Green Beans with Saffron & Cumin Seed

Espana. One of my favorite places in the world. From the awe inspiring architecture of Barcelona’s La Sagrada Familia to the natural beauty of Madrid’s Royal Botanical Gardens and the revered Museo del Prado to the rousing and sensual flamenco of the Andalusia region, Spain is steeped in a culture that is gracefully yet fiercely passionate and rich in tradition. And the food… oh, the food! For me, the siren call of Spanish cuisine lies in the use of saffron, the cornerstone seasoning of many traditional Spanish dishes like paella. Adding a pinch of saffron to your food imparts a gorgeous yellow color and a very distinct taste, kind of like sweet honey with a metallic edge. Saffron is quite pricey but it’s well worth the investment because you use only a small bit each time and the flavor pay-off is huge. Buy only a small amount at a time and store in a tightly covered container in a dark, dry place.

In this recipe, saffron, cumin seeds, shallots and a small splash of sherry vinegar dress sauteed green beans with the characteristic flavors of Spain. These green beans pair well with Smoky Orange Grilled Chicken or Citrus Roasted Pork Shoulder. Vegetarians can make a whole meal by adding a couple cups of cooked chickpeas after the green beans are finished cooking. Increase the cumin seed and vinegar to 1 or 1 1/2 teaspoons each, depending on your taste.

GREEN BEANS with SAFFRON & CUMIN SEED

1 pound of green beans, cleaned and trimmed
1 tablespoon olive oil
1 shallot, thinly sliced
1 big pinch of saffron
1/2 teaspoon cumin seed (if you can’t find the seeds then substitute ground cumin)
1/4 teaspoon kosher salt
1/2 cup water
1 teaspoon sherry vinegar

Heat olive oil in a large saute pan over medium heat.

Add shallots and cumin seeds. Saute for a few minutes until the shallots soften. (Be careful because a couple of the cumin seeds might pop out of the pan as they heat up.)

Add the green beans and stir to coat the beans completely with the oil and cumin seeds. Saute for a few minutes.

Crumble the saffron over the green beans. Sprinkle with the salt.

Add the water.

Cover and steam until the green beans are crisp-tender, about five minutes.

Uncover and allow any water still in the pan to evaporate over the heat.

Remove from heat. Sprinkle the vinegar over the green beans and mix well.

Serve hot or at room temperature.

Serves 4 as a side dish.

House Vinaigrette

I started making my own salad dressings a few years ago when I opened the fridge one day and realized there were at least ten half-empty bottles of dressing languishing on the bottom shelf. I have a real commitment problem when it comes to salad dressing. I buy a new dressing every other time I hit the grocery store because I am seduced by the sexy packaging of just about every product in the condiment aisle and because I apparently suffer from some sort of amnesia that prevents me from remembering that I already have bottles upon bottles waiting forlornly in my fridge. I bring home my newest salad companion, pour it lavishly all over my salads for a few days and then promptly forget about it by the time my next shopping trip rolls around on the weekend. So the end result is the aforementioned army of salad dressing bottles sitting in my fridge that will never be used up before their expiration dates, which is wasteful to say the least. I’m really trying to be less wasteful and more creative in the kitchen so I’ve started whisking together my own dressings, making just enough for a few salads at a time. This minimizes waste, ensures freshness and allows me to switch up my dressings on a whim.

I prefer dressings of the vinaigrette persuasion because I like my salad dressed sharply with the tang of vinegar and the smoothness of olive oil. My house vinaigrette recipe uses white balsamic vinegar, a personal favorite because of its great balance between acidity and sweetness. White balsamic vinegar is much paler than traditional balsamic vinegar and has a lighter taster that marries well with all kind of salads. I love regular balsamic vinegar but sometimes it’s a bit too much for more delicate salads. This house vinaigrette tastes great as is but it’s also the perfect base for all kinds of herbs and seasonings so you can add a pinch of this or a dash of that to enhance whatever style of meal you’re making.

HOUSE VINAIGRETTE

4 tablespoons extra virgin olive oil
1 1/2 tablespoons white balsamic vinegar
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon sugar
1 garlic clove, crushed

Combine all ingredients in a small bowl. Allow to sit for for a few minutes to allow the garlic to infuse its flavor.

Remove garlic and whisk thoroughly before serving.

Makes scant 1/2 cup of dressing. Enough for 2 to 4 salads, depending on how wet you like your salad.

