Showing posts with label light meals. Show all posts
Showing posts with label light meals. Show all posts

Avocado Toast with Tuna

2:00 PM | Labels: , , ,



 Vegetarian. Locavore. Picky eater. Anorexic. Obese. No matter what we do or how hard we try, labels cling to us. People refer to us in a certain way, be it to our face or when we aren’t looking, and it affects who we are. Even the strongest among us, I’m sure, fall victim to being a product of their environment, of adapting to become a little bit more like the person others believe them to be. When these labels cross over into the realm of food, it can get tricky. You excuse your child’s demands for chicken fingers at a 5 star restaurant by explaining to your peers, “he’s just a picky eater. There’s nothing we can do!” You hound your best friend about her petite frame and ask her if she eats enough, or at all. You taste a food for the first time and don’t particularly enjoy it, so you get it into your head that you couldn’t possibly like any dish prepared with this ingredient. That child at the restaurant hears you refer to him as a picky eater, and that becomes an acceptable excuse for staying in his culinary comfort zone; your friend starts thinking more about food and the way people perceive her, and it breeds compulsive thoughts about eating, even if weight loss isn’t a desired outcome; and you put blinders on to a whole category of food based on one or even several negative experiences.

I did this last one a lot growing up. I didn’t like caramel or nuts, seafood or fish, tomatoes or onions or salad without thousand island dressing. I told myself that I couldn’t enjoy a meal prepared with these things in it. Then, years and years later, I did something extreme – I started trying these things again. Little by little, not all that consciously – at least, not in a deliberate effort to wittle down my list of foods I didn’t like – I began sampling these “bad” foods again. And you know what I found? I grew to like them! Now, I still can’t bite into a full tomato, every once in a while I’ve had enough of eating salad and need something else, and seafood is still not my favorite thing to eat, but the point is that there are very few foods now that I can genuinely say that I dislike. Prepared the right way and eaten in the right frame of mind, very little offends my taste buds.

Tuna fish – as in, comes-from-a-can-and-smells-kinda-funny tuna fish – was one of my more recent trials. I was creating my meal plan for the week, and I stumbled across a few recipes I had saved for canned tuna, despite the fact that I had eaten it once, not particularly enjoyed it, and always vowed it off after that due to the unpleasant aroma. So, without knowing how it would be, I picked up a can in the store, and you know what? I really liked it! Now I can’t say that I buy it each week or find myself craving it, but I made some pretty delicious meals out of that one can and absolutely intend to add it to my shopping list at least a few times a year.

One of the meals I tried is this “recipe” for Avocado Toast. It comes from a dietitian’s blog, Eat Well with Janel, and although the original doesn’t call for tuna, I had a little leftover in the can and decided to try it out. I’m so glad I did! This is such a good and simple, light meal full of clean flavors. Feel free to omit the tuna for a vegetarian (or lighter/snackier) version, but I did like what the fish brought.

Avocado Toast with Tuna, adapted from Eat Well with Janel
Yield: 1 serving
(printable recipe)

The Ingredients
1 slice whole wheat bread
1 teaspoon dijon mustard
¼ avocado, peeled and sliced
3-4 cherry tomatoes, halved
¼ can tuna
freshly ground black pepper, to taste

The Method
Spread the mustard over the slice of bread and top with the avocado. Dot with the tomatoes and tuna and toast lightly. Sprinkle with freshly ground black pepper. That’s it - enjoy!





 

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Posted by toni

Clean & Simple: Healthy Zucchini Croquettes over Steamed Cabbage

8:22 AM | Labels: , ,


Happy National Zucchini Day, everyone! Sometimes I think these national food holidays are a little silly, but I can really get behind one that encourages more in-season veggies in your diet (or more ice cream – I’m still human, after all). I’m a little bit new to zucchini, or at least, new to the world of zucchini used in something other than a sugar-laden baked bread or muffin, but I’ve been enjoying it in healthier recipes a lot lately.

One of those recipes was for zucchini croquettes, or rounds of this green summer squash coated in bread crumbs and baked perfection. The zucchini remained firm, giving it substance, and the flavors were very subtle and, dare I say it? Plain. I do like a clean palate every once in a while, and it isn’t that the meal was bland – just not bursting with spice and herbs and other ingredients I normally gravitate toward. I paired it with a simple sautéed cabbage with a little white bean dip stirred in for good measure. The cabbage reminded me of Brussels sprouts with less of a bite – not a wow factor dish, but certainly an enjoyable one. The only thing that might make this meal better would be a sprinkling of cheese – maybe a little parmesan, the real stuff – but other than that, it was wonderful as is.

On a side note, I cannot tell you why I don't have a picture of this meal. My camera did go on the fritz at one point and lost a few documented meals, and perhaps this was one of them, but for some reason I'm missing this one in my files. I'm sorry about that! The original post has some beautiful snapshots, though, if you're curious as to what the croquettes look like before trying them out yourself.

Past Zucchini Recipes: Zucchini Chips, Egyptian Edamame Stew, Balsamic Chicken Skillet, Pesto Veggie Pasta

Baked Zucchini Croquettes over Cabbage, adapted from Dulcis in Furno
Yield: 2 servings
(printable recipe)

The Ingredients
1 zucchini
3 tablespoons egg whites
1/3 cup whole wheat flour
1/3 cup whole wheat breadcrumbs*
garlic powder, dried oregano & basil, to taste
2 cups green cabbage, coarsely chopped
¼ cup white bean puree

The Method
Wash, dry and cut the zucchini into 1-inch slices, and set aside to rest for 2 hours. When ready to resume cooking, place the cabbage in a steamer in a pot of very shallow water over medium-low to begin to soften. Meanwhile, preheat the oven to 425 degrees Fahrenheit.

Pour the egg whites into a small bowl. Combine the flour, garlic powder, oregano and basil in a shallow dish, and add the bread crumbs to a third bowl or dish. Dip each zucchini slice first into the egg whites, then the flour, back into the egg whites, and finally into the breadcrumbs. Place on a foiled and lightly greased baking dish and bake for 14 minutes, turning each slice over halfway through. The surfaces should be slightly cracked and golden.

While the zucchini is baking, empty the water from the steamer pot and place the cabbage directly into the pan. Stir in the bean dip and keep warm until the zucchini croquettes are ready.

Notes:
*Be sure to use high quality breadcrumbs, as you can really taste them in the end. I always use homemade, which I make from processing the ends of whole grain bread loaves, but a nice whole grain panko might be nice, too, for some added crunch.





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Posted by toni

Corn & Tomato-Basil Topped Polenta & Corn Cakes with Sundried Tomato Relish

9:19 AM | Labels: , , , ,

I officially have my first sunburn of the season, which must mean that it’s summer, right? (Really, it means that I was foolish and went outside to read for an hour despite discovering that I didn’t have any sunscreen in the apartment, but I like the “inevitable summertime” excuse better.) With summer comes corn, and while I haven’t tried any fresh-off-the-cob yet, the time for such things is fast approaching. I thought I would take advantage of these past few beautiful, warm days and share a few corn recipes with you preemptively – and if you’re antsy like I was, frozen kernels are a perfect solution.

