Vegetarian Lasagna (for Tim of course!)

I'm a good wife (we'll I try) and since my husband has been eating mostly Vegetarian fare I figured I'd try to cook more things in that style.
ARE YOU KIDDING ME? HE'S SO PICKY NOW AND I JUST WANT TO GRILL A CHICKEN BREAST AND NOT SPEND $14.99 A POUND! HE CLAIMS HE'LL EAT MEAT THAT'S ORGANIC AND PERFECT AND FREERANGED BUT IT'S IMPOSSIBLE TO FIND. I COULD KILL YOU OMNIVORE'S DILEMMA (that's the book that started this whole mess) GOD!!!!
So I came up with this Lasagna that includes "Sausage Crumbles" but you know what, it was amazing, it's all we wanted to eat for three days (if it even lasted that long).

My Husband is a Vegetarian

 

Drunk Nectarines (with ice cream)

 

Warm Golden Beet Salad with Blue Cheese

1 large fresh beet (I used a golden beet but use any)
2 cups chopped bib lettuce
1 tomato chopped
Olive oil
Balsamic vinegar
Blue cheese, crumbled
Salt
Pepper
Garlic powder

Peel the beet and wash well. Chop into ½ inch pieces. Sauté in a small fry pan with a little olive oil over medium high heat. Add some salt and pepper and cook until they brown a little. Add ½ cup water and continue to cook until soft and the water has evaporated. Wash the lettuce and dry thoroughly (in a spinner or with paper towels). Chop or tear the lettuce into small pieces. Layer the lettuce then the tomato on a plate. In a bowl place about a tablespoon of vinegar and then whisk in a tablespoon of olive oil. Sprinkle the vinaigrette with salt, pepper and garlic powder, then add 2 tablespoons crumbled blue cheese, and whisk everything together. Pour the vinaigrette over the lettuce and tomato and then add the warm beet pieces. Yes, I said warm. You can serve the beets cold you can even substitute canned chopped beets, BUT the warmth really brings out the olive oil and blue cheese flavor.

Deviled Egg Salad

2 eggs
1 heaping tablespoon “light” or regular mayonnaise
1 teaspoon Dijon or brown mustard
Sriracha hot chili sauce
Salt
Pepper
Onion or garlic powder
Curry powder
Put the 2 eggs in a small saucepan full of water over high heat. Once the water comes to a boil turn off the heat and cover the pan for 10 minutes. Drain the hot water and add cold water to cool the eggs. When the eggs are cool enough to handle take them out of their shells and chop into small pieces. Put the egg, mayo and mustard in a bowl, sprinkle a small amount of the dry spices and about eight small dots of the hot sauce (more if you like, keep tasting and adjust all spices). Stir and serve on toasted bread OR instead of chopping up the egg, use all the ingredients to make regular deviled eggs.

Colorado is pretty great so far!

 

Dog Paddle!

 

Camp Fire Pizza

This was my first "pee outside because there's no bathroom" camping experience. Our friends at the Denver Center for the Performing Arts invited us to camp and then the next day we went white water rafting. It was a beautiful spot and our hosts stocked up on lots of great snacks.
This pizza was probably my favorite. What you do is cut up all different pizza toppings, much rooms, peppers, pepperoni, cheese and sauce, what ever you like. Then open up a half of a pita stuff it with toppings and seal the whole thing up in foil. Then, toss it on the fire for a few minutes. It was great camp grub. Thanks guys. I also got to shot my first hand gun at some tin cans.
 

Salsa ala Cheetarah

 
I served this hearty salsa at a party celebrating our friends Erin, Kat and Amber as they advanced in the World Competition of Trivia. Their team name was Cheetarah McNutt. This is basically my "sidewalk salsa" (see entry) with Black beans and Epazote and a little extra lime juice. Gather up all the usual suspects, canned diced tomatoes, peppers, onion, limes and also a can of black beans drained and rinsed as well as about 1/4 cup epazote leaves. Hold off on adding the tomatoes but combine everything else in a food processor and pulse a few times. I add the tomatoes at the end so it doesn't get too runny. That's it.