Flavoring Suggestions:

Italian Vinaigrette: Add 1 teaspoon dried basil and a pinch of thyme or oregano

Spanish Vinaigrette: Instead of white balsamic vinegar use sherry vinegar or red wine vinegar. Add 1/4 teaspoon smoked paprika and 1/4 teaspoon ground cumin.

French Vinaigrette: Increase sugar to 1/2 teaspoon. Add 1 teaspoon herbes de provence or 1 teaspoon tarragon and 1/4 teaspoon ground fennel.

Garlic Vinaigrette: Omit crushed garlic. Instead whisk in 1/2 to 1 teaspoon garlic paste, created by mashing a garlic clove with 1/4 teaspoon kosher salt until very smooth. Add 1/2 teaspoon dried parsley.

P.S. – Check out the beautiful yellow mixing bowl and mini whisk in the picture. My BFF Emily picked it up for me at a little place called Mark Klammer Pottery in upstate New York last year. This set has become my go-to tool for mixing up salad dressing in a flash. The heart shaped design is gorgeous and ingenious! The design is ergonomic so you can easily cradle the bowl with one hand by placing your thumb in the curved indent at the top of the heart, while whisking with the other. The little spout formed by the point of the heart allows you to serve and pour the dressing right out of the mixing bowl. Love it!

Broccoli Salad with Whole Grain Dijon & Dill Vinaigrette

We celebrated my son’s 10th birthday a couple weekends ago. In between trying to wrap my head around the fact that my baby boy had reached the double digits and preparing the house for company, I tried to convince said baby boy that German potato salad would be a great dish to serve with his favorite Garlic Burgers. He did not agree. He might be only ten years old but he is very opinionated about food and made it very clear that potato salad of any kind was not acceptable. I tried to change his mind by pointing out that German potato salad has bacon in it (which he loves) but he did not give in. Although, he did suggest that we fry up some bacon to put on the burgers, a thought which I did seriously entertain. But then I went grocery shopping for the party and forgot to buy the bacon so that was that and no one had any bacon for their burgers. We finally agreed upon a marinated broccoli salad. I sort of couldn’t believe it. Given a choice between a potato salad with BACON and broccoli, my kid chose the broccoli. What can I say? Best. Kid. Ever.

This recipe makes enough for 10 because it was created for a party but you can cut the ingredients in half to serve 4 or 5 people if you want. This salad keeps incredibly well in the fridge so you might want to make a full recipe and eat the leftovers throughout the week. The broccoli only gets better the longer it marinates in the vinaigrette.

BROCCOLI SALAD with WHOLE GRAIN DIJON & DILL VINAIGRETTE

1/2 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1 teaspoon kosher salt
1 teaspoon crushed garlic
1 tablespoon whole grain Dijon mustard
2 teaspoons dill
2 pounds broccoli florets
1 cucumber, seeded and chopped
1 small red onion, thinly sliced
12 ounce jar roasted red peppers, drained and chopped
1 romaine heart, shredded
1/2 cup coarsely chopped parsley
2 lemons

Whisk together oil, vinegar, salt, garlic, mustard and dill in a small bowl.

Blanch broccoli florets in boiling salted water until crisp-tender, about 3 minutes. Drain and shock in an ice bath to preserve color and to stop cooking. Drain again.

Combine the broccoli, cucumber, red onion and red peppers in a large bowl. Toss with the vinaigrette. Refrigerate for at least 4 hours and preferably overnight.

Right before serving, place the shredded lettuce and parsley in a large serving platter. Pour the marinated vegetables over the lettuce.

Zest the two lemons and add the zest to the salad.

Juice the lemons and pour the juice over the salad.

If desired, toss gently before serving.

Serves 10.

Avocado Chop Salad

Avocados are one of nature’s most delicious gifts to human beings because they taste great and have the added benefit of being good for you and good for the planet. They’re cholesterol free, sodium free and low in saturated fat, which means we can indulge without feeling guilty. And avocado orchards inhibit erosion, stabilize soil and prevent flooding – not too shabby for such a humble looking fruit! But let’s go back to talking about how great avocados taste. Their smooth, creamy texture and cool, slightly sweet flavor make them a natural addition to salads of all varieties. I especially like the combination of avocado, cilantro and lime that you usually find in guacamole so here’s a salad that plays with those familiar flavors but adds in the unexpected surprise of mint.

AVOCADO CHOP SALAD

20 cherry tomatoes, halved if small, quartered if large
1/2 cup diced seedless cucumber
1 small red onion, finely diced
1/2 cup chopped or shredded baby spinach
2 Hass avocados, diced into bite size pieces
1/2 cup chopped cilantro
1/4 cup chopped mint
2 teaspoons Ancho chile powder
1 teaspoon crushed garlic
1/2 teaspoon kosher salt
juice of 1 or 2 limes
1 tablespoon olive oil

Place tomatoes, cucumber, onion, spinach, avocados, cilantro and mint in a large bowl.