Before I get to the recipes, though, I wanted to announce that Floptimism is on Facebook! Sort of, anyway. I’m finding all of this social media business to be a little tricky, but think I’m slowly catching on to Twitter and I can only hope the same goes for Facebook. It’s a somewhat sad little page at the moment, but I’m trying to update it with lots of interesting articles, quick photos & recipes, and things like that. I’m also hoping, once it grows a little bit, to be able to cultivate more interactions with you guys – I’m so interested in what you guys think and experience about the world of food! It’s so not just about what I cook up in the kitchen, so don’t be shy – I’d love to hear from you. Tried one of my recipes? Show me a picture or tell me what you thought! Found a recipe or article that you think I or other people would be interested in? Share it with us! Facebook and Twitter both open up so many doors for communication, and although I’m still testing those doors out and feeling overwhelmed by many of the ins-and-outs of the websites, I’m excited for the possibility.

Now, back to corn! The first recipe is a Corn & Tomato-Basil Polenta, which was overall an outstanding dish. It’s a very satisfying Spring/Summer dish that’s creamy but light, colorful, and smelled wonderful. The corn and tomato topping would make for a tasty salsa on its own, too, so don’t feel limited by the polenta if you’re not a fan or don’t have any on hand.


One Year Ago: Tabbouleh-Stuffed Tomatoes with Chicken Skewers

Polenta Bake with Corn & Tomato-Basil Topping, adapted from Dana Treat
Yield: 6-8 servings
(printable recipe)

The Ingredients
6 cups water
1½ teaspoon salt
1½ cups coarse cornmeal
¼ teaspoon pepper
1 ½ - 2 cups tomato sauce (homemade or store bought)
1 tablespoon butter
3-4 cups corn kernels (fresh or frozen)
¾ pound tomatoes, cored & seeded
1 tablespoon olive oil
1 cup fresh basil leaves, chopped*
1-2 jalapenos, seeded & finely chopped
¼  cup freshly grated parmesan cheese
½ cup shredded or sliced mozzarella
6-8 cups loosely packed spinach, for serving

The Method
Prepare the polenta earlier that day: lightly oil a 9x13-inch baking dish and set aside. Bring the water to a boil in a large saucepan before adding the salt and vigorously whisking in the cornmeal. Allow the mixture to return to a boil, constantly stirring, and then reduce the heat to the lowest setting. Cover the pan for 20 minutes, stirring every 5 minutes until the consistency has smoothed out. Pour the polenta into the prepared dish and allow to cool at room temperature. Cover and refrigerate to allow the polenta to firm up even more. Once cool, invert onto a cutting board and cut into 12 squares, then halve each square into 2 triangles.**

Prepare the corn & tomato topping: heat the butter and corn in a large skillet, sautéing over medium heat until the corn has become tender, roughly 5 minutes. Season with a scant amount of salt. Meanwhile, cut the tomatoes into large chunks and allow them to marinate in the olive oil and pepper. Remove the corn from the heat and allow to cool before tossing with the tomatoes, half of the basil, and the jalapenos. Season with salt and pepper to taste.

Preheat the oven to 375 degrees F and pour the tomato sauce into the bottom of a 9x13inch baking pan. Arrange the polenta triangles upright along the width of the dish, overlapping slightly. Portion out the corn-tomato mixture among the spaces between the polenta and sprinkle with cheese. Cover the dish and bake in the preheated oven for 25 minutes before uncovering for an additional 10. Sprinkle with the remaining basil and serve over fresh spinach.

Notes:
*I used dried basil, which was fine, but the freshness of this dish – especially if you use fresh corn – really deserves fresh basil, too. However, if you go this route, reduce the amount of dried basil to 3-4 tablespoon.
**The description of this preparation and how it is later arranged in the baking dish confused the heck out of me. Because I made a smaller amount, I chilled it in a smaller, circular baking dish and simply quartered the polenta once firm. I managed to make it aesthetically pleasing regardless, so if you feel a little unsure, just go with your gut.



The second corn dish is a corn cake served over salad greens with a sundried tomato relish. Although I was expected a fritter going into making it, it turned out to be more of a pancake or cake – but whatever you call it, it tasted delicious! The corn was sweet, the sundried tomato topping was mildly salty, and the lettuce leaves added a welcomed crunch to the otherwise soft and creamy texture of the cakes. Very enjoyable!

Corn Cake Salad with Sundried Tomato Relish, adapted from Yahoo Shine
Yield: 3-4 servings
(printable recipe)

The Ingredients
2/3 cup sundried tomatoes, reconstituted
1 tablespoon red wine vinegar
½ tablespoon grated parmesan
½ cup white whole wheat flour
½ cup low-fat milk*
¾ cup egg whites
2 tablespoons canola oil, divided
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups fresh or frozen corn kernels
¼ cup dill
¼ cup parsley, finely chopped
3-4 cups chopped green leaf lettuce

The Method
Prepare the relish by chopping the tomatoes and marinating in the vinegar and parmesan; set aside.

Whisk together the flour, milk, egg whites, half the oil, baking powder, salt, pepper, corn, and both herbs. Heat the remaining oil in a large skillet over medium-high heat and add the batter to the pan, ¼ cup at a time, cooking no more than 4 cakes at once. Cook for 2 minutes, looking for the edges to dry, then flip and cook another 2-3 minutes, until the bottom has turned a golden-brown. If necessary, reduce the heat as you go along (if making more than one batch) to prevent burning.

Notes:
*I used almond milk, which is what I had on hand, and didn’t detect any off flavors – so feel free to use anything you have in the fridge (with the exception of maybe chocolate soy milk)!





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Posted by toni

Crushed Peas 'n Carrots in a Smoky Yogurt Dressing

2:46 PM | Labels: , , ,

Recently, I have been extremely drawn to the notion of small meals that pack a flavor punch. I have a feeling this attraction to "mini plates" of clean, healthy foods is a combination of a strong desire for the warm weather that typically provides us with this type of eating, and simply paying more attention to my own hunger cues and appetite. Without thinking, I can pack it away with the best of them, clearing a plate full of calorie-laden food without a blink of an eye or any serious "stuffed" feelings afterwards. However, if I sit up and pay attention (and, let's face it, slow down), I notice that despite this "ability," I'm satiated after a much smaller amount of food.

I have also been so attracted to all of this talk of the raw diet I have been hearing. Any food habit that includes the word "diet" throws a red flag up in the air for me as a budding nutritionist, but from what I've read, this "diet" is far from it - it is much more of a lifestyle than a crash course in detoxing. Yes, people use it as a temporary cleanse, but I can understand the appeal of adopting it as a lifestyle much more. There's just something about raw food that feels clean, which is an adjective you'll hear me throwing around about some of the dishes I make. I will never attempt to go 100% raw. I'm not even ready to say that I'm going to go any percent raw right now. But I do think it would be nice to incorporate into my diet in some way. Maybe if my cholesterol levels haven't been scared into a reasonable range when I get them rechecked in a month, I'll take a more serious look into these kind of eating habits.

