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Oven-Roasted Chanterelles

By: Mary Sue

08-11-2011

I stepped outside this weekend and realized something… It is cold! Is it going to be like this until June? Really? I think I forgot what 46 degrees feels like. I also have a sinking suspicion this happens to me every year. I am surprised when it is hot, surprised when it is cold. You’d think our human brains would have a better memory for weather, but maybe it is like pain. You really don’t want to remember.

This cold, relatively dry fall has brought us one thing in the Pacific NW: a bumper crop of chanterelle mushrooms. I am sure there is some fancy mushroomy reason behind it, but all I care about it eating as many as I can.

So, last week I baked some and added them with their juices over a bowl of polenta. It was a great accompaniment to a pork chop and a salad. And then, per usual, I reheated it the next day and put a poached egg on top. What did you expect?

Below you will find a recipe for the mushrooms and later this week I will talk about making polenta from scratch. It tastes so much better than the store-bought tube stuff and it takes very little cooking skills, so don’t be scared.

Oven-roasted chanterelles
8 oz of chanterelles
1 tbsp of olive oil
1 tbsp of butter, cut into small pieces (or melted)
2 tbsp of diced shallots
1 tbsp fresh thyme, chopped
1/4 tsp of salt
1/8 tsp of ground pepper

Preheat oven to 375 degrees. Clean and cut mushrooms into 1/4 inch slices, removing the woody stem. Toss onto a baking sheet with olive oil, butter, shallots, thyme, salt and pepper. Cook for 15-20 minutes, stirring a couple of times. When tender, remove from oven, save your cooking liquid and drizzle over mushrooms.

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Vegetarian Chili

By: Mary Sue

21-10-2011

Blog, Recipe

What is your go-to recipe when you are cooking for a group? My favorites are roast chicken and short ribs, but sometimes those dishes involve way too much time I don’t have. Plus, living in Portland means you are likely to run across a vegan, a vegetarian, and a gluten-intolerant all at the same party. Short ribs with a crusty bread just isn’t going to cut it.

I have tackled this problem in the past by making three main courses and just hoping that everyone could find something to eat. This takes a lot of time and, not to mention, money. So when Erik told me about this delicious chili recipe he stole from his friend, Brett, I was thrilled. It is easy, delicious and vegan – with some yummy toppings that will please all sorts of eaters.

This past weekend, Erik raced cyclocross – you know this sport, right? Cyclists ride mud-covered, off-camber courses that have barriers demanding you get off your bicycle and jump over, lugging your bicycle with you. It is not for wimps (like me who is really afraid of hurting myself, being yelled at by aggressive riders, and generally looking like the world’s biggest idiot.)

The best part about the races, if you are thinking about attending or joining, is the atmosphere. Tents line up along the course, cheering riders on with cowbells and obnoxious screams. There are vendors selling waffles, french fries, and sometimes, beer. This year, with the team’s new tent, we were able to bring a camp stove, chairs, and a fireplace. It is like camping, but you get to shower and sleep in your bed at night. Awesome.

In order to keep myself busy (and discourage others from encouraging me to stop being a weenie), I made this chili for a crowd of hungry racers and spectators. My only regret is that I didn’t make more.

Vegetarian Chili
Feeds 8

2 Tbsp olive oil
3 cups of chopped onion (one really large or two medium)
6 cloves of garlic, chopped
2 Tbsp of cumin
2 Tbsp of chili powder
1 Tbsp of ground coriander
2 tsp of cayenne pepper (more or less for desired spice)
6 cans of beans, drained (I use a mix of kidney, black, and pinto) or 4 cups dried beans, soaked and cooked*
1 28 oz can of crushed tomatoes including juices
1/2 cup cilantro (plus more for toppings)
Salt to taste

Toppings
Sour cream
Cilantro
Shredded cheddar cheese
Diced jalapeno or hot sauce

Heat olive oil on medium-low in a large, heavy-bottomed pot. Add onions and cook for 8-10 minutes, until softened but not browned. Add garlic and cook for another minute. Pour in cumin, chili powder, coriander, and cayenne and cook for about two minute. Dump in beans and tomatoes. Bring pot to a boil and then down to a simmer for about 15 minutes. Add 1/2 cup of cilantro and cook for another 5. Salt and serve with whatever toppings you choose!

