plums in the icebox

the runcible spoon's super secret pop-up picnic!

Last Saturday, I headed to a picnic put on by the DC food zine The Runcible Spoon. 

ignore the date. The picnic was rescheduled to this past Saturday, the 24th, due to the HORRIFIC NONSTOP rain we've been having here.

I was a little nervous about attending an event where I knew no one, but we picked up some picnic-y foods (hummus, cherry tomatoes, cheese, hardboiled eggs) and headed off to Dupont Circle. When we got there, we saw a group of about 20 people on blankets chatting and enjoying the (cloudy) day. There was supposed to be a cellist and electric guitarist playing, but unfortunately the organizers didn't realize they would need a permit to plug in, so we went musicless (how DC, right? I mean, I'm sure you need permits in other cities, too, but it seems so fitting that those musicians couldn't play without a permit here in the home of the federal government. Aka let's regulate everything you do! Ew.) 

The idea for the picnic was really cool; you paid $5 to go and then were emailed the secret location, the dress code (stripes and florals!) and raffle ticket numbers. We didn't get there right at the starting time, but the idea was that everyone would lay down their picnic blankets after a whistle blew at 3 pm. We kinda rolled in around 3:20 and shiftily/awkwardly put our picnic blanket down. Our picnic blanket is also one that my dog, Pablo, sleeps on every night, so that's doubly awkward, I guess. 

Anyway, Malaka, one of the editors of the zine, came up to us right away and made us feel welcome. We hung out, chatted, and got the scoop on good DC bars and restaurants. I was lucky enough to win one of the raffle prizes, this gorgeous cookbook:

another picnicker rejoicing at their raffle ticket win

bocce ball!

It was fun to meet some new people, especially ones that like to eat. And picnic. And give me awesome free cookbooks! We also stopped by a cool bookstore/cafe in the Dupont area, Kramer's, although their poetry section was pretty disappointing. 

You should check out The Runcible Spoon's blog and maybe even print out a few copies of the zine to distribute in your area. Consider buying the Fall/Winter 2011 issue, too! I might be in it...

eat of the moment on HelloGiggles

I'm so pleased to announce I'm now writing a food column called Eat of the Moment over at the new website for women, HelloGiggles. My first recipe is for a super-easy noodle dish with peanut sauce.

Do you like my dorky screen shot?

friday links! for the week of 9/23

EATS:

-Lean Cuisine-A-Day is not recommended.

-My Food Lush post this week was about the common foods I dislike. Many people chimed in to tell me the foods they dislike, so I felt less weird for hating stuff like mayonnaise and roast beef.

-My new favorite food blog: Everyday Southwest.

READS:

-Apostrophe Books, helmed by my former professor Richard Greenfield, is accepting poetry manuscript submissions until October 31st.

-My other former professor, Sheila Black, coedited a new anthology called Beauty is a Verb: The New Poetry of Disability. It's coming out on September 25, and you should get it. The book features work from Rusty Morrison, Danielle Pafunda, Cynthia Hogue, C.S. Gisgombe, Jill Alexander Essbaum, and other poets.

-The most engrossing and beautiful thing I've ever read about villanelles (or breakups).

 

quinoa-stuffed zucchini

This is an easy, healthy weeknight dinner you can make in about 30 minutes. It's filling because of the protein in the quinoa. It's vegetarian. It tastes good. It's Thursday morning and I have a migraine just starting to make itself known in my temples and I have to take the bus to work soon, so being witty about food is kind of not happening right now (sorry. I just know you guys all come here for my incredible wit). Do you like zucchini? Do you like tomatoes? Do you like quinoa? Then you'll like it. Make it and tell me what you think.  

You can stuff these squash with anything that comes to mind, really; throw in some chickpeas or cannellini beans, shredded chicken, ground beef, onions, or peppers. This dish can be a main course or a side.

Quinoa-Stuffed Zucchini

serves 2 (2 stuffed squash for each person)

hands-on time: about 10 minutes

total time: 30 minutes

What you'll need:

2 small to medium zucchinis

1 can of diced tomatoes or 2 cups fresh

1 cup of cooked quinoa

a heaping tsp of fresh chopped garlic

glug of olive oil

seasonings of your choice (I used red pepper flakes, salt, pepper and oregano)

1. Preheat your oven to 350.

2. Slice the zucchini in half lengthwise. Using a spoon (any old spoon will do) scoop out the zucchini innards. Really get in there, but leave enough of the outer shell so it's still relatively sturdy.

3. Fill a baking dish or pan about 1/4 full with water. Place the zucchinis in it and place in the oven for  5ish minutes. This softens up the zucchini so it's deliciously tender when you eat it.

4. Heat some olive oil in a pan on the stove. Add garlic, then about 3/4 of the zucchini innards.

5. Saute for about 3 minutes, then add tomatoes (can be diced from a can or fresh). Continue sauteing.

6. Add seasoning; I used red pepper flakes, salt, pepper, and oregano. But use whatever you like.

7. The zucchini-tomato mixture will probably be a little moist, so let it cook down a bit to reduce the liquid. Cook it for 5 or 6 minutes, stirring occasionally. It should be bubbly.

