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Summer Spaghetti with Corn and Tomatoes

i prepared this recipe for dinner tonight. not only was this dish beautiful to look at, it was delicious as well. this dish is perfect for summer because it's not too heavy and it is bursting with fresh flavors. i used the corn spaghetti (which i got at the health food store) instead of regular spaghetti. i made a few changes to the recipe based on what ingredients i had on hand. i used thinly sliced red onion instead of scallions and i left out the bell pepper. i also added some minced garlic and chopped squash (pattypan and crookneck from my garden) and more jalapeno (also from my garden). i crumbled a little goat cheese over the top right before serving. i will definitely make this again!

Summer Spaghetti with Corn and Tomatoes

12 ounces corn-flour or regular spaghetti (be sure not to overcook)
salt and freshly ground pepper
2 tablespoons corn oil or butter
1 bunch scallions, including half of the greens, chopped
2 cups corn kernels, from 3 ears of corn
1 bell pepper, any color, finely diced
1 jalapeno, seeded and diced
3 tomatoes, halved, seeded and diced
1/2 cup cilantro, chopped
2 ounces queso fresco or feta
1 lime, quartered

Cook the pasta in plenty of salted boiling water until al dente. Meanwhile, heat the oil in a large skillet and add the scallions, corn, bell pepper, and chile. Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro. Serve with a wedge of lime.

Recipe Source: "Vegetarian Cooking For Everyone" by Deborah Madison

posted by: artichoke72 at 23:40 | link | comments |
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pistachio crusted rainbow trout with artichoke hearts and basil lemon butter sauce

this is a dish i put together after perusing an online menu for bonefish grill and seeing a listing for an entree that sounded interesting and indulgent. although i have never eaten at bonefish grill, i figured that it would be a cinch to put together a similar dish using the ingredients they listed. well, it was easy and the dish turned out better than expected. trout and pistachios both have such mild flavors and they compliment each other nicely. the rich artichoke hearts and buttery sauce made the fish even more decadent. i served the trout with steamed broccoli and wild rice. wild rice has a strong nutty flavor which was too overpowering for the delicate flavors of the fish, pistachios, and artichokes. next time, i'll go for something lighter, like orzo or a rice pilaf. the steamed broccoli was fine and the basil lemon butter sauce tasted great on it. although i enjoyed this meal, it won't be something i'll make often. pistachios, trout, artichoke hearts, and wild rice (and butter for that matter) are all too expensive for an everyday kind of meal.

to make this dish: start by shelling pistachios (about 1/2 pound worth) and then grinding them in the food processor until they are uniform and a little smaller than the consistency of rock salt (not too fine, but not big chunks). set aside. prepare the rainbow trout by removing the skin and removing the little bones with tweezers (use your fingers to feel for the bones). rinse the fillets and pat dry. season each fillet with salt and pepper. brush each fillet with a little olive oil and then roll in the ground pistachios. set aside. in a skillet, melt a couple tablespoons of butter and an equal amount of olive oil over medium heat. when the butter is melted, add the fillets and saute on each side until golden and the fish is done. try not to turn the fish more than you have to or it will break up. meanwhile, prepare frozen artichoke hearts according to directions on their package. keep warm. canned or jarred artichoke hearts could also be used, i suppose. in a small sauce pan over low heat, melt some butter. add in fresh lemon juice, salt, pepper, and finely julienned fresh basil. keep warm, but don't let the sauce boil. when the fish is done, place the fillets on a plate. top with artichoke hearts and pour basil lemon butter sauce over the whole thing. voila!

posted by: artichoke72 at 22:15 | link | comments |
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it is insane that greedy corporations are now dictating the rules of nutrition! and shame on the politicians and lawyers who are in their pockets!

USDA Reclassifies French Fries As Fresh Vegetables
By Dan Glaister
The Guardian - UK
6-16-04


LOS ANGELES -- Think of fresh vegetables and you think of fields of crops, or perhaps rows of supermarket shelves brimming with luscious, colourful variety.

But thanks to the US department of agriculture, American consumers will no longer have to bother with such healthy fare. A little-noticed ruling by the department reclassifies french fries as fresh vegetables.

Arguing that the process of coating or battering a vegetable does not change the end product, the department has ruled that a chip is as fresh as, and indeed not that different from, a waxed lemon.

The change, introduced last year after pressure from the US chip industry, will come as a relief to parents who weary of the daily battle to persuade their offspring to eat fresh vegetables.

The ruling came to light this week after a Texas judge ruled against a lawyer who challenged the reclassification on behalf of a bankrupt vegetable distributor. The judge, Richard Schell, agreed with the
agriculture department that the term "fresh vegetables" was ambiguous. Lawyers for the department had argued in court that chips, far from being a processed food, were in fact still fresh.

"While plaintiff argued that batter-coated french fries are processed products, they have not been 'processed' to the point that they are no longer fresh," the agriculture department's lawyers argued. "It is still
considered 'fresh' because it is not preserved. It retains its perishable quality."

