That Time of Year

There's no denying that the Christmas season is one of the best - if not the best - time of the year. Christmas carols, The Nutcracker, decorating the tree. Something about this season just feels magical. Although my Santa days are sadly long gone, these traditions help bring back those feelings of excitement and anticipation that seemed to last an eternity as a kid. Just because I'm at the age where Santacon is more appropriate than sitting on Santa's lap at the mall, doesn't mean I can't still indulge myself in other kid-friendly Christmas activities. 

Now in its second year, my friends' gingerbread house making/Love Actually viewing party was even better than the first: more friends, more food, and even some blood! (Wouldn't be a gingerbread house party without someone cutting themselves opening a tube of frosting, right Steph?) As fun as gingerbread decorating is, it can also be a little frustrating. The walls fall down, gumdrops slide off the roof, and Frosty just refuses to stand upright! Thankfully we had some delicious mulled wine and treats to take the edge off. In addition to some deliciously festive eggnog cheesecake bites and super decadent chocolate chip loaf with caramel drizzle, I contributed something a bit more savory: stuffed mushrooms. For some unexplainable reason, I had a strong urge to make stuffed mushrooms. They've never been a tradition at my family Christmases (Ga-ga actually has a very strong aversion to mushrooms), but something about them just seems fun and festive to me - maybe because they're like little presents filled with yummy surprises? Anyways, it was a wonderful little fete filled with wine and Colin Firth-ogling. You can never be too old for Christmas; you just find ways to make your favorite traditions as a kid a little more grown up. 


Stuffed Mushrooms (adapted from Smitten Kitchen)
Makes about 24 with leftover stuffing which I used as a pasta sauce and with stuffed chicken - see pictures below!


Ingredients:
8 bacon slices
1 cup chopped onion (about 1 small-medium onion)
1 10-oz package frozen, chopped spinach, thawed and squeezed dry
4 oz feta cheese, crumbled
4 oz cream cheese at room temperature
1/4 tsp crushed red pepper
Salt and pepper
3 packages white button mushrooms, stems removed


1. Preheat oven to 375 degrees. Cook bacon in a large skillet until crisp, about 8 minutes. Transfer to paper towels to drain. Coarsely chop bacon. Reserve bacon fat in the pan.
2. Heat 2 tsp reserved bacon fat in skillet over medium heat. Add chopped onion and saute until tender. Transfer to medium bowl and cool. Mix in bacon, spinach, feta, cream cheese and crushed red pepper. Season filling to taste with salt and pepper. 
3. Line a large rimmed baking sheet with foil. Toss mushrooms with remaining bacon fat in a large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on the baking sheet. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until liquid evaporates, about 20 minutes more. 
4. Spoon 1 heaping tsp filling into each mushroom cavity. Bake mushrooms at 375 degrees until heated through, about 10 minutes. Serve warm. 

Leftover stuffed mushroom filling makes a great creamy pasta sauce!

Or a savory filling for stuffed chicken breasts!

Eggcellent Spinach, Mushroom & Goat Cheese Frittata

One of my favorite dishes that my mom makes is her quiche. Quiche was a staple in my mom's weekly round-up of dinner recipes. Most frequently she'd make broccoli and cheddar quiche, which was delicious and suited to the picky taste buds of my younger siblings. But my favorite was the bacon and Jarlsberg quiche; the more pungent flavor of the Swiss cheese and the saltiness of the bacon were most satisfying to my "refined" palate as a kid.

Quiche always seemed like such an elegant dish to me when I was younger. I remember my French teacher used to ooh and ah about Quiche Lorraine, and I would envision myself enjoying the savory bite as I sipped un cafe au lait along the Seine (in fact, this is still a dream of mine...). Something about the indulgent ingredients - creamy cheese, fatty bacon, buttery crust - made me think quiche was a dish reserved for experienced cooks...

And it could be if you have the time and patience to make your own pie crust. But since moving to NYC, quiche has become one of my go-to dishes for entertaining or potlucks. Okay, I cheat and use pre-made pie crust, but it still tastes delicious and saves me so much time. From there, it's just a matter of mixing your eggs and preferred cheeses/veggies/meats et voila... quiche straight from Paris!

Now you're probably expecting a quiche recipe, when in fact I'm going to give you a recipe for a frittata. A frittata is like an Italian quiche, sans crust; therefore making it slightly healthier (depending on what cheese and other fatty goodness you put inside). In an effort to balance out the obscene amount of gingerbread and cookies I'll be eating in the coming weeks, I decided to fare on the lighter side by amping up the vegetables and opting for a lighter cheese (i.e. goat cheese). The great thing about this frittata (or quiche for that matter) is that it tastes great hot, cold or at room temperature, and makes for a delicious breakfast, lunch or dinner. Even though I cheat on the crust (or avoid it all together as I did here), I can still feel like a chic Parisian while I eat my frittata from my desk in New York. Bon appetit!

Spinach, Mushroom & Goat Cheese Frittata
makes 5-6 servings
Ingredients:
2 tbsp butter
1 small onion, chopped
1 garlic clove, minced
1 1/2 cups baby bella mushrooms, chopped
3 cups fresh baby spinach
Pinch of red pepper flakes
Salt & pepper
7 eggs, beaten
4 oz goat cheese

1. Melt butter in a nonstick, oven-safe skillet over medium-high heat. Add onion, garlic and mushroom. Sprinkle with a pinch of red pepper flakes, and season with salt and pepper. Stir to coat in butter and cook until onions become translucent, about 6 minutes.
2. Add the spinach to the pan. Stir until the spinach wilts down.
3. Add the eggs to the skillet. Continue to cook over medium-high heat, swirling around the eggs with a rubber spatula.
4. When the eggs start to set and the sides come together, sprinkle the goat cheese on top. Place the pan under the broiler until the eggs are fluffy and slightly golden, and the cheese is melted - about 4 minutes.
5. Allow frittata to cool slightly before cutting into slices. Serve warm, cold or a room temperature.

A Very Gaga Thanksgiving

While some of you may have turned on your TV to catch "A Very Gaga Thanksgiving" this year, we had a very Gaga Thanksgiving in the flesh! As much I would have enjoyed eating our Thanksgiving meal to the melody of "Bad Romance"as we all incubated in large eggs, I'm talking about the first and original Gaga, not Lady Gaga... our grandma! Me being the oldest grandchild and genius baby that I was, came up with the nickname Gaga, and 23 years later, I can safely say I was a fan of Gaga before anyone else.

