Saturday, December 15, 2012

MANICOTTI AND MEMORY LANE

On Decembeer 15, 1966, I invited one of my Music Professors and his wife to dinner at Bob's and my home. We had spent the previous year together in Naples, Italy and learned, shared and enjoyed so much! I did not drive, then, and Professor King's wife, Marnie, had a little VW Beetle and she took me all around in exchange for access to the NATO base and it's benefits (Bob was in the Navy at that time, but he was in the Caribbean!).

Dr.King and other professors had their own apartments, but we students lived in a Pensione, an Italian residence or boarding house. Ours was famous for it's Sunday dinners of a Pea and Tomato Ragu filled Puffed Pastry, Roasted Chicken and Rum Cake for dessert. The boys in the class, however, lived in a different Pensione and they had Homemade Manicotti as a "Primo" every Sunday. It was a toss up between the "Wedding Cake", as we so affectionately called it, and the Manicotti. Often the Manicotti won and even the professors would come to Sunday dinner at the boys Pensione! It was outstanding! This was Napoli! I might add that the girls lived in a genteel part of town, but the boys were allowed to live in a less reputable area, savory food, but unsavory neighbors! Enough said!

Back to December 15, 1966...I was at that time a graduate student and Bob and I were spending our first year alone in our big house on Ipswich Bay in Gloucester. School, at least for me, had closed for the Holidays and I went about decorating the tree which Bob had set up the night before, cleaned and decorated the house, was all the while playing Christmas music, Gregorian Chant and Medieval and Renaissance songs were my favorites at that time. It's a wonderful memory...

Well, as you have probably guessed by now, Manicotti was on the menu that night. I made the pasta, and rolled it out on the machine, boiled it, made the filling and a meatless tomato sauce for it. Dr. King was a Pescatarian, so no meat for him, ( I do think the sauce in Napoli had meat in it..he must have ignored  it because the opportunity to eat this treat was so rare in our experience at that time)!

It all went well. It is one of my most pleasant memories of beginning the Christmas Season. My Manicotti, although a lot of work, was a huge success. I followed it with Filet of Sole with Lemon and Capers and a salad of simple greens with oil and vinegar. I recall dessert being a raspberry sorbet (I am sure I purchased that!) which I put into a ring mold with a fruit compote in the center.  Rum Cake was NOT in my repertoire at least then. I think I had just turned 22...Espresso and biscotti.  I could probably not tell you what I ate last week, but I remember this dinner and evening well. I was not even a "foodie" back then...just a graduate student planning to teach Classics in some college or other..what a change of plans!!

I loved food then and I certainly do now...fast forward to December 15, 2012.
I am alone in a condo in beautiful Sarasota, Fl. , Sola. Not on the ocean, but close to the Gulf of Mexico.
I have had a career in food and not classics, and am still studying food and nutrition. It is a life long pursuit.  Homemade Manicotti is my dinner tonight, the main and only course, other than a small Kale and Avocado Salad. I wanted to recreate the flavors of that meal in 1966 without all the labor. I''m not 22 any longer...the tree is artificial and small, but serene with a star and white lights; the house was cleaned yesterday by my cleaner.  Nothing is the same, I miss my inspiration and my love, yet what I have is not so bad, and I can enjoy my manicotti and my memories, Sola!

This recipe is simple in taste. Like most authentic Italian foods, natural, quality ingredients are what make it special. Make your own sauce if possible or use a really good commercial one with no added sugars or artificial ingredients!


Christmas Memories


SIMPLIFIED HOMEMADE MANICOTTI

  • 1 package of *Barilla no bake Lasagne, 8 noodles
  • 15 ounces ricotta
  • about 2 cups, fresh, organic spinach, chopped
  • 1 egg
  • 1/3 cup grated parmesan cheese
  • grated fresh nutmeg (approx. 1 teaspoon)
  • salt and pepper
  • 2 cups plus of favorite marinara or meat sauce
  • additional grated parmesan and grated mozzarella
Preheat oven to 375.
Blend the ricotta, chopped spinach, egg, parmesan cheese, nutmeg and salt and pepper together.
In a skillet large enough to accommodate 1 or 2 lasagna noodles, bring enough water to cover to a boil and let simmer.
Place 1 or 2 noodles in water at a time for a fe minutes each, until just pliable. Drain on paper towels.
Immediately fill each noodle with ricotta mixture and roll up. Place in a baking dish coated with some sauce on bottom.
Top with sauce and more parmesan and some grated mozzarella.
Bake, covered for about 25-30 minutes. Uncover and bake another 10 minutes.

*You can use another brand as long as it has only flour and egg as the ingredients. I wanted this to be like homemade pasta without all the work and it is!



Enjoy and create your own memories, Sola, without all the work! Merry Christmas and Happy Holidays! Gina





Sunday, December 9, 2012

ROCKIN' RISOTTO AND SUPER GREENS SOUP

Say the word risotto and everyone thinks, "a lot of work", "tricky", "difficult".  It does not have to be true. I often make risotto for a quick dinner, yes, SOLA! When you add some veggies and/or protein, it is a meal-in-one, and a great vehicle for using up bits and pieces of leftovers we "Sola" folks tend to collect!

You don't need perfection to have a delicious and healthy dish. An authentic, creamy, unctuous risotto is a pleasure beyond compare, but for a last minute, nutritious treat, a less than perfect version is a welcome option. Butter, arborio or other short grain rice, broth, cheese and whatever else you have on hand, can become a real treat for dinner in a very short time with little effort. My version the other night using a few organic shiitake mushrooms and some kale, was delightful and a nutritional a powerhouse as well! What more could you ask?

Shiitake mushrooms are especially nutritious. They are considered a "medicinal" mushroom as well as an "edible" mushroom. Science is proving them good for the cardiovascular system, the immune system and possibly as a deterrent to cancer. They are rich in B vitamins, have the most protein of the mushroom family, and have several minerals including calcium and selenium. More importantly for the cook, they have a meaty texture and flavor, called umami, which is prized in the culinary world.

