Meatless Monday Tofu Stir Fry

Continuing the Meatless Monday movement, here is a recipe my daughter Melyssa came up with for a sweet and sour stir fry that will put your local Chinese restaurant to shame!

Sweet and Sour Tofu and Vegetables

1 container of extra firm tofu

A large bowl full of cornstarch

2 red, orange, or yellow peppers

1 medium onion

2 carrots, sliced diagonally into bite-sized pieces

1/2 - 1 cup pineapple chunks (canned or fresh)

About 7-8 tbs. vegetable oil

Onions and peppers are great stirfry staples, but feel free to add chopped celery, broccoli florets, edamame, water chestnuts, snap peas, or bamboo. The above recipe only covers what we had in the fridge last night.

Sauce:

About 6 tbs. soy sauce

2 tsp. ketchup

2 tbs. + 1 tsp. maple syrup

2-3 tsp. Sriracha chili sauce (depending how much spice you like)

1 tbs. Mirin (Japanese rice wine)

3-4 cloves garlic, finely minced

1-2 tsp. ginger, finely minced

2 tbs. olive oil or canola oil

About 10 tbs. water

1 tsp. sesame oil

1 heaping tsp. cornstarch dissolved into about 4 tbs. water

It is important to remove most of the liquid from the tofu by pressing it before frying. To do this, drain the tofu and sandwich the entire block between 2 clean tea towels or a bunch of folded up paper towels. Put it on a cutting board with a few heavy books on top - dictionaries usually do the trick. Make sure the weight is evenly distributed and that the books are stable. Wait 15-30 minutes for most of the moisture to be pressed out.

Once pressed, cut the tofu block into small cubes. Toss the cubes in the bowl full of cornstarch - even after pressing, they will be damp enough to coat easily. I like to coat the cubes in small batches, then place them on an empty plate to avoid a big powdery mess. Set this aside while you start preparing the sauce.

In a saucepan, heat the oil and add the minced garlic and ginger. Keep the heat very low to start. Add the soy sauce, water, syrup, ketchup, mirin, sesame oil, and Sriracha. Stir well with the heat on medium-low. Taste the sauce and make adjustments if you'd like, adding more syrup, soy sauce, or water if necessary. If you have any juice left over from the pineapple chunks, this can be a great sweetener. Once the flavor is to your liking, add in the cornstarch-water mixture and stir well. This will thicken the sauce so it sticks to the tofu/veggies. Turn up the heat a bit to aid thickening, then reduce the heat to a very low simmer to keep it warm.

In a medium skillet, heat 2-3 tbs. of oil and add the vegetables in order of hardness, or how long they will take to cook. In this case, the carrots should go in first. After 1-2 minutes, when they have just begun to soften, add the peppers. After 1-2 minutes, add the onions. Add the pineapple last. Remember to stir often.

While the veggies cook, heat the remaining 5-6 tbs. oil in a larger skillet over medium heat. The oil should coat the entire bottom of the pan, so add more if you need it. Add the cornstarch-coated tofu cubes - careful not to splash the hot oil onto yourself. Make sure the cubes don't stick together. Don't forget to keep an eye on the vegetables to make sure they don't get too soft.

When the veggies are cooked through, add a few spoonfuls of the sweet and sour sauce and toss to coat. Turn the heat way down so the veggies stay warm but don't get mushy.

Let the bottoms of the cubes brown ever so slightly, then flip each of them over using kitchen tongs. You may want to turn them a few times to make sure they get crispy on all sides. Shake the skillet to make sure they are not sticking to the bottom or to each other. When the tofu cubes are lightly browned, transfer them from the oil onto a plate lined with paper towels. Let some of the oil drain, then add the tofu to the skillet with the vegetables. Pour the rest of the sauce on top and toss to coat using kitchen tongs.

This stirfry is best served over brown rice, or even rice noodles. I use frozen bags of brown rice from Trader Joe's - they cook in about 3 minutes!

