How Keen

Have you tried quinoa? It's this fantastic, crunchy little grain that's native to the Andean region of South America (largely Bolivia and Peru). It's light and fluffy, and each tiny grain pops just so in your mouth. It's very mild tasting, so it's perfect with nearly any flavor you want to give it.

Sometimes I make it, plain, cooked in chicken broth, as an alternative to rice. It cooks in a flash (just 20 minutes) and it contains more protein than any other grain. It's also great as the base to salads. In short, it's a really great pantry staple. You can find it in bulk bins, some grocery stores, and health food stores. Whole Foods sells a big bag of it for around $3.


For a healthy Friday afternoon lunch, I made a pot of quinoa, tossed it in a gingery vinaigrette, and loaded it with veggies for a colorful, healthy, and filling one-bowl meal.

Asian Quinoa-Vegetable Salad
Makes about 3 lunch servings or 2 dinner servings

1 cup quinoa
1 small bag frozen shelled edamame, corn, and red pepper mix
2 tablespoons seasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and grated
1 teaspoon sriracha (Asian chile-garlic sauce)
2 teaspoons soy sauce
1 tablespoon vegetable oil
2 handfuls washed baby spinach

Wash quinoa in a fine-mesh seive until water runs clear. In a large saucepan of boiling, salted water, cook quinoa for 10 minutes. Drain in the fine-mesh seive, and fill the saucepan with 2 inches water; bring to a boil. Set the seive with quinoa over the saucepan (don't let seive touch water). Cover with a clean kitchen towel, and the pan lid, and steam for 10 minutes, or until quinoa is dry and fluffy.

Meanwhile, cook edamame mix according to package directions.

Combine vinegar and grated ginger in a large bowl. Let stand for 10 minutes. Add sriracha and soy sauce, and whisk in oil until dressing is uniform in consistency. Add cooked quinoa and spinach, and toss well. Add the cooked edamame mix, and toss again. Add extra soy sauce and sriracha to taste.

An Old Favorite, Revisited

When I was in high school, I decided for about a year that I was a vegetarian. In fact, for a while, I was vegan. Then I realized that my 100-pounds-soaking-wet self didn't do so well without any animal protein at all. So I put the milk and eggs back in rotation. Then one day, I missed chicken, and I indulged in a PF Chang's chicken lettuce wrap. After that, I realized that food was just more delicious when you eat meat.

Anyhow, my wonderful parents, while secretly knowing this was just a phase, made my eating preferences a priority in the house. We had this cookbook and leaned heavily on the dishes listed in it, especially the Eggplant Parmesan. Unlike many Italian-American dishes, it was super light and fairly healthy save for the layers of melty, gooey mozzarella cheese. I still enjoy making this dish when I have time to let it bubble away in the oven...on weeknights, though, that's not always possible. So I did a little eggplant parm remix, and turned it into a pasta sauce. It was perfect with whole-wheat pasta, which I find a little too hearty for lighter sauces. Unfortch, not the most photogenic of dishes, but you get the idea...

Eggplant-Tomato Sauce with Whole-Wheat Pasta
serves 2 with leftovers

Olive oil nonstick cooking spray
1 medium eggplant, peeled and diced
Kosher salt and ground black pepper
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, drained
1 (14.5-ounce) can tomato sauce
1/2 tablespoon dried oregano
Handful fresh basil, torn
1/4 cup freshly grated Parmesan
1/2 box whole-wheat rotini, penne, or other short-cut pasta
Garnish: 1/3 cup shredded mozzarella cheese

Preheat oven to 450. Generously coat a large baking sheet with cooking spray. Place eggplant on the baking sheet in one layer, and spray again with cooking spray. Sprinkle with salt and pepper, and roast for 20 to 25 minutes, tossing halfway through.

Meanwhile, cook pasta per package direction. Heat olive oil in a large, deep skillet. Cook, stirring occasionally, until soft and translucent, about 8 minutes. Add garlic, and cook, stirring often, until softened and fragrant, about 1 minute. Add diced tomatoes, tomato sauce, dried oregano, and salt and pepper. Gently simmer for 10 minutes, stirring occasionally.

Remove eggplant from oven, and add to tomato sauce; stir to combine. Drain pasta, reserving 1 cup cooking water. Add pasta to sauce, and add pasta water, 1/4 cup at a time, until the consistency of the sauce is to your liking. Stir in fresh basil and Parmesan. Serve, topped with mozzarella cheese, if desired.

Close...but no CPK

Have you ever had the miso salad at California Pizza Kitchen? I have to admit, I have had some pretty terrible experiences at the chain restaurant, but the past few times I've gone, I've ordered the miso salad and been more than happy with my selection. The veggies are crunchy and the dressing is really yummy.

So I decided I should try my hand at this salad...I mean, why pay $7 for something I could make for less? Well...I tried to find one of those "restaurant secrets" web sites...the ones where they share recipes from restaurants, or at least close-enough knockoffs. But this dressing recipe was nowhere! Those sneaky CPK people, trying to keep me coming back.