Kale is reputed to be one of the most nutritious vegetables on the planet. The book, 50 Shades of Kale  has, now, made it a fun and popular veggie as well! Full of vitamins, minerals, antioxidants and fiber, kale also has a bright and beautiful green color when used raw in a dressed salad or briefly cooked.
There are many types of kale, all a little differtent in appearance, texture, size and taste. Try them all and pick your favorite! I like the curly kale at my organic market. It is young, tender and sweet. They also have red kale and lacinato kale. Try collard greens for an alternative!

SHIITAKE MUSHROOM AND KALE RISOTTO

  • 3-4 shiitake mushrooms, washed and sliced
  • 3-4 leaves fresh organic kale, washed and sliced, * chiffonade
  • 1 tablespoon butter
  • 1/2 cup short grain rice such as Arborio, or Sushi rice
  • 1/4 cup chopped yellow onion 
  • 1 shallot, chopped (optional)
  • approx. 3 cups good chicken or vegetable stock
  • parmesan to taste
  • salt and hot pepper flakes
Melt butter in a sturdy saucepan on medium high heat. Simmer stock in another pan.
Add chopped onion and shallot and cook until slightly softened.
Add rice and stir to coat with butter. Add additional butter if needed.
Stir in mushrooms and cook until aroma starts to be released. Next add some white wine if you have some, about 1/3 cup and stir until it is absorbed. If you do not have or do not want to use wine, start stirring in stock about 1/2 cup at at time. Continue to stir until liquid is mostly absorbed.
Traditional risotto requires constant stirring, but if you are busy or tired, just stir intermittently, but keep a close watch. When the liquid is absorbed, add another 1/3 -1/2 cup and continue. The mixture will begin to be creamy as the rice absorbs the liquid and releases the starch. When the rice is almost cooked, add the kale and more liquid and stir. Cook until rice is done, but still has a little texture. The kale should remain bright green. Add some parmesan, salt and pepper flakes to taste. I like a little "kick" of spice in my Mushroom and Kale Risotto!
Eat, enjoy and be healthy...you can add a side salad of marinated tomatoes and olives if you like.

Yum, look at those meaty mushrooms and glistening kale! 

The whole thing takes about 30 minutes, and is easy enough to do after a long day at work. If you don't have mushrooms and kale, use spinach and broccoli, or butternut squash and peas, whatever sounds good to you!  And the best part of making this "sola" is that you will maybe have enough left over for a risotto cake in the morning. Just form a patty, dip in breadcrumbs or flour and saute. One of my favorite breakfasts with or without sausage on the side.

Super Greens Soup is just that. Had some greens left from my trip to the organic farm, a lone zucchini, and a yukon gold potato.  Took an onion and chopped it with the veggies. Put it in a saucepan with some butter, added a dash of curry powder and some stock left from the risotto, a splash of wine and cooked it all together for about 1/2 hour. Voila! Super nutritious and delicious soup for dinner and some left for lunch later in the week.

Variegated Sorrel, Zucchini, Upland Cress, Yukon Gold Potato

This one took 15 minutes to make. I semi-blended the soup when done. I like  thickish soup with chunks. You could eat it all chunky, or make a smooth puree if that is your pleasure. It is all good and good for you!  

*chiffonade:  roll leaves into a cylinder and slice thinly to make thin "ribbons"

Happy Healthy Eating
Sola Gina


Wednesday, November 14, 2012

COMFORT FOOD THAT'S FAST AND HEALTHY? REALLY!!

Sometimes you crave something delicious but just don't have the energy or time to fuss. Along came fast food. It provides something to eat with no effort, but comes at a price to our health and taste buds. Fast food is really not an option in my life, unless I am traveling and there is no other choice. I love food and and want to enjoy and savor it's flavors and partake of its health benefits, so I usually try to find a way to eat well, even when exhausted and pressed for time.

So, over the years, I have developed my "little or no effort" dinners and most of them are pretty good. Often, they involve pasta and a good quality jar of some type of sauce. Tonight I did not even want to cook the pasta (well, truthfully, I made pasta for lunch, and I did fuss over it a bit, so had no desire to repeat the effort). I opened my pantry and "ecco", there were the makings of a dish I knew would make me happy and still leave time and energy to finish my studying. Because of my studies at IIN, I now feel even more compelled to eat well and keep it healthy. My dinner plan even fit the healthy lifestyle! What more could you want?

Baked Artichoke Hearts with Chick Peas will be a new favorite in my house for many reasons! You hardly need a recipe to make it, but I'll give some guidelines here. Feel free to ad lib and add things like capers, kalamata olives, feta cheese, hot peppers, mushrooms, etc. to make it special, but the simple version that follows is sure to satisfy.

I was hungry and had to taste a sample before the photo!

BAKED ARTICHOKE HEARTS WITH CHICK PEAS
  • 1 can quartered artichoke hearts, rinsed and drained
  • 1/2 can chick peas, rinsed and drained
  • approx. 1 cup chopped tomatoes (I like Pomi, just tomatoes!)
  • 1 clove garlic, minced
  • extra virgin olive oil
  • red wine vinegar
  • 2 tablespoons chopped fresh basil
  • grated parmesan
  • panko breadcrumbs
  • mozzarella (optional)
Preheat oven to 400. Mix artichoke hearts, chick peas and tomatoes in a baking dish. Add garlic. Toss with some olive oil, about 2 tablespoons, red wine vinegar, about 1 tablespoon, and fresh basil.
Top with parmesan, panko and mozzarella if using. Drizzle with a little more oil and bake for 25 minutes.

Of course, I had a version of my latest addiction with the casserole, Fresh Kale Salad with Avocado, Red Onion, Pepitas and Lemon Vinaigrette. I make it a little differently each night, but it is always wonderful, and I look forward to it all day!!

 This is one from the night before with Apples, Radish Arugula and Cashews
I made a red wine pomegranate vinaigrette for this one.

Sola Gina

Tuesday, October 23, 2012

MILLET A GOOD GLUTEN-FREE GRAIN: Sausage and Millet Stuffed Peppers; Apple, Maple Millet Breakfast Pudding

Raw Organic Millet

Back in the '80's when a friend of mine gave me some millet to try, I said, "What, are you kidding me??..that stuff is bird seed!!"


