True College Food

Eat More Kale

Fri, 23 Sep 2011 13:58:16 -0400

I bought a bunch of kale at Lifethyme Natural Foods the other day and for some reason assumed I’d love to eat the whole bunch in chip form. I was sorely mistaken though and ended up chipping only half the bunch, leaving the raw half neglected in the back of my fridge. But when I woke up with a sore throat and headache this morning, I knew my nutrient deficient body needed some serious green.

Although fall just arrived I’m finding myself more and more averse to the watermelons and tomatoes still stocking shelves in my grocery store. Summer, I’m so over you. It’s all about fall right now. With this in mind, I embarked on some of my favorite comfort food today: chili.

My fondest memories of chili are those days when I used to order the vegetarian chili in the Stratton Mountain Vermont lodge. I’d eat it in a hallowed out bread bowl covered in chopped tomato and cheese. Although it seemed like a healthy option at the time, in retrospect, knowing what I know now, it certainly wasn’t. Now older and perhaps a bit wiser, I can prepare and customize my own delicious chili from scratch and still feel satisfied.

Spicy Kale Chili

Serves 3

2 cloves garlic

1/2 small white or red onion

1 tablespoon olive oil

1 bunch kale, roughly chopped

1/4 cup vegetable broth

1 can kidney beans

1 can fire roasted, diced tomatoes (I used the Trader Joe’s variety with green chile)

1/2 can tomato paste

1+1/2 teaspoon chili powder

2 teaspoons oregano

S&P to taste

1. Heat oil in a large sauce pan, add onions garlic and spices. Saute until soft and slightly brown. Deglaze pot with vegetable broth and scrape browned pieces.

2. Add kale and saute for about 1 minute or until wilted down a bit.

3. Pour in beans, tomatoes and add paste, stir and add salt and pepper if needed.

I served this chili over quinoa but brown rice or millet would be delicious too! Garnish with sliced avocado and cilantro.

Herbade

Mon, 22 Aug 2011 19:28:00 -0400

Ever since Josh’s colon surgery he has been drinking a ton of Gatorade. So much so that at times…well, I’ll spare you the gory details. Let’s just say Gatorade is so heavily flavored and artificially colored that it turns certain things colors.

Personally, I am a water drinker. I’m afraid of turning my intestines blue, green, or purple. But I must admit that sometimes water just doesn’t cut it. My palette needs something more.

I frequent Organica Natural Foods when I’m home in the suburbs and recently found a perfect substitute for plain water. Ayala’s Herbal Water is very simple—it’s water enhanced with organic herbs and flowers. These drinks are all unsweetened and have absolutely no additives. Just plants + water. Pure and simple—just the way I like it.

Over the past couple of months I’ve made it a point to try all of Ayala’s flavors. My absolute favorite is definitely the Ginger Lemon Peel—a perfect balance of citrus and ginger! My least favorite, I must admit, is the Lemon Verbena Geranium. I actually would not recommend this flavor at all (too much like gargling cheap air freshener…eeekss!!)

Shown above are: Cinnamon Orange Peel, Lemongrass/Mint/Vanilla, Lavendar Mint, Cloves/Cardamom/Cinnamon, and Ginger Lemon Peel.

I do understand the importance of electrolytes and if you need a quick sodium and mineral fix, try making your own Gatorade with these few household ingredients. Dye free!

Natural Electrolyte Drink

1/4 cup lemon juice

1/4 cup lime juice

1 teaspoon salt

the juice of 1 orange

4 cups of water

Season's Eatings

Sun, 21 Aug 2011 16:48:00 -0400

Have you ever purchased a tomato mid-December? I have. And it is a mistake each and every time. Mealy, barely pink, but always with a facade of a beautifully ripened skin *how oh how does Whole Foods make all their produce look so perfect?! Must be the lighting.*

With summer days dwindling I am growing more and more appreciative of summer tomatoes and the absolute importance of eating seasonally and locally. Opt to purchase seasonal and local whenever possible. I promise you’ll taste a difference…and you’ll be reducing your carbon footprint in the process! I made sure to use some of these sweet tomatoes in my salad today before they’re all gone :(.

After a short (6 minute) elliptical bout and very welcomed interruptive Skype chat with my best friend Andrea, I knew I had to finish my workout. So, I hopped back on after Andrea and I caught up and I ended up on the machine for another 48 minutes! I really couldn’t believe myself. I always get SO bored on workout equipment. I spent a little time packing/organizing my disaster of a closet after that, and suddenly felt famished! Lunch was in order.

This was a slew of CSA ingredients (a very long, curly lettuce—like a hybrid of arugala and frisee, tomater, green pepper) and store-bought organic produce (leftover steamed cauliflower, zucchini, and amazing sugar snap peas.) I ended up topping the salad off with a couple of dry roasted walnuts—just for good measure. But the real star of this sally was the dressing!

Creamy (Vegan) Dressing

3 tablespoons tahini paste

2 teaspoons water

2 tablespoons apple cider vinegar (I used the raw Bragg’s version)

1 teaspoon ground ginger (I used dry, powder ginger because that’s all I had on hand but fresh would be best!)

