Chickpea Salad with Parmesan & Parsley

Sometimes, simple is better, no? I like to think I'm a pretty un-complicated gal myself. Especially when it comes to recipes. Some of my most favorite recipes, are also the easiest, but what they all must have in common is that their results taste amazing. Maybe simple means just a few high-quality ingredients with little fussing or fixing to let their flavors shine. Or maybe a simple recipe means a one pot meal, with not a lot of dishes to clean up. Or perhaps a simple dish, is one that takes all of five minutes to put together, with ingredients you already have laying around in your fridge and pantry.

What I've Been Eating!

Here's a quick little glimpse into a few meals I've cooked over the past couple of months that I've really enjoyed. I know posts have been a little sparse around these parts; I think I tend to go through phases where I get more caught up in the preparation and consumption of the food I make, and the photo taking and blog writing fall by the wayside a bit. That being said, I realized today that there has been some really tasty stuff being eaten that I should have been sharing with you all, so I'm going to try and do that right now. Sound good? Ok then.

Let's start with the Sea Bass with Swiss Chard and Piquillo Pepper Sauce pictured above. The recipe for that came from Cindy Pawlcyn's Big Small Plates cookbook, which I absolutely adore. I also absolutely adore Cindy Pawlcyn, who is a local celebrity chef, and the owner of 3 restaurants in the Napa Valley. I've seen her out and about at the farmer's market a few times, and at her restaurants a couple of times, so I think I can say that the two of us are friends now right? She even signed my copy of her cookbook, so I mean, yeah, were friends.

So my friend Cindy has some pretty great recipes, and this is one of them. The fish is simply prepared with salt and pepper, sauteed in a little olive oil, and served over some spicy Swiss chard with a flavorful and smooth piquillo pepper sauce. Yes I realize the sauce in that photo appears a very strange neon color, but trust me that in person it doesn't look as if it was something out of a zombie movie. Another meal that didn't exactly photograph brilliantly, is this oh-so-gosh-darn-good seafood curry:
I don't think that curry is one of those things that usually photographs well though, especially the brown and red ones. Even though they may taste amazing, they can be a little unappealing visually in my opinion. But maybe that's because I'm kind of late to the game when it comes to curry, and never really tried it until last year. I didn't know what I was missing out on though. It has quickly become one of my favorite things to eat, and this recipe that I tried out of Bon Appetit magazine has quickly become one of my favorite meals.

The curry paste is easy to make, and just involves a quick blend of some ginger, jalapeno, herbs and spices. That gets sauteed in a pan for a few minutes, and then a can of coconut milk goes in, and you've got a delicious green curry sauce. Just toss in some veggies & some seafood (I usually do green beans, red pepper, shrimp, and scallops), and you've got yourself a delicious dinner. I don't usually repeat recipes that often, but I've made this at least 3-4 times over the past few months.
And then there was the day I ate these pancakes. Hoo boy these were ridiculous. Ricotta pancakes, topped with toasted almonds, mango, strawberries and an orange maple syrup. They were very loosely adapted from this recipe in Food and Wine Magazine, and were light and fluffy and I loved the combination of orange and maple syrup. Yum.

Now back to dinner foods. I made these Chipotle Winter Greens & Buttermilk Grits one cold and yucky night and they warmed us right up. Once again, maybe not the most appealing looking bowl of food, but trust me when I say it was delicious. Smoky and slightly spicy winter greens, served over a healthy helping of creamy grits. I sauteed some mushrooms with the greens for a little extra protein, and added Parmesan cheese to the grits, because cheese is always a good thing.
Last but not least, I want to share with you the meal I made for Valentine's Day this year. Clockwise from upper left, Fried Chickpeas with Sage & Lemon, Parsley and Endive Salad, Homemade Pasta with Lobster Cream Sauce, and Champagne, which is an essential part of the cooking process. I loved every single one of these recipes, and will definitely be sharing them with you all in full detail in the future. But for now here's just a taste.
Thanks for letting me share! Hope all of you out there are enjoying some good eating yourselves!

Lentils with Shiitake Mushrooms and Mustard Vinaigrette

When it comes to cooking, I am more likely to turn to a recipe rather than trying to create one on my own. Sometimes though, inspiration strikes and I attempt to go off in my own direction. Those directions can lead to dishes that are not always exactly awe inspiring, but occasionally I head down a path that takes me to something new and delicious. Which is exactly what happened with this lentil and mushroom dish.

Cauliflower Gratin

Hello!  I hope your Thanksgiving was fabulous, and that your pants are being friendly to you this week.  We had a wonderful day in the kitchen, and I could not be more thankful to my BFF and sister-from-another-mister Nicole for steering the ship.  We were triumphant in the kitchen, even if our guests did eat a bit later than we had planned (did any of you manage to get your Thanksgiving dinner on the table at the time you had planned?  If so, you're my hero). 