Usually, my family spends Thanksgiving at Gaga's house in Westchester, NY with our cousins, aunts and uncles, but this year was a much more intimate affair at our house in Westborough, MA with just my direct family and, of course, Gaga. Though we knew it would be small, that was no excuse to skimp on the food. No, no. Not when a Costanzo is in the house! (Costanzo is Gaga's last name). In case you couldn't tell, Costanzo is obviously Italian, so any family get together - especially Thanksgiving - is going to involve a lot of food... obviously.

We all joked about the different food theories between my mom's family (Italian) and my dad's (Irish). In the Costanzo house, there can never be enough food, which is probably why we had six desserts for the six of us on Thanksgiving! For the Colberts, what you have is always more than enough. (To give you an idea of what I mean, my dad's mother used to feed a family of seven children with ONE can of tuna!!!) And even though my dad's family is full of great cooks, I'm gonna have to go with the Costanzos on this one. You really can never have enough good food.

But regardless of how big or small that turkey is, or how many pies you make, the food is just a vehicle for bringing us all together. Making jokes, laughing together, and sharing memories of loved ones. Now that I live on my own, not so close to my family, I've really come to appreciate the time that we do spend together. And the fact that my family lives loves to eat, makes these times even better.

The superstar herself... Gaga! 

Michael and Emma hard at work icing cookies!

Baked brie en croute with walnuts and cinnamon

Haricots verts with roasted shallots and fennel

Dad and his pride and joy

More sides! Sweet potato pie, roasted butternut squash, and stuffing...mmm

Thrifty Kitchen

My family likes to make fun of Ga-ga (our grandma, NOT to be confused with Lady Gaga!) for her inability to let anything go to waste. She freezes milk, which she later defrosts in the microwave. You'll find a half-eaten sandwich and half a glass of wine in the fridge, because you never know when that afternoon craving for a snack and some vino will strike! She even asks to take home the extra free bread at restaurants, which she'll then freeze and find some use for in the future.

As much as we like to kid about her Depression-era tendencies, I've actually come to appreciate her thrift in the kitchen now that I'm living on a Depression-era budget. While I'm not freezing my milk or asking for the scraps at restaurants (yet) I do try to be as resourceful as possible when it comes to cooking and food shopping. Now that the cost of food is coming out of my wallet and not from a dining hall or from home, it kills me to throw out spoiled veggies or leftovers knowing that it's my money going straight to the trash.

So when I prepared a batch of pumpkin seed-cilantro pesto earlier this week, I had to put my thrifting skills to work and find ways to get the most out of my pesto without it going to waste by the weekend. The recipe is from the latest issue of Bon Appetit in which it is served atop pan-seared salmon. After three nights in a row of salmon with pumpkin seed-cilantro pesto it was time to switch it up. But what to do with the extra pesto? Well, I happened to have a few brussels sprouts in the fridge, some chicken in the freezer, and pasta in the pantry. So rather than use the pesto as a condiment, why not use it as a sauce for a pasta dish?

My pasta creation turned out to be a great success. The pesto nicely accompanied the nutty whole wheat pasta and hearty brussels sprouts. You'd never know that this dinner was pulled together with the scraps from my fridge and pantry. Being thrifty in the kitchen can push you to get more creative; and you'll be pleasantly surprised by the results (as will your wallet). I think this is a meal Ga-ga would be proud of :)

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto, adapted from Bon Appetit
makes 3 servings plus extra pesto for the following recipe
Ingredients:
2 1/2 tsp plus 1/4 cup extra virgin olive oil, divided
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup cilantro leaves and stems
1 garlic clove, coarsely chopped
1 tbs fresh lime juice (about 2 limes)
1/4 cup water
Kosher salt and black pepper
3 salmon filets

1. Heat 1 1/2 tsp oil in nonstick skillet over medium-high heat. Add the pumpkin seeds and saute until they begin to brown and pop (about 2 minutes). Transfer seeds to paper towels to drain and let cool. Reserve oil in the skillet.
2. Pulse the pumpkin seeds, cilantro and garlic in a food processor until coarsely chopped. With the machine still running, gradually add the lime juice, 1/4 cup oil and water. Season with salt and pepper to taste.
3. Add remaining teaspoon of oil of the skillet over medium heat. Season salmon filets with salt and pepper. Add salmon to the skillet and cook until just opaque in the center, about 3-4 minutes each side. Serve salmon with pesto.

Pasta with Brussels Sprouts, Chicken & Pesto
serves 1
Ingredients:
1 cup brussels sprouts, quartered
Olive oil
Kosher salt & pepper
1 boneless, skinless chicken breast, cut into small pieces
1/2 cup dried whole wheat penne (or whatever pasta desired)
1/2 cup reserved pasta water (if needed)
Leftover pesto from above
Freshly grated Parmesan cheese, for garnish

1. Preheat oven to 425 degrees. Place brussels sprouts on baking sheet. Toss with a glug of olive oil, and a sprinkle of salt and pepper. Roast until the sprouts are tender and begin to brown, about 20 minutes.
2. Meanwhile, bring a small pot of water to a boil. Season the boiling water with salt and add the pasta. Cook until al dente, about 8-9 minutes.
3. Heat about a teaspoon of olive oil in another skillet over medium heat. Add the chicken and season with salt and pepper. Toss until all sides begin to brown.
4. Remove the skillet from the heat. Add the cooked brussels sprouts and pasta to the pan. Toss with the remaining pesto. Thin out the sauce with some reserved pasta water if needed. Top with freshly grated Parmesan cheese and serve hot.

Celebrate Good Food, C'mon!

For me, food is the answer to all of life's ups and downs: break ups, hangovers, birthdays, new jobs. There is no better way to feel better or to celebrate than through food. So upon starting my new job at Benchmarc Restaurants, you can bet I toasted myself with a delicious, gourmet meal.

