Lighten Up, Recipes, Rice Dishes, Side Dishes, Vegetarian Dishes

Herbed Pilaf

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Although I don’t have access to a plot of land to cultivate my green thumb, I make do with every inch of real estate available to me in my apartment with my itty-bitty home garden.  It saves me quick dashes to the store to buy expensive fresh herbs, and I’m further encouraged to include them in dishes as opposed to dried herbs.  It’s an absolute boon, and truly, a window garden is very little work.  Not to mention the fact that with a little sun and water, basil, dill, parsley and mint are practically unstoppable.

This simple rice pilaf is a celebration of the goodness of fresh herbs – if you are not inclined to grow your own, pick up the prettiest, leafiest bunches from the store or farmer’s market and go to town.  This is one of those “make-it-your-own” kind of deals, so absolutely be creative.  I like a combination of dill, mint, basil, thyme and parsley, but sage, savory, rosemary and fennel also work well.

I use chicken broth in lieu of all water in this recipe, but if you’d like to keep things vegetarian, replace the chicken broth with veggie stock to make things meat-free.  Scrap the butter for a little more olive oil, and you’ve got a vegan delight on your hands.  Yup, that easy.  And speaking of easy, these shots feature Marx Foods Palm Plates – biodegradeable gems that are as lovely to look at as they are sturdy and good for the environment.  Check ’em out!

Recipe for

Herbed Pilaf

Ingredients
2 c. of long grain rice
2 tbs. of butter
1 tbs. of olive oil
2 c. of chicken broth
scant 2 c. of water
1/2 tsp. of salt
pinch of black pepper
1/4 c. of mixed herbs, loosely packed

Begin by roughly chopping the herbs.  Heat the butter and olive oil in a medium pot.  Add the rice, broth, water, salt and pepper and bring mixture to a boil.  Once boiling, toss the herbs on top and cover.  Turn heat to low and cook until all water has been absorbed, about 15 minutes.  Fluff rice with a fork and serve.

Easy to Prepare, Lighten Up, Recipes, Side Dishes, Vegan Dishes, Vegetarian Dishes

Asparagus with Gremolata

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The quest for the fall back side has one more contender in the running – this simple preparation of asparagus with a delicious italian condiment of the brightest flavor and texture is an absolute gem.  Even better than how it tastes is the work involved, or should I say lack thereof.  This is probably the simplest and most elegant side that you can put together, and should absolutely become a go-to recipe in your kitchen.

Gremolata is a lovely mixture of finely chopped parley, garlic and lemon.  It is most commonly used as a topping for osso buco (braised veal shanks) and other slow-cooked meat dishes that benefit from a lightening of flavor to round things out.  The key to gremolata is prepping it as you need it and using the freshest ingredients.  A simple toss with some asparagus and olive oil, this gremolata will bring the tender spears to a whole new level.

Gremolata is absolutely versatile – if you’re not a fan of asparagus, try it atop simple roasted string beans or tomatoes.  It also serves as a simple stir-in for minestrone and other savory soups.  Be creative and definitely take advantage of the fact that gremolata will give your one-note dishes a huge kick in the pants.  In a good way.

Recipe for

Asparagus with Gremolata

Ingredients
1 lb. of asparagus, rinsed and trimmed of tough ends
1 cl. of garlic, minced
zest of 1 lemon
1 c. of loosely packed flat-leaf parsley leaves
1/8 tsp. of freshly cracked pepper
2 tbs. of olive oil
kosher salt

Place asparagus in a shallow pan and fill with water to barely cover asparagus.  Heavily salt the water and bring water to a boil.  When the water comes to a boil and the asparagus spears turn a bright green, remove them from the water and place them in a serving dish.

In a small bowl, mix the parsley, lemon zest, pepper, a small pinch of kosher salt and olive oil.  Pour over the hot asparagus spears and toss.  Serve.

