Experiencing Okra

Okra is a real Southern vegetable and true to my Texas roots, I’ve always been a sucker for it. Fried, pickled, stewed, pretty much anyway it’s made, I’m eager to explore. Yet, in all my explorations, I have never attempted to cook it myself. Like so many things in life, true appreciation comes from experience. So into the kitchen I went, ready to cook.

Of course, cooking okra is not for the meek. Scratch that. Cooking it is easy, it’s the preparation that’s unsettling. Nothing can prepare you for the slimy aftermath left by a pound of sliced okra. It is unseemly. Consequently, okra does not beget many superlatives in its raw form. Fortunately, a big pot of stewed okra and tomatoes is far more charming. Nothing is as enticing as the aroma of okra, onions and tomatoes simmering away on the stovetop. The resulting dish is wonderfully complex and savory with a slow burn that you'll want to experience for yourself.

Stewed Okra and Tomatoes, Adapted from Martha Stewart's Stewed Okra and Tomatoes

Ingredients

2 tbsp olive oil

1 large onion, sliced into half-moons

4 cloves of garlic, minced

2 lbs of tomatoes, roughly chopped

1 lb of okra, stems removed and sliced into 1/4 inch rounds

1/8 tsp cayenne pepper

1 1/2 tsp of kosher salt

1/2 tsp of freshly cracked pepper

Method

Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is tender, approximately 10 minutes. Add the tomatoes and cook until they begin to release some of their liquid. This will take about 2 minutes. Season with kosher salt, freshly cracked pepper and cayenne pepper. Reduce heat to medium-low and partially cover the pot so that the mixture simmers gently. Cook for an hour and a half or until the okra is tender.

Bright Green Stalks

Bunches of bright green asparagus signal the start of springtime. Marry these fresh, tender stalks with a delicate blend of lemon juice, balsamic vinegar, garlic, dried basil and chopped tomatoes for a simple side that is sure to delight.

Sauteed Asparagus with Marinated Tomatoes

2 Tbsp olive oil

2 lbs asparagus, rinsed and tough ends removed

For the Marinated Tomatoes:

1 tomato, roughly chopped

juice of half a lemon (about 1/4 cup)

2 tsp balsamic vinegar

1 tsp minced garlic

1/4 tsp dried basil

salt and freshly ground pepper (to taste)

Method:

In a large skillet, heat the olive oil over medium heat. While the pan heats up, toss the chopped tomatoes with the lemon juice, balsamic vinegar, garlic and dried basil. Lightly season with salt and freshly ground pepper and set aside. Once the pan is hot, add the asparagus and season with salt and freshly ground pepper. Sauté the asparagus until tender, approximately 10-12 minutes. Just before serving, toss the marinated tomatoes with the asparagus until the tomatoes warm up, approximately 1 minute. Finish with more freshly squeezed lemon juice, if desired.

Oven-Roasted Deliciousness

The smell of red peppers roasting in my oven is absolutely heavenly. With their smoky, sweet aroma and black charred skins, roasted red peppers are an easy and delicious staple to keep around the house. If you have never made them before, I would encourage or rather implore you to do so. It's easy and most importantly--fast. I know I'll be making them all-summer long. They add color and flavor to just about any dish, be it pasta, salads, even the most humble sandwich. Drizzle them with olive oil and store in an airtight container for up to a week.

Roasted Red Peppers

Ingredients

2 Red Bell Peppers

Preheat the broiler on high. Clean the peppers with water and pat dry with a paper towel. Place the peppers on a baking sheet lined with foil. Broil the peppers for 15-20 minutes, turning every 2-3 minutes until they are black and blistered all over. Place the peppers in a bowl and cover with a lid or plastic wrap for 15 minutes. This will loosen the skin, making it easy to remove later. Peel the charred skin off of the peppers, remove the seeds and slice into strips. Drizzle with olive oil and store in an airtight container for up to a week.

Breakfast for Dinner: Vegetable Omelettes

Breakfast for dinner is one of those brilliant little feats that makes my world go 'round. Who can resist a short stack of pancakes or eggs with crispy bacon at such an inappropriate hour? Not this girl. I go for fluffy omelettes loaded with veggies and golden brown home fries on the side. So throw on your pajamas and grab your favorite coffee mug, because breakfast is served.

