Jenmenke

Road Warrior

Meatless Monday

Meatless Monday Fourteen!

Linguine with Tomatoes & Shrimp (for lack of a better name)

Disclaimer: Recipe adapted from Pioneer Woman’s Penne Pasta a la Betsy.

Why didn’t I just make it easy on myself and duplicate Pioneer Woman’s no-doubt delicious recipe? Well, for one — and you should know this by now — I didn’t have at least one main ingredient (penne). But there are a host of other reasons, as well:

  • I have yet to find a PW recipe that doesn’t call for a cup of cream, and I’m still recovering from the last PW recipe which involved a cup of cream and a stick of butter combined with a gaggle of blue cheese, served over a grilled steak. Honestly? Fatty thought she was going to die.
  • I wanted to use a fresh tomato
  • I hadn’t committed to any particular recipe when I started cooking the pasta. (No, I have not learned my lesson yet from Meatless Mondays One and Thirteen.)

Another reason was that I didn’t have any shrimp. Or at least I didn’t think I had any shrimp. I had thoughts of making a pasta with just tomatoes, at first. Then, in the middle of cooking, it just seemed so blah. “I wish I had some shrimp,” thought I. So I threw some boots on and ran up to the loft (the studio apartment above our barn where my parents live when they are in town).

Lo and behold, a brand new bag of frozen ready-to-cook shrimp. Thanks Dad! (I’m pretty sure he did not know about this until now.)

So it became Pasta with Tomatoes and Shrimp.

It was good.

We dined on it almost a week ago. So why so late with the post? I lost my USB SD card reader, I’ve been in meetings all week, wrote this days ago, didn’t have a photo, heated some leftovers up on the way to a 50th birthday lunch (no, not for me!) today and am racing to get it up before the end of the day.

Recipe?

Basically, it went like this…

  • Saute 3 cloves Garlic in olive oil and butter (less than half of what PW uses)
  • add about 20 medium shrimp to garlic and flash fry over high heat about a minute. Remove and chop shrimp
  • cook a box of linguine in salty water
  • Add a bit more olive oil to same pan you cooked the shrimp in, add another clove of garlic, saute.
  • Sauté about 1 cup chopped onion until translucent
  • Add 1/2 c white wine and bubble a few minutes over medium heat.
  • Add 1 chopped tomato, saute a few minutes
  • Add 1 8 oz can Tomato Sauce
  • Add 1 T dried oregano
  • Add 1 T dried basil
  • Add 1 t red pepper flakes
  • Salt and Pepper to taste, simmer
  • Then finish with 1/2 c half and half
  • Heat to simmer and stir in shrimp
  • Then stir in drained noodles
  • Top with toasted pine nuts and good grated pecorino cheese.

What? Why Pecorino cheese?

Because I’m so cheap that that’s what I bought last time at Costco instead of the Parmesan, which was more than double the price. It is simply delicious. It is multi-tasking cheese. And I appreciate that.

Pioneer Woman’s looks way better than mine. It probably tastes way better than mine, too–how can it not with all that cream and butter? Take a look and judge for yourself:

pasta betsy 150

I call a do-over.

Meatless Monday Monstrosity

That would be unlucky #13.

[I dedicate this deliberately ugly photo to my brother who called me last week and suggested to me that I stop photographing my Meatless Monday meals. While he may be right, I consider that at least half of the fun.]

Believe it or not, it tasted delicious. But… It looked like ______. (See above photo and fill in the blank below in the comment section.)

It all started with baked tofu.

And brown rice.

And coconut milk.

I should know better than to ad lib. When Morgan asked what I was making, I demurred. When pressed I said, “Ummm. I’m not sure. Some type of coconut rice and…” (voice fades out). She knows the drill. She said, “It doesn’t always go so good when you do that, you know.”

And so, the 15 year old was right. How it pains me to say that.

Let me also say this: baked tofu is disgusting. And I actually like tofu. Maybe I did something wrong. Or maybe it was low quality tofu. Is there such a thing? I think, by baking all the water out of it, it concentrates the flavor. In this case, the flavor ended up tasting like metal. The texture was cool– nice and chewy– but the taste was *blech*.

