Month: August 2009

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Raisin Spice Oatmeal

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When I was growing up, breakfast was a fairly predictable pattern – cereal in the summer and fall, instant oatmeal (or, as we called it, hot cereal) in the winter and spring.  When I stayed over at my grandma’s house and had her oatmeal, it was always a fantastic treat – of course, I later realized that she made hers from whole rolled oats rather than a package, which was why it was so good.  In an effort to incorporate more whole grains into my eating,  I have been eating more oatmeal lately, and I’m remembering how much I loved real oatmeal as a kid.  In experimenting with different ways to flavor my oatmeal these days, I remembered my childhood favorite flavor of “hot cereal” – Raisins & Spice.  The following is a combination of my new method of cooking oatmeal and my old favorite flavor – a perfect fusion of creamy oats, juicy raisins and warming spices.  Enjoy!

Raisin Spice Oatmeal

Ingredients for a single serving of oatmeal
1/3 cup raisins
1 tablespoon agave nectar
scant 1/4 teaspoon cinnamon
pinch nutmeg

  • Follow the instructions on the packaging of the oats you buy (I used Quaker today, but I also like McCann’s and the Whole Foods 365 Organic Rolled Oats) to make a single serving of oatmeal.
  • Take off heat and stir in agave nectar, raisins and spices.  Taste and make adjustments as needed.

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Yield: Serves 1

Source: Inspired by Quaker Instant Oatmeal, Raisins & Spice.

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Greek Tomato Salad

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I found beautiful yellow and red cherry tomatoes at the farmer’s market on Saturday, and I was planning homemade pasta with a two-color fresh tomato sauce.  But tonight, hubby and I were finishing up the lentil soup and the meal needed something else to make it complete – a salad of some sort.  I thought of the cherry tomatoes in the fridge, checked the deli drawer and saw some traditional Greek feta in brine, and Greek Tomato Salad was born.  I’ve got to say, I am so glad this salad came into my life!  The tomatoes are sweet, the feta is salty and briney, and there’s a perfect herbal bite from the scallions and oregano.  I know I’ll be making this again and again.

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Greek Tomato Salad

1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
1/2 block of Greek feta in brine
1/4 cup of extra-virgin olive oil
1 scallion, thinly sliced
2 generous pinches of fleur de sel
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano

  • Slice cherry tomatoes in half and place in a bowl.  Medium-dice the feta and add to the bowl, along with the scallion and oregano.
  • Season with salt and pepper, and toss everything together.

Source: Covered In Flour

Yield: Serves 2

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Note: If you can’t find yellow tomatoes, feel free to substitute all red, or half orange – whatever you can find.  I think this salad would be really fun with some of the more interesting-looking heirloom tomatoes as well, and you don’t even need to do cherry tomatoes; you could thinly slice regular ones, dress with the olive oil, salt, pepper and oregano, and lay them out on a long platter with the feta crumbled over the top.  (Just don’t buy it pre-crumbled; you really should try the traditional feta in brine.  It’s a revelation.)  Go crazy!

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Lentil and Vegetable Soup

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Organic French lentils, tomatoes, zucchini, carrots and kombu – what’s not to love?  I made a pot of this soup before going to the spa on Sunday, and it was the perfect dinner to come home to – after treating myself to a lovely massage, I continued to treat myself to a delicious, healthy dinner.  Now that’s what I call pampering!

Lentil Vegetable Soup

1 quart organic chicken or vegetable stock
1 quart water
1/2 cup French lentils
2 strips kombu (sea vegetable, available in the Asian aisle of your market)
3 carrots, sliced in thin rounds
1 zucchini, quartered and sliced
1/2 teaspoon kelp granules (optional)
kosher salt and fresh pepper
pinch of cumin, oregano and thyme
1 28-ounce can crushed tomatoes

  • Bring water and stock to a boil in a large stockpot.  Add lentils and kombu strips (break them in half before adding them, to make them easier to eat) and cook on a low boil for 45 minutes, until lentils have begun to soften.
  • Add vegetables and season with kelp granules, salt and pepper, dried herbs and spices, and continue to cook until lentils have completely softened and the carrots and zucchini are cooked through as well, about 10-15 more minutes.  Stir in crushed tomatoes and simmer for 5 minutes or so to allow the flavors to combine.