Vegetable Omelettes

2-3 tbsp Olive Oil (You want just enough to evenly coat the pan)

2 Large Eggs, beaten

A splash of milk

1/8 tsp Salt

1/4 tsp Freshly Cracked Pepper

2 slices of Swiss Cheese

A Handful of Spinach (very scientific, I know)

1/3 Cup Sauteed Mushrooms

3 Grape Tomatoes, thinly sliced

A Quick Tip: Omelettes take very little time to cook. For that reason, it is important to have all your ingredients in place and ready. This will make your cooking process more smooth and efficient.

In a 10 inch skillet, heat the olive oil over high heat. You want the oil very hot, but not smoking. If by chance this happens, briefly turn off the heat and remove the skillet. Once the skillet cools down, return it to the stovetop. While the oil heats, crack the eggs in a bowl, add the milk, season with salt and pepper and whisk vigorously. Once the pan is ready, pour the eggs into the pan. You should hear a nice crackling sound. That's exactly what you want. Immediately cover the eggs with a lid or plate for approximately 1 minute. Remove the lid and take a quick look. You want the eggs to be slightly puffed and a little runny on top. Now it's time to flip the omelette. My dad has a technique which I have dubbed the "Lift and Flip" method. Lift the skillet with one hand and place the spatula under the eggs with the other and flip. Lower the heat to medium-high. While the other side is browning, arrange two slices of swiss cheese, the spinach, mushrooms and tomatoes on one side of the omelette. Slide your spatula underneath the omelette and fold it in half. To create a seal, press down on the omelette with the spatula. This will keep all of the veggies inside and make your omelette more compact. Remove the omelette from the heat and enjoy. Serves 1.

Breakfast for Dinner: Home Fries

Breakfast for dinner is one of those brilliant little feats that makes my world go 'round. Who can resist a short stack of pancakes or eggs with crispy bacon at such an inappropriate hour? Not this girl. I go for fluffy omelettes loaded with veggies and golden brown home fries on the side. So throw on your pajamas and grab your favorite coffee mug, because breakfast is served.

Home Fries

Ingredients

3 tbsp Olive Oil

1 1/2 lbs Red A Potatoes, halved or quartered. (Try to keep them roughly the same size)

2 Garlic Cloves, minced

1 tbsp Fines Herbes

1/4 tsp Dried Whole Rosemary Leaf (You can also use fresh rosemary as well)

In a 12 inch skillet, heat 2 tbsp olive oil over medium heat. Add the garlic, fines herbes & rosemary, cooking until fragrant. Adjust the heat to medium high, add the potatoes and drizzle them with the remaining tablespoon of olive oil. This will coat the potatoes and prevent sticking. Season with salt and freshly cracked pepper. Turn the potatoes sparingly. This will help maintain a crisp golden crust and ensure even browning. Pan fry the potatoes for approximately 45 minutes-1 hour or until they are fork tender and golden brown. Once you can easily insert a fork into the potatoes, they are fully cooked. If not serving immediately, cover and place the potatoes in an oven safe dish at 200℉ until ready to serve. Serves 4.

The Most Delicious Onion

For as long as I can remember, I have always hated onions. I shouldn't say hate, rather strongly dislike--hate is such an ugly word. The truth of the matter is that the onion and I have a colored past. As much as I rely on them for cooking, I can almost never bring myself to eat one. That is until I met the shallot. Maybe it's their flavor, perhaps it's the slightly snooty name, whatever it is I just can't get enough of this little onion. Its sweet, mild flavor adapts to a variety of dishes and I especially love them caramelized atop a bed of sauteed zucchini with lots of freshly cracked pepper.

Sauteed Zucchini with Caramelized Shallots

2 tbsp Olive Oil

3 Zucchini Squash, trimmed and sliced 1/2 inch thick

2 Garlic Cloves, minced

1 tbsp Fresh Thyme, minced

1 tsp of salt, divided

1 tsp Freshly Cracked Pepper, divided

Heat olive oil in a 12 inch skillet over medium heat. Add the garlic, thyme, 1/2 tsp salt and 1/2 tsp of pepper. Heat until fragrant. Add the zucchini and season with the remaining salt and pepper. Saute the zucchini until soft, stirring occasionally. Remove from heat. Serves 3.

