Eating a Meatless Meal

Even if you are not a vegetarian it can be very beneficial to your body, your wallet and the environment to eat a vegetarian meal at least once a week. Eating a meal with a wide range of vegetables ensures that you are getting a variety of important nutrients. The more colorful your meal, the more vitamins there are. Also, eating vegetarian for a meal or two a week saves money since vegetables are quite a bit cheaper than good cuts of meat. You can get a decent amount of a variety of vegetables for the price of one ribeye steak, certainly enough to use for more than one meal. Eating vegetarian for a meal or two a week is also better on the environment than basing every meal around meat. A massive amount of power and resources is spent in the production and processing of meats, from raising the animals to their slaughter, to their packaging and shipment to you at home where you spend additional power and resources preparing and cooking them. It can be much more beneficial to our ecosystem to purchase fresh produce locally to create a delicious meal at home.

When many people think of a vegetarian meal, bland salads and steamed vegetables come to mind. Trust me, vegetarian cooking is not only limited to boring, tasteless foods! As someone who enjoys cooking vegetarian for at least 3 meals a week, I have never eaten a boring vegetarian meal. Here is just one example of a great vegetarian meal that is simple enough for you to make for yourself at home. It includes a main dish of stuffed portabellos, with a summery side of spicy jicama salad.

Stuffed Portobellos and jicama salad, shown here with mixed mushrooms in mushroom-miso broth

Marinated Portabello Mushrooms with Couscous Chevre and Veg Stuffing

For the Marinade:

2 C red wine

2 cloves garlic, chopped

1/2 C olive oil

1/4 C cider vinegar

salt and pepper

Brush off, de-stem and de-gill 4 large portabello mushroom caps. In a large shallow dish, combine marinade ingredients. Add mushroom caps to the marinade up to 1 hour before baking, cap side down. Periodically flip to marinate all sides.

Stuffing:

1 C cooked coucous

2 sundried tomatoes, chopped

6-8 black olives, chopped

1/2 C sauteed spinach

1/2 small zucchini, diced

1/2 log goat cheese (chevre)

4 TB pinenuts

salt and fresh pepper to taste

1. While mushroom caps marinate, combine all ingredients except for the pinenuts in a large bowl. Combine well, lightly mashing the goat cheese into the rest of the ingredients with the back of a spoon.

2. Preheat the oven to 375 degrees F. When the mushroom caps are ready to be stuffed, place on a ridged baking pan and lightly salt on the inside. Fill each mushroom with 1/4 of the mixture pressing lightly into the caps to ensure that none falls out. Press 1 TB of pinenuts very lightly into the top of each mushroom.

3. Bake for about 20 minutes or until mushrooms look slightly wrinkled and the pinenuts are golden. Serve with your choice of a side.

Spicy Jicama Salad

1 small-medium jicama, peeled and cubed

Juice of 1 small lime

3 TB olive oil

1/2 tsp cayenne pepper

1/2 tsp smoked paprika

salt, to taste

1/8 C any fresh herb- some ideas include mint, parsley or cilantro

4 TB feta cheese, crumbled

Place jicama chunks into a medium bowl. Toss with the lime juice and olive oil. Add the seasonings and toss well. Top with the crumbled feta and torn herb leaves. Chill and serve, or serve at room temperature.

Crusting with Nuts

Crusting with nuts is an easy, interesting way to add texture and flavor to any meat. A nut crust can be used for any type of meat, however I have found that I prefer it on fish. It adds a nice crunch and complements the fish well.

Above: Pistachio-crusted Rainbow Trout with Leek and Portobello Risotto

All nut crusts are composed of crushed nuts of your choice, sometimes a few different types of nuts, and the seasonings of your choice. If you would like a smooth, uniform nut crust, you may mix breadcrumbs with the crushed nuts, but if you prefer more of a rustic nut crust, you may omit any breadcrumbs.

In order for the nut crust to stick to the meat while cooking, an egg wash is necessary. Scramble 1-2 eggs in a shallow bowl and dip the meat into it before dredging it in the nut mixture. After that, the cooking method is up to you- pan frying or baking work good.

