November 7, 2009
Posted by MichaelNatkin, November 4, 2009 at 2:30 PM
Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire.
[Photograph: Michael Natkin]
If you just looked at the picture and didn't read the title, you probably just thought this was hummus, right? Wrong! While they look superficially similar, hummus is made primarily of chickpeas, while tahina is a puree of sesame seeds seasoned with lemon juice and garlic.
Hummus is well-known in the west, inspiring frightful variations with textures comparable to drywall cement, while tahina's praises go unsung. Which is a shame, because it is easy to throw together, delicious, and very nutritious.
To make matters more confusing, tahina can also be spelled tehineh or tehina, and its main ingredient is tahini. All you have to keep in mind is that tahini is just the pureed raw sesame seeds, while tahina is the prepared sauce.
Continue reading »
Posted by Kristen Swensson, November 2, 2009 at 10:15 AM
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
Sometimes, creating healthy recipes takes quite a bit of planning. There are ingredients to be bought, quantities to be recalculated, and substitutions to be made. Some fail.
Others succeed. Many an evening, I emerge from the kitchen tired but victorious, content that another nutritious meal can be shared with the interweb.
Sometimes, it's raining and pork chops are on sale.
Pork Chops with Green Apple and Tomatillo Sauce, originally from the June 2004 issue of Gourmet is a lovely twist on the American classic. The pork is flavored by a cumin and coriander rub, which melds wonderfully with the tart, slightly spicy apple topping. As center cut pork chops are pretty lean, it's on the lighter side calorie-wise, too.
Continue reading »
Posted by Kristen Swensson, October 26, 2009 at 10:00 AM
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
You know the bible story about the loaves and fishes? I have a situation like that in my house right now, except it's the never-ending butternut squash. I estimated it to be around two or three pounds when purchased, but it's actually more like five or six. So much for skipping the produce scale.
Still, I'm not complaining. To date, the Infinity Squash (as we've come to call it) has fueled a wonderful Moroccan side dish, a risotto from Chez Panisse, and Butternut Squash Apple Cranberry Bake Adapted from Simply Recipes, the bake is a sweet seasonal twist on regular ol' starchy sides. Adults will love it, but if you have finicky kids, I bet a six-pound squash this dish will convert them into lifetime vegetable lovers.
Continue reading »
Posted by Robin Bellinger, October 20, 2009 at 2:45 PM
[Photograph: Robin Bellinger]
Shopping List
1 onion: $0.50
1 green bell pepper: $1.32
2 serrano peppers: $0.25
1 cup uncooked lentils: $1.00
1/2 cup uncooked beans: $0.25
2 or 3 canned plum tomatoes (pro-rated): $1.00
Cilantro (pro-rated): $0.50
1 cup uncooked millet: $0.50
2 ounces pepper jack (optional): $0.50
Pantry items: Oil, garlic, ground cumin, paprika or pimenton, dried thyme, dried sage, dried oregano, cayenne pepper, salt, cornmeal, yogurt or sour cream (optional).
Total cost (for 4 portions): $5.82
Despite my pedigree as an enthusiastically carnivorous Texan, I've made plenty of vegetarian chilis in my time, all unremarkable. They got the belly-filling job done, more or less, but this Madhur Jaffrey bean chili is the first non-meat chili I've ever made that was still being enthusiastically eaten on the third day.
Except for the bell pepper and jalapenos or serranos, you probably have on hand all these ingredients. I used some of the pre-cooked beans I keep in my freezer, but canned would be fine, too. A spoonful of yogurt or sour cream makes the meal surprisingly richer; in fact, as long as you have that creamy kick, you won't miss cheese, if you don't happen to have any. And millet may sound like a punishingly healthy choice for serving, but its texture and bulk actually remind me of the ground beef in a chili con carne. If you're skeptical, make rice (or use your extra two dollars and change to buy corn tortillas or chips). Jaffrey says this is also good with polenta and doubles or triples well.
Continue reading »
Posted by Carolyn Cope, October 20, 2009 at 8:00 AM
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays to help us cook through seasonal surplus with ease.
