Top Chef Inspires a Vegetarian Meal

After eating Cheese Steak Pasta and lots of other unhealthy snacks and foods while watching World Series games and celebrating Halloween, it was time for some vegetable cleansing. As a fan of all vegetables, I have no problem creating a meal that is vegetarian. The challenge is to make a vegetarian meal still feel hearty and satisfying so you don't even think about not having meat.


Recently on Bravo's Top Chef, the chefs were challenged with cooking a vegetarian meal in a Steakhouse kitchen for Natalie Portman and friends. As I watched this challenge, my mind was spinning with ideas for great satisfying vegetarian dishes. As much as I do like the contestants on this show, I was disappointed that some faltered when it came to making a filling vegetarian entree. While I don't know what ingredients they had to work with, it appeared that the Steakhouse was stocked with everything under the sun, so why was this so difficult? Well, I will give you an idea of what I would have made.


I would have utilized an element from one of my favorite vegetables, the heart of an artichoke, as the "steak". A large, beautiful, green artichoke covered with olive oil would have been steamed in a vegetable stock with a few cut lemons. Then I would completely remove the artichoke leaves leaving only the meaty whole heart of the choke. After drizzling the choke with a truffle oil, I would top it with this tasty, colorful and healthy dish of Spaghetti Squash. I would also add sauteed seasonal mushroom and fresh herbs on top of this dish.


Spaghetti Squash is a seed bearing winter squash with yellowish skin and an inside that appears like most other squash however, when it is cooked it pulls away from the skin in thin strands looking like spaghetti. This vegetable is the perfect replacement for pasta when you are trying to cut back on carbs and calories being that it is low calorie, low carb, and high in nutrients like folic acid, potassium, vitamin A and beta carotene. The best part is that you can eat larger servings of the spaghetti squash without feeling guilty because not only is it tasty but also good for you.


This cooking method for Spaghetti Squash is simple and perfect for quick weeknight meals with family or just for yourself. If you are cooking for just one or two, then no worries because this reheats perfectly and makes for a great lunch or even breakfast with a fried egg on top. The fried egg on top may sound strange to some but trust me-pretty much anything with a fried egg on top makes for fantastic breakfast or brunch, and is a great way to utilize leftovers. Without further ado, here is my spaghetti squash recipe.



Lizzy M.'s Roasted Vegetable Spaghetti Squash

1 Spaghetti Squash
1 Cup Cherry or Grape tomatoes
1 Cup frozen artichoke hearts, thawed
1 Medium onion
2 Garlic cloves
2 Cups fresh baby spinach leaves
1/2 Cup shredded mozzarella cheese
1/2 Cup crumbled feta cheese
1 Tbsp Italian Seasoning
Sea Salt
Freshly ground black pepper
Extra Virgin Olive Oil


Directions:


Preheat the oven to 350 degrees.


















Start by carefully cutting the Spaghetti Squash in half lengthwise. Raw squash is tough to cut through so be thoughtful when doing this so you don't cut yourself. Next, scoop out the seeds inside each half of the squash with a melon baller or spoon. In a large microwave safe dish, place both halves in the dish inside face down and add about 1/4-1/2 inch of water. Cover the dish securely with plastic wrap and cook in the microwave for 12-14 minutes depending upon how large your squash is.


While the squash is cooking, cut the onion in half and then make thin long slices with each half. Peel and cut the garlic cloves into thin slices as well. On a large baking sheet, place the onions, garlic, tomatoes, and artichokes. Season these vegetables with sea salt, freshly ground black pepper, and Italian seasoning. Next drizzle liberally with Extra Virgin Olive Oil and toss the ingredients together to thoroughly distribute the oil and seasoning. Place in the oven and bake for 20 minutes. By roasting these vegetables, the flavors of each will develop and really stand out in this dish. The onions will caramelize and become slightly sweet. The artichoke's woodsy flavor will be intensified while the tomatoes will become sweet bursts of tomato flavor throughout the dish all enhanced by the roasted garlic.


