Dessert: Triple Chocolate Brownies

I got this recipe from my mom, who says she got it from Cooks Illustrated (the recipe appears to be here; I can't read it because I'm not a subscriber).  It's my current favorite brownie recipe, and I've made it many times already!  I thought it seemed a bit complicated when I first read it, but once I actually tried it, I found it was quick and simple in practice.

Chewy Fudgy Triple Chocolate Brownies

5 ounces semi-sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3 tablespoons cocoa powder
8 tablespoons unsalted butter, cut into quarters
3 large eggs
1 1/4 cups sugar
1 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.  Spray an 8-inch square baking pan with non-stick vegetable spray.  Fold two 12-inch pieces of foil lengthwise so they measure 7 inches wide.  Fit one sheet in bottom of greased pan, pushing it into corners and up the sides of the pan; overhang with help in removal of baked brownies.  Fit second sheet in pan in the same manner, perpendicular to the first.  Spray foil with non-stick cooking spray.

In a medium heat-proof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally, until mixture is smooth.  Whisk in cocoa until smooth.  Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds.  Whisk warm chocolate mixture into egg mixture; then stir in flour with a wooden spoon until just combined.  Pour mixture into prepared pan, spread into corners, and level surface with a rubber spatula.

Bake until slightly puffed and toothpick inserted into center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.  Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.  Cut into one-inch squares (do not cut until ready to serve).

I never really saw the point of all the tin-foil, so after obediently doing it that way a few times, I have since done without the foil, simply spraying the dish, and have been happier without the foil.

I have also toyed around with using whole-wheat flour, whether half all-purpose and half regular whole-wheat, or, most recently, replacing all of the all-purpose flour with whole-wheat pastry flour.  I thought both worked out fine.

I have debated trying to replace some (not all) of the butter with a healthier substitute, whether applesauce or just a different kind of oil, but I'm not sure it would work out and haven't had the courage to try. (Don't want to waste all that delicious chocolatey goodness!)  If you have any suggestions or advice, I'd love to hear it.

Lunch: Tuna Salad!

Disclaimer: I'm quite aware that this, and many of the cooking/eating revelations I have had and will have, are probably new to no one but me.   That said, they are still new to me, and that's partly what this place is for.

It took many many years, but I recently realized I was bored with my usual way of making tuna salad.  It's been the same ever since, well, long enough ago that I can't remember the first time I made my own tuna salad, but I've always made it the same way: canned tuna, boiled egg (chopped), dill pickle (chopped), some mayonnaise & mustard, maybe a wee bit of salt & pepper.

Recently I came across mention somewhere of using dill itself in a tuna salad, or even salmon salad (which is a totally new concept to me, but we'll come to that another time), and I tried it, and liked it.  Then I realized I could undoubtedly change several other things about how I made my standard tuna salad, and more than likely ought to do so.

I searched for some tuna salad recipes online for ideas.  I wasn't looking for something on top of greens & other things making a standard salad, really, so I didn't pay as much attention to those types of recipes.

With those ideas in mind, I looked in my fridge today, and threw together a very yummy (probably because it was new to me, but still!) tuna salad for my lunch:

small (3 oz) can chunk light tuna in "water"*
1/2 stick celery, chopped very small
part of a green onion, chopped very small
1 leaf from a bunch of mustard greens, chopped
1 boiled egg, chopped
dried dill and dried cilantro
just enough mayonnaise

It was really tasty with some crackers.  If you have any other suggestions for variations on my tuna salad, please share them!



(*the label reads "in water", but the ingredients actually read "vegetable broth")

ipl2: Organic Food

In The News: Organic Food

May 11, 2011 — theipl2blog E. coli outbreaks, salmonella scares, contaminated food recalls. It seems like food safety is frequently in the news. You may be one of the many people who are looking at organic food options as a way to improve the quality and safety of the food you and your family eat. But what does the term “organic” really mean? How is it different than “natural?” Is organic food really healthier? Here are some sites to help you sort through these questions and to help you if you decide to make the switch to organic.
New resources that will be added to the ipl2 are noted NEW! All other resources are already listed in the ipl2 collection.

The Organic Center (find it on the ipl2)
http://www.organic-center.org/
This advocacy site for organic farming features articles and reports on subjects such as pesticides in foods, nutritional quality, antioxidants, and food safety. Also find links to related sites. From an organization whose mission is “to generate credible, peer reviewed scientific information and communicate the verifiable benefits of organic farming and products to society.” From The Organic Center.

