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!!

Broccoflower puree!

Once upon a time I was a nanny for a very wealthy family in NYC. I learned a lot of things during those nine long months...a lot...and that's where my story will end.

This is a twist on something I used to make for the family because the husband I worked for was on a low-carb diet. I have to admit I was skeptical at first, but it is quite good--extremely simple yet incredibly satisfying! I remember reading in his low-carb cookbook about "faux mashed potatoes" which is essentially pureed steamed cauliflower. With its look and texture similar to mashed potatoes, it seemed to satisfy his craving for the carby goodness while being virtually calorie-free and packed with vitamins and fiber.

I made this several times with just cauliflower and thought it was kind of bland. So realizing broccoli was part of the same family, I thought let's throw some of that in and see what happens! I'm glad I did--the flavor is more distinct and now it's even more nutritious.

Broccoflower puree

Ingredients:

Broccoli

Cauliflower

Garlic

Salt and pepper

Butter (optional)

In a large pot or steamer, steam broccoli and cauliflower florets and whole peeled cloves of garlic (as many as your heart desires!) until the vegetables are soft. Puree all together in a food processor until smooth and season with salt and pepper. For added decadence, throw in some olive oil or butter, although I find the puree perfectly satisfying as is! And at 25 calories/half-cup it's an extremely fiberlicious low-calorie accompaniment to your meal.

Looks strange, tastes great! :)

Stewing Up A Storm!

What I Used for Inspiration:

Half-empty bottle of red wine

Frozen beef that was on the verge of getting funk-ay

Mini potatoes

This weekend I definitely "stewed" up a storm in my kitchen--I decided to clean out my freezer and any odd bits from my fridge to make space for new groceries. I made one dish with chicken, spinach, and this "brown rice on steroids" called Wehani--it's seriously the most delicious brown rice I have tasted!! Highly recommend.

But the piece de resistance was the beef stew (a la boeuf bourguignon) that I made last minute and tasted deeee-licious! The beef tenderloin I had in my freezer (that had been there for too long to admit haha) and the half-empty bottle of red wine sitting on my counter (for also too long to admit) were screaming at me-- "beef stew!! beef stew!!" What, doesn't your food talk to you!? I luckily had a bag of mini red potatoes that needed to be cooked as well as onions, baby carrots, cherry tomatoes I had just purchased at the market, and chicken broth I had just made from leftover rotisserie chicken bits--the making of a grand pot of beefy goodness.

Beef Stew Frenchy Style :)

Ingredients:

1/2 bottle red wine + 2 C chicken broth (or one whole bottle of wine if you're so inclined)

1 lb beef (roast, tenderloin, whatever you have) cut into 1" cubes

2 small or 1 large onion, cut into chunks

4 cloves garlic, sliced in half

1/2 lb baby carrots (or large carrots cut into chunks)

8-12 oz baby potatoes (or large potato cut into cubes)

1 pt cherry tomatoes (or one small can canned tomatoes or large tomato cut into chunks)

1/2 tsp dried rosemary

Why yes, I most definitely bought the wine because of the big yellow smiley on the bottle. I'm a sucker to the marketing machine :) (but it did taste good!)

In a large pot (thank God for my Le Creuset!), saute the onions and garlic until soft; add carrots

Add the cubes of beef and then the potatoes and tomatoes. Sprinkle in the dried rosemary.

Now comes the fun part: pour in the chicken broth and/or red wine

Cover and simmer on low for 1 hour. Remove cover and check consistency of the stew:

If the stew is very liquidy: Let simmer for another hour uncovered.

If the stew is slightly thick, keep covered and simmer for another hour, making sure there's enough liquid so it doesn't burn.

In the end, the stew should be fairly thick and the meat fork-tender.

Dish up a hearty serving of this one-pot meal, serve with some crusty baguette and a stiff glass of wine and be ready to savor one heck of a dinner! (although it tastes even better the next day)

Blueberry Bran Muffins: delicious and fiberlicious!!

What I Used for Inspiration:

2 near-empty boxes of seriously stale cereal

I've had two near-empty boxes of cereal sitting in my pantry for a loooooong time (cheerio-esque and ode to raisin bran). I absolutely hate throwing food out (duh!), so I kept holding onto them until I had inspiration to turn them into something delicious! Today was the day--I remember my mom making some bran muffins from bran cereal, so I thought ok let's try something similar with what I have!

After a quick search online, I found this recipe and decided to give it a try. I'm glad I did! These muffins are low in fat, full of fiber, have just the right amount of sweetness, and are just plain yummy!

Blueberry Bran Muffins

*recipe adapted from the Cheerios Muffins available at www.mrbreakfast.com

yield: 12 muffins

2 cup Cheerios or similar cereal

1 and 1/4 cup all-purpose flour

1/3 cup packed brown sugar

1 tsp cinnamon

1 tsp baking powder

3/4 tsp baking soda

1 cup apple sauce

1/3 cup milk

1 egg

3 T vegetable or canola oil

1 cup fresh blueberries or 1/2 cup raisins

Prehet oven to 400 degrees.

Prepare 12 muffin cups with paper lining or grease.

Using a food processor, grind the Cheerios (or other cereal) into a powder.

In a large mixing bowl, whisk together the Cheerios, flour, brown sugar, baking powder and baking soda.

Stir in the applesauce, milk, egg, and oil until the mixture is moistened.

Gently stir in the blueberries. Mmmm blueberries...

Divide batter evenly among muffin cups and bake about 15 minutes until golden brown. Use the toothpick test to see if they're done. A toothpick inserted in the center of a muffin should come out clean if they're finished. If batter sticks to the toothpick, give it another few minutes.

Ready to go into the oven!

YUMMY!!!