Meatless Monday: Pea-lafel

Last week, WCM was down to the dregs in the pantry - I had reached the point when all that was laying around was rice, peanut butter, and tuna (well, and loads of frozen oatmeal banana chocolate chip cookie dough and 5 kinds of homemade ice cream). A dinner this makes not. AND I had zero time to shop. My weekly menu went something like this:


Monday night - take out Thai
Tuesday night - tacos from my local taqueria and a bottle of chardonnay from the corner store.
Wednesday night - I don't remember, but vaguely recall the last bits of three different kinds of pasta mixed together with some butter and a can of black beans....and the rest of that bottle of chardonnay.
Thursday and Friday - who knows.

So last night, I fiiiinally got to menu plan and grocery shop. I felt quite relieved that I would spend the rest of the week eating "real" food. One of the things at the top of my list - pealafel! Pealafel is the invention of the beautiful and spunky Aarti Sequeira. For anyone living under a rock, Aarti ran a blog for a long time and posted fabulous cooking videos. She then joined the cast of The Next Food Network Star. And she was AMAZING (she won)! The Muses were definitely backing Aarti during that competition - she is so real and radiant, and it seems as though she's the kind of person that would easily slip into your friend group and come over for brunch (which would be great because I bet she'd bring something delicious to brunch). Not only that, but she's brilliant when it comes to infusing Indian flavors into modern American food. Pea-lafel, for example. This dish is the same basic concept as falafel, except it is made with peas and edamame instead of chickpeas. So delicious and fresh! I love to load plain ole pita bread with pealafel, tomatoes, cucumbers and tatziki.

PS, Dear Food Network, this photo is awful. Common people, really. The whole point of your company is to make food appetizing. 

Pealafel - recipe loosely based off of Aarti's on Food Network


Ingredients:
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/4 tsp coriander seeds
1 cup frozen peas, thawed and drained
1 cup frozen edamame, thawed and drained
1 shallot, peeled and chop roughly
1 clove garlic, peeled
Handful of fresh mint leaves, plus another handful for yogurt sauce
Glug of extra virgin olive oil
Salt and pepper
Squirt of horseradish sauce (optional)
1/4 cup besan (chickpea flour; regular flour is a fine substitute)
Canola oil for frying
1 cup plain yogurt

Directions:
In small skillet, toast the fenugreek, fennel and coriander seeds for a couple of minutes until they’re fragrant and slightly darker. Don’t walk away from the pan! They’ll burn! Remove from pan into a small bowl and allow to cool. Meanwhile, make yogurt sauce: Mix yogurt with finely chopped mint leaves and a generous pinch of salt. Chill in the fridge. Throw seeds into a coffee/spice grinder and powder.

Throw peas, spices, shallot, garlic, mint, extra virgin olive oil, salt into a food processor. Whizz it up, and if it isn’t grinding well, then pour up to 1/4 cup of water and puree until smooth. It won’t get completely smooth, because of the edamame, but process until as smooth as possible.
Scrape into a big bowl. Add horseradish sauce (optional) and flour. Mix.


Pour enough oil into a nonstick skillet so that it’s 1/8″ thick. Heat over medium heat until shimmering. Meanwhile, shape mixture into a small pattie in your hands, then gently drop into oil. Fry until the bottom is dark caramel brown (about 2 minutes), then carefully flip over. Brown other side, then remove from the pan and drain on paper towel-lined plate.


Serve in a pita bread pocket with some fresh veggies and a spoonful of the yogurt sauce.

Caramel: on the rocks with salt

Ok, maybe you don't want your caramel on the rocks but you do want it on ice cream, drizzled on cookies, or even on pretzels (Lisa!) and you certainly want it with salt. A co-worker of ECM asked this morning where she could buy high quality caramels to melt down and schmear on cookies (yum!). But why buy when you can make?! Well, I guess because buying is easier but you are talking to WCM who has been pegged as the "Made It Myself!" Foodie (this description is an uncomfortably accurate depiction of real life events in this girl's SF kitchen).

In any case, the Muses conferred over email about our caramel making strategies.

