2011 Superlatives

Well, I feel as though my idea for a top whatever was stole right underneath me. But since Elle has been blogging better than I, I will forgive.

Here some memorable events of 2011, cheers!

Best purchase: Zorro (or D'Angelo if you prefer) hands down. I can not tell you how much I love love love waking up to an espresso bar in my house. It has triggered my inner coffee-snob-ness.

Most blog-worthy meal that didn't make it to the blog: Daniel's Thai Pork and Noodle Soup. It was so good, and could be adapted to veggie friendly. If you don't know, I had a New Year's resolution last year to make one new meal a week. As far as New Year's resolutions, I did pretty good (faltered in June, right after school was out). I am lucky enough that I have a wonderful husband who likes to (and is good at) cook. He took up my yoke and continued on with the

goal.

Roast Beefyist: Kelly's Roast Beef in Revere (just ride Daniel's favorite blue line train)

Worst overall (in the everything category): My garden which produced such a weak harvest that it seemed that the only thing I could grow this year was albino carrots.

Most likely to take a snakey lick: Atticus salivating over Ellen's breakfast in July.

Best food product that I didn't' know I was missing out on: Fluff

There you have it...that was my year in a nut shell.

And in case you were wondering, I did make a resolution for this year. My goal is to become less wasteful in all aspects of my life, but particularly with food. I already recycle everything that could possibly be recycled, but I noticed that we have a hard time finishing produce, fruit, etc. before it goes bad. So this year I will try to purchase only what I need, and then eat/cook/freeze/dry the leftovers. "Precycle" if you will. Hold me to it Charders.

Anyone else have any superlatives to share? Resolutions?

Inside My Lunchbox Part 1

Oh hello there. Good to see you again. You look good.
Me? Oh I have been enjoying a nice old fashioned sinus cold. Reaaal snotty. Oh yeah. That doesn't mean I don't need to eat lunch.
This post is dedicated to a new reader out there - you know who you are.

Veggie Spring Rolls
Vietnamese rice paper wrappers
Veggies cut into 3-4 cm pieces (bell pepper, cucumber, carrots)
Lettuce
Peanut Sauce (recipe below)
Optional:
Tofu
Avocado
noodles

I recommend making this lunch the night before.
The rice paper wrappers are surprisingly easy to work with. You can get these at any asian market, and most supermarkets. You buy them dried and a single package should last you for a long time.
To make the spring rolls boil a pot of water and pour some into a shallow dish or large plate with high sides. Dip an individual rice paper wrapper in the hot water for a few seconds. It will go from being stiff to completely soft and sticky.
Now place this wet wrapper on a plate or cutting board. Add any combination of chopped veggies, tofu, lettuce, noodles, etc - I find a nice piece of basil or mint is delicious.

Love the colors

The thing to remember is to try not to stuff it too full. This is not a burrito. If you are using tofu or noodles stack this next and top it all with a leaf of lettuce. Smear the side of the wrapper with peanut sauce and fold it all up. You can use any technique you like for wrapping them - the rice paper is super sticky and will pretty much keep any spring roll together. Put in a tupperware and place in refrigerator overnight.
Bring to work and impress all of your awesome coworkers with your delicious and healthy lunch.

Peanut Sauce
1/3 cup peanut butter
2 Tablespoons soy sauce
Generous squeeze of sriracha or other hot pepper sauce
1/4 teaspoon miso

In a small saucepan heat all ingredients over medium heat. Stir with a whisk until smooth.

Rabbit Burgers

If you're a vegetarian for long enough you become a sort of connoisseur of veggie burgers. I can't tell you how many bland, tasteless hockey pucks of soy I have eaten over the years. Now there is a time and a place for veggie burgers - I am not denying that - but is it too much to ask for them not to be made out of textured vegetable protein? Even that name sounds unappetizing.

