Black Bean and Pepper Jack Burgers

I might as well call this the Bean Blog because there's a bit of an overabundance of bean posts.  This may be a bit boring but it's my journal and the truth is I love them and look for opportunities to make them into dinner as often as I can.   I find them very satisfying to the belly and a great weeknight option.  They can be made from items easily attainable at any of the corner fruit markets that are common in our Chicago neighborhoods  So I don't have to go to a supermarket (always a good thing.)

This particular recipe, Black Bean and Pepper Jack Burgers was chosen because it got really good reviews on the Fine Cooking website (this is free content, so the link to the recipe should work.)  Looking at the ingedients, I figured it couldn't possibly be bad.  More amazing about it is that there's half a cup of old fashioned rolled oats included in the mixture.  That an eighth of a cup per burger and you will never notice.  Besides that, the general cast of mexican flavors is represented:  beans, pepper jack cheese, cilantro,  green onions, cumin for spice and an egg to bind.  Basically, it is all mixed into a bean paste and then formed into patties to chill.  Then they are cooked until nicely browned on both sides.  A cast iron skillet will give you the sear you really want.

Toasted buns elevate any burger. Seriously, it makes a huge difference.

Toasty and warm.

I served on toasted buns with some salsa and avocado for toppings.  We were really happy with these.  Even my 8yr old agreed that the bean patty was tasty, though he didn't want a bun.

Lentils, the Little Engine that Could.

I don't expect you to get excited about lentil tacos.  I don't expect anyone to get excited about them. What is to get excited about a humble brown bean?  They are just kind of blah and plain.   But if there's no meat in the house and you need to make some kind of dinner in a flash, lentils can be a life-saver.    They take to all sorts of flavors and cook up in 15 minutes without need for soaking ahead of time.  I have a few lentil go-to dishes for dinner: a warm lentil skillet with bacon, a lentil soup, a lentil salad with crunchy things added and a sharp vinaigrette.  And recently I came across this recipe for a lentil taco and I was intrigued.

This idea for lentils as a taco filling came from Pam Anderson's How to Cook without a Book, Meatless Meals.  It seemed like a reasonable preparation to me.  Lentils cooked like a spicy chili, but with more of a taco flavor than a chili flavor and reduced a bit more to thicken up.  The filling then gets scooped in a warm tortilla and when topped with all the yummy garnishes you like on a taco.

I won't say it exactly copies a spicy beef or chicken, but it approximates it enough to fool the mouth, especially when combined with all the toppings and the tortilla.   It is kind of like a spicy bean dip.

I'm linking you to the recipe here and encouraging you to give it a try.  I will say I doctored her spices a bit.   So... drop the oregano from the recipe and instead add 1 teaspoon of ground coriander and a good healthy pinch of cayenne.  And, after everything has simmered together, finish it with a light splash of cider vinegar (trust me!)    Check for salt and warm up those tortillas.

As far as toppings go, I did a cabbage slaw.  This is nothing but bagged shredded slaw mix, seasoned with salt and pepper and, yes again, tossed with some vinegar, but this time rice vinegar to taste.  This will give you a bright crunch to balance the spicy lentils  And now you have cabbage and lentils, this is shaping up nicely in terms of a nutritious taco.

I also like some chopped fresh cilantro and some hot sauce too.  Pico de gallo would also be nice.  Husband added some shredded cheese because that's how he rolls.  Whatever you like on tacos is what you should put on them.   Guacamole adds good fat and nutrition!

These are even better the next day after the spices and flavors have melded.  Also, you can roll up lentils and cheese in a flour tortilla and bake it until melty and warm to make a baked burrito.  First cover with foil and then remove toward the end so it gets toasty.  Serve with sour cream and garnishes of your pleasing.  This makes a damn good bean burrito.  You will like this recipe more than you think you will. 

And no animals were harmed in the making of this segment.

Black Bean Soup from CI

Black bean soup is one of my favorite soups to make.  I like to puree it until it is nearly smooth but with just a little bean texture.  The smoothness of the soup is really comforting and it fills my stomach and makes me feel satisfied.