Caramelized Shallots

2 tbsp olive oil

4 shallots, thinly sliced

1 tsp granulated sugar

In a 10 inch skillet, heat olive oil over high heat. Add the shallots and cook until browned around the edges. This will take 5-10 minutes. Lower the heat to medium, sprinkle the shallots with sugar and stir. Cook the shallots for an additional 30 minutes until completely browned. Remove from heat. Serve atop a bed of sauteed zucchini.

A Quick Fix

Here's a fantastic side that takes no time at all. Blanched Green Beans with Sauteed Mushrooms. I used to sautee my green beans in olive oil, which took forever. So long in fact that by the time I was ready to eat them, they weren't exactly green anymore. Well, I had had it with my not-so-green beans and so I made a minor tweak, opting to blanch them instead. Blanching is a technique where you flash cook or parboil the vegetables in boiling water until they are just crisp tender. This allows the vegetables to retain all their vitamins and keep their beautiful color. Blanching only takes a few minutes and once the vegetables finish cooking, simply place them in an ice bath to keep them crisp.

Naturally, green beans by themselves are not awe-inspiring. Enter the mushrooms. Mushrooms make a brilliant addition and when paired with the crispness of the green beans, the results are simple and satisfying. Toss in a little minced garlic, a splash of white wine & freshly chopped thyme and you'll have a delicious quick fix for you and yours.

Blanched Green Beans with Sauteed Mushrooms

Ingredients

2 1/2 - 3 cups of green beans, washed and trimmed

1 tsp kosher salt

2 tbsp Olive Oil

2 packages of button mushrooms, cleaned with a damp cloth

2 cloves of garlic, minced

1 tbsp freshly chopped thyme

A splash of white wine

Salt and Freshly Ground Pepper (to taste)

Bring a large pot of water to a rolling boil. Add the salt and green beans. Depending on the size of your pot, you may want to add the green beans in batches. Blanch the green beans for 2 minutes. They will be bright green. Using a skimmer, remove the green beans from the pot and place them in a bowl of ice water. Add the remaining green beans, blanch and place them in the ice bath. Drain the green beans.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, thyme, white wine and season with salt and pepper. Stir ocassionally and sautee until nicely browned. Return the green beans to the pot and warm over low heat. Stir in the mushrooms, give it one final taste and season with salt and pepper if needed. Serves 4.

A little bit of Greenery

As I was scrolling through my recipe box this morning, I experienced a minor freakout. I realized that I had not posted one recipe with vegetables. Not one! Much to my dismay, I found a long list of sweets, chocolate and more carbohydrates than you can shake a stick at. Don't get me wrong, I love the occasional sweet treat, but I was highly displeased at the lack of greenery. So without further delay, let's talk spinach. I am completely enamored with this little leafy green. Packed with vitamins and minerals, it has countless health benefits and it's a cinch to prepare. You can dress up it up virtually anyway you like and chances are it will be fantastic. I cook spinach all the time and it's one of the easiest vegetables to prepare. I wilt the spinach, which allows it to cook down quickly, while retaining all of it's beautiful green color. All it takes is a few simple ingredients. I start with a drizzling of olive oil, a few splashes of balsamic vinegar, garlic and red chile flakes and in no time at all you have the perfect dish. Do something good for yourself. Popeye will be impressed.

Wilted Spinach with Balsamic Vinegar, Garlic and Red Chile Flakes

Ingredients

2 tbsp olive oil

1 large box of pre-washed spinach

2 cloves of garlic, minced

1/4 tsp red chile flakes

4 capfuls of Balsamic Vinegar

1/2 tsp Salt (or to taste)

1 tsp Freshly Ground Pepper (or to taste)

1 tbsp lemon juice

In a large stockpot, heat the olive oil and balsamic vinegar over medium heat. Add the garlic and red chile flakes, cooking until fragrant. Add the spinach and adjust the heat to medium-high. Sprinkle the spinach with salt and freshly ground pepper, stirring occasionally until the spinach wilts and is bright green--approximately 5-10 minutes. Drizzle with lemon juice. Serves 4.

