The Hungry Pescetarian

New Choices, New Blog

2009-11-08T21:46:00.003-05:00

There's some breaking news in terms of my blog and my diet. After a lot of back and forth in my own mind, research and reading, and some general soul-searching, I've decided to adopt a vegan diet. This may not come as a huge surprise, as the vast majority of my recipes in this blog have been vegetarian, and many of have been vegan or easily vegan-ized. So, in honor of my decision, I've started a new blog, Runs on Plants. I plan to chronicle the food and fitness aspects of my life, and maybe include some musings on larger news and events related to those topics. And of course, I'll include lots of tasty recipes. I hope you'll continue to read and follow me on my new blog! Happy eating!

Seasonal Soup

2009-11-04T21:30:00.006-05:00

As evidenced by my many posts on the topic, i LOVE soup. There is just nothing like curling up with a big steamy bowl of a comforting soup. Even better is when I can use super seasonal ingredients in them. I decided that this fall and winter I will attempt to work my way through every kind of winter squash I can reasonably get my hands on. Butternut squash is a no brainer; I love it, and use it in everything. Tonight, my squash of choice was acorn squash. I got some inspiration for this soup by poking around some various recipe search engines and coming up with something that worked for me. As usual, I served this with a green salad and homemade lemon vinaigrette and some toasted Italian bread. You'll be happy to know this soup recipe is quick, nutritious, and large; be ready with your Pyrex because you will have leftovers!

ACORN SQUASH AND BEAN SOUP
-olive oil
-salt and pepper
-2 leeks, washed and chopped (don't use the tough outer green parts)
-3 cloves garlic, minced
-1 acorn squash, peeled, seeded, and chopped
-5 cups vegetable stock or water
-a bouquet garni* of a few parsley stalks, a few sage leaves, a thyme sprig, a bay leaf, and a few black peppercorns
-1 16 oz. can canellinni beans, drained

-Heat a few tablespoons of olive oil in a large dutch oven over medium heat.
-Add leeks and cook for 7-8 minutes, then add garlic and continue to cook, stirring occasionally, for another 3-4 minutes.
-Add the squash to the pot, and cook for about 5 minutes.
-Pour the stock or water in the pot over the vegetables. Place the bouquet garni in the liquid and stir.
-Bring the soup to a boil, then simmer for 20 minutes. Add the drained beans, and continue to cook for another 10 minutes or so, until the squash is fork tender.
-Remove the soup from the heat, and use an immersion blender to puree the soup. Put the soup back on the heat to bring up to temperature, and serve, garnished with chopped parsley.

*A note about the bouquet garni. We've all seen the pictures of the cute little bundle of herbs tied up in twine. There is a shortcut. I use loose leaf tea filters. These are just little porous bags you'd normally steep your tea in, but I've found they are perfect for stuffing with herbs and simmering in soups and sauces. Just take out and throw away (or better yet, compost) the package when you're ready to finish the dish. Way easier than trying to tie up a bunch of herbs so none fall out!

Decadent Dessert, No Guilt

2009-11-01T22:07:00.003-05:00

Tonight I made a stir-fry for dinner, but sorry everyone, it will just have to wait until tomorrow. Dessert tonight took center stage and I just can't wait to share it. This is super easy and so delicious, and you will think you are enjoying something so sinful; but you're not! This makes one 16 oz. serving, so multiply as needed.

BANANA CHOCOLATE "MILK"SHAKE
-1 cup cold almond milk
-1-2 frozen bananas, in chunks (depending on how thick you like your shake)
-1 tbsp chocolate syrup of your choice

-Combine all the ingredients in the blender.
-Blend until smooth. Serve right away.

Sorry about the lack of a photo, I drank this down too quickly to get one. You won't blame me once you try this. Next time you want a sweet, rich treat, give this shake a shot.

Warming Risotto

2009-11-01T17:25:00.004-05:00

There's not much I like better on a fall evening than a big bowl of risotto. It's also one of those dishes that I like to make when I feel like being over a warm stove in a cozy kitchen. Unfortunately, I have spoken to any number of people who think of risotto as a "restaurant" dish; it's just not something they make at home. Maybe all the stirring is intimidating, or they have a fear of over or under cooking it. Well, I want to dispel the myth that risotto is a hard dish to make. I would even go so far to say that it's pretty easy!

As you may know, I'm a big fan of the Recipes for Health series in the New York Times. Even if I don't follow the recipes exactly, I can always find some inspiration here. The recipe I made last night, Risotto with Roasted Winter Squash, didn't need any changes (except of course the usual swap for vegetable stock). I opted to use butternut squash, since it's my favorite. The roasting really brings out the natural sweetness of the squash and that really made for a unique risotto. The dish is usually savory through and through, but the sweet squash provided a nice sweet/savory contrast here. So please, try this recipe! I am sure it will be a success. And work from the base here. Get creative with your veggies and herbs and you'll have plenty of tasty options.

Vegetarian's Delight

2009-10-30T22:33:00.004-04:00

After a few days of being stuck eating crummy restaurant and take out type food, I felt the need to make a really tasty, healthy dinner. This is one of the few times my meals actually looked like a "normal" meal; the burger, the veggie, and the starch! I made chickpea walnut burgers, served on lettuce leaves and topped with avocado and tahini sauce. On the side I made sauteed brussels sprouts in mustard sauce along with honey roasted sweet potato wedges.

CHICKPEA WALNUT BURGERS
-1 15 oz. can chickpeas, rinsed
-1/2 onion, chopped
-4 cloves garlic
-1/4 cup parsley
-1/2 cup breadcrumbs
-1 tbsp cumin
-half a lemon worth of juice
-3/4 cup toasted walnuts, chopped
-1 egg

-Pulse onion and garlic in the food processor.
-Add chickpeas, parsley, bread crumbs, cumin, and lemon juice and pulse until combined.
-Stir in the egg and the walnuts.
-Form into four patties. At this point it's a good idea to chill the patties for at least 15 minutes so they are easier to work with. If you can chill them for up to an hour, even better.
-In a skillet, add some oil and heat to medium. Cook the burgers until browned on both sides and heated through, about 10-12 minutes total.
-Serve over romaine lettuce leaves and top with whatever you like (I used avocado and tahini sauce).

I had a couple extra patties, so I froze them, and I'm looking forward to heating them up for an easy lunch. I think I will put the patties over a salad this time, and maybe add some more raw veggies and a homemade vinaigrette. These patties can also be eaten more true to burger form; sesame seed bun, tomato slices, and red onions would work.

Red Lentil Soup and Walnut Salad

2009-10-19T20:50:00.003-04:00

We are full swing into soup weather. When I grocery shopped last weekend, I included ingredients for a big batch of red lentil soup on my list, and I've been looking forward to it ever since. I first made this recipe last year when I found it in the New York Times. I don't deviate much at all from the original recipe. I make my own curry powder using cumin, coriander, turmeric, paprika, and cinnamon, so I just make enough to total the 6 tsp of spices the recipe calls for. I also swap vegetable stock in place of the chicken stock, and skip the lime juice. Finally, I garnished with fresh parsley and some homemade curried croutons (so good, just sprinkle cubed bread with curry spices, a drizzle of canola oil, and bake at 450 degrees for about 10 minutes).

I usually work in some raw veggies to my meals, especially if the main course isn't heavily vegetable based. I had some walnuts kicking around since I had purchased a big tub of them to make walnut bread last week, so I decided to work them into a fresh salad to jazz it up. The recipe below makes enough for 2, so multiply as needed.

WALNUT SALAD
-1 large romaine heart, chopped
-2 stalks celery, sliced
-1 carrot, sliced
-3/4 cup walnut halves or pieces
-2 tbsp brown sugar
-2 tbsp water
-dash cayenne pepper
-2 tsp fresh parsley, chopped
-1 tsp mustard
-1 tsp honey
-2 tbsp red wine vinegar
-3 tbsp walnut oil

-Divide the lettuce, celery, and carrots between two salad bowls.
-Make the candied walnuts. Heat the brown sugar over medium high heat in a saucepan. Once it starts to melt, add the water and stir to make a syrup. Add the walnuts and stir constantly until the walnuts have picked up most of the syrup. Add a dash of cayenne pepper, stir, and remove from the heat. Spread the nuts out on a sheet pan covered in foil, and bake for about 5 minutes (until just fragrant and lightly colored) at 450 degrees. Remove the nuts, let them cool, and then divide them between the salads.
-Make the walnut vinaigrette. Whisk together the parsley, mustard, honey, and vinegar. Drizzle in the walnut oil while whisking and continue to whisk until emulsified. Season to taste with salt and pepper, and divide evenly over the salads.

