Today was the first day I got to enjoy the delicious divinity of vegetables in ten days. Oh my. It was quite simply heaven. (finally in the “cruise” phase of the Dukan diet…)
I probably overate.
But you know what? It was all squash so I don’t care.
Delightfully non-meat morningstar crumbles.
Sweet purple carrots.
Tender butter lettuce.
Crunchy sweet peppers.
My cherry tomatoes were the bomb too.
Tantalizing marinara with all its basily garlicky goodness….complete with mushrooms and nutritional yeast fake parm….OY
I’m salivating just thinking about it.
I occassionally have cravings. And these last couple days I been craving corn and homemade pizza…..so I made margherita pizza and grilled some corn, simple wrapped in foil and doused in Old Bay seasoning.
The pizza is so pretty!
- I cheated and bought a store crust, I like the Rustic brand;
- I brushed it with white truffle oil;
- Threw on some spicy marinara;
- Some freshly squeezed and sliced mozzarella straight out of their watery home;
- Lovingly placed some sundried tomato halves on top;
- Chiffonaded some fresh basil with my magic scissors (ok so its not really chiffonaded);
- Microplaned some delicious parmigiana;
- Then put that bad boy in the oven at 425, for about 14 minutes.
Be jealous bitches.
I’ve become slightly obsessed with broccolini, to the point my kids are sick of it. Oh well, apparently my heart chakra is in need of some greens, ok? I had been trying to incorporate them into my diet more and more (greens that is) and had run out of new things to try in my neck of the woods. That is, until the farmer’s market opened back up.
Broccolini is a magical hybrid of broccoli and kai-lan, of the cabbage family. It is sometimes sold as Chinese Kale. It should be bright green with yellow flowers and florets.
It is touted to have massive inhibitory effects on human cancer cells and is all around just good for you. So I have a simple recipe for you brave souls who would like to try it and those of you who are familiar, perhaps a new way to eat it!
The first thing I do is to heat a couple of tablespoons of olive oil in my lovely cast iron pan, then add 3-4 minced cloves of garlic, stir until soft and fragrant. Then add a couple of spoons of pesto, some chopped sun-dried tomatoes and a few capers with some sea salt. Gently fold in your rinsed broccolini and cook until wilted.
Meanwhile, I have a pound of penne cooking in salted water….drain of course after cooked….then…
Toss the two together!
Shave some parmigiana over the top and eat. It’s magical. And much lower in bad fat than creamed sauces…
The part of the recipe where I sing, “Broccolini, Broccolini…” to the tune of “Cinderelli, Cinderelli…night and day it’s Cinderelli…” is totally optional.
Here is the way to make one of my most favoritest tasty creations:
BLT Soup Recipe
Rough chop 6 slices of bacon, render until cooked but NOT too crispy.
Chop 1 whole celery bunch, excluding the last 3-4 inches but including the little baby leaves in the center…
Slice 2 leeks and mince about 3 cloves of garlic, add to bacon and saute about 10 minutes.
Don’t my leeks look like lips? lol
Dice 3 large creamy taters, I like yukon golds….
We will say these represent our potato bread in our BLT.
Pour enough chicken or mushroom broth combined with a little water to cover them in a stockpot. Boil.
Add the leek mixture and salt, pepper, thyme, celery seed and a couple bay leaves. Bring back to boil.
In a bowl, mix 1/2 cup flour with a cup of milk. Slowly pour into stockpot while stirring. Turn down, cover and let simmer.
Simply slice in half a variety of small cherry, grape and pear tomatoes. About 2 pints. I like the heirlooms because they taste good.
I hated tomatoes my whole life until I came to hippyland and tasted organic heirloom tomatoes. They are different and BEAUTIFUL! I can’t help but take pictures! Look at these! They look like pomegranates!
Add to your soup.
Cook another 5-10 minutes on low and stir gently, so you don’t destroy your beautiful little tomatoes.
So I am really getting into this whole supperclub challenge deal. I’m kinda crushin on Nadia G these days…plus no man would have ever got me to cook in heels….
Anyhoo….This week was Creamy Gorgonzola and Portobello Risotto.
The recipe is as follows:
- 3 cups organic chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 4 Portobello mushrooms, diced
- 1 yellow onion, minced
- Sea salt
- 2 cups Arborio rice
- 3/4 cup good white wine
- 1/2 cup crumbled gorgonzola
- 1/3 cup grated Parmigiano-Reggiano
- Freshly cracked pepper
Bring the chicken stock to a bare simmer in a saucepan.Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.Spoon the risotto into bowls and enjoy.
Recipe is from: Cookin’ For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
But I, being me, had to change it up a bit…
For starters, I had to use vegetable broth as the boy child is allergic to poultry, I cut back on the salt because I find Gorgonzola ridiculously salty and I added extra garlic just cause, I am partial to it…also, I added more broth to compensate for the fact that I felt compelled to add some asparagus because the dish looked a little flat and neutral….
I dig the bright green happy little spear trees…(I’m having a Bob Ross moment….won’t you share it with me? all the happy little asparagus spear trees……)
Whoa. Ok back to cooking….The recipe also gave me a good excuse to buy some Cupcake Wine (from Livermore, Ca, where my bestie lives) besides what I have on the rack, cause I don’t stock white wine 🙂
Here’s what it looked like with a few little Jani tweeks: