Middle-Class Cooking Strikes Back!

While writing my last post, "Middle-Class Cooking", I was torn between wallowing in self-pity (because my cooking style is not "chic") and writhing in indignation (because my cooking style doesn't HAVE to be "chic", dangit!).  Eventually, I screwed up my courage and returned to the offending magazine with a greater sense of caution to read a little bit more.  To give it another chance.  Let bygones be bygones and whatnot.

This time I decided that even the picture of the editor is too upscale for me.

So, instead of lamenting over not knowing which roasting pan is appropriate for a pheasant, I decided this: if I ever do need to roast a pheasant, I will know exactly which magazine will have the appropriate, if slightly haughty, answer for me.

Until that day, I will, in my middle-class kitchen with my middle-class ingredients and tools, come up with fun, easy, reasonable recipes like the ones I will share with you below.  I do not specify amounts for spices because I always adjust them depending on what I'm serving the meal with; besides, to each his own when it comes to flavor.  Ross is heavy-handed with red pepper, cayenne and freshly ground black pepper, while I prefer dill, mint and lemony flavors.  I tweak each meal accordingly, and you probably do to.  So, I include the spices for a flavor profile, but it's wisest to season to taste.

Mushroom Couscous

Heat about a tablespoon or so of olive oil in a medium skillet.  Add a generous sprinkle of sesame seeds and flaxseed.  Toast lightly.  To the pan, add about 2/3 of a cube minced firm tofu and 1 cup of roughly chopped mushrooms (I prefer the mighty portobello myself, but any type is fine).    Saute for several minutes, until tofu begins to brown slightly and mushrooms become tender.  Add a healthy splash of lemon juice.  Sprinkle with reduced-fat feta and allow it to warm slightly.  (Don't bother trying to melt it; it doesn't get gooey like mozzarella.)  Remove from heat.  In the meantime, prepare 1 cup of couscous and stir in black pepper, salt, garlic and lemon juice to taste.  Stir the mushroom mixture into the couscous and top with more cheese, if desired.  Serve with mint iced tea for a light lunch, or serve as a side dish with chicken or lamb.

Wonder-Bird Burgers

Combine about a pound of ground turkey with chili powder, onion powder, black pepper, sea salt, red pepper, oregano and a little cumin.  Form into 4-6 patties and cook in a grill pan over medium heat (turn only once).  At the same time, fry up several strips of turkey bacon and drain on paper towels.  While the meat cooks, peel and halve one ripe avocado.  Slice for sandwiches and lightly sprinkle with lemon juice; set aside.  Thinly slice a ripe beefsteak tomato for the sandwiches as well.  (I'm not a fan of onions, but red onion would be great on the burger, too.)  Lightly toast whole wheat or hearty whole grain buns and spread with light olive-oil based mayonnaise and/or spicy brown mustard.  Top the turkey patties with reduced-fat cheddar cheese, bacon, tomato, avocado, and a few leaves of spinach.  Serve with a salad of dark leafy greens, mushrooms and olives topped with a warm balsamic vinegar dressing.