Fishing With the Bait I Had

Last week I was getting my haircut when I asked Dino, my adorable hair dresser, how his life was.  He says, "Stacey, I am living life, trying not to complain... I am just fishing with the bait I have."  As promised that evening, I am plagiarizing him less than seven days later.

Tonight, I fished with the bait I had.  Or more precisely, the pureed roasted pumpkin and ricotta I used in last night's muffins.  

*The important part, my dear friends (if you are even still out there) is that I fished.  And I am here writing about it. And I documented it with my new nifty iPhone camera lens.

So often when we cook we feel like we have to go out and buy all new ingredients to make a great dish (like I did, circa last night, as I spent $33.25 to make baked goods for a morning meeting).  I remembered tonight, as I concocted this tasty dish, that I am most happy in the kitchen and in life when I am working with a blank canvas, merging flavors and textures and finally when enjoying an end product that was created without a plan. 

Tonight as I put the finishing touches on my client's event (something like emailing and begging people to come) I will enjoy a little pasta with my party planning... and admire my catch from the computer.  

Pumpkin Ricotta Pasta with Roasted Sweet Potatoes, Kale and Garlic

1/2 cup ricotta

1/2 cup pureed organic pumpkin

1 clove garlic

salt and pepper to taste

1/4 cup shaved Parmesan (mine actually had less because it was the bait I had)

1 cup whole wheat pasta

2/3 cup shredded kale

2 sweet potatoes, roasted (again, I only had one but two would be GREAT)

Cook pasta as recommended.  Cube sweet potato and roast brushed with olive oil and salt.  In a bowl, mix the ricotta, pumpkin, garlic, Parmesan and salt/pepper. 

Add to cook pasta.  Stir in kale and finally, the sweet potatoe.  

This dish is best served in the fall, at a table, with another person. Tonight I am enjoying it just fine, alone at my computer but hey, it's just like Dino says...

Blogger Wanna Be

When I am not cooking or eating I am most always thinking, reading, writing or talking about food (except when I am at work, of course).  Or music.  Most likely I am focused on both.  Really guys, I am pretty simple to figure out.

Tonight while I was not cooking (but was listening to my new music boyfriend Ben Sollee) I was checking out my favorite blogs when I came across this MUST make dish.

I am comfortable in my own skin and my own adventures in the kitchen but from time to time I get a little chef envy.  A lot of time this emotion is felt when I log onto Smitten Kitchen.  It is not the amazing recipes or the skilled photography that makes me feel most inferior (she is far more superb than I can ever be but I have accepted this), it is the quantity and the quality of each post that makes me feel a little smaller on the food (making) chain.  There she is in a kitchen smaller than mine, creating cookbooks and writing and raising a small child but she still has the time to not only test out each recipe but document the whole process.  It is for this I am jealous but mostly the emotion I feel is culinary admiration. 

To honor her and her efforts I share with you the recipe that is next on my list when I finally get to the Dupont Farmers' Market on time and am actually in my kitchen and away from this computer. 

Straight from my favorite food blog and my wanna be blogger, Smitten Kitchen

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

Serves 6

For the pastry:

1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

Filling:

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds

1 tablespoon plus 1 teaspoon olive oil

1 medium garlic clove, minced (about 1 teaspoon)

1/2 cup ricotta cheese

1/2 cup (about 1 ounce) grated Parmesan cheese

1/4 cup (1 ounce) shredded mozzarella

1 tablespoon slivered basil leaves

Glaze:

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Culinary MacGyver

Last night, amidst a salt and crunch craving, I tested my girl scout skills of the kitchen. I am embarrassed to say what I wanted was a chip--- you know, the carb filled,salt slathered, often processed version of a snack. But the healthy gal that makes smart decisions wouldn't even justify a trip to TJ's for the organic baked kind. If I wanted a salty snack I was to make do.

All I could find in my cabinets that had the characteristics of something that might partially work was seaweed. Hmmm--- what happens when you roast seaweed? Well, my friends, of you brush with a mixture of sesame oil and wasabi you get an addictive sea vegatable chip that is sure to satisfy a crispy craving.

As I contemplate what I want to be when I grow up I wonder what one said eagle scout cook can do with these resourceful skills? How do you translate this to a vita or resume? This skill, coupled with my ability to remember the lyrics of every song I have heard since circa 1978 must be of value somewhere... Right?

365 Days

365 days ago I had just returned home from being with family after my mother was ill.

