Ensalada Caribeña: Cuban Cabbage Salad

Besides winter squash, my current obsession is cabbage. It all started with my frugal rice salad. Then I became interested in expanding my knowledge of Latin cuisine. So far this year I've made ensalada de remolacha (Cuban beet salad) and ensalada de repollo (Latin cabbage salad). Both recipes feature vegetables that are available year round without a noticeable different in quality. The ensalada de repollo was a great addition to my fall line-up of soups. It was bright, fresh, and raw. Qualities that I probably wouldn't use to describe many of the side dishes found on the table this time of year. I wanted to continue to experiment with the possibilities.

Z.'s favorite salad from Pambiche is their ensalada caribeña, or Caribbean salad. It's a red and green cabbage salad with carrots and herbs dressed with a refreshing citrus vinaigrette. I tried creating my own version of ensalada caribeña. 

I have enjoyed this recipe several ways. First, I enjoyed my Caribbean salad as its own meal, making a healthy lunch. I also a small plate of the salad as a side dish to my Fall Squash Soup. The bright, citrus flavors will complement all of fall's most popular dishes. Come back soon for the recipe!

Ensalada de Repollo: Latin Cabbage Salad

 

I know next to nothing about Latin food and have been trying to change this. My journey started with ensalada de remolacha. A bright, refreshing salad of tender beets dressed with a citrus dressing. Then I moved on to piccadillo, which Z. and I have enjoyed over pasta and I have used the leftovers in several creative ways. The next recipe on my Latin food adventure was my take on migas.

Now I am on to ensalada de repollo. What do I like so much about this recipe?

• It's cheap. Cabbage is the cheap/poor person's best friend.
• All the vegetables are what I consider year-round veggies. Of course, this time of year, the cabbage is going to be particularly sweet and flavorful. 
• There is room for variation. I added many different veggies but if you just want cabbage, carrots, and cilantro, then go for it. Just make sure you invite me over for dinner. Jalapeno vinaigrette doesn't sound appealing to you? Leave it out or use 1/2 jalapeno. The sharpness and spiciness from a spicy chile pepper isn't for everyone.

Enjoy!

Latin Cabbage Salad

by Ace Nation

Keywords: raw gluten-free vegan Cuban

6055361

Ingredients (serves 6-8)

For the dressing

• 1/2 cup vinegar, such as white vinegar
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2-1 whole jalapeno, seeds removed and chopped
• 2 teaspoons Kosher salt, more or less depending on taste

For the salad

• 3/4 small head green cabbage, finely diced
• 1/4 head purple cabbage, finely diced
• 1 carrot, peeled and grated
• 1/2 red onion, finely diced
• 1/2 cup diced red pepper, such as red bell pepper, Italian sweet pepper, or New Mexico chile
• 1/2 bunch cilantro, chopped

Instructions

Combine all the dressing ingredients in a blender and blend until smooth. Set aside.

Try to cut the vegetables all the same size. Combine the vegetables and dressing in a large mixing bowl. Taste and add more salt if needed.

May be served immediately but is best when refrigerated for at least 1 hour. This salad gets better and better with time.

Serve as a side dish or as a condiment to a variety of meals, such as tacos or sandwiches.

Enjoy!

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Leftover Power: Cuban Minestrone

A good tomato sauce provides the basis of many meals in the Cheap not Frugal Eats household. I was trying to think of the reasons why:

• canned tomatoes and tomato products are a great deal (when on sale, of course) for how much flavor and substance they provide
• I love tomato based sauces. With a little attention and time, I can create something special.
• Most importantly, I travel the globe through tomato sauce.

Z.'s red sauce takes me to Italy. A few peppers and some heat takes me to Louisiana while some turmeric, garam masala, and chickpeas brings the Punjab region to mind. Who knew that I could go on an adventure to western Africa by including a bit of peanut butter and yams?

With a few additions to Z.'s red sauce, I can visit Cuba in my mind. For my Cuban adventures I add peppers, such as bell peppers or mild, flavorful chile peppers. This time of year, I am able to get a variety of chile peppers from my local farmer's market, like pimento but use what you enjoy and what is available. I add plenty of oregano and a generous handful of chopped pimento-stuffed olives. If you are feeling extra adventurous, try including 1/4 cup raisins. 

I have enjoyed this delicious sauce two different ways. The most simple meal Z. and I had was pasta with this Cuban tomato sauce. The olives provide a mildly bright yet briny counterpoint to the slow-simmered tomatoes and onions.

