky paste. In a large skillet, heat olive oil over medium heat and add mushroom mixture. Season with cumin, coriander, chipotle powder, and salt, stirring occasionally to prevent sticking. Cook until slightly browned, about 5 minutes. Set aside and cool slightly.<br />
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To prepare the pico de gallo, combine all ingredients in a food processor and pulse until combined. This should be slightly chunky.<br />
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In a large bowl, toss greens, black beans, and 2/3 of the carrots with enough pico de gallo to coat. Divide evenly on four plates. Top greens with mushroom mixture, halved tomatoes, avocado slices, and remaining carrots. Add more pico de gallo if you wish!<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com2tag:blogger.com,1999:blog-2732876057878067817.post-47995818495338043592013-03-24T17:07:00.000-05:002013-03-25T09:46:56.422-05:00No Cheese Mac & CheeseI am a mac and cheese connoisseur.<br />
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My love affair began when I was first introduced to that little blue box filled with elbow shaped pasta and a crazy looking orange powder. Kraft Macaroni and Cheese was one of the first things my mom taught me how to "cook." It was better cheesy living through chemistry. Later on, in my college years, I discovered the beauty that was Velveeta Shells and Cheese. What's not to love about gooey cheese-like sauce squeezed out of a foil packet that didn't need to be refrigerated? It was creamy goodness.<br />
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As an adult, I was introduced to a variety of new cheesy pasta love, mac and cheeses of all varieties: truffled, Stilton, smoked cheddar with bacon. You name it, I ate it.<br />
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And then I realized how so not good for you it is. <br />
<br />
So in the spirit of healthier eating, I thought I would play around with the ultimate comfort food to see what I could come up with. Granted, nothing takes the place of real cheese (or even real fake cheese food like Velveeta), but its a delicious substitute that will satisfy the mac and cheese craving.<br />
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<b>No Cheese Mac & Cheese</b><br />
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<i>Nutritional yeast and earthy cauliflower combined with a puree of almonds provide a tasty alternative to real cheese. I add the tender outside leaves of Brussels sprouts for a little bit of color and texture.</i><br />
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<b>1/2 head cauliflower, cut into florets</b><br />
<b>6 cups butternut squash (approximately one medium sized squash)</b><br />
<b>1 cup almonds, blanched</b><br />
<b>2 cloves garlic </b><br />
<b>1 cup water</b><br />
<b>1 Tbl Dijon mustard</b><br />
<b>1/3 cup nutritional yeast</b><br />
<b>1 tsp smoked paprika</b><br />
<b>1/4 tsp fresh nutmeg</b><br />
<b>thyme bundle </b><br />
<b>1 lb whole wheat pasta (shells, macaroni, penne)</b><br />
<b>1 lb Brussels sprouts, outer leaves only (optional) </b><br />
<br />
Place cauliflower, squash, garlic, garlic, and thyme in a large stock pot. Cover with water, salt liberally, and bring to a boil. Reduce to a simmer and cook until a fork slides easily into the vegetables, about 15 minutes. Drain thoroughly and discard thyme bundle. <br />
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In a food processor, puree blanched almonds and water until smooth, about five minutes. Add cooked vegetables and garlic and process until smooth. Add mustard, nutritional yeast, paprika, and nutmeg. Pulse to combine.<br />
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Cook pasta according to the directions on the box, taking off a couple of minutes so the pasta is just under al dente. Reserve 1 cup of the cooking liquid and drain pasta. Return pasta to pot. Add squash puree to pasta and stir to combine. Thin sauce by slowly adding the pasta water until you have achieved the desired consistency. Stir is blanched Brussels sprout leaves, if using. Serve with a sprinkle of nooch.<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-28488601697156161802013-03-18T09:34:00.000-05:002013-03-18T09:34:33.696-05:00Unleash Your Inner Bobby FlaySo there I was, standing in the produce section of Devon Market, just soaking in the huge variety of the bounty before me. Dandelion greens, purple kohlrabi, parsley root, mountains of herbs, chiles or all shapes and sizes and potency, tomatillos...<br />
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Tomatillos? I don't think I have ever made anything with tomatillos. I mean, I know I have purchased them before, but I don't think they ever made an appearance in a dish. They simply met an untimely end, wasting away in the veggie drawer of my fridge.<br />
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I know that they are a relative of the gooseberry and are a staple in Latin American cuisine. After taking stock of what I had at home and going through my rolodex of south of the border falvors, I Unleashed my inner Bobby Flay, grabbed a couple tomatillos, some limes, fresh cilantro, and some chiles and ran back to my kitchen. <br />
<br />
Here is what I came up with.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCvnZIZBt-lDE9KBdfmaDfzQvh3uYwRVC56FXBIFvHXXNL76F7lczTk8krV8iqJmRqx43HYahjUU2cYW7f3Bcs0SOPqwAszCRlCVqxhTVVZ3RWSQrFTHo9_a371eXis7EIgq8JJyfUWg/s1600/spicy+black+bean+tomatillo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCvnZIZBt-lDE9KBdfmaDfzQvh3uYwRVC56FXBIFvHXXNL76F7lczTk8krV8iqJmRqx43HYahjUU2cYW7f3Bcs0SOPqwAszCRlCVqxhTVVZ3RWSQrFTHo9_a371eXis7EIgq8JJyfUWg/s1600/spicy+black+bean+tomatillo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fast and delicious!</td></tr>
</tbody></table>
<b>Spicy Black Bean and Red Cabbage Salad with Tomatillo Salsa</b><br />
<i><br /></i>
<i>This fiber rich salad is tangy, sweet, and spicy, and it comes together in minutes. You can control the heat level by removing the seeds from the jalapeño for a more mild flavor.</i><br />
<br />
<i>1 28 oz can black beans, drained and rinsed</i><br />
<i>1 cup frozen corn, thawed</i><br />
<i>1/4 head of red cabbage (about 1 1/2 cups), sliced into thin strips</i><br />
<i>1/2 red onion, minced</i><br />
<i>1 jalapeño, minced</i><br />
<i>1 medium shallot, minced</i><br />
<i>2 tomatillos, husks removed and coarsely chopped</i><br />
<i>2 cloves garlic, coarsely chopped</i><br />
<i>1 tsp cumin</i><br />
<i>2 tsp red wine vinegar</i><br />
<i>juice of 1 lime</i><br />
<i>2 tsp honey (or more to taste)</i><br />
<i>2 Tbl fresh cilantro, chopped</i><br />
<i>3 cups arugula</i><br />
<i>salt n' pepper</i><br />
<br />
Combine tomatillos, jalapeño, shallot, garlic, cumin, vinegar, lime juice, honey and cilantro in a food processor. Pulse until everything is incorporated but still a little chunky. Season with salt and pepper.<br />
<br />
Combine beans, corn, and cabbage in a large bowl. Pour half of the salsa over and toss to combine. Allow to sit for about 10 minutes so the dressing can be absorbed a bit.<br />
<br />
In another bowl, toss arugula in remaining salsa (or enough to coat the greens). Divide greens onto four plates. Top each plate with the beans, cabbage, and corn. Garnish with cilantro leaves.<br />
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<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-22426764860128077342013-03-09T11:39:00.000-06:002013-03-11T10:14:22.332-05:00Phinally Phigured Out PhoIt's hard to believe that it has been almost a year of Meatless Monday recipes.<br />
<br />
And I think we should up the ante by trying our hand at a favorite of mine, <i>pho</i>. Pho is a traditional Vietnamese soup usually consisting of rice noodles, fresh herbs, and either chicken or beef. I love this dish for its amazingly aromatic broth; it's like an Asian version of chicken noodle soup.<br />
