Miz Chef

Cooking Up a Healthy Life


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Watermelon Pickles

Watermelon Pickles are a specialty of the U.S. South. It’s a very utilitarian recipe, as it makes use of all those watermelon rinds that add up all summer long.

Eating watermelon rinds ay sound strange, but like any other pickled vegetables, they have a delicious sweet-sour flavor that makes a great accompaniment to any picnic or barbecue. They also make great party snacks.

Enjoy!

Watermelon Pickles

2 lbs. watermelon rind
¼ cup kosher salt
2 cups apple cider vinegar
¼ cup brown sugar
1 cinnamon stick
½ teaspoon peppercorns
½ lemon, thinly sliced

Cut away any pink flesh from the watermelon rinds. Cut the rinds into cubes or strips and place them in a large bowl. \Add the salt and enough water to cover them. Cover the bowl and let the rinds soak in the refrigerator overnight.Drain and rinse the rinds. Place them in a large saucepan and cover them with cold water. Bring to a boil; lower the heat to low and simmer until they’re just tender when pierced with the tip of a paring knife, about 20 minutes. Drain and put them back in the pot.

Meanwhile, in a medium saucepan, combine the vinegar, sugar, cinnamon, and peppercorns with 1 cup water (or more, if necessary, to cover the rinds). Bring to a boil; lower the heat to medium-low and simmer until the sugar is dissolved, about 5 minutes. Simmer 5 minutes longer. Pour this over the watermelon rinds, add the lemon slices, and continue simmering over medium-low heat until the fleshy parts of the rinds are translucent, about 20-25 minutes.

Transfer the pickles to jars with tight-fitting lids. Cover with the cooking liquid. Pickles should be submerged; if necessary, add more liquid of one part water, one part vinegar. (Or, you can process them in a hot water bath.)

Pickles will keep in the refrigerator up to 2 week.

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Winter Eggnog Pancakes

So, the holidays have come and gone. You’ve shopped until you dropped, partied hardy, and eaten every holiday goodie there was.

Now you’re settling back into a regular routine again. The decorations have come down (maybe), you’ve made your resolutions (possibly), and you’re starting to eat normal and/or healthy food again (hopefully). You open up your refrigerator and find that container of eggnog that never got finished is still there, with still enough eggnog in it that makes you feel bad about throwing it away.

You don’t have to.

There are many ways to use up leftover eggnog, but one of the simplest is pancakes. Eggnog pancakes are kind of like buttermilk pancakes, but they’re richer and more complex.

Okay, so pancakes don’t have to be complex. But it’s really, really great if they’re tasty and satisfying. Made with eggnog, they are.

So, if you’re like me and hate to throw out even a scrap of food, try this recipe with that leftover eggnog. It’s a great post-holiday treat.

Enjoy!

Winter Eggnog Pancakes

Makes 16 pancakes.

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon maple or coconut palm sugar
¼ teaspoon sea salt
¼ teaspoon cinnamon
Pinch nutmeg
Pinch allspice
1½ cups eggnog
1 large egg, lightly beaten
1½ tablespoons unsalted butter, melted

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and allspice.In a medium bowl or measuring cup, whisk together the eggnog, egg, and melted butter. Pour this into the dry ingredients and mix gently just until blended.Heat a nonstick or cast iron skillet over medium heat. Place several mounds of the batter, a scant ¼ cup each, into the pan about an inch apart. Spread the batter out just a little to ensure even cooking (the eggnog makes the batter thick and it may not spread on its own).Let them cook until bubbles form on top and the bottoms have browned, about 2 minutes. Flip them over and continue to cook until the bottoms have browned and there’s no wet batter on the sides, about another 1 to 2 minutes.Serve with real maple syrup, fruit, jam, or whatever toppings you like.

 

 


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Leftover-Thanksgiving-Stuff Chili

This is my first post in a while. I took a hiatus for few weeks because I found myself hosting Thanksgiving dinner for the first time in many years.

I used to host Thanksgiving at my house years ago because my family and my then-partner’s family both were very unyielding in allowing us to divide our time. So, our solution was to do Thanksgiving dinner at our house and have both families. We did this for several years, and I don’t think that either family was thrilled about it. The reasons for that are both simple and complex, but what it came down to was that it made the holiday stressful for both of us.

