Donal Skehan

Donal Skehan, self-taught home cook, photographer, writer and truly one of my kitchen heroes, hosts a television show in Ireland, has several cookbooks and shares recipes, from sweet to savory, regularly on his blog.

I have several favorites from his site and cookbooks, but one that I routinely return to and even have memorized (gasp! shocking only because I can hardly remember what I did last week) is his Mushy Roast Garlic and Cherry Tomato Pasta.

Something is missing! Oops- forgot the garlic. 

This recipe is a family favorite and as easy as can be to prepare. I also find it is a great substitute for those occasional macaroni and cheese or pizza requests. The roasted tomatoes and cheese are the gorgeous older sister to pizza sauce and have that authentic and sophisticated Italian flavor and the pasta fits the "macaroni" requirement. So there you go! This dish is a nice balance of comfort food and classed-up meal.

Ordinarily I serve with a more elegant pasta variety, but it was kid's choice for dinner. And we were feeling a bit whimsical.

I sliced and peeled my garlic. Keeping it as is (like the recipe says) is great too, but I had just under a bulb, so I went at it. Toward the end of the roast, I add some fresh basil to the pan.

Mush and squoosh.

 Toss, top and enjoy.

When I'm feeling decadent I serve it alongside Donal's recipe for garlic bread, which is hands down my favorite.

Bon Appetit,

Deirdre

Onigiri - Creative Cooking with Children

Copyright: Deirdre/Aliment 2012

I have a thing for cooking playing with my food. I don't really like to cook or bake, but I like to eat and if you connect A to B chances are at some point I will have to find myself in the kitchen if I am to sustain this mortal form of mine.

Each day I make my kids "home lunch" as opposed to school lunch, which appologies if this is personal- it's not meant to be, school lunch is, in the words of my children, "disgusting." I don't know if it has changed much in twenty years, but I ate breakfast and lunch at school if I was lucky and I seemed to have survived.

Anyway, I dutifully pack lunches each morning and, at risk of making my kids out to sound spoiled, they pretty much won't have anything to do with the old "P B & J" standby. I sneak it in about once a week nonetheless, but this mama has to get creative...

I've long admired the bento style lunches commonly found in Japan. For an overview check this out and this. What's not to love?

So I gave Onigiri, also known as rice balls, a whirl. The recipe I followed was from the blog Just Hungry . It was very instructional and guided me toward successfully creating my first Onigiri, if I do say so myself. And my kids were delighted by their lunch!

It really is easy peasy. See the link above for more detailed instructions. Measure 1 cup rice. I used short grain brown. Add two cups of water.

Boil Rice, then reduce heat to low and simmer about 30 minutes. Then allow to cool a bit, so it is just comfortable to handle, but not cold.

Prepare ingredients. I used a splash of rice wine vinegar. A piece of plastic wrap in a small bowl. I drizzled some water on the on the plastic so it doesn't stick. Followed by a pinch of salt. I scoop the rice into the bowl. Poke a shallow hole in the center and insert peas and edamame for the "treasures" in the center of the ball.

Gather the plastic wrap then twist to shape into a ball. Then once it's nice and snug you can remove the plastic and shape as desired. Decorate to your heart's desire or sprinkle with Japanese rice seasoning. Domo Arigato.

Bon Appetit,

Deirdre

In Praise of a Simple Meal

Sometimes the day requires I eat pizza and cookie butter other times that is just what strikes my fancy. And still other times the belly needs a chance to rest and digest. There in enters the "simple meal."

The simple meal is just that, simple: a grain such as brown rice, a protein such as lentils and a green, preferably fresh from the garden. I buy dried beans and rice in bulk so they are always on hand and with the warm weather upon us gathering fresh produce from the garden has never been easier.

Prepare using the simplest of ingredients: olive oil, salt, pepper and perhaps some garlic. Depending on the greens do the same or enjoy raw with a balsamic dressing. Voila! There's breakfast, lunch or dinner. This way of eating offers our digestive system, liver and kidneys a bit of a break.

My guiding motto is "Eat Clean, Lean and Green." Though of course there are meals when there are exceptions. Wink. But like Karen Le Billon says in her book French Kids Eat Everything the French approach food with both pleasure and nourishment in mind. A balance of the emotional and physical appetites sums up the idea of the French term Aliment. It is about real food in as close to the form it was grown in, nothing packaged or processed and enjoyed in its simplicity, bursting with natural flavors (which when we make a habit of eating processed foods our senses become dull to real flavors) and of course with good company.