As my little household has transitioned to meatlessness (all the time for me, at home for John), we have a lot of conversations about satisfying food. While I could probably munch happily on brown rice and pureed soup for dinner, whether we consider a new dish a success or a failure often depends on that heft, that oomph, that weightiness that makes you feel warm and full on a cold (ok cold for Los Angeles) winter night.  Our Thanksgiving meal was the most satisfying I can remember.  Soft blistery sweet potatoes, a rich and savory stuffing, velvety mashed potatoes, and some zingy little cranberries .  Turkey who?

If Thanksgiving is my Superbowl, then it needs an MVP, and this cauliflower number is it.  If you've never made gratin before, let me offer a ringing endorsement.  Gratins have a base vegetable that cozies up with a rich bechamel or cheese sauce.  The whole thing gets topped with a crumbly savory topping and baked like a casserole.  It's winter perfection.  Potato gratins are very common, but cauliflower, sweet potato, and even parsnips are great variations.

Thoughts on Meatlessness, and a Vegetable Pot Pie

On a recent flight from LA to Chicago, I found myself completely wrapped up in Jonathan Safran Foer's Eating Animals.  It's a non-fictional account of the meat industry in the US, and in my humble opinion, an important piece of work for anyone who grocery shops and cooks.  Foer delves into the economic, environmental, and public health impact of factory farms, and encourages readers to think about the big picture behind what's in their shopping carts.

Needless to say, my fiance was more than a bit shocked when I got off the plane in Chicago, land of Italian beef, meaty deep dish pizza, and the old school steakhouse, and declared that I was considering going vegetarian.  While the last two months have been a period of transition, it's also been a time for some really fun cooking.

Grilled Stuffed Bell Peppers

I have a confession I need to make. You see, I have been doing a lot of cooking over the past month or so, and not a whole lot of blogging about it. And I feel bad, because there has been a lot of good food happening. There have been BBQ's with kebabs, coleslaws, and bacon wrapped jalapenos. There was a party for 30 or so people which involved lots and lots of massive amounts of tri tip and chicken and salads. Then there have been desserts, from massive hummingbird cakes, to blackberry bars topped with a delicious crumble, to one of my most favorite cupcake recipes ever (I'll give you a hint, it's one of the cupcakes mentioned in this post). There has also been my new found obsession/hobby with canning, which has so far resulted in 3 types of jam, brandied vanilla peaches, and spicy dill pickles.
All this food has been made and consumed and here I have barely said a peep about it. There are all the typical excuses: my job has been busy, photos either are forgotten to be taken, or turn out awful, writer's block, and the fact that even though the sun is out late, summer days have a nasty habit of slipping by faster than you can catch them. I also have a tendency to cram as many activities as possible into each day, which means I'm not actually getting to relax and enjoy the magic that is summer. I need to chill out a bit, read some books, lay in a hammock and drink iced tea, take a nap or two, and spend some quality time in my vegetable garden, which is where these beauties came from.

Chicken Divan

 Chicken Divan is hands-down one of my all-time favorite foods from my childhood.  I can remember how excited I was whenever I learned that we were having the Chicken Divan for dinner that night (apparently I was just as food obsessed back then as I am now). It was one of the most requested meal for special occasions, and I can remember begging my Mom to make it for every other day of the week as well.  

It's a simple casserole - a layer of broccoli, a layer of chicken, covered in a cream of chicken soup mixture and topped with cheese and bread crumbs. Yet there's something very special about Chicken Divan.  The way those ingredients all meld together while being baked in the oven creates a combination that tastes amazing. The best part is the golden brown crust on top, which to this day I still can not get right so that it tastes as good as my Mom's does. I'm telling ya, there's something magical in the Chicken Divan that my Mom makes.

As most casseroles usually go, this is not the healthiest of dinners, which is why it was relegated to being served only once in a while.  My Mom has always been very conscious of health and nutrition, and as we were growing up she would cook well-balanced, nutritious meals for our family. Meals involving lots of vegetables, whole grains and lean proteins - all of the foods that my brother and I were vehemently opposed to, and made very clear that we did not want to eat. I'm afraid that we may have scarred her from wanting to cook for a very long time because of how much of a fuss we put up.  

We would whine and complain so much that sometimes she just had to cave and make us the stuff we really liked, the kind of stuff that probably wasn't too healthy for us but that tasted sinfully delicious, like Chicken Divan. It wasn't until years later that she revealed she had been doubling the amount of broccoli in the dish without us knowing, trying to get a little extra veggies in us when she could. That's just one of the ways that I know she is a great mother.

Asparagus Salad

I am ready for winter to be over. Don't get me wrong, I am a fan of winter weather, which in Northern California means rain, but I am more than ready for that rain to go away. I feel bad saying that, because I know that the rain has been much needed, but I can't help it, I'm ready for spring. And after living in a house with no heat all winter, I'm most of all ready to be warm again.

