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Archive for September, 2011

by Sarah Steimer

Not only is it healthier, but roasted chickpeas even look a heck of a lot classier than bright orange cheese puffs.

  • 1 can chickpeas
  • olive oil
  • spices (I used Suku spice, which consists of red pepper, turmeric, cumin, coriander, fenugreek and garlic)

Rinse the chickpeas and let dry on a paper towel.

Serve your snacks in cocktail glasses (it'll look like you made more than you actually did).

Once ready, toss with olive oil and your choice of spices. Place in a tin or glass pan in a single layer. Bake at 425 for 45 minutes to an hour – just keep an eye on them so they do not burn but crisp well.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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by Caitlin Saniga

I imagine this would taste nice served with German sausage or pork and sauerkraut.

  • 2 pounds small Yukon gold baby potatoes, peeled
  • 3 teaspoons salt, divided
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 small white onion, finely chopped
  • 1 cup beef stock
  • 1 hard-boiled egg, cut into bits
  • 1/4 cup chopped fresh parsley

Place the potatoes in a large pot with enough water to cover by several inches. Cover and bring to a boil over high heat; add 2 tablespoons of the salt, and reduce to a gentle boil. Cook until the potatoes are tender when pierced with the tip of a knife, about 10 minutes.

While the potatoes cook, combine the vinegar, sugar and the remaining 2 teaspoons of salt in a small saucepan, and place over medium heat until the sugar is dissolved.

Drain the potatoes in a colander. Using a kitchen towel to protect your hands, slice the hot potatoes into 1/8-inch think rounds and place in a large bowl. Drizzle with the hot vinegar mixture, gently stirring until all the potatoes are coated. Set aside.

Cook the bacon in a large skillet over medium-low heat, stirring frequently, until browned and crispy. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Drain the excess fat from the skillet, and discard, leaving a thin coating on the bottom. Add the onions; cook until translucent but not browned, about 8 minutes.

Add the beef stock; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon, egg pieces and chopped parsley. Gently stir to combine, and serve immediately.

Makes 6 servings.

Recipe adapted from: The Martha Stewart Living Cookbook — The Original Classics

Photo: Caitlin Saniga

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by Sarah Steimer

Last bite of summer - and this was a big ol' bowl of sunny.

  • 1 medium zucchini, cut into 1/2-inch cubes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons dill (fresh is best, but I only had dried and all was well)
  • lemon zest, plus 1 tablespoon and 1 teaspoon of fresh lemon juice
  • salt and pepper, to taste

    Really great lunch - but not super filling, I'll admit.

Toss together the zucchini, cheese, oil, dill and lemon juice. Season with salt and pepper and garnish with lemon zest.

Makes four servings.

Recipe: Martha Stewart

Photo: Sarah Steimer

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by Sarah Steimer

I spent an entire (broke) summer a couple of years ago eating almost nothing but pasta with sauteed vegetables. A new combination of veggies or a different pasta is honestly all you need to convince yourself that you make more money now. Arugula = lap of luxury.

  • 4 cups corn (from about 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 2 ounces bacon – about 2-4 strips – chopped (preferably smoked)
  • 4 tablespoons unsalted butter
  • 1 red Thai chile, finely chopped (I used a dried chili)
  • 1 pound oricchiette or campanelle pasta, cooked until al dente
  • 3 scallions, white and pale-green parts only
  • 2 cups arugula

    Looooove youuuuu arugula and Martha Stewarttttt.

  • salt and pepper, to taste
  • shredded Parmesan cheese – for garnish

Puree 1 cup of the corn and the chicken stock in a blender.

Heat oil in a large skillet over medium heat. Cook bacon until crisp, add corn puree and remaining corn kernels, along with 2 tablespoons butter and chile. Season with salt and pepper. Cook until the corn is soft, about five minutes.

Toss in pasta, about 1 cup of the reserved cooking water and remaining 2 tablespoons of butter. Cook until sauce is creamy, about three minutes. Toss with arugula and scallions, then garnish with cheese.

Serves about six.

Recipe: Martha Stewart

Photos: Sarah Steimer

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by Caitlin Saniga

I made cornbread muffins from a box, and I crumbled my muffin right over the soup.

  • 1 46-ounce can vegetable juice (V-8 works.)
  • 1 28-ounce can crushed tomatoes
  • 3/4 cup red wine (I used a mini-bottle of Sutter Home cab.)
  • 1 yellow onion, chopped finely
  • 3 cloves garlic, minced
  • 3 teaspoons dried parsley
  • 1 medium zucchini, cut into 1/4-inch half-moons
  • 1 medium yellow squash, cut into 1/4-inch half-moons
  • 2 cups baby carrots, cut into 1/2-inch chunks
  • 2 stalks celery, cut into 1/2-inch chunks
  • 1 1/2 cups frozen green bean pieces
  • 1 cup frozen peas
  • juice from half a lemon
  • salt and pepper, to taste

In a large soup pot over medium heat, combine the vegetable juice, tomatoes, wine, onion, garlic and parsley. Bring to a rolling boil and let cook for 5 minutes before reducing heat to low. Add the zucchini, yellow squash, carrots and celery, and let simmer a half-hour, stirring every now and then. Add the green beans, and let simmer for 15 minutes. Add the peas, and let simmer for 20 to 25 minutes. Season soup with lemon juice, salt and pepper. If the vegetables are cooked to your desired doneness, it’s ready to serve. (If not, just keep an eye on it at low heat, tasting now and then.

Note: This is a meatless dish, but I added about a teaspoon of chicken bouillon to mine in place of some of the salt.

Makes 10-12 servings.

Recipe: Caitlin Saniga

Photo: Caitlin Saniga

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by Caitlin Saniga

    As always, fresh dill is best. But if you don't have it, you can sub in 2 teaspoons of dried dill.

As always, fresh dill is best. But if you don't have it, you can sub in 2 teaspoons of dried dill.

  • 2 pounds new potatoes, halved
  • 1 lemon, thinly sliced
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 2 tablespoons coarsely chopped fresh dill

Heat oven to 450 degrees. On a rimmed baking sheet, toss the potatoes and lemon with the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.

Recipe adapted from: Real Simple

Photo: Caitlin Saniga

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by Sarah Steimer

I'm obsessed with the recipe for this galette crust - it's flakey and perfectly golden.

  • this fabulous galette crust recipe
  • one medium zucchini, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1/2 red or sweet onion, sliced
  • 1/2 cup gouda, shredded
  • olive oil
  • 2 tablespoons chopped chives
  • salt and pepper to taste
  • 1 egg, whisked

Toss the zucchini, tomatoes, onion and chives with the olive oil, salt and pepper.

Roll the dough out to about a 1/4-inch thickness, then place immediately on a cookie sheet. Sprinkle a little of the cheese onto the dough to begin with, then layer the zucchini and onion, adding the tomatoes throughout. Make sure you leave about two to three inches at the edges to fold over. Sprinkle the vegetables with the cheese then fold the crust over.

Brush the crust with the whisked egg – this ensures the crust becomes golden when baked.

Bake at 400 degrees for about 30-45 minutes, or until the crust is golden and the vegetables have crisped.

Serves about four to five.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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