There's so many good recipes for black bean soup out there.  I know you have your favorite.  The one I go back to again and again is from Cook's Illustrated No. 72.  It has a little cumin and hot red pepper flakes in it.  You can't specifically taste the spices in the soup but they give it some warmth and depth that I really love.  I've talked about the recipe before but never just plain typed it out.  So here you go.  It is the perfect thing to make in the upcoming months.  BTW, this recipe can be cut in half easily but you can freeze the soup too, if you want to make the whole thing.  You can leave the ham out or use some bacon, just remove before pureeing.

Black Bean Soup

Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking.

Makes About 9 Cups, Serving 6

Beans
1	pound dried black beans (2 cups), rinsed andpicked over
4	ounces ham steak , trimmed of rind
2	bay leaves
5	cups water
1/8	teaspoon baking soda
1	teaspoon table salt
Soup
3	tablespoons olive oil
2	large onions , chopped fine (about 3 cups)
1	large carrot , chopped fine (about 1/2 cup)
3	ribs of celery , chopped fine (about 1cup)
1/2	teaspoon table salt
5 - 6	medium cloves of garlic , minced or pressedthrough garlic press (about 1 1/2 tablespoon)
1/2	teaspoon red pepper flakes
1 1/2	tablespoons ground cumin
6	cups low-sodium chicken broth
2	tablespoons cornstarch
2	tablespoon water
2	tablespoons lime juice , from 1 to 2 limes
Garnishes
	lime wedges
	minced fresh cilantro leaf
	red onion , finely diced
	avocado , diced medium
	sour cream

1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.

2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

3. TO FINISH THE SOUP: Ladle 1 1?2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Chickpea and Cherry Tomato Salad with Cilantro Dressing

This simple salad is from one of my favorite cookbooks, Clean Food. There's not much to it besides the chickpeas and tomatoes. but they're held together by a delicious sassy cilantro dressing. A food processor is needed for the dressing.

You could use this as a side next to grilled meat or fish or as a dish to share at a dinner. It also makes a nice green salad by tossing it with some baby spinach and a little more of the dressing. Don't add all the dressing at once when you make the recipe. When I make it for just us, I halve it (using a pint of cherry tomatoes and a can of chick peas.) The real value of this salad is what's leftover that you can eat the next day as a quick lunch.

Chickpea and Cherry Tomato Salad with Cilantro Dressing
adapted from Clean Food by Terry Walters

2 lbs cherry tomatoes (mixed varities make it special)
3 cups cooked chick peas (I use 2 cans, rinsed and drained. for the whole recipe) 4-5 chopped scallions

Dressing

1 garlic clove, peeled
1 large bunch of cilantro (about a cup)
1/2 cup extra virgin olive oil
2 T lemon juice
kosher salt and pepper

Cut the tomatoes in half, and add to a large bowl with chick peas and scallions

With food processor running, drop in whole garlic clove and mince. Turn of processor, scrape down sides, add cilantro, olive oil, lemon juice, salt and pepper. Pulse to combine. Drizzle dressing over salad, toss and serve.

Grilled Swordfish with Sun-Dried Tomato Vinaigrette

Those who know me well know that I tend to fixate. I crush hard on things, they consume me and all my thoughts and then, like fleeting summer love, they pass and I move on to obsess on something new. It has always been that way. I've been obsessed with pie making, mexican food, asian food, weight loss (you would figure, after all that pie and mexican food,) healthy eating, vegetarian eating. There's been a pomegranate phase, a mango phase. The creme brulee phase, a kabob phase, potato gratin phase, a whole gratin phase not confined to the potato. Oh, it goes on but that's between me and my therapist.

Right now, it is all about the salad and mostly, the vinaigrette. I've been trying all sorts of new ones, especially those from the book Mediterranean Fresh by Joyce Goldstein ("A compendium of one-plate salad meals and mix-and-match dressings.") Can anything sound better than that in the middle of summer? The sun-dried tomato vinaigrette I'm about to share is from this book. I love it on grilled chicken or swordfish (as I did above and served with swiss chard from our garden). I think it would be good on a steak salad too, especially if one were to add a little chipotle in there.

