The Metal Fork: A Modified Version

Spinach and Orzo Salad

Summer 2010 arrived with a smash (see aforementioned flying attempt), lingered for several months and then suddenly slipped away overnight. Fall has descended here in Chicago and the weather has gotten pretty chilly. This week, however, we're getting another little taste of summer with temperatures rising near 80.

Although I neglected to share my summertime culinary adventures with you, a plethora of experimentation occurred. The grill entered into heavy rotation and the solid crop of basil that flourished on the back porch appeared in many a Caprese salad. The camera, on the other hand, gathered dust. Maybe I’ll give summertime documentation another shot next year.

To honor the reappearance of the warmer weather, I tossed together a summer salad star last evening. Actually, Spinach and Orzo Salad is perfect any time of year. It’s simple, easy to introduce ingredient variety, and (of course!) it’s delicious!

The original recipe calls for red onion and pine nuts, but I’m not fond of raw onion and occasionally substitute cashews if that’s what I have on hand. I also like to add some additional veggies like peppers, tomatoes, cucumbers, and black olives.

This simple salad begs for a personal touch—add, subtract, but most of all, ENJOY!

Spinach and Orzo Salad*

1 (16 oz) package uncooked orzo pasta
1 (10 oz) package baby spinach leaves, finely chopped
1/2 lb crumbled feta cheese
1/2 red onion, finely chopped
3/4 c pine nuts
1/2 t dried basil—I also used a handful of fresh basil since the crop is still thriving
1/4 t ground white pepper—I’ve only ever used black and also like to add crushed red pepper flakes
1/2 c olive oil
1/2 c balsamic vinegar

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil, and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

*Recipe discovered on AllRecipes.com.

Spinach Quiche

I love quiche. For breakfast, brunch, lunch, dinner ... quiche is always appropriate, in my opinion. It takes a bit of time to prepare, but it is so worth it, and (if planned accordingly) rewards can be reaped for days.

I spent some time this past weekend perusing my extensive stock of cooking magazines, learning and becoming inspired. I've had so much going on recently (what with my pup's recovery from her flying attempt and all...) that I haven't given much thought to meal preparation. It seemed like an excellent time to get back in the swing of eating well.

So I created my meal plan for the week and made the grocery list. With some wonderful menus planned, I decided that a spinach quiche would be just the way to start the "Week of Tasty Sups."

The original recipe calls for frozen spinach, but I simply can't stomach that. It tastes so synthetic to me; I much prefer fresh spinach. I also like to combine some additional vegetables—for color as much as flavor. This time I added one yellow pepper and two plum tomatoes. Top with some sliced kalamata olives after the first 15 minutes of baking, and you have a beautiful combination of flavors.

This quiche is just rich enough without feeling heavy. I think next time I'll leave out the cheddar and add some garbanzo beans and more feta to round out the Mediterranean flavor. I should also mention that I generally make two quiches instead of just one. The pie crusts come in a two-pack after all, and leftover quiche is delicious. I suppose it could be frozen, but mine is hanging out in the fridge awaiting its next appearance.

Any combination of additions/subtractions would likely work well here. Make it your own, and enjoy!

Spinach Quiche*

1/2 c butter—I used about 1/4 of that and have also used olive oil (instead) in the past
3 cloves garlic, chopped—I used 5 ... really big cloves. I love garlic!
1 small onion, chopped
1 yellow pepper, chopped
2 plum tomatoes, chopped
1 package spinach
sliced kalamata olives
1 package herb and garlic feta
1 package shredded cheddar
salt and pepper
9-inch pie crust (x2)
4 eggs, beaten
1 c milk

Preheat oven to 375.

 

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in yellow pepper and saute about 3 minutes. Stir in spinach, tomatoes, feta and 1/2 c cheddar. Season with salt and pepper. Spoon mixture into pie crust.

 

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into crust, allowing egg mixture to combine with spinach mixture. 

 

Bake 15 minutes. Top with sliced kalamatas and remaining cheddar and bake an additional 35-40 minutes, until set in the center. Let stand about 10 minutes before serving.

 

*Recipe discovered on AllRecipes.com.

Tomato Veggie Casserole REDUX

I had a hankering yesterday for my Tomato Veggie Casserole (http://www.themetalfork.com/2008/08/tomato-veggie-casserole.html). Although I mention in that post that this casserole has become a staple, strangely I haven’t made it since then … nearly two years ago!

