Cooking with Coley

My boyfriend and I love orzo.  It was really after the first time I made a pasta salad with it that we were hooked on the spot.  I’ve since made it a dozen times and have barely modified the recipe…except for swapping in whole wheat pasta when I can find it!  It’s very simple and delicious, but the orzo and basil is a winning combination adding a bit of extra flair and class from the typical pasta salad.  Take a read through or test it out and let me know what you think!

Approximately 4+ Servings

• 1/2 box/bag of orzo pasta (I prefer to use whole wheat)
• Cucumber, sliced and cut into halves or quarters
• Grape tomatoes, halved
• Fresh mozzerellla, cut into bite sized pieces
• Italian salad dressing seasoning (I use a pack of Good Seasons Italian All Natural Salad Dressing & Recipe Mix or 2 tbsp Penzey’s Italian Dressing seasoning)
• Fresh basil ripped into pieces – to taste
• EVOO – so pasta is lightly coated.  May need to add more and toss as it sits
• Romano cheese – to taste (about 2 tbsp)
• Salt & Pepper

Procedure:

• Cook pasta and toss ingredients in;  note: you can use however much veggies & cheese you like.
• Chill and serve!

It doesn’t get much simpler than this!  The taste is superb, and the combination of colors really pop! Try it out for your next BBQ or picnic with friends — it’s sure to be a crowd pleaser.

Do you have any favorite or unique pasta salad recipes?

In case some of you didn’t already know, I’ve got a love for hot sauce.   I mean technically, I like anything spicy – whether it’s crushed red pepper, hot pepper flakes, pepperoncinis, jalapenos or sriracha.  I love the added heat and kick it adds to anything.  I love that it adds flavor without calories.  And honestly, I can’t do without it.  My drawers at work always conceal one or more varietals of hot sauce.  My fridge and cupboards at home are loaded with options for adding heat.

Today, I’m going to share with you one of my all-time favorite use for hot sauce.  No it’s not on eggs or pizza, chicken or meat.  It’s not for a dip or chili recipe….Try salad dressing. Yep, you read it write.  I use hot sauce  as salad dressing.  Of course I don’t use it on every salad, but on salads that feature some mexican or BBQ ingredients, it’s really incredible!  Think of a BBQ chicken salad that’s often found at restaurants (Cheesecake Factory, California Pizza Kitchen, etc).  You swap hot sauce for the typical ranch-like dressing that comes with it, and you save so many  calories but still add so much flavor.   At home, I often make salads that use some combination of avocado, chicken, tomatoes, onions, corn and black beans, and hot sauce is my only option for a dressing.  I’ve gotten several friends and other co-workers hooked on this concept, and I encourage you all to give it a try (only if you like spicy foods of course.)

So what are the best hot sauces to use as a salad dressing substitute?  Here are my three top picks that also happen to be my all-time favorite hot sauces:

• The all-American favorite, Frank’s Red Hot: Most of you are probably familiar with the “I put that sh*t on everything” campaign, but the truth is that for many of us hot sauce lovers, it’s true.  And with “everything” comes salad dressing!  Adding minimal heat and a nice cayenne pepper flavor, Frank’s is a great option to have on hand and toss in your salad.

• Cholulu Hot Sauce, aka the one with the wodden top as many refer to it as: It’s often found at Mexican restaurants and adds an incredible flavor to any mexican dish.  Literally, everyone who I’ve met that has tried it is hooked.  I love ordering some version of a fajita chicken salad or taco salad (no shell) and pouring (the original) Cholulu on.  Haven’t seen it around?  Good news – you can find it in your local grocer, and although it’s a bit pricier than Franks, it’s worth the splurge.

• Tabasco Green Pepper Sauce: Adding almost a hint of sweetness, this green jalapeno sauce, is nothing like its original red brother.  Personally, I don’t typically enjoy regular Tabasco.  If it’s the only hot sauce option available, I’ll certainly use it, but I don’t really enjoy it.   It’s one of the milder sauces in the Tabasco family, but it gives this wonderful punch to a dish.  The milder heats pairs nicely with a fresh green salad and is probably my favorite choice to use as a dressing.  At both Chipotle and Boloco, you can always find Tabasco Green Pepper Sauce, and of course you can find it at your local grocer.  If you have only ever used traditional Tabasco sauce, I urge you to make the switch.

Have you ever tried hot sauce as a salad dressing?  Any other tips on how you use hot sauce?

