Simple Meals: Bruschetta, Two Ways

Sunday dinner is served. Despite its fancy looks, it was quick and easy. 

Sundays are routinely busy, and dinner is often the last thing on my mind. With a load of laundry in the wash, and a few weekend projects needing their loose ends tied up before the work week begins again, it's hard to go out on a Sunday night even for a quick meal. Enter my latest Sunday night solution. Simple, fridge-clearing meals with one common item: a baguette.

Last week's vegetables were languishing on the counter and in the crisper; goat cheese and prosciutto that I purchased for a special meal needed to be used before it went bad, too. One bunch of kale threatened to go bad, too.

For each of these recipes, feel free to lightly toast the sliced baguette before topping it with bruschetta; I was feeling lazy and skipped that step. Also, I tend to burn toast, which was not my desired outcome. Burned baguettes don't go over well in our home—not even the pup will eat 'em!

And as one more vegetable on our plates, I made a batch of kale chips sprinkled with sea salt and nutritional yeast. A simple, quick way to get your greens that's tasty to boot!

Strawberries, basil, and goat cheese make for a marvelous combination.

Strawberry Basil Bruschetta
1 cup chopped fresh strawberries
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
2 ounces goat cheese
8-10 slices of baguette, about 1/4 inch thick

Mix the chopped berries, olive oil, and basil in a small bowl and let sit while you slice the baguette. Spread each slice of bread with goat cheese, and then top with the strawberry-basil mixture.

Tomato Basil Bruschetta
1 cup chopped heirloom tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
salt and pepper to taste
8-10 slices of baguette, about 1/4 inch thick

sliced sharp cheddar or parmesan cheese (optional)

prosciutto (optional)

Mix the tomatoes, basil, olive oil, salt, and pepper together in a small bowl and set side. Top each slice of bread with cheese (if using), then tomato mixture and prosciutto (if using).  

In Praise of the Simple Meal

I get it.

It's hot. You're tired. Cooking is the last thing you want to do. You're tired of takeout. Making a decision seems more difficult than cooking.

That's why we all deserve the simple meal.

Imagine it's a picnic, or a spread of hors d'oeuvres, and voila! Dinner. And it can be healthy, too.

This particular night, we enjoyed simple kale chips (I've gotten to where I actually pop them in the oven before it's even finished preheating, further simplifying and speeding up the process) and store-bought hummus. Goat cheese with a dollop of balsamic onion reduction and slices of day-old baguette. Crudite. Rose wine.

A magnificent meal that nourished us, pleased the palette, and could not have been simpler.

Earlier this week we had a similar meal with home-grown bruschetta; tomatoes, basil, garlic, and olive oil mixed together to top toasted slices of baguette.

What do you make when you can't bear to cook?

Feeding Friends: Margherita Pizzas

This week, my best friend since approximately third grade and former college roomie (one and the same) came over for an impromptu dinner. It was just like old times, except we are both married now, and she's expecting. And unlike most of our dinners in college, this one did not involve frozen pre-cooked flash-frozen chicken breast. Or pasta. But it did involve fro-yo for dessert, which is the 2012 equivalent of ice cream.

It also resembled college dinners because we were about to enjoy pizza and salad together.

She and I have shared many memorable pizzas in our day. The thick-crusted, sauce-on-top ones at my dad's house in high school. The buffet at Gatti's on campus. The frozen ones that lived in our freezer in the apartment on Speedway and the house on Palo Duro. The veggie supreme one we scarfed down at Conan's after spending the day taking our bridal shots together.

Pizza is near and dear to us.

So having my bestie over for tortilla pizzas, dressed with garden tomatoes, as she eats for two? Well, the beauty was not lost on me.

So here's to the days we are able to cook for those we love. Our husbands and wives, our children, our friends, our dogs. These are always special days.

Margherita Tortilla Pizzas

4-6 tortillas (multi-grain or whole wheat)
4 small/medium tomatoes, sliced 1/8 inch thick
3 cloves garlic, minced
1/4 cup (or a few good glugs) extra virgin olive oil
1/2 to 3/4 cup shredded mozzarella
1/4 cup shredded Parmesan
1 teaspoon fresh oregano, minced
2 teaspoons fresh basil, minced

Preheat the oven to 450. Place the tortillas on a baking sheet and prick all over with a fork to prevent them bubbling up.

Mix the minced garlic and evoo in a small bowl. With a teaspoon, distribute evenly to each tortilla, spreading out with the back of the spoon.

Sprinkle each tortilla with finely shredded Parmesan. Top with tomato slices (approximately five per tortilla; do not let them overlap).

Sprinkle evenly with mozzarella, oregano, and basil.