Well, anyway, I made a miso dressing. It's not the same as the one at CPK, but it is delicious. And something tells me it's healthier because it doesn't have the creaminess of the aforementioned dressing. And I also didn't include the deadly-good but dangerous fried wonton strips. This is fairly low-carb, too, especially if you eliminate the edamame (which apparently contains quite a bit of carbs). Oh, and a side note: my camera battery died right when I went to take a photo. Sorry for the picture-less post!

Chopped Asian Salad with Miso Vinaigrette
serves 2 with leftovers for lunch
Depending on how much you like miso, start with 2 tablespoons of miso paste, taste, and add more if desired.

1 medium-large head napa cabbage, sliced thinly
1 medium cucumber, peeled, seeded, and sliced into matchsticks
1/2 small bag frozen edamame, shelled
1 red bell pepper, sliced into thin matchsticks
2 to 3 tablespoons white miso
2 to 3 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons soy sauce
1/4 cup vegetable oil, or to taste
1 to 2 chicken breasts, grilled

Combine the vegetables in a large bowl. In a separate small bowl, combine the miso, vinegar, sesame oil, and soy sauce. Whisk well, and then slowly whisk in the vegetable oil, adding more if you think it tastes too tangy. Taste, and adjust seasoning; add soy sauce, vinegar, or oil if needed. Toss veggies with dressing, and top with grilled chicken.

Like Making Lemons Out of Lemonade...

Usually I am a very confident cook. I don't claim to be an expert in the kitchen, but I'm comfortable there, and if something doesn't taste quite right, I'll add a little bit of this and a little bit of that, and generally it turns out well.

So I'm writing to admit a kitchen mishap: apparently, I can't poach eggs. Well, I bet I could if I practiced enough times, but my first try was a big fat disaster. Maybe the water wasn't hot enough, or maybe I just got overly confident, but my water was full of stringy whites that barely set up. I couldn't even salvage the yolks. Sigh.

My original intent was to serve the poached egg over a spring-greens salad with seared scallops and pancetta...so when the poaching didn't happen, I just made a vinaigrette with another egg yolk to maintain the creamy richness a poached egg would have added to the salad. It was very yummy, even though it wasn't my original plan...

Seared Scallop Salad
serves 2
12 medium scallops
Extra-virgin olive oil
Kosher salt and ground black pepper
4 to 6 thin slices pancetta
4 thick slices ciabatta bread
1 clove garlic
1 lemon, juiced (need about 2 tablespoons)
1/2 tablespoon Dijon mustard
1 egg yolk
1 bag spring greens

Rinse scallops, and and pat dry. Sprinkle with salt and pepper. Heat 2 to 3 teaspoons olive oil in a large nonstick skillet over medium-high heat. When hot, add scallops and sear until golden and opaque, about 2 minutes per side, depending on size. Be careful not to overcook.

Meanwhile, in a small skillet, cook the pancetta until crisp, then drain on a paper-towel-lined plate. Break into smaller pieces, and set aside. Toast the bread, in a toaster oven, toaster, or 450-degree oven, until golden brown. While bread is still hot, rub each piece with the garlic clove, drizzle with olive oil, and sprinkle with a touch of salt. Cut into bite-size pieces, and set aside.

In a medium bowl, combine lemon juice, Dijon, and egg yolk. Add a pinch of salt. Using a whisk, whisk in olive oil (about 1/4 cup) until the dressing comes together. Taste, and adjust seasoning. In a large, shallow bowl, toss the lettuce with some dressing (add a little bit to start, toss, and keep adding dressing until the greens are dressed to your liking). Add the pancetta and croutons, and toss again. Top with scallops, and serve.

Summer, How do I Love Thee...

Last summer, I had a delicious pasta dish at a restaurant in Winter Park called Luma. It had fresh house-made pasta, corn, dill, and maybe shrimp or crab, but I don’t recall exactly. It was the crisp pop of the corn against the silky fresh pasta that I remember the most. I’m not sure that corn with pasta is a pairing that is visited very often, but it is one of my favorites. I’ve done my own spin on that Luma pasta before…here’s the sequel.

As I mentioned in my last post, Jason being out of town gives me an excuse to eat the bad stuff he doesn’t like, such as creamy pasta sauces, fatty steaks, and stinky foods like olives and anchovies. Yeah, yeah, he probably keeps my arteries clean simply by not liking butter and cheese, but I can’t help that I love the bad stuff!

So in a compromise, I decided to fill my pasta dish with lots of veggies…and toss it all in goat cheese, melting it on the stove so it was creamy and lush. (I didn't make a huge effort to get a pretty picture—it just looked too tasty!) If you’re watching calories or you just don’t do goat cheese, this would be perfectly delicious without it. A lovely ode to the last days of summer.

Ode to Summer Pasta
serves 2
The intent of this dish is to showcase the veggies; the pasta is kind of a backdrop. If you want more carbs or just a bigger portion, increase the pasta to 1/2 pound.

