New Belgium Beer Pairing Dinner

I'm not sure if you got the memo, but beer is the new wine. Beer dinners abound as the craft brewing industry continues to grow every year and people are coming around to the idea that the wide range of flavors in beer offer a whole new world for pairing with food. I attend no less than twenty beer festivals, drinking marathons, dinners and events each year and it initially wasn't because I liked beer. The truth of the matter is that I was determined to win the Awesome Girlfriend Award by showing infallible support for the Beer Geek. Lo and behold, I have learned some things about myself (and beer) as I welcomed beer into my life and onto my palate.

If you consider that your palate can be re-wired, you would be amazed that the flavors of food can be accentuated or even reinvented when you add in a swig of beer. The thing is, pairing beer with food is not so easy and intuitive if you aren't familiar with the various styles of beer and flavors that different hops, barley and yeast impart to those styles. Lucky for me, I live with a beer expert who was bribed offered consulting expertise in exchange for a batch of my furikake somen salad.

Unfortunately, most beer dinners (and all that I've attended) are not vegetarian (in fact, they are downright meat-centric). I decided that I would attempt a 3-course vegetarian meal with successful beer pairings. When my Fort Collins friends recently raved about attending a vegetarian New Belgium Brewing Company Beer Dinner at Tasty Harmony, I knew I had found the right brewery for my dinner.

Truth be told, my all-time favorite beer is a Wild Ale called Love 34, which was a singular batch made by New Belgium Brewing Company ("NBB"). I was blessed with the graces of Love 34 several years ago at a NBB tasting night at Toronado. The Love series of beers were Wild Ales only put into kegs for a superspecialsacred limited release (note Morgan's futile efforts to find any bottles to hoarde). Love made an appearance via some reincarnations a couple of months ago and I inhaled three Love beers that had been aged in various whiskey barrels with peach, blackberry or apple whiskey remnants in the barrels. My tormented and unrequited love affair with super rare beers continues. New Belgium is sneaky like that.

First Course:
Spelt Galette with Carmelized Onions and Blue Cheese
Paired with NBB Trippel


Ok, I am admittedly no pastry chef, but I know this to be a solid truth: well-chilled butter makes for a fine, flaky pastry crust that is nothing short of indulgence. The Trippel has a bold character that balanced the sweetness of the onions and the fruity yeast strain complemented the rich buttery crust. The notes of coriander in the beer played well with the funky character of the blue cheese.

RECIPE FOR SPELT GALETTE

* 45 grams whole wheat spelt flour
* 45 grams all-purpose flour
* 1/2 T. sugar
* 1/4 tsp. salt
* 4 T. chilled butter (diced)
* 3 T. ice water
* 1 T. melted butter (for glazing crust)
* 1/4 tsp. black pepper (for glazing crust)
* 2 ounces of blue cheese (for filling)
* 2 medium onions (for filling)

The filling is comprised of carmelized onions and a small amount of crumbled blue cheese.

In a large bowl, mix the flour, sugar and salt. Using a pastry cutter (or two forks), smash the cold bits of butter into the flour mixture until it becomes crumbly. Don't be tempted to use your hands because the heat will melt the butter (note the secret about butter that is disclosed above). Add the water and mix well until you can shape the dough into ball. Wrap dough in plastic wrap and rest the dough in fridge for 1 hour or more. In the meantime you can whip up some carmnelized onions while you read a magazine or fold laundry.

When you're ready to bake the galette, heat your oven to 350 degrees. Roll out your dough into a rustic free-form circle. Scatter your carmelized onions onto the middle of the dough leaving about a one-inch margin around the edges. Fold the edges inward to overlap onto a tad bit of the onions and then keep folding small portions working your way around the circle. Bake for about 20-25 minutes. Crumble some blue cheese onto the top and continue to bake for an additional 5-10 minutes until the crust is golden brown and the dough has cooked through.

Second Course:
Spring salad with fava beans, english peas, poached egg and brioche breadcrumbs
Paired with NBB Sunshine Wheat


The bright earthiness of the fava beans and peas were accented by the light, clean notes of the wheat beer. The orange peel flavor in the beer further brightened up the dish, while the slightly spicy yeast strain cut through the richness of the egg yolk. I thought this was the most successful beer pairing.

This spring salad is more of an assembly of farm fresh ingredients than a recipe. I blanched some shelled fava beans and english peas in salted boiling water (no more than a minute or two) that I had picked up from the farmers market. I piled them around a bed of fresh arugula and topped it with a poached egg. Then I toasted a slice of brioche bread and whizzed it up in the food processor to make bread crumbs and topped the egg with some brioche breadcrumbs and drizzled a nice olive oil over everything. Ta-da!

Third Course:
Vegan Coconut Panna Cotta with Grapefruit and Mint Sugar
Paired with NBB Ranger India Pale Ale (IPA)


Who knew that a hoppy beer and dessert could be such great bedfellows? The coconut milk base of the panna cotta provided a sweet foundation that offset the grapefruit and the slightly bitter, tropical fruit notes of the IPA. The mint sugar rounded out the dish, providing a sweet burst of freshness and crunchy texture that augmented the hoppy and citrus elements on the plate.

RECIPE FOR VEGAN PANNA COTTA:
(Adapted from a recipe courtesy of Neil Davidson of Mission Gastroclub)

* 1 can (400ml) Coconut Milk
* 1 can (400ml) Coconut Cream
*2 T. Brown sugar
* 1 tsp. Vanilla bean paste (or vanilla scraped from one pod)
* 1 tsp. Salt
* 2 tsp. Agar agar flakes
* 1 T. Grapefruit zest
* 1 grapefruit (cut into supremes)
* 8-10 mint leaves
* 1 T. white sugar

In a heavy-bottomed sauce pot, combine coconut milk, coconut cream, brown sugar, vanilla paste, salt, and agar agar flakes. Bring up to a boil, stirring occasionally, making sure the sugar and agar agar flakes dissolve. Stir in grapefruit zest and pour into desired serving dishes (or aluminum foil muffin cups). Chill for at least four hours, or overnight. Invert the panna cotta onto a serving plate and garnish with grapefruit segments and a mint sprig. Using a mortar & pestle, mash th emint leaves into the tablespoon of sugar until well combined and sprinkle mint sugar around or over panna cotta.

Beer Dinner Success.

Note: This opportunity was made possible as part of the Foodbuzz Tastemaker Program, which provided a stipend to cover the costs of food and beer. Thank you to NBB for the rewarding opportunity to explore the world of beer pairings!

Plant Burger: Revisited

Over the holidays, twelve hungry people found themselves in need of a lunch. My aunt left it up to my eight-year old niece, Hana, to decide our fate. Hana typically selects the Soup Plantation, a classic favorite of hers since she was little, but this time she opted for Islands. Oddly enough, my meat-loving brother (Hana's dad) tells me that his favorite thing to get there is their housemade veggie burger. I was totally shocked by his enthusiasm over this veggie burger. I went along and ordered it, finding myself pleasantly surprised by its cheesy nutty flavor. Besides the lentil walnut burger, I haven't made too many other veggie burgers at home. (This is mostly due to the fact that I usually cling to a simple lettuce, tomato, bread-and-butter pickle sandwich with vegenaise). But I wanted to revisit my standby veggie burger.

