Opa! Greek Burgers! (gf option)

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Readers! It’s been far, far too long since I posted any tasty treats! I’ve gone back to school, and between work, schoolwork, and life, have neglected to post. I must say that I have deeply missed blogging. So, welcome back to all of us! Welcome! Welcome! Make yourself at home. Shake your neighbor’s hand.

Greek burger

I’m coming back with a bang (or an Opa?) with these Greek burgers, though. We summered-it-up yesterday by grilling out and these healthy, mouth-watering burgers were the headliner. Lean beef, aromatics, feta cheese, cucumbers- wait, cucumbers?! Yes, cucumbers, and they were delicious. Check it out.

OPA! GREEK BURGERS

Ingredients:

  • 1 1/2 lb lean ground beef (as lean as you can find)
  • 1/3 cup flat-leaf parsley, minced
  • 1/3 cup fresh mint leaves, minced
  • 1 beaten egg
  • 3 garlic cloves, minced
  • 1/2 tsp dried, ground allspice
  • 1/2 tsp kosher salt
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp ground black pepper
  • canola oil for brushing
  • 1 cucumber, sliced into thin rounds
  • reduced-fat Feta cheese
  • fat-free Greek yogurt for spreading
  • hamburger buns (recipe is gluten-free when you go bunless or use a gf bun)

Directions:

Grab a large glass mixing bowl and put the beef in it. Just throw it right in there. Season with salt and pepper, then add the minced parsley, mint, and garlic. the allspice, the Worcestershire sauce, and the beaten egg. Mix it very well with your hands, until all seasonings are evenly distributed. Patty into 5-6 burgers. I divide my beef evenly, roll into large meatballs, and patty them down from the center out on both sides with my hand- this helps keep them pretty uniform.

BURGERS

Don’t forget make the meal a global affair by whipping up Caiprinhas or mojitos with the remaining mint.

viva!

viva!

Place those gorgeous burgers on a plate and brush both side of each burger very lightly with canola oil. Preheat your grill and cook 4-5 minutes per side for medium- the burgers I made were pretty thick and this timeframe was just right. Slice your cucumbers while the burgers cook.

cukes

When the burgers are done, prep the toppings while they rest: grab a bun and spread both sides with Greek yogurt, place about a tablespoon of Feta on the bottom half of your bun, then fan out cucumber slices on top of the Feta. Top with a burger and the other yogurt-spread bun half.

burger toppings

These burgers are incredibly juicy and burst with flavor. I had one today for lunch, and it was even better than last night. Enjoy! Opa!

cooked burgers

Trinidadian Chicken & Shrimp Asopao (gf)

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When Dave goes out of town, the happenings atop my stove get spicy and exotic. I cook within my comfort food zone. The meals are usually tropical recipes that involve rice (brown… I wish so much that white rice wasn’t horrible for us… le sigh), and generally made in big batches so I only have to cook once in order to cover several meals. This frees up my alone time to do like PT leg workouts with the cat staring at me, and to drink wine, wear sweatpants, and watch The Sisterhood of the Traveling Pants. Those last three are one continuous activity, each component reliant on the others for success.

asopao

Here’s what I whipped up last week, while wearing a clay face mask and blaring Feist. An asopao is a variation on a rice stew, kind of like a tropical jambalaya.

TRINIDADIAN CHICKEN & SHRIMP ASOPAO

Adapted from Andrew Zimmern (I know, right?) 

