Food: No-Oil Bean and Artichoke Dip
Into every party, a dip must fall. And if you are serving things like stuffed mushrooms, you might as well have a few lighter appetizer options for your guests. This is healthy (no oil, no added salt), easy, and open to interpretation. Add different ingredients to your liking – chili powder, spinach, red pepper – anything goes. Voila.
Cannellini Bean and Artichoke Dip
1 14 oz can cannellini beans, drained
1 14 oz can artichoke hearts, drained
3 tbsp parmesan cheese
1 clove garlic
2 tbsp basil
juice of 1/2 lemon
Pulse all ingredients in a blender/food processor until smooth but not thin. Serve with carrots, pita bread, tortilla chips, etc.
Food: Stuffed Mushrooms
This Christmas season I want to increase my stable of party-worthy appetizers. So far, I can pick out a great cheese plate, but after that I’m just standing there with a fistful of carrot sticks and melon balls.
For my first attempt at going appetizer-legit, I chose stuffed mushrooms – this recipe is adapted from America’s Test Kitchen. The ATK recipe uses equal parts goat cheese and cream cheese, but the below ratio is more mild, and thus a little more crowd friendly.
Stuffed Mushrooms
2 oz goat cheese, softened
6 oz whipped cream cheese, softened (the whipped gives a lighter texture)
1 tbsp olive oil
1 tbsp fresh basil
1 tbsp fresh tarragon
2 cloves garlic
salt and pepper to taste
Topping:
1 thick slice bread (italian or sourdough)
2 tbsp fresh parsley
2 garlic cloves
2 tbsp olive oil
Mushrooms:
24 large white mushrooms, stems removed
1/4 cup olive oil
juice from 1/2 lemon
1/4 tsp salt
For filling:
Throw all ingredients into a food processor, pulse until smooth. Put mixture into a zip lock bag and smoosh into a corner of the bag, you will cut off the tip and pipe this into the mushrooms later. Refrigerate filling until time to use.
For topping:
Throw all ingredients except for oil into food processor. Pulse until you have coarse crumbs. Put mixture into a bowl, drizzle with oil, mix with fingers until coated, set aside.
For mushrooms:
Pre-heat oven to 425. Mix olive oil, lemon juice, and salt into a bowl, coat all mushrooms in this mixture. Place mushrooms, grill side up, on baking sheet lined with tin foil. Roast for 10 minutes, then flip mushrooms, roast another 10 minutes. Remove baking sheet from oven and cool for 5-10 minutes. Pipe filling into mushrooms, then press each cap (filling side down) into the crumb topping. Bake (filling side up) another 10 minutes. Cool 5 minutes before serving. Voila.
Food: Desperately Seeking Spaghetti #2 – Results
Ok, we’re back for the details and results of my alternative pasta experiment. Are you excited? I know I am.
For my taste test, I cooked each pasta (including regular pasta as a control) in salted water according to the package directions for al dente. Quinoa pasta took the longest – over 10 minutes, while Spelt was by far the quickest- 3 minutes was almost too long. The rest fell between 6-9 minutes, normal pasta cooking time.
First, I chewed on each noodle plain – no sauce, no butter – to get the true flavor and texture of the noodle. Next, I added some basic marinara sauce to each to see if that changed how I felt about them.
Plain:
Corn – Tastes like corn (surprise!). Most similar texture to the regular pasta, a nice soft, smooth noodle.
Quinoa – Bright yellow color, similar taste to regular pasta but still a hint of corn/rice flavor. Texture was tough, even when cooked for over 10 minutes.
Spelt -Very soft, smoothest texture of any noodle (including control group). Very delicate flavor, similar to Japanese rice noodles, almost sweet.
Whole Wheat – Distinct oatmeal flavor, very grainy texture.
Brown Rice – Slightly grainy texture (but much less so than Whole Wheat), slightly grayish color, but taste was very similar to regular pasta.
With Marinara Sauce:
Corn – Still corny.
Quinoa – Sauce actually seemed to bring out the corn/rice flavor in the noodle. Texture still off-putting.
Spelt – Flavor of noodle so delicate that it is completely masked by the sauce, but texture is still good. This noodle would be great in soups or with very light sauces.
