Sage Advice

Along with the Swiss chard that our friend was so kind to bring over, we got a nice little bundle of fresh sage leaves.  Usually I add sage to sausage or poultry dishes but I thought I’d try out something new this time and bake with it.  The flavor of the herb came through nicely for a new and versatile flavor of cornbread.

Sage and Cheddar Cornbread

This recipe is adapted from one that I found in the LA Times newspaper, and it really turned out as I hoped it would (and was a great use for leftover corn on the cob!).  We ate squares of this cornbread with dinner for the rest of the week, and it worked with all of our meals.  As the original recipe suggests, you can also use the leftovers for a fresh cornbread stuffing or dressing.  The recipe below makes about 12 medium or 9 large squares of cornbread.

• 1 cup coarse yellow cornmeal
• 1/2 cup flour, plus more for flouring your baking dish
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup buttermilk
• 2 tablespoons plus 1 tablespoon vegetable oil, divided
• 2 large eggs
• 1 cup grated sharp white cheddar
• 2 ears cooked corn on the cob, kernels cut off the cobs
• 1/2 large onion, finely diced (about 1 1/4 cups)
• 3 packed tablespoons chopped fresh sage
• Butter for greasing your baking dish

Preheat your oven to 400 degrees.  Combine the cornmeal, flour, sugar, baking soda, baking powder and salt in a medium or large mixing bowl.  Combine the buttermilk and 2 tablespoons of the oil in a large measuring cup or small bowl.  Add the eggs and beat until just mixed. Pour the wet mixture over the dry ingredients and mix well. Add the cheese, corn, onion and sage and mix very thoroughly.

Generously grease and flour a 9-inch square baking dish.  Scrape the batter evenly into the pan and bake for about 45 minutes, or until crusty and browned and set in the middle. Let stand for about 5 minutes before slicing into squares with a sharp knife and then lift each piece out with a fork.

Although I usually gravitate toward sage in the cooler months, this turned out to be a very nice addition to our summer dinner table.  The sweet cornbread was elevated by the woodsy sage and sharp cheddar, making for much more sophisticated bread than the regular old Jiffy style.  Enjoy…

Red and Blue Salad

Sometimes I just crave random foods.  Yesterday was no exception, and with a little prep ahead of time I was able to toss together a quick side salad that would work well next to many grilled summer meats or sandwiches.  

Red Cabbage and Gorgonzola Salad with Candied Pecans

I halved my own recipe for candied pecans for the nuts in this salad and made them in advance, but you could use candied pecans from the store if you can find them.  This recipe made about 7 cups worth of salad.

• 1/2 head of red cabbage
• About 1 1/2 cups candied pecans (or slightly less than half of my own recipe)
• 2-3 ounces crumbled bleu cheese (I used gorgonzola, as it is a bit milder)
• 1 green onion, minced
• 3 tablespoons cider vineger
• 2 tablespoons mayonnaise
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

Chop the cabbage into bite-sized pieces, breaking up the tightly-packed layers with your hands if necessary.  Place the cabbage in a medium-sized mixing bowl, add the green onion and blue cheese and toss to mix.  In a small bowl, whisk together the vinegar, mayo, sugar, and salt until smooth.  Pour the dressing over the cabbage mixture and toss again to coat everything evenly.  Eat immediately or chill until ready to serve (the longer you chill this, the softer the nuts will become).

This is not your average summer salad, but the bitter cabbage, creamy pungent cheese, and sweet nuts play surprisingly well off each other.  Try this slaw as a side or green salad topper for a sophisticated addition to your picnic table.  Enjoy…

My Salad Days

With the record high temperatures that we’ve been having in south Texas (over 100 degree heat index!), it only makes sense that I’ve been craving light foods.  Recently I’ve been making meals that require minimal stove time and that won’t deter me from throwing that bathing suit on and heading to the pool to cool off.  Yesterday I made a quick lunch salad that kept me satisfied without feeling overly full.

