Sweet Potato Hash

Just as I suspected, a game of “what the hell can I make for dinner?” while looking into the fridge was exactly what I needed to break me out of yesterday’s day-long funk. And, if I may, the results were pretty fantastic! If you enjoy cooking and want to improve your ability to, and comfort level with, thinking outside of the box, I suggest playing this game as a once-a-week, clean out the fridge exercise. Not only will it keep you from wasting produce, but it will make you combine ingredients that you wouldn’t necessarily see paired during your 10-minute surf of Pinterest.

done2

Here is what I dug out of the fridge:

(makes up to 4 servings, just increase number of eggs):

  • 2 sweet potatoes, peeled and cut to 3/4″ cubes
  • 1/2 head of cauliflower, broken down into 1/2″ – 3/4″ heads
  • 1/2 head red cabbage, rough chopped to about 1/2″ – 3/4″
  • 2 medium carrots, peeled, halved lengthwise and fine chopped
  • 1/4 white onion, peeled, fine chopped
  • 1 leek, green removed, stalk halved lengthwise and fine chopped
  • 5 green onion “greens”, chopped
  • 2 garlic cloves, peeled and fine chopped
  • 5 sprigs thyme, leaves removed and minced
  • 2 large eggs
  • 2 tbsp EVOO
  • 1/2 cup beef stock (low sodium)
  • salt & pepper
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 2 beers, consumed slowly, not at all used in the actual recipe
What Was Left

What Was Left

Bring 6-8 cups of salted water to a boil. While waiting, begin the prep of your vegetables, starting with the sweet potatoes. Once water boils, drop your sweet potatoes in (already cubed). Blanch for 3-5 minutes, then strain and rinse under cold water to stop cooking process. Set aside. Rinse out your pot, refill with fresh water and return to a boil.

Meanwhile, bring a large pan to medium heat and add 1 tbsp EVOO. Add your onions and leek to the pan with a pinch of salt and saute until just turning translucent, approximately 5 minutes. Once your onion and leek start to turn translucent and are aromatic, add your carrots and cauliflower to the pan and saute for another 5 minutes. Next, add your sweet potatoes and garlic. At this point, add the cardamom, cloves, cinnamon, nutmeg, a few pinches of salt and approx. 2 tsp of fresh-cracked black pepper, mixing throughout the ingredients. You may need to add a little more EVOO here to keep your potatoes from sticking as the first several ingredients will have absorbed much of the oil you originally added.

After your potatoes have been in the pan for approximately 10 minutes, add your red cabbage and combine. Simultaneously, add your thyme and beef stock. Let the stock simmer until almost completely absorbed / evaporated, then reduce the heat to simmer, put the lid on your pan, and let the flavors meld for up to 10 minutes.

hash

While your hash is busy getting delicious, it’s time to poach your eggs. There are several ways to poach an egg, and if you have a preferred method, please insert here.

If you have never tried to poach an egg, or have never done so successfully, this method is a pretty good one-  I used the water which I put on to boil after my potatoes were blanched, reducing the heat to low, letting the water settle to a simmer and adding a pinch of salt. Once that’s done, crack one of the eggs into a small dish or bowl (a tea-cup works well). Used a slotted spoon to swirl the water in the pot, creating a vortex. Then, use the bowl or cup and ‘lay’ the egg into the water. Using this method, you keep the egg whites tight. The vortex will cause the egg-whites to swirl and bind to themselves around the yolk, keeping them neat and compact. Repeat with the balance of the eggs. Leave the eggs alone while they are in the water! You don’t need to (or want to) do anything with them other than let the water cook them. Once the egg-whites begin to form a solid and the eggs begin float off the bottom of the pot, use a slotted spoon to remove them from the water and let them dry on a paper towel for a minute. DO NOT cook them longer than 3 minutes. If you wait until they are floating on the surface around minute 4 or 5, they will be cooked through and you will not have any of that beautiful, soft, silky yolk come running out when you cut into your egg.

To serve, spoon they hash onto a plate. Sprinkle your chopped green onions on top of the hash, then add your egg to the center of the hash. Dust the egg with a tiny amount of salt and pepper, and you are ready to eat!

done

 

The beauty of this dish, as with hash in general, is that your recipe does not need to be strict! Hash has traditionally been a “what do we have available to chop up and cook?” type of meal. That is what makes it perfect for using your odds and ends, similar to a stock or a soup. This recipe will take you about 45 minutes.