<br />
Since we are trying to incorporate more of a plant based diet into our lives, I thought I would monkey around with a traditional recipe to find a more veggie friendly version. What we've got is a fabulous vegetarian broth (if you omit the optional fish sauce) that will warm your soul on a chilly end of winter's night.<br />
<br />
Now, you're going to freak out. <br />
<br />
Either by the list of ingredients or the phrase "char the onion over an open flame" or the word "cheesecloth." But don't! Yes, this appears to be a little more intricate than usual, and it does take some time. And, I believe that you can do it! So let's dive in!<br />
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<tr><td class="tr-caption" style="text-align: center;">Big bowl of yummy.</td></tr>
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<b>Veggie Pho</b><br />
<br />
<i>For the broth</i><br />
<b>1 onion, peeled and quartered</b><br />
<b>1 3" piece ginger</b><br />
<b>1 turnip, cut into large chunks</b><br />
<b>1 lb carrots, cut into large chunks</b><br />
<b>2 leeks, white and light green parts</b><br />
<b>8 oz button mushrooms</b><br />
<b>2 stalks lemongrass</b><br />
<b>6 star anise</b><br />
<b>5 whole cloves</b><br />
<b>5 cardamom pods</b><br />
<b>1 2-3" cinnamon stick </b><br />
<b>1 tsp black peppercorns</b><br />
<b>12 cups water</b><br />
<b>1 tsp fish sauce (optional)</b><br />
<br />
<i>Soup accompaniments</i><br />
<b>rice noodles</b><br />
<b>edamame, cooked</b><br />
<b>thinly sliced onion</b><br />
<b>sliced jalapeño</b><br />
<b>bean sprouts</b><br />
<b>snow peas </b><br />
<b>lime wedges</b><br />
<b>fresh cilantro and basil</b><br />
<br />
Using tongs, char the onion and ginger over an open flame. If you have an electric stove, blacken the onions and ginger in a dry non-stick skillet. Slice ginger in half lengthwise.<br />
<br />
Trim the lemongrass, and bruise by whacking the stalks with the back of your knife. (Kind of like you are chopping with the dull side.) Cut into small chunks.<br />
<br />
In a large stock pot, add onions, carrots, leeks, mushrooms, turnip, ginger, and lemongrass. Place star anise, cardamom, cloves, peppercorns, and cinnamon stick in a cheesecloth pouch and add to the pot. (Don't have cheesecloth, use a tea ball!) Cover with 12 cups of water. Bring to a boil, reduce heat, and simmer covered for 2 hours. After an hour, season with salt (or fish sauce, if you are using).<br />
<br />
After two hours, remove spice pouch and drain through a fine mesh sieve lined with cheesecloth (paper towels or coffee filters will work, too) discarding solids.<br />
<br />
Voila! Pho broth.<br />
<br />
Now it's kind of "build your own" from here. Traditional garnishes are rice noodles, herbs, onions, and chiles. I like adding edamame and snow peas in mine. But play around! <br />
<br />
To cook rice noodles, soak them in cold water for about twenty minutes. Throw into boiling water for three minutes and drain. They are going to stick, but to lessen the stickiness invert a small bowl in the colander so the noodles can drape over it.<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-69515864284341927352013-03-03T12:47:00.001-06:002013-03-04T08:26:57.167-06:00Meatless (and Oilless) MondaySo my good friend Nicole threw down the gauntlet. Make a vegan meal completely oil free.<br />
<br />
And I panicked. <br />
<br />
How could you possibly make something tasty without oil?! Well, as Nicole pointed out, without oil doesn't mean without fat. She pointed me towards nuts, olives, tahini, seeds, avocados and the like. And she's always wanted me to cook with nutritional yeast (or more affectionately referred to as "nooch").<br />
<br />
Okay. This occasional carnivore is totally diving into some oil-free vegan love.<br />
<br />
<b>Whole Wheat Shells with Almond Garlic Sauce and Green Things</b><br />
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<i>A perfect substitute for those alfredo lovers. Creamy, extremely flavorful, and filled with green things, you would never guess that it is oil free!</i><br />
<br />
<b>1 cup blanched almonds</b><br />
<b>1 cup water</b><br />
<b>16 oz whole wheat shells</b><br />
<b>3 cloves garlic</b><br />
<b>8 oz frozen peas</b><br />
<b>1/2 lb asparagus, sliced into thin diagonal pieces</b><br />
<b>2 1/2 cups spinach</b><br />
<b>1 1/2 Tbl lemon juice</b><br />
<b>1/4 cup fresh mint</b><br />
<b>1/4 cup fresh basil</b><br />
<b>1 Tbl nutritional yeast </b><br />
<b>salt and pepper</b><br />
<br />
In a food processor or blender, combine almonds, water, garlic, and a pinch of salt and puree until smooth. Just leave that sucker running for about 5 minutes.<br />
<br />
Cook pasta in salted water until just before al dente (usually about half the suggested cooking time). Drain pasta and reserve 2 cups of the cooking liquid. <br />
<br />
In a large pan over medium heat, whisk together almond puree and 1 cup pasta water for about 3 minutes. Season with salt and pepper. Add remaining cup of water, peas, and asparagus and cook for another 3 minutes until the sauce has thickened. Add lemon juice, mint, basil, and nooch. Stir to combine. Add pasta and cook until pasta is al dente, about another 2-3 minutes. Fold in spinach, and toss to wilt. Spoon into bowls and garnish with toasted almonds, mint, and basil.<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-14015876878743436372013-02-24T13:46:00.000-06:002013-02-25T09:29:28.988-06:00Split Peas Ain't Just For Soup!While living in Memphis, J and I had a Sunday tradition of going out for Indian food for lunch. A lazy morning was made even lazier when we piled into the car for the three block trip to India Palace and its incredible buffet. <br />
<br />
As I write this, it is Sunday, J is in Memphis, and I am feeling a bit blue. I thought I would cheer myself up with some Indian inspiration, so for Meatless Monday I offer up this tasty creation...<br />
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<b>Yellow Split Peas with Chiles, Cilantro, and Mint</b><br />
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<i>This flavorful dish is a bit more mellow take on spicy Indian dishes. Remember, the heat of a chile is in the seeds and ribs. If you want to make it spicier, leave 'em in! This dish can also be made with dried chick peas or red lentils.</i><br />
<br />
<b>1 cup dried yellow split peas</b><br />
<b>1 onion, chopped</b><br />
<b>4 cloves garlic, chopped</b><br />
<b>2" fresh ginger, chopped</b><br />
<b>2 chiles (such as jalapeños), seeded and chopped</b><br />
<b>1 Tbl coconut or olive oil</b><br />
<b>3 cups vegetable stock or water</b><br />
<b>1 tsp cumin</b><br />
<b>1 tsp salt (or to taste)</b><br />
<b>2 Tbl fresh mint, chopped</b><br />
<b>2 Tbl fresh cilantro, chopped</b><br />
<br />
Thin strips of jalapeños, ginger, and tomato to garnish.<br />
<br />
Place split peas in a bowl and cover with warm water. Allow to sit for 20-30 minutes.<br />
<br />
In a food processor, grind the ginger and garlic into a paste. You may want to add just a pinch of salt to help it along. In a large pan over medium heat, saute the onions, chiles, and garlic and ginger paste in the coconut oil until they begin to brown, roughly seven minutes. <br />
<br />
Drain peas and add to the mixture with the cumin. Stir to combine and cook for three minutes. Add water or stock and bring to a boil. Reduce heat, cover, and simmer for 25 minutes until peas are tender and the liquid has reduced by one third. Add salt, mint, and cilantro. Serve with naan or over rice.<br />
<br />
Garnish with thin strips of jalapeños, ginger, and tomato.<br />
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<i>TIP: The smaller the chile, the hotter it is. I use a pretty mild jalapeño. To prepare for cooking, slice off the stem end, then cut in half lengthwise. Remove seeds and ribs carefully with a knife. And remember to wash your hands!</i><br />
