The Improvised Chef

05/12/2013 12:41 PM

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Super Green Pasta

This super green pasta dish needs no witty introduction. All you need to know is that it's tasty and good for you!Even the spinach pesto has ZERO oil in it.Just make it. You'll be happy you did.Super Green PastaIt's a leafy green explosion: spinach two ways, collard greens, and basil (which I am counting as a leafy green). Comes together super quickly and is way tasty!16 oz whole wheat

The Improvised Chef

05/05/2013 12:26 PM

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Gorilla Wraps

Gorilla wraps. Those little vegan, burrito-like treats wrapped in a collard leaf seem to be popping up everywhere lately.Drew Barrymore swears by them, crediting their fibery, leafy goodness for helping her shed her baby weight. Personally, I think the weight loss is due to half of the wrap falling out onto her plate. These suckers can be messy!Kidding aside, these little babies

The Improvised Chef

04/28/2013 01:02 PM

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Corn and Avocado Salad

Warm weather is coming to Chicago.I swear it is. This week, flowers started to bloom. A giant glowing thing in the sky made an appearance. And, little green things started to appear on tree branches. If memory serves me, I believe they are called "leaves." I'm in the mood for something fresh, fast, and uncomplicated. And super tasty.I love guacamole, so I played

The Improvised Chef

04/22/2013 10:37 AM

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Moroccan Inspiration

I love playing around in the kitchen. Perhaps it is the act of creation, but I derive so much pleasure spending time dancing around a soup pot making an point of inspiration a culinary reality. I particularly love trying to recreate restaurant dishes at home and putting my own spin on them.Imitation is the highest form of flattery, no?I recently had a simply divine Moroccan Spiced Eggp

The Improvised Chef

04/01/2013 10:02 AM

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Mom's Taco Salad 2.0

One of my favorite dishes growing up was my mom's taco salad.And, being a woman of Swedish decent from upstate New York, you know her recipe was muy auténtico. Ground beef became delicioso taco meat thanks to the chemists at Old El Paso and their rust colored taco seasoning packet. Iceberg lettuce, kidney beans, tomatoes, and onion were tossed together with almost an entire bottle of T

The Improvised Chef

03/24/2013 06:07 PM

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No Cheese Mac & Cheese

I am a mac and cheese connoisseur.My love affair began when I was first introduced to that little blue box filled with elbow shaped pasta and a crazy looking orange powder. Kraft Macaroni and Cheese was one of the first things my mom taught me how to "cook." It was better cheesy living through chemistry. Later on, in my college years, I discovered the beauty that was Velveeta Shells an

The Improvised Chef

03/18/2013 10:34 AM

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Unleash Your Inner Bobby Flay

So there I was, standing in the produce section of Devon Market, just soaking in the huge variety of the bounty before me. Dandelion greens, purple kohlrabi, parsley root, mountains of herbs, chiles or all shapes and sizes and potency, tomatillos...Tomatillos? I don't think I have ever made anything with tomatillos. I mean, I know I have purchased them before, but I don't think t

The Improvised Chef

03/09/2013 12:39 PM

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Phinally Phigured Out Pho

It's hard to believe that it has been almost a year of Meatless Monday recipes.And I think we should up the ante by trying our hand at a favorite of mine, pho. Pho is a traditional Vietnamese soup usually consisting of rice noodles, fresh herbs, and either chicken or beef. I love this dish for its amazingly aromatic broth; it's like an Asian version of chicken noodle soup.Since we are

The Improvised Chef

03/03/2013 01:47 PM

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Meatless (and Oilless) Monday

So my good friend Nicole threw down the gauntlet. Make a vegan meal completely oil free.And I panicked. How could you possibly make something tasty without oil?! Well, as Nicole pointed out, without oil doesn't mean without fat. She pointed me towards nuts, olives, tahini, seeds, avocados and the like. And she's always wanted me to cook with nutritional yeast (or more

The Improvised Chef

02/24/2013 02:46 PM

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Split Peas Ain't Just For Soup!

While living in Memphis, J and I had a Sunday tradition of going out for Indian food for lunch. A lazy morning was made even lazier when we piled into the car for the three block trip to India Palace and its incredible buffet. As I write this, it is Sunday, J is in Memphis, and I am feeling a bit blue. I thought I would cheer myself up with some Indian inspiration, so for Meatless

The Improvised Chef

02/18/2013 09:52 AM

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Pixar Inspiration

Have you ever seen the movie, Ratatouille? That delightful flick from Pixar, featuring a French rodent with culinary proclivities, warms my heart whenever I think about it. Not only is it about pursuing your passion despite all obstacles (it's a hard life for a rat in a kitchen), it exposes its audience to the disciplined and inspirational world of cooking. Anything that encourag

