The Nerd Makes Good: A Double Ode to Okra*
March 14, 2009
DIET, DESSERT AND DOGS HAS MOVED!
If you’re reading this, you’ve landed on the old site. Please visit the shiny, new Diet, Dessert and Dogs by clicking here.
As always, thanks for reading. I look forward to hearing from you on the new site!
(“Um, Mum, you are taking us with you, aren’t you? Because (and sorry to have to tell you this), we actually have more fans on this blog than you do.”)
* Or, Give Pods a Chance!
[Okra pods, in the raw]
I have a confession to make. I haven’t told you all about this yet because, quite frankly, I was afraid you’d reject me. Move that cursor elsewhere, and click. At best, roll your eyes. Maybe snort in disgust. Maybe gag, even.
But I’ve decided it’s time. I mean, really, what kind of lasting relationship can we have without full disclosure?
So I’m just going to come out and say it:
I love okra.
I.
Love.
Okra.
Are you running for the hills yet?
Oh, I know what you’re thinking: Okra? That polygonal pod that’s a staple in gumbo, and mostly reviled? That much-maligned member of the marrow family (but cocoa is in that family, too!) that most people reject without so much as a nibble? That pariah of the produce aisle that’s often referred to as gluey, viscous, slimy or mucilaginous–with seeds that remind you of those bowls of peeled grape “eyeballs” we all stuck our hands into at Halloween when we were kids?
Yep. That okra.
I adore okra’s long, lantern-shaped pods, the vibrant green skins with just a hint of fuzz and the wagon-wheel innards when you cut them across. I love the mild, slightly woodsy flavor and the pop of the seeds in your mouth. I could eat okra every day, and never tire of it.
I think it’s heartbreaking that okra gets such a bad rap. Okra is like the pimply nerd at school–the reject, the Carrie, the Napoleon Dynamite , the Ugly Betty. The last kid to be chosen for the baseball team. The scrawny kid on the beach who gets sand kicked in his face. The pink-and-too-frilly kid who takes her dad to the prom. The computer geek nobody wants to date so then he quits high school and starts some computer company run from his parents garage and redeems himself by becoming the richest guy in America. . . oh, wait. That would make him Bill Gates, wouldn’t it? And then he’d actually be much sought after, wouldn’t he? Well, heck! To my mind, that IS okra!
[A bit of spice, a bit of bite, a bit of lemon zest: an endearing combination.]
I think we should give okra the accolades it deserves. Let’s nurture its low self-esteem. Let’s compliment its grassy hue and lovely symmetry, tug its cute little tail at the narrow end and make it blush. Sure, it was born a green vegetable (already at a disadvantage compared to, say, watermelon). And then there’s the goo factor. But sometimes, with a recipe that takes our humble ingredient and pushes it to be its best, well, that little green lantern can really shine. That’s what I wish for my buddy, okra.
In these recipes, okra is elevated to something that transcends its reputation. It’s like okra gussied up for a date. Okra getting an A+ in physics. Okra at its best self–I know, like okra after taking one of Oprah’s “Be Your Best Self” weekends! (Just imagine the introductions at that seminar, sort of like David Letterman’s ill-fated attempt at hosting the Oscars: “Okra, meet Oprah. Oprah, okra.”).
Besides, okra has much to offer us. Described by WholeHealthMD as having a taste that “falls somewhere between that of eggplant and asparagus,” it’s a good source of Vitamin C and several minerals; and the seeds offer up protein in every pod, along with 4 grams of both soluble (known to help keep cholesterol levels in check) and insoluble (great for regularity) fiber in a one-cup (240 ml) serving.
[Still slightly al dente in this photo; cook a bit longer if you’re an okra neophyte.]
These are two of my favorite okra dishes, ones that we consume fairly regularly here in the DDD household. The first is another adaptation from my dog-eared copy of Flip Shelton’s Green, a Moroccan Spiced Okra-Quinoa Pilaf. I’ve made liberal changes to this one, including altering the base from rice to quinoa. The spices are subtle with a barely detectable undertone of lemon zest in the mix. Served sprinkled with chopped nuts, this pilaf is a meal in a bowl all on its own.
