Four Nights A Week

Adventures in Eating

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Amy’s Writing, Photography and Art can be found at amybisson.com

  • 23 January 2017: Roasted Bell Peppers Stuffed with Quinoa

    2017-jan-23_fournightsaweek_0351It’s Meatless Monday! We both love stuffed peppers, but I’m not a huge fan of the ground meat and tomato sauce stuffing. This recipe uses quinoa along with chopped veggies seasoned with cumin and cinnamon.  In place of stuffing full peppers, I split them in half – still delish! Visit Whole Foods website for the original recipe.

    Ingredients

    • 1 TBSP extra virgin olive oil, plus more for oiling the pan
    • 1 red onion, chopped
    • 1/2 pound sliced mushrooms
    • 1 cup chopped carrots
    • 7 bell peppers (1 cored, seeded & chopped; tops removed and reserved if you are filling the peppers upright, just core and seed the remaining 6)
    • 1/2 cup chopped parsley
    • 1/4 pound baby spinach
    • 1 1/2 tsp ground cinnamon
    • 3/4 tsp ground cumin
    • 1 cup uncooked quinoa (rinse & cook according the package directions ahead of time)
    • 1/4 tsp fine sea salt
    • 1/2 cup roasted cashews (if desired)
    • 1/4 tsp ground black pepper

    Method

    1. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring 2017-jan-23_fournightsaweek_0345 occasionally until transparent, 8-10 minutes. Add mushrooms and cook until softened, 4-5 minutes more.
    2. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches if needed). Let spinach wilt then stir in cinnamon, cumin, and cooked quinoa. Toss gently to combine. Add salt, pepper, and cashews (if using) and cook 1-2 minutes more. Set aside to let filling cool to just warm.
    3. Meanwhile, pre-heat oven to 350 degrees F. Lightly oil a 9×13 inch baking pan and set aside.
    4. Divide quinoa mixture evenly among remaining 6 bell peppers (or 12 halves), gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.
    5. Cover snugly with foil and bake until peppers are tender and juicy and filling is hot throughout, about 1 hours. Transfer to plates, and serve.

  • 17 January 2017: Indian Red Lentil Soup

    2017-jan-17_fournightsaweek_0242It’s cold and damp and definitely a good night for soup! This recipe comes from Whole Foods Market. No kale, no problem – I used spinach in place of the kale this time around.

    Ingredients:

    • 1/2 tsp cumin seeds
    • 3/4 cup chopped onion
    • 1 (14.5 oz) can diced tomatoes
    • 1 1/2 cup red lentils
    • 2 cups low sodium vegetable broth
    • 1 cup light coconut milk
    • Juice of 1 lemon (about 2 TBSP)
    • 1 1/2 cup shredded kale (I used baby spinach)
    • 1/4 tsp fine sea salt

    Method:

    1. Heat a sauce pot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer,  stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
    2. Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.

  • 30 December 2016: Green Goddess Glow Bowl

    2016-dec-31_fournightsaweek_0175Adapted from Glowing Fridge Green Goddess Glow Bowl.

    I recently discovered a great resource for vegan and plant-based eating, The Glowing Fridge. Shannon, the author of this site, has lots of great ideas – including recipes – for anyone making the change to a plant-based diet.  One of the series of recipes Shannon has developed, the Glow Bowls, are variations on bowls of grains and veggies that can lead to endless variations.  After trying the Green Goddess Glow Bowl, I know I’m inspired to include more plant-based cooking in the coming year.

    Since I usually have the Kripalu House Dressing (or variation thereof) on hand in my fridge, next time around I’ll probably use that in place of the dressing recipe* cited. This is just my personal preference for a bit of cayenne and chile powder.

    Ingredients

    • 1 cup quinoa, uncooked
    • 2 cups water or vegetable broth
    • 1/4 cup vegetable broth (or 1 TBSP coconut oil – which is what I used)
    • 1/3 of an onion chopped
    • 1 clove garlic minced
    • 1 cup edamame, frozen (take out of the pod if you bought edamame pods)
    • 1 zucchini, chopped (true confession: I walked out of the food store without the zucchini so I used more kale here)
    • 2 cups kale, de-stemmed
    • salt and pepper to taste

    For the dressing*:

    • 1/4 cup tahini
    • 1/4 cup fresh lemon juice (about 1 lemon)
    • 1 TBSP maple syrup or agave nectar
    • sea salt, to taste

    Method

    1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
    2. In a separate pan, heat the vegetable broth (here I used coconut oil instead) and saute the onions and garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute or until softened (this took longer for me – and I needed to cover the pan). Season with salt and pepper to taste. Turn off heat.
    3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth. I found I needed to add a small amount of water to loosen the tahini.
    4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.

