Savory Zucchini Bread & 2 Tomato "Use-Ups"

Last year when I was (as usual) trying to use up bushels of zucchini, I figured I'd try out a savory version.  L was thrilled because it has some of his favorite ingredients and he's not a fan of the typical sweet version.  This bread is chock-full of Mediterranean gems and goes great with tomatoes, another bumper crop of the summer.  I recommend it aside bowl of homemade tomato soup, topped with slow-roasted tomatoes and mozzarella, or slathered with tomato jam.

One thing I would change about this recipe is to scale it up 1 1/2 times because it results in sort of a short stubby loaf.  Next time I make it I will see how that goes and update this recipe with new amounts if it works out well.

Savory Zucchini Bread

2 eggs
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 1/2 cups grated zucchini (I do this in my food processor)
3 or 4 cloves of garlic, chopped (Substituting 10 cloves of roasted garlic would be delicious)
2 roasted red peppers, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes, chopped
1/4 cup parmiggiano reggiano, diced into tiny bits (This way you get little salty bites now and then)


1 1/2 cups all purpose flour
2 Tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Preheat the oven to 350 F.  Grease a 9 x 5 x 3 loaf pan.

Beat together the eggs, oil and vinegar.  Add the zucchini, garlic, peppers, olives, tomatoes and cheese and stir to coat.  Sift flour, seasonings and leavenings into the bowl and stir until all ingredients are well combined.  Pour into the loaf pan and bake for 55-65 minutes.

Let cool in the pan for 10 minutes.  Then run a knife around the edge and invert to remove from the pan. Finish cooling on a wire rack before cutting.

Slow-Roasted Tomatoes

The trick to these tomatoes is roasting them as slowly as possible.  I put them in the oven in the afternoon and take them out the next morning when I wake up.  It's one of those recipes I feel guilty posting because it's barely a recipe.

10-12 Roma tomatoes or other low-moisture tomatoes, washed and split in half
olive oil
salt, pepper and any other desired seasonings

Toss tomatoes with olive oil to coat.  Arrange on a baking sheet, cut sides up.  Season as desired.

Set your oven as low as it will go (mine bottoms out at 170 F).  Stick your tomatoes in there and write yourself a little tomato love note so you don't forget about them.  Roasting time will depend on your oven but will be at least 12 hours.  I usually leave mine in for about 18 hours.  You know they're done when they've shriveled to about half their original size but are still moist inside.  These freeze very well and make an excellent pasta sauce when roughly chopped.

Cherry Tomato Jam

I've seen lots of recipes for this floating around cyberspace and finally had to try it myself.  It is the perfect mix of sweet and savory and goes particularly well with salty breads such as the zucchini bread above or any other cheese flavored bread.  It's also great as a topping for risotto cakes. It's not necessary to skin the tomatoes but it results in a better texture.  This recipe makes about 3 pint size jars.

2.5 lbs of cherry, pear or grape tomatoes (about 3 pints)

1 1/4 cups sugar (brown or white - both work well)
5 tsp balsamic vinegar
3 3/4 Tbsp lemon juice
2 Tbsp italian seasoning
2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
pinch of red pepper flakes

Bring a quart of water to a boil and prepare a large bowl of ice water.  Slash the ends of each tomato quickly with a paring knife.  Plunge the tomatoes, a pint at a time, into the boiling water for about 30 seconds (you should see the skins start to curl up at your incision), then use a slotted spoon to transfer them to the ice bath.  Repeat for other pints.  At this point the skins should slide right off.  Discard the skins and transfer the "meat" to a large saucepan.  Add sugar, vinegar, lemon juice and seasonings and bring to a boil.  Reduce heat to low and simmer for 1 1/2 to 2 hours, or until thick and jammy.

Transfer to pint jars.  This will keep for about 3 weeks in the fridge or 6 months in the freezer (use plastic containers if you plan to freeze it).  It can also be canned in a boiling water canner.  For this method, make sure your canning jars are sterilized and place your lids in a pan of water just below a simmer to soften the adhesive.  Leave 1/2 inch of headspace before placing the lid and making the ring fingertip tight.  Boil enough water to cover the jars by at least one inch, use canning tongs to place jars in the rack and process for 15 minutes (longer at higher altitudes).  If you haven't canned before please don't rely on this explanation alone - visit the national food safety database or the Ball preserving website first and fully educate yourself on how to can safely.