So, this will be an I’m-Not-Sharing-The-Recipe Meatless Monday, because frankly, you’d have to be pretty hard-up to want to make it. Not to mention that I doubt I could replicate it. Let’s see if I can even remember the general ingredients:

  • Brown Rice
  • Baked Tofu
  • Lite Coconut Milk
  • Shallots
  • Basil Paste
  • Kale
  • Oh MY GOSH! I JUST REMEMBERED: Pickled Eggplant! Which actually added a nice amount of ‘brightness and acid.’ [I’ve been watching Top Chef. Can you tell?]
  • Toasted Cumin and Mustard Seeds [The Indian food jag rears it’s delicious head]
  • Cilantro
  • And…. drumroll please…. Since I didn’t have mint, I used Mint Tea, which I thought was brilliant.

I’m sure there was more, but let’s just leave it at that, shall we?

The craziest part? We sat down. My family said nothing. They served themselves up.

And they ate it.

I’m still shaking my head. Maybe they really are that afraid of me?

Meatless Monday Twelve!

Indian? Again?

Yes. Indian again. Stop your complaining. (And try not to be too put off by that disgusting picture. Honestly, I tried to make it look good, but I lack the skill necessary to do so.)

I’ve waited several weeks to make Indian again so as not too dilute the yearning. We love it so much! Always fun to discover something ‘new.’ And isn’t it funny how once you are made aware of something, like a new word for example, that you start to see it or hear it everywhere? So it goes with Indian food. It seems every magazine I pick up is featuring Indian recipes. It’s fun to compare them all, since I am new to it.

Ironically (or not so ironically?), my parents were here for Meatless Monday Twelve, just as they were for Meatless Monday Ten and Meatless Monday Five. They were excited to try Indian and they loved it too.

I was most excited to make Naan Bread again. This time I tried a recipe from the cookbook Dave gave me that I like so much. Fail. It was not good at all. Really. Horrible. I am going to blame myself for the flop, rather than the cookbook. I probably did something stupid. I still don’t know what it might have been, but since every other recipe out of it has been great, that’s my story and I’m sticking to it.

I also made the Red Lentil Dal with Spinach that I had made before (except without the chickpeas), because I had a lot of spinach I wanted to use up.

The new recipes this week were 1) Cardamom & Cumin Infused Rice and 2) Curried Chickpeas. Both were delicious. The chick pea dish was really interesting. I have no prior experience to compare it to, but I’ve eaten it two more times since (as leftovers for lunch!) and each time I mull over the flavors. I like it. But it is very different.

Here is one observation about any recipe I’ve come across for Indian style curries: they don’t contain curry powder like I expected.

I suppose that’s a no-brainer for most. Curry powder is made from a mix of other spices like cumin, turmeric, coriander, etc. When you are adding all those spices separately, you are — in effect — making your own curry powder. But it does not taste the same at all. I wonder what it is in the manufactured curry powder that gives it that flavor… Anyone?

Anyway, I post all these pictures with trepidation. I mean… they are seriously gross looking. But I stand by my earlier observation that these dishes are beginning to appeal to me as I get to know them better. For example, when I look at the curry photo at the top it no longer looks like a side dish to me anymore. I can visualize it as something more substantial.

So, there really is a shift happening. And isn’t that what the whole Meatless Monday Movement is about?

(In case you have missed my veiled attempts to make you feel guilty that you are still consuming meat at every meal every day, this is the sentence where I confirm your suspicions: I am better than you.)

Just so we’re clear.

The Recipes:

I got these recipes from Rouxbe Online Cooking School. Anyone been there yet and watched the videos? Many of them are free. I loved them so much I became a member. I haven’t had a lot of time to dig deeper than my first, initial trial account, but they sent out an email called “Throw an Indian Dinner Party!” So I clicked the link and found all these great recipes. I encourage you to go there and snoop around. Many of the best cooking schools use their videos for instruction. Very well done.

Curried Chickpeas
  • 2 large onions chopped
  • 5 T Ghee (clarified butter) it’s a lot, and next time I’d cut back
  • 1/2 t Kosher salt
  • 3 cloves garlic, minced
  • 1 1/2 inch piece ginger, grated
  • 2 small hot chilies
  • 3 tomatoes, chopped (about 3 cups)
  • 2 – 19oz cans chickpeas
  • 2 t coriander seeds
  • 1 t cumin seeds
  • 1/4 t cayenne
  • 1/2 t turmeric
  • 1/4 t chili powder
  • 1 t Kosher salt
  • 1/3 cup water
  • juice from 1/2 lemon
  • 1/4 cup fresh cilantro, chopped
  • 3/4 cup plain yogurt

Heat large dutch oven type pan over medium low heat and melt ghee. Add the onions and the salt. Cook, stirring occasionally for about 30 minutes, until onions are golden.

