Sara’s Gorgonzola Pasta

I often make dinner by throwing together whatever I have on hand, but a few years ago I set out to make a meal out of my favorite flavors: bleu cheese, mushrooms, fresh basil, and crushed red pepper. There are quite a few directions for these flavors, tossing them on a salad or making a rice dish. But since I’m working on week 2 of gluten-free living, I thought I could share a pasta dish with you and live vicariously while you all make and enjoy this dish.

Sara’s Gorgonzola Pasta

Prep time: 15 minutes
Serves 2-4 Depending on appetites

1/4 Red Onion – Minced
1 TBSP Garlic – Minced
2 C Mushrooms – Sliced
2 Small Zucchini – Sliced
4 TBSP Olive Oil
1/2 lb Green Beans – Blanched
1 tsp Sea Salt
1/2 tsp Fresh Ground Pepper
1/4 Cup Fresh Basil – Chopped
1/2 lb Cooked Pasta (I like Penne!)
1/4 lb Gorgonzola Cheese – Crumbled
1/4 tsp Crushed Red Pepper (You can use a pinch or none at all if you’re not up for the spice.)

Heat 2 TBSPs of OLIVE OIL over medium heat in a large pan and sauté ONIONS and CRUSHED RED PEPPER for 3-5 minutes. Add GARLIC and ZUCCHINI, sauté for another 2 minutes.

Push the veggies to the side of the pan, add additional 2 TBSPs of OLIVE OIL and sauté the MUSHROOMS until cooked. Add GREEN BEANS, SALT, and PEPPER, heat through.

Remove from heat, toss with PASTA, BASIL, and GORGONZOLA. Serve with an additional sprinkle of Gorgonzola and basil for garnish.

This dish is super easy, fast, and especially handy if you have left over pasta on hand. If you have to cook your pasta first, your prep time will bump up to 30 minutes, still very fast for a complete meal! I hope you enjoy this tasty pasta while I wallow away on my gluten-free regimen… Stay tuned for more about gluten-free eating. Next week, I’ll be blogging away over on An Army of Ermas and I’m sure I’ll be bringing some new recipes to my Hero Complex readers as well!

Thanks for reading,

~Sara

Manic Monday

Good Monday!

Yes, it's another Manic Monday, but I won't be sending you off with brand new recipes today. We've had a bout of winter funk infect our house and I'd hate to include these nasty germs with anything else I'm handing off to my readers!

Instead, take a little time to look through the ideas for romantic recipes that I posted last week:

Pear & Bleu Cheese Salad with Wasabi Vinaigrette


Emily's Mocha Cake

Another great idea for a romantic meal is my fantastic Spaghetti Sauce with some of Tyler Florence's Ultimate Meatballs. I've made them dozens of times and they always solicit a WOW! Check them out!


My latest column appears over at An Army of Ermas today, where I'm giving out FREE advice. Oh, you want to read this.

Thanks for reading!

~Sara

Wegetarian Wednesday

Three Course Romantic Meal - Part One

So, the Hallmark Holiday is upon us. Are you going to attempt a romantic meal? Going out? While we don’t make much of an issue of Valentine’s Day in my house, I always like an excuse to make some fancy food. One of our favorite family meals is a 3-Course stunner worthy of Mom’s fancy china:

Pear & Bleu Cheese Salad with Wasabi Vinaigrette

Salmon Frites with Grilled Belgian Endive

Chocolate Cake with Mocha Frosting

Today, I’ll share the recipe for my favorite vinaigrette. Friday, I’ll be posting my chocolate cake recipe. To make a delicious Salmon Frites, follow this simple recipe from the Food Network. I do oven baked fries, this version is fantastic!

I have an addiction to crunchy slaw and worked for a very long time to come up with a really great Asian Slaw recipe. After trying four to five different vinaigrettes and finding each one lacking a little “je ne sais quois,” I decided to make my own. The result was a dressing that I could use for almost anything, including a fresh Pear & Bleu Cheese Salad.

Pear & Bleu Cheese Salad with Wasabi Vinaigrette

Serves 4-6

Prep time: 10 minutes

Wasabi Vinaigrette

1/4 Cup Rice Vinegar

1/4 Cup Olive Oil

3 TBSP Sesame Oil

1 TBSP Soy Sauce

1 TSBSP Lemon Juice

2 tsp Wasabi Powder

1 tsp Sugar

Pinch of Salt & Pepper

Combine VINEGAR, SOY SAUCE, LEMON JUICE, WASABI, SUGAR, SALT, and PEPPER. Slowly whisk in OLIVE OIL and SESAME OIL. Taste and adjust salt and pepper if needed. I always taste my dressing my dipping a piece of lettuce or cucumber into it. This way, you can see how it's going to taste when used on your salad, not just on its own where it might be too tart or bitter.

Pear & Bleu Cheese Salad

1/2 head of Red Leaf Lettuce

Large handful of Baby Greens

12 slices of English Cucumber

12 Cherry Tomatoes

1/2 Cup of Bleu Cheese – Crumbled

1 Pear – Cored & Sliced

Assemble each salad on a small plate, garnish with pear slices and bleu cheese. I usually allow each person to add their own dressing instead of tossing the lettuce.

Come back on Friday to hear all about my fabulous Mocha Cake and what inspired me to create the recipe!

Thanks for reading,

Sara

Mandarin Soup

Year of the Dragon

I’ve been sharing a lot of soups lately, mostly because it’s winter. The weather has been tricking me into thinking spring is coming on, but I’m still in full-on soup mode. Hey, they’re delicious, filling, and most contain everything you need for a complete meal! And, we’re still celebrating the Chinese New Year with this delicious Mandarin Soup that I’ve been making for more than 15 years.

When I was a newly married, bright-eyed baby, I had very little confidence in my cooking. So, early on I gravitated toward simple recipes that didn’t take me outside of the self-imposed comfort zone. One of my favorite wedding gifts was from my friend Cathy, 1,000 Vegetarian Recipes. This 500 page tome starts with the basics of stocking your kitchen, travels through entertaining as a vegetarian, and finishes with a trove of soups, entrees, breads, sides, salads, desserts, and so much more. If you’re need great starter vegetarian cookbook or want to kick start your meal ideas, Carol Gelles’ is your girl! This soup is inspired by Carol's Mandarin Soup.

Total Prep & Cooking Time: 25 Minutes
Serves: 4

Mandarin Soup

1 Cup Boiling Water
2 Cups Shitake Mushrooms – Sliced
5 Cups Vegetable Broth
1 TBSP corn starch
2 tsp Soy Sauce
2 TBSP Cold Water
1 Cup Carrots – Julienned
1 Egg – Beaten
1 Cup Extra Firm Tofu – Diced
2 Cups Fresh Spinach or Kale – Torn into pieces
1/2 Cup Bamboo Shoots
1/2 Cup Baby Corn
Thinly sliced scallions to garnish
Sesame Seeds to garnish

Pour the boiling WATER over the sliced SHITAKE MUSHROOMS and put aside.

In a little bowl, whisk together CORN STARCH, SOY SAUCE, and COLD WATER.

In a large stock pot, add the VEGETABLE BROTH, and whisk in the soy sauce mixture. Add the mushrooms with their liquid and the CARROTS to the broth and bring to a boil, stirring or whisking continuously. After boiling, slowly stir in the EGG, being sure to break it up to ensure a silky texture.

Lower the heat to medium and add TOFU, SPINACH OR KALE, BAMBOO SHOOTS, and BABY CORN. Continue to simmer until the spinach or kale is cooked through, about 5-10 minutes. The kale will take a few minutes longer to cook, if you choose that option.

Garnish with SCALLIONS and SESAME SEEDS. Enjoy!


If you’re wondering why I try to incorporate more vegetables and vegetarian meals into my diet, I’ll be posting more about the Carbon Footprint Debate in the coming weeks. But here’s a bit of *cough* light reading from the New York Times. What are you doing to be more green?

Thanks for reading!

Sara

Manic Monday Meals

Kate’s Cashew Chili
It's that time of year again, when the Giants are going to DOMINATE in the Super Bowl! Who's making Chili for the Big Game? It's one of my tailgating and football party staples, but I didn't always have a good Chili recipe.

I used to work with a woman named Kate, who would bring lunch to the office wrapped in cloth napkins. Some days, the napkin would be filled with home made crusty bread, a generous spread of hummus, and some thinly sliced veggies. Other days, she would have a bunch of grapes, fresh whole grain crackers, and a handful of almonds. When I think of the term “Earth Mother,” an image of Kate gently floats into my brain, with her flowing hair, slender, graceful limbs, and bright smile. She used to share some delicious recipes with me and if I ever had a question about converting a meal to something vegetarian friendly, Kate was there with a head full of knowledge and a pencil to jot down recommendations.

