Braised Red Cabbage

We may be nearing the end of October, but its never too late to enjoy a German classic in celebration of Oktoberfest. I may be a bit behind the curve with this one, as the classic Bavarian festival traditionally takes place in late September, but those in the know know I like to get my wurst on from time to time.

I've never been a huge fan of sauerkraut, especially of the pre-packaged variety, so I opted to pair some lovely little bratwursts with a traditional Bavarian side: braised red cabbage. This gorgeous dish makes a fine bed, and wonderful foil, for the savory links. It has just enough acid to balance the porky goodness and just enough crunch to keep things interesting.

Braised Red Cabbage:

• 1 small head of red cabbage
• red wine vinegar
• 1 tablespoon olive oil
• 1 large apple, peeled, cored and roughly chopped
• 1/3 cup of thinly sliced onion
• 1 1/2 cups non-fat, low-sodium chicken broth
• 1 teaspoon brown sugar (or granulated sugar, agave nectar)
• 1 small onion, peeled and studded with 3 whole cloves
• Kosher salt and freshly ground black pepper
• pinch of Bavarian Seasoning, optional
• small pinch of cayenne pepper, optional

1. Remove the tough outer leaves of the cabbage, cut it into quarters, and remove the core from all sections. Using a very sharp knife, slice the cabbage into thin shreds, one quarter at a time. As soon as each section is sliced, place the shreds in a large bowl and drizzle with a bit of red wine vinegar, tossing to lightly coat. This will help preserve the vibrant color. Repeat until all cabbage is sliced and tossed with vinegar.

2. Heat a large, heavy-bottomed, saucepan over medium high heat and add the olive oil. When hot, but not smoking, add the cabbage and toss with tongs to coat. Continue tossing gently until the cabbage begins to wilt a bit, about 2 to 3 minutes, then add the apples and sliced onions and saute together for 1 minute.

3. Nestle the clove studded onion into the mixture and add the remaining ingredients, seasoning to taste with the salt, pepper, Bavarian Seasoning, and cayenne pepper. Stir to combine. Allow the mixture to come to the boil, cover, reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally.

4. Taste the cabbage at the 30 minute mark. Adjust seasoning if necessary, adding more of whatever you wish. I happen to prefer a bit of crunch here, so I generally don't simmer beyond 30 minutes. If you prefer a softer texture, continue simmering for another 10 to 15 minutes, or until your desired texture is achieved.

As written, this recipe will serve 4 to 6, depending on portion size.

Enjoy!

Almost Ratatouille

"August is the best eating month of year." So said the husband between bites of native corn and a succulent squash saute the other night. I couldn't agree more.

Farmers markets are fairly bursting with the goodness of the earth. The tomatoes are ripe and inviting, the squash more plentiful then anyone can handle, and, really, is there anything better than that first, crisp bite of tender, native corn? I think not.

To honor such bounty, and more particularly the glories of my bro's garden, I cooked up this little saute. Its almost a ratatouille, but not quite.

This zesty side dish comes together in a hurry and features a delicious mix of red onions, shallots, garlic, zucchini, yellow summer squash, red paste tomatoes and a few herbs and spices. Think of this recipe as an outline, merely a suggestion of method and mix, but feel free to jump off at any point and do your own thing. Have a few peppers lying about? Throw them into the mix. Fancy a more traditional ratatouille? Go right ahead and add some eggplant along with the squash. And don't worry your pretty little head about amounts here either - use what you've got, as long as it fresh, and the results are certain to charm.

Almost Ratatouille:

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, peeled and chopped
• 1 medium red onion, peeled, halved and sliced
• 1 large clove of garlic, peeled and minced
• small pinch crushed red pepper flakes
• pinch of salt and some freshly ground black pepper
• medium zucchini, washed and sliced
• medium yellow squash, washed and sliced
• 2 medium to large red paste tomatoes (or any variety)
• 1/2 teaspoon (a couple good pinches) herbes de Provence
• 1/8 teaspoon smoked paprika
• 1/2 cup of non-fat low-sodium chicken broth, plus extra if needed
• 2 tablespoons dry white wine
• some chopped fresh basil and parsley

1. Heat the oil in a large non-reactive skillet over medium-high heat. When it just begins to shimmer, add the shallots, onions and garlic and saute for 2 minutes or so, until the onions soften a bit and become translucent but not yet browned. Add a pinch of crushed red pepper flakes and a bit of salt and pepper. Stir to combine. Add the zucchini and yellow squash and continue sauteing, stirring often, until the squash picks up some color.

2. Allow the squash to brown slightly, say 4 minutes or so, then add the chopped tomatoes, a few good pinches of herbes de Provence and about 1/8 teaspoon (or more to taste) of smoked paprika. Stir. Add 1/2 cup of chicken broth and the white wine and allow the mixture to come to the boil. Reduce heat to low and simmer, uncovered for 10 minutes or so, allowing the flavors to meld.

3. Taste and adjust the seasoning, adding more of anything you wish. Just before serving, remove from heat and stir in some chopped fresh basil and parsley. Serve and enjoy!

The yield will depend on the size of your produce. In my case, I'd say it served 4, but your amounts may vary.

By all means feel free to dust the finished dish with some freshly shaved Parmesan cheese. And if you'd like a spicier dish, don't be stingy with that smoked paprika. I was going for subtle here, allowing the natural flavor of the veggies to shine through - but if you want to ramp it up a bit, I won't be mad at you.

Lastly, this dish only improves with age. A day or two in the fridge and the left-overs will be even more flavorful. Use them as a simple sauce for some freshly cooked whole wheat pasta and call it dinner.

Enjoy!

Quick Roasted Tomato Sauce

When life, or your brother, hands you a bushel of tomatoes: make tomato sauce ... from scratch!

While slow-roasted is all the rage, sometimes there's no time for slow. Sometimes you need quick. I often need quick. Such was the case on Saturday night. Having returned from a long day at BlogHer, I was tired, I was hungry, and there were several, large, needing-to-be-used tomatoes on my kitchen counter - courtesy of my bro's magnificent garden.

I washed them, cored them, cut them in half, and popped them in the oven. The rest is history ... or, at least, the substance of today's post.

Quick Roasted Tomato Sauce:

• 5 large tomatoes, washed, cored and halved
• drizzle of extra-virgin olive oil
• Kosher salt and freshly ground black pepper

• 1 tablespoon extra-virgin olive oil
• 2 large cloves of garlic, peeled and minced
• pinch of crushed red pepper flakes
• Kosher salt and freshly ground black
• 1 tablespoon tomato paste
• 1 tablespoon grated Parmesan cheese, or to taste
• 2 to 3 teaspoons chopped fresh basil, or to taste
• 2 to 3 teaspoons chopped fresh parsley, or to taste

1. Pre-heat your oven to 425 degrees F.

2. Arrange the tomatoes, cut side up, on a large, walled baking sheet and drizzle with a bit of olive oil. Sprinkle on a bit of Kosher salt and some freshly ground pepper and roast in the middle of a pre-heated 425 degree oven for 15 to 20 minutes. Or until softened slightly and just beginning to color. Remove from oven and allow tomatoes to cool for 10 minutes.

3. Using a food mill set over a large bowl, puree the tomatoes two halves at a time, until all tomatoes have been pureed. Discard the seeds and skin, reserve the pureed tomatoes. Add any tomato juice from roasting pan to the puree. Reserve.

4. Heat a large, heavy-bottomed, non-reactive sauce pan over medium high heat and to it add 1 tablespoon of olive oil. Add the minced garlic, a pinch of crushed red pepper flakes, pinch of Kosher salt and a bit of freshly ground black pepper. Stir and saute for one minute, do not allow the garlic to color. Add the pureed tomatoes and the tomato paste and stir well to incorporate.

5. Add the grated Parmesan cheese, the basil, and the parsley, lower the heat and allow the sauce to simmer, uncovered for 20 to 30 minutes. Sauce will thicken a bit as it simmers, stir once in a while to prevent sticking. Prior to serving, taste and adjust the seasonings, adding more of anything you like.

6. Serve over cooked pasta with a dusting of freshly grated Parmesan cheese and some additional chopped basil and parsley for garnish. Enjoy!