Using a mortar and pestle, grind the coriander to a powder, followed by the cumin. Once the onions are deep golden, add the garlic, ginger and chilies. Stir and cook about a minute.

Turn heat to medium and add tomatoes and salt and cook until tomatoes are softened, about 10 minutes. Then add chickpeas and water. Bring to a boil, then partially cover and turn to low. Simmer about 20 minutes, stirring occasionally. You want the liquid to thicken, but it should still be somewhat saucy.

When chickpeas are consistency you like, squeeze the lemon juice over the top and let cook a minute or two. Turn off the heat and stir in the yogurt. Right before serving, top with the cilantro.

Cardamom & Cumin Infused Rice
  • 1 cup basmati rice
  • 1 t Kosher salt
  • 1 tsp cumin seeds
  • 2 t whole cardamom pods
  • 1 1/2 to 2 cups water (use 1 1/2 if you soaked rice 20 minutes or more. 2 cups if you didn’t)

Rinse the rice vigorously in a fine mesh strainer until water is clear. Soak the rice in about twice the amount of water for about 20 minutes. Then drain.

Place rice, salt, spices and water into a medium pot. Bring to a boil over medium high heat, stirring occasionally. Once boiling, turn heat to lowest setting and cover with a tight fitting lid. Cook 15-20 minutes.

Remove from heat and let sit covered 10-15 minutes more. Fluff with a fork before serving.

Meatless Monday Eleven!

Make that Meatless THURSDAY, instead.

Yes, it’s been a harrowing week. I’m sick (again) and life is spinning out of control. It doesn’t help that I’m not taking it seriously.

Seriously.

Because all I really want to do is get up from my computer and go read a book.

Or go work outside.

Or go for a walk.

Or eat.

And eat.

It doesn’t bode well for clients, the blog or for soccer. I know. That soccer thing came out of left field, but the truth is — though I try to hide from it — I run the the soccer program in our small town. It is a mind numbing amount of work. I try not to complain, but complain constantly to anyone who will listen. And I seriously try not to talk about it, but the reality is, it’s my one valid excuse for everything. So, I tend to talk about it incessantly, too. Who can resist making excuses?

Not me.

Anyway, soccer is in full-out spastic mode and I do little else but fire out emails, talk to coaches, update the website and answer questions. All the live long day.

Enough of that. I’m just making excuses.

Here are the rest of them:

Monday was bookclub. Tuesday Dave was out of town, and you know how I feel about him missing our delightful Meatless Monday! Wednesday was St. Patrick’s Day and we had our traditional Corned Beef and Cabbage meal. So Meatless Thursday it had to be!

And I made it up!

I did get one idea from a cookbook I bought at Miraval Spa from a vacation long, long ago…

Before the austerity program…

Anyway, it was delicious. I’ll get right to it.

Butternut Squash Barley Risotto with Morels and Asparagus

The idea I got from the cookbook was to toast some of the barley before cooking it. To be honest, I don’t know if it made any difference. Perhaps it enhanced the flavor, but I really couldn’t tell you.

The other thing I should mention is that I do love risotto, but I often find it to be too rich. In fact, when I make it at home, I never use homemade chicken stock because I find it to be too strong. I like to use canned or boxed broth, mixed half and half with water. But since I couldn’t use chicken stock on meatless monday(!), and since I recently decided I am not a big fan of my veggie bouillon cubes, I came up with a different flavoring idea.

I sautéed the onions to just the carmelization stage

Added three cloves of garlic. (This, by the way, is still my garden garlic harvest last August. Still looks and tastes pretty good even though it is just starting to sprout)

Then added water, deglazing the pan.

I added a bit of salt, dried thyme, and then some dried morels to the liquid and used that to cook the risotto.

It worked great! Lightly flavored, but not overpowering. Well, truth be told, once you add all that butternut squash, who’s to know what the stupid broth tasted like?!