Toasted Couscous Salad With Chick Peas, Roasted Vegetables, and Goat Cheese

Goat cheese isn’t always my number one choice for cheese, but I really enjoyed it in this dish (you could use crumbled feta as a substitute if you prefer).  This was the first time that I toasted couscous before cooking it, and I think it added a depth of flavor that is often missing with plain couscous.  This recipe made enough as a side dish for about seven or eight people.

• 1 cup dry couscous (I used whole wheat couscous)
• 1 1/4 cup chicken broth (I used low sodium)
• Half a bunch of asparagus (I used 13 spears)
• 1 small zucchini
• 1 small yellow squash
• 1/4-1/2 red onion (my onion was enormous, so I used 1/4), cut in half and then sliced thinly
• 1 cup halved grape tomatoes
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon plus 1/4 teaspoon salt, divided
• 1 15 ounce can chick peas (garbanzo beans), drained and rinsed
• Juice of 1 lemon (about 2 tablespoons)
• Garlic powder to taste
• Freshly ground black pepper to taste
• About 3 tablespoons goat cheese, crumbled, or more to taste
• 1/4 cup chopped fresh flat leaf Italian parsley
• 1 tablespoon fresh parmesan cheese (optional)

Preheat your oven to 4o0 degrees.  Put the uncooked couscous in a dry skillet over medium-low heat and toast until it is a golden brown color and has a nutty aroma, stirring or flipping the pan often to prevent any burning.  Turn off the heat and set aside.

Snap the ends off each asparagus spear (they will snap naturally at the point where the spear becomes tough) and discard the ends.  Cut the spears into about fourths, creating 1-inch pieces.  Trim the ends off of the zucchini and yellow squash and slice them both thinly.  Cut the slices into quarters.  

Place the asparagus, zucchini and yellow squash, sliced red onion, and grape tomato halves onto a large baking sheet.  Drizzle it with olive oil, season with 1/4 teaspoon salt and black pepper to taste, and stir to coat evenly.  Shake the pan to create an even layer of veggies and bake for 10 minutes.  

Pour your chicken broth into a medium sauce pan and bring to a boil.  Pour the toasted couscous into the broth, stir, turn the heat off, and cover for at least 5 minutes or until the couscous has absorbed all of the liquid.  

When the vegetables are done, stir them into the cooked couscous.  Season with the second 1/4 teaspoon of salt, and garlic powder and more black pepper to taste.  Add the lemon juice, goat cheese, parsley, and parmesan cheese and stir to combine evenly.  Refrigerate until ready to eat.

This salad could be eaten cold, at room temperature, or even warmed slightly.  The fluffy couscous, earthy vegetables, creamy cheese, and bright citrus and herbs make for a great summer dish that you won’t feel guilty about eating before you hit the beach or pool.  Enjoy…

The Leek

My husband came home last night with fresh shark steaks ready for grilling.  Since he was in charge of the seafood, I went to work creating a side for our meal.  I knew he was using a light citrus marinade, so I didn’t want anything too heavy to overpower the light fish.  In the end, the dish I made would work as a side to just about anything, but was particularly good with fresh seafood.

Parmesan Orzo with Roasted Leeks and Asparagus

Orzo is a rice-shaped pasta that makes for a great hot or cold salad and is quick-cooking.  I added vegetables that are light and spring-like with bright fresh flavors.  The recipe below makes enough for a side dish for 4 people.

• 3/4 cup dry orzo
• 1 leek, rinsed
• 10 asparagus spears
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• Dash or two ground red or cayenne pepper, to taste
• Freshly ground black pepper to taste
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh flat leaf Italian parsley

Preheat your oven to 400 degrees.  Add the orzo to a medium pot of boiling water and cook until tender.  Meanwhile, trim the ends off of the leek, cut it in half lengthwise, then slice each half into about 1/4 inch-wide pieces.  Snap the ends off of each asparagus spear (they will snap at point where they naturally become tough), and cut the spears into about 1-inch pieces.  

Place the leeks and asparagus onto a baking sheet, drizzle with the olive oil, and season with the salt, garlic powder, black and red pepper. Stir everything to coat then shake the pan to create one even layer.  Bake for about 10 minutes, or until the veggies are tender but not burned or mushy (stirring once after about 5 minutes).  