Whole Wheat – The oatmeal flavor is well-hidden by the sauce, but the texture is still too grainy for everyday use.
Brown Rice – With the sauce, this noodle is almost identical to regular pasta.
In the end, I can’t say I hated any of the pastas, but the only two that I’d eat on a regular basis were the Brown Rice and the Vita Spelt. I’ve already purchased some different shapes of Brown Rice pasta, but I have also thrown out all traces of the Corn and Quinoa pasta. I don’t mind Whole Wheat pasta, it just has to be served with a very hearty sauce or vegetables, something that can stand up to the texture.
And no, I will not be giving up Semolina pasta, ever. But putting the other noodles in rotation makes me feel like I’m being more committed to my health. And, it just means I get to eat more noodles.
Voila.
Food: Desperately Seeking Spaghetti
I’m not sure I’ve mentioned this before, but I’m Italian. And as an Italian, I could, would, and have eaten pasta every day, with pleasure. I eat every shape, but my favorites are penne, fusilli, pappardelle, and plain old spaghetti. I make sauce, I buy sauce, I go out for sauce. Pasta is my religion. I’m a Devout Italian, a Marinara Catholic.
If I see an interesting looking noodle in my travels I’ll spend good money to try a new shape or color, but for every day use I like the brands De Cecco or Barilla, which typically run between $1.99 and $2.39 per lb (uncooked). These are traditional pastas, made with semolina or durum flour, and eggs. But while generations of Italians would probably disagree, it seems that this kind of pasta isn’t very good for you. Something about very little nutritional value and refined carbs being too easily digested/stored as fat.
I know, it’s really upsetting.
But for the sake of my health, I thought I’d try some alternative pastas and see if any could pose as a substitute – if not all the time, at least occasionally. Note: I told my Italian family about this experiment and was met with looks of sheer, unadulterated disgust.
Now, have you looked at the pasta aisle lately? Are you shocked by the amount of alterna-pasta choices there are? The below group of contenders for my experiment is just a short list. You can also get sprouted grain, vegetable, potato, oat bran, spinach, buckwheat, millet, or amaranth pasta. And in case you’re wondering, the most expensive of these alternative pastas was the Andean Dream Quinoa Pasta (corn free, gluten free, vegan) at $4.99 for 8 oz.
The Contenders:
De Boles Corn Pasta: $2.39/8 oz (gluten free)
Ancient Harvest Quinoa Pasta: $3.19/8 oz (gluten free)
VitaSpelt Spelt Pasta: $2.99/8 0z
Lundberg Brown Rice Pasta: $3.49/10 oz (1 lb)
Delallo Organic Whole Wheat Pasta: $2.99/16 oz (1 lb)
[Remember, regular Barilla Pasta: $1.99/16 oz or $0.99/8oz]
If you’d like to follow along with my test taste, run on out and buy these, plus a box of regular semolina pasta as a control. I’ll post the details and results tomorrow. Voila.
Frame: Count Down to Christmas
Nothing says Christmas like an advent calendar. Growing up, my parents would buy these for my brother and I, and each day we’d pop open the appropriate window and eat a piece of waxy, stale chocolate. We loved those so much that it was ultra exciting when we realized we’d forgotten to eat a piece, and got TWO chocolates in one day. And of course, we’d be too busy with presents and turkey to eat the last and biggest treat on Christmas Day, which made December 26th just a little bit less painful.
Welcome to Christmas!
Feasts Under $5: Bison Chili with Mushrooms
I’ve heard that Bison meat is healthier than beef, and according to this chart, that’s pretty accurate. (Note: it is also healthier than turkey, and a nice change if you are sick of Thanksgiving leftovers.) Bison is leaner than beef, with more protein but fewer calories, and less cholesterol – and it is almost identical in taste. So why not use it all the time? Because Bison is pricey. One pound retails for $9.99, while the same amount of high quality ground beef goes for $7.00 or less. You probably don’t want to spring for Bison burgers at your next cookout, but an easy and price-conscious way to try it is in this chili. It’s spicy but not hot, and the bison, vegetables, and lack of added fat keep it quite healthy (especially if you don’t add the cheese and sour cream). It might not be winning contests anytime soon, but it’s still worth trying.
