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[Sometimes, you just want to eat something now.  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.” (For other FitP recipes, see “Categories” at right).]

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[With Collards, Chard and Red Onion]

It’s been a truly crazy past week, what with our new semester starting up today at the college and my cookbook deadline being perilously close.* (And let’s not forget the Golden Globes from last evening–didn’t B & A look marvelous amidst the hubub and Moet & Chandon? And did you hear that Tracy Morgan is the new face of the US?  But Mamma Mia, that Ms. Streep is timeless! ) With all that, there’s been no time for handiwork in the kitchen.

Instead, here’s what I’ve been eating lately–and by “lately,” I mean pretty much every day.  I’ve made this three times in the past six days: it’s quick, it’s easy, it’s delicious and it contains nature’s most nutritious vegetables, leafy greens.  And with all the deep browns, ochres, ambers and ecrus I’ve been consuming over the past few weeks, I figured it was time for some green.

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[With Collards and Yellow Onion]

Besides, I adore leafy greens and have been trying to include them in my diet more often. Jagged, zippy dandelion greens are like the tough kid in the schoolyard, the punk who wears his black leather jacket like a trophy and loiters in the corner of the schoolyard chain-smoking.  With a hard and bitter exterior, he’s really a sweetheart once you get to know him.  Collards, with their elegant, frond-like shape, are the modern jazz dancers of the group, deftly swaying side to side as they harmoniously meld the delicate and the cacophonous. And kale, my very favorite, is the ditzy neighbour, the plucky, perky best friend, the Mary Richards of leafy greens; she fidgets and bobs and sighs histrionically, clad in her ruffly collar and matching cuffs–she’s a little wacky, maybe, but always honest and reliable.  How could you not love greens?

This dish was created when I had intended to try out a recipe for brussels sprouts and apples I read about on Vegalicious a while back. When I discovered I had no sprouts, I opted for the greens instead (heck, they’re all brassicas, right?). Using the other recipe for inspiration, I threw this together.  It was ready in ten minutes, and I was left to marvel that something so simple could taste so good. 

The barely-wilted greens are chewy and toothsome, while the apples and onions, having softened and caramelized slightly, provide a balancing sweetness to the slightly bitter leaves. The addition of lemon juice here, besides imparting an appealing tang, renders the minerals in the vegetables more bio-available (and thereby more easily absorbed) so you can best benefit from their high mineral content.

* As to the cookbook, right now, it looks as if the publication date will be mid-April; I’ll report back as soon as I’m given a “firm” date from the publisher. What this means, however, is that my blogging may become slightly more sporadic over the next few weeks, as will my commenting on other blogs.  But know that I’ll keep reading and enjoying all of your blogs even if I don’t make my presence known. And I do hope that you will still comment here–I always look forward to, and read, every single comment on this site–it is truly a high point in my day! 

Sautéed Greens with  Onions and Apples

inspired by this recipe

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

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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.”]

[Oh, and before I continue:  notice the photo?  Notice anything different?  Um, like, actual detail on the food?  Well, this here is my very first shot with my new, stunningly beautiful, too-complex-for-my-current-level-of-knowledge, can’t-believe-how-heavy-this-thing-is, smashing and awesome and really, you shouldn’t have but I LOVE IT camera!  It was my birthday gift from The HH last week, and  I am thrilled to bits with it! (I can’t wait to actually learn how to use it.) 😉  For now, I’m still learning, so please excuse the awkward and unretouched photos that may appear here for a while. . . but wow, just look at those beans!!]

My friend The Architect married his highschool sweetheart this past weekend. Well, not literally.  You see, they didn’t actually know each other in high school. However, she teaches high school, and she’s also his sweetheart; so, close enough.  As both of them are extremely involved in environmental issues and preserving the local habitat, the wedding was an elegant event in a bucolic setting just north of where we live.  And, true to form, the ceremony was outdoors, amid the towering maples and the burbling streams and the chattering squirrels.  Oh, and the pelting rain and the occasional snowflake and the sodden leaves being torn from the trees and whipping across our faces path.  Because, you see, it was late October.  In CANADA.  (Let’s just say, I wore earmuffs to the ceremony).*

Still, it was a joyful, enjoyable affair and the HH and I ate, drank, and danced like it was 1999.  After so much weekend revelry, I decided I wanted something simple for dinner yesterday.  