Notes: The tomatoes used for this sauce were "Hungarian Hearts" ... they were enormous! Even larger than those pictured above. If your tomatoes are of lesser stature, use more. Ditto for my bro's garlic: its huge. We happen enjoy a garlic-y sauce, chez Diva, but your milage may vary, of course. Use as much or as little as you like.

The tomato paste is added to give the sauce more body. Fresh tomato sauce can be on the thin side. I find a bit of paste serves to improve the texture. The longer you cook the sauce, the thicker it will be - use your judgement. Its not rocket science.

Lastly, the more flavorful your tomatoes, the more flavorful your sauce will be. We loved the Hungarian Hearts, but if you can't find those, choose your favorite variety. Use the freshest and most delicious tomatoes you can find, their essential tomatoey-ness will only improve with time spent in a hot oven.

Bon appetite!

Quick and Easy Roasted Zucchini

The Diva's taking the easy way out today. So easy, in fact, that this isn't even my recipe! (Though, naturally, I've changed it up some.) I popped into a favorite farm stand this weekend and along with the bounty of fresh veggies, the stand had little Xerox copies of family recipes to go with. Sweet!

No doubt zucchini and tomatoes are in abundance right now, so its likely that you'll already have these ingredients on hand. This is a simple summer side dish, and the possibilities for variation are limited only by your imagination. Got some yellow squash? Throw it into the mix. Not a fan of grape tomatoes? Use cherries instead or leave them out and add some onion. Feel free to vary the seasonings as well, according to your taste. Its all good and all healthy too!

Roasted zucchini has a wonderful, caramelized flavor and the grape tomatoes are greatly improved by some time in the oven. Their flavor intensifies, adding a welcome piquancy to the dish. Its as delicious as is it easy!

Roasted Zucchini and Tomatoes:

• 2 large zucchini, cut into 1 inch chunks
• 1 pint grape tomatoes, washed and left whole
• extra-virgin olive oil
• salt-free seasoning, such as Mrs. Dash
• Herbes de Provence
• Kosher salt
• freshly ground black pepper
• freshly grated Parmesan cheese

1. Pre-heat your oven to 400 degrees F.

2. Lightly brush the bottom of 9 x 13 inch glass baking dish with olive oil. Place the chopped zucchini and grape tomatoes into the prepared dish and drizzle with a bit of extra-virgin olive oil. Toss to coat. Sprinkle the veggies with some salt-free seasoning, such as Mrs. Dash (any flavor you like), add a pinch of herbes de Provence, a small pinch of Kosher salt and some freshly ground black pepper to taste. Toss again to coat.

3. Bake in the middle of a pre-heated 400 degree oven for 45 minutes, stirring once about half-way through. Remove from oven and sprinkle dish with some freshly grated Parmesan cheese. Serve. Or, alternately, you may run the dish under the broiler for a moment or two to melt and brown the cheese before serving.

As written, this recipe will serve 6.

So what's your favorite way to serve zucchini? Hungry Diva wants to know!

Enjoy!

Fun With Garlic Scapes

Fear not, our regular Thirsty Thursdays feature will resume next week. I simply haven't had a chance to mix up any magic in the cocktail area this week. Sad, huh?

But I have had time to get busy with some garlic scapes. As I mentioned yesterday, I'm long, very long on garlic scapes - thanks to bro's garden. For those not in the know, garlic scapes are the flower stems that garlic plants produce before the bulbs mature. They're long, green shoots, with a pale portion near the top, from which will grown the eventual bulbs. Gardeners often harvest the young, tender shoots to encourage larger bulbs to form ... which is good news for adventurous cooks!

I added them to the couscous dish on Tuesday. I turned them into an onion/garlic dip on Wednesday. (as seen below) And I'm planning on making this white bean garlic scape dip later on in the week, thanks to the recommendation of Diva Sis in Law, K. who emailed me the recipe.

My onion/garlic dip was very much a fly-by-the-tips-of-my-tiara operation. No real recipe here, I used: one 6 ounce container of non-fat plain Greek yogurt, 1 teaspoon of bottled horseradish, 1 teaspoon of onion powder, 1/2 teaspoon of BBQ Seasoning, 3 large garlic scapes - minced, and a little dash of lemon pepper seasoning. I whisked it all up, then let it chill in the fridge for a few hours. The husband enjoyed it with chips, prior to dinner, and I enjoyed it with some strips of fresh red bell pepper. Yum!

Finally, I threw some minced scapes into this batch of outstanding whole wheat biscuits that I made late Wednesday afternoon. They were scrumptious. More on this recipe tomorrow.

Even with all of that, I haven't made a dent in my stash of scapes! I could certainly make some pesto ... but then I'd want to have it with pasta and I've been trying to cut back. So, what's a Diva to do??

Thus, I turn to you, my savy readers and ask: What would you do with a bag of fresh garlic scapes?

I need ideas ... stat!

Cheers!

Israeli Couscous with Chicken, Mushrooms, Garlic Scapes and Asparagus

Will wonders never cease? I actually cooked a meal at home last night - and a tasty meal at that!

This dish is based on Bev Bennett's recipe for Couscous Pilaf with Chicken and Mushrooms that appeared recently in the New Haven Register. Mama Diva passed it on to me last weekend with her recommendation. I varied the ingredients according to what I had on hand; substituting some cooked roast chicken for the chicken breast, adding some asparagus because it seemed like a good idea, and finishing the dish with some freshly grated Parmesan, because - why not?

The somewhat whimsical addition of garlic scapes is the result of my bro's largess. He's planted an enormous quantity of garlic this year and he favored me with what seems like 5 pounds of fresh scapes! I expect they'll be making their way into just about everything I cook this week. Stay tuned.

If you're hungry and in a hurry, this is the meal for you. Its quick, nutritious, filling and altogether delightful. If you don't have any cooked chicken on hand, please consult the original recipe for instructions on using skinless, boneless chicken breasts, as the directions will vary accordingly.

Israeli Couscous with Chicken, Mushrooms, Asparagus and Garlic Scapes:

• 3 teaspoons olive oil
• 2 cups Shiitake mushrooms, sliced
• 1 large shallot, peeled and minced
• 1 large clove of garlic, peeled and minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon Herbes de Provence
• pinch of Kosher salt and some freshly ground black pepper
• 1 cup of cubed cooked chicken
• 1 teaspoon of butter
• 2/3 cup Israeli couscous
• 1 1/4 cups hot chicken broth
• 1 bunch of asparagus, trimmed and cut into 1 inch pieces
• 3 fresh garlic scapes, minced (optional)
• 4 sprigs of fresh thyme
• 1/4 cup freshly grated Parmesan cheese, plus additional for sprinkling
• some chopped fresh parsley for garnish

Heat the oil over medium-high heat in a large skillet. When it begins to shimmer, add the mushrooms and cook, stirring as needed, until mushrooms are tender and just beginning to brown. Add the shallots and garlic and saute for 1 to 2 minutes. Add the curry powder and the Herbes de Provence and saute for one minute, then season with a bit of salt and pepper.

Add the cooked chicken and continue sauteing and stirring for 2 minutes. Add 1 teaspoon of butter, allow it to melt, then pour in the Israeli couscous. Cook for 1 to 2 minutes, allowing the couscous to toast and brown slightly. Add the hot chicken broth and stir well to combine, scraping any browned bits up from the bottom of the pan. Add the asparagus, the garlic scapes and the leaves from 4 sprigs of fresh thyme. Stir well to combine.

Bring the mixture to the boil then immediately reduce heat to low, cover and simmer for 5 to 10 minutes or until couscous is tender and most of the broth has been absorbed. Before serving, add in 1/4 cup of freshly grated Parmesan cheese and stir to melt and combine.

Serve immediately, garnished with some chopped fresh parsley and a sprinkle of Parmesan cheese. Enjoy!

Ms. Bennett's recipe suggests that this is a meal for two, but I believe my version yielded enough for four. Your mileage may vary, of course.

Should you wish to go the vegetarian route, you could certainly leave out the chicken and substitute some vegetable broth for the chicken broth. Either way, you'll be rewarded with a quick and altogether satisfying meal. Round it out with a nice big salad or some steamed veggies and call it dinner. I sure did!

Enjoy!

Eggplant Rollatini

My word, there's an awful lot of chocolate going on here lately ... and I'm not even PMS, I swear it. Clearly, I need to step away from the coco bean and present something else before someone calls the authorities. On the menu today: eggplant rollatini.

