African Pineapple Peanut Stew

Inspiration:
Moosewood Restaurant Cooks at Home Even though I own this cookbook, I didn't notice the recipe until I saw it on Food alla Puttanesca!


Ingredients:

• 1 cup chopped onions
  
• 2 garlic cloves, minced or pressed
  
• 1 tablespoon vegetable oil
  
• 1 bunch kale or Swiss chard (4 cups sliced)
  
• 2 cups undrained canned crushed pineapple (20-ounce can)
  
• 1/2 cup peanut butter
  
• 1 tablespoon hot pepper sauce (we used Sriracha), plus more to taste
  
• 1/4 cup chopped fresh cilantro
  
• salt to taste
  
• crushed skinless peanuts, to garnish
  
• chopped cilantro, to garnish
• hot brown or white rice, couscous, or quinoa
  

Instructions:

1. In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard. Remove and discard the large stems. Slice the leaves crosswise into 1-inch-thick slices.
2. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, hot sauce, and cilantro and simmer for 5 minutes. Add salt to taste, and serve over rice, garnishing with peanuts and additional cilantro.

Nutritional Information per 8 ounce serving: 225 calories, 7.4g protein, 12g fat, 25.7g carbohydrate, 169mg sodium, 0mg cholesterol.

My Notes: A great vegan recipe. I loved the contrast of textures with the crunchy peanuts and the stew and rice.


Tim's Rating: 9/10 "Weird but good" (Yes, this is Tim's second "weird" comment in a row.)
Liz's Rating: 9/10

Umbrian Lentil Stew with Olive-Oil Fried Eggs

Inspiration:
Food & Wine


Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for frying
• 2 ounces thinly sliced prosciutto, finely chopped
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 1/2 small onion, finely diced
• 1 large garlic clove, minced
• 1 1/2 teaspoons tomato paste
• 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
• 1 quart low-sodium chicken broth
• Salt and freshly ground pepper
• 4 large eggs
• 12 arugula leaves
• Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Instructions:

1. In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
2. In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
3. In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.

My notes: I substituted spinach for the arugula since I already had some. Don't forget the balsamic or the parmesan-- they add a lot of flavor. I didn't think that the lentils tasted any creamier than the usual preparation, but I did really enjoy this dish.


Vegetarian Option: Omit the prosciutto and sauté vegetables in olive oil instead.


Tim's Rating: 8.5/10 "Weird. I like the egg. I love the egg. The egg makes this."
Liz's Rating: 8.5/10

Split-Pea Supper with Rye Bread Croutons

Inspiration:
A Cuisine at Home recipe I ripped out of my Mom's magazine


Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion (about 1 half of a medium onion)
• 1/2 cup diced carrot (about 1 medium)
• 1/2 cup diced celery (1 large stalk)
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth
• 1 cup dried split peas, rinsed and picked through
  
• 1 cup frozen peas
• 2 teaspoons Worcestershire or Pickapeppa Sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 T unsalted butter
• 1 T minced fresh parsley

Instructions:

1. Sauté bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove it to drain on paper-towel lined plate. Reserve 1 Tbsp drippings in pan.
2. Add onion, carrot, celery, and caraway seeds; sauté until onion is softened, about 3 minutes.
3. Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire or Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
4. Toast bread cubes in a nonstick pan over medium-low head, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley, and croutons.

Nutritional Information for one-half of the recipe:
687 calories; 21g total fat (7g saturated); 26mg cholesterol; 89g carbohydrates; 656mg sodium; 33g fiber; 41g protein

Recipe Notes:
Split peas continue to absorb moisture after cooking. If this soup has to sit awhile or be reheated, stir in a bit more water or broth to thin it out again.


My Notes:
Very good-- possibly the best split pea soup I've had. I loved the addition of the caraway seeds, the frozen peas, and the rye croutons. I ate half of the recipe and saved the remaining bacon and croutons in an airtight container. When Tim reheats the soup, he can add the reserved toppings along with a little broth or water.


Vegetarian Option: Omit bacon. Sauté vegetables in olive oil instead of bacon drippings, and use vegetarian or vegan broth and Worcestershire sauce.


Tim's Rating: 8.5/10
Liz's Rating: 9/10

TWD: Caramel Crunch Bars

Inspiration:
Whitney from What's Left on The Table chose this recipe and will be posting it. I was excited to make it, as Tim loves toffee. It was pretty easy to prepare, especially since I have a stand mixer. I have no complaints-- easy and tasty! I did use an 8*11 pan instead of a 9*13, and I was glad I did.


Tim's Rating: 9.5/10
Liz's Rating: 8.5/10

Next week on TWD: Chocolate Armagnac Cake

Lunch Ideas

Are you in a lunch rut?

Tim takes his lunch to work everyday, as he doesn't have time to leave the pharmacy to purchase lunch. I try to take my lunch every day unless I have plans with my friends or colleagues.