2 to 3 teaspoons olive oil
1 medium onion, thinly sliced
Kosher salt and ground black pepper
1 medium zucchini, cut into matchstick-size pieces
1/3 pound angel hair or thin spaghetti
1 good-size ear of corn, kernels cut off and reserved
1/2 pint grape tomatoes, halved
1/2 container crumbled goat cheese
Scant 1/4 cup pasta cooking water or chicken stock
8 to 10 leaves fresh basil, torn or chopped

In a large skillet, heat the oil over medium-high heat (closer to medium). Add the onions, a pinch of salt, and a little pepper, and toss to combine. When onions begin to soften, add zucchini. Add a little bit of chicken stock or more oil if the skillet looks dry. At this point, drop the pasta, and everything should finish up about the same time. When zucchini just starts to soften, add corn kernels, and toss everything frequently until veggies are soft. Add tomatoes, and continue to cook, stirring, until tomatoes are wilted. Taste and add salt and pepper, if needed. Reduce heat to low.

Drain pasta, reserving some water if using, and add pasta to the skillet. Toss with the veggies, and add the reserved cooking water or chicken stock a bit at a time, and toss until everything is combined. Let sit for 30 seconds to allow the cheese to melt, and then thoroughly stir or toss to coat everything with the cheese. Add more water or stock, if needed. Taste and adjust salt and pepper, add basil, and serve.

Spice and Easy

What could be easier than mixing a bunch of dried spices, rubbing it on some chicken, and grilling it to perfection? It's the perfect summer supper. Spice rub mixtures are about as varied and different as the number of spices that exist, but when you find just the right one, you know it. Just pick spices that go together, adjust the amounts depending on your preference, and you've got your own blend. (This one is almost identical to what I put in my chili.)

I paired our chicken with a side dish my wonderful friend Maggie showed me a long time ago. When she came home after spending a college semester in Spain, she had our friend Lytle and me over for dinner, and she cooked us a dish she had eaten in Spain. Since then, this dish (I think it's served in tapas bars) has been one of my favorites. The mineral flavor of spinach and the creamy/nuttiness of the chick peas is a flawless combination. It's even great as a light lunch...

Smoky-Spicy Chicken
serves 2
This rub makes more than you will use, but it will keep a long time in the pantry.

2 skinless, boneless chicken breasts
1 tablespoon paprika
1 tablespoon ancho chile powder*
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne

With a mallet or rolling pin, pound chicken lightly between two sheets of wax paper until the thickness is mostly even. In a small bowl, combine all the spices. Generously sprinkle some of mixture on first side of chicken, then use fingers to rub the mixture to cover completely. Flip and repeat on other side. Let sit at room temperature for 10 minutes, or refrigerate for up to 30 minutes.

Preheat grill. Place chicken breasts on well-oiled grates, and cook for about 5 minutes per side, depending on thickness. When it feels firm but still springy, remove from grill. Let side a few minutes before serving.

*Ancho chile powder is my go-to chile powder. It's slightly sweet and smoky without tasting like smoke. It has more depth than regular chili powder. You can certainly substitute regular, but give ancho a try—you won't regret it.

Spinach & Chickpeas
serves 2
You can add in some chopped garlic if you like, but if you're feeling lazy (like I was tonight), it's fine to just toss it all in the skillet and let it go.

1 tablespoon extra-virgin olive oil
1 (10-ounce bag spinach)
3/4 (15-ounce) can chick peas, drained but not rinsed
kosher salt and ground black pepper

Heat the oil in a large skillet over medium-high heat. Add the spinach and chick peas, salt, and pepper. Cook until spinach is wilted. Taste and add salt and pepper as necessary. Serve.

(How pretty is the fire? I love grilling!)

Veggie-ful

It's been one of those weeks where I just feel like we haven't had our fill of veggies. As I've said before, I never met a vegetable I didn't like, but sometimes it's just not the easiest (or, let's face it, tastiest) to eat a ton of good-for-you stuff in one meal. When I was in college, my quick remedy to this issue was to throw a bunch of seasonal veggies into a pot with pasta and cook them pretty much all at once. I finished it with salt, olive oil, and a handful of mozzarella cheese. I'd eat it for days. It was easy and tasty, albeit really plain.

So tonight I decided to take that idea and give it a little nudge in a more creative direction. I roasted the veggies, tossed them with cooked pasta, some tomato sauce, fresh basil, and a bit of cheese, and then baked it to bring it all together. I used Barilla Plus pasta (have you tried it?) it's got lots of fiber, protein, and even omega-3. Definitely better than regular pasta, and the texture is great, too.

Baked Pasta with Roasted Vegetables
serves 2 with leftovers
For the sauce, you can use plain canned tomato sauce or marinara

1 small bunch broccoli, about the size of 2 fists
2 yellow squash
3/4 pint grape tomatoes
1 tablespoon extra-virgin olive oil
Kosher salt and ground black pepper
1/2 lb short-cut pasta (penne, macaroni, rigatoni...)
1 1/2 cups tomato sauce
8-10 basil leaves, chopped
1 big clove garlic, chopped
1 cup shredded mozzarella cheese

Preheat oven to 450. Cut the broccoli and squash into bite-sized pieces, and place on a baking sheet. Add the tomatoes, and toss with olive oil. Sprinkle with salt and pepper, and roast for 10 to 15 minutes, until everything is tender and brown in spots.

