All posts by Kelly

Grains and pulses, Poultry, Vegetarian main dishes

Buttermilk Roast Chicken and Curried Quinoa with Coriander and Cashews

Of course I picked the warmest day of the year to roast chicken. But what could I do? The chicken had been marinating overnight and the only other dinner option involved a takeout menu. Happily, the chicken was worth the effort of hauling a fan up from the basement. I love make-ahead recipes and this is one of the best. Savory and succulent, the chicken went from fridge to plate in about 30 minutes.

The curried quinoa is one of many quinoa recipes that Kristin has kindly sent me. She jokingly labels them as my “friendly daily quinoa recipe” and occasionally questions whether I still want to be bombarded with them. And the answer is always yes! So far, they’ve all received rave reviews from my eager test subjects. Sam has become almost as big a fan of the grain as Reuben, and I can’t get enough of it either. A plate of quinoa is as satisfying as a bowl of pasta but without the usual sedating effects of processed (white) carbohydrates. I also prefer it to whole wheat pasta or brown rice, which can be a bit too hearty for my tastes. This version would work nicely with raita and naan for a light vegetarian dinner.

Buttermilk Roast Chicken
adapted from Nigella Express by Nigella Lawson

Serves 6

3 lb (1.4 kg) chicken drumsticks and/or thighs
2 cups (480 ml) buttermilk
1/4 cup (60 ml) plus 2 tablespoons vegetable oil
2 cloves garlic, crushed with the back of a large knife, skins removed
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon freshly ground pepper (coarse grind recommended)
1 teaspoon ground cumin
1 tablespoon maple syrup

Place the chicken in a large freezer bag and add the buttermilk and 1/4 cup (60 ml) of oil. Add the garlic cloves to the bag with the  salt and pepper. Sprinkle in the ground cumin and finally add the maple syrup. Squish around everything in the freezer bag  to mix the marinade and coat the chicken. Seal the bag, then place on top of a plate or other container (in case of leaks) in the fridge. Leave the buttermilk-marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 1 hour.

Preheat the oven to 425°F (220°C). Take the chicken pieces out of the bag and shake off the excess marinade. Arrange them in a roasting pan lined with aluminum foil.

Drizzle the 2 remaining tablespoons of oil over the chicken,  then roast the chicken in the oven for 30 to 40 minutes, or until brown, even scorched in parts, and juicily cooked through.

***

Naomi Rose’s Curried Quinoa with Coriander and Cashews 
adapted from The Irish Independent (by Aoife at Adventures in Veg), April 17, 2010

Serves 4 as side dish, 2 as main course

1 cup (170 g) quinoa
1 tablespoon sunflower or canola oil
1/2 red onion, chopped
1‑inch piece of fresh ginger, grated
pinch of red pepper flakes
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
1 3/4 cups (420 ml) water
1 bunch fresh coriander (cilantro), chopped
3/4 cup (120 g) frozen peas
a few handfuls of cashews

Rinse the quinoa well, drain, then set aside. Heat the oil in a pan over a medium heat, then add the onion and cook for about 5 minutes, until softened. Add the ginger and spices and cook for another minute or so. Stir in the salt and quinoa.

After a few minutes, add the water and half of the fresh coriander. Bring to a boil, cover, reduce the heat, and simmer until all the water has been absorbed, about 15 minutes.

Add the peas (you might need to pour in a tiny bit more water) and cook for 3 to 5 minutes, until the peas are cooked. Add the rest of the coriander and the cashews just before serving. Season to taste with salt and pepper. If using unsalted cashews, you will likely need to add at least 1/2 teaspoon salt.

30-minute meals, Fruit, Grains and pulses, Pork

Pork Chops with Tomatillo and Green Apple Sauce and Couscous

With only a few weeks left until summer officially arrives in the US, I’ve thrown myself into spring cleaning. The kitchen is my most used, most tidied, but least organized part of my house. It’s hard to thoroughly clean out a room that always seems to have someone in it. In an attempt to use up my food odds and ends so I could wipe down shelves, I took a stab at this admittedly strange-sounding pork chop recipe. I’ll admit that I probably wouldn’t have tried the dish if I didn’t need to use up two aging green apples, a can of tomatillos bought on clearance, a frozen chipotle pepper and a package of pork chops. But necessity is the mother of invention, and in this case, genius. The sweetness of the green apple lends just the right amount of zing to the spice of the chipotle and sour of the tomatillos. It’s pretty enough to serve your mother and unique enough to make for your foodie friends.

