An Easy 30 Minute Meal: Arugula Salad with Avocado & Sauteed Fish with Olives and Tomatoes

When you're pressed for time, the last thing most people want to do is cook. Coming home after a hard day at the office or dealing with kids and errands, the kitchen can seem unwelcoming.

You're hungry. It's dark outside. The house is cold. You open the freezer and stare at the frozen dinner you bought two months ago but never nuked. A can of chicken noodle soup in the pantry holds the promise of a warm meal but a quick read of the label tells you that the salt content is high enough to brine a Thanksgiving turkey.

Your mind tries to convince you that you aren't all that hungry. Maybe all you really want is a glass of wine and a bowl of dry cereal.

But you are hungry and you'd feel a lot better if you had a home cooked meal.

The truth is all it takes is a little planning and a couple of easy-to-make recipes and you'll actually look forward to coming home and cooking dinner. Ok, maybe that's a little Pollyannaish, but you get the idea.

First things first.

Stop at a farmers' market or the grocery store and buy a few essentials: fresh fruit (maybe a bunch of grapes, a pear, an apple or stone fruit), a leafy green (romaine or arugula), carrots, a basket of tomatoes (if they're still in season), a bunch of Italian parsley, spinach or kale, a clove of garlic, a couple of onions, some fresh fish or organic meat, and whatever else looks good to you.

When you get home at night, don't go straight into the kitchen.

Get out of your work clothes, wash your face, and slip into something comfy. Now when you go into the kitchen, you'll be re-energized. Give yourself 30 minutes to make dinner.

Here are two ideas to help get you started.

Arugula Salad with Avocado and Croutons

Yield: 4 servings

Time: 15 minutes

Ingredients

2 bunches farmers' market fresh arugula, washed, pat dried, stems removed
1 carrot, peeled, ends trimmed, cut into thin rounds
1 medium sized avocado, peeled, roughly chopped
1 scallion, washed, ends removed, green and white parts thinly sliced
1/4 cup croutons, preferably home made
1-2 tablespoons olive oil
1/4 cup balsamic vinegar
Sea salt and pepper

Method

In a small saucepan, over a very low flame, slowly reduce the balsamic vinegar to 2 teaspoons. 5-10 minutes. Set aside to cool.

Tear the arugula into bite-sized pieces and put into the bottom of a salad bowl. Add the other vegetables and croutons. Toss well.

Drizzle with olive oil and the reduced balsamic vinegar. Season with sea salt and pepper. Taste and adjust the seasoning.

Variations

Add 1/4 cup chopped tomatoes

Add 4 pieces crispy bacon, chopped

Add 1/4 pound grilled shrimp, roughly chopped

Add 1/4 cup fresh grapefruit sections, peeled

Fish with a Spanish Accent

Yield: 4 servings

Time: 30 minutes

Ingredients

2 pounds white fish--sole, swordfish, halibut, flounder--washed, deboned, skin removed
1 medium yellow onion or 4 shallots, washed, skins removed, roughly chopped
4 garlic cloves, skins removed, roughly chopped
1/4 cup green or black Mediterranean olives, pitted, roughly chopped
1/2 cup Italian parsley
1/4 cup fresh corn kernels
1/2 cup chopped tomatoes
1 tablespoon capers
1/4 teaspoon Spanish paprika
Sea salt and pepper
1/4 cup olive oil

Method

Cut the fish into squares roughly 2" by 2". Put half the olive oil on a plate, season with paprika, sea salt and pepper, dredge the pieces of fish in the oil and put aside.

In a large frying pan saute all the vegetables and herbs, except the tomatoes, with the remaining olive oil until lightly browned, about 10 minutes. Taste and adjust the seasoning. Because of the capers, additional salt may not be needed. Then, push them to one side of the pan to make room for the fish.

Pour the seasoned olive oil from the plate into the frying pan. Add the pieces of fish and saute until lightly browned on one side, about 5 minutes. Carefully turn over the pieces and spoon the saute over the top of the fish while the other side cooks.

Top with the chopped tomatoes and continue cooking another 4-5 minutes.

