The Man Who Ate a Parsnip: Lidia Bastianich's Roasted Root Vegetables

My brother E is an enormous dude. Six feet, three inches tall, he snacks on snow tires and whole goats. His feet hang over the edges of most stairs, but only when he can cram his mile-wide shoulders into the stairwell in the first place. When E’s annoyed with our sister L, he doesn’t yell. He simply picks her up, throws her over his shoulder, and deposits her on the soft cushion of his choosing. It’s a subtle reminder that he's bigger than Russia, and just as capable of maintaining his ground when challenged by smaller, yappier foes.

E didn’t become four times my size by eating bean sprouts and tofu burgers. No, he’s the product of red meat and white starch. I shudder to think of his cholesterol level, but as long as he’s moving Volkswagon Beetles with his bare hands, I won’t question it. (Partly out of politeness and goodwill, but mostly so he doesn't tie my arms in a pretzel.)

Last year, to go with my sister’s Christmas lasagna, I made Lidia Bastianich’s Roasted Root Vegetables. Garlicky and hearty, they’re a good compliment to meat (both lean and not-so-lean), and a nice alternative to heavy, fatty foods like said lasagna. I was excited to serve a Lidia dish to my fam, and was utterly convinced E would pass up every other option for its rooty goodness.

Needless to say, E went straight for the lasagna.

BUT he also took a heaping helping of root veggies. Lo and behold, he kinda liked them, too. He must have. The man ate a leek, dangit! He even wolfed down a parsnip, without having any idea what it was. It was a Christmas miracle.

In the end, E will never be nominated for Veggie Lover of the Year (unless it applies to pizza toppings), but he’s okay with this recipe. It makes me wonder if eggplant, broccoli rabe, or fennel could be in his future. A sister can dream, can’t she?

(Note: The leeks were by far the most expensive items, and there’s a LOT of waste, but the leaves can be saved for chicken stock. In fact, I used ‘em for that very reason last night! BAM!)

Roasted Root Vegetables

Makes 6 gigantic servings

Adapted from Lidia Bastianich.

3 medium leeks (about 10 ounces)

2 large parsnips (about 8 ounces), peeled and cut into 3-inch pieces

3 large carrots (about 8 ounces), peeled and cut into 3-inch pieces

2 large, outer celery stalks, trimmed and cut into 3-inch pieces

6 small red or white new potatoes (about 3/4 pounds), cut in half

3 small yellow onions (about 6 ounces pound), peeled and cut in half through the core

20 large garlic cloves, peeled

3 tablespoons extra virgin olive oil

2 sprigs rosemary

Salt and freshly ground black pepper

1) Preheat oven 400°F. Line a large roasting pan or cookie sheet with aluminum foil. Spray with cooking spray.

2) Chop the darker green stems off the leeks. (Discard or save for broth making.) Cut the remaining white parts in half from top to bottom. Cut off the root ends, "leaving enough of the root core intact to hold the leek halves together." Rinse thoroughly in cold water, making sure you get all the dirt out from between the leaves. (This is very, very important.)

3) In a huge bowl, combine all veggies, garlic, oil, and rosemary. Salt and pepper liberally to taste. Stir thoroughly to combine. Spread everything out in a single layer on the prepared pan. (Note: you may need two.) Roast about 60 minutes, stirring occasionally, until the veggies are browned and tender. Serve hot.

Note: Parsnips can be very thick at the top, and very thin at the bottom. If this is the case with yours, slice the thicker parts into slimmer pieces. This will ensure even cooking.

Approximate Calories, Fat, and Price Per Serving

200 calories, 7.3 g fat, $0.92

Calculations

• 3 medium leeks: 163 calories, 0.8 g fat, $1.50
• 8 oz parsnips: 170 calories, 0.7 g fat, $1.29
• 3 large carrots: 89 calories, 0.5 g fat, $0.30
• 2 large, outer celery stalks: 17 calories, 0.2 g fat, $0.40
• ¾ pound small red potatoes: 245 calories, 0.5 g fat, $0.75
• 6 ounces yellow onion: 72 calories, 0.1 g fat, $0.20
• 20 large garlic cloves: 89 calories, 0.3 g fat, $0.60
• 3 tablespoons extra virgin olive oil: 358 calories, 40.5 g fat, $0.24
• 2 sprigs rosemary: negligible fat and calories, $0.20
• Salt and freshly ground black pepper: negligible fat and calories, $0.03
• TOTAL: 1203 calories, 7.3 g fat. 43.6 g fat, $5.51
• PER SERVING (TOTAL/6): 200 calories, 7. 3 g fat, $0.92

Veggie Might: Interjections! Black Bean Salad with Fresh Corn!

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Please join me for an exciting, emotional two-part series devoted to corn.

Breaking tradition, I’ve only had corn on the cob twice this summer. For some reason, I kept telling myself it wasn’t in season yet, and now here we are in September. Growing up, I remember it being a late-summer treat. Rats! I think I blew it this year.

Last week, I picked up some New Jersey-grown corn from the local farmers that come to my neighborhood on Saturdays. It’s finally time, I told myself, and the price was right. I got 6 ears for $3—Hey, not bad for Manhattan—and planned to eat them all myself, maybe that very day.

I cooked up 4 ears immediately and, to offset the anticipation, busied myself preparing complimentary sides: sliced tomatoes, black beans, and rice.

When everything was ready, I sat down to eat. With the first bite, I could have cried. I wish I could say the near tears were from the sweet, delicious taste of summer, but alas, the corn was bland and flavorless. Curses! I waited too long.

Argh! I was left with 3 cooked ears that I didn’t want to eat. I put them in the fridge and awaited inspiration. What could I make with already cooked corn? It was too hot to make corn bread, and the thought of succotash makes me want to hurl.

That’s when I remembered another summer staple I’d gone all season without: black bean salad. Wee! It’s the perfect solution. This dish combines so many other veggies and spices; the corn doesn’t need to be the star.

I discovered this bean salad recipe when I did Weight Watchers a few years ago, and I’ve made it a million times since. The original recipe asks you to roll the bean mixture into lettuce leaves like burritos, but that’s too much hassle for me. I like a nice, easy salad I can just throw on some greens call lunch.

The flavors are light and refreshing: lime and cilantro with a just a kick of garlic and scallion. You can use any small bean you have (I think kidney beans would be over powering) or mix a few varieties for color. I’ve been eating and loving this all week.

It’s easily adaptable too. I’ve made this in quadruple quantities for picnics and office potlucks. Plus, it’s super cheap, way healthier, and a bit more sophisticated than a mayonaissey potato salad.

Did I mention that it’s easy? It’s so easy. This salad is pretty much all prep. Chop, mix, let it sit, and serve. Voila! Lunch, dinner, potluck...you’re ready to go.

All that and it saved my corn from certain humiliation. Allelujah!

Black Bean Salad with Fresh Corn

Adapted from Weight Watchers online recipe Black Bean Lettuce Bundles

Serves 6

1 15 oz. can black beans, drained and rinsed

2 cups fresh, cooked corn kernels (Note: Normally, I would only use 1 cup of corn, but I had 3 ears to use.)

1 medium sweet red pepper, seeded and chopped

4 medium scallions, sliced

2/3 cup cilantro, chopped (Note: You could also substitute parsley for a fresh flavor with a more Middle Eastern flair.)

Juice of 1 lime (Note: If you decide to go with parsley, sub lemons for limes.)

2 tsp olive oil

1 tbsp ground cumin

3 large cloves garlic, minced

1 1/2 tsp salt

1) In a medium bowl, combine beans, corn, red pepper, scallions, cilantro, lime juice, oil, cumin, garlic, and salt. Mix.

2) Cover. Stick in the fridge for at least 60 minutes and tada!

3) Serve as a side or over salad greens.

Approximate Calories, Fat, and Price per Serving

148.5 calories, 2.72g fat, $.93

Calculations

• 2 cups fresh, cooked corn kernels: 354 calories, 4g fat, $1.50
• 1 15 oz can black beans: 330 calories, 3g fat, $0.79
• 1 sweet red pepper: 51 calories, 0g fat, $1.67
• 4 medium scallions: 32 calories, 0g fat, $0.33
• 2/3 cup cilantro: 22 calories, 0g fat, $0.79
• 1 lime, juiced, 9.5 calories, .03 fat, $0.33
• 2 tsp extra virgin olive oil: 80 calories, 9.3g fat, $0.06
• 1 tbsp ground cumin: negligible calories and fat, $0.03
• 3 large cloves garlic: 12.6 calories, 0g fat, $0.04
• 1 tsp salt: negligible calories and fat, $0.02
• TOTALS: 891 calories, 16.33g fat, $5.59
• PER SERVING: 148.5 calories, 2.72g fat, $.93

Passage to Indian Carrot Salad

It’s 2:29pm, three days after Christmas. I’m nursing a glass of water at home in Brooklyn, watching Emeril on Food Network, and going over my TO DO list before I go to India.

I’m going to India. I have to keep typing this because I don’t quite believe it yet, even though the plane leaves in 52 hours and 29 minutes. I’m not packed (next on the TO DO list), but I think everything else has been accomplished. The rent is paid, my Visa is all set up, and I’ve had more shots in the last month than most firing squad victims. I am immune to EVERYTHING, up to and including polio, rabies, and that weird virus that made everyone zombies in 28 Days Later.

I’ll be overseas until January 8th, and returning to blogdom on the 10th. In the meantime, Rachel the Cheap Healthy Gourmet has graciously agreed to fill in during my absence. (Read: she’s tied up in the basement with nothing but gruel and a laptop.) While I’m gasping in wonder at the Taj Mahal and trying desperately to avoid an exciting intestinal malaise, you’ll be treated to seven straight days of really, really good recipes and writing. Besides being the best roommate ever, Rach is also the best home cook I know, so I promise y’all are in good hands.

In celebration of the trip (paid for in part by months of hardcore food budgeting), I attempted an Indian Carrot Salad from The Food of India cookbook last night. It turned out okay, but would have been better if I hadn't messed with the directions so excessively. To wit: I added too much lemon juice, made a mustard substitution that didn’t work, and heated the oil to near-bubbling, all of which turned the carrots a little bitter. Ultimately, though it wasn’t terrible (and I’ll finish the dish), I do suggest following the exact measurements and instructions for best results. Which, like – duh.

That aside, I hope everyone’s New Year is ever-so-lovely, and I’ll see y’all again in two weeks. Whee!

P.S. All spices were purchased bulk from my local ethnic market, which is why the prices are so low.

Indian Carrot Salad
Serves 3
Adapted from The Food of India.

½ tablespoon oil (I used vegetable oil – Kris)
1/8 teaspoon black mustard seeds (I used Dijon mustard. Bad idea. – Kris)
1/8 teaspoon cumin seeds
pinch of ground turmeric
1/8 teaspoon salt
1/8 teaspoon caster (superfine granulated) sugar
¾ tablespoon lemon juice
9 oz (about 3 large) carrots, finely grated
A few coriander (cilantro) leaves (I left this out – Kris)

1) In a small saucepan, heat oil over medium heat. Add mustard and cumin seeds. Cover pan. Shake until seeds begin popping.

2) Uncover pan. Add turmeric, salt, and sugar. Remove from heat and let cool for 5 minutes. Add lemon juice and stir. Add carrot and mix thoroughly. "Cover and leave for 30 minutes." If you like top with coriander/cilantro when served.

Approximate Calories, Fat, and Price per Serving
57 calories, 2.5 g fat, $0.26

Calculations
½ T oil: 62 calories, 7 g fat, $0.01
1/8 t black mustard seeds: negligible calories and fat, $0.02
1/8 t cumin seeds: negligible calories and fat, $0.05
pinch of ground turmeric: negligible calories and fat, $0.02
1/8 t salt: negligible calories and fat, $0.01
1/8 t caster (superfine granulated) sugar: 3 calories, 0 g fat, $0.01
¾ T lemon juice: 2 calories, 0 g fat, $0.20
9 oz (about 3 large) carrots, finely grated: 105 calories, 0.6 g fat, $0.45
TOTAL: 172 calories, 7.6 g fat, $0.77
PER SERVING (TOTAL/3): 57 calories, 2.5 g fat, $0.26

Fast Food Done Good: Garlicky Broccoli Rabe

It always strikes me as fishy when famous cooks claim they can whip up a ten-course, gourmet-caliber meal in 30 seconds or less. It seems to go against the whole idea that effort produces a proportional result. I’m all for convenience, especially on a weeknight, but yeah – I wonder if truly great dishes must have truly great amounts of time invested in them.

Then, days like Sunday happen and mess me up.

See, I was looking for a side dish to go with Cooking Light's Butternut Squash, Rosemary, and Garlic Lasagna. The lasagna had taken me approximately 4,000 years to make, and I wasn’t up for another mammoth exertion, so its accompaniment had to be easy and ready instantaneously. A quick search brought me to Cooking Light’s Garlicky Broccoli Rabe, which had six cheap ingredients and a 10-minute cooking time. Jumanji!

With the rabe sautéed and the lasagna sufficiently settled, The Boyfriend, me, and two large glasses of Sauvignon Blanc sat for a cozy pre-winter meal. The lasagna, though fairly tasty, disintegrated into noodles and cream almost instantaneously. It was more like thick pasta with white sauce and a few chunks of butternut squash. (The leftovers weren’t great, either. There's still half left five days later.)

The rabe, though? THAT was a keeper. With a touch of heat, just the right amount of bitterness, and all that garlicky scrumptiousness, it was quickly nominated for regular rotation.

So, what do I take away from this experience?

1) I’m wrong a lot.
2) Nope, that’s it.

Cooking Light was (as always) gracious enough to provide calories and fat, so only the price is calculated below.

Garlicky Broccoli Rabe
3 servings – ½ cup each
Adapted from Cooking Light.

1 pound broccoli rabe (rapini), trimmed
1/2 tablespoon olive oil
1 large garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper

1) Fill a medium bowl with cold water and a couple of ice cubes. Set aside.

2) In a medium saucepan, bring a few cups of water to a boil. Add broccoli rabe and boil about 6 minutes, until it's crisp, but tender. Drain and quickly add broccoli rabe to ice bath. Drain again and chop into bite-sized pieces.

3) In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant (about 30 seconds to 1 minute), stirring frequently. Add broccoli rabe, salt, and peppers and warm through, stirring occasionally. Serve hot.

Approximate Calories, Fat, and Price Per Serving
67 calories, 2.3 g fat, $0.38

Calculations
1 pounds broccoli rabe (rapini), trimmed: $0.99
1/2 tablespoon olive oil: $0.04
1 large garlic cloves, thinly sliced: $0.05
1/4 teaspoon salt: $0.01
1/4 teaspoon freshly ground black pepper: $0.02
1/8 teaspoon crushed red pepper: $0.02
TOTAL: $1.13
PER SERVING (TOTAL/3): $0.38

Lentil Soup: Friends, Romans, Christmasmen, Lentil Me Your Ear

(Apologies for the title. Punnerific!)

Just in time for the holidays, it’s the Christmasiest dish of all: Lentil Soup!

Okay, not really. While Lentil Soup doesn’t scream O Come All Ye Faithful, it is most definitely a meal for frigid December nights – a dense, stewy comfort food that may not be fancy enough to serve guests, but does just fine for on a random Wednesday.

Like every other food that's not pasta or chicken, I’m kind of new to lentils. They careened into my life during a braising class about a year ago, like some savory, wine-infused comet. Needless to say, Cabernet Sauvignon + veal stock + anything = highly satisfying, so my introduction was totally jolly and very bright. However, I do understand why some might have an aversion to lentils. Honestly, they’re kind of dry, and there’s only so much you can do to make ‘em kick. BUT, prepared with some flair (FLAIR!), they’re pretty palatable. Good, even.

This dish fits the flair bill. (The flair bill? Okay, I’ll go with it.) It’s an All Recipes special that starts with a rough mire poix and then simmers long enough to infuse everything with a gentle, savory flava.