Source: Adapted from Sara Snow

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Beet and Goat Cheese Salad

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When the hubby’s away, messybaker will par-tay.  And by par-tay, I mean eat beets.  You see, hubby hates beets.  Loathes them, despises them, harbors a prejudice against them… He can’t even be in the condo when a beet is cooking.  That makes things tricky for me, because you see, I adore beets.  I love them in all different preparations, but especially roasted, and especially in salad.  This salad, to be exact.  Beets, goat cheese, pecans, tender greens… it tastes like perfection on a plate to me, but I have to wait to make it until hubby’s not around.  He’s off visiting a friend for the weekend, so I have the place to myself and eating beets is at the very top of my agenda. 

Beet and Goat Cheese Salad

1 bunch baby red beets, cleaned but not peeeled
1/2 bag mixed salad greens
4-ounce log of Chevre
1/2 cup spiced pecans, roughly chopped
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon honey
sea salt and fresh black pepper

  • Preheat the oven to 450 degrees Fahrenheit.  Remove the greens from your beets and wrap them in alumninum foil.  Crumple the foil around the beets, but don’t seal the packets.  Place the packets on a baking sheet and roast in the oven for 45 minutes to an hour, checking periodically, until they are tender.
  • Allow the beets to cool while you assemble the rest of the salad.  Spread the greens out on 2 plates.  Crumble the goat cheese and sprinkle the pecans over the salads.  Set aside.
  • Make the balsamic vinigrette: mix the balsamic and honey together until they are (somewhat) combined.  Season with salt and pepper.  Then whisk in the olive oil vigorously, to create an emulsion.
  • When the beets are cool enough to handle, rub the skin off, then run them under warm water to clean any stubborn bits of skin.  (You have to be okay with your hands getting pink at this point.  It’s part of the process.)  Slice the beets into wedges and scatter over the salad. Pour over the vinigrette and serve. 

Yield: Serves 2.

Source: Covered In Flour, inspired by a classic salad preparation

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Chocolate Zucchini Muffins

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How’s this for a contradiction?  I love to bake, but I also value healthy eating.  Baked goods and healthy foods don’t always seem to go hand-in-hand.  Usually, I bake according to the principle that everyone needs a little indulgence (and you can always run it off), and I’ll have just one serving of whatever it is I bake and then give the rest away.  But I do like the challenge of taking baked goods and making them healthy… or at least healthier than they would otherwise be.   This weekend, I challenged myself to come up with a healthy alternative chocolate zucchini muffin.  I swapped out the all-purpose flour with white whole wheat and most of the sugar with agave nectar.  Just with those two steps, I incorporated whole grains and lowered the glycemic index of what would have otherwise been delicious, but pretty unhealthy, muffins.  They also have zucchini in them – obviously – so there’s a vegetable for ya.  And I cut the fat by substituting organic applesauce for butter.  You’d never know.  So there you have it – a delicious muffin recipe that’s heavy on the chocolate, light on the guilt.

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Chocolate Zucchini Muffins

2 eggs (preferably organic)
1/3 cup sugar
1/3 cup blue agave nectar
2 teaspoons vanilla extract
3 cups grated zucchini
2/3 cup organic applesauce
1/4 cup skim milk
2 teaspoons baking powder
a pinch of salt
2 1/2 cups white whole wheat flour
1/2 cup cocoa powder (such as Green&Black’s Organic)
2 teaspoons Chinese five-spice powder

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, beat the eggs.  Add the sugar, agave nectar, vanilla extract and milk, and stir to combine.  Mix in the grated zucchini and the applesauce.  Sprinkle the salt and baking powder over the top, and stir that in too.
  • In a separate bowl, combine the flour, cocoa powder, and Chinese five-spice powder and whisk to combine.  Add the dry ingredients to the wet ingredients in two batches.  Stir until combined.  The batter will be thick, but if it gets too difficult to stir, add a bit more milk to loosen it up.
  • Prepare a muffin tin with liners, or spray it with a baking spray that contains flour (such as PAM for Baking).  Using an ice-cream scoop, fill the muffin wells until you run out of batter.
  • Bake for 25-30 minutes, until a toothpick inserted into the top of one muffin comes out clean.  Allow to cool.

