Curried Quinoa Pilaf with Cucumber Mint Raita

I was tired of winter food. Tired of winter skies and stubborn patches of snow still clinging to the ground in mid-April. One day last week, I opened the door to the house and was engulfed by the incredible scent of curry emanating from the kitchen. It filled the living room, drifting into every corner. I asked my roommate for the recipe and made it the very next night.

It was amazing, and even more so, took almost no time at all (around 30 min total including prep work). The combination of the Greek yogurt and the quinoa leaves you satisfied for the rest of the evening. It was suggested that it be served with spinach, but I substituted spicy arugula which complimented the sweet curried quinoa and the cold, minty raita. (It's a tossup as to which part is my favorite).

Curried Quinoa Pilaf with Cucumber Mint Raita

(adapted from Cooking Light)

• 2 tsp olive oil 
• 6 tsp curry powder
• 3-4 garlic clove, minced
• 3 cup uncooked quinoa
• 6 cups water
• 2 1/4 tsp kosher salt
• 3/4 cup thinly sliced green onions
• chopped fresh cilantro
• raisins and chopped dried apricots
• 3/4 cup finely diced peeled cucumber 
• 6-8 teaspoons chopped fresh mint (2-3 bunches)
• 2 1/2-3 c plain Greek yogurt
• Arugula

Heat oil in a saucepan over medium-high heat. Add the curry and the garlic to pan; cook 1 minute, stirring constantly. Add quinoa and water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Let cool completely (if you can wait---I couldn't). Add the raisins, apricots, green onion and cilantro to cooled quinoa; toss gently.

Combine the cucumber, mint, and yogurt in a small bowl, and stir well.

Serve the quinoa on top of a bed of arugula with a (very, very) generous dollop of the raita.

And yes, I took photos of the leftovers. I tripled the original recipe (factored in above) but not the raita (again, I have fixed it above); served with plain Greek yogurt it was still almost as delicious.

Kale and Avocado Salad

With three feet of snow outside and bitterly cold walks home from the hospital every day, most days I find myself craving warm soups, roasted vegetables, hot bread fresh from the oven. You know, winter foods.

And yet, every once in a while, I can't bear the thought of one more day of some iteration of winter vegetable soup.  I begin to crave fresh fruit and summer salads, things that aren't baked or roasted or boiled before being eaten.

That's where this salad comes in. It's wonderfully fresh, but still feels like winter. It's a "same old" winter vegetable (kale, which I love in almost all forms) infused with a new kind of flavor. It's January's version of a summer picnic's guacamole, disguised as a dressing for kale. It's absolutely delicious (in fact, my carnivorous boyfriend, absolutely insisted that I make this again).

Oh, and it's super easy and takes 5 minutes and looks impressive.

This recipe, like many, is adapted from one of my mother's. As with all of her recipes, when I asked her how to make it, she said "Oh, I don't know, I just throw together the ingredients. I don't really have a recipe". As with all of her recipes, it always turns out perfectly. So feel free to change it around amount-wise.

Kale and Avocado Salad

• 1 bunch kale, washed and torn into bite-size pieces (use the thinnest kale you can find, like dinosaur kale)
• 1 ripe avocado
• 1 clove garlic, minced
• 1 lemon
• olive oil, to taste/texture
• salt, to taste

Use your hands to mash the avocado up with the kale, olive oil, lemon juice and salt. Stir in the garlic. Serve.

Tomato and Goat Cheese Crostata with Rosemary Crust

Having just moved thirty minutes away from my grandparents, I now have an endless supply of tomatoes.  My grandfather loves to give away tomatoes---every time I leave the house: "Here, take a few tomatoes!!"

The tomatoes had started to build up, and I wanted to use them in something that would really showcase their flavor. I was looking through one of my favorite cookbooks, Jack Bishop's A Year in a Vegetarian Kitchen, when I came across a recipe for a tomato and goat cheese tart. He called for a tart pan with a removable bottom, which I don't have, so I simply made a crostata!

This is definitely in the top three things I've ever made, possibly the best. It turned out beautifully, with a perfectly flaky and golden-brown crust.

