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!

Corn and Avocado Salad

Warm weather is coming to Chicago.

I swear it is. 

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.

I love guacamole, so I played around with the idea of a chunky guac salad.  Here's what I came up with...

Corn and Avocado Salad

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.

2 cups frozen corn, thawed
2 large avocados, cubed
1 sweet onion (preferably Vidalia), chopped
1 red pepper, ribs removed and chopped
10 oz cherry tomatoes, halved
1 jalapeño, seeded and minced
1/2 cup cilantro
2 limes, zest and juice
1 1/2 tsp cumin
1 tsp salt
2 tsp olive oil

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.

Mom's Taco Salad 2.0

One of my favorite dishes growing up was my mom's taco salad.

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.

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.

Challenge:  take a delicious taco salad and figure out how to make it healthier.

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.

¡Olé!


Meatless Taco Salad

16 oz crimini mushrooms, roughly chopped
1 cup onion (about 1/2 an onion), roughly chopped
1 clove garlic
1 cup walnuts
2 tsp olive oil
1 Tbl groun cumin
1 tsp coriander
1 tsp chipotle powder
a pinch of cinnamon
2 tsp Kosher salt
6 cups greens (Romaine, spinach, arugula, shredded cabbage if you like)
1 cup black beans, drained and rinsed
2 avocados, sliced
4 oz. cherry or grape tomatoes, halved
2 carrots, grated

For the pico de gallo

4 oz cherry or grape tomatoes, roughly chopped
1 clove garlic
1/2 cup red onion, roughly chopped
1 jalapeño, diced (ribs and seeds removed)
3 Tbl cilantro
1 lime, zest and juice
splash of red wine vinegar 
pinch of salt

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.

To prepare the pico de gallo, combine all ingredients in a food processor and pulse until combined. This should be slightly chunky.

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!

Unleash Your Inner Bobby Flay

So 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...

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.

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.

Here is what I came up with.

Fast and delicious!

Spicy Black Bean and Red Cabbage Salad with Tomatillo Salsa

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.

1 28 oz can black beans, drained and rinsed
1 cup frozen corn, thawed
1/4 head of red cabbage (about 1 1/2 cups), sliced into thin strips
1/2 red onion, minced
1 jalapeño, minced
1 medium shallot, minced
2 tomatillos, husks removed and coarsely chopped
2 cloves garlic, coarsely chopped
1 tsp cumin
2 tsp red wine vinegar
juice of 1 lime
2 tsp honey (or more to taste)
2 Tbl fresh cilantro, chopped
3 cups arugula
salt n' pepper

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.

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.

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.

Meatless (and Oilless) Monday

So my good friend Nicole threw down the gauntlet.  Make a vegan meal completely oil free.

And I panicked. 

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").

Okay.  This occasional carnivore is totally diving into some oil-free vegan love.

Whole Wheat Shells with Almond Garlic Sauce and Green Things

A perfect substitute for those alfredo lovers.  Creamy, extremely flavorful, and filled with green things, you would never guess that it is oil free!

1 cup blanched almonds
1 cup water
16 oz whole wheat shells
3 cloves garlic
8 oz frozen peas
1/2 lb asparagus, sliced into thin diagonal pieces
2 1/2 cups spinach
1 1/2 Tbl lemon juice
1/4 cup fresh mint
1/4 cup fresh basil
1 Tbl nutritional yeast
salt and pepper

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.

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.

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.

Split 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. 

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...

Yellow Split Peas with Chiles, Cilantro, and Mint

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.

1 cup dried yellow split peas
1 onion, chopped
4 cloves garlic, chopped
2" fresh ginger, chopped
2 chiles (such as jalapeños), seeded and chopped
1 Tbl coconut or olive oil
3 cups vegetable stock or water
1 tsp cumin
1 tsp salt (or to taste)
2 Tbl fresh mint, chopped
2 Tbl fresh cilantro, chopped

Thin strips of jalapeños, ginger, and tomato to garnish.

Place split peas in a bowl and cover with warm water.  Allow to sit for 20-30 minutes.

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. 

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.

Garnish with thin strips of jalapeños, ginger, and tomato.

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!

TIP:  Peas can be soaked ahead of time in cold water.  Just pop 'em in when you are headed out the door before work!

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.

Cold Weather Comfort

Yep.

It's snowing.

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.

Sounds like soup to me!

Tomato and Black Bean Soup with Quinoa

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.

