Vegetarian

An Aside: Brussels Sprouts with Sticky Fig Glaze

I get into a cooking slump sometimes, especially when I come home late after work and yoga and don’t want to deal with cooking or cleaning up. But I gotta eat. And so does O. Although he’s pretty good about feeding himself when I don’t make dinner, one of my (many, many, many) pet peeves is when I see people eating cold leftovers  (please at least microwave your disgusting, plain, under-seasoned chicken cutlets before you eat them! – You know who you are).  Also, there was a container of Brussels sprouts lurking in my fridge that I had to make or throw out.

Admittedly, these don’t look radiant and green as a spring pasture after a light rain, but they’re really delicious – roasted, mildly bitter, with a sticky, sweet slick of glaze – and pair nicely with that rubbery chicken.

ROASTED BRUSSELS SPROUTS with STICKY FIG GLAZE
Serves 2

12 ounces (about 3 cups) Brussels sprouts, ends trimmed, outer leaves removed, and halved lengthwise
¼ cup olive oil
Kosher salt and pepper
1 shallot, thinly sliced
2 tablespoons fig spread or jam
1 teaspoon grainy mustard

– Preheat oven to 425˚F.

– Spread sprouts out on a rimmed baking sheet. Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and drizzle with 2 tablespoons olive oil. Toss together with hands to ensure they’re evenly coated.

– Roast sprouts until they’re tender and lightly charred on the edges and areas where they make contact with the baking sheet, 15 to 20 minutes.  Place baking sheet on cooling rack and cover with foil.

– Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes. Stir in the fig spread and cook until melted, 1 to 2 minutes. Move the skillet off heat and whisk in the mustard. Immediately add the roasted sprouts and toss to evenly combine. Transfer to a serving dish. Serve.

Lunch & Dinner

Dear Cindy,

I’m very hesitant to post this recipe. I “heart” Korean barbecue, but other than liking it, I know nothing about it. I found a KBBQ beef recipe on Gourmet, made some changes, and basically took the “BBQ” aspect of it by making it in the oven. It was tasty, I swear. Maybe we can have some of the legit stuff next time I’m in LA?  xoxo

KOREAN BBQ BEEF with CRISP GREEN SALAD
Serves 2

For the Salad
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
½ head iceberg lettuce, cored and shredded
1 small cucumber, ends trimmed, halved lengthwise, seeded, and sliced  ¼” -thick
½ cup whole cilantro leaves
4 scallions, white and pale green parts thinly sliced(reserve these for beef), green tops thinly sliced

– Whisk soy sauce, vinegar, oil, and brown sugar together in small bowl.

– Toss lettuce, cucumber, cilantro, and scallion greens (tops only — see beef ingredients) together in large bowl.

– Continue with beef portion of recipe.

For the Beef
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 tablespoon black sesame seeds
2 strip steaks (1 to ½ pounds total), thinly sliced

– Place a rimmed baking sheet on oven rack in upper third of oven and preheat to broil.

– Whisk first 7 ingredients and reserved scallions (see salad ingredients) together in medium bowl. Add meat and toss to coat evenly. Let sit for 10 to 15 minutes.

– Open oven and carefully place preheated baking sheet on cooling rack. Spread beef out in single layer and immediately return to oven. Broil until beef is caramelized and lightly charred, 6 to 8 minutes.

-Toss salad with vinaigrette and serve with beef.

Lunch & Dinner

Gobbler

Summer has been reluctant this year, so when the sun does shine, I scramble up to the roof deck for a much-needed dose of vitamin D. The building I live in has outfitted the deck with some patio furniture and grills, and though I mocked the electric grills (the look like open-faced toaster ovens), I succumbed the other day and made turkey burgers for dinner.

GRILLED TURKEY BURGERS with SCALLION GUACAMOLE
Serves 4

Smoked paprika imparts a smoky barbecue flavor on otherwise bland turkey meat. Serve burgers with tortilla chips, hot sauce (such as Valentina brand), and sour cream or mayo.

For the Burgers
1 pound ground turkey
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
½ small onion, chopped (about ½ cup)
2 tablespoons smoked paprika
4 hamburger buns

– Combine ground turkey, salt, and pepper in medium bowl.