In regards to nutrition, depending on your serving size, you are getting anywhere from 1 to 3 servings of vegetables. Sweet potato is a HUGE source of Vitamin A, and contains 0.1g of fat. Other than your EVOO, there is not a high fat content ingredient in this meal. As for the egg, many people think egg and associate it with bad cholesterol. If you do a little bit of research on the nutrition of eggs, you will find approximately 5g of fat (with about 2g being monounsaturated fat vs. 1.5g saturated fat), as well as a high DV% of Vitamins A, D, B-6 and B-12. The one egg used in this dish is good source of proteins which a diet high in fruits and vegetables can lack. If you have an issue with your cholesterol, obviously the egg can be eliminated. To add the creaminess, a small amount of Greek yogurt can be used as an egg substitute. Lastly, you can easily eliminate the beef stock if you wish. For me, it added a great depth of flavor and really enriched the dish. A good, homemade vegetable stock can be used here.

As always, if you give this a try, I hope you like it and make sure to give me your feedback!

ENJOY!

 

Slipped

So, we have gone out to eat the last two nights, and I’m really starting to feeling it today. Regardless of how careful you are with what you order, it’s just not the same as rolling up the sleeves and making yourself a meal that you know is going to be good for you, while listening to some good tunes and sharpening your kitchen skills (bad pun intended).

That said, my wife and I have had some major career decisions to discuss, so at least the time not spent in the kitchen with Gary Clark Jr. blasting has been well spent.

Tonight’s challenge: make dinner with whatever we have in the fridge, incorporating as many colors as possible.

Hopefully this will snap me out of the funk I’m in today. It’s absolutely amazing to me how quickly your energy level drops when your intake of fruits / vegetables declines. It’s brought my entire demeanor down today. The good news: I can feel the change and now I know what it is and how to fix it. PROGRESS!

“We’ll Have the Octopus”

When many people think about going on a diet, their initial reaction can be to cringe. In fact, when you say the word “diet” slowly enough in your own head, it sounds almost exactly like “self-denial”, “is that really an adult-sized portion?”, or “is it ‘cheat-night’ yet?”. Still, the benefits of changing one’s unhealthful eating habits are so numerous that hundreds of thousands of individuals make a conscious decision to change their diet every year. This is my year, and I, like most of us that have tried at one time or another to start eating a more healthful diet, eventually had to face the dreaded crucible of…Going Out To Eat. (insert the Wilhelm scream here).

octopus

My wife and I decided last night, when we got home from work at 7:00pm and realized that neither of us had actually hit the “Start” button on the dishwasher, that it is perfectly acceptable to go out to dinner on a Tuesday night. Truth be told, the weather here was too perfect last night to not sit outside and enjoy smells of an Italian cafe.

I’ve been nervous about going out to eat since I’ve started to change my eating habits to be smaller portions of healthier foods. This is mostly due to the fact that as I cook, I am so focused on where the ingredients are, where my knife blade is in relation to my thumb, what temperature the pan is at, how long the garlic has been on the heat, how long ago the chicken went in the oven, etc… that the anticipation does not have a chance to build the way that it does when you are sitting and waiting to be served, surrounded by other tables already having their meals. That does nothing but get me excited to eat, well, all of it!  Also, when you are handling your food and focusing on your recipe, you are conscious of making healthy decisions like not using too much oil, or not leaving that extra bit of fat on there, or not using that three-finger-pinch of salt when one will do…

All of that said, we decided to go out. After looking at all of the 50+ items on the menu, we decided to try the octopus as our appetizer.

As a relatively educated guess, the ingredients were as follows:

  • 1/2 cup octopus, boiled and rough chopped to about 1/4″ thick
  • 1 medium carrot, semi-fine chopped
  • 1 tbsp fresh Italian parsley, fine chopped
  • 2+ tbsp EVOO
  • 1/2 lemon, juiced
  • 1/2 avocado, cut into two wedges
  • 3 tbsp black olive puree
  • salt / pepper to taste
  • 1 slice of nondescript bread soaked in another whole tbsp of EVOO and baked

First, let me say that there was waaaaay too much olive puree for me. The brine of the olives overpowered the relative subtlety of the rest of the ingredients. Nothing else really came through when you got more than 1/2 tsp of olive in a forkful. That said, if you were careful about what you got on your fork, this was delicious. But, was this something that was good for me? Let’s take a look:

Octopus, though many are unfamiliar with it, has an amazing flavor, and is also very nutritious. It contains Vitamins A and C, as well as some of the elusive B vitamins. It is also a good source of omega-3 fatty acids. However, watch out for the cholesterol if making this food a staple.