I was right, it is used for bird seed and fodder for other animals, but cooked in chicken broth, it was more than suitable for us human animals as well!! I really liked it. My family liked it too. It was light, mild and tasty and I could see many possibilities.
But soon, the gourmet craze of the times crowded out my thoughts of this humble, ancient food and led me to seek pink peppercorns, kiwi fruit and the like. Millet faded away in my pursuit of Szechuan Pepper and Thai Chiles!

Millet may have been the first grain eaten by man. It has been a staple for populations in Asia and India and parts of Europe for centuries. It is alkaline, very digestible and grows easily in arid conditions.
The proteins it contains are not complete, but as with other grains, combined with legumes, it supplies complete protein. It is a good source of B vitamins, folate and minerals. One note of caution: millet contains phytates and can inhibit the absorption of minerals and it can draw iodine from the system. Those with hypothyroidism need to limit consumption. Moderation is the key as with any food, but millet's health benefits far outweigh any risks.   

Millet can be used toasted and raw to give "crunch" to breads and toppings. It can be used in soups, stews, casseroles, stuffings, pancakes and porridges. In fact, it can be a great substitute for any rice or couscous recipe. Flour made with a millet-like grain is the main ingredient in flatbreads such as Ethiopian Injera and Indian Roti. It does not rise, so if a risen bread is desired, it must be combined with wheat flour.
Cooked Millet


Fast forward to the next century, now, and grains are coming back into vogue. We Boomers are finding that as we age, wheat does not agree with everyone's digestive tract, and that alternative ancient grains sosmetimes help. Quinoa is now the rage. It is high in protein, easy to digest and gluten-free. But millet has all these attributes too, and lacks the saponin that can make quinoa "soapy" or bitter if not rinsed well.

I found some organic millet at an organic farmstand. We are currently studying and testing high-carb diets in my nutrition program at IIN, so I brought the millet home and cooked up a batch.
The following recipes are two delicious ways I used the cooked millet! The Stuffed Peppers are much lighter than rice or breadcrumb stuffed peppers and delectable, I think!  The Breakfast Pudding is sort of like having apple custard pie for breakfast with no guilt or heaviness in your tummy afterwards.
Please try them and enjoy!!

To cook millet, rinse, use 1 part millet to 2 parts water. Bring to a boil, cover and reduce heat. Cook for 35-40 minutes. Let sit for a few minutes and fluff with a fork.

APPLE MAPLE BREAKFAST PUDDING

  • 1/2 apple, cut into pieces
  • 1 cup cooked millet
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons brown sugar
  • 1 cup milk or half and half or almond milkl
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon butter
  • 1 tablespoon sliced almonds or other nuts, chopped
  • 2 tablespoons maple syrup (or to taste!)
Preheat oven to 350 degrees.  Mix cooked millet with apples, cinnamon, nutmeg and brown sugar. Place in a baking dish.(6x8 for this recipe for 2 people, larger if doubling).
Whisk egg, milk and vanilla together and pour mixture over top. Dot with pieces of butter and sprinkle almonds evenly over entire casserole. l
Bake for about 30 minutes until custard is set and top is slightly browned. Drizzle with maple syrup and serve warm..mmm!  >3

Yummy Warm Apple Maple Breakfast Pudding

Cook extra millet and you can use it in the following recipe for stuffing, add it to soup or use it as a substitute for rice or couscous in any recipe (except risotto, it is too fine).

ITALIAN CHICKEN SAUSAGE AND MILLET STUFFED MINI PEPPERS

  • 1 hot Italian fresh chicken sausage (Publix Greenwise for example)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup cooked millet
  • 1/2 teaspoon oregano (or 1 tablespoon fresh)
  • 2 tablespoons parmesan cheese
  • 3 tablespoons olive oil (divided)
  • 1/4 cup stock, chicken or vegetable
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup white wine
  • 6 whole mini-peppers multi-colored, or 1 large sweet red pepper
Preheat oven 375 degrees.
Remove casing form sausage by slicing it down one side with a scissor and removing meat.
Heat 2 tablespoons olive oil in a skillet. Add sausage meat and crumble with a fork. Add onion and garlic and cook until sausage is no longer pink and onion is softened. Do nut burn or brown onion or garlic! Medium heat.
Take off the heat and add millet, oregano and parmesan. Mix thoroughly.

Wash, seed and cut peppers in half. Place them in a baking dish coated with a little olive oil. Stuff peppers with millet mixture. Pour stock, vinegar and wine over all and drizzle with remaining olive oil. Sprinkle with more parmesan if desired.
Florida Mini-Peppers, SWEET!!

Bake for about 1/2 hour basting with sauce every now and then.  If you cannot find Mini Peppers, I think they are a Florida thing grown by one farm in particular, Pero Family, and incredibly sweet, use a very large sweet red pepper cut in half and the roasting time should be about the same. You might want to cover them for 15 minutes to be sure the pepper cooks.


  • For an alternative you may add tomato sauce, but try it without for a change!!
  • This same stuffing is good for eggplant, tomatoes, mushrooms and would be good in chicken or pork cutlets too.  Flour and brown the stuffed cutlets in a little oil and bake with the liquids as above.

So good with Organic Greens and Tomatoes!


You see, Sola really is simple and simply scrumptious!!!






Wednesday, September 26, 2012

BEAUTY AND THE BEAST SOUP

Beauty, Florida Butternut Squash looks like a Melon


Most fruits and vegetables are beautiful in appearance, whether we like them or not, they are colorful and shapely. I said, most...a few are not. The one I have in mind is a root vegetable with incredible flavor and versatility, but, damn, it's ugly!!  Celeriac (even it's name sounds like a disease!) or celery root, a gnarly, lumpy,  hairy, grotesque beast, is, in fact, a true taste delight. It is good alone, but it adds magic to other ingredients.

Celeriac is packed with good nutrition too, fiber, potassium, Vitamin C, magnesium, just for starters! I especially like it mashed with potatoes, stir-fried with fennel, or roasted in a medley of other root vegetables.
Today's soup has Celeriac, the beast, coupled with a glorious, local variety of Butternut Squash, the beauty.

The squash is a Florida type butternut, with the characteristic butternut color and smooth skin, but the shape is ovoid, and it has a hollow seed filled hole in the center like a melon. When it is cut, the aroma is that of fresh, sweet melon, too. I had to hold myself back from just eating it raw!! I found it at my local organic market..I've never seen it before, but will surely seek it out again!  I found a small celery root there too and bought it not knowing exactly what I would make with it, but certain that I would love whatever it happened to be.