Then, I used about 1 cup of leftover sauce as the base of what I'm calling Cuban minestrone. Since my Cuban tomato sauce is so hearty, I only added a few additional ingredients:

• zucchini
• dark greens (in my case, beet greens)
• black beans
• small pasta
• water or broth
• sherry vinegar, to garnish

I just heated up some olive oil in a soup pot, and sauteed the zucchini and greens. Then I added the tomato sauce, about 4 cups of water (I was only making a meal for myself), and 1/2 can of black beans. Meanwhile, I cooked the amount of pasta I wanted separately. After letting the soup simmer for about 15 minutes, I combined the soup and pasta. I garnished the bowl with a few splashes of a good-quality sherry vinegar.

What other ways do you use tomato sauce? I would love to know!

Improvisatory Moment in the Kitchen: Frugal Rice Salad

When it's hot, I don't always feel like cooked food or anything very warm, for that matter. Rice has become one of my favorite foods and a meal with rice almost always sounds like a great idea. The other night, after working outside all day in the park, I wasn't very inspired. Z. was bound and determined to make stir-fry. I looked at the fresh veggies and thought they would also be great raw. I chopped a bunch of vegetables, gave half to Z. to cook, and created a rice salad with the rest. I splashed the rice and veggie mixture with a bit of rice vinegar, olive oil, salt, and red pepper flakes. A great improvisatory moment in the kitchen. Use whatever veggies you have on hand. Since I had it, I used:

• cooked jasmine rice
• red bell pepper
• green bell pepper
• red onion
• purple cabbage
• basil
• cilantro

What vegetables would you use?

Enjoy!

Ensalada de Remolacha: Cuban Beet Salad

 Here is my attempt at creating one of my favorite dishes from one of the best restaurants on the planet: Pambiche in Portland. Z. and I always get primera vuelta, which is a great way to try many several different dishes without a huge commitment. You have a choice of an empanada, croquetas, or frituras which is served with tostones, fried green plantains. The third dish, and for me, the pièce de résistance is the salad. Like Z., you can order their organic cabbage salad, or a chayote salad, or you can have good taste, and try Pambiche's organic beet salad, ensalada de remolacha. 

 

I have no idea what Pambiche uses in their ensalada de remolacha but I do know there are beets, watercress, extra-virgin olive oil, and a sour orange vinaigrette. Simple, light and fresh are the keys to the success of this salad. I created a dish that emulated Pambiche's salad. I think I came pretty darn close. Enjoy!

*The key to the sour orange flavor is one part tart/sour to two parts orange juice. I used white balsamic because I love the flavor of orange and the balsamic but lemon juice or lime juice would be great alternatives.

Ensalada de Remolacha or Cuban Beet Salad

by Ace Nation

6050510

Ingredients

• 2-3 large beets or 5-6 small beets
• 1/2 bunch parsley
• zest and juice of 1 orange
• 1-2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• Kosher salt, to taste

Instructions

To prepare the beets

Clean and wash beets. Bring a pot of water to a simmer. Add beets. Cook until a knife can be inserted easily, about 15-20 minutes. Drain and allow to cool. Trim the shoots and root end off. The skin should peel off easily. Carefully, with a small knife, trim off any remaining skin.

For the salad

Combine all ingredients in a mixing bowl. Season to taste with kosher salt. Allow to rest for at least 30 minutes before serving.

Enjoy!

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Zucchini Fries: Baked and Fried

 

When you are cheap and it's summer, you eat a LOT of zucchini. If you grow zucchini yourself, you just might have a gluttony of home-grown zucchini. Or in my case, I buy the largest zucchini I can at the Corvallis Farmer's Market for $0.50 each.

I have a few different recipes that use zucchini:

• pasta salad
• zucchini pancakes
• many, many variations of scrambled eggs
• zucchini "chili"
• and black bean and pineapple chili, among others.

I have a new recipe, Zucchini Fries. The other day I shared my first attempt at zucchini fries. I thought the crunchy outside was just too much for the simple zucchini. I made a small adjustment, omitting the flour coating and adding a splash of water to the egg to make it less goopy.

 Z. and I then cooked the zucchini fries, baked and fried. The breading didn't entirely stay on the fried version but that batch had a nice, almost smoky flavor the baked fries lacked. I do have to say, baking the zucchini was super simple and required minimal attention. Feel free to add your favorite seasonings to the breading. I kept it simple with Italian season, salt, and pepper. Enjoy this easy and tasty side dish!

