Mujaddarah When You Can't Even

Almost a year since my last post? Really? Wow. Time flies when you're.. well, when shit happens. Can we agree 2014 never happened? Cooking-wise, the last fiscal quarter sure didn't happen; from Thanksgiving till New Year's I pretty much lived on cereal and pumpkin pie. My New Year's pseudo-resolution is to get an effing grip and get back to making Food-with-a-capital-F.

But, as my Inner Brat constantly reminds me, it's JANUARY. Getting Inner Brat to agree to expend any mental or physical energy before the Spring Equinox is a lot like dragging a screaming toddler through a grocery store. (That's not even really hyperbole. It really is that exhausting.)

How to break the deadlock of me vs. me? I discovered a great way to force the issue: Hit myself square in the checkbook, because I am cheap. I stopped by Trader Joe's this morning and forced myself to pay money for stuff I swore I'd never buy prepared because it's so easy and inexpensive to make. Yikes, it really stung! But if Inner Brat balks at cooking staples that usually cost me pennies, then I am going to buy them cooked until she recants. Trader Joe's frozen brown rice and ready-to-eat lentils to the rescue.

I took this in 2012, no lie.
I did the onions separately that time.

So, mujarddarah? WTF is that? It's a potential comfort food for us rice 'n' bean lovers; just lentils, brown rice, and a whole mess of super-caramelized onions. Super simple, way greater than the sum of its parts. Sure, it's carb-rich, but it's a better choice than, say, cereal and/or pumpkin pie.

The shopping list is ridiculously short: Onions (I buy frozen chopped now. Yes, I am that lazy), lentils (the little green ones, aka French green lentils, work best), and brown rice. If you're feeling the veggie love, add a couple of carrots and a handful of chopped spinach. Spices are your call, but I like cumin and smoked paprika. If you buy the three main ingredients frozen/pre-cooked, you can have this put together before Inner Brat realizes she ain't gettin' Lucky Charms OR Costco pumpkin pie tonight.

Google mujaddarah (or m'jaddarah) and you'll find a butt-ton of recipes with innumerable variations, but the one point of agreement is the heavily-caramelized onions. The lentils and rice, no matter how exquisitely spiced, ain't nothing without those onions.

Mujaddarah (for When You Can't Even)
Adapted from: everyone, mainly this one
Makes: 2-4 servings
Takes: < 30 mins with precooked rice and lentils

Ingredients
1 to 2 cups sliced or chopped onion (frozen is fine)
2 cups cooked brown rice
2 cups cooked lentils (preferably French green)
1 Tblsp ground cumin
1 tsp smoked paprika
Olive oil
Salt and ground black pepper
Water
1 cup chopped carrot (optional)
A handful or two of chopped fresh spinach, or even an equivalent amount of frozen chopped spinach (optional)

Method
Heat a non-stick skillet (large enough to hold 4+ cups with room to spare) over med. heat. When hot, add a tablespoon or two of olive oil and the onions, sprinkle with a little salt. Spread them out in a uniform layer and turn the heat down a bit so they can cook slowly without constant attention.  Stir occasionally while you do other things.

Chop the carrots and spinach, if using. If the lentils and/or rice are chilled or frozen, nuke them in the microwave to get them to at least room temperature. If using carrots, add them and a little more salt when the onions are mostly cooked through, stir to combine, then spread out in a uniform layer. Let the onions (and carrots) cook slowly as long as you can. At a minimum, the carrots should be cooked through and the onions should have some good brown edges. If you have the time and patience, let them go until the onions are really soft and caramelized.

When you can no longer stand the suspense, bump the heat back to med., add the spices to the onions (and carrots), and stir to combine. Clear a spot in the center of the pan and add another tablespoon or two of olive oil, add the lentils, rice, 1/2 cup water, some more salt, and spinach (if using). Stir to combine. If the mixture doesn't seem to have enough liquid to allow it to heat through without scorching, add another 1/4-1/2 cup water. If you added spinach, remember that it will release some liquid. Partially cover the skillet, lower the heat to med. low, and heat the mixture through as long as you can, stirring occasionally, for at least 10 minutes. Add ground black pepper and more salt, if needed.

If it's dinner for one, good luck trying to eat no more than half of it in one sitting.

Is it authentic? No. Is it satisfying? Oh hell yes. Most importantly, Inner Brat is eating real food, although she may get Lucky Charms for dessert. Just a little. Small steps.

Dangerous Knowledge

There is some things a person should not be able to make at home at 8pm on a Saturday night. This is one of them. I am not responsible for what you do with this recipe. Especially if you drop a couple of these in a mug of hot milk with some extra sugar. I know NOTHING.

Photo courtesy of Hannah

Honey Jack Bittersweet Truffles

Ingredients

8 oz (1/2 lb) bittersweet chocolate, finely chopped
1/2 cup heavy cream
2-3 Tblsp Jack Daniel's Tennessee Honey or liqueur of choice (opt.)
High-quality dutch process cocoa powder or powdered sugar for coating (opt.)

Method

Place finely chopped chocolate in a glass or ceramic bowl. Heat heavy cream just to boiling in a small pan or in the microwave. Immediately pour cream over chopped chocolate, cover bowl with lid or a piece of aluminum foil. Let sit for 10 minutes or so, or until chocolate is melted.

Once chocolate is melted, add the liqueur and slowly whisk the cream and melted chocolate together till smooth. Cover bowl and place in fridge for a couple of hours until set. If you can.

Scoop the solid ganache (yes, that's what you just made) approx. 2 Tblsp at a time onto a lined sheet pan. If it's warm and the ganache starts to melt, place the pan in the fridge and let the ganache re-solidify before proceeding.

Roll the scoops into balls, then roll the balls in the cocoa powder, or powdered sugar, or anything else you can think of. If you don't want to coat them -- like, say, if you doubt they'll be around long enough to warrant the extra attention -- you can wrap them individually in plastic wrap.

Like I said, I know NOTHING. You're on your own.

Wow, that was a year! Also, ginger.

Whelp, as you can see, the Year of Beans & Rice project didn't go quite as planned. I did have an excuse: A week after my last post, I subbed for a bass player in a local band, which led to playing bass in another band, which led to A BOYFRIEND! And we're even still together, almost ten months later. Who knew that leaving my couch could have such extensive repercussions?

Between that, and the fact that I am now the "weekend parent" and only have to cook for the boy a couple times a month, I spent much of 2013 not-cooking, a situation I am slowly trying to rectify. It's going to be painful -- I am so very used to not-cooking -- but there are several compelling reasons *cough* financial *cough* to nut up and get back in the kitchen.

This pic is from David Lebovit's blog.
Isn't it gorgeous?

To start off the new year (and hopefully new habits) I gotta share what I made yesterday. I was home sick from work and through some random combination of firing neurons and a questionable stomach, I decided to make ginger tea from the ginger root I had in the freezer*. First attempt was lackluster, but a little more searching turned up David Lebovitz's recipe for Fresh Ginger Syrup.

David Lebovitz has never let me down, and the perfect combination of just enough ginger on hand and way too much free time led to success. The only tricky part was determining when it was reduced enough. Next time I'll measure the depth of the water in the pan with a bamboo skewer and mark the halfway point to use as a gauge.

