Lazy Mexican-Inspired Salad

Simple September continues with this Lazy Mexican-Inspired Salad. I was going to tell you this was my go to dinner, but then I entered its information into Self's Nutrition Data website and discovered it is probably a bit light for dinner. :/ So I suggest that you think of it as a side salad. I know I will from here on out.

That said my finding it satisfying as dinner or lunch for several years now is proof of how filling and nutrient dense it is. Self quantified that fact too. Its only downfall, according to the nutrition facts, is high sodium. This isn't a big surprise since it involves prepared foods. If you want to reduce the sodium, you can make your own dressing, perhaps a cumin-lime vinaigrette like the one I used here, and/or prepare black beans from dried beans instead of using canned. Personally sodium is not a concern when I'm eating this. My concern is eating something good and satisfying, then getting the heck out of the kitchen.

If I had more time I would have a cooking adventure instead of this salad to post, but organic chemistry and some other things are ruling my life. Given how much I've been eating this thank goodness I like it! To mix things up a bit I add tomatoes, corn and/or cilantro, but the basics are below.

Lazy Mexican-Inspired Salad

1 cup Black Beans (I used rinsed and drained a 14 ounce can, which will make roughly three portions.)
2 Tablespoons of Shredded Reduced Fat Cheddar Cheese
2 Cups Mixed Baby Greens
1 Green Bell Pepper, diced
1 Tablespoon Reduced Fat Ranch Dressing.

1. Open, rinse and drain one 14 ounce can of black beans.
2. Remove stem and seeds from green pepper, then chop it roughly or neatly your call.
3. Measure two cups of salad into a bowl, then measure out 1/2 cup of black beans and place them on top.
4. Add 2 tablespoons of the reduced fat cheese to the bowl and the chopped pepper.
5. Top with 1 tablespoon of ranch dressing.

P.S. My friend Katie thought I should let y'all know this isn't a racial slur. I am lazy...not Mexicans... I didn't even realize there was a racial slur. In fact I probably would say Mexicans were hard workers based on other stereotypes of their life - being illegal immigrants in the US.

Broiled Tomatoes with Cheese

My brother, Christopher, came home for Labor Day, which always means a feast. This time was no exception; we enjoyed spinach, blueberries and strawberries tossed with raspberry vinaigrette, Keenbell Farms' spicy cheese brats, slightly over caramelized onions and peppers in gravy, mashed potatoes and Broiled Tomatoes with Cheese for lunch. It was a filling meal that was quick to put together and quick to clean up... So far so good on trying to keep things simple in September.

Whenever he comes home I start thinking of what we enjoyed eating as a kids and this time I remembered Mom serving broiled tomatoes with parmesan cheese. According to my memory they were warm, juicy, savory and comforting. All of those descriptors sounded good to me and I saw Mom's tomatos in the garden looking ripe, so I proposed we have them. She was thrilled, partly because it was such an easy request I'm sure.

Below is her rough recipe, which she emphasized can be adjusted to taste. It, or something like it, came from a cooking for two cookbook back when us kids didn't exist. While the source has been forgotten, then concept was clearly memorable as she made this without any references. 

If you like tomatoes, pizza and/or tomato sauce you will like this one. Its simple ingredients and short broiling time let the tomato's bright flavor shine. Next time I might sprinkle some oregano or basil on top to see how much I can make it taste like pizza sans crust. 

Broiled Tomatoes with Cheese
Serves 2

1 Tomato
Garlic Salt
Bread Crumbs
Parmesan Cheese (The grated sprinkles are fine. We used those when I was young!)

1. Turn on the broiler. Cut the tomato in half, do not core it, and place it juicy side up on the baking sheet.
2. Sprinkle the tomato with garlic salt, then the bread crumbs and finally the parmesan cheese.
3. Broil until the cheese gets slightly brown!

 

Corn, Tomato and Basil Salad

Thanks to Hurricane Irene our house is without power. Like generations before we are now rising closer to sunrise, sleeping closer to sunset and eating meals by flickering kerosene lamp light. Luckily, we have a generator that we can cycle to run our refrigerator and freezer and the well's pump. This lets us have drinking water, etc. and, hopefully, will help us salvage some of food. Until the power returns our meals are improvised and, if they involve cooking, they are made on the propane camp stove or the grill. 

Here's a rough recipe for a Corn, Tomato and Basil Salad I improvised the other night to go with defrosted, pre-cooked shrimp the other night. It was a fresh, satisfying and super quick. I should to keep easy meal ideas in mind when we have our power back as it is going to be a busy fall with anatomy and physiology part II, organic chemistry lab and lecture and a few other things to juggle.

