Tiny Tables

Back to the Point

2011-04-02T15:32:00.000-07:00

My computer crashed about a month ago. I have been checking in at the library, but blogging at the library takes a little more planning. However, the break was kind of nice and allowed me to think about the direction of my blog. The original point of this blog was to share with people how to cook for two with seasonal produce on a budget. This winter I really got away from that, but now I am ready to really focus and get back to the point. So with a solid recipe collection already on hand, I hoping to really show how to get the most out of your food dollars.

Stay tuned friends!

Sometimes We Like Talking Just to Each Other

2011-03-04T04:00:00.000-08:00

Okay okay, I know this is a food blog. But sometimes there are stories in my life that just need to be told. Especially when it comes to the many ways men try to hit on me (trust me, I am not bragging). I could write a whole list of ways how not to hit on women, but for this particular post I have a story with a purpose.

It was a bitterly cold Thursday night. I was having dinner with a dear friend. He is one of those people who when he is done eating - he is ready to go. He doesn't really care to finish his soda or linger over the table shredding up the napkin while we talk about various topics. I, on the other hand, love to linger. This guy is usually politely waits until I realize he is ready to go by the table shaking due to foot tapping. We were paying out when suddenly he says, "I've got to go. This situation is about to get me in trouble." He walks out the door.

I hadn't even put my hat and gloves on. I knew he hated waiting,but jeez! As I got up to put on my coat I finally saw what he was talking about. There was a group of young girls (athletes from a nearby college) and at another table a group of friends. The girls were enjoying their company alone the whole time my friend and I were there. However, when I turned around there was a guy at the table across from them turned around in his chair talking to them. All I could hear was "23?! I guessed right. Where are you guys from?" The girls are begrudgingly giving answers and sinking closer into their food trying to shut this man down as politely as they possible.

So this is what caused my friend to run away in a mad dash. He had to leave before he got angry with this guy. I kind of took my time putting on my jacket to watch the conversation. This guy was a tool. The girls weren't even making eye contact with him. They wanted no part of him. Not to mention that this man was very ambitiouss. Drunk, chubby, and rude and he was trying to hit on not one, not two, but THREE young ladies. So as I walked out I stop in front of him and say, "I really don't think those girls are interested in talking with you." He gave me a cocky smile and leaned back in his chair, "No... I don't think they are." The poor jerk, I think he thought I was sympathizing with him. Then I tilted my head and replied, "Then why the hell are you still bothering them?"

I left after that, hoping I helped him realize he should return to his own friends conversation and leave the ladies alone. I went outside and asked my why he didn't stand up for the girls. He had no answer. Pathetic. Chivalry was really dead in this instance.

However, it made me remember the great speech Julia Sugarbaker gives in one of the first episodes of Designing Women. Check it out!

So listen up fellas... there is a right way and a wrong way to hit on girls. Also, if you see a jerk like this guy hitting on a group of unwilling ladies - then step in and get some brownie points!

Ladies, share your unwanted attention stories in the comments section!

The West End Community Garden

2011-02-28T04:30:00.000-08:00

It's amazing to me that while I lived on the farm, I never considered my family as farmers. My mother was a math teacher and worked in a fabric store. I told everyone she was a teacher, not a farmer. It was my grandfather's retirement hobby. It was something I helped with, but never gave much thought. It certainly wasn't something I wanted to do when I grew up. However, as I get older I am starting to miss the pastures and my dirt road. I especially miss my chickens. However, the romance of farming is lost whenever I realize we are in the middle of a drought or a hard freeze. I know that some person's crops and subsequent income are suffering. Regardless, I still have a strong desire to garden and perhaps raise a few chickens. But until I get my perfect little house and yard (tucked somewhere in Southside or Avondale), I will just have to settle with helping other local gardens.

I e-mailed West End Community Garden last summer asking if I could volunteer. They welcomed my help and told me just to come out on Saturdays. That was their designated volunteer day. However, I just wasn't organized enough to make it out there. As part of my new years resolution, I decided that this was one of the organizations I wanted to support. I want to invite you to come join me on Saturdays with the other volunteers as we help get this garden ready for the growing season. Contact me for more information!

Below is a film my friends Anna and Lindsay made, enjoy!

WE: The West End Community Garden from Digital Community Studies on Vimeo.

Fresh food has become one of my true passions in life. I feel that the right kind of diet will succesfully heal our bodies in ways that no pill can. How have you found yourself reconnecting with your food? Do you have a CSA, go the farmers market, or are you simply choosing in season produce at the grocery store? Please share your stories in the comments section.

Community Supported Bakery

2011-02-23T04:00:00.000-08:00

I am a big fan of the Tree Hugger website. I love reading about what people are doing to improve their lives in a positive (and earth friendly) way! This lovely little video I am sharing with you made my heart smile. This woman has converted her garage into a bakery where she sells shares of baked goods. Brilliant! If you live in the South Puget area - I am super jealous, because I would totally be buying a share from 8 Arms Bakery.

Watch the video below to learn more!

Do you buy your baked goods from a local bakery or (like me) are you still buying from the grocery store? Share your information in the comments section!

Instant Documentary Marathon

2011-02-18T04:00:00.000-08:00

In the last year, I feel that Netflix has really become a big talking point. Sure, we always thought it was cool. Now that their instant library is becoming so extensive - people are jumping on the bandwagon. People seem to be watching really obscure movies so that they can bring it up in conversation (I myself have started watching a lot of Woody Allen movies). I also love how people will talk about a movie and then say, "It's on Netflix. You should watch it." It's become such a popular statement that I now have to remind people I don't have enough hours to watch the entire instant catalog, but I am trying!

What I love most is the mass availability of good documentaries. I am addicted to documentaries. Especially green/food documentaries. For today's post, I thought I would talk about the documentaries that are available to watch online through Netflix. Remember, these are just the ones I like that can be found on Netflix. There are a ton more out there to watch, but I'll save that list for another day. All of these films helped deepen my commitment to real food. Some of them I have watched several times because they always inspire me to analyze my life and figure out what else I can be doing. Enjoy!

American Experience: Earth Days - This is a PBS documentary that shows how the green movement really got started.
Food, Inc. - Yes, I know you have heard about it. Yes, it will make you want to stay away from the meat counter and any conventional grocery store. However, it will truly inspire you to find and enjoy food grown in sustainable ways.
Dirt! The Movie - I know this sounds weird - this is a cute but serious documentary. It shows how deeply we are connected to dirt and how humans are basically destroying and compromising everything good about dirt.
King Corn - Corn is in everything! EVERYTHING! These two guys from the city buy an acre of Iowa land and grow commercial corn. They document the growing process and where there corn will go. Along the way, we learn about some of the mainstream practices that are killing small farms.
The Gerson Miracle - This film is very special to me. It's about a clinic who is curing cancer with a raw vegan diet. I had actually started researching vegan diets weeks before my mom died. I had planned to graduate college, move back to the farm, and heal my mom from the inside. I have talked to a lot of people about this treatment and I get a lot of weird stares. However, when you realize someone you love has no other options you'd be lusting after this treatment as well. My main point - food is the ultimate healer.
Food Matters - This is sort of a companion film to The Gerson Miracle. They talk about super foods, vitamins, and how important it is to choose natural foods. For a short while after I watched the film, I would drink a glass of water as soon as I woke up. Guess you'll have to watch to find out why!
No Impact Man - This follows a man who blogged about reducing his impact on the planet as much as possible. Even though he goes to some extremes (like shutting off his electricity in his New York apartment), he does come around at the end and talk about what would really work in an everyday house hold.
The Garden - The film documents the end of this very large community garden in LA. It brings up a lot political issues about land abandonment and ownership.

What are some of your favorite green minded documentaries?

Braised Cabbage with Chorizo and Beans

2011-02-17T04:00:00.000-08:00

I made two cabbage/bean/chorizo recipes in a row. This one came from Mark Bittman's Kitchen Express. This is a great little cookbook. I think it's a great book for people just learning to cook seasonally and wish I had seen this book long ago. I actually halved this recipe - because Bittman doesn't really make clear how many or how much is a serving. I wish I would have cut the cabbage into slightly smaller chunks, I think it would have helped speed up the cooking. I used Mexican chorizo instead of the smoked Spanish chorizo it describes - all was well, my friends. I used breadcrumbs that I had made from an old hard rock French loaf. With the breadcrumbs sprinkled on top, I found pure comfort in a real winter dish on a cold night. [To make it gluten free - just use Parmesan instead of breadcrumbs.]

Are you still just making slaw with your cabbage? Shame on you!

Braised Cabbage with Spanish Chorizo and Beans
(Serves 3-4)

Sliced smoked chorizo into quarter-inch-thich pieces, then cook in olive oil until it begins to crisp. Slice a head of green cabbage into weight wedges and put it on top of the chorizo; add a couple of cups of cooked or drained canned cannellini or other white beans, spreading to surround the cabbage; cover and cook for a few minuages, then flip the cabbage and stir the beans. Continue cooking until everything is warmed through, season with salt and pepper, and serve topped with toasted breadcrumbs or croutons and a drizzle of olive oil.

White Bean and Cabbage Soup

2011-02-16T04:00:00.000-08:00

Simmer down! This is not the horribly bland cabbage soup recipe you used that summer after freshman year when you were trying to quickly drop the added pounds. It is, however, a very comforting and hearty bowl of soup that will knock these winter nights out of the park.

It also comes from my new favorite cookbook Recipes from the Root Cellar. I halved the recipe and used the other half of the cabbage for a recipe that will be posted on the blog soon. I used Mexican Chorizo instead of Spanish. The difference? Mine was crumbly like hamburger meat and not really like smoked sausage. Honestly, you should never feel like you HAVE to have the exact ingredients. Cooking is all about making what you have work for you. I will say that I think the recipe needs more broth... it just seemed to be more like a stew. I also forgot to put the white beans (which I cooked at home) until after I had my first bowl. So that may have been why the broth to ingredients ratio seemed off. Oops.

I am telling you people to give cabbage a chance. I have a friend that says he can't get excited about cabbage, "It's just cabbage" he says. I used to be the same way, but now I know if you add the right ingredients cabbage is as tasty as you can make it. I am excited because I am about to cook with my first head of red cabbage soon!

Have you made cabbage a part of your winter diet?

White Bean and Cabbage Soup
(Serves 6-8)

2 tablespoons extra-virgin olive oil
1 small head green or savoy cabbage, thinly sliced (6-8 cups)
1 onion, halved and thinly sliced
6 cups chicken or vegetable broth
1/2 pound thin-skinned potatoes (do not peel), cut into 1-inch cubes
8 ounces Spanish chorizo, andouille, or other full-flavored, fully, cooked sausage
1 1/2 cups cooked white beans, or 1 (15-ounce) can, rinsed and drained.
Salt and freshly ground black pepper

1. Heat the oil in a large saucepan over medium heat. Add the cabbage and onion and saute until beginning to color, about 10 minutes.

2. Add the broth, potatoes, and sausage. Bring to a boil, then reduce the heat and summer until the potatoes are tender, about 30 minutes.

3. Stir in the beans and simmer until heated through, about 10 minutes. Season with salt and pepper, and serve hot.

Quick Roast Chicken & Root Vegetables

2011-02-15T04:00:00.000-08:00

I made this recipe one weekend when Mallory was gone. I had just cleaned up the kitchen really well and was ready to try a new recipe. I found this new winter favorite from the book EatingWell on a Budget. I actually made several changes. I roasted a chicken last summer and it was delicious. I couldn't believe people weren't roasting chickens every other day! I put the leftover chicken on sandwiches and I am pretty sure some of the meat found its way into a fritata. I am not a big fan of having a lot of leftovers (because it invites food waste), but there was no reason any of that chicken was going to be wasted.

I used chicken legs and thighs instead of breasts, substituted oregano for the marjoram, used half a red onion instead of a shallot, and balsamic vinegar for the red wine vinegar. Trust me - none of the substitutions took away from the recipe. I halved the recipe - but my proportions were still a little off. I used three chicken pieces when I should have just used two. And I think I cut up too many turnips and potatoes. I got about three servings out of it and that is pretty much what I ate all weekend. I served it with beer braised cabbage. It's too good not try people!

Do you roast chicken and vegetables regularly?

Quick Roast Chicken Root Vegetables
(Serves 4)

1 pound turnips, peeled and cut into 1/2-inch chunks
1 pound baby potatoes, quartered
2 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
1 large shallot, chopped
1 tablespoon Dijon mustard
2 teaspoons red- or white-wine vinegar

1. Preheat oven to 500°F.

2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.

3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.

5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.

6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.

Per serving: 333 calories; 10 g fat (2 g sat, 6 g mono); 72 mg cholesterol; 29 g carbohydrates; 31 g protein; 4 g fiber; 770 mg sodium; 1033 mg potassium.

100th Post | I Will Be A Hummingbird

2011-02-14T04:00:00.000-08:00

My 100th Post! So I have posted lots of recipes featuring fresh, seasonal produce that will fuel your body in a good way (even though some of the recipes are a bit luxurious). Really, there are only a few more months until I have completed a whole year documenting what I cook. At first, I thought the blog was a cute idea, "Oh Tiny Tables - it's a cooking for two blog!". It was something just to kind of fidget around with. I also like the idea of showing off some of my cooking skills. I mean come on, I aint too shabby! At the heart, this blog is still all about feeding two people with fresh seasonal foods. However, I have truly become an advocate for eating a planet friendly diet. To me, this blog is a lens into the great greener community.

Lately, I have become very fascinated with the process of growing fresh foods. I watch documentaries, read books, and even apply for jobs that will further my knowledge on the topic. I feel that eating fresh foods that are almost meatless is my small step in healing the planet. After watching the film, Dirt -The Movie, I am even more convinced that my small choices are helping. Here is a clip from the movie that really touched me (not to mention... super cute).

Are you doing the best you can? How?

Holy Mole | Sweet Potato Chorizo Mole

2011-02-11T04:30:00.000-08:00

This is a recipe I found months ago and have been waiting and waiting to find a chance to make it. I, of course, cut the recipe in half and it easily fed three ladies. It comes from Almost Meatless a great little cookbook about utilizing meat as a flavoring instead of as a main event. It's perfect for people who don't eat a lot of meat, trying to reduce meat, or simply trying to save money (meat is expensive, yo!). You could easily get four servings out of the halved recipe if you served it with two generous sides. This might even make a nice romantic meal for a Valentine's dinner (or for yours truly's pity party). It's spicy and comforting - just what we need to combat the winter nights!

Honestly, this isn't hard. I will say that I used corn that I froze last summer and black beans that I cooked and seasoned from a dried state. I also had two different colors of sweet potatoes and used both - just to jazz it up a bit. You do have to plan a little because the bake time is kind of long. Pop it in the oven, open a bottle of red wine, get Pandora going, and stare into the eyes of someone you love. You'll be screaming Holy Mole once it pops out of the oven.

How awesome are sweet potatoes, by the way?!

Sweet Potato Chorizo Mole
(Serves 4 to 6)

2 teaspoons vegetable oil
4 ounces (about 2 links) chorizo sausage
1/2 small onions, cut into 1/4 inch dice (about 1/2 cup)
2 cloves garlic, minced (about 1 tablespoon)
2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried
1 (28-ounce) can whole peeled tomatoes, juices strained and reserved, tomatoes chopped
1 1/2 teaspoons ground cumin
1 tablespoon ancho chili powder
1 ounce bittersweet chocolate, chopped (about 2 tablespoons)
1 cup fresh or frozen corn, or 1 (11-ounce) can, drained and rinsed
2/3 cup water
Kosher salt and freshly ground black pepper
1 1/2 pounds yellow or orange sweet potatoes, peeled and cut lengthwise into 1/8 inch slices, or in disks
8 ounces Cheddar cheese, shredded
1 avocado sliced for garnish
2 limes, cut into wedges, for garnish
Cilantro sprigs for garnish

1. Preheat the oven to 375F. Brush a 9 by 13-inch baking dish lightly with oil.

2. To prepare the tomato mixture, heat the oil in a large skillet over medium-high heat. Slice the surface of the sausage lengthwise to remove the meat from the casings. Crumble the meat into the hot pan and saute for about 5 minutes, breaking it up further as it cooks and begins to brown. Add the onion and saute for 2 minutes. Add the garlic and the oregano and cook for 30 seconds more.

2. Pour the reserved tomato juices into the pan to delgaze, scraping the bits from the bottom. Add the chopped tomatoes, cumin, chili powder, and chocolate. Stir to combine while the chocolate melts. Add the corn and black beans, reduce heat to medium, and allow the mixture to simmer for about 10 minutes. Stir in the water. Taste for seasoning and add salt and appear if necessary.

3. Meanwhile, to assemble and cook, spread one-third of the sweet potatoes on the bottom of the prepared baking dish, overlapping the slices. Scoop half the tomato mixture (a heaping cup) and spread evenly across the first layer of potatoes. Top with one-third of the shredded cheese and spread evenly across the first layer of potatoes. Top with one-third of the shredded cheese. Repeat this layer process, ending with a layer of potatoes. Top with one-third of the shredded cheese.

4. Once assembled, cover with foil, pushing it onto the surface of the top layer, and bake for 1 to 1 1/2 hours, until the potatoes are fork tender (yellow sweet potatoes tend to take longer). Remove the foil and sprinkle the remaining third of the cheese atop the potatoes. Bake for an additional 10 minutes.

5. Remove from the oven and let rest for at least 10 minutes to allow the layers to set up. Cut and serve with avocado and lime wedges. Garnish with cilantro as desired.

Hi, my name is Mandy. I am a food advocate!

2011-02-09T04:00:00.000-08:00

I previously wrote a post about my disappointment with Grow Alabama and how I was looking for new options. I recently canceled my subscription to Grow Alabama and am just receiving the last few boxes. Let me tell you, the box I am getting this week has ONE item from Alabama in it - iceberg lettuce. PATHETIC! It also had cucumbers and cherry tomatoes! I haven't had one parsnip yet this season. I plan to talk more about neglected winter foods soon enough - stay tuned. I like to think that the items not coming from Alabama (mostly North Carolina this week) are from small farmers as well, but I am just not sure. Ever since the avocado, my trust has been completely broken. I constantly analyze my produce and wonder "Are you from California?" Most of the produce I receive in the summer seems kind of dirty like it was "just picked", but this produce has been perfectly cleaned and pruned. Like that, it makes me think they are just ordering off a food truck like a restaurant does.

For those of you interested, I receive(d) the medium sized box (Silver Share). When I bought it, the share was $118 and some change (that included my delivery fee). However, the price has gone up since then. Yes, it's convenient. No, it's not organic (they won't even say they are pesticide free). Yes, it's a good cause. No, I would not recommend it for any true local sustainable food advocate. I am all about growing pains and I know that they need the financial support (and demand) now to get Alabama farmers to grow winter produce - but something about the company doesn't taste right. Maybe I just need a little more Alabama dirt in my system and I haven't been getting enough for months now.

Okay, now that we're done with that. Let me talk about some options I found. Sadly, no one has winter produce. So the only thing I can tell you is to grow your own, put up a lot of surplus, and support the few farmers that sell their wares sporadically at Pepper Place. I am even thinking about creating a make shift root cellar (who am I?!).

Jones Valley Urban Farm - I love their general mission, but man oh man - these guys can't send back an e-mail. I contacted the person in charge (via e-mail) twice about starting a CSA with them. First e-mail was sent days before Christmas. Second was sent at the end on January after I saw on their website "Hurry and contact XXX. Shares are filling up!". I am not sure if they just don't want my money - but I won't be getting a CSA from them this year. I will, however, stop by after work and check out their produce stand. They usually put out a few things for sale.

Snow's Bend Farm - This is who is now going to provide my CSA. A small sustainable farm in the Tuscaloosa area (gotta support West Alabamians!). I had heard from Amanda Storey that they had a waiting list. I am not sure if the fates realized my desperation, but I managed to get a share this season with no problems. I am pretty excited to be getting all my produce from one farm. I know that my money will directly help a local farmer. I've cut out the middle man by about 99% (it would only be 100% if I decided to grow my own food). My friend Summer is going to split the share with me and we'll alternate weeks. This will help me reduce my food waste (cause I never could seem to keep up with my Grow Alabama box - especially in the summer), reduce the general cost, and give Summer and I another reason to talk about food. You guys will hear more about Snow's Bend once the share starts later this spring.

