Vegan Week - Day 5 (The Finale)

Mexican-Inspired Salad.

Well, today was the last day of my being a vegan lab rat, a plant-based diet guinea pig.

I brought a tote-able breakfast of applesauce and trail mix (almonds, walnuts, berry-flax granola, dairy-free dark chocolate chips, and dried cran- and blueberries) to work. It was quick, it was easy, it was good. It was really good. As someone who has a tendency to graze, it was a perfect snack.

Trail mix and applesauce.

For lunch, I'd made some Italian-style vegetable soup filled with lots of wholesome vegetables: mushrooms, onions, zucchini, tomato, carrots, celery. To go with it, a couple of slices of the ciabatta loaf were easily packed up. But since I had such a late breakfast, eating at work rather than at home, I wasn't actually hungry for the soup before I left to go on my Friday afternoon schlep through Kroger.

Italian-Style Vegetable Soup.

As I'd reviewed my groceries and my menu options before heading out for the day, I wasn't sure what I was going to do about dinner. Then my friend Olivia posted a picture of a salad on Facebook, filled with avocado, corn, lettuce, tomatoes ... all items I had on hand! She and I both planned to make this tonight.

Sure, the original salad contained chicken; but I could simply leave that out. So, I set out all the ingredients around a scoop of the leftover beans from Monday night, drizzled salsa over everything, and enjoyed an exceptionally nice dinner. A few crumbled corn chips on top didn't hurt, either ... :)

So ... my thoughts after five days as a vegan?

First and foremost, I'm looking forward to eating cheese. I want parmesan on my pasta, feta on my spinach, cheddar on many, many things. I want to be able to use eggs again. I want my Coffee-Mate, which offers no redeeming nutritional value along with the richness of cream.

It seems as though I've been snacking more, as though I'm feeling some sort of loss on a cellular level. It's not as though I've deprived myself of calories or protein or fats or sugars or anything else fun. But there must be some sort of recalibration going on. Ordinarily, if I have a big lunch then I only need a salad for dinner. I found myself still nibbling beyond that, though.

Of course, we can thank the Fritos and the faux-reos for that, singing their Siren songs to me in the night. I bought them so I wouldn't feel deprivation, to be able to have treats and not just denial, to show everyone that a vegan diet doesn't have to be just about rice, beans, lettuce, and tofu. But it's so much easier to resist that kind of stuff at the store, rather than at home! I usually don't buy those things, when I'm on my own. I know I'm weak. I proved that once again, these past few days.

I do think I'll be a mostly-vegetarian after this. My personal feeling is that cows are producing milk, chickens are laying eggs, and bees are making honey whether we eat and drink those products or not. As long as the animals are treated humanely, living happy lives, then those items should be a part of our diets. Veganism is simply too extreme, and unnecessarily so.

And while one might adopt a vegan diet for health reasons, bulking up on fruits and vegetables and whole grains, that gets very boring very quickly (for me, anyway, as someone who constantly craves variety). And it's also potentially expensive. I could have special-ordered vegan "cheese" from L.A., and "meat" from Minneapolis. I could have gone to various markets and restaurants around Toledo to get vegan dishes. I could have made "cheese" from cashews.

Really, that's just excessive. Be conscientious about what you eat - for political, ethical, moral, health, financial, and other reasons - but exercise moderation.

The thought of eating some chicken that's in the freezer, though ... I'm not so keen on it. Or the sausage that I'd intended to use in making red beans and rice on Monday.

The seed for this week's experiment was planted at an event a few weeks ago: braised veal cheeks were on the menu.

I was uncomfortable as they were presented to me, even as they smelled divine and were tender enough to melt on the fork. I tasted them, out of politeness (and for work); they were wonderful. I felt guilty.

And yet, I'm debating whether to grab a burger this weekend. How is it that I can eat the mother but was uncomfortable when the baby was on my plate? Because I knew which part of him I was chewing on? Because I buy the mother wrapped in plastic, displayed on styrofoam?

Once again, as I've done many times before, I'm hanging my head in shame and disgust as a hypocrite. I admit it, though not proudly. It is something I ruminate about, contemplate, grapple with, discuss, and consider at great length and with great frequency.

While I don't want to say I'm ruling out meat - or that burger - entirely (especially since I'll be judging a chili cook-off in two weeks, and there are only two or three vegetarian options being served), I can see myself becoming more of a vegetarian. Not that I eat meat all the time, but I can certainly feel comfortable eating it even less frequently now. Until temptation, like barbecued ribs, lures me in, I'm sure.

So, after all the thought and planning I put into Vegan Week's menu - and I probably have another two weeks' worth of meal suggestions that didn't get eaten - I have no idea what I'll have for breakfast tomorrow morning. It may be more Elvis-style oatmeal. It may be bacon and eggs. I might even go all-out and have a steak, which is usually a once-in-a-decade option.

The point is that I'll have a choice. I'll have lots of choices, rather than having entire food groups eliminated and having so many options taken away from me (or, more correctly, taking them away from myself).

Vegan Week was definitely a worthwhile experiment. It fed me, my blog, and also my column for this Tuesday. And it offered food for thought.

But now it's time to go back to eating whatever I want whenever I want. Time to go back to being an omnivore ... except for tofu and sushi!


Italian-Style Vegetable Soup

1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
1/4 cup chopped red onion
1 garlic clove, minced
2 large mushrooms, caps removed, sliced
1/3 cup sliced zucchini
1 small stalk celery, chopped
1 small carrot, peeled, chopped
1 scallion, chopped
A very generous splash of red wine
1 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper
A generous handful of baby spinach
1/2 cup water
Pinch of sugar
Italian seasoning

Place the oil into a medium saucepan and heat over medium-high heat with the red pepper flakes. Add onion, garlic, and mushrooms; cook for 2 minutes, until mushrooms are softening. Add zucchini, celery, carrot, and scallion; cook for 5 minutes, stirring occasionally. Add wine, tomato sauce, salt, pepper, spinach, water, sugar, and Italian seasoning; bring just to a boil, then cover partially and lower heat to simmer. Cook for 30 minutes.

Yield: 2 to 4 servings
Source: Mary Bilyeu


Mexican-Inspired Salad

Oil
Corn kernels
Shredded lettuce
Chopped avocado
Cherry tomatoes, halved
Chopped red onion
Leftover Pinto Beans with Rice and Quinoa
Fresh salsa
Sprinkle of cilantro
Corn chips, crushed

Quantities are variable, based upon number of people being served and ingredient preferences.

Place the oil and the corn into a small skillet; stir together. Cook over medium-high heat, stirring frequently, until corn is toasted and golden.

Place lettuce on a serving plate. Place corn, avocado, tomatoes, and onion around the circumference of the plate, on top of the lettuce. Place the leftover beans in the center of the plate. Drizzle salsa over the salad, then sprinkle with cilantro and the crushed corn chips.

