the food matters project

July 22, 2013July 26, 2013

The Food Matters Project

As many of you know, I’ve been part of a group of bloggers cooking our way through Mark Bittman’s cookbook The Food Matters in an effort to incorporate more fruits and veggies into recipes.

It’s been almost a year and a half cooking recipes with this group and the project came to a close last week. Thanks to Sarah and Kate for creating the concept and to Lexi for keeping it up. Every week I was inspired by the group of women who were a part of the project, I’d say it was quite the success ladies. I’ve truly added more fruits & veggies to my diet too. I love it!

It is really hard to pick a favorite recipe from the book. I crave this Thai Fried Rice. This Seared Bean Sprouts with Beef + Orange Glaze is so super simple and quick. This Savory Tomato Crisp is a fresh vegetarian side to bring to a party that anyone would love and the Chorizo Smothered Cauliflower is insanely addicting. My Mom makes the Red Curried Vegetable Tomato Soup a lot and she has raving fans. In the Winter months the Cassoulet is a must. For the Summer heat definitely make these Summer Rolls, you will amaze yourself creating something so light and surprising at home (and you can fill them with almost anything)!

Hopefully you’ve enjoyed the recipes and cooked a few yourself along the way. Here are the Food Matters Cookbook recipes I’ve posted in one place. Enjoy.

Chipotle Glazed Squash Skewers

Homemade Popcorn

Roasted Red Pepper & Walnut Pesto

Rigatoni w/ Brussels Sprouts, Figs, Apples, Pears, Gruyere, & Fontina

Seared Bean Sprouts with Beef & Sesame Orange Sauce

Red Curried Vegetable Tomato Soup

Cassoulet with Lots of Vegetables

Whole Wheat Pizza

Roasted Asparagus + White Bean Soup Two Ways

Rojo Amarillo Salsa de Mango (Mango Salsa)

Greens n Beans Burrito

Savory Tomato Crisp

Ethiopian Braised Chickpea Fritters and Vegetables

Roasted Tomato, Balsamic Caramelized Onion, & Sharp Cheddar Tea Sandwiches

Tuna, Parmesan, Apple, & Celery Tea Sandwiches

Roasted Pork Loin and Veggies with Chimichurri

Strawberry Pinot Sorbet

Roasted Chicken with Potatoes, Green Beans & Romanesco Sauce

Shrimp and Veggie Summer Rolls

Chorizo Stuffing Smothered Cauliflower

Apricot Polenta Cake with Dark Cherry Compote

Edamame Pancakes

Carrot Parsnip Gnocchi with Sage Brown Butter

Thai Style Sweet Potato Corn Fritters

Stuffed Cabbage Rolls

Black Sesame Sea Bass + Asian Soba Noodles

Thai Chicken & Pineapple Purple Fried Rice

Italian Sausage with Brussels Sprouts and Lentils

Japanese-Spiced Roasted Beets + Parsnips

Mediterranean Cobb & Champagne Caper Vinaigrette

Also, has anyone purchased VB6 by Bittman? I’m intrigued…too much Bittman? Never too much? Do tell!

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June 9, 2013June 11, 2013

Thai Chicken & Pineapple Purple Fried Rice

What in the world…purple rice? PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.

Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6

Ingredients

3 tablespoons vegetable oil
1/2 cup slice scallions, greens included
2 carrots (or a cup of baby carrots), diced small
2 cups bean sprouts
3/4 cup frozen edamame beans
12 ounces boneless skinless chicken breast, diced small
1 1/2 cups pineapple, diced small
1 tablespoon, minced garlic
3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
2 eggs
1/2 cup coconut milk, add more to taste
2 tablespoons nam pla (fish sauce), add more to taste
salt, black pepper, and garlic powder, to taste
1/4 cup chopped peanuts
1/2 cup fresh basil, thai if you can find it
1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
lime wedges

Instructions

Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.

Notes

adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

https://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

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May 14, 2013May 15, 2013

Japanese-Spiced Roasted Beets + Parsnips

This is officially the first time I’ve cooked beets at home and I am slowly beginning to enjoy them. {Wasn’t a fan previously} Amber Antonelli’s Beet Hummus recipe turned me onto them half of the way. These beets took me 3/4 the way there. Thanks for the recipe choice this week Sandra.

I need one final WINNER of a beet recipe and I just might say I like beets. MIGHT.

Also, totally random… I believe I now know where the saying “Beet Red” came from after cooking this recipe. WHAT did you say? You mean it’s not “BEAT red,” like you beat someone up!? Please tell me this makes sense to you. I actually had that silly aha moment alone with my glass of wine in the kitchen, hands bright red from peeling the beets.

This recipe is sweet with the honey walnuts and a “spicy” from the black pepper and chili powder, my favorite flavor combo. I only used half of the spice mix the recipe called for, seemed overkill to use more as it is pretty strong.

