I generally feel that the butternut squash is over-represented in the soup world. What’s up with all the butternut squash soup? And why is it all so boring and bland? Why don’t we do other things with butternut squash? And yet… this recipe from Running with Tweezers caught my eye. The coconut milk and ginger add a welcome twist, and the recipe has very few ingredients and is pretty simple to make. I made it for someone who can’t eat dairy products- it’s an excellent and elegant choice for the lactose-free folks in your life.

[Read more →]

Recently a friend was coming over for dinner, and asked if he could bring some fish over for me to cook. I loved this idea because a) fish is hella expensive, and b) I loathe going to the store. He very kindly went all the way across town to Yum Yum Fish Market to get the most delicious, high quality, enormous hunk of tuna for me to make this. (Future dinner guests: take note. If you come to my house, a large piece of high quality fish is an excellent hostess gift.)

[Read more →]

A few weeks ago I posted about this Banana Caramel Upside Down Cake. I made it again recently, but instead of bananas I upside downed pears sliced on a mandoline, put some orange zest in the caramel, and used whole wheat pastry flour instead of white flour.

Divine! Although I did dump it out and realize it wasn’t done yet, so I had to re-upside-down it, cook it some more, then re-un-upside-down it. It worked surprisingly well in the end although there was a period of severe swearing that involved liquid hot caramel magma all over the kitchen and my pants, but the cake looked good after all that so no big deal in the end.

This is one of my favorite posts from my previous blog… so I’m reposting it here while I’m on vacation! Enjoy!

I spent a long weekend in the Hamptons with my two very best girlfriends, Lori and Michelle, who sadly (for me) are two displaced California lasses who have decamped to New York City. The reason was ostensibly Lori’s bachelorette party, but it was really just an excuse to spend some quality time together.

I usually don’t make such fancy shmancy stuff, but this was an occasion that called for something special. Plus, I was excited for the opportunity to pick up some incredibly fresh local seafood and build a seasonal meal around it. This dish screams “springtime” and turned out fabulously well, if I do say so myself. And although it seems a little complicated, for me, at least- it was not so very much effort for such an impressive result. When I do buckle down and commit to a more complex or fussy meal, it is really exhilarating when it turns out well, because I sometimes fear that I’m losing my chichi cooking chops by tending almost always towards the simplest types of cooking. This was the first meal that I’ve cooked in quite some time that gave me that “yep, still got it” feeling.

I was loath to put up the recipe because I completely winged it, and don’t have exact measurements, but Lori and Michelle were really hoping to re-create the meal at home, so I’m summoning my best powers of memory and estimation to try and offer you a coherent recipe.

Seared Sea Scallops with Melted Ginger Leeks and Crispy Mushrooms
This is the amount I made for 3 people, but it could serve 2 or 4 if you just adjust the scallop amounts- the mushrooms and leeks will be an OK amount either way. I served it with asparagus risotto.

Ingredients:

• a couple Tblsp butter
• a couple Tblsp olive oil
• ½ pound oyster mushrooms, chopped finely
• 1 large or 2 small shallots, chopped finely
• ¾ cup white wine
• ½ cup heavy cream
• 2-inch piece of ginger, peel on, sliced
• 9 fresh large sea scallops, rinsed and dried well
• 2 medium-sized leeks, cut in thin slices
• salt and freshly ground pepper

Method:

• Put about 1 Tblsp olive oil and 1 Tblsp butter in a sauté pan and heat over medium high heat. Add mushrooms and season with a lot of salt and pepper. Cook, stirring occasionally, until small and dark brown and crispy. Remove to a plate and set aside.
• Return mushroom pan to medium high heat and add ½ cup wine. Cook until almost completely evaporated.
• Add cream and cook until bubbling. Turn off heat and add ginger. Set aside.
• Season scallops with salt and pepper on both sides.
• Put about 1 Tblsp butter and 1 Tblsp olive oil  in a sauté pan over high heat. When hot,  place scallops in pan, flat side down. Cook about 3 minutes per side, until nice and crispy brown on each side. Remove to plate. (Remember that the scallops will continue to cook a bit after removing from pan, so it’s better to err on the side of undercooking rather than overcooking.) Remove to a plate and set aside to rest.
• In a small pan, heat about 2 tsp olive oil and add shallots. Saute until soft but not brown.
• Add leeks and cook, stirring, about 2 minutes. Season with salt and pepper.  Add ¼ cup wine and cook until almost evaporated.
• Discard ginger pieces from cream. Pour cream over leeks. Cook about 2-3 minutes, until leeks are soft.
• To plate, pull out some leeks with tongs and make a bed on the plate. Place 3 scallops on top. Pour a little bit of the leek cream over the top of the scallops. Sprinkle with a handful of mushrooms.