Pepper Place Market - One of the reasons I wanted to find someone to share the box with was so that I could go to Pepper Place and really do some shopping. Before, I would go maybe two or three times a summer. Mainly to enjoy some delicious strawberry cake. I can visit the market on my off weeks and splurge on some really good honey, cheeses, and - of course - produce!

All in all, I am really happy with my decision to leave Grow Alabama. I am really grateful to them for everything I have learned. I have gained all my current cooking skills using their produce. However, for the principles that I stand for I need to be able to completely trust my produce. And sorry, Grow Alabama, you are just too two-faced for me. So, I don't see it going anywhere for us. We're done. Best of luck to you!

What are you doing to support your local food system? Please share in the comments section!

I want to be a Home Economics teacher...

2011-02-03T04:00:00.000-08:00

... but a really cool one that doesn't make you tote around a sack of flour and pretend it's a baby!

I just finished reading an article at the NY Times by Mark Bittman. He is a big name in the food world. I currently have his book Kitchen Express checked out from the library. I really fell in love with him when I watched him on Spain... On the Road Again. It was this great show where Mario Batali toured Spain with Bittman, actress Gweneth Paltrow, and this too cute for words Spanish actress. It comes on PBS and I actually stalk there website hoping it will rerun again soon!

Back to me wanting to be a home economics teacher. If you've talked to my friends, you'll know that I have wanted to be a lot of things. And who is to say that I can't do them all in one lifetime? I am eating a ton of vegetables... so hopefully I've added lots of years to my life. So in this article, Bittman is discussing things that need to change to heal our food system. In case you haven't heard... it's broken. Completely! Watch any food documentary and you'll leave wanting to never eat sausage again - not because of what's in it, but because the way the animals are raised, killed, and processed . It's also horrific for the workers!

One of the points that he talks about made me sit up straight and say "YES! That is what I want to do!" Read on my friends...

Encourage and subsidize home cooking. (Someday soon, I’ll write about my idea for a new Civilian Cooking Corps.) When people cook their own food, they make better choices. When families eat together, they’re more stable. We should provide food education for children (a new form of home ec, anyone?), cooking classes for anyone who wants them and even cooking assistance for those unable to cook for themselves.

I so want to be a home ec teacher. I want to teach kids how to make real budgets, cook real food, and learn real skills that will benefit them their whole lives. This is part of the reason I have this blog. I am teaching you all that cooking with fresh foods is only as hard as you make it. Once you realize that all you need is a good knife (and truly... that is the secret to cooking) - then you'll realize that cooking isn't so bad after all.

Please go and read the whole article. It's apparently the first in his series on food issues.

This is where the food lives!

2011-01-31T04:30:00.000-08:00

My friend Summer and I can never sit next to each other long before the conversation turns to cooking. We're both avid home cooks and love talking shop together. We were once talking about organizing a kitchen after a move and that's when she says, "It's the most important room in the house. This is where the food lives!"

My room mate and I have been living in our current apartment for nine months. Neither of us have any plans on leaving our wonderful little home and so I am beginning to truly nest. This will be the first place I live in longer than a year and that's pretty awesome. But this also means some serious organization needs to happen because I know the longer we live here the more stuff is going to come live here too.

But I am starting small... the pantry. Thank goodness we got this pantry. With all our pots, glasses, plates, and what have you... there was almost no place to put food. (Summer... that's your cue.) I want to get a couple of lazy susans to organize the spices, baskets for the root vegetables, and maybe some plastic containers for the dry goods I use regularly. I know my mom had some Tupperware storage containers. So hopefully I can track that stuff down. I also want to put a couple of baskets on top to store our plastic containers.

I'll also be going through my stuff and culling gadgets, appliances, and other things I don't use. Tackling the kitchen before I move on to closets! This is supposed to be easy, right?

Are you doing any nesting of your own? Is the thought of cleaning out your closet too horrifying to imagine? Isn't spring here yet? Share your story with me in the comments section.

Sesame Tuna Salad

2011-01-24T04:00:00.000-08:00

As I've said before, I never resolute to eat better or lose weight. That's just been the goal for the last few years of my life. However, I will admit the new year always bring me back to a sense of dedication. I joined up with Weight Watchers (again) last week and just as I imagined, it's working out quite well. I am slowly going to get back into exercising, but this time I am focusing on strength training. If I never had to step foot on elliptical again, it would be fine with me!

Eating right with winter vegetables is proving to be a challenge. Traditionally, starchy root vegetables are what most dieters try to stay away from. I have noticed this year that more companies are pushing seasonal recipes (including Weight Watchers) and that makes me happy! EatingWell On a Budget is a great cookbook! They claim that every recipes is $3 or less a serving. This book is awesome because it has a lot of seasonal recipes (because eating in season IS cheaper, people). So that brings us to today's little salad.

This is a very simple no cook recipe that uses cabbage (the heart of winter produce) and canned tuna. If you have a well stocked pantry, then this should be easy peasy. I used red onions instead of scallions, carrots instead of snow peas, and dried ginger instead of fresh. I had no cilantro, but it really would have added something nice to the recipe. Of course I halved the recipe. I got two servings out of it which I ate on two different days. I am not opposed to leftovers, I just don't want gobs of them. If I had planned a little further ahead, I would have served this with my Thai butternut squash soup I had in the freezer.

Sesame Tuna Salad
(Serves 4)

1/4 cup rice vinegar or lemon juice

3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage
4 radishes, julienne-cut or sliced
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper to taste

1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.

2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.

3. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

Per serving: 228 calories; 16 g fat (2 g sat, 9 g mono); 12 mg cholesterol; 9 g carbohydrates; 2 g added sugars; 14 g protein; 3 g fiber; 353 mg sodium; 200 mg potassium.

Can also be found here.

Before & After

2011-01-21T04:00:00.000-08:00

Okay... so I have realized that over the last four years I have made a lot of new friends. Most of these friends know me as I am now - the mostly healthy fresh food cook. However, I also have friends that I have known for a long time now. They knew high school and college Mandy. The girl who loved every carb known to man (usually with cheese or frosting on top of it). I was a pretty heft girl back in the day.

At my Three King's Day party, I had a long-time friend that was complimenting me on how good I looked and how impressed she was with my habits now. My new friend just looked lost and confused. So I had to explain that I used to be fat. No... I am not talking about losing the 15lbs you gained in college. I am talking about losing a lifetime of weight - 70lbs to be exact.

So I decided it was time to share the photos. A lot of my friends are battling the weight loss game and I know just how motivational pictures can be. I still run into people from college who haven't seen me since graduation, and their reactions are enough to make me beam with pride for the rest of the day. For the most part, I keep these photos hidden. I went through my online profiles a couple of years ago and wiped out the evidence.

Here are the befores. They were taken a mere few weeks after my mother's death (Spring 2007) - and this was ultimately the biggest I ever was. 235lbs

And here are my afters. I teeter between 155-160lbs. I am currently trying to get down to 140 and get some muscle tone. So I guess you could say, I am just completing the finishing touches.

So, my dear friends. All I can say is, if I can do it - so can you. Good luck on your journey! [Especially dedicated to all my friends who are testing out the new Weight Watchers Points Plus program with me. May we not turn into the group of women who sit around and talk about points all the time.]

Carrots in Citrus Vinaigrette

2011-01-20T04:00:00.000-08:00

Short post today! Third recipe from Recipes from the Root Cellar. Super easy to cut in half. I cut mine into matchsticks which took way too long. Next time I might just cut into kind of thin slices. Great way to perk up carrots! Enjoy!

P.S. I used red onions instead of shallots.

Carrots in Citrus Vinaigrette
(Serves 4-6)

1 shallot, chopped
1/2 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons orange juice
1/4 teaspoons Dijon mustard
1/2 teaspoon ground ginger
Salt and freshly ground pepper
6 carrots, peeled and cut into match sticks

1. Combine the shallot, lemon zest, lemon juice, orange juice, mustard, and gingner in a blender and process until smooth. Season with salt and pepper. Pour into a bowl.

2. Bring a pot of salted water to a boil. Add the carrots and blanch until tender crisp, about 3 minutes. Drain.

3. Transfer the carrots to the bowl with the dressing. Toss to coat. Taste and adjust the seasoning.

4. Let stand for at least 30 minutes before serving.

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

2011-01-19T04:30:00.000-08:00

The last few weeks I have not received a box of vegetables due to the holidays and this outrageously icy week we've been having. So I am scraping bottom. Potatoes, carrots, and cabbage are what remain in my kitchen. Thankfully, I put a bunch of stuff in the freezer. I assure you, Mallory and I are not starving.

Determined not to let cabbage become a wallflower, I was ready to see what else I could do with it. I used half a head of cabbage and one carrot. I substituted some red onion for the shallot and dried ginger for the fresh. I think it's supposed to be a side dish, but I served it on top of some steamed rice and decided it served two. However, Mallory and I got about three meals out of it.

What's left in your fridge? Did you stock up on bread and peanut butter?

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce
(Serves 4)

2 tablespoons canola oil
1/4 cup thinly sliced shallot, (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, (about 8 ounces)
1 cup thinly sliced carrot, (1 large)
1 teaspoon sesame oil

1 tablespoon Shao Hsing rice wine, or dry sherry

2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt

1. Rice Wine-Oyster Sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl. Set aside.

2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.

Nutrition Info
Serving - 1/2 Cup
Calories - 119
Fat - 8
Fiber - 2

Winter Fish Tacos

2011-01-18T04:00:00.000-08:00

Fish tacos are one of my favorite foods. My dad lived in San Diego for most of my life and whenever I visited I love getting baja style fish tacos. Some Mexicans I know sneer at the idea of fish tacos because "that's not Tacos! That's Tex Mex". Well, the taste is so good I can't help but eat them up. So when I found a recipe in Recipes from the Root Cellar for winter fish tacos - I knew it was time!
Okay, so I feel kind of bad. A lot of the recipes lately haven't been specifically tailored for two. However, I try to post recipes that cut in half easily or freeze well. This recipe is super easy to cut in half. Yes, it serves three - but come on! Leftover fish tacos? Is that really something to complain about? I didn't think so. I actually made the full recipe because I had some beloved friends over.

First, the pickled red onions. They were probably my favorite part of the whole meal. Who knew I would love pickled red onions quite so much. I have already vowed to make a whole jar full to keep in my fridge for any given moment. Okay... so I did have to look up what non-reactive meant. I still don't know exactly what that means, but I used a small glass pan to make them. I am sure any ovenproof casserole dish would work. It's well worth it my friends!

The fish and marinade are easy enough. I just used a fish called whiting (??) because that is what Aldi had available. Like it says, any white fish will do. Okay, lets talk about the sour cream sauce. I made exactly what the recipe asked for, but four people barely put a dent in it. Unless you have some sort sauce crazy friends - you should probably make just enough. For example, 1/2 cup sour cream 1/8 cup mayonnaise for four people OR 1/4 cup sour cream and 1 or 2 tablespoons of mayonnaise for two people. I think I might shred up some cabbage and just make a slaw with the leftover sauce - because there is a ton of it left. And yes mayonnaise haters - you could probably just leave it out completely or use something else. I got my tortillas from a local Mexican grocery store (where I ate a tongue taco - it wasn't bad!), but they look too perfect to be made fresh. Next time I'll just buy mission tortillas and be happy about it.

I served these with a carrot salad (coming soon) and black beans. Good friends and good food, life aint too shabby!

Winter Fish Tacos
(Serves 6)

Pickled Red Onion
1 small red onion, halved lengthwise and thinly sliced
1/2 cup rice vinegar
Juice of 1 lime
2 teaspoons sugar
1 teaspoon salt
Dash of hot pepper sauce

Fish and Marinade
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 1/2 pounds mahimahi or other white fish fillet

Sour Cream Sauce
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoons (packed) finely grated lime zest
Pinch of salt
Dash of hot sauce

Tortillas and Garnishes
18 small flour or corn tortillas
2 cups shredded green or savoy cabbage
Salsa

1. To make the pickled onion, combine all the ingredients in a small nonreactive saucepan and bring to a boil. Remove from heat, transfer to a serving bowl, and let cool.

2. To prepare the fish, combine the oil and lime juice in a large, shallow, glass baking dish. Add the fish and turn to coat. Set aside and let marinate for 15 minutes.

3. To prepare the sauce, combine all the ingredients in a small bowl and stir until will combined. Set aside.

4. Preheat a large skillet over medium-high heat. Transfer the fish from the marinade to the hot pan, skin-side down. Cook the fish for 4 minutes on the first side, flop, and drizzle with the marinade. Cook on the second side for 3-5 minutes, depending on thickness of the fish. Let rest for a few minutes, then flake with a fork.

5. To warm tortillas, stack them between damp paper towels and microwave about 60 seconds.

6. Serve the warm tortillas, fish, pickled onions, sour cream sauce, cabbage, and salsa in separate bowls and allow diners to assemble their own tacos.

Carrot Spoon Bread

2011-01-17T04:30:00.001-08:00

I am very excited to share today's recipe with you for a couple of reasons. First, it is from the cookbook Recipes from the Root Cellar: 270 Ways to Enjoy Fresh Winter Vegetables! A whole cookbook dedicated to winter vegetable cooking! I got it from the library, but I may actually have to purchase this little gem. Honestly, even just from the few hours I have had to look through it - this will be a great asset to anyone who cooks seasonally. I have a fridge full of carrots and I was able to find a recipe that really showcases the carrot in a different way! The other reason is that this is the first time I've made a recipe that calls for whipped egg whites. Every time I read anything about stiff peaks in the context of cooking, I shy away. Not any more! I whipped those bad boys into stiff peaks by hand (wink wink). It took about 5 minutes of work, but I did it! I don't need your stinkin' kitchen aide mixer!

I cut the recipe in half and so there were about three servings . Mallory and I both ate one serving as a fourth meal kind of thing and she has already laid claim to the leftovers for lunch [I ate them for breakfast the next day - oops!]. This would be an excellent dish to bring to a brunch or to go with the Christmas ham. It's really light and airy, tastes almost like a quiche or a frittata but the cornmeal adds a nice flavor.

Overall, my first experience with this cookbook has been amazing. I made two substitution. One was for the tarragon. I didn't have any in my pantry and basil was a good substitute. The other was for the shallots.After reading red onions were a good substitution for shallots, I have gladly switched to the more affordable option. However, this time all I had were white onions. I don't get picky about such thing. I did read somewhere that you can sub a little garlic and white onions for shallots as well. So don't ever feel you have to buy overpriced shallots. Sometimes, I splurge if I really want a recipe to shine, but for the most part I really don't care. I put this recipe together in about 45 minutes - even with the egg white whipping. The glow of mastering a technique and the taste of the final product... so worth it!

Have you made stiff peaks yet?

Carrot Spoon Bread
(Serves 6-8)

2 cups milk
2 medium carrots, peeled and shredded
1 shallot, finely chopped
1/3 cup yellow cornmeal
1 tablespoon butter
1 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup lightly packed grated sharp cheddar cheese (4 ounces)
1 pinch dried tarragon
4 eggs, separated

1. Preheat oven to 400F. Butter a 2-quart souffle dish or 9- by 13-inch baking dish.

2. Combine the milk, carrots, shallot, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring, until the mixtures is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes.

3. Stir in the egg yolks until well blended.

4. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.

5. Place the dish in the oven and lower temperature to 375F. Bake for 25-30 minutes, until the top is browned and the center is barely set. Serve immediately.

Freezers Make Summer Happen

2011-01-15T10:07:00.000-08:00

So I spent a lot of time last summer talking about putting some things in the freezer for the cold winter months that seemed so far away. Well after having a dreadfully icy week I decided I wanted summer in some form or fashion - so I guess in my mouth will do! We are halfway through January and I haven't a put a dent in my freezer stock pile. That changes now! Right now I am thawing some corn and bacon chowder and planing on eating some veggie stuffed peppers one night this week. I've also found a soup recipe that uses summer squash and corn - so I might have to thaw out my extras and make that soup in the next few weeks.

Has this week left you yearning for summer? What are you making with your frozen yellow squash?

Beer-Braised Cabbage

2011-01-12T04:30:00.001-08:00

I have been told that cabbage is just cabbage and that it's nothing to get excited about. True! I was one of those people last winter when I thought I would scream if I had to eat anymore cabbage. However, this year I have embraced cabbage and it is giving my nothing but love in return. I found this recipe in Cooking for Two: 2010 and it has made me rethink cooked cabbage. Cabbage is not just for slaw.
Braising is making a flavorful liquid and then cooking something in that liquid. Everything that goes into this liquid is amazing - butter, onions, beer, mustard, and apple cider vinegar. The only complaint I have is that it seemed like a lot more than just two servings. I used six cups of thinly sliced cabbage, but next time I'll only use three or four. Honestly, I hope to get a food scale soon! So maybe all of this can be avoided in the future.

I served this alongside roast chicken and root vegetables (recipe coming soon) and it was the perfect winter night meal.

Have you had a revelation about a winter vegetable yet? (Radishes maybe?)

Beer-Braised Cabbage
(Serves two)

2 tablespoons unsalted butter
1 small onion
1/2 cup beer (mild American lager)
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
3/4 small head green cabbage (12 ounces), cored and sliced thin (about 6 cups)
2 teaspoons cider vinegar
Salt and pepper

1. Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the beer, mustard, and thyme, bring to a simmer, and cooking until thickened slightly, 1 to 2 minutes.

2. Stir in the cabbage and vinegar, cover, and cook stirring occasionally, until the cabbage is wilted and tender, about 8 minutes. Season with salt and pepper to taste and serve.

I WANT YOU....

2011-01-11T04:30:00.000-08:00

.... to let me know you are reading this blog!

I have about three or four faithful comm enters. They are great and I try to faithfully post on their blogs as well. So I am always a little surprised in conversations when people (who aren't making their presence known) bring up something about my blog. I am so happy that I actually have readers, but I want to know WHO you are.

So, leave a comment. For real! Tell me who you are, where you are from, and if you are a fellow home cook. Tell me about your favorite seasonal foods, which recipe on the blog has been your favorite (or even least favorite), or even request that I write about a food or topic in the future.

And if you so feel the need... formally follow my blog by signing up on the right.

Winter Root Pastries

2011-01-10T04:30:00.001-08:00

Phew! The party is over, the Christmas decorations are coming down, and now I promise to get back to posting delicious, seasonal recipes for two. First, I must share with you the tastiest appetizer I have ever made. It's completely seasonal which makes me very happy! It came from Epicurious, which has never let me down (except for Indian Spiced Mustard Green Pizza... no beuno!). It's from a Bon Appetit Oscar Night Menu - circa 1995. They named the recipe "The Envelope Please", but I won't be calling them that at all. Winter Root Pastry is what I have dubbed them.

This is one of those recipes that is easy to make, but takes a long time. The plan was to roast the vegetables three days before the party, assemble the pastries the day before the party, and bake them as guests arrive. Well, I had a hectic week and the only thing I did before the party was roast the vegetables. Thank God! Because I spent about 2 and half hours assembling and baking these bad boys. I did double the recipe, which meant I had twice as many "envelopes" to make. I started before guests arrived and finished about halfway through the party. It took me longer because I had to stop to make the punch, greet some friends (aka James!), and then I talked to people the whole time while making them. I didn't mind it, but next time I will definitely make ahead of time. Perhaps even freeze them! We'll see.

Notes: I used molasses instead of maple syrup because it's cheaper. I wasn't sure if the vegetables were supposed to be roasted or not, but at 350F it was taking a long time for them to cook. I bumped it up to 400 halfway through to speed up the process. I did not have a pastry brush, and just spooned it onto the phyllo and spread it around.

Do you make recipes in advance? Or just stuff it all into one big cooking marathon?

