mustard

A few weekends ago, while vacationing in Brooklyn (a mere train ride away, yes, but sometimes it feels like light years from Manhattan), I was able to finally visit Fairway. Boy, what a fantastic selection of condiments!

Being the mustard fanatic that I am, I picked up few jars.

I couldn't resist this Scottish vodka chili mustard, though I haven't opened it yet and haven't a clue what I'll do with it.


I bought a couple of standard Maille mustards and then combined them -- one, a spicy Dijon mustard and another, the whole grain variety.

And what to do with that mustard but to pair it with whole wheat pretzel sticks?

meatloaf

Remember those beans I had leftover from my um, healthy enchilada casserole? What to do with them? I wanted to try something different, and not just mash 'em up and stuff them inside a tortilla.

In the nick of time, I found this Magical Loaf Studio, plugged in the ingredients I had on hand, and voila! "Meat"loaf!


Some slight changes I made to the suggested recipe include:

I reduced the olive oil to one tablespoon.

I had no nuts on hand and thus, left them out.

The mixed vegetables I had available were an organic mixed frozen blend from Trader Joe's. I simply defrosted them and continued with the recipe.

While the recipe called for two tablespoons of tamari, I would increase it to three when making this again -- the loaf could have used a bit more salt.

I sprinkled the egg replacer over the bean and rice mixture rather than adding it to water first. In fact, I needed very little liquid whatsoever to bring the loaf together.

Crunchy edges!

Drizzled with barbecue sauce!

Served with peas to maximize the comfort food factor!

BEAN & RICE "MEAT"LOAF

Serves four

Recipe adapted from: Jennifer McCann

1 T olive oil
1 medium onion, diced
1 medium garlic clove, diced
1 c. frozen mixed vegetables, defrosted and chopped
1 c. canned pinto beans
1 c. canned black beans
1 c. cooked brown rice
1/4 c. water
1/4 t dried thyme
1/4 t dried rosemary
1/2 t dried sage
1/4 t dried oregano
1 t ground cumin
2 heaping T Now Foods Nutritional Yeast Flakes
3 T San-J Reduced-Sodium Tamari
1 scant T Ener-G Egg Replacer, as needed

Preheat the oven to 350 degrees. Spray a loaf pan or 8x8 square baking pan with non-stick spray and set aside. An 8x8 pan will allow for crunchier edges.

Saute onion, garlic, and mixed vegetables in olive oil until soft. Add to a large mixing bowl along with the remaining ingredients.

Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. You may not need to add any liquid if the mixture is very moist. Add more Egg Replacer and/or rice as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, and then turn out onto a plate or platter and slice.

Cold leftover slices of make a great sandwich filling.

popcorn

In other movie snack news, I've come to realize how much I love popcorn.



I recommend the snack to my patients, much to their delight, as whole grains have been found to be cardioprotective.

After touting its benefits all day, I often eat a mini-bag while watching television at night.

I sneak microwave popcorn into movie theaters, lest I be tempted by its higher-fat form. (But who are we kidding? I've been known to grab handfuls from my friends' buckets beside me.)



I sprinkle on cinnamon sugar when i'm craving something sweet.

I sprinkle on nutrtional yeast when i'm craving something savory.

I dip it in Sriracha sauce or cover it in cayenne powder.



I'm inspired to try this...

CHOCOLATE POPCORN TRAIL MIX
Recipe courtesy of: Kraft

Serves eight

2 squares semi-sweet baking chocolate
2 cups popped reduced-sodium reduced-fat microwave popcorn
2 cups spoon-size shredded wheat cereal
1 cup dried cranberries

Melt chocolate, either in double boiler or in large microwaveable bowl on high for 1 minute, stirring after 30 seconds. Stir until completely melted.

Add popcorn and cereal; toss to evenly coat.

Spread into single layer on large sheet of wax paper; cool. Toss with cranberries before serving.

tootsie pop

Oh, how I love thee, Tootsie Pop.

This was never one of my favorite candies. I'm a bona-fide chocoholic, and though the Tootsie in the Tootsie Pop is apparently "chocolate", it was never a treat I would walk out of my way for. (Now, Cadbury Mini Eggs during Easter season are a whole other story, folks.)

Imagine my surprise, then, when I bought a bag on a whim and now just can't get enough! They make the perfect movie snack: one Pop lasts at least a half hour.

Favorite flavors include Cherry, Raspberry, and Chocolate (go figure). Now, if only they would sell these gems in single-flavored packs...

enchilada casserole

I decided to revisit my old friend, the enchilada casserole, today.

