Vinegar and Spice Oven Ribs Recipe

Smoking ribs gives them an undeniably lusty flavor, but baking them in the oven is a super easy alternative that can be done year round. I initially developed this recipe for CHOW.com for our Fourth of July party and it is definitely one of my favorites. The vinegar, brown sugar and lemon zest create a tangy rub with a sweet little kick from the paprika and allspice. They benefit from a long marinade, so plan ahead and give them 24 hours to soak up the seasonings.

Come summer, try them outside too—no smokiness would be lost on these bad boys.

Makes 4 to 6 servings

3/4 cup packed dark brown sugar
1/4 cup cider vinegar
1/4 cup lightly packed lemon zest, from about 4 medium lemons
6 cloves garlic, chopped
2 tablespoons kosher salt
4 teaspoons paprika
2 teaspoons freshly ground black pepper
1/4 teaspoon ground allspice
2 full racks baby back ribs, about 5 pounds

1. Remove the thin skin that lines the back of each rib and discard. Place remaining ingredients in a small bowl and stir to combine. Coat ribs evenly with rub on both sides, cover and refrigerate overnight.

2. Heat the oven to 350°F and arrange rack in lower and upper third of oven. While oven is heating line 2 baking sheets with foil and place ribs in a single layer on baking sheets. Cover tightly with foil and set aside until oven is hot.

3. Bake ribs 45 minutes, then remove the foil and rotate pans. Bake another 45 minutes or until tender and browned.

Tofu and Asparagus Stir-Fry Recipe

We're getting there—yes, even here in North Dakota it is supposed to be 69°F later this week and I feel confident that we can eat our asparagus in peace without the lurking feeling that another snow storm is around the corner. I even saw some little green buds peaking up from the ground yesterday, so I'll take that as a sign that Mother Earth has officially declared the start of spring.

Since there is no vegetable more officially spring-y than asparagus, I decided to make this stir-fry in celebration of all things green (especially ones that pop up from underground).

Have all the ingredients prepped and within arms reach before you begin.






Adapted from 101 Cookbooks.com


Makes 6 servings

Zest and juice of 1/2 a lime
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 pound firm tofu, cut into 1/2-inch thick-by-2-inch long slices
4 green onions, thinly sliced
1 tablespoon freshly grated peeled ginger
1/2 teaspoon red chili flakes
1 bunch asparagus, tough ends removed and cut into 1-inch pieces
3 cloves garlic, chopped
1/2 cup coarsely chopped roasted, salted cashews
1/4 cup thinly sliced fresh mint
1/4 cup thinly sliced fresh basil

1. In a small bowl, combine hoisin sauce, lime zest and juice, and soy sauce; stir until smooth and set aside. Heat one tablespoon sesame oil in a large wok or non-stick frying pan over high heat. Add tofu and cook, stirring occasionally until golden brown. Remove tofu to a large plate.

2. Add remaining tablespoon of oil to pan and add green onions, ginger, chili flakes, asparagus, and garlic. Cook, stirring frequently, until asparagus turns bright green (a couple of minutes). Return tofu to the pan along with the hoisin sauce mixture and stir to incorporate. Remove from heat and stir in cashews, mint and basil. Serve with steamed rice.

Pasta with Spicy Vodka Tomato Sauce Recipe

In mindless cooking mode I decided to make this before checking if I had enough vodka. I knew we had a ridiculously large bottle in the pantry, I was sure there would be plenty there, only to pick it up and realize we had been lugging around this tremendously huge bottle of vodka with a little more than a splash inside. Luckily next to the super-sized bottle was some airplane-sized bottles of vodka that came from who-knows-where, which I quickly emptied into my rapidly cooking frying pan, rinsed out with water and tossed in the sink to recycle later.

My lil' jalapeno's new favorite game is to "help" me wash dishes. This is where she pushes a chair twice her size from the other side of the room up to the sink and waits for me to turn the water on so she can fill whatever is in the sink with water and then dump all over the floor. It's a win-win because my floor could always use a mopping and she stays distracted so I can cook.

I see her chair-pushing maneuver in action so I distractedly turn the water to a low trickle and get back to my cooking. You can imagine the professor's surprise to walk into the kitchen and see his one-year-old with what seems to be a mini bottle of vodka up to her lips. Oops, it's just water, I swear.

