Persian Rice-Stuffed Zucchini with Pistachios and Dill

I didn't grow up eating a lot of stuffed vegetables, but ever since Seamus made me a stuffed green pepper for one of our first dates in Minneapolis, I have had a fondness in my heart for them. This recipe turned out even better than I expected; it has a complicated flavor that includes earthy-flavors from the zucchini, a sweetness from the apricots, nuttiness from the pistachios, and even just a little bit of heat.

We halved this recipe because it was just Seamus and I eating dinner. We also decided to omit the chickpeas because we thought it might over power the dish, and there didn't seem to be too much room for them in the zucchinis. We also decided to use cilantro in place of the parsley, mostly because I just like cilantro better than parsley. Our final substitution was Parmesan cheese for goat cheese (we had Parmesan on hand, and the goat cheese at the store was expensive!). It turned out great; my favorite of the week so far!

Persian Rice-Stuffed Zucchini with Pistachios and Dill

Courtesy of Cooking Light at http://www.myrecipes.com/recipe/persian-rice-stuffed-zucchini-50400000121405/

Ingredients 

6 medium zucchini (6 ounces each) $

• 1 teaspoon kosher salt, divided
• 3/8 teaspoon black pepper, divided
• 3 tablespoons olive oil, divided $
• 3/4 cup jasmine rice
• 6 cardamom pods
• 1 (3-inch) cinnamon stick
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 1/4 cups water
• 8 dried apricots, coarsely chopped (about 1/3 cup) $
• 1/2 teaspoon grated orange rind $
• 2 tablespoons fresh lemon juice $
• 2 tablespoons fresh orange juice $
• 1/3 cup chopped shelled dry-roasted, unsalted pistachios $
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley $
• 2 ounces goat cheese, crumbled (about 1/4 cup) $
• 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

Directions 

1. 1. Preheat oven to 375°.
2. 2. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place the zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake at 375° for 15 minutes or until tender.
3. 3. Heat a medium saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add rice, cardamom, and cinnamon; cook for 5 minutes or until the rice is opaque, stirring frequently. Add 1/4 teaspoon salt, cumin, red pepper, and 1 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in apricots. Cover and let stand 10 minutes; discard cardamom and cinnamon. Spoon rice mixture into a large bowl; cool slightly.
4. 4. Combine remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, orange rind, and juices in a small bowl; stir with a whisk. Add dressing, reserved zucchini pulp, pistachios, and remaining ingredients to rice mixture; toss well to combine.
5. 5. Preheat broiler to high.
6. 6. Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.

Machi Malai Masala (Fish in Creamy Curry Sauce)

After my long, hot bike ride home, I walked up the stairs to my apartment and started smelling something incredibly delicious and spicy. To my delight, the smell intensified as I neared my apartment door. When I came inside, Shea was already in the middle of making this delicious smelling fish curry.

I bought Seamus the cookbook that this recipe came from, Ajanta, last year for his birthday. It comes with an entire set of spices to cook all of the recipes in the book. Every single dish we have made from this book is delicious and I always look forward to eating anything we make from it; I highly recommend it to anyone!

Machi Malai Masala (Fish in Creamy Curry Sauce)

Courtesy of Ajanta Regional Feasts of India by Lachu Moorjani

Ingredients
6 tablespoons oil, divided
8-10 garlic cloves, chopped
1-inch piece ginger, peeled and chopped
3 medium onions, cut in quarters and thinly sliced
2 teaspoons mustard seeds
2 teaspoons turmeric
2 teaspoons paprika
1/2 -2 teaspoons hot chile pepper powder, to taste
2 teaspoons salt
1 cup plain yogurt
1 cup coconut milk
1 1/2 teaspoons Garam Masala
2 pounds fish filet (halibut or catfish), cut into 2x2 pieces

Directions
1. Heat 3 tablespoons oil in a large skillet. When hot, add garlic and ginger. Saute for about 30 seconds and then add the onions. Saute over high heat until soft, about 12-15 minutes. Transfer to a food processor and coarsely grind the onions.