365 days ago I had just created amazing foods for the graduation of a dear friend including my now famous cantaloupe and asparagus salad.

365 days ago I had just turned in my last set of grades at VA Tech and Radford University.

365 days ago I was beginning to prepare my little house at 409 in the 24141 zip code for sale.

365 days ago I was there preparing this dish below for dinner.   It was amazing. 

A lot can change in 365 days... but when you look at, a lot is still the same.  Tonight I will prepare this dish again.  On K.  In 20037.  I will add more lemon.  It will still be amazing.

Asparagus, Goat Cheese and Lemon Pasta
Adapted from Bon Appetit

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

The Vegan Experiment. Part 2- Friends, Family and (vegan) Food

Yes, there has been a considerable gap in the Very Vegan posts. To be quite honest, I wasn’t quite sure how things were going to go. I’m happy to report, the experiment is going quite well.

Much has changed, including...

1. My tastebuds (always highly functional, now 10x better!)

2. My digestive system (of which I will spare the details...but good, for the most part)

3. My cooking creativity (inspiration provided by SDP, my new library, and hours of standing over the Whole Foods salad bar)

I have spent the past month enjoying fabulous food, stocking my vegan pantry and adding to my new collection of veggie cookbooks. SDP and I have been having so much fun scouting the best places in DC to find vegan fare. I have replaced guilt-laden beef burgers (and a distant memory of my “last supper” two colleagues insisted on taking me to at Ray’s Hell Burger prior to the initiation of Very Vegan) with eco-friendly, fresh, satisfying lentil veggie burgers (as enjoyed with SDP yesterday).

The highlights of my month …

Two days into starting my vegan experiment my mother was in town. I had avoided telling her over the phone. What was she going to say? Would she roll her eyes? Another diet?! This, of course, was my own paranoia. She not only accepted my decision, but together we caught up over coffee and an amazing, Saturday morning brunch at one very vegan friendly eating establishment in DC, Le Pain Quotidien.

One and a half weeks into my diet I was invited to my Aunt Kitty and Uncle Tom’s home in Baltimore for Easter. Put simply, I was nervous. My family is known for preparing wonderful food (but neither Kitty or Tom is vegetarian). I was fearful I would either have to sacrifice my experiment or be a rude guest. A phone call the day before Easter calmed my fears.

My Uncle Tom would be preparing a vegan meal (for me?!?). The day was filled with conversation, laughter, and cooking and what resulted was one of the best menus I’ve ever had (vegan or non-vegan). I must share…

Very Vegan Easter Menu:

~Mesclun Greens with a Citrus-Garlic Vinaigrette

~Bean Curd with Tomatoes and Cilantro*

~Punjabi-Style Cauliflower and Potatoes with Ginger*

~Paired with an Essay Reisling

~Dessert of Vegan Cupcakes from Hello Cupcake

*Bean Curd (Tofu) with Tomatoes and CilantroPut 3 Tbsp of the oil in a nonstick frying pan and set over medium heat. Put in the bean curd cubes. Saute, turning the cubes around for 6-7 minutes, or until they are golden on most sides. Remove with a slotted spoon. Add the remaining tablespoon of the oil to the frying pan. When hot, put in the white slices of scallion, ginger, and garlic. Stir for 40 seconds. Put in the muschrooms. Stirfor 30 seconds. Put in the cilantro. Stir and fry for a minute. Now put in the tomatoes, vinegar, sugar, and peas. Stir a few times and bring to a simmer. Cover, lower the heat, and simmer gently for 5 minutes. Add the green portion of the scallions and the sesame oil. Toss and turn off the heat.

1 lb medium been curd (tofu), cut into 1-inch cubes
4 Tbsp peanut oil
2 scallions, cut crosswise into fine rounds (keep white and green parts separate)
1 piece of fresh ginger, peeled and very finely chopped
4 medium garlic cloves, peeled and very finely chopped
5-6 medium mushroom, sliced
1 well-packed cup coarsely chopped fresh cilantro
3 medium tomatoes
2 Tbsp soy sauce
½ tsp salt
1-2 tsp chili paste with soybean
1 tsp rice vinegar
½ tsp sugar
1 c fresh or frozen defrosted peas
1 tsp oriental sesame oil

Spread a double layer of paper towels out on a board and lay the bean curd cubes on it in a single layer. Put another double layer of paper towels on top and then invert a large plate over the bean curd cubes to press out some of the water. Leave for 30 minutes.