Easy to Prepare, Lighten Up, Main Courses, Poultry Dishes, Recipes

Lemon Chicken Shish Kebab

I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work.  Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.  This marinade could not be any easier, and best of all, is made with such common pantry staples, you don’t have to do any special shopping ahead of time to get this one on the table.

The best part is that you can absolutely do what you like when making this – if you prefer red meat to chicken, substitute cubes of beef tenderloin or tender lamb.   Like seafood better?  Try this recipe with cubes of swordfish threaded on skewers, separated by bay leaves instead of the vegetables.  It makes a hearty, savory alternative to the traditional red meat or chicken.  And of course, you can bypass the meat altogether and just go with the veggies alone.  Use whatever assortment of vegetables that look the best in the grocery, or are on hand in your fridge – eggplant and squash also make excellent additions.  It’s all good!

Serve these gems with a squeeze of lemon and a side of fluffy rice or pita.  No fuss, no muss and people will swoon for the fresh preparation and bright ingredients.  It’s such a winner, you’ve just gotta try it.

Recipe for

Lemon Chicken Shish Kebab

Ingredients
1 lb. of boneless, skinless chicken breast
2 tbs. of olive oil
1 tsp. of garlic powder
1/2 tsp. of onion powder
1 tsp. of paprika
1/4 tsp. of black pepper
1/2 tsp. of kosher salt
zest and juice of 1 lemon
2 cl. of garlic

whole mushrooms (white or crimini)
1 red bell pepper
1 green bell pepper
1 onion
cherry tomatoes
zest of 1 lemon
2 tbs. of olive oil
black pepper
1 tsp of salt

Cut chicken into 1 inch cubes and place in a tupperware.  On a clean cutting board, loosely chop garlic and then sprinkle the kosher salt on top.  Using the blade of your knife, drag it across the garlic to mash it into the salt, forming a paste.  Add garlic paste to chicken, along with the olive oil, garlic powder, onion powder, paprika, black pepper, lemon zest and lemon juice.  Stir well and place in the fridge to marinate for at least 30 minutes and up to 24 hours.

Remove chicken from fridge and let rest on the counter while you prep the veggies.  Clean mushrooms with a damp paper towel and place in a bowl.  Add your cherry tomatoes to the bowl.  Cut red and green pepper into 1 inch chunks and add to the mushrooms.  Next, cut onion into 1 inch chunks, making sure to keep the slices of onion together as best you can.  Set aside, separate from the mushrooms, peppers and tomatoes.  In the veggie bowl, add the lemon zest, olive oil, black pepper and salt.  Toss to combine flavors.

Get out some skewers – if you are using bamboo skewers, make sure to soak them in water first to prevent them from burning.  Thread the chicken and vegetables onto the skewers, alternating between meat and veggies.  Place skewers on a tray to hang out while you continue to assemble the shish kebab.

Lightly grease a grill or a grill pan with canola oil or Pam for grilling and heat to smoking.  Turn heat down to medium and cook kebabs until veggies are charred and chicken is cooked through, about 10 minutes per side.  Serve.

Desserts, Ice Cream and Sorbet, Lighten Up, Recipes, Vegan Dishes, Vegetarian Dishes

Watermelon Sorbet

All the Fun Without Spittin’ Seeds

Summer in NYC is marked by the presence of the hallowed italian ice trucks (or up in Spanish Harlem and the Bronx, the Coco Helado cart).  Lemon, cherry, watermelon and the ever descriptive “rainbow” flavor are doled out into paper cups that are then eaten without a spoon – it’s a one-handed treat that is meant to be enjoyed on the run.  The ices are a revelation, especially in the oppressively warm summer temps in the concrete jungle.  How could you not be a fan?