I hope you aren't suffering the effects of Hurricane Irene or other natural disasters, but if you are I hope whatever troubles you are experiencing go away soon! I'm so thankful that a lack of power is my only Irene-related issue.

Corn, Tomato and Basil Salad

4 Tomatoes (from interning at Red Dog Farm!)
1 15 ounce can Corn, drained 
1/4 cup Basil, approximate measure (from the porch)
Apple Cider Vinegar, Kosher Salt and Freshly Ground Pepper to taste

1. Open the can of corn and turn it upside down with the lid on to let it drain.
2. Cut up the tomatoes into large chunks. Place in a bowl with whatever residual juice remains and add corn.
3. Slice the basil thinly, or if you would prefer tear it roughly, and add it the bowl.
4. Add a tablespoon or two of Apple Cider Vinegar, 5 twists of freshly ground pepper and a sprinkling of salt (or whatever amount of these items you prefer) and toss ingredients to combine.
5. Eat it all because you can't refrigerate the leftovers for later!

Quick Beets with Chile and Lemon

In 2009, The Kitchn posted a recipe for Quick Beets with Chile and Lime that I've been making ever since when I want beets and don't feel like roasting, cooling and peeling them. It requires a mere three ingredients: raw beets, lemon and chili powder. The raw beets' sweetness is exaggerated by lemon juice, instead of roasting, and the chili powder adds an unexpected earthiness. It also has a killer crunch.

To make the dish, you simply slice up the beets as thinly as you can manage and combine the ingredients. The Kitchen has you toss the everything together prior to serving, but I go next level with laziness and simply squeeze the lemon juice over the beets, then sprinkle the chili powder on top.

Fuschia fingertips be darned this is worth a try if you like beets. You can even be fancy and call it carpaccio.

To make hearts just trim the beet's ends off and cut a v-shaped chunk out of the root end prior to slicing.

Fuchsia remains

Corn Pudding

When I said I was making Lois Freedman of Jean-Georges Management's Corn Pudding as part of dinner there was excitement... Until I read Mom the directions. At which point she emphatically said "That isn't corn pudding. It is corn casserole, corn compote or something else... Don't tell your Dad it is corn pudding or he will be disappointed."

You see here in Virginia, corn pudding is an eggy, creamy custard-type dish that has always been too sweet and heavy for my taste. This recipe doesn't require any eggs, cream or much of anything beyond fresh, grated corn. It is heavenly, summer sunshine compacted into soft, sweet bites. Think of creamed corn without the gloppy cream.

No one was disappointed. In fact, I liked it so much that I ate a smaller portion just so I could have more the next day. I used Seredipity corn from Red Dog Farms, a juicy, sweet bicolor variety, and as directed added the salt and butter to taste. I left the cayenne pepper and lime juice on the side since not everyone likes spice in our household. Adding them is tasty too, but they aren't necessary.

Corn Pudding
Yields 3 servings (approximately 1/2 cup each)
Adapted from Simplest Corn Pudding at NY Times

Ingredients
8 ears of Corn, husked
1 tablespoon Butter
Salt
Optional: Cayenne Pepper and/or Lime Wedges

1. Preheat oven to 350 degrees Fahrenheit.
2. Place a box grater on a medium cast-iron pan and grate each ear of corn directly into the pan. I found holding the corn horizontally and moving it diagonally to be the quickest way to grate. Discard the cobs.
3. Spread the corn evenly across the pan and bake until the edges and top are golden brown and the corn milk has thickened. For me this took 35 minutes.
4. Remove from heat. Stir in butter and salt to taste. If desired, season with cayenne pepper and a squeeze of lime juice. Mix well.

Roasted Green Beans and Potatoes with Dill

Today I spent almost 5 hours volunteering on a local, certified organic farm. It was my audition to participate in their work-share program during the growing season a.k.a. volunteer regularly and get a CSA (Community Supported Agriculture) share. If I'm not chosen, and I don't know how selection works, I'll just join the CSA since I like the idea of supporting the local economy and getting fresh produce.

Knowing that working on a farm is hard and doing the work itself are two very different things. I worked side by side with the employees and essentially was treated as one. It was a busy but peaceful day; I helped "pot-up" a large flat of leeks, packaged arugula, pulled and bundled overwintered carrots, planted cabbage and cauliflower and did a lot of shivering. I came home with a big smile, dirty nails, a tired back and bags of fresh arugula and spinach. While I can't wait to dig into those greens, I needed something warm quickly so I ate the exact meal for lunch that I had for dinner last night.

