From Everyday Cooking for the Jewish Home BY Ethel Hofman
Makes 24
Ingredients:
2 eggs
1/4 small onion grated or finely chopped
4 medium potatoes (made with 1/2 sweet and 1/2 white)
1/4 tsp baking powder
3 Tbsp flour - or 1-2 Tbsp matzo meal
1 tsp salt
1/4 tsp pepper
vegetable oil for frying
Apple sauce, sour cream or cinnamon sugar (1 part cinnamon to 5 parts sugar)
Directions:
1) Put onion and potatoes thru shredding/grating tool of food processor. Add baking powder, flour salt and pepper and onions.
2) Heat 1/8 inch oil in a large skillet over medium heat. Drop rounded tablespoonfuls of potato mixture into skillet; press lightly with the back of a spoon to flatten slightly. Cook on both sides until brown, about 3 minutes per side. Continue frying, adding more oil as needed.
3) Drain on paper towels. Serve hot with applesauce for a meat meal or sour cream for a dairy meal or cinnamon sugar for either. Can keep warm in a 250 degree oven.
Monday, December 26, 2016
Saturday, December 3, 2016
Monday, November 21, 2016
Sunday, November 20, 2016
"ROAST" Brussels Sprouts
From epicurious
Consider adding orange sauce from my other brussels sprouts recipes and using walnuts instead of almonds, and skip the parmesan. Can use Nutritional yeast instead.
YIELDServes 4 ACTIVE TIME5 minutes TOTAL TIME30 minutes
INGREDIENTS
2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated
Buy all at Peapod
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PREPARATION
Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
Serve.
Consider adding orange sauce from my other brussels sprouts recipes and using walnuts instead of almonds, and skip the parmesan. Can use Nutritional yeast instead.
YIELDServes 4 ACTIVE TIME5 minutes TOTAL TIME30 minutes
INGREDIENTS
2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated
Buy all at Peapod
Powered by POPCART
PREPARATION
Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
Serve.
Thursday, November 17, 2016
mixed nuts with rosemary and cayenne
http://cookieandkate.com/2013/rosemary-roasted-nuts/#comments
additional similar recipe in Earthbound Cook
I substituted thyme for the rosemary and thought it was excellent. Need more spice mix relative to the nuts than described.
Oven at 365 not 375. Watch carefully - especially cashews. Used less cayenne initially, but added more after mixed up. Used EVOO instead of butter.
Added date syrup afterwards, but the sweetness cut the taste. Consider using instead of brown sugar. Used coconut sugar -- same 15 calories per tsp, "0" fat in that amount.
Bring as appetizer for Aruna's house.
additional similar recipe in Earthbound Cook
I substituted thyme for the rosemary and thought it was excellent. Need more spice mix relative to the nuts than described.
Oven at 365 not 375. Watch carefully - especially cashews. Used less cayenne initially, but added more after mixed up. Used EVOO instead of butter.
Added date syrup afterwards, but the sweetness cut the taste. Consider using instead of brown sugar. Used coconut sugar -- same 15 calories per tsp, "0" fat in that amount.
Bring as appetizer for Aruna's house.
Wednesday, November 9, 2016
Moroccan Chickpeas with Apples
From Julia Korenman, adapted from the Washington Post by her and further by me.
This was a quick delicious dish - not too many ingredients! Since no one was ready for dinner when it was done cooking, I kept it warming on the stove for another 30 minutes or so. In that time, the chick peas became softer, to a perfect texture. I'll be aiming for that same time frame in the future. The red pepper took up the flavorings so well, that next time I'll increase it from 1 red pepper to two.
Ingredients:
1-2 Tbsp olive oil
1 medium sweet onion, diced (used 1/2 of a large Vidalia)
1-2 medium red bell pepper, diced
1 medium Granny Smith apple, diced (I didn't peel it)
1/4 - 1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground allspice
1/4 tsp ground cloves (ran out; so used Ras El-harout, a blend of all the spices included here)
pinch of cayenne pepper
8-12 oz tomato sauce (worked well with Rao's tomato basil sauce)
1 Tbsp water
2 16-oz cans chick peas, rinsed and drained
1 Tbsp light brown sugar
Directions:
1) Heat just enough oil to coat the bottom of a large saute pan or skillet over medium heat. Add the onion and bell pepper and cook for 3 minutes.
2) Add the apple and 1/4 tsp salt. Cook for about 4 minutes, stirring occasionally, until the vegetables soften.
3) Add the cinnamon, cumin, allspice, clovers, cayenne, tomato sauce and water. Mix well and cook for one minute.
4) Add the chickpeas and brown sugar; mix well. When the liquid comes to a boil, cover the pan, reduce the heat and simmer for 15 minutes. Taste and add additional 1/4 tsp salt if needed. If there's such liquid, increase the heat to high and cook for 2-3 minutes until the liquid has reduced. Serve hot or at room temperature. This is where an extra 30 minutes at a VERY low temperature (even on 'OFF' on an electric stove) can improve the texture in my opinion.
Serve hot or at room temperature;
plain or with quinoa, couscous or brown rice.
This was a quick delicious dish - not too many ingredients! Since no one was ready for dinner when it was done cooking, I kept it warming on the stove for another 30 minutes or so. In that time, the chick peas became softer, to a perfect texture. I'll be aiming for that same time frame in the future. The red pepper took up the flavorings so well, that next time I'll increase it from 1 red pepper to two.
Ingredients:
1-2 Tbsp olive oil
1 medium sweet onion, diced (used 1/2 of a large Vidalia)
1-2 medium red bell pepper, diced
1 medium Granny Smith apple, diced (I didn't peel it)
1/4 - 1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground allspice
1/4 tsp ground cloves (ran out; so used Ras El-harout, a blend of all the spices included here)
pinch of cayenne pepper
8-12 oz tomato sauce (worked well with Rao's tomato basil sauce)
1 Tbsp water
2 16-oz cans chick peas, rinsed and drained
1 Tbsp light brown sugar
Directions:
1) Heat just enough oil to coat the bottom of a large saute pan or skillet over medium heat. Add the onion and bell pepper and cook for 3 minutes.
2) Add the apple and 1/4 tsp salt. Cook for about 4 minutes, stirring occasionally, until the vegetables soften.
3) Add the cinnamon, cumin, allspice, clovers, cayenne, tomato sauce and water. Mix well and cook for one minute.
4) Add the chickpeas and brown sugar; mix well. When the liquid comes to a boil, cover the pan, reduce the heat and simmer for 15 minutes. Taste and add additional 1/4 tsp salt if needed. If there's such liquid, increase the heat to high and cook for 2-3 minutes until the liquid has reduced. Serve hot or at room temperature. This is where an extra 30 minutes at a VERY low temperature (even on 'OFF' on an electric stove) can improve the texture in my opinion.
Serve hot or at room temperature;
Sunday, October 16, 2016
Thai Pineapple and Chicken
In my quest for simple recipes, I tried this dish in the oven, instead of sautéing the ingredients separately. Combining the raw ingredients and adding vegetable broth for moisture allows you to toss together a salad, prepare a grain and set the table before the timer goes off on your chicken dish. I use a vegetarian fish sauce and a sweet Thai garlic chili sauce, both pictured below and available at H Mart or Great Wall. They combine to make just a mildly spicy sauce. Of course, it's easy to adjust those sauces to taste, as well as to change the vegetables in the dish. Consider using snow peas, for instance.
Addendum 7/8/18 - Stir fried, using chicken that had already been baked, and added after the vegetables were partially done. Used fresh pineapple and no broth. Very quick and delicious --
Makes 6 servings
Ingredients:
1 1/2pound boneless, skinless chicken breast, cut into 1 inch cubes
2 cloves garlic, minced
1 red pepper, seeded and cut into chunks
1 onion peeled and cut into chunks
2 cups of broccoli florets and stems
2 cups pineapple chunks, fresh or canned, but do not add the juice
juice of 1 lime
2 Tbsp vegetarian fish sauce
3-4 Tbsp Thai chili sauce (adjust to taste)
1/2 cup low sodium vegetable broth, more as needed to keep moist
1/4 cup chopped cilantro (optional)
4 cups cooked brown rice
Directions:
1) Heat oven to 375 degrees. Lightly grease a large casserole baking dish. Put in all of the ingredients from the chicken down to the broth. Toss and add more broth as needed.
2) Check at about 15 minutes and add more broth if needed to keep ingredients moist. Continue to cook another 15 minutes.
3) Remove from the oven and allow to cool. Add cilantro if using. Serve over rice.