This sorbet is an absolute delight that celebrates the joy of the season – fresh watermelon.  The sticky pulp is heightened by zesty limes, with just a bit of grenadine and cherry to enhance its bright pink color.  As much as I’d love to simply tuck into a little paper cup of this stuff, I usually make it by the quart and for some crazy reason, it disappears just like that!  Who woulda thunk it? Continue reading Watermelon Sorbet →

Appetizers and Small Plates, Meat Dishes, Recipes

Albondigas (Spanish Meatballs)

If good Sicilians love the joys of a meatball, then it’s no surprise that good cooking Sicilians know how to whip one up with class.  Consider me a fan, nay a fanatic, of the meatball.  So much so that I love them in all shapes and forms, from the Vietnamese variety as delicious Bo Vien in a steaming bowl of pho, to this recipe for piquant albondigas, Spanish meatballs flavored with paprika and cooked in a red pepper and sherry sauce.  For you red sauce fanatics out there, this one is a lovely change of pace.

Albondigas are often found as part of tapas, a collection of small plates of both hot and cold nibbles hailing from Spain.  These are served in sauce in a small clay dish with nary a bit of pasta or rice as accompaniment.  As such, you’ll probably want to get a good-quality, crusty loaf of bread to use to sop up this absolutely delicious sauce.  Throw in a dish of garlicky olives, manchego cheese, marinated mushrooms, and manchego cheese for a simple Spanish spread.  Or make a few other cooked tapas, like a Tortilla Española (a simple Egg and Potato omlette) or Pollo al Ajillo (chicken sauteed with garlic and sherry), and feast like a champion matador minus the unnecessary bull-slaying.  Olé!

The real trick to these guys, as with most meatballs, is to sear them very well before plunking them into your sauce of choice for slow-cooking.  Doing this allows the meatballs to keep their shape, seal in the juices, and allow them to become meltingly tender after cooking.  You want them dark brown before adding to the sauce to keep things awesome.  And for you, I want nothing less than awesome.

Recipe for

Albondigas (Spanish Meatballs)

Ingredients
1 lb. of ground pork
1 lb. of ground beef
3 cl. of garlic, minced
3 tbs. of chopped flat-leaf parsley, finely chopped
1 tbs. of fresh oregano, chopped
1/4 tsp. of paprika
1/4 tsp. of black pepper
2 tsp. of salt
1/4 of a large onion, finely chopped
1/4 c. of bread crumbs
1 egg
1 tsp. of worchestershire sauce
2 tbs. of olive oil

24 oz. jar of piquillo peppers, drained (can use roasted reds instead)
1 16.5 oz. can of stewed tomatoes
2 tbs. of olive oil
1 tbs. of sherry
salt and pepper

1/2. c. of chicken broth
1/2 c. of dry white wine

Preheat the oven to 400°.

Add pork, beef, garlic, parsley, oregano, pepper, salt, onion and worchestershire sauce to a large bowl and mix well.  Mix in egg and bread crumbs and set aside.  Wash hands well and then wet them thoroughly.  Scoop out about 2-3 heaping tablespoons into your hand and roll into a ball.  Place on a plate and continue to roll meatballs.

To a food processor or blender, add the piquillo peppers, the tomatoes with juice,two tbs. of olive oil and the sherry.  Pulse until smooth.  Taste for salt and pepper and season accordingly.  Pour mixture into a dutch oven and put over medium-low heat to simmer.

Heat the remaining 2 tbs. of olive oil in a skillet.  In batches, brown the meatballs on all sides, making sure to sear them well.  As they finish, add them to the piquillo pepper sauce.  When all meatballs are browned an the skillet is still hot, carefully add the white wine to the pan.  As the wine reduces, scrape up the browned bits on the bottom of the pan.  Add the chicken broth and continue to reduce by half.  Pour liquid into the pot with the piquillo sauce and meatballs.  Cover dutch oven and place into the oven.  Bake for 40 minutes, checking after a half an hour to make sure that the sauce hasn’t thickened too much.  If it looks as if there is no liquid left, add a 1/2 c. of water, recover and cook for the last 15 minutes.

