Peanut Butter and Julie

Thai Carrot and Ginger Soup

This is the second soup that I made during our Las Vegas "snow day."  I have been making variations of this healthy, nutrient-rich soup for years, usually changing it up depending on what I have in stock.  The coconut milk, lime, peanut butter, soy sauce, and sesame oil really provide a Thai flavor to this recipe, and the ginger and red pepper flakes add some spice and heat.  This soup would be a perfect light lunch to help counteract some of those heavy holiday meals!  Here are a few extra tips for making this easy, healthy soup:

• The finished soup can be refrigerated in an airtight container for up to 4 days.
• Although the soup is probably best served piping hot during the winter, it also makes a lovely refreshing chilled meal during the summer.
• Crunchy or creamy peanut butter may be used for this recipe.
• If you don't like very much heat in your food, use only 1/2 teaspoon of the crushed red pepper as opposed to 1 teaspoon.
• For easy mincing (and grating) of fresh peeled ginger, store it in the freezer.

  Thai Carrot and Ginger Soup

  Serves 6

  Ingredients:

  1 tablespoon olive oil

  1 yellow onion, chopped

  5 large carrots, peeled and chopped

  1 tablespoon minced, peeled fresh ginger

  1 teaspoon crushed red pepper

  3 1/2 cups chicken broth

  3 tablespoons light soy sauce

  1 tablespoon lime juice

  2 tablespoons brown sugar

  1 heaping tablespoon peanut butter

  1 teaspoon dark sesame oil

  3/4 cup light coconut milk

  1/2 cup low-fat milk

  Salt and pepper to taste

  Heat the olive oil in a large saucepan over medium heat.  Add the onion and cook until softened, stirring occasionally, 5 minutes.  Add the carrots, ginger, and crushed red pepper to the saucepan and cook, stirring occasionally, 5 minutes.  Add the chicken broth and bring the mixture to a boil.  Reduce the heat and simmer until the carrots are very tender, about 15 minutes.  Stir in the soy sauce, lime juice, brown sugar, peanut butter, and sesame oil. Remove the saucepan from the heat.  

  Puree the soup until smooth, either using an immersion blender or un batches in a regular blender.  If using a regular blender, return the mixture to the saucepan, stir in the coconut milk and milk, and place the saucepan over medium-low heat to warm through.    Season with salt and pepper and serve. 

Marinated Flank Steak with Mushroom Ragout

This is the entree that I prepared to go along with the Sam Adams Cheddar Apple Quick Bread last night.  I know, I know--usually someone prepares the sides to go along with the entree, not the other way around.  The bread is useful for mopping up any extra ragout.

A ragout consists of seasoned meat and/or vegetables, which are cooked in a thick sauce.  The word ragout is derived from the French word ragouter, which means "to revive the taste."  When I was in elementary school, they used to call our morning recess "gouter," pronounced goo-tay, which meant "snack time."  How appropriate it is that the first French word I ever learned had to do with food!

I love making flank steak for dinner.  It is fairly lean, and it can be grilled or roasted in about 10 minutes.  The price of flank steak is usually pretty reasonable, and any leftovers can be used for wraps, salad toppings, or sandwiches the next day.  Here are my extra tips for this flavorful flank steak supper:

• This recipe is versatile in that it would work well with almost any cut of steak.  Beef tenderloin filets or a beef tenderloin roast would be nice for entertaining (but pricier.)  If you prefer a rib-eye or a strip steak, try grilling them after marinating instead of roasting.
• I am a huge fan of shiitake mushrooms and their earthy flavor, but since they can be expensive, I use them sparingly.  For this recipe, you just need 1 pound of mushrooms, so you can use all cremini (baby portobellos), white button mushrooms, portobellos--whatever you prefer.
• When making the ragout, the white wine can be replaced with either beef stock or chicken stock.
• Roasting to 135F degrees will give you a medium-rare steak.  Feel free to roast the beef longer, keeping in mind that it will continue to cook a bit after being removed from the oven.  Letting the steak rest prior to slicing helps to seal in its juices. 

Marinated Flank Steak with Wild Mushroom Ragout

Serves 4-6

Ingredients:

For the steak

1/4 cup minced shallots

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

1 1/2 pound flank steak

Salt and pepper to taste

For the Wild Mushroom Ragout

1 tablespoon olive oil

1 large sweet onion, thinly sliced

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

8 ounces shiitake mushrooms, sliced

1 tablespoon soy sauce

1/2 teaspoon dried thyme

1/3 cup sherry

1/4 cup white wine

2 tablespoons balsamic vinegar

Salt and pepper to taste

Marinate the steak:  Combine the shallots, soy sauce, vinegar, mustard, honey, and garlic in a shallow baking dish, whisking to combine.  Add the steak to the dish, turning to coat.  Cover the dish tightly and marinate in the refrigerator, turning occasionally, for 4 hours.

