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Savory Cardamom Granola

4 Dec

I love spices. I could spend hours browsing the aisles at my local spice shop and have enough jars in my own kitchen to prove it. Everything from chili and curry powders to truffle salt and Szechuan peppercorns — you name it, chances are I have it. But one of my favorites in that drawer is cardamom — an Indian spice that’s ground from the seeds found in cardamom pods. It’s the perfect blend of sweet, savory, spicy and smoky and it works well in all kinds of dishes.

I actually remember the first time I had it. I was at Semiramis, my favorite Lebanese restaurant located in Chicago’s Albany Park neighborhood (actually, Semiramis is one of my favorite restaurants in Chicago, period). One of the must-order offerings on their menu is the Arabic coffee, a strong coffee made with raw (not roasted) coffee beans and spiced with cardamom. To make it, ground raw coffee beans and cardamom are boiled in hot water for three minutes, steeped for five, and then poured directly into small cups for drinking. It’s not run through a coffee filter or pressed like a French press, so Arabic coffee tends to be a bit thicker as the grounds don’t get completely separated from the coffee before drinking. My husband and I love it.

I’ve since begun using cardamom at home more frequently and I’ve found that it works particularly well in granola. This recipe, which is a bit on the savory side, is my current favorite — oats, nuts and dried fruits coated with olive and flax oil and dusted with cardamom. It’s the perfect breakfast.

Savory Cardamom Granola

Adapted from The New York Times

What you need:

  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cups raw pistachios, shelled
  • 1/2 cup raw pumpkin seeds
  • 1/3 cup pecan halves
  • 1/2 cup unsweetened coconut chips
  • 1/2 cup pure maple syrup
  • 3 tablespoons good extra virgin olive oil
  • 2 tablespoons flax seed oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • Greek yogurt, for serving (optional)

How you do it:

  1. Preheat oven to 300 degrees. In a large bowl, combine all ingredients (with the exception of the apricots, cranberries and yogurt). Spread on a rimmed baking sheet in an even layer and bake for 40 minutes, stirring once or twice, until well toasted.
  2. Transfer granola to a large bowl and stir in apricots and cranberries. Serve with Greek yogurt.

Tom Kha Gai

28 Nov

Tired of turkey? I thought so.

After Thanksgiving, the weather really took a turn for the worst here in Chicago. It’s rainy, windy and cold, and I have a feeling that we’ll be dealing with snow any day now. The North Face jacket and Sorel boots are ready…but I’m not. Like most Chicagoans, I still haven’t forgiven Mother Nature for dumping a whopping 23+ inches on us within 24 hours earlier this year. The storm, better known as “Snowmageddon” or “snOMG”, literally shut down the entire city for a day or two. It was crazy.

Dave and I before we tried to dig out our car (like a lot of people in Chicago,
we don’t have a garage so we park on the street). It didn’t do us much good though, as it took the city two days to plow our streets. 

The front door of our condo building. The stairs leading up to
the door are completely buried.

A video I found (not taken by me) of the chaos on Lake Shore Drive, where hundreds of cars got stranded (despite weather warnings) due to the amount of snow that fell while they were stuck in traffic. People ended up abandoning their cars and the city had to tow them away.

Needless to say, I’m dreading the upcoming winter even more than usual. Hibernation mode is setting in. And you can bet that I’ll be making up a few batches of Tom Kha Gai soup to help get me through.

I recently had a bowl of Tom Kha Gai soup at a great little Thai restaurant near my office (Star of Siam) and liked it so much that I wanted to try making it at home. This recipe is quite different than the one they made — I added noodles and different veggies — but the flavors are still present. What’s fun about this recipe is that you can completely customize it to your tastes — I like mine a bit creamier (more coconut milk) and on the spicy side (more Thai chili or Sriracha). Feel free to play around, but however you make it, it’s sure to keep you warm on a cold winter day.