When the squash is done, let cool so you are able to handle it. Once cool enough to touch, take one half at a time over a bowl with a colander in it, and with a fork scrape out the squash which will easily fall out in stringy spaghetti form. Let the squash sit in the colander to allow for the liquid to drain out. Once drained put into a bowl and add salt, pepper, a drizzle of olive oil, and the Mozzarella and Feta cheeses. With tongs gently mix the squash with all of these ingredients. Once the roasted vegetable come out of the oven, pour them into the squash as well as the fresh spinach leaves and again gently mix with tongs. Serve this beautiful squash dish along side a bowl of soup, with a piece of crusty garlic bread, or solo.


My husband was not interested in the low-carb meal that night, so he tried something different. He took a portion of the roasted tomato, onion, and artichoke mixture and placed it on top of a crisped tortilla like a mini pizza. After adding some spinach and the Mozzarella and Feta cheeses, he toasted the "pizza" in the toaster oven for about 5 minutes. The tortilla pizza is a great healthy way to feel like you are eating something indulgent like a take out pizza. Try my Top Chef recipe by topping my Spaghetti Squash dish over a whole steamed artichoke heart for a show stopping vegetarian meal. Enjoy the squash dish or the "pizza" for a guilt-free weeknight or any night meal.

Cheese Steak Pasta

How does a Phillies fan heal their soul after losing the World Series to the Yankees of all teams? You drown your sorrows and heartache...no not in alcohol! Well, yes partly in alcohol but better yet Cheese Steak Pasta!


There aren't many things more comforting and delicious than a Cheese Steak or a big bowl of pasta, so why not combine the two. As the Phillies approached Game 5 of the World Series, my husband and I still had some hope left that just maybe they could win and defend their title as the World Champions. We opted to not go out to watch the game as that tends to put to much pressure on the winning factor. Instead we stayed in on that cool fall night, and I decided to cook a meal that represents Philadelphia. Nothing is more Philadelphia than the Cheese Steak! I know the good people of the New York Post claim that New Yorkers are far above Cheese Steaks but I am pretty sure I saw numerous New York plates over the weekend during Game 3, 4, and 5, circling for parking near the best Cheese Steak joints. Don't even try to tell me a cheese steak is not good. If you do, then you are either a liar or a vegetarian.



With this idea in my head, I contemplated the simplest recipe that would embody all the flavors that we like our Cheese Steaks to have. Now, everyone orders their cheese steak differently. Traditionalists go for the Wiz-Cheese Wiz that is. Some order it with provolone (New Yorkers) and I personally go for American cheese. There is something about the melting ability of the mild American cheese that is perfect with the rich chopped steak. For your Cheese Steak, there is also a choice of vegetables. We always order steaks with fried onions (sauteed onions) however some order with green peppers, hot peppers, sweet peppers, or mushrooms. When my husband and I eat a Cheese Steak, which is rare, we add a squeeze of Ketchup along the top of the steak along with small dollops of hot cherry peppers. My recipe is derived from the exact way I like a Cheese Steak but this can be changed depending upon how you like yours.




Lizzy M.'s Cheese Steak Pasta



1 Package Fettuccine
1 lb. thin sliced roast beef (from the deli)
2 Medium sized yellow onions
2 Garlic cloves
1 Tbsp steak seasoning
1/4 Cup Ketchup
2 Tbsp Chopped hot peppers
2 Cups Skim milk
1/2 lb sliced American cheese, cut in quarters
1/2 Cup shredded Mozzarella cheese
2 Tbsp flour
Sea salt
Freshly ground black pepper
Extra Virgin Olive Oil
Dash Crushed red pepper





Directions:

First fill a large pasta pot with water and bring to a boil. When it boils, add salt and the fettuccine. Cook the fettuccine as directed.


