Super Green Pasta

This super green pasta dish needs no witty introduction. All you need to know is that it's tasty and good for you!

Even the spinach pesto has ZERO oil in it.

Just make it. You'll be happy you did.

Super Green Pasta

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!

16 oz whole wheat penne
4 cups spinach, divided
1 cup pine nuts
3 cloves garlic
4 oz. fresh basil
1 Tbl tahini
1/3 cup water
juice of 1 lemon
1 onion, chopped
1 bunch of collard greens, stemmed
2 cups frozen peas (defrosted)
2 tsp olive oil
salt
crushed red pepper

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.

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.

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.

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.

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!

Umami Love

Salty, sweet, sour, bitter, and...umami?

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.)

So try this quick umami-licious recipe!

Mushrooms and Wilted Spinach with Barley

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.

8 oz baby bella mushrooms, sliced
8 oz oyster mushrooms, stemmed and sliced
8 oz button mushrooms, sliced
1 large onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced or pressed
16 oz. baby spinach
2 tsp olive oil
2 Tbl balsamic vinegar
pinch of crushed red pepper
1 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
2 Tbl fresh parsley, chopped
3 cups cooked barley, divided.

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.

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.

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.

Terrine Terrain

As you might suspect, I love Thanksgiving.

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."

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. 

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!

So, if you are headed off to a potluck Thanksgiving (or hosting one yourself), might I suggest bringing along some Pomegranate Couscous with Grilled Eggplant and Kale or Farro with Butternut Squash, Apples, and Dried Cranberries. 

Or, if you have the mind, take some time to assemble this delicious terrine.

Grilled Vegetable Terrine

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!

1 large eggplant, cut into 1/4" rounds
2 large zucchini. cut lengthwise into 1/4" strips
1 red pepper
2 yellow peppers
1/2 cup quinoa, cooked
16 oz frozen spinach, thawed
3 cloves garlic
1 cup sun-dried tomatoes
1/2 cup almonds
1 cup basil leaves
2 Tbl balsamic vinegar
2 tsp tahini
Walnut and Fig Pâté (recipe follows)
4 Tbl olive oil (divided)

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.

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.

On a grill pan over high heat, grill zucchini and eggplant slices in batches.  Lightly season with salt and pepper.  Set aside.

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.

In a small bowl, combine cooked quinoa, tahini, and 1/4 of the cooked spinach.

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.

Pat yourself on the back for a job well done.


Mushroom, Walnut, and Fig Pâté

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.

8 oz crimini mushrooms, sliced
2 medium shallots, chopped
1/2 cup walnuts, toasted
1/4 cup dried black mission figs, sliced
1 clove garlic, minced
1 bay leaf
1/4 cup cognac
thyme bundle
3 Tbl olive oil, divided

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.

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.

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.

Sun-Dried Tomato Pesto

Looking for a diary free dinner that is full of flavor and takes about 15 minutes to make?

Give this a whirl!

Penne with Sun-Dried Tomato "Pesto" and Wilted Spinach.

The smoked paprika adds a surprising depth of flavor to the dish.

1/2 cup sun-dried tomatoes
2 cloves garlic
3 Tbl pine nuts
1 tsp smoked paprika
2 Tbl red wine vinegar
1 tsp fresh thyme
1/4 cup olive oil
pinch of crushed red pepper
2 1/2 cups fresh spinach
16 oz whole grain penne

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.

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.

Nearly Palak Paneer

I love Indian food.

With it's rich, spicy flavors and warm, inviting aromas, Indian food is one of my favorite comfort foods.  Whenever I eat it, I feel as if I am wrapped in a soothing sari of love. 

But I have never attempted to make it at home.  I think having an Indian buffet right around the corner for eight years was the main reason, although having the tiniest kitchen known to man didn't help, either.  So, now that I have moved and have some elbow room, I thought I should give it a whirl.

Indian cuisine varies from region to region, however, there are several ingredients common to most Indian food.  Chick peas, lentils, and potatoes seasoned with warm spices like ginger, cardamom, cinnamon, cloves, and chilies tend to cross over into all of the regions resulting in a beautifully fragrant array of deliciousness.

One of my favorite dishes is palak paneer, a wonderfully smooth combination of spinach and paneer, or Indian farmer's cheese.  As you know, I'm a true midwesterner with a passion for the cheese.  But for some folks, dairy is a no-no.  I look at this as an opportunity to play in the kitchen.  Since Indian food is primarily vegetarian, why not make it vegan as well.

Here is what I like to call Nearly Palak Paneer, a spicy (and dairy free) riff on that traditional spinach and cheese dish.

Nearly Palak Paneer

While this is not necessarily a traditional saag, it sure hits the spot!  Baking the tofu not only adds texture to an otherwise creamy dish but a pop of additional flavor as well.  If you aren't in the mood for tofu, try adding chick peas to the mix for that extra bit of protein.

