Super Salad

Every other day there's a new super food that we're supposed to be eating so that we can become more powerful than a locomotive and able to leap tall buildings in a single bound. Those aren't quite my life goals, but I figured that I'd give forbidden rice (black rice) a try anyway. This ancient grain was supposedly once eaten exclusively by the Emperors of China. I think I qualify! Forbidden rice is chock full o' good stuff like anthocyanins (an antioxidant also found in blueberries) iron, 18 amino acids and a bunch of other nutrients. It also tastes great and looks pretty cool too. Check out my before and after pictures below.


Forbidden Rice - Dry


Forbidden Rice - Cooked

Since summer is officially approaching with Memorial Day weekend bearing down on us, I thought a cold rice salad might be a good way to sample this super rice (and is an excellent grill-and-chill side dish). Sticking with my Emperors of China theme, I made a toasted sesame oil and tamari (soy sauce) dressing, added in some extra color with snow peas and mango and finished with cashews for crunch. Delish. I may not exactly feel like donning a cape, but I will be making this again.



Emperors of China Forbidden Rice Salad

1 cup Forbidden Rice®
1 3/4 cups water
Salt
8 ounces snow peas
1 mango, diced (see photos below)
1 1/2 tablespoons toasted sesame oil
1 tablespoon tamari
2 scallions, chopped
3/4 cup chopped roasted and salted cashews

1. Cook the rice: Bring the rice, water and a pinch of salt to a boil in a medium saucepan. Cover and reduce the heat to low and simmer for 30 minutes, until the rice is tender and the water is absorbed. Remove to a large bowl to cool to room temperature.

2. Prepare the snow peas: In a medium saucepan, bring 4 cups of water to a boil with a pinch of salt. Add the snow peas and cook (blanch) for one minute. Drain into a colander and rinse under cold water until the snow peas are cool. Remove to a cutting board and roughly chop.

3. Prepare the mango: Stand the mango on a cutting board stem end down. Cut through the mango just off center down one side of the pit. Repeat on the other side. Take one half and use a knife to make a cross hatch pattern, without cutting through the skin.



Turn the mango piece inside out and, using a pairing knife, run it along to skin to remove the pieces.



4. Make the salad: In a small bowl whisk together the sesame oil and tamari. Add to the rice followed by the snow peas, mango and scallions. Add the cashews only if serving immediately. Toss thoroughly. (For make ahead salads, do not add the cashews until just before serving to avoid softening.) Serves 4 as a side dish or appetizer. (Recipe can easily be doubled to serve more.)

Peppier than Popeye

Even though I didn't indulge in my favorite guacamole and margarita holiday last weekend, I still feel like I could use a break. From food and stuff. So I'm looking to my old lentil standby to help me out. Lentils are high in protein and fiber as well as folate, vitamin B1 and potassium among several other nutrients. Combining lentils with quinoa, which also offers complete protein as well as nine essential amino acids, makes a super-hard-core-healthy meal. I mean, it's got to be better than Popeye's plain old spinach!

For this salad I used what I had laying around, which wasn't much, but you could certainly add loads more of your fave veggies, feta or goat cheese and even some sliced almonds for extra crunch. My little twist with this recipe is using black (or beluga) lentils and tri-color quinoa, just for some visual interest. I'm feeling better already!

Black Lentil and Tri-Color Quinoa Salad

1 cup quinoa (white or red or tri-color)
1 cup lentils (black or green or brown)
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 small garlic clove, grated
Zest of one lemon
1 cup chopped olives
1 small zucchini, diced
1/3 cup basil, chopped
1/3 cup parsley, chopped
Salt and Freshly ground black pepper, to taste

1. Place the quinoa in a mesh colander and rinse thoroughly with cold water. Add the quinoa and two cups of water to a medium saucepan over medium-high heat. Bring to a boil and then reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.

2. Meanwhile rinse the lentils with cold water and place in another medium saucepan. Cover with at least an inch of water, bring to a boil, cover, and then simmer until tender but not falling apart, 15 - 18 minutes.

3. While the quinoa and lentils are cooking, whisk together the lemon juice, olive oil, garlic and lemon zest in a small bowl. Set aside.

4. Drain the cooked lentils and toss with the quinoa and lemon mixture in a large bowl. Set aside to cool.

5. Once the salad has cooled, mix in the chopped herbs, olives, zucchini and salt and pepper. Taste and adjust seasoning. Serves about six.