4 cups black beans (2 16oz cans)
canned whole tomatoes (28 oz)
2 Tbl olive oil
1 large red onion, chopped
3 cloves garlic
1 jalapeño, minced
1 1/2 Tbl cumin
1 tsp chipotle powder
1/2 tsp cinnamon
4 cups water
1/2 cup fresh cilantro, chopped
2 cups cooked quinoa
salt n' pepper

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.

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.

Garnish with avocado slices and cilantro.

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.

TIP:  This soup freezes beautifully! 

Some Mediterranean Lentil Love

I love rapini.

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.

Like this...

Rapini with Red Lentils

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.

1 cup red lentils
1 bunch rapini
2 carrots, diced into 1/2" cubes
1 rib celery, diced
1 onion, chopped
2 cloves garlic, minced
2 Tbl capers, drained
2 Tbl red wine vinegar
2 Tbl olive oil
1 Tbl fresh rosemary
1/4 cup fresh parsley

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.

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.

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.

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.

Quickie Dinner

The 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)!

Whole Grain Penne with Kale, Black Olives, and Capers

Add some pine nuts at the end for a nutty bite!

16 oz whole grain penne
1 large bunch kale, stemmed and torn (about 8 cups)
1 medium shallot
1/3 cup oil cured black olives, pitted and halved
2 Tbl capers, drained
2 Tbl olive oil
2 cloves garlic, minced

juice of 1 lemon
pinch red pepper flakes
2 Tbl parsley, chopped

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.

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.

Easy, peasy, cool breezey.

Autumn Love

I love fall.

Crisp weather, beautiful leaves, and everything smells like corduroy and fireplace smoke.  It's like a John Irving novel, minus the orphans.

And, warm, comforting flavors begin to creep their way into my cooking.  Apples, mushrooms, bitter greens, turnips, parsnips, gourds of all kinds, and earthy spices like cinnamon, cumin, and nutmeg fill my kitchen with comforting aromas.

So on this beautiful fall day, I offer up some autumnal love with farro.


Farro with Butternut Squash, Apples, and Dried Cranberries

Striking a great balance between sweet and savory, this dish can serve a crowd!  Perfect for your Thanksgiving table or a meat-free movie night with friends.

2 cups farro
4 cups butternut squash (1 medium squash), peeled and diced into 1/2" cubes
1 large onion, cut into thin slices
1 Granny Smith apple, peeled and cut into slices
3 cloves garlic, 2 minced and 1 lightly smashed
3/4 cup dried cranberries
2 Tbl stone ground mustard
3 Tbl red wine vinegar
1 cup vegetable stock
2 Tbl coconut oil
pinch of nutmeg
1 tsp ground cumin
1 Tbl fresh sage, minced
1 Tbl fresh rosemary, mince (plus 1 sprig)
6 sprigs of fresh thyme
2 bay leaves
2 cups arugula
salt and pepper

Bring 4 cups of salty water to a boil with 1 garlic clove, bay leaves,  and thyme and rosemary (tied into a bundle).  Add farro, reduce heat and cook for 15 minutes.  Drain water, remove garlic and herbs, reserve.

In a large saute pan, heat oil over medium high heat and saute onions until just beginning to become translucent, about 10-12 minutes.  Season with salt and pepper.  Add cumin, nutmeg, and remaining two cloves of garlic, minced, and cook for 1 minute.  Add squash and cook for about five minutes, adjusting seasoning.  Add apples, rosemary, and sage and cook until apples begin to soften, about four minutes.

In a small bowl, combine mustard, vinegar, and vegetable stock.  Add to pan, scraping up any bits with a wooden spoon.  Add reserved farro and cranberries.  Toss to combine and cook over medium heat for six or seven minutes until farro is tender but still al dente.  Remove from heat and stir in arugula.

Serve warm or at room temperature.

The French Connection

I believe Julia Child put it best when she said, "Butter."

When I think of French cooking not only do I conjure up images of that Gentle Giant of the Kitchen who pioneered the cuisine in America, I think of incredibly rich food laden with butter, cream, and booze. It is comforting, seductively aromatic, and, above all, incredibly delicious.

While there is nothing wrong with indulging in a buttery pastry every once in a while, and I may be so bold as to say that there is nothing better on a cold winter's day than Boeuf Bourguignon, perhaps the most decadent of beef stews filled with bacon, cognac, wine, butter, and beef, (Yes, Nicole, I went there) it is clearly NOT the most healthy of culinary choices.

