Chow Mein!

 I have been obsessed with Chow Mein since trying my local vegan restaurant’s version.  I was craving it, but they are not open today, so I tried my hand at it.  This recipe is quick and delicious!

You need:

Fistful of noodles - I used spaghetti, but you can also use ramen

1/2 bag of shredded cabbage and carrot from Trader Joe’s, or make your own

1/4 cup diced onion

Cubed tofu, I used about 1/2 cup

Scallions

For the Sauce:

4 tbsp soy sauce

2 tbsp peanut butter 

1 tbsp blackstrap molasses 

2 tsp seasoned rice vinegar 

1 garlic clove, finely minced

2 tsp sesame oil

First, boil the water for the pasta.  Begin to mix the sauce in a jar - whisk until fully immersed.  As soon as the water is ready, toss it in to cook and begin to heat up a pan. Throw a couple of dashes of water in the pan to cook onions first.  Once the onions are translucent, toss in the vegetable mix and tofu to the pan.  Mix until slightly wilted, cooking on medium heat.  

Once the noodles are cooked, drain and add them to the pan, turning up the heat to high.  Stir around for 30 seconds or so, and slowly add the sauce to the pan to reach desired consistency (I only used about half for 2 servings).  Let it begin to boil, so you can scrape the glazed bits off the pan as you fervently stir the mix.  Remove from heat and garnish with scallions.  Serve immediately.

If you make this, let me know!

 

Tomato Lentil Soup

 It finally got colder, so I’m sharing my latest lentil soup recipe!

Serves 2

1 pat of vegan butter

1/2 onion, chopped

1 clove garlic, minced

2 cups water, with 1 tsp vegetable bouillion

1/2 can tomatoes 

1/2 cup red lentils, rinsed and sorted

1/2 cup farro

1/2 Tsbp cumin

1/2 Tbsp turmeric

1 dash pepper

Squeeze of lemon

Heat water and immerse bouillon.  While heating, melt butter in a saucepan and add onions and garlic.  Cook until translucent, then transfer to pot.  Once bouillon is fully immersed, add tomatoes, lentils, farro, onions, garlic, spices.  Cook for about 15-18 minutes, until farro is completely cooked.  Take 2 ladles of soup and blend in a blender, and add back to the pot.  Bring to a simmer.  Serve with a dash of lemon. 

Summery Pasta Salad

I’ve been making this throughout the quarantine - it’s light, crunchy and full of flavor!

2/3 C pasta (I prefer shells, but you can use any)
1/4 C peas
1/2 C marinated artichoke hearts, chopped
1/4 C diced yellow onion
1/4 C edemame, cooked and chilled
1 stalk celery, sliced
1/4 green pepper, diced
Handful of cherry tomatoes, sliced
Dash of garlic salt
1 tsp vegan mayo
Tsp of mixed Italian spices
1/4 C feta cheese
2 sprigs green onion, sliced

Cook pasta, add peas towards end of cooking time. Cook thoroughly, then drain and rinse with cold water.  Add all ingredients together and mix well.  Chill and serve.

Red Pepper Sauce (fresher than roasted)

Developed Summer 2019

About 30 years ago, I first learned about spaghetti squash, and though it was fun, thought it was a horrible substitution for pasta with a traditional marinara. Everyone raved about it as a “healthier” substitute, and I thought I was crazy. Then, about 10 years ago, I had zucchini squash thinly sliced with a vegetable peeler and topped with roasted red pepper sauce and thought, “Ah, that is good and would be good with all kinds of mild squash.” 

Last summer I was inundated with squashes from my community farm share and decided to do some research on good red pepper sauces, borrowed from many, and finally settled on this. It is very forgiving and quite delicious. I’ve used it as a sauce for squash and regular pastas, drizzled on homemade hummus, as a base for red pepper soup, and with curries.  My favorite pasta with red pepper sauce combination follows the recipe. 

This recipe is very forgiving and can be modified without loss of deliciousness.