The food I post might seem complicated but I am more likely to eat something simple like these Roasted Green Beans and Potatoes with Dill over a a half cup of  reduced fat cottage cheese zapped in the microwave for 50 seconds most days. Roasted green beans get surprisingly sweet, the potatoes turn creamy and the dill adds a bright flavor to them both. If you go the cottage cheese route it adds a nice tang into the mix and makes it like a lazy soup.  

Roasted Green Beans and Potatoes with Dill
approximately 2 servings

3/4 lbs. Potatoes
1 lb. Green Beans
4 tsp Lemon Juice, fresh would likely be nice but I used Real Lemon
1 Tbsp. Dill, dried
1 Tbsp. Olive Oil
1/4 tsp Salt

1. Preheat the oven to 400 degrees.
2. Cut the potatoes into chunks of relatively the same size. Place the potatoes in salted water with 2 tsp. lemon juice.
3. Snap the ends off the green beans and rinse them.
4. Drain the potatoes and add the green beans to them. Measure the 2 teaspoons of lemon juice, the tablespoon of olive oil, tablespoon of dill and the quarter teaspoon of salt into the bowl. Toss the mixture together with tongs or your hands.
5. Spread the green beans and potatoes out on a baking sheet and place the sheet in the oven. Set a timer for 15 minutes.
6. When the timer goes off move the vegetables around on the pan, tongs help here too. Set the timer for 20 additional minutes. If your green beans look brown, slightly blistered and have shrunk in size when you check the pan you should be good to go.

Thomas Keller's Confit Byaldi

Last summer Leslie made Thomas Keller's Confit Byaldi when we viewed Ratatouille and in my frenzy to host the aforementioned Gossip Girl Season Premiere party I decided its deliciousness was the perfect way to incorporate peak seasonal produce and stay in theme. She warned me it took HOURS to prepare but as usual my denial about how long cooking projects will take caused me to think I was superhuman and could create this dish in a mere afternoon. Ha! I was wrong again.

The piperade, chopping and arranging alone took the afternoon... By the time I was ready to cook it at 275 degrees Fahrenheit for 2.5 hours (after which point I could hold it according to the recipe) I was already late leaving for Vika and Rafe's to watch True Blood's season finale. Into the fridge it went, instructions be damned. After I came home I cooked it overnight using my alarm clock at the appropriate intervals. My only change to the recipe was using my dutch oven instead of foil and a dish with lower sides. In the end, it came together and was as sweet and rich as I remembered, but I think Leslie's version was better. I blame my timing in combination with the dutch oven being too large to squeeze under the broiler.

To be honest, I probably won't make this again as I was perfectly content with Smitten Kitchen's simpler version last summer and/or any improvised ratatouille (adding things like radishes, peppers and whatever else might be in the fridge) I've put together since without writing about it. In this case, less time for a great taste wins for me. But if you make it...invite me over to enjoy it please!

Okra Fries

Lara's easy guide to Fried Okra, which I've never attempted to make though I love it, reminded me that I haven't mentioned my favorite way to eat okra of late. Kath of Kath Eats Real Food posts about Okra Fries sometimes and the idea imprinted on my brain. Once I saw okra arrive at the Greenmarket ($4/pound here in New York City), I had to make them right away and have made them once a week for a while now. Kath eats them with ketchup but I find the "fries" more than enough on their own.

This is a very simple way to enjoy okra's crunchy, slightly slippery texture. Since there isn't any tearing involved, these are even simpler than Kale Chips though the process is similar.

Three notes --
1) Red okra will turn green when you cook it (sad).
2) Be careful handling okra because it has prickly hairs on the outside that can get under your skin and cause minor discomfort.
3) I don't eat the stems; I'm all about fiber but that is a bit much for me.

Okra Fries
1. Preheat the oven to 350 degrees Fahrenheit Rinse the okra and pat it dry.
2. Spritz or rub it down with oil, sprinkle with Salt.
3. Roast for approximately 20 minutes in the oven until it begins to brown and shrink a bit in size.
4. Savor as best you can because they will go quick if you're anything like me.

 Jeff sweet talked me into making dinner Sunday night. I served okra fries, sauteed potatoes with persillade (that didn't stay crisp) and sauteed pork chops with a rustic* blackberry-concord grape and shallot sauce.

For dessert we ate leftover Almond-Yogurt Cake with Raspberry Sauce and Candied Ginger Pieces. It was baked in a loaf pan but the texture allowed me to use my cookie cutter to pretty up the presentation. My plate had leftover bits and pieces, which tasted just as good.

