If you still haven't seen Food, Inc., 2008's entertaining and informative documentary about big-time food production in the U.S., here's your chance! Franklin & Marshall College is showing the film this Tuesday, February 2, at 7 pm with discussion following. Check out the event's facebook page for more details.
This past week, Serious Eats taste-tested six meat-free burgers. I've seen most of these at grocery stores around here. Which is your favorite? Most of the time, I like the "chicken" products better than the simulated beef type. (Maybe they'll test those next!)
Panzanella is the whole package, baby. It's got beans, veggies, bread, oil, vinegar, and herbs. It's like eating a colorful salad with a side of bread, plus a serving of protein! I admit it's more seasonable for summer than winter, but it was a balmy 58 degrees here in Lancaster today, and I was longing for something sunny and refreshing. So tonight I made a modified version of this Epicurious recipe. The site claims: "This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette." Well, if that isn't enough to make a girl blush, then I don't know what is!
- 1 garlic clove
- 1/2 cup plus 3 Tbsp extra-virgin olive oil
- 3 12-inch lengths of crusty baguette, cut into 1-inch cubes, making about 12 cups (It's an approximation, kids. Don't worry if it's not perfect.)
- 3/4 lb cherry tomatoes, halved
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb green beans, trimmed and cut into 2-inch lengths
- 1/2 lb mushrooms, cleaned and cut in half
- 1 jarred roasted red pepper, chopped
- 3 Tbsp balsamic vinegar
- 3 Tbsp capers, rinsed, drained, and chopped
- 1/2 tsp sugar
- 1 can cannellini beans, rinsed and drained
- 1/2 cup shredded mozzarella cheese
- 3/4 cup chopped fresh basil leaves
- Preheat oven to 425 degrees F.
- Mince and mash garlic clove into a paste with a pinch of salt, using a heavy knife, and then transfer the paste to a small bowl. Add 1/2 cup olive oil in a slow stream, whisking until combined well. (The first time I made this, I did all that. This time, I just used garlic powder. Eh. Lazy.)
- Put bread cubes in a large bowl and drizzle with 3 Tbsp of the garlic oil you just made, tossing to combine. Then divide the bread between two shallow baking pans so that the bread can be spread out in a single layer on each pan. Toast in oven, stirring once, for 10-12 minutes. Remove from oven and transfer to a plate to cool, but leave the oven on.
- Gently toss the tomatoes, green beans, and mushrooms with 1 Tbsp oil (not the garlic oil), 1/4 tsp salt, and 1/8 tsp pepper in a bowl. Arrange the veggies in a single layer on the pan you used for the bread earlier. Roast vegetables, stirring once or twice, 12-16 minutes. Cool vegetables on the pans. (You can turn the oven off now.)
- While the veggies cool down, assemble the vinaigrette. Add balsamic vinegar to the remaining garlic oil, along with the capers, sugar, remaining 1/2 tsp salt, and 1/4 tsp pepper; whisk to combine well.
- Put roasted veggies, toasted bread, beans, mozzarella, and basil in a large bowl. Drizzle with dressing and stir with a big spoon to combine well. Allow to sit another 5-10 minutes to let the flavors combine, and then serve at room temperature.
I was intrigued by this new vegan cookbook, written by Tal Ronnen, when I saw it in Barnes & Noble today. Readers, have you tested this one out yet?
I didn't really try any new recipes this past week, and it was finals week and, therefore, CRAZY. I did cook my own polenta for the first time, but I wasn't happy enough with the results to post them here yet. I'll have to try again sometime!
I'll get back to posting recipes soon! I promise!
I just received this book as a post-Christmas gift and can't wait to read it. Have any of you read it yet? Since it addresses vegetarianism, food politics, and the social performance of food, it's right up my alley. As soon as I'm finished with The Hunger Games, I'm on to this one. I'll be sure to post my thoughts here when I'm done.
The National Pasta Association has an illustrated encyclopedia of pasta shapes! I've never seen some of these! I like how the descriptions explain where the names came from, as well as what each shape is best used for. Good times.
According to the news, most of the country seems to be experiencing a cold snap right now. What better time to enjoy a hearty bowl of stew? This recipe is chock-full of veggies and features a slow-burn kick from hot smoked paprika.
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 2 small carrots, chopped
- 1/2 medium green bell pepper, chopped
- 1 tsp hot smoked Spanish paprika
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 lb green beans, trimmed and cut into 1-inch pieces
- 1 14.5-oz can kidney beans, rinsed and drained
- 1 14.5-oz can black beans, rinsed and drained
- Heat 2 Tbsp of the oil over medium heat in a heavy saucepan or Dutch oven. Add the onion and saute until soft and translucent, about 8 minutes.
- Add in the remaining tablespoon of oil. Add the carrot and green pepper to the onion and saute for another 5 minutes.
- Stir in the paprika and garlic and cook for another minute.
- Add the broth, green beans, and kidney/black beans to the pot and cook, stirring occasionally, until the green beans are tender-crisp, about 8-10 minutes. (I kept the lid on but left it vented.) Season to taste with salt and pepper and serve.
Need some thrifty advice? Check out 25 money-saving tips for frugal cooking and shopping. I'm impressed by the variety of tips here!
On Thursday, January 7, Lancaster BFFL and the Wohlsen Center for a Sustainable Environment will present Locavore, "an inspiring new documentary about the inevitable return to the local diet." The film will be shown in Franklin and Marshall College's Stahr Auditorium at 7:00 pm with discussion following. The event is free and open to the public. Check out the event on facebook.
Happy 2010, readers! Let's all vow to eat more healthfully and cook with seasonal and local ingredients in the coming year! If you need some inspiration, check out the 100 Mile Diet's 12 reasons to eat local.
- 2 tsp olive oil
- 3 garlic cloves, minced
- 16 oz dry penne pasta
- 3-4 cups broccoli florets
- 2 cups purchased or homemade marinara sauce
- 1 cup packed grated low-fat mozzarella
- 1/2 cup low-fat ricotta
- 2 Tbsp grated parmesan
- 1/2 cup chopped fresh basil leaves
- Start pasta water boiling in a large pot. Preheat oven to 400 F.
- Heat oil in a small skillet over medium heat. Add garlic; cook and stir for one minute. Remove from heat and set aside.
- Mix marinara sauce, 1/2 cup mozzarella, ricotta, basil, 1 Tbsp parmesan, and sauteed garlic in a large bowl and set aside.
- Cook the penne according to package directions. Add broccoli to boiling water during last 2-3 minutes. Drain.
- Add pasta and broccoli to the marinara mixture; toss to combine. Season with salt and pepper. Transfer to an 11" x 9" glass baking pan (it juuust fit in ours) and sprinkle with remaining mozzarella and parmesan.
- Bake, uncovered, until cheese melts, about 20 minutes. Let stand 5 minutes before serving.