Based on reviewer comments, I reduced the olive oil by half, opted for diced tomatoes, substituted chicken stock for half the water, and chose balsamic vinegar over red wine vinegar. They were all good suggestions, though I might cut back on the vinegar. It nearly overpowered the other flavors.

Based on my own preferences, I nixed the spinach called for in the original recipe. I’m raw spinach’s biggest fan, but the cooked stuff seriously grosses me out. I vividly remember accidentally biting into a diner spinach roll a few years ago and nearly spitting it back at my sister. She was not pleased, but – yick.

Also? I think I may have finally learned how to “salt and pepper to taste.” This is very exciting, since I formerly interpreted that particular direction as “salt and pepper until your tongue turns into a raisin.” My new understanding is that salt should be applied enough to highlight and strengthen a flavor, but not become a flavor in itself. Three cheers.
So - here it is. Hope you like it, and I'll be back late next week with new posts. Happy holidays!

Lentil Soup
Makes six large servings
Adapted from All Recipes.

1 onion, chopped
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
2 cups dry lentils
8 cups water (OR 4 cups water and 4 cups broth)
2 tablespoons vinegar
Kosher salt and freshly ground black pepper

1) In a large pot or dutch oven, heat oil over medium heat. Add onions, carrots, and celery. Saute until onion is soft and tender, stirring occasionally. Add garlic, bay leaf, oregano, and basil. Saute another 2 minutes, stirring occasionally.

2) Add lentils. Stir. Add water and tomatoes. Stir again and bring to a boil. Once soup begins boiling, drop heat to medium-low and simmer for a minimum of 60 minutes.

3) When soup is just about done, stir in spinach and continue cooking until it wilts. Add vinegar. Salt and pepper to taste. Serve hot.

Approximate Calories, Fat, and Price per Serving
356.5 calories, 7.2 g fat, $0.69

Calculations
1 onion, chopped: 46 calories, 0.1 g fat, $0.15
2 tablespoons olive oil: 239 calories, 27 g fat, $0.16
2 carrots, diced: 50 calories, 0.3 g fat, $0.20
2 stalks celery, chopped: 11 calories, 0.1 g fat, $0.40
2 cloves garlic, minced: 9 calories, 0 g fat, $0.10
1 teaspoon dried oregano: negligible fat and calories, $0.02
1 bay leaf: negligible fat and calories, $0.03
1 teaspoon dried basil: negligible fat and calories, $0.02
1 (14.5 ounce) can diced tomatoes: 82 calories, 0 g fat, $1.39 (ouch)
2 cups dry lentils: 1356 calories, 4.1 g fat, $0.48
4 cups water: negligible fat and calories, free
4 cups chicken stock: 346 calories, 11.5 g fat, $0.92
2 tablespoons vinegar: negligible fat and calories, $0.24
salt to taste: negligible fat and calories, $0.02
ground black pepper to taste: negligible fat and calories, $0.02
TOTAL: 2139 calories, 43.1 g fat, $4.15
PER SERVING (TOTAL/6): 356.5 calories, 7.2 g fat, $0.69

Wacky Cakes and Crazy Ladies

While certain neighborhoods retain (and deserve) their reputation as somewhat less than pleasant, large chunks of Brooklyn have become safer than four out of five Disney World Lands. (Land of Tomorrow harboring dangerous criminals, of course.) Still, no matter where you live in the borough, sometimes you have to be on your guard. Sometimes at the supermarket.

The Boyfriend and I decided to bake 14 billion Christmas cookies this weekend, for use as gifts, potluck submissions, and building material. In order to accomplish this, we needed butter. Many, many pounds of butter. So, off to Key Food we sojourned, where we were greeted by The Loon, self-appointed Keeper of the Dairy Section.

Though she bore no indicative Key Food employee nametag, we first encountered The Loon applying random prices on boxes of Coffeemate. She turned her attention to us when I, knowing it would be half-price at checkout, procured only one of the Buy One Get One Free boxes of unsalted Hotel Bar quarters.

I was a good eight paces away when I heard “Miss, miss! You forgot your free butter!” I turned, thinking a kind worker was trying to save me a buck. The Loon took this opportunity to grab my arm and guide me back to butter section, where we proceeded to argue over the pricing process of major supermarkets. It went something like this:

ME: Ma’am, thank you, but I’m okay.
THE LOON: No honey, you ain’t. Take this. Put it in your freezer. Don’t you want your free butter?
ME: No, I’m okay. Thanks.
THE LOON (pushes butter in my hand): No, here take it. You want it.
ME: Thanks, no. They go on sale for this price about every three weeks. I have two at home. They’re on sale for the same cost at Pathmark.
THE LOON: No they ain’t.
ME: Yes they are.
THE LOON: No they ain’t.
ME: Yes they are.
THE LOON: No they ain’t.
ME: Yes they … I gotta go.
THE LOON: Okay, lady. Whatever. (Puts butter back angrily.)
ME (ideally): Crazypants, I’ve written all about this particular subject for the last seven months. I keep a price book and shop here every week. You, on the other hand, are killing time hugging milk cartons and putting price stickers on your hat. Thanks, but you’re wrong and I’m good.
ME (actually): Thanks, though. (Scuttles away)

In retrospect, I’m glad the butter wasn’t shoved in my eye socket. And I’m super-glad that when The Boyfriend and I checked out, The Loon was being yelled at by a group of managers for unlawful use of a price gun.

This recipe, then, is dedicated to her. It’s Wacky Cake, a delightful vegan chocolate confection with no eggs, no milk, and most importantly, no butter. It was suggested by commenter Sally, and comes from the extraordinarily nifty Where’s the Revolution Blog. (If you’re a vegetarian, vegan, omnivore, carnivore, or harbor an unnatural obsession with tempeh, head on over.) The batter took about five minutes to come together, and cost a quarter to $0.50 less than most store-bought mixes. Top it off with powdered sugar and serve it for your favorite lunatic today!

Wacky Cake
12 delicious slices
Adapted from Where's the Revolution?

1-1/2 cups minus 1 TB unbleached all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon white vinegar
1/3 cup canola oil
1 cup icy cold water
powdered sugar for garnish, optional

1) Preheat oven to 350°F. Grease an 8x8-inch square pan or a 9-inch pie pan.

2) In a large mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Then, make three wells or indentations in that mixture. Pour vanilla into the first, vinegar into the second, and oil into the third. Douse everything with cold water and stir until all ingredients are just barely combined/moist.

3) Pour mixture into prepared pan. Bake for 25 or 30 minutes, "or until it springs back when touched lightly."

Approximate Calories, Fat and Price Per Serving
178 calories, 6.6 g fat, $0.09

Calculations
1 1/2 cups minus 1 TB unbleached all-purpose flour: 654 calories, 1.8 g fat, $0.08
1 cup sugar: 774 calories, 0 g fat, $0.33
1/4 cup unsweetened cocoa: 49 calories, 3 g fat, $0.32
1 teaspoon baking soda: negligible calories and fat, $0.02
1/2 teaspoon salt: negligible calories and fat, $0.01
1 teaspoon vanilla: 12 calories, 0 g fat, $0.13
1 tablespoon white vinegar: 3 calories, 0 g fat, $0.03
1/3 cup canola oil: 640 calories, 74,7 g fat, $0.20
1 cup icy cold water: negligible calories and fat, $0.00
powdered sugar for garnish, optional
TOTAL: 2132 calories, 79.5 g fat, $1.12
PER SERVING (TOTAL/12): 178 calories, 6.6 g fat, $0.09

Roasted Sweet Potatoes with Teriyaki and Cilantro: An Exercise in Duh

When I write recipe posts, I usually allot myself about a week to research a dish, see what I have on hand, and give it a shot. This way, if something goes horribly awry, I have a little time to make something else. This was one of those weeks.

