Pad Thai Perfection

By Deb

Recently Zoe's friend Livi slept over and, while we were discussing dinner options for the evening, Livi mentioned that she had an AMAZING vegetarian pad thai recipe.  This got our attention, as Zoe, Thalia and I absolutely love Thai food.  We didn't end up making it that night (too lazy to go to the store).  But we did make it last night and it was indeed AMAZING.

Moosewood Pad Thai

Serves 4
3/4 lb. mung bean sprouts
6 oz. rice noodles (1/4 inch wide)
Sauce:
3 T. fresh lime juice
3 T. ketchup
1 T. brown sugar
Remaining ingredients:
3 T. peanut or vegetable oil
3 or 4 cloves garlic, minced or pressed
1 T. minced fresh chile OR
1 1/2 t. crushed red pepper flakes
2 c. carrots, grated
4 eggs, lightly beaten with a pinch of salt
2/3 c. peanuts, chopped
6 to 8 scallions, chopped


Bring a large pot of water to a rolling boil. Blanch the sprouts by placing them in a strainer and dipping it in the boiling water for 30 seconds.  Set aside to drain well.  When the water returns to a boil, stir in the rice noodles and cook until tender but firm, about 3 to 5 minutes.  Drain the cooked noodles, rinse in them in cool water, and set them aside to drain.

Prepare the remaining ingredients and have them close at hand before you begin to stir-fry.  Heat the oil in a wok or large skillet.  Add the garlic and chile, swirl them in the oil for a moment, then stir in the grated carrots.  Stir-fry for 1 minute, then push the carrots aside to make a hollow in the center.  Pour the beaten eggs into the center and quickly scramble them.  When the eggs have just set, pour in the sauce and stir everything together.  Add the drained noodles and mung bean sprouts, and toss to distribute evenly.  Stir in the peanuts and scallions and serve immediately.

We hope you enjoy it as much as we did!

How I Ended Up With Grapefruit in the Oven

By Deb

Thalia: What's for dessert?

Me: There's no dessert.

Thalia: NO dessert?

Zoe: There's grapefruit.

Thalia: (sighs)

Zoe: You can broil grapefruit, right?

Me and Thalia: (blank stares)

Me: Is that a thing?

Zoe: Didn't we see a recipe for that somewhere? Remember Mom?

Me: I have no recollection of ever hearing of this.

A lot of things we eat around here stem from a conversation like this one, which took place after dinner the other night.  After Zoe pores over Food Network Magazine (no luck) and I do a Google search (success!) we are armed with many recipes for broiled grapefruit that are all a variation of:

cut grapefruit

sprinkle with something (brown sugar, cinnamon, turbinado sugar, agave nectar, etc.)

broil

So how was it? Kind of messy for Zoe because she broke hers apart and ate it in sections (I guess I never taught her how to eat grapefruit with a spoon). But unexpectedly delicious and sweet, even with very little sugar on them.

Thalia: I want this for breakfast!

Me: Wow, these are good!

Zoe: Yeah! I wonder what other fruits we could try broiling?

Hmm, to be continued...

H-Mart!

Click here to visit the H-Mart website and online grocery store!

By Zoe

Not too long ago, one of the shopping centers near our house was entirely redone. Our speculations were that it wouldn't really do well because it had no major store to bring in shoppers. There was a restaurant specializing in Korean tofu soup and a barbecue buffet. The biggest store there was an H-Mart. Of course, these speculations were made before we had any idea whatsoever what an H-Mart was. So one day, out of sheer curiosity, my mom and I went to H-Mart. I was immediately blown away. H-Mart is probably the most amazing Asian grocery store on the planet. Or at least in the country. After walking in the door, we encountered an enormous food court and a bakery/coffee shop. Just after that was an array of little stores, with toys, clothes, kitchen tools and even furniture! This store had EVERYTHING!  There was essentially anything you could ever want from an American grocery store, just with a bigger selection. For example, you could buy tomato or pumpkin-flavored candies, and red bean or sesame ice cream as well as vanilla. There are all sorts of Asian groceries, and an abundance of pickles like kimchi. But what really got both of us was the fresh-foods section. One area was filled with tanks of live, swimming fish. If that's not your thing (because it certainly isn't mine) head over to the produce section. It's like a family reunion for your favorite fruits and veggies: all the slightly weird cousins you have never met. There had to be at least twenty types of greens! We ended up with some oyster mushrooms, sweet potatoes, pears, little cookies with chocolate inside, coconut soy milk, amazing hot sauce, and instant rice-cake soup, which i have yet to try. H-Mart is my New Official Favorite Grocery Store Ever, and if you ever get the chance to visit one, I hope you find it as amazing as I did!

