PEAS and CARROTS

BELOVED PEAS & CARROTS: Dealio with the Blogi-o

2009-09-09T15:25:00.000-07:00

Hi friends!

I have pressed pause on Peas & Carrots, even though I love it so! I have been directing my focus to my new business, Honeypie Cooking & Events. Cooking classes, parties, & fun for children, teens, adults, & families! Hooray! Please email me if you have any questions, or if you just wanna say hi!

Happy cooking!

Love, Shayna

TOO-EASY TEMPEH: Craving Simplicity

2009-04-12T10:56:00.000-07:00

I don't usually make a grocery list. Generally when shopping for food, I allow myself to go with my instincts (for better and for worse!). Oftentimes my body has a strong sense of what it needs, even though my brain might not always be as attuned. And I just go with it. Lately - tempeh. Week after week, it's been tempeh in the grocery cart. Tempeh in the fridge at home, and tempeh for lunch and dinner.

While I have a few favorite tempeh recipes that I use, I have found my ultimate, no-fuss winner for right now. It makes a great little side, salad topping, sandwich filling, or main star of the meal. And as for now, I haven't gotten tired of it. Probably one reason being that it's so darn easy to make - why stray?

So this is what I do to make this no-hustle-no-hassle-tempeh-extraordinaire:

I chop the tempeh up into little or bigger squares.
I put the squares in a sauce pan.
I throw some stock in there, covering the tempeh. Of course veggie stock is fab, but because I am a non-vegetarian tempeh-eater, I like to do the mix-it-up veggie/non-veggie style and use chicken stock.
I add a little salt and pepper, let the mixture boil, then simmer, soaking up all of the stock.
Sometimes, if I have enough on hand, I add more stock, and let the tempeh soak up a second round for more flavor.

Because I'm a lemon-lover, I like to squeeze some of that in while it's cooking, but it's not necessary. Some fresh or dried herbs are great too. A bit of grated carrot is a nice touch, giving a dash of color and added flavor, while not veering from the easy factor.

You can spice up this lil' number however you like. It's forgiving and friendly to a range of tastes and options. If only all cravings were such a cinch!

PRETTY IN PINK: Turnips To Die For

2009-02-22T10:54:00.000-08:00

Maybe it's the Cyndi Lauper phase I've been in recently, or maybe it's because hot pink is secretly my favorite color (even though I usually tell people it's yellow). Whatever the reason, I needed to buy hot pink turnips at the farmers' market last week as soon as I saw them. Hot Pink! Turnips? Irresistible!

That sly Mother Earth - luring us to eat our veggies, creating such beauties in amazingly illuminated, near-fluorescent tones. Turning an ordinary day into a day that has me counting down the minutes until I get to eat turnips, she really put a turnip spell on me this time.

Once at home, I did some quick reading to familiarize myself with my new ingredient. I liked learning about how they can be grated raw into salads - an especially good use, I thought, for such magnificent-looking ones as these. It would be a shame to lose any ounce of pinkified pigment to the cooking process. One salad I glanced at called for some grated turnip and grated granny smith apple, yum!

However, since there were no grannies in the house, I decided to go the mashed route. Another turnip fave. I cut up a few turnips, leaving their bright skin unpeeled and untouched. I also quickly chopped half of a peeled celery root that I had in the fridge. I boiled all the veggies until I could pierce them easily with a fork. Then I just drained, added a pat of butter, some salt and pepper, mashed, and they were done. I must say, they were the flirtiest mashed veggie dish that I have ever eaten - blushing a rosy hue. A perfect belated Valentine's side dish.

Flax oil or yogurt would have been a nice substitution for the butter, I thought. And some fresh herbs could have livened it up a smidge. The wheels in my mind turned thinking of all the ways I can accessorize my turnips in the future, whether they be hot pink or not, mashed or unmashed. One thing was clear, a great appreciation of turnips had emerged without a doubt.

The hot pink turnip certainly is a real looker - and mighty fine in the taste department too. Not bad, not bad at all.

BUTTERNUT SQUASH FRIES: Orange & In-Charge

2009-01-28T22:19:00.001-08:00

Why do sweet potatoes get to have all the fun? There's room in this town for another orange fry. That's right. Introducing an old friend in a new role: Miss Butternut Squash. Tasty, charming, and unexpected, this seasonal wonder in fry form is sure to add a little umph to the dinner table. Stylish and fun, it won't disappoint.

The butternut squash fry is a pretty simple one to prepare. Preheat your oven to 400 degrees. Grab your veggie peeler and peel the skin from your squash. The peeler makes this task a cinch! Once your squash is in the nude, chop off its very top and bottom bits. Cut it in half lengthwise, and with a soup spoon, use a little force to quickly scoop out the seeds.

Taking each squash half, sever the round portion from the tall neck. Slice each squash quarter into thin, fry-like pieces. Place the butternut squash fries on a baking sheet and coat with olive oil. Don't be shy with the olive oil - a nice, healthy pour will add a delicious element of fry glam. Now give some good shakes of salt and black pepper. Throw 'em in the oven, and bake for fifteen minutes. Take them out and flip them around with your spatula. Put them back in for another fifteen, and that's it!

Your beautiful fries will be nicely browned, a little caramelized, and impossible not to eat right away. Add another sprinkle of salt and pepper, and a squeeze of fresh lemon or lime if you so desire. These fries give sweet potatoes a run for their money!

HOMEMADE BREAD: Tender Loving Care for the Bread and for the Baker

2008-12-23T17:28:00.000-08:00

Baking your own bread? That's crazy talk! I know, I know, at first, homemade bread might seem like a stretch to the everyday cook - way too time-consuming, and best to be left to the professionals. It sure sounded that way to me at least, and I even used to make my own bread on a regular basis years ago!

But it had been so long since I made bread and I forgot what it entailed. My mind immediately went to wild stories of complicated steps and secret tricks, only for the skilled bakers to master. But when I reeled myself in, I realized that there was no possible way that this was the case. If I made bread regularly when I was just out of my teens, it must not be too intimidating.

That was it - I became convinced that baking bread was going to be my new (old) thing. So I dusted off my trusty bread-baking books, pulled out the flour, yeast, and honey, and got goin' on the bread-ness, with the quickness.

As I mixed the yeast in some water, reviewed a basic recipe, and dipped my measuring cup into the flour, I shook my head thinking, how does this all go again? But it took no time for me to remember. And that's how bread-baking is - if you've done it once, twice, fifty times, or never ever before, your body just knows. Or if it doesn't, it learns fast. Working with the dough is something that feels natural; it's quite possibly something humans were just designed to know how to do.

Bread dough instructions and ingredients vary slightly from one recipe to the next, but the general idea is the same. Mix some stuff up in a bowl, knead it (which in my opinion is one of the best things ever), let it sit, do its thing, and rise for a while. And then, depending on the recipe, you might punch it down (so satisfying), knead the whole blob again (yay!), and let it rise again, before shaping the loaves that will bake in the oven.

As an added bonus, I have found that thanks to my new bread-baking habit, I'm actually getting a lot more done around the house. I have been very productive during the big, 1-hour windows of time that the bread needs between risings and while it's baking. Cranking out that big sink of dishes, completing that project that's been sitting in the corner for a while, and getting some laundry ready are some of the things that I tend to while my dough is rising. Fun times, I know. But without bread to watch, I'm sorry to say, the dishes probably wouldn't get done as fast, the project would still be sitting, and laundry...ha! For this reason alone I'm a big fan of bread-baking.

As far as recipes go, I'm trying different ones on for size, figuring out which I like best, and which ones are the keepers. Right now the books that I am using are The Tassajara Bread Book and The Cheese Board Collective Works.

I'm so glad I've fallen back into the rhythm of baking bread. What comfort just a handful of ingredients, a few hours, and a few side projects can bring!

VEGAN CHOCOLATE CUPCAKES: Dolled-Up & Dairy-Free

2008-11-19T17:23:00.000-08:00

I'm just a cupcake girl living in a cupcake world.

What's not to love about these happy delights? They're a sight to see - pretty in their paper tutus, adorned with wild hairdo's of frosting, and halos of sprinkled gems. I admire how cupcakes of all types are party-ready at every moment, always equipped with their sweet and stylish sensibility.

The cupcakes that I enjoy to make and to eat consist both of the butter, eggs, and cream versions, as well as the butter-less, egg-less, soy milk varieties. I am proud to say that I run an inclusive, non-judgemental, welcoming cupcake-loving home. I'm no vegan by any means, but I have become a great fan of two vegan baketresses from Brooklyn. Vegan Cupcakes Take Over the World is the cupcake book of cupcake books, written by Isa Chandra Moskowitz and Terry Hope Romero. I love it so much - it speaks to the cupcake-maker in me.

STEP 1: CUPCAKE BATTER
Chocolate Cupcake Ingredients

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cupcake Directions
Preheat the oven to 350 degrees. Place cupcake liners in a muffin tin. Whisk together the milk and soy milk in a large bowl, and set aside for a few minutes to curdle. Add in the sugar, oil, and extracts, and whisk until foamy. In another bowl, sift together the remaining dry ingredients. Add the dry ingredients to the wet mixture in two batches. Beat until no large lumps remain (but a few small lumps are ok). Pour the batter into the cupcake liners, filling 3/4 of the way full. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack, and let cool completely before frosting them.

STEP 2: FROSTING
Chocolate Cream Cheese Frosting Ingredients

1/4 cup nonhydrogenated margarine, softened
1/4 cup vegan cream cheese, softened
1 ounce bittersweet chocolate squares or chips
2 cups confectioners' sugar
1 teaspoon vanilla extract

Frosting Directions
Melt the chocolate in a double boiler. Make your own double boiler by placing a small metal bowl in a pot half-filled of lightly boiling water. Cream together the margarine, cream cheese, and melted chocolate until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, and then mix in the vanilla. Cover tightly and keep refrigerated until ready to use.

Now the fun part - decorating! Enjoy smearing frosting and sprinkling sprinkles. Those babies are gonna look good enough to eat!