To liven up the Israeli couscous, I cooked the couscous according to the package directions, making sure to toast it before adding the liquid. Once cooked, stir in a few tablespoons of minced fresh parsley, a generous drizzle of olive oil, and a handful of grated Parmesan cheese. Don’t forget to season to taste with salt and pepper. I used an Israeli couscous, lentil and quinoa blend, but plain Israeli couscous tastes just as good.

Pork Chops with Tomatillo and Green Apple Sauce
adapted from Gourmet, June 2004

Serves 4 to 6

for the pork chops:
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
1 tablespoon black pepper
4 tablespoons olive oil
6 x 1‑inch-thick loin pork chops

for the tomatillo and green apple sauce:
12 oz (340 g) canned, whole tomatillos (or 1/2 lb/225 g fresh tomatillos)
2 Granny Smith apples
1/2 cup (10 g) loosely packed fresh cilantro sprigs
1 garlic clove, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1/4 cup (60 ml) water or apple juice
1 tablespoon mild honey
1 minced canned chipotle chile in adobo

Stir together the coriander, cumin, salt, and pepper in a small bowl, then add the oil and stir until combined well. Rub the spice mixture all over the chops. Let the chops marinate while making the sauce.

If using fresh tomatillos, remove the husks and rinse the tomatillos. Boil the tomatillos in water, uncovered, until the tomatillos are just soft, 8 to 10 minutes. Drain and cool for 15 minutes.

Peel and core the apples and cut into 1/4‑inch dice.

Purée the canned (or cooked) tomatillos with the remaining sauce ingredients except the apples in a food processor. Transfer to a bowl and stir in the apples.

Heat a heavy cast iron skillet or ridged grill pan. Lightly oil the surface of the pan, then sear the pork chops over a moderately high heat, turning over once, until well browned and cooked through, about 5 to 6 minutes on each side. Alternatively, you can grill the pork chops over medium heat until done, about 15 minutes total, depending on the thickness of the chop. Serve with the sauce spooned on top.

Beef, Italian food, Pasta and noodles, Soups and stews, Vegetarian main dishes

Italian Wedding Soup and Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Tonight I wanted to make something special for Sam after his fantastic first dance class. My four-year-old nephew and in-laws also joined us for dinner. Strangely, I’m more nervous cooking for kids than adults. Kids aren’t afraid to tell you they don’t like your food and are more than willing to go hungry if necessary to prove it. When I saw this recipe for tiny meatball-filled soup I figured the kids (even my chicken nuggets-loving nephew) would be amused enough to eat it, even if the adults weren’t as impressed. Luckily, both kids and adults enjoyed the soup. The whole wheat pasta with Swiss chard was also a hit. You can find these recipes and other kid-friendly fare at our new Family Favorites page at the top of the site.

Italian Wedding Soup
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 6 to 8

for the meatballs:
1 small onion, grated
3 cloves garlic, minced
3 tablespoons chopped fresh flat-leaf parsley
1 egg
1 teaspoon salt
freshly ground black pepper
1/2 cup (50 g) grated Parmesan cheese
1/4 cup (25 g) plain dry breadcrumbs
1 lb (450 g) ground beef

for the soup:
8 cups (2 liters) low-sodium chicken broth
1 lb (450 g) escarole, coarsely chopped
2 eggs
1/2 cup (50 g) freshly grated Parmesan
salt and freshly ground black pepper

To make the meatballs, in a large bowl, stir together the onion, garlic, parsley, egg, salt and pepper. Using your hands, mix in the the cheese, breadcrumbs, and beef. Shape the meat mixture into 1‑inch-diameter meatballs (about 75). Place on a baking sheet or large plate.

