Vegetarian Heaven - The Easiest Cauliflower Coucous

Today, due to popular demand, I'd like to take a moment to share the easy how-to for Cauliflower Couscous. Never heard of it? Well, in short, it's the latest low carb craze to really take off. Cauliflower Couscous is merely minced Cauliflower Florets, slightly steamed to mimic the consistency of our fave Israeli Couscous or Rice. What I love about it is that it allows you to cut the carbs while your getting your veggies! You won't believe how easy and satisfying it is, and I promise once you try it you'll be adding it to your dinner rotation week after week. 

Cauliflower Coucous with Carrots, Arugula, Red Onion & Red Grapes, Photo: NK 

Easy Cauliflower Couscous
Inspired by The Kitchn

Ingredients:

1 Head of Cauliflower

Microwave Safe Bowl with Lid (or pot with a cover for the stove) 

Method:

Take one head of Cauliflower and either pulse it carefully into small bits in a food processor, or grate it with a hand grater (for small grain) or cut it carefully into small pieces (as above, to mimic Israeli Couscous). 

Once done, place in a covered heat proof bowl and microwave about 5 minutes until tender but not mushy. 

Prepare as you like! We like to use Cauliflower Couscous in stir fry dishes or to create a "Couscous" Salad as we did here. The above was mixed with Chopped Greens, Rainbow Carrots, Red Grapes and Red Onion. I dressed it with a little Olive Oil and Vinegar. It was delish and lasted two days in the fridge. Enjoy! 

Season's Bounty - Israeli Couscous With Fig & Arugula

It's that time of year again - when we share our newest version of our absolute favorite starchy side - Israeli Couscous. Check out old recipes HERE, HERE, and HERE. Today's creation came to be thanks to inspiration from especially sweet, in-season Figs. 

Israeli Couscous With Fig & Arugula, Photo: NK

One look at their dark purple hue and strikingly rosy inner flesh and I new they'd need to make it to the dinner table somehow. Israeli Couscous is a great vehicle for an endless number of flavor profiles. Today's also includes crispy, toasted Almonds, Sharp Provolone, and more crunch and color from Red Onions. To finish, we stir in thin ribbons of farm fresh Arugula to add a slight bite to the dish. The results are delicious. 

As with all Couscous, you can boil the grains ahead and incorporate the rest of the ingredients whenever it's convenient. It is a good idea to let the finished product sit at least an hour for the flavors to blend. The longer it sits, the better it gets! 


Seasonal Israeli Couscous With Fig, Arugula & Toasted Almonds
Serves 8 as a small side dish

Ingredients:
2 Cups Dry Israeli Couscous
1 Tablespoon Olive Oil
3 Ounces Sharp Provolone, cut into a small dice
1 small bunch of Arugula, minced
1/2 medium Red Onion finely diced
7 Large Black Figs cut into eighths 
3 Tablespoons Toasted Slivered Almonds
Sea Salt or fine table Salt
Pepper

Dressing Ingredients:
1 Tablespoon Fine Quality Olive Oil
2 teaspoons Balsamic Vineger
1/2 teaspoon Sea Salt



Method: 
In a large, deep pan, toast dry Couscous over medium low heat, stirring frequently, until it takes on some color. Remove before any of it burns. Prepare 2 Cups of the Dry, toasted Couscous according to the package directions using water. Do not overcook. Leave it slightly al dente. Put in a large bowl and add 1 Tablespoon good quality Olive Oil. Add a few shakes of Salt. Stir and let cool slightly.

Next, add the Red Onion, Provolone, Toasted Almonds, and Arugula. Stir to combine. 

Prepare the Dressing by combining the three ingredients in a small bowl. Pour over the Couscous and toss to distribute. 

Finally, add the Figs by stirring in gently. Taste for seasoning and add Pepper. Add additional Salt as needed. You can let this sit at room temperature up to an hour. If longer, let it sit in the fridge. Allow some times for flavors to blend. Bring to room temperature before serving. Enjoy!

Meatless Monday - Nut Free Sunflower Seed Pesto

It's that time again - Meatless Monday. This week we challenged ourselves to not only prepare a meat-free dinner, but to make a popular vegetarian pasta preparation nut-free too. Pesto is a great way to use leftover Herbs and Lettuces, and part of what makes Pesto amazing is the addition of Nuts in most, if not all, traditional recipes. That's why it's a risky proposition for the allergic, unless, of course, you make it yourself. 

Campanelle with Nut-Free Sunflower Seed Pesto, Photo: NK 

While you'll normally find Pignoli (aka Pine Nuts) in Pesto, other Nuts like Almonds, Walnuts, and even Pistachios are popular choices these days. This is all well and good, unless you have a nut allergy, as many do, sadly, in rapidly increasing numbers. While the reason behind the statistical spike in food allergies noted over the past few decades is the subject of much scientific debate, we can all agree that everyone should be able to safely enjoy such a popular dish. 

Today's clever nut-free Pesto achieves much of the nutty and herbacious deliciousness you find in the original version, without making it inaccessible to those with nut allergies. The secret ingredient is Sunflower Seeds (just be sure you don't have an allergy to seeds before you try it). 

After some experimentation, I came up with an easy version drawing from a recipe for Nut-Free Arugula Pesto I adapted out of Bon Appetit Magazine,  Although the original recipe recommends soaking the Sunflower Seeds overnight, we prepared ours without doing so and the result was still great. If you have the time and forethought, absolutely soak them. The Seeds have a slightly toothier texture when not soaked, but the food processor you use will ensure that the bits of crunch are very small. I happen to like the texture that we achieved. Soaking the Seeds may also help release some additional flavor, but again, we were very happy with the result of our 10 minute version.

Finally, because I simply can't fathom Pesto without a healthy dose of grated Parmigiana Cheese blended in, our version incorporates it to round out the brightness of the Lemon Juice and Zest, while blending with the aromatic Basil and peppery Arugula. 

Campanelle (pictured above) is an awesome pasta shape for Pesto. The name refers to the pasta's "bell" shape, and the wavy edges capture the Pesto perfectly and evenly. Whatever pasta you choose, I am sure you'll enjoy this nut-free favorite whether or not you're on a special diet. Now let's Mangia! 

Nut-Free Sunflower Seed Arugula Pesto
Serves 4, enough for 1 Pound of Pasta
Adapted from Bon Appetit

Ingredients:  1/4 Cup Raw Shelled Sunflower Seen
1 Cup of Basil, packed (a few sprigs set aside for garnish)
1 Cup of Arugula or Baby Arugula, packed
1 teaspoon freshly grated Lemon Zest
2 teaspoons Lemon Juice
1 small Garlic Clove
1 teaspoon of Honey or Light Agave
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Freshly Grated Parmigiana Cheese
2 large pinches of Kosher Salt

Method:  1. Blend all the ingredients together in a a food processor until smooth. 
2. Toss right away with cooked Pasta that is has been boiled in well-salted water. Taste for seasoning and add a little Salt if needed.
3. Serve with extra Parmigiana and a Basil garnish and enjoy! 

Veggie Remix - Roasted Brussels Sprouts With Spicy Asian Glaze

Sometimes simplicity can be glorious. Other times, a little pizzaz goes a long way. Today we are after the latter as we share how basic roasted Brussels Sprouts, warm and crispy on the outside, are absolutely stunning when glazed with the easiest sweet and spicy reduction. This is the perfect side for an Asian-inspired dinner, and with just a few steps, it practically makes itself.  

Easy As Ever - Roasted Sprouts With Spicy Asian Glaze, Photo: NK

Not for the spice averse, this versatile glaze (drizzle it on meats or starches) packs a wallop. Sprouts are such great winter greens, there's no excuse not to throw these together tonight. If you don't already have Soy Sauce, Rice Vinegar or Sriracha, they are versatile pantry items to have on hand for creating Asian-inspired fare all year long. Enjoy!

Roasted Brussels Sprouts With Spicy Asian Glaze
Serves 6

For the Sprouts: 1.5 Pounds Brussels Sprouts
3 Tablespoons Extra Virgin Olive Oil 
Ground Szechuan Peppercorns (optional)
Salt 

For the Glaze:
2 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Rice Vinegar
1 1/4 Tablespoons Sriracha 
1 Tablespoon Honey

Method:1. Preheat the oven to 400. 
2. Cut off the base of the Brussels Sprouts and then slice them in half the long way.
Place on a baking sheet and toss them in Extra Virgin Olive Oil (or Sesame Oil if you like). Sprinkle lightly with Salt. Add a sprinkle of Szechuan Peppercorn if you like it extra spicy.

3. Bake for 35 or more minutes, shaking the pan a few times throughout the cooking to encourage even cooking. 

4. Meanwhile, make the glaze by combining all the ingredients in a small sauce pan. Bring the ingredients to a bubble over medium high heat, then lower to a simmer and allow it to reduce, stirring occasionally, until it is down to about half its volume. Do not leave unattended as glaze can burn if the heat is too high.The consistency should be syrupy and glaze will coat a spoon. Turn off the heat and set aside. 

5. When Brussels Sprouts are finished they will be golden and a bit crispy. Plate them and then drizzle over with the glaze. Serve right away! 

Ancient Grains - Discovering Farro

Though Quinoa has dominated the national food conversation for quite some time, there's an upstart grain that's gaining steady popularity, and though it may seem newly on the scene, Farro is as old as they come. Ancient, in fact. Much of my education on Farro comes from this wonderful article I found on NPR. It was here that I learned that there are really three varieties of Farro, and that their differences are determined by whether or not the bran has been removed. We'll be using the Emmer Variety, which is the most common and best if you're looking for a shorter cook time. Aren't we always? 

Farro Salad With Arugula & Purple Carrots, Photo: NK

Emmer is also known by its Latin name, triticum dicoccum.  

Farro has an especially rich history - it is the grain from which many others sprung, and it served as the primary food of the Roman Legion. You might imagine it to be a pretty special grain if it could nourish an army. Indeed, the health benefits of Farro are many. Preparation-wise, it's just as versatile as rice, and it cooks -and looks- a lot like barley. Your can serve it on its own, add it to soups or toss into salads, as we are about to do today. Especially adept cooks might like to transform it into risotto. 

Purple Carrots, Photo: NK

Our hearty Farro Salad will get a little extra flair from the addition of Purple Carrots, a colorful variety of the more common veggie that I've recently discovered. Like Farro, Purple Carrots go back in time quite a ways themselves. In fact, all carrots were originally purple before being bred to be the orange roots that we recognize today. Why would they ever want to change these beauties? Gorgeous though they may be, this carrot variety is incredibly healthful as well.Their deep purple color is thanks to anthocyanins, the antioxidant compounds responsible for the deep hue of Blueberries and their super nutritious status. 

Peppery Arugula, another nutrient powerhouse, anchors our salad while a bright Orange Vinaigrette offers a subtle punch. Salty Pecorino Romano lends the round note to complete this satisfying melange of flavors. An ideal potluck, picnic dish, or make-ahead lunch, this Farro Salad tastes even better left over once seasonings truly marry. Farro is a sturdy grain, too. Make it ahead and it will keep its texture and pleasant chewiness until you're down to the last bite. Enjoy! 

Farro & Arugula Salad With Purple Carrots 
Serves 4 

Ingredients:
2 Cups of Water
3/4 Cup Farro, the triticum dicoccum variety, optionally soaked a few hours and then rinsed 
1/4 teaspoon Kosher Salt
2 large Purple or traditional Orange Carrots, peeled and diced 
1 small bunch of Arugula cut into thin ribbons and roughly chopped
1-2 ounces Pecorino Romano Cheese cut into thin shards and crumbled 
For the dressing:
1.5 teaspoons Olive Oil
2 teaspoons Red Wine Vinegar
1 Tablespoon Orange Juice
Salt and Pepper to taste 

Method: 
1. Combine the Farro and Water in a medium saucepan and add the Kosher Salt. Bring to a boil over a high flame. Reduce heat to a medium flame and simmer, covered, for about thirty minutes. Set Farro aside and allow to cool a bit.

2. Combine the dressing ingredients in a small bowl. 

3. Toss the Farro with the Arugula, diced Carrots, and Pecorino Cheese. Slowly pour the dressing over, tossing gently until well incorporated. Ideally, allow this to sit at least a half hour. If you need to serve it right away that's ok too. Taste for Salt and add a few turns of freshly ground Pepper. Serve and enjoy!

In Season: Fava Beans - Gemelli With Fava & Frisee

Meatless Monday is here again and we are using it as an excuse to check out a seasonal specialty, the delicious Fava Bean. Also known as Broad Beans, Favas are a favorite in many corners of the world, but they are notably well loved by my ancestral people, the Italians. Since we often enjoy Meatless Monday with the help of vegetarian pasta preparations, it only seemed right that these herby, firm, green beans be served atop our favorite starch. We were very happy with the result - a garlicky, spicy and lemony mix of flavors that play off the more delicate Fava flavor. Gemelli Is a fun pasta shape with great texture, but any short, curly pasta will do. 

Gemelli With Fava Beans, Frisee, Chili & Lemon, Photo: NK

Some folks describe prepping Favas as a labor of love. They aren't entirely wrong either. Favas are easy to handle but they definitely they take a little time and doing. Never seen a Fava before? Well they look like this when you buy them: 

Fava Beans, before preparation, Photo: NK 

To prepare, pop the Fava Beans out of their pods (as pictured below) and blanch them in boiling water for 30 seconds. Drain Beans immediately

Shelled Favas with waxy skin still on, Photo: NK

under cold water. Taking each individual bean in your hand, carefully slit the waxy outer skin and pop the inside of it out, trying to keep the interior bright green bean whole. Discard the waxy layer. 

Alternately you can actually eat the waxy outer skin, as it doesn't taste badly at all, but when I have the time, I prefer to unsheath the bright green inside, time consuming though it may be! 

It's also worth it to note that this dish tastes fantastic at room temperature and would make a great, innovative pasta salad for your next summer get-together if you so choose. 

Let's get down to the business of building today's satisfying meatless meal. 


Gemelli With Fava Beans & Frisee
Serves 4 

Ingredients: 
1 Pound Fava Bean Pods, shelled and waxy skin optionally removed (read above)
1 Pound Gemelli or other short, textured pasta
1 medium-sized, moderately spicy Red Chili, (or hot pepper or your choice) minced. (*I like to leave the seeds in but you can omit if you are spice averse)
2 large Cloves of minced Garlic

Frisee, Photo: NK 

Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 small head of Frisee Lettuce, chopped
15 Kalamata Olives, pitted and chopped 
2 Tablespoons Olive Oil, divided
1 Tablespoon Salted Butter
Salt 
Black Pepper
Grated Pecorino Romano Cheese

Method: 

1. Prep and chop all ingredients above. 

2. Meanwhile, set a pot of salted water to boil for the pasta. Prepare pasta according to package instructions. Once it is in the boiling water, begin step 3. 

3. In a large skillet over medium low flame, melt one Tablespoon of Butter with 1 Tablespoon Olive Oil. Add the Garlic and sauté 1 minute until fragrant. Add the Chili and sauté another minute. Add the chopped Frisee to the skillet and stir as it wilts a bit, just 2-3 minutes. Turn off the heat. 

4. Season the Frisee with a few turns of Black Pepper and about 3 generous pinches of Salt. Stir. Add the Lemon Zest and Lemon Juice to the Frisee and stir. 

5. By this time, your pasta should be close to done. When it is finish, drain it through a colander and add the Gemelli to the skillet with the Frisee. Sprinkle with chopped Olives and toss Pasta together gently with the vegetables, add add the remaining Tablespoon of Olive Oil. Taste for seasoning and add about 1/4 teaspoon of Salt if you feel it is needed.

6. To serve, plate pasta and sprinkle with Fava Beans and optional Pecorino Romano Cheese. Enjoy! 

MISSION: FIGS - In Season & Ready To Eat

Mission Figs (come into season in June), Photo: NK

So much of my weekly menu-making is dictated by what looks fresh and in season at the market. When I am not ordering the heck out of the great produce often available at Freshdirect.com, I am perusing the aisles at specialty stores and, when I can, farm stands. Nothing brings me inspiration faster than grabbing a good lookin' ingredient and building a menu around it. 

Entire food movements swing on this very basic principle, and you don't need to be a serious home cook to benefit from using it yourself. 

Next time you have the urge to create something in the kitchen, try starting with whatever item calls to you, and build and research what you'll do with it from there. With the internet at all of our fingertips, there's never been an easier time to get creative. Today's ingredient muse is in-season Figs, just now appearing on the scene at stores everywhere. The world of figs is a wide one, but we'll be using the well known Mission Fig variety. 

Beautifully ripe, Photo: NK 

With these beauties ready for prime time, I decided I'd turn them into a very simple yet flavorful salad using just a few ingredients. Peppery Arugula would be a great foil for the sweetness of the Figs. A mellow mix of Balsamic Vinegar,Olive Oil, and a bit of Dijon Mustard serves both as a marinade for the Figs and a light dressing to tie the greens together. Shaved Parmgiana curls provide the salty counterpoint. Let your figs sit for thirty minutes in the marinade, and from there, this 4-ingredient salad makes itself. Dress it just before serving and enjoy (and never forget to let the season inspire you!). 

Marinated Fig & Arugula Salad, Photo: NK 

Marinated Fig & Arugula Salad
Loosely adapted from Southern Living
Serves 4 

Ingredients:
1/4 Cup Extra Virgin Olive Oil 
3 Tablespoons Balsamic Vinegar
2 teaspoons Agave or Honey
1 teaspoon Grainy Dijon Mustard
A few pinches of Salt
A few pinches of Black Pepper
8 Ripe Figs, sliced in half (we opted for Mission Figs)  

1/8 Lb Parmigiana Cheese, shaved into curls 
5 Ounces Wild Arugula (Rocket), hand torn
1/4 Small Red Onion, very thinly sliced

Method:
1. Combine the first 6 ingredients in a medium bowl and mix well. Add the Figs, gently stir, and allow the Figs to sit in the Marinade 30 Minutes. 

2. In another bowl, combine the Arugula with the sliced Red Onion. When Marinating has finished, spoon out a 2 to 3 Tablespoons of the Marinade onto the Arugula. Toss slowly and add additional dressing as needed, taking care not to overdress salad and make it soggy.

3. To serve, plate the arugula down the middle of each bowl. Place 4 of the marinated figs on each portion or to the side of it. Finish with shavings of Parmigiana cheese and some extra Black Pepper. Serve immediately. 

Weekend Round Up - Memorial Day Grilling

Welcome to our Memorial Day weekend round up! I've been looking forward to sharing some of the edible highlights of what was a lovely family gathering. Our barbecue, by my husband's special request (it was his birthday so he was running the show!), was anchored by a main course of Sausage and Peppers (my mom makes this dish and it's absolutely delicious). With the meat spoken for, I decided to take the opportunity to indulge my ever-growing vegetable obsession. I knew exactly where I would look for inspiration - to one of my favorite Italian chefs, in this case, Mario Batali.

Grilled Vegetable Salad, Italian Style, Photo: NK

I am always inspired by the way Italians treat vegetables. They just seem to have a knack for making them shine without overpowering their natural merits in any way. Batali's cookbook, Italian Grill, is a perennial favorite in our house. We cook from it summer after summer, but I had yet to try his recipe for mixed vegetables on the grill enhanced with a bright, citrusy marinade.  

I hope you enjoy this colorfully eye-catching grilled platter of meatless delights. It makes a stunning presentation and an even better impression once you taste it. As Mario reminds us, choose vegetables that are in season, and feel free to mix and match based on what looks best to you! 

Mario Batali's Capri-Style Grilled Vegetable Platter 
Very slightly adapted from cookbook, Mario Batali's Italian Grill 

Serves 6

Prepping our veggie platter, Photo: NK

Ingredients: 
1/4 Cup Red Wine Vinegar
3 Garlic Cloves, Minced
1 teaspoon dried Oregano
1/2 teaspoon ground Cumin 
1 teaspoon dry Mustard
1 teaspoon Crushed Red Pepper Flakes 
1/2 Cup Extra Virgin Olive Oil
2 small Italian Eggplants, sliced into 1/2 inch thick rounds

Zest of one Orange, reserved. 

Juice of one Orange (optional Orange Rounds can be set aside for garnish)

1 large Yellow Pepper, cored, seeded, and cut into inch long slices 

12 Baby Zucchini, sliced half lengthwise or 4 small zucchini cut in quarters lengthwise

1 large or 2 small Red Onion, cut into wedges

1 small bunch Red Scallions, or regular Scallions (about 6-8), tops and bottoms trimmed

Small bunch very thin Asparagus, about 12-16 spears, tough ends cut off

Kosher Salt

12 large leaves of Basil, cut into think ribbons (chiffonade)

Method:
1. Place a large baking sheet on an outdoor grill and get it nice and hot (or indoors, use a grill pan or preferably a large smooth skillet atop two oven burners). 

2. Mix the marinade/vinaigrette! Combine Red Wine Vinegar, Garlic, Oregano, Cumin, Dry Mustard, Crushed Red Pepper, Olive Oil and the Orange Juice. Combine and set aside.  (Orange Zest will be reserved for garnish)

3. Brush Vegetables on both sides with the Vinaigrette and lay them on the baking sheets. You may need to grill in batches. Sprinkle the vegetables with Salt. Cook, turning once or twice, until just slightly charred. Keep an eye on the smaller veggies especially, as they may char quicker. Remove veggies as they are tender enough and cooked through.

Cook Times:
Eggplant will be 8-10 minutes, 
Yellow Pepper should be 10-12 minutes, 
Zucchini should take 6-8 minutes
Onions and Scallions should be about 4-6 minutes
Asparagus should grill for 5-7 minutes. 
Be sure to remove each vegetable as it is done.

To serve, arrange artfully on a large platter and sprinkle with extra Vinaigrette. Garnish with optional slices of Orange and sprinkle everywhere with Orange Zest. To finish, add your Basil ribbons and serve!! This is great warm or room temperature.

Caprese Salad with Nectarine & Buffalo Mozzarella, Photo: NK

Need a starter nibble?  Why not try my default plate of delectable Buffalo Mozzarella (or even Burrata--swoon!) with in season stone fruit (in this case, Nectarine) plus ribbons of Basil, and a drizzle of Olive Oil and Balsamic Reduction. To finish, just add a sprinkle of salt and pepper and you're good to go!








 
Now don't get me wrong, we do want to leave plenty of room for the meat on our barbie. Check out my mom's Sausage and Pepper masterpiece that we served along with my veggie platter. It was so good!

Sausage & Peppers by my mama, Photo: NK

Finally, a barbecue just ain't a barbeque without a refreshing cocktail to wash everything down. That's why we are declaring Paloma time! Learn a bit more about about the Paloma HERE. Now you may have noticed I am on a bit of a Grapefruit jag, so Palomas made with gorgeous, fresh-squeezed ruby red grapefruit seemed like a great idea. We serve ours Margarita-style with a salt rim. I am even gonna go out on a a limb and call it our official drink of summer 2014.  Here's the how-to below (to make it virgin, replace Tequila with Seltzer water in equal parts). 

Paloma-rita! Photo: NK

Paloma-Rita
Adapted from Drink Of The Week
Makes 1 Drink

Ingredients: 
2 Ounces of Tequila 
1 Ounce Lime Juice 
3 Ice Cubes
4.5 Ounces of fresh squeezed Ruby Red Grapefruit Juice
1 teaspoon Simple Syrup (make a batch in advance and store in fridge - learn how HERE) 
Kosher Salt/Coarse Salt
Lime Wedges

Method: 
Rim each glass with a Lime Wedge to moisten.
Pour Kosher Salt into a flat plate and invert the glass over it to create a salt rim. In a shaker, place a few cubes of ice, Tequila, Grapefruit Juice, Lime Juice and Simple Syrup. Give it a good shake and pour it into Margarita Glass. Garnish with Lime Wedge and serve.

There you have it, folks. A successful holiday barbecue for the books. We hope it'll help gain some inspiration for your next summer feast!

Soup's On! - Quick & Healthy Tomato Bisque

Quite a few of my fondest childhood memories were formed during the summers I spent with my best friend at camp. Pre-teens at the time,  it was one of the few chances we had to escape big city life to see how the country mice lived. With fun-filled days spent swimming in the lake, doing woodshop, playing tether ball, and enjoying the splendor of nature, what do you think I remember most vividly? Grilled cheese and tomato soup day at the cafeteria! Typical, huh? But this was no run of the mill lunch. The tomato soup was surprisingly good and came to our communal table piping hot in big silver kettles.  Grilled cheeses were stacked on their side and served in baskets ten at a time. What 12 year-old could resist?

Fast & Healthy Cream of Tomato Soup, Photo: NK

Today, we'll tackle the tomato soup portion of this fond food memory, with some minor adjustments for health. If you've got ten minutes, you can try it too! 

Cooking from scratch is the best way to know just what you are putting into your body. While most canned soups come packed with sodium and preservatives, it takes almost no time at all to prepare a simple, blended soup with much less of the naughty stuff but still plenty of taste. Just to be a bit decadent, we'll make today's tomato soup into a bisque using a touch of almond milk. You could certainly use dairy milk or even cream (if you like it more rich), but I figured this version may as well be vegan (unless you'd like to garnish it with a bit of grated parm as pictured below).

Enjoy!

Healthier Cream of Tomato Soup/Vegan Optional
2-3 Servings, or approximately 24 Ounces

Ingredients:
14.5 Ounce Can Organic Diced Tomatoes (we prefer Muir Glen brand)
8 large Basil Leaves plus more for garnish
1/2 a Sweet Yellow Onion, roughly chopped
3 Large Garlic Cloves 
2 Tablespoons Extra Virgin Olive Oil
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon Sugar 
3/4 Organic Vegetable Broth 
1/4 Cup Almond Milk or Dairy Milk if you prefer 
Grated Parmigiana Cheese (optional) 

Method:
Blend all ingredients in a food processor or blender until smooth. 
Pour soup into sauce pan and heat gently until fully warmed through. Taste for seasoning and add more salt and pepper if needed. Optionally garnish with grated Parmigiana Cheese.  
Enjoy!      
NOTE: I do not recommend freezing this soup as the consistency changes upon defrosting.   It's best served fresh! 

Asian-Inspired Meatless Monday - Fast Veggie Soba + Garlicky Greens

We may be omnivores here at Neurotic Kitchen but we sure talk a lot about Meatless Monday.  I mean it when I say that vegetables are truly among my favorite foods.  Just look at how I feel about the onion! I don't know about you but after a weekend of excess, a meatless meal always seems like a great idea. All the better if it happens to be flavor packed and incredibly easy. Today's Asian-Inspired Meatless Monday includes a fast-as-heck main course of healthy Soba Noodles with raw veggies and nuts, followed by a foolproof side dish of garlicky greens kissed with Asian flavors.  

A Raw Veggie Soba Noodle Dinner that comes together in minutes, Photo: NK

Both courses are also easily customized to your tastes and definitely lend themselves to your imagination. Master the method and the have a blast putting your own spin on things. With dinner ready in far less than a half hour, you'll have plenty of time to think up next time's new and exciting menu additions sans meat! Enjoy… 

Easy & Quick Raw Veggie Soba
Serves 3-4 

Noodle Ingredients:
8 Ounces Soba Noodles
1/3 Cup Slivered Almonds, toasted until golden
4 Scallions, slice 1/4 inch thick, both green and white parts
1 large Carrot, peeled and julienned or sliced into very thin coins then roughly chopped

Sauce Ingredients:
2 teaspoons Ground Ginger (or a Tablespoon fresh Ginger)
Zest of 1 Lime
2 Tablespoons Lime Juice
2 Tablespoons Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
5 Tablespoons Canola or Grapeseed Oil 
1 Tablespoon Soy Sauce (plus extra if desired)

Method:
1. Mix sauce ingredients together in a small bowl and set aside. 
2. Boil water for Soba Noodles. Once boiling, add noodles and cook for 4 minutes (they should remain al dente) before draining. 
3. Return drained noodles to pan and toss in Carrots, and Scallions and then combine everything together with sauce. Plate the Soba Noodles and top with Toasted Almonds. Serve with extra Soy Sauce on the side if desired. 

Next up, a delicious Asian veggie side that works with all types of greens and is ready in minutes. We like Bok Choy so we decide on that, but you could certainly use Chinese Broccoli, Chard, or even Mustard Greens. The sky's the limit and the results of this easy cooking method won't disappoint. Don't skimp on the Garlic either. I promise it's as tasty as it looks. 

Garlicky Boy Choy, Photo: NK

Garlicky Asian Greens 
Adapted from Auria's Malaysian Kitchen
Serves 3-4 as a light side dish

Ingredients:
1 Lb Baby Bok Choy (about 5 heads)
8 Cloves of Garlic, thinly sliced and then lightly chopped
3 Tablespoons Peanut or Canola Oil
3/4 Tablespoon Vietnamese Fish Sauce or Soy Sauce 
1 Tablespoon Rice Vinegar
Crushed Red Pepper to taste, optional

Method:
1. Slice the Baby Bok Choy lengthwise into thin strips. 
In boiling water, blanch the sliced Bok Choy until bright green, about 1 minute or more. Drain greens and set aside. 

2. In a medium saute pan or wok, heat the oil over high heat. Add the Garlic and lower the heat to medium. Stir Garlic constantly and move the pan about until Garlic becomes golden in color, about 2 minutes. Take great care that Garlic doesn't burn and become bitter. 

3. Now add the Fish Sauce, Rice Vinegar, and optional Crushed Red Pepper. Turn Heat off.

4. Plate the Bok Choy and pour the garlic and oil mixture over each portion. Serve warm and enjoy! 

Blender Bender - Chilled Avocado Lime Soup / Healthy Banana Ice Cream

Confession: I am obsessed with my new, high-powered Vitamix blender. It's seriously the kitchen tool I've been dreaming of for years. It's awesome, as in where have you been all my life awesome. While I promise not to turn Neurotic Kitchen into an all-blender recipe blog, I must indulge my urge to show you just a few of my favorite fast and friendly recipes. A side dish and dessert in under five minutes? It's all possible with the right appliance. 

Chilled Avocado & Lime Soup Served With Pork Chops with Latin Flavors, Photo: NK

We'll start with a bright, lime spiked Chilled Avocado Soup and finish with a super healthy solution to your nightly dessert craving - Banana Ice Cream. Both of today's recipes do not require an uber-powerful blender or food processor. Just your average countertop appliance will do. Let's roll:

Chilled Avocado & Lime Soup/Sopa Fria de Aguacate 
Adapted from Saveur.com 
Serves 3-4

Ingredients:
1 large, very ripe Avocado, pitted and roughly chopped 
2 large Jalapeños, pitted and sliced in half (2 will be medium spicy, use less to taste)
1/2 a Sweet Yellow Onion, roughly chopped
1/2 Cup Half & Half 
1 small vine ripened Tomato, roughly chopped 
2 Cups Vegetable Broth
1/4 Cup Lime Juice
1/4 -1/2 teaspoon of Salt, depending on your taste 
Black Pepper  

Method: 
Combine all ingredients together in blender or food processor. If you are using a Vitamix or other high powered blender, you only need to blend for 30-45 seconds, or until smooth. Blending any longer will end up whipping the mixture into more of a cream texture. Chill well and enjoy!

Blender Magic: Healthy Banana Chocolate Chip Soft Serve, Photo: NK

Healthy Banana Chocolate Chip Soft Serve Ice Cream
1 large or 2 small servings

Ingredients:
2 Large Bananas, cut into chunks and frozen solid
2 Tablespoon regular or Vegan Chocolate Chips - we prefer bittersweet
1 Tablespoon Almond Milk, Dairy Milk, or Cream

Method:
In a high powered blender or food processor, blend the Bananas, Almond Milk, and 1 tablespoon of the chocolate chips until smooth. (For Vitamix blenders, use the high setting and be sure to employ the tamping instrument if needed to press the mixture down in between blending - blend in 30 second increments until processed - should take about 1.5 minutes). Top with remaining chips and serve immediately! Feel free to get creative with mix-ins. Hint: A Thin Mint or two mixed in is never a bad idea! 

One Very Special Onion - Grilled Vidalia Onions with Gorgonzola

He's smelly and sometimes he makes you cry. No, I'm not talking about a bad boyfriend, I'm talking about an under appreciated and under loved veggie that I hold dear - The Onion. For me, onions of all kinds are a thing of beauty. 

My Grandma, "Mima" Brooklyn, NY, Circa 1940

I love them raw and crunchy, spicy or mild, cooked, grilled, or caramelized. Whenever I'm preparing a salad, it's honestly hard for me not to nibble on a few slices of raw onion along the way. There's just something about a vegetable that bites back that I can't resist. I do grant that uncooked onions aren't the most ideal snack for social interaction, and though I contend they stand on their own or with minimal enhancement beautifully, not everyone agrees. 

Taxonomically speaking, onions belong to the Allium Family, a group that also includes shallots, scallions, garlic, chives and leeks (not to mention our other favorite, ramps). The many health benefits  that allium vegetables offer should also not go unmentioned. Still, if I were to play favorites with onions specifically, Georgia's one and only Vidalia Onion variety would be my choice. Sweet and exceptionally mild, vidalias were always my Mima's favorite (and she was the original kitchenista). I know she passed her vidalia onion passion to me - she used to say they were so sweet you could eat them like an apple! Now I think that was a bit of hyperbole on my grandmother's part, but still, she sold me on the joys of this very special onion. Today, I'd like to celebrate my love for this veggie by showing you a somewhat minimalist approach to enjoying its wonders. Serve Grilled Vidalia Onions with Gorgonzola and Balsamic Glaze alongside any protein, even on top of a burger!  I believe this simple accompaniment will convert even the most stubborn onion hater. These sweet and savory grilled onions cook well atop an indoor grill pan, but also make a perfectly elegant grillable side  for your next outdoor barbecue too. Best of all, this recipe is as easy and tasty as they come. Enjoy!

Grilled Vidalia Onions with Gorgonzola & Balsamic Glaze, Photo: NK

Grilled Vidalia Onions With Gorgonzola & Balsamic Glaze
Makes 4 Servings, 1 Onion Slice Per Person

Ingredients:  
1/3 Cup Crumbled Gorgonzola Cheese (we used Gorgonzola Dolce, which is milder)
1 Large Vidalia Onion sliced into 1/2 inch rounds - you should get about 4 rounds from it
Balsamic Vinegar, Balsamic Reduction, or store-bought Balsamic Glaze
Extra Virgin Olive Oil 
Coarse Salt and Pepper

Method:
1. Preheat the broiler. 
On your stovetop, heat an ovenproof grill pan (or outdoor grill) for about 3 to 4 minutes over medium flame. Liberally brush both sides of the Onion rounds with Olive Oil. 

2. Place Onions on the grill pan and allow to cook for 2-3 minutes per side, onions become more golden, and grill marks appear. The onions should be softer but not still somewhat firm. Season the tops of the onions with a sprinkle of salt and pepper, then turn off the flame. 

3. A few minutes before you are ready to eat, sprinkle crumbled gorgonzola over each onion round and place grill pan under the broiler. Broil for 2 to 2.5 minutes or more, until cheese has fully softened and onions have browned a bit more. Remove from broiler, drizzle with Balsamic and serve! So yummy… 

Note: This recipe can be easily adapted to the outdoor grill in summer. Just cook a bit longer so cheese softens and skip the broiler portion if you don't have the time or inclination. Your cheese may not soften as well but this elegant veggie side will be just as tasty!