But, before we condemn the French to the coronary ward, we must further explore the many other delicious, and healthy, offerings found in their cuisine.  A huge variety of vegetables, herbs, and legumes make up a great deal of the French palate.  Eggplant, zucchini, garlic, truffles, haricots verts, carrots, leeks, and a huge array of mushrooms are just a smattering of healthy additions to their diet.

So I say let's draw inspiration from the French and adapt their techniques and flavors into something a bit more fitting for a vegan lifestyle.

As Julia would exclaim, "Bon Appétit!"

Culinary Term:  mise-en-place

Mise-en-place means "things in place" or basically your set up before you cook.  By preparing and cutting all of your vegetables before you begin cooking, your time in the kitchen in much more efficient and fun!

French Lentils with Braised Leeks Vinaigrette

2 cups green lentils
2 yellow onions, diced
3 cloves garlic, minced
3 carrots, diced
3 celery stalks, diced
1 red pepper, diced
1 fennel bulb, cored and diced
2 Tbl tomato paste
1 1/2 cups vegetable stock
thyme bundle
3 bay leaves
2 Tbl olive oil
2 tsp kosher salt
1/2 tsp crushed red pepper
1/4 cup dry white wine
1/4 cup cognac (optional)
1/4 cup fresh parsley
2 Tbl red wine vinegar

In a heat resistant bowl, cover lentils in boiling water and set aside for roughly 15 minutes. Use this time to set up your mise-en-place with your vegetables.  When slicing your vegetables, try to make them as similar in size as possible to ensure even cooking time. (i.e. slice carrots in half, then quarters, then eighths until they are in "matchsticks".  Stack up matchsticks and cut into small cubes.)

In a large pan, saute onions in olive oil until they soften, about five minutes.  Add garlic and cook for one minute.  Add carrots, celery, red pepper, fennel, thyme and bay leaves.  Season with salt and crushed red pepper, and cook until veggie are tender but not brown, about seven to ten minutes.  Add tomato paste and cook for three minutes.  Deglaze pan with wine and cognac (if using). Cook until liquid has reduced by half.  Add lentils and stock.  Bring to a boil, reduce heat, and cook covered for 15 minutes until lentils are tender.  Stir in vinegar and parsley.  Adjust seasoning.

For the Leeks

6 leeks
1 Tbl olive oil
1 1/2 cups vegetable stock
2 Tbl Dijon mustard
2 Tbl lemon juice
1 Tbl fresh tarragon
2 Tbl fresh parsley

Prepare the leeks by removing the dark leaves and trimming off the roots to remove the hairy bits but keeping the bulb intact. Using a sharp knife, slice leeks in half lengthwise and rinse thoroughly to remove sand.

In a large skillet, heat olive oil.  Working in batches, brown the leeks on both sides, about two to three minutes.  Don't try to do all of the leeks at once as they will steam as opposed to caramelized.  Return all of the leeks to the pan, cover with stock, and bring to a boil.  Reduce heat and simmer covered for about 10 minutes or until a paring knife slides easily into the leeks.  Remove from pan.  Over a medium flame, whisk in mustard, lemon juice, and herbs.  Season with salt and pepper.

To serve, divide lentils on to plates. Top with leeks and spoon over vinaigrette.

Pomegranates: The Great Stress Reliever

We've all heard that pomegranates are good for you, chock full of antioxidants and other healthy stuff and junk.  But the big question is, "How the [beep] do you get those seeds out?!"

Simple, my friend, you whack 'em out!

Yes, another wonderful benefit of pomegranates is they stand in for all of the frustrating people in your life as you beat the seeds right out of their pretty little hull.  Slice the fruit in half, and, with a wooden spoon, whack the red skin over a bowl.  Not only will you release those delicious seeds from their home, but you will release any tension you may have experienced from Maggie in tech support who, once again, lectured you on proper email etiquette or from that guy on the train with chronic halitosis who simply would not stop talking to you about hot tubs.

So, whack your way to a healthier and stress free new you with a little help from the pomegranate!

Pomegranate Couscous with Grilled Eggplant and Kale

An amazing combination of tart pomegranates, earthy eggplant, and a bright pop of kale.