Tuna Salad (not plain but simple)

1 can all white tuna in water, drained
2 heaping tablespoons “light” mayonnaise
3 ribs celery, chopped
¼ cup onion, chopped (about ¼ of one onion)
Salt
Pepper
Onion or garlic powder
Curry powder
Cayenne pepper (optional)

Drain tuna, place in a bowl and break into small pieces with a fork. Add the finely chopped onion and celery and mix together. VERY IMPORTANT STEP: Mound the mayo in the center of the tuna mix, over the mayo sprinkle salt, pepper, onion or garlic power, curry powder and cayenne. Swirl the dry ingredients into the mayonnaise and then mix everything together. If you like you can add some chopped fresh cilantro or dill or chopped dill pickle or jalapeno peppers.

Peas and Carrots Pasta (with no peas and carrots)

1 orange bell pepper
1 cup asparagus (1 inch pieces)
½ onion, chopped
¼ cup chopped fresh basil
Whole Wheat spaghetti (broken into 2 inch pieces)
Parmesan Cheese

Over medium flame on your stovetop or broiler, blacken the skin of an orange pepper. Once the pepper is totally black place it in a brown paper bag and close the bag.

Seared Tuna with Arugula-Lime Pesto

2 Tuna steaks 4oz. each
1 ½-2 cups baby arugula
1 clove garlic
2 lime
1 teaspoon olive oil, more for tuna
salt and pepper

Using a food processor, blender or mortar and pestal grind up the garlic and juice of one lime. Add the arugula and pulse a few more times to grind it in, then slowly add one teaspoon of olive oil and pulse one or two more times. If you use a blender the “pesto” will be smoother and if you use the processor it will be chunkier.
Heat grill or grill pan (I use a grill pan). Rub tuna steaks with a little olive oil and sprinkle with salt and pepper. Squeeze half of the other lime over the tuna, don’t let them soak too long in the juice because it will start “cooking” them. On medium-high heat cook the tuna steaks about 3-4 minutes on each side. This depends on your comfort with their doneness, if you like them a bit rare inside cook less and if you like them opaque all the way through (medium well) then go about 6 minutes on each side. I’m kind of a medium gal when it comes to tuna. Serve the steaks with a wedge of lime and pesto divided between the two.

A&E at Unhinged

Abby and I had a blast doing our sketch show A&E at the Second City's Unhinged Series. No one was safe in this show, not our Mom's, Denise Richards, Barbie or Billie Jean King. Look for us to bring it back when I return from Denver.

Sultry Summer Pasta

olive oil
1 cup diced bell peppers (orange, green, red, yellow, whatever)
2-3 cloves of garlic, minced
4-6 ounces sliced mushrooms (about half of a package, more if you like)
¼ cup basil, cut in thin ribbons (about 10 leaves)
4 ounces grape tomatoes, cut in half (also about half of a package)

grated parmesan cheese
4-8 ounces Gemelli pasta (depending on how “veggie” you like this)

serves 2-3Prep all the vegetables and ingredients (this goes together very fast). Prepare a big pot of salted water for the pasta, put in on high heat with a lid. While the water is boiling start the vegetables. In a large skillet heat about 1 tablespoon olive oil. Saute the garlic for about a minute then add the pepper. Continue cooking until the peppers soften (about 3 minutes) then add the mushrooms. Keep stirring this because I like to leave the heat pretty strong and like of caramelize the veggies in this last stage. Add the pasta to the water when it’s ready. Drain the pasta and take the vegetables off the heat. Add the tomatoes and basil at the last minute to the pan, stir a few times then add the hot pasta to the pan. Serve this with grated parmesan cheese and an extra drizzle of olive oil if you like.