My standard chili recipe comes from Kate’s Cashew Chili. Of course, I tweaked, fiddled, and changed until I thought it was just right, but the base of this chili comes from Kate. I’m not really in touch with Kate anymore, but I wish I were! Kate! If you’re out there, give me a shout out! She would gasp in horror at my suggestion to add a little meat if you wanted(1/2 lb of ground beef, pork, or chicken), or to serve it with a generous sprinkle of cheddar and heaping spoon of sour cream. This is another cupboard ready recipe, so you should have no problems whipping it up when you’re out of other meal ideas! It may seem like a lot of ingredients, but most of these are spices that you have around.

Total Prep & Cooking Time: 30 Minutes
Serves: 4 – 6, Depending on appetites


Kate’s Cashew Chili

1 15oz Can of Kidney Beans – Drained
1 15oz Can of Garbanzos – Drained
2 Onions – Chopped
2 Green Peppers – Chopped
2 Celery Stalks – Chopped
4 Cloves of Garlic – Minced
1 Cup of Corn – I use frozen
1 Quart of Crushed Tomatoes
2 Cups of Water
2 Bay Leaves
2 TBSP Olive Oil
2 TBSP Butter
3 TBSP Fresh Dill – Chopped (if you don’t have fresh, it’s fine to use dried!)
2 TBSP Cumin
1 TBSP Coriander
1/4 Tsp Cayenne
1/2 Tsp Oregano
1/2 Tsp Basil
1/2 Tsp Black Pepper
2 Tsp Salt
1/2 Cup Toasted Cashews
1-2 TBSP Red Wine Vinegar

Heat the OLIVE OIL over medium low heat in a large cast iron or stock pot. Add ONIONS and GARLIC, sauté for 2 minutes before adding the GREEN PEPPERS and CELERY. Cook until tender-crisp. Slide veggies to the side of the pan

Melt in BUTTER, add all SPICES, HERBS, SALT, and PEPPER. Sauté for 2 minutes, stirring constantly to avoid burning. If you’re using FRESH DILL, avoid adding it now. If you’re using DRIED DILL, go ahead and add it with the other spices.

Add TOMATOES, stirring and scraping pot to incorporate all the sautéed spices. Simmer for 10 minutes. If you haven’t toasted your CASHEWS, now’s the time to do it. 350° for 10-12 minutes.

Add BEANS and WATER to chili, bring back to a simmer. Add toasted CASHEWS and FRESH DILL, simmer until heated through. Just before serving, add RED WINE VINEGAR. Start with 1 TBSP, taste. If it needs it, add the other tablespoon. Serve over rice and garnish with shredded cheddar, sour cream, and a healthy dose of Frank’s Red Hot.

There’s a joke in my family about trying to eat Chili without rice. I just don’t understand how it can be done. Do you eat your Chili over rice? Noodles? Potatoes? Crackers? Corn bread? Just in a bowl with a spoon? However you eat it, I hope you enjoy Kate’s Cashew Chili!

Thanks for reading,

Sara

Manic Monday Meals

Manic Monday Meals

I’m not sure what your pantry looks like, but next week I’ll be posting some staples and some suggestions for items you should keep on hand. One dish I like to be able to make at a moment’s notice is Hummus. The ingredients are cheap, nutritious, and don’t take up much pantry room. Once the Hummus is whipped up, you can pair it with chips, pitas, veggies, crackers, and sandwiches. It’s a great protein alternative, high in fiber, and let’s face it, Hummus is downright delicious! I usually use canned chick peas because they don’t require any prep time, but you are more than welcome to make them from dried beans. You can either use the liquid retained from the cans of chick peas or Olive Oil. The liquid will add sodium to your finished product while the Olive Oil will add fat, but the good kind. Also, most people don’t have tahini on hand, which isn’t an issue if you have natural peanut butter around. Just be sure you’re using peanut butter without added sugar. I know some people prefer more tahini, up to a 1/3 of a cup, but I really only use a little for texture and not for flavor. I love to load my hummus up with black pepper and cumin, or give it a couple dozen healthy shakes of Frank’s Red Hot. After you make it a few times, you’ll figure out how much garlic you like and whether you prefer olive oil or the reserved liquid. I like olive oil. Here goes!