ECM likes the wet method described in this Cooking Channel recipe. WCM prefers the dry method illustrated by David Lebovitz. They are the same basic concept except one doesn't have water. Even if you go with the wet method, check out David's troubleshooting and tips. Thank you David Lebovitz, we bow to your genius.

Aunt Brenda - Food Muse for a Sick Day

Yours truly (the West Coast Muse) is working from home today since I'm feeling under the weather. All I can (day)dream about though - is soup. Nice hot soup. Since I am "cold sick" not "icky stomach" sick, I am really yearning for a filling, soul-satisfying soup, too.

When I was in college (at Florida State, woop woop!), I spent my first year in Tallahassee living with my Aunt Brenda, her awesome husband Roger (who lovingly teases me to no end), and their twin boys. Brenda and I loved to cook. I'll be honest: there were occasional weeknights on which we could be found scarfing down cans of Spaghetti Os. It's true. But she and I both really loved to entertain and cook for a crowd. ... and crowds were frequent at Brenda's. She and I would cook from the stash of well-worn copies of Gourmet and Bon Appetit that collected high on a kitchen shelf.

Also during my first year at school when I was living with Roger and Brenda, she was diagnosed with breast cancer and for the next five years fought like a damned champion. Funny bit of info for you ladies: after her double mastectomy and reconstructive surgery, she was elated that her bra cup size increased from an A to a C. She also loved to brag about her absence of the monthly "blessing" because the chemo caused her to go into early menopause. I very specifically remember her saying, "I should have gotten breast cancer years ago!" I adore my memories of Brenda, how she fought, how she cooked, and her sense of humor.

The last time I was able to talk to Brenda was at my grandparents house when she called from Florida on Thanksgiving day. I had just gotten engaged and I remember asking if her twin boys would be ring bearers in the wedding (the three of us had talked about this extensively while I was living with them ;). Sadly, a month later my favorite aunt, who had become more like a best friend, passed away. Just a few short months later I received a wedding gift from Uncle Roger: a complete collection of all the stock pots one could ever possibly need. The card attached to the package said that my newly-acquired, fully-stocked kitchen was from Aunt Brenda, too.

The following soup recipe is one that Brenda and I loved to make together. In a bit, if I feel up to it, I think I'll make a trip to the grocery store, snatch up some ground turkey, pull out one of my stock pots from Brenda, and make a hot pot of turkey meatball soup. Soul-satisfying, indeed!

Escarole and Orzo Soup with Turkey Parmesan Meatballs
via Epicurious





















1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper

8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)

For the meatballs...whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)

Ladle soup into bowls and serve.  Also, I really seem to remember this tasting lemon-y when Brenda and I made it. So I would top each bowl with a squirt of fresh lemon juice.

[belated] Meatless Monday: Vegetarian Tortilla Soup

The East Coast Muse was a bit preoccupied yesterday, and it's only now, Tuesday morning East Coast time, that the Meatless Monday post is being delivered to you. To be fair, it's not everyday one gets to find out the gender of their first child (for those who care - it's a boy!) But it's Tuesday now, and back to work.

This week's Meatless Monday post can be prepared vegan, should you skip adding shredded Mexican cheese and sour cream as garnish in the last step. This recipe is adapted from EatingWell.com - the original recipe called for some hard-to-find Mexican specialty ingredients, and we're all about making vegetarian/vegan cooking accessible to even the busiest singles and most harried mom's out there (let's be honest: negro pasilla and sprig epazote aren't just hanging out in your local grocery, unless you live in San Antonio - in which case, check out the original recipe and knock yourself out).

We hope you enjoy! ECM made this for her lunch co-op last week (post to come regarding this very fun new endeavour and its many benefits) and the ladies loved it - one even remarked that tofu and kale are not something she incorporates in her diet regularly (read: ever) and she gobbled it up and begged for the recipe.

Vegetarian Tortilla Soup
adapted from EatingWell.com

INGREDIENTS
1 15-ounce can diced fire-roasted tomatoes

2 tablespoons chipotle sauce

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

1 medium white onion, sliced 1/4 inch thick

4 cloves garlic, peeled

4 cups vegetable broth

4 cups water

1 14-ounce package extra-firm tofu

4 cups chopped kale leaves

½ to 1 teaspoon salt

1 ripe large avocado, cut into 1/4-inch cubes

2 cups roughly broken tortilla chips

3/4 cup shredded Mexican-style cheese (cheddar and Monterrey-jack mix)

Sour cream (optional)

1 large lime, cut into 6 wedges

HOW TO 

1. Place the can of tomatoes and their juice as well as the chipotle sauce into a blender. Blend well.
2. Heat 2 tablespoons of the olive oil in a Dutch oven over medium heat. Add the onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato-chipotle mixture. Blend until all ingredients are smooth.
3. Return the Dutch oven to medium heat. When hot, add the puree and stir almost constantly until the puree has thickened to the consistency of tomato paste, about 6-8 minutes. Add the vegetable broth and water, and bring to a boil, then adjust heat to maintain a simmer, leaving the pot uncovered.
4. Drain tofu, rinse and pat dry, then cut it into 1/2-inch cubes. Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown – this will take about 10 minutes total. Once the tofu cubes have become nice and golden on almost all sides, add to the soup and simmer for 30 minutes (again, uncovered).
5. Add the chopped kale to the soup and season with salt to taste, depending on your taste and the saltiness of the broth you used (I found that I needed about a teaspoon of salt – but be sure to add a little at a time and taste as you go). Stir the soup until the greens are wilted, about 3 minutes (you don’t want them mushy, just nice and tender).
6. Ladle the soup into soup bowls. Divide the avocado, tortilla chips, cheese, and sour cream (if using) among the bowls. Serve warm, with lime wedges.

Vegan Monday : Peanut Isareli Couscous stuffed Peppers

Good friends of the West Coast Muse are in the middle of a 30-day vegan challenge (how San Francisco of them!) Now, the WCM is a pretty serious meat-eater so when I made dinner plans with the aforementioned friends, a bit of panic pulsed through my body. Not only did I need to make a main course that was meatless but also eggless, milkless, and (gasp) cheeseless! Ok, deep breath. People existed and functioned before cheese was invented. Right? People survived prior to goat cheese, yes? yes.

So your WCM searched far and wide for a good vegan recipe but nothing really suited my fancy. So I made up this recipe. ::pause:: Now, I am a pastry chef...I bake things. I make up recipes all the time....for ice cream and cake and truffles. But I will be the first person to admit that when it comes to being inventive with savory dishes, my mind goes blank. I am a great cook if I have a recipe but I can't just create things. So the fact that I made up this recipe AND that it was delicious is momentous. Also, if you're squeamish about vegan eatin' you need to rest at ease because if you're favorite bacon-eater is calling the following recipe delicious, you need to trust, because I am not easily pleased. 

Peppers stuffed with Peanuty Israeli Couscous

When you are imagining this on your "mind's tongue", think pad-thai flavors. 

2 Tablespoons olive oil

3 cloves garlic, minced (or squished through a hand dandy garlic press)

Heat oil on medium heat in a large pot. Add garlic and cook for a few minutes being mindful to not let your garlic get too brown.

12 oz israeli couscous (easily found at TJs)

Add israeli couscous to the oil and garlic and cook, stirring frequently until the couscous are toasted. 

2 1/2 cups water or veg stock

3 Tablespoons soy sauce

1 Tablespoon siracha

Add the above three ingredients to the pot and bring to a boil. Reduce heat to a simmer and cover. Cook until your couscous are tender. 

1/4 cup peanut butter

1/4 cup oil

1/2 teaspoon cayenne

Mix the peanut butter and oil into the couscous until they are well-coated. 

6 small rainbow carrots, chopped

1 can garbanzo beans

Toss chopped carrots and beans into the cous cous and mix well. Add salt and pepper to taste.

Now let's stuff some peppers...Take 6 bell peppers (red, yellow, orange, whatev) slice them in half length-wise and gut them out from seeds and veins. Lay the peppers in two oiled baking dishes and load 'em up with the cous cous mixture. Drizzle a little bit more oil on top and pop 'em in the oven at 400 degrees for 45-60 minutes, until the peppers are tender. 

Top the cooked peppers with with chopped scallions and toasted peanuts. YUM!

Meatless Monday: Sloppy No's

Today's Meatless Monday post is an original recipe by the ECM's dear husband. With a craving for sloppy joe's and a penchant for eating well this time of year, what's a man to do but make a few substitutions? I must say, I'm pretty proud of him. Try this recipe for yourself and let us know what you think!

Sloppy No's
by Eric Asche

Prep time: 10 minutes
Cooking time: 15 minutes

1 cup vegetarian ground "beef" crumbles (add more if you desire a thicker consistency)
1 cup garbanzo beans
1/2 cup barbecue sauce (preferred brand: Stubb's)
1/4 cup ketchup
1/2 cup water
1/4 cup onion, finely chopped
1 small jalapeno, finely chopped (remove seeds)
2 or 3 garlic bulbs for a little extra flavor, finely chopped
Healthy dose of Salt / Pepper, to taste

Directions:
1: Combine ingredients in medium saucepan
2: Bring mixture to a boil
3: Reduce heat to low, cover and let cook for 10-15 minutes, or until onion is tender (remove cover to thicken)
4: Stir occasionally
5: After finished cooking, let contents sit and cool for 5 minutes to help thicken
6: Toast buns, add pickle, slaw, tots and get after it!

Meatless Monday: let's poach an egg

A poached egg, they are like bacon, everything is better when covered with it.

When you are going for a Meatless Monday sometimes salad and pasta can get tired if you are just tossing some vegetables in. A whole bunch of vegetables on pasta, a whole bunch of vegetables on spinach, a whole bunch of vegetables on quinoa, a whole bunch of...blah blah. It gets old, right? So throw an egg on it! The richness of that runny yoke will not only add decadence to your otherwise yawn-worthy dinner but they are also loaded with protein and a decent amount of iron. 

Now we realize that many people fear the poached egg. The West Coast Muse sure did until the sweet East Coaster told her how simple it is. We prefer the swirl technique. Take it away Brandon Jew...

Ok so now that you're all master egg poachers, let's check out some recipes.

Fall Vegetable Quinoa Hash with Poached Egg

Poached Eggs with Roasted Tomatoes and Portabellas

Poached Egg over Polenta with Olive-Herb Pesto

Vegetable Barley Soup with Poached Egg

Meatless Monday: Soup Roundup

Fall - as of Friday, it was official. What a fabulous season! We are looking forward to sipping mulled wine, wearing tights and boots, finding persimmons at the market, watching leaves turn bright shades of red and orange, and eating warm comfort food.

So this week we are taking a look at all kinds of soup from vegetarian pho (the traditional Vietnamese noodle dish) to cornmeal soup from everyone's favorite rustic Italian chef Lidia Bastianich. Soup is a simple way to make any meal meatless. There are so many options from straight veggie to soups loaded with noodles or rice. If you find a delicious looking recipe made with chicken or beef stock, just sub in some great quality veg stock and you're in business.

Vegetarian Pho

Swede Soup with pickled hazelnuts and turnips (fyi a "swede" is a rutabaga)

Pumpkin Barley and Miso Soup with friend wakame

Minestrone 

Rustic Spinach and Cornmeal Soup

Tortellini Soup

Beetroot Soup with crème fraîche horseradish and crisp rye crackers

meatless monday: slooooow food

Meatless Monday isn't just about going without meat - it's about celebrating "slow" food, food that is grown locally, is fresh and takes time to prepare. Chances are if you don't live in California like the West Coast Muse, you relish any opportunity to score fresh, locally-grown produce on the cheap. I, the East Coast Muse, and my dear husband have recently signed up for produce box delivery through Washington's Green Grocer. A box of produce in a size our little family can handle is delivered every Thursday to our building. We get an email four days prior letting us know what's going to be in our box (perfect for meal planning), and if we're ever out of town we can cancel our box for that week. There's no contract or obligation, so if it ever gets to be too much, we have the option to cancel without charge or agitation. The variety of goodies that come in the box is tremendous, and I'm having so much fun trying vegetables I've never actually purchased or cooked before (e.g. beets - I love beets but I've never actually cooked them before! Those were fun). I find that the fruit does get to be a bit much for us, but a clever solution I've discovered is to chop it up and put it into Ziploc bags in the freezer - add milk and ice, and a smoothie can be prepared anytime and on the quick.

What about you, faithful readers? How do you celebrate "slow" food?

Now, lest you walk away disappointed at a schpeel rather than fun, know that we wouldn't be the Muses if we didn't leave you with some parting goodies. We would like to share two delectable recipes for you today: eggplant dippers with marinara (courtesy SkinnyTaste.com) and Carrot Cake Sandwiches (from A Cozy Kitchen). Check them out and let us know what you think!

Cheers to slow, meatless cooking, baking and eating!

photo courtesy SkinnyTaste.com



photo courtesty ACozyKitchen.com

Meatless Monday: fancy pants rice and beans

We recently had a Meatless Monday suggestion from a good friend of the West Coast Muse. Leah's culinary savvy equals her elegance so when she gave a recipe suggestion my ears perked up for sure.

This is a gourmet version of rice and beans that stemmed from a recipe in Gourmet. The base is rice, beans, and sweet potatoes, topped with roasted pepitas (pumpkin seeds); direction for all that is below. When Leah and her precious family had this for dinner, they added some delicious accoutrements and layered the rice and beans as follows:

Rice

Beans (any type you like)

Roasted sweet potato

Avocado

Queso fresco 

Toasted pepitas
Spritz of lime juice and some salt

This recipe could not be simpler so it would be the perfect thing to throw together as a quick Meatless Monday dinner (or lunch!)

Instructions

Roasted Sweet Potato Cubes
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.
Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Rice and Beans
2 1/4 cups water
1 1/2 cups long-grain white rice
4 to 4 1/4 cups Kemp’s black beans

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toasted Pumpkin Seeds
1 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
2 teaspoons olive oil

Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

Friday Friday!

From Zara's photographic love letter to America. This photo is an ode to Florida, where your sweet Muses met and fell in love. 

The new Design Sponge book is out.

Check out Gourmet Traveller's tantalizing collection of coffee dessert recipes - great for a sweet pick me up. The chocolate, fig, and hazelnut semifreddo looked particularly sumptuous.

Loving the rain.

In Fashion this week....

The Limited started selling shoes (!!)

Zara opened its online shop. Dangerous.

meatless monday: tomatoes galore!

If you've tended a garden throughout the summer, chances are your bounty is rich with tomatoes. And even if you don't have a garden, you can't help but notice the abundance of those oddly-shaped, brightly-colored heirloom tomatoes available by the bushel at farmer's markets or your local Whole Foods. Even if they aren't heirloom tomatoes, big, fat, juicy, red, rotund tomatoes are plentiful and (literally) ripe for the pickin'.

For today's Meatless Monday post, we've rounded up several links to give you ideas for incorporating those ripe and delicious tomatoes into your lunch and/or dinner today. There's nothing like enjoying produce that is in season and at its season's peak - with meals this satisfying, you'll hardly even miss the meat.

Tomato salad with olives coriander

Linguine with summer succotash

French tomato tart with goat cheese from David Lebovitz

Margherita Pizza

Chilled heirloom tomato soup from Cannelle et Vanille

Enjoy!

Love, The Muses

Growl...what to feed a red meat eater

WCM's dear dear friend Andrea and her hunky Brazilian-god boyfriend Fabio are coming to visit this weekend. As we mentioned on Monday, WCM has never been much for vegetarianism. Some of my friends have experimented over the years but I have held fast to my carnivorous principals. So when I asked Andrea this morning what kinds of food she and Fabs like to eat, I was very very pleased when she responded "he eats meat. red meat!"

Now, this response definitely pleased me but the Muses know many friends who prefer to eat vegetarian or who tend to stick to chicken and fish if they do eat meat. So, what does a good host feed a red meat eater? Well, besides meat on a sword. There is a huge range of places you could go with this from super simple meatloaf to fancy pants beef wellington. Remember, beef is not the only red meat option - consider lamb and venison.

