Grilled Summer Vegetables & Sushi Rice with Fish-Sauce Vinaigrette

Looks good right?

Ok then.

I can't even pretend to have not noticed, so I'll just be upfront: fish sauce is gross. Like.. gross gross.

Like, when you open the bottle you instantly release a pungent aroma slightly reminiscent of putrid milk and gym socks. That kind of gross.

Like, I was too afraid to taste it on its own, so I used exactly the amount required for this recipe and mixed the whole dressing before I dared to taste. I still have no idea what it tastes like. That kind of gross.

Like, when you spill a little on your chest (yea, I don't know.. don't ask me how that happened) and then wipe it off, it will still smell funky for hours (too close to your nose for comfort). That kind of gross. 

Like, the bottle asks that you not refrigerate; it might congeal. That kind of gross.

And trust me, I was really worried about this dish once I opened that bottle. I thought for sure it was going to be a flop. I was pretty confident that I was about to make the dressing, hate it and then improvise a new one. I lacked confidence. 

But, damn this was good. So please, don't live in fear of fish sauce. Just be sure not to get too close, don't let anyone else smell it, put the cap back on tightly and hide it in the back of your pantry.

Soundtrack: 




Grilled Summer Vegetables & Sushi Rice with Fish-Sauce Vinaigrette
Serves 4-5
Adapted from Bon Appetit


Salad
Vegetable oil
15 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
1 small eggplant, cut lengthwise into 1" slices
1 tbsp kosher salt
1 garlic clove, minced
1 tsp light brown sugar
2 tbsp fish sauce (such as nuoc nam or nam pla)
1 tsbp fresh lime juice

2 dried mild or hot chiles, rehydrated (I used Ancho)
2 c (loosely packed) coarsely chopped mixed fresh tender herbs (I used basil, cilantro & mint).
4 cups steamed sushi rice

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Lay okra, corn, zucchini, chiles, eggplant out on a baking sheet. Using a basting brush, apply a light coating of oil to the vegetables, then lightly salt. Grill vegetables, turning every 2 minutes, until crisp-tender and lightly charred (total time is about 8 minutes).

Remove the corn kernels from their cobs and place in a large bowl. Cut the zucchini and eggplant into irregular 1" pieces and place in bowl with corn. Trim the tops from okra and cut into small tubes (about 2 cuts per orka pod) and add to bowl. Set aside.

Combine in the bowl of a food processor or small chopper the garlic, brown sugar, fish sauce, lime juice and chiles. Process until pureed.

Drizzle dressing over warm vegetables. Toss in the herbs until thoroughly combined.

Scoop steamed sushi rice onto a platter and top with salad. Either serve in this manner over the sushi rice, or toss together until combined.

Italian Inspired Farro Salad

Ketchup packets are on my list of the worst things ever. I've never actually made that list, because I feel it would be largely depressing and I find it unnecessary to subject myself to that kind of torture, but if I did ketchup packets would be on there. Right next to computer mouses (mice?) with no scroll-y thing in the center.

Packets deter from maximum ketchup usage. How many packets can a person really open in one sitting without feeling awkward (or getting tired?)? You can't even really use the whole packet because the ketchup won't come out. And forget using them in the car.

But last night, I found the coolest thing to happen to the world since ketchup was invented (which, interestingly enough, was a lot longer ago than one might have thought). The dip and squeeze packet.

And apparently I'm behind the times. These delightful little packets have been around for quite some time now. Dear Heinz, Thank you. I love you.

I just thought I should share. 

Hey! I just met you, and this is crazy, but here's a delicious salad. So make it, maybe? 
(I'm sorry)

If it means anything, this farro salad was devoured by everyone I live with. We all loved it, a lot. It's easy and highlights basic, simple and tasty Italian flavors.So you really should try it. Farro is a little more expensive, but as the heart and soul of this dish, trust me it's worth it.

Note: To dice grape tomatoes, add in small batches to a food processor or chopper and pulse until just diced, but not pureed. Drain liquid before adding to recipe.

Soundtrack: Can you hear me now?

Italian Inspired Farro Salad
Serves 4-5


8 oz farro
1 tbsp EVOO
1 red bell pepper, chopped
3 leeks, chopped
2 large cloves of garlic, minced
3/4-1 lb of hot Italian sausage (or poultry sausage), casing removed (~3 large sausages)
1 1/2 c diced fresh grape tomatoes or 1 can diced tomatoes, drained
1 can cannelloni beans, drained
1 small zucchini, julienned (the best way to do this)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1/4 c Pecorino Romano or Parmesan
salt & pepper


Cook farro according to package directions (mine took 35 minutes, so start this first).