Rosemary Skewers

I had just a ton of Rosemary left over from a job I worked on at MK for Pizza. There were piles and piles of fresh herbs in the background of the commercial so I gladly took a bunch off their hands. But when I got home I realized, I don't really like rosemary, why did I take home so much rosemary, I'm always bitching when people put a lot of rosemary in some dish. But then I also realized, I have some chicken breasts and I could cut up the chicken and skewer it on the rosemary. Would it work? Would it taste to "rosemary-y"? Yes! And NO! It was awesome. My friend Cayner came over to help me move a cedar chest to my basement and we filled ourselves full of chicken skewers and a bottle of vine Verde wine from Trader Joe's ($3.99 and so good). All I did to make these beauties was strip most of the leaves from the rosemary stalks. Then I trimmed the ends on an angle, to make a sharp point like a needle. I threaded three or four pieces of chicken on each, sprinkled with salt and pepper and drizzled with a bit of olive oil. I cooked them on my grill pan for about 3 minutes on each side. Wow, I'm telling you this is good, right Cayner?

Honey Garlic Pork Tenderloin with Chipotle Potatoes with Sweet Onions

Sirens' Show=Critic's Choice!

Social Atom-Familiarity breeds comedy in the Sirens' 50-minute show of short improvised scenes: instead of building on characters or narratives, the ten-woman group explores permutations of a single human relationship suggested by an audience member. At the show I saw, to-be, current, and former sisters-in-law were presented in love triangles, as estranged siblings, and at family yard sales. The interpersonal theme suits the players' personable style: they invent names for one another during scenes, closely bookend the stage if they're not performing, and punctuate the evening with anecdotes from real life. Together for seven years now with few changes in personnel, the Sirens have a great time--and that positive energy really rubs off. " Through 6/30: Fri 10:30 PM, Playground Theater, 3209 N. Halsted, 773-509-6433, $8-$12. --Ryan Hubbard, Chicago Reader, Critic's Choice

Leftover Pork and Beans

Keep reading! I promise this isn’t some gross recipe for how to re-heat a can of pork and beans. THIS is a lesson on fridge raiding. As I looked in longingly wishing there was sugar-free fat free chocolate mousse, Cornell BBQ chicken, fresh tomato salsa, and sweet corn with herb butter, I found ½ roasted pork tenderloin, ½ bag of baby spinach (on it’s last leg), nub of parmesan, and wilting basil. All of these things would have been “past due by tomorrow” but today I had my chance to resurrect them. I would make something new out of leftovers! (Trumpets sound in my head as I think this; if my husband were here he would not hear the trumpets). What I came up with can also be made vegetarian by leaving out the pork (obviously) and substituting veggie broth or water for the chicken broth.

Stars of the Show (Leftovers)

½ pork tenderloin (already enjoyed on a roll as a sandwich)
½ bag baby spinach (already enjoyed as a salad and with scrambled egg whites)
very small block of Parmesan (about to be just the rind and perfect for soup or sauce)
10 or so basil leaves (already enjoyed on whole wheat pizzas)

The Pantry

4 ounces whole-wheat pasta (or any kind)
1-2 cloves garlic, sliced thin
1 can garbanzo beans, drained and rinsed
½ cup water
1 teaspoon “Better than Bouillon” (or combine these as ½ cup of broth)
olive oil
red pepper flakes

I will figure out a recipe to go with this picture!

Something so delicious your eyes will close!

Thai Chicken Thighs

Can you tell I bought a big pack of chicken thighs and I live alone right now? ...pause...

This can be made on it's own, but it uses up all the left over ingredients from the Coconut-Curry Mashed Sweet Potatoes and the French Chicken Thighs. Use up your food!!!! Don't be one of those people that throw away food from 6 months ago (mk). You waste your time, money and Tupperware! Get creative you lazy piece of s...wiss cheese!

Serves 2

1/2 onion, sliced
2 boneless/skinless chicken thighs
1/2 cup chicken broth (or water and 1 tsp. bouillon)
2/3 c. light coconut milk
1/4-1/2 tsp. red curry paste
1 1/2 c. frozen chopped spinach
1 medium sweet potato
1/4 c. cilantro, chopped

If you have a left over baked sweet potato use that, if not wash it and poke it a few times with a knife, then microwave on high for 5 minutes. Heat some cooking spray in a skillet with a lid or a large sauce pan with a lid. Sauté the onion for about a minute then push them to the sides of the pan; turn up the heat to medium high. When the pan is hot again add the chicken thighs. Generously sprinkle them with salt and pepper. Cook each until they are brown and crusty on both sides (about 3-4 minutes each side). Turn the heat down to medium low, add the broth and rub up all the nice chicken bits in the bottom of the pan. Add the curry paste (make sure and incorporate it all) and the coconut milk. When it begins to boil add the spinach, stir, cover and cook about 5 minutes. Add the Sweet potato and cilantro and cook for a few minutes uncovered to thicken the sauce. I eat this with a green salad with Trader Joe's Cilantro dressing, but you could also have it with some rice.