Prepare the ragout: Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the onion to the pan and cook for 10-12 minutes, until golden brown, stirring occasionally.  Add the garlic to the pan and cook for 30 second more, stirring to prevent the garlic from burning.  Add the cremini and shiitake mushrooms along with the soy sauce and thyme.  Saute, stirring frequently, until the mushrooms have released their juices and have started to brown, about 8 minutes.  Stir in the sherry and the white wine, cooking until the liquid almost evaporates.  Add the balsamic vinegar and cook for 2 minutes more.  Season the mixture with salt and pepper, cover, and set aside.

Preheat the oven to 400F degrees.  Coat the surface of a large ovenproof skillet with cooking spray and heat over medium-high.  Remove the steak from the marinade (discard the marinade), season with salt and pepper, and sear in the skillet for about 30 seconds on each side.  Transfer the skillet to the oven and bake for 8-10 minutes or until a thermometer registers 135F.  Place the steak on a cutting board, cover, and let stand for 5 minutes.  Slice the steak against the grain and serve with the mushroom ragout. 

Chunky Spiced Applesauce

Remember when flying used to be fun?  When I was little, back when Eastern Airlines, TWA, and People's Express were still in the mix, I remember excitedly looking forward to going on a plane.  I received a set of plastic "wings" when I boarded the plane.  At some point after we had reached our cruising altitude, one of the friendly flight attendants would take me up front to meet the captain.  Best of all, I'd be served a really cool "kid's meal," complete with games and a lollipop, for lunch.  What wasn't absolutely fantastic about that?

Fast forward twenty-something years, and my definition for an "absolutely fantastic" flight has changed.  Yesterday, Eric and I flew to my parents' house in Delaware for my dad's birthday.  We chose to fly Southwest Airlines because I avoid both indirect flights and insultingly unreasonable airfares.  Cattle-call boarding procedures aside, we arrived at Philadelphia Airport on time, having experienced a 2008 version of a "pretty fantastic" flight:  Southwest didn't charge us for our TWO (gasp!) checked bags.   They served drinks and snacks for free (games and a lollipop were not options.)  The middle seat between us was empty (obviously, Eric and I do that whole "avoid eye-contact with the people in the aisle so that they don't sit in our row" thing really well.)  Security only took 45 minutes.  Yes, it was almost modern air-travel heaven. 

What was heaven, at least for me, was the large bowl of MacIntosh apples from Millburn Orchards, which was sitting on the island in my mom's kitchen when I walked through the door.   For some reason, I have a hard time finding McIntosh varietals in Las Vegas, so I had been dreaming of this quintessential Fall fruit for months.  The combination of cooler air, the hint of reds and oranges on the trees, and that big bowl of apples inspired me to make a batch of my chunky spiced applesauce (well, not immediately--we arrived at 2 a.m., and making applesauce at that time would have been a bit odd, so I held off my urge until the next day.)  I make this applesauce every year, and my mom and I always made big batches of it when I was growing up.  It's a little bit different from traditional applesauce in that it is not completely smooth, but I like it better that way.  Other than tasting deliciously sweet and tart by itself, I like to stir in into granola or use it to make applesauce muffins.  Here are my extra tips for this autumn apple treat:

• If your grocery store or orchard doesn't have McIntosh apples, you can substitute another variety.  Gala, Braeburn, and Fuji will all work nicely.  Granny Smith apples are carried pretty much everywhere, and they tart flavor is needed for this recipe, so I wouldn't recommend substituting another variety for them.
• The apple cider can be replaced with regular apple juice.
• I like to can my applesauce in mason jars and give it as gifts.  I tried home canning for the first time a few years ago, and found it to be a surprisingly easy process.  If you are interested in giving it a try, the Ball web site has step-by-step instructions, along with anything else that you might need to get started. 
• In addition to tasting great straight from the jar, homemade applesauce is wonderful to use in muffin or bread recipes, replacing some of the oil and lowering the fat content. 

Chunky Spiced Applesauce

Makes about 2 quarts

Ingredients:

2 pounds McIntosh apples, peeled and cored

2 pounds Granny Smith apples, peeled and cored

1 cup apple cider

1 cup sugar

1/4 cup brown sugar

2 tablespoons lemon juice

1 heaping teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon salt

Generous pinch of cloves

Cut the McIntosh apples into 1-inch pieces.  Dice the Granny Smith apples.  Combine the apples and the cider in a large, non-reactive saucepan or pot.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Reduce the heat and boil gently for 20 minutes or until the mixture has reduced by half.

