The highway to diet hell is paved with these dark chocolate treats. Three and a half minutes from start to perdition.
Ingredients: Ghiradelli 60% dark chocolate baking chips Crumbled nuts (peanuts, almonds, whatever) Salt Directions: (Revised) Put about an ounce of chocolate chips each in a small paper or silicone muffin cup on a small plate, put plate in microwave for about 2 minutes. You want the chips to just melt. Take out, add some nuts, mix with a toothpick, sprinkle a little coarse salt on top, cool. The first one is free. Don't eat the paper. (Actually, we have found the silicone baking cups work very well)
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Almost worthwhile getting a cold so you can have this. Use any noodle or mushroom you like. Don't make it if you are horrified of salt.
Ingredients: One pound of mushrooms chopped very coarsely Half a pound of noodles, your choice One medium onion, chopped fine 4 cloves of garlic, minced One small bunch of scallions, chopped fine. Leave 4" of green parts and cut them 1/2" for garnish 3 tablespoons olive oil 2 teaspoons toasted sesame oil 3/4 teaspoon red pepper flakes 1/3 cup good soy sauce. Low sodium soy sauce is not good soy sauce, Add more at the table if you like. 1/4 cup rice or red wine vinegar 3 cups vegetable stock or water. Add more if you want a weaker broth Directions: In your wok or deep pan saute the garlic, onions, scallions and pepper flakes on medium-high heat, then add the chopped mushrooms. Cook and stir the mushrooms until they lose most of their water and are browned, about ten minutes. Add the soy sauce, vinegar, water or vegetable stock and sesame oil, and cook at a simmer for 10 minutes. Turn off the heat and relax. When you have finished your drink, put your noodles in boiling salted water and cook until almost done. Drain and add them to the broth, and cook for a minute or two. Put the noodles into your bowls with tongs, then ladle the mushroom broth on top, and add the scallion slices. As close as you can come to saying the hell with it and not feel bad the next morning. If you like burgers because they are the best way to eat condiments, this will work.
The potatoes are simple and delicious. Ingredients: One can of black beans, rinsed and drained, then mashed in a large bowl using a potato masher. One half cup of rolled oats 2 scallions, trimmed and chopped One tablespoon red wine vinegar One tablespoon good soy sauce, with plenty of sodium One quarter cup walnuts, pulsed or chopped fine Two cloves garlic, minced fine One half teaspoon each of chili powder and smoked paprika Two Russet potatoes. Cut them in half lengthwise, then cut the halves into three wedges each. Directions: Add the other ingredients to the mashed beans and mix well, then let sit for 5 minutes while the ingredients meld. Divide the beans into two portions, and shape the mixture into two thick patties. (You could also make four small patties) Gingerly put them on a plate. Make the potatoes: coat the wedges with olive oil, put them on a cookie sheet, salt them, and slide them into a preheated 425 degree oven. Cook for 40 to 45 minutes. When the potatoes are almost done, heat a skillet over low/medium heat with a little oil. When the skillet is hot, add the burgers and cook around 5 minutes a side. They will brown and heat through. Serve with as many condiments as you like. You're the boss. Very much a comfort food, this rice based porridge has enough richness to make it a satisfying meal.
The taste of a good risotto, but without the fussiness. You just can't be in a hurry. Good, easy, but not fast. Ingredients: 1 pound of mushrooms cut up (Baby Bella are good) 1/2 cup white wine 1 cup rice, almost any will work 1 small red onion or 2 shallots, minced 4 tablespoons butter 3/4 cup finely grated Parmesan 4 or so scallions chopped 1 1/2 teaspoons salt, or to taste 7 cups of water or stock Directions: Cook the mushrooms in the butter for about 10 minutes. Set aside the mushrooms and liquid. In the same pot saute the onions in a little olive oil, then add the white wine and rice, and boil until the wine is absorbed. Add the water and salt , bring to a boil, and simmer for an hour stirring once or twice. Remove from heat and add the mushrooms, scallions and cheese. Psst. Looking for a good time, sailor? White chocolate company on the road to diet ruin.
