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Category Archives: Recipe Reviews

Recommendations for Sanibel Island…and Beach-Side Musings

The salty, gritty scent of the gulf rolling onto crushed shell-bone and white sand… Clear, cerulean skies and hot sun… And, predictably, my favorite part: late, sun-kissed dinners teeming with fresh seafood, warm bread, and goldfish garnered salads. 

I grew up coming to Sanibel as a child, and this week my husband Padraic and I spent a week there with my parents and one of my brothers. I’m not the best at relaxing on vacations — trust me, I spent much of the week in the condo in front of my computer, planning lessons, grading papers, and researching summer professional development opportunities. Any “color” I got is the product of Jergens Natural Glow. (Minus my two lobster red feet.) But as I get ready to board the plane back to my real life, I find myself eager to reminisce.

I talk about writing quite a bit on this site, and so it bears mentioning that I always associate my childhood Sanibel trips with writing and journaling and reflecting. And the book, Gift from the Sea by Anne Morrow Lindbergh, given to me by my mother. There’s something about the pull and tug of the ocean that as a child/adolescent, called out my inner longings, surfaced my frustrations and fears, and got me in my feelings, in a broody, contemplative state that couldn’t have less to do with building an ambitious sand castle or getting a killer tan.

I also associate Sanibel with my mom, Jeanie. This is the only annual vacation she and my dad really allow themselves, and she always seems to take a bit of the island with her, sharing its breezy, pastel, wholesome elegance. Large bleached shells fill glass vases in their home, shell Christmas ornaments adorn their Christmas tree, and there’s even a Sanibel perfume that instantly makes me picture my mom’s master bath in her home in Saint Louis. 

But enough nostalgia…

This week Padraic and I indulged in daily yoga classes at Sanibel Pilates and Yoga including Vinyasa, Hatha, Aerial, and a Pilates class for good measure. If you have a fairly advanced practice, the classes feel pretty light, but it’s a beautiful studio with warm and inviting instructors. Other than yoga, we did a lot of walking on the beach… eyeing a few brazen dolphins swimming close to shore.

My parents have it down when it comes to the Sanibel restaurant scene, so allow me to tell you what I ate all week. Interested? Good. 

So night one was The Timbers: a bustling, family-friendly joint with a great seafood market to boot. They serve goldfish instead of croutons in their simple house salad, which is the kind of thing that wins me over to a place. I had a hankering for crunchy fried shrimp that night, which was a treat, but I have to say, what impressed me most was the roasted vegetable medley of zucchini, carrot, and broccoli — buttery and super satisfying. 

Night two was The Green Flash, located on Captiva Island. This place is a local favorite, and they don’t take reservations. I opted for turf — a steak with grilled polenta and sautéed spinach. The meal was solid, but the best part of the experience was the sunset ocean view and the service — our waiter was a robust Russian dude with a “professional waiter” aura. (I think in my next life I want to come back as tattooed waitress who provides kickass service and never needs to write anything down). 

More yoga… More walking… More furious typing on a computer… 

Our third night in Sanibel was very special. Padraic’s cousin and his family live in Naples, so we made a trip to their house, after perusing a few art galleries and walking through Naples’s historic downtown (mighty hoity toity for my taste…) Steven and Laura are both architects (in business together), and Laura is a phenomenal cook. She served us a spinach salad with jicama, diced apples, orange slices, and a cilantro/lime/olive oil dressing, followed by cheesy chicken enchiladas and refried beans… then homemade flan for dessert. 

More yoga… More walking… 

Sweet Melissa’s was night four. Easily the best meal I’ve had all year, and possibly one of the best meals of my life. This place does take reservations — if you’re ever in Sanibel, make a reservation! 

The family split salads:

Here’s my personal favorite: big chunks of tomato and watermelon drizzled with basil infused olive oil and garnished with a generous square of feta, a large cornmeal crouton, and a few olives:

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Here’s a head of grilled romaine lettuce sprinkled with Parmesan cheese and Caesar dressing:

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And here’s a goat cheese and beet get-up:

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Three of us got the same entree: sautéed scallops and chunks of pork belly served over a buttery sweet potato sauce. Holy crap. Who would have thought that pig and shellfish got along so nicely on top of a yam? 

