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Cookin’ Like Summertime….

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Fresh tomatoes. Beautiful aren’t they? But you may be asking yourself what am I doing with fresh tomatoes in January. Well, I work in a grocery store. And as we all know grocery stores portray food as if everything were always in season. But also, one of the benefits of working in the particular store that I do is that food that is culled from the shelves and deemed unsalable (for a variety of reasons) is offered to the employees before being given to various organizations. This said, there were a bunch of packages of fresh tomatoes in which the seals were broken, thus they were not able to be sold. So this is how I found myself in possession of these beautiful tomatoes and cooked dinner with them on a cold, grey, and rainy January evening.

Anyhow, my son came over for dinner last evening and I made us Pasta Fra Diavolo (to read about the origin and etymology of the recipe, read this post). There is a recipe below for this dish, but the one that I made with these tomatoes was slightly different in that I used fresh tomatoes. The fresh tomatoes were first processed and then simmered down to a thick puree. The recipe that is listed is actually more appropriate for this time of year as it uses canned tomatoes. And as usual, this recipe is not carved in stone, it is simply a suggestion. Add or delete or interchange ingredients to suite your tastes.

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Penne Fra Diavolo with Halibut

Yield: 4 portions

3 tablespoons olive oil

1/2 small onion, diced

2 cloves garlic, minced

4 anchovy fillets

1 teaspoon crushed red pepper

2 teaspoons minced parsley

1/2 teaspoon basil

1/2 teaspoon sea salt

2/3 cup red wine

2 cups tomato purée

1 pound diced halibut

1/2 pound penne rigate

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Combine the olive oil, onion, garlic, anchovies, red pepper, basil, parsley, and salt in a skillet over medium heat. Stir and mash the ingredients with the back of a wooden spoon until the onion and garlic is translucent but not browned. Stir in the wine and simmer it for a minute or two, then add the tomato puree. Bring sauce to a simmer and cook it for 5 or 10 minutes. If the sauce becomes too thick thin it with a little water. While the sauce is simmering boil the pasta until al dente. Stir the fish into the sauce, bring it back to a simmer and poach it for about 5 minutes. When the fish is cooked gently fold in the pasta. Remove the pot from the heat and let it rest for about 5 minutes, allowing the flavors of the sauce and fish permeate the pasta.

Urban Simplicity.

Aloo Gobi…

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Aloo gobi…the classic Indian dish consisting of mostly potatoes (aloo) and cauliflower (gobi). Peas are often included. Spices vary and can be interchanged to your liking. In the version I made for dinner last night (pictured) I also added whole coriander seed. I used dry chilies but fresh can be used as well. Interchange ingredients and seasonings. Eat this as a side or main course with basmati rice. It’s simple to make, super delicious, and healthy. Make it and you won’t be sorry.

Aloo Gobi

(Potatoes, Cauliflower, and Peas)

Serves 4

¼ cup vegetable oil

1 small onion, diced

2 medium potatoes, peeled and diced

3 cloves garlic, minced

3 slices ginger, minced

1 tablespoon black mustard seeds

1 teaspoon kosher salt

1 teaspoon turmeric

½ teaspoon whole cumin seed

½ teaspoon crushed hot pepper

1 small head cauliflower, cut into florets

¼ cup water

¼ cup lemon juice

1 cup frozen peas

1 small bunch cilantro, washed and chopped

Heat the oil over medium-high heat in a large skillet and add the onion and potato. Cook these for a couple minutes, until they just begin to change color. Add the garlic and ginger and cook another minute. Stir in the black mustard seeds, salt, turmeric, cumin seed, and crushed hot pepper; cook for a minute to release it’s flavor and aroma, then stir in the cauliflower, coating it with oil and spices. Add the water, then cover the skillet and cook the potatoes and cauliflower for a couple minutes. Stir in the peas and lemon juice; cook for a minute or two. Remove the pan from the heat and stir in the cilantro.

Urban Simplicity

Peanut Butter Chocolate Chip Cookies!

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I made these at my job today, mostly because I really like peanut butter and chocolate. But whenever I smell–and then taste–peanut butter cookies it brings me back to my childhood with Rockwellian memories; my mom used to make these (sans chocolate). They were one of my favorite then and still are. These are exceedingly simple to make. The recipe is below.

 

Peanut Butter Chocolate Chip Cookies

Makes about 3 dozen

1½ cups all-purpose flour

1 teaspoons baking soda

1 cup butter

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 large egg

1¾ cups mini chocolate chips

granulated sugar for garnish

 

Preheat an oven to 350F.

Mix the flour and baking soda in a small bowl and set aside.

In the bowl of an upright mixer fitted with a paddle attachment, combine the butter, peanut butter, granulated sugar, brown sugar, and vanilla. Run the mixer on low for a few seconds, then turn on high. Cream the ingredients for a few minutes until light in both texture and appearance. Then add the egg and mix on medium for another minute. Add the flour and mix on low speed until just combined. Stir in the chocolate chips and mix until combined.