Restaurant Review - Indian Garden

Last night, thanks to the recommendation of a friend, Melyssa and I ate at Indian Garden in Yardley, PA. We were stunned and slightly upset to learn that restaurant has been open for over 2 years, as this was our first time enjoying their fabulous fair and clearly we have been missing out!

Indian Garden has a pleasant atmosphere with golden tones, low lights, and ample spacing between tables. The waitstaff was friendly and attentive without hovering, and our water glasses were never less than half full!

The eager waitstaff promptly brought out a pile of Papadum with tamarind sauce and mint chutney. Both condiments were delicious and tasted home-made- not from a jar like many other Indian establishments. We found it difficult to stop snacking on the crisp, nicely spiced crackers..

Our Naan bread ($2.25)  appetizer was fresh, warm, and buttery - the perfect balance of crisp outside with a soft middle. An excellent vehicle for the cool, creamy Raita ($1.50), which was one of the best we'd ever tasted.

We also enjoyed mango lassies ($2.95) - perfectly sweetened, fruit-forward and refreshing yogurt shakes.

The timing between courses was just right, and allowed us to digest our appetizer and make room for the ample entrees to come.

Indian Garden's menu features an extensive selection with an impressive array of vegetarian and vegan options. Each dish can be spiced according to personal preference, ranging from mild to "Indian Hot." We finally settled on the following:

Vegetable Makhani - Garden fresh mixed vegetables cooked in light cream, onion gravy, and tomato sauce with a special blend of spices ($9.95)

Generous assortment of tender veggies (cauliflower, peas, carrots, potatoes, corn, even lima beans) in a perfectly seasoned, creamy - but not too heavy - tomato onion sauce.

Aloo Baingan - Potatoes and eggplant sautees with ginger, tomato, onion, and spices ($9.95)

Soft chunks of perfectly roasted eggplant with a unique, smokey aftertaste as if cooked in a tandoor. Delicious, but slightly overshadowed by the flavorful Makhani.

Saag Gosht - Tender pieces of lamb cooked with a  generous portion of spinach and herbs ($12.95)

Fork-tender lamb in a fragrant, pureed spinach sauce with just the right amount of spice.

Garlic Naan - Naan bread topped with fresh garlic and herbs and baked in a clay oven ($3.50) 

As if we hadn't eaten our fill of bread, we also tried the garlic version of this Indian staple. What a knock-out! Hot from the oven and redolent of garlic, butter, herbs. Like an Indian take on the best Italian garlic bread you've ever had. Melyssa says she could have eaten an entire basket.

Though we, with our full stomachs, protested, our smiling waitress brought out complimentary bowls of Kheer - traditional Indian rice pudding with nuts flavored with cardamom and rose ($2.50). 

Though bland in many restaurants, this home-made pudding was fragrant and flavorful, topped with perfectly toasted almond slices for crunch. 

After such a delicious dinner, we can't wait to go back and check out their lunch buffet, available from 11:30am - 3pm Monday through Friday and 12pm to 3pm Saturday and Sunday. It would be smart to make a dinner reservation on weekends, as by 7:30pm there was a line nearly out the door! Unfortunately, Indian Garden does not have an official website, but you can check out photos of their menu here.

"Skinnygirl" Frappachino

I love Starbucks, especially their mocha frappachinos, but I don't want all that fat and sugar, so I created my own recipe for a "Skinnygirl" (a la Bethany Frankel) Frappachino that I ask for when the line isn't too long.

Starbucks tends to be very accommodating, so here's what you should ask for- or you can make this at home using Starbucks Via.

Grande (regular or decaf) Iced Americano
1 pump mocha (or more if you like it extra chocolaty)
Skim milk
Blended with ice in a Venti cup

This delicious drink has virtually no fat and just a hint of sweetness with a creamy frappachino consistency. 

Restaurant Review - Sprig & Vine

For lunch today, my daughter Melyssa and I decided to try out the new "pure vegetarian" (read: vegan) restaurant in New Hope, PA - Sprig & Vine. 