So far I've only used it to sweeten cups of green tea, and it's brilliant. I want to try it in sparkling water and in hot lemonade, but I have a feeling it's not going to last long enough for me to go buy lemons. I blame the virus, not my complete lack of self-control. :)

Long story way short, if you like ginger, this is well worth a try.

 *NOTE: Oh yes, you can keep whole ginger root in the freezer for a LONG time in a freezer-weight zip-top bag.

Müceddere: Rice Pilaf with Onions and Stuff

Can't believe February is halfway over already. I'd best get something posted! I hope two posts per month doesn't turn out to be an overly optimistic goal. That would be embarrassing.

Mmmmm... Müceddere!

This recipe is a newcomer to my bean-and-rice repertoire. I've not cooked much Middle Eastern cuisine, and I've been pleased to discover some very tasty offerings, especially lentil dishes. Lentils are lovely because they (usually) take way less than half an hour to cook.

And that brings up a point I am learning (the hard way, as usual) about beans. If you are cooking dried beans/legumes/whatever, the stated cooking time is a suggestion, a rough guess at best. I think Those Who Write Recipes put a number down because it would be silly to say the cooking time is anywhere from an hour to a day, which, in some cases, isn't far from the truth.

You may be thinking, "But why so variable? It's just a bean. How hard can it be?" Ha! That is exactly the point: How hard (read: old) is your bean?

I am not a bean scholar, but the age of a bean can affect its cooking time, even with as tiny a morsel as a lentil. Unfortunately, there might be no way to know how old that bag of lentils in the store is. Older beans are drier and they take longer to cook. That's one of the reasons bean recipes usually direct you to soak beans overnight, to level the playing field.

Long story short, Know Your Lentils. When uncorking a new bag of lentils, allow plenty of time to cook that first batch. Let them simmer 15 mins. then start checking. Make sure there is no crunchy stuff left in the middle before calling them done. Store the rest of the bag in a sealed container. Lentils are usually exempted from the pre-soaking requirement, but if you find your lentils take much longer to cook than advertised, pre-soak those bad boys next time.

Coincidentally, last night on America's Test Kitchen I happened to catch the last few minutes of some bean-cooking tips, just in time for this post! Brining beans (soaking in salt water) is supposed to be even better than soaking in plain water. I must try that.

Recipe? Oh yes, the recipe. There is a recipe, I promise. Couple of notes: This is relatively simple, seasoning-wise, so the caramelized onions, cumin, and smoked paprika are key. You can't go wrong with more onions or cumin. Be sure to see the note at the end about slicing onions.

Müceddere: Rice Pilaf with Onions, Lentils, Chickpeas, and Orzo
Adapted from this recipe
Makes: 2-4 servings
Takes: 45 mins., depending on how cooperative the lentils and onions are.

Ingredients

2 cups cooked brown rice, warmed

1/4 cup lentils (preferably green)
1/4 cup orzo pasta

2-4 Tblsp oil
1.5 cups sliced onion* (1 med. lrg.)
2 tsp sugar
1 Tblsp lemon juice
Salt & black pepper, to taste

1 - 15 oz can chickpeas, drained
1 - 15 oz can's worth of tomato products (diced, crushed, sauce, or a combo)
1 Tblsp ground cumin
1 tsp smoked paprika
1/4 cup chopped cilantro or parsley (opt.)

Method

Add the lentils to 2 cups water in a small saucepan. Bring to a boil, then simmer until they are just about done, 15 mins. in a perfect world. Add the orzo and some salt, bring to a boil, and cook for about 8 more mins., or until the orzo is just done. Drain and set aside.

Heat the oil in a med. saucepan (I use a deep 12" skillet) over med. heat. Add the onions, sugar, a 1/4 tsp of salt, and black pepper to taste. Cover the pan and sweat the onions over med. low heat until they're tender, about 5 minutes. Remove the lid, turn the heat to med., and stir in the lemon juice. Cook, stirring occasionally, until the onions are golden brown. Moderate heat for a longer time produces better results. If you need to raise the heat to get them done NOW, just don't let them dry out, scorch, or burn.

When everything is ready, stir the rice, lentils, orzo and chickpeas into the onions. Add the tomatoes, cumin, smoked paprika, and salt to taste. Mix well. Add a couple Tblsp of water, cover the pan, and let warm through over med. low heat for at least 15 mins. Stir occasionally, don't let it scorch.

Top with chopped cilantro or parsley if desired.

Copyright 2012 America's Test Kitchen

* Random Food Tip 

This is another trick I just learned from America's Test Kitchen. If you're cutting onions to caramelize for onion soup or a dish such as this, slice them pole-to-pole (end to end) instead of crosswise (around the equator). They will be shorter and prevent the sensation of trying to eat really long, stringy noodles.

It amazes me that after cooking for decades, I can still see or read a tip that is so obvious it really makes me wonder why the hell I didn't already know that. This onion tip was one. At some point I'll show you what I just learned about vegetable peelers. That was a real "D'oh!" moment.

Oh, I almost forgot...
Enjoy!

Red Beans and Rice

This is the one that started it all, the very first beans and rice recipe I ever made.

I didn't grow up eating beans and rice, unless you count the Taco Bell that opened up between my house and the high school in the mid 1970s. I'm sure that was my first encounter with refried beans, since the closest thing we had to Mexican food at home was the Ortega box dinner with the hard taco shells and pouch of 'taco seasoning.' Hey, it was Central Indiana. What can I say, other than I loved the heck out of it (and Taco Bell, too.)

Red beans and rice. Very nice!

The first time I ate anything resembling real beans and rice was probably in the 1990s. Somewhere around that time I picked up this recipe. I've been working off the same index card (in my illegible scrawl) so long that I can't remember where this recipe came from or when I first made it. But it's been a family favorite for at least 20 years. I think that 's a good sign.

When this recipe first went into heavy dinner rotation, there was a shop in town that made divine garlic and fennel sausage. It was perfect in this dish! These days I'm pretty much stuck with the ubiquitous Johnsonville sweet Italian, but if I add some extra garlic and crushed fennel seeds, it comes pretty darned close.

Disclaimer: Just so you know, this is not supposed to be an authentic recipe of any regional or ethnic cuisine. It's a simple recipe that everyone in my house will eat, and I can get it on the table in less than an hour under ideal circumstances.

Red Beans and Rice
Makes: 2 - 4 servings
Time: 45 - 60 mins. depending on how fast you can chop and how long you can let it simmer.