I decided that the time had come to revamp this recipe for my favorite veggie burger from the Plant Cafe. You good people have been cooking up this recipe and sending me all sorts of emails of how much you love this burger. So, I wanted to make it better.

And I did.
I had been wondering if cooking the lentils and bulgur would be better than soaking it, so I tried it both ways, tweaked it a little more and worked out some kinks. First, I should clarify that the old recipe listed post-soaked quantities of lentils and bulgur, which is more conducive to a restaurant that can make larger quantities. So, I wanted to rewrite the recipe to make use of all of the soaked lentils and bulgur.

Soaking proved to be the winning method because cooking the lentils created a mushy texture. After soaking the lentils for 4-6 hours, the lentils will have a texture akin to water chestnuts (it might taste a little raw and starchy, but this will cook out). The lentils nearly double in size and release some starch, so you will want to drain them and give the lentils a little rinse. I also decided to slightly increase the salt and use unsalted roasted cashews instead of raw cashews to enhance the flavor.

I also discovered that the patties hold up better if you shape them and then refrigerate them for 1-2 hours. This allows some of the moisture to evaporate so it doesn't turn into mush when you cook it. Finally, as any restaurant chef would attest, you cannot be shy with the oil when cooking the patties. You only flip this once so you need a good amount of fat and a hot skillet or griddle to really make this work.This recipe makes 8-10 patties, which may seem like a lot, but it makes such a colossal mess in the kitchen that I recommend just making a big batch and freezing the patties for later use.

INGREDIENTS:

* 2/3 c. quick cooking wheat bulgur (measure dry and then soak in water for 4-6 hours)
* 3/4 c. dry red lentils (measure dry and then soak in water for 4-6 hours)
* 2/3 c. raw cashews (blended into a powder)
* 2 cups beets, washed
* 8 oz. white mushrooms, sliced
* 1.5 tsp. sea salt
* 4 Tbsp. olive oil

DIRECTIONS:

* Preheat oven to 450 degrees.
* Place the beets in a 9 x 13 pan, add a cup or so of water and cover it with foil and bake the beets for about 45-60 minutes or until very tender.
* Allow beets to cool slightly, then peel off skin and discard the root.
* Dice the beets and set aside.
* In a skillet, heat 2 Tbsp. of the olive oil and sautee the mushrooms over medium-high heat until cooked (you can add a sprinkle of water if needed since the mushrooms will instantly soak up the olive oil).
* In a food processor, pulse the cashews into a medium fine powder.
*Add the beets, sauteed mushrooms, lentils, bulgur, and sea salt and blend until combined.
* Form mixture into 8 burger patties. Place them on a tray lined with wax paper and refrigerate them for 1-2 hours before cooking.
* When ready to cook the burgers, heat remaining 2 Tbsp. olive oil in a skillet or griddle on medium high heat. Cook burgers for about 5 minutes on each side, but try not flip more than once to avoid burgers falling apart.

Serve on grilled sourdough bread or buns with your favorite toppings!

The Best Veggie Burger: Plant Cafe Organic

I have never been much of a burger person; I’m not one to get crazy burger cravings, as those things go. It’s likely largely due to the fact that I haven’t eaten red meat since about the 5th grade. In these last couple of years, I’ve been coming around to the idea of veggie burgers. Not the commercial kind, but the homemade variety. I have been known to make a mean lentil walnut burger, which I like served with a side of sweet potato fries. Or pickles. Or pickle fries, if I could figure out how to make such a thing!

When my friend, Lindsay, claimed that this place called The Plant Café Organic had the best veggie burger out there, I was intrigued and wanted to see what all the fuss was about. Like I said, you’re more likely to find me swooning over things like extremely fancy vegetarian food or flaky roti rolls stuffed with tikka masala or even a "PB & J" sandwich made with pistacho butter and apricot jam and a semi-soft cheese smooshed between grilled bread.

But, this "plant burger" is no ordinary or traditional burger. For one thing, it isn’t firm or hold together quite like a patty. It’s soft kind of like the texture mashed potatoes. And they recommend getting it on grilled sourdough, although you can get a sprouted whole wheat bun if you need to. But what I find most intriguing is its main ingredients: lentils, mushrooms, beets, cashews and bulgur wheat. Sounds iffy, at best, right?! But it’s not iffy at all—it’s delicious and I even got several omnivores to confirm it. It’s like those five divergent ingredients got together and started up a band to rock out with something new. The combination of flavors all working together to comprise the burger is really satisfying!The grilled sourdough has a nice slather of tasty garlic aioli (possibly made with a vegenaise base) and the burger is topped with these delicious sticky roasted red onions, lettuce and a slice of tomato. And then you can add on other things like sautéed mushrooms, cheese and avocado.


We also loved the raw blueberry "cheesecake" made with blueberries, cashews, young coconut, agave nectar, coconut oil, vanilla, sea salt, coconut and dates. It is drizzled with a blackberry pepper sauce that is a puree of blackberries, agave nectar and freshly cracked black pepper.

And, wouldn’t you know it, a new location just opened up right across the street from my work at Pine Street and Front Street!

VEGGIE BURGERS A LA THE PLANT CAFE ORGANIC

INGREDIENTS:

* 2/3 c. pre-soaked bulgur (soaked for at least 4 hours, then measured)
* 3/4 c. pre-soaked red lentils (soaked for at least 4 hours, then measured)
* 1/3 c. raw cashews (blended into a powder)
* 1 c. beets, trimmed and washed
* 1 c. white mushrooms, diced
* 1/2 tsp. sea salt
* 3 Tbsp. olive oil

DIRECTIONS:

* Preheat oven to 450 degrees and bake the beets for about 45 minutes or until very tender.
* Allow beets to cool slightly, then peel off skin and dice them.
* In a skillet, heat one Tbsp. of the olive oil and sautee the mushrooms over medium-high heat until cooked (you can add a sprinkle of water if needed since the mushrooms will instantly soak up the olive oil).
* In a food processor, combine diced beets and sauteed mushrooms, lentils, bulgur, cashew powder and sea salt.
* Form mixture into burger patties.
* Heat olive oil in a skillet or griddle on medium high heat. Cook burgers, but try not flip more than once to avoid burgers falling apart.

Serve on grilled sourdough bread or buns with your favorite toppings!

UPDATE: I revamped this recipe here.

Tofu Steaks with Miso-Pinenut-Pistachio Glaze

I have to share something with you because I am a little unnerved about the whole situation. I went to bed. And I woke up. With 12 spider bites. T-w-e-l-v-e! Little sequential red splotches; very itchy. I was so freaked out, I immediately stripped the bedding, washed everything in sight, vacuumed the floors, scrubbed counters, and took a hot shower. No sign of any spider. Gross. I can't even let myself imagine what happened while I lay sleeping because I get too creeped out at the slightest thought of it.