Addendum 7/8/18 - Stir fried, using chicken that had already been baked, and added after the vegetables were partially done. Used fresh pineapple and no broth. Very quick and delicious --
Ingredients:
1 1/2pound boneless, skinless chicken breast, cut into 1 inch cubes
2 cloves garlic, minced
1 red pepper, seeded and cut into chunks
1 onion peeled and cut into chunks
2 cups of broccoli florets and stems
2 cups pineapple chunks, fresh or canned, but do not add the juice
juice of 1 lime
2 Tbsp vegetarian fish sauce
3-4 Tbsp Thai chili sauce (adjust to taste)
1/2 cup low sodium vegetable broth, more as needed to keep moist
1/4 cup chopped cilantro (optional)
4 cups cooked brown rice
Directions:
1) Heat oven to 375 degrees. Lightly grease a large casserole baking dish. Put in all of the ingredients from the chicken down to the broth. Toss and add more broth as needed.
2) Check at about 15 minutes and add more broth if needed to keep ingredients moist. Continue to cook another 15 minutes.
3) Remove from the oven and allow to cool. Add cilantro if using. Serve over rice.
Lentil stew in the slow cooker
This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out. I'd like to help you do the same. Almost always, when I use a recipe meant for the slow cooker, I ignore any directions to saute any ingredients before adding them. The way I see it, this is not going to be a gourmet meal. This is meant to save time. I also don't pay too much attention to adding ingredients at different times. If some items are softer than they are meant to be, oh well! As a rule, though, I avoid putting boneless chicken in these dishes, as it does get too dried out. Bone-in chicken does also, but not to the same degree. In this dish, the lentils contain enough protein to count as a main dish.
This stew will keep well in the refrigerator for up to one week. In fact today, at one week, it tastes better than before. It can be frozen in an airtight container for up to 3 months. Defrost and serve for an instant healthy lunch or dinner
Makes 12 servings
Ingredients:
3 cups dried lentils (1 pound), rinsed and sorted
3 1/2 cups water
2 1/2 cups low sodium vegetable broth
14 oz diced tomatoes
1 large onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 medium carrots, halved lengthwise and sliced
4 cloves garlic, chopped
2 tsp dried marjoram
1/2 tsp freshly ground black pepper
1 tsp salt
1 Tbsp olive oil
1 Tbsp balsamic vinegar
4-5 cups hot cooked couscous
Directions:
1) Put all the ingredients in a slow cooker. Be sure there is plenty of room for the ingredients to expand without overflowing. Stir to blend. Cove and cook on low for 8-9 hours or until vegetables are tender.
2) Stir in oil and vinegar. Serve over couscous.
This stew will keep well in the refrigerator for up to one week. In fact today, at one week, it tastes better than before. It can be frozen in an airtight container for up to 3 months. Defrost and serve for an instant healthy lunch or dinner
Makes 12 servings
Ingredients:
3 cups dried lentils (1 pound), rinsed and sorted
3 1/2 cups water
2 1/2 cups low sodium vegetable broth
14 oz diced tomatoes
1 large onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 medium carrots, halved lengthwise and sliced
4 cloves garlic, chopped
2 tsp dried marjoram
1/2 tsp freshly ground black pepper
1 tsp salt
1 Tbsp olive oil
1 Tbsp balsamic vinegar
4-5 cups hot cooked couscous
Directions:
1) Put all the ingredients in a slow cooker. Be sure there is plenty of room for the ingredients to expand without overflowing. Stir to blend. Cove and cook on low for 8-9 hours or until vegetables are tender.
2) Stir in oil and vinegar. Serve over couscous.
Tuesday, October 4, 2016
slow cooker split pea soup - a work in progress
My goal for this next year is to create recipes that have fewer ingredients than my usual, save time and use up leftover ingredients from the fridge.
This is my first effort toward that goal. I wanted to make split pea soup in a slow cooker, but couldn't find a recipe I liked. Here's the start of one -
2 1/4 cups split peas (raw)
4 cups low sodium vegetable broth
2 1/2 cups water
1 leek, several layers peeled; only white part, chopped (1 cup)
1/2 medium Vidalia onion
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
1 portobello mushroom, cleaned, ribs scraped out, chopped
fresh lime - 1 Tbsp
mint - few stems
basil - about 10 leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp marjoram -- can try to increase the salt, pepper, lime and marjoram
Put all ingredients in slow cooker on low for 6 hours.
Consider scallions, zucchini.
Top with more mint, pepper, lime. Dried mint works well, and avoids trouble of getting fresh mint.
If this isn't good, try something more similar to sweet green pea soup in Williams Sonoma Essentials of Healthy Cooking page 59, with zucchini and rice.
This was a good first try. fairly filling. I like the texture of NOT pureeing everything, as suggested in some recipes.
This is my first effort toward that goal. I wanted to make split pea soup in a slow cooker, but couldn't find a recipe I liked. Here's the start of one -
2 1/4 cups split peas (raw)
4 cups low sodium vegetable broth
2 1/2 cups water
1 leek, several layers peeled; only white part, chopped (1 cup)
1/2 medium Vidalia onion
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
1 portobello mushroom, cleaned, ribs scraped out, chopped
fresh lime - 1 Tbsp
mint - few stems
basil - about 10 leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp marjoram -- can try to increase the salt, pepper, lime and marjoram
Put all ingredients in slow cooker on low for 6 hours.
Consider scallions, zucchini.
Top with more mint, pepper, lime. Dried mint works well, and avoids trouble of getting fresh mint.
If this isn't good, try something more similar to sweet green pea soup in Williams Sonoma Essentials of Healthy Cooking page 59, with zucchini and rice.
This was a good first try. fairly filling. I like the texture of NOT pureeing everything, as suggested in some recipes.
Saturday, September 3, 2016
http://www.foodandwine.com/recipes/roasted-cauliflower-salad-lentils-and-dates
This was excellent but did take some time to prepare. Might be able to save time by substituting raisins for chopped dates.
Also there were other cauliflower recipes on the food and wine site that looked good with tahini, lemon and cilantro; one with roasted cauliflower and grapes looked quick. The grapes turn to a jam quality.
The lentils in this salad give plenty of protein. the dressing for the lentils was tasty.
This was excellent but did take some time to prepare. Might be able to save time by substituting raisins for chopped dates.
Also there were other cauliflower recipes on the food and wine site that looked good with tahini, lemon and cilantro; one with roasted cauliflower and grapes looked quick. The grapes turn to a jam quality.
The lentils in this salad give plenty of protein. the dressing for the lentils was tasty.
Tuesday, August 23, 2016
Zucchini spaghetti with eggplant, tomato and basil
http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
The lemon dressing for this really brightens up the 'vegetti'. Alternatively, a red sauce of your preference would probably do well, and save you time. When we see Rao's sauces on sale, we buy them for a quick meal. They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.
INGREDIENTS:
2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided
Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided
For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided
1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced
Directions:
1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.
4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.
6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
The lemon dressing for this really brightens up the 'vegetti'. Alternatively, a red sauce of your preference would probably do well, and save you time. When we see Rao's sauces on sale, we buy them for a quick meal. They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.
INGREDIENTS:
2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided
Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided
For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided
1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced
Directions:
1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.
4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.
6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
Monday, August 22, 2016
Banana Pineapple Yogurt Smoothie
From Torrent Kitchen Aid Blender recipe book
There are endless variations you can do with this, but here's a start. I enjoyed it with nutmeg and cinnamon sprinkled on top.
Ingredients:
2 cups plain yogurt
12 ounces crushed pineapple in juice, undrained
1 banana
1 cup ice
2 Tbsp sugar
1 tsp vanilla
1/4 tsp ground nutmeg, more to sprinkle on top
sprinkle of cinnamon on top
Directions:
It's difficult -- put all ingredients in a blender with ice-crushing capabilities. Blend, pour, sprinkle nutmeg and cinnamon.
Makes 4 servings
There are endless variations you can do with this, but here's a start. I enjoyed it with nutmeg and cinnamon sprinkled on top.
Ingredients:
2 cups plain yogurt
12 ounces crushed pineapple in juice, undrained
1 banana
1 cup ice
2 Tbsp sugar
1 tsp vanilla
1/4 tsp ground nutmeg, more to sprinkle on top
sprinkle of cinnamon on top
Directions:
It's difficult -- put all ingredients in a blender with ice-crushing capabilities. Blend, pour, sprinkle nutmeg and cinnamon.
Makes 4 servings
Peaches and Green Smoothie
I must start by saying that I am NOT a fan of green shakes! I had a few bitter awful ones years ago and have avoided them ever since. HOWEVER, my blender finally died from my ice-crushing activities for chocolate peanut butter smoothies, banana berry yogurt smoothies, and the like. With my new Torrent Blender by KitchenAid, which I love, there was a cookbook with loads of blender recipes, including smoothies, soups and other blended foods. It was a steal because evidently its magnetic base with no moving parts hasn't really taken off, so I got it at 2/3 off - including this new recipe book. The magnetic base turns the blade without them actually having to twist into each other - that connection is what started leaking - after many years of use, mind you.
Having my son home for a week, I had a live-in taster, so I made the most of it. Here's a green smoothie that's refreshing and tasty. If you want more protein, just change the almond milk to soy.
