Asian mango salad

Adapted from cooking class with Ms. Vy in HoiAn, Vietnam    March 2016

See Asian chicken BBQ recipe for more details

This mango salad was meant to be prepared with prawns.  I can't remember if we had tofu or chicken or nothing in it's place.  At home, I tried it again with 1 cup of napa cabbage instead of prawns.  For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.

I was unable to get the shallots nice and crispy like they did at the cooking class.  I probably had to bread and deep fry them.  Instead, I stir-fried them until they were dark, then blotted the oil off.  Not quite the same, but a drop healthier.

This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food.  It took me a while to get all the various parts of this salad together, but my group LOVED it!  Plus, I got to use my new slicing tool that was given to us at the end of our cooking class.  Fingers, beware!!   The salad was even better the next day, as most slaws are, although there was just a paltry bit left.   I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.

Serves 4 - 6 as appetizer.

Ingredients:

1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers

Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.

Directions:

1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve.  Add the fish sauce and garlic and chili, then mix.

2) Put oil in sauce pan.  Slice shallots thinly.  Then sauce until toasted, but do NOT burn.

2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.

3) Add to mango.  Mix and toss.  Season to taste.

4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots.  Serve with rice crackers, if you choose, or as a side with fish or chicken.

Asian BBQ chicken and lime leaves

From cooking class at Ms. Vy's in HoiAn, Vietnam   March 2016

When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its  tailors who can create a dress or suit to your liking overnight.  There's also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants.  In any tour book, you can find information about her market tours and hands-on cooking classes.

Before the cooking class, we visited the market where many of the residents and restaurant employees shop.  It was a huge open air market - table after table that in total is probably about the size of one of our supermarkets.  The chicken and fish are so fresh that they're often still moving.  There were pig's ears and other body parts that we don't usually see here.  And the adjacent streets were lined with vendors selling beautiful fresh produce - the staple of the Asian diets.  Although most dishes do contain shrimp, pork, beef or chicken, the plate is usually predominantly filled with veggies.

After our market tour, we also toured inside Ms. Vy's market/ cooking school.  I was daring enough to try silkworms and grilled frog (which tasted just like chicken, as expected!).  We saw how rice paper is made for spring rolls, and learned how to roll our own rolls for Bahn Mi.

Eventually, we moved on to our actual cooking class.  Our chef-instructor told us, fish sauce is her best friend.  It is used in almost every Vietnamese recipe.  Five spice powder, used in the recipe below, is another very commonly used ingredient, which I favor over fish sauce.  Of the other commonly used ingredients, one that is missing from this chicken recipe is ginger.

Five spice powder is a blend of spices that can vary, but it usually contains at least cinnamon and anise or star anise.  The one I have from McCormick, for instance, has anise, cinnamon, star anise, cloves, and ginger.  Other versions might substitute fennel, Sichuan pepper, nutmeg or turmeric.  Star anise, by the way, is one of the flavorings in pho, or Vietnamese noodle soup.  It also happens to be the basis for Tamiflu, the medication we give to shorten the course of the flu.  It could be better than grandma's chicken soup for nursing you back to health!

It's often said that you should date your spices and dried herbs when you open them, and should replace them every 6 months.  With as many as I have, and occasionally use, that just isn't practical.  But in the past week, I realized how much of a difference this could make.  I brought home fresh five spice powder from Vietnam and bought fresh star anise from one of the Asian markets locally.  Whereas the ones I had in small jars at home barely had any scent, the new ones were VERY fragrant and tasty.  So, it may be worthwhile dating your containers and replacing at least some of them for special occasions, new recipes, or cooking for company.

The recipe below for Asian BBQ chicken does involve some preparation.  I wish I could always cook at Ms. Vy's.  As with most cooking classes, all of the ingredients were prepared in advance and our workplace was cleared as soon as we were done - no fuss, no muss!  But, if you're cooking on your own, as most of us do, it helps to be organized, especially to prepare recipes with many ingredients.

To be most efficient, gather all of the ingredients, knives, other tools, measuring spoons and cups in one place.  Keep a bowl or bag at your work area for all the odds and ends to be tossed or composted afterward, and, my favorite, have a paper towel under the area where you measure or mix.  It makes cleanup a cinch!  Maybe even more important, have some good rock and roll (or music of your choice) going.