Now, it’s possible I’ve mentioned before that I am basically a lazy cook.  Extremely lazy.  And, as I (now) do with chickpeas for the occasional mock tuna salad, I also tend to keep cans of baked beans on hand for those occasional evenings when I crave their sweet, soft, quick and filling nourishment. 

I didn’t even realize there existed specifically vegan baked beans until I was an undergrad in university, when I first lived (and cooked) on my own. Because my mother was an unacknowledged vegetarian herself, the only kind of baked beans she ever used were the “in tomato sauce” flavor (naturally vegan). In university, however, my room mate was the grocery shopper.  One week, I requested canned baked beans, and she brought home the bacon beans.  I opened the can in anticipation of my usual leguminous fulfillment.  What I encountered, instead, was a single cube of pasty, greyish-white, gelatinous pork fat.  At first, I couldn’t imagine what it was, but then I read the label and. . . wow, you wouldn’t believe how those saucy beans stick to the inside of the garbage can.

I love to eat baked beans just as they are, with a plump spelt bagel torn into pieces that I use to sop up the sauce.  The Nurse doctors hers up with kethcup, mustard, maple syrup, corn kernels (!) and hot dogs (blech); the CFO makes hers from scratch (also vegan, but that’s just a coincidence).  Lately, I’ve been trying to eat greens every day, so I thought about combining the beans with something dark and leafy.  As it happened, my mind was already on steamed greens since I read about kale boiled in stock on Orangette (but 30 minutes?  Molly, is that really necessary?) and Sally’s latest post on Beans and Greens.  I figured, why not use up some chard I had in the house?  Molly served her kale with eggs; and don’t those beans have a naturally ovoid shape?  It was meant to be(an).

You won’t believe how easy this dish is.  I loved the textural contrast of the beans’ exterior firmness and slightly creamy interior, set against the soft yet springy chard; the sweet-smoky bean sauce and the astringent bitterness of the greens, in every bite.  Of course, you could also simply toss the two ingredients together, but those beans look so much more jewel-like when nestled sweetly inside the wreath of chard, don’t you think? A perfect way to follow up that weekend of celebrations.

I’ll be away visiting the CFO this weekend, so I’m going to miss all the Halloween fun!  However, thanks to the magic of WordPress, I do have a Halloween-inspired post for y’all over the weekend. 

Have fun Trick or Treating, everyone!

Baked Beans Nested on Greens

1 large bunch of your favorite leafy greens, washed, trimmed, sliced thin (chop and use stems if possible)

about 1/2 cup vegetable stock, any type

1 can of your favorite baked beans (or homemade if you have them), heated through

Heat the broth in a nonstick frypan or dutch oven over medium heat. Place the stips of greens over the liquid, press down to cover as much as possible, and cover the pan or pot.  Reduce heat to low, and cook the greens until just wilted, about 5 minutes. 

Meanwhile, heat the beans according to the directions on the can.  Arrange the greens in a wreath on a plate, and gently spoon the hot beans in the center for a nested effect.  Eat.  Makes 2 servings.  (Quick.  Easy. Tasty.  So simple, a little birdy could almost make it.)

Mum, the beans look okay, but if that little birdy isn’t doing anything else, you know we’d be happy to, um, dispose of it for you. . .

* Let’s also just say, I want to move to California.  Or New South Wales.  Or the Bahamas.  But no, I’m stuck here, where I wore earmuffs, on October 26th.  The older I get, the more I realize: comfort trumps fashion, every time.  And–why, yes, I do believe this marks the official launch of my “the weather is too cold I hate it I have to move away from here somebody save me” winter weather whingeing.  And–lucky you!–it continues unabated, for the next 6 months!

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.”]  

 

While taking some leisure time to browse through a few food blogs recently (read: two hours at my desk when I should have been working), I happened upon the blog event They Go Really Well Together, hosted by blog.khymos.org (“dedicated to molecular gastronomy”). The gist of the event is that two or more seemingly mis-matched flavors are paired according to their molecular compatibility (a la Fat Duck), said compatibility not always apparent to those deficient in the chef’s olfactory supremacy (such as moi).