Winter Root Pastries
(Makes 12)
2 cups 1/2-inch cubes peeled turnips (about 1 pound)
4 tablespoons plus 1/2 cup olive oil
2 cups 1/2-inch cubes peeled butternut squash
2 cups 1/2-inch cubes peeled red-skinned sweet potatoes (yams)
2 tablespoons finely chopped garlic
1 1/2 tablespoons chopped fresh thyme or 2 teaspoons dried

2 large onions, chopped
1/4 cup chopped fresh parsley
3 tablespoons pure maple syrup
1/4 teaspoon ground ginger

1/2 cup (1 stick) butter, melted
12 sheets fresh phyllo pastry or frozen, thawed

1. Preheat oven to 350°F. Toss turnips with 2 tablespoons oil on large baking sheet to coat well. Bake 10 minutes. Add squash, sweet potatoes, garlic and thyme to turnips and toss to coat with oil. Season mixture with salt and pepper. Bake until vegetables are tender, turning occasionally with large spatula, about 25 minutes. Transfer vegetables to medium bowl.

2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions. Cover pan and cook until onions are golden brown, stirring often, about 15 minutes. Add onions to vegetables. Mix in parsley, maple syrup and ginger. Season to taste with salt and pepper. Cool completely.

3. Stir 1/2 cup oil and butter in small bowl to blend. Lightly brush 2 heavy large baking sheets with oil mixture. Place 1 phyllo sheet on work surface with 1 short end at bottom (keep remaining phyllo covered with plastic wrap and damp kitchen towel). Lightly brush phyllo sheet with oil mixture; place generous 1/3 cup filling 1 inch from bottom in middle of sheet. Fold right long side over filling, then fold left long side over, forming rectangle about 4 inches wide by 18 inches long. Brush lightly with oil mixture. Using spatula as aid, lift section with filling and fold over snugly so that filling section lies atop next 4 inches of pastry strip. Brush lightly with oil mixture. Continue to fold filling section over until end of phyllo strip is reached, forming 4- to 5-inch square envelope. Brush lightly with oil mixture. Repeat with remaining phyllo sheets and filling, forming 12 envelopes. Arrange 6 envelopes on each prepared baking sheet. (Can be made 1 day ahead. Cover tightly and chill.)

4. Preheat oven to 425°F. Bake envelopes uncovered until golden crisp, about 20 minutes. Transfer to platter.

Fruited Champagne Punch

2011-01-09T04:30:00.001-08:00

In my family, we all own a copy of a Mississippi tradition - Bell's Best. It's a cookbook from the 70s where the phone company collected recipes from customers. The copy I have belonged to my grandmother, then my mother, and now I have it. It's got recipes my granny tucked away into it, a few from my mom, and even a few from me. It's got every stereotypical Southern retro recipe you could want (Bachelor's Company Casserole). I normally look through it for desserts, but I actually used it this time for the punch recipe.

No... this isn't a seasonal recipe (well other than the fact that technically citrus and pineapple are in season right now). No, it's not really fresh or even organic. BUT - I wanted something festive to put in my second-hand punch bowl and serve to guests. And I would just like to say, that every last drop of that punch was devoured by my guests. That's a sign that you have a good recipe! So this will probably be my go to punch recipe for years to come.

Do you have a punch recipe you like to mix up for parties? (Besides PGA hunch punch!)

Fruited Champagne Punch
(Makes 8 1/2 quarts)

1 (46oz) can unsweetened pineapple juice
2 (6oz) or 1 cans frozen pineapple-orange concentrate, thawed
2 (12 oz) cans frozen lemonade concentrate
2 qt. water
3 bottles of champagne, chilled
Slices or oranges, lemons, and limes (thin)

Stir pineapple juice into concentrates. Add 2 quarts water; mix well. Chill. To serve, slowly pour in champagne. Garnish with thin slices of oranges, lemons, and limes. Makes 28 cups.

Spiced Sweet-Potato Cake with Brown Sugar Icing

2011-01-08T04:30:00.002-08:00

Do you ever get the desire to not share a recipe? People seem to love your creation so much that suddenly you want to be the "cake crack" dealer on the street. "Hey man... I've got sweet potato cake. Eight dollars an ounce, playah!" It's a secret power trip of bakers world wide, I'm sure. On the flip side, we could end up like Phoebe and realize your mom's secret recipe was just from the back of a bag of chocolate chips.
Fear not, friends! I am in deed sharing my newest success with you. I found this recipe online. It's hardly a secret. I made two cakes to give out as gifts and both of them got stellar reviews, but the Sweet Potato Cake seemed to be the overall champion. So I decided to make it again for Three Kings Day (maybe I'll grow a set and try a king's cake next year). What's so awesome about this cake? It looks beautiful with little work because you bake it in a bundt pan.

God bless the bundt! When I was younger cakes in bundt pans never really hit it off with me, but adults went hog wild over the stuff. I think kids want chocolate and cup cakes, preferably together. They just can't appreciate a good bundt (TWSS? Maybe..). I think for a party it's great. I just have to mix all the ingredients, dump it in the pan, bake, let it cool, dump it out, and pour a glaze over the top. No fussing over trying to make your cake layers even, mixing up a butter cream that you eat more of than put on the cake, or trying to decide if that top layer is going to slide right off the cake... nope. Just easy stress free bliss.

And it slices so nicely!

I don't have many notes to write about the cake its self, but the glaze is really kind of like a caramel cake icing. Or at least it turns out that way if you cook it too long. The first time I made it - I did actually have to spread it around the cake. The first time I made it I cooked the frosting on the stove. After reading the recipe for the second go round, I realized you our the hot brown sugar mixture over the sugar. Then you whisk them together until smooth and let it cool until it gets into a nice thick consistency. Alas, I poured the glaze on a little too early this time. So a lot of it pooled at the bottom, but I do love swiping my finger in the frosting when no one is looking.

How do you like your bundts? ;)

Spiced Sweet Potato-Cake with Brown Sugar Icing
(Makes 1 Bundt)
Cake
4 8-ounce red-skinned sweet potatoes(yams)
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Icing
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract

For cake:
1. Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. [Or... bake in the oven at 400F until very tender - about an hour.]

2. Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.

For icing:
1. Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Year Round Farmer's Markets

2011-01-05T04:30:00.002-08:00

In 2007 I was fortunate enough to stay in Seattle for two weeks. I fell in love. The city had done a pretty good job of keeping big chain stores - excepting Starbucks, of course - out of the bulk of the city (outlawed to the suburbs). There were used book stores on almost every corner and the library was the most amazing thing I had ever seen! I had found my people.

One of the most amazing aspects was, of course, the Pike Place Market. There were art booths, soap booths, restaurants, and REAL butcher shops. Guys, we were visiting in the middle of January there were vendors selling produce. True - not all of the produce was in season, but a lot of it was. A lot of the people there were representatives of farms a few hours out of the city. I was in awe that it was this easy to find fresh, seasonal produce in a middle of a city.

Recently there was an article from The Huffington Post that discussed the growing trend of year round markets. I did notice that Birmingham's own Pepper Place Market had a few Harvest & Holiday weekends through out the fall - open sporadically for people wanting to get some locally grown butternuts and greens. In the article, a lot of the markets expanding are in the Northeast, where they have bitterly cold winters. I have been told repeatedly that the state or farms in Alabama are struggling. Right now, a winter growing season seems slightly out of reach. I am ready to start pushing the demand, it seems silly when we have such temperate winters not to be able to successfully have at least a once a month winter market at Pepper Place. I don't just want turnips and parsnips on my Christmas table, I want them on my Tuesday night table!

"It can't be a five-month-long thing and then just stop and everybody go to Walmart," said Dave Purpura, a farmer who participates in the winter market at Plimoth Plantation, a living history museum dedicated to the Pilgrims. "If you want to be serious about promoting the local food economy, you have to go through the winter."

This is sort of a continuation of my quest to find local produce in the winter months. As I am aware, only Grow Alabama offers any amount of winter produce. What about the Finley market? Has anyone checked them out lately? Let's start small! If you could just send Pepper Place an e-mail telling them you are ready for a Winter Market - then maybe we can get the ball rolling. I am typing up mine right now!

Please share your thoughts in the comments section.

Parties | Three Kings Day

2011-01-04T04:30:00.000-08:00

So, one of my goals for this year is to throw a get together once a month. Sometimes it might be an intimate dinner for 6 or maybe I'll open up my home to all my friends for a casual appetizer party. The first party of the year is of the later category. Mallory and I are busy at work cleaning our apartment and preparing food and drink. I am throwing my first annual Three Kings Day Party.

I've been interested in this tradition since last Christmas. I was watching Daisy Cooks, a cooking show on Create. The host chef was talking about this really neat tradition where people celebrate the day the Three Wise Men arrived at the manger and discovered baby Jesus. I am not sure if I am going to make the King's Cake or buy it from a bakery - but this should be a really fantastic start to my goal.

I also like what this means for my cooking skills. At this point, I have a solid base of every day recipes - stuff I can cook at home and feed myself with. Now I get to discover seasonal party foods! It gives me a chance to make larger scale recipes. By the end of the year, I will have enough appetizer and snack recipes to be able to whip up something seasonal and tasty for any occasion through out the year! Don't worry, recipes for two will return soon!

Recipes Coming Up Soon to Tiny Tables:
Mallory's Stuffed Mushrooms
Mallory's Spiced Apple Cider
Winter Root Turnovers
Champagne Punch
Sweet Potato Cake with Brown Sugar Icing

Do you have a home made party food that never fails you? Or are you that person that shows up with chips and dip?

52 Weeks 52 Letters | A Series

2011-01-02T11:15:00.000-08:00

Katy, over at the (beloved) Non-Consumer Advocate, has inspired me once again! You may remember that I took part in her June Food Stamp Challenge last summer. To read my posts from that challenge you can read them here. This time she has decided to do something that I hope I am going to love! Katy has decided to send one piece of real mail to someone once a week for a year - 52 Weeks 52 Letters. You can read about and sign up for the challenge on her blog.

I love this idea. I have been collecting post cards from around the city for about 3 months. You know what I am talking about, those free cards you find at places of business that usually advertise events or businesses. I try to find the really cool looking ones. Then all you have to do is paste some white paper on the back of the card (if it's not already blank), write a quick little note, and send it away to someone! I love post cards so much that it even inspired this short-short (a kind of a poem) I wrote years ago. Be kind people, this was one of the first poems I ever wrote.

Secretless Note

The post card features a young man surrounded by young ladies – Italian maybe? The post card was part of long series that had started three years ago after a string of cards wrapped carefully with thick, colored card stock. The young man had traveled from the tops of mountains to secluded islands. He always smiles and waves. The mail man enjoyed watching this young man find happiness in travel, a luxury he could never afford. He walked up to the mailbox and carefully placed it inside the mail box of Olivia Allen of 209 Robin Ridge Way. Her brother had abandoned her to deal with reality on the home front. The mail man looked up as he closed the box to see her watering some ferns on the porch. She pulled her long cardigan close to her body as if to keep the tension from escaping.As she walked to the mail box, she smiled wearily and waved at him. She fished through the mail and came upon the post card, she seemed to smile and frown at the same time. She flipped it over to read the message, “Wish you were here.” The mail man saw a glimpse of desperation in her eyes before she shoved it in her pocket and walked back inside.

Wow, how bad was that? So bad, that I feel I need to explain it to you. It's supposed to be a glimpse of these two siblings who lost a parent. It's told from the mail man's perspective. The "string of cards carefully wrapped in colored card stock" is supposed to be a reference to sympathy cards. So, the brother bailed out and left the sister to take care of everything. The mail man has been putting the story together just from mail he has been delivering. Okay okay, enough of my dramatic angsty poetry.

I'll try to do a monthly update of all the mail I have sent out. Maybe you'll be lucky and receive a post card with some bad prose written on it! Or maybe a care package of baked goodies! Do you still send old fashioned mail? When was the last time you hand wrote a letter?

Happy New Year | The Southern Tradition

2011-01-01T07:39:00.000-08:00

Happy New Year, readers!

I had a blast last night with all my friends! We did 2011 proud! I am just popping in really quick on this dreary January 1st to share a couple of recipes from the blog's collection. Here in the South we have a tradition of eating black eye peas (good fortune), collard greens (good health) , and corn bread (to keep you humble) on New Year's Day. The meal is supposed to bring you luck for the upcoming year. I think there are variations on what each menu item represents. But these are the meanings I found when I ran a search on them. I even found a couple of things saying to include pork (like that's hard) and to eat peach cobbler. I don't really understand the peach cobbler - peaches are not in season. Hopefully we all put peaches in the freezer last summer.

Sure, you could cook them separately and make meal out of it. But thankfully I have a soup (complete with bacon), cornbread, and peach cobbler recipe that will make it easier. The soup isn't for two - but freezes nicely!

New Year's Menu:

Do you have any food traditions for New Year's? Or do you just stumble into Waffle House and chow down?

My New Year's Resolutions

2010-12-31T04:30:00.000-08:00

Tonight is hopefully going to be all about a sparkly dress and glass after glass of champagne. Despite losing my last two grandparents and becoming single again, this year has been excellent. I learned a lot about vegetables, I got the Pink Lady, and I now live in a really awesome apartment with a good friend. I feel that I learned a lot about living a greener life. Let's not forget the best part of 2010 - I started this blog! For eight months now I have been showing small households how to enjoy fresh foods.

I never resolute to lose weight, because my health is always something I want to work on everyday of my life. Also, I will no longer promise to life a greener life. I am actively working on that every day... so no need to beat a dead horse. I am never good at picking one thing, I usually have two or three I want to do. So here they are...

1. Have a dinner party once a month: Some will be formal, some will be casual - but I want to bring people together to enjoy seasonal foods. I want to see all my friends around the table, drinking wine, and laughing so hard that we almost choke on mashed potatoes.

2. Obtain the perfect American Girl look: Meaning I want to find the perfect white t-shirts, blue jeans, and cowboy boots. This is my just for fun resolution.

3. Community Involvement: I want to try and volunteer at least 60 hours this year. I probably volunteered right about 20 hours this year. I already regularly volunteer for the Birmingham Museum of Art, but I would like to also volunteer regularly with at least two more organizations.

How are you ringing in the New Year? Got any resolutions you are excited about? Just point, click, and leave a comment!

Grow Alabama's Special Treat

2010-12-29T04:30:00.000-08:00

I have been using Grow Alabama as my main source of produce for over a year now. With a name like "Grow Alabama" you would think it would be pretty self explanatory. I signed up late last summer all excited about supporting Alabama farmers. Then winter rolled around and I noticed that some of the produce wasn't coming from Alabama.

Don't get me wrong, I wasn't mad about the citrus from Florida or even the mushrooms from Tennessee. In my mind, it was some sort of fair trade with neighboring states. Then I saw spinach from Arizona last winter, a red flag sprung up.

I sent Facebook messages asking if this was true. I stated that if the only crop Alabama could grow was cabbage and sweet potatoes, then I would passionately eat them all winter. They explained due to the harsh weather that summer, a lot of crops weren't successful. So they were supplementing until the farmers could really develop their winter selection. Um... I guess that's okay. Maybe not everyone is so passionate about their cause that they're willing to eat cabbage soup all winter (but maybe you should be!).

Well, during the 2010 growing season I went to Pepper Place Market several times and to a workshop at Jones Valley Urban Farm. I found myself no longer content with just getting a box at my doorstep. Something was missing. I was yearning to have a deeper connection. So I thought that meant I wanted to try and start a container garden on my back patio that gets three hours of sunlight. Um... negative.

Well, I settled back in with the box and as it got colder the idea of container gardening left. I was getting tomatoes well into November and December and that was making me nervous. I distinctly remember getting mostly cabbage, roots, and greens this time last year. Well then I received avocados in my Grow Alabama box... in December. They came with a note explaining that due to a harsh freeze that week, green beans were being replaced with this special treat. WTF?

I became angry. I knew quite well that avocados could not bear fruit in the state of Alabama. On top of that, the only place that you could possibly grow them is Southern Florida. These avocados looked just like someone had gone shopping at Publix. So what does this someone do? Oh no... I didn't call. I am too passive aggressive for that. No... I sent an angry Facebook message.

Where did the avocados come from? I highly doubt they came from Alabama. Y'all make me nervous when you put stuff like that in the box. I'd rather have a box full of Alabama grown cabbage than have produce from other states. If that's all there is available, then I will happily eat that. I support your organization because it supports Alabama.

Then their reply was...

There was a note in your box about the avocados. When the beans froze out last weekend i had to make a quick substitute and decided to do something daring and take the opportunity to do something rarely done. they came from california. We have more from alabama at this time of year than Alabama has ever had. enjoy the avocados.

What makes me really angry about this "daring" action is that Grow Alabama consistently spouts off figures about how much money Alabamians throw into the pockets of Californians. They even villianized their strawberries earlier this spring. For an organization who wants so desperately to put money back into a true food system, they sure are quick to throw it somewhere else when times get tough.

I stand by what I said... I'd eat cabbage and sweet potatoes all season if it meant an Alabama farmer was getting a real paycheck.

So... the point of all this? I am currently searching for a new CSA. I want to meet the people growing my food and talk to them. Grow Alabama was a great starting point and hopefully they'll get to their goal, but my days of supporting them are coming to a close end. I've already contacted a few organizations for information. So as all this unfolds, I will share what I find with my readers.

Do you have a CSA or support any local farms? Is it something you are interested in? Please share any information you can in the comments section.

Apple Turnip Mashed Potatoes

2010-12-27T04:30:00.000-08:00

I hope you aren't tired of root vegetables yet. We've got a long way to go my friends! This is one of those great recipes for people scared to try a new root vegetable. I made this once or twice last winter and really enjoyed it. The turnips are there and if you look for them, you can taste them. But the garlic and apples help blend everything together into a really great mash. When my room mate tried it she said "I don't know what turnips taste like." I then told her to look for the taste that wasn't potato. She then nodded and said she could kind of taste them, but on the whole - the garlic, apples, and bacon hide the taste.

This recipe comes from Southern Living: 2008 Annual Recipes. Yes it serves eight, but with a little effort it can easily be cut down for two. When making it for two, I use two small sized of each turnips and potatoes, 1 bacon slice, 1/2 an apple, 1/2 head of garlic (maybe less), a couple of tablespoons of buttermilk, 1/2 tablespoon of butter, and then salt and pepper to taste. This is not a science... so don't worry about exact measurements. Oh yes... and for anyone who doesn't know. To roast garlic you put whole head or whole cloves into a packet of foil with some olive oil. Put in a oven safe dish and bake it for like an hour 350-400F. Your garlic should come out a beautiful golden color and just squish out (after you let it cool - of course).

This also makes the perfect dish to bring to winter parties. It's seasonal and something different than regular mashed potatoes. I made it for a party end of the semester party at a friends house. I even made it vegetarian for the friends party - which just means I cooked the apples in vegetable oil and left the bacon out completely. . Yeah... it's not the same but they all enjoyed it - and I guess that's what Christmas is about? Making others happy?

Did you make any new side dishes for your holiday dinners? Are you mashing roots together and hoping no one notices? Share your tips, tricks, and recipes in the comments section!

Apple Turnip Mashed Potatoes
(Serves Eight)

1 lb turnips, peeled and cut into 1-inch pieces
1 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
3 bacon slices, cut into 1/4-inch pieces
2 medium-sized Golden Delicious apples, peeled and chopped
1/4 cup roasted garlic
1 teaspoon fresh thyme
3/4 cup buttermilk
2 tablespoon melted butter
Salt and pepper to taste

1. Bring the turnips, potatoes, and salted water to cover to a boil in a Dutch oven; cook 15 to 20 minutes or until tender. Drain.

2. Cook bacon in a medium nonstick skillet over a medium-high heat, 5 to 6 minutes or until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon. Saute apple in hot drippings in skillet, 6 minutes or until tender and lightly browned.

3. Combine apples, turnips potatoes, garlic, and thyme in a bowl; mash until blended (will be chunky). Stir in buttermilk and butter. Season with salt and pepper to taste. Transfer to a bowl.

4. Serve immediately. Sprinkle with bacon just before serving.

Merry Christmas!

2010-12-25T04:30:00.000-08:00

The Tiny Tables test kitchen is closed today. However, I will leave you with a photo recap of my holiday season.

Merry Christmas!

Santa's Trail Mix

2010-12-24T04:30:00.000-08:00

Sometimes cookies and milk aren't going to cut it for Santa. He's got a lot of places to go and only a limited amount of time. Early on, we noticed that Santa only took a single bite from his cookie. That's not good! Santa, you have to keep your energy up! Kids all over the world are too excited to have you crash from a lack of sugar.

