back on the sauce

THIS sauce, that is. Not the variety I consumed in excess for three straight days on the beaches of South Carolina last week. Don't get me wrong, it was a great time, but my body has been aching for some of the green, so this morning I whipped up a breakfast juice as well as this little delight that I took to work as an afternoon snack.

Monday juicin

kale (lots and lots)
cucumber
celery
pear
ginger

Pictures of South Carolina to follow. It was my first time visiting this part of the Atlantic coast and I was in awe of its natural beauty. Minus a close encounter with three enormous spiders. Bayou livin', I guess.

for the love of bulgur

Yesterday turned out to be a pretty surprising day.  I woke up ready to make my morning juice (check!) and intending to throw together a little lunch salad using some bulgur I prepared simply the other night. But while I was looking at the chopped tomato, onion, pepper and feta cheese on the cutting board that I had prepped for said lunch salad, I was suddenly struck with the inspiration to make a fritatta. Or fri-TA-TA, as this guy says:

You'll have to watch the movie "Morning Glory" if you are like huh??? at this reference. And I'm sure you are, because I had no idea this movie existed until I watched it with a group of friends at my parents' house this weekend. Allow me to get back to the fritat... while hosting this lovely group of girls, I made a fri-TA-TA on Saturday morning. Not to toot my own horn, but it was my first fri-TA-TA and it was pretty darn good. In fact, since last weekend, I've found myself looking at all the food around me and thinking: how I can transform you into a fri-TA-TA? Here's a breakdown of what happened, in photos, of course, because I'm too lazy to give you instructions.

 

After my success with the bulgur earlier that morning, I still had about 3 cups of the stuff leftover when I got home from work. I really didn't feel like chopping more vegetables, and by the time I started thinking about dinner, I was halfway through a glass of red wine, and my mind and belly began to wander toward things of an Italian nature. So I decided to make a casserole. Not so unlike a fritat, really. A dinner version, perhaps? But without the eggs.

This use of the bulgur was even better than the fritatta, and I swear to you, a few times throughout this freestyle recipe situation, I was like, WTF am I doing right now.

Like here.

And this was when my stomach started to get the better of me and I pondered how good it would be simply scooped into a bowl. 

 

yeah, that's a whole lot of parmesan cheese

But I persevered, knowing that fresh from the oven with a nice crusty top was how this casserole was born to be made.

 

And thus, I bring to you, my crunchy Bulgur and Broccoli Bake. I've decided that I don't like the word casserole. Anything heretofore refereced to as "casserole" shall now be called "bake". I'll get the instructions down just as soon as I can.

Today's leftovers are already calling my name.

I hope you have a surprising weekend!

thursday juice

This morning I made a loverly juice of the following:

Southern greens (mix of collards, turnip, mustard and spinach)
cucumber
celery
apple
blueberries
ginger

In a nod to Kris Carr, who likes to drink her green juice out of a wine glass, I changed things up today to make my juice a little more fun. Happy juicing!

Image via Raw Food, Right Now

wednesday juice

This morning I went for an all-vegetable* juice of:

kale
celery
yellow pepper
carrot
zucchini
plum tomatoes
garlic

* yes, I know some of these don't qualify as vegetables in the biological sense, but I'm using that term here as these are not sweet like most fruits.

I threw a dash of Kosher salt into the bottom of my glass before I poured the juice and so the last few sips (which are sometimes hard for me to get down), were a nice, savory treat. I was worried about using the zucchini because I hadn't before, but it was a really nice addition.
 

I'm already thinking about my morning juice tomorrow. It will most definitely involve blueberries and the ginger I bought last night.

a green juice a day

For the next few weeks, I'm going to do my best to have a green juice every morning. Aside from the obvious health benefits of giving my body between 4-6 six servings of fruits and vegetables at the start of my day, I'm a bridesmaid in a wedding on Labor Day (see last post), and I want my skin to be clear and glowing on the big day. Many people don't realize that the anti-oxidant and anti-inflammatory properties of fruits and vegetables are great for this, so I figure starting my day with a nice jolt of fruits and vegetables will be a great addition to my regular skin routine. And while having a green juice to start my morning won't do a thing to help me lose weight if I don't control my portions and diet for the rest of the day, I've found that when I begin my day on a healthy note, I'm inspired to make better choices throughout the day. So, who knows, maybe I'll be able to shed a few pounds, too.