8. Add in the quinoa, stir extremely well and then remove from heat.

9. By this time, the zucchini in the oven will be softened. Take it out, pour out the water, grease the baking pan or dish and fill the zucchini with the mixture. You'll have 1/2-1 cup leftover; do with it what you will. Top with cheese.

 10. Bake, covered, at 350 for ten minutes and then for another 10 minutes uncovered. Let it cool before you eat it; it will be HOT.

I only had shredded Italian cheese on hand to top with, but this would be better if you had shredded parmesan, that good kind that comes in the small tupperware container (anyone know the name offhand?). The stuffed zucchini would also taste great with feta on top.

super spicy spinach & shrimp corn chowder

garnished with cilantro

I've recently begun to dip my toe (or ladle?) into the delicious waters of cream-based soups. For most of my life, I've avoided them; white soups just seemed wrong to me, too rich, too fattening, too whatever. Just too something.

But I've started to eat them and like them, after getting over my weird aversion. When I came across this Smoky Corn and Shrimp Chowder recipe on Relish.com, I was like ok, I'm a little iffy on the whole smoked paprika thing, but I think I can modify this to my liking.

So obviously I made it spicy. You can of course alter this spiciness to your taste, but the way I have it here has a LOT of heat that kicks in at the end. I love it.

The original recipe called for fresh corn, which would obviously be far superior. I started this recipe at 7:48 pm after I got home from work and I was not braving the grocery store, so canned it was. 

Super Spicy Spinach and Shrimp Corn Chowder

adapted from Relish

serves many people

total time: 25-30 minutes-ish

total hands-on time: 20-30 minutes

What you'll need:

glug of olive oil

1 small onion, diced

2 cans corn, drained

2 baking potatoes, chopped

1 lbish of shrimp (just use your judgement on how many shrimp you use. Like a few handfuls. You'll know.)

3 or 4 handfuls of fresh spinach, torn

1 small can of green chile

2 tbsps flour

5 cups of 2% milk

1 tbsp paprika

couple pinches of red pepper falkes

salt and pepper to taste

garlic powder to taste

1. Using a large pot, saute the onions in a bit of olive oil; once they're translucent, add the paprika, garlic powder and the flour to make a quick roux.

2. Add in the corn and green chile, stir and cook for 3 or 4 minutes.

3. Now add milk and potatoes. Cook for 10-15 minutes on medium heat, stirring if it starts to bubble up.

4. Toss in your salt, pepper and red pepper flakes.

5. Add in shrimp and cook for 5 minutes if using already cooked shrimp or until pink if using raw or uncooked.

6. Add in the spinach and cook until the spinach is wilted, maybe 3-5 minutes.

I omitted the cooking process pics for this recipe and just provided final dish pics. How does this work for y'all? Do you like the pictures of the onions browning and the broth simmering or are you cool with just the final photos? Let me know. 

In other news, I have some REAL and FRESH New Mexico green chile on the way to me via my terrific friend Yvette. Considering that I was fighting back tears in a New Mexican-themed restaurant the other day, (it's called Santa Fe Cafe and they have a huge REAL HATCH CHILE sign outside. And yes, I was really fighting back tears. Adjustment to the East Coast is moving at a snail's pace here in Arlington.) I'm going to be so so so so so happy to be able to cook with non-canned green chile here in Virginia. 

In other other news, I made a little Plums in the Icebox badge, available over there on the right. If you'd like, you can copy and paste the code into your own blog and it will link back here! And if you'd like, you can also follow the blog through my Google Friend Connect widget on the top left. 

plantain & black bean salad

I love plantains. Always have. I've never cooked with them before, though, so when I saw them at the Latin American market up the street, I bought a few and right away thought of making them into a salad with black beans. I've been doing that a lot lately, seeing something at the store and then just immediately knowing how I'm going to cook with it. I've never really had that happen to me before; my cooking style is generally more of, like, find a recipe I want to make and then go buy the stuff to make it. But I'm glad food inspiration is striking me and I'm glad I'm cooking with things like starfruit and plantains. Using weird or unfamiliar ingredients makes me a better cook and a better eater, you know? Anyway! Mini cooking philosophy lecture over.

For this recipe, you want very ripe plantains. They should be totally yellow with black spots on them, not even a hint of green anywhere at all.

This is a really good side for marinated chicken or fish and has a vaguely Caribbean flavor. I served it warm-ish, but it would taste good cold or hot, eaten over greens or rice or quinoa or whatever. You could also play around and add in additional veggies or even fruit. I'm thinking maybe mangoes, if you really wanted a tropical flavor, or maybe green onions for bit more bite.  I also think it would be a cool and semi-unusual dish to bring to a cookout.

