I usually avoid vegetarian chili because I fear that it won’t be flavorful enough, but my husband has really laid off meat lately, and he likes his food to have a lot of kick, so I set about making a chili that would stand up to both of our flavor requirements and not include any ground meat. Sure enough, this chili delivers. In addition to chili powder, I’ve added a couple of dried red chilis (seeds and all) which manages to kick it up a notch. The other trick is to add all of the dried spices to the pot while there is hot oil in there to bring out all of the trapped flavors. While you are cooking, you should experience all of the fragrances. Adding dried spices to heated oil makes them truly fragrant.
The other trick to this dish is to make it in a pot that can transfer from stove to oven, like this Le Creuset Enameled Cast Iron 5 Quart Oval French Ovens. After you’ve prepared the chili on the stove, you will bake it with the cornbread batter on top for about 30 minutes.
For my birthday in January, my husband gave me a copy of Jamie Oliver’s new book Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. At the time, I didn’t realize that it was going to be part of a whole movement he is trying to ignite here in America. A few months ago, when I first looked at it, I thought, ‘These are easy recipes with real food you’d want to eat,” and I put it on the part of my kitchen counter reserved for cookbooks that I actually use. Now that I’ve seen the television show he has created, I’ve been inspired to use it even more. I’ll be blogging the results over the next couple of weeks.
You can pick up a copy of the book at Amazon, by clicking here:
Jamie Oliver hopes to change the way American children eat by helping school systems revamp their lunch programs and families revamp what’s for dinner. It’s a daunting task, but he’s been successful in his native Britain already. I was drawn to this chicken dish, because I love leek and mushroom cream sauces. I also happened to have all of the ingredients on hand. Jamie makes the process easy by keeping the recipe to one pan and the cooking time to about 20 minutes.
¼ cup long grain or basmati rice (I used brown basmati rice)
1 large leek
a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)
2 chicken breasts (I used the equivalent amount of chicken tenders from the butcher)
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1¾ cups heavy cream
1 lemon
Instructions
Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little, finger-size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and al. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.
After having dinner with a bunch of friends last weekend, where the conversation centered around health and sustainable eating, my husband decided it was time to make the move towards vegetarianism that had been on his mind for some time. So, while at the public library the next day, I checked out a stack of beautiful vegetarian-leaning cookbooks. One of them was Ivy Manning’s The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table. Casting about for a recipe that would use ingredients I had on hand, including potatoes and cheese (always on hand in our household), I found an inspired variation on a tried-and-true favorite: the twice-baked potato.
Since this version calls for potatoes and cabbage, the author, Ivy Manning describes it as the perfect vegetarian option for a St. Patrick’s Day feast. Recently, in her own recipe blog, Ivy’s Feast, she wrote about another twice-baked potato variation that would also be appropriate for St. Patrick’s Day: Twice Baked Irish Potatoes with Kale and Stout Onions. Yum. And she even made a cooking video to boot. See it here:
The other day, I had lunch at The Left Bank in Larkspur, CA, and I had this lovely butter lettuce salad with a tarragon-mustard vinaigrette. The plate came with an entire head of butter lettuce and the vinaigrette was so smooth, I simply had to try to recreate it at home.
I was lucky today because by chance, I already had shallots and fresh tarragon in the fridge and I remembered to pick up a head of butter lettuce on my way home from dropping off the kids at school. Lunch, here I come.
When standing in front of my bottles of olive oil and vinegar, however, I thought, “I bet Michael Ruhlman’s book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking has something to say about this.” Sure enough, a quick Google search yielded a guest post he wrote over at Elise Bauer’s Simply Recipes. In that post, he actually provides three different vinaigrette recipes. I chose to make the tarragon-mustard vinaigrette because I hoped it would match what I had at The Left Bank.
It almost did – definitely close enough for lunch at home. Just make sure to use the highest quality ingredients you can find and whip it up with full gusto.
2 Tbsp sherry vinegar
1 Tbsp minced shallot
Salt and pepper to taste
2 teaspoons Dijon mustard
6 Tbsp olive oil
1 Tbsp minced fresh tarragon
In a tall bowl, combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking continuously to form an emulsion. Wait to stir in the tarragon just before serving.
For more information about Michael Ruhlman and his amazing work on ratios, check out his iPhone app and watch this video that explains it.
With the intention of creating heart-healthy, low-sodium, nutritious dishes, I bring you a white bean soup with kale. I’ve described it as creamy, but there is no cream. The creaminess comes from puréeing the beans themselves. To make this a vegan dish, simply swap out the chicken stock for vegetable stock. This recipe is also gluten-free (as long as the stock you use is gluten free). I’m eating it right now and it is totally hitting the spot. The heartiness of the puréed beans makes bread an unnecessary companion, which is good, since I’m trying to avoid that too.