Pantry Staple Pasta, with some Green

2009-10-06T19:38:00.004-04:00

As some of you may know, my husband and I are renovating our 100+ year old house. It's rewarding, but it's also time consuming. On top of that, pretty much any extra dollars we have go to the house. Needless to say, now more than ever it is important for us to be able to make quick and inexpensive (and of course, healthy) meals. Pasta is a go to for dinner that fulfills these needs, and I cook it about once a week. But like any main ingredient, it's easy to get in a rut making the same old dishes. Today I decided to make a pasta dish with a sauce I've never tried. I have Epicurious to thank for the recipe inspiration; you can find it here. The great thing about this recipe is that I had every ingredient in my pantry except the spinach.

If you compare the inspiration recipe and my recipe below, you'll see I made just a few tweaks to the recipe since it already sounded really good. I swapped the type of pasta, skipped the onions, and left out the pine nuts (wish I didn't have to, but they are quite pricey). And get this. Somehow I managed to totally forget about the Parmesan cheese. I have a deliciously fragrant block sitting in my fridge, as always, and I just neglected to take it out tonight. I'm sure this dish would have been even better if I'd remembered it!

PENNE WITH ROASTED PEPPERS AND WILTED SPINACH
-1 tbsp flour
-1 tbsp butter
-2 tbsp olive oil
-5 garlic cloves, minced
-1 tsp fresh thyme, minced
-1 tsp crushed red pepper flake
-3/4 cup white wine
-1 1/4 cup vegetable stock
-salt and pepper
-1 bag fresh spinach
-1 jarred roasted red pepper, sliced
-1/2 pound penne, cooked
-freshly grated Parmesan cheese to taste (I forgot it, but you should use it!

-Heat the olive oil and garlic in a saute pan up to medium heat and cook the garlic for 3-4 minutes until fragrant and just starting to brown.
-Add the thyme, crushed red pepper flake, wine, and vegetable stock. Bring to a gentle boil and cook until reduced by about half.
-In the meantime, mash the flour and butter into a paste. Once the liquid in the pan is reduced, whisk in the flour/butter paste. Continue to cook the sauce for another 1-2 minutes until it thickens. Season with salt and pepper.
-Toss the spinach and roasted peppers in the sauce, coating well and cooking until the spinach wilts.
-Toss the cooked pasta with the spinach mixture, coating well. Top with freshly grated Parmesan cheese, toss again, and serve.

Wondering what to do with that extra white wine? Well of course, you could always drink it. I'm a beer girl myself, but I use wine to cook at least a few times a month so I always end up with a open bottle in the fridge. Wine won't last forever. Instead of letting it go to waste, fill an ice cube tray with the leftover wine and freeze it. My trays give me 1/4 cup of wine with 2 cubes; use a measuring cup to see what yours are. Once the cubes are frozen, put them in a plastic bag in the freezer and you'll never have to run out to the store again when you want to cook with wine.

Low on Ingredients?

2009-08-27T21:41:00.003-04:00

I don't know about you, but I don't get to the grocery store and farmers' market nearly as often as I'd like to. It only takes me a few days to go through loads of fresh produce, so it isn't too uncommon for me to stare at my pantry and try to concoct a meal straight from there. Tonight was one of those nights, but a simple recipe with the bare minimum of ingredients saved the day. If you have an egg, an onion, and some potatoes on hand, you've got dinner.

POTATO PANCAKES
-5-6 medium sized baking potatoes, peeled
-1 onion
-1 egg
-splash of milk
-salt and pepper
-canola oil

-Use a box grater to grate the onion and the potatoes into a colander. Press the grated onion and potato down firmly, squeezing liquid out of the colander. Using a dish towel, take one handful of the grated mixture and squeeze out the rest of the liquid. Place in a dry bowl. Repeat until you've gone through the whole mixture.
-In a small bowl, beat the egg and add a splash of milk. Add the mixture to the grated veggies and mix to combine. Season liberally with salt and pepper.
-Coat a non-stick pan with canola oil, and heat to medium-high.
-Grab a small handful of the potato mixture and form a small pancake. Make the pancakes one by one, adding them to the pan as you go. Don't crowd. Fry the pancakes on each side for 3-4 minutes, until browned and crispy. Work in batches until all the potato mixture has been used, adding oil to the pan as needed. Drain the pancakes on paper towels.
-Serve with your choice of sides. I used applesauce, but a lot of folks like sour cream too. Enjoy!

Full Swing Farmer's Market

2009-08-24T20:54:00.001-04:00

Yesterday proved to be a rainy day for a visit to the farmer’s market, but as it turns out, it was the best day for my pantry yet this year. My favorite farm stand, E.R. and Son from Monroe Township, had everything from watermelon to heirloom tomatoes to golden zucchini (all organic). What stood out to me was the generous bunches of fresh picked arugula. You could smell the peppery green from a few steps away, and I couldn’t leave without some. Figuring I would cook with it that night so as to enjoy it at its freshest, I decided to make a pasta dish with it. I scouted out some grape tomatoes from the Casola Farms stand to add to the dish as well. After picking up some peaches, potatoes, bell peppers, and onions for use later in the week, I was on my way.

FETTUCCINE WITH ARUGULA, CANNELLINI BEANS, AND BLISTERED TOMATOES
-1 pound fettuccine
-olive oil
-8 cloves garlic, minced
-2 tsp dried basil
-1-2 tsp crushed red pepper flake, to taste
-1 large bunch arugula, washed and chopped
-1 pint grape tomatoes, halved
-1 16 oz can cannellini beans, rinsed
-salt and pepper
-freshly grated Parmesan cheese

-Preheat the oven to 450 degrees.
-Cook the fettuccine as per instructions. Before draining, reserve about 1/2 cup of the pasta water for later. Once drained, put the pasta in a large serving bowl and toss with a couple tablespoons of olive oil to prevent any sticking.
-Arrange the halved grape tomatoes cut side down on an olive oiled baking sheet. Use a silicone brush to coat the tops of the tomatoes with olive oil from the tray, then season generously with salt and pepper. Sprinkle 1 tsp of the dried basil over the top, and then roast in the oven for 8-10 minutes, until blistered. Let cool.
-While the tomatoes and pasta cook, coat a nonstick pan with olive oil and add the garlic, crushed red pepper, and remaining tsp of dried basil. Bring up to medium heat slowly. Cook the garlic until fragrant, 5-7 minutes, stirring constantly.
-Add the reserved pasta water to the pan, stir, and then add the arugula and beans. Season well with salt and pepper. Stir constantly, letting the steam from the pasta water wilt the greens. Once the greens are just about wilted, the beans are warmed, and the pasta water has reduced a bit, add the blistered tomatoes. Give the pan one final toss to combine everything, and then pour the mixture over the pasta. Toss together with tongs and top with grated Parmesan (be sure to keep the cheese and a micro-plane at the table, too). Serve family style and enjoy!

Soba and Tofu

2009-08-13T19:53:00.003-04:00

Just like I always have semolina pasta in my pantry, I always have soba noodles. Soba noodles are Japanese buckwheat noodles; this makes them a really good option for those following a gluten-free diet. Soba is great because you can serve it hot or cold, as a salad or a soup, or with just about any vegetable you can think of. If you've got these noodles in your pantry, you can probably come up with dinner on any given night. Tonight I had a pound of tofu that I needed to use, along with half a bag of spinach. I got my inspiration from a recipe from Vegetarian Times, but I added my own spin on the dressing. This will make about 4 servings.

