From Nourish indulgently healthy cuisine
by Scott Uehlein and Canyon Ranch
Butternut squash provides as much beta-carotene, potassium and fiber as sweet potatoes but with fewer calories because of its higher water content.
After scooping out the seeds, you can rinse them and let them sit in a colander for a while. Separate the seeds from the squash that was attached. Line a baking sheet with foil or parchment and pat the seeds dry. Bake ~ 15 minutes at 275 degrees or until they start to pop. Mine were thin and did not actually pop, but I removed them when they started getting toasted, sprinkled them with salt and pepper and enjoyed them as is, shell and all. Careful if you have diverticula, though. This probably wouldn't be a good idea!
Makes 6 half cup servings
Ingredients:
3 pounds butternut squash
1 Tbsp pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 teaspoons unsalted butter
Directions:
1) Preheat the oven to 350 degrees
2) Cut the squash in half (which wasn't as difficult as I thought it would be), scoop out the seeds an place the halves in a large baking pan cut side down. Add enough water to barely cover the bottom of the pan.
3) Bake for 50- 60 minutes, or until the squash is very tender
4) Scoop out the cooked squash and transfer it to a medium mixing bowl. Add the maple syrup, salt and pepper and butter. With an electric mixer, at medium speed, beat until smooth.
Sunday, October 22, 2017
Thursday, October 12, 2017
Butternut squash and tahini spread
From Jerusalem, A Cookbook by Yotam Ottalenghi and Sami Tamimi
Posted with some corrections LDCC 10/12/17
One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors - two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas. They didn't know each other growing up, but eventually met and became close friends and business partners. They explain how Jerusalem is a tapestry of cultures - so much so that you can't tell where any food originated, as similar dishes blend together and reflect many origins. They dare"... --to imagine that hummus will eventually bring Jerusalemites together, if nothing else will."
After trying a chicken with barberry recipe, I saw some enticing spreads - this one and one with burnt eggplant that were very enticing! I promised a friend I'd bring a few dips to dinner this weekend, but that I'd be experimenting on her and her guests. So, I tried this dip first - what good fortune ... for ALL of us!
Previous tins of tahini that I had tasted were very thick and pasty, making it difficult to work with and to taste anything but thick goo. Truth be told, the large cans of tahini that I purchase for a particular recipe often stay in the back of my fridge, unused until they're finally discarded, because they're so difficulty to scoop out after refrigeration. Any of you who know me, know that I do NOT like discarding any food! For this recipe, my husband picked up a jar of tahini from TJs that was thinner and easier to work with and had a much more subtle taste than the usual.
Ingredients:
1 large butternut squash (~ 2.5 pounds) peeled and cut up into chunks
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light tahini paste (Trader Joe's Organic Tahini)
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white , if you like)
1 1/2 tsp date syrup
2 Tbsp chopped cilantro (optional)
1/2 tsp salt
Directions:
1) Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp salt. Mix together well and cover the pain tightly with aluminum foil and roast in the oven for 60 minutes, stirring once during the cooking. Remove from the oven and leave it to cool.
2) Transfer the squash to a food processor along with the tahini, yogurt and garlic. Roughly pulse into a coarse paste, without the spread becoming smooth - or use a fork or potato masher.
3) Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with cilantro, if using.
I tried to use pomegranate syrup or molasses in place of the date syrup, but preferred the date syrup most - or even omitting it. The dip is an interesting change from usual hummus. I didn't read the instructions carefully and made it smooth - which was good - but I'll try it chunky next time.
Posted with some corrections LDCC 10/12/17
One of the most delicious parts of this book is the introduction that describes the growing relationship between the authors - two young men who were born the same year in Jerusalem, one in the Jewish west, the other in the Muslim east areas. They didn't know each other growing up, but eventually met and became close friends and business partners. They explain how Jerusalem is a tapestry of cultures - so much so that you can't tell where any food originated, as similar dishes blend together and reflect many origins. They dare"... --to imagine that hummus will eventually bring Jerusalemites together, if nothing else will."
After trying a chicken with barberry recipe, I saw some enticing spreads - this one and one with burnt eggplant that were very enticing! I promised a friend I'd bring a few dips to dinner this weekend, but that I'd be experimenting on her and her guests. So, I tried this dip first - what good fortune ... for ALL of us!