You can garnish this soup with grated Parmesan cheese and certainly season it with additional salt, but since we’re cutting back on salt and fat, I’ve left out both.
Creamy White Bean Soup with Kale
Ingredients
1 lb of dried Great Northern Beans
2 Tbsp olive oil
2 cups diced onions
3 garlic cloves, minced
2 carrots, chopped or diced
1 Tbsp fresh rosemary, chopped finely
5-6 cups low-salt chicken stock
3/4 of a bunch of kale (I used curly kale)
Freshly ground pepper
Method
1. Rinse and sort beans. In a large stockpot, cover with water (about 6 cups) and bring to a boil. Boil for 2 minutes. Remove from heat, cover and let sit 1 hour. This is the quick replacement for soaking overnight. Once they are soaked, drain the water.
2. In a large stockpot, heat olive oil over medium heat. Add onions, garlic and carrots and sautée gently until softened and golden, about 15 minutes. (Watch heat carefully to ensure onions don’t brown too much).
3. Add rosemary and sauée 1 minute. Add beans, then add chicken stock and bring to a boil. Reduce and simmer for about 20 minutes (unless your beans were really tender, in which case, you may be able to simmer for as little as 10 minutes).
4. While soup is simmering, blanch the kale. Here’s how. Trim stems off of the kale leaves by folding them in half and slicing along the spine of the stem. Bring a small amount of water to a boil. Add kale and boil for 2 minutes. Rinse with cold water. Pat dry on paper towels and cut kale into small, bite-size pieces. Set aside.
5. Once the beans have simmered long enough to be fork tender, purée the soup in batches in a blender and then return it to the pot. Reheat and add most of the kale. Save a few pieces of kale for garnish. Pepper to taste. Serve immediately or chill and reheat later.
Okay, I’m officially back on a health kick, which is why I’ve been blogging a little less frequently lately. I actually go to the gym now! But, I’m determined to eat delicious, healthy dishes and am eager to share them all with you, so here we go. Today’s installment is a seared halibut with mashed potatoes and kale chips. Now, I didn’t totally skimp on the ingredients here. I use real butter and olive oil and even whole milk in the mashed potatoes – one could substitute skim milk, cooking spray and so on, but my strategy is to eat flavorful foods but be careful with the portions and to choose foods that have tons of vitamins and minerals and aren’t high in bad fat. We’ll see if it works.
The sauce below breaks some rules because I needed to use ingredients that were on hand. The good news is that it turned out great anyway. Normally, I would have used heavy cream and wine and so on, but I didn’t have any of either, so I used chicken stock and whole milk instead and to my delight, the sauce thickened up nicely and was flavorful too. Again this sauce could easily be tweaked. You could take out the mustard and put in sour cream and paprikah instead or you could keep the mustard and also add capers or olives. I just love mustard and leeks, so that’s how I did it.
Pan Seared Halibut with Leek-Dijon Sauce Serves 4
Ingredients
4 Halibut fillets about 1/2 lb each
Salt and pepper
Olive oil
2 Tbsp Dijon mustard
1 Tbsp olive oil
1/2 cup chicken stock or white wine
1/2 cup whole milk
1 Tbsp butter
1 leek, trimmed and finely chopped
1 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
Method
1. Season halibut fillets with salt and pepper and set aside. In a medium bowl, whisk together mustard, olive oil, chicken stock, and milk. Set aside.
2. Heat about 2 tbsp of olive oil in a large sautée pan over medium-high heat. Add fillets to the pan and sautée on one side for about 3 minutes. Flip carefully and sautée for another 3-5 minutes. If the fillets are very thick, they may take a little longer, but be careful not to overcook them. They should flake with a fork and be just opaque (maybe even a little teeny bit translucent in the very middle depending on your taste). Remove to a warmed plate.
3. Add butter to the same pan. Add leeks and sautée gently until softened, about 2 minutes. Add the milk and mustard mixture. Simmer over medium heat until thickened, about 5 minutes. Grate lemon zest over the sauce and squeeze about a Tbsp of lemon juice into the sauce. Stir to mix. Spoon sauce over fish (and mashed potatoes) and serve immediately.
Creamy Leek Mashed Potatoes Serves 4
Ingredients
4 Yukon Gold Potatoes
Salt and pepper
1 leek trimmed and chopped finely
1 Tbsp butter
1/2 cup whole milk or more
Method
1. Peel potatoes and cut into one-inch pieces. Boil for about 15 minutes or until fork tender. In the meantime, melt butter over medium heat in a medium sautée pan. Add leeks and sautée until softened and slightly browned, about 4-5 minutes. Spoon into large bowl. Drain potatoes into same bowl. Add milk and mash either with hand masher or electric hand mixer. Season with salt and pepper.
