I'm hungry.
I have been interning this summer, and, as many of you know, intern is code for "pee-on" or, in some cases, "slave." Thus, I have been saving my pennies by packing lunch and saving time by putting together my lunches on Sunday (and minimizing the work I have to do while half-away in the morning).
However, instead of making lunches this past Sunday, I read Harry Potter Book 7. I managed to scrape by with leftover asparagus-mushroom risotto yesterday, but today I was totally skunked. And now I'm hungry and having an extended case of the Mondays and really NOT wanting to either spend money or go outside to get food. And I don't know what I want. Harumph!
In any case, last night I made another of my favorite 10-minute mains. This one is actually semi-healthy and dairy (as 99% of my meals are). Maybe if I just cut cheese out of my diet...
Nah.
On another note, does anyone out there have a good blueberry-peach recipe besides cobbler? I'm a little desperate to get rid of a bunch of blueberries and peaches and need some ideas. Please send help!
Open-Faced Egg and Tomato Toasts
2 slices sourdough bread (large boule)
1 tbsn olive oil
1/2 tsp salt-free garlic and herb seasoning
fresh sea salt and fresh ground pepper
2 eggs
1 tbsn reduced fat fresh chevre (TJ's is kosher)
1 medium tomato, cored and thinly sliced.
1. Preheat the broiler to high with the oven rack in the highest position. As the oven heats up, line a baking sheet with foil and spray the foil with cooking spray. Lay bread slices on top.
2. In a small cup, combine oil and herb mix. Brush both sides of bread with oil mix, seasoning the top side with salt and pepper. Place under broiler for 2-4 minutes to brown the top side (vent the oven and watch closely to avoid burning!!), then turn the bread over to brown the other side LIGHTLY (~2 minutes).
3. Meanwhile, in a non-stick or pre-seasoned cast iron pan, fry the eggs over med-high heat to your desired level of doneness (I like mine over easy).
4. Remove baking sheet from oven. Spread less-browned (face-up) side of toast with chevre and top with tomatoes. Place back under broiler for about ~1 minute (to warm through tomatoes and slightly melt cheese). Again, watch carefully to avoid burning, esp. around edges.
5. Remove from broiler and transfer to plate. Top with eggs and sprinkle lightly with a little more salt and pepper. Enjoy while hot.
Note: would also be good with a sprinkling of chopped chives or green onions as a garnish.
Tonight I am also going to explore some adventures in making yogurt cheese. Wish me luck!!
Tuesday, July 24, 2007
Wednesday, July 18, 2007
I (HEART) the NYTimes Food Section
There are few things in the world that I gush about. My puppy. Good cheese. And Mark Bittman (aka The Minimalist).
Mark is my buddy and we hang out every Wednesday morning, when I read the food section of the New York Times before beginning work. This week, however, he has outdone himself.
One of the things that drives me crazy about being a student/young adult is that there never seems to be enough time to make a proper meal from scratch. Since eating out for me is a limited option, this either means buying prepared (or semi-prepared) foods and doctoring them, or (my usual tactic), taking Sunday to make food for the rest of the week and then reheating as needed.
My buddy Mark, however, has put together a BRILLIANT list of 10 minute mains. Some of them are very simple, like blanched asparagus and hard-boiled eggs. Others, alas, are not kosher (but the scallops sound so GOOD!). However, they do have some great ideas. As I move forward, I am going to try to put together a list of other good 10-minute mains (because otherwise, I may starve during recruiting season).
In addition to my spinach quesadilla recipe, here is another one I like:
10-Minute Faux Coq-au-Vin
1 kosher chicken breast, pref. butterflied, pounded very thin (I use two pieces of plastic wrap and a rolling pin - this tenderizes the mean AND reduces cooking time)
1 cup button or baby bella mushrooms, washed, trimmed and sliced (not to sound too much like Rachael Ray, but it really does keep weeknight cooking time down if you do the prep work when you get home from the store or buy pre-sliced foods. Yes, this does mean planning ahead. No, it is not a problem for me.).
1 tbsn diced sweet onion
1 clove garlic sliced, or 1/2 tsp jarred minced garlic
1 1/2 tsp olive oil
1/2 cup kosher red wine (BH cabernet works well)
1 tsp white flour
salt and pepper to taste
1 tbsn sundried tomatoes (TJ's has a hechscher), coarsely chopped 1 pinch saffron threads
1 cup plain couscous (uncooked)
Heat a cast iron frying pan over medium high heat (I love cast iron. More on this later) and set a small saucepan full of lightly salted water on to boil (amount of water to be determined by couscous package directions - usually about a 2:1 ration of water to couscous, I think - so, about 2 cups?).