Yield: 12 muffins

Source: Loosely adapted from Simply Recipes

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Pasta e Fagioli

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I love to have soup for dinner.  I’ve been known to whip up a big pot of chicken noodle, or corn chowder, or my grandmother’s roasted red pepper soup, and live on it for a week.  That, of course, was when I was a law student living alone in Foggy Bottom.  Now that I’ve got a man around the house, the situation has changed slightly.  Soup for dinner is still okay, but only if it has some substance to it.  So my favorite split pea soup is scorned, but this pasta e fagioli – with red kidney beans, chewy pasta and a thick broth – is acceptable.  In fact, it’s more than acceptable; it’s hearty but healthy, with a delicious, savory flavor, and it’s a one pot meal.  Sign me up!  But of course, I’m the notorious soup lover in the household.  The hubs is the real critic, when it comes to soup… and he loved it too.

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Pasta e Fagioli

1 shallot, minced
2 strips turkey bacon (optional)
1 can red kidney beans, drained and rinsed
4 cups chicken stock, divided (preferably organic and free-range)
1/2 cup pastina (such as ditalini or small elbows)

  • In a large, heavy stock pot, heat approximately 2 tablespoons of olive oil over medium heat.  Add minced shallot, season with kosher salt, and saute until tender.  (If desired, add turkey bacon here and cook until crisp, then remove from the heat, leaving the renderings.  Place bacon on a paper towel and allow it to cool, then dice it.  I didn’t bother with any of this; so don’t feel it’s necessary – it’s just nice if you have time, which I didn’t…)
  • Once shallots are tender and translucent, add kidney beans and 1 cup of the chicken stock.  Bring to a boil, then turn the heat down slightly and allow the beans to cook at a high simmer or low boil for 10 minutes.
  • Using an immersion blender, blend soup just slightly, until some of the beans are broken up and thickening the stock, but most are still whole.  Alternatively, you can transfer about 1/4 to 1/3 of the beans to a blender or food processor, puree them, and transfer them back into the pot.  (This is actually how you are supposed to do it – I’m just lazy.)
  • Add the remaining 3 cups of chicken stock and 1/2 cup of pastina.  Elbow macaroni works great, but I used ditalini, which was yummy too.  Any small pasta will do.
  • Boil approximately 10 minutes.  (If you bothered with bacon, now would be the time to stir most of it back in, reserving some as a garnish.)  Season to taste with salt (if needed) and pepper, then serve with parmesan grated fresh over the top.

Source: Adapted from Giada’s Family Dinners, by Giada de Laurentiis

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Tamale Pie

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Growing up, I was never much of a television watcher.  Partly, that was because I just didn’t have that much time with all of my extracurricular activities, and partly it was because I really preferred reading.  Yes, I was one of those.  These days, I still prefer reading, but I have recognized that there are certain joys to collapsing on the couch and turning your brain off for an hour or so, especially after a long day of reading LEXIS printouts.  I still don’t have that much time, though, so a show has to really capture my attention for me to actually invest in it.  When a show succeeds in getting my undivided attention, I find that I want to know everything about the characters.  I check out websites… read news articles… and (confession time) I even bought The Desperate Housewives Cookbook.  (What can I say?  I enjoy the show enough to want to make Bree’s Basil Puree and Gabrielle’s Black Bean Soup.  Don’t act like you don’t have your own guilty pleasures.)

Recently, I discovered “Big Love” – an HBO show about a modern polygamist family.  It’s a great, well-written show starring some very big names – Bill Paxton, Jeanne Tripplehorn, Chloe Sevigny and Ginnifer Goodwin – and I’m totally invested in the characters.  So when I found a fictional blog on the HBO website, “written” by Ginnifer Goodwin’s character Margene, I had to check it out.  And of course, when “Margene” posted a recipe for “Barb’s Tamale Pie” (Barb being the first wife, played by Jeanne Tripplehorn)… well, I absolutely had to make it for myself.  And I’m glad that I did!  The filling was savory and the cornbread topping was crisp and made the perfect counterpoint.  I’m considering stopping by the Henricksons’ for dinner… if they have room for me at the table.