Palak Paneer

If I had to name one favorite Indian dish it would be palak paneer - a none too pretty but unbelievably tasty spinach puree with fresh farmers cheese (paneer) that's lovingly spiced and served over a bed of rice or with a stack of naan. Saag paneer is similar, but can contain other greens beyond spinach. I got to thinking that it couldn't be too hard to make - and as it turns out, it's dead simple and comes out even better than the restaurant variety.

Although paneer is not hard to make, I happened to have some "bread cheese" already on hand. This is a popular cheese to grill up for an appetizer, as it holds its shape when cooked, becoming soft and gooey but not stringey. I thought at first that the texture would be very different, but it was just a little firmer than paneer and tasted very similar, so it's an easy shortcut if you don't have time to make your own paneer.

Palak Paneer

1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp tumeric
1 tsp garam masala
1/2 tsp paprika
1/2 tsp freshly cracked black pepper

1 Tbsp butter
1/2 large sweet onion, chopped
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 medium jalapeño, seeded & minced
3 Tbsp tomato paste
2/3 cup water
11 oz spinach, washed and dried

1/3 cup "bread cheese", cut into 1/2 inch cubes
3 Tbsp fresh cilantro, chopped

cooked rice or naan for serving

Combine spices in a large, deep sided dry saucepan over medium high heat. Toast until spices are fragrant.

Add butter and onion and saute until onion is soft. Add garlic, ginger, jalapeño and tomato paste and cook for 2 minutes. Add water and stir in spinach, reducing the heat to medium low. Put a lid on the pot so the spinach will steam and wilt, stirring occasionally.

Once spinach has wilted, transfer to a blender or use a stick blender to puree the mixture. Return to the pan, add cheese and cook until the cheese warms and softens. Add cilantro and cook 1 minute.

Serve over rice or alongside naan.

You Got Canned (sort of): Episode 2 - Molly, you're a genius!

If you've managed to grab a copy of Molly Wizenberg's (the face of Orangette) new book "A Homemade Life" or you've been paying attention to anything on Tastespotting lately, then you've probably seen this recipe already. But it is too good to pass up. Who would've known that a grape would taste so interesting pickled? Well...um.. apparently Molly would. You've got to be the next to try this recipe - easy pickles in your fridge - no canning skills necessary (Although it's certainly possible to can these if you so desire).

Of course I have to modify everything - so I subbed some grape juice for some of the vinegar - it was a bit strong for my taste and changed the spices up a little.



Pickled Grapes


1 lb. seedless concord grapes
3/4 cup white wine vinegar
1/4 cup grape juice
1 cup granulated sugar
2 tsp pickling spice
1/2 tsp black peppercorns
1 cinnamon stick
1 star anise pod
1/4 tsp salt

Clean the grapes, then cut the stem end off just a bit, removing the "belly button" to expose some of the flesh to the pickling liquid. Stuff the grapes into a quart sized jar. Heat the remaining ingredients in a saucepan, bringing the mixture to a boil.


Pour the hot mixture down over the grapes. Refrigerate for at least two days - they should keep for at least a few weeks.

Dinner's Going Green

"Green" - it's no longer just a color, it's a catchphrase for easy environmental fixes. One thing is for sure, we've abused our planet for a long time, selfishly exploiting its resources, and now it's fighting back. We're entering a period of consequences, and unfortunately we are not yet rising to the challenge in a way that will ensure our future. Green has become the word of the moment, but only for baby steps. As much as every little bit counts, baby steps will not take us the miles we need to go before time runs out.

Hot, Flat and Crowded is a fantastic book about the challenges we are facing and the best ways to rise up and seize the American entrepreneurial spirit to reduce the effects of our dependence on fossil fuels. I highly recommend it to everyone, since this is an issue we will all have to face. I hope President Obama has read it as well. If America leads the world towards higher efficiency standards and cleaner fuels, the world will follow, and probably respect us a little more as well.