Kale Chips Serves 4
Ingredients
4 large leaves of Dino Kale (curly leaf kale can work too)
1 Tbsp of extra virgin olive oil
Sea salt to taste
Method
1. Preheat oven to 400˚F or use your convection setting and preheat it to 375˚F.
2. Wash and dry kale leaves. I left the stems on mine, but it really is better to remove them, because they remain tough and stringy while the rest of the pieces of kale becomes paper thin and crispy. Remove a stem by folding the kale in half and cutting away the stem.
3. Brush kale leaves with olive oil and season with fresh ground sea salt. Lay them side by side on a cookie sheet and bake for about 5 minutes. Flip them over and bake for another 5-7 minutes or until leaves are slightly browned, paper thin and crispy. Serve immediately as garnish over the fish.
I’m still on an oat bran kick after purchasing a package of oat bran at Trader Joe’s. This recipe provides a scrumptious way to use bananas that have gotten just a little too ripe. This is not a super low-fat recipe, like the previous post, where I substituted applesauce for some of the oil and used minimal amounts of sugar. These are a bit more traditional, but the oat bran, whole wheat flour and bananas definitely make them relatively guilt-free. Yes?
Banana Pecan Oat Bran Muffins
Banana Pecan Oat Bran Muffins Makes a dozen muffins
Ingredients
3/4 cup all-purpose bleached flour
3/4 cup whole wheat flour
1 cup oat bran
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup (1/2 stick) butter, melted
2 egg whites
1 tsp vanilla
2 ripe bananas, mashed
1/2 cup – 1 cup chopped pecans
Method
1. Preheat oven to 400˚F. Line 12 muffin cups with paper liners.
2. In a large bowl, mix together the first 6 ingredients.
3. In a medium bowl, whisk together the milk, butter, egg whites and vanilla.
4. Pour milk mixture into dry ingredients and stir to just combine. Stir in bananas and fold in 1/2 cup of pecans.
5. Divide batter among muffin cups. Sprinkle another 1/2 cup (optional) pecans on top of the muffins. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool slightly before serving.
I’ve had this book for almost 20 years and it is still a “go-to” for me. Back then, it was the first cookbook I used when attempting to host elegant dinner parties for my friends (at the ripe old age of 20). The fact that this was her version of a 30-minute meal was lost on me. It all seemed so over-the-top. Menus like: Chicken Paillard, Risotto with Porcini, Hot Salad of Escarole and Pancetta, Italian Flat Breads and Oranges in Red Wine don’t exactly evoke the thought, “quick and easy,” but indeed, while these recipes are very elegant, they’re not sooo time-consuming.
Like this cranberry kuchen for example. Basically, you make a compote in one pan, whip up a batter in a bowl, pour them both in a cake pan and bake. If you have an oven-proof, decorative, round pan, then definitely bake it in that. Then you’ve got oven-to-table ease. A springform pan would be another way to go. I currently have neither of those, so I ended up cutting the cake into bite-size pieces and serving them on a platter, which would be a good way to present it on a buffet table. It’s definitely best served hot from the oven. That way, the cake part is moist and fluffy and the cranberry compote is warm and comforting. It’s almost like a cobbler in that state. You can also serve it with cream and a sprinkling of sugar.
Martha’s recipe calls for the juice and zest of an orange. I decided to try it with a grapefruit and compensate with a little extra sugar. It was fine, but an orange might be better. Try it and let me know what you think.
The other substitution I made was to substitute Oikos Greek Yogurt for the sour cream that is called for in Martha’s version. The nice people at Stonyfield Farms recently sent me a few free sample coupons, so I’ve been using it in recipes that call for sour cream and it’s great. It has absolutely NO fat in it. Amazing.
Stonyfield Farms Oikos Greek Yogurt
Cranberry Kuchen (Adapted from Martha Stewart’s Quick Cook)
Makes one 9-inch round cake
Ingredients
Topping
12 oz bag of fresh cranberries
1/2 cup + 2 Tbsp sugar
1/4 cup water
Juice of 1 grapefruit
Batter
2 sticks unsalted butter, at room temperature
2/4 cup sugar
3 eggs
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 cups milk
3 Tbsp Stonyfield Farms™ Oikos yogurt
Grated rind of 1 grapefruit
Fresh grated nutmeg to taste
Method
1. Preheat the oven to 350˚F. Spray a 9-inch round baking pan with nonstick cooking spray.
2. In a small saucepan, combine all of the ingredients for the topping. Bring to a boil, reduce heat, and cook until the cranberries are soft, about 10 minutes. Set aside.
3. In a mixing bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, stirring well to incorporate.
4. Sift together the flour and the baking powder. Stir the flour into the butter mixture, a little at a time, alternating with the milk and the yogurt. Stir in the grapefruit rind and nutmeg.
