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 3

 

Fruit plate: Cara Cara oranges, prunes, dried cranberries, and toasted walnuts drizzled with pomegranate molasses.

I made some progress with the morning adventure: trying to drink tolerable coffee. I combined the vanilla soy creamer with a splash of the insipid caramel almond creamer, and it was not bad. It wasn't my usual rich vanilla bourbon pound cake-flavored Coffee-Mate-infused coffee. But we had definite improvement today!

Being a vegan doesn't necessarily mean you're eating health food - remember, the Fritos and mint faux-reos are vegan. Just as vegetarians can still be eating mac 'n' cheese and fried ice cream, while omnivores might be carefully eating lean proteins and salads, it's all about the choices you make.

And I've been choosing to eat Fritos and faux-reos a) because I like them, and b) likely as a bit of compensation for all the foods I'm currently depriving myself of, like cheese. I miss cheese. I haven't eaten pasta yet, despite it being on my "to do" list, because the thought of not even sprinkling a bit of parmesan on top of it is just kinda heart-breaking.

Now, this is my own personal little experiment and I could change the terms of my mission: I could allow the Coffee-Mate, with its bit of cream, or the parmesan. My personal feeling is that cows are producing milk, chickens are laying eggs, and bees are making honey no matter what; there's no reason not to eat these products, though you'd certainly want to be conscientious about the animals' living conditions and happiness. However, this particular lab rat is very goal-oriented and disciplined when she has to be, so I'm stickin' with it. I set the plan in motion - vegan, pure and simple - and will see it through.

And that means no cheese. Whimper ... :(

So, anyway .... Instead of lots of carbs like oatmeal or rice or noodles or muffins - which seem to have dominated my meals these past two days - for breakfast I ate a simple fruit plate: Cara Cara oranges, which I love, topped with prunes, dried cranberries, toasted walnuts, and a drizzle of my beloved pomegranate molasses. This is an integral ingredient in Middle Eastern and Persian dishes. It is sweet and tart and a fabulous condiment - go get some! Use it in salad dressings, sauces, as a glaze, or even just dribbled into club soda. Do it. You'll thank me!

Fennel slaw, assorted olives, baguette spread with Earth Balance butter substitute.

After today's photo shoot (three different menu options I couldn't eat!), my kitchen was its usual disaster of dishes and bowls and scraps and mess. By the time I got that cleaned up and threw a load of laundry in, I just made a simple lunch: the last of the olives, some more of the fennel slaw, and a chunk of good bread spread with Earth Balance butter substitute. (It has a kinda grey-ish aura to it, but tastes pretty good.) Nothing glamorous, but nice nonetheless.

Chocolate Banana Almond Milk Shake

For a snack mid-afternoon, as I typed with three stories due tomorrow (and needing a few more details before I can file two of them), I made a milkshake: banana, chocolate almond milk-based ice cream (which is so dark and chocolaty!), and vanilla almond milk. This, I have to say, was really, really good! Not a compromise at all ... :)

Chopped salad with toasted pita chips.

Still trying to finish Tuesday's feature story for the Food page, I just made a simple Israeli-style chopped salad for dinner. Chop lots of vegetables - in this case, carrots, cucumber, celery, broccoli, tomato, and red onion - in small pieces ... that's it. I thought about sprinkling it with lemon juice and extra-virgin olive oil, but decided instead to use Garlic Expressions salad dressing, made in Perrysburg (which is just outside Toledo).

If I get my story filed tonight (please, please, please!), I'll reward myself with a dessert. I'll include that in tomorrow's post ....


Chocolate Banana Almond Milk Shake

1 banana
1 generous scoop chocolate-flavored So Delicious almond milk non-dairy frozen dessert
Generous splash of Silk caramel-flavored almond milk creamer
Vanilla-flavored almond milk

Place the banana and the ice cream into the blender. Pour in a splash of creamer, then pour in enough almond milk to reach half-way up the banana and ice cream. Blend, drink, enjoy.

Yield: 1 serving
Source: Mary Bilyeu

Vegan Week - Day 2

Ramen with carrots, mushrooms, pea pods, broccoli, red and green onions, some chile garlic sauce, and toasted peanuts and sesame seeds.

Well, another day as a vegan!

I still don't like the almond milk coffee creamer, though it was a bit more tolerable this morning. So, while I was at the grocery store to get supplies for tomorrow's photo shoot (for next Tuesday's lead story on the Food page), I looked for coconut milk creamer but couldn't find it; I settled for a soy milk creamer, which I don't have a lot of hope for. But it's not good to start the day with bad coffee ... bleah! This is a work in progress ... or an opportunity for an entrepreneur.

Applesauce muffins and a banana.

