urthdaze

This weekend is urthdaze, a two-night run of shows James is putting on in Muncie at Be Here Now. The following bands will be performing:

• Arpetrio
• Indigo Sun
• Eumatik
• Funkryonic Fluid
• Mikial Robertson
• Saint James Hotel
• Tonal Caravan 
• Dan Dickerson
• Kaleidoscope Jukebox
• Megan Maudlin

We are also working with Muncie Delaware Clean & Beautiful for a Village Clean-Up in honor of Earth Day on Saturday 4/23. Anyone who participates in the clean-up will receive free admission to the show Saturday night.

vegetarian week day 3

Dinner for night three of vegetarian week was Punjab Chickpea Stew. I've been a fan of Indian food for a long time, but we've been cooking it more and more recently. I love all the different flavors in every bite and the aromatics that float through the house as everything simmers. This stew is healthy, vegetarian, easy to make, and most importantly - delicious! 

punjab chickpea stew

serves 4

adapted from Cooking Light

1 tbsp extra virgin olive oil 

1 1/2 c onion, diced 

1 inch piece fresh ginger, grated 

2 tsp cumin seeds

1 tsp coriander

1 tsp ground turmeric

1/2 tsp red pepper flakes

4 cloves garlic, grated 

4 cardamom pods, crushed 

1 cinnamon stick

2 1/2 cups water

2 carrots, diced

1 can chickpeas, drained and rinsed

1 can fire-roasted tomatoes, undrained

Cooked rice

Plain fat free greek yogurt, to garnish

Cilantro, to garnish

• Heat olive oil in a large heavy-bottomed pot (I used enameled cast iron). Saute onion for 3-4 minutes. Add grated ginger, cumin seeds, coriander, turmeric, red pepper flakes, and garlic. Saute for another 3-4 minutes. 
• Add cardamom pods and cinnamon, and pour water on top. Add carrots, chickpeas, fire-roasted tomatoes, and juice from tomatoes. Bring to a boil, then reduce to simmer and cover. Simmer for 30 minutes. 
• Discard cinnamon stick and cardamom pods. Serve over rice and garnish with plain greek yogurt and cilantro. 

vegetarian week day 2

We had a great Asian noodle dish with authentic scallion pancakes for night two of vegetarian week. I was determined to have all of our vegetarian weekend be: 

• Filling
• Flavorful
• Diverse in ingredients

While it is common to replace meat with things like tofu or tempeh, we didn't do this. If you like tofu, it would be  a great addition to this dish.

lemon ginger udon

Serves 4

1 lemon, zested and juiced

1 1/2 inch piece of fresh ginger, grated

1/4 c. rice vinegar

1/3 c. soy sauce

1 1/2 tbsp honey

1 tbsp sesame oil

3 tbsp extra virgin olive oil + 1 tbsp 

9-10 oz udon (or you can use fettucine or linguine)

1 tbsp butter

2 medium carrots, shaved into ribbons with a vegetable peeler 

1/3 c. red onion, large dice

1 c. bok choy, shredded

Handful of cilantro, chopped

• Combine lemon juice, lemon zest, grated ginger, rice vinegar, soy sauce, honey, sesame oil, and EVOO in a jar. Shake to combine. 
• Prepare udon in salted water. Drain and set aside. 
• In a wok (or large skillet) heat 1 tbsp EVOO. Melt 1 tbsp butter into oil. Saute carrot and onion for 2-3 minutes. Add bok choy and a few tablespoons of the sauce.
• When bok choy has wilted, toss udon and remaining sauce together with vegetables. 
• Serve with cilantro on top. 

scallion pancakes

Serves 4

1 1/4 c. flour

2/3 c. water

Extra virgin olive oil

Salt

4-5 scallions, finely chopped

• Mix flour and water until it forms a soft dough. Knead for 2-3 minutes until the dough is smooth and elastic. Cover with a damp paper towel for 30 minutes. 
• Cut the dough into 2 equal parts. Set one piece aside. 
• Spread cutting board or counter with a small amount of oil and roll one piece of dough out into a thin rectangle using a rolling pin, around 10 x 12 inches.
• Sprinkle half of the scallions evenly across the rectangle. Roll tightly, creating a long snake of rolled up dough. 
• Coil the roll, then using an oiled rolling pin, roll out into a "pancake." Repeat for second piece of dough. 
• Heat a skillet with 2 teaspoons of olive oil and cook the pancakes, 2-3 minutes on each side, or until golden and flaky.
• Cut each pancake into 6 wedges and serve 3 wedges to each person. 

vegetarian week day 1

James and I try to eat completely vegetarian one to two days a week, but we decided to do a whole week of eating only vegetarian. While we believe it always important to be environmentally-conscious, it is the perfect time to encourage others to do so since this Saturday is Earth Day!