The second dish comes from one of my all-time favorite cookbooks, Indian Cooking Course by Manisha Kanani. Again, I’ve made a few alterations to the original, which asks you to dry-cook the okra on the stovetop; I’ve found that adding chopped tomatoes and allowing the tender pods to stew in the juices produces a more appealing taste and texture. Although a masala curry, this one isn’t the least bit spicy, yet is still rife with the flavors of tomato, cumin, coriander and fresh cilantro. It’s a perfect side dish for Indian food, of course, but we also enjoy this as an accompaniment to burgers or cooked grains.
So go ahead, give okra a try! Who knows? You may even like it. And don’t worry, the secret will be safe with me.
Moroccan-Spiced Pilaf with Quinoa and Okra
adapted from Flip Shelton’s Green
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Okra Masala
adapted from Indian Cooking Course by Manisha Kanani
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
© 2009 Diet, Dessert and Dogs
Please Standby
March 11, 2009
I’m going to be dashing around town for the next couple of days, doing cooking classes (short notice, but if you’re in the Toronto area, I’ll be at the Bayview/Sheppard Loblaws tonight at 7:00–would love to meet you!), and then my friend Babe is coming to town tomorrow, so I won’t have much time for cooking (except for other people, that is).
When we were undergraduates, my friend Babe had a roster of what she called “permadates.” These were straight guys who were no more than friends, but were willing to stand in whenever a male presence was required–at a work function, say, a family wedding or bar mitzvah, a school reunion, etc. She’d call up the permadate and he was always happy to receive a free meal, free booze, and maybe some dancing in exchange for allowing Babe hang on to his rippled bicep and elbow for the evening. A win-win!
I think the same concept extends to foods as well. Don’t we all have our own favored dishes, the go-to recipes that we whip up when we need something that will impress, will look good and taste good–and which won’t expect any “favors” at the end of the evening? These are the “permadishes,” the old standbys that never disappoint.
I’ve been relying a lot on “candida standbys”–simple foods that are compatible with the ACD–this week. A lettuce wrap here, some baked tofu (without soy sauce, of course) there, here a roasted veggie, there a baked sweet potato, raw almonds and pumpkin seeds everywhere.
Then I realized I’ve already got quite a few candida-friendly dishes right here on this blog–dishes that are already in my repertoire, but happen to be suitable for the ACD. These are great for anyone who’s battling candida, but even more, for anyone who’s seeking a cleaner, less toxic, anti-inflammatory, immune-boosting diet as well.
Until I cook again, I’ll leave you with some of these reliable favorites. Nothing like a good permadish to get you through a busy week!
- Raw Almond-Veggie Pâté (omit miso if you’re sensitive)
- The Perfect Guacamole
- Cheela (Chickpea pancakes)
- Avocado Mayonnaise
- Lentil-Tomato Spaghetti Sauce (omit the spaghetti, of course!)
- Roasted Garlic and Pumpkinseed Pesto
- Balti Tofu and Chickpeas in a Thick Creamy Coconut Sauce
- Kitchari (an anti-candida stew)
- Quick and Easy Tofu Masala (omit mushrooms for ACD)
- Sweet Potato and Kasha Burgers (use non-fermented soy sauce, such as Bragg’s)
- Cauliflower, Parsnip and Bean Mash
- Kale and Avocado Salad
- Dandelion-Potato Salad (some diets permit potatoes in moderation)
- Spiced Cauliflower Soup
- Easy Millet and Red Pepper Pilaf
- Sweet Potato “Fries”
“Mum, how about considering us permadogs? You know you can count on us. And of course I always rely on my big sister to take good care of me, too.”
“Aw, zip it, Chaser–you’re making me blush.”
Herb and “Feta” Polenta Appetizers
January 31, 2009
[Diet, Dessert and Dogs has moved! If you’re reading this page, you’ve landed on the old site. Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!
As always, thanks for reading. I look forward to seeing you at the shiny new Diet, Dessert and Dogs!
“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
You know how on Cheers, every time Norm would walk into the bar, all the patrons and wait staff would turn to look at him, and call out in unison, “NORM!” ? I remember thinking, “Sure, yeah, maybe on teevee life is like that.”
Ah, yes, wouldn’t it be great to be received with that kind of palpable jubilation every time you set foot in the local watering hole? Where just walking through the door stirs up the enthusiasm like leaves on a country road, fluttering in the wake of a fast car? Where everybody’s glad you came? When it comes right down to it, don’t you wanna be where everybody knows your name?
Sorry. Couldn’t resist.