Ingredients:
1 cup ice
1 cup packed torn fresh spinach
1 cup fresh or frozen peach slices
1 cup vanilla almond milk
1 Tbsp honey (add more honey if using plain almond milk)
juice from 1/2 small lime
1 tsp dried mint, or a few fresh mint leaves - the more the better!
Directions:
Using a blender with ice crushing capacity - blend and pour!
Having my son home for a week, I had a live-in taster, so I made the most of it. Here's a green smoothie that's refreshing and tasty. If you want more protein, just change the almond milk to soy.
Ingredients:
1 cup ice
1 cup packed torn fresh spinach
1 cup fresh or frozen peach slices
1 cup vanilla almond milk
1 Tbsp honey (add more honey if using plain almond milk)
juice from 1/2 small lime
1 tsp dried mint, or a few fresh mint leaves - the more the better!
Directions:
Using a blender with ice crushing capacity - blend and pour!
Saturday, August 13, 2016
Lentil and Vegetable Salad
Lentils are my new favorite protein source - a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry that uses up any odds and ends in the refrigerator. As written, it is just a suggestion. I think the red onion is key in providing flavor. For the dressing, you can use any vinaigrette, but make sure there’s enough vinegar, salt and pepper to provide a burst of flavor.
Soon, Dr. Aruna Nathan will share her wisdom about sprouted lentils. She made toasted lentils for a crunchy snack and a different kind of lentil salad to share at our recent health fair. Stay tuned for her recipes.
Ingredients:
1 cup of cooked lentils (green or mixed variety - 1 cup lentils to 3 cups of water)
1 cup chopped arugula or spinach
1-2 carrots, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
2 scallions, sliced
DRESSING:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp lo sodium soy sauce
1/2 tsp brown sugar
1/4 tsp black pepper
1/4 tsp salt
Directions:
1) Mix all salad ingredients, keeping lentils separate.
2) Mix all dressing ingredients, whisk, add half to the lentils and mix.
3) Add lentils to salad, add the remainder of the dressing to the salad, as needed.
Soon, Dr. Aruna Nathan will share her wisdom about sprouted lentils. She made toasted lentils for a crunchy snack and a different kind of lentil salad to share at our recent health fair. Stay tuned for her recipes.
Ingredients:
1 cup of cooked lentils (green or mixed variety - 1 cup lentils to 3 cups of water)
1 cup chopped arugula or spinach
1-2 carrots, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
2 scallions, sliced
DRESSING:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp lo sodium soy sauce
1/2 tsp brown sugar
1/4 tsp black pepper
1/4 tsp salt
Directions:
1) Mix all salad ingredients, keeping lentils separate.
2) Mix all dressing ingredients, whisk, add half to the lentils and mix.
3) Add lentils to salad, add the remainder of the dressing to the salad, as needed.
Friday, August 5, 2016
Pumpkin Crunch
From Canyon Ranch Nourish
This is such a good crunchy snack! I decreased the cranberries, because I prefer the crunch to the sugar. After toasting them, the nuts stick together a bit and are like granola. Just watch them carefully because there's a only a short interval between 'toasted' and 'burnt'! One is good, the other not so much!!
Pumpkin seeds are a rich source of 'good fats', i.e. mono- and poly-unsaturated oils, as well as a good source of fiber, iron, magnesium and phosphorus.
Dried fruit is notorious for being full of sugar. Look for the lowest sugar content you can find. Trader Joe's and Nature's Promise at Giant have varieties that have 26 grams of sugar per 1/4 cup (versus up to 32 grams for some of the others). I tried substituting other dried fruit, but the tart taste of cranberries fits perfectly with the seeds. I just decreased the measure from 1 1/4 cups to under a cup.
I didn't let my family taste this before I brought it to our health fair because I was afraid there might not be enough left for anyone else. I'm looking for more of these healthy snack recipes to make on my own in order to avoid the 'extras' in many of the packaged snack bars.
Let me know what you think!
Ingredients:
1 cup pumpkin seeds
1 1/2 tsp canola oil
1 1/3 tsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp sea salt
less than a cup of dried cranberries.
Tried another variant - used 1 tsp of pumpkin pie spice (which is actually cinnamon, nutmeg and allspice with ginger added; and 1/4 tsp cumin and 1/4 tsp cardamom along with 1/2 tsp salt and maple syrup. Smells good from the cardamom. Probably like the original better. 12/11/16 Then added more maple syrup, cayenne, sugar -- maybe just stick with the original!
Directions:
1) Preheat the oven to 300 degrees. Lightly spray a baking sheet with canola oil spray.
2) Toss the seeds and canola in a small bowl. Spread the coated seeds evenly on the baking sheet. Roast for about 20 minutes, or until almost dry. Watch carefully!
3) Place the seeds in a medium bowl and stir in the maple syrup until coated.
4) Combine the cinnamon, nutmeg, allspice and salt in a small bowl. Add the spice mixture to the pumpkin seeds. Stir to combine.
5) Return the pumpkin seeds to the baking sheet and roast for 15 minutes or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently. Set aside until completely cool, about 30 minutes.
6) Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.
This is such a good crunchy snack! I decreased the cranberries, because I prefer the crunch to the sugar. After toasting them, the nuts stick together a bit and are like granola. Just watch them carefully because there's a only a short interval between 'toasted' and 'burnt'! One is good, the other not so much!!
Pumpkin seeds are a rich source of 'good fats', i.e. mono- and poly-unsaturated oils, as well as a good source of fiber, iron, magnesium and phosphorus.
Dried fruit is notorious for being full of sugar. Look for the lowest sugar content you can find. Trader Joe's and Nature's Promise at Giant have varieties that have 26 grams of sugar per 1/4 cup (versus up to 32 grams for some of the others). I tried substituting other dried fruit, but the tart taste of cranberries fits perfectly with the seeds. I just decreased the measure from 1 1/4 cups to under a cup.
I didn't let my family taste this before I brought it to our health fair because I was afraid there might not be enough left for anyone else. I'm looking for more of these healthy snack recipes to make on my own in order to avoid the 'extras' in many of the packaged snack bars.
Let me know what you think!
Ingredients:
1 cup pumpkin seeds
1 1/2 tsp canola oil
1 1/3 tsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp sea salt
less than a cup of dried cranberries.
Tried another variant - used 1 tsp of pumpkin pie spice (which is actually cinnamon, nutmeg and allspice with ginger added; and 1/4 tsp cumin and 1/4 tsp cardamom along with 1/2 tsp salt and maple syrup. Smells good from the cardamom. Probably like the original better. 12/11/16 Then added more maple syrup, cayenne, sugar -- maybe just stick with the original!
Directions:
1) Preheat the oven to 300 degrees. Lightly spray a baking sheet with canola oil spray.
2) Toss the seeds and canola in a small bowl. Spread the coated seeds evenly on the baking sheet. Roast for about 20 minutes, or until almost dry. Watch carefully!
3) Place the seeds in a medium bowl and stir in the maple syrup until coated.
4) Combine the cinnamon, nutmeg, allspice and salt in a small bowl. Add the spice mixture to the pumpkin seeds. Stir to combine.
5) Return the pumpkin seeds to the baking sheet and roast for 15 minutes or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently. Set aside until completely cool, about 30 minutes.
6) Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.
Black bean, corn and tomato salad
I wanted to prove how I could make a simple refreshing veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone. I'm fine using their canned tomatoes in chili, but when you get the full taste in a cold salad, they retain the taste of the citric acid despite rinsing them. So I decided to use fresh tomatoes.
Then I decided the dried basil and cilantro really needed to be replaced with fresh herbs for a brighter taste. Start chopping those herbs.
So it's still relatively simple, but not exactly what I intended. But if you have canned tomatoes that you like, and you don't happen to have fresh herbs on hand, all of this can be prepared simply with cans and spice shakers.
This particular recipe is a blend of several that I found with these ingredients. It is a good mix of protein and carbs and is quite filling. It can be used as an appetizer or a BBQ side dish.
Since Trader Joes is my other favorite place to shop, I must tell you that serving this salsa / side dish on TJ's Veggie and Flaxseed Tortilla Chips is excellent! The chips are nice and large and can hold a lot of the corn & bean mix.
INGREDIENTS:
15 oz can black beans
15 oz can sweet corn
2 tomatoes
1 yellow pepper
1 red pepper
3 scallions
2 Tbsp lime juice
1 heaping Tbsp fresh cilantro
1 Tbsp fresh basil (or 1 tsp dried)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS:
1) Rinse the black beans and corn. Chop the tomatoes, peppers, scallions and combine all in a large bowl.
2) Chop the herbs. In a small bowl, mix the dried herbs and salt and pepper. Sprinkle over the mix and let it sit for a few hours or overnight before serving to let the flavors blend. Good for a few days.
Then I decided the dried basil and cilantro really needed to be replaced with fresh herbs for a brighter taste. Start chopping those herbs.
So it's still relatively simple, but not exactly what I intended. But if you have canned tomatoes that you like, and you don't happen to have fresh herbs on hand, all of this can be prepared simply with cans and spice shakers.