Inside of Butternut, like a pumpkin or melon

My usual fall butternut soup is with leek and apple and/ or cheddar cheese. Sometimes I like to use  a rutabaga with the squash too. Today, I used the celeriac, an apple and some shallot and onion since I had no leeks.  The result was as comforting and even more flavorful than the usual., in fact, there was no need to add an herb, salt or anything else. The sweetness of the squash, apple and celery root is amazing! The beast is indeed a prince!!

Two Beauties and the Beast

BEAUTY AND THE BEAST SOUP

  • 1/2 medium butternut squash, peeled and cut into 1" pieces
  • 2 leeks or 1/2 onion and 1 large shallot, chopped
  • 1 apple, a tart variety is preferred, peeled and cut into pieces
  • 1 small celery root, peeled (ugh) and cut into 1" pieces
  • 1/4 cup apple cider or some yellow or orange fruit juice
  • 3-4 cups vegetable or chicken broth


Put all the ingredient except the broth into a soup pot. Cover and "sweat "the vegetables over medium heat. Just let them soften a little, especially the onion or leek.
Add the broth and cover and simmer until all vegetables are soft, about 1/2 hour.  
Buzz in the blender or food processor, or use an immersion blender. You can puree this until smooth or let it stay a little "chunky". Garnish as you wish, chopped apple, toasted nuts, sauteed mushrooms or parsley.

Enticing Aroma and Metamorphosis of the Beast!

Variations:  Add some ginger or nutmeg for a warm spicy flavor.
Add some jalapeño for a snappy "kick" or some evaporated milk for a creamy, velvety texture.


Thursday, September 6, 2012

FLAVORY SAVORY TARTS: Zucchini Ricotta, Kuri Squash Gorgonzola, Eggplant Basil and Tomato

When you tire of a piece of meat or fish and potato or rice and a steamed veg for dinner, doesn't a vegetable tart sound nice? They are easy to make and really suitable for "sola" cooking.  A tart can be part of a dinner, a meal in itself with the addition of a salad, or a breakfast treat. You can enjoy it by yourself  while you watch T.V., or impress your guests with your great-looking gourmet creation! Accomplish all this with a pie crust, some onion, cheese, maybe an herb and a veggie. Simple!

Now that we are in harvest season (growing season here in Florida), it's time to take advantage of  many of the fresh vegetabales in the markets. The quality and price are best now too, while things are "in season".  I am going to give you a few recipes, but you can create your own using a basic formula. Some of the tarts may even be frozen for use later in the season when fresh veggies are not as "fresh"!!
Don't try freezing a watery veg like a tomato, but denser vegetables like squash, zucchini, carrots, etc. freeze pretty well.  So let's get started!

First choose a tart pan. I like the kind with the removable bottom, but a quiche pan will also do just fine.
Line it with your own or a store bought pie crust.  If you make your own, you can add chopped nuts or cheese or herbs to the crust for extra flavor.
Next, spread the crust with some sauteed or caramelized onions. Here again, you can vary the recipe using slivered peppers, garlic, shallots, leeks, etc. Then sprinkle them with some grated cheese of your choice. Parmesan is always neutral and flavorful.

On the other hand, if you want a creamy more quiche like tart, mix up some ricotta cheese with an egg , some parmesan cheese, salt and pepper and maybe a chopped herb, and spread that on the crust.

Then you sauté your vegetable (or in the case of tomatoes, just lay them on top). Drizzle with oil or butter, add some cheese and herbs and bake. That's it, really!!

Here's one with Tomato, Basil, Parmesan and Mozzarella

TOMATO TART WITH ONION AND OLIVES
  • 1 onion sliced thinly
  • olive oil for sauteeing and drizzling
  • 4-6 ounces Gruyere cheese, shredded
  • Sliced fresh tomatoes, Heirloom, yellow, red or any combination
  • about 8 Kalamata olives, pitted
  • parmesan for sprinkling 
  • 1 pie crust for 9 or 10 inch pan

Preheat the oven to 375.
Saute the onions in oil with a little salt until very soft, about 15-20 minutes.
Spread them evenly over the pie crust in the selected pan.
Top with Gruyere, spreading evenly over tart.
Arrange sliced tomatoes over cheese (for friends, arrange them as artfully as you can!)
Dot with olives which have been cut into pieces. Sprinkle parmesan over all.
If you wish , you may drizzle more oil, add some salt and maybe basil, parsley or thyme.

Here's one with Heirloom Red, Purple, and Yellow Tomatoes

Bake for about 1 hour until pastry is golden.

EGGPLANT, TOMATO, MOZZARELLA TART

  • 1 small eggplant sliced into rounds
  • olive oil
  • salt, pepper, garlic powder
  • 1 small onion, sliced
  • 4-6 ounces Mozzarella Cheese, shredded
  • sliced tomatoes
  • black olives, pitted, sliced (preferably Kalamata, Nicoise or oil cured)
  • fresh basil or pesto sauce
  • paremsan cheese


Saute the eggplant in olive oil with salt,  pepper and some garlic powder. Drain.  Saute onions in same pan as explained above.
Spread the onions and eggplant over the pie crust. Dot with some fresh basil. Top with Mozzarella. Add sliced tomatoes, olives and basil. Bake as above. 
For variety you may use pesto sauce drizzled on top in place of basil and olive oil. Sometimes I have added some roasted red peppers when I do this. Yummy!!

Eggplant layer

I know this looks like the others, but there is a layer of eggplant under the cheese!
It is especially good with pesto and roasted peppers added.

This is similar only there is a ricotta base to the tart.

ZUCCHINI RICOTTA TART

  • 1 large zucchini
  • 1 small onion or 2 scallions
  • 1 egg
  • 8 ounces ricotta cheese
  • fresh dill
  • salt and pepper
  • 1/8 teaspoon grated nutmeg
  • parmesan cheese
  • butter for sauteeing zucchini


Blend the ricotta with the egg, chopped dill, salt, pepper and nutmeg. Add some grated parmesan to taste.
Slice the onion or scallion.  Saute in butter until softened.  Add zucchini which has been sliced into rounds and sauté until softened, but not mushy.
Spread the ricotta mixture evenly over the pie crust. Top with zucchini and onion and add some more fresh dill if desired. Sprinkle with parmesan cheese and bake.
If you like it extra cheesy, add some shredded cheese, mozzarella or feta on top of the ricotta, but try to keep it fairly healthy!!

