More from Michael Pollan

This is an incredibly interesting article by Michael Pollan in the NY Times:

Farmer in Chief

Ashley's Risotto with Sautéed Spinach and Artichokes

this may be the best risotto i've ever made - thank you Ashley!!!

3-4 T. unsalted butter

olive oil

1 yellow onion, finely chopped

4 cloves of garlic, finely chopped

2 cups plain arborio rice (risotto)

1 cup dry white wine

4 cups low-sodium chicken or vegetable broth

1 cup shredded parmesan

1t. salt

1/2 t. black pepper

red pepper flakes to taste

1/2 bag of fresh spinach, roughly chopped

1 can artichokes, drained and roughly chopped

melt butter in large saucepan, add onion and 2 cloves garlic. cook for 2-3 minutes, until transparent. add the arborio rice and cook stirring constantly until it just starts to toast. reduce heat and add the white wine. cook until liquid is absorbed. add broth 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding the next 1/2 cup. should take about 20 minutes for all of the broth to be absorbed. remove from heat. stir in parmesan, salt, and pepper. set aside.

in a separate large sauté pan, warm 4-5 tablespoons of olive oil. add remaining cloves of garlic and cook. throw in the artichokes and season with a bit of salt and pepper (and red pepper flakes if you want a little kick). cook the artichokes for about 5 minutes until they start to toast a bit. turn off the heat, and add the spinach. toss altogether until the spinach just starts to wilt. toss this mixture in with the risotto.

Grape Tomato

So, I figured I should get one in here for September before it's over. I've been busy moving so have essentially forgotten this exists.

In any case: grape tomatoes

eat them, by themselves.

they're amazing.

a delicious snack.



[hopefully October will prove more fruitful than this.]

ode to a tuna melt

Have you ever gotten a tuna melt at a diner? I don't know why, but that's one of my favorite things to order if I am fortunate enough to come across a diner. It's just tuna and cheese between monster size pieces of bread. And a pickle. Oh, so tasty...

So anyway - I went to make lunch today and as I was looking through the pantry I saw a can of tuna fish. In quick succession I realized I had smoked fontina and organic multigrain bread. "Oh my god. I want a tuna melt."

If you've never had the pleasure of eating a tuna melt and are not sure what to do; here are some step by step instructions:

1. Make the can of tuna fish the way you would for a tuna sandwich. Hang on to it for step 3.
2. Make like you're going to whip up a grilled cheese - but don't close the sandwich.
3. Instead - put some of the tuna in the middle - then close it.
4. Cut on a diagonal for the full diner effect.

Obviously you can use whatever cheese and bread you want. Go nuts.

It's just too bad I didn't have any pickles or fries...

Taco Nite

Who doesn't love a good taco night?

Simple. Quick. DELICIOUS!

Just in case you need some direction to go with your tacos, here's what I recommend:

Taco shells
Chopped Avocados
Black Beans (or Pinto Beans or both!) cooked up with some onion, cilantro, lemon/lime juice, cayenne pepper, pinch of cumin and maybe a touch of Tabasco.
Shredded Cheese - as much of whatever you like. Jack, Cheddar, Pepper Jack - the sky's the limit here.
Chopped Lettuce
Chopped Jalapeños
Salsa
and last but not least - because it's just not Taco Nite without it: Sour Cream! just dump it right on there - you know you want to.

Get creative - even cook up some ground beef. [If I do that, I cook it similar to the beans]

And please, don't forget the Tecate or Margaritas.

Comfort Food

Every once in a while I get a craving for a pasta salad my mom always used to make in the summer (come to think of it, she did make it at other times throughout the year too). It's so delicious - and gives me the feeling of home.

[I have changed it up a little from my mom's recipe to incorporate some of my own flair and personal preferences - I'm sure she would approve.]

Mom's Pasta Salad:

1/2 Box of Elbow Macaroni (I do like a whole wheat pasta in this) - cooked
1-2 cans of tuna - drained
2-3 stalks celery chopped
1/4 - 1/2 sweet onion chopped
about 1/3 - 1/2 cup of Mayo or "Salad Dressing" (aka: Miracle Whip) [Please note you may need more mayo - I always eyeball it 'til it looks right, and "right" when it comes to mayo - might be different for everyone]
1-2 Tablespoons of white vinegar
1-2 teaspoons dijon mustard
Some capers if you're into it
Salt and Pepper to taste

Once the pasta is cooked - go to town and get everything in a big bowl. Mix it up and eat it up.