*If you start with dried beans (I did this last time and kind of like them better!), first soak the beans overnight in cool water. You want to cover them with at least three times as much liquid. Next, drain the beans and place in a pot on low (or crockpot) with at least 2 inches of water covering the beans. Bring the beans to a simmer and cook for 2-4 hours, checking after the first hour for doneness. The beans should not be al dente, but also not completely broken down. I cooked mine 3/4 of the way and then finished the cooking in the chili and it worked fine. I just had to add water to my chili.

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Caramelized Cauliflower

By: Mary Sue

10-10-2011

Blog, Recipe

After a reluctance to accept fall’s arrival, I have finally embraced it. I forgot how comforting fall food can be: long-roasted vegetables and meat; hearty salads with fruit, cheese, and nuts; and soul-warming soups. Because, in the Northwest once the rain starts we all know it isn’t going to stop until next summer and we need comfort from anywhere we can get it.

In an effort to dive into the season, I created a full-fall dinner Saturday night including sauteed pork chops; a salad with goat cheese, toasted walnuts, and pears; and my new favorite side dish, caramelized cauliflower.

You have prepared cauliflower this way, right? Sliced thinly and then baked in the oven on a high heat until the florets have started to brown and sweeten? No? I love cauliflower and this way really brings out it’s best qualities.

The recipe I make would horrify my mom, considering it uses not just one, but two types of dried fruit. A lot of people are in the no-surprise-raisins camp and get pretty angry when someone slips them into a dish without warning. So, when adding them to this caramelized cauliflower I like to keep them out in the open, so anyone who wants to can eat around them pretty easily. You are welcome, Mom.

Caramelized Cauliflower with Golden Raisins and Currents
Serves 4
1 small head of cauliflower, cut into fourths and then 1/4 inch slices
2 tbsp olive oil
1/2 tsp of kosher salt (or to taste)
1/2 tsp of cumin
1/8 tsp freshly ground pepper
1 1/2 tbsp of golden raisins
1 1/2 tbsp of dried currants

Preheat the oven to 425. Toss the sliced cauliflower with the olive oil, salt, pepper, and cumin. Lay the cauliflower on a baking sheet, spreading them out so they lay flat. Place in the oven for 15 minutes. Flip the cauliflower and return to the oven for 10 minutes. At this point, check to see if the cauliflower is starting to brown. Add the raisins and currants for the last five minutes. Remove from the oven when the raisins have plumped and the florets are a golden brown and serve. (If you had to pull your cauliflower out before you add the raisins, add them to the cauliflower and let them sit for a minute.)

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Healthy “cookie dough” and other fun treats…

By: Mary Sue

03-10-2011

Blog, Recipe

Before a few weeks ago, I used to be able to sit through fast forwarding commercials on my DVR with the upmost patience. I used to be able to wait for someone to call me right back without logging on to the computer. I could read books and peruse magazines on the weekends. But, things have changed. I found Pinterest and every spare twelve seconds I have is spent searching through photos of far-off places, delicious foods, cool clothes, and, of course, food. This site, if you haven’t heard, is basically collections of photos that link back to their original source. It can be used as a style board for redecorating your house, a place to store ideas for big events, an inspiration for outfits, and a cloud storage for online recipes. Oh, and did I mention the photos of kittens?

For this kitty, and so much more, check out my pins. Also, sign up so I can follow you!

In one of my many pinterest wormholes, I found that someone had posted a recipe for healthy cookie dough and I had to click on the link to see just how it was possible to make HEALTHY cookie dough – and how fast I could do it. The original source came from Chocolate Covered Katie, who makes healthy vegan desserts that are low in sugar and still taste good. (Believe me, I know, I too was a skeptic).

Today, after staring at the recipe for a few days, I decided to make it around lunch time. The recipe promised to be high in fiber and protein, so I figured it sort of counted as lunch. I modified Katie’s original recipe a bit, including decreasing the amount of sugar, and after eating a small bowl (seen above) I was completely full. In fact, it is almost six and I am still not hungry!

The “cookie dough” was good enough that I would definitely serve it at a party the way she explains on her blog, with graham crackers, or keep in the fridge to munch on when I get the urge to eat ice cream (or actual cookies).

