The Best Soup EVER

I am not a soup connoisseur...I haven't been cooking long enough to be one. But this past Monday I made a soup that, thus far in my life, is the best soup EVER. And I'm not being biased because I made it. Brendan's reaction was just as amazed as mine. He took a bite of soup and said, "Gina, this is one of the best soups you've ever made. No joke". Though I cannot take credit for the recipe, I will take credit for doing a terrific job of following instructions! Seriously, if you have time to make this soup over the weekend or sometime in the near future, DO IT. It is so frickin' easy to make and will blow away your taste buds when you try it. You will not regret the decision to make this amazing recipe. 

Sweet Potato, Apple, and Chipotle Soup (from Moosewood Restaurant: Cooking for Health)
Serves 10 (1 cup servings) or 5 (2 cup servings)

Ingredients:
-2 tablespoons vegetable oil
-1 large onion, chopped
-2 garlic cloves, minced
-3 celery stalks, thinly sliced (about 1 cup)
-2 large sweet potatoes, peeled & thinly sliced (about 5 cups)
-1 large apple, chopped
-1 tablespoon canned chipotle pepper in adobo sauce, minced (add extra for more heat!)
-4 cups vegetable broth
-1 cup water
-1 1/2 teaspoons salt
-1/2 heaping teaspoon ground cinnamon
-1/4 teaspoon ground black pepper
-1 cup unsweetened apple juice

Directions:
1. In a medium soup pot, warm the oil. Add the onions & garlic and cook for 5 minutes. 
2. Add all remaining ingredients, except for the apple juice. Bring to a boil, then cover and simmer for 20-30 minutes. 
3. Turn the heat off. Add the apple juice to the pot. Using an immersion blender, or working in batches in a blender, puree the soup until it is smooth. 
4. Enjoy! 

*Note: depending on how much chipotle pepper you use, this soup will be pretty darn spicy. Be sure to have some good bread, cheese, or a glass of milk on the side!

Party Food vs. Healthy Food

The holiday season is over. No more cookie swaps, gift exchanges, or $200 ticket purchases for a new year's eve party that ends up being a dud. But just because the presents, trees, cookies, and awkward midnight kisses are gone does not mean that all fun times must come to an end. Parties, get togethers, and post-new years gatherings can still occur! Sure, you made the resolution to eat healthier; however, parties and healthy food can co-exist. Don't believe me? 

At my 2012 new year's eve party I made a wide array of dishes. There were vegetarian, gluten-free, and lactose-free options. I tried to accomodate all potential food allergies, restrictions, and diets. Attendees of the party can attest that the food tasted awesome--leftovers were few and far between. However, unbeknownst to many guests, basically everything they ate at the party was healthy. A few treats went untouched by my magic healthy-food-wand (like the onion dip and cookies). But the other typically fatty and caloric dishes--like artichoke dip and caesar salad--were actually healthy versions of their not-so-good alter-egos. 

The next time you plan a party, cook dinner, or want to impress your friends, make some of these delectable party treats that are actually pretty great for our bodies too. It's 2013...we should all know by now that tasty food can be healthy too.


Caramelized Onion and Shallot Dip (from Bon Appetit)
(vegetarian, gluten-free)
This is still a "sometimes" dish. But to make it healthier, use all greek-yogurt instead of sour cream. That's the only "unhealthy" component of the dish. I followed the recipe verbatim, so I figure you can just look at the link, rather than have me type it all out for you!


Lemon and Herb Hummus (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-2-15oz. cans of chickpeas (preferably low-sodium), rinsed and drained
-2 cloves of garlic, cut into a few pieces
-2-3 tablespoons tahini (sesame seed paste)
-1 lemon, juiced
-1 teaspoon red pepper flakes (less if you don't like spicy)
-1/4 cup olive oil
-1/4 cup parsley, chopped 
-3 tablespoons dill, chopped
-3 tablespoons basil, chopped
-2 tablespoons water (more if needed)
-1 teaspoon salt

Directions:
1. In a food processor or blender, combine the chickpeas, garlic, tahini, lemon juice, red pepper flakes, and olive oil. Pulse.
2. Add water, to help mixture become a smooth consistency.
3. Scoop hummus into a large bowl and add all the herbs and salt. Mix well. 
4. Serve with raw veggies, baked pita chips, bread, or chips!