To make the soup, bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes. In a small bowl, whisk together the eggs and cheese. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth for about 1 minute, stirring gently with a fork to form thin stands of egg. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve.

***

Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 6

3 tablespoons toasted walnuts or pine nuts
3 tablespoons olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 x 14 oz (400 g) can diced tomatoes with juices
1/4 cup (60 ml) dry white wine
1/4 teaspoon dried crushed red pepper flakes
salt and freshly ground black pepper
12 oz (340 g) whole wheat spaghetti
1/2 cup (70 g) pitted Kalamata olives, coarsely chopped
3 tablespoons freshly grated Pecorino cheese

Preheat a small, heavy skillet over medium-low heat. Place the nuts in the hot skillet and stir them until they become golden brown and fragrant, about 5 minutes, taking care not to scorch them. Immediately place the toasted nuts in a separate bowl to cool and set aside.

Heat the oil in a large frying pan over medium-high heat. Add the onions and saute for about 8 minutes, until tender. Add the chard and saute for about 3 minutes, until it wilts. Add the garlic and saute for 1 minute, until fragrant. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook for about 10 minutes, stirring occasionally, until tender but still firm to the bite. Drain the spaghetti, add it to the chard mixture and toss to combine.

Transfer the pasta to a large bowl or platter. Sprinkle with the olives, cheese and nuts. Serve, passing extra cheese if desired.

30-minute meals, Cakes, Italian food, Poultry, Slow cooker

Grilled Chicken with Gremolata, Slow Cooker Baked Potatoes, and Key Lime Coconut Cake

Sometimes I’ll try a new recipe and find myself shocked that it isn’t already part of my regular recipe rotation. You know the ones — quick, easy, cheap. This is one of those recipes. In the time it takes to preheat your grill, you can make a fabulously fresh-tasting paste of fresh herbs, lemon, and garlic to top the chicken. Serve the chicken with already cooked slow cooker baked potatoes (another I‑can’t-believe-how-easy-this-is preparation) and fresh steamed vegetables for a light but memorable dinner. If you have an extra half hour, you can whip up the equally quick, equally fabulous coconut cake. I knew it was a successful dessert when I noticed my usually sugar-avoiding mother-in-law sneaking slivers of it before dinner the following night.

Grilled Chicken with Gremolata
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 4

1/4 cup (10 g) finely chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon zest
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped garlic
1 tablespoon olive oil
2 lb (900 g) skin-on, cut-up chicken (breasts, thighs, and/or legs)
salt and freshly ground black pepper

In a small bowl, combine the parsley, extra virgin olive oil, lemon zest, oregano, thyme, and garlic. Set the gremolata aside.

Preheat a charcoal or gas grill for medium heat. Rub the olive oil over both sides of the chicken. Season the chicken to taste with salt and pepper. Grill the chicken over medium heat until it’s just cooked through (10 to 15 minutes for breasts, 15 to 20 minutes for legs/thighs). Transfer the chicken to a platter. Immediately spoon the gremolata over the chicken and serve.

***

Slow Cooker Baked Potatoes

baking potatoes (as many as your slow cooker can hold)
aluminum foil

Wash the potatoes and prick them with a fork in a few places. Wrap each potato with aluminum foil. Place the wrapped potatoes in your slow cooker. Cover the slow cooker and cook the potatoes on low for 8 to 10 hours.

I gussied these up in the picture above by dicing the cooked potatoes, leaving the skins on, then topping them with melted butter, salt, pepper, and freshly chopped chives.

***

Key Lime Coconut Cake
adapted from Gourmet, March 2008

Serves 8

1 cup (90 g) sweetened flaked coconut
1/2 cup (110 g) unsalted butter, softened
1 1/4 cups (250 g) granulated sugar
1 tablespoon grated Key lime zest
2 extra-large eggs
1 3/4 cups (210 g) self-rising flour
3/4 cup (180 ml) whole milk
1/4 cup (60 ml) plus 1 tablespoon fresh Key lime juice, divided
1 1/4 cup (150 g) confectioner’s (icing) sugar
1 tablespoon rum (optional)

Preheat the oven to 350°F (180°C) with the rack in the middle. Generously butter a springform cake pan and line the bottom with a round of parchment paper.