Source: Mary Bilyeu (Adapted from cleanfoodcrush.com)

Vegan Week: Day 1

Fattoush.

Well, it took me three months, but I'm back ... for a little while, at least.

My favorite picky eater, Craig, left today to go visit his kids in California. They'll indulge in pizza, pizza, Mexican food, and more pizza. Craig may make some of Jennifer's and Justin's favorites: chicken and rice pilaf or indulgently overstuffed chicken tacos.

I miss him while he's gone - I do! But when Craig goes away, all his little dietary quirks go away, too. Remember, he's a man who won't eat peas. Or sweet potatoes. Or biscuits. The list goes on ....

So when Craig is off having fun with his kids on the West Coast or visiting flea markets on the East Coast, I always relish the opportunity to have foods that I can't eat otherwise. I love to cook, but it's just a bother to cook two separate meals for two separate people. And the dishes ... oy.

This time, I decided to do something different. This time, I decided to challenge myself.

So, folks, welcome to my experiment: Vegan Week!!! From this morning's breakfast through Friday's dinner, I am eating a plant-based diet.

No meat. No eggs. No fish. No cheese. Lots of fruits, vegetables, grains, and legumes. And treats ... treats, absolutely!

This required a fair amount of advance planning, without regular meals like burgers or fried eggs to fall back on in a pinch, so my pantry and refrigerator needed a boost. A schlep through the grocery store yielded a cart filled with fennel, spinach, scallions, mushrooms, zucchini, squash, lime, whole grain flatbreads, soy ice cream, almond milk, salsa, and Fritos (yes, they're vegan. The double-stuffed mint-flavored generic store brand Oreos are vegan, too.).

So, I got started this morning.

Full of anticipation and curiosity, I made my coffee. I added the almond milk-based coffee creamer ... and I nearly gave up my week's mission right there. Bleah.

The "creamer" was thin, and it bore no resemblance to the caramel flavoring the carton had promised. I drank it, because giving up animal products was one thing; giving up coffee ... nope. And black coffee? I'm not ready for that much challenge yet.

But things got better with breakfast: Elvis-Style Oatmeal, thankyouverymuch!

Elvis-Style Oatmeal, with peanut butter and banana.

Made with a splash of almond milk, a dollop of crunchy peanut butter, and a sliced banana, it had creaminess, crunchiness, and comfort all in one bowl. I ate an entire generous serving that likely could have fed two, if Craig had shown any interest in it (and if there had been any left!) when he woke up this morning.

For lunch, I brought my favorite salad to work: fattoush, a Middle Eastern salad flavored with sumac for a pinch of tart spice. I had purchased just a few assorted olives at the grocery store (another verboten item, as Craig only eats the tinny black California variety), and tucked them into my lunchbox, too, along with the vividly green mint faux-reos.

Dinner was a more glamorous take on the standard beans and rice, which was actually pinto beans served over a mix of rices and quinoa. I sautéed the beans with garlic, red and green onions, red pepper flakes, a bit of chopped orange pepper, some chopped tomatoes, and a dash of chipotle-infused salsa. And then, for a little extra crunch and flavor, I topped it with ... no, not cheese. Fritos. Crushed Fritos. It was the perfect touch.

Pinto beans with onions, garlic, orange pepper, corn, tomatoes, and Fritos.

So, join me on the adventure, whether by enjoying some of the meals (recipes will be posted each day, I hope!) or, at least, living vicariously through the pictures.

It's good to be back ... :)


Elvis-Style Oatmeal

1/2 cup vanilla-flavored almond milk
1/2 cup water
1/2 cup quick-cook oats
2 tablespoons crunchy peanut butter
1 banana, sliced

Place almond milk, water, and oats into a small saucepan; bring to a boil, then lower heat to simmer. Stir until oatmeal is thickened, then stir in peanut butter. Place oatmeal into a bowl and top with the banana.

Yield: 1 generous or 2 smaller servings.
Source: Mary Bilyeu


Fattoush

Lettuce, torn into small pieces
Thinly sliced cucumber
Thinly sliced radish
Bits of red onion
Crushed pita chips
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Generous pinch of ground sumac (available at Middle Eastern markets)

Proportions and quantities are variable, depending upon personal taste and the number of people eating the salad.

Place the vegetables and the pita chips into a mixing bowl. Whisk together lemon juice, oil, salt, pepper, and sumac; make it more/less sour, more/less salty, etc., as you like it. Pour the dressing over the salad; toss and serve.

Note: Feel free to add sliced carrots, chopped peppers, tomatoes, parsley, or other items that you'd like.

Source: Mary Bilyeu


Pinto Beans with Rice and Quinoa

1 bag Minute Multigrain Medley (rice and quinoa)
1 cup water
1 tablespoon oil
1 clove garlic, minced
1/4 cup chopped red onion
Generous pinch of red pepper flakes
Ancho chili powder, to taste
Chili powder, to taste
1/3 cup corn kernels
2 scallions, chopped
1/4 cup chopped orange pepper
1 small tomato, cored, chopped
1 15.5-ounce can pinto beans, drained and rinsed
1/4 cup fresh chipotle salsa
A few Fritos, crushed

In a small saucepan, combine rice/quinoa with water. Bring to a boil, then cover and simmer for 10 minutes until water is absorbed.

Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add garlic, red onion, and red pepper flakes; saute until onion is translucent. Add chili powders and corn; cook 2 to 3 minutes, stirring occasionally. Add scallions, orange pepper, and tomato; cook 2 to 3 minutes, until pepper softens. Add beans and salsa; bring just to a boil, then simmer.

To serve, place the rice/quinoa mix onto a plate and top with bean mixture. Sprinkle the crushed Fritos over the top.

Yield: 2 generous servings.
Source: Mary Bilyeu

Recipe Ready Turkey Vegetable Curry and a Giveaway Reminder

You may still be staring down some Thanksgiving leftover stragglers. If not, then in a few weeks you'll have a rematch with the leftovers from your Christmas feast. But if any of this involves turkey and sweet potatoes, I've got a quick, easy solution for you!

I had a lot of turkey left after the holiday, 'cause I always roast the biggest one I can find - a 20-pounder, in this case. The oven's on anyway, so why not make a lot of food to feed loved ones, to nibble on for a couple of days, and to freeze? I also made some fabulous mashed sweet potatoes, which I think were my favorite part of the meal.

But as much as I love turkey sandwiches the day after the holiday - some good white bread, a schmear of mayonnaise, some crisp lettuce, and a thick slab of meat - we all know how low my boredom quotient is; it's virtually non-existent. And so, I seek to move beyond the sandwich, no matter how classic it may be.