According to the manager, Sprig & Vine's menu is seasonal (changing every 3-4 months) and features as much local produce as possible. The chef is a dedicated vegan, but hopes his menu items appeal to all variety of eaters.

The upscale-casual establishment is decorated in earth tones with dark wooden accents and simple, modern furniture. Though the decor was pleasant enough, our chief criticism was the lack of interior lighting. It didn't help that the shades were drawn, keeping out the brilliant sunshine.

The lunch menu consists of only soup, salads, and sandwiches - perhaps a bit limited, with no hearty entree dishes available until dinnertime. Here is what we ordered and what we thought of everything:

French Lentil and Mushroom Soup $5

I was expecting a heavier, heartier soup. The broth was thin, more like a minestrone without the noodles. The lentils were a nice texture, but I didn't get any mushroom flavor as it was overpowered by excessive bay leaf and other herbs. My daughter says the word that springs to mind is "earthy - not really in a good way." Over-all a bit of a disappointment.

Roasted beet salad with fennel & frisee, grapefruit vinaigrette, toasted beet greens $8

This beautifully presented salad was tasty, bright, and colorful. I thought the vinaigrette was delightfully refreshing, although my daughter insists it lacked acidity and needed more of a citrus punch. The only downside was the toasted beet-greens, which I at first mistook for bits of plastic in my dish until my daughter figured out they were edible! Luckily there were not many of them on the plate. The restaurant is vegan, but I would add some soft goat cheese if I were to recreate this salad at home.

Reuben with caraway-crusted tempeh, thousand island, pickles, sauerkraut, grilled pumpernickel $9

Melyssa ordered this sandwich and said it was the best tempeh preparation she'd ever had. The tangy flavors complimented each other perfectly and were not overwhelmingly sour. The only addition I would make would be a slice of melted vegan or vegetarian Swiss-style cheese. I can't wait to recreate this sandwich at home. The side salad's dressing was overpowered by the taste of oregano, as if someone had been too heavy-handed with a jar of "Italian Seasoning."

Spicy Vietnamese cauliflower Banh Mi carrot, cilantro, mint & jalapeno,  lemongrass aïoli on baguette $9

This was a lovely, fresh spring sandwich. The bread was fresh, crusty, and delicious. The individual elements didn't stand out on their own, but the combination over-all was really flavorful and not too spicy. Melyssa thought the filling was delicious, but not quite substantial enough and wished it contained tofu, like a many traditional Vietnamese sandwiches.

Cookie plate $4

This was a bargain at $4 for 6 tasty cookies: Lavender Snicker-doodle, Cornmeal cookie with berry compote, and Orange-Pistachio balls dusted with powdered sugar. The orange pistachio balls were the standout on the plate - you would never guess these were vegan! The consistency of each cookie was delicate and "buttery." Melyssa thought the cornmeal cookies were a bit dry, but the addition of the sweet and spicy berry topping was delightful. The snicker-doodles were moist and not too sweet, with just a hint of lavender.

Chocolate mousse pie with cocoa crust, coffee ice cream, and "creme anglaise" $6

This decadent chocolate pie made with silken tofu was rich and velvety but a tad too sweet for me. The creme anglaise (made from cashew cream) was ok, but tasted typically "vegan" - Melyssa was not surprised, as there's really no vegan substitute for egg yolks and cream. The coffee ice cream made from coconut milk was a standout - strong coffee notes, creamy and refreshing. Both desserts were big enough to share!

We perused the dinner menu and it looked interesting - we will come back and try it soon.

Over-all ratings:

Leslie - 3 1/2 stars

Melyssa - 3 stars


Review written by Melyssa and Leslie Ahlborn

Wine Sips and Tips

Wine Sips and Tips

These are some of my favorite wines. All my picks are rated 86 points or higher in wine review publications, and most are under $15!

Whites:

The following white wines are slightly sweet and pair well with Asian flavors, spicy foods, fruits like apples, grapes, and pairs, and cheeses such as Stilton with Apricot, D'affinois, Triple Creme Brie.