[Photograph: Carolyn Cope]
I'll be honest. I was a little hesitant to post a butternut squash soup recipe this week. You all are pretty sophisticated eaters, and there's a fair amount of puréed butternut sloshing around in the world every fall already. It's not like I'm going to convince anyone I invented butternut soup. It's no hairy gourd bread, I'll tell you that much.
It's creamy. It's vegan. As its mom would say, it has a lot going for it.
Don't get me wrong. This is a really tasty soup, and it's unimpeachably nutritious. It boasts subtle, balanced flavors that are a refreshing alternative to the usual pumpkin pie spice. (Okay, fair enough, I'm the one boasting, but as my sister used to confound herself by saying, it's "six of one half, dozen of the other," am I right?) It's creamy. It's vegan. As its mom would say, it has a lot going for it. I just wasn't sure it was exciting enough.
But then I had a few of those days last week where the sky feels like it's cracking into giant, ugly shards and throwing them like javelins at your shoulders. And boy was I glad to have a pot of this soup in the fridge. I'd tell you how many bowls of it I've eaten in the past seven days and how many people I've shared it with, but trust me, it wouldn't leave a very ladylike impression. Let's just say it's a good thing for my karma that I'm sharing the recipe. Here's hoping the sky is listening.
Continue reading »
Posted by MichaelNatkin, November 4, 2009 at 2:30 PM
Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire.
[Photograph: Michael Natkin]
If you just looked at the picture and didn't read the title, you probably just thought this was hummus, right? Wrong! While they look superficially similar, hummus is made primarily of chickpeas, while tahina is a puree of sesame seeds seasoned with lemon juice and garlic.
Hummus is well-known in the west, inspiring frightful variations with textures comparable to drywall cement, while tahina's praises go unsung. Which is a shame, because it is easy to throw together, delicious, and very nutritious.
To make matters more confusing, tahina can also be spelled tehineh or tehina, and its main ingredient is tahini. All you have to keep in mind is that tahini is just the pureed raw sesame seeds, while tahina is the prepared sauce.
Continue reading »
Posted by Kristen Swensson, November 2, 2009 at 10:15 AM
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
Sometimes, creating healthy recipes takes quite a bit of planning. There are ingredients to be bought, quantities to be recalculated, and substitutions to be made. Some fail.
Others succeed. Many an evening, I emerge from the kitchen tired but victorious, content that another nutritious meal can be shared with the interweb.
Sometimes, it's raining and pork chops are on sale.
Pork Chops with Green Apple and Tomatillo Sauce, originally from the June 2004 issue of Gourmet is a lovely twist on the American classic. The pork is flavored by a cumin and coriander rub, which melds wonderfully with the tart, slightly spicy apple topping. As center cut pork chops are pretty lean, it's on the lighter side calorie-wise, too.
Continue reading »
Posted by Kristen Swensson, October 26, 2009 at 10:00 AM
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
You know the bible story about the loaves and fishes? I have a situation like that in my house right now, except it's the never-ending butternut squash. I estimated it to be around two or three pounds when purchased, but it's actually more like five or six. So much for skipping the produce scale.
Still, I'm not complaining. To date, the Infinity Squash (as we've come to call it) has fueled a wonderful Moroccan side dish, a risotto from Chez Panisse, and Butternut Squash Apple Cranberry Bake Adapted from Simply Recipes, the bake is a sweet seasonal twist on regular ol' starchy sides. Adults will love it, but if you have finicky kids, I bet a six-pound squash this dish will convert them into lifetime vegetable lovers.
Continue reading »
Posted by Robin Bellinger, October 20, 2009 at 2:45 PM
[Photograph: Robin Bellinger]
Shopping List
1 onion: $0.50
1 green bell pepper: $1.32
2 serrano peppers: $0.25
1 cup uncooked lentils: $1.00
1/2 cup uncooked beans: $0.25
2 or 3 canned plum tomatoes (pro-rated): $1.00
Cilantro (pro-rated): $0.50
1 cup uncooked millet: $0.50
2 ounces pepper jack (optional): $0.50
Pantry items: Oil, garlic, ground cumin, paprika or pimenton, dried thyme, dried sage, dried oregano, cayenne pepper, salt, cornmeal, yogurt or sour cream (optional).
