Quarantine Eating

So what have you been cooking for the pandemic?  It's clear that I gravitate to the kitchen and cooking for stress relief, but not sure that's it a net benefit considering how stressful grocery shopping has been.  Seeing empty shelves is kind of scary (on top of the risk of being out in public).  Plus we have been getting a good portion of our food delivered, mostly though Amazon Fresh, which is frustrating trying to find things in stock and getting delivery slots. But I have filled my freezer with plenty of soups and stews "just in case" and doing a better job that normal at using up all of the things in the corner of the pantry and bottom of the freezer. 

I am grateful for so many things ... so far my friends and family are all healthy, we have a nice house, live someplace where we can get out for walks and runs, great neighbors, technology that lets us get together virtually.    Now if it would just stop raining!

Some of what I have been cooking ... some new recipes and some old: 

 A new recipe, Pasta with Chickpeas  from Melissa Clark at the NYT cooking.

This one is destined to become a favorite.  I pretty much followed the recipe, although I only had a half bunch of parsley.  I did use fresh cooked chickpeas ... my neighbor had a couple of pounds in the back of her pantry that were "at least" a couple of years old and was unsure how to cook, so I volunteered to cook in my pressure cooker...  I soaked them for 12 hours and cooked for 12 minutes in the pressure cooker and they were great. I'm grateful for great neighbors! Of course I haven't seen dry chickpeas in the stores, but the local store here is starting to get canned ones again.

I also found a tart crust recipe I like. What's great about this is that you can just bake off one small tart and save the dough for later. I have not tried the filling in this recipe, the filling was a freezer discovery, some lemon curd that I made year, topped with some Greek yogurt and chocolate chips. I sometimes make things and put them into the freezer for a rainy day.  We had over 3 1/2 inches of rain last week, so that counts as a rainy day! 

I have been getting what are essentially CSA boxes from my favorite farmer at the Farmers market.. including lots of beets.   

My try at Pickled Beets was successful.
There have been lots of meals with green incorporated in them...

Like Curried Lentils (this is with beet greens). I was able to get lentils last week at the local store, and this recipe will work with green lentils too, its just not as pretty. And Spinach Swiss Chard Crusted Quiche with Fennel and Sausage.  In a stroke of genius, I oven roasted the fennel, onion, and sausage in the filling on a sheet pan (at the same time as cooking the crust) .. one less skillet to wash and less total time.  

And we have not had to sacrifice our lunch salads..   And in case you think every meal is all healthy and green like this, the salad is incorporating some left-over take-out fried chicken from a local restaurant (doing our part to support local business...).

There are also lots of meals with wheat and cheese ... 

Like pizza (I have been experimenting with a no-knead crust) and Macaroni and Cheese.


Also in the comfort food category was Meatloaf.    And the mini-loaf I froze came out great.  I thawed in a bowl of cold water (took about an hour), then it needed to bake for about 45 minutes. 

Plus some simple dinners, like a loaded baked sweet potato and the quesadillas  pictured with the beets. 

And the normal...Foil Grilled Fish, (using up some fish a neighbor gave us last fall)  Stir fry,  and "Whatever" Pasta. 

  
I've also been experimenting with no-knead bread ... but that's another post.   Stay well, and let me know how you are doing!

Meat Loaf

I don't know about everyone else, but I certainly am doing more cooking as we do our part to control the coronavirus by staying home, including pulling out some recipes I haven't  made in a long time.  And when I made this meatloaf, I didn't think to take pictures of it going together.  I just got the one picture I used in my last post.  And I was going to take a picture of the sandwich, but remembered when I was just down to crumbs on the plate.  But it was a good looking plate. 

Meatloaf is one of those foods I don't make often... in part because we don't eat that much meat, and when we do, we tend to do something quick (like grill some steaks or fish), or something that is more soupy, like stew or beans with ham or sausage.  The meatloaf I grew up with was the one on the back of the Quaker Oatmeal box.   It uses oats to stretch the meat instead of breadcrumbs (which i think is more common), which gives a nice bit of fiber.  Milk is added for moisture (and any kind of milk or unsweet alternate milk would work, also guess plain yogurt would work just fine too).  Something to enhance the unami gives a better depth of flavor ... I usually use fish sauce, but Worcestershire sauce or soy sauce would do the same thing.  The egg helps bind everything together.  You can use any kind of ground meat, although my husband commented that the one I made was better than he remembered, it might have been because I used good hamburger from our local store rather than ground turkey which I was I had used in the (long) past.  I also used some nice spicy Italian sausage (and if you don't want any spice, a sweet Italian or breakfast sausage will work too).  Catsup is used as a glaze (some recipes actually call for catsup in the loaf, which I think would be just awful sweet), and a bit of bacon makes for a nice touch.

