Tag Archives: recipes

Thanksgiving Recipe Linky Love / Visiting Food Banks in the Land of Milk and Honey

Some fun Turkey Day links:

  1. 59 Cheap and Healthy Thanksgiving Recipes;
  2. Mark Bittman’s Mimimalist Thanksgiving (or, at least some of it) turkey and some sides, all under THREE hours;
  3. Food safety experts say the turkey can go from FREEZER to OVEN;
  4. Kaylyn’s Low Carb Thanksgiving/Leftovers Recipes; and
  5. Bryant Terry’s ecological Thanksgiving recipes*.

And of course -holiday-friendly  Dude, Where’s the Stove? recipes:

* I have such a book crush on Bryant Terry. I received a copy of his new hit, The Inspired Vegan – I’ll have to post a review once I’ve done more than just drool over the recipes!

In the spirit of gratitude, I thought I’d share what I’ve learned about food banks this year. My town has a hotline people can call to find out what food banks are open each day. And this year, I helped a few friends visit them. By help I mean – making a phone call and driving people around. Not much, but, something, right?  It turns out that one my friends never got any sort of help from family during a rough patch. Not a penny, not a can. Nothing. It meant the world to her that I picked her up in my car, waited in line with her, and visited the food bank a few times. I had no clue it made a difference.

So what are these food banks like? One local non-profit with an ecological bent distributes food to seniors who pay a small flat fee each year, to get a weekly grocery bag full of lettuce, carrots, mushrooms, potatoes and other  veggies that are a shade past their prime, as well as a loaf of bread, saving them from the trash heap. A church distributes twenty-pound sacks of onions, cauliflowers, potatoes, carrots, and other veggies as part of a USDA program. Another place shares a mixture of canned / packaged foods and some fresh veggies as part of a food distribution non-profit.

So, anyways, I am giving thanks, to anyone who has ever given food, money, time, anything to any of these food banks.  Thank you for helping people in their time of need. Thank you, thank you, thank you!!! And may we all have a wonderful Thanksgiving!

Photo credit: my friend who worked like crazy making turkey cake pops!

Roasted Cauliflower – Too Delicious to Ignore

Roasting cauliflower is akin to transforming an unappreciated commoner like Eliza Dolittle into an empress. Perhaps I should mention that I never had anything against cauliflower – I just never sought it out before now.

I happened to somehow end up with three or four cauliflower at once – so…what to do? Yes, why not try roasting? Brings out the sweetness of the vegetable and gives it a great texture. Yummy, yummy. I’ve decided it will be a non-guilty pleasure, what with the all vitamin C and other nutritional goodness it represents as a member of the cruciferous family of vegetables.

cauliflower slathered in olive oil and salt

on the grill/cookie sheet

roasted cauliflower

Ingredients/Tools:

  1. 2 cauliflowers;
  2. approximately 1/4 cup of oil;
  3. salt;
  4. mixing bowl/zippered plastic bag; and
  5. toaster oven.

Directions:

  1. Set your toaster oven to broil. While that’s getting hot, get into the prep.
  2. Break off the cauliflower florets and slice the largest into quarters, cross-wise.
  3. Pour some oil into the zippered bag, then add 2 teaspoons of salt.
  4. Add the florets and shake the bag! Cover all the florets with this oil mixture.
  5. Pop the cauliflower pieces into the toaster oven. (I did this in 2 batches, 30 minutes apiece).

It’s so easy. What about sauces? I was thinking about glazing the cauliflower with some miso butter – haven’t gotten around to doing that, mostly eating it just roasted. Squeezed some home-grown lemons (gift from a friend) onto the roasted cauliflowers with some dashes of soy sauce – worked great!

Red Wine Pears

steaming pears

steaming pears

red wine pears simmering

red wine pears simmering

 red wine pears

red wine pears

Once upon a time, in early fall, pears were on sale for 29 cents a pound. TWENTY-NINE CENTS, you heard me. What to do? Oh yes, at first, you buy pounds of pears. And it is pear time, all the time. Pears with cheese. Pears by themselves. And then the pears threaten to go bad! How can I save these pears, so that their goodness can be captured? Why, poach them in red wine.

It’s that easy.