Despite missing two of my favorite go-to ingredients, ginger and mint, the juice I've made so far this week has been incredible. Here's a quick recap:

Monday
kale
cucumber
celery
apple

Tuesday
kale
cucumber
celery
apple
blueberries - oh man, amazing

While the recipes are almost identical (haven't had a chance to go to the market), the juice I had with the blueberries this morning was delicious. I've added strawberries and raspberries before, but the blueberries made the juice slightly tart. It was still sweet, thanks to the apple, and also nice and light because of the mellow, watery properties of the cucumber and celery.

I'll post again after my morning juice tomorrow and will try to include a photo, although sometimes the color of the juice does not photograph well, if you know what I mean (read brown). One of my favorite things to do is to make a savory vegetable-based juice. I've got a bunch of almost-gone Roma tomatoes that would be awesome with some kale, celery, cucumber, carrots, bell peppers and scallions.

eating in the garage again

Lately it's where I go when I want to unabashedly shovel food into my mouth without judgment. It's also where Abi's no-bake vegan chocolate cookies are being stored in the spare fridge. I made them the other morning before work and haven't been able to stop eating them. They came together so easily and are amazingly rich and satisfying. It was the first time I ever used coconut oil (minus a hair treatment I did with a friend the other night - also awesome!) and the flavor it lends to the cookies is so subtle and tastes so good with the chocolate. Maybe like a Mounds bar or something... without the guilt.

Cracky Samoas (copyright: Kerry Carven)
Modified from Vanilla & Lace

Makes about 20

1/2 cup pure agave (I used light)
1/4 cup baking cocoa
1/4 cup almond milk
1/4 cup virgin coconut oil
1/4 cup peanut butter (I used fresh ground from Whole Foods)
2 cups old fashioned rolled oats (I used gluten-free)
1 teaspoon vanilla
pinch of salt (plus a little more)

In a medium sauce pan, mix agave nectar and baking cocoa. Add almond milk and coconut oil. Stir over medium heat, and bring to a boil. Boil for one minute. Remove from heat. Stir in peanut butter, vanilla, salt and oats. Drop by spoonfuls onto cookie sheets lined with wax paper. Stick the pan into the refrigerator until the mounds are set.

Awwww yeah, it's Friday. Have a great weekend!

the best part about moving?

The milkman comes every Tuesday.

reflecting

In less than a week, I'm moving away from my home of almost four years in Beacon Hill. Other than the house where I was raised, this the longest I've ever lived anywhere. As I sit surrounded by half-packed boxes, empty walls, glowing in a quiet light coming through my curtains, I'm reminded of dozens, maybe hundreds, of the reasons I love this neighborhood. Leaving it gives me so much sadness, but I hope some day my path will bring me back to this special place. These are the things I will miss most:

+ Rouvalis Flowers' sidewalk displays
+ Living steps away from the river
+ Light posts wrapped in garlands during Christmas
+ John and Paul at The Sevens Ale House
+ Entertaining on my roof against views of Boston and Cambridge
+ Springtime window boxes
+ Figs Oliver Pizza with extra sauce and arugula
+ My neighbors (even the unfriendly ones)
+ Riding Blanca along the Charles
+ Walking to the Kendall Square Cinema
+ My big, deep bath tub
+ Passing friends on the street
+ My favorite shops, Good and Koo de Kir
+ The mail slot on the bottom of my door
+ Dominic at Beacon Hill Wine & Spirits
+ Mike the homeless man who calls me "Mama" and always asks for a green tea outside Starbucks
+ The way my fireplace smells when it's warm outside
+ The sound of chopping from the kitchen at Lala Rokh
+ Sun filtering in through my bathroom window
+ Shopping for my niece and nephews at The Red Wagon
+ The staff at Cafe Vanille
+ Total calm in the middle of the city

easy and healthy

On my way out of Vermont a couple of weekends ago, I stopped at a farm stand and left with some beautiful collard greens and other fresh produce. I hadn't used most of it by the time I went to Cape Cod last weekend, so I brought them along with me with this easy and delicious beach snack in mind.

