I'm on a new kick to avoid wasting any food. In the past, some part of my produce could be found languishing in the corners of my refrigerator bins. In the quest to use these up, I've turned to stir fries and slow cooker meals. In some cases, I use oil, vinegar, soy and maybe date syrup for added taste, or some other favorite combination. In this case, it's a combination of Indian spices.
In my quest to have a variety of simple weekday meals, I tried to make aloo gobi - a classic cauliflower and potato dish in the slow cooker. I wanted to use up everything I had in the fridge - so this is how I prepared it, but many variations are possible. I had sweet potatoes on hand, so used these instead of white potatoes, which is good healthy alternative. The ingredients looked so dry in the slow cooker, I added a large can of diced fire-roasted tomatoes.
Great dish - and plenty of it! Hopefully it freezes well, because that's what I did with the leftovers after about 3 meals/side dishes worth of it. An added bonus is that it includes turmeric, a spice that is rich in anti-oxidants. To add protein for a complete meal, add chick peas and/or top with pumpkin or sunflower seeds.
Ingredients:
1 head of cauliflower, broken into florets
2 sweet potatoes, cut into bite-sized chunks
1 28-oz can of diced fire-roasted tomatoes
2 shallots
1/2 onion (yellow, red or mixed)
1 very small jalapeño
1 Tbsp cumin seeds
1 Tbsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1 1/2 tsp turmeric
1 1/4 tsp salt
Chopped cilantro to top, optional
Directions:
1) Put all ingredients in the slow cooker on low for 6 hours. Enjoy!
Saturday, July 15, 2017
Sunday, July 9, 2017
Green Pea Dip
This is a lower fat version of guacamole - and it's bright green, so won't be easily confused with it. I needed an excuse to use the herbs and chile pepper from our garden, and the scallions that were on their last leg in the fridge. Perfect recipe for all that.
This is different than the other pea dip recipe. I prefer the other, but this is a good alternative.
Juice of a lime (plus more)
1/2 fresh green chile pepper, seeded and finely chopped - added 1/8 tsp cayenne also
2 Tbsp fresh parsley (I used mint and oregano)
1 Tbsp fresh cilantro
1.5 cups frozen peas
5 scallions, chopped
Directions:
Puree in a food processor, refrigerate, eat -- easy, right?!
Photo : green pea dip 7/9/2017
This is different than the other pea dip recipe. I prefer the other, but this is a good alternative.
Juice of a lime (plus more)
1/2 fresh green chile pepper, seeded and finely chopped - added 1/8 tsp cayenne also
2 Tbsp fresh parsley (I used mint and oregano)
1 Tbsp fresh cilantro
1.5 cups frozen peas
5 scallions, chopped
Directions:
Puree in a food processor, refrigerate, eat -- easy, right?!
Photo : green pea dip 7/9/2017
Tuesday, July 4, 2017
Pistachio hummus and eggplant; and baba ghanouj
https://www.washingtonpost.com/lifestyle/food/for-this-grilled-eggplant-dish-the-hummus-is-nutty/2017/06/28/505a9fc0-5b79-11e7-a9f6-7c3296387341_story.html?utm_term=.95572d5f21a7
There are 2 separate recipes here - pistachio hummus and a simple baba ghanouj recipe.
Grilled Eggplant on Pistachio “Hummus”
6 servings
This spin on hummus is made with pistachios and edamame instead of chickpeas, and the switch gives it a nutty flavor and fresh green color.
The eggplant can be cooked on a grill as well.
MAKE AHEAD: The hummus can be refrigerated for up to 3 days.
From nutritionist and cookbook author Ellie Krieger.
Ingredients
For the hummus
1 cup shelled, unsalted pistachios, lightly toasted (see NOTE)
1 cup frozen/defrosted shelled edamame
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley leaves
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¾ cup water
2 tablespoons extra-virgin olive oil
For the eggplant
3 Japanese or Chinese eggplants (about 1 pound)
3 tablespoons extra-virgin olive oil
¼ teaspoon Spanish smoked paprika (pimenton)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 pint grape or cherry tomatoes, each cut into quarters
¼ cup shelled unsalted pistachios, lightly toasted and coarsely chopped (see (NOTE)
2 tablespoons fresh flat-leaf parsley leaves
Steps
For the hummus: Combine the pistachios, edamame, lemon juice, parsley, garlic, cumin, coriander, salt and water in a food processor; pulse until finely chopped, stopping to scrape down the sides of the work bowl, as needed. With the motor running, drizzle in the oil. The yield is about 2 cups.
