Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Recently in Weeknight Dinners Category

Albacore Tuna with Eggplant, Peppers, and Tomatoes

albacore-eggplant-pepper.JPGEggplant and peppers are abundant at the end of summer, and I indulge in them frequently before they are replaced by winter squash, pumpkins, and sweet potatoes. I can’t resist experimenting with slender lavender eggplants, bulbous white ones, and magenta striped Italian versions. And it’s fun to compare the long red lipstick peppers, green smoky poblanos, and meaty pimientos. I often include peppers and eggplant in the same dish because the creamy richness of roasted eggplant balances the tangy sharp flavor or browned peppers.
 
I recently braised eggplants and sweet peppers in a tomato and white wine sauce, seasoned with capers and olives. I made a big batch of this colorful dish so I would have plenty of leftovers for a second meal. Chunks of albacore tuna simmered in the sauce turned it into a piquant fish stew to spoon over quinoa on the first night. The extras became a hearty pasta dish a few days later.

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Arctic Char with Kumquat Gremolata
Roasted Fennel and Potatoes

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Arctic char is among my favorite fish; I love its delicate, sweet flavor and pink colored flesh that flakes ever so delicately. I love how easy it is to cook; I prepare it all year- on the grill in the summer, roasted or sautéed when it is too cold to barbecue. I love its versatility - acidic ingredients brighten its flavor, earthy mushrooms compliment its salmon like taste. Last night I roasted char, and garnished it with a simple kumquat gremolata (chopped kumquats, shallot, and Italian parsley). I cooked potato and fennel wedges alongside, so the entire meal was made at one time.

Steve and I enjoy fish, and we usually eat it a couple of times a week. But choosing seafood can be confusing- which fish are environmentally correct, and which of those are low in mercury? It is easy to settle on wild salmon as the one safe fish, but I like to venture further out. My friends are always asking for help choosing and cooking seafood and I intend to help them and lure you with recipes for a variety of delicious, risk-free fish. 

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Roasted Fennel and Potatoes
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Biking in the Dordogne
Wild Mushroom Omelets

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Steve and I recently returned from a biking trip in the Dordogne region of France. We pedaled through the beautiful countryside which was adorned with newly opened red poppies and 

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Wild Mushroom Omelets
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Chicken, Peach, Feta, and Spinach Salad

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Last night I made this no-cook salad, perfect for a hot evening. I used leftover chicken from the previous night and peaches from our peach picking adventure.

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Cooking Class

MushroomManchegoQuesadilla_2.JPGOn Tuesday, June 7 at 6:30-9:30 PM I will be teaching a cooking class at Let’s Get Cookin’ in Westlake Village where I will demonstrate 5 dishes from my book, Weeknight Fresh and Fast. I plan to offer lots of tips for putting together fresh, tasty, and healthful meals after a busy day at work. 

During the many years I was the food editor for Bon Appetit magazine, I worked long hours, but wanted to eat well at home. I developed tactics for cooking quick and fresh food, inspired by my weekly visits to farmers’ markets. My book is filled with entrees featuring lots of veggies, and most make a complete meal. 

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Cooking with Rebecca
Poached Eggs with Lentil Ragout

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I took my young friend Rebecca to Huckleberry Café in Santa Monica for brunch, and we couldn’t resist 2 items on the menu: the poached eggs smothered in a savory lentil and chard ragout, and fried eggs sitting atop quinoa tossed with market vegetables. Not wanting to waste a drop of the lentil stew, we spooned the last bits over the remaining quinoa, and the mixture was a winner. Rebecca, who is attending culinary school, was curious about what gave the lentil ragout its rich flavors, and we decided to try to recreate the recipe together.

I am a big fan of both quinoa and legumes as satisfying, gluten-free staples. Because of their complex tastes, intriguing textures, and superior nutritional values they make unexpected but excellent accompaniments to eggs. Quinoa creates a toothsome base for fried or poached eggs, and poached eggs nestled in legume stews have become a favorite Sunday breakfast. 

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Poached Eggs with Lentil Ragout
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Creamy Microwave Polenta

microwave.polentaJPGI was fascinated by polenta when I first tasted it at a rustic cabin restaurant in the Italian Alps. I ate forkful after forkful of the molten layering of cornmeal, mountain cheese, local sausage, and tomato sauce, trying to figure out how it was made. Soon after, polenta made its way into restaurants in the US, and during my long tenure as food editor at Bon Appetit magazine, I got to sample polenta in many different recipes. 