– Heat 1 tablespoon oil in a small skillet over medium-high heat until shimmering. Add onion and cook, stirring, until softened and translucent, about 5 minutes. Add smoked paprika and cook until the onions are evenly coated and the paprika is fragrant, about 1 minute. Transfer the onion mixture to a bowl and allow it to cool slightly.

– Add onion mixture to the ground turkey and mix just until combined. Divide turkey mixture equally into 4 portions and shape into ¾”- to 1”-thick patties. Make a shallow divot or indenation in the center of each patty.

– Heat grill to medium-high. Cook burgers until nicely charred on each side and cooked through (temperature should register 160˚F on an instant-read thermometer), 4 to 5 minutes per side.

– Brush buns with remaining tablespoon oil and grill until warmed through and marks appear, about 2 minutes. Transfer to plates and top with burgers.

For the Scallion Guacamole
Remove the ribs and seeds from the jalapeño if you are sensitive to heat. Pickled jalapeños and a tablespoon or 2 of the pickling brine are a nice substitution (or addition) here.

3 ripe avocados
¼ small onion, finely chopped (about ¼ cup)
1 cup cilantro, chopped
6 scallions, finely chopped
1 jalapeño pepper, minced
1 clove garlic, minced
Juice of 1 lime
Salt and pepper

– Split avocados, remove pits, and spoon flesh out into a medium bowl. Add following 6 ingredients and mash coarsely with a fork. Season with salt and pepper to taste.

Vegetarian

How To…Make Rice

In Nicaragua you get rice three times a day. If there’s no rice, you can’t call it a meal. For breakfast it’s mixed with beans and labeled “gallopinto.” At lunch, it’s served alongside the beans. At dinner, you can have gallopinto or rice and beans. Basically, it’s rice and beans, or riceandbeans. Got it? And you have them with everything. Even if you have pasta, rice and beans will be on the table, never you mind the double-starching.

I make rice fairly often. Nothing says “home” to me as much as a simple dinner with seared steak or a breaded chicken cutlet with a side of fluffy rice. I don’t know how common rice is at the American dinner table, but most people I know are crazy about it, but don’t know how to cook it. Even professionally trained cooks I know confess how inept they are at preparing rice.

This is how I go about the business, and it works beautifully every time.

RICE
Makes 4 to 6 side dish servings
2 tablespoons vegetable oil
½ small onion (about ½ cup), finely chopped
1 cup long-grain white rice
2 cups water or low-sodium chicken broth
1 teaspoon salt
– Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook, stirring, until softened and translucent, about 5 minutes.
– Add rice and cook, stirring, until grains are shiny and evenly coated with oil, 2 to 3 minutes. Add water or broth and salt, increase heat to high, and bring to a boil.
– Boil rice (do not stir!) until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice.
– Immediately reduce the heat to the lowest setting, cover, and cook (do not stir, do not remove lid!) for 15 minutes. Fluff rice with chopsticks or fork and serve.
Lunch & Dinner

Lucy! I’m home!

Because my job entails eating at approximately 15-minute intervals throughout the day, I usually feel a violent burning, gnawing sensation in my stomach by the end of the day – think John Hurt’s exploding torso in Alien. Whether this uncomfortable feeling is a result of overeating or merely my belly asking for more, Sensible Me always hops on the train thinking “You will have a green salad for dinner. And maybe some fruit for dessert.” As I sweat out my toxins in the hot yoga room, Sensible Me only wants a glass of water and luxuriates in the thought that my body is being exorcised of all the excess butter and sodium I had during the day. Sensible Me walks home and wants nothing to do with food.

15 minutes later…Sensible Me has abandoned all Lean Cuisine thoughts, busts through the door and whines, “I’m staaaaaarviiiing!!!!” I start eating everything in sight. Peanuts. Macadamia nuts. Cold leftover rice. Orange juice straight from the carton. I eventually make dinner, but, oh, how nice it is when I get home and a Special Someone has made dinner. Leafy greens and all.