Dry Black Lentils

Dry Tri-Color Quinoa

Cooked Tri-Color Quinoa

Resolution Revolution

I'm shockingly still on my veggie kick. It's been 3 whole days! Zucchini on Monday, French Fries on Tuesday (that counts, right?), and Cauliflower on Wednesday. (No, it's not a resolution. Maybe a revolution?) I've found some great veg recipes in The NY Times in the last couple of weeks and I'm totally psyched to have found this salad recipe since I can't ever think of anything to do with cauliflower. This salad is super delicious and filling, not necessarily your typical salad description. Just wait until tomorrow when I combine jicama, parsnips, and celeriac! Or not.



Roasted Cauliflower Salad
(Adapted from The New York Times)

1 head cauliflower, cut into bite-size florets
5 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly grated black pepper
2/3 cup walnuts
1 tablespoon sherry vinegar
5 ounces baby arugula, spinach, or watercress
1/4 pound Gruyere, Manchego or Sharp Cheddar, diced or grated (about 1 cup)

1. Heat the oven to 425˚F. In a large bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 20 minutes. Add the walnuts to the cauliflower and roast together 5 minutes more. Let cool for 10 minutes.

2. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.

3. In a salad bowl, toss the greens, cheese, nuts, and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined. Serves 4.

She's Crafty

Just in case you haven't been plied with enough sweets yet (there are still 5 more days until Christmas!) I have another cookie recipe for you. I've been making these little macaroons for a couple of years now, and even though I'm not a coconut über fan, there's something light and elegant about these cookies. The chocolate is optional but...C'mon. I also like that they look like tiny snow covered mountains. If you squint. Really. Hard. And you're super stoked to spend your holiday in Aspen skiing and enjoying aprés-ski merriment so everything you see resembles a ski town...

OK this recipe is really easy. Really. Really. Easy. With only five ingredients all you need is a spoon and a bowl. Actually, you don't even need a spoon. You can mix everything with your hands if you feel like it. And if you think shaping my little pyramid shapes is way too complicated and crafty, then just roll the coconut mixture into little balls. Whatevs. Then bake, crush the sugar cookie competition, and enjoy!



Chocolate Dipped Coconut Macaroons (aka Snowy Peaks)
(From The Ski House Cookbook)

4 large egg whites
3 tablespoons sugar
1 teaspoon vanilla
Salt
1 (14-ounce) package shredded sweetened coconut (about 5 1/3 cups)
1 (3.5-ounce) bittersweet chocolate bar, chopped

1. Preheat the oven to 350° F. In a large bowl, whisk the egg whites until frothy. Add the sugar, vanilla, and pinch of salt and stir to combine. Add the coconut and mix well.

2. Dampen your hands with cold water. Form a rounded tablespoon of the mixture into a haystack shape and place on a non-stick baking sheet. Repeat with the remaining mixture, spacing the stacks about 1-inch apart. Bake until golden brown, about 18 minutes, rotating the sheet halfway through baking. Remove the cookies from the pan while still warm to cool completely on racks. Repeat with remaining coconut batter.

3. Fill a small saucepan with 1-inch of water and bring to a boil. Reduce the heat to low and place a medium heat proof bowl on top so that the bottom is resting just above the simmering water. Add the chopped chocolate and stir until completely melted.

4. Turn off the heat and dip the bottom of each macaroon into the melted chocolate and place on wax paper to cool and harden. The macaroons can be stored in an airtight container for up to 3 days. Makes about 24 cookies.

Cheap and Easy

Dude. I haven't purchased groceries or cooked a proper meal (at home) in a month! Seriously. I just looked at my past posts. That's a long time for me! The last meal I made in NYC was on Easter and the last meal I made elsewhere was while on my hut trip, and I was so high from the lack of oxygen I don't even remember it. Aside from going out here and there, all I've been eating for dinner are eggs, eggs, and more eggs. And the occasional bowl of cereal. Yes, I've baked, because that's how I procrastinate but I haven't done anything more interesting that that. In a week this insanity will all be over and I'll finally cook again. Hopefully. I'm sure the season premiere of True Blood will be a good excuse to make something interesting...

I did actually make lentils for dinner 2 nights in a row. For real. (That's what you do when you're me and there's nothing else to eat and you refuse to order in.) I realize that a normal person wouldn't eat a pile of lentils for dinner, but I'm not normal. This recipe would have actually been a great side dish alongside some roasted salmon, but, oh yeah, I didn't (don't) have any! As lame as they may seem, if you've ever been to Otto, they start to approximate the super delicious olive oil-y saturated version found there and this recipe is from Mario Batali's Simple Italian Food. All I think it really needs is MORE olive oil and a day to marinate in the fridge after cooking. Cheap and easy!