• Pacific Rim Riesling 2008 (Columbia Valley) made with organic grapes - Aromas of citrus, honeysuckle, and jasmine. Subtly sweet with a bright acidity. Delicious! Around $11.99
• Ironstone Obsession Symphony 2008 (California) -  Luscious honey, pear, and citrus flavors. Between $8-10
• Dr. Loosen 2008 Riesling (Germany) - Fruity and refreshing. Crisp. A steal at $7.99 a bottle (at Wegman's)
• Lenz Vineyards Gewurztraminer 2005 (North Fork Long Island) - Pear, peach, honeysuckle. Bright citrus. $15-20. This comes from one of my favorite vacation spots - the North Fork of Long Island (close to the Hamptons). Check out By The Bluff Bed and Breakfast in Marion, NY!

Reds:

• Raw Power Shiraz 2008 (South Australia) - Bold, plummy, juicy, hints of blackberries and cherries. Smokey and chocolaty notes. Rated 91 points! Yum, one of my favorites. $9.99 or under. Great with meats, pasta dishes, bold Cheddar, Stilton, or Blue Cheeses.
• McMannis Zinfandel 2005 (California) - Blueberries, raspberries, chocolate, and cola. Around $7.99. Try with tomato-based pasta dishes, lamb, beef, salmon, or strong cheeses. McMannis also makes a great Petite Syrah.
• Panarroz Jumilla 2007 (Spain) - Blackberry, licorice, cola, and plum - rated 90 points! $7-8. Serve with BBQ meats, burgers, bold cheese.
• Altos De La Hoya 2007 Monastrell (Spain) - Deep purple, rich blackberries, lavender. Mineral quality. Between $11-12. Great with lamb, pork, steak, tomato-based dishes, BBQ, and roasted vegetables.

More Meatless Monday Recipes

In conjunction with the Meatless Monday movement, please enjoy these vegetarian entrees and dessert.

Indian cuisine features many great vegetarian dishes, but making them from scratch can be time-consuming since the flavors and spices are so complex. To make a quick, delicious Korma, I use Patak's Mild Korma Curry cooking sauce as a base, then doctor it up with some extra ingredients.

Tofu and Vegetable Korma

Serves 4-6

1 container firm or extra-firm tofu, cubed

1 large sweet potato, cubed 

2 parsnips, cut into rounds OR 1 white baking potato, cubed

About 15 baby carrots (I get them whole in a bag) OR 2 large, peeled regular carrots cut into rounds

1-2 handfuls fresh spinach leaves

1 cup frozen peas

1 large onion, sliced

About 1 1/2 cups cauliflower florets OR you can use leftover Curried Cauliflower from the recipe featured last week

2 cloves garlic, minced

1-2 tsp. your favorite curry powder

2 tsp. fresh grated ginger

1 tsp. salt or to taste

1 14oz can light coconut milk

1/4 - 1/2 cup fresh cilantro

1/2 jar Patak's Mild Korma Curry sauce 

1 tbs. olive oil + 1 tbs. canola oil OR 2 tbs. ghee (Indian clarified butter available in the ethnic food aisle)

Handful of golden raisins (optional)

Handful of cashews (optional)

To save time, pre-cook the potatoes or parsnips, carrots, and cauliflower (if using fresh raw florets) in the microwave for no more than 5 minutes. Veggies should still be firm and not mushy. 

In a large skillet, heat oil or ghee. Add onions and saute for about 2 minutes on medium heat. Add ginger, garlic, salt, and curry powder. Saute for additional 3 minutes or so. Add cubed tofu and saute until warmed and slightly browned. Add pre-cooked veggies, korma sauce, and coconut milk. Simmer for about 5 minutes. Add fresh spinach and frozen peas. If you would like raisins and cashews, add them now as well. Stir well and simmer, covered, for about 15 minutes until everything is cooked through. You can add additional coconut milk or water if it seems to be drying up. Add cilantro in the last few minutes of cooking. Serve Korma over Basmati or Jasmine rice.

Quick tips:

I like to use Trader Joe's brand pre-cooked Jasmine rice that is ready after just 3 minutes in the microwave. Whole Foods 365 brand is a good choice as well.

Wine Pairing Suggestion: McManis Family Vineyards 2007 Viogner compliments the Korma nicely and is only around $10.99 per bottle, depending where you shop. (Stay tuned for more wine sips and tips coming soon)

Cheese Tortellini with Sun-dried Tomato and Basil

 Serves 4-6

1 pack fresh 3-cheese tortellini (I got mine at Trader Joe's)

1 tsp. kosher salt

1 tsp. pepper

2 tbs. good extra virgin olive oil

2 cloves minced garlic

About 6 fresh basil leaves, chiffonade

About 2 tbs. Trader Joe's brand Sundried Tomato Tapanade

1 cup kalamata olives

1/2 cup sun dried tomatoes in olive oil, chopped OR about 6 sun-dried tomatoes softened* and chopped

As many balls or chunks of fresh mozzarella as you like

*To soften sundried tomatoes, put them in a glass bowl, cover with water, and cook for 2 minutes.

In a large pot, boil water + about 2 tbs. salt and add tortellini. Check after 3 minutes - it cooks faster than dried pasta. Drain pasta and place in large bowl. Add seasonings and stir, then add remaining ingredients and toss to coat. Top with a little more extra virgin olive oil. I served this as a cold pasta salad but it can be served immediately as a warm dish.

 Lower-Fat Lemon Ricotta Cheesecake with Gingersnap Crust

2 packages neufchatel (1/3rd less fat cream cheese)

1 8-oz. container part-skim organic ricotta cheese (I used Nancy's brand that I bought in Whole Foods)

1 bag 365 brand all-natural ginger snaps

3 eggs

1 tsp. pure vanilla extract

1 cup organic cane sugar

1/8th tsp. salt

2 tbs. Earth Balance organic buttery spread, melted

Juice of one lemon

2 tsp. grated lemon zest

Preheat oven to 325 degrees. Coat the bottom of a round 9-10 inch baking dish or pie-pan with a little of the Earth Balance (or real butter if you want). 

For the crust: In a food processor, combine ginger snaps and melted butter. Blend until finely ground. Pour into greased baking dish and press crumbs evenly onto the bottom and up the sides.

For cheesecake: Using a large bowl + hand blender or a KitchenAid mixer, combine cheeses, sugar, lemon juice/zest, vanilla, and salt starting on low speed, then switching to medium until smooth. Add eggs, one at a time, mixing after each. When eggs are fully incorporated, pour batter into the crusted pan. Bake for 50-60 minutes - it will be a little soft in the middle when you take it out and will congeal more as it cools. The top may crack, but you can cover it with whipped cream and fresh berries if you don't like the "rustic" look. 

 

"Meatless Monday" Vegetarian Meals

For those of you who haven't yet heard, Meatless Monday is a non-profit initiative to help save the environment and keep Americans healthy by reducing our meat intake. As a supporter of this movement (and a longtime fan of tasty vegetarian meals), last night I made a meatless version of classic stuffed mushrooms using sausage-style soy protein. Please enjoy this recipe as well as a few other vegetarian offerings below.

Soysage and Gorgonzola Stuffed Portobellos

1 package Light Life brand Gimme Lean Sausage-Style Crumbles

About 4 oz. neufchatel cheese (preferably organic - I used 365 brand from Whole Foods)

1/4 cup Gorgonzola cheese (room-temperature) 

1/4 cup fresh grated Parmesan (Whole Foods has a great three-cheese blend that I love)

1/2 tsp. garlic powder

1/2 tsp. onion powder

3/4 cup Italian style seasoned breadcrumbs

2 tbs. of olive oil

6-12 medium portobello mushroom caps cleaned* and stems removed (you can use as many

Kosher salt and pepper to taste

* It is best to clean mushrooms with a damp paper towel. If you soak or wash them they absorb water.

