To celebrate getting back into the habit of blogging after a whirlwind month that included moving, I am giving you a salad that is both super simple and very delicious. I dare you to not love this salad. Its a healthful easy to make salad for the lettuce phobic or just someone tired of the same old romaine routine. Technically it doesnt even need a recipe just a combination of six ingredients you probably have in your kitchen on a regular basis.

Aside from the amazing minimalism of it this is a beautiful salad. The contrast between the blueberries and carrot in color is reveled only by the juxtaposition of the crunchy and then sweet soft berries. It was outstanding with a lean steak and a microbrewed local beer. This was the perfect meal to christen my kitchen with and I fully plan on preparing many more of the salads from this article in the New York Times. My life needs more simple, light, no fuss dishes and the dwindling days of summer seems like the right time to work my way through 101 salads.

Blueberry and Carrot Salad

2 carrots, ribboned or grated
1 handful fresh blue berries
1/2 handful sunflower seeds
equal parts olive oil and lemon juice
lots of black pepper

Grate or ribbon carrots into a bowl. Toss on blueberries and sunflower seeds.

Whisk oil, lemon juice and pepper together. Pour over carrot mixture. Toss to coat.

From a recipe suggestion by Mark Bittman in the New York Times The Minimalist column.

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#52weeksofRoarke

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One weekend I decided I was going to make breakfast for Dan and I. I always seem to be finding recipes for dinner time since Dan usually comes home from work and heads off to bed right away so there really is no point in focusing my energy on breakfast time. However, making dinner dishes all the time gets kind of boring after a while so I decided to switch it up. The breakfast dish was easy and makes 10 servings. I think it would be good for a family get together or something since Dan and I were eating on it for several mornings to come.

Blueberry Croissant Puff (www.the-girl-who-ate-everything.com)

Ingredients

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries (I used fresh)
• 1 package (8 oz) cream cheese, softened 
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Preheat oven to 350 degrees.

Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.

Bake at 350 degrees for 35 to 45 minutes or until set in center and golden brown. You might want to cover it with foil for the last 10 minutes if the top is getting too browned.

Serve warm sprinkled with powdered sugar.

** This can easily be doubled in a 9X13 pan**

Dan rated this breakfast a 3.5 stars... but like I said he isnt a huge breakfast eater. I would have rated it a 4 stars at least.

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The first time I cooked with quinoa I was shocked that something so tiny, with the consistency of sand and the tendency to find its way into every nook and cranny of the kitchen could be so tasty. Its an interesting little grain well suited in both sweet and savory dishes. For people cutting back on carbs its also a great whole grain substitute for in recipes that call for things like white rice or couscous. And Id be lying if I didnt mention that half the reason Ive been so keen in it lately is that its really fun to say.

Quinoa has also helped me solve one of my biggest complaints on this diet: boring breakfast. I can only do the whole grain cereal or whole grain bread with low fat yogurt and fruit so many times before Im tempted to trade meals with the dog. Enter quinoa oatmeal. Fulling and versatile. I make a big batch at the beginning of the week and eat off it whenever Im in the mood. Its good hot or cold. Sweetened with fruit and agave nectar or salty and crunchy with cashews.

Technically this recipe only works for the maintenance stage of the diet but it would be just as good without the dried fruit, perhaps adding in some other spices to give it a kick instead. Ive also started making it with half milk and half water for the liquids as the full milk makes it a little too porridge like for me in the summer. You can do whatever you want to the quinoa to make it suit your tastes but youll want a little sweetness and some flavor added in or it can be a bit too bitter.

Quinoa Oatmeal

1 cup quinoa
2 cups milk

1/3 cup dried fruit
1 teaspoon cinnamon
1 tablespoon agave nectar

Place quinoa in a sieve and rinse well under cold water. Tip the quinoa into a saucepan and add the milk. Bring to a boil, then reduce heat to a simmer for 5 minutes.

Add fruit and cinnamon then simmer for 8-10 or until all liquid is absorbed.

Stir in agave nectar. Serve topped with fruit or cashews and milk.

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From looking at the final product you would think this was just any other bowl of delicious and totally innocent ice cream. Dont believe what you see. It is delicious and refreshing. However it wasnt so benign when it had splattered everywhere in the kitchen. Top and bottom cupboards, puddles on the counter, dripping down the front of my pants, staining the kitchen rug, the dog trying to lick at the heap of blueberry syrup on the floor. There was a lot of very creative swearing.

See I pictured this whole thing happening in my head as I was dumping the blueberry mixture into the blender and cringing, waiting for the worst possible thing to happen. Then it did. While I was tightening the blender pieces and making sure everything was put together properly to avoid disaster, it never occurred to me that the rubber disk that creates a seal in the bottom of the bowl could slip to the side and create a gap for evil purple liquid to escape from.

