Barley and Kielbasa Pilaf

Diets suck. For the longest time, I have been trying to convince myself that I can eat healthy foods but also enjoy the food I'm eating. Yeah. Right.

Alright, granted that there are some delicious foods out there that are also good for you- we all have to admit that a cheeseburger is going to taste a lot better than a salad. A decadent chocolate dessert is so much better than a piece of celery. Soy ice cream? Please- Haagen Daz is definitely the way to go. We all know it's true- diets suck.

Acknowledging that fact, it doesn't mean that we can't make foods that aren't that bad tasting and are healthy for us (but yes, aren't as good as cheeseburgers).

This brings me to my new recipe for today- Barley and Kielbasa Pilaf (recipe by Rachel Ray)


The recipe follows:

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1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 cups pearl barley
2 cloves garlic, chopped
Salt and pepper
1/2 cup fresh breadcrumbs
1 1/2 pounds, butternut squash—peeled, seeded and cut into cubes (about 3 cups)
3/4 pound kielbasa, chopped
4 cups cauliflower florets
1/2 cup chopped flat-leaf parsley

In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the barley and garlic and cook, stirring, until toasted, about 3 minutes. Add 2 1/2 cups water and 1/2 teaspoon salt and bring to a boil. Cover, lower the heat and simmer until the water has evaporated, 35 to 40 minutes.

Meanwhile, in a large skillet, toast the breadcrumbs over medium heat for 7 minutes. Transfer to a plate. Add 2 tablespoons olive oil to the skillet and heat over medium-high heat. Add the squash and cook until browned, about 6 minutes. Add the kielbasa and cook until the sausage is browned and the squash is tender, 5 minutes. Transfer to a large bowl.

Return the skillet to medium-high heat and add the remaining 3 tablespoons olive oil. Add the cauliflower and 2 tablespoons water; season with salt and pepper. Using a second skillet, weigh down the cauliflower until browned on one side. Turn and cook until tender, about 5 minutes. Add to the kielbasa and squash. Stir in the barley and parsley; top with the breadcrumbs.

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My tweaks: Instead of fresh breadcrumbs, I used Panko breadcrumbs (the Japanese version of breadcrumbs) to give it a lighter and airy crunch. Also, I used 99% lean turkey kielbasa- since we all know regular kielbasa would ruin the 'healthy' claim in this post. :)

What a great recipe! The lean sausage was a great savory addition to the dish while the sweet and soft butternut squash paired great with the crunchy panko breadcrumbs! The slightly charred cauliflower was also a great (and guilt-free) addition and added a smoky flavor to the pilaf. What was even better was that I have never had barley before! I was really excited to try out this dish and eat something I've never eaten before- and I am so happy this recipe was the one I tried!

While eating lunch at my cube (yes, I'm a loser) my cubemate (yes, J&J is cramped for space) commented on my lunch and even asked to try some! He loved it! (and asked for the recipe himself)

A great new dish- I gave my leftovers to Zeus and he couldn't get enough!!

Time: 40 minutes
Difficulty: Easy
Taste: 8.5

Pasta, Pesto and Peas

I am officially ashamed. I, Melissa Lee, ate white pasta. Yes, not whole grain/whole wheat but processed white pasta!

This is all Eric's fault. I literally haven't made a pasta dish with anything but whole wheat pasta in a few years, but Eric came to visit last week and because he was sick, I thought I'd follow his wish and make him pasta for dinner.




I got this pasta pesto recipe online and thought I'd try it out- thanks Ina Garten- once again!

The recipe follows:

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3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

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What a simple recipe! Quick and fairly easy, this pasta recipe can literally feed an entire family- and then some. I didn't realize how much pasta this was going to be (although it did ask for two boxes)- Eric and I were eating this for lunch and dinner for a few days straight, and we still had leftovers! So if you are just cooking for one (or two or three or four), I would suggest altering this recipe a bit so you don't make nearly as much! If you're off to a potluck party- this would be perfect!

The peas added a good texture and made the dish more hearty while the pine nuts gave it that extra crunch and bite. I omitted about 1/4 of the sauce- and it still came out tasty (and a bit much)- so thankfully Eric pointed it out before I mixed the sauce in!

Filling and surprisingly light, I really liked it! Not only did I have a meal for an entire week- I have some leftover pesto that I can use as a spread for my sandwiches next week! Woot!

Time: 30 minutes
Difficulty: Easy
Taste: 8.5

Munchy PupCakes

So as you know, Zeus has been moving around different cities/homes for quite a while now. Recently, before he officially moved in with me in NJ, Zeus lived with my parents for a good 4 months. My parents originally hated/were afraid of Zeus but as time passed, they couldn't help but fall in love with the little rascal.

Zeus (like any other dog) is notorious for begging at the table. The worst part about this bad habit is that my mom and dad indulge this habit by feeding him off their plates everytime Zeus whines and comes begging during dinner time. So inevitably, Zeus stopped eating his dog food and now only eats human food (and my mom cooks him meals every night, might I add- he's so spoiled!)