2. Heat 1 tablespoon oil in a 6-8 quart saucepan. When very hot, add mustard seeds. When seeds pop, add the ground onions. Add all the spices (except Garam Masala) and salt. Saute over high heat for 3-4 minutes. Add yogurt and coconut milk, reduce heat and simmer for about 20-25 minutes, until the oil separates from the mixture and forms a thin layer on top of the sauce. Add the Garam Masala.

3. In a separate skillet, heat remaining oil. When hot to the point of smoking, add fish and saute for about 1 minute on each side. Transfer fish to the curry sauce in the saucepan and simmer for 1-2 minutes, or until the fish is cooked and flakes off easily.

Shea and I went out for two heavy but delicious meals yesterday; first we went to Curry Leaf for an Indian buffet for lunch and then we went to Ray's the Third for hamburgers and milkshakes. We knew that we needed to cut back a little bit today in order to make up for it, so we planned on making this light and refreshing salad.

This salad reminds me of papaya salads that I like to make; shea said he also frequently gets this type of cucumber salad at Thai restaurants. This was a fantastic meal; it was light, savory, tangy, and very filling.

Thai Cucumber Salad with Peanuts

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts

1. 1/4 cup fresh lime juice
2. 1 tablespoon fish sauce
3. 1 tablespoon sugar
4. 2 Thai chiles, thinly sliced
5. 1 small garlic clove, finely grated
6. 2 tablespoons canola oil
7. 3 English cucumbers—halved lengthwise, seeded and sliced crosswise 1/4 inch thick
8. 1 cup packed cilantro, chopped
9. 1/2 cup salted roasted peanuts
10. 1/2 small red onion, very thinly sliced
11. Kosher salt

1. In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. In a large bowl, toss the cucumbers, cilantro, peanuts and onion. Add the dressing and toss to coat. Season with salt and serve right away.

Salmon in Charmoula with Risotto-Style Israeli Couscous

I am writing this blurb a couple of days after we actually cooked and ate this meal. It wasn't my favorite, but Shea really liked it. To me, the flavors were somewhat bland and the presentation of the food was unappetizing. Shea thought it tasted "Mediterranean", and said that he would make it again. One thing to note, we did not have cilantro for the salmon marinade, so that could have made the difference.

I was really looking forward to making this dish; it might be worth making again with the cilantro to see if it would brighten up the dish enough (both in appearance and taste) to make it delicious.

Salmon in Charmoula with Risotto-Style Israeli Couscous

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/salmon-in-charmoula-with-risotto-style-israeli-couscous

SALMON

1. 1/4 cup chopped cilantro
2. 1/4 cup canola oil
3. 2 garlic cloves
4. 1 tablespoon minced fresh ginger
5. 1 1/2 teaspoons sweet paprika
6. 1 teaspoon kosher salt
7. 1/2 teaspoon turmeric
8. 1/2 teaspoon ground cumin
9. Four 5-ounce skinless salmon fillets

TAHINI SAUCE

1. 1 tablespoon extra-virgin olive oil
2. 1/4 cup sliced cremini mushrooms
3. 2 garlic cloves, thinly sliced
4. 1 tablespoon tahini
5. 1 tablespoon fresh lemon juice
6. 1 tablespoon finely chopped dill
7. Kosher salt

COUSCOUS

1. 1 cup Israeli couscous (6 ounces)
2. 1/4 cup extra-virgin olive oil
3. 1/2 cup finely chopped Spanish onion
4. Pinch of cinnamon
5. Kosher salt
6. 1/2 cup tomato puree
7. 1 1/2 cups warm water