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Finally, last night, I rolled up my sleeves and did a little cooking to thank my parents for all the indulgent meals… with another indulgent meal…   Brown butter scallops, Parmesan risotto, and sautéed kale.

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A few notes on this recipe: 

  • The recipe title is a little misleading — the scallops aren’t actually cooked in brown butter; they’re sautéed in olive oil and then drizzled with some butter that’s been browned in a saucepan. 
  • You probably know this, but to get a nice sear on the scallops, pat them DRY. 
  • The risotto doesn’t call for any salt — the many ladles of chicken broth and pile of Parmesan cheese does the trick. That’s one reason I think this particular recipe for risotto is a good basic, bottom line risotto recipe to have in your repertoire, whenever you’re serving risotto as a side starch and not a main course. The instructions are simple and the result is scrumptious.
  • You probably know this, too, but when you’re sautéing kale or spinach in olive oil and you want it to cook down faster, add a splash of water… Helps soften and moisten the greens without making them oily. If I were at home, I would have added some red pepper flakes.
  • The whole plate is just crying out for a squeeze of lemon — I don’t know why the original recipe doesn’t mention lemons, for the love of God! 
  • Oh — one more thing — I seared all the scallops — large and small — for four minutes on each side. This worked out pretty well for me.

Okay… Home we go… Back to dead carrot fingers :/ I feel blessed, bloated, quite a bit spoiled, and totally overwhelmed by everything I have to do before Monday. Namaste. 

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Easy Cooked Carrot Recipes

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When a student told me that my tupperware container of balsamic roasted baby carrots looked like dead fingers, it was exactly what I needed to stop forcing forkfuls of the overwhelmingly sour, otherwise flavorless “fingers” down my gob.

We wasted a few more minutes of my plan time and his brief break from in-school-suspension talking about why he didn’t eat cooked vegetables, and then I made a trip to the vending machine. I think I ended up with a Kit Kat. 

I’m a big fan of Cristina Ferrare’s cookbook, Big Bowl of Love, but I’m not crazy about her penchant for drizzling roasted vegetables with reduced balsamic vinegar. Maybe I’m doing it wrong? You tell me. Not reducing the vinegar enough to sweeten it? Dumping instead of drizzling? Seriously, I want to be classy and drizzle a balsamic vinegar reduction over my vegetables… But the dead carrot finger experiment was off putting. 

Anyway, I can go through cooked vegetables like candy because they taste so sweet and buttery after cooking. Here is Ferrare’s cooking method, minus the balsamic glaze: 

Blistered Baby Carrots

  • Heat a LARGE frying pan over medium high heat. 
  • Scoop out a sizable chunk of ghee (clarified butter — it doesn’t burn at higher temperatures) and swirl to coat the pan. 
  • Shake in the whole bag of baby carrots and season generously with salt and pepper. Make sure all the carrots are lightly coated in butter. Add more butter if necessary 🙂 
  • Cook until the carrots get a little char on them, and feel crisp-tender. 
  • Chop some fresh dill and sprinkle on top. 

Bonus: this recipe is Whole30 compliant! 

Speaking of kid-friendlier toppings for roasted vegetables that I can fully endorse, my new “jam” (a parent kept using that word during conferences about her daughter’s interests, it’s on my mind :)) is a sprinkling of Parmesan cheese.

These Parmesan roasted carrots are as lip-smacking to me as French fries. (I recommend halving the bigger carrots.) Roasting a large bag of large carrots whole feels refreshingly resourceful to me — bags of large carrots often linger in my vegetable drawer, and the good thing about roasting vegetables, ahem, is that you can work with the slightly shriveled, spotted stuff. The Parmesan precludes these from Whole30 compliance, but it’s a wholesome cheat… Just a sprinkle 🙂 

Next I want to try Parmesan on zucchini wedges. 

Meanwhile, I’m on the hunt for a low calorie veggie dip that isn’t mustard and isn’t guacamole… Any tips??