My old recipe was incredibly dairy- (and calorie-) laden: gobs of sour cream, mounds of sharp cheddar cheese... all stirred together with beans and black olives, slathered between layers of white flour tortillas, and covered in enchilada sauce. Needless to say, not the best for the figure.

I set out to create a healthier version, using only a half-cup of light cheese and bulking it up with tempeh, spinach and mushrooms. It being a particularly lazy Saturday and all, I didn't feel like leaving the apartment for additional ingredients and thus, I used only what I had at home.

Had a couple cans of beans in the pantry, so started with a half-cup each of black and pinto, rinsed and drained.



I had some tempeh kicking around and used four ounces.


(Boy, those beans are pretty.)



Mixed these together in a bowl and then chopped up about a half-cup of leftover mushrooms and threw 'em in. Seasoned with one half-tablespoon of chili powder and one teaspoon of cumin. Sprinkled the mixture with a bit of low-sodium tamari, and added a couple o'shakes of red pepper flakes for extra heat.

Placed a couple whole wheat tortillas at the bottom of a pan and added a bit of (shhhhhhh!) bottled enchilada sauce...



...half of the tempeh mixture, a bit of the shredded cheese, and a handful of baby spinach.



Repeated layers, and then used last two (of six) tortillas to top casserole, cut and arranged in a lattice pattern. (I have an itching to bake a pie, maybe?)

Covered the pan in foil, tossed it in the oven, and baked it until the scent wandering through my kitchen made me smack my lips. Pulled the casserole out, sliced it up, and ate a piece. It was spicy, easy, and...



...well, healthy.

Okay, so it may not be as dairy-laden (read: delicious) as the old version, but this only means I can eat a bigger portion... right?

(Note: This casserole would also benefit from sauteed onion, garlic, green chiles, corn, fresh tomatoes, cilantro... but, y'know, I really didn't feel like leaving the apartment.)

LAZY SATURDAY TEMPEH ENCHILADA CASSEROLE

Serves four

Non-stick cooking spray
4 ounces tempeh, cubed or crumbled
1/2 cup black beans, drained and rinsed
1/2 cup pinto beans, drained and rinsed
1/2 cup mushrooms, chopped
1/2 tablespoon chili powder
1 teaspoon cumin
Low-sodium tamari, to taste
Red pepper flakes, to taste
6 small whole wheat tortillas, cut to fit
2 cups baby spinach
1 cup enchilada sauce (store-bought or homemade)
3/4 cup light shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray 8x8 baking pan with non-stick cooking spray of choice.

Combine tempeh through red pepper flakes in a medium-sized bowl and set aside.

Layer two tortillas at bottom of pan and add 1/4 cup of enchilada sauce. Add 1/2 of tempeh mixture, 1 cup spinach, and 1/4 cup of cheese. Repeat layer. End with tortillas (cut into strips and formed in lattice pattern, if desired), 1/2 cup of enchilada sauce, and 1/4 cup of cheese.

Cover and bake for 30 minutes. Uncover and bake for 10 additional minutes. Let cool for 10 minutes before serving.

* * *

What to do with the leftover tempeh? Marinate in some gorgeous, citrusy, roasted garlic barbecue sauce...



...add some onion, bake until all yummy, and then serve stuffed inside a hard roll with some fresh greens and maple baked beans on the side.

Tomorrow's lunch, perhaps?

brunch club

Scarnsworth and I went to what-is-quickly-becoming-our-regular brunch spot on Sunday, and we were accompanied by out-of-towner V+ and his lovely lady. We walked in as respectable individuals but stumbled out, drunk and silly...

Essex prepares many drinks in advance, as each diner is allotted three with the prix fixe brunch.





V+'s lady chose the mimosa...



The rest of us chose the standard Bloody.



It was a gorgeous day outside and we were able to soak it in, as skylights abound.



We started things off by devouring a plate of bialys...



I chose the Mexican Matzo Brei, which is apparently what the Lower East Siders are calling "Chilaquiles" these days.



...and a Bloody (or three).



Scarnsworth chose the Chorizo, Eggs, and Onions... or the "CEO". Those potatoes were phenomenal. (Could have perhaps been spicier, but I seem to have lost all feeling in my taste buds and am constantly seeking out more and more heat.)



Our Australian server was hungover and contributed to our drunkeness by comping us another drink at the end of our meal.



I've lost count on the Bloodys... four? Five?



All done! We pushed the dishes aside, paid up, and off we went...



...right into Economy Candy around the corner, where I shamelessly purchased wasabi peanuts, Dark Chocolate Raisinets, and Adams Sour Cherry gum.



