deweyfood

Mostly Not Potato Salad

Mostly Not Potato Salad Mostly Not Potato Salad

I can’t believe it’s been…almost 9 months since I posted a recipe? Really? I could have gestated a baby in that time (I did not).  I’ve been in a bit of a cooking rut over the winter, and have found myself preparing the same meals over and over again.  With the recent warm weather, though, I’ve gotten inspired to shake things up and make dinners exciting again.  Yesterday I went to the library and picked up a copy of Heidi Swanson’s beautiful Super Natural Everyday.  The photographs are stunning and the writing poetic, all supporting a truly wonderful array of recipes.  She groups them in six categories: breakfast, lunch, snacks, dinner, drinks, sweets.  This one falls under lunch, but I’m having it for dinner tonight. 

I’ve never been that big of a fan of potato salads, but this one is different: Swanson calls it “Mostly Not Potato Salad”, and it’s an apt name.  There are potatoes, for sure, and a (somewhat) traditional vinegar/mustard/olive oil dressing, but there is also celery, green beans, cucumber, and leeks, plus fresh herbs (she uses dill and chives; I used parsley and scallions) and tofu.  It can stand alone as a light meal, but I had mine with chicken sausages and toast. Delicious!

makes 4-6 servings

3 medium red-skinned potatoes (about 3/4 pound) , scrubbed clean and quartered
a big handful of green beans, trimmed and cut into 1-inch lengths

2 tablespoons red wine vinegar
2 tablespoons mustard, whole grain if you have it
1 tablespoon olive oil
1/2 teaspoon sugar
pinch of salt

1/4 cup chopped dill or parsley
1 leek, white and tender green parts, chopped

4-6 stalks of celery, diced
1 cucumber, seeded and diced small
6 ounces baked* or extra firm tofu, diced into 1/2-inch cubes
2 scallions or a small handful of chives, chopped

Bring a pot of salted water to a boil and add the potatoes.  Cook until tender but not falling apart, about 10 minutes.  30 seconds before they’re done add the green beans, and cook until beans are bright green and crisp.  Drain. When cool enough to handle, chop the potatoes into large (about 1.5-inch) chunks.

Whisk the vinegar, mustard, oil, sugar and salt in a small bowl. Taste and adjust seasonings.

Heat a splash of oil in a small pan.  Add the parsley or dill and saute for a few seconds, then add the leek and a big pinch of salt.  Cook over medium heat until soft and beginning to brown, about 6 minutes.

Toss the potatoes, green beans, leeks, celery, cucumber, tofu and scallions together in a large bowl.  Add most of the dressing, taste, and add the rest if necessary.  Serve the salad warm, or let it sit in the fridge overnight and serve cold.

*baked tofu is easy and delicious; check out The Kitchn’s tutorial here.

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Tofu Panna Cotta

Tofu Panna Cotta Tofu Panna Cotta

I made up this recipe because I love tofu, need more protein, and wanted a cool, no-cook summer dessert.  You could call it tofu cheesecake or custard, but panna cotta has a nice ring to it.

Tofu is versatile by nature, and this recipe lends itself to a variety of flavors.  I’ve been excited about a lemon-vanilla version but I imagine a batch with liqueur, fruit, or a shot of espresso would be delicious. You could also treat this more like a cheesecake and pour the mixture into a cookie or graham cracker crust (this raw almond crust seems fancy and decadent, and this no-bake oreo version also looks promising). 

makes 3-5 servings

1 package soft tofu, 16-19 ounces
1/3-1 cup sugar (see note)
1 package unflavored gelatin
2/3 cups boiling water
pinch of salt
flavoring: 1 teaspoon vanilla and juice of 1 lemon, plus more to taste

Put the tofu in a blender and pulse until smooth.  Meanwhile, mix the sugar and gelatin in a small bowl, then add the boiling water and mix briskly to dissolve the gelatin.  Pour the sugar-water mixture into the blender with the tofu and flavorings, and blend until very smooth.  Taste for sugar and pour into cups.  Chill until firm, about 1 hour.

Note: I have made this with both regular and artificial sugars, and the amount of sweetness varies widely.  I would start with 1/3 to ½ cup and then, once everything is blended together, taste and add more if necessary.

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pickled carrots

pickled carrots pickled carrots

An ideal summer recipe: these are easy, travel well, and are super healthy.  Make them on Sunday and snack on them by Wednesday, or leave them in the fridge for weeks at a time: they last very well.   These blow baby carrots out of the water: crunchy, a little sweet, a little spicy, a little sour.  I went to Maine this weekend and brought them; they were gone by the time we arrived.

Also, feel free to save the juice and use it again: after we had finished the carrots we used the vinegar mixture to marinate some thinly sliced cucumbers overnight.  They were great, even though we didn’t wait for them to pickle.

I adapted my recipe from a number of places, but Molly Wizenberg and Smitten Kitchen were the main inspirations.

Makes 1 pound of pickled carrot sticks

1 cup apple cider vinegar
1 cup water
2 tablespoons sugar
several sprigs fresh thyme, or whatever herb you have on hand
2 large garlic cloves, thinly sliced
1/2 teaspoons black peppercorns, cracked
½-1 teaspoons red pepper flakes
heaping 1/2 teaspoon salt
1 pound carrots, peeled and cut into sticks



Slice the carrots and put them into your pickling container.  I used a mason jar, which is nice because it can sit at the back of your fridge with a tight lid and not cause any spilling problems, but any non-reactive (ceramic, glass, stoneware, food-grade plastic, wood, porcelain) container will work.  You’re going to be pouring hot liquid into it, though, so I would avoid plastic.

Combine ¾ cups of the vinegar with all of the water, sugar, thyme, garlic, pepper, and salt in a medium saucepan over medium high heat.  Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 10 minutes.  Remove from the heat and add the remaining ¼ cup vinegar.

Pour the hot vinegar mixture over the carrots.  There should be enough brine to cover the vegetables completely.  If not, add a mixture of 2 parts vinegar to 1 part water until they are submerged.

Seal firmly and refrigerate for at least 3 days.  The longer you wait, the better they’ll be:  they reach a sweet spot of delicious around 7 days, if you can wait that long.  Enjoy!

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New York Times’ Chocolate Chip Cookies

New York Times’ Chocolate Chip Cookies New York Times’ Chocolate Chip Cookies

Finally, a camera!  And to celebrate, a slightly modified version of the New York Times’ chocolate cookie recipe. 

Their recipe is delicious.  It has several easy-to-execute modifications of the traditional Tollhouse recipe which elevate these cookies to the truly ethereal.  The principle differences are that you let the dough sit overnight before baking, giving the flour a chance to hydrate; the cookies are huge, creating an optimal gradation of chewy center to crunchy edges; and right before baking you sprinkle the tops with a bit of sea salt.

I made a dumbed down version and they were still awesome.  The original recipe calls for a mix of flours and chopped chocolate discs, for which I subbed all purpose and a bag of Trader Joe’s chips.  I also threw in some sliced almonds and made the cookies smaller, so they could feed a crowd.    Personally, I think my version came out great.  At this size they’re more crispy than chewy, while the salt on top melds with the butter and sugar to create a sweet-salty, almost toffee-like flavor, accented nicely by the toasty almond slices.  Totally addictive.

The original recipe can be found on the New York Times website, but here’s how I did it.

makes about 75 three-inch cookies

3 2/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
13oz bag chocolate chips
1 cup sliced almonds
Sea salt.

Mix the flour, baking soda, baking powder, and salt in a medium bowl.  Set aside.

Use an electric mixer to cream the butter and sugars together until very light, about 5 minutes.  Scrape down the sides and add the eggs one at a time, mixing well after each addition.  Add the vanilla.  Reduce the speed to low and add the dries, mixing until just combined, 5 to 10 seconds (I pulsed my mixer at this point to avoid a flour blow-up).  Add the chocolate chips and sliced almonds and mix just a few seconds more.  Cover the bowl with plastic wrap and refrigerate for at least 24 and up to 72 hours.

When you’re ready to bake, preheat your oven to 350º and line a baking sheet with parchment paper or grease lightly. 

Scoop walnut sized balls of dough onto the sheet and flatten slightly with the palm of your hand. Sprinkle with sea salt and bake until golden brown but still soft, about 10 minutes.  Cool for a few minutes before removing from tray, then allow to cool completely on a wire rack.

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Balsamic Glazed Tomatoes

Balsamic Glazed Tomatoes Balsamic Glazed Tomatoes

I’ve been putting off posting because a camera is in the works and it seemed a shame to give you a recipe without the photographic evidence of its deliciousness, because who makes a recipe from the internet without being seduced by a picture? This one is too delicious, easy, healthy and attractive to wait, though, so you’ll just have to trust me.

adapted from Deborah Madison’s always inspiring Vegetarian Cooking for Everyone.

Serves 2-3
1.5 pints tiny tomatoes (cherry, grape, whatever)
2 teaspoons butter
1 shallot, minced, or about 2 tablespoons minced red onion
generous splash balsamic vinegar (about 2 tablespoons)

melt the butter in a small pan, then add the tomatoes and cook over high heat, stirring occasionally, until the color begins to dull.  Add the minced shallot, give a shake, and cook for another minute or so.   Once the tomatoes are looking nice and hot and just beginning to burst, add the balsamic vinegar.  Cook until the vinegar is reduced to a syrupy glaze, season with plenty of salt and pepper, and serve.

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Cilantro-lime wheatberry salad

Cilantro-lime wheatberry salad Cilantro-lime wheatberry salad

photo taken from Oh She Glows, because I still don’t have a camera.

You know how sometimes you just need someone else to take care of you? Not because you’re physically incapable of caring for yourself, but because you’re too tired and hungry and overworked and all the decisions you would make are bad ones.  Like, yes, I would love to eat that whole chocolate cake and wash it down with a bottle of champagne.  And a bag of Doritos. 

Well, sometimes you can get someone else to make decisions for you (stop whining, eat the soup, and then go to bed), but sometimes you have to be that person for yourself.  Even though in the overworked/underfed state it seems impossible.  And, though it may seem cirquitous, that’s where this salad comes in.

I’ve been working a lot of hours recently and every night I would try and pack myself a lunch for the next day, only to realize that nothing I could make out of stale bread and questionable Costco ham was going to make me feel energized and enthusiastic after eating it.  I saw a recipe for this salad on one of my new favorite blogs and it struck me: I could make a big batch, portion it out on Sunday night, and then not worry about cooking lunch again until the next weekend.  This might not work as well if you get bored of repeat meals but for me it works great. The salad is delicious, rich in protein, and keeps well.  I pack it with a piece of fruit and a string cheese and feel like someone’s looking out for me.

makes 7.5-8 cups, serving about six

Salad Ingredients:
1 cup dry wheatberries
1 medium carrot, peeled & diced
1/2 red onion, diced (yield ~1 cup)
1 English cucumber, diced
1 bell pepper, diced
1 large tomato, diced
3 green onions, diced
2 cups cooked black beans

Dressing Ingredients
2 tablespoons extra virgin olive oil
5 tablespoons minced cilantro (1 cup whole Cilantro, with large stems removed)
1 tablespoon balsamic vinegar
3 tablespoons fresh lime juice ( from about 1.5 limes) + 1/2 tsp zest
2 large garlic cloves, minced
1 teaspoon ground cumin, or to taste
3/4-1 teaspoon kosher salt, or to taste
ground pepper, to taste

Put the wheatberries in a medium pot, cover with 3 inches of water, add a few big pinches of salt, and boil over medium heat until cooked through, about 45 minutes.  They’ll still be chewy but they won’t be hard in the middle.  When the berries are done drain well and rinse with cool water.

Meanwhile, dice the vegetables and mix them together in a big bowl.  Add the cooked beans and drained berries. 

Whisk together the dressing ingredients in a small bowl, then add to the diced vegetables, beans, and wheatberries.  Mix well and season with additional salt and pepper.  Keeps for 3-5 days (in fact, I think it’s best 2-3 days after you make it).

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Chia Pudding

Chia Pudding Chia Pudding

Are you a fan of tapioca pudding? If not, this recipe will do nothing for you. If you love the stuff, however, let me tell you about the chia seed.

A tiny black seed native to central and southern Mexico and Guatamala, chia is a nutritional powerhouse.  A single 1-tablespoon serving provides 150% of your daily requirement for omega-3 fatty acids (those nutrients you need for brain function, and which may reduce the risk for heart disease), as well as significant amounts of protein and fiber, and amounts of phosphrous, manganese, calcium, and postassium comparable to flax and sesame.  According to legend, Aztec warriors could survive on nothing more than 1 tablespoon of chia seeds a day..

None of that would be very compelling if chia were gross tasting, of course, but here’s the other interesting thing about these seeds: they can absorb virtually any amount of liquid you soak them in, and when they do they plump up into a sort of gelatinous, tapioca-like consistency.  I know, it sounds weird, but you said you liked tapioca.  They don’t have much flavor, which means that you can season them pretty much however you want.

And so comes in the chia pudding. Delicious.  All you do is mix together some chia seeds, soymilk, and sweetener to taste, give it a stir, and let the seeds do their thing.  I like to eat mine topped with sliced fruit and a tablespoon or so of nut butter.  Sometimes I add a dollop of cool whip (I know, I know).  If you want to make a chocolate chia pudding, mix in a about 4 teaspoons cocoa powder per cup of soymilk. And the best part? It’s super healthy, so you can have dessert for breakfast guilt-free.

Makes 2-4 servings
4 tablespoons chia seeds
2 cups soymilk
sweetener to taste (start with 2T maple syrup or agave, or ¼ teaspoon stevia)
3 tablespoons cocoa powder (optional)
a few drops of almond or vanilla extract (optional)

Stir together all the ingredients, cover, and put in the fridge.  Go back and give it a good stir after about 20 minutes, to break up any lumps.  Refrigerate overnight or longer.  Stir every now and again if you think of it; if you forget and get lumps, like I did, we had luck using a manual eggbeater to whip them out.

Serve chilled with fruit, nuts, whipped cream…the possibilities are endless.

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Carrot Apple Salad

Carrot Apple Salad Carrot Apple Salad

I am so sad that I didn’t take a photo of this.  It’s probably the most attractive thing I’ve eaten in weeks.  The camera I had been using for the last few posts was on loan from my father, though, and I gave it back a couple weeks ago. This salad has more going for it then just looks, though.  It’s easy (especially if you use a food processor to grate the carrots and the apples), healthy, delightfully fresh tasting, and very cheap.

I’m listing two versions because I want you to make the second one, but I’m afraid that you won’t because you don’t have the ingredients in your house and you aren’t convinced yet of how delicious it is.   So, make the first one, be wowed, and then go buy orange blossom water (at any middle eastern store, or a well-stocked super market) and fresh mint.  You won’t be disappointed.

Pantry version
3-5 big carrots, peeled and grated
1-2 apples, grated
generous squeeze of lemon juice
¼-1/2 cup raisins

Extra delicious version
3-5 big carrots, peeled and grated
1-2 apples, grated
generous squeeze of lemon juice
1-2 teaspoons orange blossom water
a small handful of mint, chopped (about 3 tablespoons)
a squeeze of agave or honey (about 1 tablespoons)
salt and pepper, to taste
¼-1/2 cup raisins, currants, or dried cranberries

No instructions, really. Just mix together in a pretty bowl, adjusting seasoning to taste, and serve immediately.  Leftovers keep well, although the apple will get a bit brown and release some juices.  My mother actually prefers it that way, but it’s not quite as pretty looking.

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