Poco-Cocoa

Things & Stuff

  • Pasta with Easy Summer Sauce

    Last night I made this quick dish before we headed out to Blues on the Green, a free outdoor concert that is provided once a week. The concert was great (Marcia Ball was performing), but the pasta was even better.

    It’s such an easy dinner, and with the summer heat, I was glad that the sauce didn’t need to be cooked. The original recipe called for olives (I’m still iffy about them) and blanched green beans, which I opted to leave out. Today we ate the leftovers cold, as a salad, and it was still fabulous.

    Pasta with Easy Summer Sauce

    • 1 pint cherry or grape tomatoes, quartered
    • 1/4 cup minced fresh parsley
    • 2 tablespoons minced fresh basil
    • 1/2 cup minced red onions
    • 1 garlic clove, minced
    • 1/4 cup extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 teaspoons balsamic vinegar
    • 8 ounces bowtie pasta
    • 1/2 cup crumbled feta cheese

    Bring a large covered pot of salted water to a boil.

    Meanwhile, combine the tomatoes, parsley, basil, red onions, garlic, olive oil, salt, pepper, and vinegar in a large bowl.

    When the water boils, stir in the pasta, and cook for 8 to 10 minutes, or until al dente. Drain well.

    Add the pasta to the bowl with the seasoned tomatoes. Stir in the feta cheese and gently toss everything together. Serve hot or at room temperature.

    Makes 4 servings.

    Source: Adapted from Moosewood Restaurant New Classics.

    June 23, 2005
    Recipes
  • Bruschetta with Chickpea Salad

    As I mentioned a few days ago, I bought Fresh Food Fast by Peter Berley, a wonderful vegetarian cookbook. I love how the book is set up; it’s divided by seasons, then into individual menus. It’s so useful to me, because I’m always fretting about what to serve with what.

    Last night I tried his chickpea salad, and it was fantastic. It was so simple and fresh, and would make a perfect picnic or lunch dish. I actually strayed from the menu and served it with bruschetta, just because that’s what I felt like eating. For the bruschetta, I just sliced up some baguette and topped it with diced tomatoes, chopped basil, a grinding of black pepper, and some fresh Parmesan cheese, then baked it in a 400° oven for about 10 minutes or until the cheese was melted and the bread was crunchy. This made for a light and tasty summer dinner.

    Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

    • 1 large or 2 medium shallots, thinly sliced
    • 3 tablespoons red wine vinegar
    • 1 garlic clove, minced
    • 1/4 teaspoon coarse sea salt or kosher salt, plus more to taste
    • 2 (15-ounce) cans chickpeas, drained
    • 1 large carrot, peeled and coarsely grated
    • 1/2 cup flat-leaf parsley leaves, chopped
    • 1/3 cup extra-virgin olive oil
    • Freshly milled black pepper

    In a large bowl, combine the shallots, vinegar, garlic, and salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.

    In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.

    Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper. Serve immediately.

    Makes 4 servings.

    Source: Fresh Food Fast by Peter Berley.

    June 22, 2005
    Recipes
  • Cantaloupe tonight

    Let me just preface this post by saying that I love cantaloupe.

    It’s definitely my favorite fruit. I’m not a big fruit-eater; I’ll eat the occasional banana drizzled with chocolate syrup, a grape or two, maybe a slice of apple smeared with peanut butter. It’s just that fruit is so…juicy. If I’m not thirsty, I don’t want it. Except for cantaloupe.

    Every time I buy one, I bring it home, and cut it open with every intention of cubing it and putting it away in the fridge for midweek snacks. It never happens that way, though. I end up eating half of the melon as I’m cutting it up. The other half is usually gone within a day.

    Last week I bought a cantaloupe, and miraculously forgot about it on the bottom shelf of the refrigerator. Yesterday I excitedly cut it open, only to find that the flesh was hard and crunchy. Yuck! It’s time for cantaloupes to be ripe and sweet, soft and juicy. I knew if I put it in the fridge it would just sit there until it got moldy, so I decided to make it into sorbet.

