a sweet, sweet potato

Just in case you didn’t think dinner was going to be on the table in 45 minutes or less tonight…

Just in case you didn’t think it was possible to turn your humble sweet potato into a meal…

Just in case you wanted a comforting, non-fussy sort of meal…

You know. Just in case.

This recipe is for you.

Broccoli-Feta Stuffed Sweet Potatoes—as seen in Moosewood Cookbook and on this website

Serves 4

Salty feta cheese and sweet, sweet potatoes; what an irresistible combination.  This luxurious (but simple!) dinner carries with it a faint reminder of my mom’s famous broccoli pie that she serves every Christmas.

Serve this creamy dish with a fresh, crunchy side salad.  Save any leftovers for a quick and easy lunch the next day.  Enjoy!

• 4 medium-large sweet potatoes, with skins
• 1 tbs olive oil
• 4 garlic cloves, minced or pressed
• 1/8 tsp red pepper flakes
• 4 cups finely chopped broccoli
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup crumbled feta cheese

1. Pierce sweet potatoes and rub with olive oil. Bake at 450 degrees until soft-about 45 minutes. Or microwave.
2. In a large skillet on high heat, warm the olive oil. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the broccoli and stir-fry for a couple of minutes. Add the water and bring to a boil, then reduce the heat and simmer uncovered until most of the water has evaporated and the broccoli is tender, 8-10 minutes. Add the salt and pepper and set aside until the sweet potatoes are baked.
3. When the sweet potatoes have baked, cut them in half lengthwise and scoop out the pulp, leaving a shell at least 1/4 inch thick. Set the shells aside. Mash the pulp a bit and stir it into the broccoli mixture along with the feta cheese. If the stuffing has cooled, turn on the heat under the skillet and rewarm. Add water, if too crumbly.
4. Fill the shells with the stuffing. Serve each half separately or push back together with stuffing showing between the two shells.  ENJOY!

QUESTION: How long does it usually take you to get dinner on the table on a week night? 30-45  minutes is average for me.  Unless I’m feeling lazy and decide to go the omelette route (i.e., 10 minutes. )

a taste of home

Oops.

(source)

My motto this week has (very fittingly) been “don’t cry over spilled milk.”  From poster mishaps to broken glass to flat tires.  I’ve convinced myself that none of these things really matter.

What matters is Pepere coming to the rescue, and having him tell me to call him anytime in such “emergencies.”  What matters is sitting down to a bowl of split pea soup at the end of a long day, with the family and the muffled sounds of country music playing over the radio.  Yes.  What matters is family.  What matters is laughing and being silly and embracing each moment as it comes, day by day.  Moment by moment.

What matters is having fun in the kitchen, cooking for the people I love the most.  That is what matters.

And so, tonight I decided to make a big batch of split pea soup.

Split pea soup has long been a favorite of mine.  It all started on a chilly winter’s night over my sister’s house.  Nicole had just moved into her new place and called me over for dinner, dessert and a movie.

She whisked around the kitchen—talking with her usual enthusiasm and spice—serving her husband and I big round bowls of the soup with hunks of warm foccaccia bread.  ”Wait!”  I stammered, my mouth still full with soup.  Nicole paused mid-sentence before asking, “is it okay?”  ”Oh my word,” I stammered.  ”This is amazing!”  She smiled.  She popped dessert in the oven.  And then we kept on chattering, as we always do when there’s dinner, dessert and shopping involved.

Ever since, I have had quite the little love affair with split pea soup.  I don’t admit this to many people.  Split pea soup, as you know, has horrible connotations.

“This weather is as thick as pea soup!”

“The color looks like pea soup!” <—and this is really not a good thing, in case you were ever wondering

And yet, when I want to taste “home,” I want to taste split pea soup.  I find the texture to be absolutely irresistible, and I find the flavors to be so simple but grand all at the same time.  It’s not at all a show off like some of those other soups out there.  It carries a level of quiet confidence.

Split pea soup is humble and mellow and really quite simple.  I like that about split pea soup.

Split Pea Soup—as seen in Moosewood Cookbook and on this website

There are all kinds of split pea soups out there.  Many call for ham.  Some call for bacon.  I’ve even seen some include such ingredients as sweet potatoes, raisins, and parsnips.  But when it comes right down to it, I like to keep things pure and simple.

