October 16th, 2013
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October is a great month for many good happenings in the kitchen, like baking, and soup simmering, and fragrant dishes of all kinds, but THIS October is different as I’m in the midst of a 3-week detox, with many a limitation on what I’m eating. I’m hoping it helps to re-set some health issues I’ve been having, and support more consistent sleep patterns.
It isn’t all bad. I’m actually allowed a lot of delicious foods and I’m never hungry, but I’m wishing I could make pumpkin bread and eat a thick slice dredged in good butter. I’ll be celebrating Halloween by doing just that.
This recipe is so perfect for right now. We’re being drenched in Autumn rain and it’s become quite gloomy outside. Fall color has it’s own beauty against the dull and gray rainclouds, though, and inside your kitchen, this dish can bring a blaze of burnished color to a chilly and uninspiring day.
I first made this dish last Winter and we absolutely fell in love with it. While it does take a bit of work, the flavor is compelling, and well worth a bit of time. Pour a glass of good wine, or a delicious craft beer and sip while you cook, stir and inhale.
Caramelized Vegetables with Pearl Couscous
2 c. pearl couscous
Grapeseed, or coconut oil
1 large sweet potato (about 3/4 pound), peeled and diced, about 1/4″-1/2″
1 large onion (about 1 pound), finely diced
4 cloves garlic, minced
3-inch piece fresh ginger — peeled and chopped fine, about 1 tablespoon
1-8oz pkg portabella mushrooms, sliced, with stems removed
1 T. balsamic vinegar
2 T. soy sauce
3 big leaves chard or kale, stalks removed and leaves finely chopped — about 2 cups (I subbed in the equivalent of arugula)
Freshly ground black pepper
Heat a large pot of water to boiling and salt it generously. Cook the couscous until barely al dente — about 5 minutes. Drain and toss with a generous drizzle of oil so that the grains are lightly coated with oil. Set aside.
Heat a large sauté or frying pan (the largest you have — you want plenty of room and hot surface) over high heat. Drizzle in a little grapeseed or coconut oil (not olive oil — you want an oil with a high smoke point) and heat until very hot. Add the sweet potatoes and arrange them in one layer. Cook them over high heat until they are beginning to caramelize and turn brown — about 4 minutes. Flip them over and cook for another 3 minutes or so.
Turn the heat down to medium and add the onions, sprinkling them with about a teaspoon of salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the minced garlic and chopped ginger and stir them into the onions. Push the sweet potato and onions to the edges of the pan, making room in the center.
Add the sliced portabella mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Then flip and stir them and cook for another 4 minutes. Once browned, stir them in to the sweet potato and onions. Keep the heat at medium, or slightly higher. Stir the vegetables occasionally. You want them richly browned.
At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.
Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook all the elements together for about 3 minutes on medium heat. Then turn the heat up to high, as high as it will go.
Add the couscous gradually, shaking in about a cup at a time, stirring and scraping constantly. Cook the couscous over high heat with the rest of the vegetables for about 5 minutes, letting the couscous get browned on the bottom of the pan, then scraping it up. You are developing a little more color and flavor on the pasta, and helping all the flavors combine. (I cooked this a bit longer to get more flavor in the couscous. The browning of it smells glorious)
Finally, toss the greens into the mix and cook for 1 more minute or until the greens are barely wilted. Turn off the heat and taste. Add salt and pepper if needed. Serve hot, with shavings of Parmesan if desired. (We didn’t even consider the parmesan. And I don’t think it even needed it.)
October 9th, 2013
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I love October. I love everything about it, from it’s blazing maples and fiery Sumac to the clear, crisp nights of abundant stars, the scent of woodsmoke floating on the chilled air. I love that switch to snugglier clothes and another blanket on the bed. I love a simmering soup pot, a pan of fragrant cornbread, baking with apples and fresh-pressed, rich apple cider
I just LOVE October!
I haven’t always loved Ratatouille, though. And I’ve made it multiple ways that have been OK, to an extent, but haven’t been so wonderful that I jumped at a chance to repeat the recipe. Yet every year, when the abundance of zucchini and eggplant and tomato is all there, ready and waiting to be slowly cooked together in this classic peasant dish, I always want to try something again.
There are so many ways to make a simple dish like this.
This recipe I would repeat. Over and over again. While it is a bit extensive, with the grilling and the simmering, the end result is well worth the extra effort. This Ratatouille was silky smooth and simply melted in my mouth, with hints of smokiness from the grill. And as all good dishes go, it was even better the next day.