     

  • 19 December 2017: Quinoa Vegetable Soup

    2016-dec-19_fournightsaweek_0163Adapted from Whole Foods Market Quinoa Vegetable Soup.

    Having adopted more mindful eating this year, I’m always looking for satisfying soups and salad mains that don’t load on lots of calories. This soup, courtesy of Whole Foods Market, not only makes use of more seasonal vegetables (like turnips), but is quite tasty – and low in calorires (110/cup). With a 20-minute cook time, it comes together quickly. 

    Ingredients

    • 1 TBSP expeller pressed canola oil (I use olive oil)
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 3 Roma tomatoes, chopped
    • 1 large red bell pepper, chopped
    • 1 large turnip, peeled & cut into 1/2 inch pieces
    • 1/2 cup quinoa, rinsed and drained (I used red quinoa for variety)
    • 4 cups low-sodium beef broth (vegetable broth substituted)
    • 1/2 tsp fine sea salt
    • 2 TBSP chopped fresh parsley

    Method

    1. In a large sauce pot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6-8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
    2. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

     

  • 13 December 2016: St. Lucia Buns

    2016-dec-13_foodblog_0138Adapted from King Arthur Flour

    Both of my great-grandfathers were bakers; if that’s an inherited trait, I’m officially thanking them both here for instilling in me a love of yeast and flour. Working with yeasted doughs and breads is quite satisfying, and it has been something I’ve dabbled in since high school.  

    I found this recipe on the King Arthur Flour website recently and decided to try it out. Eggy and not too sweet, I’ve put some of the dozen buns aside for Christmas breakfast. And, as an extra bonus, the smell of baking dough has filled our apartment.

    Ingredients – Buns

    • 1 cup milk
    • 1/4 tsp saffron threads, lightly crushed
    • 1/2 cup butter
    • 4 1/2 cup unbleached all purpose flour (King Arthur recommended)
    • 1 TBSP instant yeast
    • 1/4 cup potato flour OR 1/2 cup instant potato flakes
    • 1-1/2 tsp salt
    • 1/3 cup granulated sugar
    • 3 large eggs (1 will be separated)
    • 1 tsp vanilla extract

    Ingredients – Topping

    • 1 large egg white (reserved from dough) mixed with 1 TBSP cold water
    • OPTIONAL coarse sugar (pearl sugar recommended)
    • OPTIONAL golden raisins

    Method

    1. In a small saucepan set over medium heat (or microwave safe bowl in the microwave), heat the milk and saffron to a simmer. Remove from heat and stir in the butter. Set the mixture aside to allow the butter to melt and cool to lukewarm which will be about 30 minutes time.
    2. In a large bowl of a stand mixer, whisk together yeast, flour, potato flour, salt and sugar.
    3. Separate one of the 3 eggs and set the white aside to use in the topping.
    4. Pour the lukewarm mix/butter mixture over the dry ingredients. Now add the two whole eggs + the 1 egg yolk and the vanilla. Mix to combine and then knead (use the dough hook) for about 7 minutes by mixture (or if you’re a purists, mix for 10 minutes by hand) until the dough is smooth and supple.
    5. Place the dough in a lightly greased bowl, cover and let rise for 1 hour until it’s quite puffy (but it doesn’t have to double in bulk).
    6. Gently deflate the dough (give it a punch, it’s okay) and divide it into 12 equal pieces. If you use a scale for this each piece weighs about 92 grams or 3 1/4 ounces.
    7. Shape the dough into rough logs and let rest covered for about 10 minutes.
    8. Roll each log into a 15 or 18 inch rope; shape each rope into an “s” shape by rolling the ends into opposing coils. If you are using raisins, you can tuck a raisin into the center of each side-by-side coil (I skipped the raisins).
    9. Place buns on lightly greased sheet (or on parchment) leaving about an inch between each piece. Cover and let rise for 30 minutes. While dough rises, pre-heat oven to 375 degrees F.
    10. Brush each bun with the egg white/water mixture. Sprinkle with coarse pearl sugar if desired.
    11. Bake buns until golden brown (about 18 to 20 minutes). King Arthur Flour recommends tenting the raising with foil for the last 3 minutes to prevent the raisins from burning (which is yet another reason I skipped the raisins).
    12. Remove the buns from the oven and transfer to a rack to cool.