So my mom, the genius that she was - found the perfect recipe. Santa's Trail Mix! It's got everything Santa could need. Let me refer to you the major food groups at the North Pole - Candy, candy canes, candy corn, and syrup! So for Santa's grab and go snack we have candy galore, with some cinnamon cereal and white chocolate pretzels (just for that touch of saltiness).

This makes a lot! So fill Santa's to-go bag to the top and then dole out the rest to your friends and family.

What will you be leaving for Santa tonight? Cookies? Or are you one of those people who leave veggies? Share your Santa meals in the comments section!

Santa's Trail Mix
(Makes 16 cups)

1 pkg (16oz) M&M's
1 pkg (15.4g) Chocolate-covered raisins
2 pkg (7 1/2g each) White fudge-covered pretzels
6 c. cinnamon graham cereal

Combine ingredients in a large bowl. Store in an airtight container in a cool place.

Turkey and Dressing

2010-12-22T04:30:00.000-08:00

So this is what it's all about! Turkey and dressing. Yes, this recipe calls it stuffing - but here in Alabama we call it dressing. Deal! The wonderful thing about cooking for two - no leftover turkey. (Though if you do have leftover turkey you should make Turkey Curry).

Remember those corn muffins I posted about the other day? Yup... that's right, I used them for this EatingWell Serves Two recipe. This was very simple to make and very tasty! You should probably ask for the cookbook next Christmas, because it NEVER lets me down.

As a group of Southern taste testers sat around the table with me to eat this food, almost everyone agreed that this was good. All in all... there wasn't anything left of my Christmas Dinner - which is why I love cooking the Tiny Tables way!

How do you like your dressing? Simple and classic? Or complex and new? Leave a comment, people!

Turkey and Dressing
(Serves Two)

4 teaspoons extra-virgin olive oil, divided
1 small onion, chopped
1 stalk celery, sliced
2 small, homemade corn muffins or 1 large store-bought corn muffin, crumbled
1 tablespoons minced fresh sage or 1 teaspoon dried rubbed sage
1/4 cup dried cranberries
1 cup reduced-sodium chicken broth, divided
8 ounces turkey cutlets
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1/2 cup dry white wine
1 teaspoon Dijon mustard

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and celery. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add corn muffin and cook, stirring often, until lightly toasted, about 3 minutes. Add sage, cranberries and about 1/2 cup broth and cook, stirring, until heated through, about 2 minutes. Transfer the mixture to a medium bowl and cover with foil to keep warm. Wash and dry the pan.

2. Season turkey with salt and pepper. Place flour in a shallow dish and dredge the turkey in it. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and over with foil to keep warm.

3. Return the pan to medium-high heat. Add the remaining 1/2 cup broth, wine, and mustard. Cook, scraping up any browned bits, until slightly reduced, to 4 minutes. Serve the sauce over the dressing and turkey.

Buttermilk-Herb Mashed Potatoes

2010-12-21T04:30:00.000-08:00

No words are needed to describe this simple side dish from EatingWell Serves Two. It makes just enough for a couple of bites of mashed potatoes. I used chives as my herb. Just make them and enjoy!

Buttermilk-Herb Mashed Potatoes
(Serves Two)

Peel 1 large Yukon Gold potato and cut into chunks. Place in a small sauce pan and cover with water. Add 1 peeled garlic clove. Bring to a boil; cook until the potato is tender. Drain; add 1 teaspoon butter and 2 tablespoons nonfat buttermilk, and mash with a potato masher to the desired consistency. Stir in 1 1/2 teaspoons fresh herbs. Season with salt and freshly ground pepper.

Creamed Spinach

2010-12-20T16:30:00.000-08:00

When you don't have spinach, you can just use kale or probably even collards. This was a popular dish I made last winter. I remember hearing scepticism from the recepient. I think the word "creamed" makes it sound like you are going to dump a can of cream soup into the mix. Not the case at all! This is probably the yummiest way to enjoy your greens and it's the kind of decadence I try to resserve for holidays and special occasions. Butter, heavy cream, and parmesan pretty much cover up the taste of the greens. Eating this everyweek would cause some havoc on my waist line!

This recipe comes from America's Test Kitchen Cooking for Two 2009. (I know everyone is as excited as I am about the 2011 edition coming out in a few months!) You wilt the greens and drain the excess water. Then you saute the onions in butter, add the cream and parmesan, add the greens back and mix. I didn't add a tomato because I didn't have one on hand.

Do you have a recipe that basically kills the nutritional value of the vegetable in it? Point, click, and comment!

Creamed Spinach
(Serves Two)

1 teaspoon olive oil
4 ounces curly-leaf spinach (about 4 cups) stemmed and torn into bite-sized pieces.
1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoons)
Salt
1/4 heavy cream
1 tomato, cored, seeded, and cut into 1/2-inch pieces
1/2 ounce Parmesan cheese grated (about 1/4 cup)
Pepper

1. Heat the oil in a large skillet saucepan over medium-high heat untils himmering. Add the spinach, a handful at a time, until wilted. Continue to cook, stirring frequently, until the spinach is uniformly wilted and glossy, about 40 seconds. Drain the spinach in a colander an dpress on the leaves using the back of a large spoon to release any extra liquid.

2. Wipe out the saucepan with paper towels. Melt the butter in the saucepan over medium heat. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the cream and cook just until warm, about 30 seconds. Off the heat, stir in the drained spinach, tomato, and Parmesan. Season with salt and pepper to taste and serve.

Pan-Roasted Rosemary Carrots

2010-12-20T04:30:00.000-08:00

Another carrot recipe! Perfect for your Tiny Tables Christmas dinner. I found this recipe in Cooking for Two: 2010 one of those America's Test Kitchen cookbooks I love so much. This is a very simple side dish and even if you don't like carrots, you'll probably like these. I watched my taste testers devour these bad boys with no question.

Sure, you could make green bean casserole (hopefully with green beans you froze from the farmers market this summer). But here at Tiny Tables, we're all about enjoying the produce of the season. My carrots were kind of large, so I used three instead of four. The rosemary came from a neighbors yard (they have like three huge bushes - I never pay for rosemary).

Really simple recipe. Basically, you are sauteing the carrots until they get a nice browned look. Then you add the chicken broth and rosemary, cover, and steam the carrots in the liquid until they become tender. Then you take the top off and let the broth evaporate to form this really nice glaze. Voila!

Do you have a recipe that has simple ingredients but flavorful results? Share your recipe in the comments section!

Pan-Roasted Rosemary Carrots
(Serves two)

1 tablespoon vegetable oil
4 carrots, peeled and sliced 1/2 in thick on the bias
Salt and pepper
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
1 small sprig fresh rosemary

1. Heat the oil in a 10-inch skillet over medium-high heat until shimmering. Add the carrots, 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until the carrots are golden brown, 8 to 10 minutes.

2. Stir in the broth and sugar, then add the rosemary sprig and bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally until the carrots are tender, 6 to 10 minutes.

3. Uncover, remove and discard the rosemary sprig, and continue to cook until the liquid evaporates, about 1 minute. Season with salt and pepper to taste and serve.

Old-Fashioned Corn Bread

2010-12-19T04:30:00.000-08:00

Everybody needs a corn bread recipe, but I don't need a pan of corn bread going stale on my counter. Corn bread is one of those foods that I only really enjoy fresh out of the oven. So when I found a Small Batch Baking version of this southern classic, I was thrilled. This would go great with many of the soup recipes I have written about.

These muffins do come out a little dark due to the molasses. So they don't really remind me of traditional southern cornbread, but they are tasty on their own (I tried a few bites before I used them in another recipe). I used a regular muffin pan instead of a jumbo muffin pan and all was okay in the world.

This particular batch is not going to be enjoyed on its own. I'm making this cornbread recipe for another small scale recipe that I will be sharing with you tomorrow! That's right, this recipe is the first in my Christmas Dinner 2010 series! It starts today and ends Wednesday. By then you will have enough recipes to serve the perfect Christmas Dinner for two! Complete with dessert!

How are you spending these last few days before Christmas? Are you done with your shopping? Doing any last minute fun holiday activities? I want to hear all about it in the comments section!

Old-Fashioned Corn Bread
(Serves Two)

1/3 cup buttermilk
2 teaspoons light or dark molasses
White or 1 large egg
1/2 cup yellow or white cornmeal
1 tablespoon sugar
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons unsalted butter, melted

Pan Required:
1 jumbo muffin pan (3/4-cup capacity)

1. Place a rack in the center of the oven and preheat the oven to 450F.

2. Place the buttermilk, molasses, and egg white in a small bowl and whisk to blend.

3. Place the cornmeal, sugar, cream of tartar, baking soda, and salt in a medium-sized mixing bowl and whisk to mix well. Add the buttermilk mixture and whisk just until the batter is blended.

4. Place 1 1/2 teaspoons of the melted butter in each of 2 muffin cups. Spoon the batter into the prepared muffin cups, dividing it evenly between them. Fill the empty muffin cups halfway with water to prevent them from scorching. Bake until the corn bread is crusty around the edges and springy to the touch, 9 to 10 minutes. Remove the muffin pan from the oven, and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the empty muffin cups. Turn the muffins out of the cups and serve hot or warm. (they are best eaten the day they are baked but will keep for up to 1 day in a plastic bag at room temperature.)

My Christmas Tradition | Part Three

2010-12-18T04:30:00.000-08:00

Kristen over at The Frugal Girl wrote a really great post about giving back during the holidays. Specifically, how she is raising her children to give back. I was truly touched and made me happy to have a mother who taught me to do the same.

Kristen shared this amazing video that I am also posting below.

It's a little pompous of me to say that I am downsizing my Christmas when I can't really go all out regardless. But I am not going to disregard my desire to keep holidays simple. Currently, I am trying to take a stand on Christmas that will hopefully stay with me for the rest of my life.

For me, I hope Christmas will always be about tacky sweaters from thrift stores, seeing Christmas movies at the Alabama Theatre, giving to those in need, decorating with my mom's homemade ornaments, eating lavishly with good friends & family, and cooking up sausage balls on Christmas morning.

Do you think about simplifying Christmas? Or do you love the luxury of the season too much to do otherwise? Tell us all about it in the comments section.

Sauteed Chicken with Radishes

2010-12-15T04:30:00.000-08:00

I was actually getting to the point where I had at least one recipe for every vegetable that was coming in the box. Then Grow Alabama put radishes in the box and they wouldn't let me swap them for anything else.

I mean come on, radishes? They are probably one of my least favorite vegetables. I don't care for them in salads and no matter how many times it's suggested - I don't want to dip them into hummus. There just isn't much you can do with these things. And truly... looking for a recipe that actually cooked them was kind of hard. Finding one that was scaled down for two? Even harder!

I finally came across a recipe in a cookbook simply called Cooking for Two. I have used this book before and before I discovered Eating Well Serves Two, it was the one I had the most success with.

This is a very simple recipe, so simple it took me less than 20 minutes to put together. I used actual white wine and regular white vinegar because I couldn't find either Vermouth or any of the suggested vinegars at Western. Mallory had never eaten a radish until I sliced her off a peice the other day. She claims she really liked this recipe. I served it with green beans I froze earlier this summer and sweet potatoes that I baked last week. It was a simple and easy dinner.

Do you like radishes? Do you cook with them? If so, how? Share your tips and tricks for radish cookery in the comments below.

Sauteed Chicken with Radishes
(Serves Two)

Two 6-ounce boneless, skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
4 large radishes, washed for sand and thinly sliced
1/4 cup dry vermouth
2 teaspoons Champagne vinegar, or white whine vinegar
1 tablespoon unsalted butter, at room temperature

1. Place a sheet of plastic wrap on your work surface, lay the two chicken breasts on top with about 4 inches between them, and cover with a second sheet of plastic wrap. Pound the breasts to a 1/4-inch thickness, using the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove from the plastic wrap, season the breasts with salt and pepper, and set aside.

2. Heat a large skillet or saute pan over medium heat. Swirl in the oil, then slip the seasoned breasts into the pan. Saute for 3 minutes, then turn and saute for 3 more minutes, or until lightly browned and cooked through. Transfer to two dinner plates with tongs or a slotted spoon, tent the plates loosely with foil to keep the breasts warm, and return the pan to medium heat without removing any of the pan's residual fat.

3. Stir in the sliced radishes and saute for about 2 minutes, or until they begin to go limp and are very fragrant. Pour in the vermouth and scrape up any browned bits on the bottom of the pan. Bring the vermouth to a simmer, cook for about 15 seconds, just until slightly reduced, then pour in the vinegar. Stir once or twice, then swirl in the butter and take the pan off the heat. Keep stirring until the butter is melted and incorporated into the sauce. Remove the foil from the breasts and pour the sauce evenly over each of them, spooning radishes onto the plates as well. Serve at once.

Nutrition Info:
Calories - 378
Fat - 18g
Fiber - .4g

Shouldn't Italians know about wine?

2010-12-14T04:30:00.000-08:00

I should have known better. Honestly. Especially since something similar happened to Summer just a week or two before this.

It was a particularly cold night. I decided at some point that I wanted to drink wine and watch the Victoria's Secret Fashion Show. I think I like to watch it because it somehow justifies dancing in my room in my underwear. If they can do it on TV, surely I am allowed to do it in my apartment. At this point, I was already in flannel pj pants and an old high school sweatshirt. I debated just pulling on my uggs and just going to the corner store dressed like that, but for whatever reason I decided to put on cute clothes to go buy wine. Complete with scarf and leather boots.

I strut in and go straight for the reds and on my way to get a candy bar I see this really cute guy in a ball cap. We lock eyes and I smile politely at him and don't think anything of it. I check out and go outside and he is parked front and center, in a nice sporty car, with the window rolled down. He asks me if I know how to get to the library. I know good and well this man knows how to get to the library. He then makes awkward conversation about wine and asks me what I am up to. I change the subject and accuse him of knowing where the library was, "Yes... I just wanted to talk to you."

Okay... did I mention he has an accent!? And I can't place it. Is it French? It's not Spanish. Who knows! But this accent ups his cuteness level... by a lot. So I did something I NEVER EVER do. I gave my phone number to a complete stranger. Why the hell not? I am single, about to go drink wine and watch lingerie models. I think I was due for a little shake up.

"Is this your real number? Let me call and see if it rings." Um... sure. Perhaps that should have been a sign, he knows he needs to check to see if a girl is lying. I laugh it off and I save his number. "What's your name?" I ask. He says JP. "Just JP?" He smiles and nods. Okay... whatever. I am completely flattered and feeling pretty good. I skip home to tell my room mate all about it.

So after a couple of days of texting and a phone call or two, I found out he is some kind of medical researcher at UAB. He says he is from Italy and new in town. He is also asking me all about wine during the day. "Are you drinking right now?" Um, no. It's 1:30 in the afternoon. He also starts asking about different types of wine. Hmmm... I just feel like any Italian should know about wine. The room mate and I decide that perhaps that's a cliche stereotype. Neither of us had ever made cornbread or fried chicken, so we shouldn't expect Italians to have vast knowledge about wine.... but perhaps we were both wrong.

So then we go on a coffee date. And that's when it crashed and burned quickly. He was a lot less cute with out the hat on and he was asking all the wrong questions within the first 30 minutes of the date. "So why are you single? What's wrong with you? Haha." You could hear crickets chirp. "How long did your last relationship last? Why did you break up?" For Christ's sake! You'd think after I gave him the run around on the first two questions he would have stopped. It was at that point I quit caring about anything he had to say. However, I am too nice to just walk out and decided to finish out this date. It was also revealed to me that he was raised in Prussia, which explains why I had no idea what accent he had. At this point I am not even sure if he was really Italian, I had to pee, and I was tired of walking around Five Points pretending to care.

Le sigh. I went home completely dejected and prepared never to date again.

I think this is karma for wearing my "Cute and single" Halloween costume in front of my ex boyfriend. Basically, I wore a typical going out outfit with a question mark pinned to my shirt. The purpose was for a man to ask "What are you?" so that my reply would be "Cute and single!" If I wanted good dating karma, perhaps I should have been classy enough to lie to my ex about my costume.

Do you ever have moments in your life where you stop and think Is this really happening to me? You must tell me all about it in the comments section.

Carrot Salad

2010-12-12T07:26:00.000-08:00

It's party season. Amazingly, this puts me in an awkward position. My collection of recipes is growing quickly, but I don't have many recipes that I can throw together quickly for a holiday party. Enter carrot salad debate.

So... I had never eaten carrot salad in my life. It was something you'd see on salad bars or on the plates of the old church ladies. It looked weird and gross. It usually has raisins in it and a creamy dressing which gives it this weird glossy look that says "this is disgusting". But... I found myself with some carrots in my fridge that desperately needed to be used up. I debated on just cooking them and tossing them with butter and brown sugar, but for whatever reason - carrot salad was calling to me.

So I did it. I freaking made carrot salad. And you know what... it's not that bad! Yes, it wasn't gobbled up completely - but I would say that everyone gave it a fair shot and I even witnessed someone going back for more. So that was good enough for me! This is a Barefoot Contessa recipe that I pulled off the Food Network's website. I think what stood out to me in this recipe was the pineapple and lack of Indian spices. Apparently the rage of carrot salad is "Indian spiced". I will say that this would taste pretty good wrapped up in a tortilla with some turkey. This recipe also claims it serves two or three, but that's only if you are going to be eating a large amount. I thought it would be perfect for a dinner party because everyone would just want a spoon full so they could leave room for the other goodies. In fact, I calculated nutrition info as 6 servings. Because honestly, who is going to eat half a pound of carrot salad?

This was also super easy to make. No cooking required! Every home cook has a bag of carrots sitting in the fridge, so this is perfect when you realize at 6:15 you didn't prepare anything for your 7:00 party. I used yogurt instead of mayo for my mayo hating friends and I used regular raisins instead of golden because they were in my pantry. I used fresh pineapple because I have a good enough knife to cut it and it's in season right now. You could buy the pre-cut fresh or canned pineapple and it should be just fine. I shredded carrots in my (very) old Salad Shooter, plumped up the raisins, and dumped all of it with the dressing mix in a bowl and mixed it together. I added a lot more pineapple than was called for in the recipe, because I figured if anything people could pretend to like it by eating the pineapple. Ta da! And I was ready to go out the door.

Have you found yourself making or eating something you relegated to retro recipes? The kinds of things you always saw grandma loving, but swore you'd never eat. Did you realize that they aren't that bad? Share your retro food finds in the comments section!

Carrot Salad
(Serves Six)

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

3. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve

Nutrition Info:
Calories - 167
Fat - 9g
Fiber - 3g

My Christmas Tradition | Part Two

2010-12-11T07:05:00.000-08:00

I previously spoke about my Christmas tradition of giving to an Angel Tree organization every year. This year I chose a little 10 year old girl (through AIDS Alabama) and realized quickly that this was going to be an overwhelming expense for my room mate and I. For two struggling 20-somethings, it was starting to look daunting. However, I have some really amazing friends! Together - Mallory, Britney, Summer, Jennifer, Lindsay, Molly, Meghan, Kelly, Tara, and I were able to give this girl a great holiday! Everyone chipped in what they could and together we were able to get everything on this girl's list and more! Thanks to everyone who donated to the cause! Below are pictures of what we were able to give our sweet little angel! I am sure this will help her have a very merry Christmas!

Merry Christmas!

Turkey Curry with Carrots and Green Beans

2010-12-07T04:30:00.000-08:00

Okay honestly... I stumbled upon this recipe while thumbing through a cookbook. Usually, when I have a cookbook checked out from the library I am hunting for ingredients that I have on hand. But sometimes I just flip through page by page to see if there is something I might want to make once the vegetables come into season or something that might be a good pantry recipe. This usually happens when there is nothing on TV, it's cold outside, and I just want to be quiet. It's usually good times.