So good, even for breakfast!!

Here's another idea. I don't have a recipe because I just made it impromptu. It is Kuri Squash, Gorgonzola and Sage Tart in a puff pastry. 
I cut up the squash and roasted it with salt and pepper and olive oil for about 45 minutes. 
Proceeded as above with onions only used frozen puff pastry as base. 
I mixed some crumbled gorgonzola with some cream and dotted the squash with it and added some fresh sage leaves. The Kuri, thought delicious, was a bit dense for this, so I would recommend another squash, delicata or pumpkin pie. Be sure to use lots of onion and gorgonzola for flavor. A few bits of crumbled bacon or pancetta would be nice also and maybe a touch of maple syrup with the squash...
Get creative!




This Kuri is mature as you can see by the seeds. They can be roasted like pumpkin seeds.

These are the roasted squash pieces. They are delicious, and I had to control myself in order to leave enough to make the tart!!




This is the unbaked tart in the puff pastry.











And this is the finished tart. Note how the free form expands!

Enjoy your tarts!
Sola Gina

Monday, August 27, 2012

IT'S GOOD FOR YOU AND THE PLANET TOO III

You'r right! I missed a week! Last week, I not only had one meatless day, but several "foodless" days, unless ginger tea and dry toast count..no more need be said!!

This week is much better as far as eating and food for the soul is concerned.  We escaped Hurricane Isaac, fresh raspberries were on sale at the market, and I started the introduction to my studies at the Institute for Integrative Nutrition. I could not be more grateful!!
Now for this week's menu suggestions:

Breakfast
Gingerbread Muffins with Citrus Glaze

Lunch
Spinach and Lime Soup with Tortilla Crisps

Dinner
Curried Whole Wheat Couscous with Lentils
Haricot Vert with Red Onion and Red Wine Vinaigrette
Sliced Fresh Tomatoes

Make Breakfast Relaxing and Peaceful when you can

The Gingerbread Muffins were a favorite with my health conscious clients at the Essex Conference Center. There are no eggs or butter in these moist, delicate morsels! A word of caution though, they only look good while the glaze is poured on warm muffins! Looks aside, they still taste great when cooled.  I made mini-muffins and the recipe made about 36.

GINGERBREAD MUFFINS WITH CITRUS GLAZE

  • 2 cups flour (you could use whole wheat pastry flour if you wish)
  • 1 teaspoon each: cinnamon, nutmeg, ginger and cloves, ground
  • 1 teaspoon baking soda
  • 1  cup molasses
  • 1/4 cup brown sugar
  • 1/3 cup canola oil
  • 1 cup boiling water
  • 2 cups confectioners' sugar
  • lemon or orange juice
  • 1 teaspoon grated lemon or orange rind

Preheat oven to 400 (375 for mini muffins)
Coat muffin tins with cooking spray
Sift flour, baking soda and spices together
Add boiling water to brown sugar and molasses and mix
Add flour mixture and stir ONLY enough to dissolve most lumps
Fill muffin tins 3/4 full and bake for 20 minutes (10 minutes for minis)

Meanwhile make glaze:
Stir citrus juice into confectioners' sugar until it makes a thick liquid. Add grated rind.
Spoon glaze over warm muffins.

My daughter, Emily gave me the recipe for this soup. It is as easy as it is delicious and healthy! Great if you are feeling under the weather and need vitamin C! She makes it with chicken broth, but you can use veggie broth or Imagine NO Chicken Broth.
Experiment with other greens or a mixture for variety.  This serves 4-6, but if you are "sola" you can make the broth and add the greens and tortillas just before serving and get several meals from the recipe.

Some other greens to consider, beet greens. collards and red leaf

Or maybe some lovely Swiss Chard


SPINACH AND LIME SOUP
  • corn tortillas
  • vegetable oil
  • 6 cups broth (chicken, vegetarian, or Imagine No Chicken Broth)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup choopped cilantro
  • 4 tablespoons fresh lime juice
  • 2 6 ounce bags fresh baby spinach (or greens of your choice)
Slice the tortillas into strips
Toss them in oil and bake them at 450 until crisp. (this can be done anytime)

Bring broth , cumin and cayenne to a simmer. Add cilantro and lime juice. Then add spinach and cook until just wilted. Season with salt and pepper and more lime if necessary.
Serve and top with tortilla crisps.

Couscous is so simple to prepare! Combine it with some veggies and legumes and you have a complete meal and complete protein too! I used black beans in my dish, because that is what I had on hand. Lentils would be a perfect complement to the curry flavor.

Simply wash lentils and cook them in water 1 part lentils to 2 parts water. Bring to a boil and then reduce heat to a bare simmer and cook for about 20 minutes. Add salt after cooking, but you may flavor the water with herbs and spices if desired.
The lentils will keep for a week or so in the refrigerator. I add olive oil, some vinegar and crunch veggies for a great salad!

For the couscous, measure 1/2 cup and place in a heat proof bowl. Saute some scallion and any other veg you want (I used red pepper) in a little oil and add about 1 teaspoon curry powder. Boil 1 cup water or broth and pour over the couscous. Add the veggies and curry and stir. Cover with plastic wrap and let sit for 5-10 minutes and that's it!!
Combine the couscous with the lentils or beans and enjoy!!

So Good!!

Oh and for dessert, how about  fresh strawberries dipped in dark chocolate??

Sola Gina 





Sunday, August 12, 2012

IT'S GOOD FOR THE PLANET...Week II

Is everyone ready for Week II of Veg Day??
Last week's Puttanesca brought me "down memory lane, to the first time my husband and I enjoyed the dish. It was on the Vomero, a hillside in Napoli at an outdoor trattoria. The colors of the rich, red tomato sauce, green basil and black olives and the enticing aroma and taste of it all bathed in fruity olive oil is a memory etched in my mind forever. Needless to say, I enjoyed that meal last week!
Did anyone else have it?

