0 Veggie Might Top 5 Reasons I Love New York A Recipe

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

Today, my Fair Readers, is the 15th anniversary of the day my pal JBF dropped me, my two milk crates of books, and my dreams in front 201 W. 91st, New York, NY. Our journey originated in Orlando, took side trips to our respective familial homes in North Carolina and Virgina, and ended with JBF settling in Princeton, NJ and me in the Big City. Fifteen years, three apartments, and 17 roommates later, I’m still here and loving New York.

Top 5 Reasons I Love New York

1. Each neighborhood is like its own little city. Residents get to know their neighbors, the best places to buy groceries, which laudromat gives the most time per quarter, and the coffee shop with the most lenient WiFi/purchase policy. New Yorkers are as proud of and loyal to their neighborhoods as Europeans or South Americans are to their countries during the World Cup. HELL’S KITCHEN RULZ!!!1!!1!

2. Public transportation! Not only does the MTA get you from point A to point B (most of the time), it’s a world-class entertainment venue. Nowhere else can you learn cutting-edge modern dance moves, stay abreast of the hottest indie music, and have your picture made for $2.15 a pop.

3. Governors Island, the car-free, bike-loving island oasis in New York Harbor. Governors Island is dotted with art installations, criss-crossed by bike paths, and inviting for a picnic or just chilling.

4. The food, of course. In one afternoon, you can grab brunch at one of a million amazing restaurants, pick up your fresh produce at the farmers’ market, snag a homemade popsicle from a street vendor, and hit the Mexican/Korean/Indian/West African/Chinese grocery for the spices and miscellany needed to make a delicious home-cooked supper.

5. Dinner parties/potlucks/game nights in cramped apartments with brilliant friends and home-cooked food. No one who lives in New York on a work-a-day budget can afford to eat out all the time, so the best way to socialize and economize is to cook for each other. Juggling plates while 4-to-a-couch with a few folks on the floor is part of the charm. Karaoke is a bonus.

Happy anniversary, New York. I made you this mushroom quinotto.

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If this post tips your canoe, swim on over to
Pumpkin Orzo with Sage
Butternut Squash Risotto
Swiss Chard with Mushrooms

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Quinoa-Millet Mushroom Risotto (Quinotto)

adapted from Viva Vegan! by Terry Hope Romero
serves 4

Note: The recipe calls for white wine, but I used a substitution of apple juice and apple cider vinegar. I used a blend of quinoa and millet because I was low on the big Q; go all the way with one or the other and my blessing. I also tossed in a few beet greens, which go nicely with this dish, but I would advise against going overboard with the greens. The mushrooms should be the star.

1/2 lb crimini mushrooms
1 1/2 tbsp olive oil
3 shallots, minced
3 cloves garlic, minced
2/3 cup quinoa, rinsed in a mesh strainer
1/3 cup millet
1/2 cup apple juice + 1 tsp apple cider vinegar (or 1/2 white wine)
1/2 tsp dried thyme, crushed
1/2 tsp dried oregano
1 jalapeño pepper, finely chopped
3 cups hot vegetable broth or stock
1 cup beet greens, shredded (or any leafy green)
1 tbsp lime juice
salt and pepper to taste
fresh cilantro or parsley to garnish

Instructions
1. Brush or wipe dirt from mushrooms and slice into matchsticks. In a large saucepan, sautee mushrooms in half the olive oil over medium heat for about 5-7 minutes. Put mushrooms in a bowl and set aside.

2. In the same saucepan, heat the remaining oil and sautee shallots and garlic for 5-7 minutes or until onion is translucent. Add quinoa and millet to onion/garlic mixture. Cook for 2 minutes or until grains become golden.

3. Add apple juice + vinegar to deglaze the pan, and stir. Add dried spices and jalapeño and cook for another minute. Stir in mushrooms.

4. Here comes the real stirring: pour in about 1/4 of broth to grain/vegetables. Bring broth to a boil, then reduce heat to a simmer and, stirring frequently, allow grain to absorb the broth. Then add another fourth of the broth, stirring until the liquid is absorbed. Repeat this process until all the broth is absorbed and the grains are light and fluffy, about 30-35 minutes.

