Green and Gold

There is a thing that happens in high school where you have to either like sports and participate in the adolescent status quo, or you are too weird to fit in so you start skateboarding and drawing on your Chucks in French class. This was my particular experience but it is by no means unique, everyone that I have become friends with since the age of fourteen has fallen into the latter category with perhaps different hobbies but likely the same shoes. Within the last few years I came to realization that I actually like watching football and it doesn't define my social group like it would have in high school or college. Watching a sport is so unlike anything else I do in my life and that is refreshing once a week for a few months of the year. Competition! Team sports! Cheering! I also love the Packers. I am from Michigan and live in Chicago but I don't like either of those teams. This is why I started to love the Packers, it's threefold:

1. Public domain! They are the only publicly owned team in the NFL. Owned by the fans/shareholders instead of mega rich individuals. Community, people, that what it's all about.
2. Superfans! Season tickets have been sold out since 1960 and can be passed down like the family heirloom they are. There are currently 81,000 people waiting in line.
3. Team building! They pick great quarterbacks but more importantly they retain them. The Packers have had two quarterbacks since 1993, in that same time the Bears have had 13. Imagine the teams are dudes and the quarterbacks their wives, which one would you marry? Just saying.

All that being said, just because I like football now doesn't mean I'm going to eat weird, processed food whilst watching it. I will show some team spirit, but it will be on my terms (I just wrote that on my Chucks).

Pumpkin, Corn, and Lemongrass Soup
I used chicken stock instead of water and I added a bit of cayenne for some spice. Also, probably more salt than they list, I season to taste.

Cost
lemongrass stalk- $ .99
onion- $ .82
butternut squash- $1.69
Trader Joe's organic frozen corn- $1.09
Organic, free range chicken broth- $1.99
butter, oil, cayenne- $1

Total per serving (8 servings)
$ .95

Arugula Salad with Roasted Golden Beets and Goat Cheese
Peel and dice 1 1/2 pounds of organic, golden beets, drizzle with olive oil, season with salt and pepper and spread evenly in a roasting pan. Roast on the top rack at 400 degrees for 30 mins until tender.

Whisk together 3 tablespoons lemon juice, 6 tablespoons olive oil, 1 teaspoon dijon, 1/2 teaspoon finely chopped shallot, salt, and pepper. This will be more than is needed for one serving so dress according to taste.

Place a portion of the cooled, roasted beets on a arugula, crumble some herbed goat cheese, and drizzle with lemon dijon dressing.

Cost
Organic arugula- $2. 98
Organic golden beets- $1.92
lemon- $ .49
goat cheese- $2.49

Total per serving (6 servings)
$1.31

When the Moon Hits Your Eye

I'm going to say this very unpopular thing, I don't like pizza. To be more accurate I should say that I'm not crazy for most pizza. If I'm with friends and someone says "Let's order pizza!" (in my head this is in the voice of a Teenage Mutant Ninja Turtle, by the way) I might try to suggest noodles, or burritos instead. Failing that suggestion and we do get pizza, I'll eat a slice but mostly because I dislike being hungry much more than I dislike like pizza. Sauce is usually the issue for me, over seasoned, too sweet, or too processed are my chief complaints. In my neighborhood I do like the slices at Pizza Metro (on Division for those of you who know of the feuds and multiple locations in Chicago). It's simple, Roman pizza with a sauce that is light and tastes like good, crushed tomatoes; the potato rosemary is my jam. I suggest eating in since it is often full of Roman men drinking endless cups of espresso, watching football matches, yelling and gesturing in accordance with whatever wonderful or terrible thing their team has just done. For some of you I may have just outlined the exact reasons you would carry-out.

When I was traveling through Italy I had some lovely pizza, one that I particularly loved in Florence was topped with prosciutto and arugula which is now my favorite to re-create at home. It would be better if I made my own dough. My schedule right now allows enough time to make dinner...not dough.

Prosciutto and Arugula Pizza
Let the dough come to room temperature, allow about an hour. I buy the pre-made dough from Trader Joe's. Pre-heat the oven to 450 degrees. Brush a baking sheet with olive oil. Dust the counter and rolling pin with flour and roll out the dough. Place the dough on the cooking sheet and press to the corners. Brush the dough with a mixture of 2 teaspoons of olive oil and 1 crushed clove of garlic. Poke holes in the dough with a fork to prevent bubbling. Place the dough in the oven until it has very light golden spots on the top. Meanwhile grate 1 1/2 cups of Pecorino Romano cheese, spread the cheese on the dough and continue to bake until cheese is melted and lightly browned.

I make a lemon dressing for the arugula which I highly recommend, this does mean only dressing enough of the greens for the slices you are about to eat. It's worth the small assembly.

Whisk together 1/3 cup of lemon juice and 1/2 cup olive oil, season with salt and pepper. This amount will be more than you need for the entire pizza. Layer the slices with prosciutto, then enough dressed arugula to top.