1/4 teaspoon agave nectar

1 pinch of cayenne pepper (optional)

juice of 1/2 a lemon

1. Put tahini paste and water in a small bowl and whisk til thinned.

2. Add vinegar, agave, and lemon juice.

3. Finish by adding ginger and cayenne and stir.

Serve over a salad or combine and pour over vegetables before roasting.

Whoops...

Sun, 21 Aug 2011 12:13:00 -0400

I intended on going for a run when I woke up this morning, but the weather didn’t seem to be holding up. I kept hearing these intimidating rumbles from the clouds and I didn’t really feel like a wet exercise this morning. Instead of grabbing a couple nuts and dates and embarking on a run, I made this tasty protein packer in hopes of doing some of my own pilates and hopping on the elliptical soon after…

(My apologies for the poor quality photo. My camera is mixed in with my packing clutter for the move!)

This bad boy was one small slice of Bread Alone’s “Harvest Health” that has sunflower seeds and flax on top, topped with one egg white scrambled in coconut oil, three thin slices of avocado and some cracked pepper.

To your left you might notice a very bad accompaniment that rarely sees the light of TCF: Morningstar Farm’s veggie bacon. I will be the absolute first to admit that veggie bacon is not a true food. And not something I eat on a regular basis as it hosts an obnoxiously long list of ingredients—most of which are sodium or soy related. However, this is one of the few soy products that doesn’t make me sick and, in moderation, is not such a detriment to my overall health. So, I browned up two strips in a non-stick pan (without any oil) and munched on them as well. After all, it’s not real bacon so it can’t be as bad as the real junk….?

I’ll keep telling myself that :-x

True NYC

Sat, 20 Aug 2011 22:15:00 -0400

My great apartment hunt began several weeks ago on a sweltering July day. I don’t think I was naive going into the search, but I was certainly unprepared for some of the things I saw.

Manhattan is unfair. There, I said it. For the astronomical rent you pay, you receive very little space in return. My apartment is tiny. Very tiny. My bedroom is 7” x 9 but it is also on one of the most desirable streets in Manhattan. So, it’s certainly a trade off that I am becoming more and more willing to make. I know I’ll be overjoyed come November when I have a leisurely and beautiful fall foliage walk through Washington Square Park!

Believe it or not, I took my first trip to Ikea today. I was extremely excited to go and see all those unbelievable bargains that I had only heard about, in person. But the trip took a sour turn when it dawned on me that I would not be able to fit both a desk and a dresser in my room. Luckily, Ikea did indeed save the day! Check out these awesome, and not-so-space consuming purchases!

I chose this amazing (and cheap!) unit because that little knob opens a HUGE desk and book shelf area and underneath are layers of shelving for clothes! I love killing two birds with one stone :).

And I’m going to stack this neat unit for more clothing storage on top!

But my favorite purchase of the day was definitely…

This amazing, and comfy cozy red armchair! I absolutely LOVE it! I definitely want to spiff it up a little bit with a black and white paisley pillow or something when everything is in order.

I also grabbed a couple of nice little (and cheap!!) accessories…a floral doormat, face towels, and a small garbage can.

Now all I need is a mattress and a cheap sofa…any recommendations?!

Saucy

Sun, 07 Aug 2011 20:40:00 -0400

Growing up in a fairly traditional Jewish and thereby kosher home meat meals were never accompanied by rich, cream or cheese based sauces. It wasn’t until my mid-teens and admittedly non-kosher eating that I discovered the world of butter based sauces coupled with meat dishes. With all do respect, this concept grossed me out. My palette had been trained to appreciate tomato based or citrus sauces coupled with red meat and poultry. I didn’t feel I had been missing out and I do believe that my waistline has remained reasonably thin as a result of this omission.

Nevertheless, as my father smoked a turkey breast for dinner the other night in our outdoor smoker, and as my mother flash-steamed a slew of broccoli and baby artichokes—I knew a creamy sauce was missing. After all—if there is absolutely any better coupling than peanut butter and jelly it is…broccoli and cheese. Knowing my endeavor would fall short of cream, butter, and cheese, I needed to use my household vegan resources.

Behold, nutritional yeast.

Now, if you come upon nutritional yeast in your local natural food store, you may be uncomfortably surprised by the looks of it. The truth is: nutritional yeast looks like fish food. Flakey and awkward and often packaged in a shake bottle—just like the shrimp or sardine flavored stuff that goes into a goldfish bowl. Fear not though, the results are absolutely fantastic. Creamy, cheesy, and flavorful with an impressive list of nutrients like vitamin B12 (yup, the vitamin in red meat!)

Cheast Sauce

(Adapted from Dailygarnish.com)

1/4 cup nutritional yeast

1 T Earth Balance (or any natural, vegan butter-substitute)

1 C water

1/4 t garlic powder

1/4 t onion powder

1/4 t paprika

2 T millet flour*

*My home in Piermont is mostly gluten-free as both my parents have a gluten intolerance. You can use millet or brown rice flour, or arrowroot powder to thicken sauce or regular WW flour would work, too!

1. Melt earth balance in medium sized saucepan, add water and bring to a light boil.

2. Add spices and nutritional yeast. Whisk in flour, bring to a boil, and simmer.

I doused this sauce all over steamed artichoke, roasted potatoes, and broccoli. Do the same or use it as a perfect sauce for vegan and natural mac & cheese!