Coconut-Curry Mashed Sweet Potatoes and Sweet Chili Broccoli

My friend Meagan came over to my house the other night, to cook, drink, and bitch. Two gals in their thirties who want to have babies and new jobs getting super drunk, it was very productive and wonderful. We cooked food. We drank almost 3 bottles of wine. We learned a lot about each other, I think. I made two of my favorite side dishes and some fish we won't mention for too long because I screwed it up. But the side dishes did I mention those, two of my favorites. The mashed sweet potatoes I first served at Easter a few years ago, my husband came up with the idea and I took care of the recipe (he takes the credit, that's fine). And the broccoli, I’m obsessed with it these days; I eat it about 4 times a week. It satisfies all of my cravings, sweet, spicy and garlicky at the same time. And for WW crazies like me they are both low points but feel like cheating.

Coconut-Curry Mashed Sweet Potatoes
serves 4

3 medium sweet potatoes (about 5-6 inches)
1/3 cup light coconut milk
1/4 tsp. red curry paste
1/4 cup chopped fresh cilantro

Wash the potatoes, then poke them several times with a knife or fork. Microwave for 8-10 minutes on high. Let the potatoes cool then scoop out and discard the skins. Mash the potatoes with a fork, add the coconut milk and carefully blend the curry paste making sure it gets incorporated. This curry paste stuff is VERY SPICEY. You only need a little, start with just a touch and add more if you like, you want to mix it well so that it doesn’t bite you in the ass later. Add the cilantro and mix well. The potatoes will be lumpy but that's a good things, feel free to whip them or play around with how much coconut milk you use.

Sweet Chili Broccoli

2-3 cups broccoli, frozen or fresh
3 cloves garlic
3 tbsp. sweet chili sauce
1/2 - 1 tsp. spicy garlic chili sauce

Sauté the garlic with some olive oil until soft and golden over medium heat. Add the broccoli and stir fry for 5-8 minutes until for tender. If you want the broccoli softer or if you are using frozen add 1/4 cup of water or chicken broth to steam it and cover the pan. Before serving toss broccoli with the chili sauces, adjust them to your taste.

Healthy Pizza? Screw you!

It's true! I'm human, American, I love pizza. But I gave up a dairy for a while (I still don't eat too much) and boy does that make you miss pizza and going out for pizza. Have you heard of Mary Lou Henner? Remember sexy gal from Taxi? She now writes health books and other stuff based on her "body makeover", vegetarian, non-dairy life and raising non-dairy kids. I have a feeling she's kind of coo-koo but she's a TV and movie star so I have to believe she has something interesting to say, and besides famous people's books always have great pictures from their ugly high school years and that gives me hope. I picked up one of these books on the Borders sale rack (I'm cheap this is documented) and the 30 days before I turned 30 I decided to make a few "changes." I cut out dairy and caffeine. My doctor had recommended that I cut out dairy to help my allergies, was he crazy? Oh wait, he wasn't it worked. Despite that fact that so many people are lactose intolerant it's pretty freaking hard to find soy cheese available at your corner pizza place (in Chicago I order from Leona's, they offer soy cheese). So people like me have been forced to huddle in their kitchen with their pizza stones and eat "homemade pizza." This should sound appealing but I'm not going to blow smoke, it's not as good as take out. But I've come up with two that are respectable, one uses soy and the other very little regular cheese. Both used store bought pizza dough or crusts.