Drain the orzo when it is done and return it to the pot.  Stir in the parmesan cheese, roasted veggies, and fresh parsley.  Serve immediately.  

This was an impromptu dish that came together very quickly and easily.  The warm parmesan-coated orzo tossed with the mild onion flavor from the leeks and the tender asparagus was just the right dish to complement our fresh lemon-garlic fish steaks.  Enjoy…

Plan On Plantains

Plantains are one of those foods that I usually walk right past in the grocery store.  I’ve noticed that they are a staple in the produce section here in south Texas but I never paid them much attention, since I didn’t know quite what to do with them.  Last week I finally became too curious to ignore them any longer so I brought a couple home to test out.

Mashed Plantains

After a bit of research and brainstorming I finally decided on using these starchy banana-look-alikes similarly to how I would use a sweet potato: mashed and infused with both sweet and savory herbs and spices.  This recipe makes enough for a side dish for four.

• 2 medium-ripe plantians (yellow with some black)
• About 3 cups chicken broth (I used low sodium broth)
• 1 cinnamon stick
• 4 allspice berries (optional)
• 1 tablespoon butter (I used Smart Balance Light)
• 1/4 teaspoons ground mustard
• 1/4 teaspoon salt (or less if using full-sodium broth)
• Dash garlic powder
• 1 green onion, green part only, finely chopped 

Trim the ends off of each plantain and discard them.  Cut each plantain into even thirds, making 6 pieces about 2-inches long each.  Score the peel on two sides of each piece of plantain, and place them in a medium saucepan with the 3 cups of chicken broth (the broth should just about cover the plantain pieces).  Add the cinnamon stick and allspice berries and bring the liquid to a simmer over medium heat.  Cook at a simmer or light boil for about 15 minutes, or until the plantains are completely tender.

Remove the plantain pieces from the pot, reserving the liquid.  Once the plantains are cool enough for you to touch, remove and discard the peels from each piece.  Place the peeled plantains in a medium mixing bowl and mash with a fork until smooth.  Stir in the butter, ground mustard, salt, garlic powder, and green onions.  

Add about 1/2 cup of the reserved chicken broth (being careful to not pour in the cinnamon stick or allspice berries), or enough to bring the mashed plantains to your desired consistency.  If you need to reheat the plantains at all, add a touch more liquid to prevent them from drying out.

My husband ate these like any other mashed potato, and he even went back for seconds.  This dish puts a summery, slightly tropical twist on the usual potato and take much less time to cook.  The result is mostly savory with just a hint from the cinnamon and allspice and a touch of the natural sweetness of the plantain.  Try this with my Margarita Chicken for a light mid-summer meal.  Enjoy…

Barley & Me

One good thing about cooking meatless meals is that they are usually less expensive and more healthful.  For dinner last night I wanted a heaping bowl of veggies and grains, and so I turned to the box of barley in my cupboard for inspiration.  Barley is a nutrient-rich grain that contains both soluble and insoluble fiber and helps to maintain healthy blood sugar levels.  And, above all, it tastes good and is easy to add to many dishes.

Pearl Barley with Collard Greens, Walnuts, and Dates

I made this dish with collard greens because that is what my grocery store had (and it’s cheap!), but mustard greens would be good, or you could go a more Asian route and use bok choy instead.  Also, I found chopped dates in the dried fruit section, but raisins or golden raisins would work just as well.  The recipe below made a large main course for one (a heaping bowl-full, plus a bit more left in the pan that my husband finished off), or enough for a side dish for two.  

• 1/2 cup raw barley (I used Quaker’s Quick Barley)
• 2 tablespoons chopped walnuts
• 1 tablespoon extra virgin olive oil
• 1-2 shallots, chopped (I only had one, but 2 would have been better)
• 2 large cloves fresh garlic, minced
• 1 bunch collard greens, roughly chopped
• 2 tablespoons chopped dates
• 1 tablespoon water
• 3 teaspoons white balsamic vinegar (or white wine vinegar)
• 1/4 teaspoon salt
• Cayenne pepper, to taste (I used about 2 dashes)

Cook your barley according to the package directions.  Toast the walnuts in either a dry skillet or toaster oven until they are fragrant and crispy.  Set the walnuts aside.