Bake for about 10 minutes, or until tortillas are crispy and cheese has just turned golden.

Serve up with a side salad (we went Greek!) and enjoy.

Easy Caprese

Green tomatoes, red tomatoes, jalapenos, and banana peppers—all picked this week!

 Yesterday I made it sound like our garden was kaput, and some of you might have thought, "Wow, she's in a bit of a funk."

So to those of you who may have stopped by for the first time after seeing my Zucchini Enchilada recipe over on Whole Foods' blog, I want to say welcome to the Sustainable Diet Kitchen and Garden! Please stick around—there's plenty of cookin' and growin' going on.

This morning, I picked about a pound of perfectly ripe tomatoes (Romas, Black Cherry, and one lovely Purple Cherokee), almost two pounds of peppers, and one muskmelon. Full disclosure, I've been Googling, "When to harvest cantaloupe" for about a week now, trying to figure out when to pick the durned thing. Fingers crossed I made the right decision.

Black cherry tomatoes ripened on the vine. They have more of a purple tint in real (non-Instagram) life.

And oh, the tomatoes. We have so many! It's wonderful! This weekend's plans involve canning a couple of jars of Romas from our one plant. Last weekend, I watched my 8-year-old niece snack on cherry tomatoes and found myself thinking how awesome it was that she'd just sit there and plop them in her mouth, no Ranch dressing required. Ah, the little things in life.

We aren't growing any lettuce right now—it's way too hot for leafy greens in our yard, though my mom has been able to keep some growing well in the shade—but that doesn't mean we're salad-less.

Easy Caprese salad and some zucchini-arugula tortilla pizzas for a quick weeknight meal.

A quick Caprese salad is a great way to use some of our fresh tomatoes and basil. It's fantastic, even without mozarella on hand. A little shaved parmesan, a spritz of lemon, some ground pepper and sea salt, and voila! A garden-fresh salad.

For my next trick.... might I suggest a Caprese tortilla pizza. Maybe we can just call it a tortilla margherita pizza? Not to be confused with the other kind of tortillas and margaritas... Just a tortilla, topped with diced tomatoes, julienned basil, a little bit of cheese (I'm going to try goat cheese for a new kick), drizzled with olive oil and baked at 450 until the cheese is melted and the mini pizza crust is nice and crisp. I do believe I just came up with our dinner plans.

Fancy Shmancy: Balsamic-Marinated Strawberries, On a Weeknight

Gettin' fancy with grilled cheese.

Here's a little-known fact: I love balsamic vinegar. I may have an unhealthy obsession with it. If there's a bottle of it near me, I will pour it all over my plate and sop it up with anything—spinach, bread, crepes—until it's gone, or I can't feel my teeth, whichever comes first.

It might be my favorite grown-up flavor profile. Add something sweet and maybe something sharp, and I'm in heaven. So imagine my sheer delight, my beside-myself-excitement, to happen upon a very enticing recipe on Pinterest. (Oh yes, I'm addicted. You can follow my kitchen addictions here.) 

Back to my balsamic love affair. I saw this Pin for grilled cheese with balsamic-marinated strawberries and basil. Just so happens, I keep cheese in the fridge at all times (for emergencies, of course); a loaf of organic wheat bread was waiting for its time to shine; I'd just purchased fresh, organic strawberries at the grocery; basil is growing like a weed in our herb garden. 

I won't go so far as to say the stars were aligned... but indeed, the conditions were perfect. 

Dinner was ready in a flash, and as we sat to enjoy these seemingly fancy sandwiches, I looked over at my other half and remarked, "We certainly do eat well."

"Tooting our own horn, are we?"

Well, this one was worth it. Don't be afraid to add a little extra balsamic vinegar to your plate. And if at first you wonder, "Sharp cheddar? Basil? Strawberries?" Just relax, and understand that after you make this sandwich, your palette will be soooooo elevated. You'll practically be a food critic. Goodbye, pedestrian taste... Hellloooo umami!*

Strawberry-Basil Grilled Cheese Sandwiches

Five large strawberries, sliced 

1/2 cup balsamic vinegar

12 leaves fresh basil

1/2 cup shredded sharp cheddar

4 slices whole wheat bread

1 to 2 tablespoons butter or heart-healthy buttery spread**

Slice the strawberries and put them in a small bowl. Pour the balsamic over the berries, and let them marinate for about 30 minutes (they only get better with time). Heat a non-stick skillet over medium-low heat. Spread the butter on one side of each slice of bread.

Place two slices of bread, butter-side down, on the skillet. On each slice, pile on a little cheese, half of the marinated strawberries, and half of the basil. Finish it off with the rest of the cheese (so there's melting on both sides of your sandwich), and place the second slice on top—butter-side up this time.