Okay, I feel a little better now, not just because I shared my horrorifying experience, but because my apartment is clean. I mean, I always like a clean apartment (who doesn't?), but if for some reason it wasn't clean, it certainly is now.

Now that that is out of the way, I can talk to you about tofu. Tofu is like a blank canvas just waiting for some creativity to come rescue it from the depths of boredom. It begs for anything at all, so forgiving and so grateful for any little improvement you can offer. A friend of mine told me she wanted to eat more tofu, but didn't know what else to do with it besides soaking it in a little soyaki sauce.

So, I thought I would share my rendition of these creative little tofu steaks served up the lovely Medicine Eat Station in San Francisco.

INGREDIENTS:

* 1 block extra firm tofu
* 1.5 Tbsp. pinenuts, ground
* 1.5 Tbsp. pistachios, ground
* 1/2 Tbsp. white miso paste
* 1/2 tsp. soy sauce
* 1/2 Tbsp. agave nectar
* 1 Tbsp. water
* 1/4 tsp. rice wine vinegar
* 1/2 tsp. mirin

DIRECTIONS:

* Cut the block of tofu in half lengthwise and then in thirds so that you have 6 rectangles.
* Combine the ground pinenuts, ground pistachios, miso, soy sauce, agave, water, rice wine vinegar and mirin in a bowl and mix until it forms a paste. Set aside.
* In a skillet over medium high heat, heat a couple teaspoons of oil and cook the tofu steaks until the edges brown on all sides. Remove from heat and put into a heat safe dish.
* Spread out a scoop of the miso paste onto each tofu steak and place under the broiler for a few minutes until it bubbles a little and browns slightly on the top. Take care not to burn it because the miso topping will burn very quickly if left unattended!

Note: Serve over brown or red rice and a side of steamed edamame!

Garlic Risotto Calabrese with Tomato Cream

Since we are on the topic of comforting starch, let's have a chat about risotto, shall we? Risotto is the Queen of Comfort. But I think risotto gets a bad rap for being a needy child that requires a lot of attention, with all that stirring and fussing. You can't just dump everything in a big pot and let it simmer and expect it to turn into magic. You can't rush those fussy rice kernels. They like to drink liquid at their own pace. But, the rewards are great, I promise. What I have learned about risotto is that 1) a lot of recipes underestimate the amount of stock needed to fully cook the rice grains, 2) baked risotto will never be the same as traditionally made risotto no matter what they say, and 3) the stock you use absolutely matters--a very flavorful stock will come out in the total flavor of the risotto.

Normally, risotto contains a hefty amount of parmesean, which is where most of the fat comes from, but this recipe proves that you can omit it entirely and still obtain the richness by using a good quality stock.

GARLIC RISOTTO CALABRESE WITH PRAWNS AND TOMATO CREAM
Adapted from and Inspired by Todd English

INGREDIENTS FOR TOMATO CREAM:

* 1 Tbsp. olive oil
* 3 garlic cloves, thinly sliced
* 2 fresh tomatoes, diced
* zest from 1 lemon
* 2 Tbsp. fresh oregano leaves, chopped
* 3/4 cup light cream (or half & half)
* Optional: handful of uncooked shrimp, peeled/deveined/diced

DIRECTIONS FOR TOMATO CREAM:

* In a sauce pan over medium high heat, put the olive oil, garlic and tomatoes together and let it cook down for about 5 minutes.
* Add the lemon zest, oregano and cream and simmer for another 3-5 minutes.
* If you want to add shrimp, add them now and let it cook for about 2 or 3 minutes (be careful not to overcook because it will continue to cook while remaining hot).
* Remove from heat and cover to keep warm.

INGREDIENTS FOR RISOTTO:

* 2 Tbsp. olive oil
* 1 red onion, finely diced
* 3 or 4 garlic cloves, minced
* 2 cups fresh chopped tomatoes
* 2 cups arborio rice
* 1 cup dry white wine
* 7 cups chicken stock (or vegetable stock)
* 1/2 tsp. black pepper
* Optional Garnish: chopped parsley

DIRECTIONS:

* In a deep non-stick skillet, heat the olive oil on medium heat and toss in the onion and garlic cloves and cook until tender, about 6-8 minutes or so.
* Add the tomatoes and cook for a minute or two to release the tomato juices to make a little sauce.
* Add the rice and stir around until it is well-coated and cook for a minute or two.
* Pour in the wine and let the rice soak it up, stirring occasionally as needed.
* Then add the stock gradually, about 1 cup at a time, and continue to stir occasionally and add more stock once the rice has soaked up the liquid.

Ladle the risotto into a shallow dish and put a generous spoonful of tomato cream on top. Garnish with chopped fresh parsley or parmesan cheese.

Oh, and this is the sort of dish that calls for a nice crisp salad and a glass of wine...

Vegan Fettucine Alfredo

Why are starchy carbs so comforting?! I don't have pasta often, but when I do, I like to try something creative. Since I have a rule of never having heavy cream on hand, I thought I might try out a vegan version of alfredo since I had all of the ingredients on hand. This happens often, I find, where I can easily whip up vegan meals using common ingredients I normally buy anyway (granted, there are all sorts of ingredients that vegans use that I wouldn't normally have on hand). I was surprised at its similarity in creamy texture and taste to traditional alfredo sauce, although I don't remember the last time I had traditional alfredo sauce. Maybe years.



VEGAN ALFREDO SAUCE
Reprinted from Lachesis' Amazing Alfredo Sauce
1/2 c Earth Balance
2 cups unsweetened soymilk
1 package Extra firm silken tofu (I like Mori-nu)
2 Tbsp. white wine
2 Tbsp. onion powder
2 tsp. garlic powder
2 tsp. sea salt
pinch of nutmeg
3 T.bsp arrowroot or cornstarch mixed in with equal parts of water
1/2 cup nutritional yeast

DIRECTIONS:

* Put all ingredients except for nutritional yeast in a food processor and blend until smooth.
* Heat over medium heat until hot, stirring often.
* Whisk in arrowroot/cornstarch mixture and heat until just bubbling. Do not let boil.
* Add in nutritional yeast and let the sauce simmer until thickened to desired consistency.
* Add in a little water from the boiled pasta if you want to loosen up the consistency.
* Serve over al dente fettucine noodles. Feel free to add in frozen peas or broccoli or top with parmesean and parsley!

**If you want to try a virtually fat-free version, try a recipe from my vegan friend over at Happy Herbivore.

Zucchini & Herb Frittata

Good morning. Did you sleep well lastnight?

I have a treat for you in honor of my love for the weekend breakfast.
This dish is somewhere between a moist frittata and a light souffle. You won't believe how easy it is to make and it is great for a brunch or lunch meal for a large group of people. The frittata can easily be made a day ahead as well and warmed in the oven when you are ready to eat.

Note: This dish can also be made with 4 cups of fresh spinach OR 2.5 cups of artichoke pieces instead of the zucchini...

