nuts to you

It's been almost two weeks of feeling under the weather here . . . allergies, respiratory junk, headaches, etc. Combined with some rainy days, my cooking mojo has gone completely flat. Just comfort food, thank you. Nothing too creative or dazzling. Grilled cheese. Chili. Carrot sticks. Pizza. The only cooking insight I have to share with you is this: don't make cornbread with Greek yogurt. Nasty.

The one person in our household who has been on creative overdrive is Miss M. She turned our home into Coffee Shoppe this weekend, complete with signs, menus, nametags, and two tip jars. She means business.

 

She's eagerly awaiting the arrival of customers.

 

Besides fabulous pretend lattes from Coffee Shoppe, I've been surviving on small snacks throughout the day + lots and lots of green tea. Thinking about this blog (and my lack of cooking) got me to thinking . . . just what have I been eating? Nuts.

 

Yes, nuts. Nuts are fabulous protein if you are seeking a more vegetarian lifestyle. And I mean raw nuts, not ones that are super salted or coated with sugar. Today I had pecans with my morning yogurt, almonds with lunch. PB on an apple for a snack. Pine nuts on salad for dinner. Nuts are a constant protein source for me. So much so that I don't even really think about them, but eat them all the time. Nut snacks. Nuts in my granola. Nuts sprinkled on salad. A perfect PB & J.

I survived on JIF growing up. Cold, creamy JIF. I've only met one other person on this planet who also loves creamy JIF straight from the fridge as much as I do. (Mike S. wherever you are, happy trails to you!) And, when we lived in Iowa, there was a local band with absolutely the best name ever: Jif and the Choosy Mothers. Yet, now that I'm older and hopefully wiser, my beloved JIF just doesn't make me too happy anymore when I read the label. I've become a choosy mother. Instead, I buy organic grind-your-own or Smuckers organic natural - both of which are best stored in the fridge. Ha! Where peanut butter belongs anyway.

So, intrepid eaters, go nuts today.

Hopefully with the advent of the first farmer's market this weekend, I will be back and humming in the kitchen!

feelin' fancy - revisited

I made two new versions of my Fancy Frittata last night and thought I would share with you. It's such a simple, delicious recipe and now that more veggies are making their appearance, you can easily get wildly creative. Be prepared to dazzle your family!

Because I love my sweeties, I made them each frittatas that would bring individual happiness. Miss M's was totally loaded with broccoli - her veggie of choice, along with tomatoes and goat cheese. YUM.

 

And, Daddy's? Well, let's just say that every once in a rare while I create something that involves meat. (Eeeek! Can you believe I just wrote the m-word on easy peas?) Ah, the things we do for love.

I quickly chopped some lunch meat ham he had lurking in the fridge (washed my hands like crazy) and then added tomatoes and feta. He was quite pleased with the result. Here's a peek:

 

I think that vegetables make a much prettier frittata. :) Regardless, it was a fine night for all around the dinner table. As you experiment and create, please share with me your own frittata ideas!

spaghetts

Busy day, home late, hungry people. Time for super-quick comfort food. Time for one of our family's favorites - spaghetti, or as John calls it, spaghetts. It's especially good if you've got loose (or missing) toofs, too.

 

I grew up with the bub, bub, bubbling sound of my Dad's delicious spaghetti sauce slowly percolating on most weekends. Oh, how the aroma would fill our home! He had this funny little electric slow cooker he made it in, a pre-evolution metal crock pot with a little slide vent wheel on the top. I was fascinated with this contraption and honestly thought it was the only way you could make spaghetti sauce. Never once did Ragu touch my lips. It was absolutely delicious, absolute comfort food.

My favorite wedding present was from my Daddy: his treasured spaghetti sauce recipe and all the necessary spices, along with a big cooking pot for the stove (I think those metal electric cookers were banned for being a fire hazard). I treasure the recipe, even though I've had to make some changes over time as a vegetarian. And, I love to let my sauce percolate and simmer for a long, long time, too. It's simply a wonderful thing.

However, on a night like tonight, it's just time to get some good food on the table. Here's an incredibly easy veggie version you can try.

