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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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Lo Mein Noodles

Lo Mein Noodles | Amy Roth Photo

Remember that love fest of a get together I mentioned in my last post? Well, Darcie has started blogging her recipes in anticipation of Chinese New Year, so I’d like to share her first post with you today. This one features stir fried noodles and vegetables, perfect for the new year, since long noodles symbolize life and prosperity.

Read all about it at Gourmet Creative.  And don’t forget to check out Robin and Sue, the wonderful food photographer and stylist duo who were such fun to play with for this shoot! Girl power!

Be sure to follow everyone on Instagram for daily food inspiration: @darcie_hunter, @robinmc, @smrags and @amyrothphoto.

Lo Mein | Amy Roth Photo

January 24, 2017|Chinese, Pasta, Vegan, Vegetables, Vegetarian|0 Comments

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

Grain-Free Tabbouleh Salad

Gluten-Free Tabbouleh Salad | Minimally Invasive.jpg

Things have been moving a little slow at the junction this weekend, though not from any laziness on my part. See, my ass is broken. Not broke — though the money situation could always be better — but brokEN. I had the bright idea of taking a 5 1/2-mile hike with Gil and the boys last Friday morning to take advantage of the wonderful hiking trails and lakes we have around here. And it was a perfect day, honestly; a cool breeze was blowing, the sky was clear and blue and we only passed a few people and their dogs in the two hours we were out. Otis was a very good boy throughout, barely paying attention to the first three dogs we passed, but then (dunh, dunh, DUNNNNHHH!) along came number four. We’d just passed him without incident and I was praising Otis for being such a gooood boooy, when the other dog barked and Otis just lost it, as he tends to do when that happens. Being a big, slinky greyhound, he managed to trip me and I came down hard on my back and bruised my tailbone in the process. Ouch. So now I have a preview of what it’ll be like in 40 years when I’m puttering around the house and groaning whenever I bend over or get up from a seated position. Oh, the indignity!

He’s SO lucky he’s cute.

Otis B. Driftwood | Amy Roth Photo

Ru was fine, being a pretty chill dog until someone approaches our house or thunder/fireworks disturb him.

Rufus T. Firefly | Amy Roth Photo

But back to food. I’m sure you can imagine that I haven’t really felt like cooking […]

Field to Feast: Homemade Tomato Paste

Happy Friday, everyone! Has this week felt terribly long to you? Maybe you just want to put your feet up this weekend, relax and enjoy some sun, and who could blame you if you do? But if you’re looking for a project, something that sounds impressive yet requires minimal effort — the best kind of project for lazy summer weekends — here’s a great one: homemade tomato paste. You may be wondering exactly why you should bother when little cans of the stuff are already so very, very cheap and so very, very convenient, but you’ll just have to believe me when I tell you that homemade is so much better than canned that it’s like a completely different animal. Or fruit. (You know what I mean. Don’t make me turn this car around.) It has a bright, zingy, concentrated (duh) tomato flavor without any of that tinny aftertaste we’ve all grown accustomed to after years of eating the canned variety. It’s a treat anytime you use it, but in midwinter when hot sun and bountiful produce couldn’t be farther away, it’s damn near a revelation.

But before you start, fortify yourself with a light salad because the kitchen will get hot while the paste is cooking and you won’t want to spend much time in there. And while you’re up to your elbows in tomatoes anyway, why not make them into your meal? I reworked the Roman Summer Salad with more of an emphasis on fresh tomatoes while they’re as perfect as possible. I started with a base layer of assorted, sliced tomatoes from Bialas Farms and drizzled them with olive oil and red wine vinegar.

August 23, 2013|Farmers' Market, Field to Feast, Gluten-free, Salad, tomatoes, Vegan, Vegetarian|1 Comment

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: More Carrots

Pistachio Carrot | Minimally Invasive

We have Dorie Greenspan to thank for this recipe dish idea. See, as I was flipping through her brilliant cookbook Around My French Table, the recipe that opens the salads chapter caught my eye. It was so minimal as to be more of a suggestion than a recipe, so I decided it must be perfect. It’s nothing more than avocado halves with lemon juice, pistachio oil to fill and fleur de sel. You know my obsession with avocados, so it shouldn’t be too shocking to learn that I tried it within the day, fell head over heels and have indulged with abandon since then. While it’s well worth investing in a bottle of pistachio oil for this one use alone, I have another for you. It hit me when I was faced with another bunch of carrots and no desire to make more soup, that pistachios could just be the perfect answer again.

The carrot preparation is slightly more involved than the that of the avocados, but still easy enough to serve in well under an hour. All you have to do is to toss whole carrots (well-scrubbed and peeled, if you like) with a little olive oil, salt and pepper, then roast them […]

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 […]

Field to Feast: Basil

Grilled Tomatoes Eggplant Pesto

As some of you know, I’ve had a hate-hate relationship with my kitchen for years. The minuscule corner butterfly sink, the cooktop with only two functional burners, and the narrow wall ovens that only operated one at a time were excellent clues that it was designed by someone who didn’t do much cooking. Since the cooktop and wall ovens were 25 years old, it wasn’t much of a shock when the ovens gave up the ghost a few weeks ago. In fact, I did a happy dance and promptly ordered the range I’d had my eye on! Unfortunately, one of the igniters clicks constantly when the stove is plugged in, so I’ve been lighting it manually until a service technician can make it out here next week. Not a big deal, and lord knows I don’t want to bake in the summer, so I’m ok with it for a few more days. Details to come if I’m pleased with the service (more so if I’m not). We’re working toward a full renovation in the future, so my kitchen looks a hot mess right now and will for some time to come, but it’s mostly functional now!

This is all to say that I’ve been doing a lot of grilling this week while things are getting settled in the kitchen. For this week’s Field to Feast basil post, I went with a classic summertime dish — grilled eggplant and tomato slices topped with basil pesto. Instead of traditional pesto, I worked on a to-be vegan version that had a savory element to it even without the Parmesan. Nutritional yeast is a […]

Field to Feast: Garlic Scapes

Garlic Scapes | Minimally Invasive

Garlic scapes are another spring-into-summer crop I crave all year long. I tried the ubiquitous garlic scape pesto a few years ago when it was all the rage, but it was really overpowering to me, so ever since I’ve just grilled them whenever I had a few and the grill was already going. They get a little blackened and a little smoky, and just seem to be the perfect accompaniment to a big, juicy steak.

But times change and we aren’t eating as much meat anymore, and with the rain we’ve had all spring, grilling hasn’t been something at the top of my to-do list, so the scapes have been languishing in the refrigerator. It’d be a shame for them to go bad, so I started thinking about another way to feature them in a garlic scape-forward dish. They can take a bit of abuse and mellow out a lot as they cook, so I thought dry-frying them like green beans would be a perfect treatment. And it was, if you’re a fan of the tingly tongue!

Szechuan Garlic Scapes | Minimally Invasive

Instead of the traditional preparation which involves deep frying and a sweet sauce, I went with a Szechuan-style stir fry for less oil and more pepper. I found the recipe, as I so often do, at Simply Recipes and subbed garlic scapes for the long beans. It came together in a matter of minutes, though clean-up took a few minutes more because wow, this was one messy dish! I’ll admit that could have been due […]

July 8, 2013|Garlic, Gluten-free, Vegan, Vegetables, Vegetarian|3 Comments