a quest

i recently told gustavo that we don't eat unhealthy, but nor do we necessarily eat healthy. he was surprised, assuming he ate quite healthy. since then, we've been talking about about changing our eating habits.

we went to barnes and nobles today and this book was displayed front and center. it called my name, mostly because i like the name of the book and i liked the clean design of the book cover. (marketing victim!). i bought it. my goal is to educate myself a bit (which is what the first 30+ pages will do), then try some recipes....one a week. other than the cover of the book, i was also drawn to the layout. the recipes are divided into seasons. so happy autuum, i'll begin tackling some of those recipes and report on my progress.

autumn is a second spring when every leaf is a flower.
-albert camus

hatch an enchilada fritatta (variation)

it's hatch chile season and my friend, darlene over at honey girl kitchen, entered her unique recipe "hatch an enchilada fritatta" (clever name, right!?) into central market's hatch chile recipe contest. this morning i cooked a variation of her fritatta (since i didn't have all the ingredients). it was, i must say, delicious. thanks to darlene, of course.

6 Eggs
2 tablespoons 2% milk
couple of handfuls of corn tortilla chips
1 tablespoon butter
7oz canned Hatch Diced Green Chiles
2 garlic cloves, minced
1 cube of chicken bouillon crumbled
4 sausage patties, crumbled (optional)
¼ tsp pepper
2 slices of provolone cheese
2 slices of mozzarella cheese

Garnish: Sliced avocado

Wisk eggs & milk till mixture is light yellow, set aside. Add butter to pan, sauté onion, garlic, chicken bouillon, sausage, pepper & green chilies, for about 3 minutes. Add tortilla chips and egg mixture to the sauté, coat all ingredients with egg. Once egg on edges is visibly cooked (about 3 minutes) but runny on top, top with cheese slices, cook on low for 3 more minutes. Put the pan in the broiler for 5 minutes or till egg is set.

Cut into wedges & garnish. Can be served warm, room temperature or cold.

Note: a nonstick pan works best

eggplant lasagna with herbed ricotta and asiago

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
3 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

In 2 batches, arrange the eggplant on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.

Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.

Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

give credit: real simple

green squash soup

1 medium leek, preferably organic
1 pound summer squash, such as zucchini, preferably organic
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups vegetable stock
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 tablespoons artichoke purée

GARNISH
Freshly grated Parmesan cheese

Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces.

Heat the olive oil in a skillet over medium heat. Add the chopped leek and sauté it until it is translucent. Add the squash and sauté, stirring, until the squash softens, about 10 minutes. Season with salt and pepper.

Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke purée and mix well.

Pour the soup into a food processor and process into a coarse purée. Serve the soup in warm bowls with freshly grated Parmesan cheese to garnish.

give credit: the healthy kitchen

spaghetti with arugula and cherry tomatoes

Salt, to taste
12 ounces spaghetti
4 tablespoons olive oil
1 red onion, thinly sliced
Grated rind and juice of 1 lime
3 cloves garlic, crushed
Pinch of cayenne pepper
4 packed cups arugula
1 pint cherry tomatoes, halved
2 tablespoons coarsely chopped basil
3 ounces feta cheese, crumbled
3/4 cup freshly grated Parmesan
Extra Parmesan (for serving)
Extra feta (for serving)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.
2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, lime rind, and garlic. Cook, stirring often, 4 minutes, or until onions soften. Add cayenne pepper.
3. When the spaghetti is cooked, drain it and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil and toss gently. Tip the spaghetti into the skillet. Toss again.
4. Remove the pan from the heat. Add the arugula, lime juice, and salt. Toss gently and cover the pan for a few minutes. The heat of the spaghetti will cook the arugula. Add the tomatoes, basil, feta, and Parmesan. Toss again. Serve with more Parmesan and feta.

give credit: boston.com

mexican vegetable salad with cumin vinaigrette

3/4 cup peeled and chopped jicama
1 carrot, shredded
3/4 cup shredded red cabbage
3 green onions, thinly sliced
1/2 cup diced bell pepper (red and/or green)
3 large roma tomatoes, diced
1 small can mandarin oranges, drained
2 avocados, diced
1 can black beans, drained
mixed salad greens

cumin vinaigrette
1/2 cup cider vinegar
1T dijon mustard
2t minced fresh oregano
1 1/2t ground cumin
1 clove garlic, pressed
1t fresh ground black pepper
1/2t salt
1 1/2c vegetable oil
1t fresh minced cilantro
dash of tabasco sauce

combine the vinegar, mustard, cumin, oregano, cilantro, garlic, pepper, and salt in a small bowl. whisk well. slowly drizzle in the oil, whisking constantly until smooth.

char chicken tacos

12 oz boneless, skinless chicken thighs (breasts work, too)
1 ripe avocado, peeled and pit removed
1 clove garlic, finely minced
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes (1 quartered)
Salt and pepper, to taste
olive oil
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp cayenne pepper
4 jalapeno peppers
1 large yellow onion, peeled and sliced into 1/4 -inch rings

First, make the guacamole: In a mixing bowl, combine the avocado, garlic, cilantro, and juice of one lime. Mix thoroughly and season with salt and pepper.

Preheat a grill on medium high. Drizzle a bit of olive oil over the chicken pieces and then rub them with the cumin, and chili powder or cayenne. Sprinkle on some salt and pepper. Add the chicken, whole jalapenos, and onion rings to the grill. Cook the chicken for 4 to 5 minutes on each side until it's lightly charred and firm to the touch. Cook the jalapenos and onions for the same amount of time, turning them to make sure they caramelize evenly.

Serve the grilled chicken with the guac, grilled vegetables, hunks of fresh lime, and more cilantro.
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Serving Suggestions Eat with: Warm corn tortillas and black beans.
give credit: men's health