Meanwhile, cook pasta in well-salted water until just under-done. Drain, and then add roasted vegetables, tomato sauce, basil, and garlic. Taste, and add salt and pepper to taste. Lightly oil the bottom and sides of a small baking dish. Add about half of the pasta-veggie mixture, then top with 1/2 cup cheese. Add the remaining pasta-veggie mixture, then top with remaining cheese.

Bake for 10 to 15 minutes, or until cheese is melted. Raise oven temperature to broil; broil until the cheese is bubbling and brown in spots. Let cool 3 minutes before serving.

(the veggies looked great even before they were cooked!)

Under the Provencal Sun

Soup just has a way of making you feel good. With minimal work and maximum payoff, soup is my go-to meal when I just don't really feel like doing much, but when I want something warm and soul-satisfying.

I found this Ina Garten recipe for Soupe au Pistou on Food Network's web site, and decided it looked like a nice, light summer soup. Well, it was one of the best soups I've ever tasted. In fact, the broth was kind of addictive. Fragrant with saffron and perfectly flavored with every ingredient, I could have had bowlfuls of just broth and been happy. But the creamy potatoes, crisp-tender haricots verts, and the combination of two onions (I used green onions in lieu of leeks, which cost almost three times as much at Publix) made the soup spectacular.

Last summer, my parents brought me a little glass vial of deep orange-red saffron. I saved it for the longest time, and recently cracked the bottle's little wax seal. Now I'm obsessed. In the somewhat unlikely event that you have saffron on hand, this is the place to use it. If you don't, I'd seriously consider "investing" in some (it's not cheap!) because it was the single best flavor in the whole bowl.

As a side note, I made the pistou, but the garlic was SO overwhelming that we left it out of the soup completely. It tasted grassy and spicy, and just not right for the delicate, flowery soup. If I were to make it again, I'd cut wayyy back on the garlic...

Late summer is the perfect time to drink rosé, a Provençal specialty. Lightly fruity, with just a whisper of tannin, it's not to be confused with that awful other pink wine. Anyway, with this soup, we thoroughly enjoyed Paul Jaboulet Aine Côtes du Rhône Parallèle 45 Rosé 2007. It was on sale at our local market for $8.99...but the regular price was $10.99, which is still pretty budget-friendly. It's delicious and oh-so pretty. I couldn't resist a picture...

Right from the Garden

Okay, not really...I only wish I grew asparagus and peas and basil in my backyard. I can't wait until I own my own place so I can go nuts with an organic garden. Until then, I'm working with a few pots and the chilly not-quite-spring weather here in Birmingham. So my green stuff comes from Publix. Either way, this dish I saw in the April issue of Gourmet looked fabulous, so I made it...and it really was superb. (The whole issue, dedicated to Italy, is the most gorgeous I've seen Gourmet look in a while. Definitely pick it up--you'll swoon over the photos and food.) The caption under the recipe says "what grows together, goes together" and that just couldn't be more right. Springy, fresh, light, but so flavorful, this is something I'll be making again and again this spring!


ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)

Coming Out of the Dark

Woe is the Brussels sprout. They are quite possibly the most reviled of all vegetables. Can you think of one other veggie that elicits such passionate hatred? I really can’t. And when you start looking at the way they were cooked back in the day, or the way some people still cook them, you really can’t be that surprised. Boiled into complete mush and emitting a gag-reflex-inducing cabbage smell, they are a pathetic excuse for nourishment.

But there’s hope! Brussels sprouts can be truly delicious when cooked the proper way. If you’ve ever been unfortunate enough to choke down a mushy aforementioned sprout, you may be hesitant to believe me. But I have converted more than one Brussels sprouts hater, and I won’t stop until I’ve done my part to exonerate the little leafy guys.

Slimy texture and strong taste can both be remedied by cooking the sprouts at a very high heat for a short amount of time. Oven roasting renders the sprouts caramelized, still lightly crunchy, and irresistibly yummy. Another method, slicing the sprouts into a mound of slivers and quick-sautéing them, also turns out bright green, crunchy and mild-tasting sprouts. This option is delicious tossed with brown rice or, in our case, pasta. Lemon zest and juice add the right touch of zing. It comes together quickly, too, so it’s a perfect midweek two-pot, one-bowl meal.

Linguine with Brussels Sprouts
serves 4

¾ pound Brussels sprouts, washed and trimmed
½ pound dried linguine
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced

Thinly slice sprouts, discarding tough cores. Cook pasta per package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add Brussels sprouts, a pinch of salt and a few grinds of pepper; sauté until tender and golden brown in spots, about 4 to 5 minutes. When pasta is finished, scoop out about 1/4 cup cooking water, drain the pasta, and add it to skillet. Sprinkle in lemon zest and remaining olive oil. Toss to coat, adding reserved pasta water if mixture look dry. Finish with lemon juice, toss once more, and serve.