But, I didn’t fully appreciate the versatility of polenta until I began experimenting with my newly imposed gluten-free diet. It was then that I realized polenta makes a great replacement for many wheat-based staples- bread, pasta, croutons, crostini, and even pizza crust. This discovery added new satisfaction to my meals.

The recipe here is my quick twist on traditional polenta, which can take up to 45 minutes of almost constant stirring to prepare. I was determined to find a way to make polenta effortlessly so I could enjoy it frequently. I played around until I came up with this creamy, microwave version. The key is using medium-grind cornmeal, rather than coarser ground polenta, which requires more than three times as long to cook.

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Creamy Polenta with Kale and Fried Eggs

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This quick and easy gluten-free breakfast recipe is also satisfying for dinner. I like to make it at the end of a busy day when I don’t have time to shop or plan and don’t have much energy left for cooking. The polenta cooks to steaming creaminess in the microwave while I melt a heap of greens until almost tender and then fry eggs in the same skillet until crispy on the edges. For a burst of freshness, serve it with a zesty salsa fresca—herbs and shallot mixed with olive oil.

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Fish with Moroccan Spices and Yogurt Dill Sauce

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The exciting Middle Eastern flavors I’ve been learning about in Yotam Ottolenghi’s newest book, Plenty More, and Persiana, by Sabrina Ghayour, are frequently working their way into our dinners. A great example is this easy-to-prepare fish recipe I created after reading the books. It’s seasoned with a few familiar spices that taste exotic when combined, and a creamy Greek yogurt, olive oil, and dill sauce adds luxuriousness.

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Gluten-Free Comfort Dinner
Scallops in Tomato-Olive-Thyme Sauce

 

scallops.in.tomato.sauce.JPGHere is an easy, gluten-free dinner for this busy season: seafood simmered in a spicy tomato sauce and then spooned over quick, creamy polenta. Although we appreciated it on a busy weeknight, it is festive enough for the night you decorate your tree or an impromptu holiday gathering. 
 
The seafood and the polenta are endlessly variable and indispensable dishes I return to over and over again. I gave you the recipe for my microwave polenta a few days ago. Today I’m offering the seafood formula. The last time I made this satisfying meal, tender bay scallops were on sale, and the vibrant sauce enhanced their sweetness. However, I have made the same recipe with chunks of Alaskan halibut, wild shrimp from the Gulf of Mexico, shiny black mussels, large sea scallops, and briny calamari. 
 
I find that almost anything is made even better with a big handful of fresh herbs. Thyme, rosemary, and sage grow in my garden year around, and any one of them is great here. When I use rosemary or sage, which are woodier than the other herbs, I add them earlier than the thyme and let them sauté with the onion. I also love this with marjoram, Italian parsley, or cilantro- any of these get added at the same juncture in the recipe as the thyme. The real point is to use what you have on hand, either in the fridge or growing. No need to buy an herb just for this dish.  

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Scallops in Tomato-Olive-Thyme Sauce
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Gluten-Free Pasta
Pasta Carbonara with Asparagus and Peas

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I was not going to give up pasta when I had to stop eating wheat, so I went on a search for a tasty, firm, nutritious, gluten-free product. Most gluten-free pastas are made from rice. The texture and flavor of rice-based noodles are great in Asian cooking, but they don’t work for me in Italian food—they don’t have enough body, easily overcook to a limp mess, and the flavor is wrong. In addition, it is now suggested we cut back on rice consumption, because of high arsenic levels in some rice products.

Ancient Harvest Quinoa Pasta and Schar Gluten-Free Pasta are two happy discoveries. They are both a semolina-like yellow from the corn in their formula, taste pleasantly nutty, and are resilient in texture if not overcooked. Ancient Harvest is organic and adds quinoa for rich flavor, high quality protein, iron, and B vitamins. Schar incorporates pea protein and rice flour for a more complex taste  and extra protein.
 
Pasta Update: Since writing this post in 2013, I have discovered 2 new pastas. Barilla has developed excellent gluten-free pastas, made from corn flour and rice flour. They come the closest to traditional pasta in both flavor and texture. I am also a fan of Power Pasta, fashioned from red lentils. Although not as similar to wheat pasta as Barilla, this pasta is wonderfully satisfying because it is a whole food packed with protein, vitamins and minerals. Read more about it here, where you will also find another recipe featuring asparagus.
 
