Tomato Feta Frrrrrriiiiitattattattattattattatta

HEY! Did you know that gouda is good-a, but feta is betta?

LAME!! When someone makes "cheesy" jokes about cheese, that's how you know they have a problem.

I.LOVE.CHEESE. But I'm a dietitian, you say. SCREW THAT. I LOVE CHEESE! I love mozzarella, and brie, and parmigiano reggiano, and comte and paneer and feta. Oh, how I love feta. I also love tomatoes. And creamy dreamy eggs. So I was pretty stoked when I found a recipe that used these three ingredients, it was super easy to make AND I didn't have to make a run to the grocery store! I served this frittata alongside my version of Barley Kale Gratin and I'm *pretty* sure my husband licked his plate afterward. Ladies: you were warned.

How's that for delicious beauty?

Tomato Feta Frittata

Serves 2 as a side, 1 as an entree. (Can be easily doubled/tripled to feed a larger crowd)

(Based upon the recipe in Deborah Madison's "Vegetarian Cooking for Everyone")


3 eggs
1/2 T fresh parsley, minced (could sub with dill, chives, thyme, marjoram, etc)
pinch salt
1 tsp olive oil or butter
1/2 medium tomato, sliced moderately thinly
1/4 C feta cheese crumbles

In a non-stick skillet (or generously oiled stainless steel one) heat olive oil/butter on medium heat. Meanwhile, whisk eggs in a small bowl with salt and parsley. When olive oil/butter is hot, add eggs and stir until they're nearly set. Leave on the stove for 2-3 minute to set the eggs in the bottom of the pan. Place slices of tomato (usually 3-4 will fit comfortably in a small pan) on top and sprinkle feta on top of the tomatoes. Place under broiler for a few minutes to melt the cheese, lightly cook the tomato, and finish the eggs. Slide onto a plate and serve. Best served hot or warm.

Barley Kale Gratin: Soul-Warming Goodness

Let's play a game of word association. If I say "kale" what do you say? If you were a child you'd likely spout something like:

Green
Slimy
Bitter

or, worse:

What's kale?

Now, let me throw "barley" atcha. If you were my brother (much older, mind you), you'd surely say "eeeeewwwww"

SIGH...

Let's try this again, but I'll ask you after you've warmed your bellies with a bowl of Barley Kale Gratin. Seriously. Give it a try. Kids and adults need not be afraid.

Green goodness. Nom nom nom.

Barley Kale Gratin

yields 6 moderate or 8 smaller portions 

(based upon the recipe in Deborah Madison's "Vegetarian Cooking for Everyone")

1C barley
3C water
1 package frozen kale, defrosted (or 1 large bunch cleaned, stems removed, chopped and steamed--see why I prefer frozen!?)
1 medium yellow onion, chopped
3T olive oil
3T flour
~3C liquid (any combination of chicken/veg stock/water and milk)
1 C grated cheese, divided (orig recipe calls for swiss but I used parmesan)

Boil 3 C water in a medium pot and add barley. Simmer uncovered for ~20 minutes until cooked (should be soft yet a bit chewy). Drain excess water if necessary. Meanwhile, prepare fresh kale or defrost frozen kale. Puree in food processor and add to cooked barley. In a larger pot, sautee onions in olive oil on medium heat. When soft, whisk in flour to make a roux (pronounced "roo") which will be used to thicken the sauce. Stir flour/oil/onion for a few seconds to lightly toast the flour. SLOWLY add 3C liquid, whisking vigorously to prevent lumps from forming. Sauce should be thick enough to coat the back of a spoon. If too thick add more liquid, if too thin keep simmering to evaporate more water. Add barley/kale mixture and stir to combine. Once warmed through, turn off heat, add 1/2 C of the cheese and season to taste with salt/pepper. Pour into greased baking dish and top with remaining shredded cheese. Broil for a few minutes until the cheese is melted and bubbly.

This dish is VERY hearty and makes a great meal in and of itself. Or, serve a smaller portion alongside this Tomato Feta Frittata.

Hummus: Scary No More

I don't know about you, but for YEARS I had a fear of making hummus. A FEAR. Irrational, perhaps!? I just thought it was too complicated to make, or required expensive ingredients, or wasn't going to taste good, or...or...BAH! Most of the time I ended up either leaving the job to Sabra (at $4 a tub this wasn't frequent...and btw who the heck gets 8 servings out of one of those things?!?! Preposterous!!) or leave it all together. Such a sad thing, because after searching for a hummus recipe using white beans (aka cannellini, aka white kidney) I come to find that it's actually 1) incredibly easy to make 2) incredibly inexpensive and 3) requires some seriously humble ingredients. Thank goodness for my awesome Cuisineart food processor which makes the task of producing a tub of this filling, wholesome, Middle Eastern staple insanely easy. Good-bye, fear. Hellooooo YUM!

Serve it with crudite (the French word for veggies) for a fab appetizer, or throw in some falafel and/or pita and make it a hearty vegan meal. I typically serve it with raw or nearly-raw (ie lightly steamed/blanched) cut-up veggies like carrot, bell pepper, cucumber, celery, broccoli, cauliflower or leaves of endive or stalks of asparagus if I really want to be fancy schmancy! Hummus makes for a great filling for sandwiches/wraps, and I've been known to make a sandwich with hummus, sliced avocado, and fresh tomato. Throw in some sprouts and you got a party in your mouth!