Ingredients:

  1. 6 very ripe Bartlett pears;
  2. one bottle of red wine; (I use the infamous Trader Joe’s 2 buck chuck)
  3. splash of vanilla;
  4. 1/4 cup of honey;
  5. 1/8 teaspoon of cinnamon;
  6. 2 sprigs of thyme (somewhat optional – I’ve done fine without the thyme);
  7. 2 quart sauce pot.

Steps:

  1. Pour the red wine into pot and begin low simmer.
  2. Peel the pears. Slice in half if you like, or leave whole.
  3. Add ground cinnamon, honey/sugar, thyme and vanilla to the pot.
  4. Melt everything together.
  5. Add pears.
  6. Allow pears to simmer until just tender – this means, start checking on it no later than like 10 minutes after you’ve added the pears. Depending upon ripeness, these pears might be ready quite soon.
  7. Remove!!!
  8. Let sauce continue to simmer until it is reduced to half of its original size. This is not a hard-and-fast rule – the idea is to intensify the flavors.

They are simply wonderful as-is. Even better with ice cream/frozen yogurt / nondairy frozen treat. Served that way, any international spy of superior caliber will start weeping like a child with joy. I saw it with my own eyes!

Miso Butter Asparagus Tart Experiment (why does David Chang have to be an evil genius?)

Miso. Butter. Uh…those are the ingredients for…miso butter. This is why David Chang is an evil genius. Way back when he was just a non-famous kid*, learning all about ramen in Japan, he happened upon the Sapporo stylings of miso ramen: finished off with a “knob” of butter and some corn. David notices the flavor combo is  crazy good.  He and his friends abbreviate the flavor insanity to miso + butter. Well,  I have both butter and miso in the fridge, so why not? Doesn’t cost me anything.

What does miso butter taste like? It tastes so good it’s just WRONG!!! The umami in the butter melds with that of the miso to create this uber-umami whirlwind of deliciousness.

He has a fancy recipe for poached eggs with miso butter on asparagus, in his Momofuku book – I decided to try something more basic, elemental: why not just go for the miso butter as the major taste?

Miso Butter Asparagus Tart

Ingredients: (these are very very approximate measurements, due to this being an experiment)

  • 1 yellow onion;
  • two or three handfuls of asparagus pieces**;
  • 1 sheet of puff pastry;
  • 1 tablespoon of dark miso; and
  • 2 tablespoons of butter.

Slice a whole yellow onion and saute until translucent. Allow to cool completely.  Wash and slice the asparagus spears. If they are thicker than 1/3″, you may want to halve them.

Take the puff pastry out of the freezer and allow to thaw for the required time. Cut the puff pastry into modest rectangles (like 3″x2″) – I was using Pepperidge Farms puff pastry, which yields about 12 pieces. Transfer the pieces to a cookie sheet.

Melt the butter in the microwave – try it like 15 seconds at a time – and mix in the miso. Mix. Mix. Mix. Baste the miso butter onto the puff pastry with a brush. Put a thin layer of carmelized onion onto the pastry. Then top with the asparagus pieces. Baste the asparagus with yet more miso butter.

Set your oven to 425 Fahrenheit. (I fiddled with the temperature, all the way down to 350 at one point). Bake. Remove once the puff pastry has puffed (about 15 ~ 20 minutes, depending on how heavy the asparagus and onions are).

Remove, and wait for praise and adoration!!!

Notes – I cooked this in an oven with a see-thru door to help keep a vigilant eye over the tarts so that they did not burn too much. The miso burns mercilessly fast.

Taster Feedback:

One taster (who weighs no greater than 110 lbs, I believe) ate portions intended for three adults in one sitting! One taster complained that the tart should be more attractive, perhaps with carrot or something pretty. One taster liked the flakiness of the pastry and the nice taste of the asparagus and how it was all bound together with the miso. All tasters eagerly ate MULTIPLE servings!

* His dad ran golf businesses and David played competitive golf as a kid…I guess he had to get out because he could read the writing on the wall when Tiger Woods‘ face would be on the brochures…for the tournaments he was competing in!

** The asparagus in the picture consists only of the tips because I had used the stems for another dish. I was lucky enough to find it on sale for under $2.00 per pound during a weekly special. You could probably swap in summer squash or even scallions for a more frugal take.

P.S. Here’s a link to the Kitchen Window story from yesterday that has some background info on miso (and hastened my decision to post about my miso butter experiment)!