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Barb’s Tamale Pie

1 package lean ground turkey
1 shallot, minced
1 yellow pepper, chopped
2 teaspoon ancho chili powder
1 teaspoon cumin
1 28-ounce can of diced tomatoes in juice
1 poblano pepper, minced
1/3 cup golden raisins
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/3 cup chicken stock
1 package boxed cornbread mix (I used Bob’s Red Mill, but Jiffy is fine too) and other ingredients called for to make cornbread

  • Preheat oven to 375 degrees Fahrenheit.
  • Heat canola oil in a large skillet over medium-high and brown chopped shallot, yellow pepper and turkey.  Season with salt and pepper and add chili powder and cumin.
  • Drain any excess fat and transfer to a large heat-proof bowl.  Mix in cheese, minced poblano, canned tomatoes, chicken broth and golden raisins.  Stir together.
  • Pour mixture into a lightly oiled large baking dish and spread into an even layer.
  • Prepare cornbread mix according to package instructions.  Spread over meat mixture.
  • Bake 40 minutes, until top is browned.

Yield: Serves one polygamist, three wives and eight kids.  If your family isn’t quite that big, feel free to halve the recipe or resign yourself to leftovers.

Source: Adapted from Margene’s Blog

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Lemon and Almond Semifreddo

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For dessert on our anniversary, I wanted to make something simple and refreshing (it is August in DC, after all), something that seemed special and unusual, and most of all, something that wouldn’t require me slaving over the stove when I ought to be drinking wine and relaxing with hubby.  A semifreddo perfectly fit my requirements.  I had made one before – once – a few years ago for an Easter dinner with my parents and their close friends (practically my second set of parents) and it had been the most popular dish of the meal.  I started thinking back to that semifreddo and wondering why I don’t make them more often.  They are simple, easy, light, refreshing, and people go crazy for them.  Plus, semifreddo is a frozen dessert that doesn’t require me to lug out my ice cream maker.  What more could I want for an anniversary dessert?  I whipped this up early in the morning before work and it sat in the freezer all day.  10 minutes of beating eggs and cream in the morning, and dessert was just about done.  It doesn’t get much better than that!

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Lemon and Almond Semifreddo

4 egg whites (be sure they are very fresh and don’t drop any shell, because they won’t be cooked)
1 1/4 cup powdered sugar, divided
1 1/2 cups chilled whipping cream
1 teaspoon lemon zest
1/8 teaspoon cinnamon (I like ceylon)
1 cup coarsely ground almond tea biscuits (or amaretti)
1 package frozen raspberries, thawed

  • Puree the raspberries with 1/4 cup of powdered sugar.  Press through a fine mesh strainer to remove seeds.  Cover and chill, up to 2 days.
  • Line a loaf pan with 2 layers of plastic wrap, leaving considerable overhang.  Place in freezer to chill while you proceed with the recipe.
  • Using a hand mixer, beat egg whites until soft peaks form.  Add 1/4 cup of powdered sugar and beat until stiff peaks form.
  • Using the same beaters, but a different bowl, beat cream until soft peaks form.  Add remaining sugar (3/4 cup) and beat until stiff peaks form.  Fold a large spoonful of the whipped cream into the beaten eggs, then fold the beaten eggs into the cream in 2 additions.  Add cinnamon, lemon zest and 3/4 cup of the crushed biscuits into the mixture and fold gently until the flavorings are distributed throughout.
  • Transfer mixture into prepared loaf pan, cover with the overhanging plastic wrap, and freeze at least 4 hours and up to a day.
  • To serve, unmold and peel off plastic wrap.  Slice and our raspberry sauce over, then sprinkle reserved biscuit crumbs over slices.

Yield: Serves 8-10 (or 2 for an anniversary, with considerable leftovers!)

Source:  Adapted from Epicurious.com.

Note: I think this would also be nice with sliced almonds substituted for the crushed tea biscuits, but my husband doesn’t care for nuts running amok in desserts, so I stuck with the recipe’s recommendation on that one.  If you try substituting sliced almonds, though, tell me what you think!