"Enchanted" Portabella Mushrooms


BREAKFAST

Sauteed Mushrooms on Toast

  • sliced portabella mushrooms
  • chopped red onion 
  • Earth Balance or other vegetable based butter substitute
  • dry white wine
  • chopped fresh herbs, such as chives, basil, tarragon, sage, marjoram etc. (1 or 2)
  • toasted bread or English Muffin
Saute the onions in "butter" until they start to release moisture, then add mushrooms. Continue to cook on medium heat until the mushrooms are a little browned and softened. Add more shortening or a little oil if needed. Add a splash of wine and let it steam a bit. Then toss in chopped herbs. Serve with all the juices over toasted bread. YUM!!

My dad taught me to do this. It can be breakfast, lunch or dinner. If you feel you need protein, add some tofu to the pan after you remove the mushrooms and sauté briefly.  If you want to be a regular VEG instead of a VEGAN, have a scrambled egg on the side. Don't mess with the mushrooms..they are great as they are!!

LUNCH

Veggie Burger with Muffaletta Condiments, Lettuce, Tomato and Onion


  • Boca Burger or other veggie burger
  • Giardeniera mix, 1/4 cup
  • chopped black and green olives, 1/4 cup
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar (or to taste, I like more vinegar!)
  • salt, pepper 
  • oregano (optional)
  • salt and pepper

Chop the Giardiniera and olives very finely or put in a food processor. Add the oil, vinegar, salt,  pepper and oregano if using.
Heat veggie burger in skillet and place on bun. Top with above mixture, sliced tomato and onion. Drizzle with a little more oil and vinegar if desired and add some greens. I added some sliced pepperoncini too!

Doesn't this look yummy??!! It was!

Bob loved our veggie burgers for lunch too.

DINNER

Orzo Salad with Chick Peas and Veggies in Lemon Dill Vinaigrette

  • cook and drain orzo  (whole wheat if possible)
  • toss with olive oil, garlic and lemon juice whisked together with salt and pepper
  • add some freshly chopped dill
  • toss in veggies of choice (onion, cucumber, scallion, artichoke hearts, tomaotes, olives, carrots, zuccchini, broccoli, etc.)
  • can of drained and rinsed chick peas
Serve room temperature.

Enjoyed this too! Artichoke Hearts, Olives, Cucumber and Chick Peas

This is also wonderful with feta..I guess you could use sheep's or goat's milk feta and still call this meatless day..or even add shrimp or chicken...there you go! But try it this way too..delicious, refreshing and satisfying.

DESSERT

You'r on your own..fruit sorbet with fresh fruit and a ("vegan" cookie, perhaps?!)??

Sola Gina





Sunday, August 5, 2012

IT'S GOOD FOR YOU, THE PLANET AND IS EASY!!

Jerusalem Artichoke (sunflower root), Apple and Butternut Squash

I read an article this week which got me thinking...cironline.org, The Hidden Costs of Hamburgers. It was about how much energy it takes to produce one pound of hamburg and the facts are astounding. If we all gave up meat or cheese for one day a week, according to this article, it would be equivalent to taking 7.6 million cars off the road for one year!!!  How easy it would be to accomplish so much, and there are health benefits to humans too! It is not a sacrifice, just an thoughtful process for one day a week..

I am NOT a Vegan and have no intention of becoming one, even though I admire those who enjoy and adhere to the diet. I do eat vegetarian very often, for no particular reason other than my love for vegetables! It is just not for me full time, and we do still have the right to eat as we please, I hope!!

I would, on the other hand, like to contribute to the current trend of "meatless Mondays" or whatever you wish to call it and offer Vegan style menus for one day a week on this blog. My hope is that it will encourage people to eat this way once a week if the work of selecting a menu is done for them!  I will try to give instructions for some of the items on the menus.  The menus and "recipes" may not meet all Vegan standards, so please do not send in criticisms for not following "strict" Vegan practices. I only mean to help people tend in this direction, one day a week, have fun, and eat well.

Discussions, suggestions, etc, in the comment section would be most welcome. Let's get a dialogue going and help ourselves and our planet at the same time..and our local economy too, by buying local produce and products.

Polenta with Berries

BREAKFAST

Polenta sauteed in vegetable oil, with Fresh Fruit and Maple Syrup

LUNCH 

Pita with White Bean Puree, Roasted Red Pepper, Red Onion, Avocado and Cucumber
(beans pureed with garlic, olive oil, lemon juice and garlic)

DINNER

Pasta Puttanesca with a Salad of Wild Greens (spinach and arugula included) with Garbanzo Beans, Artichoke Hearts and Carrots in Red Wine Vinaigrette
(Puttanesca is a marinara type sauce with capers and black olives added. Sometimes hot red pepper flakes, basil and anchovies too..we'll omit the anchovies here!)
Add some Bruschetta Bread with some of the Bean puree from lunch with chopped tomatoes.

In cooler weather, the ingredients in the initial picture would make a nice soup made with vegetable stock to accompany the sandwich!

Sunchoke and Apple Soup with Shiitake Mushroom Garnish


Local Peaches and Berries

DESSERT

A Fresh Fruit Crisp and (Soy Ice Cream if you must)
(made with cut up fruit;  oatmeal, flour, sugar, cinnamon and vegetable oil or shortening for the topping)

Happy Vegan Eating!!  Sola Gina

Friday, August 3, 2012

EVERYONE KNOWS THE BEST THINGS COME IN LITTLE PACKAGES: Lasagne Cupcakes



Little Package/Big Treat!!

I know I am way behind in joining the "Cupcake" craze. I don't object to eating a really good one, of course, but why take the time to repeat the effort a dozen times, when one big cake will do and be stunning!

I did embrace the Meatloaf Cupcake a while ago.  The inspiration came from a blog by my friend Susan Filson, stickygooeycreamychewey. The recipes are great and the writing informative, entertaining and often humorous.  It is one of my favorites!
Anyway, I made the meatloaf from my own recipe and topped the mashed potato "frosting" with brown gravy to mimic "chocolate" sauce! We loved them and even had a few left over to freeze for another day. It was a whimsical and fun meal, and one that could be prepared "sola", because of the ability to freeze some for later. Try diluting ketchup for a "berry" sauce look!!