There’s nothing fancy about this recipe from the Moosewood Cookbook, but that’s what makes it so special.  You can cook a batch any time you please.  It freezes well, makes an ideal sandwich companion at lunch, and is super healthy to boot.  What’s not to love?

• 3 cups dry split peas
• 7 cups water or veggie stock
• 1 bay leaf
• 1/2 to 1 tsp dry mustard
• 2 cups minced onion
• 4-5 medium cloves garlic, crushed
• 3 stalks celery, sliced thin
• 2 medium carrots, sliced or diced
• 1 small potato, cut in half lengthwise and sliced thinly
• 1 tsp salt
• lots of fresh-ground black pepper
• 3-4 Tbls red wine vinegar

1. Place split peas, water or stock, bay leaf and dry mustard in a large soup kettle.  Bring to a boil, reduce heat to lowest setting, and simmer for about 20 minutes, partially covered.
2. Add onion, garlic, celery, carrots, and potato. Partially cover and simmer for an additional 40 minutes, stirring occasionally.
3. Add pepper, vinegar, and salt if desired. Serve topped with fresh tomato and/or minced parsley.  Enjoy!

QUESTION: What is your favorite kind of soup?

 

 

a bowl of comfort

Comfort comes in many shapes and sizes.

A warm hug.  A friendly hello.  A new book on a rainy day.  A phone call from a close friend.  A smile, a laugh, an ‘I love you.’

On the health front, the idea of comfort food has quickly gone out of style.  Replaced with the idea that food should not carry such emotion.  It should not have feeling.

Food and comfort do not belong in the same sentence.  So they say.

But you know what?  I say piddly wish-wash to all of that!!  I find the idea of sitting down to dinner with my parents every night, comforting.  I find the idea of eating lunch with friends, comforting.  And, obviously, the holidays are filled with warmth, good food, and comfort.

And—absolutely!—I find that sitting down to a warm bowl of summer squash and white bean saute to be absolutely comforting.

It’s okay to enjoy your food.  To enjoy your friends and family.  To enjoy the process from kitchen to table.  To find comfort in the simple preparation of a meal and to find comfort in eating until…well…comfortably full.

(It’s also okay to find comfort in downward dogs and tree poses. )

Yes.  Comfort comes in many shapes and sizes.

Summer Squash and White Bean Saute—courtesy of Eating Well Magazine

I like to serve this saute over brown rice, letting it soak up all of the delicious sauce.  But it also tastes delicious served in a wrap, if you don’t mind getting a little messy.  Enjoy!

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
• 2 medium tomatoes, chopped
• 1 tablespoon red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

QUESTION: What does the word “comfort” mean to you?

a list of to-do’s

The Ever-Growing To-Do List

1. Finish major clinical case study and put together presentation.
2. Finish three mini clinical case studies.
3. Finish budget case study and present it to the panel.
4. Finish abstract and present at the upcoming MDA conference.
5. Finish poster for the hospital’s cafeteria.

Tell me this.  Is there any better feeling than crossing off an item from a to-do list?  Sigh.

The Dietitian that I’m working with during my clinical rotation part of the internship asked me to put together a poster for the upcoming National Nutrition Month (March!)  The theme this year is “Color Your Plate,” so I—of course—focused on including lots and lots of color.

I tried to keep it simple by focusing mostly on a few flavorful, healthy options that anyone and everyone can add to their basic, daily routines.

It was fun to put together (although it really did leave me feeling kind of hungry. )

By the time I finished the project, it was already 4 o’clock, and I realized that I had barely had any fresh air all day.

Time to stretch the legs with a brisk walk before dinner!

The sun was absolutely glowing, transforming everything within its path into a bright, fluorescent orange.  So beautiful.

And despite the 15 degrees, I actually felt warm.  The sun felt so, so, so nice on my face.

What a deliciously invigorating walk.

I couldn’t decide on any one dinner tonight.  Which is why I didn’t.  Because every once in a while, a hodgepodge collection of random things is exactly what satisfies me the most.