Ever since 2006, I can't even think about eggplant rollatini without hearing the voice of Carmella Soprano in my head. Season six, episode five: "Mr. & Mrs. John Sacrimoni Request" ... to be exact. Carmella and Tony are at the wedding of Allegra Sacrimoni, and at one point, Carmella stands up and screams out: "Ton! The rollatine!" I about fell off the couch for laughing and immediately gave props to writer Terence Winter for the colloquial truncation of the word "rollatini". Where I'm from, and where Carmella was from, that word is pronounced "rollatine" ... and I'm not even from Jersey.

I can understand why she was so excited about it too - eggplant rollatini is a treat to be sure. The tender toothsome eggplant, the soft creamy cheese, a nice piquant tomato sauce ...what's not to like? A more luscious and inviting dish I cannot imagine! Now, I'm not going to lie, this one takes some time to prepare ... but it is well worth your effort.

Right off the bat, I'll offer a few short-cuts. If you wish, feel free to use jarred tomato sauce. I used some leftover Five Minute Marinara Sauce. Whichever you choose, you'll need 2 to 3 cups, depending on how saucy you like your rollatine. In this recipe, I've used fresh baby spinach, but feel free to use a package of frozen chopped spinach, if you're so inclined. Doing so will certainly save you some time - though, in my opinion, the flavor will suffer. Your choice. Just be sure to defrost the spinach and drain very well before use.

Bottom line - this is not rocket science and the finished dish is insanely good. So good, in fact, that you might just need to stand up and shout for joy a la Mrs. Soprano. Really. Its fabulous! I've reduced the fat and calories by baking the eggplant and using lower fat ricotta, so its healthy to boot.

Carmella, this one's for you.

Diva's Baked Eggplant Rollatine:

• 2 large eggplants
• 1 cup (or more) whole wheat bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 5 ounce package of fresh baby spinach
• one 15 ounce container of part-skim ricotta cheese
• 1/2 cup of 1% large curd cottage cheese
• 1/4 cup freshly grated Parmesan cheese
• pinch of Kosher salt
• 1/4 teaspoon freshly ground black pepper or more to taste
• 1/2 teaspoon dried basil
• 1/4 teaspoon granulated garlic
• generous grating of fresh nutmeg
• 1 large egg, lightly beaten
• 2 to 3 cups Marinara sauce
• some shredded low-fat Mozzarella cheese for topping
• additional freshly grated Parmesan cheese for topping

1. Pre-heat your oven to 350 degrees F.

2. Wash and trim the eggplants, removing both the stem and bottom ends. Slice the eggplants lengthwise into 12 even 1/4 inch slices. (Discard the first and last cutting of each as it will contain mostly peel.)

3. Coat a large cookie sheet with a thin layer of olive oil and reserve. On a large, flat plate, combine the bread crumbs and 1/4 cup Parmesan cheese, mix well. Dredge the sliced eggplant, one slice at a time, in bread crumbs, pressing firmly on each side to coat well. Place the coated eggplant slices onto prepared cookie sheet in a single layer and bake in the middle of a pre-heated 350 degree oven for 10 minutes; turn slices over and bake for 10 to 15 minutes longer or until lightly browned and tender. Removed cooked eggplant to a wire baking rack to cool. Repeat process until all 12 slices have been coated and baked.

4. While the eggplant bakes, prepare the spinach. Wash and drain spinach, then saute briefly in a non-stick pan over medium high heat until just wilted, approximately 2 to 3 minutes. Remove cooked spinach from pan and place in a wire strainer or sieve to drain - pressing firmly with the back of a wooden spoon to extract as much water from the spinach as possible. Once drained, cool slightly then chop into small pieces and reserve.

5. In a mixing bowl, combine the ricotta, cottage cheese, 1/4 cup grated Parmesan cheese, pinch of salt, black pepper, dried basil, granulated garlic and freshly grated nutmeg. Stir well to blend. Add the egg and stir well to combine. Add the reserved chopped spinach and stir well to combine.

6. Pour 1/2 of the marinara sauce into the bottom of a 9" x 13" baking dish and reserve. To assemble the rolls: place once slice of baked eggplant on a plate and spread with approximately 2 heaping tablespoons of the ricotta mixture. (Use your judgement on the amount needed here.) Spread in an even layer and roll from the widest end to the narrow end to form the roll. Place the stuffed rolls, seam side down, into the reserved baking dish and continue until all the rolls have been formed. (Pictured above.)

7. Top the rolls with remaining sauce, to taste, and sprinkle some shredded mozzarella and Parmesan cheese over the rolls. Cover the dish with foil and bake in the middle of a pre-heated 350 degree oven for 20 minutes. Remove foil from the top of dish and continue baking for an additional 10 minutes or until the cheese has melted and the dish is bubbling hot. Serve immediately!

As written, this recipe will yield 12 magnificent eggplant rollatini. I hope you'll try it!

You'll note that I haven't salted and drained the eggplant. For me, that step seems unnecessary. I don't find eggplant to be bitter and it adds one more step to an already lengthy process. Your mileage may vary, of course, so do as you see fit. If you choose to salt the slices, be sure to rinse well and pat dry before proceeding with the breading.

Buon appetito!

Steak Tacos with Bell Pepper Slaw

Hot, spicy steak; cool, crisp veggies; soft whole wheat tortilla - need I say more? I think not.

Steak Tacos with Bell Pepper Slaw

Spice Rubbed Flank Steak:

• 1 1/2 pound flank steak
• 3 teaspoons ancho chili powder (or any kind of chili powder)
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground coriander

1. In a small bowl, combine the chili powder, espresso powder, brown sugar, salt, cayenne pepper, dry mustard and ground coriander. Mix well with your fingers, or a small wire whisk, until thoroughly combined.

2. Rub both sides of the flank steak, to coat well, with the spice mixture and allow the meat to rest at room temperature for 15 to 20 minutes.

3. Slick a grill pan with a thin coat of oil and heat it, over high heat, until smoking hot. Grill the steak, turning once, roughly 5 to 6 minutes per side for medium rare - or until done to your liking. Remove from grill pan, cover loosely with foil and allow the meat to rest for a full 5 minutes before slicing. Then slice thin, against the grain, on the diagonal.

Red and Yellow Bell Pepper Slaw:

• 1/2 of a large red bell pepper, seeded, and sliced into thin strips
• 1/2 of a large orange or yellow bell pepper, seeded, and sliced into thin strips
• 1/2 of a medium red onion, cut into thin slices
• 1/2 of a medium red cabbage, shredded into thin slices
• 1 large carrot, peeled and shredded
• juice of 1/2 lime
• 3 teaspoons red wine vinegar
• 1 teaspoon balsamic vinegar (I used fig balsamic)
• 1/4 teaspoon dark Asian sesame oil
• 1 teaspoon olive oil
• 1 teaspoon agave nectar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon celery seed or celery salt
• 3 tablespoons chopped fresh cilantro, or to taste
• 3 tablespoons chopped fresh mint, or to taste
• 1 teaspoon black sesame seeds

1. Combine the sliced peppers, onions, cabbage and shredded carrots in a large bowl and mix well with a fork.

2. In a small bowl, whisk together the lime juice, red wine vinegar, balsamic vinegar, sesame oil, olive oil, agave nectar, cayenne pepper, salt and celery seed. Whisk until well combined and pour over the sliced/shredded veggies. Toss well with a fork to coat.

3. Add the cilantro, mint and black sesame seeds and toss again to combine well. Cover and reserve in fridge until ready to serve.

For the Tacos:

• Sliced Grilled Flank Steak
• Red Pepper Slaw
• Warm Whole Wheat Tortillas
• Some Guacamole and or Sour Cream
• Some Sriracha or other form of Chili Sauce

Place some sliced steak atop the whole wheat tortilla, add some slaw, a bit of guacamole and some sriracha to taste. Roll up and devour, repeat as necessary!

As written, this recipe will serve 4.

Bon appetite!

Carrot and Parsnip Soup

C'mon in, I've made you some soup. And not just any soup either - a luscious and healthy root vegetable soup. Doesn't it look delicious? Aw, thanks. Wait, what's that you say? No, no, of course I'm not trying to pawn off more leftovers on you. This soup is entirely fresh! Honest. I mean it.