1. PREPARE THE SALMON In a blender, puree the cilantro, canola oil, garlic, ginger, paprika, salt, turmeric and cumin until smooth. Pour the marinade into a resealable plastic bag, add the salmon and seal the bag. Turn to coat the fish and refrigerate overnight.
2. MAKE THE TAHINI SAUCE In a small skillet, heat the olive oil. Add the mushrooms and garlic and cook over moderately low heat, stirring, until the mushrooms are well browned, 10 minutes. Scrape the mushrooms and garlic into a blender and let cool. Add the tahini, lemon juice and 1/3 cup of water and puree until smooth. Stir in the dill and season with salt.
3. PREPARE THE COUSCOUS In a medium saucepan, toast the couscous over moderate heat, tossing, until golden, 10 minutes. Transfer to a small bowl. In the same saucepan, heat the olive oil. Add the onion and a pinch each of cinnamon and salt and cook over moderately low heat, stirring occasionally, until the onion is softened and just starting to brown, about 8 minutes. Add the toasted couscous and cook for 1 minute, stirring, then stir in the tomato puree. Add the warm water 1/2 cup at a time and stir constantly over moderately low heat, allowing the liquid to be absorbed between additions, until the couscous is al dente, about 20 minutes. Season with salt and keep warm; add 1 or 2 tablespoons of water if the couscous seems dry.
4. Light a grill or preheat a grill pan. Scrape the marinade off the salmon, season the fish with salt and grill over high heat, turning once, until lightly charred and nearly cooked through, 3 to 5 minutes. Spoon the couscous onto plates, top with the salmon, drizzle with the tahini sauce and serve.

MAKE AHEAD The tahini sauce can be refrigerated overnight. Bring to room temperature before serving.

Israeli Couscous and Tomato Salad with Arugula Pesto

We had a lot of leftover arugula from yesterday's recipe, so we decided to look up some recipes that could make good use of it. Seamus loves pesto, so this seemed like a recipe that would work great.

This recipe was incredibly fast to make, and it tasted really good. I used 1/2 the amount of written olive oil, and it was perfect. After cooking a lot of recipes from Food and Wine, I am starting to realize that I usually like their recipes with less oil than is written.

Israeli Couscous and Tomato Salad with Arugula Pesto

Courtesy of Food and Wine http://www.foodandwine.com/recipes/israeli-couscous-and-tomato-salad-with-arugula-pesto

1. 6 cups packed arugula (6 ounces), plus whole leaves for garnish
2. 2 cups Israeli couscous (12 ounces)
3. 1/2 cup extra-virgin olive oil, plus more for drizzling
4. 1/4 cup pine nuts
5. 4 garlic cloves, chopped
6. 1/4 cup freshly grated Parmigiano-Reggiano cheese
7. Salt and freshly ground pepper
8. 1 1/2 pints red cherry tomatoes, halved
9. 4 yellow or orange tomatoes, cut into 1-inch dice

1. Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10 seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking, then drain.
2. Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room temperature.
3. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.
4. Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.
5. Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish with the arugula leaves and serve.

MAKE AHEAD The salad can be refrigerated for up to 2 hours.

Potato and Arugula Omelets

All of my friends know how I feel about brunch. I LOVE making and eating brunch, but I have never understood why so many people in DC go out and spend $16 dollars a plate for scrambled eggs.  Tonight Shea and I decided to have breakfast for dinner, and these omelets hit the spot!

I still for the life of me cannot make the omelet beautifully filled with the toppings, so my omelets turned out a little messy looking, but they still tasted great. I added fried shallots and mushrooms to our omelets, and substituted the Gruyere cheese for Parmesan cheese. Shea liked this so much I made him a second omelet!

Potato and Arugula Omelets

Courtesy of "Sunday Brunch" by Betty Rosbottom

Ingredients
2 1/2 tbsp unsalted butter
1/2 tbsp olive oil
4 oz red-skinned potatoes, cut into 1/2 inch cubes
Kosher salt
Freshly ground black pepper
4 eggs
1/8 tsp cayenne pepper
8 cups arugula, coarsely chopped
1/2 tbsp balsamic vinegar
6 tbsp grated Gruyere cheese

1. Heat 1/2 tbsp of the butter and the olive oil in a medium frying pan over medium heat. When hot, add the potatoes and saute, stirring often, until light golden and tender, about 8 minutes. remove from the heat and season wiht salt and pepper.

