SPICY Broccoli – A Musical Trip Thru the ’80’s : Win a Prize!!!!

Are you into cooking but not that into cooking?  This is for you.  It requires very little work, no proper cooking (just warming up a few little ingredients) and tossing everything together.

Simple as can be and super delish.  This isn’t one for the kiddos, it’s very spicy which I love and now that the weather has finally turned cooler I tend to add even more heat to my meals.

I think of this as a kind of eighties dish so I’m throwing in some hot ’80’s videos for you to get you in the mood.

1 head of  fresh broccoli – cut into florets and washed well (I wouldn’t skimp on the washing part, I just heard a scary story on NPR about food and illness.)

2 cloves of garlic – smashed and peeled

1/4 cup toasted sesame oil

2-3 tbs hot red pepper flakes

2 tsp. soy sauce

In a small sauce pan over low heat add the sesame oil, garlic and pepper flakes.  Allow to warm throughly, remove from the heat and add the hot red pepper flakes.

Discard the garlic, toss to combine well and add the soy sauce to taste.

Allow to sit for two hours in the fridge.  That’s it.  It’s really delicious and the broccoli doesn’t have any of that dry waxy quality raw broccoli gets but retains all its crunch and flavor.

Enjoy!

I really intended to keep it to two ’80’s Videos but I can’t help myself, this is next level.  Any one who wants to write their interpretation of what this video is about or what the pitch to Nu Shooz  was for this video will get some spicy broccoli made by moi, delivered to you at home.   Seriously.

Mashed Acorn Squash and Apples

Poor little acorn squash.  It just doesn’t hold a candle to its sleeker, yummier, cousin the butternut squash.   Last weekend I was chatting about this with some wonderful friends while we were away together in Vermont.

(I didn’t take this picture but I could have, this is what Vermont at this time of year actually looks like.  Unbelievable.)

This got me feeling sorry for the poor little Acorn Squash.  How, nessiebnyc, can we include these little looked over squash into our lives more?

This is the ticket.

This requires very little prep and lots of pay off and will be gobbled up by even the pickiest kids.

2 acorn squash – cut in half lengthwise and seeds and pulp removed

4 apples – any type will do – peeled, seeded, cored and chopped

olive oil

salt pepper

2 tbs. butter

3 tbs honey

t tbs. brown sugar

1/4 tsp cinnamon

Pre heat the oven to 450.  On a greased baking sheet salt and pepper the squash and place them cut side down.  Roast for an hour or until the squash are soft.  While the squash is roasting peel, core and chop the apples.  Toss  the apples with the cinnamon and sugar and place on a greased baking sheet.  Roast the apples for approximately 30 minutes or until soft.  Allow both the squash to cool enough to be able to peel and spoon the flesh into a large bowl, add the cooked apples and mash and stir to combine.

 

 

I like it chunky but you could use and immersion blender or food processor to make it very smooth.  In a small sauce pan heat the butter and honey until simmering.  Add a bit of the hot butter and honey mixture until you have the consistency and flavor you like.  Taste and adjust the salt and pepper as needed.

Enjoy!

While I was enjoying the country life I could have been back here in NYC buying a Banksy.  Sigh.  I wouldn’t trade our weekend for anything but I’d love to have gotten some cool $$$$$ art on the cheap.

http://usnews.nbcnews.com/_news/2013/10/14/20961005-the-ultimate-fake-out-how-i-didnt-buy-a-banksy?lite

In case you don’t know who Banksy is (no one does by the way, he? keeps his identity a secret):

http://www.banksyny.com/

It’s The Great Pumpkin, Charlie Brown – Muffins

Don’t you love that music?

I’m trying to write this while my daughter is crying  on my lap and my son is zooming around so apologies in advance for any nonsense that seeps its way in.

I love the fall, it’s my favorite season and I love all the seasons.    People talk about “good weather” and I know they mean 78 and sunny but I think good weather depends on what time of the year it is.  I’ll take a good snowy day or a dark and stormy afternoon anytime.   Part of loving fall is loving pumpkins and all the other terrific things that pop up in the garden at the end of the growing season.  Pumpkins are 1. adorable, 2. taste great (stay tuned for another blog post about a stuffed baked pumpkin)  3. terrific for you (pumpkins are full of: vitamin A, fiber and beta-carotene which keeps you wrinkle free. Yay!) .   I’ve been in a breakfast rut of late and decided to make a new addition to our mornings, pumpkin muffins.  Like most muffin recipes these are quick and easy and everyone is so happy to have a home-made muffin they won’t notice it only took you a half hour or so to put together.