Before I share this with you, I have to make a confession. While the recipes I create are usually so simple it's embarrassing, I've learned through writing this blog that I actually HATE to write out the recipes, tell you the quantities and then describe the steps. As I head to culinary school in a little over a month, this could be a problem. I'm hoping it 's something I'll get over (or at least get better at), but until then, here is, yet again, another dumbed down recipe for your experimental pleasure.

Quinoa and Fresh Vegetable Green Wraps

Collard greens (about the size of your open hands, side by side - nothing too monstrous)
1 cup cooked quinoa (I think red is nuttier/more flavorful and a bit more al dente than regular quinoa)
Sliced cucumbers
Sliced bell pepper
Diced scallion
Simple vinaigrette (below)

Other nice additions if you have them:

* cilantro
* avocado
* tomato
* hummus
* jalapeno
* feta
* toasted pine nuts

And away we go:
Flip over a collard green leaf and, using a paring knife, run the blade along the rib of the leaf to remove some of the thickness of the stem. Use the same method you would when skinning a fish. This will help the leaf bend without cracking when you roll it up later. Repeat with however many other leaves ya got.

Boil some water in a kettle, and place 2-3 collard leaves in a baking dish (depending on their size). Pour the boiling water over the leaves to blanch them. Once they've turned a lovely, bright green color (10 seconds maybe?), remove the leaves and run under cold water or place in an ice bath.

Lightly season your quinoa. I normally cook quinoa with vegetable broth to give it a bit of flavor, but for a quinoa/veggie mixture like this, I like to whip up a basic vinaigrette of the following ingredients. Note that I recommend you season the quinoa lightly. It should not be wet, just have enough of this mixture in it to give it some flavor.

2/3 parts olive oil
1/3 part fresh lemon juice (or apple cider or rice vinegar)
Dijon mustard to taste (1/2 tsp maybe)
honey, agave or maple syrup to taste (1/2 tsp or more)
salt and pepper to taste

dash of cayenne

Begin to assemble your wraps a-la burrito style. Collard greens are surprisingly resilient, and after blanching them they become almost stretchy. I like to roll mine nice 'n tight.

 Start with a big spoonful of the quinoa, then layer your choice of fresh vegetables and roll away.

 

Place your wraps in a plastic bag or tin foil and throw them in your beach cooler. These crunchy treats are non-perishable so there's no reason to worry if you don't have a cooler. The collard greens stay intact, so if you don't finish them all the day you make them, they'll keep in the refrigerator for a couple of days.

oh dear god, yes.

I recently discovered that my liquor store carries my favorite IPA.

Come to mama.

vermont wildflowers

I felt a bit guilty picking these flowers on my hike in Vermont this weekend, but I just couldn't resist. Unfortunately, I lost a few of them on the ride home, but the rest are in a pretty jar on my windowsill in the bathroom. Just look at that sky! It was an absolutely perfect weekend.

My sister always says that she prefers irises when they haven't fully bloomed, and after seeing these in their natural environment, I have to agree. It's hard to make them out but there are a few still in their tight buds behind those that have bloomed. Yes, I know. This series of photos illustrates my need for a new camera.

Buttercups and orange dandelions in every direction.

Berries hid under ferns lining the path where we hiked. So tiny and sweet, they melted like jam in my mouth.

My perfect summer dessert
Serves 2

1 cup vanilla bean ice cream
1/2 cup Vermont strawberries
1 tablespoon minced basil

Scoop ice cream into dishes and sprinkle with strawberries and basil. It's okay if you want to mash it up a little.

decoding plu stickers

You know those little stickers on the fruits and veggies we buy? The annoying plastic-y ones that are nearly impossible to peel off of things like tomatoes? I've never really paid much attention to them except to see the origin of the item, where it says in small print "Product of Mexico", for example.

 
Recently I've been considering going back to school for integrative nutrition, and while poking around the Hippocrates Health Institute website, I came across this interesting article about PLU codes and what they really mean. A link to the article can be found here, and it discusses in depth the risks associated with consuming food that has been chemically or genetically treated. Allow me to provide you with the main points.

According to the article "The PLU sticker was designed by the Produce Marketing Association and the International Federation for Produce Coding not only as a way to facilitate food identification and source of origin, but also to enable a quicker check out. Most importantly, it tells you exactly how that produce was grown".

To summarize: If you care about eating food that has been grown free of chemicals or pesticides, the number to remember is 9.  If you'd rather not eat something that has been genetically modified (and my dear, I hope you wouldn't), you should pass on anything that starts with an 8.