Sunday Gathering Frittata

frittata extreme closeup

frittata extreme closeup

Artichoke and Broccoli Frittata*

I made this dish for a Sunday afternoon gathering – and people seemed to like it! Oh, and someone made mention of my blog there so I thought it might be nice to update it in case anyone takes a look….kinda like housecleaning and setting out fresh flowers before company arrives!

Ingredients: (warning: these measurements are very, very approximate – I am guesstimating them after the fact)

  1. 5 or 6 jumbo eggs;
  2. 1 whoppingly large yellow onion;
  3. 3 cloves of garlic; (I used 3, and I think it was not enough…might want to beef it up to like 5 or 6 cloves!)
  4. 1 cup of marinated artichoke hearts, and a few tablespoons of the marinade;
  5. 1 enormous Russet potato (weighs around 1 pound);
  6. 2 cups of broccoli;
  7. 1 cup of Vintage White Tillamook cheddar (any cheese will do, this just happens to be a favorite of mine and I believe it is good value for the expense);
  8. cooking oil;
  9. roasted almonds (optional – but adds a nice crunch and sweetness); and
  10. saltiness – I put a few dashes of soy sauce and some sea salt (likely about 1/4 teaspoon).

Instructions:

1) Prep

  • Garlic and Onions: Remove the skins (I used a big heavy rock on the garlic) and chop broadly, discarding the hard ends. Then sweat the onion and garlic. Of course, when I say “discard” I mean, toss into a compost bin if you’ve got one.**
  • Broccoli: While you are letting the onions sweat, it’s a good time to tackle washing and slicing the broccoli florets into halves or quarters even. I chopped off the longer stems because they just add extra bulk.
  • Artichokes: Slice the marinated artichokes. I bought mine in halves and quarters so I ended up slicing each piece no more than twice at the most.
  • Potato: Wash the potato, and remove any sprouts. You might know, but I will gently remind – the sprouting “eyes” are poisonous! Slip it into a bowl with 1/2 cup of water. Microwave for 6 or 7 minutes.
  • Slice the cheese into 1/2″ cubes (or smaller).
  • If the almonds are salted, rinse them in a little water. Drain, then crush with the big rock.

2) Assembly

  • Beat the 5 eggs in their own mixing bowl.
  • While the potato is still piping hot, peel off the skin and chop it broadly. Toss it into a bowl with the reserved artichoke marinade.
  • Set aside enough cheese and crushed almonds to set on top. Toss everything else into the bowl with the hot potato mix.
  • Pour the eggs into the potato mixture. The mixture should now be totally coated with egg and definitely shiny. If it looks too dry, crack and beat another egg and toss that in too.

3) Cooking

  • Heat up a large skillet (mine is 10″ in diameter) to medium-low. Once the pan has heated up, pour in a little olive oil and smear with a bit of paper towel, coating the entirety of the inside.
  • Pour in the mixture.
  • Cover with a lid, and turn the heat down to low – err on the side of lower rather than higher heat. Let this cook for a good 30 minutes. Set the lid at an angle to let water escape.
  • Get the oven to 250 Fahrenheit.
  • Remove lid.
  • Broil the frittata for 15~20 minutes, until the mixture is fully cooked. Turn off the oven. Garnish the frittata with the reserved cheese and crushed almonds, and allow the cheese to melt for a few minutes in the residual heat.
  • Sit back, and await accolades :-)!

I served directly from the skillet, but I suppose you could plate it up in wedges. For this event, people served themselves. If you are serving directly after cooking, the cast-iron skillet retains heat for a good while.

***********************

Cost Breakdown

The costs of the almonds and garlic are missing from the below, just FYI.

Ingredient price # type unit price: units used costs
Jumbo Eggland eggs $2.99 12 egg 0.25 6 $1.50
Russet Potato $0.89 1 oz 0.89 1 $0.89
Yellow Onion $1.49 1 oz 1.49 1 $1.49
Cheddar Cheese $8.99 32 oz 0.28 8 $2.25
Marinated Artichokes $9.99 32.5 oz 0.31 8 $2.46
Broccoli $4.00 48 oz 0.08 16 $1.33
Recipe costs: $9.91
servings (appetizer sized) 15
cost per serving: $0.66

***********************

Shopping Notes

The broccoli, Tillamook cheese, and marinated artichokes were from Costco. Be warned that the jar for the artichokes is extremely difficult to open! Also, the jar says 65 oz, but I think that includes all the liquids so I’m guessing that the usable portion is about half that. The eggs were from Safeway.