SOBA NOODLES, TOFU, AND SPINACH
-8 oz. soba noodles
-2 tbsp sesame seeds
-1 lb. extra firm tofu, drained and cubed
-4 cups spinach, chopped
-3 tbsp vegetable oil
-1 tbsp sesame oil
-1/3 cup soy sauce
-2 tbsp rice wine vinegar
-1 tsp honey
-1 tbsp sriracha
-1 tbsp sesame oil
-2 cloves garlic, minced
-1 tbsp fresh ginger, grated

-Cook the soba noodles as directed, then rinse them with cool water and allow them to drain.
-Toast the sesame seeds in a dry skillet over medium heat, just until lightly browned and getting fragrant. Set these aside.
-Heat the vegetable and sesame oil in a non-stick pan over medium high heat. Add the tofu and saute, turning occasionally, until golden brown. This will take about 10 minutes. Be careful of hot oil splatters (trust me).
-When the tofu is just about done, add the spinach and toss. Saute until the tofu is done and the spinach is wilted.
-Make the dressing. Whisk together the soy sauce, vinegar, honey, sriracha, oil, garlic, and ginger.
-Divide the noodles into bowls (I served up 2 bowls tonight, and put the rest right into a pyrex for lunch tomorrow). Top the noodles with the tofu spinach mixture. Pour even amounts of dressing over each bowl, and top with the toasted sesame seeds. Serve!

I'm back! With another quinoa dish!

2009-08-12T21:42:00.004-04:00

Greetings everyone. First and foremost, I apologize for my long hiatus. I have no real reason for it besides life just getting in the way. Now that it's late summer, I have been cooking a lot of tasty dishes using really fresh and local ingredients and I wanted to share them. So, here I am.

As chance would have it, I have another great quinoa recipe. It's quite different from the recipe I left off with back in March, but I promise it's just as good. Quinoa is such a great choice for main dishes for vegetarians and vegans because it is quite high in protein. In this recipe I used red quinoa. You can certainly use regular quinoa, but I like the earthy flavor of the red variety. I added some fresh organic kale that I picked up at the farmer's market this past weekend from E. R. and Son Farm in Monroe Township. I also added some other veggies I had on hand and a really tasty Asian vinaigrette. Enjoy!

QUINOA AND KALE SALAD
-1 cup quinoa, cooked as directed, slightly cooled
-2 tbsp sesame seeds
-3-4 stalks kale
-1 cucumber, diced
-2 carrots, grated
-1 avocado, diced
-1 scallion, chopped
-juice of 1 lemon
-2 tbsp canola oil
-1 tbsp sesame oil
-3 tbsp soy sauce
-1 tsp rice wine vinegar
-2 cloves garlic, grated
-1 tbsp fresh ginger, grated

-Steam the kale until it is tender, then chop it into bite sized pieces. Toss with the cooked quinoa.
-Toss the sesame seeds, cucumber, carrots, avocado, scallion, and lemon juice with the quinoa and kale.
-Make the dressing. Whisk together the oils, soy sauce, vinegar, garlic, and ginger. Pour over the quinoa mixture and stir to coat. Serve.

Balsamic Quinoa Salad

2009-03-29T22:20:00.003-04:00

I've had a bag a quinoa kicking around my pantry for about 2 months now, and while I looked at it every day when I was gathering ingredients, I had yet to pick it up. Tonight I made it a point to use it. I googled a few recipes, and when I didn't find anything I loved, I figured I'd put together a mix of the good ideas that I found and things I had around my house. This makes about 4 good size servings, perfect for lunches at work or a light dinner.

BALSAMIC QUINOA SALAD
-1 cup quinoa
-2 cups water
-1 small onion, sliced
-1 cup dried cranberries
-1/2 cup walnuts, chopped
-1/4 cup parsley, chopped
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-3 cloves garlic
-salt and pepper

-Combine the quinoa and water in a small saucepan, bring to a boil, and then simmer for about 15 minutes stirring occasionally. All the water should be absorbed and the quinoa's outer coat should be translucent when it's done. Add the quinoa to a bowl and set aside.
-While the quinoa is cooking, heat some olive oil in a skillet and add the sliced onion. Cook for 10-15 minutes, until carmelized. Add to the bowl.
-Add the dried cranberries, chopped walnuts, and chopped parsley to the bowl. Season with salt and pepper and stir to combine all ingredients.
-Cook the garlic in the skillet that the onions were prepared in, adding additional oil if needed. Whisk the cooked garlic, olive oil, and balsamic vinegar together.
-Pour the balsamic dressing over the quinoa mixture and stir to coat everything. Chill the salad in the refrigerator for about half an hour, then serve.

Curried Butternut Squash Soup

2009-02-23T20:52:00.003-05:00

With springtime rapidly approaching, I'm trying my best to get my fill of all my favorite wintry vegetables. And sticking with the season, I've been using them often in soups. Tonight I decided to make a soup that would warm up your body as well as your palate, so made a batch of curried butternut squash soup. Very simple, very tasty, very healthy. I served it with some toasted bread (just some salt, pepper, and olive oil on top) and a simple green salad with a homemade sesame soy vinaigrette.

CURRIED BUTTERNUT SQUASH SOUP
-1 medium onion, diced
-3 cloves garlic, minced
-2 tsp fresh ginger, grated
-1-2 tbsp curry powder, to taste (I make my own, but you can find curry powder in any spice aisle)
-1 butternut squash, peeled, seeded, and diced (about 4 cups worth)
-2 carrots, peeled and chopped
-4 cups vegetable stock
-1 cup coconut milk (I used a light version)
-canola oil, salt, and pepper

-Heat a couple teaspoons of canola oil in a soup pot over medium heat, and add the onion. Cook until starting to soften, and add the garlic. Cook for another couple minutes, being careful not to burn the garlic.
-Add the grated ginger and the curry, and cook for about 1 minute while stirring.
-Add the vegetable stock, butternut squash, and carrots. Bring to a boil, then simmer for about 25 minutes, until the squash and carrots are fork tender.
-Remove from the heat and cool for a few minutes. Then, using an immersion blender, blend the soup until smooth. Add the coconut milk and blend until incorporated. *Alternately, blend using a traditional blender, in batches. As always, never fill the blender more than halfway with hot liquids, and never seal the lid on tight, as you might have a butternut squash explosion.*
-Put the soup back on the heat, give a final stir, and serve.

Chipotle Sweet Potato Soup

2009-01-07T22:04:00.003-05:00

I love sweet potatoes. They are very nutritious (fiber, vitamins A, B6, and C), they are filling, they are versatile, and most importantly, they are delicious. To create this recipe, I used the base of another sweet potato soup that I've been making for a long time. Then I added a twist with chipotle peppers. I served this soup with a side of Spanish rice (Near East is my brand of choice). This soup is quite spicy, which I love, but you can always reduce the quantity of chipotle peppers to tone the spicy factor.

CHIPOTLE SWEET POTATO SOUP
-2 tablespoons olive oil
-2 large sweet potatoes, diced
-1 onion, diced
-1 red bell pepper, diced
-2 carrots, diced
-4 chipotle peppers, seeded and chopped, along with 2 tablespoons adobo sauce (recommended: Goya chipotle peppers in adobo)
-salt and pepper
-pinch nutmeg
-pinch ground ginger
-1 tbsp brown sugar
-5 cups vegetable stock
-scallions, cilantro, or other green garnish

-Heat oil in a large pot, then add onion, red bell pepper, and carrot. Cook about 7-8 minutes, until softened.
-Add salt, pepper, nutmeg, ginger, and chipotle peppers and adobo sauce. Stir and cook about 1 minute.
-Add vegetable stock and sweet potatoes. Bring to a boil, then simmer for about 20 minutes until sweet potatoes are fork tender.
-Remove soup from the heat. Use either an immersion blender or a traditional blender to puree the soup until desired smoothness. *WARNING* If using a traditional blender, be sure to only fill the blender a third of the way and leave the lid cracked to prevent explosions. I am not kidding! Take the time to blend in batches and avoid a catastrophe. Or just get an immersion blender. It's worth the expense if you make a lot of soups and purees.
-Bring soup back up to temperature, and serve, topped with scallions or cilantro.