Here are the rules:

1. Four digit number, usually beginning with a 4 or a 3 = conventionally grown, ie., sprayed with toxic synthetic chemicals including pesticides, fungicides, and herbicides.

2. Five digit number, beginning with an 8 = genetically modified and can also be sprayed with the above toxic chemicals.

3. Five digit number, beginning with a 9 = organically grown; cannot be genetically modified and cannot use toxic chemicals of any kind.

The article provides a good example using a banana.

94011 - organic banana
4011 - banana has been sprayed with chemicals
84011 - banana has been genetically modified (and most likely also sprayed with chemicals)

I know I was surprised by what I learned on the Hippocrates site, not just in this article. I definitely encourage clicking through and reading some of their resources.

On a related note, one of my favorite resources on eating the best produce possible is the Dirty Dozen and Clean Fifteen list, found on Environmental Working Group's site here. 

craving

fish tacos.

Quite possibly my favorite food on earth and one of the things I miss most about not living in California. But why, when I live in one of the fish-richest places ever, should it be so hard to find a good fish taco? I've decided that the only way to deal with this epidemic is to just make my own. This recipe from foodformyfamily.com looks right up my alley. Normally I'm not a fan of tequila, but in this case I think it would impart a really great flavor to compliment the lime in the marinade for the fish.

all images via foodformyfamily.com

Here is Shaina's recipe for Margarita Fish Tacos

2 pounds white fish fillets (tilapia, cod, red snapper, mahi mahi)
1/3 cup tequila
3 limes, juiced
3 tablespoons miel de agave (or agave nectar)
1 1/2 tablespoon avocado oil (or any light oil)
1/2 teaspoon kosher salt

Basting:
1 lime, juiced
1/2 teaspoon kosher salt

Salsa Fresca:
1 large tomato diced
1/2 onion diced (yellow or red)
1/2 large green pepper diced
1 jalapeño, finely chopped
1 tablespoon cilantro, chopped
1 lime, juiced
kosher salt, to taste

Assembly:
20 white corn tortillas
shredded romaine lettuce
sour cream
diced jalapeños
guacamole
cotija or a white cheese, shredded/crumbled

Mix tequila, lime juice, agave, oil and salt in a zip-top bag. Add fish and refrigerate from one hour to overnight. Grill fish on a hot, oiled grill (450 to 500° F) three minutes per side. Squeeze lime over fish after the first flip and sprinkle with salt. Remove the grilled fish pieces to aluminum foil and wrap to retain heat.

Prepare salsa fresca by combining tomato, onion, pepper, jalapeño, cilantro, lime juice and salt. Refrigerate if it is made ahead of time.

Warm tortillas on the grill or otherwise. Assemble tacos with fish, salsa and other additions of your choice.

Makes 6 servings
 

** For other add-ons, I would throw together a little simple shredded salad of purple cabbage with lime juice and chili powder, as well as some avocado and cilantro crema to balance the spiciness *

where was this...

when I was entertaining friends on my roof on Memorial Day? Get it here.

Oh, and a recipe.

Drop Yer Pants Spritzers

* 2 parts Sauvignon Blanc

* 1 part rouge vermouth

* 1 part orange seltzer

* 2 dashes bitters

Combine and imbibe.

Have a sloshy weekend!

tzatziki

This is a bit of a dumbed-down version of tzatziki because I just happened to grab all of these items at the market. Only later did I realize that I had most of the ingredients for this traditional Greek dip. It often calls for some kind of onion (usually shallot) or garlic, and I've seen it prepared with vinegar instead of lemon. This one was light, super tangy, and perfect with warm pita.

Tzatziki

1 pint Greek yogurt

1 hothouse cucumber, unpeeled, chopped or grated

2 tsp chopped dill

Juice of 1 lemon

1 tsp sea salt, or to taste

1/2 tsp fresh ground pepper, or to taste

Combine all ingredients and serve.

good, simple design

My Bodum French press and I are not on speaking terms. He's just been really gritty and bitter lately and I've had it. I think I'm going to send for one of these beautiful Chemex coffeemakers. I love its simple design with the wood collar and leather ties. It also looks like a breeze to clean.

Here's wishing you a caffeinated weekend.