Back in the summertime, I made a few “green monsters,” and while I won’t deny that the taste is pretty good, I’ve never felt the need to sneak in my greens through [...]]]> Outside the healthy living bubble, I realize that the following statement identifies me as a bit strange:  I truly look forward to eating salad.

Back in the summertime, I made a few “green monsters,” and while I won’t deny that the taste is pretty good, I’ve never felt the need to sneak in my greens through liquid form.  I actually love greens, and I nearly always have them with both lunch and dinner.  I have to say: that fact makes me pretty happy.

When I started down the green path, I was a baby spinach devotee.  I can’t recall exactly why I chose this one to begin – perhaps the rich color and adorable shape spoke to my visual needs.

It didn’t take me long to expand the repertoire.  I went through a phase where every week, I would purchase a different leafy green, just so I had the opportunity to try them all.  [We know how I like experimenting.]  I found myself joyfully sautéing kale, steaming Swiss chard, finding ways to stew the bitterness out of mustard greens.  As my tastebuds became more acclimated, I noticed that I truly enjoyed the flavors in the raw.  The toughness of kale and the sweetness of beet greens are now two of my favorite varieties on which to base a salad.  I’ve still got loyalty to my humble beginnings though, and I keep baby spinach in the mix too.

So, you get it.  My fondness for greens knows no bounds.  There is one exception though, and its name is collard.

During the “try every green” stage, collards obviously made an appearance.  I steamed them, tossed the thick leaves with oil and garlic, pierced one with my fork, took a bite – and grimaced.  Hate is a strong word.  I really hated them.

I had bought a pound, and so, ever vigilant, I tried again.  I didn’t dare attempt them raw, but in they went to curries, to bowls of grains, to hearty soups.  I couldn’t toss the $1.99 and all the health benefits down the trash chute, so I suffered through every last leaf of the bunch.  And I vowed never to buy them again.

Then, last weekend, my generous mother brought me some groceries.  Sitting on top of the first bag I opened, what did I find?  One pound of collard greens.

We met again.  Over the past few days, I have brainstormed and I have pondered, and finally I decided: the more flavor I could cook into them, the lower the chance of a repeat grimace experience.  So, I present:

stewed collard greens in peanut-tomato broth

• 1 T coconut oil
• 1/2 large vidalia onion, chopped
• 1 clove garlic, minced
• 1 t cumin
• 1 t chili powder
• 1 can diced tomatoes with juice
• 2 c vegetable broth
• 1 pound collard greens, coarsely chopped
• 2 T peanut butter
• 1.5 c cooked chickpeas
• chopped peanuts for garnish

Heat oil in large pot.  Sauté onion until soft; add garlic and sauté one minute.  Add cumin and chili powder; sauté another minute.  Add diced tomatoes, broth, and greens.  Bring to a boil; lower heat and simmer, covered, 25 minutes.

Stir in peanut butter and chickpeas.  Simmer 5 more minutes.  Serve garnished with peanuts.

I didn’t actually have peanuts, but that’s all this recipe was missing.  Both my sister and I ate this, and both of us had to go back for seconds.

Served with some random sides: roasted brussels sprouts and this recipe of spaghetti squash, subbing coconut oil for the butter.  If you ever wondered how to transform spaghetti squash into decadence, this is the way.

I had planned on leftovers for work the following day, and the portion of collards I was left with was rather small.  It was too good not to eat right out of the pot!

Operation Conquer Collards:  I believe I can call this one a success.

What is your favorite green?  Favorite way to eat them?

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I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect. [...]]]> New GoBackpacking post!

I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect.  I chopped the last piece of squash just as the curry finished toasting.  The oven buzzer rang just as I loaded the final plate into the dishwasher.  Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

• 2 T coconut oil
• 2 c brussels sprouts, quartered
• 2 c almond milk
• 1/4 c cashews
• 2 T dried, unsweetened coconut
• 1/2 c onion, chopped
• 1 clove garlic, minced
• 2 t curry powder
• 1 c chickpeas
• 1 c winter squash, cut into 1″ cubes
• 1 c sweet potatoes, cut into 1″ cubes
• 6 c kale*
• salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400.  Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms.  Add almond milk; blend until well combined.

In medium pot, sauté onion until browned.  Add garlic, sauté 30 seconds.  Add curry, sauté another 30 seconds to toast.  Add chickpeas, squash, sweet potatoes, and almond milk mixture.  Bring to a boil; lower heat and simmer, covered, 15-20 minutes.  Add brussels sprouts; simmer about 10 minutes.  Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness.  I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures.  But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.  

What is your idea of kitchen magic?

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I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight.  It might be less “inspired” than I’d like, but it’s just one evening, after all.  As an ex-stylist [oops, there's some personal info], this holiday [...]]]> Happy Halloween!

I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight.  It might be less “inspired” than I’d like, but it’s just one evening, after all.  As an ex-stylist [oops, there's some personal info], this holiday can be a dream – or a nightmare.  I hope to see more of the former throughout my wandering this evening, as New York can be an interesting place to be [just as long as I go nowhere near the village - once is enough for that experience].

Anyway, we’re here for food, right?

In honor of the holiday, I thought I’d share a couple pumpkin-infused meals I’ve enjoyed this week.  This was my first time roasting an actual pumpkin, and I have to say that I have a newfound respect for my dad’s ability to carve one of these.  Chopping that innocent-looking orange sphere required some severe arm strength [thank you, chaturangas].

After winning the war with the use of an excessively-sized cleaver, I roasted the pumpkin for 45 minutes in a 425 degree oven.  Half the flesh was then pureed, and the other half put to use in a perfect autumn salad, which included:

• beet greens
• baby spinach
• one large roasted beet, sliced
• roasted pumpkin
• chickpeas
• evoo
• maple syrup

The season at its very finest.  [Beet greens are a lot like Swiss chard; I had never tried them before this week, but they may become a household staple].

And then I made curry, because nothing tastes better when it’s dark and damp outside.

pumpkin curry for one

• 1/2 T coconut oil
• 1/2 c sweet onion, chopped
• 1/2 t curry powder
• 1/4 t coriander
• 1/4 t cumin
• 1/8 t ground ginger
• 1/8 t cayenne pepper
• 1 c cauliflower florets
• 3/4 c okra, chopped
• 1/2 c chickpeas, cooked
• 1/2 c milk [I had almond on hand]
• 1/4 c pumpkin puree
• salt and pepper to taste

Heat oil in medium pot.  Sauté onion until soft; add garlic; sauté another minute.  Add spices; sauté about 30 seconds, until fragrant.  Add cauliflower, okra, chickpeas, milk, and pumpkin.  Stir well to combine.  

Bring to a boil; lower heat and simmer, covered, about 15 minutes, until vegetables are coooked and some liquid has been absorbed.  Stir in salt and pepper to taste.

My sister said she could smell how tasty this was from the hallway outside our apartment.  That’s usually a good sign.

I hope you all enjoy your day of dress-up, and if you’re outside the US, simply enjoy your weekend!

What is your favorite use for pumpkin?

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I was immediately struck with the need to make it as [...]]]> A couple weeks ago, my mom and I were chatting about recipes, which isn’t particularly out of the ordinary.  She showed me one she had recently clipped from a magazine at her hair salon – dedicated chefs will find inspiration in the most unlikely places.

I was immediately struck with the need to make it as soon as I read the title, and my mom dropped me at the train station with half her bag of dried figs(a key ingredient) that very day.  I was faced, however, with two problems: the dish required a slow cooker, which I have yet to acquire (and have no room to store), and it starred chicken, which I will only eat organic and didn’t want to spend the money on.

But those were easy problems for a failing recipe-follower to solve.  I veganized the recipe and simmered it on the stove, and it turned out so wonderfully that I went back for seconds in lieu of dessert.  A rare occurrence.

chickpea-fig tagine (adapted from Relish magazine)

• 2 c cooked chickpeas
• 1.5 T evoo
• 2 t ground cumin
• 1 t coriander
• 1/2 t turmeric
• 1/4 t ground ginger
• 1/4 t cayenne pepper
• 1/4 t black pepper
• 1/2 t sea salt
• 2 cloves garlic, minced
• 1 large sweet onion, chopped
• 2 small sweet potatoes, scrubbed and chopped into 1/2″ cubes
• 8 dried figs, stems removed and cut into quarters*
• 3 c low sodium vegetable broth
• zest and juice of one orange
• 1 T agave
• 8 oz kale, coarsely chopped

*I used Turkish smyrna figs, which are a larger variety.  If using smaller figs, use about 12 and chop in half.

1) Heat oil over medium heat in large pot.  Add onion, sauté until soft and browned.  Add garlic, sauté 30 seconds; add spices, sauté until fragrant, about 30 seconds.  Add chickpeas, toss to coat.  Add vegetable broth, figs, sweet potato, orange zest and juice, and agave.  Scrape bottom of pot to remove browned bits.  