5. Pour the batter into the prepared pan and top with the cranberry mixture. Bake for about 40 minutes, or until golden brown. Remove and serve immediately with cream and a sprinkling of sugar.
The Dungeness Crab season is in full swing here in the Bay Area and while my appreciation for Dungeness Crab is limited by my upbringing on the Eastern Shore of MD (Chesapeake country, blue crabs), I can’t resist this pale imitation once a year, so when I saw the price had dropped to $5.99/lb at Mollie Stone’s, I jumped. I paid $9.50 for a single crab which yielded about 1 cup of crabmeat.
Last year, I made a crab-picking video which has been playing continuously ever since on my livestream channel. You can check it out here: Livestream.com/StreamingGourmet It’s embarrassing for me to watch and I can’t stand the sound of my own voice, so although I host StreamingGourmet (the blog and video site) I don’t make very many videos. I felt compelled to demonstrate how easy it can be to yank big chunks of crab meat out of the back fin of a crab, though, since it can be a little intimidating. I like to confess that I picked dungeness crab on my very first date with my (now) husband, so if he can fall in love with me with crab juice dripping down my chin and crab meat wedged in my fingernails, then we’ll probably be fine when we’re 65.
Dungeness Crab
Dungeness Crab Mac-n-Cheese Serves 3-4
Ingedients
1/2 lb penne
Olive oil
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyére cheese
1 tsp salt
freshly ground pepper
freshly grated nutmeg
1 Tbsp butter
1/4 cup chopped onion
1 large clove of garlic, minced
1 cup crab meat
1/2 cup white wine
1/2 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
a few dabs of butter
Method
1. Prepare penne according to al dente package directions. When drained, toss with a bit of olive oil to keep it from sticking together while you prepare the other elements of the dish. Set aside.
2. Preheat oven to 350˚F.
It’s best if you work on steps 3 and 4 simultaneously. Read them through to see what I mean.
3. In a medium saucepan, slowly bring the cream to a boil. Allow it to thicken and reduce by half, watching carefully not to scald the cream or let it boil over. Turn off the heat and let it cool for about a minute. Then add the cheddar and Gruyére cheeses in small batches, incorporating each batch before adding the next. Try not to over stir the mixture as this could make it stringy. Halfway through adding the cheese, you can pop the heat back on low, but be careful to keep the heat as low as possible while still promoting the melting process. Heat that is too high will cause the cheese fats to separate from the proteins. If that happens, there’s no going back. After the last batch of shredded cheese is incorporated, add salt, pepper and nutmeg to the sauce. Turn off heat and let sit, stirring occasionally.
4. While the milk is simmering and reducing, (before you are melting the cheese into it) prepare the other part of the sauce: In a medium saucepan, melt the butter over medium heat. Add the garlic and onion and sautée until onions are softened, but not browned, about 4 minutes. Add wine and simmer to reduce wine by half, about 15 minutes. Add crab meat and continue to simmer until wine has reduced by half again. Remove from heat.
5. Stir the wine & crab meat mixture into the cheese sauce until fully combined. Spray a casserole dish with nonstick cooking spray. (You could also prepare this dish in individual serving-sized gratin dishes). Add pasta to the casserole dish and then pour the wine/cheese sauce over the pasta and toss to combine. Top with bread crumbs. Dab with butter and sprinkle Parmesan cheese across the top.
6. Bake for 20-25 minutes, or until bubbly. If the top is not browned by the end of the baking process, stick it under the broiler for a few minutes. Let cool for 5 minutes and then enjoy immediately.
Day 9 of 14 days of apple and nothing gets me in the mood for a holiday party more than the smell of hot mulled cider brewing on the stove. It’s super easy to make and can also be made in a crock-pot, for that intoxicating, all-day smell. Yum. Purchase high quality apple cider if you can find it. If you don’t have the time or inclination to make this from scratch, Martinelli’s has cider spices in a tea bag that you can purchase. I won’t tell.
Hot Mulled Cider
Ingredients
1 half-gallon of apple cider
2-3 cinnamon sticks
1 tsp whole allspice berries
1 tsp freshly grated nutmeg
1/2 of 1 orange (with skin)
4 whole cloves
1 Tbsp. light brown sugar
Cinnamon sticks for garnish
Method
1. Insert whole cloves into the skin of the orange. Place all ingredients in a large stockpot and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered, for at least 10 minutes. If you have time, allow to simmer at the lowest possible setting for an hour or more (making sure that the liquid is not evaporating very much). It will make your house smell divine.
2. Pour through a fine-mesh sieve before serving. Garnish with a cinnamon stick.
. Casting about for a recipe that would use ingredients I had on hand, including potatoes and cheese (always on hand in our household), I found an inspired variation on a tried-and-true favorite: the twice-baked potato.
has something to say about this.” Sure enough, a quick Google search yielded a guest post he wrote over at Elise Bauer’s 