This recipe does not use fresh tomatoes, and I love the rich flavor that fire-roasted canned tomatoes gives it. Feel free to use fresh if you wish, knowing you will lose some of that smoky taste if you do.
Ratatouille, Grilled and Simmered
3 small zucchini, sliced horizontally
1 medium eggplant, peeled and sliced into 1/2″ slices
2 medium onions, sliced thin
3 cloves garlic, finely minced
1 each red, yellow and orange bell pepper, gutted and halved
1 28-oz can fire roasted tomatoes (strongly suggested for the amazing flavor they will add- sub in fresh if you wish)
1/2 c. good quality olive oil
1/4 c. balsamic vinegar
1/4 c. mixed fresh herbs, like oregano, thyme, parsley, basil, all finely minced
2 t. smoked paprika (smoked is preferred; use regular if it’s all you have)
Salt and pepper
Whisk the olive oil and balsamic vinegar together in a measuring cup. Brush a small amount on one side of the eggplant slices, being careful not to spread on too much. Brush some on the zucchini and reserve the remaining oil/vinegar mix for later.
In a 6-qt stockpot, heat a small drizzle of olive oil and add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are opaque. Add the garlic, reduce the heat and cook, stirring often, until the onions and garlic are very soft.
While the onions cook, heat your grill, and when hot, place the peppers, skin side down on the hottest part. Add the sliced zucchini and eggplant, and cook until tender and slightly charred for all vegetables. Place peppers in a bowl and cover with plastic wrap to steam so you can remove the skin. Rough chop the zucchini and eggplant and add to the pan with the onions, stirring to combine. Drizzle in a small amount of the oil/vinegar mix to moisten and add the smoked paprika. When cool enough to handle, skin the peppers and rough chop those, adding to the pan, along with the can of tomatoes. Stir everything, get it simmering, then reduce the heat and cover the pan. Allow it to cook, slowly, for 30 minutes. Stir it once or twice to insure it isn’t sticking. Reduce heat if it is, and drizzle a bit more of the oil/vinegar mix in, if needed.
Season to taste with salt and pepper, and add in half the fresh herbs. Allow to simmer about 5 more minutes. Stir, taste and season more, if needed. Serve warm or room temperature, over brown rice or pasta, or with a thick, hearty bread to soak up the juices.
KATE’S NOTES: I am nuts for fire-roasted tomatoes and have tried multiple brands, always coming back to Muir Glen Organic. The taste is bar none for a canned product- it tastes like tomato right off the vine! You can use fresh tomato in this dish if that’s your thing, but the extra fire-roasted taste will lend well to the final result, along with the grilled and charred vegetables.
The smoked paprika also adds a nice deep, smoky flavor, and has been one of my most favorite spices to add to just about everything lately. You will get a much different taste if you use regular paprika.
October 3rd, 2013
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Rice bowls sound so 1970. Especially brown rice bowls. With tofu. I’m old enough to remember the 1970′s, the retro colors, long flowing skirts and hair and the food culture of healthier options. I look around now and see so much of the same, in people far too young to even know what it was all about.
Come in to my kitchen…
June 27th, 2013
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I’m fairly certain that you don’t feel like cooking when the heat index soars. No one really does, and even though we’re still a bit behind on our growing season, the bounty at the Farmers Markets is such that you can arrive home, dripping from a hot, steamy walk among the tables with an overflowing sack of fresh vegetables and make something cool, refreshing and satisfying for dinner without turning on your oven. Like this raw pea salad.
Come in to my kitchen…
May 20th, 2013
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I have an embarrassingly high number of veggie burger recipes neatly tucked away in a three-ring binder in the kitchen cupboard where all my cookbooks reside. There are more on my Pinterest site where I stash all the tidbits and delicacies found on the Internet. Every time I come across one on someone’s blog, I’d gaze at it longingly, mouth watering, as I glance over the ingredients.
But up until last week, I had made exactly ZERO of these recipes.
Come in to my kitchen…
March 25th, 2013
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The daylight was fading fast, with a raging hunger, this simple idea, untried and uncertain was forming in my head. I had no idea if it was even going to taste good or not. I put it all on a plate, and crossed my fingers.
Come in to my kitchen…
March 21st, 2013
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For a simple supper or easy appetizer, these crunchy tostadas are a snap to put together. And they have me craving Summer.