Hummus is actually quite versatile but whatever you do, DO NOT serve it with fruit. TRUE STORY: Just days after giving birth, I asked my husband for something to eat for breakfast. He comes back with (I kid you not) a plate of hummus and... strawberries. I questioned him and he seriously had no idea why that wasn't a good breakfast. "Hummus is good, and strawberries are good. What's the problem?" Needless to say, I opted for a bowl of cereal instead. MEN! ;)

I digress. Back to the beans. So turns out, making this on your own does require a bit of money up-front. A large jar of tahini (ground sesame seeds, found in the ethnic section of the grocery store), will run you about $10 but the amount of hummus you can make with it and a bag or few cans of beans is INSANELY HUGE. WAY more than three piddly tubs of the store-bought stuff. You're welcome.

The other great thing about hummus (as if!) is that there's a lot of flexibility in the ingredients/proportions. If you find it's not garlicky or lemony enough, add more! If the consistency is too dry, add some water and/or olive oil. If you like it spicy (or not), herby, roasted red bell peppery be my guest! Below is the basic recipe, which can be adjusted as your taste buds see fit. Of course, to make classic hummus you can substitute the white beans with chick peas (aka garbanzo beans/ceci beans)

Hot dang this stuff is delicious!

White Bean Hummus

(based on the recipe from foodnetwork.com)

3 C cooked white beans (2, 15-oz cans or 1/2# dried beans, cooked***)
2-3 cloves garlic
handful of fresh parsley
1/2 tsp red pepper flakes
1 tsp ground cumin
Juice of 1 lemon
1/2 C tahini
olive oil

Throw all of the ingredients in a food processor and whiz until beautifully smooth. Add olive oil (and/or water, even) if the consistency is a bit thick/dry. It should be scoop-able, neither runny nor super chunky. Now, wasn't that EASY?! Throw it in a festive bowl, swirl some olive oil on top with a shake of paprika and BAM!


***Turns out, dried beans are WAY WAY WAY cheaper and lower in sodium than canned beans (duh!) and it's actually not that much of a hassle to prepare a large quantity ahead of time and freeze small portions for later use. The general method to cooking beans that are tender and flavorful is to:
1) pick through them to remove any stones and other debris
2) give 'em a good rinse in a colander/strainer
3) throw them in a pot of cold water and let them soak 6-8 hours (ie overnight)
4) replace the soaking water with fresh water making sure they are covered by at least an inch of water and add several solid pinches of salt
5) bring pot to a boil and lower heat to maintain a simmer. Cook for 20-30 minutes (some beans take longer) or until tender
6) drain, cool and package into small containers/bags to be stored in the freezer

Dairy-Free Carrot Ginger Miso Soup

The other day I looked through my near-empty fridge, belly grumbling, when all I happened upon was some miso paste and old baby carrots that frankly really didn't look appetizing. Not good. I could have just made plain miso soup, but that's boring. Knowing myself (ye who never throws out food and ye who is fairly creative when it comes to cooking), I then remembered this fabulous carrot ginger soup I used to make back-in-the-day. I looked at the carrots, and then the miso. Back at the miso, and then the carrots. I think I heard the Southwest airlines "ding!" go off in my head (I've been traveling waaaaaay too much, obviously), and voila--the soup was born. But wait! There's more! I also happened to have a can of light coconut milk which I thought would add a nice creamy deliciousness to the soup, and boy was I right.

I present to you:

(Dairy-Free) Carrot Ginger (Miso) Soup

1 T powdered ginger

1 T olive oil

1# carrots, peeled and roughly chopped (I use one bag of baby carrots)

2 small/medium onions, roughly chopped (about 2 cups)

2 T miso paste (technically optional, but delicious)

4 C liquid (veg stock, water, or perhaps halfsies with white wine)

2 C water

1 can light coconut milk (technically optional, but delicious)

In a large soup pot, heat olive oil and add onions. Sautee for a few minutes on medium heat until translucent, then add the powdered ginger and miso paste. Cook for another minute or two, add the carrots and cooking liquid. Add enough water to bring the liquid to the top of the vegetables. Partially cover with a lid and simmer for at least 1 hour, until the carrots are very tender. Blend with a stick blender in the pot (one of my most favorite kitchen gadgets!) or let cool a bit and blend in a blender. Once thoroughly blended, add the coconut milk and stir. Season to taste (the miso should add enough salt to season the soup properly).

Serving suggestion: Top with nice ripe slices of avocado and a drizzle of flax oil for an added nutritional boost!

How's *that* for a bowl of beauty and deliciousness?!

White Bean and Tomato Stew

As a Vegetarian Through Poverty (if I can't afford to real [ie organic] meat, I don't eat meat at all), I usually have a fair stash of canned beans in my pantry. A long time ago, I made the more authentic version of this recipe which includes slab bacon, but I omitted the chicken. The bacon lent a beautifully smokey and complex flavor to the dish, but I find that even without it, the beans and stewed tomatoes work really well together. Even such a simple dish has a well-developed flavor, in part due to the stewed tomatoes. If you cook this dish for a few hours (which is highly desired), the beans become very buttery, almost sinfully so.