5. Salt and pepper to taste along the way. Cover and allow quinoa/millet to rest for 10 minutes. Drizzle with lime juice, toss in beet greens, and fluff with a fork. Serve with fresh cilantro. Your guests will be impressed that you made such a brilliant, flavorful, earthy dish in such a tiny kitchen.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
282 calories, 7.7g fat, 5.15g fiber, 7.6g protein, $1.31

Calculations
1/2 lb crimini mushrooms:: 64 calories, 0g fat, 0g fiber, 0g protein, $2.00
1 1/2 tbsp olive oil: 180 calories, 21g fat, 0g fiber, 0g protein, $0.12
3 shallots: 90 calories, 0g fat, 9g fiber, 6g protein, $0.60
2/3 cup quinoa: 417 calories, 6.7g fat, 8g fiber, 16g protein, $0.97
1/3 cup millet: 251.7 calories, 2.7g fat, 5.6g fiber, 7.3g protein, $0.28
1/2 cup apple juice + 1 tsp apple cider vinegar: 57 calories, 0g fat, 0g fiber, 0g protein, $0.41
1/2 tsp dried thyme: negligible calories, fat, fiber, protein, $.02
1/2 tsp dried oregano: negligible calories, fat, fiber, protein, $.02
1 jalapeño pepper: 4 calories, 0g fat, 0g fiber, 0g protein, $0.16
3 cups hot vegetable broth: 60 calories, 0.3g fat, 0g fiber, 0g protein, $0.57
1 cup beet greens: 8 calories, 0g fat, 1g fiber, 1g protein, $0.16
1 tbsp lime juice: 4.75 calories, 0g fat, 0g fiber, 0g protein, $0.05
salt and pepper to taste: negligible calories, fat, fiber, protein, $.02
fresh cilantro or parsley to garnish: negligible calories, fat, fiber, protein, $.02
TOTALS: 1128.5 calories, 30.7g fat, 20.6g fiber, 30.3g protein, $5.24
PER SERVING (totals/4): 282 calories, 7.7g fat, 5.15g fiber, 7.6g protein, $1.31

0 Roasted Delicata Squash with Thyme a Recipe with Bonus Sports Metaphors!

Today in mah Serious Eats column: Chicken with Citrus Sauce. Mmm … citrus sauce.

My friend S is traveling the world in the coming months, visiting Ghana, China, Brazil, South Africa, and Mauritius ("more-IH-shuhs"), among other stunning locales. While I’ll miss her, there are many excellent things about her trip:

• She’s expanding her horizons in ways most people only dream about. 
• She’ll finally be able to say, “I went to Mauritius, bishes!”
• I suspect that somehow, this will bring her one degree closer to Kevin Bacon.
• After her immunizations, she will be immune to everything, like cowpox and ennui.
• She’s giving me all her groceries.

This weekend, I became proud owner of a tin of smoked cheddar, a pound of pumpkin spice coffee, two packs of Laughing Cow cheese, and four eight-ounce delicata squashes. And everything was free. For a blogger obsessed with healthy, frugal food, this is akin to Luis Gonzalez’ bloop single off Mariano Rivera in Game 7 of the 2001 World Series. (In other words: freakin’ fantastic for everyone, but particularly Mets fans.)

Though nothings going to waste, I was most excited about the squash. Delicatas, besides being ever-so-slightly sweet and generally delicious, are also adorable. They possess yellow skin tinged with green stripes, making them look like tiny Green Bay Packers fans. (All they’re missing are cheese hats and Favre jerseys.) And? You can eat that skin. There’s no need to peel or scoop, which separates them from their steel-hided butternut kin. ("Steel-hided" is an awkward word, yes? Enh. Well go with it.)

For this recipe, I went with a simple roasting preparation. It’s fast and duh-inducingly easy: a quick oiling and thirty minutes in the hotbox will give you caramelized flavor beyond your semi-wildest dreams. (Assuming that your very-wildest dreams don’t involve vegetables.) If you don’t have thyme hanging around, skip it and stick to salt and pepper. No one will be the wiser.