And in the cupcake-party spirit, a little song to sing inbetween bites (Madonna-inspired)...
Living in a cupcake world -
-And I am a cupcake girl.
You know that we are living in a cupcake world-
-And I am a cupcake girl.

Recipe copyright 2006 by Isa Chandra Moskowitz and Terry Hope Romero.

ROASTED PUMPKIN & SQUASH SEEDS: So "This Season"

2008-11-11T21:50:00.000-08:00

This time of year, pumpkins and winter squash are all the rage. Delicious in pies, soups, curries, and stews, it's hard to imagine cooking during the fall without using these gorgeous gourds.

Like the prize in your cereal box, pumpkins and winter squash come complete with a lil' something extra. They're generously filled with seeds that are wonderful when roasted. That's right, you get to have your squash and eat the seeds too!

While pumpkins seem to have the monopoly on roasted seeds, they're not the only seeds in the biz. Try roasting the seeds from your butternut, acorn, or kabocha squash, as well as any other winter squash that you like, for an equally satisfying delight.

This is my method for roasting pumpkin or winter squash seeds:

Preheat the oven to 350 degrees. Scoop out all of the seeds from the inside of the squash. Remove as much of the flesh as possible. Give the seeds a good couple rounds of rinses, draining after each, until they look and feel very clean, with as much of the pulp gone as possible. Pat them dry with either a paper towel or a cloth towel, but don't spend too much time trying to dry them. Put them on a roasting pan, add a nice slug of olive oil, a shake or two of salt and pepper, and mix. Sometimes I like to add other spices and seasonings, depending on my mood. Perhaps a little cinnamon and nutmeg, or some fennel seeds, or maybe a little cayenne, or sometimes a dash of sugar. Whatever sounds good to you will probably taste delish on your roasted pumpkin or squash seeds. Pop them in the oven and give them a little toss every five-ten minutes or so. Take them out in about fifteen-twenty minutes, or once they're browned. Yum!

So get crackin' on your winter squash! Crack 'em open, eat 'em up, and toast up those seeds for a one-of-a-kind, two-for-one food!

BLACKBERRY SMOOTHIE: Bee Pollen Bliss for the Morning Blues

2008-10-25T11:33:00.000-07:00

I just got a blender, and it's a whole new world! Mostly I've discovered how much I like smoothies. They make me so happy. Who knew?

As it turns out, my blender came into my life at the perfect time. I'm trying to kick the coffee habit, and I'm looking for some new morning pick-me-up's of the less addictive kind.

So far, the smoothie is doin' the trick! When hitting the snooze button, the thought of my smoothie comes to mind, helping me to hit snooze just 3 times instead of my usual 5.

My favorite combination these days is a real simple one, but I sure like it:

2 cups of frozen blackberries (usually a little less than half a bag)
1 & 1/2 bananas (or just 1 is fine too)
a little shake or squeeze of sweetener (I've been using agave lately)
about a half teaspoon of bee pollen (good for energy)

That's it. It's super thick, which gives it a kind of ice cream-y quality. It's true luxury in the form of a healthy morning drink.

And I have to say, it's absolutely addictive (in a good way)!

POMEGRANATES: Inspiration for a Fall Fanatic

2008-10-11T17:04:00.000-07:00

One reason why fall is the best? Pomegranates! As long as they're in season, I try to eat one a day. They're my favorite right now. I just ate two of them, and they were perfect. I wish I had another one. Ah well, tomorrow then!

When first introduced to pomegranates, I was a little intimidated. They were so beautiful, so tasty, and maybe the most special fruit I had ever seen. Yet as a novice, the pomegranate also appeared to be a high-maintenance fruit. Thinking about splitting it open, the red juice dripping all over, and separating the billions of little seeds tucked into layers of pith, seemed like a lot to maneuver in order to eat some fruit. I just wasn't so sure. But I dove in anyhow, picked it up fast, and soon became a pomegranate-lifer and in turn, a fall enthusiast.

I'm all for the slow-and-steady, peel-n-eat method. Just plucking out seed by lil' seed, and eating them up along the way. When I'm in certain moods, this bit-by-eensy-bit way of eating pomegranates can be one of my main reasons for enjoying the fruit. When I was in the habit of working through my lunch break, I would be so grateful on the days that I remembered to bring a pomegranate with me. It meant that I would be forced to slow down and take some time for myself. And I savored every moment of time that it took to peel and eat the fruit. So mellow.

Then of course, there's the on-the-go pomegranate snack. This approach comes in handy for a gal or guy who's on the move. When going this route, I quickly cut up my pomegranate into fourths, put the pieces into a Tupperware container, and then chomp into each section as I would an apple. Delicious! As a disclaimer, this method has the potential of being a little messy. I've definitely sacrificed having red juice spots on my outfit for the day as the price for being able to eat my pomegranate in a jiff. But the way I see it, if it's not one of my favorite shirts, it's all good, as long as I make my bus on time.

I gotta say, the newest way I've learned to eat pomegranates is now my #1 go-to method - the soak-n-float style. Simply fill a medium-sized bowl halfway with water. Cut the pomegranate into fourths. Put the sections into the bowl of water. With your hands in the water, remove all of the seeds. The seeds sink to the bottom of the bowl, and the pith floats to the top. Just skim off the floating bits that you don't want to eat, and pour the bowl over a strainer to catch your prized seeds. The work is done fairly fast, and the water keeps your hands from getting stained. Sometimes I like to prepare a bunch of pomegranates at once this way. This leaves me with plenty of seeds to keep in the fridge for a couple of days, for throwing on salads, or just grabbing as a snack, saving me from doing the work every time I get the hankering for some pomegranates.

So bundle up, put on a scarf, and eat some pomegranates as you decide how you're going to carve your pumpkin this year. Happy fall!

FARM-FRESH SHELLING BEANS: Good Lookin' and Good for Cookin'

2008-10-04T18:29:00.000-07:00

Walking through the farmers' market the other day, I kept an eye out for my muse. It was my first time back to one of my favorite grocery spots after a bunch of weeks away - busy weeks, with lots of meals eaten out. I was feeling like I had lost my cooking mojo, and I was antsy to get back into my kitchen. But it would take that certain something to really spark the motivation. And so the search began.

It wasn't long before a surge of inspiration hit, my senses saturated by all of the different colors, textures, sizes, and varieties. It's such an undeniably beautiful season to enjoy produce, an in between time of hazy, late summer and crisp, early fall. Deep-red tomatoes, hearty acorn squash, multi-colored bell peppers, earthy sweet potatoes, and juicy, fresh-smelling corn were just a sampling of the foods that were proudly displayed throughout the stands.

Narrowing my focus, I found my gem of the day's trip - amazingly gorgeous spotted beans encased in red and white striped shells. "What are these?" I asked the guy working the counter. "Tongue of Fire beans" he replied. Hmm, never heard of them, but I just knew these were for me, and that was that. I couldn't stop running my hands through the bin. Finally, after being pushed a few times by some frustrated customers in the crowded booth, I filled up a bag, paid the fella, and began a little daydream of how to cook my new treat.

Once I got home my inspiration momentarily left me, as I simply tossed the bag in the fridge and went off to tend to other matters. But it was the next day, as I was thinking about making dinner and surveying the house for ingredients, that I remembered the treasure I had stored. I quickly grabbed the speckled bag out of the fridge and, without knowing what else I would prepare for dinner, I let the rosy beauties guide me.

For someone who has been feeling super crunched for time these days, I could think of no better use of energy than shelling that bag of beans. It was so peaceful. And it really didn't take more than ten or fifteen minutes. Not a bad way to decompress, listen to a little radio, and think through what I would make for dinner.

After shelling the full bag's worth, I wound up with a little over a cup of beans. I put them in a saucepan, covered them generously with water, and brought them to a boil. After that, I let them simmer with a little shake of salt for about an hour, making sure that there was plenty of water, so I wouldn't have to worry about replenishing the saucepan. As the beans did their thing, I prepped the rest of dinner and did some other stuff around the house.

Cooked, the Tongue of Fire beans transformed into a gentle, light purple-y, pebble kind of color. They had a whole different character than any of the beans that I had ever cooked from a can. I drained them, gave them a quick rinse, added a little more salt, and then served them with the stew that I had made while they were cooking.

As I ate dinner that night, I felt a sense of accomplishment. I remembered how much fun it was to gather my ingredients at the market, and I delighted in how enjoyable it was to engage in the task of peeling the beans away from their pods. Most of all, the whole experience had reminded me of how much I love to cook. And for that reason alone, those beans served as a true gift.

ONION NOODLE KUGEL: Oldy but Goody

2008-08-09T15:41:00.000-07:00

I can't imagine life without noodle kugel. It was a staple throughout my childhood and always one of my favorites as a kid. I still make it for myself and for those in my life who grew up eating kugel. I also like to introduce this dish to noodle kugel-novices. And I've gotta say, I've turned my fair share of kugel-newbies into old time pros. It gives me great joy to spread the kugel love. I see it as a small, but worthwhile mission in life.

There are tons of different types of noodle kugels, all pretty much stemming from the same roots: egg noodles, butter, and eggs. The variations come in when special kugel-defining ingredients of choice are added - apples, cheese, raisins, and carrots, to name a few. There are sweet and savory kugels, kugels rich with sour cream and cream cheese, fruit kugels, vegetable kugels, kugels with wide noodles, and kugels with thin noodles. Once in a while you'll run across a kugel with some nutrition goin' on, but typically the only real health benefit of noodle kugel is that it warms the heart.

Everyone who grew up on kugel loves their momma's kugel the best, of course. No matter how similar the ingredient list, no two mommas' kugels are exactly alike. They're like snowflakes. Snowflakes made with a lot of butter.

Because I love my momma's kugel the best, my favorite one to make is the onion version that she's been making for years and years. Preparing this kugel is a soothing, well-worn task for me. And the minute I start to smell the onions cooking in butter, I'm suddenly transported to her kitchen. It's a beautiful thing.

This recipe makes a 9x11 baking dish of kugel. This is typically the amount that I make, but it can easily be made smaller or larger.