CRISPY CHICKEN CUTLETS & BALSAMIC RED ONIONS

Balsamic Red Onions
Serves 2

1 large red onion
3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper

– Preheat oven to 400 degrees
– Cut onion in half, and then into half-inch wedges
– Place in medium or large bowl
– Add vinegar and olive oil
– Season with salt and pepper
– Toss well
– Place into square or round pyrex dish
– Cook for 30 to 40 minutes.  At 15 minutes, stir onions to ensure they’ve broken loose

Chicken cutlets
Serves 4

4 large boneless skinless chicken breasts
2 eggs
1 cup flour
2 cups bread crumbs
salt and pepper
½ cup vegetable oil
1 lemon

– Large chicken breasts can take too long to cook, leaving the inside raw and the breadcrumbs burnt.  To avoid this, either cut the chicken breasts in half or preferably just flatten them with a wooden mallet.  But before you start hammering away, place a sheet of Saran wrap on top of the chicken breast to avoid making a mess.

– Trim the chicken breasts

– The most efficient way to make breaded chicken cutlets is to setup the ingredients and do one chicken breast at a time:

– Season each chicken breast on both sides with salt and pepper
– Beat both eggs well in a shallow soup bowl
– Cover inside of large plate with coat of flour
– Cover inside of another large plate with coat of breadcrumbs

– First, lightly dredge chicken breast in flour, just enough to coat it.  Then, dip chicken breast, one side at a time in egg; let excess drip off.  Finally, dredge chicken breast in bread crumbs, making sure that it is completely covered.  Set on a clean plate to let crumbs set.  Finish this process before starting to cook chicken.

– Heat up ¼ cup of oil in large skillet on medium-high heat.  Once oil begins to smoke put in two cutlets and lower heat to medium until golden brown, about 5 minutes.  Turn over and cook other side.  If oil is too dark, clean pan and pour in fresh ¼ cup of oil.  Cook remaining cutlets.

– Slice lemon for garnish.  I like a little lemon juice on top to add some acidity.

Serve with an avocado to balance onions and salad to feel healthy about what you’re eating

Lunch & Dinner

Big Mouth

Sometimes I eat like a teenage boy…and he really wanted a meatball sub, so I caved in and finally made one.

MEATBALL SUBS
Makes 6 subs

For the Sauce:
3 tablespoons olive oil
2 onions, chopped (about 2 cups)
Salt and pepper
6 garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 teaspoons sugar
½ cup red wine
1 bay leaf
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can crushed tomatoes

– Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the chopped onion and 1 teaspoon salt and cook until translucent, stirring occasionally, about 8 minutes. Stir in the garlic, oregano, and red pepper pepper flakes and cook 1 minute longer. Transfer 1 cup of onion mixture to bowl and reserve.

– Add tomato paste and sugar to onion mixture in skillet and cook, stirring, until the paste begins to darken, about 2 minutes. Add the wine and cook until it’s nearly evaporated, about 4 minutes. Add the diced and crushed tomatoes and bay leaf and bring to a simmer. Reduce the heat to low and cook until thickened, a bout 1 hour. Adjust seasonings with salt and pepper.

For the Meatballs:
Makes about 24 1-inch meatballs

2 slices white sandwich bread, crusts removed
1/3 cup milk
1 pound 85{7e75139007ced55322cd19a88b90f170970c9802fa5abc2ce00631fcd14484e3} lean ground beef or meatloaf mix
Salt and pepper
¼ cup grated Parmesan or Pecorino-Romano cheese
1 tablespoon olive oil

– In a small bowl, mash together the bread and milk until thoroughly combined to make a panade. Place beef in a large mixing bowl and add the panade, 1 teaspoon salt, ½ teaspoon pepper, the grated cheese, and the reserved (see sauce recipe above) onion mixture. With potato masher or hands, thoroughly combine all ingredients.

– Using a 1-tablespoon measure, scoop meat out onto a baking sheet. Roll out each tablespoonful of meat into meatballs and place back on sheet. Heat olive oil in in a large skillet over medium heat until it begins to smoke. Cook half of the meatballs until browned all over, about 5 minutes. Transfer to plate and cook remaining meatballs.

– Return first batch of meatballs to skillet and add 3 cups of the tomato sauce to the skillet. Reduce the heat to low, cover, and simmer the meatballs until cooked through, about 10 minutes.

For the Sandwiches:

6 (about 6-inch long) sub rolls
Olive oil for brushing
1 cup shredded mozzarella cheese
Optional garnishes: banana peppers or fresh chopped basil

– While meatballs simmer, preheat oven to 400˚F. Split rolls in half lengthwise and brush all sides with olive oil. Warm bread for 5 to 7 minutes on a baking sheet, then, place tray on cooling rack. Fill each roll with 4 to 6 meatballs, top with additional sauce, and 2 to 3 tablespoons cheese and return to oven. Bake until cheese is melted, about 4 minutes. Serve with optional garnishes and additional sauce.

