Let's Rock and Cassa-Role

Pre-bake

Whyy are cauliflower bunches so large? 

I still had so much left over cauliflower after the big Top Chef Chowdown and really, not much else-except half a Texas sweet onion, half a purple onion, some sour cream, spinach, veggie shreds, asparagus, eggs, and some thyme

And so, instead of going to the grocery store, I did what any resourceful (lazy) individual would do
I decided to make a casserole 


The idea of a casserole has been on my mind because even though the weather outside is delightful (synonymous with eating nice, light meals) - i still desire something hearty and filling to get me through the studying-day


People may associate casseroles with unsophistication and domesticated women who would make a 1 pot, no fuss meal consisting of boring ingredients
and put cheese/breadcrumbs on top to mask its blandness 

Ridiculuous.  That's absurd. Who thinks like that?


A casserole is a wonderful dish-
It allows you to combine different tastes and textures, all in one scoop!


And is an excellent solution to left overs :) 


Cheesy-Cheese-Less-Cauliflower-Casserole


Step one:
Chopped and caramelized the 2 different onions for a very long time in some salt and sugar
when they were nearly done i added some garlic powder and oregano for a little something extra-then i added sour cream, thyme, a little salt, and Veggie Shreds


Veggie Shreds are pretty cool-
It is a soy-based product with no cholesterol, very little fat (certainly no trans fat), some salt and protein...and it's a cheese substitute. 
Oh i know you are skeptical!
But the mozarella flavor is real good-
and last year, I made a quiche using only Veggie Shreds-
it was a huge hit-
nobody could tell it was cheese-free! 
And everybody was thrilled to hear how darn healthy it was-


Step 2:
Steamed the cauliflower and chopped it up real nice


Step 3:
Combined it all together with some more VegShreds, chopped spinach, and some white wine into the mini casserole dish


Step 4:
Baked in the oven


Step 5:
Enjoyed.

delicious-light, but filling-it tasted frenchy...and strangely reminded me of fondue

with each bite, i was immediately transported to those precious times my family would make the 45 minute trip to the Melting Pot as a young, hungry child (this was way before they put one in KOP)
those were good times.
and that was one simple and sophisticated tasting meal.

hours later, the apartment still lingers with the aromas of the casserole-and i feel satisfied.

Feelin' Hunggggarian

If you talk to me for ehh, 7 minutes-Hungary/abroad is bound to come up
It's been over a year-and yes, I know I shouldn't still be this excited and obsessed
But the country charmed me
I am under some kind of Hungarian Spell 
Love Potion Number Kilenc 


And i'm lucky that 4 other DU kids went on my 20 person CIEE program (dominateddd)
and that we all love each other and get together for good food and good reminiscing 


While I usually make Lesco (pronounced Let-cho), i decided to change it up a bit


Atypical Hungarian Stuffed Cabbage 

Filling:
First I did make a pretty traditional Lesco-
but i fried up the sweet Texas onions in veg oil and salt and a ton of paprika paste (piros arany, it is literally a paste that comes in a tube and has unreal flavor, and i use it in nearly everything i make, and even sometimes just with raw vegetables for snacking, and sometimes i add a bit to greek yogurt for breakfast-dont make fun of me-its awesome.) 
when i was being a bit overzealous with the paprika paste, some squirted onto my shirt-and i looked later and the paste is so serious my belly was stained orange! hahah i laughed out loud  
so i added 2 green peppers/2 yellow peppers chopped real small
there is no equivalent to the flavor that a Hungarian paprika pepper has-but ive experimented a great deal-and i think half green half yellow works alright
Stewed, for a long time-i really wanted the peppers to sing
then some bouillon, some salt, some lemon, some sweet (edes) paprika
Stewed, for a long time-layering flavors
Then i added ground turkey-some more salt, Maggi, more edes paprika, and sour cream (which is a first for me-but it added a nice tangy flavor)
And let everything meld together, layer, for another while


Stuffing the cabbage:
I steamed some cabbage to make them flexible and easy to work with, took the leaves piece by piece and added a spoonful of filling-wrapped up it up, and placed it back into the pot-and then i kept the pot on low heat to allow the flavors to develop even more


And there you go-
Neat and tight packages of Hungarian Love

There's Something About Noodles

There is something about lately that has made me in the mood for noodles-
Not only do i love saying the word noodles (what a jolly, silly word, nooooodles)
but theyre comforting, and fun to twirl around your fork

That night, i couldn't have a huge, stuffing meal and fall into a food coma, like i so love to do-
i needed to stay focused-get some real studying done later on