Tofu Salad (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-1 block of extra-firm tofu, water squeezed out of it and chopped into small pieces
-1/4 cup golden raisins
-2-3 celery stalks, diced (small)
-1/4 cup parsley, chopped
-3 tablespoons sun-dried tomatoes, diced
-3 tablespoons whole-grain mustard
-1/2 lemon, juiced
-3 tablespoons olive oil
-1/2 teaspoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes

Directions:
1. To make dressing: combine mustard, lemon juice, and oil in a small bowl. Whisk together and set aside
2. Combine tofu, raisins, celery, parsley, sun-dried tomatoes, salt, pepper, and red pepper flakes in a bowl. 
3. Add dressing to tofu mixture and stir well, making sure that all of mixture gets coated. 

Baked Artichoke Dip (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free)
Serves 8
Ingredients:
-3/4 bag frozen spinach, thawed and excess water squeezed out of spinach
-1.5-15oz. can of cannellini beans, rinsed and drained
-1-14oz. can of artichoke hearts, drained
-2 garlic cloves
-1 teaspoon red pepper flakes
-1 teaspoon dried oregano
-1 teaspoon salt
-1/4 cup parsley, chopped
-3 tablespoons olive oil
-1/2 lemon, juiced
-1/2 cup Parmesan cheese, grated
-1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees fahrenheit. Coat an 8x8 baking dish with oil.
2. Combine the garlic, red pepper flakes, oregano, salt, and parsley in a food processor. Pulse a few times, to coarsely chop.
3. Add the beans, artichoke hearts, olive oil, and lemon juice. Pulse until a chunky puree forms. Place mixture in a bowl.
4. In a separate bowl, combine the Parmesan cheese and mozzarella. 
5. Add half of the cheese mixture and the spinach to the bowl with the bean-puree. Mix well.
6. Spread mixture into greased 8x8 baking dish. Sprinkle remaining cheese on top of mixture. Bake for 15-20 minutes (top should be browned and bubbly).

Caesar Salad
(gluten-free)
Serves 8-10
Ingredients:
-2 heads of romaine lettuce, chopped
-2/3 cup silken tofu
-1/2 lemon, juiced
-2 tablespoons Dijon mustard
-2 cloves garlic
-2 teaspoons anchovy paste
-1/2 teaspoon salt
-1/4 cup Parmesan cheese
-2 tablespoons olive oil
-2 tablespoons balsamic vinegar

Directions:
1. To make dressing: combine tofu, lemon juice, mustard, garlic, anchovy paste, salt, parmesan cheese, oil, and vinegar in a food processor. Pulse until mixture is a smooth consistency. 
2. Toss romaine with dressing. 
*Try adding some croutons, shaved parmesan, or chunks of cooked chicken!

Sweet Potato Wedges (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-10 sweet potatoes, cut into thick wedges (leave the skin on; just be sure to wash the sweet potatoes well)
-3 tablespoons olive oil
-4 teaspoons paprika
-2 teaspoons garlic powder
-1 teaspoon chili powder
-1/4 cup fresh rosemary, minced
-1 teaspoon salt
-1 teaspoon ground black pepper

Directions:
1. Preheat oven to 400 degrees fahrenheit
2. In a large bowl combine all ingredients together, making sure to evenly coat the potatoes
3. Spread potatoes evenly onto baking sheets. Be sure not to overcrowd the baking sheet--otherwise potatoes won't become crispy
4. Bake in the oven for 30-40 minutes. Check every 10 minutes to toss potatoes and make sure they are browning, but not burning (black color).

Cranberry-Chip Cookies
These are so darn good that trying to make them healthy would just be a sin. One cookie never hurt anybody...just don't eat all 60 at once!
Makes 60 cookies
Ingredients:
-2 sticks butter, softened
-1 cup light brown sugar
-1/2 cup granulated sugar
-2 teaspoons vanilla extract
-2 large eggs
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 1/4 cups all-purpose flour
-1-12oz. bag of semi-sweet chocolate chips
-1/2 12oz bag of white chocolate chips (about 1 cup)
-1 1/2 cups dried cranberries

Directions:
1. Preheat oven to 375 degrees fahrenheit
2. In a large bowl, use an electric mixer to beat together butter, both sugars, and vanilla extract until fluffy.
3. Beat in the eggs, baking soda, and salt
4. On low speed, gradually beat in flour until well combined
5. Using a spoon, add both kinds of chocolate chips and dried cranberries.
6. On non-greased baking sheets, drop heaping teaspoons of dough about two fingers apart. 
7. Bake for 8-10 minutes, until edges are brown. 