Before I say anything else let me tell you that THIS WHOLE DINNER HAS UNDER 200 CALORIES and is VERY TASTY AND FULFILLING!!! OK, I’ll stop yelling at you now so you can look at the picture.

Now I have never been into dieting or counting calories, but from time to time, often around the start of swimsuit season, I begin to eye my middle section and think that it’s starting to look like Costco up in here with all these muffin tops. This extra unwanted pudge is most likely a result of my personal interpretation of the food pyramid, which, if I’m being honest, looks about like this:

From this pyramid you may deduce a few things. Such as: I am a food hedonist and I really don’t like to deny myself anything. I like to eat animals and gorge on starches. I loves me some wine and meat… and butter, heavy cream, and cheese are all vying for the role of “Karen’s BFF.” So, my goal is to change up my pyramid a bit while still maintaining my lust for life and all of its edible/drinkable wonders. This will mean reinforcing some good habits and rewiring some bad ones. I am aiming for a pyramid that’s more like this:

I’m also in love with this iPhone app called LoseIt! which lets you set calorie goals and then log all of your exercise and  food. It’s great at helping me figure out what some of my good and bad habits are! Tonight my goal was to eat something really tasty, filling, and low calorie, since I had totally crammed a huuuuge bagel with ginormous snowy peaks of cream cheese for breakfast, and I had a fair bit of wine last night (I’m going to let you interpret the phrase “a fair bit” however you wish…) I decided it would be fun to challenge myself tonight.

I wouldn’t have believed it was possible until I did it. But I am here to tell you: I am virtuous. I ate my veggies. I got my balance. My pyramid is turning a corner. I am still full, hours later. And I did it all for 190 calories. But don’t be afraid! I have sacrificed NO deliciousness for this meal. It’s the real deal: and I didn’t even have any wine or butter or bacon to go with it.

Asian Chopped Salad with Tuna and Mint

serves one.

Ingredients:

• 1/2 carrot, peeled and grated
• 1/2 cup alfalfa sprouts
• 5-7 mint leaves, chopped finely
• 1 1/2 cups spinach leaves, roughly chopped
• 2 scallions, chopped finely
• 1 three oz. can solid white albacore tuna in water, drained
• 1-2 tsp fresh lemon juice
• 1-2 tsp fresh grated ginger
• 1/2 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp soy sauce
• 1 tsp vegetable oil
• salt and pepper

Method:

• Combine veggies, mint, and tuna in a bowl and toss.
• Mix together lemon juice, ginger, oils, vinegar, soy sauce, and salt and pepper to taste.
• Toss dressing with salad.
• Bask in the imagined glory of how thin your thighs would look if you ate like this every night!

The calorie breakdown, with the amounts in the recipe, in case you’re interested…

• 1/2 carrot: 13 calories
• 1/2 cup sprouts: 4 calories
• 5 mint leaves: 3 calories
• 1 1/2 cup spinach: 15 calories
• 2 scallions: 6 calories
• 3 oz. tuna: 80 calories
• 1 tsp. lemon juice: 4 calories
• 1 tsp ginger: 2 calories
• 1/2 tsp rice vinegar: 3 calories
• 1/2 tsp sesame oil: 20 calories
• 1 tsp vegetable oil: 40 calories
• 1/2 tsp soy sauce: 1 calorie
• GRAND TOTAL >>> 190 CALORIES!
  

I love banana bread, but sometimes it’s a little ho-hum. I spiced this one up by incorporating coconut milk and fresh ginger, which add moistness as well as a subtle but delicious flavor.

