http://www.foodandwine.com/recipes/roasted-cauliflower-salad-lentils-and-dates
This was excellent but did take some time to prepare. Might be able to save time by substituting raisins for chopped dates.
Also there were other cauliflower recipes on the food and wine site that looked good with tahini, lemon and cilantro; one with roasted cauliflower and grapes looked quick. The grapes turn to a jam quality.
The lentils in this salad give plenty of protein. the dressing for the lentils was tasty.
Tuesday, August 23, 2016
Zucchini spaghetti with eggplant, tomato and basil
http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
The lemon dressing for this really brightens up the 'vegetti'. Alternatively, a red sauce of your preference would probably do well, and save you time. When we see Rao's sauces on sale, we buy them for a quick meal. They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.
INGREDIENTS:
2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided
Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided
For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided
1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced
Directions:
1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.
4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.
6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
The lemon dressing for this really brightens up the 'vegetti'. Alternatively, a red sauce of your preference would probably do well, and save you time. When we see Rao's sauces on sale, we buy them for a quick meal. They are made with natural ingredients and are lower in salt and sugar than most of the alternatives.
INGREDIENTS:
2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided
Dressing:
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided
For the skillet:
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided
1/4 cup pitted cured black olives, halved, divided (optional)
1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced
Directions:
1) Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
2) Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
3)Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing.
4) Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
5) Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. I prefer to throw the zucchini and squash into the pan that is still warm, without the heat on, just to dry it a bit more.
6) Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
Monday, August 22, 2016
Banana Pineapple Yogurt Smoothie
From Torrent Kitchen Aid Blender recipe book
There are endless variations you can do with this, but here's a start. I enjoyed it with nutmeg and cinnamon sprinkled on top.
Ingredients:
2 cups plain yogurt
12 ounces crushed pineapple in juice, undrained
1 banana
1 cup ice
2 Tbsp sugar
1 tsp vanilla
1/4 tsp ground nutmeg, more to sprinkle on top
sprinkle of cinnamon on top
Directions:
It's difficult -- put all ingredients in a blender with ice-crushing capabilities. Blend, pour, sprinkle nutmeg and cinnamon.
Makes 4 servings
There are endless variations you can do with this, but here's a start. I enjoyed it with nutmeg and cinnamon sprinkled on top.
Ingredients:
2 cups plain yogurt
12 ounces crushed pineapple in juice, undrained
1 banana
1 cup ice
2 Tbsp sugar
1 tsp vanilla
1/4 tsp ground nutmeg, more to sprinkle on top
sprinkle of cinnamon on top
Directions:
It's difficult -- put all ingredients in a blender with ice-crushing capabilities. Blend, pour, sprinkle nutmeg and cinnamon.
Makes 4 servings
Peaches and Green Smoothie
I must start by saying that I am NOT a fan of green shakes! I had a few bitter awful ones years ago and have avoided them ever since. HOWEVER, my blender finally died from my ice-crushing activities for chocolate peanut butter smoothies, banana berry yogurt smoothies, and the like. With my new Torrent Blender by KitchenAid, which I love, there was a cookbook with loads of blender recipes, including smoothies, soups and other blended foods. It was a steal because evidently its magnetic base with no moving parts hasn't really taken off, so I got it at 2/3 off - including this new recipe book. The magnetic base turns the blade without them actually having to twist into each other - that connection is what started leaking - after many years of use, mind you.
Having my son home for a week, I had a live-in taster, so I made the most of it. Here's a green smoothie that's refreshing and tasty. If you want more protein, just change the almond milk to soy.
Ingredients:
1 cup ice
1 cup packed torn fresh spinach
1 cup fresh or frozen peach slices
1 cup vanilla almond milk
1 Tbsp honey (add more honey if using plain almond milk)
juice from 1/2 small lime
1 tsp dried mint, or a few fresh mint leaves - the more the better!
Directions:
Using a blender with ice crushing capacity - blend and pour!