This is not "health" food, but every party should have a few treats!

Eat Your Colors

I apologize for such a belated post. As you can imagine, the past week of finishing up work in time for vacation can be quite hectic and to be honest, I just did not have time to finish this post. But, here it is--Eat Your Colors!

You have probably heard it before--eat as many colors of fruits and vegetables as possible. Eat a rainbow. Sure it may sound silly, but this motto has merit. Different colors mean different nutrients. Each color helps your body in a unique way. For example, red fruits and veggies help your heart and blood system, whereas green fruits and veggies help your bones. Do you see where I'm going with this? That perhaps it is a good idea to eat a variety of colors of fruits and veggies? Well it is. Remember what you learned in elementary school...you want your plate to look like a rainbow (or to have at least three different colors present at all times). During the holiday season, it is especially difficult to eat healthfully. But, if you try to keep as many different colors of fruits and veggies on your plate, then at least you'll be giving your body some of the TLC it needs during a time of cookies, cakes, and other not-the-best-foods-for-us. 

In need of some recipes to make the rainbow on your plate complete? I have orange, yellow, green, and purple recipes below! 

Harvest Medley (from Southern Cooking)
Serves 6
Ingredients:
-1 winter squash (I used a sugar pumpkin, but you could use butternut, acorn, delicata, et.), cut into chunks
-2 sweet potatoes, cut into chunks
-2 tablespoons canola oil
-1 apple, chopped

-3 tablespoons butter, melted

-1/4 cup honey

-1/4 cup orange juice

-1/2 teaspoon cinnamon

-1/8 teaspoon nutmeg

-1/2 cup walnuts, chopped and toasted (if desired)

-canola oil spray

Directions:

1. Preheat oven to 375 degrees fahrenheit. 

2. Combine winter squash and 1 tablespoon oil in a bowl and mix. Spread onto a baking sheet. 

3. Combine sweet potatoes and 1 tablespoon oil in a bowl and mix. Spread onto another baking sheet.

4. Bake squash for 10-15 minutes; bake sweet potatoes for 15-20 minutes (should be able to easily pierce with a fork).

5. Meanwhile combine melted butter, OJ, honey, cinnamon, and nutmeg in a microwave safe bowl and microwave for 30-60 seconds, until mixture starts to bubble and is hot to touch. 

6. Coat a 9x13 inch baking dish with spray oil. Combine the squash and sweet potatoes in the baking dish. Pour the butter mixture evenly over. 

7. Bake for 15 minutes and then sprinkle chopped apple on top. 

8. Serve warm and sprinkle with walnuts. 

Roasted Squash and Brown Rice Casserole with Lemon-Tahini Sauce (adapted from Bon Appetit)
Serves 2
Ingredients:
-1 winter squash, cut into small chunks (I used butternut, but again you can use whatever type you want!)
-1 tablespoon canola oil
-juice from 1 lemon
-1 tablespoon tahini (sesame seed paste...it's what you use to make hummus)
-1/2 cup uncooked brown rice (or any other grain you want--barley, bulgur, quinoa)

Directions:
1. Preheat oven to 350 degrees fahrenheit; cook rice according to package
2. Combine squash with oil and spread on a baking sheet. Bake for 30-40 minutes, checking every 15 minutes to give the mixture a stir.
3. In a small bowl, combine the lemon juice and tahini. Mix well. 
4. When squash is done roasting, drizzle the tahini sauce on top and mix well. 
5. In a bread pan, layer the brown rice on the bottom and top with the squash mixture. Bake for 15-20 minutes in the oven.
6. Serve warm!

