Tag Archives: dinner

Soft Polenta with Sautéed Spinach and Shrimp

30 Apr

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I like my quick vegetarian meals. I can turn out an easy dinner with very little preparation, and it always tastes good. Lately, though, I’ve been wanting some variety in my diet.

I’ve now checked sardines off the list of foods I’ve never eaten at home. They were excellent in pasta with broccoli rabe, pine nuts, and golden raisins. The other day I bought anchovy paste so that I could play around with flavor. I’m open to anchovy suggestions if anyone out there has some…

And now, I can check off shrimp. I order shrimp at restaurants occasionally, but I’m not a diehard fan. Nevertheless, shrimp is a quick-cooking protein and I figured I’d take it for a spin at home for a change. I found some decently sustainable frozen shrimp at Whole Foods. They defrost quickly either overnight in the fridge or under cold running water for about 6 minutes.

I sautéed some onion and garlic in a pan, added the shrimp, and a heaping few handfuls of spring spinach from the Columbia Greenmarket.

Served atop a bed of soft, Farmer Ground Flour polenta from my local butcher, Harlem Shambles ($5 for a big bag!). I like to cook polenta in mostly water with a little milk, and I finish it with a pat of butter, a few grates of Parmesan, and a few dabs of plain Greek yogurt. Creamy and dreamy. Don’t forget the black pepper!

Earlier in the week, I baked a bunch of sweet potatoes (fork them all around, bake in the oven for about an hour or until soft), so I added a half to this dinner.

Soft polenta, sautéed spinach and shrimp, with a little roasted sweet potato. A fine meal.

Soft Polenta

Adapted from an old post, originally from Joy the Baker

Makes 4-6 servings

1 cup polenta

4 cups water

1 cup milk

1 teaspoon salt

To finish:

1/3 cup grated Parmesan

1 tablespoon Greek yogurt

1 tablespoon butter

fresh ground black pepper

Place 1 cup of dried polenta in a medium sized bowl. Top with one cup cold water. Set aside.

In a medium sized sauce pan bring 1 cup of milk and remaining 3 cups of water to a boil. Once boiling, add salt. Slowly whisk the polenta/water mixture into the boiling milk mixture. Turn flame down to medium low. The time the polenta takes to cook will depend on weather you’re using fine grain or course polenta. However long it takes, stir occasionally until you’re reached a desired thickness.

Turn of flame and add grated parmesan cheese, Greek yogurt, and a pat of butter. Grind some black pepper over the top. Stir to incorporate.

 

Sautéed Spinach and Shrimp

makes about 4-5 servings

1 tablespoon oil (canola or olive work fine)

1 onion, chopped

2 cloves garlic, minced

1 pound shrimp (defrosted if frozen), rinsed and patted dry

2-4 heaping handfuls of chopped spinach

salt

Heat oil in a large skillet on medium high heat. Add the chopped onion and cook for about 3 minutes, until translucent. Add the garlic and cook one minute more. Add the shrimp and cook for about 2 minutes on each side or until lightly pink.

Add the spinach to the pan and stir until slightly wilted. Sprinkle with a few pinches of salt, to taste.

Serve atop a soft bed of polenta. 

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Life Is Busy, But We Still Need To Eat

23 Apr

It is too easy to fall into eating the same things everyday, so I’m trying to shake up my routine a little, and give you some inspiration to shake things up, too! Today’s post compiles some snapshots of the food I’ve been eating lately.

Most of the foods pictured are quick to prepare yet still filled with nourishing, colorful ingredients. Life is busy, but we still need to eat.

Have you tried any new or different foods recently?

Breakfasts: A warm bowl of oatmeal with a dab of nut butter usually hits the spot for me in the morning. Below are some other fun breakfast options:

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A variation of a single-serving oatmeal protein pancake. Combine 1/3 c. quick oats, 1 large egg, 1/2 teaspoon each of baking powder, chia seeds, vanilla, and cinnamon. Add some fruit to the batter, i.e. 1/4 cup of frozen berries. Cook on a lightly buttered non-stick skillet for about 3 minutes. Flip, and cook for another 3 minutes. Top with something yummy, like plain, whole milk yogurt with a little drizzle of maple syrup.

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Whole wheat toast with cottage cheese and black pepper. A quick way to get in some protein and whole grains first thing in the morning. Add a side of frozen mango cubes for refreshing brightness.

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Speaking of mango, here’s a classic bowl of plain yogurt with granola, chia seeds, and mango slices. As you can see, my brain is already on “warm, sunny weather” mode.

