The Aerogarden

  

I want take some time to profile a plant system called the Aerogarden.  I bought my first aerogarden (a 7 pod one) about 3 years ago because even though my dad has a whole garden bed full of herbs, I thought it would be neat to be able to grow my own herbs in the kitchen, year-round.  According to the Aerogarden website, the AeroGarden uses high yield aeroponic technology and built in grow lights to create a self watering, self feeding, fully automated indoor garden that grows plants faster and healthier than plants grown in soil.  If a seed pod doesn’t grow, you can just e-mail the Aerogarden customer service and they’ll send you a new pod, free of charge.

When I moved to NYC, I left my 7 pod aerogarden with my dad and bought a small, bright yellow 3-pod aerogarden.  I had plenty of room for it despite my brother saying that I wouldn’t.  Not only is it really nice to be able to make pasta and top it with fresh basil or buy smoked salmon, put it on a bagel, and trim off a stem of dill as a garnish, it’s also nice to look at something ‘green’ in a city where all you see in concrete.

Yes, the aerogarden is a bit of an investment.  On the Aerogarden website the 7-pod gardens are about $130 and the 3 pod gardens are about $70.  Seed kits range from $13 (for 3-pod seed kits) to $20 (for custom seed kits) and grow lights cost about $25 for a pair of 2 lights (1 is used for the 3 pod, 2 are used for the 7 pod aerogardens).  But, I recommend shopping around for aerogardens.  I bought my 3 pod aerogarden on QVC for a lot less, and they currently have the 3 pod aerogarden at a clearance price of $45.  Also, the Aerogarden frequently has sales, free shipping discounts, and seed kit discounts.  The herbs will last about 4-5 months at which point you will need to order a new seed kit and replace the grow lights.  The aerogarden will need to be watered about every 3-4 days and every other week a nutrient packet will need to be added (these come included with the seeds).  You can also buy kits to grow salad greens, peppers, or tomatoes as well!

I recommend the Aerogarden if you cook with a lot of herbs, live in a place where there isn’t a lot of greenery or you are unable to grow herbs (NYC), or if you’re interested in learning how to garden.  I’ve really enjoyed having herbs right at my finger tips when I cook and my dad has as well.  It’s nice not spending $3 on a little box of herbs and only using a few sprigs and throwing the rest out!

Broiled Salmon with Herb Mustard Glaze

This is an extremely easy, flavorfully salmon dish that is great to make any time during the year.  Make sure you buy quality salmon that is preferably wild caught.  Farm raised salmon is not only lighter in color than wild salmon, antibiotics are fed to farm raised salmon to help fight disease outbreaks, therefore, antibiotic residues can be passed to humans who consume farm raised salmon.  Research has also shown that the fat content of farmed salmon is higher than wild salmon and the composition of this fat is less healthy than the fat of wild salmon.  The herb mustard glaze compliments the salmon nicely, without overpowering the fish.  Serve this dish with sautéed swiss chard cooked with a little balsamic vinegar, olive oil, salt and pepper and farro on the side (recipe follows.)

Servings: 3

Time: 20 Minutes

From: Foodnetwork.com

Ingredients:

• 1 to 1.25 lb of center cut good quality salmon, preferably wild caught, rinsed under cold water, patted dry, pin bones removed with pliers and cut into 3 pieces (you can leave the skin on)
• 1 small garlic clove, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 TBS dry white white
• 1 TBS olive oil
• 2 TBS dijon mustard
• 2 TBS whole grain mustard
• Salt and pepper

Directions:

In a small bowl, combine garlic, herbs, wine, olive oil, dijon and whole grain mustard.  Stir and set aside.  If you want a smoother texture, combine all the ingredients in a food processor except 1 TBS of the whole grain mustard.  Pulse until smooth, transfer to a bowl and then stir in remaining 1 TBS whole grain mustard.

