couscous tabbouleh

August 5, 2013
somethin' on the side, the underwear diet
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6 servings of cooked couscous
1 pint cherry tomatoes, halved
1 small hothouse cucumber, deseeded and chopped
3 scallions, thinly sliced
1 small bunch parsley, roughly chopped
1 small bunch dill, roughly chopped
1 small bunch mint, roughly chopped (I didn’t have any on hand but think it would complete the dish)
juice and zest of 1 lemon
1/3 cup extra-virgin olive oil
kosher salt and pepper

1. Cook 6 servings of couscous (I used whole wheat) according to the package’s directions.
2. Combine the couscous with the rest of the ingredients.
3. Season with salt and pepper, to taste.

This paired wonderfully with baked salmon topped with cucumber yogurt sauce:

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scrambled eggs on toast

August 4, 2013
the main event, the underwear diet
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More of an idea than an actual recipe:
baguette (I used whole wheat)
olive oil
kosher salt and pepper
butter
eggs
tomato
avocado
hot sauce

1. Brush sliced baguette with olive oil and season with salt and pepper. Toast in a 400 degree F oven until lightly browned.
2. Meanwhile, heat butter in a pan over low heat and add the eggs. Season with salt and pepper and cook, stirring constantly, until cooked through but still wet.
3. Season tomatoes with salt and pepper and place on top of the baguette.
4. Top tomatoes with scrambled eggs and garnish with avocado slices and hot sauce (optional).

Notes: use sliced tomatoes (not quartered cherry tomatoes), consider different cut of bread. This was ridiculously difficult to eat, but so so delicious.

red pepper sauce

July 30, 2013
condiments, somethin' on the side
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1 1/2 tbsp olive oil
3 medium to large red bell peppers, medium rough dice
1 medium onion, medium rough dice
kosher salt and black pepper
2 large cloves garlic, minced

1. Heat olive oil in a pan over medium-high heat.
2. Once oil is hot, add the bell peppers and onion. Season with salt and pepper and cook for about 5 minutes, stirring frequently enough to avoid browning.
3. Add the garlic to the pan and cook for another minute.
4. Cover the vegetables with water. Bring to a boil and then simmer until 2/3 of the water evaporates.
5. With an immersion blender, puree until smooth.
6. Adjust seasoning and serve with roasted eggplant rollatini.

The sauce packs a surprising amount of flavor for such few ingredients. For this reason, as well as the smooth, luscious texture, it would serve as an excellent red pepper soup. Serve hot or chilled, and garnish with fresh herbs and heavy cream, or extra-virgin olive oil.

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roasted eggplant rollatini

July 28, 2013
the main event, the underwear diet
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3 Tbsp olive oil
1 eggplant, sliced 1/4 inch thick lengthwise
kosher salt and black pepper
1 15-oz container part-skim ricotta cheese
1 10-oz box frozen chopped spinach, thawed and drained well
zest of 1 lemon

1. Preheat the oven to 425 degrees F.
2. Evenly coat a baking sheet with half of the olive oil.
3. Lay the eggplant slices on the baking sheet and drizzle with the remaining oil.
4. Season with salt and pepper and roast for 15-20 minutes, or until tender and the slices can easily be rolled.
5. While the eggplant is roasting, make the filling: combine the spinach with the ricotta cheese. Add the lemon zest and season with salt and pepper.
6. To assemble, place a tablespoon of the filling at the thicker end of the cooked slice of eggplant. Roll the eggplant and plate, seam side down.
7. Serve with red pepper sauce (recipe to follow).

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cream cheese coffee cake

July 22, 2013
yup. i bake now.
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1 8-oz. package cream cheese, softened
1 cup sugar
1/2 cup (1 stick) butter
1 3/4 cup flour
2 eggs
1/4 cup milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1/2 cup preserves of your choice
Powdered sugar, for garnish

1. In large mixer bowl beat cream cheese, sugar, and margarine or butter with electric mixer on medium speed until fluffy.
2. Add half the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt; beat for about 2 minutes or until well blended.
3. Beat in the remaining flour on low speed until well mixed.
4. Spread evenly in a greased and lightly floured 13x9x2″ pan.
5. Spoon preserves in 8-10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect.
6. Bake in 350 degree oven for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. (or until you see the sides start to pull away from the pan).
7. Cool on a wire rack.
8. Before serving, sift powdered sugar on top.
9. Cut into squares and serve warm (ideally) or at room temperature.

Tip from my mother: DON’T FORGET THE MILK!!!

#1, in a large pan, with raspberry preserves:
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#2, half batch, in 4 mini loaf pans, with strawberry rhubarb preserves:

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