Plum and Apple Crisp July 6, 2009

My favorite desserts tend to be fruit based and easy to through together. Not a lot of measuring or planning ahead. Fruit crisps fit this description perfectly. I got 10 plums for 1 dollar at the store and got tired of just eating them as a snack. I figured the plums would be over powering if I made a crisp with just them, so I added in some apple to mellow it out. Turned out very well and made 6 individual sized desserts!

• 6 small plums – diced
• 2 apples – peeled and diced
• 1/2 C. flour (I used whole wheat)
• 1/2 C. oats
• 4 T. brown sugar
• Salt
• butter (I used about half a stick, but you could probably use more)

Dice up the apples and plums and portion off into the dishes. Mix in a pint or two of brown sugar into the fruit and a little bit of salt as well. In a separate bowl, mix together the flour, oats, sugar and salt (1 tsp.). Then use a fork to mash in the butter. Top each dish with this mixture and put a little extra butter right on top if you want to make it more crispy. Bake in an over at 350 for about 15 minutes, or a toaster oven at 350 for a bit longer (maybe 20 or so). Enjoy with ice cream!

Notes: I never use a recipe for this. It changes everytime based on what fruit I have. I also don’t actually measure the oats or flour. Ooops. I’m not a baker.

Servings: 6 dishes.

Mahi Mahi with Pesto June 26, 2009

I’ve made many kinds of pesto before, always with whatever herb or green I’ve got on hand. Broccoli (after a quick parboil), parsley, basil, spinach, it doesn’t really matter to me. As long as it’s got a bit of parmesan, a hand full of walnuts or pine nuts, and a healthy glug or two of olive oil, it’s perfect.

I found a bag of mixed greens in the fridge, just on the verge of being too old. Into the food processor they went, along with some nicely toasted pine nuts. It made for the perfect topping for some Trader Joe’s Mahi Mahi. Served with a bit of broccoli and we had a very delicious and pretty healthy meal. I found the original recipe that I modified here.

• 1 T. paprika
• 1 t. ground cumin
• 1 t. brown sugar
• 1/2 t. cayenne powder
• 1/2 t. salt
• 1/2 t. black pepper

Mix these together in a small bowl to us as a rub for the fish.

• 1 red bell pepper
• 1 clove garlic, chopped
• 2 T. toasted pine nuts
• 1.5 C. saute greens
• 2 T. grated Parmesan
• 1/4 C. olive oil
• salt and pepper

• 2 pieced of Mahi Mahi and a bit of oil

1. Combine all the ingredients for the rub and set aside.

2. Roast the red pepper underneath the broiler (or on a gas burner) for a few minutes on each side until blackened all over. Wrap up in a plastic bag and let steam for 15 minutes. Then remove the skin, stem, and seeds. Chop haphazardly into 1-inch pieces and then toss in a food processor along with the garlic, pine nuts, and greens. Process until smooth. Then, with the motor running, drizzle in the olive oil. When all of it is incorporated, turn the processor off and stir in the Parmesan. Season with salt and pepper

3. Preheat the grill pan. Rub each fillet 1/2 teaspoon of the olive oil. Sprinkle a tablespoon of the rub onto each side of the fillet. Grill fish for about 2-3 minutes per side. Serve with the pesto.

Notes: A nice change for us as we normally have fish with some sort of soy sauce base. Pesto is perfect for using up summertime greens too.

Servings: 2 main entrees

Grilled Eggplant Caprese June 22, 2009

Hell-0000 summer! I ran my first (and probably only) half marathon this weekend in Duluth Minnesota and it was hot. Normally the race, which started at 6:30 a.m., is nice and cool. Not this past Saturday! It was our first real day of summer so far this year too. It felt hot standing out in the sun after the race! Chicago is heating up as well with temperatures reaching the 90’s this week. So, it’s time to remember what I eat when I don’t want to heat up the house. A quick grill on this local and organic eggplant, paired with some fresh mozzarella, basil and tomato makes for a delicious and light dinner.

• 1 eggplant – sliced into 1 inch pieces
• fresh mozzarella – sliced
• basil
• tomatoes (I used cherry tomatoes since the big tomatoes aren’t in season yet and don’t taste good).
• good olive oil
• salt and pepper

Head up a grill (or a grill pan) and throw on the eggplant. Cook fast and hot for a few minutes on each side and take off. Place a leaf of basil, a slice of mozzarella and tomatoes on top of one piece of eggplant, top with another and drizzle with good olive oil. Devour with hearty whole grain bread.

Servings: 2 dinner servings

Spring Panzanella – Asparagus June 14, 2009

Spring salads! I’ve made panzanella before (an Italian bread salad that has been manipulated to match every season and produce available) and it continues to be an amazing dish. Toasting up some bread, letting it soak up seasoned oil and mixing it with in season produce and a great dressing is perfect. I made this for the premiere of True Blood. “Soooo-kie” This recipe came from The Kitchen Sink blog.

• 3 large garlic clove
• 1/2 C plus 3 tablespoons extra-virgin olive oil
• 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
• 1 pint cherry tomatoes, halved
• 1 t. salt
• 1/2 t. black pepper
• 1 lb asparagus – cut into 1 inch pieces
• 3 T. balsamic vinegar
• 3 T capers (packed in brine), rinsed and drained
• 1/2 t. sugar
• 1 (15-oz) can cannellini beans or chickpeas, rinsed and drained
• 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
• 3/4 C. chopped fresh basil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then put onto 1 shallow baking pan, arranging in 1 layer. Toast in oven at 425, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Toss asparagus in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast asparagus until just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put asparagus, tomatoes, toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Notes: YUM! This could be served as a main dish as it does have protein (garbanzo beans). But I think it’s probably best of a summer picknick or as a side dish.