When I was strolling through the Safeway I spotted the Soyrizo-I had just watched a Hungry Girl video a few days ago where she used soy-chorizo in a healthy, mexican pizza
And so, Dinner was Born:


Cabbage Noodles with Soyrizo Bolognese


Saucy:
Carmelized onions with paprika paste/salt
Big can of tomatoes in basil, fresh sage and thyme, chicken bouillon, 2:1 sweet(edes):hot (eros) Hungarian paprika, lemon, Maggi, salt, and soyrizo


Cabbage Noodles:
I used savoy cabbage to add a bit more texta-
and simply took a leaf and sliced it long-ways to produce a ton of long, slender cabbage noodles and added them to the pot-where everything continued to stew 


When the noodles went nice and limp, i dove on in!


It was a crafty dish-
and yea
it tasted damn good.

Making Tom, Gail, and Padma Proud

So when people ask me about my view of reality tv-which obviously happens often due to my "television afficionado" status-my immediate, jerk reaction, is a disgusted face.

HOWEVER-

i think some reality tv is kinda incredible 
i used to obsess over American Idol (shout out to halls 5 south)
I am in a serious relationship with the cooking channel
not to offend my first love, the food network
and of course the travel channel 
But, there is something special about Bravo.
I feel like Bravo revolutionized reality television into not only something incredibly entertaining, but educational-and starred people that are relatable and lovable-
andd produced the show that reigns supreme over any other, TOP CHEF


So to make an event out of this season's finale-my rooms suggested we make dinner from the Top Chef Cookbook (and of course Annie is as devoted as I am, and made the finest decision to buy the cookbook)

Casey and Dale's Turkey and Pork Meatballs with Orecchiette Pasta and Spinach-Almond Pesto

So,
I watch recipes being prepared
I read recipes in magazines, online, various cook books
But even when i was first starting out...
Neverrrr did i follow a recipe.
They're wonderful for inspiration-but to follow one?
You see, cooking is a creative outlet for me-
i combine new and interesting flavors and textures in different ways-its my favorite activity, my release-and following a recipe would contradict all that i love about cooking
(Oy-this makes me sound like such a snob, huh?)


BUT, I really respect Casey and Dale
SO I reallyyy tried to follow their directions!


For the Meatballs:
Ground turkey, ground pork, garlic powder, parm, beadcrumbs, some softened minced onions, parsley, fresh oregano, white wine, lemon zest (which was a serious feat without having an actual grater, i used the edge of a sharp serrated knife), egg, salt
fried 'em up in some oil in batches and set on a paper towel 


Pasta:
normal and al dente, drained and set aside


Vegetables:
cauliflower, artichoke hearts-i left out the baby carrots because uuhhh i dont like them all cooked, and i added some broccoli stem too-just sauteed in some wine wine and a little salt and peppa


Spinach Almond Pesto:
Chopped the spinach, garlic powder, sliced almonds, parm, lemon juice, veg oil, and my own addition-carmelized onions-
but something inexplicable happened to the food processor! i dont know whats wrong-
So, my super duper amazing next door neighbors and friends AMANDA and JORDAN let me use their magic bullet-
and i did it in batches-and it worked perrrfectly! that little bullet is truly magical.


mixed everything up in a big pot


finished in exemplary time, right as the finale began


That night, i had some seriously scrumptious pasta, lovely company/conversation during commercials...but what was most satisfying? RICHARD WON! Love you Richie, you clever, whimsical chef, you have finally gained The Title...of...TOP CHEF

The Master of Disguise

 

What do you see in these (poorly taken) pictures?

Nope, this is not a simple question, it is a riddle.


Noodles you say? Noodles?!?


How wrong you are! 


You give up?


It's Shirataki silly goose!

Tofu Shirataki, a revelation.
It comes in three varieties: spaghetti, fettuccine, and angel hair-which is the best because its thin noodles actually embody the same texture of a true pasta, opposed to the other two, which have a weird elastic quality...
It is composed of tofu and a type of yam (Konnyaku)
It's gluten-free, diary-free, sugar-free, free of cholesterol, is low carb, low cal, and even has calcium.
It is Genius.


To cook the noodles:
Boiled in a pot of salted water and drained...


Sauteed the shiitakes (using pam and some fresh thyme)
I had a TON of leftover lemony-thyme-coconut broth from the fishy dish-
so i heated up a good amount in a soup pot, added the noodles, mushrooms, some tangy, but light sliced yellow tomatoes, and baby spinach.
waited just a few for the greens to wilt, and feasted.


