My 15-Day Reboot, Part 2

Six days down, nine to go.

The salad pictured here was the last thing I ate last night, besides a banana and an entire grapefruit.  It was big, and it was good.  Spinach, asparagus, avocado, tomato, olive oil and lime dressing. 

So, day one of the juice fast: not as horrible as I expected, but it is only day one.  One of the reasons it hasn't been so hard, I suspect, is that I'm actually taking in more calories by juicing than when I was trying to fill up on regular portions of fruits and veggies.  It's not like anyone ever makes a meal out of an apple, three large carrots, 6-8 leaves of kale, 2 packed cups of spinach and a thumb-sized piece of ginger, but such was my breakfast this morning in juice form. 

Another reason it hasn't been so bad is that I got a call from work saying that I wouldn't be needed this evening due to a low patient census on my unit.  Oh, well - less stress during the fast is better, even though I'd kinda rather have the money.  I made double batches of 2 or 3 different juices this morning so that I'd have at least enough to get through tonight, assuming neverending hunger for something that tastes like food.  After getting the invitation not to work, I bought some more juice fodder and continued juicing.  At this point, I can probably wait until Saturday before I juice again. 

Lunch was a freestyle mix of tomato, asparagus, zucchini and celery.  Surprisingly, it tasted a lot like a V8 and all it seemed to be missing was a shot or two of vodka. 

Mid-afternoon I indulged in a smoothie: not exactly juice, but I wasn't sure if the banana would "juice" well, so I juiced an entire pineapple and then put it in a blender along with two bananas in pieces and about four tablespoons of unsweetened shredded coconut.  Again - ssssoooooooooooooooooooo freakin' good, and all that was missing was a shot or two of rum.  I will most certainly be making a grown-up version of this when the reboot is over.  April 1, I have you in my sights.

For dinner, I sucked down a gazpacho juice I made this afternoon with a couple of cucumbers, four beefsteak tomatoes, a few celery stalks, a red bell pepper, a quarter of a red onion, a bunch of parsley from the backyard and a few tablespoons of lime juice (cheating again, but only because I forgot to buy limes).  My juicer doesn't juice herbs very well, so instead I put the parsley in the food processor, got it down to about a pesto consistency and added it to the juice.  It's really just like having regular gazpacho!

Later on, I plan on enjoying a juice made of kale, pears, strawberries and coconut water.  Probably the weirdest of all the combinations I've tried, but I sampled some after I made it this afternoon and it's pretty fruity and sweet in spite of the kale.

Another thing I'll say before signing off is that I kept half of the smoothie mix in the fridge for Steve in case he'd like to have some tonight, but if he wants it, he needs to claim it soon...

Valentine's Day Plus One

I had to work last night, so Steve and I exchanged gifts while I was home in the morning and skipped the candlelit-dinner-for-two thing.  I think this way was nicer, especially since last year Al's Upstairs' limited Valentine's Day menu had no veg-friendly entrees and I had to talk them into making me a plate of pasta alfredo (or something similar).

Tonight I was off, so I had time to whip up a pasta dish similar to the one on p. 76 of the January-February issue of the Vegetarian Times.  (I'd post the link, but they haven't put it on their website yet.)  Their recipe called for baby spinach and asparagus, but I substituted kale because I had (actually still have) it in abundance.  What I made was basically this:

Black Pepper Linguine with Garlicky Kale and Chardonnay Sauce

Cook 4 ounces of pasta according to package instructions (this is enough for two and you can pretty much use whatever you've got; in VT they used fettuccine).  Drain and set aside.

For the sauce: Puree one cup raw cashews and one cup water in a food processor until smooth.  Simmer one cup of Chardonnay in a small saucepan until it has reduced down to 1/3 cup.  Mix in the cashew cream, one tablespoon of nutritional yeast, one tablespoon lemon juice and salt and pepper to taste.  If the sauce comes together before the pasta or the kale, keep it on low heat and add water as needed to keep it from drying out.

For the kale: Heat one tablespoon olive oil in large saucepan or pot over medium heat.  Add about 4-5 cups of chopped kale plus two cloves garlic (chopped) and salt and pepper to taste.  Cook until wilted (or slightly more than wilted).

Once everything is ready, toss the pasta in about half of the sauce, put it on two plates and cover each bed of pasta with half the cooked kale.  Ladle 2-3 tablespoons more sauce over the kale and serve.
***
In a couple of days I'll do my first 20-mile training run since the foot injury resolved that forced me to take most of January off from running.  Here's hoping I'm still around to tell the tale, and later to tell the tale of when I ran the Columbia Marathon...