Pour half the oil into the hot pan and shake on some salt and pepper, then throw in the flattened chicken breasts and shake on more salt and pepper. After about 2 minutes or so (bottom side will be opaque and beginning to brown), turn over chicken breasts and throw in another 1/2 tsp oil (onto the exposed areas of the pan, not the chicken), garlic, mushrooms and onions and reduce the heat to medium. Toss the mushrooms and onions around as they begin to brown. Tongs are a useful tool for this recipe (and generally, in the kitchen).
Meanwhile, the water in the saucepan should be coming to a boil. Into this water, dump couscous, sundried tomatoes, and saffron. Boil for about 1 minute, then remove from heat.
At this point, the chicken should be done and the mushrooms and onions should be starting to reduce. Remove the chicken from the pan, cut into 1" wide strips, and put on plate. Add 1/2 tsp oil and flour to pan and mix together with onions and mushrooms. Deglaze the frying pan with the wine (scraping any chicken residue off the bottom) and allow mushrooms and onion sauce to reduce and thicken slightly before turning off heat (pan heat will continue to reduce).
Fluff the couscous, making sure that the saffron and tomatoes are evenly distributed, then put on plate. Top chicken and couscous with mushroom-onion-wine reduction and enjoy.
And now, back to a memo about FEC rules on advertising disclaimers. Goody.
Mark is my buddy and we hang out every Wednesday morning, when I read the food section of the New York Times before beginning work. This week, however, he has outdone himself.
One of the things that drives me crazy about being a student/young adult is that there never seems to be enough time to make a proper meal from scratch. Since eating out for me is a limited option, this either means buying prepared (or semi-prepared) foods and doctoring them, or (my usual tactic), taking Sunday to make food for the rest of the week and then reheating as needed.
My buddy Mark, however, has put together a BRILLIANT list of 10 minute mains. Some of them are very simple, like blanched asparagus and hard-boiled eggs. Others, alas, are not kosher (but the scallops sound so GOOD!). However, they do have some great ideas. As I move forward, I am going to try to put together a list of other good 10-minute mains (because otherwise, I may starve during recruiting season).
In addition to my spinach quesadilla recipe, here is another one I like:
10-Minute Faux Coq-au-Vin
1 kosher chicken breast, pref. butterflied, pounded very thin (I use two pieces of plastic wrap and a rolling pin - this tenderizes the mean AND reduces cooking time)
1 cup button or baby bella mushrooms, washed, trimmed and sliced (not to sound too much like Rachael Ray, but it really does keep weeknight cooking time down if you do the prep work when you get home from the store or buy pre-sliced foods. Yes, this does mean planning ahead. No, it is not a problem for me.).
1 tbsn diced sweet onion
1 clove garlic sliced, or 1/2 tsp jarred minced garlic
1 1/2 tsp olive oil
1/2 cup kosher red wine (BH cabernet works well)
1 tsp white flour
salt and pepper to taste
1 tbsn sundried tomatoes (TJ's has a hechscher), coarsely chopped 1 pinch saffron threads
1 cup plain couscous (uncooked)
Heat a cast iron frying pan over medium high heat (I love cast iron. More on this later) and set a small saucepan full of lightly salted water on to boil (amount of water to be determined by couscous package directions - usually about a 2:1 ration of water to couscous, I think - so, about 2 cups?).
Pour half the oil into the hot pan and shake on some salt and pepper, then throw in the flattened chicken breasts and shake on more salt and pepper. After about 2 minutes or so (bottom side will be opaque and beginning to brown), turn over chicken breasts and throw in another 1/2 tsp oil (onto the exposed areas of the pan, not the chicken), garlic, mushrooms and onions and reduce the heat to medium. Toss the mushrooms and onions around as they begin to brown. Tongs are a useful tool for this recipe (and generally, in the kitchen).
Meanwhile, the water in the saucepan should be coming to a boil. Into this water, dump couscous, sundried tomatoes, and saffron. Boil for about 1 minute, then remove from heat.
At this point, the chicken should be done and the mushrooms and onions should be starting to reduce. Remove the chicken from the pan, cut into 1" wide strips, and put on plate. Add 1/2 tsp oil and flour to pan and mix together with onions and mushrooms. Deglaze the frying pan with the wine (scraping any chicken residue off the bottom) and allow mushrooms and onion sauce to reduce and thicken slightly before turning off heat (pan heat will continue to reduce).
Fluff the couscous, making sure that the saffron and tomatoes are evenly distributed, then put on plate. Top chicken and couscous with mushroom-onion-wine reduction and enjoy.
And now, back to a memo about FEC rules on advertising disclaimers. Goody.
Wednesday, July 11, 2007
To Carb or Not to Carb (that is the question)
I am feeling...big. Not terribly big, but big enough that I am not looking forward to going to my good friend's wedding and getting up in front of a church full of people to sing. Come to think if it, now that I'm Jewish, I should also be concerned about lightning striking me down as I stand in front of an altar. Hmm.