    I don’t know where I found this recipe…it’s possible it came from the Cooking Light bulletin boards, but I’m not sure. I didn’t use my ice cream maker, either. I just popped it in the freezer and scraped it with a fork when it was hard. It’s so yummy and sweet, so easy and refreshing, and so, so cantaloupe-y.

    Cantaloupe Sorbet

    • 1/2 cup sugar
    • 1/2 cup water
    • 1 large cantaloupe, seeds removed, cut into cubes

    Heat sugar and water in a saucepan over medium-high heat until boiling; simmer until sugar is completely dissolved. Cool mixture in refrigerator until completely chilled.

    Puree cantaloupe chunks (in batches, if necessary) in a food processor until smooth. Transfer to a large bowl. Whisk in sugar syrup. Freeze in ice cream maker according to manufacturer’s directions. Alternatively, place mixture in a freezer-proof container and freeze until solid. Scrape mixture with a fork to form crystals.

    Makes about 3 cups sorbet.

    June 21, 2005
    Recipes
  • Book Meme

    Pearl was kind enough to tag me for a book meme. As you all know, I’m pretty new to the blog world, and am unfamiliar with all the blog stuff there is out there. I’m learning, slowly. So for those of you who are learning like me, a meme is “an idea that is shared and passed from blog to blog, like a question posted in one blog and answered in many other blogs.” (from iamPARIAH)

    When I first saw the word meme, I thought it referred to someone saying, Me! Me! since it’s a chance to answer questions about yourself. Like I said, I’m learning.

    So without further ado:

    How many books have you owned in your lifetime?
    Jeez. This is a hard one, since I started collecting books as soon as I learned to read. At the moment I probably have around 150 to 200 books, but I recently gave away about 50. I was always in some book club or another when I was younger, and my favorite thing to do with gift money is to buy books. I would guess I’ve owned throughout my life – a lot.

    What was the last book(s) you bought?
    I just went to Half Price Books on Saturday and bought two lovely books to add to my collection. Both are about food: The Language of Baklava by Diana Abu-Jaber and Fresh Food Fast by Peter Berley. One food memoir, and one vegetarian cookbook. Recently I’ve been devouring food writing, including online. I’m spending way too much time on other people’s blogs.

    What was the last book you read?
    Well, I tend to read two or three books at a time, flipping back and forth depending on what sounds interesting at that moment. I just finished The Language of Baklava by Diana Abu-Jaber and Garlic and Sapphires by Ruth Reichl. I’m halfway through The Tummy Trilogy by Calvin Trillin, and I’ve just started Cooking for Mr. Latte by Amanda Hesser and Best Food Writing 2001, edited by Holly Hughes. And I’m also reading Good Poems, selected by Garrison Keillor. Did I mention I like to read?

    Name five books that mean a lot to you.
    1. The Earth’s Children series by Jean Auel. I know, it’s actually five books, but it’s my blog and I say it counts as one. I started reading these when I was in high school, and I go back to them often. The story of Ayla and how she goes through life as a strong and independent woman always inspires me. The writing is so detailed, I actually feel like I’m there, hunting mammoth or riding a wild horse across the plains. I treat these books as history; I’ll say things like, “Well, Ayla uses willow bark tea to decrease pain,” and “What would Ayla do?” 🙂

    2. Listen to the Warm by Rod McKuen. I found this book at the library one day while I was wandering through the aisles. I then found it for sale at a library book sale for $1.00. It was probably the best dollar I’ve ever spent. This book opened my eyes to a different kind of poetry, one that wasn’t flowery or set in medieval times, that was easy to read and so real and nonchalant. I love, love, love these poems. Here’s an example of the simplicity of his writing:

    Tomorrow I’ll buy you presents.
    Pomegranates and breadsticks,
    Tickets round the room and back
    And red red roses like everybody buys everybody.
    Everybody’s got a diamond ring
    And Sunday shoes.
    Neckties and petticoats,
    Pistols and tennis balls.
    What pleases you?
    I’d hock my watch to buy you Greece
    Or sell my car to bring you rickshaws from Rangoon.