Visualize Whirled Peas

Pea soup often gets a bad rap—it’s a literary description of sooty fog, for goodness sake. It’s definitely not beautiful, but what it lacks in good looks it makes up for in flavor. The earthy sweetness of dried split peas is only enhanced by nearly anything you throw its way. Bacon? Sure. Pancetta? Bring it on. Onions, carrots, celery? Why not? Curry powder? If that’s your kind of thing. Lemon zest? Absolutely! Plain yogurt would be excellent, as would thyme and/or parsley.

My soup is a version of the one Heidi recently published on 101cookbooks.com. Her food always looks spectacular and so healthy. I had a few extra slices of pancetta in the fridge, so I threw them in for good measure. A dash of smoked paprika added the deeper flavor level that bacon or smoked ham hocks would provide, and the lemon zest at the end totally made the dish. I worried that not using chicken broth would be bland, but it definitely was not. A dollop of crème fraiche and I’m starting to wonder if sooty fog is all that bad.

Perfect Pea Soup
serves 4

2 thin slices pancetta
1 medium onion, diced finely
1/2 tablespoon plus 1 teaspoon smoked paprika, divided
2 cups split peas, rinsed and picked over
5 cups water
Zest of 1 lemon
Garnish: crème fraiche or sour cream

Heat a large soup pot over medium-high heat. Chop pancetta as finely as possible, and add to pot. Cook, stirring, until some fat has rendered into the pan, about 1 to 2 minutes. Add onion and stir. If pot looks dry, add a bit of olive oil or even water to moisten. Add 1/2 tablespoon smoked paprika. Cook pancetta and onion, stirring often, until pancetta is lightly browned and lightly crisp and onions are soft and golden, about 5 minutes.

Add peas and stir to combine. Add water, cover pot, and raise heat to high. When mixture comes to a boil, turn heat down to medium-low and simmer, covered, about 35 minutes, or until peas are tender. About 15 minutes into cook time, add a generous pinch of salt and a few grinds of black pepper. Check on soup regularly and add water a bit at a time if it doesn’t look soupy enough.

When peas are tender, puree with a handheld mixer until slightly smooth, leaving some texture. Alternatively, puree about half of soup in blender and return to pot. If you find the soup too thick, add water in small increments until you like the texture. Ladle soup into 4 bowls and top each with a bit of lemon zest and a sprinkle of the remaining smoked paprika. Garnish with a dollop of crème fraiche or sour cream, if desired.

Bowled Over

In my last post, I mentioned that I could eat Tex-Mex all the time and not get tired of it. I have to say I feel the same way about Asian food. The flavors are all so vibrant—you can’t help but feel good after you eat it.

I must admit I rely heavily on one tried-and-true dish in my limited Asian repertoire—stir-fry. It’s easy and quick, and when you can get half of your daily veggie intake in one sitting and love every bite, I find it hard to break outside the box. Plus you can pair it with any starch for a hearty meal with or without meat. Pretty much any vegetable works well for stir fry—whatever you like, toss it in. Broccoli, bell peppers, carrots sliced thinly, cabbage, green beans, peas, edamame, even tomatoes are delicious flash-cooked.

The secret is knowing when to put each ingredient in so nothing gets mushy and nothing’s too crunchy. Think hardest to softest—carrots would go in before green beans; tomatoes would go in last. And everything should be served piping hot. There’s a Cantonese term, wok hay that loosely translates as the “breath of the wok.” I love this term, because it captures the essence of truly fresh, steamy-hot food. (Note to self, get a proper wok…I don’t think there’s any such thing as skillet hay.)

I always like to experiment with a different sauce. I’ve done Thai curry, spicy chili, teriyaki, carrot-ginger, ginger-lime…I don’t usually make the same one twice. But there’s one in particular Jason really loves, so I’ve done it a few times.

Lightly peanut-y without being overwhelmingly so, this sauce makes brilliant use of two of my favorite flavors in the world: lime and ginger. Soy sauce and a touch of honey round out this oh-so-simple topper for a veggie stir-fry, or in this case, a noodle bowl. I didn’t have any, but a healthy squeeze of sriracha garlic-chili paste would be a fabulous addition.


Chicken and Veggie Noodle Bowls
with Peanut-Lime Sauce
serves 2 big eaters

If you don’t like peanut sauce, you can definitely omit the peanut butter here and still get a tasty sauce. You may want to add a touch more honey and/or oil to thicken and sweeten it. If you don’t already have natural-style peanut butter on hand, just use the regular kind. Taste it before you add the honey, as regular peanut butters tend to be sweeter than the natural kind.