Until then, I'll just have to oogle articles about the topic from afar, and savor the not-raw-but-still-refreshing recipes I do happen to stumble upon (and the occasional raw one that I encounter incidentally). This meal, this concoction of peas and carrots and yogurt, is a wonderful example of such a dish. Originally from Smitten Kitchen, I tweaked it a bit and came up with this cool, sweet, tangy, very filling appetizer, side, or light main dish. I called it a little heavy in my notes, which runs counter to the picture I'm painting now, but with the few adjustments I will make next time (there will be a next time), I think that will be taken care of. The portion size was a little too large (particularly the dressing) and the peanut butter a little too prominent, while the spices took a backseat that I'd like to alter in my next attempt. By reducing both the portion size and amount of peanut butter in the yogurt dressing, and serving it on a thin cracker or even crepe instead of the matzah that I had (it was Passover, what can I say?), it will be a perfect blend of light and filling. The ratios below reflect my vision of the cleaned-up version, but feel free to head to Deb's post if you're interested in the original.

Crushed Peas 'n Carrots in a Smoky Yogurt Dressing, adapted from Smitten Kitchen
Yield: 3-4 main servings
(printable recipe)

The Ingredients
1 1/2 cups frozen peas and carrots, thawed
1/4 cup plain yogurt
1 1/2 tablespoons nut or seed butter*
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika**
1/4 teaspoon salt
1/4 teaspoon garlic powder

The Method
Place the peas and carrots in a medium-large bowl and gently and carefully crush them,*** leaving a portion of them whole to create a mixture of textures. In a separate, smaller bowl, whisk together the nut/seed butter, yogurt, lemon juice, water, cumin, paprika,, salt, and garlic powder. Slowly mix the dressing into the peas and carrot blend, starting with 2-3 tablespoons and adding more to taste. Serve with toasted pita, flat bread, or snack crackers.

Notes:
*Tahini was originally called for, but I never keep any in stock so I used regular peanut butter instead. Sunbutter would also be delicious.
**If you don't have smoked paprika, regular will work fine. It's what I used, and while it may have resulted in less depth of flavor, it was still good.
***The instructions suggest using a potato masher or meat pounder; I simply used the back of a fork.


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Posted by toni

Frittata Caprese for One (and trust me, once you taste it, you will be glad you don't have to share)

9:41 AM | Labels: , , , ,


 Before I wrote you a novel dedicated to Mexican-themed dishes for Cinco de Mayo, I lamented my own free-will decision to decline a dreamy Culinary Tour of Italy next year. Although I have officially confirmed that I will not be attending this quite surreal trip, I'd like to spend the next few paragraphs telling you all about another recipe that can give you a small taste of Italy in your own kitchen...just close your eyes and savor every bite, and you'll be transported off to beautiful Rome, or Florence, or some little tiny town that hardly anyone has ever heard of, but it perfectly magical all the same.


When I bit into this frittata caprese, I mellowed out a little bit. This dish has all of the flavors of a classic fresh tomato and mozzarella pie, yet with all of the clean, refreshing flavors of a light egg base. The only things I did change were adding a few spices, and to lightly roast my own tomatoes, which offered a very dainty, subtle complexity to an otherwise fresh taste; and the only thing I plan to change in the future (because yes, there is undoubtedly a place in my future for this dish) would be to drizzle just the slightest bit of balsamic vinegar over the top before serving. 

In addition to how perfect this frittata tastes, this method of preparing it affords lonely 'ole folks like me the opportunity to enjoy an egg-based "casserole" without piles of un-freezable leftovers that we could never eat our way through by ourselves. I always stare longingly at the quiche and frittata recipes I have saved, because I can't realistically make them at the apartment for myself and eggs are not the main-ingredient-of-choice for the rest of la famiglia. So this recipe is fabulous on two counts - not only are the flavors capable of evoking a calm, day-dreamy emotion from anyone who doesn't just scarf the frittata down, but also the method is one to keep in your back pocket for a quick yet undeniably delicious any-time-of-day meal.

Frittata Caprese, courtesy of Cookin Canuck
Yield: 1 serving

The Ingredients
6 cherry tomatoes, halved
2 large eggs
pinch freshly ground black pepper
dried rosemary, to taste
dash garlic powder
1 or 1 1/4-inch thick round fresh mozzarella cheese, sliced into 1/8-inch pieces
2-4 fresh basil leaves, chiffonaded (rolled like a cigar & thinly sliced)
balsamic vinegar, to taste

The Method
Place the halved tomatoes face up on a lined baking sheet and place under the broiler, approximately 3-4 minutes, until they begin to sizzle and bubble. Flip them over to be face down and return to the broiler for another few minutes, waiting for the skin to wrinkle slightly but not quite blister. Remove from the broiler and allow to cool, enough to handle, and then coarsely chop them and set aside.

Lightly beat the eggs in a small bowl while a small, heatproof skillet heats over medium heat with a scant amount of oil coating it. Once hot, pour the eggs in and cook without stirring or agitating the pan until the bottom is set but the top is still slightly uncoked. Season with pepper, rosemary, and garlic powder, then top with the tomatoes and mozzarella. 

Place the skillet under the broiler to finish cooking the top of the frittata, looking for a light brown color and a slight puff to just develop on the egg. Meanwhile, chiffonade the basil leaves. Remove the frittata from the oven when it is finished, gently slide it onto a plate, and top with a sprinkle of basil and a drizzle of balsamic. Serve immediately.

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Posted by toni

Buffalo...Turkey?...Lettuce Wraps, for the Passover-observer or Carb-aphobic in all of us

6:13 PM | Labels: , , , ,


It's official! The Week of Flat Crackers (and delicious apple cake, brisket, and flourless brownies...) has begun, and although the foods in parentheses are more characteristic of First Night Passover, I thought I could at least share with you a Passover-friendly for later on in the week, when the leftovers have dwindled and that matzah has once again lost its annual novelty. After all, if you're observing, you probably have your seder menu plan all set (and perhaps digesting?) already, but this will hopefully help you out of the Matzah Pizza and mountains-of-fresh fruit rut that I know that I tend to fall into.

I made this lettuce cups earlier in the semester as one of my carb-free meals, so even if you're not celebrating Passover, I'd encourage you to try these. I changed up the original recipe quite a bit. First of all, this is meant to be a wrap, not a lettuce cup, and although a wrap would certainly taste nice, I think the crispness and uniqueness of a lettuce wrap trumps a flour tortilla any day. 

Second, it should come as no surprise that in the original recipe, the word "Buffalo" is followed by "Chicken-" tenders, to be precise. With the lettuce, I thought ground meat would be better, and I discovered that week in the grocery store that there's no such thing (at non-specialty, generic chain groceries, anyway) as ground chicken breast; there is simply ground chicken. Now, forget my snobby nutritionist affinity for boring, lean chicken breast for a minute - I have a bone to pick not so much with white vs. dark meat, but with white vs. god-only-knows meat. You see, if it's ground chicken, it could be - bones, skin, dark meat, white meat, organs, anything. You'd never know. Makes you want to run out and buy some, right? Exactly. So I put that ground mystery meat back where it came from and went over to the always trusted ground turkey breast. Hence, Buffalo Turkey Lettuce Wraps.

I also used sour cream instead of mayonnaise, but that's really just because I had extra sour cream and never keep mayo in the apartment, not really because I have anything against a little dabble of mayo here and there. This, however, is a moot point because I decided afterward that it'd be even better without the yogurt mixture at all, instead simply crumbling the blue cheese in its decadent purity over the filled lettuce cups. Then I cut back on the celery (used what I had), added some cherry tomatoes, and messed with the ratios a little bit. All I really have to say about that is - go crazy on the hot sauce. I know I did!