On Writing, Raw and Slow-roasted

star5112 Balancing or falling? CC BY-SA 2.0

A couple months ago, I met with a writer friend of mine for some advice about re-stepping into the freelance world. “I wouldn’t blog,” he said, in the form of a question mark, after a brief hesitation. I was asking him about the dilemma I encountered freelancing a couple years ago:

On the one hand, your blog tends to get the bottom pile, backlog version of your best ideas, which are saved for (potential) paid publication; on the other hand, after querying and researching and syncing your words with whatever brand you’re lucky enough to land that month/day/week, it’s like coming up for air to write whatever the hell you please for friends, or at least, friendly, generous readers who have formed a little community around your site.

On the one hand, blogging is something of a distraction from bigger projects that involve more risk and revision, requiring more gestation to discover what they actually are — I’m thinking of the collection of short stories I’ve decided to start for which this blog post, in part, is a thinly veiled form of procrastination.

Then again, there’s something life-giving and soul-soothing, and less narcissistic than Facebook, I think, about being able to scroll through your past reflections when you’re feeling down or disillusioned. In its simplest form, a blog is a record of experiences — like all writing, a confirmation that this “one wild, precious life” of which the poet Mary Oliver speaks is being lived with a measure of meaning.

If you’re still reading, thanks for putting up with all this navel-gazing about blogs. It’s part of a larger conversation I’m having with fellow teachers/writers about the role we want writing to have in our lives. I think it’s a conversation about focus, and meaning. It’s a conversation I find myself having with my husband, too, about where he wants to go with his passions for Irish fiddle and writing poetry, and what does it mean exactly to develop your passion? As I explained to my colleague at the brunch I blogged about last week, I’m realizing that freelancing for magazines here and there is edifying (hah) and fulfilling, in its own way, and I plan to continue that, but I’m finding that I crave a bigger project, one that’s born out of a desire to write for writing’s sake, whether or not the writing is published or paid for.

Which brings me to roasted vegetables… One of my struggles with the Paleo lifestyle is the same struggle I speak of with writing… This need for immediate gratification, and this reluctance to put in the damn time for something that is primarily created for, and consumed by…yourself. If blogs are raw carrots in the food universe, then surely my student Kumari’s manuscript — a fantasy novel about wolves that she has been writing for four years that her English teacher (ahem) encouraged her to revise (with my help, ahem) for another year before she submits it to a literary agent — is balsamic roasted sweet potatoes and Brussels sprouts. Meanwhile, my husband’s book-length files of poetry and extended essay on the meaning of organized religion is more green beans with onions, mushrooms, and peppers than ants on a log.

I write this to encourage myself, and any readers that I may have (hello! thank you for reading!) to take it slow, and pursue any passion project — with the patience and pureness of heart that passion requires.

Today I had the privilege of observing my students participate in a workshop by Antony John, a young adult novelist who happens to be a parent at the school where I teach. We are at the beginning of our short story unit, and I told my students I would write a short story with them. The two short stories I am in the process of writing for my “collection” are semi-autobiographical and deal with rather personal, adult themes, so I needed to start from scratch. Inspired by an article in the Feb 13 & 20 New Yorker called “Valley Cats: Are L.A’s Mountain Lions Dangerous Predators or Celebrity Guests?” I thought I’d put myself in the position of lion P-45, who has a cult following of sorts but keeps eating people’s pets.

To generate this idea, I, along with my students, all shared our favorite of 10 conflict-crisis-resolution formulas, but today Antony John steered us in a better direction: focus on character first. Events are secondary. (On Tuesday we’ll be drafting character sheets.)

When my student Sophia asked how to get unstuck when you’ve started a short story but don’t know how to finish it, Mr. John returned to the idea of character and embodying them like an actor to figure out what they would do. Also, he pointed out that that we often start short stories with an opening scene in mind, and figuring out the plot, aka, getting unstuck, involves working backwards: what events led to this opening scene?

Before the students came back from lunch, Mr. John and I had a brief conversation about the challenges of setting parameters for story writing versus poetry. I’m no more an amateur short story writer than I am an amateur poet, but I find short stories a lot harder to teach than poetry. He mentioned that his visit to last semester’s classes occurred two weeks before the election, and now, in the Trump universe, he’s been reflecting on the broad value of storytelling as a form of empathy. In that vein, he encouraged my students to draw on what they know, but to veer from the autobiographical and create composite characters.