Shrimp and Avocado, another perfect pair

I've become a dedicated fan of avocado lately, using it in salsas, salads and soups, and enjoying it more each time I have it. My latest use of avocado was a spicy shrimp-salad stuffed avocado on a bed of lettuce and cucumber. Here's the recipe:

Avocados Stuffed with Spicy Shrimp Salad

Ingredients:

1 ripe avocado

1/4 C. cooked shrimp, chopped

1 TB finely diced red onion

1 tsp lime juice

1 TB mayonnaise

dash seasoning salt

dash cayenne pepper, to taste

a few leaves cilantro, if desired

1. Mix all ingredients except the avocado and cilantro in a medium bowl.

2.Slice avocados in half and carefully remove from shell and place on a bed of lettuce.

3.Stuff avocado halves with shrimp salad mixture. Garnish with cilantro and a dash of cayenne, if desired. Can be served with a light dressing, such as a cilantro-lime or chili-lime vinaigrette.

Miso Salmon

Miso is a thick paste made from fermented soybeans and can be used in anything from sauces and spreads to soups. It has a pleasantly salty flavor, but is low in sodium. It is applauded as being a health food that is high in protein and known to increase digestive health due to it containing natural digestive enzymes, Lactobacillus, that kill off harmful microorganisms.

The most common recipe that miso is used for is miso soup, made by stirring a TB. or so of miso paste into hot dashi, a fish broth that is made by dissolving bonito flakes (dried tuna flakes) in water. Common additions to miso soup include: diced tofu, chopped green onion, sliced raw mushroom and seaweed.

After a local grocery store in my area started to carry miso paste (I found it in the produce section by the tofu) I decided to research things I could use the miso for besides miso soup. I decided to try making salmon in a miso marinade. It turned out quite nice, with miso adding such a wonderful flavor to the marinade that minimal seasoning was required.


Marinated Miso Salmon with Oyster Mushrooms

3 TB white miso
1 tsp soy sauce
¼ C sake
1 TB mirin
1 tsp fresh grated ginger
1 tsp chopped garlic
2 fillets of Salmon
½ C oyster mushrooms, stems removed and sliced
3 TB olive oil, divided

Preheat oven to 375 degrees.

Whisk together first six ingredients in a large shallow bowl. Place salmon fillets in marinade. Work them around to coat. Cover with foil and refrigerate, 30 minutes to 2 hours.

Heat 1 TB olive oil in saucepan over Medium heat. Cook oyster mushrooms until lightly browned . Remove from pan and set aside.

Heat remaining 2 TB olive oil in pan. Remove salmon from marinade, reserving marinade. When hot, add salmon fillets and cook, about 2 minutes on each side.

Brush the desired amount of marinade over tops of salmon fillets. Position oyster mushrooms on top of fillets. Place pan in oven and heat about 3-4 minutes to finish. Serve hot with your choice of sides. For this dish I chose to serve the salmon with a cucumber-chili relish and cilantro jasmine rice.

One thing you will never find in my household: Instant rice. So many families in America rely on instant rice as a staple of their cooking, and they truly miss out on the wonderful texture and flavor of what I call "real rice." So what constitutes "real rice" in my book? Any rice that isn't in a box that reads "Cooks in minutes!" A few of my favorites follow:

From the Top, Clockwise: Jasmine rice, Arborio rice and Sushi (koshihikari) rice

Jasmine rice is my personal favorite for any meal. It is an amazing complement to fish of any variety, stir-fry, chicken, pork or steak. It is best steam-cooked, preferably in a rice-cooker, which is my method of choice. Jasmine rice is fragrant, with a somewhat sticky consistency when cooked and has an excellent flavor. It is mostly associated with Asian cooking but can be used in any style.

Arborio is a short-grain, nutty rice primarily used in risotto. This is because it is a rice that easily absorbs flavor and has a creamy consistency when cooked. I'm sure it has other uses than just for risotto, but that is what I reserve my arborio for since it is imported and not as easy to find as many other rices.

With the popularity of sushi ever-growing in America, Sushi rice can now be found in just about any supermarket. It is a short-grain rice that is very glutinous, which is why it is used for sushi; glutinous rice sticks together very well. I have used sushi rice as a side item for dinners, but have found Jasmine rice to make a much better side. I would rather reserve my sushi rice for what it is meant for- making sushi.