<i><br /></i>
<i>TIP: Peas can be soaked ahead of time in cold water. Just pop 'em in when you are headed out the door before work!</i><br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-47598250599940268652013-02-18T08:52:00.000-06:002013-02-18T08:52:42.399-06:00Pixar InspirationHave you ever seen the movie, <i>Ratatouille</i>? That delightful flick from Pixar, featuring a French rodent with culinary proclivities, warms my heart whenever I think about it. Not only is it about pursuing your passion despite all obstacles (it's a hard life for a rat in a kitchen), it exposes its audience to the disciplined and inspirational world of cooking. Anything that encourages young people to have a deep appreciation for food is A-OK in my book.<br />
<br />
Now, have you ever <i>eaten</i> ratatouille? I haven't. I mean, I know it's a French peasant dish featuring eggplant (or aubergine to our friends on the other side of the pond), zucchini, red peppers, tomatoes, and onions. There are several ways to prepare it. Some say you simply saute the veggies and serve it as a side dish. Others suggest you make a delicious sauce with the tomatoes, peppers, and onions, layering the eggplant, zucchini, and sauce into a casserole dish and bake it.<br />
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I've been a little soup and stewed out lately, so I thought roasting the ingredients, adding whole grains and some kale, and turn it into a salad (delicious hot or cold) would be a fun variation. Plus it's a great way to get the kids involved in the kitchen. Allow me to explain with some yummy...<br />
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<b>Roasted Ratatouille Salad with Barley and Kale</b><br />
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<tr><td class="tr-caption" style="text-align: center;">The flavors of France with a little kale love!</td></tr>
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<i>This bright, hearty dish surprised my dinner guests. The zing of lemon plays wonderfully with the earthy vegetables. The addition of barley (or farro if you have a mind to) makes this a filling main course or a great side with fish.</i><br />
<br />
<b>1 1/2 lbs eggplant, cut into 3/4" cubes</b><br />
<b>3 cups zucchini, cut into 1/2" half moons (about 3 small or 2 medium zucchini)</b><br />
<b>1 red pepper, seeds removed cut into 1/2" pieces</b><br />
<b>16 oz cherry tomatoes</b><br />
<b>1 red onion</b><br />
<b>4 cloves garlic</b><br />
<b>8 cups kale (about 1 bunch, stemmed and torn into small pieces)</b><br />
<b>2 cups cooked barley or farro</b><br />
<b>juice of 1 lemon</b><br />
<b>1/4 cup olive oil, plus 2 tsp</b><br />
<b>1 Tbl Dijon mustard </b><br />
<b>4 bay leaves</b><br />
<b>2 sprigs of rosemary</b><br />
<b>10 sprigs of thyme</b><br />
<b>1/2 cup fresh parsley, coarsely chopped </b><br />
<b>lots of salt and pepper </b><br />
<br />
Preheat oven to 450.<br />
<br />
To prepare the zucchini, remove the ends and cut in half lengthwise. Place flat end on your board and slice into 1/2" moons. To prepare the onion, hold furry root end and slice off the opposite end. Cut onion in half and remove skin. Slice off the furry bits, keeping the root still intact, and slice each half into 4 wedges.<br />
<br />
Place eggplant, zucchini, onion, pepper, garlic and tomatoes into a large bowl. Drizzle with 2 tsp olive oil, season liberally with salt and pepper, and toss to coat. Divide veggies evenly on to two baking sheets lined with parchment paper or foil. This will help them roast, not steam. Create two herb bundles with the rosemary and thyme. Place one on each baking sheet along with 2 bay leaves and 2 cloves garlic. Roast veggies in the oven for about 35-40 minutes, giving them a good stir half way through the cooking time.<br />
<br />
While the veggies roast, place kale into a bowl. Add juice of half the lemon and a tiny drizzle of olive oil. Using your hands, squeeze the kale to break down the fibers a bit. This is a great way to involved the kids! Keep mashing on the kale until it reduces in volume by half, turns bright green, and smells a little like bananas. (I know...it's weird.)<br />
<br />
Allow veggies to cool slightly. Discard the herbs and set aside roasted garlic cloves. Once they are cool enough to handle, give them a rough chop and transfer to a food processor or blender. Add mustard, the juice from the remaining half of the lemon, salt and pepper, and process until smooth. With the motor running, add enough olive oil to make a light vinaigrette.<br />
<br />
Add roasted veggies, barley, and chopped parsley to the kale, dress with the vinaigrette, and toss to combine. Serve warm or at room temp.<br />
<i><br /></i>
<i>TIP: Veggies and barley can be made up to two days before hand. Store in air-tight container in the fridge, and bring to room temperature before adding the kale.</i><br />
<br />
<i>TIP: When preparing the barley or farro, add a bay leaf to the cooking liquid. I recommend using a good vegetable stock. And, as always, make a double batch to use later on in the week. Most grains will last for a week!</i><br />
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<i>TIP: If you a preparing your grains while the veggies roast, spread out the cooked grain on a baking sheet to help cool faster. </i>The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-56832266302623506932013-02-16T12:46:00.001-06:002013-02-16T12:46:38.288-06:00Southern cookin' ain't the healthiest. If it can be fried, it will be. If it can be cooked for hours, it shall be. And if you can put butter in it, on it, or near it, it will be smothered.<br />
<br />
That's why I like cornbread.<br />
<br />
Had a hankerin' for some, so I whipped this up...<br />
<br />
<b>Chipotle Thyme Cornbread</b><br />
<br />
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCa9H0YuJFkAwUbCl8Vdv3kIfY6bsIHcX4iHZgg1UmdNLvD5vJI9pgNdaLULZ9usF6uFzMxY4zWFDAnXlCt1S7LLco5mKUKzh2e95UdaBfZ8WPdH2mwq5aMYAgOCkDHnZjNwjRs-VpRY/s1600/cornbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCa9H0YuJFkAwUbCl8Vdv3kIfY6bsIHcX4iHZgg1UmdNLvD5vJI9pgNdaLULZ9usF6uFzMxY4zWFDAnXlCt1S7LLco5mKUKzh2e95UdaBfZ8WPdH2mwq5aMYAgOCkDHnZjNwjRs-VpRY/s320/cornbread.jpg" width="320" /></a>Perfect side for chili or hearty soups. Let the leftovers (if there are any) hang out in the fridge for a couple of days, dice into cubes, drizzle with olive oil, and pop 'em in the oven for a bit. Blammo! Cornbread Croutons!</i><br />
<br />
<b>1 cup cornmeal</b><br />
<b>3/4 cup all purpose flour</b><br />
<b>1 1/2 tsp baking powder</b><br />
<b>1/2 tsp baking soda</b><br />
<b>1/4 tsp salt</b><br />
<b>2 eggs, beaten</b><br />
<b>1 1/2 cups buttermilk</b><br />
<b>1/4 cup vegetable oil, plus 2 Tbl</b><br />
<b>2 tsp chipotle powder</b><br />
<b>1 Tbl fresh thyme, minced</b><br />
<br />
Preheat oven to 425. Coat a cast iron skillet with 2 Tbl vegetable oil and place in oven while heating.<br />
<br />
In a large bowl, combine all dry ingredients. In a separate bowl, combine eggs, buttermilk and oil. Pour the wet into the dry and stir to combine. Pour batter into preheated skillet (I love that sizzle) and bake until top is golden and crispy, about 20-25 minutes.<br />
<br />
Allow to cool.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-37710511582192858082013-02-11T09:47:00.001-06:002013-02-11T09:47:53.865-06:00Umami LoveSalty, sweet, sour, bitter, and...umami?<br />
<br />
Yep. There's a fifth taste out there. Umami is that deliciously savory taste usually found in meat and seafood. However, many vegetables are filled with umami. Tomatoes, celery, cabbages, mushrooms, and spinach are rich in umami flavor, as are soy sauce and green tea. So if you are looking for something that satisfies your savory urges without eating anything with a face, try incorporating these flavors into your food. (My favorite new trick: grating dried porcini mushrooms into vegetable soups and stews before adding the liquid and using soy sauce instead of salt.)<br />