A little of this.  A little of that.  Different flavors, textures, and moods.  I like to think that it’s a little like eating a three course entree.

(1) Spinach and Egg Scramble

(2) Homemade Baked Beans, pulled from the freezer

(3) Zucchini and Summer Squash, sauteed with diced tomatoes, garlic, italian seasoning and balsamic vinegar

(this tasted like summer!)

One item crossed off my to do list.  Poster complete!

One refreshing pre-dinner walk.

Three course meal.  Not at all fancy.  Completely delicious.

Two hours left to read and relax before bed.

Spinach and Egg Scramble

Serves 1

This scramble pairs particularly well with feta, goat or even (especially?) ricotta cheese.  If you have extra veggies on hand, you could also throw in some tomatoes, mushrooms, asparagus, etc.

There’s nothing at all fancy about this scramble.  In fact, it practically screams simple. But that’s what makes it so appealing after a long, hard day at work or school.  Enjoy with a slice of toasted whole wheat bread and your favorite side veggie for a quick, satisfying meal.

• A few large handfuls of fresh spinach, chopped
• 1/4 an onion, chopped fine
• 2 whole eggs + 1 egg white
• splash of milk
• salt and pepper to taste

1. Coat a medium, nonstick pan with cooking spray and heat over medium heat.  Add onion and cook until tender but firm.  Add spinach and continue cooking until spinach has wilted and onions are tender.
2. In a medium bowl, whisk together eggs, milk, salt and pepper.  Pour on top of spinach mixture.  Occasionally scrape down the eggs from the side, letting the runny part run underneath.
3. Once the eggs have come together, chop the eggs and spinach a little with the spatula and cook until done.  Transfer to plate and ENJOY!

Question: Do you keep daily/weekly/yearly to-do lists?  Are you usually pretty good about checking things off? I keep monthly to-do lists, and they’re usually complicated things that take forever to actually check off.  Which is why I usually throw in some simple, easy things as well, just to give me the pleasure of crossing an item off.

a childhood flashback

It all started when I posted this picture over the weekend.

Childhood artwork, circa 1990′s

Normally, I can’t stand the thought of mushy spaghetti and meatballs being stored in a shelf stable can.  Really now, who had the imagination to come up with the idea of storing spaghetti in a can??  A can! Not to mention the mystery meat.

But this silly little drawing left me smiling.  It also left me in the mood for tomato smothered noodles.  And soup too.  I’m not sure if Chef Boyardee has come up with this sort of thing yet (spaghetti & meatball soup?) but this recipe from Moosewood Restaurant’s Cookbook brought me instantly back to my childhood.

You know.  In a totally delicious, non-canned, sort of way.

I like to think this is the grown up, healthified, adult version of an old childhood favorite.

Only there’s more vegetables.  No mystery meat.  Much less salt.  And a lot more flavor.

I think you’ll enjoy it.

Moosewood’s Eastern European Minestrone—as seen on this website.

Minestrone soups will always leave you with countless options, and you can change the ingredients to fit your own personal taste preferences.  Broccoli would make a nice addition, as would water chestnuts, asparagus tips, and/or beets.  Use whatever your kitchen happens to have on hand, and you really can’t go wrong.

I highly recommend doubling this recipe, as it freezes well and can be used for lunches throughout the week.  Serve with a warm, crusty hunk of bread and enjoy!

• 1-1/2 cups chopped onions
• 2 garlic cloves, minced
• 1/4 cup thinly sliced celery
• 2 Tbsp olive oil
• 2-1/2 Tbsp. sweet paprika
• 1 tsp ground caraway seeds
• 1 cup diced  carrots
• 3/4 cup green beans, cut into 1/2-inch pieces
• 1/2 cup diced peeled turnips
• 3/4 cup diced red pepper
• 1 15-oz. can white beans, drained and rinsed
• 1 28-oz. can diced tomatoes
• 1 quart (4 cups) water
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 ounces whole wheat spaghetti, broken into 1-inch long pieces
• 2 Tbsp. chopped fresh dill

1. In a large soup pot on medium heat, cook the onions, garlic, and celery in the olive oil for 8 minutes, stirring occasionally.  Add the paprika and caraway, and stir for a minute.
2. Add the carrots, green beans, turnips and bell peppers, cover, and cook for 5 minutes, stirring occasionally.  Add the white beans, tomatoes, water, lemon juice, salt and pepper and bring to a boil.
3. Stir in the pasta pieces, cover and simmer on medium heat until the pasta is al dente, 10 to 15 minutes.  Stir in the dill.  ENJOY!