For breakfast, I had a banana and an applesauce muffin. Craig had tried one of the muffins yesterday, before leaving, and even said he liked it ... wow! Instead of an egg for protein and structure, I used 1/4 cup silken tofu. The muffins baked up beautifully ... :)

Now, tofu, to my mind, is not food. I've tried marinating it, searing it, chopping it, tasting it in various Asian restaurants, and virtually every other means of dealing with it. And you know what it tastes like? Vomit. Truly. No matter what, unless I simply bury it under chocolate or peanut butter or cinnamon or some other strong flavor. But tofu works perfectly as an egg replacement in baked goods - let's celebrate that, and not employ it for any of its lesser uses. (Your amusement du jour: Craig actually likes tofu! What is it with his taste buds?!?!?)

Fennel Slaw and French fries.

Like yesterday, lunch included a salad: Fennel Slaw, which is one of my very favorites. Lots of crispness and crunchiness, with just a hint of that famous (infamous?) licorice/anise flavor. Because I had prep work to do for tomorrow's photos, I didn't feel like chopping or stirring or sautéing or anything that required much involvement on my part. So I just made a very simple accompaniment for the slaw: a handful of extra-crispy french fries, sprinkled with a touch of salt and an equal touch of Old Bay seasoning.

(Aside: I want some credit for doing a non-vegan photo shoot tomorrow! I could've given y'all tofu, wheatgrass, and other such fare, rather than the omnivore fest that will be of greater interest. As Spock says, "The needs of the many outweigh the needs of the few, or the one." Even if the one is the one who has to prepare the food.)

Then, after eating the fennel and cabbage and onions, I did my breath - and, thus, the pussycats - a favor and ate a few of the generic mint faux-reos which may be my new favorite junk food. (They're double-stuffed, which is gross and excessive in traditional Oreos, but is perfect for the ones with the minty filling!)

On a chilly, dreary, rainy, snowy, icy "March comes in like a lion" evening, a nice hot dinner was the perfect comfort. Ramen. A huge bowl of it, loaded with carrots, mushrooms, pea pods, broccoli, red and green onions, some chile garlic sauce, and toasted peanuts and sesame seeds.

And there will likely be more faux-reos in my future, this evening ... :)


Applesauce Muffins

1 cup unsweetened applesauce
1/8 cup silken tofu
1/2 cup vanilla almond milk
3/4 cup flour
1/2 cup whole wheat flour
Pinch of kosher salt
1/8 cup brown sugar
1 teaspoon + 1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon aluminum-free baking powder
1 tablespoon ground flax seed
1/3 cup chopped walnuts
2 tablespoons sugar

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

In a large mixing bowl, whisk together applesauce, tofu, and almond milk until smooth. Add flours, salt, brown sugar, 1 teaspoon cinnamon, nutmeg, baking powder, flax seed, and walnuts. Stir until combined.

Divide batter among the lined muffin cups. Stir together sugar and remaining 1/8 teaspoon cinnamon; sprinkle over muffins, then bake for 20 to 25 minutes until muffins feel set when lightly pressed and a toothpick inserted into the center comes out clean.

Yield: 12 muffins
Source: Mary Bilyeu


Fennel Slaw

1 small fennel bulb
4 cups shredded green cabbage
1/2 small red onion, halved, sliced thin
1 teaspoon sugar
4 teaspoons red wine vinegar
2 tablespoons oil
Pinch of kosher salt
Generous pinch of freshly ground black pepper

Trim stalks, fronds, and root end from the fennel. Slice remaining bulb in half, then slice thin; place into a large mixing bowl along with the cabbage and onion.

Combine sugar, vinegar, oil, salt, and pepper; pour over vegetables and mix. Let rest for 30 minutes or, preferably, several hours for the flavors to blend.

Yield: 8 servings
Source: Mary Bilyeu


Vegetable and Peanut Ramen

1 teaspoon sesame oil
Few mushrooms, sliced
Few pea pods
1 thin slice red onion, halved
Few broccoli florets
1 small carrot, peeled, sliced thin
1 small stalk of celery, sliced thin
1 large scallion, root end trimmed, sliced thin
Vegetable broth
2 tablespoons peanut sauce
1/2 teaspoon chile garlic sauce
1/2 tablespoon soy sauce
1 package ramen noodles, seasoning packet discarded
1 teaspoon toasted sesame seeds
Handful of chopped peanuts, toasted

In a medium saucepan, heat the oil over medium-high heat; add mushrooms and sauté briefly. Add pea pods, red onion, broccoli, carrot, celery, and white part of scallion; cook for 1 minute. Pour in broth to cover vegetables by 1 inch. Stir in sauces and add noodles. Bring to a boil and cook 3 minutes, until noodles are just done.

Pour everything into a deep bowl and sprinkle with sesame seeds, peanuts, and green parts of the scallion.

Yield: 1 generous serving.
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.

Santa Sammi, or Two Versions of a Bolognese

As Jeremy, Craig and I were enjoying our recent feast of treats from Whole Foods Market, and tasting their easy-to-prepare gnocchi [NYOH-kee], I started pontificating about the different styles of this classic dish.