(Like 666ers but without the consolation that they might be good for you.) Ingredients: Ghiradelli White Chocolate Chips Ground Cinnamon Directions: Put around 3/4 oz. of chips in a paper or silicone baking cup, put on a plate, put in microwave. White chocolate melts at a lower temperature, so set your microwave to 'Soften/Melt" select "Chocolate" select "08 oz." and press enter. It should display 3 minutes. You might have to experiment. Take out, sprinkle a little ground cinnamon on top, swirl with a toothpick if you want, cool in the fridge. and abandon hope. This slightly modified David Tanis recipe is a fun, fast summery meal. with a similar easy preparation to the the Arugula/Pasta recipe. The only cooking is the quickly boiled pasta. The angel hair pasta is thin enough to soak up the tomato, garlic, pepper marinade. A great recipe for ripe cherry tomatoes.
You can serve it hot, but it is just as good at room temperature. "Pasta Fredda" Ingredients: 3/4 lb. Angel Hair or thin spaghetti pasta 3/4 lb. of your best cherry tomatoes (you can use any ripe tomato) cut it into small pieces. One red or yellow bell pepper, or half of each, finely diced 2 cloves garlic, finely minced 1 Teaspoon of salt, 1/4 teaspoon ground black pepper 1/4 teaspoon pepper flakes or sprinkle of cayenne 2 oz. feta cheese Directions: In a large pasta bowl put two tablespoons red wine vinegar, 3 tablespoons olive oil, salt and pepper, the minced garlic, the pepper flakes or cayenne, the diced bell pepper and the cherry tomatoes. Stir several times while marinating for at least a half hour. When ready, cook and drain the pasta, add it to the bowl, and do your best to mix the pasta and tomatoes. You can let it sit the sauce to soak up the liquid. Serve with crumbled feta, and decorate with some basil leaves or whatever you have on hand. A messy delight. If you've never tried Banh Mi, you are in for a treat. This is an easy version made with eggs or hummus. Make sure you have a really fresh bread. (Updated July 2019)
Ingredients: 1 sourdough baguette, cut in half, and slit sideways to open like a book. Pull some of the bread out to make room for the ingredients. (Update: We have had better luck recently with a loaf shape sourdough. Cut it in half lengthwise, slit the halves, open like a book, and pull out most of the dough.) 4 eggs or plain hummus about 6 oz. 2 medium jalapeno peppers, de-seeded and cut into matchstick strips 1/2 large cucumber, peeled, cut in half lengthwise, de-seeded, and cut into @ half inch strips 1 cup or more cilantro leaves, coarsely chopped 1 large carrot, grated into a small bowl, and mixed with 1 tablespoon sugar, 1 teaspoon salt, and 3 tablespoons cider vinegar. (If you get rabid about Banh Mi, you can make the slaw with half carrot and half Daikon radish) Hellman's real mayonnaise Sriracha hot sauce Directions: Start by making the carrot mixture. Stir well, cover with with a dish, and marinate for at least 15 minutes while you make the sandwiches. Stir a few times while you are underway. If using eggs, crack the eggs into a bowl, add 1/2 teaspoon each of salt and fresh pepper and beat lightly Get the peppers, cucumber and cilantro ready, Relax, maybe have a drink. When you are ready to go, prepare the bread, and put a good schmear of mayo and a line of hot sauce on one or both sides. Drain the liquid from the carrot mixture. If using eggs, cook the eggs lightly scrambled. When the eggs are done, ladle the eggs into the bottom half of each sandwich. If using hummus, spread on bottom halves of sandwiches. Add the jalapeno, cucumber, the marinated carrots and cilantro. Close the sandwich, and cut each sandwich in half. This simple and satisfying pasta can be made with or without eggs. You probably would want one of the long, thin pastas for the no egg version.
Ingredients: 3/4 pound dry pasta, Rotini is good. Linguine is too. So is Angel Hair. 4 tablespoons olive oil 3 to 4 cloves minced garlic 4 large eggs Crushed red pepper flakes optional, about a quarter teaspoon Parmesan cheese for serving Directions: Heat 3 or 4 cloves of minced garlic (and the pepper flakes) in 4 tablespoons of olive oil, and set aside. Cook pasta al dente in salted water. About 2 minutes before the pasta is done, reheat the pan and slide in four large eggs. Let the eggs cook until the edges just turn white. Turn off the heat, drain the pasta and add to the eggs and oil. Turn the heat back on and mix the pasta with the eggs a few moments until the eggs finish cooking. Serve with fresh grated Parmesan and plenty of ground pepper. We are having this a lot this winter. Brown lentils are easy to find, and inherently tasty. The rice in this soup version adds some chewiness. Preposterously satisfying meal from simple ingredients.