Ingredients:

Cooked brown rice

1 lb Italian-style sausage, removed from casing (see note)
1 Tblsp oil
1 cup onion, diced
1 cup celery, diced
1 cup bell peppers*, diced (your choice of colors)
1/2 cup carrot, diced (opt.)
1 Tblsp garlic, minced/crushed
1 Tblsp ground cumin
1.5 cups chicken stock or water
1 - 14.5 oz can red or pink beans, drained (see note)
1 - 14.5 oz can diced or crushed tomatoes (don't drain)
2 Tblsp tomato paste
2 bay leaves
1 tsp crushed fennel seeds (opt.)
1+ Tblsp Worcestershire sauce (use more instead of adding salt)
1 tsp garlic powder (opt., if your sausage isn't garlicky enough)

Ground black pepper, to taste
Hot sauce, crushed red pepper flakes, or Asian chili garlic sauce to taste (see note)

Note: You can tweak the proportions of sausage and beans. When I was in full Flexitarian mode, I cut the sausage as low as 1/4 lb and added another can of beans. As for heat, add crushed red pepper flakes with the rest of the seasonings, but if using hot sauce or chili garlic paste, wait until the mixture has cooked down to preferred thickness, then add to taste.

Method:

Cook sausage in 1 Tblsp oil over medium heat until the pink is gone and it's nice and crumbly. Leave as much of the the grease in the pan as  you want.

Add the onions, celery, peppers, carrots, and garlic; cook until everything is really softened and starts to caramelize. The finer you chop your vegs, the faster this will go. Stir in the cumin and cook for a few seconds until you can really smell it.

Add 1.5 cups chicken stock, beans, tomatoes, tomato paste, and remaining seasonings; heat to boiling then reduce to a simmer. Add more stock/water if needed so it can gently simmer, uncovered, until the tomatoes are broken down and the "sauce" is about as thick as heavy cream, at least 20-30 mins. Longer is better.

Serve over warm brown rice.

As with most liquidous dishes that require simmering, it is always better the next day. Freezes and defrosts very well.

*Random Food Tip:

I buy the bags of frozen mixed bell pepper strips instead of fresh bell peppers. (I pick out the green ones because I hate them, but don't tell, ok?) I started this behavior some years back when the price of bell peppers was ridiculously high, and I never got around to doing another cost comparison. I love having bell peppers available at all times, though, so I doubt I'll go back to fresh anytime soon.

Enjoy!

A Year of Beans and Rice: Intro

Howdy, y'alls! It's been awhile, I know. If it's any consolation, I think of you often but I have a hard time putting virtual pen to paper. Believe me, it's not you, it's me. But I'm sure you've heard that line before.

ENNY-hooze, I eat a lot of beans and rice. They're cheap, it's easy to keep the main ingredients on hand, and I can usually get the meal on the table in less than 45 minutes if I have frozen cooked (brown) rice on hand (see below.) I have a short attention span and my main motivation to cook is to eat (as quickly as possible) something that qualifies are real food and tastes good, and most anything made with already-cooked rice and canned beans is going to meet that criteria. As a bonus, leftovers can (usually) be frozen, so make a double batch and get two meals for the effort of one.

If this sounds like a good idea, read on, my friend.

Since this a year of anything qualifies as A Project, I have to have A Plan, right? My plan is to post twice a month. Many of my favorite rice/bean recipes are already posted here, but I'm going to revisit them and tweak them if necessary. That will give me a few weeks' grace if the well starts to run dry. Not that that would ever happen... ahem. There may even be photos!

About that rice thing:

I've mentioned before that long-grain brown is my rice style of choice (most of the time.) Brown rice takes significantly longer to cook than white rice, and this is where my rice cooker shines. Every couple of weeks I set up a batch of brown rice in the cooker, wander off and get into all sorts of trouble, and when I remember to check it, it's done. I've also mentioned that I cook my brown rice at a straight 2:1 water to rice ratio so it's just done -- the individual grains aren't blown out. Then I freeze it in two cup portions in quart zip-top bags. Dump it in a bowl with a little bit of water, cover loosely, heat in the microwave for a few minutes, and it comes out quite nicely, thank you.

No rice cooker? Try this oven technique from Alton Brown.

And then there's the Dried Bean Issue. I've struggled over the years with varying degrees of success, but I've recently made some progress in this area, so maybe we'll talk about that, too.

Ready? Let the Year of Beans and Rice begin! I'll be back by the end of the month with a recipe, I promise.
(we all know how good I am at honoring those, don't we?)

Project Weeknight: Kinda-Brazilianish Beans & Rice

Since I stopped posting regularly I've had a devil of a time keeping up with new recipes I've tried, what I've liked, changes I made, and so on. I tried a new dish tonight that worked out so well that my son declared that it's going into the regular dinner rotation. I can't let this one get away!

It came to me via my friend Matt's blog* (where he linked to this recipe.) It's one of those dishes that is many times greater than the sum of its parts. Simple, fast, and delicious, just the way I like it.

Pinto beans, which we know and love, and bacon combine to almost remind one of the classic canned bean & bacon soup, always a favorite. The rice, cooked pilaf-style with onion, is a nice surprise.

I can rarely make a recipe as written, and this was no exception. Since this was our main dish, I used more bacon than called for but drained off half the fat before adding the garlic. You could omit the oil altogether and just rely on the bacon grease. I doubled the beans and added some refried beans (hey, they're pintos too!) instead of the traditional spoon-mashing step. I also used pre-cooked brown rice* I had in the freezer instead of cooking white rice from scratch, and it worked out great.

But be sure to read through the original recipe so you get the idea of how it should be done, ok? Check out Matt's blog, too, because he and his wife Holli are hilarious, adorable, and amazing. And I'm not even related to them, so you know it's true.

Geez, it's already taken me almost as long to write this as it did to make it, so let's get to it already!

Kinda-Brazilianish Beans & Rice, aka Matt Beans
via The {UN}eventful Life, adapted from Authentic Brazilian Cuisine

Serves 2, with some beans leftover.

Brazilianish Rice

1 Tablespoon oil
1/2 cup chopped onion
2 cups pre-cooked brown rice, thawed if frozen
1/4 - 1/2 cup water
Salt to taste

Heat oil in non-stick skillet over medium heat. Add onion and cook until it just starts to brown. Add rice, stir until heated through. Add water, bring to simmer. Reduce heat, partially cover, and cook (stirring occasionally) until water is absorbed. Remove from heat, cover, and set aside.

Brazilianish Beans

1 Tablespoon oil (opt.)
2 teaspoons (1-2 cloves) minced garlic
2 (thick) or 3 (thin) slices (uncooked) bacon, diced (or even more if you're so inclined)
2 cans pinto beans, rinsed well and drained
1/4 - 1/3 can refried (pinto) beans (opt.)
1/2 - 1 cup water
Salt and pepper to taste

Heat oil in saucepan over medium heat, add bacon, and cook until almost done. Add garlic, cook another minute, then add pinto beans. You can mash some -- maybe 1/4? -- of the pintos with a spoon to thicken the dish, or you can add the refried beans. Add water, bring to a simmer, and cook, stirring occasionally, for at least 15 minutes, longer if you have time, to let the bacon-y essence permeate those beans. Add more water if necessary to keep it from scorching. The "gravy" should be at least as thick as heavy cream. Salt and pepper to taste.

I served it with completely un-traditional grated Monterey jack cheese and diced tomato. I'd have added avocado if I'd had one. We eat a lot of faux-Mexican so I knew these familiar touches would bring the dish squarely into my son's comfort zone. And it did!