 Lasagna is time consuming to put together, and is generally prepared in a large quantity.  The benefit is that once the work of preparation is done, it is simple to bake, it feeds a crowd and everyone loves it!
For a person living alone, the large pans of lasagna (it's hardly worth making a small pan!) get cut up into freezable portions which exist in the freezer forever if you do not want to eat lasagna frequently.

Enter Lasagne Cupcakes center stage...

No, they're not new and you will find recipes all over the internet, but since they do have special appeal to the "sola" person, (and are really good!) I need to give you a recipe.

They too, are labor intensive, even if you use the won ton wrappers I suggest for the pasta. The plus side is that, as a "sola" you can control your portions, have a simple bite of lasagna when you wish, or even have some with a friend, if so minded.  There are no huge portions in the freezer to either tempt or repulse you!

The truth is, you can make savory "cupcakes" out of any layered casserole dish you enjoy; taco cupcakes, eggplant parmesan or moussaka cupcakes, seafood or vegetarian lasagne cupcakes, etc.
They all have great appeal to us as "sola" meals for the same reasons as above.   Get creative and
get to work! Vary the proteins, veggies and cheeses and have fun. How about spinach and feta lasagna, or shrimp, dill and alfredo lasagna, or chicken pot pie lasagna with phyllo, for example?

BASIC  LASAGNE CUPCAKES (12)
1/4-1/2 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
salt, pepper and Italian herbs to taste
olive oil
1 1/2 cups marinara or good tomato sauce
1/4 cup beef broth
(1 cup chopped portabella mushrooms - optional, for some!)
24 won ton wrappers* (really!)
8 ounces ricotta cheese
1 egg
1 1/4 cups grated Parmigiano cheese
1 cup shredded mozzarella cheese
14 cup chopped fresh basil (or parsley or spinach)
dash of nutmeg

For the sauce:
Saute the onion in olive oil for a few minutes, add beef and brown, add garlic.  Season with salt,
pepper and herbs. Cook until beef is no longer pink. Add beef broth and tomato sauce and simmer for about 5minutes. (you can use a good quality jarred sauce of your choice, or your own tomato sauce).


  • Cook the mushrooms in a little olive oil, slowly, until browned and no longer exuding liquid.
  • Mix the ricotta with egg, 1/4 cup Parmigiano, nutmeg and chopped basil.
Won Ton Wrappers, Ricotta with Eggs and Basil, Mushrooms, Tomato Meat Sauce

Now the experiment begins. Some recipes call for cutting the wrappers or lasagna noodle into circles with a biscuit cutter, and some call for using the squares as is. I tried both to see which I prefer. The remains of the cut outs I froze for use in soup.

Spray the muffin tins with cooking spray. Press the wrappers into the tins. Sprinkle with parmesan, add about 1 tablespoon of ricotta mixture, a few mushrooms,  about 1 tablespoon meat sauce and some mozzarella.

stages of the process

The first two are one layer completed. Then, one with the cut out for the second layer. Then 3 with the second layer on top of the circle.

The next row is the second layer with the full won ton wrapper.


Here are the completed little cuties being put into the oven

I know these 2 little bites look lonely but..

I wanted to show you the difference. The one on the left is the circle pasta, the other one is the double layer of the whole won ton wrapper. Both were easily picked up and hand held or cut with a fork, but the whole wrapper was a nicer overall package. The ends were crispy and the proportion of filling to pasta was better. 

As with all casseroles, soups and stews, they were more delicious the next day!
OH, and I forgot the best part...they are NOT MESSY!!

Worthwhile work..."Sola Gina"

*you can use cooked lasagna noodles and cut them to fit the muffin tins..more work, your choice.
Check out my Kuri Squash Ravioli with Sage and Pecans made with won ton wrappers jdcater-adventuresofahappycooker.blogspot.com ADVENTURES OF A HAPPY COOKER, my other blog. 10/26/10



Sunday, July 29, 2012

LOVE, HONOR and OBEY...YOUR FOOD WHIMS! No Soy Bok Choy and Summer Corn Salad

 
Tomato, Carrots, Scallions, Sunflower Sprouts, Corn and Bok Choy

I am making progress in this unexpected and unwanted journey into living and cooking "sola".
My refrigerator serves as evidence. No longer is it overflowing with unfinished and forgotten little somethings... (well, not as often!).  You can actually see what is within and even see some hints of the shelves peeping through.  That improvement is due to the new style of cooking and eating I have been striving to achieve:  creating new dishes out of small amounts of unused foods, and eating untraditional meals as I please. Or, simply said, I am eating whatever I want and happen to have on hand!


I didn't say it was neat, just an improvement!!

Those croutons in the bag could become part of a Caesar Salad or mixed with the leftover Chick Pea Soup (on the right) with some tomatoes (they are NOT in the fridge, ever!!) and rosemary for a Pappa al Ceci e Pomodoro; we'll see.

I love my husband, although it has been nearly a year since he left this earth. When I make his favorite foods, I silently honor him. We both obeyed our food whims whenever we could, and now I do so more often, and, truthfully, more easily, but not more happily.

  Love always...inspiration forever...

So, Dear Bob, some of what I create for myself would not hold your interest, but those that would, I heartily enjoy with you in spirit.

My recipes here, today, for Bok Choy and Summer Corn Salad would be a pleasant diversion for you. Last night's Mojo Pork and Yellow Rice with Black Beans would get more attention, and you would have loved the remaining rice and beans with ham and hot sauce I had for breakfast (!). Yup, you would...but, I imagine you would have "suggested" we have them with New England codfish cakes!


The hot sauce is of course our favorite Piri Piri


Last week, I bought some beautiful Baby Bok Choy at the produce market. The usual way of preparation for this beautiful vegetable is Asian Style, but my taste buds were just not cooperating or desiring Asian flavors (unusual). Of course, I did not want this treat to go unused, so I got creative, "sola style".  Remember, use what you have, and let your food fancies guide you. NO SOY BOK CHOY (still a joy, :( ..  sorry) is the result.

