With being sick for the past two weeks, not working out as a consequence, the abundance of Stir It 28 food, and Chicago Restaurant Week, my body is screaming mercy!!! This Monday I managed my first work out without collapsing. I had brought some leftovers from the event Sunday for lunch, but after that workout my body craved salad. Then for dinner I wasn’t that hungry, but Certain Someone wanted something quick, like sausages. I honestly couldn’t stomach the though of eating meat, which I love, but couldn’t handle that day. So I looked in the refrigerator and saw some leftover cooked red beans, sliced red peppers, onions, green bell peppers, fresh asparagus, parsley, and zucchini. I had also purchased some of that large luscious looking Israeli Couscous earlier. Marie, Proud Italian Cook, had gifted me some lemon infused olive oil, which I love. So an idea for a salad started to form while Certain Someone’s sausages were cooking away. Maybe it was subliminal with the many Meatless Monday tweets I see, or all the talk about Lenten sacrifices. But I listen to my body and felt quite satisfied with the wonderful salad I put together. I even brought some for lunch the following day.
If you don’t know, John Hopkins School of Public Health has out together a wonderful program to promote your personal good health and the health of the planet. By pledging to give up meat and its by products on Mondays, the ‘start’ of the week, we reduce our changes of diseases linked to obesity as well as help the planet.
Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins Bloomberg School of Public Health.
Our goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.
We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives.
Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars.
By reviving this American tradition we can help address the challenges we face today. We can improve our health, reduce our carbon footprint and lead the world in the race to mitigate climate change.
I doubt I can get Certain Someone on board with Meatless Mondays, but maybe ease him into this. But , I , for one will start. Being a good cooks, I know that one can eat some exciting creative foods adhering to the vegan rule. Its just one day!
Warm Roasted Veg and Bean Salad with Israeli Couscous and Toasted Sesame Seeds
*please note you make many variations on this salad based on your preferences. So use this guide.
1 cup Israeli Couscous
1 cube vegetable bouillon
1 bunch Asparagus Spears chopped
1 half red pepper sliced
1 half green bell pepper sliced
1 zucchini sliced
1 /2 white onion sliced
1 tbsp olive oil
1 tsp garlic powder
Sea Salt and Pepper to taste
Dried Italian Seasoning
1 cup cooked red kidney beans (I made mine from scratch but you can use canned, drained and rinsed)
1 bunch parsley chopped
½ cup lemon infused olive oil
½ cup Balsamic Vinegar
3 tbsp sesame seeds
In a small pot with lid add ¼ cup boiling water and vegetable bouillon. Dissolve cube. Add Couscous and cover with lid for several minutes until all liquid is absorbed. Set aside.
Line a baking sheet with a rim with parchment paper. Add the vegetables and toss with the olive oil on the sheet. Season with garlic powder, salt, pepper, and dried herbs. Bake at 450 F for 10-15 min until they start to brown and are tender. Remove and set aside.
In a large bowl, add chopped parsley, Couscous, red kidney beans, vegetables, and the remaining ½ cups each of lemon infused olive oil and Balsamic vinegar. Toss all ingredients and set aside.
In a dry skillet lightly toast the sesame seeds, and add some to salad ad on top as garnish.
You know about the ripple effect. You toss a stone into the water and see the endless ripples project out from the center of where the thrown object landed. That’s what Stir It 28 was for me. I will not lie to say I was worried about meeting the expectations of the rest of the group for the Chicago side. From the get go, I had my network of people who were willing to help, and boy did they help. I could have never done it with out them. In between work and Master Chef auditions, February was just tight for time and focus. I was worried about the sales, as I had the least online sales compared to ATL, LA, and NYC. You cant say I didn’t promote the hell out of it via twitter and Face book, but the sales were not there. Chicago is huge city and asking for $30 on top of a cash bar with competing Restaurant Week other fund raising initiatives and other events was hard. But I tried to stay positive and just wanted to get through Sunday. The words of my mother“Fret Not and to worry is a sin” stayed with me through out the day. I know fund raising is hard work and I approach it realistic expectations.I am grateful for every little bit I can get. At first I thought the venue would be too small. but in the need it was just right. At the stroke of 2:30 fabulous volunteers took charge and helped me set up the place. Talk about tons of amazing food! The volunteers came through with some amazing dishes. One could barely make it down the buffet and their plate was full. It would have taken three to four trips alone to sample all. The cash bar was flowing too. The afternoon was perfect and , while a small crowd, we managed to take in more at the door than online. Chicago foodies had a chance to meet and connect with others. Through their tweets and re tweets they inspired others to donate or attend one of the other cities events. It was classic Midwest, down to earth , simple, and real.So you see the ripple effect happening here?