Different strokes for different folks

Sun, 31 Jul 2011 17:36:00 -0400

Everyone is unique. While I try to limit my meat consumption, and rarely crave it, my ex-vegan boyfriend tries consuming as much as possible. Today was all about sandwiches—and the versatility and creativity that can truly go hand-in-hand with a ‘wich. Josh and I intended to go out to eat this afternoon. Brunch seemed to be calling both of our names, and loudly! However, while we drove through town I noticed that we didn’t sleep through the meager 2 hours of Piermont’s farmers market and our plans quickly changed. The Piermont farmers market may be small, but it always has an incredible array of freshly baked breads. Suddenly the word of the day became panini.

There’s something so perfect about a melted, toasted sandwich. It’s the ooze factor—without a doubt. After all, who can say no to cheddar or aioli sauce smoothly seeping out the sides of crusty bread? The answer simply is: no one.

Since my garden has been hosting an obnoxiously abundant array of godzilla-sized zucchinis, I knew what had to be done—grilled vegetable sandwiches. Since Josh does not like zucchini, he opted to substitute the summer squash for several slices of smoked turkey. To each his own, I suppose.

His & Her Sandwiches

Serves 2

For marinade:

2 glugs of EVOO

3 T balsamic vinegar

Salt + peppa to taste

——————————

1 zucchini, sliced thinly-lengthwise

1 medium sized red onion, cut into large rings

several slices of fresh mozzarella cheese

1 handful basil, sliced thinly

1 clove garlic, peeled

4 slices of fresh, crusty bread

1 large tomato, thinly sliced

1. Combine olive oil, vinegar, salt + pepper in shallow dish.

2. Coat zucchini and onions in marinade. Grill for approximately 10 mins or until cooked almost through.

3. Assemble sandwiches for pressing. Brush bread on both sides with olive oil and rub liberally with garlic clove. Top with tomato, basil, grilled vegetables, and cheese. Press for about 5-7 mins in panini press*. Josh substituted turkey instead of zucchini. It gave the sandwich a completely different taste but was great nonetheless.

*I do not own a panini press, so I used a waffle iron instead. If you don’t have either, the sandwich can also be made in a pan—traditional grilled cheese style!

The result looks something like this:

I actually think the little tire marks look neat! The texture was absolutely perfect.

Maybe some find meat the perfect sandwich topper—others, vegetables. My perfect lazy Sunday activity today was painting my toes metallic blue, while Josh chose to study some biology.

Like I said, to each his own.

Eggcelerate

Tue, 19 Jul 2011 20:48:00 -0400

That sulfuric smell that tends to radiate from the frying pan mid overcooked scramble has put me off from eggs for many years. I had not realized, however, the fatal flaw in this whole aversion I had inherited: it is possible to wrongly cook an egg.

While I am by no means neat, I am very…clean. I do have OCD tendencies when it comes to germs. I enjoy washing my hands and face and showering/brushing my teeth far too many times a day for a normal human being. If you know me well, you know this already. For many years, I tried to force myself to like the egg. Unfortunately, I was cooking the poor dudes to death in fear of salmonella from a runny yolk. By the time the sunny side or omelet was done, the eggy albumin and the egg’s most dietarily beneficial proteins would be incinerated—to the point of no return. (And disgusting, might I add.) There’s truly nothing worse than an overcooked egg. The absolute key is to NOT overcook your eggs.

But moving on…a couple weeks ago my family joined a CSA (community supported agriculture.) In addition to a hefty basket of fresh, organic and local fruits and veggies we receive weekly, we also purchase farm fresh eggs from the source. I pondered: “What better time to retry an egg than now?” I was right. Now slightly older, only a tad wiser, but certainly no longer petrified of foodborne illness, I embarked on a runny scramble. Simple: eggs, butter, salt and pepper. I can now say that I am hooked.

Do you remember those science labs in grade school? The ones where you’d have to drop an egg from a ladder and see if it shattered into a viscous mess? Well, until recently, this egg-dropping gimmick was about as close as I’d get to the big, bad egg. Turns out, the egg ain’t so big or bad afterall.

Simple Scramble

I can not emphasize enough the difference and importance of consuming farm fresh and/or organic eggs. The quality is noticeably different. The eggs cook fluffier, the taste is better, and the yolk creamier. Use whenever possible.

Serves 2

4 eggs (whisked)

2 T whole milk

1 pat unsalted butter

Salt and pepper to taste

1. Heat butter on pan at a LOW heat.

2. Combine eggs and milk and whisk, pour into pan.

3. Using a rubber spatula or wooden spoon, slowly stir eggy mixture to-and-fro.

4. Remove from heat when eggs are coagulated but have a glossy sheen.

*For an upscale rendition of the classic scrambled egg, add creme fraiche instead of milk to eggs and finish with a drizzle of black truffle oil.

“Pizza” Eggs

Serves 2

4 eggs (whisked)

2 T whole milk

Drizzle of olive oil

1 t fresh, thinly sliced basil

3 T freshly grated parmesan cheese

1 small handful of grape tomatoes, halved

Black pepper to taste

1. Heat olive oil in pan on LOW heat.

2. Whisk milk, eggs, and basil together. Pour into pan.

3. Stir slowly with spatula or spoon.

4. Add parmesan right before removing eggs from pan to serve.

5. Serve with a sprinkling of black pepper, extra parm (if you’d like!), and halved/raw tomatoes.

Beans and Greens

Fri, 29 Apr 2011 20:24:00 -0400

I’m not sure how this happened but over the years I have gravitated towards the same two ingredients as reliable, staple additions to a meal: greens and beans. Please do not confuse this with my affinity for the green bean. I like greens and beans as independent veggie and legume too! Specifically, I have grown quite fond of collards lately. For a long time collards intimidated me. They are, quite frankly, massive. While kale (another fave of mine) is durable and able to withstand high heats (to turn into chips!) or delicious raw, collards are far too bitter to be turned into a salad and too flimsy to turn into a chip. Collards aren’t very versatile. This pissed me off.

However, while perusing the net a while back, I stumbled upon a recipe that caught my eye. A collard green dish! A braised one. And…it was vegetarian! I felt like I hit the jackpot. I didn’t. The dish called for maple syrup as an added ingredient to cut through the bitterness of the greens. For some silly reason I did not taste while braising and in the end, I nearly candied my collards! Gross. The dish was so overly sweet from the syrup that I could not fathom how anyone has thought to post that on the internet. What I did learn from the recipe though, was that collards need to be braised. When you immerse collard greens in a liquid for an extended period of time, they become tender and absolutely delicious. I definitely used this tip and continued to make (and enjoy) these big guys. Tonight, however, I endeavored on the maple route yet again (albeit tweaking the recipe to my liking.) This time, it was a delicious success along with tonight’s warm avocado and black bean salad.

Maple Braised Collard Greens

Serves 5

2 bundles collard greens, washed and thinly chopped

3 cloves garlic

2 T olive oil

2 t maple syrup

1/4 cup vegetable stock

S&P to taste

1. Heat large, deep pan with oil and saute garlic for 1 min.

2. Add greens in intervals (greens wilt to MEAGER quantities—remember this when you’re overloading your pan!) Toss in olive oil and garlic. Cook 1 min.

3. Add stock and syrup. Toss with tongs. Cover with lid and allow to braise for 10-15 minutes.

Warm BBA Salad

Serves 3-4 smaller portions

1 can black beans, drained and rinsed

2 shallot, chopped finely

1 red bell pepper

1 T turmeric

1/4 t cumin

1 t chili powder

1 handful cilantro (or parsley, for all you haters >_<)

the juice and zest of 1 lime

1 T red wine vinegar

1 1/2 tomatoes, chopped

1. Sweat shallot in olive oil for 1 minute. Add vinegar and spices, saute until just browned.

2. Add pepper, tomatoes, and parsley, and lime zest to pan. Sautee for 2-3 mins.

3. Place veggie mixture into a bowl and toss with rinsed black beans.

4. Chop avocado, toss into mixture.

5. Pour lime juice over mixture, add S&P to taste. Serve warm.

Grateful

Thu, 28 Apr 2011 00:13:00 -0400

I am ashamed to say that TCF has been sorely neglected lately. I have been fully M.I.A for several weeks now (literally…I ended up leaving school at the beginning of spring semester.) This is mainly attributed to the fact that Josh underwent two invasive (and one emergency) stomach surgeries for his [now gone!] Ulcerative Colitis. I missed an inordinate amount of class during his 18-day hospitalization and discussed and concluded that a leave of absence would be beneficial. It has been a difficult few months. Being away from school, my wonderful roommates and friends, and the city has been a blow, but home life is good and I am lucky to have a wonderful boyfriend to spend time with. It has certainly been both a ball and a horror to eat meals with Josh now. He went from being a smart vegan eater, but has done a complete 180 and is now stuck somewhere in Big Macville—much to my chagrin.

I have felt so unbelievably grateful and emotional the past couple of months. While I am, admittedly, a neurotic control freak at times, the ups and downs and bumps of the past several months have pushed me to roll with the punches and accept and embrace any and every situation and to make the best of difficult situations. I’ve taken a lot of time to reflect on what has happened and feel as if I’ve become a stronger person because of it. I am truly blessed to have the most incredible friends and the funniest, most loving and enjoyable family. You are all my spine and I’d be lost without you.

I was approached several weeks ago to contribute to the Jewish, environmental food blog The Jew and the Carrot. It had been a long, long time since I had written anything of substance and I was initially skeptical to accept the offer. Needless to say, I did. I am also grateful to have had this experience. While a meager blip in the blogosphere, writing this article has reinvigorated my creative juices and my desire to get back into the kitchen and on my feet after several weeks of exhaustion and debilitating/odd laziness. So, thank you, The Jew and the Carrot—you did a lot more for me than you know.

Enough with this emotional yammering! Here is the post!

To Bake or Not to Bake?

Mon, 17 Jan 2011 16:36:00 -0500

I can cook. I cannot bake. Attempt after attempt, my all-too-improvisational attitude lends to deflated souffles, lackluster cookies, and dense cakes. Here and there I follow a cupcake recipe, a calculated, chemical conglomeration of sodas and powders, inflaters and deflaters. Cooking is an art. Baking is a science.

After several days of mashed potatoes, pudding, ice-cream, and smoothies the gaping holes where my wisdom teeth once were are now strengthening and I am eating increasingly solid foods (had a heaping plate of warm garlicky hummus and whole wheat pita for lunch today!) In celebration of these semi-solids, I embarked on a science experiment: muffins.