Previous tins of tahini that I had tasted were very thick and pasty, making it difficult to work with and to taste anything but thick goo. Truth be told, the large cans of tahini that I purchase for a particular recipe often stay in the back of my fridge, unused until they're finally discarded, because they're so difficulty to scoop out after refrigeration. Any of you who know me, know that I do NOT like discarding any food! For this recipe, my husband picked up a jar of tahini from TJs that was thinner and easier to work with and had a much more subtle taste than the usual.
Ingredients:
1 large butternut squash (~ 2.5 pounds) peeled and cut up into chunks
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light tahini paste (Trader Joe's Organic Tahini)
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white , if you like)
1 1/2 tsp date syrup
2 Tbsp chopped cilantro (optional)
1/2 tsp salt
Directions:
1) Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp salt. Mix together well and cover the pain tightly with aluminum foil and roast in the oven for 60 minutes, stirring once during the cooking. Remove from the oven and leave it to cool.
2) Transfer the squash to a food processor along with the tahini, yogurt and garlic. Roughly pulse into a coarse paste, without the spread becoming smooth - or use a fork or potato masher.
3) Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with cilantro, if using.
I tried to use pomegranate syrup or molasses in place of the date syrup, but preferred the date syrup most - or even omitting it. The dip is an interesting change from usual hummus. I didn't read the instructions carefully and made it smooth - which was good - but I'll try it chunky next time.
Thursday, August 24, 2017
Dairy free frittata
https://spoonuniversity.com/recipe/frittata-dairy-free-garden-that-perfect-for-sunday-mornings
Looks good with lots of veggies
Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 350° F.
Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.
STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.
STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.
STEP 4
In a large bowl, crack and mix the eggs.
STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.
STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.
STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.
STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes -> enjoy!
Looks good with lots of veggies
Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 350° F.
Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.
STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.
STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.
STEP 4
In a large bowl, crack and mix the eggs.
STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.
STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.
STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.
STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes -> enjoy!
Sunday, August 20, 2017
Persian Chicken with Pomegranate and Walnut - Fesenjan
Adapted from The Paleo Slow Cooker - Healthy Gluten-Free Meals the easy Way by Arsy Vartanian. Page Street Publishing Company, 2013.
This is a special Persian dish, high in omega 6's thanks to the walnuts and very high in protein with the combination of chicken and nuts. On the recommendation of a Persian friend, we used pomegranate molasses (from a Persian grocery store) instead of pomegranate juice, and was delicious meal. He also prefers the dish made with beef or dark-meat chicken rather than chicken breasts. As with many dishes in sauce, it was infinitely better 2 and 3 days later.
Ingredients:
3.5 pounds bone-in, skinless chicken thighs, breasts and legs
1 tsp sea salt
1 large onion, thinly sliced
1 tsp cardamom
1/2 tsp cinnamon
3 cloves garlic, chopped
2 cups water
4 cups walnuts, coarsely ground, some of it more finely ground to thicken the sauce
1.5 cups pomegranate juice
1/2 cup pomegranate molasses
2 Tbsp honey
1/2 tsp ground saffron
Salt and pepper just before serving
Pomegranate seeds for garnish
Directions:
There were directions for browning the chicken, sautéing the onion and spices and forming a paste with the walnuts, but I always disregard those instructions for slow-cooker recipes.
Here's my way of doing it:
1) Put all ingredients in the slow cooker.
2) Cook on low for 4 hours. Remove chicken, debone, shred with 2 forks and place back in slow cooker on high with lid removed. Cook for 30 minutes to thicken the sauce.
3) Salt and pepper to taste, then serve - but it's much better if you wait a few days.
This is a special Persian dish, high in omega 6's thanks to the walnuts and very high in protein with the combination of chicken and nuts. On the recommendation of a Persian friend, we used pomegranate molasses (from a Persian grocery store) instead of pomegranate juice, and was delicious meal. He also prefers the dish made with beef or dark-meat chicken rather than chicken breasts. As with many dishes in sauce, it was infinitely better 2 and 3 days later.
Ingredients:
3.5 pounds bone-in, skinless chicken thighs, breasts and legs
1 tsp sea salt
1 large onion, thinly sliced
1 tsp cardamom
1/2 tsp cinnamon
3 cloves garlic, chopped
2 cups water
4 cups walnuts, coarsely ground, some of it more finely ground to thicken the sauce
1.5 cups pomegranate juice
1/2 cup pomegranate molasses
2 Tbsp honey
1/2 tsp ground saffron
Salt and pepper just before serving
Pomegranate seeds for garnish
Directions:
There were directions for browning the chicken, sautéing the onion and spices and forming a paste with the walnuts, but I always disregard those instructions for slow-cooker recipes.