This would make a fantastic appetizer in smaller lettuce cups or, as I ate it, a long sleeve of romaine filled with a whole lot of the mixture for a main dish (after all, Papa Floptimism did just inform me that the messiest food is often the tastiest). Plus, it's one messy-and-tasty combo that you don't have to feel guilty about, and it sure as heck beats Matzah Pizza. Your digestive tract and taste buds will both thank you, I promise.

Buffalo Turkey Lettuce Wraps, adapted from Eating Well
Yield: 3-4 servings as a main course

The Ingredients
2-3 tablespoons hot sauce
2-3 tablespoons red wine vinegar
1/4 teaspoon paprika
2 teaspoons olive oil
1 pound ground turkey breast
(2 tablespoons LF sour cream)*
(2 tablespoons L/NF plain yogurt)*
freshly ground black pepper, to taste
1/4 cup crumbled blue cheese
6-8 romaine lettuce leaves
1/2 - 1 cup sliced celery
handful grape tomatoes, quartered

The Method
In a medium bowl, whisk together the hot sauce, 2 tablespoons of vinegar, and paprika. Meanwhile, place the oil and turkey in a large skillet, and heat over medium-high. Break up the meat as it cooks, looking for the pink to disappear; browning doesn't tend to happen with ground turkey, so don't look for that. Once cooked, place into the bowl of hot sauce and toss to coat. Stir in the celery and tomatoes.

If making the blue cheese dressing, take a small bowl and whisk together the sour cream, yogurt, and pepper with the remaining 1 tablespoon of vinegar. Stir in the blue cheese. If just using the crumbled blue cheese on its own (recommended), skip right to assembly (and add the pepper to the turkey mixture above instead).

To assemble, wash, dry, and lay out the lettuce leaves. If using the dressing, spread a thin layer of it over the lettuce leaf. Fill each one with roughly 1/3 - 1/4 of the turkey mixture and, if using the pure blue cheese instead of the dressing, crumble the cheese over the filling. To eat, simply roll up the wrap and enjoy - with a napkin nearby, that is!

Notes:
*Omit these 2 ingredients if using the straight blue cheese crumbles instead of the blue cheese dressing (recommended)

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Posted by toni

Chicken Salad atop a Caramelized Onion & Spinach Quickbread

7:50 PM | Labels: , , , ,


The past several months, something has been growing inside of me (and no, Mom and Dad, not literally - you can breathe). It began in, oh, maybe late February as a mild distraction, a feeling that, perhaps, I wouldn't be able to breeze through the semester as per usual. By March, I was beginning to feel the inklings of exhaustion that are more typical for the end few weeks of the semester, as Finals week approaches, the weather turns more consistently toward sunshine and warmth, and the Summer Itch descends upon us all. Now, it's April, and that mild distraction, that inkling of fatigue, has bloomed into a fully-germinated flower of unfathomable overexertion. I have stretched myself too thin, and I find myself fading in every sense of the word. My school work has suffered, both the quality and quantity of my entries here have suffered, my ability to give back to the greater community through volunteering has suffered, and - perhaps most importantly - my ability to maintain meaningful relationships with the people around me has suffered, as I have turned into a blob of what was once a girl, now only capable of bursting into tears about how I can't possibly go on like this.

Yesterday was a low point, and then today I woke up after 10 1/2 hours of heavy sleep to find sunshine and a high of 85. I finished my work early and even had time to shower before the day ended. It was easy to feel good on a day like today. Now tomorrow, I have a gloomy, rainy, chilly day ahead of me, with a to-do list that will propel me from my apartment before 8am and refuse to let me return before 5pm. Spring, I have decided, is the embodiment of Floptimism: one day it's gorgeous and warm, and the next the clouds have rolled in and the wind has picked up. It's a constant challenge to maintain a sunny disposition even when Mother Nature denies us that same luxury. My goal for myself is to have a good day tomorrow, even if the bottoms of my jeans get all wet, I don't have time to finish my school work before the sun sets and I have to play loud music to prevent myself from passing out in my tomato soup at dinner. I will maintain a positive outlook on the day no matter what.

The recipe I have for you tonight is much like my perception of tomorrow's forecast and sequence of events. Well, okay, almost. Unlike how I feel about tomorrow, I discovered this recipe for caramelized onion and spinach quickbread and just thought there was no way it would be anything less than heaven in food form. So, I borrowed a loaf pan from my house and set to work in the Floptimism Kitchen making this delicious sounding bread. I stuck it in the oven and, after the suggested amount of cooking time, tested it with a toothpick and discovered that the toothpick was clean. Excellent! So I removed it from the oven and let it sit in the pan, as directed, for 15 minutes. Then I happily inverted this beautiful, amazingly-scented bread...and it completely fell apart. I mean, I had a blob of gooey bread crumbles mixed up with some onion and spinach. It was not unlike the blob that I imagine myself to be on those particularly trying days throughout this semester. My heart sank. What do you do with a blob of quick bread? I put it back in the oven, thinking it just needed longer to cook, but nothing really changed it. I had a flopped recipe in front of me, and there was no way to salvage it.

Or was there? I took a few "slices" (re: hunks) and stuck them in my toaster oven to broil for a few minutes while my very-un-flopped Chicken Salad sat patiently awaiting the carbohydrate that was to complete it. The broiling helped...a little. I refused to give up on it, though. I plopped it on my plate with the chicken salad and dug in, and enjoyed it. It was underwhelming - I called it relatively bland - but not at all inedible. The chicken salad was flavorful and crunchy, with a little zing and crunch to it.

Even then, I refused to give up on it. I "sliced" the rest of the loaf as best I could and froze them, to be pulled out here and there for various meals. And that's exactly what I did. I had some alongside soup, with salads, you name it. And you know what? I love this bread! I almost don't even care that it crumbled to pieces before my very eyes and failed to impress me right from the start. It's savory and has this essence to it that I can't even describe. It just makes you want to go back for more. And more. In fact, I wish I still had some in my freezer - pop it in the toaster for 5 minutes and you have yourself a warm, sizzly, golden slice of perfectly imperfect quick bread.

I don't know what I did wrong, why this bread turned out so devastatingly, but I do know that I'm glad I didn't just pitch it when I saw it fall apart right in front of me. I like to think that there's something deep and profound in my persistence, and the inner beauty and longevity this particular recipe was able to bring to the table again and again. I plan to make tomorrow like this onion and spinach quickbread: a situation that seems destined for failure, but turns out to be one of the most enjoyable experiences I can name (well, for the quickbread, it just tops the list of culinary experiences...my life is not so devoid of activities and human contact that a homely loaf of bread would be the highlight of my life, but you get the idea).

So now, if you're still with me (I know, it's late - I might have fallen asleep by now too if I weren't the one typing it), I'm going to do something absolutely groan-worthy: I'm not going to post the recipe. I took so long blathering on about metaphors and positive thinking, and now it's way too late for me to get into the formatting aspect of this entry. I'm sorry. I will, without a doubt, have the recipes for these two delicious foods up tomorrow night, but that 7am wake up call...it's coming up way too quickly. I hope you understand.