From the Top, Clockwise: Himalayan red rice, Wild rice, "Forbidden" black rice

Himalayan red rice has a deep, red color and a wonderfully nutty flavor. It works well in pilafs (I sometimes mix it with Jasmine) or on its own as a side. Himalayan rice is somewhat difficult to find, as it may not be carried in your local grocery store. It may be found in certain specialty or health food stores.

Wild rice is a rice that most people are familiar with. It is popularly sold in pre-made pilafs, mixed with various types of white rice. This is done because wild rice on its own is somewhat pricey, so mixing it in a pilaf saves money. Wild rice is deliciously nutty and has a delightful chewy texture when cooked. It tastes great as a side for anything but is most commonly used as a stuffing for salmon or chicken. As a treat, I will sometimes mix a drop or two of truffle oil with cooked wild rice, which makes it not only a wonderfully textured side, but also a fragrant one.

"Forbidden" black rice, thus called because long ago it was so valued that it was reserved only for Chinese emperors, is an interesting rice that looks black before cooking, and purple after. It is a smooth, silky rice that works well as a side or in a dessert. If a few grains are added to steaming Jasmine or Sushi rice, it will turn the rice an attractive light purple color.

I encourage everyone to substitute these types of rice, or maybe some of your own personal favorites, in place of that bland, boring instant rice that has become a staple of American dinners.

Crab and Corn Chowder

Pouched crabmeat is perfect for quick and convenient cooking. It can be found in the seafood section of your local grocery store and comes as lump or claw meat. I used Blue Star lump crabmeat for this recipe, but any brand of lump crabmeat will do.

This is a healthy version of crab and corn chowder. I made it without cream or butter, instead pureeing a can of corn to help thicken the base. It turned out creamy and full of flavor, which goes to show that not everything has to be unhealthy to taste good.

Crab and Corn Chowder

12 oz. chicken broth

1 can whole kernel corn, drained

1/4 C. diced green or red pepper

1/4 C. chopped yellow onion

1 6 oz. pouch lump crabmeat

1 1/2 C. milk

3 TB. flour

2 tsp. lemon zest

1 tsp lemon juice

cayenne pepper, to taste

salt and pepper, to taste

cilantro to garnish (optional)

1. In a medium pot, combine chicken broth, bell pepper, onion, lemon juice and lemon zest. Reduce heat when liquid just starts to boil.

2. Whisk the milk and flour together. Pour into the broth, mixing well, and return to a boil. Mix constantly to prevent milk from scorching.

3. Puree the drained corn in a food processor. Stir into the pot. If you desire, you may leave some kernels whole to give the soup a chunkier texture.

4.When base has thickened to your desire, stir in the crabmeat and cook to heat through. Season with the salt, pepper and cayenne. Pour into serving bowls and garnish with cilantro if desired.

Chicken and Avocado, a perfect pair

I've always seen the combination of chicken and fresh avocado used in recipes before but never bothered to try it. It seemed so much more convenient to buy store-made guacamole rather than cut apart fresh avocados and slice them without turning them into mush. This weekend I decided to change that and made a chili-lime chicken salad with fresh avocado and a cilantro-lime vinaigrette. So much better than chicken with guacamole! I'm now officially addicted to using fresh avocado with chicken. There's so many things that can be done with the pair. Here are a few ideas to play with:

Chicken and Chipotle Soup with Diced Avocado

Grilled Chicken Skewers with Avocado Sauce

Chicken and Avocado Soft Tacos

Spicy Shredded Chicken and Avocado on Tortilla Wedges

Chicken Salad-Stuffed Avocados

Grilled Chicken and Avocado Sandwiches

Chicken and Avocado in Cream Sauce (Poulet et Poire d'Avocat a la Creme)

Chicken and Avocado Quesadilla

The list goes on! Just be creative and see what you can whip up.

Goat Cheese

Goat cheese, found in the gourmet or imported cheese section at your local grocer, is a soft cheese made from goat's milk. It is often lower in fat and higher in protein than cheese made from cow's milk and more easily digestible. Its flavor is tangy and sometimes earthy, however it is very versatile and can be used in many ways, from being crumbled into salads, melted into spreads and sauces, or used to top meats and vegetables.