For the eggplant: Preheat a grill pan over medium-high heat. Trim the ends of the eggplants, then cut each eggplant in half lengthwise. Use 1 tablespoon of the oil to brush both sides, then season the cut sides with the paprika, salt and pepper. Cook until softened and grill marks have formed, 3 to 4 minutes per side. Allow to cool slightly, or to room temperature, then cut each piece of eggplant in half crosswise.
To serve, spoon about ⅓ cup of the pistachio hummus onto each plate. Top each portion with two pieces of eggplant and some tomato. Drizzle with 1 teaspoon of the remaining oil, then sprinkle with chopped pistachios and parsley leaves.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool completely before using.
Nutrition | Per serving: 300 calories, 9 g protein, 16 g carbohydrates, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 7 g dietary fiber, 7 g sugar
This is a separate baba ghanouj recipe from 11/30/2016 by Ellie Krieger that looks simple and delicious
This dip offers much the same appeal as hummus; it’s rich and creamy, with sumptuously earthy Middle Eastern flavors, and it is made with plant-based ingredients.
Make Ahead: The dip can be refrigerated a day in advance.
SERVINGS:
Tested size: 4 servings; makes about 1 1/3 cups
INGREDIENTS
1 large or two small eggplants (about 1 1/4 pounds total)
1 clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley
DIRECTIONS
Preheat the oven to 450 degrees.
Place the eggplant(s) directly on the grates of the burner of a gas stove or on a preheated grill or grill pan; cook over high heat, turning several times with tongs, until the skin is charred and blistered all around, about 10 minutes total.
Transfer to a baking sheet. Roast (middle rack) until the eggplant is completely softened and collapsed, about 20 minutes. Let it cool, then cut it in half lengthwise and use a spoon to scoop the eggplant's flesh out of the skin. Discard the skin. (Use a knife to help separate them, as needed. It is okay if some charred bits remain.) Place the scooped eggplant in a food processor and pulse until it is broken down but not completely smooth.
Meanwhile, place the minced garlic in a small mound on a cutting board and sprinkle it with the salt. Use the flat side of a chef’s knife to work the garlic and salt together to form a paste.
Transfer the eggplant to a serving bowl. Stir in the garlic-salt paste, tahini, lemon juice and parsley until well incorporated.
There are 2 separate recipes here - pistachio hummus and a simple baba ghanouj recipe.
Grilled Eggplant on Pistachio “Hummus”
6 servings
This spin on hummus is made with pistachios and edamame instead of chickpeas, and the switch gives it a nutty flavor and fresh green color.
The eggplant can be cooked on a grill as well.
MAKE AHEAD: The hummus can be refrigerated for up to 3 days.
From nutritionist and cookbook author Ellie Krieger.
Ingredients
For the hummus
1 cup shelled, unsalted pistachios, lightly toasted (see NOTE)
1 cup frozen/defrosted shelled edamame
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley leaves
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¾ cup water
2 tablespoons extra-virgin olive oil
For the eggplant
3 Japanese or Chinese eggplants (about 1 pound)
3 tablespoons extra-virgin olive oil
¼ teaspoon Spanish smoked paprika (pimenton)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 pint grape or cherry tomatoes, each cut into quarters
¼ cup shelled unsalted pistachios, lightly toasted and coarsely chopped (see (NOTE)
2 tablespoons fresh flat-leaf parsley leaves
Steps
For the hummus: Combine the pistachios, edamame, lemon juice, parsley, garlic, cumin, coriander, salt and water in a food processor; pulse until finely chopped, stopping to scrape down the sides of the work bowl, as needed. With the motor running, drizzle in the oil. The yield is about 2 cups.
For the eggplant: Preheat a grill pan over medium-high heat. Trim the ends of the eggplants, then cut each eggplant in half lengthwise. Use 1 tablespoon of the oil to brush both sides, then season the cut sides with the paprika, salt and pepper. Cook until softened and grill marks have formed, 3 to 4 minutes per side. Allow to cool slightly, or to room temperature, then cut each piece of eggplant in half crosswise.
To serve, spoon about ⅓ cup of the pistachio hummus onto each plate. Top each portion with two pieces of eggplant and some tomato. Drizzle with 1 teaspoon of the remaining oil, then sprinkle with chopped pistachios and parsley leaves.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool completely before using.