Having my son home for a week, I had a live-in taster, so I made the most of it. Here's a green smoothie that's refreshing and tasty. If you want more protein, just change the almond milk to soy.
Ingredients:
1 cup ice
1 cup packed torn fresh spinach
1 cup fresh or frozen peach slices
1 cup vanilla almond milk
1 Tbsp honey (add more honey if using plain almond milk)
juice from 1/2 small lime
1 tsp dried mint, or a few fresh mint leaves - the more the better!
Directions:
Using a blender with ice crushing capacity - blend and pour!
Saturday, August 13, 2016
Lentil and Vegetable Salad
Lentils are my new favorite protein source - a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry that uses up any odds and ends in the refrigerator. As written, it is just a suggestion. I think the red onion is key in providing flavor. For the dressing, you can use any vinaigrette, but make sure there’s enough vinegar, salt and pepper to provide a burst of flavor.
Soon, Dr. Aruna Nathan will share her wisdom about sprouted lentils. She made toasted lentils for a crunchy snack and a different kind of lentil salad to share at our recent health fair. Stay tuned for her recipes.
Ingredients:
1 cup of cooked lentils (green or mixed variety - 1 cup lentils to 3 cups of water)
1 cup chopped arugula or spinach
1-2 carrots, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
2 scallions, sliced
DRESSING:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp lo sodium soy sauce
1/2 tsp brown sugar
1/4 tsp black pepper
1/4 tsp salt
Directions:
1) Mix all salad ingredients, keeping lentils separate.
2) Mix all dressing ingredients, whisk, add half to the lentils and mix.
3) Add lentils to salad, add the remainder of the dressing to the salad, as needed.
Soon, Dr. Aruna Nathan will share her wisdom about sprouted lentils. She made toasted lentils for a crunchy snack and a different kind of lentil salad to share at our recent health fair. Stay tuned for her recipes.
Ingredients:
1 cup of cooked lentils (green or mixed variety - 1 cup lentils to 3 cups of water)
1 cup chopped arugula or spinach
1-2 carrots, chopped
1/2 cucumber, chopped
1/4 red onion, chopped
2 scallions, sliced
DRESSING:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp lo sodium soy sauce
1/2 tsp brown sugar
1/4 tsp black pepper
1/4 tsp salt
Directions:
1) Mix all salad ingredients, keeping lentils separate.
2) Mix all dressing ingredients, whisk, add half to the lentils and mix.
3) Add lentils to salad, add the remainder of the dressing to the salad, as needed.
Friday, August 5, 2016
Pumpkin Crunch
From Canyon Ranch Nourish
This is such a good crunchy snack! I decreased the cranberries, because I prefer the crunch to the sugar. After toasting them, the nuts stick together a bit and are like granola. Just watch them carefully because there's a only a short interval between 'toasted' and 'burnt'! One is good, the other not so much!!
Pumpkin seeds are a rich source of 'good fats', i.e. mono- and poly-unsaturated oils, as well as a good source of fiber, iron, magnesium and phosphorus.
Dried fruit is notorious for being full of sugar. Look for the lowest sugar content you can find. Trader Joe's and Nature's Promise at Giant have varieties that have 26 grams of sugar per 1/4 cup (versus up to 32 grams for some of the others). I tried substituting other dried fruit, but the tart taste of cranberries fits perfectly with the seeds. I just decreased the measure from 1 1/4 cups to under a cup.
I didn't let my family taste this before I brought it to our health fair because I was afraid there might not be enough left for anyone else. I'm looking for more of these healthy snack recipes to make on my own in order to avoid the 'extras' in many of the packaged snack bars.
Let me know what you think!
Ingredients:
1 cup pumpkin seeds
1 1/2 tsp canola oil
1 1/3 tsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp sea salt
less than a cup of dried cranberries.
