More Creative Cooking

May 23, 2020May 23, 2020 / Juliana Lightle / Leave a comment

Experimentation and creativity while cooking become really important when you are home and going out and about does not seem a very safe option. Here are some photos of two recent dishes I created for dinner.

Many people do not like certain vegetables, two of which are my favorites, beets and Brussels spouts. I remain convinced that people do not like them because no one has ever cooked them in a way they find palatable. These two vegetables keep well in the refrigerator so they are good for buying in this time when many do not want to go to the grocery often.

To create the above dish, I sautéed several chopped garlic cloves in olive oil with the chopped beets. Cook these until nearly done, then add the sliced Brussels sprouts. It takes longer to cook the beets and garlic than the Brussels sprouts. You want the Brussels spouts to be tender but do not over cook. This particular day I added basil essential oil to taste and served the dish over pasta from Italy. When I want something more spicy, I sprinkle berbere (Ethiopian spice) over the vegetables instead of using basil or other Italian spices. Sometimes I serve this over rice instead of pasta, e.g. when I use berbere. This provides a delicious vegan meal and is easy to prepare.

One of my favorite dishes includes cod loins. I create many different versions by changing the vegetables used and the spices. For this one, I first sautéed garlic in olive oil until golden, added chopped beets and sautéed until they were tender. Then I added the cod loin and chopped red bell pepper and chopped poblano pepper. At the last minute I added a handful of frozen green peas and sautéed only until they were hot. Once again I used basil and added lemon essential oil. The pasta is bucatini from Italy. If you like cheese, grate fresh parmesan or asiago over the dish.

Covid19–Creative Cooking

April 19, 2020 / Juliana Lightle / 1 Comment

This is post number six as I continue to quarantine. I’ve lost tract of exactly when I last went to the grocery–not for at least three weeks. In an effort to avoid going unnecessarily, I’ve come up with all sorts of creative cooking by looking to see what I can find in the pantry and refrigerator and inventing recipes, using what I already have. Here are three of my inventions.

When I was in Italy last November, I ate pasta with lemon creme sauce in two different restaurants in two different cities. I have managed to duplicate it using bucatini from Italy, lemons, and heavy cream. For two servings, cook about 1/2 pound of pasta. While pasta is cooking, use a potato peeler to peel of strips of rind from one lemon. Chop these strips into smaller pieces. Cut the lemon into quarters. When pasta is al dente, drain. Turn down the heat and melt 1/4 stick butter in the pan, add drained pasta and lemon rind. Take the lemon quarters and squeeze the juice into the pasta, add cream to taste–do not add too much. If you do not have cream–this time I had none in the refrigerator, do not worry. It is yummy without it.

I was out of most salad ingredients so the above salad is chopped cilantro topped with feta cheese, various kinds of olives, and olive oil.

While scrounging around in the freezer compartment, I found half pound of hamburger. I defrosted that and found a can of kidney beans in the pantry. I sautéed the lean hamburger in olive oil, then added the kidney beans. I did not have any tomatoes or tomato sauce so I dumped in a little organic ketchup. After stirring this together, I added berbere, a complex and a little hot spice from Ethiopia. I served this on top of basmati rice from Pakistan–I buy this in ten pound bags at an international grocery.

The salad ingredients were a gift from a friend who had to harvest all his arugula and lettuce because of freezing weather. While both of us were outside, he handed me a bagful of these goodies. I added some red cabbage I already had. Finally, I grated asiago cheese all over the top of everything. Cheese is a favorite food so I always have lots on hand.

The other food I always keep in the freezer is fish, usually salmon and cod loins. For this recipe, I defrosted the salmon and marinated it in teriyaki sauce and chopped up some onions and crystallized ginger. I sautéed the onions in olive oil, then added the salmon and crystallized ginger. When the salmon was almost done, I added some chopped, frozen, poblano peppers (when I knew this stay-at-home order was likely, I bought a lot of poblano peppers and froze them) and arugula. I served the finished dish over basmati rice.