On the eve before my new adventure, I was craving something elegant yet hearty. With some butternut squash in the fridge and arborio rice in my pantry, I decided that a butternut squash risotto would be the perfect self-celebratory dinner. After making a quick trip down to Westside Market to pick up a few other ingredients - vegetable stock, sage, and of course, white wine (for cooking and consuming) - I was ready to go.

This wasn't the first time I attempted butternut squash risotto. Unfortunately my first try last year at Christmas was a bit of a flop. First, the squash was already spoiled by the time I went to use it, so I was forced to improvise. Being my first time ever making risotto, I was definitely not experienced enough to do so. What I ended up with was a grayish, purple risotto (from red wine) and grains that were still quite starchy and chewy. My first risotto was as sad as a lump of coal on Christmas morning. But thankfully, I lived and I learned...

And this second attempt at butternut squash risotto certainly was something to celebrate! So creamy and hearty, with a touch of sweetness from the squash and vanilla bean, and a lovely earthiness from the sage. The dish was exactly what I had been craving and was luxurious enough to feel like I was "treating" myself even while I ate in my sweatpants and slippers.

Butternut Squash and Vanilla Risotto (adapted from Giada De Laurentiis)
serves 4-6

Ingredients:
4 cups vegetable stock
1 vanilla bean
3 cups peeled and cubed butternut squash (I buy the pre-cut squash from Trader Joe's)
2 tbs butter, plus 1 tbs
1 onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
8-10 sage leaves, roughly chopped

1. In a medium saucepan, heat stock over medium-high heat. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and pod to the pot.
2. When the broth comes to a simmer, add the squash and cook until tender, about 10 minutes. Using a slotted spoon, move the squash to a side dish. Cover the broth and keep warm over low heat.
3.  In a large, heavy saucepan melt 2 tablespoons of the butter. Add the onion and saute until tender, about 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until it has almost evaporated, about 3 minutes.
4. Add 1/2 cup of the hot broth to the rice and stir until almost completely absorbed, about  2 minutes. Continue cooking the rice, adding 1/2 cup of broth at a time, stirring constantly and allowing the liquid to be absorbed in between additions. The rice should be creamy and tender to the bite when finished cooking. (If you're starting to run low on the broth and the rice is still too firm, just heat up more broth or water until the rice is cooked).
5. When the rice is cooked, remove from the heat and discard the vanilla bean pod. Gently stir in the Parmesan cheese, sage, salt and remaining tablespoon of butter. Serve immediately.

Apples to Apples

Apple picking is one of my favorite fall festivities. The smell of cinnamon-y cider donuts, hay rides, and the crisp, chill air are symbols of quintessential autumn. Even at 23 I still get the same thrill of plucking the perfect apple as I did when I was 10. Something about this wholesome activity makes me nostalgic for our family visits to Arnold's Orchard in Westborough, MA where the apples were plenty and the stinky rabbits in the mini petting zoo even more so.

This past weekend marked our group's second annual trip to Outhouse Orchards in Croton Falls, NY. After scrambling to catch the train due to a much needed Starbucks run, we were on our merry way out of Manhattan to the "country". Just over an hour outside the city, it was quite the cultural adjustment for us Manhattanites. Only three cabs in service for the whole town? Impossible! But yes, after a 30 minute wait for one of the three cabs in all of Croton Falls we had FINALLY made it to Outhouse Orchards!

The sweet, sugary smell of cider donuts hit us as soon as we stepped out of the cab. Heaven. Unfortunately, the orchard was entirely picked out of apples, but lucky for us, there was another orchard right across the street that was still ripe for pickin'.

It was quite the struggle at first. We searched high and low for apples, but to no avail. After a frustrating start to the day we made friends with Alessando, an adorable 3 or 4 year old boy who pointed us to where we could find more apples and lent us his picker to reach those at the tops of the trees. He even assisted in picking a few apples for us! (Not knowing if he actually picked these or just took some dirty ones off the ground, we had to toss 'em.) In the end, we wound up with a full satchel of apples, while although on the smaller side, were still beautiful and perfect for cooking... Because really, who actually eats all those apples anyway? Everyone knows the only reason you go apple picking is to make unhealthy things out of them! Apple crisp, apple pie - bring on the carbs and buttah!

So this made the perfect opportunity for an apple-themed potluck. But this was no ordinary apple potluck. No, we had a bounty of unexpected sweet and savory dishes. The menu included:

• Curried Apple Soup
• Baked Brie with Apples and Walnuts
• Butternut Squash and Apple Gratin
• Apple, Onion and Goat Cheese Tart
• Apple and Raisin Bread Pudding
• Apple Pie with Crumble Topping (because you just can't go apple picking without making an apple pie!!)

Apple picking may be an activity that brings me back to my childhood, but this potluck was a real grown-up affair. Every dish was so delicious and perfectly balanced with the slightest apple taste, that I couldn't resist a second serving. Leaving happy and with my pants unbuttoned, I was already excited to continue this new fall tradition next year.

Apple, Onion and Goat Cheese Tart

serves a crowd, or 6 hungry girls 

Ingredients:

1 package puff pastry dough, thawed

2 tbsp olive oil

2 small-medium apples, cored and thinly sliced

4 onions, halved and thinly sliced

1/2 cup crumbled goat cheese

2 tsp dried thyme

1. Heat olive oil over medium heat in a large, heavy-bottomed pot. 

2. Add the onion and apples. Stir to coat in the olive oil. Cook slowly until the onions and apples begin to caramelize and become very soft, about 25-30 minutes. Stir occasionally to evenly distribute heat. 

3. Meanwhile, place puff pastry dough on a baking sheet lined with parchment paper. Gently prick dough. Bake at 400 degrees for 10 minutes.

4. When the onion and apples are done, gently spread on top of the pre-cooked pastry dough. Sprinkle with goat cheese and dried thyme.

5. Return the tart to the oven at 400 degrees and continue cooking until cheese begins to melt and the tart turns golden brown, about 10 minutes. 

6. Allow the tart to cool slightly before cutting into pieces. Serve warm.

Apple, Onion & Goat Cheese Tart

Baked Brie

Curried Apple Soup

Apple Pie with Crumble Topping

Apple Bread Pudding

We love apples!!!

A Belieber in Pumpkin

I'm going to let you in on a little secret. I'm having a love affair...