Brasicca Oleracea Salad
Serves 2
Ingredients:
-1 head of romanesco, cauliflower, or broccoli chopped into chunks
-1 tablespoon olive oil
-1/2 teaspoon ground black pepper
-8 black oil-cured olives, pitted and chopped
-1 tablespoon capers
-1/4 cup parsley, chopped (you can add more or less parsley, depending on your taste) 
-2 tablespoons crumbled feta cheese

Directions:
1. Preheat oven to 400 degrees fahrenheit. 
2. Combine romanesco/cauliflower/broccoli with oil and ground pepper in a medium bowl. Coat well. 
3. Spread mixture onto a baking sheet and bake for 20-30 minutes (check every 10 minutes and once the veggie starts to brown, it's done).
4. Combine remaining ingredients with roasted veggie in a bowl. Serve at room temperature


Red Cabbage and Apple Salad
Serves 4
Ingredients:
-1 red cabbage, thinly sliced

-2 apples (I recommend honey crisp, gala, fuji, or golden delicious), thinly sliced

-2 tablespoons olive oil

-2 1/2 teaspoons salt 

-1 teaspoon fennel seeds

-4 tablespoons apple cider vinegar

-ground pepper

Directions:
1. Heat the oil in a skillet over medium heat
2. Add the sliced cabbage and cook for about 10 minutes--stirring constantly--until cabbage starts to wilt and turns a deep purple color
3. Add the apples, fennel seeds, salt, and cider vinegar. Cook over medium-low heat for 20 minutes--stirring occasionally--until apples are soft 
4. Top with freshly ground pepper and serve warm

One-Bowl-Wonders

Making a meal with various side dishes can be fun and enjoyable (albeit, time intensive). And sometimes making a meal that is a one-bowl-wonder is just as satisfying. A one-bowl meal is nothing to feel ashamed or embarrassed by; and making this type of meal is not a sign of laziness, nor is it due to lack of creativity. Some meals just taste better in a bowl! Plus...these types of meals are usually quick to make and require far less clean-up than a multi-dish meal. 

The reason I am even writing this post is because over the past couple of days I found myself cooking one-bowl meals, for no real rhyme or reason. The recipes were incredibly delicious, easy to make, and perfect meals for those looking for relatively simple cooking. So I figured, why not share these recipes with you all? Try 'em out and let me know your thoughts!

Do you ever make one-bowl-wonder meals? If so, what are they? 

Spaghetti Squash Scampi
Serves 2
*this recipes only uses half of the spaghetti squash, but I recommend cooking the whole thing and using the remaining half for another dish!

Ingredients:
-1 spaghetti squash, cut in half (lengthwise) and seeds discarded 
-1 leek (or onion), chopped - be sure to clean the leeks
-1 tablespoon butter
-1 tablespoon olive oil

-4 garlic cloves, minced
-1/2 teaspoon red pepper flakes

-2 tablespoons capers
-6 black cured olives or kalamata olives
-1/2 cup white wine
-2 cups frozen shrimp, scallops, and/or squid, thawed (I used the frozen seafood mix from Trader Joe's which consists of all three: scallops, shrimp, and squid)
-dash of ground black pepper
-handful of parsley, chopped
-Parmesan cheese, as topping

Directions: 
1. Preheat oven to 375 degrees fahrenheit. Place squash (cut side down) in a 9x13 baking dish and add 1 cup of water. Bake for 35 minutes or until a fork can easily pierce through the squash skin. Wait for squash to cool, then scrape out insides of one half of squash into a bowl (it looks like spaghetti...hence the name of the squash). 
2. Heat oil and butter in a skillet over medium heat. Add leeks and cook for 5-7 minutes, until translucent & just beginning to becoming a golden color.
3. Add garlic and red pepper flakes to skillet; stir for another 1 minute. 
4. Add the capers, olives, and white wine. Simmer for 2-3 minutes, stirring occasionally. Add seafood to skillet and simmer for additional 5-8 minutes, until shrimp starts to curl & become pink, and/or other seafood is cooked through (goes from translucent color to solid white). Add ground black pepper. 
5. Stir in parsley and mix well. Serve in a bowl and top with cheese.