‘Naner Muffins

Makes 12-16 muffins

2 C whole wheat flour

1 1/2 t baking powder

1/4 t baking soda

1/4 t salt

1 t cinnamon

1/2 C pure, amber maple syrup

1/2 C brown sugar

3 lg, ripe bananas, mashed

2 eggs, beaten lightly

1/3 C milk or soy milk

1 t vanilla extract

1/2 t almond extract

1/4 C melted butter or canola oil

Serve warm with butter or coconut butter (for a pina colada twist) if you have any in stock.

Lean Beans

Thu, 13 Jan 2011 16:11:55 -0500

I find and this blog certainly demonstrates that winter time is a stomping grounds for high cal and low energy heavy foods. Creamy stews, mac and cheese, and lots of starches make your insides feel warm so it’s certainly obvious why we crave the heavy in the cold winter months. Yesterday, Piermont received about a foot of powdery snow. Cooped up inside, all I really wanted was enchiladas for some reason. Something spicy and gooey with cheese. Something that would have eventually halted my energy for the duration of the day inside. Rather than rushing out to a local Mexican restaurant, I allowed the snow to slow me down. I peered into my refrigerator and, lo and behold, found one of my favorite vegetables.

String beans, green beans, haricot verts, they’re all the same to me. If you know me well you even know that I love the string bean so much that I deemed it my instant messenger name in the 6th grade. It’s not that string beans are so flavorful, so lucious, or necessarily such a talented bean. Basically, they’re bland. This means that when creatively prepared, the string bean can become your best friend—absorbing delicious flavors and always ending up perfectly tender. Here is a delicious, quick, and cheap recipe for winter beans.

Apple Cider String Beans

1/2 lb string beans

1 shallot

1/2 lemon and zest

1 handful golden raisins

2 T olive oil

1/4 cup apple cider

S&P to taste

Chopped, roasted hazelnuts

1. Sautee beans in olive oil. Add zest and juice of half a lemon. Set aside.

2. Carmelize shallots in olive oil. Reduce with apple cider. Cook for 7-10 mins on low heat until deep caramel brown. Add raisins and plump in liquid.

3. Toss beans and shallots. Top with hazelnuts for crunch. Serve room temperature.

Cup a' Oats

Tue, 11 Jan 2011 11:33:30 -0500

Having spent a week in Israel, very little time at home, and then hopped back into vacation mode in Vermont, it has become heart-wrenchingly clear that I haven’t made myself a healthy breakfast in quite some time. After a grouchy day yesterday followed by a sort of miserable toss-turn sleep, it was oat time. While I have friends and family well capable of eating oats every morning for breakfast, I am not one of these people. I do agree that oatmeal is a healthful and often times delicious breakfast. If you’re crafty enough, the oatmeal serves as a beautiful canvas for an array of nut butters, chopped nuts, fresh or dried fruit. I, however, find that when eating oatmeal, I can barely function for several hours after my breakfast. While high in fiber, oatmeal ends up forming this heavy ball in your stomach. That’s why my oatmeal mornings are saved for days when I plan on heavy exercising and need some extra fuel. This morning, I tried a new set of ingredients. While I am never keen on chocolatey, sugary items for breakfast, the chocolate in this oatmeal has no sugar. It is just pure 90% cacao dark chocolate without any added sugar. The only sweetness in the brew is a small squirt of honey.

Chocolatey Cashew Oats

Serves 2

1.5 cups oats

1 cup water

1 cup unsweetened soy milk

1 dash of cinnamon

2 squirt pure honey

2 squares of dark, sugarless chocolate

Cashews, chopped

1. Boil water+soy milk, add oats, stir occasionally and let cook for 5-7 minutes. Add cinnamon while cooking and stir.

2. Assemble oatmeal in bowl. Stir in honey and top with cashews and chocolate.

Enjoy the melty goodness of this wholesome bowl :)

Hop on the Gravy Train

Wed, 08 Dec 2010 18:17:44 -0500

Several months ago I visited Quantum Leap, a vegan/vegetarian restaurant with Josh. Since everyone occupying this planet seems to rave about QL, it was about time I gave the place a try. Quantum Leap is known for their variety of veggie burgers, and so veggie burgers were ordered. Alas, it was an excruciatingly hot summer day and midway through the meal I had a semi-anxiety attack over the looming semester about to begin. Said veggie burgers were taken to go and eaten atop a fire hydrant about 30 minutes later. I must admit, I was less than impressed. Not because we allowed the burgers to get gloopy in the heat, and not because the condiments were sub-par. What startled me most about Quantum Leap’s grilled veggie burger, was that it was not a veggie burger at all. Sure, you can buy brands like Morningstar or Amy’s—for the most part, healthful ingredients, in patty form, frozen solid. This is exactly what I believe I consumed at Quantum Leap. I was expecting hand ground walnuts and oats, veggies, and grains, comprised into a handmade disk. It was just too institutional for my liking.

Several weeks later I gave the grill burger another shot. Still, no.

Nevertheless I recently decided to order Quantum Leap’s macroplatter consisting of steamed veg, brown rice, sea vegetables, and red beans—all covered in a vegan mushroom gravy. I must say, this dish completely changed my mind about Quantum Leap. Tonight, on a night where I should be writing a twenty page paper, I decided to take a few moments to concoct a macroplatter of my own.