Makes 4 servings

3 tablespoons olive oil
8 garlic cloves, thinly sliced
3 shallots, thinly sliced
1 cup vodka
1 (24-ounce) can whole tomatoes, chopped with juice
1 teaspoon dried oregano
2 small dried red chiles, crumbled
1 pound pasta, spaghetti or penne

1. Heat oil in a large frying pan over medium-high heat. Add garlic and shallots and season with salt and pepper. Cook, stirring occasionally, until garlic starts to brown. Take pan off heat and add vodka. Return pan to heat and scrape any browned bits that are stuck to the bottom of the pan.

2. Add tomatoes, oregano, and chiles and cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile bring a large pot of heavily-salted water to a boil. Cook pasta according to package instructions, drain and toss with sauce. Taste and add more salt or pepper if necessary.

Lemony Broiled Cod Recipe

I'm always on the look out for new, easy ways to prepare freezer-friendly fish like cod. I ran across this recipe on Serious Eats and fell in love with the lemon sauce that creates a bit of creaminess and a nice brown crust on top. 

I'm not a fan of anchovies, but the anchovy paste in the sauce adds body that would be missing otherwise. Add some sauteed veggies and mashed potatoes and you have one lovely meal. 

Adapted from Serious Eats

Makes 2 to 4 servings

4 boneless, skinless cod fillets
1 teaspoon olive oil
1/2 cup mayonnaise
2 teaspoons freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon anchovy paste
2 teaspoons minced fresh thyme

1. Heat broiler and arrange a rack in the upper third of the oven. Line a baking sheet with aluminum foil and lay fillets in a single layer on foil. Drizzle oil over fish and rub over both sides. Lightly season both sides of the fish with salt and pepper.

2. Combine remaining ingredients in a small bowl, then spread over fish.

3. Broil fish until cooked through and top has browned, about 5 minutes.

Join the Food Revolution

Set aside a couple hours this Friday to watch Jamie Oliver's Food Revolution. Last Sunday ABC aired an hour-long sneak peak at the show and I have to say it was the best thing I've seen on prime time TV in ages.

Last year the Associated Press designated Huntington, West Virginia as the unhealthiest city in America. This was based on a CDC analysis done in 2006 which stated that nearly half of the adults in this area were obese, leading the nation in heart disease and diabetes, and well, death. All of which makes it the perfect setting for British celebrity chef, Jamie Oliver to swoop in and save a nation, by addressing the school lunch system and helping people learn how to cook real meals again.

Yes, it's overly dramatic—it is television after all, but the content of the show is not nearly as important as the message. Our children will be the first generation to have a shorter lifespan than we do simply because of what they eat. The public school lunch system is abhorrent and is in desperate need of a makeover. If you are interested in making change happen sign the Food Revolution Petition and let Washington know that you support fresh, healthy food for our kids.

Warm Wild Rice Salad Recipe

On the calendar spring has arrived, but unless you are in a costal climate or south of the border, cold winter weather is clinging on.

If you are anxious for the sun to not only produce light, but warmth as well; this salad bridges the gap between the seasons. Roasted butternut squash and pears are decidedly wintery and the asparagus beckons spring, perfect for those bright, blustery days of March.

Adapted from 101 Cookbooks.com


Makes 4 servings as a main course, 6-8 as a side


For the dressing:
1 clove garlic, minced
1/3 cup tahini
1 teaspoon lemon zest
juice of 1 lemon
2 tablespoons olive oil
1/3 cup hot water

For the salad:
1 1/2 cups wild rice, rinsed
1 tablespoon olive oil
1 medium butternut squash, peeled, seeded and cut into 1-inch dice
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced garlic chives or 1 bunch regular chives
2 medium ripe pears, cored and cut into 1-inch dice

For the dressing:
1. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add hot water and little at a time, until dressing is thinned to a pourable consistency. Season with salt and set aside.

For the salad:
1. Place rice in a large saucepan and cover with 2-inches of heavily-salted water. Bring to a boil then reduce the heat to a simmer and cook until rice is tender and splitting open, 30 to 40 minutes.

2. Heat oven to 425°F. Place squash on a baking sheet and drizzle with olive oil. Season with salt and black pepper and toss to coat. Roast until tender, about 15 minutes.

3. Bring a small saucepan of heavily salted water to a boil. Add asparagus and cook until knife tender, about 1 to 2 minutes. Drain and rinse in cold water until cool to the touch.

4. In a large bowl combine rice, squash, asparagus, pear, chives, and dressing and toss to combine.

Homemade Egg Noodle and Spring Vegetable Soup Recipe

Handmade egg noodles are a lovely thing all on their own. Cooked until tender in boiling salty water, they need little more than a pat of butter and maybe some chopped fresh herbs if you want to be fancy. 