As for steps we all can take without the government's help, green baby steps are still better than a lack of forward motion. Energy star appliances, SMALL hybrid cars, reusable grocery bags and compact florescent bulbs are tremendously helpful in cutting CO2 admissions when everyone starts to use them. Reducing electricity use, by using power strips that cut power to appliances and chargers when not in use and driving less are a huge help. We have only used the air conditioner in our house a handful of days this summer. A little sweat has paid off with more money in our pockets.

CSAs are a great way for foodies to be a little more green. Community supported agriculture means food travels only a few miles from farm to table, drastically reducing its carbon footprint. Plus local small farms stay solvent, not caving to sell their valuable land to developers of McMansion complexes. And we get the freshest produce possible, so everyone wins. One Straw Farm gives me so much organic produce that I've only had to go grocery shopping once since school let out. Which has meant way less miles on my car and way more money in my pocket.

So here's a green meal with a green sauce that will rock your taste buds and get you going on a greener path to change.

Grilled Stuffed Patty Pan Squash and Fish with Salsa Verde


Grilled Salsa Verde
4-5 tomatillos, husked and washed then halved
2 tomatoes, washed and halved
1 small red onion, halved
1 jalapeno
2 Tbsp lime juice
1/4 cup chopped cilantro

Preheat a grill to high heat. Brush the tomatillos, tomatoes, onion and jalapenos with vegetable oil. Grill them all over high heat until tomatillos and tomatoes are carmelized and onion and jalapeno are charred. Chop up the tomatillos, tomatoes and onion. Seed and stem the jalapeno and mince. Toss them all with lime juice and cilantro. Let sit for 15 minutes for flavors to meld. (Leave the grill on low for the squash.

Stuffed Squash
2 cups chicken stock
1 Tbsp lime juice
1 Tbsp butter
3/4 cup white rice
1 Tbsp chile powder
1 tsp cumin
1 Tbsp chopped cilantro
1/2 cup shredded mexican cheese

6 medium patty pan squash

Bring chicken stock, lime juice and butter to a boil in a medium saucepan. Add rice and spices and reduce to low. Cover and cook until rice has absorbed the water, and is al dente, about 20 minutes. Toss in about a third of the salsa verde and the rest of the cilantro along with the cheese.

While you're waiting for the rice to cook, slice the tops off of the patty pans and hollow out the insides with a spoon. Brush the squash with olive oil and put top side down on the covered grill to cook and char a bit. After the tops are charred, stuff with rice and put back on the grill, but right side up this time. Cook until tender and evenly charred.


Finishing it off...
2 (1/3 lb.) filets of firm white fish, such as halibut or cod

Brush the fish with vegetable oil and season well with salt and pepper. Grill over high heat until just cooked - about 2 minutes per side for thick filets. Serve over remaining rice with squash on the side and salsa on top.

CSA Week One: Maryland's First Harvest

As you may have noticed, I've been suffering with a bout of uninspired cooking, which coupled with busy days has resulted in fewer and fewer posts. To remedy this situation, I've signed up for a CSA to force me to step outside my fall-back meals and try some new things. CSA stands for Community Supported Agriculture, and is a program where consumers buy "shares" of a farm's harvest before the season begins (I paid for mine in full in April), providing funds that help the farmers to plant and maintain their fields, and then pick up their shares as the produce reaches its peak. If you'd like more information on CSAs, or to find local farmers markets, click here.

My CSA comes from One Straw Farm, an organic farm less than 3 miles from my house. Once a week, I make a pickup. Since this was my first one, I wasn't sure what to expect. I was greeted with massive quantities of the freshest produce, sure to improve my vitamin intake!


Keep in mind this is one full share for just one week! This week's share included 1 bunch each of collard greens, curly kale, red chard, yellow chard, arugula, red leaf lettuce, green leaf lettuce, and romaine lettuce. Also included was a bunch of wacky looking garlic scapes (new to me), a small head of cabbage and 2 pints of super sweet Maryland strawberries.