2) Bring to a boil.  Lower heat and simmer covered, one hour.

3) Add kale; cover pot and simmer 10 more minutes, until kale has turned bright green and wilted.  Stir in kale.  Serve warm.

This was so delicious.  Time consuming?  Yes.  Worth it?  Oh my god.  There is so much flavor in this dish; it is one of those where you just have to savor each bite, because every spoonful has so much complexity in taste.

I cannot wait to eat the leftovers.  Good eye, Mom.

Does a family member pass recipe inspiration on to you?

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After a wonderful weekend, which included a repeat visit to my new favorite play, it felt so right to finally prepare a real meal tonight.  As we’re currently enduring a wave of heat and humidity (no complaints from this 90 degree lover), I didn’t want to touch the oven or stove. [...]]]> Remember when I used to cook?

After a wonderful weekend, which included a repeat visit to my new favorite play, it felt so right to finally prepare a real meal tonight.  As we’re currently enduring a wave of heat and humidity (no complaints from this 90 degree lover), I didn’t want to touch the oven or stove.  So, I pulled out my favorite new best friend, the food processor.

I’ve wanted to whip together my own hummus since I got the machine, but I’m also making up for an unfortunate two week avocado break due to vacation.  And then I thought, well, why not combine the two?

hummamole (or guacammus, if you prefer)

• 2 c cooked chickpeas (or 1 15 oz can)
• 1 avocado
• 2 T tahini
• 3 sun dried tomatoes
• juice of 1 lime
• 1/2 T agave 
• 1 T chili powder
• 1/4 c (or more) cilantro
• salt and pepper to taste
• 1 tomato, chopped

Grind chickpeas in food processor.  Add tahini and sun dried tomatoes; blend with chickpeas.  Add avocado, blend again.  Add lime juice, agave, chili powder, cilantro, salt, and pepper.  Blend again.  Remove from food processor; stir in tomato and more cilantro, if desired.

I’m currently without any pita or cracker, so I served it in my favorite way to enjoy hummus or guacamole:  on a big chopped salad.  Hummus and guac are my salad dressings of choice; hummamole was a worthy stand-in.

Alongside roadside sweet corn on the cob.  This was very, very, very yummy.

If you had to choose, would you go for hummus or guac?

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I’ve never actually bought a beet before.  Mostly out of fear of permanently rosy fingertips, or apprehension due to stories of splattered beet juice, stained counters, and pink streaks across foreheads.  

I don’t know why I was so afraid of this little [...]]]> I apologize for the title of this post.  I just had to do it.

I’ve never actually bought a beet before.  Mostly out of fear of permanently rosy fingertips, or apprehension due to stories of splattered beet juice, stained counters, and pink streaks across foreheads.  

I don’t know why I was so afraid of this little guy.  No discoloration was caused in the making of this dinner.

warm summer squash and beet salad

• 1 red beet, cut into 1″ pieces
• 1 yellow squash, cut in 1″ pieces
• 1/2 c fennel greens
• 3 c steamed kale
• 1 oz goat cheese
• 1/2 c chickpeas
• chopped Brazil nuts for garnish

Preheat oven to 400.  Roast beets for 20 minutes.  Add squash; roast 20 more minutes.  Toss with fennel greens, goat cheese, and chickpeas.  Layer on top of kale; garnish with Brazil nuts.

Here’s a fact:  I never peel my vegetables.  Sometimes the skin is the best part.  This may have been my first at-home beet experience, but my peeler went nowhere near the skin.

I’ve been hard at work on several projects tonight, and this plate was a delightful interlude.

Have you ever cooked a food that intimidated you? 

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First, I chop up and [...]]]> When I grocery shop for the week, I usually have a basic idea of what I’m going to cook.  But inevitably, there will be a night in the week where I find myself staring into the fridge, desperately in need of an idea.  I’ve learned to attack with a no-fail plan:

First, I chop up and roast some vegetables:

Perfect for summer: eggplant, zucchini, summer squash, yellow pepper.

Meanwhile, pick a grain and a protein:

Tonight it was quinoa and chickpeas.  I like to cook my grains in vegetable broth or add a few splashes of wine for extra flavor.

I always add some green:

Layer it all on a plate, and garnish as you please!  Here I chose freshly ground black pepper and herbed goat cheese.

On a Friday night, I think this can be classified as “wine-sipping fuel.”  

What’s your go-to meal?

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