Tag Archives: cooking

Putta-A-Fork-In-It Puttanesca

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It’s been two months of major changes in our household: two new jobs, new school, potty training, no more baby bottles, toddler bed to queen size, new nanny, first airplane ride with the kids. Change is hard. So this weekend was the beginning of a recommitment to my mind and body, and therefore my family. On Friday I finally joined the gym and reactivated my Weight Watchers app, and today I spent a majority of the day solo parenting to give my husband – who is my soldier in the trenches of the night – a much deserved break. These things may seem so simple and even carefree to most people, but the truth is these tasks seem insurmountable when you’re in a lousy state of mind.

When the membership director asked me what my fitness goal was I joked “To get here.” But what IS my goal here? I have a few. To not loudly sigh in annoyance at 4:30am when the baby screams through the monitor, to not slam the fridge door a bit too hard just to make a point, to go to bed tired in a good way and wake up refreshed (that’s one’s crazy!) and most importantly to find a meaningful getaway that gets me out of the house in a bad moment and do something good for my body. I will tell you jumping into a pool for water aerobics while listening to Lord of the Dance made me smile! So I guess you could say my ultimate goal here is to improve my attitude.

The nice thing about Weight Watchers is that nothing is “off limits”, just unashamedly tracked. So I don’t mind sharing today’s recipe for a vegan Puttanesca that is out of this world.

PUTTA-FORK-IN-IT PUTTANESCA

1 box spaghetti, cooked al dente
1 pint sweet cherry tomatoes, halved
1 bunch basil
1 red onion, slivered into thin moon shapes
1/2 cup pitted kalamata olives
1/4 cup capers, drained
6 garlic cloves, diced
Olive oil

Boil pasta “al dente” according to package instructions, typically 10 minutes. While cooking, add a dollop of olive oil and cook onions and garlic on medium high heat for 5 minutes, stirring constantly. Add capers and cook additional 2-3 minutes. Finally, throw in tomatoes, olives and basil and cook 5 more minutes. Add about 1/8 cup olive oil to pasta then mix in puttanesca topping. Salt and pepper to taste.

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A good night…

Bahamas Time, and Enchilada Casserole

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BeansI haven’t been on a vacation since before my kids were born. Sure we’ve had a weeknight away here and there for sanity breaks, but my passport has sat untouched since 2008. Ever since eagerly planning for the family reunion in the Bahamas a few months ago, the word “vacation” has become a verb, noun and adjective in our household. A Holy Grail even. We’re going “On Vacation.” We put our pants on and acting like a good boy “To Vacation.” We are going to have a great “Vacation Day.” So naturally the trip had to start off with tears at the airport because mommy didn’t properly arrange for passports for the boys and after all that packing and planning and Asher screaming “I WANNA GO ON THE AIRPLANE WAAAAAH” in his Panama hat we ended up going home instead. Then mommy flew out for vacation with her overseas family while daddy stayed with the boys and applied for passports in Chicago for three days and never slept. But as most things that seem too perfect in the beginning go, the kinks and stress paid off in the end because it helped me value even more what we had gained at the end of the journey.

There is nothing like not knowing what time it is and, more poignantly, not caring what time it is. The Bahamas is a magical place frozen in time full of warm sea water, white squishy sand, coconut trees growing wild, and a general sense of peace and pleasure. Nestled into the quiet nook of Lyford Cay on the island of Nassau is a private little bay and a gorgeous villa where you can literally walk out your bedroom door and follow the manta rays that stalk the shore at dawn. Where tiny little hermit crabs are the same shade of white as the sand, and where night herons screech and dance amongst the palms. A place where the 1940’s polo-themed living room with no walls opens to a plantation style porch on one side and a peach travertine pillared courtyard that welcomes the Caribbean rain water on the other. Where the turquoise water is so shallow and calm that a baby can sit there for hours. Where toddlers develop a general sense adventure, jumping into swimming pools, wading through the Caribbean Sea, sleeping in a Queen size bed. Even one day in this island haven makes the effort with two young children worthwhile. Sigh.