Preheat the broiler on low.  Line a heavy rimmed baking sheet with foil.  Arrange the salmon on the baking sheet and season with salt and pepper.  Broil for 4 minutes.  Spoon the mustard sauce on the fillets.  Continue broiling until the fillets flake with a fork and the mustard sauce is golden brown on top, another 4 to 5 minutes.   Take a spatula and transfer the fillets to a plate intact with the skin, or, place the spatula in between the fillet and skin and transfer the fillet to the plate, leaving the skin left stuck to the foil.

Note:  Broilers vary, therefore, if you have really thin fillets, they may take less time to cook.  Or, if you don’t let your broiler heat up enough before you place the fillets in the oven, the fillets may take a few minutes longer to cook.  Just make sure the fillets flake with a fork before serving.

Farro with Sautéed Vegetables

Farro is a delicious grain that is high in fiber, protein, magnesium, and other vitamins.  It has a slightly nutty flavor, is easy to cook, and can hold it’s own when mixed with vegetables and tossed with a little balsamic and olive oil.  This recipe can be made year-round and would especially be wonderful in the summertime if you’re fortunate enough to grow tomatoes, zucchini, and herbs in a garden like my father does.  Farro pairs especially well with a thicker fish like fluke, catfish, halibut, or seabass but is also a great compliment to chicken or pork.  This would also make a wonderful lunch or perfect main course for a vegetarian!

Servings: 5-6

Time: 35 Minutes for farro to cook, 10-15 minutes for vegetables

Adapted From: Foodnetwork.com

Ingredients:

• 4 cups water
• 10 ounces farro (about 1.5 cups), farro can be bought at Giolitti’s in Annapolis, Whole Foods in packages and in bulk, or online at ansonmills.com
• 1 medium tomato, cut in half and squeezed, then cut into 1/2 inch dice pieces
• 1/2 small sweet onion, cut into 1/2 inch dice pieces
• 1/2 small green zucchini, cut into 1/2 inch dice pieces
• 1/2 small yellow zucchini, cut into 1/2 inch dice pieces
• 2 TBS chopped fresh parsley or basil
• 1 TBS balsamic vinegar
• 3 TBS good olive oil, or enough until farro glistens
• Salt and pepper, to taste

Directions:

Combine the water and farro in a medium saucepan. Add a good dash of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender (taste a little and it should have a slight bite to it), about 35 minutes. Drain well, and then transfer to a large bowl to cool.

In the same saucepan, heat a drizzle of olive oil over medium heat.  Add the zucchini, onion, tomatoes, salt, and pepper.  Sauté until vegetables are tender, about 10-15 minutes.  Lower heat it browning too quickly.  Add the herbs and toss to combine.

Add the vegetables to the farro.  Add the balsamic and drizzle with olive oil until the farro glistens.  Toss well and serve immediately or refrigerate overnight and bring to room temperature before serving.  If you would prefer the farro warm, heat in the microwave for about 2-3 minutes, until warm.

Greek Salad with Tomatoes, Cucumbers, Olives, Red Onion, Lemon Juice, Herbs, and Feta

This salad may look like it’s covered in a creamy dressing but in actuality, all of the vegetables are just coated in creamy feta that was stored in water and drizzled with a few tablespoons of olive oil.  I served this salad when I made spanakopita for dinner recently (recipe posted on April 8, 2011) with orzo ( recipe posted on April 8, 2011).  The crunchy romaine and cucumber pairs perfectly with the sweet red tomatoes, salty olives, and spicy red onion.  Adding fresh dill and dried oregano helps tie all of the flavors together.  This salad would also make a great, flavor packed lunch.  Enjoy!

Servings: 3-4

Time: 10 Minutes Active Time, 20-30 Minutes Refrigeration Time

Ingredients:

• 1 bag romaine lettuce
• 1/4 cup kalamata olives, chopped
• 3 to 4 oz feta in water (Whole Foods sells several varieties for about $3 to $4 for about 0.5 lb)
• 1/2 small red onion, thinly sliced
• 1 small cucumber or half of an english cucumber, peeled and thinly sliced
• 1/2 pint of cherry or grape tomatoes, halved
• Juice of half of a lemon
• Good drizzle of olive oil
• 2 TBS fresh dill, finely chopped
• 1/2 teaspoon dried oregano
• Salt and pepper

Combine all of the ingredients in a large serving bowl and refrigerate for about 20-30 minutes.  Stir before serving.

Smoked Salmon with Cream Cheese, Capers, Dill, Red Onion, and Lemon Juice on Mini Toasts

My family always has our big Thanksgiving and Christmas ‘dinners’ at about 1pm in the afternoon every year so we’re all usually pretty stuffed to have another full meal later that night.  I love making this simple smoked salmon appetizer when my family members are hungry, but not hungry enough to eat another entire huge meal.  The cream cheese mixture is also great on bagels topped with smoked salmon when you want an ‘elegant’ lunch.  Another twist on this recipe is to substitute the mini toasts for fresh cucumber slices (cut about 1/4 inch thick).

The smoked salmon is a bit of a splurge but buying a brand that is mild in flavor will help to appeal to even those people who refuse to eat fish because they don’t like its ‘fishy flavor.’  Additionally, smoked salmon is a great source of protein, Vitamin E (an antioxidant that protects body tissue from damage caused by substances called free radicals), Vitamin-B12 (helps in the formation of red blood cells and in the maintenance of the central nervous system), and omega-3 fatty acids.  So go ahead, indulge yourself without the guilt!

Time:  10-15 Minutes

Servings: 6

Ingredients:

• 8oz. (one block or small container) cream cheese, left out on counter for about 30 minutes to soften
• 1 TBS chopped capers, preferably salt packed (wash under cold water if using salt packed ones)
• 2 TBS fresh dill, chopped
• 3 TBS red onion, finely chopped
• 1/2 fresh lemon juice
• 1 package whole wheat toasts (can be found with the cheese at Whole Foods Annapolis), alternatively use whole wheat crackers
• 4 oz smoked salmon (Whole Foods ‘Whole Catch’ wild smoked salmon is about $5.99 and has a nice mild flavor and is a beautiful red color

Combine first 5 ingredients in a bowl.  Lay out toasts on a large platter.  Spoon about 1 TBS (small spoonful) of cream cheese on each toast and top with about 1 inch of salmon on each toast.  Can be served immediately or left in refrigerator for about 30 minutes.

Fried Oysters

I know this is supposed to be a blog about making simple substitutions to make your meals healthier but sometimes, especially if you live in Maryland, you have to indulge in some local fried oysters.  I like to balance out the meal by serving foods like homemade spiced apples and vegetables such as brussels sprouts with the oysters.  Also, don’t dip the oysters in tarter sauce, instead use a little lemon juice and cocktail sauce.  The flour/cornmeal coating is from my dad’s recipe book and can also be used for soft shell crabs.  Honestly, I don’t even measure the ingredients for the coating, basically you want to make sure you double the amount of flour to cornmeal, add lots of paprika, a dash of cayenne, a sprinkle of salt, and a few good shakes of ground cumin.  I hope you find these as delicious as my family does!

Ingredients:

• 1 pint frying size oysters, preferably local (You local seafood market, such as the Annapolis seafood market or Whole Foods are great places to buy fresh, great quality oysters)
• 1.5 cups flour
• 1/2 cup cornmeal
• 1 TBS paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Canola oil, for frying

Directions: 

Fill a large deep pan with about 1 to 1.5 inches of cooking oil.  Heat over high heat until almost smoking.  You’ll know when the oil is ready when you drop a small piece of the coating in the liquid and it floats to the top and sizzles.  When the oil is ready, carefully add half the oysters, being careful to not overcrowd the pan (or burn yourself!).  Cook about 1.5 minutes until light brown.  Using tongs, flip the oysters and cook another 1.5 minutes until light brown.  Transfer to either a rack or a plate lined with paper towels.  Repeat the process using the second batch of oysters.  Serve with cocktail sauce, lemon, and spiced apples and brussels sprouts on the side.

