I want candy

Spring in Boston is the most fickle experience I ever have. Every year. One day its a beautifully warm 60 and the next, wool scarves and hats. It makes food cravings fickle, too, which is the primary beef I have with the early part of this season. One day, I crave fresh vegetables warmed by the sun. The next day its dreams of swirling broth. Here is what helps me through this tough gastronomic dilemma.

Sea Candy Stew

1 T canola oil
1/3 lb each bay scallops, calamari and small shrimp (OR 1# of any. If you can go to Trader Joes, there's a good frozen mix of them)
1 3 inch section fresh ginger, peeled and cut into matchsticks or minced
4 cloves garlic, thinly sliced or minced
1/2 cup white grape juice (or apple)
32 oz chicken or veg broth
2 T reduced sodium soy sauce
1 tsp fish sauce (optional)
1 large bunch mustard greens or chard, washed well and chopped
2 T fresh mint, minced
1/3 cup scallions, chopped
1 cup pasta (tiny star shapes make this extra mermaid-like)
Asian chili sauce


This recipe happens very quickly, so please make sure to chop everything before beginning to cook.
Heat a large sauce pan with salted water to a boil.
Heat oil in a soup pot to medium high heat. Add garlic and 1 1/2 T ginger, saute until fragrant, about 10 seconds. Add the juice and reduce until syrupy, stirring regularly.
Add pasta to the pot of boiling water.
Add the broth to the ginger mix and bring to a boil. Add soy sauce and greens, stir and bring to a boil. Scatter remaining ginger and scallions over the top of the broth. Add sea candy, stir and cover. Turn off the heat. Allow to sit for about 3 minutes, stirring once.

Divide pasta into large bowls in 1/2 cup servings. Ladle soup and garnish with 1/2 T mint. Place chili sauce on the table and add accordingly.

Nutrition Data:
301 calories; 4 g fat (1g sat, 1g mono); 22g carbohydrates,;31 g protein; 3g fiber

BONUS! (DVs) Vitamin A 180% (the better to see you with, my dear); Vitamin C 100%; Folate 40%
WW points: 6

Cuban food

It's been almost a month since I've blogged. I'm still eating, don't you worry. I had the opportunity to go to Miami and eat the most delicious Cuban foods. I already had a love affair with plantains, but when they are smashed and fried and served with a slightly acidic garlicky dip, well, its downright palate seduction. Oh, tostones, you haunt me. Although I could attempt to make these at home, the mere frying factor turns me off as my lovely kitchen lacks ventilation. As much as I want to eat them, I don't want everything (clothing, furniture, cats) to smell like them. Where in Boston can I find them? I posted the question on Chowhound and am waiting for the answer.

Until I get a response, I still must say that the Cuban Sandwich at Chez Henri is really quite redeliculous.