Here it is:

True College Food’s Macroplatter:

Serves 2

1/2 cup brown, short grain rice

1 cup water

1/4 cup mushroom or vegetable stock

1 can kidney beans

1 T butter

1 sprinkling flour

1 package crimini mushrooms

1 small onion

1 clove garlic

1/4 cup skim milk

1 t tamari

1 t balsamic vinegar

2 heaping handfuls of spinach

1. Cook brown rice in 1/2 cup of boiling water. Stir once, allow to simmer for 50 minutes.

2. Sautee mushrooms, onions, and garlic. Add tamari and balsamic. Allow to carmelize for about 10 mins.

3. Deglaze mushrooms with broth. Stir in flour, whisking rapidly so as to not form any lumps. Add skim milk, stir. Set to simmer for about 10-15 mins.

4. Add beans to cooking brown rice towards the end.

5. Wilt some spinach.

6. Assemble platter. Rice, beans, spinach, gravy on top! Enjoy in a bowl. Mixing all the ingredients is absolutely delicious!

Back to my apple and almond butter and 20 page paper!

Enjoy :]

Foolproof Mac and Cheese

Wed, 03 Nov 2010 12:45:00 -0400

I know I’ve been making comfort food quite often lately. I suppose the mixture of not being at home and having a boyfriend several thousand miles away makes for good excuses to eat food that warms both heart and body. Yesterday was an exception. It was 40 degrees outside. Yes, 40. In honor of the raw chill and nearly kicking myself for only bringing a fairly light fall jacket, I needed something particularly homey.

I was not brought up in your conventional “all American” home. No one made biscuits and gravy or apple pies. Yes, I was always fed well and thankfully (and gratefully) I never ever went to bed hungry, but these classics were not staples in the Blau household. The closest we ever got to an American classic in my house was by purchasing “Annie’s Shells and White Cheddar.” While Annie’s is a totally natural and organic company, there’s something very impersonal about boiling water and pouring milk, butter and powdered cheese over a vat of noodle shells.

Instead, my nostalgia drifts back to elementary school. While never having been a fan of cafeteria food, there was something oddly comforting about the macaroni and cheese I would eat in the cafeteria of Reuben Gittelman Hebrew Day School (where I spent ten glorious years of my life…no seriously, I loved it.) It was not a stovetop mac and cheese but a hearty (and truly homemade!) casserole. Last night I did my best to recreate this.

Even if it was a bit healthier…

Cafeteria Mac n’ Cheese

1 shallot, minced

1 package grated cheddar cheese

1/2 box whole wheat pasta (I used penne)

1 egg (yolk only)

1 cup skim milk

2 T butter

1 T whole wheat flour

1 bay leaf

1 t paprika

1/4 cup panko bread crumbs

1 T dried basil

Salt and pepper to taste

1. Boil pasta until cooked al dente. Strain, set aside.

2. Sautee shallot in teaspoon of olive oil.

3. In medium saucepan, melt 1 T butter, add flour, stir constantly to create a rue. Do not let this mixture brown.

3. Slowly add milk to the rue, whisking constantly, raise temperature to a bit of a boil. The mixture should thicken nicely, add salt, pepper, bay leaf and paprika at this point. Allow to simmer for 5-10 mins.

4. Temper egg yolk. This means, add small quantities of the white sauce to a yolk, all the while whisking vigorously. Once about 1/4 of your sauce has been added to the egg, incorporate mixture into sauce pan. This method ensures that your egg is not scrambled by slowly raising the temperature of the yolk! Set aside.

5. Toast panko crumbs along with dried basil in a small pan.

5. Pour cheese sauce over noodles, incorporate everything evenly. Spread out in a baking pan. Cover with remaining cheese and bread crumb mixture. Bake at 350 degrees until bubbling and golden brown.

*This mac and cheese would also be delicious if tomato or broccoli is added to the casserole!

You Can Sit at "Stand"

Fri, 29 Oct 2010 13:40:00 -0400

Yes, it is true that almost everything I prepare is vegetarian (and sometimes vegan.) I struggle with the push and pulls of my eating habits. I’m undoubtedly a healthy eater, but I have an identity crisis in terms of meat. I take a multi-vitamin, enzymes, and consume plenty of nutritious food so I can feasibly be a healthful vegetarian. But, at the same time, sometimes I really do crave meat of some sort. I’m well aware of the harsh effects of too much red meat. A boost in bad cholesterol, clogged up arteries, and of course, fat. I’m 20 years old though, and in reasonably good shape with yoga and running, and according to my doctor my blood pressure is “pretty darn good.” So, every so often I can splurge, right? Well, don’t answer my question.

Last week my veggie overloaded body was in the mood for something B-12 oriented. “A steak?,” I thought…but quickly dismissed as what sort of college student has the necessary means of paying for such an expensive menu item. With a little contemplation I decided on a hamburger.

Sure, I could have walked a block to McDonalds and shelled out a meager $2 for a hamburger, but I like to give myself a bit more credit than that. I had to satiate this craving in moderately healthy way. So, with some research, my friend Samantha and I headed to 10th and University Place to visit Stand. Stand is not your average burger and fries kind of place. With wholesome toppings, sophisticated sides (I had a small frisse salad with lemon vinaigrette) and quality local lean beef, and more than reasonable prices, this place is great.