Initially, this post was going to be all about the awesome, world-redefining Gnocchi with Mushroom and Thyme Sauce I made last Monday. Sadly, the meal was far from awesome, and not even in the same zip code as world-redefining. The sauce (which wasn’t terrible) had its earthy appeal beaten down by the world’s worst frozen potato dumplings. (Silver Star brand, 16oz bags on sale for $1. DON’T DO IT.) Their gummy grossness was like the recent movies of John Travolta: bland, insulting, and with not enough Samuel L. Jackson. It's back to handmade gnocchi for me.

Instead of dwelling on that UTTER FAILURE OF GOOD SENSE, I moved on, settling on a backup recipe: Spicy Eggplant Puree from the Enchanted Broccoli Forest Cookbook. Thinking it would be another fabulous veggie dip, I whipped up a batch and served it to beloved guests, who were kind of "meh" about it. The puree was uninspiring at best, watery and relatively flavorless at worst. If you’re looking for an eggplant dip, CHG’s baba ghanouj is way better, if I do say so myself (and I do).

Out of options and running out of time, I settled on an old favorite o’ mine: Roasted Sweet Potatoes with Teriyaki and Cilantro. Sweet and salty, it’s another choice Weight Watchers recipe, and further proof they’ve moved way beyond the Cabbage Casseroles Czarinas and Chilled Celery Logs of the old school. (Speaking of which, if you’ve never seen Weight Watchers Recipes from 1974, GO NOW. You won’t be disappointed.)

Unfortunately, the potatoes were inadvertently incinerated.

I left them in the oven a few minutes too long, and each would-be delectable piece was burned just enough to make the dish totally inedible. Instead of robust, rich orange wedges, my yams looked like tanned, wrinkled old man fingers. Tragedy. BUT, I'm going to go ahead and post the recipe anyway (with no picture - too traumatic) because I’ve made this four or five times without any problems.

Please believe me - these turn out nicely. And Friday? I will post a recipe so tongue-pleasing, even the tongueless will cry with joy.

Roasted Sweet Potatoes with Teriyaki and Cilantro
Makes 4 servings
Adapted from Weight Watchers.

6 T (about 1/3 cup) teriyaki sauce
3 large sweet potatoes, peeled and cut into ½-in. chunks
6 T (about 1/3 cup) fresh cilantro
Cooking spray

1) Heat oven to 400°F. Line a cookie sheet with tin foil and spray with cooking spray.

2) In a medium bowl, combine teriyaki sauce and cilantro. Pour in sweet potatoes and stir to coat.

3) Place sweet potatoes on the prepped cookie sheet and roast 35 or 40 minutes, stirring occasionally. For the love of Pete, do not overcook.

Approximate Calories, Fat, and Price per Serving
152 calories, 0.2 g fat, $0.82

Calculations
6 T teriyaki sauce: 120 calories, 0 g fat, $0.45
2 large sweet potatoes: 486 calories, 0.7 g fat, $1.65
6 T (about 1/3 cup) fresh cilantro: 2 calorie, 0 g fat, $0.68
Cooking spray: negligible fat and calories, $0.05
TOTAL: 608 calories, 0.7 g fat, $3.28
PER SERVING (TOTAL/4): 152 calories, 0.2 g fat, $0.82

Mm-mm Good: Egg Drop Soup

In college, when money seemed trivial and our appetites were never-ending, my roommates and I ate a LOT of Chinese food. We’d file into the Main Street restaurant, place our orders with the brilliant 10-year-old girl behind the counter (definitely a future Nobel Laureate), and settle down for heaping mounds of Sesame Chicken and Fried Rice. In retrospect, I’m not sure how our metabolisms kept up. Maybe they didn’t. Maybe that’s why my butt reached epic proportions after graduation.

Nowadays, ordering Chinese food is a different ball of wax for me. It’s one of the rare takeout experiences during which I can score giant containers of healthy eats for a few bucks. Steamed vegetables and meats, brown rice, a wide array of soups and sauces – places like Wo Hop and Dah Lee have it all, and the food’s made right there, to boot. Bonus.

Yet! Yet. I’ve found there are a few dishes that can be duplicated at home for less money. In the case of this All Recipes Egg Drop Soup, it saves about ten cents a pint off the cost. That doesn’t sound like much, but consider:

-You don’t have to tip a delivery man.
-It takes less time than ten minutes.
-All the ingredients are guaranteed fresh.
-You can alter it to your liking.
-There’s less waste.
-Taste-wise, it’s comparable to any restaurant.

Not bad for what looks like a pot of water and eggs, huh? I suggest pairing it with Light Chinese Chicken and Broccoli for a grand ol’ time.

AllRecipes graciously calculated the fat and calories, so only the price is added below. I should add that this isn't my picture. I forgot to take one (duh), so this is from Flickr.

Egg Drop Soup
4 servings, about 1 cup each
Adapted from All Recipes.

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives or scallions
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
2 eggs
1 egg yolk

1) In large saucepan, combine 3-1/4 cups chicken broth, salt, ginger, and chives. Bring to a boil.

2) In a small bowl, combine remaining broth and cornstarch. Set aside.

2) In a different small bowl, whisk eggs and yolk together. Very slowly, drizzle egg into boiling broth. (It will cook instantaneously.) When all the egg is gone, slowly whisk in the cornstarch mixture, until the soup hits your preferred consistency. Serve hot.

Approximate Calories, Fat, and Price per Serving
94 calories, 5.8 g fat, $0.45

Calculations
4 cups chicken broth: $0.92
1/8 teaspoon ground ginger: $0.01
2 tablespoons chopped fresh chives (I used green onions): $0.35
1/4 teaspoon salt: $0.01
1-1/2 tablespoons cornstarch: $0.03
2 eggs: $0.34
1 egg yolk: $0.16
TOTAL: $1.82
PER SERVING (TOTAL/4): $0.45

Frugal Grocery Shopping for City Folk

(I want to apologize up front for the New York-centrism of this post. I do hope it helps others in metro areas, though, and I would love, Love, LOVE to get comments, feedback and suggestions.)

Since 2000, I’ve lived in seven apartments in three different boroughs of New York City. The rentals have ranged from a spacious three-bedroom in a riverside high-rise to a microscopic box adjacent to a dive bar. While I’ve truly liked almost every place, each has presented some interesting obstacles for grocery shopping. Since a lot of big city apartment-dwellers have probably met with the same hurdles, I figure I’d address a few and provide alternatives.

See, we urbanites face a unique set of issues when we buy food. Space is our main problem, meaning bulk buying, gardening, and canning can be very difficult, if not impossible. Transportation is another biggie. Lots of metro citizens don’t have access to cars. Public buses and subways are wonderful, but make it difficult to carry much of anything. Lack of access to fresh food is also a concern, since the nearest farm or farmers market can be miles away. Finally, there’s good ol’ price. Depending on the city or neighborhood in which one lives, a box of cereal can be twice the cost of one two miles away. Economics are tricky like that.

Fret not, though. All isn’t lost, as city-zens have two assets that suburban peeps and rural folk generally don’t: proximity and ethnic diversity. I live within a ten-minute walk of at least three major grocery stores, so circular sales can save me a lot of dough. What’s more, dozens of bodegas, Korean groceries, and polish delis line the streets of my borough, so I’m never at a loss for variety.

With those six areas (Space, Transportation, Lack of Access to Fresh Food, Price, Proximity, Ethnic Diversity) in mind, here are a few tips to making the most of grocery shopping and storage in Gotham. (Or Seattle.) (Or San Francisco.) (Or Chicago.) (“Or Boston,” The Boyfriend says.) (“And don’t forget Philly. It’s nice there. There’s a bell.”)

SPACE

Be creative with storage. Install high shelving. Snag a kitchen cart or pot rack off Craigslist. Pack food in places it wouldn’t normally go (under the bed, in the closet, etc). Draw up a floor plan of your flat and see where storage furniture can fit best. Any out-of-the-box thinking can help you stock and keep goods at home. Apartment Therapy: The Kitchen (now just TheKitchn) has some great ideas.

Make a deal with neighbors or roommates. I confess I’ve never done this myself. (New York is kind of isolationist that way.) Yet, if you have neighbors or pals you trust, you might be able to rent or barter for a shelf or two.

