Vegetarian Salads Taste So Good

What, something that is really good for you and it taste good too? What, it is so easy even a two year old can make it? There are only 7 ingredients? You can add diced tomatoes which I would have done if it was summer!

1 Large Cucumber

1 Can Chickpeas

Juice of a Lemon

1/3 Cup Tahini 

Salt 

Pepper

Olive Oil

Dice up vegetables, mix lemon and tahini. Salt and pepper the dish and drizzle the salad with olive oil.

Oh, quick after thought...Look for the tahini at your middle eastern stores for the best deal.

Food.

So.. this is the year I am re-embracing my ability to cook. I guess you could say I was being rather stupid. I think I put the thought of me cooking on the back burner because I felt a bit too domestic. I felt like I had no one to share this passion with.

Wow was I wrong.  In the few days I have already realized that it brings people together. I even have a date on Thursday. It is helping bring the joy back into my life. I have re-claimed something that makes me happy. I guess I had been thinking 'oh someone else can do this better than me, so why try'. There is always going to be someone better at cooking then me (duh! my mom of course). All I can do is better myself at this game. I have already made two very interesting dishes. Not sure if someone else out there has made them. If so(or not) I hope that I can either cover your naked plates or just inspire some kind of imagination.

This dish was inspired by the Food & Wine, January 2012 issue that I stole from my mom over Christmas break (SORRY MOM). It was perfect. I had all the ingredients at home and even a bit more to add. The recipe was created by Madhur Jafferey (NPR INTERVIEW) in the article 'American Icons'*.

1/4 cup plus 2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 Jalapenos, minced
1 1/2 tablespoons minced fresh ginger
3 pounds Swiss chard- rinsed, stems cut into 1/2-inch pieves, leaves cut into 1-inch ribbons
Salt
1 1/2 tablespoons fresh lemon juice

In a large, deep skillet, heat oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapenos and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender, 12 min. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes.

Add the lemon juice, season the chard with salt and serve.

THE ADDITIONS:

4 Tablespoons of ginger ( I went a bit overboard)
1/4 cup olive oil ( substituted for vegetable oil -just what I had)
1/3 Head of Red Cabbage, cut into 1-inch ribbons (substituted for 1 pound of swiss chard)
1/2 Spanish Onion, julienned
2 1/2 Cups Organic Arugula (substituted for some of the Swiss chard)
1 Store bought pie crust
1 Egg
Pepper

PHOTOGRAPH TAKEN BY KAITLYN MCQUAID

PHOTOGRAPHS TAKEN BY KAITLYN MCQUAID

ADDITIONS

1.  Simply added onions with the jalapenos and ginger.
2. Cabbage was added same time as the chard.
3. Added some pepper about  2 teaspoons.
4. Arugula was added 5 mins before the chard is completely cooked.
6. Let dish drain.
7. Places pie crust on baking sheet and put purple char mixture in the middle. Stacked it high (used about 2/3) and then folded the edged to just about the middle.
8. Paint the pie crust with an egg wash.
8. Baked open pie at 300 degrees for about 20 to 30 mins. Just so the top is golden brown.
9. Squeeze on some lemon and Enjoy!

* Interviews by Daniel Gritzer, Food Photographs by John Jernick

Rain Days At Home

Salad of the Day

Chop the following:

Can of Chickpeas

1/4 of a Cauliflower

Bunch of Parsley

Roasted Red Pepper

Whisk the following in order:

Juice of one lemon

2 Tablespoons of Apple Cider Vinegar

1 1/2 Tablespoons of Dijon mustard

Teaspoon and a pinch of Grey Sea Salt

Few grinds of some Black Pepper

3 Tablespoons of Greek yogurt or sour cream

3 tablespoon olive oil

Dress the salad when ready to eat, you don't want it to get soggy like it is outside.

Salad with Squash Blossoms with Nasturtium

Salad

Spinach, Peas, White Bell Pepper, Hard Boiled Eggs



Dressing

Sour cream, Mayo, Sumac, Salt, Vinegar, Olive Oil, Basil, Parsley, Lime, Horseradish



Simple Salad with a complex dressing is the way to go!