What is your favorite beet recipe? Do you have THE ONE to make me a full beet lover? I want to know!

Japanese-Spiced Roasted Beets + Parsnips

Prep Time: 5 minutes

Cook Time: 1 hour

Serving Size: 4

adapted from the food Matters Project Cookbook by Mark Bittman

Ingredients

1 tablespoon vegetable oil, plus more for greasing the pan
1 1lb beets (about 2 large), peeled and cut into wedges
3-4 parsnips, peeled and chopped into wedges
1 teaspoon garlic powder
1 tablespoon sesame oil
1 tablespoon black peppercorns
2 teaspoons white sesame seeds
1 tablespoon grated orange zest
1 tablespoon chili powder
1/2 teaspoon poppy seeds
Salt
1/2 cup sliced scallions
1/2 cup chopped walnuts
2 tablespoons honey

Instructions

Heat the oven to 400°F. Grease a large roasting pan with oil. Place the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the sesame oil, and toss to coat. Sprinkle with garlic powder and a pinch of salt.

Roast, undisturbed, for 20 minutes. Check on them and add oil if they are sticking to the pan. Continue roasting, turning every 10 minutes or so, until crisp on the outside and just tender inside, another 20 to 30 minutes.

While the beets are roasting, mix 1/3 cup chopped walnuts with 2 tablespoons honey in a medium bowl. Set aside.

Meanwhile, put the peppercorns and white sesame seeds in a spice or coffee grinder grind to a coarse powder. Transfer to a small bowl and stir in the orange zest, chili powder, and poppy seeds. When the beets are cooked toss them with the half of the spice mixture, a pinch of salt, and the scallions. Then toss in the honeyed walnuts. Return to the oven for a minute or 2 to toast the spices and walnuts. Taste and adjust the seasoning. Keep the leftover seasoning in the fridge and use for meat or other veggies within a day or 2. Serve hot or at room temperature.

https://keelymarie.com/2013/05/14/japanese-spiced-roasted-beets-parsnips/

And check out all the creative beet recipes from the Food Matter Project members here.

Served with pan seared pork chops using the same spice mix, minus the orange zest

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April 25, 2013April 26, 2013

Mediterranean Cobb & Champagne Caper Vinaigrette

As you all may have noticed I have been a little MIA in the MIA. I traveled for work and vacation most of March and have had a few side projects taking up my normal blogging time. Starting this blog 2 years ago opened my eyes to the world of WordPress, Illustrator, Thesis, and all that comes with blogging. I fell in love with it all and have been spending most of my week nights reading and trying and playing with everything.

So when my very best girlfriend started a jewelry line end of last year, I dove in to create the website and online shop for her. It’s been a really fun (and challenging!) project and I can’t wait to show you the finished product and her elegant jewelry. {We are getting close!}

And I promise to be in this space more often now, I miss it!

As for this Mediterranean Cobb, it was enjoyed with great girlfriends from my college sorority days (Deeeeee Gee!) and it was just as unique as I thought it would be after reading the recipe in The Food Matters Cookbook. Thanks for a great pick Sara!

I served this salad with Seared Scallops with Lemon and White Orzo. Delish! I’ll post that recipe next week.

Mediterranean Cobb Salad & Champagne Caper Vinaigrette

Prep Time: 20 minutes

Serving Size: 4

Ingredients

1/3 cup high quality Olive Oil
2 tablespoons white wine vinegar, I used a Champagne Vinegar
1 ½ Tablespoons capers, with some of their brine
2 Tablespoons chopped fresh parsley
Fresh cracked black pepper
8 cups lettuce, I used half Romaine half and baby spinach
1 cup canned chickpeas, drained
½ cup chopped sun dried tomatoes
1 small jar (about ¼ cup chopped) artichoke hearts
1 small or half large red onion, sliced thinly
1 cup hard boiled eggs, chopped (with or without yolks, your preference)
1/3 cup feta cheese, crumbled

Instructions

In a blender, combine the oil, capers, vinegar, parsley, and black pepper. No salt is needed because of the saltiness and flavor of the capers.

Turn the blender on low for 30 seconds to create a creamy emulsion. Taste and add more pepper or vinegar if needed.

In a large bowl mix together the two types of greens. Top with the chickpeas, sun dried tomatoes, artichoke hearts, onion, egg, and feta. For a traditional cobb serve with each ingredient in a large bunch on top of the lettuce. I chose to sprinkle it all over in layers.

Once you are ready to serve pour the dressing over the salad and toss, then serve. If you have any leftover ingredients you could serve those as add-on toppings on the side.