Sun-Dried Tomato Vinaigrette

1/2 c extra-virgin olive oil
1/4 c sun-dried tomato oil (from the jar)
3 T red wine vinegar
2 T chopped sun-dried tomatoes
salt and pepper

Whisk it all together.

Here I've made a salad of leftover grilled chicken breast, sliced with the vinaigrette spooned over it. Also currently enamored with pickled green beans, which also on the plate.

Here's what the lettuce looked like 10 minutes before it was washed, dried and ready to go into my salad.

Quinoa and Roasted Vegetables

This is how we've been eating lately. Just meager, but healthful, bowls of food at dinner to fill our stomachs for the night. I'm convinced more and more that unless you've been working in the fields all day, there is no need for a western -diet dinner centered around meat. For me, that is a feast or "holiday food" as a friend dubbed it and it is best eaten only once in a while. The most important thing for me is to find a way to pack more nutrients into my day and a nice bowl of whole grains with some roasted vegetables is an easy way to do it.

It may not look like much but this little bowl of food packs a power punch of good things for your booty body. Quinoa is an ancient grain that is a complete protein plus has many other nutrients. It is easy to work with and has a bland taste like rice or couscous and can work similarly to those in recipes. You can make it plain, like it says on the bag, or you can do a quinoa pilaf and flavor it in any way you like. Sometimes I like to mix the pilaf with beans to make it heartier but I also like it just seasoned and on its own as a side next to just about anything or as a vehicle to mix other things into, like veggies or other leftovers, even chicken.

Here I mixed it with roasted vegetables: asparagus, red and poblano peppers and some mushrooms. But you could roast just about anything you like. My go-to quinoa pilaf recipe comes from Veganomicon. I like it because many quinoa recipes start by cooking the quinoa and then flavoring it. This one starts with the flavorings first: sauteeing onions and garlic, then you add just a bit of tomato paste and some cumin and coriander for seasoning. This result is a quinoa that is flavorable enough to stand on its own. Black beans are a natural add-in here. Chickpeas will work too, in fact that's what's called for in the original recipe. I bet you could even do chili powder and kidney beans for a chili quinoa. Anyway, I'm gonna give you the pilaf recipe because it is really great and I think you should try it. Just take it as a formula and feel free to switch things up as you see fit. Fresh herbs can also be added just before serving so think about that too.

Chickpea-quinoa Pilaf
(serves 4-6 as a side)

2T olive oil
1 small yellow onion, chopped finely (about 1 cup)
2 cloves garlic, minced
1/2 t ground cumin
1 T ground coriander (I don't add this much, I use about 1/2 t)
black pepper
1/2 t salt
1 T tomato paste
1 c quinoa
2 c cooked chickpeas (or other bean) or 1 15oz can beans, rinsed and drained (optional)
2 c veg broth*

In a small stockpot, over med. heat, saute the onion in oil for about 7 minutes, add garlic and saute for a couple minutes longer.

Add tomato paste, coriander, cumin, pepper and salt and saute for another minute

Add quinoa, and saute for 2 minutes, stirring to coat with oil

Add chickpeas (or not) and broth. Cover and bring to a boil, lower heat to very low and cook for about 18 minutes or until the quinoa has absorbed all the water (usually 20-21 minutes for me) Stir occasionally. This is not rice, so it is ok to peek and see how much water is left when you stir. When all the water is absorbed, fluff it into a wider shallow bowl to release the heat. It will dry out a little more as it cools

*I have used chicken broth before but it feels somewhat irreverent since the recipe comes from a vegan cookbook.

Belated blogging

So I'd say I'm officially sucking at the blogging lately. I just can't find the time to compose thoughtful sentences about recipes I've tried. So I'm going to try the quick and dirty approach.

This is Ina Garten's Lemon Poundcake which I tried one afternoon, basically because I was bored and I had all the ingredients on hand. Although it photographed well, I must say that this was by no means a "hit" in my house. I thought it was too sweet and too lemony. Husband thought it was a wee bit heavy and the kids thought it was a big waste to make a cake and have it be lemon flavored.

