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homemade grandma’s pizza.

April 16, 2012 — 18 Comments

I’m fairly certain I’ve discovered the best possible scenario to end my week.

This week, next week – every week. For the rest of my life. Friday nights won’t ever be the same.

Yes, this is kind of a big deal. You’ve heard me talk about making pizza at home before – it’s one of my favorite things to do. The pizza provides a meal to feed us, but it’s the activity of making it that brings something else to the checkered tablecloth-covered table.

I’ve officially named this pizza dough recipe, chosen by Niki for this week’s episode of The Food Matters Project, our new Friday night meal plan. Now, this is not a thin crust pizza – which is usually my favorite, or should I say, is what used to be my favorite. What I’ve learned is that you need a pizza oven to get that perfectly thin and crispy crust. I’m over trying to perfect that at home now that I’ve discovered this beast of a dough.

In Food Matters Project, Main Dishes comfort food, garlic, pizza, pizza dough, pizza sauce, whole wheat

shrimp + white bean cassoulet.

April 2, 2012 — 12 Comments

When my BFF Keely chose “Cassoulet with Lots of Vegetables” as her pick for The Food Matters Project, was I surprised?

Nope!

This was one of the first recipes I made from the book, before I even started the project. And, yes, as the saying goes – great minds do think alike.

The first time I made it, I followed the recipe in its original form – filled with white beans, sausage, and tomatoes – which can be found on Keely’s fabulous blog, here. It’s a delicious meal, and I would absolutely make it again. It’s the kind of recipe you can make once and then use the same method again and again with different ingredients. I actually puréed the leftovers the first time I made it, and with the help of a little truffle oil, transformed it into an incredible spread for crusty French baguettes. Oui, s’il vous plaît.

The style of this recipe is similar to last week’s pick, a riff on coq au vin, in that they are both French countryside-esque of meals. It’s hearty, soul-soothing food – and while I’m totally into that in the cooler months, I wanted to brighten things up here, just like I did last week.

In Food Matters Project, Healthy Eats, Main Dishes cauliflower, lemon, one-dish wonder, panko, shrimp, spinach, weeknight fix, white beans

spring coq au vin blanc.

March 26, 2012 — 10 Comments

This week’s recipe for The Food Matters Project is a twist on the traditional French dish, coq au vin – which means chicken braised in wine.

Yes, I’m a bit of a French food fanatic – so a recipe like this is right up my alley. It definitely falls on the rustic, French countryside area of the map, which might be my favorite place to be. For me, this type of French cooking equals plenty of good wine, crusty baguettes, and long, relaxed summer days.

Or in this case, spring days.

Though I will at some point be trying Bittman’s recipe in its original form, I couldn’t help myself from turning this into a spring vegetable-orgy. I usually describe my changes in words and link to the original recipe, but because I made so many changes, I wrote out my version for you below.

In Food Matters Project asparagus, carrots, chicken, cooking with wine, french recipes, leeks, mushrooms, new potatoes, pearl onions, peas, spring recipes

curried tomato soup + hard-boiled eggs.

March 19, 2012 — 11 Comments

This recipe, at first glance, could potentially seem like a very strange idea.

When I read it through, however, I didn’t find it strange at all. I was excited by it. I’ve done curry in soup only once, with butternut squash, and it was pure heaven. I thought, curry with tomato soup? This is totally interesting. In my head, I imagined that the curry would add warmth and depth, and the tomato base would be fresh and bright. Coconut milk would add a silkiness, and I was obsessing over the idea of a hard-boiled egg garnish. That was something that, in my head, made complete sense with tomato soup. Why hadn’t I thought of that before?

Everything I imagined was correct, and then some. I am officially in love with this soup.

There are a lot of veggies happening inside, but you wouldn’t know it, because I puréed it into a magical existence. I can’t imagine not puréeing this soup, because when you do, it’s basically a curried tomato bisque. And who doesn’t love a good and creamy bisque?

In Food Matters Project, Healthy Eats, Main Dishes curry, hard-boiled eggs, soups, tomatoes

{the real deal} hummus.

March 12, 2012 — 13 Comments

Damn you, Mark Bittman.

I already can barely take the artificial taste of store-bought hummus – and now, it’ll be hard to go back to the homemade kind I used to be quite happy with…you know, the kind made with canned chickpeas.

{#foodmattersproblems}

This is what hummus is supposed to taste like. If you’re a hummus-lover, which I bet many of you are, you’ll be blown away by the difference in both flavor and texture that happens when you go that extra mile and cook your own chickpeas.

Only you don’t have to go an extra mile, really – as Mark proves in his instructions for cooking dried beans. To soak, or not to soak…that is the question. Most people, including myself, are turned off by the fact that dried beans require an overnight soak prior to cooking. Not because it’s hard to fill a bowl with water and beans, but because it requires planning ahead. Well, you’ll be thrilled to know that Mark says he’s done it every which way, and he doesn’t find the soaking to make a difference. Boom!

Let’s call it an extra couple of yards you’ve gotta go to do hummus the right way. No soaking overnight, just simmering a pot of beans for an hour or so. Next time, I might try this in my slow cooker – I’ve heard that’s a thing people do.

Totally. Worth. It.