Many people know about the dumplings, which are readily available in grocery stores. But there is also a Roman version, made of either farina or cornmeal, which is baked rather than boiled. I know - the little minutiae that take up space in my brain! Don't ever ask me anything practical, like how to jump a car battery. But I can chat for days about such esoteric matters as linguistics, art history, and regional cooking styles!

So anyway .... As we ate, I promised to make the Roman variety of gnocchi, which are akin to a cheesy polenta, to show the difference.  And here they are!

The substantial gnocchi require a topping that's sturdier than a marinara sauce, which is better suited to something delicate like angel hair pasta. And so it occurred to me that I should make a sauce in honor of Craig's dog, Sammi, pictured above as a puppy (he's now 13). His breed and the sauce I chose share a name and a place of origin: Bolognese [boh-lohn-YAY-say], from the city of Bologna [boh-LOHN-yuh].

Because the Italians are as obsessive about their food as the French are about their mother tongue - remember the Académie Française, devoted to regulating the language into submission, an impossibly Sisyphean task - there is an "official" version of Ragù Bolognese. According to Wikipedia:

In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for "classic Bolognese ragù" with the Bologna Chamber of Commerce (La Camera di Commercio di Bologna). A version of the academy's recipe for American kitchens was also published. The academy's recipe confines the ingredients to beef from the plate section (cartella di manzo), fresh, unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata (or tomato purée), meat broth, dry wine (red or white, not sparkling), milk, salt and pepper. The option of adding a small amount of cream at the end of the preparation is recommended.

My version isn't an exact replica of the authorized one, but does feature all of the required ingredients: the pork fat, beef, vegetables, wine, tomato, and milk. And it's very, very good!

Have a lovely and very merry Christmas, with lots of good food! I wish you many blessings and much happiness ... :)

Be sure to stop by and visit on Wednesday, for my "Top 10 of 2012" post - the best things I've eaten all year!

Roman Gnocchi with Ragù alla Bolognese

Gnocchi
(adapted from a recipe for Roman Gnocchi in From a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette)

• 4 cups milk
• generous pinch of nutmeg
• 1 teaspoon kosher salt
• 1-1/2 cups yellow cornmeal
• 4 eggs
• 1-1/2 cups grated Parmesan cheese, plus extra for serving

Heat milk, nutmeg, and salt in a large saucepan over high heat just until it's almost boiling; turn heat down to medium-low. Slowly stir in cornmeal, in small increments; stir for 5 minutes until thickened. One by one, stir in eggs; then stir in cheese.

Grease a 9"x13" baking pan. Pour cornmeal mixture into the pan, cover, and refrigerate at least 1 hour to chill it and let it firm up.

Preheat oven to 425F. Cut into the cornmeal and score it into 2" squares; bake for 30 minutes or so, until firmed and golden at edges.

Sauce

• 2 tablespoons bacon fat
• pinch of red pepper flakes
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1 large carrot, chopped fine
• 1 large celery stalk, chopped fine
• 2 tablespoons kosher salt
• generous sprinkling freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon Italian seasoning
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• 1-1/2 cups milk

In a large saucepan or Dutch oven, melt the bacon fat over medium-low heat. Add the red pepper flakes, onion, garlic, carrot, and celery; cook for 5 minutes. Add salt, pepper, sugar, and Italian seasoning; cook for 5 more minutes, stirring occasionally, until vegetables are tender and are just starting to turn golden.

Add the beef and pork; brown the meats, then drain the mixture. Add the wine and the tomatoes; cook for 5 minutes over medium heat. Add a generous splash of milk, stir in, and cook for 5 minutes. Add more milk in this same fashion, every 5 minutes or so, until all the milk has been incorporated. Cook on low heat for 15 more minutes.

To serve: Place 4-5 gnocchi onto a plate and top with sauce, then top with Parmesan cheese, if desired.

Serves 4-6.

Frugal Floozie Friday - Chela's

I'd heard so many wonderful things about Chela's from friends and readers that when Craig - making his debut here on ye olde blog as "the new guy," a nice Jewish boy (with emphasis on the nice, since he seems to think I'm more Jewish than he is!) - was craving Mexican food, I thought this would be the perfect place to go for a Frugal Floozie Friday post. I'd been told that the prices definitely met my $5 per person mandatory budget, so we went off on an adventure.

The campechana taco pictured above - made with a combination of chorizo and carne asada on a corn tortilla - cost a ridiculously measly $1.85 ... I'm serious! And yet, there was no skimping on the filling, which was very flavorful and tender. Accompanied by horchata - a creamy, sweet rice-almond drink - that cost a whopping $1 for the equivalent of, say, an average medium-sized drink, this would make a great light lunch or substantial snack. (Those who quibble about my portion sizing could order a second taco and still come in at under $5. I might order a second taco too, just 'cause it was really good.)

We also ordered a pork tamale, yet another treat for a mere $1.85, simply because I love tamales. I've always wanted to go to a tamale-making party, and have yet to receive an invitation; I was so jealous when my blogging buddy Jenn, of Jenn's Food Journey, wrote about her own opportunity to do so! I order them whenever I can, and was impressed again at the generosity of the serving and the filling at Chela's.