So what to do with all of this bounty? The lettuce of course has been devoted to salads, one of which was a lovely vietnamese concoction topped with noodles and shrimp, inspired by Nim Chow. The chard was blanched and became a star player in a creamy mushroom, sausage and orzo gratin - recipe to come.


I have big plans for the collards and kale, braised with ham hocks to go alongside barbecued chicken and cheddar scallion biscuits. The cabbage will probably end up in cabbage & noodles - a favorite around here.


The strawberries begged to be vibrant strawberry ice cream - this time I modified my previous recipe and used port instead of creme de menthe. It's the best strawberry ice cream you can imagine. (Recipe below)


The biggest conundrum was what to do with those funky, curly garlic scapes. Some of them ended up chopped fine in an omelet. The rest made their way into a pesto with peppery arugula and pistachios. It's great for pasta, as pizza sauce or for a sandwich spread. See the recipe below.

Strawberry Ice Cream with Port


2 eggs
1/2 cup sugar
3/4 cup heavy cream
1/4 cup port
1/2 cup 1% milk
1 vanilla bean, split and seeded
14 oz. freshly picked strawberries, washed and hulled (please, please seek out local ones - don't buy from across the country!)

Whisk eggs and sugar together in a heat proof bowl until well combined. Heat cream, port, milk and vanilla bean with seeds over medium heat in a heavy saucepan until mixture reaches a simmer. Remove pod of vanilla bean and reserve for another application. Slowly, whisking constantly, add warm mixture to the egg mixture in a thin stream, tempering the eggs. Return to the pan and bring mixture up to 175 degrees F while whisking. The mixture should thicken significantly- you've made a creme anglaise. Let cool to room temperature.

Combine strawberries and creme anglaise in a blender. Blend until well combined and chill overnight. Freeze according to the manufacturer's directions in an ice cream maker.



Garlic Scape and Arugula Pesto


1 bunch garlic scapes (about 6 large)
1 small bunch of arugula, washed and dried
1/2 cup roasted & shelled pistachios
1/4 cup ricotta cheese
1/2 cup grated parmeggiano reggiano
1/2 cup grated pecorino romano
1/4 cup good extra virgin olive oil
1 Tbsp lemon juice

Buzz garlic scapes and arugula in a food processor until well chopped. Add remaining ingredients and buzz in remaining ingredients until well combined. Store in the refrigerator for up to a week or freeze for up to 6 months before using.

Apologies...

I am a bad bad blogger and I repent for my sins...

It's not that I haven't been cooking, I've hosted big dinner parties and simmered slow braises and uncovered the grill on nicer days...

It's not that it hasn't been post worthy, with fabulous roast beef in a port wine dijon reduction, white pizza with sausage, fried eggs and truffle oil, aged gouda mac and cheese, classic fish and chips. With so much good food coming out of my kitchen I have no excuse.

I guess the truth is that blogging was just too daunting for someone inundated with coursework, grading, entertaining, mentoring, wedding planning and renovating.

And I stand by my earlier statement (see last year) that March is evil.

So I'm begging you not to give up on me, not to write me off as dead, at least to the blogging world. I promise I'll be back, and probably posting almost every day again next summer. And for now, to stave off metaphorical hunger, here's the recipe for what L calls "the absolute best chicken soup I've ever tasted". It's light, with a good amount of bright acid, plenty of heat from peppers (feel free to reduce to your taste), the richness of the tender chicken and creamy contrast of fresh avocado.