Next up is an improvisational fish en pappillote (in parchment.) I've made gazillions of recipes for fish this way. So many, that I knew I could pull one off based on what was in the fridge. I went the asian route since I've always got those ingredients on hand. This turned out really well. I used broccoli slaw tossed with ginger and garlic for the base. Grouper was my fish and I drizzled some soy sauce and sesame over the top. I put some sprigs of cilantro for a little aromatic touch before enclosing it and baking it in the oven. Easy, light, good.

Here's the Vegetarian Tortilla Soup from this month's Eating Well. It is based on a Rick Bayless recipe and uses dried ancho chiles. This turned out really good and I will definitely make it again.

I've got some more up my sleeve, but for purpose of just having some fresh material up, I'm going to go ahead and post this. Any questions, trouble with links, need a recipe? You can always email me.

Stuffed squash

This recipe is from the current issue of Eating Well but I changed it quite a bit. The original is Acorn Squash Stuffed with Swiss Chard and White Beans. When I did mine I used some spiced up black beans instead. I think black beans and squash have a natural affinity for each other. And I was able to get a little more excited about this dish thinking in terms of mexican flavors.

The squash is cooked a bit first. I baked mine but the recipe says to microwave it. The filling is added and the squash are topped with bread crumbs and parmesan cheese. Then you run it under a broiler for barely a minute to toast the crumbs. Really yummy. Here's the original recipe. I'm pleased to say mine look just like those in the mag.



To season my beans, I added some cumin and chipotle powder to the sauteed onions and garlic. I let the spices cook a minute in the oil and then added the beans and continued with the recipe. Those with a trained eye.might recognize that I used a Carnivale instead of an Acorn squash.

You could go lots of places with this recipe. Even taking it out of the vegetarian realm and adding cooked sausage. A definite make again...

Grilled Peach Salad

Nothing ground breaking here. Just a reminder that summer fruit can add easy elegance to a salad, especially when paired with a tangy goat cheese or a rich blue. Here I grilled some peaches only enough to get marks but not enough to "cook" them. (I find it easy to do this using my cast iron grill pan where I can keep a close eye on them.) I tossed them with some toasted pecans, crumbled goat cheese, bacon and a champagne vinaigrette for a delicious little salad with a southern twist. You could skip the grilling and the salad would still be fantastic.

Other good combinations? Strawberries, Spinach and slivered almonds. Apples, walnuts, gruyere or other cheese. Raspberries with greens and a raspberry vinaigrette. Figs, Arugula, proscuitto, and shaves of parmaggiano. Figs or dates and blue cheese and perhaps hazelnuts. (?)

Don't forget the bacon or proscuitto when dreaming up combinations. The salty bits make the fruit all the more sweet and we all know about the bacon and cheese, Mmmmm.

Just think of a background of greens (perhaps on the bitter side: arugula, frisee or just baby greens or baby spinach) a little meat for salt, fruit for sweet, nuts for crunch, cheese for a creamy foil and a tart vinaigrette to brighten it all up. Then you'll have the perfect salad.

Salad of Sugar Snap Peas, Radish and Ricotta Salata

There's a chef's booth at the Evanston farmer's market where each week a chef demonstrates a recipe made of a seasonal ingredients. This week it was this salad made of snap peas and radishes - both very abundant at this week's market. I tried a little sample and was pleased with the crunch and the bright dressing.

Most notable about this salad is that the snap peas are sliced on the bias. They break apart into little ovals and release some of the little peas inside making the snap pea nearly unrecognizable but very interesting looking. The radishes are sliced thin too, so the salad is somewhat labor intensive. If you want to make it for a large group of people, be prepared to be slicing for a while.

The chef at the market (whose name I don't remember (sorry!)) said you could use any salty crumbly cheese. She had used queso fresco (Jeanette! I'm thinking of you) instead of ricotta salata and it was delish. When I made it at home I used feta because I had some to use up. That was also good. You could also use a farmer's cheese and of course the ricotta salata. All are crumbly, salty and very fresh pressed cheeses.

The other thing about this recipe is that it calls for balsamic vinegar. The chef at the market had used champagne vinegar. When I made it at home I went for white balsamic (my fave) I could see using cider vinegar too. You want something with a hint of sweetness, I think.