For last night’s modified version, I omitted the yam and zucchini and subbed a yellow bell pepper for the red. The end result yielded fewer portions (ie, no leftovers to be had), but even still, cooking time should be bumped up a bit. The potatoes and carrots were still a little crunchy, which is better than mushy, I suppose. But I’d recommend baking at 400 for at least 50-60 minutes instead of 40.

I think I’d like to continue alternating the vegetables I use as well. Different combinations will produce nicely varied flavors. Until it’s too hot to turn on the oven, this recipe should remain near the top of my revolving repertoire.

 

Shroom-sotto!

Today is the Tuesday after the Monday post not winning the HGTV Dream Home. Contrary to my intuition and despite my daily entry attempts, the house, car and cool half a million dollars went to Myra Lewis from New Orleans. Don’t get me wrong, I have not been dreaming of moving to New Mexico. In fact, I’ve never really given New Mexico much of a thought one way or another. But the house was pretty cool. Could have been converted into a nifty little artists’ community, complete with multiple outdoor fireplaces, a private casita and a three-car garage. And certainly the half a mil was an attractive draw.

Despite my efforts, though, the prize went to Ms. Lewis. It just wasn’t meant to be. I mean, really … who knows what kinds of creatures live out there on those 3+ acres in the middle-of-nowhere New Mexico! I’m a city girl. My dog is a city girl.  I doubt that Eve would have made fast friends with the coyotes, snakes and whatever else is lurking around those tumbleweeds! The possibility of change may indeed be in the air, but that change just won’t take me to New Mexico. I’m okay with that.

Last night’s consolation prize was a spectacularly well-rounded dinner concoction. I had a package of organic mushrooms and some collard greens in the fridge that had come in the produce box delivery a few weeks ago, so I decided to make an attempt with a risotto. 

This dish has a bit of a notorious reputation: it takes a long time to prepare, you need to serve it right away or the consistency falls flat, it’s rich, etc. Keeping all those things in mind, a Monday menu with mushroom risotto as the centerpiece was constructed: mushroom risotto, roast chicken and sautéed collard greens. Ambitious as it may have seemed initially, it actually wasn’t really all that complicated. Time consuming, yes. Lots of stirring, yes. But complicated? Nah. And it sure was tasty!

The roast chicken was the easiest part of the whole meal—simply remove it from its packaging, place it on an oven-safe dish and bake for about 20 minutes. Collard greens aren’t too challenging either. Just clean them real well, chop them up as desired, heat some garlic and olive oil in a skillet, add greens, white wine vinegar and season with red pepper flakes. Sauté until they lose a bit of their bitter edge and serve.

Don’t be afraid of risotto. Get your wrist ready for some stirring action, and go for it. You won’t be sorry and you’ll reap the risotto rewards! Let me know how it goes.

Mushroom Risotto*

6 c chicken broth (I used organic vegetable broth)

3 T olive oil

2 lbs mushrooms (I had slightly less than that)

2 shallots, diced (I used red onion and a few cloves of garlic)

1 ½ c Arborio rice (I used all 2 c in the package)

½ c dry white wine

sea salt to taste

freshly ground black pepper to taste

4 T butter (I took the recommendation of a reviewer and used just 1 T)

½ c freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat. 

Warm 2 T olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.

Add 1 T olive oil to skillet and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ c broth to the rice and stir until the broth is absorbed. Continue adding broth ½ c at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. (Actually, this part took closer to 30 minutes.)

Remove from heat and stir in mushrooms with their liquid, butter and Parmesan. Season with salt and pepper to taste. Enjoy!

*Recipe discovered on allrecipes.com.

Welcome, February!

Do you ever have a week that’s neither typical nor atypical—it just is? Well, that’s sort of what this week has been for me.

My partner and I were out of town this past weekend visiting my family in Ohio, arriving back home Sunday afternoon. I suggested Thai food when we stopped at the first gas station during the drive home, in The Middle of Nowhere, Indiana. I’d been thinking of Thai food for hours already and was crossing my fingers that it sounded good to her too! I was in luck.

Sunday Spoon Thai:

Pot Stickers—delicious grilled wheat flour dumplings with a tasty soy sauce
Nam Sod Salad—ground chicken, onion, sliced ginger, green onion, cilantro, roasted peanuts and lime juice. Always my favorite salad
Suki Hang Kai—thin, clear noodles stir-fried with tofu, egg and veggies in a delicious sauce. Her new fave … plus it’s just fun to say!
Spicy Basil Leaves—chicken stir-fried with basil leaves, chili pepper and green onion … and this time with about 17 massive jalapenos. Served with jasmine rice and SO yummy!