Nutrition | Per serving: 300 calories, 9 g protein, 16 g carbohydrates, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 7 g dietary fiber, 7 g sugar
This is a separate baba ghanouj recipe from 11/30/2016 by Ellie Krieger that looks simple and delicious
This dip offers much the same appeal as hummus; it’s rich and creamy, with sumptuously earthy Middle Eastern flavors, and it is made with plant-based ingredients.
Make Ahead: The dip can be refrigerated a day in advance.
SERVINGS:
Tested size: 4 servings; makes about 1 1/3 cups
INGREDIENTS
1 large or two small eggplants (about 1 1/4 pounds total)
1 clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley
DIRECTIONS
Preheat the oven to 450 degrees.
Place the eggplant(s) directly on the grates of the burner of a gas stove or on a preheated grill or grill pan; cook over high heat, turning several times with tongs, until the skin is charred and blistered all around, about 10 minutes total.
Transfer to a baking sheet. Roast (middle rack) until the eggplant is completely softened and collapsed, about 20 minutes. Let it cool, then cut it in half lengthwise and use a spoon to scoop the eggplant's flesh out of the skin. Discard the skin. (Use a knife to help separate them, as needed. It is okay if some charred bits remain.) Place the scooped eggplant in a food processor and pulse until it is broken down but not completely smooth.
Meanwhile, place the minced garlic in a small mound on a cutting board and sprinkle it with the salt. Use the flat side of a chef’s knife to work the garlic and salt together to form a paste.
Transfer the eggplant to a serving bowl. Stir in the garlic-salt paste, tahini, lemon juice and parsley until well incorporated.
Peking Portobellos
https://www.washingtonpost.com/recipes/peking-portobellos/15631/?utm_term=.17a1b1f084c7
Necessity is the mother of invention. I didn't have enough hoisin sauce at the time I prepared this dish, so I used only 1 Tbsp each of hoisin, date syrup and molasses, which was enough for 6 mushrooms or chicken breasts, prepared in the same pan. Each tablespoon of hoisin has 490 mg of sodium and 3 grams of sugar, while the date syrup has only 10 mg of sodium but13 grams of sugar, and the molasses, similarly, has 20 mg of sodium and 14 grams of sugar. So, as we say, pick your poison. By combining the different ingredients, you minimize either the salt or the sugar compared to any one of the components.
In any case, the sauce was excellent, especially after the reduction. If only portobellos are used, without chicken, this would be a low protein main dish, so it would be good to combine with edamames, a protein pasta, or lentils or beans.
From the Post:
These are caramelized and meaty-tasting, with a terrific sauce we're already thinking of using with other dishes as well.
You’ll need a roasting rack.
Make Ahead: The sauce can be made and refrigerated a day in advance.
INGREDIENTS:
FOR THE MUSHROOMS
6 medium-size portobello mushroom caps (gills removed)
Sliced scallions, for garnish
FOR THE SAUCE
1/2 cup hoisin sauce (see headnote)
2 tablespoons plain rice vinegar
2 tablespoons Sriracha
1 tablespoon toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger root (from a 2-inch piece)
1 tablespoon finely grated orange zest (from 1 large orange)
2 tablespoons light brown sugar
1/4 teaspoon Chinese five-spice powder
DIRECTIONS:
1) For the mushrooms: Preheat the oven to 425 degrees. Place a flat wire roasting rack inside a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the rack. Roast for 12 minutes or until they have released moisture.
2) Meanwhile, make the sauce: Whisk together the hoisin sauce, vinegar, Sriracha, toasted sesame oil, ginger, orange zest, brown sugar and five-spice powder in a medium bowl until well combined. The yield is a generous 3/4 cup.
3) Transfer the roasted portobellos to a few layers of paper towels and let them drain for a few minutes; meanwhile, position an oven rack 8 inches from the broiler element and preheat the broiler. Wipe off the baking sheet, then lightly grease it with cooking oil spray. Arrange the roasted portobellos on it, gill sides up. Spoon 1/4 cup of the sauce over them.
4) Broil for 3 to 5 minutes, until the sauce has darkened, watching closely so the portobellos don’t burn. Then use tongs to turn them over. Spoon another 1/4 cup of the sauce over them, then broil for 3 to 5 minutes on the second side, until dark brown and lightly charred on the edges.
5) Slice the portobellos on the diagonal (as thin or thick as you like). Scrape any residual broiled sauce from the baking sheet into the remaining 1/4 cup of sauce, stirring to incorporate. Drizzle the portobellos with that sauce mixture and top with the scallions. Serve warm.
