Tag Archives: dinner

Nothing To Do With Swine Flu

Posted on April 29, 2009 | 1 Comment

Whole wheat pasta is a million times better for you than white pasta. It’s got fiber after all. Who doesn’t need LOVE fiber. OK, sometimes it tastes like:

bark

It is just too rough, stiff, and woodsy. I like oak in my wine, not in my dinner. But when whole-wheat pasta is done right, it is oh so tastey. It’s not merely a vehicle for your sauce, it is really bringing something to the table (heh). It adds a subtle nuttiness and substance to your meal. Whole-wheat pasta can hold up to some abuse if you are doing a baked dish, a scampi, or hoping for leftovers that are more al dente than al mushy.

For the last few months I have been obsessed with Ronzoni Healthy Harvest pasta. Specifically the penne and linguine. The texture is so much better than any other whole-wheat variety that I have tried. It absorbs sauce like white pasta, is lighter than other grainy varieties, and still has 7 grams of protein and 6 grams of fiber per serving. If you have another favorite, let me know because I would love to try it.

We had Ronzoni linguine with shrimp scampi with snap peas tonight. A good one-pot dish that was a happy meeting of random ingredients around the kitchen. Garlic, cherry tomatoes, red onion, lemons and olive oil mixed with some seasoning, shrimp, snow peas and pasta for a happy accident dinner for two.

Well aren't you cute.

Well aren't you cute.

Snuggling.

Snuggling.

Everyone is getting along swimmingly in there.

Everyone is getting along swimmingly in there.

I know it isn't gorgeous, but it is for eating, not looking.

I know it isn't gorgeous, but it is more for eating than looking.

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Divey Deliciousness

Posted on April 24, 2009 | 2 Comments

Due to some kind of accident on the tracks of the Northline Metra, I had to take an alternate route home last night. Besides the extra walking and transfers, I didn’t mind it too much. A change in daily scenery makes me feel more human. I was going to make dinner, but as I exited the Damen #50 I knew Lebanese food was the only option.

Taste of Lebanon (also known as Totes Lebs) is not someplace I would notice or venture into on my own, but Alex let me in on the secret of this neighborhood gem. It was recently described as “Deeeeleeeshus,” on Yelp. Agreed. The only complaints seem to be that it is not open 24/7.

If you show up there, please do not be frightened by the appearance. It is charmingly dreadful. But I assure you the food and the prices are unbeatable. Bring cash. Eat Chawarma. Ignore the styrofoam food presentation if you can and take it to go.

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Glorious tropical wall mural.

Glorious tropical wall mural.

Sink in dining area under the TV for your hand-cleansing pleasure.

Sink in dining area under the TV for your hand-cleansing pleasure.

Exotic travel photos.

Exotic travel photos.

Simply the best lentil soup I have had.

Simply the best lentil soup I have had.

Chawarma.

Chawarma.

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Mega Mash Up

Posted on April 9, 2009 | 1 Comment

040909

What are these gorgeous little purple flowers called? There is an army of them taking over Chicago. And I like it.

Here is a sneak peek at the roof-deck-garage that is being built in our backyard. I was going to wait until it was totally finished to do a post, but I am too excited to wait. Something that concerns me about the roof deck is the low power lines. What are they planning to do with those I wonder?

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Now let’s talk about dinner.

I really love mashed potatoes. I love any buttery, cheesy, starchy comfort food. I have only made mashed potatoes once though. They are associated with holidays, and I have only hosted one holiday thus far. They take a long time to make unless you buy potato buds or instant mashed potatoes, but I have never attempted either of those. Last night, I thought I would try an alternative to spuds, and made a cauliflower mash up instead.

Results: OMG. Tastes way too good to be healthy. But it is indeed the healthiest comfort food I have eaten in months…if you don’t count the butter; but I bet you could use olive oil instead.

Megagood Cauli Mash Up

Rough idea of ingredients:

  • 1 head of chopped cauliflower
  • Salt...um not sure how much. It is up to your taste.
  • Fresh ground black pepper
  • Shredded or grated Parmesan. I am sure you could do other cheeses as well, but Parm is really flavorful and you won’t need much. I bet goat cheese would be delicious also. Or cheddar? I will have to experiment a little more.
  • Your favorite blend of herbs. I used Italian Seasoning last night.
  • Horseradish. I can’t help but add a heaping couple of spoonfuls for kick.
  • Butter. About 2-3 tablespoons.
  • All purpose flour. Only a teaspoon. It helps everything stick together and adds body.

Pretty lousy directions:

  1. Boil water. Generously salt the water. Add the chopped cauliflower and simmer for about 8-10 minutes or until a fork can easily pierce the cauli. Basically make sure it is seems “mashable” to you. Drain the cauliflower and put it into a LARGE mixing bowl. This could be messy.
  2. Add all the rest of the ingredients to the mixing bowl and use an electric mixer or potato masher to blend all the goodness together. When it starts to look like the consistency of a starchy comfort food, you are getting somewhere.
  3. Return the mash to the empty pot on the stove. Heat the mash on low and continue squishing the chunks in the pot. The cheese will get melty. Taste it. Add more salt if you want. Add whatever you want.
  4. Plate it and then trick your dinner date into thinking they are eating indulgently on a weeknight.

cali_halfcauli_boilcauli_beaterscauli_mashed

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It Must Be May Somewhere

Posted on March 23, 2009 | 3 Comments

I actually said that at dinner. I meant “spring,” but for all I know, it really is May in California, and Chicago is stuck in a sick joke of a time warp. How else do I have “fresh” arugula, basil, and strawberries for my dinner? While I tap my foot impatiently until the farmer’s market opens downtown–7 am, May 14th, 2009–I thank California and the time machines that the produce presumably arrives in. They run on solar, right?