  • 02 December 2016: Baked Mushroom-Polenta Pie (my way)

    2016-dec-02_fournightsaweek_0131What happens when you can’t locate instant polenta in the market? You improvise!  I most definitely would try this one again after I locate the polenta; for this version, I used the rolls of pre-made polenta as the base and piled the mushrooms on top.

    Adapted from Whole Foods Market

    Ingredients

    • 1 pound mixed mushrooms (halved if small and sliced if large)
    • 3 shallots, sliced
    • 3/4 cup dry white wine
    • 2 teaspoons chopped fresh thyme
    • 2 teaspoons reduced-sodium soy sauce
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon fine sea salt
    • 3/4 oz (about 2/3 cup) dried porcini mushrooms, ground in a spice grinder or food processor to a fine powder (not used because of the pre-made polenta)
    • 3/4 cup plus 2 tablespoons instant polenta
    • 4 tablespoons coarsely chopped fresh flat-leaf parsley, divided
    • 4 tablespoons chopped fresh chives, divided

    Method

    Preheat the oven to 375 degrees F.

    Combine mushrooms and shallots in a large skillet and place over medium heat. Cook, stirring frequently, until mushrooms and shallots have released their liquid and browned, about 12 minutes; add wine 1 TBSP at a time if necessary to keep mushrooms from sticking. When mushrooms are very tender and browned, add thyme, soy sauce, pepper and any remaining wine. Cook, stirring until liquid has evaporated.

    [Because I used the roll of pre-made polenta, I skipped this step. Sliced the pre-made roll and cover the bottom of a baking dish, pile the mushroom mixture on top]. Combine 3 cups water and salt in a large saucepan and bring to a boil. Stir in porcini powder. Add polenta in a thin, steady stream stirring constantly. Cook, stirring constantly until polenta is thickened and bubbles, about 3 minutes. Remove from heat and stir in mushroom mixture, 3 TBSP of the parsley and 3 TBSP of chives. Pour this mixture into a 9-inch pie plate and smooth the top. Bake until just browned on top, about 30 minutes.

    Cool for 20-30 minutes. Run a table knife around the edge of the pan. Sprinkle pie with remaining 1 TBSP parsley and 1 TBSP chives. Cut into wedges.

    To make the pie ahead, pour the polenta mixture into the pie place and cool, then cover and refrigerate for up to 2 days. Add about 15 minutes to the baking time.

  • 05 Sep 2016: Granola

    2016-Sep-05_FourNights-Granola_1299Granola recipes are nearly a dime a dozen, and once you’ve read through one (or baked it), you can pretty much adapt that recipe to suit your personal taste or to suit whatever you have in the house for fruits and nuts.  This past June, we traveled to Waikiki and I was reintroduced to a granola variation when I ordered an Acai Bowl. The granola in the bowl had a definite local tropical influence – macadamia nuts, dried tropical fruits, ginger. It was stunning and I’m still working to duplicate it.

    Usually I end up making a batch of granola about once a week. While I no longer follow a recipe, if you’re more comfortable using one, here’s a good granola recipe from Alton Brown of the Food Network. The following is – and should be – readily adapted according to taste preferences.

    Ingredients

    • 3 cups rolled oats (NOT quick!)
    • 1 cup unsweetened shredded coconut
    • 3/4 cups pecan pieces, chunked up macadamia nuts, or other nut meats
    • 1 cup dried fruit (dried ginger, dried pineapple, raisins – or any combination you prefer)
    • scant 1/2 cup brown sugar
    • 1 TBSP cinnamon (have also used ginger, nutmeg and cinnamon – the ginger is strong so go easy!)
    • 1/4 cup coconut oil, melted (oil of preference; use something light & neutral tasting if you don’t have coconut oil – safflower for example)
    • About 1/2 cup of real maple syrup

    Method

    1. Mix all the dry ingredients together first. My suggestion is to use your hands and toss everything together as you add each ingredient.
    2. Add the oil and maple syrup. Combine thoroughly – this time I’d switch to a spoon! The mixture should just appear to be moist – not soaked.
    3. Spread on a cooking sheet lined with parchment.  Pop into a 300 degree oven for about 15 minutes – stir the mix around at that point so it will toast evenly.  Return to the oven for about another 15-20 minutes. At this point, you want to keep an eye on things so the granola doesn’t burn. It should be toasty golden brown, not burned looking or tasting.
    4. Cool on the sheet and store, refrigerated, in an air tight container.