The main thing is to make this salad now, while its major ingredients are at their peak.

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata


3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste.

1. In a large bowl, toss together the radishes, peas, ricotta and mint.

2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

3. Pour dressing over salad (I didn't use all the dressing) and toss well to combine. Taste and add more salt and pepper if necessary.

Yield: 4 servings.

Frittata

This is my second post on frittata I won't talk much. But I wanted to post about it again because I really like this recipe from Marcella Hazan . If you look at frittata recipes, you'll find they often call for a 10-12 eggs which is crazy if you're cooking for two. This one only uses 5 eggs and I usually eliminate one of the yolks (two, if Steve isn't looking.) It theoretically serves 4-6 (maybe as an appetizer?) But it is not uncommon for the two us to eat the whole thing.

My frittata is comprised of grilled zucchini, roasted red bell peppers and goat cheese (some basil for garnish.) You can use any combination of vegetables that you think will work well together. Vegetables are best precooked before going in the frittata. Even if you just saute them a bit in olive oil, or blanch them. This is a also great way to use up leftover grilled vegetables, a small nugget of cheese, or a little ham or bacon. And the flavor fresh herbs will really shine here. Think of what you like and what you have on hand and be creative. Great for a light lunch or dinner.

*Best cooked in an 8-inch pan. I used a 10-inch here and it's a little thin for my liking.

Caesar Salad with Chicken and Arugula

I'm very happy with how this salad dressing turned out. You never know what you're going to get with a Caesar Salad dressing. I guess because everyone's taste is different. I modified this slightly by halving the recipe: using 1 tsp of mustard and about 1/2 tsp squeeze of anchovy paste and halved the rest of the dressing ingredients for a 2-person portion with a little leftover.

Other than making your dressing, there's nothing complicated going on here. You could easily use leftover chicken or leave it off completely for a regular Caesar Salad. I skipped the grilled croutons since I grilled the chicken on a cast-iron stove-top grill. I just made my regular baked garlic croutons. If you don't make your own croutons, talk to me about it. My boys squeal with joy when they hear I'm making them. There's no croutons on the salad in the picture. I forgot to put them until after I started eating. Here's the complete recipe:

Grilled Chicken & Arugula Caesar Salad with Grilled Croutons

by Susie Middleton
Serves four.

4 oz. baby arugula (about 5 cups loosely packed), washed and dried

2 Tbs. plus 2 tsp. fresh lemon juice (from 1 large lemon)
2 tsp. finely grated lemon zest
4 oil-packed anchovy fillets
2 large cloves garlic, crushed and peeled
1/4 tsp. black peppercorns
1/2 cup extra-virgin olive oil
2 Tbs. Dijon mustard
Kosher salt
1/2 cup fresh, finely grated Parmigiano Reggiano

1-1/2 lb. skinless, boneless chicken breast halves (about 3 large), rinsed and patted dry
4 slices French baguette, cut 1 inch thick on an extreme diagonal (6 to 8 inches long)
Cherry tomatoes, halved or quartered (optional)

Heat a gas grill to medium high. Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate.

*Note: you only use PART of the mustard for the dressing, the rest is for the chicken. And I reduced it to 1 tsp. for half a dressing recipe. I also just used about 1/2 tsp of anchovy paste. (Sorry if I keep going on about this, I just want to be clear.)

In a blender, combine the lemon juice and zest, anchovies, garlic, and peppercorns with 6 Tbs. of the oil, 1 Tbs. of the mustard, and 1/2 tsp. salt. Blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified. Add 2 Tbs. of the grated Parmigiano and blend to incorporate. Leave the dressing in the blender.

In a medium bowl, toss the chicken with the remaining 1 Tbs. mustard and 3/4 tsp. salt. Brush the bread with the remaining 2 Tbs. oil and season with salt. Grill the chicken, covered, until golden grill marks form, 5 to 6 min. (for even cooking, rotate the chicken 90 degrees halfway through cooking each side). Flip the breasts and continue to cook, covered, until golden grill marks form and the chicken is cooked through, 5 to 6 min. Let rest on a cutting board for 5 min.