While the fettuccine boils, cut each onion in half and then make thin slices lengthwise. Heat a large skillet over high heat. Add a drizzle of Extra Virgin Olive Oil and a dash of crushed red pepper. Once heated, add the sliced onions, and a dash of salt and black pepper. Toss the onions well to coat in the oil. Next, pile the roast beef on a cutting board and slice thin long slices. Then slice horizontally a few times to make small thin slices of beef. Add the beef to the onions and mix well. As it cooks, add the Ketchup and hot peppers and stir thoroughly. Finally grate 2 garlic cloves into the skillet and mix well. At this point, turn the heat to low and stir occasionally.



The final step is the cheese sauce! In a saucepan, heat up 2 cups of milk until it simmers. Add 2 tablespoons of flour and whisk until it is incorporated. Next add all the cheese, and a dash of salt and black pepper. Stir with a wooden spoon gently until the cheese is melted and the sauce has thickened. When the sauce is to your liking, turn the heat off the beef and add the sauce to the beef mixture. Mix well. Finally add the Fettuccine to the large skillet with the beef and cheese sauce. Toss the pasta in the mixture and serve immediately. Top each serving with extra Ketchup and hot peppers if desired. You might want to fast all day or just eat vegetables before eating this dish as it is definitely a splurge. Perhaps a green salad would help to balance the sinful richness of this pasta.




If you would like to experience the main culinary attraction of Philadelphia from the comfort of your home wherever it may be well you can't because nothing tops the flavor and deliciousness of a Cheese Steak. Even I cannot duplicate the simple perfection of this dish but I did come close. So, try out this Cheese Steak Pasta. If you haven't already, then come to Philly and eat a Cheese Steak-you won't regret it!


Go Phillies 2010!! I will miss you Utley, Victorino, Werth, Rollins, Howard, Feliz, Ruiz, Ibanez, Martinez, Blanton and Lee and all the rest of you Fightin' Phils!

Best. Snack. Ever.

Always in my kitchen cabinet, you will find multiple cans of Garbanzo Beans, Chickpeas, whatever you want to call them. Chickpeas are little, low-carb, high protein bites of yumminess, and for me are the perfect snack. Sometimes, you just want a nice healthy snack with your nice healthy glass of wine. While I am a fan of the cheese plate as the preferred snack to go with wine, it is nice to have a healthier, guilt free snack that will do the trick.


Chickpeas have so much going for them being low-carb and high protein, low in cost, tasty and easy. I saw this method of cooking chickpeas a couple of years ago from Rachael Ray on the Food Network. I changed the method ever so slightly to my liking.

Lizzy M.'s Best. Snack. Ever.

1 Can Garbanzo Beans or Chickpeas (drained and rinsed well)
Cooking Spray or Extra Virgin Olive Oil
Sea Salt
Fresh Ground Black Pepper
Italian Seasoning
Grated Romano Cheese


Directions:



After draining the chickpeas and rinsing them well, I let them dry out a bit in the colander. Later, I heat up a non-stick skillet on high heat and add Cooking Spray (Vegetable, Canola, or Olive Oil) or add a small drizzle of Extra Virgin Olive Oil. Then add as many chickpeas as you want to the pan. I tend to add only half of a can saving the other half in the fridge for my future snack needs. If you are feeding more than two then definitely use a can or more. You want your chickpeas to be in a single layer covering the pan. You may need a larger skillet depending upon how much you end up using.


Toss the chickpeas around the pan to coat in the cooking spray or Extra Virgin Olive Oil and salt them first. Keep on high heat until the chickpeas start browning. Then lower the heat to medium until cooked to your liking usually 10 minutes. Once done, I turn the heat to low and add the black pepper, Italian seasoning and Romano cheese. I like the strong salty flavor of the Romano but Parmesan would work fine too. Toss the chickpeas well with the seasoning and serve immediately.