Mexican Soup and Salad

2008-12-03T22:59:00.002-05:00

Bored with your regular old tomato soup and grilled cheese? Spice it up Mexican style! It's no extra effort, but gives you lots of extra flavor.

MEXICAN TOMATO SOUP AND GRILLED CHEESE
-olive oil
-1 poblano pepper, diced
-1 onion, diced
-3 ribs celery, diced
-4 cloves garlic, minced
-1 tbsp chili powder
-1 tbsp cumin
-1 28 oz. can crushed tomatoes
-1 16 oz. can diced tomatoes
-1 16 oz. can corn kernals, drained
-2 cups vegetable stock
-1/3 cup cilantro, chopped
-4 small tortillas
-pepper jack cheese, shredded (Cabot, as always)
-salsa

-Heat oil in a soup pot, and cook pepper, onion, celery, and garlic for about 5 minutes, until tender.
-Add spices, cook for 1 minute, then add canned tomatoes, canned corn, and stock. Bring to a boil, then simmer for about 20 minutes.
-Stir in cilantro.
-Heat oven to 325.
-With two tortillas, layer cilantro, shredded cheese, and salsa. Cover with another tortilla, and brush with a bit of olive oil.
-Cook for 10-15 minutes, until just starting to brown on top.
-Serve!

Tomato Soup

2008-11-12T22:23:00.003-05:00

There's nothing better than something simple, warm, and comforting for dinner after a long day of work. So tonight, I made a big batch of tomato soup, more than enough to feed 6 people (good thing my parents had dinner with us tonight, and I need lunch for the next couple days). This is a recipe I mocked up after checking out a whole bunch of recipes, none of which I entirely liked. This recipe, despite my trepidation, came out wonderfully. It's certainly a keeper, and I'm sure it will be made again in the not too distant future.

TOMATO SOUP
-2 28 oz. cans crushed tomatoes (I used the Jersey Fresh brand that I have been finding in Whole Foods)
-1 32 oz. box veggie stock, low sodium
-1/2 cup water
-olive oil
-1 large onion, diced
-2 carrots, diced
-2 celery stalks, diced
-8 garlic cloves, minced
-bouquet garni of 15 peppercorns, 3 springs thyme, and 2 bay leaves
-salt and pepper
-3/4 cup half and half
-1 tbsp balsamic vinegar

-Saute the diced onion, carrot, and celery for about 5 minutes over medium heat in a large pot coated with olive oil.
-Add the garlic and saute for another 5 minutes.
-Add the tomatoes, veggie stock, water, and bouquet garni.
*TIP: Instead of doing a traditional bouquet garni tied up with string, I use a tea filter instead. It is much easier to prep, and you don't have to worry about it falling apart when you stir.
-Bring the soup to a boil, and then simmer for about 20 minutes.
-Remove the soup from the heat, and using an immersion blender (thanks mom!) blend the soup to desired consistency. I made my batch quite smooth.
-Add the half and half and balsamic vinegar, and stir to combine. Serve.

This soup was thick and hearty, and the flavor was great. I can't stress how important it is to use good tomatoes for this. In a tomato soup, you can't skimp! I am usually a San Marzano only cook, but these Jersey Fresh tomatoes have been fantastic, and are a lot cheaper (probably since they are so local, another plus). The prep is easy, the cooking time relatively fast, and the result is tasty and healthy. Don't let the half and half fool you; it is a small amount over 6-8 servings, and it really adds a touch of needed creaminess to the soup. In conclusion, I beg you. Do NOT buy prepared tomato soup when it is this easy to make your own! After making just one batch, I'm sure you will be convinced.

Manow Asian Bistro

2008-10-30T21:02:00.003-04:00

One of things Mark and I miss the most about living in Burlington, VT is the quality and quantity of Asian restaurants. Somewhat surprisingly, there were at least 4 Thai places, 2 sushi places, and a handful of Chinese places all within walking distance. Since we've been back in NJ, we have been lamenting the fact that all the good Thai places are at least 20 miles away. No more! Mark discovered a new place that opened just one town away from us in Lincroft, called Manow Asian Bistro. Tonight we tried it out.

The outside is nothing much to look at, but once we got inside, the decor improved. A mostly dark color palette, along with shiny wood tables and tastefully low lighting made the space pleasant and relaxed. It was pretty empty, so we received prompt, and friendly, service. The menu was quite big, with a good selection of appetizers, soups, and salads. Mark and I split the shrimp and crabmeat spring rolls to start. They came with a soy herb dipping sauce that was a great shade of green. It was a very tasty take on the traditional spring roll. The rest of the menu consisted of curries, main entrees, seafood, and noodle and rice bowls. A very pleasant surprise was the extensive vegetarian part of the menu. It included everything from appetizers to entrees, all in a separate section. For dinner, Mark ordered green curry with tofu and I ordered pad woon sen (bean thread, cabbage, egg, mushroom, carrot, shrimp). My dinner was excellent. Not greasy, full of tasty veggies, a generous number of shrimp, and the overall flavor was super tasty. Mark said his was very good as well. As soon as it came to the table, we could both smell the curry. Besides the tofu, it was full of vegetables like baby eggplants, carrots, and baby corn. The fact that our dinners only cost $13 and $12 respectively made it even better. The portions were huge; I have some lunch for tomorrow at work.

This place is a fantastic addition to the local restaurant scene. It fills a much needed Thai food niche that is otherwise empty in the immediate area. The food is legit, delicious, and reasonably priced. Plus, they do take out, and deliver. I am hoping this place does well and gets a lot of business, mostly for the selfish reason that I want to eat there regularly. Try this place out! Not only for me, but for your own palate. You can find them on the web here.

Brickwall Tavern

2008-10-24T08:31:00.003-04:00

Last night, in anticipation of having today off from work, Mark and I ventured out to one of our favorite restaurants, the Brickwall Tavern in Asbury Park, NJ. As usual, it didn't disappoint.

The Brickwall occupies what used to be a boarded up space on the east side of Cookman Avenue, an up and coming area in town. When you enter the space, you can see the influence of the area right away. As per the restaurant's name, there is lots of exposed brick, an open ceiling that lets you see all the pipes, and a wide open space with a few pillars scattered about. Dim (but not too dim) lighting and a neutral, industrial color scheme adds to the appeal. There are also a range of choices of where and how to sit. A giant bar runs for almost the length of the restaurant, and a few tall bar tables are nestled at the front of the restaurant, right in the windows. In terms of sit down tables, there are some more high bar tables closer to the bar, and plenty of normal tables spread throughout the rest of the space. Prime spots are right up by the window.

The menu. Where should I start. First of all, the menus themselves are very cool. They are some sort of heavy wood or fiberboard that are printed with the menu on both sides. A unique take on the traditional menu, for sure. The menu might not be the best for someone who is indecisive (ahem...) since there are all kinds of choices. They have your standard appetizers and entrees sections, but on top of that, they have salads, sides, and tavern fare sections, too. Tavern fare is where you get the biggest bang for your buck. Items on this part of the menu max out at $13, but the average is closer to $10; you can guarantee there is something for everyone too, given that there are anywhere from 15-20 things on the tavern menu at any given time. Sides are also a great idea. For $2-$5, you can add on anything from mac and cheese, to sweet potato fries, to Parmesan grits (my personal favorite). I wish I had more to say about the dessert menu, but I can usually barely finish my dinner before I'm stuffed.

Beer! This place is a mecca for draft beer in the area. There are way more interesting choices than anywhere else around. How many places have Troegs, Stone IPA, and Purple Haze on draft? There's also an impressively varied selection of microbrews and imports. There's a wine list too, for those who prefer that, and of course the bar is stocked with all the essentials for a stiff drink. The bar is always busy, and the bartenders (and waitstaff too) are always friendly. If live music is your thing, every Thursday, Friday, and Saturday the Brickwall has artists performing from 9pm on. They have everything from reggae to DJs. I've always gone to the Brickwall for dinner, with a drink, but this place would hold it's own if you were looking for a cool place to have a few drinks with friends and hang out for the evening .