Toward the end I added pre-cooked butternut squash which I had in the freezer from another meal.

And finally, I added steamed asparagus that had been shocked in ice water at the last minute.

I was stunned to find no shredded parmesan cheese in my fridge, so I used Dubliner White Cheddar instead, which tasted delicious…

I forgot to add the pine nuts I was thinking about. They would have been good. I’ll add them to my leftovers, which I plan to have for lunch today.

The verdict? Sweet, but really good. There is no avoiding the sweet when using butternut squash. I would definitely make it again.

Butternut Squash Barley Risotto with Morels and Asparagus
  • 1 cup pearled barley
  • 4+ cups water (just use a bit more hot water if you run out of broth and need more liquid to finish cooking the barley
  • olive oil
  • 1 medium onion diced
  • 3 cloves garlic crushed
  • 10 dried morel (or other variety) mushrooms
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 cup dry white wine
  • 2 cups cooked butternut squash
  • 1 small bundle asparagus spears, cut into 2″ long pieces
  • 1 bay leaf
  • shredded parmesan (or other) cheese for garnish
  • salt and pepper to taste

Heat a large saute pan on low, film with olive oil, add onions and slowly saute, stirring often, until lightly and uniformly browned, about 15 minutes. Add three cloves of crushed garlic and stir 30 seconds or so, until fragrant. Don’t let garlic burn. Add 4 cups of water, and stir, scraping bottom of pan to get all the caramelization into the liquid. Add dried mushrooms, 1 tsp salt and thyme. Keep over very low heat.

Add 3/4 cup of barley to heavy bottomed dutch-oven type pan. Heat on medium to medium high and stir often until barley is slightly toasted, about 5 minutes. Add remaining 1/4 cup of barley and about 1 tablespoon of olive oil, stirring to coat. Add 1/2 cup of white wine (if using) and stir until liquid is mostly absorbed.

Begin adding heated broth mixture 1/2 cup at a time, stirring often. Adding more as liquid is absorbed and gets thicker. Don’t worry about the mushrooms and onions, just add them along with the broth. Stir and add liquid, stir and add liquid. When you have only about 1 cup of broth left, add the butternut squash to the mixture in heaping spoonfuls, continuing to stir. Add the rest of the broth, taste and adjust seasoning. The whole process will take about 30 minutes.

During the cooking time, steam or boil the asparagus and shock in cold water. You want the asparagus to retain a slight crunch and be bright green. Stir the asparagus into the finished risotto until warmed thru. Serve with a drizzle of olive oil, topped with grated cheese and crusty bread on the side.

Meatless Monday Ten!

All from The Steamy Kitchen Cookbook!

!
!!
(exclamations are overused, don’t you think?)

Disclaimer: This Meatless Monday features fish, because, by golly, to me, fish is meatless. (Sorry vegans!) Plus, we’ve got a lot of fish to eat in the freezer. Plus, plus, Morgan was gone and she moans and groans about fish, so I took advantage of her absence.

So anyway, here is what I made:

  • Kabayaki Fish with Halibut and Salmon
  • Asian Brussels Sprouts
  • Summer Rolls with Shrimp (instead of lemon grass pork)
  • Steamed Artichoke (because it was getting gross in the fridge) (not from Steamy Kitchen)

It was all delicious.

…No one was sure if we would like the fish and everyone was wishing for the Halibut from New Year’s in the coconut basil sauce, but I said, “No! We must forge new paths, expand our palates! Be adventurous!”

And what I say goes.

My Mom and Dad were here again, depositing their little Pippi before heading off on their next adventure tomorrow (skiing in Big Sky), and as usual, my Dad began to unload all the perishable contents that he had cleaned out of their refrigerator into mine. Among the bounty was a half a bag of brocco-slaw or whatever it’s called — coleslaw made from broccoli stems. He kept trying to get me to use it. In the brussels sprouts. In the summer rolls. He can be very persistent.

And while they would have been just fine in either, I refused.

I like to help him feel young by acting like I did when I was 15: Belligerent. Angry. Selfish. Impatient. It keeps him on his toes.

I like to think of it as a kindness…

In hindsight, I’m kicking myself for not using them to make the broccoli stem pickles from the cookbook. I made those a couple months ago and they were the best. And it would have made my Dad so happy.

