Wednesday, April 13, 2011
Our meal last night was:
Whole wheat shell pasta with caper pesto, roasted fennel, and smoked salmon.
Bibb salad with toasted pumpkin seeds and fresh raspberry vinaigrette.
For the pasta, all you do is roast the sliced fennel with oil, salt and pepper in a 400-degree oven for 15-20 minutes. Meanwhile, make the pesto by blending roughly one-third cup capers, one tablespoon white miso, one big handful of parsley, a small handful of walnuts, a big pinch dried oregano, a big pinch red pepper flakes, one tablespoon ume vinegar, and one-fourth cup olive oil. Cook the pasta until al dente, drain, and stir in the pesto, a pat of margarine, roasted fennel slices, and pieces of smoked salmon. Delicious!!
The raspberry vinaigrette is made by blending one-half cup fresh or frozen raspberries, two tablespoons raspberry vinegar (I have a really high quality one that I could practically drink from here), and one-fourth cup olive oil.
Monday, April 11, 2011
But sometimes when I need inspiration during the week, I really, really appreciate the produce section at Whole Foods. Everything looks so fresh and colorful and in its place! I stocked up on bok choy, radishes, baby cucumbers, heirloom tomatoes, leeks, fennel, peppers, and nectarines.
Unfortunately, the nectarines turned out to be duds. :-/ This did NOT make me happy.
But dinner tonight was nice and light and full of flavor. :-) I used this recipe from Orangette, subbing brown rice for soba noodles. I love that the only cooked part of this dish is the rice, yet it still feels like a hot, comforting meal. I need to get into the habit of incorporating more raw vegetables into my dinners.
I think hot rice, crunchy vegetables, and nut butter sauces much be one of my very favorite food combinations.
I've been trying to use up all the grains and beans in the house before stocking up on fresh ones, so I used millet instead of grits.
These "grits" turned out creamy and full of flavor.
Start by sauteeing a "holy trinity" base of onion, celery, and bell peppers. Add the grains and vegetable broth and cook until al dente. Stir in tahini sauce (sesame butter, garlic, lemon juice and water), unsweetened soy milk, nutritional yeast, and a dash of soy sauce to taste. Use an immersion blender to blend some of the millet mixture to really amp up the creaminess factor. Season with salt and pepper to taste. Garnish with fresh parsley.
Thursday, April 7, 2011
The blurry guy is Chris, who moves super fast when it's time to eat or go to the pool among other things.
You only need to know the basics of making any soup, which is to start by caramelizing some aromatic vegetables in a pan (think onions, carrots, celery, garlic, peppers, shallots, leeks, etc),