Preheat oven to 375 degrees

Heat 1-2 tbs. olive oil in a medium pan. Add the soysage and season with salt and pepper. Using a wooden spoon, break the protein up into smaller crumbles and cook until warmed - it doesn't matter if if is completely cooked through since it isn't real meat! Transfer semi-cooked soysage to a large bowl and add the cheeses, seasonings, and breadcrumbs. Mix until well combined. You can add extra neufchatel if you find it is too dry.

Sprinkle a pinch of salt into each portobello cap, then stuff with mixture. Sprinkle each mushroom with a touch of extra Parmesan if desired - this will form a nice crunchy top.

Coat the bottom of a baking dish with a bit of olive oil and a bit more salt. Place mushrooms in the dish and bake for 15-20 minutes, keeping an eye on them to make sure the stuffing does not dry out.

I served these portobellos along with a tropical pineapple coleslaw and Smart BBQ sandwiches, but for a mushroom main-course, use larger portobello caps and more stuffing.

Here is a recipe my daughter (a vegetarian and supporter of Meatless Everyday) made based on a dish originally created by Mario Batali

Vegetarian Green Apple Risotto with Onions, Leeks, and Goat Cheese

4 tablespoons butter or Earth Balance Natural Soy Spread

2 tbs. extra virgin olive oil

1 large white onion, chopped

2 leeks, chopped into rings

2 Granny Smith Apples, chopped into bite-size pieces (you can peel them if you'd like)

1-1/2 cups Arborio rice 

1 cup white wine (I used an open Chardonnay, but any white wine will do as long as it's not too sweet

4 to 5 cups warm vegetable broth or Imagine Foods No-Chicken Broth 

1/4 cup freshly grated Parmigiano-Reggiano

3 tbs. fresh chopped parsley

2-3 sprigs fresh thyme leaves

4-5 oz fresh soft goat cheese

Salt and fresh ground pepper to taste

In a large saute pan, heat a bit of butter or oil and saute the leeks, onions, and apples until softened. Add some salt and ground pepper (it is important to season every step of the way).  My daughter prefers to cook the veggies separately, but I like less clean up and prefer to do this all in one pot

In a large pot, heat 2 tablespoons butter along with olive oil until melted together. Add the rice and stir to coat. Cook until rice is lightly toasted, then add the wine and simmer until evaporated. Add enough broth to cover the rice and stir until absorbed. You can add the veggie/apple mixture at this time to infuse the rice with apple flavor. Continue cooking and stirring and adding stock about a cup at a time - about 15-20 minutes. The rice should be tender but still have a bite to it. If you prefer softer risotto, continue cooking a few minutes longer. At the very end, stir in the cheeses and herbs and season with salt and pepper to taste. Top with additional Parmigiano-Reggiano and/or goat cheese just before serving. 

Since risotto is a dish best served immediately and doesn't always keep too well, traditionally, Italians will use leftovers to make risotto cakes or fritter. Here is how I turned the green apple risotto into a delicious dinner the next night:

Risotto Cakes

 

Leftover risotto

2 eggs

1/2 cup flour

A bit more salt and pepper

Goat cheese for topping

1/4 cup freshly grated Parmigiano-Reggiano (opt.)

About 1/4 of vegetable oil and extra virgin olive oil (it's good to combine them because EVOO on its own has a low tolerance for high heat)

Mix all ingredients except goat cheese until thoroughly combined. Form risotto into patties with your hands (approx 3-4 inches wide*). 

*You can also form them into smaller balls for an appetizer if you prefer. 

Heat oil in a saute pan and fry the cakes about 1-2 minutes in each side - take care not to flip over until the bottom is browned to avoid sticking. Top risotto cakes with a dab of goat cheese. I served these with a fresh, light salad to complete the meal.

Roasted Curried Cauliflower

1 medium-large head cauliflower (organic preferred)

2 tbs. extra virgin olive oil plus some extra for topping

1 tsp. curry powder

1 tsp. turmeric powder 

1 tsp. garam-masala (I bought mine for cheap in an Indian market, but most grocery stores such as Wegmans or Whole Foods have had it recently)

1/2-1 tsp. salt or to taste

Preheat oven to 400 degrees. 