I made the banana bread to serve at the clothing swap I recently hosted. If you’ve never done one, I highly recommend it! This tanking economy is the perfect time and place for you to swap clothes with your friends, because you get to clean out your closet and give to charity while picking up some new duds for yourself- all for free. This time around I scored a bunch of great items, including a pair of jeans that fit perfectly, a super-hawt Marimekko-ish FCUK top, and an adorable pair of Marc Jacobs heels with little hearts all over them. For info on how to host a clothing swap, check out this handy guide from RookieMoms.

Coconut-Kissed Banana Bread
makes 1 loaf

Ingredients:

• 6 T soft butter
• 1/3 cup sugar
• 1/3 cup lightly packed brown sugar
• 2 eggs
• 2 ripe bananas
• ½ c coconut milk
• 1 tsp vanilla
• 1 tsp fresh grated ginger
• 1 cup flour
• 1 cup oat flour
• 2 tsp baking powder
• ½ tsp baking soda
• large pinch salt
• ¼ cup toasted coconut*

Method:

• Preheat the oven to 325 degrees.
• Cream butter and sugars until light and fluffy, about three minutes. Add eggs 1 at a time and combine completely after each addition.
• Add bananas, coconut milk, vanilla, and ginger and mix to combine.
• Add dry ingredients and mix just until blended. Don’t overmix. Fold in coconut.
• Pour into a lightly greased loaf pan and bake about 1 hour, until a toothpick comes out clean.
• Cool on a rack. Serve warm if possible.

* to toast coconut: spread out on a parchment-covered sheet. Toast in 350 degree oven just until it begins to brown, about 3-6 minutes. Keep a close eye on it as it can go from raw to burnt very quickly!

I bought some fresh ahi tuna yesterday and envisioned searing it and serving it over some tasty Asian noodles, but that didn’t happen. We wanted to eat a light dinner tonight because we’re going to a “holiday” party (yep, in January) and are unsure of the potential food options at the event. I made a mixture in the food processor and seared half of it onto the tuna, then tossed the rest with some microgreens. A lovely, tangy, fresh and healthy meal!

Note: I’m calling it “Vietnamesque” instead of “Vietnamese” because I don’t want to front or anything. You know, because I just made it up and I’m not Vietnamese.

Vietnamesque Seared Ahi Salad
serves 2.

Ingredients:

• 2 Tblsp packed mint leaves
• 2 Tblsp packed cilantro leaves
• 1 shallot
• 1 small jalapeño, seeded and chopped (optional)
• 1/2 tsp grated fresh ginger
• 3 Tblsp slivered almonds
• 1/2 tsp rice vinegar
• juice of 1 lime
• 1/2 tsp sugar
• 1 Tblsp sesame oil
• 1 Tblsp vegetable oil
• salt and pepper
• 2 small ahi tuna steaks
• about 2-3 oz microgreens (or greens of your choosing- I found the microgreens at Trader Joe’s)

Method:

• In a food processor or blender, combine mint, cilantro, shallot, jalapeño (if using), ginger, and 2 Tblsp almonds. Pulse until chopped.
• Add vinegar, lime juice, sugar, 2 tsp sesame oil, vegetable oil, salt and pepper and pulse until well-blended and saucy but not perfectly smooth.
• Heat 2 tsp sesame oil in a flat pan. Meanwhile rinse ahi steaks and dry very well. When oil is hot, use tongs to sear all sides of the tuna. (If tuna is less than 1/2 inch thick, you can just sear on each side. If it’s thicker than that, you should sear the edges as well as the large flat sides, by holding the fish on edge in the pan with the tongs for ~30 seconds each side.)
• When done, smear about 1/4 of the sauce on one side of each tuna steak and flip over to cook for about 10 seconds. Mixture will brown almost immediately. Remove fish to cutting board, sauce side up.
• Toss microgreens with remaining sauce. (Start with one Tblsp and add more as desired.) Arrange on plates.
• Slice tuna in large pieces and lay over greens. Crush remaining Tblsp of almonds in your hand and sprinkle on top. Serve immediately.