And while I am hoping for the best, I am also trying to boost the reserves soups and stews in my freezer.  It seems that we are starting to get past the shortages in the grocery store, and the farmers markets are currently open in California. Plus, as least here, we have many take-out options available.  So this is not from fear of not being able to get food.  Its more about being prepared to actually get the virus. While we read about the dire situations in Italy, Spain, and New York and shortages of ICU beds, the majority of people who get this are able to stay at home and get through it. Having some things that are easy cook (thaw and heat easy) and comforting to eat seems smart.   So when I made this meatloaf, I doubled the recipe.  I cooked half, I split the other half into 2 loaves and put those in the freezer.  I put into the smaller loaves so they would thaw a freeze and cook faster... but now wondering if that was a mistake, because there won't be enough leftovers for sandwiches, which might be the best way to eat meatloaf.    And since I have no idea how long it will take to cook the smaller loaves, I will just use my trusty Thermapen to tell me when it's done. 

Meat Loaf

About 4 servings

2/3 cups oats
½ cup milk
½ onion, finely chopped
½ teaspoon garlic salt (or a ½ teaspoon of salt and minced clove of garlic)
¼ teaspoon pepper
1 tablespoon parsley
1 teaspoon Worcestershire sauce or Fish Sauce or Soy Sauce
1 egg, beaten
1 pound ground meat – hamburger,  turkey, venison
¼ to ½ lb spicy bulk sausage – use the higher amount if ground meat is lean

catsup
parsley
bacon (2 slices or so)

Heat oven to 350F.  Use convection if you have it.

Add the first group of ingredients in order to a medium bowl (it’s good for the oats to soak a bit in the milk).  Mix together (hands work best for this). Pat mixture so it is level in the bowl, then turn into a baking dish (like a 9x9 inch pan).  Put catsup on top and rub some on the sides, and garnish with parsley and bacon.

Bake for about an hour or so (a little less if using convection), center should be at 160F.   Let stand for 10 minutes before slicing.

Curried Lentils

I'm thinking that Trader Joe's should be sponsoring me. 

This take on beans and greens has quickly become a favorite.  It has a flavor profile that's different from a lot of what I make, and its really quick to put together.  I like curry, but certainly not an expert.  I do know that curry powder is a mix of spices, and that your grandmother from India wouldn't be using some mix out of a jar.  But, so far, I have made this with 3 different kinds (ranging from the above Trader Joe's curry powder to one I bought in London) and they have all been good... although maybe not authentic. I'm guessing a canned curry paste will work too. No matter what kind of curry you use, realize the heat level between brands can vary considerably.  If in doubt, use less, as you can always add some more at the end.  

Besides the curry, what makes this different from my normal lentil soup is coconut milk, it adds a nice richness (and keeps you from noticing there is no meat). And to my friends in Arizona:  even though this is a stew, it's still good to eat on a warm day. 

And like other lentil or bean stews, this freezes very well.  I just put 1 serving into a 1 quart ziploc freezer bag, press out the extra air and seal.  Freeze flat.  When ready to eat, put the bag into a bowl (or sinkful) of hot water.  When thawed (about 5 - 10 minutes), dump into a bowl and heat a couple of minutes in the microwave.  And then garnish.

Freezer Ready

Curried Lentils

6 servings

1 tablespoon oil  
1 large onion, chopped
3 to 4 carrots, sliced 
2 - 3 cloves of garlic, minced
2 - 3 teaspoons minced fresh ginger
1 teaspoon salt
~ 2 tablespoons curry powder (to taste)
1 pound red lentils (or regular green lentils), rinsed
4 cups of water
1 can (13.5 oz) coconut milk
1 bunch of greens (kale, mustard, chard), large stalks removed, chopped, or a bag of baby arugula.

Garnish:  Chopped avocado, yogurt, cilantro, fried egg, and/or lime wedges

Heat the oil in a large pot.  Sauté onion, carrots, garlic, ginger, and salt until onions are translucent.  Add curry powder, stir well, and then add lentils, 4 cups water, and coconut milk.   Cook about 30 minutes, add a bit more water if needed to just cover the lentils.  The red lentils should break down, or green lentils should be soft.  Add chopped greens.  Kale or mustard greens need to cook about 5 minutes; baby arugula is done as soon as you have stirred it in.   Taste -- add salt or more curry, if needed.    

Garnish with chopped avocado, yogurt, cilantro, and/or lime wedges.  To make hardier, add a fried or poached egg, or serve over rice. 

Potato Hash

I think I finally have a theme for a cookbook: 1-Skillet Dinners.  At least once a week I make something that falls into this category:  Stuffed Quesadillas, Fried Rice, Frittata, Sautéed Chickpeas, Scrambled Eggs.    Here is another one to add to the list:  Potato Hash.  Like the others on this list, it's a vehicle to use up miscellaneous veggies in the fridge, maybe left-over meat, and quick to put together.  To make a cookbook, I would just have to do ten versions of each of these...  The Meat-lovers, The Vegetarian, The Superfood version (i.e.salmon, kale and quinoa), then the seasonal versions, Winter, Spring, Summer, Fall.  Then maybe fill it out with a gluten-free vegan challenge...

