An Evening Alone

Most days now I am cooking for two--my boyfriend and myself--but there are still occasions when I eat alone, and therefore must revert back to my days of cooking for one. After two years of experience, I've gotten pretty good at preparing a meal just for myself. And now, because the occasions are rare, it is actually quite fun creating a meal just for me. When I recently had an evening alone, I decided to try out a recipe I had been eager to make: Tofu Saag with Brown Rice, from the Skinny Bitch Ultimate Everyday Cookbook. It may not sound exciting...in fact, it probably sounds odd to many of you...but the description in the book caught my eye and I'd been wanting to make the dish for some time now. The book's recipe makes four servings, so I made a few adjustments to create a meal suitable for one. That is not the only alteration I made... 

I used frozen spinach instead of fresh (because it's winter time and fresh spinach is way more expensive than the frozen stuff). I significantly increased the amount of coconut milk, because I wanted a strong coconut flavor. And when I went to put in a 'dash' of cinnamon, the bottle cap flung open and I ended up with WAY more cinnamon than necessary...an unintentional WOW factor was added to the dish. The extra cinnamon was amazing. I finished the dish off with some sriracha, for a little spice. Obviously an optional addition for those of you with more sensitive palates. 

So here is my solo and slightly altered version of the recipe. Obviously you can double, triple, or quadruple it to make a meal for more people. But sometimes an evening alone is fun. Enjoy!

Tofu Saag with Brown Rice 
Serves 1
Ingredients
-1/4 onion, chopped
-1 teaspoon olive oil
-1 cup frozen spinach
-1/4 cup coconut milk
-1/2 teaspoon cumin
-1-2 teaspoons cinnamon (depending on how crazy you want to get!)
-pinch of salt
-pinch of ground black pepper
-1/5 block of firm tofu, cubed (about 3/4 cup)
-1/2 cup cooked brown rice
-sriracha!

Directions
1. Heat oil in a sauce pan over medium heat. Add onion and cook for 1-2 minutes, until onion starts to brown
2. Add frozen spinach and sauté until spinach starts to thaw (about 2 minutes)
3. Once thawed, add coconut milk, cumin, cinnamon, and salt. Stir well and let simmer for 2 minutes. 
4. Add tofu and pepper, and cook until tofu is heated through (about 2 minutes)
5. Serve over brown rice and top with sriracha!

PS--some suggestions for using the leftover coconut milk: 

1. My new favorite snack: 1 cup frozen spinach, 1/4 cup coconut milk, dash of cinnamon, 1 tablespoon raisins or dried currants. Microwave the spinach and milk for about 1 minute and 30 seconds. Add the cinnamon and raisins. Perfect for your post-lunch munchies!

2. Pina-Colada Oatmeal: 1/2 cup dry quick-cooking oats, 1 cup water, 1/4 cup coconut milk, 1/2 cup frozen pineapple bits, 1 tablespoon shredded coconut. Combine oats, water, and pineapple. Microwave for 1 minute and 30 seconds. Add coconut milk and shredded coconut. Delish! 

Feelin' Hot, Hot, Hot!

Massachusetts finally hit a cold spell...nay, a below freezing spell. All of last week the weather fluctuated between 5°- 20°F. Brrrrrrr! Needless to say, I wanted something to warm me up; and what better way to do so than by cooking and eating some hot 'n spicy food?! Now, I recognize that not all of you are fans of spicy food, but do not be afraid of the recipes that lay ahead. All of the recipes use the same "spicy" ingredient--chipotles canned in adobo sauce--and you can alter all of the recipes to include more or less of this spicy flavor, according to your personal taste. Also, do not scoff at the tofu recipe. It is INCREDIBLE. If you're not a fan of tofu (and unwilling to try it...though shame on being close-minded), then use the marinade on something else because the taste will blow your mind. 

The recipes are all fairly easy to make, absolutely delicious, and would be great for Super Bowl Sunday (for those of you planning ahead). Regardless of how spicy you decide to make these recipes, they'll definitely get you feelin' hot, hot, hot!