Ingredients:

  • 1/2 lb raw shrimp, peeled and deveined
  • 1 lb boneless, skinless chicken thighs
  • 2 garlic cloves or 2 tsp crushed garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 cup unsweetened shredded coconut, toasted (see below)
  • 3 tbsp olive or coconut oil
  • 1 small yellow onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 cup frozen peas, thawed
  • juice of 1 lime
  • 1-2 serrano peppers, optional (could opt for jalapeno instead)
  • 1 plum tomato, chopped
  • 1 1/4 cup brown rice
  • 2 tbsp white vinegar
  • 2 1/2 cups chicken broth
  • 1 can light coconut milk
  • kosher salt & black pepper, to taste

Directions:

Chop the chicken thighs into one-inch pieces, and mix with the garlic, oregano, and thyme. Cover this and let sit at room temperature for 30 minutes. It will be fine and no one will die or be poisoned, I swear. Meanwhile, chop all of your veggies, thaw the shrimp, if necessary, and thaw the peas. Preheat your oven to 400. Spread the shredded coconut across a baking sheet, and bake for 5 minutes, until toasted. Pour into a bowl to cool when done.toasted coconut

Ina  large dutch oven, heat the olive oil over medium heat. Add the chicken after it has marinated, scraping into the pan any yummy, garlicky thyme and oregano bits. Cook the chicken until browned, about five minutes, and remove with a slotted spoon to another bowl. Use a slotted spoon so you leave the fragrant olive or coconut oil behind.

chicken cooking

Add the peppers and onion and cook for about 3-4 minutes. Stir in the rice and coconut and cook for another minute; then add the vinegar and stir, scraping up any browned bits at the bottom fo the pan. Add the tomatoes, add the chicken back to the pot, add the chicken broth and the coconut milk. Taste now and season with salt and pepper, and give the pot a good stir. Bring to a boil and then cover and simmer for 45 minutes.

veggie nom noms

When your 45 minutes is up, stir in the shrimp, peas, and lime juice; cover again and cook another 5-10 minutes, until the shrimp are cooked and the rice is tender. Serve with lime wedges and hot sauce. I have been reading this post back to myself in the voice of Sebastian the crab as I type…. Disney movies are another home-alone guilty pleasure, and this dish would pair well with The Little Mermaid. Or The Sisterhood of The Traveling Pants, whichever. Enjoy!

Trader Joe’s Upgrade: Channa Masala with Chicken & Peas (gf, v option)

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The second best thing to cooking meals from scratch is doctoring ready-to-go options, don’t you think? I think this is called “faking it” in the real world, but hey- you do what you gotta do when you’re low on time and need to eat. This week, I fell in love with a frozen meal that will become a staple in our household: Trader Joe’s Channa Masala. It’s a Punjabi Indian chickpea dish with a tomato base and coriander, cilantro, mango powder, onion, and garlic. It’s incredibly, incredibly aromatic, it’s low calorie, and vegan. And cooks in four minutes.

channa masala chicken and bread

Trader Joe’s was giving out samples the last time I was there, and I followed the intoxicating aroma across the store like  a cartoon character floating by its nose. I grabbed two out of the freezer before I had swallowed my first bite. It’s that good. And $2.99. Cheap and delicious- two of my favorite adjectives!

Lauren goes to Trader Joe's

Lauren goes to Trader Joe’s

It’s snowing in St. Louis today, and Dave ventured out to the International grocery store before the weather got too bad. He came back with a surprise- freshly made Afghan bread. Two large circles of light, bubbly, pita-like bread, meant to be torn  in chunks and used to scoop up saucy foods… Saucy foods like channa masala. Aaaand the post comes full circle. Here’s how we prepared today’s channa masala and Afghan bread for lunch:

CHANNA MASALA WITH CHICKEN & PEAS

Ingredients:

  • 2 packages Trader Joe’s Channa Masala
  • 1 cup frozen peas
  • 2 chicken breasts, optional- I listed this as vegan because the chicken can be left out
  • Afghan bread, pitas, or naan, or brown rice for gf (Trader Joe’s sells frozen naan next to the channa masala, but if you have a local international grocery store, you’ll be able to find an interesting middle eastern, Indian, or African bread there.)

Directions:

THIS IS SO EASY. Boil two chicken breasts in salted water for about ten minutes or until cooked and chop, reserving 1/4 cup of the cooking water. Heat the channa masala trays one at a time, for three minutes each. Add the chopped chicken back into the saucepan you cooked it in (water drained, of course), add the contents of both channa masala trays.

tjs channa masala

Add the reserved cooking water and the frozen peas. Cook for about five minutes, uncovered, until the mixture is well combined and the peas are hot. Serve with Afghan bread and enjoy the fun and sensual experience of eating with your hands. We enjoyed the scooping and the messiness- it seems natural! What are some of your favorite ready-made foods to doctor up??