Tried another variant - used 1 tsp of pumpkin pie spice (which is actually cinnamon, nutmeg and allspice with ginger added; and 1/4 tsp cumin and 1/4 tsp cardamom along with 1/2 tsp salt and maple syrup. Smells good from the cardamom. Probably like the original better. 12/11/16 Then added more maple syrup, cayenne, sugar -- maybe just stick with the original!
Directions:
1) Preheat the oven to 300 degrees. Lightly spray a baking sheet with canola oil spray.
2) Toss the seeds and canola in a small bowl. Spread the coated seeds evenly on the baking sheet. Roast for about 20 minutes, or until almost dry. Watch carefully!
3) Place the seeds in a medium bowl and stir in the maple syrup until coated.
4) Combine the cinnamon, nutmeg, allspice and salt in a small bowl. Add the spice mixture to the pumpkin seeds. Stir to combine.
5) Return the pumpkin seeds to the baking sheet and roast for 15 minutes or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently. Set aside until completely cool, about 30 minutes.
6) Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.
This is such a good crunchy snack! I decreased the cranberries, because I prefer the crunch to the sugar. After toasting them, the nuts stick together a bit and are like granola. Just watch them carefully because there's a only a short interval between 'toasted' and 'burnt'! One is good, the other not so much!!
Pumpkin seeds are a rich source of 'good fats', i.e. mono- and poly-unsaturated oils, as well as a good source of fiber, iron, magnesium and phosphorus.
Dried fruit is notorious for being full of sugar. Look for the lowest sugar content you can find. Trader Joe's and Nature's Promise at Giant have varieties that have 26 grams of sugar per 1/4 cup (versus up to 32 grams for some of the others). I tried substituting other dried fruit, but the tart taste of cranberries fits perfectly with the seeds. I just decreased the measure from 1 1/4 cups to under a cup.
I didn't let my family taste this before I brought it to our health fair because I was afraid there might not be enough left for anyone else. I'm looking for more of these healthy snack recipes to make on my own in order to avoid the 'extras' in many of the packaged snack bars.
Let me know what you think!
Ingredients:
1 cup pumpkin seeds
1 1/2 tsp canola oil
1 1/3 tsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp sea salt
less than a cup of dried cranberries.
Tried another variant - used 1 tsp of pumpkin pie spice (which is actually cinnamon, nutmeg and allspice with ginger added; and 1/4 tsp cumin and 1/4 tsp cardamom along with 1/2 tsp salt and maple syrup. Smells good from the cardamom. Probably like the original better. 12/11/16 Then added more maple syrup, cayenne, sugar -- maybe just stick with the original!
Directions:
1) Preheat the oven to 300 degrees. Lightly spray a baking sheet with canola oil spray.
2) Toss the seeds and canola in a small bowl. Spread the coated seeds evenly on the baking sheet. Roast for about 20 minutes, or until almost dry. Watch carefully!
3) Place the seeds in a medium bowl and stir in the maple syrup until coated.
4) Combine the cinnamon, nutmeg, allspice and salt in a small bowl. Add the spice mixture to the pumpkin seeds. Stir to combine.
5) Return the pumpkin seeds to the baking sheet and roast for 15 minutes or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently. Set aside until completely cool, about 30 minutes.
6) Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.
Black bean, corn and tomato salad
I wanted to prove how I could make a simple refreshing veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone. I'm fine using their canned tomatoes in chili, but when you get the full taste in a cold salad, they retain the taste of the citric acid despite rinsing them. So I decided to use fresh tomatoes.
Then I decided the dried basil and cilantro really needed to be replaced with fresh herbs for a brighter taste. Start chopping those herbs.
So it's still relatively simple, but not exactly what I intended. But if you have canned tomatoes that you like, and you don't happen to have fresh herbs on hand, all of this can be prepared simply with cans and spice shakers.