Hummus

2-15 oz Cans of Chick Peas (liquid drained and reserved if you’re going to use it.)
2-4 Cloves of Garlic
4 TBSP Tahini or Natural Peanut Butter
4 TBSP Lemon Juice
Olive Oil or Chick Pea Liquid
Salt and Pepper to taste

Mince up the GARLIC and add it to the bowl of a food processor along with the LEMON JUICE. Whiz it up for just a couple seconds and start adding the CHICK PEAS and pulse after each addition to break them up. Once all the CHICK PEAS are added, toss in the TAHINI or PEANUT BUTTER, SALT and PEPPER, and a little of the OLIVE OIL or LIQUID. Turn the processor on low and open the hopper (is that what you call that thing?) Slowly add liquid until the hummus reaches the consistency you want. I like mine with a little more texture, but you may like yours super smooth.

To serve, scoop it out into a bowl, drizzle some Olive Oil on top and give it a sprinkle of fresh cracked pepper, paprika, or cayenne. Eat it and attempt not to hork down the entire bowl before the rest of the family comes to the table. Fail. Make another batch and serve.

I like to serve mine with mini pitas, left over roasted chicken, carrots, celery, marinated olives, and chunks of fresh feta. Now that my mouth is watering, I’ll leave you to make your hummus while I go grab a spoon. You’re inviting me over, right?

Thanks for reading,

Sara

Wegetarian Wednesday

In a former life, before a nine and a half pound baby sucked all the life, um- iron out of me, I was a vegetarian. I routinely slipped tofu into recipes with such ease that avowed carnivores never even noticed. One friend claimed he would never, NEVER eat tofu. And he never did, unless you count the entire pan of my lasagna that he inhaled, or that massive crock of cream of vegetable soup he took home, or the huge plate of mushroom stroganoff he housed… no, he never ate tofu.

This Stir fry recipe is good on its own, but you can add tofu if you’d like. I would pat dry some cubes of extra firm tofu and pan fry them in small batches before the onions. Also, the veggies I use are more for texture and less for taste. I really think that any combination of veggies could work in this stir fry, including snow peas, baby corn, cauliflower, or cabbage. Sometimes to mix things up, I put a segment or two of STAR ANISE into the sauce and remove them before adding it to the veggies. It infuses the sweet and salty sauce with a licorice like earthiness that takes it to another level. I like my veggies to have a bit of a crunch, so I don’t slice or chop them too thin, except for the carrots and onions. To garnish this dish, I would save a couple sprigs of cilantro and chop up a handful of nuts to sprinkle over the top.

Stir Crazy – Serves 4

1 C Barley

Sauce:

1/3 C Soy Sauce
2 TBSP Rice Vinegar
2 TBSP Brown Sugar or Sucanat
1 TBSP Corn Starch
1 TBSP Fresh Ginger – minced
1 Clove of Garlic – minced
Pinch of Red Pepper Flakes
2/3 C Cold Water

1 Small Red Onion, about 2/3 C – chopped
2-3 Celery Stalks, 1 1/2 C – cut on the bias
1 C Carrots – thinly sliced on the bias
1/2 Green Pepper – in strips
1 C Broccoli – in medium stalks
1/3 C Edamame – shelled
1/2 C Fresh Cilantro – chopped

2 TBSP Olive Oil
2 TBSP Sesame Oil

Cook the BARLEY first! It will take close to an hour unless you have a rice cooker.
Bring 5 C of water to a rolling boil, add BARLEY. Reduce to a simmer and cover. Cook for 40-50 minutes and test for texture. Chewy! Yum!

In a small bowl, whisk CORN STARCH and WATER until smooth. Add the remaining sauce ingredients, SOY SAUCE, RICE VINEGAR, BROWN SUGAR, GINGER, GARLIC, and RED PEPPER FLAKES. Set aside

In a large skillet or wok, heat a tablespoon of each OIL over medium high heat. The idea with stir fry or wokery cooking is to flash cook each of the ingredients and then bring them all together at the end with the sauce. You’re going to add those later. The ONIONS will take the longest and will season the oil, so I like to start there. Once the ONIONS are almost translucent, use a slotted spoon to pull them out of the skillet and into a bowl. I usually just use the serving bowl I plan to use in order to avoid more dishes, but I’m lazy like that. From there, you can work your way through any of the ingredients one at a time except the CILANTRO and EDAMAME.

Once they’re all cooked, toss everything back into the pan including the EDAMAME. Give the sauce another little stir and pour it over the veggies. Bring to a low boil, allowing the sauce to thicken. This shouldn’t take more than 2 – 3 minutes. Serve over barley, garnish, and nosh!

What’s your favorite stir fry veggie?

Let me know how the recipe works for you! Thanks for reading!

Sara