And in the end, after we all cleaned up , the beginning of another heavy snow started. With so much food left, even after people took their share, we had a few trays left. Homeless shelters in Chicago don’t allow you to donate leftovers food from restaurants ,events, etc. due to health laws.So Certain Someone and I packed the trunk up and drove down to Lower Wacker. Lower Wacker a long running street underground that the many homeless people live on. Its not unusual to see tents and men and women making a home in a dark corner buffeted from the harsh lakefront winter winds or sweltering summer heat. So Certain Someone and I found a man in his blankets who was eating something in wrapper. We stopped the car and explained we had food leftover from a party. He was happy to get it and the some paper goods so he could share it with others in his community. See the ripple effect at work here. It takes a massive devastating event to remind people to come together and care for one another. Stir It 28 did that. Haiti will continue to need help even after these next few months. Rebuilding will take years. So whether your efforts are grand or small, everything is and will be appreciated. I cant say Thank You enough.
Thanks for the support and positive vibes over the weekend. Unfortunately neither Beth or I placed amongst the 115 pies. Competition was it at it stiffest. Nevertheless I got to serve and sell my pies slices during the event , and both sold like hotcakes. The feedback was good from the public, so I’m calling my pies a winner. Beth and I concluded that they really wanted the more traditional pies, although the judging process seems weird to me. Oh well, onto the next thing.
A highlight of my day was tagging along to the Bucktown Farmers Market with Beth. I get organic delivery boxes and really don’t have the time to make weekday Farmers Markets downtown during work hours. Green City Market in Lincoln Park just isn’t convenient to get to on Saturdays with my schedule. I love Bucktown, a funky edgier neighborhood in Chicago full of great Boutiques and restaurants. The Bucktown Farmers market , while, small didn’t disappoint. After getting bombarded for several signature and petition requests form local politicos, we made our way through. The root vegetables were so lovely, I wish I could have purchased it all. I settled on some wide and fat Cipolini onions, beautiful reddish baby carrots, celeriac root, miniature peppers, fingerling shaped sweet potatoes.and pretzel bread. The hues of nature were spellbinding and this market had a wonderful array of offerings.
I was thinking of roasting the Cipolini’s in a balsamic glaze and making a tart with my puff pastry pie tarts. But Certain Someone was home and and an Autumn chill called for something more substantial. Immediately I thought of Hungarian Goulash. Both Certain Someone and I love Hungary, only we have never actually travelled there together. This summer he spent time there on business and brought me back precious bottles of Tokaj and foie grass. What we both noticed is authentic Goulash is more of a soup than stew with potatoes. Certain Someone and I are more inclined to a stew based dish with noodles. I decided to make Spazlte or little dumplings to add to our dish. I used my Culinaria Hungary book as guide. Goulash should never be thicken with flour. So I did not dredge my neat in flour before browning. Certain Someone mother uses a combination of pork and beef, I just used beef. So I guess it’s not really authentic with the Spaeztle and no potatoes, but just as good.Long slow cooking and plenty of paprika and some tomato paste ensure a thickened stew.It’s no wonder this simple dish created by herdsmen in a kettle has become an International favorite of all. It even tastes better the next day when the flavors meld more.
Goulash
* Note ,I used what I had on hand, Feel free to add other root vegetables like turnips, celery,or bell peppers, etc to this.
1-2 lbs beef cubes
2 large onions , cut into cubes, or whole peeled Cipolini’s( about 4 )
2-3 cloves garlic
1 bunch baby carrots or 2-3 large carrots( peeled and cut into cubes, leave baby carrots whole)
1 cup mushrooms quartered
1/4 cup sweet paprika
salt and pepper
Vegetable Oil
1 can tomato paste
In a large Dutch Oven , brown the beef which was been wiped of moisture m in a few tablespoons of vegetable oil. Add the onions to the browning beef. Once the the meet and onions start to brown and caramelize, add the mushrooms, garlic, carrots. Cover with the 1/4 cup of Sweet Paprika, salt and pepper to taste. Add about 7-8 cups of water and bring to boil. Reduce heat and simmer covered for 1 hour. About halfway through check consistency and add the tomato paste. Cover and continue cooking. Remove from heat and let stand.