Quinoa, Sweet Potato, & Kale Bowl
Adapted from Moosewood Restaurant Cooking For Health cookbook
Serves 4

Ingredients:
-2 tablespoons olive oil
-1 red onion, chopped
-1 hot pepper (like jalapeno or chile) or 2 garlic cloves, minced
-1 sweet potato, diced
-1/2 teaspoon salt
-3/4 cup quinoa, rinsed & drained according to package
-1 1/2 cup water
-1 bunch kale, leaves thinly sliced, and stems separated & chopped
-2 garlic cloves, minced
-1 teaspoon red pepper flakes
-3 tablespoons dried currants, raisins, or dried cranberries
-2 scallions, minced
-1/2 lemon, juiced
-ground black pepper
-3 tablespoons crumbled cheese (such as gorgonzola, feta, or goat cheese)

Directions:
1. Warm 1 tablespoon of olive oil in a saucepan over medium heat. Add the red onion and hot pepper (or garlic), and sauté for 5 minutes until translucent. 
2. Add sweet potato, salt, and a dash of ground black pepper to saucepan; stir for 2 minutes.
3. Add quinoa and water to saucepan. Bring to a boil, then simmer for 15-20 minutes, until water is absorbed and sweet potato is tender.
4. As saucepan simmers, heat a skillet over medium heat. Add garlic, chopped kale stems, and red pepper flakes. Cook for 2 minutes, until kale stems start to soften. 
5. Add kale leaves to skillet and sauté until leaves are wilted, but still bright green. You may need to add 1/4 cup of water to help steam the leaves a bit. 
6. In a large bowl combine quinoa mixture with kale. Add the dried currants, scallions, and lemon juice. Mix well. 
7. Serve in a bowl and top with crumbled cheese.

Back From the Dead

Greens are still among us. Go to any local farmers market and you will find fresh looking bunches of kale, collards, mustard greens, and broccoli rabe alike. But what happens once you take that gorgeous bouquet home and store it in your refrigerator? I don't know about you, but after one day of sitting in my refrigerator the whole bunch wilts. Pathetic. The last thing you want to do is eat a pile of limp, wrinkled greens, but the alternative - to throw out the greens - is even less appealing. You just spent all that money on local produce and now you are just going to throw it away? Fortunately, there is a solution. You can revive your greens back from the dead. 


Here is what to do. Place your drooping greens in a large bowl (large enough to fit all of the greens, preferably including the stems). Fill the bowl with cold water and drop a handful of ice cubes in the bowl as well. Let the greens sit for a few hours in this nice, cold, ice bath. My advice: do this before you go to bed, so that the greens have all night to recuperate. The next morning: ta-da! Your greens will be happy, alive, and ready for eatin'! This trick also works with herbs. They just need a little fresh water to perk up.

Sad, pathetic kale after 1 day in the fridge

Happy kale after a long, ice bath. Ready to be cooked! 

And what can you do with your greens once they are revived? Here is a delectable dish, perfect for these warm (yet at the same time chilly) September days:

Kale with Sweet Potatoes (adapted from Moosewood Restaurant: Cooking for Health)

Serves 2

Ingredients:

-1 medium sweet potato, cut into 1 1/2 inch chunks

-1 tablespoon olive oil

-1 teaspoon mustard seeds (if you don't have these, don't worry 'bout it!)

-2 garlic cloves, minced

-1/4 teaspoon red pepper flakes

-1 teaspoon curry powder

-1/2 bunch of kale, chopped

-pinch of salt

-2 tablespoons water

-1/2 tablespoon soy sauce

-ground black pepper

Directions:

1. Steam sweet potatoes until fork can easily pierce through (about 10 minutes).

2. Heat skillet over medium heat and add olive oil. Add mustard seeds and as soon as they start popping, add the garlic and red pepper flakes; cook for 1 minute.

3. Add the curry powder, kale, and salt. Stir until kale wilts, 2-3 minutes.

4. Add water to pan, cover, and cook on low heat for about 5 minutes. 

3. Stir in sweet potatoes and soy sauce. Add black pepper, to taste. 

Serve with Caribbean Spiced Mahi Mahi with Habanero-Peach Butter (from the Turtle Bay Cookbook)

Burgers 'N Fries for All

It is officially September, which means that summer is coming to an end. However, the season for grilling, cookouts, and burgers with fries is hardly over. As I mentioned in my previous post (where I cooked a variety of meals for an incredibly eclectic group of eaters), one of the nights I made a burger-and-fries dinner that satisfied not only the carnivorous taste buds, but also the vegan and vegetarians in the room. To me, burgers with fries is a staple summer/fall meal, so it is important to be able to make this oldie-but-goodie for whomever. 