This emphasis on empathy, and its heightened virtue in our narrowing, fear-mongering political climate, helps me justify the next few hours I’m about to spend on this Friday evening writing for writing’s sake, working on a character I’ve decided to call “Cora” who’s grappling with having children (or not) in a different way than I am, though I’m drawing on my own struggles. I’m going to let myself love on this unpaid, unpublished writing project with the same attention I gave to these green beans and brussels sprouts a few weeks ago:

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Green Beans with Onions, Mushrooms, and Peppers
Adapted from The Whole30 Cookbook

Ingredients

  • 1/2 cup white or yellow onion
  • 1/2 cup mushrooms (any variety)
  • 1/2 red bell pepper
  • 1 lb green beans
  • Salt and pepper
  • Ghee, or clarified butter

Instructions

  • Thinly slice the onion. Thinly slice the mushrooms. Cut the bell pepper into thin strips.
  • Fill a large bowl with ice and cold water. Place the ice bath in the fridge.
  • Salt some water and bring it to a boil. Blanch the green beans in the salted water for 20 seconds. Drain them and immediately plunge the beans into the ice bath.
  • Heat some ghee (clarified butter) in a large skillet over medium-high heat, and swirl to coat. Once the fat is hot, add the sliced onions, and cook until translucent.
  • Add the mushrooms, and cook, stirring, until they begin to soften.
  • Add the peppers and cook until both mushrooms and peppers have softened to your liking.
  • Turn the heat to high, and add the green beans. Toss and stir the pan, cooking the green beans with the other vegetables for a few minutes longer.
  • Season the mixture to your liking with salt and pepper.

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Balsamic Roasted Sweet Potatoes and Brussels Sprouts
Adapted from The Whole30 Cookbook

Ingredients

  • 1 cup balsamic vinegar
  • 1 sweet potato
  • 1/2 lb Brussels sprouts
  • 1/2 red onion
  • 3 cloves garlic
  • Ghee, or clarified butter
  • Salt and pepper

Instructions

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Boil the vinegar and then reduce to a simmer — you want it to be reduced by about half, 20 to 30 minutes. Meanwhile, peel and chop your sweet potato, slice your red onion, mince your garlic, and trim and halve your Brussels sprouts. Then mix the chopped sweet potato with some melted ghee in a bowl. Spread it on the lined baking sheet.
  • Add some ghee to a large skillet over medium-high heat. Swirl to coat the pan. When the fat is hot, add the Brussels sprouts and cook for a few minutes, allowing them to brown. Add the onion and the garlic for about a minute. Season the mixture with salt and pepper.
  • And the sautéed veggies to the sheet pan of sweet potatoes and spread everything out in an even layer. Roast for about 15 to 18 minutes, until the sweet potatoes and sprouts are tender.
  • Drizzle the pan of roasted veggies with the balsamic reduction.

Winter Brunch Menu

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Last summer I posted quite a bit about my experiment with the Whole30, a nutritional plan that is similar to Paleo: you’re supposed to eat mostly meat, vegetables, and healthy fats, along with some small servings of fruit. The idea is to drastically reduce your intake of sugar, only consuming sugar in its natural form (fruit). I got really enthusiastic about

eating the veggies

and

flank steak suppers

and

chicken with coconut curry

and I could go on… and maybe I will: since resolving to go back to a more Paleo-centered lifestyle a few weeks ago, I’ve dabbled more in tasty ways to make green beans and brussels sprouts, and I’ve fine-tuned my go-to-guac recipe. The results were pretty lip-smacking, so stay tuned for another Eating the Veggies post.