*Meaning I didn't strain the sauce to make it smooth! I felt lazy and all my "washable cheesecloth" was waiting for laundry to happen thanks to the raspberry sauce and gazpacho.

Sauteed Zucchini with Dill, Garlic and Almonds

Are you suffering from excess zucchini as summer races to its close? If so, or really even if not, Heidi at 101 Cookbooks has an amazing, simple solution: Sauteed Zucchini. This dish has tons of texture and is irresistible.

Browning the garlic, shallots, almonds and zucchini makes a rich base that is brightened by the unexpected dill. You can sprinkle the dish with goat cheese to make it creamier, but it isn't necessary and next time I'll skip it to save the calories for something else...probably a sweet knowing me.

My initial plan was to eat this in some puff pastry cups I've been meaning to use up, but it never got there. I couldn't stop eating it out of the pan and packed up the remainder for a decadent lunch. Perhaps it will make it into those cups another day or I'll just keep eating it just the way it is.

Gnocchi with Red Cabbage, Roasted Jerusalem Artichokes and Garlic

Gnocchi's texture lets me imagine I'm eating cookie dough while feeling healthy since being savory it skips sugar. Obviously that's awesome and makes it one of my favorite foods. I received a potato ricer for  Christmas, requested with the goal of making my own gnocchi, and just put it to use Sunday night.

I followed 101 Cookbook's recipe for Cooking Gnocchi Like An Italian Grandmother and found the instructions easy to understand. Riced potatoes are light, fluffy and look like Play Doh hair. While time consuming making gnocchi was easier than expected... For a first attempt I figure the most important thing is that they floated after being cooked, didn't disintegrate and had the requisite doughy texture. :) I definitely need to keep practicing to get the appropriate size and shape.

Instead of keeping it simple and pairing the gnocchi with tomato sauce, I decided on Red Cabbage, Roasted Jerusalem Artichokes and Garlic, a tasty mixture on the slightly sweet side of savory. The cabbage's crunch, roasted garlic's richness and the slightly peppery, nutty finish of the Jerusalem Artichoke contrast well with  Gnocchi's smoothness but the "sauce" needed to be a bit thicker or to not exist. I'm not sure which yet.
Approximate recipe for my accompaniment... Preheat the oven to 475 while dicing a medium onion, not too finely, peeling and thinly slicing Jerusalem Artichokes and Garlic. Toss these items with Olive Oil, Salt and freshly Ground Pepper, then roast approximately 30 minutes until slightly crisp and caramelized. Set aside  Jerusalem Artichoke pieces to top the plated dish. Next add half a head of thinly sliced red cabbage to the roasting pan and pour in roughly 2.5 cups of Trader Joe's Organic Vegetable Stock, salt generously if you use low sodium broth. Roast this mixture in the oven for approximately 30 minutes taking it out and turning the cabbage occasionally so it cooks evenly.

Next time I will probably saute the onion and red cabbage, set it aside, and then use the broth to make a real sauce that would coat everything better. I may also try veggies that impart less natural sweetness. Anyway, if you decide to try the rough recipe don't put the gnocchi in until you are ready to eat as mine turned a bit lavender, which tasted fine but looked strange.

Salmon in Sesame-Mustard Marinade and Spiced Sweet Potatoes and Apples

I concocted a sesame-mustard marinade and used it on salmon last week combining it with spiced sauteed sweet potatoes and apples and baby spinach for a full meal. The cooked salmon ends up moist and flaky with a tangy flavor thanks to the mustard and apple cider vinegar, a hint of sweetness from the cooked onions and a little decadence from the sesame oil's richness.

It was perfect over a bed of plain baby spinach, which didn't need dressing thanks to the marinade. I just scooped up a leaf or two with each bite. Inspired by the sesame oil I spiced the sweet potatoes and apples prominently with Five Spice Seasoning, which is very pungent with what I assume is star anise. If you don't like hints of licorice skip this stuff. I found it nice in combination with the salmon but definitely won't be using it a lot. Unique flavors are good, licorice can be tasty and yet I'm just not that into it.

If you try this, my only caveat is make the amount of salmon you want to eat. It did not reheat very well for lunch the next day!