Enchilada Casserole I was in the mood to continue to the fiesta when I returned home – hence today’s recipe for Enchilada Casserole. The bean salad from the recipes makes the perfect side dish for a BBQ or can be the stuffing for peppers or enchiladas, but I opted for the Enchilada Casserole because it is makes a hearty dish that you can serve with fresh avocado and cilantro. And margaritas.

ENCHILADA CASSEROLE
12 corn tortillas
3 zucchini, diced
1 can black beans, drained
1 can whole kernel corn, drained
1 small can sliced black olives
1 tablespoon chili powder
1 tablespoon cumin
30 oz can red enchilada sauce
1 bunch of cilantro
1 tablespoon olive oil
1 cup of shredded Mexican cheese (optional)

Preheat oven to 400 degrees F. In a large pan, add olive oil and fry the zucchini for 7 to 8 minutes on medium heat, until translucent. Stir in the chili powder and cumin, then mix in the corn, beans and olives. Cook for an additional 5 minutes, stirring constantly. Arrange 6 corn tortillas on the bottom of a 9 x 13 casserole dish. Top with half the bean mixture then pour half the enchilada sauce over the mixture. Add another layer of 6 corn tortillas, then top with the remaining bean mixture. Pour remaining sauce evenly over the top layer. Top with cheese or soy cheese, then bake for 40 minutes.
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General Tso Cauliflower

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Today’s recipe is not going to win any beauty contest. But then again, neither will I — unless it’s a leg contest. I think I could win that. But like me, this General Tso Tofu dish is authentic and unexpectedly flavorful, even with a bleak “resting face”.

This dish comes from Bakeaholic Mama and has that wonderful thick and creamy Chinese sauce with gingery garlicy flavors. A few things to note on where I went wrong – make it in small batches rather than all at once to ensure the cauliflower florets cooks thoroughly and still get that crispy outside. Mine was more “steamed” than “fried”. Also, use a wide and deep pan, not a wok. I did add a package of diced Chinese smoked tofu which added a kick of protein. cauliflower

GENERAL TSO CAULIFLOWER
1 large head of cauliflower cut into florets
2 tsp sesame oil
1 egg
1/3 cup corn starch
3 tbs soy sauce
Peanut oil for frying

For the sauce:
2 1/2 tsp minced ginger root
3 cloves of minced garlic
1 1/2 cups vegetable stock
1/3 cup soy sauce
2 tbs cornstarch
2 tsp garlic chili sauce
1/4 cup brown sugar, loosely packed
1 tbs sesame oil
1 tbs peanut oil
Brown rice for serving
Green onions for garnish

Directions:
In a medium mixing bowl mix together cornstarch, soy sauce, sesame oil, and egg until a you form a batter. Toss cauliflower in batter until evenly coated, then set aside for about 15 minutes. In a heavy bottomed fry pan, add 2 tbs of peanut oil and heat until the pan is hot. Toss in cauliflower florets and fry over medium heat until evenly browned on all sides. Once cauliflower is prepared, start your sauce. In a separate sauce pan, add sesame oil and peanut oil with your garlic and ginger and saute for 2 – 3 minutes. Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil. Once sauce has thickened, add to the fry pan you cooked your cauliflower in and toss with fried cauliflower. Over medium low heat, toss the cauliflower until it is evenly coated in the sauce. Serve over brown rice and garnish with green onions.

Edamame Succotash

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succotashOne of the worst questions a coworker can ask you is “What size t-shirt do you wear?” It’s an awful question because it is so immensely personal, but also because it means that at some point soon you will be wearing a staff t-shirt. My husband loves free t-shirts. I do not.

The best response I got after I sheepishly admitted Large is “Really? You’re not a medium?!” Thank you Amy K. for making my day. This comment was made while I was eating today’s recipe for Edamame Succatosh, which is why I share it with you now! It comes from Vegetarian Times and makes for a nice twist on the traditional lima bean succotash. My version is a flavorful no-cook vegan dish that features fresh herbs and sweet yellow peppers which provide a bright crunch to the nutty edamame. It tastes great with a cup of pasta for a cold pasta salad.