Was anyone else freezing last week? Did you cook anything to make you feel warmer?

Chili Fest Chili (from Moosewood Restaurant: Cooking For Health)
Serves 6-8
Ingredients: 
-1 onion, diced
-2 bell peppers (I used one green, one red), diced
-2 carrots, diced
-3 celery stalks, diced
-1 1/2 tablespoons ground cumin
-1 tablespoon ground coriander (this is ground cilantro...if you don't have this ingredient, don't worry about it. Try adding a bit more oregano instead)
-1 teaspoon dried oregano
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground cloves
-1 tablespoon paprika
-1 canned chipotle chili in adobo sauce, minced (plus 1 teaspoon of adobo sauce)
-1 28oz. can diced tomatoes (preferably no salt added)
-1 tablespoon molasses or brown sugar (I didn't have molasses, so I used brown sugar and I think it turned out great)
-2 15oz. cans red kidney beans, drained & rinsed
-1-2 cups water
-salt
-2 tablespoons oil
Optional:
-1 1/2 cups cooked barley, bulgur, or brown rice (adding some sort of grain makes the chili a bit bulkier)
-greek yogurt (to use as a topping)
-grated cheddar cheese (to use as a topping)

Directions:
1. In a soup pot on medium-high heat, warm the oil for a few seconds and then add the onion & bell peppers. Cook for 5 minutes. 
2. Add carrots and celery to pot. Cook for 5 minutes, until carrots start to soften.
3. Stir in all the spices (cumin through paprika). Cook for 5 minutes (make sure to stir, so that spices don't stick to the bottom of the pan)
4. Add the canned tomatoes, minced chipotle pepper & adobo sauce, sugar, beans, and water. Start by adding 1 cup of water and add more according to how soupy you want the chili to be. 
5. Bring pot to a boil, then reduce to simmer for 30 minutes. Be sure to stir. 
6. Add cooked grain(s) to the pot, making sure to mix well. 
7. Serve hot, with greek yogurt and/or cheese on top!


Chipotle-Apple Turkey Burgers (from The Sprouted Kitchen cookbook)
Makes 8 palm-sized burgers
Ingredients: 
-2 celery stalks, finely diced
-3 green onions, finely chopped
-4 garlic cloves, minced
-1 apple, shredded (I used Granny Smith, but Gala or Fuji would taste good too!)
-1 pound ground turkey
-1 canned chipotle chili in adobo sauce, minced
-1/2 teaspoon salt
-1/2 teaspoon ground pepper
-2 tablespoons fresh parsley, minced
-1 tablespoon olive oil
Optional: 
-bread or slider buns
-sliced cheese
-sliced tomatoes
-lettuce or spinach

Directions: 
1. Heat the olive oil in a sauté pan and cook celery, green onions, and garlic until just browned. Set aside. 
2. Combine the grated apple, turkey, chipotle chili, salt, pepper, parsley, and cooked veggies in a large mixing bowl. Stir everything until well combined. Form the mixture into 8 palm-sized patties. At this point you can cook the burgers, or place them on plates (cover with plastic wrap) and keep in your fridge for a few hours, until you're ready to cook them
3. Preheat oven to 375°F.
4. Heat your sauté pan over medium-high heat and evenly space turkey burgers in pan. Cook until browned on both sides (about 5 minutes each side). 
5. Place burgers on a baking sheet and cook in oven for approximately 15 minutes, or until a meat thermometer reaches 175°F (internal temp. of meat)
6. Serve hot, on top of bread or salad greens. 
Tastes great with sweet potato fries and roasted brussels sprouts!