Simple Lentils
(Adapted from Mario Batali)

1 cup lentils
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 medium celery stalk, finely chopped
1/2 medium carrot, finely chopped
3 tablespoons red wine vinegar
1 tablespoon chopped fresh rosemary leaves
Salt and freshly ground black pepper

1. Boil the lentils in 3 cups of water until tender (20 - 25 minutes).

2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, celery, and carrot and stir for 1 minute. Drain the cooked lentils and add to the skillet along with the vinegar and rosemary. Bring to a boil, then remove from the heat and season with salt and pepper to taste. Cool to room temperature and serve. Serves 4 as a side dish.

Happy Cinco de Mayo!

It's Cinco de Mayo and time to celebrate the mysterious holiday in a Mexican restaurant. Mystery revealed! In a nutshell, on the morning of May 5, 1862, 5000 Mexican soldiers defeated a French army of 8000 (who were seeking debt repayment) in Puebla, Mexico. Although the victory was ultimately short lived, it came to represent a symbol of Mexican unity and patriotism. Ah ha! So that's why so many people (typically Americans and residents of Puebla) find a reason to consume copious amounts of margaritas and shots of tequila every May 5th! Ordinarily I would be hosting my own fiesta, but due to self imposed home imprisonment, I will have to pass this year. In the meantime I offer you my favorite guacamole recipe as well as the original Wrinkly Slut.



Tina's Cinco de Mayo Guacamole

2 avocados
Fresh lime juice from 1/2 lime (about 2 teaspoons)
1/2 garlic clove, minced (about 1/2 teaspoon), optional
1/4 teaspoon kosher salt
1 small jalapeño (or serrano) pepper, cored, seeded, and finely chopped (about 1 tablespoon)
1/2 small red onion, finely chopped (about 2 tablespoons)
1 tablespoon chopped cilantro, optional

1. Halve one avocado, discard the pit, scoop out the flesh, and place in a medium bowl. Mash until no chunks remain. Add the lime juice, garlic (if using), and salt and stir thoroughly.

2. Mix in the jalapeño, onion, and cilantro (if using).

3. Halve the second avocado, discard the pit, and with a knife, cut a diamond pattern into the flesh without cutting through the skin. Scoop out the cubed avocado and add to the bowl. Carefully fold into the seasoned mixture until incorporated. Serve immediately! Makes about 2 cups.



Wrinkly Slut

2 teaspoons kosher salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 ounces tequila (preferrably Don Julio Blanco)
1 ounce Cointreau or Triple Sec
1 ounce fresh lime juice
1 ounce fresh grapefruit juice
1 jalapeño pepper, sliced crosswise
1 Thai chili pepper

1. Combine the salt, chili powder, and cayenne on a small plate. Rim the edge of a martini glass with the spiced salt mixture by dipping the rim of the glass into lime juice and then into the plate of salt. Set aside.

2. Pour the tequila, Cointreau, lime juice, and grapefruit juice into a cocktail shaker filled with ice cubes. Shake briskly and strain into the prepared martini glass. Garnish with the sliced jalapeño and Thai chili pepper. Makes one drink.

OPTIONAL: Soak the sliced jalapeño in tequila for an hour before serving. Use the infused tequila to make your drink extra slutty.

New Moon on Monday

Get ready. There's a new moon on Monday and if you're into astrology, that's pretty significant. New moons signify new beginnings and the fact that this new moon is in Pisces...well, I don't have any idea what that means. Regardless I plan to try harder to stop eating junk (this time I really mean it!) so I made some granola bars chock full of healthy things like flax seed and wheat germ. Full disclosure: It took all of my being to not add chocolate. (The new moon phase must already be working!) I'll also be listening to Duran Duran on repeat all day (the photo above is from a concert in Central Park a few summers ago) so if you walk past me at any point during the day and overhear the same song playing again and again, just keep going.

Shake up the picture the lizard mixture
With your dance on the eventide
You got me coming up with answers
All of which I deny
I said it again
Could I please rephrase it
Maybe I can catch a ride
I couldn't really put it much plainer
But I'll wait till you decide
Send me your warning siren
As if I could ever hide
Last time La Luna

I light my torch and wave it for the
New moon on Monday
And a firedance through the night
I stayed the cold day with a lonely satellite

What do these lyrics even mean???