Fortunately, neither burger recipe takes very long to assemble and they both require relatively few ingredients. So, if you are looking for a quick, inexpensive, and delicious meal to make, these recipes are definitely fail-safe options. Before you start cooking, here are a few tips regarding the purchasing, prepping, and cooking of these recipes: 

1. Buy lean ground meat. What do I mean by this? When you look at the cover of a package of meat you will see two numbers. One of the numbers is much larger (80-93), the other number is much smaller (7-20). The larger number refers to the amount of meat in the package, while the smaller number refers to the amount of fat. Typically the less meat/more fat packages (80/20) are the cheapest option. However, when you cook that meat (especially in a burger), you will end up throwing most of the fat away - it either drips from the grill or you drain it from the pan. This means you are literally throwing away 20% of your money, since you are discarding - and therefore not eating - 20% of the package. Therefore, I encourage you to spend the extra dollar to purchase a package of lean (less fat) ground meat (90/10 or better still, 93/7). Not only is this a more economical buy (you get more meat for your money!), but it is also the healthier option of meat to eat. 

2. Buy low-sodium canned beans. Too much salt can have adverse health effects, so regardless of whether you have high blood pressure now, you should try to be conscious of the amount of salt you consume. Beans are usually canned in water and salt (to help preserve the beans). However, the amount of salt typically used is far too much and incredibly unnecessary. Fortunately, some companies have started canning their beans using significantly less salt. These cans are labeled as "low sodium". Regular canned beans can have as much as 20% of your daily value of sodium, whereas low-sodium options have only 5%. Chances are that in whatever recipe you are using the beans, you will add "a pinch" of salt, if not more; there is no need to start out using beans that already contain a high amount of sodium. Of course, there are other ways to get rid of some of this added salt (see tip #3), if for some reason you cannot purchase a low-sodium can option. But definitely try to buy your beans low-sodium whenever possible. 

3. Drain and rinse beans. This technique will help you get rid of 30-40% of the salt in canned beans. How do you drain and rinse? Pop open the can and dump the beans into a colander . Then, turn on the faucet and rinse the beans off with water. You will see bubbles forming (that is the salt), so when the bubbles start to subside you can stop rinsing (usually 30-40 seconds). Finally, let the beans sit in the colander in your sink in order to drain off all the water. Whether you use low-sodium or regular canned beans, this technique not only gets rid of a lot of the added salt, but also rinses away the congealed water that typically clings to the beans in the can. 

4. Use different cutting boards. Remember my post on defrosting meat? Do you recall how quickly bacteria multiplies and the only ways you can actually kill bacteria? If not, you should read that post again. For the burgers, one recipe uses meat and the other only uses vegetable/bean products. You do not want any of the bacteria from the raw meat cross-contaminating with the veggie burger. Why? Well, if the veggie burger does not heat through all the way to the center, then not all of the bacteria will be killed. Food poisoning anyone? Be safe and do not cross contaminate.

5. Have multiple topping choices. Though the standard lettuce-tomato-and-onion is always a winner, it is nice to have a variety of choices for your guests - and yourself. The topping choices I offered: spinach, lettuce, alfalfa sprouts, cucumbers, tomatoes, red onion, and avocado. Additionally, the condiments you use can make a difference as to how fantastic your burger will taste. Some suggestions: ketchup, mustard, mayo, horseradish, and salsa. Don't be afraid to think outside of the box!

Whether you are cooking for two, your family, or a crowd of hyped up football fans, you can feel confident in making these burgers 'n fries for all!