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So try this quick umami-licious recipe!<br />
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<b>Mushrooms and Wilted Spinach with Barley</b><br />
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<i>I felt like a rock star when I discovered Trader Joe's has a quick-cooking barely! Ten(-ish) minutes and you have something satisfying on a cold Chicago night. It's been raining all day, so I needed the savory comfort of umami.</i><br />
<br />
<b>8 oz baby bella mushrooms, sliced</b><br />
<b>8 oz oyster mushrooms, stemmed and sliced</b><br />
<b>8 oz button mushrooms, sliced</b><br />
<b>1 large onion, chopped (about 1 1/2 cups)</b><br />
<b>2 cloves garlic, minced or pressed</b><br />
<b>16 oz. baby spinach </b><br />
<b>2 tsp olive oil</b><br />
<b>2 Tbl balsamic vinegar </b><br />
<b>pinch of crushed red pepper</b><br />
<b>1 tsp fresh thyme, chopped</b><br />
<b>2 tsp fresh rosemary, chopped</b><br />
<b>2 Tbl fresh parsley, chopped</b><br />
<b>3 cups cooked barley, divided.</b><br />
<br />
In a large skillet, heat oil until it shimmers. Add onions, season with salt and crushed red pepper, and saute until tender (about five to seven minutes). Add mushrooms and saute until browned, roughly 10 minutes. Stir in garlic, rosemary, and thyme, and cook for two minutes. Deglaze pan with the vinegar, and add spinach, parsley, and 1 1/2 cups of barley. Remove from heat and toss to wilt the spinach. Divide remaining barley onto four plates, and spoon mixture on top. Serve immediately.<br />
<br />
Note: You can use only one kind of mushroom. I just like the subtleties the variety provides. This also turns into one heck of a soup. Just add all of the barley with 4 cups vegetable stock or water, bring to a boil and simmer for ten minutes. Add spinach at the very end.<br />
<br />
Tip: Dried rosemary and thyme are great in this dish, if you don't have fresh herbs on hand. General rule of thumb, use half the amount of dried herbs as fresh. But never use dried parsley. It's gross and flavorless and annoying.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-77027875752884516882013-02-04T10:27:00.001-06:002013-02-04T10:27:32.839-06:00Cold Weather ComfortYep.<br />
<br />
It's snowing.<br />
<br />
And whenever the weather turns nasty, I become incredibly lazy. And hungry. I don't want to leave the house, so it's time for a good old pantry raid to see what I can cook up for dinner. Black beans, quinoa, canned tomatoes. A jalapeño dying in the fridge and an avocado ripening on the counter.<br />
<br />
Sounds like soup to me!<br />
<br />
<b>Tomato and Black Bean Soup with Quinoa</b><br />
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<br />
<i>Warm and satisfying, this protein packed soup is great for those cold nights in front of the tube. And all you really need is a can opener! Try serving it with cornbread, baked polenta cakes, or a simple green salad.</i><br />
<br />
<b>4 cups black beans (2 16oz cans)</b><br />
<b>canned whole tomatoes (28 oz)</b><br />
<b>2 Tbl olive oil </b><br />
<b>1 large red onion, chopped</b><br />
<b>3 cloves garlic</b><br />
<b>1 jalapeño, minced</b><br />
<b>1 1/2 Tbl cumin</b><br />
<b>1 tsp chipotle powder</b><br />
<b>1/2 tsp cinnamon</b><br />
<b>4 cups water </b><br />
<b>1/2 cup fresh cilantro, chopped</b><br />
<b>2 cups cooked quinoa</b><br />
<b>salt n' pepper </b><br />
<br />
In a large stock pot, heat olive oil over medium heat and saute onions, jalapeño, and garlic until softened, about five minutes. Season with salt and pepper. Add cumin, chipotle, and cinnamon and cook for two minutes or so allowing the spices to bloom.<br />
<br />
Using your hands, squish the tomatoes to break them into more palatable chunks. (This is great for the kids to do!) Add tomatoes and their liquid to the pot along with the black beans. Give a good stir to combine. Add water and bring to a boil. Reduce heat and simmer for ten minutes. Add cilantro. Transfer 1/3 of the soup to a food processor or blender and puree. Or, give a couple of pulses with an immersion blender. Return to pot. This helps give the soup some body. Stir in quinoa and serve.<br />
<br />
Garnish with avocado slices and cilantro.<br />
<br />
<i>TIP: Make a double batch of quinoa so you have some for later in the week. Store in an air-tight container in the fridge.</i><br />
<i><br /></i>
<i>TIP: This soup freezes beautifully! </i><br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-55004313401482628332013-01-07T07:35:00.001-06:002013-01-07T07:35:58.527-06:00Some Mediterranean Lentil LoveI love rapini.<br />
<br />
It's kind of like if spinach and broccoli had a baby and the baby was bitter about it. Also known as broccoli rabe, it's (oddly enough) a member of the turnip family and has a nutty, slightly bitter taste. Super nutritious and easy to prepare, this super green veggie is perfect for a side dish or as a component in a larger dish.<br />
<br />
Like this...<br />
<br />
<b>Rapini with Red Lentils</b><br />
<br />
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<i>The slightly bitter notes of the rapini play beautifully against the sweetness of the carrots and onions as well as the briney hues of the capers.</i><br />
<br />
<b>1 cup red lentils</b><br />
<b>1 bunch rapini</b><br />
<b>2 carrots, diced into 1/2" cubes</b><br />
<b>1 rib celery, diced</b><br />
<b>1 onion, chopped</b><br />
<b>2 cloves garlic, minced</b><br />
<b>2 Tbl capers, drained</b><br />
<b>2 Tbl red wine vinegar</b><br />
<b>2 Tbl olive oil </b><br />
<b>1 Tbl fresh rosemary</b><br />
<b>1/4 cup fresh parsley</b><br />
<br />
Bring 4 cups of water to a boil. Add lentils, reduce heat, and cover. Cook for about 15 minutes (but you may want to check them after ten as red lentils cook pretty quickly). Drain and set aside.<br />
<br />
While the lentils cook, fill a large, deep skillet about 2/3 of the way with water. Salt liberally and bring to a boil. Trim the ends of the rapini and plunge into the water. Cook for about 2-3 minutes until bright green and tender. Drain rapini and set aside.<br />
<br />
Return pan to heat. Drizzle in oil and saute onions for five minutes. Add carrots, celery, garlic, and rosemary. Cook until carrots begin to soften, about five to seven minutes. Add rapini, lentils, capers, vinegar, and parsley. Stir to combine and cook until heated through. Season with salt and pepper. Serve immediately.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com2tag:blogger.com,1999:blog-2732876057878067817.post-15476173734382183402012-12-31T09:25:00.001-06:002012-12-31T09:25:30.207-06:00NYE DetoxThe holidays are coming to a close...finally. I have had my fill of cheese trays, cookies, roasted whatevers, and booze.<br />
<br />
There was lots and lots of booze.<br />
<br />
So as we head into the last night of decadence for the year, I thought I might do something for my liver, and beets fit the bill nicely. A fabulous source of iron and antioxidants, beets help your liver function at its fullest capacity.<br />
<br />
I love borscht, a soup popular in eastern Europe, but it's usually made with beef stock and sour cream. I thought I might play around with this soup and see if I could make it more veggie friendly. Here is what I can up with.<br />
<br />
<b>Roasted Borscht-ish</b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsMIgFYtudcLxqCLqgxs_MjDBuQk0pWsEwc9aAucDU4eZrjXvbi_f_TiNoec_9_bY7rxijJytTKcaGxy6RLzpyayM1z5FzHgtKfnw9E8eQpe1S6b-o0SkHQJVNFIn7JOIiy2FRmT4GHU/s1600/borscht.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsMIgFYtudcLxqCLqgxs_MjDBuQk0pWsEwc9aAucDU4eZrjXvbi_f_TiNoec_9_bY7rxijJytTKcaGxy6RLzpyayM1z5FzHgtKfnw9E8eQpe1S6b-o0SkHQJVNFIn7JOIiy2FRmT4GHU/s320/borscht.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This bowl of purpley love is bright and satisfying.</td></tr>
