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Israeli Couscous Salad + NY Eating (Diner) + Sloppy Joes + Oven Mishaps/Over-Cheesing

23 Aug

Today I went on a lunch date with an old friend. We ate at a great restaurant right near the Williamsburg bridge in Brooklyn. Diner. We sat outside on the patio with a delightful sunny breeze drifting by. Our server was quite the charmer, he even sat down at our table as he described the menu items, which included rabbit terrine, fried green tomato and egg sandwich on brioche, fried chicken with a biscuit and homemade peach jam, and bratwurst. We ended up sharing the market salad (purslane, corn, tomatoes, buttermilk dressing) and the fried green tomato and egg sandwich. The sandwich came with crunchy-on-the-outside-soft-centered fries, specked with flaky salt chunks. It was a darling lunch. Diner even has a quarterly magazine that I cannot wait to delve into. I then proceeded to drag my old friend up and around Williamsburg, making a quick coffee stop at Bakeri and heading back to Manhattan via the 4$ East River Ferry.

Tonight as I was brainstorming dinner ideas, that market salad with purslane (which, I believe is an edible weed) was still in my thoughts. It was just so satisfying. And it definitely counter-acted those delicious salty fries that I was eating, and those AMAZING sloppy joes that I made for dinner last night (on a toasted English muffin, with tortilla chips and roasted broccoli).

Israeli couscous in a salad. My dinner (not to be confused with Diner). My family used to call Israeli couscous “octopus eggs.” I still don’t know why that never irked me. Add some nectarines and dried sour cherries. Feta cheese and garbanzo beans. With cubed hacked cucumbers, slivered radishes, and spinach leaves. A cool crunchy sweet and savory salad. While I appreciate a nice homemade dressing, I am too lazy in the comfort of my own home and almost always opt for a drizzle of balsamic and olive oil with flaky salt and course ground pepper. It never fails me.

Oooo, and I want to tell you about a few of the things that I have been making this last week or so:

Homemade Pizza. It was quite good, however I went a tad overboard with the fresh pulled mozz. And my dang oven likes to burn things very quickly and set off the smoke alarm. Needless to say, I still need to perfect my pizza making and my fix my old, has-a-mind-of-its-own oven before I give you a recipe. BUT, a tip from me to you is to always throw a dash of cornmeal on the pan before baking. Texture, baby, it’s all about texture.

I mentioned Sloppy Joe’s earlier. Go to Ree’s website. Make her sloppy joe’s. Read her book, “Black Heels to Tractor Wheels.”

I also mentioned my wacko oven earlier. I was trying to make these cookies from David Lebovitz. I only baked off 4 of them tonight. I caught them just before my oven was about to cinch them to burnt smithereens. They were chewy and crispy and chocolaty and perfect with milk. I still have dough in my fridge. I am going to figure this oven mishap out.

In the meantime, Couscous.

Israeli Couscous Salad

1 box of Israeli Couscous

1 can garbanzo beans, drained and rinsed

1 block of feta, cubed

1/2 cup dried sour cherries

1/4 of an English cucumber, cubed

1/2 a large nectarine, cubed

2 small radishes, quartered and thinly sliced

1-2 large handfuls of fresh spinach

salt, pepper, olive oil, balsamic vinegar

1. Make your couscous according to the directions on the box. (toast the couscous in a pot, pour boiling water over it, simmer until done).

2. Have all of your add-ins chopped and ready to go. Add the couscous and toss. Drizzle with olive oil and balsamic and add salt and pepper.

**A poached or hard-boiled egg sounds delightful if you are looking to boost up the protein in this salad.

Sweet and Savory Quinoa Salad

2 Jun

I’ve got another quinoa salad for you. This time I packed it with roasted cauliflower, spinach, garlic, lemon zest, dried apricots, golden raisins, and Marcona almonds. I also threw in some leftover chopped roasted chicken.

I roasted my cauliflower at a high heat (about 450-475 degrees F) and I lightly sprinkled on some Middle Eastern spices. Hawaji is a spice from Yemen, it is made of cumin, black pepper, turmeric, and cardamom. Sumac powder comes from the sumac fruit and is a red in color, and provides a tart element in cooking. Sumac is essential to making za’atar, a mix of ground sumac berries, sesame seeds, and crushed dried thyme. I also used a sprinkle of za’atar on my cauliflower. Typically za’atar is used on flatbreads and in yogurt or with kebabs or veggies.

(P.S. I researched my spices using Jill Norman’s herbs&spices)

In addition to a nice subtle flavor, I really loved the yellow-red color that the spices gave to the cauliflower. This went nicely with the green spinach and orange apricots. The whole theme of this quinoa dish is a play on the salty almonds with the sweet dried fruit, the savory roasted vegetable with the garlicky spinach and tangy lemon zest. I almost threw in some chopped mint, but in the end I decided to leave it out just for simplicity sake.