* Oh yeah, about the rice: The amount of water you'll need depends on how 'cooked' your rice is. I make large batches of brown rice, portion it in two-cup bags, and stash them in the freezer. I use a straight 2:1 water:rice (brown rice usually calls for more water) so the rice grains are intact and are not clumpy at all, just barely done, I suppose. I used 1/2 cup of water in my pilaf and probably could have used more. If your rice is fully done and the grains are "blown-out" you may have to modify the pilaf-ing of it. Or just follow the original recipe. It's all good. Oh, so good.

GRAVY!

I don't go to IKEA very often (it's over an hour away, and somehow it costs me $500 each time) but I freaking love the meatballs, so I've taken to buying a couple bags of them when I visit. First time I did I also picked up a pouch of their gravy mix... and lost it. So I have these meatballs cooking away, AND NO GRAVY! What to do?

Why, search the interwebs, of course.

It's taken a few iterations, but here's what I have settled on as my favorite version:

Close-enough Swedish Meatball Gravy
(cobbled together from various recipes)

NOTE: Technically you're supposed to de-glaze the pan the (from scratch) meatballs were cooked in with the stock but that hasn't happened yet at my house.

1/2 cup dairy*
(*half&half, cream, or most of a 5 oz can of evap. milk <-- what I use)
2 Tblsp flour
1 cup beef stock*
(*I use a cup of water with good-quality beef soup base, aka bouillon)
1 Tblsp soy sauce
 Salt & Pepper


(opt. step 0.) De-glaze the meatball pan with the stock. Ha.

Heat the stock to boiling, Add flour to dairy, whisk till blended. Add slurry and and soy sauce to stock, return to boil, and simmer till thickened. Add s&p to taste.

Soy sauce? Yes, soy sauce.  Believe it or not, it shows up in multiple "authentic" recipes I found. I have also discovered that I like the evaporated milk version the best. Besides, evaporated milk is the perfect emergency coffee creamer, so go get some right now. Some recipes add a little nutmeg. Seems like a good idea, but I haven't tried it yet.

Make up some boiled or mashed potatoes, crack open the jar of lingonberry jam,and you're good to go. If I'm feeling generous, I'll saute up some cabbage to stand in for a vegetable.

Enjoy!

Where is that saddle, anyway?

Is it still blogging if I only post every five months?

Not even going to bore you with what's been going on around here, but overall it has been OK. Not easy, but OK. And I am thrilled with OK.

I did drop a few pounds (depending on what day it is) and I manage to put something resembling food on the table most days. I've succeeded in cutting my fast food consumption way down (except for the Diet Coke) but the green smoothies fell off the list pretty quick. These days I'm using the Costco canned weight loss shakes for lunch. Perfect nutrition it's not, but if it keeps me out of the Burger King drive-through, I'm all for it.

The newest issue is that my son started ADD meds about month ago. It had made his school life SO much easier, however... it has cut his appetite. This is a problem because at 11 years old, he was 5'1" and 90 lbs when he started and he hasn't even begun having the massive growth spurts I know are coming.

So I'm trying to lose weight while trying to get him to gain. I'm cooking more meat (not a lot, but more than I was) and am sticking to things I know he likes, since without the driving force of hunger, he will simply not eat something if he's not attracted to it. Plus, he does leave more food on his plate, which means my bad habit of eating what he leaves behind has become an even worse habit.

And desserts. Did I mention desserts? Let's not go there right now, OK?

Anyway, I have a couple of new Project Weeknight recipes that I can count on him eating most of, most of the time. This one came about because I bought a box of 24 packages of ramen noodles at Costco. No, I don't know why.

Quasi-nutritious Ramen Soup

Per serving:
1 package of ramen noodles, flavor packed discarded
2 cups chicken stock
1/2 Tblsp. veg oil (or olive oil, or butter)
1/2 small onion, thinly sliced or julienned
1/4 cup julienned bell pepper strips (color of your choice)
1 cup (handful) thinly-sliced cabbage
1 sm.-med. carrot, thinly sliced or julienned
splash of sherry or white wine (or water)
salt & pepper to taste
soy sauce, chili garlic paste to taste (opt.)

Bring chicken stock to boil, add noodles and cook per package directions.

Heat oil/butter in a skillet on med-high. Saute the onions and bell pepper until slightly caramelized. Add carrots and cabbage, salt, pepper, and a splash of sherry/wine/water. Cover and let vegs steam for 3-4 minutes or until desired texture. Check seasoning of vegs and adjust.

To serve: Pour noodles and stock in bowl, top with vegs and desired condiments.

Notes:

• I am just guessing at the amount of vegs. Use whatever amount/proportions look right to you.


• Sometimes if I'm in a hurry I will nuke the carrot slices for a minute to get them started.


• Red pepper flakes would be nice. Maybe add those with the onions and bell pepper.


• I keep meaning to get some edamame to put in there.


• Instead of cabbage, you could throw a handful of fresh baby spinach in the bowl on top of the noodles.


• Hey, how about tofu cubes, or cooked chicken?

Not going to win any awards, but I figure it's a half-step up from Blue Box and frozen peas.
 

Surviving Catastrophic Life Changes

I'm sure most of you (if there are any of you left) already know that things went downhill fast and Hubby passed away near the end of September. It's impossible to believe it was almost two months ago.

I'm not going to whine about how much it sucks (lots) or how hard it is (very) 'cause I already have other outlets for that. Here, I can write about other things, like, say, food.

So let's do precisely that, shall we?

Once Hubby was no longer able to eat, my diet consisted mainly of Diet Coke and fast food. Surprisingly, I didn't gain any weight but didn't lose any either (blast you, comfort eating!) Then came condolences in the form of food gift baskets and of course I had to eat those. It would be rude not to, you know. Let's just say I got REALLY used to not cooking.

So now, two months post-apocalypse, I'm digging myself out of the trench, food-wise.

The first order of business has been to get back into getting real food on the table on weeknights. I am so grateful for my Project Weeknight archives! Yeah, I still pulled out a few more Blue Boxes than I'd like to admit, and once I even resorted to stacked cans of faux-Chinese food (FAIL!) but I'm getting there.

Now that the food gifts and Halloween candy are gone, I'm trying to get some weight off. Fast food has been officially demoted to emergency status only. I'm not quite ready to give up my daily Diet Coke, although this cold weather we're having is stifling my urge to run out and get a tall frosty one, IYKWIM.

Since lunches at work have been notoriously fast-food-centric, I'm using my Blendtec blender (LOVE!!) to make myself a green smoothie to take to work every day for lunch. It's only been a week, but the scale is starting to inch down just a bit.

Basic Green Smoothie
Based on Angela's Green Monster Smoothie and Alton Brown's Buff Smoothie

Makes ~32 fl. oz.

8 oz. frozen strawberries/mixed berries, by weight
4 oz. frozen mango or peaches, by weight
1 med. banana, sliced (~ 4 oz.) (see note)
2-4 oz. greens, by weight (see note)
12 fl. ounces milk of choice (I use unsweetened almond milk)
Other add-ins as desired (flaxseed, protein powder, whatever)

Blend following your blender directions, treating the frozen berries/mangoes as ice.