As soon as I poured the blueberries in the blender the chaos started. In the crevice where the glass bit of the blender meets the plastic base the liquid started spurting out. Not just drizzling or trickling. It was shooting out on the underside of the cupboard and on my arms. About a third of my precious blueberry mixture ended up on the counter. I tried to tighten the pieces hoping for the best. Crossing my fingers the whole time I blended and made a beautiful purple liquid with no other major issues.

I wrapped the blender in dish towels and added the heavy and sour cream prayed for no more spurting. And all was well until I went to pour the mixture into a bowl at which point the precarious rule of physics that was keeping the liquid from seeping everywhere left me. Half of the ice cream mixture ended up in the bowl, the other half on the floor. That any of it made it in the bowl was more than I had expected. Things were already a mess so I continued with this highly mistaken course of action, emptying the blender, putting what made it into the bowl into the refrigerator, out of my sight to cool off and began the laborious task of de-purpling the kitchen.

It didnt put up nearly as big a fight going into the ice cream maker but the whole time it was churning I was thinking “boy this better be good.” This was going to have to be awfully good ice cream to make up for the disaster.

In the end all I can say for it however is that its interesting. Blueberries work really well with the tartness of the sour cream and it creates a nice rich velvety texture. Amidst all the drama I did manage to put in too much lemon juice (which I had to substitute since I had no lime) and most of my precious berries were in a puddle on the counter so it wasnt as delicious and sweet as it probably should have been. Its quite sour which isnt a bad thing it just isnt very dessert like.

Id only recommend making this if you have much better luck than I do with blenderfuls of malevolent purple liquid. Ive learned my lesson and will be keeping my blueberry obsession to very simple recipes from now on. Which mostly means if you need me Ill be standing in front of the refrigerator gorging myself on berries straight from the container. Its safer that way.

Sour Blueberry Ice Cream

1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/3 cup agave nectar
Pinch of salt
Grated zest of one lime
Juice of 1/2 a lime, or more juice to taste
3/4 cup heavy cream
3/4 cup sour cream

In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.

Pour the berry mixture into a blender and whirl until pureed, the mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or agave nectar if you choose.

Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.

Original recipe from Noble Pig Blog.

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While pouring a very interesting albeit not very enjoyable tasting of red wines from the Languedoc (they have a tendency to smell like a barnyard in the summer, not my idea of delicious) I got into a conversation about wine pairings with one of the tasters on a subject that Ive never much thought about.  She was talking about  having just gotten into wine and how shes working on cellaring some wine.  However she is both a pescetarian (a vegetarian that also eats fish) and a lover of big red wines who was trying to come to terms with the fact she would never be able to pair all these great reds with an equally great meal.

I guess the whole "red wine with red meat, white wine with white meat" rule of thumb has become a bit too entrenched in the minds of starter winos.  And I say, rules?  Who needs them.  Do what you like.  If youre in the mood for fish and a red wine dont let the guy at the wine store who insists pinot gris is the only good wine to drink with white fish get in your way.  Of course a Cabernet and tilapia in a lemony sauce is going to be a little weird.  However pinot noir with a hefty fish like salmon is amazing.

So the other night when the fella and I were making this outstanding fish steamed over vegetables I tested out the red wine with white meat with good results.  The smooth, light bodied Castle Rock Pinot Noir from Geyserville, California had the right balance of gentle tannins and berry and stone fruit flavors to compliment the halibut steaks.  The steamed eggplant with the rich thyme and stewed tomatoes gave the fish enough heft that it could stand up to the Pinot.

Tada a red wine to pair with white fish.  It can be done.  And the recipe itself has the makings of a new favorite.  It was as easy as chopping up some vegetables and stirring it every once in a while.  And I cant believe I never thought of simply steaming fish over top of the veggies at the end, so much easier and waistline friendly than pan frying the fish.  Not to mention this is an excellent recipe to use, subbing in whatever random produce you have in the fridge.

Fish Steamed Over Vegetables

3 tablespoons oil

2 cloves garlic, minced

1 large onion, chopped

salt and pepper, to taste

2 medium zucchini, cut into 1 inch pieces

1 medium eggplant, cut into 1 inch pieces

1 medium pepper (any color), cut into inch pieces

2 medium tomatoes, roughly chopped

1 teaspoon fresh thyme

1/2 cup black olives

1 1/2 pounds white fish steaks (we used halibut)

1/2 cup fresh basil, roughly chopped

Put 2 tablespoons of the oil in a large deep skillet with a lid, over medium high heat.  Add the garlic and onion, sprinkle with salt and pepper.  Cook, stirring occasionally until the onions are soft.

Add the zucchini, eggplant, pepper and a but more salt and pepper to the pan,  Lower the hear to keep veggies from burning and cook, stirring occasionally for about 10 to 15 minutes or until eggplant is soft. 