Spiced Apples

Growing up, we used to have those red sliced spiced apples from a jar with dinner sometimes. While I usually found them delicious, all one has to do is look at the ingredient list on the back of the jar for motivation to cook spiced apples from scratch.  This spiced apple recipe is really easy and perfect to make this time of year when you can find tons of apple varieties at the store and farmers markets.  I love serving these apples with fried oysters or pork.  You’ll also feel better eating apples with spices instead of apples dyed with food coloring and loaded with preservatives from a jar!

Time: 20-25 Minutes

Servings: 3-4

Ingredients:

• 4-5 apples (I like gala or fuji apples), peeled and sliced into thin pieces
• 1 to 1.5 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/2 TBS unsalted butter
• 1/2 cup water
• 1 TBS light brown sugar (optional, if apples are tart)
• 1/4 cup raisins (optional)

Directions:

Heat butter in medium saucepan over medium heat.  Add apples.  Stir in cinnamon, cloves, water, brown sugar and raisins (if desired). Lower heat to medium/low.  Cook, stirring occasionally until water is evaporated and apples are soft about 15-20 minutes.

Caramelized Brussels Sprouts with Pancetta

Now that the weather is getting colder, you can find wonderful fall produce at the market. Brussels sprouts are a great source of fiber which may aid in lowering cholesterol and they’re also packed with antioxidants such as Vitamins C, E, and A.  I love either roasting or caramelizing brussel sprouts because it brings out the earthiness of the vegetable and makes them taste more palatable.  This is a quick recipe that combines crispy salty pancetta with mild shallots and caramelized brussels sprouts.  This healthy and versatile recipe can be served on the side with pork or fish such as scallops or oysters.  I hope if you hate brussels sprouts you try this recipe, you won’t be disappointed!

Adapted From:  Foodandwine.com

Servings: 3

Time: Around 15 minutes cook time, 10 minutes preparation for cleaning the brussels sprouts

Ingredients:

• 6 thin slices pancetta (can be found in the deli counter) (about 2 ounces)
• 1/2 pound brussels sprouts, outer leaves removed and thinly sliced (Some stores sell small mesh bags of brussels sprouts, use one bag in this case.  Other stores sell brussels sprouts on large stalks, use 1/3 of a stalk)
• 1 small shallot, thinly sliced
• 1 TBS fresh lemon juice
• 1 TBS olive oil
• Salt and pepper

Directions:

In a medium skillet, cook the pancetta over moderately high heat, turning occasionally, until browned and crisp, about 5-6 minutes. Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened and starting to brown, about 7-10 minutes, lowering heat if browning too quickly. Off the heat, stir in a squeeze of lemon juice and top with salt and pepper.

Shrimp Masala

I’m always looking for new ways to serve shrimp besides making shrimp scampi.  This is a wonderful, quick shrimp recipe that is bursting with flavor due to the many fragrant spices that are used in the masala paste.  Using spices in a dish is a great idea if you’re watching your sodium intake because there’s no need to add extra salt because the dish is packed with flavor from the spices.  Serve this dish over steamed basmati rice and a piece of warmed naan bread (found in the bread aisle or with store-made fresh bread in most supermarkets).  This dish will satisfy your craving for ethnic cuisine!

From: Foodandwine.com

Time: 45 Minutes

Servings: 2-3 

Ingredients:

Masala Paste:

• 1 1/2 teaspoons coriander seeds
• Seeds from 1 cardamom pod, or 1/4 teaspoon ground cardamom
• 1/8 teaspoon anise seeds
• 1 whole clove
• 1/2 teaspoon crushed red pepper
• One 1/2-inch piece of cinnamon stick, broken
• 1/4 teaspoon black peppercorns
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar
• 2 teaspoons finely grated fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon turmeric
• Salt

Shrimp

• 3 tablespoons vegetable oil
• 1 garlic cloves, minced
• 1 large onion, thinly sliced
• One 1/2-inch piece of ginger, peeled and sliced paper-thin
• 1 15-ounce can whole tomatoes with juice, chopped
• 1 pound large shrimp, shelled and deveined
• Salt

Directions:

1. MAKE THE MASALA PASTE In a spice grinder, combine the coriander, cardamom and anise seeds with the clove, crushed red pepper, cinnamon and peppercorns and grind to a fine powder. Transfer to a small bowl and stir in the oil, vinegar, ginger, garlic and turmeric. Season the masala paste with salt.
2. MAKE THE SHRIMP In a large skillet, heat the oil until shimmering. Add the garlic, onion and ginger and cook over moderate heat, stirring occasionally, until softened and starting to brown, about 10 minutes. Add the masala paste and cook, stirring, until fragrant, about 5 minutes. Add the tomatoes and their juice and cook, scraping up any browned bits from the bottom of the skillet.
3. Add the shrimp to the skillet in an even layer. Simmer, turning once, until just cooked through, about 3 minutes, then serve.

MAKE AHEAD

The masala paste can be made 1 day in advance and stored in an airtight container at room temperature. The recipe can be made through Step 2 up to 4 hours ahead. Reheat before adding the shrimp. SERVE WITH Steamed white rice and naan bread.

Penne with Eggplant, Olives, Tomatoes, and Sausage

This pasta dish is really easy to make and is especially delicious when eggplant is in season.  The salty olives and capers pair perfectly with the wonderful eggplant and sausage.  The pasta is coated in a light tomato sauce which brings all the ingredients together.  Half a box of pasta with all of these ingredients goes a long way–the dish will easily serve 3-4.  Serving a mixed green salad with a homemade vinaigrette made with olive oil, balsamic, dijon mustard, salt and pepper is the only side dish that needs to be served with this flavor packed pasta dish.  

Time: 40 Minutes

Servings: 3-4

Ingredients:

• 1 medium eggplant, sliced into 1/4 inch thick bite size pieces 
• 1 small garlic clove, minced
• 1  15-ounce can whole peeled tomatoes, juice reserved and tomatoes cut into halves or quarters
• 1 TBS balsamic vinegar
• 1 TBS sugar
• Dash of red pepper flakes
• Small handful cherry or grape tomatoes (about 10), halved
• 1/4 cup kalamata olives, chopped
• 1/2 TBS salted capers, drained and chopped
• 1 or 2 fresh sweet Italian or hot pork sausages, preferably made in store, casing removed and crumbled
• 1/2 box dry penne pasta
• Small handful basil leaves, finely sliced
• 2-3 TBS olive oil
• Salt and pepper

Directions:

Heat olive oil in a large sauté pan over medium/high heat.  Add eggplant, adding more olive oil if too dry.  Season with salt and pepper. Sauté, stirring occasionally, until soft between 6-8 minutes.  

Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat.  Add garlic and sauté until fragrant, about 20-30 seconds.  Add canned tomatoes with juice plus sliced cherry tomatoes.  Add about 1 TBS balsamic vinegar, a dash of red pepper flakes, salt, pepper, and about 1 TBS sugar.  Stir. Add kalamata olives and capers.  Cook, stirring occasionally over medium heat, until ready to serve, lowering heat if it is bubbling too much.  

While sauce is cooking and eggplant if finishing cooking, bring a large pot of salted water to a boil.  While water is boiling, remove cooked eggplant and transfer to a plate.  It the same pan, add crumbled sausage and cook over medium/high heat until cooked through, about 10 minutes, lower heat once sausage is cooked.  Add pasta to boiling water and cook until al dente.  When the pasta has about 5 minutes remaining, you can add the eggplant back to the pan with the cooked sausage and add the tomato sauce and top with fresh basil.

Add the cooked pasta to eggplant, tomato, sausage mixture and serve immediately with fresh parmigiano-reggiano passed at the table.   

 

 

 

 

 

 

 

Chicken Breasts with Artichoke-Olive Sauce

This chicken recipe is possibly one of my best chicken recipes I have ever had. It’s so easy to make but so delicious because of all the wonderful Mediterranean ingredients that help transform ordinary chicken breasts into something worthy of serving to a crowd.  The chicken is coated in a light olive oil sauce that has been infused with garlic, lemon juice, and oregano which pairs perfectly with the salty kalamata olives, creamy feta, and artichokes.