With pumpkin! I've had a pumpkin fetish ever since the pumpkin spice latte was introduced at Starbucks years ago. I do think the pumpkin craze is a bit much now, a little too mainstream. But I'd like to think I was one of the original pumpkin enthusiasts, before it became so in vogue.

But so what if pumpkin is more of a "rom-com" than an edgy, indie flick. I've always preferred my movies cheesy and my music poppy. Maybe pumpkin is the Justin Bieber of food right now, but that's not going to stop my obsession (with pumpkin I mean, although I do have quite the case of Bieber Fever). Knock it all you want, but it's darn good, and you can't deny that you don't love it too (again, I'm talking about pumpkin here, but also applies to the Biebs).

We all love pumpkin for its sweet, nutty flavor; but the reason it's such a beloved ingredient is for what it represents: family traditions, holidays, gathering together with loved ones. Surprisingly pumpkin pie was never a staple at our Thanksgiving table, but the symbol of what it represents makes me nostalgic for holidays past as a kid.

While I love your standard pumpkin dishes - pumpkin pie, pumpkin bread - I'm interested in using it in new and expected ways. So when I came across this recipe from Serious Eats for pumpkin turkey chili, I just had to try it. Pumpkin and chili, how much more autumn and hearty can you get? It seemed like the perfect combination...and trust me, it was! The pumpkin flavor was very subtle, but added a nice warmth and spice to the chili. It was the perfect one-pot meal to make on a lazy Sunday afternoon. This pumpkin turkey chili gave a more hipster edge to an otherwise Bieber-esque ingredient.

Pumpkin Turkey Chili
Makes 5-6  servings


Ingredients:
1 tbs vegetable oil
1 cup chopped onion
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 can (4 oz) chopped green chiles
1 garlic clove, minced
1 lb ground turkey
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) red kidney beans
1 can (14.5 oz) pumpkin puree
1 1/2 tbs chili powder
1/2 tbs cumin
3/4 tsp salt
1/2 tsp black pepper
Cayenne pepper to taste (about 3-4 shakes)
1/4 fresh cilantro, chopped
Shredded cheddar cheese

1. Heat oil in large pot over medium heat.
2. Saute onion, pepper, green chiles and garlic until tender - about 10 minutes.
3. Make room in the center of the pot. Add the turkey and brown, breaking up with the back of a spoon.
4. Stir in tomatoes, beans and pumpkin. Add chili powder, cumin, cayenne, salt and pepper.
5. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. Serve with shredded cheddar cheese.

The perfect workweek lunch - healthy, hearty and delicious!

Sweating for Soup

The weather in New York City just doesn't want to change. I still can't walk outside without getting an attractive little sweat stain on my back, and my electric bill continues to grow as I pump the AC.

Hello Fall, you were supposed to start on Friday. Where are you?!? Okay, fine. You're not ready to show yet, but I will do everything in my power to tempt you out. Starting with delicious food.

So on this lovely, muggy Sunday afternoon I decided it would be the perfect time to make a big, steaming pot of soup. Yes, I was literally sweating over my stove and had to air myself out every 5 minutes by standing in front of my AC, but the end result was totally worth the steam sauna.

I intended to make cauliflower parsnip soup - yet another recipe from my favorite blog Big Girls Small Kitchen - but when Trader Joe's didn't have parsnips, I decided to take my own spin on it and do a cauliflower carrot ginger soup. It was super simple and made my apartment smell so warm and slightly sweet from the carrots and ginger. And the best part is now I have a delicious, healthy lunch for the whole week, and it only took one pot, about 40 minutes, and lil-bit-a sweat.

Fine, Fall. Be stubborn. But even if you refuse to come, I can at least eat like you are here.

Cauliflower Carrot Ginger Soup
Makes 6-8 servings


2 tbs olive oil
1 medium yellow onion, chopped
1 head cauliflower, chopped
1 lb carrots, peeled and chopped
1 1/2 tsp ground ginger
7-8 fresh thyme sprigs
8 cups vegetable stock
Salt and pepper to taste

1. Heat oil in a large pot over medium heat. Add the onion, cover, and cook until translucent - about 8 minutes.
2. Add cauliflower, carrots, ginger, thyme, vegetable stock, salt and pepper. Stir and bring to a boil, then reduce heat and let simmer for 30 minutes.
3. Remove the thyme stems and season with salt and pepper if needed.
4. Purée the soup with an immersion blender or food processor, until mostly smooth but still somewhat chunky. Garnish with fresh thyme.

Soup simmering away...Me sweating away

This soup just looks like fall

Dining With The Stars

I’ve always loved to watch awards shows to ogle at the fashion and dream about what my life could have been if I ever pursued my dreams to become the next orphan Annie on Broadway at a young age. I may have missed the boat to become the next Lea Michele, and I can barely afford my rent, let alone expensive designer dresses (although my New York City rent is probably comparable to some of those price tags), but at least I can cook and can dine like one of the stars at these awards shows. In fact, I probably have the better deal here: I can enjoy delicious food from the comfort of my sweatpants and couch, while these celebs have probably starved themselves for weeks to be sewn into those size triple-zero dresses. When you look at it from a food perspective, being poor and  not famous doesn’t sound so bad after all…

Anyways, this year’s Emmy’s served as another great excuse to indulge and pop open the zipper on my pants (take that Lea Michele!). In keeping with the elegance of the Emmy’s, Elana and I decided to make some dainty finger foods from one of our favorite blogs (and now a cookbook!) Big Girls Small Kitchen. I discovered Big Girls Small Kitchen (BGSK) a couple years ago during an episode of The Barefoot Contessa. I was easily hooked by their “cooking for the quarter-lifer” spiel and delicious, yet simple recipes. I’ve been religiously following BGSK ever since, and even had the chance to contribute to their blog!

BGSK is all about cooking and entertaining on a budget within the confines of a teeny NYC kitchen, so we knew these Sweet Pea Crostini and Caramelized Onion Tartlets would be perfect for us broke quasi-New Yorkers. Both of these small bites were super easy, but also tres chic. My days of becoming a Broadway sensation may be behind me, but I can certainly take center stage when it comes to eating like one.

