Category Archives: Main Course

Smoked Salmon Salad in Cucumber Cups

I’ve been thinking a lot about the #MeToo movement. I heard someone say they didn’t think this movement would have happened if Hillary Clinton had been elected president. This collective anger that women feel, in fact, is in direct relation to Donald Trump being elected, and the fact that he himself has been accused of sexual harassment and/or sexual assault by at least 16 women. Call it making lemonade out of extremely sour lemons, but it is our current reality. Women are frustrated and fed up with having to just accept that so many of us will experience sexual violence in our lifetimes. We never agreed to this when we were born with vaginas.

I am continuously inspired when I read another woman’s story, or talk to a friend about her experience navigating the world as a woman. We are in the midst of fourth-wave feminism. Some folks argue that every wave of feminism has had a backlash, and this wave will not be spared from experiencing the same thing. This may be, but I do think it is helpful to take the long view of history when thinking about larger social issues. Since the first-wave started back in the late 19th Century fighting for women’s right to vote, the quality of life for women as a whole has greatly improved. Of course, that doesn’t mean that the current wave of feminism is any less important; one of its main goals is to end sexual violence against women.

There was a recent episode of This American Life titled “Five Women” that was fascinating. I was completely rapt listening to this episode; it should be required listening for every human being on this planet. It was a different angle on the #MeToo movement. It’s not only the story of how five women were harassed and/or assaulted by the same man, but it also explores the women’s personal stories before their encounter with this man. The women talk about how they were raised, what they were told by adults about what being a woman means, how they individually played down/accentuated/ignored their sexuality based on the aforementioned. If you have time, give it a listen.

This week’s recipe is perfect for when you want a light brunch/lunch or an afternoon pick-me-up. I love smoked salmon, and the rich fattiness pairs beautifully with cucumber, which offsets the heaviness with crisp acidity. I ate these babies like potato chips.

Smoked Salmon Salad in Cucumber Cups
Adapted from myrecipes

Yield: 34 cups

1/4 cup finely chopped green onions
2 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons drained capers
1 tablespoon chopped fresh dill, divided
1 (12-ounce) package cold-smoked salmon, coarsely chopped
3 cucumbers
1/8 teaspoon freshly ground black pepper

1.Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.

2. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup.*

3. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.

*Scooping out the seeds is completely optional. I left the seeds intact, and just piled the salad on top of the cucumber slices. 

Cauliflower Crust Pizza w/ Spinach, Mushrooms & Sausage

Well, I survived the holidays. I was very nervous about it, as it was the first holiday season after the death of my sister. Tears were shed, but there was also lots of laughter. My parents and I are trying to navigate our way through the messiness of grief. Now, spending time with my family and my sister’s friends feels like getting an IV drip – a very simple yet essential input for me to continue living.

I am battling with insomnia again. It might just be the seasonal blues that always hit me over the head in January, but it can be brutal. Sometimes, it only has a mild effect on me and I don’t feel the overwhelming exhaustion of not getting enough sleep. But yesterday wasn’t one of those days. I woke up at 4 a.m. I knew it was going to be a long day when, at 7 a.m., I was hit with a powerful fatigue and my brain became foggy. When this happens, I tend to panic and visualize a non-productive day laid out before me. What’s more, I crave sugar and carbs when I am bone-tired. There must be some biological reason for this, but it doesn’t help me in any way. Luckily, I have enough experience with insomnia that I know how to navigate my way through it. I did a decent job of exerting enough energy to get me through the day without having a meltdown, and I ate fairly healthy. I did have a brief crying spell in the afternoon, but I think it was necessary; I felt calmer and more clearheaded afterwards.

My husband and I watched Patton Oswalt’s latest Netflix special a few months ago. Towards the end of his set, he shares a story about his wife who died recently. She had a simple mantra, “It’s chaos. Be kind”. It has stuck with me ever since. There are no guarantees in this life, and even if it is just all random chaos, genuine kindness is one of the most powerful acts human beings can provide to one another. There is profound meaning in that. Let’s all try to be kinder as we navigate through our lives.

Have you tried substituting cauliflower rice for your favorite carb yet? I’ve tried a few things, but my favorite is using it as a healthier pizza crust alternative. There are endless cauliflower crust recipes out there, but I like this one the best because it is dairy-free. It makes an easy weeknight dinner!