~blink~

Ok, you caught me crossing my fingers behind my back. This soup is made of leftovers ... but not in the way that you think. In addition to the bounteous remains of the holiday meal, I found myself long, very long, on a variety of raw veggies after Thanksgiving. Parsnips and baby carrots were the chief offenders. I'm not entirely sure why I bought a whole bag of parsnips when I needed just one or two for my turkey. And I had all good intentions of setting out bowls of hummus and dip with baby carrots and assorted crudite late into the evening on Thanksgiving, when we were playing poker. But alas, our bellies were too full and the game was too intense.

Hoping to clear some room in the fridge after Thanksgiving, I whipped up a batch of this comforting soup.

Carrot and Parsnip Soup:

• 1 tablespoon extra-virgin olive oil
• 1 large leek, white and pale green part only, peeled and chopped
• 1 large shallot, peeled and chopped
• 1 cup of chopped onion
• 1 stalk of celery, leaves included
• pinch of Kosher salt and a generous grating of fresh black pepper
• 1 full pound of baby carrots, washed and trimmed of any ugly ends
• 4 large parsnips, peeled and chopped into 1 inch pieces
• two 14.5 ounce cans of non-fat, low-sodium chicken broth
• one 14.5 ounce can of non-fat, low-sodium vegetable broth
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon good quality curry powder, or more to taste
• 1/4 teaspoon celery salt
• grating of fresh nutmeg
• pinch of cayenne pepper, optional
• pinch of ground white pepper, optional
• a couple of teaspoons of chopped fresh dill
• optional - 1 teaspoon of honey to finish the soup if desired

For garnish:

• some non-fat plain Greek yogurt
• chopped fresh parsley
• chopped fresh dill

Heat the oil in a large, heavy-bottomed soup or stock pot over medium-high heat and add the leeks, shallots, onions and celery. Add a pinch of Kosher salt and some freshly ground black pepper, stir and saute until the onions are translucent and the vegetable are tender but not yet brown - about 4 to 5 minutes. Add the ground coriander, curry powder, celery salt and cayenne pepper, if using. Stir to combine and saute for 1 minute. Add the carrots, parsnips, chicken broth, vegetable broth and lemon juice. Add a pinch of white pepper, if desired, and a grating of fresh nutmeg. Stir to combine. Raise the heat and bring the soup to the boil. Then cover, reduce heat to low and simmer for 20 to 30 minutes or until both the carrots and parsnips are fork tender.

Remove from heat and puree using an immersion blender. (Alternately, the soup can be pureed, in batches, using a food processor or blender. Be careful, its hot!) Return the soup to the heat and re-warm if necessary. Taste and adjust the seasoning, adding more of whatever you like. If you prefer a sweeter soup, you may add a teaspoon of honey now. If you'd like a bit more acid, another squeeze of lemon should do the trick. Stir to combine.

To serve: ladle the soup into bowls and garnish with a dollop of non-fat Greek yogurt and a dusting of fresh parsley and dill.

As written, this recipe will yield 6 servings.

Why, yes, it does bear a striking resemblance to my Cream-Free Creamy Carrot Soup ... they're cousins.

Bon appetit!

Recipe for Pot Roast

A simple, and simply delicious, recipe for the classic comfort food: pot roast.

I don't know about you, but let the weather drop just ten or fifteen degrees and, immediately, I start thinking pot roast. Even a slight chill in the air puts me in mind of root vegetables and long, slowly simmered, dishes of the savory sort. Pot roast is the ultimate fall comfort food.

Though I've made it dozens of time, I don't think I've ever made it the same way twice. Sometimes I'll use a crock pot, sometimes a roasting bag; sometimes with potatoes, sometimes without ... all depends on what I've got on hand. Last week I chose to simmer it in the oven and skip the potatoes. Instead, I've included a veritable cornucopia of root vegetables: carrots, turnips, parsnips and butternut squash. Feel free to vary the veggies according to your own desires. Almost anything and everything will work well in this dish.

Please don't be put off by the long list of ingredients here. The dish comes together quickly. My advice is to chop and prep all of the vegetables before you begin browning the meat. A little chopping, a little mixing and once its in the oven, your work is done!

Basic Pot Roast:

• one 4 to 5 pound beef rump roast, tied
• salt, pepper and some Essence of Emeril for seasoning
  
• 2 tablespoons olive oil
• 3 large cloves of garlic, peeled and minced
• 1 medium onion, peeled, halved and sliced
• 1/3 cup of Vin Santo or a dry sherry
• 3/4 cup red wine
• 1 tablespoon tomato paste
• 3 (whole) large sprigs of fresh thyme
• 1 large bay leaf
• 1 teaspoon paprika
• 1 tablespoon Worcestershire Sauce
• 1 1/2 teaspoons unseasoned rice wine vinegar
• one 14 ounce can of petite diced tomatoes
• 3 large carrots, peeled and coarsely chopped
• 2 large parsnips, peeled and coarsely chopped
• 2 medium white turnips, peeled and coarsely chopped
• 1 cup of peeled, chopped butternut squash (1 inch pieces)
  
• 1 cup of vegetable broth
• 1 cup of low-sodium beef broth
• some chopped fresh parsley, for garnish
  

Pre-heat your oven to 350 degrees F.

Heat the oil in a large, heavy (3 or 4 quart) dutch oven over medium-high heat until it is hot, but not smoking. While the oil heats, rub the entire surface of the meat with a bit of salt, freshly ground black pepper and some Essence of Emeril. Add the seasoned meat to the pan and brown on all sides. Transfer the roast to a plate, and to the dutch oven add the garlic and onions. Saute, over medium-high heat, for 3 to 4 minutes, or until the onions just begin to soften. Add the Vin Santo, or sherry, and the red wine and allow the mixture to come to the boil, stirring well with a wooden spoon and scraping up the browned bits from the bottom and sides of the pan, about 3 to 4 minutes. Add the tomato paste and stir well to combine.

Add the whole sprigs of thyme, the bay leaf, paprika, Worcestershire Sauce, rice wine vinegar and the can of petite diced tomatoes with their juice, stirring well to combine. Return the browned roast to the pan and nestle the carrots, parsnips, turnips and squash around the roast. Pour the vegetable broth and the beef broth over the roast and vegetables. Cover the pot with the lid and transfer to a pre-heated 350 degree oven. Roast until fork-tender, about 3 hours, turning the meat once mid-way through roasting (after an hour and a half).

Transfer the meat to a cutting board and tent with foil. Allow the meat to rest for a few minutes before slicing. Using a pair of tongs, remove the bay leaf and the thyme stems from the roasting pan, then keep the accumulated gravy and root vegetables warm by simmering on top of the stove over low heat while you slice the roast.

To serve: slice the roast and over it pour the gravy and the simmered vegetables. Garnish with some chopped fresh parsley if desired.

As written, this recipe will serve 6.

If desired, you may choose to thicken the resulting gravy by either reducing it for a few minutes or add a beurre manie. Personally, I can't be bothered with that. The resulting liquid is so deliciously fragrant and flavorful, I want to get right to the table! Do as you see fit.

I like to serve the pot roast over some cooked whole wheat noodles or some creamy grits or polenta, though mashed potatoes would work equally well. This is a hearty, wholesome and altogether satisfying meal that's well worth the bit of effort in chopping and peeling. I can't think of a better way to usher in the first crisp days of autumn. I hope you'll try it!

Bon appetite!

Appetizing

Sunday nights have their own sort of ethos; a kind of "back-to-school" feeling, even if you're not a student. The weekend is over, most people need to show up for work on Monday, and, often, a kind malaise sets in ... unless you are in Divaland. I don't do malaise.

In fact, I'm just as likely to celebrate a Sunday evening. Last night was no exception. Armed with a pint of grape tomatoes and some gorgeous onions from bro's garden, I turned the end of the weekend into quite an appetizing little event. Below, my recipe for a Divalicious Sunday evening ...