Broiled Salmon atop a bed of White Bean and Tomato Stew, garnished with Garlic Green Beans.
Very colorful and nutritious!

White Bean and Tomato Stew

recipe loosely based on this one


Ingredients:

2 T olive oil
2 medium onions, chopped
2, 15-oz cans cannellini (white) beans, drained and rinsed
2, 14-oz can stewed tomatoes, with juice

In a medium sauce pan on medium heat, heat the olive oil and saute the onions until soft and lightly browned. Add the beans and canned tomatoes. Simmer on medium-low heat for at least an hour to tenderize the beans and develop a more complex flavor. Serve immediately or refrigerate and reheat a few days later.

This dish is great served with a nice wedge of cheese and hunk of crusty bread!

Chickpea and Spinach Stew, Nina Style

Once upon a time, I was a poor college student (in a sense, I still am...wah wah). As I couldn't afford to eat meat, my main sources of iron were things like dried beans and cooked spinach. One day, I happened upon a recipe in Deborah Madison's Vegetarian Cooking for Everyone called Chickpea and Spinach Stew. I had chickpeas, I had spinach. I had dinner! Woo hoo!

I modified this recipe by using frozen chopped spinach and canned chickpeas, because they saved on time, were very inexpensive, and I already had them!

Chickpea and spinach stew with garlic mayonnaise and broiled tilapia make for a very satisfying meal!

Chickpea and Spinach Stew 

(based on the recipe by the same name by Deborah Madison)

• 2 tablespoons extra virgin olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 pinches red paper flakes

• 1 teaspoon dried rosemary

• 1/4 cup chopped fresh parsley (or 2 T dried parsley)

• 1 cup peeled, diced tomatoes, fresh or canned (I use 1 can diced tomatoes, with liquid)

• 2 (15-ounce) cans chickpeas, drained and rinsed

• Salt and pepper to taste

• 1 bag frozen chopped spinach

• Garlic Mayonnaise (add minced garlic to mayo to taste)

In a large saute pan, heat the oil over medium high heat. Add the onion, garlic, red pepper flakes, rosemary, and parsley. Saute for 2 minutes, then lower the heat to medium and cook, stirring frequently, until the onion is soft, about 12 minutes. Add the canned tomatoes, chickpeas, and frozen spinach. Cover and simmer for 15 minutes; season with salt and pepper. Serve in pasta plates, add a dollop of garlic mayonnaise to each, and garnish with fresh parsley (if desired). (The mayonnaise sounds strange, but it adds a nice hearty consistency to the dish and is really delicious--try it!)

PS: This dish is even better the second day! As such, it can easily be prepared a few days in advance and reheated. It is a great entree, or a wonderful accompaniment to broiled or grilled fish.

Vegan French Apple Tarte will Tantalize your Tastebuds

French food sans animal products doesn't exist, right? I mean, the base of any good French dish is usually butter, or cheese, or milk/cream...so when March 14th (3/14) rolled around a few weeks ago, I set out to celebrate Pi Day by making (what else??) a PIE. I wasn't so certain I was going to be able to stick to my vegan-for-Lent diet that day. Luckily, I was proven wrong. Not only was this one of the most beautiful French Apple Tartes I've ever made, it was also the most delicious--and completely dairy-free. The crust itself was simply DIVINE, but the filling and beautiful concentric circles of caramelized apples on top put this pie at the top of my list to make again.

Vegan French Apple Tarte

Is this not the most beautiful thing you've ever seen?!

Ingredients:

For the crust (based on this recipe)

1 1/2 C flour

1/2 tsp salt

2 T sugar

1/2 C oil

2 T non-dairy milk (I used almond milk)

In a large bowl, mix all ingredients. Pat into pie plate (I used a removable-bottom tarte pan). Prick with a fork and par-bake in a 400 degree F oven for 10 minutes.

(PSST: this is the most fabulously easy and divinely delicious pie/tarte crust recipe I think you will EVER come across. Keep it handy!!)

For the filling (loosely based on this recipe)

6 large apples, cored and sliced (peeling is optional)

4 large apples, peeled, cored, and thinly sliced (reserve for the top)

1/2 C raisins (optional)

3/4 C maple syrup

2 tsp lemon juice

2 tsp ground cinnamon

3 T cornstarch

1/2 C water (or apple or orange juice)

In a skillet, cook apples with raisins, syrup, lemon juice, and cinnamon until apples start to release their juices. In a small bowl, dissolve cornstarch into water/juice. Once apples are starting to turn soft, add cornstarch slurry. Continue to cook until the mixture is very thick, but not globby. If it is to runny, continue to cook to evaporate more water. If mixture is extremely thick, thin it out with a little water or juice. Once mixture is to desired consistency and apples are almost completely cooked, remove from stove. With a potato masher, mash the mixture until it turns into a thick chunky apple sauce. Cool the filling until it is room temperature.

Once filling is cooled, pour into par-baked pie crust and smooth out the top. Take thinly sliced apples and arrange in concentric circles on top of filling. Brush apples with non-dairy milk and sprinkle liberally with granulated sugar (or thin out a bit of apricot jam and glaze the apples with that). Bake in oven at 400 degrees F for 30-40 minutes, until crust is light brown and apples are caramelized. If after 40 minutes the apples on the top aren't caramelized sufficiently, turn on the broiler for a few minutes (be careful--they will burn easily!)