Complementary accompaniments to the dishes are offered at the counter: sour cream, a mild green sauce, and a vibrantly spicy orange hot sauce.

Craig had not only been dreaming of Mexican food, but specifically of a burrito. So he ordered the black bean variety, also stuffed with rice, cheese, guacamole, lettuce, and hot sauce; this is a great value at $6, even if it's just out of our mandatory price range for one person. It was a nice, fat, happy, round offering that could satisfy one hearty appetite, or two hungry people for only $3 each.

Our final dish to sample was the cheese and vegetable quesadilla for exactly $5. It would be a lot of food for one person to finish, in all honesty, but would be great to share along with other inexpensive dishes. Filed with bright, colorful zucchini and peppers, this was far more than a mere serving of a tortilla and some cheese.

There are many varieties of each dish, as well as salads; and virtually everything on the menu comes in at under $5 period, not just per person. Desserts - cookies, rice pudding, and flan - are also available. And vegetarians can eat happily with lots of options. Brunch is served on weekends, and Huevos Rancheros as well as chilaquiles and a breakfast burrito all meet our budgetary requirement, too.

So, go try Chela's, a welcome addition to town!

I'm hosting an amazing giveaway: you could win 2 tickets to CRUSH Birmingham on Saturday, September 22 at 6:30 p.m., to be held at the Townsend Hotel in Birmingham, Michigan. A fabulous party featuring food, wine, area chefs, and master sommeliers, it's a benefit for The Children's Leukemia Foundation of Michigan. But you - yes, you! - might be able to win 2 tickets. Click here for more information.


Chela's
683 S. Maple Rd.
Ann Arbor, MI 48103
734-332-6055
Monday - Saturday: 10:30 a.m. - 9 p.m.
Sunday: 10:30 a.m. - 8 p.m.



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Thai-Style Peanut Cole Slaw

Each Friday evening, I try to stop by and visit with my friends at the Dixboro Farmers' Market. I schmooze, I shop ... it's a good way to end the week.

I bought some baked cinnamon honey almonds from Nana's Nuts, which donates some of the profits from sales to the C.S. Mott Children's Hospital at the University of Michigan to help provide some fun and diversion for sick kids. I bought a beautiful loaf of sourdough rye bread - complete with caraway, which makes it an authentic rye (to my mind, and to that of Jeremiah, the baker) - from The Mother Loaf, which specializes in "naturally leavened breads made with locally sourced, organic ingredients." And I bought some healthy fruit-based snack bars from Motor City Munchies, which are "organic, local, gluten free, raw, vegan" ... and delicious.

I'd been craving cole slaw, so I made sure to buy a cabbage from Ferris Farms, which always has such lovely vegetables (kale, potatoes, carrots, lettuces). But I wasn't in the mood for either a creamy cole slaw or a tart, vinegar-based one; I specifically wanted one with a peanutty Thai influence.

So, that's what I made. And it was so, so good! This was just an inspired concoction, and it turned out perfectly on the first try ... what serendipity ... :)


Thai-Style Peanut Cole Slaw

Salad:
1 small head cabbage, cored, quartered, sliced
1/2 small red onion, sliced thin
1/8 cup chopped fresh basil
1/3 cup chopped fresh cilantro
generous pinch of kosher salt
generous pinch of freshly ground black pepper
generous pinch of red pepper flakes
1/3 cup dry roasted peanuts, chopped

Dressing:
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon teriyaki sauce
3 tablespoons smooth peanut butter

Combine all of the salad ingredients in a large mixing bowl.

Combine the vinegar, oils, and teriyaki sauce in a small bowl; whisk in the peanut butter until the dressing is smooth, then pour over the vegetables. Stir to combine, then let cole slaw rest for 30 minutes before serving.

Serves 4.

Hungarian Pepper Stew

In anticipation of the class I'll be attending at Zingerman's Bakehouse on Saturday - "A Taste of Hungary with Amy and Frank" - in which I'll be learning all about the country's little-known cuisine (and tasting lots of treats!), I prepared a dish that Zingerman's co-founder Ari Weinzweig described enticingly in the May-June issue of Zing-Dish, the company newsletter.

Lecsó [LEH-tchoh] is a pepper and onion stew that showcases vegetables, which are integral to Hungarian cooking.  As Ari writes, famed restaurateur, cookbook author, and expert on Hungarian cuisine, George Lang, stated that "In Hungary, vegetables are not just 'cooked,' they are 'prepared' ....  (And lecsó is) one of the most ingeniously used vegetable dishes in the Hungarian kitchen."

Ari discusses different versions of this classic that he tasted while travelling in Hungary, stating that there are variations in the degree of spice and heat used, and that some people stir an egg into the stew once it's finished.  He continues by telling that the dish doesn't necessarily require bacon, "but of course ... then it won't have any bacon in it."  And as a girl who giddily swooned over swine at Baconfest Michigan, I would clearly vote in favor of bacon!