Grill the bread until dark around the edges and golden brown in the center, 1 to 2 min. per side. Slice the chicken thinly on an angle. Cut each bread slice into 10 cubes. Pulse the dressing in the blender; add a little of it to the arugula, just to coat.

Divide the arugula among four plates and sprinkle with a little Parmigiano. Toss the chicken with the remaining dressing and arrange over the arugula. Sprinkle with the remaining Parmigiano and arrange the croutons and tomatoes (if using) around the salad.

From Fine Cooking 65, pp. 86
July 1, 2004

Black Bean Burgers

These black bean cakes are from a Fine Cooking (94) article on alternative burgers. The recipe is from John Ash, a chef known for California cuisine. You might think that there's little to get excited about when talking bean cakes, but these are anything but blah. They have poblano chiles, green onion, cumin and chile powder mixed in with the beans so they're really flavorful and they will satisfy the craving for mexican flavors. There's a tomatillo-avocado salsa that goes alongside and I also made just a straight, bracingly hot tomatillo salsa (Rick Bayless' recipe) too. We loved these and I will definitely make them again. I might double the recipe though, because I think they would have been great leftover but we ate all four cakes (made from a 15 oz. can of beans.) I served them with a lime cilantro coleslaw.

Everyone should be able to get the recipe in the post above (rather than the link in this post.) PLEASE let me know if you can't, because I'm still trying to figure this Sharethis thing out.

Wheatberry Salad

Here's a nifty little salad I copied from Whole Foods deli. It is comprised of wheatberries, dried currants, toasted walnuts, Fuji apples and a vinaigrette made from apple cider vinegar. It is crunchy, tart and very satisfying. A wheatberry is the whole wheat kernel, just stripped of its outer hull. It's a whole grain, full of fiber, and when it's cooked it has a chewy, but not crunchy texture. It's all about the texture really.

So when I tasted this salad (at $7.99/lb) at Whole Foods, I knew that it would be great to make it and have it sitting in the fridge for a quick lunch. I looked online at Whole Foods and found a similar recipe to what I'd been tasting, but I didn't think it was the same. I'm pretty sure the salad I buy doesn't have cinnamon and nutmeg in it. So I just skipped those. The ingredients lists Fuji apples and currants (instead of raisins) so I used those instead. Dear husband has been taking this salad to work for a quick lunch at his desk. And honestly, I've been known to have a bowl for breakfast. With whole grains, apples and walnuts, how can you beat it?

Salmon with Thai Flavors

This salmon recipe is dynamite! I mean literally smoking, explosively hot! I got this from James Peterson's Fish and Shellfish and in the preface to the recipe he recommends a stronger flavored fish so as to stand up to the bold flavors. The basis of the sauce is red curry paste and coconut milk. It also has some peanut butter and basil, mint and cilantro. The combination of herbs make this dish. And weird, I had all three fresh and available this night. That's why I decided to make it.

After coating the salmon with the sauce, the fillet is wrapped in foil (or a banana leaf (next time, I going to try this)) and steamed. There aren't any vegetables in the packet but I was thinking you could probably add some to make it a complete meal. Maybe some sliced bok choy and red pepper under the salmon... some sprigs of cilantro and a slice of lime... Serve with steamed rice.

Thai Steamed Salmon Fillet Packets

For 6 servings: (I made 1/3 recipe, for two)

2 1/2 lbs. of center-cut salmon fillet, skin and pin bones removed

3 T homemade or jarred red curry paste

3 T finely chopped fresh basil

3 T finely chopped fresh mint

2 T finely chopped fresh cilantro

1 T creamy peanut butter

3 T unsweetened coconut milk (I used light)

1 T thai fish sauce

salt and pepper

2 cups water

six 12-inch banana leaves

Making the salmon packets:

Work the curry paste, herbs, peanut butter, coconut milk and fish sauce into a paste. Season to taste with salt and pepper.