Punjabi-Style Cauliflower and Potatoes with Ginger

Peanut or canola oil for shallow frying
1 lb boiling potatoes, peeled and cut into thin slices
1 head of cauliflower, cut into delicate florets
1 Tbsp peeled finely chopped fresh ginger
¼ tsp ground turmeric
¾ tsp salt
¼ tsp cayenne
1 tsp ground cumin
1 tsp ground coriander
2-3 Tbsp coarsely chopped fresh cilantro


Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon and drain on paper towels. Turn the heat to mediu-high, put in the cauliflower florets, and fry for 3-4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 3 tablespoons (the extra oil can be strained and resused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

Both recipes come from Madhur Jaffrey's World Vegetarian. This is a fantastic vegetarian cookbook (most recipes are vegan) and became part of my collection the week after Easter.

Next up… Travel and Staying on the Very Vegan Wagon

Pad Thai, People I Missed (and Pate)

This week's post is brought to you by the letter P.

Last night I made Pad Thai... in my pad on K.  With G.  Who I have missed more than I thought I would.  It is interesting how someone that was not a part of your life 9 months ago can leave a void when they are gone for 4 days... especially when the 4 days have been frosted with chaos with a dash of crazy.

The Pad Thai was flavorful and so was the conversation and the tunes.   Sprinkled with broccoli,  shitake, garlic, good humor and Mumford and Sons--- some of the dinner, conversation and music lingered over into today. 

K Pad ThaiRice Noodles
4 tablespoons Rice Vinegar
2 tablespoons Soy Sauce

4 tablespoons Peanut Butter

4 tablespoons Tomato Paste

1 tablespoons of Olive Oil

Dash red pepper flakes

Garlic, 2 cloves

Broccoli

Shitake

Scallions
Basil

Crushed cashews

Cook the rice noodles and move to the side.  Saute cashews, broccoli, shitakes with garlic and sesame oil.  In another pan add peanut butter, vinegar, soy and tomato paste.  Add water to thin.  Add sauteed veggies and noodles.  Serve with chopped scallions, basil and cashew.  Best eaten with crisp white wine. 

My Pad Thai is a little different, much like everything I do.  It is more a cross between peanut noodles and traditional Pad Thai. 

(Conversation centered around music, Nashville and a weekend check-in.  Mumford and Sons can be downloaded at iTunes--- a special thanks for L and another G for turning me onto them.)

And to follow the P movement and my need for alitterations to be in threes, recently I have been into Pate.  Yes, pate.  Specifically Salami Pate from Brabo or Country Pate from Grape and Bean---both in Old Town, or the OT as I call it.  It is not vegan, vegetarian or healthy but it does intrigue me.  Look for recipes coming soon from me and my colleague KC as we experiment with this new culinary delight. 

Ode to Annie Kays...

Located in the previous zip code was my favorite health food store. At Annie Kays, I would purchase all kind of things, daily when it was across my business, including Chunks of Energy (previously blogged about circa summer '09). Here in my new zip code I am surrounded by health food stores/nice grocery stores but none that carry my favorite, chocolate-like variety of this product. 

On Sunday, reminiscing about my dear friend Paula and her carob coated treats I created my own. 

Finally, FINALLY!! I have constructed a recipe that is so close to the real thing I feel like I am standing on Main Street across from my old business, leaving what was formerly known as the Coffee Mill with something-like-an old friend, (probably after an amazing yoga class at Omkarra), before heading up the hill to a little cottage house located in 24141.  For a brief moment I go there... a little reminiscent and a little sad.  Minutes later, circa reality, I was back to the present and realizing that I love my Chaotic Kitchen on K, my homemade energy bars and my new life filled with many new people, places and things.  I am glad I can re-create memories with food but on a daily basis I am more and more sure that some things are better left in the past...

The recipe, tm sdp, is as follows.

Chunks of Energy 20037 Style

Ingredients:

¼ cup coconut

1/8 cup almond butter

¼ cup fig

1/8 cup dried cranberries

¼ cup carob chips

¼ cup walnuts crushed

1/8 cup quinoa*, not cooked

Directions:

Melt carob chips and almond butter, stir the in the remaining items.  Place in casserole dish about 1 inch thick and refrigerate.  Cut into  1 inch chunks.  Keep refrigerated. *The quinoa adds added protein and amazing crunch... kind of like a healthy nestle crunch! 