This particular recipe is a blend of several that I found with these ingredients. It is a good mix of protein and carbs and is quite filling. It can be used as an appetizer or a BBQ side dish.
Since Trader Joes is my other favorite place to shop, I must tell you that serving this salsa / side dish on TJ's Veggie and Flaxseed Tortilla Chips is excellent! The chips are nice and large and can hold a lot of the corn & bean mix.
INGREDIENTS:
15 oz can black beans
15 oz can sweet corn
2 tomatoes
1 yellow pepper
1 red pepper
3 scallions
2 Tbsp lime juice
1 heaping Tbsp fresh cilantro
1 Tbsp fresh basil (or 1 tsp dried)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS:
1) Rinse the black beans and corn. Chop the tomatoes, peppers, scallions and combine all in a large bowl.
2) Chop the herbs. In a small bowl, mix the dried herbs and salt and pepper. Sprinkle over the mix and let it sit for a few hours or overnight before serving to let the flavors blend. Good for a few days.
Saturday, July 30, 2016
Peanut Butter Spaghetti
http://www.nutritionmd.org/recipes/view.html?recipe_id=68
Peanut Butter Spaghetti
Makes 4 1-cup servings
Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.
8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger
Cook spaghetti according to package directions. Drain, rinse, and set aside.
In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.
Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.
Per 1-cup serving
Calories: 472
Fat: 17.8 g
Saturated Fat: 3.6 g
Calories from Fat: 33.9%
Cholesterol: 0 mg
Protein: 17.9 g
Carbohydrates: 62.6 g
Sugar: 9.4 g
Fiber: 4.9 g
Sodium: 535 mg
Calcium: 31 mg
Iron: 3 mg
Vitamin C: 0.5 mg
Beta Carotene: 0 mcg
Vitamin E: 3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Peanut Butter Spaghetti
Makes 4 1-cup servings
Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.
8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger
Cook spaghetti according to package directions. Drain, rinse, and set aside.
In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.
Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.
Per 1-cup serving
Calories: 472
Fat: 17.8 g
Saturated Fat: 3.6 g
Calories from Fat: 33.9%
Cholesterol: 0 mg
Protein: 17.9 g
Carbohydrates: 62.6 g
Sugar: 9.4 g
Fiber: 4.9 g
Sodium: 535 mg
Calcium: 31 mg
Iron: 3 mg
Vitamin C: 0.5 mg
Beta Carotene: 0 mcg
Vitamin E: 3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Sunday, July 24, 2016
Roasted Chicken with Clementines and Arak (or Ouzo)
I was fortunate to receive a bottle of ouzo from one of my dear Greek patients. When I was in Turkey, I enjoyed relaxing over a small glass of ouzo, turned cloudy with ice. When I mentioned to one of my nurses, Shula, that I was so happy to be going home to have some ouzo that evening, she mentioned a recipe she had just tried using it, or arak, from "Jerusalem, A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves. As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape
of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel." It was the winner of the 2013 IACP Cookbook of the Year Award and the 2013 James Beard Award for Best International Cookbook.
It was given to my daughter as a gift, and we hadn't yet gotten to try it. Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish. Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.
This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation. And, as with many dishes, tastes better a day or two after preparation.
Ingredients:
6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish
Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.
Directions:
1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper. Whisk well and set aside.
2) Trim the feel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds. Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).
3) Preheat the oven to 475. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan). The chicken skin should be facing up. Roast for 35-45 minutes until the chicken is colored and cooked through.
4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken. I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts. Use parsley around the serving dish for garnish.
Enjoy!
This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves. As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape
It was given to my daughter as a gift, and we hadn't yet gotten to try it. Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish. Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.
This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation. And, as with many dishes, tastes better a day or two after preparation.
Ingredients:
6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish
Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.
Directions:
1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper. Whisk well and set aside.
2) Trim the feel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds. Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).
3) Preheat the oven to 475. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan). The chicken skin should be facing up. Roast for 35-45 minutes until the chicken is colored and cooked through.
4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken. I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts. Use parsley around the serving dish for garnish.
Enjoy!
Tuesday, July 12, 2016
Thai Cucumber Salad
This is a recipe from Spiral Path Farm that came with our CSA order. It was a great mix of candy white onion - so mild and sweet you can eat it raw with salad - sweet potatoes, mixed lettuce greens, kale, lots of free and gold zucchini, cucumbers, a big greenhouse tomato and some black raspberries.
The rice vinegar and cilantro make this a refreshing Asian style side. After making this recipe once, I treated myself to a clever mandolin-type device to make very thin cucumber slices in no time. The second batch was a breeze.
Ingredients:
1 cup water
1 cup rice vinegar
1 cup raw organic sugar or 1/3 cup agave (I used the latter and decreased the water and vinegar to 2/3 cup each)
1/2 tsp salt
2 cups thinly sliced cucumbers
1/2 cup SWEET onion, sliced thin
1+ Tbsp cilantro, minced
Directions:
1) Bring the 1st 4 ingredients to a boil and simmer for 5 minutes. Allow to cool.
2) Pour over cucumbers, cilantro and onions. Allow to sit for one hour or overnight.
3) Chopped tomatoes can also be added.
The rice vinegar and cilantro make this a refreshing Asian style side. After making this recipe once, I treated myself to a clever mandolin-type device to make very thin cucumber slices in no time. The second batch was a breeze.
Ingredients:
1 cup water
1 cup rice vinegar
1 cup raw organic sugar or 1/3 cup agave (I used the latter and decreased the water and vinegar to 2/3 cup each)
1/2 tsp salt
2 cups thinly sliced cucumbers
1/2 cup SWEET onion, sliced thin
1+ Tbsp cilantro, minced
Directions:
1) Bring the 1st 4 ingredients to a boil and simmer for 5 minutes. Allow to cool.
2) Pour over cucumbers, cilantro and onions. Allow to sit for one hour or overnight.
3) Chopped tomatoes can also be added.
Monday, July 4, 2016
slow cooker oatmeal
From pinterest - Mother Thyme
http://www.motherthyme.com/2013/01/overnight-steel-cut-oats.html
adapted:
1 cup steel cut oats
2c plain soy milk
2c water
1 Tbsp maple syrup (or agave)
1 tsp vanilla extract
3/4 tsp pumpkin pie spie
1/4 tsp salt
Combine all ingredients and cook in slow cooker for 7 hours on low.
That's it!!
http://www.motherthyme.com/2013/01/overnight-steel-cut-oats.html
adapted:
1 cup steel cut oats
2c plain soy milk
2c water
1 Tbsp maple syrup (or agave)
1 tsp vanilla extract
3/4 tsp pumpkin pie spie
1/4 tsp salt
Combine all ingredients and cook in slow cooker for 7 hours on low.
That's it!!
Saturday, July 2, 2016
Berry Tart with Honey-Yogurt Filling
Adapted from the Washington Post:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
Saturday, June 25, 2016
Honey Mustard Vinaigrette
This is quick and easy - and refreshing for the summer:
Ingredients:
1/3 cup white balsamic vinegar
1/2 extra virgin olive oil
1 tsp mustard
1 tsp honey
1/4 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp garlic powder
Directions:
Mix all ingredients well. Serve over greens, herbs, tomatoes and something crunchy, like jicama and kohlrabi
https://en.wikipedia.org/wiki/Kohlrabi
http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/kohlrabi.html
turnip/ cabbage in family of Brussels sprouts, broccoli and cabbage. Smaller ones are sweeter, but not as sweet as apples. Peel is very thick and hard, even after cooking.
For this salad, I cut off the sides (with some difficulty) and chopped in some slices of the kohlrabi. Tastes a lot like cabbage without any dressing, but has a good taste with this thin, light dressing.
Ingredients:
1/3 cup white balsamic vinegar
1/2 extra virgin olive oil
1 tsp mustard
1 tsp honey
1/4 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp garlic powder
Directions:
Mix all ingredients well. Serve over greens, herbs, tomatoes and something crunchy, like jicama and kohlrabi
https://en.wikipedia.org/wiki/Kohlrabi
http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/kohlrabi.html
turnip/ cabbage in family of Brussels sprouts, broccoli and cabbage. Smaller ones are sweeter, but not as sweet as apples. Peel is very thick and hard, even after cooking.
For this salad, I cut off the sides (with some difficulty) and chopped in some slices of the kohlrabi. Tastes a lot like cabbage without any dressing, but has a good taste with this thin, light dressing.
Tuesday, June 21, 2016
Spaghetti Squash with Almond-Arugula Pesto
https://www.washingtonpost.com/pb/recipes/spaghetti-squash-almond-arugula-pesto/15126/
One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash. The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort. Of course Jerry said, "You should make something like this." Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto. I love arugula! So I tried combining the dishes, with the pesto on mixed squash and baby eggplant. This pesto was excellent - on this dish, as well as on chicken. And easy to make.
Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto. The presentation is still very nice, especially if you're expecting company.
Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water
2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper
Directions:
1) Preheat oven to 375 degrees.
2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use. Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work. Cover loosely to keep it warm. Discard any water left in the baking dish and the spent squash halves.
3) Cut the zucchini and eggplant into 1/2 - 1 inch dice. Toss with olive oil. Combine almond flour, salt and pepper and toss. Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.
4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat. Garnish with the remaining cheese and chopped almonds. Serve warm or at room temperature.
It can be made ahead through step 4, keeping the ingredients separate. Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.
One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash. The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort. Of course Jerry said, "You should make something like this." Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto. I love arugula! So I tried combining the dishes, with the pesto on mixed squash and baby eggplant. This pesto was excellent - on this dish, as well as on chicken. And easy to make.
Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto. The presentation is still very nice, especially if you're expecting company.
Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water
2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper
Directions:
1) Preheat oven to 375 degrees.
2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use. Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work. Cover loosely to keep it warm. Discard any water left in the baking dish and the spent squash halves.
3) Cut the zucchini and eggplant into 1/2 - 1 inch dice. Toss with olive oil. Combine almond flour, salt and pepper and toss. Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.
4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat. Garnish with the remaining cheese and chopped almonds. Serve warm or at room temperature.
It can be made ahead through step 4, keeping the ingredients separate. Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.
Double Chocolate Pudding
https://www.washingtonpost.com/pb/recipes/double-chocolate-pudding/14688/
Part of Jerry's birthday and father's day celebration, this pudding was quick and easy. It's relatively healthy for a good chocolate dessert. I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods). It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch. Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!
Some of the chips didn't melt completely, but I kind of liked that consistency. I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.
Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)
Directions:
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat). Gradually add the milk, whisking until smooth.
2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes. Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.
3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the salt.
4) Transfer to a serving bowl, individual dessert bowls or ramekins. Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.
5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.
Part of Jerry's birthday and father's day celebration, this pudding was quick and easy. It's relatively healthy for a good chocolate dessert. I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods). It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch. Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!
Some of the chips didn't melt completely, but I kind of liked that consistency. I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.
Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)
Directions:
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat). Gradually add the milk, whisking until smooth.
2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes. Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.
3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the salt.
4) Transfer to a serving bowl, individual dessert bowls or ramekins. Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.
5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.
Double Chocolate Pancakes with Raspberry Sauce
https://www.washingtonpost.com/pb/recipes/double-chocolate-pancakes-raspberry-sauce/15125/
This was part of Father's Day brunch for 2016. Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.
The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips. But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste. Definitely increase the chips, maybe chop them (as recommended) to distribute them better.
The berry sauce on the other hand was quick and very worthwhile. I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent. So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.
Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day. Would make a pretty fruit serving for company. It's relatively thick like a compote, so a bit more water would create more of a sauce. Would likely also be good in plain yogurt.
This was part of Father's Day brunch for 2016. Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.
The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips. But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste. Definitely increase the chips, maybe chop them (as recommended) to distribute them better.
The berry sauce on the other hand was quick and very worthwhile. I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent. So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.
Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day. Would make a pretty fruit serving for company. It's relatively thick like a compote, so a bit more water would create more of a sauce. Would likely also be good in plain yogurt.
Sunday, May 22, 2016
Stir-Fried Tofu with Mushrooms, Red Pepper and Bok Choy
https://www.washingtonpost.com/pb/recipes/stir-fried-tofu-mushrooms-red-pepper-and-bok-choy/15284/
Goran Kosanovic for The Washington Post
WEEKNIGHT VEGETARIAN MAY 16, 2016
2023 update - wanted to prepare tofu while I was roasting green beans with cauliflower and shallots. So I used this marinade, cut the tofu horizontally, then each 1/2 into 3 rectangles, drizzled ~1/2 the marinade over it and baked for ~15 minutes at 400 and it was great. No cornstarch needed.
Goran Kosanovic for The Washington Post
WEEKNIGHT VEGETARIAN MAY 16, 2016
2023 update - wanted to prepare tofu while I was roasting green beans with cauliflower and shallots. So I used this marinade, cut the tofu horizontally, then each 1/2 into 3 rectangles, drizzled ~1/2 the marinade over it and baked for ~15 minutes at 400 and it was great. No cornstarch needed.
Maybe because we were preparing two dishes at the same time, this one seemed to take a lot of effort. The marinade tasted very good when drizzled over the tofu. It may need to be doubled to add enough taste to the whole veggie dish. Might be worth looking for Twin Oaks brand, or other that is not packed in water. Also need to figure out how to cook the tofu without it sticking to the pan despite lots of oil. Probably need to leave out or limit the corn starch.
This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.
If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.
Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal
DIRECTIONS
Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.
Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.
Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.
Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.
Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.
Spoon into a serving bowl and top with the scallions.
Total Fat: 20g 31%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 230mg 10%
Total Carbohydrates: 16g 5%
Dietary Fiber: 4g 16%
Sugar: 7g
Protein: 14g
This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.
If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.
Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal
DIRECTIONS
Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.
Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.
Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.
Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.
Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.
Spoon into a serving bowl and top with the scallions.
Total Fat: 20g 31%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 230mg 10%
Total Carbohydrates: 16g 5%
Dietary Fiber: 4g 16%
Sugar: 7g
Protein: 14g
https://www.washingtonpost.com/pb/recipes/tender-green-salad-strawberries-cucumbers-pistachio-and-basil/15268/
photo spinach pistachio basil salad 5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing. Need to make 2-3 times as much dressing as noted below. Result was excellent!
We didn't have basil, so I used basil olive oil; either version is simple and tasty.
Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement. Other berries could be substituted.
More nuts would add to the protein (and calorie) content. For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing. Very satisfying!
NOURISH MAY 12, 2016
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.
Calories per serving (using walnut oil): 110
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
photo spinach pistachio basil salad 5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing. Need to make 2-3 times as much dressing as noted below. Result was excellent!
We didn't have basil, so I used basil olive oil; either version is simple and tasty.
Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement. Other berries could be substituted.
More nuts would add to the protein (and calorie) content. For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing. Very satisfying!
NOURISH MAY 12, 2016
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.
Calories per serving (using walnut oil): 110
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Wednesday, May 18, 2016
Five Spice Stir Fry
This is just some ingredients I threw together with fresh five spice powder I brought home from Vietnam. Every week or so, I try to make a 'leftover dish' out of what's left in the fridge, both cooked and uncooked. If you have any chicken, fish or tofu or lentils, add some for a complete meal.
These measurements are approximate. Another attempt with adjustment would be helpful.
Ingredients:
Baby bok choy, hard ends removed
2 Asian eggplants, cubed
1 onion coarsely chopped
2" of fresh ginger, chopped or grated
2 Tbsp canola oil
1/2 - 1 tsp five spice powder
1 Tbsp Asian sesame oil
1/4 tsp garlic powder
1 Tbsp low sodium soy sauce
Garlic chili sauce - optional
Directions:
1) Heat the oil, then sauce the onions and ginger until clear.
2) Add the eggplant and bok choy and other ingredients. Continue to stir fry until bok choy is bright green and eggplant is soft. Add chili sauce if desired.
These measurements are approximate. Another attempt with adjustment would be helpful.
Ingredients:
Baby bok choy, hard ends removed
2 Asian eggplants, cubed
1 onion coarsely chopped
2" of fresh ginger, chopped or grated
2 Tbsp canola oil
1/2 - 1 tsp five spice powder
1 Tbsp Asian sesame oil
1/4 tsp garlic powder
1 Tbsp low sodium soy sauce
Garlic chili sauce - optional
Directions:
1) Heat the oil, then sauce the onions and ginger until clear.
2) Add the eggplant and bok choy and other ingredients. Continue to stir fry until bok choy is bright green and eggplant is soft. Add chili sauce if desired.
Thursday, May 12, 2016
Spiced Pumpkin Lentil and Goat Cheese Salad
http://www.epicurious.com/recipes/food/views/spiced-pumpkin-lentil-and-goat-cheese-salad-355212
Lebanese Vegan Moussaka
WEEKNIGHT VEGETARIAN MAY 9, 2016
https://www.washingtonpost.com/pb/recipes/lebanese-vegan-moussaka/15279/
Calling this a 'weeknight' recipe is a misnomer, unless you cook it on the weekend and heat it up on a weeknight. BUT - all the time it took to make it is worth it. The spice blend is delicious, really does take just a few minutes, and will likely be good on anything you choose to cover with it.
A very simple version of this, which would not exactly be Lebanese or Greek, would be to just bake the eggplant slices, drain the chickpeas, and use a pre-made tomato sauce. It still takes time because it would need to bake for 40 minutes or so after baking the eggplant and assembling the casserole, but it's still WAY faster than the recipe below. My favorite store-bought sauce these days is Rao's. It's more expensive than most others, but is relatively low in sodium, sugar and calories and has a short list of only natural ingredients.
This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat.
This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more.
Make Ahead: The spice blend can be stored in an airtight container for up to 1 month.