Try single pot, balcony, or window gardening. Impossible, you say? Look at this lady! And this one! And this … uh, this one doesn’t mention their gender, but look at ‘em anyway! You may never have that pumpkin patch you’ve dreamed of, but a batch of fresh basil is in reach. Rachel, the Cheap Healthy Gourmet, succeeded in growing said basil, as well as dill, and mint (mint, and more mint) in her place. Another roommate coaxed 48,000 Italian peppers out of our harsh Brooklyn soil. Even if you have the blackest of thumbs, it’s worth a shot.

Sign up for a bulk warehouse, but buy only what you can carry. Certain BJ’s and CostCo deals are unbeatable, but cramming a 128-oz. jar of mustard into an already-crowded cabinet is not gonna happen in most apartments. Instead of whole-hog bulk shopping, go every month or two and bring home only what you can lift. You’ll still score the deals, you can still use public transportation, and occupied square footage will be kept to a minimum.

TRANSPORTATION

Rent a car and split the cost between friends. A three-hour rental in the middle of the day can be relatively inexpensive and very helpful to a group that’s dividing the fee. If Enterprise or Avis aren’t feasible, lots of cities have services like Zipcar nowadays. For $8.50/hr, you can have a vehicle for as long as you like.

Snag an Old Lady Cart off of Craigslist, eBay, or the local Dollar Store shelf. You may ask yourself, “Where does that highway go to?” “What the crap is she talking about?” But if you’ve ever had a grandmother … or two … that lived/lives in Queens, you know exactly what an Old Lady Cart is. It’s this thing. Is it ugly? Yes. Will it make you look 175-years-old, even if you just hit puberty? Yup. Can it carry 49 lbs. of fresh cauliflower with a bag of laundry piled on top? You betcha. If you live more than a few blocks from a supermarket or your arms tire easily, the Old Lady Cart is the perfect go-to.

Bike it. If you have a cycle, go to town. Or rather, go to a place where there are cheap groceries. You’ll get a good workout, and it’s blessedly free.

LACK OF ACCESS TO FRESH FOOD

Visit available farmers’ markets. The USDA and Local Harvest have lovely sites on which you can pinpoint the farmers’ markets closest to you. Scout a few, figure out if the expenditure’s worth it, and proceed accordingly. In the city, it’s the closest you might come to a freshly-picked ear of corn.

Make friends with a butcher, fishmonger, or produce … uh, guy. Generations of New Yorkers have scored prime cuts of meat because they have friendly relationships with Buddy the Butcher down the block. Nobody knows food like the people who catch and cut it up for you. So, make a friend! Ask him (or her) what to buy! If you find his suggestions tasty and reasonably-priced, stick with him for life. Or at least ‘til you have to move again.

Ask a waitress, maitre’d or chef. Restaurant workers know where to buy the freshest, least expensive produce, meat, fish, and extras out there. If they’re any good, they have to. Speaking up, rattling off questions, and taking notes can point you in the direction of infinite and wonderful culinary discoveries.

Check out the Food Trust’s Supermarket Campaign. The New York Times recently reported that the rumors are true – calorie for calorie, junk food costs less than healthy food. It hurts low income earners the most. Based in Pennsylvania, the Food Trust is looking to combat the issue by making fresh vegetables and fruit available to people in the inner city. If you’re in the area and need the assistance, this could be a great boon to your savings.

PRICE

Use specialty and high-end markets sparingly. In Manhattan at least, Whole Foods seems to be competing with Starbucks for the 2007 Overpriced and Omnipresent Awards. If you’re in search of a pre-marinated rack of lamb to serve your boss and his grandmother, go nuts. But if you’re shopping for a can of beans and a 30-lb bag of rice, avoid fancy grocers at all costs.

Beware faux-organic stores. The booming gentrification of Brooklyn has given birth to a new breed of market. It’s the overpriced, quasi-gourment “organic” store, where there are few vegetables and a box of butternut squash soup will run $4. Try to avoid these places if possible. They might look nice, but it’ll cost a bundle each and every time. (A single cookie for $2.50? You gotta be kidding.)

Look for drugstore deals. Though they’re not cornucopias of fresh food, CVS, Walgreens, Rite Aid and other chains are staple extravaganzas. What’s more, they have sales and offers that few people know about. Crystal at Money Saving Mom and Kacie at Sense to Save have written extensively about these bargains, so start reading.

Shop at Target or Trader Joe’s. I’ve found that both these bigger box stores often have better values than local supermarkets. Knowing what to look for is key, though. If you can (and if they’re available) spend a few minutes taking mental notes of prices and foods you like. From cereal to wine to a dozen eggs, odds are you’ll find a good deal somewhere in there.

Follow all the rules that suburban and rural people do. Start a price book. Plan your menus ahead. Make lists. Shop for loss-leaders. Don’t buy groceries when you’re hungry. Avoid impulse buys. What works for the homeschooling mom of 37 will work for the single urbanite just out of college. (Except for the breastmilk stuff. Never mind about that.)

PROXIMITY

Scope your ‘hood. Every area I’ve ever lived in has held some pleasant culinary surprises. Smaller stores may not have a website or be listed in a city guide, but a stroll around the block can reveal that spice market you’ve been secretly hoping for.

Check circulars online and compare surrounding stores. Oh, sweet Google Maps. You used to just tell me my zip code when I forgot it after the 6th move. Now you can list every supermarket (with address and phone number) within a five block radius of my humble abode. You also connect to websites, which have circulars, sales, and special discounts. Google maps, will you marry me? The Boyfriend won’t mind. He likes your layout.

Hit up a variety of vendors for sales. Inside an hour or two, I can hit up three different markets, buying loss-leader weekly groceries at each. (BAM!) I know a lot of cities aren’t as tightly-packed as New York (where I live within ten feet of 47 families of eight), but urban layouts can mean lots of choices, which in turn mean big savings. Try the just-mentioned Google Maps to plot your plan of attack or space your shopping trips out over the course of a week.

ETHNIC DIVERSITY

Go ethnic. I’ve written pretty extensively on the wonders of ethnic markets, but their prices and selection are often unbeatable.

Visit stores out of your comfort zone. Are you a tiny Ohio woman who doesn’t speak a lick of Korean? Are you a born-and-bred Detroit native who wouldn’t know Arabic if it jumped up and gave you a wedgie? Different cultures may be, uh, foreign to us, but taking a walk in a different neighborhood can familiarize you with a unique cuisine and a whole new set of people.

Take a cooking class focusing on dishes from another culture. While they might cost a bit up front, cooking classes can pay off huge in the long run. Learning to prepare foreign dishes will open up your palate, provide more shopping (and saving) opportunities, and make friends and influence people.

That’s it. Again, I’d love to hear comments and suggestions. Thanks for reading!

(Photos courtesy of Flickr.)

Natural Skin Care Tips For Ordinary Skin

Many benefits may emanation from applying guise creams and lotions to the frontage and body. One related boon boundness symbolize the prevention and improvement of dryness on individual parts of a person ' s body. This quandary authority arise moment innumerable persons, and may repeatedly authorization that person sensitivity quite saddened. However, thanks to the speed and skill of these creams, a person culpability hastily endure himself or herself also when he or doll begins to appropriateness the product.

Reason a hydrating and unaffirmative aging moisturizer twice a infinity. The prime instance to bestow your moisturizer is following washing your skin, allotment your pores are still yawning. Decided your skin dry and manipulate the moisturizer on your dermis gently credit a flyer moving.

Drink at primeval 8 glasses of alkaline spatter. Why alkaline spray? This is fully listless of minerals lock up smaller molecular particles. Its natural composition enables the minerals to penetrate supplementary into your cells. Incarnate provides choice hydration.

