8 Vegetable Soup

I'm still holding out for the day when my office aka second home (sigh) finally masters the art of temperature control, but until then, I will continue complaining and my scarf will stay on (acquiring a work appropriate snuggie is a work in progress). Given these arctic conditions, I think my co-workers would agree it's perfectly acceptable to crave soup year-round, but particularly to combat the January blues.

Upon moving to New York, I quickly learned about a great soup spot known as Hale & Hearty. Despite abusing my right to "sample" a soup every time I go, I always seem to default back to their delicious and low-calorie 10 vegetable soup as my final selection. It still isn't entirely clear to me which 10 vegetables they claim to have in their soup, but I decided it was time I attempt a version of my own...8 vegetable soup.

The recipe:
Seasonings:

4 cloves minced garlic

2 tsp basil

1/2 tsp red pepper/chili flakes

2 tsp. everyday seasoning (Trader Joe's version combines sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika, and chilli pepper - talk about a spice medley)

1 bay leaf

Olive oil

Salt and pepper to taste

Vegetables:

4 medium carrots, peeled and sliced in rounds
1/2 onion, diced
3 celery stalks, sliced
4 baby potatoes, quartered or in sixths
2 c. leeks (I used pre-sliced frozen, slice if fresh)
1 c. peas
2 handfuls chopped kale
1-14.5 oz. can diced low sodium tomatoes
1-32 oz. container low sodium vegetable broth

Prepare and cut onion, carrot and celery then add to a stock pot with ~1 tbsp. olive oil. Saute for a few minutes until the vegetables begin to soften. Add minced garlic and potatoes. Stir and season with basil, salt, pepper and 1 tsp. everyday seasoning.

Saute for another few minutes then add in tomatoes and the remaining tsp of everyday seasoning. Add broth, bay leaf and red pepper flakes. Simmer for 20 minutes.  Then add frozen peas, leeks and kale. Simmer for an additional 5 minutes.

For added flavor serve with a sprinkle of parmesan cheese on top!

Thyme for Root Vegetable Fries!

It's the season of change. Changing leaves, changing weather, changing wardrobes and changing vegetables. Ok, sure, some might be not as jazzed up about the last one, but the way I see it, it means a whole new line-up of vegetables to experiment with. Among my fall favorites are the members of the root vegetable family, including parsnips, sweet potatoes, beets and carrots. What better way to enjoy these veggies than to channel your inner child and treat yourself to some "fries"... 

Root vegetable "bakes" doesn't have quite the same ring to it, but no need to break out a vat of frying oil for this recipe when you have a perfectly functional oven at your disposal. Feel free to get creative with your seasonings, whether a cajun-inspired blend speaks to your palate or you want to put an italian twist on the flavors, you really can't go wrong. I thought sesame and thyme was an interesting combination and would definitely take it for a test drive again.

The recipe:

2 parsnips
2 carrots
1 large sweet potato
1 beet
1 tbsp sesame seeds
1/4 c. fresh thyme, finely chopped
1/4 c. olive oil
Salt and Pepper to taste

Preheat oven to 375 degrees. Peel and cut the vegetables into uniform matchstick-like shapes. Warning: beets tend to "bleed" a bit so I like to keep them separate from the rest of the vegetables.

In a measuring cup, measure out 1/4c. of olive oil and add in thyme and sesame seeds. Add vegetables (parsnip, carrot, sweet potato) to a bowl and drizzle with the oil mixture. Transfer to parchment-lined baking sheet. Add beets to the bowl and use residual oil to coat beets. Add to baking pan.

Bake for ~40 minutes, turning the vegetables half way through. Add salt and pepper to taste.

Moroccan Eggplant & Tomato Salad

Standing in front of a pay-by-the-pound gourmet lunch buffet is probably not the best time to discover (and embrace) that you do in fact actually like eggplant, but naturally that is what happened to me. Dishes to Go by work has some great eggplant side dishes - usually middle eastern inspired. Given that the weight adds up, I figured it was about time to enjoy the dish on my own terms. 