Here's my way of doing it:
1) Put all ingredients in the slow cooker.
2) Cook on low for 4 hours. Remove chicken, debone, shred with 2 forks and place back in slow cooker on high with lid removed. Cook for 30 minutes to thicken the sauce.
3) Salt and pepper to taste, then serve - but it's much better if you wait a few days.
Saturday, July 15, 2017
Maple-Mustard Glazed Chicken
From 1000 Lowfat Recipes by Terry Blonder Golson 1997
The marinade itself can stay for weeks, as long as it hasn't been in contact with raw chicken
Ingredients:
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 Tbsp Dijon mustard
1/2 tsp Kosher salt
1 Tbsp vegetable oil
2 pounds skinless, boneless chicken breast
Directions:
1) In a small saucepan combine the maple syrup, vinegar, water, mustard and salt. Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes. Remove from the heat and whisk in the oil. Cool to room temperature
2) Cut the chicken into pieces weighing about 4 oz each. Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover. Let the chicken marinate for 30 minutes or up to 2 hours. Turn several times.
3) Preheat and prepare the grill. Grill the chicken for 4 minutes, then brush with the marinade, turn and continue to cook until done, about 5-8 minutes longer. Although the dark grill marks look and taste wonderful, this recipe can also be broiled. Cook the chicken about 6 inches from the heat source, basting and turning once.
The marinade itself can stay for weeks, as long as it hasn't been in contact with raw chicken
Ingredients:
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 Tbsp Dijon mustard
1/2 tsp Kosher salt
1 Tbsp vegetable oil
2 pounds skinless, boneless chicken breast
Directions:
1) In a small saucepan combine the maple syrup, vinegar, water, mustard and salt. Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes. Remove from the heat and whisk in the oil. Cool to room temperature
2) Cut the chicken into pieces weighing about 4 oz each. Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover. Let the chicken marinate for 30 minutes or up to 2 hours. Turn several times.
3) Preheat and prepare the grill. Grill the chicken for 4 minutes, then brush with the marinade, turn and continue to cook until done, about 5-8 minutes longer. Although the dark grill marks look and taste wonderful, this recipe can also be broiled. Cook the chicken about 6 inches from the heat source, basting and turning once.
Aloo gobi
From Great Curries by Manisha Kanani 1997
We had a wonderful version of aloo gobi at our favorite local Indian restaurant - Kadhai - in Bethesda last week. At about the same time, I was looking through my cookbooks to see what I could give away. As you could imagine, I have collected more cookbooks over the years than I could ever use. That's in addition to stacks of recipes from newspapers and magazines, lady docs blog and so many others in 'recipe' files online.
I saw this recipe as I was skimming through and decided to try it.
Ingredients:
1 pound potatoes, cut into 1-inch chunks (classically with white potatoes, but you can try sweets)
2 Tbsp oil
1 tsp cumin seeds
1 green chili, finely chopped
1 pound cauliflower, broken into florets
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
chopped cilantro to garnish
serving suggestion: with tomato and onion salad
Directions:
1) Parboil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
2) Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to sputter. Add the chili and fry for another minute
3) Add the cauliflower florets and fry, stirring, for 5 minutes
4) Add the potatoes and the ground spices and salt and cook for another 7-10 minutes, or until both the vegetables are tender. Garnish with cilantro and serve with tomato and onion salad, if available
We had a wonderful version of aloo gobi at our favorite local Indian restaurant - Kadhai - in Bethesda last week. At about the same time, I was looking through my cookbooks to see what I could give away. As you could imagine, I have collected more cookbooks over the years than I could ever use. That's in addition to stacks of recipes from newspapers and magazines, lady docs blog and so many others in 'recipe' files online.
I saw this recipe as I was skimming through and decided to try it.
Ingredients:
1 pound potatoes, cut into 1-inch chunks (classically with white potatoes, but you can try sweets)
2 Tbsp oil
1 tsp cumin seeds
1 green chili, finely chopped
1 pound cauliflower, broken into florets
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
chopped cilantro to garnish
serving suggestion: with tomato and onion salad
Directions:
1) Parboil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
2) Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to sputter. Add the chili and fry for another minute
3) Add the cauliflower florets and fry, stirring, for 5 minutes
4) Add the potatoes and the ground spices and salt and cook for another 7-10 minutes, or until both the vegetables are tender. Garnish with cilantro and serve with tomato and onion salad, if available
Slow cooker aloo gobi with tomatoes
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!
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!
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.
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