To serve, remove albondigas to a dish and top with the piquillo pepper sauce.  Sprinkle with chopped parsley and serve.

Cheese Dishes, Low Brow Treats, Main Courses, Meat Dishes, Pasta Dishes, Recipes

Spicy Mac with Chorizo and Jack

So, my friends, it seems that the macaroni and cheese adventure continues with this spicy, south of the border version.  Clever name aside (come on, you love that I rhymed mac with jack), this is full of piquant flavors and lovely texture that will become a welcomed departure from the usually cheddar pasta conglomeration.  If you like things hotter than hot, use a hefty pinch of cayenne pepper when making your cheese sauce.  Or dice a little chopped jalapeno into the mix as you saute the veggies.  I use mexican-style smoked chorizo for this, but you can also crumble and brown fresh chorizo, or dice a nice andouille sausage as well.  The choice is yours, dolls.

Spicy Mac and Cheese with Chorizo and Jack © Spice or Die

The bechamel for the macaroni and cheese is similar to most of the other versions I’ve posted, with the exception of the milk.  Here I use canned, evaporated milk of the fat-free variety, which provides lovely creaminess with half the fat.  Another variation is that in most of my mac and cheese recipes, I bake the entire thing after saucing.  This version is actually perfectly lovely unbaked and topped with a smattering of sliced scallions.  It’s excellent weekday eating – heck, you could even replace the chorizo for browned ground beef for truly the best Hamburger Helper you may ever have on this green earth.  Given that actual Hamburger Helper is abysmal, this isn’t much of a challenge.  Cook on!

Spicy Mac with Chorizo and Jack

1 lb of elbow macaroni
1/2 c. of chopped piquillo peppers (roasted reds are fine)
2 tbs. of onion, finely chopped
1 lb. of smoked chorizo, diced
3 c. of evaporated milk
4 tbs. of butter
4 tbs. of flour
1/4 tsp. of black pepper
1 tsp. of mustard
3/4 tsp. of garlic powder
3/4 tsp. of salt
1 c. of sharp cheddar cheese, shredded
4 c. of pepper jack, shredded

Preheat oven to 400°. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain.

While pasta is boiling, make your sauce. In a large sized pot, melt your butter on medium heat. Add the onion and cook until translucent.  Add the piquillo peppers and stir. Whisk the flour into the butter to form a smooth paste.  Slowly add the milk in a steady stream, whisking the whole time to prevent lumps. Add the salt, black pepper, mustard and garlic powder. Turn up heat and continue whisking until sauce thickens. Turn off the heat and add the cheese, whisking until melted.  Stir in diced chorizo and taste for spice.  Add cayenne pepper or hot sauce to taste.

Toss macaroni and sauce in a large bowl. Let sit for 4-5 minutes and then serve.

Desserts, Ice Cream and Sorbet, Lighten Up, Recipes, Vegetarian Dishes

Berry Lemonade Sorbet

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Nothing says summertime like a tall glass of fresh lemonade – or as the Baroness Shraeder said in The Sound of Music (one of my favorite movies of all time), “something long and cool, Georg?”  This sorbet would have certainly captured their hearts on that gorgeous patio in Austria – pink, boozy and tart, full of just enough zest and sweetness to keep everyone happy.  And yes, my dream job would have been to cater for the von Trapp family – those singing, dancing, curtain-wearing charmers have had my heart for a while now.

I make this treat in an ice cream maker so as to give it lightness and creaminess, but if you’d like to enjoy it in a little more icy format (or if you don’t have an ice cream maker), you can absolutely make it as a granita.  Once the base is made, rather than pour it into the ice cream maker, pour the liquid into a 13×9 baking pan.  Place in the freezer and on 20 minute intervals, scrape up the ice crystals that form with a spoon.  Keep on doing this until the entire mixture is icy and a gorgeous garnet color.  Transfer to a plastic quart container until ready to serve.