Overall, the Brickwall Tavern is a gem in Asbury Park. It's got great ambiance, delicious food, very reasonable prices, and one of the better drink menus in the area. On top of everything else, this place draws an eclectic crowd from the surrounding area. That's more than a lot of places can say. I can guarantee that if you go to the Brickwall once, you will be back. Regularly.

Maple Roasted Cashews

2008-10-20T22:42:00.003-04:00

How about a recipe that is as quick and easy to make as it was for me to write this blog entry?

MAPLE ROASTED CASHEWS
-a few handfuls of whole cashews
-1 tbsp canola oil
-about .25 cup real maple syrup (Vermont made please!)
-a few sprinkles each of cinnamon, salt, pepper, and a tiny pinch of cayenne pepper

-Preheat the oven to 350.
-Toss everything together in a bowl.
-Pour nut mixture on a baking sheet that has been oiled (to prevent any sticking).
-Bake for about 20 minutes, checking every 5 minutes or so and stirring.
-The nuts are done when they are slightly browned and fragrant.

I love bringing these nuts to work in a little Pyrex container with some dried fruit, like apricots. It is the perfect pick me up when the 3:00pm lull rolls around. Don't be a victim of the vending machine! Make these instead!

Not Quite Homemade Soup

2008-10-12T21:55:00.004-04:00

Let's face it. While I'd love to make soup from scratch every night of the week, it is simply impossible. Some nights just don't have enough hours and minutes in them to do it. Luckily, I have discovered some good starters that I trust. One of them is Bean Cuisine. I have had a few different varieties, but my favorite by far is Lots of Lentil. The way this works is, the mix provides the lentils (or beans depending on the variety) and the spices. You provide the veggies, stock, and meat if you choose.

Lots of Lentil is very easy. You add carrots, onions, garlic, a can of diced tomatoes, and veggie stock. That's it. The package provides the rest, including a spice packet that smells incredible. Toss in a little salt and pepper and you're done. This does take a while to cook, but rest assured that the package recommends a lot more time than is needed. On Lots of Lentil, it suggests 1.5 to 2 hours at a simmer, but after 45 minutes, my lentils were tender and done.

These soup starters make a ton of soup, so it's a good bet if you plan on freezing it or sharing it. I made this a few nights ago for just Mark and I and packed the fridge with leftovers. Today I brought them to a friend's to reheat and share during Sunday football. If you want a big batch of hearty, homemade tasting soup, give Bean Cuisine a try. Once you do, your pantry won't be without this staple.

Red Pepper Risotto

2008-10-07T21:46:00.002-04:00

One of my favorite dishes to make in the cooler seasons is risotto. It may sound like a fancy dish you only get in a restaurant, but this is a total myth. You can make risotto with pantry ingredients any night of the week, and you can add just about any kind of vegetable you like. I usually make a mushroom risotto (that's another entry), but I felt like trying something new last night. I remembered a recipe I had seen in the New York Times last week, so I decided to give it a try. You can find the recipe here. Once you make a successful risotto for the first time, you will be hooked. It is well worth the 20-25 minutes of stirring, I promise. And since most risotto recipes call for wine, pairing your dinner with your beverage is already done for you. This recipe could be made vegan by skipping the cheese, but personally, I don't recommend it. As we all know, I am a cheese fiend, and it adds even more creaminess to the rice when added towards the end.

The only thing I needed from the store was saffron threads. I finally sucked it up and bought them. Saffron is a spice that is actually from the reproductive parts of the crocus flower. As you may know, saffron costs more than gold. This stuff averages anywhere from $500 to $5000 per pound. Luckily for us, saffron is something you use very sparingly. You can find it in most grocery stores these days, and it is really worth keeping around. It adds a very unique flavor (that is actually very hard to describe) and a fantastic golden color to food. It definitely adds something special to any meal. It worked well with the red peppers in this dish, and honestly, I think it would be a disservice to skip it. So don't fear the seemingly high price tag on saffron; just keep it in a air tight container and it will last you. And it will add a layer of flavor that it pretty much impossible to get anywhere else.

Mexican Lasagna

2008-10-01T21:12:00.004-04:00

For a while now I have been interested in the idea of Mexican lasagna. I just haven't seen many vegetarian versions. Tonight, I finally decided to wing it and make something up, and happily, it worked out quite well. This recipe sounds labor intensive, but it really isn't.

MEXICAN LASAGNA
-oil
-1 cup basmati rice
-1.75 cups water
-1 8 oz. can tomato sauce
-1 4 oz. can diced green chilies
-2 tsp chili powder
-2 tsp cumin
-1 tsp dried parsley
-.5 tsp garlic powder
-salt and pepper
-2 red peppers, sliced
-1 red onion, sliced
-1 can black beans, rinsed and drained
-8 oz. pepper jack cheese, shredded (Cabot please, don't even bother with an impostor cheese)
-6 spinach tortillas, quartered
-8 oz. taco or enchilada sauce

-Combine rice, water, chili powder, cumin, dried parsley, garlic powder, salt and pepper. Microwave on high for 5 minutes, then on 50% power for 15 minutes. When done, stir in green chilies and tomato sauce, and set aside.
-While the rice cooks, saute the peppers and onions in oil until soft and slightly blackened.
-Oil the bottom of a large baking dish. Arrange 2 tortillas worth of tortilla quarters to cover the bottom.
-Spoon in the rice mixture, and spread evenly. Sprinkle with a bit of cheese.
-Layer 2 more tortillas worth of tortilla quarters over the rice and cheese.
-Add the black beans next, and spread them evenly. On top of the beans, put in the cooked peppers and onions. Sprinkle with some cheese.
-Layer the last of the tortilla quarters on top. Pour the taco/enchilada sauce evenly over the top. Add the rest of the cheese.
-Bake at 350 degrees for half an hour. Cover the dish with foil for the first 15 minutes, then remove the foil for the rest of the cooking time.

Overall, this dish was enjoyed by Mark, myself, and my parents. I know it sounds complicated, but truly, it is fairly easy since there isn't a ton of time-consuming prep work. It's also a very pretty dish, with the green tortillas and the red peppers and sauce. I wouldn't recommend this dish for less than 4 people since it fills up a 9x13 baking dish. I would recommend it on a night when you got stuck in a downpour after work and you feel like eating some comfort food! Trust me on that one!

Carrot Soup

2008-09-29T21:19:00.004-04:00

This past weekend, Mark and I hosted a reunion of sorts with a few good friends who have not had a meal together in far too long. It was sort of a spur of the moment thing, so I didn't have long to plan, shop, and cook for 6. I decided on soup, since it is an easy, economical way to feed a crowd (and we all know how much i love soup in general). I also had a vegan guest, and soup is an easy way to accommodate that. After trolling through a number of carrot soup recipes online, everywhere from vegweb.com to martha stewart's website, I concocted a recipe that I thought would turn out the best. I was a bit apprehensive about trying out a new recipe for so many guests, but I figured that it would be exceptionally difficult to make a recipe with these ingredients taste bad. This recipe fed 5 hungry boys and myself, and there was about a serving and a half left over.

CURRY/GINGER/COCONUT CARROT SOUP
-olive oil
-1 onion, chopped
-3 cloves garlic, chopped
-2 pounds carrots, scrubbed and chopped (no need to peel them, the skin is full of vitamins)
-1 tbsp grated fresh ginger
-4 cups vegetable stock, low sodium
-1.5 cups coconut milk
-salt and pepper
-1.5 heaping tsp coriander
-1.5 heaping tsp cumin
-1 scant tsp turmeric
-.5 scant tsp cayenne pepper

-Cook the garlic and onion in the olive oil over medium heat until soft, about 5 minutes.
-Add the carrots, cook for about 3 minutes.
-Add the spices and grated ginger. Cook for 1 minute, stirring constantly.
-Add the veggie stock, and bring to a boil. Reduce heat in order to maintain a simmer, and cook for 30 minutes, until the carrots are tender.
-Take soup off the heat, cool for about 10 minutes, and proceed with blending the soup in small batches. REMEMBER! Never fill the blender more than halfway and never seal the blender lid when working with hot liquids! Bad things happen, like explosions!
-Once soup is all blended and returned to a soup pot, put it back over medium heat and stir in the coconut milk. Get soup hot again and serve.