Years ago, in my twenties, I did experience that sort of instant, joyous recognition, albeit vicariously. At the time, I lived in the same low-rise apartment building as my friend Babe. We were sort of like Mary and Rhoda (whom I seem to refer to rather a lot lately, don’t you think?), since my apartment was situated (literally) directly above hers . We’d often dash up and down the single staircase between floors to visit each other’s place, to share dinner or to jointly watch our soap in the evenings (at the time, Babe had both gainful employment and a VCR–both of which I lacked).
Once in a while, we’d head out to dinner at one of the neighborhood haunts, living as we did in the part of town affectionately known as “Yonge and Eligible”, near so many good restaurants. And no matter where we went–be it Chinese, Italian, Greek, Pastry Shop, Juice Bar–the owner of the joint would brighten visibly when my friend entered, and, wiping his hands on his apron and gesturing with a flourish, would greet her with a most animated shout of “BABE!!” before positioning us in a prime seat in the restaurant. (Well, in the interest of verisimilitude, I should admit that he didn’t actually call her “Babe,” of course, because (a) that would make him sound far too much like Sonny Bono; (b) this is a dramatization, and that’s not her real name, but a pseudonym; and (c) calling a woman “Babe,” even if this scene supposedly took place in the 1980s, would be horribly sexist, and we’ll have none of that type of thing on this blog.) More often that not, we were also presented with a complimenatry appetizer, or gratis aperatif, or dessert on the house . . . needless to say, I loved basking in the glow of my friend’s semi-celebrity status and thoroughly enjoyed the perks of stardom, even if only by propinquity.
One of the places we frequented was Grazie, a compact Italian bistro with about a dozen seats, scratchy wooden floors and a jovial staff who served the best fresh pastas I’d ever had (a testament to its appeal: the place still exists–albeit in a larger and more commercial incarnation–and is still bustling and bursting with patrons each night, almost 20 years later).
When I think of polenta, I think of Grazie. Admittedly, that wasn’t always the case; it took some convincing for me to try the cornmeal-based appetizer, as my only other experience with the stuff was a kind of gruel my mother served for breakfast when I was a kid. Into the soft, yellow mush, Mom would swirl large-curd cottage cheese, resulting in whorls of white, slightly soured lumps distributed throughout, vaguely resembling the wiggly larvae you find in infested apples. My parents called this “Spoon Bread,” and while my dad loved it, in me it always elicited a slight wave of nausea. (Oh, wait. Even just thinking about it–excuse me for a moment).
Ahem.
So when I learned that polenta was thick-cooked cornmeal, cooled and often cut into disks, I was a bit reluctant. I did fancy Grazie’s fresh tomato sauce with basil mounded atop the offending polenta, however, so I decided to give it a try anyway. (I mean, would my friend Babe, the star customer, the very mascot of the place, steer me wrong?) Of course, I was completely enchanted. Once I realized that polenta didn’t need to be sweet, didn’t need to contain cottage cheese, and–most important–didn’t need to be soft and mushy, I was on a mission to create as many polenta dishes as I could. And I’ve been experimenting ever since.
It seemed the perfection occasion, a couple of weeks ago when our friends Gemini II and her husband came to dinner, to make a recipe for Herbed Polenta Appetizers from the glorious New Vegetarian Entertaining by Jane Noraika. This is the kind of book that you want to savor, leaf ing through it slowly and deliberately, imprinting every image on your mind like the photos from your first trip abroad. The original recipe contained feta cheese, but, since I wanted to try out the “Feta-ish” from Alisa Fleming’s new book, Go Dairy Free, I decided to use that in place of the dairy version.
The result was a perfect finger food–a firm, smooth polenta base suffused with fresh dill and salty, briny feta, all topped with a slightly sweet, slightly sour sundried tomato tapenade. And I should note that no one realized this was vegan. These bites are also a feast for the eyes, with their sunny yellow, bright green and creamy white base, and mound of deep carmine capped off with a black olive slice. The four of us had no trouble polishing off the entire tray (16 pieces!!) in no time, and probably would have eaten more, if there had been any.
Maybe the owners of the local Italian resto don’t recognize me quite yet, and maybe I’ll never acquire the mysterious allure of my friend Babe. But after the appreciative reception I got for these delectable squares, I started to feel a little bit like Norm, after all.
With all the herby goodness going on in these bites, I thought this would be the perfect submission to Weekend Herb Blogging, organized by Haalo and this week hosted by Marija of Palachinka.