</tbody></table>
<i>This hearty soup is a smoother version than traditional borscht. Try adding wilted beet greens or cabbage to the soup to increase its nutritional punch!</i><br />
<br />
<b>3 large beets </b><br />
<b>4 leeks</b><br />
<b>2 parsnips</b><br />
<b>1 onion, chopped</b><br />
<b>3 cloves garlic, whole</b><br />
<b>6 cups water</b><br />
<b>6 sprigs thyme </b><br />
<b>1/2 cup chopped fresh dill</b><br />
<b>1 lemon, zest and juice</b><br />
<b>2 Tbl. olive oil </b><br />
<b>salt and peppe</b>r <br />
<br />
Preheat oven to 400. Peel beets and cut into 3/4" chunks. Remove dark green leaves of the leeks and slice in half lengthwise. Rinse leeks under cool water to remove any grit and pat dry. Transfer beets and leeks to a parchment lined baking sheet along with the garlic. Drizzle with 1 Tbl olive oil, season with salt and pepper, and toss to coat. Add thyme sprigs and roast in the oven until caramelized, about 40-45 minutes. Remove from oven and discard thyme.<br />
<br />
In a large stock pot, saute onions and parsnips in the remaining 1 Tbl olive oil until softened. Add beets, leeks, and garlic. Add water and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup using an immersion blender or food processor. Add lemon zest, juice, and dill. Adjust seasoning. Garnish with dill (and, if'n you have a mind, a dollop of Greek yogurt).<br />
<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-38313282008150039162012-12-24T08:57:00.001-06:002012-12-24T08:57:59.960-06:00Comfort and Joy<b> </b>I love a good hash.<br />
<br />
It's quick, cheap, and comforting. And, it's one of the ultimate improvisational foods as you can mix and match your favorite ingredients (or simply use up what is in your refrigerator). Traditionally, it's a combination of meat, potatoes, and spices, but I find it's just as delicious without the meat. Play around with different combinations of root vegetables like sweet potatoes, rutabagas, parsnips, turnips, and leeks. Add hearty greens like collards or kale. Try different fresh herbs or spices.<br />
<br />
Here's a spicy little dish that is a go to of mine. I hope it brings you comfort and joy!<br />
<br />
<br />
<b>Chipotle and Rosemary Root Veggie Hash</b><br />
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<br />
<i>Warm and incredibly hearty, this dish is perfect for brunch or as a satisfying night curled up in front of a movie. I highly recommend drizzling a little bit of fruit preserves over it right before you serve it as the sweetness balances out the heat perfectly! (I like fig or blackberry)</i><br />
<br />
<b>1 sweet potato, cut into 3/4" cubes (about 2 cups)</b><br />
<b>3 carrots, peeled and cut into 3/4" chunks</b><br />
<b>2 parsnips, peeled and cut into 3/4" chunks</b><br />
<b>8 oz crimini mushrooms, sliced</b><br />
<b>8 oz Brussels sprouts, shaved</b><br />
<b>1 cup black beans </b><br />
<b>1 onion, chopped</b><br />
<b>3 cloves garlic, minced</b><br />
<b>2 Tbl olive oil</b><br />
<b>2 tsp chipotle powder</b><br />
<b>2 Tbl fresh rosemary, minced</b><br />
<b>2 Tbl balsamic vinegar </b><br />
<b>salt 'n pepper </b><br />
<br />
In a large saute pan over medium heat, bloom chipotle powder in the olive oil for one minute. Add onions and saute until tender, about five minutes. Add garlic and cook for one minute. Add mushrooms and cook until nicely caramelized. Add the sweet potatoes, carrots, parsnips, sprouts, and rosemary. Season with salt and pepper. Cook until the veggies are tender but still have a little bite, about 10 minutes. Add beans and deglaze the pan with the balsamic vinegar.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-12501632949419393982012-12-10T10:35:00.002-06:002012-12-10T10:35:20.982-06:00Gettin' SpicyOne of the things I love most about urban living is the bodega, that little corner store that has a just a little bit of everything in it.<br />
<br />
There are about four within walking distance of my apartment, and each one has it's own distinct character. There's the Italian grocery with oodles of pastas, grains, and pickled salads; the predominantly Eastern European store offering up strange cuts of meats and curious packages with lots of "K"s and "W"s on the labels. And two Mexican bodegas with a host of fresh produce and spices galore.<br />
<br />
Feeling adventurous, I trotted on over to the rack filled with dried chiles in cellophane bags with red, white, and green labels, and I grabbed two: chiles de árbol and cascabel chiles. Chiles de árbol are basically a substitute for cayenne, small and spicy. Cascabels are gorgeous, chocolate brown little bundles of smoky, lightly spicy love. I figured the combination of the two would make for an amazing backbone for some hearty, winter dishes.<br />
<br />
Here's what I came up with.<br />
<br />
*<i>You can find these chiles in most grocery stores. Look for them in the produce section (on that strange rotating rack of bagged spices that you never look at) or near the end of the Mexican aisle!</i><br />
<b> </b><br />
<br />
<b>Cascabel Spiced Eggplant and Zucchini with Wilted Kale</b><br />
<br />
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<br />
<i>The warm, earthy notes of the cascabel chiles mixed with the slight heat of the chiles de árbol are perfect on a cold winter's night!</i><br />
<br />
1<b> medium eggplant, diced into 3/4" cubes</b><br />
<b>2 zucchini, diced into 3/4" cubes</b><br />
<b>1 onion, chopped</b><br />
<b>2 cloves garlic </b><br />
<b>3 cups kale, stemmed</b><br />
<b>1 15oz can fire roasted tomatoes, coarsely chopped </b><br />
<b>5 dried cascabel chiles</b><br />
<b>3 dried chiles de árbol</b><br />
<b>1 cup boiling water</b><br />
<b>1/4 cup Roasted Veggie Stock</b><br />
<b>1/2 tsp cinnamon</b><br />
<b>2 tsp cumin</b><br />
<b>2 Tbl olive oil</b><br />
<br />
Place cascabel and chiles de árbol in a bowl and cover with boiling water. Set aside for 10 minutes.<br />
<br />
While the chiles steep, heat olive oil in a large skillet over medium heat. Add onions and saute until translucent, about 5 minutes. Add garlic, cumin, and cinnamon, stir to coat onions, and cook for 1 minute. Add eggplant and zucchini, and saute until veggies begin to brown but still have some bite to them, about 7-10 minutes.<br />
<br />
While veggies cook, drain the softened chiles reserving the liquid. Place chiles in a food processor or blender with one half of the liquid. Puree until smooth.<br />
<br />
Once the veggies have browned a bit, stir in tomatoes, the chile puree, and the remainder of the steeping liquid. Simmer for about 10-12 minutes, reducing the liquid. Add kale and veggie stock, stirring until just wilted.<br />
<br />
Serve over rice, grains, pasta, or large pieces of grilled bread rubbed with garlic.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-54893144244161906652012-11-24T21:20:00.000-06:002012-11-26T09:23:12.614-06:00Quickie Broccoli PestoSo...you made it through Thanksgiving and have just crossed the threshold into Holiday Land.<br />
<br />
Or in my case, tech. <br />
<br />
For those of you who aren't familiar with the term "tech," it's the week before a show opens when all of the fabulous production elements come together. Not only do the actors have to remember their lines, music, and choreography, they must do so while dealing with costumes, lights, sound, and a band. And really long rehearsal days.<br />
<br />
So now is the time to have a plan for a healthy and fast meal.<br />
<br />
Broccoli Pesto is super fast, super filling, and super tasty. And, this recipe makes a ton so you can nibble on it throughout your hectic week.<br />
<br />
By the way...If you are in Chicago this holiday season, come see "We Three Liza's" at the Steppenwolf Garage! I'm the one in purple.<br />
<br />
<br /><b>Broccoli Pesto</b><br />
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<br />