Uncategorized

Choco-full

My maternal grandmother used to mix different cereals for breakfast: corn flakes, all-bran, granola. Nowadays you can create your own cereal online and select from a wide range of healthy (grandma would be proud) ingredients like quinoa flakes and amaranth. I loved watching grandma and her DIY cereal and am very curious about the fancy designer muesli, but, what about the junk-y varieties? Why is no one mixing those?

For nights when I’m exhausted or need a quick sugar fix I keep my shelves (the harder to reach ones) stocked with stuff like Lucky Charms and Golden Grahams, but most notably, Cocoa Pebbles or Cocoa Puffs. For the longest time I’d buy either Pebbles or Puffs, never quite certain about whether I preferred the quick-to-sog Pebbles that leave behind super chocolate-y milk or the crunchier Puffs that only leach out a modest amount of color and flavor. And then one day, The Solution: See below for my genius recipe that guarantees Augustus Gloop-worthy chocolate milk plus some textural contrast.

1 cup Cocoa Pebbles cereal
1 cup milk
1/2  cup Cocoa Puffs cereal

– Combine Pebbles and milk in cereal bowl. Let sit, stirring once or twice, for about 5 minutes, until the milk is deep chocolate.

-Add Puffs and eat immediately.

Breakfast

How To… Scramble Eggs

It was a plain wooden table, rectangular, and filled most of the kitchen. She sat at its head, owning it with her large, meaty body. Her bulbous knees were spread apart, butting into the table’s legs, her own legs anchored by thick ankles that ended in feet solidly packed into white canvas sneakers. It would’ve been a humorous sight but for the fact that we were starving and this she-troll was ruler of the pantry, fridge, and stovetop. She yawned, stretching ham-like arms that strained against the fabric of her sleeves, and asked if we would like breakfast. It didn’t sound inviting, so my mother and I, terrified and slightly embarrassed at trespassing on this woman’s turf and morning, mumbled that we could manage on our own. Her mood changed suddenly to solicitousness (seasoned with sass) and she ordered us to sit as she’d just made a whole pot of scrambled eggs. Meek as mice we took our place at her table and waited. Out of the corner of my eye I could see her dishing out a pile of dried out yellow curds onto our plates. We swallowed hard and knew we had to comply.

Unless you find yourself forced to play the role of grateful guest (or compliant hostage), never, never, never eat a reheated egg of any sort, especially scrambled. Scrambled eggs are meant to be a moist, creamy cloud of small curds, not hard, dried out, crusty lumps of sponge.

GAG-FREE SCRAMBLED EGGS
Serves 1

2 large eggs at room temperature
1 tablespoon milk or cream
Salt and pepper
1 ½ tablespoons unsalted butter

– Crack eggs into medium bowl. (Note: to avoid shells falling into your eggs, tap the eggs on a flat surface rather than the edge of your bowl or sink. If a bit of shell does make it into the bowl, scoop it out with the edge of an egg shell – it’s more efficient than chasing it about with your fingers or a spoon). Season with salt and pepper and add milk. Whisk until the mixture is frothy and pale yellow, 1 to 2 minutes.

– Heat 1 tablespoon of the butter in a small nonstick skillet over medium-low heat. Once melted, pour in the eggs and start stirring in small concentric circles all around the pan with a heatproof rubber spatula or wooden spoon, making sure to scrape up and incorporate eggs on the bottom and sides of pan.

– Small curds will start to develop; keep stirring. Once most of the egg mixture is set, drop in the remaining ½ tablespoon butter and turn off heat. Keep stirring to incorporate the butter and serve. Eat immediately.

Lunch & Dinner

Taco Tuesday

There’s a taco place a few blocks away that has $1 tacos on Tuesday nights. I’ll eat and/or drink anything for a buck, but my first Taco Tuesday experience was also the last. Turns out a dollar doesn’t get you the usual high quality stuff.

I decided it was better to stay home and have my own Taco Tuesday, or more accurately put, Tostada Tuesday. There’s a little bit of assembly required, but you can make it happen while you wait for The Real Housewives of New Jersey to come on. (Yes, I watch it. Don’t judge me).