Total cost (for 4 portions): $5.82
Despite my pedigree as an enthusiastically carnivorous Texan, I've made plenty of vegetarian chilis in my time, all unremarkable. They got the belly-filling job done, more or less, but this Madhur Jaffrey bean chili is the first non-meat chili I've ever made that was still being enthusiastically eaten on the third day.
Except for the bell pepper and jalapenos or serranos, you probably have on hand all these ingredients. I used some of the pre-cooked beans I keep in my freezer, but canned would be fine, too. A spoonful of yogurt or sour cream makes the meal surprisingly richer; in fact, as long as you have that creamy kick, you won't miss cheese, if you don't happen to have any. And millet may sound like a punishingly healthy choice for serving, but its texture and bulk actually remind me of the ground beef in a chili con carne. If you're skeptical, make rice (or use your extra two dollars and change to buy corn tortillas or chips). Jaffrey says this is also good with polenta and doubles or triples well.
Continue reading »
Posted by Carolyn Cope, October 20, 2009 at 8:00 AM
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays to help us cook through seasonal surplus with ease.
[Photograph: Carolyn Cope]
I'll be honest. I was a little hesitant to post a butternut squash soup recipe this week. You all are pretty sophisticated eaters, and there's a fair amount of puréed butternut sloshing around in the world every fall already. It's not like I'm going to convince anyone I invented butternut soup. It's no hairy gourd bread, I'll tell you that much.
It's creamy. It's vegan. As its mom would say, it has a lot going for it.
Don't get me wrong. This is a really tasty soup, and it's unimpeachably nutritious. It boasts subtle, balanced flavors that are a refreshing alternative to the usual pumpkin pie spice. (Okay, fair enough, I'm the one boasting, but as my sister used to confound herself by saying, it's "six of one half, dozen of the other," am I right?) It's creamy. It's vegan. As its mom would say, it has a lot going for it. I just wasn't sure it was exciting enough.
But then I had a few of those days last week where the sky feels like it's cracking into giant, ugly shards and throwing them like javelins at your shoulders. And boy was I glad to have a pot of this soup in the fridge. I'd tell you how many bowls of it I've eaten in the past seven days and how many people I've shared it with, but trust me, it wouldn't leave a very ladylike impression. Let's just say it's a good thing for my karma that I'm sharing the recipe. Here's hoping the sky is listening.
Continue reading »
Posted by Kristen Swensson, October 19, 2009 at 10:45 AM
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
Football season is never easy for healthy eaters. Every Sunday, we're confronted by smorgasbords that'd make Tony Siragusa blush. And during gamedays filled with KFC Famous Bowls and Cadillac Pimento Cheese Balls, it helps to have alternatives that a.) don't include a cup of mayonnaise, and b.) are identifiable as food.
Let's cut to the chase, then: there's only one problem with Giada DeLaurentiis' Spinach and Cannellini Bean Dip, and that is you will never, ever want to stop eating it. It is the 1972 Dolphins of dips. It's right up there with Ina Garten's Roasted Eggplant Spread, which is the highest honor one can bestow on a dip.
Each one-third of a cup serving comes out to 87 calories, 2.7 grams of fat, and 3.7 grams of fiber, making it lighter than hummus and only a single Weight Watchers point. One could call it a touchdown.
Continue reading »
Posted by MichaelNatkin, October 14, 2009 at 3:00 PM
Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire.
[Photograph: Michael Natkin]
Tortilla casserole isn't authentically Mexican, beautiful, or fancy in any way. It's simply a delicious, homey way to put a healthy and inexpensive vegetarian entree on the table. If you have kids, odds are it will be a hit with them too. In my family we like to put something like this together on Sunday night and refrigerate it, then bake and serve it for dinner early in the work week. That guarantees us at least one hot home-cooked meal even if no-one has time to cook.
The most complicated thing it asks you to do is dice an onion.
