A Few Good Men

I want to take a moment to thank all the dudes out there who read this blog. Sure, lovely bitches make up the majority of my readers; however, it makes me happy to know that at least a handful or more men are reading what I have to say as well. 

Yes, upon first glance this blog appears overly feminine - the title alone probably dissuades a lot of guys from ever daring to read any further. But the feminine look is simply due to the fact that this blog was initially started for all my female friends who needed and asked for my cooking advice. I made the blog appeal to the people who were my guaranteed readers. 

But as you probably (hopefully) noticed by now, the topics I write about are gender neutral. Everyone should know how to defrost meat safely, identify hydrogenated oils, and have easy access to delicious and nutritious recipes. So thank you, men, for taking the time to read past the word "bitches" and read up on food-related issues that are relevant to you too. 

All that said, I only have one complaint about my male readers: I have yet to receive any questions from you! My gal pals send emails, or comment on posts, with questions about shopping, preparing, and cooking healthy food; and I try my best to answer. Perhaps the men are intimidated to ask. Perhaps they don't want to know a healthier way to make buffalo chicken wings...or maybe they do. But men, if you never ask, there is no guarantee that I will share a recipe or answer a question you may be especially interested in knowing. 


So, to the few good men out there who read this blog: What are your food-related questions? What recipes do you want to learn? Even though "bitches" is in the title, I want everyone to get as much out of this blog as possible! 


Don't be shy! Comment on this post or email me at brunch4btchs@gmail.com

Pasta for Papa

Happy Father's Day to all you wonderful dads out there! For those of you trying to figure out what to make for your fathers or husbands, look no further. If there is anything I know that dads like to eat (especially my father), it's pasta. Sure, a fancy steak with lobster mashed potatoes would be nice - and if you attempt to make such a meal, please let me know how you did it and how it turns out. But to me, nothing says "made from the heart" more than a delectable, well-made plate of pasta. I have a few suggestions, from past pasta posts, for you to make tonight. I also have a new recipe for you to try. Below is my take on Vegetarian Times' Spicy Broccoli Raab with Gemelli recipe (this is what I made with my broccoli raab from the farmer's market). This meal is quick, easy, and delicious; and if you or your dad don't like the taste of broccoli raab (one of my favorite bitches comes to mind here...) you can always use another kind of green, such as kale, swiss chard, collard greens, mustard greens, beet greens, spinach, or even good ol' broccoli! I used the type of pasta called for in the recipe - gemelli - but honestly it didn't add anything special to the dish; so feel free to use whatever kind of pasta you like! Put a little love into your dinner plans, make some pasta for your papa, and have a wonderful meal tonight!


Pasta for Papa Suggestions:
1. Pasta and Eggplant with Ricotta Sauce
2. Sicilian Cauliflower Pasta
3. Pumpkin Pie Pasta Bake
4. Bucatini with Shrimp and Pesto
5. Sweet Potato Gnocchi
6. Ricotta Gnocchi 


And remember these important tips about cooking pasta!


Spicy Broccoli Raab (or any other greens) with Pasta
Serves 4
Ingredients:
-1 cup pasta
-1 large bunch of broccoli raab (or other greens), cut into 2-inch pieces
-2 tablespoons olive oil
-1/4 cup golden raisins or dried currants
-4-5 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1/4 cup shelled pistachios, chopped
-2 tablespoons Marsala wine, optional
Optional: 
-fresh grated parmesan cheese


Directions:
1. Cook pasta according to package, reserve 1/4 cup pasta water
2. Blanch broccoli raab (boil salted water in a saucepan, drop broccoli raab in saucepan for 2 minutes) and drain.
3. Heat large skillet, add olive oil, garlic, red pepper flakes, and golden raisins/currants. Cook for 30 seconds.
4. Add broccoli raab and cook for 4 minutes, until broccoli raab is tender and still a bright green color, add pasta water if pan gets too dry. 
5. Place pasta in a big bowl and add broccoli raab mixture, pistachios, and Marsala wine (if using). 
5. Serve and top with fresh grated cheese, if desired. 


Enjoy! 

Crunchy Brown Rice Salad

So you were intrigued by the raspberry-rhubarb muffins. But I know you are secretly waiting to find out what else I made with my farmer's market frenzy of food. And boy, do I have a yummy recipes for you! There was a recipe in the latest Bon Appetit magazine that looked delectable, but didn't include any of the veggies I purchased. So I improvised, kicked the recipe up a notch, and added a variety of the vegetables eagerly sitting in my fridge. The result: a fantastic grain salad that provided five meals! Crazy! Lunch, dinner, lunch, lunch, dinner...Check out the optional ingredients you can add in to the salad, so that you're not eating the same meal over and over again.