I didn’t put any raisins or nuts in mine this time but will 100% be adding them in going forward, I’m including them in the recipe but you won’t see any in the pics.

1 1/2 cups oat bran

1/2 cup brown sugar

1/2 cup whole wheat flour

2 tsp.  baking powder  – I woud like to take this opportunity to thank the good people at Davis for making the best container ever.  I love that you can dip your measuring spoon in and level it off right there!

1 tsp. pumpkin pie spice – I tend to think of spice compilations as a bit lame, like buying the greatest hits album and then saying you’re a huge fan of the band but let go of all that, pumpkin pie spice is great and convenient.

1/4 tsp. salt

1 cup mashed pumpkin  (be sure you don’t get pumpkin pie filling)

1/2 milk  – any amount of fat or skim is fine

2 egg whites lightly beaten

2 tablespoons vegetable oil

1/3 cup raisins

1/3 cup  chopped walnuts

Preheat the oven to 425.  Grease a muffin tin with canola oil.

Combine the dry ingredients in a large bowl and whisk to combine, after it’s all mix make a well in the center.   In a smaller bowl mix the pumpkin, egg whites, milk, vegetable oil, then add to the well in the center of the dry ingredients.   Stir until just combined.   Spoon the mixture into the muffin tin filling each up about 3/4 of the way.  Bake for 20 minutes, remove from pan and allow to cool.

Enjoy!

Apple Sauce! & A Couple of Videos

Apples, who doesn’t love them?  We went apple picking on labor day weekend and have just a few left.  Since we’ve all been a bit sick and the kids have had some tummy troubles I decided to make some apple sauce.   I had no thought that I would want to eat it or that it would make it into this blog but it is awesome!   First of all your kitchen (or if you live in a tiny NYC apt. the whole place) will smell like heaven and second of all it tastes SO GOOD.  I would gladly serve this warm with a scoop of vanilla ice cream to anyone for dessert and you could even add a bit of calvados if you wanted to make it extra grown up (though there’s no need).

4 -6 apples – I used a mix of varieties – peeled, cored and diced

1 tsp. cinnamon

1/2 cup water – or a bit more depending on how juicy your apples are

1/4 cup brown sugar – or less if you have very sweet apples

Put all the ingredients in a medium pot over medium heat and cover.  Cook at a low boil for 15 to 20 minutes or until the apples are soft.  You can mash some with the back of the spoon or if you want it very smooth use an immersion blender.  I didn’t mash it at all and thought it was lovely as is.

 

The Andrews Sisters up above reminded me of this:

http://tv.popcrunch.com/snl-lawrence-welk-show-betty-white-singing-sisters-kristen-wiig-denise-video/

 

Enjoy!

Ginger Chicken & A Video For Your Kids

What do you like to eat when you’re sick?  I always got hot and sour soup from the chinese food place when I was little and I still like it.  It really helps with being congested and it always tastes good to me.   Husband teases me that I don’t coddle myself enough food wise when I’m sick (and I think he goes too far in the other direction) but I don’t see why eating bland food is useful (minus some kind of serious stomach issue).

**If you have any little ones home sick (my condolences) this video is sure to cheer them up

We have been passing a mild cold/stomach bug around in this house lately.  It seems a bit early in the year for this sort of thing especially given how warm its been but there it is.  I’ve been feeding us mostly B.R.A.T. (bananas, rice, apple sauce and toast) but that gets old fast and our pediatrician told me to feed the kids more if they want it.  I saw some good-looking ginger in the market and thought, “that’s the ticket!”.  I’m not in any way suggesting this is going to cure you of your cold but it is good so maybe if you have the sniffles it will help?

I got this from Martha so you know it’s easy!

1 3-4 inch piece fresh ginger – peeled and cut into matchstick sized pieces

1 yellow onion – sliced

2 cloves garlic – minced

1/4 cup soy sauce – * I like Bragg liquid amino acids, it really, truly, cross-my-heart-and-hope-to-die tastes just like soy sauce.

http://www.amazon.com/Bragg-Liquid-Amino-32/dp/B0006Z7NNQ/ref=sr_1_1?ie=UTF8&qid=1380894905&sr=8-1&keywords=dr.+braggs+liquid+amino+acids

2 tbs – white wine vinegar

2 tbs – brown sugar (white would be fine too)

1/2 cup sliced scallions

1 1/2 lbs. boneless, skinless chicken breasts – cut into chunks

Peel and cut the ginger into 1/3 inch long match stick sized pieces, soak in cold water for 10 minuets then drain.