This recipe is for the basic tortilla casserole. The most complicated thing it asks you to do is dice an onion. You can embellish the basic recipe in any number of ways. For example, add finely diced zucchini or bell pepper, roasted poblano peppers, or corn kernels. You could also replace the refried beans with whole pinto or black beans, or add a tablespoon or so of minced chipotle pepper to the sauce.
Continue reading »
Posted by Kristen Swensson, October 12, 2009 at 10:30 AM
"The result was a warm, sweet, 175-calorie snack halfway between a granola bar and an oatmeal cookie."
My friend Stacey is my travel buddy. Together, we've motored through most of the South and driven across a good chunk of Northern India. On these journeys, I've discovered a fundamental difference between the two of us: whereas I assume car food will materialize magically from the glove compartment, she always has the good sense to bring snacks. When there's 90 minutes between rest areas (I'm looking at you, Arkansas), it's a lifesaver.
This past weekend, I visited Stace in Massachusetts, and figured my time had finally come to say fair's fair; to be the prepared one. So, I made granola bars.
Here's the thing. Initially, most granola bar recipes seem healthy. They're full of dried fruit and nuts, and tend to have exciting ingredients like flaxseed and wheat fields. Upon further inspection, however, they can be stunningly high in calories and fat. It's great if you're going for an extended run, but not so good if you're going for an extended sit. Subsequently, my mission was to make a leaner granola bar without sacrificing the fun add-ons.
Continue reading »
Posted by Kristen Swensson, October 5, 2009 at 11:45 AM
"The pumpkin bulks up the mixture and adds a sweet, earthy undertone fairly uncommon to healthier chilis."
A few years ago, I made the conscious decision to drop a few pounds and start eating better. Hands down, the hardest part was finding delicious meals that didn't leave me starving afterward. Like many dieters, I subsided on salads and feather-light bird food for quite awhile, assuming it was the only way I would whittle inches off my tuchus. It got really boring, really quickly, and almost turned me off to healthy eating in general.
Then, I started cooking chili.
Substantial and versatile, chili is a wonderfood. Lighter versions tend to use very little oil and are usually loaded with beans and vegetables, which means the final nutritional tallies are low in fat, high in fiber, and packed in vitamins and minerals. Basic recipes take less than an hour to make, and will feed the Duggar family, plus Kate, plus eight. (Note: not Jon.) Finally, there's an endless supply of lighter chilis online. So, if you don't like one, keep looking, because there exists a version tailor made to your taste buds. Are they all authentic Texan concoctions? Not necessarily. (See: beans, no beef.) But that's not what we're going for here.
Continue reading »
Posted by Kristen Swensson, September 28, 2009 at 9:00 AM
Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Flickr: Antoaneta]
A few weeks ago, I fell into possession of 40 yellow tomatoes, which eventually became a lovely salad, lots of salsa, and enough of Bon Appétit's yellow tomato soup to feed the entire cast of Glee until graduation. The soup was a particular highlight, not only for its health quotient and deep, smoky flavor, but for its seemingly infinite adaptability. We froze a full gallon of the leftovers, and it's been a ball devising new ways to serve it.
One night, with the simple addition of elbow macaroni and cannellini beans, it became a filling pasta e fagioli dinner. A few days later, I added thin slices of cheesy bread to make a satisfying first course lead-in to a fish entrée. And of course, we've been eating the soup plain, with perhaps a side salad for light lunches. No kidding, this stuff is the best.
While I suspect similar alterations could be made to any tomato-based soup with excellent results, I like the yellow tomato-bacon-chipotle base combination here. It's unexpected and feels like cheating, though the soup remains incredibly light. With only 123 calories and about four grams of fat per cup, you can indulge a little with add-ons (see: bread, cheesy). And for a healthy eater, it doesn't get better than that.