Bison Chili with Mushrooms
1 lb ground bison: $9.99
1/2 cup chopped red onion: $.50
1 green pepper, chopped: $.65
3 cloves garlic, chopped: pantry staple
4 oz mixed mushrooms (bella, shitake, crimini, trumpet, etc.): $3.99
1 jar chipotle in adobo – finely chop one chipotle and use 2 tsp of sauce from can: $1.99
15oz can black beans, drained: $.89
28 oz can crushed tomatoes: $1.99
1 1/2 cups beef broth: $1.99
1 tbsp chili powder: pantry staple
1 tbsp cumin: pantry staple
1 tbsp brown sugar: pantry staple
Optional:
1 cup shredded cheddar cheese: $3
1 cup sour cream: $2.00
Total cost: (without optional ingredients): $21.99 or $5.49
Brown beef in a large, deep skillet over medium heat. Because the Bison is so lean you may need to add a tbsp or two of olive oil, but if you use low enough heat you should be ok. When meat is still slightly pink, add mushrooms, garlic, onion, and green pepper, cook for several minutes, stirring occasionally. Add black beans and tomatoes, stir, simmer for 2-3 minutes. Add beef broth, spices, and chipotle/sauce, bring mixture to a boil, stirring occasionally. Stir in brown sugar until incorporated. (If you think you don’t need the brown sugar, you’re wrong- you need it. It cuts the spice and adds just the right amount of sweetness). Simmer over low heat for at least one hour. Voila!
Happy Thanksgiving!
This year – as always – I have a ton of things to be thankful for. (Notably one more than last year, plus his dog and his family.) But frankly, I’m thankful for them every day. I don’t need a particular occasion to sit down and think about them – I thank my lucky stars on any regular Thursday, and I hope you do too.
So today, I will be thankful for the delicious turkey, the people I’m eating it with, the sweater I’m wearing, and pie.
And, as always, I will raise a glass to the empty seats.
Food: Quick Sugar Roasted Vegetables
If you’re like me, vegetables are sometimes the last thing I think about for a holiday meal. I get distracted by stuffing, potatoes, turkey, cannolis, etc. Fortunately, roasting vegetables doesn’t take much preparation or forethought, so if you find yourself scrambling for a dish at the last minute, try this.
Quick Sugar Roasted Vegetables:
1 lb carrots and parsnips, peeled and cut in half, lengthwise
2 tbsp brown sugar
2 tbsp butter, melted
juice from 1/2 lemon
Pre-heat oven to 475. Mix butter, sugar, and lemon juice together. Toss carrots and parsnips in mixture, spread onto a cookie sheet in an even layer. Roast for 15 minutes or until done (still crunchy). Add salt and pepper to taste. Voila.
Food: Potatoes Au Gratin
I love mashed potatoes, but I bought a mandolin a while back that’s been taunting me from under a layer of dust, so I thought I’d try something new for Thanksgiving this year.
Here’s what I learned: Potatoes Au Gratin would be a) a disaster and b) not worth the effort without said mandolin. The potatoes would be uneven, I’d get very annoyed halfway through cutting them, I’d probably be bleeding, and I’d just end up throwing everything into a pot to make mashed while I bandaged up my thumb. So, if you want to make this, buy a mandolin- mine only cost $10.
However, WITH the mandolin the whole process was pretty easy (even easier if you enlist someone to help you peel the potatoes) and incredibly tasty. This recipe, adapted from America’s Test Kitchen, was smooth and creamy without being disgustingly over-rich. You can even make it ahead a few hours and just throw it in the oven an hour before your turkey is done.
Potatoes Au Gratin:
1 1/4 cups sharp cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
1/2 cup Parmesan cheese, grated
2 tsp cornstarch
6 russet potatoes, peeled and sliced 1/8 inch thick (thin setting on a mandolin)
3/4 cup heavy cream
1/2 cup chicken broth
juice from 1/2 lemon
salt and pepper
Pre-heat oven to 350. Toss cheese in a bowl with cornstarch until everything is evenly distributed. Layer half of the potatoes in your baking dish, then sprinkle with 1 cup of the cheese mixture, plus some salt and pepper. Top with rest of potatoes, more salt, and more pepper. Squeeze juice of 1/2 lemon on top. Combine cream and broth in a bowl, pour over potatoes. Top with remaining cheese mixture, and bake -uncovered- for 1 hour or until you can cut through with little resistance. Voila.