2. Whisk the eggs in a mixing bowl and season with a good pinch of salt and a pinch of cayenne pepper. Place the arugula in another mixing bowl and toss with the vinegar. Place the Gruyere  and the potatoes each in seperate bowls. Have ready a ladle for adding the egg mixture to the pan.

3. Make the omelet in the frying pan with the eggs, and at the last minute add the potatoes, arugula, and cheese.

Leek Fritter with Garlic and Lemon

Seamus and I love to go out to lunch on the weekends, especially to cheap, ethnic restaurants in the DC suburbs. We woke up this morning and played a doubles match against Nazo and her cousin, and when we got home we were starving.

We were considering our lunch options, and decided to forgo eating out for lunch and instead decided to make these leek fritters from my favorite cookbook, Smitten Kitchen.

I am notorious for messing up pancakes, so I have to admit that I was somewhat nervous making these fritters. I asked Shea to help monitor the frying of the fritters, and they turned out perfectly. Both Shea and I were impressed by how incredibly delicious these fritters were; they are just like potato pancakes, but with all of the delicious savory-ness of leeks!

Leek Fritter with Garlic and Lemon

Courtesy of Smitten Kitchen Cookbook by Deb Perlman

2 pounds (905 grams) leeks (about 3 very large ones)

½ teaspoon table salt, plus more for pot

2 scallions, trimmed, halved lengthwise and thinly sliced

¼ cup (30 grams) all-purpose flour

1 teaspoon baking powder

Freshly ground black pepper

Pinch of cayenne pepper

1 large egg

Olive or vegetable oil, for frying

Garlic lemon Cream

½ cup (120 grams) sour cream (we used greek yogurt)

1 tablespoon freshly squeezed lemon juice

Few gratings of lemon zest

Pinches of salt

1 small garlic clove, minced or crushed

Prepare the batter – trim the leeks, leaving only the white and pale-green parts. Halve them lengthwise, and if they look gritty or dirty, plunge them into cold water and fan the layers about to remove any dirt and grit. On a cutting board, slice the leeks crosswise into ¼-inch strips. Bring a pot of salted water to boil, and cook them for 3 to 4 minutes, until they are slightly softened but not limp. Drain, and wring them out in a dish towel or a piece of cheesecloth.

Transfer the wrung-out leeks to a large bowl, and stir in the scallions. In a small dish, whisk together the flour, salt, baking powder, freshly ground black pepper, and cayenne pepper. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.

Cook the fritters – preheat your oven to 250 degrees, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a large, heavy skillet – cast iron is dreamy here – heat 2 tablespoons oil over medium heat until it shimmers. Drop small bunches of the leek mixture onto the skillet – only a few at a time, so they don’t become crowded – and lightly nudge them flatter with the back of your spatula. Cook the fritters until they are golden underneath, about 3 minutes. If you find this is happening too quickly, reduce the heat to medium-low; I find I have to jump the heat back and forth a lot to keep it even. Flip fritters, and cook for another 3 minutes on the other side.

Drain the fritters on paper towels, and transfer them to warm oven while you make the remaining fritters.

I like to let the fritters hang out in the oven for at least 10 minutes after the last one is cooked – they stay crisp and this ensures that they’re cooked through, even if they finished quickly on the stove.

To Serve – Whisk together the garlic lemon cream ingredients until smooth. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top.

Summer Vegetable "Ceviche"

Seamus and I ate a lot of ceviche on our recent trip through the Yucatan. Even more recently we shared a plate of ceviche with Seamus's parents at a Mexican restaurant in downtown DC. Ceviche is everywhere nowadays!

This recipe takes a spin on the classic dish by using only vegetables and no fish. It is tangy, sweet, and spicy and both Seamus and I loved it so much that we are going to make it again for a friend's party this weekend! This is a MUST try!