Lentils with cracked wheat and wilted kale salad

Well, today was the last of several days off from work before before I go back and - yuck - work straight through the Christmas weekend.  Oh, well.  At least I got over my cold in time to do all the fun stuff planned for this past weekend.

So, being home, I decided to cook for the fun of having a lunch not of leftovers and also so that I'd have ample leftovers for the next few days of lunch breaks at work.  I'm actually at a point now where I have too much in my cupboards, so I'm looking more for excuses to use up pantry items than the relatively scant produce in the fridge.  I asked Steve to pick up some more kale a few days ago because I was starting to want some again, and today I finally cooked it.  Nothing fancy about the kale itself, but the lemon-tahini dressing really makes this wilted salad.  It's also good atop a simple spinach salad.  Try it sometime!

Wilted kale salad:
2 tbsp Earth Balance
1 tbsp olive oil
1 bunch kale, washed and roughly chopped, stems removed
sea salt to taste (regular is okay too)

Heat Earth Balance and olive oil in a four-quart pot over medium heat.  Add kale and stir every 2-3 minutes until wilted.  Season to taste with salt.

Lemon-tahini dressing:
2 tbsp tahini
1 tbsp water
1.5 tbsp lemon juice
salt and crushed red pepper to taste

Combine the first three ingredients in a mixing bowl until smooth.  Stir in salt and crushed red pepper.
***
To pair with the kale, I wanted something at least vaguely North African or Middle Eastern so that no other flavors would clash with the dressing.  I looked up some bulgur wheat recipes (I was actually using cracked wheat from the Indian grocery store; technically not the same, but close enough for my purposes) and decided to go with this one, since it also gave me a reason to cook up the last of my brown lentils.  For Emeril, it's surprisingly simple.

The flavors all came together very well, but if I ever make this again, I'm going to ignore the bit about adding the uncooked bulgur wheat to the cooked lentils and then leaving it to absorb the liquid.  I found it hard to tell if the wheat had enough water or not (since the cooked lentils got pushed to the bottom of the pot and trapped some of the liquid) and kept adding water until it became apparent that there was too much.  The result was a little on the mushy side.  I was able to fix it (kinda) by turning the heat back on for a few minutes once everything had been stirred together, but still.  Bulgur wheat's just as easy to make as couscous and, if you do it right, turns out about the same as whole wheat couscous.  Live and learn.  Nevertheless, nothing was lacking in the flavor department (in part because I added a little more of the dry spices to the final mixture), and I've got leftovers for the next couple of days and a teeny bit more space in my cupboard than I had this morning.

Hopefully I'll find time to cook and blog about it once more before the holiday.  If not, I wish you all a Merry Christmas, Happy Hanukkah, etc. and a prosperous 2012!

Time for more juice

This made a nice combination side dish/dessert after warming up a vegetable teriyaki frozen entree for lunch today.  I had already thought about making another juice after finishing off the almost half-gallon of the Mean Green juice that I produced last time by making a double batch of the recipe, and Steve was helpful enough to pick up some more kale, cucumbers and a big bag of apples from Hendersonville, NC.  The apple, beet and carrot juice that I made today (second from the top in the recipe list) left enough of the kale unused that I'll probably make some more of the Mean Green in a day or two.

The Reboot Your Life website has a whole host of resources for people wanting to try a Reboot (juice fast) or just learn more about juicing.  As someone in the latter category, I'm already finding it very useful even though I've never even been a very enthusiastic user of my blender or Cuisinart.  You know, because of all the extra parts that have to be cleaned afterwards.  But a perusal of their juice recipes has helped me to realize that there's more to juicing than big bags of carrots or going to a lot of trouble to make fruit juices that are readily available at the supermarket. 

I'll say one thing...I'm not sure if it was the relatively high beet content or the juicer, but there seemed to be a lot of beet pulp in the bottom of the glass.  Maybe I didn't shake it well enough before pouring?  Still, it was a nice complement to the frozen entree, which, for me, is never enough food.  Must be a runner thing.

A couple more juice experiments will be happening soon...stay tuned!

My initiation into juicing

Over the weekend, Steve and I watched a documentary called Fat, Sick and Nearly Dead, in which the overweight narrator chronicles his mission to improve his health through a 60-day juice fast.  Highly recommended, and if you live in Richland County, they have the DVD at the library.  (At least they will after we return it.) 