Baked Zucchini Fries

by Ace Nation

6050323

Ingredients

• Nonstick cooking spray
• About 2 cups zucchini sticks
• 2 eggs, beaten
• 2 tablespoons water
• 1 cup dry fine bread crumbs, or more as needed
• 1/2 teaspoon Italian seasoning
• Cayenne pepper, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees Fahrenheit and spray baking sheet with nonstick cooking spray.

In a bowl, combine egg and water. Season with salt, pepper, and cayenne pepper. Set aside.

Pour bread crumbs into a second bowl and season with salt, pepper, and cayenne. Set aside.

Dip zucchini sticks into egg wash and coat. Shake excess egg off before placing in the bread crumbs. Coat the sticks with the bread crumbs, carefully shaking off excess. Place in a single layer on prepared baking sheet. Spray the top of the zucchini with a thin layer of nonstick cooking spray.

Cook until brown and tender, about 10-12 minutes. Serve warm with dipping sauce of your choice.

Enjoy!

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Recipe Testing Failures

Creating new recipes is full of surprises. Sometimes my meals are better than I could have imagined. Such as, Coconut Curry, Pappa al Pomodoro, and Pasta with Béchamel Sauce and Spring Vegetables. Other times, it takes me a couple of tries to get things right. That's why I do not have a new recipe today.

Let's see, I've tried warm pineapple compote several times.

I enjoy pineapple compote over French toast but it's not quite good enough to share on here.

Yesterday, I tried breading zucchini with an old-school recipe and bake them. I first dredged the zucchini in flour, then dipped into an egg wash, then covered the zucchini sticks with fine dried bread crumbs that I had seasoned. It was overkill. And...I overcooked them. I have an idea of how I need to change the recipe to make it work. Zucchini is in abundance and cheap at the farmer's market. I'll be trying this again.

Tabbouleh "Salad"

This is a meal we had recently, created in an improvisatory moment.

Basically, it's tabbouleh deconstructed. Tabbouleh is a salad of bulgur wheat, cucumber, tomato, occasionally onion, with lots of parsley and mint, dressed with olive oil and lemon juice.

 

I took the components of tabbouleh but rather than combining them, I layered the ingredients on a bed of crisp lettuce and topped it with my own light, bright vinaigrette. I have become quite smitten with parsley and mint in my green salads. Then, the still slightly warm bulgur added substance and its own nutty deliciousness. If you would like a complete meal, add a few chickpeas. Enjoy!

Recipe Review: Lentil and Garlic Sausage Cassoulet

Recipe: Lentil and Garlic Sausage Cassoulet

Source: Bon Appétit

Ace's Opinion (the short version): Delicious! We have already made this twice. It's time-consuming but I'm thinking of ways around that and I actually learned something about cooking lentils. Keep reading to find out what.

Ace's Opinion (the long version): Of course I am going to love any meal involving lentils but if you want to impress and feed a crowd cheaply, this recipe is the way to go. Z. and I were planning a small dinner party and wanted to serve a multicourse French meal. Finding a traditional French entree that didn't have chicken, pork, beef, or fish was proving to be difficult. We did a little searching and found the Bon Appétit recipe for lentil cassoulet, something a little different than the traditional cassoulet of duck confit, white haricot beans, and sausage.

Let's take a look at the basic ingredients of the version Z. and I made that are already a feature in some of my lentil recipes, such as this one or this one:

• lentils
• onions
• carrots
• celery
• garlic
• seasonings

What makes this recipe special:

• BACON STOCK

One reason this recipe is so time consuming is the first step. You create a stock using bacon, water, onion, and cloves. The stock is used to cook the lentils then to finish the cooking process in the casserole dish. This stock not only creates flavorful lentils, trust me when I say that the carrots and celery in the finish dish were the best carrots and celery I've ever had. Don't fret, the bacon is used again.

What we did differently:

•  We changed some of the proportions. Each time we made this recipe, we used about 1 cup of Puy lentils. Even with just 1 cup of lentils, this could have served 6-8.
• We also added extra carrots and celery. See above for a description of sauteed vegetables simmered in bacon stock.
• Go heavy on the seasonings (herbs, spices, and garlic). Perhaps because we were using dried herbs, we needed to use more than we thought at the first time we made this dish. 
• We couldn't find the right kind of sausage and just omitted it, while going a bit heavier on the bacon.
• The recipe doesn't specify fresh bread crumbs or dried. We used dried bread crumbs and certainly had no need for the 4 cups called for in the recipe. One cup of dried bread crumbs was plenty.