Continue reading »
Posted by Kristen Swensson, September 21, 2009 at 10:45 AM
Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
Over the last five years or so, whole-wheat pasta has become a fixture in light cooking. Admittedly, it's slightly healthier than durum-based pasta and pairs well with earthier ingredients like eggplant and spinach. But nine times out of ten, I prefer non-wheatie ziti (or rotini or capellini) as it's more versatile and better-tasting, not to mention a buck cheaper per box. As for the fiber issue, I figure I’ll get it elsewhere. Like say, from fruit or chewing on a piece of furniture.
However, there’s still that 10 percent of recipes where whole-wheat pasta works exceptionally well. Turkey Sausage and Arugula Pasta from Eating Well is one of them. Instead of acting as a blank canvas on which to pile vegetables, the whole-wheat pasta has a slightly nutty flavor and firm texture that goes well with the peppery greens and bright, sweet tomatoes. Everything’s topped off with a subtle, low-fat Parmesan sauce, which adds moisture and wonderful cheesiness without too many extra calories.
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Posted by MichaelNatkin, September 16, 2009 at 2:00 PM
Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire.
[Photograph: Michael Natkin]
Westerners tend to think the full range of Indian main dishes consists of wet curries and tandoor-cooked meats. There are actually a huge array of cooking techniques used throughout the subcontinent. Today's eggplant and potato charchari demonstrates an unusual Bengali style never seen in American restaurants.
After the initial frying of spices, the vegetables are added along with enough water to steam them tender, and cooked without stirring until all of the water evaporates. Then they stay on the heat while the fat at the bottom of the pan fries the lowest layer of vegetables until crispy and dark. This crust is mixed into the dish to add a bit of flavor complexity reminiscent of outdoor cooking.
The result is a dryer-textured dish that makes a nice contrast to the typical saucy curry. Serve it with this Chana-Mushroom Masala, basmati rice, and plain yogurt or a simple raita for a real feast. The best pot for cooking a charchari is something heavy and easy to clean (but not non-stick) like an enameled cast iron Dutch oven.
Continue reading »
Posted by Kristen Swensson, September 14, 2009 at 10:45 AM
"It had prettier colors than a bag of Skittles."
[Photograph: Kristen Swensson]
Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15 individual 'maters at most. There would be a salsa, maybe a sauce, and it’d be done. No sweat.
40 yellow tomatoes later, plans changed.
What does one do with 40 yellow tomatoes? I had no idea, but since the husband-elect and I were traveling for the weekend, they had to be used up, fast. So, an APB went out to my blog readers, who had all kinds of ideas, from yellow tomato soup (five thumbs up) to Provencal stuffed tomatoes (watery, but good on pasta) to freezing any leftovers (done and done).
Lunch that day came courtesy of Kalyn’s Kitchen, a South Beach Diet-oriented site with well over 40 billion recipes. Fortunately, yellow tomato salad with roasted red pepper, feta, and mint was among them. It was fast (came together in about 30 seconds), fresh, and delicious, and had prettier colors than a bag of Skittles. Do not adjust your computers—that’s actually what the salad looks like.
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Posted by MichaelNatkin, September 9, 2009 at 2:45 PM
Note: Today has turned into de facto Mole Day at Serious Eats. Earlier this morning we brought you another mole sauce recipe as part of our Serious Heat series, and as it turns out, our vegetarian columnist Michael was in a mole mindset too. Ain't no shame in that, right?
An absolutely authentic Oaxacan mole is quite an undertaking. They often include 30 or more ingredients, each of which needs advance preparation before going into the final sauce. It's best done over the course of several days.
Bottled moles from the grocery store are generally unpalatable, with little of the subtlety of the real thing. I set out to find a compromise: a delicious mole made in about an hour, part of which is simmering time while you prepare the rest of the meal.
The concept of mole is that the sauce is the main event--what it's served with is in a supporting role. The sauce therefore must be interesting enough to maintain your interest through the whole course of an entree. This one is bursting with a balanced mixture of chiles and spices, a hint of chocolate for a mildly bitter background, and orange juice for acidity. I kept the traditional final frying of the sauce in oil and slow simmer, a feature of many Mexican sauce recipes.