In this recipe, if you're using fresh turmeric, you may want to wear plastic gloves to stop your hands from turning yellow.  Even for the prepared powder, be aware that like curry or tomatoes, it can stain light surfaces or clothing.


Asian BBQ Chicken and Lime Leaves

Serves 4

Ingredients:

1 pound boneless chicken thighs, skin off
1/3 cup fresh turmeric or 1 Tbsp ground turmeric
1/3 cup lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp course black pepper
1/2 tsp five spice powder
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce

8 wooden skewers soaked in water 1 hour

Directions:

1) Cut thighs into 16 pieces.  Place in a bowl.  Add salt, sugar black pepper and five spice.  Mix well.

2) Pound turmeric, add to chicken with garlic, shallot, lemongrass, chili, lime leaves, sesame oil and fish sauce.  Mix well.  Marinate for 30 minutes.  Thread 2 pieces onto each skewer.  Grill 4-5 minutes on each side on a low heat.

http://msvy-tastevietnam.com/cooking-classes/

Asian Beef Stew

http://www.foodandwine.com/recipes/asian-beef-stew

Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy.  We took a cooking class / market tour with her while we were there in March, 2016.  The most adventurous taste tests were of silkworms and frog.  We deferred on the pigs ears and other delicacies.

ACTIVE: 45 MIN  TOTAL TIME: 3 HR 30 MIN  SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."

INGREDIENTS

2 tablespoons coconut oil  ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs  (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped  (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods  (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce  (1 tsp)
One 14.5-ounce can crushed tomatoes in juice  (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth  (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish

(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE

In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.

Portobello Salad with Spicy Mustard Dressing

Portobello Salad with Spicy Mustard Dressing
From Veganomicon - The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

Courtesy of Amy Rosen

Use this recipe for Portobello burgers or as the 'meat' in your salad.  “It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms.  The mustard makes the dressing nice and creamy with just a little kick.  The roasted portobello recipe is for two mushrooms, but ..., you can make four for a more elegant presentation …"


Ingredients:
Dressing:
1/4 cup prepared spicy, smooth mustard
3 Tbsp grapeseed oil
1/4 cup red wine vinegar
2 Tbsp pure maple syrup

Salad:
8 cups mixed greens - romaine, radicchio, arugula (my favorite)
1 avocado, peeled, halved, pitted and sliced thinly
1 small red onion, sliced into very thin half-moons
15 oz can chickpeas, drained and rinsed
1 recipe of roasted portobellos

Roasted Portobellos
2 large or 4 small Portobello caps
1/2 cup cooking wine
1 Tbsp olive oil
2 Tbsp lite soy sauce
2 Tbsp Balsamic vinegar
2 cloves garlic, minced

Directions:
1) Preheat the oven to 400 degrees.
2) Whisk all dressing ingredients in a small bowl.  Set aside
3) Combine all ingredients fro the marinade in a glass pie plate or small casserole.
4) Place the mushrooms upside down in the marinade and spoon the liquid into each cap to form a small pool.  Marinate for 20 minutes.
5) Cover with aluminum foil and bake for 30 minutes.  Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes.
6) IF you're using your Portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Veganaise, and avocado and call it a day.  If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
7) IF you're using the Portobello in a salad, mix salad as noted above, toss with just enough dressing to coat lightly, and toss in the Portobellos.  Makes for a filling and delicious dinner.

Enjoy!

Roasted Halibut and Green Beans With Cilantro Sauce

From epicurious http://www.epicurious.com/recipes/food/reviews/roasted-halibut-and-green-beans-with-asian-cilantro-sauce-234134?page=2

This makes a beautiful presentation, combining main dish and side dish in one.  I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven.  I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast.  These needed a few extra minutes to cook, so string beans would be easier.   Shiitake mushrooms have become my favorite variety.  They are soft and readily take up dressings.  The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route.  Just a sprinkle of salt and pepper at the end, and it was perfect.  No leftovers here!!  Serve over quinoa or couscous.

YIELD Makes 2 servings

Ingredients:

2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)  (optional)

5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided

2  8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)

Directions:

1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.

Chicken Molé

Adapted from www.foodnetwork.com   http://www.foodnetwork.com/recipes/paula-deen/quick-chicken-mole-recipe.html

I served this in 2008 for a dinner club that we had at the time.  The host chose the theme - so I opted to have all courses contain chocolate.  We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course.  Scotch chocolate cake topped off the evening.  Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.