Of course there are as many opinions on veggie burgers as I imagine there are on the right way to make a beef burger. The two main varieties are the "meat" burgers (e.g. morningstar patties that try to imitate real meat) and what I call rabbit burgers. Rabbit burgers have visible vegetables/beans/grains and aren't trying to fool anyone. In my book veggie burgers should taste like they have vegetables in them. Might as well embrace the vegetable and try to create something that showcases them in their best light. A few weeks ago Erik and I ate dinner at 5 Napkin Burger where we both took the veggie burger. (Sidebar: they call it 5 napkin burger but they only give you one napkin??) It was sort of amazing. Probably the best veggie burger I have had at a restaurant...ever? One thing I took note of was the bright pink color of the burger. My spidey sense took perked up - beets were there! Now I love beets - I love them so much I want to marry them. I knew then that I would take this idea and make a beet burger of my own. Oh yes I would.

Memorial day seemed like the perfect opportunity to try out my new beet burger scheme. What is more American than burgers made of beets? Well besides pretty much everything...

Ellen's Rabbit Burgers
3 carrots
3 beets
1 egg
1 cup black beans
1/2 cup bread crumbs
Various spices of your choice

In a large bowl smash up your beans with a fork. You're not trying to completely pulverize them. Leave some large pieces. Grate up a big pile of your beets and carrots and add them to your beans. Throw in the egg, bread crumbs, and spices. Can I recommend garlic and italian herbs? (Sidebar: Penzeys please sponsor me!) Give it all a good mix with your hands. Form into patties. We found they worked best when the patties were on the thiner side.
We cooked ours on a george forman type grill. You could also bake them in the oven I suppose. I don't recommend putting them on a real grill since I think they would fall apart.
Add toppings of your choice! We went with sliced pickles, spinach, and sharp cheddar on sesame buns.

Happy Sherbert's Day!

Saturday was my birthday - yahoo!

I had some good friends over for some good eats and good drinks. Everyone was a winner.

The weather that day was nice - really nice. After a large pancake breakfast at McKenna's (still no frozen lemonade) I spent a few hours digesting and then went for a run followed by the greenest smoothie of all.

Kale, spinach, kiwi, peaches, mango

Then came a knock at the door... Erik's parents very nicely sent me birthday flowers!

Lilies are my fav

Guests came over bearing many yummy treats and we retreated to the back porch to enjoy the phenomenal weather.

First course: the snacks
Watermelon feta kebabs (Erik)
Spinach artichoke dip with pita (Greg)

Sadly did not get a picture of the dip...

These kebabs are a great party treat. I made them for our Mediterranean Seder and they were a big hit once again.  I originally got the idea from Fun and Fearless in Beantown.
Cut up a watermelon into bite size pieces. Drizzle with balsamic vinaigrette (careful, it comes out fast). Place a piece of feta on top and skewer with a toothpick. Last time I made them with a piece of mint on top and I think they were even better that way. I bet basil would make a good flavor combo too.

Second course: the salads
Tomato and Fresh Mozzarella (Alex and Sarah)
Carrot beet apple salad (Me!)
Spinach garlic and grapefruit (Greg)

I have previously shared with you my second favorite beet salad but this one is better for warm weather.

Use a cheese grater to shred up a roughly even portions of beets and carrots. I used 3 medium beets and three large carrots. Grate in a granny smith or other tart apple. (I recommend peeling the apple first). Make the dressing. 1 Tablespoon olive oil, 1 Tablespoon apple cider vinegar,  1 teaspoon strong dijon mustard, agave or honey to taste, salt and pepper, and crushed red pepper flakes if you like some spice. Shake up the dressing and poor over grated carrots, beets, and apple. Let marinate in the refrigerator for a few hours before serving. HEAVEN.

Third course: the treats

Yummy summer fruit (Alex and Sarah) - sadly not pictured
Fancy coconut raspberry birthday cake - Erik

Love, love, love coconut

All courses: large pitcher of sangria.

I was so happy to get to enjoy fresh fruit and vegetables in all of these dishes. We had a LONG, cold winter here in New England and sometimes it felt like I was going to be eating potatoes and root vegetables until they came out my nose.

What spring veggies/fruits/treats have you been enjoying? Anything people are particularly looking forward to as the farmers markets start up? I can't wait for cherry season!

Merry Making and Carrot Shaking

I took my last final yesterday. Let the celebration commence!

If you want to join in on the carrot shaking I suggest you make this salad, as it is a celebration itself.

