Meals Made Easy #5 - Avocado & Kale Salad

Avocado and Kale Salad


A very simple and supremely delicious salad that can be added to a meal or enjoyed as a stand alone.
Inspiration: My buddy, Claire

Food Obtained From: Seward Co-op

List of Ingredients:
4 stalks of kale
2/3 small avocado
1/4 c. red onion
small amount of lemon juice
salt and pepper

Prep: Remove kale from stalks and chop. Add to mixing bowl. Halve an avocado, remove pit and cut inside vertically and horizontally so it is cubed and add to bowl. Roll lemon on cutting board so it becomes softened (loosening the juice.pulp). Add lemon juice, salt and pepper to the mixing bowl. Combine until well mixed (I have read that is 16 tosses of any salad). Add salt and pepper to taste.

This literally takes about 6 minutes to make and is amazingly delicious and healthy!

(instead of taking a photo I ate it promptly).

Meals Made Easy #3 - Butternut Squash with Toasted Walnuts & Goat Cheese

While admittedly I did not make up this recipe, the ease of preparation and the delicious results, I had to post.

I wasn't sure what the nutritional value of butternut squash was, but a quick Google search proved it is fantastic for you!

Inspiration: Recipe from The Splendid Table Newsletter

Food Obtained From: Westside Market and Trader Joes

List of Ingredients: See below

From Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb by Betty Rosbottom (Chronicle Books, 2011). Copyright © 2011 by Betty Rosbottom. Photographs copyright © 2011 by Susie Cushner. All rights reserved. Used with permission of the publisher.
Serves 4 (depending on size of squash)
Prep Time: 20 minutes if you purchase peeled butternut squash; 40 minutes if you peel and cube it yourself.
Start-to-Finish Time: 55 minutes to 1-1/4 hours
Although this dish calls for only a few ingredients, it delivers big, robust flavors and can be prepared almost completely in advance. The diced squash can be roasted several hours ahead so that at serving time all that is necessary is to arrange the cubes on a platter and sprinkle them with crumbled goat cheese, chopped walnuts, and minced parsley. My local supermarkets sell butternut squash that is already peeled and halved, and if you can find it in this convenient form, it will shave a good amount of time off the prep.

• 3 tablespoons olive oil
• 3 pounds/1.4 kg butternut squash, peeled and cut into 1-in/2.5 cm dice to make 8 cups (see Market Note)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup/55 g walnuts, toasted and coarsely chopped (see Cooking Tip)
• 1/2 cup/115 g goat cheese, crumbled
• 2 tablespoons minced flat-leaf parsley

1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.
2. Brush a heavy, rimmed baking sheet/tray with 1 tablespoon of the oil. Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tablespoons oil over the squash, and toss to coat well. Season with 1 teaspoon salt and several grinds of black pepper.
3. Roast the squash, stirring every 10 minutes, until it is tender when pierced with a knife and browned around the edges, for about 35 minutes or longer. Remove and set aside. (The squash can be roasted 1 day ahead. Cool, cover, and refrigerate. When ready to serve, reheat in a 350°F/180°C/gas 4 oven until warm, for about 15 minutes.)
4. Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese, and parsley.
Market Note: Look for peeled butternut squash in the produce section of the supermarket. About 40 ounces/1.2 kg of this peeled squash should yield 8 cups. If you buy a whole squash, look for one that weighs 2-1/2 to 3 pounds/1.2 to 1.4 kg before peeling.
Cooking Tip: To toast the walnuts, spread them on a rimmed baking sheet/tray and place in a preheated 350°F/180°C/gas 4 oven until lightly browned and fragrant, 5 to 6 minutes. Watch carefully so that they do not burn. Remove and cool.