The avocado, though considered a “super-food”, should still be taken a what it is: a fat. Now, it’s a very healthy fat, and also provides a great amount of antioxidants. However, given the amount that was served, and paired with the amount of EVOO that was on this dish, it could be “too much of a good thing” if you are attempting to lose weight or keep those arteries clear.

The olive puree, though I do not know what chemicals (if any) were in it, I would not shy away from. Too many health benefits to avoid the olives.

There were not enough of the other ingredients to really take into consideration as being a health benefit or detriment, especially as my wife and I split the dish.

With the above, I wanted to give you a little insight into how I have been looking at my meals when we’ve gone out to eat. While I have never been one to count my calories, nor to measure my portions (This one time I did count out the 28 almonds that make up a service size and put them in a ziplock bag for snack… still haven’t regained my dignity), it is incredibly important to be conscious about what you are putting in your body. You can safely go out to dinner as long as you are not predisposed to think of “going out” as “cheating”. You can go to a restaurant and look for the best options for your health. This appetizer was not perfect, but was it a better choice than the fried calamari?

I may not live to be 100 years old, but that doesn’t mean my diet shouldn’t help me get as close to achieving that as possible. I love food too much to give up everything that is bad for me, but I look at it this way: the healthier I eat, the longer I could live, and the more time I’ll have to eat! It’s beautiful logic, isn’t it?

ENJOY!

Roasted Pork Tenderloin with Apple and Onion

On Sunday night, my wife and I finally watched “Chef” with Jon Favreau. I won’t spoil the movie for you (it’s a fantastic movie and you should check it out, especially if you love cooking / food!), but in it, quite a bit of time is spent showing them producing dozens of Cuban sandwiches. This of course got me on a pork kick. While my new diet eliminated red meat, white meat is fair game. Of the white meats, pork is by far my favorite. A lean pork tenderloin is not a bad option at all when it comes to keeping meat protein in your diet, as long as you keep health in mind as you prepare it. With that, after daydreaming through my work day yesterday, I got to the market, grabbed two pork loins, then rushed to the kitchen.

serve

I love honey mustard with pork, but I’m trying to, wherever possible, avoid the over-processing of the commercially produced brands. With that, I wanted to see what I could come up with. I did end up using some of the organic dijon mustard I had in the fridge because, well, I had it, dammit.

Mustard Glaze
1 tbsp crushed mustard seed
1 tbsp ground yellow mustard
1 tbsp organic dijon mustard
1/3 cup organic apple cider vinegar
1/4 cup organic honey
Single pinch of salt
Combine all ingredients in a glass bowl. Whisk until fully combined. Taste and add honey or ground mustard to taste. Put in the refrigerator to set up until ready to use.
Pork Tenderloin with Apples and Onions
(Makes up to 6 servings)
2 pork tenderloins, cleaned, washed and dried
2 large Fuji apples, cored and cut into eighths
2 large white onions, peeled, ends removed, then cut into eighths
2 garlic cloves, peeled and minced
1 bundle thyme sprigs
1 tbsp ground cumin
1/2 cup organic apple cider vinegar
1 1/2 cups vegetable stock
2 bay leaves
1+ tbsp flour
2 tbsp extra virgin olive oil (EVOO)
salt and pepper
Assorted greens for a side salad
First, prep your apples and onions. Place in a bowl and have ready to go off to the side.
Set your oven to 375 F.
Next, remove the tenderloins from their package and remove any unwanted fat. Be sure to remove any silverskin. This silverskin (also known as elastin) is a tough connective tissue that will not break down through the cooking process. Not only will it impact the cooking process (can cause the the loin to curl as the tendon tightens due to heat), but is also unpleasant to chew in the final product. Most butchers will get this removed, but some portions may be left on where the silverskin runs up under the “cap” (at large end of the tenderloin) so as not detach the cap. This silverskin can be removed with your paring knife. Once you are able to grip the end of this tissue, you will be able to pull it from the loin, using the knife blade to separate it from the meat as you pull.
Silverskin removed from the first loin, still intact on the second.

Silverskin removed from the first loin, still intact on the second.