Stir in the sugar, brown sugar, lemon juice, cinnamon, cardamom, allspice, salt, and cloves.  Return the mixture to a boil, reduce the heat, and simmer for about 25 minutes or until the mixture is very thick.  There should still be some tender apple chunks remaining.

If canning, ladle the applesauce into sterilized jars and process as directed.  If refrigerating, cool the applesauce, and then ladle it into jars or containers with air-tight covers. 

Chicken and Sweet Potato Hash

When I moved to Durham, North Carolina for graduate school, it didn't take me long to find Foster's Market, my personal Central Perk, Peach Pit, or Cheers (depending on which T.V. show you are familiar with.)  Most people who have lived in Durham know about Foster's, a combination bakery, cafe, and country gourmet grocery.  Started by Sara Foster, a cookbook author, former caterer for Martha Stewart, and southern-style comfort food queen, Foster's was wildly popular with college students, families, and, well, pretty much everyone. 

Some customers would drop in to Foster's occasionally, whenever they happened to be in the area, while others would visit a few times each week, making sure that they were in the area.  Then there was me.  Boy, thinking back, I sure wish that they had started some sort of customer loyalty club before my first visit.  I would have owned the place by graduation.  Four or sometimes five days per week, I would find myself pulling into the unpaved Foster's parking lot, praying that one of the coveted parking spots was available.  If I was there in the morning during a week day, when I had a habit of scheduling the earliest class available (this always seems like a good idea at the time), then I would order the homemade organic granola parfait and a latte, and I was out the door.  For lunch, I was addicted to the Thai Chicken Wrap.  In fact, I was so crazy about this sandwich that I got up the nerve to ask Sara for the recipe before I graduated (I got it too!)

There's nothing like a deliciously leisurely breakfast during the weekend, and Foster's served up several southern-inspired morning entrees every Saturday and Sunday.  If you arrived early enough, you could settle into one of the eclectic mismatched tables inside or eat at one of the painted picnic tables outside.  Sara would take typically heavy southern favorites and give them a lighter, fresher twist with lots of fruit and vegetables.  Her Sweet Potato Hash was my favorite, using diced turkey instead of corned beef or pork, and bright orange sweet potatoes in place of hum-drum regular potatoes.  Fortunately, Sara's first cookbook, appropriately named The Foster's Market Cookbook, contains the recipe for this skillet-cooked breakfast.  This is a slight variation of the printed version, but I kept all of the best parts!  Here are my extra tips for this marvelous morning meal:

• Instead of using chicken, try using smoked turkey, smoked trout, smoked salmon, or andouille sausage.
• Substitute red new potatoes, Yukon gold potatoes, or any other potatoes for the sweet potatoes.  You can also use a mixture of potatoes, if desired.
• Italian sweet peppers, banana peppers, jalapenos, and chipotles can be used in addition to the bell peppers to add extra heat to this recipe.  I like to serve it with a few shots of Tabasco Chipotle pepper sauce.
• Try mixing other vegetables or herbs into the hash.  Fresh spinach or arugula, diced Roma tomatoes, or chopped fresh thyme would all make nice additions. 

Chicken and Sweet Potato Hash

Serves 4

Ingredients:

1 large sweet potato, peeled and diced

1 tablespoon butter

2 tablespoons olive oil

1 red onion, chopped

1 red pepper, cored, seeded, and diced

1 pound roasted boneless, skinless chicken breast, diced

Salt and pepper

Pinch of cayenne (optional)

4 large eggs

1 tablespoon minced scallions

1 tablespoon minced flat-leaf parsley

Place the diced potatoes in a saucepan and add enough water to cover by 1-inch.  Bring to a boil and cook for 3-4 minutes, until the potatoes are just barely tender.  Drain and set aside.

Heat the butter and 1 tablespoon olive oil in a large skillet over medium-high heat.  Add the onion and pepper and cook, stirring occasionally, until light brown, 4-5 minutes.  Add the potatoes and cook until the potatoes are crispy, 6-7 minutes.  Add the remaining olive oil and the chicken.  Season with salt and pepper, add the cayenne, and cook for 1-2 minutes more, stirring occasionally.

Make four 3-inch holes in the hash and break an egg into each hole.  Reduce the heat to low, cover, and cook for 4-5 minutes, until the eggs are cooked to the desired degree of doneness.  Sprinkle with the scallions, and parsley.  Use a spatula to divide the portions and serve immediately.