It is commonly thought that vegetarians eat no meat because of animal rights. While I am ALL FOR animal rights, I typically choose to eat vegetarian for environmental reasons. We typically only buy meat from organic, and humane treatment farms to begin with. Some of the statistics regarding the ecological footprint for the production of meat are shocking:

• Land equaling the size of seven football fields is bulldozed every hour across the globe to create more room for farmed animals and food to feed them. 
• The EPA reports that roughly 80% of ammonia emissions in the US come from animal waste.
• Growing a pound of corn takes 100 to 250 gallons of water, while growing the grain, for feed, to produce a pound of beef takes 2000-8000 gallons of water!
• Producing a little more than two pounds of beef causes more greenhouse gases than driving the average car for 3 hours.
• Tons of animal waste end up in giant pits in the ground or on crops, making agricultural runoff the number one source of pollution in our waterways. 
• A meat eater's diet is responsible for seven times as much greenhouse gas emissions compared to a vegan's diet. 

While I have not made a change to eat 100% vegetarian all the time, I do try to practice this multiple times a week, or in this case, trying it out for a whole week straight. Switching to even one more vegetarian meal a week is a step in the right direction towards cutting down on your ecological footprint. 

So vegetarian week #1 of 2011 begins...


Our first meal of the week is gourmet grilled cheese & tomato soup. I blogged these recipes back in February. It is a delicious and gourmet spin on a comfort food classic.

happy birthday james: dinner #2

For James' second birthday dinner, we had a cookout with my mom, Jake, Elizabeth, and Weston (and Boss, too!) at our house on Sunday 4/10. It was the hottest day in Indianapolis yet this year, with temperatures in the 80s. It was gorgeous out! We had brats, german potato salad, grilled corn on the cob, spinach salad, and this AMAZING dessert...

peanut butter & chocolate meringue stack

Serves 8 to 10

meringue layers

1 1/4 c. salted peanuts

2/3 c. sugar

6 large egg whites 

1/8 tsp cream of tartar 

pinch of salt 

• Preheat oven to 275 degrees. Line large baking sheet parchment paper. 
• Finely grind 1 c. nuts with 1/4 c. sugar in food processor. Coarsely chop remaining 1/4 nuts. 
• Using a stand mixer, beat egg whites, cream of tartar, and a pinch of salt until foamy. With mixer running, gradually add remaining 1/2 c. sugar, beating until meringue is stiff and glossy. 
• Add ground nut mixture and coarsely chopped nuts; fold to blend. 
• Spoon meringue onto parchment and spread evenly to fill. 
• Bake until golden brown all over and dry to the touch but still slightly soft - about 1.4 hours. Transfer to rack and cool completely. 

mousse

1/2 c. chunky peanut butter

1/4 c. brown sugar

pinch of salt

1 c. whipping cream

1 tbsp

1 tsp vanilla

• Using electric mixer, beat peanut butter, brown sugar, and salt. With mixer running, gradually beat in 1/2 c. heavy cream to blend.
• In another bowl, beat remaining 1/2 c. cream, sugar, and vanilla until peaks form. Fold two mousse mixtures together. 
• Chill until ready to use.

glaze

1/4 c. unsweetenned cocoa

1/4 c. sugar

1 c. heavy whipping cream 

1 c. semi-sweet chocolate chips

• Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 c. water, whisking until smooth. Whisk in heavy cream. 
• Bring to a boil over medium heat, whisking frequently. Reduce to low heat and add chocolate chips, whisking to melt. 

assemble

• Cut meringue into three equal rectangles (about 10 x 5 inches). Slide a thin knife between meringue and parchment to loosen. 
• Layer one meringue, half of the mousse, and half of the ganache. Repeat for second layer. Top with third piece of meringue. 
• Drizzle remaining ganache on top. Chill for 3 hours minimum or two days maximum.

happy birthday james: dinner #1

James was lucky enough to get two birthday dinners this year; one on his actual birthday on Thursday 4/7 with just him and I, and another on Sunday 4/10 with my family.

For the first (and actual) birthday dinner, I made James Greek Pastitsio. He always loves baked pastas, and this one is a really great, lighter version compared to your typical Italian-style baked pastas. We tried it a few years ago at a Greek restaurant in Wisconsin, and I was very happy to hear that my second take at it was way better then what we had at that restaurant.

Pastitsio: a greek or Middle-Eastern baked pasta dish including pasta, meat sauce, and béchamel sauce; translated literally to mess or scramble.

greek pastitsio
serves 6-8

3/4 lb macaroni, or other small & tubular pasta
1 stick of butter
1 lb ground meat (I use lean, ground turkey to keep it low fat)
1/2 onion, diced
2 cloves garlic, minced
Salt & Pepper
Handful of flat-leaf parsley, chopped
1/2 c dry white wine (I use Sauvignon Blanc)
1 lb tomatoes, diced
4 eggs
3/4 c flour
4 c milk, heated
1 tsp nutmeg
1/2 c. shredded Gruyère cheese
1/2 c. shredded Mozzarella cheese