Necessity is the mother of invention. I didn't have enough hoisin sauce at the time I prepared this dish, so I used only 1 Tbsp each of hoisin, date syrup and molasses, which was enough for 6 mushrooms or chicken breasts, prepared in the same pan. Each tablespoon of hoisin has 490 mg of sodium and 3 grams of sugar, while the date syrup has only 10 mg of sodium but13 grams of sugar, and the molasses, similarly, has 20 mg of sodium and 14 grams of sugar. So, as we say, pick your poison. By combining the different ingredients, you minimize either the salt or the sugar compared to any one of the components.
In any case, the sauce was excellent, especially after the reduction. If only portobellos are used, without chicken, this would be a low protein main dish, so it would be good to combine with edamames, a protein pasta, or lentils or beans.
From the Post:
These are caramelized and meaty-tasting, with a terrific sauce we're already thinking of using with other dishes as well.
You’ll need a roasting rack.
Make Ahead: The sauce can be made and refrigerated a day in advance.
INGREDIENTS:
FOR THE MUSHROOMS
6 medium-size portobello mushroom caps (gills removed)
Sliced scallions, for garnish
FOR THE SAUCE
1/2 cup hoisin sauce (see headnote)
2 tablespoons plain rice vinegar
2 tablespoons Sriracha
1 tablespoon toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger root (from a 2-inch piece)
1 tablespoon finely grated orange zest (from 1 large orange)
2 tablespoons light brown sugar
1/4 teaspoon Chinese five-spice powder
DIRECTIONS:
1) For the mushrooms: Preheat the oven to 425 degrees. Place a flat wire roasting rack inside a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the rack. Roast for 12 minutes or until they have released moisture.
2) Meanwhile, make the sauce: Whisk together the hoisin sauce, vinegar, Sriracha, toasted sesame oil, ginger, orange zest, brown sugar and five-spice powder in a medium bowl until well combined. The yield is a generous 3/4 cup.
3) Transfer the roasted portobellos to a few layers of paper towels and let them drain for a few minutes; meanwhile, position an oven rack 8 inches from the broiler element and preheat the broiler. Wipe off the baking sheet, then lightly grease it with cooking oil spray. Arrange the roasted portobellos on it, gill sides up. Spoon 1/4 cup of the sauce over them.
4) Broil for 3 to 5 minutes, until the sauce has darkened, watching closely so the portobellos don’t burn. Then use tongs to turn them over. Spoon another 1/4 cup of the sauce over them, then broil for 3 to 5 minutes on the second side, until dark brown and lightly charred on the edges.
5) Slice the portobellos on the diagonal (as thin or thick as you like). Scrape any residual broiled sauce from the baking sheet into the remaining 1/4 cup of sauce, stirring to incorporate. Drizzle the portobellos with that sauce mixture and top with the scallions. Serve warm.
One Pan Mango Teriyaki Chicken and Veggies
http://athleticavocado.com/2017/01/01/one-pan-mango-teriyaki-chicken-veggies-whole-30-paleo/
from HH recipe blog
ONE PAN MANGO TERIYAKI CHICKEN & VEGGIES
Tender chicken thighs and roasted veggies are glazed with a sweet mango teriyaki sauce for a an easy and incredibly tasty dinner that only uses one pan! You would never guess that this super easy meal is whole30 and paleo friendly either!
12/27/18 Sooooo - we used chicken breasts, which came out dry - but we probably should have doubled the sauce and lowered the oven temperature.
One VERY good change we made was that we followed Brendon's suggestion to add an eggplant to the veggie mix. Be aware that all of these veggies, including the eggplant were just enough for about 4 people. They shrink - a lot! The sauce is tasty with a bit of a kick from the pepper flakes, but the spice seems just right.
One Pan Mango Teriyaki Chicken & Veggies {Whole 30 + Paleo}
Ingredients:
5-6 skinless chicken thighs, trimmed of visible fat
4 cups broccoli florets
3 red or mixed bell peppers, cored and sliced into strips
5 carrots, sliced
1 eggplant, peeled, quartered and sliced - my favorite
Mango Teriyaki Sauce:
2 cups chopped mango
1/3 cup coconut aminos - or tamari
1/4 cup apple cider vinegar (or coconut vinegar)
2 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
sesame seeds for sprinkling
mango chunks (optional)
Instructions:
1) Preheat oven to 425 degrees.