So... when I found a recipe in Cooking for Two: 2009 that included leftover turkey and gravy, I knew I had to keep reading. It also said the magic word 'Carrots', because I currently have a small collection I need to use up. Then it said the word that sometimes makes me cringe - curry. Whenever I see curry I always scan to see if we're talking Thai curry or Indian curry. I love Thai curry, could eat that stuff all day long. But I am still warming up to Indian curry. (Thanks to my friend, Joseph - front runner of I Believe in Birmingham, for sending me this fun little link.)

And I am not really sure if it's the taste I don't care for or the lingering smell in my apartment. But I am usually hesitant to try curry dishes. However, I had some leftover turkey and gravy from Thanksgiving. Forced upon me by my family who always cooks too much (don't ask me why we cook a ham and a turkey, we just do!). And I had everything else needed for the recipe, except cilantro. I went sans cilantro this time. I used dried ginger instead of fresh. And even though the recipe specifically said not to use low fat or fat free yogurt, I did. I just put the yogurt in a paper towel lined colander to drain off some extra liquid. I was excited to use some green beans I froze this summer when I was swimming in produce. It's smart to think ahead.

This is an America's Test Kitchen recipe and shame on me for doubting them! It turned out quite yummy - both my room mate and I gobbled it up with no problem. It makes quite a bit of food, but I served it with rice. So now we have a little bit leftover.

How do you use up leftover turkey from holday feasts? Please tell me all about it in the comments section.

Turkey Curry with Carrots and Green Beans
(Serves Two)

2 tablespoons vegetable oil
1 small onion, halved and sliced thin
1 carrot, peeled and sliced 1/4 inch thick
2 tablespoons raisins
4 teaspoons curry powder
Salt
2 teaspoons grated or minced fresh ginger
1 cup low-sodium chicken broth
1/2 cup gravy
3 ounces green beans, cut into 2-inch lengths (about 1/2 cup)
10 ounces cooked turkey, shredded (about 2 cups)
1/3 cup plain whole-milk yogurt
2 tablespoons chopped fresh cilantro

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, carrot, raisins, curry powder, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the ginger and cook until fragrant, about 30 seconds.

2. Add the broth, gravy, and green beans. Bring to a simmer, cover, and cook until the green beans are tender and the mixtures has thickened slightly, 8 to 10 minutes. Stir in the turkey and cook until heated through, about 2 minutes. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve.

Nutrition Info:
Calories - 411
Fat - 20q
Fiber - 5g

Multi-Grain Pilaf

2010-12-06T04:30:00.000-08:00

I am not really sure when Rice-A-Roni became a household name, but I know that my mom bought a lot of it (along with their kissable cousin, Pasta-Roni). However, when you are trying to eat healthier, less-processed foods, San Fran's treat rarely makes an appearance in your buggy. And I've been to the foggy city, they aren't exactly preaching the rice-a-roni dream. Thankfully, there are organizations out there developing recipes for healthier alternatives! I found this recipe for Multi-Grain Pilaf from Eating Well.

I first made this side dish with my previously talked about lamb and lebanese beans recipe. The pilaf was the perfect compliment to the meal and I knew then that I would be making this many times in the future. I finally made it again to go with my recent slow cooker meal. It also fit perfectly with that meal.

Now, it serves 6 - but I have cut the recipe both times with no problem. I've also used regular brown rice and regular white rice. I am trying to use up this bag of white rice I have, so eventually I'll be able to have brown rice again. Also, when I say regular - that means it's not the quick cooking variety. So... I usually have to double or tripple the cooking time, and usually add a little more broth. However, if you have quick rice - I don't see how this would take anymore time than cooking a box of rice pilaf. It's cheaper and tastier to make this.

Have you made homemade versions of mainstream conveience items? Please share by leaving a comment!

Multi-Grain Pilaf
(Serves 6)

2 teaspoons extra-virgin olive oil, or canola oil
1/2 cup broken whole-wheat spaghetti pieces
1/3 cup finely diced onion
1 14-ounce can reduced-sodium chicken broth
1 cup instant brown rice
1/4 teaspoon salt
1 bay leaf
1 tablespoon chopped fresh parsley

1. Heat oil in a saucepan over medium-high heat. Add pasta and onion; cook, stirring, until starting to brown, about 3 minutes. Add broth, rice, salt and bay leaf; bring to a boil. Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender, 10 to 12 minutes. Let sit for 5 minutes. Discard the bay leaf. Fluff with a fork and stir in parsley.

Braised Pork Chops with Turnips and Apples

2010-12-04T08:54:00.000-08:00

First off, I am posting this as pork chops because that's the meat listed in the recipe. I didn't have pork chops, so I decide that chicken thighs (with skin and bones) would have to work.

I will take this moment to talk about how much I love a good boned meat (ooh la la...). I am effing tired of boneless skinless meat. I know I know, it's healthier, cooks faster, and generally easy to use in recipes. However, my aging taste buds are craving something with a deeper flavor. Bones provide wonderful flavor, and if you save them you can make homemade broth. There is also something great about tearing meat off a bone.

What I also love about this recipe, is that it embraces a winter root vegetable. Since my family never ate a lot of greens, I never saw the root. Last year at some point I just received the roots and I actually had to use the Internet to identify them. The little purple and white bulbs smell kind of bitter when you peel and cut them, so you might be hesitant to try them. Don't be! I am always shocked at how much I enjoy turnip roots.

This recipe is another from Not Your Mother's Slow Cooker: Recipes for Two. All you do is sear the meat, saute the onions, and them dump everything into the slow cooker. Then you can go to work or clean up your apartment, or just sit on the couch all day like I did.

As for changes to the recipe, I used chicken thighs instead of pork. I used half of a white onion in place of the shallots, and I used low fat sour cream instead of cream fraiche.

The flavors come together nicely. The chicken was great and I could imagine how good a pork chop could be as well. The apples kind of lost their shape, but the turnips held together nicely. I served it alongside some multi-grain pilaf and dug in. Yummy!

Are you tired of boneless skinless meat? What are some of your favorite winter vegetables? How do you use them in the kitchen? Please share with us in the comments section!

Braised Pork Chops with Turnips and Apples
(Serves Two)

Cooker: 1 1/2 to 2 quart
Setting and Cook Time: LOW for 6 to 7 hours

1 tablespoon olive oil
1 tablespoon unsalted butter
Two 1-inch thick boneless center-cut pork chops or shoulder chops
Salt and freshly ground black pepper to taste
2 shallots, sliced
1 tart cooking apple, peeled, cored, and sliced into wedges
1/4 cup apples juice or apple cider
2 teaspoons Dijon mustard
2 to 3 tablespoons creme fraiche

1. In a heavy skillet over high heat, melt the olive oil and butter together and quickly sear and brown the pork chops on both sides. Place in the slow cooker. Sprinkle with salt and pepper.

2. Quickly saute the shallot in the pan and place in the slow cooker, along with the apple and turnip. Blend the apple juice with the mustard and pour into the crock. Cover and cook on LOW for 6 to 7 hours, until the meat is tender.

3. Transfer the chops, apples, and turnips to a platter. Turn the cooker to HIGH and whisk in the cream fraiche. Add salt to taste and pour the sauce over the pork. Serve immediately.

Risotto with Pancetta and Potatoes

2010-12-03T03:00:00.000-08:00

Winter means potatoes! And right now... I have more sweet potatoes than I know what to do with. I am probably going to make a double batch of Black Bean and Sweet Potato Burritos and freeze them on a pan before I put them in a zip top bag. Doing this keeps them from sticking together and then the room mate and I can just eat them on nights when I start bitchin' about cookin'. (Don't worry, that happens maybe once a week!) Freezing stuff like that allows me to save money, reduce food waste, and have perfectly portioned meals for one or two!

But... today's recipe actually uses some white potatoes. This nifty little recipe came from Not Your Mother's Slow Cooker: Recipes For Two. I used it earlier this summer to make Corn Risotto. That was so good I decided to give another one of their risotto recipes a try, potato and pancetta risotto.

This is super easy to make. You melt butter, cook onions and bacon, stir in the potatoes, and then the rice. Once the rice gets glossy, you dump it in your slow cooker, pour broth on top, turn on the cooker, and walk away!

However, I had the same problem with my last risotto. I think it was over cooked. The recipe says 2 to 2 1/2 hours. But I think for my slow cooker, it really only takes 1 1/2 hours. But... every slow cooker is a little different. I used bacon instead of pancetta and use dried parsley instead of fresh. My room mate liked it a lot, and I liked it more once I put a little balsamic vinegar on it (don't ask me why I did that - it just sounded right!).

This meal is perfect for anyone who gets off work between 3-5 or a great weekend dinner. For 9-to-5ers, you'd be pushing it to make this a weeknight meal. Unless you eat dinner around 7:30 (which is about the time I ate this). It takes a little planning. This is perfect for anyone who keeps a nicely stocked fridge and pantry. I didn't have to make a special trip for anything. It makes enough for two large servings, or 3-4 regular servings (depending on how carb conscious you are). That's my second complaint with this book, it says it's recipes for two... but still calls for quite a bit of food. A lot of the recipes still call for 1 pound of meat?! Hello, that's like 4 servings of meat!

But that's not the point! This is super tasty and comforting, which is perfect for these first few days of winter we've been having!

Do you have a favorite winter risotto recipes? Did you make them at home or out? Please share in the comments section!

Risotto with Pancetta and Potatoes
(Serves Two)

Cooker: 1 1/2 quart
Setting and Cook Time: High for 2 to 2 1/2 hours

2 medium-size russet potatoes, peeled and diced
1 tablespoon unsalted butter
1 small onion, finely chopped
1 to 2 slices pancetta, diced
1 cup Arborio, Valone nano, or Carnaroli rice
3 cups chicken broth, canned or homemade
Pinch of salt
2 tablespoons chopped fresh Italian parsley
1/3 cup grated Parmigiano-Reggiano cheese, plus plenty more for sprinkling

1. Place the potatoes in a colander and rinse with cold water; let drain. In a small saute pan over medium-high heat, warm the butter. Cook the onion and pancetta until soft and translucent; do not brown. Lower the heat to medium and add the potatoes; cook for 10 minutes, stirring to coat all sides of the potatoes and prevent sticking. Add the rice and cook for another minute, stirring, to coat the grains. Scrape the mixture into the slow cooker with a heatproof rubber spatula. Add the broth and salt.

2. Cover and cook on high for 2 to 2 1/2 hours, until all the liquid is absorbed but the rice is still moist and that potatoes have softened to a mashing consistency. Stir in the parsley and the cheese. Serve immediately, spooned into bowls with more cheese sprinkled on top.

My Christmas Tradition

2010-12-01T04:30:00.000-08:00

December is here! Christmas season is upon us! Woo hoo! Christmas and the holiday season is the most popular time of year to give back to organizations. I've seen more can drives, angel trees, and bell ringers in the last month than I've seen in the last six months. I was raised to be a community participant. I currently volunteer regularly at the Birmingham Museum of Art and then some major events through the year. I love finding new ways to give back to my community.

However, every year for as long as I can remember. My mother ALWAYS did the Angel Tree. I distinctly remember driving with her to the mall two days before Christmas to snap up any angels that were still left hanging on the tree. Now let me explain something to you, my mom was single and raising two girls in rural Alabama. We didn't have money to throw around. But my mom tried very hard to make us understand that as hard as it was for us, there were people - KIDS - that had it worse.

That moment has stuck with me, so I always make a point to participate in an Angel Tree every year. So this year while at J Clyde with my roommate, I noticed a tree on the bar with little cards hanging on it. I knew instantly what it was and after some discussion with Mallory, we decided to help a 10 year old girl.

This was a break from the norm for me. I typically choose babies or toddlers because I love shopping for cute little outfits. And really... I can't have that awkward diaper conversation in the baby aisle enough (Miss lady mom with your drooling big headed baby.... What kind of diapers do you buy?). However, I have a little cousin who is nearly the same age as my Angel. My (second) cousin is an awesome little girl with a super cute sense of fashion. And I couldn't let this Angel not have a fantastic holiday!

So me, my roommate, and a few of our friends are all chipping in to give some joy to this little 10 year old girl. And this is my favorite Christmas tradition. I know one of the new trends is to give gifts of donations instead of a traditional gift. I think that's okay. If you are looking for a way to downsize your Christmas, then I think this would be an excellent way to do it (especially if your homemade ornaments look something like mine). My family is fortunate enough to have more than we need, so I am going to give to someone who needs it more.

This year I am actually participating in the Holiday Wish Program for children affect by AIDS. The program is being run by AIDS Alabama. It's not too late to help them out! Check out their website.

How will you be giving back this holiday? Please share in the comments section!

Pasta with Beans and Greens

2010-11-29T04:30:00.000-08:00

Sometimes life can get a little overwhelming. You find yourself curled in the bed with a massive headache because you are thinking too hard about how to fix things out of your control. When that happens... comfort foods are needed!

Fall and winter are the season for comfort foods. And since I've been giving you soup after soup recipe, I thought it might be time for something a little different. PASTA! I realize now that I so rarely cook with pasta anymore. Well, I occasionally cook up some pasta and throw a little tomato sauce on it - but that's nothing to write home about. The name of the recipe is actually Whole Wheat Pasta with Beans, Greens, Pancetta, and Garlic Bread Crumbs. I have of course shortened it due to time constraints. This recipe comes from Cooking for Two: 2009, it's an America's Test Kitchen cookbook. ATK is probably the best group of cooks out there. I love their cookbook because they always explain the trial and error process that it took to get this recipe right. I thank them for doing all the work for me!

Word to the wise... don't wait till 8:00 PM to throw this meal together. Or you wont get to eat until 8:50-9:00. This isn't a meal you throw together, it takes some time. Remember, you gotta prep the greens and that means removing the stems, soaking the grit off, and then chopping it up. However, I think it would be a great meal to cook for someone you want to have a nice evening of conversation with. I didn't drink wine, but this meal definitely was calling for it.

I followed the recipe exactly. The only substitutions I had to make were for the fontina cheese and pancetta. I couldn't find Fontina at Publix, so I just used some asagio that I had in my fridge. And why buy pancetta when I have perfectly good bacon in my frdige. It was still delicious. I liked how there was no "sauce", but it was still moist and flavorful. I also poured out some of the bacon fat, because there was a lot leftover. I used about 4 slices, next time I might just use two. Because you actually don't ever put the pancetta/bacon back into the dish. I just ate them while I finished cooking. It was 8:30 and I was starving. This dish gives two very generous servings. I had no time wolfing down half of it (cause remember, beans and greens are not that heavy). However, it could easily be stretched out to three servings if you serve it with a nice sized salad and dessert.

What's your favorite winter pasta (or just pasta) dish? Please share in the comments section. Or just stop by and tell me hi! I like to know who is reading.

Pasta with Beans and Greens
(Serves Two)

1 slice high-quality white sandwich bread, torn into pieces
4 teaspoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
Salt and pepper
1 1/2 ounces pancetta, cut into 1/2-inch pieces (about 1/4 cup)
1 small onion, minced (about 1/2 cup)
1/8 teaspoon red pepper flakes
1/2 large bunch of kale or collard greens, stems trimmed, leaves chopped into 1-inch pieces (about 7 cups)
3/4 cup low-sodium chicken broth
1/2 pound whole wheat spaghetti (See note)
3/4 cup drained and rinsed canned cannellini beans
2 ounces fontina cheese, shredded (about 1/2 cup)

1 Pulse the bread in a food processor to course crumbs, about 7 pulses. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 teaspoon of the garlic and continue to cook until the bread crumbs are dark golden brown, about 1 minute. Season with salt and pepper to taste and transfer to a small bowl. Wipe out the skillet with paper towels.

2. Add the remaining 1 teaspoon oil and pancetta to the skillet and cook over medium heat until the pancetta is crisp, about 5 minutes. Transfer the pancetta to a small bowl, leaving the fat in the skillet. Add the onion and 1/4 teaspoon salt to the skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes.

3. Stir in the remaining 2 teaspoons garlic and pepper flakes, and cook until fragrant, about 30 seconds. Add the greens to the pan and toss with tongs until they begin to wilt, about 2 minutes. Add the broth, cover, and simmer, tossing the greens occasionally, until they are tender, 10 to 15 minutes.

4 Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon of salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

5. Stir in the beans into the greens and let warm through, 1 to 2 minutes. Add the greens mixture and fontina to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve, sprinkling individual portions with bread crumbs.

Rockin' Around The Christmas Tree

2010-11-26T04:30:00.000-08:00

It's now officially okay to put up your decorations. For any of those you who started early, shame on you! While I am not currently home to decorate my own apartment, I will be soon! No cats to get in my way there! I am so excited because my excursion home will most likely allow me to bring back some of my beloved Christmas decorations. As most sentimental people will say, Christmas is often bitter-sweet for anyone who has lost a loved one.

My mother made the holidays extra special, but Christmas was her forte. Our house would get completely redecorated until December 31st. I am talking down to the trash can in the bathroom. As I got older I would describe it to friends as "It looks like Santa threw up in my house." But that was what made Christmas so much fun, it was just completely over the top, kitschy, and completely mom.

It never ceases to amaze me how long it's actually been since I've seen her. In fact I had the biggest blip I've had in a long time. I was talking about going home for Thanksgiving and I actually said, "I can't wait to see my mom." It took me completely by surprise and it really shows you how much a parent's imprint can't be removed.

I am looking forward to sitting down with my sister and going through mom's decorations. It will be interesting to see what random little item brings back the strongest memory. My taste (and appetite for that matter) for Christmas decorations aren't the same as my mom, but whenever I hang an ornament on the tree I can still hear her saying "don't forget to hang some on the back".

But besides that... I wanted to tell you that in terms of Christmas Music, I always keep it simple. Sure, I've bought a few CDs here and there and I tolerate the music on the radio. But for the most part, I can't stand modern pop Christmas. For as long as I can remember, we have been listening to The Time Life Treasury of Christmas (volumes 1 and 2) from the late 1980s. We had the records people! Mom would crank it up the day after Thanksgiving and we would be going to town putting out wreaths, dishes, and door hangers. I like the music collection because it really has a frozen in time feel. And I will be listening to it from now until Three Kings Day!

Kitchen Closed

2010-11-25T04:30:00.000-08:00

Happy Thanksgiving!

Normally I am always talking about how to cut recipes down or just preparing meals for two. But today there will be no such thing. Today I will be digging into large casserole dishes filled to the brim and enjoying every bite with my family and friends. Today I have no desire to do anything on a small scale.

Don't worry though, I am working on some holiday recipes for two that I hope to post up the week before Christmas. Those menus come in handy for small families, for those of us stuck away from home, or someone simply opting for a simple holiday.

And here is a picture of my clean kitchen (view from the dining table). In case you were wondering what my kitchen looked like. I am actually going to start trying to organize and decorate it a little better, so consider this a before picture.

Grits and Greens Casserole

2010-11-23T04:30:00.000-08:00

This is probably my last greens recipe for a while (one can hope). Now that I've gathered up some recipes I like, I'll probably just recycle those for a while. You'd think from the way I've been carrying on that I don't care for greens. Honestly, until this season I only really ate spinach. I'd eat a green if it was served to me, but I didn't go out of my way to cook them. I think also is that it's hard to cook the way I want to (one to two servings at a time) when you literally have a bushel of greens in your fridge. And every day I open the fridge they look a little sadder, forcing me to cook double batches or large serving recipes to use them up.

However, at the time I made this Eating Well recipe I was actually able to cut the recipe in half. But let me tell you, my excitement about this recipe could hardly be contained. Everything in it was something I liked grits, greens, cheese, and bacon! (Once again, this recipe could easily be made vegetarian with a few modifications.) It seemed a little odd to make this and I was really worried it would turn out gross, but I was quite pleased with the results. I served it with ham steak and salad and asked my friend Linc to come share this meal with me. He seemed to enjoy it, and Mallory enjoyed the ham and salad part. I actually ate the leftovers with a fried egg, and it was a great breakfast/brunch kind of thing!

Do you make any strange casseroles that sound like they'd be horrible (IE tater tot casserole), but are actually really tasty? Please tell me all about it in the comments section. If anything, just say hi and let me know you actually read this.

Grits and Greens Casserole
(Serves Six)

4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 cups reduced-sodium chicken broth or vegetable broth, divided
1/4 teaspoon salt
16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp Cheddar cheese, divided
1/4 cup prepared salsa
1 large egg, lightly beaten

1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.

2. Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.

3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.

4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.

5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).

6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

Sweet Potato and Black Bean Chili

2010-11-22T04:30:00.000-08:00

Getting tired of soup season yet? I didn't think so. So today's recipe is another winning combo - black beans and sweet potatoes. Honestly, I could probably just eat both of them cooked and mashed together by themselves. Remember recently we tried out Sweet Potato and Black Bean Burritos - and they were a hit with all who tried them. I was tempted just to make those again, but when I sit down to watch some TV I like the easiness of bowl in one hand spoon in other. It works well.

I also amazingly didn't have to use canned tomatoes. There are still tomatoes in my box? I am really perplexed by this, but I am going to attribute it to our Indian Summer we had this year. Did you know... an Indian Summer is classified by the unseasonably warm temperatures after the first frost that makes the leaves change colors. I did feel strange crunching leaves on the sidewalk with my flip flops. Oh the joys of the South! Back to the tomatoes... because they weren't canned, I added them a little earlier in the simmering process to give them time to break down and flavor the soup.

I topped it with a little sour cream and shredded cheddar. It was super filling and tasty. The chili was made for two servings, but my girlish appetite probably will be pulling three out of this bad boy. The last little bit might have to be eaten with a grilled cheese.

Do you have any out of the norm chili recipes you'll be making this winter? Do you let yours sit in the fridge for seven days before it's ready to be served? Please share in the comments section.

Sweet Potato and Black Bean Chili
(Serves Two)

2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon ground chipotle chile
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons fresh cilantro

1. Heat oil in a large sauce pan over medium-high heat. Add onion and sweet potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, ground chipotle, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from heat and stir in cilantro.

Recipe from Eating Well Serves Two.

Collard Green & Black-Eyed Pea Soup

2010-11-21T04:30:00.000-08:00

-My friends, the recipes for greens never ends! I find myself singing the song from the musical Into The Woods... ♪Greens, greens, and nothing but greens!♪. After working with them, I have realized that I really enjoy collards, kale, and of course spinach. Sadly, mustard and turnip greens don't always substitute well in recipes. However, no substitutions were needed for this Eating Well recipe. If you recall I talked about how collards were often just lumped into Southern Cuisine and recipes I have found played around with that. Collard Green and Black-Eyed Pea soup couldn't sound more Southern. And once you read the recipe and realize there is bacon in it you know you've found a winner. (On a side note, this recipe easily adapts to a vegetarian by changing the broth and skipping the bacon or substituting soy bacon).

This recipe is not for two, but I divided it into freezer bags with two servings in each bag. They are now frozen and will be enjoyed later. I've never been a huge fan of canned soups, so having frozen soup in two serving portions is super nice. Perfect for Sunday lunches when I don't want to cook. I was able to use not only collards from my box, but also carrots. I had no taste testers to give me feedback (my room mate shys away from cooked greens) but I really enjoyed the soup and will make it again when I have collards.

The only thing I changed about the recipe, was that I just made regular cheese toast with whole wheat sandwich bread and Swiss cheese.

I find that I've been making a lot more soups this year than I have in the past. What are your favorite soups you make at home? Please share in the comments section.

Collard Green & Black-Eyed Pea Soup
(Serves 6)

1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 cloves garlic, (4 sliced and 1 whole), divided
1 sprig fresh thyme
1/4 teaspoon crushed red pepper, or to taste
4 cups reduced-sodium chicken broth
1 15-ounce can diced tomatoes
5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
1 15-ounce can black-eyed peas, rinsed
6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded Gruyère or Swiss cheese
2 slices cooked bacon, finely chopped

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.

2. Position rack in upper third of oven; preheat broiler.

3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Orange Spice Cake with Orange Cream Cheese Frosting

2010-11-20T04:30:00.000-08:00

Orange overload! I've always liked oranges, but in cake form I knew I would love them more! It's been too long since I posted a baked dessert. And as always, I am inspired by the fruit of the season. I have no doubt that orange peel desserts started to stretch the precious treat that was an orange. Which makes me happy to enjoy this cake in a seasonal fashion. This is also my first spice cake. My mother never made them much, and if she did somehow spice cake doesn't sound as yummy as chocolate. But now that I am older, I have learned to enjoy cake in all its forms.

I am using once again, Small Batch Baking. A great cookbook with scaled down desserts. I love it because I don't have to bake a huge cake that I either eat for breakfast, lunch, and dinner or that I end up throwing away because no one is around to help me eat it. The book advocates baking in the can method that I have talked about before (see carrot cake post here), but I normally do cupcakes to spread out the servings a little more. This time I did mini cupcakes because I wanted a cute bite sized treat that I could enjoy after meals this week.

I also think if you are planning a small Thanksgiving (family of 6 or less), that these would be perfect to make (in mini cupcake form), because everyone always "just wants a bite" of all the desserts. I think a small batch of something that gets eaten completely is better than bringing a whole cake that goes home half eaten. And it's always nice to run out and to hear people say "Oh I wish there were more." You know then, you've got yourself a winner.

Or if it's just gonna be two of you celebrating together. Go ahead and make the larger cupcakes or the mini layer cakes. The "spice" part reminds me of pumpkin pie, but the orange adds a refreshing flavor to the holiday. I've been enjoying these little bites for the last few days. I don't keep cake in my house, so these have been nice little treats.

Do you have any orangey or spicy desserts you are going to make these season? Please share in the comments section!

Orange Spice Cakes
(Makes two mini layer cakes)

4 tablespoon (1/2 stick) unsalted butter, at room temperature, plus more for greasing cans
1/2 cup all-purpose flour, sifted, plus more for flouring cans
1/4 cup buttermilk
Yolk of 1 large egg
2 teaspoons grated orange zest
1/c cup sugar
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
Orange Cream Cheese Frosting (recipe follows)

Pans Required:
Two 14- or 14.5-ounce cans
1 baking sheet

1. Place a rack in the center of the oven and preheat to 325F.

2. Lightly grease the insides of the cans and dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.

3. Combine the buttermilk, egg yolk, and orange zest in small bowl and whisk to mix.

4. Place the flour, sugar, baking soda, salt, cinnamon, nutmeg, cardamom, and ginger in a medium-sized mixing bowl and whisk to blend well. Add the butter and half of the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture; then beat on medium speed for 20 seconds. Scrape down the sides of the bowl.

5. Spoon the batter into prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, 30 to 35 minutes.

6. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Turn the cakes upright and let them cool completely on the rack.

7. To frost the cakes, cut each one in half horizontally. Spread a layer of the Orange Cream Cheese Frosting about 1/4 inch thick on the cute side of one cake half and then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. (The cakes can be made 1 day ahead and refrigerated, covered. Let them return to room temperature before serving.)

Orange Cream Cheese Frosting

(Makes 1 cup)

4 ounces cold cream cheese

2 tablespoons unsalted butter, at room temperature

3/4 cup confectioners' sugar

1 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

1 tablespoon thawed frozen orange juice concentrate

Place the cream cheese and butter in a medium-size bowl and beat with a hand-held mixer on medium speed until blended, 20 seconds. Add the sugar, orange zest, and vanilla, and beat to mix. Then add the orange juice concentrate and beat until the frosting is fluffy, 1 minute. Use right away, or cover and let stand for up to 1 hour before using.

Citrus-Scented Black Bean Soup with Chipotle Cream

2010-11-19T04:30:00.000-08:00

I want to call this a pantry recipe, but I am not sure it is. I happened to have everything I needed except cilantro and I decided, even though it hurt my soul a little, that we would just go with out it. I also needed a much needed break from greens (see posts here, here, and here! - and that's not even all of them yet). So I went for a black bean soup that I knew Mallory and I would enjoy while watching one of our favorite shows, Big Bang Theory. I also had tons of oranges from my box that needed to be used. The seasons really do determine how I cook.

This is a straight forward recipe and I did only some minor changes. I left out of the cilantro like I said, but it was really only because of a time crunch. I also used cayenne pepper instead of chipotle because that's what I had in my pantry. I also just completely opted out of the green onions and decided they would be no real sacrifice I do not have a micro plane (aka zester). So I actually have to carefully peel off the skins of citrus with a vegetable peeler and then dice it up as fine as I can. I am on the hunt for one at the thrift store, until then... this will do. I also didn't puree it until smooth, but rather used my immersion blender to get it to a nice chunky state.

I actually have a really fun citrus recipe planned, but you will have to wait! Do you use citrus to cook with? Please share in the comments section!

Citrus-Scented Black Bean Soup with Chiptole Cream
(Serves Two)

1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
2 teaspoons ground cumin
1 15-ounce can black beans, rinsed
3/4 cup water
1/2 teaspoon freshly grated orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream, divided
Pinch of ground chipotle
2 scallions, thinly sliced

1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice, and 3 tablespoons sour cream. Puree until smooth (use caution when pureeing hot liquids).

2. Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.

Recipe from Eating Well Serves Two.

Tiny Tables Expansion Pack

2010-11-18T04:30:00.000-08:00

I recently added the line to my header... "and living on a smaller scale." I felt it was time to share more about my philosophy on life, not because I have anything great to say about it - but because it's something in my life that I am constantly working to make better. I am actually in a place where I feel I have my feet on a solid path (in terms of small scale living - I wish I was so secure in other areas!), it's now about taking the steps forward. So this should be fun! It should be more like tips and tricks rather than preaching. At least that's the goal.

I actually started cooking because I was trying to reconnect with my food. I should say "connect", because reconnect implies that I was once connected. I only got a smidge of it from my granny. I can remember snapping green beans into big buckets of water and her making muscadine jelly. That woman really knew how to pinch pennies and is my personal example of small scale living. So as an adult who was looking to really take a leap into something that might really impact my life, I chose food. So over the last year I have met all the seasons bounty and can appreciate each season. This eventually lead to Tiny Tables, a blog that's supposed to be sharing with people how to enjoy fresh seasonal foods when it's just one or two people.

Future Topics: Bicycling, sustainable farming, community, non-consumerism, livable cities, gardening, and frugality.

Are any of you making steps to living on a smaller scale? Is it because of the economy, environment, or maybe some of both? Or are you like me and just a country girl trying to merge your past into this here city life?

This is me and the Pink Lady.

Pizza Night

2010-11-17T04:30:00.000-08:00

I am not sure if some of you realize this, but I sometimes find it a pain to take pictures of the cooking process. But since I know (as a blog reader) everyone likes to see the process, I do it. It's all for you! Though sometimes I don't take pictures. And pizza is certainly one of those times that if you need me to explain how it's made - then there isn't much hope for your future as a cook. It's okay... I'm single. ;) (Statement for men only, sorry girls!)

You know whats also great about homemade pizza? I don't ever mind making more than two servings of it, because cold pizza is one of by absolute favorite leftovers.

This week: The sauce was just some simply garlic and chili infused olive oil. The pie was topped with Cherokee Purple tomatoes, grilled chicken, feta, and red onions.

Next up... a variation on the butternut squash pizza my girls Summer and Jen made!

What was on your pizza this week? Homemade or not, please share in the comments!

Does anyone else see the LOL cat hiding in my tomato?

Diet Coke and Artificial Sweetners

2010-11-15T04:30:00.000-08:00

So.... for those of you who don't know me, I am in love with Diet Coke. I am not just saying that's the soda I prefer, it's just about the only soda I will drink. I'll occasionally dabble around, but I always come back. I am the person who immediately judges a restaurant that carries Pepsi products. I am also not satisfied with Coke Zero. If I wanted a soda that tasted like real Coke, I'd drink real Coke. Just ask my ex about my melt down at Break n Bread when there was only Coke Zero... you would have thought the world was ending by the way I was talking. Hmmm, I wonder if my relationship with Diet Coke had anything to do... um, let's not go there!

But then as all bad relationships go, I became addicted to the evil love that is Diet Coke. I mean really... why should I like - no love - this weird fake sweet brown chemical liquid? There is absolutely nothing natural about it. Wouldn't evolution teach us that murky brown water probably isn't a good idea to drink? And let's not even consider the environmental impact that my addiction has had on the planet (though... one saving grace, I am mostly a canned soda kind of girl).

This blog is all about eating in a more natural way, and most of the time I am washing this delicious food down with this horrible unnatural drink. I've even tried the Crystal Lite road, and there is just something about those drinks that turn me off.

I have tried many times to give up Diet Coke, and usually I can only agree to some severe moderation. However, this has got to stop. It's not just Diet Coke, but it's also all the other artificial sweeteners in my life - it's the diet foods I sometimes eat and all the fake sweeteners I put in drinks and food.

It's just not good! So... I am going to try to give it up for good. Maybe not cold turkey, but a slow phasing out if you will. I am hoping that just in the way that I can no longer enjoy snack cakes (they taste like plastic), that I'll eventually take a swig of Diet Coke and my taste buds will scream to spit out the sweet toxic bliss.

Have any of you fought the artificial sweetener battle? Did you come out on top or have you slipped back into it's sweet seduction?

Sausage & Lentil Casserole

2010-11-13T04:30:00.000-08:00

Don't shoot me... this is another recipe from Eating Well Serves Two. I can't resist the perfectly portioned healthy recipes they offer in this collection.

I was looking up spinach recipes in the index to see if any recipes would allow me to easily sneak in collard greens. My roommate had said she had a thing for lentils and she is trying hard to try new foods. She doesn't like cooked greens, so I was worried this wouldn't work out for her. However, I cut the collards up into smaller pieces and I feel that the texture of the greens was somehow hidden by the rice and lentils. She and I both tasted it and agreed it was pretty good.

However... let me tell you this was not an easy one for me to make. First of all, I love how recipes call for canned lentils. I am certain I have never seen a can of lentils. I thought they all came in bags. So I looked up the conversion chart for dried lentils. I was told 1/2 cup dried lentils makes one cup. Since one can roughly equals two cups, I made a whole cup of lentils. Suddenly I had four cups of cooked lentils. That's okay! Because half of the lentils went into the freezer for another day.

Now I also I had to prep the collards. I had to soak the grit off, slice them up, and cook them. I also didn't have any instant rice, so I decided I would just half way cook some regular rice. And this is where things got out of proportion. I measured out the rice called for in the recipe, and it cooked out a lot of rice. So perhaps if you also do not have instant rice, you should reduce your rice from 3/4 to about 1/4 to 1/2 cup. I decided at the time I didn't give a crap and just dumped everything into the casserole dish and baked it.

This is way more than two servings, honestly it's more like 3 or 4. But that's okay... cause it tastes pretty good and I am never going to complain about large servings of healthy casseroles. However, I am sure next time when I reduce the amount of rice it will actually be two servings. FYI, the picture does not do it justice. It tastes a lot better than it looks.

Do you have any healthy(ish) casseroles that you'll be making this winter? Are you sneaking greens into dishes and hoping no one will notice? Please share in the comments section.

Sausage & Lentil Casserole
(Serves Two)

1 teaspoon extra-virgin olive oil
1 link hot Italian sausage, casing removed
1 small onion, chopped
1 14-ounce can lentils, rinsed
1 cup frozen or fresh spinach
3/4 cup reduce-sodium chicken broth
1 teaspoon dried oregano
3/4 cup instant brown rice
1/8 teaspoon freshly ground pepper
1/4 cup shredded extra-sharp Cheddar cheese

1. Preheat oven to 400F. Coat a 1-quart casserole or loaf pan with cooking spray.

2. Heat oil in a medium skillet over medium heat. Add sausage and onion; cooking, stirring, until the onion softens, about 5 minutes. Add lentils, spinach, broth and oregano. Increase heat to medium-high and cook stirring often, until heated through, about 3 minutes. Stir in rice and pepper. Transfer the mixture to the prepared baking dish and cover with foil. Bake until the rice is tender, 30-35 minutes. Top with cheese and bake, uncovered, until the cheese melts, about 2 minutes more.

Curried Squash & Chicken Soup

2010-11-11T04:30:00.000-08:00

I just call it Thai Butternut Squash soup.

This soup is s(o)uper simple to serve up! So... I think I am just cooking my way through the Eating Well Serves Two cookbook. I actually have come to realize I kind of prefer Eating Well to Weight Watchers cookbooks (previously my all time favorite), because Eating Well seems to realize that there are seasons. Not always, but most of the time I can find recipes that work perfectly with what I have on hand.

The recipe calls for frozen winter squash, but I had pounds of fresh butternut squash sitting in a bowl. So I simply cut them in half (with my very good kitchen knives) and roasted them in a olive oil coated pan. If you buy winter squash at the grocery store, they claim that you can ask the produce guy to cut in half for you. My friend Summer once told me she got Publix to cut her squash. So... I feel confident you can pry into your fresh squash with some effort. Of course, you can take the easy route and buy the frozen stuff.

After I roasted it I scooped it out (yes... I kind of burned my fingers) and then pureed the flesh with my immersion blender. I love that thing! It's as old as me and I can distinctly remember calling it the milkshake maker when I was little. Granny made some awesome blueberry milkshakes. Back to the soup... because the flesh was already hot... I didn't really have to heat it or cook it much. I kind of just dumped the seasonings in, let it simmer for a couple of minutes and then served it.

The recipes says you can leave out the chicken and spinach if you want a simple first-course soup. Or maybe you're like me and just don't have any chicken and spinach around. The recipe also doesn't talk about cooking the chicken, but if you are using raw chicken please cut it very thinly and then cook it until it's done. I bet you could throw it some precooked chicken and it would be fine. I had most everything on hand, and luckily I live next to an Indian-owned convenient store... so finding coconut milk is not a hard task. I forgot to buy limes at the store, so I just used lemon juice from my fridge. I ate this with some simple water crackers and found it quite comforting on these cool nights we've been having.

I actually trippled this recipe and put some of the soup in the freezer. If I remember correctly, I stopped getting winter squash in my box last year around December. I love the taste so much that I wanted to be sure to enjoy it a little longer this time around.

How are you using winter squash this season?

Curried Squash & Chicken Soup
(Serves Two)

1 10-ounce package frozen pureed winter squash
1/2 cup "lite" coconut milk
1/2 cup water
8 ounces boneless, skinless, chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2 to 1 teaspoon Thai red curry paste
1/4 teaspoon salt

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

Making recipes work for you!

2010-11-09T04:30:00.000-08:00

Today I am revisiting a recipe I made several months ago, Spicy Potato and Kale Soup. I really loved the soup and encouraged everyone to give kale a try. Kale was still relatively new to me then and honestly I've only eaten it two or three times in my whole life.

When I started receiving collards in the box, I was having a really hard time finding a recipe that didn't use them with a ham hock. Collards are a very Southern vegetable. And I became really curious about where they came from, because I had this vision of Indians walking around in the woods and finding this ultra lush leafy bush and somehow thinking "Hey... why don't we eat this with cornbread?". That's assuming the Indians were just really tan red necks. So after some mild research, apparently no one knows where the heck collards came from, but we do know that Jesus probably ate them. However, you ask any American what are Southern foods and collards is the first thing that comes to mind.

For me, when someone says soul food I immediately imagine a big pot of collards with hunks of bacon and onions floating in the water. And sadly, the food world likes to lump collards into that category. I found several recipes using collards with black eyed peas or grits (and always with bacon), but I wanted something a bit different.

So I decided that I could just substitute collards for recipes using kale. I tasted collards and they had no real distinct flavor... other than leafy. So why not? How much different could it be. Plus, for whatever reason kale has become one of those vegetables that all the chefs are ranting about. The recipes for kale seemed to be a little more universally accepted in all cuisines, instead of just Dixie Cooking. So I made Indian Spiced Collards and Chickpeas and then I remade the Spicy Potato Soup using collards, and it turned out great! In fact, it was pretty damn good.

So my point is... you can look at traditional Southern vegetables, take them outside of the box (haha... get it?), and make some really exciting dishes. It probably might be cheaper if you are a grocery store shopper as well. Kale has a certain popularity right now that collards don't. (If you know the pricing, it would be cool to share in the comments section).

But don't think I am not gonna make that grits and greens casserole to go with my ham steak! Yummy yummy!

What about you? Have you tried using a vegetable in a way that isn't the norm? Please share your cooking trials with me, I would love to hear them. Also, I like to know that people are actually reading the blog.