We had gotten a produce box delivery while we were gone on Saturday, so we had a fresh supply of fruits and veggies waiting in our foyer on Sunday. There were also fixings for what we’ve termed “Mexican Cantina” awaiting us in the fridge.

Monday Mexican Cantina:

Sautéed tofu with garlic, jalapenos and cayenne pepper
Sautéed green and red peppers with more garlic
Sautéed spinach with even more garlic
My famous black beans (see Taco Salad post for recipe)
Impromptu guacamole—one avocado, a dollop of salsa, some salt and pepper and a squeeze of fresh lemon juice

Once all the sautéing was complete, the tofu and peppers were combined into one bowl. The dish was served this time around taco salad-style: layer of spinach, tofu/pepper mixture, black beans, cheese, salsa, guac and some blue corn chips. May have been the best Mexican Cantina night yet!

Tap dancing class for me plus a computer class for my partner on Tuesday nights equals a no-cook night. Sometimes we’ll head over to the Grafton for a few beers and some lovely Irish sup, but not this week. Instead, we came home and prepped one of our staple meals—noshes. This generally consists of a few varieties of cheeses, some crackers, hummus and a few varieties of veggies.

Tuesday Noshie Night:

Manchego and cheddar cheeses and some Stone Ground Wheat crackers
Carrots, zucchini and cucumber with hummus and some pita chips
Lovely bottle of red and an episode of CSI Miami and there’s a good night!

Wednesday was a bit of a toss-up. I could have created something in the kitchen—brown rice with zucchini, pepper, goat cheese and something else … but the day had a bit of an unpredictable feel to it. The only remedy for that rhymes with rizza! Oh yes, pizza night.

Wednesday Ranalli’s Pizza:

Pan-style (with the fabulous criss-crossed crust) with spinach, green olives and sliced tomatoes = awesomeness!

That brings us to Thursday. My partner also has an art class on Thursday nights, so that’s another late one. We have yet to go out anywhere this week, which is a bit unusual for us. There’s usually at least one night that we meet out for a few beers—at the Daily, or the Bad Dog, or the Grafton or even Ricochet’s or Spyner’s. Not so this week.

I think tonight I’ll head over toward the puppet studio to meet her at O’Shaughnessy’s. Her class is just beginning, though, so I’ve got about 3 hours to go. Better stop writing about food!

Two-Bean Soup with Kale

Soup season is in full swing! When the wind is howling and the snow is swirling, soup can warm the core like nothing else. It’s more than just a fall staple—it’s a Chicago winter essential.

One of my new favorites is this Two-Bean Soup with Kale. It could easily be made carnivore-friendly by adding chicken or another meat of your choice, but I kept it herbivore-focused this time around.

The original recipe specifies that the beans are rinsed and drained and that a portion of the bean mixture is pureed until smooth. For a “soupier” dish, I kept the liquid from both the cannellini and the black beans and skipped the suggestion to blend.

This soup has a rich, well-rounded base but is not too overpowering. The rosemary and garlic add an herby-yet-zingy kick that compliments the kale nicely. Top with a few small dollops of goat cheese and serve with a slice or two of French or Italian bread and you’ve got a nutritious, scrumptious supper.

 

Two-Bean Soup with Kale*

 3 T olive oil

1 c chopped onion

½ c chopped carrot

½ c chopped celery

½ t salt

2 garlic cloves, minced

4 c organic vegetable broth—I also added 2 c water

7 c stemmed, chopped kale

2 (15 oz) cans cannellini beans, rinsed, drained and divided—I did not rinse or drain

1 (15 oz) can black beans, rinsed and drained—I did not rinse or drain

½ t black pepper

1 T red wine vinegar

1 t chopped fresh rosemary

Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot and celery and sauté 6 minutes or until tender.

Stir in ¼ t salt and garlic; cook 1 minute. 

Stir in 3 c vegetable broth and kale. Bring to a boil; cover, reduce heat and simmer 3 minutes or until kale is crisp-tender.

Place half of cannellini beans and remaining 1 c vegetable broth in a blender; process until smooth. Add pureed mixture, remaining cannellini beans, black beans and pepper to the soup. (I simply added these ingredients, plus 2 c water to the soup at this point.) 

Bring to a boil; reduce heat and simmer 5 minutes. Stir in remaining ¼ t salt, vinegar and rosemary.
Add some red pepper flakes for additional spice and serve.

*Recipe discovered on MyRecipes.com.