I served this with a side of tomatoes, cucumbers and dill mixed with a little olive oil and white wine vinegar and also with a side of a mixture of white and wild rice. Rice, especially a wild rice mixture, is perfect with this chicken dish. But, I think you could also slice the chicken and top it over a mixed green salad and pour the toppings and dressing over top of the chicken and lettuce to make a delicious salad.  Or, you could even sauté up some tilapia in a pan and pour the dressing and olive, artichoke, and feta toppings on top of the fish.  The possibilities are endless!

From: Foodandwine.com

Time: 30 Minutes

Servings: 3-4

Ingredients:

• 1/4 cup plus 1 TBS extra virgin olive oil
• 2 TBS fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 large garlic clove, minced
• 1 TBS fresh oregano, finely chopped, dry oregano can be used as a substitute
• One 10-ounce box frozen artichoke hearts, thawed then cut into halves
• 1/3 cup pitted kalamata olives, halved
• 1/2 cup coarsely crumbled feta cheese, preferably feta in water
• Salt and pepper
• 1.5 lb skinless, boneless chicken breasts, cut into halves, trimmed of fat and pounded to about 1 inch thickness if necessary

Directions:

Preheat the oven to 400 degrees.  In a bowl, whisk 1/4 cup of the olive oil, lemon juice, zest, garlic and oregano.  Fold in the artichokes, olives, and feta; season with salt and pepper.

Season the chicken with salt and pepper.  In an oven proof skillet, heat the remaining 1 TBS of oil.  Add the chicken and cook over moderately high heat for 3 minutes, turn and transfer skillet to the oven.  Roast the chicken for 10 minutes, until white throughout.  Transfer the chicken to a platter and spoon the sauce on top.  Serve immediately.

Linguine with Shrimp, Arugula, and Lemon Oil

The other night I was hungry for shrimp scampi but I knew I couldn’t justify making pasta that used a stick of butter for the sauce.  So, I came across this wonderful Giada recipe on food network.com and decided to give it a try.  I bought fresh pasta from Whole Foods because the recipe called for very few ingredients, and I knew that buying  fresh pasta–along with excellent wild caught shrimp–would be imperative to the recipe.  Instead of butter, the pasta is coated in a wonderful light and bright lemon zest infused olive oil.  The peppery arugula adds a nice crunchy texture and the white wine provides a nice depth to the pasta.  Give this light shrimp and pasta recipe a try the next time you’re craving shrimp scampi! On the side, serve with a plate of fresh sliced tomatoes topped with fresh basil, creamy goat cheese and olive oil or a nice bowl of fruit like melon or peaches.  

Adapted from: Foodnetwork.com

Time: 40 Minutes

Servings: 3-4

Ingredients:

• 3/4 lb of linguine, preferably fresh
• 1/3 cup, plus 1 TBS olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup white wine
• 3/4 lb wild-caught shrimp, peeled and deveined
• Juice of half a lemon
• Zest of half a lemon
• 1/2 teaspoon red pepper flakes
• Salt and pepper
• One or two large handfuls of fresh arugula, roughly chopped
• Fresh parmigiano-reggiano cheese, to be passed at the table

Directions:

For the lemon oil:

Combine 1/3 cup good olive oil with the zest of half a lemon in a small bowl.  Set aside.

For the pasta:

Bring a large pot of salted water to a boil over high heat.  Meanwhile, in a large heavy skillet, warm 1 TBS olive oil over medium/low heat.  Add garlic and shallot and sauté for about 1 minute, lower heat if browning too quickly.  Add the wine and cook another 1-2 minutes until mostly reduced.  Raise the heat to medium/high and add shrimp in a single layer to the pan and cook about 2 minutes, until starting to curl.  Flip shrimp and continue cooking another 1-2 minutes until pink, lower heat if necessary.

When the shrimp are almost cooked through, add the fresh pasta and cook 2-3 minutes.  Drain and add to the shrimp.  Add the red pepper, salt, pepper, lemon juice.  Toss to combine.  Stir in the arugula and drizzle the infused lemon zest olive oil over pasta.  Stir gently to combine and serve immediately with freshly grated parmesan on top.