2) Line a large baking sheet with foil. Spray with cooking spray and set aside.
3) Place broccoli, red pepper slices and carrots in a large bowl. Set aside.
4) Using a food processor, puree mango chunks. Combine with all other ingredients for teriyaki sauce in a bowl. Whisk until well mixed.
5) Place chicken thighs on foil lined sheet pan. Brush sauce over both sides of each chicken thigh, coating well.
6) Add remaining sauce to bowl of veggies and mix thoroughly. Spoon around chicken thighs in an single layer. Sprinkle with sesame seeds
7) Bake for 35 minutes, or until done. Serve with more mango chunks, if desired.
Enjoy!
from HH recipe blog
ONE PAN MANGO TERIYAKI CHICKEN & VEGGIES
Tender chicken thighs and roasted veggies are glazed with a sweet mango teriyaki sauce for a an easy and incredibly tasty dinner that only uses one pan! You would never guess that this super easy meal is whole30 and paleo friendly either!
12/27/18 Sooooo - we used chicken breasts, which came out dry - but we probably should have doubled the sauce and lowered the oven temperature.
One VERY good change we made was that we followed Brendon's suggestion to add an eggplant to the veggie mix. Be aware that all of these veggies, including the eggplant were just enough for about 4 people. They shrink - a lot! The sauce is tasty with a bit of a kick from the pepper flakes, but the spice seems just right.
One Pan Mango Teriyaki Chicken & Veggies {Whole 30 + Paleo}
Ingredients:
5-6 skinless chicken thighs, trimmed of visible fat
4 cups broccoli florets
3 red or mixed bell peppers, cored and sliced into strips
5 carrots, sliced
1 eggplant, peeled, quartered and sliced - my favorite
Mango Teriyaki Sauce:
2 cups chopped mango
1/3 cup coconut aminos - or tamari
1/4 cup apple cider vinegar (or coconut vinegar)
2 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
sesame seeds for sprinkling
mango chunks (optional)
Instructions:
1) Preheat oven to 425 degrees.
2) Line a large baking sheet with foil. Spray with cooking spray and set aside.
3) Place broccoli, red pepper slices and carrots in a large bowl. Set aside.
4) Using a food processor, puree mango chunks. Combine with all other ingredients for teriyaki sauce in a bowl. Whisk until well mixed.
5) Place chicken thighs on foil lined sheet pan. Brush sauce over both sides of each chicken thigh, coating well.
6) Add remaining sauce to bowl of veggies and mix thoroughly. Spoon around chicken thighs in an single layer. Sprinkle with sesame seeds
7) Bake for 35 minutes, or until done. Serve with more mango chunks, if desired.
Enjoy!
Sunday, July 2, 2017
Veggie Kabobs
In my latest Hungry Harvest delivery, I received a 'veggie kabob' extra - which was yellow and green squash, red onion and red pepper. I recently saw a recipe for chicken and grape kabobs that was intriguing, but hadn't gotten to try it. So I made a few skewers of my HH grapes and tomatoes. Roasted grapes are really good! It creates a different kind of sweetness. I roasted some others in the same pan as onions and other veggies, but I didn't like that as much as when they were on a skewer, and not resting in the 'juices' of the other veggies.
I didn't measure anything, but I marinated the veggies other than the grapes in some combination of:
Canola oil - just enough to lightly coat
Basil olive oil (Cleo's - just 1 Tbsp or so - optional)
White balsamic or champagne vinegar - few splashes
Fresh herbs (oregano, thyme and Vietnamese coriander), but any herbs dried or fresh would do
Light sprinkle of salt and pepper, preferably freshly ground
Directions:
1) Marinate the vegetables for an hour if you have the time.
2) Meanwhile, if you're using wooden skewers, soak them in water for at least 30 minutes.
3) When the skewers and veggies are ready, create colorful arrangements of vegetables. If possible, balance the skewers so they remain above the broiler pan.
4) If using an indoor broiler, keep the wooden skewers about 4-6 inches from the heat to avoid burning. Turn kabobs and/or broiler pan every 5 minutes or so. It may take about 20 minutes to soften the vegetables and have them start to brown.
July 2, 2017
I didn't measure anything, but I marinated the veggies other than the grapes in some combination of:
Canola oil - just enough to lightly coat
Basil olive oil (Cleo's - just 1 Tbsp or so - optional)
White balsamic or champagne vinegar - few splashes
Fresh herbs (oregano, thyme and Vietnamese coriander), but any herbs dried or fresh would do
Light sprinkle of salt and pepper, preferably freshly ground
Directions:
1) Marinate the vegetables for an hour if you have the time.