For the noodle bowls:
½ pound broccoli
¼ pound angel hair pasta
1 tablespoon vegetable oil
2 cloves garlic, thinly sliced
1 chicken breast, cut into thin, bite-size pieces
1 red bell pepper cut into matchstick-size pieces
Handful snow peas
Two of the following:
½ cup shredded or thinly sliced carrots
¼ head red cabbage, shredded
Handful English peas
1 large tomato, seeded and cut into bite-size chunks

¼ pound angel hair pasta

For the sauce:
1 2-inch piece of ginger, grated
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon natural-style peanut butter
1 ½ tablespoons vegetable oil
1 teaspoon toasted sesame oil
½ tablespoon chicken broth
2 teaspoons honey

Garnish: Green onions, sliced thinly on the bias
Crushed peanuts

Remove tops of broccoli from stems and cut tops into bite-size florets. Peel off the tough outer layer of the broccoli stems with a vegetable peeler and cut stems into matchstick-size pieces.

Make the sauce: In a blender, combine all ingredients and process until combined. Alternatively, in a large bowl, combine all ingredients and whisk vigorously until combined. Set aside.

Heat oil in a large non-stick skillet or wok over medium-high heat. Add garlic and cook, stirring, about 30 seconds being careful not to burn it. Add chicken in one layer and sear each side for 1 minute (2 minutes total). Add broccoli to the skillet and a tablespoon of water or chicken broth. Toss to make sure garlic does not stick to bottom and burn. Cover skillet and cook 3 minutes. Uncover and add red peppers, snow peas, and (if using), carrots, and cabbage. If using peas or tomatoes, toss in at the very end.

While veggies are cooking, cook pasta per package directions. Carefully drain pasta and add it directly to the skillet with the chicken and vegetables. Add half of sauce and toss to coat. Add more sauce a bit at a time until it’s sufficiently coated to your taste. Garnish with sliced green onions and crushed peanuts, if desired.

Light and Healthy

Even though new year's resolutions often are seen as hopeless pipe dreams that don't last more than a month, I always make one. Lots of people swear that THIS is the year they will eat better, lose weight, and generally get in shape. But I decided that if I'm making a food resolution, it's not going to be something as generic as "eat healthy." Because let's face it—that's just another doomed high hope.

Instead, I decided to be (a little bit) more specific. I am resolving this year to be more thoughtful about what I eat. Some of my friends may say that if I thought any more about food, I'd turn into a five-foot, eight-inch baguette or piece of prosciutto. I do think (a lot) about food, but more along the lines of what would taste good for dinner when I've had a long day or what kind of herbs would go the best with chicken salad.

I generally prefer healthful foods. I never met a vegetable I didn't like. I actually enjoy things like tofu, brown rice, and broccoli sprouts. But for some reason, I don't eat enough of the foods I love that are good for me. Jason and I both could use more fiber, more vitamins, more whole foods in our diets. So I'm trying to get creative by still making the go-to dishes we enjoy while infusing them with the healthy foods that I know we should be eating. I'm not necessarily cutting anything out—just adding in more of the good stuff.

One thing we both adore is shrimp. Garlic, lemon, and white wine combine so seamlessly with shrimp (or any seafood, really), they strike a lovely chord when eaten together. I found huge, fresh Wild American Shrimp at the grocery store. I went the tried-and-true route with the trinity of shrimp-loving ingredients and added some fresh grape tomatoes. Letting the tomatoes cook until they're soft and sweet creates a perfect sauce for cooking fresh green spinach. The shrimp add another dimension that makes for an altogether fabulous combination. Served over whole-wheat couscous to soak up the sauce, it was a healthy, delicious meal. It would also be perfect over pasta.

Lemony Shrimp with Tomatoes and Spinach
serves 2
1 tablespoon olive oil
3/4 pint grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 clove garlic, smashed with the flat part of a knife
1/3 cup dry white wine
1/4 cup chicken broth
1 lemon, zested and juiced
Most of a 1 (16-ounce) bag spinach, tough stems removed
10-12 large shrimp or 15 medium shrimp
1/2 tablespoon butter, cut into 4 pieces
Whole wheat couscous

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and smashed garlic, season with a generous pinch of salt and a few grinds of pepper. Cook until tomatoes are very soft and garlic is golden, about 5 minutes. Keep an eye on the garlic to make sure it doesn't burn. Stir in wine, broth, half of lemon zest and half of lemon juice. Simmer sauce about 2 minutes. Remove largest pieces of garlic.

Add as much spinach as you like, cover skillet, and cook until spinach wilts, about 2 minutes. If skillet looks dry, add more broth, a tablespoon at a time. Meanwhile, cook couscous per package directions. When spinach is cooked, stir until everything is well combined. Add shrimp and toss in the sauce mixture. Cook until shrimp are firm and opaque, about 2 to 3 minutes, depending on size. Off heat, stir in remaining lemon juice, zest, and butter. Serve over fluffed couscous.


A good white wine to try: Cartlidge & Browne 2006 Chardonnay. Smooth and light with a nice but subtle fruitiness. And inexpensive to boot!

