Tag Archives: summer

School Supplies & 10 Minute Pasta

9 Aug

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I went to Target yesterday. Oh, let me preface that and say: school starts next week and I went to Target yesterday. It. Was. Nuts. At one point Rob looked like he was about to straight-arm a 7-year old just to get to the crayons. I stood at a safe distance while he ventured in and out of the school supply section with Bear Grylls-like prowess, emerging triumphantly with the 64-pack of colors with the sharpener in the back. Rob was unscathed, but as we walked away with the echoes of children crying, yelling, running, my eyes widened with what awaits me in the coming week.

It’s funny; the teacher supply section is not at all near the kids supply section. It is quiet in the teacher section and the glossy books happily stand, emitting joy and hope of future learning. Among one of them, standing out like a beacon of necessity, was Color Me Calm 100 Coloring Templates for Meditation and Relaxation. An adult, Zen coloring book which intends to “help bring you to a relaxed emotional state as a way to self-soothe.” Not so much a teacher resource, but definitely a teacher necessity.

People, do not pass “go,” do not pick up $200, summer is over and all signs point directly to Back To School.

Which, of course, makes me reminisce on the summer. It was a fun, busy, and traveling break, visiting my sister in New Orleans, my friends in SoCal, and hitting every state in New England. Rob and I went to a couple weddings, camped in Maine (praying the lightning storm wouldn’t kill us in the tent – well, I prayed, Rob thought it was cool), backpacked and camped in New Hampshire (cooked a quinoa and cod salad on a rock in the middle of the forest), made it to the top of Mt. Washington, and discovered the wonderfully quaint (and delicious) town of Stowe, Vermont. We spent time with both of our families, relaxing in Connecticut, wine tasting and dining on the North Fork, and currently we are finishing this shooting match back in Jacksonville by lying on the couch as much as possible before time runs out.

While we were very blessed to have such an eventful summer, we are also aware that the whirlwind days of school and deployments are right around the corner.

When Rob deployments coincide with the start of the school year, I kind of fall into a cooking rut. It’s just me (and Sig) in the house; so cooking a full-fledged meal, with leftovers, seems a bit superfluous. My nights can consist of popcorn, wasabi peas, peanuts, and if it was a bad day at work, frozen black truffle cheese pizza. If I’m at all feeling the effect of those really trying days, I’ll even resort to my famous microwaved nachos (organic blue corn chips and shredded jack/cheddar cheese nuked for 30 seconds, then topped with too many drips of Tapatio). But being determined to make this new school year a healthier start, I did a solo-dinner test run.

With Jacksonville’s heat historically lasting well into October, a culinary silver lining is that farm-fresh tomatoes are ripe, fruity, brightly acidic, and will be perfect for a good while now. Another thing about the heat is that spending anytime outside is next to dreadful, and sitting inside gaining cooking inspiration from my many cookbooks is ideal. So after reading Tina Nordstrom’s Scandinavian Cooking recipe for Gnudi with Sage-Roasted Tomatoes and Caramelized Butter, I was inspired.

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When inspiration strikes, I act quickly. My waiting-too-late-to-figure-out-dinner-when-Rob-is-on-a-night-flight hunger made me made me act even more quickly. Thus born was the 5-ingredient, 10-Minute Pasta dinner suitable for a solo meal, elegant enough for quick company, yet comforting and fresh enough to leave anyone feeling last-bite-satisfied.

Ms. Nordsrom has a thing for browned (caramelized) butter, and I don’t blame her. The stuff is awesome. Fabulous, even. And frankly, I don’t use it enough. So here’s my interpretation:

While waiting for 3 tbsp of unsalted butter to heat, melt, and brown in a large pan over med-high heat (browned = the kitchen starts to smell like popcorn and the happy, sputtering butter sound immediately ceases), slice a good pint of farm-fresh grape tomatoes in half. Tossing them into the pan with the butter, the acid from the tomatoes immediately starts to release and emulsify with the fat, creating a silky and fragrant sauce. Seasoning with s&p is key here. I also added about ¼ tsp red pepper flakes, because I’m spicy like that, but it’s not necessary to the dish. Add whole wheat spaghetti (not my favorite, but works oh-so-well here with its nuttiness becoming a star flavor) into a separate pot of salted boiling water. Once cooked through, add the pasta to the tomatoes, and thoroughly toss over low heat. If needed to thin the mixture, add ¼ c of the starchy pasta cooking water to the pan. Adding ¼ c freshly, and very roughly chopped Italian parsley, as well as 3 tbsp of toasted pine nuts into the pan finishes the dish.

This meal was so perfect – super easy, unbelievably tasty with brown butter/pine nut/ wheat pasta nuttiness and tomato-tanginess leaving a lasting buttery taste, cut only by the fresh grassiness of parsley.   I don’t make pasta meals all that often, but this one will absolutely be a back to school staple.

On a side note, that Zen adult coloring book, it is so much fun. Of course I bought it! A supposed calming resource in the teacher’s resource section provided right before school starts? Completely worth the try. Then again, so is the pasta. Back to school or not, this is an end-of-summer recipe homerun for just one, two, or a few to devour!

Enjoy!

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Broccoli Slaw

27 Mar

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Lately, in our CSA farm basket, we have been receiving the most fantastic broccoli I’ve ever tasted. The hearty green grows well here in north Florida; that is if you don’t get any crazy spurts of unseasonably super warm weather making it bolt and go to seed (speaking from experience here). It is so healthy, so filling and satisfying; broccoli is quickly becoming one of my favorite veggies to eat.