INGREDIENTS:

* 3 cups shredded zucchini (about 4 medium sized ones)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 3 Tbsp. smart balance (or butter, if you prefer)
* 4 egg beaters (or 6 egg whites or 4 eggs, if you prefer)
* 1/2 cup grated parmesan cheese
* 1/2 cup grated monterey jack cheese (or mozzarella)
* 1/2 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1/4 cup freshly chopped parsley
* 1 Tbsp. freshly chopped basil
* 2 Tbsp. freshly chopped chives (optional)

DIRECTIONS:

* Pre-heat oven to 350 degrees.
* In a skillet on medium heat, melt the smart balance (or butter) and saute the onion and garlic until tender and add zucchini shreds and saute for another 3 or 4 minutes until tender.
* In a large mixing bowl, combine egg beaters (or eggs), both cheeses, salt, pepper, parsley, basil and chives.
* Add zucchini mixture to the egg mixture and fold together gently.
* Pour into a 2-quart casserole dish and bake for 35-40 minutes.
* Allow at least 20 minutes to cool so it can set properly.

Crockpot Chicken Tikka Masala

I think some of my friends and family are amused by the fact that I really (and I mean really) appreciate getting kitchen gadgets and goodies as gifts. For Christmas, my lovely friend, Cheryl, gave me a Silpin. I just about fell over with glee. Some girls like make up or accessories. I like microplane graters. What can I say?!

One of my most prized kitchen gadgets is a crockpot. I am certain that my crockpot got me through law school--otherwise I would have starved or relied on an obscene amount of candy bars at the library.  I would throw a bunch of stuff in it in the morning and hurry off to spend my day in classes, meetings, classes, and countless hours at the library.  I would come home in the late evening weary-eyed and completely exhausted and, lo and behold, there was something magical, warm and yummy waiting to comfort me in my ragged state.  It's not a pretty or uplifting scenario, I know, but it's the truth...

The law school part of my life is over, but I haven't forgotten about my trusty friend.  I think that the trickiest part about delicious crockpotting is understanding liquid ratios.  Like how much liquid certain vegetables might contribute to the whole thing or how much liquid (usually stock, soup, cream, or water) you need to have in total.  You don't want to put a bunch of stuff in it and then you forget that the vegetables you added tend to cook down and add a lot of liquid so the whole thing overflows.  No, that would not be good.  And you definitely don't want to put a bunch of stuff in the crockpot and not put enough liquid and actually you picked vegetables that soak up a lot of liquid and suddenly the whole thing is dried up and burning.  No, that would not be good either.  You want to aim for a happy medium so you have enough sauce to match whatever you put in...

This is one of my favorite crockpot recipes, because I loooove a good chicken tikka masala! After stewing away for hours, the chicken just melts away into a rich, spiced tomato cream sauce.

INGREDIENTS:

* 1.5 pounds of mixed boneless/skinless chicken breast and thighs, rinsed and cubed

* 3 inch piece of ginger, grated finely

* 5 cloves of garlic, grated finely

* 1-2 red chilies, finely chopped (optional if you like a little heat)

* 1 Tbsp. yellow mustard seeds, lightly toasted

* 1 Tbsp. paprika

* 2 tsp. ground cumin

* 2 tsp. ground coriander

* 2 Tbsp. garam masala

* 3/4 cup nonfat plain yogurt

* 1 Tbsp. canola oil

* 2 small or 1 large onion, thinly sliced

* 3 Tbsp. tomato paste

* 1.5 cups water (or chicken broth if preferred but then omit the salt)

* 1 8-ounce can tomato sauce

* 1/2 cup ground cashews

* 1 tsp. kosher salt

* 1/2 cup half & half (or heavy cream)

* a few sprigs of cilantro (optional garnish)

DIRECTIONS:

* Mix the garlic, ginger, (chilies), mustard seeds, paprika, cumin, coriander, and garam masala in a bowl.  Put half of this mixture in a large mixing bowl and set the rest aside.

* Add the yogurt to the mixing bowl and mix it in with the spices and add in the chicken cubes.

* Let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours if your schedule allows it.

* In another mixing bowl, whisk together the tomato paste, tomato sauce and water.

* Heat the oil in a skillet on medium heat and, when hot, add the onions and the remaining spice mixture and let the onions soften gently for about 5 minutes.

* Add into the crockpot: chicken mixture, onion mixture, tomato sauce mixture, cashews and salt.  Stir until all combined.

* Simmer on low for about 4-5 hours or on high for 3-4 hours.  This will thicken the liquid and the chicken will melt into tender shreds.

* Stir in the half & half or cream towards the end when there is only about 20 more minutes of cooking.

* Garnish with cilantro if desired.

Serve with brown basmati rice and naan.

Korean Noodles: Jap Chae

Noodlie noodlie! Who doesn't love noodles?!

There is something inherently comforting about noodles. I've had a long, long, looooong week and the idea of curling up with a bowl of warm noodles really makes me feel a lot better. Have you had a hard week too?! It's understandable, I hear you...well, I think noodles could make you feel better too!

Jap Chae is one of my favorite traditional Korean dishes because it is mildly sweet and I looove the slurpy noodles! It is traditionally made with strips of beef, but I just omit that to make a vegetarian version...You will be able to order them at almost all Korean restaurants, but it is so inexpensive to make that I needed to make a really big batch on my own...One of my favorite places to get them when I am visiting San Diego is at the very authentic Friend's House Korean (4647 Convoy St, San Diego, CA 92111, 858-292-0499). I highly recommend that place!


INGREDIENTS:

* 8 oz. sweet potato starch noodles (Dang Myun)
* 2 Tbsp. canola oil
* 1 small zucchini, julienned
* 1 medium carrot, julienned
* 1 small yellow onion, julienned
* 1 cup chopped cabbage
* 1/4 cup chopped green onion
* 1 Tbsp. toasted sesame seeds (optional garnish)

INGREDIENTS FOR SAUCE:

* 3 Tbsp. Tamari
* 2 Tbsp. light sodium soy sauce
* 3 Tbsp. sugar
* 6 Tbsp. water
* 2.5 Tbsp. sesame oil
* 3 cloves garlic, crushed or finely minced
* 3 Tbsp. mirin

DIRECTIONS:

* Soak the noodles in a bowl of warm water for 15-20 minutes.
* Combine all sauce ingredients in a mixing bowl and whisk together.
* Heat canola oil in a deep pan or wok.
* Sautee onions for 3-4 minutes. Add carrots and cook for another 3 minutes.
* Add in zucchini pieces, green onions, and cabbage and cook for another 4 or 5 minutes until vegetables are tender but still slightly firm.
* Season vegetables with freshly cracked pepper to taste and set aside.
* Place noodles in boiling water for 2-3 minutes. Drain and set aside. The noodles will be slightly al dente, but they will continue to cook in the pan when you add the sauce.
* Return the wok or deep pan to the stove and add the noodles and cook for 1 or 2 minutes.
* Stir in the sauce mixture and cook on high until the noodles soak up most of the sauce.
* Fold in the vegetable mixture.
* Garnish with sesame seeds.