Plantain & Black Bean Salad

serves 4 as a side

hands on time: 15 minutes or less

total time: 15 minutes or less

What you'll need:

1 can black beans, rinsed

2 large plantains, peeled and sliced

1 1/2 medium sized tomatoes, diced

cilantro to your taste (a small handful)

couple tbsps white crumbly cheese of your choice (I used a Latin American cheese called cuajada fresca but feta will work perfectly)

1/2 an avocado, chopped

canola oil

for dressing:

1 1/2 tbsps of apple cider vinegar

1 1/2 capfuls of olive oil

pinch of sugar

1. Plantains are like bananas with much thicker armor. You need to actually slice through the skin before you can pull it off; make a long vertical cut in the plantain skin and then pull the skin off with your fingers. Slice it as you would a banana.

2. Heat some canola oil in a frying pan on medium high. Add the sliced plantains and cook continously until they are soft and golden brown. While they're cooking, you can also sort of smoosh them down with the back of the spoon (or utensil) you're using so they're kind of mushy and not quite hard. I think this releases more of the sweetness, but really it just made them a little bit softer in the salad, so that's good too. 

3. Dice the tomatoes, drain the black beans and chop the cilantro.

4. Combine hot plantains with the rest of the vegetables, toss, and then add in the chopped avocado and the white cheese. 
5. Assemble the dressing, throw it on the veggies and toss to coat.

I found that this really doesn't make good leftovers...the avocado turns brownish and the plantains get kinda hard, so if you make this, serve immediately and eat it all immediately. And of course, if you make it, let me know what you think! 

friday links and random stuff week of 9/9

I usually post these on Fridays, but I had a long week and I just wanted to eat Thai food and watch"Working Girl" on the couch. So here are some links etc for Saturday.

-Oreo and Peanut Butter Mini Pies

-I picked up an awesome little food zine called The Runcible Spoon at a cute repurposed clothing store on U Street in DC.  It is DC-based and features recipes and cool food-related stories.

-I don't think I could ever go vegan, just because I get so much of my protein from dairy but I do sort of want to try it: 30 day vegan challenge. Also, Banana-Avocado "ice cream."

-At Food Lush this week, I shared my mom's easy summer no-bake pie recipe.

-Is it worth it to join a CSA at the end of summer?

-Writers No One Reads

-Cookbooks As Literature: a great article!

 

 

shrimp & starfruit stir-fry

After an afternoon of poem revision at the coffee shop, I ran over to the grocery store to see what I could find to make into a leisurely Friday dinner. I saw one lonely starfruit (a favorite of mine since I was a little girl) in the produce section and this recipe just assembled itself in my head and said MAKE ME.

Sadly, there are those that don't like to mix sweet stuff with sour or savory stuff. Those that won't eat strawberries or blueberries in salads, won't eat a mango salsa, can't enjoy a peach-glazed chicken breast. My boyfriend is one of those, although I should mention he is also one of those that eats stuff like salsa and mayonnaise on top of old leftover Chinese pork, so let's just say his palate is not that refined (sorry Randall). So anyway this recipe, which combines fruit and shrimp, is portioned out for one person. Just double or triple the numbers if you're making it for more.

 

Shrimp & Starfruit Stir-Fry

serves 1

total time: 10 minutes 

total hands on time: 10 minutes

What you'll need:

6-10 room temperature shrimp (however many you think you'll eat, can be fresh or defrosted)

1 starfruit, sliced horizontally 

1 heaping tsp garlic

glug of sesame or canola oil

for sauce:

1/3 cup of orange juice

1 tbsp rice vinegar

1 tbsp soy sauce

1 heaping tsp rice flour or cornstarch

powdered ginger to taste

1. Get the shrimp ready, defrost if frozen and pull their tails off.

2. Slice the starfruit.

3. In a small bowl, combine orange juice, rice vinegar, soy sauce, rice flour (or cornstarch) and powdered ginger. Stir well; there might be a few small chunks of flour left, but these will disappear when you combine with the rest of the ingredients.

4. Heat oil in a frying pan or wok, add garlic and stir-fry just until hot.

5. Add the shrimp and toss to coat with oil and vinegar; cook about 45 seconds to 1 minute, making sure to move the shrimp around the pan continuously.

6. Add sauce, then starfruit, and stir well. Cook for about 1 1/2 or 2 minutes, or until heated through. The sauce will thicken just a bit due to the flour or cornstarch; make sure it's thickened before you stop cooking.

And that's it! I ate this with brown rice on top of fresh baby spinach. It was so simple, but it looked so pretty on the plate. The flavor is similar to orange or sweet and sour shrimp, and the starfruit sort of acts as the pineapple. I didn't have any other vegs on hand to add in, but this would be so good if you added in some shelled edamame (more protein, too!). And if you're not into starfruit, subsitute pineapple or even red or yellow peppers. The orangey sauce is really easy and will taste good with any vegetables you choose, I think.