Ingredients:

3/4 cup diced onion
3/4 cup butter
4 1/2 eggs, beaten
9 cups cooked wide egg noodles

Making the Kugel:

Place the butter in a small saucepan and heat over a medium-low flame. Add the diced onions and cook in the butter until browned, about ten minutes. Stir occasionally. Cool the onions and butter mixture for about fifteen minutes. Place in the fridge for quicker cooling. The reason for this step is to prevent the butter from cooking the eggs when all of the ingredients are combined.
Preheat the oven to 375 degrees. Once the butter has cooled, remove some with a tablespoon, and coat the bottom and the sides of the baking dish. After the baking dish is coated, place the butter and onion mixture in a large bowl, along with the cooked noodles and eggs. Stir everything together until all of the noodles are coated evenly with the butter, onions, and eggs. Place in the oven for about forty minutes, until the top of the kugel is browned. Allow the kugel to cool briefly before slicing and serving. Voila!

On occasions when I've felt like bringing in some new flavor to this old recipe, I've added leeks and green onions. Which isn't deviating too much, but enough for a fresh twist. I like to up the amount of onions too at times for an extra punch of flavor, and for an attempt at squeezing some nutritional value out of this dish. I've also tried this recipe using less butter, and that works fine too. The basic idea is to have enough eggs to bind the ingredients and enough butter to give some glisten and richness.

Making and eating this kugel magically brings forth a Jewish momma, sitting there in the kitchen with you, nodding approvingly every step of the way. Sometimes this is just what the doctor ordered!

TOMATILLO SALSA: Keepin' It Green

2008-08-05T21:00:00.000-07:00

I've made this salsa a bunch of different ways and it is super good every time. It's great for parties and for gifts. It also works well as an extra condiment to have around the house for a few days.

There is one main thing that guides my decision making in putting together this salsa: what's green, goes in. Of course, there are exceptions to this rule. Not all green ingredients make the cut. But those that possess this quality are certainly more in the running than those that do not. It's just the way it goes on this one.

This salsa works well both chopped with a knife, coarsely or finely, or processed smooth in the food processor or blender. I have to say, my food processor is a great friend in certain times, making it a snap to do things like whip together a fancy bowl of salsa!

My recipe changes depending on what I have, how much time I have, and how much energy I have. The tomatillos can be raw, roasted, or boiled. I tend to leave the skins on just for convenience sake, and I think the salsa tastes just fine with them in there. I like to use a combination of cooked and raw tomatillos, allowing both their sweet and tart aspects to shine through.

My most recent version of this recipe looked like this.
Ingredients:
(For 7 cups of salsa, a medium-sized bowl)

8 cups tomatillos
1 poblano chili pepper
1 1/2 cups cilantro
1 leek
1 green onion
2 garlic cloves
1 lime
1/2 teaspoon coarse sea salt

What to Do:

Heat the oven to 450 degrees. Put 6 cups of the tomatillos on a baking pan, as well as the poblano pepper. Drizzle with some olive oil and a shake of salt. Once the oven is hot, add the tomatillos and pepper in to cook for about 10 minutes or so, until they are nice and tender. Meanwhile, wash and coarsely chop the leek and green onion. Place the raw tomatillos, cilantro, leek, green onion, and garlic cloves into the food processor or blender. This may need to be done in batches. Once ingredients are blended, transfer them into a large bowl. De-stem and de-seed the poblano pepper. Put the cooked tomatillos and the poblano pepper into the food processor or blender. Once blended, add these ingredients in with the others in the large bowl. Squeeze in the lime and add in the salt. Stir and there you have it!

Some other ingredients that are great to try are avocados, cucumbers, and green bell peppers. Try different kinds of hot peppers, or leave them out, whatever you prefer. Some basil surely doesn't hurt things. Whatever the final recipe, the end product is sure to be full of satisfying, beautiful green foods, keeping you nourished and feeling bright.

Experiment and try out different combinations. Endless great green possibilities are yours to enjoy!

BREAD PUDDING WITH FRESH FRUIT: Sweet Solution

2008-07-19T12:13:00.000-07:00

I usually remember that I need to buy milk right after I've made my coffee, fifteen minutes before I need to leave for work. So it's on a regular basis that I get my milk at the 7-11 across the street from my apartment. But 7-11 only sells organic milk in the big containers. As I stand there in the fridge section, trying to hustle out of there, I always go over the same mini argument in my head: Do I buy the organic in the humongous container that I'm either going to have to use up somehow or waste, or buy the itty-bitty container of conventional milk that's the perfect size? I don't buy everything organic, but I really do try to with certain foods, and milk is one of them. So even though I pretty much only use milk in my coffee, the enormous organic carton wins out time and time again.

I've been wanting to figure out how to use up extra milk every week. I've been making pancakes, and those are good, but the truth is, I'm not always in a pancake mood. So I recently decided to try my hand at making bread pudding. The ingredients were pretty basic; I used the rest of my big ol' thing of milk, a bunch of fruit that was just about to go bad, extra cream and eggs I had leftover from a different baking project, and the sliced bread that I keep in my freezer. The final result... good stuff! Better than pancakes!

This was the first time that I made bread pudding. To make the recipe, I mostly went by look and feel. I glanced quick at a couple of cookbooks just to make sure that I was on the right track, but sometimes I just don't feel patient enough to completely read through a recipe.

One of the main things I picked up on is to make sure that there is a lot of milk for the bread to soak up, not just a little bit. Some of the books said to heat the milk up first and then soak the bread and blah blah blah, but I had stuff to do besides make bread pudding, and I didn't have time for all that. I was a little nervous that I would risk ruining ingredients, and then have to throw away food or eat food that I didn't like. But I made up my mind and decided that this bread pudding was going to work out and that was that.

Since the ingredients in this recipe were based on the this-and-thats in my fridge, it will most likely be somewhat different next time.

Ingredients (this time around):
(makes 1 full and hearty 9x11 dish)

4 cups milk
1/2 pint heavy cream
5 eggs
5 tablespoons butter
12 slices sourdough bread, defrosted
1 cup cherries
2 nectarines
5 apricots
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon

Putting Together the Puddin':

Preheat the oven to 350 degrees.
Melt the butter and set aside to cool.
Cut the bread into about 1-inch squares.
Chop up the fruit.
In a really big bowl, mix the milk, cream, eggs, sugar, vanilla, and cinnamon together well.
Add the bread, fruit, and cooled butter into the bowl and stir.
Butter a 9x11 baking dish, and pour the bread pudding mixture into the dish.
Put the dish in a larger baking dish, filling the outer dish with hot water, coming up to about 1/2 of the height of the inner dish. I used a large aluminum baking pan that I could mold to be the size I needed it, and then I placed the whole production on a baking sheet for added support. (I think this step is important for cooking the eggs and milk in a thorough and gentle way, although I'm not certain that it's completely necessary.)
Pop it in the oven and bake. Check it after 45 minutes. It will probably bake for about an hour, or maybe a bit longer. Check for doneness by pricking the bread pudding with a sharp knife, and testing to see that it comes out clean, or nearly clean, with the center of the pudding still a little wobbly.

Mellow, simple, and humble food--to me, fresh fruit bread pudding is perfect-tasting. It is a great thing to have around the house, and it doesn't last long! It was nice to have it on hand, not only as a treat for myself, but to give away to friends.

Wonderful for snacking and entertaining, it's so good to know that bread pudding is only a few cups of extra milk away!

SUMMER LUNCH SURPRISE: New Noodles

2008-07-14T11:57:00.000-07:00

I love noodles too much. If it was up to me, I would eat noodles maybe every meal of every day, or at least two out of three meals a day.

I first saw noodles made out of tofu at Safeway a little while back, and they made me curious. I bought them in an attempt to curb the noodle eating, or at least trick myself into thinking I was eating noodles when I wasn't. But I have to say, I ate them, and I wasn't really so tricked. After I ate them, I was just left craving the real deal.

But I bought them again and I decided to try something new with these noodle fake-outs. I added them to real noodles, and I've got to say, this idea is a keeper! Eating less noodles can be better than eating no noodles, if it means that I'm not going to secretly long for a big plate of spaghetti. And they're also a good way to add some protein into a dish that may not have it already.

The tofu noodles have an al dente texture, something to bite into. They mesh well with thin rice vermicelli noodles and crisp cucumbers, for a cold noodle salad especially great on a hot summer day. This dish does well when it has time to sit in the fridge after it's made, getting it nice and cold, and allowing all of the ingredients to soak up the flavors.

Ingredients:
(for 1 medium-sized bowl of noodle salad, about 2 servings)

1/3 16-ounce package of vermicelli rice noodles
1 8-ounce package tofu noodles
2 cucumbers
1 carrot
1/3 bunch of basil
2 green onions
2-3 teaspoons of rice vinegar
1/2 teaspoon sugar
dash of salt

What to Do:

Put a small pot of water on to boil.
Slice the cucumbers into thin half circles.
Finely grate the carrot.
Once the water is boiling, add the vermicelli noodles.
Drain the tofu noodles from the water in the package.
After the vermicelli has been boiling for a few minutes, add the tofu noodles, and boil for two more minutes.
Drain the noodles in a fine strainer, and rinse them off with cold water.
Add the noodles into a large bowl with the other ingredients.
Chop the basil and the green onions into small bits.
Add the rice vinegar a little bit at a time, stirring and tasting.
Add the sugar and a tad of salt, and stir well.
Place the bowl in the fridge for half an hour if time allows.

I included the cucumbers for their crunch, and because they are a common ingredient in salads flavored with rice vinegar. The grated carrot adds a little color, and the basil and green onions give a burst of taste. Try different combinations. This basic idea would be great with an assortment of fresh veggies as well as different fresh herbs, such as cilantro or mint. Taste the salad as you season it to make sure that the rice vinegar is not too light and not too heavy. If you taste too much vinegar, just chop up another vegetable, and add that in, or maybe add in another little dash of sugar, just not too much, or else it'll be too sweet. The sugar is there just for a subtle note of sweetness, to balance out the tang of the vinegar.