Summer's Last Stand

If you've read this blog before, you know I have a serious love affair with pasta. Same goes for summer. So on my own for dinner last night, I decided to combine these loves in a light, perfect-for-hot-weather supper. To me, the flavors of shrimp, corn, lemon and dill blend seamlessly, and tossed with pasta, it was my nod to the last few weeks of summer.

Summer Pasta
serves 2
1 tablespoon butter
1 tablespoon extra virgin olive oil
12 to 16 medium shrimp
3 ears of fresh corn, kernels cut off
Salt and freshly ground pepper
1/2 lb fresh or dried linguine (any pasta would do, really)
1 tablespoon lemon zest
3 tablespoons fresh chopped dill
Juice from one lemon

In a large nonstick skillet, heat butter and olive oil together over medium-high heat until butter starts to bubble. Add shrimp and corn to skillet and add salt and pepper. Meanwhile, cook pasta per package directions. (If using dried pasta, start cooking pasta before you start the shrimp and corn.) Cook corn and shrimp, stirring often, until shrimp are opaque and just barely firm. Lower heat to medium, add zest and dill, and toss to combine.

When pasta finishes, drain, reserving 1/2 cup of cooking liquid. Toss pasta with corn mixture, adding pasta water a few spoonfuls at a time until everything is combined. Off the heat, add lemon juice and toss once more to combine. Serve topped with additional fresh dill, if desired.

Creamy Comfort

One of my favorite go-to comfort meals is pasta with tomatoes and sour cream. I think my mom created this dish out of empty-fridge/late-dinner frustration, but there's something about the combination of the creamy, lightly tangy sour cream and the freshness of tomatoes (especially delicious summertime tomatoes*) that just works. With a heavy dose of freshly grated Parmesan and a handful of fresh spinach wilted in, it could just be my perfect comfort supper.



Creamy Tomato Pasta
serves 2
1/2 pound dried short pasta (such as orzo, penne, rotini...)
1 large or 2 medium tomatoes*
1/3 cup sour cream (reduced fat works fine here)
1/4 cup freshly grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 or 3 big handfuls of washed baby spinach, stems removed

Cook pasta according to package instructions. While pasta cooks, score the skin of the tomatoes with a paring knife in an X shape. Dunk tomatoes into the boiling pasta water for about 30 seconds or until skin starts peeling away from flesh. Remove with a slotted spoon and run under cool running water for a few seconds to cool.

Peel skin from tomatoes and cut in half. Discard seeds and excess liquid, then roughly chop. Set aside. In a small bowl, mix together sour cream and Parmesan. When pasta is al dente, drain and return to pot over very low heat. Add olive oil, stir, then add sour cream mixture. Toss in tomatoes and spinach and stir until everything is combined and the spinach is wilted.

This is best eaten on the couch in comfy clothes.

*You can use canned tomatoes, drained, when the tomatoes aren't in season but it's not quite the same. "Amarosa" tomatoes in the grocery store tend to be pretty good almost year round. They're pricey, but worth it.

Easy Being Green

I really can't think of a vegetable I don't like. Honestly. Even Brussels sprouts. It's all in the preparation. Roasting is usually my favorite way to make my veggies, especially Brussels sprouts, eggplant and broccoli. (Trust me, even if you thought you never liked broccoli, try it roasted. You'll change your tune.)

Generally, my favorite way to eat green beans is the good ol' Southern version — slow cooked in broth with salt pork. Not the healthiest, but still delicious. But my mom recently mentioned she made some green beans that she had to urge my 15-year-old brother to share, rather than begging him to eat more.

Cooked in a super-hot pan in a mixture of butter and olive oil, the sugars in the beans caramelize and the starchy, bland beans are transformed into sweet, juicy, crisp-tender bites of goodness. (Overboard? Make them yourself and tell me then.) Here's the thing: these are best when the beans are the skinny, French haricots verts. We tried the recipe with both skinny beans and regular beans, and the smaller, tender ones are the best. Look for them in the grocery store, pre-washed and bagged.

Mom's Green Beans
serves 4
2 bags haricots verts
1 1/2 tablespoons butter*
1 1/2 tablespoons extra virgin olive oil
Generous pinch of Kosher salt

Put butter and oil in a large skillet over medium-high to high heat. When butter stops bubbling and starts to turn light brown, add beans. Sprinkle with salt and sautee, tossing frequently at first to coat in the oil, then less often, letting beans brown in places. When the beans are tender and mostly browned, they're done. This usually takes 3-6 minutes. You want to see an even, golden-brown to dark brown color on the beans, but if they get too dark before they seem tender, turn the heat down.

*On a side note, I recently used Plugra brand butter for risotto. It's got a higher butter-fat content and less water than regular butter (the name is a play on the French words plus gras meaning more fat.) I have to say, we really tasted the difference. (You may remember that I am a big fan of butter...) The price was comparable to the other butters in the dairy aisle, and although it's obviously not the healthiest choice, I think if you're using butter, you may as well go all the way. Look for it and give it a try if you're a butter lover like me.