During my recipe hunt, I was thrilled to stumble upon this recipe by the Shiska in the Kitchen. Just a few tweaks, a bit of patience and then I was able to enjoy this new gem over and over again!

The recipe:
1 large eggplant
3 tbsp olive oil
1 red or yellow bell pepper, seeded and cut into chunks
1/2 onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) fire roasted diced tomatoes
1 cup water
1 tsp cumin
1 tsp salt (or to taste)
1 tsp brown sugar
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper

Paritally peel the eggplant in stripes, keeping strips of skin intact so they run down the sides of the eggplant vertically. I like the idea of leaving more of the skin on because it adds flavor and structure, so I only peeled off a few strips.

Heat 1 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and saute for about 10 minutes.

When the cubes begin to turn golden brown, transfer them to a larger pot. Add 1 tbsp of olive oil to the skillet and saute the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.

Add 1 tbsp of olive oil to the skillet and add the bell pepper chunks and onion. Let them saute for about 3 minutes. Add the minced garlic and continue to cook for 2 more minutes, until the garlic is fragrant.

Transfer peppers and garlic to the large pot.

Add in the diced tomatoes, water, cumin, salt, sugar, paprika, crushed red pepper flakes and black pepper and bring all ingredients to a boil.

Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced. Remove from heat.

Serve over quinoa or enjoy by itself!

Loaded Veggie Egg White Frittata

Not many would argue that brunch is a staple in New York - for both social and sustenance-related reasons.

I have had the pleasure of trying different brunch spots around the city and while Friedman's Lunch remains hands down my favorite (eggs with style; poached, chicken sausage, sub potato hash), some of my fondest memories are from homemade brunches enjoyed on the rooftops of my favorite Brooklyn dwellers. While my mom (of course) has always been up on the frittata scene, this recipe was introduced to me during one of the rooftop brunch gatherings. Love at first bite - I knew this was a recipe to request from the lovely hostess. Only a few minor adjustments to the cooking technique/ingredients.

It seems that regardless of the time that I make my way to brunch, I tend to exhibit familiar behavior...selecting eggs to start my day. So - this vegeful frittata is a great way to load up on veggies while still fueling the morning with some eggs. It packs a lot of flavor, not to mention nutrients.

The recipe:

1 tbsp. olive oil
2 small potatoes (like Trader Joe' potato medley), washed and thinly sliced
Broccoli, 1 cup
Cauliflower, 1 cup
½ cup carrots, thinly sliced
1/2 onion, thinly sliced
1 10 ounce pkg. frozen chopped spinach, thawed and drained
Trader’s Joe’s Everyday Seasoning (or your favorite seasoning blend)
4 cloves garlic, minced
2 tbsp fresh basil, finely chopped
1 16oz. carton egg whites (you may need to add some additional egg whites depending on how generous you are with the veggies)
1/2 tsp. Salt
1 tsp. black pepper
1 cup shredded cheese (I used a 3 cheese blend)

Preheat oven to 400 degrees.

In a 12 inch skillet, bring 1 cup of water to a boil. Add broccoli, cauliflower, potato, carrot, and onion. Cover an simmer 6-8 minutes until vegetables are tender-crisp and water is evaporated.

Add ~1 tbsp of oil to the skillet, add in garlic along with some Everyday Seasoning (~1tsp) and saute for about 1-2 minutes.

Meanwhile, in a bowl, combine egg whites, cheese, basil, salt, pepper, everyday seasoning (~1 tsp). Pour over the vegetables. Allow the mixture to begin to set, about 2 minutes. Transfer to the oven to finish cooking. This will likely take somewhere around 15 minutes, but could take longer so be patient (this will depend somwhat on the positioning of the oven rack).

If necessary, continue cooking longer than 15 minutes - until almost set but still glossy. Cut into wedges to serve.

Steak & Veggies a la Chickpea Crêpe

Well three nights in a row of sauteed zucchini and onions probably warrants some real estate on the blog. I must say, multiple bouts of food envy collided to produce this wonderful concoction of a dish.