SHRIMP & CHORIZO TOSTADAS

Makes 4 loaded tostadas

For the Slaw:

1 (1-pound) bag coleslaw mix
1 tomato, seeded and chopped
1 onion, chopped (about 1 cup) *reserve half for beans
6 tablespoons apple cider vinegar
Salt and pepper

For the Beans:

1 (15.5-ounce) can black beans
1 tablespoon vegetable oil
Salt and pepper
1 garlic clove, minced
2 teaspoons ketchup
2 teaspoons Worcestershire sauce

For the Tostadas:

4 small (about 6″ in diameter) corn tortillas
1 tablespoon vegetable oil

6 ounces chorizo, casings removed and chopped
2 garlic cloves, minced
8 ounces peeled and deveined shrimp

Garnishes:

Sour cream, hot sauce, avocado, pickled jalapeños, lime wedges

-In a large bowl, combine coleslaw mix, tomato, ½ of the chopped onion, and vinegar. Season to taste with salt and pepper, cover with plastic wrap, and refrigerate.

-Place a baking sheet on the center rack of the oven and preheat it to 400˚F.

-Place the beans in the bowl of a food processor. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the remaining chopped onion and 1 teaspoon salt and cook, stirring, until onion is soft and translucent, about 5 minutes. Add the minced garlic clove and continue cooking about 30 seconds. Remove skillet from heat and add onion mixture to food processor. Add ketchup and Worcestershire and pulse until beans are smooth. Transfer bean puree to the now empty skillet and cook over medium-low heat, stirring occasionally, until slightly thickened and darkened in color, about 10 minutes.

-Meanwhile, brush both sides of each tortilla with oil and carefully place on the heated baking sheet. Bake until crisp and golden, 8 to 10 minutes.

-In a separate large skillet, cook chorizo over medium-high heat until light golden, 3 to 5 minutes. Transfer to a paper towel-lined plate. Increase heat to high, pat shrimp dry and season with salt and pepper. Add shrimp and minced garlic to skillet and cook until shrimp is opaque, 1 to 2 minutes per side. Trasnfer to plate.

-To assemble the tostadas: spread each toasted tortilla with beans, then top with shrimp, chorizo, and slaw. Garnish and serve.

Breakfast

Breakfast in Bed

I don’t make pancakes. I always want a tall stack, but I fall short each time I try to make them. Diners, Denny’s, and IHOPs around the country are responsible for my ever having a pancake. I just can’t flip. My last attempt put me in a murderous rage, and all I had to show was a lousy pile of amoeba-shaped cakes.

I do make waffles, though. My mom gave me a two-waffle iron a few years ago and I use it frequently. Plain waffles, whole wheat waffles, cornmeal waffles. Blueberry syrup, hot buttered maple syrup and pecans, fresh fruit and powdered sugar. For a new twist on the sweet standards, I snuck in smoked cheddar. Go ahead, it’s a holiday – a perfect excuse to have breakfast in bed.

SMOKED CHEDDAR WAFFLES with HAM & CHIVE EGGS

Makes 8 waffles
Special equipment: Waffle iron

For the Waffles:

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces smoked gouda or cheddar cheese, shredded (about 3/4 cup)
1 3/4 cups milk
2 eggs, lightly beaten
1 stick butter, melted and slightly cooled

-Preheat oven to 200˚F. Have a baking sheet on hand. Preheat waffle iron according to manufacturer’s instructions.

– In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, pepper, and cheese. In a separate medium bowl, whisk together eggs, milk, and butter.  Pour egg mixture into flour mixture, and with a few strokes, whisk just until ingredients are combined.

– Pour batter into waffle iron and cook according to waffle iron manufacturer’s instructions. Place waffles on baking sheet and keep warm in oven. Repeat with remaining batter.

For the Eggs:
Serves 2

5 large eggs
3 tablespoons finely chopped chives
Salt and pepper
3 slices Black Forest ham, chopped

– Whisk eggs in medium bowl. Whisk in chives and season with salt and pepper.

– Melt butter over medium heat in small nonstick skillet. Add ham and cook until heated through, about 3 minutes. Pour in eggs and stir constantly until cooked through. Serve with waffles.