Herb and Feta Polenta with Sundried Tomato Tapenade
adapted from New Vegetarian Entertaining by Jane Noraika
FOR THE COMPLETE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.
Last Year at this Time: Tofu Omelet with Sautéed Apples and Sweet Curry Sauce
© 2009 Diet, Dessert and Dogs
The Simple Life* (and Smoothie)
January 7, 2009
DIET, DESSERT AND DOGS HAS MOVED! Please visit the shiny new home of DDD by clicking here.
* [Absolutely no relation to the reality show of the same name] ##
[That is one MoFo huge smoothie!]
Now that the holidays are over and a new, fervently hopeful year has begun, I’ve decided to simplify my life.
It might have been the post-apocalyptic array of file folders, sticky notes, to-do lists (to-do lists ON sticky notes), drafts of recipes for the cookbook, empty interoffice envelopes, glasses (of both types), half-filled mug, pens, pencils, scotch tape, daybook, boxes of tissues, assorted and sundry notes-to-self, a stapler, checkbook and magazines and paperbacks and various other items that seem to have settled randomly, like nuclear fallout, on my desk.
Or perhaps it was the never-quite-cleared kitchen table, the kitchen counters encumbered with bins of flour and Sucanat and oats, bottles of agave nectar, cannisters of raisins and dried cranberries, bowls and spatulas and whisks and pans and measuring cups and spoons (okay, I do have an excuse: the aforementioned cookbook).
Still, it could have been the closet full of wayward shoes, or the three distinct, mostly unworn wardrobes (that would be “slim”; “gaining weight”‘; and “fat”), assorted scarves, out of season accessories, fuzzy slippers and terrycloth bathrobe.
No, no, no–it must have been the 14 unanswered emails, 27 unanswered voicemails, three scheduled doctors’ appointments, two scheduled vet appointments, one hair appointment, one dog training appointment, as-yet to be determined appointment to set up an appointment with myself to get it all together and finally organize all my appointments. . . .
Okay, I may be exaggerating a tad. But just a tad. It’s true what they say: the older you get, the more complicated your life becomes. (Or was that, the older you get, the louder you turn up the volume on the television? Same difference.)
[Simplicity at its finest.]
A while back, my friend Eternal Optimist informed me that she’d completed a total purge of her abode, sort of like an emotional smudging. She tossed boxes of garbage, shredded reams of old papers and files, donated countless bags of clothes to charity, and repurposed old posters, kitchen chairs, picture frames, unused shelving, CDs and books, and various and sundry other long-neglected items courtesy of Freecyle. It felt great, she averred.
And while I’ve never been a huge fan of the magazine Real Simple (it seems too self-consciously austere and geometric for my taste, reminiscent of Dieter on Sprockets), I have frequently nurtured a dream of chucking it all and moving to a one-room cabin in the woods, complete with wood-burning stove, 100 acres of surrounding forest, and plenty of space for The Girls to gambol to their hearts’ content.
Just think of it: freedom to do what you like, at one with nature, fresh air, green grass, no schedules, no time-stealing technology. On any given day, I could just wake up, throw open the door and inhale a long, deep breath of unpolluted, pristine country air. . . well, after I chop the firewood for that stove, I guess. And after I shoo the raccoons out of the food bins at the end of the cabin. And I guess I’d have to chase a few mice from the cupboards, too, which would mean cleaning up mouse poop. And also swat those spiders in the corner above the bed–oooh, I hate spiders! And snakes. I hope there aren’t any snakes out there. And I’m scared of mice. And don’t raccoons have talon-like claws? I’ve heard they can be really vicious if cornered. And I bet they don’t serve Triple Mocha Lattes at the intersection of Pine Tree and Deciduous.
But it did make a lovely reverie, didn’t it?
(“Yes, Mum, a perfect reverie! But does this mean we don’t get to gambol in the woods now? Oh, and would you mind turning down the volume on that TV?“)
I also failed miserably at organizing my life over the holidays. My initial zeal to reorganize my desk, clear out some boxes from our basement, organize the garage, draw up a Five-Year Plan, and resume my lost habit of daily meditation never materialized (oh, and let’s not forget: get my finances in order, secure a retirement plan, start a new workout regimen, finish a cookbook, and clip Chaser’s nails–nothing too onerous, you understand. Well, excepting Chaser’s nails.). All I managed was to clear off the desk–and that task alone took two weeks.
