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Whole30 Week 3: Vegan and Not-So Vegan

Asparagus & Fennel Soup by Amy Roth Photo

This week’s post is dedicated to Kenji Lopez-Alt, that test kitchen god (and managing culinary director at Serious Eats) whose recipes formed the backbone of the best meals I made this week. Only minor tweaks were necessary to make them Whole30-compliant; though I’m really starting to hate the word compliant, the adjustments seem to be coming to me naturally now. I’m still constantly hungry despite eating all the time and adding even more fat to my diet, but the cheese cravings aren’t constant, so I’m headed in the right direction. No tiger blood, either, but I always thought that was a long shot, anyway.

Lunch today was a fan-freaking-tastic soup of asparagus and fennel, found on Lopez-Alt’s Instagram feed. I took the basics and tweaked them a bit with what I had in the house and fell head over heels. I sautéed 1/2 large chopped onion with a small thinly sliced bulb of fennel and a finely chopped stalk of celery in olive oil until they were soft, then added one bunch of chopped asparagus (minus the tips, which I steamed) and half of a sliced russet potato and cooked them together for a few minutes. One quart of chicken stock, salt to taste and some simmering later, I blitzed the soup in my Vitamix and lunch was served. I love simple, seasonal recipes, don’t you? I may try to accentuate the fennel flavor next time with a splash of Herbsaint, but honestly found the soup to be perfectly balanced this way. Give it a try and let me know what you think!

Cast Iron Steak & Vegan Creamed Spinach by [...]
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Cod and Potatoes — Whole30 Check-In

Cod with Romesco Sauce by Amy Roth Photo. Recipe: Bon Appetit Magazine

A week and a half in, and I’m doing great with Whole30! There have been no mid-afternoon slumps or hangriness to deal with, but eating this way does require much more thought than simply throwing together a quick sandwich or heating up an Amy’s cheese enchilada entrée. (Honestly, I needed an Amy’s intervention, anyway.) Avoiding easy fillers like rice or bread has been a little challenging, but nothing I can’t deal with, and I’ve lost a few pounds, though that wasn’t my goal at all.

I’m still amazed by how much unnecessary sugar is in our food. I’m generally not much of a packaged food eater (save for the aforementioned enchiladas), but love condiments and sauces, and many of my favorites are taboo. Also, I miss cheese. Terribly. It’s my one craving and I’m going to be the saddest person around if I find dairy gives me problems when I start reintroducing food.

The Meals

There were a couple of fantastic meals I’ve had in the past week that I want to share with you today. Up top, you’ll see my photo for Bon Appetit’s Cod with Romesco Sauce, Hazelnuts, Lemon and Parsley. It was eye-opening, mind-boggling… just a fantastic meal with only a few components. And where, may I ask, has romesco sauce been all my life?! I’ve read about it for years, but never took the plunge until I made this recipe, and now it’s all I want to eat. I want to proselytize door to door in my neighborhood so everyone can share in this pure joy of mine! Yeah, I know, but it’s honestly that good. Cod isn’t something I eat very often, but […]

Mushroom Miso Soup

Mushroom Miso Soup | Amy Roth Photo

What a momentous weekend! I’m so inspired after seeing my sisters from around the globe march in unity, demonstrating that women’s rights are human rights. It’s the beginning and much work still needs to be done by all of us, but I’m ready to hit the ground running.

I spent Friday with three amazing women, having a food photo shoot/play date. Darcie, my collaborator last month on the 2016 Advent Calendar, headed up the project with delicious Chinese recipes inspired by her years in Shanghai. We’ll be sharing those in a future post, so check back with us for the Chinese New Year. Joining us were Robin & Sue, a talented food photographer/stylist team who live close enough that we can do this sort of thing with a nice frequency. I’ve worked in places where you always had to watch your back and it was just exhausting (and frankly, no way to live), so what a relief it is to have made a career where we can hang out and talk shop, build each other up, and collaborate rather than compete.

Instead of putting away all of my props and backgrounds after the shoot like a normal, tidier, person would, I kept them out to play a bit more over the weekend. It started with a couple of setups that didn’t quiiiite work out, but then I chose to photograph David Tanis’s Mushroom Miso Soup from the NY Times Cooking newsletter on Sunday, mainly because it sounded light and delicious and I wanted it for lunch.