Cut cauliflower into bite-sized florets. Put the olive oil onto a baking sheet with a pinch of salt. Add cauliflower and sprinkle on the remaining seasonings. Toss to coat well using tongs or your hands (warning: the curry will turn your fingers yellow temporarily). Bake cauliflower about 20 minutes or until tender. 

Check back in the future for Meatless Monday meals!

Easter Evening Dinner

After the Easter Brunch, and a great day of strolling and people watching in New Hope, PA, I came home and served this great lamb dinner - perfect for any special occasion.

Rosemary Garlic Boneless Lamb

One boneless lamb roast (I bought mine at Trader Joe's but you can get it anywhere - check your local farmer's market!)

3 sprigs of rosemary 

2 tbs. extra virgin olive oil

1 tsp. salt or to taste

1 tsp. fresh ground pepper

2-3 cloves fresh garlic, chopped

Place lamb in a quart-sized plastic bag. Add rosemary, oil, pepper, salt, and garlic. Coat lamb entirely with the mixture and marinate 1-2 hours, or overnight for the best flavor. 

Preheat oven to 475 degrees. Place marinated lamb in shallow baking dish coated with a bit of extra virgin olive oil. Make sure the rosemary and garlic are coating the lamb - you can add additional herbs and seasonings at this time. Cook 10 minutes at 475, then flip over and cook for another 10 minutes. Reduce heat to 325 and continue cooking an additional 15-25 minutes depending on desired doneness. I like mine rare and slightly pink. Remember that meat continues to cook once it is out of the oven, so consider this in your cooking time. Let me meat rest before slicing to concentrate the juices and achieve the best flavor. Natural mint jelly such as Cross and Blackwell brand makes a good accompaniment.

Israeli Couscous with Roasted Vegetables and Ricotta Salata

8 oz. Israeli Couscous (this differs from regular couscous in that it has a larger grain, resembling small beads)

1 3/4 cup water, chicken broth, or vegetable broth (Imagine brand No-Chicken Broth is great for a vegetarian version)

1 red or yellow pepper (or combination of both)

1 medium sweet onion, sliced

Squeeze of lemon juice to taste

2 tbs. good quality extra virgin olive oil

Salt and fresh ground pepper to taste

5 fresh basil leaves, chiffonade (meaning the leaves are stacked, rolled, and slice into shreds)

3-4 sprigs fresh thyme

1 tbs. fresh chopped oregano 

2-4 tbs. fresh chopped parsley

1 cup diced Ricotta Salata or Feta Cheese

In a 2 quart saucepan, satute the couscous with 1 tbs. olive oil over medium heat until grains are lightly browned. Slowly add the water or broth and bring to a boil. reduce heat and simmer for 12 minutes until liquid is absorbed and couscous is done. You may need to add a little extra liquid - everyone's stove is different.

Set oven to high broil. To roast the vegetables, add a bit of oil to a baking sheet and lay sliced peppers and onions, skin side up, in a single layer. Broil until peppers begin to get black spots - checking after about 7 minutes. This part can be done a few days ahead.

In a large bowl, ad vegetables to the cooked couscous. Ad fresh herbs, seasonings, cheese, and lemon juice. Toss to combine. This can be served warm or cool depending what you prefer. For a quick version, you can use jarred roasted peppers or leftover roasted vegetables you may have in the fridge - asparagus, sundried tomatoes, kalamata olives are also a good addition especially for a cold summer salad.

I also served roasted asparagus with lemon and garlic at this meal - the recipe can be found in my previous post featuring Passover side dishes.

Wine Suggestion:  I served Michael Pozzan 2006 Pinot Noir - lush and inexpensive (under $15 per bottle). Bearboat Pinot Noir would also make for a great pairing.

Easy Easter Brunch

I made a delicious, easy Easter brunch this past Sunday. You can enjoy these recipes any time of year - they are particularly nice for small get-togethers.