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Posted by Kristen Swensson, September 7, 2009 at 11:00 AM
Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
When you’re trying to lose weight or maintain a weight loss, one of the trickiest areas to navigate is alcohol. Beer, wine, liquor, and mixed drinks are a caloric minefield, and too many pints can sink a diet faster than a box of doughnuts. (Mmm, doughnuts.) Of course, a life without booze is nigh unthinkable for some of us. (Note: me.) So, how do we reconcile our desire to get healthy with our desire for a Mudslide?
Moderation is part of it, as is planning ahead, pacing ourselves, and quaffing water between drinks. Choosing lower-calorie mixers like diet soda, seltzer, and fruit purees helps as well. And of course, some beverages are naturally lighter than others. An average glass of red wine should only run you about 110 calories, while a full-size frozen margarita will cost you 750. (For more calorie counts, see here.)
Two of my favorite ways to imbibe intelligently are mimosas and bellinis. Usually served with breakfast, they mix small amounts of fruit juice or fruit purees with champagne or a sparkling white wine like Prosecco. Generally less than 100 calories a pop, you can nurse them for awhile without feeling guilty. Oh, and they’re delicious, too.
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Posted by Carolyn Cope, September 1, 2009 at 9:45 AM
[Photographs: Carolyn Cope]
In the Crisper
Featured Veg: Kohlrabi.
Eat: Stem and leaves, raw or cooked. Leaves are typically cooked but can be sliced thin and dressed raw.
Prepare Stem: Wash well, trim ends, and peel thickly with a paring knife.
Prepare Leaves: Wash in several changes of water. Roughly chop or slice crosswise.
Substitute: For stem: turnip or rutabaga (cooked), celery root (raw). For leaves: kale, collards.
Hiya, it's Kohlrabi. From the garden, yeah. Look, I don't mean to be that guy or anything, but there's something that's been bumming me out for kind of a while, and I just feel like I need to put it out there. Holding in the bad stuff can really wilt your greens, you know? It's not lost on me that we've only known each other for--what--a couple of months now, max? But you just seem like someone I can talk to. Maybe it's the way you smile with your eyes. Probably I should see a shrink or whatever and not wear out my friendships blabbering about all this stuff, but who has that kind of money these days, right? Anyway, sometimes I think it's the whole "both my parents are Freudian psychoanalysts" thing that got me here in the first place, so. Heheh. Ahem.
Can I ask you something? We're all adults here, and it's not like anyone thinks life is a popularity contest anymore. But--I mean--I just don't get why people consistently clam up so much the minute I walk into a room. It's like no one knows quite what to make of me. So I'm a bit of an oddball! We can't all be cucumbers and tomatoes, am I right? Honestly, I can be a lot of fun--you wouldn't believe how I was dancing on the picnic table on the Fourth of July--but I feel like no one sees me that way. And after a while awkwardness becomes a self-fulfilling prophecy. Because how many times can a guy be made to feel like the grim reaper of good times before his foliage gets slightly bitter? Yeah, I've got a mildly assertive taste at this point. Who could blame me?
Continue reading »
Posted by Kristen Swensson, August 31, 2009 at 10:45 AM
"Too often, grain and bean salads are over-dressed."
[Kristen Swensson]
As the Summer of Death and Bizarre Weather comes to a close, so does Healthy and Delicious' occasional series on mayo-less salads. Our fourth and final recipe is Greek-Style Chickpea Salad from Cook’s Illustrated Best Light Recipe.
A chickpea-based concoction, it relies on cucumber for freshness, onion for zest, and a smattering of feta cheese for tang (or, as some are wont to call it, “feta-ey-ness”). Everything balances perfectly with the dressing. Too often, grain and bean salads are over-dressed, leaving the contents to stew in a pool of flavored grease. It’s not good for healthy eating or the texture of the food.
This dish bucks that trend by using just the right ratio of lemon juice, Dijon mustard, olives, and olive oil. It clings lightly to the chickpeas instead of drenching them. And whether you’re concerned about weight or leaky Tupperware at your Labor Day picnic, this is undoubtedly a good thing.
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Posted by Kristen Swensson, August 24, 2009 at 11:15 AM
"There has to be a certain satisfaction in proving that vegan food is actually quite tasty."
