Lentils and Rice

There are so many different kinds of dishes which combine rice and beans, and as Jolinda Hackett pointed out over the weekend, they don’t need to be boring at all! This version from the New York Times uses quick cooking lentils and brown rice, along with sauteed vegetables to create a filling and balanced meal. And you don’t need to be a full time vegetarian to appreciate a meatless meal that provides a complete protein.

I cooked the chopped carrots and celery in olive oil, and then added 2 cups of lentils, 1 cup of brown rice, and 4 cups of vegetarian broth to the pot. After about 30 minutes of simmering while covered, the mixture appeared a little dry, so I added a bit more water. Less than 10 minutes later it was done, and just needed a little salt and pepper. I served it over some ‘just wilted’ spinach, and it was a great lunch. Plus, it held me over for hours. This rice and beans meal isn’t boring at all.

Creamy Avocado Pasta

Quick, what do you do when that avocado on your counter finally gets to the perfect stage of ripeness? If you said guacamole, you’re wrong. (At least for today.)

Oh my, this creamy avocado pasta from Oh She Glows is amazing. With fresh lemon, garlic, and ripe avocado, this bright green sauce just screams spring. I took things one step further and added sauteed portobello mushroom slices to the top of my bowl. With a plate full of vegetables, whole grains, and healthy fats, this was a well balanced meal, but all I could think about was how great it tasted. And how it would go nicely with a glass of wine, while dining on a patio. Next time.

Egg in a Sweet Potato Pocket

Isn’t this egg nested in a sweet potato clever? I can’t take credit for the idea though, I read about it on thedailybalance.com. First, you bake a sweet potato and carve out the inside. Then, you crack a fresh egg in the hole, and bake in a dish at 375F for 20-30 minutes. It’s so easy! This could be a quick weeknight dinner, or you could add some shredded cheese and herbs for a fancier Sunday brunch.

Since I tried this a few times, I do have some practical tips. First, I would recommend you start with a large potato. I tend to pick smaller potatoes from the bin, and the egg white poured over the edges. Second, be very careful when cutting the potato because if you happen to slice through, the egg white will leak out the bottom. And finally, remember that you can bake the potato on the weekend when you have more time, and then cook the egg whenever you are ready for a meal. Have fun with this one!

Nature’s Pride Hearty Wheat with Flax

A year ago, I came home to find Nature’s Pride bread on my doorstep, and they surprised me again last week. This time, they sent a loaf of Hearty Wheat with Flax. This bread has plenty of whole grains and fiber, and the flax is a source of omega-3 fatty acids.

I used the bread for a classic PB&J one day, and really liked it! Some people complain that whole wheat bread can be tough and plain, but this version is nice and soft, and the flax provides some texture. I used the bread another day to make French Toast which turned out well, topped with chopped apples microwaved for 1 minute with cinnamon. Of course, I can’t finish a fresh loaf of bread on my own, so I put the rest in the freezer. The next time I have visitors, I know they’ll like a piece of toast. While I think it’s a lot of fun to make my own bread, this is a good store bought option. Thanks for letting me try it, Nature’s Pride!

Fingerling Potato-Leek Hash with Swiss Chard

The ingredients in this recipe are absolutely amazing! Leeks, fingerling potatoes, Swiss chard, paprika, eggs, and cheese create a wonderful combination. But the timing was all off in this recipe, at least for me. So let me try to translate this into just a few easy steps.

1. Saute 2 sliced leeks in olive oil in a large frying pan, until just turning brown.

2. Add 1 lb. of fingerling potatoes, either halved or quartered, and fry until softened.

3. Sprinkle on 1 t of paprika, and a dash of salt and pepper.

4. Stir in 4-5 c. torn Swiss chard leaves, and cook until softened. 5. Make 4 indentations, and drop an egg into each space. Cover, and cook until eggs are almost set.

6. Sprinkle 1/4 c. grated cheese, along with another dash of paprika, salt, and pepper, and cook for 1 more minute.

Yes, you have to stay close to the frying pan, but the end result is worth it. It’s a one pan meal, suitable for just about any time of day. This picture really does not do it justice….

Pasta with Asparagus and Parmesan

It’s not quite asparagus season here in New England so this wasn’t local produce, but it still tasted great! I can’t believe that I used to turn my nose up at asparagus. I was inspired by this recipe which called for pasta with asparagus and Pecorino cheese, and I incorporated two of my favorite ingredients, Garlic Gold and Barefoot Pinot Grigio. This is a really simple dish, but the asparagus and lemon zest have a bright taste which is a refreshing change. It’s perfect served with a side salad, and a glass of wine of course.

1 T Garlic Gold oil
1 lb. aspargus, cut into 1″ pieces
Zest of one lemon
1 c. Barefoot Pinot Grigio
1/2 t Garlic Gold toasted garlic bits
6 oz. whole wheat ziti, cooked and drained
1/4 c. Parmesan cheese, plus additional for serving
Salt and Pepper

Heat oil in a large frying pan. Add asparagus pieces, and saute for 10-15 minutes until lightly browned. Remove asparagus from pan. Add lemon zest and wine, and simmer for 10 minutes, or until reduced by about half. Add garlic bits, pasta, and Parmesan cheese, and stir until combined. Season with salt and pepper, and serve with additional Parmesan cheese.