Then I got to thinking, it’s true; some ostensibly odd couplings do actually work well together:  Sonny and Cher, purple and mustard yellow walls (but only for the previous tenant, not us), Elsie and Chaser, paisley and–hmmn.  Well, Sonny and Cher, anyway.

This pasta dish, a favorite in our house, is one of those weird couplings: rhyme off the ingredients one at a time and they sound not like a recipe but more like a grocery list jotted in haste on the back of an envelope, its disparate elements each appealing on its own, but not meant to share space in a simmering pot.  Yet, when tossed together haphazardly as we tend to do over here, the result is pure delight.

I must admit, I have a tendency to be remiss about planning meals even at the best of times (“Does that make you bad, Mum?  Bad Girl! Can we have your treats, then?”), but during times such as these, when I’m inundated with midterm assignments and hillocks of tests to mark, I’m lucky if I have a passing thought about dinner as I turn the key in the front door at 6:00 PM.  Okay, I’m exaggerating, just a little.  5:58 PM.

And so this pasta is our saviour many a busy night.  It comes together incredibly quickly, basically in the time it takes to boil and drain the noodles.  I’m sure I’ve seen variations of this combination floating about on the Internet, but since we were introduced to the recipe this way, we like to stick with it.

The dish combines soba noodles, the Japanese version of spaghetti, with the agreeable combination of ginger, soy sauce, and chard.  It’s also a great way to incorporate more greens into your cooking, as the chard shrinks down until it’s barely noticeable, never overtaking the toasted nuts.  The sprinkling of chili flakes provides a pleasant hint of spice that lingers on the palate.  And it’s enough, on its own, for a satisfying light dinner.

We got the original recipe from the newsletter we receive each week with our organic produce delivery.  We’ve tweaked it slightly, but not much.  And since it truly is a presto! pasta, I’m submitting this to the weekly Presto Pasta night event, hosted by Ruth at Once Upon a Feast. 

Soba Noodles with Ginger, Chard and Walnuts

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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This is a great recipe for a quick and easy dinner.  Nuts combined with the whole-grain noodles provide a complete protein in this meal, and the chard adds a bevy of minerals and vitamins.  [And isn’t it cute how the pasta and the plate are all kind of the same colors?]

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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.”]  

 

pizzawhole2.jpg Those of you who live in the GTA will be familiar with Il Fornello: the hip, alt-chic series of restaurants that seem to be able to satisfy all palates.  Besides fabulous pizza baked in wood-burning ovens, this contemporary Italian resto also provides a wide variety of dishes for those of us sensitive to wheat, gluten, or dairy. In other words, it’s the perfect weekday dinner out for me and my HH:  he gets to have the Chicken Asiago (chicken breast stuffed with spinach/asiago mix), while I get to have my alternative pizza. We eat, we enjoy, we laugh about how my dinner costs $6.85 and his is $42.50 (okay, well, I laugh).

For years, my favorite pizza at Il Fornello was the “make your own”:  start with a crust of your choice (in my case, spelt, of course), then add your pick of toppings from their list.  Despite my best intentions to break free of old habits, I inevitably choose the same old, same old, consisting of roasted garlic, hot peppers, kalamata olives, tomatoes, and either spinach or roasted eggplant.  If I’m really hungry, I’ll add some sliced onion or capers to the mix.

Finally, after staring at the list of crust ingredients just about every time I ate there for a few years, at least, I thought, “why don’t I just try to do this at home?”  It seemed eminently achievable, given that (a) it was spelt, my flour of choice; (b) there was no dreaded yeast in the crust; (c) it was thin-crust, my preference; and (d) sometimes, you just want to have pizza at home.

So I took the basic list of ingredients from the restaurant menu, omitted a couple (such as the millet, which just didn’t seem necessary), changed another (subbed agave for honey), then played with the proportions.  What I came up with was the following crust, ridiculously easy, totally yummy, and great for a pizza night when you’re snowed in at home. Because I’m basically a lazy cook (I may have mentioned that before), there’s no rolling or throwing into the air required.  Oh, and it’s also great for breakfast the next day.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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Spelt Pizza with Caramelized Onion, Artichokes and Chard

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.