Can you get it up for salad when it's 28 degrees? (Or in Drea's case, minus 100 up there in the Canadian frostbite belt?)
Winter in the Northern Hemisphere is a huge deterrent to snacking on crudités. I want hot toddies. Steaming lasagna dripping in melted cheese. Stew! Garlic bread! Pot pie.
What to do? Well, for starters, eat hot, white plant-based food. That's right! Hot. White. Food.
Apparently, there's lots of inflammation-fighting flavonoids in nuts, and vitamins C, B and quercetin in white veggies. (Can you hear the tune in my head? Bowie's Wedding Song?) As far as the hot part, there's the psychological satiety factor with a hot meal. It has the illusion of sticking to your ribs more than say, radishes dipped in nonfat yogurt.
COOK ONCE, EAT TWICE!
The other thing about cooking a big old hot meal is: leftovers. Cook big, then put leftovers in small, reheatable containers for the days to come. Less work - and it gives you the opportunity to reimagine the food in different settings. Just like writing! Same character, new scene. For instance, I always cook a whopping big salmon when it's on the menu for dinner. (I broil mine, with minimal marinade.) Next day, I put it on my toast at breakfast, then fling it into my salad or warmed veggies for lunch.
I made this omelette for the fam yesterday, and it mostly got eaten up (there's still a sliver left - I may sneak it into something later). Actually, it was a frittata, not an omelette, because it was puffier and broiled at the end. Here's the recipe - try it tomorrow with breakfast:
HOT WHITE FOOD FRITTATA:
half an onion, chopped
1/2 cup sliced mushrooms
1/2 cup diced cauliflower
3 ounces feta cheese
1 Tbsp curry spice (good for blood pressure)
1 Tbsp olive oil
- Preheat broiler
- Heat oil in cast iron skillet and sauté onions and mushrooms.
- Add cauliflower and sauté until almost brown
- add in the beaten eggs and cook until almost done
- sprinkle in feta and spice, then transfer the entire skillet to oven
- Keep an eye on the sucker (I left mine in about 30 seconds too long because I'm a multi-tasker)
Combine with fresh fruit and a dollop of yogurt (I'm a little embarrassed by the presentation of the food in the above photo. I'll work on styling my shoots better in the future.)
Yesterday's dinner tofu reheated and mixed with a handful of chopped peppers, cashews, garlic and tomato. Serve over leftover rice or roasted potatoes
Roast salmon (make a whole fillet if you can, then save some for breakfast/lunch tomorrow)
steamed spinach or a hearty dinner salad
steamed spinach or a hearty dinner salad
Did you box up your Christmas cookies and green-foiled Hershey's Kisses yet? Tell me some stories!
Yesterday for lunch I had leftover black-eyed peas and cornbread. I'd made a big pot with sauteed collard greens (cooked with caramelized onion, garlic, red pepper flakes, rice vinegar, agave, golden raisins and pepitas), but all of those were gone so I just threw down a handful of raw spinach and let the beans wilt them.ReplyDelete
Tonight we're having lentils braised in red wine, a crowd favorite. Will report back...
Oh, recipe for the wine-lentils please! Plus, the Southern Cooking. Yowza!Delete
The blog-bots are out to get me, swear to god. I typed up this recipe and clicked 'publish' and...hey presto!...it all disappears.Delete
Anyway, you just saute some diced carrot, onion, celery and garlic. Add a spoonful of tomato paste and a spoonful of mustard, then about 3/4 cup parboiled French lentils, 1 1/2 cup red wine and an equal amount of water. I usually throw in a bay leaf and some thyme, salt and pepper as you go along obviously. When it's done (40 or so minutes), add a bit of walnut oil or a pat of butter, then serve over a handful of fresh spinach on garlic toast.
Nom nom nom...
That blog disappearing happened to me, too - in other blogger blogs - I realized that when I wasn't signed into my own blog (like right now, below this post, it has to say "reply as suzy vitello" ) whatever I'm typing into any blogger blog goes bye-bye when I press publish. A glitch!Delete
Your recipe sounds fabulous. I'm putting it on next week's list. walnut oil! Double yum!