But in the meantime, here's to a good day tomorrow for everyone - rain or shine!

Chicken Salad-topped Caramelized Onion & Spinach Quickbread, adapted from  The Food Network and Cookin' Canuck
Yield: 1 serving chicken salad + 1 loaf of quickbread

The Ingredients - The Quickbread
3 teaspoons olive oil, divided
1 large yellow onion, cut in half through the root and thinly sliced
2 cups (packed) fresh spinach leaves
2 teaspoons minced garlic
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 eggs, lightly beaten
3/4 cup milk (I used 1%)
2/3 cup extra-virgin olive oil
1 ounce feta cheese
butter and flour for pan

The Ingredients - The Chicken Salad
1/2 cup shredded, cooked chicken
1 tablespoon chopped celery
1/8 small onion, finely chopped
handful cherry tomatoes, quartered
1 1/2 tablespoons low-fat sour cream
1 - 1 1/2 teaspoons dijon mustard
salad greens, for serving

The Method

Start by preparing the quickbread: preheat the oven to 350 degrees Fahrenheit and butter and flour a loaf pan. Meanwhile, heat 2 teaspoons of the olive oil along with the onion over medium heat in a fairly large skillet, and cook for approximately 10 minutes before reducing the heat to medium-low and cooking for another 10 minutes, looking for a golden brown color to develop on the onions. Add the remaining teaspoon of oil to the pan and stir in the garlic and spinach, continuing to stir until the spinach has wilted and turned a bright green, approximately 1 minute. Remove from the heat.

Whisk the flour and baking powder together in a medium bowl and set aside. In a large mixing bowl, lightly beat the eggs and milk and add in the remaining 2/3 cup olive oil, whisking well to combine. Pour the flour mixture into the egg mixture, stirring only until just combined - taking care not to overmix. Finally, add in the spinach and onion mixture along with the cheese, stirring again to combine, but minimally.

Pour the batter into the pan and smooth out the top. Place into the oven and bake for approximately 40 minutes, or until the top has developed a golden brown color and a toothpick or skewer inserted into the center comes out dry. Remove from the oven and cool in the pan for 15 minutes before inverting onto a wire rack to finish cooling.

While the bread is baking, assemble the chicken salad: combine all ingredients in a small-medium mixing bowl and season with pepper. Cover with plastic wrap and refrigerate until ready to serve.

When all components of the meal are ready, place a handful of (washed) salad greens on a plate and top with 1-2 slices of the bread and all of the chicken salad. Enjoy!


(By the way, despite several obstacles that could have easily undermined my determination to have a good day today, today was, in fact, quite excellent - Floptimism prevails!)

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Posted by toni

Cranberry & Butternut Squash Quinoa Salad

9:32 AM | Labels: , , , , ,


Recently, upon observing me eating a fairly healthy lunch, my grandmother turned to me and asked, essentially, "do you actually like that stuff?" I find myself answering that question more often than I ever expected to, and even more often than that I'm in need of a swift and poignant defense against the all-too-common criticism that I don't eat enough junk food (clearly, these people do not read my blog too diligently, or else they would know better). The answer to that first question, by the way, is yes - I thoroughly enjoy the food that I eat. Food is too important to me to waste my time with meals that I don't enjoy - no matter how healthy a food is, if it makes me cringe, it ain't goin in my mouth. Luckily, I find most healthy foods preferable to the more common American fare, so this is not often an issue.

Which brings me to my next point. With the new year finally here and resolutions being made (and broken) at record speed, many people are targeting the way they eat. Although I don't make resolutions, gravitating instead toward year-round goals that I think up along the way, I know that many people do, and many people wake up on January 1st with a groan and a moan as they think of the terrible, inedible foods their new goals will demand. It doesn't have to be that way, though. Following a healthy diet can taste good, and it's very rare that a person would need to jump to the extreme of never again eating the fatty, sugary junk foods that they love. This recipe is proof of the former. Yes, some salads taste like rabbit food and chicken breast is much less enticing than a perfectly cooked cut of beef, but there are also countless recipes that both taste good and are good for you.

Quinoa on its own is a little bland. Most grains are. However, as chicken breast often operates, quinoa beautifully embodies the flavors you add to it. Roasted butternut squash and cranberries are in a sweet-and-sour civil war, crunchy pecans offset the soft and fluffy quinoa, and the small addition of spices reminds you that there's a whole other level to this dish. This dish is one to be eaten slowly, appreciating how different a bite of onion and squash can be from one with cranberries and pecans. The last fork-full of this cranberry and butternut squash quinoa salad is at least as delicious as the first, if you let it.

I did make a few changes: halving the recipe for 2 but quartering the amount of quinoa because I ran out; adding in dried basil instead of parsley. I would certainly try the parsley some time, but the ratio of quinoa to squash and cranberries was, to me, ideal. I ate this alone as a lighter dinner, but could imagine it making a nice bed for fish or chicken. Adding some beans could make it a little fuller while keeping it vegetarian. Really, though, the recipe flowed well - it didn't just come together quickly. It was easy to make and easy to like, and I needed to share it with you before cranberry and squash season was really, really over. Plus, I had to prove that something good for you doesn't have to taste like cardboard.

Cranberry and Butternut Squash Quinoa Salad, courtesy of Gluten Free Goddess
Yield: 4 servings

The Ingredients
1 cup red quinoa (white is a fine substitution)
1 small butternut squash, peeled and diced
1/2 cup cranberries, fresh or frozen, halved/chopped to taste
1/2 medium red onion, diced finely
1 clove garlic, minced
1-2 teaspoons pure maple syrup
1/2 cup chopped pecans
2 tablespoons fresh (3/4 - 1 tablespoon dried) parsley
cumin, ginger, or curry powder, to taste
sea salt and ground pepper, to taste
olive oil, to taste

The Method
Cook the quinoa according to the package directions and set aside. Preheat the oven to 350 degrees fahrenheit. Meanwhile, in a medium roasting pan (I lined mine with foil), combine the squash, cranberries, red onion, and garlic. Drizzle the squash mixture with a little bit of olive oil and the maple syrup, sprinkle with sea salt, and toss to coat. Place in the top half of the preheated oven for 15-20 minutes, until the squash is tender. Remove from the oven and set aside.

Add the chopped pecans to a large, dry skillet and toast just until lightly fragrant. Add in the quinoa and butternut squash mixture, stirring to combine. Finally, sprinkle all of the desired spices and stir to incorporate before drizzling with the final touch of olive oil (preferably a higher quality, fruity one, though I'm sure what I keep in my pantry does not qualify) and tossing to coat all over. Heat the salad all the way through, gently, before removing from the heat and serving.

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Chickpea & Roasted Pepper Bulgur Salad

2:52 PM | Labels: , , , , , , , ,


I don't know about you, but vegetarian entrees fascinate me. You could put a plate of wildly exotic chicken in front of me and then a plate with a plain 'ole, homemade veggie burger in front of me, and I'm likely to choose the burger. And that's not because I'm a burger girl - I'm not. I just love the variation that comes with vegetarian meals. There's so much you can do just with beans alone, much less different vegetables and tofu (also sometimes known as unchartered territory for me, as of yet). I know in my brain that meat introduces more versatility to a diet (assuming you don't simultaneously rule out the good veggie options), but when push comes to shove, I am just always more excited by a dish like this one here, Chickpea & Roasted Pepper Bulgur Salad. A mouthful, but it sounds good, right?