The Improvised Chef

02/11/2013 10:47 AM

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Umami Love

Salty, sweet, sour, bitter, and...umami?Yep. There's a fifth taste out there. Umami is that deliciously savory taste usually found in meat and seafood. However, many vegetables are filled with umami. Tomatoes, celery, cabbages, mushrooms, and spinach are rich in umami flavor, as are soy sauce and green tea. So if you are looking for something that satisfies your savor

The Improvised Chef

02/04/2013 11:27 AM

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Cold Weather Comfort

Yep.It's snowing.And whenever the weather turns nasty, I become incredibly lazy. And hungry. I don't want to leave the house, so it's time for a good old pantry raid to see what I can cook up for dinner. Black beans, quinoa, canned tomatoes. A jalapeño dying in the fridge and an avocado ripening on the counter.Sounds like soup to me!Tomato and Black Bean Soup with QuinoaWarm and

The Improvised Chef

01/07/2013 08:35 AM

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Some Mediterranean Lentil Love

I love rapini.It's kind of like if spinach and broccoli had a baby and the baby was bitter about it. Also known as broccoli rabe, it's (oddly enough) a member of the turnip family and has a nutty, slightly bitter taste. Super nutritious and easy to prepare, this super green veggie is perfect for a side dish or as a component in a larger dish.Like this...Rapini with Red LentilsThe slightly bi

The Improvised Chef

12/31/2012 10:59 AM

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NYE Detox

The holidays are coming to a close...finally. I have had my fill of cheese trays, cookies, roasted whatevers, and booze.There was lots and lots of booze.So as we head into the last night of decadence for the year, I thought I might do something for my liver, and beets fit the bill nicely. A fabulous source of iron and antioxidants, beets help your liver function at its fullest capacity

The Improvised Chef

12/24/2012 09:57 AM

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Comfort and Joy

I love a good hash.It's quick, cheap, and comforting. And, it's one of the ultimate improvisational foods as you can mix and match your favorite ingredients (or simply use up what is in your refrigerator). Traditionally, it's a combination of meat, potatoes, and spices, but I find it's just as delicious without the meat. Play around with different combinations of root veget

The Improvised Chef

12/10/2012 11:35 AM

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Gettin' Spicy

One of the things I love most about urban living is the bodega, that little corner store that has a just a little bit of everything in it.There are about four within walking distance of my apartment, and each one has it's own distinct character. There's the Italian grocery with oodles of pastas, grains, and pickled salads; the predominantly Eastern European store offering up strange cuts of

The Improvised Chef

11/24/2012 10:20 PM

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Quickie Broccoli Pesto

So...you made it through Thanksgiving and have just crossed the threshold into Holiday Land.Or in my case, tech. For those of you who aren't familiar with the term "tech," it's the week before a show opens when all of the fabulous production elements come together. Not only do the actors have to remember their lines, music, and choreography, they must do so while dealing with costumes,

The Improvised Chef

11/20/2012 09:27 AM

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Taking Stock in Stock

I've always thought making your own stock was a big waste of money. Basically you are boiling the crap out of whatever you are using, making it inedible by the end.And then, I tried making a roasted vegetable stock.Great Gaia, is this stuff good! And, when you come right down to it, it basically costs the same since you make about 3 quarts of the stuff.I made a batch last week, and I h

The Improvised Chef

11/19/2012 10:51 AM

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Terrine Terrain

As you might suspect, I love Thanksgiving.It's a holiday that is a celebration of food, family, and...er...football. While I don't necessarily care about the latter, although I have been known to jump into a friendly Turkey Bowl competition with friends, the thing that tugs on my heart strings most is having the opportunity to give thanks for loved ones near and far and to eat some delicious

The Improvised Chef

11/09/2012 04:51 PM

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Dinner in 15 minutes or under

I love taking my time when I cook. Nothing melts away the stress of the day like spending time playing in the kitchen, coaxing out flavors through roasting, baking, or braising.But, sometimes, time is not on your side, and you need to get something healthy that comes together in minutes. In those moments of harried reality, I turn to one of my fave ingredients, the Brussels sprout, for inspi

The Improvised Chef

11/02/2012 01:45 PM

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Quickie Dinner

The holidays are going to be on us sooner than we expect. That means zero time for anything. In fact, I've gotta scoot to rehearsal so here is a fast and healthy dinner, ready in 15 minutes (or less)!Whole Grain Penne with Kale, Black Olives, and CapersAdd some pine nuts at the end for a nutty bite!16 oz whole grain penne1 large bunch kale, stemmed and torn (about 8 cups)1 medium shall

