The Galette that Saved My Life

22 Apr

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No, my life wasn’t literally in danger.  No, there weren’t superhero galettes flying around donning colorful capes and swords.  Nor were there any galettes with magical powers.  I simply had a stressful day, and this galette made things better (apparently I’m a little dramatic).

Here’s what the galette did do. For one, the crispy, crispy protein-packed crust took no time at all.  Also, with seasonal vegetables, I knew the nutritional value was there.  And with the smell of freshness roasting away in the oven, it brought about the memories of comforting home-cooked meals I grew up eating.

And boy could I go for one of those meals.

Growing up, I was fortunate. It wasn’t until about the middle of college – when I needed to cook on my own – that I realized just how fortunate I was.  Other coeds in my environment experienced only tv dinners throughout their childhood (it was the 80s after all), leaving them with limited taste preferences, food experiences, and nutritional prowess.  While I was never deprived of the famous Kid Cuisine (anyone remember the chocolate pudding?!), I also was scarfing down raw veggies as snacks, Cornish game hens, salads at every meal, and a variety of edible colors.  Because of this, I ate.  I ate well.

Vividly I remember coming home from basketball practice, showering and getting to work on my homework on my mom’s old roll-top antique desk. The soft, outside ambient light was turning dark, and the house always had lingering warmth from the SoCal day.  Downstairs, Tom Brokaw’s velvety voice reported the day’s happenings, and my sister was probably sitting on the step in time-out (sorry, Jenn, but you did spend a lot of time there).  A pot was on the stove, or something was in the oven, and the smells were always delicious.  I sat in a holey blanket struggling through my pre-calculus, a soggy messy ponytail dampening my sweatshirt, Casey the dog at my feet (before he got old and stinky), and the comfort of knowing a home-cooked dinner with my family enrobed me.

The computer screen just got foggy. I miss those days.

So rather than fall into a swamp of reminiscence wishing I had my mom cook me an old-fashioned meal while I do my precalc homework, I decided to create it myself. (My mom does live 8 doors down from us so maybe this could happen, minus the math homework – or maybe my dad would give me some problems just to see if I can remember how to solve changes in functions with respect to independent variables.  Eh?  Like that, Dad?)

Wanting to fill the house with the smell of warmth, I knew baking or roasting something would be ideal. I roast veg a lot, but wanted to spice things up a bit and make the meal special – average weeknight special.  So finding some leftover quinoa flour, I whipped up a quick dough with cold butter and cold yogurt.  Free-forming the rolled out dough around some seasonal veggies held them together with a sprinkling of very sharp cheddar cheese.  After 40 minutes in the oven, a beautiful, rustic galette was born.

And the house smelled weeknight wonderful.

Of course the circumstances were different, but when the light gets low and the house starts to smell like the love someone put into a good meal, it’s like a big, necessary hug (sans homework).

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Spring Veg Galette
(serves 2-4)

Dough:

  • 1 ½ c ground organic quinoa flour (I use Bob’s Red Mill)
  • ½ c all purpose flour, plus more for dusting
  • 4 tbsp cold butter, cut into chunks
  • ½ c cold greek yogurt
  • ½ tsp salt
  • 5-7 tbsp cold water

Filling:

  • 1 pint asparagus, ends trimmed
  • Fresh corn cut off 1 cob
  • 1 medium radish, thinly sliced
  • ½ c sharp cheddar cheese, shredded
  • 1 tbsp olive oil
  • s&p
  • *Optional: 1 egg, beaten

Preheat the oven to 375 degrees.

To make the dough, cut the yogurt and butter into the flours with salt until the dough shows pieces the size of peas. NOTE: use a pastry cutter, or two large forks to cut the dough.  Add in the cold water, a tbsp at a time, mixing until dough holds together when squeezed.  On a floured surface, pour out the dough and form into a disk.  Working quickly to keep the dough cold, roll out the dough with a rolling pin until it is 1/8 in thick.  Using as much surface area as possible, use a paring knife to cut the dough into a large circle, discarding the few outside scraps.  Roll the circle of dough over a rolling pin, and lay it onto a parchment paper-lined baking sheet. 

In the center of the circle, layer the asparagus (I used thinner stalks here), corn, and radishes, leaving about an inch border all the way around. Sprinkle the veg with s&p and a tbsp drizzle of olive oil.  To create the galette, start with a piece of the edge and fold over the veg to create a little crust.  Go all the way around folding (and crimping the pieces together if you want to), until a little open pie is formed. 