Mexican Chicken Soup


1 large sweet onion, chopped
4 large cloves garlic, chopped
2 chipotles in adobo, minced
1/2 cup light colored beer
3 quarts chicken stock, preferably homemade
14 oz can of diced tomatoes
1 1/2 Tbsp adobo seasoning
1 Tbsp dried oregano
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp ancho chile powder
1/2 tsp liquid smoke
1 cup basmati rice
13.5 oz. canned low-sodium black beans, rinsed and drained
1/4 cup banana pepper rings and about 1/8 cup of the vinegar they come in
1/4 cup lime juice
2 cups torn leftover roasted chicken (rotisserie chicken is good for this)
2/3 cup frozen corn kernels
3 Tbsp chopped cilantro
2 medium tomatoes, chopped
1 large avocado, chopped

Saute onions in olive oil until soft. Add garlic and chipotles and saute another minute. Deglaze with beer. Add chicken stock, tomatoes, seasonings and rice and bring to a boil. Reduce heat and simmer until rice is cooked. Add black beans, peppers and their juice, chicken, lime juice and corn and bring to a simmer. Turn off the heat and add cilantro, tomatoes and avocado right before serving.

The Big Melt

It's been a balmy weekend in Bal'more, with the temperature rising from 8 degrees on Friday morning to 68 midday Sunday. As the inches deep ice of two weeks ago melts and sends rivulets of muddy water streaming down to replenish our pond, I entertain dreams that spring is here. I'm sure that in the coming weeks more snow will fall, and once again I'll break out the jackets and boots and once again my thoughts will be occupied with chilis, soups and braises. But right now I'm dreaming of summers off, reading a book in the sun on the deck, napping in hammocks.



My daily attitude towards life is always reflected in my food. Today it was tropical, sun-loving and light. This meal would probably enrage any locovore. But its just what we need to cut through the grey cold of winter.

Sear roasting lends great flavor to the fish, while locking in its moisture so it cooks perfectly. One note - it will smoke. Do this on a day when you can open the windows.

Sear-Roasted Mahi-Mahi with Coconut-Macademia Crust and Tropical Cous Cous

2 tsp coconut oil
8 oz mahi-mahi, skin removed and cut into two 4 oz pieces
2 Tbsp chopped macadamias
2 Tbsp shredded coconut

14.5 oz light coconut milk
1/4 cup orange mango juice
1 Tbsp lime juice
1 Tbsp Tom Yum paste
1 Tbsp sriracha sauce
1 1/2 cups cous-cous (I used tri-color)
1 1/2 cups frozen mixed vegetables
2 large scallions, sliced thin on the bias

1/2 cup chopped fresh pineapple
store-bought mango peach salsa

Preheat the oven to 400 degrees. In an oven-safe skillet, heat oil over high heat, then add fish. Sear until bottom is golden brown, then flip. Sear until that side is golden. Press macadamia nuts onto fish, then press on coconut. Put in the oven to finish cooking. Fish is usually perfectly done when coconut becomes a beautiful deep brown.

Meanwhile, combine coconut milk, juices, tom yum paste and sriracha in a medium saucepan. Bring to a boil, then stir in cous-cous and veggies, then remove from the heat. Let sit for 5 minutes, then stir in scallions and fluff with a fork.

Serve fish on top of cous-cous, with fresh pineapple on top and salsa on the side.

A Dieter's Dilemma

Like most brides-to-be, the thought of myself in pictures that I'd be looking at for the rest of my life sent a chill up my spine. I want to lose some of those extra pounds, but I've had such a miserable time on diets of old. I always found myself sacrificing home-cooked for prepackaged, if only because then I didn't have to spend tedious hours calculating how many calories I consumed, I could just look at the label. And I was always sabotaged by desperate cravings for my favorite sweets or breakfast foods. It would go something like this.

Saturday 8am.
Woke up. First thought: "I want pancakes!"
Looked up nutritional information on favorite pancake recipe. "Damn" And that's without syrup!
Ate an apple.

Saturday 9am.
"I want pancakes!"
Scoured all of my cookbooks and the internet for a low-calorie pancake recipe. Found nothing. "Damn"
Ate a cup of sugar-free, fat-free (taste free) yogurt.

Saturday 12pm.
"I still want pancakes"
Contemplated working out 2 extra hours to accommodate said pancakes. Decided there was no time for that. "Damn"
Ate a salad. Stuck my tongue out at the salad because it wasn't pancakes.

Saturday 5pm.
"I REALLY want pancakes"
Broke down and made myself fattening, maple syrup drenched pancakes cooked in lots of butter. Felt good while enjoying them. Felt fat and guilty afterwards. "Damn!"