Spread the banana leaf (I used heavy-duty foil) squares on a work surface and spread some of the paste mixture on each leaf. Set a piece of salmon on top and spread the top of the salmon with more of the paste. Think ahead to be sure to distribute the paste among each of the packets. Fold the leaves over so they completely wrap the salmon. If they don't hold together, tie loosely with cooking twine.

Bring the water to a boil in the bottom of a steamer and steam the packets for about 8 minutes per inch of thickness of the salmon squares.

When the packets are done - you may have to sneak into one and cut into the fish to judge doneness. Arrange them in hot soup plates. Serve immediately.

Quinoa Stir-Fry

If you haven't jumped on the quinoa boat, it's about time you did. This ancient Aztec grain is a complete protein and really, really good for you. I can't go into it all, but you can take a look here at its nutritional profile if you're interested. Quinoa is mild-flavored and very adaptable to all sorts of recipes especially as a substitute for rice. I've been playing around with it a lot lately. Take for example this Stir-fry of Quinoa, Cashews, Pineapple, Red Pepper and Peas. Sounds weird? Well, think about it as a fried rice dish where the quinoa is a substitute for the rice. And you may have had pineapple fried rice before. I got this recipe from Veganomicon, a great vegan cookbook. Since I don't eat much dairy, I find it easier to cook from vegan cookbooks than I do many vegetarian ones.

Both I and my husband enjoyed this dish very much. Sure dear husband made faces at first, but that's to be expected when he learns he's getting a vegan dinner. But really, he was fine with it once he tasted it because it was spicy and good. There's heat from the red chile, sweetness from the pineapple chunks and the toasted cashews make it seem very indulgent for a stir-fry.

Another great thing to do with quinoa is to make a pilaf. This Quinoa-Chickpea Pilaf is also from Veganomicon. I changed the recipe up a bit by using less ground coriander, a pinch of cayenne with the cumin and using black beans instead of chickpeas. It tasted like a mexican rice and beans. This one will become a household staple. You could toss in corn, top it with salsa or just chopped cilantro, use it as a taco or burrito filling, spread it on a tostada. Sorry I didn't take a picture, but we loved it. Muy delicioso!

Shrimp with Feta and Tomatoes

In continuation of my Ellie binge...

I really liked this Ellie Krieger recipe: Baked Shrimp with Feta and Tomatoes. It is somewhat of a complete dish that you could serve with just a green salad and some toasted french bread for a light meal. I think this would also be nice with some herbed orzo served alongside. Other than that, I don't have more to say. I think the picture speaks for itself.

I guess I do have one more thing to say: I didn't use tomatoes with no-salt added because I don't stock those in the house. Regular canned tomatoes worked just fine. Just be careful about when you season to taste, remember the feta is salty too.

Ellie's Jerk Chicken

Another one from Ellie Krieger's The Food You Crave, this Jerk Chicken was slightly disappointing. I've certainly had better versions of Jerk Chicken before. It was the sauce. I can't quite pinpoint it, but I think something was off balance. Not terrible, but it just didn't come together like a really savory, mouth-watering jerk sauce should. I loved the pineapple salsa with cucumber and mint though. Pineapple/mint is a new flavor combo for me. I should have figured it would be good because mint has that same aromatic coolness about it that cilantro does and pineapple/cilantro is dreamy. So I'll probably come back to this salsa but not the jerk sauce.

Baked Egg Rolls

I know I've been a bit delinquent in my posting as of late (Whew! almost a month.) There's been a lot going on with family birthdays and big homework assignments and I just don't get a chance to write. I'm always cooking but sometimes I get in a groove where I don't have time to try new recipes so I don't feel there's much to write about.

But tonight I did try something new and blog-worthy! It's these Baked Egg Rolls from Cooking Light's website. I don't know how I came across these but I can assure you I wasn't looking for egg rolls. I wouldn't have considered making egg rolls at home. But I read over this recipe and the reviews and it seemed like such a nifty idea, that well, you know.