Of course, it seems silly to actually follow a set recipe for this type of a meal, as one of the things that makes these quick to make is not having a "real" recipe, where you would measure and have to have specific ingredients.  Would love some feedback on this... Do you like to make it up with some basic guidelines, or a "real" recipe?

Potato hash has always been one of my favorites, but it didn't often make into the rotation, since you traditionally start with cooked potatoes (whole boiled potatoes), which I rarely happen to have in my refrigerator at 6pm when I want to make dinner.   But then I stumbled across a shortcut in the Serious Eat Blog that really works:  par-cook cubes of potatoes in the microwave.  You just cube the potatoes, put them on a dinner plate, cook for a few minutes, then into the skillet.  You can use any kind of potatoes. Russets are usually, recommended, but have been happy with red, gold, and even sweet potatoes.  I even mix potatoes if I have a bunch of small ones.

So, like the other dishes in this series, I am just giving some guidelines, not a "real" recipe.  Feel free to improvise and adjust to your taste, and what you happen to have around!

As to quantity, look at the amounts of each component to decide how much you want to eat.  Double if cooking for two, adjusting plus or minus for how much they eat compared to you. I don't ever make this for more than two, since my skillet isn't big enough (I like to use a non-stick skillet, and the biggest one I have is 11 inches").  It does look like a big pile when you start, but it shrinks some when it cooks.   I like this best with broccoli or greens like swiss chard or kale, but use what you like.  I do always use some onion (or a shallot, or green onions), and most always red bell pepper.  Meat is optional.

And last, I like to top this with something. Usually it's a fried egg (done in the same skillet, it just takes a couple of minutes after the hash is done), but sometimes shredded cheese, and/or a half an avocado.  Chopped herbs will make it seem fancy.  And ketchup is a traditional topping, although honestly I don't even have any in the house.

So, here is a start, improvise to your taste!

Potato Hash

One serving, double for two

Any kind of oil, or bacon grease (about a tablespoon)
Enough potatoes (about 1 medium-large russet or equivalent amount of any kind of potatoes)
   If you have boiled potatoes, skip the microwave step…
Salt
Pepper
¼ of a an onion, diced
Red pepper flakes

Veggies:
¼ of a bell pepper (any color, but I like red best)
A good handful or two of a green vegetable or 2:  Broccoli (small florets), or any kind of greens (kale, swiss chard, spinach), or diced zucchini.  Leftover roasted or steamed veggies are OK.
Other options: mushrooms, sun-dried tomatoes

Optional:  Bacon, ham, or leftover chicken, any kind of leftover grilled or roasted meat.

Toppings:  Egg, and/or shredded cheese, avocado, chopped herbs, sour cream, ketchup

Dice potatoes, place in a single layer on a plate, then microwave for 2-3 minutes per serving.  They don’t need to be cooked through, but good and hot and have lost the raw crunch. Taste a cube to check.  Careful – the plate can get hot.

If using bacon, slice the bacon into half-inch pieces, then put into a 10 – 11” nonstick or cast iron skillet. Add a little water (a couple of tablespoons or so, this will keep it from spattering), and turn on medium-high heat.  Cook until the bacon is crisp.  Remove bacon and leave the grease.  If not using bacon, heat a tablespoon or so of your favorite oil (enough to nicely coat the bottom of the pan) over medium-high heat.

Add the potatoes to the hot skillet, sprinkle with a good shake salt, and a big grind of pepper.   Shake, then let brown.  If you are using mushrooms, add them now.  Once one side of the potato cubes are brown (this takes a five minutes or so), toss, then add the red pepper flakes, onions, bell peppers, and any longer cooking greens (like raw broccoli or zucchini).  Just leave them on top to start cooking as the potatoes continue to brown.  Toss again, now cooking/browning everything in earnest.  Add study greens like kale at this point.  When it’s almost done add any meat, sun dried tomatoes, or leftover veggies (just want to heat through, not really cook), and tender greens, like baby spinach.  Add more salt and pepper to taste.   Remove to serving plate(s) or a dinner bowl(s).   If using an egg to top, add a bit more oil (or butter) to the pan, and quickly fry the egg.

Add the egg to the top, along with other optional toppings – bacon, cheese, avocado, herbs, etc.

Stuffed Quesadilla

One of the current fads is #cook90...  basically it's a program to cook 90 meals in a month (breakfast, lunch, dinner), combined with a relentless stream of pictures posted on social media tagged #cook90.  Most people choose to do it in a month with 31 days, so there are a few passes.  I kind of snicker at this, because I guess that I typically "cook" over 80 meals a month.  The idea is mostly centered on not eating out, and the rules are pretty loose on what constitutes cooking (assembling a group of things counts, like yogurt, fruit and granola).

So while I snicker, there is a real challenge in finding a good combination of interesting, tasty, good-for-you food on the table day after day, and minimizing how  much time you spend in the kitchen cooking and cleaning. Because even if you enjoy cooking, there are days you just don't have the time or enthusiasm to do it.  For those days, you need to have a few go-to's that are quick and tasty. Leftovers can fit that bill, but that gets old.  And a lot of times, I have bits of things, not enough to make a full meal. And sometimes you need to be able to put something together from pantry staples. Quesadillas fit either of these scenarios.