Notes:

• Since steamed greens are more easily digested, I buy raw kale and spinach, rough chop, and steam in the microwave. I then freeze them in zip-top bags in thin layers. Then I just break off what I need. I also sometimes include some romaine lettuce; raw, of course. It adds a really, um, earthy flavor, but I learned in my BAS days that romaine is amazingly full of nutrients so I suck it up.


• I buy bananas in large quantities, let them get fully ripe (or even a little past) then peel them and freeze them in a single layer in a zip-top bag.


• Also, since I am very lazy in the morning, on the weekends I'll portion out several zip-top sandwich bags containing 8 oz. frozen berries + 4 oz. frozen mangoes/peaches. Then all I have to do in the morning is grab one of those, one banana, break off some greens, and I'm ready to whirl.


• My blender instruction say to put the liquid and unfrozen stuff in first, then the frozen stuff on top. If I have frozen bananas, I thaw the frozen berries/mangoes in the microwave for a minute and put that in first, then slice the frozen banana on top. If I have a room temp banana I put it in first and the frozen fruit in last.

I don't know how long it's going to take me to get sick to death of these things, but if it gets me through the holidays, I'll be happy.

My latest discovery has been homemade Larabars. I completely burned out on bars during my briefly-successful-then-disastrous attempt at Atkins some years back so I'd never even had a Larabar, but for some reason I decided I had to try making some. They are fabulous and, miracle of miracles, my son loves them too. I made a small batch of Fudge Babies for dessert last night and they were perfect!

I'm taking the fact that I even care about real food a good sign. Here's hoping I can keep it going for awhile.
 

Why I >heart< the interwebs

(Like the new banner? That's what happens when I'm stuck at my desk with a paint program on my computer and no real work to do.)

How did I ever manage to cook before the interwebs were invented? I constantly scour my favorite food blogs and websites for recipes. I keep track of them in a blog that I use as a virtual shoebox. I write them up here so I can find them when I lose the scribbled-up printout in the pile that is my hard-copy recipe collection.

BTW, do people even say 'printout' any more?

The interwebs came to my rescue again, when I was trying to figure out what to cook for my first dinner post-freakout, I went into an absolute search frenzy and ended staring at a wonderfully simple veggie chili recipe on Chow.com. Even though I already have many vegetarian recipes, I felt the need for something new, and it fit the bill perfectly.

Of course I had to fuss with it so it's not quite so basic any more. Here's what I got.

Post-Freakout Bean & Veggie Chili
Adapted from The Basics: Veggie Chili on Chow.com

1 Tablespoon oil
1 onion, chopped
1 carrot, peeled & diced
1 stalk celery, chopped
6-8 oz mushrooms, finely diced (opt.)
1 bell pepper, seeded & diced (I prefer non-green)
2 cloves garlic, minced
1 cup frozen corn, thawed
1-2 Tablespoons ground cumin (to taste)
1-3 teaspoons chili powder (commercial mix or otherwise, to taste)
2 teaspoons unsweetened cocoa powder (opt.)
1 teaspoon smoked paprika (opt.)
1 med. zucchini, diced
1 - 16 ounce jar salsa, you choice of heat
3/4 cup water (more if needed)
1 Tablespoon tomato paste
2 - 15 ounce cans of any kind of beans, drained & rinsed
Salt & pepper to taste

Heat the oil in a pot over med. high heat. Add onions, celery, and carrot, season with a little salt & pepper. Cook, stirring frequently, until onions start to brown.

Add garlic, mushrooms, corn, and bell pepper. Cook, stirring frequently, until mushrooms start to brown. If the corn starts to brown, that's even better.

Add spices, stir until spices are warmed and fragrant.

Add the zucchini, salsa, water, tomato paste, and beans. Bring to boil, reduce to simmer, and simmer for 10-15 minutes (minimum) until veggies are all cooked and chili reaches desired consistency. Adjust seasonings.

Serve with avocado, grated cheese, sour cream/yogurt, whatever floats your boat. I often serve chili over rice.

Notes:

• The longer you simmer, it the better it will be.


• I used a can of pintos and a can of black beans, but just about anything will work. Well, I'm not so sure I'd use chickpeas, but that's just me.


• The original recipe calls for canned tomatoes but they are usually too tart for my guys. My new trick is to use salsa + water + tomato paste and seems to do the trick.


• I added diced mushrooms for a fake ground beef feel. You can leave them out if your audience objects.


• I like to add smoked paprika for that smoky flavor without the heat of chipotle, but YMMV.


• I have been known to thicken chili with a little masa harina/water slurry right at the end. Didn't do it this time, but I might next time.

So there. It's a fair amount of chopping, but it did get done in time to qualify as Project Weeknight.

Everyone ate it. And that's why I >heart< the interwebs.

What to eat

I'm so predictable, aren't I? You knew that if you just waited a few days I'd calm down, and I have.

Even though I am no longer completely freaked out, the message from the book did stick with me and I'm making good strides at incorporating some changes.

(Could that sentence be any more non-committal?)

Seriously, in the last week or so I've struck most of the sugar, cheese, butter, and meat from my diet, and it wasn't as tough as I thought. Except for bacon, the meat was easy to eliminate since I don't it cook much of it anyway. However, I do have to figure out what to do with the two pounds of bacon and three pounds of chicken thighs in my freezer. The butter? Well, insert heavy sigh here. I still indulge occasionally but I'm trying not to make it an automatic part of my meals any more.

More importantly, I've made good strides in adding more vegs to meals. My go-to meals had become increasingly bean-n-grain-centric and that is a really hard habit to break 'cause more vegs => more prep work. It may be a little early to declare Mission Accomplished, but it's been going OK, at least for the past week. Hubby suggested we sign up for a CSA to kind of force us out of our rut and it's been a good move. The one we signed up with is fairly customizable so I won't end up with a box full of celeriac, fennel bulbs and Brussels sprouts. Brussels sprouts aside, I am making an effort to expand my repertoire. For example, this week we got mustard greens, which I've never even had. Now I just have to use them before they turn into green goo in the crisper drawer.

But enough about that -- I am way behind in sharing recipes! Back in March I made Penne w/Butternut Squash & Sweet Italian Sausage and it was really good. Now I would have to cut the sausage way back, but it would be worth trying.

Also, I have another couple of 'post-freak out' recipes that worked out pretty well. I'll post my final versions of them soon.
 

Killer 'quiles

I often go on these random blogwalks that land me in the most unexpected places. A most recent one landed me on this recipe for Chilaquiles, which I learned is a Mexican comfort food, a way to use up stale tortillas, and often eaten for breakfast. Kind of like French toast (aka pain perdu) without the syrup.

I am always looking for an excuse to eat corn tortillas so I had to give it a try. I knew frying the tortilla chunks and making homemade salsa would not be Project Weeknight-friendly, so I opted for a bag of tortilla chips and a jar of a nice-looking salsa verde (green salsa).

Assembly was ridiculously simple. I dumped the salsa (16 oz jar) into a skillet and heated it to simmering, then added chips until it seemed like it wouldn't take any more, about probably five ounces by weight. I started to worry it would be too dry so I added about a 1/3 cup or so of chicken stock. I turned the chips over to be sure they were coated, then let them soak and heat through for a few minutes.