EQUIPMENT

Cutting board

Chef’s knife

Measuring cup

Zester, such as a microplane

Food Processor (or blender)

Rubber spatula or spoon

INGREDIENTS

3-4 roasted red peppers (about 2 cups) 

2-3 non-roasted jarred red peppers (about 1.5 cups)

1 fresh red pepper, seeded and cored

2T shallot or mild white onion

2 cloves garlic

1T capers

1 lemon, zest and juice

2T fresh basil or ½ T dried basil

½ t sea salt; ¼ t black pepper

____

¼ cup extra virgin olive oil

 RECIPE

1.    Shake off the brine from the roasted and regular red peppers, rough chop them and toss them in the blender or food processor. (Rough chopping the ingredients helps ensure they are evenly distributed in your sauce.) 

2.    Peel and rough chop the onion and garlic then add to the peppers. 

3.    If you are using dried herbs, pulverize them by rubbing them between your palms as you add them to the peppers. This helps release their essential oils. 

4.    Add the remaining ingredients aside from the olive oil to the food processor. Blend until smooth. You may need to open the blender and scrape ingredients off the side of the container with a rubber spatula or wooden spoon.
Once the ingredients are fairly smooth, turn on the processor again and slowly blend in the olive oil.
The sauce is ready for use. It keeps well refrigerated in a tightly sealed container for 5 days or longer. 

My favorite pasta for this sauce:

Rigatoni with red pepper sauce and garlic, parsley, zucchini, mushrooms, capers, green olives, feta cheese. Any or all of these ingredients are optional; any hearty pasta will work. 

(serves 4-6 people)

·      Prepare the rigatoni as the package indicates while you make the sauce.

·      Quarter 8 oz (the standard package) of button mushrooms, cut the zucchini into ½ inch rounds and then in half-moons, mince ¼ cup of parsley leaves, and thinly slice 2-3 cloves of peeled garlic. 

·      Bring a sauté pan to temperature over medium heat. Once, it is hot, add about a tablespoon of olive oil to the pan. Then pop in 2-3 thinly sliced cloves of garlic. 

·      When the garlic begins to slightly brown, add the mushrooms and zucchini, a pinch of salt, and bring the temperature to low, stirring frequently until mushrooms and zucchini are cooked, about 5 minutes. 

·      Pour about 3 cups of the roasted red pepper sauce into the pot with the veggies and increase the heat to medium. Use more sauce if you feel like you need it. Add about a tablespoon of capers and ½ cup of olives sliced in half. If they have pimento, you can leave it – that is actually red pepper. The feta cheese can be crumbled and added now which will make the sauce creamy or as a garnish later.  Allow to simmer for 2-3 minutes, then take it off the heat. 

Kale and Quinoa Salad

2 cups of raw kale, massaged, and stems removed
1 sweet potato, diced and tossed lightly in oil
1/2 cup quinoa
1/4 cup goat cheese
1/4 cup dried cranberries or craisins
1/2 medium tomato, diced
Toasted walnut pieces
Sliced sweet red onion
Orange infused olive oil 2 TBSP
Apple cider vinegar 2 TBSP
Salt to taste

Roast the sweet potatoes for 25 minutes at 405 degrees. As it cooks, boil the quinoa on the stovetop, and prepare the red onion.  Meanwhile, toast 1/4 cup of walnuts on the stovetop or in a toaster oven, until lightly brown and fragrant.  In a bowl, mix goat cheese, cranberries, tomato, walnuts and sliced red onions.  In a separate jar, mix the oil and vinegar.

Once sweet potatoes have browned, pull them out of the oven, toss with cheese, cranberries, tomatoes, walnuts, and onions.  Drain quinoa and toss with salad.  Dress with oil and vinegar, and salt to taste, if needed.

Moroccan-style Couscous

Vegan, delicious, quick, easy.

2 tbsp of earth balance butter
1/2 onion, minced
1 pinch of cumin
1 pinch of cinnamon
1/2 tsp garlic salt, or to taste
1/2 cup minced carrots
1/2 cup peas
1/2 cup chickpeas, drained and rinsed
1 juicy tomato, diced
1/4 cup raisins
1/4 cup almonds,  unsalted

I cup couscous, cooked

Heat vegan butter and toss in onions.  Cook on medium heat in a saucepanabout 3-5 minutes.  Add spices and stir until fragrant.  Toss in carrots and peas, and cook until soft.  Add chickpeas, raisins, almonds and couscous, stir until well mixed and almonds are soft and chewy.  Add tomatoes and any juice from cutting them, and stir.  Serve hot.