In a medium pan over medium heat add enough oil (I used canola) to thinly coat the bottom and add the chicken.  Cook until browned and cooked through, remove to a plate.  Add the ginger, garlic and onion to the same pan and cook until wilted and translucent (about 8 minutes).

Raise the temperature to high and add the vinegar, soy sauce and sugar and cook until the sauce has thickened (about 3 more minutes).

Add the chicken back to the sauce and to heat through.

I served this with plain white rice given our circumstances but I would also steam some broccoli and toss that in the pan with the chicken at the end or even get some chinese noodles.

Enjoy!

 

Kedgeree – A Yummy Rice & Fish Dish

Rule Britannia!

I love those Brits.  I’m sure if you’ve been reading this blog you think I’m a sleek trendsetter but no.  It’s true, mostly I like to hang out with my family, cook, garden, and if the stars are in my favor watch some UK import on PBS.

http://www.imdb.com/title/tt0377253/

My life is sexy and a little dangerous, just like me.

This is Indian food by way of the U.K..   When the British colonialists were in India they ate a version of this and eventually made it their own.  I love Indian food, I think I could eat it every day but any attempt I’ve ever made at cooking it at home has turned out poorly to say the least.  Kedgeree is delicious and super doable for a home cook like moi.   Maybe because the dish is a blending of two cultures it’s easier for a westerner like me to make or maybe because it’s pretty simple but either way it’s delicious and the flavors are different from typical American food.  You can control the level of heat in the dish depending on what kind of curry powder you use.   I used a traditional curry powder but since I like things hot next time I might try it with some Vindaloo curry powder.

1 lb. smoked white fish – flaked *If you can’t get smoked white fish, you can steam some white fish with 2 bay leaves in the water.

1 1/2 cups jasmine rice – cooked

thumb size knob of fresh ginger – peeled and grated

1 onion – finely chopped

2 cloves garlic – finely chopped

2 heaping tbs. curry powder

1 tbs. mustard seeds

2 tomatoes – seeded and chopped

juice of two lemons

2 handfuls of fresh cilantro – chopped

1 jalapeno – seeded and chopped  * optional

Flake the fish and pull out the pin bones, set aside.  In a pot with a lid over medium heat add olive oil a, a pinch of curry powder and a big pinch of salt to the pot.

Add the rice and toss to coat.

After a minute add 3 cups of water and cover tightly with the lid.  When the rice is at a full boil turn the heat down low and allow to simmer until all the water has been absorbed.  Remove from heat and set aside.

In a large pan over medium heat add olive oil, the grated ginger and the chopped onion.

Allow to cook for 8 or so minutes until the onion is soft and translucent.  Add the garlic, curry powder and mustard seeds and allow to cook for another 3-5 minutes,

then add the chopped tomato and lemon juice.

Add the fish and rice to the pan and toss gently to combine.  Add the chopped cilantro and if using the jalepeno and serve.

It’s suggested to serve this with quartered hard-boiled eggs.  I don’t like hard-boiled eggs so I skipped this part but if you are going for 100% authenticity give it a try and let me know what you think.

Cheers!

Salsa Verde – & An Amazing Movie Trailer

  

I think of this salsa a “cheat” because it’s super simple and you can put it on anything to make it seem like a “dish”  even though it’s just this little combination of herbs, olive oil, garlic and capers.  At the end of this post I’ll also give you a different version of this that’s faster but just as good.  I put this on chicken tonight

but it would be great on fish or shrimp.  I made rice to go with our chicken and honestly, it was great on the rice as well.  If you’re lucky enough to have a garden you probably have all of the ingredients at your house which is always a plus.

All these herbs are fresh not dried.

1/2 cup olive oil

1 cup chopped parsley

1/3 cup chopped chives  *it’s 1,000,000 times easier to chop chives with scissors fyi, skip the knife for this herb

1/4 cup drained capers – chopped

1 large clove garlic – minced

1 tsp. chopped thyme

1 tsp. chopped fresh oregano

1/2 tsp. chopped rosemary

1/3 cup fresh lemon juice

salt and pepper to taste

Mix all the chopped ingredients in a bowl and season with salt and pepper to taste.

