That I’ve moved? It’s true!
Head right on over to www.bevcooks.com for a new and improved food blog! Site. Whatever.
What are ya waiting for? Go!
Please and thank you.
-bev
In case you didn’t know:
I’m now over at www.bevcooks.com!
Be sure and check it out and let me know what you think!
Alright you guys, I’m moving!!!
From this moment on, all content will be on the official site of :
Please update your RSS or bookmark or whatevs if you do that sort of thang!
And I won’t mind if you need to let the big time food magazines what’s going on.
Really, go ahead. :)
-bev
When we were in Florida on vacation, (hey, I warned you) my sister-in-law and I discovered a most charming Mexican food place that side of the Mississippi. Both sharing an addiction for the cuisine, we high-tailed it there after circling the address in a local brochure.
Now, you might think of most Mexican food as greasy, heavy and the gateway to a gut bomb. But this place, THIS place: light, flavorful and honest to goodness healthy.
No gut bombs were spotted at the scene.
I was so inspired and probably went on a half hour too long about flavor balance of the nutty tempeh with the toasted pepitas against the spicy salsa zing, but when this little pinata party is erupting in your mouth hole, you have to throw your hands in the air like you just don’t…
Sorry, I love Mexican food.
Tempeh and Black Bean Tacos:
What it takes for 2:
* 8 oz package of organic tempeh, grated
* 1 (14.5 oz) can black beans, drained and rinsed
* 3 Tbs. favorite taco seasoning
* 2 cloves garlic, minced
* 2 Tbs. extra virgin olive oil
* 3 Tbs. pepitas, toasted
* 1 avocado, diced
* 1/2 cup cherry tomatoes, halved
* 1/4 cup fresh cilantro
* 1/2 cup shredded cheddar cheese
* 1 lime, cut into wedges
* few dashes of hot sauce
* 8 white corn tortillas
Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the grated tempeh and cook until browned, about 7 minutes. Add the taco seasoning and black beans. Cook another 3 minutes. Taste and season with salt and pepper. Toss in the cherry tomatoes and cook 1 minute. Add a smidge of water if needed.
Take off heat and stir in the pepitas and hot sauce
Spoon tempeh mixture into browned tortillas and top with avocado and cheese. Spritz with lime and enjoy the party.
I have a big surprise for you tomorrow! A change is coming. It’s gonna be good.
You’ll have to forgive me as it’s possible that over the next 4 or so weeks, I’ll most likely start every post with, “When we were in Florida on vacation…”
Just saying it now.
When we were in Florida on vacation, we spent a handful of afternoons in the historic part of downtown St. Augustine, in order to give our sunburns a rest. Stinkin’ cutest place ever. Tiny slices of shops, pubs and candy stores lined the narrow streets. And your nose is constantly lured this way and that, with scents of tobacco, fudge and sangria bouncing around in the air. It’s equivalent to all 5 senses being thrown on a treadmill for 5 hours, then followed by a cool swim and a massage.
One shop that caught my eye was an exotic spice shop on a quaint corner. Of course I couldn’t help but drag my husband in to see what they had inside. The next day we came out of the shop, intoxicated from the unbelievable scents. I came away safely with only a few spices to add to my home collection. One in particular was an espresso steak rub.
Yes, you read that right. Come up off the floor.
So, tonight we put it to the test with one of my favorite meals, the steak salad.
It passed. It way, way passed.
Espresso Steak Salad:
What it took for 2:
* 1 pound flank steak
* 4 Tbs. extra virgin olive oil, divided
* 2 Tbs. espresso steak rub
* 4 cups torn romaine lettuce
* 1 cup cherry tomatoes, halved
* 1 red bell pepper, halved
* 1/2 cup blue cheese crumbles
* 2 tsp balsamic vinegar
Preheat your grill to medium high.
Brush 2 Tbs. of the oil over both sides of the steak. Rub the espresso steak rub all over the steak. Let it sit while the grill preheats.
Grill until your preferred doneness. Ours is medium rare. Let rest for about 10 minutes before you slice so the juices can redistribute.
While you grill the steak, grill the peppers. Take off heat and slice into 1/4-inch strips.
Whisk together the remaining oil with the balsamic in the bottom of a big bowl. Toss the romaine with the lettuce, then divide onto 2 plates. Top with peppers, tomatoes, sliced steak and blue cheese. Simple and perfect.
After a rental car trip from St. Augustine to Jacksonville, 2 flights with a stop in Dallas, a shuttle bus to our car in the economy parking lot, and the half hour treck to our house, we made it home. Tired, sunburned and one of us with a broken toe due to surfing (not me) we gave our wallet a break and ate from the yard. Thank goodness the heat and our timed watering produced just enough for us to enjoy a simple but vibrant dinner from the garden.
We harvested a good handful of green beans and peas, and noticing that our cilantro was about to bolt, I tore off all the baby leaves in an effort to save the plant, while offering the dish a tender zing for garnish.
We had an incredible vacation! Of course I’ll be posting 4 billion pictures later today or tomorrow to share our experience. But for now, dinner.
Super simple - sear some shrimp (seasoned with fresh oregano, salt and pepper) for 2 minutes. Toss in the green beans and peas and saute 30 more seconds. Toss cooked fettucini with shrimp and greens, add a dollop or two of butter, toss in fresh cilantro, sprinkle with salt and pepper. Drizzle with a smidge of oil and thin with a little pasta water. Top with fresh parmesan. Doesn’t get much better I tell ya.
We’re back! And boy oh boy, have we found ourselves a luscious garden. I’ll share more soon, but for now, to prepare a simple garden dinner and keep Aaron away from peeling my sunburned skin.
Too much?
Well friends, the beach calls!
But when I get back, I have a big, BIG surprise for you. So, stay tuned and have a wonderful holiday break!
Gorgeous. Day.
The sort of day perfect for a run, a smidge of yard work, reading a book outdoors, thrifting tank tops for upcoming beach vacation, and a nap.
While the nap has yet to happen, I’m sure it will be lovely when it gets here.
I guess by then it will be called sleep.
Unless I’m talking about napping tomorrow, which I might be, and therefore tricking you.
TRICKED!
(just ignore me)
Mediterranean Barley Toss:
(adapted from Cooking Light)
What it took for 2:
* 1 cup uncooked barley
* 1 cup arugula leaves
* 1 yellow bell pepper, finely diced
* 3 Tbs. sun-dried tomatoes, finely chopped
* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1/2 bunch asparagus, ends trimmed and sliced on a diagonal
* 2 garlic cloves, minced
* juice from half a lemon
* 3 Tbs. extra virgin olive oil, divided
* pinch of crushed red pepper
* coarse salt
* fresh parsley for garnish
Cook barley according to package directions.
Saute asparagus and garlic in 1 Tbs. oil until crisp-tender. Remove from heat and set aside.
In a large bowl combine the barley, asparagus, arugula, sun-dried tomatoes, parsley and chickpeas.
In a smaller bowl, whisk together the lemon juice, oil, salt and crushed red pepper. Drizzle over barley mixture and toss. Simple!
Wow, what a day for the books, huh? Half the country spent the afternoon huddled under stairs in its basements. Oprah had her final episode and the world stopped in their tracks to view it. American Idol will pick a new winner, launching a career for a ripe youngin’ into superstardom. I washed my hair.
I’M TIRED.
With the amount of mental and emotional energy that went into today’s events (I’m still trying to find portions of my face wiped away by tears due to Oprah), I needed the laziest dinner on the table, pronto. I turned to my trusty Cooking Light magazine and followed a simple recipe to the T. Or is it tee.?
Whatever, I’m happy. Well, sort of.
You guys, THE LAST OPRAH.
Thai Chicken Salad:
What it took for 2:
* 4 cups torn romaine leaves
* 2 cups shredded chicken (from a rotisserie)
* 2 cups fresh bean sprouts
* 1 cup shredded carrots
* 1/2 cup sliced celery
* 1/2 cup light coconut milk
* 1 Tbs. brown sugar
* 2 Tbs. peanut butter
* 1 Tbs. fresh lime juice
* 2 Tbs. soy sauce
* little pinch of cayenne pepper
* 2 Tbs. peanuts for garnish
* lime wedges
Combine the romaine, chicken, sprouts, carrots and celery in a large bowl.
In a small saucepan, toss in the coconut milk, brown sugar, peanut butter, lime juice, soy sauce and cayenne. Bring to a boil. Simmer about 5 minutes, letting it thicken up a tad.
Remove from the heat and pour over the chicken mixture. Serve garnished with peanuts and fresh lime.
How simple was that?
I’m not gonna lie to you. I never got out of my robe today.
I knoooow, I knoooow. I have an excuse though! It rained all day.
What, not good enough? Let’s see, what about this: all my house work was done?
Um, okay. What about: I needed to slow-roast tomatoes today, and that required absolute pajama comfort?
No? What about: There is only 1 more Oprah episode left and it has me on the fast track to Cymbalta?
Oh! I had a top secret project that kept me strapped to my laptop and a mug of coffee?
Alright, I give up. But I will advise, take a day to never get out of your robe.
Slow-Roasted Tomato Pasta:
(recipe from Cooking Light)
What it took for 2:
* 1 1/2 pounds plumb tomatoes, halved lengthwise
* 1/4 extra-virgin olive oil, divided
* 4 whole peeled garlic cloves
* 1/2 tsp crushed red pepper
* 1/2 pound fettucini
* 1 Tbs. butter
* fresh parmesan shavings for garnish
* fresh basil for garnish
* coarse salt and freshly ground pepper
Preheat the oven the 225. Place the tomatoes, cut side up on a baking sheet. Drizzle with 2 Tbs. oil and sprinkle generously season with salt and pepper. Slow-roast for 4 hours.