Strawberry-Rhubarb Pavlovas

O.K., so this is the last post with mention of birthdays for awhile.  I promise.  My mom and brother just had theirs, Eric's is in November, and my dad's isn't until October, so I'll give you all a birthday break for 45 days or so.  That being said, I can't wish the reigning Princess of Pasta (a.k.a. Giada, see previous post) a Happy Birthday and then ignore the Empress of E.V.O.O.!  That's right folks.  Today is the birthday of the woman who introduced such terms as "Yum-O", "Stoup", and "Sammies" into our vocabulary.  The woman whose face adorns everything from a box of Wheat Thins to her future line of dog food (no, I'm not kidding).  Mrs. 30 Minutes.  Madam $40.  Or, you could simply call her Rach.  So, Happy 40th Birthday, Rachael Ray.  You've really grown on me.  Just don't let them talk you into singing your own theme song.  That didn't even work out for Oprah.

Although it is highly likely that one day in the future there will be a burger, stoup, or sammie dubbed "The Rach" or the "The Ray-Ray", today you'll need to settle for a recipe that was named after another famous diva, ballerina Anna Pavlova.  There is some debate as to whether this light dessert was created in New Zealand or Australia, but this fluffy meringue-based sweet is supposed to resemble the famous ballerina's tulle skirts.  Mainly composed of egg whites and sugar, I love to make pavlovas because they are lowfat but satisfying, impressive looking, and very versatile with regard to flavoring.  Toppings can range from fruit compotes and sauces, as with this recipe, to whipped cream, creme anglaise, mousse, and sorbet.  Prepare one large pavlova to share or make individual portions, as I prefer to do, providing each person with their own little dessert.  Here are some extra tips for preparing perfect pavlovas:

• To help with forming the pavlovas, I like to draw circles on the parchment paper and then turn it over, so that I can see them through the other side.  If you don't have a set of round cutters, then invert a bowl or use a can from your pantry as a guide.
• Frozen or fresh strawberries will work for this recipe.   You can also substitute raspberries, peaches, or blueberries.
• Try to add your own variations to the pavlovas.  Fold in some lightly toasted coconut, sprinkle slivered almonds around the edges prior to baking, or gently mix some chopped dried cranberries into the meringue.
• The baked meringues with keep at room temperature, tightly covered, overnight, but they are best eaten the day they are prepared.

Strawberry-Rhubarb Pavlovas

Makes 8

For the strawberry-rhubarb sauce:

4 stalks rhubarb, cut into 3/4-inch pieces

2 cups sugar

1 vanilla bean, scraped

Zest of 1 orange 2 cups water

1 pint strawberries, diced

For the pavlovas:

8 egg whites

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

2 cups sugar

2 tablespoons cornstarch, sifted

Lightly sweetened whipped cream

Prepare the sauce:  Place the rhubarb in a medium bowl.  In a small saucepan, combine the sugar, vanilla bean, orange zest, and water.  Bring the mixture to a boil, stirring, and then immediately pour it over the rhubarb.  Set aside until the rhubarb is soft and tender, about 1 hour.  Drain the rhubarb and stir in the strawberries.  Chill until ready to use.

Prepare the pavlovas:  Preheat the oven to 275F degrees.  Line 2 baking sheets with parchment paper and lightly spray the parchment with nonstick spray.  In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt, vanilla, and cream of tartar on medium-high speed until medium peaks form.  Slowly add the sugar and continue to beat until stiff peaks form.  Fold in the cornstarch.

Scoop the meringue out and form 8 equally sized mounds (4 per baking sheet) on the baking sheets, one in each quadrant.  Using a spoon or offset spatula as a guide, form the meringues into 5-inch circles.  With the back of a spoon, create a well in the center of each meringue.

Bake the meringues until they are crisp on the outside but still soft on the inside, about 1 hour.  Serve the pavlovas topped with lightly sweetened whipped cream and the strawberry-rhubarb sauce. 

Provencal Grilled Chicken Salad

From the moment that I finished the first chapter of A Year in Provence several years ago, Peter Mayle became one of my favorite authors.  His easy-to-read stories, mostly set in the south of France, comically detail the slow-paced, provincial lifestyles of the local French town-folk in a drastic contrast to those of the many tourists and vacation homeowners who have arrived from fast-paced cities and high-stress jobs. 

When I finished reading A Year in Provence in what I assume was record time, I moved right on to Toujours Provence, Hotel Pastis, Encore Provence, Chasing Cezanne, and every last publication by Monsieur Mayle that I could find, courtesy of Amazon.com (and you know it has them all.)  After breezing through his entire collection, I only have one grievance: he doesn't write quickly enough to keep up with my insatiable appetite for his books!  Try as they may, and many do try, nobody writes books about living in Provence like Peter Mayle.  So Pete, can I call you Pete?  No?  O.K.  Mr. Mayle it is.  Mr. Mayle, if you're reading this, and we all know that you are a closet Peanut Butter and Julie fan, please, please never stop writing.