Once baked, cool to room temperature. Serve with (soy) ice cream on the side and enjoy a delicious Pi Day treat!

Try some Dairy-free Broccoli-Rice Casserole (with Tuna) to Warm Your Spirits!

Since I "went vegan" for Lent, I've had to come up with some rather creative dishes that are satisfying, but don't rely on dairy for that illusive "umami" flavor (oh, cheese, how I miss thee). When I came across this dish I was rather skeptical. I mean really--dairy-free broccoli rice casserole? That's gonna taste good?? Since I grew up eating this type of dish, whose base was prepared with a can of condensed (what's that?) cream of mushroom soup, I didn't have a lot of faith the coconut milk was going to suffice, but much to my surprise it turned out to be incredibly yummy! My beau agreed! Ok Ok so I may have cheated by adding some canned tuna, but hey there's nothing wrong with eating fish--it's dolphin-free dontchaknow.

Dairy-Free Broccoli-Rice Casserole (with Tuna)

Recipe loosely based on this one

1 head broccoli, chopped (frozen is OK, defrosted)

1 T olive oil

1 T flour

1 C low-fat coconut milk* (or unsweetened non-dairy milk)

1 C vegetable broth (or water)

1/4 tsp nutmeg

1/4 tsp dry mustard

1/4 tsp dried thyme

Salt & pepper, to taste

2 C cooked white rice (brown is OK)

2 cans tuna, drained (optional)

Chile powder/paprika to sprinkle on top

*coconut milk is NOT the same as coconut water!

Preheat oven to 400 degrees F.

In a steamer or microwave, steam the broccoli until crisp-tender (if using frozen, defrost--no need to steam). In a saute pan, heat the olive oil. Whisk in the flour to make a roux (thickening agent for the sauce). Keep whisking for 30 seconds or so to cook the flour. Slowly add in the coconut milk and water, whisking constantly to prevent lumps. Whisk in the spices and season to taste with salt and pepper (if the rice isn't seasoned, add extra salt to the sauce). The sauce should be thick enough to coat the back of a spoon, but not super thick else the casserole will be too globby (yes, that's an official term).

When the sauce is at the adequate consistency, stir in the rice, broccoli, and tuna (if desired). Pour into a greased baking dish and sprinkle the top with chile powder or paprika for color. Bake in oven for 15-20 minutes, until bubbly and sufficiently browned on top.

Veggie Burgers with Avocado-Yogurt Spread

Every once in a while I come up with a brilliant (culinary) idea. This one happened to involve some avocados that were not so pretty, but I didn't have the heart to throw out (er, compost). Very little food goes to waste in my house, so I was happy to come up with this nice little trick to save the day!

This idea came about while I was on a fairly strict vegan diet during the Catholic season of Lent. So, where I could have easily used regular plain or plain Greek yogurt to make this spread, I opted for a bit of the plain soy yogurt I had in the fridge.

Veggie Burgers with Avocado-Yogurt Spread

Ingredients:

Veggie burgers of choice (I'm partial to the Dr. Praeger's California Veggie Burgers at Whole Foods and Trader Joes)
Buns of your choice (my new favorite are the Sandwich Thins)

For the spread:
1 not-so-nice-avocado
2 T soy yogurt (or regular yogurt, greek yogurt, or even mayonnaise if you insist)
2 tsp lemon juice


Prepare your veggie burgers as normal. In a small bowl, mash the avocado into a smooth puree and mix in the yogurt and lemon juice. Spread the um... spread... on the bun, and enjoy! This is a nice, healthy cholesterol-free alternative to mayonnaise!

By the way, these burgers went great with my Mashed Sweet Potatoes and Balsamic-Glazed Brussels Sprouts!

Mashed Sweet Potatoes with Coconut Milk

Ever wondered how to "spice up" your standard mashed potato? Try using sweet potatoes, for one! And if you're in a *really* creative mood, and/or you're looking for an easy way to limit animal products in your diet, throw some coconut milk into the mash instead of the standard butter and milk... and then wait for the chorus of "Mmmmmmmmm"'s around the dining table.


Sweet potatoes are an incredibly healthful (and fun! and delicious!) alternative to the (sometimes boring) white potato. They are LOADED with beta-carotene which converts to Vitamin A in the body. Scrub these potatoes well and keep the skin on so you can get extra an dose of fiber.

Mashed Sweet Potatoes with Coconut Milk & Cinnamon

2 # sweet potatoes, cut into cubes (keep the skin on)

1/2 C low-fat coconut milk*

1/2 tsp ground cinnamon

salt & pepper

*coconut water is NOT the same as coconut milk!

In a pot, boil the sweet potato cubes until very tender. Discard the water, but return the potatoes to the pot. Mash well, then add the coconut milk, cinnamon, salt, and pepper. Serve immediately.

With its Caribbean flare, these potatoes would be great with something like jerk chicken, or even as a healthy side for your standard roasted turkey dinner at Thanksgiving! Along with my Balsamic-glazed Brussels Sprouts, it was a great addition to a nice hearty veggie burger dinner.

Balsamico Brings out the Beauty of Brussels Sprouts

"But Moooooo-oooooo-mmmmm!!! I HATE brussels sprouts!!" I hope and pray my (future) children will never utter these words. If I prepare them this way, they probably won't. Why? Because they're buttery and sweet and caramel-y bundles of deliciousness, that's why. That's right, parents: when veggies are cooked properly, that is when they look and taste delicious, kids *will* gobble them up. I guarantee* it.