Now, this time I was determined it will be different. I will not sacrifice time in the kitchen. I will not sacrifice my favorite foods. I will eat pancakes dammit! And I will lose weight. So here's my oh-so-yummy, crispy, creamy, sweet and buttery yet diet-friendly pancake recipe. Four - yes FOUR generously-sized hot cakes and 1/2 of the syrupy fruity goodness clocks in at just about 400 calories! That means if you have awesome willpower (which I don't), then you could presumably get by on 2 pancakes and keep your breakfast to 200 calories. But I wouldn't know anything about that, nor do I want to. I'm loading my plate with goodies and still smiling afterwards!

Four Berry Diet-Friendly Pancakes
Makes 8 pancakes and a syrupy berry compote topping


1/2 cup fat free cottage cheese
1/2 cup low-fat buttermilk
1 Tbsp melted butter
1/4 cup liquid egg substitute
1 tsp vanilla
zest of an orange (or lemon would be yummy too)
1/3 cup splenda or equal (or 1/4 cup stevia - which is all natural) - if you use sugar here it will be more calories, but still not bad
2/3 cup Trader Joe's Multigrain Pancake Mix (or any whole-grain mix - or make your own, but don't forget baking powder and soda)
1/4 tsp freshly grated nutmeg
2 egg whites, beaten into soft peaks
butter-flavored nonstick cooking spray

2 Tbsp Trader Joe's reduced sugar raspberry preserves
heaping 1/2 cup blueberries
heaping 1/2 cup blackberries
4 large strawberries, cut into pieces
1 Tbsp splenda, equal or sugar (or 1/2 Tbsp stevia)

In a large mixing bowl, whisk together cheese, buttermilk, egg substitute, vanilla and zest. When it is well combined, stir in dry ingredients, then fold in egg whites.

Spray a pre-heated pan with cooking spray and return to medium heat. Ladle in batter, cooking 3 pancakes at a time. Let cook until lots of bubbles appear at the surface and underside is golden, then flip and let continue to cook until golden on both sides. Repeat with additional batter.

Meanwhile, combine preserves, berries and splenda in a small saucepan. Cook over medium heat, stirring occasionally until berries are slightly softer and a nice syrup has formed.


Serve pancakes hot off the griddle for best texture. They should be light and fluffy, crispy on the outside and slightly creamy inside (from the cheese). Top 4 pancakes with 1/2 of the berries and syrup for a delicious treat of a breakfast that won't break your calorie bank or land you in the gym for hours every day for the rest of the week. Then tell yourself how good you are for making sacrifices. Then laugh.



P.S. You will notice there are only 3 shown in a serving here. That's just due to my inability to resist eating one right off the griddle without accompaniment before I take pictures. Like I said - no willpower!

The Calamari Paradox

There's nothing more disappointing then ordering calamari in a restaurant and waiting in lip-smacking anticipation as the waiter plops down the platter, only to discover it's been overcooked. It can be like eating strips of truck tires and it's happened to me time and again, in the cheap dives and the high end, white-tablecloth shrouded snobberies. Calamari's tricky. Should you be brave enough to attempt your own golden fried version, check out my recipe here. But I have an even better idea - why not make it fool-proof, add more deep complexity, and celebrate the best briney goodness of the squid.

I've always heard that there are two ways to cook squid, lightning fast or tortoise-slow. I don't think I ever believed that calamari that braised for an hour or more could possibly be edible. So many memories of crisp-fried rubber came back to haunt me. But low and behold, when calamari simmers away, it develops such a silky tenderness, and such rich flavors that I'm not sure I can ever look at a plate of the fried stuff again.

So I challenge you. Make this delicious squid. Serve it over pasta as I have, or with some crusty bread, and then come back and tell me what you think. It will change your world!