Anyway, I am feeling big, and so the question is: what to eat?
My weakness is definitely carbs. If it involves pastry, potatoes, or pasta, I am smitten - in fact, to quote Mike Myers, I am in deep smit. And this, reluctantly, I am trying to cut the refined carbs out of my life.
I successfully tried Atkins a couple of years ago (pre-Conversion), but I just don't think a full low-carb diet is either possible or healthful at this point my life. However, the cutting out of pasta, bread, chips, cookies, pies, etc. has gone well so far - I definitely feel better about myself when I'm eating lots of fruits and veggies, which is what replaces the carbs in my diet. On the other hand, I'm going to feel guilty about eating a ton of blueberry pancakes when I go over to my friend Rachel's on Thursday.
In any case, I'm very excited about feeling better and eating more veggies, and if that translates into better weight management, that would be ideal.
In the meantime, my lunch:
1 ripe peach (yum!!)
1 cup baby carrots with Sabra roasted garlic hummus (double yum!!)
1 kosher chicken breast, sauteed in olive oil, salt and pepper (made ahead of time), cut into 1/2" wide strips
2 cups salad greens (washed and bagged - I like baby arugula)
1/2 an avocado in 1/2" dice
1 tbsn finely chopped sweet onion
1/2 medium tomato, coarsely chopped.
Mix the ingredients together; top with dressing below. :0)
Kosher Balsamic Vinaigrette
1/2 cup kosher balsamic vinegar
1/2 cup olive oil
1 tsp dijon mustard
1 tbsn maple syrup
1/2 tsp. salt-free garlic and herb seasoning (or can use fresh thyme, basil, oregano, and minced garlic)
Put the ingredients in a shaker and shake 'em all about. Can keep up to 2 weeks in an airtight container in the fridge.
Anyway, I am feeling big, and so the question is: what to eat?
My weakness is definitely carbs. If it involves pastry, potatoes, or pasta, I am smitten - in fact, to quote Mike Myers, I am in deep smit. And this, reluctantly, I am trying to cut the refined carbs out of my life.
I successfully tried Atkins a couple of years ago (pre-Conversion), but I just don't think a full low-carb diet is either possible or healthful at this point my life. However, the cutting out of pasta, bread, chips, cookies, pies, etc. has gone well so far - I definitely feel better about myself when I'm eating lots of fruits and veggies, which is what replaces the carbs in my diet. On the other hand, I'm going to feel guilty about eating a ton of blueberry pancakes when I go over to my friend Rachel's on Thursday.
In any case, I'm very excited about feeling better and eating more veggies, and if that translates into better weight management, that would be ideal.
In the meantime, my lunch:
1 ripe peach (yum!!)
1 cup baby carrots with Sabra roasted garlic hummus (double yum!!)
1 kosher chicken breast, sauteed in olive oil, salt and pepper (made ahead of time), cut into 1/2" wide strips
2 cups salad greens (washed and bagged - I like baby arugula)
1/2 an avocado in 1/2" dice
1 tbsn finely chopped sweet onion
1/2 medium tomato, coarsely chopped.
Mix the ingredients together; top with dressing below. :0)
Kosher Balsamic Vinaigrette
1/2 cup kosher balsamic vinegar
1/2 cup olive oil
1 tsp dijon mustard
1 tbsn maple syrup
1/2 tsp. salt-free garlic and herb seasoning (or can use fresh thyme, basil, oregano, and minced garlic)
Put the ingredients in a shaker and shake 'em all about. Can keep up to 2 weeks in an airtight container in the fridge.
Monday, July 2, 2007
Blogger Guilt and Down-Home Cooking
Up until last week, I did not have a full appreciation for the phenomenon known as blogger guilt. After all, I didn't have a blog until recently. My friends who had blogs (be they little blogs or big blogs) lamented their lack of free time and berated themselves for failing to blog with appropriate ardor and frequency. Their blogs had become afterthoughts in their busy lives, more of an identity than a hobby, something for which they don't have much heart anymore but from which they can't seem to untangle themselves.
Sounds a lot like my current romantic relationship, actually. :-)
Anyway, last week was busy at work and I was consumed by reading newly-discovered foodie blogs all over the internet, pursuing my blogger identity...and neglecting to post. Not that anyone is reading my blog. But for the two of you who might be reading it, my apologies.
So, now that I'm here and blogging, I should probably post something, yes? I was out at the Shore this weekend and put together two big tubs of potato salad. I like potato salad in the summer, especially when it can be made ahead and left overnight. The flavors meld and mature and it is lovely and creamy and delicious. I am also not a huge fan of mayo, so I try to minimize the mayo in my potato salad. Thus, two recipes (a double-whammy!) for potato salad below:
Traditional Dilly Potato Salad
8 large russet potatoes, washed, trimmed, cut in half (skin on)
1 1/2 c. light sour cream
1/2 tsp. apple cider vinegar
2 medium spring onions, finely chopped
1 tsp. dill
salt and pepper to taste (about 1/4 tsp. pepper and 1/2 tsp. salt, for my taste)
1. In a medium stock pot, bring salted water to a boil. Boil potatoes about 20 minutes or until a fork easily pierces the largest of the potatoes. Drain and set aside to cool.