Cost
Pizza dough- $1.19
Sliced prosciutto- $4.49
Organic arugula- $2.49
Lemons- $ .97
Pecorino- $3.95

Total per slice
$1.63

"Too few people understand a really good sandwich." -James Beard

The rooftop pool where I spend my lunch breaks is closed for the season (yes, it as amazing as it sounds), The Jesus and Mary Chain, Elvis Costello, and Iggy Pop closed out the summer music festival scene last night, and the evenings are steadily becoming crisper. As I planned my menu for this week I found myself craving apples, smokiness, and a little spice. I had forgotten how much I love this sandwich, because it feels specific to chillier weather to me, and it has absolutely not been a cool summer here in dear Chicago. 

When I'm planning what to make and eat for the week I often have a sandwich that I can easily assemble in the evenings. I eat a fairly big lunch but then have pretty small dinners which, by the way, is how most of the rest of the world eats and how I remember my grandparents eating. The word lunch was not in their vocabulary, it was breakfast, dinner and supper, dinner being the largest of the three. Recently there was an exhibit at the New York Public Library about the history of lunch that explores its rise as a result of urbanization and industrialization, I guess if you are already reading a food blog you might be curious to learn more about automats, the original street foods (oysters!), and that up until 1969 The Plaza would not serve women unescorted by men (thank Betty Friedan for leading the charge on turning that around...and then thank her for dozens of other things too).

Smoked Turkey Sandwich with Granny Smith Apples and Sriracha Mayonnaise

Place buttered slices of either Italian or sourdough bread, two slices of smoked turkey, and sharp white cheddar or Provolone in a skillet with medium-low heat. Cover with a lid while the first side browns to ensure that the cheese is thoroughly melted. Flip and brown on the other side. 

Meanwhile, prepare the Sriracha mayo (pretty self explanatory: mix some mayo and some Sriracha...how much depends on how spicy you're feeling), slice a Granny Smith apple into thin quarters, thinly slice a red onion, rinse some greens (typically I use organic, baby lettuces). 

Once the sandwich has sufficiently browned bread and melty cheese, assemble and enjoy hopefully outside while it is still warm enough to do so. 

Cost

Bread- $2.49 for an Italian loaf

Apples- $ .69 each (I bought two)

Baby lettuces- $2.49

Cheese- $4.49 (I used Provolone this time)

Red onion- $ .82

Mayonnaise- $3.99 (you probably already have some on hand)

Sriracha- $5.00 (if you don't, you should probably have some on hand)

Total per sandwich

$1.45

Don't Let This Fading Summer Pass You By

There are many, many things I love about living in Chicago. In terms of what is relevant to this post they are: that I can afford to live alone, in a sweet little apartment, with a beautiful deck, in the same city  (in one case same neighborhood) as two of the most lovely friends I could have dreamed of. Megan, Sara, and I all went to college together and have been happily sharing the same city since 2007. Over the last five years I have been fortunate enough to have these two incredibly funny, smart, kind, and encouraging women by my side as we all tried to figure out the veritable shit storm that takes place from ages 25 to 30. Today my dearest dear Megan leaves that tumultuous decade behind (Sara preceded us by turning the golden age last December, my turn will come in October). I think it's very easy for close friendships to become myopic, but every once and awhile the trajectory of your and your friends' lives comes into sharp focus.  The three of us gathered around the table now compared to the women were were at the same table years ago, is so wonderfully different. One of these moments happened a few weeks ago when Megan and Sara came over to share in the vegetables from my parents' garden in Michigan. In the midst of our beautiful little meal, one of us said what we had all been thinking, which is that we've come so far, we've changed so much, we've relaxed into ourselves in ways that, years ago, we could have only hoped for. From the deepest, deep pockets of my heart, it has been such and honor to move through the years in such astonishing company.

Tuscan kale and Brussels Sprout Salad (makes close to 10 servings)
Found here and so very good. The first time I made it with Tuscan kale and Brussels sprouts from my parents organic garden. I have since made it again and Sara has made it twice.

Cost
Organic, Tuscan kale at Whole Foods- $2.49 a bunch (you only need one for this recipe)
Brussels sprouts- around $2 a bag at Trader Joes (again just the one)
Pecorino- $3.60 (use about half)
Lemons- About $1.50 at the fruit market
Almonds- about $4 at Trader Joe's for sliced and raw (only use 1/3 cup)
Other ingredients- about $1 for the amount of garlic, olive oil, Dijon, and shallot

Total Per Serving
$ .70

Bruschetta
(I'm not someone who is usually a stickler about pronunciation, I get lazy with "ricotta" like everyone else. But this one is not so foreign that it can't be said correctly, bru'sket:ta. If you say "schedule" like an American, you can say bruschetta like an Italian).

In a 400 degree oven place a small oven safe dish with a whole bulb of garlic coated in olive oil, roast until very soft.
Dice a pound and a half of Roma tomatoes and set aside.
Brush sliced ciabatta bread with olive oil and place on a baking sheet in the oven. Roast until brown on the top.
Squeeze cloves of roasted garlic into a small bowl and mix well until past-like.
Spread garlic on slices of toasted bread
Mix in about two tablespoons of basil with tomatoes, season with salt and Balsamic vinegar to taste.
Spoon tomato mixture on top of toasted bread.