Of course right.

This recipe for chickpeas and bulgurs and roasted peppers came from none other than the Smitten Kitchen, and it just may be the first non-dessert I've tried from her (I'm not going back into my 50+ entries to check this), and it was a big success. And by that I mean, I only made it for myself, so its recorded of pleasing its eaters is currently 1 for 1. Regardless, it's an extremely delicious option for a light dinner or lunch. I didn't switch much up, except the recipe calls for red peppers and yellow tomatoes, but yellow tomatoes hide from me at the supermarket, so I chose to do yellow peppers and red tomatoes. Then there was the dried parsley instead of fresh because, well, we've gone over that one before. I also may or may not have used a red onion - I tend to only buy white ones because I mostly cook my onions, and I never know how red ones are supposed to taste not mostly raw. I can't remember. This is why I now take notes on my meals - I do it for you guys. All for you, and only minimally to shield my pride from the embarrassment of never remembering anything about the food I eat by the time I get around to blogging about it. I really do need to catch up to speed here.

So anyway, I know that it's slightly past the season of lighter meals, and probably everyone on earth is posting about soups and stews and casseroles. But you can't eat heavy dishes all the time, right? And every so often you're still just in the mood for a smaller meal, right? So you see, I'm not being completely seasonally inappropriate. Except I'm sure tomatoes are out of season by now, so maybe I am. But regardless of season or appropriateness, this bulgur salad tastes good. It's a little citrusy and super light, yet you walk away satiated. There are varying textures going on, from slightly firm chickpeas to crunchy lettuce and soft bulgur and roasted peppers. Also, it looks pretty with all of the different colors playing off each other, and with crockpot season on our tails, it's not often these days we get to say that a meal both tastes and photographs well.

Bulgur Salad with Chickpeas and (Red) Peppers, courtesy of Smitten Kitchen
Yield: 4 as a main course (I cut it in half for 2 meals)
The Ingredients
1 1/2 C fine-grain bulgur
3 C boiling water
3 Tbsp. fresh lemon juice (I use the bottle, come on now)
1 tsp honey
1 tsp ground cumin
1/4 to 1/2 tsp cayenne pepper
Salt (omitted)
1/4 C extra-virgin olive oil
1 can chickpeas, rinsed and drained
6 oz drained jarred roasted red peppers, diced, about 1 C (I roasted my own - wait until you hear that story!)
1/2 C quartered yellow cherry tomatoes
1 small red onion, finely chopped (to reduce its bite, you can soak it and then squeeze it out with the bulgur for some or all of the absorption time)
1/4 C minced fresh parsley leaves (or an indiscriminate amount of dried, about 2 Tbsp. should do the trick)
1 medium head Bibb lettuce, leaves separated (or any salad greens - I probably used a spring or romaine mix) 4 pita breads, warmed and cut into wedges

The Method
1. Prepare the bulgur by placing it in a large bowl and adding the boiling water to it. Set aside, stirring only occasionally, until the bulgur has softened (15-20 min). For some reason, I'm always nervous to prepare grains this way (okay, I know the reason - it's because the back of the package doesn't tell me that I can, not that that's stopped me haphazardly preparing any other food group), so I just cooked it based on the instructions on the package.
2. No matter how you manage to cook the bulgur, once you get there, drain it well and return it to the bowl.
3. While the bulgur cooks, whisk the lemon juice, honey, cumin, cayenne, and salt (if using) together in a small bowl. Continue whisking as you slowly add the oil until the dressing is smooth, or an otherwise desired consistency.
4. Add the chickpeas, roasted peppers, tomatoes, red onion, and parsley to the bowl of bulgur and mix it up to incorporate it. I also heated mine on the stove top (in the same pot used to prepare the bulgur) for a little bit, because I prefer these kinds of things to be warm. Drizzle the dressing over the salad and toss to combine.
5. Assemble plates by lining them with lettuce, top with bulgur, and arrange the pita around it.

Aside from all of the chopping and prep work that goes into this, it's a very feasible meal to do for a weeknight, or the night before to bring in for lunch the next day. It kept well overnight in the fridge, and I don't think I have any complaints.

Now as for those homemade roasted red peppers, that story deserves a whole post of its own...

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Easier Than Pie Apples & Honey Salad

7:44 PM | Labels: , , , , , , , ,


The combination of apples and honey takes me back to every year at Rosh Hashanah, the Jewish new year. It's this classic, traditional food pairing that's supposed to symbolize wishes for a sweet new year, and it's definitely a duo worth keeping. Because of that, I immediately think of honey any time I'm adding apples to a recipe and need a little extra something to get the dish to reach a new level.

I'm still playing catch up from all of the meals I made while on vacation all of those long weeks ago, and this recipe for an Apple and Honey Salad is next up on my checklist. I made this as an impromptu lunch on a steaming hot day, and was really pleased with the result. It really couldn't be much simpler; the most complicated part is slicing the apple, and god knows I don't have any artsy, skillful tips to make the slices come out as perfectly as those bagged, sliced & ready to eat apples from the grocery store. I took a butter knife (sadly, the sharpest utensil on hand in the borrowed vacation house) and hacked away as gracefully as one possibly can with a butter knife - that is to say, not very gracefully at all. I would not serve this at a five-course dinner party without honing my technique, but the slices made it into my mouth without difficulty, which is really all that matters when it comes to a spontaneous vacation lunch recipe.

Apples & Honey Salad
Serves: 1
The Ingredients
1 apple, on the small-to-medium side
1 - 1 1/2 C spinach
Honey, to taste

The Method
1. Wash and dry the spinach, placing onto a plate.
2. Slice the apple as best you can, keeping in mind that you're going to want to eat this without a knife (unless you are, in fact, less lazy than I), and fan over the spinach.
3. Drizzle with honey (really, a very little amount goes a long way; I used a very hefty drizzle and wound up regretting it, as it overpowered the other two ingredients)

You see, I told you this was easy, quick, and very refreshing for a hot day. The fiber in the apple keeps you full, the honey lends a light sweetness, and the spinach base gives all sorts of power nutrients without a ton of heavy calories. You've probably seen many nut-and-apple salads out there, so I'm sure that you could add many things to make this a little bit fancier - cranberries/craisins for an autumn salad, a little bit of a peanut butter dressing to add some saltiness and protein, who knows. However, I love how simple this three-ingredient salad is, without any changes. You really can't go wrong.

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Guilt Free Chicken Salad, Take Two

6:35 PM | Labels: , , , , , , , , ,

I warned you that I wouldn't have any enticing pictures of today's post, and it turns out that I wasn't lying. However, what I do have is a satisfyingly simple chicken . salad (as opposed to chickensalad, if you get my drift) that you don't have to feel guilty about eating. Yesterday, I told you about my Tzatziki/Yogurt Chicken Salad and hinted at my idea of a Thai-Inspired/Peanut Butter Chicken Salad, which I am here to tell you about tonight.