I love pasta carbonara almost as much as the New Yorker writer and food enthusiast Calvin Trillin does. While I don’t follow his suggestion to serve it for Thanksgiving dinner, I make it frequently, and in many guises. Inspired by the fresh asparagus and peas appearing now in farmers’ markets and grocery stores, I prepared the recipe here for lunch this past weekend. To compliment the spring vegetables, I added lemon zest and fresh basil to the egg, pancetta, and Parmesan cheese sauce.

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Pasta Carbonara with Asparagus and Peas
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Gluten-Free Sauces
Endive with Buratta and Pistachio Salsa Verde

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My new book, Weeknight Gluten Free, is filled with recipes for luscious, naturally gluten-free sauces. One of my favorites is a vibrant pistachio and basil salsa verde. Salsa verde is an uncooked, fragrant mixture of olive oil and fresh herbs that takes only a few minutes to prepare. There are Italian, French, Spanish, Argentinian, and German versions. I use a full flavored extra-virgin olive oil, a little minced shallot, and lots of aromatic herbs as the base for many variations. 

For the recipe in the book, I add a big handful of toasted pistachios and spoon the sauce over creamy buratta cheese and asparagus stalks. The idea for this dish came from my birthday dinner last year at Farmshop, a rustic yet sophisticated restaurant in Santa Monica that serves perfectly cooked, creative, farmers’ market inspired food.
 
The sauce is way too yummy to use only in this specific pairing. Like all the sauces in the book, this one can be served on lots of different items. We have enjoyed it over grilled Alaskan salmon, roasted arctic char, and sautéed chicken breasts. Carie at Wheatfree Mom tweeted that she served it over ricotta cheese, and I am eager to try this as an appetizer with crackers.

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Endive with Buratta and Pistachio Salsa Verde
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Green Beans and Peppers with Lemon and Olives Chicken Cutlets with Chermoula

Chicken-Chermoula.jpgMy friend Karen joined me for her first visit to the 4-month-old farmers’ market in Topanga Canyon on Friday. I introduced her to the growers, and encouraged her to select produce for the week by loading up my shopping cart with multihued bell peppers, shiny red lipstick peppers, broccoli rabe, shelled tender lima beans, tiny fingerling potatoes, huge Macarthur avocados, lemons and limes, dark purple cherry tomatoes, a salad mix loaded with baby herbs, and end of the summer peaches.

As we walked to our cars, Karen commented that I had bought a lot of vegetables for just two people. I did, and always do. I am so tempted by the just picked produce, I add more and more to my cart, as ideas for how to prepare my finds dance in my head, and our meals are more interesting, and healthier to boot.

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Grilled Wild Alaskan Salmon with Sauteed Cherry Tomatoes

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Wild salmon is one of my favorite foods. I am not speaking about frozen or farmed salmon; I love the fresh, wild fish from Alaska. This fish emerges from its days in the cold, pristine waters pure in flavor and resilient in texture. Remarkably tasty, wild salmon doesn’t need much help from the cook; I sprinkle it with lemon zest and fragrant fennel and mustard seeds, and then grill it. Add a topping of quickly sautéed farmers’ market cherry tomatoes, and a sublime meal is ready in minutes.    
On a visit to Juneau last spring, to learn more about Alaskan seafood, I discovered that grilling with alder wood adds the fragrance of the Alaskan woods to the fish, and perfumes the air as well. That is how salmon was cooked at the Taku Glacier Lodge, a log cabin restaurant set at the edge of the wilderness, with a view of the Taku Inlet and Taku Glacier, a spectacular 45 minute helicopter flight from Juneau. When I got back to Los Angeles, I searched for alder wood chips and found them at Barbeques Galore.

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Market Inspirations
Beet, Feta, and Walnut Salad

beet-feta-walnut-salad.jpgHeirloom beets are showing up in spectacular colors at the farmers’ markets- golden, red, deep purple, and candy cane stripe. Beets with firm, glossy leaves offer a bonus: delicious cooking greens.

Roasting the beet roots intensifies their earthy flavors. Cut off the tops and save them in a plastic bag to cook later. Cut the root tips off too. Then wrap the beets tightly in foil and bake in a hot oven (400°F, or at whatever temperature you are cooking something else) until tender when pierced with a small sharp knife. After the beets cool slightly, the skin will pull off easily. The cooked beets can be stored in the fridge for later use. 