Since learning of the tofu noodles sold in the store, I have now been exposed to the fresh soy noodles sold at my farmers' market. I think fresh soy noodles can also be found at some stores in Chinatown. There is quite a difference between the fresh and the packaged; they are two different foods completely. The fresh tofu noodles are most certainly fresher, and that's always a good thing. But the packaged tofu noodles can be easier to find, and I truly do enjoy them too.

I'm glad I gave tofu noodles another shot. I now consider myself an official noodle collector, always on the lookout for the next new noodle!

CUPBOARD SALAD: Hidden Treasure

2008-07-10T12:49:00.000-07:00

This is something that I throw together whenever I don't have much in the house. It's one of the easiest things in the world to make. All of the ingredients are basic staples that I try to regularly keep in my pantry and fridge. Leeks keep for quite a while in the fridge, which make them a practical vegetable to have on hand.

I've eaten this salad for lunch before and been very content with it as a full meal. It also makes a great side or snack, as well as a welcome addition to a last-minute picnic.

Ingredients:
1 can of artichoke hearts
1 can of hearts of palm
1 small leek
1 small block of Parmesan cheese
1 tablespoon or 2 of Italian dressing (I always use Newman's Own)

What to Do:
Grab a medium to large bowl for all of the ingredients. Open up the cans, drain, and rinse. If using whole artichoke hearts, chop them into fourths. Cut the hearts of palm to match the size of the cut artichoke hearts as much as possible. Quarter the hearts of palm, slicing them in half lengthwise and then again width wise. Cut off the tough top from the leek and then slice it in half. Wash thoroughly and chop into thin half-moon slices. Use a vegetable peeler to shave the Parmesan. Add in the dressing, a little at a time, and toss the ingredients to give everything a nice even coating.

This salad is a cinch and mighty tasty too! Who knew such a great little dish was waiting behind those cabinet doors?

GARDEN-FRESH SALSA: Rainbow-Flavored

2008-07-03T19:45:00.000-07:00

Earlier this week I made this salsa with 5th-7th graders, and I remembered how much I love this simple recipe.

This is one of the first recipes that I started teaching to kids on a regular basis. I have some real good memories of making this salsa. I have watched kids prepare this dish and then get super hyped on how cool it is to eat their fruits and veggies. Witnessing kids who are die-hard Hot Cheetos lovers become fruit and vegetable enthusiasts always makes my heart swell with joy, and in my opinion, it makes this salsa taste that much more special.

When I originally put this recipe together, the idea was to give kids the opportunity to eat lots of different colors and varieties of produce in one dish that was fairly familiar to them. I based this salsa around the types of produce that can be found easily growing during this time of year and throughout the early fall. The final product is a basic chopped salsa fresca with a little twist, a little flava, and a little garden-love.

Ingredients:
(For 1 medium to large bowl of salsa)

5 medium tomatoes, different colors and varieties
2 bell peppers, variety of colors
1 bunch of green onions
1/2 red onion
1/2 bunch of cilantro
1/4 bunch of basil
2 limes
2 cloves of garlic
1 jalapeno pepper
salt & pepper

Directions:
Grab one large bowl for all prepared ingredients. Chop the tomatoes and bell peppers into small squares. Chop the green onions into small pieces and dice the red onion. Remove the basil leaves from the stems, and either rip or chop the leaves into small pieces. Cut off the majority of the cilantro stems and discard, and then chop the rest of the cilantro into small bits. Squeeze the limes. Mince the garlic. Chop the jalapenos, either with, or without seeds, or with the partial amount of seeds, depending on your preference for heat. Add a few shakes of salt and some grinds of fresh pepper. Taste, and add more salt and pepper if needed.

In my cooking classes, I always ask the kids what they would change or add to the recipe next time. Here are some of the many suggestions that I've gathered over the years for this salsa recipe: "More limes." "Less limes." "More jalapenos." "Add mangoes." "Apples!" "Take out the garlic." "More pepper." "Put in chicken." "Mash it up." "Make it all smooth." "Put in cheese." "Hot sauce." "Heat it up." "Put in strawberries!" "Add cucumbers." And then of course there are the purists, who wouldn't change a thing.

Whether making this recipe as written, or with a little bit more improvisation, you will be rewarded with a bright, cheerful bowl of garden candy. The smells are intoxicatingly fresh. It won't be long after this dish is made before you're reaching for the nearest chip!

HOMEMADE MAC & CHEESE: All-Time Favorite

2008-06-27T12:33:00.000-07:00

Yes sir, this is it right here. Worth the extra time and effort, this recipe is where it's at!

Of course, you really can't go wrong with any macaroni and cheese recipe. It's just good stuff. And I certainly have a fond place in my heart for that blue box that goes back to the days when I was a kid. But ever since I found the following recipe in the recent Gourmet cookbook, this has been my main-squeeze-macaroni-and-cheese.

Ingredients for Topping:

1/4 stick butter (I use 1/2 stick), melted
2 cups panko (Japanese bread crumbs) or course dry bread crumbs (I always use panko)
1 cup of coarsely grated extra-sharp cheddar (about 4 ounces)

Ingredients for Cheese Sauce & Macaroni:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
3/4 cups whole milk
3/4 cups heavy cream
4 cups coarsely grated extra-sharp cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 and 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
3/4 pound elbow macaroni

Directions:

Put a rack in the middle of oven and preheat oven to 400 degrees. Butter a 3-quart shallow baking dish.

Make the topping: Stir together the melted butter, panko, and cheese in a bowl until well combined. Set aside.

Make the sauce: Melt butter in a medium-sized heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking for 3 minutes to make a roux, the base of the cheese sauce. Whisk in the milk in a slow stream, then bring the sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in the cream, cheddar, mustard, salt, and pepper. Remove pot from heat and cover surface of sauce with wax paper to prevent a skin from forming.

Cook the macaroni & assemble the dish: Cook macaroni in a large pot of boiling salted water until al dente. Scoop out one cup of pasta cooking water and set aside. Drain macaroni. In a large bowl, stir together macaroni, reserved cooking water, and sauce. Transfer to the baking dish. (The mixture will have a significant amount of liquid.) Sprinkle the topping evenly over the macaroni. Bake until the top is golden and bubbling, 25 to 35 minutes.

This mac and cheese is the best. Not health food, we know this, but heart and soul food. Most definitely comfort food. One of the coziest foods.

Do you feel like celebrating? Or maybe you're feeling a little blue? Either way, this dish will be just the right fix. A good fit for many occasions, there's nothing like homemade macaroni and cheese!

Recipe © 2004 by Conde Nast Publications.

FOOD DEHYDRATOR: Fresh Joy for Dried Food (PART 1: The Love Story)

2008-06-21T19:34:00.000-07:00

I was just minding my own business, cruising through Target when it happened. I was blindsided, and I loved every minute of it. Surrounded by potential, I didn't know where to look first. Good-looking, promising options were everywhere I turned. I finally managed to focus on a few favorites.

I couldn't stop eyeing the waffle maker. And then there was the George Forman grill. And of course, the food dehydrator. I just knew one was going home with me, but which one? Each had its own set of wonderful qualities. I would be lucky to have any of them. Ultimately though, one was shining brighter than the rest.

My food dehydrator was plugged in for three days straight. I couldn't help myself. After I dehydrated almost every piece of produce in the house, I decided to face the facts. This level of dehydration just couldn't go on in order to maintain a healthy and happy gas and electric bill.

I now selectively dehydrate, and I think this is the way to go. Not everything tastes so good dehydrated anyway. Regardless, I'm loving my dehydrator and the endless joy it brings. I am so excited to dry the beautiful summer produce and enjoy it throughout the fall and winter, if I can help myself from eating it first.

True love for 40 bucks? Works for me!

PIE, COBBLER, & CRISP: Fruit-Filled Goodness (PART 3: Crisp)

2008-06-18T10:32:00.000-07:00

I was at a party recently where there were two desserts: a fancy cake from a bakery and a cherry crisp that my friend's mom made. The dessert that everyone was talking about was the homemade fruit crisp. After I ate my piece up, I started to think about what kind of crisp I would make once I got home.

Crisps are easy to prepare. You can put one together quickly and pop it in the oven while dinner is cooking. The topping is made with basic staples and any chopped fruit will work.

I like crisp toppings with oats. The recipe that I use is from my beloved Moosewood Cookbook by Mollie Katzen. Whenever I cook out of this book, I just know the recipe is going to be wholesome and delicious. The recipes that I cook from Moosewood feel well-worn and comfortable, while still maintaing style and relevance. This is the first cookbook that I ever owned and I still turn to it regularly.

Crisp Topping Ingredients:

1 cup rolled oats
1 cup flour
2 to 3 tablespoons brown sugar
1/2 teaspoon cinnamon
a dash or two of each: allspice and nutmeg
1/4 teaspoon salt
5 tablespoons melted butter or margarine

Make Your Crisp:

Preheat the oven to 375 degrees.
Chop the fruit and sprinkle with a little sugar (less is more).
Lightly butter a 9-inch square pan and add in the fruit.
Mix the crisp topping ingredients together.
Add the topping to the fruit. Distribute evenly and pat firmly into place.
Bake uncovered for 35 to 40 minutes, or until the crisp topping is lightly browned and the fruit is bubbling around the edges.
Serve hot-out-of-the-oven, warm, or at room temperature. Great either with ice cream or without!

A casual, yet special dessert, a fruit crisp will effortlessly turn an everyday meal into a special celebration!

WATERMELON RADISHES WITH ORANGE, LEMON, & DILL: Mouth-Watering, Eye-Popping Salad

2008-06-11T16:19:00.000-07:00

I swear, just looking at watermelon radishes makes me want to devour them the way I would an actual watermelon. They are so beautiful and vibrant.

The orange and dill in this salad meld well with the spicy radishes, making it a real treat.