Indian Spiced Collards and Chickpeas

2010-11-01T19:26:00.000-07:00

My weekly vegetable box is truly a magical experience. Now that I've had the box for over a year I've almost become fully acquainted with the South's bounty. However, there was one category I kind of stayed away from last year. Greens. I would always call and say to leave them out of my box. Especially after a really bad run in with Indian spiced mustard green pizza (don't do it!).

But this year I decided I would face my greens and really try to enjoy them. I did decide that perhaps mustards weren't my green of choice, but when I got collards I didn't conveniently ignore them until they were a wilted slimy mess.

First up is another recipe for two from Eating Well Serves Two. If you haven't noticed, I am mildly obsessed with it's waist line friendly recipes. The recipe this week was actually called Indian-Spiced Kale and Chickpeas, but kale is pretty rare in the box so collards it is!

I also get really nervous about any recipe described as "Indian spiced". I don't know what it is, but sometimes those flavors don't translate to my taste buds. However, there was no curry powder in this recipe, just garam masala (which I made myself from spices in my cabinet... save that money honey). I actually loved the way it smelled and knew that this recipe might not be so bad!

Another inconvenient thing was having to prep the collards. Greens often have soil on them and require being washed. I did remember reading somewhere to fill a sink up with water and to swish the greens around and let the grit fall to the bottom. This is what I did and worked quite well.

I served it over brown basamati rice and it was very filling. I wouldn't make this all the time, but I enjoyed it. In short, I think that I am okay with collard greens. I've decided to try using collards in recipes that call for kale or spinach and see how that goes. I have a lot of collards in my fridge right now! I am really excited about a casserole from Eating Well Serves two that I plan to use collards in. Stay tuned!

Have you discovered the greatness of greens yet? How do you prepare them at home?

Indian-Spiced Collards & Chickpeas
(Serves Two)

1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 to 1 1/2 pounds collards, ribs removed, coarsely chopped
1 cup vegetable broth or reduced-sodium chicken broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/8 teaspoon salt, or to taste
1 15-ounce can chickpeas, rinsed

Heat oil in a Dutch oven over medium-heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add collards and cook, tossing with two large spoons until bright green, about 1 minute. Add brother, coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until the collards are tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Baked Apples with Dried Fruit and Walnuts

2010-10-18T04:00:00.000-07:00

I actually timed the making of this dish perfectly. Alabama had a strange heat wave that lasted almost a week. But the morning I woke up and saw that it was perfectly cool inside my apartment I knew it was time to make something warm and cozy. Baked apples sounded like the perfect thing. This is a little more complex than the butter and caramel candy version you made in elementary school (when you were studying Johnny Appleseed). I think you'll love it!

I found the recipe on Eating Well's Facebook page. They even knew how to sell it to me with the line "served with a dollop of vanilla yogurt". At that point, I knew I was in. It's also pretty easy if you keep a stocked pantry. My room mate had just made apple cider, so we had plenty in the fridge. I had everything else but the nuts and presserves. I couldn't find apricot presserves at the corner market ran by an Indian family (which means it's an interesting place to visit), but they had peach presserves. So I figured that was an easy substitution. I also used molasses instead of maple syrup (much cheaper and already in my pantry). Don't even think about using pancake syrup. I might have to come and slap you if I find out.

All I can say is that it's the perfect fall breakfast or dessert. And because it's dessert... I never feel the need to make just two servings! I ate it with yogurt for breakfast, but I think it would be good with oatmeal too!

Baked Apples with Dried Fruit and Walnuts
(Serves 6)

6 medium Golden Delicious apples
1 cup walnut pieces
1/2 cup raisins, or dried cranberries
1/4 cup unsweetened shredded coconut, (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.

5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each.

Weekly Menu | Week of October 18

2010-10-17T17:29:00.000-07:00

This week I really tried to keep the menu simple and utilizing what I have at home. I have some eggplant that must be used up, so I am eating it Monday and using it in the sandwich on Friday. And I think I'll finally make a big batch of Lebanese Beans to freeze.

With things how they are, I can't promise I'll cook any of this. I might just end up roasting some veg and eating it with couscous every day.

Monday: Roasted Eggplant, Lebanese Beans, Potato and Olive Salad
Tuesday: Black Bean-Smothered Sweet Potatoes
Wednesday: Leftovers
Thursday: Winter Squash Soup
Friday: Grilled Vegetable and Feta Panini (or pita), Cucumber Salad
Saturday: Spaghetti with Fried Eggs, Leftovers
Sunday: Caramelized Onion and Tomato (Pita) Pizza, Leftovers

Food Waste Friday | Sometimes crap happens...

2010-10-15T19:40:00.001-07:00

Well my lovely readers, it has been a rough week for Mandy. I spent some of it recuperating from my out of town work trip and most of it contemplating the purpose of life.

The stress of everything made me clean instead of cook (not necessarily a bad thing). So now I have a nice clean apartment, but didn't cook a thing. Literally. The week isn't over yet, so we'll see what happens. The most I can hope for is a cook and freeze marathon on Sunday to keep more stuff from going bad.

Needless to say, I have a lot of food waste.

1.5 lbs of catfish fillets
6 cups of lime cilantro slaw
1 small head of lettuce (I can't seem to make myself eat it! I love salad!!)
An egg (cracked open but never used)
Okra and Rice
1 Lemon

And probably some other things.

Just so you know, the blog may be a little slower the next couple of months as I recoup. But I do not plan to give up on the blog just yet. I want to at least cook for a complete year before I throw in the blogging towel.

Lamb Chops with Lebanese Green Beans

2010-10-12T04:00:00.000-07:00

This was hands down the yummiest meal I have ever eaten at home. Dennis actually cooked the meat while I cooked everything else. The next best part.... the meal (if portioned out correctly) is under 500 calories! EatingWell never lets me down (examples here, here, here, and here)! I may actually have to subscripe to their magazine if they keep up with the great recipes.

This is not an every week meal, hell it's barely an every month meal. However, there is no reason not to treat yourself to a special meal every now and then. I was actually just browsing the EatingWell website for greenbean recipes. Lebanese beans are something Dennis and I have both enjoyed at festivals and restaurants, so I knew when I found the recipe it would be a winner. However, it was attached to a whole meal plan that consisted of lamb chops and whole grain pilaf. I made it all and we ate it all! It was so good! If you happened to have missed the Middle Eastern Food Festival here in Birmingham, AL - then you can relive it at home!

I actually called ahead to make sure Publix had lamb chops. I absolutely cut this recipe in half. I had no desire to spend $20+ on meat. V Richards also carried lamb chops, but I didn't care to know what they charged. If you don't like lamb or can't find it, steak would substitute nicely.

The lamb is actually simply seasoned, seared, and finished in the oven. A task I gave to Dennis. The green beans were quite easy to prepare and I know this will most likely be how I make green beans in the future. If you don't have fresh tomatoes, buy canned whole tomatoes and chop them up. I did thin out the beans with some broth (cause I don't think I put in quite enough tomatoes) and cooked them until they were soft. That's how Dennis and I prefer them, but if you like your beans firmer, then cook as desired.

I'll post the recipe for Whole Grain Pilaf another day!

Lamb Chops with Lebanese Green Beans
(Serves 4)

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 tablespoons chopped fresh mint, or 2 teaspoons dried, divided
1/2 teaspoon ground cinnamon
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 cups diced tomatoes, (4-5 medium)
1/3 cup water
12 ounces green beans, trimmed
8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

1. Preheat oven to 400°F.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.

3. Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.

4. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

Weekly Menu | Week of October 11

2010-10-10T17:10:00.001-07:00

There were no updates this week because between my birthday and going out of town for work - there was no time for cooking. Dennis cooked me a wonderful lasagna for my birthday. Maybe one day he'll guest post for me!

Dennis also scored some VIP tickets to Break N Bread. I stuffed myself silly with really awesome food. Other than feeling like a total fat ass for the rest of the day, it really inspired me to find some great recipes to make at home. Next Special Occasion Dinner: Scallops! Stay tuned my darlings.

There is no delivery this week from Grow Alabama. This actually happened at a perfect time, because it will allow me to catch up and really use up some of my veggies. Right now I am overstocked with green beans, sweet potatoes, and butternut squash. Some of the green beans will be frozen and the rest will be eaten through out the week. Thankfully, potatoes and squash last a good long time in the pantry. So I am in no hurry to use those up.

I finally paid off my fines at the library, so now I am once again in research mode. I have got some great cookbooks checked out. Hopefully I can find some solid fall recipes that can easily be divided or frozen. I definitely have some recipes that I am excited about making in the next couple of weeks.

So here is the plan for the week....

Monday: Sidewalk Film Festival Volunteer Party at Rojo
Tuesday: Mediterranean Vegetable Casserole (from freezer) over Polenta
Wednesday: Lamb and Eggplant Ragu over Whole Wheat Pasta
Thursday: Pumpkin Carving & Chili with Friends (Bringing Baked Apple Oatmeal Pudding)
Friday: Vegetable Fried Rice with Cucumber Salad

Saturday: Apple Pancakes with molasses or honey
Leftovers for Lunch
Lebanese Beans, Whole Grain Pilaf, Hummus, Baba Ganouj, Pita Bread

Sunday: Potato & Artichoke Fritatta
Curried Squash Soup
Leftovers for Dinner

Food Waste Friday

2010-10-01T04:30:00.000-07:00

For this Food Waste Friday I thought I would address the other side of Food Waste (besides the nastiness below). The one that doesn't include letting a peach rot on you counter.

Gluttony.

Gluttony is a serious issue in the United States. We eat when we know we are full or not hungry at all. That's pure waste. The money spent on food we eat when we aren't hungry could have been saved for a great trip out of town or compounded on a good quality cheese. Instead we look for the cheapest we can find so we can get more food to snack on during reruns on TV. I was watching a small snippet of a weight loss TV show and it claimed that in the overweight community there are more obese people that just overweight people! This is truly amazing to me. I solely put the blame on large scale farming.

Modern Americans actually spend less of their income on food than they did 50 or so years ago. However, they eat about quadruple the amount of meat and cheese. We also have tons of cheap junk food readily available in cute colorful packaging that everyone loves to pop open (remember the Pringles commercials from the 90s).

I could go on, but the doom and gloom of it all you've heard a million times. Instead I am going to focus on what we can strive to do.

1. Eat in season: Preferably with produce from your local farms, but if that's not an option learn what vegetables are in season. Tip: I cook in season! So just about any of the produce I am currently writing about is good to go!

2. Eat just what you need: Cook and eat just what you need for one meal. This will eliminate the temptation for seconds or thirds when you aren't really hungry. Lucky for you, most of the recipes featured on this blog are either perfectly portions or can easily be scaled down!

3. Support Local Farms: In order to rebuild a food system that sustains our bodies health, we have got to quit contributing to large scale productions of food. Even if you can't afford to eat a complete local diet, find one way you can support a local farmer. Perhaps you buy local meat once or two a week/month. Or maybe you could buy farm fresh eggs. Heck, fall is a great time to support local farms by checking out pumpkin patches and apple orchards!

Ok really... here is my actual food waste. No so great!

One head of butter lettuce
2 tiny eggplants (they were each smaller than my fist)
1 single stalk of green onion
1/4 package of fresh basil (it wasn't so fresh anymore)
Leftover sushi
1 Tomato
leftover heavy whipping cream
Spoiled milk

Cilantro Slaw

2010-09-30T04:25:00.000-07:00

As promised the other day.... the yummy slaw recipe!

It's cabbage season guys! That's right, get excited. And cabbage will be here until spring so you best be getting used to it. So sit back and let me share with you how to make cabbage fit into your regular diet.

And F*** everything you've ever heard about cabbage, because it's wrong. Cabbage is an under loved and under-appreciated vegetable. I find that a lot of cookbooks try to make it something that it's not. Cabbage... and least the mainstream green variety... isn't a mover or shaker of the vegetable world. Nope, we'll leave that to Arugula and other micro greens that chefs love to talk about. Cabbage is what we commoners cook with. It's cheap and will last FOREVER in the back of your fridge. Qualities us lazy Americans love in our produce.

Firstly, let me tell you I have been around the block with cabbage. Just ask Dennis. I think we tried two different kinds of cabbage rolls, one even had feta in it and they weren't good. I tried some kind of stir fry, but I bought the wrong kind of meat and the sauce wasn't great. So it was stir fried cow chew in brown mystery sauce.

Secondly, I have never liked the traditional creamy slaw most people love. I cringe whenever I see KFC slaw (I must know how you dice cabbage up that small!). It was just an excuse for people to copious amount of mayonnaise and still say "But there are vegetables in it!" It wasn't until I was introduced to Zoe's Marinated Slaw that I realized that I could give this slaw thing a whirl again. Furthermore, It wasn't until I had pineapple slaw on some fish tacos that I became a slaw convert.

So I actually found this recipe on Epicurious when I was thinking about making my own fish tacos. In fact, if you have any slaw leftover from this recipe it would be perfect on top of some grilled fish tacos!

The recipe calls for pre-cut cabbage mix. And if you are really that lazy and would like to pay more for less cabbage, then by all means go for it. However, I typically just shred all my cabbage in my Salad Shooter or Food Processor and make two or three different slaws out of it to serve as a winter side salad. If you half the recipe, then it is quite perfect for two people. You can use the rest of the cabbage in a soup or a different slaw recipe!

So here it is guys. The first slaw recipe of the season. Enjoy!

Cilantro Slaw
(Makes 5 cups)

12 ounces purchased shredded three-color coleslaw mix (about 7 cups)
1 cup coarsely chopped fresh cilantro
3 tablespoons canola oil
3 tablespoons fresh lime juice
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper

1. Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.

Fresh Okra with Tomatoes and Ginger

2010-09-29T04:00:00.000-07:00

I am that freakazoid who loves it boiled. Most people hate it boiled because the slime factor grosses them out. Okra is a vegetable that most people only eat in gumbo or deep fried. Don't get me wrong, those are both excellent - but there are some really cool ways to enjoy okra. Last year I made a okra and chickpea curry which I liked.... but Indian food is still one I am on the fence about. So this year I made one very similar to the original, but only this time with out the curry and chickpeas.

This recipe comes from Epicurious. This time last year I was mildly obsessed with the website. People would ooo and ahhh because I was cooking Gourmet Magazine recipes. However, I kept going back cause it was one of the few places that I could find interesting recipes for fresh vegetables.

This is technically a side dish, but I served it to Dennis and I as a main dish. I just put it on top of some whole grain rice pilaf to make it substantial. I made it the night before so that all I had to do was make the pilaf and then we could eat. It was also an attempt to get us to eat at home more. If it's already made maybe we won't go out to eat so much.

I used dried ground ginger instead of fresh (about 1tsp, maybe a bit more). My tomatoes probably should have been bigger, but when I reheat it for dinner I'll add a little chicken broth. This was super easy to make and I think it would freeze well (in case you found yourself with a lot of extra tomatoes and okra).

Fresh Okra with Tomatoes and Ginger
(Serves 4 to 6 as a side.)

2 garlic cloves, chopped
1 (2- by 1 1/2-inch) piece peeled fresh ginger, chopped
2 tablespoons vegetable oil
3/4 to 1/4 teaspoon dried hot red pepper flakes
3 large tomatoes, cored and quartered
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb small fresh okra, untrimmed

1. Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.

2. Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.

Corn and Black Bean Bundles

2010-09-28T04:00:00.000-07:00

This has been a good week for me. First, Fall finally decided to arrive! Which means I will probably be spending as much time outside as possible before it actually gets cold. My scarves are coming out of retirement and my sandals are getting packed away. It's pretty awesome.

Second, I finally got my pink thrift store bike in working order. The only thing I need now are a new seat, bike lock, and basket. Hopefully you'll see me rolling down with cool sunglasses, a scarf, and a loaf of fresh baked bread. I mean, what's the purpose of cool pink bike except to look like a hipster?

So after one shaky ride from Dennis' house. I made us a very light refreshing dinner. I probably should have made a soup to go with the nice chilly night. But instead I chose cold vegetarian wraps with slaw (more on the slaw later). I needed to use up some lettuce and I was trying to come up with a cheap meal. Instead of red bell pepper, I used half a red onion for color and some more zing. I didn't have any Boston (Bibb) lettuce left, so I used some leaf lettuce. It was a bit messier, but we had fun eating with our hands. These were quite yummy and would also taste fine on warmed corn tortillas.

I got this great recipe from Weight Watchers Turn Around. I go back to this cookbook again and again because the whole thing has recipes that work with the Core (now Simply Filling) program. I lost all my weight following the Core plan and recommend it to anyone struggling with weight.

The recipe claims to serve four. However, Dennis and I devoured them all by ourselves. I think the cookbook thought you'd be serving something more substantial with it (it was in the Brunch and Lunch section). If I were serving it for brunch I would serve them with a southwest style omelet.

Messy = Grumpy?

Corn and Black Bean Bundles
(Serves Four as Light Lunch)

1 (19-ounce) can black beans, rinsed and drained.
1/2 cup corn kernels
1/2 red bell pepper, seeded and chopped
4 scallions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 teaspoon ground cumin
1 garlic clove, chopped
1/2 teaspoon salt
1 head Boston lettuce, cleaned and separated into leaves

1. In a medium bowl, combine the beans, corn, bell pepper, scallions, cilantro, lime juice, oil, cumin, garlic, and salt. Refrigerate, covered, at least 1 hours to allow the flavors to blend.

2. Place a lettuce leaf on a work surface and spoon about 1/3 cup of the bean mixture down the center. Fold one side of the leaf just past the center, so the filling is covered. Fold the other side of the lead to overlap the first. Repeat, using all of the bean mixture, making a total of 8 bundles. (save any extra lettuce for a salad.)

Tip: If you're in a time crunch, simply spoon the bean mixture into lettuce like tacos.

African Sweet Potato Stew with Red Beans

2010-09-27T04:00:00.000-07:00

So here are some facts for you....

1. I have been receiving and cooking with local produce for 14 months.
2. I have been cooking with recipes for 13 months.
3. Dennis and I have been dating for 12 months.

So when I tell Dennis he started dating me at the right time, I am not kidding. I had just decided to get serious about cooking and started to really explore. Before, I just roasted vegetables and served it over couscous. Yummy single food, but let's be honest girls... that's no way to win a man's confidence.

What does this mean? It means Dennis has put up with being fed homemade meals regularly (I know, so hard!). Also, I finally get to enjoy some recipes I cooked last year and build on my collection with new additions.

The first seasonal repeater is a recipe from Cooking Light: Slow Cooker. No it's not specifically for two (which sadly has become a theme lately). But Dennis has requested more leftovers so that he can eat them for lunch. This saves him money and is generally healthier than anything he can get around his office. This stew would also freeze very well. In fact, I might have to freeze 2 portions for a rainy day.

Because I still had tomatoes around, I used about 3 cups of chopped tomato instead of a can of diced tomatoes. I didn't take very many pictures because.... slow cooking is kind of boring. You dump all the ingredients in and 8 hours later it's ready to go! The recipe says you only need one lime wedge and like 1/2 tablespoon of peanuts. But really, I could skip the peanuts and double the lime juice. The tang from the lime really adds a fun kick . Dennis and I really enjoy this recipe. It's a very filling vegetarian (vegan) stew. The only thing I might add is some cornbread.

This is the only photo I have. So deal.

African Sweet Potato Stew with Red Beans
(Serves 6)

2 tsp olive oil
1 1/2 c. chopped onion
1 garlic clove
4 c. peeled, cubed sweet potato
1 1/2 c. cooked small red beans
1 1/2 c. vegetable broth
1 c. chopped red bell pepper
1/2 c. water
1 tsp fresh grated ginger
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
14.5 oz diced tomatoes
4.5 oz chopped green chilies
3 tbs creamy peanut butter
3 tbs dry roasted peanuts
6 lime wedges

1. Heat oil in a non-stick skilled over medium-heat. Add onion and garlic, cover and cook 5 minutes (or till tender).

2. Place onion mix in a 5-quart slow cooker. Add sweet potato and next 10 ingredients. Cover and cook on low 8 hours or until vegetables are tender.

3. Spoon 1 c. cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mix into stew. Serve with peanuts and lime on each serving.