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Beet, Feta, and Walnut Salad
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Market Inspirations
Endive Orzo Risotto

endivebouquet.jpgI received this whimsical bouquet of red and green endive on Valentine’s Day, each head of endive still attached to its big root. The bouquet came from California Vegetable Specialties, the only US grower of endive. A whole case of endive followed the Valentine, and there was nothing to do but prepare endive for lunch and dinner all week.

As I became engrossed in experimenting with endive, I decided it was time to learn about how it is produced. Endive is the second growth on chicory roots. The chicory seed is sown in fields, and leafy greens follow. Once the greens are mature, they are harvested and used as high quality cattle feed. The precious roots are dug up, cleaned, and put in cold storage for a period of dormancy. Finally, the roots are moved to dark, cool, humid rooms, where they are forced to grow new leaves. The operation is very high tech, and local for those of us who live in California. Very little pesticides are used, and organically grown endive is available at Whole Foods and other specialty food stores. 
 
I have always enjoyed endive’s sweet-peppery flavor and delicate crunch in salads, particularly when dressed with a sprightly Dijon mustard and Sherry wine vinegar vinaigrette and sprinkled with chopped walnuts.  But I wanted to try other preparations too. I discovered endive makes a great stand in for iceberg lettuce or cabbage in tacos. I shredded a couple of heads of endive and tossed them with fresh lime juice and a minced Serrano chile; then heaped the mixture in warmed corn tortillas filled with sliced grilled chicken and avocado.

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Endive Orzo Risotto
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Market Inspirations
Sauteed Radicchio

radicchio.jpgRadicchio is at its finest in the cooler months. A member of the chicory family, radicchio is loved for its bright magenta color, crisp texture, and spicy-bitter flavor. I can’t resist buying a head when beauties like this are displayed at Maggie’s Farm and other stands at farmers’ markets throughout Los Angeles. I like to choose a firm one with intense color, and no signs of darkening.

The radicchio has been so good this winter I have been serving it frequently. Most often used as a colorful addition to salads, it mellows slightly when cooked, and develops a pleasing tender but chewy texture. When I only have a few minutes to make dinner, I cut a head into 1½-inch thick wedges, brush them with olive oil, sprinkle with salt and pepper, and roast on a baking sheet in a 450°F until tender, turning over after 10 minutes, for about 20 minutes total. This is a great accompaniment to fish, poultry or meat. On a recent cold night I added sliced radicchio to a white bean soup flavored with pancetta and sage, and let it simmer until it wilted- a satisfying meal that warmed up the evening.

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Sauteed Radicchio
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Mashed Potato and Fish Cakes

potato-fish-cakes.JPGComforting mashed potatoes are accented with tender fish, formed into rounds, and then sautéed until golden and crispy on the outside, creamy on the inside. I understand why fish cakes are a favorite way to use leftover cod in Nova Scotia. I was introduced to these marvelous treats on a trip to Halifax Canada earlier this fall, and ever since have been recreating them at home the evening after fish dinners.

I made them this week with salmon, but almost any fish would be good. To enhance the basic formula, I added a few spoonfuls of leftover basil and mint salsa verde and a few gratings of lemon peel. Dipped in panko (Japanese breadcrumbs), and then cooked in just a little olive oil until a crunchy crust forms, these are most agreeable.

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Mexican Flatbreads (naturally gluten free)

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I’ve been obsessed with these Mexican flatbreads since learning to make them. Corn tortillas are cooked on a griddle until the bottoms are crisp and the cheese melts, flavored with a fragrant pesto, and topped with vibrant vegetables. They are fun to assemble, take only minutes to cook, and are addictive. I first served them, cut into wedges, as an appetizer at a birthday party for one of my gal pals. Since then, Steve and I have enjoyed this friendly finger food for lunch on a hot weekend afternoon, and I’ve whipped them up for quick snacks.

Continue reading Mexican Flatbreads (naturally gluten free).

My New Book
Chicken with Squash, Turnips, and Shiitakes

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I’m happy to announce that my new cookbook, Weeknight Fresh and Fast, is now available. It can be found exclusively at Williams-Sonoma stores this month and February, and then in March it will also be in bookstores. It can be preordered on Amazon and Barnes and Noble, for March shipment.