<i>Blanching the garlic mellows out that intense raw flavor while still snazzing up the broccoli. Mix it up with some quinoa, spread it on sandwiches, or thin it with a little bit of water and serve it over pasta.</i><br />
<b><br /></b>
<b>3 heads broccoli</b><br />
<b>3 cloves garlic</b><br />
<b>1/2 cup almonds</b><br />
<b>4 Tbl olive oil</b><br />
<b>2 1/2 Tbl red wine vinegar </b><br />
<b>3/4 cup fresh basil</b><br />
<b>salt 'n pepper</b><br />
<br />
Bring a large pot of salted water to a boil. Cut broccoli into florets and chop stems into 1" chunks. Once the water boils, add broccoli, garlic, and almonds. Cook until broccoli is tender but still a vibrant green, about 5-7 minutes.<br />
<br />
Drain broccoli and reserve 1/3 of the florets, placing them in an ice bath to shock the veggies and stop the cooking process.<br />
<br />
Place remaining broccoli, garlic, and almonds in a food processor with basil and 1/4 cup water. Puree mixture until relatively smooth, adding just enough oil to help things along. Adjust seasoning to taste. <br />
<br />
Pesto will keep in the refrigerator covered for five days.<br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com2tag:blogger.com,1999:blog-2732876057878067817.post-87011309303382956332012-11-20T08:27:00.000-06:002012-11-20T08:27:20.243-06:00Taking Stock in StockI've always thought making your own stock was a big waste of money. Basically you are boiling the crap out of whatever you are using, making it inedible by the end.<br />
<br />
And then, I tried making a roasted vegetable stock.<br />
<br />
Great Gaia, is this stuff good! And, when you come right down to it, it basically costs the same since you make about 3 quarts of the stuff.<br />
<br />
I made a batch last week, and I have been amazed at how many ways I've found to incorporate it into my cooking. Here's one of the dishes I came up with...<br />
<b><br /></b>
<b>Roasted Vegetable Stock</b><br />
<b><br /></b>
<b>1/2 pound carrots, cut into 1" pieces</b><br />
<b>2 parsnips, cut into 1"pieces</b><br />
<b>3 ribs celery, cut into 1" pieces</b><br />
<b>8 oz crimini mushrooms, halved</b><br />
<b>2 red onions, quartered with skins on</b><br />
<b>1 red pepper, cut into 1" pieces </b><br />
<b>1 head of garlic, halved</b><br />
<b>thyme bundle</b><br />
<b>1 bunch fresh parsley </b><br />
<b>3 bay leaves</b><br />
<b>2 Tbl tomato paste</b><br />
<b>1 tsp crushed red pepper</b><br />
<b>12 cups water</b><br />
<b>2 Tbl olive oil </b><br />
<b>salt 'n pepper</b><br />
<br />
Heat oven to 450. Arrange vegetables on a roasting pan or baking sheet in a single layer. You may need to use two pans. Drizzle with olive oil, season with salt, pepper and crushed red, and toss to combine. Throw on the thyme bundle and bay leaves, and roast those suckers for 35-40 minutes, turning veggies half way through the cooking time.<br />
<br />
Once veggies are nice and roasty, transfer to a large stock pot and cover with 12 cups of water. Add parsley and tomato paste. Bring to a boil. Reduce heat and simmer covered for one hour.<br />
<br />
Pass stock through a fine mesh sieve, pressing on solids to release as much liquid as possible. Discard veggies and store in air tight containers.<br />
<br />
<br />
<b>Baked Polenta with Mushroom Gravy</b><br />
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<i>I love this dish on a cold night. The crispy polenta is the perfect vehicle for the earthy mushrooms, and it comes together quickly, especially if you use store bought polenta!</i><br />
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<i>For the gravy</i><br />
<b>8 oz crimini mushrooms, sliced</b><br />
<b>8 oz oyster mushrooms, sliced</b><br />
<b>8 oz shiitake mushrooms, sliced</b><br />
<b>2 Tbl olive oil </b><br />
<b>1 medium onion, chopped</b><br />
<b>2 cloves garlic </b><br />
<b>1/4 cup cognac</b><br />
<b>2 Tbl fresh rosemary, minced</b><br />
<b>2 sage leaves, minced</b><br />
<b>2 cups Roasted Vegetable Stock</b><br />
<b>2 Tbl flour *</b><br />
<b>fresh parsley for garnish </b><br />
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Over medium heat, saute onions until golden about five minutes. Add garlic and cook for one minute. Season with salt and pepper. Add mushrooms and cook until browned, about five to seven minutes. Stir in sage and rosemary. Add cognac, and flambe to burn off the cognac. Once the flames have extinguished, sprinkle with flour and cook for about two minutes until the flour has browned slightly. Add stock. Bring to a boil and reduce to a simmer for five minutes. Adjust seasoning to taste.<br />
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Preheat oven to 425. While mushrooms cook, slice polenta into cakes. Place on a baking sheet lined with parchment paper and brush lightly with olive oil. Bake cakes in the oven for 10 minutes, flipping half way through, or until lightly browned and crisp.<br />
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Place the polenta cakes on individual plates, spoon over gravy, and sprinkle with chopped parsley.<br />
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*If you are avoiding flour, bring stock to a boil with 1/2 cup diced potato. Once a fork slides easily into the potatoes, transfer to a blender or food processor and blend until smooth. Add to the pan.<br />
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<i>For the polenta</i><br />
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<i>This takes a little bit of care, but it's a great work out for your arms! Polenta can be made without the dairy, if'n you have a mind. </i><br />
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<b>2 cups water</b><br />
<b>1 cup milk</b><br />
<b>1 cup polenta </b><br />
<b>pinch cayenne pepper</b><br />
<b>1 bay leaf </b><br />
<b>4 sage leaves, minced</b><br />
<b>1/4 cup mascarpone cheese</b><br />
<b>salt </b><br />
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Bring milk and water to a boil with plenty of salt, bay leaf, and a pinch of cayenne pepper. Slowly whisk in polenta, reduce heat, and continue whisking for about 10 minutes. We don't want a clumpy mess. Once the polenta is incorporated, switch to a wooden spoon, stirring occasionally, and continue to cook until polenta is smooth. You may need to add more milk or water. Discard bay leaf and stir in sage and mascarpone.<br />
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Line a 9 x 9 class dish wish plastic wrap, allowing for overhang. Spoon polenta evenly into dish and cover with the extra plastic wrap. Chill in the refrigerator until it is firm. <br />
<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-58497598660489070502012-11-19T09:51:00.001-06:002012-11-19T09:51:16.561-06:00Terrine TerrainAs you might suspect, I love Thanksgiving.<br />
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It's a holiday that is a celebration of food, family, and...er...football. While I don't necessarily care about the latter, although I have been known to jump into a friendly Turkey Bowl competition with friends, the thing that tugs on my heart strings most is having the opportunity to give thanks for loved ones near and far and to eat some deliciousness. And to spend the day cooking, drinking, and laughing with a glorious bunch of fools I call "family."<br />
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I have always thought that preparing a meal has more to do with self-expression and love than sustenance. As my former professor at Northwestern, Dwight Conquergood, so wisely spoke, "Food is not feed." It tells a story of who we are, where we come from, and brings communities together. <br />
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Folks are usually obsessed about The Bird on the big day. But what about the other, veggie friendly contributions to the feast? It takes a village, no? Our table is filled with roasted Brussels sprouts, braised turnip greens with apples, mushrooms, peas, and sweet potatoes (without the marshmallow, thank you very much). There are a host of dishes that capture the flavors of the season and are still healthy!<br />
