Hungry Times Two

There's been a lull here at Hungry Times Two (staring at computer all day for work, or job-search), but a recent community garden visit inspired this post.  I always joke that I hate yard work/landscaping and love gardening because you can't eat mown grass and tomatoes are worth the effort. In essence, it's the debate between flower/ornamental gardening and fruit/vegetable gardening.  There's definitely one crop that achieves a beautiful, edible balance between these two camps: okra! We're growing a red okra (delicious when grilled) and this lovely flower's currently on one of four okra bushes (below). The okra shot was taken with a chain link fence in the foreground, which keeps out riff-raff (rabbits, squirrels, etc.) and is also supporting our prolific burpless cucumber plant (below). We've had a bumper crop of cukes and yellow squash, which we've discovered grows FAST in just a day or so!  Erin made sure to document "Attack of the ...

Holy heck, y'all. Who turned on the faucet of life and stole the nozzle? I'm ready for a slow down. I didn't get to blog last week but I managed to make some pretty nice stuff for an Easter meal with my mom. The main course was this tasty asparagus tart . You could scatter sawdust on puff pastry and it would taste good, right?  I subbed in some grated Gouda and Parm for the super-expensive Gruyere. (Besides, do you think my sad little Food Lion up the street carries fancy cheese? We're lucky it's not all Velveeta and Cheese-in-a-Can!) I ate asparagus every day last weekend (Fri-Sat-Sun) so I racked up on seasonal eats - thankyouverymuch BarbaraKingsolver . Served with the tart was a delicious chickpea & roasted red pepper salad , a green salad with a lovely Green Goddess dressing that made my mother reconsider her distaste for anchovies, a baguette from Your Dekalb Farmers Market , and a homemade pound cake. On Saturday eve, we visited Scott's...

I'm on a doctor-sanctioned "diet," though I'd rather call it a "nutrition plan" or "Erin eats more healthy food now" or something else, anything, rather than that four-letter word. The doctor suggested I restrict carbs to around just 60 grams per day, so boo on that. Do you ever count them? You shouldn't -- it's depressing as hell. But just to give you an idea: a bowl of healthy-ish non-sugar laden cereal is around 30 grams. So I'm learning not to blow all my carbs in one meal. And no more toast for breakfast. Oh toast. I miss you like crazy. What do I eat instead? Greek yogurt like it's going out of style (it probably is), moderate amounts of raw almonds, cottage cheese, beans instead of meat in lots of entrees, and vegetables are my new BFFs. I thought I ate "a lot" of veggies before I started this path to hell plan, but it's amazing when you keep a food journal to discover what you really eat. (And no cheati...

Just a few quick things here, related to our new subscription to Cooking Light. 1)  Scott made this chickpea curry while I was out of town for work this week. I had the leftovers for lunch today and was all about it. We're trying to eat veg at home this year, and it's not too hard (well, not if you go out for BBQ when you need to. But don't go here . I discovered on Monday eve. that they do weird mess to their sauce. Too sweet! Icky.) 2) This recipe for curing boring breakfast toast resulted in a Nutella purchase. Uh oh. Danger danger. Never mind that as I type this, I'm dipping dark sourdough pretzels in the chocolate goodness. And smearing it over my laptop keys. Crud. 3) That is all for Cooking Light shout outs. But you need to get acquainted with this French Yogurt Cake from Bon Appetit. It's lemony, it's not too heavy, and it contains Greek yogurt so you can feel better about the whole deal when you pair it with chocolate or vanilla  Haagen-Dazs...

I just had a moment. After retrieving my leftover brown rice and veggie stir fry from the microwave, and tossing out the empty shells of edamame I just snacked on, something occurred to me as I grabbed my reusable bamboo silverware . I am eating so freakin' crunchy right now.