The recipes are inspired by my weekly trips to farmers' markets, and reflect the way I cook at home: lots of fresh veggies, small amounts of olive oil, vivid flavor. Many of the recipes are for complete meals, or I offer suggestions for quick ways to round out the plate. I had great fun creating the food for the book, and we ate well during the months I worked on it.
 
As a preview, here is a recipe for a robust chicken braise. It makes a perfect dinner during the cold snap we are experiencing. I created the dish last winter, with produce I found at the Topanga farmers’ market. Of course, the squash and turnips are also available at every grocery store. I spooned the lusty chicken and vegetables over rice, and then enjoyed the leftovers on another night with crusty bread, to soak up the richly flavored juices.

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Chicken with Squash, Turnips, and Shiitakes
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Olive Oil Brownies (Gluten Free) For Valentines

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Why, you might ask, is there an olive sprig in this photo? Extra-virgin olive oil is the first of two unique ingredients in these intense, dark chocolate brownies. Not something normally associated with desserts, but the oil’s depth of flavor accentuates the chocolate, and the results are less cloying than treats made with butter. These brownies are worthy of serving to a Valentine (and the preparation is easy).

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Pasta with Asparagus, Chard, and Pine Nuts
Power Pasta

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Here’s a simple and easy-to-put-together dish that gets its great taste from fresh vegetables and basil, snappy extra-virgin olive oil, and truly delectable pasta. Barilla is one of my favorite gluten-free pastas, but I recently discovered Power Pasta at a gluten-free festival in Austin, and I developed this recipe to show it off. 

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Power Pasta
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Pasta with Roasted Tomatoes and Mini Peppers

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I created this lusty dish last week when my stepson, Ethan Peck, squeezed in a dinner with us before heading to Milan. He stars in a 2 minute video for the luxury fashion company Ferragamo, and he was invited to make an appearance at Italian fashion week. Having little warning about his visit with us, I looked in my fridge and cupboards for inspiration, and this recipe was born. 

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Peach Picking at Mas Masumoto's Farm- Fresh Peach Chutney

peachpicking.JPGLast weekend I went peach picking near Fresno, and returned home with cases of fragrant Elbertas. These beauties taste like summer, the way peaches are meant to taste- sweet, floral, juicy. These are heirloom peaches, with an authentic old fashioned flavor.
 
Mas Masumoto, peach farmer and author of several books including the award winning Epitaph for a Peach, dreamt up a peach tree adoption program to share his fine crop with heirloom buffs. Folks who demonstrate their intent to treat his exquisite fruit with deference assume financial responsibility for the trees early in the year, Mas tends the orchard- strictly organically and with love, participants get to harvest the peaches when they are ripe.

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Potatoes with Yogurt, Peas, and Basil

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This delightfully creamy but not too rich potato recipe has been a favorite since I first made it early this summer. Dutch Yellow Potatoes are steamed with peas, and then tossed with a yogurt, olive oil, and basil sauce. Chunks of briny feta cheese and toasted pine nuts top it off. Served warm, this is satisfying as a meatless main course; it’s also a great side dish at meals featuring grilled salmon, burgers, or chicken, and ideal for Labor Day gatherings.

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Quinoa: Super Delicious, Super Easy, Super Six
Braised Chicken with Red Bell Peppers and Lemon

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Quinoa started appearing in the Bon Appetit test kitchen during my last year or two at the magazine. I could see it was gaining in popularity, but I just didn’t like it much. I preferred orzo, couscous, and bulgur wheat. That was before my childhood celiac disease resurfaced and I had to give up all wheat products.
 
I decided to try quinoa again as I started focusing on satisfying, naturally gluten-free foods for my new diet. At first I was happy depending on potatoes, polenta, and brown Jasmine and basmati rice as staples, but I wanted more variety. I am happy I chose to play around with quinoa. Not only is it super nutritious, I found an easy technique to make it super delicious too, and it is a featured ingredient in my new book, Weeknight Gluten Free.

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Braised Chicken with Red Bell Peppers and Lemon
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Salmon with Salsa Verde and Lima Bean Puree

salmon-limapuree.JPGTender, fresh lima beans are available right now at the McGrath Family Farms stand at several farmers’ markets. Because the beans are already removed from their pods, it takes only a few minutes to get them ready to use, and I am having fun fooling around with them. I have braised them with peppers, zucchini, and green beans; tossed them with spaghetti and fresh pesto; created a fresh succotash; and fashioned a hearty soup with the limas, fingerling potatoes, winter squash, and greens.