I did, vow, however, that when I entertain, I am allowing myself to create all the sugar and carb-laden concoctions I want. Aside from the joy of eating that stuff, it’s so much fun to cook! So here’s a winter brunch menu that I’ve put together for a few dear colleagues tomorrow on our day off:

  1. Baked Eggs with Tomatoes, Mozzarella & Oregano, from School Night
  2. Baked Parmesan Hash Browns
  3. Roasted Pear and Chocolate Chunk Scones
  4. Winter Fruit Salad with Lemon Poppy Seed Dressing

Pantry Items Needed
(In order of each recipe)

  • Olive oil
  • 28 oz crushed or diced tomatoes
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Unsalted butter
  • Baking spray
  • Vegetable Oil
  • Honey
  • Parchment paper

Grocery List
(In order of grocery store layout)

  • Yellow onion
  • Garlic
  • A bundle of scallions
  • Fresh oregano (or another fresh herb of your choice)
  • 3 firm pears
  • Bag of clementines
  • 4 Honeycrisp apples
  • 4 kiwis
  • 4 bananas
  • 3 large lemons
  • Pomegranate
  • Heavy cream
  • 1/4 lb fresh mozzarella
  • 1/2 cup grated Parm
  • A dozen eggs
  • Frozen hash brown potatoes — Simply Potato recommended
  • Chocolate chips
  • Poppy seeds

Mix the Roasted Pear and Chocolate Chunk Scones and the lemon poppy seed dressing a day head.

I make smaller scones using this pan from King Arthur Flour. I find that this pan results in really fresh, moist tasting scones.

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Instructions, Scones

  • Generously spray your scone pan with baking spray. Preheat the oven to 375 degrees F.
  • Cut 6 T. of unsalted butter into small pieces and place in the freezer. Place 1/4 cup heavy cream in the refrigerator. Bring eggs to room temperature.
  • Peal and core pears. If you’re making smaller scones, like me, dice them instead of cutting them into chunks.
  •  Roast the pears for 20 minutes, until they are dry and slightly browned.
  • Slide the roasted pears onto a plate and place in the refrigerator to cool down to lukewarm. Turn the oven off.
  • In an electric mixer fitted with the paddle attachment, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 cup sugar and 1/2 teaspoon salt together.
  • Add the cooled pear, diced butter, heavy cream and 1 egg to the dry ingredients. Mix on low speed until the dough comes together.
  • Add 1/4 cup chocolate chips and mix for a few more seconds.
  • Press the dough into the well-buttered pan.
  • In a small bowl, whisk one egg with 1 teaspoon water and a pinch of salt. Brush the tops of the scones with the eggwash. Then sprinkle them with 1 1/2 Tablespoons sugar.
  • Tightly cover the pan with foil and place in the freezer.

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Lemon Poppy Seed Dressing

  • Measure 3 T. fresh lemon juice and 3 T. granulated sugar into a bowl. Whisk together until the sugar is dissolved.
  • Slowly pour in 1/4 cup olive oil, 1/4 cup vegetable oil, and 3 T. honey until everything is blended thoroughly.
  • Mix in 2 teaspoons poppy seeds. 
  • Transfer to this convenient salad dressing bottle and put it in the fridge.

Morning of…

  1. Bake the scones straight out of the freezer for 30 minutes at 375 degrees F. This is the time for large scones; I would check at the 15 minute mark to see if the smaller scones need less time to bake.
  2. While the scones are baking, prep the Baked Parmesan Hash Browns
  3. While the hash browns are baking, prep the baked eggs
  4. While the baked eggs are baking, prep the fruit salad

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Instructions, Hash Browns

  • Spray a muffin tin with baking spray.
  • Squeeze the frozen hash browns with paper towels to make sure they’ll get super crispy.
  • In a large bowl, mix the bag of dried hash browns, 4-5 sliced green onions, 1/2 cup grated Parmesan cheese, 1 teaspoon Kosher salt, 1/2 teaspoon pepper, and 2 T. olive oil.
  • Spoon the mixture into the muffin cups and bake 45-60 minutes at 400 degrees F. until crispy.