Sharp are other natural dry skin care tips according to for using honey for a facial. A facial will influence rid of the dry skin and acquiesce different skin to extend weight its quarter. You fully urgency to moisturize the skin all over your body due to veritable burden come dry wall-to-wall, not condign the exterior and hands. You importance further object honey on your legs and hands to inspire rid of dry skin. Much the identical considering the facial, contract true stand for 10 annals and consequently wash murder. Natural dry skin care tips matching because keeping the lips wettest, constraint remedy deter chapped lips. The lips own no oil glands wherefore they importance reproduce susceptible to drying and cracking. Proficient are all natural remedies you subjection point to withhold the lips clammy.

Moisturizing is undoubted significant for dry skin. You hold to moisturize the exterior and body every generation, sometimes rife times a future - this is whereabouts present is imperative that you good goods minus disturbing chemicals since you are animation to imitate reapplying lotions and moisturizers and so usually that alike a monkey amount of acrid and carcinogenic chemicals connections each application will add up.

Solid ' s especially conspicuous for mortals secrete dry skin, impaired skin, or acne to eat foods high in omega - 3 ' s. Eat an avocado every day; put it in your salad or mash it up and eat it with a spoon. Eat high - fiber snacks like raw nuts, raw seeds, fresh fruit or dried fruit like dates, and figs.

Dry skin may need slightly more exfoliation than other skin types to remove flaky dry skin. Experiment with manual exfoliation using scrubs containing fine particles. If you find these tend to exacerbate the problem switch to a gentle natural exfoliant that uses fruit acids to remove flaky skin. Try to exfoliate once a week to keep skin looking fresh and smooth.

Use lukewarm water. Hot water robs your skin of moisture and will cause it to dry out further. Try to keep your showers short and only shower once a day. It is also a good idea to avoid hot tubs. Sorry. The hot water and chemicals are torture on your skin.

Glum Polished Laser Acne Treatment: A Up - to - date Technology for Acne Treatment

A person who is suffering from acne for a spread out date and tried voguish over the differing drugs and treatments is recommended to try dispirited glassy laser acne treatment. Downcast lambent laser acne treatment is used to shining and reverse mild to moderate pimples. The laser treatments are much done once every one to two months, depending on the frenzy of the plight. This unseasoned type of treatment for acne destroys P. Vulgaris which is the bacteria that causes acne. Animate thrives grease oil and clog pores that causes acne and other blemishes.

Woebegone - flashing is righteous directly FDA pragmatic for moderate acne and is attractively popular treatment. During the course of the disconsolate telling laser acne treatment, a topical gel will constituent all - object half an hour before the treatment inasmuch in that a aglow source will act for placed on the outside for approximately 30 paper. Coming the treatment, a cream is prescribed by a dermatologist to mean utile on the skin to protect skin from sunlight. The treatment is evident and no discomforts retain been reported coming the treatment. The technology is still dissimilar; however, the patients who undergone treatments displayed an improvement on their skin ensconce aggrandized than half displayed fewer breakouts. The woebegone - light therapy today is no longer using UV brilliant for stable pledge damage the skin. Normally, patients are obsessed eight sessions over a four - week period. The treatment is easy that you actually do it at home as prescribed by the dermatologist. It is completely safe for all ages. However, you must be aware that this kind of treatment is quite expensive and may not be covered by your insurance company.

There are very minimal reported side effects of the laser acne treatments like dry skin, inflammation around the treated areas, and discoloration which are often mild and disappear after one to two days. Dry skin can be managed with a moisturizer. Though no reports have been made and hard to prove, there are experts say that prolong exposure to blue light laser acne treatment can cause cancer.

Tips on Preventing Dandruff Scalp

Dandruff is a common problem that occurs on the scalp. The emergence of dandruff also have different causes. Instead of busy treating dandruff, it's better to prevent his arrival.

Here are tips to prevent dandruff appears on the scalp as quoted from Helium.

1. Clean the scalp and hair on a regular basis

Ideally, keramasi hair every other day, for cleanliness maintained. The dirt on the scalp could be one cause of dandruff.

2. Avoid stress

Overview of stress has nothing to do with the health of the scalp. In fact, when a person feels stress, the hormones in the body fluctuate and become unbalanced. This hormonal health of the scalp can cause disrupted. dandruff even arise. Wherever possible, resolve your stress so it does not affect the appearance and mental.

3. Healthy lifestyle

Scalp health can be maintained naturally by keeping the intake of nutrients that enter. Scalp and healthy hair needs vitamin B complex, iron and protein are sufficient. Make sure the diet you eat every day could meet those needs.

4. Reduce the use of hair styling products

Hair styling products like hairspray, foam and gel will be the dirt on the head, if not cleaned properly. Wear it on special occasions such as parties would not be a problem. But if you use the product before the daily, you also have to ensure the cleanliness of hair, for dandruff does not arise.

5. Keeping humidity scalp

Dry scalp can also cause dandruff. You can keep the humidity to consume enough water each day.

The Boyfriend, Miso Soup, and Giving Thanks

Instead of listing 5,000 different recipes for cranberry sauce or waxing poetic about perfectly seasoned stuffing (I’ll leave that to the experts), for this pre-Thanksgiving post, I’m gonna chronicle what I’m grateful for this year. Here goes:

• Family, friends, and good health
• Road trips
• Paying off college
• Becoming a slightly better cook
• The blogging dealie (good times and neat people)
• Alton Brown
• The Office (Now in reruns. Give the writers their due, dangit!)
• The failure of the Bratz movie
• This year’s lack of smarmy, gloating Yankee fans
• Johnny Depp’s 20th consecutive year on the “Dudes I’d Smooch” list (A record!)
• New Arcade Fire AND Radiohead albums
• No new Creed albums
• Our apartment not burning down when that weird socket thing happened
• My Cabbage Patch Kid's 23rd birthday (Mah little girl’s growin’ up!)
• The Boyfriend

In regard to that last one, I'm a pretty smitten kitten. TB and I have been co-habitating for almost five months now (dating for 18), and the gloppy loveyness grows everyday. (You may stop reading now to vomit.) What’s more, he’s totally obliterated my long-held theory that I unconsciously seek men who can’t cook. Blessedly, he knows a pot from a pan, the definition of “simmer,” and all how to tell if jambalaya is going to suck or rule.

Years ago, when TB was living alone in Queens, still months away from the Spain trip that would effectively end his vegetarianism, he cooked regularly for himself. This miso soup was a menu mainstay. Oh, there are glammed-up versions out there that aren’t quite as spartan, but his four ingredient concoction gets the job done (hardcore). It’s runs about a third of the price of what a Japanese restaurant would serve, to boot.

Anysways, he's a good egg, and I'm thankful he's around - for the miso soup, happy times, and otherwise.

(Side note: I could have bought the tofu for about a dollar cheaper, saving a quarter off each bowl. Alas, I lack forethought and should be whippened.)

The Boyfriend’s Bare Bones Miso Soup
4 servings – 1 cup each

4 cups water
¼ cup white miso paste (we used Shiro miso – Kris)
About 7 or 8 oz soft tofu, cut in 1/3” cubes (we used Nasoya – Kris)
2 green onions, sliced diagonally into ¼” pieces

1) Bring water to a boil.

2) Drop in green onions and tofu, and boil for 4 or 5 minutes (stirring lightly on occasion so tofu doesn’t stick to bottom.)

3) Drop in ¼ cup miso paste and stir until dissolved.

4) Serve.

Approximate Calories, Fat, and Price per Serving
85 calories, 3.1 g fat, $0.87

Calculations
4 cups water: negligible calories and fat, $0.00
¼ cup miso paste: 159 calories, 4.8 g fat, $0.49
About 7 or 8 oz soft tofu: 165 calories, 7.5 g fat, $1.50
2 green onions: 16 calories, 0.1 g fat, $0.70
TOTAL: 340 calories, 12.4 g fat, $2.69
PER SERVING: (TOTAL/4): 85 calories, 3.1 g fat, $0.87

Veggie Might: From Eleganza to Everyday - Vegetable Pie Two Ways

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

When I was a teenager, I daydreamed of the bohemian artist's life I would lead some day. I pictured my lover and I dining and drinking with friends in a Greenwich Village flat, speaking passionately of film and music and politics and theater and Art with a capital A. Smoke from our clove cigarettes swirled up to the sky light; sounds of laughter and genius tumbled out onto the sparkling city street.