2) Meanwhile, if you're using wooden skewers, soak them in water for at least 30 minutes.
3) When the skewers and veggies are ready, create colorful arrangements of vegetables. If possible, balance the skewers so they remain above the broiler pan.
4) If using an indoor broiler, keep the wooden skewers about 4-6 inches from the heat to avoid burning. Turn kabobs and/or broiler pan every 5 minutes or so. It may take about 20 minutes to soften the vegetables and have them start to brown.
July 2, 2017
Wednesday, June 28, 2017
Rockfish with lemon and herbs
I'm trying to eat more fish and less chicken, just for variety. I've got enough experience with salmon, and enough recipes tucked away, so that I don't have to think much about cooking it. Today I tried rockfish - it's a white flaky fish that is neutral enough that it takes up whatever flavors you care to try.
I couldn't find a simple enough recipe for a weeknight, so I was pleased when this simple combination worked. I love using fresh herbs from the garden, but dried would probably be good and would save some time. I'd show you a photo, but there's none left ;-)
2 rockfish fillets - not quite a pound
Canola oil
1/2 lemon, juiced
2 cloves garlic, finely chopped
1" ginger, grated
1 Tbsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
salt and pepper to taste
DIRECTIONS:
1) Preheat oven to 325 degrees.
2) Combine olive oil and lemon juice, ginger and garlic, and let the fish marinate 'face down' for 10 minutes or so.
3) Turn fish skins down, then add the rest of the ingredients. Bake for ~ 15-20 minutes.
I couldn't find a simple enough recipe for a weeknight, so I was pleased when this simple combination worked. I love using fresh herbs from the garden, but dried would probably be good and would save some time. I'd show you a photo, but there's none left ;-)
2 rockfish fillets - not quite a pound
Canola oil
1/2 lemon, juiced
2 cloves garlic, finely chopped
1" ginger, grated
1 Tbsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
salt and pepper to taste
DIRECTIONS:
1) Preheat oven to 325 degrees.
2) Combine olive oil and lemon juice, ginger and garlic, and let the fish marinate 'face down' for 10 minutes or so.
3) Turn fish skins down, then add the rest of the ingredients. Bake for ~ 15-20 minutes.
Friday, June 23, 2017
spiced nuts
Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/spiced-nuts-recipe-1952173
I was looking for a spiced nut recipe to match one we had recently at The Little Beet - slivered almonds with turmeric and pepper. I couldn't find anything equivalent so I adapted this recipe.
I used all the nuts and seeds below, in similar proportions, but with overflowing measures, and threw in a handful of walnuts and hazelnuts (just because I could). I wanted to see how the spices were taken up by the different nuts. On the second attempt, I focused more on the slivered almonds and pumpkin seeds as they tasted best, and slightly increased the turmeric and cayenne.
The truth is, nuts with maple syrup and salt can't be bad. But a prior attempt with turmeric and nuts were too heavily coated and somewhat bitter. I'll try to use gradually more turmeric as we go.
Turmeric is a rhizome, a thinner, more orange version of ginger. Its active ingredient is curcumin, an anti-oxidant and anti-inflammatory agent. It has been used by traditional healers for thousands of years, for everything from digestive issues to wound healing to headaches and blood flow, even to slow tumor growth. To date, it has not been proven in studies to be helpful for any of these purposes. Cooking with turmeric is fine, but not using it as a supplement. It can potentially interact with prescription and over-the-counter medications, be a problem in the setting of gallstones or kidney disease, and cause bleeding.
Ingredients :
1/2 cup pecans
1/2 cup slivered almonds
1/3 cup pistachios
1/3 cup cashews
1/3 cup pumpkin seeds
1-2 Tablespoons maple syrup
1/2 teaspoon curry powder (I prefer coriander)
1/8 - 1/4 teaspoon cayenne (or more to taste)
1/2 tsp turmeric
1/2 teaspoon dried rosemary and/or thyme - (good with 1 Tbsp fresh rosemary and 1 Tbsp thyme chopped finely)
1/2 teaspoon salt plus more to taste (used freshly ground salt from Peru)
Nonstick cooking spray
Directions:
1) Preheat oven to 325 degrees F.
2) Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine.
3) Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 12-15 minutes, stirring once, until nuts are fragrant and lightly toasted.