This snack is a great replacement for eating chips during the game or popcorn during a movie. Of course there a million other things to do with chickpeas-the most obvious being hummus. You can toss chickpeas in salads, pasta dishes, soups, stews-you name it! Next time your at the store invest the dollar, give or take a few cents, and get some chickpeas.


Eat the best snack ever!

Autumn Leaves Inspired by Sophia

Since moving to Philadelphia from New Orleans, there are a few qualities about this north east city that I have truly come to appreciate. One quality in particular is 4 seasons. Having 4 seasons is quite foreign to me being from a city where the temperature varies from hot to hotter. The Fall season in Philadelphia brings a beauty and comfort equivalent to a hot bowl of chili or soup. The warmth of the vibrant colors of nature carries over to you as it gets cooler.




















My little 3 year old niece, Sophia, recently had the traumatic experience of moving from her mountain town in Colorado to a hill country town in Texas. As Sophia looked at her new school in Texas, she said, "At school we are learning about Autumn leaves." She remembered this lesson from her old school in Colorado. Then she asked her Nona, "Nona, what are Autumn leaves?" I found this little story to be so sweet but sad because now that she lives in Texas I'm not sure if she will be seeing many autumn leaves.



Sophia inspired me to photograph some of my Autumn leaves here in Philadelphia. Sophia-these are autumn leaves.

Easy As Pie...Apple Pie That Is!

Well into the fall season, I find myself inspired to bake and cook with the beautiful ingredients the fall harvest brings. Apples and squash of all kinds are abundant and flawless this time of year. A giant bowl of squash, apples, pumpkins and gourds makes the perfect centerpiece for the table during autumn. The squash and pumpkin can last up to a few weeks, so you can take them from your centerpiece as needed for whatever warm fall meal you plan to cook. Since the apples spoil a bit quicker than squash, I decided to use these fresh Gala apples in the quintessential Halloween/Fall Dessert-none other than Apple Pie.

Not being much of a dessert person, my dessert preparation experience is a bit limited to Rice Crispy Treats, Pillsbury Cookies, and Duncan Hines Brownies. Needing to broaden my horizons, I went for the simpler route by purchasing the pie crusts instead of making them. In normal everyday life, who has the time to be making their own pie dough anyway. After searching through some recipes, I went for this simple method and added my own twist.

Lizzy M.'s Apple Pie

2 Store-bought Pie Crusts

5 Large Gala Apples (any semi tart large apple will do the trick)

1/2 Cup Flour

1/4 Cup Sugar

1/3 Cup Dark Sugar

1 Tbsp Cinnamon

1/2 Tbsp Nutmeg

1 Tsp Salt

2 Tbsp Butter, divided

Directions:

Preheat oven to 350 degrees.

Peel the Gala apples and cut in half to remove the core. Next, slice the apples into moon shapes. The slices can be as big or small as you want them to be.

In a large bowl, mix together the flour, sugars, cinnamon, nutmeg and salt. Add the apples slices, and mix well to coat the apples with the flour and sugar mixture.

With non-stick cooking spray (canola or vegetable), coat the bottom and sides of a 9" pie pan. Gently press the first pie crust into the pan shaping the bottom of the dish. Fill the crust with the apple mixture. Add the divided pieces of the butter on top of the apple filling. Finally, place the other pie crust on top. Gently press the top crust edges into the edges of the bottom crust to create a seal. Make 5-6 small slits in the top of the pie.

Bake the apple pie at 350 degrees for 15 minutes on the lowest rack of your oven. Then place the pie on the middle rack and bake for one hour until the crust is brown and the filling is bubbling hot.

Serve warm with whipped cream or vanilla ice cream or all by itself.

For my very first pie, I must say it was quite successful. The smell alone of it baking on a rainy Halloween night was worth it. Making this pie has made me incredibly excited about all the things you could put into a pie crust. I intend to start experimenting with that as soon as possible. I will keep you posted but until then bake away!