Question: What were some of your favorite school lunches when you were small?  Do you still enjoy them or have your tastebuds changed over the years?

let’s try something new

 

I really don’t like change very much.

I do like to be spontaneous.  I like to explore and see new places.  I like to meet new people.  Make new friends.  But at the end of the day, I really, really don’t like change. 

My diet can attest to this fact.  I eat oatmeal more mornings than not.  My snacks predictably center around almonds, fruits, yogurt, cheese and crackers.  And when it comes to fruit, I know exactly what it is that I like. 

 

Of course, there’s another side to this story.   Because along with wanting things to stay just the way they are, I also have this unquenchable desire to saute, roast and shred as many vegetables as I can.  I guess you could say that it’s in my kitchen, where an urgent desire to keep things staying the same meets my lust for trying new things.  New vegetables. 

(In case you were wondering, the vegetables always win.)

Last week, I found myself pushing a cart through Whole Foods, a strict shopping list in hand.  I think it was about—oh, I dunno—a total of five minutes before I stuffed that crinkly list into my pocket and went to town with the vegetables.  I mean, really now.  Who says “no” to on-sale, dirt cheap, more-affordable-than-your-canned-beans, organic baby bok choy?  It would have been a shame.  An absolute crying shame.

 

 

I’ve never cooked with bok choy before.  I’ve seen it.  I’ve tasted it more than once.  But I’ve never actually welcomed the funny looking vegetable into my home.  Into my kitchen.  However, this lack of having any previous bok choy cooking experience did not deter me.  I would just keep things simple, I decided. 

Give us time to get acquainted and feel each other out.

(Besides, what vegetable doesn’t taste good with a little olive oil, a spritz of lemon and a dash of sea salt?)

Step 1: Heat 2 tsp olive oil over medium heat.

 

 

 Step 2:  Wash bok choy.  Pat dry.  Cut in half lengthwise.  Place in heated pan.

 

 

Step 3: Brown slightly.  Sprinkle sea salt.  Flip and cover until tender.

 

 

Step 4: Uncover.  Admire.

 

 

Step 5: Enjoy alongside your favorite meal.

 

 

Trying new things isn’t so scary after all.  It just takes a shot of confidence, a spritz or two of lemon and a drizzle of oil.

Sauteed Bok Choy

The flavors of bok choy are reminiscent of sweet asparagus and cabbage.  Mild, sweet and totally delicious.

I served this simple recipe with a veggie scramble, whole wheat toasts ‘n’ butter, and an orange.  It would also pair well with your favorite stir fry, tofu bakes, poultry, or anything else you can conjure up.  In other words, this will go with pretty much anything. 

Go ahead.  Try something new.

Serves 2

• 2 small/medium baby bok choy, rinsed and patted dry
• 2 tsp olive oil
• sea salt to taste
• fresh lemon juice to taste

1. In a medium frying pan, heat the olive oil over medium heat.
2. Cut bok choy in half, lengthwise.  Add bok choy to heated pan and cook until golden brown on bottom.  Flip over, sprinkle with sea salt, spritz with lemon and cover over medium-low heat until tender, about 3-5 minutes.  ENJOY!

Question: Do you like to mix things up in your daily routine or do you like to keep things pretty much the same?

Life’s Not Always Pretty

 

Life’s not always pretty.

But it sure is delicious.

 

 

It was a very, very slow day at work today. 

In fact, it was hardly 3 o’clock when I finished seeing my last patient.  It was exactly 3 o’clock when I drove my little red car out of the lot.  And it was exactly 3:05 when I realized that the last thing I wanted to do was head straight home to face my ever growing pile of homework.  Oh me, oh my.  What a dilemna.