Dinner for One

When I'm on my own for dinner, I always have a silent debate with myself: cook and deal with the dishes and cleanup or take the easy road and order takeout. Tonight, my inner cook won out and I went straight to my go-to dinner for one — pasta. I don't know that I've ever met a pasta dish I didn't like. Simple or fancied up, it's one of the easiest and most satisfying things you can make.

I went to Publix and wandered the produce aisle for inspiration and my eyes landed on some bright green asparagus. I wanted shallots, but there were none, so a Vidalia onion went in the basket. Goat cheese with fine herbs and some "fresh" (soft, refrigerated) fettucine completed my shopping spree.

At home, I thought some herbes de Provence (a dried blend of rosemary, marjoram, basil, bay, thyme, and sometimes lavender), pine nuts and lemon zest might round out the dish. I was right. It was creamy, fresh and satisfying...a perfect meal for one. (Though it would easily double.)

Fettucine with Asparagus and Goat Cheese
serves 1
1/4 pound fettucine
2 teaspoons extra virgin olive oil
Half a small onion or 1 medium shallot, thinly sliced
Kosher salt
1/2 teaspoon herbes de Provence
10 asparagus spears
10 grinds fresh black pepper
1/2 tablespoon pine nuts
1/2 teaspoon lemon zest
1 to 2 ounces soft goat cheese

Cook fettucine per package instructions. Heat olive oil in a large skillet over medium-high heat. Add onion or shallot, a pinch of salt and herbes de Provence and cook, stirring, until onions are opaque and tender, about 3-4 minutes. Add in asparagus and pepper, and cook until asparagus are bright green and tender and the onions are golden in places. If skillet seems dry, sprinkle with a bit of water.

Meanwhile, heat a small skillet over medium heat and toast pine nuts until golden and fragrant. Set aside.

When pasta is done, drain and add to skillet and add a few spoonfuls of the pasta cooking water. Sprinkle with the lemon zest, add goat cheese to taste and toss. Top with toasted pine nuts and serve.

Like a (French) Schoolgirl

I recently read about a classic children's snack from France: a sandwich of radishes on buttered bread. Though it may sound random to those of us who grew up eating Goldfish crackers or saltines and peanut butter, I thought it was such a fun idea for a little snack.

I love the peppery bite of radishes, and must admit that I'll eat anything made with butter. (When I was little, I'd sneak bites of cold butter from the stick when no one was looking.) There are beautiful radishes in the market now, so I decided to give it a try.

I had some dill in the refrigerator that only had a few good days left, so I softened the butter and mashed in some chopped dill and a bit of Kosher salt and freshly ground pepper. With the cold, pinky-red radishes on fresh baguette from the 2nd Street Bakery, it was a simple, perfect combination. I think I'm in love.

Radishes with Herb Butter on Baguette
serves 1
3 tablespoons softened butter
1/2 tablespoon fresh dill, chopped
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 radishes, sliced
4 slices fresh baguette

Combine butter, dill, salt and pepper. Spread mixture on bread, then top with radishes.

Panzanella

There's a wonderful bakery and coffee shop in Gainesville called 2nd Street Bakery that is just about the coolest place I've seen open in Gainesville since I've been here. (Tied with Satchel's Pizza, of course.)

The bread and pastries at 2nd Street are addictively good, especially the crusty French baguette. It's so big, though, that Jason and I rarely eat the whole thing before it gets stale.

We've done everything from fresh bread crumbs to French bread pizza (this Cooking Light recipe is especially good) but I have to say my favorite use-up of the last bits of baguette is panzanella salad. Italian cooks waste nothing, so this salad was likely born out of necessity as a way to use their stale bread and just about any veggie their gardens grew.

Whether your bread is a little stale or fresh from the bakery, the croutons are definitely my favorite part. I've seen a million different varieties of this salad, but to me, the simpler the better. Choose tomatoes that are sweet and in-season. If you can't find big tomatoes that meet the taste requirement, grape tomatoes are almost always sweet. I don't love raw onions, but if you do, red onion is a traditional addition.

Panzanella
serves 4
1 medium or 1/2 to 3/4 of a large crusty baguette
2-3 tablespoons extra virgin olive oil
Big pinch of Kosher salt
5 grinds of black pepper
3-4 tomatoes, seeded or 1 pint grape tomatoes
1 cucumber

Dressing
Juice from 2 lemons
1 clove of garlic, finely minced or grated with a microplane
3 tablespoons extra virgin olive oil

Preheat oven to 400 degrees. Cut baguette into bite-sized cubes. In the salad bowl, toss cubes with olive oil, salt and pepper. Spread on a baking sheet and bake for 10 minutes or until golden.

Meanwhile, cut tomatoes in bite-sized chunks. Peel cucmber, cut in half lengthwise and with a spoon, scoop out seeds. Cut cucumber into bite-sized chunks and toss with tomatoes in salad bowl.

In a small bowl, whisk together dressing ingredients. Stir in croutons and toss everything with dressing. Let sit for a few minutes before serving.