Learn it. Love it.  Spread it like the gospel (to health foodies, of course).

Curry Veggie Salad

This weekend has been full of spice, flavor and color...  from the food that I ate, to the items I purchased and most of all the people that I shared my time.  

For the grand finale on Sunday evening I prepared a salad that was reflective of this weekend's theme. 

Curry Veggie Salad

1 red potato thinly sliced

1 zucchini thinly sliced

 1/2 onion thinly sliced

1/2 cup kale, ribboned

1 garlic clove minced
1 tablespoon curry

2 tablespoons coconut milk

Salt and pepper

Saute the veggies in EVOO but allow them to remain firm.  Add in spices and coconut milk with 2 teaspoons of water.  Remove from heat and toss.  Best served cold.

Locavores and Love...

My weekly Whole Foods bill for produce, coupled by my Farmer's Market cash is WAY more than $8.  I know I am a words person and often am challenged with math but I think I have this right: by joining this co-op you get a weekly crate of goods for a monthly fee of $30.  AND, you have choices.  AND, it is fresh and local and organic.  AND, you are helping these farmers with their food movement.  Done, done and done! I love the concept and the thought of a weekly delivery. 

For the month of April you even test drive it for free.
http://arganica.com/page/membership

This is what a weekly crate looks like. Umm... DEFINITELY more than $8, just saying! 

In addition to produce they offer herbs, free-range eggs and milk.  Also,  you can even give them scraps for composting (one of the things I miss as a city gal). To all things local, all things fresh, all things food--- Happy 40th Earth Day Week! 

A little more chaos... coming soon!

Once upon a time, circa July 2009, I met a gal that is two pinches creative, one pinch chaotic with ZERO chicken.  She has joined in my philosophies, my days and my kitchen and as of this month she joins us at Chaos&Chicken!  

As a vegan, she will be cooking up a little kale, a little kebab (veggie only) and good karma in the days to come

Welcome, my dear friend and fellow foodie: Very Vegan! 

Deviant Behavior?

No, just kale chips. 

My boss was a little curious when she saw the green remains of my Kale Chips in a zip lock bag on my desk.  I had to explain this was my more health contentious response to crispy, savory mid-day cravings.  I had to laugh when I realized what it resembled, especially since Stacey 2010 has a new calm reaction to stress and deadlines... with my previous type A chaotic attitude and the sprinkly green remains, I must look a little suspicious.  

Super easy, yummy and nutricious... these are a favorite new snack:

Parmesan Kale Chips

You need:  

EVOO

Kale
Parmesan
Sea Salt

Preheat oven to about 375.  Tear kale in bite size pieces on a cookie sheet. Drizzle with about 2 tsp of olive oilSprinkle with Parmesan and a sprinkle of kosher salt. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

Price's Polenta

Lastweek at an Old Town restaurant I made a decision that left me a little unsettled. 


It all centered around my entree choice and a said Gouda Polenta.  In the moment, at the table sitting there with a person ordering a salad I made the decision that I could not order such a heavy, non-colorful, rich dish as a main course.  I have regretted it since the moment beet salad escaped my lips. 


It is all I can think about--  the cream, the Gouda, the warm comfort of this dish. 


Now, do not get me wrong, the beet salad was AMAZING but Creamy Gouda Polenta is a savory food lovers Creme Brulee.  Today I settled this issue and made my savory dream come true .


I re-created the said Creamy Gouda Polenta at Chaos on K.  I am not sure if this will hold up to Rustico but it did the trick for me. 


Price's Polenta
(Altered from Emeril Laggasi's Creamy Polenta)

Ingredients
1 cup cold water


1 cup yellow cornmeal
2 cups chicken broth or water
1 cup greek yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/2 cup grated smoked creamy Gouda


Directions
In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, garlic, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in greek yogurt, smoked Gouda and simmer until cheese melts, stirring constantly.

Wheatberries are the new quinoa...

... and boots are the new pump. Seriously--- know it, believe it, love it.   It is the gospel, pass it on. 

You know how much I love Quinoa... well, I have found its cousin--- Wheatberry! Full of bran and protein, this grain makes a GREAT base for a salad and fits my scoopable meal concept perfect for packed lunch on the go.