A description of the procedure for making lecsó is given, but no specific recipe; so I concocted my own version while following the general directions.  The dish turned out to be fragrant, colorful, easy to make, and fabulously flavorful; prepare it with gorgeous summer vegetables, and make it your own.  With or without the bacon, with or without egg or sour cream, with or without spicy heat, you should definitely give it a try.

Hungarian Pepper Stew)

4 strips bacon, cut into 1" pieces
1 medium onion, halved, cut into medium slices, slices separated
2 teaspoons kosher salt, divided
2 red peppers, seeded, halved vertically, cut into 1/2" strips
1 yellow pepper, seeded, halved vertically, cut into 1/2" strips
1 long yellow Hungarian pepper, seeded, quartered, cut into 1/2" strips
2 medium tomatoes, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon sweet paprika
1 teaspoon smoked paprika
sour cream, for serving

In a large saucepan, cook the bacon over medium-low heat for 5 minutes until browning but not crisp.  Add onion and half of the salt; cook on low for 5 minutes, until the onion is softened.

Add the peppers and the rest of the salt; cover and cook for 15 minutes.

Add the tomatoes, red pepper flakes, and both varieties of paprika; cover and cook for 15 more minutes.

Add a splash of water if the vegetables have no liquid; this dish should "have the texture of a vegetable stew," according to Ari.

Serves 2 generously as a stew.  Serves 4 as an entree over rice, noodles, or polenta.  Serves 6-8 as a side dish.

Serve with sour cream, which can be stirred into the lecsó if desired.

Pizzeria Biga

Pizzeria Biga opened its second location in April, in Royal Oak (a suburb of Detroit, for my non-Michigan friends); so my BFF Wendy and I made a point of stopping by while we were in the area recently, as this was on the extended Fairy Mary's Food Fantasies "to do" list.

Now, I know you're asking, "Why is a pizza place 40 minutes away from Ann Arbor so important ...?"  Well, let me tell you: because Pizzeria Biga is not just any ol' pizza joint.  Chef and owner Luciano Del Signore was a 2012 semi-finalist for the coveted James Beard Foundation's award for Best Chef: Great Lakes due to the exceptional cuisine he offers at Bacco Ristorante.  Needless to say, then, that if he is the creative force behind even a seemingly simple pizzeria, it's gotta be one fantastic pizzeria!

The restaurant is chic and sophisticated, yet simultaneously warm and unpretentious; it's the sort of place that is at once trendy and hip while being welcoming and comfortable.  You could feel free to loiter over pizza, dessert, coffee, and drinks for an entire evening without feeling as though you were imposing.  Although the dining room was bright and airy, we asked to sit outside because the weather was absolutely stellar on the evening we visited; this let us watch the sun set over the patio as the city lit up and its night owls started to come to life in a flurry of activity.

"Biga," as the menu explains, "is the natural fermentation in our pizza dough" which offers the "distinctive tang of a sourdough."  All of the other ingredients used by Pizzeria Biga are as well chosen and integral to the final product, whether locally sourced or imported from Italy.

Because Wendy has been eating a vegan diet in order to remedy some screwy bloodwork results, we were tickled to see that we would not need to place any special orders and she would not need to compromise (as she's willing to do for special events) her dietary needs.  The Aglio e Olio [AHL-yoh eh OHL-yoh] pizza - featuring garlic and oil, respectively, in the pizza's title, as well as roasted tomato, asparagus, olives, and artichoke hearts - was vegan.

And it was fabulous!

I'm sorry that the picture doesn't do the pizza justice, but there were no candles on the tables and no festive hanging lights where Wendy and I sat; therefore, I could show a photo that's nearly black or a photo with artificial light.  'Tis better to see with a flash than not to see at all.

But the pizza ... back to the pizza!

The crust was crisp and chewy, and also slightly charred - this is not the result of its being burnt by inattentive staff, but is the result of being baked in a 900-degree wood-burning oven.  Rather than this being a mistake, it is indicative of the pizza being authentically "Neapolitano" [nay-ah-pohl-ee-TAH-noh].

Although a simple mix of vegetables topped our pizza and there was no cheese, there was truly an astounding array of flavors.  Each item had been portioned into 1" pieces, rather than huge slices of tomato or chunks of artichoke.  Thus, each bite brought several tastes, as different ingredients shone through and complemented and enhanced each other.  And remarkably, given the pedigree of both the chef and the ingredients, our 12" pizza cost only $8.50 - had we been eating in Ann Arbor, it would have been a Frugal Floozie Friday feature!

Pizzeria Biga's menu offers a variety of choices, from small plate appetizers and pastas to pizzas featuring anything from baby clams to smoked salmon, tuna and capers, even duck prosciutto.  Toppings available for those who want to create their own masterpiece range from the usual suspects to mushroom ragu and roasted zucchini to fried hot peppers and walnuts.