Serve hot with a salad or a side dish of sauteed vegetables--garlic spinach or steamed broccoli for example.

Variations

Substitute fresh cilantro for the Italian parsley

Add 1/4 teaspoon pepper flakes to the saute

Finish with a squeeze of fresh lemon juice

Cocktails Perfect for the End of the Week: Passion Fruit, Lime or Orange, & White Rum

Just when you thought you'd never get a break, the week is finally over. It's Friday night and you can stop thinking about work, school, and those never-ending errands.

The truth is, if you don't recharge on the weekend, you're toast next week. You'll be in a bad mood. You won't look forward to work, school, or those never-ending errands.

So you owe it to your good humor, your health, productivity and the betterment of all your relationships to kick back and take it easy.

A cool refreshing drink is a great way to slow down and smell the roses, or, in this case, the fresh fruit.

These drinks are all about the quality of the fruit. The limes, oranges, and passion fruit need to be fresh and juicy. The rum must be white. The sugar powdered.

Besides that, you'll need a couple of ice cubes and a muddler or a spoon. Now you're set to entertain yourself or share the good times with friends.

Passion Fruit, Lime or Orange & White Rum

Pick either lime or orange, the choice is yours.

Yield: 1 serving

Time: 5 minutes

Ingredients

1/4 cup finely chopped lime or orange, with juice
1 teaspoon passion fruit pulp including seeds
1/4 cup white rum
1 heaping tablespoon powdered sugar
4 ice cubes

Method

Crush the lime or orange in a glass with a wooden muddler or the back of a spoon, add the passion fruit, rum and sugar. Stir to mix well.

Add the ice cubes and serve with a small spoon, the better to sip and stir and sip some more.

Hot Soup for a Cold Day: Homemade Vegetable Soup

In the blink of an eye, summer disappeared. It seems like the 4th of July was just yesterday when we wore short sleeve shirts and shorts, had a picnic in the park, and watched fireworks explode overhead.

Now we're trying to keep warm and dry as dark clouds matte out the sky and cold winds push thick rain drops against our bodies. At a time like this, happiness is a good parka and thick socks!

Wrapping up in a thick blanket or cozying up to a well-stoked fireplace fortifies body and soul against the chill. For internal weatherproofing, though, nothing beats the cold better than homemade soup.

Simple is often best and that is doubly true in soups. When I'm cold, I want my soup hot, fresh tasting, and flavorful.

Vegetable soup is easy-to-make and nourishing. Perfect any time of the day, but when the weather's cold and rainy, I like soup in the morning. It's better than a cup of coffee or tea to get me out the door.

8 Vegetable Soup

For visual appeal, the vegetables are all cut the same size as corn kernels.

Please check out the Variations below. The soup makes a good base for the addition of other flavors and ingredients.

Yield: 4 servings

Time: 45 minutes

Ingredients

1 medium yellow onion, skin removed, finely chopped
4 garlic cloves, skins removed, finely chopped
1 medium potato, peel on, washed, finely chopped
1 ear of corn, husks and silks removed, kernels cut off
2 carrots, washed, trimmed, peeled, finely chopped
1 cup Italian parsley, washed, dried, leaves and stems finely chopped
1 cup brown mushrooms, washed, pat dried, finely chopped
10 cherry tomatoes, washed, quartered
3 cups spinach leaves and stems, washed thoroughly, finely chopped
1 tablespoon olive oil
8 cups water
1 tablespoon sweet butter (optional)
Sea salt and pepper

Method

Heat the olive oil in a large saucepan over a medium flame. Saute the onions and garlic until lightly browned. Season with sea salt and pepper. Add the other vegetables. Cook until softened, about 5 minutes.

Add the water, bring to a light boil. Continue to simmer for 30 minutes. Taste and adjust seasoning. For a creamier texture, add the sweet butter.

Serve hot, topped with croutons, preferably homemade.

Variations

Use chicken or meat stock instead of water

Trade out any of the vegetables for broccoli, zucchini, leeks, squash, kale, or any vegetable you like

Use chopped arugula instead of the spinach

For a hearty soup, in the final 5 minutes, add 1 cup cooked pasta, like ziti, penne, fussili or 1 cup cooked rice or 1 cup cooked white beans

Add 1 cup cooked, shredded chicken meat

Add 1 cup roughly chopped sauteed sausage

Season with 1 teaspoon finely chopped fresh rosemary or oregano added to the saute

Just before serving, sprinkle with freshly grated Parmesan or Romano cheese

For a touch of heat, dust the saute with cayenne

Rhode Island, O Rhode Island, How You Have Changed

In the mid-1970s, when I lived in Providence the food wasn't very good. Sure there was great local seafood, especially clams and lobsters, but if you wanted to eat out, your choices were pretty much limited to diner food and Mafia Italian.

To get decent food I traveled to New York to buy ethnic ingredients, read cook books and taught myself how to cook.

Recently I had the chance to return to Rhode Island to write a series of food and travel articles. I spent two weeks traveling around the state, eating in a great variety of settings, from diners and beach-side clam shacks to upscale bistros and fine dining restaurants.

I discovered a lot has changed in Rhode Island. The state is now home to dozens of passionate chefs with incredibly smart palates.

Johanne Killeen and George Germon (Al Forno), Brian Kingsford (Bacaro) Kevin Thiele (One Bellvue in the Hotel Viking), Kyle Ketchum (Spiced Pear in the Chanler Hotel), Champe Spiegle (Persimmon), Matt and Kate Jennings (Farmstead and La Laiterie), Ed Reposa (Thee "Red" Fez), Matt Gennuso (Chez Pascal), Ross Audino (Hotel Manisses), Bruce Tillinghast and Beau Vestal (New Rivers) to name a few.

Whether they're running a 10 or a 50 table restaurant, they want their customers to have the most satisfying experience possible. They care deeply about finding the best ingredients. They are constantly innovating and changing their menus. Good food is taken seriously in Rhode Island.

These are chefs with extraordinary energy. Like Derek Wagner, chef/owner of Nick's On Broadway. He is in the kitchen from the breakfast service at 7:00am until the restaurant closes at night. His energy, focus, and attention to details is mesmerizing. His food, delicious.

He is one of many.

The chefs know each other. They eat in one another's restaurants. They share ideas. They shop together. They help one another when needed. This is a community in the best sense of the word.

When I lived in Providence I had to fend for myself and that was good for my cooking. If I lived in Rhode Island today I might not have learned how to cook, but I probably wouldn't miss it. I'd be eating too well to notice.

The Nugget's Best of the West Rib Cook-Off is a Recession Buster

If you've never been to a barbecue rib-cook off, let me paint you a picture.

On either side of a long street, booths are set up with sellers hawking their wares. You'll hear laughter and a hundred conversations as people walk down the crowded street or stand in line at the booths.

Imagine a midway that looks very much like a county fair only instead of having rides, baking contests, and pens with animals, at a rib rib-cook, everyone is selling meat.

Pork ribs, beef ribs, brisket, turkey drumsticks, barbecue chicken, pulled pork, and hot links.

Ok, that's a slight exaggeration. Not everyone is selling meat.

You can buy sides that go with meat: cole slaw and baked beans and you can buy lots of fried things--thick fried onion rings, zucchini strips, hush puppies, garlic fries, and potato chips piled high on a plate looking very much like a small mountain.

For those watching their diets, there is fresh fruit on a stick and freshly squeezed lemonade. If you want something sweet, there are booths selling fennel cakes, shaved ice and chocolate dipped fruit on sticks.

But you don't come to a rib-cook because you want to eat all that other stuff. You come to a cook-off because you love to eat meat and you love barbecue.

You might see people in PETA t-shirts and you'd scratch your head wondering why animal rights advocates would be here, but then you read the fine print and you'd understand. At a rib cook-off, PETA means "People for the Eating of Tasty Animals."

In early September I was on assignment for Peter Greenberg to be a judge at John Ascuaga's Best in the West Nugget Rib Cook-Off, my second year and the Cook-Off's 21st.

Over six days, the Nugget's rib-cook attracts over 500,000 people, who come together for a celebration of good times and good food.

There are families everywhere you turn. Toddlers in strollers. Babes in arms. Teenagers who might not otherwise hang out with their parents are happily comparing notes about a favorite rib cooker or fiery barbecue sauces, like Johnson BBQ's ThermoNuclear or Rasta Joe's Island Fire sauce.

The Nugget adds to the fun with bands playing day and night. The sound of rock and country music drifts through the air, combining with the sweet smoke that pours off the wood burning grills as the racks of ribs are coated with thick brush-strokes of barbecue sauce.

People find space on the picnic benches that have been set up in the shade. Mostly though, impromptu picnics happen as soon as the people get their ribs. They can't wait. The ribs are that good.

People who come to a rib cook-off don't just come to have a quick bite to eat. Not a chance. They've come to sample and compare.

If you strike up a conversation with people as they eat their ribs, you'll find out that this isn't their first cook-off. Odds are they've attended the Best of the West before and they've come back to enjoy the ribs from their favorite cookers.

They'll eat a basket of ribs. Lick their fingers. Grab an ice cold lemonade. Walk around a bit. Listen to the music, maybe gamble a bit, then they're back out to the midway to try another cooker's ribs.

The conversations you'll hear as you walk down the midway are all about ribs and sauce. If there's inside-baseball talk, then at a cook-off, you'll hear inside-barbecue talk.

Which cookers are at the top of their game. Whose meat has the best balance of smoke and tenderness. Which rib has just the right edge of heat. There are comparisons between old favorites and new ones. Which sauces hit flavor out of the ballpark.

In addition to the judges ranking of the Best Ribs and Best Sauce, there's also a People's Choice award. People have their favorites and they lobby one another to promote the cookers they like.

Butch of Smack Your Lips BBQ is a favorite because he beat Bobby Flay on the Food Network's rib Throwdown. There are long lines in front of Rasta Joe's because who can resist barbecue with Jamaican flavors and heat? Last year's winner for best ribs, Bone Daddy's Bill Wall, has so many fans, they've started a Facebook page and he tweets to let people back home know what's happening each day at the cook-off.

The cookers are as enthusiastic about ribs as are the fans. They literally live, breath, and sleep dry rubs, sauces, and quality of meat. Of the 24 cookers in competition, 23 are on the road 4 months of the year.

From just before Memorial Day to just after Labor Day, the cookers criss-cross the United States in big rigs, pulling their mammoth smokers and barbecue grills. They move from competition to competition, selling their meats and sauces, going up again long-time competitors, and (hopefully) picking up more trophies along the way.

But even if they don't win, this is big business. Only a few of the cookers have restaurants. Most make their living doing catering and traveling the competitive barbecue circuit. In a down economy, where their catering business might be off because corporations don't have as much to celebrate and they've cut back on events, the cook-off business is as good as ever. Virginia Beach's Dan Johnson of Johnson's BBQ says, "People are staying local, enjoying themselves. The cook-offs are good for families. There are things for dads to do, moms too, and the kids get to play. There's lots to do."

The Nugget's Best of the West is a great example why business is so good. Where else can a family have so much fun for so little money?

There's no admission fee. The entertainment is free. Everyone is welcome to stop and listen to the bands that play day and night. A large crafts fair is set up nearby where you can shop for clothing, hand-made jewelry, household decorations, and toys. There's plenty to eat and drink. The most expensive plate of food is under $15.00. You're hanging out with family and friends.

So where do the big guys like to eat when they’re on the road?

Butch eats ribs from old friend Ray “Red” Allen Gill’s Razorback, stopping by Red’s place in Arkansas and when they’re at events competing against one another.

Peter and Roberta Rathmann of BJ's Nevada Barbecue Company--the only Sparks barbecue restaurant at the competition—-try small, family operations when they travel because they want to see what people like themselves are doing.

Joe Alexander of Rasta Joe’s likes Corky’s in Memphis, Tennessee for the pulled pork and ribs.

But surprisingly, what most cookers recommend isn’t what you’d think.

Most agree with Bill Wall who says, “The honest truth is I don’t eat a lot of barbecue. I love to visit and see barbecue places [when he’s traveling]. But when I’m going out to eat, I like Caesar salads and shrimp, a good pasta or a great piece of meat.”

Unlike Bill and the other cookers, I rarely get the chance to eat great ribs and I love them. So being a judge at the Best of the West is a great treat.

The tough part, though, is the waiting. The first rule of the contest is that no judge may eat a rib until the judging.

Walking past all those cookers, their grills ablaze, the smell of barbecue sauce and smoke in the air, is pure torture. Watching crowds of people eating baskets of ribs and licking thick, sweet sauce off their fingers, it takes all my self-control so I don't just reach over and grab one of those ribs and devour it on the spot.

But I’m true to my judge’s oath and I wait.

When the time comes, the judges meet in a secured room inside the casino. The ribs are put out on a large table. The cookers are identified only by number.

The tasting begins in hushed silence. The second rule of judging is “No talking.” In 40 minutes, each judge has to evaluate either 12 (the preliminary round) or 10 (the final round) ribs. Walking around the chafing dishes we solemnly nibble on a bone, evaluating each rib for appearance, tenderness, mouth feel, and taste (salty, sweet, and heat).

Some ribs I like right away. Others I’m convinced aren’t good. But in fairness I know that a cooker shouldn’t be judged on one rib alone. So it’s back around the table for a second tasting. I score each one. Then I go back a third time to confirm my favorites. I’m dying to know who I like, but all I know is a number.

After the judging we’re invited to a special area where the cookers bring their ribs to a large tent so it’s easier to try everyone’s ribs and sauces. Now I have the chance to put a face to a rib, so I methodically take one rib from each serving dish (if you’re keeping track that’s 24 ribs) and carefully write on the Styrofoam plate the name of the cooker. I take a bite out of each one but only eat the whole rib if it’s great.

By the end I think I have a pretty good idea which cookers made my favorite ribs. I keep it to myself because the results of the contest aren't announced until tomorrow.

When I go to bed that night, I go to sleep happy and very full. In four hours, I’ve eaten 30 ribs.

After about an hour, I wake up with terrible chest pains so bad I am convinced I am dying. I know I should call the front desk and ask them to call an ambulance, but the pain is intense, I can’t move a muscle.

Then I realize I'm not having a heart attack. It is heartburn. You can’t eat that many ribs and not pay the price.

But it was worth it

Bread Custard with Raisins and Dried Cranberries

Don't waste food. That's what my grandmother always told me. I took that simple idea to heart.

When we go out to eat, I bring home what we don't eat. Especially the bread. Why let good bread get thrown away? And if you're in the grocery store, and you see a loaf of marked-down white bread, buy it and you'll be able to make a dessert that's as easy-to-make as it is elegant looking and delicious.

Bread Custard with Raisins and Dried Cranberries

Unlike traditional bread puddings, this dessert is designed to come out of the pan.

Yield 4-6 servings

Time 30 minutes preparation, 60 minutes baking

Ingredients

2 eggs
1 cup heavy cream
1/2 cup + 1 teaspoon sugar
6 slices white bread
1 tablespoon dark raisins
1 tablespoon golden raisins
1 tablespoon dried cranberries
1 tablespoon whole raw almonds, roughly chopped
1 teaspoon sweet butter, melted

Method

Soak the raisins and cranberries in the cream for an hour or overnight.

Pre-heat the oven to 350. Toast the bread in the oven for 4-5 minutes on each side until lightly toasted. Set aside.

Heat 1 teaspoon of sugar in a nonstick skillet over a low flame. Add the chopped almonds. Stir frequently until sugar begins to melt. After the almonds have been coated with the melted sugar, remove from the pan and chop on a cutting board.

Make the custard-base by using a fork to beat together the eggs and sugar. Add the cream with the raisins and dried cranberries. Stir well.

Put water into a small bowl. Taking 2-3 slices of toasted bread at a time, dip the bread in the water for a few seconds. Carefully squeeze out the water and tear the bread into pieces and drop into the custard. Mix well.

Instead of using a standard baking pan, use a 9" round take-out container. Why? Because the thin, aluminum-sided take-out container is flexible and that makes removing the bread custard easy.