In a large saute pan or skillet saute the shallots in the olive oil over medium heat until softened.  Add the garlic and cook for about a minute.  Add the collard greens, dates, water and 2 teaspoons of the vinegar to the pan.  Cook on medium low until the greens begin to wilt.  Add the cooked barley, toasted walnuts, salt, cayenne, and last teaspoon of vinegar to the pan and cook until the greens are wilted but still somewhat crunchy.  

When I told my husband that I was making ‘barley with collard greens’ he went ahead and cooked his own dinner, but he ended up stealing bites from my bowl in the end.  This well-rounded vegetarian meal has the crunch factor from the nuts and greens, a sweetness from the dates, and a subtle tang from the vinegar, while the barley gives you that hearty full feeling you seek at dinnertime.  Enjoy…

 

Life’s A Beach

It’s summertime here in south Texas and my girlfriend, Michelle, and I planned a picnic on the beach to enjoy the surf and sun.  Knowing that we’d be outside all day, we consciously made dishes that would sit out well in the heat of the day.  While our husbands worked on a grill cooking the burgers and dogs, Michelle and I got to work setting up a buffet for the drinks and sides.

Bloody Mary Skewers

    

I love bloody mary’s and something about going to the beach always puts me in the mood for a spicy tomato juice cocktail.  Michelle and I assembled a few skewers to garnish our drinks, and I have to say they made all the difference.  We went the easy route and just used Mr. &. Mrs. T’s Bold and Spicy Bloody Mary Mix, but you can find my own recipe for the drink here.

• Long Skewers
• Lemons
• Whole dill pickles
• Cocktail onions (found in a jar)
• Green olives (ours were stuffed with a garlic clove instead of pimento)
• Pickled okra (found in a jar)
• Pickled cauliflower (found in a jar) — we forgot to use these though!
• Fresh celery 
• Old Bay seasoning

Slice the dill pickles and okra into rounds and cut each lemon into about 8 wedges.  Wash the celery stalks and cut them into about 1 inch long pieces.  Thread at least one of each piece of garnish onto a skewer, finishing with the lemon wedge so that the drinker can easily remove the lemon and squeeze its juice into their glass.  Sprinkle the assembled skewers with some Old Bay and refrigerate until ready to serve.

 

Italian Pasta Salad

This is Michelle’s specialty pasta salad and it’s become a favorite in our household as well.  The following recipe fills a 4 quart bowl, enough to feed a large party.

• 1 box of your favorite ‘short’ pasta (she used the ‘wheels’)
• 1 1/2 packets Good Seasoning Italian dressing mix, mixed with vinegar, water and oil according to package directions
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 3/4 cup grated parmesan cheese
• As much of the following as you’d like to add:

                        -Monterey Jack cheese, cut into small cubes

                        -Green olives, sliced (she used the olives with red pepper flakes from

                          the pepper bar)

                        -Hard salami, cut into small cubes or small slices

The night before you plan on eating, boil and drain the pasta.  Toss the cooked pasta with about 2/3 of the salad dressing and refrigerate overnight to allow the noodles to absorb the dressing.  Before serving, toss in the remaining ingredients and add more salad dressing as needed. 

 

Crudites with Herb and Feta Dip

This veggie dip is not only good for an outdoor picnic, it’s easy to make and healthy to boot.  The original recipe is from Eating Well, and I’ve made it both as written and as it is below.  This recipe yields 2 cups of dip.

• 1 15 ounce can cannellini beans, drained and rinsed
• 3/4 cup plain, nonfat yogurt
• 1/2 cup (4 ounces) feta cheese, crumbled
• 1-2 tablespoons fresh lemon juice, to taste
• 1/4 cup roughly chopped fresh flat leaf Italian parsley
• 1/4 cup roughly chopped fresh dill
• 1/4 cup roughly chopped fresh chives
• 1 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon garlic salt
• Sprinkle of salt, to taste (optional)

Throw everything together in a food processor and mix until smooth.  Refrigerate until ready to serve.  We ate this with raw broccoli and cauliflower florets, cucumber rounds, sliced red bell pepper, and celery stalks.