Make sure to taste it before you add the salt as the caper have their own salt and you don’t want to over do it.

Big news!  Our neighbors in the next building over had their baby!  Why is this interesting?  We can see into this couple’s apt. from our kitchen window and they caught our attention because they both walk around stark naked.  Not such a big deal but the woman was very pregnant and that’s not something you see every day.  Anyway they have their baby!  Congratulations naked neighbors!  All three of them are wearing clothes tonight in case you were wondering, a first as far as I’ve seen.

Since I’ve just outed my self as a peeping tom (does it count if they don’t have shades or shame?);

Stellar movie if you haven’t seen it and great trailer.  Funny to see how much trailers have changed.

The other version of this:

1 shallot – minced

1 clove garlic – minced

1/2 jar capers – drained

1/3 cup chopped parsley

juice of 1/2-1 whole lemon

Olive oil

Salt & Pepper to taste

In a pan add the olive oil and shallot, allow to soften and become translucent then add the garlic and capers.  Add whatever you’re going to cook, the lemon juice and throw in the parsley at the last second.  Season to taste with salt and pepper.

Enjoy!

Vegetable Paella, Ole’!

 

 

I’d like to take a brief moment to pat myself on the back for a week of school lunches packed for my son.  I realize it was only one week and people have been doing this for years for multiple children but for me this was a quite a feat.  Only 38 more weeks to go!

Vegetable paella, what should I say about this?  I had to take a break from pasta and I wanted something that was a different flavor profile from what we normally eat and this fit the bill.  I think it’s great and it’s actually pretty quick.  The weirdest thing about this is that my kids LOVED it.   When I got to the part of the recipe that called for cayenne pepper I just figured I wouldn’t give them any and I wasn’t until my son requested to try it.  Since he wanted it of course my little daughter wanted it too and strangely enough they both ate a ton.   I don’t know what to make of this, it has a kick to it and like most kids they do not like spicy food but this passed the test for them.    It even was requested, supplied and eaten as a school lunch….

 

 

Olive oil

1/2 spanish onion – finely chopped

1 small red pepper – cut into strips

1 small yellow pepper – cut into strips

1/2 bulb fennel  – cut into strips

2-3 cloves garlic – crushed

2 bay leaves

1/4 tsp smoked paprika

1/2 tsp ground tumeric

1/4 tsp cayenne

1 cup Calasparra rice

6.5 tbs sherry – I used Madeira

1 tsp saffron threads

salt

2 cups boiling vegetable stock

3/4 cups fava beans – I used lima beans

1/2 cup peas  – optional

10 plum tomatoes – halved lengthwise

5 small artichokes in oil – drained and quartered

15 or so kalamata olives – pitted

2 tbs parsley – chopped

lemon wedges for serving

In a large pan or dutch oven (I got a new taxi cab colored Le Cruset pot, check it out!)

heat up the oil and gently fry the onion for about five minutes.  Add the bell pepper and fennel and cook for another 5 or so minutes or until the vegetables are soft and golden.  Add the garlic and cook for one more minute.

Add the bay leaves, paprika, tumeric and cayenne and stir well.  Add the rice and stir throughly for 2 more minutes before adding the sherry and saffron.  Allow to boil down for a minute and then add the stock and the salt.

Turn the heat down to low and simmer for about 20 minutes or until most of the cooking liquid has been absorbed by the rice.  Don’t stir the rice while cooking, leave uncovered.

I’m assuming your lima/fava beans are frozen so you can use this time to quickly heat them in boiling water.  I also used about a 1/2 cup of frozen peas as well so I just added those to simmer with the lima beans, drained them both, and set aside until I was ready for them.

After most of the cooking liquid has been absorbed remove the paella from the heat and taste to see if you think it needs more salt but don’t stir the rice and veggies.  Scatter the tomatoes, artichokes, lima beans and peas if using.  Cover the pan tightly and allow to rest for 10 minutes.

After the 10 minutes remove the top and scatter the paella with olives and parsley.  Serve immediately with a wedge of lemon.