Wheatberry Superfood Salad

2 cups cooked wheatberry (Cook for hour with 7 cups of water)

2 cups Cherry Tomatoes

2 cups Chopped Kale

1/4 cup Chopped Parsley

Dried Cranberries

Olive Oil and Balsamic Vinegar

Salt and Pepper to taste

Massage Kale and Parsley with spoon of EVOO.  Add other ingredients.  Mix with salt, pepper and more EVOO and vinegar.  Serve room temperature. 

Chaos, Curry and My Cherie

I cannot smell Curry without thinking of my dear friend, Cherie. I also cannot get a massage, paint, eat on the floor or hear Nora Jones without her sweet face entering my mind. I have not seen her in almost four years but she is still an influence in my day-to-day.

You see, Cherie put curry in everything. When she made soup- curry. When she cooked Mexican- curry. I swear I had apple pie this gal made that had a hint of curry.

After a chaotic week (I know, it was only Wednesday) I was feeling a little nostalgic and in need of that peace my friend would bring me as we shared lunch daily in my business, circa 2003-05. Last night, as an ode to my Denver residing friend I made my version of Curry Lentil Soup. It has a little bit of her, a little bit of me and a lot of memories laced into every bite.

Red Lentil and Tofu Curry
Adapted from Gourmet
1 small onion, medium diced
1 garlic clove, minced
1/2-inch piece fresh ginger, peeled and minced
1/2 cup red lentils, rinsed and drained
2 tablespoons olive oil
3 1/2 cups water
1/2 pound firm tofu
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon salt, plus extra to taste
1 tablespoons, fresh cilantro, chopped

Heat 1 tablespoon oil In a small sauce pot. Cook onion and garlic over moderate heat, stirring, until golden, about 2 minutes. Add ginger and cook for another minute. Add lentils and water and bring mixture to boil. Reduce heat and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.

While lentils are boiling, rinse tofu and trim ends off. Cut tofu into 1/2-inch cubes. Gently press tofu between paper towels to remove excess moisture.

In a wok or skillet heat remaining tablespoon oil over moderate heat until hot but not smoking. Cook cumin seeds, stirring, until fragrant, about 1 minute. Add tofu cubes and gently stir fry (after you first put in tofu, leave it untouched for about 2 minutes to allow it to slightly brown, then stir.) Add curry and salt. Cook for another 1 to 2 minutes, then transfer tofu mixture into the lentils. Cook curry for another 4 to 5 minutes to allow flavors to develop. Salt to taste. Remove from heat and garnish with cilantro. Serve with rice, toasts or crackers, baguette or multigrain bread.

I enjoyed this meal sitting cross legged on my floor, listening to the soothing voice of Nora and reminising about good times spent with great friends on Monroe Street in Radford, circa simplier times... or were they?

Supper from a Super Hero

So, I was once told that if I were a Super Hero I would be named Procrastinator X and I would flutter about with my sparkly cape (hopefully in a variety of colors with super boots to match) saying "I will get you... Tomorrow!"

As I work best under pressure (famous words of the eternal procrastinator) I found myself in a bit of a super hero moment last night. I replaced my wand with a spatula but I was putting off work like it was my business. Instead of at my computer I found myself in the kitchen cooking... something that was not on this Super Hero's agenda but sure turned out magical.

On the Magical Menu: Sweet Potato and Black Bean Enchiladas

4 cubed sweet potatoes, cooked and mashed
1 onion, chopped and cooked
1 red pepper, chopped and cooked
1 can black beans
1 cup fresh corn
1 tablespoon Cumin
1 tablespoon Red Pepper Flakes
Salt and Pepper to Taste

Mix potatoes, beans, onion, pepper, corn and spices together. Fold into Spinach Tortillas.
Top with fresh salsa (I used the Trader Joes with Cilantro). Broil for 4 minutes. Cover with cheese (I used a Monterrey Mix). Broil for 2 more minutes. Serve with Sour Cream or Greek Yogurt.
Last week I made this for friends I accompanied the Enchiladas with an Arugula Salad with chopped mangos and a garlic lime dressing. And a lot of wine. SO GOOD!!!

I am a multi-tasking procrastinator so I also made Squash Soup, Wild Rice Salad and a big mess that I conveniently had to clean up. I then proceeded to make three friends mixed CDs w enclosed, detailed letters that I will place in the mail this morning. After all, who needs to start work right away... Of to save the world and the kitchen, one meeting and meal at a time.

xoxo- Procrastinator X

Detoxification and Dinner

Wouldn't that be a good song or book title?
I always think of life experience and occurrence as a song, book or sitcom title. So far I have 5 different series (all running 7 seasons), 19 bookcases full and a 53 Mega Hits!