Still, the sense of accomplishment and buoyancy I felt prompted me to seek out other ways to simplify. After the recent holiday excesses and toppling with a (very heavy) thud off the healthy-eating wagon, I’ve decided to pare down my diet as well. So I’m afraid you won’t be seeing much fudge, or pecan pie, or marzipan-topped shortbread, or any other dessert that, for some strange reason, seems to spike my blog stats exponentially for a while. The blog stats will just have to wait until I get my body stats in order.
Which brings me to today’s recipe. Coincidentally, over the holidays one gift I received was a book called The Healthiest Meals on Earth, by Jonny Bowden. It contains breathtaking photographs of really healthy foods, along with pertinent nutritional information and great recipes. This smoothie is one I adapted for breakfast the other day. It features one of my all-time favorite foods–sweet potatoes (yes, for breakfast!), and is both simple and quick to make. The potatoes confer a natural, light sweetness, and the oranges add a bit of tang. I loved the cheery color and the thick, almost pudding-like consistency (I was tempted to eat this with a spoon, in fact).
If simple living can taste this good, I may have to reconsider that cabin in the woods.
On second thought, nah.
## Well, unless you count the fact that we’ve both dated Rocker Guys (hers of the black leather punk; mine of the black leather pants).
Sweet and Simple Sweet Potato Smoothie
adapted from The Healthiest Meals on Earth
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Unlike many smoothies, this really does feel like a meal. The sweet potato provides a substantial density and nutritional profile here (both beta carotene and antioxidants), along with vitamin C in the fruit. I used eggnog flavored soymilk for a festive touch, but you can use any milk you please in this.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
© 2009 Diet, Dessert and Dogs
Flash in the Pan: Blended Hot Cereal (and Gluten-Free!)
December 11, 2008
DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT US AT THE SHINY NEW HOME OF DDD, BY CLICKING HERE.
[I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly, or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.”]
One of the blogs I read and enjoy on a regular basis is Katie’s Chocolate Covered Vegan. The ever-adorable, squash-loving, mulitple-meals-with-same-dish, search-term reporting, Photoshop-proficient, cupcake-baker extraordinaire blogger provides great advice on cooking up healthy, delicious meals in a snap, many of which are quick and easy to make. And if you’ve ever read her blog, you’ll also know that Katie loves to use her blender (one of which she just acquired gratis–lucky gal!!).
Well, I may be a breakfast person, but that doesn’t automatically make me a cold-cereal person. Oh, I used to be a cold-cereal person, all right; throughout high school, I think I ate a bowl of Special K, Corn Flakes, Shreddies, or Cap’n Crunch (well, I had to have some indulgence, didn’t I?) with lots and lots of skim milk (ew!), every single day (and I wondered how I turned up with IBS!). Ever since I changed my diet, though, I’ve relied more on cooked whole grains and soy or almond milk as my “cereal.” Constants in my diet now are steaming bowls of steel-cut oats, brown basmati rice, millet, or even buckwheat for breakfast. (In the longstanding DDD tradition of “Ricki and the HH must be diametrically opposed on every single issue,” my Human Honey loves cold cereal. So, when I buy the mega-box of Raisin Bran that he so adores, I often pick up another carton of something wholegrain for me, for those two times a year I have a hankering).
Well, over a year ago now, I read about the recipe for Banana Bread Blender Cereal on CCV’s blog. I thought it sounded great–the perfect way to use up that box of cereal I rarely touched–but it was cold, and I crave warm during the snowbound months. Problem solved: I simply warmed it up instead.
And you know what happened? Just as Katie predicted, the banana caramelized a bit and the blended cereal absorbed the milk, smoothing up and softening–resulting in the most delicious, pillowy, creamy and self-sweetened cereal I’ve ever eaten! I was hooked, immediately, and have made this for breakfast countless times since. I’ve played with the recipe a bit since then, but the basics are the same.
Here, then, is the perfect comfort breakfast for a cold, snowy morning when the chill accosts your feet as you scamper across the kitchen tiles to the coffee maker (or teapot, in my case). It takes only a few minutes to prepare, and rewards you with a warming, soothing, sweet and satisfying meal in a bowl. Thanks, Katie!
(Oh, and Thanks to all from Elsie (and moi, of course) for the outpouring of support over our flagrant disregard of our vet’s advice, taking that cone off early anyway (stitches are scheduled to be removed Saturday). Oh, and yes, Scott, I guess it would have been a little more effective if our Girl had turned on the computer first.)