McDonald’s Oatmeal

If you’ve been reading this blog for any length of time, you know that I really love my oats. My idea of a perfect morning includes a warm bowl of stove top oats, eaten while sitting in my pajamas and watching the Today show. But that’s not realistic these days!

A few weeks ago, I did a review of Starbucks oatmeal, which I thought was pretty good. It’s a convenient option for mornings when I am not prepared and need to eat breakfast on the go. Blog reader Nanc sent me a coupon to try the oatmeal at McDonald’s, so that I could compare (and get a free breakfast in the process!)

So I stepped into McDonald’s recently and asked for the oats, without brown sugar please. The staff seemed confused; initially they thought they were out of the oats, and then someone found them. I guess customers don’t order the oats very often? But soon after I was given a bowl filled with hot oats topped with apples and dried fruit.

While the Starbucks oats might be considered a little dry, the McDonald’s version might be considered a little too soupy. Without brown sugar, it wasn’t very sweet of course, but the apples and dried fruit did lend a slightly sweet flavor and a nice texture. Overall, I enjoyed it and would order it again if I found myself in a McDonald’s. And the oatmeal is available all day, not just at breakfast, so it could be an option while traveling. The nutrition label is right on the container, although the calculation includes the brown sugar which can be omitted as I requested.

This oatmeal was heavily criticized by Mark Bittman for having several artificial ingredients, and a unnecessarily high calorie count due to the addition of cream and added sugar. He also makes the point that it is much cheaper and healthier to make a bowl of oats at home, but you probably already knew that! This article offers a rebuttal to Bittman’s arguments. While the oats may have a calorie count similar to an Egg McMuffin, they have less fat and saturated fat. And even if there are artificial ingredients, the oats do contain whole grains with fiber.

I’d like to add another point. While oats are a familiar food for me, that may not be the case for many McDonald’s customers. Maybe some people will be introduced to oats via the fast food version, and then be more likely to try them in other settings. Maybe some people will like the oatmeal so much that they purchase oats at the grocery store to cook at home. While I still have many concerns about fast food, the frequency at which it is consumed, and the portion sizes which are sold, the McDonald’s oatmeal may not be all bad.

Feel free to weigh in with a comment!

Winner!

Remember the recipe for beet and onion pizza that I submitted to the Somerville Winter Market recipe contest? Well, it WON! I was so shocked, but very honored. Really, this isn’t about winning a contest, it’s about a great local organization that supports a way for city dwellers to access fresh local produce, even in the winter. And it’s about us, the consumers, supporting the farmers who grow the produce and getting our servings of fruit and vegetables at the same time. I have so much more to say on the topic, but this week has been pretty crazy so I’ll leave it at that. What are you looking forward to when the spring farmer’s markets get going?

Ethiopian Chickpea Stew

It’s still very much winter-like outside, and therefore still the season for soups and stews. This week I made Ethiopian Chickpea Stew, which happens to be both vegan and gluten-free, originally posted by Gluten Free Gina. But what drew me to this recipe was the promise of a rich and spicy tomato base, filled with roasted chickpeas, carrots, and potatoes.

And this dish truly delivered on that promise, emphasis on the spicy! Yes, I used the entire 1/4 t of cayenne pepper in the original recipe, and didn’t cut it back. The stew just about reached my spice limit, but was so good that I kept going back for more. I brought a dish to my friend Karla, who also really enjoyed it and said the spiciness cleared her head. With (snow? rain? sleet?) on the way, maybe you should pick up the ingredients for this stew now!

Tostitos Artisan Chips

As part of the Foodbuzz Tastemaker program, I was sent two complimentary bags of Tostitos Artisan chips. As luck would have it, I was hosting my book club the following night, and they were happy to help me give these a try. To accompany the chips, I threw together a quick dip of black beans, avocado, lemon juice, cumin, and chili powder. Let’s talk about taste first. The first thing that came to mind was “Doritos for Grownups”. (To be fair, a book club member pointed out that we are not too old to eat actual Doritos. I just hate having orange fingers.) But I think the black bean and garlic seasoning powder made the chips seem more artificial. The texture though was good and crunchy, and the leftover chips held up well for a few days.

The artisan chips boast natural ingredients and nine whole grains. While there are several different whole grains in these chips, they are still not a health food. I appreciate the fact that Tostidos is trying to improve the quality of the ingredients used and the overall nutritional value, but these are still a snack type food, not something you’d eat on a daily basis to get your whole grains. The group overall liked the chips, but weren’t ready to run out and buy a bag, unless there was an occasion or they were on sale. Oh, and by the way, we discussed ‘For the Thrill of It’ by Simon Baatz, an interesting book. Thanks to Tostidos for letting us try these out!