EDAMAME SUCCOTASH

2 tsp. olive oil
2 chopped yellow peppers
1/2 chopped red onion
2 cloves garlic, minced
2 cups frozen shelled edamame, thawed
1 can whole corn kernels, drained
3 Tbs. white wine vinegar
1 cup fresh basil, chopped
1 cup fresh flat leaf parsley, chopped
½ tsp. salt
¼ tsp. freshly ground black pepper

Child Safari and Bruschetta Pasta

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bruschetta pastaBrunch for four turned into a child safari this past weekend as we hosted our first “adult” brunch in over a month – meaning, we made something with garlic and put out cloth napkins. As per our usual start to Sunday mornings, we began with a pot of strong coffee and Deadmau5. After herding our two boys to the table, we actually managed to eat food on plates, remain in our chairs and share complete stories for about seven blissful minutes. And then abruptly, there was more food was on the floor than on anybody’s plates as Asher announced he was DONE and Everett stubbornly stood up in his high chair after unbuckling his safety belt and my husband and I scrambled around alternatively picking up each child, wiping oily fingers, and placing them at enticing toy stations in hopes that they would entertain themselves for just a minute without choking on a Lego or making stabbing motions with their plastic Chefs knives from the toy kitchen. How dare we adults enjoy ourselves and sit on our butts when there is so much wreckage to be done?

And so, with an apologetic smile and a good-natured laugh, we respectfully invited our brunch guests to join us upstairs to play in Asher’s room. And thus began the two-hour process of slowly upturning and investigating every room of the house which included; playing in Asher’s circus tent while Everett took a nose dive into the empty bath down the hall, settling in small uncomfortable nooks in the hallway as the kids practiced walking backwards, watching in horror as Asher threw all our dirty laundry out of the hamper, playing catch with a bouncy ball in the master bedroom, changing several diapers in the middle of the floor, and nestling in the den to watch three episodes of “Batman”. And throughout the madness of it all, our very dear and very patient friends Adam and Alexia never politely excused themselves with an undertone of “… NEVER AGAIN…”

And so today I am grateful. Grateful for friends. Grateful for flexibility. Grateful for my husband who is willing to listen to our toddler scream all day long that he ONLY wants mommy, and grateful for pie from Hoosier Mama Pie Company which makes it all worth while. So come join us for our next Child Safari brunch, or host your own with today’s simple recipe for Bruschetta Pasta!

BRUSCHETTA PASTA
1 pound of linguine pasta (my photo depicts angel hair)
1 cup of sun-dried tomatoes soaked in water for 15 minutes
4 large Roma tomatoes
1 bunch of fresh basil
1 cup medium green olives, pitted
3 garlic cloves
1/3 cup olive oil
Juice of 1 lemon

In a food processor, combine all ingredients and pulse until blended but still chunky. Bring a large pot of salted water to boil over high heat. Add the pasta and cook 8 minutes. Drain well then combine with tomato mixture and toss until the pasts is coated. tomatoes

Hoboken Black Bean Burgers

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BURGERThis weekend I had the immense pleasure of escaping to NYC for my friend Stephanie’s baby shower for two glorious nights and three full days. From sunning on their rooftop deck in Hoboken overlooking the musky Manhattan skyline, to prancing around Times Square searching for overpriced NYPD-themed stuffed animals for my boys back home, to spending $11 on the smallest glass of wine in the world during intermission at the powerful performance of “All The Way” at the Niel Simon Theatre, I loved every minute of the energy, power, and thrill of the big city. But more importantly, I loved being present to welcome my friends into the wonderful world of parenthood … and to wish them luck with her 5-floor walk-up.

On Saturday evening we had a little BBQ and I experimented with a new recipe for black bean burgers from Skinny Taste which featured a kind of pureed salsa in the base. I have always struggled with keeping black bean burgers from falling apart, and after a little research I learned that freezing the patties for 2 hours prior to cooking actually keeps them intact. So I had to impart this little nugget of knowledge on my blog! Not sure Frank Sinatra would approve of these Hoboken Black Bean Burgers, but I sure do.