Sweet Pea Crostini

Caramelized Onion Tartlettes

Sweet Pea Crostini
Makes 15-25 bites


Ingredients:
1 tbs butter or olive oil
1/2 yellow onion, diced
Pinch of red pepper flakes
20-ounce bag of frozen peas
1/4 white wine or water
1 tsp salt
1 baguette, cut into 1/2-inch-think rounds
1/4 fresh mint leaves
1/4 cup grated Parmesan cheese

1. Melt the butter or heat the oil over medium-low heat. Add the onion and red pepper flakes, and saute until onions are translucent, 5-10 minutes.
2. Preheat the broiler.
3. Arrange baguette pieces on cookie sheets and toast under the broiler until lightly toasted.
4. Add peas and white wine to the onion mixture, raise heat to medium-high. Bring the liquid to a boil, stirring the peas until they defrost, 5-7 minutes.
5. Add the mixture to a food processor and add the salt and a few mint leaves. Blend until the peas are similar to the consistency of hummus.
6. Scoop a tablespoon of the pea mixture onto each toasted baguette round and garnish with chopped basil and grated Parmesan.

Caramelized Onion Tartlettes
Makes 15 tartlettes


Ingredients:
1 sheet frozen puff pastry, thawed
Olive oil
1 large onion
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp chili powder
Dash of cayenne pepper
Salt, to taste

1. Coat a skillet with olive oil and saute onions over medium heat, stirring infrequently. Once they soften and begin to brown, reduce heat to low and allow onions to caramelize, about 30 minutes. When the onions are dark brown, add the spices and salt to taste.
2. Meanwhile, using a round cookie cutter or the top of a glass, cut the puff pasty into several small round circles, about 15.
3. Top the pasty rounds with the onions and bake in the oven according to the directions on the puff pastry package. Pastry should be slightly golden and crisp. Serve immediately. 

Falling for Autumn

This summer has flown by at lightning speed. It’s been over a month since my last blog post, and yet it feels like it was only Memorial Day a week ago. Unfortunately, I think the summers will only get shorter as my years as an “adult” progress. I’m kicking myself now, wishing I soaked up every last second of freedom last summer rather than stressing out about finding a job.

As sad as it is to see summer go, I always look forward to this time of year—apple picking, sweater weather, and pumpkin everything! For me, the fall is a time of comforting traditions spent with friends and family, and a welcome change of pace after a summer on-the-go…So the recent dreary and cooler weather in NYC was the perfect opportunity to make something warm and wholesome for dinner.

Sloshing through the puddles on my way home from work, I had this craving for a curry dish. Now don’t be fooled—curry was never a tradition in my home. I don’t know that curry has ever set foot in my family’s home, but something about the rich spices and the deep orange color of curry just has “autumn” and “comfort” written all over it. Luckily, this recipe is so simple that I already had all the ingredients and didn’t have to trek back out in the rain to the grocery store. I served the curry sauce with shrimp over brown rice, but it would also be great over chicken or vegetables. The curry perfumed my whole apartment with this spicy, almost cinnamony smell, and had a rich, creamy texture that I just crave in fall foods. Not having a true summer vacation anymore is definitely a bummer, but it’s these hearty, comforting meals that I look forward to all year round.

Easy Curry with Shrimp and Brown Rice (served with roasted baby zucchini, pictured below)

Serves One

Ingredients:

1 tbs butter

2 tbs honey

1 tbs Dijon mustard

1 tsp curry powder

Dash of nutmeg

Dash of salt

6-7 cooked shrimp (I just thawed some frozen shrimp in my freezer)

1 cup cooked brown rice

1. In a small saucepan, combine the butter, honey, mustard and spices over medium heat. Whisk until the butter is melted and everything is combined even.

2. Add the cooked shrimp to the sauce, allowing them to absorb the flavors and warm through—about 4 minutes.

3. Pour the shrimp and sauce over prepared brown rice and serve warm.

Becoming Ina

As my siblings and I have gotten older, and with my growing interest in food over the years, our family vacations have become more and more revolved around food. Sure, we like to occupy ourselves with other activities--bike rides, swimming, tennis--but really, these activities just fill in the gaps between meals. (This is actually how I operate on a daily basis, but is even more pronounced on vacation when food is meant to be enjoyed and indulgent). So when my mom arranged our week-long stay in East Hampton back in April, you can bet that I went right to work researching all the hot spots and local eateries.

Being a huge Ina Garten, I felt like I'd already been to East Hampton a million times before, having seen almost every episode of her show. The cheese shop owner would greet me by name, and my favorite loaf of bread would be waiting for me at the bakery--and everything would be for free, just like it is for Ina! Well, things certainly do not come free in the Hamptons--far from it--but I was most charmed by all of the local shops and farms.

In between over-the-top meals at The Palm and Nick & Toni's, we did need somewhat of a breather. But that didn't mean we had to skimp on flavor. After a trip to the farmer's market in Amagansett, I decided to make a simple pasta primavera with all of the fresh vegetables. Served with some nice crusty bread, it made a delicious, fresh meal, just light enough to leave room for dessert. All of the restaurants we tried throughout the week were spectacular--impeccable service and food--but nothing made me feel more like quintessential Ina than cooking with local ingredients from my fabulous farmer friends. And just like Ina always says, I couldn't help but say, "Now, how easy is that?"

Pasta Primavera
Serves 4-5


Ingredients:
1 lb dried pasta (I used spaghetti, but any kind will do)
3 tbs olive oil

2 garlic cloves, minced

1/2 cup chopped yellow onion

1 zucchini, cut into 1-inch cubes
1 yellow zucchini or summer squash, cut into 1-inch cubes
1 red bell pepper, diced
1 medium eggplant, cut into 1-inch cubes
1/3 cup dry white wine
2 tbs rosemary, finely chopped
juice of 1 lemon
1/3 cup parmesan cheese
salt and pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and onion and saute 1-2 minutes, until fragrant.
3. Add the vegetables to the skillet and toss to coat in the oil, season with salt and pepper. Allow the veggies to cook and brown a bit, about 5-6 minutes.
4. Add the rosemary and white wine. Cook the vegetables until the wine reduces by half. Season the sauce with salt and pepper as needed.
5. When the sauce is done, pour into a large serving platter on top of the cooked pasta. Drizzle with the lemon juice and sprinkle with parmesan cheese. Toss to combine and serve with fresh, crusty bread.