I didn't follow this recipe as written. What ended up coming together was the basic idea of making an easy filling, rolling and spraying the wraps with oil and then blasting them in a hot oven until crispy brown. Since the recipe makes 14 servings, I just improvised on the proportions of the filling to make a much smaller batch (5.) To simplify things, I left out the meat entirely. From reviewers suggestions, I used bagged cole slaw and zipped it in the food processor to make it a little finer. I sauteed onion, ginger and garlic, mixed it all together in the pan with the slaw, some soy sauce and a hit of oyster sauce (because reviewer said the filling was a little flat. I also increased the proportion of garlic and ginger for the same reason) The filling was cooled and the rolls wrapped and cooked as per instructions.

I made the dipping sauce too but with some added chile. These turned out great. They get satisfyingly crispy but aren't oily at all. And they're a little chewy on the bottom where they touch the hot pan, but that's not a bad thing, especially if the alternative is the deep-fryer.

I served these as a side to our dinner of Spicy Szechwan Shrimp, which, looking back, I can't believe I haven't yet shared the recipe. I have given you the Shrimp with Spicy Orange Sauce if you're looking to do a good stir-fry.

Make a Beet Salad for your Valentine

I've talked about the beet salad before on this blog. But I thought I'd bring it up again today because it is my Valentine's favorite salad and because, for their color, beets are frequently a feature in the Valentine-themed meal. And if you tend toward those ways, you could slice your beets and punch out little red hearts. As this is not my way, I'll just talk about the salad. The basic components are roasted beets, greens, nuts, a creamy cheese and a tart vinaigrette.

The Beets:

I'm going to leave it to your googling abilities if you don't know how to roast beets. I will say they're simple to do but you do need to scrub them well. Also, I've taken to peeling them, roasting first under foil, and then removing the foil toward the end so they can caramelize. They're even sweeter this way (but be careful they don't burn.) But just doing them in foil and slipping the skins off after is the easiest and gives good results. For Valentine's Day, you might want to stick with red. But I like to use different colors of beets. Whatever you do, don't mix the red with the others. Oh, and don't worry about stained hands, it comes off. And your lover will see the pains you've gone through to make them this wonderful salad.

The Greens:

Do what you like here. I usually use spinach. But if you want elegant, Frisee' is the way. It has a little bitterness and a great texture. It also looks fabulous.

The Nuts:

You could do walnuts, pecans, hazelnuts... those would be my top choices. You need to toast them. I like them whole, but you could chop them a little too.

The Creamy Cheese:

In our house, we like fresh goat cheese (chevre) crumbled on top. But often in restaurants, they'll use a blue cheese, like a Gorgonzola, Cabrales or Maytag. (Make sure the cheese has sat on the counter for a little while, so it isn't too cold) For a fancier dish, you can make a little goat cheese cake, coated in breadcrumbs and pan-fried till toasty and warm. If that doesn't say Valentine, I don't know what does.

The Vinaigrette:

For a salad with a sweet component, I like a white balsamic vinegar in my vinaigrette. Regular balsamic or champagne vinegar is also a good choice. And in a pinch, I think a cider vinegar would work. It might be interesting to play around with raspberry too.

For the oil, I like a grapeseed or canola or a really light olive oil. I wouldn't do First pressed extra virgin here. Too much peppery flavor - you want neutral.

For this vinaigrette, you'll also need some minced shallot.

The basic formula for a vinaigrette is 1 part vinegar to 3 parts oil. I like mine tart so I rarely use 3 parts oil, especially with the kinds of vinegars I've suggested. Try 1:2 and taste it. Start with your vinegar, add some salt and a grind of pepper, your minced shallot. Mix it all together and start to drizzle in the oil. Taste along the way until you find the right balance of tart. You might need to add more salt.

The Plate:

Cut your roasted beets into attractive pieces: quarter, slices, hearts. Toss them in a tiny bit of the vinaigrette. Don't mix red beets with beets of other colors or you will have all red beets.

In another small bowl, give your greens a little salt and toss them with a TINY amount of vinaigrette, just to coat.

A white plate will best reflect your efforts toward making this salad. Put a small bunch of dressed greens in the middle of the plate, arrange your beets attractively around or nestled in the greens. Sprinkle on some toasted nuts, and crumble your cheese on top. Or if you've make a goat cheese cake, seductively prop it up on one side of the greens as if to say "Come and get me, baby" ;) Happy Valentine's Day!