This recipe is so ridiculously easy, and (did I mention?) delicious! As there are few things worse than an under-cooked brussels sprout, the high-temp roasting technique really brings out the natural buttery-ness (yes, that's a word) of the vegetable, in a very short amount of time. The balsamic helps the sprout to brown nicely, adding a delicate contrast between the savory nature of the sprout and the caramelized sugars in the vinegar. Oh, and by the way, brussels sprouts are a great source of Vitamin C!

*Nina the Frugal Foodie is not responsible for vegetables left on the child's plate. But she is a strong believer that if you cook them properly, the kids will learn to like them. Also, parents: model good behavior. If you love veggies, odds are that your child will eventually love them too!

Balsamic-Glazed Brussels Sprouts

These delicious caramelized beauties are what brussels sprouts are supposed to be like!

Ingredients:

1 # Brussels Sprouts, outer leaves removed, stem trimmed, cut in half

2 T Balsamic Vinegar

2 T Olive Oil

Salt & Pepper

Preheat oven to 400 degrees F. 

Trim the sprouts and cut in half length-wise from top to bottom (yes, I will be the first to admit this does take some time). Once this is done, this recipe comes together so quickly! (Hint: the prep can be completed days in advance)

In a medium sized bowl, add the vinegar. While whisking, drizzle in the olive oil, basically creating an emulsion (think: salad dressing). Season liberally with salt & pepper, and toss the sprouts in the dressing. Pour them into a baking sheet, cut-side down. Cover the sheet with aluminum foil and roast in the oven for about 20 minutes, or until the sprouts are fork-tender. These buttery caramel-y green jewels of perfection are ready to be eaten immediately.

Salade Nicoise--Simply Satisfying!

I have many hurried evenings due to my insanely busy schedule, so one night I literally had 15 minutes to whip up something "vegetable-y" since I was way below my daily goal for fruits/vegetables. After a quick look in my produce bowl, fridge, and freezer, I knew exactly what I was going to make: a very simple and extremely quick salade nicoise.

The classic Salade Nicoise is a "salade composee" (composed salad) as opposed to the more common "salade mixte" (mixed salad). It typically consists of tender French green beans called haricots verts artfully arranged with boiled red-skinned potatoes, tomato, tuna, nicoise olives, and hard-boiled egg, all dressed with a simple vinaigrette. I had all of the ingredients minus the nicoise olives and potato, but I had suitable substitutes of kalamata olives and sweet potato. I have to say, this was an extremely satisfying dinner that looked beautiful and was incredibly simple to make!

What I Used for Inspiration:

Frozen French green beans (haricots verts)

Wrinkly old sweet potato (yum! haha)

Just-on-the-cusp-of-funky tomato

Salade Nicoise

(2 small servings or 1 large entree)

1 C frozen (or fresh) French green beans, steamed until crisp-tender

1 tomato, funky spots cut off, and sliced in wedges

1 can tuna, drained and mixed with dijon mustard and mayonnaise

1 small sweet potato, steamed, peeled, and cut into thick slices

1 hard boiled egg, sliced

6 kalamata olives

1 T Vinaigrette dressing

Arrange the various vegetables and tuna on the plate as desired, and dress with the vinaigrette. Would make a lovely meal if paired with some nice crusty bread and a glass of wine. Bon appetit!

Superbly splendid scones!

I can't help it. I love a lot of things. I love daffodils, sunshine, kitties, boys...stuff like that. But there are very few things that I absolutely adore. I adore France, I adore food, and I *adore* British movies/tv shows. Lucky me, I recently discovered Downton Abbey on PBS, and what better to pair a fabulous drama with a fabulous friend with which to watch! Well actually...the magic happens when you pair a fabulous British drama with a fabulous friend and a fabulous little "tea time" get-together. So when she and I made a date to watch the first few episodes, it was a given that tea, scones, and tiny little sandwiches would be invited to the party.

My friend was gracious enough to provide the tea and tiny little sandwiches, and it was my task to make the scones. Remembering a pretty epic recipe my good friend from college used to make (quite frequently, I might add), I whipped up a batch and O...M...G... did it bring back wonderful memories!

I'm going to warn you: these are dangerously good, and unlike most scones you have ever had. Neither dry nor overly sweet, these scones are surprisingly moist and tender, and with just a hint of sweetness. While I couldn't find the exact recipe, I modified the one my friend sent to me based on my memory of her making them at college.

So by all means, turn on the oven, put on a pot of tea, fire up Netflix, and enjoy a little taste of Britain :)

Superbly Splendid Scones

(loosely based on the recipe found here)

Ingredients

3 C all purpose flour

2 1/2 tsp baking powder

1/2 C sugar

1/2 tsp baking soda

1 tsp salt

3/4 C butter, melted

1 cup milk (whole or 2%)

1/2 C raisins

1 T white vinegar

Preheat your oven to 450 degrees F and line a baking sheet with parchment paper (or spray baking sheet with non-stick spray).