     

  • 02 September 2016: Gazpacho

    2016-Sep-02_FoodGazpacho_1264I recently happened upon the perfect empty-nester cookbook: The Complete Cooking for Two Cookbook, from America’s Test Kitchen. What could be more perfect – the detailed testing of every recipe fro ATK paired with recipes built for two? 

    This Gazpacho recipe found on page 37 comes with complete instructions for seeding raw tomatoes and a soup variation using shrimp. With summer tomatoes at their peak and an abundance of sweet peppers and cukes, this was tonight’s winner for supper.  

    For subscribers to ATK’s website, the Gazpacho is available online.

     

  • 14 August 2016: Tuscan Kale Salad

    Here in the Northeast, local farmers have had a lot of difficulty bringing greens to market 2016-Aug-14_kalesalad_1194throughout this prolonged drought. So when I scored some kale at this week’s market, I wasn’t too particular whether or not it was Tuscan, Lacinto, or any other tasty variety; I was just happy to be able to purchase some locally grown greens! 

    This tasty salad comes from Melissa Clark, a contributor to the New York Times Cooking Column. The original recipe can be found here and downloaded from the Times on the web. The only change I would make is a personal one: both of us found the lemon juice a bit overpowering. Our adjustment would be to use the juice of half a lemon, but keep all the other proportions the same.

    Ingredients

    • 1 bunch Tuscan kale (or any other variety you enjoy)
    • 1 slice country bread OR 1/4 cup homemade bread crumbs (coarse)
    • 1/2 garlic clove, finely chopped
    • 1/4 cup finely grated pecorino cheese, more for garnish
    • 3 TBSP extra virgin olive oil (more for garnish if desired)
    • Freshly squeezed juice of 1 lemon (see above suggestion to halve this amount)
    • 1/4 tsp kosher salt
    • 1/8 tsp red pepper flakes
    • Freshly ground black pepper, to taste

    Method

    1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
    2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
    3. Using a mortar and pestle OR with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 TBSP oil, lemon juice, salt, pepper flacks and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
    4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

  • 02 August 2016 Curried Carrot Soup

    Adapted from Mayo Clinic Diet2016-Aug-02_FourNightsAWeek_soup.

    I love the combination of spices in this carrot soup – and with just 80 calories per 1 1/2 cups it is a perfect way to counteract the food treats I experienced at the Lowell Folk Festival this past weekend.  This tasty soup comes from the Mayo Clinic recipe resources. Most of the spices I already had in my stash, so it was one tasty meal that came together quickly and with minimal shopping.

    Ingredients

    • 1 TBSP Olive Oil (substituted coconut oil)
    • 1 tsp mustard seeds
    • 1/2 medium yellow onion, chopped
    • 1 pound carrots peeled and cut in 1/2-inch pieces
    • 1 TBSP fresh ginger + 1 tsp (peeled and chopped)
    • 1/2 medium jalepeno pepper, seeded
    • 2 tsp curry powder
    • 5 cups chick stock or vegetable stock/broth
    • 1/4 cup fresh cilantro, chopped (save some leaves for garnish if desired)
    • 2 TBSP fresh lime juice
    • 1/2 tsp salt (omitted)
    • 3 TBSP sour cream, light or fat-free (I used fat-free plain Greek yogurt)
    • 1 lime (grate the zest + use the juice in last steps)

    Method

    1. In large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop (after about 1 minute), add the onion and saute until soft and translucent (about 4 minutes). Add the carrots, ginger, jalepeno and curry powder and saute until the seasonings are fragrant (about 3 minutes).
    2. Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender (about 6 minutes).
    3. In a blender or food processor, puree the soup in batches until smooth and return to saucepan. Here’s where I make use of my immersion blender. Stir in the remaining 2 cups of stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with salt if desired.
    4. Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of the lime zest and additional cilantro leaves.