So now that he's back with me, I most definitely do not indulge this behavior and started him back on dog food, and he's been doing fine. However, I do feel a little bad as you can see the disdain in his face as he slowly walks to his bowl of dry food while I eat my yummy dishes at the dinner table. So for Valentine's Day and his birthday (Feb. 8th) I decided to make him a special treat!!!



I recently purchased "Real Food for Dogs- 50 Vet-Approved Rwecipes to Please the Canine Gastronome" written by Arden Moore. There are great recipes for all occasions and lots of them are very easy to make!

So I thought I'd kick it up a notch and add a recipe you can make for your friendly four-legged pals!

I decided to make Zeus the Munchy PupCakes, recipe follows:

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3 cups water

2 carrots, shredded

1 egg

1/2 tsp vanilla

2 tbl honey

2 ripe bananas, mashed

4 cups whole wheat flour

1 tsp baking powder

1 tsp nutmeg

1 tsp cinnamon

Preheat oven to 350 F. In a large mixing bowl, blend the water, carrots, egg, vanilla and honey and then add the mashed bananas. In a separate bowl, mix the flor, baking powder, nutmeg, and cinnamon. Pour the flour mixture into the carrot mixture and mix thoroughly. Spray a 12-cupcake pan with nonstick spray and fill each cup about 3/4 full. Bake for 50-60 minutes. Cool before serving.

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And there you have it! Pretty simple I must say! The recipe makes about 20-24 cupcakes- so be prepared for a lot of leftovers!

Zeus loves these cupcakes and I still have a ton in my fridge! If you're looking for a good recipe (for your beloved companion) this is a great little treat!

Difficulty: Easy

Time: 1.5 hours

Taste: Ask Zeus

Chicken and Smoked Sausage Gumbo

As I think back to when I started to really enjoy food and really began to appreciate the art of cooking, I think about the times when I would watch the Food Network with my parents as a little kid. I was amazed and intrigued by the Iron Chef Series, where numerous asian chefs would battle daily trying their best to exhibit their culinary skills in a modern yet traditional manner. To be honest, I think my parents really just watched it because there were asian chefs on the show (go figure). But that show really started my love for the Food Network, and food in general!

I began watching other Food Network shows and it turned out that Emeril Lagasse was my most favorite chef (besides Yan on Yan Can Cook) of all time. Not only did his dishes look absolutely delicious, his 'BAM' additions were always hilarious to me as a little kid.

So thinking about it now, I am really surprised that I haven't even thought about trying one of his recipes until now!

Emeril, sadly no longer on the Food Network, now has reruns playing on the Food Channel! I was really excited last week watching him again, and it definitely did bring back memories. It thus inspired me to try one of his dishes for the week! This week, I made his Chicken and Smoked Sausage Gumbo. Yum. Recipe follows:

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1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning (this is one of Emeril's own seasoning combinations)

1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice

Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

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Alright, so obviously. I made some tweaks. First off, this recipe says it serves 6-8 individuals (making 6-8 cups). Being that it is just me and Zeus (and Zeus can't even eat this) I thought I'd cut down the recipe in half. Secondly, I used turkey kielbasa in hopes of making the dish a little bit healthier (you can also add chicken breasts instead of chicken thigh if you are trying to be good). The best tweak to this recipe, however, had to be my replacement of okra (2 cups) for the file powder! So, I have never used file powder and am not sure how it tastes, but I do know that it was meant to serve as a thickening agent for the gumbo. I was a bit nervous and anxious when it came time to go to the grocery store and look for this spice, but I quickly thought that Okra would do an even better job- and boy did it do an amazing job!

Okra, is one of my most absolute favorite vegetables. I am surprised that a lot of individuals up North have never heard of/had okra, but okra is DELICIOUS! Used sometimes, in Burmese cooking, I have been exposed to Okra alot since I was a kid and I love it so much! The okra in this dish gave it that thick consistency while adding it's own flavor and texture to the gumbo. I'm sure the file powder would've been great, but I didn't miss it at all!

After cutting the recipe in half, the recipe still made plenty. The flavor of the dish is incredible and I am growing quite partial to southern cooking! Plenty of flavor (and thanks to the hot sauce, your ability to control the heat) this dish is a definite must try!

Although not as simple and quick as other recipes, if you're ready for an adventure and want to try out one of Emeril's recipes, this happens to be one of his more popular ones- and I can see why!

Difficulty: Intermediate

Time: 3.5 hours

Taste: 9

Broiled Tilapia with Mustard Chive Sauce

Friday!!! This means a few things:

• Trying to drive home to NY tonight with Zeus annoyingly trying to get free of his leash/trying to climb on my lap
• Foxwoods with Sundar, Shaman, Schwartzy Bear and Asak!!!!!!
• Fattening food.

I'm so excited for this weekend and I can't wait to try a new pizza place before we drive on down to Conneticut!!! Although, I am not excited for the fattening food that is to come, I am pleased that I have tried my best to stick to a healthier diet during the week.