They require a little elbow grease, but no complicated techniques and can turn a simple vegetable soup into something very special indeed. 

Adapted from Celia Barbour

Makes 4 servings

1 1/2 cups all-purpose flour, plus more for dusting
3 large eggs, beaten
1 teaspoon kosher salt
2 quarts low-sodium broth, vegetable, chicken, or beef
1 medium carrot, medium dice
1/2 head savoy cabbage, thinly sliced
1 cup fresh or frozen English peas
Freshly grated Parmesan and torn basil leaves for serving

1. Combine flour and salt in a large bowl. Make a well in the center and add eggs. Slowly incorporate flour into eggs from the sides of the well until a sticky dough forms. With your hands knead the dough until the bowl has been wiped clean of all the flour.

2. Turn dough onto a lightly floured surface and continue kneading the dough until it feels soft and elastic. If it feels sticky, add more flour as you go. Place dough in a plastic bag and let rest at least 30 minutes or up to 3 hours.

3. Divide dough into 4 equal pieces. 

 

Leave one piece out and return the rest to the plastic bag. Using the least amount of flour possible, roll out the dough, stretching and turning as you go, until it is 1/8-inch thick. Set aside and repeat with remaining dough pieces. 

4. With a knife, cut pasta sheets into 1-inch wide-by-2-inch long strips. Place strips in a single layer on a baking sheet and set aside. The pasta can be made up to 3 hours in advance, leave uncovered at room temperature to dry. 

5. In a large saucepan bring broth to a boil over medium-high heat. Add carrots and cook until barely tender. Add pasta, cabbage, and peas and stir to break-up any pasta that might be stuck together. Cook at a low boil until pasta is tender, but not mushy, about 4 to 5 minutes more. Taste and add more salt and pepper if necessary. Serve with a sprinkling of parmesan cheese and a few torn basil leaves. 

Soy Marinated Tofu Pad Thai Recipe

After our weekend in the Cities and the amazing Thai food in St. Paul, I've been craving those high volume flavors of the Pad Thai we had eaten. I thought I had picked up all the ingredients when we were there to make it at home, but alas, I had forgotten tamarind paste and pickled turnips, oh and dried shrimp and ground dried red thai chile peppers. So here is my super-generic version with what I did remember to buy. The flavors aren't as bright, but it was still tasty and now I know I can make Pad Thai in a pinch.

This only feeds two hungry people, but you can't make much more than that all at once, because it becomes too cumbersome in the pan. So if you are serving more people and want to double the recipe, prep all the ingredients and have them portioned out by the stove then make it in two batches. This shouldn't be an issue since once the cooking starts, it literally takes 5 minutes. 

Planning Ahead: The sauce can be made in advance and refrigerated. If you have sauce leftover, it will keep for up to two weeks in the refrigerator. You can use it to spice up your next stir-fry or noodle dish. 

Makes 2 large servings

1 tablespoon soy sauce
1 teaspoon chinese five-spice powder
1 pound firm tofu
1/4 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
1/4 cup fish sauce
1/4 cup light brown sugar
1/4 cup rice wine vinegar
1/4 teaspoon cayenne powder
7 ounces rice stick noodles
1/4 cup vegetable oil
1 cup chopped garlic chives
2 cloves garlic, minced
2 large eggs, beaten
3 ounces fresh bean sprouts
1/3 cup minced roasted, salted peanuts
lime wedges for serving

1. Combine soy sauce and five-spice in a small bowl. Add tofu and marinate at least 30 minutes or up to 3 hours, turning occasionally. Cut into 2-inch long thin strips.

2. Combine lime juice, orange juice, fish sauce, brown sugar, rice vinegar, and cayenne in a small saucepan and bring to a boil over medium-high heat. Cook, stirring to dissolve the sugar, until sauce has reduced by half. Taste and adjust to your preferences; if you like it spicier, add more cayenne, sweeter, more sugar, etc. But overall you should be able to taste salty, sour, sweet, and spicy in a nice balance.

3. Place the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more, about 2 minutes. Drain, rinse with cold water, and if you are making the noodles in advance toss with a teaspoon or two of vegetable oil, cover and refrigerate.

4. Place a large non-stick frying pan over high heat. Add 2 tablespoons of oil and heat until oil is smoking. Add tofu and cook until golden brown, stirring frequently. Add 2 tablespoons of the sauce, toss to coat then remove tofu to a plate and return pan to high heat.