I had sold it to my son as a way to eat nachos for dinner, so I carefully moved the mass into a small casserole dish, added a layer of dry chips, and grated a half cup or so of Monterey jack cheese on top. I slid that into the toaster oven until the cheese melted. I served it with our favorite black bean and corn dish, avocado, and chopped tomato.

I'm sure it was not the most health-conscious dinner I've served (carb, much??) but it was pretty darned good. I could probably bake some plain tortillas next time, but the lure of opening a bag of tortilla chips and a jar of salsa and calling it dinner is pretty irresistible.

Hey, I haven't posted our now-standard black bean and corn concoction. I'm sure I learned it as a component of other recipes (like maybe this or this?) but it has kind of morphed into its own thing. We now serve it any time we make Mexican food. It pretty much takes the place of ground beef for us.

Black Beans and Corn
1 cup frozen corn
1 Tablespoon oil
1 small onion, chopped
1 bell pepper (red, yellow, orange), chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 Tablespoon ground cumin
1-15 oz can black beans, drained and rinsed

Heat a skillet really hot, then add the frozen corn and bell pepper and toast until, uh, it starts getting brown and toasty. Set aside.

Heat the oil in the skillet. Saute the onion and garlic, add the corn and bell pepper, then add the spices and cook until fragrant. Add the beans and heat through.

Anyway, Husband and son both loved the chilaquiles. I thought my son might balk at the green salsa but he didn't even seem to notice. I may try my trusty Pace Picante next time.

Next time you're tempted to toss a bag of chips and a jar of salsa on the table for dinner, try chilaquiles instead. It's much more civilized.
 

Kind of a menu

I was reading back over my posts from last April, particularly the Hot Cross Buns and the holiday dinner we made for friends, and I was shocked at how motivated I was. This year it looks like I got nothin'. I ordered Hot Cross Buns from a small local bakery (they were great!), I didn't color eggs, and we just now decided what we're cooking for Easter dinner tonight. I'm not sure I can even call it Easter dinner since we don't celebrate Easter, but old habits die hard.

Yesterday we took a drive down to a local butcher shop to see if by some fluke they had any hams left. They smoke their own and from what I remember they are fabulous. Unfortunately they only had HUGE hams that would feed the three of us for about a year so we just picked up a ham steak and called it good. We'll probably just broil it plain.

What about sides?

We have a couple of sweet potatoes laying around, and the Hubby suggested we try simply pan-frying slices. He'd had them that way once and gave it many thumbs up. That'll work.

I have recently become enamored with roasted cauliflower. I'd recently seen a recipe for a whole cooked (steamed, really) cauliflower, and it took just one quick search of the interwebs to find the method to roast a whole head on Epicurious. We'll skip the dressing, though, and just use the homemade mayo we'll already have on the table.

Ummm... homemade mayo? It's for the artichokes I'm hoping to find, mayo being the traditional accompaniment for artichokes in Hubby's native (northeastern California) cuisine. We haven't had artichokes in awhile, and this seems like a good excuse. BTW, artichokes are an excellent mayo delivery device, if you're too embarrassed to eat it off a spoon.

We needed one more side. Hubby suggested a salad, but I am embarrassed to admit I am still pretty burned from the Year of Salad. We finally decided on a simple iceberg wedge with homemade Thousand Island dressing, just because it's fun and includes more homemade mayo. And sometimes you just need a huge hunk of iceberg, you know? Or is that just me?

I'd like to say I'm making/baking a delicious dessert, but we're going to have to settle for a buffet of the three pints of Ben & Jerry's in the freezer. Don't judge, they were on sale. :)

It's pretty low-key, but I'm excited to try the roasted head of cauliflower. I'll let you know how that works out, 'k?
 

Project Weeknight Update: Faster Santa Fe Rice & Beans

OK, I haven't been real fired up in the cooking department, but I did figure out a way to make a fast, easy dinner even faster. You know the saying about if you want some thing done efficiently you should find a lazy person to do it? Well, that would be me.

Last night I wanted to make my Fast Santa Fe Rice & Beans but I didn't have a can of tomatillos, and I didn't feel like chopping an onion, but I did have a jar of mild salsa in the pantry. I knew from my experience with this quinoa soup recipe that salsa is simply tomatoes, onions, garlic, peppers, and herbs already chopped up for you. Score!

Even Faster Santa Fe Rice & Beans
(Based on this and this)

Serves 4

3 cups cooked brown rice, reheated
1 bell pepper, red, orange, or yellow, diced (Opt., but I had it on hand)
3/4 cup frozen corn kernels
1-2 teaspoons chili powder
2-3 teaspoons ground cumin
1 - 16 oz jar salsa (I use Pace Mild because it's what we like. Shut up.)
1 - 15 oz can black beans, drained and rinsed
1-2 teaspoons lime juice (opt.)

Heat a dry skillet on medium high heat until fairly hot (no oil), then toss in the corn and bell peppers. Toast them, stirring and shaking the pan, until you start to see scorched bits.

Reduce the heat to medium and add the dry spices, stirring to coat. Then add the jar of salsa and the beans. Bring to simmer, reduce heat, and let simmer for a few minutes. Add a little water as needed.

Add the preheated rice, stirring to combine, and heat through. Again, add water as needed, just enough it keep the rice from drying out. Taste, add salt and lime juice as needed.

Serve with some grated cheese and diced avocado if you have it.

Have I told you my favorite way to reheat rice? Stop me if you've heard this one: Place rice in a microwave-safe dish. Add a splash (no more than a tablespoon or so) of water per cup of rice. Cover (but not so tight that the lid will pop off) and nuke on high in two minute increments until the rice is nice and steamy throughout.

I wonder how many nights a week I can get away with making this dish?

Canning the cans

Back when I revamped my eating style, I stopped buying canned soup. It was a pretty easy step actually; I can't remember the last time I cooked with canned soup, and I quickly found suitable replacements for my old standby lunches: tomato soup (Note: do NOT add the cloves!) and bean & bacon soup.

But every once in awhile, there is a dish that screams for canned cream of mushroom soup. I grew up in the Midwest -- canned cream soups are part of my heritage. So what to do? It took a little research to realize that a well-flavored white sauce like you use for a pot pie fills the bill nicely.

Husband made the recipe below for us the other night and it took all of my willpower to not scarf up the remaining three servings (of 6) all by myself. What can I say? Sometimes a gal just needs her a big mess of some tuna hot dish.

No-cream-soup Tuna Noodle Casserole
(Adapted from The Complete Book of Pasta and Noodles by the Editors of 'Cook's Illustrated'.)

For topping:
1 cup bread crumbs, crushed potato chips, saltines, grated cheese, or whatever your native culture requires. If you're using bread crumbs or saltines, combine crumbs with 1.5 Tablespoons of melted butter (in addition to the butter below)

3/4 lb noodles (uncooked weight)
2 Tablespoons olive oil (or your cooking oil of choice)
1/2 pound button mushrooms, cleaned and sliced thin
2 medium onions, finely diced
1 non-green bell pepper (or 1 cup frozen pepper strips,) diced.
4 Tablespoons butter
1/4 cup AP flour
3 cups chicken stock
1 Tablespoon lemon juice
1/4 cup fresh parsley leaves, minced (opt.)
12-14 ounces canned solid white tuna, drained (oil or water packed, or pouches)
2 cups frozen peas

Heat over to 350 degrees. If using bread crumbs or saltines for topping, you can bake the butter-crumb mixture in oven 15 mins. or so if desired.