1 16oz package frozen chopped spinach (thawed and mostly drained)
2 red peppers
1 yellow onion, chopped
2 jalapeños, seeded and minced
3 cloves garlic
2" fresh ginger, peeled and minced
1 tsp turmeric
1/2 tsp cinnamon
2 tsp curry powder
1 tsp galangal
2 Tbl garam masala
2 Tbl olive oil
1/4 cup water
1/4 cup soy milk
salt

For the tofu

16 oz firm tofu
2 Tbl soy sauce
1 tsp turmeric
1/2 tsp cinnamon

Preheat oven to 350.  Slice tofu in half through the middle and place between several sheet of paper towel.  Press to release as much liquid as possible.  While the tofu drains, whisk together soy sauce, turmeric, and cinnamon.  After about ten minutes, remove tofu from paper towels and cut into 1 inch cubes.  Toss in soy mixture and place on a baking sheet.  Pop in the oven for 35 minutes, turning about half way through.  Tofu should be firm to the touch, but not browned.

In a food processor, place thawed spinach, garlic, and one red pepper coarsely chopped.  Blend until smooth.  You may need to add a bit of water to help encourage things.  Set aside.

In a large saute pan, heat oil over medium heat and cook onions until translucent (about ten minutes).  Dice the remaining pepper and add to onions.  REMEMBER TO SEASON AS YOU GO WITH SALT!  Once the peppers start to soften, add ginger and jalapeños.  Cook for two minutes.  Add turmeric, galagal, curry powder, and cinnamon, and stir well to combine.  Cook for two minutes until spices are fragrant and fully incorporated.  Add pureed spinach mixture and 1/4 cup water.  Bring to a boil and reduced to a simmer for about five minutes.  Stir in soy milk.  Add tofu and garam masala.  Stir well to combine spices, and cook for two more minutes.

Serve with naan or over rice.

*Tofu can be prepared up to three days in advance.  Simply cool, wrap in plastic, and store in your refrigerator.  Bring to room temperature before using.

More Woes Of a Thee-A-Ter Widder

Once again, I find myself a thee-a-ter widder.

In fact, J is pretty much booked solid for the next three months.

So, as a dutiful househusband, who is attempting to turn over that proverbial new leaf, I am left to my own devices, and newfound love of twigs and berries, to create healthy and satisfying dishes for my director/playwright/actor man.

Here’s what I came up with for tonight.

Quinoa with Thyme and Tarragon Caramelized Onions, Spinach and Poached Egg

Quinoa is a fabulous, protein rich grain that is extremely filling.  The onions and the yolk make for a delicious sauce that will warm you up on a cold night! Make sure you keep that water swirling for a perfectly poached egg.

1 medium yellow onion, sliced

3 Tbl olive oil

4 sprigs thyme

2 small sprigs tarragon (plus more for garnish)

1 tsp tarragon vinegar

2 tsp balsamic vinegar

1 tsp honey

4 cups baby spinach

1 clove garlic, minced

2 extra large eggs

2 cups cooked quinoa

salt and crushed red pepper to taste

In a small saucepan, heat 2 Tbl oil over low heat.  Add onions and season with a sprinkle of salt and crushed red pepper.  Make a bundle with the herbs and add to onions.  Cook over low heat for approximately 15 minutes until onions become transluscent, stirring occasionally to prevent burning.  Once the onions have begun to brown, deglaze pan with tarragon vinegar.  Cook for 2-3 minutes until vinegar has been fully incorporated.  Add honey and balsamic, and continue to cook until onions are a deep caramel color.  Remove bundle and set onions aside.

Fill a medium, deep-sided pan with 3 inches of water and a splash of white vinegar.  Bring to a simmer.  While the water is heating, heat the remaining 1 Tbl oil in a large sauté pan.

Here is where things are going to come together quickly.

Once the water simmers, gently swirl the water in one direction and add eggs, one at a time.  Keep the water swirling, and the egg whites will cover the yolks.  While the eggs cook, add garlic to the sauté pan and cook for about one minute.  Add spinach and wilt.  If you time it right, the spinach and eggs should be done at the same time (about 3 minutes).

Divide quinoa into two soup bowls or salad plates.  Layer spinach and onions.  Using a slotted spoon, remove eggs from water allowing excess water to drain off and plop those suckers on top.  Garnish with some sprigs of tarragon, salt, and red pepper.

Day 2: Spinach Love

The salad days of summer are over for this teacher and foodie.

Those bygone days of languishing in the kitchen, concocting delicious creations for friends and family are through.  Now is the time of angst, drama, homework, and stress.

And the kids have issues, too.

So my salad days have now turned into salads for lunch, simply because I have figured out the administration's evil plot to fatten up the faculty with donuts, cookies, and cakes:  one cannot make a break for it if one is schlepping around considerable heft.

Today I offer up a delightful spinach and arugula salad with chicken.  It satisfies and keeps you spry if, in the words of Ally Sheedy, "you gotta jam."

Enjoy.


Spinach and Arugula Salad

ummm...let's see...

Spinach
Arugula
1 delicious chicken breast
some sliced red onion
a few pistachios
some dried pomegranates
crumbled blue cheese
Basic Balsamic Vinaigrette, recipe follows


Dump all of that goodness into a Tupperware container, and toss with the dressing when it's chow time.


Basic Balsamic Vinaigrette


2 Tbl Dijon mustard
1/4 cup balsamic vinegar
1 tsp dried basil
pinch of crushed red pepper
3/4 cup olive oil
salt/pepper


Combine mustard, vinegar, basil, red pepper, salt, and pepper in a bowl.  While whisking, slowly drizzle in oil.