Another time, we took a cooking class in which the theme was chocolate.  It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.

On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner.  We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu.  We've been there before.  If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!

That was yesterday.  Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago.  It took a little time, but well worth it!

Ingredients:

2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving

Directions:

1) Preheat oven to 350 degrees

2) Heat oil in a sauté pan over medium heat.  Add onion and sauté until translucent.   Add garlic and spices and continue to sauté to toast and develop flavor.

3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate.  Simmer for 10 minutes, keeping the heat low and stirring frequently.  Strain, saving the liquid.  Purée the solids until smooth.

4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides.  Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes.  Garnish with pumpkin seeds and serve with grain of your choice.

Save the rest of the chocolate sauce for another dish!  Enjoy!

Italian Vegetable Soup - Ribollita

Adapted from The Washington Post 1/27/16  Ellie Krieger  https://www.washingtonpost.com/pb/recipes/ribollita/15114/

I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.

From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...

Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."

Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup.  I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean.  It has a nutty taste and is best known as the grain used in tabbouleh.

SERVINGS:

Tested size: 6 servings; makes about 12 cups

Ingredients:

Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.

2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.

3) Stir in the garlic and zucchini; cook for 1 minute.

4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).

5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.

6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.

(At this point, the stew can be cooled, covered and refrigerated or frozen.)

7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.

Serve hot, garnished with the cheese.

From nutritionist and cookbook author Ellie Krieger.

Asian Chicken Salad

This is my adaptation of a recipe that was in our Sisterhood cookbook and said to come from a California Pizza Kitchen cookbook.  The original dressing seemed too dense and almost bitter from the hoisin sauce, so I adjusted the other ingredients to my taste.  Truth be told, I didn't prepare chicken with it, so I can't attest to that part of it.  Perhaps firm tofu can be substituted with the same marinade.  Here goes:

Serves about 16

Dressing:
1 cup hoisin sauce
1/2 cup red wine vinegar
3 Tbsp minced ginger
3 Tbsp Dijon mustard
2 tsp Asian chili sauce
3/4 cup olive oil
3 Tbsp Asian toasted sesame oil

Put all dressing ingredients except oils together in a mixing bowl.  Blend using a whisk or hand-held mixer on low speed.  Mixing continuously, add oils, stirring until thoroughly blended.  Refrigerate until ready to use.

Chicken:
1/4 cup teriyaki sauce
1 1/3 tsp olive oil
1 tsp minced fresh ginger
1 tsp minced garlic
4 skinless, boneless chicken breasts

Mix teriyaki, olive oil, garlic and ginger in bowl.  Add chicken breasts and marinate at room temperature for 10 minutes.  Grill or broil chicken oil cooked through.  Chill and then cut crosswise into strips.

Salad:
1 head iceberg lettuce, cut in strips
1 head Romaine, cut in strips.  I used some darker greens as well.
1/2 head Napa cabbage
1 large cucumber, halved lengthwise and seeds removed, then sliced
1 c shredded carrots
1/3 cup sesame seeds, toasted in pan over low heat (or purchase toasted)
1/3 cup minced cilantro
12 large basil leaves, cut into thin strips
1 cup thinly sliced scallions, more for garnish
toasted almonds, or chow mein noodles, or something else crunchy for additional garnish

In a large bowl, combine lettuces, carrots, sesame, cilantro, basil and scallions.  Add dressing slowly and toss as you go.  There will be more than enough dressing.  It is thick, and makes the salad wilt if used too generously.  Top with grilled chicken, crunchy garnish and and leftover scallions.

Kale Chips

I've tried several recipes for kale chips that just didn't work.  This time, I happened to have some kale in the fridge that wasn't going to make it too much longer.  I was baking chicken and turkey cutlets, so I thought I might a well put the kale in the oven, side by side.

I tossed the kale with olive oil, sprinkled the dish with salt, pepper and ras el hanout, a Whole Foods spice blend of coriander, cinnamon, cloves and nutmeg.  It's meant to be used with rice but it can easily be used to flavor chicken or veggies.  Any spice can be tried on the kale.  Toasted sesame seeds are great sprinkled on top after removing the kale from the oven.

I baked the chicken and kale in separate baking dishes for 20 minutes at 365 degrees (for those of us who can't decide between 350 and 375).  The thinner cutlets were perfect at 20 minutes, the thicker chicken breasts needed an extra 5 minutes.  No fuss no muss and dinner is ready!