Sprinkle the galette with the cheddar cheese. If using the egg wash, paint the crust of the galette dough with the beaten egg (this will create a lovely golden, shiny color on the crust once baked). 

Put the sheet pan in the oven and bake until the crust is browned and the veg are cooked through, about 40 minutes.

Slice into pie pieces, and pair with a light salad. Enjoy!

Oh, Where Do I Begin?

15 Mar

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A version of the Pan Seared Broccoli from Week 2!

Obviously, it’s been a minute. The last few months have been filled with polarizing events leading to certain stressors, and those stressors have led to much consumption of things like cookies, cakes, pasta, and other things that are easy to reach for when I’m not cooking, and of which I should not be eating a lot.  There was a fabulous trip to my new fave city, Asheville, NC.  There was also an emergency oral surgery on Sig and then a horrible, pussy, bloody allergic reaction to a bug bite (poor pup and damn the Florida bugs).  There was an incredibly relaxing Christmas, a fabulous Beef Wellington (one of the best), and a New Year’s celebrated with family and friends (including an amazing home-smoked pork loin).  A significant move also took place – I was offered a position at another school, an opportunity I would’ve been a fool to pass up. So the ever-so-unpleasant experience of emptying a classroom (and then deep-cleaning someone else’s former classroom) was overshadowed by the fantastic new job: teaching first grade!

Not only am I teaching a new grade at a new school, but I also get to share this experience with my mom who is also on the first grade team.   While all of this has definitely kept me busy with much that comes with transitions, it has also been a lot of fun.

But despite (or maybe because of) all of this, I’ve been left with a feeling I’ve never had before.  It’s odd for me – strange and uncomfortable – and if it weren’t for Rob’s challenge to me, I think I’d be lost in my own kitchen.

On more than on occasion, I’ve heard people make comments, likening only to dread, regarding making dinner.  In fact, one of my closest friends describes the pit she gets in her stomach while driving home from work knowing only ingredients – frightening and alone – are awaiting her with doom.  If only Mary Poppins could come and snap her magical fingers and a Michelin Star quality meal would fall from the ceiling, piping hot, plated and presented beautifully.

While Mary Poppins is my all-time favorite hero, alas I know this is impossible.

But what a horrible, shoulder-slumping, overshadowing dark cloud feeling to have, right?

And I got it.

Like a sniffy nose from a 5-year old, once it came on, it lingered.

I love to cook.  Creating meals is my release, my recharge.  How am I literally feeling like it’s a burden to make a meal?!

On top of everything, it is Rob’s deployment season – never ideal.  Luckily, this time in lieu of a deployment, Rob has an extended training stateside.  Oddly enough (and what seems as totally backwards), Rob’s leaving has renewed my kitchen love.

A couple weeks ago, as Rob was making his preparations, he asked me to write up some recipes for him as his on-base housing would have a little kitchenette.  When I say little kitchenette, I’m being kind.  He has two burners, a fry pan, a fridge, and a microwave.  But in all fairness (and considering that this past summer I cooked a dinner on a rock in the middle of a hiking trail – no joke), that’s really all you need to make good, satisfying, home-cooked meals.  That’s just what Rob asked me to do.

So with the challenges of:

  • limited time (cooking after all-day trainings)
  • limited resources (only a small co-op near his location)
  • limited supplies (only a skillet, and no oven)
  • limited money (that speaks for itself)

I created a 4 to 5-day menu of easy-to-cook, easy-to-eat, easy-on-the-wallet recipes all consisting of 1 pan, with leftovers for lunch the next day.  And of course, all the recipes were reminiscent of the meals Rob would have at home.

Each recipe is broken down into ingredients, prep, cooking, and serving.  While every ingredient is standard and accessible, there are a few things that are considered pantry items that can be used way more than once.  Mustard, butter, olive oil, s&p, and the like.

Thus far, Rob has had good, healthy meals, and I’ve gotten positive reviews!  So I decided to include the meal plans for you to enjoy, as well.

This little project made me feel refreshed in my inspiration, motivation, and desire to cook.  That horrible place of cooking apathy was dreadful, and if this little 5-day plan could help others shake the dust off their spatulas, then I’ll call it a win!

If you try any of these recipes, let me know how it goes!

Enjoy!