In addition to the aforementioned comical aspect of his books and the eloquently described surroundings, I love Peter Mayle's books because they are filled with pages and pages discussing nothing but food.   Good food.  French food.  I have never become so hungry reading as I have during the feast-related portions of his collection, which seem to occur on just about every other page.  The French are know n for their culinary skill,  and I really think that the author's talent for bringing the regional cuisine of Provence to life through his writing is partially responsible for my love of Provencal cuisine.   

This simple, yet colorful and flavorful salad is a perfect representation of something that might be served at a Provencal summer lunch, the kind that lasts several glorious hours.  Full of typical regional ingredients like basil, tomatoes, artichokes, and capers, which are mixed with warm chicken and a simple balsamic vinaigrette, this salad is light and healthy, but very satisfying.  The flavors tend to improve the next day as the ingredients mingle, so make sure to prepare an extra big batch.  Bon Appetit!  Here are my extra tips for preparing this healthy Mediterranean-inspired meal:

• Instead of grilling the chicken, you can also roast it in a 400F degree oven for 20-25 minutes, or you can simply use about 6 cups of shredded rotisserie-style chicken.
• It is best to add the chicken to the rest of the salad while it is still warm, and I've found that this aids in absorption of the vinaigrette and other flavors.
• Feel free to use your creativity when building this salad.  Kalamata or nicoise olives, feta or goat cheese, hearts of palm, and lightly toasted nuts would all make nice additions to this dish.
• This salad will keep, tightly covered and refrigerated, for 2-3 days.  The vinaigrette will keep for up to 1 week, also covered and refrigerated.
• If you cannot find sun-dried tomatoes packed in oil, simply rehydrate dried ones in a solution of hot water, and then toss them with some olive oil.

Provencal Grilled Chicken Salad

Serves 6-8

Ingredients:

For the salad

6 boneless, skinless chicken breasts

1 red onion, sliced 1/2-inch thick

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 cup julienned sun-dried tomatoes, drained

3 ripe Roma tomatoes, quartered

1 cup drained canned artichoke hearts, quartered

2 tablespoons drained capers

2 tablespoons chopped fresh basil

For the vinaigrette

1/4 cup balsamic vinegar

1/2 teaspoon crushed red pepper

1 Roma tomato, diced

2 tablespoons minced red onion

2 cloves garlic, minced

1 tablespoon drained capers

1 tablespoon chopped fresh basil

2/3 cup olive oil

Salt and pepper to taste

In a large bowl, toss the chicken and the onion with the olive oil and vinegar.  Season with salt and pepper.  Grill the chicken over medium-high heat until cooked through, about 7 minutes per side.  Set aside until cool enough to handle.  Meanwhile, grill the onion for about 4 minutes per side or until slightly charred but still crisp tender.  Roughly chop the onion and place it in a large bowl.  Slice the grilled chicken breasts on the diagonal into 1/2-inch thick pieces.  Add the chicken, sun-dried tomatoes, tomatoes, artichokes, capers, and basil to the bowl and toss to mix.

Prepare the vinaigrette:  Combine the vinegar, red pepper, tomato, onion, garlic, capers, and basil in a medium bowl.  Slowly whisk in the olive oil until incorporated.  Season with salt and pepper.

Add 1 cup of the vinaigrette to the salad and toss to mix.  Season with salt and pepper and garnish with extra fresh basil.

Sake-Soy Marinated Pork and Pineapple Kebabs

I consider myself to be a very adventurous eater.  Mind you, I'm not about to go head to head with Anthony Bourdain in a who-can-eat-the-grossest-thing competition, but I'll try just about anything once (so long as it doesn't contain mayonnaise.)  At Thai restaurants, I'll order my food at a level 8 on the heat scale, which usually results in the server giving me that "are you sure?" expression.  When dining out, if a chef recommends them, I'll take on tartares, polish off hot peppers, and even enjoy eel.  Some of the best dishes that I have ever tasted are ones that took me out of my culinary comfort zone.  When mom said "Try it.  You might like it.", she really knew what she was talking about!

My stomach might be steel-coated when it comes to food, but alcohol is an entirely different story altogether.  I learned this the hard way.  For the most part, I am strictly a wine drinker.  Oh sure, I'll have the obligatory Baileys and coffee apres-ski or the margarita in Mexico, but painful encounters with a sidecar (I still don't know what possessed me to order one) and multiple mojitos taught me a lesson that will be tough to forget.  Therefore, when I untwist the cap of the rum, brandy, or Grand Marnier bottles at home, chances are pretty good that they are just part of my latest recipe. 