Tomato and Goat Cheese Crostata with Rosemary Crust

Crust

• 1-1/4 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1/2 tsp minced fresh rosemary
• 8 tbsp (1 stick) chilled unsalted butter, cut into 8 pieces
• 4-5 tbsp ice water

Filling

• 6 oz fresh goat cheese, crumbled (about 1-1/3 cups)
• 3 medium tomatoes, cored, sliced crosswise 1/4-inch thick, and blotted dry between paper towels (this keeps them drier so as not to make the crust soggy)
• 1 tbsp extra-virgin olive oil
• salt and freshly ground black pepper

A few hours before you want to make the crostata, you need to prepare the dough. While it can be done by hand, it takes five minutes in the food processor. Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about ten 1-second pulses.

Add the water, 1 tbs at a time, and pulse briefly after each addition. After 4 tbs of water have been added, process the dough for several seconds to see if it will come together. If not, add the remaining 1 tbs water. Process just until the dough comes together in a rough ball. (Bishop says: "Do not overprocess or the dough will not be flakey"). Transfer the dough to a lightly-floured work surface and knead briefly to for a smooth ball. Flatten the dough into a 5-inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days.

Move an oven rack to the middle position and heat oven to 375°.

To make the crostata, unwrap the chilled dough and roll it into a 12-inch circle on a lightly floured surface. It doesn't have to be a perfect circle, especially if you are using a rectangular baking sheet. Cover a baking sheet with parchment paper, and lay the dough flat on top. Prick the bottom of the tart shell all over with a fork.

To fill the crostata, scatter the goat cheese evenly across the bottom, leaving about one or two inches around the edge of the circle. Arrange the tomatoes over the cheese in two rings (again, leaving the space around the outside of the filling): one around the outside edge another in the center, overlapping them slightly. Drizzle the tomatoes with the olive oil and sprinkle with salt and pepper to taste.  Fold the extra inch or so of tart dough over the tomatoes and pinch together any pieces that don't come together well. Add a sprig of rosemary in the center for garnish.

Bake until the edges of the crostata are golden brown, 45 to 50 minutes. Cool the crostata on a wire rack for at least 10 minutes, then transfer to a cutting board to serve. Cut the crostata into wedges and serve immediately or at room temperature.

Wonderfully Addictive French Potato Salad

I have never been a huge fan of classic American potato salad, where the potatoes are swimming in gobs of mayo with little clumps of egg hanging on to the smushy potatoes (ok, maybe it's not always this bad....).

But this potato salad is a horse of a different color. The white wine, olive oil and lemon juice dressing soaks into the warm potatoes, and the green onions add texture as well as flavor. This salad is at once fancy enough to serve at a dinner party and easily casual enough to pack along on a picnic. It is delicious whether it is served hot or cold, and can be made in large amounts or small ones.

Whenever my mom makes this, I literally can't stop eating it---it's so good. I asked her to teach me to make it. We bought some gorgeous little potatoes at the farmers market and picked some fresh basil from the garden.

As always with my mother, it was nearly impossible to figure out amounts of things as she doesn't measure. Here are some estimates.

7-8 potatoes, cut into chunks (but really, as many as you want to make--leftovers are always good!)

1/2 c olive oil**
1/4 c lemon juice
1/4 c white wine
1 tsp mustard
salt and pepper
chopped basil (optional)

**these amounts are really to taste---vary as you like!

Cut up potatoes into potato-salad sized chunks (not too big, not to small) and steam. While the potatoes are still warm, pour the dressing over them and allow it to sit and soak in. Potatoes should be nicely coated but not drowning in dressing. Garnish with the green onions and basil and serve.

Olive Tapenade

My mother is an amazing cook and baker. I have learned most of my culinary skills by watching and helping her cook.

When I was little, I remember my mom making loaves of gorgeous french bread and fresh olive tapenade when guests would come over. The cut french bread was placed in baskets, and served with the tapenade as an appetizer. I would eat piece after piece of the delicious bread topped with the salty tapenade. Often, I had to be told to "leave some for the guests".

I remembered the olive tapenade a month or so ago, when I was asked to host a Tu B'Shevat dinner. Since the dinners at Batten are all vegan, I left out the anchovies; even without them, the dish was as perfect as I remembered it to be. Even a friend who said she "didn't like olives" immediately fell in love with it.