Last week it felt like we had skipped spring altogether and had fast forwarded in to summer. The days were verging on hot, the sky was clear blue and I began to feel re-energized by the sun. Yet here I am a week later, looking out the window at a gentle sheet of rain falling down. But I don't want to continue to complain about the rain, so instead I'm going to pretend it's spring outside. One of the ways I'll do that is by enjoying some asparagus, a springtime vegetable, in this salad. The fresh and bright flavors of the salad will help me realize that spring is (hopefully) just around the corner.

Soba Noodles with Grilled Shrimp and Cilantro

For the most part, I try and eat healthy. Sure there is the occasional Short Rib Sandwich and Gigantic Chocolate Cake; and I have been known to go through a couple of pounds of butter at a time when I go on a baking binge. But I usually try and force those treats on others so as not to eat them all myself. And when it comes to making meal choices, I try to balance the good with the bad. Because when I eat healthy I do feel better. That's not to say a piece of cake can’t make me feel good once in a while as well.

This month’s Food and Wine magazine is geared towards healthy eating, with an entire issue devoted to recipes that won’t make you feel bad for consuming them. I was excited after reading it, because not only are all of the recipes healthier than normal, but they still look just as delicious. Of course wouldn't you know it, that I gravitated towards the one recipe that involved noodles? Because what can I say, I’m a noodle nut.

Short Rib Sandwiches

It’s Friday afternoon with the weekend in sight. This is the point in my week where I become absolutely useless. Because of this, I’m afraid I don’t have much to offer you except a recipe for Short Rib Sandwiches.

These short ribs worked double duty at my house this week. There was enough for a decadent dinner on Sunday night, and then they transformed themselves into easy yet delicious sandwiches for Monday night supper. Any recipe that can pull that off is a winner in my books.

Short ribs are perfect for a weekend meal as they take a little while to cook. They require very little prep, but need to simmer for several hours. I love setting something to cook on the stove, coming back a few hours later and having a delicious meal ready. It speaks to the lazy inside of me.

Sweet and Spicy Asian Pork Shoulder

In my fantasy life, I sleep in as late as I want, spend the morning reading magazines, and spend my afternoons crafting delicious homemade three-course dinners.  Unfortunately I don't live in fantasy land, and I know as much as anyone that cooking during the week can be a struggle.  Luckily, I grew up with a working mom who taught me a thing or two about getting dinner on the table, even when a meal from a Haagen Daazs carton seems like it'll suffice.

Enter the crock pot. Those 50's housewives were onto something, because the crock pot is foolproof.  Prep your meat, turn it on, and walk away.  There's no flame or gas, so you can literally leave the house for hours, and come home to a delicious finished dinner.  When I flipped to this recipe in this month's crock pot recipe in Real Simple, I had to wipe my drool.  The pork shoulder has a rich "falling off the bone" texture, and the sweet and spicy flavors balance perfectly with the braised bok choy.  Not bad for a day at the office.

Start with a big hunk o' pork shoulder.  This one had a bone in it, but the meat will fall off the bone once it's done slow-roasting.  Use a sharp knife to remove any fatty areas from the roast.

 

Now prep your sauce.  Soy sauce, brown sugar, Sriracha, ginger, Chinese five-spice, salt, pepper.

Now pay close attention, because this is where things get very complicated... 

Italian Chopped Salad

In college, I spent many a weeknight waiting tables at the California Pizza Kitchen in Westwood Village.  And while I had to wear a hideous yellow tie and often came home smelling like tortilla soup, a few good things came out of that stint.  One is the boy that lives in my home and eats most of my dinners with me.  Another is this Italian chopped salad that I adore.

One of my favorite things to do in the kitchen is rip off great restaurant meals.  This salad is hearty enough to eat for dinner without feeling weighed down, and perfect for a quick weeknight meal on the go.  Dress it lightly, and you can pack the leftovers for a tasty lunch.  Making your own mustard vinaigrette saves you cash, along with preservatives, artificial flavors, and high-fructose corn syrup.  Best of all, it's easy.  Even if you're inexperienced and afraid of your kitchen, throw these ingredients together and you'll have a great dish to bring to your next potluck or picnic lunch.

Start by chopping a head of romaine lettuce.

Washing lettuce is pretty high on my list of things that annoy me, but a salad spinner makes it bearable.  Rinse the lettuce in the strainer.  Rinse it well...  Dirt in your salad is not a happy time!

Once the salad is good and washed, the strainer basket fits inside a plastic bowl with a special crank lid.

The water spins right out!  Now I understand that not everyone has a salad spinner.  The easiest way to wash your lettuce without one is to rinse the individual romaine leaves, and blot them with paper towels until they're dry.

Since it's a chopped salad, we're gonna keep on chopping.  Salami and turkey...

You can get thick-cut salami and turkey at the deli counter at your grocery store.  I asked for two 1/2 inch slices of each meat (just be sure you say "please" and "thank you", and give 'em a smile).

 

Roughly chop some cherry tomatoes, basil, and garbanzo beans, and add them to the party.

Now grate some mozzarella cheese and parmesan cheese.  Take a photo of your finished cheese and email it to me so I can put it on the blog.  Thanks!