Butternut Squash with Toasted Walnuts & Goat Cheese

Meals Made Easy #2 – Soba noodles with Veggies and Tahini Sauce

Meals Made Easy #2 – Soba noodles with veggies and tahini sauce

Inspiration: a remembered meal and a lost recipe

Food obtained from: Basketeria at the Westside Market and Blue Pike Farm

Location: Cleveland, OH

List of Ingredients (all sizes approx): srvg. soba noodles, 5 baby bella mushrooms, .5 red pepper, .5 head broccoli, 3 clove garlic, 2 tblsp tahini, .5 hot pepper, 2 tsp mustard, 1 tblsp flax seed oil, 1 tsp honey, 1 tsp marmalade, 1 tblsp rice vinegar, 1 tblsp butter, salt & pepper

Prep: cut mushrooms, red pepper and broccoli. Bring water to a boil for soba noodles.

In a small bowl add about 2 tblsps of tahini, one clove of garlic, half a hot pepper, 2 tsp of mustard, 1 tblsp flax seed oil, a tsp or two of both honey and marmalade, half a tblsp of rice vinegar, salt and pepper. Whisk together and set aside.

Melt 1 tblsp of butter over medium heat, add garlic. Add veggies and sautee. Meanwhile, cook soba noodles. Both should cook for 4-5 minutes.

Drain noodles; add to plate, top with veggies and sauce. Mix together and enjoy.

Result: Takes about 10 minutes max to cook, is nutrient dense, easy to prep, light and delicious.

Meals made Easy #1 - Tofu with fingerling potatoes, heirloom tomatoes and hummus

Meal #1 – Tofu with fingerling potatoes, heirloom tomatoes and hummus

August 25, 2011

Inspiration: No menu in mind, seek and find mission

Food obtained from: Farmstand – Downtown Chicago

Location: Downtown Chicago; small kitchen

List of ingredients: fresh tofu, fingerling potatoes, heirloom tomatoes, corn, pita, artichoke spread, hummus, mushrooms, goat cheese, Franks Red Hot

Prep: heat grill. Put fingerlings in tinfoil with oil, salt and petter. Cook for 20 minutes or so. Add corn to grill, cook for 15 minutes. In the meantime, dice tofu, season to taste and sautee for 10-12 minutes in oil on the stove over medium-high heat.

Slice tomato and sprinkle with salt and pepper.

Grill pita bread for five minutes, cut into eight pieces.

Plate presentation: dollop of both hummus and artichoke dip. 

Crumble goat cheese on top of the hummus, add Franks Red Hot (if desired). 

Add a serving of tofu, potatoes, tomato, ½ ear of corn and you’re all set.

The result is a light, fresh and filling meal.

The Best Grilled Cheese

I had a hankering for a grilled cheese. I like to create culinary concoctions. Perfect. While the ingredients below are not your standard fare, save for The Melt, they are certainly delicious. While looks can be deceiving, this fromage is flavorful and filling.

Components of Concoction:

2 slices of Everyday Molasses Oatmeal Bread (from The Savory Root in Temple, NH)

1 shallot (from garden)

½ tomato from Blue Pike Farm

1/3 oz. of Crottin goat cheese

1/3 oz. Green Field Farms Raw Milk tomato garlic cheese

1/3 oz. Sugar River Cheese Co. While cheddar with Roasted Garlic and Onion

¼ avocado – The Basketeria

1 tblsp of butter

½ tblsp oil

Salt and pepper to taste

Directive:

In a pan over medium-high heat, sautee the shallot and fresh ground pepper in EVOO for 2-3 minutes, remove from heat and set aside.

In the same pan, melt tablespoon of butter over low heat. Coat one side of each slice. Add butter or cooking spray to recoat pan.

Add cheese and shallot and cook on each side 3-4 minutes, until cheese is beginning to melt. Add tomato and avocado to sandwich.

Return to heat and cook each side and additional 3-4 minutes or until desired crispness.

Enjoy.