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Wine Notes: Cakebread Chardonnay

California wines have come a long way.  There was the time when Napa and Sonoma were just sleepy farming communities.  Then there was the Judgment of Paris.  The butter bombs of the ’80s and ’90s.  The anti-oak backlash.  Sideways.  And today, I’d like to think that we’ve come to a place where we can respect all wines for the different qualities they bring to the party (pardon the pun) – no matter where they come from, or whether they are aged in American oak, French oak, or stainless steel.  Personally, I usually prefer the crisper flavors that stainless steel barrels impart, but every so often, a girl wants some oak.

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The wine: Cakebread Cellars 2008 Napa Valley Chardonnay

The bouquet: Beautiful notes of apple, pear and honeydew, with a lemony undertone – very crisp.  The aromas were slightly richer than you would find in, say, a Sauvignon Blanc, which was really the only hint of oak.  That’s how I like my oak – as an enhancement, not as the main flavor – so I was very pleased.

The taste: Light and crisp, with a slightly creamy mouthfeel and a perfectly balanced, refreshingly tart finish.

Food pairing: We uncorked this wine to go with our special anniversary dinner of Garlic and Citrus Roasted Cornish Game Hens, and it was a perfect match.  It would work well with most poultry dishes, being light and refreshing but still maintaining enough body to pair with a hearty chicken or turkey dish.

Overall, this wine was a joy.  Cakebread is one of my favorite wineries, but I usually drink the Sauvignon Blanc.  It was exciting to branch out and drink one of their other wines.  Certainly a special occasion wine, it won’t disappoint.

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Garlic and Citrus Roasted Cornish Game Hens

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Cornish game hens have a lot going for them.  First of all, and most importantly, they are delicious.  You don’t get too far without that.  Second, and almost as important, they are absolutely adorable.  Who wouldn’t want their own little individual-sized bird?  It’s like a miniature chicken!  Perfect for a special occasion, because we all know that serving things in individual portions makes them gourmet.  I’m joking, of course, but where there’s smoke…  I served Cornish game hens to my ham-loving parents for Easter and they were charmed.  And I served them to my husband for our anniversary after a long day at the office.  In fact, I’m thinking seriously about hens instead of a turkey for Thanksgiving.  It’s the cuteness.  It’ll bend your mind, man.

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Garlic and Citrus Roasted Cornish Game Hens

2 Cornish game hens
1/4 cup extra-virgin olive oil
zest of one lemon (plus the lemon)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
kosher salt and fresh pepper
1 cup orange juice

  • Situate a rack in the lower third of your oven and preheat to 450 degrees Fahrenheit.
  • Rinse the hens – including the cavity; I know it’s gross, but you need to do it, okay?  Okay?  Why?  Because I said so, that’s why!  Dry them off with paper towels.
  • In a small bowl, mix together the olive oil, zest, and chopped fresh herbs.  Season with salt and pepper.  Rub 3/4 of the mixture over the hens.  Stuff the rest under the skin.
  • Cut the lemon (which you zested previously) in half.  Cut a head of garlic in half as well.  Shove half of each into the cavity of each hen.  Tie the legs with kitchen twine.
  • Place the birds into a medium baking pan and pour the orange juice around them.   Drizzle a little more olive oil over each hen – this will help them to brown. Roast 30-35 minutes (or more, if your oven runs cool like mine does) until the juices run clear.

Yield: Serves two.

Source: Adapted from Giada de Laurentiis, with some inspiration from Giada’s Family Dinners, also by Giada.

Wine Pairing: We paired this dinner with a luscious Napa Chardonnay from Cakebread Cellars, one of my favorite wineries, which I am looking forward to visiting next month!  The wine was delightful (tasting notes coming soon, as previously promised) and was a perfect match with the game hens – rich enough to stand up to them, but with some refreshing fruity notes.  If you can’t lay your hands on some Cakebread, I’d recommend any lightly-oaked white wine, nice white Burgundy, or Chablis.  I also think this dish would be nice with Gruner Veltliner, but I think everything is nice with Gruner Veltliner.