Afghan bread

Quickie: Peanut Butter & Cinnamon Greek Yogurt Dip (veg, gf)

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Pretty simple entry- this is a healthy and delicious dip for apples, bananas, and probably anything else you can slather it on. It’s a quick and easy snack you can make a large batch of and keep in the fridge for a fast and filling and high-protein accompaniment to fruit. Here it is!

does a body good

does a body good

PEANUT BUTTER & CINNAMON GREEK YOGURT DIP

Ingredients:

  • 1 1/4 cups fat free Greek yogurt
  • 3 tbsp natural peanut or almond butter
  • 2 tsp vanilla extract
  • 1 tsp- 1 tbsp honey
  • 1/2 tsp cinnamon (two large dashes)

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Quickie: Broccoli Slaw, Grilled Bok Choy, and Rice Noodle Salad with Salmon and Avocado (pes, gf)

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We had about an hour to buy and make dinner last night, before my beloved and long-lost husband was shipped out again ahead of a winter storm for work. I felt obligated to fill him with omega-3s and veggies before he left, really laying down HARD the enticing groundwork to get him to come back. I like the guy! Hang out with me and eat delicious dinner salads!  Come back! Here’s what my feminine wiles and I came up with:

salad

BROCCOLI SLAW, GRILLED BOK CHOY, AND RICE NOODLE SALAD WITH SALMON AND AVOCADO

Ingredients:

Lemon-sesame vinaigrette recipe below.

  • 1 bag broccoili slaw (we bought our ingredients at Whole Foods; their version is julienned broccoli, carrots, and red cabbage)
  • 1-lb salmon plank
  • 1 1/2 tsp jerk seasoning or other all-purpose seasoning or 1 tsp soy sauce mixed with 1 tsp honey
  • 1 tsp honey (no need to add this if you used soy sauce)
  • 1 bunch green onions, sliced and a few inches of green tops discarded
  • 3 oz cooked or uncooked vermicelli rice noodles (you could instead use 1.5 cups of cooked brown rice)
  • handful shredded carrot, optional
  • 1 head bok choy, washed and root cut off
  • 1 avocado, sliced
  • sesame oil  

Directions:

Disclaimers: This is mostly a quickie entry because I was cooking like the wind and neglected to take any step-by-step photos. So this is where your spectacular imagination comes in!! Really. Right now. Another note- I labeled this a vegetarian entry because the salmon could easily be left out or replaced with tofu or edamame.  Here’s what we’re doing: MAKE NOODLES, MAKE SALMON, TOSS VEGGIES, DRESS AND SERVE. Let’s get started.

Boil water and cook rice noodles according to package directions. Rinse and pat salmon dry. Top salmon with 1 tsp honey and sprinkle with jerk seasoning; set aside. Drizzle or brush the bok choy leaves with a small amount of sesame oil. Heat a well-oiled grill pan or saute pan over medium-high. Once hot, grill or wilt the bok choy leaves about two minutes per side. Remove to a cutting board and cut into pieces. Alternately, you could cut and saute in a saute pan for 3-4 minutes.

Turn the heat in the grill pan down to medium. When it has cooled a bit, place salmon in pan skin-side down and cook for 5-6 before flipping. Since you have a few minutes now, you can whip up and dress the salad base. Toss the broccoli slaw, green onions, carrots if you’re using them, cooked noodles or rice, and bok choy in a large bowl. Drizzle with your dressing of choice and toss. Set aside.

When the salmon is done, serve dressed salad in bowls and top with the lovely fish. Garnish with a few slices of avocado. This would be great with: cilantro, other salad greens, chicken, well-marinated flank steak, bean sprouts, more red cabbage or green cabbage… the list goes on and on. Just use what you have in the fridge. It will all work. This is man-hooking salad!