Make this recipe and enjoy!

Pineapple Round #2: Black Bean and Pineapple Chili

 

Since we made pineapple fried-rice, Z. and I have made pineapple stir-fry several times more. I have so enjoyed the flavor of the pineapple with vegetables like broccoli and greens, I decided to be a little more adventurous with my pairings. I used Zucchini "Chili" as a starting point, trying a few changes with that recipe, and added pineapple. It was great! First of all, I like the variation of the chile I made. It had more of the consistency of chili. I also loved the flavor the pineapple added. Enjoy!

*A whole jalapeno, even with the seeds removes, makes this chili rather spicy. If you don't want something super spicy, leave the chili pepper out and use a dash of cayenne instead.

Black Bean and Pineapple Chili

by Ace Nation

Keywords: entree soup/stew vegan pineapple vegetables

6048661

Ingredients (serves 3-4)

• 1 tablespoon oil
• 1/2 onion, diced
• 1/2 red bell pepper, seeds removed and diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced finely
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can corn, rinsed and drained
• 1 15 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 1 cup water or broth (if a more stew-like or chili consistency is desired, add 2 cups of water or broth)
• 1 tablespoon mild chili powder or smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Italian seasoning or oregano
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 small Italian zucchini, diced
• 1 1/4 cups fresh pineapple

Instructions

In a large high-sided skillet, heat olive oil over medium-low to medium heat. Add onion, stirring occasionally, cook until soft, a little color is nice, 8-10 minutes.

Add garlic, jalapeno, and pepper. Cook, stirring occasionally, until garlic is tender, about 5 minutes.

Add water or broth, chili powder, cumin, Italian seasoning, diced tomatoes, tomato sauce, black beans, corn, and season with salt. Bring to a boil, lower the heat, and let simmer 10-15 minutes, until sauce is desired thickness.

Add squash and pineapple. Heat until zucchini is heated through, about 5 minutes. Taste and add salt if needed.

Garnish is with fresh cilantro or lime, if desired.

Enjoy!

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Pineapple Round #1: Pineapple Fried Rice

Yesterday, I shared that I will have an abundance of pineapple and to expect a flurry of pineapple recipes in the near future. Last night, Z. and I enjoyed pineapple fried rice. Z. cooked! I had nothing to do with the creation of our meal except I was his sous chef and chopped vegetables. We used onion, carrot, broccoli, Thai bok choy, and pineapple. This was delicious!

What's the key to Z.'s delicious fried rice? Stir-frying the rice at the end with very dark soy sauce. I share a picture of the soy sauce we prefer in my Green Bean Stir Fry post. We purchase ours at our favorite Asian foods market but occasionally you can find this brand in the grocery store. Just look for something that is viscous and dark. Enjoy!

My Version of Hot and Sour Miso Soup

I've discussed my adventures and new-found love of miso a few times. I shared how I used miso in my Persimmon and Parsnip Stir-Fry to tie together all the sweet and earthy flavors I had going on. I have been trying to create citrusy dressing with miso: here dressing a soba noodle salad. By far, my favorite way to enjoy miso is in a soup.

There is nothing traditional about this soup; I combine the flavors I enjoy, which are miso and rice vinegar, and combine them with the vegetables I have on hand. My favorite way to make this soup is to use leftover stir-fry vegetables. Not only am I re-purposing leftovers, I only have to heat up some vegetables.

I have learned a few key lessons from making this soup over and over again.

• Real miso soup uses dashi, a stock made from seaweed and dried tuna. I am too cheap to do this. I use one-half of a chicken or vegetable bouillon cube.
• Dried mushrooms really do add a lot of flavor. Before starting the stock, I soak 3 or so pieces of dried mushroom in a small bowl. When I begin to heat the water or stock up, I add the mushrooms and the soaking liquid. Dried mushrooms can be pricey. I have found the cheapest dried mushrooms to be dried shitakes from the Asian market.
• The miso I like to use isn't completely smooth. I have a small, fine-mesh sieve where I place the miso. Using the back of a spoon, I make sure not to completely submerge the strainer in the broth and negate the whole point of this step, and push the miso through the strainer leaving behind the fine bits of rice.
• To make it hot, freshly ground white pepper is frequently used. I buy just a bit in the bulk. This stuff is spicy! Use with caution. If available, I prefer to add spice with fresh chilies. About 1/4-1/3 of a jalapeno is enough to add spice without being overpowering. Red jalapenos or Fresnos are especially tasty in this soup.