* Was this truly a frittata? I didn’t actually fry it. One can argue that this is a riff on a tortilla de patates, due the inclusion of the potato and onion.
** My county waste management service gives everyone an organic waste bin (as large as a garbage can!) and it really really cuts down on trash.

frittata on the counter

frittata on the counter

Photo credits: I’m using these photos by kind permission of the hostess’s husband.

P.S. Was googling about one of my great loves, canned fish, and landed on these awesome Japanese Sardine Rice recipes from Miss Baby Sunshine and Tomo – and I knew I had to give the linky love!

Holiday-Friendly Recipes + Umeshu-kan (Japanese vegan jello shot)

Cream Puff

Just thought I’d round up some holiday-friendly recipes before the Thanksgiving whirlwind (recipes from this blog and tasty-looking recipes from other bloggers).

Note – The holidays are probably not the time you want to experiment with recipes you haven’t mastered, but it can be nice to try out new things!

make ahead dishes, for the day or two before

oven multi-tasking

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Umeshu-kan

Umeshu-kan mise en place

Umeshu-kan

I have read about people using umeshu (Japanese plum wine) to make kanten desserts. It went on sale the other week, so I pounced on it! It’s been many, many, many years since I’ve had umeshu. I quite forgot that it is VERY potent, like any other fruit-based liquer.

I made a very small amount of umeshu-kan, just enough to test. I’ve never had a Jello Shot, but I think it’s similar…except that it’s fancy and delicious!

Ingredients:

  • 1 cup boiling water;
  • 1/2 cup of umeshu;
  • 1″ x 2″ rectangle of agar-agar if using the sheet form (least expensive form of agar-agar).

I poured out all of the boiling water into a large mug, then returned 1/4 cup to the saucepot. I threw in the agar-agar, making sure it really melted all the way. Then I added the umeshu, let it heat up, and put it in a mold. I let it set in the fridge for about 1.5 hr. It was ready for eating. So I and my taste testers sample it. It was SO good. But I could not have very much of it because of the potency (made with distilled liquor!). Very good with a big cup of black tea.

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Container Gardening Update

My two first broccoli rapa (container-grown). They were delish!

in the container

Enjoy your Thanksgiving!

Extremely Easy Salmon Salad with Sweet Potatoes

I’m kinda like a cat. I love fish. When I was a vegetarian for a few years, I resisted burgers, hot dogs, steaks and even pork chops without any trouble.  But fish? I remember pining away for albacore sashimi, when everyone else in my family enjoyed platters of it, on gorgeous beds of freshly-picked chiso.

I’m not a vegetarian now, so, I don’t have to resist eating fish. Sigh of relief! Recently, one of my friends gave me a can of wild Alaskan salmon. And I have been roasting sweet potatoes in the toaster oven like there is no tomorrow. Naturally, these must come together in a salad.

Salmon Salad  with Sweet Potatoes

  • 1/4  cup of canned salmon; (1/4 of $2.69* = = $.67);
  • 1/2 of a roasted** sweet potato, sliced broadly (half of a 2/3 lb potato x $1.99/lb = = $.66);
  • dab of mayo;
  • dab of grainy mustard;
  • greens/herbs to garnish.

Probably no-salt canned chickpeas would be a great addition to this salad. For visual interest, I added a stem of yu choy, chiffonade-d, fresh from the farmer’s market. By the way, Trader Joe’s canned salmon is great. Bay Beauty (a.k.a., Ocean Beauty) brand, which I used in this recipe, is decent quality.*** FYI, I googled around and found that warm potato/salmon salad is pretty common. So, feel free to change out the sweet potatoes for plain ones. I happen to love it cold, straight out of the fridge.

P.S. It’s a really lovely mix of sweet and savory. Kinda reminds me of Japanese food!

Also – I would love to try making a bean pie, but I want a recipe that someone can recommend personally. If you have one, please share!

*I think that is the cost of the Trader Joe’s wild Alaskan salmon. There are definitely cheaper brands.

**I usually roast a few sweet potatoes at 450 F for 1 hour in the toaster oven.

*** These opinions are not the result of fees/gifts.