SERVINGS:
Tested size: 8-10 servings
INGREDIENTS
FOR THE 7-SPICE BLEND
2 tablespoons plus 1 1/2 teaspoons ground allspice
2 tablespoons plus 1 1/2 teaspoons ground cloves
2 tablespoons freshly grated nutmeg
2 tablespoons ground fenugreek
2 tablespoons ground ginger
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon plus 2 teaspoons ground cinnamon
FOR THE EGGPLANT AND CHICKPEAS
3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed
1/2 cup gluten-free flour blend (may substitute all-purpose flour)
1/2 teaspoon fine sea salt
2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks
2 tablespoons extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 bay leaf
6 large tomatoes (about 4 1/2 pounds), finely chopped
7 sun-dried tomatoes, preferably oil-packed, chopped
2 tablespoons tomato paste
One 14-ounce can no-salt-added diced or chopped tomatoes
1/2 cup water
1 teaspoon unsweetened pomegranate molasses (optional)
Juice of half a lemon
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
DIRECTIONS
For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month).
For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas.
Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce.
For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf.
To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature.
Calories per serving (based on 10): 260
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 210mg 9%
Total Carbohydrates: 42g 14%
Dietary Fiber: 12g 48%
Sugar: 16g
Protein: 10g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
https://www.washingtonpost.com/pb/recipes/lebanese-vegan-moussaka/15279/
Calling this a 'weeknight' recipe is a misnomer, unless you cook it on the weekend and heat it up on a weeknight. BUT - all the time it took to make it is worth it. The spice blend is delicious, really does take just a few minutes, and will likely be good on anything you choose to cover with it.
A very simple version of this, which would not exactly be Lebanese or Greek, would be to just bake the eggplant slices, drain the chickpeas, and use a pre-made tomato sauce. It still takes time because it would need to bake for 40 minutes or so after baking the eggplant and assembling the casserole, but it's still WAY faster than the recipe below. My favorite store-bought sauce these days is Rao's. It's more expensive than most others, but is relatively low in sodium, sugar and calories and has a short list of only natural ingredients.
This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat.
This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more.
Make Ahead: The spice blend can be stored in an airtight container for up to 1 month.
SERVINGS:
Tested size: 8-10 servings
INGREDIENTS
FOR THE 7-SPICE BLEND
2 tablespoons plus 1 1/2 teaspoons ground allspice
2 tablespoons plus 1 1/2 teaspoons ground cloves
2 tablespoons freshly grated nutmeg
2 tablespoons ground fenugreek
2 tablespoons ground ginger
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon plus 2 teaspoons ground cinnamon
FOR THE EGGPLANT AND CHICKPEAS
3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed
1/2 cup gluten-free flour blend (may substitute all-purpose flour)
1/2 teaspoon fine sea salt
2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks
2 tablespoons extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 bay leaf
6 large tomatoes (about 4 1/2 pounds), finely chopped
7 sun-dried tomatoes, preferably oil-packed, chopped
2 tablespoons tomato paste
One 14-ounce can no-salt-added diced or chopped tomatoes
1/2 cup water
1 teaspoon unsweetened pomegranate molasses (optional)
Juice of half a lemon
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
DIRECTIONS
For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month).
For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas.
Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce.
For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf.
To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature.
Calories per serving (based on 10): 260
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 210mg 9%
Total Carbohydrates: 42g 14%
Dietary Fiber: 12g 48%
Sugar: 16g
Protein: 10g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Smashed Peas with Fresh Mint
http://www.marthastewart.com/336102/smashed-peas-with-fresh-mint
INGREDIENTS:
1 medium leek (8 ounces), white and pale-green parts only
2 tablespoons olive oil
1 teaspoon minced garlic
6 tablespoons finely chopped shallots (about 3)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups frozen peas, thawed
2 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
1/4 cup chopped fresh mint
DIRECTIONS:
Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.
COOK'S NOTES
When they're in season, use fresh peas instead of frozen ones. Cook them in salted boiling water for three to six minutes before adding them in step 2.
INGREDIENTS:
1 medium leek (8 ounces), white and pale-green parts only
2 tablespoons olive oil
1 teaspoon minced garlic
6 tablespoons finely chopped shallots (about 3)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups frozen peas, thawed
2 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
1/4 cup chopped fresh mint
DIRECTIONS:
Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.
COOK'S NOTES
When they're in season, use fresh peas instead of frozen ones. Cook them in salted boiling water for three to six minutes before adding them in step 2.
Wednesday, May 11, 2016
Halibut with Red Curry and Tomato
http://www.epicurious.com/recipes/food/views/weeknight-red-curry
As Jerry said, this one's a keeper, just like my wife --
I used halibut for the fish, but cod would probably do as well. The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end. The fish was tender and lite and cooked through on a low flame after 5-6 minutes. The lime and cilantro (if you like it) also were great additions, but it was very good even without them.
It's an excellent almost-one-pot meal. The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.
Ingredients:
1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)
1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
Cooked rice noodles, cilantro leaves, and lime wedges (for serving)
Directions:
1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. If you're cooking noodles, bring water to a boil at this point.
2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.
6) Season fish all over with salt (optional) and nestle into curry. Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes.
7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.
From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310
As Jerry said, this one's a keeper, just like my wife --
I used halibut for the fish, but cod would probably do as well. The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end. The fish was tender and lite and cooked through on a low flame after 5-6 minutes. The lime and cilantro (if you like it) also were great additions, but it was very good even without them.
It's an excellent almost-one-pot meal. The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.
Ingredients:
1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)
1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
Cooked rice noodles, cilantro leaves, and lime wedges (for serving)
Directions:
1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. If you're cooking noodles, bring water to a boil at this point.
2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.
6) Season fish all over with salt (optional) and nestle into curry. Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes.
7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.
From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310
Sunday, May 1, 2016
Mahi mahi with green sauce - a new twist
I had some mahi mahi to cook and was trying to use up some ingredients in the fridge - an avocado, an Asian leek and some fresh cilantro. Mahi mahi is a fish with a nice firm texture, but it is flaky, and has a relatively neutral taste, so it takes well to adding flavors. If you're not a fish lover, you might see how you like this one.
I skimmed through some on-line recipes and found a recipe with avocado. But when I started to cook, I realized, I accidentally put the avocado in the refrigerator instead of on the counter, so it was far from ripe. I thought I could use it anyway, since I was planning to put it in the food processor for a sauce - but no dice! I couldn't even cut into it. I had just read that you could rapidly ripen an avocado by wrapping it in aluminum foil and baking it at a low temperature, but I tried that for about 20 minutes while I prepared the other parts of the meal, with no success.
SO - I was thinking about what else I could use that would be the consistency of avocado that would taste OK. Then I realized, I had some frozen peas and that I'd tried recipes for 'low fat' guacamole that were made with peas. I didn't care for those recipes, but I thought it might work on fish, as long as I had enough other ingredients to give it more taste. IT WORKED! Put enough cilantro and basil, with scallion and lime and it tastes good! And it's healthy and low fat! Here it is for 2 servings:
Ingredients:
2 six ounce mahi mahi
Lime
Salt and pepper lightly to taste
1 cup frozen peas, run under hot water, then drained
1 green onion (or about 1 Tbsp Asian leek), sliced
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
1 Tsp fresh lime juice
(1/2 chile pepper - optional)
Directions:
Preheat oven to 350 degrees.
1) Lightly grease a baking dish. Place mahi mahi in and squeeze some lime and lightly sprinkle with salt and pepper to taste. Bake for about 20 minutes, depending on thickness, until light and flaky.
2) Place the next 5-6 ingredients in a blender and puree.
That's it! Serve some of the sauce on each fish fillet. Goes well with stir fried or steamed veggies and/or mango slaw.
I skimmed through some on-line recipes and found a recipe with avocado. But when I started to cook, I realized, I accidentally put the avocado in the refrigerator instead of on the counter, so it was far from ripe. I thought I could use it anyway, since I was planning to put it in the food processor for a sauce - but no dice! I couldn't even cut into it. I had just read that you could rapidly ripen an avocado by wrapping it in aluminum foil and baking it at a low temperature, but I tried that for about 20 minutes while I prepared the other parts of the meal, with no success.
SO - I was thinking about what else I could use that would be the consistency of avocado that would taste OK. Then I realized, I had some frozen peas and that I'd tried recipes for 'low fat' guacamole that were made with peas. I didn't care for those recipes, but I thought it might work on fish, as long as I had enough other ingredients to give it more taste. IT WORKED! Put enough cilantro and basil, with scallion and lime and it tastes good! And it's healthy and low fat! Here it is for 2 servings:
Ingredients:
2 six ounce mahi mahi
Lime
Salt and pepper lightly to taste
1 cup frozen peas, run under hot water, then drained
1 green onion (or about 1 Tbsp Asian leek), sliced
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
1 Tsp fresh lime juice
(1/2 chile pepper - optional)
Directions:
Preheat oven to 350 degrees.