5. Add remaining 2 tablespoons oil. Once hot, add 2/3 of the garlic chives and the garlic, stir for 30 seconds. Then push to one side and add the eggs, let them set up then scramble until cooked. Add noodles, 1/4 cup of the sauce, 2/3 of the bean sprouts and 2/3 of the peanuts. Toss until all the ingredients are incorporated, adding more sauce if necessary to coat the noodles, but you don't want it to be saucy, about 1 to 2 minutes total.

6. Remove from heat and add remaining garlic chives, bean sprout and peanuts. Toss a couple times to combine and divide between the two plates. Serve with lime wedges.

Cheater's Posole Recipe

There is a rainbow (literally) of Posole that exist in the world of Mexican cuisine. Most people are familiar with the brick red Posole from Jalisco, but my Chiuauan mother-in-law makes green Posole flavored with tomatillos and green chiles and it's not uncommon to even find a purple version, made with deep violet, almost black dried corn.

Whatever color you choose, a blender is usually involved to puree the chiles and because occasionally I feel too lazy to clean a blender, but not lazy enough to make dinner, I cheat and use a jar of prepared mole paste. It's not exactly authentic, but then again, neither am I.

Makes 8 servings

2 tablespoons olive oil
1 large yellow onion, medium dice
4 garlic cloves, chopped
3 jalapenos, seeds and stem removed and chopped
3 1/2 pounds pork shoulder, excess fat removed and cut into 1-inch pieces
1/4 cup red mole paste
2 (15-ounce) cans white hominy, drained and rinsed
8 cups stock, broth or water

For Serving:
dried oregano
lime wedges
cilantro leaves
warm corn tortillas
avocado slices

1. Heat oil in a large stock pot over medium-high heat. Add onions, garlic, jalapenos and pork and season generously with salt and pepper. Cook until pork is lightly browned.

2. Add remaining ingredients, bring to a boil, then reduce to a simmer. Cover and cook until pork is tender, about an hour. Taste and add more salt and pepper if necessary.

3. A plethora of garnishes can be served with this soup. I've listed my favorites above, but you can also top with crispy, fried tortilla strips, thinly sliced cabbage or thinly sliced radishes.

Dill and Mustard Seed Salmon Recipe

Salmon, dill and mustard seem like the thing I want to eat on this Irish holiday, after all dill-cured salmon can be found topping Irish bread from Clonakilty to Cookstown. 

Corned beef and cabbage is all good and well, but in my spring mood I want something lighter and fresh. After being a slave to the stove all winter long a three day corning affair does not interest me in the least. Instead I will make a beautiful rose-hued salmon that takes more like three minutes. 

Happy St. Patty's Day!

3 (4-6 ounce) skinless salmon fillets
2 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon brown mustard seed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

1. Rub salmon with 1 tablespoon oil on all sides. Evenly distribute spices over both sides of the salmon.

2. Heat remaining tablespoon oil in a large non-stick frying pan over medium-high heat. Add salmon and cook, undisturbed, until a brown crust forms, about 2 minutes. Flip and repeat on other side.

Thinking of Summer—This Week's Menu

The potential of seeing green grass again has got me all giddy inside and has my mind feverishly planning all the things I want to plant and grow and cook once the weather gets warm again. (Photo explanation: this represents what it looks like inside my brain.)

I've started thinking about this pathetic rhubarb plant that I spotted in our backyard shortly after we moved in last summer. I have never replanted anything before but I am going to attempt to transplant the rhubarb with lots of good new soil and hopefully it will grow. I've also been thinking about planting some herbs in the window boxes that hang off our front porch and it won't be long before we can start grilling again!

Tuesday: Spring Wild Rice Salad with Asparagus
Wednesday: Grilled Brauts with homemade hot dog buns and salad
Thursday: Asparagus and Tofu Stir-Fry with steamed rice
Friday: Broiled cod with Baby Carrots
Saturday: Penne with Vodka Sauce
Sunday: Egg Sandwich and Spinach salad with Warm Bacon Dressing

Chicken Cacciatore Recipe

Comfort food comes in many forms, rich, cheesy, starchy, sweet, and I love them all. One of my favorites is tender, melt-in-your-mouth braised chicken. It is a universal dish, every culture has one and because chicken is so adaptable the combinations are endless. All you need to do is give it a good flavor base of vegetables—onions, carrots, and celery are a decent place to start. I think Cacciatore needs to have mushrooms too, it does mean hunter's chicken and what hunter would not pick up a few wild mushrooms if he saw them? 

Then you need to season the chicken very generously. This not only lends flavor to the chicken, but the entire dish—it also never hurts to add bacon either.

Next make sure you get your pan really hot and use a lot of oil to brown the chicken pieces. The oil should be visibly shimmering and you want to put the chicken skin side down first to render any fat that is on the chicken skin. 