Weekly Menu | Week of Sept 27

2010-09-26T06:30:00.002-07:00

The thing about last week was, it was a lot like the previous week. Social engagements caused us to eat out a bit. Thursday we went to the new Railroad Park. It's a fantastic space! Friday night Dennis had VIP passes to The Sidewalk Film Festival. We skipped dinner because there was a pre-party to the opening night film. So that meant free food and drink. However, we ran late and by the time we got there all that was left was chicken salad on crostini and some broke pita chips. So what did I have for dinner? Four glasses of red wine and a bite of chicken salad. Let's just say I had a good time.

I did see some excellent films this weekend. My favorite was Exit Through the Gift Shop. I volunteered so I was able to see my fill of films for free!

Something very exciting happened this weekend in Alabama. The heat wave finally broke and the weather man claims that the 90+ heat should not return. This is exciting and sad at the same time. Exciting because I am ready for the new season, but sad cause I know that I will be perpetually cold until March 2011.

So here is this week's Menu! I am going to be cooking a lot to freeze. I have some vegetables that must get used up now before they go bad (to avoid a Food Waste Friday like this). These soups and dinners will come in handy in the dead of winter when I don't get boxes. AND I think I did an excellent job of keeping the budget under control!

Monday: Okra with Tomatoes and Ginger, Whole Grain Rice Pilaf , Salad
Tuesday: Corn and Black-Bean Salad Bundles, Lime Cilantro Slaw
Wednesday: Lamb Chops with Lebanese Green Beans, Whole Grain Rice Pilaf, Salad
Thursday: Golden Summer Squash and Corn Soup, Salad
Friday: Fiesta Bean Burritos
Saturday: Sweet Potato Soup, Leftovers
Sunday: Spaghetti with Fried Eggs, Leftovers

Cooking to Freeze:
Double batch of Sweet Potato Soup
Double batch of Golden Summer Squash and Corn Soup
Eggplant Parmesan
Cajun Tomato Soup (if I have any tomatoes left over at all)

What does your menu look like this week?

Weekly Menu

2010-09-19T15:28:00.000-07:00

Sometimes you make a plan and it doesn't work. Last week is a prime example. Just didn't follow any of my plans... Some things came up in our schedules and when we did have time I was too tired to cook. The funny thing about planning menus is that you can't always plan the mood you will be in 4 days from now. Last week, I did manage to make a frittata to use up some eggplant and squash. And I made the stew today but won't be eating it until tomorrow.

There will be some repeats from last week, because I still have the items on hand to use up. Some of the meals are for two and some are just for me when Dennis is busy working. I am aslo trying to get back to sticking to the budget again. So some things aren't even really recipes (Wednesday for example). But who said you need recipes?

Some new things I am also trying is the Sneaky Chef approach. Not because Dennis is a picky eater, but because he picked out the book and I like the idea of boosting the nutrition of our food. But if your boyfriend is picky then the cookbooks might really help you.

Monday - Sweet Potato African Stew
Tuesday - Boiled Shrimp, "Fried" Okra, Sneaky Chef Slaw
Wednesday - Dinner out w/Friends
Thursday -Sneaky Chef Tuna Salad over lettuce and tomatoes
Friday - Fiesta Been Burritos
Saturday - Spaghetti with Fried Eggs, Sliced Tomatoes
Sunday - Black Bean Smothered Sweet Potatoes & Side Salad
Tuna Salad w/Tomatoes & Crackers

Food Waste Friday - Mother Load

2010-09-17T06:00:00.000-07:00

So this week I have managed throw away:

Quart of Fruit
1/2 a Quart of Soup
Quart of Cut Vegetables
Spinach & Chicken Quesadilla
Bag of apples
More peaches
4 Slices of uncooked bacon
One whole cucumber

The first four items were given to me and most likely would have been thrown away regardless. But I could have refused and maybe they would have gotten eat. But not likely. I did manage to salvage one of the cucumbers. Half was used on a salad the other was thrown into a jar with some vinegar and seasonings... maybe my pickles will taste good. I did unearth some strange variety of yellow squash that went into a frittata.

Overall, this week was the mother load of my reported food waste. Yuck!

Meatless Monday | Sweet Potato Burritos

2010-09-13T03:00:00.000-07:00

Sweet potatoes and I started out on the wrong foot when I was younger. The weird texture and sweet flavor was too much for my tween taste buds to handle. The consistency was a lot like squash and back in the day... squash was my arch enemy.

Oh the horror!

But we aren't talking about my breakthrough with squash today. But soon my friends, soon. Through some miracle (of the butter and brown sugar kind) I came to love sweet potatoes. And on all those Live Journal quizzes under favorite food was proudly listed "Sweet Potato".

Since then, I have discovered all kinds of yummy ways to eat sweet potatoes (with a fox in a box). So when I found this recipe I knew I had to try it. Sadly, I do not know where I got this one. I just have it saved in a document and I am just now testing it out.

I cut this recipe down by a lot. I was only feeding two people, so there was no reason to make twelve burritos. However, I didn't want to have that "half a open can of beans" conundrum. So I just used a single can of black beans instead of 1.5 cans. I used a single can of black beans and about 1 cup water. It was a little too much water, but I let the water cook out and I got a nice consistency. I used two medium sized sweet potatoes and that was the perfect amount. I baked the taters, let them cool, and then scraped the flesh out with a knife.

The recipe also calls for burrito sized tortillas. I could not find whole wheat burrito sized tortillas. So I used fajita sized whole wheat tortillas - they came in a pack of eight. I mismanaged my fillings and only came out with seven burritos. Next time I'll try to spare out the filling a little better to get eight.

These could definitely be frozen on a cookie sheet and then put into a zip top bag. Then you could pull one out and heat it up in the microwave. While these burritos look kind of small, they are very filling. I'd serve them with slaw or some other green veggie.

If you make the full recipe be prepared for lots of left overs. Division is your friend! These would be great for game day or feeding a bunch of people on the cheap. However, if it's just you and your room mate. Enjoy two or three and freeze the rest for another day. Enjoy!

Tip: Put the filling to the side.

Sweet Potato Burrito
(Serves 12)

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained (variation: black beans)
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded FF Cheddar or Soy Cheese

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

4. Bake for 12 minutes in the preheated oven, and serve.

Weekly Menu

2010-09-12T06:32:00.000-07:00

For a while I was doing great with planning the menus and making sure they fit into our budget. What has happened is that I plan a menu, but don't really consider the cost. The side effect is that we usually skip grocery trips here and there so that we stay within the budget. Then we can't find convenient times or the energy to go the store. So we eat out.

I've also let my eating habits go downhill just a bit. Dennis and I have both expressed desires to eat healthier and for whatever reason I keep finding ways to eat out, eat cake, and generally anything that I shouldn't eat. So hopefully the blog humiliation factor will kick my butt into gear.

So the goal is to post a menu plan every Sunday. Keep in mind, I don't get my box until Wednesday and sometimes what they say will be in the box isn't always what's in the box. But that is part of the adventure of cooking. Also, breakfast and lunch during the week won't be posted. I am generally eating lunch from work and Dennis usually eats leftovers.

Monday - Eggplant Parmesan over Whole Wheat Pasta
Tuesday - African Sweet Potato Stew
Wednesday - Okra and Chickpea Curry over Brown Rice
Thursday - Dinner out with Friends
Friday - Fish and Chips & Lime Cilantro Slaw
Saturday - Black Bean Smothered Sweet Potatoes & Side Salad
Tomato Soup over Whole Wheat Couscous & Side Salad
Sunday - Fish Tacos with Pineapple Salsa & Lime Cilantro Slaw

We are shifting into a new season of produce, but I still have a few tomatoes that are keeping well. For example, peaches are still in the box but now I am getting sweet potatoes and cabbage instead of tomatoes and squash. All of the recipes for this week are new for the blog, but several of them I made last year. I'll also probably be freezing some stuff later in the week. So lots of good things to look forward to on the blog.

Food Waste Friday - Peach Fuzz Edition

2010-09-03T06:00:00.000-07:00

I love peaches.

They make summer worth it. There is just something about that delicate fruit that calls to me. Sure, canned peaches don't taste bad. But they don't really taste that good (trust me, I try to convince myself otherwise with every can).

I can bite into that fuzzy flesh with no problem at all.

And let's not forget the peaches best quality... it kind of looks like a butt. And something about fuzzy butts leads to lots of off color jokes that I enjoy so much.

But in all their glories, they have one downfall. They like to rot and they like to rot fast.

The expression one bad apple ruins the bunch should change. I've had apples in a bowl that will last longer than a month and never rot like a peach. However, you put peaches in a bowl together and in less than a week you'll have a bowl full of muck with fruit flies taking over your small South Side apartment.

Now I am sure you are all wondering why I just don't eat them all, make cobbler for two, or make that peach ice cream I promised my room mate? The answer is... I don't know.

So for this long overdue Food Waste Friday, I can proudly report that I haven't thrown anything away but a few stray peaches over the last few weeks. But I am going to gobble up every peach in site. Because this is most likely the last week I'll see fresh peaches until next June.

So long my fuzzy friends.

Greek Meatballs

2010-08-31T06:00:00.000-07:00

After being together 11 months, I pretty much know what Dennis likes to eat. I quickly learned that the word feta, Mediterranean, or Greek would make his eyebrows perk up. So sometimes I come across a recipe and I know he'll love it. Just like with this recipe. It's another recipe from Weight Watchers, but this time it comes from Take Out Tonight. A great cookbook that takes popular restaurant dishes and makes them healthier. I keep coming back to it with great success.

The buzzwords for Dennis would be Greek, meatballs, and orzo. What's not to like? (If only feta had made it in the recipe.)

This recipe takes a little less than hour to put together. No more than 45 minutes if you've got your game face on. I used dried herbs because I had them on hand. If you decide to use dried as well, make sure to reduce the amount by about two thirds. Dried herbs have a much more intense flavor than fresh. I also used fresh tomatoes because why use canned when they are in season? I served this over whole wheat orzo and Dennis gobbled away happily.

This recipe actually serves six. So I was going to put half of it in the freezer. They didn't make it to the freezer because Dennis wanted to eat the leftovers. However, I do plan to make it again soon and freeze them in in small batches to be eaten later. This recipe would easily cut in half. You could use the left over turkey in another dish, make turkey burgers, or freeze it until you need it.

I think these would also be excellent at a party. Just keep them warm in a crock pot and pass out toothpicks.

Before a mashed it all together.

More than 18, but I think we'll deal.

Whole wheat orzo goodness.

Greek Meatballs
(Serves 6)

3/4lb Ground Turkey
1 c. Chopped Onion
1/3 c. Plain Bread Crumbs
4 Cloves Garlic, Minced
1 Large Egg
1/4 c. Grated Parmesan
3 tbs chopped Fresh Parsley
1 tbs chopped Fresh Mint
2 tsp Dried Oregano
1/2 tsp Ground Cinnamon
1 Tbs Extra Virgin Olive Oil
1 (28oz) Can Whole Tomatoes, Chopped
2 Tbs Tomato Paste
1/4 tsp Salt
1/2 lbs Orzo, cooked according to package directions

1. Preheat oven to 400F. Spray a large jelly roll pan with non-stick spray; set aside.

2. To make the meatballs, combine the turkey, 1/2 c. of the onion, bread crumbs, half the minced garlic, egg, Parmesan, parsley, mint, 1 tsp of the oregano, and 1/4 tsp of the cinnamon in a large bowl; mix well with damp hands, form into 18 (1in.) meatballs. Place the meatballs on baking sheet and bake, turning once, 20 minutes. Set aside.

3. Meanwhile, heat a large saucepan over med-high heat. Swirl in the oil, then add the remaining 1/2 c. onion, minced garlic, and 1 tsp oregano. Cook until the onion softens, 2 minutes. Add the tomatoes, tomato paste, salt, and the remaining 1/4 tsp cinnamon; bring to a boil. Reduce heat to low and cook, stirring occasionally, until sauce begins to thicken slightly, 15 minutes. Add the meatballs and simmer 15 minutes longer.

4. Divide orzo among six serving bowls. Top each serving with sauce and meatballs.

Meatless Monday | Mediterranean Vegetable Casserole

2010-08-23T06:00:00.000-07:00

Let's be honest, Fall is just around the corner. I am getting my first head of cabbage this week (didn't I just finish eating that stuff?). Not that I am complaining, but the summer produce is about be a faint memory. I think Americans love summer produce. In fact, I know it. Because every recipe I find tucked away in Winter magazines has corn, green beans, or tomatoes in it. Whenever have you been walking around in December and come across fresh tasty tomatoes? (Sub-tropical areas don't count!) Modern day agriculture has created the ability to have seasonless meals. I've tried to enjoy tomatoes (from the grocery store) in January, they just aren't that great.

So because sometimes I can't keep up with all the produce in my box, I am freezing a lot of it to enjoy later. I've frozen batches of Corn Chowder, Stuffed Peppers, green beans, and squash. All of which will be eaten with delight later. On top of that, I made something called Mediterranean Vegetable Casserole. It's from the Weight Watcher's cookbook Turn Around. I imagine eating it in December over some couscous with grilled fish or roasted chicken. But for now, it's frozen into small portions to be enjoyed by two at a later date.

It takes a while to make and isn't something I would make on a weeknight, but this would make an excellent Saturday evening side or vegetarian entree. However, if you know how to slice vegetables and turn on an oven, you'll be fine and dandy. I used dried herbs instead of fresh. I don't remember how much of each, but there are conversions somewhere on the Internet. I also used green bell peppers and double yellow squash instead of zucchini.

Post prep work.

Cooled and ready to go into the freezer.

Mediterranean Vegetable Casserole
(Makes 6 Servings)

1 small eggplant (about 3/4-pound) eggplant, peeled and cut into 3/4-inch slices
4 teaspoons olive oil
1 large yellow squash, cut into 1/4-inch diagonal slices
1 medium zucchini, cut into 1/4-inch diagonal slices
1 red bell pepper, seeded and cut into strips
1 onion, very thinly slices
3 garlic cloves, very thinly sliced
1/4 cup tomato paste
1/2 cup water
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tomato, thinly sliced

1. Heat oven to 400F. Spray 2 nonstick baking sheets and a 1-quart casserole with nonstick spray.

2. Combine the eggplant and a 1 teaspoon of the oil in a bowl. Transfer to a baking sheet and arrange in a single layer. Repeat, first with the squash and then with the zucchini, tossing each vegetable with 1 teaspoon of the oil and arranging in a single layer on the second baking sheet. Bake the vegetables for 12 minutes. Turn the vegetables over and bake 8 minutes. Remove the vegetables from the oven and reduce the oven temperature to 350F.

3. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the bell pepper, onion, and garlic; cook, stirring frequently, until softened. Cover the skillet and cook, shaking the skillet occasionally, about 5 minutes.

4. Combine the tomato paste and water in a small bowl. Combine the parsley, basil, thyme, salt, and pepper in another small bowl.

5. Arrange half of the eggplant in the casserole and sprinkle with 1 teaspoon of the herbs. Continue layering with half of the tomato, half of the sauteed vegetables, and half of the squash and zucchini, sprinkling 1 teaspoon herbs between each layer. Repeat the layers, ending with the squash and zucchini. Pour the tomato-paste mixtures over the top. Cover and bake until the vegetables are tender, 50 minutes. Uncover and bake until browned, about 15 minutes.

Meatless Monday | Veggie Stuffed Peppers

2010-08-09T05:35:00.000-07:00

I have talked about the Don’t Panic method before when I made Tuna Noodle Bake. It was okay, not the best thing I ever made. I actually still have the stuff on hand to make another pan, but it may not happy. As summer vegetables are at their peak and only have a couple of months left, I am going to start making larger dishes that can be easily frozen. Casseroles in August? I must be crazy. But it’s the easiest way to use up the large quantities of produce. Cooking for two is great, but using half a squash and a small onion doesn’t get you through your Grow Alabama box.

Let me tell you about summer’s bounty. I somehow had 11 ears of corn in my fridge last week. What the heck was I going to make with 11 ears of corn? Well first off I made two batches of Corn and Bacon Chowder and froze them in freezer bags. That will be tasty in December when my fridge won’t know what fresh corn looks like.

Last week I made Veggie Stuffed Peppers. It’s a Weight Watcher’s recipe (from the cookbook TurnAround) that I decided to make because I was feeding three people and because I had corn, tomatoes, and bell pepper that was taking up way too much space in my fridge. The recipe actually calls for using frozen corn and canned tomatoes… but I had it on hand, so I just used fresh. They were a hit with the roomie and the boyfriend. So I decided to make them again and freeze them (because I still have corn, pepper, and a can of tomatoes to use up).

And because it's Meatless Monday, I thought this would be the perfect recipe to share.

The pictures below show the first go round when I had the pretty yellow and red peppers. Later, I only had green peppers and so that’s what I used. These would even be tasty with pablano peppers (probably my favorite mild green pepper).

I added a little bit of cheese.

Veggie Stuffed Peppers

(Serves Four)

4 red bell peppers, halved and seeded

1 onion, chopped

2 garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes

1/2 (10-ounce) box frozen corn kernals, thawed

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup cooked brown rice

1. Preheat the oven to 375F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.

2. To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.

3. Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20-25 minutes.

A note on freezing: The peppers could have been frozen several different ways. Firstly, I baked them before I froze them. Next time I might just wait to make them until the day I decide to make them. They could have been frozen on cookie sheets, wrapped in paper, and put in a freezer bag. I could have taken out one or two peppers depending on who I was feeding. But I chose to get some small aluminum pans and put two servings (4 halves) in each pan. I am not sure how I will reheat them yet. Either I’ll let them thaw and microwave or I’ll put them frozen directly into the oven and baked them until they are warmed through.

Bacon-Wrapped Figs Stuffed with Blue Cheese

2010-07-25T08:48:00.000-07:00

I work with one of those amazing black women. She isn't Madea, she's Miss Joanne. I love her side glances and belly laughs more than anyone else at work. I love how she has all the gossip because everyone goes to Joanne to bitch and moan. Now I like to think she took a special liking to me after I started bringing cake to work from time to time. And so when I found out she had a fig tree, I offered a trade. I bring her my famous red velvet cake for as many figs as she could give.

Until recently, I never realized figs were so popular with the chef types. In almost every cookbook, there seems to be a recipe that takes the fig to upscale status. That's leaps and bounds above me eating it off the tree in my great grandma's backyard. Figs are one of those fruits that a lot of people have never seen, because I don't think they travel very well. Most mainstream cookbooks utilize dried figs or black mission figs.

After stuffing several fresh figs down my throat, I decided I might try to make something with figs. I had the cookbook Everything Cook for Two loaned from another library. I had just tried a recipe for corn soup which turned out to be a lot like creamed corn. Good, but not what I was wanting. So I figured Bacon Wrapped Figs Stuffed with Blue Cheese was pretty straightforward and wouldn't disappoint me like the soup. I made it as a snack for us one night when neither of us were hungry for dinner. It was so good, I made it again a few days later as an appetizer for dinner.

I used green figs from Miss Joanne's tree.

I kind of like the way they spill their blue cheese guts.

Romance apparently means figs, wine, and puzzles?

Bacon-Wrapped Figs Stuffed with Blue Cheese
(Serves 2)

8 strips bacon
About 8 teaspoons blue cheese
8 ripe green or black figs, trimmed
2 cups baby greens

1. Preheat oven 475F.

2. Bring a small pan of water (about 2 cups) to a boil and blanch the bacon for 2 minutes. (This will eliminate some of the fat and precook the bacon very slightly.) Remove the bacon and place on paper towels to drain.

3. Take about 1 teaspoon of blue cheese and roll into a small cylinder. Insert it in the bottom of one of the figs. (Depending on the ripeness of the fig, you may have to make a small incision in the bottom, but a very ripe fig if soft enough to allow penetration.) Wrap a strip of bacon around the fig and secure it with a tooth pick. Repeat with the remaining figs.

4. Place the wrapped figs in an ovenproof dish. Roast for about 8 minutes or until the bacon begins to crisp and some cheese oozes out. Let cool for 1 minute before serving. Arrange a small pile of greens in the center of each serving plate and top with the hot figs. Any juices and cheese that ooze out will act as a dressing for the greens.