I toyed with going shopping, but it’s no secret that my sister and I have been going just a  teensy bit crazy with shopping lately. I think I need to hold off on any retail therapy for just a while.  I wouldn’t want the sales lady to know me by name, or anything.

 

 

Besides, I think my kitchen has been resting just a little too long.  I’ve been itching to make something—anything! 

And so, with that final thought, I drove home.  I threw on my apron.  

And then I chopped an onion.

 

 

(I don’t always know where I’m going with a recipe or any given ingredient, but I’ve discovered that a scoop or two of salsa can do no wrong in most savory recipes…)

 

 

(…same goes for a spritz of lemon.  Salsa and lemon sure know how to spice up a party!)

 

 

These refried beans are a perfectly delicious option for filling a burrito or using as a dip for a dish of corn chips.

And, just as an extra bonus, this is the perfect recipe to make after a particularly stressful day.  You can chop away at an onion, smash a few beans, and make a snack (or lunch!) all in one shot. 

 

 

Life’s not always pretty.

But it sure is delicious.

 

 

Refried Beans

If you prefer a creamier refried bean, toss this mixture into your food processor and give it a whirl.  This is a delicious filling for your burrito, when paired with feta cheese, avocados, fresh tomatoes and lettuce.  Or, serve it cold with some corn chips for a protein packed, fiber rich snack.  Enjoy!

• 1 15-oz. can of pinto beans, rinsed and drained
• 1 onion, chopped
• 2 tsp olive oil
• 2-3 Tbsp. salsa
• lemon juice
• garlic powder
• salt to taste
• pepper
• cayenne to taste (optional)

1. In a small saucepan, heat oil over medium heat.  Add chopped onions and cook until onions are soft and tender.
2. Add pinto beans and reduce heat to medium low.  Continue to cook and stir occasionally, 5-6 minutes.  Add salsa, lemon juice, garlic powder, salt, pepper, and cayenne if using.
3. With a potato masher, mash and stir all ingredients together.  Serve warm or cold as desired.  ENJOY!

Question: If you had one day to do absolutely anything, what would you do?

Memere’s Kitchen.

 

Memere was quite the French Canadian chef.  

From her tiny little kitchen, she produced countless warm graham cracker pies.  Fluffy banana cream pies that made your tastebuds melt—absolutely melt.  Deep, chocolatey fudge that made you close your eyes and dream only in chocolate.

It’s funny, because despite all of those things, whenever I think of Memere’s kitchen, I think of baked beans.

 

 

Memere and I had a lot of similar tastes when it came to food.  One of them being that we both loved baked beans.  Especially when smeered over puffy white pancakes.

(I always liked the fact that Memere would serve me pancakes and beans for breakfast.  I loved that this was totally normal.  Just your typical, standard ol’ breakfast fare.)

  

 

It was in February (or March?) of 2010 that I set out to make Memere a batch of beans.  We were both sitting in her living room, watching Food Network, and discussing the seriousness of making the perfect batch of beans.

“You won’t put bacon in there, right?  I don’t want bacon in my beans.”  Memere would say this with such a disgusted look on her face, that I knew this was a very critical step.  I scribbled it down on my notepad.   

 

I’m pretty sure the menfolk would have liked the addition.  The bacon, I mean.  And I’m pretty sure that many baked bean connoisseurs and baked bean snobs (because I know they’re out there) would have thrown in some sort of pork or rind or bacon.

But I knew better than to argue with Memere.  I just listened carefully to her instructions.  I took notes: No bacon.  Lots of molasses.  A long, slow bake. 

 

It was but an hour into preparing the beans, when I knew immediately that I must have forgotten something.  Something important.  The  beans were done—completely finished! 

I thought this was absolutely great.  Memere sounded totally worried.  “I don’t know,” she said.  “Baked beans should take at least a couple of hours.”

 

 

After a quick, Memere-to-me, step by step discussion, I realized what I had done.  The stovetop heat had been too high.  The beans had become too soft.  The flavors never even stood a chance of being able to meld and mix and mingle.  They were, in a word, bland.

It was back to the drawing board.  This time with further, more specific instructions from Memere.

 

 

As an aside, baking beans is a little like baking bread.  You need a lot of patience.  This isn’t always (ever?) easy.