One of my guests commented on the fact that he was a little nervous about a carrot soup initially, but really liked it after all. I can see why. The flavors in this soup are bright and the texture is silky. Even the color is great. The coconut milk adds a much needed fat to the soup and makes for a nice consistency, but doesn't weigh it down. Add another soup recipe to your fall repertoire!

Easiest Pasta Base Ever

2008-09-21T21:39:00.004-04:00

We all know pasta makes for a tasty dinner. But what it doesn't always bring to mind is simplicity. It's easy to get hung up on simmering a sauce for an hour, or making a baked pasta dish that takes nearly as long. That's where a simple garlic and olive oil base comes in. This is the most versatile "sauce" for pasta that I have come across, and it takes next to no time to prepare. And the best part is, you can add anything to it and it's delicious.

GARLIC AND OLIVE OIL PASTA BASE
-enough olive oil to fully coat your pan (3-4 tbsp should do it)
-6-10 garlic cloves, minced, depending on how garlicky you want your dish (more is better, in my opinion)
-1 tsp red pepper flakes
-ground black pepper

All you need to do is heat the oil on medium, add the garlic, red pepper flake, and pepper, and saute for about 5 minutes. Then you can go ahead and start adding. Tonight I used fresh cherry tomatoes (halved) from the farmer's market this morning and canellini beans. I cooked these about 5 minutes. Then I added a bunch of fresh arugula, also from the farmer's market. I boiled some spaghetti while I was doing this, and after I drained it I tossed it in to help wilt the arugula. A sprinkle of fresh chopped herbs was all this needed to be complete.

Some other good additions to this base are artichoke hearts, roasted peppers, fresh mozzarella chunks, shrimp, and chard. I could go on, but I'll let you experiment and find your favorites for yourself!

Corn "Chowder"

2008-09-20T21:49:00.003-04:00

I have fulfilled my own prediction. Another soup post. Tonight, it was not so much the weather as my schedule that made me decide on this recipe. This one is as quick as it is tasty. First off, I should thank my mom, since this is her recipe that I have been enjoying for years. Tonight is the first time I have taken a stab at it, and it was just as delicious as it is out of her kitchen. The "chowder" part of the recipe is slightly deceiving; this is not your traditional chowder. No bacon fat, no milk, no cream. I suppose it isn't really chowder at all, but the name stuck, and it is a thick and almost creamy-textured soup. There is also an extremely short list of ingredients, which is always good on an evening that you just don't have time to stop at the store to pick anything up. Anyway, here's the recipe.

CORN "CHOWDER"
-1 can whole kernal corn, preferably no salt added
-2 cans corn, creamed style
-1 can vegetable stock, low sodium
-1 onion, small diced
-3 potatoes, small diced (I used 5 smaller potatoes tonight)
-2-3 tbsp butter
-black pepper

-In a pot, melt the butter over medium heat. Add the onions and potatoes, and saute about 5 minutes.
-Add the stock, and bring to a simmer. Cook the potatoes until they are tender, 10-15 minutes.
-Add the 3 cans of corn and stir to combine. Add black pepper to taste. Cook for 10-15 minutes more. Serve.

That's it! The only thing I added was some parsley, strictly for color and a little freshness. This is by no means necessary to the recipe's success, so if you don't have it, don't worry. I just happen to have an enormous amount of parsley in my garden that needs using. I served this soup with a small french roll, and it was just enough for a filling dinner. This recipe is a great way to avoid take-out or some other generally unsatisfying dinner options on a busy night. The ingredients are easy to keep on hand, and it takes only about 30 minutes to prepare. The next time you think you don't have time to cook, pull this recipe out and give it a shot. You can thank my mom!

SOUP WEATHER!

2008-09-16T21:13:00.004-04:00

Obviously, I am excited that summer is over as far as I am concerned, because that means it's soup season! I am one of those people who does not eat soup at all in the summer. i can't get behind eating hot, liquid based meals when it's sweltering outside. but today the high was 71 and that was all I needed. To celebrate impending autumn, I made one of my all time favorite soup recipes. It's called Nutty Sweet Potato Soup, and the recipe is care of Ellie Krieger. Now, Mark and I differ on our opinions of Ellie. She might be overzealous about healthy eating (which some people might say about me), and her eyes might open a little too wide when she gets excited, but I don't even care. She makes lots of tasty meals, and a many of them are vegetarian. Anyway, this soup is stellar. You can find the recipe here.

Do NOT change a thing, because this recipe is perfect. Well, tonight I did switch out regular sweet potatoes for white sweet potatoes. Still delicious. And on top of that, this meal is super nutritious. There is literally nothing bad for you in this recipe, and it includes a few nutritional powerhouses, like the sweet potatoes and the carrots. You even get some protein and healthy fats with the peanut butter in there. Plus, it's the perfect meal to make if you are vegan, or having vegan guests over.

My inspiration tonight was soup and sandwich. Obviously, I went all out with the soup, so I cheated on the sandwiches. I picked up a loaf of fresh bread on my way home today and simply cut a few slices, put some shredded Cabot reserve cheddar cheese on top, and toasted them up in the oven. Voila, cheater grilled cheese. Healthier too, since you avoid all that butter you would need in a pan on the stove. This hit the spot with the soup. So, be prepared! I apologize in advance if this turns into a soup blog until June, but at least you won't be disappointed when you try this recipe (and many others to come)!

No Paper, No Plastic

2008-09-10T21:38:00.002-04:00

Yup, neither. Let's face it, they're both bad for the earth. Plastic can take up to 1,000 years to degrade and requires oil (as if we need to use more of that) for production. Paper entails chopping down trees, and most people don't recycle them. So what's the solution? A reusable bag, of course. These are popular and very easy to find at this point, so there is no reason we all shouldn't be using them. It's a little bit of money at the outset, versus the free throw away bag at the store. But it's a small price to pay for eliminating your part of unnecessary waste. And just think if we all did this; what a difference.

Now for my recommendation, based on personal experience. The ACME Workhorse. Made of nylon, it's sturdy, has comfy handles, washes easily, and even folds into a tiny built-in pouch the size of your palm.

My mother in law gave me one of these bags about 2 years ago, and I was hooked. I got two more as a gift from her, and just last night I found a good deal on a four pack. Now even on a big grocery shop, I won't have to use any one time use bags. Check out this website, www.reusablebags.com, for this particular bag, and tons of other reusable bags, bottles, and other products. I am sure you will find something that suits your needs.

Farmer's Market Finds and Frozen Fish

2008-09-08T22:40:00.003-04:00

After an almost catastrophic milkcrate fall on my way home from the farmer's market on Sunday, my vegetables in the crate came out unscathed. Lesson learned; when biking with a milkcrate, check to make sure it is secure every time! Anyway, everything was okay, thank goodness, since I had tiny little cherry tomatoes in there. I wanted to use them since they were very ripe, and I had a bag of frozen tilapia filets that I got for a great sale price at Wegmans. I figured I could come up with a tasty way to combine them, and after poking around I came up with what ended up being quite a tasty, heathy dinner.

ROASTED CHERRY TOMATOS AND TILAPIA

-defrosted tilapia fillets, one per person

-1 pint ripe cherry tomatoes, give or take depending on number of fillets, cut in half

-6-8 garlic cloves, peeled, again, adjusted according to number

-olive oil

-salt and pepper

-2 tbsp fresh herbs, chopped (I used basil and parsley)

-Preheat the over to 400 degrees.

-Coat the bottom of a baking dish with olive oil, and add the tomatoes and garlic. Roast for 12 minutes.

-In the meantime, season both sides of the fish with salt and pepper.

-After the initial roasting is done, remove the baking dish and nestle the fish into the tomatoes. Sprinkle the herbs over everything and return the dish to the oven. Roast for another 7 minutes, until the fish is flakey. Serve!

I served this with a side of Near East brand rice, Sundried Tomato and Basil flavor. This dinner was made on a night when I really didn't feel like cooking, but it was so easy it still turned out well. I mean, you barely do anything to prep this. The big flavor of the tomatoes steals the show without any extra effort on your part, and the fish gives the dish substance. Use this recipe now and take advantage of the end of Jersey tomato season!

