Wednesday, May 30, 2007


Sorry it's been a while. I've been attempting to be more spontaneous and less fascist about my evening plans. We're moving in (ohmydearlord) about eight weeks, and I want to spend as much time as possible with our terrific friends here. Being more spontaneous means dinner isn't as formally plotted out, which means often it's not so much fun to post. (I mean, a spinach salad with strawberries, pine nuts, Israeli feta, and balsamic dressing is delicous, but I pretty much just gave you the recipe in this sentence.)

You'll have to be patient with me over these next couple of months, with the crush of relocation fast approaching and a battery of "I want to do this before we leave MyTown" activity. Trust me, I am sure the computer and I will be attached at the hip come our move. YOU will be my social life. Sigh.

Still, I am very excited for lots of reasons about our move, though the closer it gets the more anxiety I feel about finding a place to live, deciding on activities to fill my time . . . But I am sure it will all work out. And I will (at least for the first couple of months) have more time to play in the kitchen! Very much looking forward to that.

In the meantime, we are enjoying my tabletop tinkering as often as possible. I found this recipe in Eating Well magazine. It was delicious, satisfying, and good enough to make again soon! I want to shout it from the rooftops: Our Hero likes tempeh!! For those of you who have yet to try this soyish delight, tempeh is a fermented soybean loaf that sometimes includes grains. It is chewy and hearty and very high in protein.

Smothered Tempeh Sandwiches
1 8-oz. block of tempeh, cut in half longways into two thin slices, then halved again (you will have four thin sandwich-sized slices)
10 oz. mushrooms, sliced (I used cremini)
1 medium red onion, thinly sliced
1 cup red wine
4-8 slices of whole wheat bread, toasted (you could make this openfaced or "traditional")
4 thinnish slices provolone cheese
Salt and pepper
Olive oil

Saute the mushrooms, onion, salt, and pepper in olive oil (just enough) over medium-high heat until golden (about 10 minutes). Stir in wine and reduce heat to medium. Add tempeh slices to the pan, spooning the wine-y mushroom mixture on top of each piece. Simmer until the wine has evaporated, 5-15 minutes. (You can fix a salad and cut up some fruit while you're waiting.) Remove from heat. Scoop mushrooms and onions equally onto each tempeh slice. Top with provolone slices, cover pan, and wait about a minute and a half until cheese has melted. Remove each "smothered" tempeh slice and place on toast to enjoy.

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