NEW!  The Mayo Clinic – Organic foods: Are they safer? More nutritious?
http://www.mayoclinic.com/health/organic-food/nu00255
The famed Mayo Clinic provides numerous articles on nutrition and healthy eating. Articles include, “Learn the difference between organic foods and their traditionally grown counterparts. Decide which is best for you considering nutrition, quality, taste, cost and other factors.” From the Mayo Clinic.

NEW! Organic Trade Association: Organic Facts
http://www.ota.com/organic.html
Provides a comprehensive listing of organic facts including a definition of organic, information on genetic engineering and the use of antibiotics in agriculture. The Organic Trade Association promotes organic products, advocates for organic standards and supports scientific research into the environmental and nutritional impacts of organic products.

If you decide going organic is the way for you, these sites will help you find recipes, choose products and even grow your own organic vegetables.

Organic Authority.com – Organic Food, Organic Living (find it on the ipl2 : Resources by Subject — Food — Recipes & Cookbooks)
http://www.organicauthority.com/
Provides information on organic food and organic living, including recipes, articles, health and beauty tips, and news.

Organic Gardening (find it on the ipl2 : Resources by Subject — Magazines — Entertainment and Leisure — Home and Garden)
http://www.organicgardening.com/
In its print form, Organic Gardening has long been a trusted resource for both new and experienced organic gardeners. This companion website offers organic gardening tips and solutions, monthly advice, national events listing, links to other organic commercial sites and organizations, book recommendations, and subscription information for the print magazine.

Vegetable Gardening in Containers (find it on the ipl2)
http://aggie-horticulture.tamu.edu/publications/guides/e-545_vegetable_gardening_containers.pdf
This illustrated article provides ideas for growing vegetables in containers such as pots and planter boxes. Discusses crop selection, growing media, fertilization, water, light, and diseases and insects. Includes planting charts and sample vegetable varieties for containers. From the Texas Cooperative Extension, Texas A&M University.

Thanks for your continued support of ipl2. We hope these resources help satisfy any questions you may have about organic foods. For more information, search ipl2 for Organic Food or Organic Gardening.

Side: Oriental Garden Pilaf

Tonight Beloved Husband baked chicken, and I made the following recipe to go along with it (taken from the back of a box of "Mother's Quick-Cooking Barley").  It was delicious!


Oriental Garden Pilaf


1 1/3 cups single strength chicken broth
2/3 cup Mother's Quick-Cooking Barley
1 tablespoon vegetable oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 clove garlic, minced
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 to 2 tablespoons soy sauce


In medium saucepan, bring chicken broth to a boil.  Stir in barley; reduce heat.  Cover; simmer 10-12 minutes or until tender.  In large skillet, heat oil.  Cook carrots, celery, and garlic over medium-high heat 2-3 minutes.  Add mushrooms and green onions; continue cooking 1 minute.  Add cooked barley and soy sauce; mix well.  Continue cooking over medium heat until heated through.


4 servings

I can't remember the last time I cooked with soy sauce -- I had to go buy some!  We have been trying to avoid high-sodium products and added salt in food because of Beloved Husband's high blood pressure; we've been low-salt for so long that our tastebuds are more sensitive to salt tastes than they used to be.  Additionally, last time I bought soy sauce was before I started really reading labels and learning about the ingredients you come across in the supermarket.  So this time I was hunting for not only a lower-sodium soy sauce, but one not made from genetically modified soy.  I really only found 2 choices: Kikkoman Organic (organic foods are not supposed to use genetically modified ingredients), and Eden Organics (which is actually listed in the Non GMO Project) Tamari soy sauce.  After reading their ingredients, I was baffled: the Eden sauce listed grain alcohol and koji among its ingredients (but no wheat), and the Kikkoman sauce listed wheat (but no alcohol or koji). I'd never heard of koji, or tamari soy sauce; thank heavens for portable internet! After a few quick googles, I decided to go with the tamari. 

I used only 1 tablespoon of the soy sauce, and it was plenty for us.  I used one of my garlic scapes, chopped as tiny as I could manage but not minced, rather than garlic.  (I also tried one of the garlic scapes chopped up in my scrambled eggs this morning -- yum!)  I went a little bit over on the amounts of carrot, celery, and mushroom the recipe calls for, but it was fine.  I have no idea what the recipe means by "single strength" broth?  I just used the broth I had.

