Green Goddess Dressing

Since I have more time on my hands (not as much as I would have thought - corralling that child is a full-time job in and of itself) I started trying a few new recipes (all very easy, no fuss).  The first is Barefoot Contessa's Green Goddess dressing.  Now, this dressing is essentially some herbs with sour cream and mayo, so...yeah.  It's fatty goodness.  It's a dressing but would work just as well as a dip: even our picky kid dipped some asparagus in it and ate it (must be a one-time thing as I have doused veggies in cheese in the past and she wasn't having it).  We served it with some chicken and asparagus from the grill.  It's bright and summery with a slight tang from the lemon juice and anchovy paste (I had this on hand - go figure - but read in some reader comments it can be made without), and the perfect pick-me-up on a dreary day.  Don't shy away from the salt content (I paused a bit): it's needed to cut through the creaminess and unmuddle the flavors.  You'll get big basil, onion and lemon notes. Enjoy!

Green Goddess Dressing
Courtesy of Ina Garten, The Barefoot Contessa

Ingredients
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Directions
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Three bowls of soup and a baby (well, not yet)

"The only way to expedite things is to have sex.  Oh, and nipple stimulation," my doctor said.  This is possibly the least sexy thing you can hear in an examination room with your doctor rummaging around your cervix.  (And a great opener to a simple soup blog post!)

For the past three weeks I've been dilated at a measly 2 cm, which means...nothing.  For the past two weeks I have been 70% effaced (effacement measures the thinning and softening of the cervix), which means...nothing (but you gives you a freaky mental image).  For the last four weeks the baby has been "fully engaged", meaning it's at 0 station, or as far down in the birth canal he or she may go, and is "lock and loaded".  Apparently this doesn't mean too much either.  The baby can come today, or weeks from now.  I am due in four days.  

Now, first babies being late is normal, but let's get something straight, here: exactly one week after my due date is Thanksgiving.  This bambino will NOT mess with my turkey dinner.  Nothing keeps me from my stuffing, damnit.  


Speaking of food, I've been doing less cooking but whipped up a simple Moroccan stew tonight.  I love soups and stews because they are 1) healthy, 2) inexpensive, and 3) yield enough for at least 2-3 dinners (aka cater to my lazy-ass-ness).  Of course, I make any stew less healthy serving it with baguettes (or tortilla chips if it's any sort of chili).  It's just the Kathryn way.


Moroccan Stew


Recipe courtesy of Allrecipes.com
****I doubled the spices, and didn't really measure anything.  But I guess that's the beauty of stews.  The original recipe is below.

INGREDIENTS:

1 cup French green lentils 3 bay leaves 2 whole garlic cloves 3 tablespoons olive oil 1 teaspoon chopped fresh thyme leaves 1 tablespoon minced garlic   1 tablespoon olive oil 1 teaspoon crushed hot chile flakes 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon minced garlic 1 cup chopped onions

1 cup chopped celery 1 cup chopped zucchini 1 red bell pepper, diced 1 yellow bell pepper, diced 1 butternut squash - peeled, seeded, and cut into 1-inch cubes 1 (8 ounce) can crushed tomatoes 1 (15 ounce) can chickpeas, drained 4 cups vegetable stock 1 cup chopped fresh flat-leaf parsley 1/2 cup plain yogurt (optional) 2 tablespoons chopped fresh mint (optional) 1/4 teaspoon cayenne pepper (optional)

DIRECTIONS:

1.	Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2.	Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3.	Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

This stew is easy and inexpensive; lovely meatless wonder with the addition of the chickpeas!

I can't begin to describe the warm aromas when you add the spices (particularly the cinnamon).  Such a great one-pot Sunday supper.

Take me to Marrakesh, baby!

Funnel Cakes and Friends

I very fortunate to have people in my life who lift me up and say, "Kathryn - it will happen - one way or another."  From the wonderful ladies who read this blog to the girls I see in morning at the gym to my coworker, amidst her own struggle, whom I cry to monthly when I receive the "It's negative" call.  Thank you all.

I had one such friend for over for dinner on Friday, and no meal could have done this girl justice: she has listened to be bitch endlessly on work and health, and is one of the few people who makes work....well, doable.  She is also one of the funniest, brightest and most insightful people I know.  Oh, and she also accessorizes really well.  It goes without saying I had to make a yummy meal for this friend.

I thought long and hard about make-ahead meals because we were both getting to my place at the same time.  The only thing I could come up with lasagna, and I just wasn't feeling it.  That week Matt had harvested the last of our basil from the garden - a good two-hands full of summertime sweet and green leaves.  A new batch of pesto was born.

I cook with my dog and with music.  Matt (brilliantly) installed speakers in the kitchen this summer and now I sashay with my spoons.  Penny just waits for food.

I have learned the best pesto is made with roasted (in questionable amounts of olive oil) garlic.  The garlic mellows and an enticing sweetness is added to the dish.  And I admit: I plucked multiple cloves from the oil and ate them just like that.