 

 

The second time around, however, the results were baked bean perfection.  The beans remained firm but tender.  The molasses really shined through.  The ingredients were baked together in a long, dreamy process.

And there was no bacon in sight.

I served us bowls of beans for lunch.  Memere made us a loaf of her homemade bread and served me a thick slice covered in butter.  After a couple of silent bites in, Memere approved with a bright smile and a sharp nod.  And then we went on to discuss the serious matters of fashion, food, and Rachael Ray.

And that is why I always think of baked beans, whenever I think of Memere’s kitchen.

 

 

Boston Baked Beans

Serves about 4-5 main entrees

These beans are delicious a main entree, when served with a side salad and a whole grain cornbread.  Or, try serving on the side of your favorite meal (poultry or tofu come to mind.)  Better yet, serve over a plate of warm, puffy pancakes and eat them for breakfast.  They freeze well and can be stored in single serve containers, and brought to work when you need a quick lunch.

(p.s. They’re also the perfection addition to a Super Bowl Buffet!)

If you like your beans with a kick, add some hot sauce to the sauce mixture.  Enjoy!

• 2 c. navy beans
• 1-2 onions, finely diced
• 3 Tbsp. blackstrap molasses
• 2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dry mustard
• 1/2 c. ketchup
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. packed brown sugar

1. Soak beans overnight in cold water.  The next day, bring beans to a boil in the same water.  Immediately bring heat to low and cook for approximately 1 to 2 hrs.  Drain and reserve liquid.
2. Preheat oven to 325 degrees F.
3. Arrange the beans in a 2 quart bean pot or casserole dish and top with onions.
4. In a saucepan, combine rest of ingredients, onions through brown sugar.  Add hot sauce if desired.  Bring mixture to a bowl and pour over beans.  Pour in just enough of reserved bean water to cover the beans.  Stir gently with rubber spatula and cover dish with lid or aluminum foil.
5. Bake for 3 to 4 hrs in preheated oven.  Stir at least every hour.
6. ENJOY!

 Question: Who or what are the cooking inspirations in your life?  Bon Appetit magazine, Memere, Julia Childs (because she never cried over a few mistakes!) and Mollie Katzen.

hello, garbanzo bean.

 

Garbanzo beans and I used to be the best of friends.  I would sprinkle the little chicks onto (and into) everything.  From salads to pilafs to hummus to ridiculously spicy, Indian-inspired entrees.  It was quite the little love affair.

And then, somehow, we fell out of touch with each other.  I’m the one to blame.  I neglected and abandoned the innocent little garbanzos.  Sure, I still cracked open a can now and then (they make for a nice, quick source of protein during a busy weeknight!)  But it was never really anything…you know…special.  Certainly nothing worth talking about.

 

Obviously, it was about time that I reacquainted myself with the simple little bean. 

 

 

Garbanzos are simple.  Very simple.  And they prefer to stay fresh and bright and cheery whenever they can.  For this simple garbanzo bean salad, I chose the freshest ingredients that I happened to have on hand.  A spritz of lemon.  Olive oil.  Fresh basil reserved from the summer.   A small handful of walnuts, thereby adding just a touch of earthiness to the entire dish. 

 

 

I came pretty close to sitting right down, grabbing a spoon, and making a straight up meal out of this garbanzo salad. 

But I practiced some willpower and made sure to reserve some for my lunch.

 

 

Hello, garbanzo bean. 

It’s really nice to see you again.

 

 

Lemony Basil Garbanzo Bean Salad

This simple bean salad is very, very versatile.  Feel free to change up the types and amounts of herbs that you use.  Same goes for the spices.  And—well—same goes for the garbanzo beans (I promise I won’t tell!)

Serve this mild and tangy salad over a fresh garden salad, stuffed into a whole wheat pita pocket, or presented as a side with your favorite meal.  Enjoy!

• 1 15-oz. can of garbanzo beans, rinsed and drained
• 1-2 large handfuls of fresh basil, chopped
• 1/4 c. chopped walnuts
• 1 Tbsp. fresh lemon juice
• Dash of garlic
• 1 T. olive oil
• salt and pepper to taste

1. In a small bowl, mix together all ingredients.  Let sit overnight for the best flavors.  Serve and enjoy!

Question: Do you enjoy eating beans and legumes?  What are some of your favorite ways to serve them?