Tonight my fiance and I made steaks topped with a goat cheese and sun-dried tomato topping complemented by mashed potato cakes. It turned out amazing, however it is not for those who favor bland food. The flavors are intense and rich. The recipe follows.

Tip: Cook mashed-potato patties before starting the steak, as they will take longer to cook. You can reheat them in the oven or keep them warm by covering with foil.

Mashed-potato patties with mushrooms and chives

2 C mashed potatoes, chilled

4 large fresh mushrooms of your choice, sliced, or 1 sm. can mushrooms

¼ C chopped chives

¼ C flour

Salt and pepper

1 TB butter, 1 TB olive oil to cook

Additional butter to add to pan as it is absorbed

1. Heat 1 TB butter and olive oil in Medium saucepan over Medium heat.

2. Mix flour, salt and pepper on a plate.

3. Combine mashed potatoes, mushrooms and chives in a bowl. Form small patties and dredge in flour mixture.

4. When pan is heated, cook patties 3-4 at a time, 10 minutes on one side and about 6-7 on the other, until a crisp golden brown. Add butter a little at a time as it is absorbed. Do not move patties around much to discourage breaking apart.

5. Drain on paper towel and serve on a plate with your choice of sauce. Recommended is a Dijon-mayonnaise made with 1 TB mayonnaise and 1 TB grainy Dijon mustard.

Pepper-crusted Steak with Goat Cheese and Sun-dried Tomato Topping

1 lb good steak, preferably 2 Filet Mignon or 2 tenderloin filets

3 TB goat cheese, crumbled

2 oil-packed or water-packed sun-dried tomatoes, rinsed and chopped to your preference

4 TB cracked black pepper to crust steaks

Olive oil to cook

1. Preheat oven to 350 degrees F.

2.. Place cracked black pepper in a bowl and press into steaks, or place on plate and roll steaks in.

3. Heat oil in medium, oven-safe skillet.

4. While oil heats, toss crumbled goat cheese and sun-dried tomatoes together. Set aside.

5. When oil is hot, cook steaks on one side for 6 minutes. Turn and cook on opposite side about 5 minutes. (For steaks done medium or well add 1-2 minutes to each side, as this is for medium-rare).

6. Press the goat cheese and sun-dried tomato mix onto the tops of the steaks. Place in oven about 4-5 minutes, long enough to warm and slightly melt topping while not melting it entirely.

7. Serve hot with your choice of garnish. For this dish I chose crumbled toasted prosciutto to use up the rest after yesterday’s meal of prosciutto-wrapped orange roughy.

Plate with the vegetable side of your choice.

The link to an awesome goat-cheese dairy farm: http://www.surfinggoatdairy.com/index.html

Surfing Goat Dairy is located on Maui, Hawaii and has won multiple awards for their cheeses. They have an amazing selection, from a more traditional cheese with Herbs De Provence, to an exotic, spicy cheese with jalapeno, chilies and cilantro. Their great products are not the only thing that draws me to them- they are so humane to their goats that they almost treat them like family. It was a very refreshing change from the majority of dairy farms that I'm used to seeing.

Orange Roughy

Here in Wisconsin, it is a rare occurrence to come across any fresh seafood other than the typical; salmon, cod, halibut, lake trout, shrimp and bay scallops. The majority of all other seafood can only be accessed as frozen, which highly compromises the taste. That's why, yesterday, while browsing through a local grocery store's fresh seafood department I noticed fresh orange roughy fillets and knew that I had to try them.

Orange roughy is a deep-sea dwelling fish that is delicate in taste and similar to cod in texture. Unfortunately, its buttery flavor and light texture have made it overly popular, as orange roughy are being over-fished to the point of underpopulation. Because they are deep-sea dwelling, bottom-trawling is the method in which they are fished for, which means that much of the sea-bottom ecosystem is destroyed in the process. That is why I ask you to be a responsible consumer and only eat orange roughy occasionally as an exotic treat.

Tonight my fiance and I made a dinner of prosciutto-wrapped orange roughy fillets topped with homemade pesto and panko breadcrumbs, complimented by butter-herb sauteed cabbage. Although it may sound complicated, it is actually a very easy dish to make at home. Keep in mind that any type of whitefish fillet may be substituted for the orange roughy.