In a large pan, heat EVOO over low heat. Add bell pepper, leeks and garlic. Saute over low for 10-15 minutes, or until leeks are softened. Remove to a bowl and set aside.


Wipe pan clean with a wet paper towel (careful!) and warm again over medium-low heat. Add sausage and brown, breaking apart with the side of your utensil and stirring frequently. Remove from heat once meat is thoroughly browned.


Combine in a large bowl the sauteed vegetables, Italian sausage, tomatoes, cannelloni beans, zucchini, parsley, basil and cheese. Toss together until combined. Add farro and season with salt and pepper to taste.


Serve warm.

Oatmeal Zucchini Banana Bread

I live in an apartment with four people. Four people that are addicted to eating a banana every morning. Ok, it's really probably more like 2 addicts and 2 people who feel like they have to eat a banana rightnoworelsetheywon'tgetonebecausetheywillallbegonetomorrow. So everyone eats a lot of bananas.

I do most of our grocery shopping (at Wegman's with a sidekick of course) and since our (fabulooouuus) 4th roommate has moved in, I have started to feel increasingly silly about the numbers of bananas that we bring to the checkout. We're buy ever growing bunches, some green, some yellow of course, just to get us through the week. Trust me we're not lacking potassium and it's really a wonder that any of us can poop (I feel like talking about poop on a cooking blog is kinda like a party foul, but I just did it anyway... oops).


Of course marathon banana eating this isn't really conducive to baking. Because I love banana bread banana's are the only piece of produce (that I can think of right now) that I want to go bad. And we just can't keep them on the shelves.


When we do get an over ripe banana it's never more than one. I think one of the best tips I've received is to freeze them. This way, I can save up until I have enough for bread.


This is all relevant, of course, to this bread. You only need 2 bananas. Cash in early.  Go. Me.

The other bonus about this bread is that I've adapted a Weight Watchers recipe. So if you feel lighter after eating it... that's why.


PS I can never spell Zucchini. EVER.

Buddies!

Soundtrack: Boogie.

Oatmeal Zucchini Banana Bread

Adapted from Weight Watchers

1 1/4 c ap flour
1/2 c unpacked brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

1 tsp cinnamon

1/4 tsp cardamom

1 cup(s) uncooked old fashioned oats
3 tsp canola oil
1 large egg, beaten
2 large egg whites, beaten
2 large bananas, just a bit too ripe 

1 small zucchini, about the size of a banana

1/2 c walnuts

Preheat oven to 350 degrees.

In a small bowl, mash bananas with a fork and set aside. Puree the zucchini in a blender or small food processor until the dice is very small. Squeeze handfuls of the zucchini bits over a colander to remove all excess  water, then add to the bananas and set aside. 

In a large bowl, stir together dry ingredients and spices. Add oil and eggs; mix thoroughly. Fold in bananas, zucchini and walnuts and stir until mixed well using as few strokes as possible.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and move to a wire rack to cool completely.

Grilled Shrimp Burritos with Zucchini and Sweet Potato

First, let me just clear the air here. I know you're disappointed by the subject of this post and I know who you are. But I promise, the dark chocolate peanut butter bacon truffles are coming soon. I'm tweaking it to turn up the bacon and turn down the peanut butter. And in the meantime, I'm just trying to entertain taste buds and keep things healthy. Because if I talk about how much I ate last weekend one more time everyone that reads this has the right to block me forever. Oh no, I just did. Ok, starting now.

Can I have a bite please?

This week flew by for me. I'm not really sure why that is, considering I never fully recovered from last weekend (ps I didn't mention food) and I've had a really rough time of getting up every morning, but I'll take it! Tomorrow is Friday. And this brings up some philosophical questions for me. Like, will the memory of Stephen Colbert and Jimmy Fallon performing together Rebecca Black's "Friday" ever NOT be the first thing that comes to mind when I think of the final day of the work week? Is it too early in the year to buy a case of Pumking this weekend? Do dogs find weekends confusing? How many hours will Adam spend playing FIFA this Saturday? And many others. I'm deep. In the words of a wise old (just kidding) man, "about as deep as a shot glass." (Dear Jess, yes, I stole that from your dad.)


Most importantly, however, is the age-old question, "What's for dinner?". And no, it's not beef. Ok, sometimes it's beef. But not this time!


Delicious. Healthy. Spicy. Sweet. Easy. Fast. These tacos. PS Adam created the seasoning for the shrimp. He asks that we call him "Skrimp Masta Flex".


Soundtrack: One more (nu?)disco dance party, in honor of the new Magic Tape (14!) ala the Magician, and then we will move on (and I will share my truffle recipe). I swear.

Magic Tape Fourteen by TheMagician

Grilled Shrimp Tacos with Zucchini and Sweet Potato
Serves 2-3


1 lb shrimp, peeled and deveined (ew!)
1 sweet potato, peeled and cut into large cubes
1 zucchini, chopped
1 can black beans
1/2 tsp fresh thyme
1 tsp chili powder, divided
1 tsp chipotle seasoning, divided
1/2 tsp coriander
1/2 tsp ground cumin
1/4 tsp Old Bay
1 tsp garlic powder, divided
1/2 tsp paprika
1 lime
salt & pepper
flour tortillas
pineapple salsa (This is important. I use Wegmans, I'm obsessed)
EVOO


Boil a small pot of water. Add the pieces of sweet potato and par-boil for 2-3 minutes, until just softened. Drain, chop potato to smaller pieces and set aside.


Heat grill and skewer shrimp. Set aside. In a small bowl, combine 1/2 tsp chipotle, 1/2 tsp Chile power, 1/4 tsp garlic powder,1/2 tsp Old Bay, and a dusting of salt & pepper. Sprinkle the shrimp with this seasoning mix and juice from 1/2 the lime. Grill the shrimp for about 3 min on each side until done. After cooking, squeeze the other 1/2 of the lime over the shrimp, chop coarsely, cover and set aside. (Or have a Sue grill the shrimp, while you move on to the next step!) 


In a saute pan, heat a drizzle of EVOO over medium heat. Add zucchini and sweet potato. Season with thyme, 1/2 tsp chile powder, 1/2 tsp coriander, and 1/2 tsp ground cumin. Saute until cooked through, about 5-6 minutes.


Meanwhile, in a small sauce pan (I rinsed the same one from the potato for less dishes) heat the beans over medium heat. Season with paprika and 1/2 tsp garlic powder (And a big thank you to Pepperjack's).


While beans are heating, (yea this is a lot of action at once, it's ok, you can do it!) warm the tortillas according to package directions.


Assemble tacos using beans, zucchini, sweet potato, and shrimp. Top with pineapple salsa and enjoy!

Zucchini: it's so in season! Like white pants!

Check out Sue, sprinkling that seasoning!

Zucchini & Sweet Potato saute.. Ole!

You can just see the spices! Or just Jeremy's thumbs up
in the background... We're also reppen' the Wegs salsa!

Roasted Vegetables with Appenzeller, Arugula & Pesto Baguettes

If this were a friends episode it would be called "The One Where Adam and Meghan go on a Picnic." 

Pic-a-nic Basket!

If this were a friends episode, we would get to the park and Adam would get stung by a bee (again!). And then he would be allergic. But not the deathly kind of allergic, the kind where you just get really swollen. But we would be really far into the woods, so by the time we got to the car his face would be giant and purple. He would encounter some people who would make some funny comments about his face and then we would have to bring Jagger to the hospital with us. And Jagger would get into something while we were there. Maybe while we were in seeing the doctor, he would walk to the other side of the curtain and eat all the food from the lunch bag of the man sleeping on the other side. He is in the hospital because he just got giant a mole removed and is under anesthesia. It turns out that he is our neighbor who hates Jagger already, because he barks at his cat. We would make an effort to leave quickly before our sleeping neighbor awakes. The episode would end with Adam and Meghan, many hours later, having a candlelit picnic in their living room later that night. Their neighbor would stop by and recount to them how his lunch had disappeared and Adam would keep scratching while he was there and it would make the neighbor suspicious. Then he would leave and in true sitcom form, it would be romantic and there would be wine.


But that's not really what happened (mostly because in real life Jagger can't be in hospitals). In real life, we had a pleasant morning with delicious food and great company. And Jagger enjoyed himself too. It was all very sickening and adorable. AND I LOVE PICNICS!


In addition to the items listen above, I also brought along some of these scones since I wanted a brunch-type vibe. I also threw in a container of assorted olives and peppadews. I like to eat lots of different things .

Peek-neek stuff and sunflowers :)

These appetizers/small bites are fantastic to bring on a picnic. Many different components served separately that are meant to be assembled. They compliment and balance each other well, but each is also great on it own. It's a really easy spread (SO EASY) and you can either build small sandwiches or just have a smattering of different things (I love that word). Or both! Appenzeller is a really great and flavorful cheese that pairs really well with arugula. Pesto adds a nice touch.