Bistro Ole and Pasta

2008-09-05T21:37:00.003-04:00

First of all, I want to plug Bistro Ole in Asbury Park, NJ. Mark and I went here on Tuesday for our 1st wedding anniversary. The food was great, the ambiance very nice, and the service excellent. If you are in the mood for Spanish and Portuguese food (especially seafood!), you should give this place a try. Check out their website for menus here.

Today when I was thinking about dinner I realized that it had been awhile since I made a straight up pasta with marinara sauce. So that's exactly what I did. I had a can of artichoke hearts, so I added these to the sauce. It added a meaty texture to the sauce, and of course, great artichoke flavor. Definitely one of my favorite veggies, and super convenient in a can. i would have loved to make this sauce with fresh plum tomatoes, but unfortunately, my plants all have a bad case of anthracnose, a fungus. Maybe next year. Thank goodness canned tomatoes can be had for a reasonable price and be of excellent quality.

SPAGHETTI WITH MARINARA AND ARTICHOKE HEARTS

-1 box spaghetti, cooked

-1 32 oz. can crushed tomatoes (San Marzano are the only kind I use, and you will too once you try them)

-olive oil

-half an onion, diced

-6 garlic cloves, minced

-1/2 tsp red pepper flakes

-1 tbsp tomato paste

-2-3 tbsp chopped fresh herbs (I used my usual mix of basil, parsley, and oregano)

-1 can artichoke hearts, quartered

-salt and pepper

-Coat a pot (I used a Dutch oven) with olive oil and turn heat on medium.

-Add onion, cook 5 minutes.

-Add garlic and red pepper flake, cook 2 minutes.

-Add tomato paste, and stir to combine with the garlic and onion.

-Add crushed tomatoes, and stir to combine all ingredients. Add a bit of water if it's too thick.

-Cook sauce for 10-15 minutes.

-Add herbs and artichokes, and season with salt and pepper. Cook another 5-7 minutes.

-Combine cooked pasta with the sauce, and serve.

I added thick slices of Italian bread with this, to make sure none of the sauce went to waste. This is a real comfort dish that is pretty quick and easy. The sauce is a great base for anything, really. This would be good with white beans, arugula, or roasted red peppers. A shave of pecorino romano is a good idea too, alas, I forgot I had it in the fridge until after dinner. That's what leftovers are for!

Pasta and Veggies

2008-08-25T21:18:00.003-04:00

That title could mean anything. And over time it will, as this is a match made in heaven. Tonight I figured I would do a pasta dish since I always have it on hand, and I didn't have a lot of time. I decided to mix it up and do a baked pasta, probably because I am craving fall weather and warm comfort foods. Anyway, I had some farmer's market and garden veggies that needed using, so I made a variation on a common theme in my house.

ROASTED VEGGIE BAKED PASTA

-1 box short pasta (I used rotini)

-1 large bell pepper, diced (I used yellow)

-1 zucchini, diced

-1 onion, diced

-2 tomatoes, seeded and chopped

-4 cloves garlic, minced

-1/2 cup frozen peas

-1/4 cup fresh herbs, chopped (I had basil, parsley, and oregano)

-1 tbsp. dried herbs du provence

-1 tsp. dried red chili flake

-salt, pepper

-12 oz. shredded cheese (I used a mix of mozzarella and pecorino romano)

-1/3 cup bread crumbs

-2 tbsp. shredded pecorino romano

-olive oil

-Preheat the oven to 425. Arrange the peppers, zucchini, tomatoes, and garlic on a baking sheet. Toss with olive oil, and add the dried herbs, salt, and pepper. Roast for 12-15 minutes, until tender.

-In the meantime, cook the pasta until al dente. Drain and set aside.

-Mix together the bread crumbs and 2 tbsp. shredded cheese. Stir in a tbsp. or two of the olive oil. Set aside.

-When the veggies and pasta are done, toss them together in a large bowl. Add the shredded cheese, frozen peas (no need to defrost), and fresh herbs. Stir to combine.

-Transfer mixture to a large baking dish. Top with the breadcrumb mixture.

-Bake for 20-30 minutes, or until browned on the top. Serve.

This will serve a least 5 people, so needless to say, I have a lot of leftovers I am very excited to eat for lunch this week.

This recipe is so easy to tweak. It's great with mushrooms, squash from any season, artichokes, and spinach. I've also made it with fontina cheese, which is really tasty and melts perfectly in this dish. The recipe can cater to just about anyone's vegetable preferences. I highly recommend giving this a try, but maybe wait until the air starts to get cool, and it will be that much more appetizing when it comes out of the oven piping hot.

Lack of Time + Leftovers

2008-08-21T21:51:00.004-04:00

Yesterday was a busy day. I had work til 5pm, plans to play tennis with a friend at 6pm, and dinner to cook after that. Boboli pizza crust to the rescue! I swear by these things. They taste great, they're versatile, and they are quick. I try to keep one in the fridge all the time. Anyway, I also had a whole mess of cherry tomatoes, onion, herbs, and mozzarella sitting in a bowl in the fridge. If you checked out my last post, you will see that this was leftover filling from the stuffed pepper recipe. I didn't know what to do with it so I packaged it up, and then it dawned on me to put it on the Boboli crust, cheese and all. I also had eggplant fresh from the garden, so I (actually Mark, while I was at work) roasted that up so we could put that on the pizza as well. A little sprinkle of extra cheese and some fresh herbs topped it off.

LEFTOVER CHERRY TOMATO AND ROASTED EGGPLANT PIZZA

-Boboli pizza crust (or something similar)

-cherry tomato mixture (see last post's link)

-8 oz. can tomato sauce

-1 large eggplant, diced

-breadcrumbs

-olive oil

-shredded mozzarella

-assorted chopped herbs (I used basil, parsley, and oregano)

-Preheat the oven to 425.

-Toss the diced eggplant in olive oil, and then in the breadcrumbs. Spread out on a cookie sheet and roast for 10-12 minutes, until tender.

-Rub some olive oil over the pizza crust. Spread tomato sauce out over the crust.

-Top the crust with the cherry tomato mixture and the roasted eggplant.

-Sprinkle the shredded mozzarella over the top.

-Cook for 10-12 minutes, or until the top of the pizza is golden brown.

-Remove from the oven and immediately top with the chopped herbs. Serve.

As you can see this is quick, and a great way to use leftovers. This works with pretty much any vegetable you have on hand, whether it's leftover, fresh, or even canned. Go crazy! If you like what you're putting on the pizza crust, you'll like it even more this way. A couple of my favorite variations:

-Roasted squash, onion, and bell pepper pizza.

-Roasted tomato, onion, and artichoke pizza.

Summer Tomatoes

2008-08-18T20:12:00.004-04:00

Between my own garden and the farmer's market, Sunday was a great day for vegetables. The farmer's market yielded cherry tomatoes, onions, chard, green beans, sweet bell peppers, and watermelon. My garden gave me these guys:

Between my two veggie sources, I had a bunch of bell peppers and tomatoes. So tonight I figured I would try my best to use both of them. The result? Peppers stuffed with cherry tomatoes and couscous with tomato dressing and chard. You can see the original recipe I based the stuffed peppers on here. I followed it for the most part, but I did use some additional herbs since I had not only basil, but parsley and oregano in my garden. I also upped the cooking time to 25 minutes to ensure that the peppers were tender. Finally, I added some of the dressing I made for the couscous over the top of the cooked dish. Speaking of couscous...

COUSCOUS WITH TOMATO VINAIGRETTE AND CHARD

-1 cup couscous (I used whole wheat)

-1 1/4 cups water

-3-4 stalks chard, chopped

-a few basil leaves

-2 garlic cloves

-1 tomato, chopped (I used a Ramapo)

-mustard

-red wine vinegar

-extra virgin olive oil

-First, saute the chard in a bit of olive oil until tender. Set aside.

-Bring the water to a gentle boil. Add the couscous and stir to combine, then turn the heat off and cover the pot. Let sit for 5 minutes.