1 2/3 cup pomegranate juice, divided
2/3 cup water
1 cup whole wheat Israeli couscous
2 cloves garlic, minced
Thyme bundle
1 Bay leaf
1 bunch kale, stemmed and shredded (about 3 cups)
5 baby eggplant
1/4 cup walnuts, toasted and coarsely chopped
1 cup fresh parsley
1/4 cup fresh mint
1 tsp kosher salt
1/2 tsp ground cumin
2 Tbl lemon juice
2 Tbl honey
3 Tbl olive oil
1 pomegranate, seeds removed

In a medium sauce pot, bring 1 1/3 cup pomegranate juice, water, garlic, thyme and bay to a rolling boil. Add couscous and stir.  Cover and reduce heat, stirring occasionally until couscous is fully cooked.  Set aside.

Slice baby eggplant into thin disks. Grill eggplant on a lightly oiled grill pan over medium high heat in batches, just until grill marks appear.  Combine salt and cumin.  As you remove them from the grill, lightly sprinkle each side with the salt mixture while eggplant is still warm. (If desired, reserve on eggplant and slice it lengthwise.  Grill and arrange as a garnish on top of the dish).

Remove stems from kale, tear leaves into smaller pieces, and place into a bowl.  Add a splash of pomegranate juice, 1 Tbl lemon juice, and a drizzle of olive oil.  Using your hands, "massage" the kale to break down the fibers.  Kale will turn a vibrant green and begin to smell like bananas (weird, no?).  In a separate bowl, whisk together remaining pomegranate and lemon juices and honey until combined.  While whisking, slowly drizzle in oil to taste.  Season with salt and pepper.

Add couscous, eggplant, walnuts, parsley, mint, and pomegranate seeds to the kale.  Toss well with the vinaigrette.  Garnish with a few grilled eggplant slices and pomegranate seeds.  Serve at room temperature.

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.

A Veggie Quickie

Stanislavski writes that an actor prepares.

And I would like to state that a healthy eater must prepare as well.  "Ugh!" you may think, "I've already given up meat and dairy, now I have to do work?!"

"Nay," I say, fellow healthy eater.  Think of it as preparing yourself for the weekly battle towards health.  When I was a teacher, I would set aside a couple of hours each Sunday to prepare for the week.  I would make a couple of soups, vinaigrettes, and whatever else suited my fancy so all I had to do when I walked in the door at 9:00 (yes, teachers pull very long hours) was combine a couple of ingredients, reheat a few things, and dinner was served (and, quite often, the next day's lunch was ready to go in the fridge).

When you are making some quinoa, or any other grain, double the batch.  It will keep for a couple of days in your refrigerator.  Same holds true for beans, vinaigrettes, and soups.  Just add some fresh veggies and a little creativity and dinner is ready in no time!

Remember the Six Ps:  Proper Preparation Prevents Piss Poor Performance!

Culinary term of the week:  chiffonade - a cooking technique in which herbs and leafy green veggies are cut into long thin slices.

Sauteed Swiss Chard with Leeks and Golden Raisins

The slightly bitter and earthy greens are balanced nicely by the sweetness of the raisins.  Serve on top of quinoa or whole wheat Israeli couscous for a flavorful and filling meal!

1 large bunch of Swiss Chard (about 3 cups)
1 leek, white and light green parts
2 cloves garlic, minced
2 carrots, peeled and grated
1/3 cup golden raisins
1 Tbl cider vinegar
1 Tbl warm water
1 Tbl honey (optional) 
2 Tbl stone ground mustard
2 Tbl olive oil
1/4 cup pine nuts, toasted (for garnish)

In a small bowl, thoroughly combine water, vinegar, and honey. Soak raisins in the mixture while you prepare the other ingredients.

Remove dark green leaves from the leeks and slice down the center without cutting all the way through.  Rinse under cold water to remove any grit.  Cut leek into thin, circular slices.  Saute leeks over medium heat in the olive oil until just beginning to brown (about the time it takes to prepare the chard).  Be sure to season with salt and pepper.  Add garlic to leeks and cook for one minute.

Rinse chard and pat dry.  Holding on to the stems, fold leaves over, and remove leaves, reserving stems.  Lay leaves one on top of the other.  Roll into a cigar shape, and slice into 1/2" wide pieces.  You have just made a chiffonade.  Cut stems into 1/2" pieces, discarding any super thick pieces.  Add leaves and stems to the leeks and garlic.  Season with salt and pepper, and toss to wilt the greens.  Cook for three to four minutes.  Once greens have begun to wilt, add carrots, mustard, and raisins along with their liquid.  Toss to combine and cook until liquid has evaporated and stems are tender (about three minutes).

Serve immediately.  Garnish with toasted pine nuts.