Samantha and I assumed that, well, you’d actually have to Stand at stand so we called in for delivery and picked up our dinner. However, upon entering what we thought would be a dingy hole in the wall, we were presented with a beautiful rustic wooden table-clad oasis.

While the menu consisted of all sorts of delicious sounding items, such as a whole array of grilled chicken and seafood sandwiches; salads that sounded particularly appealing for a burger shop, and several homemade soups and sides. Samantha and I both decided on the “Stand Burger” which consists of Stand’s ground meat concotion with fresh herbs and spices, a brioche bun, onion marmalade, tomato, lettuce, and “Stand sauce” which is, in essence, ketchup and mayonaise.

Wow! First of all, the burger was delicious, if only a bit pricey. The “Stand blend” is very similar to a Middle Eastern kebab of ground beef and veal mixed often with parsley, paprika and pine nuts and grilled on the spot. This taste bud nostalgia was absolutely wonderful. The accoutrement were pretty good too, although Samantha and I were both convinced that there was no onion marmalade on either of our burgers. The romaine lettuce and tomato were fresh and crispy, even with the juiciness of the burger and held up well and the bun was incredible and perfectly capable of soaking up the juices of the burger while not creating a too-dense meal.

To end the meal (although we drank this en route back to my apartment), we ordered the “Toasted marshmallow milkshake.” Which I had heard of before on the Food Network. The milkshake is made from gelato and Stand’s own concoction of vanilla beans and mashed/milked up roasted marshmallows. While delicious, the toasted mallows left an almost sandy consistency to the shake and it could’ve been a little less sweet. Nevertheless, a clever idea. Creativity points, Stand!

Overall, I’d say my experience was quite good. What sticks out most in my Stand experience is definitely the quality of the meat and fresh herbs that were used. The burger was delicious and I can surely say I will visit Stand again—only next time, I will sit.

Paquitos Revisted

Wed, 27 Oct 2010 12:50:00 -0400

There is an unquestionably delicious burrito/taco stand called Paquito’s on 1st ave. A couple of weeks ago when my roommates and I were hankering for some reasonably traditional mexican food (most recipes are much more true to form than Chipotle or other Americanized Mexican joints.) For just shy of $7 I was served up an enormous burrito filled with a flavorful turmeric-seasoned rice and peppers mixture, salsa, guacamole, sour cream, cotija cheese, and a good dousing of green chile sauce. I know this sounds pretty standard but this burrito fed me not only dinner but a large lunch the next day as well. Suffice it to say that these portions were massive. We also ordered flan—traditionally a sweet and moist pastry with a spongey base. The flan was delicious but not all that authentic. This was the usual creme caramel type, creme brulee custard without caramelized sugar. The prices were impossible to beat though and all was good.

Several weeks later, and still thinking about this delicious burrito, I figured it was time to give it a shot. While I tend to add extraneous ingredients to up the health of many traditional recipes, I really wanted to stay true to the Paquito burrito. The results, I must say, were phenomenal. Packed with red and green peppers, tons of onions, cilantro and tomato, this burrito was even proclaimed as “much better than Paquito’s!” by my all too kind suitemate Monique.

The [Maybe] Better-than-Paquito’s Burrito

Serves 4

1 Ripe tomato, chopped

1 Can black beans (we used the Goya organic ones)

4 Flour tortillas

2 Cups cotija cheese (white cheddar would work nicely as well)

1 Handful cilantro

1/2 an onion

2 Green peppers

1 Red pepper

1 t butter

1 cup short grain brown rice

1 T turmeric

1 t oregano

1 clove garlic, minced

1/4 cup tomato paste

1 cup crushed tomatoes

2 cups Enchilada green chile sauce (or red sauce depending on your preferred spiciness!)

Salt and pepper to taste

1. Prepare rice by adding 1 cup of rice to 2 parts veggie broth or water, add a pat of butter for creaminess. Add tablespoon turmeric to rice. Stir. This process takes a little under an hour so make sure to start your rice first!

2. Sauté garlic and peppers in small amount of olive oil until just about tender. Add to rice along with crushed tomatoes. Allow to simmer for duration of rice cooking.

3. Sauté onions, tomato paste, tomatoes and cilantro in remaining oil. Cook until translucent/almost brown.

4. Add black beans to small saucepan, heat, add onions and oregano. Simmer for about 5 minutes.

5. Assemble burritos with cotija, rice, and black bean mixture. Align in cooking pan. Top with chile sauce and a sprinkling of cheese. Bake for 10-15 minutes until cheese is bubbling.

Serve with homemade guacamole, chopped tomatoes, lettuce, and cilantro!

Stew it Up, Little Darling

Mon, 25 Oct 2010 17:23:01 -0400

With fall in full bloom, it’s that time of the year for hearty vegetables deep below the dirt. Root veggies, often full of starchy sustenance, come in all shapes and sizes. In fact, the ever so versatile onion is considered a root vegetable as well as the bulb grows below soil and is yanked out in the cooler months of the year. Unlike greens and spring vegetable, root vegetables for the most part have very long shelf lives. They are durable dudes.

With the new produce Monique selected from the farmers market, we plotted our menu for the week. Last week was particularly bad in the cooking sphere. I don’t recall making any truly substantial meals. But with some planning, a farmers market and Whole Foods trip, this week is starting swimmingly!