HOBOKEN BLACK BEAN BURGERS
16 oz can black beans, rinsed and drained
1/2 red bell pepper, diced
1/2 cup chopped scallions
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 jumbo egg
1 tbsp cumin
1/4 to 1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats

In a medium bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, cilantro, onion, and garlic. Mix in add oats, eggs and spices. Then stir into mashed beans. Divide mixture into four patties and place them onto a flat surface covered with wax paper. I did add a few tablespoons additional oats to help keep the mixture firm. Freeze at least 2 hours before cooking or keep frozen until ready to cook. Bake at 375 degrees or pan fry 7 minutes per side. I served with a nice dollop of guacamole.

Soyrizo Burgers

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The only way to live to the fullest is to appreciate every moment in the present. Never regret the past, never doubt a decision in momentum, and seize every opportunity as they present themselves for your future. We are all here to learn how to rise above triviality and self-inflicted suffering. Order is a means to achieve a balance. Obviously, I’m feeling inspired after a day-long Buddhist retreat this past weekend where I basked in the glow of 2 hours of silent meditation! In writing this post I realize that cooking is my own means of meditation. And so today I share a truly simple recipe for Soyrizo Burgers that can be made in large batches and frozen. I used an egg to help them stick together but you can easily substitute 1 tablespoon of flax seed oil and 3 tablespoons of water. For the photo I actually used Upton’s soyrizo seitan which did not stick together as well as the other brands.

SOYRIZO BURGER
1 12-oz package of soyrizo (Trader Joe’s brand is our favorite)
1 can of black beans, drained
1 egg
Vegetable oil

Pulse all ingredients in a food processor until beans are small pieces. Do NOT purée unless you like to eat baby food! Form 3″ patties about 1/2″ thick. Pan fry in a small amount of vegetable oil about 3 minutes per side. Serve on a whole grain bun with plenty of avocado or fresh guacamole.

Lentil Ratatouille

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lentil stew

10 Things You Should Know about Being a Working Mom:

1. Coming home from work is actually when the hard work begins
2. Your Kate Spade will soon become affectionately known as the “snack bag”
3. There may come a day when you steal a roll of toilet paper from work because you’re down to half a roll between 3 adults and 2 kids and you just need to get through the night
4. What’s the point in a manicure since they only last a day?
5. You will frequently be getting into bed for a “nap” at 4am before getting up for work an hour later
6. Waist-high shared lukewarm baths with your toddler every night does not constitute a proper adult shampoo
7. Rewards cards now seem magical, especially since you will be buying new shoes every 4 months and no they are not for you
8. You now have “at home” clothes and “outside world approved” clothes. If you know people that have seen you in both then they are indeed a true and beloved friend.
9. You will be buying odd tomatoes that have been thrown in your grocery cart on Saturday mornings that you’re too embarrassed to put back
10. You can never have too many Goldfish crackers. Ever.

This week I was in the mood for a traditional hot ratatouille, but with a nontraditional twist of protein. This Lentil Ratatouille features a creamy braised eggplant and an earthy bite from the lentils. It can be eaten as a hearty stew or served atop any variety of pasta for a delicious dinner entree!

LENTIL RATATOUILLE
1 large firm eggplant, stem removed and diced into small 1/2” cubes
4 zucchini, stems removed and diced into small 1/2” cubes
1 bunch of basil, stems discarded with leaves torn into small pieces
3 garlic cloves, diced
1 red onion, diced
1 jar of marinara
1/4 cup olive Oil
2 bay leaves
1 Tablespoon dried thyme
1 cup brown lentils
Salt and pepper to taste

In a medium pot, boil 2 cups of water then add the lentils, bay leaves, and thyme. Reduce the heat to a gentle simmer then cook uncovered for 20 – 30 minutes. In large pot, cook olive oil, onion and garlic on medium heat until the onions are translucent. Toss in the eggplant and cook 5-7 minutes, stirring occasionally. Add zucchini and cook with cover on pot for additional 5-7 minutes, stirring occasionally. Add marinara and fresh basil and simmer for an additional 15 minutes, stirring constantly. Remove bay leaves from the lentil mixture, then add the lentils to the ratatouille mixture and serve hot.