    Aaaah. Simple. Perfect.

    3. Crescent by Diana Abu-Jaber. This woman is my favorite writer. Her words are like chocolate’smooth and full and delicious. She describes things so lusciously. An example:

    Then she rides her bike home from work, following the narrow swath of her light through the dense, sugary darkness, the crosshatching of headlights everywhere, and fingers of palm leaves arched over the sidewalk, some moss-soft or stiff as straw and serrated. Edges and holes seem to open up in front of her and shapes loom out of the shadows, aqueous and mutable as fish beneath the water.

    I love this book. It’s so beautifully written, sometimes I feel like I don’t even care about the story. I just want to hear the words.

    4. Your Money or Your Life by Joe Dominguez and Vicki Robin. This book totally made me value myself and my time more than the income that I bring in. It made me realize that working in a job you hate until the day you die isn’t the only option, and that buying into the American dream, spending on homes and cars and clothing and material goods is just one path you can follow. I got interested in the simplicity movement after reading this book, and though I can’t say I live simply, I definitely live simpler than before.

    5. Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey. I don’t know where I got this book. Some book sale, probably. I haven’t even read all of it, since the second half of the book is outdated vegetarian nutrition information. But I fell in love with the possibility of becoming a Laurel; someone who loved to be in the kitchen, who cooked simple, healthy foods, who poured love into every dish she made. This wasn’t the book that pushed me toward vegetarianism, though – that was Mad Cowboy by Howard Lyman. And yes, I’m squeezing two books into this slot. Mad Cowboy is easy to read, easy to understand, and full of simple facts about meat, what’s in it, what it does in your body, and what it does to the environment. And although I have been eating meat lately, I still remember the information in this book, and find myself itching to go back to being veg.

    So there you have it, my book world. It’s a large and food-driven world. And I haven’t even started to describe my cookbooks yet.

    Note: Technically, I’m supposed to tag five other bloggers with the same questions I’ve answered here. Unfortunately, I don’t know five other bloggers that haven’t already answered these questions. Feel free to comment with your own book recommendations.

    June 20, 2005
    Random Thoughts
  • It’s pasta! (Again)

    We eat a lot of pasta. Mainly because I love it so much, but also because it’s cheap and versatile. I remember the first pasta dish I ever made was tossed with sauteed zucchini and garlic, and topped with Parmesan cheese. My dad tasted it and said, “Where’s the sauce?”

    I’ve come a long way since then, but I still love tossing pasta with sauteed veggies and garlic. This recipe was pretty good. I’m not an eggplant enthusiast; I like it, but it’s not my favorite thing, if that makes sense. So was this dish good? Yes! Will I make it again? Probably not. Am I still going to share it with you? Of course!

    Summer Market Pasta

    • 1 small eggplant, peeled and cubed
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 medium yellow summer squash, diced
    • 1 large tomato, seeded and diced
    • 2 tablespoons minced parsley
    • 8 ounces spaghetti (plain or whole wheat)
    • 1 ounce Parmesan cheese
    • Salt and freshly ground black pepper, to taste

    Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute eggplant until just tender; set aside.

    In same pan, heat remaining 1 tablespoon oil; add the onion, garlic, bell pepper, and squash. Saute until vegetables are soft, about 10 minutes. Add the tomato, eggplant, and 3 tablespoons water; cook 5 minutes longer until vegetables are nicely stewed and soft. Remove from heat and stir in parsley, salt, and pepper.

    Cook pasta according to package directions. Drain; immediately toss with vegetables. Transfer to bowls; top with additional ground pepper. Shave Parmesan over pasta with a vegetable peeler; serve.

    Makes 4 servings.

    Adapted from Organic Style magazine.

    June 18, 2005
    Recipes
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