Book: Cooking For Geeks; Garlic Cheese Grits; market purchases

Beloved Husband gave me a new cookbook for our wedding anniversary: "Cooking For Geeks: Real Science, Great Hacks, and Good Food".  I haven't gotten to read very far in yet, but I'm excited about it!

Last night we had "brinner": bacon, eggs, and grits.  I re-used a recipe I've posted on Facebook before, that I really like, for garlic-cheese grits. 

• 4 1/2 cups water
• 1 cup grits, quick or old-fashioned (not instant)
• 1/4 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/2 cup shredded extra-sharp Cheddar cheese
• 1/2 cup grated sharp Italian cheese, such as Pecorino Romano or Parmesan
• 1/8-1/4 teaspoon cayenne pepper, or 1 teaspoon hot sauce, or to taste

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
3. Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from heat.
4. Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared pan.
5. Bake, uncovered, until bubbling and crusty on top, about 45 minutes.

Last time we had too much left over, so this time I cut it in half.  I used Parmesan cheese.  I put a wee bit too much cayenne pepper in it -- Beloved Husband likes spicy food, but I don't, so I try to find a middle ground, and I had tried for barely 1/8 teaspoon but I guess I should have used just a pinch.  Otherwise, I don't really make any changes to this one.

I kicked myself later, though, because at the farmers market recently I bought garlic scapes, and I meant to use them here but I forgot!  I'd never heard of garlic scapes before, but the vendor selling them is one I have bought from frequently, and she gave me a taste right there, and told me basically to use them where I would garlic.  I also bought some mustard greens from her, with no specific recipe in mind at the time, so I need to find something for them!

Wil Wheaton's Black Bean Soup

A while back, I saved this recipe that Wil Wheaton shared with his minions for hot black bean soup.  I finally got around to trying it.  (Follow link to get the recipe.)



I used dried beans (1/2 cup dry, based on the advice here) instead of canned. I could not find Roma tomatoes at my grocery store so I just grabbed 3 medium-ish tomatoes.  I used my usual dehydrated chopped onion bits and jarred minced garlic.  From the get-go, I was not planning to make it very hot, so I did not have, or go shopping for, a chipotle chili.  I chopped the tomatoes into relatively large chunks, because I very much like tomatoes and my husband very much does not, so I wanted to make it easy for us to pick them out as needed.  I did not have a lime; I used 2 tablespoons of lime juice from a bottle.

During the hour or so that the beans were pre-cooking, I got terribly sleepy, to the point that all I wanted was for my little boy to take his nap so I could take one too; but I was determined to finish making the soup first.  I blame that sleepiness for the reason that I forgot what I was doing and dumped out the bean cooking water rather than saving it to use in the soup. (D'oh!)  So when I added any more liquid, I used some chicken broth that I had, rather than just water, for fear it might be too bland.  After tasting it at the end, I also added just a few shakes of chili powder, trying to get in the general vicinity of what W.W. was going for without it being too spicy for me.

When I had a bowl, I decided that rather than the suggestion of yogurt or sour cream (thinking it might be too tangy for me with the tomatoes & lime juice too), I'd go with cheddar cheese on it instead.  It was good!

Egyptian Edamame Stew

I discovered this recipe only relatively recently -- you might have seen me link it on Facebook -- but I keep coming back to it.  For one thing, it's quick and easy to make, and it freezes well; also, it's delicious!

• 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, or to taste
• 1 28-ounce can diced tomatoes
• 1/4 cup chopped fresh cilantro, or mint
• 3 tablespoons lemon juice

1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.

One thing I learned the first time I made it is that it's better to let it sit for a little while and let the flavors mellow a bit before filling your bowl; the first time, I scooped some up right away after mixing in the lemon juice & cilantro, and it was too tart for me.  The leftovers are even better the second day.