Regrets. Regrets.

They’ll get you no where.

I’m going to make them tonight instead, to serve with — what else? — halibut with coconut and basil sauce. [Because I took too darn much fish out to thaw yesterday and we didn’t cook it all.]

Anyway, I’m not sure of the protocol for sharing recipes from cookbooks online. Is that cool? Or is it a copyright infringement? I didn’t really mod these at all, except for omitting the pork in the summer rolls and using shrimp instead. So I’m going to check with Jaden, the author, to make sure that it is OK.

In the meantime, I must say, The Steamy Kitchen Cookbook is amazing. I have made about 7 things out of it so far and each one has been really, really good. I recommend it whole-heartedly. It has quickly become one of my favorites. Very time-realistic, uses short cuts where short cuts make sense and delicious outcomes every time. Can’t wait to make more from it.

Tonight’s biggest epiphany was the summer rolls. I have made these for years. However it has been years since I made them.

Does that make sense?

In other words, I probably made my first summer roll ten years ago. And I probably made my last one about three years ago. Why? Not because we don’t love them. (We do)

But because they are a pain in the ass! Those futzy rice paper wrappers, tearing all the time. It’s enough to make you cry! But I noticed in the cookbook, Jaden has a method of folding them in half before rolling. It worked like magic! Why didn’t I ever think of that? Plus, she really emphasized the need to use warm — not hot — water. And to only briefly dip: 2 seconds on each side. You begin with the wrapper still slightly stiff. It all sounded crazy. I was pretty skeptical.

But it worked.

Like magic!

I already said that!

!
!!!
They were so stretchy and strong, I couldn’t believe they were rice paper wrappers.

My Mom and Dad ate them all. I didn’t even get one.

I’m kidding. I got one.

One measly roll.

My revenge is to post this picture of my dad with his mouth full. Isn’t he a cutie?

[PS. I heard back from Jaden on Twitter and she said “Yes! Please share!” So I will update tonight or tomorrow with recipes. Here they are:]

Fresh Vietnamese Summer Rolls (for 4)

Her recipe calls for a delicious-sounding Lemongrass Pork, but it being Meatless Monday, I used steamed shrimp instead. These are my quantities with a few additions from the original recipe]

  • 8 rice paper wrappers
  • 4 pieces of lettuce
  • 1/2 cucumber, peeled and cut into long match-sticks
  • 1 carrot, peeled and cut into long match-sticks
  • 1 avocado, cut into long strips
  • handful of fresh mint
  • handful of basil and or cilantro
  • 12 peeled and steamed shrimp, cut in half lengthwise

Cut all ingredients and have them ready to use on a plate. Fill a large pie plate with warm, not hot, water. Dip one rice paper wrapper into water, for 2 seconds, flip and dip the other side for 2 seconds. Basically, you are just slowly running the wrapper thru the water on each side. The rice paper will still be slightly stiff. Lay it on a dry cutting board and fold it in half. It will be like creasing paper. Lay your ingredients on top and roll snugly. By this time the wrapper with be soft and stretchy. Serve with peanut dipping sauce. She includes a recipe, but given the chaos in my kitchen at the time, I used LeeAnn Chin brand Peanut Sauce in the bottle from my refrigerator.

Kabayaki Fish (Grilled or Pan Seared)

Her recipe calls for any firm white fleshed fish. I used both Halibut and Salmon. Equally good. And actually, even though our family favorite is halibut, everyone agreed it was a perfect glaze for salmon. It edged out halibut as the favorite.

  • 4 firm fish fillets, about 4-6 oz, rinsed and dried
  • 1 T cooking oil
  • 6 cups steamed short grained rice
  • One handful of toasted seaweed shreds (Nori) SHOOT! I knew I forgot something!!
  • 2 T thinly sliced green onion for garnish
  • For the Kabayaki Sauce:
  • 1/2 c soy sauce
  • 1/2 c mirin (Japanese sweet rice wine)
  • 3 T sugar

In a small saucepan over medium heat, stir together the Kabayaki Sauce ingredients. When sauce begins to bubble, immediately turn heat to low and let simmer for 4-5 minutes, until thick enough to coat the back of a spoon. Be careful, as the sauce can easily thicken too much and you’ll end up with caramel! [Because I have a lot of experience with overly thick sauces like reduced balsamic, caramels and the like, I was overly careful and did not let mine thicken quite enough. It was still delicious, but did not look as beautiful as her picture in the cookbook.]