Moroccan Carrot and Chickpea Salad

From Once Upon A Chef

http://www.onceuponachef.com/2014/10/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html

Servings: 6 - 8 (as a side dish)

Very tasty! If the final taste is a little too curry-ish for you, add a LITTLE extra lemon.

Ingredients: 

For the Dressing
1/4 cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
1/4 cup freshly squeezed orange juice, from one large orange
1-1/2 tablespoons honey
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

For the Salad
1 pound carrots, peeled and coarsely grated
1/3 cup currants (or raisins)
1/2 cup slivered almonds, toasted (Add only 30-60 minutes before serving so they don't get too soggy)
1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons finely minced shallots, from one large shallot
1 garlic clove, minced


Instructions:

1) In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.

2) To the dressing, add all of the ingredients for the salad except the almonds and toss well.  Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots).

3) Transfer to a serving dish, add almonds and garnish with more fresh chopped herbs.  Serve cold.

Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.


Nutrition Information:

Powered by Edamam

Per serving (6 servings)
Calories:312
Fat:15g
Saturated fat:2g
Carbohydrates:40g
Sugar:19g
Fiber:9g
Protein:8g
Sodium:522mg
Cholesterol:0mg

Roasted Brussels Sprouts with Medjool Dates

http://veganheritagepress.com/2015/03/oven-roasted-brussels-sprouts-with-medjool-dates/

Cucumber Salad with Mint

http://www.onceuponachef.com/2012/09/minted-cucumber-salad.html

This was meant to be made with slices of cucumber, which would probably be better, but I was trying to make use of my spiralizer tool.  This looks more creative, but is not as crunchy as thicker slices would be.

Servings: 4-6
Total Time: 50 Minutes
Ingredients

2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2-1/2 teaspoons sugar (or less)
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint

Instructions

1) Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.

2) Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.

3) In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Nutrition Information

Powered by Edamam

Per serving (6 servings)
Calories:108
Fat:9g
Saturated fat:1g
Carbohydrates:6g
Sugar:4g
Fiber:1g
Protein:1g
Sodium:391mg
Cholesterol:0mg

photos IMG_1793.jpg and IMG_1798.jpg

Brussels sprouts gratin

Adapted from onceuponachef.com:

http://www.onceuponachef.com/2015/11/brussels-sprouts-gratin.html

I'm a fan of Brussels sprouts just roasted with olive oil, salt and pepper, but this recipe was enticing.  The original version had more cream than I wanted to use, so I minimized it and added a little almond milk.  The topping adds some crunch and a bit of a different taste than the plain sprouts.  I was able to make it a day ahead and just reheat at 250 degrees.

Servings: 6-8

Ingredients:

2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
2/3 cup coarse fresh breadcrumbs, from about 2 slices whole wheat bread toasted, crusts removed
1/2 cup finely grated cheddar or Gruyere
1/2 cups light cream
1/2 cup almond milk

Instructions:

1) Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.

2) While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.

3) When the sprouts are tender and browned, pour the cream and milk evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.

4) Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).

Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.

Nutrition Information (using My Fitness Pal)

Per serving (8 servings):

Calories: 188
Fat  12.9 gm,  7.2 gm saturated
Carbs  13.3 gm,  sugar 2.6 gm
Fiber 4.6 gm
Protein  8.4 gm
Vitamin A 22%
Vitamin C 130%
Calcium 16%
Iron 7%

photo  IMG_1769.jpg

Butternut Squash and Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

By Jennifer Segal
Servings: 6-8

I adjusted this for lower fat -- left out the heavy cream, added more honey and doubled the salt, pepper, cinnamon, mace and nutmeg.  Using the immersion blender, the apples ended up floating on top and worked at healthy 'croutons'.  Used a Honeycrisp apple, one of my favorites.

Ingredients:

3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
3 cups (about 1 pound) sweet potatoes, peeled and cut into 1-inch chunks
8 cups chicken broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1 cup heavy cream

Instructions:

Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat.

Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.

Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.

Nutrition Information

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Per serving (8 servings)
Calories:375
Fat:18g
Saturated fat:10g
Carbohydrates:47g
Sugar:19g
Fiber:5g
Protein:9g
Sodium:829mg
Cholesterol:59mg