How long did this lovely meal take?
MAYBE 10 minutes. 
i utilized leftovers and still managed to create a something that felt fresh and dynamic.
My Goodness, Robin Miller would be proud :) 

Chilean Out

I've started to drink more and more coconut water- 
1) because it comes in this killer, gigantic can 
and 2) because it is crazy refreshing, hydrating, energizing, has just a hint of something sweet (but theres no added sugar), and i guess, puts me in an exotic mood


After my DAT session, which certainly allowed me to work up an appetite-i went over to the sunflower market and bought my first piece of raw fish here in denver, Chilean sea bass, and i decided to have a medley of veg-brown button mushrooms, broccoli, and red onions in a coconut-lemon-thyme broth.

There was one time last summer where i was fortunate to find these luscious, purple japanese eggplants (at the opening of the newest wegmans)- i knew id do a curry (i also bought several varieties of currys there too)- 
i love to add greek yogurt to currys becuase it adds a tangy flavor and a creamy texture-
BUT i completely ruined those gorgeous eggplants because the pot was far too hot and when i added to yogurt-it curdled into this fibrous, rough cheese. grrrooossssssss
and very sad.

Therefore, i have been hesitant to add yogurt since


and while i am not working with yogurt in this dish, i was still working with coconut milk, a creamy, white product, and so, as they repeat constantly on top chef-i was taking a risk


For the broth:
i turned the range onto low heat and added the coconut milk, a ton of thyme, water, lemon juice, a little chicken bouillon, and salt-i let the flavors stew and meld together for ages


For the veg:
i simply chopped-added to onions to the skillet first (which had been Pammed) with some salt and thyme until slightly softened (i want them to still have a bit of a bite to 'em)
then added the broc and mushrooms with just a smidge of lemon juice and salt


For the fish:
what made me do this> i havent a clue-
but i poached the fillet in the broth and then used the veg skillet to get a crispy bottom


Ladeled the broth down in the bowl, then the fish, the veg around 
And devoured it
  

Dumplings Italiano!

Now these dumplings were pretty spectacular. 

Over the summer I watched Everyday Exotic host Roger Mooking create lovely little raviolis using egg roll wrappers (or maybe it was won ton papers, I'm not positive).  There was no fuss over making, waiting, or rolling out dough.  He simply stuffed 'em and blanched them in some salted water.  I was certainly inspired.  

When I returned to school after break, I made a new spring resolution: to actually cook.  One of the reasons why I don't go completely nuts when I go home is because I get to really spend quality time with my (family's) kitchen: my stocked pantry, my cool, spacious refrigerator, my drawers of diverse pots/pans, my hot range, and my best friend, the spice cabinet.  One deep breathe, and I am totally content.  But at school, who has the time to conceive a meal, shop for said meal, cook said meal, and eat/enjoy said meal?  

MuhHahaha I do now.

That's right-no more just buying the basic vegetables, deli turkey, hummus (well I keep buying that too, for snacking of course) 

I am done with cookin' up a quick egg scramble (I don't really mean that egg scramble, you are oh so delicious)

And this silly blog will be my proof of my improved dining lifestyle.  

These delectable dumplings were my first Denver Culinary Feat.

Inside:

Ground turkey, lots of fresh sage, fresh basil, a little parsley, red onions, a few shakes of Maggi (honestly, I have not a clue what this is, but when I went to Krakow one weekend abroad it was served with the perogies, I became immediately obsessed and bought a bottle in a market right there), salt, and some lemon juice- 

Then I simply laid out my lovely squares of won ton wrapper-scooped a small spoonful of filling-spread some egg wash around it, placed another wrapper on top-and squished it all together (using these wrappers cut out so much unnecessary fat)

I blanched them in some chicken stock (I use chicken stock in nearly everything, and rarely use water-here, it's low sodium but still adds loads of flavor to my dumplings)

For my pesto:

Basil, salt, pepper, garlic, lemon, pecorino, vegetable oil (I made a hot pesto, so of course I used veg oil-if I had used olive oil, yeah maybe I would have gotten a slightly richer flavor, but I also would have chemically altered the bonds within the oil to trans fats.  which are the devil. take note, would you-do not heat up olive oil.) I also melted down some left over red onions to be incorporated in the saucyness. 

And my god. A beautiful meal.  I felt so fresh and satisfied after eating a massive amount-stopping myself from finishing the whole batch was a serious struggle.