Mussel Mania

You don’t need much to make mussels delicious (and nutritious). Steaming them in water or throwing them on a hot grill would work.

BUT a few pantry staples up the game and make you look like a genius.

Ingredients:

De-bearded and clean mussels from the fishmonger (love that word). Ask if they’re good to go.They commonly come in bags that feed 6 as an app, 4 for dinner. Rinse.

2-3 shallots, chopped

2 cloves of garlic, chopped or sliced

White wine

Drop of olive oil

Pinch of pepper flakes

Chicken or fish stock or water

Mussels should be tightly closed. Before cooking toss any open ones. After cooking toss any closed ones – they’re past prime.

Slimly coat large heavy bottom pot that has a lid. Add shallots (or onion). Soften with a pinch of salt. Add garlic, stir a minute or two. Add pepper flakes. Add some big glugs of wine. Reduce by half. Add an equal amount of stock or water – I used H2O. Bring to boil. Throw in mussels. Slap a lid on it and reduce heat for simmering. Mussels should extend above the liquid for steaming. In a few minutes mussels are done.

Serve with grilled, or not, bread.

Can also be tossed with pasta (cook some chopped tomatoes in the broth before adding mussels – yum!

It doesn’t hurt to add chopped fresh parsley before serving.

Eat – B

 

 

Inspiration For The Salad Bowl

I'm thinking you can slavishly follow this recipe, or pick and choose among your fave ingredients. If you're living grill-less, skip the charring of the vegetables and use them raw.

Whatever you do, toast the almonds and overload on the ricotta salata. Just a thought…I've got your back :)

Click here for the recipe.

Eat – B

 

 

“I Don’t Feel Like Shopping Pasta”

Shop if you must, slide if you can.

With one large or a couple of medium, summer perfect tomatoes and a pantry, this dish is done in 13 minutes. Double down to feed a crowd.

Ingredients:

Pasta of your choice

Tomato(es)

Basil

Olive

Parmesan or similar grated cheese

Boil a big pot of salted water. Add 1/2 bag of tbd pasta.

Meanwhile chop tomato and throw in bowl. Drain pasta (not too well). Add to tomatoes, drizzle with good olive oil, add basil and a fair amount of grated cheese. Mix. Salt and pepper to taste.

Eat – B

 

 

Not(!) Potato Salad

 

I'm back (how long has it been?) oy.

The family's been fed, albeit in an undocumented fashion as the flower and event planning side of the biz consumed the better part of the last few months.

But Not (!) Potato Salad deserves a gold star. It (I?) got my husband to eat it even though he not a lover of the genre. Hint: serve it warm first. See, it's a side, not a salad.

Try this German fave when you have bacon and want to skip the mayo. I didn't have mustard seeds and it didn't make a difference. You can always throw a bit of Dijon in for extra tang.

Click here for the recipe.

Enjoy,

B

 

 

Not Meat Free St. Patrick’s Day Monday

The beef is corned!

The great common denominator connecting Jewish and Irish tables is celebrated today. You can start days earlier, or you can buy your brisket with a seasoning pack and make life easy and delicious.

At just under two pounds this piece of deliciousness is also built for two – the max number of family members eating it tonight.

Add your fave veg (carrots, parsnips and onions here, with a use it up handful of shredded Brussel sprouts here instead of new cabbage). We're skipping potatoes for Jewish rye :).

Instructions:

Cover meat and seasonings with water, bring to boil, then simmer covered. Add veg after about an hour. Cook 2 1/2 to 3 for larger cuts. Cool completely before slicing.

Eat – B

 

Cookies…Yeah, That Kind of Cold

There's only one respite from the polar vortex, and I mean inside or out. I've got to be in front of a warm oven. That probably explains why I baked the whole batch of rugelach (like a Jewish croissant cookie) instead if saving half for later.

We also made these cookies in the cooking class I taught this week. The food processor dough is so easy, we made two Middle Eastern salads and the fixins for an Israeli inspired sandwich.

Sub mini chips for the walnuts. You'll thank me.

Click here for the recipe from Martha Stewart Living

Eat with tea – B

 

Not Take-Out Stir Fry

Use beef or sub chicken like I did, this dish is faster to make than waiting for a delivery. Start the rice first. Also on our All American, larger portion, teen enriched table, the recipe barely served four portions. Up the quantity, lower your intake, or add a super fiber rich side…broccoli and ginger anyone?

Click here for the full recipe from Martha Stewart

Eat – B