Once the silverskin is removed, wash and dry the loins. Once dried (drying is a must if you want to achieve a good, juice-retaining sear and a beautiful brown color), salt and pepper the loin to taste. Heat 1 tbsp EVOO to med-high heat in a large, oven-safe pan with a good size rim (for retaining liquid later). Add the tenderloin to heated oil and sear on all sides, allowing approximately 3 minutes per side. YOU ARE NOT COOKING THE MEAT THROUGH; all you want to do is lock in the flavor. Once you get the loin seared on all sides, remove from the heat and let them rest on a plate.

Using the same pan (keep that fond!), reduce the heat to medium and add another tbsp of EVOO to the pan. Add apples and onions to pan and season with double pinch of salt and your 1 tbsp cumin. Stir frequently to prevent burning the smaller pieces of onion. Eight minutes after starting the apple and onions (onions just starting to become translucent and apples starting to soften and brown), add the garlic, apple cider vinegar, vegetable stock, bay leaves, leaves from three sprigs of thyme, and three whole sprigs of thyme to the pan. Stir to combine, scraping the bottom of the pan to degalze. Turn heat to high and bring to boil. This only needs to boil for 2-3 minutes.

Fond

Fond

boil

 

While waiting for the liquids to come to a boil, take your mustard glaze out of the fridge and glaze the pork (just drizzle on the top and spread with your spoon), reserving some for a dressing for your greens later. Return the tenderloins to the pan, setting them on top apple and onion mixture. Remove the pan from the heat and place in the oven. Cook time will vary anywhere from 15-25 minutes. This is dependent on the size of the loin, how much cooking takes place as you are searing the meat, and the temperature of your oven. With your meat thermometer (if you don’t have one but are serious about making good food at home, you should invest in one), check the largest diameter portion of each tenderloin. The established “safe zone” for pork is 145 F and above. Do not go too far above 145-155 F as you will begin drying out the meat above that point. You are going to remove the pan from the oven when the pork’s internal temperature reaches 140 F. The internal temperature will continue to rise, even after you remove the meat from the heat source. I pulled mine at 142 F and it rose to 153 F in 5 minutes of resting.

Ready for the oven

Ready for the oven

Remove the pork to a serving platter and allow to rest for ten minutes. Spoon the vegetables around the pork. While the pork rests, take the liquid remaining in the pan and ladle it into a saucepan. Set the saucepan on high heat and bring to a boil. As the liquid begins to boil, add your foul to the liquid and whisk as the mixture reduces. Once your flour is completely combined and liquid has reduced by 1/3, you should have a sauce that is viscous enough to coat the back of a spoon. Once ready, place this to a gravy bowl, and you’re ready to eat! Serve this with a side salad of leafy greens, topped with the reserved mustard glaze or a light poppy seed dressing to bring the whole dish together.

serve

plated

Nutrition:
The pork, if trimmed properly and not cooked in excessive fat, is a great protein source. The apples are a good source of Vitamins A and C, and the onions are also good for Vitamin C as well as dietary fiber. The homemade honey mustard is a terrific option due to the surprisingly high amount of omega-3 fats (heart healthy) in the mustard seeds. The side salad of mixed leafy greens speaks for itself. The more dark, leafy greens you can get in your diet, the better off you are.
I hope that you enjoy this recipe as much as my wife and I did! If you decide to try it, please let me know your thoughts; I’d love to hear your opinions!
ENJOY!

‘The Belly of Paris’

belly

If you love food and have not read this book, I highly recommend it! It is so well written, the descriptions so vivid, that, at least for my part, I could not wait to get to my local farmer’s market.

Yes, it is about much more than food. Yes, “fat” and “thin” are metaphors for social standing and personal wealth. I get it.

Those facts notwithstanding, Zola is an incredible writer and this is a must read if you have ever gone to a farmers market or stood in front of rows of fresh produce and just smiled.

ENJOY!

 

Sunday Breakfast Sandwich

Fried egg sandwich with tomato, basil, sauted onion, avocado and roasted garlic

Fried egg sandwich with tomato, basil, sauted onion, avocado and roasted garlic

Happy Sunday!

I woke up early this morning and, surprisingly, was hungry. I’m still trying to get used to waking up hungry. I went for almost five years not having breakfast. I ate so much for dinner the night before (none of which was remotely healthy or easy for my body to digest) that I would just wake up and go about my day. Breakfast is still a new and wonderful concept to me! Anyway, woke up hungry. I put on water for tea and turned on the coffee maker. Once I smelled coffee the brain began to function, so I took a quick inventory of what edibles we had in the house. This was interrupted by an impromptu game of “here’s my rope dad, pay attention to me!” with my 18 month-old Rottweiler, Rosie. We both lost interest after about 8 minutes, so it was back to the task at hand.