Let me know if you make it!

Adapted from Katie’s Healthy Cookie Dough (just for eating – not for baking)

1 1/2 cups chickpeas (1 can, drained)
start with 1/8 tsp of salt, add more to taste (I ended up with about 1/4 tsp)
tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract, more to taste (I added 3 tsp total)
1/4 cup nut butter (peanut butter will work, but maybe use less so it doesn’t taste too peanut-y)
up to 1/4 cup milk (start with 1 tbsp and add more as needed – she uses nondairy milk, but I used the cow’s stuff)
1/4 cup of brown sugar (Katie makes this without sugar or up to 2/3 cup to your taste)
1/3 cup chocolate chips
2 to 3 tbsp oats (If you omit, don’t include the milk)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

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First day of fall… Nay! Squeezing the most out of summer

By: Mary Sue

21-09-2011

Blog, Recipe

I looked up at the calendar today and realized it is the first day of fall. I am so not ready to say goodbye to the warm, long days of summer. Nor am I ready for the onset of winter squashes about to hit the market. I still want tomatoes, cucumbers, corn, and basil! Is it really over?

I was about to share with you my last hold on to summer – a gazpacho I made this week – only to realize I already shared a gazpacho recipe last year, here. I only make it once a year, probably because we end up eating it for every meal for the next four days, but it always screams summer. If you still have ripe tomatoes, make it before they are all gone.

In hope to find something else to share, I looked in my photo archives for another dish that has defined our meals this summer and realized I hadn’t told you about my new favorite vegetable: Padron peppers. They are these tiny Spanish peppers with just a hint of spiciness and are DEVINE when grilled or sauteed.

The first time I made them, to pair with this flank steak, I was trying to save some for Erik when he came home from work. Instead, I ate all of them and then called him to tell him just how good they were. He, strangely, didn’t appreciate hearing about food he might have liked if I hadn’t eaten it all. Weird.

Making them is simple. First, I tossed them in a bit of olive oil before putting them on the grill.

They stay on the grill for about 2-3 minutes a side, just until they start to blister a bit and the skins darken.

Then, I just sprinkled them with coarse kosher salt and gave them a quick toss. (If you want to cook them in a saute pan, no prob, I had the same delicious result. Heat up some olive oil on medium-high, throw in the peppers for a couple minutes until they start to blister, salt, and serve.)

Next, I ate them out of this bowl. I have made them again with shavings of parmesan cheese, which was delicious but not necessary. I just saw them this week at the farmers’ market and may have to have them one more time as a last farewell to summer.

What are you doing to say goodbye to my favorite season?

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Squash Salad with Mint, Basil and Chevre

By: Mary Sue

12-09-2011

Blog, Recipe

Late summer is the best time to live in the Northwest. Our weather is finally consistently warm and our gardens are overflowing veggies. Have you been to the farmers’ market lately? The colorful rows of tomatoes, peppers, and summer squashes scream at you to eat them. (EAT ME! EEEAAAT MEEEEE!)

But, if you have high yield zucchini plant in your garden you have zucchini up the yin-yang about now. It is daunting to keep up with the amount of zucchini those plants produce. I have heard of people dropping off bags of zucchini on neighbors’ doorsteps when they aren’t home. Unfortunately, my puny garden couldn’t handle zucchini and I haven’t seen any bag-fulls on my doorstep. I would gladly accept them if you were curious…

Whenever I hear of a good zucchini recipe, I feel like it is my duty to share it with all those folks drowning in squash – and for those of us who buy arm loads every chance we get. A while ago, I had dinner with some friends at Lovely’s Fifty-Fifty, one of my favorite pizza restaurants in town. We were starving and decided to order a squash appetizer. It was so incredible, I went home immediately and recreated it… And have made it over and over again.

The squash was sliced thinly, tossed in a lemon-olive oil dressing and served raw. The lemon helps loosen the squash up a bit – by beginning the breakdown process – but it retains a nice crispness and flavor. Toss in sliced mint, basil and chevre and you have summer on a plate.