Ground Beef (or Turkey) Burgers
Ingredients:
-1 lb. lean ground beef (or turkey)
-1 egg
-2 green onions or 1/2 red onion, chopped
-1/2 cup breadcrumbs (tear up the ends of bread loaves!)
-1 tablespoon dijon mustard (or whatever mustard you have available)
-dash of cayenne pepper
-1/2 teaspoon salt
-1/2 teaspoon pepper

Directions:
1. Combine all ingredients in a bowl and mix well (with your hands)
2. Form into 7-8 patties (should be the size of your palm)
3. Heat either a pan on top of your stove to medium heat or an outside grill
4. Add patties and cook for about 8 minutes on each side; cook to an internal temperature of 160 degrees fahrenheit (if do not have a meat thermometer you should definitely buy one!) or cut a patty in the middle and see if it is pink enough for you.
5. Serve on top of whole wheat buns

Spicy Black Bean Burgers
Ingredients:
-1 15oz. can black beans (low-sodium!), drained & rinsed
-1/3 cup red onions or 2 scallions, chopped 
-1/4 breadcrumbs (again, tear up the ends of bread loaves!)
-1/4 cup store-bought salsa (use Newman's Own medium or mild salsa)
-1 teaspoon cumin 
-pinch of cayenne pepper

Directions:
1. Mash beans using a fork or potato masher
2. Mix in remaining ingredients
3. Use hands to shape 7-8 patties (should be the size of your hand)
4. Heat either a pan on top of your stove to medium heat or an outside grill
5. Add a drizzle of olive oil, then add patties and cook for about 8-10 minutes until browned on both sides
6. Serve on top of whole wheat buns!

Sweet Potato Fries

Ingredients:-4 sweet potatoes, cut into 1-inch wedges

-2 tablespoons canola oil

-1/2 teaspoon salt

-1/2 teaspoon pepper

-1/2 teaspoon cayenne pepper

Directions:

1. Preheat oven to 400 degrees fahrenheit or heat outdoor grill

2. Mix all ingredients in a large bowl; make sure potatoes are fully coated (drizzle a bit more oil if sweet potatoes seem too dry)

3. Cook for 25-30 minutes in the oven, stirring the sweet potatoes every 10 minutes; or grill for 20 minutes until a fork can pierce the potatoes

4. Serve hot, warm, or cold...they taste fantastic any way!

Good Grain Salads

Bon Appetit's June 2012 issue devoted an entire section to one of my favorite topics: grain salads. I already posted the recipe for one of the salads I made from this issue (Crunchy Brown Rice Salad), but there are a couple others I want to acknowledge. In a much earlier post I raved about grain salads - how they are a great go-to lunch that will keep you satiated and energized throughout your work day. And to boot, grain salads are an incredibly easy dinner and overall delectable meal...a one-bowl wonder. Unfortunately I did not have a lot of the ingredients called for in Bon Appetit's recipes, so I did what I do best...improvised with what I had. The result - two gorgeous grain salads that I will be sure to make again and again and again. What can I say? I love a good grain salad!

Curried Barley Salad (adapted from Curried Spelt Salad)

*please note that the only similarity between my recipe and Bon Appetit's is the spice mixture. I literally had NONE of the other ingredients...oh well, it still turned out fantastic!


Ingredients:
-1 cup uncooked barley
-2 tablespoons vegetable oil
-2 1/2 teaspoons curry powder
-2 teaspoons mustard seeds
-3/4 teaspoons ground cardamom
-3/4 teaspoons ground coriander
-1 sweet potato, diced 
-1/4 cup rice vinegar
-2 large shallots, sliced
-1/2 lemon, chopped with the peel
-1/2 block of tofu, cubed
-2 cups arugula
-salt and pepper to taste
**spices are only expensive if you buy them in a large grocery store in the baking aisle (total scam); go to your local dollar store, ethnic food groceries, or ethnic food aisles - spices in these places will usually cost you $1 


Directions:
1. Cook barley according to package
2. Heat oil in a skillet over medium heat; add curry powder, mustard seeds, cardamom, and coriander. Cook until you start to smell the spices and the mustard seeds have popped (about 3-4 minutes)
3. Add sweet potato to skillet and stir well to coat with spices; cook until sweet potatoes are tender and a fork can easily pierce through (10-15 minutes)
4. Add tofu cubes and stir until well coated; cook for 5 or so more minutes, until tofu starts to brown a little.
5. Add vinegar to skillet and cook until it evaporates; add shallots and lemon. Remove skillet from pan and keep stirring until shallots are wilted.
6. Combine barley and veggie-tofu mixture in a bowl; add arugula. Mix well. 