The optional shot of Absolut Açai, an Amazon superfruit that is the new feature flavor of Absolut’s vodka line, is there to enhance the rich, wild flavor of the blueberries.  It’s absolutely optional, but a lovely addition.  The berries should be whatever is cheap and good looking at the grocer or farmer’s market.  Mix and match to your hearts content – this one is an absolute celebration of the season, and you can’t very well celebrate without the loveliest of fresh ingredients.

Recipe for

Berry Lemonade Sorbet

Ingredients
2 pts. of fresh berries (I like 1 pt. each of blackberries and blueberries)
1 c. of sugar
1/2 c. of water
zest of 1 lemon
juice and pulp of 3 lemons
1 tbs. of Absolut Açai vodka (optional)

In a small saucepan, bring the 1 c. of sugar and 1/2 c. of water to a boil.  Stir to make sure that all the sugar has dissolved and then strain into a tupperware.  Chill in the fridge.

To a blender, add the sugar/water mixture, the lemon zest, lemon juice, vodka and 2 pints of mixed berries.  Blend until smooth.  Strain mixture into a bowl, pressing on the solids to get all of the pulp through and leaving just the coarse bits and the seeds.  Cool mixture and then pour into an ice cream maker, following the manufacturer’s instructions.

Remove sorbet to a plastic container and freeze until solid.  Serve to your most creative of friends – like maybe the family of exceptional singers from Austria?

Breakfast and Brunch, Cheese Dishes, Egg Dishes, Low Brow Treats, Main Courses, Meat Dishes, Recipes

Easy Western Scramble

When I was a kid, on Saturday mornings or Sundays after church, my parents would occasionally take us to Bob’s Big Boy for their breakfast buffet. A veritable smorgasbord of all things bad for you, I used to tuck into the absolute same dish every single time – a big plate of fluffy scrambled eggs, home fries (the deep fried square kind), a mixture of cooked ham, peppers and onions, and cheese sauce over all. It was baaaaaaaaaaaaaaad. Like taste bud good and cholestoral bad news. But whatever – I was a kid and as much as I didn’t care about 401Ks and Roth IRAs, I wasn’t really invested in wholesome ingredients at the breakfast buffet. It was Big Boys for goodness sakes.

Easy Western Scramble © Spice or Die

I’m older and wiser now, with (at least I like to think) a more discriminating palette. The equivalent of breakfast cheese fries and eggs (which were probably dehydrated for all I know) don’t have the same appeal. And yet, the strange combination of peppers, onions and ham has stuck with me all these years. It was odd – the diced ingredients were kept warm in a broth of sorts, keeping the ham moist and the onion mellow. In an effort to recreate some atavistic memory of my childhood, I set upon a method of recreating this Western blend for a breakfast of my past. Served atop delicately scrambled eggs and sharp cheddar cheese, it may not be the low-brow brunch of my yester-years, but it still manages to make me smile.  And given the wholesome ingredients, your arteries are not at risk 😉

Easy Western Scramble

1/2 c. of diced onion
1/2 c. of diced green bell pepper
1/2 c. of canadian bacon, diced
1 c. of water
1 tsp. of salt
pinch of finely cracked black pepper
1/2 tsp. of olive oil
4 eggs
splash of whole milk
1/4 c. of sharp cheddar cheese, shredded
2 tbs. of butter

To a small pot, add the onion, bell pepper, canadian bacon, water, salt, pepper and olive oil.  Bring contents to a boil, and then immediately turn off the heat.  Let sit while you prep your eggs.