In Food Matters Project, Healthy Eats, Starters cauliflower, chickpeas, dips + spreads, eggplant, everything's better roasted, homemade pita chips, mark bittman, olive oil, olives

rigatoni with brussels sprouts + gorgonzola dolce.

February 27, 2012 — 14 Comments

If this is any indication of how the success of The Food Matters Project is going to go, then we’re in for a ridiculously good ride.

Last week, I was so happy to be introduced to that brilliant roasted red pepper “pesto” concoction. And this week, I’m positively thrilled that this totally unexpected combination made its way into my kitchen.

The original recipe can be found on Marcia’s blog, Twenty by Sixty. Marcia – thank you! You rock for picking this recipe. It’s easy to pick something that feels safe, but that’s not what went down here. In fact, I’m curious to see how many people in the group had big enough cojones {excuse my Spanish} to try it.

I replaced the figs with dates since figgy season is over, and I absolutely loved the result. There is something a little freaky about fruit baked into your pasta, if you ask me…so I think the dates were a great choice, since they’re less watery than, say, pears – which was what I was toying with trying. I will say, however, that this recipe has opened up my mind to trying the pears or even apples in the future.

The dates added a delicate sweetness that just came around every now and then – the perfect amount. And then, there’s the cheese. It’s no secret that I’m obsessed with cheese, any and every type; the smellier, the better. Dates are a classic pairing with blue cheese, and so I went with gorgonzola dolce – also known as the sweeter, milder, and creamier cousin to classic gorgonzola. If intense blue cheese turns you off, this might be a good starting point for you.

In Fabulously Simple, Food Matters Project, Main Dishes blue cheese, brussels sprouts, dates, italian recipes, pasta, prosciutto

roasted pepper + white bean dip.

February 20, 2012 — 18 Comments

This recipe is a perfect example of why blogging groups rock.

The Food Matters Cookbook is overflowing with recipes that I want to make. I’m elated when I receive email from fellow members that say, “Thank you SO much for starting this project. I can’t even begin to select a recipe because I want to make all of them!” That’s exactly how I felt, and I’m so happy we’re all in this together.

Not only for the biggest purpose to spread the word about the philosophy behind these recipes and this way of eating, but because flavor-bombs like this roasted red pepper pesto might have otherwise gone overlooked.

And not because it doesn’t look to be a delicious idea upon first glance – because it does. Moreso because of the overwhelming number of appealing recipes in this book. All of us, as both food bloggers and people who simply enjoy good food – yes, of course we have things in common, but we are also inherently different. Naturally, we’re going to be drawn to different recipes. That’s where the brilliance lies.

This was the first time I roasted peppers myself, and I was blown away by the difference between homemade and store-bought. There’s still a place in my heart – and in last-minute entertaining – for the jarred variety, but if you’ve got the extra time, there’s just no reason not to do it yourself. The difference in flavor is remarkable. And it’s super-easy to do.

In Food Matters Project, Healthy Eats, Starters dips + spreads, everything's better roasted, garlic, parmigiano-reggiano, roasted red peppers, vegetarian, walnuts, white beans

garlicky-parmesan popcorn.

February 13, 2012 — 8 Comments

When Kate said she had chosen popcorn for her first Food Matters Project recipe, I totally got it.

Why? Well, because stovetop popcorn is infinitely better than the bagged microwave variety, ridiculously easy to make, and there are unlimited ways to fancy-pants it up with other flavors and additions.

Yes, it’s also healthier – and the best part? It’s actually fun to make.

There’s something about popping popcorn in a big pot over the stove and shaking it around that feels old-school and, well, right. I do realize we’ve talked about this before (oh, hello truffled popcorn) but just in case I didn’t convince you the first time around, now you have a whole crew of people waxing poetic on the subject.

People need to know this stuff. If this little old blog can convince just one more person to try something new within the world of popcorn-making, then I’ve done my job.

In Food Matters Project, Healthy Eats, Starters garlic, movie night snacks, parmigiano-reggiano, popcorn

chipotle-glazed squash skewers.

February 6, 2012 — 23 Comments

Welcome to the inaugural post for The Food Matters Project!

Each week, a group of food bloggers and home cooks are coming together to cook our way through The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman.

I’m not gonna lie. This cookbook is overwhelming. Overwhelming in a way that I want to make at least 90% of the 500+recipes in this beast of a book. Overwhelming even moreso in a way that when I first read about what the “Food Matters” philosophy represents and stands for, I was so inspired that I decided to start this project.

In a nutshell, it’s about eating more plants and natural foods. In turn, we’re talking less meat and processed foods. And it’s about how all of that’s good for our health – duh – and the environment, too.

I selected this recipe to kick-off the launch of our project. It was so, so hard to pick just one. I’ve already cooked at least 5 or 6 recipes from the book, because they’re all just so simple and easy for everyday cooking. (If Mark Bittman’s new to you and if you’re a new-ish cook, I highly recommend you check out another book of his as well: How to Cook Everything.) There’s something about the way he explains things that’s so easy to understand, and his recipes are totally no-nonsense. He gives options and ideas for how to adapt almost any given recipe, so you can truly feel confident in what you’re doing if you’re new to experimenting with different flavors or ingredients. He makes cooking fun – and easy.

You know where I stand on this: If you’re not having fun, you’re doing it wrong. And yes, this applies even to healthy, easy-enough-for-a-weeknight cooking.