Servings: SO MUCH. 4 big side dishes plus 4 extra servings.

Shrimp & Mushroom Pita June 8, 2009

Our weekly produce box provided us with a mix of things last week and I managed not only to throw together a meal without a recipe, but it was actually good. Very good if I may say so myself. Chris agrees. Having frozen shrimp on hand was key. It rounded this out and provided the protein that I’m often lacking in dinners.

• 1 bunch young green garlic – sliced
• 1 package sliced mushrooms
• 1 small bunch of soft greens (spinach or the “looks like spinach but it’s not” greens I used.)
• Salt/Pepper/Cayenne Pepper – to taste
• Frozen shrimp – thawed and diced a little
• Juice of 2 limes
• Lime zest of 2 limes
• Cilantro
• Pita – toasted

Saute the sliced garlic in a bit of oil. Add in the mushrooms and a T. of butter. After about 4 minutes, toss in the spinach/greens and the shrimp. The shrimp I used was already cooked so just needed to heat through. Season with salt, pepper and cayenne pepper. Before serving, pour in a bit of lime juice, zest and cilantro. Serve in warm, toasted pita bread!

Notes: So good! And fast and easy and good!

Servings: 2 big dinner servings

Channa Masala June 4, 2009

Yowza! This is some chickpea awesomeness. It’s spicy, filling, and so good. I may have added more spices than needed (or more jalapenos I’m thinking) but even if you tone down, the flavor would still be great. I used this recipe.

• 1 T. butter
• 1/2 onion, chopped
• 1 garlic clove
• 1/2 T. ground coriander
• 1 t. ground cumin
• 1/4 t. ground cayenne pepper
• 1/2 t. ground turmeric
• 1 chopped roma  tomato
• 1/2 C. water
• 1 15-ounce can chickpeas, rinsed and drained (I used dried, cooked, and then frozen chickpeas which was nice.)
• 1 t. paprika
• 1/2 t. garam masala
• 1/2 t. salt
• Juice of 1/4 lemon
• 1/2 jalapeño, stemmed, seeded, and chopped
• 1 t. ginger, grated

“

1. Toss the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.

2. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.

3. Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.

4. Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

5. Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.”

Notes: Great vegetarian meal!

Servings: 2 dinner servings

Asparagus Salad with Pine Nut Dressing May 25, 2009

Finally, back to reality! We’ve been eating amazing food for the past week or two with the wedding and honeymoon. The food has been delicious, but I’ve missed fresh spring vegetables and have been eating far too much meat. Tonight I made an asparagus salad with Channa Masala (to be posted later this week). This came from Heidi at 101cookbooks who always posts lovely seasonal recipes.

• 12 spears of thick asparagus, sliced into 1/4-inch thick coins
• 5 – 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces

• 1 1/2 T. fresh lemon juice
• big pinch of salt
• 1 small shallot, chopped
• 3 T. extra virgin olive oil
• 1/4 C. pine nuts, toasted, and coarsely chopped

• 7 tiny radishes, washed trimmed and very thinly slices
• zest of one lemon
• a bit of shaved parmesan

“Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.

To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute – but only if needed. You don’t want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed – as I mention up above, you might have a bit extra.

Turn everything out onto a platter and finish with some shaved Parmesan.”

Notes: This made a great salad that could be a great main dish. I’m eating the leftovers for lunch on a salad!

Servings: 2 big side servings and 1 left over serving

Asparagus Stir-Fry May 19, 2009

Another one from Heidi at 101cookbooks! I’m currently on my honeymoon in Grand Cayman so this is all you get. Go look at the recipe on her site! I added cabbage but that’s the only difference. I used our new wok to make this and it was so much fun. Also fun? Honeymoon with my new husband Chris!

Grilled Sesame Tuna May 14, 2009

Whenever we go to Trader Joe’s we always buy cheap, frozen fish. I have made several recipes that involve soy, sesame marinades, and they are delicious, but I wanted to try grilling with a sesame seed coating this time. I didn’t really have a recipe, just kind of made it up. AND IT WORKED!

• Two tuna steaks – thawed or fresh
• soy sauce
• sesame seeds

Marinate the tuna steaks in some soy sauce for about an hour. Then just pour a bunch of sesame seeds out on a plate and place the fish on, flip and press again so both sides are coated in the seeds. Heat up your grill (or grill pan, which is what I use) and coat with oil. On a medium hot grill, place the fish down and cook for about 2 minutes per side. I then threw some bok choy onto the grill with a little garlic and salt. I served this all with fresh bread and roasted broccoli.

Notes: Easy and delicious. I love fish.

Servings: 2 servings

Pan-fried Chickpea Salad May 10, 2009

Heidi from 101cookbooks has a way with making dishes look absolutely delicious, which leads me to making them and finding out that yes, the dish IS delicious. So it goes for this recipe for pan-fried chickpea salad. This was great for Chris and I as a main dish, but would probably great as a side dish during an afternoon of backyard grilling.

• 1 tablespoon  butter or olive oil
• 2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
• 1 cup of chopped leeks
• 1 medium clove of garlic, minced
• zest of one lemon
• 1/3 cup plain greek yogurt
• 1 1/2 teaspoons thai curry powder (I used more)
• scant 1/4 teaspoon fine grain sea salt
• 1 or 2 tablespoons warm water
• 1/2 cup of loosely packed fresh cilantro, chopped
• 1/2 cup red onion or red spring onions, chopped

“Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside. (I sliced up a zucchini and fried it in the pan as well and added to the salad.)

Make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.”

Notes: Yum! This made a lot of food though. Next time I’ll cut it in half.

Servings: 6 or so main dishes