That's Amore

When I moved to New York last September, I moved into a small Midtown apartment with three roommates, all of whom were perfect strangers to me. Needless to say, I was a bit nervous. On top of that, we would all be sharing one bedroom. Now, I would not typically characterize myself as a praying woman, but once I heard that, I figured I'd better give it a shot. Much to my chagrin, those three strangers, Amanda, Relana and Whitney, turned out to be incredible roommates and it's been all love ever since.

The four of us got on brilliantly and because we were living in New York, our apartment experienced a certain amount of traffic. After all, does anyone really need an excuse to come to New York? When Amanda's best friend Tara came to visit, Tara and I decided to make dinner for everyone. We hopped the subway down to Union Square and gathered all the ingredients for the makings of the perfect lasagna: a simple marinara sauce, fluffy ricotta, fresh spinach and mushrooms, and just a little bit of heat. Unfortunately, as I began assembling the lasagna, I noticed a small problem. I had purchased far too many lasagna noodles. I'm talking 4 or 5 boxes here! Fortunately, my bad math translated into a wonderful apartment tradition--Friday night lasagna dinners. It gave us all a chance to gather around the table, talk, and drink the $3.99 bottle of wine we had been saving all week. For me, when it comes to dinner with friends, it's all love and it's always lasagna.

Vegetarian Lasagna with Spinach and Mushrooms

2 tbsp olive oil

2 tbsp butter

2 cloves of garlic, minced

¼ tsp red chile flakes

1 tsp sugar

3 boxes of sliced button mushrooms

2 boxes of No Boil Lasagna noodles

1 (32 oz) jar of Marinara Sauce

1 (15 oz) jar of San Marzano Italian chopped tomatoes

1/4 Cup Red Wine

2 (15 oz) containers of part-skim ricotta cheese, room temperature

½ -1 lb Mozzarella Cheese, coarsely grated

¼ Cup parmesan cheese, finely grated

¼ Cup fontina cheese, coarsely grated

2 eggs, room temperature

¼ Cup Italian parsley, chopped

¼ tsp dried rosemary (You can also use fresh rosemary, I just had dried rosemary on hand)

1 tbsp fresh thyme, chopped

1 small box of pre-washed spinach

Salt and Pepper (to taste)

Heat olive oil, butter and red chile flakes over medium heat in a skillet. Add garlic and heat until fragrant (about 30 seconds). Add mushrooms and sauté until nicely browned. Combine ricotta cheese, parsley, rosemary, thyme, eggs, 1 cup of mozzarella and ¼ C parmesan cheese in a bowl and season with salt and pepper. In a medium saucepan, combine the marinara sauce, chopped tomatoes, red wine and sugar and simmer for 20 minutes until the flavors meld. Allow the sauce to cool slightly. Next, lightly coat the bottom of the lasagna pan with the marinara sauce. Stack 4 lasagna noodles on top of the marina sauce, overlapping the noodles as you go. Spread a thin layer of the ricotta (about ¼ of the mixture) over the noodles. Next, sprinkle a layer of spinach on top of the ricotta (adding as much or as little as you like) and top the spinach with a ¼ of the sautéed mushrooms. Ladle more marinara sauce on top of the mushroom, just so you have a nice even layer of sauce. Repeat this process 3 more times, beginning with the noodles and ending with the sauce. You should have 4 layers. Sprinkle the top of the lasagna with the mozzarella, parmesan and fontina cheeses. Cover the lasagna with a layer of parchment paper and foil or simply buttered foil to lock in the moisture. Preheat the oven to 350 degrees and cook according to the package instructions, 45 minutes-1 hour, depending on your oven. Just be sure to keep an eye on it and check it periodically. To brown the cheese, remove the parchment paper and foil and place the lasagna under the broiler for an additional 5-10 minutes, until it is evenly browned on top. Remove lasagna from the oven and let it rest covered for an additional ten minutes. Garnish with remaining parsley. Serves 4-6.