Spoon or scoop the cookies onto a baking sheet that has been lined with parchment paper (but not oiled). Dip a fork in the remaining sugar and make an ‘X’ pattern in the cookies, pressing them down gently. Bake for about 10 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and allow to cool for a few minutes before eating.

Urban Simplicity.

More bread with stuff on it…

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Ok, so I’ve posted recipes for this in the past. At least variations of it. Many variations. But not in a while. This is the version I made for myself for dinner this evening….whole wheat crust with oats and flax. Spinach aglio e olio, eggplant sauteed in olive oil. Three cheeses. It’s simple to make and tastes even better than it looks in the photo. For the dough recipe (which also makes excellent bread) click here or here. To cook the spinach (or nearly anything else) aglio e olio, click here. For more on pizza (recipes, photos, history, etc), click here. Now if you’ll excuse me I think I’ll go grab a third slice.


Urban Simplicity.

Rice and beans and sausage and greens (and other good things)

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This is a simple variation of any rice-and-beans dish but with other ingredients and spices added. I was going to make a very basic paella with fish and shellfish added, but at the last minute I felt like down-scaling and this was the end result. Anyhow, as usual, this recipe is just a suggestion, not a blueprint. Use whatever ingredients and flavors you like. And by the way…this is super-delicious. Anyhow, here’s the recipe.

Rice and Beans with Chorizo and Kale

Serves 6

¼ cup olive oil

12 ounces chorizo sausage, sliced

1 small onion, diced

1 carrot, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon turmeric

½ teaspoon salt

1 (15 oz.) can diced tomatoes

1 cup brown rice

3 cups chicken broth, simmering

1 (15 oz.) can red beans, drained

6 ounces baby kale

Heat the olive oil in a heavy-bottomed sauce pot or deep skillet over medium-high heat. Add the chorizo and cook it for a few minutes, until it browns. Remove the sausage to a plate, leaving rendered fat, oil, and crispy pieces in the pot. Add the onion, carrot, and bell pepper; saute for a few minutes. Then add the garlic, then the chili, cumin, turmeric, and salt; for a few minutes to bring out their flavors. Add the diced tomatoes and their juice. Lower the heat and simmer the tomatoes, vegetables, and spices for 5 or ten minutes until some of the tomato liquid evaporates and forms a sort of sofrito.

 Add the rice, stirring it to coat it with all the flavors. Then stir in the chicken broth. Bring it to a boil then lower it to a low simmer. Cover the pot and simmer it for about 40 minutes.

 Then—without stirring—add the beans and kale, and re-cover the pot and cook for another 5 or 10 minutes. Turn off the heat and allow the rice to rest for another 5 or 10 minutes. The carefully fold in the beans and kale while fluffing the rice.

Chicken and Cheddar Burgers with Green Onions and Sun-Dried Tomatoes

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So as you can imagine these are seriously good. I made them for staff lunch at work today. Simply mix all the ingredients together and cook them. Rather than having it on a sandwich, I diced mine and tossed it into a salad. Anyhow…really, really delicious (did I mention how good these are).

Chicken and Cheddar Burgers with Green Onions and Sun-Dried Tomatoes

Makes about 10 burgers

2 pounds ground chicken

2 cups shredded cheddar

2 large eggs

1 cup bread crumbs

1 cup minced sun-dried tomatoes

2 cloves garlic, minced

1 bunch green onions, sliced thin

2 teaspoons kosher salt

1 teaspoon crushed red pepper

¼ cup chopped fresh basil

Combine all of the ingredients together and mix thoroughly. Let stand 5 minutes, then mix again. Divide and shape the burgers, then saute, grill, or bake them until cooked throughout.

Urban Simplicity.

Souvlaki-Style Tofu (version 2.0)

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Okay. So this tofu recipe is so delicious even a dedicated “tofu hater” will like this. Seriously. This is a slight variation of this original version where the tofu was baked. What’s different with this version (and is not represented in the printed recipe below), is that I added a couple teaspoons of smoked paprika to the marinade, diced the tofu (instead of slicing it, and after marinating it I rolled each piece in cornmeal. Then instead of baking it I pan-fried them in olive oil to crunchy deliciousness (yum!). And yes, before you ask, this recipe can also be baked but it will not be as crispy (I tried it both ways). Anyhow, try this recipe and I dare you to try to just eat one.

Souvlaki-Style Tofu

Makes about 6 servings

1 pound extra-firm tofu

souvlaki marinade (recipe below)

Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad.

 

Roast Garlic Souvlaki Marinade

Makes about 2 cups

12 cloves garlic

1 cup extra virgin olive oil

1 cup red wine vinegar

1 tablespoon dried oregano

1 tablespoon sea salt

½ small onion, diced

1 small bunch parsley, washed and course chopped

Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.

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