1) Lightly grease a baking dish. Place mahi mahi in and squeeze some lime and lightly sprinkle with salt and pepper to taste. Bake for about 20 minutes, depending on thickness, until light and flaky.
2) Place the next 5-6 ingredients in a blender and puree.
That's it! Serve some of the sauce on each fish fillet. Goes well with stir fried or steamed veggies and/or mango slaw.
Thursday, April 28, 2016
Cauliflower Steaks with Cauliflower Puree
By Jennifer Segal, inspired by Dan Barber, chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York
http://www.onceuponachef.com/2016/04/cauliflower-steaks-with-cauliflower-puree.html#tabrecipe
Servings: 2
Total Time: 45 Minutes
Ingredients:
1 head cauliflower
1 cup chicken broth
Salt
3 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons vegetable oil, divided
Instructions:
1)Preheat the oven to 350°F.
2) Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
3) In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the chicken broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
4) Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
5) Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes.
6) Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
7) Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
Nutrition Information
Powered by Edamam
Per serving (2 servings)
Calories:353
Fat:33g
Saturated fat:12g
Carbohydrates:11g
Sugar:4g
Fiber:3g
Protein:6g
Sodium:1376mg
Cholesterol:49mg
http://www.onceuponachef.com/2016/04/cauliflower-steaks-with-cauliflower-puree.html#tabrecipe
Servings: 2
Total Time: 45 Minutes
Ingredients:
1 head cauliflower
1 cup chicken broth
Salt
3 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons vegetable oil, divided
Instructions:
1)Preheat the oven to 350°F.
2) Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
3) In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the chicken broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
4) Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
5) Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes.
6) Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
7) Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
Nutrition Information
Powered by Edamam
Per serving (2 servings)
Calories:353
Fat:33g
Saturated fat:12g
Carbohydrates:11g
Sugar:4g
Fiber:3g
Protein:6g
Sodium:1376mg
Cholesterol:49mg
Thursday, April 21, 2016
Sephardic Charoset
This is from www.epicurious.com. It's a new recipe I tried because my sister-in-law is allergic to apples. It's sweet from all the fruit and the date syrup, but is rich in taste from the many spices. It's a good complement to the 'wonderfully' bland taste of matzah. There are many ingredients, but once you have all the ingredients lined up, there's not much to it. At least you don't have to peel and chop apples!
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
Ugandan Charoset with Peanuts
Tziporah Sizomu's Ugandan Charoset from www.myjewishlearning.com
I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.
This version is very moist from the bananas, without even adding the wine. And I only used 1-2 Tbsp or so of honey
Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp. Add slowly.
1/2 cup sweet wine (or not)
Directions:
1) Grind peanuts in a food processor and place in a medium bowl.
2) Mix in chopped apples and bananas
3) Add wine (optional) and stir.
4) Add honey and mix. If it's not thick enough, add more peanuts.
See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).
I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.
This version is very moist from the bananas, without even adding the wine. And I only used 1-2 Tbsp or so of honey
Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp. Add slowly.
1/2 cup sweet wine (or not)
Directions:
1) Grind peanuts in a food processor and place in a medium bowl.
2) Mix in chopped apples and bananas
3) Add wine (optional) and stir.
4) Add honey and mix. If it's not thick enough, add more peanuts.
See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).
Wednesday, April 13, 2016
Chicken with Lemongrass
From The Complete Asian Cookbook Thailand Vietnam Cambodia Laos & Burma
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
Braised Chicken with asparagus, peas and melted leeks
http://www.epicurious.com/recipes/food/views/braised-chicken-with-asparagus-peas-and-melted-leeks?mbid=nl_04132016_Daily_CTN%20(1)&CNDID=4649318&spMailingID=8774391&spUserID=MTA4NzM3MjU3NzQ2S0&spJobID=901265682&spReportId=OTAxMjY1NjgyS0
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME55 minutes
INGREDIENTS
2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill
PREPARATION
If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.
Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.
Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME55 minutes
INGREDIENTS
2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill
PREPARATION
If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.
Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.
Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
Sunday, March 27, 2016
Asian mango salad
Adapted from cooking class with Ms. Vy in HoiAn, Vietnam March 2016
See Asian chicken BBQ recipe for more details
This mango salad was meant to be prepared with prawns. I can't remember if we had tofu or chicken or nothing in it's place. At home, I tried it again with 1 cup of napa cabbage instead of prawns. For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.
I was unable to get the shallots nice and crispy like they did at the cooking class. I probably had to bread and deep fry them. Instead, I stir-fried them until they were dark, then blotted the oil off. Not quite the same, but a drop healthier.
This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food. It took me a while to get all the various parts of this salad together, but my group LOVED it! Plus, I got to use my new slicing tool that was given to us at the end of our cooking class. Fingers, beware!! The salad was even better the next day, as most slaws are, although there was just a paltry bit left. I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.
Serves 4 - 6 as appetizer.
Ingredients:
1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers
Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.
Directions:
1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve. Add the fish sauce and garlic and chili, then mix.
2) Put oil in sauce pan. Slice shallots thinly. Then sauce until toasted, but do NOT burn.
2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.
3) Add to mango. Mix and toss. Season to taste.
4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots. Serve with rice crackers, if you choose, or as a side with fish or chicken.
See Asian chicken BBQ recipe for more details
This mango salad was meant to be prepared with prawns. I can't remember if we had tofu or chicken or nothing in it's place. At home, I tried it again with 1 cup of napa cabbage instead of prawns. For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.
I was unable to get the shallots nice and crispy like they did at the cooking class. I probably had to bread and deep fry them. Instead, I stir-fried them until they were dark, then blotted the oil off. Not quite the same, but a drop healthier.
This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food. It took me a while to get all the various parts of this salad together, but my group LOVED it! Plus, I got to use my new slicing tool that was given to us at the end of our cooking class. Fingers, beware!! The salad was even better the next day, as most slaws are, although there was just a paltry bit left. I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.
Serves 4 - 6 as appetizer.
Ingredients:
1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers
Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.
Directions:
1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve. Add the fish sauce and garlic and chili, then mix.
2) Put oil in sauce pan. Slice shallots thinly. Then sauce until toasted, but do NOT burn.
2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.
3) Add to mango. Mix and toss. Season to taste.
4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots. Serve with rice crackers, if you choose, or as a side with fish or chicken.
Asian BBQ chicken and lime leaves
From cooking class at Ms. Vy's in HoiAn, Vietnam March 2016
When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its tailors who can create a dress or suit to your liking overnight. There's also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants. In any tour book, you can find information about her market tours and hands-on cooking classes.
Before the cooking class, we visited the market where many of the residents and restaurant employees shop. It was a huge open air market - table after table that in total is probably about the size of one of our supermarkets. The chicken and fish are so fresh that they're often still moving. There were pig's ears and other body parts that we don't usually see here. And the adjacent streets were lined with vendors selling beautiful fresh produce - the staple of the Asian diets. Although most dishes do contain shrimp, pork, beef or chicken, the plate is usually predominantly filled with veggies.
After our market tour, we also toured inside Ms. Vy's market/ cooking school. I was daring enough to try silkworms and grilled frog (which tasted just like chicken, as expected!). We saw how rice paper is made for spring rolls, and learned how to roll our own rolls for Bahn Mi.
Eventually, we moved on to our actual cooking class. Our chef-instructor told us, fish sauce is her best friend. It is used in almost every Vietnamese recipe. Five spice powder, used in the recipe below, is another very commonly used ingredient, which I favor over fish sauce. Of the other commonly used ingredients, one that is missing from this chicken recipe is ginger.
Five spice powder is a blend of spices that can vary, but it usually contains at least cinnamon and anise or star anise. The one I have from McCormick, for instance, has anise, cinnamon, star anise, cloves, and ginger. Other versions might substitute fennel, Sichuan pepper, nutmeg or turmeric. Star anise, by the way, is one of the flavorings in pho, or Vietnamese noodle soup. It also happens to be the basis for Tamiflu, the medication we give to shorten the course of the flu. It could be better than grandma's chicken soup for nursing you back to health!
It's often said that you should date your spices and dried herbs when you open them, and should replace them every 6 months. With as many as I have, and occasionally use, that just isn't practical. But in the past week, I realized how much of a difference this could make. I brought home fresh five spice powder from Vietnam and bought fresh star anise from one of the Asian markets locally. Whereas the ones I had in small jars at home barely had any scent, the new ones were VERY fragrant and tasty. So, it may be worthwhile dating your containers and replacing at least some of them for special occasions, new recipes, or cooking for company.
The recipe below for Asian BBQ chicken does involve some preparation. I wish I could always cook at Ms. Vy's. As with most cooking classes, all of the ingredients were prepared in advance and our workplace was cleared as soon as we were done - no fuss, no muss! But, if you're cooking on your own, as most of us do, it helps to be organized, especially to prepare recipes with many ingredients.
