Meatless Monday (De Mayo) - Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca

Grape Tomato Salsa Fresca - easy, light & fast! Photo: NK

Sluggish Monday or not, you probably know by now that in our house, we'd never let Cinco De Mayo pass unnoticed (do take a look back at our 2012 and 2013 Mexican-inspired food celebrations). 

We're skipping the margaritas this year (let's call it our half-hearted attempt to behave like model citizens a few weekdays), and streamlining recipe prep work more than usual because, well, after a weekend, it takes us a bit more effort to get in the swing of things. 

Still, we're in a celebratory mood for a few reasons, one of which being that just last week, Neurotic Kitchen took great pleasure in receiving the official seal of approval from MeatlessMonday.com. This wonderful internet destination for all things meatless noticed our frequent participation in the eponymous movement, and for that, we're grateful. Needless to say, we're even more eager to continue to support this important health initiative and will look forward to creating many more Meatless Monday dishes to share with you. So today's question was, could Cinco De Mayo be yummy minus meat? The answer - a resounding si! 

Easy Veggie Quesadillas With Grape Tomato Salsa Fresca, Photo: NK

To achieve our meatless mission, we whipped up a fast and super light salsa fresca to go with simple (just 5 ingredients) yet delicious veggie quesadillas made with a quick black bean mash, avocado, and baby spinach. Some melty white cheddar seals this tasty, handheld package up in no time flat. We tried to keep our ingredients as wholesome and clean as possible, and you'll find this dish to be kid friendly too. We hope you enjoy! 

Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca
Adapted from Epicurious
Serves 4 - about 3 slices of quesadilla each

Ingredients:
For the Quesadillas:
15 Ounce Can Organic Black Beans, rinsed well and drained
1 teaspoon Cholula or similar vinegary hot sauce
1 Avocado, cut into thin slices
About 2-3 Ounces Baby Spinach (we like to buy pre-washed for ease of use)
1 Cup Light (low fat) White Cheddar, grated, or similar cheese
4 Large 10-inch Whole WheatTortillas or Wraps (like La Tortilla Factory 100 calorie wraps)
Sliced Jalapeños - optional

For the Salsa Fresca:
1/4 Cup Chopped Cilantro, plus more sprigs for garnish
About 2 Cups Organic Grape Tomatoes, sliced into thirds or fourths
1.5 teaspoons fresh Lime Juice 
1/4 cup chopped Red Onion
1/4 teaspoon Cumin
1/4 teaspoon Salt 

Method:
1. Mix up the Salsa Fresca ingredients in a medium bowl. Toss well and set aside.

Assembling the Quesadillas, Photo: NK 

2. Prepare the black bean mash by pouring beans into a medium bowl and adding the hot sauce. Now lightly mash them with a large spoon. They should be somewhere in between smooth and chunky. Mix well. (NOTE- if you omit the hot sauce for any reason you must remember to season the black bean mash with some salt. The hot sauce places a significant role in imparting more flavor to the beans).

3. Heat a large skillet or grill pan over medium high heat. To assemble the Quesadillas, lay out 4 tortillas on a clean surface. Spread each tortilla with one quarter of the black bean mixture (don't spread beans all the way to the edge or they will spill out), then add 1/4 of the avocado slices to each tortilla. Now add a handful of spinach leaves to each tortilla, and finish with about 4 tablespoons of grated cheese per quesadilla. 

4. Fold quesadillas carefully in half and apply some pressure with your hands. Cook them 2 by 2 on the hot skillet (or more at a time if you have room) allowing them to grill on each side for 2-3 minutes before flipping. The quesadillas should brown nicely but not burn (some grill marks will appear as well). Press them down with a spatula to help the cheese melt and seal. Remove quesadillas to a cutting board and allow to cool slightly. Slice into 3 triangles a piece using a serrated knife and plate. Serve with Salsa Fresca, sprigs of cilantro, a sprinkling of sliced jalapeños and, of course, extra hot sauce. Enjoy! 

A Taste Of Spring - Clams + Grilled Scallions & Sungold Tomatoes

Spring's been here awhile now but only just recently has the weather gotten the memo. This week marked the first time in the longest that I could venture out without a jacket, and I can't tell you how happy that makes me. Besides that, the bounty of beautiful produce is yet another thing that makes me beam about the season. 

Spring Produce, Photo: NK 

So what should we make to celebrate these warmer days? How about a delightfully easy appetizer using two of my favorite things - Clams (check my other favorite clam recipes here and here) and super sweet and delicious Sungold Tomatoes. We've paid homage to these these orangey beauties before. 

Because Sungolds aren't quite at peak ripeness yet (they're best in mid summer) we'll tease out their natural sugar by blistering them in a very hot pan. To add some interest to this dish, we'll toss in  scallions that have been lightly charred to bring in a smokey element. Adding a splash of light beer to encourage an even tastier clam broth pulls this easy appetizer together - and as you'd expect from us, it's all done in under 20 minutes. As an entree, we opted to round things out with a simple entree of grilled Arctic Char, which was the perfect accompaniment. 

Gorgeous Arctic Char, Photo: NK 

Beer Steamed Clams With Grilled Scallions & Sungold Tomatoes

Serves 2 as a hearty appetizer

Grilled Scallions, Photo: NK

Ingredients:

About 16 Small Littleneck Clams, well scrubbed

About 6 whole Scallions

About 12 Sungold Tomatoes or other ripe Cherry Tomatoes

2 large cloves Garlic, crushed

1 Tablespoon Olive Oil plus more for brushing the Scallions

1/2 Cup Wheat Beer or other light Beer 

Salt

Pepper
Chopped Chives for serving, optional

Crusty Bread for serving, optional 

Method:

1. Brush Scallions with Olive Oil and lay on a preheated grill or grill pan for a few minutes on each side until Scallions soften and char marks form. Remove Scallions to a cutting board and sprinkle with a bit of Salt and Pepper. Once they cool, slice them into 1-inch pieces. 

2. In a medium skillet, warm a Tablespoon of Olive Oil over medium heat, add the Garlic, and sauté for a minute or two until Garlic takes on some color. Lower the flame to medium low and add the Sungold Tomatoes. Cook until they soften and the skins blister, about 5 minutes, tossing occasionally. Sprinkle lightly with Salt. Turn off the flame and add Scallions to the skillet. Toss. 

3. Meanwhile, place beer in a deep pot and bring it to a bubble over medium heat. Add Clams and cover the pot. Allow them to steam for 4 minutes before checking on them. Watch as Clams open one by one and remove them right away with tongs to the serving dish. Give them a stir now and then. They should all open by about 8 minutes or so. Discard any that do not open. 

4. To serve, plate Clams and pour broth over them. Add the Scallion and Sungold mixture on top, and sprinkle with additional Black Pepper. Garnish with a few chopped raw Chives if you like. Serve with crusty bread to soak up the broth. 

Let's eat! 

Clams Steamed in Beer with Grilled Scallions & Sungold Tomatoes, Photo: NK 

A Family Affair - Potluck Easter

They say that many hands make light work. "They" would be right. With the weather steadily warming and the first buds appearing on the trees, the mood seemed right for a more casual and stress-free Easter holiday - a celebration requiring less fuss in the kitchen, and leaving more time for enjoying the outdoors. When you're looking to keep it simple, a potluck holiday is a great solution. I hope you enjoy our Easter 2014 recap. A good time (and a great meal) was had by all!

To start, a light and springy appetizer platter that we enjoyed al fresco:

Crostini with Fresh Ricotta, Sautéed & Fresh Ramps, and Pistachios
Photo: NK

Now for the How To:

Spring Crostini, Photo NK

Spring Crostini Platter
Serves 6 as a light appetizer

1 good quality crusty Baguette:
Slice it into 1/3 inch thick slices, brush with Olive Oil and a sprinkle of Coarse Salt and grill until some char marks appear. 

1 bunch of Ramps: 
Half of them chopped into 1/2 in pieces and sautéed in a little bit of olive oil before being finished with a sprinkle of salt. Slice some of the remainder of the uncooked ramps into 1/4 inch pieces, and set aside several whole ramps for a beautiful, edible garnish.

8 Oz fine quality homemade or store-bought Ricotta Cheese 
(we chose the amazing whole milk Ricotta Salvatore BKLYN via Freshdirect. (It's Martha Stewart's favorite!) Drizzle the Ricotta with Olive Oil and sprinkle with Coarse Salt and some Black Pepper.

Finely Chopped Pistachios 
Fresh Grated Parmigiana Cheese Curls
Fine Quality Fig Balsamic Vinegar or Balsamic Reduction
Honey or Truffle Honey 

To Serve: simply put it all together and let your guests assemble their own crostini! It's helpful to show a few example toasts to get them started. Voila!

Let's move on to the big Easter Feast:

All hands on deck for a delicious Easter feast, Photo: NK

Potluck Easter "Credits" & Recipes 

Ina Garten's Roasted Fennel with Parmesan, center front - by yours truly.  Recipe HERE
Minted Peas, middle (cooked with a bit of mint jelly & a dollop of salted butter),by mom.
Mashed Turnips, center left, heated with butter & some cinnamon, from Southland
Cranberry, bottom right - straight from the can, baby. 
Waldorf Salad, top left, delicious, crunchy & refreshing - by my mom-in-law. Recipe HERE
Stuffed Pork Loin with Cheese & Herbs, top right, from La Torre Pork Store of Brooklyn,cooked by mom.
Apple Sauce, top right, from the jar. 
Stuffing with Sausage, Pecans, and Green Apples, middle top, by mom. 
Creamy Horseradish Potato Salad, top left, by my sis-in-law. Recipe HERE

Bunny Cake & Easter Bread, Photo: NK

Potluck Easter may have been comparatively easy, but there was one of us who did do some majorly involved baking and prep work, and boy did it pay off. 

My sister-in-law Marjie's long awaited and UBER adorable "Bunny Butt Cake" made for the the most wonderfully whimsical and tasty dessert. Because sometimes, you're just in the mood for an adorable rabbit tush on your table. How cute is this cake?? Click HERE for the Betty Crocker Recipe. A clever and perfect execution resulted in a cake that went along great with the Italian Easter Bread that my mom-in-law brought us.

Thanks again to everyone for a great meal.



Until next year!

Eat The Season - Ramps, Three Ways

Thus begins Neurotic Kitchen's Third Annual Ramp post. Be sure to relive our other ramp adventures HERE, HERE, and HERE. Thanks in part to their short season once per year, these deliciously garlicky wild leeks enjoy some major hype. This also means you've got to grab up your ramps as soon as they hit the green markets (often in the middle of April). They're around for just four to six weeks so we made sure to get cooking right away. The result? Three meals using ramps and one very happy week.

Lemony Ramp Pasta With Rock Shrimp & Fried Capers, Photo: NK 

To start, we whipped up some Ramp Pizza. To make it, simply prep your homemade pizza and chop a few ramps (white and green parts) into half inch pieces. Sprinkle on top of your sauce and cheese and bake. Easy enough, right? If you'd like to get a bit more daring (but still prep dinner in under a half hour) we're sharing two easy ramp recipes for you to enjoy! As a rule, use versatile ramps wherever you might choose scallions or leeks, and you'll be a ramp believer before you know it. Enjoy!

Lemony Ramp Pasta With Rock Shrimp & Fried Capers

Inspired by Giada de Laurentiis

Serves 2-3 as an entree 

Ingredients: 

1/2 Pound Spaghetti

1/4 Cup Extra Virgin Olive Oil (plus an additional Tablespoon)

2 Tablespoons Capers, well rinsed and patted very dry

A bunch of about 12 Ramps, cleaned and sliced into 1/2 inch slices (white & green parts) +1 to 2 Ramp Greens cut into ribbons for an optional garnish (chiffonade)

1/2 Pound cleaned Wild Rock Shrimp (or regular Shrimp sliced into 1.2 inch pieces)

3 Heaping Tablespoons of freshly grated Parmigiana Cheese

Zest of 1 Large Lemon (organic if possible)

2 Tablespoons fresh Lemon Juice

Salt and Pepper

Method:

1. For the Spaghetti, set a large pot of salted water to boil. 

2. In a medium skillet over medium-low heat, warm the Olive Oil a minute or so until it is shimmering. Add the Capers (be careful because they may spit) and fry for about 2-3 minutes until browned (but not burnt) and crisp. Remove Capers with a slotted spoon and set aside to drain on paper towel. 

3. Allow remaining oil to cool a minute before pouring into a heat-proof metal or ceramic bowl. Add the Lemon Zest and Lemon Juice to the bowl and stir. Set aside. 

4. Once water is boiling, prepare Spaghetti according to package instructions (al dente please :)).

5. Add another Tablespoon or so of Olive Oil to the skillet you used for the capers. Heat oil over medium-low heat. Add the Whites of the Ramps and cook, stirring for one minute. Now add the green parts of the Ramps and cook, stirring another 2-3 minutes. Move the ramps to one of the skillet and add the Rock Shrimp. Allow to cook untouched for 2 minutes, then flip them and let them cook another minute or so until opaque and cooked through. 

6. Once Spaghetti is finished, drain and return it to the pot. Add the Ramps and Shrimp Mixture to the Spaghetti, and then toss in the Lemon and Oil Mixture. Toss for a full minute. Add the Parmigiana Cheese and toss again. Taste for seasoning and add a tiny bit of Salt if needed (the Capers will provide salt as well) and Black Pepper. Plate the Pasta and top with equal portions of Fried Capers. Serve immediately and enjoy!

Next up - our rampy answer to fried rice - also starring Mr. NK's favorite - bacon. Thanks to my religious use of instant rice (I have limited patience, as you know), this meal comes together in fifteen minutes! I'd also call this a pretty casual recipe so I'll be presenting it as such. Use your imagination and add or subtract as you see fit.

Fried Brown Rice Bowl With Cucumber, Ramps & Bacon, Photo: NK 

Fried Brown Rice Bowl With Cucumber, Ramps & Bacon

Inspired by Food & Wine Magazine

Serves 2  

Ingredients: 

1 Medium Unwaxed Cucumber, well scrubbed and cut into thin slices (peeling optional)

16 ounces pre-cooked Brown Rice (we use Uncle Ben's Microwaveable Ready Rice - fast!)

6 Slices Organic Bacon, cut into 1/2 inch pieces

About 8 Ramps, White and Green Parts sliced into 1/4 inch pieces

1 Dried Red Chili, sliced

Sriracha

Black Sesame Seeds

Salt

Method:

1. In a large, heavy skillet (we used cast iron), cook the Bacon slices until crispy but not burnt - about 4 to 5 minutes. Remove Bacon to drain, reserving the fat in the pan. 

2. Pour off all but about 3 Tablespoons of the Bacon Fat. Add the Ramps and cook over medium heat, stirring, for about 2 to 3 minutes. Add the sliced Chile and Cucumber Slices. Toss until Cucumber softens a bit, about another 1 minute. Add the Brown Rice to the skillet and continue to toss over medium heat for about 2 minutes. Add some Sriracha to taste and toss again. You may need a bit of extra Salt and Pepper but you can decide that once you incorporate the already salty Bacon.

3. To Serve - plate the Rice, Ramp and Cucumber Mixture.  Top with portions of crispy Bacon and a good sprinkle of Black Sesame Seeds. If you have fresh Ramps left over use one or two for a nice green garnish. Serve with extra Sriracha and enjoy! Note: If you'd like to make this more of a true fried rice crack an egg into it before adding the bacon and stir until it has incorporated and fully cooked.