The Improvised Chef

11/01/2012 01:30 PM

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Sun-Dried Tomato Pesto

Looking for a diary free dinner that is full of flavor and takes about 15 minutes to make?Give this a whirl!Penne with Sun-Dried Tomato "Pesto" and Wilted Spinach.The smoked paprika adds a surprising depth of flavor to the dish.1/2 cup sun-dried tomatoes2 cloves garlic3 Tbl pine nuts1 tsp smoked paprika2 Tbl red wine vinegar1 tsp fresh thyme1/4 cup olive oilpinch of crushed red pepper 2 1/2 cups f

The Improvised Chef

10/30/2012 10:05 AM

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Gravlax love

Nothin' screams "Fanciness" like gravlax.Gravlax is a good ol' Swedish/Norwegian tradition of curing salmon with salt, sugar, and dill. Although it's a bit time consuming, it is super easy to make and is guaranteed to impress!Serve on toast points of a dark bread with cream cheese, tomato slices, red onion, and capers. Try it in a frittata or on a flat bread pizza with arugula.

The Improvised Chef

10/29/2012 09:26 AM

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Autumn Love

I love fall.Crisp weather, beautiful leaves, and everything smells like corduroy and fireplace smoke. It's like a John Irving novel, minus the orphans.And, warm, comforting flavors begin to creep their way into my cooking. Apples, mushrooms, bitter greens, turnips, parsnips, gourds of all kinds, and earthy spices like cinnamon, cumin, and nutmeg fill my kitchen with comforting aromas.S

The Improvised Chef

10/28/2012 02:59 PM

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Simon and Garfunkel Punkin' Biscuits

I've been playing around with this recipe, and, darn it, these suckers are good! A little bit of the Simon and Garfunkel herb mix (parsley, sage, rosemary and thyme...minus the parsley) make these savory bites a great vehicle for poached eggs, sopping up chili, or served with braised short ribs.And I'm no baker, so if I can do it, you can!It's like a meatless Punkin' Egg's Benedict!Savory Pun

The Improvised Chef

10/25/2012 01:51 PM

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The French Connection

I believe Julia Child put it best when she said, "Butter."When I think of French cooking not only do I conjure up images of that Gentle Giant of the Kitchen who pioneered the cuisine in America, I think of incredibly rich food laden with butter, cream, and booze. It is comforting, seductively aromatic, and, above all, incredibly delicious. While there is nothing wrong with indulging in a buttery p

The Improvised Chef

10/15/2012 09:45 AM

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Pomegranates: The Great Stress Reliever

We've all heard that pomegranates are good for you, chock full of antioxidants and other healthy stuff and junk. But the big question is, "How the [beep] do you get those seeds out?!" Simple, my friend, you whack 'em out!Yes, another wonderful benefit of pomegranates is they stand in for all of the frustrating people in your life as you beat the seeds right out of their pretty little hull.&n

The Improvised Chef

10/08/2012 09:28 AM

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Parsley...really?

I totally believe that parsley is perhaps the most underrated herb out there, but who knew that it would be so good for you?!A little web digging, and I uncovered that parsley is an excellent source of Vitamin K (which promotes bone health and helps blood coagulate), a nice source of Vitamins C and A, and is rich in antioxidants.Who knew? I just thought it was tasty.An extra bonus when enjoy

The Improvised Chef

10/07/2012 11:50 AM

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An Education: Asian style

Sometimes people get freaked out by food.Most of the time it's because of a horrible, life-altering childhood culinary fiasco such as canned Brussels sprouts or a lobster boil gone terribly awry. I remember sitting at my grandmother's table when I was four years old, breathlessly awaiting her infamous Yorkshire pudding, which I had never had the honor of tasting, and being terribly disappoin

The Improvised Chef

10/02/2012 03:52 PM

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Fall has fallen

I know I'm not alone in saying that October is my favorite month. It starts off with warm-ish, sunny days, moves into an explosion of brilliant colors, and ends with Halloween (or as I like to call it Gay Christmas).And we get to enjoy the warm, earthy, spicy flavors of fall.I had a couple of chicken sausages in my fridge, so I thought I would try to play around with to refine a tailgate tre

The Improvised Chef

09/24/2012 09:58 AM

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Nearly Palak Paneer

I love Indian food.With it's rich, spicy flavors and warm, inviting aromas, Indian food is one of my favorite comfort foods. Whenever I eat it, I feel as if I am wrapped in a soothing sari of love. But I have never attempted to make it at home. I think having an Indian buffet right around the corner for eight years was the main reason, although having the tiniest kitchen known to

The Improvised Chef

09/17/2012 09:50 AM

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A Veggie Quickie

Stanislavski writes that an actor prepares.And I would like to state that a healthy eater must prepare as well. "Ugh!" you may think, "I've already given up meat and dairy, now I have to do work?!""Nay," I say, fellow healthy eater. Think of it as preparing yourself for the weekly battle towards health. When I was a teacher, I would set aside a couple of hours each Sunday to prep

The Improvised Chef

09/10/2012 10:54 AM

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Cookbook Inspiration

I love a cookbook.Not only do they provide you with tasty morsels to satisfy your belly, but they are snap shots of a particular time in culinary history. You have your classics; Julia Child's Mastering the Art of French Cooking comes to mind, in which time honored techniques and traditions are carefully laid out for the reader.Who doesn't love cooking over an open flame in your living room?