[“What?? You have to turn it ON??”]
CCV’s Warm Blender Cereal
adapted from Chocolate Covered Vegan
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
© 2008 Diet, Dessert and Dogs
Last Minute Thanksgiving Ideas
November 26, 2008
I had intended a lovely post today, in honor of the upcoming Thanksgiving long weekend to the south of us. But time constraints (read: massive, unwieldly pile of essays and assignments to mark) have prevented me from following through. So I’ll just have to wait till the next batch of holidays in December to post about some new, frost-and-snow inspired, treats.
Instead, I thought I’d pull together a few recipes from previous posts that are suitably festive for a holiday table, or the breakfast table the following day (I’ve also got a few detox recipes on the blog–I’ll let you seek those out yourselves, as required). Most of these are fairly quick to make as well, as long as you’ve got the ingredients on hand.
Hope everyone enjoys some togetherness with friends and family, great food, and a bit of time to relax and play.
See you after the holiday!
“Mum, will Elsie be able to play again after the holiday? I mean, it’s just so boring with her out of commission. . . ”
Main Meal Dishes:
- Portobello Steaks
- Nutroast Extraordinaire
- Sweet Potato and Kasha Burgers (can be baked as a loaf)
Side Dishes:
- Cranberry Preserves
- Quinoa, Sweet Potato and Black Bean Bites
- Brussels Sprouts Even My Honey Will Eat
- Sweet Potato and Ginger Salad
- Cauliflower, Parsnip and Bean Mash
- Quinoa, Roasted Beet and Walnut Salad
- Sweet Potato and Carrot Casserole
- Sweet Potato-Cranberry Hash
Desserts:
- Chocolate Pecan Pie
- Holiday Bundt Apple Cake
- Butter Tarts
- Butterscotch Mousse Pie
- Decadent Chocolate Pâté
Breakfast Dishes:
- Raspberry Coconut Coffee Cake (what? Not everyone eats cake for breakfast?)
- French Toast Soufflé with Summer Berries
- Plum-Topped Cornmeal Cake
- Sweet Potato-Cranberry Scones
- Baked Oats
- Earth Bowl Breakfast
- The Best Home Fries Ever
Date Pasta
October 27, 2008
DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE SHINY NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
[No, not “date” as in “dried fruit with pit and high sugar content.” I mean “date” as in the classic Saturday night event, “evening out with someone you like and with whom you might like to be, um, romantic.” ]
It’s been a whirlwind weekend, first, with a birthday dinner (THANKS for all those amazing well-wishes, everyone!) followed immediately by a wedding (the birthday dinner featured the HH and me; the wedding did not). More on both next time, once I’ve had a chance to catch my breath. Today, I’m just as excited to tell you about Date Pasta instead.
When we were undergrads in our 20s, one of the things that welded the friendship between my buddy Sterlin and me was our singleton status. No matter how many relationships and breakups the rest of our friends experienced, and no matter how many blind dates, dating services, personal ads, university parties or fix-ups we two endured, Sterlin and I somehow managed to remain perpertually alone (well, I guess technically we weren’t “alone,” since we spent most Saturday nights with each other–but you know what I mean).
Being permanently unattached until our mid-twenties (okay, fine, late twenties) didn’t mean we ever stopped trying, however. This pasta dish was Sterlin’s go-to recipe pretty much every time she wished to impress a potential boyfriend, or every time she scored a second date. It was quick, it was easy, it was foolproof, guys seemed to like it, and–most important–it was the only dish she knew how to make.
The guys in question, upon being served the pasta, would inevitably utter an appropriately impressed response, then spend an engaging evening drinking wine, gobbling up the pasta, and raving about how good it was, before leaving and never calling again. (What’s up with that, anyway? Was it something we said? Was it our nerdy demeanor? Were they just not that into us? Or were they perhaps paralyzed by our incomparable wit, intelligence and (reasonably) good looks? I guess we’ll never know. ) Despite its inability to produce a lasting relationship, Date Pasta was so good that Sterlin kept making it throughout our university career.
In fact, I was also so impressed with the dish (and ever hopeful about the fact that guys seemed to like it) that I asked for the recipe, and proceeded to cook it up dozens of times myself over the years. It wasn’t until the HH and I were happily ensconced in our current long-term relationship and sharing the same abode that I dared to cook it for him.