After browning the chicken remove it from the pan and give the vegetables enough time to brown and develop flavor—don't forget to season them too. 

Lastly, the chicken needs to cook long enough to become very tender, so give it at lest 30 minutes, but if you let it cook longer, that's okay too—an hour will only meld the flavors even more. 

Makes 4 servings

1 chicken, cut into 8 pieces

5 to 6 strips thick-cut bacon, chopped

2 tablespoons olive oil

1 medium shallot, large dice

2 medium carrots, large dice

1 celery stalk, large dice

8 ounces mushrooms, sliced

1 teaspoon smoked paprika

1 cup red wine

1 (15-ounce) can fire roasted tomatoes

2 teaspoons capers

2 cups stock, broth or water

1. Generously season both sides of chicken with salt and pepper, set aside. 

2. Cook bacon until browned and crisp over medium heat in a large frying pan or shallow dutch oven. Remove from pan and add olive oil. Increase heat to medium-high. Once shimmering, add half of the chicken pieces and cook on one side until well browned. Flip and repeat on other side, remove from pan to a clean plate and repeat with remaining chicken. 

3. Add shallots, carrots, celery, and mushrooms to pan and season generously with salt and pepper. Cook, stirring occasionally, until vegetables start to brown. Add paprika and stir to incorporate into veggies. Add red wine and scrape up any browned bits stuck to the bottom of the pan. 

4. Add tomatoes, capers, stock, and bacon and bring to a boil. Reduce heat to a slow simmer, cover and cook until chicken is tender, at least 30 minutes. Taste and season with additional salt and pepper if needed. 

  

Red Wine and Garlic Marinated London Broil Recipe

Originally London Broil referred to a flank steak that was marinated and well, broiled. These days the term is more commonly used for a boneless cut off a top round. It is a fairly inexpensive, but very flavorful piece of meat, especially after a good soaking in some garlicky marinade.

Plan Ahead: This cut of meat can be pretty tough and really needs an overnight bath in the marinade to tenderize, so plan accordingly.

Adapted from the Gourmet Cookbook

Makes 8 servings


6 cloves garlic, minced
1/4 cup soy sauce
1/4 cup red wine
2 tablespoons olive oil
1 teaspoon red chili flakes
1 teaspoon granulated sugar
2 teaspoons kosher salt
2 pounds London broil (from top round; 1 1/2 to 2-inches thick)


1. Combine all ingredients except steak in a medium bowl and stir to combine. Pour over steak and cover. Refrigerate overnight, turning steak occasionally. 


2. Remove steak from refrigerator and let sit at room temperature for 30 minutes before cooking. Meanwhile heat oven to 425°F. 


3. Heat a grill pan over medium-high heat. Once hot, place steak on grill and cook until dark grill marks have formed, about 5 minutes. Flip and transfer pan to oven. Finish cooking in oven until meat registers 130°F on a meat thermometer for medium-rare, about 20 minutes more. 


4. Let meat rest 10 minutes before thinly slicing against the grain. 

Grilled Chicken Fajitas Recipe

My father came to visit last week and a few days before he was to arrive I asked if he had any special requests, "pizza and something Mexican would be great," he replied. 


Something Mexican hmmm... I always make tostadas and tacos and chicken tortilla soup, I just made pozole and sopa de albondigas last week and I'm not making enchiladas, they take more last minute preparation than my one-year-old can handle. 


Ah yes, fajitas—chicken fajitas. Why I always forget about chicken fajitas I can't tell you because they are something everyone including my lil' jalapeno will actually eat and as I like to cement everyone's love for me by feeding them what they want, we've got ourselves is a win-win situation. 


This is a standard marinade that can be used with any type of fajita meat. If you prefer beef, just substitute 1 1/2 to 2 pounds of strip steak for the chicken breasts. 

Makes 4 servings


4 boneless, skinless chicken breasts
Juice of 1 lime
1/2 cup loosely packed chopped cilantro
2 garlic cloves, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
3 tablespoons olive oil, plus more for brushing grill
1 large onion, cut into 1/2-inch thick rings
1 green bell pepper, cut into 1/2-inch slices
1 red bell pepper, cut into 1/2-inch slices
2 large jalapenos
corn tortillas, avocado and lime wedges for serving

1. Combine chicken, lime juice, cilantro, garlic, coriander, pepper, oregano, salt, cumin, and 2 tablespoons olive oil in a large bowl and toss to coat chicken breasts. Cover and refrigerate at least 30 minutes or up to 4 hours in advance. 