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Another simple breakfast or snack: CRUMPETS. Like an English muffin, the airy wholes of a crumpet are the perfect vehicle for a slick of salted butter and a little jam (I used guava/apple jam). Nut butter, avocado, or a runny egg also sound like excellent crumpet toppings.

Light lunches and snacks: I usually like to make my own lunch at home. I have to remind myself that simple is often the answer. Last week was Passover, so I tried to get creative with matzo…

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Matzo spread with hummus and topped with boiled egg and cucumber slices. To boil an egg, place it in a pot, cover with cold water, bring to a boil. Once boiling, shut the heat off and cover the pot for 10-13 minutes, depending if you are using a large or extra-large egg. Place the eggs in a bowl of ice water to cool. Peel and slice!

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Eating out during Passover is a fun adventure. This matzo was topped with smashed avocado, chili flakes, cumin, and lemon. Can’t go wrong. At The Commons Chelsea. 

Quick, easy weeknight dinners: Keeping some easy staples like frozen/canned vegetables, tofu in the fridge, grains in the pantry, and even fish in tins means a healthy dinner is almost always accessible.

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Whipped up a tofu vegetable curry for dinner one night. With a few apple slices and peanut butter on the side. This is a go-to meal for me, but I changed it up by using a little baby corn. Organic canned baby corn gets drained and rinsed and added to the curry with some fresh broccoli. A different vegetable than I would normally use, and I appreciate the change. Did you know you could “dry sauté” tofu? Slice the tofu and place it in a heated, dry non-stick skillet. The heat takes out all of the excess moisture, and still gives it a nice “crust” because the skillet is non-stick. Now the tofu is ready to soak up all of the yummy curry sauce (a similar effect to “pressing” tofu).

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First time buying a tin of sardines! I made Ellie Krieger’s pasta with sardines. Whole wheat fusilli, broccoli rabe, golden raisins, and pine nuts tossed with sardines. Add Parmesan for a little extra salty goodness.

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Taco night. Corn tortillas toasted on the gas stovetop flame. Smear with refried black beans. Top with leftover chicken, and some sautéed bell peppers and onions. A little salsa or hot sauce for acidity.

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Rainbow Nachos. Blue corn tortilla chips, carrot ribbons, black beans, smoky gouda, spinach. Toast in the oven for ~7-15 minutes. Top with avocado and plain Greek yogurt.

Some noteworthy restaurant eats:

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Carrots | Fluke from The Pines in Gowanus, Brooklyn

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Green Falafel “with everything” from Taim in Nolita

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Rice Bowl with Marinated, Grilled Tofu from Community Food & Juice in Morningside Heights

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Happy Passover

15 Apr

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Happy Passover. Or if you don’t celebrate, Happy Tuesday.

This year, I made a small dinner for a small crowd. Charoset, a light salad, spatchcocked flat-roasted chicken with carrots and parsnips, maple-roasted sweet potatoes (I used less syrup than the recipe calls for and added in some cinnamon). Complete with matzo sheets and red wine. Dessert was coconut macaroons from the bakery I work at, with a few squares of chocolate and a few more sips of wine.

A few more old favorite Passover recipes:

Matzo Lasagna

Kiss n’ Swirl Meringues (use Kosher for Passover vanilla, or omit altogether, if you do not consume vanilla on the holiday)

xo

Stephanie

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Whole Wheat “Mac” and Cheese Bake with Bread Cube Topping

5 Apr

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What to do when you have a nearly full jug of milk in the fridge and you have to use it before it goes bad? Mac and cheese.

I tried to balance the heaviness of a dish like mac and cheese by using whole wheat pasta and 1% low fat milk instead of whole milk. Serve with lots of colorful veggies to further balance out the full-fat creamy delicious cheeses, butter pats, and bread cube topping.

I roasted carrots and parsnips in the oven (cover them for the first 15 minute so they get nice and tender and glazed). For the broccoli, I rinsed it, and with the water still clinging, placed it on a plate , covered it with another plate, and steamed it in the microwave for about 2-3 minutes. And for fun, I sliced a few quick-pickled kirby cucumbers. Veggie Love!

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Not pictured, but leftovers reheat well with a little hot sauce dabbed on top!