Salmon with Sesame-Mustard Marinade
Inspired by this Mustard, Onion, and Maple Salad Dressing Recipe

Ingredients
10-12 oz. Salmon (Ideally Wild Alaskan or like; I used frozen from Trader Joe's and defrosted it.)
.5 tbsp Sesame Oil
2 tbsp Olive Oil
1.5 tbsp Dijon Mustard
3 tbsp Apple Cider Vinegar
1/2 Red Onion, diced

Directions
Combine the above ingredients, except the salmon in a small bowl, whisking to combine. Place the marinade and salmon in a ziplock bag or container. Let marinate for 20-30 minutes, occasionally flipping/moving around in the marinade to make sure the salmon soaks it up all over, while preheating the oven to 425 degrees. Pour the salmon and marinade into an oven-proof pan and cook for approximately 15 minutes or until flaky.

Spiced Sweet Potatoes and Apples

Ingredients
2 apples, peeled, cored and cubed
2 sweet potatoes, peeled and cubed
Chinese Five Spice Powder
Cinnamon
Salt

Olive Oil (and the tiniest sliver of butter if you'd like)
Water

Directions (Rough Ones)
Peel and cube the sweet potatoes. Heat the pan (with a lid) over medium-high heat once hot add a bit of oil and a tablespoon of water. Add the sweet potatoes sprinkle on salt, cinnamon and five spice powder. Flip so they are all coated in the olive oil/water combo and cover for 3-4 minutes. Peel and cube the apples. Remove the lid from the pan add a touch more of everything and saute for another 3-4 minutes. Eat.

Mezze with Homemade Pita, Hummus and More

Happy Valentine's Day! ♥

The 2010 February Daring Bakers challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid. You can download a PDF with the challenge details and other helpful information here. Michele really did her research and provided lots of optional recipes in addition to the required homemade pita and hummus. Thanks so much for your hard work, Michele!

This challenge was nice as you could do the minimum or get really creative and it could be done in advance for leisurely entertaining. Of course, I didn't plan correctly and there was nothing leisurely about my experience. I started at 4 p.m. Saturday before last and didn't finish until 8:30 p.m. I mean why would I want to spread the work out over several days when I could exhaust myself cramming it into one action packed night? :) Thank goodness Jeff allowed me to change plans and came to me. I'm not sure what I would have done with all the food without him. 16 pitas for one girl?! Even with his help, I was able to take leftovers to a Superbowl party Sunday, eat them all week and STILL have 3 pitas left as of tonight (2/13).

My pitas were mostly pocket-less. Those with pockets were significantly lighter and more enjoyable, even though the others still tasted good. I'm not sure why so few puffed. I used the same methodology throughout but it must be some technicality. I will definitely try pitas again with a quarter or half of the recipe. I have a feeling getting the pitas to puff takes practice. Do any other Daring Cooks have tips? If so, please share them!

As for the hummus, it was a bit raw for my taste between all the lemon juice and the garlic's bite. The hummus also needed more extra liquid than in past recipes. I love making my own hummus but I'll probably stick to the basic recipe I have scrawled in a notebook somewhere in my room or this AMAZING cilantro-lime hummus.

The provided Cucumber Raita recipe was enjoyable; I always had wondered what went into it. I'm certain I'll revisit it perhaps amping up the cumin since I love it so much. Cumin is about to be my first non-baking related spice to have ever used up, which seems like a milestone in the kitchen.

I also served cubed feta, a simple salad with roasted beets and a pearl barley salad loosely inspired by this complicated and wonderful Eggplant Barley Salad. The roasted beets were very fresh and bright with the zest of one lemon, juice of half a lemon and fresh parsley; I thought of this simple recipe when I threw them together. For the pearl barley salad, totally trying to remember now as I was lazy and didn't outline promptly, I cooked the pearl barley and set it aside to cool. While it was cooling, I sauteed ground lamb in water, then set it aside to drain. Next I added onions, cumin and coriander to the same pan and sauteed until the onions were translucent. Finally I combined everything together with some freshly chopped parsley, quartered and seeded cherry tomatoes and, when I realized I omitted salt, some crumbled feta to compensate. It could use some work but it wasn't a bad variation and it took a LOT less time.

As for the three leftover pitas? They are so going in the freezer for the moment. Don't get me wrong. It was a great, tasty challenge but I have mezze fatigue. I'm certain I'll be back to them sooner rather than later though as they are fun to put together and make a healthy, portable meal.

 

  

  

Why I felt the need to put silverware in everything is beyond me since, hello, the joy of mezze is scooping up food with the pita and eating with your hands.

Kale Chips

I'm with April; Kale Chips taste awesome and are amazingly nutritious. They are even easier than my usual method of dealing with kale: cooking it down in liquid until it is barely recognizable. And this way the kale ends up with a visually appealing tie-dyed appearance.