With regards to cooking and baking, a little bit of alcohol goes a long way.  Simmering some Kahlua with sugar and water creates a coffee-flavored simple syrup for a chocolate cake.  Adding a few tablespoons of brandy as you saute wild mushrooms gives them a slightly rich twist.  Marinating meats in various wine and spirit reductions  helps to tenderize and infuses them with flavor.  While technically, I know, sake is a wine, its proof level is high enough for me to reserve it for kitchen creations.  In this recipe, a simple marinade of 3 items works wonders on the pork tenderloin.  Paired with juicy grilled pineapple (if you've never grilled fruit before, you're missing out), and charred red onions, you've got a meal that is salty, sweet, sour, juicy, crunchy, and healthy to boot!Here are a few extra tips for these sake-soaked skewers:

• Mirin is sweet rice wine, and it can be found in the Asian foods section of your grocery store.  Be sure not to confuse it with rice wine vinegar, which has a very different flavor profile!
• Sake or rice wine can likely be found in the wine section of most grocery stores, and it is usually located with some of the other international wines.  Don't spend a fortune on the sake, as it is just being used as part of a marinade and for tenderizing the pork.
• This marinade would work well with any number of proteins.  Cubed chicken breasts or thighs, beef tenderloin or sirloin, or even firm fish like salmon, halibut, or tuna would be good choices for pork substitutes.
• If you don't have an outdoor grill, you can prepare these over an indoor grillpan.
• If your skewers are not long enough to support 3 pieces of each component, then use 12 skewers with 2 pieces of each component instead.
• Serve these kabobs over steam brown rice, rice pilaf, or couscous.

Sake-Soy Marinated Pork and Pineapple Kebabs

Serves 4

Ingredients:

1/2 cup mirin

1/2 cup sake

1/4 cup soy sauce

1 1/4 pounds pork tenderloin, trimmed and cut into 24 pieces

24 (1-inch) pieces red onion

24 (1-inch) cubes pineapple

In a small saucepan, combine the mirin, sake, and soy sauce and bring to a boil.  Cook the mixture over medium heat until it has reduced to about 3/4 cup, 8 minutes.  Remove the mixture from the heat, transfer it to a medium bowl, and cool completely.

Add the pork to the cooled marinade and toss to coat.  Cover and marinate in the refrigerator for at least 2 hours and up to 6 hours.

Heat a grill over medium-high heat.

Using a slotted spoon, remove the pork from the bowl, reserving the marinade.  Transfer the marinade to a small saucepan and bring it to a boil.  Reduce the heat and simmer for 5 minutes.  Cool slightly.

Thread 3 pork cubes, 3 red onion pieces, and 3 pineapple cubes alternately onto each of 8 skewers.  Place the kebabs on a grill rack coated with cooking spray and grill until lightly charred, about 3 minutes per side, basting frequently with the reserved marinade.

Cilantro-Lime Chicken and Corn Lettuce Wraps

This week has been absolutely brutal for anyone living in the southwestern region of the country.  You know that part of the weather report when the weather guy with the weatherproof hair flashes the coming week's high temperatures across the screen?  Well, ours shows 1's all the way across (and I'm not referring to 11 degrees here.)   

You would think that, after living in Las Vegas for over a decade, I would have grown accustomed to this fry an egg on the sidewalk level of heat.  The kind of heat that makes you melt even at 5:15 a.m., when you have been outside for all of 30 seconds to grab the morning paper.  The kind of heat that doesn't allow you to start driving your car until 5 minutes after you have turned on the ignition, because the steering wheel would give you second degree burns.  The kind of heat that makes people ask you if you've spent several days at the beach when all you did was go out to get the mail.  The kind of heat.......well O.K., I am clearly not accustomed to it yet.

In this kind of heat, that last thing that anyone wants is a heavy meal to kick their metabolism into burn mode.  Casseroles, hearty pasta dishes, and soups are out of the question, and light meals featuring lots of fresh vegetables are called for instead.  I love to prepare variations of the popular Asian lettuce wraps, not because I subscribe to the Atkins diet and don't eat carbs (I wouldn't last a day), but because they are much less filling, so that you can eat more of the filling.  This version is extremely simple, but hits all of the right flavor notes with the combination of lime, jalapeno, cumin, and cilantro.  The roasted corn "salsa" adds a smoky-sweet crunch, and the crema cools off the spice.  Here are my extra tips for these light and healthy lettuce wrap:

• If you prefer lemon to lime, then substitute the lime juice in the marinade with lemon juice.  You can also use orange juice.
• The marinade can tend to be a bit spicy with the addition of the entire jalapeno.  To cut back on the heat level, seed the jalapeno prior to adding it to the marinade.  Seeds are where the majority of the heat in peppers in kept.
• If you can't grill outdoors, then grill the chicken on an indoor ridged grill pan.  Husk the corn, brush it with olive oil, and broil the corn, turning occasionally, until some of the kernels have started to turn brown, 10-15 minutes.
• Yogurt can be substituted for the sour cream when preparing the crema.