And when you stuff quesos with more than just cheese it makes a hearty healthy-ish meal.

I typically start with some kind of extra protein -- most often, black beans (from a can - drained and rinsed) but sometimes leftover meat, then add some vegetable (pretty much any leftover cooked vegetable, roasted anything is especially good), or maybe raw green onions or red bell peppers (thinly sliced). Sun dried tomatoes add a nice pop.  I usually use sharp cheddar cheese, but sometimes use a mix of small bits of cheese that need to be used up, or will add some goat cheese.  And I like a little spice -- usually just some red pepper flakes, but roasted chilis are traditional (for good reason), or diced raw jalapenos.  I tend to avoid canned green chilis as they just seem too wet.

These go together quick, so it's best to get everything assembled before you start cooking. You can use any size tortilla, just accommodate the volume of toppings to tortilla size. I have never tried the "alternative" tortillas (like the colored wraps, or low fat, or whole wheat..), so I don't know how they work. For a large tortilla, I use a "big handful" of cheese (about 2 ounces), a small handful of meat or beans, and a handful of veggies.

I put a little oil (any kind) in a skillet large enough to accommodate the flat tortilla and turn the heat on medium high.  You want just a very thin layer of oil.

When the skillet is warm (don't need to wait until its hot), put in the tortilla and quickly turn with your hand to evenly spread the oil.  Then start building:  spread the cheese over the entire tortilla.  Add the meat or beans on one size.  Add the veggies to the other side.  Add any other add-ins, like sun-dried tomatoes or chili's to which ever side is less full.  Add goat cheese (or even something like a bit of blue cheese) if that is what you want.  Wait for the cheddar cheese to melt.   Here are a couple of examples of what the assembled queso's look like:

Black bean, goat cheese, sun dried tom, green onion 

        Lamb, roasted veggies, sun dried tomatoes

When the cheese is melted, check underneath to see if the tortilla is browning.  When it looks like this, fold in half.

It's usually best to fold the veggie side onto the bean or meat side.  Press the folded queso with your spatula, and brown a bit more on each side.   When nicely golden brown, remove to a cutting board and slice into wedges.  Serve with garnish of choice -- avocado, salsa, a sprinkle of herbs, or maybe a salad.    If you go on to make a second queso, note that it will cook much faster -- be ready to turn down the heat.   I usually add a tiny bit more oil, and don't twirl the tortilla in the pan (or be really quick, as it's really hot fast).  

 Enjoy! 

Dinner for one: Chickpeas and Vegetable

This is a recipe I'm not sure that everyone will like.  But the beauty of cooking for one is that you are the only one that needs to like it.

This is also a recipe that can be customized to your taste, and what you happen to have on hand.  I am showing this with zucchini, but it works equally well with broccoli or kale.  I'm guessing it would be great with eggplant (especially the long Japanese kind). I have used curry powder for seasoning, and I have used my southwest rub (equal parts chile powder, cumin, and coriander).  I'm guessing it would work with that jar of spice mix you got for Christmas that smells great but you are sure how to use.   Or skip the spice and use some fresh herbs and maybe some olives, like this version from Chocolate and Zucchini, which was my inspiration.  But I have to tell you, my favorite part is the cashews...  I keep a bag in the refrigerator special for this.

And don't worry much about measuring.  Put in about how much of each ingredient that you would like to eat.  Remember the vegetables will shrink, so put in plenty.  Taste as you go when you add spices and lemon juice.    If you want to gild the lily,  add some avocado or some fresh herbs on top.

Sautéed Chickpeas and Vegetable

Serves 1

Olive oil (enough to nicely coat the pan)
½ a small onion, chopped
A good size serving of zucchini, broccoli, kale, or other vegetable (about 2-3 cup) chopped
½ can chickpeas (aka garbanzo beans).  Rinse and drain.
A handful of raw cashews (maybe a ¼ cup or so)
Salt  (skip if your seasoning mix has salt in it)

Optional:
Spice – curry powder, chili rub, etc.  to taste  (for my curry powder, I use about a teaspoon)
Herbs -- cilantro, parsley, basil

Lemon or lime juice

In a 10 or 11 inch pan, heat the olive oil over medium high heat.  Add the onion, vegetables, chickpeas, and cashews. Add a bit of salt.  Cook, stirring frequently.  When the vegetables are starting to cook, add the spice and stir to mix.  Taste a chickpea to see if there is enough spice and salt.  Continue to cook until the vegetable is just done.   Add a good squeeze of lemon or lime juice.

Enjoy!

Cooking for One: Fried Rice

December is finally here, and I'm telling myself that I can stop being Grinch-y about Christmas decorations and the like.  I love the awe and wonder of Christmas ... for about 2 weeks.  Yes, do a little shopping and planning, but my tree is not going up for another week!