This is my mom's recipe (I have no idea where she got it). It takes 5 minutes to make in the Cuisinart (so with this bread it's a total of 10 minutes prep time!), and is a perfect appetizer for any kind of party. Like most easy salsas and spreads, the amount of each ingredient can be varied some to taste.

Olive Tapenade

• 1 c pitted kalamata olives* (make sure you buy them pitted--pitting them yourself takes forever!)
• 1 tbs fresh lemon juice
• 1/4 tsp minced garlic 
• 1 tbs olive oil
• 1 tsp Dijon mustard
• 4 flat anchovy fillets, rinsed and patted dry (optional if making it vegan or vegetarian)

*I have tasted many types of olive tapenade, and in my opinion it is always better when made with kalamata olives, rather than other green or black varieties.

The stunningly difficult directions: "Put all ingredients in a food processor".  Pulse until combined and spreadable (not long).

Pesto Pizza with Artichoke Hearts, Kalamata Olives, Caramelized Onions and Parmesan

        This is a short post. An easy recipe. A lazy dinner.  But nonetheless a delicious one.
         I'll admit this was a Trader Joe's dinner. Not a pre made, boxed, microwavable dinner. It was rather a "crap-I-don't-have-any-ingredients-in-the-house-I-need-to-go-to-the-grocery-store" dinner. As the local Acme is closed, Trader Joe's is the closest store to me.
         I made my dough in the morning, and picked up a jar of kalamata olives, a can of artichoke hearts, a jar of pesto (ashamedly, as I usually make my own in the summer!!), a bag of parmesan, and an onion. The caramelized onions balance out the salty olives, pesto and artichoke hearts. It's one of my favorite kinds of pizza.

1. Caramelize onions (low temp for a while, add a bit of sugar to caramelize faster)
2. Roll out dough.
3. Pile the ingredients on top.
4. Bake for around 25 minutes at 350º.

White Bean and Collard Soup with a Tomato-Balsamic Base

My mom used to make this dish for me all the time when I was little, and with over a pound of fresh collard greens on hand, I decided it was my time to try it. 

About six months ago, I discovered a wonderful little antique store on the way up to visit my grandparents in Rochester, NY (also where I will be attending med school next year!). I bought a cast iron Dutch oven for $25, as well as a set of three vintage pyrex cinderella bowls and a beautiful vintage pyrex loaf pan.

In the past several years, my mom has transitioned from making the dish in her own cast iron Dutch oven to cooking in her all-purpose enamel coated Le Creuset. Somehow, the flavor is slightly different with the enamel coating. When I made the dish in my cast iron Dutch oven, it took on the same delicious tastes that I remembered from my childhood. While this can be made in any kind of pot, I wholly recommend trying it in a cast iron Dutch oven!

White Bean and Collard Soup with a Tomato-Balsamic Base

• I tbs extra-virgin olive oil
• 1 large onion, peeled and diced
• 6-8 cloves of garlic, peeled and chopped
• 3/4 lb. collards, washed and chopped coarsely
• 1 tsp salt, or to taste
• 2 tbs balsamic vinegar, or to taste
• 1 28 oz. can chopped tomatoes
•  2 cans cannellini beans, rinsed and drained
• 4-6 cups chicken or vegetable broth
• 1/2-1 tsp. thyme
• 1 bay leaf

In a large dutch oven, saute the onion and garlic in olive oil.  When they are golden, add the greens and sauté until wilted and coated with the oil.  Then add the tomatoes, beans, broth, vinegar, bay leaf and thyme. 

Simmer, covered, for about 3/4 hour, then another 1/2 hour uncovered, making sure that the beans don’t dry out. Continue cooking until beans are creamy and soft, and flavors are melded. When  you remove from the heat, season with  salt to taste, pepper and balsamic vinegar.

Roasted Brussels Sprouts

I cannot overemphasize the perfection of roasted vegetables.  Plucked straight from the stalk and cut in half, I roasted these at a high temperature (350º-400º) with olive oil and salt.  They went perfectly with the French Onion Soup and fresh bread (recipe to come).