Cauliflower Crust Pizza w/ Spinach, Mushrooms and Sausage
Adapted from PaleoLeap

Yield: 8-10 slices

1 head cauliflower, stalk removed
2 eggs, lightly beaten
1/4 cup almond flour (whole-wheat flour works just fine)
1 tsp. dried oregano
1/2 tsp. garlic powder
Sea salt and black pepper
1/2 cup marinara sauce
8 oz. baby portobello mushrooms, chopped and lightly sautéed
1/2 cup cooked spinach
3 chicken sausages, thinly sliced
1.5 cups mozzarella cheese, shredded

  1. Preheat your oven to 400 F.
  2. Place the cauliflower in a food processor and pulse until finely shredded (you may want to do this in different batches).
  3. *Steam the shredded cauliflower for 3 to 4 minutes. Drain well, let cool, and strain any excess water using a towel.
  4. In a bowl, combine the cauliflower, eggs, oregano, garlic powder, almond flour, and season with salt and pepper to taste. Mix everything thoroughly.
  5. Transfer to a pizza pan or baking sheet and shape into a pizza crust shape.
  6. Bake in the preheated oven for 15 to 18 minutes.
  7. Spread marinara sauce on top of the crust. Add mushrooms, spinach, sausage, and cheese, and bake for another 8 to 10 minutes, or until toppings are nicely cooked.

    *This is a VERY important step. Do not skip or you will have a soggy crust.

Tuna Salad w/ Wasabi Vinaigrette

My sister died unexpectedly seven weeks ago. It was a tragic accident that I never thought would happen to anyone in my family. It’s strange how time slows down after experiencing the loss of someone close to you. I find myself pondering lots of existential questions and trying to make sense of everything. It’s so easy to just give in to the darkness and say, “fuck it” to the world. I did that for the first several weeks. I needed to cry and wail and feel the anger, sadness, and regret. It made me feel better temporarily. I still walk around feeling empty and very alone much of the time. I know these feelings will pass, and life will become bearable again, eventually.

Mr. K and I took a spontaneous trip to Connecticut over the weekend. We needed to get away and take time for ourselves. It felt restorative to walk along the water, breathe in the fresh air, and just observe people living their lives. I want to savor the sweet moments that I have with my loved ones. I keep wondering how much time is left for people that I love. It’s just where my brain often goes these days. I recently re-watched the finale of Six Feet Under, one of my favorite dramas. I had forgotten that Nate dies shortly before the show ends. The show does a beautiful job of portraying all of the messy and complicated feelings that people experience when they are grieving. When you lose a family member, you have your own grief to contend with, but you also want to be there for the remaining family members who are also grieving. Some days, it can be tricky to do both. At the very end of Six Feet Under, Claire is driving off to NYC to start a new chapter of her life, and while she is driving, we flash forward and see how and when each main character will die. Before Claire leaves, she tells her mom she doesn’t want to go to New York, but instead wants to stay there with her family. The response of Claire’s mom is extremely beautiful and gut-wrenching. She essentially tells her, “No, you are not allowed to stay here. Go and live your life.” That is the dilemma we face after a loved one dies. Part of us wants to die as well, but the best thing we can do to honor our loved ones who have died is to live a meaningful life. Most of us won’t ever know how much time we have left on earth, but we can be brave and live life with a curiosity, openness, and compassion that would make our loved ones proud.

I have only prepared a fresh tuna dish once or twice in my life. I need to do it more often, because it’s delicious as well as healthy. And so much better than the canned version. This salad is perfect for hot summer weather, as it only takes a few minutes to sear the tuna. Enjoy, and have a great week!

Tuna Salad w/ Wasabi Vinaigrette
Adapted from Rachael Ray

Yield: 1 serving

  • Salt and freshly ground black pepper
  • 1/4 ripe avocado, sliced
  • 6-8 cherry tomatoes
  1. Coat your steak with a combination of five-spice powder, salt, and pepper. Place 1 tablespoon of olive oil in a saute pan, and heat pan over high heat. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  2. Combine greens, scallions, cucumber, avocado, and tomatoes in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in remaining 2 Tbsp. oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Loaded Sweet Potatoes with Chorizo and Pomegranate

dsc_6146

I went back to Minnesota in August to visit my family. It was a really great trip overall. I had really nice moments with family, and had some quiet moments to myself that allowed me to reflect on how far I’ve come in my relationships with my family members. We’ve all done our share of personal growth, and it’s been manifested in the way we interact with each other. Of course, we still have our moments, but we can work through them much faster than we did in the past.