Squash Blossoms are stuffed with cheese, and a simple batter of egg and flour, but dipped twice for the extra crunch!

No Kissing Boys/Girls Tofu Salad

I guess you could kiss a man/woman after eating this but, only a man/woman that understands garlic is amazing! Can you tell I was a photo stylist all day? Why not put your salad right on top of the sun-loving-evergreen-chamaecyparis? Mmm...my bed sheets are drying in the heat and the summer air of Chicago!

You will need the following:

• Package of Yellow Tofu cubed
• Half a red cabbage sliced
• One red pepper diced
• Quater of an onion diced

In a food processor blend:

• Handful of basil
• Juice of half a lime
• Two large cloves of garlic
• 1/4 cup olive oil
• 4 tablespoons apple cider vinegar
• Pinch of each salt, pepper, oregano

Top off:

• Handful of parsley

Then go kiss some men not the boys.

Vegan Mayo! Vegan Mayonnaise! Vegan Mayo! Vegan Mayonnaise!

O.k. every vegan should know about this! This is the boom. Plus everyone else who likes garlic and thinks mayo is a bit heavy on the stomach please enjoy! I highly recommend not going out to dance after eating it. This recipe is from the epic cookbook, The Cuisines of Spain, which was written by Teresa Barrenechea. There is no revision needed since Barrenecha has found the simplest and most amazing Alioli:

1 tsp salt
6 cloves of garlic
3 tablespoons water
1/2 cup corn oil or vegetable oil
1/2 cup of olive oil

1. In a blender or food processor, combine the garlic, water and salt and process it.
2. Add the oils together in anything with a nice spout.
3. Add the oil a little bit at a time in a slow steady stream.
4. Keep mixing until the sauce has emulsified.

Tango Sur and Chimichurri Sauce

Tango Sur is an incredible carnivore's place of worship. This Argentinian BYOB knows what is up in the meat department. It specializes in grilled beefs which come with a side of Chimichurri. The beef is cooked to perfection. It is worth all the waiting and Southport parking issues. I would recommend bringing a slightly nicer bottle of red ( or 2). Also, if you cook any beef at home, I suggest that you buy the Chimichurri sauce from the corner store right next door! It is so good and very inexpensive. What is in Chimichurri....

Chopped parsley

Minced Onion

Red wine vinegar

Garlic cloves

Dried oregano

Salt

Pepper

Olive oil

I think there are variation on the amount of each item. Leave me a comment if you would like more information.

Location:

3767 North Southport Avenue

Chicago, IL 60613

(773)477-5466

Roasted Red Pepper Tilapia

Fillet of Tilapia ( or any other fresh white fish)

Feta
1 Roasted Red Pepper
Orange zest (tsp per fillet of fish)
Lemon pepper

Salt (tsp per)
Black Pepper (tsp per)
Olive Oil

Preheat oven to 375º F

To start place red pepper on open flame. Yup, that means right on top of the stove. The skin on the pepper will begin to burn, it will turn black. You want the whole pepper to be evenly "roasted". To do this you must turn it with a tongs or fork on the flame. Take it off and put it in a brown paper bag, (IMPORTANT: this makes your life easier). Set aside.

Place Tilapia on baking sheet and splash with olive oil on both sides. Sprinkle each fillet with feta! Lightly zest orange. (If you don't have a zesting tool use a sharp knife or fork)

Place baking sheet in oven and let 'er go!

After a few minutes sprinkle lemon pepper, black pepper and salt on both sides of fillet.

Take red pepper out of bag and run under cold water, the skin of the pepper should just come off, cut pepper into small strips and you should be all set. On top of fish.

After baking the fish for about 8 min or until the feta has turned a toasted tan on top.

Serve with greens and a nice baguette mmmm...

This is a nice light tasting fish, to much of the orange zest can be over powering, yet the acidity and the flavor is perfect to accent its light fish taste.