The chips are salty, crunchy and an excellent replacement for potato chips. I can see why Cathy of Not Eating Out in New York, whose recipe I used, garnished soup with them. Perhaps I'll do that next time but this time I just enjoyed them on their own.

Caper-Pea Risotto with a hint of Mint

Friday Britt, one of my oldest friends, came up to visit for the weekend. Since his train from Phillie arrived on the later side and he wanted to chill out with wine anyway, I made dinner.

I had been contemplating something mixing capers and peas since December but am always slow to attempt "original" recipes. The risk of wasting ingredients on something potentially inedible isn't appealing to me, especially not when cooking for other people, but I knew as a Southern gentleman that Britt would be kind regardless of the result.

I adapted the below recipe for risotto from Sally Schneider's A New Way To Cook (thanks for the book again Jaime!) to include capers, peas and mint. It was a successful risotto in my opinion, although I may play with the proportions in the future. The capers' tanginess does a good job balancing out the peas' sweetness while cutting the risotto's creaminess and the mint makes it all taste fresh and bright.

Simple Risotto

Ingredients
5-6 cups rich broth (mine wasn't so rich, I used Trader's Joes Free-Range Chicken Broth)
2 tsp unsalted butter
1 tsp extra-virgin olive oil
1/4 cup finely chopped shallots or onions (I used onions)
1 1/2 cups of arborio rice (or any Italian rice for risotto)
1/2 cup dry white wine
1 1/2 tbsns sour cream (I used Trader Joe's 0% Greek-Style Yogurt)
1/2 cup freshly grated aged cheese (I used parmesean reggiano)
Kosher salt and black pepper
1 cup frozen peas
1/4 cup capers (I used the kind in vinegar as that is what Key Foods had)
2 tbsp mint chiffonade

Directions
1. In a medium saucepan, bring the broth to a boil over high heat; lower the heat to maintain at a simmer. (I always skip this and it seems fine, so eh.)
2. In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots, cover, and cook, stirring occasionally, until translucent, about 4 minutes. Uncover, increase the heat to moderate, and cook, stirring until the shallots are golden. Add the rice and cook, stirring constantly, until the grains look chalky with a white dot in the center of each, about 5 minutes. (Do not allow the rice to brown.)
3. Add the wine and cook, stirring, until it has been absorbed by the rice. Stir in 1/2 cup of the broth. Cook at a very low boil, stirring frequently, until almost all of the liquid is absorbed, 3-5 minutes. Continue adding the broth in this fashion, a 1/2 cup at a time, cooking and stirring until the grains of rice are tender yet still firm in the center and the risotto is creamy but not soupy, about 25 minutes.
*I added the peas, capers and mint after the last 1/2 cup of broth had reduced about halfway.
4. Remove the saucepan from the heat and stir in the sour cream and 1/4 cup of the cheese, and season with salt and pepper. If you wish to add herbs, stir them into the risotto. You can stir any other embellishments into the risotto or spoon some-ragus, for example-right in the center of each serving. Serve at once, passing the remaining 1/4 cup of cheese on the side.

(Yes, I needed something else on that plate but I didn't have anything on hand to make a small salad. Or perhaps I should have made a bigger pool of risotto and stuck the chicken on top. Either way at least it tasted good.)

Everyday Red Lentil Dal Recipe

Over Christmas Mom was sick and working her usual erratic, demanding hours managing the Goochland Free Clinic's Dental program leaving Dad and I to fend for ourselves a bit. I saw she still was hoarding red lentil's from a trip to visit me in NYC very early in my tenure and decided to put them to use. Only I didn't have a recipe.

I didn't get creative, but with a bit of my usual internet sleuthing I found this Everyday Red Lentil Dal recipe, which I would probably eat every day given the option. We ate the slightly spicy, warm mixture with Stacy's Pita chips and a salad for dinner. I had it alone the next day for lunch and so on. It's super easy to put together, requires under an hour to prepare and is pretty much impossible to screw up. If you overcook the lentils this time no big deal as they are supposed to be mush anyway.  Delicious, healthy mush that is full of flavor.

I'm stoked that Leslie is making the original recipe with yellow split peas this weekend and some tasty sounding dips. It turns out I had bookmarked the original ages ago at Smitten Kitchen and when I sent Leslie ideas for this weekend's movie-meal plan it was her choice. Can't wait!

