There is No Such Thing as Wasted Time in the Kitchen

I was cooking at a friend's house a few Sunday dinners ago and she commented, "I have cookbooks, but I end up picking recipes from magazines or on the net because cookbooks can be so intimidating. A magazine recipe seems more approachable." Her part in our dinner was an Ahi delight.

What you see pictured is the bedding for the Ahi: sweet basil, cherry tomatoes, roasted bell peppers, olives. Flavor, flavor, flavor. Roast the bell peppers (no green please); wash the tomatoes, rinse the sweet basil. Roast the vegetables for about 25 minutes, sprinkle with 1/4 cup of white wine, and place the fish on top of the vegetables. The Ahi is not seared, so expect it to be steamed; you could sear it and place it in the oven for a few minutes to capture the flavors of the bed of savories.

I contributed a red cabbage salad with bacon and goat cheese from Cook's magazine:

• 1/2 head red cabbage
• 4 to 6 slices of bacon
• 5 1/2 ounces goat cheese

Wash, core, and finely shred the cabbage; transfer to a large bowl. Saute the bacon until crisp and browned, then drain on paper towels, reserving a tablespoon of the bacon fat for flavor. For the dressing, whisk minced garlic into the reserved bacon fat with 1/2 cup vegetable oil and 1/4 cup red wine vinegar. Bring the cabbage and bacon to room temperature. Warm the dressing, crumble the bacon over the cabbage, add the warm dressing, and toss well. Transfer to plates (makes 6 servings) and crumble the goat cheese evenly over each. Serve immediately.

The process of cooking, or even preparing raw food, can be therapeutic for me. I will spend a whole afternoon making a meat sauce or preparing a soup to fill my freezer for evenings when I want a meal with little preparation. What are your favorites?

Tahini Wrap (my latest favorite lunch or light dinner):

• 1 warmed spelt tortilla
• 1 tablespoon tahini
• 1/3 thinly sliced avocado
• 1/3 thinly sliced red or yellow bell pepper
• 1/8 cup green onions
• 1/4 thinly sliced cucumber
• A handful of baby arugula

Layer in the order above and roll like a burrito to make a delicious wrap.

I have music playing while I cook, or I listen to a talk show such as Fresh Air on NPR. I don't rush; I enjoy the beauty of the vegetables I am slicing or the smell of the blood oranges I am juicing. Which brings me to my final recipe, from Cooking Light, January 2011. Quinoa rules!

• 1/4 cup finely chopped green onions
• 2 tablespoons blood orange juice
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped cilantro
• 1/4 teaspoon each salt, ground coriander, ground cumin, and paprika
• 3 tablespoons extra-virgin olive oil
• 1 cup uncooked quinoa
• 1 3/4 cups water
• 2 teaspoons grated blood orange rind
• 1 teaspoon lemon rind (Meyer best)
• 1/2 teaspoon salt, divided
• 1 cup blood orange sections, chopped
• 1 cup diced peeled avocado
• 6 whole kumquats, seeded and sliced

Combine the first ten ingredients in a medium bowl, stirring with a whisk. Gradually add the oil, stirring constantly. Combine the water, quinoa, and 1/4 teaspoon salt in a saucepan; bring to a boil, cover, reduce heat, and simmer 10 minutes until the liquid is absorbed. Remove from heat and fluff with a fork. Combine the quinoa, remaining salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently. Add the dressing and toss to coat. Spoon 1 cup salad onto each of 4 plates.

Whispers of the Breath Diva:

In this moment I can enjoy my life! I can nourish myself! I can appreciate my senses!