Here are a few simple meal ideas include:

 

Veggies: roasted or sauteed in olive oil

Chick Peas

Lentils

Greens

Brown Rice

Quinoa

Green Beans

Wild Rice

 

 

 If you have any simple favorites please share below!

 

Bon Appetit!

Deirdre

Tamar's Bruschetta Nouveau

Aliment, Copyright 2012

     While experience can be thanked in large part for the development of my culinary intuition, necessity (the mother of invention) deserves an honorary mention. I have a large family, as modern families go, and we live on a tight budget, creativity is required in order to keep our palate's from falling into a slump of monotony while using whatever we have on hand rather than buying the perfect/classic ingredients for any number of recipes.

     In the spirit of Culinary Intuition, I will share with you today my very own Bruschetta Nouveau. This recipe came about without any planning whatsoever...I simply had a tomato and a couple of interesting Lemon Cucumbers from my sister-in-law's garden that I needed to use before they went bad. My mother-in-law had recently dropped off a delicious loaf of tuscan garlic bread. Yesterday was a particularly hot and muggy New England day, with tomato and cucumbers in hand it didn't take long for my brain to make the leap from "I should use these up" to "Ahhhh...cool, tangy, refreshing bruschetta...it's been too long!" especially once I noticed that loaf of bread on my counter. In the past I would never have thought of putting cucumbers in bruschetta and I would have fretted over not having any fresh basil. I tended to stick to recipes in their exactness for fear that my own instincts were not sharp enough to lead me down a yummy road, I needed a recipe to help me navigate my way to deliciousness. The only bruschetta I'd ever had (until I made my own yesterday) was made with red onion, garlic, tomatoes, and fresh basil. Simple and delicious yes, but not the only way it can be done. I don't have that fear I mentioned any more, I spend much more time saying things to myself like "cucumbers in bruschetta...why not? No basil? Who cares...I have fresh cilantro, that could work. Let's shake things up!" And you know what? My time in the kitchen is much more fun, less stressful, and I'd venture to say...more delicious than EVER.

      ....So that is why I want to say to you, dear reader, before you make this (or any other recipe) especially if your attitude in the kitchen is currently much like my former one: Have no fear. Shake things up! Even as you look over my recipe, remember...you don't have to stick to it! Get creative, use what you have on hand. There's no need to break the bank, or waste your time running all over town trying to pick up the exact "right" ingredients. Besides, in my research I have found that there really isn't an exact "right" recipe for bruschetta, it is very malleable and chef's have created many variations on the theme. While there are certain "temperamental" dishes (that's what I call them any way) that should be carefully prepared one way in order to do it right (pastries like croissants and scones come to mind) there are loads and loads of dishes that are easy going, flexible types for those of us who may not be trained chef's but are willing to get in the kitchen and take some chances...life's too short and foods too awesome to waste time stressing over something that is meant to be truly enjoyed.
   
     Now that my pep talk is out of the way...the recipe:

Aliment, Copyright 2012

1. One large tomato--chopped

 

2. Two small cucumbers--diced

3. Two small onions, one rib celery,  

six garlic cloves--coarsely chopped

4. Generous drizzle (in equal parts) of 

chili infused olive oil and red wine vinegar

5. Fresh cilantro, dry oregano, 

salt and pepper--to taste

6. Place all ingredients in a 

2 qt jar--Shake! Shake! Shake!

7. Garlic bread slices topped with  

shredded mozzerella-provolone blend

--broiled until golden  

8. Serve one on top o' the other. This pairs well 

with Trader Joe's "Charles Shaw Chardonnay" (a.k.a. "Three Buck Chuck" white wine)

     Although bruschetta is normally served as an appetizer, you should know by now that I am not one for rule following. I ate...Four. Large. Slices....for dinner last night. It was to die for. So delicious!! It should also be noted that I prepared the veg around noon and then refrigerated it until dinner time, which allowed the flavors to blend really well. Let me know if you make it, and if you vary the recipe I'd love to know what you tried. I would say let me know if  you liked it...but that's a given, I know you will!

 Bon Appetit! 

Tamar 

Aliment, copyright 2012

       

DIY Salad Bar

On a warm summer's evening I had three requirements for dinner:

1. I didn't want to turn on the oven or stove (much.)
2. I wanted a meal that was light and refreshing. 
3. I wanted something new, different and that would provide my kids with a modicum of stimulation after a long day of sibling snarking.