Crusts I have used:
Boboli (regular and whole wheat)–both are good, I prefer the whole wheat, it actually tastes fresher, for pizza crusts they’re a little pricey
Rhodes (freezer section)–good old fashioned white bread tasting, great for stromboli and calzones too, defrosting does take some pre-planning but you can have the dough in your fridge for a few days
Pillsbury (refrigerator section)–not my favorite but in a pinch it’s okay, it tastes like a stretched our biscuit
Trader Joes (refrigerator section)-I tried their “boboli-like” crusts as well as the pizza dough they sell in regular and whole wheat. I prefer the doughs, both are good but obviously the whole wheat is better for you. The crusts are fine and cheap, but drier than Boboli.

Spinach-Feta Pizza

1 1/2 c. frozen chopped spinach
1/2 large onion, thinly sliced (half moons)
3 cloves garlic, chopped
1/2 tsp. lemon zest (optional)
1/2 c. tomato sauce (optional)
10-15 kalamata olives, chopped
1/3 c. crumbled feta cheese
salt, pepper, red pepper flakes
Trader Joe's whole wheat pizza dough

Preheat oven and pizza stone (if you are using one) based on the dough/crust's directions. In a skillet cook the onions and garlic with a little cooking spray and a generous pinch of salt and pepper over medium heat until they turn golden brown and start to caramelize. Add the frozen spinach and lemon zest, cook until just heated through and any liquid has evaporated. Stretch the crust to about 18" round/oval shape. Sprinkle the heated pizza stone with corn meal and place the dough on it. Top the dough with tomato sauce if you like or olive oil. Spread the spinach mixture and sprinkle the chopped olives and feta evenly. Top everything with another dash of salt and pepper and red pepper flakes. Bake about 10-15 minutes (follow product directions).

Southwest Chicken Pizza

¾ c. Barbeque Sauce
2 c. cooked chicken, chopped
1 c. red pepper, diced
½ c. cooked or canned corn (optional)
½ red onion, diced
1/3 c. cilantro, chopped
1 ½ c. grated soy cheese (I like a blend of Mozzarella and Cheddar) or Asiago

Thin Crust Boboli Pizza Crust (I like Whole Wheat)

Preheat oven. Top the crust with chicken then bbq sauce, spread around to coat all the crust and chicken. Sprinkle on the cheese then the peppers, corn and onion. Bake for about 10 minutes. Sprinkle cilantro after cooking because it tends to dry out if it’s on top, or blend it with the sauce and chicken first.

French Chicken Thighs

This is in honor of every woman who somehow falls in love with a French guy. He might be short, hairy, have crazy teeth, smoke instead of breathe but if he’s the real deal, shipped from France, we’ll fall for him. When I was about 24 my friend Nico came to me to ask would I consider marrying his friend so that he could stay in the country. He showed me a picture and told me he was a chef (hello I love to cook!). I said, “I’d only consider it if he paid for my grad school.” Well he did consider it and I had to meet him. Luckily he was unbelievably gorgeous. But you see I knew I had a funny Irish American guy waiting out there for me… somewhere…whatever the French dude was broke and full of promises.
This recipe takes me back to that time because my friend Nico cooked a lot with wine and I never really had. I remember some Sherry being in our pantry for 19 years but I never remember anyone cooking with it.

Serves 2

2 boneless skinless chicken thighs
4 ounces mushrooms (sliced)
Onion (sliced)
1/3 cup dry red wine
1/3 cup water or broth
Olive oil
Salt
Pepper
Red pepper flakes

In a skillet heat about two teaspoons olive oil. Sauté the onions and mushroom over medium heat until they are getting soft but not too done. Move them to the edges of the pan, add the chicken thighs and sprinkle each generously with salt, pepper and red pepper flakes. Cook about 4 minutes on each side or until they are golden brown. Add the wine and let the alcohol cook off for a bout a minute. Cover the pan and reduce the heat to medium/low. Cook for another 4 minutes or so then remove the lid and add as much of the water or broth as you like (I used 1/3 cup because I like a little sauce but if you want it drier don’t use any). Serve with Rice or Risotto.

A note on chicken thighs for the other Weight Watcher Point whores like myself, I know they have more fat than chicken breast but the advantage is the intense flavor and the portion control. Some chicken breasts are a ½ pound or more each. Each chicken thigh is just about 4 ounces or less and 3-4 points. Just go for it you whimp.