Anyhoo, one of the recipes featured in the film is a creation of Phil Staples, one of the people the narrator meets during his quest to lose weight and start feeling better, called Mean Green Juice.  For some reason I couldn't find the recipe on the movie website, but a Google search brought me to the blog of someone also undergoing a juice cleanse, and the blogger very helpfully provides the recipe here.  After seeing the movie and the impressive results achieved by the narrator and others, I figured it was worth my while to at least try out the juicing thing and start with a recipe from the movie.  As luck would have it, Steve inherited a juicer from an aunt who died a couple of years ago, so it was simply a matter of buying the ingredients and getting started.

I'll admit that I never really had any interest in juicing before watching the movie because it looked like more trouble than it's worth, and I'm not really into vegetable juices anyway (except for using V8 to make Bloody Marys).  I mean, if I'm too lazy to deal with the cleanup from making smoothies or daiquiris, why bother making a juice drink that I can buy at the store?

Well, as it turns out, it's really not that bad.  All I had to do was learn my way around the juicer, figure out how thinly the ingredients need to be sliced in order to fit through the chute and then take the juicer apart to clean it afterwards.  Steve was very helpful with all of the above, and the resulting juice was pretty decent.  I used a little less kale than what the recipe called for, just because the bunch that we had only added up to nine leaves and I made a double batch so that Steve and I could both have some.  All the other ingredients were in the same proportions as the recipe.  The smaller amount of kale may or may not have made a difference, but the result was very appley.  I'd actually consider having this for breakfast some time, even though I don't normally consume green things first thing in the morning. 

So now I know one juice recipe that I like, and I'll be trying my hand at some others in the near future.  If you have a juicer collecting dust like we did, break it out and give juicing a whirl!

Steve's Birthday and Week in Review

Hmm...blogging more than once per week is turning out to be easier said than done.  I suppose that if this blog covered more than cooking, like my workouts and restaurant experiences, I'd have more to blog about.  As it turns out, last week's sambhar plus some other leftovers carried me into the middle of the week, so I quit cooking for a while so I could dispense with the leftovers.  By Thursday, I was getting too busy to cook again, so I actually ate frozen dinners, like, three nights in a row.  By Friday I decided that I was sick of frozen and I wanted to cook, so I skipped yoga in order to stay home and replay the sweet potato spinach praram.  Excellent fuel for the 10-mile run I did on Saturday morning!

For Saturday's lunch, I borrowed this recipe for garlic greens and white beans (pictured above) to finish off a big bag of kale but substituted black-eyed peas for the white beans because that's what I had in the cupboard.  And Romano cheese instead of the Parmesan, not that there's much difference between the two.


I didn't cook again over the weekend because we had ample lunch leftovers and we dined out on Saturday, Sunday and Monday for our birthday weekend - my birthday was yesterday, and Steve's is today.  So...I cooked for Steve and presented a couple of options for which I had already grocery shopped.  Steve's preference was the Chinese hot pots, so that's what I made.  The only deviations from this recipe were that I made it vegetarian (skipped the chicken pieces and used Better than Bouillon vegetable base instead of chicken broth) and made about a third of this recipe, since I didn't know how well any leftover rice stick noodles would keep.  I also added broccoli and cilantro as recommended in this spicy Thai soup recipe.  It turned out well, and for having over a dozen ingredients, it came together pretty fast.  Which was good, since we were both hungry early this evening.

Soon to come...more seasonal veggie goodness!

Thanksgiving Throwdown

I know I'm far from the only person who cooked yesterday and the day before, but for me, Thanksgiving is the culinary holiday to end all, and I want to share with everyone what I made!

I don't have anyone to cook for besides Steve, and the holiday always sneaks up before I'm ready to even think about entertaining, so I usually don't.  Nevertheless, I've been cooking a real Thanksgiving dinner every year since I moved into my house - mainly because I wanted to see if I could do it, and partly so that I'll have some experience with it should I ever find myself contributing food to extended family gatherings during the holidays (a task that, for now, mostly falls to my dear Aunt Kaye in Chesapeake, VA).  For years I worried that I'd find myself married and having to cook for in-laws from hell without ever having made a turkey or pork tenderloin before, undercooking the meat and sending everyone to the emergency room with food poisoning.  So, I've rehearsed for such an occasion four years in a row now and (to my knowledge) not made anyone sick.

So here's how I spent my day yesterday!