It did not disappoint. I added shredded savoy cabbage and mustard greens to the pot to boost the nutrients and add a little bulk, and it made […]

January 23, 2017|Asian, Mushrooms, Soup, Vegan, Vegetarian|1 Comment

Primal Check-in

Roasted Carrot Soup | Amy Roth Photo

Hi again. Just checking in with more Primal recipes from the past week. Gil’s birthday was this weekend, so we celebrated with lunch at Mistral Restaurant in Princeton Saturday afternoon. I’ve been dying to go back ever since the photoshoot I did there over the summer and am happy to report that time didn’t cloud my memory at all; the food was just as fantastic as I remembered.

But even with the extravagant dining, I made the smartest choices I could — cheese plate for dessert, no bread or anything with wheat explicitly listed on the menu — and walked out without feeling cheated in any way.

I mentioned our love of Thai food in my last post. Specifically, there’s an amazing warm coconut milk and peanut butter salad dressing that our new favorite local Thai restaurant (Thai Jasmine in Bloomingdale, NJ) makes, and I decided I needed to have a go at it. Extensive online searching didn’t turn up anything that sounded quite right, so I turned to my copy of Real Thai: The Best of Thailand’s Regional Cooking and found just the thing! I used a full can of coconut milk instead of just one cup as directed in the recipe, but found the balance of the rest of […]

Let’s Prime the Pumps

Gluten-Free, Primal Za'atar Crackers | Amy Roth Photo

As I mentioned in my last post, I’m doing the Primal Blueprint 21-Day Challenge this month, and it’s going really well! I’ve cooked more in three days than I usually do in a week and everything’s been healthy and delicious, not to mention economical with all of the leftovers. And while I didn’t do this to lose weight, I’ve already dropped a little Christmas padding from my midsection, so I’m excited to continue after seeing such fast results.

Why are you doing this challenge, anyway?

My diet is pretty good overall, but what started as an occasional treat (a little dessert here, some pizza or a slice of bread there) became the rule rather than the exception. Knowing that wheat does a number on me and that my weekly burger and fries weren’t doing me any favors either, I decided plunging headfirst into an eating plan that eliminated the bad stuff and encouraged more good stuff was the way to go. (YMMV, of course.) Making it easier was just how crappy I felt after all of my Christmas indulgences.

Without getting too preachy or going into too much detail — you can find all the information you need and then some here — I’m concentrating on the following:

  • Eliminating grains, legumes, vegetable oils and refined sugars. (This is the most important part for me, though I’ll add legumes back in small quantities after the 21-day mark.)
  • Loading my meals with lots […]

Your Gumbo Needs a Gluten-Free Roux

Gumbo2 | Amy Roth Photo

With a little over a week until Christmas day, the empty spaces on my Christmas list are filling in as quickly as those in my calendar. I love the way things pick up this time of year and generally enjoy the task of finding the perfect present, though I really could do with a few more good ideas for secondary gifts to round things out. What’s your holiday season looking like?

All shopping and party stress aside, I know a lot of you are looking forward to Christmas dinner, perhaps one featuring roast turkey. Me? I can barely be bothered to cook one for Thanksgiving most years, though I relented a few weeks ago when my father-in-law ordered a gorgeous 20-pound organic turkey for the occasion. So I bent my rules, cooked the bird (breast-side down and the day before), and invited extra friends to our Thanksgiving feast. We didn’t have the house-busting crowds I remember from my childhood, but this band of strays had a terrific time. Here we are late in the day after too much food and many bottles of wine, still in place at the table, laughing over who remembers what:

Thanksgiving Chez Roth | Minimally Invasive

But even with eight people — several of whom took home leftovers, mind you — that was a lot of bird. Gumbo to the rescue!

As ever, I took Michael Ruhlman’s advice for making stock and broke up the turkey carcass in a large stockpot, covered the bones with water and a little cider vinegar, and let it sit in a 200°F oven, this time for about 25 hours. That’s much longer than I typically let it go, but […]

December 15, 2014|Gluten-free, Gumbo, Holiday, Leftovers, Soup, Thanksgiving, Turkey|3 Comments

Field to Feast: Eat Your Beets

Eat Your Beets | Minimally Invasive

Good advice, I’d say, but it does reinforce the air of obligation beets already have about them; we’re admonished to eat them because they’re good for you, rarely because they’re delicious. Despite that crushing sense of duty, flavor is a great reason to chow down on beets, and now that local crops are veering toward root vegetables, there couldn’t be a more perfect time to sample them.