If you go...roseangel - Gordon Square Arts District

roseangel inhabits a space that has seen its share of restaurants come and go...LA Boca, Crazy Mac's/Cheddars, Snickers...all great restaurants, none of which were here to stay. roseangel is the latest restaurant to make a success of the busy corner on Detroit and W. 58th in the budding Gordon Square Arts District.

As we walked in the door, we were greeted with the sound of a lively atmosphere, the restaurant and bar area full of patrons. roseangel has done a fantastic job with the decor. The walls are burnt orange, inviting and relaxing. There is a minimalistic approach that works well, the space feels like it flows relatively well. The bathrooms are clean and consistent with the dark ambiance. All in all, it's an ideal environment for friends, family or a date. 

The hostesses did not share in the liveliness of the venue and created a few tense moments due to lack of experience, or possibly, critical thinking skills. The first hostess to greet us did not seem very comfortable with her job duties. Upon indicating we did not want to experience the patio seating on a very hot and humid night, she needed to 'check on seating'. This caused her to disappear into the back for multiple minutes. Our party of three sat around looking at each other waiting for the hostess to come back. Another woman looked at us but did not assist as a party of two came in behind us. Upon seating them at a four-top table, she finally got back around to us asking if we needed help. We indicated someone had possibly been helping us but she disappeared. We were then seated at a high top small table in the bar area with a great view of all the happenings on Detroit Ave. The hostess finally returned stating she was not ignoring us but had to first seat another table. Confusing to say the least but at least we were seated.Despite the confusion and wait there may have been too many hostesses, muddling duties. After we were seated it took a while for our waters to be filled, as the hostesses stood around that station idly chatting. It took a waiter walking by and alerting our hostess that we needed water. As she filled our waters she also tried to take our drink orders, at this point, her demeanor, lack of critical thinking and vocal tone were enough and we elected to just wait for our server.

From there, everything went pretty smoothly. roseangel is a taquería and the menu, while concise, has ample offerings for the carnivore, vegetarian or pescitarian.  We elected to begin with red wine sangria, $27/pitcher. The sangria was relatively tasty, but not expertly made. For dinner, our table elected to go with the Chef's Whim, a 4-course meal for $18/person. We debated on an appetizer, and our server was not of much help, instead of guiding us through the AMPLE food we were to receive she just let us mull through it. While I appreciate a server not pushing options down diners throats, I also ask for advise because I want an honest opinion or feedback and if you are not up to speed on your restaurants offerings, training should be done before being let loose on the floor. However, having said that, our server was very nice and relatively attentive to us through our meal.

Like most chef dinners the table has to agree on the meat, or lack thereof, and the chef goes from there. The first course was chips and salsa. The chips, while I could not tell if they were homemade, were crisp and delicious. We received guacamole, pineapple and roasted chile, and tomatillo. All three were delicious. From there we had a basic salad which was good but nothing overtly eye or taste bud popping. The next course was veggie tacos with the same salsas (slighly disappointing as I would have liked to try others), fresh, thick corn tortillas, fresh cilantro and picked onions. There was a lot of food, enough for us each to have multiple tacos. From there were were stuffed and still had not received our desserts. We had them hold off on the deserts for about 30 minutes. The restaurant and staff was not pushy with us to get out the door and let us digest with our cocktails, all of which were delicious. When we did get our desserts there was Caramel Custard and two slices of Mango Cheesecake. The desserts were fantastic. The custard was just the right consistency, the cheesecake perfect. Although we only made it through a few bites of each, the desserts are worth it. If you elect to do the Chef's whim bring your appetite and a willingness to meet the chef. He came out a few times through our meal to ensure we liked what we were eating and enjoying the meal - it was a welcome personal touch.

Overall, roseangel was a great experience. As I pass by the restaurant on my bike there appears to be a constant flow of patrons. The food is great, the drinks pretty solid and as this restaurant gets comfortable in its  neighborhood I am sure the hostess issues will be tweaked and refined.

macrobiotics doesn't have to be so word-centric

Ok, so slowly working my way through the book, I am a slacker...whenever I have assigned reading it is inevitable that I will put it on the back burner, regardless if I like it or not.