Enjoy!

Hot and Sour Miso Soup

by Ace Nation

6045323

Ingredients (serves 1)

• 1 tablespoon canola oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, finely minced
• 1/4-1/3 chile, seeds removed and finely minced
• 1/4 cup carrot, chopped
• 1/4 cup zucchini, chopped
• 1/4-1/2 cup kale or other greens like bok choy, roughly chopped
• 1/4 cup edamame, thawed
• 1/2 chicken or vegetable bouillon cube
• 2 tablespoons miso
• 3 cups water
• White pepper, freshly ground, to taste
• 1 tablespoon rice vinegar, more or less to taste

Instructions

In a small soup pot, heat oil over medium heat. Add onions, cook, stirring occasionally, until translucent, about 5 minutes.

Meanwhile, heat water in a separate pot or hot water kettle while vegetables are cooking.

Add the remaining vegetables. Cook, stirring occasionally, until tender, about 10 minutes.

Add water and bouillon cube, bring to a gentle boil, and make sure the bouillon is dissolved.

Remove the pot from the heat and add miso. If a smooth consistency is desired, place miso in a small fine-mesh sieve and push through into the soup. Mix until combined.

To serve, garnish with freshly ground white pepper, if desired. Add rice vinegar.

Enjoy!

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My Attempt at Yumm Sauce

 Reader beware: Yumm Sauce can be addictive. Proceed with caution.

Yumm sauce is the most famous creation from Cafe Yumm, a low-key casual restaurant founded in Eugene, Oregon. Cafe Yumm serves rice bowls which they call Yumm! Bowls, salads, and sandwiches all made with very fresh ingredients.Yumm Bowls are super easy to put together: rice, black beans, Yumm sauce, cheese (Tillamook cheddar is best!), fresh tomato, avocado, sour cream, black olives, and cilantro.

The key to its rice bowls is most definitely their Yumm Sauce. You can purchase the sauce at the cafe or at a few different grocery stores in Oregon but it is expensive, around $5 for a jar. While not exactly the same as Yumm sauce, this recipe comes awfully close. As far as homemade meals go, the ingredients for Yumm sauce are more expensive than many recipes but it's delicious and stretches pretty far. We had Yumm bowls for a few days in a row and still had a bit of sauce leftover.

I have never made my Yumm sauce with soybeans. I didn't know you were able to get them until recently. I have always used soy nuts which you can get at many supermarkets (probably even those in Wyoming). While not necessary, I like to soak them first then drain the excess water. This makes for a smoother sauce. Enjoy!

Copycat Yumm Sauce

by Ace Nation

Keywords: blender sauce

6047439

Ingredients

• 1/2 cup canola oil
• 1/2 cup almond flour
• 1/3 cup nutritional yeast
• 1/2 cup cooked garbanzo beans
• 1/4 cup, cooked soy beans (not edamame!), or 1/4 soy nuts soaked in water then drained
• 1/2 cup water
• 3/8-1/2 cup lemon juice, depending how consistency and how tangy you would like the sauce
• 1 garlic clove, minced
• 1/2-1 teaspoon Kosher salt
• 1 1/2 teaspoons curry powder

Instructions

Combine all ingredients in a blender or small food processor. Blend until ingredients are ground. Scrape down the sides of the bowl and add the canola oil. Continue to blend until smooth. Taste to adjust salt if needed. Serve immediately or cover and refrigerate for an hour to overnight to let the flavors combine. Enjoy!

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Leftover Power: Eggs Simmered in Tomato Sauce

Yes, I overcooked my eggs by a small amount! Please don't judge...too harshly.

After creating Mexican Casserole with diced tomatoes, I tried a variation with tomato sauce. I purposefully kept some of the sauce to the side to see if I could do something interesting with the leftovers.

I have to admit this isn't quite a full recipe yet. I used leftovers because I wasn't convinced that going to all the trouble of creating tomato sauce just to cook some eggs in would be worth the time. Read on to uncover my verdict.

One recipe that I had never tried before was eggs baked in tomato sauce. I cooked my in the skillet since I was just cooking for one. Since I couldn't stir the sauce while the eggs were cooking, the eggs of the sauce did get a little brown. Maybe I had the heat a little too high?

This was still a great meal! I had previously thought that eggs and tomatoes would not really go to together. Turns out, all those recipes for eggs and tomato sauce that I have seen in tons of cookbooks are there for a reason.