This week is all about the emotional, nutritional and physical detox. Seriously. After all of the people and the drinks and the food I am spending this week balancing out... starting with dinner. I am proud to say that it is only Tuesday and I have cooked three separate, very nutritional dishes and have packed my lunch daily. Unfortunately as I sit here I am drinking a glass of my favorite TJ's Bordeaux and have made plans for two nights this week. One life item at a time--- guess a gal needs some toxins, right?

Two detoxifying dinners:
Wild Rice Salad
In my new cookbook, Clean Cooking, (again, Thanks Mom!) I learned that wild rice is a grass and not a grain. This makes it a GREAT protein source as well as packed with fiber. This salad can be hot or cold and it so yummy! Adapted from New York Times recipe with my imagination--- basically, it VAGUELY resembles their recipe :)

1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
1 can chopped artichokes
1 can garbonzo beans
1/2 cup chopped fresh parsley
Juice of a lemon
Head of brocolli steamed and chopped
1 small garlic clove, minced
3 tablespoons extra virgin olive oil

1. Bring the water and artichoke juice boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Add brocolli and artichokes for last 5 minutes. Drain and toss in a large bowl with the remaining salad ingredients.

Sweet Potato and Black Bean Chili
Adapted from The Clueless Vegetarian

1 tbsp EVOO
2 medium onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp curry
1 cup vegetable broth
1/2 clove garlic
2 medium sweet potatoes, peeled and cubed
1 28-oz (796mL) cans diced tomatoes
2 19-oz (540mL) cans black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in your RED DUTCH OVEN:). Add the onions and garlic and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder, curry and the cumin and cook for another minute or so. Add the vgetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes. Puree 1/2 and serve with a dollop of greek yogurt or sour cream.

Cooked listening to these new tunes (or old on new mixes)
Slow Down- Wallis Bird
The Great Salt Lake- Band of Horse
The Chain- Ingrid Michealson
Selfish Jean- Travis
Float On- Modest Mouse
Cape Cod Kwassa Kwassa- Vampire Weekend
Got To Have You- The Weepies
Back in Your Head- Teegan and Sara
Time to Pretend- MGMT
Mercury Falling- Sting
Throw it All Away- Brandi Carlise

Now, off to watch David D in last season's Californication... a great addition to Detoxification :)

xoxo- Detox Debbie

Something Like My Salad...

I taught for six years at two different universities. On the first day of class part of my meet your teacher spill would go something like this:

"Just call me Stacey. Not Ms. Price, that's my mother. Not, Ms. Stacey, that's your kindergarten teacher. I have something like a husband and something like a kid. One I have lived with for ________(fill in blank between 5 and 10 years depending on the semester) and the other is furry with four legs."

Since then there have been many "Something Likes" and I even have found my friends and family using such saying. Borrowed from East Village Kitchen Blog, this is "Something Like My Hot Fall Salad" ... but better. My family is visiting this weekend so their is no room for chaos in the kitchen but Monday, Monday my friends, I will make this salad!

Spiced Pumpkin, Lentil, and Goat Cheese Salad
Borrowed from East Villiage Blog and Bon Appetit, November 2009

3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash(from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

PreparationPlace lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Chaos and Construction

Yes, it is true... Chaos and Chicken Kitchen is under Construction. I promise this is no excuse (see right) to make up for the fact that I have not been cooking. In fact, I cooked last night (see below) .... but that was before the chaos and the construction and the chiseling.

Apparently there is an ordeal with the kitchen pipes in the old Shormeade building and I came home to a small man chiseling away my wall between my office and kitchen. I say this calmly now but I was far from calm then. Especially since I did not expect to come home to this small man or his jack hammer. Or the plaster dust. Did I mention it was EVERYWHERE? (read in loud frustrated voice). After a rant or two, a walk around the city and a call into my property manager I received the promise the the project would cease next week. So this week, as many in the past, there is only chaos, no chicken with the promise of less construction to come.

To hold you over, here is the recipe for a fun fall salad I created lastnight. It needs a name...any ideas?

Fall Hot Salad (Told you it needs a name)
Sweet Potatoes, cubed and cooked
Beluga Lentils
Spinach, cooked
Dash of salt, cinnamon, curry and red pepper
Teaspoon olive oil
Mix and serve. Preferably without plaster dust. Preferably with wine.