Quinoa Salad With Lime Ginger Dressing and Shrimp

I've actually made this Quinoa Salad With Lime Ginger Dressing and Shrimp twice now, an honor few recipes experience. It is a very delicate, Asian-inspired salad that makes me feel very healthy and satisfied when I eat it. Quinoa's crunch plays well against the firm yet soft texture of the shrimp while the cucumber refreshes your palate.

The first time I prepared the recipe exactly as instructed but found the dressing too slick on my lips, a very professional taste test, so I (approximately) halved the canola oil this time. This adjustment left the salad dressed enough for my taste and removed the unpleasant post-consumption texture. Cutting canola oil didn't have a noticeable effect on the flavor. Thank God because otherwise I'd probably be telling you how sick this dish made me, instead of suggesting that you make it next time you want a light, quick meal that is easy to assemble after work.

Just keep in mind it is very light. I can barely get 3 meals out of it, much less the 4 described in the recipe. In the future I'll plan on it being 2 servings, instead of trying to squeeze out three and ending up starving at the vending machine at work.

Lemon, Garlic and Herb Roasted Chicken and Persian Sour Cherry Saffron Rice

Since attending my friend and sorority-grandma, Sheri's, 2005 wedding, I've been obsessed with Persian/Iranian rice dishes. I love their rich flavors and texture. "Marmalade" rice is my favorite but I have yet to find a recipe for it...possibly because no one else calls it marmalade rice. When I spotted Jaden of Steamy Kitchen's Persian Sour Cherry Saffron Rice Polow, almost equally as long ago, I knew I wanted to make it. It was just a matter of finding sour cherries in light syrup and the inspiration to take the time to do it.

This recipe isn't quick but is worth the time if you like buttery, slightly crispy cherry flavored rice (mine wasn't sour). I halved the recipe as I only need so much decadence daily. Or rather I halved everything except the butter and cooking time. Needless to say the rice was a bit darker than usual and dripping with butter. Edible but not ideal. I used a paper towel to soak up some of the butter and made the remainder of the basmati rice to mix with the polow so I didn't die from clogged arteries. I should have just stuck to the recipe. In case you decide to halve the recipe, hopefully with greater success, my 24-oz jar of sour cherries contained approximately 1 cup of juice and 2 cups of cherries.

I made Oregano-Lemon Chicken with roasted rainbow carrots and red onion last week and liked how little work was required for juicy, well browned chicken but found the result too sweet. So I adjusted the recipe for this week making it more savory and roasting the decorative lemon slices from carmelized to slightly burnt (oops). I enjoyed its equally rich flavor in contrast with the sweet rice. This is probably my favorite roasted chicken preparation to date.

The combined dishes were a little sinful, very flavorful and definitely will be kept in mind for future dinner parties or movie-food nights.

Oregano-Lemon Chicken
Adapted from Taste of Home via AllRecipes.com

Ingredients
6 chicken thighs
3 tablespoons lemon juice (1 whole lemon is plenty.)
Lemon Slices
1 tablespoon honey (I used Buckwheat, which I own because dark honey has more antioxidants than lighter honey per SuperFoodsRx.)
1 tablespoon olive oil
5 garlic cloves, minced
1.5 tablespoons rosemary, chopped finely
5 springs of oregano leaves plucked

Directions
1. Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the lemon juice, honey and oil; pour half over over chicken.Sprinkle garlic, rosemary and oregano over chicken. Pour remaining marinate over top.
2. Bake, uncovered at 375 degrees F for 45 minutes or until a meat thermometer reads 180 degrees F and chicken juices run clear, basting occasionally with pan juices.

Spaghetti Squash and Chard Gratin

Cooking lulls me into complacency; it makes me focus only on what I'm doing, which is great as I'm notorious for over analyzing. Unfortunately this means there are problematic cooking time warps where "suddenly" it is 12:30 am, I have to be up by 7 am, and my adapted version Spaghetti Squash and Chard Gratin is still cooking.

I suspect part of the issue may be that I confuse simple vs. quick recipes. This gratin is really simple to put together but there are numerous steps and longer cooking times, so it takes a few hours and is not quick.

It isn't pretty but this dish is worth the time as long as you can handle the slightly stringy texture of spaghetti squash. It is creamy, warm and filling yet still healthy! I found myself eating portions for breakfast all week as it reminded me of a crustless quiche for some reason. I loved that Kalyn added Swiss Chard as I always mean to eat it but haven't acquired a taste for it.

Spaghetti Squash and Chard Gratin

(Makes about 6 servings, recipe created by Kalyn with inspiration from Spaghetti Squash Gratin at Daily Unadventures in Cooking.)