SIRENS newest long form show SOCIAL ATOM

May 5th through June 30th. Fridays @ 1030pm
The Playground Theater, 3209 N. Halsted
Tickets $12, Reservation line 773 509 6433
www.sirensimprov.com
www.the-playground.com
A relationship comes in many forms and Sirens takes on ALL of them in their newest improvised long form. Social Atom explores an audience-suggested relationship to reveal the infinite permutations that one relationship can take in different lives and contexts. Professional and personal relationships collide, people meet in unlikely places, boundaries get crossed. Through fully-formed characters, some personal anecdotes from the cast, and Sirens’ usual quick wit, Social Atom reveals the normalcy and the absurdity of human social interaction.

Chicago Reader"This is comedy for the NPR set: smart, sexy, engaging, and very, very funny. "-Jennifer Vanasco read moreTime Out Chicago"[Sirens] had me laughing for weeks"-Novid Parsiread more

IMBB #24 - Date Night Tilapia with Sofrito and Black Bean Couscous and Mexican Slaw

This meal represents 3 important food elements to me: the crunchy (slaw), the salty (olives with the fish) and a vehicle for a sauce (the couscous with it's monster ability to absorb the amazing broth of the fish). The tilapia and slaw are two things I make a lot but the couscous is truly a new experiment that I created just for this. I am suddenly in lust with Sofrito so I had to incorporate that with some of my other favorite flavors and I chose couscous (you could sub brown or white rice) because it soaks up so well (like I said vehicle for sauce).
You can finish all these dishes in 30 minutes for sure. I did while pausing to take pictures. Here is the order I'd suggest: Chop everything first - the cabbage, cilantro and jalepeno for the slaw, extra cilantro for the couscous and the onion for the fish. That's all the major prep. Get out a large skillet, medium saucepan and a medium mixing bowl. Now you are ready to have a kick ass thirty minutes of cooking fun! Get the onions started for the fish, assemble the slaw and let it stand, finish the tilapia and make the couscous last. Wow, that was fun, even better than the time I made the game winning free throw against the West Middle School Warriors or the time I met Tommy Tune (I really did meet him). Good luck and enjoy!

Mexican Slaw

1/2 small green cabbage (shredded)
1/3 cup chopped cilantro
1 red or green jalepeno (seeds removed and finely diced)
juice of 1 lime
1 tbsp. vinegar (white, rice wine, balsamic, anything)
1 tsp. olive oil
1 tsp. sugar
1/8 tsp. salt (I like kosher or sea salt for this, this is a minimum, you may need more)
Dash garlic or onion powder
Dash pepper

Here's what you do: Wash and dry the cabbage (save the other half for a stir-fry). Shred it on the largest cutting edge of a box grater or just chop it into thin strips (not longer than two inches). Place the cabbage in a bowl, layer on the cilantro and jalepeno, sprinkle on ALL remaining ingredients. Toss and let it hang out for a bit either on the counter or in the fridge. Taste it and see if it needs more vinegar or sugar. I sometimes use ½ packet of Splenda instead of sugar and leave out the oil if I'm really trying to be good. This goes really well with Asian food too, you can sub 1 teaspoon sesame oil in and chopped peanuts or sesame seeds.

Date Night Tilapia

(this gets it's name from the fact that I often order a dish like this at a place my husband and I frequent on our "dates")

1 lb Tilapia (fresh or frozen fillets)
2-3 tbsp. sliced green olives with pimentos
1-2 tbsp. diced pickled jalapeno (or leave them as slices)
2 tbsp. capers
1 cup diced sweet onion (white or yellow is fine too)
2 cups chicken broth (or one 15 ounce can)
2 tbsp. olive oil
1-2 tsp. dried Mexican oregano
1/2 tsp. garlic powder
salt and pepper and paprika
lime wedges (garnish)

Okay, sauté the onions on medium in a large skillet with a lid (or use a big plate or platter if you don't have a lid) for a minute or two in 1 tbsp. of oil, add the oregano and garlic powder. Stir around, then add the capers, jalapenos and olives. Increase the heat to medium high, add broth and fish and cover. Cook for about 3-4 minutes (5-6 if the fish is frozen when you put it in) until the fish is white throughout. Serve with a sprinkle of paprika, drizzle of olive oil, dash of salt and lime juice. This is also great with some thinly sliced carrot or diced tomatoes. The real clincher is the Mexican oregano - if you can’t find it, email me and I’ll send you some. Seriously I will. You can substitute regular dried oregano but use a little less.