 

Corn and Green Bean Salad

Unfortunately I threw this salad together without writing the complete instructions down, but I’ll give you the basics to make it.  It’s light and summery and works well by itself or on top of greens for a salad.  This recipe makes slightly less than 4 quarts.

• About 2 pounds fresh green beans, ends trimmed
• 6 medium-sized ears fresh corn on the cob
• 1 package grape tomatoes, halved
• 1 tup mini fresh mozzarella balls, drained
• 5-6 shallots, sliced
• Canola oil
• White balsamic vinegar
• Salt and freshly ground black pepper, to taste

Cut the corn off of each ear, and discard the cleaned ears.  Bring a large pot of water to a boil and put the green beans in the water for about 1-2 minutes.  Add the corn kernels and sliced shallots to the water and blanch for about 1-2 minutes more.  Use a slotted spoon to transfer the veggies to a bowl of ice water, then drain the water with a colander.  Stir in the grape tomato halves and mozzarella balls.  Toss with about equal parts oil and vinegar, and add salt and pepper to taste.  Refrigerate until ready to serve.

In all, we had a wonderful day on the Gulf coastline.  With a good group of friends, food a plenty, and a few drinks to go around, it was the perfect way to kick off the beach season here.  Enjoy…

Stir Crazy

I have to admit that the meal I made last night was a complete guess.  It was one of those nights where I threw a bunch of things from my fridge into one pan, and luckily it ended up to be so delicious that I ate the entire pot full.  

Cabbage, Leek, and Caramelized Tofu Stir Fry With Walnuts

I had some leftover tofu in the fridge and used about 2/3 of the 9 ounce box, but you don’t have to put exactly 6 ounces of tofu in your dish.  Also, I used the green cabbage I already had, but red would be an even substitution.  My meal was a great vegetarian, carb-less choice, but it could also be served over fluffy rice and/or with meat if you wish.  This recipe made about 2 1/4 cups of stir fry.

• 1 1/2 tablespoons extra virgin olive oil
• 2 large fresh garlic cloves, minced
• About 6 ounces of firm, silken tofu cut into chunks
• 1/4 cup walnuts, roughly chopped
• 2 teaspoons brown sugar
• 1 1/2 cups leeks, rinsed, end trimmed, then cut in half length-wise, and sliced (about 1/2 of one leek)
• 1 cup chopped green cabbage
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• Ground red pepper to taste (I used about 4-5 ‘shakes’)

Heat the olive oil, garlic, and tofu chunks together in a skillet or saute pan over medium heat until the garlic is softened.  Add the walnuts and brown sugar, stir to combine, and cook until the tofu is a nice golden color, stirring occasionally to prevent any sticking. 

Once your tofu is lightly browned, add the leeks and cabbage to the pot.  Season with your salt, black pepper, and red pepper and cook for a few more minutes until the vegetables are softened but are not completely limp.

This was an extremely easy dish to put together and the results honestly surprised me.  The sweet tofu was not lost amongst the pile of fresh sauteed vegetables and the walnuts came through with an unexpected crunch.  This was a meal that I didn’t feel guilty going back to for seconds – it was one of those accidental creations that was healthy, hearty, and had tons of flavor.  Enjoy…

Much Ado About Mushrooms

With my husband gone for two weeks of training I have lots of time to think up and create dishes for myself, with whatever ingredients I fancy.  Last night I went the vegetarian route and ended up with a stellar stuffed mushroom that I ate for a light dinner.

Artichoke Risotto Stuffed Portobellos With Roasted Red Peppers

This dish could be a side dish for any meat or could be paired with a salad for a lighter option.  Alternately, you could buy button mushroom caps and make this into a party finger food.  The recipe below makes 4 stuffed portobello mushrooms.