Come in to my kitchen…
July 5th, 2012
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Cauliflower is so endlessly versatile, and to think up until a few years ago, I’d only eaten it raw or boiled. Boiled? Ugh. Steamed is a much better, albeit bland, option, but if you allow it to go too far in the steamer, it’s lack of inspiration becomes legendary. The epiphany, thankfully, was the pan of deeply roasted cauliflower that changed my mind about the stark white florets forever. I’ve tried it mashed like potatoes, and also pureed smooth with parmesan for a creamless alfredo sauce. But time and again, I placed a pan loaded with it in to a hot oven and devoured the results.
That was about it for that vegetable, and I was fine with it. I could eat cauliflower year-round, and I do, but now with a few new methods in my arsenal, I can enjoy this vegetable a whole lot more.
I came across this fried ‘rice’ recipe for Cauliflower on Shanna’s blog and knew that I had to get that going in my own kitchen. While I do love fried rice to the depths of my heart, it’s best when you have cold, cooked rice on hand and that’s not just something that materializes in this kitchen every day. But a head of cauliflower, ground in a few pulses in your food processor and mixed with the same type of seasonings in a hot wok can be a dynamite substitute, with a lot less calories and carbs.
And simple doesn’t even do this justice. It’s ridiculous how easy and quick this is. I spent more time prying the leaves from the core of cauliflower than any other aspect of putting this together, including chopping an onion. Given that you’re basically pulverizing the vegetable, you can use the core of it as well and no one would ever know the difference. In less than 10 minutes after heating up my wok, we sat down to steaming bowls of this fragrant meal.
Shanna has two options for this recipe on her blog, which is a wealth of beautiful writing (with a love story that’s almost as good as ours…..) and this base of ground cauliflower could really withstand just about any treatment to create your own version. I made a rich curry flavored dish, enhanced with ground pistachios for flavor and as I tossed and cooked it, inhaling the fragrance from the wok, I started thinking of all sorts of vegetables I could add to this to make it better and deeper in flavor, and in a second round of this simple meal, I added in some leftover vegetables from a coconut curry stir fry that Griffin had made, as well as a few handfuls of cold rice and the results were equally spectacular. This will be a new favorite in our house, you can bet on that.
Another mind-blowing option for Cauliflower that I’d been thinking about lately is to prepare it on the grill. I’ve seen methods of doing this by slicing through the head, creating a ‘steak’ and laying that on the grill. In my attempt to cut my Cauliflower though, my ‘steaks’ broke apart, leaving me with no other choice but to toss them on my grill plate to cook. Probably one of my best purchases for outdoor cooking, my cast iron grill plate lays directly on top of the grate and is perfect for cooking all manner of small foods; I can grill peppers and onions for fajitas, asparagus without losing any stalks, mushrooms, small fruit and a wide range of other foods, and it was perfect to create this smoky, sensational grilled cauliflower. I could barely contain myself from eating the entire bowl of it.
My most favorite marinade to use on grilled vegetables is a spicy mustard vinaigrette, brushed or tossed with the vegetable prior to being placed on the grate. It imparts terrific flavor, with just a bit of punch from the mustard. I’ve found that it works well on almost every vegetable I’ve ever grilled. Which, admittedly, has been A LOT. I love to grill just about anything.
Cauliflower Fried Rice
1 small head cauliflower, leaves removed and broken in to large chunks
1 small onion, diced
2 garlic cloves, minced
1 T. fresh ginger, minced
1 t. crushed red pepper flakes
Coconut oil for cooking
Soy sauce and sesame oil to finish
Place the cauliflower in the work bowl of your food processor and pulse to break it down. You want small pieces but not too deeply ground up. It happens fast too, and I need about 3-4 good pulses before it’s perfect.
Heat a small amount of coconut oil in your wok, or other large deep skillet. Add the onion and cook, stirring continually, until it’s softened, maybe 5 minutes tops. Add the garlic and ginger and cook, stirring, for several more minutes. Add the cauliflower and stir to mix everything up. At this point, once the cauliflower is warmed, you can be done. I cooked it through a bit so it wasn’t completely crunchy, retaining just enough bite to be toothsome. It’s entirely up to you.
Drizzle the cauliflower with a bit of soy sauce and sesame oil, if desired, before serving.