Note: Sometimes I swap out the zucchini for watercress, mushrooms, or napa cabbage.

Love your noodles. Your noodles love you.

Lentil, Walnut & Flax Burgers with Yogurt-Mint Sauce

I have some great friends...incredibly generous and kind friends. For example, I had dinner with two of my good friends, Matt & Emily, and we got to talking about some awesome Trader Joe's products. I confessed that sometimes I like to see what groceries other people buy (read: you can find me being super nosy about what other people put in their carts at the grocery store) and what other people do with certain products because maybe you wouldn't have thought of it yourself...Anyway, Emily mentions that TJ's sells a bag of pre-cooked lentils, which I had seen before but never felt inspired to purchase because I didn't really have any ideas for them...until Emily, kind as she is, says "I bought an extra one--take one home and try it!" So I did...and I used some to make Ethiopian Mushroom Lentil Stew. Lo and behold, I loved the cooked lentils and will now start buying them!

I have also heard lentils du Puy (the little French green lentils) or black Beluga lentils referred to as "poor man's caviar" because you can literally cook them up with some olive oil and serve them with some crostini and have yourself some cheap, tasty and vegetarian "caviar". But, as you may know, lentils are are incredibly hearty and great for making burgers! They have a lovely, earthy flavor and they are the perfect vehicle for taking on other flavors, spices and preparations. There are lots of recipes out there that tend to be dry and crumbly, but this one is perfectly moist with an exceptional delicate, earthy flavor. Oh, and let's not forget that lentils are generally really cheap and fat-free!
INGREDIENTS FOR BURGERS:

* 3/4 cup toasted walnuts
* 1/3 cup bread cubes or breadcrumbs
* 3 garlic cloves, minced finely
* 1 Tbsp. chopped parsley
* 1 tsp. ground cumin
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly cracked black pepper
* 1 tsp. ground flax seed
* 3/4 cup cooked lentils
* 1 Tbsp. olive oil for burger PLUS 3 Tbsp. for cooking the burgers
* 1 egg, whisked
* Other burger goodies: burger bun, lettuce, thinly sliced red onions, sprouts, sliced tomato and avocado, etc.

INGREDIENTS FOR YOGURT-MINT SAUCE:

* 1/2 cup plain nonfat greek yogurt
* salt and pepper to taste
* 2 tsp. chopped parsley
* 1 tsp. chopped mint
* fresh juice from 1/2 of a lemon

DIRECTIONS:

* Mix all yogurt-mint sauce ingredients in a bowl and set aside.
* In a food processor or blender, combine the walnuts, breadcrumbs, cumin, garlic, parsley, garlic, flax, salt and pepper and blend until fairly smooth.
* Add in the lentils and 1 Tbsp. of olive oil and blend just a little--you still want the lentils to have some chunky texture.
* Put this mixture in a large mixing bowl and combine with the egg.
* Shape into 2 or 3 patties.
* Heat the remaining 3 Tbsp. olive oil in pan over medium low heat and cook the burgers for about 6 or 7 minutes on each side.
* Assemble burger: Toasted bun topped with the yogurt-mint sauce, lentil-walnut patty, lettuce, tomato, red onion, sprouts and avocado....

I am sure you will love this burger! And you will love having ready-to-eat lentils when you need them...

Serving suggestion: For a hearty dinner, serve this burger along side some Baked Sweet Potato Fries. If you wanted a fun appetizer for a party, you could make little mini-patties (the texture is similar to that of falafels), stick a toothpick in them and serve it with the same yogurt-mint sauce!

Ethiopian Mushroom Lentil Stew

Hello again.

Thank you for being so patient while I was gone on my roadtrip to Seattle and Portland...and would you believe that we did so much in the span of one week that I came home and needed a week vacation from that vacation?! I'm sure you know how that feels.

I still haven't uploaded my photos yet (but I will!), but I wanted to mention a cute little Ethiopian restaurant in Portland called Queen of Sheba (recommended by the nice man at Powell's City of Books) that literally saved us from starving as we got into the city late and didn't know where to go to fill up our empty bellies...If you aren't familiar with Ethiopian food, remember that it tends to be quite spicy (lots of jalapenos and other peppers are used)...order the vegetarian sampler platter and you will get a huge platter with 8 or 9 dollops of their various vegetarian dishes over layers of that distinctively sour Inerja crepe-like bread (no utensils are on the table so you roll up your sleeves and use the inerja to scoop up the food!). Do a google image search for ethiopian food and you will see some awesome stuff! The food and presentation really is lovely and the flavors vary from restaurant to restaurant so it's always fun to try new places. For the record, Portland's Queen of Sheba was DELICIOUS (the Inerja was outstanding!) and I highly recommend it if you get the chance!

I live right across the street from Axum in San Francisco and I adore their vegetarian platter. I have gone with a big group of 6 friends and we can get a HUGE platter of food to feed us all for $45!!

Most Ethiopian dishes are made with a traditional spice blend called Berbere. Since I am generally not a fan of spicy food, I've decided to take up cooking some Ethiopian dishes at home (and then just run across to Axum and buy some Inerja) so that I can control the amount of spice! Berbere blends can be either a dry mix or a wet paste and vary greatly from region to region (or restaurant to restaurant), but here is one that I use:

BERBERE SPICE BLEND:

* 2 tsp ground cumin
* 1 tsp freshly cracked black pepper
* 1/4 tsp turmeric
* 1 tsp ground fenugreek
* 1 Tbsp paprika
* 1/2 tsp dried thyme
* 1/4 tsp ground cardamom
* 1/8 tsp cloves
* 1/4 tsp ground coriander
* 1/8 tsp allspice
* 1/8 tsp cinnamon
* 1/8 teaspoon cayenne pepper (omit if you don't like it spicy!)
* 1/2 teaspoon salt

So, with all this talk of Ethiopian food, I thought I would leave you with a very special recipe I created for Ethiopian Mushroom Lentil Stew. It's the least I can do. I walked right across the street to Axum and bought some Inerja for this meal (because from what I can tell by reading recipes, it is not very easy to make).

Clockwise: Mushroom Lentil Stew (recipe below), Shiro Alitcha (slow cooked split peas cooked with turmeric and onions) and Okra Tomato Stew served with Inerja and some salad and a scoop of plain yogurt:

ETHIOPIAN MUSHROOM LENTIL STEW

INGREDIENTS:

* 2 Tbsp. canola oil
* 1 large yellow onion, diced finely
* 2 cups diced mushrooms (baby bella or cremini have great texture for this dish)
* 1 cup cooked lentils (brown or green)
* Berbere spice mix (see above)
* 4 or 5 cloves garlic, minced
* 2 Tbsp fresh ginger, grated finely
* 1 can tomato paste
* 1.5 cups vegetable stock

DIRECTIONS:

* Heat oil in a deep pan on medium-high heat.
* Sautee onions for 5-7 minutes until they become slightly transluscent.
* Add in diced mushrooms and cook for another 5 minutes
* Mix in the minced garlic, grated ginger and spice mix and stir well.
* Add in the lentils and mix together.
* Add tomato paste and stock and stir thoroughly.
* Allow to simmer for 25-35 minutes or until most of the liquid has reduced down (should have the texture of a fairly thick stew).