I was looking for a spiced nut recipe to match one we had recently at The Little Beet - slivered almonds with turmeric and pepper. I couldn't find anything equivalent so I adapted this recipe.
I used all the nuts and seeds below, in similar proportions, but with overflowing measures, and threw in a handful of walnuts and hazelnuts (just because I could). I wanted to see how the spices were taken up by the different nuts. On the second attempt, I focused more on the slivered almonds and pumpkin seeds as they tasted best, and slightly increased the turmeric and cayenne.
The truth is, nuts with maple syrup and salt can't be bad. But a prior attempt with turmeric and nuts were too heavily coated and somewhat bitter. I'll try to use gradually more turmeric as we go.
Turmeric is a rhizome, a thinner, more orange version of ginger. Its active ingredient is curcumin, an anti-oxidant and anti-inflammatory agent. It has been used by traditional healers for thousands of years, for everything from digestive issues to wound healing to headaches and blood flow, even to slow tumor growth. To date, it has not been proven in studies to be helpful for any of these purposes. Cooking with turmeric is fine, but not using it as a supplement. It can potentially interact with prescription and over-the-counter medications, be a problem in the setting of gallstones or kidney disease, and cause bleeding.
Ingredients :
1/2 cup pecans
1/2 cup slivered almonds
1/3 cup pistachios
1/3 cup cashews
1/3 cup pumpkin seeds
1-2 Tablespoons maple syrup
1/2 teaspoon curry powder (I prefer coriander)
1/8 - 1/4 teaspoon cayenne (or more to taste)
1/2 tsp turmeric
1/2 teaspoon dried rosemary and/or thyme - (good with 1 Tbsp fresh rosemary and 1 Tbsp thyme chopped finely)
1/2 teaspoon salt plus more to taste (used freshly ground salt from Peru)
Nonstick cooking spray
1) Preheat oven to 325 degrees F.
2) Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine.
3) Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 12-15 minutes, stirring once, until nuts are fragrant and lightly toasted.
Wednesday, May 10, 2017
Roasted Radishes with Herbs
washington post 5/10/2017 Ellie Krieger
I was intrigued by this recipe because the description mentions that the taste of the radishes changes from sharp to mellow, like parsnips do when cooked. And I LOVE parsnips. These work equally well with roasting. They taste and look like little red potatoes when they're done, but with fewer calories. There were almost none for anyone else by the time I transferred them to a serving dish!
The author suggest serving them with roasted chicken or meat or as part of a hummus platter.
Ingredients:
2 bushes of medium radishes, about 20, trimmed with 1/2" of the stem left on; and halved (vertically)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley leaves
1 tsp fresh dill
Directions:
1) Preheat the oven to 450 degrees or air fryer to 400 - use half the oil and ‘fry’ for only 10 minutes.
2) Place the radishes in a 9x13" backing dish and toss with the oil, salt and pepper. Arrange with cut sides down.
3) Roast for 20-25 minutes, until tender and the cut sides have browned a bit
4) Transfer to a serving dish, sprinkle with the herbs and more salt as needed. Serve warm or at room temperature.
I was intrigued by this recipe because the description mentions that the taste of the radishes changes from sharp to mellow, like parsnips do when cooked. And I LOVE parsnips. These work equally well with roasting. They taste and look like little red potatoes when they're done, but with fewer calories. There were almost none for anyone else by the time I transferred them to a serving dish!
The author suggest serving them with roasted chicken or meat or as part of a hummus platter.
Ingredients:
2 bushes of medium radishes, about 20, trimmed with 1/2" of the stem left on; and halved (vertically)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley leaves
1 tsp fresh dill
Directions:
1) Preheat the oven to 450 degrees or air fryer to 400 - use half the oil and ‘fry’ for only 10 minutes.
2) Place the radishes in a 9x13" backing dish and toss with the oil, salt and pepper. Arrange with cut sides down.
3) Roast for 20-25 minutes, until tender and the cut sides have browned a bit
4) Transfer to a serving dish, sprinkle with the herbs and more salt as needed. Serve warm or at room temperature.
Stir Fry Chicken
Here's a quick stir fry recipe, to which you can add any vegetables you choose:
Ingredients:
Canola oil for the pan
3 chicken breasts, cut into bite size pieces, trying to make them approximately equal in size
Salt and pepper to taste
1 onion, cut into chunks, separate to stir fry
2 cloves garlic, chopped
1" ginger grated
Toasted sesame seeds
Sauce:
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp red wine vinegar
1 tsp sesame oil
A few drops Sriracha or Peruvian yellow pepper sauce, to taste
Directions:
1) Coat pan with canola oil. Stir fry onion, garlic and ginger for a few minutes until soft. At this point, you could add bell peppers, broccoli, or other vegetables. Remove from pan.
