Can you feel the heat?

Warm sunny days inspire the grill master in all of us.  Often times, the best meal is a simple meal.  Today is a beautiful day in Seattle and I have an invitation to join a friend in her back yard for some veggie grilling, white wine and general catching up.

While driving to her house I realize that the nice weather has encouraged everyone to come outside.  Laughter bubbles up from behind hedge rows, children chase with water guns and dogs try to find respite in the shade.  On the road, windows were down as we all sought the warm breeze.  The parks were crowded and the beach was full.  I could tell the popular spots as I drove across town, they were the places were people were circling, desperately looking for parking.

As I finally reached the safety of my friend’s quiet neighborhood I let me mind daydream about grilling and the dinner to come.  Asparagus on the grill adds a snap to our lanky friend.  Mushrooms weep over an open flame.  Zucchini and bell peppers release sugars that add to their already sweet flavor.  Cook up a batch of fresh pasta, toss with the grilled veggies, olive oil and a little fresh parmesan, viola – dinner is ready.

Hot days do not inspire heavy meals, instead I crave fresh fruit and vegetables.  If your not burnt out on the grill, it is also a wonderful place to create dessert.  Slices of fresh pineapple, with a dash of cinnamon and a sprinkle of brown sugar, caramelize into heaven on earth.

We spent the evening enjoying lovely conversation, refreshing food and a crisp wine.  Eventually, we were chased inside by goose bumps and cooling temperatures.

What Makes a Pizza

Ah, glorious pizza, a delightful staple in modern American cuisine.  The art of pizza making has been taken to the next level with stuffed crust, garlic butter dipping sauce, specialty cheeses, not so common toppings and fusion themes.  Have you ever tried a spicy Thai  chicken pizza?  How do people come up with these ideas?

Making pizza at home is an experience everyone should try.  In my kitchen, we find ourselves using anything from homemade herb dough to tortillas for a pizza base.  Making a pizza doesn’t require special ingredients or much time.  Instead, pizza construction requires creativity and a willingness to experiment.  When you open the refrigerator door and all you have is a tortilla, why not make a pizza quesadilla?  Leftover naan or pita also work as great impromptu bases.  When we are on long kayaking trips we often take Greek pitas with us as a base for quick pizzas in the field.  IF I’m in a rush, I use cheater dough from Trader Joes, Whole Foods Market or PCC, but I make sure the ingredients label is short and includes real ingredients.  If you want to dive in and go all the way, try one of the Moosewood Cookbook recipes or a recipe on the web.  If you do not eat gluten, visit the gluten free girl’s blog for a wonderful pizza dough recipe.

Step away from the base for a moment and contemplate with me all of the delicious toppings you could include: fresh herbs (basil, yum), goat cheese, leftover salad fixings (spinach, peppers, olives, zucchini), onions, leftover Indian food with a dot of chutney, mushrooms, taco fixings, or just about anything rolling around in the refrigerator.

The homemade pizza is also a wonderful meal to share with friends at a dinner party.  Because pizzas are so hands on, everyone can be involved, it brings out the children in us and often makes for a very memorable and fun evening.

Potatoes

One fall, I took a job hand harvesting potatoes in Alaska.  It was one of those cash under the table, we only need you for a day situations.  What an eye opener, on so many levels.  Everyone should have to harvest food, to understand where food comes from and what is required to get it from the ground to our plate.  Another important lesson to take away from such an experience is that of physical labor, a hard day’s work. 

My father sent me to work on my grandmother’s farm in the summers.  I love food, and generally it tastes great, but nothing compares to toiling in the garden all day and stopping to snack on something growing at your fingertips.  Potatoes dug fresh from the garden and prepared for a meal that day are heaven hiding in rich dark brown soil.

Potatoes are easy to grow and even easier to eat.  There are so many types of potato out there and the recipes out compete the 600 varieties.    We are all familiar with mashed potatoes, baked potatoes and potato skins, but have you ever had potato salad made with blue potatoes?  Or French fries made with peanut potatoes?  Potatoes come in a rainbow of colors, flavors and textures.

            It is time to embrace the rainbow.  The farmers markets are back with fresh spring greens and onions, along with starts for the garden.  So, go ahead, plan a planter or a field.  Don’t forget the seed potatoes, why not start with blue potatoes this year?

 

 

 

Why the Garden Burger?