Pasta primavera à la East Hampton!

Insane chocolate from The Palm that we had to order for takeout after having devoured it in the restaurant. 

Delicious fig chutney, rosemary crackers and triple crème brie from Ina's (and now my) favorite shop, Loaves & Fishes.

Familar Food: Making Pizza

Pizza is a Friday night tradition at home. Even though the pizza selection in Westborough, MA is quite limited, I always looked forward to this ritual as the true beginning of the weekend. As I grew up and my palette matured, I started to realize that pizza in Westborough really is not good. At all. To keep up with our Friday ritual without sacrificing taste, I started to make pizzas for my family. The best part about this was that I could easily customize our pizzas to fit the varied (and limited) taste buds of everyone--peppers and mushrooms for me, broccoli and ricotta for mom, plain ol' cheese for Emma. Pizza Fridays made for a stress-free, yet tasty (and much better than Papa Gino's) kick-off to the weekend.

Now that I no longer live at home, Emma has taken on the role of pizza-master. While both delicious, we each have our signature pies (mine has a crispier crust; Emma's a little softer). But just because I live in Pizza Paradise, also known as New York City, doesn't mean I can't carry on the family tradition here.

Luckily, homemade pizza is a cheap and easy solution to cooking with friends. Everyone can chip in with favorite toppings, and everyone can take on a task: rolling out the dough, chopping the veggies, sprinkling the cheese. It's a fun and nostalgic way to get those friends in the kitchen who don't usually cook for themselves. So that's just what me and a few of my friends did this Monday night. Albeit, it wasn't a Friday night and it wasn't with my family, but sharing laughs and good food with friends made the next 4 days until Friday seem just a little less threatening.

Veggin' it up!

Teamwork

Classic cheese pizza with fresh tomatoes, red and yellow peppers, and mushrooms

Feta cheese and pesto pizza with sliced tomatoes and mushrooms--the favorite!

You Grill, Girl!

Who ever said that girls can't grill? My women's studies classes in college taught me well that gender is not defined by biology, but by the societal and structural demands and expectations placed on the so-called genders. As a feminist who loves a good burger, you better believe no societal expectations were getting in the way of me learning how to man the grill.

I have to admit, it was a little scary the first time my dad taught me how to light it. It probably didn't help that my mom was fretting through the window, waiting for the flames to blow up in my face. Like any cooking technique, it's taken me some time to figure out all of its intricacies--how hot to heat it up, or how to know when your burger is done. But there are a few female-gendered qualities that just might be a little more helpful on the grill. (Boys, listen up. Take a lesson from these qualities not only at the grill, but also in real life...)

1. Patience is extremely important on the grill. Flipping your burgers over and over again won't make them cook any faster. Let the meat/veggies/etc sit for a good few minutes to get that nice char on one side before flipping.

2. Be gentle with your food, especially burgers and fish. Pressing the burgers into the grill only causes all the tasty juices to drip out. Make sure the grill is lightly oiled or sprayed before placing fish on the grate--if it sticks, it will crumble apart when you try to move it.

3. Organization A little planning can get you a long way in the kitchen, whether cooking inside or out. Before you throw all your food on the grill at once, make sure you know the cooking times for each item. Also, the more you crowd the grill, the longer everything will take to cook. Keep food evenly spaced for accurate cooking times.

So go forth women, and show that grill what you're made of!

Grilled Vegetable Skewers
Makes 6-7 skewers


Ingredients:
1 pint cherry tomatoes
1 summer squash
1 zucchini
1 tbs finely chopped fresh rosemary
1 tbs finely chopped fresh thyme
1 garlic clove, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup balsamic vinegar
1/3 cup olive oil

1. Cut the squash and zucchini into 3/4-inch cubes, so they're about the same time as the cherry tomatoes. Place in a boll with tomatoes.
2. In a small bowl, whisk together balsamic vinegar, olive oil, herbs, garlic, salt and pepper. Pour the marinade over the vegetables and stir to coat. Refrigerate for 20 minutes to allow the vegetables to absorb the flavors.
3. Assemble the skewers as desired.
4. Over a medium grill that's been lightly brushed with olive oil or sprayed with cooking spray, place the skewers so they run perpendicular to the grate. Flip every 2-3 minutes, so that all sides are nicely charred and cooked through.

Cheddar burgers and vegetable skewers

Grilled sweet potato fries

S'mores! (these were deceivingly not prepared on the grill)

Detox Dinner: Grilled Chicken, Asparagus & Portobello Mushroom

After a long weekend in Las Vegas filled with food court breakfasts, all-you-can-eat buffets and "frozen yard" Mai Tais, I was in major need of some fresh, light food and a heavy dose of exercise. Don't get me wrong, the frozen drinks were much needed in the 105 degree sun and we did eat some delicious food (i.e. Border Grill where I enjoyed amazing fish tacos). But after three days of indulgence, I was more than ready for a healthy detox.

Not a crazy-starve-yourself detox, but rather eating whole foods with simple and healthy ingredients. After a quick trip to Trader Joe's to restock my fridge, I decided to make this super easy dinner with just three main ingredients: portobello mushrooms, asparagus and chicken breast tenders. The marinade is so refreshing and flavorful that you don't need to add extra fat or carbs to beef up the meal. Plus, the meatiness of the mushrooms adds a deceiving richness to the dish. The recipe below makes two servings--perfect leftovers for lunch or dinner to continue the "detox" throughout the week.

So while Las Vegas was definitely a welcome escape from reality, it was about time to swap my dancin' shoes for sneakers, and endless buffet brunch for good ol' Kashi cereal. But healthy, delicious meals--like this one-can make the transition back to the real world just a little more tasteful.