Assembling a platter of ethiopian food is so much fun! I put a big round piece of Inerja on the biggest plate or platter I can find, scoop the stew or various dishes onto the inerja. Then I like to do something a little less traditional--I put a small heap of lettuce leaves tossed with fresh lemon juice and a drizzle of olive oil and salt and pepper and then a little dollop of plain yogurt thinned out with fresh lemon juice just to cool things down a bit....

I still don't know much about Ethiopian food and cooking preparations, but do know one thing--it is best when shared with a group of friends. Dive in and get your hands messy!

North African-Spiced Chicken with Apricot-Almond Couscous

I took my friend, Penny, home to Hawaii with me for a week of fun in the sun and when the vacation was over, I came home to find that she had shipped a mini rotisserie affectionately known as a Baby George to me as a gift for showing her my home island! My very own rotisserie! yelp. I felt like a kid who just got her own bike for Christmas. or a teen whose parents bought a car for Sweet Sixteen. yep, if it wasn't official before, it is now--I'm a foodie nerd.

You can't imagine how easy it is to make the perfect roast chicken....a quick dry rub plus one chicken plus 45 minutes and you have M-A-G-I-C. This meal was inspired by a recipe by Tyler Florence but I sassied it up a bit...I rubbed chicken pieces with an amazing North African Spice Rub and popped them in the rotisserie basket for 30 minutes...and dinner was ready within minutes! Note: If you don't have a rotisserie, you can put the chicken in the oven at 375 degrees for about 35-45 minutes if you use pieces or about 1.5 hours if you use a whole chicken.

INGREDIENTS FOR NORTH AFRICAN SPICE RUB:

* 1 tsp. cinnamon
* 1/4 tsp. cloves
* 2 tsp. paprika
* 1/2 tsp. onion powder
* 1/2 tsp. cumin
* 1 tsp. coriander
* 1/2 tsp. fennel seeds
* 1/2 tsp. freshly cracked black pepper
* 1 tsp. kosher salt
* 1/4 tsp. lemon peel
* 1/2 tsp. brown sugar (optional)

This spice rub is absolutely perfect for chicken, lamb, tofu or vegetables! You could also rub this on some par boiled red potatoes with a drizzle of olive oil and pop them in the oven until they turn golden brown with crispy edges...

INGREDIENTS FOR COUSCOUS:

* 1 cup cous cous (whole wheat if you have it)
* 1.5 cups water (or chicken or vegetable broth)
* 1 Tbsp. olive oil
* Juice and zest of 1 small lemon
* 1/4 cup parsley, chopped
* 2 Tbsp. cilantro, chopped
* 1/3 cup almonds, toasted and chopped
* 8 or 9 dried apricots, diced
* salt and pepper, to taste

DIRECTIONS FOR COUSCOUS:

* Boil water and olive oil.
* Turn off heat and add the couscous. Cover and let stand for 5 minutes.
* Stir in the lemon juice and zest, parsley, cilantro, almonds and apricots.
* Season to taste.

I loved this couscous and I hope you do too! I can't wait for you to try it!

Channa Saag "Paneer"

Channa Saag "Paneer" = Chickpeas (aka garbanzo beans), Spinach and Tofu. Paneer is a type of cheese, but in the interest of being healthy, tofu is a perfect substitute...And this dish is delicious!

Every time I go to a new Indian restaurant (which isn't that often because I am *hooked* on Indian Oven and always go there and always order the same thing), I am always intrigued by the Saag...It's not the prettiest dish, but any variation of spinach is alright by me...

I also don't frequently venture into the realm of making Indian food, because it is so much easier to get it at a restaurant and my spice cabinet would need some serious additions before I could even attempt to make most Indian dishes. Still, I thought I would give it a try...

INGREDIENTS:

1/2 package of firm tofu (cut into large cubes)
2 Tbsp. extra virgin olive oil
1 medium onion
3 cloves garlic, minced
1 package frozen spinach (16 oz), defrosted
1 tsp. turmeric
1 tsp. cumin
3 cardamom pods
1 tsp. garam masala
3/4 cup coconut milk
1 cup nonfat greek yogurt
1 tsp. sea salt (optional)
1 can garbanzo beans

DIRECTIONS:

* Heat 1 Tbsp. olive oil in pan and sautee tofu over medium high heat.
* When lightly browned, remove from heat and set aside.
* Add garlic and onion to pan and cook until onion is transluscent.
* Squeeze all excess moisture out of spinach and add to pan.
* Cook the spinach, onion and garlic for about 3-4 minutes until thoroughly mixed.
* Add spinach mixture, turmeric, cumin, cardamom pods, garam masala and garbanzo beans to a crockpot.
* Cook in crockpot on high for up to 1 hour.
* Add nonfat yogurt and sea salt and continue to cook for another 30-40 minutes.
* Stir through cooked tofu.

Note: This dish does not have to be cooked for so long in a crock pot and you could make it in a pot over the stove, but if you have the time (and the crockpot), I think the ingredients come together nicely when given adequate time to "stew"...

Serve with some basmati rice and/or naan!

Supper Club: Jewish Cuisine

You have been so patient waiting for recipes that I decided to do a rewarding post with multiple recipes by letting you in on a little "event" I do that involves creating full menus with various courses and executing them all in one evening for company: Supper Club.

We have a couple of vegetarian friends that we get together with regularly for said Supper Club (it's fun because I really enjoy hosting and appreciate the opportunity to see my friends regularly to do something fun and creative). We usually pick a theme for the food (Japanese, Mexican, Chinese, French, Carribean, Mediterranean, Spanish, etc.) and trade off on who cooks while the guests are generally in charge of dessert and drinks...Sometimes cooking vegetarian necessitates a deviation from authenticity in certain ethnic dishes, but it forces me to be more creative with the recipes, which is always a welcome challenge! (Note: all of the recipes below can easily be adapted to be vegan!)

It was my turn to cook for this Supper Club...Theme: Jewish food! The menu: Potato Latkes with Applesauce and Sour Cream, Vegetarian Matzoh Ball Soup, Vegetarian Golabki (stuffed cabbage rolls) and Challah bread.

Potato Latkes with Applesauce and Sour Cream--Latkes are delicious potato pancakes that are usually made from grated potatoes, grated onion, egg, flour and salt...of course, there are countless variations (you could even try adding grated parsnips for a unique twist) but I went for a simple, authentic recipe...Now, if this is your first time making Latkes, I cannot emphasize enough how important it is to get all of the excess moisture and water out of the grated potatoes and onion before frying them if you want to avoid a watery disaster!