Roasted Vegetables & Rigatoni – Granny’s Birthday Lunch

    

My Mom just had a milestone birthday and rather than buying her something she could get for herself we decided to make a birthday lunch for her at our place.  As Granny is basically a vegetarian these days (if you think I’m strict, you should talk to her for a few minutes…)  I naturally had to make a vegetarian lunch for her.  We had a simple green salad, roasted vegetables with whole wheat rigatoni, vanilla cake with vanilla frosting and raspberries and champagne for the grown ups.  It was relaxed, pretty and hopefully a good way to tell Granny how much she means to us.  The little ones doled out lots of hugs and kisses and sang happy birthday to her several times so that probably helped get the message across.  This was super simple and the kids luvvved it, it also makes for great leftovers so that’s happy for someone like me who suddenly has to pack a nut free lunch everyday, yikes!

2 acorn squash – washed, trimmed, and cut into 1/3 inch rings

2 small red onions – peeled, trimmed and cut into 1/4 inch rings

8 – 10 plum tomatoes – halved length wise and cored

12 unpeeled garlic cloves

1 lb. whole wheat rigatoni

salt and pepper

olive oil

1/4 cup kalamata olives – pitted and chopped

1/4 cup pine nuts

1/4 crushed red pepper flakes – or to taste

small handful each fresh basil & parsley – chopped

parmesan cheese – optional

Preheat the oven to 350.  On a large rimmed baking sheet toss the squash and onion with olive oil, salt and pepper and spread in a single layer.

On a second rimmed baking sheet pour enough olive oil on the sheet to thinly coat the bottom then with your hands make sure all of the tomatoes and garlic are lightly coated with olive oil, season with salt and pepper.  Make sure the tomatoes are cut side down.  Roast both sheets of vegetables for approximately 40 minutes.

Using tongs transfer the garlic to a bowl and allow to cool until you can handle them.  Pop the cloves out of their husk and add to a large bowl.

Allow the tomatoes and  squash/onions to cook for another 20 minutes  or until soft.   Put a large pot of salted water on to boil.  Pull the skins off the tomatoes (they will come off really easily) and chop the squash and tomatoes into bite sized pieces.  Once the pot of water is at a full double bubble “boil” and trouble

http://www.potw.org/archive/potw283.html

add the pasta and cook according to package directions.  Once cooked drain the pasta and add all the veggies, the chopped parsley and basil tossing to mix well.  Adjust the salt and pepper to taste.

In a small dry pan add the pine nuts over medium heat.  Allow to toast until just fragrant and lightly browned.  Add a couple of glugs of olive oil, red pepper flakes to taste and the chopped olives.  Allow to heat through and serve on top of the pasta dish for those who want it (probably not little children).

Garnish with parmesan cheese for those that want it.

    

Enjoy!

Kids (& Dragons) Love Tacos!

I’ve been on a vegetarian kick lately.  I was a proper vegetarian for years but then added chicken and seafood to my diet just for convenience.  I still feel better when I eat in a more veggie way so I try to lean in that direction.   I have nothing against eating meat I just don’t particularly like it.   I think I’ve mentioned my kids (and I) are wild about rice and beans so 80% of the time there are some left over in the fridge which makes life easier for all of us.  While you hear about my cooking successes sadly that is not how things always turns out and even worse, sometimes what I’ve made does turn out well but the littles just won’t eat it.  Sigh.  So then it’s to the rice and beans.

2 pints mushrooms – washed, stemmed and sliced

1 yellow onion – diced

3 cloves garlic – minced

1/2 bag spinach – washed and roughly chopped

flour tortillas

guacamole

salsa

red onion

shredded cheese

left over rice and beans

olive oil

salt and pepper

In a large saute pan over medium heat add the olive oil and onions.

Cook until transparent and then add garlic.   Cook for 2-3 more minutes stirring occasionally.  Add the sliced mushrooms, salt and pepper and allow to wilt.

If you’ve never cooked mushrooms before stick with me here.  You put them in the pan and they hardly fit and it looks like nothings going on.  Add a pinch of salt and give them some time.  After a little while they’ll start to give off their water and cook down.  After the mushrooms have cooked add the spinach and taste for seasoning.

Adjust the salt and pepper as needed and remove from the heat.  In a small dry pan warm one side of the tortilla and then the other.

Remove to a plate and add a small spoonful of rice and beans, some of the spinach and mushrooms and top as desired.  I think part of the reason kids like tacos so much is that they get to customize them and kids like to feel like they are in charge (who doesn’t?).

The other reason my kids like tacos is because Dragons Love Tacos.

http://www.amazon.com/Dragons-Love-Tacos-Adam-Rubin/dp/0803736800

This book is funny and features dragons which is important if you are an almost 4-year-old boy.  We love it, I hope you do too.

Enjoy!