Although today was oddly warm for late october, we decided to make a stew. Stews are often misrepresented. Because of complex layers of flavor and chopping of produce that goes into this process, many often think that stewing does, in fact, take a great deal of stewing (and sweating, and watching a damn pot for several hours.) It doesn’t. Basically yes, you chop all your ingredients, sauté and brown for flavor, add layers of various liquids (broth, water, vegetable juice, what have you) and you let it cook. And cook, and cook, and cook.

Rustic Root Stew

Serves 2

4 Carrots

1 Onion

1 T salt

1 Clove garlic, minced

1 T paprika

1 T dried basil

1 Bay Leaf

1 Package fresh crimini mushrooms

2 T tomato paste

1 Lg can crushed tomatoes

1 Cup vegetable broth

1/4 Cup dry red wine

1 Bundle Swiss Chard or curly Kale

1. Sauté onions, garlic, mushrooms, carrots and herbs in dutch oven or large pot. Add tomato paste.

2. Deglaze sauteed veggies with wine. This means, scrape any brown crispy yummy bits from the bottom of your pot. Add greens, let wilt.

3. Add crushed tomatoes, stir. Add broth and incorporate all ingredients.

4. Bring to a boil on high. Reduce heat, let simmer for up to an hour or until stew is of thick consistency.

Serve over quinoa, rice, or skin-on mashed potatoes. Recipe below.

Skin On Mashed Potatoes

1 Lb potatoes (you may use starchy white potatoes, like an Idaho Potato, or sweet potatoes)

1 T butter

1 T cracked black pepper

1 t salt

1 T sour cream

1/4 cup half & half

1/4 cup vegetable broth

1. Scrub and boil potatoes.

2. Mash with liquids

3. Fold in butter and sour cream

Pour chunky stew over potatoes. Enjoy by a homemade fire if possible!

Some French and Family

Tue, 19 Oct 2010 22:53:00 -0400

This past weekend I was privileged enough to escape the city life and seek refuge in my hometown of Piermont, New York. For some reason, while I love the city, my body just feels infinitely better in the suburbs. I guess it’s just easier to breathe there. The leaves were changing and the air was crisp. Lots of eating was done.

There happened to be a rather abundant amount of cauliflower in the refrigerator this weekend. Since both my mother and brother were away in Cuba, my dad and I thought it’d make sense to get rid of the heads before they began to spoil. I must admit…this recipe sounded a lot more delicious when it was concocted. It occurred to me afterwards that the dish needed additional flavors and maybe a stew or sauce to pour on top. Maybe I’m just a francophile or maybe I still think this cauliflower loaf would make a delicious side for a hearty fall or winter stew.

Pain de Chou Fleur

Serves…a bazillion

2 heads cauliflower

1 lb potatoes (It wouldn’t hurt to try sweet potatoes, actually!)

Several pats butter

5 eggs

Gruyere cheese

Cayenne pepper

Carmelized onions

1. Carmelize onions

2. Steam cauliflower, boil potatoes. Mash both. Drain moisture from mashed cauliflower.

3. Mix cauliflower and potatoes with dry/wet ingredients.

4. Place in a loaf or tart pan at 350 degrees for about 1 hour or until browned.

Simplicity>Snobbery

Wed, 13 Oct 2010 12:54:00 -0400

I know that stereotypes are hard to transcend. When your friend tells you he or she will be eating at a French restaurant, the common misconception is that your friend, and her bourgeois friend, and all the bourgeois are going to dine together over caviar and foie gras. Okay, get rid of this ridiculous concept.

French food, at it’s most delicious and pure form, is simple. And, as we all know, simplicity reigns highly over snobbery. Everything seems to taste better in a more casual atmosphere. Strawberries in the grass, a hamburger at a stand on your way to the beach, chinese food in bed with someone you love. Comfort is delicious.

Somewhere between midnight and 1 o’clock last night, my roommate Sophie and I decided we needed a little decadence to get us through the next day. Talk of stinky cheese and buttery pastries somehow would up our academic motivation and, well, shit would get done!

So, on my way home from a meeting with my ecology professor, feeling rather cold and stressed out, I stopped at East Village Cheese on 9t St and 3rd Ave. While I’ve read about EVC before and have walked past it on multiple occasions, I’ve never actually been inside. Let me tell you—I was NOT disappointed.

This quaint market is chock full of incredible and reasonably priced cheeses. What about you, Whole Foods? What’s your excuse? They have a huge selection of organic ones, local ones, and yes, that’s right—ALMOST 15 VEGAN CHEESES. Heya. However, I am not a vegan…probably because I do love cheese so much. So, I purchased a massive wheel of brie for $1.50.

When I got back to my dorm I immediately realized that this brie, this all too unbelievably cheap French cheese, must be completely rank for just shy of 2 bucks. I cut a piece. It was delicious.

Sammy time!

Bistro Sandwich

Serves 2

Brie, sliced

Apple, thinly sliced

2 Croissants, or your choice of a [hopefully] healthier bread

2 t Honey

1. Halve your croissants, top with cheese slices. Place in oven at 400 degrees until cheese is melted and croissant perimeter is crisped.

2. Top with apple and drizzle of honey.

Devour. It tastes a little like heaven.