Toast the coconut in a small baking pan in the oven, stirring once or twice, for 8 to 12 minutes, until it’s golden. Cool. Leave the oven on.

Beat together the butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in the eggs 1 at a time. Stir together the flour and 1/2 cup coconut (reserve the remainder for the topping). Stir together the milk and 2 tablespoons lime juice. At low speed, mix the flour and milk mixtures into the egg mixture alternately in batches, beginning and ending with flour.

Spoon the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until golden and a wooden pick inserted into the center comes out clean. Cool the cake to warm, then turn out of the pan and remove the parchment paper.

Whisk together the confectioners sugar, the remaining 3 tablespoons lime juice, and rum (if using) and pour over the cake. Sprinkle with the remaining coconut.

Poultry, Rice, Soups and stews

Country Captain with Cauliflower and Peas

Last month I crammed in as much Food Network as my schedule could handle. It was my last month with cable and I was afraid of missing something important (like Jersey Shore?). We ordered cable to keep me company during my maternity leave last summer, but after Anabelle turned 9 months old and we realized we watched it only about half an hour a day, we canceled it. One of the last shows I watched was Throw Down, a Bobby Flay vehicle that is amusing mostly for its ability to knock the usually cocky Mr. Flay down a notch or two. The episode featured Mr. Flay battling the Lee brothers in a competition to see who could make the best Country Captain. Even though the show was pretty predictable (Mr. Flay usually loses), I couldn’t turn it off. I had to learn more about the silly-sounding dish.

Turns out that the dish’s anthropology is as interesting as its name. It is Indian in flavor, originated in Philadelphia in the 1800s, and is most commonly eaten in the southern United States. Some believe that a British sea captain working in the spice trade introduced it to America via the port of Savannah, Georgia. Weeks later when I saw a Country Captain recipe highlighted as Recipe of the Day on Epicurious, I had to try it out. The list of ingredients is almost as odd as its name. But never judge a recipe by its title (or ingredients list) — the dish was delicious.

Country Captain with Cauliflower and Peas
adapted from Bon Appétit, March 2010

Serves 6

1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds
1 1/2‑inch piece of cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (or less) cayenne pepper
5 tablespoons peanut oil or vegetable oil, divided
1 small head of cauliflower, trimmed and cut into 1‑inch florets
coarse kosher salt
2 lb (900 g) skinless, boneless chicken thighs, trimmed and cut into 1- to 2‑inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 tablespoon peeled and finely grated fresh ginger
2 garlic cloves, minced
1 1/2 cups (360 ml) chicken broth
1 2/3 cups (400 ml) crushed tomatoes with added puree
1/3 cup (50 g) dried cherries, finely chopped
1 tablespoon smooth peanut butter
10 oz (280 g) frozen petite peas (do not thaw)
1/3 cup (20 g) coconut shavings, lightly toasted (optional)
cooked rice, for serving

Place the coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in a small, dry skillet. Stir the spices over a medium heat for 5 to 6 minutes, until fragrant and slightly darker in color. Remove the spices from the heat and allow to cool. Finely grind the spices in spice mill or in a mortar and pestle. Transfer to a small bowl and add the turmeric and cayenne.

Heat 3 tablespoons of the oil in a heavy, large, deep pot over medium-high heat. Add the cauliflower florets. Sprinkle with coarse kosher salt and saute for 6 to 7 minutes, until beginning to soften and brown in spots. Transfer to a medium bowl.

Add the remaining 2 tablespoons of oil and half the chicken to the same pot. Sprinkle with coarse kosher salt and saute for about 6 minutes, until the chicken is light brown on all sides. Transfer the chicken to a large bowl. Repeat with the remaining chicken.