I took some onion, some Indian spices, a pinch of red pepper flakes for heat, and some of the dark meat that's better suited to cooking than to placing between bread slices. Then I stirred in some leftover yams and - for beautiful, bright color and a boost of nutrition - some of the Bird's Eye Recipe Ready vegetables I'd been given a coupon for, so that I could try them. A splash of coconut milk to enrich it all, and I had a dinner that took maybe 20 minutes to cook but which offered enticing aromatherapy and a vibrantly flavorful dish with an underlying note of sweetness. If I may say so myself, it was stellar!

By the way, while we're talkin' 'bout food: have you entered my giveaway to win a $75 gift card from Whole Foods? If yes, then that's excellent - good luck! If not, why not??? This is free shopping money for holiday gifts and feasting - what's not to love? Click here and enter now!


Turkey Vegetable Curry

2 tablespoons oil
generous pinch of red pepper flakes
1/2 teaspoon cumin seeds
1-1/2 teaspoons curry powder
generous pinch of kosher salt
1 small onion, chopped
2 cups chopped turkey, dark meat preferred
1/2 cup mashed sweet potatoes
1 cup Bird's Eye Primavera Blend Recipe Ready vegetables
1/2 cup coconut milk
rice, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, cumin seeds, curry powder, and salt; cook for 1 minute. Add onion and cook 2-3 minutes, stirring occasionally, until starting to soften. Add turkey and cook 2-3 minutes.

Stir in sweet potatoes and vegetables; stir in coconut milk. Cook 2-3 minutes, until sauce is thickened and mixture is heated through. Serve hot, over rice.

Makes 4 servings.

Frugal Floozie Friday - Taco King

 

Before heading off on a thrift shopping excursion, Craig and I stopped by Taco King to enjoy a quick lunch. There are a lot of items on the menu that meet our mandatory budget of $5 per person, and the portions are generous. We also ran into my friend Jen, whom I hadn't seen in ages, and her husband David. So stopping by this taqueria was a really nice way to start our afternoon.

You can order tacos for $1.75 each, or a Taco Supreme for $2. A quesadilla - "12 inch flour tortilla, with your choice of meat. Served with sour cream & lettuce" - or a vegetarian Chile Relleno cost an even $5. A tostada can be enjoyed for $3.50, and tamales will only set you back $2.50 (Central American style, wrapped in a banana leaf) or $2 (Mexican style, wrapped in a corn husk). The filling selections range from vegetarian to steak, tripe, chicken, several varieties of pork, beef tongue, chorizo, fish, and lamb ... a lot of choices!

I ordered the Daily Special, pictured above, which very helpfully made my decision-making process much easier. For $4.99, you can choose either two tacos, two tamales, or one of each; you can choose black or pinto beans; and you can choose the fillings for your tacos and/or tamales. I was told that only vegetarian tamales were available at the time we stopped by, and then I chose chicken for my taco filling

The taco was served with two tortillas, so I split the generous filling among them to essentially find myself with two tacos in addition to my tamal. I was unable to finish all of this, and invited Craig to share with me. He had ordered a vegetarian burrito, which was enormous, for $5.50. If you're willing to creep just a tad over our Frugal Floozie Friday budget, it's a great value.

Taco King is located at a counter in a Latin market, so you can also shop for goodies to take home - ready-made or ingredients to cook with - once you're done with lunch or dinner. And there are also freezers with ice cream treats, so dessert is available, too.

For fast, friendly service and a hearty meal, stop by Taco King.


Taco King
2231 West Liberty Street
Ann Arbor, MI 48103
Monday - Sunday: 10 a.m. - 9 p.m.



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Mejadra (Spiced Lentils and Rice)

This isn't the most photogenic dish, but its fragrance and flavor more than make up for that. Jeremy, who would normally prefer pizza to lentils and rice, remarked immediately upon coming in the house that dinner smelled amazing; he then proceeded to eat two helpings of it.

Quite the testament!

Mejadra (also known as mujadarrah or mujadarra) is a very old, traditional dish and it's featured in Jerusalem: A Cookbook, a beautiful new work by Yotam Ottolenghi and Sami Tamimi which was just nominated for a James Beard Award as best international cookbook.  It showcases gorgeous pictures and seductively enticing recipes for classic foods from this city which is home to both Jews and Arabs, and generously shares culinary representation from both cultures. Here is how Amazon.com describes it:

"In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year - Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet."

My very dear friend Nika loaned me her copy of Jerusalem, and I wanted to make so many, many things! But I started with one of my very favorites, mejadra - a simple, comforting plate of spiced lentils and rice.

But this isn't just any ol' lentils and rice; the key ingredient in mejadra is onions which have been slowly, lovingly, patiently crisped until they're deeply golden and toasty and richly flavored. Combining these very basic ingredients with cumin, cardamom, turmeric, allspice, and cinnamon enhances and elevates them to make a dish that is absolutely stellar.

And now that Ashkenazi Conservative Jews have been granted permission, if they choose to do so (it's optional, based upon personal preference), to eat kitniyot [KIT-nee-YOHT] - corn, rice, peas, lentils, and beans - which were formerly banned at Passover along with leavened products, this is a fabulous dish that can easily be modified for the holiday that begins at sundown tonight. (See "The Kitniyot Dilemma" for more information about the dietary laws, the new ruling, the difference between customs for Ashkenazic and Sephardic Jews, etc.) Simply use matzah meal instead of flour to coat the onions, and you've got an amazing new dish to serve at your seder or at any time over the next 8 days. And it's pareve ([PAHRV] = neither meat nor dairy), so it can be served with any kind of meal!

But really, mejadra is such a wonderful dish that you'll want to serve it all the time!

Mejadra
(slightly adapted from a recipe in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi)

1-1/4 cups green or brown lentils
2 very large onions, halved, sliced very thin
3 tablespoons flour or kosher l'Pesach matzah meal ([KOH-sher leh PAY-sahk] = kosher for Passover)
kosher salt
freshly ground black pepper
3/4 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon coriander
1 cup white rice
1/4 teaspoon turmeric
3/4 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon sugar
1-3/4 cups water


Place the lentils into a medium saucepan and cover generously with water; bring to a boil, then turn heat to low and cook for 20 minutes until just tender. Drain.

In a large bowl, toss the sliced onions with flour or matzah meal. Sprinkle generously with salt and pepper, to taste.

In a very large frying pan, heat the oil over medium-high heat. Carefully add the onions, then turn heat to low and cook for 15-20 minutes, stirring frequently to keep onions from burning, until they are mostly browned and crisp. Drain in a colander lined with a paper towel.

In remaining oil in the frying pan, cook the cumin and coriander for 1 minute; add rice, turmeric, allspice, cinnamon, and sugar.  Stir to coat rice with spices, then add water and reserved lentils. Bring to a boil, then turn heat to low and cook for 15-20 minutes, until rice is tender and water has been absorbed.

Stir in half of the onions, then place lentils and rice onto a serving platter. Top with remaining onions and serve hot.

Serves 6-8.