Until then, life as normal.  Which often means dinner for one. I like to have proper meals, even when I'm alone. I don't really mind cooking for myself, I think it has helped me develop as a cook, to learn more about tasting and adjusting flavors. But there are limits on just how much time I'm willing to spend cooking for just me, especially the cleaning up part.  There are a disconcerting number of these meals that I cook in a 10" or 11" non-stick skillet:

• Scramble (leftover potatoes, onions, something green, meat or bacon and/or an egg on top)
• Spiced Chickpea and vegetables (I'll post this one soon)
• Fried Rice
• Scrambled eggs with veggies
• Mini-frittata (well, this uses a 6" non-stick skillet.  Just like this, but just 2-3 eggs)

To make this happen, its very helpful to have leftovers.  Things like boiled potatoes, leftover chicken (or turkey) or sausage, plain rice, or pasta whatever.  The leftovers, combined with some fresh vegetables, allow me to make something completely different from night to night that's healthy and filling and tasty. When I don't have leftovers, beans or eggs or a sausage from the freezer often find their way into dinner for one.

I can tell you that I don't really have recipes for these skillet dinners  I'm going to show you what I do, and write something that looks like a recipe, but don't worry about following too closely. And I'm not worried that my tree is not up yet.

Fried Rice

Get everything out:  leftover rice (enough for one person), leftover meat (optional.. sometimes I'll use cashews or almonds if I don't have meat), aromatics like garlic, ginger, hot peppers (or can use red pepper flakes.. or not if you don't want spicy), onions, and an assortment of veggies so that you have a couple of cups or so when they are chopped.  I have zucchini, carrot, red pepper, and some leftover green beans for this batch.  Other things I like include mushrooms, broccoli, cabbage, kale, asparagus... pretty much what ever needs to be used up.  Plus an egg, some oil, and some soy sauce.

Start chopping.  Finely mince the aromatics, chop everything else. 

Get out a 10 or 11 inch non-stick pan, and heat some oil (a tablespoon or so, enough to coat the bottom) over medium high heat.  Add the aromatics, veggies, and rice.  Also throw in nuts if you are using. Let cook.  Stir occasionally.  You want things to brown a little. 

When the veggies are almost done, stir in the meat.  Then push everything to the side, and put a little more oil in the middle (by the way, I think I actually used chicken fat (schmaltz) here because I happened to have some left from roasting a chicken, but anything works).  

Drop the egg on the oil. 

Then quickly stir to scramble and cook.

When the egg is mostly cooked, mix everything together, and drizzle with soy sauce (I'm guessing a teaspoon or two).  Taste, you can always add more soy sauce if needed.

If you want to make this for 2, use a 12" skillet.  Although I'm guessing that this might make 2 servings for some people (those who don't swim for example).  

Fried Rice

Makes one big serving.

Oil or fat of choice (vegetable, olive, chicken fat, etc.)

1 clove garlic, minced

½ teaspoon ginger, minced

1 hot pepper, minced or ¼ teaspoon red pepper flakes (to taste)

½ small onion, chopped

2 cups (or so) of assorted chopped vegetables, such as green beans, broccoli, asparagus, carrots, celery, mushrooms, bell peppers, summer squash, etc.

1 cup (or so) of cooked rice (brown or white)

1 egg

1-2 teaspoons soy sauce (to taste)

Heat oil in 10 or 11 inch non-stick skillet over medium high heat. Add the aromatics, veggies, and rice.  Also throw in nuts if you are using. Let cook.  Stir occasionally -- things should brown a little.  If things are sticking, turn down the heat and add a little water. When the veggies are almost done, stir in the meat.  Then push everything to the side making a well in the middle. Put a little more oil in the middle then put the egg on the oil. Then quickly stir the egg to scramble and cook. When the egg is mostly cooked, mix everything together, and drizzle with a teaspoon of soy sauce. Taste, add more soy sauce if needed.

Discovering a classic....

I have discovered an old classic this summer: Ratatouille.  I find myself making it almost every week.  A full five years after the movie came out. A movie that touted not eating garbage (and yes, one of my favorite movies of all time).   Many ratatouille recipes call for peeling tomatoes, salting eggplant, roasting and peeling peppers and making enough for a small army, with an extended baking time. Which seems to be a lot of work, especially since I’m the usually the only one around that wants a dish with eggplant and tomatoes. So I have been making a less refined version, just chopping and sautéing. Yes, you have bits of tomato peel, but this is something I will make for just me when I’m home alone. I’m not too exact on amounts, using what looked best at the farmers market... or what needs to be eaten now. Sometimes I’ll use cherry tomatoes, last time I only had one tiny zucchini. Time before, I used some yellow summer squash. Sometimes I'll add a few mushrooms, or some fresh corn.  It’s all good. I do typically use the skinny Japanese eggplant, because the skins are more tender and they are less seedy. And while I say this serves 2, I can easily finish off most of this recipe all myself. And after making this about 4 times, I’m thinking maybe I do need to make a big batch and freeze some, for the days when zucchini and eggplant and tomatoes won’t be so plentiful at the farmers market. And someday for friends, I might have to try this version from the new French Market Cookbook, no matter how much trouble it is!