Scrumptious Lemon Ricotta Pancakes with Mixed Berry Topping

Makes about 8-10 pancakes

3 large eggs, separated

1/4 cup unbleached all-purpose flour

3/4 cup ricotta cheese

4 tbs. unsalted butter, melted

2 tbs. sugar

1/4 tsp. salt

Juice of one lemon

2 tsp. grated lemon zest

2 cups mixed berries (blueberries, strawberries, or raspberries are the best. fresh or defrosted frozen are ok.) sweetened to taste with agave syrup, sugar, or maple syrup.

Separate eggs. In a large bowl, combine the yolks with the flour, ricotta, melted butter, sugar, salt, and lemon juice and zest. In another bowl, beat egg whites until soft-medium peaks form. Using a spatula, gently fold the egg whites into the flour mixture. 

Brush a heated, nonstick griddle or pan with a little butter, oil, or cooking spray. Using a small ladle, scoop small amounts of batter (about 1/4 cup at a time) onto the griddle or pan. Wait until tiny bubbles form on the top of the pancake before flipping. Cook until lightly browned and heated through - they will remain very moist even when they are done. 

For topping, add your choice of sweetener to the mixed berries and combine. Can be served heated or cooled on top of pancakes.

This next recipe is a great way to clean our your vegetable bin, as you can use almost any combination of vegetables. You can even add breakfast meats like bacon, sausage, ham, or vegetarian meat-substitutes. The following recipe is just one version of frittata that I like to make, but feel free to add or subtract from the vegetables listed below.

Mixed Vegetable Frittata

Serves about 6

5 large eggs, preferably organic and cage-free (honestly they do taste better)

2 tbs. butter or olive oil

1/2 cup milk (low fat or regular depending on the richness you prefer. if you want to be decadent, add some half and half)

1/2 large onion or 1 medium onion, sliced or diced.

1 pepper (any color you like), sliced into strips

3 asparagus spears, chopped

1/2 cup shredded cheese (I like to use cheddar, Monterrey jack, or a Parmesan blend)

About 1/4 cup soft goat cheese

Salt and fresh ground pepper to taste

1/4 tsp. garlic powder (or less if you prefer)

1/4 tsp. onion powder

Preheat oven to 350 degrees.

Crack the eggs into a large bowl and beat them. Add milk and seasonings and beat to combine. Add 1/4 of the shredded cheese. 

Heat butter or oil in a large skillet over medium heat. Saute the vegetables until soft, starting with the onions. When the vegetables are cooked through to your liking, add egg mixture, and top with the remaining cheeses. Do not stir or scramble. Cook for about a minute in the skillet - mixture should still be runny. Place skillet in the oven and bake for about 7-9 minutes until the cheeses are melted and the top is firm. Though frittata is generally a breakfast dish, it also makes a great dinner paired with a salad.

Here are some other vegetables that work particularly well in this dish:

Leftover cooked broccoli

Spinach

Cooked, diced potatoes

Leeks

Fenell

Tomatoes

You can also get creative with your cheese choices: Gouda, Boursin, Brie, Swiss, etc.

Pineapple and Brown Sugar Glazed Ham Steak

One cooked ham steak (I prefer organic, grass-fed ham. Nieman Ranch is a good choice)

2-3 tbs. butter or Earth Balance spread

1/4 cup brown sugar

1/2 can crushed pineapple (drain the juice and save it) or about 1/2 cup fresh diced pineapple

Pinch of salt

In a medium skillet, melt butter and add brown sugar, pineapple with juice, and salt until mixture cooks down and becomes thicker. Add ham steak and cook for about 3-4 minutes on each side, making sure it is coated with the sugar mixture. Serve warm.

This brunch goes great with a refreshing citrus beverage:

Orange Sunshine Drink

16 oz. fresh squeezed organic orange or grapefruit juice (or a combination of the two)
8 oz. pomegranate (such as POM brand) or cranberry juice
2 oz. sparkling water or seltzer (or champagne if preferred)

Recipe can be doubled or tripled to serve a crowd.