DIY Salad Bar to the rescue! We sliced, diced and sauteed (just a little) and came up with a meal that was delicious, nutritious...you know the deal! Rush to your local farmer's market or farm stand, supplemented by a few things you may have on hand and you'll have yourself a meal in minutes.

The bar...

The bar -- close up: veggies.

The bar -- close up: proteins.

The bar -- close up: the treats.

 

An assortment of dressings. And a cat. She'll have the tuna flavored one.

YUM!

The great part of this meal is it makes standard healthy fare fun for kids. They get to pick & choose and assemble their meal -- DIY style. You can be as creative as you want! Some topping ideas are:

 What do you like to add to a salad? Any other topping ideas? Please share them below.

Bon Appetit,

Deirdre

WIAW -- Deirdre Eats...

I can't believe it's Wednesday again! Mid-way through June, whew! Time is flying by...Alternating weeks, Tamar and I participate in What I Ate Wednesday hosted by Jenn from Peas & Crayons. If you like to be inspired, see how other people mix, match and make it through the day with food as their companion check in here and on Peas & Crayons for an eyeful of yummy goodness.

If you've been following us for a while you'll see my breakfast staple in my food diary never varies (okay, rarely varies and only to the extent of fresh or frozen blueberries and if I don't have a banana (gasp!) I will slice up a pear, apple or whatever fruit I've got that is ripe.)

Here is my fabulous and favorite breakfast to get me going everyday:

And don't worry- I don't eat the plant, it just makes me think I'm in the tropics along with that almond-coconut milk blend. So what I've got there is Ezekiel cereal, blueberries, bananas, alt-milk and a splash of flax-oil for me brain. (It has those essential omegas.)

After breakfast I did an hour long yoga practice with Elena Brower on Yogaglo who has the most calming effect on me. I adore her. I am a yoga instructor, but I really enjoy shutting off that part of my brain and just tuning into someone else's instruction.

Then I take a seat at my desk and write, write, write about...you guessed it FOOD!

For lunch I had a bowl of Creamy Broccoli Soup. It was leftover from dinner and I topped it with onion straws and a sprinkle of cheese.

Creamy Broccoli Soup

by Deirdre

Prep Time: 10 Minutes

Cook Time: 30 Minutes or so

6026540

Ingredients (4 Servings)

• 1 medium onion
• 3 cloves of garlic
• 1/4 cup of butter or butter-alt
• 1/4 cup flour
• 4 carrots- peeled and sliced
• 2 broccoli crowns - sliced
• Optional: any other veggies you have on hand that need to be used (corn, potatoes, peppers, celery, etc.)
• 4 cups of milk or milk-alt
• 2 cups of water
• 1-2 cups of cheese
• Optional: onion straws

Instructions

In a large soup pot melt butter over medium heat.

Stir in onions and cook until translucent (about 5 minutes)

Stir in garlic and cook (about 2 minutes more)

Add flour and stir until it forms a paste.

Heat milk until luke warm (I use the microwave)

Add milk 1/2 cup at a time allowing mixture to thicken

Add veggies

Heat water until luke warm (or get warm from the tap)

Add water 1/2 cup at a time allowing to thicken.

Cook until veggies are soft (about 10-15 minutes)

Remove from heat.

Use an immersion blender to blend soup (or use a blender *but blitz in small batches...hot liquid and the blender can cause a big hot blow up!)

Add cheese

Ladle and top with some more cheese and or onion straws and a sprinkle of pepper.

Enjoy!

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The afternoon called for a pick-me-up so my girls and I baked Banana Snacking Cake from Nicole of Local Sugar Hawaii (one of my favorite blogs written by a lovely gal who has a real way with words.) We made a few modifications to her original recipe. It was moist and the coconut topping gave it added sparkle. I require added sparkle as frequently as possible, especially in the afternoon, I tend to get slumpy.

*The changes I made: added 1 tsp vanilla, 1/2 cup brown sugar, upped the buttermilk to about 3/4 cup (just added until it looked more moist) used Ener-g egg replacer instead of eggs and for the first half hour of baking I covered with foil, then removed for the last 10 minutes.

Dinner came a while later and I prepared a variation of Simple Summer Spaghetti from the Better Homes and Gardens June 2012 issue.

*My changes: I used cellentani - corkscrew pasta, added white beans, regular tomato instead of grape tomatoes and I added summer squash as well.

And for dessert: my very own container of So Delicious...and Yes- I did eat it right out of the carton, it was after all mine!

Happy Summer- hope you get your hands on your very own container of your favorite cold and creamy summer treat!

Bon Appetit,

Deirdre