RECIPE NOTES: This can be treated like any fried rice recipe, using vegetables to bulk up the finished product. The variations you can make are positively endless.
June 28th, 2012
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In moving past the continual consumption of meat with our meals, it brings to light an entirely new way of going out to eat, as I’m left wondering how up to date any restaurant will be with their meatless options. There are those places that soar, offering a wealth of meat-free entrees that dazzle, while others places rely on pasta dishes as their sole vegetarian fare.
Pasta isn’t bad, mind you. I do enjoy it. But these days, having just a pasta dish or two with vegetables as your meatless menu offering is pretty unimaginative for a restaurant.
But that being said, pasta has it’s virtues.
Hodgson Mills Pasta is running a recipe contest on Pinterest and I’m participating with this recipe. Are you on Pinterest? There’s a special page for Hodgson Mills that has all the recipe entries on it.
I’d appreciate a vote if you’re so inclined. There are some pretty nice prizes. You must go to the page linked above to vote. Pinning this recipe from my blog won’t count.
And Hodgson Mills was nice enough to offer $25 dollars of assorted pasta to one lucky winner from my blog. That’s a lot of pasta! All you need to do to enter is leave a comment on my blog stating your favorite way to prepare pasta (US residents only, with a valid mailing address, please) You have until Thursday July 5th to leave a comment and be entered for the giveaway. I will choose one commenter through Random.Org and contact you via email, so be sure to leave that information. Hodgson Mills will ship directly to you.
Do you love your pasta rich and cheesy? How about chock full of rich tomato sauce and italian sausage? Plain with simple garlic and olive oil? I’ve been enjoying Hodgson Mills whole wheat pasta with summer fresh pesto and grilled vegetables, and creating this recipe was a deliciously fun way to use up a huge box of basil that I’d been given. Food gifts are the best, aren’t they?
Summer Pesto Pasta with Grilled Zucchini
1-lb Hodgson Mills Bow Tie Pasta
2 medium zucchini
1/4 c. olive oil
2 T. fresh squeezed lemon juice
1 t. prepared spicy mustard
1 c. prepared pesto (or make your own from scratch, method included)
Fresh Cherry tomatoes, optional
Heat gas grill on high for 10 minutes. Just prior to cooking, reduce heat to medium-low and brush grill grates with canola or other neutral oil. Whisk together the olive oil, lemon juice and prepared mustard; set aside. Wash zucchini thoroughly and trim off root end. Slice zucchini the long way into three strips about 1/4″ thick. Brush with the mustard oil and place, oiled side down on prepared grill grates. Cook without moving for 5 minutes. Using tongs, carefully turn zucchini over and continue to cook until tender, about 7-10 minutes more. Remove from grill and set aside to cool. Cut zucchini in to bite sized pieces.
For the Pesto:
4 cups loosely packed basil leaves
1/3 c. olive oil
2 T. shredded parmesan cheese, plus more for finished pasta.
2 T. pine nuts (optional)
1 T. kosher salt
1 t. fresh cracked black pepper
Place all ingredients in the work bowl of a 2-quart food processor. Process in pulses until thoroughly combined, adding more olive oil if needed and scraping down sides as necessary. Scrape prepared pesto in to a bowl and press plastic wrap over the surface to prevent discoloration.
In a 6-quart stockpot, bring water to a boil. Add pasta and salt, if desired. Cook pasta until just al dente. Reserve one cup of the cooking water, drain pasta and place back in the stock pot. Add half the pesto to the hot pasta. Drizzle in a little of the cooking water and stir to combine, adding in a bit more cooking water if needed. Add more pesto if needed, along with the cooking water until it’s to your preferred consistency. Stir in the grilled and chopped zucchini and more parmesan cheese, if desired. Taste and season with salt and pepper. Chill pasta for up to an hour before serving, or overnight if desired. Taste prior to serving to adjust for seasoning, and add sliced cherry tomatoes for garnish and color.
June 19th, 2012
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I’ve been on a mostly plant-based eating plan for just over a year now and have no intention of ever going back to eating meat on a regular basis. I’m not against having a bit of it here and there if the mood suits me, but with a heightened awareness of how it deeply affected my health, I’m off of the stuff for the long term.
Trouble is, I’ve been searching for cooking inspiration and while I can find a great deal online in the blogs that I follow, I hadn’t come across a really good source until I serendipitously found Michael Natkin’s blog, Herbivoracious, and within a day’s time was invited to a local book signing with the author. Everyone who attended the event received a complimentary cookbook and several tantalizing bites from the simple and gorgeous recipes in the book.