2. If using an indoor grill, heat oven to 425°F. Heat indoor or outdoor grill over medium heat and brush grates with oil. While grill is heating, toss onion, peppers, and whole jalapenos in a tablespoon of olive oil and season with salt and pepper. 


3. Grill chicken until dark grill marks have formed, flip and form grill marks on the other side. If using an indoor grill, remove chicken from grill, place on a baking sheet and finish cooking in the oven until chicken is firm and cooked through, about 10 minutes more. If using an outdoor grill, finish cooking all the way through on the grill. Let chicken sit about 5 minutes before slicing.


4. While chicken is finishing cooking, grill vegetables, turning every few minutes, until tender, about 10 minutes total. Slice chicken into thin strips and place on a platter with vegetables. Serve with warm tortillas, avocado slices and lime wedges. 

Falafel From Scratch with Lemon Tahini Sauce Recipe

Let's add one more thing to the ongoing list of what I miss about living in the city... Street Food! I suppose it doesn't make sense to have a lunch truck in downtown Valley City where there is still at least a foot of snow and no one ever walks anywhere, none the less I still miss really tasty, cheap food, and my most recent craving has been for falafel.

Falafel can only be made with dried garbanzos that have been soaked overnight (had no idea). I was planning on using canned and had to drive 48 miles to Fargo to buy dried, but at this stage in the winter game I will use any excuse to get out of the house.  

I found a rather fail-safe recipe on Mark Bittman's blog Bitten. He says the secret to getting the patties to stick together is to use as little water as possible when grinding the beans. I ended up not having to use any, but you can save some of the soaking liquid just in case you need help getting everything moving in the food processor. 

Since the food processor was already dirty, I decided to puree up a lemony tahini sauce to serve alongside. You could definitely chop the garlic and parsley by hand and mix the sauce together in a bowl if you want to make this sauce at another time or simply don't feel like lugging out the food processor.  If you are in a rush Bittman suggests stirring together some tahini and yogurt or serving them with hot sauce. 

Falafel

Adapted from Bitten Blog

Makes 4 servings

1 3/4 cup dried garbanzo beans

3 cloves garlic, smashed

1/2 small yellow onion, quartered

1 teaspoon ground coriander

1 tablespoon ground cumin

1/4 teaspoon cayenne

1 cup chopped parsley 

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon ground black pepper

1/2 teaspoon baking soda

1 tablespoon lemon juice

Vegetable oil for frying

For serving:

Pita or lavash

lettuce

cucumbers

Kalamata olives

1. Place beans in a large container and cover by 3 to 4 inches with water; they will triple in size. Let soak overnight, add more water if necessary. 

2. Drain beans, saving the soaking water, and place in a food processor fitted with the blade attachment. Add remaining ingredients except oil and pulse until all ingredients are minced and mixture comes together, but doesn't form a paste. Stop motor occasionally to scrape down sides of bowl and add soaking water a tablespoon at a time if necessary to get mixture moving. Shape into 2-inch patties and set on a baking sheet. (These can be made a couple of hours in advance, covered and chilled).

3. Pour oil in a large cast iron skillet or frying pan until it reaches an inch up the sides of the pan. Heat oil over medium heat until it reaches 350°F on a deep fat fry thermometer or until a wooden chopstick inserted in the oil is immediately covered with bubbles. 

4. Add patties a few at a time and let fry until browned on one side, about 1 to 2 minutes. Flip and repeat on the other side. (If they are browning too quickly reduce heat or raise the heat if not fast enough.) Remove from oil to a paper towel-lined baking sheet and sprinkle with salt. Repeat with remaining patties.

5. You can serve the falafel on their own with the tahini sauce as an appetizer or make into a sandwich by tucking them into a toasted pita or lavash with some lettuce, cucumbers and olives and a drizzle of sauce on top. 

Lemon Tahini Sauce

Makes 1 cup

1 tablespoon lemon juice

1 clove garlic

1/4 cup chopped parsley

1/2 cup tahini

1/4 cup water

1/2 teaspoon kosher salt

1. Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Process until smooth, adding more water if necessary to make into a pourable sauce. 

Drip, Drip, Drip....This Week's Menu

I stepped out my back door this morning and I heard a most lovely noise—drip, drip, drip, ah the sound of ice melting.

The days are getting longer and March is here and occasionally I let myself think, "it's almost over!" I feel a sense of pride and a ton of relief to think we've almost made it through our first North Dakota winter. So in the spirit of thawin' out, I'm posting some warmth-inducing photos and throwin' some decidedly springy things on the this week's menu.