And then–magically–when the HH ate it, the curse was broken; he was able to love Date Pasta, and still love me, too.
I hadn’t eaten Date Pasta in years, though. First of all, the HH and I no longer go on “dates” (well, I suppose you could say our weekly sushi lunch together might qualify, but still). More importantly, however, the ingredient list of the original recipe contained spicy capicola salami, cut into cubes and flash-fried along with the other ingredients. These days, I feel about salami sort of the same way I feel about steak. When I altered my diet ten years ago, I placed the recipe in a file folder, and forgot about it.
This past week, the HH’s friend the Engineering Guru came over for dinner. Could it be that he resembled a guy I fancied in high school? Or maybe it was that he’s tall and strapping and I know he, like the HH, is an avid meat eater? Whatever the reason, Date Pasta came to mind. The HH even remembered it from our early days and enthusiastically coerced browbeat badgered encouraged me to whip it up again. So I did what I often do when cooking for the HH and me: I made a huge batch of the recipe in a meatless format I could enjoy, then let the guys add their own meat to their portions.
Why did I never think of this before? All these years, I’ve been avoiding Date Pasta, and missing out on this remarkably easy and delicious dinner! It’s so chock full of pungent, toothsome, salty and briny add-ins that it almost doesn’t need the pasta, and certainly doesn’t require the meat. Who knows? Maybe if I’d made it this way from the start, I’d have had more success in those early dateless years. (Then again, I would never have enjoyed all those Saturday nights with Sterlin). And so, Date Pasta, welcome back (can’t say that I miss the singleton status, though).
Oh, and now that I’ve finally made another pasta dish, I’m happy to submit this to Melissa at The Cooking Diva, who’s hosting Presto Pasta Nights, the weekly event originated by Ruth at Once Upon a Feast.
Date (or any other occasion) Pasta
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
While this is great as is, if you’re craving a meat stand-in, I think this pasta would be phenomenal with some cubed, smoked tofu as well.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Lucky Comestible 4 (3): Savory Veggies with Coconut and Rice
October 11, 2008
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[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. For this fourth edition, I’m focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the third entry on coconut.]
Honestly, I can’t even remember the last time I had fried rice before I made this dish. My mother used to cook a toned-down version of it when we were kids (basically white rice and a splash of soy sauce), and I most likely ordered some of the stuff at a Chinese restaurant back in the 1980s, but other than that, I hadn’t even thought about the concept in years–I mean, it’s called fried rice, right?
Perhaps it was serendipity, or perhaps synchronicity–or both. A few of weeks ago, I had bought some kale with the intention of making raw kale salad. But the avocados, despite having ripened on the counter for a few days, were still hard as baseballs. In the meantime, the kale had exhausted itself in the refrigerator and reclined at the back of the shelf, sprawled limply over the cauliflower. That kale needed to be given a purpose, and fast.
I’d been catching up on my blog reading when this recipe , from Maureen and Aly’s blog, Mad About Udon, leapt out at me. True, the original called for collards rather than kale, but I’ve learned that most greens are amenable to standing in for their fellow leafys in most instances.
The simplicity of this dish belies its deliciousness. It’s quick, easy, and totally alluring. I realize it’s called fried rice, but, given the number of veggies in the mix (I enlisted some of that cauliflower in addition to the beans and greens), it might as well be called “Veggies with Coconut and Rice.” Whatever the appellation, it’s fantastic. I made this three times in quick succession, and it’s now become the number one recipe of choice when we have kale in the house (having overtaken the previous frontrunner–raw kale salad).
Thanks to Maureen for creating this masterpiece, in which coconut features prominently. And I think it’s totally fitting that today’s recipe comes courtesy of another Canadian, since this weekend marks our Canadian Thanksgiving! if you’re celebrating this weekend, why not consider this dish as an alternative to those tired ole brussels sprouts?
To those of you giving thanks (or if you’ve simply got a day off), have a great long weekend!
Savory Fried Rice with Kale and Coconut
Adapted fom Mad About Udon
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW SITE, BY CLICKING HERE.
With just the perfect melding of salty, spicy, and crunchy, this hearty and flavorful side dish is almost a meal on its own. As Maureen suggests, use Bragg’s instead of regular soy sauce to make this entirely gluten-free. Since I’ve altered the preparation slightly, I’m including my own version here.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW SITE, BY CLICKING HERE.