Tim loves sandwiches! Here are a few sandwich ideas to mix things up:


Vegetarian Sandwiches:

• hummus with shredded veggies (carrots, bell peppers, cucumbers)
• cucumber, cream cheese, and dill
• brie with sliced apples or pears
• fresh mozzarella with roasted red peppers, pesto, or sun-dried tomatoes
• Tomato Sandwich with Basil Mayonnaise
• Egg Salad with Radishes and Scallions
  

Meat Sandwiches:

• roast beef, cheddar, dill mustard
• chicken or turkey, mayonnaise mixed with dill and onion/garlic powder
• salami, pickles, cream cheese or mustard
• Cuban (roast pork, ham, mustard, pickles)
• leftover steak with caramelized onions, blue cheese, and arugula

I cannot deal with daily sandwiches; I get sick of them.

I love pasta salad, however. It's easy to make a large pasta salad on the weekend or a weeknight, and you'll usually get 4-6 portions out of one big batch.


Pasta Salads:

• Chicken Gorgonzola Pasta Salad
• Pasta Salad with Tomatoes, Arugula, Pine Nuts, and Herbs
  
• Southwestern Chili-Mac Salad
• Cherry Chicken Pasta Salad
• tuna, sharp cheddar cheese chunks, celery, mayonnaise, mustard, dill, garlic powder (pictured)

Rice/Grain/Bread Salads:

• Ham and Cheese on Rye Bread Salad
• Quinoa with Black Beans and Cilantro
• Basmati Rice Salad with Cauliflower and Potatoes
• Chicken, Rice, and Black Bean Salad
  

Other Salads:

• Apple Celery En Bleu
• Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
  

Snacks:

• homemade hummus (including varieties like Taco Hummus or Black Bean Hummus) with veggies and/or pita
• hardboiled eggs
• roasted unsalted almonds
• cucumber with cream cheese
• celery sticks with peanut butter and raisins
• string cheese
• wasabi peas
  

If you have a microwave at work, you may want to check out some soup recipes, too!

What are your favorite bring-your-own lunches and snacks? I am always looking for new ideas!

Liptauer Cheese

Inspiration:
The Amazing Race's pit stop in Austria, and a recipe from Nigella Lawson.

I think this recipe, seen on Sherry's blog, was one of the first five recipes I "starred" when I started reading food blogs. (Sadly, Sherry passed away in July, 2008.)

I was thinking I'd make it for book club, but I never got around to it. When researching Austrian recipes, I saw Liptauer cheese referenced and knew it was finally time.


Ingredients:

• 18 ounces cream cheese
  
• 2-1/4 cups cottage cheese
  
• 4-5 tablespoons capers
  
• 8 cornichons, chopped
  
• 3 teaspoons paprika
  
• Pinch of salt
  
• Good grating of black pepper
  
• 2 teaspoons caraway seeds
  
• 2 teaspoons French mustard

• 1-quart mold or bowl

For drizzling over:

• 1-2 tablespoons flavorless vegetable oil
  
• Fat pinch of paprika
  
  

Instructions:

1. Beat the two cheeses together until they are smooth, and then add all the other ingredients. Mix everything together well, and then turn into a small bowl with a capacity of approximately 1 quart, lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
   

2. When it has become cold enough to turn out—a few hours should do it—unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it the other way out and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze, made by mixing the oil with a pinch of paprika.

3. Serve this with bread or poppy-seed-sprinkled bagels, gherkins, and, if you like, some chopped red onions.

Notes: I was surprised by how much I enjoyed this recipe, and Tim enjoyed the leftovers! I used Penzey's Hungarian Half-Sharp Paprika, and it gave the spread a little kick.


Tim's Rating: 9.5/10
Liz's Rating: 9/10

Rösti

Inspiration:
The Amazing Race 14's first pit stop: Switzerland!

When looking for a Swiss recipe, I considered fondue, Älplermagronen, and Rösti. Since we recently had a fondue party (using this recipe), I decided to skip fondue. When my mother decided to grill steaks for dinner, I decided to go with the Rösti as it would be a good side dish.

My recipe was adapted from one found on The Food Network's website. My friend Lindsay, who lived in Switzerland last summer, told me that my ingredient list seemed authentic.


Ingredients:

• 6 large baking potatoes
• 1 tablespoon salt
• 3 1/2 ounces smoked bacon, thinly sliced vertically
• 3 1/2 ounces onion, diced
• 1 sprig thyme
• 3 1/2 ounces mushrooms, diced
• 2 tablespoons oil
• 2 ounces butter
• 6 slices Gruyere

Instructions:

1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.

2. In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.

3. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.

4. Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

Recipe Note: We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.

My Notes: I would first like to note that I am not happy with this photo. However I realize this is a food blog, not a photography blog, and while I would prefer to give you appetizing photos, the point is to share recipes. :)

As I am on vacation visiting family, I didn't want to boil and shred potatoes. I skipped the first step by substituting a package of Simply Potatoes. I purchased sliced smoked Gruyere as that is what was available at the local grocery. I had some problems frying the potatoes as my mother has a flat top stove, and I am used to gas. I think they would have turned out a little better if I prepared them in my own kitchen. However, they were still good. (Of course they were, there is bacon involved!)

Vegetarian Option: These would be almost as tasty without the bacon.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: I don't want to spoil the locations for those who would like to be surprised, but if you want to see the season 14 map, click here.