Before our road trip back home, we found our way to the restrooms - one single-person room for each gender.  Rather than waiting in line, since no men were to be found (as per usual!), I used the men's room.  And because it was so entertaining to see the wall decorated with a collage of Farrah Fawcett's famous swimsuit photo from the 70s, I simply had to take a picture. (Wendy told me that Burt Reynolds was showcased in the ladies' room.)

Having already come from an event, Wendy and I couldn't even finish our pizza (which made a fantastic breakfast the next morning), so we weren't hungry for the luscious gelato, cannoli, or tiramisu.  Gee, I guess we'll just have to go back sometime, huh?


Pizzeria Biga
711 S. Main Street
Royal Oak, MI 48067
248-544-BIGA (2442)



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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?

Lentil Salad with Red Pepper Hummus Dressing

I was poking through my pantry recently, and I found I have a lot of lentils ... 3 bags of lentils - brown, yellow and red.  And it seemed to me that if I have this many lentils at my disposal, perhaps I should actually make something with them!

And so, on one of our recent warm, sunny, Spring-y days, I made a light and nutritious salad rather than a warm and hearty soup which might have been the option had I cleaned out the pantry only a few days earlier when the high was 40F rather than 70F.

This salad offers gorgeous colors, vibrant flavors, and tremendous health benefits.  Serve it on its own for a light meal, or as an accompaniment to meats or fish.

How great is it when one simple recipe provides so much?

Lentil Salad with Red Pepper Hummus Dressing

1 cup brown lentils
1/2 small red onion, chopped
1 medium tomato, chopped
1/2 small cucumber, seeded, chopped
1/2 small orange pepper, chopped
1/2 small yellow pepper, chopped
1/3 cup crumbled feta cheese
2 tablespoons red pepper hummus
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
generous pinches of kosher salt and freshly ground black pepper

Place lentils into a medium saucepan and cover generously with water.  Bring to a boil, then turn heat to "low" and cook for 25-30 minutes until lentils are tender; drain, rinse under cold water, and place into a medium bowl.

Add onion, tomato, cucumber, peppers, and feta to the lentils.  Combine the hummus, oil, lemon juice, salt and pepper; pour over the salad and stir to combine.

Serves 6-8 as a side dish.

"Chopped" Challenge - Meatballs in Mole Sauce with Swiss Chard

It's Day 2 of my "Chopped" challenge, in which I had asked my blog readers to suggest ingredients that I would then have to use in creating an appetizer, an entree, or a dessert.

My fabulously wonderful blogging buddy Jenn, of Jenn's Food Journey (who guest posted about Runza Bites in honor of the Michigan-Nebraska game this past fall), took me up on the project with the following dare:


"Oh my gosh, what a great way to challenge yourself!! Wow, let's see.... I'll suggest dark chocolate in the appetizer round. :) Good luck!!!" 

Well, chocolate - of course! - is usually reserved for sweets.  I had visions of a rich and decadent mousse, of decorative chocolate drizzles tucked into whipped cream, of melting the lusciousness and sprinkling it with lovely little tidbits like glaceed cherries and candied orange peel to make small and sophisticated candies.

But while those would have made exceptional desserts, they didn't qualify as appetizers, did they?

So then my mind meandered down to Mexico, where dark chocolate is a regular ingredient in savory sauces.  I, myself, have been known to toss chocolate into chili, so this wasn't too far-fetched to me.

I started to do some research, and found the following information about pipián sauces, which are a type of mole, at bellaonline.com:

"A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great 'moles' of Mexico, and while the actual word mole, derived from the Aztecs’ Náhuatl language, simply means sauce, today it is almost invariably a sauce containing chillies .... (This sauce is) richly flavoured with spices and dried chillies, and further enhanced by the acidity of tomatoes or tomatillos."

I also found this on Wikipedia:

"The term mole is most often associated with thick, dark, brownish-red sauces, but the term is really more general than that ....  Pipian is a type of mole which mostly consists of ground squash seeds. It does not contain chocolate (though other moles do) ... (and is) served with poultry and pork, and sometimes with fish or vegetables."

And so, armed with this information as well as a tendency to put my own spin on foods by respecting tradition but tweaking it a bit, I started to create my dish.  Some pepitas would be necessary ... some peppers, perhaps chipotles in adobo sauce ... some tomatoes ... and don't forget the requisite chocolate!

I somehow had a notion about wanting to serve something small, like meatballs, rather than strips of meat; but I also didn't want to just serve boring ol' rice, or stuff the filling into a tortilla that would just be a drippy mess with the sauce.  Some red chard looked gorgeous at the market on the day I did my shopping, and so it became the accompaniment.  (Yes, that really is how it works sometimes in my brain - no plan, just whatever strikes my fancy!)  It definitely paired well with the sauce and with the pork.

Jenn loves both spicy food and her signature sauces.  So I tried to stay true to her spirit with these tender meatballs and their fabulous accompaniments.