The biggest thing that I am focusing on, and relates directly to a macrobiotic lifesytle, is the fact that all this pre-packaged crap has to go. Eradication nation.

Today I made an even more focused effort to make this happen. I already cook all. the. time., but want to focus even more on being true to my food. Today, I made hummus, salad dressing and cheesecake. The dressing was from all fresh ingredients and it was amazing. The hummus was from all fresh ingredients minus the chickpeas, those were canned. The cheesecake, admittedly was from ALL prepackaged food but at least I used free-range eggs and natural butter. Hummus? The next installment will require non-canned chickpeas.
I went to the westside market today to get a ton of supplies for all my foodstuffs . Queso and fresh mozzarella from The Cheese Shop. Fresh Bison from the bison stand (I can't remember the name) and homemade fajita seasoning and dried black beans from Urban Herbs. Talking to the woman at Urban Herbs, she reiterated what I already inherently knew, once I cooked and ate these beans, I "would never go back." A quick tip about cooking and some words of encouragement and I was on my way. I rinsed my beans, and soaked them...for a bit. Since I did not soak them overnight, I meant having to bring them to a boil and then simmer for about two hours. Three bay leaves, some crushed black pepper and my go to, Adobo, and after a looong simmer (a.k.a forgetting about them for roughly two hours total) my beans were done and SO good. Ms. Urban Herbs representative was right, I will never go back to a canned bean.
Granted, I am already what my friends would call a urban, modern hippie but damn, as I move more and more to my local, sustainable and non-packed, non-preservative laden food, I am a believer. Not only is it easy but it tastes so. much. better. Yes, it takes a little more time (emphasis on the little) but it is worth it. I challenge everyone to change one food product that you would normally just buy (beans, dressing, salad, pita chips) and try making it on your own. You'll be amazed and a believer.

Unique wares through local artists - Made in the 216

Are you looking for unique house items, clothing or gifts? This weekend marks the third 'Made in the 216 event hosted by Room Service's Danielle DuBoe. This event takes place in and around Room Service on W. 65th and Detroit.

You will be surrounded by local artists, 41 to be exact, along with local bakeries, restaurants and bands all vying to show you what is unique and special about the 216.

I attended the November event and it was fantastic. Many locally themed gifts to be had including t-shirts, cards and coasters...just a small spattering of unique finds to be had.

Details:

A Shopping Celebration
When: 4-9 p.m. Friday and 11 a.m.-9 p.m. Saturday.
Where: Shopping in and around Room Service, 6505 Detroit Ave., Cleveland, with musical acts, food and drink. Afterward, three bands per night will perform and raffles will be held beginning at 9 p.m. at the Happy Dog bar, 5801 Detroit Ave., Cleveland.
Details: 216-281-4221 orroomservicecleveland.com.

when your sweet tooth calls, answer

m not a huge sweets person, but do enjoy an occassional indulgence. Today was one of those days. At the suggestion of Carly Litwiler, we headed to A Cookie and a Cupcake in Tremont. This was my first time inside the cute, pink storefront I have often driven past. As you walk in, your eyes are presented with a display case chock full of different cupcakes and other delectable treats. Carly stuck with chocolate and I chose Lemon, just two of many choices.

Owners Wendy Thompson and Syndee Klingenberg make a mean cupcake. The cupcake is moist and fresh with homemade, well paired ingredients. They use real fruit as filling and the cupcakes look as good as they taste. The cupcakes are a little steep at $2.50 each, but the indulgence is worth the price.

If you are looking for homemade sweets that look as unique as they taste, A Cookie and a Cupcake is just the place. Stop in the next time you are in the neighborhood!

2173 Professor Ave.
Cleveland, Ohio 44113
216.344.9433
Contact@acookieandacupcake.com
11am - 7pm Tues. - Sat.
11am - 5pm Sun.