Ingredients:

watermelon radishes (or any other type of radishes)
orange(s), 1 orange per 5 medium radishes
lemon, 1/2 lemon per 5 radishes
fresh dill, about 3 sprigs per 5 radishes
s & p

What to Do:
Wash the radishes. It is not necessary to peel them. Cut the tops and bottoms off of the radishes. Slice them in half, and then julianne into thin strips. Place in a bowl that will allow enough room for stirring. Squeeze in fresh orange juice, enough to cover the radishes. Squeeze in some fresh lemon juice. Chop the dill, and add that into the bowl. Add a few shakes of salt and pepper. Stir, and that's it! Either eat right away, or for best results, allow to sit in the fridge for a few hours, or overnight. If marinating the radishes in the fridge, give them a stir occasionally, so that all of the radish pieces are evenly distributed in the juice.

This salad is such a great snack. It's so healthy and light, yet it is really satisfying. A fresh, sweet, crisp plate of radishes is the perfect fix on a hot, hot day!

PIE, COBBLER, & CRISP: Fruit-Filled Goodness (PART 2: Cobbler)

2008-06-08T21:08:00.000-07:00

Cobbler is the perfect end to a home-cooked meal. Delicious, heartwarming, and tasting of love, a homemade fresh fruit cobbler makes any worries you might have just melt away.

Right now stone fruit cobblers are the way to go. Apricots, nectarines, cherries, peaches... these beautiful, bright fruits are the perfect foil for cobbler's satisfying and tender topping. Try to see if you can get a discount at the farmers' market on bruised fruit. Fruit that is a little damaged will save you some cash, and it works great in a cobbler.

Making cobbler is a cinch. Just preheat the oven to 375 degrees, butter a pan that works for you, and cut up your fruit. Toss the fruit with a little cornstarch or flour to thicken it, just a teaspoon or so should do, and a little bit of sugar if the fruit needs it. Put the fruit in your pan, and let it sit and marinate in its juices while you prepare the dough. The cobbler dough recipe that I love most is from Vegetarian Cooking for Everyone by Deborah Madison. The following recipe calls for an 8 x 10-inch pan, but the 9 x 11-inch pan that I generally use works well too. I also often reduce this recipe in half or multiply it by 2 or 3, depending on the quantity that I am cooking, and then I just use the corresponding pan(s).

1 & 1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1/2 cup buttermilk
1/2 teaspoon vanilla

Mix the dry ingredients together, then cut in the butter using your fingers or two knives until it forms coarse crumbs. Stir in the buttermilk and vanilla with a fork until the dough clings together when grabbed with your hand. If it is too dry, add a little more buttermilk until all of the dough is moist enough to come together.

I usually use whole or lowfat milk, half-and-half or cream, or a combination of whatever I have in the house as a substitute for the buttermilk, since buttermilk isn't something I tend to have on hand. While the buttermilk does make for a very lovely dough topping, all of the various combinations I have tried consistently produce tasty results.

The task of completing the cobbler is a soothing one. I enjoy laying out biscuit-shapes or scoops of dough, covering the colorful dabs of fruit like a mosaic. Alternatively, I like to roll out one large sheet of cozy dough to gently tuck in my fruit. Sometimes I like to brush a little milk on the top of the dough and sprinkle on some coarse sugar. The cobbler typically bakes for a little over an hour, or until the juices are bubbling and the topping is brown.

Guaranteed to brighten your day, both in the process of making it and eating it, you can't go wrong with a cobbler in the house!

FENNEL SEEDS: Unexpected Must-Have Spice

2008-06-02T21:50:00.000-07:00

It was a couple of months ago that I found a jar of fennel seeds tucked away in one of my cupboards. I was a little unsure of how to use this spice, so I just started throwing the seeds in with all sorts of stuff. I quickly discovered that I love the taste of fennel seeds and that by adding them to certain dishes, I am rewarded with increased dimension and flavor in an enjoyable, unobtrusive way. Fennel seeds are now regularly on my grocery list because I'm usually zipping through my jar.

I first fell in love with fennel seeds when I decided to add a teaspoon or so to my salad. Scrumptious! Then I thought it'd be groovy to add some to the vegetables that I was sauteing. Great! They add a very lively, while mellow, melt-in-your-mouth flavor. I like to add them both as a raw and a cooked ingredient. Because they are a hearty little seed, I tend to add them to dishes that have some chew, rather than soups or eggs.

It might just be me, but eating fennel seeds makes me feel happy. I often feel like I'm smiling when I'm eating them. I think they have some sort of magic.

Grab a jar and add a few to your favorite dishes. Your food will come alive with fennel seeds' gentle zing!

PIE, COBBLER, & CRISP: Fruit-Filled Goodness (PART 1: Pie)

2008-05-29T21:54:00.000-07:00

Your loved ones will jump for joy when you lay one of these beauties in front of them!

What can be better than creating a luscious, sweet dish with basic staples and produce that you already have? Everyone is happy, and no one needs to drop their money at an expensive bakery!
I prepare any one of these desserts whenever I have fruit in the house that is on its way out. I make pies when I have a little more time and/or a little more butter in my fridge. Cobblers are my go-to when I want to make something as decadent as a pie, but in a quicker amount of time, and when I have some extra milk or cream. And crisps are my sweet of choice when I want to make something homey and low-fuss.

Step 1: Dough
When making a pie, prepare the dough for the crust first because the dough is easier to work with after a little time in the fridge. The simplest pie dough recipe I've found is from Mark Bittman's How to Cook Everything:

1 & 1/8 cup all purpose flour, plus some for dusting the work surface
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons (1 stick) cold, unsalted butter, cut into about 8 pieces
about 3 tablespoons ice water, plus more if necessary

Combine dry ingredients in either a large bowl, or in a food processor, pulsing once or twice. Add the butter. If mixing by hand, pinch the butter into the flour mixture using your fingertips, moving quickly. You can also use two butter knives to cut the butter into the dough. If using a food processor, simply add the butter in and pulse. In all methods, combine until the mixture resembles cornmeal. If it isn't already in one, turn the mixture into a large bowl. Sprinkle the 3 tablespoons of water over the flour-butter mixture. Use a wooden spoon or spatula to gather up the mixture into a ball. If the mixture seems too dry, add another 1/2 tablespoon of water. Make the mixture into a ball with your hands, wrap it in plastic, and flatten it into a disk. Put in the refrigerator for half an hour, or the freezer for 10 minutes to make it easier to roll out.

Step 2: Fruit

When preparing the filling, I simply start by cutting up a bunch of fruit. I often mix different kinds of fruit together. I tend to chop juicier fruit, like nectarines, into large chunks, and fruit that is a bit drier, like apples, into thin slices. I just halve or quarter small fruits like cherries and strawberries. After slicing the fruit, put it in a medium to large bowl. Add in a little corn starch or flour, just a tablespoon or two, as a thickener, and a few shakes of sugar. I start small with the sugar, because the fruit usually doesn't need a whole lot of extra sweetening. Sometimes I also add in a few shakes of cinnamon and/or a dash of vanilla. Almond extract or a little squeeze of lemon can be good too for a bit of added flavor, depending on the fruit that you're using. The idea to keep in mind is to season and sweeten the fruit lightly, in order to really allow the fruit itself to shine as the main star of the show.

Step 3: Dough + Fruit

While the dough is in the fridge, preheat the oven to 400 degrees. When the dough is ready, roll it out, put it in a pie pan, and add in the fruit. It is often recommended in recipes to pre-bake the pie crust before adding in the fruit, but honestly, I usually skip this step in an effort towards keeping homemade pie a realistic and regular part of my cooking repertoire. I'd rather wing it a little bit than feel like I don't have the time and wherewithal to follow every step religiously. This system has been working out for me, producing very lovely, very homemade pies.

I like to put a few pats of butter on top of the fruit mixture for a little added richness. If I have extra dough, I'll make a lattice topping. I like to brush the lattice with a little milk and throw on a sprinkle of sugar. Cover the exposed dough with foil, so it doesn't burn. Place the pie pan on top of a cookie sheet to catch any fruit juice that might drip during cooking, and then put this baby in the oven. Check in on it after about half an hour. Remove the foil, and let it cook for another 10 minutes or so. When the fruit is bubbling, and the crust is golden, your pie is ready to come out of the oven. Let it sit for an hour if possible, so it can cool down and firm up before slicing.

Homemade, delicious, and easy as pie!

TOFU BITES: Savory Treat

2008-05-23T09:28:00.000-07:00

This tofu is lip-smackin' good!

I got really into this recipe when I cooked for a school lunch program. Many of the kids who I cooked for had never tried tofu before. They were hesitant at first, but after a taste, they ate it up! After that, tofu became one of the kids' favorites!

I also like to cook this for my loved ones and myself to eat as a part of meals or as snacks. It's great to have in the fridge as leftovers, either to throw in with whatever you got, or to just eat on its own. But it's hard to keep it around very long, because it's kind of addictive.

The recipe is from the Moosewood Collective's Moosewood Restaurant: New Classics. I often veer from the recipe, trying out different seasonings and spice combos. The trick is to be sure to have enough oil to coat the tofu, along with something in there to give it a nice kick of flavor. The following is the original recipe called, "Simple Baked Tofu."

3 to 4 tablespoons soy sauce
2 tablespoons vegetable oil
1 garlic clove, minced
1 cake firm tofu (16 ounces), pressed

(To press the tofu, put it between 2 plates, and place a heavy book on the top plate. Let it sit with the weight on it for 15 minutes, and then drain the liquid.)

Preheat the oven to 400 degrees. Lightly oil a baking dish. In a bowl, mix together the soy sauce, oil, and garlic. Cut the pressed tofu into 3/4 inch cubes. Toss the cubes in the soy sauce marinade. Spread the tofu in the prepared baking dish in a single layer. Bake for 25 to 35 minutes, stirring once or twice, until brown and chewy.

I recommend pressing the tofu as the recipe says, because it tastes noticeably better when pressed before cooking. However, I have also made this recipe without pressing the tofu, both when time hasn't allowed for this step as well as when I have made quantities too great to deal with pressing, and the results have been just fine.

Mmm, makes me wish I had some tofu in the fridge!

Recipe © 2001 by Moosewood, Inc.

OMELETTE ON-THE-GO: Work Day Breakfast

2008-05-19T19:06:00.000-07:00

I need my breakfast in the morning, for sure, or else I'm hungry and grouchy.