Tonight, the meal was spring themed. I got the idea from the Cooking Light magazine that my MIL keeps me subscribed to every year. There was a whole section about seasonal and local foods. It was somewhat of a tease, but I was inspired. I made linguine with Arugula Pesto and Strawberries in Meyer Lemon Syrup with whipped cream.

Cast of Characters for Arugula Pesto Linguine. Garlic always secures a supporting role.

Cast of Characters for Arugula Pesto Linguine. Garlic always secures a supporting role.

"Bah! Did you put that Basil leaf on there for the photo?" Nope. I love basil. It cleases the palate. Kind of minty if you eat a big leaf of it after dinner. Garlic doesn't know how to handle it.

"Bah! Did you put that Basil leaf on there for the photo?" Nope. I love basil. It cleanses the palate. Kind of minty if you eat a big leaf of it after dinner. Garlic doesn't know how to handle it.

Linguine With Arugula Pesto

  • 12 ounces uncooked linguine
  • 1 tablespoon of toasted pine nuts
  • 1 garlic clove, crushed
  • 2 cups of basil leaves
  • 2 cups of arugula
  • 2 tablespoons of extra-virgin olive oil
  • 2 teaspoons of fresh lemon juice
  • 3/4 teaspoon of salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons fresh grated Parmesan
  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a serving bowl.
  2. Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and basil and all over ingredient except the cheese and pasta.
  3. Add pesto mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.

Source: Cooking Light, April 2009, Page 107

The only things I changed were the addition of a sauteed chicken breast, more basil was added, and only 8 ounces of pasta were used. The result was like eating fresh spring grass with a side of robin and babbling brook. But delicious.

I can’t put into words how happy this dessert made me:

I don't want to type this.

I don't want to type this.

dessert_four_updessert

I almost uploaded the plated dessert twice. It was that good. But here is a zoom for emphasis on the goodness.

I almost uploaded the plated dessert twice. It was that good. But here is a zoom for emphasis on the goodness.

It is such a simple dessert with whole ingredients. Clearly, I added some blackberries into the recipe. Sometimes the simple combinations have surprisingly complex flavor. Your kitchen will smell like a strawberry stand at the farm. Grind the lemon rinds and berry tops in the garbage disposal for increased smell-good action. Then please comment after you eat it, because I still want to talk about how good it is. Bonus points if you eat it outside on a deck.

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Friends Who Brave the Cold

Posted on January 25, 2009 | Leave a comment

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Last night–and very early morning– some friends and I celebrated Amber’s Birthday. 9 degrees didn’t stop us from BYOB dinner and then dive bar dancing. Embarrassingly, my muscles are sore from dancing. This means two things. I am out of shape and I don’t get out much this time of year.

One of the topics at dinner was of course the winter blahs. Everyone has been suffering through a particularly harsh winter. The good news is that we are all caught up on LOST, The Wire, or the guilty pleasure of the Twilight books. But this gets old.

We are turning the corner it seems. Just in the last week, as the light is lingering until almost 5 pm (GASP), we have decided to fight back. Haircuts, new clothes, the gym, and plans outside of the couch have been made. We still may have a solid 4 months until a spring day, but we are somehow simultaneously tired of being dominated by the cold, and are willing to bite back. We really are just animals that are very effected by the seasons. Only hibernation is sadly frowned upon.

I lived in Florida for four years before moving to Chicago. You could wake up in October and think it is May, cause there is really not much difference. There are advantages to a season-less climate, although it feels a bit like cheating. The cycle of the year is not a really cycle at all without seasons.

When spring does arrive in Chicago, the sense of community is stronger than any other time of the year. Much like a city that has been hit by disaster, has fought through together, and emerged stronger and more united. Almost. But the idea is that everyone is giddy city-wide. Like we are congratulating ourselves and our neighbors on making it through. Nothing stops Chicagoans from enjoying the warm months with an ecstatic frenzy. Like those puppies that will gorge themselves to death if you keep unlimited food out. I would like to vote to change New Years day to May 1st. It is much more fitting.

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Daily Picture 010909

Posted on January 9, 2009 | Leave a comment
Dinner!

Dinner!

I am no food stylist, but here is a plated dinner that Justin and I just enjoyed. I was determined to make chicken exciting and succeeded with this new dish I will call Megastuffed blue cheese chicken. It is baked with lemon, rosemary, oregano, fresh ground black pepper, garlic, tomatoes, olive oil, green olives and stuffed with blue cheese. The green beans are steamed with sliced oranges and sea salt which makes them savory and bright instead of mashy and boring.

Shockingly, there is no butter. My butter recovery is going pretty well. I need a new masthead.

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