Cilantro-Lime Chicken and Corn Lettuce Wraps

Makes 8 wraps

Ingredients:

For the chicken

1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch strips

1/3 cup lime juice

1 jalapeno chile, chopped

4 cloves garlic, chopped

3 tablespoons chopped fresh cilantro

1 tablespoon olive oil

Salt and pepper

For the corn

2 ears corn, husks on

1 bunch scallions, trimmed

2 teaspoons olive oil

1/2 teaspoon ground cumin

Salt and pepper

For the lime crema

1/2 cup lowfat sour cream

1 teaspoon ground cumin

1 tablespoon lime juice

8 large lettuce leaves

Lime wedges, cilantro, and avocado for serving

Place the chicken in a large bowl or zip-top bag.  Add the lime juice, jalapeno, garlic, cilantro, and olive oil and toss to coat.  Cover and refrigerate, turning occasionally, for 1 hour.

Preheat the grill to medium-high heat.  Soak the corn in cold water for 10 minutes and then drain.  Grill the corn and the scallions, turning occasionally.  Cook the scallions until tender, about 5 minutes.  Cook the corn until husks are brown but not blackened, and the kernels are cooked through, about 12 minutes.

Let the corn cool slightly and then husk.  Cut the kernels from the cobs, chop the scallions, and combine with the olive oil, cumin, salt, and pepper in a medium bowl.

Remove the chicken from the marinade and season with salt and pepper.  Grill, turning once, until cooked through, about 3 minutes per side.

Make the lime crema:  Stir together the sour cream, cumin, and lime juice in a small bowl.  Season with salt and pepper.

Assemble the wraps:  Divide the chicken, corn, crema, and any desired toppings among the lettuce leaves and serve.

Whole Grain Penne with Arugula, Chickpeas, and Sun Dried Tomatoes

One cooking challenge that I deal with almost daily (and I'd bet my KitchenAid mixer that I'm not alone here) is trying to prepare something that is both substantial enough for Eric while still being healthy enough for me.  It's not that my dear husband doesn't strive to keep a sensible diet; it's just that his definition of "sensible" is quite different from mine.  For example, if you ask him, chips go with everything.  Whether he's eating a salad or a plate of lasagna, you can be sure that a napkin full of chips will be sitting on the side.  Apparently, his dad does this too.  Maybe it's a Vermont thing.....

As far as entrees go, it is usually fairly easy for me to come up with something appealing to both of us.  Grilling is always a good option for chicken, steaks, and fish, and I just put the big piece on Eric's plate for him to douse with his preferred sauce du jour.  Somehow, the dogs always know to beg from me, the easy target, which is so enjoyable when I am trying to eat my dinner.  The challenge typically lies in finding versatile side dishes that we'll both enjoy.  I try not to eat white flour based foods very often, so I have started looking to whole grains for inspiration.

One of my favorite finds has been whole grain pasta, especially those containing flax, which I think tastes ten times better than the run-of-the-mill variety.  This pasta has more texture, a slightly nutty flavor, and I like its rustic appearance.  This pasta dish started with the penne, and then I basically rummaged through the pantry and refrigerator, adding a bit of this and a bit of that.  How's that for sophisticated gourmet technique?  This recipe is delicious hot, cold, or at room temperature.  I give Eric a big bowl, which he gobbles down, and I just take a smaller portion.  In my experience, most people either don't notice that the pasta is whole grain or they even like it better, so why not use it?  Here are a few extra tips for this nutritious and delicious pasta:

• The pasta that I have started to use, almost exclusively, is the Trader Joe's brand of pasta with flax.  At an unheard of 99 cents per pound, it is not only budget friendly, but it is also much healthier than white flour-based pasta, with a pleasant, earthy taste.  I believe that it is available in penne, rotini, and spaghetti varieties.
• While this recipe calls for penne, you can really substitute almost any variety of pasta, such as shells, rotini, rigatoni, spaghetti, orecchiette, etc.......
• If you don't have sun-dried tomatoes packed in oil, simply rehydrate dried ones in some hot water for 10 minutes, drain, and toss with some olive oil.  Chopped fresh tomatoes can also be substituted in this recipe.
• This recipe is open to interpretation.  Instead of goat cheese, try crumbled feta.  Add some chopped kalamata olives or canned artichokes.  Top the pasta with some sliced grilled chicken or fish.  Stir in canned white tuna. 