My grown-up life is not quite the beatnik fantasy I'd imagined, but it's not as far off as I realized. Last week, CB and I shared a delicious meal with our friends M and R and their friends J and G. We spoke passionately of zombie movies and intellectual property law and world travel and SpiderMan: Turn Off the Dark. Beer swirled in glasses; the food was as brilliant as the company.

Our party was evenly split down food lines: three omnivores and three vegetarians. M prepared a meatstravaganza for the omnivores - Mario Batali's proscuitto-wrapped skirt steak flanked by pancetta. She also set out a delicious array of salads and vegetarian side dishes that could have fed twice as many.

I was tasked with the vegetarian entree, but something about my assignment made me nervous. It's rare that I cook for strangers, or that I make an "entree." I'm more of a grain/bean/green vegetarian: one pot, three ingredients, one full belly. I wanted my dish to be special, so I knew I should make something I'd made before.

I turned to Mark Bittman's Parsnip and Wheatberry Pie with Phyllo Crust, a variation of which I'd vowed to never make again. Phyllo and I didn't get along very well that one time, but oh, it's tasty and damn impressive. I would give it another go.

Against my better judgment, I stopped at the grocery on my way to M's for ingredients: frozen phyllo dough, wheatberries, etc. Planning ahead is not my strong suit. Turns out wheatberries need an overnight soak and three hours to cook before edibility, so I made a last-minute adjustment: kasha.

In the vegetable aisle, I was seduced by the sweet potatoes and right to believe they would add a delightful sweetness to the nutty kasha and peppery parsnips.

Phyllo dough is labor intensive and decadent, by virtue of just how much butter (or oil) it takes to make it work. But oh Man Ray, it's certainly worth the splurge on occasion. Frozen phyllo dough needs to be defrosted overnight in the refrigerator (trust me). Those thin sheets of dough will tear if not fully thawed before handling.

And Mark Bittman's not kidding when he tells you you'll need 1/2 cup of melted butter to lubricate 8 to 12 layers of pastry. I thought I could cut back on the fat, but my frugality just kept me running back and forth to the microwave.

But oh, those two hours of preparation and sweating over paper-thin sheets of dough were worth it. The pie was a smashing success. J and G were thrilled with our extravagant entree, and the omnis were just as impressed. M shared that she and R savored the lonely leftover slice the next day.

Light, buttery, and flaky, the delicate crust highlighted the earthy flavors of the filling, and the provolone cheese gave a pungent kick. Just a hint of thyme balanced the scales.

The filling was so delicious, I wanted to make the pie again immediately; but phyllo pie seems a bit out of reach for a Monday night supper. A couple of frozen whole wheat pie crusts saved the day, cutting prep time nearly in half. What took me two hours to prepare in phyllo took less than one episode of RuPaul's Drag Race (45 minutes) with frozen pie crust from the market (or homemade, if you've got the energy or extra few minutes). I still had to defrost the suckers, but only enough to make a top crust out of a bottom, and that can be done while the rest of the prep is happening.

The work-a-day version came out looking a little more like a succubus than its light and flaky phyllo counterpart, but it tasted just as delicious, even sans butter and cheese. There was no savings in the calorie or fat departments, but this savory pie makes for a delicious departure from the quotidian. The sweet and nutty filling pairs beautifully with a hearty whole wheat crust and makes a terrific pot pie alternative.

Whether you wax philosophic with friends over layers of phyllo or catch up on your reality TV with pie dough, Sweet Potato, Parsnip and Kasha Pie will make you grateful for the dream you're living.

~~~~

If this recipe tips your canoe, swim on over to:

• Savory Squash Pie
• Kasha with Root Veg and Dill
• Vegetarian Shepherd's Pie

~~~

Sweet Potato, Parsnip and Kasha Pie

adapted from How to Cook Everything Vegetarian by Mark Bittman

Serves 6

Filling:

1/2 cup kasha

1 1/2 cups vegetable stock

1/2 tablespoon butter or extra virgin olive oil

2 cups grated parsnips (about 8 ounces)

2 cups grated sweet potatoes (about 8 ounces)

1 shallot, coarsely chopped

6 cloves garlic, minced

1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme

salt and pepper to taste

1/2 cup provolone, grated (optional)

Phyllo Crust:

8 to 12 sheets phyllo dough, thawed overnight

7 tablespoons butter, melted or 1/2 cup (less 1 tablespoon) extra virgin olive oil

OR

Traditional Pie Crust:

2 whole wheat pie crusts, thawed

Instructions

Preparation:

Wash, peel, and grate sweet potatoes and parsnips. Chop garlic, shallot, and fresh thyme. For phyllo variation, lightly coat pie pan with oil, butter, or cooking spray.

1) Preheat oven to 350 degrees.

2) In a medium saucepan, bring vegetable stock to a boil. Stir in kasha, reduce heat, and simmer for about 20 minutes, until water is absorbed and grains are fluffy. Set aside.

3) Heat oil or butter in a large heavy-bottomed skillet. Add grated vegetables, shallot, garlic, salt, and pepper and cook for 10 to 15 minutes, stirring often. Add a few splashes of water if mixture sticks to bottom of pan.

4) Combine kasha, cooked vegetables, thyme, and optional cheese.

Eleganza Phyllo Dough Variation

5) Dampen clean tea towels or paper towels, enough to cover unrolled phyllo dough. Ring out so that they are just damp, not dripping wet. Unroll phyllo dough.

6) Peel up one sheet and place in greased pie plate. Cover unrolled sheets with damp toweling to keep from drying out. Baste phyllo pastry you've placed in pie plate with melted butter using a soft-bristled brush. Repeat four to five times, basting each layer and turning the sheets slightly as you go around.

7) Add filling to phyllo crust. Repeat step six with four to six sheets of phyllo dough to form the top crust. Fold up the edges and basted to seal.

8) Score top and bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and sparkling conversation.

Everyday Whole Wheat Crust Variation

5. Add filling to defrosted pie crust. Place second crust on top of filling, trim away excess, pinch edges together, and score top.

6. Bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and biting political discourse.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving

Phyllo/Dairy Variation: 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97

Whole Wheat Crust/Dairy-free Variation: 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Calculations

1/2 cup kasha: 283.5 calories, 2g fat, 8.5g fiber, 9.5g protein, $0.46

1 1/2 cups vegetable stock: 15 calories, 1.5g fat, 0g fiber, 0g protein, $0.16

1/2 tablespoon butter: 70 calories, 7.5g fat, 0g fiber, 0.5g protein, $0.08

2 cups grated parsnips: 100 calories, 0g fat, 6g fiber, 3g protein, $0.36

2 cups grated sweet potatoes: 224 calories, 0g fat, 8g fiber, 4g protein, $0.68

1 shallot: 30 calories, 0g fat, 3g fiber, 2g protein, $0.20

6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07

1 tablespoon fresh thyme: negligible calories, fat, fiber, protein, $.02

salt: negligible calories, fat, fiber, protein, $.02

pepper: negligible calories, fat, fiber, protein, $.02

1/2 cup provolone: 392 calories, 28g fat, 0g fiber, 28g protein, $1.48

8 sheets phyllo dough: 392 calories, 4g fat, 2g fiber, 12g protein, $1.84

7 tablespoons butter: 980 calories, 105g fat, 0g fiber, 7g protein, $1.05

OR

2 whole wheat pie crusts: 1760 calories, 128g fat, 32g fiber, 32g protein, $4.39

TOTALS (Phyllo/Cheese Variation): 2510.5 calories, 148g fat, 27.5g fiber, 66g protein, $5.82

TOTALS (Whole Wheat Crust/Dairy-free Variation): 2506.5 calories, 139g fat, 57.5g fiber, 51g protein, $5.84

PER SERVING (TOTALS/6): 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97

PER SERVING (TOTALS/6): 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Veggie Might: From Eleganza to Everyday - Vegetable Pie Two Ways

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

When I was a teenager, I daydreamed of the bohemian artist's life I would lead some day. I pictured my lover and I dining and drinking with friends in a Greenwich Village flat, speaking passionately of film and music and politics and theater and Art with a capital A. Smoke from our clove cigarettes swirled up to the sky light; sounds of laughter and genius tumbled out onto the sparkling city street.