'Tis impossible to eat enough on the weekends.

beignets

When I had the privilege of ending my high school years as a resident of New Orleans, my very first boyfriend, Donald, and I would spend lazy weekend days in the French Quarter. We'd take the ferry across the Mississippi River from our homes on the West Bank, we'd drink sickly-sweet Hand Grenades out of plastic cups, and we'd occasionally head to Cafe Du Monde for steaming cups of coffee and chicory and plates of warm beignets.



Beignets are a New Orleans staple and just about as yummy as you can get: fried, pillowy, yeast-based doughnuts just covered in powdered sugar. The tables and chairs outside Cafe Du Monde are also covered in the sugar and after eating a plate of 'em, so are you.

During my trip back to New Orleans to help with Katrina relief, I made sharing a plate of beignets with my fellow volunteers a priority.

You can buy packages of Cafe Du Monde's beignet mix -- or you can make 'em from scratch.

BEIGNETS
Recipe courtesy of: Southern Living

Makes 2 1/2 dozen

1 (1/4-ounce) envelope active dry yeast
3 tablespoons warm water (100° to 110°)
3/4 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 large egg, lightly beaten
3 cups all-purpose flour
2 1/2 to 3 quarts vegetable oil
Powdered sugar, for serving

Combine yeast and 3 tablespoons warm water in a large bowl; let mixture stand 5 minutes.

Heat milk in a small saucepan over medium heat (do not boil). Stir in sugar, shortening, and salt. Cool to lukewarm (100° to 110°).

Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and turn it out onto a floured surface. Roll dough into a 12- x 10-inch rectangle; cut into 2-inch squares. Place on a floured surface; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry beignets, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar while still hot.

Note: To make ahead, turn dough out onto a floured surface; knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and refrigerate overnight. Punch dough down and follow directions above.

red peppers

Though roasting your own peppers is lovely (and quite easy, especially if you have a gas range), sometimes you just want to dump out a bunch of cans and jars into a food processor and have a yummy snack.



I've made this hummus recipe for potlucks a few times. I've never roasted the peppers myself, but rather used the jarred ones, as the recipe calls for. Maybe I'll give it a try in the future.

I believe I've added a bit of olive oil to the ingredients while the food processor was running, just to thin it out a bit, but usually the oil from the red peppers is enough.

You can substitute peanut butter for the tahini in a pinch, but if you're planning on making hummus on a regular basis, it's best to just suck it up and buy the tahini. It'll last forever.

I'd serve it with toasted pita points and/or crudites.

SPICED SWEET ROASTED RED PEPPER HUMMUS
Recipe courtesy of: All Recipes

Serves eight

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons freshly-squeezed lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

Transfer to a serving bowl and refrigerate for at least 1 hour.

The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.

Sprinkle the hummus with the chopped parsley before serving.

celeriac

I can think of nothing I'd like more right now than to pair this Greenmarket celeriac with apples and Gruyere and horseradish and serve the slaw on everything!



(...except, maybe, to make that Apple and Sweet Onion Marmalade in my Recipe Box. I must be really craving autumn -- or just Granny Smiths and mustard.)

CELERY ROOT, GRUYERE, AND APPLE SLAW WITH HORSERADISH
Recipe courtesy of: Gourmet, October 1994

Serves six

1/2 pound Gruyère cheese
1 medium celery root
1 1/2 Granny Smith apples
2 tablespoons fresh lemon juice
3/4 cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon honey
1 teaspoon salt
about 3 tablespoons bottled horseradish, drained, or grated fresh horseradish to taste

Cut cheese into matchsticks and put in a large bowl. Peel celery root and apples and cut into matchsticks. Add celery root, apples, and lemon juice to cheese, tossing gently.

In a small bowl stir together remaining ingredients and add to slaw, tossing gently. Slaw may be made one day ahead and chilled, covered. Add additional horseradish to taste before serving if necessary. Season slaw with salt and pepper.

strawberry jam

Mom and I attempted to can strawberry jam this weekend.

We only had two things going against us: we've never made jam before and we've never canned anything in our lives.

It was quite an experience!

We started, naturally, with strawberries.



We grabbed a couple big pots...



and we washed some jars.



Mom hulled the strawberries...



and I squished 'em up.



We added pectin, and threw 'em in the pot to cook 'til bubbly.



Meanwhile, we sterilized the jars and lids...



and i made myself some lunch.



We then poured the hot jam into the jars...



and put 'em in the canner.



While they bubbled away, I went outside to spend some time in the garden...









and to hang out with Maggie.



We then removed the jars to let them sit for 24 hours to firm up...



and the next day, we had jam.



Maggie was excited!



Unfortunately, it was foamy...



and though sorta pretty...



...it didn't taste all that great.