Egg Sandwich
(makes two sandwiches)
2 English Muffins
2 large organic eggs
1/2 tomato, cut into four 1/8″ slices
2 or 3 basil leaves, rough chopped
1/4 onion, halved and thinly sliced
1/2 avocado, cut into four wedges
2 garlic clove, lightly crushed and peeled
1-1/2 tbsp extra virgin olive oil (EVOO)
salt & pepper

Pre-heat the oven the 300 F. Take your garlic cloves and crush them just enough to release the clove from its shell, then cut the ‘stem” off. Place the garlic on a small oven-safe dish or pan, drizzle a small amount of EVOO on each clove, and place in the oven for 15-20 minutes. You’ll need to check these every so often to ensure that you are getting a good color while not burning or charring them. The end result you want is to get a light caramel color and to be able to easily pierce the cloves with your chef’s knife. At the same time you place your garlic in the oven, go ahead and separate your English Muffin halves and place them in the oven as well. I left these in for as long as I roasted the garlic, but personal preference reigns here. Just keep in mind, the muffin is your only ‘crunch’ element.
Next, prep your tomato, basil, onion, but NOT the avocado (you don’t want discoloration for the final product). Pre-heat a large pan to medium heat, and bring 1 tbsp EVOO to temp. Add your onions to the pan and hit them with a pinch of salt to kick-off the caramelization process. The onions will take approximately 10 minutes to finish. When the onions are almost done, go ahead and get the eggs in the pan. Salt & pepper to taste. I went with soft-fried eggs because the creaminess of the yolk paired with the creaminess of the avocado was just…..yes.
When you flip your eggs, add the tomato slices to the pan. Just 10-15 seconds on each side. You see here why I said a large pan; you’ll have the eggs, tomato and onions on the heat simultaneously.

Time to assemble the sandwich:
Place your muffin on the plate. Next, layer your tomato slices, basil, egg and onion. Now cut your avocado and place two of the four wedges on top of the onion. Lastly, take your garlic cloves (which you have removed from the oven and let cool for a few minutes) and spread a clove of garlic on the top half of each muffin as if it were butter. Gently press the top half of the muffin with the garlic spread onto your avocado, breaking the egg yolk and letting the flavors meld. Time To Eat!

Start to finish, this will take you 25-30 minutes. While perhaps not the quickest breakfast for a weekday, I hope you give it a try the next time you find yourself with a couple extra minutes in your morning routine!

ENJOY!

Vegetarian Pho (Pho Chay)

One of the main commonalities of the Blue Zones is that vegetables make up a significant percentage of their resident’s diet. While I am in NO WAY ready to make the leap into becoming a vegetarian, one of my goals is to limit my intake of meats (including fish) to a handful of meals per week. I’ll need to consume meat often enough to where it does not ‘interrupt’ my digestive process every time I eat it, but still keep it minimal enough to allow for healthier options.