2. Meanwhile, mix together the sour cream, mayo, vinegar, onions and dill.
3. When potatoes are cool to the touch, cut them into 1" chunks and toss them with dressing. Add salt and pepper to taste. Chill at least 1 hour (preferrably overnight).
Southern-Style Potato Salad (pareve)
8 large russet potatoes, washed, trimmed, cut in half
2 medium spring onions, finely chopped
1 tbsn sweet relish (I use Heinz)
3 large eggs
3/4 c. light mayo (I use Hellmann's)
1 tbsn apple cider vinegar
salt and pepper to taste (same proportions as above).
1. In a medium stockpot, bring lightly salted water to a bowl. Gently drop in eggs (I lower them into the bottom of the pot with a ladle). Boil 4 minutes and remove (also with ladle). Set eggs aside to cool.
2. Add potatoes to boiling water and cook ~20 minutes or until a fork easily pierces the largest of the potatoes. Drain and set aside to cool.
3. Meanwhile, mix remaining ingredients (less salt/pepper) together in a small bowl and set aside.
4. When eggs and potatoes are cool enough to handle (usually about 30 minutes), peel and quarter eggs. Add dressing to potatoes and toss to coat, then add eggs and toss again. Add salt and pepper to taste. Chill at least 1 hour (preferrably overnight).
I ate the dilly potato salad with grilled salmon and served the southern-style potato salad with BBQ chicken. The southern-style salad matches well with other strong flavors. Both salads get more intense on the second (or third) day, so be warned when tweaking the recipe to taste.
Enjoy! Have a great 4th of July. :0)
Sounds a lot like my current romantic relationship, actually. :-)
Anyway, last week was busy at work and I was consumed by reading newly-discovered foodie blogs all over the internet, pursuing my blogger identity...and neglecting to post. Not that anyone is reading my blog. But for the two of you who might be reading it, my apologies.
So, now that I'm here and blogging, I should probably post something, yes? I was out at the Shore this weekend and put together two big tubs of potato salad. I like potato salad in the summer, especially when it can be made ahead and left overnight. The flavors meld and mature and it is lovely and creamy and delicious. I am also not a huge fan of mayo, so I try to minimize the mayo in my potato salad. Thus, two recipes (a double-whammy!) for potato salad below:
Traditional Dilly Potato Salad
8 large russet potatoes, washed, trimmed, cut in half (skin on)
1 1/2 c. light sour cream
1/2 tsp. apple cider vinegar
2 medium spring onions, finely chopped
1 tsp. dill
salt and pepper to taste (about 1/4 tsp. pepper and 1/2 tsp. salt, for my taste)
1. In a medium stock pot, bring salted water to a boil. Boil potatoes about 20 minutes or until a fork easily pierces the largest of the potatoes. Drain and set aside to cool.
2. Meanwhile, mix together the sour cream, mayo, vinegar, onions and dill.
3. When potatoes are cool to the touch, cut them into 1" chunks and toss them with dressing. Add salt and pepper to taste. Chill at least 1 hour (preferrably overnight).
Southern-Style Potato Salad (pareve)
8 large russet potatoes, washed, trimmed, cut in half
2 medium spring onions, finely chopped
1 tbsn sweet relish (I use Heinz)
3 large eggs
3/4 c. light mayo (I use Hellmann's)
1 tbsn apple cider vinegar
salt and pepper to taste (same proportions as above).
1. In a medium stockpot, bring lightly salted water to a bowl. Gently drop in eggs (I lower them into the bottom of the pot with a ladle). Boil 4 minutes and remove (also with ladle). Set eggs aside to cool.
2. Add potatoes to boiling water and cook ~20 minutes or until a fork easily pierces the largest of the potatoes. Drain and set aside to cool.
3. Meanwhile, mix remaining ingredients (less salt/pepper) together in a small bowl and set aside.
4. When eggs and potatoes are cool enough to handle (usually about 30 minutes), peel and quarter eggs. Add dressing to potatoes and toss to coat, then add eggs and toss again. Add salt and pepper to taste. Chill at least 1 hour (preferrably overnight).
I ate the dilly potato salad with grilled salmon and served the southern-style potato salad with BBQ chicken. The southern-style salad matches well with other strong flavors. Both salads get more intense on the second (or third) day, so be warned when tweaking the recipe to taste.
Enjoy! Have a great 4th of July. :0)
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