Whole Wheat “Mac” and Cheese Bake with Bread Cube Topping

adapted from Smitten Kitchen, Originally from Martha Stewart

Serves 5-6

1/2 stick of butter (4 tablespoons), divided

3 thick slices bread (I used sourdough), crusts removed (I like to nibble on the crusts later, so I save them!), cut into bite-sized cubes

2 3/4 cups milk (I used 1% low fat milk)

1/4 cup all-purpose flour

1 teaspoon course salt

pinch of each: ground black pepper, fresh grated nutmeg, old bay

roughly 3 cups shredded cheese: I used a mix of Gruyere cheese and a fancy smoked Gouda (cheddar is more classic mac and cheese)

1/2 pound whole wheat pasta (I used fusilli)

1. Preheat oven to 375°F. Butter a pie dish or 8 in x 8 in pan; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour the melted butter into the bowl with the bread, and toss. Set the bread cubes aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, old bay, 2 1/2 cups  of the cheeses. Set the sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the pasta until the outside is cooked and the inside is underdone, 2 to 3 minutes. Transfer the pasta to a colander, rinse under cold running water, and drain well. Stir the pasta into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining  1/2 cup cheese and the bread cubes over the top. Bake until golden brown, about 30 minutes (or until browned). Transfer the dish to a wire rack for 5 minutes; serve.

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(Vegan) Lasagna with Tofu “Garden Ricotta”

11 Mar

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Spring is around the corner, it is almost, almost here, but I still feel the slam of the cold on my face and hands every time I walk outside.

This lasagna is a transition from heavy, cheesy winter comforts to lighter, colorful spring fare. By using a tofu “ricotta” instead of actual ricotta, this pasta dish gets a lighter makeover so that we won’t have to undo the top button on our pants after eating.

I used to make tofu “ricotta” back when I was cooking for 60 students in the Berkeley co-ops. Pulse some firm tofu in a blender or food processor, add some aromatics and spices, and it turns from rubbery soy product to magical cheese-like goodness in seconds! I really like the addition of white miso paste to this version.

…and because I am flexible, I added a little grated Parmesan cheese to top off my vegan lasagna. Hey, it’s a transition, remember? A little Parmesan offers a nice salty punch without weighing down the pasta, but if you are vegan, just omit.

I also love my carbs, so a little toast with olive oil and salt is a nice crunch contrast to the lasagna.

Now, bring on the warm sunshine!

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I love lasagna, and I believe there should be a lasagna for every occasion. Check out this summer version with zucchini here. And check out this Passover matzo lasagna here.

Vegan Lasagna

adapted from Chloe’s Kitchen

Serves 6-8

**Make ahead: you can prepare the unbaked lasagna and keep it in the fridge for about 2 days before baking. 

Garden Ricotta

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic

1 14-oz package firm or extra-firm tofu, drained

2 tablespoons lemon juice

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon white miso paste

3 cups fresh basil

Sauce & Assembly

2 tablespoons olive oil

8 ounces mushrooms, sliced

1 24-oz jar marinara sauce

1/4 milk of your choice *I used cow’s milk, but to keep things truly vegan use soy, almond, or rice milk

1 bunch kale, stemmed and chopped (you can also use spinach or another green)

1/2 pound no-boil lasagna noodles

Preheat the oven to 375 degrees. You will need a 9 x 13 inch-pan.

To make the Garden Ricotta: In a large skillet, heat oil over medium heat and saute onions until soft. Add garlic and cook one more minute. Remove from heat.

In the food processor, combine onions, garlic, tofu, lemon juice, salt, pepper, and miso paste. Pulse until the mixture is almost smooth but still has some texture. Add basil and pulse a few more times to incorporate it.

To make the sauce: Heat oil over medium-high heat in a large skillet (just use the same skillet you used to saute the onions). Add the mushrooms and cook until soft. Add marinara and milk. The milk should soften the acidity of the tomatoes (you can also add a tablespoon of brown sugar or maple syrup here, but I just omitted it).

To assemble and bake the lasagna: Spread a thin layer of sauce on the bottom of the prepared pan. Arrange 4 lasagna noodles across the pan. Spread half of the Garden Ricotta over the noodles. Layer half of the kale over the Garden Ricotta. Arrange 4 more noodles on top. Spread another layer of sauce over the noodles, then arrange 4 more noodles on top. Top with another layer of sauce, the remaining Garden Ricotta, and the remaining kale.

Cover the pan with foil and bake for 45 minutes, or until the noodles are cooked and the sauce is hot and bubbling. Remove from the oven and let it rest for 5 minutes before serving.

Optional: If you are not vegan, I enjoyed the lasagna with a little grated Parmesan on top before serving.

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