Peanut Butter Granola Bars

1/2 cup packed light brown sugar
1/3 cup honey
1/3 cup peanut butter
6 tablespoons unsalted butter
3 cups old fashioned rolled oats
2/3 cup sliced almonds
1/2 cup wheat germ
1/3 cup unsweetened flaked coconut
1/3 cup sunflower seeds
1/4 cup flax seeds
1/4 teaspoon salt

1. Preheat the oven to 325˚F. Combine the sugar, honey, butter, and peanut butter in a saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted.

2. In a large bowl mix the oats, almonds, wheat germ, coconut, sunflower seeds, flax seeds, and salt.

3. Pour the peanut butter mixture over the oat mixture and stir to combine. Transfer to a 9 x 13-inch baking pan and press evenly.

4. Bake for 25 minutes. Cool for about 15 minutes before cutting into bars. Cool completely before removing the bars from the pan. Makes about 25 bars.

Go Nuts!

This is what I'll be eating from a plastic baggy on the way to the airport in the wee hours of the morning. I know that I recently posted a granola recipe, but I still had the ingredients to make another batch, this time a little nuttier. I kept the wet to dry ratios the same and just added a wider variety of nuts and seeds that I had on hand. (I know, I know. Who really has all of this random crap on hand? If you saw my freezer you'd understand.)

If you compare my original granola photo to the one below, you can actually see how much more sugary that original batch was when I made it with the original amounts of 3/4 cup maple syrup and 1/2 cup brown sugar. The sugar crystals are clinging for dear life to the pieces of almond and oats. I prefer it less sweet (as I've written the recipe), but you can adjust it to your liking.

I may not be posting much (or at all) in the next week or so while I'm away, but I'll try to at least upload a photo here and there. Bon voyage! To me!



Extra Nutty Sour Cherry Olive Oil Granola

3 cups old-fashioned rolled oats
1/2 cup raw chopped walnuts
1/2 cup raw cashew pieces
1/2 cup sliced almonds
1/2 cup raw pumpkin seeds, hulled
1/2 cup raw sesame seeds
1 cup unsweetened shredded or flaked coconut
2/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
1 cup dried cherries
Yogurt, for serving (optional)
Fresh berries, for serving (optional)

1. Preheat the oven to 300˚F. In a large bowl combine the oats, pistachios, pumpkin seeds, almonds, coconut, maple syrup, olive oil, brown sugar, and salt. Spread the mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown.

2. Transfer the granola to a large bowl and add the dried fruit, if using, tossing to combine. Serve with yogurt and fruit, if desired. Makes about 9 cups.

Lentils. Again!

I'm still trying to use up all of the random crap that's been hanging around in my cupboards. (I also had to head out of town and didn't want to purchase any perishables that may have had the opportunity to turn into an unwanted science experiment while I was away.) The ingredients in this recipe are not unlike those in the red lentil dal that I made last week. You may think that I am boring. I think that I'm economical...and kind of stuck in a rut. But it's tasty, so enjoy!



Curry Spiced Lentils with Cashews

2 tablespoons unsalted butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon curry powder or garam masala
1/4 cup tomato paste
1 cup chopped cashews (roasted and unsalted)
1 cup dried French green (Le Puy) lentils, washed and picked over
Salt and freshly ground black pepper
1/2 cup yogurt, for garnish
1/4 cup chopped parsley, for garnish
Cooked Basmati or Jasmine rice, if desired

1. Place a large pot over medium heat. Add the butter and once it is melted and foamy add the onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Stir in the spice blend (curry or garam masala) and cook for about 30 seconds, until fragrant. Add the tomato paste and cook, stirring frequently, until it darkens, 2 - 3 minutes.

2. Add the cashews and stir to coat them in the onion mixture. Add the lentils and enough water to cover by an inch.

3. Bring the lentil mixture to a boil, then reduce the heat to medium-low, simmering until the beans are soft, 20 to 30 minutes. (Add additional water if the mixture begins to dry out.) When the lentils are cooked through and the mixture has thickened, stir in 1 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning. Serve, over rice, if desired, garnished with a dollop of yogurt and a sprinkling of parsley. Makes 4 to 6 servings.

Don't Forget the Naan!

Here's a quick pantry meal if, like me, you haven't been shopping and have no fresh vegetables or meat or eggs so just keep going out for dinner or eat cereal on the couch. (Oh, just me?) And yes, I recognize that it's probably just me that has basmati rice and red lentils in "my pantry." But you could use regular lentils and plain white rice...or just order it in from your local Indian restaurant. And maybe throw in a few samosas and alu paratha and...



Red Lentil Dal

1 tablespoon vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 cups water
1 cup dried red lentils
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
Salt and freshly ground black pepper
1 cup basmati rice, cooked according to package directions
1/4 cup chopped fresh cilantro (optional)
1 jalapeño chili, seeded, chopped (optional)

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.