Breakfast for Dinner – the Frittata

By Deb

The fritatta, basically a flat, Italian-style omelet, is one of those things that's great to make for dinner when you think you have nothing in the house to make for dinner. Besides being delicious, they come out looking great, even if you're as challenged in the attractive-omelet-making department as I am. They're also easy and fast and incredibly versatile - you can use just about any vegetable or cheese you have on hand. Last night we made one with broccoli and cheddar and one with mushrooms and parmesan, along with some boiled red potatoes sauteed in onions. It all got eaten and no one complained, which I consider signs of a fantastic meal.

To create your own, which will serve 3 or 4, you will need:

2 tbsp. Butter or olive oil

5 or 6 eggs

Salt and freshly ground pepper

1 cup vegetables (broccoli, spinach, asparagus, mushrooms, onions, tomatoes, etc.)

1 cup grated cheese (cheddar, swiss, provolone, parmesan, feta, etc.)

And a skillet that can go in the oven (like cast iron or enamel).

Turn your oven on to broil. On the stovetop, put the butter or oil in the skillet over medium-high heat. Add whatever vegetables your using, sprinkle with salt and pepper, and cook for around 5 minutes (if you're using something that takes a little longer to cook, like broccoli, steam it a little before adding). While the vegetables are cooking, beat the eggs with a little salt and pepper, then pour the eggs over the vegetables. Cook for another 5 minutes or so (don't stir the it around), or until the eggs are set on the bottom. Sprinkle the cheese on top then put the whole thing under the broiler for a minute or two, keeping a close eye so it doesn't burn. Serve warm or at room temperature, it tastes great either way.

Salad-O-Matic... Part one: Green Salad

By Zoe

Salad is really cool. As a vegetarian I am a strong supporter of salad, but there is definitely one out there for everyone. It can be a main dish or a side dish... even a great breakfast! And if greens aren't your thing, tune in for another installment of Salad-O-Matic some time in the future.

Greens to use
-Baby Spinach
-Romaine Lettuce
-Butter Lettuce
-Raddichio
-Any lettuce you prefer
-Any bitter-ish greens that can be eaten raw, like those lovely "Field Greens" types

Stuff to add
-Strong or salty cheese, such as blue, gorgonzola, feta, parmesan or romano. Again, all are better when fresh, meaning sold by the wedge instead of in a container as shredded or grated cheese.
-Any nuts or seeds are always good. Walnuts, almonds, and sunflower seeds are great.
-Extra veggies: carrots, grape tomatoes, celery, fennel, cucumber, onions, purple cabbage and bell peppers of any kind are awesome, as well as any bean in the world or any veggie imaginable.
-Extra fruits: sliced apple or pear, orange sections, and dried fruit like raisins, currants or apricots are the best by far.

Dressing
Making dressing looks and tastes like it takes more work than it does. The most basic dressings call for some kind of oil, an acidic component, salt, and pepper.
Oil in salad dressing is usually a flavorful oil like olive oil, and that is really the only one I use, regardless of recipie.
The acidic part could be vinegar of any type, as well as lemon juice. The acid decides the dressing's flavor for the most part, like in Balsamic dressing.
Salt and pepper are used according to taste. Pepper is usually used less sparingly than salt.

Jazz up your dressing:
-Use balsamic vinegar
-Use lemon juice instead of or in addition to vinegar
-Add a few squirts or prepared mustard... it will seriously taste like the store bought dressings you know and love. Only better, since you made it.

Working (and Eating) for a Better World

By Deb

I am currently underemployed.  Really underemployed.  So I’ve decided to put some of my free time to use volunteering at one of my favorite places to eat, A Better World Café.  This community cafe, one of only a handful in the country, is located in the Reformed Church of Highland Park (NJ).  It was established to make healthy eating accessible and affordable to all. You can choose your portion size and pay accordingly, volunteer your time in exchange for a meal, or have the complimentary dish if you can’t pay or volunteer.  You can also choose to pay more than the cost of your meal and that money will go towards those with more limited resources.  Volunteers are either put to work doing prep work in the kitchen (I can tell you firsthand that cutting up pumpkins is a great arm workout, while de-kernelling corn gets tedious fast) or serving the customers.

Besides its admirable mission, the food is fantastic, prepared by staff chefs and students from the Elijah’s Promise cooking school in New Brunswick.  Fresh, local and seasonal ingredients are used whenever possible.  Today some of the menu items included spiced pumpkin soup, grilled cheese with peppers and roasted tomatoes on foccacia, and yellow cake layered with buttercream frosting and covered in chocolate ganache…mmm. One item that’s always available is the Better World Salad, and lots of people come in specifically for that.  Describing it won’t really do it justice, but it includes shredded cabbage, scallions, brown rice, marinated tofu, and roasted almonds in a magical sesame-flavored dressing.  Note to anyone who ever invites me to a potluck: this is what I’m bringing.

If you're in the area, stop by for lunch...

A Better World Café

19 South Second Avenue

Highland Park, NJ 08904

732.510.1572

www.betterworldcafe.org 

Open Monday-Friday, 11-3

Latkes, a Hannukah Miracle

by Deb


I only make latkes once a year, twice tops.  They take time to prepare.  Making them creates a big mess.  They are probably unbelievable fattening.  The whole house smells like onions afterwards.  So why bother at all?  Well, besides their role in commemorating the miracle of Hannukah, they are just about the most delicious thing in the world.  That first bite into a hot, crispy-on-the-outside-soft-on-the-inside latke makes it all worthwhile. That's my opinion anyway - my daughter who spent latke night in her room crying that she didn't want any would disagree.  But I'm pretty sure she's in the minority.


To make somewhere between 12 and 16 pancakes you will need:


4 large russet potatoes, peeled
1 medium onion
1 large egg
1 tsp. salt
1 tsp. pepper
2 or 3 tbsp.  flour
Vegetable oil, for frying
Applesauce and/or sour cream

Turn your oven on its lowest setting or warm and line a cookie sheet with a couple of layers of paper towels and set aside.


Coarsely grate the onion and potatoes using a box grater or shredder disc of a food processor.  Some recipes recommend putting potatoes in water to prevent discoloration, but I find mixing them with the onions right away also helps. Using your hands, squeeze out as much liquid as possible. Mix potato and onions with egg, salt, pepper, and flour.

Heat the oil in a heavy skillet or electric frying pan set to 375 degrees.  DO NOT start frying before the oil is hot enough or you will have pale, soggy latkes.  Drop a shred of potato in - if it sizzles right away, you're ready.  For each pancake drop a big spoonful of the mixture into the pan and flatten it a little. Then let it fry for about 5 minutes on each side, or until it's brown and crispy.  When you flip it, it's helpful to use two pancake turners so it doesn't splatter.  BE PATIENT! The most common cause of un-crispy latkes is premature flipping. And don't flip more than once.  If you have trouble waiting, do what I do and have a glass of wine in the meantime. That said, be aware that your first pan of latkes will probably not be perfect.  I promise the next one will be better.


Once they're done, put the latkes on the prepared cookie sheet and into the oven to keep warm while you fry the rest.  Try not to layer them on top of each other. Serve hot with applesauce or sour cream.  For other topping ideas, check out this article that appeared in last week's New York Times, Small Latkes, Large Toppings.