In a medium skillet, heat the remaining 2 Tbs. oil over low. Add the garlic and cook 10 minutes, stirring once in a while. Take off heat and chop garlic.
Back in the pan, add the roasted tomatoes, garlic, and crushed red pepper. Keep on low heat.
Cook the fettucini until it reaches al dente. Save 3/4 cup of the pasta water and drain the rest. Crank up the heat to medium-high and add the pasta water to the skillet with the tomatoes, along with the butter. Cook 3 minutes.
Add the pasta to the pan and toss to combine.
Serve the delicious pasta with fresh cheese and basil! Kick your feet up.
A little dinner sneak peek, shall we?
I remember when I first moved to Kansas City, Aaron giddily drug me around to a gajillion restaurants, introducing my face to all kinds of new tastes and textures.
I’d be embarrassed to admit what I’d not eaten before moving here, so let’s just pretend that I told you and you gasped and I was all, “I KNOW.”
One afternoon we dropped in on a swanky plaza restaurant. Moments after being seated at a cozy window booth, and without a second glance, Aaron grinned at the waiter and mouthed, “we’ll have the seared ahi tuna please.”
I elbowed him, “the seared wha-y wha-wha?” In the sweet, trust-me-because-I-know-you-love-food-and-I’m-trying-to-impress-you-because-we’ve-only-been-together-20-minutes face, he replied, “you’ll see.”
Minutes later, our fancy little ahi tuna dish arrived. I glanced at it, “This is raw.” Aaron shot me a daring look and smirked, “I know. Eat up!”
I took a nibble. Looked at Aaron. Took another nibble. Looked at Aaron again. Smiled. Took another nibble. Nibble turned into a bite. Smiled again. Bite turned into what looked like a ravenous lion on something not necessarily appetizing for a food blog.
You get the picture.
I’m a fan.
Seared Ahi Tuna with Asparagus:
What it took for 2:
* 1 pound fresh ahi tuna
* 2 garlic cloves, minced
* 2 Tbs. extra virgin olive oil, divided, plus more for drizzling
* 2 Tbs. freshly ground pepper
* coarse salt
* 1/2 pound asparagus, ends trimmed
* 2 cups arugula
* 1/2 lemon
Liberally salt and pepper both sides of the ahi tuna. Yum. I’m already salivating.
Heat 2 Tbs. of the oil over medium-high. Add garlic and asparagus, sprinkle with salt and saute about 4 minutes, until crisp-tender. Remove from pan to keep warm.
Heat another Tbs. oil in a medium skillet over high heat. Once you see the oil shimmer, add the tuna to the pan and sear for maybe 2 minutes. But no more. Flip and sear 1 more minute. You’re done. Don’t be nervous. Just do it. Remove from pan and let rest a few minutes. Slice thinly.
Serve tuna over asparagus with arugula and spritzed lemon.
I know.
I still can’t get over this new Radiohead album. I’ve listened to it maybe 2 million, 749 thousand, 628 times and it still reaches into my soul innards, gives me a massage, rips me to shreds, and then puts me in a hot air balloon and shoots me to a place where the phrase “new spring chicken” is smiled upon.
And no, I’m not on drugs.
It’s just what I needed to finish out my fantastic weekend at home. Fresh-cut peonies, Nag Champa, a newly-mulched garden, 80-degree fresh air, clean hair and this album (on repeat).
Oh, and the easiest grilled pizza ever.
Yes, yes, I think I will.
Grilled Naan Pizza with Prosciutto, Arugula and Cherry Tomatoes:
What it took for 2:
* 2 store-bought Naan breads
* 4 oz thinly sliced prosciutto, roughly torn
* 2 garlic cloves, minced
* 2 tsp fresh thyme
* 2 cups arugula
* 1/4 cup cherry tomatoes, halved
* 1 cup shredded mozzarella
* juice from 1/2 a lemon
* 1/4th cup extra virgin olive oil, plus 2 Tbs.
* freshly ground pepper
Preheat your grill to medium-high.
In a small bowl, combine 2 Tbs. extra virgin olive oil with the minced garlic and thyme. Brush one side of each naan crust with the flavored oil.
Sprinkle the mozzarella on top of the oil. Top with tomatoes and grill roughly 8 minutes, until the cheese melts.
Meanwhile, in a large bowl, combine the remaining 1/4 cup oil with the lemon juice. Toss the arugula into the oil.
When the pizza is done, remove it from the heat and top with torn prosciutto and arugula. Give a good grind of pepper to the pizza and top with fresh parmesan shavings!