I’m 99.78% certain that tonight (Friday) is going to involve the consumption of copious amounts of alcohol, accompanied by a case of the late-night munchies, and as Sarasota, FL, is not necessarily known for its late night vegetarian chow-houses, I decided to skip the meat last night.
Pho Chay (simply, pho with a vegetable-based stock and with no meat toppings) is something I have wanted to make for a while now. I looked at a couple of recipes, but could not settle on one that made me want to fire up the burner. So, I took a few basic concepts, headed to the market, and had fun with it (essential to cooking!).
Here is what I came away with:
First, the broth for the pho chay~
2 kohlrabi bulbs, peeled and rough chopped
1 yellow onion, cut into eighths with skins left on
4 cloves of garlic, smashed and peeled
2 carrots, washed and rough chopped
2 stalks of celery, washed and rough chopped (get rid of the leaves as they are too bitter for the broth)
1 dacon radish, peeled and rough chopped
2 knobs of ginger, washed and rough chopped
1 fuji apple, cut into eighths with core removed
2 sticks cinnamon
1 tbsp star anise seed (placed in a tea bag and tied shut with twine)
2 tsp ground cardamom
8-10 cloves
1 tbsp sea salt
fresh cracked black pepper to taste
14 cups cold water
pho stock
Pre-heat your oven to 450-500 degrees. Take the above ingredients and spread them around in an oven-safe pan or tray (at least a 2″ rim), drizzle with about 1 tbsp of EVOO (extra virgin olive oil), toss to coat evenly, and place in the oven. What you are looking for here is to start the aroma, to start the release of the juices / oils, and to get a little bit of color. Keep them on the top rack and check them every 8-10 minutes to ensure that you are not getting any burning / charring. The reason I chose to roast the vegetables rather than dropping them directly into the pot is that, due to the fact that this pho has had the typical beef bones / ox tail eliminated from the broth making process, we want a little bit of color as well as a little more depth of flavor. Roasting helps to ‘deepen’ your vegetables.
While the magic is happening in the oven, get two cinnamon sticks, 2 tsp of ground cardamom, 8-10 cloves, and 1 tbsp of anise seed (place these in a tea bag or you’ll end up picking them out of your teeth later) and set aside.
stock roasted
Once you feel your work in the oven is done (there is no set time because all ovens are slightly different, so follow to what your eyes and your nose are telling you), take your tray out of the oven and dump the contents into a large stock pot. VERY IMPORTANT: take the now empty and still hot pan or tray over to the sink and run about a cup of water into it. Then, take a wooden spoon and gently scrape (deglaze) all of the brown bits (fond) and oils off of the bottom and the sides of your tray. You will see how dark and rich the water becomes as you do this. Once your pan / tray is deglazed, take the gold you’ve just created and drop it right into your pot. Follow that with the spices that you set aside, plus one large tbsp of sea salt and a few twists of fresh cracked black pepper. Then, fill the pot with 14 cups of cold water. Bring this to the cusp of boiling, then drop it down to simmer and keep the bubbles coming on the slow and gentle side for about 50-60 minutes, stirring every 15-20 minutes.
Second, the toppings for your pho chay~
12oz package of extra firm tofu (pressed or un-pressed)
6-8 shiitake mushrooms
6-8 baby portobello mushrooms
1 jalapeno, chopped into bite-sized pieces
1 bag of your favorite bean sprouts
1 red bell pepper, chopped into bite-sized pieces
1/2 bunch of green onions, fine chopped
6 medium / large basil leaves, rough chopped
1 box of your preferred rice noodles
salt / pepper
Now, take your favorite tofu (or, if you are brand new to this whole tofu thing, a 12oz block of extra-firm tofu) and cut it into slabs about 1/4″ thick. Heat 1 tbsp EVOO in a large pan over medium heat, and pan-fry the tofu until golden brown on both sides. Browning time will depend on moisture content. Remove from heat, and cut into bite-size pieces, then hit them with a pinch of salt and pepper.
tofu
Clean your pan, then heat another 1 tbsp of EVOO over med-low to medium heat. To the pan, add you favorite mushrooms. I went with shiitake and baby portobellos. Saute these until lightly browned, hitting with salt and pepper about a minute after they hit the pan. You want to keep the heat relatively low, because you want the mushrooms to be cooked, but also to remain meaty. Don’t over cook! Once done, place mushrooms on a paper towel to get any extra EVOO off the finished product.
Set the mushrooms and tofu aside for now.
Bring a pot of salted water to a boil (volume of water per the instructions for your selected rice noodles). While that process is under way, prepare the balance of your toppings. This phase is really up to personal preference. We went with a jalapeno, basil, bean sprouts, green onion, and a red bell pepper. The only real key here is, whatever toppings you choose, keep them bite-sized.
Once your water boils, drop the noodles and cook to preference; for us this means slightly al dente. Once ready, strain the noodles and rinse with cold water to prevent sticking. Set aside. Now, strain your broth into a large bowl. I prefer lining a colander with cheese cloth to remove the tiny bits. Remove the vegetables from your stock pot, return the broth to the pot, and return to the pot to the burner on low heat.
pho toppings
At last, we assemble. Grab a bowl (the deeper the better), place a serving of rice noodles in the bowl, assemble your desired amount of tofu and mushrooms on top of the noodles, then, sprinkle on whatever other toppings you’ve selected. To finish, ladle your broth onto the contents of your bowl. Keep in mind that the broth is what is going to heat (or reheat) your other ingredients, so use enough to make your toppings swim. Grab your chopsticks, a spoon, and enjoy!
pho 2
This was a lot of fun to make! There are so many options as far as what you can do with toppings that you can practically have a new product each time you make it, even when reusing the same broth recipe. That said, I recommend you make yourself a large pot of the broth, strain it, put it in containers and freeze it. You’ve now cut that hour off of your next pho chay craving; just heat up your broth!
Nutrition:
The only thing you need to watch here is how much EVOO you use to saute with. Oil is fat, and while fat is usually flavor, part of this for me is finding the flavor in your other ingredients and not relying on the fat to sum up your dish. EVOO loses much of its heart-health benefits once it’s heated, so be easy with how much you use here.
Vegetable stock or broth does not provide you with much in the way of vitamins, but it does usually contain much less fat that meat-based broths. Also, making your own vegetable broth, as we did here, allows you to control the amount of sodium in the finished product, which is typically the biggest concern with store-bought products. Also, if you are trying to limit your use of canned products, you may want to have broth / stock making become a regular activity. (Also, it makes your whole house smell amazing!)
If you have any questions or comments, don’t forget to contact me. I’d love to hear your feedback if you decide to try a bowl of this pho chay!
ENJOY!