Sofrito and Black Bean Couscous

1 can black beans - 15 ounce (drained and rinsed)
3 tbsp. Sofrito (you can buy it frozen or find it in the ethnic food aisle)
1 c. water
1 tsp. chicken boullion (optional)
1 c. whole wheat couscous
salt to taste
3 tbsp. chopped cilantro (bit more if you like, I like)

In a sauce pan (with a lid) heat the olive oil on medium. Add the Sofrito and stir until it starts to get stickier but don't cook it too long just until the consistency changes a bit and the aroma releases. Add the black beans and stir around to marry the Sofrito flavors to the beans. If you like, add a teaspoon of boullion or soup base, incorporate it and add the water. Raise the heat to high and bring to a boil. Add the couscous, stir, cover and turn off the heat. Don't open the lid for 5 minutes. Fluff the couscous, add the cilantro and taste to see if it needs more salt (between the Sofrito and boullion it shouldn't need much).

Tagged with: IMBB24 + 30Minutes

Sofrito Shrimp

Sometimes I fall in love with an ingredient before I even try it. This is evident in my relationship with Sofrito. Sofrito is a "Latino" but I guess I'd call it Puerto Rican seasoning. It has peppers and onions and garlic and cilantro and other wonderful things in it. I found myself watching this woman on PBS, her name is Daisy, cooking EVERTHING with Sofrito. She made her own and had it in a jar. It was so beautiful, wet and sensual looking and everything she made with it was so sexy. I fell in love with Sofrito and I had never had it, used it or tasted it. If this sounds weird to you think about when someone describes a paradise of a place to you, a cabin in the woods or a hidden water fall or an island or mountain they explored, you may never go there but you fall in love with it, right? And how about those movie stars we all lust after, we don't know them but they look and sound so beautiful they must be perfect for us, they would make us happier than our our boring husbands or wives or parents. So I fell in love with Sofrito and I never really planned to make it or cook with it, just admire it from a distance.
But I was visiting this great little fruit and vegetable market in Andersonville, they had a lot of wondeful Latino ingredients that the "ethnic" food aisle in Dominick's doesn't carry, I got some hepazote (I'm not sure how to spell it), some beautiful crumbly farmer cheese and in the freezer I spotted this container of Sofrito. Holy cow, there it was, like seeing John Malkovich in a coffee shop. I had to go for it. I really did encounter John Malkovich in a coffee shop with my friend Megan and we stared at him for an uncomfortable amount of time and then I very elegantly went up to him and slipped him a flyer to our improv show. Possibly what I thought was the bravest thing I had ever done and now I think, wow, what a DORK I was (I was 31, god, embarrassing). My run in with the Sofrito went much better, I bought it, brought it home and looked at it longingly in my freezer for a while until I decided to defrost it and force myself to cook with it. I was sure I'd be dissapointed but this stuff is fragrent and wonderful and versatile. I created a shrimp dish with it and then for a 30 minute meal I'm working on came up with a Sofrito and Black Bean Whole Wheat Couscous. Look for a container of it and try it or make it yourself. You'll fall in love and it will be for real, not like in People magazine.

Sofrito Shrimp

6 tbsp. pre-made Sofrito
1/3 cup chicken broth or water
1/2 lb. tail on shrimp (raw or defrosted)
3-4 tbsp. sliced green olives
3-4 tbsp. chopped cilantro
olive oil
lemon wedge (optional)

In a skillet or large sauce pan heat 2 teaspoons olive oil (or use cooking spray if you like), add the sofrito and cook until bubbling and starting to thicken and get sticky. Add the broth, and shrimp (if raw cook until opaque, if defrosted heat through for about 30 seconds then remove from heat). Remove from heat, add the olives and cilantro. Serve over rice.