Pup-i-scream

Yes, this is ice cream for your pups... or as my pups know it, "PuppyScream"!  I scream, you scream, we all scream for pup-y-scream!

Knowing how dogs totally love these ingredients and I never ever get through bananas before they are over-ripe for me, I decided to make my spoiled pooches a great cold treat.

Mash together in a large mixing bowl:

2 over-ripe bananas (frozen-thawed are fine)
an equal volume of whole organic yogurt
1 heaping teaspoon of all-natural peanut butter; crunchy or smooth

Once mashed, pour into polystyrene containers to the depth of ¾ inch or there about and freeze. When I pull out a new frozen container, I remove the pup-y-scream and cut it pie-style into eighths with my big chef's knife. The pup-y-scream warms enough in just a few seconds to easily remove it from the container and if you are quick, nothing freezes together.  Each batch then produces 24-32 pieces, depending on my starting amounts.

Talk about love your dogs.

Vegetarian "Unstuffed" Cabbage Soup with Fennel

This is a wonderful and easy go-to soup that is hearty and delicious.  Fennel and cabbage go so well together and below is my favorite variation of the classic stuffed cabbage soup. (photo forthcoming)

SIMPLE VERSION

INGREDIENTS
¼ c extra virgin olive oil
4 cloves garlic, sliced
2 teaspoons fennel seed
1 teaspoon crushed red pepper
1 fennel bulb, diced
1 package of your favorite veggie "ground beef" crumbles
6 cups julienned cabbage, cut into 2" lengths
28-oz can of organic crushed tomatoes (or a quart jar of any home-canned tomato product you love)
28 or so ounces of water
1-2 cups of fine egg noodles (optional)

EQUIPMENT NEEDED
mortar and pestle or spice grinder (optional)
chef knife
cutting board
stock/soup pot

INSTRUCTIONS
Heat a large heavy-bottomed stock pot to medium.  While it is heating, peel and slice your garlic and, if you have one, crush the fennel with a mortar and pestle. If you don't have a mortar and pestle or spice grinder, just toss the fennel in whole. Also trim and dice the fennel bulb.  Once hot the pot is heated, pour in your olive oil.  Add the sliced garlic, fennel seed and crushed red pepper.  Stir frequently and when the garlic begins to brown, reduce the heat to medium-low and add the chopped fennel bulb and your frozen veggie crumbles (or even lean ground beef or ground turkey).

Keep an eye on the pot and stir regularly, breaking up the veggie crumbles as they thaw. In the meantime, slice half of the cabbage into ½" slices then chop into 2" pieces.  Once the fennel is softened, add the tomatoes, water, then cabbage, increase your heat to medium high and bring the soup to a boil.  Reduce the heat to medium and allow the soup to softly boil for 10 minutes. After about 10 minutes, add the noodles and continue to boil your soup for the time stated on the package.

VARIATIONS:
- If you don't have access to fennel bulb, you can omit it entirely.
- If you don't like the fennel flavor, eliminated it and replace fennel seed with 2 bay leaves and fennel bulb with white onion.
- Eliminate the noodles and serve over rice.
- Cook the beef with the fennel bulb.  Wrap the mixture in fresh cabbage leaves, and line a 9x13" glass baking dish.  Create sauce with garlic, fennel seed, crushed red pepper and tomato.  Add 1 c-ox can of tomato paste, about 28 oz of water and heat through.   Use as a sauce and pour over the stuffed cabbage.  Top with cheddar cheese.  Bake at 350 for 30 minutes.

Delicious Green Smoothie

1 handful each:

Frozen cut pineapple
Frozen cut mango
Fresh spinach
Banana

1/2 apple, chopped
Soy milk, about 1/2 cup, or coconut milk
Tbsp. Almond butter
1/2 lime
1 tsp fresh ginger, minced

Mix in blender until smooth.  So delicious and fresh.

Spring Rolls

Delicious, simple, and healthy.