Spaetlze
1 3/4 cups flour ( 250 grams) 3 eggs beaten 2/3 cup water ( 1/8 liter) salt nutmeg Water for boiling( approx 2 liters) Boil your water in a pot.In a bowl place your flour. Add beaten egg,water, salt, and nutmeg. Mix thoroughly ( I used a whisk). Take a large holed colander and place a little mixture in at at time. With a rubber spatula or wooden spoon run the mixture back and forth across the hole until it drops in the boiling water. The spaetzle dumplings will rise to the top of the water when done. Remove with a slotted spoon. Toss with butter and season with salt and pepper to taste.
Did you know October 4th 2009 is Kanelbullens Dag in Sweden? Imagine a whole day in where the country celebrates the simple , delectable cinnamon roll. As they should! The Swedes are attributed to inventing one of the worlds famous pastry. In 1999 the Home baking Council /Hembakningsråde came up with the concept on the occasion of their 40th anniversary.The rolls would be perfect for a long leisurely Fika( coffee break). Many of you know I have a deep affinity for Sweden as my Certain Someone has a residence there and I have family on my fathers side. I never imagined Sweden would become part of my life, but it has. I didn’t make it there this year, but hopefully next year I can enjoy this view by the house.
I found a lot of recipes were very similar. I didn’t have the full amount of sugar or ground cinnamon on hand. As a result I had to grind my own and sift. I could have used a touch more, but the cinnamon and cardamon flavors shined through. I found it interesting the little rising time that these rolls needed. They can be whipped up rather easily without making it a days project. I used Trina Hahnemann’s recipe from The Scandinavian Cookbook.Trina is Danish, but compiled a lovely cook book of recipes in Scandinavia by the months. Naturally this falls under October.I reviewed her book here.
Cinnamon Rolls adapted from The Scandinavian Cookbook 2 oz fresh yeast 2 cups lukewarm water 3/4 cup softened butter 1 egg beaten 6 cups all purpose flour 2 teaspoons ground cardamon 1/2 teaspoon salt 3/4 cup granulated sugar Filling 3/4 cup softened butter 1/2 cup granulated sugar 4 teaspoons ground cinnamon Glaze 1 egg beaten Swedish Pearl Sugar for topping
In a large bow/ stand mixer, mix yeast and warm milk until dissolved. Add butter, and then beaten egg. Sift dry ingredients of flour,cardamon,and salt. Add to milk and yeast. Add sugar to dough. Knead until a smooth ball forms . If you knead by hand, knead for five minutes. Cover dough with a towel and let rest/rise for 30 minutes at room temperature.
Mix butter, cinnamon and sugar for filling.
After 30 minutes divide dough in half. Roll out into 16 x 12 in rectangles. Spread cinnamon sugar butter mixture over dough. Roll starting on the long side into a wide cylinder. Cut into 1 inch pieces and place on a parchment lined baking sheep or muffin baking cups. Press down slightly if you want to spread on baking sheet( without muffin cup).Cover and let rise 20 minutes.
Preheat oven to 425 F. Brush the cinnamon rolls with egg wash and sprinkle with the Swedish pearl sugar. Bake for 12-15 minutes or until golden brown. Cool on a wire rack.
It is hard to believe summer is over and the fall season will begin. I will not apologise for not truly blogging, but August was a dozy.Starting with the Boston trip, work, the Foodbuzz Smirnoff Lunch, Foodbuzz Visa Signature dinner at Tru with local bloggers , which I haven’t written about, but here is a quick visual tour or a memorable evening.
I also had another night course at the French Pastry School this past week focusing on classic French Cakes, Wedding and Event Cakes with Chefs Laura Ragano and Bob Hartwig. Laura is a protege of the famous Nicholas Lodge.I am just plain fatigued. I haven’t even posted the rest of the recipes from the Smirnoff lunch! Certain Someone has been away for most of the summer, and year for that matter. So not much regular cooking going on here. But I haven’t been a slacker.
I have chosen a winner for the Best Summer Drinks. Lets hear it for Jen of Aeatwrite! It was so fun to read all of your summer memories.
I am just plain fatigued. I haven’t even posted the rest of the recipes from the Smirnoff lunch! Certain Someone has been away for most of the summer, and year for that matter. So not much regular cooking going on here. But I haven’t been a slacker.