Food: Cranberry Sauce
I don’t like canned cranberry sauce. Which is why, when presented with my most reviled type – jellied – I do my best to make a mockery of it (see above, Mom doesn’t like my mockery).
But as Thanksgiving grows near, I feel I should at least make a mention of the stuff. Native Americans apparently liked cranberries fresh or dried, which is how they eventually came to be eaten with the Pilgrims that first feasting year. Though somehow I doubt they were served from a can and sliced into little round discs.
I do like cranberry relish, or cranberry orange relish. And you can make your own cranberry sauce quite easily with a package of cranberries, sugar, and some orange juice.
Ok, there is something fantastically nostalgic about good old Ocean Spray. So you know what? Go ahead, cut me off a slice.
Fluid: Thanksgiving Wines
We’ve all heard that you should drink white wine with poultry, red wine with beef. So for years I’ve thought I should be drinking Sauvignon Blanc, or perhaps Chardonnay on Thanksgiving. But this year I’ve noticed that many “Thanksgiving Wine” displays feature light, juicy reds.
Some light reds to try this year?
Cabernet Franc (maligned after Sideways came out) which is sometimes made into Chinon. Ties the stuffing in with the turkey quite nicely.
Beaujolais – bright and fruit-heavy, you can usually find good, inexpensive bottles of Beaujolais. December’s Food and Wine recommends the 2009 Potel-Aviron Chenas for your cranberry sauce and mashed potatoes.
Rosé – Not just for Franzia anymore, Rosé also comes in sparkling varieties, great for toasting all you have to be thankful for. Try Canella Rosé Spumante, just $21.
from Formaggio Kitchen
Fluid: Le Beaujolais Nouveau
Every year in late November, Beaujolais Nouveau – the latest vintage of Beaujolais wine – is released. In the past, this was met with a frenzy from wine drinkers, rushing to the store to buy cases of the stuff – known to be cheap, delicious, and limited in quantity. But in the past ten years, quality has declined significantly, and now BNV can often be met with a sniff of disdain.
For those that remember the glory days, check out this Wall Street Journal article. As you can see above, I’ve got my own bottle of the stuff, purchased from my beloved Formaggio Kitchen. I’ll be trying it with my family next Thursday, here’s hoping it’s as good as they remember.
Food: Persimmons Are Gross
Persimmons are very pretty.
But they do not taste good.
I thought that you could peel and eat them like an apple – wrong. Just a small bite made me feel like I was having an allergic reaction, but it turns out the un-ripe persimmon has very astringent characteristics that dry out your mouth. And make you feel like you’re having a small stroke.
I’m not sure how long it takes a persimmon to ripen until it is “extremely soft and sweet,” but I’m not going to wait around. I’ve got other things to eat, and Thanksgiving is just around the corner.
Food: The Wall (Blackberry Cheesecake Bars)
I’ve hit a wall with Cooking Light recipes, and the wall is crust. It turns out crust really needs fat to a) taste good and b) not break your teeth when you bite into it. The crust for these bars was bland, hazardous, and way off in ratio to the amount of filling. I attempted some Cooking Light lemon bars a few months ago and made the same observation, so I’m giving up on reduced fat crust.
The filling, however, was great – replacing half of the cream cheese with non-fat Greek yogurt was a pretty genius move. The recipe called for fresh or frozen cherries, but I used blackberries instead, and halved the amount of lemon juice. Here is my (improved) version of the recipe, which uses the crust from my Sweet Potato and Orange Cheesecake Bars.
Blackberry Cheesecake Bars
1 cup blackberries
1 tsp lemon juice
1/2 tsp cornstarch
1 tbsp sugar
2 tbsp water
1 cup cream cheese (1 8 oz bar)
3/4 cup fat free plain Greek yogurt (1 6 oz container)
1/3 cup sugar
1 tsp vanilla extract
1 large egg
1/2 stick butter
1 sleeve graham crackers
Pulse crackers in food processor until they are crumbs, add 1/2 stick of melted butter. Pat into bottom of greased pan, bake at 350 for 12 minutes, set aside to cool.