I visited my 88-year old grandma while there. She has had dementia for a while now, but she has been holding on fairly well. I know that people with dementia can deteriorate pretty quickly, but I was still not prepared for what I saw. She has whittled down to almost nothing, and she was barely lucid during the two short visits I had with her. My grandma has not had an easy life. Her husband was not a good man – he was mean, was never around, and had several affairs. She raised 8 kids largely on her own. I’ve often wondered what her life would have been like if she hadn’t met my grandpa. I think she always yearned for a bigger life. She wanted to contribute something to the world other than being a mother and a housewife. She is a very smart woman who liked to stay informed of politics and social justice issues. I remember her once telling me she was so happy that I had moved away from my small town. I think the little joy she got out of life she obtained through other people who were living happier and more fulfilling lives.

It was heartbreaking to see her now in this condition. However, my dad truly impressed me with the way he interacted with her during our visit. He was very loving and tender – making sure she had enough water, asking her if she was too warm. It almost brought me to tears. Because my dad was not a very warm and nurturing person while I was growing up, his kindness today can often times stop me in my tracks. It’s such a beautiful thing to see how people can evolve and become better human beings. My dad was never close to my grandma, and, in fact, I think they had a bit of a contentious relationship when he was growing up. Knowing this makes his caretaking of her now that much more touching.

dsc_6136

I lurrrrrve sweet potatoes. However, I think I am unusual in my disliking of them in a sweet preparation. That will NEVER happen in my kitchen. People, they are already sweet to begin with! And they pair so nicely with bitter, savory, and umami flavors. One of my favorite ways to eat sweet potatoes is to turn them into french fries, covered in rosemary, garlic and sea salt. It beats McDonalds fries any day of the week. Ok, maybe not when I’m pms’ing, but you get the point. This is a great recipe to make this time of year. Summer is winding down and the first few hints of fall are in the air. It’s a hearty dish but it’s still light enough that it won’t weigh you down. Of course, if chorizo is hard to find in your neighborhood (or you just don’t eat pork), you can substitute chicken, beef, lamb, etc. I bet lamb would be extra delicious in this recipe.

Loaded Sweet Potatoes with Chorizo and Pomegranate
Adapted from Food & Wine

Yield: 4-6 servings

1/2 pound fresh chorizo, casings removed
3 cipollini onions, thinly sliced (1/2 cup)
1 jalapeño, thinly sliced
1 tablespoon minced garlic
1/4 cup pure pomegranate juice
1/4 cup chopped cilantro, plus leaves for garnish
Salt & pepper; Course sea salt
Crème fraîche or sour cream
Sliced avocado
Pomegranate seeds
Finely grated lime zest

1.  Preheat the oven to 350°. Set each sweet potato on a sheet of foil. Drizzle with olive oil and season with course sea salt.
2. Wrap the potatoes in the foil and transfer to a baking sheet. Bake until tender, about 1 hour.
3. Meanwhile, in a large skillet, heat the 3 tablespoons of olive oil until shimmering. Add the chorizo and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 5 minutes.
4. Add the onions, chile and garlic and cook, stirring occasionally, until the chorizo is cooked through and the onions are softened, 3 to 5 minutes longer. Add the pomegranate juice and cook until nearly absorbed, 1 to 2 minutes. Stir in the chopped cilantro and season with salt and pepper.
5. Unwrap the sweet potatoes and arrange on a platter. Cut a lengthwise slit in the top of each one and fluff the insides with a fork. Season with salt and pepper and fill with the chorizo mixture.
6. Top each sweet potato with crème fraîche, sliced avocado, pomegranate seeds, grated lime zest and cilantro leaves. Serve immediately.

Kale & Brussels Sprout Salad

L1030066I am one week into my new food regimen.  I like to think of it as a regimen rather than a diet.  I don’t do well with diets.  The minute I am told I can’t have a particular food, I immediately want it.  This regimen was prescribed for me by a naturopathic doctor that I have been seeing for my IBS.  As you know from my last post, peri-menopause has caused quite a bit of havoc in my life over the past 18 months. I can’t believe it took me this long to seek medical treatment. I am a firm believer that much of what ails us has to do with our diets. So when my doctor prescribed this specific diet for my condition, I decided to give it a go. One year ago, I probably would have said, “No thanks”, but I am desperate to feel better. The regimen is  similar to the Paleo diet in that it excludes sugar, dairy, and all cereal grains. However, I am allowed a few types of cheese (thank god) as well as legumes.  I joked to my husband that I might join the CrossFit/Paleo cult that has swept the nation. I saw fear in his eyes.

I had awful headaches during the first few days. I’m assuming this was my body going through sugar withdrawal. But after they passed, it got a lot easier. I’m feeling pretty good and not feeling deprived at all. In fact, the thought of sugar doesn’t even sound good to me, which is strange. I was planning on allowing myself a piece of cake next weekend for my birthday, but I decided that I am going to make a healthy dessert instead.  Black bean brownies, anyone? I will try to post that recipe here in the coming months. It’s one of my favorite things to eat when I need something sweet.

In the meantime, get a load of this salad! It may sound boring, but I can assure you that it’s full of flavor and slightly addictive.  The dressing has a nice bite/tang to it, thanks to mustard and shallots. Give it a whirl!
L1030069

Kale & Brussels Sprout Salad
Adapted from Bon Appétit

Yield: 8-10 servings

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon sea salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
3. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
4. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Harissa-Spiced Cassoulet

L1040015If anyone had told my younger self that I would go through menopause in my late thirties, I probably would have shrugged and went on with my life.   Back then, I thought menopause would merely be a ceasing of menstruation and maybe a year of hot flashes.  However, I’m learning that the experience of menopause is a heck of a lot more than that, and it’s a really difficult transition.  Just the other day I was so frustrated and disheartened that I thought to myself, Why aren’t there menopause support groups the way that there are AA meetings?  The thought kind of made me laugh, but then I soberly wondered if any actually exist.
L1040007It wasn’t until recently that I came to the conclusion that all of my ailments were due to my hormones being out of whack due to menopause.  It’s pretty amazing how much control our hormones have over how our body functions; they control everything!  They’re like the lobbyists of the U.S. political system.  (Ok, I won’t get political…but isn’t that a good analogy?!)

I am trying to remain patient and maintain some sense of normalcy with this transitional phase of my life, but it has been a struggle the last few months as my symptoms become more acute.  Yoga definitely helps.  And I’ve started training for the half-marathon that I will be running in April.  Every little thing helps.  I just hope that I am one of the more fortunate women for whom menopause lasts two years instead of ten.  Gulp.
L1040004This was my first time making a cassoulet.  I came across this recipe in Food & Wine, where a Minneapolis chef was sharing riffs-on-casserole recipes.  If you haven’t ever made one, they are as easy as a casserole, and even more delicious.  And this particular cassoulet is perfect for hunkering down on a cold winter’s night.  It’s almost March, people!
L1040013Harissa-Spiced Cassoulet
Adapted from Food & Wine

Yield:  10-12 servings

1/2 pound thick-cut bacon, finely chopped
1 large onion, finely diced
1 celery rib, finely diced
2 medium carrots, finely diced, plus 2 large carrots, cut into 2 1/2-inch lengths
14 oz. can of cannellini beans, drained and rinsed
Sea salt
Black pepper
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons yellow mustard seeds
1 teaspoon smoked paprika
3/4 teaspoon crushed red pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
Four 6-ounce chicken sausages, sliced into 1/2-inch thick rounds
2 large sweet potatoes, peeled and cut into 2 1/2-inch pieces
3 turnips, peeled and cut into 2 1/2-inch pieces
2 cups low-sodium chicken broth
4 ounces rustic peasant bread, crusts removed, bread cut into 1/4-inch dice (2 cups)
2 tablespoons minced parsley
1 teaspoon grated lemon zest