Monday: Chicken cacciatore
Tuesday: Falafal Sandwich wrapped in lavash with tahini spread
Wendsday: Pork Pozole
Thursday: Tofu Pad Thai
Friday: Israeli Coscous Supper Salad with tuna, beans, cucumber, and radish
Saturday: Homemade noodles in broth with veggies
Sunday: Spice-Crusted Broiled Salmon with mashed potatoes and sauteed sugar snap peas.

Split Pea and Ham Soup Recipe

I made a 10-pound ham last week and the Ziplock bag of perfect-for-sandwich slices I had cut off the bone had gone a couple of days without being touched— by anyone. This is the point in a leftover's life where I take it upon myself to sweep in like a triage nurse and save the poor vestiage of a previous night's dinner on its downhill slide into the garbage. 

Split pea and ham soup had been calling my name for a couple of weeks and now I had the perfect excuse to make it. There is something about the way the little dried peas break down into a creamy mass that makes it one of my go-to comfort foods. Some take that inherent creaminess to another level and puree the whole thing, but I like to leave mine chunky, it seems more filling that way. 

The color of pea soup is always used as an insult, but I think it has a subtle beauty that is well suited for the late winter table and apparently my family agrees, because there is none left. Another leftover tragedy  averted. 

Makes 6 to 8 servings

3 tablespoons olive oil

1 large yellow onion, medium diced

3 medium leeks, washed, cut in half vertically and thinly sliced (light green and white parts only)

3 cloves garlic, minced

2 medium carrots, medium diced

2 stalks cerely, medium diced

12 ounces smoked ham, medium diced

1 pound dried green split peas, rinsed

12 cups stock, broth or water

2 bay leaves

1. Heat oil in a large stock pot over medium heat. Add onion, leek and garlic and season with black pepper. Cook, stirring occasionally, until tender and translucent, about 5 minutes. 

2. Add ham, carrot, and celery and season again with black pepper. Cook until veggies start to brown, about 6 minutes. 

3. Add peas, stock, and bay leaves and bring to a boil. Reduce heat to low and simmer covered until peas are tender and starting to fall apart, about 1 hour. Taste and add salt and more pepper if necessary. 

Garlicky Broccolini Recipe

I started this blog to chronicle my adjustment to life in a small town, where my options at the market would be limited and I would have to be creative to maintain the same caliber of meals that I used to make in the big city. Looking back over my previous blog posts it has dawned on me how I am coping and I think it is fair to say I've been cheating.

Brussels sprouts, brown rice medley, and broccolini? You can't buy that stuff here. Nor can you find smoked paprika, Peri-Peri spice mix or saffron. I've been subsisting on ingredients I drive 4 1/2 hours to buy in Minneapolis. I guess if were left to tough it out on one of those into-the-wild adventures my survivor mode would be to run for the hills.

I'll admit I haven't been able to do it—eat only carrots and potatoes that is. But it is my first winter and I vow to try harder next year. In the meantime, let's talk about some beautiful, broccolini I bought in Minneapolis....

Broccolini is a hybrid of broccoli and kai-lan or Chinese broccoli and has a more delicate flavor than traditional broccoli. You may have seen it by its other name, Aspiration, which has to be the most fabulous name ever given a vegetable—I aspire to eat my veggies!

This method of blanching, then sauteing with aromatics can be used for any number of vegetables, cauliflower, green beans and asparagus immediately come to mind.

Makes 4 servings

2 bunches broccolini, ends trimmed
1 tablespoon olive oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced

1. Bring a large pot of heavily salted water to a boil. Add broccolini and cook until bright green and knife-tender. Drain and arrange in a single layer on a baking sheet. (This can be done up to 8 hours in advance and chilled.) Once cool enough to handle, cut into bite-sized pieces.

2. Heat oil a large frying pan over medium heat. Add shallot and garlic and cook until starting to brown, about 30 seconds. Add broccolini and season with salt and pepper. Cook until broccolini is warmed through.

Double Pork Pork Burgers Recipe

A Sunday night a couple of weeks ago I was hungry for burgers, but wanted something out of the ordinary and came across this recipe for pork burgers stuffed with bacon, Hello! What an ingenious idea because here's the thing with pork, if not cooked just so it can be dry, but bacon, as we all know, is more or less smoky fat, so ironically, bacon is always pork's best friend and these burgers are no exception.

At first glance this seems like a butt-load (is that a scientific term?) of fennel seeds, but they were delicious. I will admit I am a huge fan of fennel so if you're not you can always cut it in half or omit it from the recipe.