Tom Kha Gai Soup (serves 6)

What you need:

  • 6 cups vegetable stock
  • 1 lemongrass stalk, halved to fit in soup pot, stem and tough outer leaves removed
  • 2 dried kaffir limes leaves (or fresh if you can find them)
  • 1 cup shiitake mushrooms, sliced
  • 3 baby bok choy, stems removed and sliced into 1-inch pieces, whites and greens separated
  • 1/2 a sweet red pepper, thinly sliced into matchsticks, and then halved to make 2-inch long strips
  • 1 thumb-size piece of ginger (or galangal if you can find it), peeled and grated
  • 1-3 fresh Thai chilies, thinly sliced
  • 1/2 to 1 can coconut milk (according to taste)
  • 2  to 4 tablespoons fish or soy sauce (according to taste)
  • 2 tablespoons lime juice (1 lime)
  • Brown sugar (optional, according to taste)
  • Sriracha (optional, according to taste)
  • 8-ounce package of udon noodles, cooked according to package directions
  • 3 scallions, thinly sliced
  • 1 large handful of cilantro, roughly chopped

How you do it:

  1. Put the vegetable stock, lemongrass stalk, kaffir lime leaves and shiitake mushrooms in a large soup pot and bring to a simmer over medium-high heat. (Note: The lemongrass and kaffir lime leaves will infuse the soup as it cooks, but should be removed before serving.)
  2. Once the soup is simmering, add the white parts of the baby bok choy, along with the red pepper strips, ginger and Thai chilies. Let soup simmer uncovered for 5 minutes.
  3. The next steps are where you can adjust the flavors according to your tastes. I recommend starting with half a can of coconut milk, 2 tablespoons of fish or soy sauce and the juice of one lime. You’re looking for a balance of creamy, sweet, sour and spicy, so continue to add more coconut milk and fish sauce as needed. You can even add brown sugar or Sriracha if you’d like it sweeter or with a little more kick. Once you’ve achieved the desired flavors, let the soup simmer for an additional 5 minutes. Add the green parts of the baby bok choy and continue to simmer until wilted. Remove the lemongrass and kaffir lime leaves.
  4. Divide the cooked udon noodles between 6 bowls and ladle the soup on top. (Note: I recommend cooking the noodles separately rather than in the same pot as the soup — it’ll make your soup gummy.) Top each portion with scallions and cilantro.

Veggie Curry

17 Oct

As the crispness of fall begins permeating the air, it’s hard to resist the urge to sit down with a steaming bowl of something soul-warming after a long day at work. So the other night I was inspired to whip up a veggie curry using the abundance of farmers market veggies I had stockpiled in the fridge — kale, zucchini and heirloom tomatoes. Nearly any combination of vegetables would work here, so feel free to be creative. Just be aware of their cooking times and the order in which you add them to the pan.

Served over brown rice and topped with Greek yogurt, this is a seriously healthy meal that’s so delicious it feels like a splurge. I always enjoy a dish that allows me to go back for seconds without feeling guilty, don’t you?

Veggie Curry (serves 4)

What you need:

  • 1 tablespoon canola oil
  • 4 large leaves of kale, stems removed and cut into ribbons
  • 1 large zucchini, halved lengthwise and cut into 1/4 inch slices
  • 1 large shallot, thinly sliced
  • 3 cloves of garlic, finely minced
  • 3 medium-sized heirloom tomatoes, cut into a large dice
  • 2 teaspoons curry powder (I used hot curry, but whatever you have would work)
  • 1/3 cup vegetable stock or water
  • 1 15-ounce can of chickpeas, rinsed and drained
  • Salt and pepper to taste
  • Greek yogurt for garnish (optional)
  • Brown rice for serving

How you do it:

  1. Heat oil in a large skillet over medium heat. Add kale and zucchini, stir, cover, and let cook for approximately 5 minutes or until the kale has wilted and the zucchini has begun to soften.
  2. Add the shallot and garlic and cook for a minute or two, stirring frequently, until the garlic is fragrant and the shallot begins to turn translucent.
  3. Add the tomato and curry powder. Stir to combine, then add the vegetable stock. Cover and let simmer for 5 minutes.
  4. Stir the chickpeas into the mixture and season with salt and pepper. Cover and simmer for another 5 minutes or until all the veggies are tender.
  5. Serve curry over brown rice and topped with a dollop of Greek yogurt.

Arugula, Watermelon and Avocado Salad with Spicy Lime Vinaigrette

2 Jun

Last weekend, while my BFF was in town, we enjoyed a delicious dinner at Mana Food Bar, a small plates-style vegetarian restaurant in Chicago’s Wicker Park neighborhood. One of the items we ordered was the arugula, tomato and avocado salad, and we both agreed that it was one of our favorite dishes of the night.

I decided to put my own spin on that salad by swapping the tomato with some juicy, refreshing watermelon (because what says summer more than watermelon?), and giving the dressing a kick of spice with some cayenne pepper.

Let’s just say it’s total summer yum.