 

Like a said, a lot of pesto was made.  And even though you'd think this batch was positively PUNGENT with garlic, I swear, it was, if garlic can be, mellow.  

I have no exact ratios: a large handful of basil, maybe a half cup of grated cheese (I used parm and romano), loads of garlic and, of course, the garlic-infused olive oil.  

To save time, I roasted bell peppers, grape tomatoes and zucchini with the garlic and mixed everything the night before, having only to make the pasta the day of.  I was a bit afraid things would get "mushy" but shrimp and roasted veggies are already mushy to begin with (right?), so I was good to go.

 

I thought it was only right to add MORE cheese to the already cheese-laden pesto dish.  Because that's just what I do.

I marketed the get-together as a "Harvest Party" - the only thing harvesty about this summertime meal was my fake leaves and gourds strewn about the table.  But, hey, I tried.  And aren't these two dears?  Yes, I really like them both.

I put Matt in charge of dessert and he came up with funnel cakes.  I was awe-struck with his genius and I think Danita was just as smitten.  Oh, this one sorts of looks like an intestine, no?  Thought it was a bit apt.

I debated over whether to include this photo because I look damn freaky, but thought it really just encapsulated the mood of the evening.  And my serpent tongue.

Did I mention we ate three of these babies?  It's sad but true.  Another friend was supposed to come for the evening but had romantic plans with her boyfriend.  When she found out we were having funnel cakes it presented a big quandary for her: long-planned big night out with said boyfriend, or funnel cake with us freaks?  She chose the former, and I think it's fair to state Matt, Danita and I would say she chose wrong.

So, here are the tips: always roast your garlic for fabulous pesto.  I buy a container of pre-peeled cloves at my local produce place.  It's great for us lazy folk.  Pre-peeled garlic is also great for mojo de ajo, Matt's favorite Mexican accompaniment (great on fish, veggies, anything).  It's a good thing we both adore garlic and don't mind morning garlic burps. (Yes - this stuff really sticks, uh, with 'ya.)

Matt's Funnel Cakes (really from www.allrecipes.com)

• 2 eggs
• 1 1/2 cups milk
• 2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups vegetable oil
• 1/4 cup confectioners' sugar

1. Sift together the flour, baking powder, and salt.
2. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistency should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.
3. In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C).
4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar. 

 One last thing: don't look at the caloric content of this dish.  That just ruins all the fun.

Quinoa with Mint and a Smoked Paprika Dressing

I’m a smoked paprika fan. Okay, fine, I didn’t use it until this past week but I’m in love. I even ponied up the $6 to buy the damn spice, so I better have liked it.


As you may know, I’m terribly keen for quinoa (pronounced keen-wah). Always be sure to rinse your quinoa a few times to remove any bitterness. Rinsing this tiny grain is an exercise in patience and deftness (neither of which I possess) so I usually make Matt do this. I call him Matty the Sous Chef. (He doesn’t like this.) And sometimes I pretend we have a cooking show and talk aloud, and have Penny as our taste-tester and I urge him to play along as I critique his chopping skills. (This is when he leaves the kitchen to play a video game.)


This quinoa salad, served cold, is pure summertime refreshment. The mint adds a little somethin’ somethin’ and it’s a nice departure from my usual quinoa creations. Enjoy with grilled fish or a burger as an accompaniment, or as a main dish like we did.



Quinoa with Chickpeas, Spinach, Mint, and Smoked Paprika Dressing
Recipe by the Bon Appetit Test Kitchen

Ingredients

• 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
• 4 cups (packed) baby spinach leaves  
• 2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
• 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
• 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)   (We simply used grape tomatoes but I just saw these lovely darlings at Trader Joe's today.)
• 1 cup (packed) fresh mint leaves
• 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided (We used much less to cut calories.  And, uh, because I forgot it at the market.)
• 1/4 cup Sherry wine vinegar (I used a combo of white wine vinegar and sherry cooking wine.)
• 2 1/2 teaspoons smoked paprika
• 1/2 cup olive oil

Preparation

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

 

Looking for a deluge of recipes? Why, yes!

When I’m upset I cook. And cry. And fling things across the room. I’ve been upset over, essentially, every facet of my life (read what you will into that, but I’m sure you get my drift since I talk about everything else, cough cough) for the past couple weeks. The only good every day constants are Matt and Penny, and thank goodness for them. Yesterday I was crying so loudly Penny ran over to my side and remained there, shaking. Poor darling. (She was surrendered and brought to the shelter by a divorcing couple, so I can only assume she gets very tense when I embark on an emotional fit.) Last night I told Matt to grab two (yes, two) bottles of wine and we headed to the Italian BYOB a mile from our house. It fit the bill.

Anyway, what I’m trying to get at, is that I have a ton of backlogged recipes that need posting, and post I will! Crohnies who are amidst a flare, avert your eyes! I’ll be posting recipes for crushed chickpea sandwiches, salmon and spicy roasted cauliflower, and roasted vegetable soup with kale for starters. Stay tuned, and savor the weekend. (I know I certainly will.)

With love,
The Gutsy Girl