Alas, S received the squash from her last CSA shipment, and so I have no idea how much they cost. Based on the season, I’m assuming they’re pretty inexpensive right now. Feel free to punch me in the face if I’m wrong, though.

And that’s it. Welcome to 2010, everybody. Hope it’s as wonderful as a trip to Mauritius (bishes).

~~~

If you like this recipe, you might also like:

• Roasted Brussels Sprouts with Balsamic Vinegar, Parmesan, and Pine Nuts
• Roasted Root Vegetables
• Spaghetti Squash Puttanesca

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Roasted Delicata Squash with Thyme
Serves 2.
Adapted from my friend S.

2 small (hand-sized, about 8 or 9 ounces each) delicata squash, washed and dried
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh thyme
Kosher salt and freshly ground pepper to taste

1) Preheat oven to 400°F. Line a cookie sheet with aluminum foil and spray with cooking spray

2) Slice stem ends off each squash. Then, slice each squash in half lengthwise. Scoop the seeds out using a teaspoon. Cut squash into 1/2-inch crescents.

3) In a medium bowl, mix squash, olive oil, thyme, salt, and pepper. Spread in a single layer on prepped cookie sheet. Roast 25-30 minutes, until browned, stirring 2 or 3 times throughout. Serve hot.

Approximate Calories, Fat, Fiber, and Price Per Serving
130 calories, 4.5 g fat, 3 g fiber, PRICE VARIES

Calculations
2 small (hand-sized, about 8 or 9 ounces each) delicata squash, washed and dried: 180 calories, 0 fat, 6 g fiber, Unknown
2 teaspoons extra virgin olive oil: 79 calories, 8.9 g fat, 0 g fiber, $0.08
1/2 teaspoon fresh thyme: negligible calories, fat, and fiber, $0.05
Kosher salt and freshly ground pepper to taste: negligible calories, fat, and fiber, $0.03
TOTAL: 259 calories, 8.9 g fat, 6 g fiber
PER SERVING (TOTAL/2): 130 calories, 4.5 g fat, 3 g fiber, PRICE VARIES

0 Star Fruit Salad Recipe

"My husband and I are both trying to lose weight. Weve found that this delicious combination makes a nutritious snack," says Kristin McPherson of Moultrie, Georgia.

Ingredients
    * 1/2 cup vanilla yogurt
    * 1-1/2 teaspoons honey
    * 1/2 teaspoon lemon juice
    * 1 snack-size carton (4 ounces) mandarin oranges, drained
    * 1/2 small apple, chopped
    * 4 small strawberries, sliced
    * 1 small star fruit, sliced
    * 1 small plum, sliced
    * 2 tablespoons chopped pecans, toasted, optional

Directions
* In a small bowl, combine the yogurt, honey and lemon juice. Add fruit; toss gently to coat. Cover and refrigerate until serving. Sprinkle with pecans if desired. Yield: 2 servings.

Nutritional Analysis: 1 cup equals 172 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 41 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 fat, 1/2 reduced-fat milk.

0 Noodles Recipe Yaki Ramen

Fried noodles of cherry country kitchen is a simple marinade. Because it taste soft chewy ramen really shake up the tongue. Moreover, interspersed with crunchy tasty toasted nori! Want to make it?

ingredients:
2 tablespoons vegetable oil
2 leeks, cut into 3 cm
2 cloves garlic, minced
30 g onions, sliced
100 g chicken meat, sliced ​​thin
2 tablespoons Japanese soy sauce
150 ml of water
250 g of dry ramen, boiled until tender, drain
½ teaspoon pepper
1 teaspoon salt
topping:
1 tablespoon sliced ​​nori
1 tsp toasted sesame

How to make:


Saute garlic and green onion until wilted.
Enter the onions, stirring until wilted.
Add chicken, stirring until stiff.
Enter the soy sauce, water, spices and ramen. Stir quickly until blended.
Remove and serve with a sprinkling of ingredients.
For 4 people