Sometime in the next month or so–no definite date yet–my memoir/cookbook will come out, “You’re Gonna Eat That!? Adventures with Food, Family, and Friends.” It is filled with recipes using ingredients and methods I have learned in travels and growing up with my mom. Many of the recipes are vegetarian and could be vegan with minor adjustments.

Italy–Spaghetti with Lemon Cream Sauce

December 28, 2019 / Juliana Lightle / 1 Comment

My favorite pasta dish in Italy was like none other I have eaten anywhere. The first time–and the best dish–was in a little restaurant along the side of a narrow street in Amalfi. The Amalfi Coast is famous for its lemons and where they create the best limoncello. Therefore, it is not surprising that they created a pasta dish featuring lemons. When I returned home, I experimented to recreate it. First, the spaghetti–yes, they called it spaghetti–was considerably thicker than spaghetti in the US. I guess it was homemade. I did find a reasonable substitute here, bucatini from Italy.

Here is my recipe for two people:

1/2 lb. bucatini made from durum wheat semolina

1 lemon

heavy cream or half and half

lemon essential oil

butter

Cook the pasta as directed on the package. While the pasta is cooking, using a potato peeler, peel strips from the rind of the lemon and cut into small pieces. If not using lemon essential oil, juice the lemon. After the pasta is cooked and drained, place back in the pot with a couple tablespoons of butter and stir until butter is melted. Add the lemon rind and lemon juice or essential oil to taste. Add the cream carefully–just enough to make a little sauce. Serve and grate parmesan or asiago cheese on the top.

Serve with a nice green salad.

Farther up this street just below the school, we found the restaurant where I ate the spaghetti with this sauce.

Dinner Tonight

July 30, 2019 / Juliana Lightle / Leave a comment

After several days away from home, I made a quick, tasty, vegetarian dinner this evening.

Since I am leaving for California early Wednesday morning and did not want to buy more food, I used what I could find in the refrigerator: Brussel sprouts, red bell pepper, poblano pepper, broccoli, onion. I found a container of pepitas in the pantry and added some of those as well.

1/4 yellow onion, finely chopped

1 small poblano pepper, deseeded and coarsely chopped

1 red bell pepper, deseeded and coarsely chopped

6 Brussel sprouts, sliced

Several broccoli florets

Olive oil

Basil essential oil or dried basil

Pepitas

Pour enough olive oil in skillet to cover bottom and heat on medium low. Add onions and saute until carmelized. Add Brussels sprouts. When sprouts are about half done, add remaining ingredients and six drops of basil essential oil. Saute until tender but still bright colored. Toss in a handful of pepitas. Serve over pasta or rice.

I served this with pasta and grated asiago cheese on top. Although I frequently use parmesan for grating, I actually prefer asiago. Without the cheese, this is vegan.

Vacationing in New York City-Part One

June 21, 2019 / Juliana Lightle / Leave a comment

Earlier in June, my daughter, grandson, and I went to NYC for ten days. We had no particular plans, stayed about three blocks from the East River in Midtown, conveniently only a couple of blocks from the subway so going up and down Manhattan was easy. We did not do a lot of the usual touristy things. Mostly we wandered around, exploring.

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This is a view from the hotel room on the 18th floor. Yes, there are people living in some of these buildings, complete with patios, patio furniture, and in some cases plants.

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The first evening we traveled way downtown, got off the subway at Spring Street, and walked to a soba noodle place which had many vegetarian options–my grandson is vegetarian. We liked it so much we intended to go back but somehow never accomplished that. I would recommend this place for those who like Korean, Japanese, etc. food. Sadly, I do not recall the name.

The next day we went downtown again and did something touristy, had lunch in Little Italy. We had no idea which restaurant to pick so picked this one: Caffe Napoli. My grandson liked their cheese ravioli with marinara sauce so much, he ate two entire platefuls. I had the beet salad. I am not a bread eater normally but liked theirs so much with the olive oil and herbs that I could not stop eating it. This place was a hit for us so we went back in the evening several days later.