Add the tomatoes, thyme and olives, cook stirring occasionally until the tomatoes begin to break up and create a sauce, or about 5 minutes.

Sprinkle the fish with salt and pepper then place flesh side down over the pile of vegetables.  Adjust the heat so that the sauce simmers then cover pan and cook from anywhere between 5 to 12 minutes or until a knife inserted to the thickest part of the fish meets little resistance.  Thin fish will be done in 5 minutes, my medium thick fish took 8 minutes.

Spoon a portion of the veggies to a plate then top with fillet of fish.  Sprinkle with a bit of fresh basil.

Original recipe from Mark Bittmans How to Cook Everything. 

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No I didnt burn dinner. That is actually a very poor quality picture of delicious food that was taken very hastily because I couldnt wait to eat it. I kind have an obsession with all things purple so I was a little more excited than usual to eat dinner. The savory and sweet combo also added to the drool factor.

So far the fella and I have loved everything that has come out of the Silver Spoon Cookbook and this was no exception. It was easy and low maintenance, whats not to love? The problem we have found is that most of the recipes in this book do seem to need a little tweaking so I shouldnt have been so surprised when this one gave me a bit of trouble as well.

I think the problem started with using frozen blueberries. There was no other choice seeing as I dont have a sugar daddy and blue berries are $4 a pint at the moment. Things ultimately worked out on the very tasty side but if you use frozen berries I would suggest extra time to reduce the liquid before and after putting the pork chops in the oven.

Other than spending a lot of time boiling off extra moisture before we could eat, this was amazing. The pork was fall apart tender and the berries gave it a nice sweetness. And of course eating the deep purple meat was a real treat. It went really nicely when a spinach salad topped with tart blue cheese from a local dairy.

Blueberry Pork Chops

4 spare-rib pork chops (I used whatever cut was on sale at Whole Foods)
2 tablespoons butter
3 tablespoons oil (I left this out as the butter and pork fat created enough grease)
3/4 cup red wine (1/2 cup if using frozen berries)
2 cups blueberries
1/2 cup honey (I used a bit less than 1/4 cup agave nectar which was almost too sweet)


Preheat oven to 400.

Heat butter and oil in small flameproof casserole dish or oven safe pan. Add the pork chops and cook until browned on all sides. Pour in the wine and cook until liquid is reduced by half. Season with salt to taste.

Put the blueberries through the food processor until well chopped then stir in the honey (or agave nectar). Spread this mixture over the pork chops. Put a lid on the casserole dish and place in oven for 15 minutes. Let stand for 10 minutes then serve.

My sauce never thickened so at this point I set aside the pork and put the sauce on a medium simmer uncovered until it thickened to a gravy consistency and spooned it onto the meat.

Original Recipe from The Silver Spoon Cookbook.

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This recipe defies all laws of the cooking universe as I knew them before making this meal.  Its practically magic.  There are only two spices and a handful of ingredients.  The meat cooks for an hour in plain old bland water.  There is no effort involved.  And yet this is the most delicious thing Ive eaten all year.  I dont know quite why or how its possible but Im not complaining instead I plan in making this again and again and again.

Basically this is Beef Burgundy without all the esoteric cooking instructions or all the extra fat.  Except this beef stew is from a Jordanian recipe and is twice as delicious.  I didnt even bother serving it over rice or with yogurt like the original recipe called for because that would have just distracted from the flavors of the beef which didnt need anything added to it to make it tasty. 

Dont let the long cooking time deter you from wanting to make this.  Once you chop everything the food needs no attention so you wont notice how long the beef has been cooking.  Start it in the morning some day you have off and poke at it periodically, when its done let it cool and youll have something great to eat that night or later in the week.  Personally I love food that cooks itself while Im off watching a movie or playing with the dog.  This is the best kind of recipe if you ask me.

Jordanian Beef Stew
1 pound beef, cut into bite sized pieces
1 pound green beans, cut into 2 inch pieces
1 pound tomatoes, coarsely chopped
2 cloves of garlic, crushed
2 teaspoons coriander
2 teaspoons cumin

Sprinkle the beef with salt and pepper, place in a large skillet, and pour water over the beef until just cover. Place lid on skillet and simmer over a medium low heat for about 30 minutes or until meat is brown.

Remove 1 cup of the broth from the beef and reserve it in the bowl of your food processor.

Put the cut up green beans in with the beef and cook until tender.

Add tomatoes and garlic to the food processor and pulse until smooth. 

Once beans are done pour off a bit of water from the simmering beef so that there is enough to mostly cover the beef but there is enough room in skillet to add the tomato mixture. 

Add pureed tomato mixture, coriander and cumin to skillet.  Salt and pepper generously.  Allow to simmer uncovered for another hour or until beef is fork tender.  Will taste even better a couple days after cooking when its had time to marinate in the refrigerator.

Original recipe from Food52 Blog.

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