New Vegetarian Comfort Food

First, I need to give all of the credit for this recipe to Laura and her award-winning blog, “The First Mess”. You can check it out here: http://www.thefirstmess.com/ 

The recipe caught my eye because every ingredient in it is so damn good for you! Also, I’ve wanted to explore some new curry dishes for a while. Last, but certainly not least, her photography is amazing, you can’t help but want to try it! I will let you take the exact recipe from TFM (the post is dated 10/2/14), but I wanted to add some notes of my own regarding what I did and how it came out.

As you can see from the title of this post, this one-pot meal could very well become a new go-to Fall / Winter comfort food for me. It was incredibly deep and rich! The spices were perfectly balanced, and with just a little bit of bread to soak up the broth…. my god. My life had always revolved around meat-based comfort foods; beef or lamb stew, roasted chicken, beef/pork lasagna, etc… Nothing vegetarian I’d had to date really hit all the spots for me when I consider something a comfort food. This was the first vegetarian dish I’ve had that I can honestly say did not feel like it was lacking anything. Very hearty and satisfying with the perfect amount of heat. 

Okay, so here we go:

Total time, start to finish (less the shopping which I did the day before), this took me about 80 minutes. This is one of those meals where your mise en place needs to be on point. As you are really trying to bring out the aromas and oils (flavor) in your first several ingredients, rather than trying to break them down, you’ll need to move to the next step in a timely fashion or you will lose something from the flavor profile. Now, this is good practice for all of your cooking, but for this one in particular, get your ingredients prepped before anything hits the heat. Do not add the curry and bay leaves to the heat before you mince your garlic and dice your jalapenos. Too much inactive time in the pot (or pan) is generally bad for, well, just about everything in a saute scenario. Similarly, do not add your garlic before you dice your jalapenos. Unless you and another person are working in perfect harmony in your home kitchen (god bless you), you will be doing all this prep yourself. That means that if you add your garlic before the jalapeno is prepped, the garlic will be sitting inactive on the heat as you dice the jalapeno, which in turn means, a) the garlic will start to darken while you clean and dice the pepper and the flavor will get much more harsh than you want it to here, or, b) you’ll rush through the dicing of the jalapeno so as not to burn the garlic and your cutting board COULD end up looking like an operating table in a Civil War field hospital. NOTE: both options are undesired.

Prep

 

It says to use waxy potatoes for this dish. USE THEM. Keep in mind, you are essentially boiling the potatoes here. If you do not go with waxy, you will end up with a mess. Also, some of waxy potatoes you find can be downright beautiful, so why not use them!

Wow

Wow

The curry I used was just a typical sweet curry. My wife talked me out of picking up the hot curry, and, as usual, she was right. The sweet curry paired with the jalapenos gave this just the right amount of oomph, while still keeping it a comfort food and not a food challenge. If you want this a little hotter, I would still go with the sweet curry, and either turn up the heat with another pepper variety, or with a favorite hot sauce.

Don’t be nervous about leaving the bay leaves in there. I used dried leaves, and brought it all the way up the final stages of cooking before removing. They are easy to spot before the kale goes in.

Last step

Last step

If you hit the potatoes and cauliflower with salt and pepper before adding the tomatoes, make sure you check it again before you add the kale and chickpeas. Tomato will change the profile, especially if you go with canned, and what you thought was enough pepper may need a few more twists. Add the chickpeas first and get them incorporated into the pot so they can soak up that flavor while the kale wilts. Do this before the kale goes in, because once it does it will go EVERYWHERE when you stir, and your relaxing evening of cooking turns into three minutes of,

  • “When was the last time I cleaned the stove?”
  • “Will the dog eat kale?”
  • “The 5-second rule is totally legitimate, right?”.