In a shallow dish, scramble eggs and milk together, making sure not to overbeat.  Heat a large non-stick skillet over medium-high heat.  When warm, turn heat to low and add butter to the pan.  Swirl butter around the pan to slick the bottom and then add the eggs.  As the eggs slowly cook, use your spatula to push the curds to opposite sides of the pan and allow the uncooked egg to run across the surface of the hot pan.  Continue gently pushing the egg around until it is all cooked and just set – I like mine still a bit glossy and wet, but cook to your liking.  Sprinkle shredded cheese on top and allow to melt from the heat of the warm eggs.  With a slotted spoon, scoop up some of the ham, pepper and onion mix and top a portion of the eggs.  Dig in to straight up breakfast comfort.

Desserts, Ice Cream and Sorbet, Recipes, Vegetarian Dishes

Açai Blueberry Frozen Yogurt

Only my second foray into the fabulous world of fro-yo (the first being the currently unpublished recipe for Strawberry Fro-Yo that was consumed before the photo shoot could happen) and it’s some serious stuff.  I love this recipe because it’s such a short list of ingredients that begets something so wholesome and lovely – not to mention that you could absolutely, positively never get this in the store.

Acai Blueberry Frozen Yogurt © Spice or Die

Brazileira that I am, of course I have a love for açai, a potent little superfruit found in the Amazon rainforest.  Known for its energy jolt and wild blueberry flavor, it has gained quite a bit of a following here in the states as of late.  It has also gained a slew of folks pronouncing the name incorrectly – as the daughter of a language teacher, I have to take this opportunity to give you a mini lesson.  Say it after me, stressing every single syllable…AH-SIGH-EE.  Not “ah-KAI” like some people would have you say.  It’s AH-SIGH-EE.  There, that wasn’t so hard.

I get my açai from Whole Foods or online at Fresh Direct, but you can also get it at health food stores and sometimes even in the plain old supermarket in the frozen fruit section.  If you have a choice, try to get the pure puree (say that 10 times fast) so that you can fully control the excellence of the ingredients that you are using.

Açai Blueberry Frozen Yogurt

1 c. of frozen blueberries
7 oz. (200g) of pure açai puree (Sambazon-brand, frozen pouches)
1/2 c. of honey
32 oz. of fat-free plain yogurt
1 vanilla bean
zest of 1 lemon

Begin by tossing the frozen blueberries with the açai puree, honey and lemon zest.  Slice the vanilla bean in half with a paring knife and scrape all the black paste in the middle of the bean.  Save the beans to flavor coffee grinds or sugar.  Place the blueberries in the fridge to hang out while you prep the yogurt.

Line a sieve with paper towels and place over a bowl.  Add the yogurt to the sieve right on top of the paper towels and place in the fridge.  Let the liquid from the yogurt drain off, about 2-3 hours or overnight.

Dump the thickened yogurt into a bowl and discard the liquid that has drained off.  Drain the liquid from the blueberry bowl right into the thickened yogurt and set the blueberries aside.  Whisk the yogurt/blueberry liquid mixture until smooth. Pour the ice cream base into your ice cream maker and follow your manufacturer’s instructions. In the last two minutes of mixing, pour in the blueberries.  When finished, remove to a tupperware and freeze for a little bit to allow the ice cream to solidify a bit more. Serve.

Appetizers and Small Plates, Friends Recipes and Hacks, Seafood Dishes

Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)

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I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill.  Waiting is overrated.

This recipe can be found on the lovely blog Rasa Malaysia – she has you make the dough in her recipe, but in the version pictured below I used the pre-made Yasoya Wonton Wrappers (available in most grocery stores where they keep the tofu).  Not 100% identical, but a heck of a lot easier, especially if you can’t get your hands on wheat and tapioca starch.  If you have an aversion to triangle-shaped har gow, use a round cookie cutter to make perfect wrappers of your own.  Fry the extra bits that you cut off and use as crispy noodles in some wonton or hot and sour soup.  Done and done.  Truthfully, though, the star of this recipe is the filling, particularly the luscious quality of the shrimp and bamboo shoots, so don’t go crazy with the wrappers.

Check out the recipe now >>

Foodie for Life—Delicious to Death