Envy #1 - Mom's grilled zucchini and onions. Yum! Nothing quite compares to the nostalgia of being at home and eating dinner (fresh off the grill) outside on the screen porch with mom and dad.

Envy #2 - Bar Suzette Crêperie. A Sunday stroll through Chelsea Market wouldn't be complete without visiting the sample sale of the weekend or more importantly some of the market mainstays - for example Bar Suzette . However, when the crêperie closes early for a special event...food envy ensues.

Envy #3 - Carnivorous cravings. Every now and then who doesn't love a good steak, even if it is in the form of thinly sliced strips!

Ultimately the crepe provided a bit of a smoky spice, while the veggies and steak offered a savory balance, reminiscent of an herbes de provence blend. All in all providing a full range of tasting experience for an eager palate.

The recipe:
Crepe (makes 2):
1/4 c. chickpea flour
1/4 c. almond milk
2 tbsp. water (maybe a little more)
dash of cayenne
dash of cumin
1/4 tsp. salt

Filling:
1/2 yellow onion, thinly sliced
1/2 large zucchini (or 1 medium), cut in match sticks
1 ear medium sweet corn, kernels sliced off
1 tbsp basil, chopped
2 cloves garlic, fine chop
1/3 lb. top sirloin (or another lean cut of beef)
2 tsp rosemary, fine chop
Salt
Pepper
Olive oil
Plain greek yogurt for garnish

Begin by slicing up the vegetables/herbs. Add ~1/2 tsp olive oil to a saute pan and add onions. After about 3 minutes add in zucchini, corn and garlic (using additional oil/cooking spray as necessary to prevent burning). Cook for another 3 minutes, add desired amount of salt and pepper along with fresh basil.

Meanwhile mix together ingredients for crepes until a liquid consistency is achieved. Pour batter into a 9 inch pan and spread to cover the full pan. Cook over low-med heat. Flip once the edges start to curl.

Moving on to the steak, season with salt and pepper and press chopped rosemary into the meat. If using thin sliced meat, you will only need to cook for about 30-60 seconds on either side.

Transfer the crepe to a plate and top with all the ingredients + a dollop of plain greek yogurt. 

Tomato Layer Salad

Living up to its name as the Garden State, Jersey certainly doesn't disappoint with its tomatoes. During the several weekends this summer that I have spent at the Jersey shore, I have made a point to land the juicy red ripe tomatoes on my plate - breakfast, lunch and dinner - I don't discriminate.

 This past weekend was no different.  In between water activities, episodes of TLC's Honey Boo Boo and eating enough to grow a food baby, I managed to sneak to Jerry's Farm Market situated one long block away from the ocean in Ortley Beach to pick up my own supply of tomatoes. Jerry's is a cute little stand that is a great one stop shop for produce - as GlutenFreeBlondie's family can attest to.

With tomatoes in hand, it was a no brainer to take full advantage and make this Cooking Light recipe. With the icing on the cake being that the recipe also incorporates sweet summer corn and avocado. Oh and did I mention the buttermilk dressing bursting with fresh herb flavor adds an amazing element of contrast that is melt in your mouth good!!

In the absence of a grill, my brand new pots and pans (woo!!!) were a perfect way to apply a little pseudo-grill to the corn.

The recipe:
(Adapted and slightly modified from Cooking Light)

2 ears shucked corn
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
2 tablespoon finely chopped fresh basil
2 tablespoons plain greek yogurt
2 teaspoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided

Actual tomato quantity and variety is up to you, but here is the recommendation:
2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total

1/8 teaspoon kosher salt
1/2 ripe peeled avocado, thinly sliced
2 teaspoons extra-virgin olive oil

Slice kernels off the corn and add to a pan with 1 tsp olive oil.Saute over medium heat until browned.

Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.

Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and a drizzle of oil.

Sprinkle remaining 1/4 teaspoon black pepper over salads.