Ingredients: One cup brown lentils One third cup brown rice (If you prefer, omit the rice and add 1/2 cup dried pasta at the end until cooked) One medium carrot, grated One medium yellow or red onion, chopped Three cloves garlic, minced Three tablespoons olive oil Two teaspoons salt, one teaspoon fresh black pepper 1/4 teaspoon of cayenne One 8 oz can of tomato sauce One cup chopped cilantro 5 cups water (best with Vegetable Stock) Grated Parmesan and cilantro for garnish, with an olive oil drizzle. Directions: In your soup pot saute the onions, carrots and garlic in the olive oil until soft, Add the water, lentils, rice, tomato sauce, salt and pepper and cayenne, and bring to a boil. (You can mix all the dry ingredients in one of your serving bowls while the vegetables are cooking, to save time.) Reduce heat to a simmer, cover, and cook at least 45 minutes. You want the lentils to be mushy and the soup thick. Add most of the cilantro for the last 10 minutes. Serve with Parmesan, a drizzle of olive oil, and cilantro. Al dente Rigatoni pasta combined with the tomato and arugula makes for both great taste and texture.
Ingredients: 12 oz. rigatoni pasta 10 oz. or a pint container of ripe cherry tomatoes 2 cups packed arugula, (about half of a 5 oz, bag), chopped coarsely 3 cloves garlic 4 tablespoons olive oil 3/4 teaspoon salt Freshly ground black pepper Fresh Parmesan for serving Directions: Saute the minced garlic in the olive oil, halve the tomatoes and add them with the salt and pepper, cover and cook on low for 10 to 20 minutes until the tomatoes have dissolved. Check and stir every 5 minutes or so to be sure the tomatoes don't stick to the pan. Turn off the heat until you are ready to go with the pasta. Cook the pasta in salted water "al dente", add it to the pan, turn heat on and stir to coat with the tomato mixture, then add the arugula. Cook a few seconds, just until the arugula wilts. Serve hot with Parmesan cheese on the side. This is lifted almost entirely from a Betty Crocker recipe. Wonderful tastes, and unfussy preparation. Make sure you cook the peas long enough to dissolve, 45 minutes plus. (See note below about soaking peas)
Ingredients: One cup yellow split peas Half pound red potatoes, cubed Three tablespoons olive oil One medium onion, chopped One medium carrot, grated One medium red bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon cayenne pepper 3 quarter size pieces of fresh ginger, minced Tablespoon of curry powder (choose your best) One can of coconut milk One half teaspoon of salt and 1/4 teaspoon fresh pepper 2 1/2 cups water, or more for proper consistency Topping: One cup Greek yogurt mixed with three tablespoons chopped fresh cilantro. Directions: Cook the onion, garlic, bell pepper, carrot, ginger and salt and pepper with the olive oil until the onion is soft. Add the curry powder and cayenne and stir until things start to smell great. Add 2 1?2 cups water, the can of coconut milk, the split peas and the potatoes. Bring to a boil, then cook at a simmer for 45 minutes to an hour. You want the split peas to disintegrate. Stir every once in a while while it cooks. I use a stick blender at the end to get a baby food consistency. (Note: If you can plan ahead, boil 2 1/2 cups water, then use a heat proof bowl to soak the peas in the boiling water, and let sit for a few hours. The soup will only take 30 minutes or so this way.) Serve with dollops of the yogurt/cilantro mixture. Sprinkle some ground hot red pepper on top for color and hits of heat. Red beans with intense flavors. Easy to make, and inexpensive. Try to find fresh spices, it will pay off.