Squash Salad
Serves 4
2 zucchini
2 yellow squash
6 mint sprigs, leaves removed and roughly chopped
10 basil leaves, sliced thinly
2 tbsp of chevre, or another soft, delicious cheese
2 tsp of lemon juice
2 tbsp of olive oil
1/4 tsp of sugar
salt and pepper to taste

After washing your squash, begin to slice it into 1/8 inch slices. I used a mandoline (like this one), in order to get uniformly thin slices, but it will be fine if you just slice them thinly.

Next, make the dressing. First add the lemon juice to the salad bowl you are going to use. Add a pinch of salt and drizzle in a bit of the olive oil while whisking. Continue whisking until the solution is emulsified and changed to an opaque mixture. Next, add the remaining oil slowly, while continuing to whisk. Taste and add sugar if necessary. Add in at least 1/4 tsp of salt. You want it to taste tart and a bit salty. Add ground pepper and more salt if necessary.

Take your squash and half the herbs and add them to the bowl with dressing. Toss. Sprinkle the top with the remaining herbs and the chevre. This should be served immediately or within 10-15 minutes, before the lemon starts to break down the squash too much.

Elderflower Syrup and Some Inspiration

By: Mary Sue

15-05-2011

Blog, Recipe

I spent this weekend taking an online photography class with National Geographic and Saveur Magazine photographer, Penny De Los Santos. The way Penny looks at food photography (and life) has changed me for good. It isn’t just her amazing pictures, but her entire attitude about sharing a story through a photo – whether the story is of a person, a place, or even food – that is utterly inspiring. The idea of honoring someone’s life with a stunning and thoughtful photograph sounds so rewarding and heart-filling that I can only hope one day to capture a tenth of the emotion she portrays in her photos.

And to honor myself, I would love to take beautiful photos of my passion: food.

These are a “forager’s dozen” of elderflowers, an herbaceous flower used in syrups, liquors, and the occasional recipe. Common in Europe, we often buy the syrup to mix with sparkling water for a refreshing, slightly sweet and tastes-like-a-summer-field drink.

I didn’t know Oregon could grow elderflowers, but luckily this farmer had bunches of them at his stand.

And a recipe to make syrup… Lucky me!

The recipe is pretty simple, you take equal parts sugar and water (3/4 a cup of each for one bunch of elderflower), bring to a boil, then take off the heat and throw in the flower portion of the elderflower plants. After it all cools, drain it and you have this delicious syrup to add to sparkling water, champagne, or any cocktail you can dream up.

I am feeling renewed after an inspiring weekend and hope that everyone out there finds something that lights a fire under you.

Ma’s Breakfast Bowl

By: Mary Sue

23-03-2011

Blog, Cooking Tip, Recipe

Down the street from my house is a restaurant called Sub Rosa. During the evening they serve simple Italian food, but on the weekend they do a pretty traditional breakfast. You know the type – eggs benedict, pancakes, an egg scramble of sorts – and my favorite, Ma’s Breakfast Bowl.

The dish is very simple: black beans, spinach, salsa, and two poached eggs. The first time I ordered it I was worried the soppy, squishy nature of those ingredients would not compliment each other, but I was wrong. With a little bit of crunchy, buttered toast on the side to dip in the dish, you are set.

The other morning, I felt like I needed a healthy, protein-rich breakfast to fuel my day and decided to recreate Ma’s bowl. I couldn’t believe how easy it was.

I started my water to poach some eggs. Updated tutorial here (in the past year I have made some changes to my egg poaching methods and I updated the original post).

Next, I got out a bowl and poured in a cup of spinach, 1/2 can of drained black beans, and some salsa.

Popped that in the microwave for a minute and a half, toasted my bread, and plopped the eggs right on top. I added a bit of salt and pepper and presto! Breakfast!

I am always looking for protein- and veggie-heavy breakfast options. What are your favorites?

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love affair

By: Mary Sue

17-02-2011

Blog, Recipe

I am not going to deny it, I am obsessed with kale. I don’t know when this switch happened, but it was sudden and intense… A little like falling in love. I think about the kale constantly: wondering what other seasonings I could add to make it even better, imagining it with this dish or during this occasion, making plans for it to be in my life for years to come. I don’t know what else to call it, but love…

It isn’t just any kale I am obsessed with either, no, it is a specific cooking style that makes me swoon: kale chips. Paper thin, crispy and salty. There is nothing more I want from food. Even though Kale is one of the Super Foods, I feel like they might be unhealthy – they are that good.