Great Grains Tabbouleh (adapted from Quinoa Tabbouleh)
*try this recipe with any kind of grain - the Bon Appetit recipe calls for quinoa, I used wheat berries, and traditionally tabbouleh is made with bulgur. Clearly there is room for creativity. 


Ingredients:
-1/2 cup wheat berries
-1 lemon, juiced (about 2 tablespoons)
-1 garlic clove, minced
-1/2 cup extra-virgin olive oil
-1 English cucumber, diced (do not peel or take out the seeds)
-2 tomatoes, chopped
-1 cup fresh parsley, chopped
-1/4 cup fresh mint, chopped
-2 scallions, thinly sliced
-salt and pepper, to taste

Directions:
1. Cook wheat berries (or any other grain) according to package
2. Whisk lemon juice and garlic in a small bowl; slowly add the olive oil
3. Combine cucumber, tomatoes, scallions, herbs, and wheat berries in a bowl
4. Add vinaigrette to bowl and mix well, making sure to coat all ingredients
-Optional: add some crumbled feta cheese or chopped kalamata olives for an added kick!


Have you made any good grain salads lately?

Show Some Love

Why is cooking so enjoyable? Obviously, there is the fact that the end result of cooking is a delicious array of food you get to eat. But why else? Well...perhaps because cooking is a way of expressing your feelings. If you are having a bad day, cooking can help you decompress, release some frustration, and (sometimes) give you that sense of accomplishment you've been craving all day long. If you're feeling creative, cooking is a great outlet to experiment with new ideas and unleash your imagination - sure, the dishes may not always come out great, but at least you're trying. And most importantly, when you want to show people that you love and care about them, then make them a meal. Cooking involves time, effort, and energy, so it is a fabulous way of saying "you're worth it" to whomever  - be it your family, friends, significant other, or you. 


You don't need to be a professional in order to cook for others; and at this point you should know that it is O.K. to make mistakes. Whether the menu is as easy as scrambled eggs with toast, or as complicated as handmade pasta with five-herb pesto, the important thing is the simple act of cooking  - it shows that you care.  Everyone will be grateful for, and impressed by, the effort you put into cooking even if the dish comes out of the oven in flames. Sure, you could skip this minor embarrassment by just going to a restaurant; but, nothing says "i love you", "you're a great friend" or "thanks for always being there for me" like a homemade meal.


This weekend I had some love to show. I was reunited with a couple of dance friends from Bates, and rather than spend an excessive amount of money at a crowded restaurant, we made a stellar three-course meal together. Everyone contributed to the menu: Sarah made a decadent cheese platter with crackers to start; Kate brought angel food cake with fresh blueberries, strawberries, and whipped cream for dessert; and I was in charge of the main course - handmade sweet potato gnocchi, a veggie side dish, and a salad. Though I was the primary "chef" in the kitchen, I was assisted by two wonderful sous chefs, without whom the meal would not have been possible. We washed down each course with a glass of wine - white to start and red to finish. Not only did we have a wonderful time catching up on life, but we also had a fun, intimate, and superbly flavorful night because of the food we cooked and ate.  


The next time you step into your kitchen or have plans to see someone special, make sure you show some love. Cook something...anything. Below is the main course from my dinner this weekend (with links to some of the recipes). It was a wonderful meal and certainly showed how much we all care about each other. Feel free to use the recipes during your next dinner date. But in the meantime, what is a dish that you usually make when you want to show someone some love?  

Sweet Potato Gnocchi from the blog Kath Eats Real Food

*I used dried rosemary instead of fresh and I added about 1 tablespoon of maple syrup to the gnocchi while they sauteed in the pan

Roasted Cauliflower, Raisins, and Vinaigrette from Mark Bittman's book How to Cook Everything Vegetarian 

*the recipe I used does NOT include anchovies, so just ignore that part of the directions from the link above

Side Salad: a few handfuls of leafy greens (you choose) + 1 cup chickpeas + 1 orange (sliced) + 1/4 cup gorgonzola cheese + 1/4 red onion (sliced) + whatever vinaigrette you like!