Arugula, Watermelon and Avocado with Spicy Lime Vinaigrette

What you need:

  • 5 ounces arugula, washed and spun dry
  • 2 cups cubed seedless watermelon
  • 1 avocado, cubed
  • 1/8 cup extra virgin olive oil
  • The juice of 1 lime
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground pepper

How you do it:

  1. In a large salad bowl, toss the arugula and watermelon. Set aside.
  2. In a medium bowl, whisk together olive oil, lime juice, cayenne pepper and salt and pepper to taste. Add cubed avocado to the vinaigrette and toss very (very!) gently. This step prevents the avocado from browning in the salad.
  3. Add vinaigrette and avocado to the salad bowl and lightly toss to combine. Top salad with freshly cracked pepper before serving.

Spicy Crispeas

18 Feb

Like my play on words there? Crispy + Chickpeas? Pretty clever, huh? That’s why I get paid to do this. OK, not really. Maybe someday. Anyway…

I’ve been in a pretty salty mood lately attitude-wise, and apparently my food cravings have taken note. Chips, nuts, pretzels…you name it, I want it. I’m usually pretty careful about what kind of salty snacks — and snacks in general — I have in the house as my portion control skills aren’t exactly the best. Because of that I started brainstorming other snack options that were, ahem — healthier.

I remembered seeing a similar recipe for crispy edamame, which was the basis for this idea. I already had a few cans of chickpeas in the house, so I decided to give it a whirl. They didn’t get as crispy as I thought they would, but they did have a satisfying bite and a nice flavor. Don’t like the spices I used? Try your own! Versatility is king.

Spicy Crispeas

What you need:

  • 2 15-ounce cans of chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder (a last second addition — not included in ingredient photo)
  • A pinch of cayenne pepper
  • Salt, to taste

How you do it:

  • Preheat oven to 400 degrees.
  • Dry chickpeas by lightly rolling them in a clean kitchen towel.
  • In a medium bowl, mix olive oil, spices and salt. Add dried chickpeas and toss to coat.
  • Pour the chickpeas onto a rimmed sheet tray lined with foil, spreading them out into a single layer. Bake for about 35 minutes until chickpeas are crispy, shaking the sheet tray once or twice during that time.
  • Transfer to a serving dish and top with a sprinkle of paprika and more salt, if desired.

 

No Fry Stir Fry

16 Feb

The blogosphere is a weird place. Sometimes it can make you feel as though you know someone in real life, even when you don’t.

That’s how I felt when I first read The Hungry Birdie. I don’t know Robin, the blog’s author, but the way she writes and the level of detail she puts into her posts makes me feel like I do. I like that.

A few weeks ago, she posted a recipe for No Fry Stir Fry, a vegan mix of veggies and tofu that’s baked in the oven rather than fried in a wok. Now, I happen to love tofu, but my husband does not. I even posted this comment on her blog:

“I’m trying to convince my husband that he likes tofu. So far I haven’t had much luck, but maybe this recipe could convert him! If not, more for me! Looks delicious.”

So, I gave it a try. The hubs was skeptical, so I made him a pork chop too…just in case. “How did you cook the tofu? Was it in the oven with the veggies?” he asked. When I told him that it was, he said, “interesting.”

It didn’t sound promising.

However, much to my surprise, he liked it. He said that baking to tofu gave it a nice texture, and I’d have to agree. Plus, the citrus sauce gives everything a really nice flavor. I really enjoyed this recipe and didn’t feel even a smidge guilty when I went back for seconds. Gotta love that. Thanks for the recipe, Robin!

No Fry Stir Fry (serves 4)

Adapted from The Hungry Birdie

What you need:

  • 1 head broccoli florets
  • 3 carrots, peeled and cut on the diagonal
  • 1 small red onion, peeled and sliced
  • 1 package extra firm tofu, dried and cut into cubes
  • 1/3 cup almonds, coarsely chopped
  • About 2 cups prepared couscous (or quinoa or brown rice)

Citrus sauce:

  • 1/3 cup freshly squeezed orange juice
  • Zest of said orange
  • 1 clove garlic, grated
  • 1/2 tsp ginger, grated (or use jarred ginger, like I did)
  • 4 tsp soy sauce
  • 3 tsp brown sugar
  • 1 1/2 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 1/4 tsp chili flakes
  • freshly cracked black pepper

How you do it:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together the ingredients for the citrus sauce. Add veggies and tofu (reserving almonds for later) and toss to coat. Spread mixture onto a shallow baking tray lined with foil and bake for 15 minutes. Add almonds and bake for another 10 minutes.
  3. Meanwhile, prepare the couscous (or rice or quinoa). Serve the vegetable and tofu mixture over the couscous and drizzle everything with a bit of soy sauce and sriracha.