Spaghetti with Slow-Cooked Calamari Marinara


2 Tbsp olive oil
3 large cloves garlic, smashed open
14.5 oz fire-roasted diced tomatoes
1 cup white wine
1 lb. calamari, cut into rings (You can use tentacles, but I didn't)
2 Tbsp tomato paste
1 bay leaf
2 Tbsp italian seasoning
1 tsp garlic powder
1 tsp freshly ground coarse black pepper
1 tsp salt
1/2 tsp crushed red pepper flakes

2 Tbsp pesto
1/4 cup grated pecorino romano
2 Tbsp chopped fresh parsley
1/2 lb. spaghetti, cooked to al dente in salted water

In a large saucepan, heat oil over medium heat. Add garlic and cook gently without browning until fragrant. Add tomatoes, wine, calamari, tomato paste and seasonings. Bring to a simmer. Simmer over medium-low heat (uncovered) for about an hour. The calamari should be meltingly tender when it's done and the sauce should have reduced and become thicker.

When the pasta is just about cooked, add the pesto, cheese and parsley to the calamari. Then use a spaghetti hook to transfer the pasta into the pot with the calamari. Finish cooking the pasta in the sauce so that it absorbs some of the flavors.

Serve steaming hot with an extra flourish of chopped parsley.

Enchilada Night!

There's nothing like a good mexican dish. I'm not talking a greasy, only slightly spiced flour tortilla wrapped monstrosity drowning in too much cheese, but the real, homestyle mexican rich with lean meats, intense flavors, healthy veggies and redolent of cilantro. One of L's favorites has always been my shredded chicken enchiladas. Here's an even healthier, even more flavorful twist.

Smokey Shredded Chicken, Spinach and Black Bean Enchiladas



1 tsp olive oil
1/2 large sweet onion, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
3 - 14.5 oz cans of diced tomatoes, preferably fire roasted
2 minced chipotle chiles in adobo
2 cups chicken broth
2 Tbsp dried oregano
2 Tbsp chile powder
2 Tbsp garlic powder
1 1/2 Tbsp cumin
2 tsp smoked paprika
1 tsp red annatto powder
1 tsp salt
1 tsp freshly cracked black pepper
1 Tbsp Worcestershire sauce
1/2 tsp liquid smoke
3 chicken breasts

15.5 oz can of black beans, rinsed and drained
16 oz bag of frozen chopped spinach, thawed and squeezed dry of all liquid
1/2 cup shredded cheddar cheese
3 Tbsp chopped cilantro
1/4 cup minced onion

16 small corn tortillas
8 oz. 2% shredded mexican cheese (1 bag)

Preheat oven to 400 degrees.

In a large saucepan, heat the oil over medium-high heat. Add onions and saute until soft. Add garlic and tomato paste, let cook until slightly caramelized. Add tomatoes, chipotles, chicken broth and seasonings. Bring to a simmer for 5 minutes. Use a stick blender to puree most of the sauce, leaving a few chunks of tomato and onion. Continue to simmer over low heat, adding the chicken to cook in the sauce.

While the chicken is cooking, combine black beans, spinach, cheese, cilantro and onion in a large bowl and mix well.

When chicken is just cooked through, remove it to a cutting board. Go at it with a couple of forks until it's well shredded. Add to filling mixture along with a couple ladle-fulls of sauce and mix well.

Fill each tortilla as much as possible, wrap it around and place it seam side down in a large baking dish. Repeat for 16 enchiladas. Top with remaining sauce and cheese. Bake for 20 minutes, or until bubbly and golden.

Serve with salsa, sour cream and cilantro.

A Taste of the Sea

I was hunkered down in front of Anthony Bourdain on Monday night. Although I was exhausted and it was past my bedtime, I just couldn't turn it off. He was meandering around Venice, sampling some of the tastiest tidbits from one of the most seductive places on earth. And then he visited Barono, where he had the most dreamy, magical seafood risotto. It has haunted my dreams and my thoughts ever since. So I just had to make my own (most likely inferior) version of this Venetian classic. It tastes of sea spray and sweet cream, caressed with a hint of garlic and lemon. Although it may not be the real thing, I highly recommend the experience.