Mexican Red Quinoa Soup

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soup I often make grilled vegetables for the week to enjoy with pasta or salad, but it never occurred to me until this week to puree those grilled vegetables into a soup base and then pour that over a grain base to make a yummy stew. WHOA MAMA! Imagine the possibilities. It all started with this amazing recipe for a Mexican flavored vegetable soup with quinoa from Reboot with Joe which I altered slightly just because it is literally impossible for me to make a recipe without changing it somehow just for the hell of it. And now that the seed has been planted, I am definitely going to experiment more with spices, flavors and grains. This soup is hearty, sweet and spicy, and makes a nice substitute for the usual chili.

MEXICAN RED QUINOA SOUP
2 red peppers
2 green peppers
2 jalapeno chili peppers
4 cloves garlic
1 medium red onion
3 tomatillos, peeled
2 15 oz. cans of black beans
1 cup frozen corn
1 pint cherry tomatoes
4 cups organic vegetable broth
4 green onions, sliced
1 handful of cilantro, roughly chopped
1 cup cooked red quinoa
sea salt and pepper to taste

veggies Preheat the oven to 400 degrees F. Discard all stems and seeds from the peppers (if you want it spicier leave in jalapeno seeds). Roughly chop field peppers and onion. S[read whole garlic in peel, whole tomatillos, cherry tomatoes, onion and peppers onto baking sheet. Drizzle with olive oil and roast until pepper skin is soft, about 15 minutes. While roasting, heat broth in pot. Remove baking sheet from oven. Peel garlic and place all vegetables into broth, and add half of the corn and beans. Blend with a hand blender until smooth. Add remaining corn and black beans, stir, and let simmer for 10 minutes. Serve over bed of quinoa and garnish with chopped scallion and cilantro.

Cashew Tomato Basil Soup

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Cashew Tomato Basil SoupI’m all jazzed up this week because I just purchased the Breville JE98XL and am delving into the wonderful messy world of juicing. My goal is to increase my family’s nutrition intake, beat off the winter blues, and fight off this plague that has kept me on antibiotics, nasal spray and an inhaler for the first time since I was in grade school.

Weeeeell this morning I made the mistake of making beet juice for my 3-year-old. At the same time that the bright red substance projected through Asher’s straw onto the floor, Everett fell backwards while pushing his plastic shopping cart, biting his tongue hard enough that blood poured out of his mouth. At that precise moment our house alarm went off. Our unfortunate nanny had opened the front door, unbeknownst that we had changed the alarm setting to the “silent for 10 seconds then all hell breaks loose”, which then caused the fattest of our three cats to jump the baby gate onto the stair landing, knocking over almost everything within a two-mile radius.

What I’m trying to say is that I’m kind of digging soups and juices this week. I am especially proud of this Cashew Tomato Basil Soup I created based on a simpler recipe that called for cream and chicken stock. Boo! The rich creamy cashew puree and the fresh pop of thyme combined with the roasted tomato basil base is simply put – spectacular. Spectacular enough to take my mind off the beet stain. For now.

CASHEW TOMATO BASIL SOUP
1 1/2 cups whole raw, unsalted cashews
3 lbs Roma tomatoes, sliced lengthwise (or any tomatoes you find on sale!)
3 tablespoons extra virgin olive oil
2 medium yellow onions, diced
5 garlic cloves, minced
1 1/2 tablespoons fresh thyme, minced (approximately one bunch)
1 (28 ounce) can crushed tomatoes
2 bunches of fresh basil leaves, roughly chopped
2 cups water
salt and pepper to taste

Directions:
Place 1 1/2 cups of cashews in a bowl of water and soak for at least 12 hours. Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper and roast tomatoes for about 1 hour. During the last 3 to 4 minutes, turn off the oven and turn on the broiler to get a bit of roasted char on the tomatoes. While tomatoes are in the oven, add a generous dollop of olive oil in a large pot over medium-high heat, add onion and sauté for 5 minutes. Stir in the garlic and thyme and sauté for another 5 minutes. Add crushed tomatoes and basils, then season with salt and pepper. Stir the mixture and reduce the heat to simmer for 10 minutes, covered. Pour 2 cups of water and then roasted tomatoes into the pot. Season with salt and pepper. Drain cashews from their water and add to the soup. Using a hand blender, puree the soup for 5 or 6 minutes until a rich creamy consistency.