Whisk together the remaining ingredients and pour over the salad.

Gently combine with a large spoon until the salad is coated with the dressing. Take care not to smoosh the avocado pieces.

Serve immediately.

Serves 2 well or 4 as a side salad.

Green Bean Salad

I’m lucky to have kids who don’t turn up their noses at green vegetables. Actually, I’m lucky to have one kid who will eat just about anything and another who will eat almost anything as long as it’s served with a side of ketchup. Green beans are a popular vegetable at my house so we eat them often, about once a week.

I love green beans cooked almost any way but I really enjoy them in cold salads. When the weather warms up, I try to move away from the hot vegetable dishes that graced our wintertime table and take advantage of lighter salads that highlight fresh vegetables and fresh herbs. Green beans are the perfect vehicle to showcase fresh herbs so we eat a lot of green bean salad in the late spring and summer, when fresh herbs are in season. My family’s favorite green bean salad is fantastic because you can play around with the herbs in the recipe and use whatever you have on hand or whatever you particularly like. I often use Italian flat leaf parsley because I always have a big bunch in the fridge but I also love using fresh basil, dill or oregano. Instead of using a solo herb, you can also mix and match your favorites for a more complex and sophisticated herb flavor. Some of my favorite combos for this salad are basil and mint (amazing, by the way), oregano and thyme, and parsley and dill.

GREEN BEAN SALAD

For the salad:
12 ounces green beans, steamed and shocked in ice water to preserve color (drain thoroughly)
1 plum tomato, thinly sliced
1/2 cup red onion, thinly sliced
1 garlic clove, minced
handful of Italian flat parsley leaves or other fresh herbs

For the dressing:
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt

For the croutons:
3 slices white bread, cut into 1 inch cubes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt

Preheat oven to 350 degrees.

Place the steamed green beans, tomato, onion, garlic and the fresh herbs in a large bowl or platter.

Prepare the dressing by whisking together the 2 tablespoons of olive oil, vinegar, vinegar and mustard in a small bowl. Set aside until ready to assemble the salad. (You can do this step a day ahead. Keep refrigerated until ready to use.)

Toss the bread cubes with the remaining olive oil, garlic powder and salt.

Spread the bread cubes in a single layer on a baking sheet.

Bake for 5 minutes then stir the bread cubes. Bake for another 5 to 7 minutes, until the cubes are dry and golden brown. Allow to cool completely before adding to salad. (You can prepare the croutons a day or two ahead. Store in an airtight container until ready to use.)

To assemble the salad, gently toss the vegetables with the dressing. Mix in the croutons. Serve immediately.

Serves 2 as a light meal, 4 as a side dish.

Spinach & Chickpeas with Garlic

They say that imitation is the sincerest form of flattery. I agree but with a twist- imitation is good but well executed inspiration is far superior. In the kitchen, imitation of your favorite chefs by dutifully following their recipes down to the last letter is sure to net good results, but also predictable results. Sometimes you need to shake it up a little by adding something new or unexpected into the mix. Taking risks in the kitchen, even small risks like tossing in a spoonful of a new spice you never tasted before, can result in the kind of creative, mouth watering meals that make all your friends and family want to hang out at your place. And if taking a risk doesn’t work and you hate the way it tastes, well, then don’t do it again. It’s that easy. So don’t be afraid to fail in the kitchen, especially if you’re cooking for just yourself.

I recently patronized my favorite Spanish tapas restaurant, which has an amazingly delicious dish called spinach and chickpea casserole on its menu. I loved this dish so much that I had to make it part of my own culinary repertoire. So, a few days ago, I made it at home. I followed the taste sensations I remembered from my dining experience- olive oil, spinach, chickpeas, garlic, lemon and cumin. Fortunately, it was a simple dish to recreate and I was really psyched to discover that my version tasted exactly like the original dish. Yesterday, I cooked it again but I wanted to do something to make the dish my own so I rummaged through my spice cabinet looking for something to add. I pulled out adobo seasoning, smoked paprika, all kinds of dried chilies, anything with a Spanish or Mexican connection. Then I noticed the bottle of nigella seeds I picked up last month at the local spice shop. Before I saw them in the shop I had never heard of nigella seeds, which look like tiny jet black pods and have a faintly sweet onion-like aroma. Nigella seeds are quite beautiful and once I smelled them there was no way I could resist the purchase even though I had no clue how to use them. I decided to add a small spoonful to my recipe because I figured that adding something faintly onion-y to a dish dominated by cumin and garlic would probably have a good pay-off. And let me tell you, it sure did. The original dish is fantastic but the addition of the nigella seeds not only tasted great, but also added texture and visual interest because the teeny black specks are gorgeous against the golden chickpeas and the dark green spinach.