My tomato sauce had lots of onions and garlic. The other vegetables were jalapeno, bell pepper, corn, and black beans. I spiced this version with smoked paprika and cumin.

I put the sauce in a small non-stick skillet, heated it up over medium until bubbling, stirring occasionally. Once bubbling, I cracked two eggs over the top and placed a lid on the pan. I have no idea how long the eggs cooked. I cooked them until they looked how I like them. For someone who has tried again and again to poach eggs unsuccessfully, this technique is a great alternative to poaching.

This is what I started with.

If you feel like you need some proportions or would like to see some recipes, here are a few that I found that I thought looked yummy:

• Baked Eggs in Tomato Sauce from Knife Fork Swoon
• Baked Eggs in Tomato Sauce from Good Thymes and Good Food
• Here is a version cooked in a skillet: Eggs Simmered in Tomato Sauce from The Splendid Table
• I wouldn't have thought of using polenta! Baked Eggs in Creamy Polenta and Pepperoni Tomato Sauce from Megan Palmer for Cooking Channel

Enjoy!

Eggs, Part 3: Scramble Variations

I have tried many variations of scrambles, using what is fresh in my refrigerator. Some versions have been more successful than others. For instance, turnip is delicious in stir-fry but not so great in a scramble. Butternut squash is another veggie I wouldn't suggest.

In Eggs, Part 2: Scramble, I promised that I would reveal my favorite scramble ingredient. Fresh green beans have become one of my favorite scramble ingredients. There is just something between the fresh, crispness of the green bean that goes really well with the flavor of eggs.

Here are a few variations I have made:

A take on my standard with the addition of kale.

Green scramble: onion, green beans, and spinach

Truly using what is in the refrigerator: onion, peppers, green beans, acorn squash, radish

Onion, green bean, and broccoli

What are your favorite variations of the scramble or omelet?

Eggs, Part 2: Scramble

Scramble or omelet. Call it what you may. When I'm being dainty, I have the correct vegetable to egg ratio to keep the eggs together. The rest of the time, I have too much stuff in the pan and I end up with a scramble.

There is still a possibility of an omelet!

The omelet holds a dear place in my heart. It was the first dish I ever learned how to cook and my daddy taught it to me. My favorite version (and the recipe I have included) is still pretty similar to those first omelets I learned how to make.

I hate slimy eggs so I cook both sides. Guess I will just enjoy a scramble.

Scrambles have become a favorite dinner. Z. and I are the masters of meals that take an hour so to cook, so I appreciate this meal for its quick cooking time. What takes the most time is cutting vegetables and cooking the onions. Chopping vegetables is meditation for me, so I don't mind that part. Onions take awhile to cook, about 10 minutes just to get translucent onions on medium-low to medium heat. If you want a really quick meal, don't add onions. In this one instance, my feelings won't be hurt.

I have so many different variations of the scramble to share with you that I am going to give the scramble variations their very own post. Check back to see what my favorite ingredient is in a scramble. You just might be surprised!

Ace's Favorite Scramble

by Ace Nation

6044669

Ingredients (serves 1)

• 1-2 teaspoons canola oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup crimini mushrooms, stems included, diced
• 1/4 cup summer squash (yellow squash or zucchini), chopped
• 1/2 cup peppers, such as bell pepper or Italian sweet peppers, seeds removed and diced
• 3 large eggs
• 1-2 teaspoons milk or 1/2 & 1/2
• 3-4 fresh basil leaves, if available, torn into pieces
• Salt and pepper, to taste

Instructions

In a bowl, beat the eggs and milk or 1/2 & 1/2. Season with salt, pepper, and basil if using. Set aside.

In a non-stick skillet, heat oil over medium heat.

Add onion and garlic, stirring occasionally, cook until onion becomes translucent, 5-7 minutes.

Add remaining vegetables, stirring occasionally, cook until peppers are tender, about 5 minutes.

Add egg mixture to pan. Very gently, stir when the eggs have begun to set up. Cook until eggs are desired consistency. Serve immediately.

Enjoy!

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Eggs, Part 1: Provencal-Inspired Veggie and Egg Gratin

 

Eggs require little introduction. Eggs are an essential in the cheap household's refrigerator. They taste great, are versatile, and reasonably cheap (when on sale). I eat eggs probably twice a week, if not more. Fried eggs make a quick breakfast, scrambles or omelets are a favorite dinner, and a baked egg dish, like the following provides a nice variation.