Add the white parts of the green onions, the finely grated ginger, and minced garlic to the same pot. Reduce the heat to medium and saute for about 1 minute, until fragrant. Add the ground spice mixture and stir for 15 seconds. Stir in the chicken broth and bring to a boil, scraping up any browned bits. Add the crushed tomatoes, reduce the heat to medium-low, cover, and simmer for 15 minutes. Stir in the dried cherries and peanut butter. Return the chicken and any accumulated juices to the pot. Cover and simmer for 10 minutes. Add the sauteed cauliflower to the pot. Cover and simmer for about 10 minutes longer, until the chicken is cooked through and the cauliflower is tender, adding more chicken broth if the mixture is dry. Season with coarse salt and freshly ground black pepper.

DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.

Add the frozen peas to the stew and simmer for about 5 minutes, until heated through. Ladle the stew over rice. Sprinkle each serving with the green onion tops and toasted coconut shavings (if using).

Grains and pulses, Vegetarian main dishes

Quinoa with Spring Vegetables and Walnut-Kale Pesto

Much of my meal planning and dinner brainstorming is done at work while I slog through what feels like mountains of e‑mail correspondence. An e‑mail from Kristin is usually the highlight of this otherwise stressful task. I love receiving a friendly message from her linking to something tasty. It sure beats the other 99% of my e‑mails, which are mostly sent from frantic clients and demanding partners. Acknowledging my recent obsession with quinoa, Kristin sent me this seasonal recipe. I was skeptical about using an entire bunch of raw kale as the main flavoring, but it was genius. The lemon and garlic brightened up the earthy kale and the olive oil and walnuts made the dish feel decadent both in taste and texture. This pretty dish was fantastic with grilled steaks but would also make a satisfying vegetarian main course.

Quinoa with Spring Vegetables and Walnut-Kale Pesto
adapted from Gluten-free Girl and the Chef

Serves 4

for the quinoa with spring vegetables:
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon diced shallots
1 1/2 cups (250 g) quinoa
2 teaspoons of salt
3 cups (720 ml) vegetable stock or water
1/2 cup (70 g) peas (defrosted if frozen, blanched if fresh)
1 bunch asparagus, woody bottoms removed and cut into 1/4‑inch pieces
2 tablespoons canola oil
2 large shallots, sliced thin
4 basil leaves, thinly sliced (chiffonade), plus extra leaves for garnish

for the walnut-kale pesto:
1/2 cup (50 g) walnuts, chopped
1 clove garlic, peeled and finely chopped
1 large bunch kale, washed and chopped, stems removed
5 basil leaves, stems removed
1 cup (240 ml) extra virgin olive oil
salt and freshly ground black pepper
juice of 1/2 lemon
3 tablespoons Parmesan cheese

Set a saucepan over a medium-high heat. Pour in the oil and butter and cook until the butter melts and begins to foam. Add the shallots and cook, stirring frequently, for about 3 minutes, until they’re soft. Add the quinoa to the pan and toast it for about 2 to 3 minutes. Add the salt and stock and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for about 15 minutes, until the liquid is absorbed. Remove from the heat and allow it to cool. (You can also cook the quinoa the day before and refrigerate it for up to 1 day.)

While the quinoa cooks, set a pot of salted water over high heat (the water should be as salty as the ocean). Have a bowl full of ice cubes waiting in the sink. Bring the salted water to a boil. Add the asparagus pieces. Cook for about 2 minutes, until they begin to rise to the surface. (You want these to still have some crunch.) Using a strainer, remove the asparagus from the boiling water and plunge the strainer into the ice bath. Allow the asparagus pieces to remain on ice for about 1 minute, until they cool. Put into a bowl with the peas and set aside.

To make the pesto, put the walnuts and garlic into a food processor. Pulse them into an almost paste. Add the kale and basil. Pulse until everything starts to get chopped up really fine. Slowly drizzle in the olive oil as the food processor is running. Season with salt and pepper to taste. Add the lemon juice and Parmesan and pulse the pesto until everything is combined. If the pesto feels thick, you can thin it out with a bit of water.