Cucumber Watermelon Gazpacho

We celebrated America's birthday this year with soaring temperatures and fireworks; luckily in NYC our fireworks consisted of more than one marvel of an explosion (whoopsie, San Diego). As I sat on my rooftop, enjoying the random middle-of-the-week break from work, I was soon  greeted by my neighbor carrying a large speaker that easily surpassed him in girth, almost in height. After our brief exchange about his soon to begin party, I decided this would be my queue to relocate my sunbathing to the West Side Highway. 

As the day progressed, my previously non-existent evening plans evolved and before I knew it, I had a last minute 4th of July potluck dinner to attend. This sure beat my original plan of hoping I could see the fireworks from my roof, hah. So, potluck, what to bring? On days when it's a challenge to even stand idle outside without breaking a sweat, it's sometimes hard to be motivated to crank up the oven and test out new recipes. With several of the good old classics already covered for the evening, I knew I wanted to bring something light and refreshing to the table (sorry, I love puns). The solution: a refreshing new take on gazpacho. Cucumber Watermelon Gazpacho to be exact.

I adapted the recipe from epicurious, so a few things to point out that I changed: used only 1 orange pepper in place of the 2 peppers originally called for; substituted basil for the mint; did not use jalapeno (mostly because I didn't have one); left off the vinegar. I also blended everything instead of leaving large chunks in the soup. Despite the changes, I still loved the outcome, though I think the jalapeno would have added a nice kick...next time.

The recipe:

5 cups (approx) seedless watermelon, diced

1 cup cucumber, peeled, seeded, diced

1 cup red bell pepper, seeded, diced (I used orange because Trader Joes was out of red, but red will better preserve the color)

3 pale green inner celery stalks, diced (about 1/2 cup)

1/2 small onion, diced (about 1 cup)

1/4 cup chopped basil

3 tablespoons fresh lime juice

1/4 teaspoon salt

1/2 cup greek yogurt

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Blend remaining 1 cup diced watermelon and all ingredients (except yogurt) to desired consistency. Then stir with previously blended watermelon to combine. (Or if you have room in the blender, puree the first batch of watermelon then add in other ingredients into the blender and pulse to desired consistency).

Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Dollop greek yogurt on top before serving. 

Sip, slurp, or spoon and be refreshed!

Summer Salad: Kale, Avocado & Grapefruit with Ginger Dressing

Well, I think it's safe to say that although summer is still officially a day away, the dog days have arrived. When temperatures are flirting with 100 degrees there isn't much that comes to mind besides frozen yogurt (fro-yo), which since moving to NYC has earned a special place in my heart. I am especially fond of the serve yourself venues where it is perfectly OK to mix 3 flavors in my dish so I can try them all! Despite the love affair, a certain level of practicality sets when when I also realize that I still need to get some nutrients. (Don't tell my mom, but I actually crave greens and veggies these days).

Summer is a great time to take advantage of using light and fresh ingredients in dishes that leave you feeling satisfied. So when the flavor combination of kale, grapefruit and avocado dawned on me, I was actually pleasantly surprised to discover that another food blogger was one step ahead of me. I was especially fond of the ginger dressing idea, which offers a wonderful contrast, especially with its citrusy notes.

I used to hesitate when it came to the lemonhead-face-inducing fruit better known as grapefruit, but I have actually come to enjoy it and when paired with the kale, avocado and ginger dressing, the potentially overpowering flavor is somewhat toned down. Still not convinced? Go for a sweeter variety of grapefruit.

I did slightly tweak some of the proportions, but of course, feel free to try the original recipe as well.

The recipe:

3 C. Raw Chopped Kale, stems removed

1 Grapefruit

1 Small Avocado

Ginger Dressing:

1 tsp. Freshly Grated Ginger

1/2 tbsp. Extra Virgin Olive Oil

1 tbsp. low sodium soy sauce

Juice of 1/2 Lemon

1/2 tbsp. Agave 

Salt and pepper to taste

Place the chopped kale in a large bowl and set aside. Combine the dressing ingredients in a small bowl and mix with a whisk.