I discovered that the fresh limas develop a rich, earthy flavor and silky texture when simmered with sautéed shallot or onion and a few herbs until tender, and then left to cool in the salted liquid for at least 20 minutes. The first time I prepared the fresh limas, the process felt a little awkward, because I am accustomed to simply boiling frozen limas in water for about 15 minutes. Now I cook the limas when I get them home from the market, and store them in the refrigerator to use over the next few days.

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Seafood Watch
Cod Chowder with Kale and Yukon Gold Potatoes

codchowder.JPGCool weather and rain in the forecast make this a perfect week to cook a pot of warming seafood chowder. This recipe, with its creamy broth, delicate cod, smoky bacon, and fresh kale, has rich flavors and is simple to make. I developed it for the Monterey Bay Aquarium’s Seafood Watch website, to entice people to try Pacific Cod, a sustainable fish that is terrific in chowder and tacos, and is not expensive. Atlantic cod is greatly overfished, so Pacific cod is a tasty alternative.

Recently we invited friends for a Spring Equinox dinner. The idea was to go for a full moon hike, and then return to our house for a meal, however It rained that evening. The hike was off, but dinner was not. It was cold and windy, and the chowder was the perfect antidote. 

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Cod Chowder with Kale and Yukon Gold Potatoes
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Shrimp Saute with Orzo and Broccoli Rabe

shrimp-orzo-broccolirabe.JPGWhen I was growing up, my mother served shrimp for special occasions. They were delightfully sweet and briny, resilient yet fabulously succulent. But years ago, these little sea creatures changed, the flavor disappeared, the texture became mushy, and they were available everywhere, including at inexpensive eateries. Except for giant Pacific and Canadian spot prawns presented at the best restaurants, shrimp were no longer special.

I had read and heard arguments against eating inexpensive shrimp- environmentally unsound farming and fishing methods are employed to produce this low cost product. It wasn’t until a visit to a fish farm in Southeast Asia that I truly grasped the situation. One look at fish swimming listlessly in fetid brown water, and I understood why I had stopped liking shrimp, and recognized the toll on the ecosystem.

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Soup for a Stormy Night
Kale, Mushroom, and Sausage Soup

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There is a big storm due in Los Angeles tonight, and I have the perfect recipe to keep you warm; it worked for us during the last downpour. This soup is so thick and comforting, you could call it a stew or even pasta fagioli

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Kale, Mushroom, and Sausage Soup
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Spaghetti Carbonara with Greens

Spaghetti-Carbonara-with-Kale.jpgI took the summer off from blogging to move. Steve and I had felt cramped in a small house along with 3 cats, my growing collection of kitchen props, and the expanding photo equipment we need for this blog and our work with the Monterey Bay Aquarium. With falling real estate prices, we could now afford a house with separate offices for each of us, space for the large oval dining table we inherited from Steve’s mom, and a nice big kitchen. 

It was hot last Thursday, and I was tired after spending the day setting up my office and didn’t feel very creative. Hence, I fell back on an old favorite recipe for dinner: Spaghetti Carbonara with Greens. It is such a favorite; I put it in my book, Weeknight Fresh and Fast.
 
I love this dish because the egg and Parmesan cheese sauce is creamy and soothing. Also, it takes only minutes to prepare. But perhaps the main reason I make it over and over is that it never requires a trip to the market; it uses ingredients I always have on hand- farm fresh eggs, pasta, and cheese.

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Stir-Fried Tofu with Shiitake Mushrooms, and Broccoli Rabe or Chinese Broccoli

tofu-chinesebroccoli.JPGI am on a quest to serve healthy greens more frequently, and last week I was tempted by Chinese broccoli. Steve does not like the bitter flavor of most greens, and when he sees sliced chard or kale on the cutting board, he always asks why I would want to ruin dinner with something so unpleasant. However, broccoli rabe and its close relative Chinese broccoli are sweeter than most greens, and if I sneak them into soups, stews, and pasta dishes, Steve enjoys the meal.