Go Simple

Paula Deen's Old-fashioned Meat Loaf

Slow-cooker Asian Short Ribs via Real Simple

Cook's Illustrated Steak Tacos with Sweet and Spicy Pickled Onions




Go Luxe

Steak with hazelnut picada and wilted escarole

Seared Rib Eye with crushed walnut potatoes, baby arugula, and balsamic fig reduction from our all time fave Top Chef contestant, Angelo Sosa

Robert Del Grande's Coffee Crusted Beef Tenderloin




Go Lamb or Venison

Venison Wellington with caramelised shallots and sour cream dressing

Barbecued Leg of Lamb with almond and mint sauce

Slow-cooked Lamb Shoulder with roast vegetables


And this has nothing to do with red meat but check out this delicious looking blueberry tart we found on Gourmet Traveller. That would be the perfect ending to a meat heavy dinner.

meatless monday - lemon scented quinoa with corn, mint, and scallions

You may not know this, but of the two Muses really only the East Coaster is a veg-head (counter intuitive, we know) - hence, Meatless Mondays were her "brilliant" idea. But this time the West Coast Muse is taking a crack at today's feature. This means you can totally trust this recipe - if the WCM devoured it, that means you, the average-everyday-meat-lover will too. Mint and lemon are a fab combo in fancy-pants lemonade; so why would they not be great in your quinoa? This is a fresh-tasting, light dish but it's also loaded with protein and nutrients thanks to the powerhouse quinoa.

Also, errr... disregard that my photo here has chicken on it. This was made on a Sunday...which was not meatless. But I assure you, this would be great chicken-less!

modified very slightly from Epicurious

lemon scented quinoa with corn, mint, and scallions

4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
8-10 oz feta

Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.

Meanwhile, whisk together lemon zest and juice, melted butter, honey, salt, and pepper in a large bowl until combined.

Epicurious has the following directions about cooking quinoa but I like to just throw mine in the rice cooker. 1:2 ration of quinoa to water...and salt that water!

or do it the Epicurious way... wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste. Crumble a good helping of feta over the top before serving.

meatless monday - green smoothies!

The Muses were together this past weekend in DC, and they had a little too much fun yesterday between the Next Food Network Star casting call and extra large beers at African restaurants - needless to say, the Meatless Monday post did not happen.

But never fear, faithful readers. We are excited to bring you today the green smoothie. We've been following sweet Kallie of Kallie Brynn Photography for about a year now, and besides lusting over her photos of France, cooing at snapshots of her sweet little girl and ooh-ing and aah-ing over her amazing photography portfolio, we also have been intrigued by the instagram photos of her green smoothies. These concotions seem bizarre but the thought of downing no less than four fruits/veggies in one sitting with the use of an everyday blender truly compells us. We asked Kallie for a recipe, and she sent us 8! You're such the over-achiever, Kallie!

We're posting a recipe that we've tried and can attest to its deliciousness, as well as Kallie's favorite and also including a few photos taken by Kallie of her smoothie creations. We hope these recipes inspire you to concoct your own favorite - the ECM has recently discovered that parsley and lemon juice give her green smoothies an added zing that really opens her eyes in the mornings.

Enjoy! And be sure to leave a comment letting us know how you make them your own!

Kale-Apple Smoothie
3/4 cup chopped kale (stem removed)
1 small stalk celery
1/2 banana
1/2 cup apple juice
1/2 cup ice
1 tablespoon lemon juice

Combine all ingredients in a blender and blend until smooth and creamy. Enjoy!

ECM note: using an apple instead of the apple juice works well, and combining spinach and kale takes some of the bitter kale bite away. Throw in a banana for added creaminess. Also, the use of So Delicious Coconut Milk is a great option!

Kallie's Favorite Smoothie
one handful frozen each:
-strawberries
-mango
-pineapple
one handful fresh blueberries
one banana
carrot juice
orange juice
two handfuls of spinach

Kallie's note: "I make this one the most (about every other day) and play around a lot with different frozen and fresh fruits. I also add cucumber often and sometimes substitute kale. Most recent variation: one handful of spinach and one stem of kale, a little cucumber, added some frozen peaches, and used fresh strawberries."

Readers - stay tuned to Kallie's blog, as she intends to do a series on her smoothies in the near future!

Meatless Monday: Black Bean Tacos

We know what you're thinking: "Haven't you already done black bean tacos?"