It’s funny how tastes change. Growing up, whenever broccoli was served with dinner, I would only eat it doused in nacho cheese sauce. Maybe even a couple of times, I did the whole hide-the-broccoli-in-the-napkin trick. I’m sure my mom and dad never figured that one out (right, guys?). At some point, I matured in my broccoli taste and the boring crudité of raw florets dipped far enough in the endless bowl of ranch to actually be considered “dunking” became my sole broccoli experience.

Times have surely changed again. Years ago, after watching Ina Garten make her Parmesan Roasted Broccoli, I stretched my broccoli comfort a bit farther, and whatcha know? I loved it! Broccoli became a staple in our house from that point on. Roasted, steamed, chopped into risottos, soups, and certainly not loaded down with heavy creams and mayo-based dressings, broccoli has finally received the badge of culinary honor it’s always deserved.

The weather is starting to warm up (sorry cold-weather readers – while we, too, had our wintery bout of frigid weather, it is currently 82 degrees in Jacksonville. Love you guys!). So the innate cravings for springtime foods are in full force. Especially moving around every 3-4 years, Rob and I really try to make the best out of the areas we experience. Food, of course, falls into this category. We have definitely given the true, Southern Food experiences a valiant effort and I, personally have fallen in love with slaws. We’re not talking the globby, sticky, sweet, mayo-dripping, brown-sugar laced kinds of slaw, but the tangy, fresh, crunchy, shredded veg mixtures that have endless possibilities.

During the warm months, when salads just get too monotonous, and the grill needs a break, a slaw is the perfect meal. Yes, meal. Not side dish, but full-on, full-flavor, smack-your-taste buds around, meal. While the classic red/green cabbage with carrots is always an easy go-to, the slaw is the perfect avenue for veggie creativity. Here are a few of my faves (all greens and veggies shredded, to keep the slaw texture genuine):

Kale, savoy cabbage, pumpkin seeds, and dried cranberries
Arugula, green cabbage, carrots, celeriac, celery seeds, almonds, and apple
Red cabbage, zucchini, carrots, curry powder, cumin seeds, and pine nuts

And probably the best (and easiest) of all:
Spinach and Broccoli

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The Spinach and Broccoli Slaw came about with my continually expanding broccoli-love, as well as the fact that our CSA has delivered stalk after stalk of the stuff. Using a food processor fitted with the shredding blade, simply shred 1 whole head of fresh, raw broccoli, a few florets at a time. Then, using 8 oz. of baby spinach, stack them, then roll them into a cigar shape, and slice them thinly into a julienne cut (the leaves then look like little ribbons). Mix the shredded spinach and broccoli together in a large bowl, and lightly season with a pinch of salt.

My Slaw Dressing generally stays the same: 2:1 nonfat Greek yogurt to mayo, lemon juice, red wine vinegar a heavy touch of very good honey, and s&p, really all just to taste. Sometimes, if a particular sassy feeling arises, I’ll throw in some finely chopped rosemary, thyme, or even tarragon for an herby note. Usually, I prefer a thinner, more vibrant dressing (resulting in less to use), so I go heavier on the lemon juice and less on the yogurt and mayo, but it’s really all a preference with room to experiment (also, a great tip is to lightly season the shredded veg with salt before dressing it, so it all the veg juices start to release, adding even MORE natural flavor to the slaw).

Slaws are wonderful – they marry flavors over time, they are sturdy (so they hold up well), and completely portable. They are a foundation to add protein, much beyond the stereotypical backyard BBQ pulled pork. Try hot-smoked salmon, grilled chicken, nuts galore, or braised lamb. Really, the possibilities are endless.

Enjoy!

I’m So Fancy

3 Sep

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“I’m So Fancy,” by Iggy Azalea has been stuck in my head for months now. It’s catchy, Jimmy Fallon did an excellent lip-sync of it, but it’s mostly lodged in my brain because I have taken to singing it to every possible circumstance. Almost anything can be used in place of the highly syllabized word “fan-cy,” and I’ve been inserting many, many I’m-so-isms to the tune of that song.

Take the summer wreath I made: I’m so craf-ty.

Being caught busting a grove: I’m so danc-ing.

Dozing off on the couch: I’m so sleep-y.

Making a veg ragu that tastes like Bolognese: I’m so sneak-y.

Making Watermelon Chipotle Soup: I’m so veg-an.

Ok, so I’m not vegan, but I did make an excellent vegan soup. It’s funny (and as you will soon see in the up-and-coming “What I’m Reading” section of the blog), that I happen to read, cook, and use many vegan recipes and ideas. While I am not an avid vegan, I do believe in healthy principals encompassing a diet chocked full of fruit, veg, a bit of grain, and nuts.

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So as a quick and easy weekend lunch, I whipped up a cold soup, perfected with late-summer flavors. Even my meat-and-potatoes husband loved this soup. In a blender, I added ½ of a skinned, small seedless watermelon, cubed, 2 chipotle peppers in adobo sauce, ¼ c toasted almonds, 1 small handful of basil leaves, ½ c water, and a pinch of s&p. Whir and blend until all is combined, and, well, soup-like. Pour into bowls and top with some more basil and roasted pepita (pumpkin) seeds. Voila: Watermelon Chipotle Soup, veganized!

There’s really nothing fancy here. But it’s totally cool to sing how fancy you are serving this summertime soup while entertaining. It’s as simple as that. I’m so fan-cy!

Enjoy!

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