I rarely ever eat fried rice.  It typically just doesn’t appeal to

me.  However, for some odd reason this week I felt inspired to make some.  I think it was a carb craving merged with a lack of veggies in my fridge, but in the end I’m so glad I ventured out and tried something new!

I’m happy to report that this is a very healthy, low cal spin on the fried rice  you would get from an asian restaurant.  It was also extremely easy and could be modified depending on what veggies you have at home.  Check it out -

What you’ll need for 2 servings:

• 2 servings of brown rice – 1 cup dry (I used Minute Brown Rice — for 1/2 cup dry it’s only 150 cals)
• 1 cup frozen, shelled edamame (I didn’t have peas and actually liked using the edamame quite a bit)
• 3/4 cup chopped carrots
• 1/2 onion chopped
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp Extra Virgin Olive Oil (EVOO)
• Sriacha optional

Procedure:

• Cook rice
• While rice is cooking, boil chopped carrots for 10 minutes or until softer, but still firm
• Heat EVOO in separate pan, add onions until cooked through
• Add carrots and edamame and toss
• Crack egg into pan, slightly scramble 
• Once egg is cooked, add rice and toss
• Add soy sauce and toss

I added additional soy sauce at the end because I tend to like entirely too much sodium.  I also added Sriracha because I love to add a little heat to everything.

I realize my version of fried rice would likely be frowned upon by an Asian chef, however, I stand by it as a healthy, super easy and delicious adaptation.  Let me know what you think!

Have you ever made fried rice? Any other tips on new veggies to incorporate?

Recently I was asked by my foodie pal, Lazaro @ Lazaro Cooks! to contribute to his brilliant blog.  I was delighted by his invitation and of course accepted.  In the spirit of summer and healthy eating, I decided to create a new healthy salad that pairs nicely with grilled chicken or steak.  Please take a moment to read my guest post – a Chickpea Salad recipe and then take a spin around his blog and indulge in its offerings.

I was honored to be a part of such an insightful and creative composition of recipes, food facts and inspiration and know you’ll all enjoy Lazaro Cooks! as well.

The Food Passport’s back again, and this time we’re taking on Boston’s Back Bay.  On Wednesday, May 19, you can find us joining Chef Anthony Mazzotto at Lucca Back Bay for a four course pairing menu including Island Creek oysters with Lunetta Prosecco and caramel braised boar with Sella & Mosca Cannonau di Sardegna.  How can you “pass” that up?

Buy your tickets on The Food Passport website before we’re sold out.  See you there!

Due to the water boil earlier in the week and then lots of evening activities, my cooking has been suffering.  While I was able to sneak in one new dish, I’m saving it  for a guest blog post coming soon on the great blog, Lazaro Cooks.

In the meantime, I wanted to write a post and give a few shout outs to some of my favorite Boston spots where I go to stock my fridge and cupboards. I may have mentioned a couple of them before in posts, but I think they are each worthy of taking the spotlight on their own:

• Russo’s – One of my favorite things to do in the fall/winter is go to Russo’s on a Saturday or Sunday morning and buy lots of fresh produce. Then I’ll come home and simmer multiple soups for the rest of the afternoon while preparing a big dinner for the evening.   For me, shopping in Russo’s is what many woman would compare to shopping in Saks.  Sure I like Saks, but the thrill I get from going to Russo’s is even better… and way cheaper.   From fresh herbs to asian vegetables, Russo’s offers everything you  could want in produce. In addition to their extensive selection of fruits and veggies, you can find fresh baked breads, desserts and pastries, artisan cheeses and meats along with homemade pastas and raviolis.  In Russo’s words, “Russo’s is a market for those who care about good food and cooking with excellent products.”  I truly believe that and encourage all you Bostonians to make the short trip to Watertown to see for yourself.

• New Deal - If you ask me, this is the only place in the city to buy fish.  Especially if you’re looking for sushi grade fish.  In fact, most of the sushi restaurants in Boston buy their fish at New Deal, so you know it’s quality.  Not only is the fish incredibly fresh, but the staff and owners are so delightful and helpful, you want to have them over for dinner.  Actually, I think I’d like to go to one of their houses for dinner.  No matter what it is you buy, they’ll ask how you’re prepring it and if you want tips or a recipe.  This place is a true gem.  Check it out in Cambridge on Cambridge St.  While you’re there, pick up some poultry across the St. When you get there, you’ll know what I am talking about.