Why yes - we have. But today we bring you a version of black bean tacos by Bon Appetit that will have you begging for seconds; not that the others didn't - but consider these the grown-up big sister to the ECM's everyday, go-to tacos.

Also, we'd love to hear from you - have you begun to incorporate Meatless Monday into your weekly routine? What has your experience with it been - easier than you thought? Inconvenient? A lot of extra effort?


Crispy Black Bean Tacos with Feta and Cabbage Slaw

Recipe by the Bon Appetit Test Kitchen


1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.


Is there a Meatless Monday post that you would like to see? Let us know - send us an email, leave a comment or send us a Tweet! 

Mama Question: Cookies for a Bake Sale

Today a Muse-y mama wrote to her beloved little West Coast Muse and asked about cookie ideas...

I need to bake some cookies or bars for the St. Bernadette Bake Sale that runs along with the 'largest rummage sale" in the valley.

Need to bake this afternoon.....any ideas?

Love you
Mom

XOXO Love you too Mama!! You are definitely on the right track with cookies or bars. While the WCM loves to make fussy desserts, a bake sale is not the right place. Cookies can be a great medium for creativity and going gourmet. Shortbread recipes, for example, are an easy vehicle where simple technique meets a world of delectable possibilities. While we definitely support doing something that's easy to execute, push yourself to create a new and fun flavor profile. Wow those rummage salers!


The Muses did a quick chat and picked out a few of our fave recipes. These are our suggestions.

• Fancy Shortbread Cookies (Lemon-Lime Basil,  Hazelnut Espresso, Dried Cranberry Shortbread)

• Ina Garten's Lemon Bars. We are not just suggesting lemon bars...we're suggesting Ina Garten's lemon bars. Oh we love you, Ina!

• ECM's fave Chocolate Chip Cookies via Savory Sweet Life 

• Gourmet M&M cookies using the WCM's fave Chocolate Chip Cookie Recipe 

• Peanut Butter Cookies

• Ginger Walnut Biscotti via the lovely Freelance Muses ;)

• "Nutritious" Oat Bran Brownies 

• Pecan Squares. Ina again. 

Also, we have to give lots of cred to the cookie queen, Martha Stewart. You should definitely peruse her delicious cookie recipes to see if something strikes your fancy.

Hope that helps!

Belated Meatless Monday: Brussels sprouts that taste good (no bacon required)

For those of you who believe that Brussels sprouts taste best with bacon, we’re with you.

However, it’s not a necessity (try as my husband may to win that argument with me). And in fact, you can make Brussels sprouts taste good without a drop of animal fat coming anywhere near the skillet.

Don’t believe me? Read on, and then get busy cooking!

Photo stolen from The Kitchn. Thanks. (recipe however is not stolen...it's an ECM original)

Ingredients

1 container/bag of Brussels sprouts (about a pound, a little less), washed and ends trimmed
2 shallots, finely chopped
2 tablespoons butter, plus a little more for later
½ tablespoon salt, plus more to taste later
½ teaspoon freshly ground pepper, plus more to taste later
1 cup vegetable broth


Directions

Heat a large skillet/sauté pan over medium heat, and add the butter. Once the butter has melted (do not allow it to start frothing and sizzling away), add the shallots. Allow the shallots to cook for about 7-8 minutes, until they’re softened and slightly translucent but not brown.

Add the Brussels sprouts, salt, and pepper. Saute the Brussels sprouts for about 5 minutes, until their outer leaves start to brown a bit. Add the vegetable broth and turn the heat down. Allow the Brussels sprouts to simmer for about 12-15 minutes, until the broth has reduced and the Brussels sprouts are tender (you should be able to easily poke them with a fork, but you most definitely do not want them too soft). Add some more salt and pepper to taste, and a smidge more butter if you prefer.

Tips for Converting Recipes to Gluten Free

Recently, the West Coast Muse got an email from her aunt asking for help on baking for her gluten-free son.

Here is a list of his food allergies:
All Corn & Soy bi-products
All tree nuts & peanuts
Seafood and Fish
Follow a Gluten Free diet - No Wheat, Rye, Barley , Oats & Malt.