I love French fries!  What goes with French fries?  Burgers!  But wait, I don’t really like the flavor of meat.  What is a fry and burger lovin’ girl to do?  Most restaruants have a veggie burger option.  Every once in awhile you will luck out with a restaurant that makes a homemade veggie burger, yum!  Unfortunately, most rely on the freezer burned stand by, hello garden burger.  Don’t get me wrong, the garden burger is ok, like a bland textured disc.  A couple weeks ago we visited the Elysian Brewery in Tanglewood, now that place has one amazing black bean burger.  A little mushy, but the flavor is amazing! 

This past week, I skipped a day of school to visit the famous tulip fields of Skagit Valley.  After hours frolicking in the tulip fields and a flat tire, we decided it was time for lunch.  Welcome to the Mount Vernon Brewery.  They have homemade strawberry lemonade!  This looks promising.  While perusing the menu I see a crab cake burger, this says to me that they are not afraid to put a little effort into their food, yeah.  I decided on the veggie bleu cheese burger, hello garden burger hidden under something yummy.  It frustrates me that restaurants will expend effort and money to make homemade foods – but only those that contain meat products, while vegetarians get stuck with salads and the “garden burger”.  Why can’t they make a bean burger?  It is not just me out here as the lone vegetarian, there are others, not to mention those looking for a healthier option and let me tell you, some of us like to dine out from time to time.  Let me show how easy a black bean burger can be:

1 can black beans, well drained

1 teaspoons ground cumin

2 teaspoons chili powder

1/2 tsp sea salt

¼ teaspoon cayenne pepper

1/2 sweet onion, diced

1/4 cup cooked brown rice

¼ cup chopped walnuts

2 cloves garlic, minced

 

In a food processor or blender, puree beans, cumin, chili powder, salt and cayenne pepper until smooth.  Add onions, rice, walnuts and garlic, pulse a few times until incorporated.  The mixture should be moist and hold its shape when pressed into a patty.  If it feels dry or crumbles add 2 tablespoons of water.

Form four patties and refrigerate for 15 minutes.

Bring a skillet to medium temperature, add oil and burgers.  Cook 4-5 minutes on each side.  Serve on a whole grain roll with avocado slices and salsa aioli. 

            Modified from www.vegetariantimes.com Black bean and Walnut Burger.

The Black Void That Is My Pantry

While in grad school, I find myself on a time and money budget that requires diligence.  Food, a meal, dinner are all ideas that often take a back seat to studying for midterms, writing papers and doing research.  The grocery store requires true restraint, especially now that strawberries are in season in California.  After returning from the gym on a Saturday night I find myself peering into the black void that is my pantry and contemplating my refrigerator, home to the most amazing collection of condiments and not much else.  There is food here, but first we need to identify the key ingredient for this late evening meal.  Ah, in the back of the pantry cabinet, under some brown basmati rice and half a bag of chocolate chips, I located a handful of red lentils.  A handful is an odd measurement, this I realize, but we all have them.  You know, those bulk bags of remainders from meals past.  What does one do with red lentil remnants?  Well, we continue our search for the next element of the meal, and it probably shouldn’t be the chocolate chips.  In the refrigerator, I found a forgotten partial head of cauliflower and a bag of fresh spinach, I’m on to something here.  On the counter, next to a few apples and a rather brown banana sits a can of coconut milk and a can of yellow curry paste, from my last adventure at the Asian Market.  I get overly excited in the international markets around Seattle, they are a playground for the food enthusiast in me. 

Whip, bang, splash and sitting before me in my favorite bowl, hand delivered by a friend from Peru, steams a delicious mellow curry dish with enough leftovers for three more meals.  When cooking for one, leftovers go a long way.  All in all, this meal is what I would call free.  The ingredients were all random hanger-oners in my small kitchen, with no particular recipe in mind and more often than not, leftovers from long ago meals.  You should take a look in your pantry, you might be surprised at the meals lurking in there.  My goal for the next few weeks is to consume the forgotten legumes and grains passing time in the inky black confines of the pantry cabinet.  I really wouldn’t want anyone to classify me as a hoarder.  But here comes the diligence and restraint part again, I really should consider going to the store for some produce with only onions and condiments left in the refrigerator, maybe tomorrow…

Curried Pantry Lentils

¾ cup red lentils

2 ½ cups water

1 (4 ounce) can Maesri yellow curry paste

½ a head of cauliflower

1 (13.5 ounce) can coconut milk

6 cups fresh spinach

Place the lentils and water in a pan over medium high heat and bring to a boil.  Turn down to a simmer and cook for 15 minutes.  Heat a skillet over medium heat; add the curry paste and cauliflower.  Sauté for 5 minutes.  Add the coconut milk, spinach and cooked lentils.  Simmer for 10 minutes.