Soundtrack: Cage the Elephant - Self-titled


Roasted Vegetables with Appenzeller, Arugula & Pesto Baguettes 
(Serves 2 or 3 as a meal or 5 as an appetizer)


For this spread you will need:


1 block of Appenzeller Cheese, cut into slices
2-3 handfuls Arugula
1/4 c. Pesto
1 baguette, sliced on the diagonal
Roasted Veggies (See below)

Arrange everything separately. Encourage mixing and matching to create different sandwich combinations! Yum!


Roasted Vegetables




1 medium zuchinni, sliced on a diagonal
1 small red onion, cut into wedges
1-8 oz package of baby carrots or carrot sticks
1 tbsp EVOO
1 tsp fresh rosemary
1 tsp fresh oregano
1 tbsp fresh thyme
salt & pepper
cooking spray


Preheat oven to 350. Toss vegetables in oil, rosemary, oregano, & thyme. Season with salt & pepper to taste (just a sprinkling of each).


Spray a 9x11 baking dish with cooking spray. Spread vegetables evenly in dish and bake for 45 minutes, or until vegetables are completely softened, stirring every 10-15 minutes. 


Allow to cool & serve cold.

Fraiche Vegetables

Add some flavor...

Bam! Delicious!

Gorgeous day in b-e-a-utiful Fairmount Park!

"Nor doth this wood lack worlds of company,
For you in my respect are all the world:
Then how can it be said I am alone,
When all the world is here to look on me?"

Portable food.. sigh

Uh, what?

Chipotle Mango & Zucchini Bread

That's right. I said chipotle. Just a little, don't get any crazy ideas here. Just a tang.

Looks so innocent and sweet, but don't let that fool you!

Long weekends are aaaa-mazing aren't they? It's Sunday today, but no Monday blues tomorrow! The thing about Philadelphia 4th of July weekend, is that it's deserted. Not desserted, that would be awesome, but deserted. Everyone's gone "down the shore." It's sort of nice, the peace and quiet. Until Monday when the hoards will come in from the suburbs and descend upon the Art Museum area for the fireworks and live music (Just reminded myself of this movie trailer, 1:00 minute in lol). But for now, I feel like I'm alone in the big city! Ok, that's a bit of an exaggeration; there are certainly people around, but you catch my drift. This has been one much needed long weekend of relaxation. And I'm certainly going to need it considering my plans for next weekend. (No sleep 'til Brooklyn, people.)

Btw, I'm still thinking about a desserted Philadelphia and wishing I was better at Photoshop. I would put donuts around the sky scrapers, a giant Franklin Fountain ice cream sundae atop the state building, William Penn on city hall would be holding a birthday cake (for America obvs)... etc.etc.etc. All in good ole' red, white and blue. It's the thought that counts sometimes.

Anyway, this bread is NOT one of those "thought that counts" instances. It's delic. It's a great summer bread; Florida mangoes are in season (making them cheaper!) and zucchini is coming out of the garden (or you can definitely find some locally grown very easily!). The bread is moist and flavorful; the chipotle adds just a tiny zip to make things interesting.

The recipe was derived from the basic Sweet Zucchini Bread from The Joy of Cooking. Subbed half the oil for some yogurt to cut the fat (I also just think it makes for a moister bread), subbed in some wheat flour, and added some cut up mango and chipotle seasoning.

Soundtrack: Old Crow Medicine Show (ROCK ME MAMMA LIKE A WAGON WHEEELL. No question, it's going to be stuck in my head all day.)

Chipotle Mango & Zucchini Bread 

Makes 1-9x5 loaf

1 c. all-purpose flour

1/2 c. whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. cinnamon

1/8 tsp ground chipotle seasoning

2 large eggs

3/4 c. sugar

1/4 c. vegetable oil

2 tbs plain yogurt

1 tsp vanilla

1/2 tsp salt

2 cups finely chopped zucchini, squeezed of excess water (interesting process)

1 large mango, chopped

Preheat oven to 350 and grease a 9x5 loaf pan; set aside. Combine in a medium sized bowl the flour, baking soda, baking powder, cinnamon, and chipotle with a whisk; set aside.

In a larger bowl, beat the eggs. Add in the sugar, oil, yogurt, vanilla and salt. Continue to beat until blended. Add dry ingredients and stir until combined.

Add zucchini and mango, and using as few strokes as possible, stir these into the mixture.

Pour into the loaf pan and bake for 45 minutes. The bread will pull away from the sides when done. Don't try the toothpick trick, you might still get some stuff on it, as it's a very moist bread!