Meg's Super Quick Spaghetts

Morningstar Farms Grillers Recipe Crumbles (be not afraid - they are yummy and quite realistic for your meat-eaters)
Extra-virgin olive oil
2 cans organic chopped tomatoes
1 can Contadina tomato sauce
1 can Contadina tomato paste
(My dad insists on this brand for his spaghetti; it's a classic)
1 Tbsp. Italian seasoning (I love the version blended by Penzey's)
1 tsp. coarse garlic powder

Grab your favorite big pot and heat on the stove, adding in just a drizzle of extra virgin olive oil to cover the cooking surface. The last thing you want is stuck tofu meaty business. Add in the bag of veggie crumbles and saute until "browned." Pour in the tomatoes, sauce, paste, and spices and bring to a simmer. Cover and percolate for at least 20 minutes, stirring occasionally. This can also cook happily along while you putz around the kitchen.

Cook your favorite spaghetti (or other pasta) while the sauce is simmering. When the pasta is ready, drain and top with your newly-created sauce, now quite bubbly and aromatic. Serve with fresh grated Parmesan if you wish.

Relax and enjoy your warm, comforting meal. Be happy.

lemon love

Can you tell that I'm in love with lemon? Just about everything I'm creating these days involves fresh, zesty lemon. Look - I think my lemon loves me, too!

 

There's something so beautifully refreshing about lemon - just like the season of Spring. And, the combination of lemon, feta, and oregano is simply one of my all time favorites. I like to call it the trifecta perfecta.

Anyway, this week I cleaned out the freezer to make way for new creations. For me, and only me, there was quite a moment of excitement when a few leftover falafel balls were discovered in the back of the freezer. To my sweeties, the verdict on falafel is yuck. But, I love them, especially because they are lemony and cute. Plus, it's fun to say falafel. :)

I wish I could say that I created the falafel myself, and perhaps I will learn to do so sometime soon, but for now, my source for falafel is Costco. These babies are happily non-fried and so darn good. I decided to defrost and pop them in a salad. YUM! If you like falafel, give this chilled salad version a try. It made my heart happy.

 

Falafel Salad

3 - 4 chilled falafel balls, quartered
large bunch organic spinach
1 cup chopped celery
bunch of alfalfa sprouts
sprinkles of feta
juice from 1/4 lemon
extra virgin olive oil
oregano sprinkles

Toss the spinach and celery in a bowl. Top with the falafel and sprouts and dot with feta. Drizzle on the lemon juice, olive oil and sprinkle with oregano (aka Simple Deliciousness dressing). Enjoy your lovely, lemony salad!

If you do not have a source for falafel, you could also easily make this salad with chilled chick peas. I also think this salad would be especially good paired with hummus and warm pita bread. And, a tall glass of sparkling water with lemon, of course.

Spring pasta

Hello, Spring. I'm so very, very glad you're here. Great sigh of relief. Let's celebrate with a feast!

 

As soon as I see these gorgeous, tender shoots in the grocery store, I'm ready to create my Spring pasta. It's become a seasonal culinary tradition. (I honestly prefer to go pick my own, but haven't had the time just yet to make it to a farm. Soon, I hope.) I discovered a recipe for pasta with vegetables years ago that was inspiring in the way it used the boiling pasta water to quickly cook the veggies. I played with this idea over time and found, one beautiful evening, that asparagus cooks perfectly in the last few moments with the pasta. It's an incredibly simple, flavorful recipe to create and the results are fresh, delicious, and just say Spring to me.

Meg's Spring Pasta

1 bunch fresh, tender asparagus
1 box angel hair pasta (I use Barilla Plus for added protein)
3/4 C feta cheese
Juice from 1/2 lemon
1 Tbsp. organic oregano

Fill your pasta pot with water and set to boil. While waiting, wash the asparagus, trim off the end of the stems, and chop into 2 inch pieces. Get the feta, lemon juice, and oregano ready, too, because this dish comes together quickly. Once the water is boiling, pop in the angel hair and set the timer. My pasta only takes 6 minutes to cook. With just a minute to go, toss the chopped asparagus into the boiling water and cook with the pasta. When the timer rings, the pasta should be al dente and the asparagus bright green and tender.

*Now, here's a tricky part. Pay attention here.*

Drain the pasta and asparagus and reserve about 1 cup of hot pasta water. I made a great big mess the first time I tried this, so here's some simple advice: just place a cereal bowl under your colander in the sink. This will collect a generous amount of hot pasta water and then you can then dip your measuring cup into the bowl to get out what you need.