Ratatouille

Serves 2

2-3 tablespoons olive oil
½ onion
2 small zucchini
1 small bell pepper (preferably red or yellow)
2 Japanese eggplant
1 large tomato
1 – 2 cloves of garlic
Salt, pepper
Herbs… Basil, oregano, parsley (whatever you happen to have and like)

Have all vegetables out and washed. Put a 10” sauté pan on to heat over medium heat and put in a good film of olive oil. Start chopping vegetables in large dice (about ½ inch to 1 inch chunks) and add to pan as they are cut. Mince the garlic and add. Add a big pinch of salt (maybe as much as a ½ teaspoon) and a good grind of pepper. Turn burner to low or medium low, and let simmer for 45 minutes, stirring occasionally. Finish with fresh herbs.

Serving suggestions:

As a side for grilled meat. Or a grilled cheese sandwich.

Add some cooked chickpeas for a one-dish meal.
Over polenta with cheese on top.
Brown chicken thighs, then add and cook with vegetables, like this
Chop vegetables a bit finer and put over pasta, like this
Spread or dip… puree with some mustard, balsamic, hot sauce. like this

Friends and Frittata’s

A couple of weeks ago, a group wonderful friends came to the Coronado “Villa” under the guise of a bookclub field trip. Vy, our humble leader, wrote a truly inspiring blog post on what it means to be friends. For my blog, I’ll just stick to the food! By “planning to not plan” and knowing I would have lots of help in the kitchen, I’ve figured out how to fun with big group at the house, and not feeling like I’m having to “entertain”. I got there a day ahead of time, and stopped at Trader Joes to get some staples (wine, cheese, eggs). In the mode of not planning, I grilled some chicken breasts and made a pot of quinoa – so dinner for me, and options for salads or sandwiches later. The next morning, I picked my friends up at the airport, and we made a couple of detours on the way to the house: first at Point Loma Seafood, then at the Horton Square Farmer’s market.

For our first lunch, I took my Aunt Joyce’s idea of a quinoa and edaname salad that she left as a comment on my post about green salads. It started with a good amount of cooked quinoa, some diced chicken, plus a container of shelled edaname. To that, we added some of the bounty from the farmers market: chopped red bell pepper, cucumber, zucchini, and an avocado. It was dressed with lemon juice (a couple of lemons worth), some olive oil, salt, pepper, and oregano from the herb garden. It all came together in about 5 minutes – 2 of us chopping, others out gathering herbs. A wonderful start!

Dinner was grilled Wahoo (aka Ono), one of my favorite fish to eat. I will definitely be going back to Point Loma Seafood (and not sure why it took 4 of my friends showing up to go try it). Vy made a wonderful asparagus dish. She quickly blanched the asparagus and made a topping of Manchego cheese, garlic, and butter and popped it under the broiler. I’ll do that again! Some boiled potatoes … baby potatoes that were dug that morning … rounded out the meal.

The last day of the trip started with a tour of Glorietta Bay on Stand Up Paddle Boards (SUP). The ride back in to the beach was a bit rough – boat wakes and a stiff breeze made it tough to stay upright (I’m sure at least 2 of my friends likely consider me a big fat liar after saying they probably wouldn’t get wet) and we worked up some good appetites. Fortunately, there was plenty of stuff left from our visit to the farmers market. And lots of egg’s. And I really felt I owed my friends a hot lunch after getting them so wet. So while my shivering friends jumped into hot showers, the rest of us got busy on making a Frittata. Frittata’s are right up there with pasta, stir fry, and pizza’s for using up whatever vegetables, meat, and cheese that might be around – a meal that fits perfectly in my system of not really planning. The bonus of a frittata is that you include some starch – generally pasta or potatoes – which makes it nice and filling, and comforting. Like my friends.

Frittata

This is more a guideline that a real recipe. Your frittata can be as simple as leftover pasta and eggs, or be used a catch-all for odds and ends of fresh vegetables and leftovers. I have sized this for a 10 – 11 inch skillet, but adjust up or down as needed.