Goat Cheese Crostini with Caramelized Onion and Tomato Compote:

• 1 large onion, peeled, halved and cut into 1/4 inch slices
• 1 tbsp. olive oil
• 1/2 tsp. granulated sugar
• pinch of Kosher salt
• some freshly ground black pepper
• pinch of crushed red pepper flakes, to taste
  
• 1 pint of fresh grape tomatoes, milled*
  
• one 14.5 oz. can of Petite Diced Tomatoes
• zest of one large fresh lemon, minced
  
• juice of 1/2 large lemon
• 1/2 tsp. red wine vinegar
• 1 tsp. honey
• 1/4 tsp. ground cumin, optional
• 1/4 tsp. Chinese Five Spice powder, optional
• the leaves from 2 or 3 sprigs of fresh thyme

• some soft herbed goat cheese
• a large whole grain or whole wheat baguette, sliced thin, brushed with a bit of olive and then toasted until golden brown

Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and stir well to coat with the oil. Allow the onions to saute, stirring frequently for 1 to 2 minutes, add 1/2 tsp. of granulated sugar, a pinch of salt and some freshly ground black pepper. Continue cooking the onions, stirring frequently to redistribute, until golden brown and caramelized - approximately 15 to 20 minutes. Lower the heat to medium-low, if they begin to brown to quickly. The onions are done when they are evenly golden, not dark, brown. They will be soft but will still maintain their shape.

*While the onions caramelize, run the grape tomatoes through a food mill (placed over a large bowl) to separate the juice and pulp from the skins. This will take a bit of time, be patient. Once all of the tomatoes have been crushed, discard the skins and strain the juice and pulp through a sieve, pressing on the solids to extract. Save the resulting juice and discard the seeds.

Once the onions are cooked, add a pinch of crushed red pepper flakes and stir to combine. To the skillet, add the reserved grape tomato juice, a 14.5 oz. can of petite diced tomatoes (along with their juice), and stir well. Add the lemon zest, lemon juice, red wine vinegar, honey, cumin, Chinese Five Spice powder, and the leaves from 2 or 3 large sprigs of fresh thyme. Stir well, allow the mixture to come to the boil, then reduce heat to low and simmer, uncovered, for 15 to 20 minutes - or until the mixture has thickened and most of the liquid has evaporated - stirring as needed.

Taste and adjust the seasonings, adding more of anything you like. Remove the finished compote to a covered container and chill in the fridge until completely cooled.

To Assemble the Crostini:

Slather the whole grain toasts with some herbed goat cheese and top with a generous spoonful of the chilled onion and tomato compote. Top with a bit of fresh thyme, serve and enjoy!

Alternately, if you don't have a food mill - or don't want to be bothered - you can certainly choose to just chop the grape tomatoes and add them as is. The finished compote would have some seeds, but that's no great hardship. You might also choose to omit the grape tomatoes and add an additional can of diced tomatoes instead.

As for the seasonings, its all up to you. I happen to like a little extra punch, so I've added the cumin and Five Spice powder. A splash of Sriracha wouldn't hurt either, though if you prefer - you can leave the spices out altogether and simply flavor the compote with the thyme alone. The choice is yours!

The finished crostini are so incredibly savory and delicious, I promise you'll forget all about going to work on Monday ... almost.

So, what's your recipe for a festive Sunday evening? Curious Diva wants to know.

Bon appetite!

Lasagna Sans Pasta

I told you it was BIG; the mother of all zucchini! Good thing its one of my most favorite vegetables. While several possibilities sprang to mind: zucchini bread, zucchini parmesan, Charmian Christie's delicious looking zucchini soup, I settled on turning this baby into lasagna ... a pasta-free lasagna and it was spectacular!

The recipe is fairly standard and there's hardly any need to measure. The important thing here is to use a sauce of good quality. I prefer to make my own and, honestly, the sauce I recommend is almost as easy as opening a jar. I used my adapted version of Marcella Hazan's basic tomato sauce. Its so simple you can make it while the zucchini drains and the flavor is remarkably delicious. I can't imagine why anyone would buy sauce when you can make something so incredible in so little time?!


Zucchini Lasagna:

• one enormous zucchini (or several medium to large)
• salt
• two 15 oz. containers of part-skim ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp. chopped fresh basil
• 1/4 tsp. granulated garlic
• pinch of Kosher salt
• generous grating of fresh nutmeg
• generous grinding of fresh black pepper
• dash of cayenne pepper
• 1 large egg, beaten
• some shredded part-skim mozzarella cheese
• additional grated Parmesan cheese
• basic tomato sauce

Slice the zucchini into roughly 1/4 inch rounds. To draw out some of the water, layer the slices in a large colander, dusting each layer with a bit of ordinary table salt before adding the next layer. Allow the zucchini to drain for 30 to 45 minutes. Briefly rinse away the salt, without soaking the zucchini, and place the slices in a single layer between clean tea towels to dry, pressing lightly to remove as much water as possible. Allow the slices to sit between the towels for 15 minutes or so to continue draining.

Heat a large non-stick pan over high heat and brush it with a very thin layer of oil. Add as many slices as the pan will accommodate and gently brown the zucchini on both side. Do not cook it through, you want just a bit of golden color on each slice. Once lightly browned, remove from pan and reserve. Continue until all of the slices have been browned.

In a large mixing bowl, combine the ricotta, 1/4 of grated Parmesan cheese, the parsley, basil, granulated garlic, salt, nutmeg, black pepper and cayenne. Stir well to combine, taste and adjust the seasoning if necessary. Add the beaten egg and stir well to combine. Reserve.

Pre-heat your oven to 375 degrees F.

Place some tomato sauce the bottom of a 9 x 13 glass or oven-safe baking dish, and add a layer of the sliced zucchini, over-lapping slightly to cover the bottom of the pan. Spread 1/3 of the ricotta mixture over the slices, top with some shredded mozzarella and another layer of tomato sauce, then sprinkle with a bit of grated Parmesan. Repeat until all of the ricotta has been used and end with a layer of sliced zucchini. Top the final layer of slices with an even layer of tomato sauce, mozz and Parm. Bake in the middle of a pre-heated 375 degree oven for 40 to 45 minutes or until hot, bubbling and well-browned on top. Remove from oven and allow the lasagna to cool for at least 5 minutes and up to 10 before serving. Serve and enjoy with additional sauce and grated Parmesan, if desired.

As written, the recipe will serve approximately 8 to 10, depending on portion size.

Certainly, if you want to be fancy, you could slice the zucchini lengthwise to achieve flat strips more similar to lasagna noodles - but, frankly, this one was so big I simply couldn't manage it. And, really, it seems unnecessary. The finished product was every bit as tasty and I didn't have to risk injury to achieve it! Have I mentioned I'm dangerous in the kitchen?!

While there is a bit of work involved here, the dish is well worth the effort. The husband ooh-ed and ahh-ed over the dish and we both cleaned our plates. Unlike traditional lasagna, this is meal is not heavy at all - in fact, its remarkably light. The bonus here is that it truly is South Beach friendly; a lovely way to have your lasagna and eat it too. I loved it!

So, what's your favorite way to use up this ubiquitous end-of-summer veggie? Curious Diva wants to know.

Bon appetite!

Hybrid Curry

I raided my brother's garden this weekend and the results were magnificent. I came home laden with fresh poblano chiles, garlic, several enormous onions, fingerling potatoes, cucumbers, beets, basil, and a zucchini that's so large it could feed an army. Color me delighted!

Naturally, I went straight to work and put some of the bounty to good use - in this case, the poblanos, onions, garlic and basil. I made a hybrid curry that was as easy to prepare as it was delicious.

Chicken and Poblano Curry:

• 2 tsp. olive oil
• 1 large onion, peeled and sliced
• 4 small cloves of garlic, minced (or 2 large clove)
• 2 large poblano peppers, seeded and sliced
• 1 large jalapeno, seeded and diced
• 1/4 to 1/2 tsp. crushed red pepper flakes, or to taste
  
• pinch of Kosher salt
• some freshly ground black pepper
• 4 small to medium skinless, boneless chicken breasts, sliced into strips
• 1 1/2 tsp. curry powder
• 1/2 tsp. tandoori spice mixture
  
• 1/4 tsp. cayenne pepper
• a handful of toasted cashew nuts
  
• 1 tsp. tamarind date chutney (jarred)
• 1 cup of light coconut milk
• juice of 1/2 lime
• some shredded fresh basil for garnish

Heat the oil over medium-high heat in a large saute pan and when it is hot but not smoking, add the onions, garlic, poblano and jalapeno peppers, a pinch of salt, some freshly ground black pepper and a dash of crushed red pepper flakes, to taste. Stir-fry for approximately 4 to 5 minutes and add the chicken. Continue stir-frying for about 10 minutes or so, until the chicken is opaque and just beginning to color. Add the curry powder, tandoori spice, cayenne pepper, a handful of cashews, stir well to coat and saute for one minute. Add the tamarind date chutney and stir to combine. Add the coconut milk, stir well and allow the mixture to just come to the boil, reduce heat to low, cover and simmer for 10 to 15 minutes. Add the lime juice, stir, taste and adjust the seasoning - adding more of anything you like.