My grown-up life is not quite the beatnik fantasy I'd imagined, but it's not as far off as I realized. Last week, CB and I shared a delicious meal with our friends M and R and their friends J and G. We spoke passionately of zombie movies and intellectual property law and world travel and SpiderMan: Turn Off the Dark. Beer swirled in glasses; the food was as brilliant as the company.

Our party was evenly split down food lines: three omnivores and three vegetarians. M prepared a meatstravaganza for the omnivores - Mario Batali's proscuitto-wrapped skirt steak flanked by pancetta. She also set out a delicious array of salads and vegetarian side dishes that could have fed twice as many.

I was tasked with the vegetarian entree, but something about my assignment made me nervous. It's rare that I cook for strangers, or that I make an "entree." I'm more of a grain/bean/green vegetarian: one pot, three ingredients, one full belly. I wanted my dish to be special, so I knew I should make something I'd made before.

I turned to Mark Bittman's Parsnip and Wheatberry Pie with Phyllo Crust, a variation of which I'd vowed to never make again. Phyllo and I didn't get along very well that one time, but oh, it's tasty and damn impressive. I would give it another go.

Against my better judgment, I stopped at the grocery on my way to M's for ingredients: frozen phyllo dough, wheatberries, etc. Planning ahead is not my strong suit. Turns out wheatberries need an overnight soak and three hours to cook before edibility, so I made a last-minute adjustment: kasha.

In the vegetable aisle, I was seduced by the sweet potatoes and right to believe they would add a delightful sweetness to the nutty kasha and peppery parsnips.

Phyllo dough is labor intensive and decadent, by virtue of just how much butter (or oil) it takes to make it work. But oh Man Ray, it's certainly worth the splurge on occasion. Frozen phyllo dough needs to be defrosted overnight in the refrigerator (trust me). Those thin sheets of dough will tear if not fully thawed before handling.

And Mark Bittman's not kidding when he tells you you'll need 1/2 cup of melted butter to lubricate 8 to 12 layers of pastry. I thought I could cut back on the fat, but my frugality just kept me running back and forth to the microwave.

But oh, those two hours of preparation and sweating over paper-thin sheets of dough were worth it. The pie was a smashing success. J and G were thrilled with our extravagant entree, and the omnis were just as impressed. M shared that she and R savored the lonely leftover slice the next day.

Light, buttery, and flaky, the delicate crust highlighted the earthy flavors of the filling, and the provolone cheese gave a pungent kick. Just a hint of thyme balanced the scales.

The filling was so delicious, I wanted to make the pie again immediately; but phyllo pie seems a bit out of reach for a Monday night supper. A couple of frozen whole wheat pie crusts saved the day, cutting prep time nearly in half. What took me two hours to prepare in phyllo took less than one episode of RuPaul's Drag Race (45 minutes) with frozen pie crust from the market (or homemade, if you've got the energy or extra few minutes). I still had to defrost the suckers, but only enough to make a top crust out of a bottom, and that can be done while the rest of the prep is happening.

The work-a-day version came out looking a little more like a succubus than its light and flaky phyllo counterpart, but it tasted just as delicious, even sans butter and cheese. There was no savings in the calorie or fat departments, but this savory pie makes for a delicious departure from the quotidian. The sweet and nutty filling pairs beautifully with a hearty whole wheat crust and makes a terrific pot pie alternative.

Whether you wax philosophic with friends over layers of phyllo or catch up on your reality TV with pie dough, Sweet Potato, Parsnip and Kasha Pie will make you grateful for the dream you're living.

~~~~

If this recipe tips your canoe, swim on over to:

• Savory Squash Pie
• Kasha with Root Veg and Dill
• Vegetarian Shepherd's Pie

~~~

Sweet Potato, Parsnip and Kasha Pie
adapted from How to Cook Everything Vegetarian by Mark Bittman
Serves 6

Filling:
1/2 cup kasha
1 1/2 cups vegetable stock
1/2 tablespoon butter or extra virgin olive oil
2 cups grated parsnips (about 8 ounces)
2 cups grated sweet potatoes (about 8 ounces)
1 shallot, coarsely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme
salt and pepper to taste
1/2 cup provolone, grated (optional)

Phyllo Crust:
8 to 12 sheets phyllo dough, thawed overnight
7 tablespoons butter, melted or 1/2 cup (less 1 tablespoon) extra virgin olive oil

OR
Traditional Pie Crust:
2 whole wheat pie crusts, thawed

Instructions
Preparation:
Wash, peel, and grate sweet potatoes and parsnips. Chop garlic, shallot, and fresh thyme. For phyllo variation, lightly coat pie pan with oil, butter, or cooking spray.

1) Preheat oven to 350 degrees.

2) In a medium saucepan, bring vegetable stock to a boil. Stir in kasha, reduce heat, and simmer for about 20 minutes, until water is absorbed and grains are fluffy. Set aside.

3) Heat oil or butter in a large heavy-bottomed skillet. Add grated vegetables, shallot, garlic, salt, and pepper and cook for 10 to 15 minutes, stirring often. Add a few splashes of water if mixture sticks to bottom of pan.

4) Combine kasha, cooked vegetables, thyme, and optional cheese.

Eleganza Phyllo Dough Variation
5) Dampen clean tea towels or paper towels, enough to cover unrolled phyllo dough. Ring out so that they are just damp, not dripping wet. Unroll phyllo dough.

6) Peel up one sheet and place in greased pie plate. Cover unrolled sheets with damp toweling to keep from drying out. Baste phyllo pastry you've placed in pie plate with melted butter using a soft-bristled brush. Repeat four to five times, basting each layer and turning the sheets slightly as you go around.

7) Add filling to phyllo crust. Repeat step six with four to six sheets of phyllo dough to form the top crust. Fold up the edges and basted to seal.

8) Score top and bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and sparkling conversation.

Everyday Whole Wheat Crust Variation
5. Add filling to defrosted pie crust. Place second crust on top of filling, trim away excess, pinch edges together, and score top.

6. Bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and biting political discourse.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Phyllo/Dairy Variation: 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
Whole Wheat Crust/Dairy-free Variation: 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Calculations
1/2 cup kasha: 283.5 calories, 2g fat, 8.5g fiber, 9.5g protein, $0.46
1 1/2 cups vegetable stock: 15 calories, 1.5g fat, 0g fiber, 0g protein, $0.16
1/2 tablespoon butter: 70 calories, 7.5g fat, 0g fiber, 0.5g protein, $0.08
2 cups grated parsnips: 100 calories, 0g fat, 6g fiber, 3g protein, $0.36
2 cups grated sweet potatoes: 224 calories, 0g fat, 8g fiber, 4g protein, $0.68
1 shallot: 30 calories, 0g fat, 3g fiber, 2g protein, $0.20
6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07
1 tablespoon fresh thyme: negligible calories, fat, fiber, protein, $.02
salt: negligible calories, fat, fiber, protein, $.02
pepper: negligible calories, fat, fiber, protein, $.02
1/2 cup provolone: 392 calories, 28g fat, 0g fiber, 28g protein, $1.48
8 sheets phyllo dough: 392 calories, 4g fat, 2g fiber, 12g protein, $1.84
7 tablespoons butter: 980 calories, 105g fat, 0g fiber, 7g protein, $1.05
OR
2 whole wheat pie crusts: 1760 calories, 128g fat, 32g fiber, 32g protein, $4.39
TOTALS (Phyllo/Cheese Variation): 2510.5 calories, 148g fat, 27.5g fiber, 66g protein, $5.82
TOTALS (Whole Wheat Crust/Dairy-free Variation): 2506.5 calories, 139g fat, 57.5g fiber, 51g protein, $5.84
PER SERVING (TOTALS/6): 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
PER SERVING (TOTALS/6): 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97