Seafood Risotto

Broth:
1 quart really spectacular seafood or fish stock
1 1/2 bottles Irish red beer (I like Sam Adams) - This would also be great with white wine, but reduce the lemon juice
1 bottle clam juice
1 1/2 cups leeks, white parts only, sliced thin
3 large cloves of garlic, crushed
1 Tbsp Italian seasoning
1/2 tsp salt
1 tsp freshly ground black pepper

1 Tbsp butter
1 1/2 cups arborio rice
2 lbs. blue mussels, scrubbed and debearded
2 Tbsp heavy cream
1 Tbsp lemon juice
3 Tbsp flat leaf parsley, chopped

In a large saucepan, combine all broth ingredients and bring to a simmer.

Meanwhile, melt butter in another large saucepan over medium heat and toast rice in melted butter until light golden in color, stirring occasionally.

Add a couple of ladle-fulls of broth at a time, stirring occasionally, and letting the rice absorb each addition before adding more. You'll know when it's been absorbed because you can push the rice back with a spoon and no liquid will fill the place it had been. Continue until rice is almost cooked, but a little al dente. After that last addition, leaving just a bit of broth in the first saucepan, add mussels to the pan and cover. Continue stirring and cooking the risotto while the mussels steam.

Remove the steamed mussels from their shells. Add them to the finished risotto, along with the cream. Stir well, then mix in lemon juice and parsley. Serve immediately, risotto gets gummy when it sits.


Serves 4 as a substantial entree. Each serving is approximately 500 calories.

Light & Hearty...

Light: \ˈlīt\ adjective. Low in calories or fat, easily digested, not heavy in the stomach

Hearty: \ˈhär-tē\ adjective. abundant, rich or flavorful enough to satisfy the appetite

Is it possible for a meal to be light, yet hearty? Low-calorie, yet filling? Is it possible to please your waistline and your tastebuds? This vegan recipe will prove to you that the two can coexist. Bold African-inspired flavors and naturally filling, fiber-filled ingredients offer up a lunch or dinner that will keep you going, smiling all the way. These "burgers" are not pretending to be meat, and there will be no mistaking them. They have a sweet, spicy nuttiness that's all their own. And the entire meal (1 burger with accompaniments and 1 cup of chickpea salad) has under 500 calories and keeps you full all day!

Sweet Potato & Pecan Burgers with Caramelized Onions and Chickpea Salad


2 1/2 cups sweet potato
1 tsp olive oil
2 1/2 cups red onion
3 large garlic cloves
1 cup rolled oats
1 tsp salt
1 tsp cinnamon chipotle spice mix
1 tsp coarsely ground black pepper
1/2 tsp coriander
1/2 tsp ancho chile powder
1/4 tsp allspice
1 1/2 Tbsp cumin
3 Tbsp chopped fresh cilantro
1/2 cup toasted chopped pecans
3 Tbsp olive oil
6 whole wheat or whole grain bread or buns
2 cups caramelized onions
Barbecue sauce

1 can low-sodium garbanzo beans (chickpeas), drained and rinsed
1/2 large bell pepper, chopped
2 Tbsp minced onion
2 Tbsp chopped fresh parsley
3 Tbsp red wine vinegar
2 tsp seracha (chile garlic sauce)
1 1/2 tsp cumin

Cut sweet potato into 1/2 inch cubes. Add to a small saucepan, cover with water and bring to a boil. Return heat to low and simmer for 10 minutes, or until potatoes are soft. Then strain. Meanwhile, saute onions in 1 tsp olive oil until soft. Add garlic and saute for 2 minutes.

In the bowl of a food processor, combine oats and dry seasonings. Pulse until oats are finely ground. Add sweet potatoes, onions and garlic, and cilantro and pulse until well mixed. Let cool if still warm, then stir in pecans. Form the burgers into 6 patties.

Heat 1 1/2 tsp of olive oil over medium-high heat in a nonstick pan. Sear 3 burgers at a time, until browned - about 4 minutes per side. Serve on whole wheat buns spread with BBQ sauce and topped with Boston lettuce and 1/3 cup carmelized onions.

For Chickpea Salad: Combine all ingredients in a large bowl. Mix well. Enjoy!