This photo shows me creating the dish that convinced Steve greens can be tasty. It is a broccoli rabe and tofu stir-fry that is in my upcoming cookbook, Weeknight Fresh and Fast. Delicate broccoli rabe and creamy tofu are jazzed up with assertive Asian chile sauce and fragrant ginger, and then spooned over steaming, delicately scented brown jasmine rice.

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Two Bean and Sausage Chili
Cooking from the Cupboard

2.bean.chili.jpgHere’s an easy, robust, and even healthful gluten-free chili to make any evening you’re tight on time. I came up with it right after we returned from a few days of glorious, but very cold, hiking in Yosemite. I was busy catching up after our trip, and didn’t have time to get to a grocery store, so I trolled my cupboard and refrigerator to make dinner.

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Cooking from the Cupboard
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Valentine Dinner
Roasted Salmon with Thyme Vinaigrette

RoastSalmon.jpgI like to prepare Valentine’s Day dinner at home, far away from overcrowded restaurants. Because the meal is my celebration too, I want it to be easy, leaving me time to focus on my sweetie.  This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year. I liked the dish so much; I included it in my new book, Weeknight Fresh and Fast. The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one. Add smashed Yukon gold potatoes (more about those in a minute), and the main course is complete.

 
On Sunday, I will pick up fresh (or thawed frozen) wild Alaskan king salmon at Santa Monica Seafood, Gelson’s or Whole Foods markets. Alaskan salmon has a subtle flavor, underscored by a wonderful richness. In addition to being a favorite of mine, it is raised and fished using sustainable practices, and is healthful too- a win, win, win. I will make the vinaigrette for the fish and salad when I get home from shopping.
 
To start off the meal, I plan on sautéing sliced fresh Chanterelle mushrooms with shallots and a little of the thyme already on hand for the fish. I will mound the mixture on toasted pain rustic, and serve it with flutes of sparkling rosé, so we can nibble and chat while I finish the cooking.  An even easier starter- a luscious soft cheese with crisp crackers.

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Roasted Salmon with Thyme Vinaigrette
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Weeknight Gluten Free Launches Today
Sauteed Scallops with Orange-Avocado Salsa

 

gluten-free.cover.jpgToday is an exciting day for me. My new book Weeknight Gluten Free is finally available at Williams-Sonoma stores. When my childhood celiac disease resurfaced, I was determined to eat as well as I always had. I continued to focus on healthful, fresh, farmers’ market inspired food as I learned to cook without wheat, barley, and rye. This book features my favorite recipes developed during a year of glorious experimenting in my kitchen, and I'm so happy to be able to share them with you.
 
Rather than offering disappointing versions of dishes that require wheat, I focus on food that is naturally gluten free. I didn’t get depressed about giving up crusty bread and semolina pasta, but instead came to truly appreciate the beauty of polenta, quinoa, and corn tortillas. The book highlights creative uses for gluten-free staples such as quinoa pilafs, creamy weeknight polenta, herbed egg crepes, socca (savory chickpea pancakes), legumes, potatoes, and sweet potatoes. I also created a crusty skillet cornbread that takes only minutes to prepare and competes with artisan breads for satisfaction.
 
You’ll find recipes for food to eat every night of the week, including meatless entrees, sustainable seafood, poultry, and meat. There are dishes like braised Moroccan flavored chickpeas and carrots with yogurt topping; crisp socca with burrata, greens, and olive dressing; polenta topped with fried eggs, kale, and blistered tomatoes; fish tacos with broccoli slaw and lime crema; turkey cutlets with green olives and lemon on quinoa; and quick Vietnamese beef and noodle soup.

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Sauteed Scallops with Orange-Avocado Salsa
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White Bean, Butternut Squash, and Kale Soup

 

white.bean,kale.soup.JPGAfter cooking a feast for Thanksgiving, I couldn’t believe I needed to shop for food on Monday, but we were running out of a few staples. As I went through the store, gathering soy milk, yogurt, and Bob’s Red Mill Gluten-Free Mighty Hot Cereal, I found myself drawn to the produce section, and I added a couple of bright red bell peppers, a sweet butternut squash, and some curly black kale to my cart before heading home.
 
I was craving vegetables, and relief from the rich holiday fare. As soon as I unloaded the groceries, I poured a little olive oil into a large pot and set it over medium heat, cut a big onion and one of the bell peppers into ½-inch cubes (faster than finely chopping), and got a cauldron of fragrant soup started. 

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Kristine Kidd
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