Whole Grain Penne with Arugula, Chickpeas, and Sun Dried Tomatoes

Serves 4 as a main dish, 8 as a side dish

Ingredients:

8 ounces uncooked whole grain penne pasta

3 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, drained

4 packed cups baby arugula

1/3 cup packed golden raisins

1/2 cup oil-packed sun-dried tomatoes, julienned

1/2 cup toasted walnuts, chopped

4 ounces crumbled goat cheese

Salt and pepper to taste

Bring a large pot of boiling salted water to a boil.  Add the pasta and cook for about 9 minutes or until al dente.  Drain the pasta and transfer to a large bowl.  Immediately toss the pasta with the olive oil and toss to distribute.

While the pasta is still hot, add the chickpeas, arugula, raisins, tomatoes, and walnuts, and toss to combine.  Cool to room temperature and then stir in the goat cheese.  Season to taste with salt and pepper and serve.

Indian Spiced Vegetable Burgers

There are some foods that were never destined to be more than a flash in the pan, no matter how many millions of marketing dollars were invested in them.  McDonald's has had a few flops that come to mind: McRib, Arch Deluxe, the Michael Jordan Burger, and of course the ill-fated McDLT, with its separate sides for hot and cold ingredients.  Huh?  Remember the green and purple colored ketchup, which I'm guessing was meant to be "fun?"  It wasn't.  All this product did was send your taste buds signals that you should be tasting grape or lime on your fries, not tomato.  Yes, good times.  And then there's the granddaddy of them all, New Coke (which, after it flopped, was replaced by Coke Classic, a.k.a. Old Coke.)  Folks, if it ain't broke, don't fix it.

On the other end of the spectrum lies the chickpea, or garbanzo bean, whatever you prefer to call it.  Doing a little research for today's post (believe it or not, I don't make this stuff up,) I learned that 7,500 year old remains of these legumes have been discovered in the Middle East.  Now that's a food that stands the test of time.  I mean, how many other foods can you name from the Neolithic era?  It must be, as Martha would say, a good thing.

I've loved garbanzo beans ever since I had my first taste of hummus.  I love their buttery smooth flavor and their superfood-worthy nutritional profile.  Chickpeas are high in protein, fiber, folate, iron, zinc, and the list goes on and on.  Because they are so filling, these beans are a perfect substitution for meat in salads, soups, stews, and in this case, burgers.  With their crisp exterior and creamy center, these Indian cuisine-inspired veggie burgers are part potato pancake and part falafel.  Best served in a pita pocket, so they won't fall apart, the patties are very filling, but low-fat.  Dress them up however you like, but they really don't need more than a little dollop of chutney--and certainly no purple ketchup!  Here are some extra tips for these bean based burgers:

• Do not try to cook these burgers without chilling the mixture first.  Chilling allows the mixture to bind, and the patties will fall apart otherwise.
• Garam Masala is a spice blend, which is very common in Indian and Middle Eastern cooking.  You should be able to find it in your grocery store's spice section.  You can replace the Garam Masala with curry powder, if desired, but it won't have quite the same toasty, spicy flavor.
• Make smaller portions of the burger and serve a few as an appetizer or as hors d'oeuvres for a cocktail party.  Top each patty with some chutney for serving.
• Instead of regular breadcrumbs, you can also use panko, or Japanese breadcrumbs, which are a little bit lighter.

Indian Spiced Vegetable Burgers

Makes 8

Ingredients:

1 1/4 cups canned garbanzo beans, rinsed and drained

1 cup chopped cilantro

1/2 cup chopped carrot

1 teaspoon Garam Masala

1 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 jalapeno, seeded and quartered

2 pounds red potatoes, peeled and cut into 2-inch pieces

1/4 cup chopped red onion

1 cup breadcrumbs

2 tablespoons olive oil

2 2/3 cup baby spinach, arugula, or mixed greens

4 whole wheat pitas, halved

Sliced red onion

Mango Chutney (optional)

In the bowl of a food processor, combine the garbanzo beans, cilantro, carrot, Garam Masala, cumin, salt, pepper, cayenne, and jalapeno.  Process the mixture until it is finely chopped.

Place the potatoes in a large saucepan and cover it with water.  Bring the water to a boil and cook the potatoes for 12 minutes.  Add the onion, and cook for 3 more minutes or until the potatoes are tender.  Drain; cool for 10 minutes.  Place the potato mixture in a large bowl and mash with a potato masher or fork.  Stir in the garbanzo bean mixture and breadcrumbs.  Cover the mixture and chill for 4 hours or overnight.

Divide the mixture into 8 portions, shaping each portion into a 1/2-inch thick patty.  Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add 4 of the patties to the pan and cook for 5 minutes on each side or until browned and heated through.  Repeat the procedure with the remaining 1 tablespoon olive oil and patties.  Place about 1/3 cup spinach or arugula in each pita half and top with 1 patty, red onion, and some mango chutney.