Put blackberries, water, and sugar into a pan, bring to a boil, reduce heat and simmer for 5 minutes. Mix in lemon juice and cornstarch for 1 minute or until thickened. Puree mixture in a food processor or blender, set aside. Put cream cheese, yogurt, 1/3 cup sugar, vanilla, and egg in a food processor, blend until smooth. Spread cream cheese filling on cooled crust, then dollop berry mixture on top and swirl. Bake at 325 for 30 minutes or until set. Chill. Voila.
Food: Feasts Under $5 Recipe Remodel – Spaghetti and Meatballs
It was only a matter of time before I remade one of my favorite recipes – Spaghetti and Meatballs – into a Feast Under $5. I will admit it was painful- cutting out some key ingredients, making a few substitutions – but I think the result is still quite good, and only half as expensive.
A few notes: Because I’ve omitted the flavor agents of bay leaves and wine (not pantry staples, so we can’t afford them), this sauce will really need the time to simmer and deepen, so make sure you’re giving it at least a few hours to cook. The active prep time for spaghetti and meatballs is actually pretty minimal, so make it in the morning and leave the pot on low all day.
For cost reasons I’ve also switched from a bread and milk combination to Italian bread crumbs. Keep in mind that since the crumbs have less moisture you may need an extra egg to get the right consistency, but using flavored crumbs also saves money – no extra cheese in the meatball mixture. Speaking of, the biggest cost savings in this recipe comes from altering the meat mix. Instead of beef, pork, and lamb, I’m using mostly beef (get the fattiest ground beef) and pork.
And yes, you could save even more money by using less expensive (read: treated with hormones) meat, but don’t. The point of this feature is to prove that with a few creative changes you can still afford to eat meals made with high quality ingredients.
And ok, I know I didn’t quite get the cost under $5. But I’m guessing that when you see the leftovers you’ll let it slide.
Feasts Under $5 Remodel – Spaghetti and Meatballs
1 lb pasta – $1.99
2 x 28 oz cans Crushed Tomatoes (generic instead of San Marzano) – $3.98
2 tbsp Tomato Paste – $1.59
1 onion – $0.75
1 lb ground beef – $7.00
1/3 lb ground pork – $2.00
1/2 cup Italian Bread Crumbs – $2.49
1 egg – $0.50
3 oz generic grated parm – $2.39
1/4 cup Basil, chopped – $0.75
1/2 cup Parsley, 1/4 for sauce and 1/4 for meatballs, chopped – $0.25
3 Garlic cloves, chopped – pantry staple
Olive Oil – pantry staple
1 tsp crushed Red Pepper – pantry staple
1 tbsp Dried Oregano – pantry staple
1 tsp salt – pantry staple
Total Cost: $23.69
Per person cost (serves 4): $5.92
Put onion, parsley, basil, oregano, red pepper, and garlic in a large pot, drizzle with olive oil and saute over medium heat for a few minutes. Once the onion is tender, add crushed tomatoes and tomato paste, stir to combine. Salt to taste. If you want chunky sauce, leave as is. If you want smoother sauce, pour into a blender/food processor, blend until smooth, then return to pot. Let simmer for at least 2 hours, but the longer you cook, the more the flavors will incorporate.
For meatballs: Mix meat with the bread crumbs, egg, parsley, and salt. Mix everything together until incorporated, but don’t overwork it – a trick from my mom.
Form into balls and place in a glass baking dish. Drizzle with olive oil and bake at 350 for 15 minutes.When you remove the meatballs from the oven, they will be lightly browned and technically ready to eat (you should try one at this point, just to be sure). But the final step is a nice hot bath in your sauce. Spoon your meatballs into your waiting pot and simmer for 45 minutes or longer. If you are wondering what to do with the olive oil and meat drippings left in your glass pan, then I have taught you nothing. Those go in the pot with the sauce- don’t waste the delicious.
The Best Thing Since Sliced Bread 