To finish the dish, set a large saute pan over high heat. Add the canola oil. When the oil runs around the pan easily, add the shallots. Cook, stirring, for about 3 minutes, until they’re soft. Add the basil leaves and cook for 1 minute, until they release their fragrance. Put all the vegetables into the saute pan and toss them around for 3 to 4 minutes, until they’re nice and toasty. Add the cooked quinoa. Toss it around until it is nice and hot, about 3 to 4 more minutes. Season with salt and pepper.

Smear some pesto on each plate. Scoop some of the quinoa and vegetables onto the pesto. Garnish with basil leaves, if desired, and serve immediately.

Beef, Casseroles, Greek food, Potatoes

Hearty Moussaka with Low-fat White Sauce

Every time I eat Greek food I think about Kristin’s mom and stepdad taking us to Chicago to eat at Greek Islands. As a sixteen-year-old, any trip to the big city was amazing, but my first trip to Chicago’s Greektown was especially memorable. Friday night traffic was terrible (and a little exciting), the restaurant was packed, the menu was filled with dishes I had never heard of, much less eaten, and we started the meal with flaming cheese. How could that not leave an impression?

After moving to Chicago after college, I ate in Greektown frequently, usually with a big group of friends. Greek food is perfect for groups. Everyone can find a dish they like, yet few people cook Greek food at home. I’ve been experimenting over the past couple years with some of my Greek restaurant favorites. This recipe was my first try at moussaka. Although I managed to forget to add the cinnamon to the sauce, it still turned out great. I paired it with fresh green beans, but a tossed salad with feta and olives would have been even better. After this success, I may even be up for setting a plate of saganaki aflame. Opa!

Hearty Moussaka with Low-fat White Sauce
adapted from Bon Appétit, February 1998

Serves 8

olive oil spray (or olive oil)
1 or 2 eggplants (1 1/2 lb/680 g total), peeled, cut in half lengthwise, then crosswise into 1/2‑inch slices
1 1/2 lb (680 g) zucchini, trimmed and cut into 1/4‑inch-thick rounds
1 lb (450 g) red-skinned potatoes, cut into 1/4‑inch-thick rounds
1 teaspoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 teaspoons dried oregano
1 lb (450 g) lean ground beef (sirloin or ground round)
1 x 28 oz (800 g) can whole tomatoes in juice
3 tablespoons tomato paste
1/4 cup (25 g) plain dry white breadcrumbs
1/4 teaspoon ground cinnamon
3 cups (700 ml) low-fat white sauce (see below)
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 425°F (220°C). Spray 2 large baking sheets with olive oil spray or brush with olive oil. Arrange the eggplant slices and half of the zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange the potato rounds and remaining zucchini, overlapping slightly, on the second baking sheet. Spray the vegetables generously with olive oil spray or brush with olive oil. Sprinkle the vegetables with salt and pepper. Bake the vegetables until tender and beginning to brown, about 40 minutes. Remove from the oven and cool. Reduce the oven temperature to 375°F (190°C).

Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the onion and garlic and saute until the onion for about 7 minutes, until tender, adding 1 to 2 tablespoons of water if the mixture seems dry. Stir in the oregano. Add the beef and saute until brown, breaking it up with back of spoon. Add the tomatoes with their juices and the tomato paste, breaking up tomatoes with the back of the spoon. Simmer for about 15 minutes, until the mixture thickens slightly. Season to taste with salt and pepper. Remove from the heat and mix in the cinnamon.

Spray or brush a 13 x 9 x 2‑inch glass baking dish with olive oil spray. Sprinkle the breadcrumbs over the bottom of the dish. Arrange the potatoes in the prepared dish. Spoon half of the beef mixture over. Arrange the eggplant slices over. Spoon the remaining beef mixture over. Top with all of the zucchini, overlapping slightly if necessary.

Pour warm low-fat white sauce over the moussaka. Sprinkle 2 tablespoons of cheese on top. Bake until the top is golden brown, about 55 minutes. Let stand for 15 minutes. Cut into squares and serve.