Turkey with herbs and citrus

This is the turkey recipe I've followed each year.  For the most part, this was the same as Giada's recipe.  The main differences are that I doubled the "butter" and olive oil and used Earth Balance instead of butter for the butter-olive oil-herb mixture for the skin.  Since Earth Balance is pretty salty, I skipped salt here.  Also, I didn't have any herbes de Provence on hand, so instead I used a dried Italian herb mix consisting of oregano, rosemary, basil, marjoram and sage.  Close enough for rock 'n roll.  I stuffed the cavity with the orange, lemon, onion and herbs and rubbed the butter-oil-herb mixture on the skin the day before and left it in the fridge overnight.  Where the recipe says to add broth and herbs and throw it back in for 40 minutes, I went up to an hour for peace of mind (the cook time in this recipe has never seemed quite long enough for a 15-pound bird, so I leave it a little longer at each step) and because I had sweet potatoes and stuffing in the oven at the same time.  I didn't use low-sodium chicken broth as recommended, so where it says to add one final cup of broth to the roasting pan, I just added water.  This can get really salty if you're not using the low-salt and salt-free items indicated.  When it was finally ready to come out of the oven, I made the gravy pretty much the same as in the recipe, except that where it says to spoon off the fat from the strained pan juices and then cook some butter and flour, I spooned off the fat (green in color from the olive oil), put that in a saucepan and whisked in some flour, followed by the rest of the pan juices and additional chicken broth.  The greenish-brown color of the roux changed to a normal light-brown gravy color as soon as I added the de-fatted pan juices and broth.  This also needed no additional salt, so when it was ready to serve I just added pepper.  Num-num!

Carrot and fennel stuffing

I decided this year that I'd had enough of Emeril's cornbread and andouille dressing recipe - it's a good meal all by itself (hot Italian turkey sausage is a good substitute for the andouille), but very complicated when you're working on other dishes.  Instead, I went hunting for simpler recipes and found this one, which gave me an excuse to go to the store and pick up some fennel.  I did use carrots but skipped the apricots because a) I wasn't dying to have them, and b) Wal-Mart didn't have any when I went looking for them last weekend.  No biggie - it was good with all the other veggies.  The biggest difference between this recipe and what I actually made, besides the absence of apricots, is that I didn't use a baguette.  I happened to have a loaf of Pepperidge Farm buttermilk bread in the freezer, so I toasted and cubed the slices over the weekend and then stored them at room temperature until I was ready to make the stuffing.  Not sure how many cups that was, but it was 14 slices and, with the rest, fit into a 9" x 13" casserole dish.  I had to go up to 5 cups of broth because the larger amount of bread didn't seem to be soaking it up, and then I left it in the oven about an extra 20 minutes because it seemed a little soupy after the first 20 minutes.  (So maybe I didn't need the extra broth?)  I was bummed that it appeared to have burned when I took it out of the oven, but when I tasted it, it didn't seem burnt so much as caramelized.  Maybe the buttermilk in the bread had something to do with it?

Sauteed kale with radishes

I bought a bunch of radishes with tops last week on a whim - and then didn't do anything with them.  It occurred to me that Thanksgiving would be just as good an occasion as any to use them, but in what?  I'd only ever used them to spice up greens before.  Steve doesn't really like any greens other than kale and fresh spinach.  Since we've been eating a lot of the latter recently, I decided to go for the kale.  The idea was to have a healthy alternative to creamed spinach or greens cooked with salted meat.  This is by far the easiest side dish I made yesterday, although the baked sweet potatoes with streusel (below) were a close second. 

2 tbsp Earth Balance
1 bunch radishes (about 6-8 radishes), halved lengthwise and thinly sliced
2 cloves garlic
1 bunch kale, chopped and rinsed in several changes of water
1 tsp salt
1 tsp pepper

In a large enough pot to hold all the fresh kale, heat Earth Balance over medium heat.  Add radishes and cook until softened, about 3-5 minutes.  Add garlic, stir and cook another 2 minutes.  Add kale, salt and pepper and stir well to coat with Earth Balance and mix with radishes and garlic.  Cover, lower heat to medium-low and cook until kale is wilted, about 10 minutes.

The nice thing about this dish is that, although very simple, it comes out tasting like you put more effort into it than you did.  Steve asked what the secret ingredient was and seemed surprised when I gave him the rundown.  People who like greens with vinegar can have their vinegar, but I've often found that salt (in moderation, of course) is just as easy a way to take the edge off of fresh greens.

Sweet potatoes with walnut streusel

For the most part I followed Tyler Florence's recipe.  However, since it was just us, I only put two large sweet potatoes in the oven.  For the streusel, I only used 1/4 cup of butter, brown sugar and flour and substituted chopped walnuts because Steve doesn't like pecans. 