This chicken salad is much more savory than the yogurt one from yesterday, and although I used virtually the same base ingredients, simply changing the sauce made today's salad an entirely new meal. I think this one might be my favorite of the two. Also, even if you can't see it, believe me when I tell you that it's pretty darn attractive to boot - salad greens, orange carrots, red peppers, creamy tan peanut butter. The colors are perfect. It packs a double dose of protein - one a very lean source, and the other healthfully plant-based - some good, unsaturated fats, and lots of vegetables for all (okay, most) of your vitamin and mineral needs. The meal is low in saturated fat and sodium (depending on the peanut butter you use), as well as sugar. I can't swear on my life that this is an honest-to-goodness Thai flavor profile, but I'm going out on a limb here and saying that it should at least be loosely inspired by that cuisine. Whatever the cuisine, it's delicious, and way more exciting than any mayonnaise-based chicken salad you could ever dream up.

Thai-Inspired Chicken Salad
Yield: 1 Serving
The Ingredients
1/2 C (approx.) cubed, grilled chicken
1/8 C (or roughly 1 segment of a medium-large) red bell pepper, chopped
1-2 Tbsp. zucchini, coarsely chopped
1/2 carrot, washed, peeled, sliced thinly & then halved
1 C (approx.) salad greens (I used a combination of a packaged romaine mix and spinach)
Salt & pepper, to taste
2 Tbsp. all natural peanut butter (beware of hydrogenated oils in the ingredient list)
Hot sauce (a few healthy splashes)
Cinnamon & Red Pepper Flakes, a pinch each
Cumin, a dash
Olive oil, to create a more liquidy consistency


The Method
1. Combine the first four ingredients in a small or medium bowl.
2. Combine the last five ingredients in a separate, small bowl. Adjust flavorings for taste.
3. Add the sauce to the meat and veggie mixture, and stir up to fully incorporate.
4. Serve over the salad greens, sprinkle with a little salt and pepper if necessary, and enjoy!

Feel free to add actual peanuts or your own mix of spices and/or veggies, or using homemade peanut butter (which I am impatiently waiting for a good time to try)! I've made pita sandwiches with this general "theme" before, with excellent results. So really, the possibilities are endless, you just have to use your imagination a little bit. I could imagine a Curry Chicken Salad, a Tropical Chicken Salad, and - a combination that disgusts my family but intrigues me - a savory chocolate chicken salad. Maybe. That last one could wind up being a total flop.

Or it could wind up being the most spectacular combination of flavors and tastes ever.


You never know if you don't give it a shot.

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Guilt Free Chicken Salad, Take One

5:22 PM | Labels: , , , , , , , ,


I was never a fan of those mayonnaise-based salads: chicken, potato, macaroni, you name it. I feel like it's this calorie-laden, not very interesting mess of ingredients parading as light and healthy. However, that does not mean that I dislike chicken salads. Au contraire! Here, I present to you one of two salads I made tonight using grilled chicken that the head of the household had grilled early on in the day.

This chicken salad is yogurt-based, adding those super probiotics, vitamins, and minerals without the fat (unless you like whole fat yogurt, that is). It tastes light, which is perfect for days as hot and muggy as it was today, yet it is one of the furthest things from bland I have ever tasted. The sauce actually reminds me a lot of the tzatziki I made a little while back, and as I suspected back then, it does pair excellently with chicken.

I think I've mentioned before how much I enjoy non-dinner meals, because I feel so free to experiment. It doesn't matter if I botch something, because it's just for me. I don't have to worry about feeding anyone else (usually, until L coerces me into making something for with him). This is proof of that, and you could easily do something similar. All I did was take chicken, some vegetables I had on hand, and a sauce full of flavors that sound like they would work together. For the sauces, all you need to do is add ingredients little by little, building on the flavors until you reach the taste you're going for. Trust me, I'm no Top Chef, so anyone can do this - especially with practice.

What's more, aside from cooking the chicken, this recipe goes from zero to in your belly in seconds (okay, minutes) flat, and would take little extra time to double or quadruple to suit your needs. I highly recommend trying it out, or at the very least using it as inspiration for an unconventional, healthier chicken salad of your own.

Tzatziki Chicken Salad
Yield: 1 serving
The Ingredients
1/2 C (approx.) cubed, grilled chicken
1/8 C red bell pepper, chopped
1-2 Tbsp. zucchini, coarsely chopped
1 C (approx.) salad greens (I used a combination of a packaged romaine mix and spinach)
2-3 Tbsp. plain or vanilla fat free yogurt*
1/2 - 1 tsp. lemon juice
1/2 tsp. dried dill
The Method
1. Combine the first three ingredients in a small or medium bowl.
2. Combine the last three ingredients in a separate, small bowl. Adjust flavorings for taste.
3. Add the sauce to the meat and veggie mixture, and stir up to fully incorporate.
4. Serve over the salad greens, and enjoy!

*Note: I used regular 'ole Dannon vanilla low fat yogurt, but this produced a pretty thin, sweet sauce. Next time, I will definitely try either a vanilla or even plain greek yogurt (fat free) to change the consistency.

After this, I put together a Thai-inspired (in my brain, anyway) peanut chicken salad to bring with me to work tomorrow. I will absolutely post the "recipe" for that, as well, but I didn't take a picture before packaging it up, so I won't make any promises on the beautiful imagery front. In the meantime, give this a shot! Pull out some fridge or pantry items, and see where they take you. The absolute worst that can happen is that you botch a recipe, and know how to change it for the better next time around.

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I interrupt your regularly scheduled programming to bring you: Banana, Raspberry & Nutella Sandwiches

4:17 PM | Labels: , , , , , , , , ,


I promised all of you a prompt post about those delicious roasted tomatoes that I paired with my Spicy Hake from a few nights ago. But I'm not here with no pesky roasted tomato recipe; no, I'm here with something much, much better. Apparently, my brain has adopted a new habit of inventing recipes while I am otherwise trying to fall asleep, and I can't say that I am much complaining. This time, I was drifting off when, all of a sudden!, I thought of a bunch of rapidly ripening bananas on my counter along with the plump-and-surprisingly-not-moldy raspberries in my fridge. Then, I got to thinking about breakfast for the next morning, and before I knew it my brain was adding ingredients like nutella and bread, and as a result I can present to you one of the most satisfying breakfast/lunch/light dinner/dessert recipes I have ever tried.

Banana, Raspberry & Nutella Anytime Sandwich
Serves: I'm still working on this one; currently, 1, but I'm really thinking that halving it would be better. But really, who wants an extra half a banana lying around? Exactly.
The Ingredients
1 banana, preferably close to baking-softness for prime mashing ability
1/4 C (ish - I wound up using about 8) raspberries, washed and patted dry
2 slices (whole wheat) bread
1 Tbsp. nutella, divided

The Method
1. Toast the bread (I like mine lightly done, but feel free to make it as dark or as light as you like)
2. While the bread is working in the toaster, coarsely mash the banana just to break it up. Add the raspberries, flattening them with the back of a fork and then mixing them up with the banana. Try to get the two fruits evenly incorporated, but really, don't fret about the exact ratio.
3. When the toast is done, spread about 1/2 Tbsp. nutella on each slice, and then spoon the fruit mixture onto one slice.
4. Top with the other piece of toast, slice (or not), and enjoy!