Corn Chowder

3 corn cobs ( boiled for 8 or until tender and then cut of cob) substitute: 3 small cans of corn

1/2 package of cream cheese
1 Cup of milk
2 Cups of chicken stock or vegetable stock
1/2 lb. green beans (cut into thirds)
3 cloves of garlic (crushed)
3 Tb. Extra virgin olive oil
5 sprigs of thyme
Flat leaf parsley
2 tsp. dried shallots
1/4 stick of butter
1 tsp. salt and more to taste
1 tsp. fresh black pepper
1 tsp. red pepper flakes
1 small pinch of white pepper

Mix all ingredients together in large skillet on med heat, stir occasionally. Keep eye on it, since it should not come to a boil. Once it is close to a boil let simmer and stir occasionally. Once 1/16 of it has evaporated and green beans are tender (about 45 minutes) add 1/4 cup flour and whisk in rapidly, to avoid clumps.

I really enjoy this soup just as it is, others might recommend adding chicken, but I would say see what you think first. Serve with crackers and enjoy the benefits of this bountiful earth!

Arugula! Arugula! Arugula!

Whenever I say the word, arugula, I want to chant it over and over again. Most often arugula is used in salad dishes and other great dishes as simply a garnish! I love its peppery background taste! It is truly a blessed vegetable. I thought, how can we make it stand out on its own? How do you make it shine brightly in a dish or more than one dish. I love pesto, so I said to myself humm..."Arugula Pesto":

1 lb. arugula
1 c. cashews
1 tsp. salt ( sea salt)
1/2 c. olive oil

Puree.

So, what can you do with it?

Dressing
Add to apple cider vinager, water and more olive oil for a great salad!

Sandwich
Spread on bread or mix with mayo!

Use any way you would use pesto, you cannot go wrong.

It lasts in the refrigerator for about a week and you may freeze it for those winter blues!

Carrot Savvy Soup

3 Tbs olive oil

1 bag of baby carrots, sliced roughly

1/2 yellow onion

3 small cheese rinds, (any kind will do)

about 2 oz of ginger cut in thick cubes

1 cup of Chicken or vegetable stock

1/2 half and half

7 dried kaffir lime leaf ( 2 to 3 fresh)

1 tsp. Sea Salt

1 tsp. Pepper

2 tsp. Sumac

Why call this a savvy soup?

Well, I asked myself "what the hell do I do with this bag of baby carrots I left in my fridge and forgot about? Why can I not throw a darn thing away? I know there is a reason for not pitching these silly cheese rinds. They were from the best cheese ever, Truffle Tremor!"

This soup was the reason!

Sauté carrots, ginger, salt, pepper, kaffir lime leaf and onions in olive oil. I recommend using a larger sauce pan. Stir occasionally until carrots are soft. Once carrots are soft add cheese rinds, stirring frequently. Once the cheese rinds begin to melt and stick to bottom of pan, add stock and sumac. Simmer with lid on until soup begins to boil, about 5 min. Add cream stirring constantly when pouring into the hot mixture. Take off heat and let cool slightly. Take out kaffir lime leaf. Puree in blender or with hand blender.

Use sumac to taste! Amazing!

Rainbow Cole Slaw

I'm going to NYC ! I get to see the apple. There are times in my life when I feel more privileged than I can even imagine. I must always remember that I am so lucky to have food on my plate. There are people who have naked plates at all times. Please look at this link, this is a great organization.

http://inspirationcorp.org/

Cole Slaw Rainbow Style

Red Cabbage - chopped into thin slices

Green Onions -chopped into thin slices

Carrot - chopped fine

Cranberries

Mix these together in a big bowl.

Dressing

Apple Cider Vinegar (4 Tb spoons)

Olive Oil (4 Tb spoons)

Mayo (4 Tb spoons)

Juice of One Lemon

Dijon Mustard (1 Tb spoon)

Sugar ( 2 ts spoons)

Hard cheese of your choice ( about 4 - 1 oz. squares)

Puree these together and pour over the vegetables!

Let chill for an hour and serve!

Salt and Pepper to Taste