Meatballs in Mole Sauce with Swiss Chard

Sauce:
1 tablespoon oil
1 tablespoon cumin seeds
1/2 cup roasted, salted pepitas, coarsely ground
1 15-ounce can tomato sauce
1/4 cup chipotle peppers in adobo sauce
1 teaspoon kosher salt
1/3 cup beer
2 ounces dark chocolate, chopped

In a large saucepan, heat the oil, cumin seeds, and pepitas over medium heat; cook for 5 minutes, stirring occasionally.  Combine the tomato sauce and chipotle peppers in a blender; puree until smooth, then pour into the saucepan.  Stir in the salt and beer; bring to a boil.  Turn heat down to "low," then stir in the chocolate until melted.

Meatballs:
1 pound ground pork
1 medium scallion, finely chopped
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon kosher salt
pinch of freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon oil

In a large bowl, combine pork, scallion, parsley, salt, pepper, and chili powder; combine well.  Form generous 1" meatballs.  Heat the oil in a large skillet over medium-high heat; add the meatballs and cook for 6-7 minutes until well browned on all sides and slightly firm.  Carefully add the meatballs to the simmering sauce, cover, and cook for 30 minutes.

Swiss Chard:
1 tablespoon oil
8 ounces red Swiss chard, torn into strips
pinch of kosher salt

Heat the oil in a large skillet over medium-high heat.  Add the chard and the salt; cook just until wilted.

To serve: Place the chard onto a serving platter.  Top with the meatballs and the sauce.

Serves 6 as an appetizer.

Frugal Floozie Friday - Cuppy's Best Soulful Deli

I'd driven by so many times, yet had never managed to get to the small soul food restaurant on Michigan Avenue in Ypsilanti no matter how good my intentions were.  "I need to eat at that place."  "I should really stop by and pick up a little something to take home."  And yet, it didn't happen until just recently.  I always seemed to be whizzing down the road to some destination other than food.

So, I'm here to tell you: don't wait to go to Cuppy's Best Soulful Deli!  It offers generous portions of great food, homemade desserts, and fabulously friendly service.  Jeremy and I are so sorry that we didn't try it sooner.

Admittedly, many of the good ol'-fashioned dishes - smothered pork chops, ribs, catfish, oxtails, chitlins - cost more than our mandatory $5 per person Frugal Floozie Friday budget allows, unless you share them.  But Jeremy ordered a generous cheeseburger with all the trimmings for $3; it came with fries for an extra $1, and his bottle of water cost $1.  He hit the target perfectly.

I wanted a bit of variety, so I ordered two of the small (in name only) side dishes for $2 each: macaroni and cheese and collard greens.  Side dishes at Cuppy's are all vegetarian, as one of the owners doesn't eat meat.  Yes, even items that are normally cooked with pork products, such as black-eyed peas, are made without the usually traditional ingredient.

The collards were tender, not too salty, and ever so slightly sweet.  They were very good, and didn't even need hot sauce (though it was provided on the table).

The macaroni and cheese was ideal comfort food.  It was creamy, and the pasta practically melted on my tongue.  There were generous flecks of black pepper to add just a hint of zest, and the caramelized cheese on top complemented the rest of the dish perfectly.  Jeremy actually dared to tell me that he thinks Cuppy's mac 'n' cheese is better than mine!

We also ordered dessert because ... well, who needs a reason?  They call to you, tempting you, luring you in.  For only $3, you can happily indulge in your seductive sugar fix.

I picked the gorgeous, rich red velvet cake pictured above, and was even nudged to choose a corner piece featuring more of the creamy icing by a server after my own heart (and sweet tooth).  Jeremy thought the banana pudding sounded most enticing, and it was really an effort to restrict myself to only one taste of it. 

The pudding was as thick as frosting, lusciously decadent.  It featured generous slices of bananas and whole cookies that had softened into the perfect texture.  When Jeremy had finished, I'm not ashamed to admit that I scooped up the last remnants of this treat from the corners of the container.

Cuppy's is clearly enormously popular, as there were easily a dozen customers placing take-out orders while Jeremy and I sat and ate.  There is a small counter with stools, and also two larger tables; you're welcome to stay while you enjoy your food, which is brought out to you by exceptionally friendly staff members.

A great deal is the Early Bird Special for only $4.99, offered Tuesday through Friday from 11 a.m. to 3 p.m.  You can choose one of the following dishes for a great lunch: 4 wings, 1 pork chop, meatloaf, or 1 piece of fish, and each is served with a side dish and bread.  Or you could order a sandwich with fries, choosing among the chicken breast or the pulled pork.

As we paid for our lunch, Jeremy and I raved about the food.  A very nice man in the kitchen said, "Tell a friend."  I said, "I'll do better than that, I'll tell all of Ann Arbor!"

If you haven't yet been to Cuppy's, you must rectify your negligence.  You'll find excellent food cooked with love and served with smiles.  And you can eat very well for only $5 per person!