I say that this might be better off with half as much filling because, well, pureed fruit is gooey and gloppy and tends to escape the confines of the bread before it can fully make it to your (re: my) mouth. So, if you're making more than one sandwich I'd suggest using 1 banana for every 2 sandwiches. Otherwise, unless you know of a good use for half a banana, make the full filling and be sure to eat over a plate or napkin. Scooping up some unruly banana-raspberry puree with your finger at the end is never a bad thing.

This sandwich is quick, easy, and - in the grand scheme of things - pretty good for you, too. You get 1 1/2 servings of fruit plus the benefits of whole grain if you choose to use that type of bread. The only thing I have to warn you about is sodium levels - bread loves to sneak unnecessary sodium into its crevices. Each slice of the bread I had (much to my dismay upon reading the label after buying it) contained 200mg sodium, which makes my whole sandwich a whopping 550mg sodium bomb. Considering how I try to keep my entire day below 1500, that's pretty significant.

Still, that has not stopped me from having this sandwich two mornings in a row (what? The first time was a test run and the second was absolutely imperative to be able to give all of you proper measurements!), and I don't regret it one bit. Letting the bananas get soft releases all of that sugary goodness, while the raspberries offer a bold tartness that's very recognizable even with only 1/4 C of them. The nutella is just strong enough to blend into the other flavors, complementing them with a slight nuttiness and chocolaty burst that any morning could benefit from. Toasting the bread gives the sandwich a crunch, so that you're not biting into total mush, and allows the nutella to melt just slightly by the time you get it to your mouth.

Do you understand now why I had to interrupt my recipe line up for this? Do you forgive me? If you don't know, go and try this sandwich, and then I think you'll understand completely. It's worth it.

Oh, and while you're busy forgiving me for delaying the roasted tomato post, you'll have to also forgive me for that picture up there. It was 6:30 in the morning, I was hardly awake, the sun was hardly awake, and I'm amazed I didn't wind up with blurred, flash-on, terribly-angled pictures as is. The truth is that this sandwich is colorful and only minimally mushy-looking, as one might expect.

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Keftedes and Tzaztiki Pitas, or How I Got My Family To Eat Greek Food

1:29 PM | Labels: , , , , , , , ,


There are a few things that, through reading this blog, you should have figured out by now: I'm stubbornly salt averse, it takes me a fortnight to get dinner on the table (down recently from half an eternity), and, most importantly, my family is one of those meat-and-potatoes, fire-up-the-grill but hold-the-foreign-ingredients kind of people, and in many ways, there is nothing wrong with that. I love my family, but when I'm interested in trying out new cuisines, experimenting with flavor combinations, and generally branching out from chicken-with-a-side-of-insert-starch-here, it can be difficult. And so, it was with trepidation that I tested out this recipe for greek meatball sandwiches, essentially, that I discovered over at Closet Cooking.

Imagine my surprise when everyone loved it! Of course, there were suggestions, including making it with a tomato sauce instead of tzatziki - a change that, despite producing an undoubtedly delicious meatball sandwich, would completely undermine my attempt at cooking something new, different, and, well, not something you would find at the local pizza joint.

I did adapt the recipe to make it more appealing to my hungry diners that evening, and the changes I made made it less of a traditional greek meatball. I used ground turkey, because the traditional lamb was too cute for my family to consume, and I felt guilty asking the head of the house to buy the more expensive grass-fed beef, now that I've given up all other types of bovine. So ground turkey it was, and I highly recommend trying it either how it was originally intended, or with the lighter meat.

Greek Meatballs (Keftedes) with Tzatziki Sauce, in Pitas, courtesy of Closet Cooking and Healthy Delicious (for the tzatziki)
Yield: roughly 4 servings
The Ingredients
1 tsp olive oil
1/2 onion, finely chopped*
4 cloves garlic, minced (I used pre-minced)
1 lb. lean ground lamb or beef or pork etc. (I used turkey)
1 slice of bread, pulsed in a food processor
1/4 C milk
1 lemon, zest only (I used dried peel, about 1tsp.)
1 egg
1 tsp oregano
1 Tbsp. fresh dill or mint, finely chopped (I used dried dill, about 1/2 - 1 tsp.)
1/4 C feta cheese, crumbled (I used parmesan instead, since my family dislikes feta)
salt & pepper to taste
Greek style pitas (I used regular pitas, some of them being whole wheat and others being plain)
1 tomato, chopped (I sliced them)
1/2 red onion, chopped (omitted)

1 clove of garlic (or a small scoop of pre-minced)
6oz. plain, fat-free greek yogurt (the grocery store only had vanilla, which was a fine substitute - if anything it was a tad sweeter than it should have been)
1 cucumber
2 Tbsp. fresh dill (I used approx. 1 scant Tbsp. dried)
Salt, to taste (can you believe that I actually did this? A little.)
The Method
1. Saute the onions in the olive oil until just tender. I caramelized mine perhaps a little more than necessary, but wanted the extra depth of flavor that the extra cooking would give. Also, the recipe didn't specify a heat level, so I went with around medium.
2. Add the garlic to the pan and remove it from the heat.
3. Mix all of the ingredients in a bowl, adjusting for the consistency. In general, at least with the ground turkey, these were very moist and soft meatballs before cooking them up. I did add an extra slice of bread to try to firm the mixture up a little, but in the end the slightly-globby consistency turned out just fine.
4. Roll the mixture into balls, trying to keep them at roughly the same size for even cooking. Here, I put mine into a casserole dish and refrigerated them for a little bit since I wasn't quite ready to cook them. I layered them, alternating the meat with a sheet of wax paper, which resulted in more patty-like shapes than actual balls.
5. When you're ready, add the meat to a pan and brown for 8-10 minutes. I added a decent amount of olive oil to the pan, though I've been told that this was only necessary since I used a much leaner meat than the recipe called for. I've actually never worked with ground meat before, so go with your best judgment/knowledge if you're working with a meat other than turkey.

6. To make the tzatziki, which I did while my meatballs were spending some quality time in the fridge, start by peeling the cucumber and coarsely grating or shredding it with a vegetable peeler. Combine it with the rest of the ingredients in a small bowl, seasoning it to taste with salt.
7. Cover and refrigerate until ready to serve.

8. For serving, either assemble the pitas for everyone, or place all of the fillings on the table for each person to make their own.

*Note: I finally discovered it, the answer to my problems, the secret to conquering the chopping of those pesky onions! Just put it in the food processor, and power it up, and you have yourself almost-tear-free, non-time-consuming chopped onions. I also used a full onion here, lightly sauteed half of it and added some of that to the tzatziki (since I didn't have a red onion), and then continued to caramelize the rest.

These were the perfect antidote for the suffocating heat that blanketed the east coast this past week, even if they did require some use of indoor heating elements. They are light, not at all dry, and full of tangy, slightly sweet, refreshing flavor. I would love to try these "greek" inspired meatballs with traditional meat, but am also perfectly happy with the way the turkey complemented the dill, lemon, and yogurt here. The leftover patties were just as tasty the next day, thrown over a salad with a little bit of mozzarella cheese, salsa, and plain kashi cereal for "croutons."

Like I said, a little unconventional, but who ever said that something had to be traditional to be good?

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Posted by toni
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