LEMON SESAME VINAIGRETTE: 2 tsp sesame oil, 2 tsp sesame seeds, juice of 1 lemon, pinch of kosher salt, 1 tsp honey. Whisk together. Drizzle in olive oil as desired until emulsified. De. Lish.

Pollo Guisado: Dominican Stewed Chicken (gf)

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I’ve clearly been on a Dominican cuisine kick lately. I think the cold weather is making me crave comfort food, and Dominican food is a great source of comfort to me. Physically being in the DR would also be a source of comfort, preferably on a beach with assorted rum cocktails in hand, but this dish isn’t a bad substitute (and it’s, you know, cheaper).

pollo guisado dinner

Pollo guisado is a savory stewed chicken dish that’s served over rice. As I mentioned in my first post on the cuisine of the Dominican Republic, it’s not spicy. Dominican food instead relies on aromatics like garlic, onions, mild peppers like bell peppers, cilantro, vinegar, spices like oregano, and seasonings like lime and lemon for its healthy bursts of flavor. So don’t be scurred to try it; it’s quite palatable and approachable. Also, considering the colonial history of the Dominican Republic, its food has European, African, and Taíno Indian influences, so it’s basically a trip around the world on a plate and a party in your mouth. Plantains are a staple crop, as are rice and beans. And explaining this is making me hungry, so let’s get to it. I really think you’ll love this hearty, mouth-watering dish.

POLLO GUISADO

Ingredients:

  • 6 servings white or brown rice, prepared according to package directions
  • 4-6 lbs chicken pieces, skin removed. I recommend legs and thighs for this dish.
  • 1 lime
  • 1 tbsp kosher salt
  •  1 tbsp olive oil
  • 1 large onion, chopped
  • 1 bell pepper, red or green, chopped
  • 1/2 cup cilantro, mincedrecaito
  • 1 6-oz container Goya Recaito cilantro cooking base, available at large grocery stores and international grocery stores
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1-2 tsp cracked black pepper
  • 1 small can tomato sauce
  • 4 cups chicken broth
  • 1/4-1/2 cup white vinegar
  • 1/2 cup green olives, drained and chopped
  • 2 bay leaves
  • 2 potatoes, peeled and cubed
  • 3 carrots, peeled and sliced

Directions:

Grab a large bowl. Cut the lime in half and rub the skinned chicken with the lime, then sprinkle with the tablespoon salt. Juice the lime and pour the juice over the chicken pieces; toss to coat and let marinate for 30 minutes. You can toss this a few times while it marinates, if you’re OCD and are deeply satisfied by evenly coated chicken, like you’re ol’ pal Lauren is. “Washing” poultry with citrus juice is a Caribbean culinary mainstay; I imagine the origins have something to do with the anti microbial properties of the juice keeping the poultry fresh, but here we’re just doing it to be tasty.

marinating

marinating

In the meantime, slice and dice your veggies (onion, pepper, cilantro, potatoes, carrots) and cook your rice. When the chicken’s ready to go, rinse the pieces with cold water and pat dry. Put on a large dish- you’ll use it again in a minute. In a large dutch oven, heat the tablespoon of oil over medium heat. Lightly brown the chicken pieces on both sides in batches, 4-5 at a time, being careful not to overcrowd the pan. Remove the chicken to the plate you so wisely left nearby.

pollo guisado

When the chicken has been browned, add the onion, green pepper, and cilantro to the pot and saute for a few minutes- you may need to add oil or lower the heat- just make sure there’s no sticking. Add the garlic powder, oregano, pepper, and recaito; cook 2-3 minutes more, stirring. Add the olives and tomato sauce, and cook for 2 more minutes.