Crunchy Brown Rice Salad (inspired by Brown Rice Salad with Crunchy Sprouts and Seeds, from Bon Appetit) 
Servings: 5 (about 1-1 1/2 cups per serving)


Ingredients:
-1/2 cup brown rice
-1 cup lentils
-2 garlic greens, divided & chopped
(use scallions or chives instead!)
-1/3 cup olive oil
-juice from 1 lemon
-1 zucchini, grated
-8 radishes, chopped
-1/3 cup sunflower seeds, toasted
-1/3 cup almonds, toasted & chopped
-1/2 teaspoon salt, plus more to taste
-1/2 teaspoon pepper, plust more to taste


Directions:
1. Cook brown rice according to package; cook lentils according to package
2. In food processor, combine 1/2 of garlic greens, olive oil, lemon juice, salt, and pepper to create dressing.
3. Combine remaining 1/2 of garlic greens with rice, lentils, zucchini, radishes, seeds, and nuts. Pour dressing over salad and mix well. 


Optional add-ins:
-4 raw asparagus spears, cut into 1 inch pieces
-2 tablespoons crumbled gorgonzola cheese
-2 tablespoons dried currants, raisins, or craisins


So, have you visited your farmer's market yet?

Raspberry-Rhubarb Muffins

When I think of rhubarb, I automatically think of strawberries. Strawberry-rhubarb pie, strawberry-rhubarb crisp, strawberry-rhubarb crumble. The two ingredients are a perfect match, both seasonally and taste-wise, just like peanut butter and jelly. So when I was glancing through one of my cookbooks, and came upon a recipe for raspberry-rhubarb muffins, I was very much intrigued. Hmm...I never thought to pair raspberries with rhubarb... The recipe seemed rather simple, and sounded quite delectable; plus, it was a recipe from the Flour Bakery cookbook, so how bad could it be? 


Not bad at all. In fact, the muffins were insanely delicious. Buttery, not too sweet, and a perfect combination of flavors. Raspberry-rhubarb...who knew?

Regardless of whether you're pairing rhubarb with raspberries, strawberries, or pineapple (yes, I have a recipe for pineapple-rhubarb salsa...I have yet to make it, but now I am more willing to try!), remember that rhubarb is a seasonal treat. If you miss it, you have to wait a whole year until rhubarb comes back on the market. And that would be oh-so sad. So go to your farmer's market, and if they still have rhubarb, by a few stalks and make something yummy!


For those of you who have tried rhubarb before, what's your favorite rhubarb dish? 

Farmer's Market Frenzy

June is a glorious month. Top two reasons: 1. Summer officially begins 2. Farmer's markets are up and running! If you don't live in sunny California - where farmer's markets filled with fresh produce are open year round - then the summer months when farmer's markets become available are something to cherish. Saturday, June 2nd was the grand opening of my neighborhood farmer's market. It was pouring rain and absolutely miserable outside - the worst weather you could ask for on opening day of an outdoor farmer's market. But I charged forward, threw on my raincoat, and merrily greeted each stand that I passed. Needless to say, my excitement of being able to buy fresh produce meant I went a bit overboard with my purchases. The end result: a farmer's market frenzy of produce...

From left to right: radishes, rhubarb, bok choy, arugula, asparagus, broccoli rabe, garlic greens, cilantro

So what did I do with all this bounty? Recipes to follow!

Do you go to your local farmer's market? If not, you should stop on by. Simply seeing all the magnificently bright colors of produce will inspire you to cook!

Be a Builder

Fact: you have more time to cook a meal on the weekend than during the week. Obviously if you go away for a weekend, or have some sort of tournament or event to attend all weekendlong, then you're just as crammed for time to cook on the weekend as the weekday. But, your average Saturday or Sunday yields much more time to prep and cook food. So why not take advantage of that time and cook some of your weekday food on the weekend? Make a couple of dishes on Sunday evening and then build on these dishes during the week - that way you're not eating the same two things over and over and over...Save yourself the headache and trouble of cooking a meal, from scratch, at 8:30pm on a Wednesday night, after a long day of work. Instead, make the more time-consuming recipes on Saturday or Sunday, and make no-hassle side dishes (or add to the original recipe) during the week. Last week I tried to lead by example, so here's what I made (recipes at the bottom of this post):


Monday night (it was a holiday, so I had time to cook. Normally this would be done on Sunday): 
1. Salmon with Herb Salsa Verde 
2. Brown Rice with Charred Onions & Kale







I ate these two dishes together as my Monday night meal. Then, I started to build:


Tuesday lunch: Brown Rice w. Charred Onions & Kale (add nuts & cheese - 2 tablespoons of each)
Tuesday dinner: Salmon with Herb Salsa Verde and Leafy No-Lettuce Salad


Wednesday lunch: Salmon Sandwich (spread salsa verde on 2 slices whole grain bread, add leafy greens & salmon)
Wednesday dinner (right): Brown Rice w. Charred Onions & Kale (with kalamata olives and blue cheese) and Spring Vegetable Saute


Thursday lunch: Brown Rice w. Charred Onions & Kale (with dried cranberries) and Leafy No-Lettuce Salad
Thursday dinner (left): Spring Vegetable Saute (combined with orzo and crumbled feta cheese)


Friday lunch: Leafy No-Lettuce Sandwich (spread dressing on 2 slices whole grain bread and add leafy greens, peaches/nectarines, and some avocado slices)
Friday dinner: cook something new!