Shred up a good sized portion of carrots with a cheese grater (this is annoying but good for your arm muscles!)
Shred up an equal sized portion of beets (careful - beets stain)
Put the carrots and beets in a big saucepan on low heat with just a smidgen of olive oil
Add salt and pepper and maybe some crushed red pepper
Stir it around for a few minutes until the carrots are a bit soft, but still have some bite
Turn off the heat and a sprinkle of feta cheese (I bet parmesan would be good too)
Nom nom nom

You Will Like This Tofu

Is there any other food as polarizing as tofu? Cilantro perhaps (spoiler: cilantro is the worst thing about everything) but I can't think of many others. Let me say this right off the bat: tofu can be completely disgusting. I don't know anyone who like a wiggly giggly block of flavorless mush. But it can also be really flavorful and have an interesting texture if prepared correctly.

I used to go through a big routine to sauté tofu on the stovetop, first pressing, then marinating, then dredging in spices and cornstarch, blah, blah, blah. Way too much work. The following is my new and improved tofu method. Much easier and I find myself having this a couple of times a week. I urge even those adverse to the big block of bean curd to give it a try. It might seem like it takes a while, but most of it is inactive time so you can do other things while you wait.

Baked Tofu
(Makes enough for 2 medium servings)

First gather your ingredients!

0.5 block of extra firm tofu

1 T olive oil

1 T soy sauce

1 T veggie worcheshire sauce (or non veggie if you want)

Paprika

Garlic powder

Black pepper

Singapore seasoning

Since your tofu has been sitting in a water bath for awhile you need to press all of that excess liquid out of it. I skipped this step for years as it seemed annoying and pointless - but this is the key to great tofu! I cut my block in half and save one half for later. I then cut the half I am using into 3 pieces and lay them out on paper towels.

Put more paper towels on top and then add a cutting board or other flat surface and some weight to press out the water. My setup looks like this:

Now go do something else for a half hour or so. Check back and change the towels if necessary. While you wait you can prepare the marinade. Take all of your ingredients from above and combine with a whisk. Obviously the spices are subjective and you can add as much or as little as you want. Also feel free to put in whatever combo your heart desires. This is just my favorite combo. Make sure you have the oil and soy sauce included.

Is your tofu done pressing? Good! Cut it up into bite size pieces and toss with the marinade. Let them hang out for 15 minutes or so. Preheat the oven to 375 degrees F.

Nom nom nom

To cook the tofu I recommend lining your baking sheet with tin foil. The marinade can make a mess and I'm not too keen on scrubbing my dishes for hours so I go for easy cleanup. Place your marinaded tofu bites on the baking sheet and bake them for 25-30 minutes. You should turn them over half way through to make sure they bake evenly.

I am roasting this batch alongside some brussels sprouts!

Keep a close eye on them because they can burn quickly. I tend to like mine a cooked a bit on the longer side. Tonight I had mine with brussels sprouts over whole wheat cous cous with a side of roasted carrots.

To tofu skeptics: I know the reputation of tofu, but believe me, this doesn't taste like the tofu you are used to. It is very flavorful because you pressed the tofu allowing it to soak up the marinade like a sponge. Just as important, baking it has given it a chewy interesting texture that makes you completely forget its past life as a big boring glob. You won't be disappointed.

Carrot Cake Cupcakes

No one knew these gems were not full fat and my book club scarfed them down like they were going out of style. I took an Ina recipe and tried to make it a bit less naughty. You could probably even tip the flour ratio in favor of whole wheat and not be any worse for wear. Next time I will try 1/2 AP flour and 1 1/2 cups whole wheat.


Ingredients

• 2 cups sugar
• 2/3 cups vegetable oil
• 1/2 cup non fat plain yogurt
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 1/2 cups grated carrots

For the frosting

• 8 oz low fat cream cheese at room temp
• 4 oz unsalted butter at room temp
• 1 generous teaspoon vanilla extract
• 1/2 cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F
2. Beat sugar, oil, yogurt, and vanilla together in large bowl
3. Add eggs, one at a time
4. In another bowl, sift the flour, cinnamon, baking soda, and salt
5. Add the wet ingredients to the dry and mix well
6. Add the grated carrots and mix until just combined
7. Line muffin pans with paper liners. Scoop the batter into muffin cups until each in 3/4 full.
8. Bake at 350 14 - 18 minutes (mine took more like 20)

For frosting: Cream together cream cheese, butter and vanilla. Beat in the sugar until smooth