Week 1

Week 2

Week 3

Turkey Tetrazzini

30 Nov

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Wow. Sigh…. Phew. Did anyone else have a whirlwind of a Thanksgiving? This year, it felt like Thanksgiving plain right snuck up on me. Also, coming down with the stomach flu the week of the biggest food holiday of the year was less than ideal. But despite the craziness of the holidays at work, and the flu, the worst part of the whole shooting match is that I didn’t do any Turkey Day Trials!

For any long-time readers, you know the joy I’ve had with practicing and perfecting my Thanksgiving foods for the big day. This year, I did do a Sweet Potato Turkey Roulade that stole the show on a random Friday a few weeks back, but that was about it.  By the day of Thanksgiving, even though my mom and I were splitting the cooking for the day, I had not pre-prepped anything leaving me a stressed hot mess on the day. My standard Bourbon Butternut Squash Soup curdled, my Bacon Wrapped Dates didn’t get wrapped, and I was still cooking things when my guests arrived (my personal pet peeve).

The turkey, however… was delicious.

I tried something new this year with my farm fresh turkey. Instead of brining (what a mess), and stuffing (that never works), or even brown-bagging the bird (my mother in-law swears by it!), I simply tented the turkey with foil for the first hour of cooking, then let the thing hang out at 350, uncovered, for the last 2 hours. The only seasonings were salt, butter, and white pepper, and I used a bit of chicken stock on the bottom of the roasting pan for some basting. My standard for resting is 45-minutes to an hour to create the perfect temperature for, well, handling, but also for carving. And I have to say, even without Turkey Day Trials, this year’s bird took the gravy.

Now, it’s back to the grind. My students were so excited to tell me that they saw the “big Tom” and the “leg kicking ladies” on the televised Macy’s Day Parade, and North Florida is back to its supernatural-for-this-time-of-year 80-degree weather. With Thanksgiving, back to the grind also translates to leftovers.

Like many, I am a huge fan of the extra-mayo, turkey and cranberry sandwiches. There’s nothing wrong with those buggers, but there is something better: it’s a standard, it’s a classic, it’s perfect for lunch at work, it’s the infamous Turkey Tetrazzini.

I’m not a huge casserole lover (simply because I like having a diversity of food during the week, and when there are only two mouths to feed, those mouths get a little tired of the same thing 5 days in a row). But when it’s Turkey Tez, it’s no holds barred. This is an easy casserole, and one that nixes the 1985 canned mushroom soup rendition. Also, with the switch from regular to whole wheat spaghetti, the added structure and nutty taste compliment the turkey perfectly. A word to the wise, though: make sure the casserole has cooled a bit before serving. Once when my mom served up a healthy-right-out-of-the-oven scoop to my dad, it cracked the plate!

This one is simple and satisfying.   If there is any turkey left in your house, give this recipe a try and savor the start to the next holiday season (omg, it’s here already!).

Enjoy!

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Turkey Tetrazzini
(makes 1, 9-inch square casserole)

  • Leftover turkey meat, shredded, and however much you’ve got! (I used the meat from 2 legs, and the rest of the breast meat, about roughly 4 cups)
  • ½ package of whole wheat spaghetti
  • 1 small yellow onion, diced
  • 5 stalks celery, sliced into half-moons
  • 2 pints cremini mushrooms, stems removed, sliced
  • 5 springs fresh thyme, leaves removed
  • 8 oz sour cream
  • 2 c chicken broth
  • 2 c shredded mixed cheese (I like the shredded Mexican blend)
  • 4 tbsp butter, plus 1 tsp for greasing
  • s&p

Preheat the oven to 350 degrees and grease a 9-in x 9-in baking dish with the tsp of butter.

In salted boiling water, boil the spaghetti noodles until they have just left the crunchy stage. They should still have some bite to them, and will continue to cook in the oven. Drain the pasta, and set aside in a large mixing bowl.

Meanwhile, in a large sauté pan, heat the butter. Sauté the onion, celery, and mushrooms, season with a pinch of s&p, until they start to soften. Off the heat, stir in the thyme leaves and sour cream. Transfer the veg to the bowl with the pasta, and mix to combine. Pour in the chicken stock, mix, and then pour into the greased baking dish. Even out the mixture in the dish, and then evenly top with the cheese. *Note, you may want to put the baking dish on a sheet tray, just in case the mixture bubbles over a bit.

Bake until golden and bubbly, and bits of sticking-out pasta have become browned and crunchy (oh those are so good), about 30 minutes. Let cool a bit before serving (don’t crack a plate!), pour a buttery chardonnay to pair, and savor the season.

Enjoy!

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