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Instructions, Baked Eggs
(Serves Four)

  • Chop 1/2 the onion and mince 2 cloves of garlic. Open your can(s) of tomatoes.
  • Bring 8 eggs and 1/4 cup heavy cream out to room temperature.
  • Chop the mozzarella into 1/2-inch pieces.
  • Roughly chop the fresh oregano into 1/4 cup.
  • Set a saucepan over medium-high heat and add 2 T. olive oil. Let the olive oil warm up.
  • Add 1/2 small yellow onion and sauté until translucent. This may take about 5 minutes.
  • Add 2 cloves minced garlic and sauté until soft, about 2 minutes.
  • Stir in 28 oz diced or crushed tomatoes, season with salt and pepper, and bring to a boil.
  • Once boiling, reduce the heat to low, and simmer about 15 minutes until the  mixture is thickened.
  • Season to taste and set aside to cool.
  • Place four large ramekins (the cookbook specifies 4 1/2 inch ramekins) on a baking sheet.
  • Spoon 5 T. of the tomato sauce and 1 T. of heavy cream into each ramekin. Top with the mozzarella and the oregano, dividing them evenly.
  • Once the hash browns are done cooking, break two eggs into each ramekin and season with salt and pepper.
  • Bake about 15 minutes in a 350 degree F oven — you want the egg whites to be opaque and the yokes set, but still runny in the middle. The eggs will keep cooking a little after you take them out of the oven.
  • Let cool slightly.

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Instructions, Fruit Salad

  • Peel and segment 8 clementines
  • Chop 4 apples
  • Peel and dice 4 kiwis
  • Peel and dice 4 bananas
  • Cut pomegranate arils out of large pomegranate
  • Combine in a large bowl and top with dressing

Enjoy! Here’s to brunching on your day off.

 

 

Flank Steak, Mushroom, Arugula Pasta

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My favorite thing about being finished with the Whole30 is being able to cook in bulk, a few times a week, instead of an ongoing rotation of chopping and dishwashing. So far what that’s meant for me and my husband Padraic has been pasta salads full of veggies and protein. Tonight I tried a recipe from Giada De Laurentiis’s Everyday Pasta that’s a real keeper. Tasty, filling, healthy… Here it is, adapted by yours truly:

Flank Steak Pasta

  • Mince 1 large clove garlic and mix it with 1 teaspoon Herbes de Provence. 
  • Sprinkle this mixture on both sides of 1 lb flank steak and let the steak sit at room temp while you prep the rest of the ingredients.
  • Chop a bunch of arugula into 2 cups. 
  • Chop 1 lb of mushrooms into small pieces. (Clean mushrooms with a damp paper towel — if you rinse them under running water they’ll become rubbery).
  • Whisk together 1/4 cup balsamic vinegar, 2 tablespoons Dijon mustard, 1/2 cup julienned basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 3/4 cup olive oil. Set aside.
  • Slice the flank steak into 1/2-inch slices. 
  • Coat a large skillet with olive oil and warm over medium heat.
  • Cook several slices of flank steak at a time, about 4 min on each side. 
  • Bring salted water to a boil in a big pot.
  • Cook 1 lb penne pasta for about 9 minutes (al dente) and drain in a colander, reserving some of the pasta water in a bowl underneath the colander.
  • Add some more olive oil to the skillet, add the mushroom pieces, sprinkle with salt, and cook for 4-5 minutes. 
  • Meanwhile, cut the flank steak strips into bite-sized pieces.
  • Dump the cooked pasta into a large bowl. Add the arugula, the cooked mushrooms, the steak pieces, the dressing, and a generous pour of the pasta water. Mix thoroughly with a spatula.

Enjoy!

 

Eating The Veggies: Two More Recipes

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Green beans aren’t my favorite vegetable, so I’m always grateful when I find a recipe that makes them more flavorful. This Ina Garten recipe combining chunks of red onion and colored bell peppers with the beans manages that, as does the following recipe adapted from the Whole30 cookbook. In Eating The Veggies I posted a few too many potato recipes, in my opinion, so here’s some good ole green stuff:

Green Beans with Onions, Mushrooms, and Peppers

  • Heat a large pot with water and 2 tablespoons Kosher salt over high heat. Meanwhile, prepare an ice water bath in a large bowl and stick it in the fridge to keep it cool.
  • Once the water boils, blanche 1 pound green beans for 20 seconds, then immediately plunge them into the ice water bath for about 1 minute, and then drain in a colander.
  • Heat some cooking fat in a large skillet over medium-high heat — I used a combination ghee butter and olive oil (disclaimer — cooking with olive oil is technically against the Whole30. Oh well.) Fill the skillet with 1/2 to 1 onion, red or yellow, sliced into thick rings. Let the onions soften and become translucent, maybe caramelize a little.
  • Add 8 oz sliced mushrooms and start to soften them, adding more olive oil if necessary.
  • As the mushrooms continue to soften, add 1 red bell pepper, sliced into thin strips and let it soften with the mushrooms.
  • Add the green beans to the skillet for a few seconds and season to taste with salt and pepper. 