In a microwave-safe glass measuring cup (or a small pot on the stove) heat the milk to nearly boiling with the butter and raisins. Let the raisins steep in the milk until it cools to room temperature (it'll plump them up nicely). Add the white vinegar to the mixture to sour the milk--it'll chemically react with the baking soda to make a nice tender, fluffy scone.

Meanwhile, in a large bowl sift together the flour, sugar, baking soda, baking powder, and salt. When the milk mixture has cooled, add to the flour mixture and stir gently just to combine. The mixture will be pretty wet, not like most scones. Using a tablespoon, drop the scones onto the baking sheet. Bake for 12-15 minutes or until lightly brown. Serve with clotted cream and jam.

Winter squash soup with cinnamon cream: warms body and soul!

Well, my friends, winter has arrived! In San Francisco that means cold rain, but I'll take that over frigid blustery NY snow any day! On a chilly December day what's better to warm the body and soul than cozying up to a nice creamy (without the cream) bowl of squash soup? (well, maybe a bubbly pot of cheese fondue...but this runs a close second!)

Loaded with beta carotene, winter squash is the low-calorie high-fiber good-for-you base for this soup. The addition of potatoes adds a bit more substance and when pureed lends a nice silky creamy texture, without the addition of any dairy products. I was inspired to make this soup from a recipe I found in one of my French cookbooks I bought last time I was in Paris. While I had to do a little work to translate the quantities and directions (why can't we use the metric system in the US!? it would make life so much easier!), this soup turned out perfectly. Just ask my friends with whom I shared this meal. Miam miam!! (yum yum in French) :)

Bon appetit!

What I Used for Inspiration:

Winter squash

Potatoes

Winter Squash Soup with Cinnamon Cream

(Soupe au potiron et creme a la cannelle)

Serves 4 as a main dish

For the soup:

1 T olive oil
1 medium yellow onion, diced
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
2 lb butternut squash, cut in cubes
2 medium potatoes, cut in cubes
2 C water
1 1/2 C vegetable stock
1 2" piece of orange zest


For the cinnamon cream:

1/2 C heavy cream
1/2 tsp ground cinnamon

Heat the olive oil in a large soup pot. Saute the onion and garlic until transparent. Add the spices and toast in the oil until they release their aroma. Add the cubes of squash and potatoes, water, vegetable stock, and orange zest. Liquid should cover the vegetables--if it does not, add some more broth or water. Bring to a boil; lower the fire, cover the pot, and simmer for 20 minutes.

Meanwhile, beat the heavy cream and cinnamon with an electric mixer until stiff peaks are formed (or whisk by hand--it doesn't take that much work and is kind of fun!). Set aside.

Puree the soup either in a blender or in the pot itself with a submersible blender (one of my favorite kitchen gadgets!)

You can make the soup ahead of time and store in refrigerator or freezer, but be sure to re-heat thoroughly before serving. Top with a nice dollop of cinnamon cream and enjoy!

Winter squash soup with cinnamon cream

Reduced Guilt Carrot Cupcakes

Let's face it: no one likes a low-fat baked good that tastes like cardboard. So when I set out to make these cupcakes as a thank-you to the people at Good Guide (with whom I interned for a few weeks--you can read more about my experience here) I had to make something delicious yet relatively healthy--gotta impress people, afterall! In an effort to make these cupcakes healthier without sacrificing flavor in the slightest, I employed a few tricks of the trade.

For most cake recipes you can use the following tips with amazingly good results!

--replace some of the white flour with whole wheat flour (ideally ww pastry flour)

--replace half of the oil or melted butter with unsweetened applesauce (will not work if the recipe calls for softened or cold butter)

--cut the sugar by a third (you most likely won't notice a difference at all!)

And for the classic cream cheese frosting:

--low-fat cream cheese (aka neufchatel--damn those French!) tastes just as good as the full-fat version, but with 1/3 less fat and way less calories--a win-win for everyone!

This following recipes are based on those found in The America's Test Kitchen Family Cookbook

Reduced Guilt Carrot Cupcakes with Cream Cheese Frosting (frosting recipe follows)

1 1/2 C all-purpose flour

1 C whole wheat flour (ww pastry flour is preferred)

1 1/4 tsp baking powder

1 tsp baking soda

1 1/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp salt

4 large eggs, at room temperature

1 C granulated sugar

1/2 C packed light brown sugar

3/4 C vegetable oil

3/4 C unsweetened applesauce

1 lb carrots, grated

Adjust the oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 9" x 13" cake pan with non-stick spray (or line cupcake pan with liners). Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.

Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 1 minute. While whisking, slowly add the oil and applesauce until the mixture is thoroughly combined and emulsified, about 1 minute. Whisk in the flour mixture until no streaks of flour remain. Stir in the carrots.

Pour the batter into the prepared pan (or cupcake liners) and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, about 35-40 minutes, rotating the pan halfway through baking. Cupcakes will take about 15-18 minutes depending on your oven.

Let the cake cool completely before frosting.

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Low-fat cream cheese is one of those rare dairy products that I think tastes just as good as the full-fat version. So go right ahead and swap out regular cream cheese for the low-fat one, called neufchatel cream cheese. Your love handles will love you for it!!

To make a silky smooth frosting, it is super important to let the cream cheese and butter sit out at room temperature or about an hour. If either ingredients are even slightly cold, they will make a lumpy frosting.