This dish would be smashing with a nice cinnamon roast chicken or a brisket or a fish or on its own with some flatbreads and yogurt dip. In other words, this dish goes with pretty much anything. Enjoy!

Sweet and Savory Quinoa

aka

Quinoa with Middle-Eastern Spiced Cauliflower, Spinach, Marcona Almonds, Golden Raisins, Dried Apricots, and Lemon Zest

**After rinsing my quinoa I put in in a wide and relatively shallow pot to toast with some garlic (just as you would make rice). The quinoa was still a bit wet from the rinse, but as it kept toasting on the dry pan, eventually it dried and started to do its thing (I’m not positive about the need to rinse quinoa, I’ve definitely made it without rinsing and it turns out fine, too).

1 head cauliflower, chopped
olive oil
salt
spice mixture (Hawaji, Sumac, Za'atar--or any spices you fancy...tumeric, cumin...) **you can also use harissa and spread it over the cauliflower before baking
1 cup dry quiona, rinsed
2-3 garlic cloves, peeled and chopped in half
2 cups water (or broth)
2 handfuls fresh spinach
1/2 cup dried fruit (I used golden raisins and chopped dried apricot)
1/2 cup marcona almonds
1 teaspoon lemon zest
optional: chopped chicken or garbanzo beans

1. Preheat oven to about 450 degrees F. Place your chopped cauliflower on a parchment lined baking sheet and sprinkle just a touch of olive oil. Add a small sprinkle of salt, and your spices. Roast in the oven for about 25 minutes.

2. Have your 1 cup of dry quinoa ready. Heat your pan and add the quinoa with the garlic and toast for about 5 minutes. Add your 2 cups of water (or broth) and bring the mix to a boil, stirring occasionally. Once the mix starts to boil, add the spinach and reduce the heat to low. Cover and let quinoa sit for about 10-15 minutes, stirring occasionally.

3. Add the roasted spiced cauliflower, dried fruit, almonds, lemon zest, and chicken or beans. Serve with cracked black pepper.

Want MORE QUINOA recipes?

Steph’s Granola

Pumpkin Chickpea Quinoa with Haricot Vert and Almonds

Roasted Beets, Sauteed Chard (and Yuba) Quinoa

Quinoa with Greens, Grapefruit, and a Runny Egg

Green n’ Yellow Risotto

19 May

I’ve been on a short cooking hiatus. I’ve been busy traveling to New York and back. I’ve been busy graduating from college. I’ve been busy hanging with the family. I’ve been busy dipping into the hot jacuzzi. I’ve been busy listening to the rain drip and the seals bark in Monterey Bay. I’ve been busy eating–eating out for every meal is exhausting. I’m ready to prepare my own meals.

Have I mentioned that I’m moving? I’m moving out. 1 week to go. I am trying to use up the miscellaneous items in my pantry. I’ve been working on using up my wheat germ. Tonight I finished up my jar of Arborio rice.

An ear of corn, a bunch of red chard, one pattypan summer squash, and a few ribbons of basil later, I had myself a fine dinner. Green n’ yellow, yellow n’ green. Creamy yet tastefully textured.

Green n’ Yellow Risotto

adopted from Alice Waters’ The Art of Simple Food (see my post on Asparagus Risotto)

Serves 4

Cut off from the stems and chop 1 bunch red chard

Slice off the cob 1 ear of corn

Thinly slice 1 large yellow pattypan squash

Set aside for later.

Melt in a heavy-bottomed 2 1/2 to 3 quart saucepan over medium heat:
2 tablespoons butter

Add:
1 small onion, diced finely
Cook until the onion is soft and translucent, about 10 minutes

Add:
1 1/2 cups risotto rice (I used Arborio)
Cook the rice, stirring now and then, until translucent, about 4 minutes. Do not let it brown.

Meanwhile, bring to a boil and then turn off:
4-5 cups broth (chicken or vegetable)

Pour into your simmering rice:
1/2 cup dry white wine

Cook, stirring fairly often, until all the wine is absorbed. Add 1 cup of the warm broth and cook at a vigorous simmer, stirring occasionally. When the rice starts to thicken, pour in another 1/2 cup of the broth and add some salt (how much depends on the saltiness of the broth). Keep adding broth, 1/2 cup at a time, every time the rice thickens. Do not let the rice dry out. After 12 minutes stir in the prepared veggies. Cook until the rice is tender but still has a firm core, 20 to 30 minutes in all. When the rice is just about done, stir in:
1 tablespoon butter (optional)
1/3 cup grated Parmesan cheese

Stir vigorously to develop the creamy starch. Taste for salt, adding more as needed. Turn off the heat, let the risotto sit uncovered for 2 minutes, and serve. Add a splash of broth if the rice becomes too thick.

Top everything off with basil leaves, cut into a chiffonade

Steph’s Granola: Everything Mus(t) Go!