Vegetable Component: Some options I like: onions, peppers, broccoli, zucchini, spinach or other greens, asparagus. You can use left-over steamed or roasted vegetables too. If you are using pasta that is loaded with veggies you don’t need to add more. One to three cups is a good amount.
(the Bookgroup Frittata (BF) included onions, peppers, garlic, and leftover asparagus)

Starch Component: Pasta is my favorite, but potatoes (roasted, boiled or even raw – just need to cook in the pan a while until they are tender), quinoa, or rice. Again 1 – 3 cups depending on what you have, how many you are feeding.
(the BF was a bunch of left-over, multicolored steamed new potatoes, sliced)

Meat: completely optional, leftover chicken, ham, bacon, or sausage all work. (we kept the BF vegetarian)

Egg Component: just whisk a bunch of eggs. I never bother adding milk or cream, just a bit of salt and pepper. Use 8 to 12 eggs. You want enough to just cover the other stuff.
(BF used a dozen. We were hungry)

Cheese Component: Pretty much anything.. Parmesan is traditional, any good melting cheese works, or even goat cheese. Use a small handful,  shredded or in small crumbles.
(BF used Manchego)

Pulling it together:

Warm some olive oil in a 10 or 11 inch non-stick skillet (I would not attempt this without non-stick) over a medium hot flame. Use more oil if you are using potatoes, less if you have pasta that already has a sauce on it. Sauté any fresh vegetables (including potatoes) in oil, then add leftover vegetables, meat, and starch; warm all the way through. If it’s too dry and sticking, add a bit of water.

Turn the heat down to medium, and add the beaten eggs. Toss in a handful of cheese. Give a good stir to distribute the eggs with the filling. Let it cook for a while (how long depends on how many eggs, how much stuff), but I thinking its 5 minutes or more. Don’t stir, but you can run a rubber spatula around the egde. Meanwhile, turn your broiler on.

When the eggs are starting to get brown on the bottom (the frittata is sturdy enough you can use plastic spatula to lift the edge to look underneath), its ready to pop into the broiler (the bottom half or more should be cooked). Broil for another 3 to 5 minutes or so, until the top is firm and nicely browned. Remove and keep a hot pad on the handle! Let rest a few minutes (poke to make sure the middle is done), then slide off onto a plate to serve. Good hot or room temperature.

And great with best friends.

And yet more ways to cook greens

Believe it or not, I’m not tired of eating greens even with 3 big bunches of greens ever week (last week it was arugula, spinach, and beet greens… plus romaine lettuce and baby lettuce mix).  There are just so many things to do with them. I am doing better on using the beet greens than the beets!
I love quiche, and used to make quiche the normal way with a pie dough crust, and then always put spinach in the eggs (aka Quiche Lorraine).  But pie dough (as wonderful as it is) has a lot of butter, which is not a big deal if you are eating a small sliver, but I like about a quarter of the pie for dinner (which, using my pie crust recipe, would be 1½ tablespoons of butter), which is why I tried this recipe.  I was a bit hesitant because it looks weird (flour and bread crumbs… no egg and just a bit of oil to hold it together?), I really did not think it would work, but I trust the recipe book I adopted it from...   The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking). I have made it several times, and it’s always come out great (even the leftovers).

One last note – it’s easy to make the bread crumbs.  Use the crust and end pieces from whole wheat sandwich bread – let dry on the counter for a couple of days (break into chunks to make sure they are really dry) and put them in a plastic bag until you are ready to use (like in a month or two).  If you are really channeling your depression era grandmother, you will use the plastic bag the bread came it.  When ready to use, just crush them (a rolling pin while they are still in the bag works great).

EDIT: Better way to make bread crumbs:  cut bread (any kind, stale is fine) into chunks, and put into food processor.  Process in bursts until broken up into crumbs.  Place crumbs on parchment lined sheet pan, place into a low oven (275F, convection if you have it) until dry but not browned. Check every 10 minutes and toss the crumbs (I think it takes 20-30 minutes).  Store excess crumbs in the freezer.

Spinach Crusted Quiche

Crust part:
2 Tablespoons olive oil
¾ lb fresh spinach or other greens, finely minced
½ teaspoon salt
¾ cup flour
¾ cup dry bread crumbs
Fresh nutmeg
Heat oven to 375F.  Lightly oil a 9 – 10 inch pie or quiche pan.

Heat the olive oil in a large skillet.  Add the spinach and salt, saute over medium high heat until the spinach is limp.  Add a bit of water if it’s too dry.  Remove from heat and add remaining ingredients and mix well.
Pat into the oiled pie pan.  Use a fork at first, and then your fingers to mold the crust.

Prebake for 25 minutes.  No need to cool before adding filling.

Quiche Part:

Layer the following in the crust:

Cheese:  ¼  pound or a bit more (grated).  I like Swiss types, like Jarlsburg or Gruyere.

Meat (optional): ¼ lb or so of ham or prosciutto, or a bit of bacon, or leftover chicken.

Vegetables: 1 cup or bit more.  onions, mushrooms (need to sauté first), asparagus or broccoli (lightly steamed), and/or chopped red peppers, plus herbs as desired.

Custard: 3 eggs plus 1 cup milk (can use regular milk, half and half, unsweetened soy milk, low fat milk or a mix), whisked together.  Pour evenly over the filling.

Cook for 35 minutes or until firm. Cool for 10 minutes before slicing.  Can be served any temperature.

Chimichangas

This is a hard time of year to figure out “what’s for dinner”.   We are tired of salads and things tossed on the grill that we have been eating all summer, but since its been in the 90’s, it still doesn’t’ seem right to have soups and stews.  If you ever lived in Tucson, you will remember these giant deep fried burritos.. served enchilada style for a real gut buster.