I haven’t devoured a cookbook like this in a very long time. I’ve purchased a few promising vegetarian cookbooks through used book stores, but have come away from them feeling uninspired, or worse, dismayed at the boring recipes. In our current state of food, with a wealth of ingredients available to us, fresh produce everywhere and home cooks hitting up the internet with abandon to share their stories and recipes, we shouldn’t feel like pasta and vegetables make up the bulk of a vegetarians meals, but that was the message a lot of vegetarian cookbooks still seem to send. I wanted something that reflected the modern cuisine, full of a wide selection of fresh ingredients, unique spices, terrific grains and a grown-up mentality towards consumption of plant-based foods. Just a few pages in to Michael’s book and I knew I’d found what I was looking for, breathing an excited sigh of relief. I immediately started marking pages, rich with inspiration, my mouth already watering over what was to come.
One aspect of this book that I love is that it mirrors my own cooking philosophy, in that a recipe should be a guide, and not a cut and dried interpretation of the finished dish. Michael clearly discusses ways to change up his recipes, suggesting additional ingredients or substitutions and encouraging the reader to utilize what’s on hand. Every dish is simple, yet elegant, running the whole range of time needed for completing the recipes from about 10 minutes to pull together an easy salad to longer, in-depth recipes for those special occasions. The book is full of advice on sourcing ingredients, caring for your knives, planning your meals and making your prep easier to manage; he covers so many little details that it makes the book more than just a cookbook, but something akin to treasured kitchen advice. The cover page is gorgeous, but if it gets torn, stained or otherwise in your exploration, the actual cover itself still has it’s beautiful logo. I like that in a book.
Even while still at the book signing event, chatting excitedly with a few friends and paging through the book, I came across the Golden Beet Tartare recipe and knew that would be tops on my list. I adore gold beets and it sounded like a delicious summery salad for a hot, sticky day.
I wasn’t wrong at all about that. The heat is on, Minnesota. It’s time to stay cool, right?
Fresh and bright, this simple salad has crunch and texture galore, the rich earthy taste of beets and mellow cucumber and onion. The original recipe called for raw red onion which I don’t ever use as I dislike raw allium in anything, so I substituted grilled vidalia onions with just enough snap remaining. Once it was all pulled together I thought it still needed a bit more color to jazz up the visual aspect, so I finely chopped some kale leaves that gave it the perfect balance.
I can foresee this recipe becoming a regular in my kitchen, giving it repeated appearances and endangering my endless love of beets. With the upcoming beet season looming, and such pretty colors and patterns in this nutritious and healthy root vegetable, I vow to practice enough restraint to keep it fresh and desirable so we can continue to enjoy it’s benefits. Right now, I’m fighting off the urge to consume the entire container of this salad. A definite winner.
Please visit Michael’s site, for his complete recipe for Golden Beet Tartare. I’m going to give you my method, which, as Michael encourages, is my own take on the recipe.
Golden Beet Salad
3 medium beets, tops trimmed (save them and eat them if it’s your thing)
1/2 an English Cucumber, peeled and finely diced
1/2 medium Vidalia onion, grilled but still somewhat crunchy, finely diced
1 T. capers, drained and minced
1/2 c. kale leaves, finely minced
3 T. olive oil
1 t. fresh lemon zest
1 T. fresh squeezed lemon juice
1 T. fresh chives, minced
2 T. fresh parsley, minced (I used flat leaf; curly would work just as well)
Sea salt and fresh ground black pepper
Heat oven to 400°. Place a square of foil in an 8×8 baking pan and put beets in the foil. Drizzle with a bit of olive oil and fold the foil over the beets. Roast the beets until a knife inserted in them slips out easily. The time will depend on the size of your beets, but plan for at least 45 minutes to an hour. Allow the beets to cool, then peel and dice them.
In a bowl, add the beets, cucumber, onion, capers, kale, lemon zest and juice, chives and parsley. Drizzle in the oil, add a few shakes of sea salt and grinds of pepper. Stir to combine and taste for seasoning. Allowing the salad to sit for a few hours, or overnight before serving will deepen the flavors. Adjust seasonings before serving.
I received a complimentary copy of Herbivoracious from attending the book signing event.
All opinions and feedback about the book are strictly my own.