Reduced Guilt Cream Cheese Frosting

8 ounces neufchatel (low fat) cream cheese, softened

4 T unsalted butter, softened

1/2 tsp vanilla extract

1 1/4 C powdered sugar

Beat the softened cream cheese, butter, and vanilla until smooth. Add powdered sugar and continue to beat until smooth, scraping down the bowl as needed.

When the cake/cupcakes are thoroughly cooled, frost with cream cheese frosting and enjoy this classic combination!!

These are the special Good Guide-approved "perfect 10" cupcakes I made--so fun and totally delicious!! :)

Thank God for Leftovers

The last post referenced the fantastic monthly family dinners my friends and I have been putting on--such a great time of yummy food, storytelling, and laughing!

The fabby Miss Abbey hosted this last time and prepared a delicious squash risotto--she was concerned because the texture was more dense than she had wanted, but I didn't care--the flavor was fantastic! So delicious, in fact, that I was happy she had made a huge recipe--I got to take home some leftovers :) My other friend Michael brought a incredibly delish Asian-inspired cole slaw that I will most certainly enjoy later this week.

Abbey gave me a big container of the risotto, and my brain started churning. I remember my mom taking left-over rice and mixing in egg, bread crumbs, veggies, and herbs and making some version of rice croquettes (basically fried balls or patties of rice). I stared at the risotto in the container and thought, oh yeah that's gonna be good. After surveying my fridge I ending up throwing in a bunch of things that needed to be used up (in true Frugal Foodie fashion)--and made some delicious Risotto Croquettes.

I was also inspired by a cucumber in my fridge that had been in there for far too long to admit to...and some radishes that I had been meaning to eat for a long time as well. In my run of frugality, I turned those items into a delicious Cucumber Radish Salad with Creamy Yogurt-Dill Dressing.

What I Used For Inspiration:

For the croquettes:

Leftover Risotto

Mushrooms

For the salad:

Cucumber

Radishes

Greek yogurt

Risotto Croquettes

3 C leftover risotto (or equal amount cooked rice)

10 oz mushrooms, finely chopped

3 cloves garlic, minced

1 egg

1 T dried parsley (or 1/4 C fresh minced)

Parmesan cheese

Salt and pepper to taste

Olive oil for frying

In a pan, saute the mushrooms and garlic until soft (throw in some onion if you want, too!). In a bowl mix the risotto, mushroom and garlic with an egg, parm cheese, salt and pepper. The mixture should be firm enough to form into a patty and hold its shape. If it's too loose, add some breadcrumbs.

In a frying pan heat up some olive oil. Divide the rice mixture into small balls and flatten them out into patties. Fry on medium heat until nicely browned on both sides. Serve immediately.

Cucumber Radish Salad with Creamy Yogurt-Dill Dressing

1 English cucumber

6-8 large radishes

1/2 C plain greek yogurt

1 T mayonnaise or sour cream (optional)

2 tsp dried dill

1 clove garlic

1 tsp lemon juice

salt and pepper to taste

With a food processor (using shredding attachment) or box grater, grate cucumber and radishes. Put in strainer and squeeze out as much liquid as you can. Finely mince or grate garlic using a microplane and put into bowl. Mix together with yogurt, mayo (or sour cream), and lemon juice. Add drained cucumber/radish and season with salt and pepper to taste.

This combination actually made for a pretty satisfying meal! The contrast between the warm crispy rice croquette and the cool, creamy cucumber salad was quite delicious. While the radishes don't impart a very strong flavor to the dish, the little specs of red make the salad look beautiful. A little creativity goes a long way in my kitchen! I hope this inspires you to take a second look at and revamp those left-overs instead of (God forbid!) throwing them out.

Vegan Chocolate Deliciousness

My friends and I have come up with a brilliant idea--we are all super busy working professionals or students...or both for the unfortunate of ones of us...yet we've committed to having a family dinner once a month, rotating at whose house the dinner will be prepared. It's a fantastic idea to sample each other's unique twists on the cuisines of the world and of course to catch up and have at least one relaxing evening per month :)

I must be pinned as the dessert lady because every time I'm asked to provide something sweet. This past Saturday's meal was no exception--however I was so busy during the day that I had less than an hour to make something--EEK, right?! Nope, I knew exactly what I was going to prepare--it's quick (5 minutes to make, 25 minutes to bake), easy (uses ingredients most everyone would have in their pantry), and absolutely delicious--so moist and chocolately with the perfect amount of sweetness!

Don't be scared by the name, now :) Try it once and I promise you you'll never make a regular cake (or a box mix..eeeew) again.

Deep Chocolate Vegan Cake

(adapted from Moosewood Restaurant New Classics)

1 1/2 cups unbleached white flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or chilled brewed coffee (or chilled espresso diluted with water)

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until the batter is smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.

Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry.

**You can very easily use the batter to make cupcakes. Just reduce the baking time to 12-15 minutes**

The cake is so delicious on its own, but feel free to top with homemade frosting or serve with (homemade) ice cream as we did :)

Chimichurri to the rescue!

Chimichurri sauce, some say, is credited to the Argentinians. Venezuelans may argue it's their brilliance, however Mexicans try to steal the glory and claim it originates from their homeland. Personally I don't care who first thought of combining herbs like cilantro and parsley with lime (or lemon), olive oil, and vinegar. This incredibly zesty condiment is pretty darned GOOD and has made several appearances in my kitchen of late!