Summer Vegetable "Ceviche"

Courtesy of Food and Wine http://www.foodandwine.com/recipes/summer-vegetable-ceviche

Ingredients

1. 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
2. 1 teaspoon finely grated lime zest
3. 1/3 cup fresh lime juice
4. 1/4 cup extra-virgin olive oil
5. 1 scallion, thinly sliced
6. 1 jalapeño, seeded and thinly sliced
7. 1 small shallot, thinly sliced
8. Sea salt
9. 1 1/2 cups fresh corn kernels (from 2 ears)
10. 2 nectarines, cut into thin wedges
11. 1 Hass avocado, cut into 1/2-inch cubes
12. 1 large orange bell pepper, finely julienned
13. 1 pint heirloom cherry tomatoes, halved
14. 1/2 cup coarsely chopped cilantro

1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

MAKE AHEAD The salad can be refrigerated for up to 8 hours.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Sometimes you just need a break from heavy, hot food. I love eating salads, and would happily eat salads more regularly than I do. Seamus isn't a huge salad fan, per se, but he does like smoked salmon. Smoke salmon was on sale at the store, so we thought we would give this recipe a try.

We didn't have radishes or cucumbers, and decided to add pine nuts at the end for a little crunch. If we were going to make the salad again I think we would consider cooking the shallots; the spicy raw-ness was a little bit over powering to the delicate salmon and spinach.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Courtesy of Food and Wine http://www.foodandwine.com/recipes/march-2008-spinach-and-smoked-salmon-salad-with-lemon-dill-dressing

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 2 tablespoons fresh lemon juice
3. 2 tablespoon chopped dill
4. Kosher salt and freshly ground pepper
5. 8 cups baby spinach (7 ounces)
6. 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
7. 1 medium English cucumber—peeled, halved lengthwise, seeded and thinly sliced
8. 4 radishes, halved and thinly sliced
9. 2 scallions, thinly sliced

1. In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well. Transfer the salad to plates and serve.

This recipe was all Shea's idea. When I asked him why he picked it out, he told me that he wasn't sure what a soffrito was, but it sounded exotic and reminded him of chorizo, so he looked it up. When he found out it was similar to a mirepoix, his favorite thing to make with pork chops, he decided to make it. It was a delicious and fresh dinner for us in the summer heat. Thanks, Shea!

Sugar Snap Peas with Soffrito, Hot Pepper and Mint

Courtesy of Food and Wine http://www.foodandwine.com/recipes/sugar-snap-peas-with-soffrito-hot-pepper-and-mint

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 medium carrots, finely chopped
3. 2 medium celery ribs, finely chopped
4. 1 medium onion, finely chopped
5. 1/2 medium red bell pepper, finely chopped
6. 1 1/2 pounds sugar snap peas, halved crosswise
7. 1/2 teaspoon crushed red pepper
8. 1/2 cup torn mint leaves
9. Sea salt

Directions

1. In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.

Chicken Pot Pie Squares

Several months ago my mom and I saw these "chicken pot pie squares" at the farmer's market. My mom and I both love all things chicken soup-y, and have a history of hitting up the Moose Lodge for their great chicken noodles. Neither of us had ever heard of chicken pot pie squares before, so we bought them to give them a try.

Shea was skeptical of the recipe, thinking that we would not get enough flavor just using water with no bullion. I followed the recipe with only two additions (carrots and leaks), and it turned out to have that familiar taste of chicken soup that we all love. After it was all said and done, it turned out more like a chicken soup casserole rather than pot pie, but it tasted good so I would make it again!

Chicken Pot Pie Squares

Courtesy of Nature's Yoke

1. In a 3qt. kettle combine and cook until tender: 4 cups of water, 1 pound of boneless chicken chopped, 3 medium potatoes diced, 1 cup chopped celery, 1 cup chopped celery, 1 tsp minced onion, 1 teaspoon dried parsley, 2 teaspoons salt, and a dash of black pepper

2. When tender boil rapidly and add 1 teaspoon of olive pol and 12 ounces of pot pie squares.