Spoon the curry over some cooked brown rice and top with a generous handful of shredded basil. Serve and enjoy!

As written, this recipe will serve four. I doubt its very authentic, but it sure is delicious! This is a curry which nods at Mexico - the poblanos - and winks at China - the cashews - while tipping its hat to Thailand with the basil. Basically, I threw in whatever was handy and surprisingly, it works. It more than works!

We like to keep things spicy around here and this had just enough heat to make you stand up and take notice - yet not overwhelm. If you're heat-averse, you can certainly cut back on the cayenne and crushed red pepper flakes. Do as you see fit. Whatever you do, don't skip the basil, it really brings the dish together and adds a bright, fresh note that's welcome indeed.

BIG thanks to my bro for all the wonderful produce. Next up I'm tackling that gigantic zucchini ... stay tuned!

Bon appetite!

Power Lunch

Have you ever had something so delicious, so exactly right for the moment, that you subsequently wanted to eat it every day? (Hopefully, your answer is yes ... in spades.) Well, that happened to me last Wednesday.

The husband and I popped into The Madison Brewing Company, in Bennington, for lunch - a lunch so yummy I exclaimed: "I want to eat this every day for seven years!" He laughed, but I was only half joking. In fact, I set about recreating it as soon as we arrived home.

Today's post isn't so much a recipe as it is an ode to this dish; a shout-out to the kitchen at Madison Brewing. I'm sorry, and a bit shocked, to find that they don't actually have a website of their own - so I can't link you. But I can, and do, urge you to check them out if you find yourself in Bennington. They brew their own beer, (the variety changes seasonally), the service is warm and friendly, and the food is really, really good.

The Madison Brewing Company

428 Main Street

Bennington, VT

(802) 442-7397

No doubt you've heard of "the three martini lunch" ... but how about a three protein lunch? This simple little repast is packed with protein, thoroughly delicious, and 0h-so-satisfying. It will keep you full for hours. I can't remember what it was called on the menu, but I'm calling it ...

The Veggie Burger Supreme:

• one veggie burger of your choice (I like MorningStar Farm's Spicy Black Bean)
• some good quality hummus
• some tabbouleh - traditional style, made with bulgar
• lettuce
• bean, alfalfa or any sprout of your choice

Cook the veggie burger according to package directions. I like to throw mine in the grill pan. When its ready, place it atop a bed of lettuce, spread on a nice thick layer of hummus, top the hummus with as much tabbouleh as you can handle and garnish the dish with a handful of sprouts.

As you can see, this time I forgot the sprouts ... but that won't happen again. They're too good to leave out. I like to drizzle the finished product with a bit of lemon, but you could certainly sprinkle it with sriracha or glaze it with green goddess dressing .... whatever floats your boat!

I suspect the veggie burger at Madison was homemade, it was too good to be pre-fab. That said, I'm well-pleased with the Spicy Black Bean patty. I don't like veggie burgers that taste like fake burgers, and this one doesn't. Use whichever brand you like, or, hell, make your own! Just make it. Really.

I did, however, make my own tabbouleh; this time with bulgar instead of quinoa. You can use the quinoa recipe, found here, and just substitute the cracked wheat. Alternately, any standard tabbouleh recipe will do.

It may not look like much, but this is a quick, healthy and delectable meal. I hope you'll try it! While I may not have eaten it every single day this week ... I'm running 3 for 5 and counting.

Bon appetite!

Dinner in a Flash: Summery Soup Edition

Today's recipe isn't exactly new, in fact, I wrote about it last summer. But that was before I realized I was writing a food blog here; before I was smart enough to take pictures. And certainly before I was in possession of this nifty new serving set I picked up at Bennington Potters last week.

Because the lighting scheme in my kitchen is similar to a bat cave, the photo doesn't really capture the beautiful aubergine finish; its gorgeous. Everything at Bennington Potters is gorgeous. If you ever find yourself in the area, by all means stop in and browse around. The craftsmanship is exceptional, everything made by hand, and they will happily give you a tour of their studio. Its a wonderful place to spend an hour or so.

Anyway, my pretty new piece - coupled with yesterday's extreme heat- seemed like a good enough excuse to revisit this simple summer soup. No need to fuss with the slicing and dicing, you'll be using a food processor so a rough chop will do. Serve it with some crunchy tortilla chips and a nice big salad, as I did, and I promise you won't even break a sweat.

Zesty Red Bell Pepper Gazpacho:

• 2 large red bell peppers, seeded and chopped coarsely
• 1 small jalapeño pepper, seeded and chopped coarsely
• 1 large clove of garlic, peeled and crushed
• 1 small stalk of celery, coarsely chopped
• 1 small carrot, peeled and coarsely chopped
  
• one 8 oz. can of tomato sauce
• one 28 oz. can of crushed tomatoes
• juice of 1/2 lime
• juice of 1/2 lemon
• 2 tbsp. sherry vinegar or red wine vinegar
• 1 slice of whole wheat bread, crust removed (optional)
  
• 2 tbsp. extra virgin olive oil
• 1/4 tsp. celery salt
• dash of Tobasco Sauce, to taste
  
• 1 or 2 tbsp. fresh cilantro, chopped
• Kosher salt and freshly ground pepper, to taste

Garnishes:

• 1/2 red onion, finely chopped
• minced fresh parsley or cilantro (or both!)
  
• several wedges of fresh lemon
• some crushed blue corn tortilla chips
  

Using a food processor, pulse the red peppers until they are pureed. Add the jalapeño, garlic, celery and carrots and pulse on high until the mixture is finely ground - stopping to push down the contents of the bowl as needed. Add the tomato sauce, crushed tomatoes, lime and lemon juice and vinegar, and puree until smooth. Tear the whole wheat bread into pieces, add to the soup and puree on high until smooth.

With the food processor running, add the olive oil through the feed tube and allow the soup and oil to blend until smooth. Add the celery salt, a generous grind of fresh black pepper and the chopped cilantro and pulse until well combined. Taste and adjust the seasoning, adding the Tobasco Sauce, if desired, and some Kosher salt if necessary. If the mixture is too thick, you may add @ 1/4 cup of water or so, if desired, and pulse again to combine.

Pour the soup into a large container, cover, and chill in the fridge for one hour (or up to 24 hrs.) before serving. Garnish the soup with the minced red onion, some chopped parsley or cilantro (or both!) and serve with a large wedge of fresh lemon to be sprinkled over the soup at table.

As written, this recipe will serve @ 6 as an appetizer, or 4 as a main course.

Careful readers will note the absence of cucumber - and this should come as no surprise. I'm not a fan. The recipe, however, is extremely flexible - so feel free to add or subtract what you will. Ditto for the spices and seasonings. I've made this soup dozens of times and I doubt I've ever made it the same way twice. Yesterday I included some Jim Beam Hot Sauce and a pinch of Hot Hungarian Paprika for fun. Taste and adjust to your own liking and the results will be magnificent, I'm sure.

Bon appetite!

A Twist on Tabbouleh

Tabbouleh is a Lebanese salad more traditionally made with bulgur (cracked wheat), some herbs, lemon and veggies. Its delicious as side dish, or even as a dip with pita, and it comes together in a flash. While I really enjoy the standard variety, I will just as often choose to make tabbouleh with quinoa.

Quinoa is often mistaken for a grain, because it looks and behaves like a grain, but the darling little kernels are actually the seeds of a native Peruvian plant called chenopodium quinoa. Quinoa comes in a variety of colors, ranging from light brown to black and is widely recognized as a "superfood" due to its high protein content. Quinoa is a high in fiber, packed with nutrients and is a complete protein. It can be used in place of any grain and its absolutely delicious!

In this recipe, I've used some petite red quinoa, because that's what I had on hand, but feel free to use whichever color you like. The red quinoa has a mild, almost fruity flavor, which pairs well with the olive oil based dressing.