After lunch we took a very long walk through Soho over to Washington Square Park. We spent quite a lot of time there people watching.

If you have heard of the college, New York University (NYU), and have never been there, you might be surprised to discover it does not have a campus in the usual sense. Its “campus” is comprised of buildings around and near this park.

Twice we ate at a place close to the hotel: Clinton Hall at 230 East 51st Street. They have good veggie burgers and a giant salad served in a huge beer stein, among a variety of options. They also provide all sorts of games you can play while waiting on food, etc. I would not recommend this place near or on the weekend, however, unless you like loud. It is a very popular hangout for young, professional people and was so noisy then that we could not even talk to each other without shouting.

One touristy thing we did was take the subway uptown to Central Park and eat lunch at Tavern On the Green. The salmon patty was excellent. It was a sunny day, the guests seemed happy except for one man who demanded to be seated in a part of the restaurant that was closed. He did not succeed. The meal was good, the atmosphere sunny and pleasant. It was relaxing and fun.

Three times we went uptown to the Barnes and Nobles on 86th Street. We also visited the one at 555 Fifth Avenue. We are book people, and it seems we end up at book stores everywhere we travel. My grandson had to stop buying books because of concerns about luggage being over the weight limit. The most unique bookstore we visited is Kinokuniya just across from Bryant Park. I highly recommend this place. Not only do they have all sorts of books both in English and Japanese, but they also sell various Japanese art items some of which are very beautiful. I had to seriously restrain myself. My daughter and I sat in their cafe, I drank matcha latte, and we watched the activities across the street in Bryant Park while grandson explored the huge graphic novel area.

Stuffed Acorn Squash

January 27, 2019 / Juliana Lightle / 1 Comment

Winter squash, butternut and acorn, are two vegetables I like and think are under used. Because I became tired of peeling butternut, I decided to invent something for acorn squash. Much to my surprise, it is now one of Martina’s favorite foods. She has even sent photos to her mother in Italy to see if the squash is sold there so her family can try it. The following recipe is for two. Obviously, just buy more squash and fill if you want to make it for more people. This is a perfect recipe for vegetarians because no meat or fish is used.

1 acorn squash, cut in half, seeds removed

1/2 medium onion, finely chopped

Olive oil

1/2 to 1 teaspoon honey for each half

Pepitas or any chopped nut of your choice

Saute the finely chopped onion in olive oil until translucent. Stir in approximately one handful of seeds or nuts. Rub olive oil in the bottom of a small baking dish or pan and cover the flesh of the squash with a thin layer of olive oil. Place squash in the pan, fill deseeded center with the onion mixture. Place honey on top of this mixture. Bake in a 400 degree oven for 30-45 minutes, depending on the size of the squash halves.

For a totally vegetarian meal, serve with salad.

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If you want to add more protein to the meal, add black or garbanzo beans to the salad. Sometimes we also add chopped hard boiled eggs and feta cheese.

You’re Gonna Eat That?!

October 29, 2018 / Juliana Lightle / Leave a comment

This is the title of my newest book which currently resides at the designers for formatting, placing the photos in the correct place and position, making sure everything is just right. The subtitle is: Adventures with Food, Family, and Friends. It includes family and travel stories, adventures, poems, and recipes. Here are a couple of food photos which will be in the book with recipes.

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Every Sunday until publication, I will post an update as to progress. My goal is to have it available for purchase for Christmas presents for those who love food adventures.

Colorful Cabbage Salad

July 1, 2017 / Juliana Lightle / Leave a comment

This bright salad not only looks lovely, it also packs a lot of nutrition, is easy, and can be made in advance.

1 medium head purple cabbage, finely chopped

1 cup thinly sliced baby carrots

1 cup chopped broccoli

handful of rings from leek stalk (optional)

equal amounts of olive oil, sweet chili sauce, and mirin (Japanese sweet cooking rice wine) to fill 1/2 cup measure

Mix all the above ingredients. Chill.

This is an easy salad to make in smaller or large quantities. It also keeps well in the refrigerator.