I think a lot of people have negative associations with beets after some childhood dining trauma, but they weren’t on my radar when I was young. In fact, I’m pretty sure I never tasted a beet until they started popping up in salads with goat cheese and frisée sometime in the ’90s. But that only takes care of the root — what about the greens, which also deserve a chance to shine? When Gil and I first moved in together (long before the dogs came to live with us), I exercised on the treadmill pretty regularly. Most of that treadmill time was spent watching Lidia Bastianich’s show where I learned, well, all sorts of things, one of which was that preparing beet greens is pretty simple. Her roasted beet salad stuck with me through the years and it’s always on the menu when I come home with some beautiful beets from the market.

Roasted Beet Salad | Minimally Invasive

I used golden beets this time instead of the deeper red ones because those were already spoken for. If you hate worrying about stained hands from […]

November 1, 2013|beets, Field to Feast, Gluten-free, Salad, Soup|3 Comments

Field to Feast: Tomatoes & Zucchini

Tomato Water Gazpacho | Minimally Invasive

After a full week of eating tomatoes everyday, I needed a little break to let my poor mouth heal. Sorry about that. The few tomatoes I hadn’t used by the end of the week weren’t going to last much longer, so I turned them into tomato water. Which of course you’ve heard of because everyone’s making it, but with good reason: It’s addictive. Imagine the purest tomato essence in liquid form, perfectly delicious on its own, but also strong enough to stand up to, say, vodka. If I were able to get fresh horseradish anytime other than Passover, you’d better believe I’d be drinking Bloodies with infused vodka right now.

Generally, recipes suggest straining blended tomatoes through a cheesecloth or t-shirt-lined colander (without pressing on solids so the liquid stays clear), but I really hate dealing with the soaked cloth, so I tried something different. Behold, the Chemex strainer!

Chemex Tomato Water | Minimally Invasive

My husband, as previously discussed, is a huge coffee snob. Brewing coffee is the only thing he does in the kitchen, but he does it exceptionally well with the help of his Chemex. Sometime last year, he decided to try out the pourover filter to get more of the coffee oils in us and to keep all of that filter paper out of the landfill. It worked so well that I figured it couldn’t hurt to try with tomatoes. You can […]

Field to Feast: Carrots

Carrots | Minimally Invasive

Every Saturday morning at the Ringwood Farmers’ Market, Kasha and I have essentially the same conversation:

“So, what should we post about this week?”
“I don’t know, what would you like to do?”
“Hmmm, let me think.”

The sides change, but that’s pretty much how it goes every week. So I can honestly say that I just strolled around until I saw a pile of gorgeous carrots and knew I’d found our topic. Sometimes it isn’t about having a great recipe ready to go (though sometimes it is), but about inspiration and beauty.

As I’ve been doing for about a month now, I chopped off the carrot tops and put them in a vase on the table to serve as a makeshift centerpiece. The only time I ever cook with carrot greens is when I use them in a gumbo z’herbes, so this is a good way to use what I buy and decorate at the same time. And I just love the Sideshow Bob look of them.

Carrot greens on display | Minimally Invasive

I jotted down a few ideas for carrot recipes over the weekend, but nothing came of it until today, when I felt like gazpacho. I love spicy, savory carrot dishes and since it’s just a small step from Spain to Morocco, I added some Moroccan influences to my soup with harissa-spiked oil, preserved lemon and chopped cilantro. Many gazpacho recipes call for bread to lend the correct texture, but this was out for me from the very beginning for obvious reasons, so […]

The Whitest Soup

Cauliflower Soup @ Minimally Invasive

Until I posted this picture on my Facebook page last week, I had NO idea that there are people in this world who don’t like white foods! Taste and texture issues? Sure, we all have them — I despise mint and don’t like mix-ins in my ice cream — but it never occurred to me that one color could be such a turnoff across the board. So to all of you (like my brilliant designer-friend Jenn at Seahorse Bend Press) who are white foods-phobic, I apologize in advance for today’s post.

I blame Martha Stewart for my recent obsession with cauliflower soup. Making this recipe started the ball rolling and I’ve been playing with it ever since, paring ingredients each time to get to the essence of the soup. Like potage parmentier, I suspect this is a soup that can take endless amounts of noodling around, but doesn’t need it at all.

Cauliflower Soup @ Minimally Invasive

What I did amounted to more of a technique than a recipe. I roasted cauliflower florets and trimmed, chopped stems with a drizzle of olive oil and salt & pepper till it was slightly caramelized and the flavor was concentrated. While the cauliflower was roasting, I sautéed a chopped onion and a clove of garlic in olive oil until they were soft, then tossed the […]