This particular recipe is a blend of several that I found with these ingredients. It is a good mix of protein and carbs and is quite filling. It can be used as an appetizer or a BBQ side dish. Good on a whole wheat wrap with hummus. Guacamole or avocado would be good as well. Good to be able to make it taste like whatever you want. (Morton and Bassett's Mexican Blend contains cumin, garlic, chili pepper, white pepper, thyme, paprika, onion and oregano. It does definitely give it a Mexican taste. )
Since Trader Joes is my other favorite place to shop, I must tell you that serving this salsa / side dish on TJ's Veggie and Flaxseed Tortilla Chips is excellent! The chips are nice and large and can hold a lot of the corn & bean mix.
INGREDIENTS:
15 oz can black beans
15 oz can sweet corn
2 tomatoes
1 yellow pepper
1 red pepper
3 scallions
2 Tbsp lime juice - should use if possible
1 heaping Tbsp fresh cilantro
1 Tbsp fresh basil (or 1 tsp dried)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS:
1) Rinse the black beans and corn. Chop the tomatoes, peppers, scallions and combine all in a large bowl.
2) Chop the herbs. In a small bowl, mix the dried herbs and salt and pepper. Sprinkle over the mix and let it sit for a few hours or overnight before serving to let the flavors blend. Good for a few days.
Then I decided the dried basil and cilantro really needed to be replaced with fresh herbs for a brighter taste. Start chopping those herbs.
So it's still relatively simple, but not exactly what I intended. But if you have canned tomatoes that you like, and you don't happen to have fresh herbs on hand, all of this can be prepared simply with cans and spice shakers.
This particular recipe is a blend of several that I found with these ingredients. It is a good mix of protein and carbs and is quite filling. It can be used as an appetizer or a BBQ side dish. Good on a whole wheat wrap with hummus. Guacamole or avocado would be good as well. Good to be able to make it taste like whatever you want. (Morton and Bassett's Mexican Blend contains cumin, garlic, chili pepper, white pepper, thyme, paprika, onion and oregano. It does definitely give it a Mexican taste. )
Since Trader Joes is my other favorite place to shop, I must tell you that serving this salsa / side dish on TJ's Veggie and Flaxseed Tortilla Chips is excellent! The chips are nice and large and can hold a lot of the corn & bean mix.
INGREDIENTS:
15 oz can black beans
15 oz can sweet corn
2 tomatoes
1 yellow pepper
1 red pepper
3 scallions
2 Tbsp lime juice - should use if possible
1 heaping Tbsp fresh cilantro
1 Tbsp fresh basil (or 1 tsp dried)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS:
1) Rinse the black beans and corn. Chop the tomatoes, peppers, scallions and combine all in a large bowl.
2) Chop the herbs. In a small bowl, mix the dried herbs and salt and pepper. Sprinkle over the mix and let it sit for a few hours or overnight before serving to let the flavors blend. Good for a few days.
Saturday, July 30, 2016
Peanut Butter Spaghetti
http://www.nutritionmd.org/recipes/view.html?recipe_id=68
Peanut Butter Spaghetti
Makes 4 1-cup servings
Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.
8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger
Cook spaghetti according to package directions. Drain, rinse, and set aside.
In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.
Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.
Per 1-cup serving
Calories: 472
Fat: 17.8 g
Saturated Fat: 3.6 g
Calories from Fat: 33.9%
Cholesterol: 0 mg
Protein: 17.9 g
Carbohydrates: 62.6 g
Sugar: 9.4 g
Fiber: 4.9 g
Sodium: 535 mg
Calcium: 31 mg
Iron: 3 mg
Vitamin C: 0.5 mg
Beta Carotene: 0 mcg
Vitamin E: 3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Peanut Butter Spaghetti
Makes 4 1-cup servings
Peanut sauce takes just minutes to prepare and gives spaghetti a whole new personality. Serve this spaghetti with lightly steamed vegetables.