You could serve this with Raita as a side or as a topping. You could try it with Curried Rice too. Ingredients: Rice: 3/4 cup rice with 1 1/2 cups water and pinch of salt Masala: Two cans red kidney beans or red beans, drained 3 Tablespoons olive oil One large red onion, chopped Three cloves garlic, minced Two quarter sized pieces of fresh ginger, minced One half pint cherry tomatoes, halved, or 8 oz. can of tomato sauce 3/4 cup coconut milk (more if needed. You want just enough liquid to maintain a simmer.) 1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon paprika, 1/4 teaspoon cayenne and one teaspoon salt, all ground together in your mortar and pestle. (For even more of a thrill, add a teaspoon of curry powder.) Cilantro and Sour Cream/Yogurt mixture for garnish Directions: In your soup pot, add the olive oil and saute the onions well, almost to browning, then the garlic and ginger for a few more minutes. Add the tomatoes, spices, beans and the coconut milk and simmer for at least a half hour, stirring occasionally to stop sticking. Cook the rice like this: When you are all set, use a potato masher to thicken the beans to a porridge like consistency. Garnish with cilantro, add a dollop of sour cream/yogurt mixture, and a sprinkle of cayenne. Serve with the rice on the side. Our entry in the "World's Best Everyday Sandwich" contest. A modified version of the Sheila's Special from Something Natural on Nantucket. ( All bets are off if you substitute ingredients)
Ingredients: Arnold's or Pepperidge Farm whole wheat bread 1/2 pound carrots, grated with 1/4 holes on box grater 4 slices domestic Swiss cheese, 2 on each sandwich Claussen Kosher Dill Sandwich Slices, 3 on each sandwich Hellmann's Real Mayonnaise Dab of Dijon mustard Directions: Do your best to form half the grated carrots on one side of each sandwich. You are trying to make a carrot patty in the shape of the slice of bread Put two slices Swiss on top of the carrot patty Lay 3 pickles slices across the cheese Spread a dab of Dijon and good schmear of Hellmann's on the other bread slice, close the sandwich and cut across in half. Raita is an cooling Indian side dish made with yogurt. This version is done with grated cucumbers.(Updated 12/6/20)
Ingredients: (This can be halved easily, adjust the sugar and salt to taste) Two small cucumbers, peeled, cut in half lengthwise, deseeded with a spoon, and grated with the 1/4" holes on your box grater. 2 cups plain yogurt, full fat is best. 3 tablespoons fresh lemon juice 2 tablespoons chopped mint (optional) 1 teaspoon sugar 1/2 teaspoon salt Dash of cayenne (optional) Directions: Mix the lemon juice, mint, sugar, salt and yogurt with the cucumbers (squeeze some of the moisture out of the grated cucumber before adding to the other ingredients). Let sit for a few hours in the refrigerator, stirring once if you remember. The flavors deepen and mellow. Not fast, but good and easy. If you want to add a little more flavor and nutrition to the recipes that call for water, use vegetable stock for some or all of the water. This recipe makes a lot of stock, that you can freeze in one or two cup portions, and use for months.
Ingredients: 3 onions, very roughly chopped 2 heads of garlic, halved sideways. You can leave the skin on. 8 to 10 carrots, roughly chopped Parsley, flat leaf, one bunch Celery, most of a bunch, with leaves, roughly chopped 2 tomatoes or an 8 oz. can tomato sauce Mushrooms, halved, about 8 large, fresh or dried 1 tablespoon whole black peppercorns 1 tablespoon salt Directions: Put all the ingredients in a large pot, add 6 quarts of water, cover, bring to a boil, uncover and simmer until the stock is reduced by half, about 2 hours. Cool, put a colander over another large pot or bowl, dredge the vegetables out into the colander as many times as it takes to mostly clear the cooking pot, then strain the rest through the colander. You will have to empty the colander of the vegetable residue a few times. You can combine the infernally good ingredients of the 666ers and the Perdidos to make the Dessert of the Doomed.
Ingredients: Ghiradelli 60% dark chocolate baking chips Baker's sweetened coconut flakes Nuts of your choice Salt Directions: (Revised) Put about an ounce of chocolate chips in a small paper muffin cup (Betty Crocker, 50 to a package).. Put cups on a plate, put plate in microwave for 3 minutes. You want the chips to just melt. Take out, add as much nuts and coconut as you like, mix with a toothpick, sprinkle a little coarse salt on top, cool and freeze. Pretty, delicious, and only a little more work than plain rice.