So, this is not the same thing, not at all.  But they are very good, easy to make, and great for getting out of the dinner rut.

The original version called for jarred salsa, but I generally make with a mix of red peppers, green chili’s, and onions to keep them tomato free.  Either way is good.  I tend to use more vegetables than called for (big surprise). I usually do it without meat, but  if you happen to have some leftover grilled or roasted meat  you can chop it up and through it in too.

Baked Veggie Chimi’s

3 servings

1 can (15 oz) black or pinto beans, drained and rinsed
2 tablespoons sliced olives
1 can (7oz) diced green chilies
½ cup (+) of shredded cabbage or coleslaw mix
½ cup shredded sharp cheddar cheese
½ cup roasted (or not) red pepper (from a jar is OK), diced *
4 green onions, sliced thin  *
2 tablespoons cilantro *
Cumin or chili powder to taste *
3 flour tortilla’s (large) or 4 or 5 if they are medium or small
* or can use ½ cup of salsa

Garnish (pick a couple):
Sour cream or Plain yogurt
Shredded cabbage mixed with cilantro
Sliced avocado
Salsa

Pre-heat oven to 425F.

In a bowl, mix everything up to the tortilla’s.  Heat the tortilla’s in the microwave (about 30 sec).  Put 1/3 of the bean mixture in a tortilla and wrap. Put seam side down on a lightly oiled baking sheet or parchment paper. Repeat with remaining tortillas.  Spray or brush or rub chimi’s lightly with olive or other oil. Bake until crisp and brown, about 15 minutes. Top with garnishes.

Eggs

I have been on an egg kick lately.  Partially because they are an old-fashioned food and also because we have been getting some good eggs.  We had omelets last week from eggs a neighbor gave us (OK, the chickens are not in the neighborhood, but he has some land someplace nearby), and generally get eggs from Sri at the farmers market.  These are eggs from chickens that are really outside, free to wander and eat bugs, which results in orange yolks.  Call me weird, but what I like the most is the eggs are all different sizes, from tiny to jumbo.  And the ones from Sri are all different colors – brown, green, blue, and occasionally white.

I actually was ambitious enough a couple of weeks ago to make soufflés, which was fun but a bit of work, and one of these days I will try some chocolate soufflés.  I also poached an egg (just like Jacques Pepin, with just boiling water, no forms) and put on top of a spinach salad.  But most of the eggs get used in omelets.  

Omelets are more technique and imagination than recipe, so just try to follow along: Start with 2 or 3 eggs, depending on how hungry you are (or who ever is eating)  and how big the eggs are.  I use whole eggs.  Yes, by eliminating the yolks you get less fat (5 grams / 2 of which are saturated per yolk) and no cholesterol, but I think you loose a lot of flavor, not to mention 1/3 of the protein and other nutrients.  Recent data is showing that eggs are not as bad as they have been made out to be, and  cholesterol that you eat has little to do with the cholesterol in your blood (but there is still conflicting information, especially for diabetics) .  So don’t eat a 3-egg omelet every day.   While I’m on the nutrition rant (I’ll get to the recipe soon enough), compare the fat in eggs to Newman’s Own Ranch Dressing at McDonald’s where 1 serving has 30 grams of fat, 5 saturated.

Back to making omelets.  I like to have some vegetables in my omelets, like spinach, mushrooms, asparagus, or bell pepper.. and maybe a bit of onion.  If there is meat around, like leftover chicken or ham (prosciutto is great, but cut-up lunch meat works too) it can go in.  Plus cheese:  Favorites include goat cheese, Parmesan, Manchego, Cheddar, somewhere between ½ to 1 ounce.   Herbs are an option too… think chives, tarragon, thyme.

Omelets: 

To start, get out a good non-stick skillet, about 10 inches.   Start by cooking the vegetable(s).  For asparagus or broccoli, put about a ¼ inch of water in the pan, and boil for a few minutes over high heat until they are done.  Put the vegetables on a small plate and set to the side), drain the pan.  For spinach, peppers or mushrooms, sauté a little chopped onion in a bit of olive oil, (ham can be added here too if you like), add the vegetable, and cook until its done.  Set aside and wipe out the pan if needed.

To make the omelet: beat the eggs in a small bowl.  Melt a bit of butter in the pan (1 teaspoon or so, maybe less) over medium heat.  Add the eggs.  The goal is to cook them slowly.  When they are partially set, sprinkle with herbs (optional), cheese, vegetable, meats.  I like to add salt and pepper at this point.  When the eggs are done (they will still be very soft on top, and you probably have a bit of liquid from the vegetables and cheese) .. and they should not be very brown on the bottom, fold in half, and slide to a plate.   If you are being fancy, put a few more herbs on top.

Some of my favorite combinations:

Goat cheese, spinach and onion
Aparagus and manchego, with chives
Ham, bell pepper, and onion (aka Western Omelet)
Chile and cheddar with Chicken
So use your imagination… and what happens to be in the fridge!