Grilled Portobello, Asparagus & Chicken
Makes 2 servings


Ingredients:
4 chicken breast tenderloins
12-14 asparagus spears
2-3 portobello mushrooms
1 tbsp olive oil (to drizzle the chicken)
3 tbsp freshly grated Parmesan cheese

For the marinade:
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp honey
2-3 tbsp lemon juice, or juice of one lemon
1/4 cup extra virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Whisk all ingredients for the marinade in a small bowl.
2. Add the mushrooms and asparagus to a bowl or ziploc bag. Pour most of the marinade over the vegetables and let sit in the refrigerator for 20-30 minutes before cooking. Reserve the rest of the marinade for later.
3. Spray a grill pan with cooking spray and heat over medium heat. (If you don't have a grill pan, just saute in a regular pan).
4. Season both sides of the chicken with salt & pepper, and drizzle with a little olive oil. Place the chicken tenders on the grill, and allow to cook about 3-4 minutes each side. The chicken should have a nice golden crust. Once the chicken is cooked through, remove and set aside.
5. Add the mushrooms and asparagus to the grill pan. Cook until tender, flipping the mushrooms and asparagus after about 3-4 minutes.
6. Plate the chicken, mushrooms and asparagus, pouring the leftover marinade on top. Top with freshly grated Parmesan cheese for an extra salty punch.

Cooking is a Gas

Ah, the joys of cooking in a New York City kitchen. Minimal storage, little counter space, doll-sized ovens. Not to mention bad air circulation (my smoke alarm goes off as soon as I start to boil water). For someone who loves kitchen appliances and spreading out as I cook, this has been quite an adjustment. But cooking in my tiny kitchen has taught me to be nimble and flexible. Go with the flow and see what happens, even if it's not according to the recipe. Well, a recent meal mishap ended in a delicious discovery...

Soon after moving into my apartment in November, I returned home around 10 at night after a food writing class. I walked in and instantly noticed the smell of gas throughout my apartment (okay well in the closet that is my apartment). Freaking out, I called my mom. This of course didn't help at all--she's at home in Massachusetts, so what was she going to do about my oven? The smart thing to do would have been to call my super, which I eventually did. He told me the pilot light had gone out and simply relit it. Well up until a couple weeks ago, my pilot light had been going out on a recurring basis. According to my super this is "no big deal", but it got to the point where I actually woke up in the middle of the night to the smell of gas. And my mom, being an even bigger worrier than me, would frequently send me emails at 7 am with the subject line: "RESPOND ASAP - R U ALIVE??" Yes, really. So enough was enough. I finally badgered asked my super to replace the stove. Although it's about half the size of my old stove, it's much cleaner and about 40 years newer.

Believe it or not, tonight was the first time I attempted to use the broiler on my new stove. To be fair, I'm fairly new to gas stoves (if that wasn't already evident through my gas-smelling freak out)--we always had electric at home. Anyways, tonight I set out to make a frittata from one of my favorite blogs Big Girls Small Kitchen, which requires that you set the eggs under the broiler for a few minutes to finish cooking. Halfway through sautéing the veggies I realized I don't even know where the broiler is on my new stove, so I of course called my mom. This was not a good idea. Not because she didn't know either (which she didn't), but because as I was talking on the phone, the eggs had already fully cooked on the stove top that it was point of frittata. Oops.

I think the consistency of my eggs also contributed to this little mishap turned delicious. The original recipe calls for 4 eggs and 2 egg whites. I only had 4 eggs, so figured I'd wing it. I guess those 2 egg whites really do make the difference. In any case, the frittata turned into more of a an egg scramble, while not intentional, wound up being delicious. So I guess that's the beauty of my lethal gas-leaking New York City kitchen: my own original (albeit impromptu) recipes.

Gas Leak Egg Scramble
Serves 1 hungry individual, or 2 lighter portions


4 whole eggs
1/4 tsp salt
Freshly ground black pepper
2 tbs olive oil
2 garlic cloves, minced
1/4 cup sun-dried tomatoes
1/2 cup broccoli florets
1/3 cup grated Parmesan cheese

1. Beat eggs with salt and pepper. Set aside.
2. Heat olive oil over medium heat. Add garlic and saute until fragrant, about 1 minute. Add sun-dried tomatoes and broccoli. Cook until broccoli is tender, about 5-6 minutes.
3. Add the eggs to the pan. With a nonstick spatula, immediately start to pull the eggs to the center, forming curds. Just before all the egg is cooked, top with Parmesan cheese and stir throughout. Serve immediately as a dinner for one, or on top of toast for 2.

Heat of the Moment

I've been on a real improv kick in the kitchen lately. Not planning out my meals the weekend ahead like I usually do, but cooking whatever I'm in the mood for. This is very atypical for me. I'm a Type A planner to a "T"--on Sundays I'll sift through cookbooks and favorite blogs for recipe ideas, then decide what I'll make for lunch and dinner for the week and make my weekly trip to Trader Joe's to buy all the ingredients. I usually take comfort in this routine, knowing what to expect throughout the busy week.

But as in life, menus don't always go as planned--you run out of eggs, the bread has gone stale, you burn the rice. These mishaps are part of the challenge (and fun!) with cooking. The more comfortable you become, the more agile you'll be in working with unpredictability.

So I'm not quite sure what's inspired my recent change in fooditude (food + attitude, cute huh?). I think the 90 degree days in NYC definitely have to do with it--the thought of slaving away over an intensive meal in my hot, cramped kitchen is not appealing. Or maybe it's been some recent changes in my personal life that have shown me you can never get too comfortable with routine, because you never know when you'll burn the rice. Regardless of the reason, I'm enjoying the liberation of my newfound fooditude.

On a recent weeknight I came home craving a summery, Mediterranean pasta to find only asparagus in my fridge. What to do, what to do? My new footitude and I set to work looking through my pantry for inspiration...sun-dried tomatoes, whole wheat pasta, and frozen shrimp in the freezer. Perfecto! In less than 30 minutes I was able to cure my summer pasta craving.

Not only was this meal quick and easy to prepare, but all the more fun and exciting because it was my own. Sure, it's nothing fancy and has probably been done before, but not following a recipe is such a liberating and exhilarating feeling. You never know what you're gonna get; it's just you and your taste buds to guide you. Going into the world (er, kitchen) alone and unguided can be intimidating at first, but you'll always be surprised with what you can overcome--I mean cook--in the end.