To be most efficient, gather all of the ingredients, knives, other tools, measuring spoons and cups in one place. Keep a bowl or bag at your work area for all the odds and ends to be tossed or composted afterward, and, my favorite, have a paper towel under the area where you measure or mix. It makes cleanup a cinch! Maybe even more important, have some good rock and roll (or music of your choice) going.
In this recipe, if you're using fresh turmeric, you may want to wear plastic gloves to stop your hands from turning yellow. Even for the prepared powder, be aware that like curry or tomatoes, it can stain light surfaces or clothing.
Asian BBQ Chicken and Lime Leaves
Serves 4
Ingredients:
1 pound boneless chicken thighs, skin off
1/3 cup fresh turmeric or 1 Tbsp ground turmeric
1/3 cup lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp course black pepper
1/2 tsp five spice powder
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce
8 wooden skewers soaked in water 1 hour
Directions:
1) Cut thighs into 16 pieces. Place in a bowl. Add salt, sugar black pepper and five spice. Mix well.
2) Pound turmeric, add to chicken with garlic, shallot, lemongrass, chili, lime leaves, sesame oil and fish sauce. Mix well. Marinate for 30 minutes. Thread 2 pieces onto each skewer. Grill 4-5 minutes on each side on a low heat.
http://msvy-tastevietnam.com/cooking-classes/
When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its tailors who can create a dress or suit to your liking overnight. There's also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants. In any tour book, you can find information about her market tours and hands-on cooking classes.
Before the cooking class, we visited the market where many of the residents and restaurant employees shop. It was a huge open air market - table after table that in total is probably about the size of one of our supermarkets. The chicken and fish are so fresh that they're often still moving. There were pig's ears and other body parts that we don't usually see here. And the adjacent streets were lined with vendors selling beautiful fresh produce - the staple of the Asian diets. Although most dishes do contain shrimp, pork, beef or chicken, the plate is usually predominantly filled with veggies.
After our market tour, we also toured inside Ms. Vy's market/ cooking school. I was daring enough to try silkworms and grilled frog (which tasted just like chicken, as expected!). We saw how rice paper is made for spring rolls, and learned how to roll our own rolls for Bahn Mi.
Eventually, we moved on to our actual cooking class. Our chef-instructor told us, fish sauce is her best friend. It is used in almost every Vietnamese recipe. Five spice powder, used in the recipe below, is another very commonly used ingredient, which I favor over fish sauce. Of the other commonly used ingredients, one that is missing from this chicken recipe is ginger.
Five spice powder is a blend of spices that can vary, but it usually contains at least cinnamon and anise or star anise. The one I have from McCormick, for instance, has anise, cinnamon, star anise, cloves, and ginger. Other versions might substitute fennel, Sichuan pepper, nutmeg or turmeric. Star anise, by the way, is one of the flavorings in pho, or Vietnamese noodle soup. It also happens to be the basis for Tamiflu, the medication we give to shorten the course of the flu. It could be better than grandma's chicken soup for nursing you back to health!
It's often said that you should date your spices and dried herbs when you open them, and should replace them every 6 months. With as many as I have, and occasionally use, that just isn't practical. But in the past week, I realized how much of a difference this could make. I brought home fresh five spice powder from Vietnam and bought fresh star anise from one of the Asian markets locally. Whereas the ones I had in small jars at home barely had any scent, the new ones were VERY fragrant and tasty. So, it may be worthwhile dating your containers and replacing at least some of them for special occasions, new recipes, or cooking for company.
The recipe below for Asian BBQ chicken does involve some preparation. I wish I could always cook at Ms. Vy's. As with most cooking classes, all of the ingredients were prepared in advance and our workplace was cleared as soon as we were done - no fuss, no muss! But, if you're cooking on your own, as most of us do, it helps to be organized, especially to prepare recipes with many ingredients.
To be most efficient, gather all of the ingredients, knives, other tools, measuring spoons and cups in one place. Keep a bowl or bag at your work area for all the odds and ends to be tossed or composted afterward, and, my favorite, have a paper towel under the area where you measure or mix. It makes cleanup a cinch! Maybe even more important, have some good rock and roll (or music of your choice) going.
In this recipe, if you're using fresh turmeric, you may want to wear plastic gloves to stop your hands from turning yellow. Even for the prepared powder, be aware that like curry or tomatoes, it can stain light surfaces or clothing.
Asian BBQ Chicken and Lime Leaves
Serves 4
Ingredients:
1 pound boneless chicken thighs, skin off
1/3 cup fresh turmeric or 1 Tbsp ground turmeric
1/3 cup lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp course black pepper
1/2 tsp five spice powder
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce
8 wooden skewers soaked in water 1 hour
Directions:
1) Cut thighs into 16 pieces. Place in a bowl. Add salt, sugar black pepper and five spice. Mix well.
2) Pound turmeric, add to chicken with garlic, shallot, lemongrass, chili, lime leaves, sesame oil and fish sauce. Mix well. Marinate for 30 minutes. Thread 2 pieces onto each skewer. Grill 4-5 minutes on each side on a low heat.
http://msvy-tastevietnam.com/cooking-classes/
Saturday, March 26, 2016
Asian Beef Stew
http://www.foodandwine.com/recipes/asian-beef-stew
Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy. We took a cooking class / market tour with her while we were there in March, 2016. The most adventurous taste tests were of silkworms and frog. We deferred on the pigs ears and other delicacies.
ACTIVE: 45 MIN TOTAL TIME: 3 HR 30 MIN SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."
INGREDIENTS
2 tablespoons coconut oil ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce (1 tsp)
One 14.5-ounce can crushed tomatoes in juice (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish
(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.
Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy. We took a cooking class / market tour with her while we were there in March, 2016. The most adventurous taste tests were of silkworms and frog. We deferred on the pigs ears and other delicacies.
ACTIVE: 45 MIN TOTAL TIME: 3 HR 30 MIN SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."
INGREDIENTS
2 tablespoons coconut oil ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce (1 tsp)
One 14.5-ounce can crushed tomatoes in juice (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish
(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.
Tuesday, March 1, 2016
Portobello Salad with Spicy Mustard Dressing
Portobello Salad with Spicy Mustard Dressing
From Veganomicon - The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
Courtesy of Amy Rosen
Use this recipe for Portobello burgers or as the 'meat' in your salad. “It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but ..., you can make four for a more elegant presentation …"
Ingredients:
Dressing:
1/4 cup prepared spicy, smooth mustard
3 Tbsp grapeseed oil
1/4 cup red wine vinegar
2 Tbsp pure maple syrup
Salad:
8 cups mixed greens - romaine, radicchio, arugula (my favorite)
1 avocado, peeled, halved, pitted and sliced thinly
1 small red onion, sliced into very thin half-moons
15 oz can chickpeas, drained and rinsed
1 recipe of roasted portobellos
Roasted Portobellos
2 large or 4 small Portobello caps
1/2 cup cooking wine
1 Tbsp olive oil
2 Tbsp lite soy sauce
2 Tbsp Balsamic vinegar
2 cloves garlic, minced
Directions:
1) Preheat the oven to 400 degrees.
2) Whisk all dressing ingredients in a small bowl. Set aside
3) Combine all ingredients fro the marinade in a glass pie plate or small casserole.
4) Place the mushrooms upside down in the marinade and spoon the liquid into each cap to form a small pool. Marinate for 20 minutes.
5) Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes.
6) IF you're using your Portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Veganaise, and avocado and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
7) IF you're using the Portobello in a salad, mix salad as noted above, toss with just enough dressing to coat lightly, and toss in the Portobellos. Makes for a filling and delicious dinner.
Enjoy!
From Veganomicon - The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
Courtesy of Amy Rosen
Use this recipe for Portobello burgers or as the 'meat' in your salad. “It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but ..., you can make four for a more elegant presentation …"
Ingredients:
Dressing:
1/4 cup prepared spicy, smooth mustard
3 Tbsp grapeseed oil
1/4 cup red wine vinegar
2 Tbsp pure maple syrup
Salad:
8 cups mixed greens - romaine, radicchio, arugula (my favorite)
1 avocado, peeled, halved, pitted and sliced thinly
1 small red onion, sliced into very thin half-moons
15 oz can chickpeas, drained and rinsed
1 recipe of roasted portobellos
Roasted Portobellos
2 large or 4 small Portobello caps
1/2 cup cooking wine
1 Tbsp olive oil
2 Tbsp lite soy sauce
2 Tbsp Balsamic vinegar
2 cloves garlic, minced
Directions:
1) Preheat the oven to 400 degrees.
2) Whisk all dressing ingredients in a small bowl. Set aside
3) Combine all ingredients fro the marinade in a glass pie plate or small casserole.
4) Place the mushrooms upside down in the marinade and spoon the liquid into each cap to form a small pool. Marinate for 20 minutes.
5) Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes.
6) IF you're using your Portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Veganaise, and avocado and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
7) IF you're using the Portobello in a salad, mix salad as noted above, toss with just enough dressing to coat lightly, and toss in the Portobellos. Makes for a filling and delicious dinner.
Enjoy!
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