2. Stir in the garlic, turmeric, cumin, and ginger and cook for 2 minutes. Add the water and lentils and bring to boil. Reduce the heat, cover and simmer until the lentils are tender, about 15 minutes.

3. Puree the dal partially with an immersion blender with a few quick pulses, if desired. Season to taste with salt and pepper. Serve with rice and top with cilantro and chili, if desired.

Olive Oil. It's What's for Breakfast.

Granola is one of those "health foods" that isn't necessarily healthy, unless you make it yourself. Even then it's questionable. (The amount of fat and calories significantly limits portions.) I usually make it with butter because I like the flavor better than a neutral oil, but then I remembered reading about Melissa Clark's version with olive oil. At least it's a "good fat."

The olive oil is a really subtle flavor in this recipe (so subtle that I don't think I can even taste it) so don't worry that this is going to taste "weird." I mean, there's olive oil cake and olive oil gelato and those taste pretty fabulous so how bad could this be? This recipe, like all granola recipes, is really simple to throw together and makes probably three times the amount for the same price of a packaged bag from the store. And you only have to include the components that you like. I hate dates and raisins so you'll never see them in my version. I also thought Melissa's version was a little sweet for my taste so I decreased the sugar. Tweak the recipe to your specific tastes and enjoy a "healthy" breakfast. Just not all in one sitting.



Olive Oil Granola
(Adapted from Melissa Clark)

3 cups old-fashioned rolled oats
3/4 cups raw pistachios, hulled
3/4 cup raw pumpkin seeds, hulled
1 cup sliced almonds
1 cup unsweetened shredded or flaked coconut
2/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
3/4 cup chopped dried cherries or dried cranberries (optional)
Yogurt, for serving (optional)
Fresh berries, for serving (optional)

1. Preheat the oven to 300˚F. In a large bowl combine the oats, pistachios, pumpkin seeds, almonds, coconut, maple syrup, olive oil, brown sugar, and salt. Spread the mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown.

2. Transfer the granola to a large bowl and add the dried fruit, if using, tossing to combine. Serve with yogurt and fruit, if desired. Makes about 9 cups.

Perfect Polenta

Why didn't anyone ever tell me that you could make polenta in the oven and that you didn't have to break your arm slowly, slowly, slowly pouring and stirring the cornmeal into the boiling water? Granted baking it takes about 5 times as long, but if you can't lift your arm after you're done, what's the point? I am loving this recipe!

Of course I have Martha Rose Shulman from my favorite Recipes For Health column of The New York Times to thank for this discovery. I had to turn to her column for some dinner inspiration tonight. I haven't shopped for groceries in about a week so I'm down to the pantry staples and going out almost every night doesn't help. Of course I wasn't in the mood to go to the store after work when it was completely packed, so I had to get inspired from what I already had.

Fortunately I uncovered a package of cornmeal in the back of my cupboard that I probably should have thrown away about 2 years ago. Then I managed to find some leftover tomato sauce buried in my freezer that I just had to defrost. Voila! Dinner! By the way, polenta is a great source of iron, magnesium, phosphorus, zinc, and vitamin B6 (and a gluten free alternative) in case you were wondering why you would want to eat something that resembles Cream of Wheat for dinner. Listen, just throw a bunch of butter and Parmesan on it and you'll eat it...and like it! (Omit if you care about fat and calories.)





Oven Cooked Polenta with Tomato Sauce
(Adapted from Martha Rose Shulman)

1 cup polenta (cornmeal)
1 quart water (4 cups)
1 1/2 teaspoons salt
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan, plus additional for sprinkling
1 1/2 cups All-Purpose Tomato Sauce (or high quality prepared tomato sauce)

1. Preheat the oven to 350˚F. Combine the polenta, water, and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake for 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes more.

2. Remove from the oven, and stir in the Parmesan. Spoon onto plates, make a depression in the middle, and spoon 1/4 heaped cup of tomato sauce into the depression. Sprinkle with Parmesan and serve. Serves four.

Variation: Polenta and Tomato Sauce Gratin - (You can make this dish with leftover or chilled polenta.)
1. Preheat the oven to 375˚F. Oil a 2-quart gratin dish. Cut the leftover polenta into squares or rectangles, and arrange in the gratin dish, overlapping the pieces slightly. Spread tomato sauce over the slices, sprinkle on Parmesan, and drizzle a little olive oil over the top.
2. Place in the oven and bake for 15 to 20 minutes, until sizzling. Remove from the oven and serve.