Quinoa Tabbouleh:

• 1/2 cup of quinoa, rinsed well and drained
• 2 tbsp. good quality extra-virgin olive oil
• juice of 1/2 large lemon
• 3/4 tsp. of Kosher salt
• generous grating of fresh black pepper
• 1/4 tsp. ground cumin
  
• 1 cup of tightly packed fresh parsley, minced
• 1/2 cup of tightly packed fresh mint, minced
• 2 medium tomatoes, seeded and chopped (or, alternately, you could use 1/2 pint of grape tomatoes, quartered)
  

Cook the rinsed quinoa according to package directions, drain well and reserve.

Whisk the olive oil, lemon juice, salt, pepper and cumin together in the bottom of a large bowl until combined. Add the drained quinoa to the dressing and toss to coat. Add the parsley, mint and tomatoes and stir well to combine. Taste and adjust for seasoning, adding more lemon, salt or pepper as needed. Serve immediately or chill, covered, in the fridge until use, if desired.

As written, this recipe will serve 4 to 6 as a side dish, and the amounts listed are approximate and entirely flexible. I don't really measure the herbs or the tomatoes, I just keep adding until it looks good to me. Feel free to play around with the combination and create a Divalicious mix of your own, adding more tomatoes, parsley or cumin, etc. Some minced fresh lemon zest would make a wonderful addition and you could certainly choose to add all manner of fresh veggies to the salad if you like. Have fun with it!

Tabbouleh purists will note the distinct lack of cucumber here ... it is the one vegetable I cannot abide. If desired, please go right ahead and add some cukes to your version ... just don't invite me to dinner if you do. ~wink~

Bon appetit!

Thirsty Thursdays: Tomato Edition

Hello, my name is Diva and I'm a book whore. I can't get enough. Set me down to browse in a bookstore and I'll be content for hours ... and, doubtless, I'll emerge with several new titles to add to the bottomless pile by my bed. Cookbooks are no exception.

Mixology book are no exception either. A recent rendezvous resulted in another little gem for my collection: Market-Fresh Mixology - Cocktails for Every Season, by Bridget Albert with Mary Barranco. This is not your average drinks book. Its as much a cookbook as anything else; Ms. Albert's focus is on the integration of fresh ingredients as the basis for some spectacular sips.

The book opens with a nice, concise overview of bar essentials, tools, glassware and ingredients (both alcoholic and non), then sets off on a seasonal market tour - matching all manner of fruits and veggies with some serious spirits. The recipes require a bit of work, we're not talking about throwing a lime into a rum and coke here. You'll need to simmer a few syrups, mash and muddle some stuff before you're able to get your drink on ... and that's just the way I like it.

This recipe is adapted from Market Fresh Mixology by Bridget Albert and Mary Barranco.

The Frisky Mary:

• 5 oz. ripe cherry tomatoes, any color
• one 2 inch piece of celery, quartered
• one fresh radish, trimmed and sliced into rounds
• 2 or 3 fresh basil leaves
• juice of 1/4 lemon
• dash of Worcestershire sauce
• 2 to 3 drops of Tabasco sauce
• dash of celery salt
• pinch of Kosher salt
• a bit of freshly ground black pepper
• 1 1/2 ounces of vodka, or citrus vodka

You will need approximately 4 or 5 cherry tomatoes, depending on size. I've not specified an amount, as sizes vary greatly. The book calls for 5, but the cherries I had were huge, so I used four. Measure out enough cherry tomatoes to equal 4 to 5 ounces, then slice the tomatoes into quarters.

Place the sliced tomatoes, celery, radish, basil, lemon juice, Worcestershire sauce, Tabasco sauce, celery salt, Kosher salt and black pepper into the bottom of a martini shaker. Using a muddling tool, muddle and mash all of the ingredients well. Basically, just grind and press the hell out of it until a wet, pulpy consistency is achieved, the texture will be similar to a thin gazpacho.

Add some ice to the shaker and the vodka, cover and shake well until the shaker frosts. To serve the drink, remove the top of shaker and pour the drink through a sieve into a chilled and salted martini glass, pressing on the solids to extract all of the liquid.

Garnish with a small, decorative tomato and a slice of lime. Serve and enjoy, repeat as necessary!

I created the following seasoned salt to pair with this unique drink:

Frisky Mary Salt:

• 2 tbsp. fine sea salt
  
• 2 tsp. smoked salt
• 1/2 tsp. paprika
• 1/2 tsp. celery seed
• dash of Hot Hungarian Paprika
  

Mix all of the ingredients together on a small, flat dish until well combined. To salt the rim of a glass, run the cut edge of a lemon or lime around the rim of a martini glass, then immediately dip into the seasoned salt to coat.

I've changed the name of the drink, as well as adding a few veggies and spices of my own. The results? Extraordinary! Like a bloody mary, but so much better. Its more lively, more interesting and positively brimming with the flavor of fresh summer tomatoes.

I used unflavored vodka in mine and added an extra drizzle of lemon before serving. Amazing as it was, I think it would be even better when made with a citrus vodka. I can't wait to try it. Does this drink take a bit of work? Yes. Is it worth it? Absolutely! I think Ms. Albert and I are destined to be very good friends.

Bon appetit!

Garden Raid: Beet Edition

In addition to that wonderful broccoli, I also scored some Swiss chard and a bunch of beets from bro's garden this weekend. The chard was sauteed and consumed on Sunday; and last night the beets adorned this scrumptious composed salad.

Beets have long been a Diva favorite, though of late I've been a bit wary due to their sugar content. Turns out there's more than just the sweet stuff inside these ruby red beauties. Beets are rich in Potassium, Iron, Magnesium, Manganese Phosphorus and Copper. They are also high in Vitamin C, Folate and fiber, and contain smaller amounts of Calcium, Zinc, Selenium, Vitamin A, Niacin, Vitamin B6 and Riboflavin to name but a few.

While they have the highest sugar content of any vegetable, there are enough mitigating nutrients for me to feel good about eating them regardless. And, hey, they're delicious - especially when roasted.

This is another no recipe - recipe ... meaning the measurements are loose and you shouldn't feel constrained by the list of ingredients. While beet topped salads are more traditionally paired with a soft goat cheese - cheddar was what I had on hand last night. I believe in using what you've got so use whatever cheese you like here. Ditto for the nuts. My intention was to top the salad with some salty smoked almonds ... as it happened I didn't have any and neither did Fairway. I opted for sesame coated almonds instead and no one cried.

Roasted Beet and Arugula Salad with Sharp Cheddar and Sesame Almonds:

Basic Lemon Vinaigrette:

• juice of 1 large lemon
• 1/4 cup of extra virgin olive oil
• 2 tbsp. Champagne or white wine vinegar
• 1 tsp. honey
• 1/2 tsp. Worcestershire sauce
  
• 1/2 tsp. Dijon mustard
• pinch of Kosher salt
• generous grating of fresh black pepper
• handful of chopped fresh parsley, chives or dill

Pour the olive oil into a small glass measuring cup to equal 1/4 cup. To the oil add the lemon juice, vinegar, honey, Worcestershire sauce, mustard, salt and pepper, directly into the measuring cup and whisk well using a small wire whisk until the dressing has emulsified. Add some chopped fresh herbs of your choice, any would work well. Whisk again and reserve.

For the Beets:

• 4 large beets, washed, peeled and cut into cubes (about 1 inch or so)
  
• 2 tsp. Champagne vinegar
• 1 tbsp. olive oil
• Kosher salt and freshly ground black pepper

Pre-heat your oven to 375 degrees and while it heats, place the cubed beets in a small bowl and toss with a splash of Champagne vinegar and some olive oil. Add a pinch of salt, a grinding of fresh black pepper and toss to coat. Pour the beets onto a cookie sheet or into the bottom of an oven-safe pie dish in an even layer, spread them out and cover the sheet or dish with some foil. Roast in the middle of a pre-heated 375 degree oven for 15 minutes. Remove the foil, return the pan to the oven and continue roasting for another 15 to 20 minutes or until the beets have begun to brown and are tender. Test, and if they're not done to your liking, continue roasting until desired texture is achieved. When tender, remove from oven, place in a bowl and reserve.

Composing the Salad:

• some baby arugula, romaine or any kind of greens you like
• Basic Lemon Vinaigrette
  
• Roasted Beets
  
• some shaved sharp cheddar cheese (or whatever kind you like)
  
• some chopped sesame coated almonds (or whatever kind of nut you prefer)
  

Place some arugula or lettuce in a small bowl and toss with some of the lemon vinaigrette to coat. Place the dressed greens on a serving plate, top with the beets, cheese and nuts to taste. Serve and enjoy with additional dressing on the side to be passed at table.