Ah, the delicious taste of home...

it's still summer...but, this is a good one

I know it's still summer - and no one is going to be making soup any time soon. But when that first wave of crisp air hits - you should check this out: my original pea soup recipe.

For whatever reason, I have the uncanny ability to throw together a pretty darn good pea soup. Several people have asked me for it, so here it is for all to see [secret ingredients and all!]

*Please note all measurements are approximate as I don't measure anything except for the peas.

Canola oil for the soup pot
2-3 cloves garlic
1 medium/large onion - chopped
1 medium/large potato - chopped (maybe 1/2" cubes at the largest)
2 Stalks celery
2 carrots
2 bay leaves
1/2 - 1 tsp basil
1/4 - 1/2 tsp black pepper
1/2 - 1 tsp Herbes de Provence
1/2 tsp salt

Put all of the above ingredients into a pretty big soup pot (whatever you use) over medium-high heat and saute for about 5 minutes - until the onions are soft/translucent.

2 cups dried peas - rinsed and drained
6-7 cups of water (I like to use part vegetable broth)

Add the peas and saute for 2 minutes.

Add water/broth and bring to boil. Cover and lower heat to medium-low and simmer for 40-50 minutes stirring occasionally. Add more salt to taste. Add more water if you want it to be thinner. (or if it’s too thin – simmer uncovered for an extra 5 – 10 minutes – until it’s thick enough for you. It will thicken after it sits for a little while too.)

Serve with some delicious bread - or in a bread bowl!

Tried and True

I see a theme in titles - but it might not last. Moving on...

I love salad. Especially since I uprooted myself from Philly and thrust my life into a very hot desert. Since I got here I think I've had salad at least once a day - trust me you do not want to cook here in the summertime. I digress...

Since I love salad and do not like to cook in the hot desert sun - I boil water and cook pasta for 8-10 minutes [That's about all I can handle] and add the cooked pasta into my salad bowl. Usually whole wheat pasta,whatever you like penne, fusille, etc; and cook about half a box (for a salad that will feed four people).

This makes amazing things happen:
1. adds a little extra umph when really all you want is a giant bowl of spaghetti - but can't justify all the carbs or the "heaviness" factor.
2. wilts greens a bit so it doesn't feel like you're eating salad so much as a delicious pasta (though if you are not into wilted greens - just cool off the pasta before dumping it into your salad bowl).

you can make this with any kind of salad you're into. I usually check out what kinds of veggies I've got lying around and throw it all into a bowl and mix with some store bought or homemade dressing.

I especially like this vinagrette - it's citrusy and delicious:

1 lemon juiced
1 clove garlic
2 tsps chopped fresh oregano
splash of white wine vinegar [if you're into it]
salt & pepper to taste

whisk all these together then whisk in about 1/4 cup [eyeball it till it looks like a vinagrette you will use] of olive oil to complete the vinagrette. drizzle over salad and mix it up.

tasty.

Oldie But Goodie

This is the one of my favorite, go to, super quick meals that prompted the comment "You should write a blog!" by my friend Jen over at Oakmont Farmers Market in PA.

Takes like 15 minutes - that's it. It is from packaged/processed food: which I generally try to steer away from. But sometimes...you just need something quick.

Take a box of Annie's Mild Mexican Mac & Cheese.
Cook pasta as directed.
Instead of using the butter and milk - substitute sour cream and salsa.
If you're into it add a can of black beans or corn - or a little of both.

15 minutes - Tops.

Welcome To My Virtual Kitchen

After some encouragement by friends - I have decided to join the food blogging force!

This is where I will rant and rave about the food industry and perhaps even put forth a few good recipes or cooking ideas. Maybe even mention a restaurant or two. Or some books I've read. Obviously everything will have some link to food. I love food. Correction - I love good, real, food.

My first order of business is to explain what I mean by "flexitarian" - just in case you've never heard the term before. Here is a definition you will find on Wikipedia: "Flexitarianism is a term used in North America to describe the practice of eating mainly vegetarian food, but making occasional exceptions for social, pragmatic, cultural, or nutritional reasons." I think that's 'nuf said about that - pretty much covers it.

Apart from being mostly vegetarian; I do my best to eat all natural/organic foods. Currently I've also contemplated eating a more local diet as well (especially after reading Michael Pollan's "The Omnivore's Dilemma"). I'm sure you'll hear more about it as I go day to day feeding my stomach (a.k.a.: Wayne - yes, he's gotta name!)

I hope you like at least a little of my blog and come back for more...