  1. In a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until the fat is rendered. Add the onion, celery and diced carrots and cook, stirring occasionally, until beginning 
to soften, about 8 minutes.  Add the beans and set aside.
  2. Meanwhile, preheat the oven to 350°. In a small skillet, toast the cumin, coriander and mustard seeds over moderate heat, shaking the pan, until fragrant and the mustard seeds begin to pop, 3 to 5 minutes. Transfer 
to a spice grinder and let cool. Add the smoked paprika and crushed red pepper and grind the harissa blend into a powder.
  3. Wipe out the casserole and heat 2 tablespoons of the olive oil in it. Add the sausages and cook over moderate heat, until lightly browned all over, about 5 minutes. Transfer to a plate. Do not wipe out the casserole.
  4. Add the sweet potatoes, turnips and large carrots to the casserole. Season with salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables begin to soften, 5 minutes.  Add the harissa spice blend and cook until fragrant, about 2 minutes.
  5. Stir in the bean mixture and the chicken broth and bring just to a simmer.  Cover and bake the 
cassoulet for about 1 hour, until most of the liquid has been absorbed. Remove from the oven and uncover the cassoulet.  Mix in the sausages.
  6. Preheat the broiler. In a bowl, toss the bread, parsley, lemon zest and the remaining 3 tablespoons of olive oil; season with salt and black pepper. Sprinkle the bread over the cassoulet and broil until golden and crisp. Let the cassoulet stand for 10 minutes before serving.

 

 

 

 

Healthy Pad Thai

L1030054I am not a fan of making New Year’s resolutions.  Rather, I prefer reflecting on the past year–my accomplishments and what I am grateful for.  It helps me to take stock of where I am in life and how I want to move forward in the coming year.   2015 was a very good year:  I was promoted to General Manager of the bakery I work at, I concluded therapy after 4 years with an incredible therapist, and I traveled to Norway, Sweden, France and Switzerland with my husband.
L1030053Seeing as that I’m turning 40 this year, I feel the need to try some new things and push myself out of my comfort zone.  I signed up for a Half-Marathon in April, and Mr. K and I plan on taking a trip to China this summer.  I also want to learn Spanish, once-and-for-all!  Of course, always on my list is trying out new recipes, and this past week it was Pad Thai.  I, like most people, love Pad Thai, but I rarely order it when I eat out, as it’s usually a really heavy dish, and loaded with calories.  I found this Mark Bittman recipe and decided to tweak it a bit to make it lighter and healthier.  Enjoy!
L1030057

Healthy Pad Thai
Adapted from Mark Bittman via The New York Times

4 ounces fettuccine-width rice noodles
1/8 cup peanut oil
1 teaspoon tamarind paste
1/2 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oyster sauce
1 teaspoon honey
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes, or to taste
2 cups shredded cabbage
1 cup red cabbage
1 garlic clove, minced
2 eggs
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro

  1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
  2. Meanwhile, put tamarind paste, fish sauce, soy sauce, ginger, lime juice, sesame oil, oyster sauce, salt, pepper, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
  3. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and continue to cook until cabbage begins to wilt.
  4. Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro.

Cannellini Beans with Bacon & Spinach

OLYMPUS DIGITAL CAMERADespite the fact that we got ourselves a cute little tree, I’ve been listening to Christmas music while getting ready in the morning, and I spent an entire weekend (and then some) making edible holiday gifts, it just doesn’t feel like Christmas this year.  It might be partly due to the fact that it’s been insanely warm for this time of year-–it’s been in the 60’s for weeks now!  Ugh.  My husband finds it humorous that I should complain about this, but I stand by it.  I want a little chill in the air, enough so that a winter coat is mandatory.  I want to walk down the streets of NYC, looking through the windows at the whimsical holiday displays while sipping a hot cocoa.   Is this too much to ask??  The world can be a tough place to stomach sometimes, and I feel like December is the one time of year when we are allowed to live in a fantasyland in our heads––dreaming of sugarplums, reindeer, and snowmen.  I am going to try and make the best of it.  At least we’re not housebound due to a huge snowstorm, eh?

You HAVE to make this dish, and soon.  I’ve made it twice in the past month, and I can’t get enough of it.  Not only is it a perfect, comforting winter meal (even if it is warmer than usual), but it’s super-easy and pretty healthy.   It takes all of 10 minutes, and you can make it in one pan.  Enjoy, and Happy Holidays!
OLYMPUS DIGITAL CAMERACannellini Beans with Bacon & Spinach
Adapted from The Splendid Table

Yield:  4 servings

1 tablespoon olive oil
6 ounces smoky bacon, cut into 1/2-inch dice
3 garlic cloves, minced
2 shallots, minced
1 (28-ounce) can cannellini beans, rinsed and drained
6 cups baby spinach
1/4 teaspoon salt
Freshly ground black pepper

1. Put a large (approximately 10-inch) skillet over medium heat. Add the oil and let it get hot.
2. Add the bacon and cook until crispy, about 5 minutes.
3. Add the garlic and shallots, and cook for 30 seconds longer. Add the beans and cook for another 2 minutes.
4. Add the spinach and salt, season with pepper, and cook until the spinach wilts, about 4 minutes, adding a tablespoon or two of water, if needed, to help the spinach along. Serve immediately.