Paint the inside of the take-out container with melted butter. Pour in the custard-bread mixture. Put into a water bath (1" of water in a pan larger than the take-out container).

Bake for 30 minutes, remove from the oven. Sprinkle the caramelized chopped almonds on top of the custard. Loosely lay a piece of aluminum foil over the custard to prevent the top from burning before the custard is set

Return to the oven for another 15 - 30 minutes. The custard is done when you touch the top and it only slightly jiggles (shouldn't be "wet"). Then remove from the oven and let cool on a wire rack.

When cooled, the custard will shrink slightly allowing for easy removal from the pan. Place one hand on top, flip it over, and carefully remove the cake from the pan. Place a plate on the bottom and flip it over.

Serve warm dusted with powdered sugar or topped with whipped cream or ice cream.

Ramen Noodles with Farmers' Market Fresh Vegetables & Kimchi

I've been trying to convince my sons that ramen is good for them. They're both living on their own. They are serious about eating healthily and keeping to a budget. They keep down their costs by avoiding processed foods and fast food joints. They shop at Costco and buy in bulk.

Which is why I've been trying to get them to think about ramen. A package costs under $1.00 and if you make your own soup and add farmers' fresh vegetables, you'll have an economical, nutritious meal.

The problem is when they were kids they ate lots of Cup O'Noodles and Instant Ramen with hot water flavored with artificially flavored soup packets. In no way am I talking about that.

Tracking down a better kind of ramen takes a small amount of work. The local supermarket may only have Top Ramen which is ok but not preferred. If you live in an area with Asian markets, you'll find a wider selection of brands. In Los Angeles, we have Chinese, Vietnamese, Japanese, and (my favorite) Korean markets where there are so many choices there's a ramen aisle.

Look for ramen noodles that don't use MSG or artificial ingredients. And throw away the powdered soup packets.

For the soup you can use any homemade stock you like: chicken, beef, or pork. I like making a sauteed vegetable stock. Throw in cooked chicken, raw shrimp, or a sliced hard boiled egg and you have a deliciously satisfying meal that costs pennies.

Ramen Noodles with Farmers' Market Fresh Vegetables & Kimchi

You can use just about any vegetable, meat, or seafood you like. Kimchi adds a nice crunch and the heat is delicious.

Yield 4 servings

Time 30 minutes

Ingredients

2 packages ramen noodles, discard the soup and flavor packets
1 carrot, washed, peeled, cut into pieces 1/2" square, 1" long
4 radicchio leaves
1/2 medium yellow onion, skins removed, roughly diced
2 garlic cloves, finely diced
8 shiitake mushrooms
1 ear of corn, kernels removed
1/4 pound string beans, strings and ends removed, cut into 1" lengths
10 cups water
1 tablespoon soy sauce
2" piece of fresh ginger, peeled, cut into thin strips (optional)
1 cup kimchi, cut into thin strips
Sea salt and pepper
1 tablespoon olive oil

Method

Drizzle the olive oil seasoned with sea salt and pepper on a large saute pan. Saute the vegetables except the kimchi until softened and lightly browned. Add 6 cups of water and simmer for 20 minutes until reduced by half. Taste and adjust the seasoning. Add soy sauce.

In a large pot, boil 4 cups of water. Add the ramen noodles and cook uncovered for 5 minutes or until al dente. Stir frequently to prevent the noodles from sticking together. Reserve 1 cup of the noodle water. Strain the noodles and add to the vegetables and broth.

Taste and add the noodle water if more liquid is needed.

Serve in bowls with chop sticks and spoons.

Variations

Top each bowl with 1/2 a hard boiled egg, thinly sliced

Instead of radicchio use 1 bunch of spinach, washed, whole leaves or roughly chopped

Instead of water, use chicken, pork, or beef stock to make the soup

Add 1 cup raw shrimp, washed, peeled, deveined, and roughly chopped to the soup when you add the noodles and simmer 5 minutes until the shrimp are pink

Top with thin slices of soy sauce marinated, grilled chicken, pork, or beef