4 May

Yesterday:
Sipped on day-old coffee as I filtered through my closet. I have a large pile of clothes and old ballet attire to give away. Come n’ get it.

Today:
Started to read a book for fun. Made a space on my tiny porch for a towel and my body. Sunshine. Loving it.

Relaxing (-ish) sun-filled days complete with evenings entailing dinner + drinks + friends.

Can I tell you the truth? I’m not very good at this whole “relaxing” thing. But, I’m trying, and trying feels nice. Champagne helps. Champagne feels nice. Things in jars help, too.

Granola is the name of the game right now. Why are there so many “Mom’s Granola” recipes out there? Sure, Mother’s day is coming up. Sure, I love my mom. My mom has never made me granola before. “Mom’s Grilled Cheese” suits her better than granola.

Today I give you “Steph’s Granola.” Sometimes, it is all about me. Well, actually, sometimes it is all about using up the random accumulated food in your pantry/fridge before you move across the country. And thus “Steph’s Granola” was born.

Steph’s Granola was born out of multiple recipes and attempts of granola (and granola bars) as well as too many things that need to get used up before I move out of my apartment.

Things I used up:
-leftover trail mix from Trader Joe’s in which I picked out and ate all of the dried cherries, cranberries, and pineapple, and was left with cashew and almonds
-more almonds
-about half of a cup of leftover salty mixed nuts which I only left the brazil nuts and about 6 hazelnuts
-wheat germ (I have SO much left, gah help me)
-raw quinoa (adds a lovely crunch. I also recommend sesame seeds)
-a small pack (about 1/4 cup) of applesauce (helps with the “wet” ingredients and to add less sugar)
-the end of my cinnamon jar
-some almond extract
-used up about 1/2 cup of banana chips and 1/2 cup of choco chips that have been sitting in the pantry for about 7 months

More ideas that you may have to use up in your pantry:
-chopped candied ginger
-peanut butter
-pretzels, chopped
-mashed banana


Steph’s Granola

adapted from multiple recipes, today from Food & Wine’s annual cookbook 2010

Makes 7 cups

3 cups old-fashioned rolled oats
1.5 cups of nuts (see above for what I used)
1/4 cup wheat germ
1/4 cup raw quinoa
1 teaspoon salt (omit if using salted nuts)
1 tablespoon hot water
2 tablespoons honey
1 tablespoon agave (I think I used some random maple syrup made with agave?)
2 tablespoons vegetable oil
1/4 cup or one of those small individual packs applesauce
a few shakes of cinnamon
a few drops of almond extract

add-ins after baking:
golden raisins, banana chips, choco chips (yes! I used up the little bit that was left of all of these)

1. Preheat oven to 325 degrees F. In a bowl, toss the oats, nuts, wheat germ, and quinoa. In a separate small bowl, whisk the water, salt (if using), honey/agave, vegetable oil, and apple sauce. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.

2. Bake for 40 minutes in the center of the oven, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring (I only did this for a few minutes because it was too hot to leave the oven open). Toss the granola with the raisins, banana chips, and choco chips. Store in an airtight container for up to 3 weeks.

Want more granola recipes?
–Extreme Granola
–Homemade Granola Bars

>Polenta Circles with Shrooms, Flowers n’ Beans

28 Apr

>
Plating food on a square white plate makes me feel all fancy pants.

A drizzle of balsamic is my go-to for a finishing touch.

A sprig of something green (in this case, a snip of carrot top greens) makes all the colors pop.

Crisp browned edges are my weakness.

Hi dinner.


Polenta Circles with Shrooms, Flowers n’ Beans

vegetarian, gluten-free

serves 4

1 large head of cauliflower, chopped
8 oz of mushrooms, sliced
1 red onion, thinly sliced
1 tube of already made polenta, sliced into circles
1 can of cannellini beans, drained and rinsed

olive oil
salt
pepper
balsamic

Heat the oven to 475 degrees F. Line a baking sheet with parchment. Spread out your chopped cauliflower and drizzle with a touch of olive oil, salt, and pepper. Bake in the oven for about 20-25 minutes, until nice and browned around some of the edges.

Meanwhile, heat a (cast-iron, if you have it) skillet with some more olive oil. Add as many polenta circles as can comfortably fit in the pan and fry on each side until crisped looking with a little color. Repeat with remaining polenta circles.

While the polenta cooks, heat a clean pan without oil and add the mushrooms. Saute for a few minutes. Then add some oil and sliced red onion. Let cook until soft and colored.

Add the beans and roasted cauliflower to the pan with the mushrooms/onions. Drizzle in some balsamic.

Serve next to or atop polenta circles. Use a square white plate if you’re feelin’ fancy pants. Or add a “not-so-fancy-pants” sprig of green to appear fancy-pants.

WANT MORE POLENTA RECIPES?
–Basic polenta
–Polenta cake with olive oil and rosemary
–Mushroom etc. and sausage ragu over polenta

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