Spanish Lentil and Mushroom Stew

24 Jan

Sometimes, when life hands you chocolate, sugar, saturated fats and other lovelies of life, you need to take a time out. For detox. I’m definitely one of those people who lives to eat rather than eats to live, but I do make it a priority to eat healthfully a majority of the time. That way, I don’t feel so guilty when I do splurge.

I’ve always watched what I ate, but a few years ago I realized that many of the processed, “low fat” foods I was putting into my body weren’t the best choices. I made it a priority to change my mindset from low fat to full nutrition — focusing on whole foods that were natural, fresh and packed with healthful benefits. Now I always read labels (the fewer ingredients, the better) and make things from scratch when I can. My pantry is constantly stocked with things like quinoa, beans, olive oil and an assortment of spices, so I’m always ready to whip up something healthy in a pinch. Eating this way makes me feel good, and it tastes good, too.

This Spanish Lentil and Mushroom Stew is obviously healthy, but it’s surprisingly delicious. Packed with interesting flavors, textures and colors, it’ll leave you satisfied without making you feel like you’re officially detoxing. Score.

Spanish Lentil and Mushroom Stew (serves 4)

Adapted from Saveur

What you need:

  • 1 scallion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
  • 1 cup French green lentils, picked over and washed
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • 1/2 tablespoon + 1 tsp red wine vinegar, divided
  • 1/2 pound cremini or button mushrooms, quartered
  • 1/2 pint cherry tomatoes, halved
  • 1 tablespoon capers, drained
  • 6 basil leaves, chiffonade
  • Black pepper, to taste

How you do it:

1. In a large saucepan, over medium-high heat, heat 1 teaspoon of the oil. When hot, saute the scallion with a pinch of salt for 2 minutes, then add the garlic and continue to saute for 1 minute, until the scallion and garlic are softened. Add the lentils with 4 cups of water and bring to a boil. Reduce to a simmer, and cook until tender but not falling apart, around 20 minutes. By the time they’re done, there shouldn’t be much liquid left in the pan.

2. Meanwhile, in a very hot saute pan, cook the mushrooms with 1 tablespoon of the olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt and remove from heat.

3. When the lentils are cooked, add the smoked paprika, 1/2 teaspoon of salt, and 1/2 tablespoon of red wine vinegar. Taste and adjust seasoning.

4. Toss the cherry tomatoes, basil, capers, 1 teaspoon of olive oil, 1 teaspoon of red wine vinegar, and a pinch of salt in a separate bowl.

5. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the tomato salad. Give the whole thing a grind of black pepper and another little dusting of smoked paprika.

Weeknight Wonton Soup

22 Dec

I’m a busy gal. And as much as I love to cook, sometimes I flat out don’t want to — especially after a long day at work. And since I get home late more often than not, I like having go-to dinner options that I can make relatively quickly…without feeling like I threw my concept of healthy eating right out the window the second I walked in the door.

This soup is a super easy meal to make during the week, especially if you chop all the veggies beforehand like I did. In literally 15 minutes, you’ll have a warm, filling, delicious soup that’ll blow any frozen meal (blech) out of the water. And come on — it doesn’t get much simpler than throwing everything in a pot, people!

Weeknight Wonton Soup (serves 4)

Adapted from Real Simple

What you need:

  • 2 32-ounce containers of low-sodium chicken broth (or vegetable broth)
  • 1 heaping tablespoon of jarred minced ginger
  • 1 16-ounce bag of frozen potstickers in whatever variety you like
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 8 ounces sliced mushrooms, whatever variety you like
  • 2 cups frozen shelled edamame
  • 2 cups baby spinach
  • 2 tablespoons low-sodium soy sauce
  • Salt and pepper, to taste
  • 4 scallions, thinly sliced
  • 1/4 cup salted peanuts
  • Sriracha (optional)
  • A drizzle of sesame oil (optional)

How you do it:

  1. In a large pot, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, about 8 to 10 minutes
  2. Add the mushrooms and edamame and simmer until heated through, about 3 minutes.
  3. Stir in the spinach, soy sauce, salt and pepper.
  4. Serve and garnish with scallions, peanuts, Sriracha and sesame oil.

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