Rolls:
Spring roll papers, about 6
1/4 slab of extra firm tofu, rinsed, drained, and thinly sliced
Red cabbage, sliced
Red onion, minced
Green pepper, minced
Baby carrots, thinly sliced
Romaine lettuce leaves, rinsed and dried

Dressing:
2 tbsp peanut butter, smooth
1/3 cup water
Minced garlic, about 1/2 tsp (dried is fine)
1/2 lime, juiced
1/4 soy sauce
1 tsp sugar, to taste

To assemble spring rolls:
Take the paper and lay in a pan of warm, not hot, water for 5 seconds.  The paper will be slightly malleable as you begin to work with it, but will become much gummier as you load it up.  Lay on a flat surface, load up the center of the paper with tofu and veggies, and begin to fold.  Fold the bottom first, then roll the contents (carefully) over and begin to roll and wrap until you have a tight burrito shape. Carefully lift off surface and store in Tupperware and refrigerate, or serve immediately.

Dressing:
Combine ingredients in a small bowl until smooth. Dress spring rolls upon serving.



:

Taco salad

I've been making loaded nachos two or three times per week, which is terrible for the waistline.  I wrote this recipe to remind myself to do the healthier option - SALAD!

1 head romaine, chopped
1/4 cup sliced red onion
1/2 cup black beans
1/4 cup corn on the cob, shaved off
1/4 green pepper, chopped
1 tomato, chopped
Avocado, sliced
Shredded vegan cheese, if desired
Corn tortilla chips, broken, but not powdered
1/2 lime

Chipotle sauce:
1 tbsp powdered pepper/chipotle mix, usually available at Mexican grocery
Dash of cumin
Dash of garlic
Dash of salt
Water
Mix together.

Cook onion, pepper, black bean, and corn in pan in pat of butter until corn is browned.   Let cool.  Combine cold items then add warm mixture.  Place in fridge to cool.  Add tortilla chips and sauce immediately before serving. top with squeeze of lime. Serves 2.

Jerusalem Salad

1 tomato, chopped
1 miniature cucumber (Persian), chopped
1 tbsp onion, minced
1/2 garbanzo beans
1/4 cup mint, minced
2 tbsp of Tahini
1/2 juice of a lemon
Salt to taste

Mix vegetables and add garbanzos.  Cover with tahini and stir evenly. Add mint, lemon, and salt, and mix again.  Refrigerate for 20 minutes to allow flavored to meld.  Serve with pita.

Veggie Korma

Vegetable Korma

2 tbsp oil
1/2 onion, diced
1 clove garlic, minced
1/2 tsp grated ginger
1 tbsp garam masala
1tbsp coriander
1tbsp turmeric
i can tomato sauce
1/2 cup carrots, chopped
1/2 cup green bell pepper, chopped
1/4 cup raisins
1/2 cup frozen peas
1 cup cauliflower, chopped
1 can coconut milk
1/2 cup cashews
salt, to taste

Heat oil in large sauce, cook onions until translucent.  Add garlic and ginger until fragrant, then add spices and stir.  Add tomato sauce.  Bring to a boil, then simmer and add vegetables, raisins and coconut milk.  Simmer for 20-25 minutes on stovetop, and add cashews.  Serve over rice.

Pomodoro Puttanesca Pasta with Peas

Last night I made a delicious light pasta last night inspired by the quart of pea pods I got at my CSA.  The sauce is a hybrid between a pomodoro and a puttanesca sauce.  I found it to be creamy and delicious with all of the flavors complementing the tuna so much that you hardly notice it.  For a vegetarian option, you could leave out the tuna entirely or replace the tuna with seitan. I also think this would be fabulous with high quality chicken.

This would also be great with freshly grilled tuna, in which case I would slice the tuna and serve it on top of the pasta.

SAUCE
• 4-6 cloves garlic, thinly sliced
• 2 T extra virgin olive oil
• 1 quart cherry tomatoes (fresh or frozen-fresh)
• 1/2 cup sliced green olives
• 1/4 cup chopped capers
• zest of 1 lemon
• 1 Tbsp tomato paste
• 4 oz canned tuna (in water well-drained) or high qualityItalian tuna in olive oil***always use chunk light due to the mercury content of albacore
• up to 1/2 cup of water to thin sauce if needed
• freshly ground black pepper

PASTA
• 1 lb of a short cut pasta like fusilli or oriccheti
• large pinch of sea salt
• 1 quart of peas in pod (trimmed and halved) or shucked peas

GARNISH -- ALL OPTIONAL
• 1 T extra virgin olive oil
• 1 cup chopped parsley (Italian or curly is fine)
• 1/2 cup grated asiago cheese (optional)

Chop and mince all of your ingredients before you start the heat.  This one cooks fairly quickly.