Portobellos Stuffed with Corn and Mushrooms

DSC_6104It’s been a while since I posted here.  I recently got a promotion at work, and am now managing a bakery.  I’m very excited about the opportunity, but it will be a lot of work.  This is our busiest time of year, but I don’t want to neglect this blog.  It is important for me to have a creative outlet on the weekends.  I love cooking and baking so much, especially this time of year!  I hope to have some seasonal food posts in the coming weeks, so stay tuned.
DSC_6090I made this dish a few months back–towards the end of summer–when corn was in its prime.  It was really delicious; creamy with a nice bite from the vinegar and garlic.  It would be a nice way to break up all of the heavy Thanksgiving leftovers I am sure you are all enjoying right now.
DSC_6099Portobellos Stuffed with Corn and Mushrooms
Adapted from Bon Appétit

1 cup plus 3 tablespoons extra-virgin olive oil
10 garlic cloves, minced
2 tablespoons balsamic vinegar
5 teaspoons chopped fresh thyme
4 teaspoons chopped fresh oregano
8 5-inch-diameter portobello mushrooms
1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 1/2 cups fresh corn kernels
3/4 cup whipping cream
1 cup crumbled Cotija or feta cheese

  1. Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
  2. Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
  3. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down.
  4. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
  5. Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.

Zucchini Bread Pancakes

DSC_6087I ran a 10K a few weekends ago.  It was the first one I’ve run in 2 1/2 years.  A friend of mine gave me her spot in the race, so I took it as an opportunity to try and push myself.  My workout routine became very slack over the summer months– that and perhaps too many sweets­­– which resulted in my pants being tighter than they should be.   So it felt good to have a goal to work towards.  I did a lot of running intervals on the treadmill at 6 a.m., and subsequently, remembered what it was like to feel euphoric after a good workout.   Things went along pretty smoothly over the course of my 4 weeks of training, even though I knew I might be pushing myself more, and faster, than I should be.   However, on my last long run before the race, I hit a wall.  I don’t know what happened, but I had to stop and walk several times.  My legs felt like lead.  It was a horrible run, and I felt really shitty about it.  In retrospect, I might have been focusing too much on my speed.  Afterword, I tried to reassure myself that a less-than-stellar run was o.k.  Despite my anxiety about the upcoming race, I told myself to focus on going slow and running the entire 10K, and not worry about my finishing time.
DSC_6078I woke up at 5:30 a.m. that Sunday morning and headed into Manhattan.  I tried to shake off any lingering doubts about my recent running performance.  I repeated a mantra:  Slow and steady; just finish.  It was a beautiful morning.  The sun was just coming up, and there was a cool breeze coming off the Hudson River.  I ran what I thought was a super-slow pace.  Many, many people passed me.   I just put my head down and kept running.   I felt really good for the entire race.  I figured if I had enough energy towards the end, I would pick up my pace a bit and try to finish strong.   Indeed, I did.  I ran an 11-minute mile, which is a personal best for me.   I was incredibly proud of myself, and my feeling of euphoria lasted the rest of the day.  I remember thinking that I wanted to hold on to this feeling for as long as possible.  If only we could retrieve feelings the way we can pull up a song to elicit a memory.  I hope to remember that feeling when I’m having a crummy day.  As a reward for the 10K, I treated myself to my favorite pancakes in the city at Johnny’s Luncheonette.
DSC_6081Speaking of pancakes (I didn’t even plan that transition!), these zucchini bread pancakes need to go on your Make Immediately recipe list.  Light and healthy, they also scream, “Fall is finally here!”  And the maple yogurt is the perfect topping on these, as straight up maple syrup would be too sweet for these beauties, in my opinion.  Instead, the tang of the yogurt provides a nice complement to the sweet spices.
DSC_6089Zucchini Bread Pancakes
Adapted from Smitten Kitchen

Yield:  10 to 12 pancakes

2 large eggs
3 tablespoons olive oil
2 tablespoons light brown or dark brown sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (about 1 1/2 medium zucchini)
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet

1. In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds.
2. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
3. Preheat oven to 200°F and place a baking sheet on a middle rack.
4. Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.
5. Scoop scant 1/4-cup dollops of batter in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.
6. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm.