Come Together & Quinoa-Cheddar Cakes

What’s going on? We are plagued by division. Forget dog eat dog; we live in a world of dog people versus cat people. The simplest of nonissues spark controversy with #whiteandgold versus #blueandblack, Facebook versus Twitter and Superman versus Batman. Not to mention, the more significant debates of stay-at-home versus working moms, Coke versus Pepsi, skins versus shirts, this versus that and on and on. It’s exhausting.

Not only exhausting but (and I’m speculating here) it’s hardly worth it. White-gold-blue-black, it’s only a dress. As for the Facebook and Twitter question, well, think for a minute. Whether its 400 or 4,000 or 4,000,000, the vast majority of your contacts are not friends and they are definitely not your followers. Unless of course, you are some kind of cult leader. If that’s the case, I guess you do have followers. Whoa, that’s a bit scary.

Anyway, life is complicated. Issues can rarely be dumbed down to either or. Unless someone’s asking about dinner at a wedding reception, then it works. By the way, take the chicken. The beef is always well done as in overcooked and tough as shoe leather. Okay, lets get back to more complicated choices and debates.

The Man of Steel can fly which is incredibly special and pretty wonderful, especially if you live somewhere with a lot of traffic. On the other hand, Batman has lots of cool toys and is a millionaire. However, he is a brooding type of guy and never seems too happy. You could ask, why have a bunch of cool toys if they don’t make you happy? Wouldn’t it be better to fly around and leap tall buildings? Not to digress but have you ever noticed that invisibility is an exceedingly rare super power? More than complicated, that one is just creepy.

Anyway, I guess if pushed to choose, I’d lean towards Superman. However, in the grand scheme of things – the debate is not worth a big or even a small blowup. Surely, you wouldn’t risk a longtime friend or the close relationship with your sister, brother, uncle or whoever over Clark Kent and Bruce Wayne.

Cuddle your cat or sing with your parakeet. Enjoy that Pepsi, Mountain Dew or Dr. Pepper. Play rugby with or without a shirt. Post your photos on Instagram and Tweet to your heart’s content. It’s okay by me. Except for mean Tweets, even if I don’t see them, it would make me sad to think you might be so inclined.

When it gets right down to it; we’re more alike than different. Most of us want the same things out of life. We want to be warm, safe and loved. We’d like to have enough food to keep us going and good health. We’d like to be happy. While we all have different definitions of luxury, I’m betting we’d all like to indulge in an extravagance now and then.

Not convinced? Here’s one undeniable truth that ties us together – we all put our socks on before our shoes. Spike heels, mukluks or sneakers; silky stocking or wooly socks, the order is undeniable. It links us through time and space. Unless you don’t wear socks or shoes or both. If that’s the case, you probably still put your pants on one leg at a time.

A toast to a lot less partisanship and a lot more kindness and understanding. Bon appétit!

Quinoa-Cheddar Cakes
Appetizer, side dish or main, these little cakes are delicious and have a nice crunch. Serve them with a dab of guacamole and salsa or sprinkle with cilantro and finely chopped red bell pepper. Enjoy!
Makes about 16 regular cakes

1 cup quinoa
Sea salt and freshly ground pepper
4-5 scallions, finely chopped
3-4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon cumin
1/4 teaspoon smoked paprika
5 large eggs
1-2 teaspoons hot pepper sauce
1 cup (about 4 ounces) grated cheddar cheese
Olive oil
Garnish: your favorite salsa and/or guacamole or cilantro and finely chopped red bell pepper

Cook the quinoa until tender according to package directions.

While the quinoa cooks, put the scallions, garlic, herbs and spices in a large bowl, season with salt and pepper and toss to combine. Add the hot quinoa to the scallions and stir to combine. Cool to room temperature.

Preheat the oven to 170 degrees.

Put the eggs and pepper sauce in a bowl and whisk until smooth. Add the eggs to the quinoa and stir to combine. Add the cheese and toss to combine. Let the mixture sit for about 15 minutes or cover and refrigerate until ready to cook.

Lightly coat a large, heavy skillet with olive oil and heat over medium. Working in batches, add dollops of quinoa to the pan and flatten into pancakes. (A 1/4-1/3 cup ice cream scoop works well. A mini scoop is good for hors d’oeuvres.)

Fry the pancakes for 5-8 minutes per side or until lightly browned and cooked through.

Remove the cakes from the pan and drain on paper towels. Transfer the cakes to an ovenproof platter to keep warm in the oven and continue with the next batch.

Serve immediately with your favorite salsa, guacamole or a sprinkle of cilantro and finely chopped red bell pepper.

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One Year Ago – Roasted Carrot Salad
Two Years Ago – Irish Lamb Stew
Three Years Ago – Roasted Parsnips with Rosemary
Four Years Ago – Not-Really-Irish and Not-Really-French Potato Gratin
Five Years Ago – Zucchini Pancakes
Six Years Ago – Traditional Irish Soda Bread
Seven Three Years Ago – Moroccan Chicken with Preserved Lemons
Eight Years Ago – Grilled Strip Steak with Gorgonzola Sauce
Nine Years Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Ten Years Ago – Fettuccine with Classic Bolognese Sauce

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your thoughts? Can you suggest one action – large or small – to help bring us together? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

 

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A Cooking Marathon & Roasted Cauliflower-Cheddar Soup

What a strange winter it has been? Well, strange so far, it ain’t over yet. Yes, we New Englanders like to joke about snowsuits at Halloween. However, what we don’t tell the rest of the world, the snow rarely piles up and it usually melts within a day, maybe two. This year the snow held off until November but it kept coming and coming and coming. Kept coming until December which was unusually warm and rainy instead of snowy.

Now, what will the rest of the winter bring us? Mercifully, January has not given us a whole lot of it’s typical frozen tundra-type temperatures. That said, it could be me but, so far at least, it feels like the month has brought way too many cloudy days. Sure, we’ve had some sun and a couple of real, plowable storms but, mostly, we’ve been plagued with gray skies and what I call nuisance snow.

Since I’m a skier, you might wonder how I could consider any snow a nuisance. Let me explain. Nuisance snow is that inch of fluffy white stuff. It comes with a miserable dampness that makes it feel colder than the actual temperature. Furthermore, that skim of snow is quickly beaten into the pavement and is as slick as ice. In other words, it’s both uncomfortable and an accident waiting to happen.

But when the going gets rough, the tough get cooking! And when it’s really rough, it’s time for a cooking marathon.

Take for instance the other day. I was headed to the supermarket for a gallon of milk. That’s all I really needed. It was snowing so it was slowing going up the hill. As I inched my way to town, a whole bunch of tasty would-be recipes began floating around head. By the time I pulled into the snowy parking lot, I had a list a mile long. In the less than ten minute drive, I developed a hankering for both eggplant and cauliflower. I was betwixt and between curry, an over-indulgent Greek casserole and New England style soup.

Lucky for me, eggplant was on sale and the cauliflower was a beautiful, creamy white. No need to choose, I bought them both plus some greens, a couple of onions and garlic. I remembered the cilantro for curry but forgot the ginger root. And oops, the cheddar for the cauliflower soup. It’s tough to keep track when you shop without a list. A second trip to the supermarket and I was ready to spend a few afternoons in the kitchen.

Here’s how these marathons usually work. First, I get two or three interesting dishes or ideas stuck in my head. Then, I buy too much food. Next, I mull over ingredients and spices and whether to roast, braise, sauté or simmer. More often than not, it’s usually a combination.

At some point, the mulling stops and chopping begins. For the next few days, usually a weekend, I’ll cook enough to feed an army of foodies. As I put things together, I scribble out the list of ingredients and make notes of temperatures and timings. That’s one of the challenges of sharing recipes. You have to write them down.

On the other hand, the best part is inviting guinea pigs over to sample the results. Of course, they generally have to put up with a mini photoshoot. I like to photograph new recipes. Plus, not every dish is a brilliant success. Hopefully, the wine and company make up for any flops.

Wishing you a delicious 2019, stay warm and bon appétit!

Roasted Cauliflower-Cheddar Soup
What could be better than soup on a cold winter evening. Roasting the vegetables gives this soup a rich, deep flavor. Enjoy!
Serves 8

About 1 1/2 pounds cauliflower, trimmed and broken into florets
1-2 red potatoes, about 8 ounces, peeled and quartered
2 carrots, peeled and chopped
3 celery stalks, cut in thirds
1 large onion, cut in eighths
Olive oil
Apple cider vinegar
1 teaspoon thyme
Kosher salt and freshly ground pepper to taste
8-12 cups chicken or vegetable stock or broth
1 cup half and half (optional)
1 bay leaf
About 6 ounces sharp white cheddar cheese, grated
Garnish: fresh chopped chives

Preheat the oven to 375 degrees.

Put the vegetables in a large roasting pan, drizzle with enough equal parts olive oil and vinegar to lightly coat, sprinkle with thyme and season with salt and pepper. Toss to combine and coat.

Stirring and tossing 2-3 times, roast at 375 for about 30 minutes. Add 4 cups of stock, reduce the heat to 350 degrees and return to the oven for 15 minutes or until all the vegetables are tender. Remove from the oven and cool for about 30 minutes.

Working in batches, puree the vegetables with a little stock in a blender or food processor until smooth.

Put the cauliflower puree into a soup pot, add the remaining stock and bay leaf and place on the stovetop. Bring to a simmer over medium heat, reduce to low and simmer for 15 minutes. Stir in the half and half and cheddar and reheat to steaming.

If you have the time, cool to room temperature, cover and refrigerate for several hours or overnight. Reheat on medium low.

To serve: ladle the soup into bowls or mugs, garnish with chives and serve.

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One Year Ago – Dandan Noodles
Two Years Ago – Sweet Potato & Red Lentil Soup
Three Years Ago – Tomato Soup
Four Years Ago – Savory Galette with Spinach, Mushrooms & Manchego
Five Years Ago – Mac & Cheese with Roasted Broccoli & Sun-dried Tomatoes
Six Years Ago – Red Bean Chili with Pork & Butternut Squash
Seven Years Ago – Piri Piri Prawns
Eight Years Ago – French Lentil Soup
Nine Years Ago – Spicy Chicken (or Turkey) Noodle Soup
Ten Years Ago – My Favorite Chili

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your favorite dishes to cook up on a cold winter day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Build a Grain Bowl & Grain Bowls with Quinoa, Black Beans & Sweet Potato

It’s been a rough couple of weeks. If possible the chasm between the tribes of our divided nation seems wider and deeper than ever. So many of us are fraught with anger, disappointment, sadness or some combination of any and all. Long-buried, fright-filled memories have resurfaced for some. While others see threats, real and imagined, and meet them with vicious counter attacks.

Sure, from time to time, faint signs give us cause for optimism. We feel a glimmer of relief for a minute or a day, sometimes even two. Until those hopes are dashed and, once again, cooperation seems impossible. With a seemingly endless supply of acrimony, I can’t help but wonder – is it even possible to find peaceful compromise?

How about instead of arguing, we reach out and share something? Nothing political mind you, instead share something personal – a favorite song, a recipe or a hug. Or do something together. Go see a movie, have dinner afterwards and talk about it. Take a hike and enjoy the foliage. Sit and knit for an hour. Brew up a pot of tea while you’re at it.

If you’re like me, you’ll be tempted to cook together. Think of it as kitchen detente. Cooler weather builds up an appetite for comfort food. What could be more soothing to a strained relationship than the delicious smells of roasting vegetables or simmering soup.

I’d like to suggest you declare peace over a grain bowl. Packed with your favorite vegetables and grains, these bowls are deliciously healthy. There is no right or wrong (or left) and the combinations are endless. In addition, they are a very good for using up leftovers.

So, how do you build a grain bowl. That’s easy – start with a layer of grain, add vegetables, a little protein and a garnish or two. A little too vague. Okay, here’s more:

1. Pick a theme. Perhaps it’s a good night for Asian bowls, Tex-Mex or Mediterranean.

2. Pick a grain. The possibilities are endless. Fragrant basmati rice will be delicious with an Asian-inspired dinner. Quinoa is perfect for strong flavors from the Caribbean or Middle East. Try polenta for a Mediterranean feast.

3. Pick your toppings. This can be as easy as what leftovers are in the refrigerator or what’s on special at the supermarket. Grain bowls are a tasty alternative for meatless Mondays and are just as good with meat, fish and poultry. Either way, be sure to go heavy on the vegetables.

4. Finish with a flavorful garnish or two. This is your chance to add fresh herbs and a little crunch.

Gather friends in the kitchen, split the tasks and build the bowls. Before you know it, dinner will be ready. We’re not talking miracles here. A grain bowl won’t deliver world peace but it might patch up a frayed friendship.

Here’s to peace and kindness. Bon appétit!

Grain Bowls with Quinoa, Black Beans & Sweet Potato
With ingredients from South and Central America, these bowls are packed with flavor. Enjoy!
Serves 8

1 1/2-2 pounds sweet potato, peeled and cut in bite-sized pieces
Olive oil
Apple cider vinegar
Pureed chipotle in adobo*
Kosher salt and freshly ground pepper
2 cups quinoa
1 bay leaf
3-4 sprigs thyme
4-5 cups vegetable or chicken broth
1 onion, finely chopped
1 yellow or red bell pepper, finely chopped
1 teaspoon cumin
3 cloves garlic, minced
3 1/2-4 cups cooked black beans*, rinsed and drained
Crumbled queso or feta
Toasted pumpkin seeds
Fresh chopped cilantro
Lime wedges

Prepare the sweet potato: Preheat the oven to 375 degrees. Put 1-2 tablespoons each olive oil and vinegar in a bowl, add 1 teaspoon or to taste chipotle puree and whisk to combine. Add the sweet potato, toss to coat, season with salt and pepper and toss again. Spread the sweet potato on a baking sheet in a single layer and roast at 375 degrees until tender, about 30 minutes.

Prepare the quinoa: Put the quinoa in a fine mesh sieve and rinse well with cold water. Put the quinoa, bay leaf and thyme in a saucepan, add 3 cups broth and bring to a boil. Reduce the heat to low, cover and, adding more broth if necessary, cook for about 20 minutes or until the quinoa is tender.

Prepare the black beans: Heat a little olive oil in a large saucepan over medium-high heat. Add the onion, bell pepper, cumin and 1 teaspoon (or taste) chipotle puree, season with salt and pepper and sauté until the onion is translucent. Add the garlic and cook for 1-2 minutes more. Stir in the black beans and 1 cup broth and bring to a simmer. Reduce the heat to low and simmer until the quinoa and sweet potato are ready.

Put it all together and serve: Spoon the quinoa into individual bowls, add a layer of beans, top with sweet potato, sprinkle with crumbled queso, pumpkin seeds and cilantro and serve with lime wedges.

* About 12 ounces dried blacks cooked according to package directions or 2-3 (14-15 ounce) cans of black beans.

* Take a can of chipotle peppers in adobo sauce and toss them, sauce and all, in a small food processor. Process until smooth and transfer to a clean glass jar. Store the chipotle purée in the refrigerator and use as needed.

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One Year Ago – Mediterranean Meatballs with Couscous
Two Years Ago – Pumpkin Chili with Turkey & Black Beans
Three Years Ago – Ravioli with Roasted Butternut Squash
Four Years Ago – Hearty White Bean & Tomato Soup
Five Years Ago – Cherry-Pistachio Biscotti
Six Years Ago – Tagliatelle alla Carbonara
Seven Years Ago – Carbonnade á la Flamande – Beer Braised Beef & Onions
Eight Years Ago – Braised Beef Bourguignon
Nine Years Ago – Pumpkin Cupcakes
Ten Years Ago – Roasted Butternut Squash Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

With whom would you like to cook? My nieces – yes, that’s them in the photo with me and my dad – are my favorite sous chefs. Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Autumn – A Season of Renewal & Resolutions & Pasta with Grilled Zucchini, Tomatoes & Feta

This past Saturday marked the autumnal equinox. If you’ve forgotten what that means, well, day and night are each about twelve hours long. For the next few months, with each passing day, the sun will be a little slower to rise and quicker to set. Don’t let the end of summer get you all mopey. The fall is beyond beautiful in New Hampshire.

Most mornings, an enigmatic mist shrouds the lake. On their way south for the winter, geese squawk overhead. The highways and byways become increasingly colorful. Most days, you’ll want to grab a sweater before heading out the door but you can usually shed it by lunch. Speaking of lunch (as well as breakfast, dinner, coffee, cocktails and a snack), pumpkin spice is suddenly in everything from coffee to martinis as well as cheerios, muffins and barbecue sauce. I like pumpkin and I like spice but I think the world has gone a little nuts with this pumpkin spice business.

Anyway, it’s autumn in New England and my favorite time of year. With beautiful weather and foliage, you can’t help but feel good about life. Why not funnel that goodwill into taking another crack at some still unmet challenge? After all, bitterly cold January is hardly a good time to resolve anything. Spring might work but it’s not particularly timely in New England. Then, when it finally comes, it only lasts a few days.

But fall, fall is good. It could be years since you went back-to-school but you still know the joy of new shoes and a fresh start.

What will your fresh start look like? What will you do this fall to renew yourself? You don’t need a total reinvention. How about you work on three things? For instance – try something new that will bring you joy. Next, develop a new habit that will give you peace. Finally, do some good.

Find joy. Besides shoes, where will you find joy this fall? It could be as simple as finally painting the living room that new color. I’m a strong believer in the power of small things. I have made more than a couple big, audacious changes in my life. Most of them worked out very well. More often than not, these life changes were preceded by a considerably smaller step or two.

Discover peace. It could be yoga or meditation or weed wacking the garden – find what brings you peace. You’ll know it when you find it. As if by magic, your overactive brain will relax and you’ll gain new perspective. We are so proud of our ability to multitask that our senses are constantly in overdrive and under attack. Whether it is once a day or once a week, give yourself a break. For one hour, do something that puts your mind at rest and revitalizes you.

Do good. The world can be a harsh place. You can make it better by practicing small acts of kindness. Sure, a huge foundation to end illiteracy or world hunger would be wonderful but small is also good. Rake leaves for a neighbor, hold the door for a stranger and smile. Little things will make the day brighter. A few years ago, someone distributed at least a couple dozen mini pumpkins up and down my street. Perched on stone walls and fence posts, they cheerfully decorated the neighborhood. Those little pumpkins didn’t cure cancer but they made a lot of people smile.

Here’s to a joyful, peaceful and kinder fall. Bon appétit!

Pasta with Grilled Zucchini, Tomatoes & Feta
It’s much too early to put the grill away. Pasta with grilled vegetables and fresh herbs from the garden is a wonderful dish to help you transition into fall. Enjoy!
Serves 8

3 cloves garlic, minced
1 tablespoon balsamic vinegar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper to taste
1 red onion, cut in thin wedges
Olive oil
About 1 pound cherry tomatoes
4-6 zucchini (about 2 pounds), trimmed and cut in half lengthwise
1 pound short pasta – try rigatoni, fusilli, cavatappi or fiorelli
2-3 tablespoons extra virgin olive oil
About 4 ounces feta, crumbled
2 tablespoons fresh chopped mint
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped oregano

Put the garlic and vinegar in a bowl, season with pepper flakes, salt and pepper and whisk to combine.

Preheat the grill to high.

Put the onion in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Put the onion in a grill basket and, stirring from time to time, grill until tender-crisp and lightly caramelized, about 6 minutes. Remove the onion from the grill, add it to the garlic and toss to combine.

Put the tomatoes in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Put the tomatoes in a grill basket and, stirring from time to time, grill until lightly caramelized, about 4 minutes. Add the tomatoes to the onion and garlic and toss to combine.

Brush the zucchini halves with olive oil and season with salt and pepper. Grill the zucchini for 4 to 6 minutes per side or until nicely browned and tender. Remove the zucchinis from the grill, chop into bite-size pieces, add them to the other veggies and toss to combine.

Meanwhile, cook the pasta according to package directions less one minute. Reserving a little pasta water, drain the pasta and return it to the pot. Add the vegetables and 1/4-1/2 cup pasta water and toss to combine. Cover and simmer over medium heat for 2 minutes.

Transfer the pasta to a large serving dish, drizzle with extra virgin olive oil, sprinkle with feta and herbs, toss to combine and serve.

Serve as a main course or side dish with grilled chicken or fish.

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One Year Ago – Fried Green Tomatoes with Chipotle Crema
Two Years Ago – Pork & Black Bean Stew with Salsa Verde
Three Years Ago – Applesauce Scones
Four Years Ago – Homemade Bratwurst Bites with Horseradish Mustard
Five Years Ago – Fettuccine with Fresh Corn & Tomatoes
Six Years Ago – Lemon Rice Cakes with Spinach & Manchego
Seven Years Ago – Apple Crumb Cake
Eight Years Ago – Ginger Scones
Nine Years Ago – Curried Eggplant Soup
Ten Years Ago – Braised Beef Bourguignon

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have any fall fresh start resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Hurricane Season & Grilled Ratatouille

It’s been all over the news. Hurricane season is up and running fast in the Atlantic. From the Caribbean over to Texas and up to Maine, we are all ears when it comes to storm warnings. Last week, Florence unleashed her fury on the southern Atlantic coast. One of the early forecast models suggested she might hug the coast and head north. Lucky for us, she decided to go inland. I’m sure Ohio is lovely this time of year.

Spared for now, let’s not forget that somewhere out there in the Atlantic, Helene (not Helen), Isaac and Joyce are swirling around. In spite of our northern location, New England is not immune to hurricanes. Although, they are admittedly few and far between. Most blow themselves out before they can reach us.

Not so the Great New England Hurricane of 1938; my dad still talks about that one. He even has a book about it somewhere. With 140 mile per hour wind gusts, it unleashed its wrath on every state in New England. Hundreds died, thousands were injured and damages were in the hundreds of millions. More recently, Irene wreaked havoc in New England, most particularly Vermont. Sandy did a number on New York and gave us a bit of rain and wind as well. Lucky for us, last year’s deadly trio of Harvey, Irma and Maria stayed to the south.

I admit as a small child, hurricanes seemed terribly exciting. In those days, we spent August on Cape Cod. While I can’t verify, I suspect that my sister Brenda and I labeled any downpour with the least bit of wind a hurricane. After all, rain is boring but a hurricane – that’s something to talk about.

One rainy August afternoon, Brenda and I were encamped on the porch with paper dolls and sticker books. It didn’t take long for boredom to set in. The air was hot and muggy so we talked Mom into letting go outside. It wasn’t that difficult a negotiation. Stuck in a ramshackle cottage with two bored little girls – of course, she said yes. I suppose she would have turned us down if we’d tried to go out in the Great New England Hurricane. However, we hadn’t been born yet. Heck, my parents hadn’t even met, let alone finished elementary school in 1938.

Anyway, Brenda and I gleefully threw on our swimsuits, ran outside and danced around. I believe loud and joyous singing was involved but I don’t remember the tune. I cannot speak for Brenda but I, for one, felt wonderfully adventurous. While the street was more or less empty, most of the porches were filled with bored vacationers.

They sat and watched two silly little girls giggle, dance and sing. I’m sure they were jealous. While they huddled with their paperbacks and puzzles, we were the only ones brave enough to defy the hurricane. It didn’t matter that, at most, it was the last vestiges of some minor tropical storm. It didn’t matter then and it still doesn’t. As far as I’m concerned, my sister and I splashed, danced and sang in the street during a hurricane. That’s my story and I’m sticking to it.

Here’s a toast to sunny days and clear nights. Bon appétit!

Grilled Ratatouille
A delicious end of summer dish. You can even make it if the power goes out. Enjoy!
Serves 8

1-2 red bell peppers, seeds and ribs removed and roughly chopped
1 large red onion, roughly chopped
Olive oil
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1 pound cherry tomatoes
2 eggplants (about 2 pounds), sliced about 3/4-inch thick
3-4 zucchini (about 1 1/2 pounds), trimmed and cut in half lengthwise
2-3 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1/4 cup roughly chopped fresh basil
1/4 cup roughly chopped fresh parsley

Preheat the grill to high.

Put the peppers and onion in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Working in batches if necessary, put the vegetables in a grill basket and grill for 6-8 minutes, stirring from time to time.

Remove the vegetables from the grill basket and return them to the bowl. Add the garlic to the warm vegetables and toss to combine.

Put the tomatoes in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Working in batches if necessary, put the tomatoes in a grill basket and grill for 4-6 minutes, stirring from time to time. Add the tomatoes to the peppers and onion.

Brush the eggplant and zucchini slices with olive oil and season with salt and pepper. Grill the eggplant and zucchini for 4 to 6 minutes per side or until nicely browned and tender.

Remove the vegetables from the grill. As soon as they are cool enough to handle, chop the veggies in bite-size pieces. Add them to the tomatoes, peppers and onion. Drizzle with balsamic vinegar and extra virgin olive oil, sprinkle with herbs and toss to combine.

Serve warm or at room temperature.

Can be prepared in advance, covered and refrigerated. Bring to room temperature before serving

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One Year Ago – Cod, Corn & White Bean Soup
Two Years Ago – Applesauce Cake with Brown Butter Icing
Three Years Ago – Applesauce Scones
Four Years Ago – Roasted Beet Tatin with Goat Cheese & Walnuts
Five Years Ago – Fettuccine with Fresh Corn & Tomatoes
Six Years Ago – Chicken Parmagiana with Spaghetti Marinara
Seven Years Ago – Lemon Roasted Salmon with Beurre Blanc
Eight Years Ago – Wild Mushroom Soup
Nine Years Ago – Rustic Apple Tart
Ten Years Ago – Brie & Sundried Tomato Omelette

Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you keep fit? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Shoes & Grilled Eggplant Caponata

I have this thing about shoes. I like them … a lot. It’s possible I like them as much as Imelda. However, since I don’t have her resources; my collection is both smaller and considerably more modest. Besides, unlike the Philippines’ former first lady, I’m a sneakers and flats kind of girl.

In my defense, my addiction to shoes has improved. Why, it’s been at least a year, since I bought a new pair. Okay, maybe six months and it was three pairs, I guess I should avoid alternative facts. In my defense, they were all on sale and a step above the definitely adorable but oh so casual flats I generally wear. What’s a girl to do?

Confession time – I do need to be careful with this buying on sale business. I love a bargain but it often means buying out of season. I have been known to purchase sandals in October and forget about them by the time summer rolls around. Same goes for buying boots in May. Oh, my goodness, the trials and tribulations of a first world woman.

Growing up, back-to-school shopping always included a trip to Bob Dexter’s Shoes on Central Street. To avoid a return visit in the busy weeks to come, Mom really took care of business. That’s when I learned an important lesson – never settle for one pair, when you can buy three.

First, foremost and absolutely mandatory – new school shoes were on the list. Mom always insisted we start there. If a fire broke out and cut our shopping short, we were not leaving that store without a sturdy pair of Buster Browns. I guess the doctor told her that young feet need lots of support. Until I was nine or ten, I was stuck with those dreadful brown brogues. In third or fourth grade, Mom finally relented and I was able to move on to penny loafers.

Now, Mom was hardly heartless. To make up for the brogues and salve my wounded feminine pride, she would let me pick out a new pair of patent leather Mary Janes. They were for Sunday school and birthday parties. Finally, after a summer playing outside, my sneakers were worn and torn – just the way I liked them. Mom didn’t agree and a new pair of Keds went into the bag.

Although, it has its roots in elementary school, this love affair with shoes began in earnest once I hit adolescence. That’s when things got both interesting and complicated. A woman in search of an identity, from one day to the next, I wasn’t sure if I wanted to be a perky preppy or a cool hippie.

The perky preppy in me coveted shiny flats and Pappagallo was the brand of choice. These sweet little emblems of conservative style came in a rainbow of colors and were decorated with flowers, buckles and cutouts. The bohemian wanted no name ballet flats or funky black cotton slippers. The slippers had orange rubber soles, straps like Mary Janes and were made in China. The hippie shoes were considerably cheaper than the colorful flats. However, they didn’t last more than a month or so.

For now, I’ll stay out of the shops. Better to stick with the trio of flats I bought last winter and then forgot in the back of the closet. Black leather, the faux snakeskin and shiny pink – what could be better – a different pair for every mood. Just like Mom, I like a bargain and buy in threes.

Happy Almost Fall and bon appétit!

Grilled Eggplant Caponata
The local harvest is at its peak. It’s time to fire up the grill and make delicious magic with some of my favorite vegetables. Enjoy!
Serves 8

4 garlic cloves, minced
1 teaspoon anchovy paste
1 teaspoon or to taste red pepper flakes
2 tablespoons or to taste red wine vinegar
2 tablespoons or to taste extra virgin olive oil
2 medium eggplants, cut into thick slices
1 large red onion, cut in thick rings
1 pint grape tomatoes
Olive oil
Sea salt and freshly ground pepper
1/2 cup large green olives, pitted and chopped
1/4 cup pine nuts, toasted
2-3 tablespoons capers, drained and finely chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint

Make the vinaigrette: put the garlic, anchovy paste, red pepper flakes, vinegar, salt and pepper in a bowl and whisk to combine. Slowly whisk in the extra virgin olive oil and continue whisking until well combined. Set aside.

Preheat grill to high. Brush the eggplant slices with olive oil and season with salt and pepper. Put the onion and tomatoes in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat.

Put the onion and tomatoes in a grill basket and grill for 6-8 minutes, stirring from time to time. Grill the eggplant for 4 to 6 minutes per side until nicely browned and tender. Remove the vegetables from the grill. When they are cool enough to handle, finely chop the veggies.

Give the vinaigrette another whisk, add the vegetables, olives, pine nuts and capers and toss to combine. Add the parsley and mint and toss again. Let stand at room temperature for 30 minutes before serving.

Serve with pita chips for an appetizer or use as a salsa with grilled chicken, lamb or fish.

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One Year Ago – Savory Rosemary Biscotti
Two Years Ago – Dilly Beans
Three Years Ago– All Grown Up Grilled Cheese
Four Years Ago – Savory Parmesan Shortbread with Tomato Jam
Five Years Ago – Watermelon-Limeade
Six Years Ago – Curried Green Bean Pickles
Seven Years Ago – Grilled Ratatouille Stacks
Eight Years Ago – Apple Crisp
Nine Years Ago – Ravioli with Sage Pesto
Ten Years Ago – Brie & Sun-dried Tomato Omelet

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your not-so-secret indulgence? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

End of School Days & Grilled Zucchini Tacos

As we roll into June, the end is in sight. Ah, I remember it well, those last few weeks of hell. Literally and figuratively, that last month of school is a tough one. If you need any proof, check out the local preschools. Most of them closed at the end of last week. They get it.

With each passing day, temperatures steadily climb and those lumbering brick buildings heat up. The windows may be open wide but, by mid-June, the air is nothing short of oppressive. Some teachers close the blinds; then it’s both hot and stuffy. Toss in some of our famous northeast humidity and the entire school feels a gym locker room. By Friday, it smells like a locker room as well. However, since we live in the northern New England, no one but no one would or should even think about investing in air conditioning. As a taxpayer, I stand firmly behind this long omission. Let the kids sweat. We did.

As bad as those hot, dank classrooms and hallways are, the end of the year cram might be even worse. Who doesn’t remember the day your European history teacher suddenly realized there were only three weeks to the final bell? There you were, smack in the middle of the complexities of the Napoleonic Wars. With lightning speed, the class raced through colonialism, Darwinism, the Russian Revolution, World Wars I and II and the rest of the twentieth century. Dashing from one topic to the next, the teacher affirmed time and time again, yes, you will be tested on this stuff.

While the rush was particularly noticeable in history, it was not limited to delving into the past. Up and down the hallways, our teachers were determined to plow through the remaining curriculum. A final whoosh of angles, differentials and integrals as well as molecules, compounds and diffusion sped into one ear and out the other. One last volume of Shakespeare or Hemingway had to be finished and another group of verbs conjugated.

If anything, afterschool was worse. As teenagers, all we wanted to do was ride around in a convertible with Alice Cooper blasting – school’s out. Up to no good or some harmless fun, we wanted to be anywhere but home on those warm, early summer evenings. A double dose of homework was nowhere on the wish list.

I found it particularly frustrating that my family spent these early summer evenings lolling around outside. Mom and Dad sat on the front stoop while my little brother played with the dog. Neighbors strolled by and stopped to chat. It seemed like everyone was relaxing and having fun but me. While they played, I was in my room, sweating through past participles and suffering through Mendel’s peas. Adding insult to injury, my bedroom was in the front of the house. I could hear everyone having fun while I poured over my books.

Anyway, here’s what I got and it ain’t much. To all the kids still lining up for the bus every morning, be brave. The end is almost in sight. Before you know it, it will be summer and you’ll be complaining about how bored you are.

Stay cool and bon appétit!

Grilled Zucchini Tacos
Zucchini will make a great addition to your next mix and match taco party. Can’t wait? They’ll be perfect by themselves on any Meatless Monday or Taco Tuesday. Enjoy!
Serves 8

2 pints cherry tomatoes – in a mix of colors if available
1-2 red bell peppers, seeded and cut in 1/4-inch strips
1 large red onion, cut in half and then in thin wedges
Olive oil
1 teaspoon cumin
Sea salt and freshly ground pepper to taste
5-6 medium zucchinis, trimmed and sliced on the diagonal 1/4-1/2 inch thick
8 medium or 16 small flour or corn tortillas
Spicy Cilantro-Mint Salsa (recipe follows)
About 4 ounces queso fresco or feta cheese, crumbled

Preheat the grill to high.

Put the tomatoes, peppers and onion in bowl, drizzle with enough olive oil to lightly coat and sprinkle with cumin, salt and pepper. Toss to coat and transfer to a grill basket. Grill for 4-6 minutes, stirring from time to time.

Brush both sides of the zucchini slices with olive oil and season with salt and pepper. Place on the grill and cook until just tender, 2-3 minutes per side.

Wrap the tortillas in foil and, turning once, warm on the grill for 2-3 minutes.

To serve: place a tortilla on each plate, top with slices of grilled zucchini and a spoonful or two of grilled tomatoes, drizzle with Spicy Cilantro-Mint Salsa and sprinkle with queso fresco.

Spicy Cilantro-Mint Salsa
Makes about 1 cup

2-3 tablespoons sherry vinegar
Zest and juice of 1 lime
3-4 cloves garlic
2-3 scallions, cut in inch long pieces
1/2-1 or to taste jalapeno, trimmed, halved and seeded
About 2 cups fresh cilantro leaves
About 1 cup fresh mint leaves
Sea salt and freshly ground pepper to taste
1/2 cup or to taste extra-virgin olive oil

Put the vinegar and lime juice in the bowl of a small food processor, add the white and light green parts of the scallions, garlic and jalapeno, season with salt and pepper and pulse to chop and combine. Add the lime zest, herbs and scallion greens and pulse to chop and combine. Add the olive oil and process until finely chopped and well combined.

Let the salsa sit for at least 30 minutes before serving. Can be made ahead, covered and stored in the refrigerator. Serve at room temperature.

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One Year Ago – Grilled Lamb with Fresh Mint
Two Years Ago – Grilled Pork Tenderloin
Three Years Ago – Greek Salad with Grilled Shrimp
Four Years Ago – Asparagus & Radish Salad
Five Years Ago – Salsa Verde
Six Years Ago – Asian Noodle Salad
Seven Years Ago – Asparagus Goat Cheese Tart
Eight Years Ago – Not Your Ordinary Burger
Nine Years Ago – Strawberry Rhubarb Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!
Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you beat the heat in the early days of summer? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018