Photo credit: laylita.com

I made some of this deliciousness the other week by blending left-over cilantro, parsley, salt, garlic, vinegar, olive oil, and lime juice until smooth--a great way to use up herbs that are looking kinda sad!

Here's the basic recipe I used as a guideline:

Chimichurri Sauce

(makes about 1 1/2 cups)

1/4 cup olive oil

1/2 cup red wine vinegar

3/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh lemon or lime juice

6 large cloves garlic, chopped

Chimichurri is most commonly served on top of grilled meat or fish. I used some of it to adorn a delicious steak I had cooked for dinner one night, but after about a week in the fridge, there was still a lot of sauce leftover. Of course I couldn't bear the thought of throwing it out, so as I was thinking of what to do, I came up with a brilliant idea--if it goes well on top of meat, why not inside! Voila: Nina's Chimichurri Burger was born! I decided to use lean ground turkey breast, as it's high in protein and very low in fat (99% fat free).

Chimichurri Turkey Burgers

3/4 C chimichurri sauce (save about 2 T and mix into greek yogurt or mayonnaise for a tasty condiment!)

1 20-oz package ground turkey breast (can use chicken or lean beef instead)

To make the burgers, simply mix the chimichurri sauce into the meat and let it rest for at least a few hours (preferably overnight) in the fridge so the flavors can meld. No need to add extra salt, as the flavor of the sauce is perfectly seasoned. Remove from fridge, form into 4-oz patties and cook on a grill or stove. These burgers are incredibly juicy and flavorful, I was pleasantly surprised!

I suggest serving on a nice hearty (multi-grain if available) toasted bun topped with lettuce, a thick slice of sun-ripened heirloom tomato, and some of that chimichurri mayo/greek yogurt!

Now THAT'S a burger!!!

Pass the Prego! Non grazie.

I don't think I will never understand why the most popular brand of "tomato sauce" (in quotations for added effect) in America is called "you're welcome" in Italian--which is what "Prego" means. To me, it should be called "Non, grazie--no, thank you!" This "tomato sauce," in my humble opinion, is a travesty to authentic Italian cooking--it's the Olive Garden version of neighborhood trattorias lining the streets of Florence, it's the Wonder bread of artisanal Parisian baguette--simply put, a mere carcass (by look and taste), a shadow, of what it could be, what is should be. I admit I'm terribly spoiled, having been raised on homemade tomato sauce usually made from homegrown tomatoes. But I did have to eat Prego once in my life, and I will never forget the horrible taste of that pasty, disgustingly sweet (why do they insist on adding high fructose corn syrup?!), unnaturally thick, absolutely wretched red goo clinging to my pasta. It was simply unworthy of my tastebuds.

Yes, I'm a food snob.

Don't hate. Appreciate.

The top two reasons why people insist on buying jarred sauce are because "it takes too long to make" and "it's too difficult." What a misconception! For in a mere 15 minutes (the time it takes to boil water and cook pasta--or order and wait for delivery if you're that kind of person) and with four easy to find ingredients, you can be well on your way to naturally sweet, tangy goodness that will make your pasta sing! And heck, why not bust out with your own aria or two--or just leave it up to Pavarotti. And of course, if you have the time, there simply is nothing like a pot of tomato love that has simmered for 3 hours--the rich flavor of slow cooking just cannot be synthesized in 30 minutes (take that, Rachael Ray!).

I admit I do on occasion buy jarred pasta sauce, especially when tomatoes are out of season. And I am known to bring back 6 jars of my favorite over-priced sauce from a little store in Manhattan each time I go to visit--shameful, I know. But lucky for me, tomatoes are in season at my farmers market and the extra ripe ones were on clearance! Can't beat this deal---a big pot of organic sauce for $5! You can thank me later ("Grazie, Nina!"), and I'll be sure to respond with an enthusiastic "Prego!"

Grazie! (a more suitable name for authentic Tomato Sauce)

What I Used For Inspiration:

Extra ripe tomatoes from the market ($1/lb!!)

Basil that was about to go bye-bye

Ingredients: (makes a LARGE pot of sauce--feel free to scale down)

2 large onions

6-8 cloves of garlic (or 2 cloves of elephant garlic)

5 lbs tomatoes

1 C packed fresh basil

Check out this elephant garlic I bought!! One clove was like 4 times the size of my thumb nail! (and surprisingly not pungent--don't think I'll buy again)

Directions:

Roughly chop onions and garlic--they'll be pureed later. In a large sauce pot, heat up some olive oil. Add onions and garlic and cook on medium-low heat until softened.

Roughly chop the tomatoes and basil, and add to the pot! What beautiful colors!

Cover and let simmer for at least 30 minutes (or if you have the time, cook for a few hours on low heat--Nonna was right, it does make a difference)

When the tomatoes are sufficiently squishy...time to blend!

One of the best things God invented was the hand-held stick blender. Of course you can blend in a normal blender, but this is WAY more fun--you can blend liquids right in the pot without dirtying another dish!

Once thoroughly blended, season to taste with salt and pepper. Because most of my tomatoes were the yellow variety, my sauce has a pretty orange color and tastes more mild than if I had used all red tomatoes. And as a side note, because of the more mild flavor it could totally pass as tomato soup. HA!

Buon appetito!!