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So, if you are headed off to a potluck Thanksgiving (or hosting one yourself), might I suggest bringing along some <a href="http://theimprovisedkitchen.blogspot.com/2012/10/pomegranates-great-stress-reliever.html" target="_blank">Pomegranate Couscous with Grilled Eggplant and Kale</a> or <a href="http://theimprovisedkitchen.blogspot.com/2012/10/autumn-love.html" target="_blank">Farro with Butternut Squash, Apples, and Dried Cranberries</a>. <br />
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Or, if you have the mind, take some time to assemble this delicious terrine.<br />
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<b>Grilled Vegetable Terrine</b><br />
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<i>This is a total showstopper and is surprisingly easy to make. Yes, there are many steps, but you are basically layering veggies in a pan and turning it upside down! Your friends don't have to know and you receive the accolades from serving this beautiful dish! </i><br />
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<b>1 large eggplant, cut into 1/4" rounds</b><br />
<b>2 large zucchini. cut lengthwise into 1/4" strips</b><br />
<b>1 red pepper</b><br />
<b>2 yellow peppers</b><br />
<b>1/2 cup quinoa, cooked</b><br />
<b>16 oz frozen spinach, thawed</b><br />
<b>3 cloves garlic</b><br />
<b>1 cup sun-dried tomatoes</b><br />
<b>1/2 cup almonds</b><br />
<b>1 cup basil leaves</b><br />
<b>2 Tbl balsamic vinegar </b><br />
<b>2 tsp tahini</b><br />
<b>Walnut and Fig Pâté (recipe follows)</b><br />
<b>4 Tbl olive oil (divided)</b><br />
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Char peppers directly on gas burners, turning frequently until completely blackened (or roast in a 450 degree oven for approximately 30 minutes until charred). Place peppers in a large bowl and cover with plastic wrap. Set aside. Once cool enough to handle, remove core, seeds, and skin and slice into 1/2" wide strips.<br />
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Squeeze thawed spinach in a dish towel to remove as much of the liquid as possible. Heat 1 Tbl olive oil with one one clove of garlic smashed. Once garlic has browned, discard and quickly saute spinach in garlic oil for 1-2 minutes, until aromatic but still a vibrant green. Transfer to a bowl and set aside to cool.<br />
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On a grill pan over high heat, grill zucchini and eggplant slices in batches. Lightly season with salt and pepper. Set aside.<br />
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In a food processor, puree sun-dried tomatoes, almonds, basil, and balsamic vinegar. With the motor running, drizzle in remaining 3 Tbl olive oil. Season with salt and pepper to taste.<br />
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In a small bowl, combine cooked quinoa, tahini, and 1/4 of the cooked spinach.<br />
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Now we're ready to get down to business. Line a 9 x 5 loaf pan with plastic wrap, allowing for at least 4" overhang. Of the remaining spinach, gently press 2/3 onto the four edges of the pan. Place eggplant in a single layer on the bottom and cover with half of the pesto. Layer on zucchini slices and cover with mushroom pȃté. Layer in peppers and spread over quinoa mixture. Add another layer of eggplant, pesto, and zucchini. Cover with remaining spinach. Fold excess plastic over terrine. Cut a piece of cardboard to fit snugly inside the rim of the pan. Place a couple of cans on top to weigh it down and refrigerate over night. Unwrap plastic wrap and invert on a serving platter.<br />
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Pat yourself on the back for a job well done.<br />
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<b>Mushroom, Walnut, and Fig Pâté</b><br />
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<i>This earthy spread is as delicious as it is versatile. Spread it on dark bread toast point with some arugula as an appetizer, thin it out with roasted vegetable stock for a hearty pasta sauce, or spread it on sandwiches with roasted veggies.</i><br />
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<b>8 oz crimini mushrooms, sliced</b><br />
<b>2 medium shallots, chopped</b><br />
<b>1/2 cup walnuts, toasted</b><br />
<b>1/4 cup dried black mission figs, sliced </b><br />
<b>1 clove garlic, minced</b><br />
<b>1 bay leaf</b><br />
<b>1/4 cup cognac</b><br />
<b>thyme bundle</b><br />
<b>3 Tbl olive oil, divided</b><br />
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Heat 1 Tbl olive oil over medium flame and saute shallots until translucent, about three minutes. Add garlic and cook for one additional minute. Add mushrooms, thyme, and bay leaf and saute until browned, about five to seven minutes. Season with salt and pepper.<br />
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While mushrooms brown, toast walnuts in a dry saute pan until aromatic. Add walnuts and figs to mushrooms, and cook for two to three minutes. Add cognac and cook until the cognac is completely evaporated. Remove from heat, and discard herbs.<br />
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Pulse mixture in a food processor while drizzling in just enough oil to provide some moisture. Mixture should be smooth but still slightly chunky. Allow pâté to come to room temperature before serving. Keeps in refrigerator covered for three days.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-5461165014607303472012-11-09T15:51:00.000-06:002012-11-12T11:25:36.880-06:00Dinner in 15 minutes or underI love taking my time when I cook. Nothing melts away the stress of the day like spending time playing in the kitchen, coaxing out flavors through roasting, baking, or braising.<br />
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But, sometimes, time is not on your side, and you need to get something healthy that comes together in minutes. In those moments of harried reality, I turn to one of my fave ingredients, the Brussels sprout, for inspiration and sustenance. By shaving the sprouts, or thinly slicing them, you cut your cooking time by over half! Deglazing your pan, which simply means using a liquid to scrape up any delicious browned bits of food, makes for a quick sauce for your dish.<br />
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Here are two quick meal solutions featuring the littlest of cabbages.<br />
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<b>Brussels Sprouts with White Beans</b><br />
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<i>This dish comes together in minutes and is totally satisfying. The quick saute leaves the sprouts crisp which balances out the creamy texture of the beans. Try with cannellini beans, too!</i><br />
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<b>1 1/2 lbs. Brussels sprouts</b><br />
<b>1 1/2 cups Northern white beans (15 oz can, drained and rinsed)</b><br />
<b>1/2 cup shallots, sliced (1 large shallot)</b><br />
<b>2 cloves garlic, minced</b><br />
<b>pinch of crushed red pepper</b><br />
<b>2 Tbl olive oil</b><br />
<b>2 Tbl lemon juice (about half a lemon)</b><br />
<b>1/4 cup fresh parsley, chopped </b><br />
<b>salt 'n pepper</b> <br />
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Over medium heat, saute shallots in oil for three minutes, until translucent. Add garlic and crushed red pepper and cook for one minute. Be sure to season with salt as you go.<br />
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While onions cook, trim off the ends of the sprouts while leaving the base intact. With base side down on your cutting board, thinly slice (or what I refer to as shaving) the sprouts. Once the shallots and garlic have become fragrant, add sprouts to pan. Cook for about four to five minutes, until sprouts are tender but still crisp. Add beans and heat through. Deglaze the pan with lemon juice and stir in parsley.<br />