After my partner and I broke up, the Thanksgiving meal shifted to my parents’ house, and it’s been there for the past decade.

But early this year, my father passed away, and my mother, understandably, no longer wanted to do any holidays. It fell on me to do it.

It was a bit more difficult for me to deal with it this time around because a) I’m a decade older than the last time I did it, and b) my job situation is different, and I wasn’t able to take off the same amount of time that I used to years ago.

Having said that, I was able to take off the Tuesday and Wednesday before Thanksgiving Day, and my current partner flew in to help me. This was tremendously helpful to me, because I truly wouldn’t have been able to get anything done otherwise.

I actually starting prepping my house about a month before. No, really. That’s how long it took me to put things away, organize, and move things around to optimize the space.

The one good thing about all this was that I was so busy prepping, cooking, and serving/cleaning that I didn’t have a whole lot of time to dwell on the fact that it was the first Thanksgiving without my father. I know my mother was depressed, and I felt bad that I couldn’t spend any time comforting her. But I know others did, and I’m glad. It was early on in my preparations, that the emotions hit me, and now, after it’s all over, it’s hitting me again. It’s been strange and surreal not seeing him sitting there at the table with us.

Anyway, my recipe this week is one that comes from the utilitarian in me, and my desire to not waste food and not take for granted the bounty that we’re fortunate to have in this country.

I call this dish Leftover-Thanksgiving-Stuff Chili. It’s exactly what it sounds like: a bunch of stuff I had leftover from Thanksgiving dinner, plus a couple of other things. The nice things is, you can make your own leftover chili with whatever you have in the fridge, or you can follow this recipe, because you know what? It came out great. It’s full of flavor, and because some of the individual elements were made as separate recipes with their own ingredients, the flavors of the chili are layered and complex.

I’ve said this before, but it bears saying again—use leftover cranberry sauce in chili. Its sweet and tart taste adds a great dimension to the dish.

(By the way, the reason you see olives in the photos is because the marinated peppers that I used had olives thrown in there. It was part of the antipasto that I served at dinner. When I say I use everything, I mean it!)

A couple of tips: If you have any beer or wine leftover, use that to deglaze the pot after the tomato paste cooks in, or add it later for a more pronounced flavor. Also, although I’ve listed salt as one of the last items, add the salt a little at a time as you add ingredients, starting with the onions. This ensures that you coax out the maximum flavor from each individual ingredient. Chefs do this regularly, but you will rarely see it written in a recipe because it makes the recipe cumbersome to instruct adding a quantity of salt at each step. But you should do it. 🙂

So, here’s my utilitarian chili. Enjoy!

Leftover-Thanksgiving-Stuff Chili

1 tablespoon olive oil
1 cup chopped yellow onion
1/3 cup chopped red onion
2-3 large garlic cloves, minced
1½ cups chopped green bell pepper
1 tablespoon tomato paste
2 teaspoons chili powder

2 cups broth (you can make part of this beer or wine)
1½ cups chopped tomatoes
2 celery ribs, chopped
1 cup cranberry sauce
½ cup chopped roasted peppers (optional)
3 cups cooked beans (pinto, Roman, Navy, any kind you like)
3 teaspoons kosher salt

½ cup chopped parsley
Freshly ground black pepper

Heat the oil in a medium-large sauce pot. Add the onions and sauté over medium-high heat until they’re soft and translucent, about 5 minutes.Add the garlic and sauté another minute. Add the green pepper and sauté until it softens, about 3 or 4 minutes.Add the tomato paste and stir it in well. Mix in the chili powder. Cook, stirring, for about 2 minutes. Deglaze the pot with broth (and or beer/wine). Scrape the bottom of the pot with a wooden spoon to get up any browned bits. Bring it to a boil. Add the remaining ingredients, except the parsley. Mix well. Bring it back to a boil, then lower the heat to medium-low, partially cover, and let it simmer for about 15 minutes, stirring occasionally.Check for seasoning and add more salt and pepper, as desired. Stir in the parsley and serve.