Add the kale to a large bowl and mix in the dressing for 1-2 minutes until the kale is tender and the dressing has absorbed. Set the kale aside.

Prepare the grapefruit by removing the skin. (Depending how clean of a look you are going for, you can either just peel the skin off or cut away all the skin and whites). Next, cut the grapefruit segments apart (these are called supremes) and cut each supreme in half. Slice the avocado into small, bite-sized pieces and then add the grapefruit and avocado to the large bowl of kale.

Mix it all together and serve. Season with pepper and (some) salt as desired. Side note: feta cheese makes for a nice garnish.

Zucchini & Carrot Ribbon Salad with Heirlooms and Thyme Oil

Well the good news is that I'm back to the blog. The bad news...battling chronic writers block...

When I think of zucchini, the first thing that comes to mind is my grandmother's garden in the summertime. Inevitably there would come a point when the overgrowth of zucchini caused my aunts and uncles to compare notes on who had received more and who could still stand to have a few pounds pawned off on them. 

The good news about the excess is that there are a multitude of zuchinni recipes worth trying. On the deceptively unhealthy, but delicious end of the spectrum we have zucchini bread (myth busters here). On the other hand we have raw salads, which although lower in calories, require a bit of a flavor boost. I was pleasantly surprised by the savory touch provided by the thyme oil. In just 20 minutes, everyday olive oil was transformed into an herb infused delicacy!

On the road to exploring new cooking techniques, I decided to purchase a mandolin to help with the ribbon creation. An everyday vegetable peeler proved to be easiest for the carrots, but after a few practice runs with the zucchini, I was able to get the rhythm of cutting on the mandolin. Mission accomplished! With that said, a vegetable peeler will work just fine for the zucchini too.

Thyme sprig carcasses (I decided to work some of the remaining leaves off the sprigs and keep in the oil).

The recipe:
(Adapted from Martha)
1 generous handful fresh thyme sprigs (about 1/2 ounce)
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (or 1 large), thinly shaved
3 carrots, thinly shaved
1 cup mixed heirloom tomatoes, cut in half crosswise (1 cup)

1/4 c spinach, roughly chopped
1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
1/4 teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)
Balsamic Glaze (now sold at Trader Joes!, also found at whole foods)

Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes.  

Meanwhile, slice the remaining ingredients and add into a separate bowl. 

After the 20 minutes, discard thyme sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 3 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).

Combine the dressing with the zucchini, carrot, tomatoes, spinach, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with balsamic glaze.

Tomato Basil Quinoa Soup with Kale

Tis the season for me to be perpetually cold. As a dedicated beach bum, winter can be a difficult time of year, so I am constantly seeking out ways to get back to a state of warmth. One of the most comforting ways to kill the chill, aside from a warm latte, is none other than a comforting bowl of soup. The idea for this recipe came from my source of constant inspiration - Whole Foods, where Tomato Pesto Quinoa soup has earned a spot at the soup counter. From the moment I saw the new offering, I knew I had to have it and the first bites on a cold evening did not disappoint.

My own rendition of the soup includes some supplemental green in the form of kale and while I can't claim to have found the secret to WF's amazing soup, I was quite pleased with the outcome of my kitchen experiment.
I hope you aren't sick of the familiar sight of quinoa on the back burner, but it has found its way into yet another therapeutic dish.
The recipe:
1/3 cup quinoa, rinse in strainer well
1 tsp. salt
1 cup water
1 (28-ounce) can crushed tomatoes in puree
2 tablespoons extra-virgin olive oil
l 1/2 cup chopped white onions
2 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 teaspoon sugar
2 cups chicken broth (if you are buying it, get organic)
3 cups kale
1 cup loosely packed fresh basil leaves
2 tablespoons freshly grated Parmesan cheese

In a small saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the grains are translucent and begin to uncoil. Set aside.

In a saucepan, heat the oil over medium-high heat. Stir in the onions, garlic, pepper, and sugar and sauté for 5 to 6 minutes, or until the onions are tender and light golden.