Start a large saucepan over medium heat.  Once hot, add the olive oil.  When the olive begins to shimmer add the garlic, stirring frequently and watching them carefully.  Cook the garlic until the slices are all beginning to brown. Add the rest of your sauce ingredients, reduce heat to low, and simmer the sauce partially covered while you cook the pasta. Keep an eye heck to make sure it doesn't need a bit of water added.

Bring a stock pot of water to a rolling boil over high heat. Once boiling add a large pinch of salt to the water.  Stir briefly, allow the water to return to a boil and then cook your pasta according to the package directions until it is el dente. As the pasta is reaching el dente, dump in your peas.  Bring to a boil or until the peas turn bright green (which ever comes first) and drain.

In a large bowl, toss the drained pasta and peas with the sauce, adding up to another tablespoon of olive oil if needed.  Allow everything to cool for 5 minutes or so and then toss in the parsley and asiago cheese.

Enjoy!

Chana Gobi - Chick Peas and Cauliflower in a Tomato Curry Sauce

Cauliflower has been one of my favorite vegetables for decades and I adore Indian flavors, so it is no wonder that this is a go-to dish for me.  While it isn't your typical yellow curry, it is delicious.  Hats off to Madhur Jaffrey whose cookbooks taught me to soak the cauliflower in cold water prior to cooking it.  Her cookbooks are lovely and packed with recipes you can make to.  I suspect her influence is found in these recipes as well as those of the Moosewood Restaurant, my friend Rahul Kulkarni and so many others that taught me the essentials of great curries.

INGREDIENTS

1 T extra virgin olive oil, coconut oil or ghee

1 T black mustard seeds

1 T fennel seeds

½ onion, finely diced (I prefer about a 3mm dice here, but make it fairly fine)

1T ginger, minced

6 cloves garlic minced

1 jalapeno pepper, minced

¼ t tumeric

1/3 t cayenne pepper

½ t salt

1 medium cauliflower, cored, sliced into ¾ to ½ inch slices and then broken into bite sized pieces

1 can garbonzo beans, rinsed and drained

2 T water

1 28 oz can diced or whole tomatoes and juice

¼ t curry powder

¼ t garam masala

zest of 1 lemon (optional)

RECIPE

Soak cauliflower in a bowl of cold water for at least ½ hour.  Drain. Drain and rinse the garbanzo beans to remove any residual liquid that was in the can.  While the cauliflower is soaking, chop the onion and mince the ginger, garlic and pepper.  Then, get your spices ready.  The turmeric, cayenne and salt can go into one small dish and the curry powder and garam masala should go into a separate dish as the two groups will be added at different times.  

Heat a very large skillet or dutch oven over medium-high heat.  Once, hot, add the olive oil, cumin and fennel.  Allow the seeds to fry for a few seconds then toss in the onion, garlic, ginger and jalapeno pepper.  Cook, stirring constantly, until the onion begins to brown.  Add the first spice mixture (turmeric, cayenne and salt) to your pot and stir fry for another minute or two.  Once those spices are well incorporated into your aromatics, add the cauliflower, garbonzos and water to the pot.  Mix thoroughly and then add the tomatoes.  If the tomatoes you have on hand are whole, hand crush them into the pot, removing any remaining skin or tomato cores as you find them.  Add the tomato liquid as well.

Allow the mixture to simmer for 7 or 8 minutes, or until the liquid is mostly evaporated and the cauliflower is done, but still rather firm.  Now, add in the curry powder, garam masala and lemon zest and stir it thoroughly through the dish and allow to cook for another minute.  (Note that if you are using a pan that is too small, you may want to cover the pot for 5 minutes of the cook time to ensure the cauliflower is done).

Turn off the heat.  Garnish with cilantro or chopped almond.  Serve over your favorite grain if you like.  This spice portfolio is also great with another traditional combo -- mushrooms and black-eyed peas.