Set large frying pan over high heat. When the pan is very hot, add the oil and swirl to coat. Lay fillets in the pan, not touching. Fry about 2 minutes, until the bottoms are browned. Brush Kabayaki Sauce on tops and flip over. Brush the bottoms and fry for another minute or two, until the fillets are cooked through and flake easily with a fork.

Serve over rice. Pour remaining Kabayaki Sauce over fillets and rice and top with Nori and green onion slices.

Asian Brussels Sprouts (for 4)

  • Shred or thinly slice about 1 pound of brussels, give or take a few
  • 1 T cooking oil
  • 1/2 red onion thinly sliced
  • 1 fresh minced chilli of your choice [mine were the frozen variety from last year’s garden]
  • 2 cloves of garlic, minced
  • 1 1/2 t fresh lime juice
  • 1 1/2 t fish sauce [don’t let fish sauce averse people see this. They will never notice but it adds a LOT of flavor]
  • 1/2 – 1 t sugar (to taste)
  • Generous pinch of salt

Heat wok over high heat. When hot, add oil and swirl to coat. Then add onion and chilli, and fry for 30 seconds. Add the garlic and fry another 30 seconds, being careful not to burn. Add brussels and stir well to mix.  Then spread the mixture out around the wok in an even layer and let cook for 1 minute. You want them slightly soft at the leafy ends, but retaining a crunch at the stem ends. [I got busy multi-tasking and overcooked a bit and they were still awesome].

Add the lime juice, fish sauce, sugar and salt and stir vigorously to combine. Taste and adjust seasonings if necessary and serve hot.

Those Fried Onion Things


I wasn’t going to post this, but I have the pictures — well, I have pictures of the remnants — and the kids won’t stop talking about them. Begging for more. Stalking my life. Ruining my days.

Why don’t I just make the damn things for them again?

Because I hate deep frying. HATE IT.

It stinks the kitchen up. It stinks me up (and since I only shower once a week, that tends to be a problem). It’s messy. It’s wasteful (of oil). It’s unhealthy.

Now I’m regretting saying that about my shower habits. I was kidding. I shower at least twice a week.

Anyway.

These are the little fritters I concocted to make up for the loss of bacon on our potato soup from a few Meatless Mondays ago. As I said then, I have no idea how satisfying they were, because the kids ate them all before I had a chance to try them in my soup.

And they keep asking me to make them again.

And I don’t want to.

But they really were good.

So maybe you want to make them and invite my kids over?

[It was worth a try.]

I used a batter similar to the one used on the Fuddrucker’s french fries that I made for Morgan’s birthday. Much runnier though. And I was miserly with the oil for frying.

Cuz I’m a miser.

I called them my Homemade Durkee Fried Onions. You know those things that come in a can and go on top of casseroles? It’s not that I have anything against the real thing, but I didn’t have any on hand, and I wasn’t going to make a special trip…

Homemade Durkee Onions

  • 1 onion sliced almost paper thin with mandoline
  • 1/2 c flour
  • 1/2 t salt
  • 1/2 t paprika
  • 1/2 t ground black pepper
  • 1/2-3/4 c water
  • oil for frying

Heat the oil in a small skillet (Well, I use a small skillet because I’m an oil miser and it takes less. If you want to be done faster, use a larger skillet and more oil)

In a shallow pan or plate (I use a pyrex pie pan) stir together dry ingredients. Slowly add just enough water until you have a very runny batter.

Slice the onion very, very thin. I use a mandoline/food slicer for uniformity.

Test a drop of batter in the oil (or use a deep fry thermometer. It should be 350-375 degrees). If the batter instantly bubbles and doesn’t burn, the oil is ready.Using a fork, drag the onions through the batter.

Put a few into the hot oil at a time. They will want to stick together. You can either be obsessive about putting the tiny rings in one at a time, or you can pull them apart once they come out of the oil.

Cook until they are nicely browned, but not black. You want them crispy!

Warning: hide until ready to use. Like strips of bacon, and socks in the dryer, they tend to disappear.