Frugal Floozie Friday - Samosa House

I hadn't seen my friend Carolyn in some time, so it was wonderful to have a chance to get together and catch up when we met for lunch recently at today's Frugal Floozie Friday feature, Samosa House, which has brought the delicious food of Somalia to Ann Arbor.

I've been trying to get to Samosa House for ages, since a reader named Jamie first recommended it. I inevitably found my way there when it was closed - most notably when nothing was being served during sunlight hours during Ramadan, which I completely understand. Or I've been looking for places to eat when my companions were not particularly adventurous, and disinclined to try something so different from what they're accustomed to ... pffft.

But Carolyn is an adventurous eater who loves both spiced and spicy food.  So we enjoyed an amazing lunch filled with all sorts of items that are somewhat familiar - as Somali cuisine shows influence from Indian, European, and other African cooking styles - and yet remains unique. I took Carolyn's recommendations, as she'd been fortunate enough to eat at Samosa House before and had suggested it for our lunch date. We also experimented a bit, trying several selections just to taste the variety.

Clockwise from left: muufo, sabaayad, and canjeero

We tried each of the crisp, flaky samosas (pictured above) - vegetable, chicken, beef, and lamb - which were beautifully spiced without being hot. The meats and vegetables are very finely shredded and chopped, and hints of coconut shine through. The dipping sauce is quite spicy, but is a fabulous complement to the crunchy appetizers, which are very large and a tremendous bargain at only $1.48 each.

We also asked to try an assortment of breads - muufo, canjeero, and sabaayad - as each is completely different from the other. Muufo is cornmeal-based and tender. Sabaayad is very flaky, and canjeero is light and spongy. Together, the three cost $4.74.

The breads can accompany the fragrant, delicious curry dishes. Carolyn and I split the Chicken Sukhar Curry - "Marinated chicken cubes cooked with onions, peppers and butter beans in special butter sauce" - which was accompanied by a beautiful, colorful rice. Tender meat and vegetables, and a luscious sauce, made for a fabulous entree that provided not only our lunch but generous leftovers as well; for $10.91, it could easily have served 4 along with the bread.

We also indulged in a small dessert, deciding to share a little something sweet to end our meal. Our waitress was very warm, friendly, and helpful; so when left to decide among an array of treats - cookies, baklava, coconut squares - we asked our server's recommendation. When she said that she particularly likes the coconut scones, we were determined to try one.

Not a traditional English scone, but rather crisp (like a cookie), filled (like a pastry), and glazed, the scone was crumbly and sweet and wonderful with a cup of coffee. Samosa House's coffee is infused with cinnamon, cardamom, and ginger; its scent is enticing, and it is lovely served with rich cream. The scone cost $2.12 and the coffee cost $1.37; together, these would make an excellent snack or treat.

One can readily eat exceptional and delicious food at Samosa House for very reasonable prices well within our mandatory Frugal Floozie Friday budget of $5 per person. The restaurant offers a unique and welcome addition to Ann Arbor's dining options!

Samosa House
1785 Washtenaw
Ypsilanti, Michigan 48197
734-340-6121



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The Next Best Thing to a Free Lunch

I think we all know I'm a frugal girl.

That's not the same as cheap - I expect some value for my expenditures. I'm not just trying to save money, I'm also trying not to waste it. I shop sales, and am the Queen of the Thrift Stores. I also love Manager's Specials - deals at the grocery store when foods are near their expiration date, so that they're being pushed off the shelves at half-price or less. There's nothing wrong with the food, it's just that new stuff is moving in to take its place if the old stuff will go away to make some room. I'm happy to help, and do a little tour of the store each time I'm there - I'm on a mission to look for the prized orange stickers indicating reduced prices.

So, needless to say, I'm also a fan of leftovers. Sometimes I'll eat them "as is," and sometimes I'll re-purpose them. Jeremy and I watched an episode of "Chopped" recently in which the entire show was devoted to leftovers; most of the chefs groused and whined, whereas I was in my glory coming up with ideas!

When I happened to have a number of items to combine into one stellar meal recently, I made myself a lovely lunch to take to work.

Having enjoyed a fabulous Indian meal from Curry Up, I had extra sambhar sauce that had been served with lentil dumplings. Having also eaten a great Chinese meal from the Evergreen Restaurant, there was plenty of rice waiting for a new lease on life.

I also had a small carton of coconut water that my friend Deborah had given to me. She remembers having visited her grandfather in Puerto Rico when she was young, and his having cracked open a coconut for her to drink from; the fresh beverage was amazing! So when she found coconut water for sale at the market, she instinctively bought some ... too bad. She said herself that she didn't know what she was expecting or thinking, but this stuff was not even remotely close to what she remembered. So she gave it to me, confident that I could find some use for it. I'm still contemplating a really noble purpose that lets it shine; but in the meantime, it definitely served me here.

And the final piece to my ridiculously inexpensive dish was a can of chickpeas that I'd bought on sale for less than $1.

Who would have thought such a mishmash of items would make such a fabulous, nutritious lunch to bring with me one cold day when hot food was very much appreciated???

Curried Chickpeas with Spinach

• 1 cup leftover Sambhar sauce (or use a jarred curry sauce)
• generous pinch of red pepper flakes
• generous pinch of kosher salt
• 1/2 teaspoon curry powder
• 1 15-ounce can chickpeas, drained and rinsed
• 1/2 cup coconut water
• 1 cup baby spinach leaves
• leftover rice from a Chinese dinner, reheated for serving

Place the sauce, red pepper flakes, salt, curry powder, chickpeas, and coconut water into a medium saucepan; bring to a boil, then lower heat to medium and cook for 10 minutes. Stir in spinach just until wilted. Serve over rice.

Makes 2 servings.

Frugal Floozie Friday - Gourmet Garden

We've been so, so busy lately that Jeremy and I once again found ourselves out running errands and schlepping to appointments one evening, and determined that we needed to get some dinner. Not having had Chinese food in a long time, we stopped by Gourmet Garden, today's Frugal Floozie Friday feature.

For a mere $5.95, I ordered a platter of Lo Mein with bright, crisp vegetables. It was easily enough to feed 2 or more people, which then allows - within our $5 per person budget - for a fresh, hot, crunchy Spring Roll for $1.25. Since our meal had started with a complementary dish of fried chow mein noodles with a sweet dipping sauce, there was an ample quantity of food.

Jeremy veered from some of his usual dishes, and ordered the Sweet and Sour Pork for $8.50; he'd simply heard it calling to him, so he thought he'd try it. The coating wasn't soggy at all, having apparently been freshly sauced before serving; and the sauce itself wasn't too sweet, and was quite good. Served with rice, this is another dish that could serve two.

The restaurant's dinner dishes are meant to be served family-style and to be shared; and the portions are large enough to serve possibly 3-4 with appetizers. Most of the menu offerings are so reasonably priced - under $10, and often under $8 - that splitting them is a great frugal way to enjoy a good meal.