Feel free to throw in other ingredients you may want to try with it.  Today, I used up my last 3 green onions instead of 1 large regular onion, and I threw in 2 carrots and 2 sticks of celery as well.  (I think I once added mushrooms to it too.)  I didn't thaw the edamame first, and I followed the cooking directions for them on the package, rather than the recipe, since there was a slight difference.  The recipe doesn't specify (I was probably the only noob who wondered), but when you put the canned tomatoes in, throw in all their juice with them, and that's all the cooking liquid you need; it will be a bit thick.  The first time I made it I automatically left out the cayenne pepper -- I'm not fond of overly spicy food.  But when I saw how much stew it made and thought about the tiny amount of cayenne that is suggested, I decided to try it the following time, and it was just fine.  The 1/8 teaspoon of cayenne doesn't really make it hot, just adds some extra flavor.  I tend to be generous with the cumin, coriander, and cilantro, because I really like them.  I haven't gotten up the nerve to try it with mint yet.

Supper: Easy Salmon Cakes with Creamy Dill Sauce + Mushroom Sauté + Baked Potato Chips

For our dinner tonight, I tried this recipe for Easy Salmon Cakes for the first time--

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

--accompanied by this recipe for Creamy Dill Sauce, as recommended.

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste

Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

For the salmon patties, I used canned salmon, regular mustard instead of Dijon, and store-bought non-whole-wheat panko breadcrumbs (I ended up being 1/2 cup short on the breadcrumbs, but it worked out just fine; in fact, it felt like the whole amount might have been too much).  I did not have a fresh onion and I strongly dislike chopping onions anyway, so I used some store-bought dried chopped onion that I keep in the cabinet just for such an occasion.  I'm sure some cooks would turn up their noses at such a tacky thing, and that's just fine if they want to chop a fresh onion for me every time I need one. :)  Also didn't have any lemons, so didn't bother with lemon wedges.

For the dill sauce, I did not use lowfat/nonfat ingredients.  We had regular mayonnaise and actually whole-milk yogurt in the refrigerator, and that's what I used.  I almost told you that I used green onions because I didn't have scallions, but then I wondered and I googled and apparently they are the same thing?  I used dill, not parsley, in the sauce.

Beloved Husband said he didn't care for the sauce; I thought it was delicious.  The recipe did make too much for us anyway, though, and I should have halved it (or quartered, even).  I have a tendency to not actually look at how many servings a recipe makes.  I really should do that!  I stuck the leftover sauce in the refrigerator.

Both adults approved of the salmon patties, and even our 3-year-old son tried one and didn't spit it back out!  (This is a kid who, so far, I haven't been able to convince to try much fish or meat.)  I will have to try this again.

We also had sauteed mushrooms, using a recipe that I copied from a mushroom package label some time past:

Mushroom Sauté

2 tablespoons butter
1 garlic clove, crushed
1 eight-ounce package sliced mushrooms
2 tablespoons chopped onion
1 teaspoon fresh thyme, chopped
Salt & pepper to taste


Melt butter in a large skillet over medium heat.  Sauté garlic 30 seconds, then stir in last 3 ingredients.  Season with salt and pepper.  Sauté until mushrooms are tender, stirring occasionally, about 10 minutes.  Refrigerate any leftovers.

(Leftovers? ha! This is a mushroom-loving household!)

Again with the dried, pre-chopped onions.  I also keep a store-bought jar of pre-minced garlic in water, and used that here too.  I didn't have fresh thyme, so I used dried, and honestly, even though I know you're supposed to use less dried than fresh, I went with the whole teaspoon still.  *shrug* I like thyme.  It worked fine, wasn't overpowering.

Finally, I wanted some oven fries.  I got this recipe from this post on RaiseHealthyEaters.com.

Baked Potato Chips

2 unpeeled Russet potatoes, thinly sliced
1 tablespoon olive oil
1/4-1/2 teaspoon Kosher salt
1/2 teaspoon rosemary, oregano, or other dried herbs, if desired
 

Preheat oven to 400 degrees Fahrenheit.  Toss potato slices in a bowl with all other ingredients.  Lay slices in a single layer on a baking sheet coated with nonstick cooking spray.  Spray the tops of the potatoes, too.  Bake for about 20 minutes until lightly browned & crispy, flipping them once.

I have tried this recipe multiple times, each time tweaking it a little, trying to find the right way for me.  Today, I wanted to use up some small red potatoes we had in the cabinet (about 6 of them), and instead of slicing thinly, I just quickly cut each one into chunks.  I doubled the other ingredients, and went with both rosemary and oregano today.  Using the same cooking time worked fine; I didn't flip them exactly (so I didn't spray the potatoes with nonstick spray this time), only stirred them around good midway through the cooking time.  They were yummy!