 

 


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Tempeh Hash

Hash is one of those kitchen sink recipes—it can be made with anything you have on hand—but usually requires potatoes to be considered hash. It used to be a way for restaurants to salvage scraps of food, leftovers from other dishes. And while it’s still a utilitarian dish that helps people use up scraps, it’s become standard dish in its own right. It’s become a breakfast staple with many variations. This is a healthy version because it features tempeh.

Originally from Indonesia, tempeh is a fermented soybean cake. Indonesians consider it a meat substitute and, in fact, it is high in protein. It makes the perfect meat alternative for vegetarian dishes, as it does in this hash recipe. Have it for breakfast, or any other meal.

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Peanut Butter & Cranberry Sandwich

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A while back, while scrolling through photos of food on Instagram,  I came across a picture of a peanut butter and jelly sandwich. It was enticing.

Let me just say that while I love peanut butter, I’m not fond of jelly. So, ever since I was a kid, I’ve been eating peanut butter sandwiches, sans jelly.

But the PB&J in this photo was so delicious looking, so scrumptious, that it made me think for a moment that maybe I’d been wrong. Maybe I’d judged jelly too harshly. Maybe I should give it another try.

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Mmm, no. I’m old enough to know what I like and don’t like. Honey, yes. Jelly, no.

Then, a thought hit me. What if…now, hear me out…what if I made a peanut butter and cranberry sandwich? I had a jar of homemade cranberry sauce left over from Thanksgiving. I’ve used cranberry sauce for many things—why not a sandwich?

And, so, I did. And it was crazy good. I mean crazy AND good.

No, I was right the first time. Crazy good.

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Spinach Fettuccine with Roasted Cauliflower-Almond Sauce

Spinach Fettuccine with Roasted Cauliflower-Almond Sauce

I’ve been roasting cauliflower a lot lately because it’s a very versatile vegetable. Once roasted, you can use it in a variety of dishes, and this is one of them.

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Spinach Fettuccine nests

Even if you aren’t a fan of cauliflower, I guarantee that you will like it roasted. Roasting brings out both a sweetness and a smokiness, not to mention a fabulous umami flavor. You can certainly start from scratch and roast the cauliflower specifically for this purpose, but I love the idea of roasting a whole head and having it in the refrigerator to use for the whole week. Then, when you’re ready to make dinner, take some out and add it to whatever you’re making. It will taste great. (You can refer to my blog on Creamy Roasted Cauliflower Bisque on how to roast the cauliflower.)

On this particular evening, I made Spinach Fettuccine with Roasted IMG_5559Cauliflower-Almond Sauce. Pasta with cauliflower and nuts (particularly pine nuts, or pignoli) is a typical Italian dish, and is especially popular in Sicily. My version calls for the roasted cauliflower and toasted almonds. The spinach fettuccine that I had came in the form of “nests,” but you can use any kind or brand of spinach fettuccine. Continue reading


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Amaranth-Dal Patties

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My pantry is stuffed to the gills with all sorts of items that the average cook with raise an eyebrow to. In fact, I’ll bet I have a few items in there that the average cook has possibly not even heard of, let alone used. If you were my neighbor and needed something for a recipe you were cooking or baking, chances are I’d have it. Anything at all. Need some flour? What kind? All-purpose? Whole wheat? Pastry? Spelt? Soy? Buckwheat? Barley? Teff? Oat? Fava bean?

Need rice? Currently, I’ve got brown, basmati, brown basmati, jasmin, Thai black, rosematta, glutinous Thai, and Japanese short grain.

Looking for grains? Choose from white and red quinoa, buckwheat, amaranth, sorghum, millet, and teff.

So, what am I saying here? That I am constantly looking for ways to use up all of that stuff! And so here is what I came up with to use both amaranth and some mixed dal I had. I could’ve just made a soup, but I wanted to do something different. This is what I came up with—Amaranth-Dal Patties. If you’re not familiar with amaranth, they’re tiny little grains that are gluten-free and high in iron and lysine. Here’s a link for more information.

Amaranth

Amaranth

You can season the patties with whatever herbs or spices you like, and/or dress them with any kind of sauce, from raita to salsa to piri piri (just make sure to pair the seasonings and dressing appropriately—you wouldn’t want to use garam masala as a seasoning and then dip them in Asian soy dipping sauce!). You can also substitute the flour for something that is gluten-free. Continue reading