Yesterday on my other blog, I posted my pondering on vegetables - even though it's cold as a witch's you-know-what, we can't forget our greens, can we? I had fun hearing from readers' favorite vegetables - and even the vegetables that are really fruits - the impostors ! My top five are: 1) Red bell peppers 2) Brussels sprouts 3) Big heirloom tomatoes when in season 4) Portobello mushrooms 5) Lettuces like arugula and mizuna /baby spinach What are yours? Do share!

If your Google Reader looks anything like mine lately, all you see is post after post after post on Thanksgiving recipes - what's hot, what's not, and what's just ridiculous - yes, I'm talking about you, Thanksgiving Turkey Cake ! Sick. So, while such a delight will NOT make it to my wee little kitchen/dining room table this year, or any year for that matter (though it is a time saver , you know, when you just can't be bothered with all the courses and the dirty dishes), I do have a plan. It involves a turkey breast, not the whole freakin ' bird, as I will cook for four, not an Army. It includes a pumpkin pie - with a twist - a recipe from way down in Caldwell County, NC - a congregation member of one of my dad's first churches who had a way with pies. Also making an appearance - homemade gravy, cornbread stuffing per Scott's request, some green things like roasted veggies, green beans, and maybe a salad (can't get too healthy now, can we?), and som...

So last week I tried something new - the spaghetti squash I picked up from the apple- pickin ' farm (post on that coming soon...it's been a full weekend and I realize I didn't even do a Friday Shout Out last week...my bad, dogs, my bad. No I did NOT just type that.) I cut both squash in half, slithered out the slimy bits and seeds, and microwaved them for about 10 minutes. I shredded out the flesh, which really did look similar to pasta in texture - maybe an orange-like cellophane noodle? - and as I was doing the Mexican casserole dish I love from the Moosewood I gave the noodles some cumin, cayenne and salt and pepper sprinkling, and a little buttah . Welllllllllllllll .... those "noodles" were rather mushy, and a little too sweet for my tastebuds that evening. I perhaps overnuked them in the microwave? Or just don't know how to massage them and give them their best treatment. Any ideas are recommended, as I like the idea of a fall veggie that could replac...

Scott and I picked up a few spaghetti squash at the farm stand where we picked apples this weekend. Lovely. Only one little thing: I've never cooked one. I hear you can scrape out the cooked strand-like flesh and use it just like you would pasta, which sounds wonderful and healthy and so very fall season-y. Anyone have tips on how to use this veggie posing as a carb ?

I love the vegetable zucchini - its green color, the firm flesh, the way it can easily be cut into strips, discs, shredded, etc. But, I get tired of eating it in stir fry, and my recent zucchini patties turned out mushy and gross, and deep fried zucchini just isn't the proper treatment for such a lovely vegetable - leave that mess to mozzarella or *this is So Southern of me* pickles. Thus, what does one do with zucchini when you have a crisper drawer full and wishes to fulfill? This. For Breakfast or Brunch. Or This . For dessert, or Lunch. (Alright, no Dr. Seuss am I.) If sweets aren't your thing, do this: use a veg peeler to carve the zucchini into strips. Make a sauce of a teaspoon of sesame oil, rice vinegar, a couple shakes of crushed red pepper, a little sprinkle of brown sugar, and a dash of lime juice. Crush some roasted peanuts and chop a little cilantro (or mint, or Thai basil), and sprinkle over the zucchini "noodles" and sauce it up. This is a crude appro...

This weekend, Hungry Times Two was minus one, as Scott hightailed it to Charlottesville , Va. for a father-son trip. (I was a little, no - make that super - jealous as that's one of the weekend trip destinations on my list). As per ritual when it's just me in the house to cook for, I scaled it down a bit, with the usual stir fry for one that did not turn out well at all on Friday (rice undercooked; zucchini and eggplant overdone and in a salty sauce I didn't care for). What to do? Trash the meal for a snack of homemade popcorn, of course. *An aside: Since my introduction to kernels popped in a big pot with a lid, aided by a little salt (or Old Bay, or cayenne, or whatever seasonings you'd like) and olive oil, I haven't bought any microwave popcorn and have no inclination to do so. Why eat greasy crap imitation butter flavor when you can make real popcorn for pennies? And my tree- huggin ' self loves that there's less packaging.* Saturday, with hopes for find...