Press down with a spatula and cook on one side until the bread is golden-brown and the cheese has started to melt. Carefully flip the sandwiches and cook on the other side until all the cheese has melted and both sides are golden brown. (The medium-low heat is the key here; don't get your griddle too hot! It's like pancakes!) Cut the sandwiches in half and serve with a side salad. 

Our side salad was simple—just some spinach, arugula, and one lovely garden tomato with an easy vinaigrette. Here's my fail-safe, super-fast, pantry-staple homemade dressing:

Quick Dijon Vinaigrette

4 ounces extra virgin olive oil

1 ounce red wine vinegar or balsamic vinegar

1 teaspoon Dijon mustard

Whisk until combined, or shake well in a jar until the dressing has emulsified. Season with salt and pepper as you like. 

*Speaking of umami, we met this awesome little 3-year-old at the Draught House this weekend. She had a group of us enthralled for a couple of hours, telling us about her approaching fourth, or possibly fifth, birthday. She specifically requested the trip to the "Giraffe House," for the free bratwurst. Her parents explained that she actually had quite advanced taste for her age—a very umami-based palette. 

**Though I love real butter, we often use Smart Balance Light Original Buttery Spread With Flax. Why? Ryan's nutritionist recommended it. I'd like to switch us to the Earth Balance Organic Buttery Spread when we're given the green light to do so. Please let us know, Nutritionist...

Summertime Cobbler: Peaches and Blueberries, Together Forever

Peach and blueberry cobbler with cornmeal cobbles.

It happens every summer in Texas: that magical moment when you can get a few pounds of perfectly ripe—almost overly so—peaches grown in the Hill Country (Fredericksburg, to be exact) and pick up a pint of organic blueberries, grown fifty miles away, put them together, and be in heaven.

Growing up, peach cobbler was a summer staple. I remember it being goopy, sweet, and delicious. I always wanted the extra golden-brown part—the parts that were not quite burned, but almost crunchy, usually the corner pieces.

Yesterday I made a grown-up version of this cobbler. It didn't take much to elevate, with such fresh fruits being used, but something about the cornmeal cobbles on top, and the combo of the fresh, local fruits, made it simply divine.

Add ice cream for full effect.

I followed Deborah Madison's recipe for Peach and Berry Cobbler with Corn Flour Cobbles, almost exactly; she offers a variety of different fruit combinations, but I used about 8 fresh peaches (peeled and chopped), and a pint of fresh blueberries. The recipe calls for corn flour, but cornmeal was just peachy! And I made the cheater's version of buttermilk: for 3/4 cup milk, add two tablespoons of white vinegar and set aside for 5 minutes before continuing on with the recipe.

What an easy, delicious way to showcase the season's finest offerings. It comes together in a snap, too, and is the perfect thing to take to a summer picnic (with vanilla ice cream, of course).

But that's not all I did with the peaches. Stay tuned for step-by-step peach preserves later this month!

Cook It Again: Chilaquiles

Chilaquiles!

Last night, I made a new recipe (it's like I'm always recipe testing—what gives?) and when we sat down to eat, the dialogue went a little something like this:

Ryan, after the first bite, "Yum! Wow, this is really good. What is it again?"
Me: "Chilaquiles."
"Fascinating. It's really good. Are you sure it's healthy?"
"Well, it's got a little cheese... but yeah, healthy*."
"How come you never cook things twice? Even if they're good, you don't make them again."
"I should write down the good ones so I remember to cook them again."
"Um, isn't that what your blog is for? How about, 'Cook It Again Thursdays' or something?"

And so I give you, my inaugural "Cook it Again" post. I won't promise one every Thursday (you know how my Freshworthy Friday posts go), but he's got a point; it'd be nice to have a list of fail-safe recipes on hand. Especially easy ones that have room for improvisation already built in.

Back to the chilaquiles. I have unwittingly made similar dishes before, and last night realized it's amazing what you can do with some corn tortillas, a can of beans, and some vegetables. This came together in a snap and had all the merits of a tasty, family-friendly weeknight dinner. I only used two dishes—a pan for sautéing and the dish for baking. That's easy enough to clean up.

Chilaquiles, like enchiladas, have myriad variations and there is no one "right" recipe—so feel free to adapt as you please and add or subtract ingredients at whim. Basically, you need corn tortillas, a saucy mixture of vegetables with either a red tomato base or a green tomatillo base, and a little bit of cheese. Here's what I put together for ours last night, based on this recipe from Epicurious. Chilaquiles sometimes involve eggs; the recipe I used didn't call for them and I didn't add them. But now, it sounds delish.