INGREDIENTS:

* 1 or 2 large russet potatoes (a nice starchy potato is best for latkes), peeled and grated
* 1 medium onion, grated
* 2 Tbsp. lemon juice
* 1 large egg, beaten
* 1/4 cup flour
* 1/2 tsp. salt (sea salt or kosher salt)
* canola oil for frying

DIRECTIONS:

* Grate potatoes and onion.
* Add lemon juice and mix.
* Working in small batches, place scoops of the potato onion mixture in a dry paper towel and squeeze out as much liquid as you can.
* Add egg, flour and salt and mix thoroughly.
* Heat oil in a shallow fry pan over medium high heat.
* Use about 2 tablespoons of mixture per latke and flatten it into small round shapes for about 3-5 minutes or until golden brown.
* Turn latkes over and cook until undersides are browned, about 3-4 minutes more.
* Transfer to paper towels to drain and season with kosher salt.

Serving Suggestion: Latkes are traditionally served with applesauce and sour cream (I use fat free greek style plain yogurt instead). (As a side note, I was recently mortified to find that many brands of applesauce are sweetened with high fructose corn syrup, which, to me, is just yucky and unnatural, so I recommend looking for an all natural, organic brand that will generally list apples and water and sometimes ascorbic acid--Vitamin C--as the ingredients).

Vegetarian Matzo Ball Soup--Matzo Ball Soup is traditionally made with chicken stock and chicken, but it can easily be made vegetarian and is one of my favorite comfort foods.

INGREDIENTS:

* 1 package Matzo Ball Mix (prepare Matzo balls according to directions on package)
* Vegetable stock (I prefer to make my own homemade stock)
* 1 medium onion, chopped
* 2 or 3 carrots, peeled and chopped
* 2 celery stalks, diced
* parsley (optional)
* 1 tsp. oil (canola or olive)

DIRECTIONS:

* Sautee onion and celery in oil for about 3-4 minutes.
* Add carrots and cook another 3 minutes or so.
* Add stock and bring to a boil--let cook for about 15 minutes.
* Add parsley.
* Use a ladle to gently lower matzo balls into the soup.
* Cook another 3-5 minutes and serve immediately.

Vegetarian Golabki (stuffed cabbage rolls)--Golabki is traditionally a Polish dish made with cabbage leaves stuffed with ground beef or pork, but I figured that there has always been quite a Polish influence in Jewish cuisine...Now, I have seen vegetarian versions that use mashed potatoes or other various vegetable fillings, but my vegetarian friend is a big fan of faux meats and so I decided to get really creative and they turned out great!

INGREDIENTS:

* 1 Tbsp. olive oil
* 1 large head of cabbage
* 3 carrots, boiled and mashed
* 1 large onion, chopped
* 2 cloves garlic, crushed
* 6 or 7 mushrooms (button, cremini or baby bella), diced
* 1 package Yves Vegan Ground "Turkey" (or other soy crumbles)
* 1 cup cooked rice or barley
* salt, pepper, onion powder, parsley to taste
* 1 can tomato soup (or tomato sauce, if preferred)
* grated cheese for topping (optional)

DIRECTIONS:

* Parboil/steam cabbage leaves in large pot with shallow water. Note: There is a trick to peeling cabbage layers in order to parboil them. Flip the head of cabbage upside down and use a knife to cut around the core creating a cylinder shape and remove the core. Then cut shallow marks along the bottom edges so that you can peel away the layers without ripping the beautiful cabbage leaves (because you want to try to keep them whole for wrapping!). Once you have pulled away each cabbage leaf, arrange them in a loose circle in the pot before covering it with a lid to steam. Any broken or torn pieces can go in the middle of the pot to be used for the bottom layer of the cabbage rolls. The cabbage will cook in about 3-4 minutes--just enough so that the leaves are flexible and pliable for wrapping (be careful not to over boil the leaves or they will be a soggy mess).
* When the cabbage is done, remove leaves from water and set aside to cool.
* Boil the carrots until cooked, drain and set aside to cool. Then mash them up with a fork (some chunks are okay--it doesn't have to be completely smooth).
* In a shallow pan, heat olive oil in a pan on medium-high heat.
* Sautee onions and garlic until the onions are translucent.
* Add mushrooms and set mixture on the side,
* Add Yves ground "turkey" to the pan and spice with salt, pepper, onion powder, parsley to taste and cook until browned.
* Add the onion mushroom mixture in with the "turkey" and mix.
* Remove from heat and place in a large mixing bowl to cool.
* Once the "turkey" mixture is cooled, add the cooked rice or barley and mashed carrots.
* Using one cabbage leaf at a time, place about 1/4 cup of the mixture towards the bottom of the cabbage leaf and wrap the leaf around the mixture to make a nice little bundle!
* In a 9 x 13 pan, coat the bottom with a little bit of tomato soup or tomato sauce. Line up wrapped cabbage bundles.
* Pour can of tomato soup over the cabbage bundles so that everything is covered in tomato soup or sauce.
* Grate some parmesan, mozzarella or other cheese on top.
* Bake at 375 degrees for about 30 minutes, uncovered.

It's true--these cabbage rolls take some time to prepare, but they are worth the effort and time and I am certain that you will find them to be a delicious and unique treat! They were a hit at the Supper Club!

Spinach and Mushroom Quiche Cups

It's true--I learned a lot on how to cook from my mom. She's half Portuguese and half Chinese, which essentially means that she doesn't use recipes. Ever. And so, in turn, I never really used recipes and learned to cook mostly through experimentation (which probably led to my current habit of adapting recipes even when I do use one). In fact, part of the reason why I wanted to start this foodie blog in the first place was that my friends and family kept asking me for recipes of things I made and I always shrugged my shoulders and said "I don't have a recipe, but if you come back over to my place, I will make it for you again..." But then I would make an amazing dish--by accident, of course--and never be able to recreate it because I never wrote down what I did that worked out so well...and so, this blog is partially a challenge and incentive to myself to try to keep track of what I am doing in the kitchen (so perhaps you can benefit from it someday by following an easy recipe!).
That said, I made these quiche cups this weekend without any recipe, so I have to rely on my memory of a similar recipe...but quiche is actually really easy to make and quite delicious, so I recommend trying it sometime with your favorite ingredients...There are soooo many quiche recipes out there and I find that they vary widely on the egg to milk ratio, but I have experimented with different ratios and, as long as the eggs are equal to or greater than the quantity of milk, it will work out fine and it just depends on your taste preferences (whether you like quiche to be really eggy or...not so much)--just be careful not to put too much milk! I made these ones with fat-free egg substitute just to see how it would turn out--and it was delicious!

I really like cafes that serve a wedge of warm quiche with a side of mixed green salad...I find that there is something innately cozy about quiche...don't you?!