bubbling away

bubbling away

Stir in the chicken broth and vinegar, and add the chicken back to the pot along with the potatoes and carrots. Bring to a boil, then cover and reduce heat to medium low and let simmer for 40 minutes.  Remove the lid and let simmer, lidless, filling up your home with the enticing  promise of really good food, for another 20 minutes. That’s it! Let cool 5-10 minutes on a cool burner, and serve over rice (I opted for brown, and it was delicious). Pass hot sauce around for those who like a kick. Buen provecho!

smell-o-vision

smell-o-vision

Stuff’s so good, it’ll make you want to dance:


Phototastic Travel Post: Mangú (Dominican Mashed Plantains) (v, gf)

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In October of last year, Dave and I traveled to Santo Domingo for a few days to see my amazing cousin Michelle marry the love of her life, Arturo. Stick with me here- I’ll get to food, I promise. The wedding was beautiful and we were treated like royalty by my beloved aunt, who I call Tata. Staying with Tata is unlike staying in a hotel- not only are the food and surroundings better, everything she touches is filled with unconditional love, in the way only Tata can do.

Tata's impeccable mangú

Tata’s impeccable mangú breakfast

Dominican hospitality is like nothing I’ve experienced anywhere else- friends and family members greet their company with freshly squeezed tropical fruit juices, presented on silver coasters and handmade lace doilies. There is no pointing to the cabinet of glasses, no “help yourself,” the way there is in the Cruse household (sorry, Tata). The details Dominican hostesses remember about their guests are uncanny and never forgotten- my husband, who loves desserts, was bombarded with cake and ice cream the last time we were down after only being rumored [online and a thousand miles away] to be a dessert fiend. Which is a spot-on assessment. Tata remembered from years ago that I like brown sugar more than white, and lovingly made me strong, Dominican coffee each morning with a beautiful little bowl of brown sugar next to it. Dave likes tea more than coffee, and Tata graciously made it for him each morning, served on a small silver, doily-covered tray next to my coffee. If I am someday as effortlessly gracious a hostess as Tata is, I’ll be forever happy:

coffee

One of my favorite Dominican breakfast dishes, mangú, is part of the classic, hearty, Dominican farmer’s breakfast that also includes fried cheese or salami, avocado,  and sunny-side up eggs. It’s heavy, but man… it’s GOOD.

After watching Tata make mangú a few times and finding an international grocery store in Saint Louis that sells green plantains, I started making it at home. Plantains are a nutrient-dense, starchy food that look like bananas but aren’t sweet (though they can be, if ripe, and when prepared other ways). They’re comparable to a very tasty potato, so don’t be misled by their banana-like shape. When not paired with salami or cheese, this is a very healthy breakfast dish.

MANGU

Ingredients:

  •  2-3 green plantains, unripe, peeled and cut into chunks
  • salt
  • olive oil
  • 1 clove garlic, halved
  • 1 tbsp white vinegar
  • a few rings of red onion, sliced
  • boiling, salted water, 1 cup reserved
  • avocado, sliced (optional)

Directions:

The easiest way to peel and chop the plantains, I find, is to cut slits down the sides of the peel lengthwise, and remove the peel from the ends. You may want to wet your hands while peeling if you don’t like starchy digits. Cut the plantains into chunks and toss them, along with the garlic clove, into the boiling, salted water. Boil until very tender, about 20 minutes.

Meanwhile, heat the vinegar in a small saucepan and add the red onion, cooking until fragrant and tender. These are a traditional mangú topping, but are optional. But, come on, you’ve already purchased unripe plantains from your local international grocery store, you may as well go whole-hog…

cooking, cooking away

cooking, cooking away

When they’re very tender, remove  the plantains and garlic to a large mixing bowl and add 1/4 cup of the cooking liquid, 2 tbsp olive oil, and the teaspoon of kosher salt. Mash!! You can do this with a potato masher or a fork- I prefer a fork. If you’d like, you could also toss the mixture into your food processor in lieu of mashing. Now, here’s where your chef’s intuition comes in- depending on the size of the plantains you used and the consistency you like, add more cooking liquid by the 1/4 cup and olive oil by the tablespoon. I add a few more tablespoons of water and 1-2 more of olive oil. Taste as you go. You’ll notice that Tata’s mangu was thicker than mine- it’s all about preference.