• Cook pasta in salted water. Drain and toss with 1 tbsp butter. Place in large baking dish. 
• Heat large skillet and brown meat, onion, and garlic. Season with salt and pepper. 
• Add flat-leaf parsley, white wine, and tomatoes. Cover and simmer over medium heat for 10 minutes.
• Cool completely and add two egg whites. Reserve egg yolks for later.
• Layer meat on top of pasta in baking dish.
• Melt remaining butter in large saucepan. Add the flour to make a roux, whisking to combine. Cook for 3 minutes. Add warm milk, and whisk to combine with roux. Season with nutmeg, salt, and pepper. Heat to a boil. 
• Remove from heat and stir in 1/3 cup of each of the cheeses. Stir in reserved egg yolks and two remaining eggs. 
• Pour over meat in baking dish. Bake for 30 minutes at 375 degrees. Top with remaining cheese and bake for an additional 15 minutes, or until browned. 
• Let it sit for 15-20 minutes before cutting and serving. 

sticky lemon rolls

I've always been a fan of cinnamon rolls, but these lemon rolls bring Saturday morning breakfast to a whole new level! These rolls are great for when you have house guests - prepare them up to 24 hours ahead of time, then in the morning, just rise for 1 hour, bake, and frost!

sticky lemon rolls
makes 12 large rolls

prepare lemon dough
2 1/2 tsp active yeast
3/4 c milk, warmed
4 c flour
1 stick unsalted butter, very soft
1/4 c white sugar
2 tsp vanilla extract
1/2 tsp salt
3/4 tsp nutmeg
3 lemons
2 eggs

• Sprinkle yeast over warm milk and let sit for a few minutes. With stand mixer paddle, mix milk/yeast mixture, 1 cup flour, butter, sugar, vanilla, salt, and nutmeg.
• Zest and juice the 3 lemons. Divide zest into three parts, and juice into two parts. Set aside.
• Mix 1/3 of the lemon zest into the dough. Stir in the eggs and additional 3 cups flour, or enough to make a sticky and soft dough.
• Switch to a dough hook and knead for 6-8 minutes, until the dough is elastic. If you do not have a stand mixer, knead the dough by hand for 10-12 minutes.
• Spray the top of the dough and cover with plastic wrap. Let the dough rise for an hour or until doubled in size.

prepare sticky filling

3/4 c sugar

3/4 tsp nutmeg

1/3 of lemon zest (from previous section)

3 tbsp butter, softened

1/2 of lemon juice (from previous section)

• In a small bowl, combine sugar, nutmeg, and lemon zest. 
• Mix lemon juice and butter into sugar mixture.

make the rolls

• Lightly butter a 13x9 inch baking dish. Roll the dough out into a rectangle onto a floured surface - roughly 12x16 inches.
• Spread the sticky lemon filling onto the dough. Roll tightly, stretching the dough as you roll to keep the filling inside.
• Cut the dough into 12 even rolls, and place cut side up in baking dish.
• Spray top of rolls and cover with plastic wrap. Allow the rolls to rise for one hour. 
• Or refrigerate covered with plastic wrap for up to 24 hours, and rise for one hour before you're ready to make them.
• Heat oven to 350 degrees. Bake the risen rolls for 38-42 minutes. 

glaze 'em

4 oz cream cheese

1/2 of lemon juice (from earlier) 

3/4 c. powdered sugar

1/3 of lemon zest (from earlier)

• Whip the cream cheese until light and fluffy. Add remaining lemon juice and powdered sugar and beat until smooth. 
• Spread cream cheese glaze over hot rolls and sprinkle with remaining lemon zest. 

lemongrass chicken bánh mì

The bánh mì sandwich is a product of French coloniamlism in Indochina - combining ingredients from the French countryside "salad sandwich" consisting of lettuces, tomatoes, other vegetables, and dressing served on a baguette, and native Vietnamese ingredients like pickled carrots, cilantro, and soy sauce.

I've always loved fusion recipes, but hadn't ever heard of a bánh mì sandwich until I saw the Nom Nom Truck on The Great Food Truck Race on Food Network last summer. I'v wanted to try my hand and the bánh mì ever since. I finally did, and it turned out awesome!

lemongrass chicken bánh mì
Serves 4

2 baguettes - I use Jimmy John's day-old for only $0.49 each! 

Thai peanut sauce - I like Trader Joe's

Grilled lemongrass chicken (recipe below) 

Asian carrot slaw (recipe below) 

• Slice each baguette in half - making enough for 4 sandwiches.
• Smear with peanut sauce. 
• Top with grilled lemongrass chicken & asian carrot slaw. 
• Enjoy!

lemongrass chicken
4 stalks lemongrass
3 medium shallots
2 inch piece of ginger
1/4 c. canola oil
1/4 c. lime juice
1 tbsp soy sauce
1 1/2 tsp coriander
Salt & pepper
3 boneless skinless chicken breasts

• Combine all ingredients except the chicken in a food processor. Puree until smooth
• Pour over chicken breasts and marinate for 4-6 hours. Flip halfway through to ensure the marinade has coated the chicken
• Grill and slice! 

asian carrot slaw

5-6 medium carrots, peeled and shaved with a vegetable peeler

1/2 a red onion, cut into thin slices

2 tbsp extra virgin olive oil 

1 tsp sesame oil

1 lime - zest & juice

3 tbsp rice wine vinegar

Salt & pepper

• Combine all ingredients and marinate for 2-3 hours.