• 4 large portobello mushrooms, cleaned and stems removed
• 1 tablespoon extra virgin olive oil for the mushrooms
• About 1 tablespoon extra virgin olive oil for the arborio rice (see package directions)
• 1/2 red bell pepper
• 1/2 cup arborio rice
• About 1 1/2 cups chicken or vegetable stock (I used low sodium)
• 1/2 cup white wine
• About half of a 14.25 ounce can of artichoke hearts
• Salt and freshly ground black pepper to taste
• Fresh parmesan cheese for garnish

Preheat your oven to 425 degrees.  Roast your red bell pepper either by placing it on a baking sheet or, for a gas stove, placing it on top of your burner.  Rotate the pepper with tongs until the outer skin is evenly blackened.  Place the charred pepper in a small bowl and cover tightly with plastic wrap for at least 15 minutes to allow the heat of the pepper to steam the skin.  Peel the charred skin from the pepper (I do this under running water) and discard the skin, seeds, stem and white membrane.  Slice the roasted pepper into strips and set aside.  

Place the portobello mushrooms cap-side up on a baking sheet.  Drizzle with olive oil and season with salt and pepper.  Place the mushrooms in the oven for about 20 minutes or until softened.  Meanwhile, cook your risotto (arborio) rice according to package directions, using the chicken stock and white wine as your liquid.  

Either finely chop the artichoke hearts or lightly process them in a food processor.  When the risotto is tender and creamy, stir in your artichokes and season with salt and pepper to taste.  Remove the mushrooms from the oven, place them cap-side down, spoon a heaping amount of risotto onto each mushroom, lay your roasted pepper strips on top, and finish with a sprinkling of parmesan cheese.

This is a beautiful and healthy dish that has a nice variety of flavors.  The earthy mushrooms are a perfect base for the creamy, tangy, artichoke risotto, all topped with the sweet and smoky roasted peppers.  This is a much different approach to the traditional stuffed mushroom, rich with layers of bright vegetables, and one that I will likely make again.  Enjoy…

Soup’s On

One wonderful spring day in San Antonio, my girlfriend Becky and I had a relaxing lunch at a cafe along the Riverwalk.  We split soups and salads at an outdoor table, warmed by the mottled sunlight and giggling at our own jokes like the old friends we are.  One soup in particular was so unique that I had to come home and try to recreate it in my own kitchen.  I made it a bit more savory to accommodate my own taste, and it turned out to be just the right way to start a meal.

Apple and Parsnip Soup

I knew that my husband wouldn’t want to eat a full bowl of this dish so I didn’t want to make too much of it.  Since it is admittedly a very different flavor for a soup, it would  make for a great soup ‘shooter’ at a cocktail or finger food party.  This recipe makes about 2 cups of soup.

• 2 apples (I used gala apples), cored and cut into chunks
• 1 whole carrot, peeled and cut into about 1 inch chunks
• 3 parsnips, peeled and cut into about 1 inch chunks
• 2 cloves garlic, unpeeled
• 2 tablespoons extra virgin olive oil
• About 2 cups chicken or vegetable broth (I used low sodium)
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• Chopped fresh rosemary for garnish (optional)

Preheat your oven to 425 degrees.  Spread your apple, parsnip, and carrot chunks on a baking sheet with the garlic cloves.  Drizzle the food with the olive oil, and toss to coat evenly.  Bake for about 45 minutes or until everything is tender but not burnt, periodically tossing with a spatula.  

Once your fruit and veggies are soft, remove the peel from the garlic and place everything in a food processor or blender.  Add about 1 cup of the broth and process until very smooth.  Place a fine sieve over a medium saucepan and, using a spatula, push the processed mixture through the sieve to the pot until only the large chunks remain in the sieve.  Turn the heat under the pot to medium low and add the remaining broth to your soup until you reach your desired consistency.  Stir in the dijon and season with the salt and pepper.  Serve with chopped rosemary for garnish.

This is an easy appetizer, a healthy lunch option, or a perfect soup ‘teaser’ served in a tall shot glass.  It is best served hot and is the perfect balance of sweet apples, bitter parsnip, and a touch of spice from the mustard.  The roasted carrot gives it a warm apricot color and the herb topper is a woodsy contrast to the sweet puree.  It is like no other soup I’ve made or eaten and it will be a surprise to any you serve it to.  Enjoy…