The change was first proposed in 2002 after lobbying of the agriculture department by the Frozen Potato Products Institute. The amendment to the perishable agricultural commodities act, which was drawn up in 1930 to protect fruit and vegetable growers, goes beyond potatoes to include most battered vegetables as well as products such as caramel-coated apples.

The reclassification will be welcome news to the french fries industry, with consumption having dropped in the US. In 2001, consumers ate an average of 13.3kg (29.4lb) of frozen potato products, down 2.4% from 1996.

http://www.guardian.co.uk/usa/story/0,12271,1239835,00.html

from: www.rense.com

posted by: artichoke72 at 22:27 | link | comments (2) |
food news articles

warm vegetables on cool noodles

warm vegetables on cool noodles with cilantro-lime soy sauce is one of my all time favorite meals. the sweet, salty, sour, and spicy flavors of this dish create an ejoyable balance. i often change up (depending on what i have in the fridge) the ingredients that i use in this dish but the cilantro-lime soy sauce is manditory. i also make a batch of nuoc cham (vietnamese fish sauce) to serve alongside. fresh herbs (cliantro, thai basil, and mint...all from my garden), fresh sliced cucumber, sliced chiles (jalapeno, serrano, or thai), lime wedges, and crushed peanuts are also important accompaniments for this dish.

warm vegetables on cool noodles
serves 4

make sure you have all the ingredients prepared before you start to cook. the actual cooking time for this
dish is only minutes.

noodles
1/2 pound dried rice vermicelli (found at asian markets), boiled in water for 4 to 5 minutes, rinsed, and drained
2 cups bean sprouts (i don't always use theses)
1/2 small cucumber, seeded and juliennned
1/4 cup fresh mint leaves, cut in half (i also serve cilantro and thai basil)
3 romaine lettuce leaves, shredded

topping
1 cup julienned carrots
2 cups broccoli florets, cut into small, then pieces
2 tablespoons vegetable oil
1 small yellow onion, sliced
6 dried black mushrooms, soaked in hot water for 30minutes, stemmed, then thinly sliced
2 cups shredded napa cabbage (i often just use green cabbage)
1 medium red bell pepper, julienned
3 tablespoons soy sauce
2 teaspoons chopped roasted peanuts

accompaniment
cilantro-lime soy sauce (recipe follows)

after the rice vermicelli have cooled, gently toss with the bean sprouts, cucumber, mint, and lettuce
until well blended. set aside.

bring water to a rolling boil in a medium pot. using a sieve with a handle, blanch the carrots and broccoli
until colors turn, about 10 seconds. shock in ice water immediately. drain and set aside.

just before serving, heat the oil in a large wok or skillet over high heat. wit for the pan to get very
hot, almost smoking. carefully add the onion and stir until it begins to soften, about 30 seconds. add the
mushrooms and sauté for 1 minute. add the carrots, broccoli, napa cabbage, and red bell pepper and
stir-fry for 2 to 3 minutes more. vegetables should be very hot and sizzling. push the vegetables to one
side of the pan and add the soy sauce to the open area to create a distinctive fragrance. then continue
stirring the vegetables for another minute and then remove from heat.

to serve, place noodle mixture in individual bowls. top with stir fried vegetables. garnish with roasted
peanuts. invite each guest to drizzle cilantro-lime soy sauce on the noodles and toss gently before eating.

cilantro-lime soy sauce
makes about 2/3 cup

1 clove garlic
2 fresh thai chilies and/or
1 teaspoon ground chili paste, or to taste
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 tablespoons finely chopped fresh cilantro
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
3 tablespoons water
2 tablespoons sugar

place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. transfer paste into
a glass jar with a tight fitting lid and add the remaining ingredients. mix well until sugar is dissolved. sauce may be stored in the refrigerator up
to 2 weeks.

 recipe source: the best of vietnamese and thai cooking by mai pham (which is an excellent cookbook. every recipe i have tried has been wonderful).

here's a picture of warm vegetables on cool noodles with it's accompaniments. 

posted by: artichoke72 at 15:00 | link | comments |
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Saag Chole (Spinach and Chickpeas)

saag chole is a fast, easy, and nutritious dish. it's a favorite at our house. i serve it with basmati rice for a simple meal. i also make it for a side dish (along with samosas!) when i make big indian meals for special occasions (indian food is becoming tradition for our christmas day meal) or when friends come for dinner. i always get requests for the recipe. cooked, diced potatoes can be substituted for the chickpeas (to make saag aloo).

saag chole

2 medium onions
1/2 inch piece fresh ginger
2 cloves garlic
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
2 medium tomatoes, chopped coarsely
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
salt to taste
1/4 teaspoon cayenne pepper
20 ounces (2 packages) frozen chopped spinach, thawed and drained
1 1/2 cups cooked, drained chickpeas
1 teaspoon garam masala
1 tablespoon lemon juice

slice the onions into thin half rounds. grate the ginger and garlic. in a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. when
it darkens (1 to 2 seconds), add the grated ginger and garlic. cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes).
add the tomatoes and cook until soft (about 5 minutes). add the coriander, turmeric, salt, and cayenne. mix well, then add the spinach. mix again,
cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. mix in the chickpeas and cook for 5 more minutes. add the garam masala and lemon juice and serve hot.