At lunchtime, you can order the Luncheon Special and get either Buddhist Delight or Broccoli in Garlic Sauce for less than $5 each; and these are served with both soup and with your choice of white, brown, or fried rice.

Gourmet Garden is a great place to go for good food, fast service, and generous portions.

Gourmet Garden
2255 W. Stadium Blvd.
Ann Arbor, MI 48103
734-668-8389



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Brown Rice Pudding with Cherries

It's National Rice Pudding Day, and I'm happy to celebrate the occasion!  Except that I try not to eat too many refined carbs.  And really, given my own preferences, I try to stick to lean protein and lots of fruits and vegetables.

However, I think my sweet tooth is pretty legendary, so I'm obviously not a zealot; how many cakes, cookies, and pies have I posted about??? And I definitely make an exception to any dietary guidelines when it comes to indulging in rice pudding, one of my very favorite desserts (and Jeremy's, too).

So when making this pudding, I used brown rice which adds not only a bit of a nutty flavor but also more nutrition and fiber. Sure, its benefits are discounted by the sugar and the half-and-half, but every little bit counts!

The cherries add a really lovely sweet-tartness, and are enhanced by the almond extract, although the traditional raisins would be more than welcome if you prefer.  (You know me - I always have to tinker a bit.) Dates are also wonderful in rice pudding, if you have those on hand.

This recipe is ridiculously easy to make, as are all puddings - sugar, milk, cornstarch, eggs, stir, set, done.  But it's a great luxury and indulgence to enjoy ... :)


Brown Rice Pudding with Cherries

• 2-1/2 cups water, divided
• 1-1/2 cups instant brown rice
• 1/3 cup dried cherries, chopped
• 1/2 cup sugar
• pinch of kosher salt
• 2 tablespoons cornstarch
• 2 cups half-and-half
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• whipped cream, for serving

In a small saucepan, bring 1-1/2 cups water to a boil; add rice, cover, and simmer for 5 minutes or until water is absorbed.  Place rice and cherries into a 2.5-quart casserole dish.

In a medium saucepan, combine sugar, salt, cornstarch, and remaining cup of water; bring to a boil, whisking until mixture thickens and turns translucent.  Add half-and-half and cook over medium heat, whisking constantly, for 5 minutes until thickened.  Whisk in eggs; cook, whisking constantly, for 2 more minutes.  Add extracts, then pour custard over rice.  (The mixture will look like rice in milk, but the rice will absorb the custard.)

Cover with plastic pressed against the pudding to prevent a skin from forming, and refrigerate for 2 hours.  (If it sits longer than that, you may want to stir in a splash of milk before serving.)

Serve warm or chilled, topped with whipped cream.  Makes 10-12 servings.

Italian Baked Rice for International Picnic Day

It's International Picnic Day - what a perfect celebration for June!

I could have served an American-style picnic today, complete with fried chicken and potato salad.  But I thought that "international picnic day" should be interpreted not as a universal day for picnics, but rather as a day for a meal filled with foods from around the world.

So my international backyard picnic lets us travel to Italy with a baked rice and cheese dish that is reminiscent of risotto, but requires less attention.  Dream of Morocco with fragrant spiced carrots.  Enjoy vibrant Mongolian seared beef, complemented with some simple feta-topped grilled vegetables, then finish the meal with light and tender Hungarian sour cream cookies.  Add a bottle of Spanish wine, and the picnic is complete!

Since I served so many lovely foods at my picnic, I'm going to make them the focus of this week's posts.  Today I'll share the recipe for Bomba di Riso [BOHM-bah dee REE-soh], the rich rice dish, with the other recipes to follow in subsequent days.

To make this casserole - which could easily serve as an entree, served with fruit and salad - all you need to do is cook some rice, stir in some eggs and cheese, and bake ... that's it!  It's a great change from plain ol' rice or potatoes, and there's a hint of nutmeg to offer an exotic nuance.  Some fresh spring peas or asparagus would be a lovely addition, stirred into the rice before baking.

Bomba di Riso
(very slightly adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, from my good friend Mary Schuman)

1-1/4 cups white rice (Arborio preferred)
2 eggs
1/4 cup shredded Parmesan cheese
1 teaspoon kosher salt
very generous sprinkling of freshly ground black pepper
1/8 teaspoon nutmeg
3/4 cup ricotta cheese
3 ounces mozzarella cheese, cut into small dice
1/8 cup finely grated Parmesan cheese

Preheat oven to 350F.  Grease a 1-quart casserole dish.

Prepare the rice according to package directions.  Remove from heat, then stir in eggs, shredded Parmesan, salt, pepper, and nutmeg.

Place half of the rice mixture into the bottom of the prepared casserole dish.  Spread the ricotta over the rice, then top with the mozzarella.  Spread the rest of the rice mixture over the top, then sprinkle with grated Parmesan.

Bake for 30 minutes until bubbling and starting to turn golden.

Serves 6-8 as a side dish.

Raja Rani for Mother's Day

Jeremy gave me a lovely present for Mother's Day: he joined me at an Indian restaurant for lunch.

Now, let me give you the history, to understand the magnitude of this gift.  Jeremy and I have a deal when we take turns picking where to eat: he won't make me go to White Castle, and I won't make him go to Indian restaurants.  Although Jeremy has eaten and liked a fair amount of Indian food, he holds a grudge against it; it's often too spicy for him, and buffets rarely identify what the offerings are so there's no clue what you might be eating.

But he was lured in on Mother's Day.

As we walked downtown past Raja Rani, Ann Arbor's oldest Indian restaurant with a famous lunch buffet, I thought, "Oh, man, that smells so good!"  I didn't say it, though; I'm a woman of my word, and I wasn't going to violate our long-standing agreement.

But then Jeremy said, "What do you think about having Indian food for lunch?"  Gasp!  Bestill my heart!  He said, "That smells really good!"  I told him that I wasn't going to pass up this momentous millisecond, and we immediately turned around to partake of a fabulous meal.

First and foremost, virtually everything at the buffet was not only labelled with a name, but there was also a brief description; so one could readily know, for example, that the Malayee Kofta were "cheese and vegetable balls in creamy sauce" and that the Navrattan Korma was a dish offering "nine vegetables with yogurt sauce."  Tandoori chicken, with its gorgeous red tinge, and breads hardly needed labels.

So, needless to say, I filled my plates (first helping shown above, the second was a bit more sparse) with a bit of everything: spinach with homemade paneer, potatoes, chicken, eggplant, dumplings, vegetable fritters, and all sorts of wonderful foods.  Nothing was particularly spicy, which was perfect for Jeremy; he enjoyed naan, rice, and several varieties of chicken, along with one of his favorite drinks - mango juice.

Beyond the generosity of spirit shown in granting me an amazing Indian feast for Mother's Day, Jeremy also had another shining moment that day: he ate goat.