A Recipe for Fall

Perfect Fall Day
Ingredients 2 brown leather boots
1 pair skinny jeans
1 part wool/ 1 part cotton sweater
1 tablespoon crisp air
Dash of cinnamon

Mix first three ingredients with air. Take a walk, meet a friend, grab a latte and sprinkle dash of cinnamon on top!

Today was the first day of Fall for me. I know, I know, technically it was last Tuesday but I was still donning a cute summer dress and acting frivolous... Today--- well, today was a turning point. I pulled out my boots and sweater and I swear I saw an orange leaf fall.

Ahhh...there is something about this time of the year that is rejuvenating. Though you are adding clothes I can't help but believe that you are shedding the months and are given the chance for a start over. Today, to me the crisp air signifies change...

Tonight, in honor of this change and the air and the boots, I am cozy in my apartment listening to a new mix, testing a new recipe and getting excited for what this season has to offer.

In the pot...

Spicy Squash Soup
2 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, diced
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon red pepper flakes
1 lb. Winter Squash, peeled and diced
1/2 lb. potato, peeled and diced
3 cups of Water
1/4 cup greek yogurt
2 teaspoons of Worcestershire Sauce
Salt and Pepper

Heat olive oil in a medium saucepan. Add carrots and onion, cook until soft, about 10 minutes. Add chile powder, cumin, curry and red pepper flakes. Saute 5 minutes. Add squash, potato, yogurt and water. Simmer, covered about 30 minutes. When soft, puree with a emulsion blender. Add Worcestershire and salt and pepper to taste. Garnish with greek yogurt and chives. Enjoy!

On the iPod. . .

Fall Mix
Go Home- Amanda Jenssen
Try Not to Breathe (Live)- REM
Why Does it Always Rain on Me- Travis
We Will Become Silhouettes- Postal Service
Sort of- Ingrid Michealson
San Francisco- Brett Dennen
Don't Panic- Coldplay
High and Dry- Radiohead
Save it For Your Prayers- Duffy
Skinny Dipping Girl- Joe Purdy
Girlfriend- Wolfgang Amedeas Phoenix
Running to Stay Still (Live from Paris)- U2
The Story I Heard- Blind Pilot
World Spins Madly On- Weepies

Is it SO Wrong to Want it All?

Lately I have been wanting my cake, cheesecake and maybe even a cupcake-- have it fed to me by someone cute and successful---all with no calorie intake. I know, I know, these demands are too high. This mentality gets a gal in trouble. And yes, a gal must give up something... but does she always have to make a choice?

For instance...last night at TJ's I was making a decision between sweet and savory. Do I get the Olive Oil Popcorn or the Soy Ice Cream? Did I want sugar or salty? After minutes of deliberation I did not choose... I got both because really, what is so bad about having a little of each?

Isn't life best when we have a little balance? Days filled with a mix of social and personal time, outfits paired with a pattern and solid, music combined with lyrics and instruments and dinners filled with equal proportions of sweet and savory. We should remember that in life we crave variety and without it we get bored, passive and stop growing.

Speaking of cravings... this morning a friend I have been wanting to see posed the question, "Cheese or Jam?" Mind you, he was referring to my music choices but of course I made it about food (as I always do). It reminded me of my favorite sweet savory treat that is the perfect example of this balanced life I crave. Full of all things comforting--- cheese, bread and fruit, Baked Brie can be served as a dessert or appetizer and is amazing whole or made bite sized.

Baked Brie and Jam
(Taken from the Rachel Ray website)

• 1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted
• 1 wheel brie cheese, about 5-inches round
• 2 tablespoons raspberry jam
• 1/4 cup sliced almonds, toasted
• 1 box water crackers

Preheat oven to 350°F. Slice brie in half across the middle.

Spread the puff pastry sheet onto a counter and roll it to an 1/8 of an inch thick. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds on the jam.

Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners.

Turn over so the sealed side is underneath.

Bake for 15 minutes or until golden brown.

Serve with crackers.

Baked Brie and Jam is proof that you can almost have it all, that you do not have to make a choice and that life is a little less boring with balance. I am still working on that calorie thing... again, sometimes a gal must give up something.

In fear that I would eat it all, I did not make Cheese and Jam for dinner but I did eat a balanced meal served playing a cheesy Ben Lee song and an 8 minute jam by Perpetual Groove and a couple of Coldplay songs in between... cause really, why must you choose?