Vegan Sloppy Joes, Chickpea Style

On this very cold day where so many of us are looking for warmth and comfort, here is an old childhood favorite for many made in a healthy tasty way.  Shout out to The Splendid Table, a public radio program I listen to each weekend:  Vegan Sloppy Joes

Earthy Spinach and Lentils

I had a huge craving for spinach and lentils last night.  I created this recipe, and it was delicious!

1/2 cup diced onions
1 clove garlic, minced
1/3 cup dry rice
1/2 box of frozen spinach, thawed
1/4 cup brown lentils, dry
1/2 tbsp ground cumin
1 cup water
Salt, to taste
6-8 cherry tomatoes, sliced
Parmesan, to taste

Cook rice in small pot.  Over medium heat, sauté onions in olive oil until golden, about ten minutes.  Add garlic, cook about 5 more minutes.  Add water, toss in lentils.  Simmer until tender; about 20 minutes.  Add thawed spinach, cumin and salt, and cook until water is absorbed.  Add rice to mixture, stir and serve immediately.  I like to top it with tomatoes and Parmesan to add earthy flavor.

Steel Cut Oats, slow cooked

Steel Cut Oats
slow cooked overnight

About 2 months ago I decided I was going to like oatmeal.  I'd had it.  Oatmeal seemed like something I should like, but it was always bitter and had an odd texture and gelatinous nature that I just didn't like.  Every time I tried it, I found it inedible.  Keep in mind that I really do not like sweet flavors, so adding maple syrup, honey or sugar was not going to make it more palatable. 

With the slow-cooker craze, I started to see "crock pot oatmeal" and I started thinking about it, which developed into reading recipes and a final search for a small crockpot so I could make a batch overnight.  I even had a can of steel cut oats in my pantry that had been there… for years.

I started working on my recipe and finally settled on something really delicious that I top with fresh berries, bananas if I have them, chopped almonds and a bit of homemade cranberry sauce.  I even found a cute little 2 qt  crock pot with a ceramic bowl and glass lid at Target for $11.99.

This recipe makes enough oatmeal for two and can be doubled in the very cute little crock pot.  Left over oatmeal can be refrigerated for the next morning or even frozen.  You could multiply this batch and make it in a large crockpot for your family or reserve for later in the week. 

Prep time: 5 minutes; cook time 8-10 hours

COOKED INGREDIENTS

1/2 c steel cut oats (well worth the money)

1 1/2 c water (you may want to reduce the water slightly, but I'm finally settled on this volume)

1/2 cup unsweetened plain almond milk (or milk, soy milk, or your favorite sweetened flavor -- they all work)

~ 2 T butter or soy garden spread, softenend

1 apple, chopped in 1/2" pieces

1 T turbinado sugar (a rounded soup spoon works fine)

1 small pinch of salt

1/2 t cinnamon

1-2 star anise

TOPPINGS (optional)

1 c fresh fruit (this is a great way to get your berries in your diet)

1/2 c almonds, chopped (walnuts are great, too)

dollop of not-too-sweet cranberry sauce

dollop of plain yogurt

maple syrup

local pure honey

RECIPE

Drop the butter or soy spread into the crock pot and spread to coat the sides of the pot.  Put the remainder of the ingredients in the pot aside from the star anise and stir briefly.  Gently lay the anise on the mixture, cover and set your crock pot for low.  Cook for a minimum of 8 hours, but you can cook it for up to 10 hours without a problem.  

Open the lid and remove the star anise.  Neither the hull nor seeds are particularly palatable, but they do add a wonderful licorice flavor to the dish.  Mix the oatmeal through.  If you scrape down to bottom of the pot, some of the oatmeal may have cooked to the sides of the pot.  I find those browned scrapes particularly delish… reminds me of oatmeal cookies.  

Dish up the oatmeal and top with your favorite toppings.  You will not be sorry. 

Here's a shot of the cute little Crock Pot I bought for $11.99 -- it's a great deal and made of the same  ceramic and glass as my high quality large Farberware slow cooker. How fab. I have the tablespoon sitting by it to give you an idea of scale.  This little pot would be great for queso dip or fondue, too. 

Tuna Salad Salad

This refreshing tuna salad is a light meal that I really enjoy.  Please consider using chunk light tuna in order to limit mercury intake.  Here is the EPA website on mercury in fish and the health impacts.  Chunk light.  Okay?  Following the "tuna salad salad" recipe, I will break it down for a fancier "Seared Tuna Salad" variation as well as give my favorite way to hard boil eggs that works every time and peels oh-so-easily.  To be vegetarian friendly, I think this would be quite good with seitan.