Curried Goat, in a spiced tomato cream sauce, was on the buffet table.  And Jeremy, a braver man than I am, tried it first.  In fact, he couldn't believe a good eater like lil' ol' moi wouldn't have immediately leapt at it.  But whereas Jeremy wants his food identified for him, I do better if I don't know what's on my fork and headed for my mouth, so that I have no preconceived notions.  Not that there's anything wrong with goat - it's not like eating pussycat or something!  It's just not a staple in this country, or in my household, so I started with all my favorites - which were in plentiful abundance - before trying the less familiar offering.

But Jeremy went right for it: "I saw goat, I had to try it."  At first he thought it was "unique," but after a few moments he decided that "The goat is delicious!"  So I took a taste, and thought it was okay; it wasn't lamb-like at all, as I'd expected it to be.  I would eat it again if it were offered, but I decided that sweets were more enticing.

For dessert, there was rice pudding with just a hint of spice in a thin cream, and there was gulab jamun - tender fried balls of dough in a sweet, scented syrup.  If I hadn't already indulged to such a degree, I could easily have eaten several helpings of these lovely little treats.  And the syrup was really good when mixed with the rice pudding, too.

So my Mother's Day gift consisted not only of food, but of my very sweet son making a generous concession to join me in one of my very favorite cuisines ... and he enjoyed himself!  He loved it!  What more could I ask for?

"Chopped" Challenge - Red Pepper, Spinach and Feta Risotto

My fabulous blogging buddies Judee (Gluten-Free A-Z Blog) and Judy (Cranberry Morning) suggested feta cheese and basil pesto, respectively, as items they wanted me to use in creating an appetizer for my "Chopped" challenge, in which I had asked readers to suggest ingredients that I would then have to use in creating something wonderful to eat.

In addition to sharing a name, despite the spelling variation, they also both eat gluten-free diets.  So I thought that this was a match made in cyber-Heaven and that I should unite my friends' items into one great dish!

I didn't want to offer a recipe for pizza or noodles or anything that could contain gluten.  Sure, there are breads and pastas which would accommodate this dietary restriction; but there are also so many, many foods without gluten that it seemed better to showcase them rather than to use substitutions.

The ingredients I was challenged to use made my thoughts immediately travel to the Mediterranean.  In Italy, it is customary to eat dishes in succession, with pasta or rice - a "primo piatto," or first course - served before the main meat dish.  So a creamy risotto, enhanced with the vibrant flavor of pesto and the zesty addition of Feta, sounded like the perfect antidote to a winter day.

I must say, this dish is simply, richly, and addictively delicious; I was so disappointed when I finished the last of it!  And isn't flavor the most important ingredient in any dish?


Red Pepper, Spinach and Feta Risotto

1 tablespoon extra-virgin olive oil
3/4 cup Arborio rice (the high starch content contributes to the creamy texture of the dish)
1 cup vegetable stock or water
1 cup dry white wine
1 teaspoon kosher salt
generous sprinkling of freshly ground black pepper
2" rind of Parmesan cheese (see note below)
3 tablespoons basil pesto
finely grated zest of 1 lemon
1/2 cup Feta cheese, divided
1/2 cup chopped roasted red peppers
2 cups chopped baby spinach leaves

Heat the oil over medium heat in a medium saucepan.  Add the rice and cook for 2 minutes, stirring to coat the rice in the oil.

Heat the stock and the wine.  Add the liquid to the saucepan in small increments, stirring the rice until the liquid is mostly absorbed and then adding a bit more liquid.  When half of the liquid has been added, add the salt, pepper, Parmesan rind, and pesto.  Continue to add liquid to the rice, stirring constantly, until the liquid has been used up.  Test the rice to make sure it is just tender; if it's a bit on the crunchy side still, add a bit more liquid and continue to stir.

Once the liquid has been almost entirely absorbed and the rice is creamy, remove the Parmesan rind.  Stir in the lemon zest, 3/4 of the Feta, the red peppers, and the spinach; cook just until the spinach is wilted.

Place onto small serving dishes and sprinkle the remaining Feta on top.

Serves 4-6.

Note: Buy hunks of good Parmesan cheese, and always save the rinds!  With the last scraps of cheese on them that are beyond being grated, they add flavor and creaminess to risotto, to sauces, and to soups.

Frugal Floozie Friday - Taqueria La Fiesta

Taqueria La Fiesta is a bit hidden at the end of a small strip mall.  Despite being near one of the busiest corners in town - Carpenter and Packard - it would be easy to go past it without realizing that the restaurant is there.

So, that's why it's today's Frugal Floozie Friday feature - to make sure you don't drive by, but stop in to enjoy some fabulous authentic Mexican cuisine.

Jeremy, Stuart (my ex-husband, for those who don't remember him), and I decided to eat dinner at the taqueria after a long afternoon of shopping for a new oven once mine was finally in need of last rites.  I despise sorting through the options I don't want and performing mathematical calculations weighing one store's deals vs. another's.  It's utter wretched misery that simply makes my brain hurt!  (I get equally stressed by cell phone packages, as well as orange juice and toothpaste options.  Anyone who knows me has heard my rant about too many dizzying choices!)

So we sought respite at Taqueria La Fiesta, and found not only some outstanding food for exceptionally reasonable prices, but also a tremendously friendly welcome from the owner, George, whose family has run the establishment for the past 5 months.

When we walked in the door, the restaurant smelled so enticing!  Rarely do I walk into a place and immediately find myself immersed in so many tantalizing aromas.  We were warmly greeted and immediately shown to a table, and an appetizer of pico de gallo - a zesty fresh salsa - with chips was brought out for us.

I had a few questions about the menu, particularly about portion sizes for determining what could be shared for $5 or less per person - our mandatory Frugal Floozie Friday budget.  George answered all of my questions while proudly telling how his aunt, the primary chef, uses his grandmother's recipes to prepare the food.  (She usually cooks with love; but she's banned from the kitchen if she's in a bad mood, apparently, as George told us you can even taste the difference in the food because his aunt infuses her cooking with so much passion!)

Jeremy ordered - and loved! - the enormous Burrito Gigante filled with carne asada, a flavorful char-broiled steak; this was large enough to split, and at $6 could easily be a Frugal Friday dish for two.  Stuart and I split the Burrito Gigante platter, which also offered generous servings of refried beans and rice; we chose the tender and well-seasoned birria (marinated beef) filling pictured below.  At $7.75, this was an exceptional value offering almost more food than two people could eat comfortably (but we're good eaters, so we managed just fine!)

George very generously brought two different well-stuffed tacos for us to try, so that I can attest to still more inexpensive dining options.  On the left, in the picture at the top of the post, is the barbacoa [bar-bah-KWAH] taco filled with steamed beef that is spicy without being hot; the meat is perfectly complemented by the generous cilantro, and this is a great value at only $1.80.  To the right is the $2 taco gringo - filled with the lettuce and tomato that we're accustomed to in this country, and served with a genuine smile and affection - featuring a tender, succulent chicken.