This past week, I found a great recipe by Giada De Laurentis! I half like her and half despise her. I feel like her head is unusually large, and for some reason, that bothers me. Not sure why, but it does.

But, at least I like her recipes and I'm so happy that most of them are really simple! This week I made Broiled Tilapia with Mustard Chive Sauce. Recipe follows:

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Fish:
Vegetable oil cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.
Transfer the tilapia to a serving platter and drizzle with the sauce.

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I was pleasantly surprised at how incredbly simple this recipe is. Seriously, you cannot go wrong and take less time to make such a delicious meal.

So I got this recipe when watching Giada's show on Food Network. She emphasized the fact that full fat greek yogurt for the sauce is important, but I unfortunately couldn't find any at Wegmans, so I just got the only thing they had (0% fat-boo). I'm not really sure if it was the lack of fat or if it was just the yogurt, but my sauce didn't come out very thick- in fact it was incredibly watery. I don't think it really ruined the other aspects of the sauce as it was delicious and was a delightful addition to the fish but I do recommend using full fat.

For the fish, I added some garlic powder when broiling (just because I love garlic) and it came out amazing! The fish itself is good enough to eat alone for a light meal, but adding the sweet and tart sauce really added some intense flavors but still kept it light! The lemon with the yogurt really balanced each other out while the mustard and the honey gave it some sweetness.

Again, great recipe.

I added some baked sweet potato fries (recipe to come) on the side as well as some steamed brown rice-I had such a great meal! Light and delicious, I will most definitely make this again!

Difficulty: Easy

Time: 10 minutes

Taste: 9

Zeus' stamp of approval

Dear Food Network- THANK YOU for starting to put up more healthy recipes!

To tell the truth, it's been a bit hard for me to find simple healthy recipes online- most require hard to find ingredients at high prices. (Suggestions are greatly appreciated)

I am very excited to see that Food Network is now integrating healthier recipes into their collection and now I can finally cook more of the famous chef's recipes without feeling so guilty!

So, I know that in my post about Mesa Grill in my other blog, I was sort of dissing Bobbly Flay a little. I feel like my animosity towards him comes from that time he was on Iron Chef (the original) and 'disrespected' Morimoto with his whole standing on the chopping block incident (and then a follow up episode of him throwing the chopping block off the table and then standing on the counter). Does anybody else recall that??

Anyway, after that, I thought that Bobby Flay was an arrogant prick- and I still do. But I am warming up to his food recipes and this past week, I decided to make his meatloaf recipe.

Never having made meatloaf before, I was excited to try it out- hoping to beat that stereotypical outlook on meatloaf (I mean, it does look gross).

I tried Bobby's Roasted Vegetable Meatloaf with Balsamic Glaze, recipe follows:

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3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

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Alright, so I wouldn't be me if I didn't alter/leave out some part of the recipe (and still have it turn out great!) I didn't add any peppers, since I hate them and replaced all the meat with just 1.5 lbs of ground turkey breast (so much healthier). The recipe came out great!!! I was really surprised by how much flavor there was in this meatloaf and that contrast of texture the soft panko bread crumbs with the cooked zucchini provided! It was delicious!

I decided to throw in a few roasted zucchini in there. (Roasted at 350 F with olive oil, pepper, garlic powder and fresh thyme on top)- and it was the perfect meal! I was expecting the meatloaf to be tough, but it was just the opposite- soft and full of flavor, I was pleasantly pleased.

Zeus even begged and jumped up on the table to try some- and I reluctantly let him have some. He gave it his stamp of approval too!

Ok Bobby, I guess you win again.

Difficulty: Easy

Time: 20 minutes

Taste: 8.5

Queen of butter

I'm all moved in, unpacked and ready to cook!

I have been a bit MIA- but thanks to my Bahamian adventure along with moving to a new place in Jersey- when would I even have time to cook?!


Now that i'm back- and it's a new year. I am off to a great start with cooking more often- and eating a lot healthier!

I've always loved soups- simple to make, fast, and good enough for a quick meal! What's not to love?

Last week, I decided to make White Bean Chili, recipe courtesy of Paula Deen.

Now, I know what you are thinking- how can plump ol' Paula Deen come up with a healthy recipe?! I thought that at first, but to my surprise- I loved this recipe! It was filling, flavorful and guilt free!

The recipe follows:

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2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 pound collard greens, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chiles (fresh or canned)
1 quart low-sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

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I ommited the sour cream and the other garnishes- and it was great! (and healthier, might I add) Simple and fast, this soup is packed with flavor from the herbs- and the chicken makes it hearty and great for a light lunch.

There you have it- a healthy soup recipe from Ms. Paula Deen herself!

I usually don't like Paula Deen's recipes as it calls for 3 tubs of butter and lard- but this time was an exception I guess. Has obesity taken a toll on the queen of butter?

Difficulty: Easy

Time: 30 minutes

Taste: 7.5