2) Coat pan again with canola oil, trying to scrape any remains off the bottom of the pain. Stir fry chicken, turning every few minutes until all sides are cooked. Cut into one of the larger pieces to make sure the middle is cooked.
3) While the chicken is cooking, combine the honey, soy, red wine vinegar and sesame oil, with hot sauce to taste. Whisk together. Pour onto chicken and continue to cook. Sprinkle with a coating of sesame seeds.
Ingredients:
Canola oil for the pan
3 chicken breasts, cut into bite size pieces, trying to make them approximately equal in size
Salt and pepper to taste
1 onion, cut into chunks, separate to stir fry
2 cloves garlic, chopped
1" ginger grated
Toasted sesame seeds
Sauce:
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp red wine vinegar
1 tsp sesame oil
A few drops Sriracha or Peruvian yellow pepper sauce, to taste
Directions:
1) Coat pan with canola oil. Stir fry onion, garlic and ginger for a few minutes until soft. At this point, you could add bell peppers, broccoli, or other vegetables. Remove from pan.
2) Coat pan again with canola oil, trying to scrape any remains off the bottom of the pain. Stir fry chicken, turning every few minutes until all sides are cooked. Cut into one of the larger pieces to make sure the middle is cooked.
3) While the chicken is cooking, combine the honey, soy, red wine vinegar and sesame oil, with hot sauce to taste. Whisk together. Pour onto chicken and continue to cook. Sprinkle with a coating of sesame seeds.
Saturday, May 6, 2017
Solterito
YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME10 minutes
Ingredients:
1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper
Directions:
1) Place all the ingredients together in a bowl.
2) Mix together well and season with salt and pepper to taste.
3) Serve.
Cooks' Note
If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.
Peru
Ingredients:
1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper
Directions:
1) Place all the ingredients together in a bowl.
2) Mix together well and season with salt and pepper to taste.
3) Serve.
Cooks' Note
If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.
Peru
Sweet Potato Skordalia
This is a very interesting recipe - thick texture, very good taste. Tried it with 1/4 cup water. To decrease calories, I might try it with more water and less oil next time. Thick and fluffy - can eat it like mashed potatoes, but the oil and nuts would raise the calorie count some. The parsley doesn't matter so much either way. The vinegar and garlic are really the winners here! I'll need to use it as a dip with cucumbers or chips and see which way it seems better.
Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.
Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating. A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers. We know you’ll love this simple fresh dish.
Ingredients:
6 cups sweet potatoes or yams, peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾ cup almonds, roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water
Directions:
1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!
Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99
Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.
Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating. A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers. We know you’ll love this simple fresh dish.
Ingredients:
6 cups sweet potatoes or yams, peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾ cup almonds, roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water
Directions:
1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!
Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99
Roasted and Charred Broccoli with Peanuts
http://www.epicurious.com/recipes/food/reviews/roasted-and-charred-broccoli-with-peanuts-51260420?_rand=0.33772552921436727
I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes. This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious. For easier cleanup, you can use olive oil to toss the broccoli florets.
Ingredients:
1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)
Directions:
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.
2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes. This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious. For easier cleanup, you can use olive oil to toss the broccoli florets.
Ingredients:
1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)
Directions:
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.
2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
Sunday, April 9, 2017
Roasted Acorn Squash
When I received my acorn squash from Healthy Harvest, I had to figure out what to do with them. Here are a few easy recipes:
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat. Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.
Set the squash halves on the prepared baking sheet. Use ~ 1.5 teaspoons of softened butter to smear the edges. (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.
Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.
Roast them at 400 degrees when nicely browned and very tender when tested with a fork. It takes about an hour for a small to medium squash. Do not undercook. About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash. If the nuts appear to be burning, consider covering with aluminum foil.
Other alternatives: coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat. Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.
Set the squash halves on the prepared baking sheet. Use ~ 1.5 teaspoons of softened butter to smear the edges. (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.
Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.
Roast them at 400 degrees when nicely browned and very tender when tested with a fork. It takes about an hour for a small to medium squash. Do not undercook. About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash. If the nuts appear to be burning, consider covering with aluminum foil.
Other alternatives: coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.
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