The Improvised Chef

09/03/2012 11:35 AM

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Pucker Up for Some Vinegar

Are you looking for a way to liven up your food without adding any fat?Play around with vinegar!Whenever you are cooking, you are trying to present a variety of well balanced flavors. These days, you can find a myriad of flavored vinegars at your local grocery store. And, the best part is you don't have to spend a fortune to find some tasty ones, too. Unless you want really good balsam

The Improvised Chef

08/25/2012 12:42 PM

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Hankerin' for Fall

I always get antsy towards the end of summer.I'm tired of being hot. I want to buy school supplies and wear cute sweaters.So I thought I would force the issue by cooking with some fall flavors. And meat.Beer Poached Sausages with Caramelized Onions and Balsamic ApplesMmmm...grilled meat.Nothin' screams fall like some fancy, schmancy tailgate food. This can be made ahead of time...

The Improvised Chef

08/24/2012 05:14 PM

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It's Tofu Time: Breakfast Style

I was never one for breakfast.Usually I was still full from the night before or I had overslept and had to get out of the house or I thought skipping a meal would help my waistline. And then I started making smarter choices about food, and I have fallen in love with breakfast once more. Consuming less animal products means a better night's sleep, less bloating, and, basically, no

The Improvised Chef

08/18/2012 03:16 PM

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The Power of the Sofrito

Folks in the culinary world are always talking about "depth of flavor," but what exactly do they mean by this? Quite simply, you are trying to get the most bang for of your buck and coax out as much of the delicious goodness from your food.One of the best ways of achieving great depth of flavor in your cooking is through braising, a process of cooking something for a long period of time in l

The Improvised Chef

08/18/2012 12:26 PM

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Join the fun on Facebook

Hey there, friends!If you haven't like The Improvised Chef on Facebook, why don't you hop on over there and give it a LIKE!I would be most appreciative and there's a lot of stuff not on the blog!Heart,IC

The Improvised Chef

08/13/2012 08:23 PM

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Two fer...

I love soup. It's homey, comfort in a bowl. And I especially love the cooling goodness of a chilled soup in the summer.Plus it's super easy to make.The trick is to layer your flavors into your pot instead of just doing a whole lot of chop and drop. Thomas Keller, of French Laundry fame, speaks of the importance of taking time with your food preparation. Not to say that you

The Improvised Chef

08/06/2012 02:26 PM

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Feelin' Just Peachy

When I was 16, I shot my first commercial.It was for a St. Louis based grocery store chain called Schnucks. I know...unfortunate family name, no? The spot was one of those "how many happy people can we show eating fruit in a minute" type situations. It was spring time, and they were getting ready for the summer fruit push.I had stumbled into the gig; a mother of a friend of mi

The Improvised Chef

07/24/2012 01:13 PM

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Embrace Your Bread

I used to be a carb counter, panicking at the slightest mention of bread or pasta. For months I avoided sandwiches, potatoes, and delicious pasta dishes thinking that if I didn't consume any of these treats weight would just melt off. Dr. Adkins really did a number on me.Then, I got a grip.Carbs aren't bad for you, in fact you need them for energy. The key, as with everything, is

The Improvised Chef

07/09/2012 11:06 AM

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It's Hot So Let's Get Pickled

Seriously.Has it ever been this hot...ever? Half of the country is melting away, and I am developing a seriously antagonistic relationship with my summer wardrobe. How can you look cute when it's a gazillion degrees outside?When it's this smeltering (that delightful combination of sweltering and melting), I tend to look for foods that help me feel cooler. I love all things

The Improvised Chef

07/02/2012 09:18 AM

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No Cook Cocktail Party

J and I had our first little get together in the Chicago digs: a few friends over for cocktails and nibblies and then off to dinner.And it was hot.The challenge: create delicious no cook nibblies that wouldn't fill us up, yet were fun and "elegant" enough for entertaining.This is what was on the menu:Pistachio Stuffed DatesTomato and Mango with Curry Basil VinaigrettePea Puree with Avo

	The Improvised Chef
	A foodie improviser playing in the kitchen, updating classic recipes and playing with healthy alternatives.

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