Cost
Bread- $4 (don't get shitty bread. If you are in Chicago, head to Red Hen)
Tomatoes- $2.00 per pound (mine were from my parents)
Basil- $1.99 (I grow mine)
Garlic- might as well be free the cost is so negligible.

Total Per Serving (about 12 servings)
$ .75

Just Say "Watermelon" Over and Over

Do this with a massive seedless watermelon: cut it in half, chop it up, load half into a blender, juice two limes, add fresh mint, add fresh basil, puree, and then take a mouth vacation. Also, watermelons are so good for you,  your body will also be happy you drank this instead of a soda or juice from concentrate. Your friends on the other-hand might like it if you add some gin or vodka and share with them.

Cost
Watermelon- about .98 per pound, mine was close to 7lbs so $6.85
Mint- I grow mine but to at the fruit market it is about $1.00
Basil- I also grow this, close to a $1.00 also

Total per serving: $ .75 (back away from the Jamba Juice)

“But if I must be alone, I refuse to be alone as if it were something weak and distasteful, like convalescence.” -M.F.K. Fisher

Grilled mussels in white wine sauce, grilled sweet corn and basil salad.

Five years ago I moved to Chicago for the second time and started a food experiment my first summer back to distract myself from not being able to find a job. I was almost a couple of years out of college but was still eating what I considered to be too much pre-packaged food. The challenge was to cook and eat in the way that I really wanted to: use whole ingredients, try out two to three new recipes per week, and cook seasonally. Two years in and I was still loving this cooking gauntlet when my partner and I ended our nearly decade long relationship. For a month afterward the only thing I could eat was lunchmeat turkey in a tortilla with melted cheese. I think I was firmly spiraling into month two when I was standing in the self-checkout line with a basket containing a bottle of wine, canned cat food, and an Amy's frozen meal (for the record if you have to go frozen, by all means, go with Amy's). I was becoming a "Cathy" comic strip. Before, when I had been cooking up a storm I had someone to share a meal with, who cleaned up after as part of keeping the domestic load balanced, and two shared incomes with which to attack the produce section of Whole Foods. It seemed like the default once I was single to eat chili out of a can, heated or not, what difference does it really make? After a few more weeks of wallowing and steadily increasing my sodium intake I decided to reinstate my project, new and improved with a tight budget.

I have been happily cooking for three years since then (ahem, not always solo). I have had many conversations with co-workers and friends who find it remarkable that I make beautiful dishes just for myself. I have a good friend who, when we were comparing what we ate for dinner the night before, told me that she boiled some chicken breasts and rice for her dog and then just decided to eat the other half. I asked if she would make that for dinner if she had a man or even a friend over, "Hey, come by for dinner I still have half of the dog's boiled chicken." At that moment it really pointed out that making a nice meal just for you is really about a valuation of self. It does take time, it does take effort, but are you not willing to reap the benefits if there is no audience or companionship? The photo above was one of the best meals I had this summer and it was just for me on my deck.

Even though I am mostly eating solo I don't modify recipes for single servings because I take leftovers for lunch. I do try to maintain a grocery budget of $50 to $60 per week and usually succeed. I still use only whole ingredients and I still cook seasonally.

Grilled corn with fresh basil, lime, cayenne
On a medium high grill place 2 ears of shucked corn (I remove the husks because I don't think it makes that much of a difference and I find that doing them properly with the husks on is more of a hassle than it's worth). Close the lid, check minimally  to allow heat and smoke to circulate. Once there there are some darker kernels on one side, rotate the ear. Continue rotating until corn is a brighter yellow and has some nice toasty spot all around.
Allow ears to cool before slicing kernels off on your cutting board. Transfer to a bowl and mix with a tablespoon of fresh basil, lime juice, salt, and cayenne to taste.

Grilled mussels with white wine sauce and grilled bread
On a hot grill place sliced Tuscan bread brushed with olive oil. Close the lid to get the maximum smokey flavor. Make sure the mussels are already de-bearded and scrubbed, they usually are, rinse them well and discard any that are open.

White wine sauce-
In a small saucepan combine: 1/4 cup of lemon juice, 3 T butter, 1 clove of mined garlic. Once the butter has melted and the garlic smell like the best thing ever, add half a cup of dry white wine, 1/4 t crushed red pepper, salt to taste.

On a hot grill place 1 pound of rinsed mussels (make sure they are all laying flat so you don't loose any of the juices once they open), close the lid, they are done in about two minutes. Once the shells are open remove from the grill and place in a large bowl, again try to avoid tipping them before they are in the bowl to preserve all of their briny liquid. Pour white wine sauce over mussels. Enjoy with grilled bread, the corn salad, and the rest of the white wine.

Cost
Mussels- $4.99/lb
Corn- .20 (on sale, 10 for $1)
Bread- $3.50
Wine- $8
Extras for sauce probably about $1.50 if they are things you already have. I had to buy a lemon.

Total per serving: about $8.99