Stir in the crushed tomatoes and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 15 minutes, or until the soup is slightly thickened. After about 10 minutes add in kale.

To serve, fluff the quinoa with a fork and stir into the soup along with the basil. If desired, add additional salt, pepper, dried basil to taste. Top each serving with about 1 tablespoon of parmesan and basil leaves to taste.

Wasabi Pea Crusted Tofu with Bok Choy and Ponzu-Soy Dipping Sauce

How does one come to enjoy eating tofu? Well, after severely abusing chicken on the George Foreman grill during my sophomore year of college, I cut myself off from the protein and decided to make the switch to tofu. I have since reintroduced chicken into my cooking rotation, but for about 2 years my go-to was the spongy scary white blob that many prefer to avoid.

While my use of the ingredient often leads to a stir-fry of some sort, I'm always on the hunt for ways to feature tofu as the main event. When I came across a recipe for pistachio crusted tofu, the hunt was over. I decided that a twist on the idea would be a great direction for my first tofu blog post (I can't believe it has taken so long!). Instead of using pistachios, the accompanying ingredient would be, drum rollll...wasabi peas!

Interestingly, wasabi as we know it in the US is really just a colored horseradish-based substitute, rather than the expensive and difficult to cultivate root vegetable found in Japan. "Western wasabi" is often found alongside sushi and sashimi or in this case, incorporated into a coating on green peas. Usually famous for their heat, this particular variety of wasabi peas did not have quite as much kick to them as others I have tried, however I still enjoyed the flavor they added to the tofu. I'm sure blending with some additional wasabi powder or paste would have solved the heat dilemma.

One of the funniest memories I have of tofu is my mom trying to get me to eat it in 4th grade through some sneaky tactics. By putting the tofu in "burger" form she managed to trick me...at least for a few bites. But with dessert on the line, I had to find a way to get through the meal. This phase of highly nutritious, tofu laden dishes often left my dad craving a greasy Whopper every now and then, but he too has come around.

One reason that I love cooking with this food that so many find repulsive is that it's very easy to transform the flavor into whatever you want. Almost like a blank canvas that gives you the artistic freedom to go to work. In this case I thoroughly enjoyed the added flavors of both the wasabi peas and the ponzu dipping sauce, which really added a memorable finishing touch.
As you know by now, adding green to my plate completes the meal for me. Bok choy is always a wonderful complement to tofu dishes so I opted to use it once again.The recipe:

(Adapted from Epicurious)
1/2 block firm tofu
1/2 c. ponzu sauce
2 cloves garlic, minced
1/2 cup wasabi peas
1 tsp. pepper
1 tsp. sesame oil
1 tsp. soy sauce

Bok Choy:
2 heads baby bok choy
1 clove garlic, minced

Begin by draining the water from the tofu package and slicing the tofu block down the middle (long side). Return the unused half to the package, cover with some water and plastic wrap, unless doubling this recipe. Slice the remaining piece in half again and then form triangles from the 2 large rectangles. In reality you can do any shape you'd like.

Place the pieces of tofu between paper towels to absorb the excess water.

Mince the garlic and set aside the equivalent of one clove for the bok choy. Add the remaining garlic to a shallow dish with ponzu sauce. Then set the pieces of tofu in the dish. Be sure the tofu is at least partially covered and allow to marinate for about 15 minutes, turning halfway through.

Meanwhile, prepare the bok choy by simply washing and slicing the baby bok choy to the desired size and then saute over medium heat until softened. Pour the wasabi peas into a mini food processor and blend into a powder form. Once blended spread on a plate with the pepper.

Once the tofu is done marinating, dip the pieces in the wasabi pea powder to coat each side then saute in sesame oil over med-high heat until golden brown.

Reserve the ponzu marinade and combine with soy sauce for a delicious dipping sauce.