Cuppy's Best Soulful Deli
1396 E. Michigan Ave.
Ypsilanti, MI 48197
734-320-2577

Monday: Closed
Tuesday - Thursday: 11 a.m. - 9 p.m.
Friday and Saturday: 11 a.m. - 10 p.m.
Sunday: 12 - 7 p.m.

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Frugal Floozie Friday - Haifa Falafel

Today's Frugal Floozie Friday feature is Haifa Falafel, a friendly and welcoming restaurant offering "Mediterranean cuisine made the Haifa way."

Several of the salads and sandwiches cost less than our mandatory $5 period, let alone $5 per person. It was difficult to choose among the variety, from a pita burger to traditional falafal to chicken shawarma.

But I was in the mood for something unique and different, so I ordered the Majadara Sandwich for $4.82, which offered nutritious lentils and caramelized onions. Sandwiches also come with a tremendous variety of accompaniments: tahini, hummus, garlic spread, Haifa sauce, tomatoes, onion, cucumbers, pickles, cabbage, lettuce and carrots ... whew! Each bite brought different flavors and textures; it was crisp, salty, spicy, vibrant, sweet, crunchy and exceptionally good!

The sandwich was absolutely enormous, and could easily have been halved and shared with someone else. (As it was, I ate half for dinner and then saved the rest for breakfast the next day; it was fabulous both times.) If sharing the meal, you could also buy a couple of the lovely desserts - baklava, rice pudding or mahalabia (milk pudding) - for $2.50 each and still stay within our budget.
For a quick, nutritious meal at a Frugal Floozie Friday price, I highly recommend Haifa Falafel!

Haifa Falafel
4585 Washtenaw
Ann Arbor, MI 48108
734-677-4410





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Neeps 'n' Tatties with Drambuie Sauce for Robbie Burns Day

Last year, my Robbie Burns Day post about Scottish Oatmeal Shortbread was selected as one of the "Best of the Blogs" for January 25, 2011 by the prestigious Food News Journal - a huge thrill!  That's a hard act to follow, I have to admit.  But I think I may have done it today with this traditional dish - Neeps 'n' Tatties.

"Neeps" are turnips and "tatties" are potatoes.  Boil 'em, mash 'em ... good, simple, hearty fare for a bitter winter's day.  To translate, so to speak, what Robert Burns - the national poet of Scotland, born on January 25, 1759 - wrote in Up in the Early Morning, "Cold blows the wind from east to west."  Warmth and comfort are what we seek these days.

But why not dress up this basic dish with a bit of glam from Drambuie, "A secret elixir of herbs, spices and heather honey, crafted with aged Scotch whiskies"?  Why make a boring gravy with broth if I could celebrate my heritage - one-quarter Scottish, and my maternal grandmother was proud to be descended from the Rob Roy MacGregors - with a more flavorful addition?  The Drambuie's sweetness is a nice balance to the sharpness of the turnips; and potatoes, of course, are perfect with virtually any gravy.

Robbie Burns is usually honored on his birthday with Burns Suppers featuring the dreaded haggis - sheep innards (heart, liver, lungs) mixed with oats, onions, and spices and then cooked in a sheep's stomach.  Even if I could find all of the ingredients, I can assure you I have no interest in serving anything this authentic for the celebration!

But neeps 'n' tatties is not only fun to say, it's a delicious dish to eat since "I'm sure it's winter fairly."


Up in the Early Morning (1788)


Cauld blaws the wind frae east to west,
The drift is driving sairly;
Sae loud and shill's I hear the blast-
I'm sure it's winter fairly.

Up in the morning's no for me,
Up in the morning early;
When a' the hills are covered wi' snaw,
I'm sure it's winter fairly.

The birds sit chittering in the thorn,
A' day they fare but sparely;
And lang's the night frae e'en to morn-
I'm sure it's winter fairly.


Neeps 'n' Tatties with Drambuie Sauce

Potatoes:
1 pound Yukon Gold potatoes, cut into 1" pieces
2 tablespoons butter
1/2 cup milk
pinches of kosher salt and freshly ground black pepper

Fill a medium saucepan with salted water and bring to a boil.  Add the potatoes; boil for 10-15 minutes, until tender.  Drain the potatoes and mash with the butter, milk, salt and pepper.  Place onto a serving dish.


Turnips:
1 pound turnips, peeled, cut into 1" pieces
2 tablespoons butter
3 tablespoons milk
pinches of kosher salt and freshly ground black pepper


Fill a medium saucepan with salted water and bring to a boil.  Add the turnips; boil for 5 minutes, until tender.  Drain the turnips and mash with the butter, milk, salt and pepper; place onto a serving dish.

Sauce:
2 tablespoons butter
2 tablespoons flour
pinch of kosher salt
1/3 cup Drambuie
3/4 cup milk


In a small saucepan, melt the butter over medium heat; whisk in the flour and salt, then cook for 1 minute.  Slowly add the Drambuie and the milk, whisking until smooth.  Cook for 5 minutes over low heat.


Serve the Drambuie sauce over the neeps 'n' tatties.


Serves 6-8 as a side dish.