After our sinful weekend splurge, I determined that this week I would drag out everything chillin ' in our crisper drawers and work on eating as fresh and healthy as possible. I also apparently decided to use a blender for virtually every meal, and with the aid of a new-to-me $2 cookbook I found at Diversity Thrift (fabulous gay-owned thrift store in Richmond), Cooking Light Annual Recipes 2003. Sunday eve I made Cocoa Fudge Cookies for Scott, so he won't have to go out and buy yucky dry boxed ones. These are somehow not that bad for you, so okay, I made them for me to occasionally enjoy as well. I subbed whole wheat flour for all purpose. Last night I made my usual Moosewood cottage cheese-blended-with-greens-and basil-and-garlic sauce on bow tie pasta, with steamed zucchini and cherry tomatoes. I chased it with a slice of seedless watermelon. Yums . I then got to work on blending some roasted red pepper gazpacho . The linked recipe is not the exact one I used, but similar....

Amongst foodies who love public radio, Lynne Rossetto Kasper of The Splendid Table is kind of a rock star. As a good friend noted, just her buttery voice coming across the airwaves can soothe you, and then she speaks of food - pasta, cheese, wine, herbs, veggies, baked goods - and even her words are manna from heaven. She also has a spiffy cookbook called How to Eat Supper that I find to be one of the best cookbooks I've read. Lynne loves flexibility in the food she prepares, which I like also. Out of fresh buttermilk? Make do with a cup of regular milk mixed with some lemon juice. No zucchini in the crisper? Try yellow squash instead. Kale gone missing? Use spinach. Last night I cooked dinner solo - and Lord knows I can eat some weird stuff when there's no husband around to protest, "But that's not a square meal." I had some wilting Swiss chard from the B-more market begging to be consumed, so I went straight to a LRK recipe that sounded just about perfect af...

Yes, it was hotter than two rats fornicating in a wool sock (one of my all-time favorite expressions, and that's the clean version) this weekend. Yet we couldn't let 90 pesky degrees get in the way of some good times, could we? Naaaaah. We sucked it up and headed out for Alexandria and DC on Saturday, Baltimore on Sunday. In pictures I will demonstrate: We met up with one of my best college buds Kellie visiting from Asheville and toodled around an old 1940s munitions factory that was converted into an arts center - the Torpedo Art Factory in Alexandria. Awesome artist-in-residence studios with views of the Potomac, with lots of pricey fun stuff to look at. One throwback: An old-school soda machine. When was the last time you saw these? Especially the Mountain Dew! After a lovely time with Kellie, Scott and I decided to brave the National Mall and walk to Smithsonian's American History Museum. As luck would have it, one floor has Julia Child's kitchen on one wing and ...

I have to give a shout-out to this amazing and oh-so-easy recipe that has saved my ass so many times when I've had basil, some pasta, and not much time or effort to devote to meal making. After time got away from me and I realized it was 7:30 and both of the Hungry Times Two peeps had grumbly tummies, I whipped up this green goodness that features tons of spinach and wonderful fresh basil leaves, garlic, and a creamy base that isn't fatty at all - it's cottage cheese made smooth by a whirl in the blender. I used a teensy bit of pine nuts instead of walnuts and didn't have broccoli - I served it with a salad instead. You can use this as a pasta topper, dip, sandwich spread, or just all around amazing condiment. Good lord, it's so good it feels sinful, but it's not. I know, another ridiculous Moosewood recipe from Erin but damn if they don't know what they are doing up there in Ithaca, N.Y. I'd love to visit sometime, though a friend and former newspap...