Notes

Adapted from the food Matters Cookbook by Mark Bittman, pg 149

https://keelymarie.com/2013/04/25/mediterranean-cobb-salad-champagne-caper-vinaigrette/

Head here to see the Cobbs the other FMP members dreamed up this week.

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::: keelymarie :::

February 24, 2013April 12, 2013

Stuffed Cabbage Rolls

It’s my week to host The Food Matters Project and I am sticking true to my tradition and choosing a dish I’ve never cooked. Last time around (almost a year ago! can you believe we’ve been at it this long?) I chose a Cassoulet with Lots of Vegetables. Killer cozy meal if you need to feed a large group!

I’ve chosen another dish that cooks in a tomato sauce, but it is so completely different. “Stuffed Cabbage Rolls” is the name and the version I cooked up is made with lean ground beef, scallions, peppers, and jalapeño stuffed in cabbage and simmered in a tomato sauce with cinnamon, cloves, and bay leaves.

I love the idea of a slow cooked “worked all day in the kitchen” meal, but I usually have NO excuse to make them… hence my picks for the FMP. As per usual Food Matters style, this dish is the healthier version of the stuffed cabbage rolls recipes you will find out there in the recipe world. I even OK’d it for the cleanse I am doing this week given the brown rice, it is a little bit of a cheat with the beef I know, but that’s why I didn’t go with the sausage the recipe calls for (which would be divine).

Head on over here to see the creative versions my fellow FMPers whipped up.

On a another note, we just wrapped up a fabulous weekend with Food Matters Project Founder, and my bestie, Sarah in Miami. She and Gregg were in town staying with us for a quick break from their NYC Pop Up Restaurant ABODE for the Miami Food and Wine Festival. It was a weekend full of sun, laughing, and great food of course!

keely,sarah,gregg — Lunching at the SLS Miami with Sarah and Gregg

{Two things} 1. if you have not been watching them on The Taste where have you been!? and 2. if you are anywhere in the NY area grab tickets here to their pop-up because they are selling out quick. We are heading there this weekend and I absolutely cannot wait.

Meat and veggies

adding the brown rice

going in the slow cooker

Stuffed Cabbage Rolls

Total Time: 1 hour, 30 minutes

Yield: 8-10 cabbage rolls

Serving Size: 4

recipe adapted from The Food Matters Cookbook by Mark Bittman

Ingredients

Salt
1 large head cabbage (about 2 lbs), cored
1 cup brown rice
8 oz lean ground beef (a mix of sausage and ground beef would be great)
1/2 cup chopped scallions
3 mini bell peppers, diced (I used 1 each yellow red orange)
1/2 jalapeño, diced
2 garlic cloves, diced
black pepper
2 28 oz cans diced tomatoes, with their juices
1 bay leaf
1 cinnamon stick
4 or 5 whole cloves

Instructions

Bring a large pot of water to a boil and salt it. Place the cabbage in the boiling water and cook, turning it in the pot once or twice, until it begins to get tender, 15 to 20 minutes. Remove the cabbage (do not pour out the water) and rinse the leaves with cool water to stop the cooking. Pull off the 10 largest, most intact leaves, then chop the remaining leaves and put them in a large bowl. Return the pot to a boil and stir in the rice. Cook, stirring occasionally, for 15 minutes then drain.

Add the cooked rice, raw ground beef, scallions, peppers, jalapeño, garlic, and a good sprinkling of salt and pepper to the bowl of chopped cabbage and mix just enough to combine. Put a large spoonful of the rice mixture into a cabbage leaf, taking care not to overfill, and roll loosely. Shoot for 8 cabbage rolls, but if you have extra filling use more of the leaves. Put the rolls seam side down in the bottom of a large pot or dutch oven; it's okay to stack them on top of each other in the pot.

Add the tomatoes and their juice to the pot along with 1 cup of water, the bay leaf, cinnamon stick, cloves, and some salt and pepper. Cover and bring to a boil. Reduce heat so that the mixture barely bubbles and cook, undisturbed, for 30 minutes. Check to see if there's still liquid in the pot. The cabbage should be just submerged; if not, add a little water. Cover and cook for another 30 minutes before checking again.

When the rolls have plumped up and absorbed most of the liquid, and are firm, turn off the heat and let rest, for at least 10 minutes. Put the rolled cabbage in shallow bowls, removing the whole spices as your find them. Taste the pot juices and adjust seasoning as needed. Pour a big ladleful over the cabbage rolls and serve.

Notes

Slow Cooker Version:

I chose to do mine in a slow cooker. Same idea but you will want to heat the tomato sauce in a saucepan first unless you have a lot of time to spare.

It took 1 hour on high heat, sauce heated in a saucepan before pouring over the cabbage rolls.

https://keelymarie.com/2013/02/24/stuffed-cabbage-rolls/

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::: keelymarie :::

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