Since I usually don't feel like eating really early before work, my favorite breakfast these days has been an omelette that's easy to pack and good for snacking. It is loaded with fresh herbs and veggies, which help me to feel really clear and ready for my day. It is sliced into thin strips, which are great for munching whenever hunger hits in the morning.

Typically I use 3 eggs, about 1 cup of spinach, kale, or some other fast-cooking vegetables, and about 1/4 cup of fresh herbs.

What to Do:
Beat the eggs with a little salt and pepper. Throw some butter and/or oil into the pan. Add in the eggs and cook over a low heat. Lift up the edges of the omelette to allow the uncooked egg to run underneath. Cook until the top is almost dry, but still a teeny bit egg-y. Add in the veggies and herbs, and fold half of the eggs over the filling. Press down with the spatula, or a plate, or some other kind of weight that works well for you. Flip the omelette over, and cook for another minute or so. Turn the omelette out onto a cutting board. Slice the omelette into strips. Place the omelette strips into a container. Off you go!

I like to eat the omelette strips, and most of my food, with chopsticks. But you might like to use a fork, or maybe just eat 'em like finger food. However you eat 'em, enjoy 'em!

VEGGIE SPRING ROLLS: Super Cool

2008-05-17T15:39:00.000-07:00

Fresh, homemade spring rolls get a lot of oohs and aahs from friends. They may seem fancy but they're simple to make! Serve these to your loved ones and you'll not only have them ooh-ing and aah-ing, you'll have them thanking you for providing them with food they can eat when it's 100 degrees outside! This dish is also hot weather friendly to the cook because it requires a very minimal use of the stove.

The ingredients are pretty basic. Veggies, fresh herbs, rice noodles (thin vermicelli), rice paper, and a little seasoned rice vinegar. Some standard veggies I like to use are carrots, lettuce, cabbage, cucumbers, scallions, and bean sprouts. I really like using mint, basil, and cilantro as my fresh herbs. I've also tried dill and I've liked that very much too. I usually just choose one type of herb to add in each roll. Other ingredients that are tasty in spring rolls are shrimp, tofu, and mango. Because rice paper and rice noodles are a staple at my house, and since I always have some sort of veggies and fresh herbs in the fridge, I've made all sorts of combinations with both small and large amounts of ingredients. All versions are delicious and refreshing!

Make your spring rolls:

Boil some water for the noodles.
Begin washing, chopping/grating up your veggies. Set the prepared veggies aside, layed out on a plate or cutting board, for easy access when it's time to build the rolls.
Meanwhile, when the water has boiled, cook the noodles according to the package. Vermicelli doesn't take too long to cook, and it gets gummy if it cooks too long, so keep an eye on it.
After the noodles have cooked, drain and rinse them, and then toss them in some seasoned rice vinegar. Taste as you season the noodles. They should have a subtle little tang, but not an overwhelming taste of vinegar.
Wash and dry the fresh herbs. Remove the leaves from the stems, and set aside. Cilantro can remain in tact without removing the leaves from the stems. Just give the bottoms of the cilantro stems a nice chop so the majority of the plant you will be using is the leaves, rather than the stems. Set the prepared herbs aside.
Create a spring roll station. Put out one large bowl of warm to hot water, the rice paper, the noodles, the veggies, and the herbs. Lay out a large plate or cutting board for working, and another plate or tray for the completed spring rolls.
Dip one sheet of rice paper in the warm water until it softens. It doesn't have to be completely soft, because as you fill it, it will continue to become bendable.
Lay out the softened rice paper on your work space, and begin filling it with a selection of ingredients.
Fold the long edge of the rice paper over the filling, and then fold in the two short ends of the rice paper. Roll the rice paper completely around the filling. Try to hold onto the filling in the rice paper as you roll, keeping the roll as tight as possible.
Place the completed spring rolls on a plate or tray.

Spring rolls are also fun to make with others. If you're having guests over to eat, but you don't feel like spending a lot of time preparing food, just prep the main ingredients, set everything out, and invite your friends to create their own spring rolls.

The rolls don't keep well for long periods of time because the rice paper dries out. If you want to save some for leftovers, wrap them in plastic or wax paper. Before you eat rolls that have been in the fridge, give them a few hours to soften up again once out of the fridge. Sometimes I like to just keep all of my ingredients, the pre-cut veggies, washed herbs, and seasoned noodles in the fridge, and just make up a few fresh rolls at a time, as I crave them.

Yum! Such good food for a hot day!

FAVAS: Worth the Time

2008-05-14T22:21:00.000-07:00

I love, love, love fava beans.

I love to pick them when I have the chance. Lately they seem to be growing all over, or maybe I just know a lot of people with gardens! I love the process of peeling them. It's as close to meditation as I get. I love to eat them. They taste nourishing and fresh, earthy and bright.

I have just recently learned about these lovely little beans. I've only been eating them for two springs now, and I'm glad I caught on when I did. At first I was a little wary of these beans, because many people find them tedious to peel. Fava beans are often double-peeled, and this is most definitely a time-consuming task. But as I see it, part of the beauty of eating favas is embracing the process of peeling these pretty green jewels.

The process begins by first shelling the beans from the pod. I find this to be a magical task in and of itself, because the inside of the pod feels like fur. After removing all of the beans from their cozy pods, the next step is to then peel off each bean's outer layer of skin. Some people like to boil the beans for a short period of time, which makes the skin easier to slip off. I prefer to peel this layer off while the beans are still raw. I just use my fingernail to catch the skin and then remove it entirely. The second peeling step is optional to some cooks, but I feel that the favas generally taste their best when the outer skin is removed. The exception to this is when the beans are teeny tiny, and in that case I just pop them out of the pods, and pop them into the pan.

When I prepare favas, I don't do anything fancy to them. I like to throw them in whatever it is I'm cooking, such as soup, pasta, or a stir fry. I also like to simply saute them with a little seasoning and just eat them as is, or add them to a salad.

Spring has sprung! Fava fever's gonna get ya!

SHORT-CUT CHICKEN SOUP: Just Like Bubby's

2008-05-09T17:54:00.000-07:00

Well, maybe not as good as Bubby's, but a close runner-up!

There was a point when I was making homemade chicken soup on a semi-regular basis. But then I faced the reality of how time consuming it is to make. So I found a practical way to satisfy my need to cook chicken matzo ball soup that still tastes like the real thing.

I'm a big fan of packaged matzo ball mix. This has been my matzo ball "recipe" of choice ever since I was younger and tried to make homemade matzo balls for my grandpa (which resulted in him lovingly calling the dumplings, "matzo bombs"). The mix is an easier way to go, and it guarantees a good matzo ball every time, saving you from a dreaded matzo bomb!

Ingredients:

Boxed or canned chicken stock, my favorite brand is Swanson's Organic
Boneless, skinless chicken breast(s)
Egg noodles, any size will do, but I like to use the real thin ones
Onion(s), I like to use a combination of shallots, leeks, and red or yellow onions
Garlic
Olive oil
Fresh herbs, I like to use dill and parsley
Lemon, to taste, optional
Matzo ball mix
Eggs (for the matzo balls)
Vegetable oil (for the matzo balls)
s & p

The deal with making this soup in a relatively short amount of time is to have a few different steps going on at once, which isn't too tricky once you get the hang of it.

Making the Soup:

Put 2 medium pots of water on to boil.
Meanwhile, follow the matzo ball directions, make the mixture, and put the bowl in the fridge for 15 minutes.
Finely chop the onion(s) and garlic.
When the water is boiling, add the chicken breast(s) into one pot, and the egg noodles into the other. The chicken will take about 10-12 minutes to cook, but it depends on the size of the chicken. So keep an eye on it, and when you think it's done, slice the middle of the breast with a knife, to make sure it is not pink.
Put one large pot of water on to boil.
Wash and chop the fresh herbs, and set aside. Slice a lemon, if using, and set aside.
Drain the noodles when they are cooked, and set aside.
Heat the pot that was used for the noodles over a medium flame. Add the onion and garlic, turn the heat down to low, and saute for a few minutes.
Add the chicken stock to the pot, and continue to cook over a low heat.
When the chicken is cooked, take it out of the water. You can rinse it will cool water or wait until it is cool enough to touch, to then rip the meat into shreds.
Form the matzo mixture into balls, and place them into the large pot of boiling water. Cover the pot and follow the cooking time directions on the package.
Once the matzo balls are cooked, all of the ingredients will be ready for building individual bowls of soup.
To build a bowl of soup, scoop in some noodles, then ladle in some broth. Add in some chicken shreds, and place a few matzo balls in the bowl. Finish with a healthy handful of fresh herbs, a couple of shakes of salt and pepper, and a squeeze of lemon if you so desire.

Keeping the different elements of the soup separate helps them hold up well in the fridge for leftovers, which allows you to make more soup, and use the components in a variety of future meals. If making a single batch for just one meal, all of the ingredients can be added to the same stock pot and ladled out all together.

Cooking all of the different elements, such as the noodles, chicken, etc. individually is the system that works best for me, but experiment with cooking them in one pot. It will certainly shave off time and dishes.

For more veggies in your soup, try putting in some carrots and celery when cooking the onions and garlic, and throw in a big handful of spinach at the end of the cooking time.

There you have it, Mama Shayna's matzo ball soup. Bon appetite!

HOMEMADE HUMMUS: Easy to Make, Tasty to Eat

2008-05-07T20:31:00.000-07:00

Today I made hummus with preschoolers and we had a good ol' time! What could be bad? You get to mash stuff up!

The recipe is from "Grub" by Anna Lappe and Bryant Terry. I love this book. It has great insight and ideas. And the recipes are all wholesome and delicious.

Honestly, I don't even like hummus that much (I'm more of a baba ganoush girl), but I really do like this hummus. It's lemony, light, and fresh-tasting.