1 large spaghetti squash (mine was 2.5 lbs)
1 T + 1 T olive oil
2 tsp. Rosemary Garlic Rub, or any all purpose seasoning that's good on vegetables
2 tsp. garlic powder and a sprinkle of salt
1 large onion, diced small
1/2 tsp. Spike seasoning (optional but good)
1/2 tsp. dried thyme leaves
1 tsp. Italian Seasoning
fresh ground black pepper to taste
1 T minced garlic (or less)
12-16 oz. chopped chard leaves (about 5-6 cups chopped chard, you could also use other greens like spinach, collards, or kale. The cooking times might be longer for some greens.)
2 T finely chopped fresh chives or sliced green onion
1/2 cup low fat sour cream (don't use fat free)
1/2 cup 2% greek yogurt
3/4 cup low fat cottage cheese curds (put the cottage cheese in a fine strainer and rinse with cold water to get the cheese curds)
1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
1 egg, beaten

Preheat oven to 400F/200C. Wash the outside of the spaghetti squash if needed, then cut off the stem and blossom end, stand squash upright, and using a large chef's knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard. Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. Garlic Powder and a bit of salt. Spray the roasting pan with non-stick spray, Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.

While squash cooks, wash chard leaves if needed and spin dry or dry with paper towel. In two batches, stack up chard leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.

Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Italian seasoning and black pepper, and saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it's wilted to about half the size it was. (The chard shouldn't be completely cooked, since it will cook more in the gratin.) Turn off heat.

Put 3/4 cup low fat cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or crockery gratin dish with non-stick spray or olive oil.

Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture. Combine the greek yogurt, drained cottage cheese curds, Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.

Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Warm Lentil Salad

As you may recall in week 3 of cooking class, I made Warm Lentil Salad. It was good, but I didn't forsee myself making it again. The flavors didn't stand out to me, although I heard other people raving about them. In retrospect, I think I was distracted by the other dishes we prepared and frustrated over the minor difficulties I encountered making the salad.

Regardless, after making it for my Mom over Father's Day and discovering its rich flavor and pretty appearance (if you don't overcook the lentils) I want to make it all the time. It helps that the salad is fairly inexpensive and filling too. When Elizabeth and Megan requested salads or dips for their 4th of July Barbecue this was the first salad that came to mind, so I took a double portion, with slightly overdone lentils, thus the muddled texture, to their barbecue yesterday.

Given that I've now made this three times, a rareity, I had to share the recipe.

Warm Lentil Salad
Serves 6

1 c. French green lentils
1 small onion sudded with 3 cloves
1 bay leaf
3 c. water
1 tsp. salt
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1/2 c. finely minced onion
2 garlic cloves, finely minced (your goal: the same size as the lentils)
2 tbsp. minced parsley
2 tbsp. minced chives
1 c. finely diced red pepper (your goal: the same size as the lentils)

1. In a medium saucepan, combine the lentils, whole onion and bay leaf. Add the water and salt and bring to a boil over high heat. (suggested way to handle the onion/cloves/bay leaf below.)

2. Reduce the heat and simmer, covered, until most of the liquid is absorbed and the lentils are al dente, about 25 minutes. Drain any remaining liquid and discard the bay leaf and the onion. Transfer the lentils to a bowl.

3. Add the oil, vinegar, minced onion, garlic, parsley, chives and red pepper to the lentils and stir. Serve hot or at room temperature.

Shredded Brussels Sprouts and Apples

I finally made it to the Greenmarket a few weekends ago for the first time in months. When hauling my groceries home, I realized why I really should stick to visiting irregularly or at the very least stick to my shopping list. Everything is so tempting that I end up grocery shopping like the apocalypse is coming.

Does one person really need a 3 pound bag of apples, a full stalk of brussel sprouts, 4 pounds of chicken, etc.? Not so much. Oh well! At least I put the ingredients to good use. My successfully met cooking goals for the week were making from scratch shredded chicken and veggie soup (needed salt but otherwise decent), chicken broth, pumpkin bread, and Shredded Brussels Sprouts and Apples.

As I had never purchased brussel sprouts on the stalk cutting them off without cutting myself was a bit of an adventure. While my bravery with trying new dishes has improved over time, I haven't gained knife skills. In spite of this the brussel sprout dish was a success. I'll definitely make it again, probably using pre-cut brussel sprouts, as it was refreshing, light and filling. My co-worker Lauren actually thought it looked tasty, which never happens, and I felt healthy eating it.

My favorite aspect was the maple syrup browned tofu, a unique preparation that I suspect could be used in other dishes.