My version is adapted from a recipe I found in Martha Rose Shulman's Mediterranean Harvest. I'm going to invent a word: cheapskating. Omitting the cheese is my first step in cheapskating a recipe.It means doing something that takes away pleasure from your life in order to save some money. I also changed the recipe by including some of my favorite vegetables like kale, Italian sweet peppers, and summer squash. Don't forget the bread crumbs! I've heard buttery bread crumbs referred to as the poor (wo)man's Parmesan. I would have to agree. Enjoy!

Provencale-Inspired Veggie and Egg Gratin

by Ace Nation

Keywords: entree vegetarian eggs vegetables

6044662

Ingredients (serves 2-4)

• Non-stick cooking spray
• 2 tablespoons olive oil, divided
• 1/2 onion, finely diced
• 2 cloves garlic, minced finely
• 2 cups kale, chopped
• 2 Italian sweet peppers, seeds removed, chopped or 1/2 cup red, orange, or yellow bell pepper, chopped
• 1/2 cup summer squash, such as zucchini or yellow squash, diced
• 3 large eggs
• 1/2 cup milk
• 1/2 cup cooked white rice
• 1/4 chopped parsley
• 2-3 tablespoons bread crumbs
• Freshly ground black pepper
• Kosher salt

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Spray a baking dish with non-stick cooking spray. Set aside. I use a 6 cup Pyrex baking dish.

Heat 1 tablespoon olive oil and butter, if desired, in a large skillet over medium heat.

Add onion and garlic to the pan, stirring occasionally, cook until onion begins to soften, about 5-7 minutes.

Add kale, peppers, and summer squash. Stirring occasionally, cook until kale is wilted, about 5-7 minutes. Remove from heat and allow to cool slightly.

In a mixing bowl, beat eggs. Season with black pepper and kosher salt. Add cooled vegetables, rice, and milk. Mix until combined.

Pour into prepared baking dish.

To make the bread crumbs, heat 1 tablespoon olive oil in a small skillet over medium heat. When warm, add the breadcrumbs, season with salt and pepper, and toast until lightly golden, about 2 minutes.

Evenly spread the bread crumbs over the top of the egg and vegetable mixture.

Bake gratin between 30-45 minutes. To make sure the gratin is completely cooked, a knife inserted into the middle should come out clean but the center should still be rather soft. Let cool about 5 minutes before serving.

Enjoy!

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I'm Seasonally Confused

I have had so many great recipes to share lately that I never got around to sharing my adventures with persimmons. Well, it is now March, the time of asparagus, citrus, and green beans. The brief life of persimmons has long been over. These persimmon recipes are a nostalgic look back at the past winter and fall.

I had a bag of Fuyu persimmons, which you can read about here. My first adventure with persimmons was a crisp. I followed Dinners and Dreams Persimmon and Crisp recipe, only omitting the dried cranberries (not because I didn't think it would be delicious, just didn't have any). This was a simple, homey desert that allowed the exotic (to me) fruit shine.

Here are the ingredients for the fruit portion of the crisp. I love honey!

Ingredients for the crisp topping.

This just makes me smile. It's a sunset in a pan.

Yum! Simple, homey, and let's the fruit shine.

My Persimmon and Parsnip Stir-Fry is one of the best meals I have made this winter/fall, alongside my Peanut and Yam Curry and Pappa al Pomodoro. This stir-fry had two keys to its success: multiple textures and the balance of flavors. I use a variety of textures like soft persimmon, crispy parsnip, crunchy broccoli and included more toothsome chicken. The balance and layers of flavors was created by using spicy, citrusy red chile pepper, sharp ginger, earthy parsnip, and sweet persimmon. Onion and garlic round out all my stir-fries. The element that ties everything together is the miso.

My first time cooking with chicken at home in years. I was home alone and feeling sorry for myself so I splurged. This one chicken breast became 2 meals and would have become a third. Look for my Kitchen Misadventures to find out what happened to the third portion.

 There was a time when I was afraid of miso. It's alive, after all. Before experimenting with miso at home, my one experience with miso was a bowl of miso broth at a sushi restaurant. I thought it was...interesting. I kept coming across recipes that use miso and finally decided to give the stuff a try. My first miso adventure was with chickpea miso. The co-op in Corvallis has a huge variety of misos in bulk, including chickpea miso, which is great if you just want to commit to a little bit. No more chickpea miso for me. Eating my chickpea miso broth was like slurping bean cooking liquid with some extra earthiness.

I tried again with some Westbrae Organic Mellow Red Miso. I have fallen in love and going we are still going strong, three tubs later. If you are unfamiliar with miso, the only adjectives I have are earthy and funky.