Serves about 4 for a nice lunch plate.  You can keep it in the refrigerator 3-5 days provided you keep the tuna salad and lettuce/veggies separate.

EQUIPMENT
Colander
Zester (a microplane is a great tool to own)
Citrus reamer (another great tool; a heavy good-quality tablespoon works perfectly)
Large mixing bowl
Smaller bowl or measuring cup
Tablespoon
Cutting board
Knife

THE TUNA SALAD
zest and juice from one lemon ( ~ 1/4 cup)
equal amount of sherry vinegar (not sherry) or balsamic vinegar
pinch of sea salt
freshly ground black pepper
1 heaping tablespoon dijon mustard
1/4 c extra virgin olive oil
1 14-oz can of garbanzo beans, drained and well-rinsed (or 1 cup seitan, shredded)
2 cans CHUNK LIGHT tuna (read above about mercury)
2 hard boiled eggs, roughly chopped
1/4 c finely minced onion (optional)
1/4 c finely diced celery (optional)

THE SALAD
1 head romaine lettuce, leave separated, rinsed and chopped horizontally into 1" slices
1 red bell pepper, diced
5-8 white button mushrooms, sliced
1 small zucchini, sliced into rounds
1 tomato chopped

RECIPE
Start by zesting your lemon into a large mixing bowl.  Slice the zested lemon in half and juice it into a small bowl or measuring cup.  Remove any seeds that fall into the juice.  I have a little strainer to do this, but you don't need anything special.  Any pulp in the juice is fine.  Once the seeds are removed, pour the juice into your mixing bowl.

By eye, put an amount equal to the lemon juice of sherry vinegar into the bowl (note, NOT cooking sherry -- the grocery typically has them side-by-side, so be careful). Sherry vinegar is quite good and will remind you of balsamic vinegar, just a little lighter.  You can use balsamic in a pinch, but your salad will not be as pretty.  Other vinegars are just not quite as good.  Now, pinch in a teeny bit of sea salt and whisk through.  You can use the spoon if you like.  Use a whisk if you like. Add the dijon mustard and whisk it about until it's completely integrated into the liquid.  Finally, add your olive oil.  whisk thoroughly, top with cracked black pepper (I use a heavy dose for this dressing, so, lightly coat the surface of the dressing and you'll be good) and dump your rinsed and drained garbanzos in the dressing.  It's good for them to soak up a little dressing and absorb the lemony flavor.

Drain the liquid from your tuna to the best degree you can, being careful not to cut yourself.  Add the tuna, chopped eggs, onion and celery to the mixing bowl and combine until everything is lightly coated with dressing.  If the tuna salad is a little too dry, add a splash of vinegar and olive oil until you are satisfied with the wetness.  Set aside and assemble your salad.

Now, mix the salad vegetables together. My favorite salad for Tuna Salad Salad is above.  You can use what you like.  This salad is also good served old-school style in a carved out tomato, or anything that floats your boat.

Finally, plate the salad.  Salad greens with the veggies go first, then a hefty dollop of tuna salad, and finally a sprinkle of the vinegar you used around the greens just to be certain every thing is delicious.  Top with a little more cracked black pepper if you like and serve.

HARD BOILED EGGS
Put enough cold water in a sauce pan such that the water would cover the eggs by at least an inch and bring the water to a hard boil.  Using tongs or very carefully using a spoon, place cold eggs into the pot.  Take them straight from the fridge to the pot.  Once the pot is back to boil, allow the eggs to cook in a hard boil for 11 minutes.  After that time, immediately douse the eggs in cold water until they are luke-warm to the touch.  They are then ready to be peeled.

Alternatively, I had always used this method of hard-boiling eggs:  Place the eggs in a pot with enough cold water to cover them by an inch.  Bring to a rolling boil.  Once boiling, cover the pot, turn off the heat and allow the eggs to sit for 20 minutes undisturbed.  Then, cool the eggs in cold water.