Improv Shrimp Pasta
Makes 2 servings (great for lunch the next day)

1 1/2 cups whole wheat penne
2 tbs olive oil, divided
3 tbs onion, chopped
1 garlic clove, minced
1/2 bunch asparagus, cut into 1 1/2 inch pieces
1/4 cup sun-dried tomatoes
7-8 frozen shrimp, thawed
1 small Roma tomato, chopped (this isn't necessary, but helps to add a little moisture to the sauce)
1/4 cup freshly grated Parmesan cheese, plus more for garnish
salt and pepper to taste

1. Start by bringing a pot of water to a boil. Add a couple tablespoons of salt then stir in the pasta. Cook until al dente.
2. Meanwhile, heat 1 tablespoon of the oil over medium heat. Add the onion and garlic. Sauté 2-3 minutes until fragrant and onion starts to become translucent.
3. Add the remaining olive oil to the pan and add the asparagus. Season with salt and pepper. Stir and let that cook for 3-4 minutes more.
4. Add the sun-dried tomatoes until they're slightly moistened, about 2 minutes. Add the shrimp and tomatoes. Season with a little more salt and pepper. Stir to combine and let cook for 3 minutes, so the shrimp heats through and flavors combine.
5. Toss shrimp and vegetables in a large bowl with the cooked pasta. Stir in Parmesan cheese. Spoon onto 2 plates, or reserve some for leftovers. Garnish with more Parmesan cheese if desired.

Rockin' Moroccan

Some people sing in the shower. I sing while I cook. When I was younger, my mom would belt it to John Denver and Carly Simon in the kitchen as she prepared dinner (actually she still does this--sorry mom!). Now I've carried on this dinnertime ritual in my own kitchen. Whilel John Denver does not frequent my playlists, Carly Simon's "You're So Vain" has made the cut a few times. Like mother, like daughter.

So while I crooned along with Adele's "Rolling in the Deep" as I prepared this Moroccan couscous, I thought this blog post would be the perfect chance to discuss my love for food and music, if not for the sole reason that I could use a rhyming title--Rockin' Moroccan ;)

My passion to perform began well before my taste buds started to develop--I used to sing and tap dance to the songs from "Annie", wearing her costume that my mom made me. My younger sister, Emma, always got stuck playing Molly--the other orphan without any solos and an ugly, raggedy dress. Seniority rules.

Someone was always singing or dancing around the house when we were growing up. Mom and her John Denver, me and Annie, Michael and the Sailor Moon soundtrack (sorry again!). So it was only natural that I wanted to be a Broadway star when I grew up.

Well college happened, reality happened, and clearly that dream has yet to come to fruition. But as I fell out of singing in college, I found food--good food. Being at NYU for a year opened my eyes (or mouth) to a whole world of tastes, smells and cultures; and my hunger to learn and try more only continues to grow now (pun intended).

Now a year out of college and still not sure what I want to do with my life, I do know that food and music will always be a part of it--whether that's singing alone in my apartment while stirring pasta, or someday having my own singing/dancing/cooking spectacular on the Food Network.

Rockin' Moroccan Couscous
Makes 3-4 servings

Ingredients:
3/4 lb cooked chicken breast, cut into pieces
1 tbs olive oil
1/2 cup onion, chopped
1 cup chicken broth
1 cup dried couscous
3/4 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 dried cherries
3 tbs toasted pine nuts
2-3 scallions, white and some green parts, sliced

1. Heat olive oil in a large pot over medium high heat. Add onion and sauté until slightly translucent, about 5-6 minutes.
2. Add chicken broth and bring to a boil. Remove from heat and add couscous, curry, cinnamon, salt and dried cherries. Cover and let sit for 10 minutes. Uncover and flake with a fork to keep the couscous fluffy (do not stir--this will make the couscous stick together in lumps)
3. Add chicken, pine nuts and scallions. Stir to combine. Can be served hot or cold. Would be a great side dish for summer barbecues and parties!

Better than Takeout: Homemade Fried Rice

This past weekend was full of delicious food. From lobster rolls to burgers, guacamole and apple pie, it was a traditional Memorial Day feast. But one of the more unexpected dishes consumed in my gluttony this weekend was my friend's mom's fried rice. Many times I've heard about her rice; but never before had I tried...until now.

The fried rice was served as a side dish to a beautiful Chicken Marbella (recipe from the Silver Palate), but the rice easily caught my attention as the star. I literally could not wait to come back and make this on my own. I was too anxious to wait for her recipe that I went ahead and developed my own.

She explained the basic gist of it: sauté the veggies, add the cooked rice, drop in an egg, and voila! I cannot tell you how easy this recipe is, you just need to try it for yourself. The most time-consuming part is waiting for the rice to cook (but if you buy the pre-cooked rice from Trader Joes like I did, this will only take a minute in the microwave!) From start to finish this dish only took me 15 minutes to make--no doubt less time than it takes to order and wait for takeout delivery, not to mention a whole lot cheaper!

Knowing that I already had frozen corn and peas on hand, I decided to add some red pepper to the mix to keep with the bright colors, but you could use whatever vegetables desired--mushrooms, broccoli, shredded carrots. The egg gives that sticky texture to the rice that is so familiar in Chinese takeout, but without the extra grease and fat. This recipe makes about four servings, but I could not help myself from going back for seconds, it was that good. And just like takeout, this fried rice will taste even better as leftovers for lunch, dinner, even breakfast ;)

Fried Rice
Serving Suggestion: Serve with sautéed chicken, shrimp or tofu for a rounded meal

Ingredients:
2 cups cooked brown rice
2-3 tbs canola or vegetable oil
1/2 cup onion, chopped
1 garlic clove, minced
1 red pepper, chopped
2/3 cup frozen peas, thawed
2/3 cup frozen corn, thawed
1 egg, beaten
2 tablespoons soy sauce, or more to taste

1. Coat the bottom of a large pot with 1-2 tablespoons canola oil over medium heat. Add onions and garlic. Sauté until fragrant and translucent, about 5-7 minutes.
2. Add red pepper, peas and corn (or other desired vegetables). Sauté until slightly softened, about 5-7 minutes. Remove veggies from pot and set aside.
3. Add another tablespoon of oil to the same pot. Add the cooked rice and stir to coat with the oil. Continue to stir the rice until it is glistening and starts to brown slightly, about 5 minutes.
4. Add the egg into the rice and stir immediately to distribute evenly throughout the rice.
5. Return the veggies to the pot and add a couple tablespoons of soy sauce. Stir to combine. Serve warm or cold.