 

This was one good looking meal.

Turns out, that earthy funk goes great with persimmons. To create the rest of the sauce, I just used my standard stir-fry trifecta: soy sauce, rice vinegar, and Sriracha sauce. Enjoy!

P.S. I can't wait to try Dinners and Dreams version of cobbler with quinoa topping.

**As you can see in the photo, some of my persimmons still had a green tinge and most were very firm. I stored my persimmons in a paper bag until they were softer.

Persimmon and Parsnip Stir-Fry

by Ace Nation

Keywords: stir-fry chicken miso

6044523

Ingredients (serves 2 hungry adults)

For the Sauce

• 2 teaspoons miso
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• Sriracha, to taste

For the Stir-Fry

• 1 tablespoon canola oil
• 1/3 pound chicken breast, diced into bite-sized pieces
• 1/2 onion, diced
• 3 cloves garlic
• 2-3 teaspoons freshly grated ginger
• 1 fresh red chile, such as Fresno or red jalapeno, seeds removed, and minced finely
• 2 parsnips, peeled and sliced into half-moons
• 1 cup broccoli, including the stem, cut into small pieces
• 3 Fuyu persimmons, peeled and cut into similar-sized pieces as the rest of the vegetables

Instructions

For the Sauce

Mix the ingredients in a small bowl or cup until combined. Set aside.

For the Stir-Fry

Heat oil in a wok or high-sided skillet over medium heat.

Cook chicken, stirring occasionally, until cooked through, 4-5 minutes. Remove from pan and set aside.

Add onions to the pan. Cook, stirring occasionally, adding garlic after about 5 minutes. Cook until onion is translucent and beginning to brown.

Add chile pepper and parsnip to the pan. Cook, stirring occasionally, about 4 minutes.

Add ginger and broccoli to the pan. Cook, stirring occasionally, until broccoli is just beginning to become tender, about 4 minutes.

Return chicken to the pan and add persimmons. Very gently stirring, cook until chicken and persimmon is just heated through.

Add enough stir-fry sauce to coat all ingredients. Serve immediately over rice.

Enjoy!

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Cilantro Pistou

Look through a few French or French cuisine-inspired cookbooks and you will most likely come across soupe au pistou, a vegetable soup garnished with pistou. I think of pistou as Provence’s version of pesto without the cheese. You blend basil with garlic, olive oil, and a little salt until smooth, occasionally with lemon juice or zest. I have also seen recipes that substitute parsley for the basil.

Root Vegetable and Quinoa Soup

In the winter months, I rely on cilantro as a cheap way to brighten up heavy, earthy meals. I will often chop it and garnish fajitas, dal, or curries with the herb. When I made my Root Vegetable and Quinoa Soup, I thought about the soupe au pistou recipes I have read. Why not use one of my favorite herbs, cilantro, making a deliciously earthy soup a little brighter and more interesting?

Bon appetit!

I imagined my version of pistou not only with the herbal grassiness of cilantro but also with the zip of lime. I loved my Cilantro Pistou so much in vegetable soup that I ended up using the whole batch of Cilantro Pistou with one pot of soup. You can make your pistou as thick or thin as you like. Since I use my pistou in soup or as a dressing, I like it on the thinner side. I accomplish this by adding a little extra extra virgin olive oil. I love the brightness of the herb with the decadence of the olive oil.

My success with the Cilantro Pistou inspired me to try a parsley pistou. In this case I used the pistou as a dressing for my Barley and Lentil Mujadara Salad (recipe coming soon!). Either the Cilantro Pistou or Parlsey Pistou could transform a simple green salad or tomato salad to a luxurious side dish. A future recipe I have in mind is a sandwich made from leftover roasted chicken on a Market of Choice ciabatta roll, with beautiful locally grown tomatoes, fresh mozzarella, and Parlsey Pistou. Would some please buy the ingredients for me? I promise I will really…enjoy!

Cilantro Pistou

by Ace Nation

Keywords: raw gluten-free vegan cilantro

6043171

Ingredients (about 1 cup)

• 1/2 bunch cilantro, about one cup loosely packed
• 2 tablespoons extra virgin olive oil, more or less as needed
• about 2 teaspoons lime juice, more less according to taste
• Kosher salt, to taste
• Dash of cayenne pepper, if desired

Instructions

Combine all ingredients in a small blender or food processor. Blend until smooth. Adjust the amounts of olive oil, lime juice, and kosher salt to taste. Enjoy!

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