I've made the hell out of some couscous lately! On Friday I made this recipe of beef patties with couscous and a Greek-style salad. I improvised and made a little sauce to go on top of the beef patties (more like meatballs, but whatevs) that had a little sour cream, tiny bit of milk, one clove of crushed garlic, some lemon zest and some dill. It was a big hit with my mom - she even asked me for the "recipe" for the sauce. Last night I threw together a meal of potatoes, red and yellow bell peppers, garlic, eggplant and onion roasted with olive oil, rosemary and some Greek seasoning, some leftover leg of lamb that was INCREDIBLE (I know, I'm boasting but I'd never made lamb before, and wow. This recipe is kinda "killer," as one of Scott's uncles would say), sauteed spinach with pine nuts, nutmeg and lemon juice, and some couscous mixed with chopped mint and dried apricots (which I plumped up in warm water first before adding). I like couscous because...

This weekend Scott and I enjoyed a lovely visit from my mom. We walked, laughed and ate a lot as we showed off cool spots in D.C., Annapolis and Baltimore. One of the best spots food-wise was D.C.'s Eastern Market. On Saturday it was all a-abuzz despite the clouds and rain, with lots of people out and about. Stomachs grumbling, we hit the crepe stand - Scott for ham and cheese, Mom for the Margherita with tomato and basil, and I for the prosciutto, olives and feta. They were super-tasty but on the small side, so to add to our lunch we hit the Pickle man, In a Pickle. Scott chose a mixed pint of usual kosher dills and some spicy garlic. I found them to be not as exciting as their reputation declares them to be. Quite honestly, I love Vlasic kosher dills. I know, commercial brand, but they have a great "snap" to them and have the right salty/sour combination. Are there any other pickle fans out there? Which are your favorites?

We ate at The Woodlands this evening and it was delicious .. and CHEAP! : ) Under $30 for two of us, appetizer of vegetable pakora, Erin had Poori Bhaji, whole wheat bread, fried and puffed, served with potato and chickpea curry - it's a House Specialty. I had Jaipuri Paneer Dosai, which was a crepe-like bread filled with "homemade cheese, peas, onions, coriander and exotic spices." I also was treated to sides of Rasam, a traditional South Indian sour and spicy soup with stewed potatoes and zucchini. Erin had heard that "Woodlands" is a term amongst the Indian community, or perhaps in India, to indicate that a restaurant is vegetarian. I can't find any research on it, but a Google search for "Woodlands Indian" brings up Woodlands South Indian-vegetarian restaurants all over the country, including a good one on West End Ave. in Nashville where I first experienced South Indian food. If you haven't had a dosa (spelling varies), it's a u...

Back in early January I declared that Scott and I would take on a vegetarian New Year’s resolution for 2010 . “Meat free and lovin ’ it!,” I exclaimed. Well, it didn ’t quite go the way I anticipated, so for the sake of full disclosure, I thought it’s time to set the record straight. Here’s the deal: for about three weeks in January, it worked. I did my research, planned veg-friendly meals, made sure I got my protein (but not too much – you can actually overload) and generally tried to eat more fruits and veggies. Scott apparently committed some random acts of hamburger eating on his own time, but for me it was great – I didn ’t feel I was missing out on anything and I really did think my energy level rose sans beef, chicken and pork (though I could have just been on a rising cloud of self-righteousness). Then the bottom dropped out – our living situation became a little nuts and we hit the road to apartment hunt during DC’s Snowpacalypse situation. Not the smartest move. Even thought...

I agree with this guy . Lentils ARE pure f**king evil. So much for my unfortunate lentil and winter squash tagine , taken from The Produce Bible . Thursday night's dinner became more like Thursday night's disaster. Well, maybe not a total fiasco, but it's rare that I walk away from a plate of food. Me and the Clean Plate Club go waaaaay the hell back, so if I don't finish, you know something is amiss. I like spices like turmeric, cumin and cinnamon. I like butternut squash. But lentils? I don't think they and I are meant to co-mingle. I think it's a texture thing. Lentils, I'm sorry, it's not going to work. We're just not compatible.