INGREDIENTS:

* 1 small onion, chopped
* 5 or 6 button or cremini mushrooms
* 1 cup fresh spinach
* 1 frozen pie shell, slightly defrosted
* 1 cup of shredded cheese (mozarella, fontina, cheddar, jack, colby, etc.)
* 3 eggs (I used a fat-free egg substitute)
* 3/4 cup of milk
* salt & pepper to taste

DIRECTIONS:

* Sautee onion and mushrooms until softened.
* Add spinach and cook until it wilts.
* Use pie shell as is or re-shape it into 3 smaller oven-proof ramekins.
* Bake pie crust for 5 or 6 minutes.
* While crust is baking, mix together eggs, milk, and salt and pepper.
* Take crust out of oven.
* Add alternate layers of veggie mixture and cheese into the pie crust.
* Fill with egg mixture without letting it overflow! (there may be some egg mixture left over)
* Bake in oven for 30-35 minutes if using pie shell or about 18-20 minutes if using smaller ramekins or until set (i.e.: the egg business doesn't jiggle if you gently shake the pan).
* Remove from oven and let sit and cool.

Black Bean and Spinach Enchiladas

A healthier and unique twist on enchiladas!

INGREDIENTS FOR SAUCE:

* 1 packet enchilada mix (I use McCormick's--it's fat free, not spicy and flavorful)
* 1 8-ounce can of low sodium, fat-free tomato sauce
* 1.5 cups of water

INGREDIENTS FOR ENCHILADAS:

* 5 whole wheat tortillas
* 1.5 cups low-fat/fat-free cheddar, jack or colby, shredded
* Fresh spinach, steamed (and pressed to get all the excess water out!)
* 1 small onion
* 2 cloves garlic
* 1 tsp. taco seasoning (optional)
* 1 can of black beans (again, pick a low sodium one!)
* Fresh cilantro (optional)


DIRECTIONS:

* Mix water, tomato sauce and water and heat over medium-high heat until sauce thickens...Makes about 2 cups of sauce--Use one cup for the inside of the enchiladas and one cup for the top. Set aside.
* Spray pan with a nonstick spray or one of these nifty oil pumps.
* Sautee garlic and onion in pan over medium heat until cooked. Set aside.
* Steam spinach, drain and (when cool) squeeze out the moisture by hand. Set aside.
* Warm tortillas in pan (or microwave).
* Divide all of the ingredients into 5 portions (I divide one cup of cheese between all 5 tortillas and reserve the remaining 1/2 cup for the top!).
* Roll them up, burrito style! (sauce, beans, onions, spinach, cheese, cilantro)
* Pour a little bit of sauce on the bottom of a 9 x 13 pan.
* Place enchiladas in tray.
* Cover them with the remaining cup of sauce and 1/2 cup of remaining cheese.
* Cover with foil and bake in oven for 30-40 minutes.
* Remove foil and bake another 8-10 minutes until sauce bubbles and cheese browns a little.

Serving Suggestions:

* Serve over a bed of shredded cabbage and chopped tomatoes
* Squeeze a lemon wedge over the enchiladas.
* Mix 2 Tbsp. of fat-free sour cream (or I use plain fat-free greek yogurt as a sour cream substitute) and 1 tsp of Cholula hot sauce and serve with enchiladas.

Tomato Cous Cous

I adapted this recipe from Giada DeLaurentiis and looooved the results! It was slightly time and labor intensive, but it was definitely worth it because it ended up being one of my favorite adapted recipes!

INGREDIENTS:

* 1 Tbsp. olive oil
* 1 medium onion, diced
* 1 carrot, chopped
* 3 cloves of garlic, minced
* 1 can (14 ounces) of chopped tomatoes (no salt added!)
* 1 cup of chicken or vegetable stock
* 1/4 cup white wine
* 1 cup water
* 1 cup cous cous
* 1 lemon, juiced
* parsley for garnish (optional)

DIRECTIONS:

* In large pot, heat oil and sautee onion, carrot and the minced garlic until vegetables are soft.
* Add canned tomatoes (with juice), stock, lemon juice and white wine. Bring to a boil and simmer for about 8-10 minutes.
* Pour small amounts of mixture at a time into a food processor and blend until its a smooth puree. (Don't forget that you need to allow the steam to come out when you are dealing with hot liquids in a blender or food processor or else you could end up with a *very* messy situation).
* Return remaining puree to the pot and add the cup of water and bring to a boil.
* Reserve 1 cup of the tomato puree for plating and moistening the cous cous (nobody likes dry cous cous!).
* Once the puree is boiling again, remove from heat, pour in the cous cous and cover and let sit for about 10 minutes.
* Stir and season to taste with sea salt and freshly ground black pepper.
* Garnish with chopped parsley, if desired.

Serving Suggestion:

* Drizzle with extra tomato puree.
* May also serve with garlic bread...
* Seafood: Serve with prawns sauteed in olive oil, garlic, lemon juice & parsley.
* Vegetarian: Serve with sauteed vegetables (zucchini, yellow squash, carrots, or eggplant)...Or, as pictured below, with some roasted fennel and mushrooms cooked with garlic and sherry! YUM!

Harvest Grains

Grains are good for you...and they are so versatile that you can mix and match with so many things.

This is a grain mix (from Trader Joe's), which includes:

* Israeli Cous Cous
* Orzo
* Baby Garbanzo Beans (or "channa dahl")
* Red Quinoa

You could also add brown rice, wild rice, or any other whole grain of choice!

INGREDIENTS:

* 1 tsp of oil (I used walnut oil)
* 1 medium onion
* lots of mixed mushrooms (I used baby bella mushrooms)
* 1.25 cups of grains
* 1.75 cups of chicken or vegetable broth


DIRECTIONS:

* Heat 1 tsp. of oil.
* Sautee onions and mushrooms.
* Season with salt & pepper to taste and set aside.
* Bring liquid to a boil.
* Add grains and bring back to a boil then simmer for 10-15 minutes.
* Stir in onion and mushroom mixture.
* Season with Herbamare to taste.

Serving Suggestion: Serve as a side dish or as a main dish over a bed of steamed spinach...

Lentil, Potato and Pea Curry

This yummy curry surpassed my expectations! I hope you like it too!



INGREDIENTS:

1 Tbsp. canola oil
1 large onion, chopped
3 cloves garlic, finely minced
2 tsp ginger sugar (if you dont have the amazing kitchen essential that is ginger sugar, then 2 tsp of fresh grated ginger and 1 tsp of raw or brown sugar will do)
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. cinnamon
1 large potato (I used yukon gold), cut into bite-sized cubes
1/2 cup red lentils
14 oz. can of canned chopped tomatoes (no salt added), with the liquid
1 cup coconut milk
1 cup vegetable or chicken stock
1 tsp. curry powder or garam masala
1 tsp. salt
1 cup frozen green peas
2 Tbsp. fresh cilantro, chopped
1 Tbsp. lemon juice.

DIRECTIONS:

* Heat oil in large pot and cook the onions for about 10 minutes.
* If it starts to stick, add a Tbsp. of the stock to prevent burning.
* Add garlic, ginger sugar, coriander, cumin, turmeric and cinnamon. Stir.
* Add potato and lentils. Stir.
* Add the stock, coconut milk and canned tomatoes with the tomato liquid.
* Bring to a boil, stirring occassionally.
* Add the curry powder. Stir and simmer covered for about 30 minutes.
* Add the peas and stir.
* Just before serving, stir in the chopped cilantro and lemon juice.

Serve over a bed of brown basmati rice.