Asian Inspired Quinoa Salad

There is something about bright and colorful food that just instantly enhances my mood. I guess that could explain why I've added this recipe to my regular rotation. Not only is it made with my favorite superfood - quinoa - but it is also loaded with delicious vegetables, including sugar snap peas, which I love and red cabbage, which I would otherwise probably never eat.
Not surprisingly, the credit goes to mama dukes for introducing this recipe to me. Despite going through a few very over the top healthy phases throughout my life, she has now toned it back to recipes that tend to be heart-healthy crowd pleasers.

Although this dish has great ingredients packed into each and every bite, the flavors are enhanced by the accompanying sauce which consists of jam, vinegar, oil, ginger and salt. Originally the recipe calls for orange marmalade, however because I had it around I substituted apricot jam, which absolutely worked just as well.

The final touches call for cilantro and scallions, however I decided to mix the scallions right in leaving cilantro as the remaining ingredient. Now, I've had a lifelong battle with cilantro; once an herb I used to abhor, because I was 100% certain I was eating soap, I now appreciate the subtle way it can add an immense amount of flavor to a dish. As a result of simply not having any on hand, I didn't include cilantro in the dish this time around, however I would recommend it for the brave souls who have come to love the flavor!

The recipe:
(Adapted from WeightWatchers)

1 1/2 cups low sodium chicken broth
3/4 cup uncooked quinoa
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, grated
1 tsp kosher salt
1 cup uncooked sugar snap peas, trimmed (halved if you want)
1 cup shredded carrot(s)
1 cup shredded red cabbage
1 small sweet red pepper, thinly sliced
2 Tbsp scallion, thinly sliced
1 Tbsp sesame seeds, toasted


In a small saucepan, combine broth and quinoa. Bring to a boil over high heat. Reduce heat to low then cover and simmer for 10 minutes.

Meanwhile, prepare the dressing by whisking together the rice wine vinegar, marmalade, sesame oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them. Cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers, scallions, sesame seeds and dressing; mix to thoroughly combine. Serve warm, room temperature or chilled. Garnish with cilantro if desired.

Spaghetti Squash Fritters with Yogurt Chive Sauce

In another wave of squash inspiration, I decided to do some experimenting with spaghetti squash. My mom first introduced me to the vegetable a number of years ago and I still to this day think it's a bit strange and unexpected...which I'm sure my college roommate would attest to given the look on her face the first time I cooked with it in our apartment. It makes for a great pasta stand-in, however, instead of "pasta", this time around I decided to attempt a fall version of a summer favorite, zuchinni fritters.

Zuchini fritters made their way into my repoitorie this summer after a Saturday stroll through my local Whole Foods, where they have made a tradition of hosting "Saturday Smackdowns". Each week a new feature ingredient is incorporated into a recipe in each of the different departments, which shoppers can then sample and vote on. One thing that caught my attention about the fritters was the use of chickpea flour instead of regular flour, which I decided to also adopt for my recipe. It might appear I have a mild obsession with everything chickpea, but the flour is high in protein, fiber, iron and is gluten free - who's complaining?

Aside from the cooking time to get the squash to its characteristically stringy, spaghetti form, the recipe was very quick and easy. I rarely am completely surprised by the outcome of the dishes I concoct, but the pairing of the squash with the fresh sage and other ingredients made for a delightfully light savory evening treat.

The recipe:

2 cups cooked spaghetti squash or 1/2 of a whole spaghetti squash)
1/4 cup chickpea flour
1/3 cup chopped onion
1 1/2 tablepsoons chopped Fresh Sage
1/8 teaspoon Nutmeg
2 teaspoons Garlic, minced
1/2 teaspoon Freshly ground Pepper
1 egg
1 tbsp canola oil

Chives

Plain greek yogurt

Salt & Pepper

Preheat the oven to 375 degrees. Cut the squash in half and remove the seeds. Roast, cut side down, on foil-lined, cooking sprayed baking sheet for ~35 minutes. Allow the squash to cool. With a fork, scrape the squash strands into a strainer resting over a bowl. Sprinkle with salt to help draw out the excess water. Meanwhile prepare the other ingredients, then squeeze the remaining water from the squash.