Bleu Cheese Crumbles, Baby Bok Choy, Smoked Jalapeno Almonds, Garlic

NO SOY BOK CHOY

2-4 heads baby bok choy
2 cloves garlic, minced
1/4 - 1/2 cup bleu cheese crumbled
jalapeño flavored smoked, salted almonds, chopped coarsley
peanut or canola oil

Wash bok choy. Cut bottom stem and separate larger leaves. Keep center intact. 
Heat oil in a skillet. Add minced garlic or use a press. Saute for about half a minute. Add bok choy and cook until imbued with oil and garlic. Add a splash of wine, water or stock, cover and let steam for a few minutes.  Uncover and top with cheese and nuts.

Bok Choy cooking with garlic and wine

SUMMER CORN SALAD

This salad has no recipe. It is "sola style".  Cut fresh corn off the cob, either raw or slightly steamed.
Toss it with chopped vegetables including something from the onion family, scallion, shallot, red onion, chives, etc., and fresh basil or thyme.  Toss it with a white wine, cider or white balsamic vinegar, salt, pepper and olive oil. Let sit to meld flavors and serve as in or on greens. A touch of jalapeño or hot sauce would not hurt!

Sauteed Sole with Panko, Summer Corn Salad, No Soy Bok Choy

Both of these recipes can be  varied at will. You could change the bok choy into Greek Bok Choy with feta, olives and tomatoes, or use walnuts and a dijon mustard vinaigrette, etc.

The corn is also good with a creamy ranch style dressing with cherry tomatoes..

We will always share a lovely bowl of fruit and a cup of coffee

Obey your food whims "sola", and enjoy, Gina






  

Monday, July 23, 2012

MEMORIES OF SUMMER: Life changes; the food is forever

We all have memories of summer.  They grow and change with us as we mature, but the seasonal harvest remains the same and is a continuous part of our lives. My childhood memories are of endless days of sun, sea, the beach, fresh fish and produce from the gardens of my grandfather and later, my Dad.  My Dad fished for sport and loved to grow veggies, fruit, herbs and flowers as a hobby.  We were never wanting for anything luscious in the summertime! My Mom preserved or froze much of our summer harvest for use during the long winter and kept the memories alive.  I was probably the only kid in my class who snacked on Lobster Pie, Asparagus Soup, and Fresh Peach Cobbler when I returned from a day at school! Those were the days of the Twinkie and the Devil Dog for others!

My  Handsome Dad on the High Seas in the Old Days..

Two Perfectly Steamed Maine Lobsters
(my Mom would freeze the meat from 2 dozen of these to make her Lobster Pies for the winter)


Later, after I married, we moved to what had been my summer home and brought up our children with the same kind of summer memories. My husband loved to garden as did his grandparents and mother, and he sometimes fished for sport. He tried to pass the passion on to the girls, but we all preferred to eat and cook the fruits of his labor!

Here, Emily seems interested in discovering gardening work..


Jennifer decided that if digging in the dirt was good, it must be good to eat it, so she tried feeding it to Amanda (without much luck), and Amanda picked and ate some Lily of the Valley Berries (poisonous!) while "helping" Bob garden, and was rushed to the hospital. She's the dramatic one!
None of us carried on the gardening tradition, but we continued eating and cooking summer's bounty with great enthusiasm!

Wild Salmon,  Striped Bass, Bluefish, corn and tomaotes, basil, blueberries, watermelon, peaches and raspberries, what would summer be without these things? 

Wild Sockeye Salmon
(my favorite is Coho or King, but Sockeye comes into season first)

Basil, Corn, Tomatoes and Zucchini, some of summer's best bounty
Tomato Basil Tart 
One of the things you can make of Summer's Bounty

Zucchini, now there's a veg that brings back some "mixed" memories. Truthfully, I do love zucchini and my Dad grew it well, so it was often prepared on the grill alongside the fresh fish he had caught. 

Grilled Zucchini, Citrus Sockeye Salmon and Sunflower Sprouts
Oh, summer, how I love thee..

Because zucchini is so prolific and easy to grow, everyone was growing it in the '70's. Recipes crowded the magazines and newspapers and neighbors passed along their "favorites" with a few of their home-grown prizes. Soon, it was best to hide as a neighbor or friend approached with a wrapped loaf of zucchini bread or a tin of muffins. They were good, but ubiquitous and soon became a dreaded object, almost as much as Christmas "fruitcake"! 
I even included a recipe for Zucchini Cake in my newspaper column. It was made the same as Carrot Cake and was actually very moist and tasty. Any Carrot Cake recipe with cinnamon and vanilla will do. Just substitute shredded zucchini for the carrots or do half and half! Cream Cheese Frosting, of course..

I still have two favorite zucchini dishes, one is from Patricia Well's, Trattoria, Tagliatelle with Fresh Parsley and Zucchini. Her recipe can be found online. It involves either buying or making homemade tagliatelle, which are noodles a little less wide than fettuccine, but you could use them or linguine if necessary.  The other is for my Zucchini Basil Curry Soup from the White Rainbow. I'll leave that for another post. It was and still is outstanding! Inexpensive and a soup for all seasons.

I have found a way to make a satisfying version of the pasta dish, and have some tasty zucchini left for a salad or vegetable accompaniment to meat or fish.l

GRILLED ZUCCHINI AND PASTA
1 or  2 zucchini
olive oil
minced garlic (optional, necessary for me!)
lemon zest
salt, coarsely ground fresh pepper
fresh parsley or basil
grated parmesan
linguine or fresh fettuccine

Wash and cut zucchini in half and then into "fingers". Generously season with salt, pepper, oil and garlic.  Let marinate for 15 minutes or more. Add some lemon zest. Just grate it over the zucchini.

I used Penzey's Trinadad Seasoning here, a blend of lemon zest, garlic, pepper and spice


Next grill the zucchini slices on a hot grill until browned, but still crisp.  Cut about 1/2 zucchini into pieces and toss with hot pasta adding more oil if necessary, basil or parsley, and grated cheese.

Save the rest of the zucchini to grill again with fish or meat or add to a salad or just eat cold!!

Don't let it get mushy!

I gobbled it all up, but saved a few zucchini slices...



Now I leave you with two more summer images for memory keeping..

Peaches and Raspberries for...
Peach and Raspberry Pie
(Someone has NO self-control!)


A Sunset View from our Summer (and winter) Home
A Memory never forgotten and well worth keeping...

Sola Gina