Today I will serve this with the following: black beans with caramelized onions, Persian rice, and salmon topped with garlic, olive oil, and bebere. There will be plenty for vegan and vegetarian guests without the salmon.

Lazy Day and Dinner

June 9, 2014June 9, 2014 / Juliana Lightle / 1 Comment

Cool and cloudy reigned today. Now tornado warnings west of here glide across the TV screen I’ve turned on mute. About now, the severe thunderstorms are supposed to start. A repeat of yesterday when I took these photos from my patio.

Fed Rosie earlier to beat the predicted storm, swept the dirt and little rocks from yesterday’s storm off the drive, and strolled around to get some exercise. After several hectic days of no cooking, decided to cook something vegetarian.

1 medium sized purple onion coarsely chopped

6 medium brussels sprouts cut in half

1/2 large red bell pepper coarsely chopped

1 teaspoon chana masala (East Indian spice)

1 teaspoon berbere (Ethiopian spice)

Olive oil

Pour enough olive oil in 8-10 inch skillet to cover the bottom. Saute the onions in the oil until translucent. Add the brussels sprouts and spices. Stir and cook until the brussels sprouts are cooked but still crisp. Add the red pepper and sauté. Do not over cook. Serve over Jasmine rice.

Not quite ready but almost.

Berbere on left sent from Ethiopia by my friend’s mother.

Jasmine rice ready to serve. Here is how I cook the rice:

Pour enough olive oil in the bottom of the saucepan to barely cover it. Add 1 heaping tsp. finely chopped garlic and briefly sauté. Add one cup rice (here I used white but sometimes I mix red, black and white evenly) and sauté a little bit more. Add two cups water and 1 tsp. vegetarian bouillon (I prefer Better Than Bouillon). Stir and cover with several paper towels or one thick tea towel. Place lid on top and turn down to low. Cook 1/2 hour if using only white rice. Other rice requires double the time.

The finished product ready to eat.

Now I am going back to reading while awaiting the lightning and thunder. About 1/3 way through a light but entertaining read: “Coyote Cowgirl” by Kim Antieau.

Dinner Parties and Commitments

April 27, 2014April 27, 2014 / Juliana Lightle / 3 Comments

When I committed to writing daily and then blogging, it never occurred to me that this might entail writing in the middle of the night after hosting a dinner party and then cleaning up. Some people just go to bed and clean up in the morning. Yuck!!! Who wants to wake up to a big mess with bits of food solidified to plates and remnants of red wine looking like dried blood in the bottom of wine glasses. No me. So here I am fulfilling my commitment to write daily.

Usually, I invite a lot of people over and work like crazy or give up and do potluck. This time I decided on something simple for six friends (three couples). One friend is a vegetarian so everyone ate vegetarian. The menu included homemade refried black bean casserole–the favorite of two of these friends. The recipe for this dish is on a previous blog post. In honor of my former exchange student son, Gaston Luis Zulaica del Sueldo, I made one of my best salads ever. When he lived with me, he made salad almost every night, spectacular, colorful salads. I made a mixture of Jasmine and several other kinds of rice and the following casserole which has no name so guess I will need to invent one.

Vegetarian Casserole with Soyrizo

Pour enough olive oil into the bottom of a heavy casserole dish to cover it. Thinly slice purple potatoes (I think they are called blue, but they look purple to me), and cover the bottom with a layer of these. Cover the potatoes with a layer of chopped onions, then a layer of coarsely chopped poblano peppers–I added a few halved and seeded jalapeños. The next layer is soyrizo crumbled to completely cover the previous layers. If you are not vegetarian, use chorizo. Repeat the previous layers. Combine 3 T of flour and 1 cup milk. Pour over the top of the casserole. Bake until the potatoes are done. You can make all this several hours in advance and pour the milk mixture over it just before it goes in the oven. I actually used the grill outside on low to bake it this time–warm day and did not want to heat up the house. We finished off dinner with chocolate chip mint ice cream with Chambord poured over the top. We also enjoyed a while dessert wine called Electra.