I had some misgivings about doing this instead of a sweet potato souffle because you don't always know how good the sweet potatoes are until they come out of the oven.  Luckily - or maybe because they were locally grown? - the little piece I pinched off after taking them out of the oven was sweet enough not to need mixing with brown sugar or cinnamon. 

This brings us to dessert, which we did get to share with an evening guest:

Citrus pound cake with cranberry syrup

Just like the recipe says.  This is probably the first cake I've ever made without baking powder or soda, but by following the directions exactly, it came out.  I made the pound cake first because I wanted it to be room temperature when served, and the heat requirement was different than for everything else on the menu.  My friend Usa (who ran the NYC Marathon this year and finished in 3:50) came over in the evening for dessert and wine.  I made the cranberry syrup and served it up with the cake when she got here, and we talked about German restaurant experiences in the Columbia area (she's from Germany) and, of course, the marathon.  This rare visitation had me thinking that I really should plan better so that I can enjoy holidays like this to the fullest.  Steve's always good company, but it's still nice to have guests every once in a while.  Next year?

One last thing about the food: after Usa left and I started clearing away the dishes used to make the syrup, I discovered that the strained cranberries make a delicious homemade cranberry sauce!

So...having proven several times over that I can indeed make an edible turkey, I'm thinking that next year I'll scale back and make something that only calls for the turkey breast.  More on that next year.

Stay tuned to see what I do with all these leftovers through the weekend.  Hope everyone is enjoying their Thanksgiving weekend and not being trampled underfoot by Black Friday shoppers!

Shrimp Scampi and a lot of hearty Greek-style goodness

After voting in the SC primary on Tuesday, the pressure was on to find a use for two turnips, one bunch of kale and about a pound of string beans. I've also had a bag of new potatoes sitting around (courtesy of an Amsa Yoga regular who gave them away on Memorial Day) that I at least needed to think about using up. Since Steve likes food with a face in at least one meal a day, I had to think of a way to work that in and avoid overwhelming him with veggie side dishes. So, instead of making separate dishes out of turnips, potatoes, string beans and kale, I found combinations that brought the side dish count down to two. The result appears above, and here's how I got there (in roughly this order):

Peloponnesos-style potatoes and green beans*:
3 tbsp Smart Balance
8 oz. tomato sauce
2 medium potatoes, peeled and diced
1 lb string beans, strung and cut into 1 1/2 inch pieces
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
salt and pepper to taste
Heat the Smart Balance (butter or any butter substitute will do, and substituting olive oil for 1 of the 3 tbsp is even better) in a wide, shallow saucepan over medium heat. Once it has melted, stir in the tomato sauce. Add potatoes, string beans and just enough water to cover. Stir, cover and simmer until potatoes are fork tender (30-45 minutes depending on heat). Remove lid, stir in salt, pepper, parsley and mint and cook uncovered until sauce has thickened.

Sauteed turnips and kale:
2 tbsp olive oil
2 turnips, peeled and diced
2 cloves garlic, chopped
1 medium bunch kale, coarsely chopped, stems removed
salt and crushed red pepper to taste
Rinse the kale well to remove any dirt. Heat olive oil in saucepan over medium heat. Add turnips and garlic and cook until slightly softened, about 5 minutes. Stir in the kale, salt and crushed red pepper, cover and cook until kale has wilted, about 5 more minutes.

Shrimp scampi**:
10-12 oz. shrimp (peeled and deveined), thawed
olive oil
1 tbsp lemon juice
1 tbsp chopped fresh parsley
salt and fresh ground pepper
Heat the olive oil over medium heat. Add the rest of the ingredients, stir and cook uncovered until sauce has thickened, about 5 minutes.

A couple of things:
I rarely find butter preferable to a vegetable-based alternative except when making cookies, and I recently switched from Brummel and Brown to Smart Balance for the omega-3's and to avoid hydrogenated oils (where the trans fats are, making many butter substitutes even worse for you than butter).

The shrimp I used in the scampi was fully cooked when I took it out of the freezer, which made the end result a tad rubbery. (The original recipe called for uncooked shrimp.) It also called for white wine, which I skipped when I saw how much liquid cooked out of the shrimp; no point in overcooking it more than I needed to. If I ever make this again - and there's a good chance that I will, since it was very tasty despite the texture - I'll either use raw shrimp or set the cooked stuff aside, make the sauce first and slip in the shrimp at the very end, just long enough to warm it up.

Pat on the back: Steve said this meal was the best thing he'd eaten all day!

The next Pinckney's stash arrives Thursday. Stay tuned to find out what I pull out of my chef's hat next!

*Vilma Liacouras Chantiles. The Food of Greece.
**Original recipe available here.