Ingredients: One cup long grain rice Two tablespoons olive oil Teaspoon finely minced garlic Teaspoon curry powder ( Find a reputable mix. Some brands are mostly salt) 1/2 teaspoon salt Couple scallions, minced One and a third cups water Directions: Mix the rice, salt and curry powder in a cup. In your small pot heat the oil until hot and saute the garlic for ten seconds or so. Turn off heat. Dump in the rice mixture and quickly stir to coat the rice and heat the curry. Add the water, bring to a boil, turn down to a simmer, and cook for 20 minutes, covered. Then turn off the heat and let the rice sit for 5 to 10 minutes. Add the scallions and serve. If you like hands-on, this is fun. A pesto recipe you make in your mortar and pestle, courtesy of David Lebovitz.
Use it with Pasta, Potatoes, Pesto and Sugar Snap Peas Ingredients: 2 cloves garlic 1/2 teaspoon salt 2 cups firmly packed basil leaves 5 tablespoons olive oil 2 ounces grated Parmesan 1/4 cup toasted pine nuts, walnuts, or shelled pistachios Directions: Smash the garlic and salt together with your mortar and pestle until smooth. Coarsely chop the basil leaves and pound them into the garlic as you add them. When they are well mashed, pound in the olive oil a spoonful at a time until incorporated. Pound in the grated cheese, then the nuts. Continue to mash a few minutes until the pesto is as smooth as you can get it. (Serve the pesto within a day or two, or freeze it. The garlic can become too strong otherwise) |
Tom David Recipe Blog: Great stove top vegetarian meals for two hungry people. And no advertising! Dinners:
(1) Pasta, Garlic, Olive Oil and Eggs (2) White Bean, Pasta and Kalamata Olive Salad (3) Beans with Pasta and Cherry Tomato (4) One Pan Pasta with Poached Egg (5) Rigatoni with Tomato and Arugula (6) Cold Arugula, Basil, Tomato with Hot Pasta (7) Greek Salad with Pasta and Spinach (8) Speedy Rice and Eggs (9) Curried Yellow Split Pea, Potato and Coconut Soup (10) Sweet Potato and Red Lentil Dal (11) Cuban Black Bean Soup (12) Lentil and Rice Soup (13) Potato, Pasta and Peppers (14) Simple White Bean and Pasta Soup (15) Tofu, Cabbage and Rice (16) Red Lentil Soup with Chipotle Peppers (17) Banh Mi (Vietnamese Sandwich) (18) One Pot Pasta Alfredo (19) Costa Rican Beans and Rice (20) Indian Spiced Red Bean"Masala" and Rice (21) Festivus Red and Black Bean Tortilla Bowl (22) Pasta, Pesto, Potatoes and Green Beans 23) Summer Corn Salad w/Lime/Yogurt Dressing (24) Angel Hair Pasta with Cherry Tomatoes and Bell Peppers (25) Seib Chalow with Apples (27) Chinese Tomatoes and Eggs (28) Cold Asian Pasta Salad (29) Baby Red Potatoes and Chickpeas (30) Baby Spinach and Chickpeas on Garlic Toast (31) Pad Thom (32) Spicy Potato and Corn Soup (33) Two Cheese and Lemon Pasta (34) Kale, Cannellini and Sun Dried Tomatoes (35) Noodles in Hot and Sour Mushroom Broth (36) White Beans, Pasta and Parsley with Lemon (37) Marinated Tomato, Bean and Pasta Salad (38) Spanish Brown Lentil Salad (39) Cabbage, Pasta and Red Bean Salad (40) Corn, Bean and Rice Salad (41) Bean and Lentil Chili (42) Kale, Potato and Bean Soup with Kalamata Topping (44) Black Bean Burger with Baked Potato Wedges (45) Lemony Red Lentil Soup (46) Cacio e Pepe (47) Yo Po Mian (48) Cabbage Frittata (49) Mushroom Congee (50) Pasta and Chickpea Stew (51) Black Bean Burrito (52) Poached Egg on Farro (53) Yellow Split Pea Soup (54) Spicy Rice and Eggs with Summer Corn (55) White Beans with Lime Chili Eggs (56) Miso/ Mushroom Soup with Spinach and Rice (57) Korean Potato, Bean and Kale Stew Bread: Cuban Bread Lunch: Carrot, Cheese, and Pickle Sandwich Peanut Butter and Pickle Sandwich Tokyo Butter Rice Sides: Indian Cucumber Raita Curried Rice Mortar and Pestle Pesto Vegetable Stock Dessert: Ice Cream Cookie 666ers Fallen Angels Perdidos Diablos |