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Adjust seasoning and serve!<br />
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<b>Brussels Sprouts and Grapes (quick edition</b>)<br />
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<i>This is a revved up version of the slow roasted <a href="http://theimprovisedkitchen.blogspot.com/2012/09/pucker-up-for-some-vinegar.html" target="_blank">Brussels Sprouts with Red Pearl Onions and Grapes</a>. Tons of flavor in a fraction of the time! Serve over quinoa for a filling meal.</i><br />
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<b>1 1/12 lbs Brussels sprouts, shaved</b><br />
<b>1 1/2 cups red seedless grapes, havled</b><br />
<b>2 cloves garlic, minced</b><br />
<b>1/2 cup sweet onion or shallot, sliced</b><br />
<b>1 1/2 Tbl tarragon vinegar</b><br />
<b>2 Tbl fresh tarragon, chopped </b><br />
<b>2 Tbl olive oil</b><br />
<b>salt n' pepper</b><br />
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Over medium heat, saute onion or shallots in olive oil until translucent, about three to for minutes. Add garlic and cook for one additional minute. Season with salt and pepper. Add sprouts and grapes and cook until sprouts are tender yet crisp, about four to five minutes. Deglaze pan with tarragon vinegar. Garnish with fresh tarragon, and you're done!<br />
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<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-79723411686161833382012-11-02T12:45:00.000-05:002012-11-05T08:56:50.971-06:00Quickie DinnerThe holidays are going to be on us sooner than we expect. That means zero time for anything. In fact, I've gotta scoot to rehearsal so here is a fast and healthy dinner, ready in 15 minutes (or less)!<br />
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<b>Whole Grain Penne with Kale, Black Olives, and Capers</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Add some pine nuts at the end for a nutty bite!</td></tr>
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<b>16 oz whole grain penne</b><br />
<b>1 large bunch kale, stemmed and torn (about 8 cups)</b><br />
<b>1 medium shallot</b><br />
<b>1/3 cup oil cured black olives, pitted and halved</b><br />
<b>2 Tbl capers, drained</b><br />
<b>2 Tbl olive oil</b><br />
<b>2 cloves garlic, minced </b><br /><b></b><br />
<b>juice of 1 lemon</b><br />
<b>pinch red pepper flakes</b><br />
<b>2 Tbl parsley, chopped</b><br />
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Bring a large pot of salted water to a boil and prepare pasta according to package directions (minus one minute). Drain pasta, reserving 1 cup of the pasta water.<br />
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While pasta cooks, heat oil over medium flame and saute shallots until translucent, about 3 minutes. Add garlic and cook for one minute. Add olives and red pepper flakes and cook until heated through, about 3 minutes. Add kale and toss to wilt, about 2 minutes. Add capers, lemon juice, and pasta. Stir in enough pasta water to finish wilting the kale and make a light sauce. Adjust seasoning and serve.<br />
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Easy, peasy, cool breezey.<br />
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<br />The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-16154497021601755622012-11-01T12:30:00.001-05:002012-11-01T12:30:16.235-05:00Sun-Dried Tomato PestoLooking for a diary free dinner that is full of flavor and takes about 15 minutes to make?<br />
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Give this a whirl!<br />
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<b>Penne with Sun-Dried Tomato "Pesto" and Wilted Spinach.</b><br />
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<i>The smoked paprika adds a surprising depth of flavor to the dish.</i><br />
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<b>1/2 cup sun-dried tomatoes</b><br />
<b>2 cloves garlic</b><br />
<b>3 Tbl pine nuts</b><br />
<b>1 tsp smoked paprika</b><br />
<b>2 Tbl red wine vinegar</b><br />
<b>1 tsp fresh thyme</b><br />
<b>1/4 cup olive oil</b><br />
<b>pinch of crushed red pepper </b><br />
<b>2 1/2 cups fresh spinach</b><br />
<b>16 oz whole grain penne</b><br />
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Cover tomatoes and garlic with boiling water in a bowl and allow to steep for 15 minutes. Drain and reserve 1/4 cup of the liquid. Transfer softened tomatoes and garlic to a food processor. Add pine nuts, vinegar, paprika, thyme, red pepper, and 2 Tbl of the reserved steeping liquid. Pulse until smooth, adding more water if necessary. With the motor running, add olive oil.<br />
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Prepare pasta in salted water according to the instructions. Reserve 1/2 cup pasta water and drain. Return pasta to pot, add 1/2 pesto, spinach and pasta water. Toss until pesto becomes a smooth sauce and spinach has wilted. Garnish with pine nuts.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0tag:blogger.com,1999:blog-2732876057878067817.post-47590829901514388822012-10-30T09:05:00.002-05:002012-10-30T09:05:12.033-05:00Gravlax loveNothin' screams "Fanciness" like gravlax.<br />
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Gravlax is a good ol' Swedish/Norwegian tradition of curing salmon with salt, sugar, and dill. Although it's a bit time consuming, it is super easy to make and is guaranteed to impress!<br />
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Serve on toast points of a dark bread with cream cheese, tomato slices, red onion, and capers. Try it in a frittata or on a flat bread pizza with arugula. <br />
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<tr><td class="tr-caption" style="text-align: center;">So yummy.</td></tr>
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<b>Gravlax</b><br />
<b><br /></b>
<b>2 lb salmon filet, skin on</b><br />
<b>2 cups salt</b><br />
<b>1 cup sugar</b><br />
<b>zest of 1 lemon</b><br />
<b>2 Tbl black peppercorns</b><br />
<b>2 Tbl coriander seeds</b><br />
<b>2 Tbl anise seeds</b><br />
<b>1 Tbl ground cumin</b><br />
<b>2 tsp red pepper flakes</b><br />
<b>1/2 cup fresh dill, coarsely chopped</b><br />
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Mix all ingredients together in a bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5d9623A7UVxvktI2MQ76p4TK3z30StH_7j5zGnhcfkkHlLk75-cIKlfbV07YoKvq4edByhXLuTyxmqbXCMYMtg8gJ-1vuvpD4Oxl64-frJer43PqOK-APDSY5iQMV5Nef1M30cykntc/s1600/gravlax+prep.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5d9623A7UVxvktI2MQ76p4TK3z30StH_7j5zGnhcfkkHlLk75-cIKlfbV07YoKvq4edByhXLuTyxmqbXCMYMtg8gJ-1vuvpD4Oxl64-frJer43PqOK-APDSY5iQMV5Nef1M30cykntc/s320/gravlax+prep.jpg" width="320" /></a></div>
Lay out a large piece of plastic wrap and sprinkle with half of the mixture, enough to lay out the salmon. Place salmon on top and cover with the remaining salt mixture gently pressing into the flesh of the fish. Wrap tightly (and I mean TIGHTLY) in plastic wrap.<br />
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Place salmon bundle in a shallow casserole dish, and place another, smaller dish on top. Weight down with a couple of cans or anything with some heft.<br />
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Place in refrigerator for at least 48 hours, turning every twelve hours and discarding any liquid that seeps out.<br />
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Remove salmon from plastic wrap and rinse thoroughly under cold water. Pat dry, and cut into thin slices using a serrated knife. Discard skin and dazzle your guests.The Improvised Chefhttp://www.blogger.com/profile/13780077747400263835noreply@blogger.com0