And your taste-testing abilities will now be rewarded…. YOU MAY EAT!! Put the mangú in a serving bowl, top with onions (strained from vinegar) and serve! I really enjoy this dish with sliced avocado and a fried egg on top. Makes a great and complete breakfast or lunch. Just don’t take it personally when you get the side-eyes from your coworkers as they eat their canned soup.

this earned me a few confused lunchtime stares

this earned me more than a few confused lunchtime stares

If you’re reading this on a wintry, January day, which is the kind of day I’m writing on, enjoy these photos of Tata’s kitchen and amazing tropical produce and some shots of the city… ah, the comforts of home-away-from home:

view of Zona Colonial as you leave the city

view of Zona Colonial as you leave the city

DADS HOUSE

the row home where my Dad grew up

cocina dominicana 1 cocina dominicana 2

Paleo Lemon Bars… sugar & gluten-free lemony goodness! (gf)

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Hey, all! We’ve been cooking a TON over the past few months, and I have been horrible and terrible and not posted ANY of it! So, so bad and so selfishly full of good food, I am. I managed to snap a few pics of these amazing paleo lemon bars we made this weekend (actually, Dave did the work on these, I was just the happy chow hound), so here we go…

looks like a lemon bar... tastes like a lemon bar...

looks like a lemon bar… tastes like a lemon bar…

We don’t follow a paleo diet but we do enjoy sweets and I try to avoid gluten. These lemon bars seemed like a good compromise, and they turned out really well! I was surprised at how well they set up in the oven, and how tasty the crust was. The recipe also calls for 11 (eleven!?!*) eggs, so if you need another rationalizing point before you make a pan, they’re high-protein. A bit of honey replaces the traditional white sugar in the filling and crust, and coconut flour, almond meal, and coconut oil replace the flour.

DISCLAIMER: eat and store this dessert at room temperature. I refrigerated a single portion to bring with me to work today, and the texture was mushy. Eat. And store. At room temp. That is all.

Happy baking, and let me know what you think!

PALEO LEMON BARS

Adapted from The Primal Home

Ingredients:

  • 1 cup almond meal: just grind up a cup of almonds in a blender until they form a flour
  • 1 cup coconut flour (we used Bob’s Red Mill, available at most grocery stores- check the gluten-free and baking sections)
  • 1/2  tsp freshly grated nutmeg or 1 tsp dried
  • 1 tbsp honey + 1/2 cup honey– try raw honey. In addition to the health benefits raw honey provides, it’s easy to find; Archer Farms has a wildflower version that’s easy to pour and available at Target, and Whole Foods offers at least 3 kinds.
  • 3 eggs + 8 eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk
  • juice from 6 lemons, strained for seeds
  • 1 tsp vanilla extract
  • 1/2 cup or more unsweetened shredded coconut to top

Directions:

This is a mix and dump recipe- first, the crust ingredients, then the filling. So simple. Preheat your oven to 350 and grease an 11×7 inch cake or baking pan with coconut oil. We used a slightly smaller Corningware dish and the recipe turned out just fine.

CRUST: In a large bowl, mix the almond meal, coconut flour, nutmeg, 1 tbsp honey, 3 eggs, coconut oil, and coconut milk. Combine completely and press into the bottom of the pan:

follow the fork marks

follow the fork marks

FILLING: then, in another large bowl (or the same one, cleaned out, if you’re dish-saving freaks like we are), combine the lemon juice, remaining 8 eggs, vanilla, and 1/2 cup honey. Whisk of this together well and pour over the crust, like so:

filling poured over the crust

filling poured over the crust

Then toss into the oven and bake for 30-35 minutes until a toothpick inserted in the center of the bars comes out clean, and the topping is firm and fully cooked. Top with the shredded coconut, let cool, and serve, relatively guilt-free!

all done, cooling and topped with coconut!

all done, cooling and topped with coconut!

 

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