Chopping, using my immersion blender attachment

Cutting mangoes is really very pretty, huh?

The dry stuff

GOD I LOVE THIS THING! hehehe

Mixin' it together

Stir in chopped zucchini

Fetta-zuc-chini Alfredo with Chicken and Kalamatas

Fetta-zuc-chini? I made it up! I'm afraid to google it though, in case that proves otherwise. God, I hope it's not copyrighted. It's my word. Thanks. Zucchini takes on a whole new role (a window into editing, originally typed roll) in this dish, as a mock pasta! I've been thinking about trying this for months (after my favorite Top Chef did the same). My first failed attempt became this dish (not enough zucchini) and I gotta say, try #2 was pretty impressive! 

Fetta-zuch-ini! Can I say it enough?

I've been feeling pretty stressed at work lately, so this week I've been trying to focus on the little things in life that make me smile. If it's cool with you, I'd like to share my list. And maybe it will bring a smile to your face as well! And then I promise we will get back to food. (But some of these things are food, so it's totally relevant.)


Little things that happened this week that make me happy:

• Fetta-zuc-chini!
• Dresses with pockets
• Chocolate chips that are stuck together butt to butt (the flat side is the butt, in case that's not obvious to you)
• This little bun and the person it always reminds me of
• Iced coffee, in a cup with a straw
• Free Kindle books (reading The Secret Garden right now; A Tale of Two Cities which I've been trying to reread for years is next!)
• Olive bars
• Watching little kids do weird things and then picturing them as adults doing the same things and thinking about how weird that would be
• The mini garden gnomes I stuck in some of the pots on my rooftop "garden"
• The actual flowers in the aforementioned garden
• Wedge heels, because they are possible for me to walk in
• Clean bedrooms
• Lime green grocery totes
• Opening a new eyeliner
• This little boy (I love when his face gets itchy)
• And then, when all else fails, beer!

So, now that we are all good and happy, let's talk healthy Alfredo. I didn't use butter or heavy cream, so I'm not sure you can really call the sauce an "Alfredo." I used a technique similar to what I use to make macaroni and cheese, and whisked flour and milk into a little chicken stock, allowed it to thicken, and then stirred in the cheese. The sauce comes out thick enough to rival a classic Alfredo. This time around I cooked the zucchini IN the sauce, next time I won't do that. By cooking the vegetable in the sauce I added a lot of water and thinned it out. So I will instruct you to do it that way and that is why. Do as I say, not as I do! Also, I will add olives to anything. You can leave them out and it won't take anything away from the dish. But let's get started! You seem hungry.


Soundtrack: American Babies


Fetta-zuc-hinni Alfredo with Chicken and Kalamatas
Total Time: 30 minutes Serves: 2 (or double for 4!)


2 chicken breasts, cleaned and cut into slightly-larger-than-bite-sized pieces (scientific, I know)
3 medium zucchini
1/2 c. chicken stock, divided
2 cloves garlic, minced
1 c. 2% milk

1/2 c. grated (freshly if possible!) Parmesan cheese (or similar), plus more to sprinkle
1/4 tsp. nutmeg
1/8 tsp. red pepper flakes
about 10 kalamata olives, halved
cooking spray
salt and pepper


Heat a large saute pan over medium heat. Season chicken pieces with salt and pepper. Spray saute pan with a layer of cooking spray and add chicken. Cook through, until no pink remains.


Meanwhile, in a large frying pan, heat 1/4 c. of chicken stock over medium heat. Add zucchini, lightly season with salt and pepper and cook just until it begins to soften, tossing often with tongs. This will take about 5 minutes. Remove from heat.


Once chicken is finished, move to a bowl and cover. In the same saute pan, heat the remaining 1/4 c. of chicken stock and add garlic. Cook for 1-2 minutes. Meanwhile, whisk together the milk and flour, making sure to eliminate any lumps. Add milk to chicken stock and stir until combined. Bring mixture to a boil, using a rubber spatula to scrap the bottom to avoid burning. Once the mixture reaches a boil, reduce heat to a simmer and simmer until thickened. Season with salt, pepper, nutmeg and red pepper flakes. Add cheese and stir until incorporated. Remove from heat.


Using tongs, move zucchini to the saute pan, making sure to leave behind any liquid in the frying pan. Add chicken and olives and toss. Serve!

Little pieces of chicken.. creative caption huh?

Technique demo - cutting the zucchini into ribbons. Or pasta!

Must be hot in there!

Sauce ingredients... man I suck at this part tonight.

Look at you, all healthy and stuff...