Also, if you do go with a 28oz. can of crushed tomatoes, you may want to have some plum tomatoes on hand (if there are in season, which they always are in FL) to dice up and throw in there. This brightens up the sauce (or broth) a little bit.

For me, make sure you remove the stems (spine) from the kale. If you wish, you can simply rough-chop it and dump it in, but I found that since you are only wilting the kale, it retains a good bit of crunch on its own (and really adds a nice texture). The stems just will not tenderize in the same amount of time, and you could end up with something…different. But, that’s an individual preference; all you’ll end up with is a little more of a crunch and a slightly different flavor than you get from just the leaves.

You can make this dish a soup or a stew by varying the amount of vegetables and the amount of vegetable stock you use. I prefer my one-pot style meals to be on the hearty side, so went heavy on the cauliflower, potatoes and kale, while keeping the vegetable stock around the 1-cup amount that was called for.

Now for the nutrition: This dish is PACKED with good-for-you. Kale and cauliflower are both part of the cruciferous vegetable family (including broccoli, cabbage, etc…) which are some the healthiest vegetables you can consume. They are loaded with vitamins and minerals, and contain some of the best antioxidant bang-for-the-buck out there. Chickpeas (or garbanzo beans) are loaded with fiber, minerals and antioxidants, and are also supposed to be linked to heart health. While I am no nutritionist, and I believe that everyone’s health depends on their own unique set of needs, anyone would be hard pressed to find a major fault with this dish as it relates to health and nutrition.

Anyway, if you are looking for a relatively simple departure from your stand-by stews or soups this fall, I highly recommend digging the curry out of your cabinet, grabbing that bunch of organic kale that you walk by every time you go to the grocery store, and spending 80 minutes whipping up something that tastes amazing and is amazing for you.

ENJOY!

 

Welcome

Welcome to my blog! My name is Lou and I’m  a 27 yo native of New Jersey, though my professional career has carried me to several other states over the past few years.

Very simply; I Love Food! I have always loved eating (though that sounds ridiculous now that I write it), and in the past 5 or 6 six years, my love of cooking what I eat has grown. Then, around twelve months ago, the journey started…

A few weeks before Thanksgiving of last year, I woke up one morning with a terrible pain in one of the toes on my right foot. I didn’t realize just how bad the pain was until I attempted to put my sock on, and it felt as if I were piercing the joint of my toe with an ice pick. Gout is something your grandfather complains about at holidays. “The disease of kings” most commonly comes from a diet too rich in, well, rich foods, and lacking balance with the required vitamins and trace minerals. It is not something that any 26 yo man should ever wake up to (in fact, I wish it on No One!). After gallons of black cherry juice and fewer summer sausages, the symptoms subsided. I continued on with my routine otherwise. My wife and I traveled home from FL to see our friends and family for Christmas, and, as one is want to do at that time of year, I ate EVERYTHING. Shortly after we returned to FL, I realized that I felt terrible. I got on the scale (which had to be dug out from under the sink, and dusted off) and realized that I weighed over 250lbs! Thirty pounds more than I ever weighed at the height of my athletic “endeavours”. I decided at that point, following my battle with gout and my struggle coming to grips with the sudden lack of holes towards the wrong end of my belt, that I was going to drastically change my diet. Since that time, it has been research, note-taking, more research, wins, losses, do-agains and WTF-was-that?s. That road has led me to, two weeks ago, give up my two-pack-a-day habit after 8 years of smoking. I have not had a flare up of gout since my wake-up call last year. I was able to drop 35 pounds in approximately two months on my new diet, though my weight continues to fluctuate as my adherence to making time to cook or to pack lunch ebbs and flows.

With all of that said, the man who has been known to eat an entire lg. pizza, and who has invited his friends over for “Slider Fest”, is going to spend the next 365 days devoted to finding his version of a “Blue Zone Diet”. For those of you who do not already know what that means, the link below will explain to you what it is, and why the idea of following certain guidelines sounds less like a challenge and more like a sound investment.

http://www.bluezones.com/about-blue-zones/

In summary, I am extremely excited for this new phase of my life, to increase the beautiful vitality  which I have begun to feel as my diet and routine and habits have slowly changed, to meet new friends and to maybe inspire some old ones, and to prove my wife right; vegetables are really good for you, you can make them taste really good, and you should eat more of them! I hope to hear from you if you have any ideas or suggestions, comments or questions!

ENJOY!