To go with my meal, I ordered a tall glass of hibiscus tea - Jamaica [hah-MY-kuh] in Spanish - which was reminiscent of a fruited sweet tea.  Jeremy liked it so much that I let him finish it for me after I'd had just a few sips.  It costs $2, but there are less expensive sodas available, too.

Taqueria La Fiesta offers a number of vegetarian options: traditional Mexican egg dishes for breakfast, potato tacos, bean and cheese tamales, meatless nachos, and burritos filled with grilled poblano peppers or mushrooms.  There are vegetarian fajitas, and also a wide variety of dishes featuring nopales [noh-PAHL-ays] - prickly pear cactus.

George told us that his family removes the cactus needles by hand, rather than the faster method of burning them off which actually causes the cactus to feel traumatized.  Nopales are similar to okra, with a famous "slime" factor if not prepared properly; burning the needles increases this tendency, so the more time-consuming hand preparation is infinitely preferable and makes the salad, cactus in salsa, and the rich stuffed cactus paddles with cheese even more delicious.

There are a number of deals you can take advantage of at the Taqueria: check in on Foursquare and earn a 10% off coupon; enjoy a lunchtime carry-out special between 11 a.m. - 1 p.m., buying one entree at regular price and getting the second for half off; and police, fire and EMS workers get 10% discounts.

So, what are you waiting for?  Go eat!  And eat well at Taqueria La Fiesta, where you'll find a lot of frugal dining options and an exceptionally friendly host.

Taqueria La Fiesta
4060 W. Packard
Ann Arbor, MI 48108
734-477-9240
Tuesday - Saturday: 10 a.m. - 6 p.m.
Sunday: 10 a.m. - 4 p.m.

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National Voodoo Day

Today is a holiday in the West African country Benin: it's National Voodoo Day.

Now, before anyone starts thinking I'll be offering a recipe for a magic potion, let me assure you that the true practice of Voodoo doesn't involve all the propaganda that is usually associated with it. According to Martine De Sousa, a museum curator and expert on the religion: "People have a negative image of voodoo ... (as) a sort of a witchcraft, where you can put a bad spell on someone when you are jealous of that person."

Instead, Voodoo features a single creator in addition to a hierarchy of major divinities who rule over the Earth, the sky and the water; this then explains the power that fetishes and other inanimate natural objects are believed to hold, imbued with spirituality as they are.  There are also lesser deities which can act as intercessors in a role similar to that of saints in the Catholic church. According to Wikipedia, "about 23% of the population of Benin, some 1 million people," are followers of Voodoo.

In honor of today's festivities, I modified this recipe a bit from one I found in The New York Times International Cookbook by Craig Claiborne. My copy of this classic is ancient and decrepit; in fact, it's so old that it's taped together, it shows evidence of encounters with spilled ingredients, and Benin is still called by its pre-1975 name of Dahomey!

In southern Benin, corn is the primary starch; in the north, yams are. Fish and seafood play a significant role in the cuisine throughout the country, as do rice, tomatoes, peanuts, and black-eyed peas. Meat - usually goat or pork - is a luxury, so it would be reserved for an occasion such as today's.

This dish offers great flavor, meat served in honor of the holiday, and black-eyed peas which are thought to bring good luck if eaten in the new year.  It's got everything you need for a celebration!

Ham and Shrimp with Black-Eyed Peas

1 cup dry black-eyed peas

3 tablespoons peanut oil

1 small onion, chopped

1 large garlic clove, minced

1/2 cup finely diced ham

1/3 pound pre-cooked shrimp, chopped

1 tablespoon kosher salt

2/3 cup chili sauce

1/3 cup water

1 tablespoon cayenne pepper sauce rice, for serving

Place the peas in a medium bowl and cover generously with water; soak overnight at room temperature.  

Drain the peas and place them in a medium saucepan; add water to cover generously.  Bring to a boil, then lower heat and simmer for 30 minutes; drain.

In a medium saucepan, heat the oil over medium-high heat.  Add the onion and cook for 5 minutes, stirring occasionally, until the onion is browning.  Add the garlic and cook for 1 minute.  Add the ham, shrimp and salt; cook for 5 minutes, stirring occasionally.

Add the chili sauce, water, and cayenne pepper sauce; cook for 10 minutes, stirring occasionally.

Serve the dish over rice.

Serves 2-4.

Harvest Stew

I love my crockpots! I only have two now - Mama Bear and Baby Bear, as I call them. I gave the enormous Papa Bear one away to someone in need. But the ones I have left are perfect for making dinner and for keeping dips warm, respectively.

It takes almost no effort to put together the ingredients when using a crockpot, and then to let your dinner simmer away - without the need for monitoring - so that it can be ready for your return home after a long day.

This stew is a perfect way to eat something warm and nutritious on a chilly Fall day while also celebrating the bounty of the harvest; it's a stellar example of seasonal cuisine, featuring pumpkin, sweet potato and apple cider.

This hearty dish is vegan - yes, vegan! - if you use the soy chorizo noted in the recipe; carnivores are welcome to substitute a spicier treyf ([TRAYF] = not kosher) pork variety of the sausage, though.

Either way, it's a great meal to come home to. The house smells amazing, and your dinner will warm your soul.

Harvest Stew

2 tablespoons oil
1 12-ounce package Trader Joe's soy chorizo
1 large yellow onion, chopped
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon seasoned salt
1 cup corn
1 15-ounce can pureed pumpkin
1 sweet potato, peeled, cut into 3/4" dice
1 15-ounce hot chili beans, undrained
1 teaspoon chili powder
2 teaspoons coriander
1 tablespoon cumin seed
1 cup Uncle Ben's Whole Grain Brown and Wild Rice Medley
1 32-ounce container Imagine creamy sweet potato soup
1/2 cup apple cider
generous splashes of cayenne pepper sauce

Heat the oil in a medium skillet over medium heat; add the chorizo and saute for 5 minutes; place in a 6-8 quart crockpot.

In the same skillet, saute the onion, garlic, red pepper flakes, salt and seasoned salt until the vegetables are softened; add to the crockpot.

Add the corn to the same skillet and cook for 2-3 minutes, stirring occasionally, until it is lightly toasted and some of the kernels are golden; add to the crockpot.

Add the remaining ingredients to the crockpot. Cook on "low" for at least 8-10 hours, and serve hot.

Makes 10-12 servings.

Kale and Peppers in Red Wine Sauce

Sometimes you want something rich and decadent to eat; other times, you feel a bit ascetic and long for something more noble. And when your cells are calling to you, telling you that they're desperate for food that's good for them, you've just got to listen to them. They know what they're talking about.

Too many long hours and stressful days tend to make even the most conscientious of us eat poorly - quick meals on the run, snacks, chips and/or cookies.