[Flickr: Chadd]
I'm not a vegan myself, but I applaud those who choose the path of the eggless. It’s an admirable lifestyle decision, and I imagine the diet takes creativity, dedication, and more than a few cans of beans.
I also imagine that a vegan's favorite activity is making ardent carnivores appreciate vegan food, and the resulting conversations go something like:
VEGAN: Here, Dad. Try this avocado and corn salsa from Epicurious.
DAD OF VEGAN: What’s an Epicurious?
VEGAN: It’s…nevermind. Just eat it.
DAD OF VEGAN: OK. (Chomps some salsa.) Why, my sweet hippie child, this is delicious. You have opened new horizons of flavor for my aging, spice-bereft taste buds.
VEGAN: Oh, I know. And guess what?
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Posted by Joshua Bousel, August 21, 2009 at 8:00 PM
On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!
[Joshua Bousel]
The extreme heat and humidity we have going on here in New York hasn't exactly left me with a desire to stand next to a 500-degree grill. That is until I came across this recipe for a grilled gazpacho. The thought of sweating it out over the flames with the reward of a cold summer soup at the end was very enticing.
So it went, I grilled almost every ingredient in the soup: green onions, garlic, onion, red and green peppers, and tomatoes. Then they all got a spin in the blender along with a cucumber, oil, vinegar, salt, and pepper, followed by a chill in the fridge. After the hour defined in the recipe as the minimum resting period, I was in need of relief from the heat and served myself a large bowl.
The soup was robust, deep with the flavors of the grilled vegetables, with the distinct underlying coolness of the cucumber. The only problem was that an hour was long enough to cool the soup but not make it truly cold. So it was a triumph of flavor but didn't quite deliver the refreshing factor, although I bet that will change when, after another hot walk home tomorrow, I have another serving of a now, fully chilled gazpacho.
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Posted by Carolyn Cope, August 18, 2009 at 8:30 AM
Note: If you're a CSA member or gardener, you're probably all too familiar with the phenomenon of having too much X, Y, or Z (zucchini seems to be the culprit right now). This post marks the debut of Carolyn Cope's Crisper Whisperer column in which the author helps us cook through the surplus with ease. Please join us in giving Carolyn a warm welcome! --AK
Photographs by Carolyn Cope
Look, I love my CSA as much as the next girl. In fact, I run my CSA--so you might say I love it even a smidge more than most. Unadulterated local veg holds a special place in my heart for all the same reasons it probably does in yours. But have you noticed what your seemingly innocent produce has been up to recently? It's become an overnight success, that's what. And like any other fledgling celebrity, it's wreaking some havoc along the way.
Zucchini is the Brangelina of seasonal produce. It reproduces like mad and is inherently and unabashedly plural.
For the most part, your farm share has kept its knickers on and refrained from driving under the influence (although of course you do see the odd story of brandy-soaked peach flambés from time to time, and there's more after the break on why that zucchini is having babies with everyone in sight). No, your local veg's unbranded brand of mayhem is subtler than all that, but it's ultimately more destructive. Those plants have wrapped their sly little tendrils around the collective consciousness and brainwashed us all into near-total submission.
Think about it. When was the last time you heard a friend--intelligent, opinionated individuals though your friends undoubtedly are--dare utter a word against The Veg? It's become so altogether unhip to do so, you simply haven't heard it at all. Even when farmers' markets and CSA shares runneth over with fuzzy squash, New Zealand spinach, and salad burnet, everyone just smiles, nods and acts like they're about to go home and whip up the loveliest stir-fry you've ever tasted in five minutes flat. That's not normal, people--and more important, it's just not true.
The truth looks more like this.
A guiltily discarded turnip, left to decompose in the fridge through too many late nights at work, beats like a tell-tale heart under the floorboards of Apartment 6B's dreams. Three flights up, an otherwise reasonable 9E will look you straight in the eyes and say she used last week's share of horseradish in homemade cocktail sauce. Only after a few glasses of wine will she admit to having thrown it away. In your trash.
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