• Penzeys Spice Store - Ryan’s Aunt introduced us to this spice wonderland in Arlington, MA.  Offering an array of spices, herbs and seasonings, this place is quite an experience. You can spend more than an hour going through the varieties to decide between the right chili pepper or which salad seasoning  smells most yummy.  They also have these super cute gift boxes where you can mix and match your favorites and make someone else very happy! Don’t live in Boston?  Good news, there are actually quite a few Penzeys Spices across the country.  I highly recommend checking one out.

If you live in the Boston/New England area, what are your favorite foodie finds?  Is there someplace I need to know about?  If so, please point me to it!

Being back home means it’s finally time to cook again! Last night we cooked a whole sea bass for the first time ever.  We prepared it on the grill with simple seasoning, lemon, rosemary and fennel.  To accompany the dish, I had in mind something with Mediterranean flavors, and I knew I wanted to try something new in the spirit of firsts!

I decided to make an eggplant salad.  I made it quickly and spontaneously using what fresh ingredients I had bought at Whole Foods earlier that day.  Next time I might switch it up a bit, so I’m open to suggestions!

What you’ll need:

• 1/2 large eggplant cut width wise in 1/4″ thick pieces
• 1 whole white onion cut in thick rings (so it doesn’t fall through the grill)
• Fresh mozzarella balls, three – four mini mozzerella balls cut in halves or thirds
• 1 whole vine tomato, diced
• Handful Fresh basil, torn
• 3 tbsp Extra virgin olive oil (EVOO)
• 1 garlic clove, minced or pressed
• Salt & pepper, garlic powder
• 1 tbsp Balsamic vinegar
• 1 pack sugar or sugar substitute (I used Splenda, but I know some might cringe at that!)

Procedure:

• Brush eggplant and onions with olive oil and seasoning; grill until warm and cooked, but still firm
• Chop both eggplant and onions up
• Toss the eggplant and onions with diced tomato, mozzarella pieces and basil
• Mix 1 tbsp EVOO and 1tbsp balsamic with salt, pepper, garlic and sugar; pour over salad
• Serve at room temperature or cold; I had it at room temp, but I think it would be good cold

I found some other ideas for eggplant salads when I was “researching” - some called for peeled eggplant while some called for parsley and oregano, but  I tried to create my own version and went this route.

I’d give it definitely a 1/5 on the easy scale (1 being the easiest) and a 2/5 on the time consuming scale (1 being the least time consuming)!  Let me know if you make it and what you think.  If you’ve ever made an eggplant salad before, I’d love to hear about it!

Eggplant

It’s been way too long since my last post, but I promise I have justifiable reasons!  After I returned from LA, I was home for one night, went to game five of the Celtics playoff game (yay for the win!) and then headed to NYC the next morning.  By the time I returned back to Boston I needed sleep and TV and more sleep, so I’ve neglected my dear blog for another two days.  But now I’m back! Before I post a recipe, I want to write a brief post/review of the Andaz Hotel. 

Now I know I’m no travel blogger, but I’ve done a bit of traveling in my day, and I have never stayed at a hotel quite like this one.  For only about $250/night, the Andaz is located in a great location the West Hollywood on Sunset Blvd. The decor and ambiance is unique and just plain cool.  The lobby features a simple round table with employees walking around and greeting you at the door.  There’s no sign of a traditional desk, concierge or bell man.   The rooms are sleek and clean, the fitness center is basic yet nice and the view from the rooftop pool is gorgeous featuring panoramic views from the mountains to the coast. 

The absolute best part of the hotel though is the free water, drinks and healthy snacks they offer.  Let me ask you, when’s the last time you went to a hotel and had a free mini bar?  Probably never, huh?  Although the beer and liquor had a fee, the Popchips (which we know I love!), dried fruit and nut mixes, water, OJ and diet sodas were FREE.  The lobby also offered a mini fridge with cold drinks while bowls of mini green apples were in multiple locations throughout the hotel.

Think that’s awesome?  Well, there’s more… starting at 5pm (and until 1am I believe), there’s even a free “wine tasting” in the lobby bar/snack area.  While they refer to it as a tasting, you’re actually able to have a glass or two or three in our case! 

With friendly staff and lots of free stuff, I’d stay at this hotel any day of the week!  Have you guys ever been to a hotel offering these types of amenities and perks?  If so, point me to it!