Cook noodles per package directions in salted water. Dump the peas into the pot for the last minute or so, then drain and pour noodles and peas into a 13" x 9" baking dish.

While noodles are cooking, saute the vegs: Melt 2T oil in skillet (med. heat) and saute onions, peppers, and mushrooms until onions are soft and mushroom liquid evaporates (~10 mins.?) Add salt and pepper to taste, add to noodles and peas in baking dish.

Melt remaining 4T butter in skillet (med. heat) and cook until foaming stops. Whisk in flour and stir constantly fir 1 to 2 minutes until flour starts to turn golden. Still whisking, slowly add chicken stock. Raise heat to med. high, bring to simmer, and cook until sauce thickens, 3-4 minutes.

Remove sauce from heat and add the tuna, lemon juice, parsley, and salt & pepper to taste. Pour over contents of baking dish and stir gently to combine. Sprinkle with desired topping and bake for ~15 minutes until heated through and the topping is golden.

TIP: To meet Project Weeknight guidelines, you can skip the baking dish and the oven. Just dump the drained peas and noodles back into their pot and add the other ingredients as you go. If desired, sprinkle with some grated cheese or crumbled potato chips when you serve.

No, it's not as quick as the canned soup version, but even with all of the butter, it's a heluva lot better for you and it tastes pretty damned good. Burp!
 

Truffles for everyone!

OK, so this next recipe isn't exactly in keeping with my dietary goals, but I made it for Valentine's Day so I get a free pass, right? It does, however, fall squarely into the Make It Myself category of things that are much cheaper to make than to buy.

Make what? Truffles, of course! I swear, it is so easy that the next time someone tries to sell you a $5.00 truffle you will toss back your head and laugh in their face. I know, it is dangerous having this knowledge at your fingertips, ready to go at the slightest hint of craving, but think of the money you'll save.

Ready?

Truffles for Everyone
Adapted from a bunch of sources

1/2 pound (8 oz. by weight) of the best quality chocolate you can get your hands on*
1/2 cup (4 fl. oz) heavy cream
1/2 cup or so of cocoa powder, unsweetened*

Using a good-sized knife, carefully chop/break/shave the chocolate into small chunks and slivers, no bigger than a peanut. Place in medium sized non-plastic bowl (ceramic, glass, or stainless, please) and set aside.

Measure heavy cream into a slightly oversized microwave-safe container. (Slightly oversized in case of boil-overs.) Heat cream to boil in microwave.

Pour hot cream into bowl of chopped chocolate.

Cover bowl and let sit ten minutes.

After ten minutes, remove cover, and with a spoon, spatula, or small whisk, start in the center of the bowl and gently whisk the now melted chocolate and cream together in small circles until they start to combine, then gradually work outwards until all the cream and chocolate are completely transformed into smooth, silky, goodness.

Congrats! You have just made ganache.

Cover the bowl again and place in the fridge to cool until the ganache is the consistency of shortening or slightly softened butter -- solid enough for a glob to hold its shape. Depending on how deep your bowl is, it can take an hour or more to cool so be patient!

In the meantime, line a sheet pan with parchment paper or a silicone baking sheet or waxed paper or whatever. Try not to check the ganache too often. :)

Once the ganache is solid enough to scoop, use a regular teaspoon (the kind you eat with, not a measuring spoon) or a disher to scoop out modestly-sized globs (1 to 1.5 inch diameter) of ganache onto the lined sheet pan. They don't have to be round at this point, you're just portioning them.

Place the sheet pan in the fridge until the globs are completely set up. They need to be as solid as they're going to get before the next step.

While waiting, measure out a half cup or so of unsweetened cocoa powder (natural, dutch process, whatever) into a shallow bowl or paper plate. The ganache balls will be rolled in the cocoa powder to keep the truffles from sticking to our hands while we shovel them into our face.

When the ganache balls are solid, roll each one between your palms for a few seconds to round it up (it won't be perfect) then roll the ball around in the cocoa powder to coat it, tap off the excess, and return to the sheet pan.

When they're all done, return the pan to the fridge to let them firm up again after all that handling. After they set up again, transfer them to a covered container. You may want to keep them in the fridge because of the cream, but if you let them warm up to room temp before eating they will taste so much better.

And that's it!

* Now for the chocolate lecture: Use the best chocolate you can afford. Be sure it's the kind of chocolate that makes your eyes roll back in your head when you put it in your mouth. Otherwise the calories simply ain't worth it!

I am lucky enough to have access to Callebaut chocolate in the bulk bins at the fancy pants grocery store, and it's usually less than $8.00/lb. That's a LOT less than buying the Guittard bars in the baking aisle, and it tastes a lot better IMHO.

But if you love Hershey's, use Hershey's. Just note that milk chocolate will be fairly soft and squishy when set, so try cutting the cream back to 1/3 cup or substitute some semisweet chocolate for some of the milk chocolate.

The cocoa powder can be the natural Hershey's in the brown tin, a fancy dutch process, or whatever. Just don't use a cocoa mix -- Swiss Miss will not work!

Once you get the basics down, you can search the web for ways to fancy them up with flavorings and whatnot, but this basic recipe is my favorite.

Enjoy, but not too often, you hear?
 

Smooth moves

I'd been pondering out how to get my son to eat fruit other than Cuties or apples, and Alton Brown has come to the rescue. With his guidance, I have figured out how to make high-quality fruit smoothies in the morning quickly, with a minimum of muss and fuss. It does require some advanced prep work, but that's just the way it goes sometimes. It's so nice to be able to put one together in less than five minutes on a busy weekday morning, when my time is at a premium because I can't stop hitting the snooze alarm.

On a recent episode of Good Eats, Alton showed off his Buff Smoothie, which boils down to a banana, twelve ounces (by weight) of frozen fruit, and eight ounces of liquid. Toss it all in a Vita-Mix (What? Everyone doesn't have a $400 blender?) and there you have it: A 24 ounce smoothie.

Well, right away I noticed a few problems with implementing that at my house. The blender I have -- a fairly decent Cuisinart -- is very noisy and a huge pain in the butt. The blades are set way down in a little recess at the bottom of a wide container and trying to keep the contents in contact with the blade is an invitation to frustration. There's no way I'm dealing with that first thing the the morning before my coffee kicks in. I am also not going to pull multiple items out of the freezer and weigh out the ingredients.

I played around with the concept over the weekend and I think I figured out how to make it work. This method required a blender or food processor to make the smoothie base in advance, and a stick blender when you're ready to actually consume the smoothie.

Sometime when you have time and patience, make your smoothie base.
(The following measurements are by weight.)