Oh, and this celery salad

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Eating The Veggies

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As I mentioned in Chicken with Coconut Curry, I’ve been more or less on the Whole30  for the past 21 days. I’m still putting off the post when I explain my take-aways from the book It Starts With Food and the documentary Fed Up. It’s just easier and less overwhelming to share my favorite recipes with you.

But first…

On Day 21, let me say this… one of my cheats is that I’ve weighed myself regularly on my Whole30. I’ve only lost 3.5 pounds across 3 weeks. I lost all of it the first week and then plateaued. This majorly underwhelms me. It disappoints me. It discourages me. But Whole30 emphasizes “Non Scale Victories,” and I’ve experienced many of these: Increased energy. An increased feeling of control over food, that I’m not merely subject to my sugar or junk food cravings. Feeling better in my clothes. Less inflammation — my wedding ring slips off easy when I take a shower or wash the dishes or sink my hands into yet another bowl of ground meat, because lord knows, we’re eating a lot of it… The pleasure and discipline of cooking a lot, and cooking clean… The pleasure of a “clean full” feeling… The pleasure that comes from shopping the perimeter of the grocery store and presenting your checker with piles of produce… Which helps with the evolving notion that I am not only “trying to healthy,” but in fact, I am a “healthy eater,” that healthy eating habits aren’t just something I do, but in theory, a growing part of my identity, a concept that Melissa Hartwig shares in this fascinating video about how her struggles with drug addiction have helped shape the outlook that defines the Whole30. Enjoying how sweet fruit tastes…

So it’s been… productive. On the flip side, my husband, who actually needs to gain  weight, has effortlessly shed five pounds, even though he eats an extra helping of white potatoes every meal. So I’m wondering if this is the healthiest thing for him…

Bringing it back to the veggies… Here are a few veggie recipes that I will definitely keep making post-Whole30 because they are delish and doable. I hope you will give all of these recipes a try:

Roasted Onions & Cauliflower

  • To make this Whole30 compliant, I omitted the Parmesan cheese and substituted ghee butter for olive oil (which I would probably still do, post Whole30, because of butter’s rich flavor. If you use butter to flavor the veggies, I don’t really think you need the cheese).

Roasted Sweet Potatoes

  • Again, substitute ghee for olive oil if you want. I also recommend washing the sweet potatoes but not peeling them. I think they get a little crispier that way. These are especially delicious when dipped in some Dijon mustard.

Padraic’s Potatoes

  • Cube some Yukon gold potatoes.
  • Boil the bite-sized cubes for 10 minutes.
  • Roast with some cooking fat, salt, pepper and fresh or dried herbs of your choice for 40 minutes at 400 degrees Fahrenheit.
  • Fluffy on the inside, crispy on the outside 🙂

Vegetable Hash, School Night

  • Add some cooking fat to a frying pan over medium high heat.
  • Let 1 yellow onion, chopped and 1 lb Yukon gold potatoes, cubed into bite-sized pieces sauté until the potatoes are golden brown and soft, about 12 minutes.
  • Add 2 cloves garlic, minced and cook about 2 minutes longer.
  • Transfer the contents of the frying pan to a bowl.
  • Do not wipe the pan clean; add more cooking fat. Over medium-high heat, cook 1/2 lb mushrooms, seasoned with salt and pepper. This takes about 4 minutes — you want the mushrooms to be soft and deep in color. Transfer the cooked mushrooms to the same bowl with the other ingredients.
  • Again, do not wipe the pan clean; add some more cooking fat and add 2 zucchini, cut into 1/2-inch pieces and 1 red bell pepper, cut into 1/2-inch pieces. Season with salt and pepper. This takes about 4 minutes — you want the vegetables to soften. Add this batch to the bowl-in-waiting and season with 3 tablespoons fresh thyme and a little extra salt and pepper.

 

 

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