So, my friends, give this recipe a try and be bold enough to play around with it to make it your own. If you come up with something spectacular, post it in the comments!

SPINACH & CHICKPEAS WITH GARLIC

1 15 ounce can chickpeas, drained
8 ounces baby spinach, chopped small
2 teaspoons olive oil
3 big garlic cloves, minced
1 1/2 teaspoons cumin
3/4 teaspoon nigella seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
juice of half a lemon

Heat olive oil in a large saute pan with high sides over medium heat.

Add garlic and nigella seeds. Saute until garlic is fragrant and beginning to lightly color on the edges, about three minutes. (The nigella might pop a little so watch out for a few flying seeds!)

Add the spinach and saute until most of the spinach starts to wilt.

Add the chickpeas and saute until all the spinach is wilted.

Add the remaining ingredients, except lemon juice, and mix thoroughly. Continue cooking for a few minutes to allow the flavors to blend. Stir frequently.

Remove from heat. Add lemon juice and stir well.

Serve hot or at room temperature.

Serves 4 as a side dish or 2 as a meal.

Vegetarian Envy

Here’s another post that originally appeared on World Wide Webers. Click on this post’s title to view the original.

I am not a vegetarian but I hold them in the highest regard. I wish I possessed the willpower and unerring commitment to better health, saving the planet and/or animal rights exhibited by most vegetarians. With only a few exceptions (and I shall not name names), my vegetarian pals are svelte, disciplined not only at the table but in life as well, and concerned with the well-being of the planet and her inhabitants. These are good people and sometimes I wonder if their goodness is a consequence of their vegetarianism or the reason why they became vegetarians in the first place. I, on the other hand, become a salivating, quivery lump whenever I smell bacon. And even though I love animals (not including birds or squirrels), I have no moral qualms about roasting them and slathering them in gravy. Every once in a while, usually after sharing a meal with one particular vegetarian friend (who invariably orders a salad with fat free dressing on the side… oh, the restraint!), I feel inspired to be a better person by cooking a meal composed solely of what grows in the soil. Should you someday also be so inspired, I invite you to prepare this delicious Asian influenced noodle bowl. This is a fun, slurpy dish with big flavors and lots of vitamins. Your taste buds and animals everywhere will thank you.

BOK CHOY NOODLE BOWL

16 ounces udon noodles or your favorite Asian noodle
5 cups low sodium vegetable broth
1 whole star anise
1 tablespoon grated or crushed ginger
2 teaspoons crushed garlic
1/4 cup soy sauce
2 teaspoons dark sesame oil
1 carrot, julienned (cut into 2 inch long matchstick sized pieces)
6 ounces of baby corn, each piece cut in half lengthwise
4 scallions, cut into one inch pieces
3 cups of chopped bok choy (do not pack down the bok choy when measuring)

In a large soup pot, bring broth to a low boil over high heat. Add star anise, ginger, garlic, soy sauce and sesame oil. Add the carrots. Cover, lower heat to medium and continue on a low boil until the noodles are ready.

Meanwhile, in a separate pot, cook the noodles according to the package directions, except undercook by 1-2 minutes. Drain thoroughly. If the noodles require less than 3 minutes to cook, do not cook them.

Add the baby corn to the broth. Add the noodles. If the noodles are uncooked, then boil for as long as directed by the package directions. (Tip: You might need to add an extra half-cup or so of broth if you use uncooked noodles and they soak up some of liquid.) Add the bok choy and scallions when the noodles are ready. Lower heat to low and simmer uncovered for a minute or two until the bok choy is wilted.

Ladle noodles, vegetables and a generous portion of broth into deep bowls. Serve steaming hot. Whomever gets the piece of star anise in their bowl has to stand up and sing a song for the amusement of everyone else.

At the table, try setting out various garnishes so that your guests can customize their noodles. Here are some tasty options:

soy sauce
sesame oil
chopped cilantro
finely chopped or grated lemongrass
chili garlic sauce
lime wedges
thinly sliced daikon radishes
toasted sesame seeds
bean sprouts
cubed, firm tofu (bring to room temperature before serving)

Serves 4.