In a medium bowl, combine the squash spaghetti, sage, grated nutmeg, onion, garlic and pepper. Stir in the egg and flour and mix well until combined.

Form fritters by hand or using a 1/4 cup measure and sauté them in a pan using canola oil. Cook until the fritters are golden brown on each side, 4 to 6 minutes. After the fritters have cooked for a couple minutes. Place fritters on paper towels to absorb the excess oil.

To prepare the yogurt chive dip, mix together plain greek yogurt, chopped fresh chives, salt and pepper to desired flavor.

Butternut Squash Quinoa Risotto

One of the things I most look forward to about the changing season, or maybe just one thing that softens the blow of the impending cold weather, is the array of fall produce to experiment with. Enter: Butternut squash. Recipes for this seasonal favorite seem to be everywhere and I've been especially eager to attempt butternut squash risotto. Several months back I made a delicious sun-dried tomato risotto, but my main reservation with risotto is that although the arborio rice creates a creamy texture, it isn't exactly the best choice in terms of healthy grains. With all the fan-fare around quinoa, which shout out to my mother because she was ahead of the curve and cooking with it years ago, I decided quinoa risotto might be just the fix for this nutritional dilemma. As some people like to call this new take on the dish, Quinotto.Many of the magazines I find myself reading these days advocate going vegetarian at least one day a week, so this recipe is one step in the right direction if you adhere to that philosophy!

The most challenging part of this recipe was probably just figuring out how to cut the seemingly uncooperative butternut squash. I recently observed a method that I think works pretty well so I will impart this new found wisdom on you.

-Begin by cutting a small part of the larger end such that the squash can stand on its own
-From there slice down the middle (this might require two hands to guide the knife evenly down the middle)
-Scoop out the seeds -Remove the outer layer of skin with a vegetable peeler
-Cut the squash to the desired sized pieces.

Also open to debate is the method of preparing the risotto. I find that combining all the ingredients and then adding the chicken broth all at once (rather than one cup at a time until it is all absorbed) works just fine. While either method requires attention and constant stirring, the former is more conducive to the multi-tasking frenzy that is my life.

The recipe:
1/2 small butternut squash, peeled and cubed in 1-inch pieces (the other half makes for some great baked butternut squash fries!)
3 c. baby spinach*
1/2 onion, diced
2 cloves garlic, minced
1 c. quinoa
1/2 c. white wine (room temp.)
3 c. low-sodium chicken broth
1 tsp. butter (if desired)
1 tsp. dried sage (or if you have fresh, even better)**
EVOO, salt, pepper
1/3 c. Parmesan cheese

*I tend to feel better about what I'm eating if there is some green to accompany every dish, hence including the baby spinach. In hindsight, I think adding some boiled kale to the risotto would taste even better and add some great texture to the dish.
**If you use fresh sage wait until the end and mix in with butter and cheese.

Preheat the oven to 400 degrees. Start by cutting the butternut squash into pieces as detailed above, line a baking sheet with foil (for quick clean up), spray a baking sheet with cooking spray, line the squash on the baking sheet and sprinkle with pepper. Bake for ~30 minutes until the squash is tender and easy to fork. (I then waited until the squash was done to move on to the next step because my roommate needed the kitchen. Depending on your timing this could also impact the ultimate method you use to make the risotto).

Sautee the onion and garlic in olive oil (~1 tbsp) in a medium sized sauce pan or pot until the onion is transparent. Add in the cooked butternut squash and the uncooked quinoa. Allow this mixture to sit for a minute to "toast" the quinoa then stir in the white wine, sage, salt and pepper. Continue to stir until the wine is absorbed. Next add in the chicken broth and bring the ingredients to a boil. Reduce to a simmer and cook until the liquid is absorbed and the mixture thickens (about 12-15 minutes).

Remove from heat and mix in the butter and parmesan cheese (you could also try adding in some almond milk or regular milk to add to the creaminess).