So when I woke up one morning craving vegetables - truly, nothing else sounded at all appetizing! - I knew I needed to give in. I chopped up some peppers and some beautiful red kale, full of color and nutrients, and sauteed them briefly in some good green olive oil. I made a quick sauce of pesto thinned a bit with red wine. And I served it all over a microwaveable package of whole grains and rice.

You'd think that a pile of vegetables on a mix of brown rice and quinoa would be a less-than-stellar meal, but you'd be wrong. Light, fragrant and richly flavored, this was just what my overstressed system needed, and a perfect nutritious dish for any time you need a bit of restoration.

Kale and Peppers in Red Wine Sauce

2 tablespoons extra-virgin olive oil
1 small red onion, chopped
1 small yellow onion, chopped
1 small red pepper, chopped
1 small orange pepper, chopped
6 stalks red kale, stems trimmed, chopped
1-1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
4 tablespoons pesto
1/2 cup red wine (Flip Flop Wines Merlot - a fabulous marketing gift!)
2 8.5-ounce packages Uncle Ben's Whole Grain Medley - Roasted Garlic flavor

Heat oil in a large skillet over medium heat. Saute the onions and peppers for 5 minutes, until softening. Add the kale and cook for 5 more minutes. Add the salt and the red pepper flakes.

Combine the pesto and the wine; pour into the skillet and bring to a boil. Cook until the liquid is reduced by half.

Prepare rice/grain medley according to package directions, then serve the vegetables over the rice.

Serves 4.

Frugal Floozie Friday -- Tuptim

A friend and I recently ate a fabulous dinner at Tuptim Thai restaurant. Neither of us had been there in ages, so it seemed a perfect place to go on a Friday evening.

Tuptim means "ruby" in Thai, and the restaurant's owners extend a very warm invitation on the menu with hopes that "you will find our atmosphere as lovely and our food as enticing as that precious gem."

The atmosphere is friendly and very inviting; the exterior is a bright and vibrant red. The staff is also quite gracious, helping to create an ambience conducive to conversation.

But the food is the greatest enticement - I have never eaten anything at Tuptim that I haven't loved.

Our Frugal Floozie Friday feature is the appetizer pictured above: Curry Puffs. Delicate pillows of puff pastry stuffed with a curried potato and pea filling, these are tender and delicious! They're served with a tangy cucumber vinaigrette that isn't absolutely necessary - the puffs are wonderful without it - but which also adds a unique flavor and distinction if used for dipping. They were a perfect fit for the mission, at precisely $5.

We also ordered a Grilled Beef Salad, with tomatoes and cucumbers and a lovely vinaigrette. At $8, it exceeded our Frugal Floozie Friday $5 per person budget if ordered by an individual; and it is admittedly a perfect size for one person's meal. But since we split the salad as part of a several course meal, this also counted as a less-than-$5 per person option. The beef was tender, the vegetables were fresh and crisp, and the dressing was slightly tart, slightly sweet, and an ideal way to bring all of the flavors and textures together.

Our entree went over the budget even when shared; but it was so wonderful that I had to mention it anyway. The Basil Fried Rice with chicken cost $12, was fragrant with a variety of seductive aromas, and was probably the highlight of the entire meal ... quite a statement, given how delicious everything was!

There were several other potential Frugal Floozie Friday options at Tuptim, from spring rolls to fish cakes to dumplings, a vegetable soup with tofu and ginger and vermicelli, as well as a tapioca pudding prepared with coconut milk.

Enjoy some great frugal - but still delicious! - dishes at Tuptim!

Tuptim
4896 Washtenaw
Ann Arbor, MI 48108
734-528-5588


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Red Beans and Rice, Because "It's Monday, Darlin'"

Red Beans and Rice is a dish that traditionally cooks all day long. But sometimes you just don't have all day at your disposal; or your craving doesn't hit until you're riding the bus home, and you need to get your fix now once the notion has started to tease you.

And so I present this quicker - and thus inauthentic, but delicious nonetheless! - version of the famous dish, with apologies to folks (like my beloved blogging buddy Candace) who are from Louisiana and cherish the true vision of Red Beans and Rice.

I also apologize to the late, great Louis Armstrong, who loved this dish so much that he would sign letters "Red Beans and Ricely Yours." Louis adored this classic food to such a degree that the ability to make it properly was a litmus test of sorts for his fourth wife, Lucille - a northerner who won his heart by cobbling together a recipe that Louis declared to be "very much delicious."

But sometimes a girl's gotta do what a girl's gotta do, even if it's not entirely traditional. Because it's Monday, and that calls for Red Beans and Rice.

Back in September of 2005, I read an article in The New York Times about New Orleans' earliest attempts at recovery after the horror of Hurricane Katrina, which struck the city 6 years ago today (just as Irene is wreaking havoc on the East Coast). Red Beans and Rice was a critical component of the story.

The resilience of the people who live in New Orleans, and the tragedy of the unfathomable damage to a city I've only visited once and adored, struck me deeply.

And there is one portion of the article which has stayed with me for all these years as the city has come back to life. It is haunting for the normalcy it portrays in the midst of chaos; and it demonstrates the importance of the cherished comforts of food, tradition and familiarity after inconceivable trauma:

"Monday isn't Monday in New Orleans without red beans and rice. That's because back when laundry was done by hand, Monday was the day for doing it. A dish that could simmer all day was called for. People throw their laundry into washing machines any day of the week now, but red beans and rice is still the dish you eat on Monday in New Orleans.

On this Monday, two big pots were cooking on propane stoves on the sidewalk in front of the restaurant Alex Patout's, just across the narrow street from Antoine's.

The building's owner, Finis Shelnutt, was manning the pots, despite the neighborhood's stench, the approaching darkness and the near-barren streets.

Why?

'It's Monday, darlin',' he said."


Quicker Red Beans & Rice

3 strips bacon, cut into 3/4" pieces
1 small red onion, chopped
1 small red pepper, chopped
1 stalk celery, chopped
1 large garlic cloved, minced
1 link cooked Andouille sausage, sliced lengthwise then cut into 1/2" pieces
1 15-ounce can dark kidney beans, drained and rinsed
1 8-ounce can tomato sauce
1/8 teaspoon cayenne pepper sauce (Clancy's Fancy Hot Sauce, if you can get it - a fine Ann Arbor product!)
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1-1/2 cups white wine (I used Flip Flop Wines Riesling, a most generous marketing gift!)
1/2 cup water
rice, for serving

In a 3-quart saucepan over medium heat, cook the bacon until it is starting to brown and has released some fat. Add the onion, red pepper, celery and garlic; cook until the vegetables have softened and the onion is translucent, stirring frequently. Add the remaining ingredients and turn the heat to high; bring to a boil, then continue cooking for 15-20 minutes until some of the liquid has evaporated but it's still quite soupy. According to the Armstrong family recipe: "Beans and meat should always be just covered with water (juice), never dry."

Serve in a deep bowl, over rice.

Makes 4-6 servings.