I was never bored with the food I ate. Even if I was eating the same recipe, I did something (mixed in some nuts, or added a side dish) to change it up. Yes, this requires planning, which means taking time to do so (about 10 minutes...maybe 20 if you get distracted). But at the end of the day, planning ahead and building on top of your recipes will make your life a hell of a lot easier. In all honesty, not all of my weeks look like this. That's mainly because there are some nights where, despite my long hours at work, I still want to cook when I get home - I enjoy cooking and find it relaxing. However, for those of you still at the point where cooking is a chore - you do it because you need to feed yourself, not to have fun or relax - then planning out meals on the weekend and building on them throughout the week may be just right for you. Regardless of how often you want to cook throughout the week, it never hurts to plan, and more importantly, it never hurts to be a builder.


Salmon with Herb Salsa Verde (a variation of Bon Appetit's Grilled Skirt Steak with Herb Salsa Verde)
Makes 3 servings of salmon & salsa
Ingredients
-1/4 cup olive oil, plus 3 tablespoons
-4 garlic cloves, minced
-grated lemon zest from 1 lemon
-1 cup fresh herbs (thyme, mint, basil, whatever you have), chopped
-1 cup parsley, chopped
-1 10oz. piece of salmon (I used a frozen piece from Trader Joe's and it worked splendidly; you could easily use chicken or tofu)
-salt & pepper


Directions
(For herb salsa verde):
1. Mix 1/4 cup olive oil, garlic, lemon zest, and some salt & pepper in a bowl. Let marinate for 20 minutes (meanwhile, you can chop all your herbs and get started on other recipes)
2. After 20 minutes, add all herbs to bowl and let sit for 10 minutes
3. Stir in additional 2 tablespoons of olive oil
(For salmon):
1. Heat skillet on medium heat, add 1 tablespoon of olive oil
2. Season salmon with salt and pepper
3. Place salmon in skillet, skin side down, and cover for 3-5 minutes
4. Flip salmon to cook other side for 3-5 minutes, until just cooked through 
5. Place 1/3 of salmon on a plate and spread herb salsa verde on top


Brown Rice with Charred Onions and Kale (a variation of Bon Appetit's Wheat Berries with Charred Onions & Kale)
Makes 4 servings
Ingredients
-1 cup uncooked brown rice
-1 1/2 onions, sliced
-1 bag frozen kale, slightly thawed (*hint, take the bag out when you start to prep for this recipe; you can use fresh kale if you want, but it will take more time for it to cook down)
-lemon juice from 1 lemon (*hint, use the lemon juice from the lemon you zest for the herb salsa verde)
-salt & pepper
-olive oil


Directions
1. Cook brown rice according to package
2. Heat about 1 tablespoon olive oil in skillet over medium-high heat
3. Add onion slices and cook until charred, stirring occasionally (onions should look crisp, but not burned); transfer to bowl
4. Add 1 tablespoon olive oil to same skillet, and place entire bag of frozen kale into skillet
5. Cook kale until it is entirely thawed, and heated through
6. Combine kale, onions, and brown rice in bowl; add lemon juice & mix well. Season with salt and pepper.


Leafy No-Lettuce Salad (variation of Bon Appetit's Leafy No-Lettuce Salad)
Makes 3 servings
Ingredients
-lemon juice from 2 lemons
-1 shallot, minced
-3 tablespoons olive oil
-2 nectarines, sliced
-6 cups leafy greens (I used a "baby spinach & spring mix")
-1 cup parsley, chopped
-salt & pepper
Optional: 1/2 each of nuts and crumbled cheese


Directions
1. Combine lemon juice and shallot, and let sit for 5 minutes (meanwhile, slice your nectarines & chop your parsley!)
2. Add olive oil to lemon juice & shallot; mix well and season with pepper
3. Combine leafy greens, parsley, and dressing together
4. Serve greens on top of nectarines; top with nuts & cheese, if using
*only combine the greens & dressing that you're planning to eat; save the remaining dressing and greens for later use - if you combine all the dressing with all the greens, your leftovers will wilt & become soggy


Spring Vegetable Saute (a variation of Bon Appetit's Spring Vegetable Saute)
Makes 2 large servings
Ingredients
-zest and juice from 1 lemon
-1 15oz. can artichoke hearts (packed in water), drained & sliced in half
-1/2 12oz. package frozen asparagus spears (again, Trader Joe's variety)
-1 cup frozen shelled edamame, thawed (use another kind of bean, like fava or lima beans)
-1 tablespoon olive oil
-1 tablespoon butter
-1/2 red onion, chopped
-salt & pepper


Directions
1. Bring pot of water to a boil. Add edamame for 30 seconds; scoop out with slotted spoon and place in bowl of cold water.
2. Bring water back to a boil, add asparagus spears for 30 seconds. Drain water, and add asparagus spears to bowl of cold water
3. Slice asparagus spears into 1-2 inch  pieces
4. Heat pan over medium heat; add olive oil & butter
5. Add onion and cook for 5 minutes, until translucent
6. Add artichoke hearts, edamame, and asparagus to pan; cook for about 5 minutes (stir occasionally)
7. Stir in lemon juice and season with salt & pepper