I am looking for some new Gluten Free recipes.
I have discovered that baking with Gluten Free Flours have been my greatest challenge.
My common complaint is why are my cookies are flat!
Also, the cookies and cakes have a grainy and/or gritty texture.

OMG! Poor kid! Ok being allergic to gluten would be bad enough - as a pastry chef, I would be devastated if I couldn't eat gluten. However, being allergic to nuts is far worse. When I moved to France, the first thing I did was ask the people I was living with if they owned peanut butter. They did not. So I brought an economy sized feeds-a-family-of-ten-for-a-year jar of JIF with me. I do not know what I would do with myself if I couldn't smear peanut butter on a bagel and coat it in cinnamon sugar. No more Mr. Goodbars. No GORP. Oh how the world is an unfair place!!

Alright enough about that, let's talk about answers to how to make some delicious gluten free things. It is possible. Grainy textures are part of the beast in gluten free baking because gluten is what holds everything together. It's like you're trying to build a brick house without mortar. This is where many people have told me "don't try to convert recipes, just make things that don't have gluten in them in the first place...like macarons." Hogwash, I say, hogwash! I have a good bit of success converting recipes using the following techniques.


Converting Recipes to Gluten Free

I use the all-purpose gluten free baking mix from Shauna James Ahern (aka gluten free girl)

200 grams superfine brown rice flour
150 grams sorghum flour
50 grams potato flour
250 grams sweet rice flour
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch (you can substitute arrowroot here or add extra potato starch)

Converting recipes is pretty simple

1. Substitute flour for the all-purpose gluten free baking mix
2. Add 1/2 tsp of xanthan gum for every cup of flour
3. Add an extra egg to the recipe

The addition of xanthan gum and egg will help bind the ingredients and make up for the lack of gluten. 

I have had good success with this method. I made Kim Boyce's Olive Oil Cake this way and it was delicious. Give this a try!

Baking Powder

Since he is allergic to corn you probably cannot use normal baking powder because it contains corn starch. Hain Pure Food sells a corn-free baking powder. You can also make your own baking powder by substituting 1/4 tsp baking soda and 1/2 tsp cream of tartar for each 1 tsp of baking powder. 


Also, as a random addition. This chocolate cake recipe is a-maaazing! I recently used it to make a wedding cake for 300+ people. You couldn't even tell that it was gluten free.

Good luck! There is hope, even sans gluten.

Lavender Earl Grey Iced Tea

Last week, we mentioned that the Muses spent Monday together (!!) noshing on delicious rhubarb tarts from Kim Boyce's absolutely amazing book Good to the Grain. What we failed to mention was that our beautiful friend Lisa took some amazing photos of them. We  may or may not be guilty of styling the tarts - scootching chairs out of the way, strategically placing flowers, etc.

We need to give the credit to Kim Boyce for those tarts BUT we will (not so humbly) take the credit for the succulent Lavender Earl Grey iced tea that wet our whistles. Right now on the East Coast, it is so disgustingly hot and humid but in California it's more like a golden paradise. So if you are out East or in sticky Florida, you should suck this delicious stuff down to try to stay cool. If you live out West, you can just add this tasty drink as the perfect way to top off a beautiful and temperate existence.

You are going to throw a lot of ice into this, so don't worry if it seems to be too strong at first - that's intentional, so that the refreshing iced tea doesn't get watered down. However, if you do have the time to allow the tea to chill in the fridge before serving, just add more hot water. Also, you can adjust the amount of honey to your liking.

If you don't have access to a delightful hippie co-op that sells lavender, you can order it on amazon. Or you can buy Earl Grey Lavender tea from Revolution Tea...Safeway usually carries this.

Lavender Earl Grey Iced Tea

6 tablespoon loose leaf earl grey

1 tablespoon of lavender
8 cups hot water

1/4 - 1/2 cup honey

lots of ice

In a large pitcher, combine earl grey tea, lavender and hot water. Allow the mixture to steep 5-8 minutes, then strain out the tea. While the tea is still hot, stir in the honey, tasting along the way to make sure it meets your standards. 

Next, dump in a bunch o' ice. Remember, most of it will melt but that's why we brewed it so strong. Keep adding ice until it's cold and some ice remains without immediately melting.