Tofu with Chipotle-Orange Barbecue Sauce (from Your Organic Kitchen)
Serves 4
Ingredients:
-1/2 cup orange juice (preferably fresh)
-4 tablespoons honey
-2 tablespoons red wine vinegar
-2 tablespoons Dijon mustard
-1 tablespoon olive oil
-1 canned chipotle chili in adobo sauce, minced 
-1-2 teaspoons adobo sauce (from can)
-2 garlic cloves, minced
-1 teaspoon salt
-1 teaspoon ground cumin
-1/2 teaspoon ground cinnamon
-1 pound firm tofu, drained and cut into 8 slices

Directions: 
1. In a 13x9 inch glass baking dish, combine all the ingredients except the tofu. Whisk together. 
2. Add sliced tofu to the dish. Place dish in the refrigerator for 1-3 hours. Be sure to flip tofu slices over, every 30 minutes. 
3. Preheat your broiler
4. Place tofu on baking sheet and broil for 10 minutes on each side, until skin starts to become brown.
5. Serve hot!
*Tastes great with brown rice and sauteed greens (like collards, kale, or bok choy!)

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!

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?

What To Make When You're Feeling Sick

It's hot, it's cold, it's raining, it's sunny, it was 53 degrees yesterday, and now it's snowing? This winter's weather has been nothing short of bizarre, unpredictable, and incredibly frustrating. And as a result of the weather's inability to make up its mind, many people (myself included) have been coming down with some sort of cold. Stuffy nose, sore throat, feeling as if you're coughing up a lung...yep, it's that time of year. As far as cooking yourself a delicious and nutritious meal is concerned...well, there is no consideration. Let's be honest, in your groggy and non-functional state of mind the last thing you want to do is cook. All you really want is for mommy or daddy to hug you, serve you homemade chicken soup, and tell you everything is going to be alright. Well, for those of us who have left the nest and are living as free birds, mommy ain't coming by with a bowl o' soup anytime soon! We have to improvise and take care of ourselves, independent of mom and dad's healing powers. What we need is a low-maintenance, tasty, nourishing, make-ya-feel-better-just-like-mom-and-dad-would recipe. I found the perfect one. 


Here's what to make when you're feeling sick: Ginger Tofu Soup (from the cookbook: Moosewood Restaurant Cooking for Health). For those of you meat-and-potato eaters who fear any form of protein that wasn't once alive, do not be scared by the title of this recipe. Yes, there is tofu in the soup. No, you will not die from eating it - if you haven't tried it, don't diss it. I love tofu, and though you may not, I promise this soup is a life saver (literally...I was SUPER sick for the past two weeks and when I finally decided to make this soup I felt better the next day). This is a comforting soup with a delicate (practically non-existent) taste of rice & tofu, rejuvenating flavor of ginger, and soothing warmth of the broth. The longest part of this recipe is waiting for the rice to cook, so plan ahead and start making the rice 45 minutes before you know you want to eat...go take a hot shower or somethin' while you wait. Other than that, this recipe is about as low-maintenance as they come.


What you need:
-2 cups chicken broth (the original recipe called for vegetable broth, but I wanted the "mommy made it" feel. I bought my broth from the store, but if you're feeling well enough to make your own broth or you have some in the fridge, go for it!)
-2 celery stalks, diced
-1 garlic clove, minced
-2 tablespoons of ginger, cut in thin strips
-1 tablespoon soy sauce
-roughly 3/4 cup tofu, cut into cubes
-1/2 cup cooked brown rice
-optional: 1-2 scallions, diced

Step #3

Here's what to do:
1. Make rice according to package
2. Heat broth in saucepan over stove & bring to boil
3. Add celery, garlic, ginger, and soy sauce, then reduce heat to low & simmer for 5 minutes

Step #4 and #5

4. Add tofu
5. Stir in rice --> simmer for another 5 or so minutes
6. Pour into bowl, top with scallions


To all of you suffering from a cold or flu, this soup is just the thing you need. But even if you're healthy and well, this is still a delicious, inexpensive, and quick dish to make any night of the week. I've found my new go-to recipe for when I'm feeling under the weather. It's certainly not the same thing I got when I was a kid...I might actually argue that it's even better.


What do you make when you're feeling sick?