GRILLED TUNA STEAK SALAD
It is my suggestion to leave the garbanzo, celery and egg out from this version and add a bit of endive to the lettuce mixture.  Instead of using minced onion, thinly sliced red onion would be great.  Artichoke hearts (frozen or packed in water) are nice here, too.  For an extra lemony-zing, marinate your artichoke hearts overnight in a bowl with lemon juice, olive oil, salt and pepper and one lemon sliced paper thin.  You can strain the juice out in the morning and use that as a basis for your marinade/dressing.

Make the dressing and reserve at least half for your salad.  You are going to marinate your fish with the rest, but add about a tablespoon of minced garlic to the marinade. Make a bit more than the recipe above in case you need it.  You could also substitute lime for the lemon, or use a pre-made marinade or even do a yogurt marinade.  Coat the fish in the marinade and refrigerate for at least 1/2 hour.  Grill until the fish is cooked to your preference, but the longer you cook it, the tougher the tuna will be.  Allow the tuna to rest for 10-15 minutes.  Here's a great simple set of tuna cooking instructions from one of my favorites, Ina Garten.

Now,  while the tuna is resting, assemble the salad by tossing the veggies together and adding enough dressing to lightly coat each vegetable.  I typically use very clean hands to do this.  Slice the grilled tuna into 1/4" or smaller strips.  Plate the salad and top with the tuna.  Capers are a wonderful garnish for grilled tuna salad.

ENJOY!

Eggs in a Veggie Basket

Fried Eggs in a Pattypan Squash

Sitting around my house considering brunch, I looked at that single patty pan squash just that has been gathering dust for sometime on my kitchen counter.  Beautiful though it was, I decided to try something new.  Pattypan squash are light and cook well.  They are the small, broad flying saucer shaped squash that you see primarily used for decoration, which is a shame because they actually are quite good.

I stood looking at the squash and thinking about a fried egg and thought, hmmm… eggs in the hole (but more healthy for you).  So, I scooped it out and threw it in a sauté pan with olive oil and a touch of butter and began mincing.  This is a photo of the finished dish, and it was delicious was delicious.

The entire dish took under 10 minutes to make and each pattypan will serve one or two people depending on its size and how good you are with a knife.



EQUIPMENT
Sharp knife, with a minimum 6" blade
Tablespoon
Cutting Board
Straight sided saute pan with lid (the pan isn't too important, but the lid is).
A small bowl
Metal spatula

INGREDIENTS
olive oil, butter or fat of your choice
1 pattypan squash
1 Tbsp each of minced onion, garlic and red bell pepper
1/2 minced jalapeño pepper
Fresh grated pepper
2 organic, free-range eggs (yes, buy the best you can.  Even at $4.50 per dozen, it's less than a buck per serving)

Optional: crushed red pepper, oregano, grated cheese, parsley… anything that sparks your imagination.

METHOD
Using a very sharp knife, slice a thin layer off the bottom of the pattypan squash then use a sturdy tablespoon to scoop out the seeds from the center all the way through the squash.  Very carefully so as not to cut yourself and to cut evenly through the squash, slice the squash in 1/2-3/4" slices with the knife moving perpendicularly through the hole, so that the resulting slices are rings. You will safely get 2-4 rings depending on the size of the pattypan and your ability to cut straight.  You can use the remainder in soups, chili, or any stuffed squash dish.  Dice it and put it in the freezer until you are ready.

Now, heat your pan over medium-low (my settings go lo-6 and I had the flame on about 3).  When the pan is warm, add the olive oil and a touch of butter if you like.  When the oil begins to shimmer, add the squash slices and grind a little fresh pepper over the top to your taste.

While the squash is gently cooking, go ahead and mince your vegetables.  In about 4-5 minutes of sautéing, your squash should be slightly browned.  Toss the minced veggies into the pan and then turn over the squash carefully.  One by one, crack your egg into your small bowl, inspect for shells and then pour into the center of the patty pan until you have filled each.  Hey -- here's a tip -- crack your egg on a flat surface as opposed to on the side of your bowl to minimize the opportunity for shell to break off into the egg.

Sprinkle the top with your optional ingredients, cover the pan and allow to cook.  In 2-3 minutes, the egg will be cooked and the yolk will still run.  Allow to cook for another 2-3 minutes if you prefer a firm yolk.  Remove from the heat onto your serving plate using a metal spatula.

Enjoy!