recipe source: from bengal to punjab: the cuisines of india by smita chandra (the crossing press, 1991).

posted by: artichoke72 at 00:00 | link | comments (1) |
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carrabba's italian grill

there has been an influx of new restaurants in the fredericksburg area in the past year or so. carrabba's italian grill is a succesful texas-based chain restaurant that opened recently in central park.

for our 5th wedding anniversary my husband and i decided to try carrabba's for the first time. the decision was partially based on the indication on the carrabba's website that they are "kid-friendly". to our four year old son's delight, "kid-friendly" meant that children are given a coloring/activity book and crayons as well as a lump of fresh pizza dough to play with and mould. they will even bake the kids' creations and return the finished product to the table.

the restaurant looked like most other major italian chain restaurants, both inside and outside (lots of terra cotta colored paint) except that this one had it's landscaping on TOP of the building. not sure if that's a chain-wide practice, but it added to the image of the italian villa. the interior was comfortable with mellow lighting and spacious enough so you didn't have to hear the conversation at neighboring tables.

we went to carrabba's soon after it opened for the day so we didn't have to wait for a table. we were seated immediately. good thing we went early, the restaurant filled up fast and there was a wait by the time we left.

our friendly server started us off with some yummy bread and what he called "italian butter" (extra virgin olive oil with garlic and herbs) to dip it in. the combination of the fresh, warm bread and savory olive oil was wonderful! then we ordered the margherita pizza ($7.99), tagliarini picchi pacchiu with chicken ($11.99), and eggplant parmesan ($11.79).

the mergherita pizza was simple, yet flavorful. it was topped with sliced roma tomatoes, fresh whole milk mozzarella cheese, torn basil, a drizzling of olive oil, and thn cooked in a wood-fired oven. the crust was a little too thick for my tastes, but the combination of the tomatoes, basil, and cheese was fresh and reminescent of a caprese salad. my husband got the tagliarini picchi pacchiu dish with chicken which contained a thin pasta in a sauce made of crushed tomatoes, garlic, olive oil, and basil. the sauce was fresh and not too heavy. the only problem was that it was very salty. the cook must have had a heavy hand that day because the pomodoro sauce on my eggplant parmesan was also very salty. other than that, the eggplant was a perfect thickness and did not have a thick breading. it was good aside from the salt overkill. the eggplant parmesan was served with a side of rigatoni pomodoro and that was excellent . my meal also came with a nice sized house salad made up of fresh romaine (thankfully no iceberg), lots of chopped tomatoes, carrots, celery, black olives, a pepperocini, and a slight overdressing of a cheesy italian vinaigrette. as far as restaurant salads go, it was well above average.

after our meal, we were tempted to order cappucinos from the wide array of coffee drink offerings and dessert. the tiramisu ($4.99) and blue bell ice cream (legendary, at least in texas, ice cream made in brenham, texas) with caramel sauce and roasted cinnamon rum pecan pieces ($3.99) both looked incredible. we resisted the urge because we were just so full.

carrabba's portions are large. we had a plenty of food leftover for a snack and a big lunch the next day. it's also worth mentioning that carrabba's offers a decent selection of wines and has a full bar.

we will most likely return to carrabba's. both the experience and the food were enticing enough to warrant a repeat vist.

prices

appetizers $6.99 - $9.99

salads and soups $2.99 - $11.99

entrees $8.99 - $19.79

desserts $3.99 - $5.49

kids' menu $4.49-$4.99

posted by: artichoke72 at 01:37 | link | comments |
restaurant reviews

portabella mushroom sandwich

i love portabella mushrooms. they are very earthy, hearty, and a great meat substitute. one of my favorite ways to eat portabellas is by making a sandwich with them.

for the sandwich: clean the mushroom (you can remove the gills, but i usually don't) and then marinate it in olive oil, balsamic vinegar, garlic, italian herbs, salt, and pepper. while the mushroom marinates, prepare the rest of the ingredients - slice tomatoes, wash baby spinach leaves, toast some sort of artisan-type bread (sourdough is my favorite, a crusty boule bread is in close second) and prepare a dressing..

sometimes i dress the sandwich with a brown mustard, other times (depending on motivation and mood) i prepare a sun-dried tomato mayonaise. for the sun-dried tomato mayo,  reconstitute sun-dried tomatoes in warm water until soft. finely chop and add to a bit of spectrum canola oil mayonaise along with salt and pepper.

once all the ingredients are prepared,  grill both sides of the mushroom in a hot grill pan on the stove. when it is cooked through and tender,  remove the mushroom and slice (sometimes i leave it whole depending on the shape of the bread).

to assemble the sandwich:  spread some mustard or sun-dried tomato mayo on the toasted bread, layer the mushrooms on top of the slice and then top with spinach and sliced tomatoes. i like to drizzle a little of the marinade on top of the veggies before adding the top piece of bread.

this sandwich is messy to eat, so make sure you have lots of napkins!

posted by: artichoke72 at 15:49 | link | comments |
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