Ingredients:

4 cups cooked chickpeas (2 16-oz. cans)
1/4 cup tahini
1/4 cup lemon juice, or to taste
2 garlic cloves, minced
1/2 teaspoon ground cumin
coarse sea salt
1/2 cup extra-virgin olive oil, plus more for drizzling
freshly ground pepper
paprika, for sprinkling

What to Do:

Basically, however it works for you, you just mash the stuff up! With preschoolers, that means using as many bowls and tools as possible, but for you, probably just a blender would do the trick. The "Grub" recipe suggests you first blend the chickpeas, tahini, lemon juice, garlic, and 3/4 teaspoon of salt. After that is smooth, add in the olive oil, and finally, the black pepper and paprika. Finish with a drizzle of olive oil and a little dash of paprika.

The little guys ate this up today and the teachers loved it too!

FRESH LIME CHIPS: Snazzed-Up Snack

2008-05-04T21:58:00.000-07:00

If you are looking for a satisfying cooking project, these tortilla chips are fun and easy to make. I usually keep it pretty basic, but sometimes I like to experiment with different flavors. While this isn't necessarily the traditional way of making tortilla chips, it has worked out well for me.

Tools:

Saute pan
Tongs
Paper grocery bag or paper towels
Large bowl
Measuring spoons
Baking trays

Ingredients:
(For about 2 cups of chips)

8 small corn tortillas
Vegetable oil, about 1/2-1 cup
1-2 limes
1 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

Cut tortillas into eighths.
Preheat the oven to 325 degrees.
Place saute pan over medium heat, and add 1/4- 1/2 inch of vegetable oil to the pan. Heat the oil until hot. Place a drop of water in the pan; when it sizzles once it hits the oil, it is ready.
Add in some of the tortilla triangles, overlapping a little bit is fine, but don't overcrowd the pan.
Cook for a minute or so, and then using the tongs, flip the chips over, and cook for another minute.
Place the chips on a paper grocery bag or some layers of paper towels to soak up some of the oil.
Put the next batch of tortilla triangles into the pan, and continue the process until all of the chips are cooked.
Squeeze the lime juice into a large bowl, and add the salt and cayenne, and stir these ingredients together.
Add the tortilla chips to the large bowl. Quickly toss the chips in the lime mixture, coating them as evenly as possible.
Spread the chips in a single layer on baking sheets.
Bake in the oven for 10 minutes. Allow the chips to cool before serving.

Grab some salsa and enjoy! Happy Cinco de Mayo!

FAVORITE SWEET MUFFINS: Go-To Gift

2008-05-02T07:01:00.000-07:00

These muffins are the best! They always come through for me when I want to bring something to a friend.

The recipe is from a book called "Bread" by Beth Hensperger. Truly, I don't know much about the other recipes in this book because I always just stick with these muffins. But knowing how wonderful they are, I'm sure the other recipes are great too.

Muffin Ingredients:

1 cup fresh berries
2 to 4 tbsp. sugar
6 tbsp. unsalted butter, softened
1/4 cup brown sugar
2 eggs
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup half and half

Cinnamon Sugar:

1/4 cup granulated sugar
1 tsp. cinnamon

Steps:

In a medium bowl, sprinkle berries with sugar to taste and let stand for 15 minutes. In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time and beat until combined.
In a medium bowl, combine the dry ingredients. Add to the wet ingredients alternately with half and half, mixing until just moistened.
Half fill greased muffin cups with batter and sprinkle with fruit. Cover with the remaining batter, level with the top of the pan, and sprinkle with the cinnamon sugar mixture.
Bake in a preheated 375 degree oven for 20 to 25 minutes. Muffins will be dry and springy to the touch. Cool in pan for 5 minutes before removing to cool on a rack.

The step of adding the wet ingredients to the dry, alternating with the half and half, is an important one. When I forget to do this, the muffins don't taste as good as they usually do. I have made these muffins with lots of different kinds of fruit, not just berries, and they have turned out great. When I use different fruit, I just chop the fruit real small. I have used frozen fruit as well, and this has worked out fine too.

The layer of berries in the middle, along with the cinnamon sugar on top, make these muffins look really special. And they are so delicious. Enjoy eating them up with your loved ones!

SPAGHETTI SQUASH WITH MINT: Accidental Salad

2008-04-29T18:46:00.000-07:00

I just got back from an out of town trip, and I haven't had time to go grocery shopping yet. All I had at my house was a spaghetti squash and some fresh mint, among a few other odds and ends. Surprisingly, I wound up with a salad that is super good. I've been bringing it to work for lunch this week, and I will make it again for sure.

Ingredients:

Spaghetti squash
Fresh mint
Fresh lemon juice
Olive oil
Salt and pepper

Prep that can be done beforehand:
Preheat the oven to 400 degrees. Slice the spaghetti squash in half, and scoop out as many seeds as you can--leaving a few is fine. Lightly oil a cookie sheet or baking dish, and place the squash halves face down. Bake until the squash can be pierced easily with a fork, about 20-30 minutes, but it varies depending on the size of the squash. When it has cooled, remove any remaining seeds, and then use a fork to scrape the inside of the squash. The flesh will come apart into strands like spaghetti. Put the spaghetti squash strands into a Tupperware container, and keep it in the fridge until you are ready to use it.

Making one serving of the salad:
Place a cup and a half of the cooked spaghetti squash in a medium bowl. Chop about 10-15 leaves of mint. Squeeze in half of a lemon (I bet this would be good with lime too!), pour in a dash of olive oil, add in some salt and pepper, and toss everything together.

This salad is light, crunchy, and fresh. Sometimes the best dishes are created when there seems to be nothing in the house. This one is definitely a keeper!

YOGURT CHEESE: Happy Revelation

2008-04-25T07:41:00.000-07:00

My mama is smart! She learned how to make yogurt cheese a bunch of years ago when she was trying to change her diet around and eat a little healthier. After she taught me how to make it, yogurt soon became one of the main foods on my grocery list. Before this, I really didn't eat so much yogurt. I'm not a huge fan of the texture; it's too liquidy for me. Yogurt cheese is the perfect solution if you have an issue with the texture of yogurt, and it's great too if you already like yogurt the way it is. It's very easy to make, and once you have it on hand, it's versatile and a healthy substitute for higher-fat foods.

Making yogurt cheese is super easy. All you need is (1) some plain yogurt, (2) a plastic cone filter or fine sieve, (3) a paper coffee filter or a paper towel, and (4) a container, such as a teacup or small bowl, to sit under the cone filter or sieve. Place the plastic cone filter or sieve over a container, and line it with the paper filter or the paper towel. Add in the yogurt. Voila! Yogurt cheese in the making!

Let the yogurt sit in the fridge overnight, in the filter, over the container. The liquid will drip out of the yogurt and collect in the container. Just make sure that it is stacked in a sturdy way to avoid a spill. The yogurt cheese should be ready to spread on your bagel when you wake up. Because I really like my yogurt cheese to be as firm as possible, I let mine sit in the fridge for a day and a half to two days before I use it. Once it is made, remove the yogurt cheese from the filter and place it in a Tupperware container. You can use the paper lining to help you do this step easily. Just pull out the whole paper lining, with the yogurt cheese inside, place the yogurt cheese face down in your container, pull away the paper, throw away the paper, and seal the container.

The yogurt cheese will keep in your fridge for about a week, but it varies, depending on the freshness of your yogurt. I like to substitute my yogurt cheese for cream cheese and sour cream. It's very tasty mixed with fresh or dried herbs, and/or small bits of veggies. It's also great plain. Sometimes I like to eat it as a sweet treat, and in those cases I just mix in a little vanilla extract and a shake or two of sugar. When it's sweetened it's nice to spread on muffins and graham crackers. My mom likes to eat it on top of berries. I haven't tried baking a "cheese"cake with it, but I've heard tales that such a thing has been done. I'm sure there are recipes out there to try. A welcome addition to the staples in the fridge, enjoy eating yogurt cheese throughout the week in a variety of ways!

ROASTED VEGGIES: Tried and True

2008-04-22T09:26:00.000-07:00

Roasted veggies save the day for me time and time again! They are delicious and easy to make. There are many reasons why I prepare them regularly.

They satisfy my craving when I want something decadent-tasting, but nutritious at the same time.
When I cook for others or myself, they're a great side to serve. They compliment so many different dishes.
Roasted veggies are reliably great when I need to bring something special, yet low-fuss to a gathering.
When I have produce that's on its last legs, roasting saves me from wasting money in thrown-away food, and it gives new life to not-so-fresh veggies.
They are a great thing to cook when I need to make dinner, but also have chores to tend to around the house. Once they're prepped, they virtually cook themselves.
Roasted veggies are one of my favorite things to make in large quantities, and then have in the fridge to eat as leftovers throughout the week.

My method for making roasted veggies is very simple. Basically what I do is look in the fridge and see what veggies I have that need to be used. After I wash my veggies, I slice them into pieces. Sometimes I like to slice them long and thin, and other times I prefer hearty pieces. Meanwhile, I preheat my oven to a pretty hot temperature, usually 450 degrees. As I'm slicing the veggies, I throw them right onto my baking sheet. A casserole dish can also be used, but I find that they tend to be less crispy when cooked in a dish. After all of the veggies are sliced, I give them a good coating of olive oil, some healthy shakes of salt and pepper, and pop them into the hot oven. I check on them every ten minutes or so, tossing them with my spatula, so all the sides can get toasted. I like to cook mine until they are a little blackened, just a little. I find that they taste really flavorful when they are at this point. Take them out when they are tender and browned to your liking.

Something to be aware of when you are preparing your roasted veggies is the different cooking times of various vegetables. There are a few solutions. Personally, my preference is to cook each vegetable separately, adding in trays of the quicker-cooking vegetables later in the game. For me, this is the lowest-hassle way of cooking them. Another idea is to add your quicker-cooking veggies to the same baking dish at various points throughout the cooking time. So for instance, if you were making roasted potatoes, broccoli, and mushrooms, you would put your chopped potatoes in the oven, and depending on their size and cooking time, add in the cut broccoli after about 20 minutes or so, and then after about 10 more minutes, add your mushrooms, either whole or in large pieces. One more way to address the cooking time issue is to cut your veggies into different sizes that will allow an assortment to cook at the same time. So, if you were to cook carrots, parsnips, onions, and mushrooms, your carrots and parsnips should be cut small, the onions cut medium-sized, and the green onions left whole.