Easy Cranberry Relish

As a busy college student, I am finding it harder and harder to keep up the food blog. That said, I have made (and eaten) many delicious things in the past few months. Many of these recipes are simple and extremely quick, yet they turn out impressively gourmet.

Here's one from thanksgiving, delicious on turkey, salad, bread, or even on its own. It's unbelievably simple, but it's a delicious and fresh alternative to traditional cranberry sauce.

The recipe is from my organic chemistry lab professor....

5-minute Cranberry relish

• 1 bag of cranberries
• 1 apple
• 1 orange
• 1/2-3/4 c sugar (however tart you want to make it)

Chop apple and orange into large chunks (don't peel them--the peel adds good flavor!). Place them in a Cuisinart. Blend. Add the cranberries (after they have been washed, and the bad ones sorted out). Blend again. Add the sugar. Blend again. And, it's done....in 6 minutes or less. Add some orange zest for garnish if you choose.

Sesame Quinoa topped with Maple-Ginger Bok Choy and Tamari-Glazed Tempeh Strips

I have developed a complex relationship with tempeh.  I used to hate it's complex, nutty flavor with a passion.  In my vegan co-op house, though, we order it in bulk.  The huge squares of it sit in our freezer to be cooked throughout the semester...I dreaded them being actually cooked.


My good friend Lauren changed this forever.  She made a broiled tempeh with liquid smoke that was perfectly golden--the smoky flavor complimented the nuttiness of the tempeh perfectly.  For Thanksgiving, she made a tempeh loaf that was absolutely delicious.  I drove a piece of it home to my non-vegan parents, who also enjoyed it.


This summer I decided to experiment with tempeh, to try out different recipes with it.  For all you vegetarians, it is a lovely way to add variety into meals.  Just as carnivores often rotate having pork, chicken, and beef, vegetarians can rotate tempeh, tofu, and even seitan! (Another housemate made the most unbelievably scrumptious seitan tacos...she made the seitan from scratch and cooked it in lime beer.  Heaven.)


This is one of the recipes I tried out this summer:


Sesame Quinoa topped with Maple-Ginger Bok Choy and Tamari-Glazed Tempeh Strips

The trick to this dish is to time it right.  The tempeh needs to marinate for half an hour at the least, then the quinoa is cooked for 15-20 min, and the tempeh for 4-5 min.  The boy choy takes ~5 min as well.  The tempeh and quinoa recipes hail from Jack Bishop’s A Year in a Vegetarian Kitchen.


For the tempeh:
8 oz tempeh, cut crosswise into 1/2 inch-thick pieces (**tofu can be substituted)
2T tamari
2T rice wine
Place the tempeh in a skillet just large enough to hold the pieces in a single layer. Add the tamari and rice wine and turn the tempeh to coat. Set aside, turning the tempeh occasionally, until well seasoned, about 30 min.
When quinoa is almost done, place pan with tempeh and marinade over medium-high heat.  Cook, turning once, until tempeh is golden-brown and marinade has evaporated (around 4 minutes).


For the quinoa:


2 tsp canola oil
1 tsp toasted sesame oil
2 tbs black sesame seeds
1 c quinoa, rinsed in a fine strainer under cold running water
1 3/4 c water
salt
Heat oils in a medium saucepan, preferably nonstick, over medium heat until shimmering.  Add the sesame seeds and cook until fragrant (around 30 sec). Add the quinoa and cook, stirring often, until toasted, about 2 min.  Add the water and salt (to taste) and bring to a boil. Reduce heat, cover, and simmer gently until the water has been absorbed and the quinoa is tender, 15 to 20 minutes.


For the bok choy:
(I made this part up, so I have no idea how much of each I used)


baby bok choy
ginger
canola oil
sesame oil
maple syrup
tamari


Chop the baby bok choy and separate white stems from leaves. Heat canola oil in pan, and mix up the rest of the marinade to taste.  Add the bok choy stems to the pan, along with most of the marinade, and cook until tender and clear.  Just before they are done, add the bok choy leaves and the rest of the marinade.


To serve:
Place quinoa on plate, then top with bok choy and tempeh strips.  Add more black sesame seeds for garnish.