As written this recipe will yield 2 - 4 salads, depending on size. Smaller salads make a lovely side dish or starter course, while larger ones can be the focus of the meal. I served mine with some excellent roast chicken and a more perfect summer meal I cannot imagine.

Big ups to my bro for all the delicious produce this week. The season's only just begun and we're off to a tasty start!

Bon appetit!

Dinner in a Flash: Perfect Pasta Edition

This is an old recipe. I stole it from Sara Moulton years ago, when she was the host of Cooking Live. Its so easy I never even wrote it down ... and you won't need to either.

Bro's garden is beginning to bear fruit - or, rather, vegetables - and I am more than happy to pilfer my share. This weekend's haul included some of his glorious broccoli. Tender, sweet and freshly picked, its the highlight of this quick and easy meal.

Written amounts are flexible here, as we're mainly talking about a technique more than a recipe. The veggies are variable too. I've made this recipe dozens of times in dozens of ways. You can use almost any veg you like: cauliflower, zucchini, asparagus and carrots work well; and any combination of the above would be outstanding. If you've got some left over chicken, chickpeas, or some cooked white beans, feel free to throw them in at the end as well. Its all good and its all delicious, I promise.

Linguine with Caramelized Broccoli:

• some extra virgin olive oil
• 1 large head of broccoli, stems removed, florets trimmed into small pieces
• 2 or 3 large cloves of garlic, peeled and minced (or more to taste)
• some Kosher salt and freshly ground black pepper
• some crushed red pepper flakes, to taste
• 2 to 3 cups of low-sodium chicken or vegetable broth*
• grating of fresh nutmeg
  
• 1/2 pound of hot, cooked, whole wheat linguine
  
• some freshly grated Parmesan cheese
• some chopped fresh parsley for garnish

Cook the past according to package directions - while the water is coming to the boil, you can throw together this lovely sauce.

Heat some olive oil in a large stainless steel skillet, enough to coat the bottom, over high heat until it shimmers. Add the broccoli and season with a bit of salt and pepper. Cover the skillet and allow the broccoli to cook, undisturbed, for 3 to 4 minutes, or until crisp, well-browned and caramelized. Remove the cover, stir, reduce heat to medium high and add a bit of crushed red pepper flakes, to taste. Continue cooking for an additional 1 to 2 minutes, stirring as needed, until the broccoli is just tender. Add the garlic and stir to combine. Reduce the heat to low and add the chicken or vegetable stock, stirring well to scrape up any brown bits from the bottom of the pan. Grate in some fresh nutmeg and allow the sauce to simmer over low heat for 1 minute.

Meanwhile, drain the cooked pasta, then add it to the skillet, along with a bit of grated Parmesan cheese, and toss to coat. Serve at once with additional Parmesan cheese and a bit of chopped parsley for garnish. Enjoy!

As written, this recipe will serve 3 or 4 depending on portion size.

*The amount of broth used is really up to you. This is a very thin sauce as it is and I like to serve it in a large bowl with both a fork and a soup spoon. I never measure the broth, I just keep adding it until it looks good. 2 to 3 cups for 1/2 pound of pasta should do it. Use your judgment and all will be well.

And let's have a word about that high heat crisping, shall we? Fear not and forge ahead, dear readers. With the heat that high and the oil sizzling, you're going to worry that you're burning the hell out of your veggies ... and ... you are! You must! Its all part of the plan. Take a look above and you'll see the kind of dark, very very dark, char that is our aim. You'll have to trust me on this, or, more specifically, trust Sara Moulton. The broccoli will not taste burnt, nor will the finished sauce. Caramelizing the tender green florets brings out a wonderful, nutty flavor that pairs perfectly with the hint of garlic and whisper of cheese. In a word, its spectacular!

This is a quick, versatile, inexpensive and healthy meatless meal that comes together in about 10 minutes flat.

So, what are you waiting for? ... Get cookin'!

Quick and Dirty

An update from construction central ... there was brunch on Sunday, we already had it. Mama and Papa Diva were in town and we dined on this blueberry focaccia and this ...

... outstanding veggie quiche, among other things. My quiche, as always, was spectacular ... the blueberry focaccia? Not so much. I followed the recipe exactly, save for replacing some of the white flour with whole wheat, and the finished bread was very dry. Tasty to be sure, but the texture was all wrong. I plan on reworking the recipe and improving it over the next few weeks and will post my finished rendition once its perfected.

For now, let's talk quiche! Right off the bat I'm going to admit that I used a frozen pie crust. The horror, the horror! Can I make crust? Yes. Do I? Never. I just don't see the point. I've found a brand I like and, let's be honest, making crust is a pain in the ass. So much quicker to simply reach into the freezer and get on with it. That's how I roll.

Also, in the interest of full disclosure, I don't really use a recipe or measure anything when I make quiche. I will do my best to offer specific amounts for you here, but feel free to play around it. In this incarnation, I used a mix of orange bell peppers, asparagus, onions and chives. Use any veggies you prefer. Onions are a must, mushrooms would be most welcome, and you can never go wrong with any kind of cheese. Mix and match to your heart's content!

Basic Veggie Quiche:

• one frozen, deep-dish pie crust
• 1/2 of a small to medium onion, minced
• 1 small orange, yellow or red bell pepper, seeded and diced
• 8 large asparagus stalks, stems peeled, cut into small rounds
• 2 tsp. olive oil
• salt and pepper
• 4 large eggs, beaten
• 1 1/2 cups whole milk*
• salt and pepper
• grated fresh nutmeg
• paprika
  
• 1 tbsp. (or more) chopped fresh chives
• some grated Gruyere, Cheddar or Swiss cheese

Pre-heat your oven to 375 degrees F.

Once the oven has heated, bake your crust blind (using pie weights or similar) for approximately 6 to 7 minutes, until it just firms up and becomes opaque. Remove from oven and reserve.

Heat 2 tsp. of olive oil in a large, non-stick skillet until it shimmers. Add the onions, peppers, asparagus, a bit of salt and pepper and saute until just beginning to brown and the veggies are crisp-tender. Remove from heat and pour the veggies into the bottom of the pie crust, smoothing out to form an even layer. Top the veggies with some grated Gruyere, Cheddar or Swiss as desired. Place the filled pie crust on a large baking sheet and reserve.

Heat 1 1/4 cups of milk in a small sauce pan over medium-high to high heat. Scald the milk, but do not boil. Watch it carefully. You want it to be hot, not burnt, so as to hasten the cooking process. Remove from heat and cool slightly.

As the milk cools, whisk 4 large eggs in large mixing bowl and to the beaten eggs add a pinch of salt, a generous grating of fresh black pepper, a pinch of paprika and a generous grating of fresh nutmeg. Whisk to combine. Temper the egg mixture by adding a bit of the scalded milk, while whisking. Continue to whisk while slowly adding the milk until the mixture is light and frothy. Add the chopped chives, stir to combine and pour into the pie crust.

Carefully transfer the quiche, baking sheet and all, to the oven. Bake in the middle of a pre-heated 375 degree oven for 30 to 40 minutes ... depending on the speed of your oven. The quiche is done when lightly browned and the middle has just set and is just firm to the touch. Do not over bake. Remove from oven and allow to cool for 5 or 10 minutes before cutting.

Serve and enjoy! As written, this recipe will serve 6.

*About that milk ... if I'm being super fancy, I'll opt for the whole milk. If I'm feeling fat-phobic, I will use skim or reduced fat. Both work, though undoubtedly, the whole milk yields a richer, creamier version. Do as you see fit. In either case, I often will not use the full 1 1/2 cups. I just use my eye and stop adding the milk when I think the custard looks right. I have no way to tell you what "right" is, you just have to know. The custard needs at least a full cup of milk, and a bit more. If this is your first time making a quiche, opt for the full 1 1/2 cups and see how you like the results. You can always scale it back the next time if you find you'd prefer an "eggy-er" version.

Making quiche is fun! Its a quick, easy and versatile meal. Add whatever combination of veggies, meats and cheese you like, spice them up to your heart's content and bake away. Add a big, fresh salad and call it dinner. I do ... often.

So, what's in your quiche? Hungry Diva wants to know.

Bon appetit!