I have made quite a few batches now and have figured out a few things. First, the kale has to be completely dry so that the chips come out crispy. Next, it is best to toss the kale in oil as opposed to drizzling on top (and you don’t need much!) Lastly, I think salting them once they are done works best. Oh, and because my sister bought me some for Christmas, if you have any truffle salt sprinkle some of that on top of the chips. Heaven.

These chips have got quite a lot of recognition on the blogging circuit, but for some reason I held off on making them. And true, they don’t taste exactly like potato chips, but VERY VERY close. And anything that tastes close to potato chips, but are healthy, will most definitely be able to keep my fickle affection for years to come.

Kale Chips
1/2 bunch of kale (I use Lacinato, but others will work)
1 tbsp of olive oil
salt to taste

Preheat oven to 350. Wash kale and dry thoroughly. Remove center rib from leaves and tear or cut into chip-size pieces (the kale shrinks a bit, so I make mine a bit bigger than normal). Toss chips in oil and lay onto parchment covered cookie sheet (not necessary, but makes for easier clean up). Make sure chips are not overlapping.

Place in oven and cook for 10-15 minutes. My oven takes about 12 minutes, depending on the day. Chips are done when they easily break apart (like a really thin potato chip). Don’t let them turn brown as they can become bitter.

Remove from oven and salt. EAT!

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Mini Frittatas

By: Mary Sue

27-01-2011

Blog, Recipe

Remember when I said that I love not drinking caffeine because it has made me sleep better and feel more awake during the day? Well, I forgot to notice one negative side effect. I seriously think being caffeine-free makes me stupid:

Two days ago, I was leaving the gym, thinking about how sweaty I was and what I was going to cook for dinner, and I stopped at a stoplight for probably 45 seconds, staring straight ahead at the light, only to watch it turn red.
I keep walking upstairs only to forget why I am there…
I can’t find the right word when I am in a conversation and stutter endlessly until finally the word I am searching for comes to me, in the most recent case the word “mechanic” (this word has alluded me not once, but four times in the last few days).

Maybe this happens all the time and I am using it as an excuse to drink caffeine again as soon as I can? Possibly.

But, while I am still caffeine-/alcohol-/dairy-/wheat-/sugar-free, I have to make do with some pretty amazing food. Really! You don’t need all those things in order to be happy (just kidding, of course you do!) – but, at least your food can still taste mighty good.

Today, I made some mini frittatas for breakfast. An exceptionally easy and time-saving menu item – you could even prepare most of it the night before and just cook it in the morning – and the possibilities of options are endless. The one you see above had a mix of chicken sausage and pork sausage, cooked sweet potato, and kale.

First, I cooked the sausage until crispy and brown.

I added a cooked sweet potato, raw kale, and the sausage to a muffin tin (mine is one of those silicone-like pans, so I didn’t need to grease the pan). Poured in some beaten eggs and baked!

They came out perfect and I can’t wait to try them with other veggies. Maybe spinach, oven-dried tomatoes, and feta? Or bacon, peppers, and onions? Yum!

Mini-Frittatas
Serves 3

6 eggs, beaten
1/4 pound of sausage
1/2 diced sweet potato (cooked)
1/2 cup of chopped kale
Grease for muffin tin (I used a 6 muffin tin)

Preheat oven to 350 degrees.

Make sure all vegetables are cut in a small dice and are cooked (Except peppers and leafy greens probably don’t need to be cooked before). In a frying pan on medium, cook sausage until browned and cooked through. Grease muffin tins with butter or cooking spray. Add meat and veggies, and then pour in beaten eggs – filling about 3/4 the tray.

Cook 20-25 minutes (more if your pre-cooked items are cold). Check for doneness by shaking the tin and making sure the eggs are set.

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Oven-Roasted Chanterelles

Vegetarian Chili

Caramelized Cauliflower

Healthy “cookie dough” and other fun treats…

First day of fall… Nay! Squeezing the most out of summer

Squash Salad with Mint, Basil and Chevre

Elderflower Syrup and Some Inspiration

Ma’s Breakfast Bowl

love affair

Mini Frittatas

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