Quickly pour the feta and lemon juice into the warm pot and stir in just enough hot pasta water to make a light sauce. Pour in the pasta and asparagus and toss gently to coat. Sprinkle the oregano on top and serve!

 

This turned out so beautifully that I made it two nights in a row. The second night, I added petite frozen peas (tossed in for the last 2 minutes of cooking) as well as the asparagus for extra greenery. My veggie girl was quite pleased!

celebration salad

Here's what was cooking in my kitchen today:

 

And the end result, thanks to Mom, Miranda, Martha (in absentia), and experimentation with electrical tape:

 

I think the Easter bunny will be proud. It sure was fun!

More fun is on the way for our family's special holiday dinner. Mom is cooking (yum!) and I have the pleasure of just bringing the salad. That's one thing that I get asked to do a lot as a veggie girl - bring the salad. And, I have just the salad to bring for Spring: my version of Tom and Beth's Mandarin Salad.

Tom and Beth are perhaps the most delightful couple on Planet Earth. I had the pleasure of taking yoga classes from Tom for about 10 years and our friendship grew and flourished during that time. His heartfelt, humorous, and deeply wise insights into life are a true blessing in my life. Plus, he's a total nut. In the best way possible. :) And, Beth is a treasure of gentleness and warmth. Together, they are the picture of love, which they so generously radiate into the world.

Tom and Beth are creating a beautiful retreat center, Timber Creek Hearth House, which you are welcome to learn more about here. We had the pleasure of visiting their gorgeous land and enjoying a lovely meal together in August 2002 in which we were served a most delicious salad. (How do I know the date? In a rare moment of archiving brilliance, I saved the email they sent with the recipe I requested and made sure that I noted the date. I wish I did this with all of the recipes shared with me by friends! What a fun history that would be in my recipe box. I will start today.) And, so, receiving that recipe has led me to make this delicious salad over and over again, for countless celebrations, remembering each time the kindness of Tom and Beth. That's how I think of this salad - in celebration. In friendship. Together, pure deliciousness. I hope you enjoy.

Celebration Salad
based on Tom & Beth's Mandarin Salad

In your favorite large salad bowl, generously toss together:
organic leaf lettuce
organic baby spinach
2 cups chopped celery
4 organic green onions, thinly sliced

Drain 2 - 3 cans of mandarin oranges (in juice, not water), reserving 1/2 cup of the juice. Gently sprinkle the oranges on top and enjoy their glowing loveliness!

 

Mix the dressing in your favorite cruet:
1/2 C extra virgin olive oil
1/2 C mandarin orange juice
4 tbsp. red wine vinegar
3 tbsp. sugar
1 tbsp. chopped fresh parsley (or dried if not in season)
dash salt and pepper

Shake well and serve with toasted almonds on the side. I have also topped this salad with gorgonzola, or strawberries, or sugared almonds. Make it your own for your own celebrations!

guac-a-holy-moly!

Have you ever had one of those moments when you think, "There has got to be a simpler way to do this?" I did years ago and it involved a particularly creamy and lovely avocado.

 

I was planning on Mexican for dinner and was going to simply add sliced avocado to the bevy of tasty ingredients we had available. However, I thought, "You know, even though I've never made guacamole before and I think I need to have a lime, I bet I can do this."

I simply scooped out that perfect avocado into a bowl, sprinkled on coarse salt and garlic, and squirted some fresh lemon juice on top. The result looked like a green ice cream sundae.

 

Then, in a moment of divine inspiration, I grabbed the maybe-I've-used-this-once? pastry blender and set to smooshing and whipping. It really is the perfect tool!

 

The end result? Absolutely, the simplest, most delicious guacamole we've ever had! Can it really be this easy?? The answer is a resounding YES! And, best of all, I made it in the time it would take to open one of those packages of pre-made guac (which are actually not bad in a pinch).

So, now this fabulous guac is a staple on our Taco Tico nights when the avocados are cheap and plentiful. Which means NOW. Go out and get yourself some green beauties for your dinner table!

 

And, after improvising for so long, I think I can confidently give you this recipe below. But, as all my recipes, please play with your food and find the taste that you enjoy most.

Meg's Guac-a-Holy-Moly!

2 ripe and ready avocados
1/2 tsp. coarse sea salt
1/4 tsp. coarse garlic powder (the brand I buy says this is "California Style")
Juice of 1/2 lemon

Scoop, sprinkle, squeeze, smoosh, and savor!