 

sometimes it’s worth it

 

It was during a snow storm two weeks ago, when mom and I went grocery shopping together.

You should know that this is an entirely rare moment.  Something that doesn’t typically happen.  Something that we don’t typically LET happen.

 

 

Why, you ask?

Well, for starters, we tend to over discuss certain things.  One hour shopping trips easily turn into three.  Because, as you know, the choice of apples and cereals and coffee is of no simple matter.

And then there’s the thing with looking at the final grocery bill.  It seems to mysteriously tally up just a little bit higher when we’re together (kind of like when my sister and I shop for hair products together at Target, but that’s another story for another day.) 

There’s also the issue of neither of us ever really being able to agree on just one thing.  Mr. Indecisiveness always get in the way.  (Come to think of it, this probably explains the grocery bill!!)   

 

 

One things for sure.  In my family, nobody will ever disagree with cheese.  Or noodles and sauce, for that matter.

Nobody ever disagrees with lasagna.

 

 

Rich, meaty lasagnas are nice.  And yet, I find myself always going back to the vegetarian lasagna.  I find them to be much more simple and laid back—in a classic, purist kind of way.  They don’t feel at all heavy like some of the more meaty lasagnas.  Best of all, they leave all of the bragging rights to the cheese and veggies.  Front.and.center.

I kind of like that about the vegetarian lasagna. 

 

  

Over dinner, mom and I both agreed that it was worth buying the magazine. 

Worth making the vegetarian lasagna. 

Worth going grocery shopping together, every now and then. 

Because sometimes, those three hour shopping trips are—you know—totally worth it.

 

 

Kale Lasagna Diavolo—as seen in the Vegetarian Times Magazine
(serves 6-8)

We chose not to change much from the original recipe, other then substituting whole wheat noodles, and adding in three extra noodles.  The original recipe calls for pureed tomatoes, but feel free to use crushed.  Or, partially crush a can of diced tomatoes.  Play around with the different textures, to see what you like.  Also, although the recipe calls for kale, you could easily substitute spinach.  Just be sure to increase the portion used, as cooked spinach will greatly reduce once it’s cooked.

This meal is best served with a large side salad.  And, perhaps, if you really want to go all out, serve this meal with some thick slices of warmed garlic bread.  This meal will leave even veggie haters begging for more. Enjoy!

• 1 tsp. olive oil, plus more for oiling pan
• 1 8-oz. bunch kale, stems removed
• 1 15-oz. pkg fat free ricotta cheese
• 4 oz. soft goat cheese, softened
• 2 cloves garlic, minced
• 2 cups prepared tomato puree (or crushed tomatoes)
• 1/2 tsp. red pepper flakes
• 9 whole wheat lasagna noodles
• 1/4 c grated parmesan cheese

1. Preheat oven to 400F.  Coat 8-inch square baking pan with oil. 
2. Cook kale in large pot of boiling salted water 2 minutes.  Drain, and rinse under cold water until cool enough to handle.  Thoroughly wring out kale, then chop.  Season with salt and pepper, if desired.  Set aside.
3. Mash together ricotta and goat in bowl, set aside.
4. Heat 1 tsp oil in small saucepan over medium-low heat.  Add garlic, and cook 15 seconds or until fragrant.  Add tomato puree and red pepper flakes.  Simmer 5 minutes, or until thickened.  Taste, and add extra seasonings and garlic as preferred.
5. Spread 1/4 c. sauce in prepared baking pan.  Place 3 lasagna noodles on top of sauce.  Top with half of cheese mixture, half of kale and 1/3 c. sauce.  Top with three more noodles, remaining cheese and remaining kale.  Top with remaining lasagna noodles, and cover with remaining sauce.  Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.  ENJOY!

Question: Do you enjoy reading magazines?  What are some of your favorites?  I regularly read Real Simple, Runners World, Bon Appetit, Eating Well, and Self.  There are a few others that catch my eye as well, here and there.  As of right now, I’m seriously considering a subscription to Vegetarian Times.