Roasted veggies are a great addition to pastas, salads, soups, rice pilafs, sandwiches, pizzas, and eggs, or they're a great snack on their own. They quickly turn ordinary food into gourmet dishes. Hooray for roasted vegetables!

FULL MEAL GREENS: Busy Day Food

2008-04-18T08:02:00.001-07:00

This is something that I whipped up one day when I was rushing to make my lunch for work, and now it's one of my regular weekday recipes. I love the way it tastes, and I love the protein and veggies it provides. It's so filling and satisfying that I enjoy eating it on its own. I like to eat this dish for both lunch and dinner, and sometimes breakfast!

A one-pan wonder, this saute simply includes sausage and greens, however, many other ingredients could be added and substituted. The following is my basic recipe:

Sausage, my favorite is Aidelle's chicken-apple, and I also like to buy fennel sausage when I can find it.
Greens, I usually have kale, chard, or spinach in my fridge.
Olive oil
s & p

Slice the sausage into thin rounds. Chop the greens if necessary. Heat a pan over a medium flame. Add some olive oil, just enough to coat the bottom of the pan. Throw in the sausage, turn down the heat, and cook until lightly browned. Add the greens into the pan, and cook until they are bright green and wilted, but still with a little chew. A few shakes of salt and pepper, and your cooking is done!

That's it! So easy! I suggest using 1-2 sausages per person. This is a great way to load up on dark greens. They cook down significantly, so you'll want to add a lot of them if possible. Try adding any seasonings and fresh herbs you like to give this meal extra umph. Sometimes I add a little pat of butter and sprinkle on some fennel seeds for a little more flavor. Eat it up and enjoy a kick of energy!

A+ TEMPEH: From Tough Sell to Tasty Morsel

2008-04-15T08:53:00.000-07:00

Tempeh used to be one of those foods that I often found myself thinking I should eat, rather than being something that I really wanted to eat. I didn't have much luck cooking it, but for some reason I continued to buy it. It seemed that I only cooked my tempeh when it was the absolute last thing in the fridge. As I begrudgingly ate this "healthy" food, I wondered what I was doing wrong, and why this food just seemed so blah. It was a happy day when I learned of the vegan chef from Brooklyn, Isa Chandra Moskowitz. Her tempeh recipe has permanently changed tempeh's status in my fridge. Instead of being the food that just sits there until I have to eat it, it is now one of my gems, a treat that I look forward to eating!

Isa has written three books, two of which I own and treasure. Her books have the kinds of recipes in them that you know will taste good every time. This recipe is taken from her book "Vegan with a Vengeance."

1 (8-ounce) package tempeh
1 tablespoon fennel seed
1 teaspoon dried marjoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 garlic cloves, minced
2 tablespoons tamari or soy sauce
Juice of 1/2 lemon

In a small sauce pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 minutes. Drain the remaining water and add the rest of the ingredients. Cook over a medium heat, stirring occasionally, until lightly browned, about 10 minutes.

I like to eat this in tacos, with grains/pasta and veggies, as a side, and as a snack. And if I have some made to pack in my lunch, I know it's going to be a good lunch day, which pretty much makes it a good day in my book!

Recipe © 2005 by Isa Chandra Moskowicz.

FRIED MATZO: Best Thing Ever

2008-04-12T10:30:00.000-07:00

One of my standby Jewish comfort foods!

My dear ol' dad used to make this for me when I was a kid. I loved it then, and I love it now. The recipe I use does justice to the fried matzo that I remember. There are different thoughts in the world of fried matzo, or matzo brei. Salty or sweet? Crunchy or more like scrambled eggs? The way my pop made it was like savory, crisped nuggets of goodness. I usually keep a box of matzo in my house year-round for those days when I want to cook a special breakfast in a short amount of time, as well as enjoy a happy edible memory.

Ingredients:

1-2 matzos per person, or 2-3 matzos per person, depending on your appetite!

1 egg per matzo

nice hunk of butter, about 2 tablespoons per matzo, or less will work just fine too

s & p

Steps:

Place the matzos in a colander.

Boil a whole teapot of water if using more than 3 matzos. Boil half a teapot if using 3 or less.

Beat the eggs in a medium to large bowl. Add a little salt and pepper to the eggs.

Once the water has boiled, pour it over the matzo in the colander. Make sure that all sides of the matzos are saturated with the boiling water.

Squeeze out any remaining water by pressing a large spoon against the colander. Add the soggy matzo to the bowl with the eggs.

Use your hands to coat the matzo in the eggs. Make sure every piece of matzo is covered in egg.

Heat your frying pan over a medium heat, and add the butter.

Once the butter has melted, add in the matzo mixture, and spread out evenly. (If cooking more than 4-5 matzos at a time, use 2 frying pans, or make 2 batches.)

Turn the heat down a smidge, and let the matzo brei cook for a couple of minutes or so, until it is golden brown on one side. Flip it over and cook on the other side. Break it up into a few smaller pieces at this time. You may want to add another slab of butter into the pan for good measure.

Once your matzo is golden brown and slightly crisp on both sides, turn it onto a plate, and enjoy!

I love this straight-up, but some people like to add jam or syrup for sweetness. When I feel like adding another dimension to this dish, I include veggies. Before I cook the matzo, I chop some veggies, saute them in butter, and then add them to the matzo-egg mixture before cooking it like a pancake. Delicious any way you try it!

CARROT SALAD: Refreshing Snack

2008-04-09T08:23:00.000-07:00

Sometimes I'm not sure what I feel like eating, and on those days a fresh carrot salad truly hits the spot. The carrots mix well with many different seasonings, so it is easy to match this salad to any mood. I always have carrots on hand since they keep in the fridge for weeks and weeks. They are my go-to food when I am low on other things.

To make your own carrot salad:

First, just grate some carrots. Coat the carrots with a little olive oil, flax oil, or plain yogurt. Squeeze in some lemon, lime, or orange juice. If you have fresh herbs, chop them up and add them in too. If you like, add in raisins, minced garlic, and/or some finely chopped vegetables, such as leeks or small bits of broccoli. Don't forget a little salt and pepper. Toss it all together, and there you have it!

Experiment and see what you come up with! Taste along the way. Make your carrot salad in quantity so you have leftovers to put in lunches for a few days. Carrot salad not only makes for a simple snack or side, it's also an easy to prepare and much appreciated party dish. Your friends will gobble it up!

HOMEMADE PASTA: Broke Gourmet

2008-04-05T11:35:00.000-07:00

When I have next to nothing in the house, I make homemade pasta. It is fun to make, so delicious, and cheap!

Pasta makers seem to start at about $50, but I fell into good luck when a coworker picked one up for me at Marshall's for $15! So keep your eyes open when you're at discount stores that sell cooking supplies, and look for sales at the other shops too. My pasta maker is one of my most beloved cooking tools. Pasta can also be made without a pasta maker, so don't let that hold you back. It just takes a little more muscle, and it takes on more of a homemade-looking style. No matter how you roll out your pasta, you will be sure to enjoy it because nothing compares to making it fresh!

I've been trying out a whole bunch of fresh pasta recipes, and I recently found my all-time favorite. It's from Alice Waters' new book, "The Art of Simple Food." And it truly is so simple.

2 cups flour
2 eggs
2 egg yolks

Just measure out the flour in a large bowl and make a little well with your knuckles. Mix the eggs in a smaller bowl. Pour the eggs into the well, and with a fork, gradually incorporate the egg into the flour, whisking a little flour into the center bit by bit. After the ingredients are all mixed, your dough will likely be sticky. Turn it out onto a floured board and gently knead it for a minute or so.

Alice says to wait an hour and let the dough rest before you roll it out, but I'm usually making dinner right at dinnertime. I just roll it out immediately after making the dough and it's been working fine.

Roll out your dough to your liking, and cut it into strips. Toss it in a little flour so it doesn't all stick together. Boil salted water, pop in the pasta, and bring the water back to a boil. The cooking time will depend on the size of the pasta. Homemade pasta takes a relatively short amount of time to cook. After a few minutes or so it will probably start rising to the top of the pot. Taste it and make sure it's done.

Toss it in some olive oil, butter, or tomato sauce. Add in some veggies, herbs, or anything else you like to eat with pasta. So good!

Recipe © 2007 by Alice Waters.

QUICK SOUP: Easy Work Lunch

2008-03-31T16:30:00.000-07:00

This lunch is so satisfying and easy to prepare. It's a hassle-free way to use up produce in the fridge. And it packs in the veggies, leaving you nourished for the rest of your day.

Tools:

Sturdy Tupperware container that can hold about 3-4 cups of food and can be heated in the microwave
Cutting board
Knife

Ingredients:

1 can of beans, drained and rinsed
Cooked leftover rice, pasta, or grains, about a half cup
Chicken or vegetable stock, about a cup and a half or enough to fill your container about 3/4 the way full
Quick cooking veggies, such as spinach or other dark greens, mushrooms, or broccoli, chopped if needed, about a half cup
Fresh herbs, chopped, about a quarter cup
Lemon half, squeezed
Salt and pepper

The idea is you want to put in a whole bunch of stuff that you like to eat, and things that will cook fairly fast in the microwave. I have found this general combination of ingredients to be quite delicious, but the possibilities for this soup are endless.

The order that the ingredients are listed is the order in which I layer them into my tupperware container. Nothing requires cooking beforehand. I usually make this in about 5 minutes while I am drinking my coffee in the morning. Just open up a can of beans, add in some cooked grains if you have them available, and put in some stock. Throw in a bunch of whole, prewashed spinach, small whole mushrooms, or quickly chop up larger vegetables, like kale. Make sure that longer-cooking veggies, such as carrots, are grated or chopped into small bits so they will cook quickly. Toss in some fresh herbs if you have them on hand, squeeze in some lemon if you want, and add in a couple shakes of salt and pepper. Close up your container, and off to work you go!

Once you are on your lunch break, loosen the lid, pop the container in the microwave for 3 and 1/2 to 4 minutes, eat, and enjoy!