• 1 banana (~ 4 ounces)


• 4 ounces frozen peaches or mango chunks (I buy the bags of IQF fruit)


• 8 ounces frozen berry mix (IQF), or 4 ounces each frozen strawberries and blueberries

Toss the fruit into a food processor or blender and process until it's fairly homogeneous.

Alton's recipe yields a 24 ounces smoothie but that is a LOT of smoothie so I decided to go with two half-sized portions. Divide the pulverized fruit mash in two equal portions -- should weigh about 8 ounces each -- and package in resealable sandwich bags (I flattened them out so I ended up with a thin frozen disk) or small containers. Toss into the freezer.

When you're ready to complete the act, pull one of your smoothie base portions from the freezer and let it sit on the counter for a few minutes to thaw slightly. I nuked mine for about 15 seconds.

Measure 4 ounces of liquidous ingredients (I used 2 ounces each of soy milk and pomegranate juice, but plain yogurt or milk would be good too) into a tall, deep container like the one that usually comes with a stick blender, or a 2 cup liquid measuring cup. (Safety tip: I haven't actually used a 2 cup measuring cup so it might not be deep enough to prevent splashover.)

Crumble your smoothie base on top of the liquids and stick blend the heck out of it. It takes me maybe a minute to blend it.

Pour into a glass and enjoy, but beware of brain freeze! We discovered an added bonus: Smoothies give us an excuse to use our rarely-utilized root beer float spoons, small plastic spoons with a straw for a handle.

My favorite tip from Alton is to buy the bananas that are fully ripe, peel them, lay them side by side in a resealable bag and freeze. Then you can pull them out as you need them, although you'll want to cut them into chunks before trying to pulverize them. Brilliant!

Now that I have it as simplified as possible, I'm hoping my husband will make one for himself once in awhile. A girl can dream!
 

Better with bacon

I admit, I am standing proud and tall right in the center of the 'Mmmmm... bacon!' bandwagon, even though it has already been overused to the point of pain. But I can't help it. Bacon is tasty, and just a strip or two adds so much flavor to an otherwise veggie dish that my guys don't even miss a full serving of meat. What's not to love?

It'll come as no surprise then that when I saw a link on one of my regularly-visited food blogs to a recipe for lentils and bacon, I knew it would be mine. And when I clicked through and learned it was adapted from one of Anne Burrell's recipes, it was all over. I have a complete chef-crush on Anne Burrell, and I watch her show regularly. In fact, I had seen this recipe just a couple of weeks ago but the fennel bulb scared me off - I've never cooked fennel bulb. But The Amateur Gourmet's version solved that problem for me. Win!

I started with Anne's original recipe (which apparently has a grievous typo in the amount of vinegar used for finishing) and bounced it against The Amateur Gourmet's mods, which omitted the fennel bulb and corrected the amount of red wine vinegar.

I used the small green lentils, but only because I found a small bag in the pantry that I had bought on spec who knows how long ago. I'm glad I did, too. The green boys held their shape when cooked, where the brown lentils probably would have pretty much disintegrated. (Not that there's anything wrong with that, really.) I also upped the amount of onion/celery/carrot to about 3/4 cup each.

Since I was serving it as an entree, I dished it over brown rice (2:1 lentils:rice) and it was downright tasty. I really appreciated how the bacon fat/red wine vinegar/coarse mustard combined into a dressing.

Next time I will probably add the cooked rice right in, a lá Gallo Pinto. I'll also omit the olive oil in the beginning. I've been cooking bacon for a l-o-n-g time and I just don't see the need to add two more tablespoons of fat to the dish. I may also up the amount of vegs further, to a cup each. And who knows? I might even get brave and try that fennel bulb thing.

With all the veg prep, it takes a little too long to be Project Weeknight-eligible, and I'm not sure my son would eat it, but it was a lovely simple dinner for us adults and it made fabulous, easy-to-reheat lunches as well.

And did I mention? Bacon!
:)
 

My holiday must-have

I encountered these at my former sister-in-law's back in the early 1990s. It was love at first bite -- the first time I had eaten something remotely gingersnap-like without wanting to spit it on the floor. I love gingersnaps now, but for the first three decades of my life they were WAY too strong for me. I guess by my early 30s I had finally killed off enough tastebuds to enjoy them.

I don't have many holiday traditions, but I cling fiercely to the few I do keep, and this is one of them. I have probably made them almost every year since, even though I am usually the only one who eats them. I always use the same two cookie cutters, too; a star and a crescent moon. Makes my inner pagan happy.

As far as I can tell from my one Google search exhaustive research, these are kin to Moravian Spice Cookies; thin and crispy, not too sweet, low in fat, packed with spicy goodness. The flavor has kind of a gingerbread cookie vibe but not as strident.

Oh, the disclaimer: I exercised all due diligence in searching for this recipe online, to no avail.

Spice Crisps
from Bon Appétit, December 1992

Makes 8 dozen, depending on how big you cut them

WET
1/4 cup + 2 Tablespoons (= 6 Tablespoons) firmly packed brown sugar
1/4 cup honey
1/4 cup molasses (unsulfured)
1/4 cup unsalted butter (1/2 stick)

DRY
2 cups unbleached all purpose flour
3/4 teaspoon ground ginger (not fresh ginger)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground white pepper
1/8 teaspoon salt

(* = See Notes below)

Combine wet ingredients in heavy small saucepan. Cook on low heat until mixture just boils, stirring occasionally*. Cool to room temperature.

Sift dry ingredients into mixing bowl. Stir in cooled sugar mixture. Dough will be stiff. Knead until dough holds together and is smooth*.

(Dough can be prepared one day ahead - wrap dough in plastic wrap and refrigerate.)

Position racks in top and bottom thirds of oven* and preheat oven to 350 deg.

Butter two cookie sheets*.

Divide dough in half. Roll out one half of dough on lightly floured surface to 1/8" thickness. Using a 2" cookie cutter, cut out cookies. Place 1/2" apart on prepared cookie sheets. Scraps can be re-rolled.

Bake 10-12 minutes (swap positions of cookie sheets at ~5-6 minutes) until cookies are lightly browned with slightly darker edges.

Remove cookies from cookie sheet as soon as possible and transfer to cooling rack.

Repeat with other half of dough.

Store in airtight container at room temperature. Can be made two weeks ahead.

NOTES:

• I cut the butter into pieces and heat my wet ingredients in the microwave, a minute at a time, stirring in between. Use a good-sized bowl because the mixture will bubble up quickly once it gets hot.


• I am kind of a spice snob - I grind most of my spices as I need them. I think it makes a difference. I even have white peppercorns! Maybe I should get some mustard seeds for next year....


• The recipe doesn't state it, but I've found I need to refrigerate my dough awhile before rolling. Maybe because I can never wait until the sugar mixture is completely cool before proceeding.


• Instead of buttering the cookie sheets, I line my sheet pans with baking parchment. Then I can slide the whole parchment sheet over to the cooling rack. I haven't tried a Silpat yet.


• My oven is old and cranky. I only bake one cookie sheet at a time, on the second from the top rack.

One blog I read states that when properly rolled, a stack of 16 Moravian Spice Cookies is one inch thick. Sounds like a challenge for next year!