Prosciutto-wrapped Orange Roughy Topped with Fresh Pesto and Panko

1 lb orange roughy fillets (2 fillets)
4 slices prosciutto

4 TB homemade basil pesto (store-bought will work)

2 TB panko (Japanese-style breadcrumbs)

1 TB extra-virgin olive oil

Salt and pepper to taste

1. Preheat oven to 375 degrees F.

2. Heat large oven-safe skillet over medium heat. Coat with the olive oil.

3. While olive oil is heating, take 2 slices of prosciutto and overlap them, not stacking them but creating a wide bed for the fish. Take a fish fillet and roll it up with the two prosciutto slices. Repeat with second fillet.

4. When oil is hot, add fish seam-side down to the pan. Season with salt and pepper, and cook about 3- 4 minutes. Flip and cook about 2 minutes.

6. While still in the frying pan, spread 2 TB of pesto on each fillet and top with 1 TB panko. Place

pan in oven and cook 5-7 minutes, until panko crumbs are lightly browned.

7. Pull from oven and plate, served with the side of your choice.

This is just one of the many ways to prepare and enjoy orange roughy. Feel free to experiment, as it is a very versatile fish that works with a variety of ingredients.

Lychees

Left: Ripe lychee fruit


In the 1970's, the American government gave aid to thousands of Hmong refugees, a nationality that is from the southeast region of Asia, primarily Laos. Many of them were relocated to the city I live in, which has resulted in a kaleidoscope of exotic new foods, celebrations and traditions.





Another result of this union is the opening of many Asian specialty stores, which are within walking distance from my home. I frequent these stores for new ingredients to incorporate into my cooking experiments. My current focus is on lychees.





The lychee (pronounced litchi) is a sweet, juicy fruit that is indigenous to the southern regions of China. It has a tough outer exterior that is inedible but can easily be peeled away from the fruit. The uses of lychees are endless. It can be eaten fresh, canned, in sauces, in drinks and can even be used to make honeys and candy.

Two things that I plan to make using canned lychees and lychee juice, as fresh lychees are currently unavailable to me, are lychee martinis and scallops in a spicy-sweet lychee sauce. Both are fairly easy to make. The scallops in lychee sauce is a recipe adopted from one of my favorite chefs, chef Ming Tsai and follows:

Seared Lychee Scallops in Champagne-Butter Sauce
Serves 4

1/4 cup lychee syrup, from canned lychees
1/2 cup rice flour
1/2 teaspoon madras curry powder
12 large scallops, day boat preferable, dried, foot removed
2 shallots, minced
1/4 cup 1/4-inch dice lychees
1 cup Champagne
4 tablespoons butter
2 tablespoons chive batons, for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil to cook

Pour lychee syrup into a small dish. In a pie plate, combine rice flour and curry powder.
Season the scallops on both sides and dip in syrup and then flour/curry mix.
In a saute pan over medium-high heat coated lightly with oil, sear the scallops until browned on both sides, about 1 1/2 minutes per side. Remove scallops to a plate.
In same pan, add shallots and lychees, season and saute for 2 minutes. Deglaze with Champagne and reduce by 75%. Whisk in butter, check for seasoning.
Plate scallops and spoon Champagne-butter sauce over. Garnish with chive batons.

I will let you know how it turns out after I successfully make it!

Introducing: me

I created this blog as a way to explore the culinary discoveries that I make as someone who cooks as a hobby, not as a professional. Cooking has always been a passion of mine, preferably gourmet cooking over home-style cooking. I love learning about new flavor combinations, and nothing thrills me more in the kitchen than bringing in a new ingredient and incorporating it into an excellent dish.

My fiance works at a local upscale restaurant. He works alongside the people who choose what appears on the menu, so he usually has creative control over the before-dinner butter or the between-course sorbet. Although I wish that he had more creative opportunity at the restaurant, I enjoy brainstorming with him for ideas.

Today we came up with a butter that went over very well: Toasted coconut, carrot and honey butter. We came up with the idea together after looking at a muffin recipe. It's interesting to apply the elements of one recipe into something entirely unexpected and find that it works well.