Featured homegrown garden veggies: bell peppers, jalapeno, and zucchini.

*Because to me, beans and vegetables and corn tortillas (with only two ingredients) sounds pretty darn healthy. Mind you, I'm no nutritionist. 

Zucchini Chilaquiles

1 tablespoon olive oil
1/2 red onion, diced
1 large or 2 medium green bell peppers, diced
1 jalapeno, diced
1 large zucchini, cut into small pieces

1 can diced tomatoes with green chiles (like Rotel)

1 can black beans, drained and rinsed
1 teaspoon cumin
salt and pepper to taste
8 corn tortillas, cut into strips
3/4 cup shredded cheese

Preheat the oven to 400 degrees and lightly grease a medium-sized baking dish (I used one similar to a 9x9). Chop the vegetables and open the cans. In a large pan, heat the olive oil over medium heat. Add the onions and peppers, and saute until the onions are nearly translucent. Add the zucchini and cook for about 5 minutes. Pour in the tomatoes and the beans and add the cumin; stir, taste, and season accordingly with salt and pepper. Bring to a simmer for another five minutes.

Place a full layer of corn tortilla strips in the baking dish, completely covering the bottom of the dish. Pour about half of the zucchini and black bean mixture on top of the tortillas and add half of the shredded cheese. Add one more layer of tortilla strips, the rest of the vegetables, and the rest of the cheese.

Bake, uncovered, for about 15 minutes or until the cheese is melted and a little bit browned. Let cool for about 10 minutes before serving. Add a side salad or a scoop of homemade guacamole to round out the meal.

Lately... It's Lettuce.

Peppers, tomatoes, cucumbers, and herbs from the garden.

There's been a whole lotta cooking going on. Sunday I spent most of the day in the kitchen making casseroles. Five of them. With meat. Ryan lamented that, "It smells so good, and none of it's for me." (I also failed to take a single photo of the marathon cooking event; it's probably better this way because it was a little bit... chaotic.)

I had a grand ole time making King Ranch Chicken, lasagna, chicken spaghetti, and more for my lovely sister-in-law and her family. They're expecting their second child any day now and apparently I'm vicariously nesting by way of freezer-friendly casserole dishes. Poor Ryan. There was organic beef cooking on the stove in our home and it wasn't for him.

Once all the casseroles were shuttled to their house, we had only leafy greens and garden vegetables left. Which is just fine by this particular vegetarian-not-that-strict.

Let me tell you why this was particularly exciting: because my quick-pickled banana peppers would be the star of the show.

We have a bet going in our house. Hold on to your hats, this bet is c-r-a-z-y... That's just how we roll.

Ryan insists that "real" pickles (those processed in a hot water bath in a pot so big that it takes up two burners and takes almost two hours to reach full boil) taste better than "quick pickles," which are made with the exact same brine but left to pickle in the refrigerator for two weeks. I argue that quick pickles, made in the same brine but stored in the fridge instead of being fully processed, taste just as good.

While we haven't done the official pickle taste-test, the quick-pickled banana peppers were awesome. I also made tzatziki sauce with some of our garden cucumbers. Round it out with some homemade hummus, multi-grain tortillas, and a perfectly dressed salad, and you have yourself a bonafide Greek night. I'll admit that falafel would've been a nice touch.

Zucchini Salsa

Zucchini salsa with zucchini quesadillas.

It's still early in the summer gardening season, and already we've had such a bumper crop of zucchini that I'm having to get creative. (This is not me complaining, mind you.) I've steamed it, sauteed it, shredded it, sliced it; eaten it cooked, raw, and baked; tried it in sweet and savory.

But this week, I found a new favorite.

My mom planted the idea in my head that zucchini would make a delicious salsa. And because necessity is the mother of all invention, I winged it. The recipe was surprisingly simple, and with the help of a food processor, took mere moments to throw together. The result? A fresh, bright, tangy, barely spicy salsa that rivals its tomato counterpart.

We enjoyed this on tortilla chips, but it also made a wonderful topping for some zucchini quesadillas (whole wheat tortillas grilled together with cheese, black beans, sauteed onions and peppers, and shredded zucchini) alongside a little Greek yogurt or sour cream.

Next up, I'm thinking about using this salsa verde as an enchilada sauce. Stay tuned.

Zucchini Salsa

1 medium zucchini
2-3 jalapenos, depending on how spicy you like it
3 tablespoons lime juice
2 cloves garlic
1/2 cup onion
1 teaspoon cumin OR 1/2 cup fresh cilantro
1 teaspoon kosher salt, or to taste

Rinse all the veggies and trim off any ends or stems. Toss all the ingredients into a food processor and blend until the salsa is well blended.