-In the meantime, prep your viniagrette. Add the garlic cloves, basil, red wine vinegar, mustard, and tomato to a blender. Blend until smooth. While the blender is running, stream in the olive oil. *A quick note: I am terrible with measurements. Just add this stuff by eye; you're going to want about 1 1/4 cups of this total.

-Take the lid off the couscous and fluff it up with a spoon. Mix together the couscous, the cooked chard, and 1 cup of the vinagrette (remember to use the extra 1/4 cup of the vinagrette over the top of the roasted peppers when you take them out of the oven). Serve!

This meal was really tasty, healthy, and gave me lunch to bring to work tomorrow. The dressing for the couscous has such awesome flavor, thanks to a whole, freshly picked, raw tomato blended in. The peppers were a little bit decadent with the mozzarella melted in. This dish would be great for a party too. It would be really easy to get more peppers and filling, and simply put them in a bigger baking dish so as to not increase the cooking time. And most importantly, it is high tomato season! There is nothing better than a freshly picked Jersey tomato. If there's a time to use them, it is now.

Beans and Sweet Potatoes

2008-08-16T10:47:00.003-04:00

As I was perusing the recipe section of the New York Times, I came across a recipe for Refried Black Bean Soft Tacos. It caught my eye because I love refried beans, but they are usually super bad for you when you get them at a restaurant. It's not unusual for refried beans to be made with some kind of animal fat. So when I read through the recipe and discovered that they were fried in just 1 tablespoon of vegetable oil, I was pleasantly surprised. That and the fact it used so few ingredients sold me. You can find the original recipe here. I made a few small changes, such as adding a couple of minced garlic cloves when i put in the spices, adding some fresh cilantro just before the beans were done, and I also skipped the last two items (which weren't integral to the beans anyway). Anyway, these beans came out so good I couldn't believe it, and it took practically no effort. This recipe is definitely a keeper. One important note: buy no salt added black beans if at all possible, since you need the bean liquid for this recipe. You can't rinse them.

I went a little crazy with the garnishes for the tacos. On the table I put out the soft flour tortillas, freshly chopped ramapo tomatoes from my garden (these are so good they deserve their own post), chopped cilantro, sliced scallions, shredded cheddar, and last but not least, the leftover peppers and onions (reheated in a skillet) from the Shrimp Fajitas I made the other night. They might have been tastier this time around.

As if this wasn't enough food! I had sweet potatoes in the fridge that needed to be used, so I went for my old sweet stand-by: Chipotle Mashed Sweet Potatoes. This is a side dish that really gives you a bang for your buck, since sweet potatoes are typically cheap, and they are chock full of nutrients. On top of that, it's easy.

CHIPOTLE MASHED SWEET POTATOES

-sweet potatoes (about 1 per person should do it, and leave you some leftovers)

-vegetable stock

-pureed chipotle peppers, to taste

-Cut the sweet potatoes into uniformly sized cubes. You can leave the skin on or take it off, it's up to you.

-Put the cubes into a large pot of cold water, enough to cover them. Bring the pot up to a gentle boil. Cook the potatoes for 10-ish minutes, or until a fork goes easily through the pieces.

-Drain the potatoes, and toss them back into the hot pot.

-Get your electric hand mixer ready. If you cooked your potatoes in something cast iron, leave them there. If not, transfer the potatoes into a glass or ceramic bowl (just make sure it can stand up to the mixer).

-Add a splash of vegetable stock to the potatoes, and spoon in as much pureed chipotle peppers as you can handle (these suckers are spicy). You can either buy a jar of pureed chipotles, or you can just use a small can of whole chipotles in adobo (go with Goya) and minced them up really finely.

-Mix everything together until the potatoes have reached the texture you like. You can add more stock if need be. Serve!

Impromptu Pizza

2008-08-14T21:57:00.004-04:00

Well, I intended on whipping up something tasty for dinner tonight, but just as I was getting ready to start my mother gave me a call. My dad's best friend since childhood was visiting from Hawaii, and they asked Mark and I if we wanted to get some food with them. We ended up going to the Mad Hatter in Sea Bright, NJ. I figured i would take this chance to plug them since they make thin crust pizza that is better than anywhere else I've tried. It's definitely not your standard pizza, as the crust is almost matzoh-like, but it is really tasty, and they are super generous with toppings (I had green pepper, onion, and garlic). The tomato sauce is excellent, as well, very sweet and just the right amount. The sauce is very important to me, considering I judge a pizza's success on it more than anything. So if you're in town, I suggest checking The Mad Hatter out! They make pizza til 1:15am, so you can't even make an excuse to skip this place. If nothing else, they have $6 pitchers of beer!

An Excess of Peppers

2008-08-13T21:36:00.004-04:00

I suppose I'll get right to it with a recipe for this evening's dinner. Between my own vegetable garden and our local farmer's market, I had amassed way more peppers than two people could ever need. There were three colors of sweet peppers (red, yellow wax, and purple), cubanelles, and poblanos in the fridge. I also had a whole bunch of hot red chilies from my garden. What to do! The first thing that came to mind was fajitas, since I knew I had onions and frozen shrimp on hand too.

A word about frozen shrimp. This is something I usually have. Whole Foods has great quality domestic frozen shrimp at a consistently low price. It's not something we eat more than once every two weeks or so, though, given that shrimp has a bit more cholesterol in it than most other things we eat. It's a tasty treat once in a while, though.

Anyway, this meal was quick, tasty, and filling. One of these days I'll start taking pictures of my food, but for now, here's the recipe. It fed two of us, and we still had some peppers and onions leftover for lunch tomorrow. This is great for a crowd too, since it doesn't take much longer to cook bigger quantities of this stuff.

SHRIMP FAJITAS

-frozen shrimp, peeled, deveined, and defrosted (16 small/medium size shrimp fed us)

-1/3 cup vegetable oil, plus more for pans

-half a lemon's juice

-1 tbsp chili powder, plus some extra

-1 tbsp cumin, plus some extra

-1 tbsp garlic powder, plus some extra

-1 red chili, chopped

-handful of cilantro, chopped

-spoonful of salsa, homemade or store bought (I used tomatillo salsa)

-3-6 assorted peppers, depending on size, seeded and sliced

-1 large onion, sliced

-fresh ground black pepper and salt, for seasoning

-flour tortillas

-Mix the 1/3 cup vegetable oil, lemon juice, spices, red chili, cilantro and salsa in a small bowl. Season with salt and pepper to taste. Add the shrimp and let marinate in the fridge for 10-15 minutes.

-Get a large pan good and hot, and add a couple tablespoons of oil. Add the sliced peppers and onions and toss in the extra seasonings. Keep these moving periodically so everything cooks evenly and the spices distribute. You know they're done when the slices are flexible and browning on the edges, but not yet mushy. This should take 10-15 minutes or so on medium-high. Don't forget to season with salt and pepper to taste.

-Get another pan equally hot, add a tablespoon of oil, and then add the shrimp. Cook them until they are turning pink on the sides, maybe 2-3 minutes. Flip the shrimp and cook until pink and just firm, another 2 minutes on medium-high.

-Serve these family style. Put out the shrimp, peppers and onions, tortillas, and any other garnishes you might like right on the table. Tonight we just stuck with some shredded cheddar cheese, but chopped tomato, fresh cilantro, or some sliced avocado might be nice too.

Welcome!

2008-08-13T21:20:00.003-04:00

Welcome to The Hungry Pescetarian! Here you will find recipes and discussion revolving around all things vegetables, grains, and sea-dwelling creatures (and of course, baked goods, coffee, and the occasional beer).

A little bit about myself. I'm a twenty-something living on the Jersey shore. I am in the process of renovating our almost 100 year old house with my husband. I have 2 cats, a large vegetable garden, and I like to run. Most of all, I love to cook and bake, and to eat. My husband and I follow a pescetarian diet (get it?) and try to eat as local as reasonably possible. Lucky for us, we are in the midst of farmer's market season in our little town, and it's only a bike ride away. On top of that, my garden has already yielded much, and is still going strong.

Thanks for visiting. I hope this blog makes you think, helps you create some great meals and snacks, and is informative. Any comments are welcome, please let me know what you think! Enjoy!