Adapted from Food 52.com


Makes 4 burgers

2 tablespoons fennel seeds
1 pound ground pork
1 cup finely chopped bacon, from 5 to 6 slices
1/2 cup minced yellow onion
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 teaspoons smoked paprika
4 whole wheat burger buns, toasted

1. Heat a small skillet over medium heat. Toast fennel seeds in the dry skillet until fragrant and beginning to brown. Remove to a large bowl.

2. Add all remaining ingredients, except the buns, to the bowl and combine with your hands until well incorporated. Divide into 4 patties and let chill at least 15 minutes.

3. Heat an outdoor grill or grill pan over medium heat and grill 6 minutes a side or until firm. Serve on toasted buns with mayonnaise and cole slaw.

Brown Rice with Scallions and Dried Cranberries Recipe

Whenever we go to Minneapolis we make a mandatory stop at Trader Joe's and fill our trunk to the brim with enough groceries to hopefully last us until our next trip.

Whole grains are remarkably hard to find here in my little village so I always stock up on everything I can find at TJ's. On our last trip I found a new brown rice medley that I now know better than to only buy one bag. It has long grain brown rice, black barley and daikon radish seeds. If you have a TJ's in your hood I highly recommend picking some up, if not, brown rice medleys can be found in the bulk section of posh grocery stores like Whole Foods or you could just use long grain brown rice.

This was one of those what's-in-the-cupboard side dishes that I will definitely be making again. We had some friends over for dinner and everyone raved about the rice. I can't take all the credit though because I think it was the fancy black barley and radish seeds that won everyone over, but that didn't stop me from saying "oh, thank you!" "Just some scallions and dried cranberries, that's all". I conveniently failed to mention the bag of rice I drove four hours to buy.

1 tablespoon olive oil
6 scallions, thinly sliced
2 cups brown rice medley or long grain brown rice
4 cups vegetable stock, broth or water
1/2 cup dried cranberries

1. Heat oil in a large, shallow pot over medium heat. Add scallions and season with salt and pepper. Cook, stirring occasionally, until bright green and tender.

2. Add rice and stock and bring to a boil. Reduce heat to a simmer and cover. Cook, covered until water has evaporated and rice is tender, but not mushy, about 35 to 45 minutes. Stir in cranberries and taste. Add more salt and pepper if necessary and serve.

Old Fashioned Apple Pie Recipe

If variety is the spice of life, it is also the secret to the ultimate apple pie. I try to use at least 2 different types of apples in my pies, but three or even four is better. Each apple's texture and sweetness add complexity, choose varieties that are bursting with flavor like Cameo, Braeburn, Honey Crisp and Fuji and stay away from mealy water bombs like Red and Golden Delicious. I always like to add a couple of Granny Smiths as well—they add needed tartness and bite—but too many in one pie will leave you with puckered lips.

Old Fashioned Apple Pie
Print It!

Makes 8 to 10 servings


For the crust:
3 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup vegetable shortening, frozen and cut into small pieces
1/2 cup ice water

For the filling:
3 1/2 pounds apples, peeled, cored, and sliced 1/4-inch thick
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons fresh squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

To assemble:
1 large egg
Granulated sugar for sprinkling

For the crust:
1. Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.

2. Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, divide into 2 balls then flatten into compact disks. Wrap them in plastic wrap and refrigerate at least 30 minutes.

For the filling:
1. Combine all ingredients in a large bowl and toss until apples are evenly coated.

To assemble:
1. Line a baking sheet with parchment paper and place on the bottom rack of the oven. Heat oven to 450°F.

2. On a lightly floured surface, roll 1 disk of dough into a 11 to 12-inch circle (about 1/8-inch thick), and place in a 9-inch deep-dish pie plate. Press into plate so the dough is snug against the edge.

3. Give filling a few more stirs to distribute all the juices and pour into pie shell. You may want to pile the last apple slices in by hand so they are evenly distributed in the plate.

4. Roll out remaining disk of dough the same as the first and lay over filling. Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.

5. Make a decorative edge by pinching sections of dough around the pointer finger of one hand with the thumb and pointer finger of the other, making little triangles as you go around the perimeter of the pie.
With a sharp knife, make a few slits on the top of the pie to let steam escape.

6. Beat egg with a teaspoon of water and brush egg wash over the top of the pie. Sprinkle top with sugar and place on heated baking sheet in the oven. Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350°F. Continue baking until crust is a deep golden brown and filling is bubbling in the middle, about 45 minutes more. Remove from oven and let cool at least 1 hour before serving.