Low-fat White Sauce

Makes 3 cups (720 ml)

6 tablespoons all purpose flour
3 cups (720 ml) low-fat milk
1/4 teaspoon ground nutmeg
1/3 cup (30 g) grated Parmesan cheese
1 large egg, beaten
1 teaspoon butter
salt and freshly ground black pepper

Whisk the flour in a heavy medium saucepan to remove any lumps. Gradually add 1 cup (240 ml) of milk, whisking until smooth. Add the remaining 2 cups (480 ml) of milk and nutmeg. Whisk over a medium heat for about 10 minutes, until the mixture thickens and boils. Remove from the heat. Whisk in the Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

Beef, Cakes

Mark Bittman’s Basic Meatloaf with Roasted Parnsips and Raspberry Buttermilk Cake

Meatloaf reminds me of falling in love with my husband. Romantic, isn’t it? I can clearly remember the moment I sheepishly admitted to him that I love meatloaf, and could we please have it for dinner. The aged paperback cookbook containing 101 recipes for ground beef that sat on Reuben’s shelf for as long as I can remember also brings back good, and hilarious, memories of our early cooking days together. I think half of those 101 recipes were meatloaf recipes. I remember paying special attention to these recipes, thinking they would make an ideal meal for us impoverished college students — except for the odd and numerous ingredients listed in most of the recipes. Do people still put anchovies, olives, Cheese Whiz or tomato soup in their meatloaf? Eventually, Reuben and I gave up on meatloaf recipes and developed our own odd list of ingredients to make a decent one. This week, in a fit of open-mindedness, and perhaps in subconscious recognition of our 14-year dating anniversary, I decided to try out another meatloaf recipe. And as with every other recipe in Mark Bittman’s How To Cook Everything, I was thrilled with the results.

Basic Meatloaf
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Serves 6 to 8

fresh breadcrumbs made from 1 or 2 slices of good-quality white bread
2 lb (900 g) ground beef (you can also use veal, lamb, and/or pork combined with beef)
1 egg, lightly beaten
1 clove garlic, minced
1 small onion, minced
1 small carrot, peeled and minced
1/2 cup (50 g) freshly grated Parmesan cheese
1/4 cup (10 g) minced fresh parsley
1/2 teaspoon minced fresh thyme
salt and freshly ground black pepper

Preheat the oven to 350°F (180°C).

Mix together all of the ingredients. Shape the meat into a loaf in a baking pan (free-form meatloaf baked in a larger baking pan will be less greasy than meatloaf baked in a loaf pan). Bake for 50 to 60 minutes, basting occasionally with the rendered pan juices. When done, the meatloaf will be lightly browned and firm, and an instant-read thermometer inserted into the center of the loaf will read 160°F (70°C).

***

Roasted Parsnips

Serves 4 to 6

1 1/2 lb (680 g) parsnips, peeled
4 tablespoons olive oil
1 clove garlic, minced
3 sprigs fresh thyme
salt and freshly ground black pepper

Preheat the oven to 375°F (190°C).

Cut the parsnips into 2‑inch-long pieces, halving or quartering large parts of the parsnips so that each piece is about 1/2 inch thick. Toss the parsnips with the olive oil, garlic, thyme, salt and pepper. Spread the parsnips onto a large baking sheet in a single layer. Roast for about 45 minutes, until the parsnips are tender, turning once or twice to prevent scorching. Remove the thyme sprigs before serving.

Raspberry Buttermilk Cake
adapted from Smitten Kitchen

Makes 1 x 9‑inch cake

1 cup (120 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (60 g) unsalted butter, softened
2/3 cup (150 g) plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup (120 ml) well-shaken buttermilk
1 cup raspberries (about 5 oz/140 g)

Preheat the oven to 400°F (200°C) with a rack in the middle. Butter and flour a 9‑inch round cake pan.

Sift or whisk together the flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat the butter and 2/3 cup (150 g) sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla and zest, if using. Add the egg and beat well.

At low speed, mix in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour. Mix until just combined. Spoon the batter into the prepared cake pan, smoothing the top. Scatter raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons sugar.

Bake for 20 to 25 minutes, until the cake is golden brown and a tester inserted into center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool until it’s just warm, 10 to 15 minutes more. Invert onto a plate.