8 ounces dry spaghetti
1/2 cup peanut butter
1 cup hot water
2 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar or other sweetener
2 garlic cloves, minced
1/2 teaspoon ground ginger
Cook spaghetti according to package directions. Drain, rinse, and set aside.
In a saucepan large enough to hold the pasta, combine peanut butter, water, soy sauce, vinegar, sugar or other sweetener, garlic, and ginger. Whisk until smooth.
Heat gently until slightly thickened. Add cooked pasta and toss to mix. Serve immediately.
Per 1-cup serving
Calories: 472
Fat: 17.8 g
Saturated Fat: 3.6 g
Calories from Fat: 33.9%
Cholesterol: 0 mg
Protein: 17.9 g
Carbohydrates: 62.6 g
Sugar: 9.4 g
Fiber: 4.9 g
Sodium: 535 mg
Calcium: 31 mg
Iron: 3 mg
Vitamin C: 0.5 mg
Beta Carotene: 0 mcg
Vitamin E: 3 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Sunday, July 24, 2016
Roasted Chicken with Clementines and Arak (or Ouzo)
I was fortunate to receive a bottle of ouzo from one of my dear Greek patients. When I was in Turkey, I enjoyed relaxing over a small glass of ouzo, turned cloudy with ice. When I mentioned to one of my nurses, Shula, that I was so happy to be going home to have some ouzo that evening, she mentioned a recipe she had just tried using it, or arak, from "Jerusalem, A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves. As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape
of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel." It was the winner of the 2013 IACP Cookbook of the Year Award and the 2013 James Beard Award for Best International Cookbook.
It was given to my daughter as a gift, and we hadn't yet gotten to try it. Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish. Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.
This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation. And, as with many dishes, tastes better a day or two after preparation.
Ingredients:
6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish
Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.
Directions:
1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper. Whisk well and set aside.
2) Trim the feel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds. Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).
3) Preheat the oven to 475. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan). The chicken skin should be facing up. Roast for 35-45 minutes until the chicken is colored and cooked through.
4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken. I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts. Use parsley around the serving dish for garnish.
Enjoy!
This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves. As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape
It was given to my daughter as a gift, and we hadn't yet gotten to try it. Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish. Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.
This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation. And, as with many dishes, tastes better a day or two after preparation.
Ingredients:
6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish
Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.
Directions:
1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper. Whisk well and set aside.
2) Trim the feel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds. Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).
3) Preheat the oven to 475. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan). The chicken skin should be facing up. Roast for 35-45 minutes until the chicken is colored and cooked through.
4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken. I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts. Use parsley around the serving dish for garnish.
Enjoy!
Tuesday, July 12, 2016
Thai Cucumber Salad
This is a recipe from Spiral Path Farm that came with our CSA order. It was a great mix of candy white onion - so mild and sweet you can eat it raw with salad - sweet potatoes, mixed lettuce greens, kale, lots of free and gold zucchini, cucumbers, a big greenhouse tomato and some black raspberries.
The rice vinegar and cilantro make this a refreshing Asian style side. After making this recipe once, I treated myself to a clever mandolin-type device to make very thin cucumber slices in no time. The second batch was a breeze.
Ingredients:
1 cup water
1 cup rice vinegar
1 cup raw organic sugar or 1/3 cup agave (I used the latter and decreased the water and vinegar to 2/3 cup each)
1/2 tsp salt
2 cups thinly sliced cucumbers
1/2 cup SWEET onion, sliced thin
1+ Tbsp cilantro, minced
Directions:
1) Bring the 1st 4 ingredients to a boil and simmer for 5 minutes. Allow to cool.
2) Pour over cucumbers, cilantro and onions. Allow to sit for one hour or overnight.
3) Chopped tomatoes can also be added.
The rice vinegar and cilantro make this a refreshing Asian style side. After making this recipe once, I treated myself to a clever mandolin-type device to make very thin cucumber slices in no time. The second batch was a breeze.
Ingredients:
1 cup water
1 cup rice vinegar
1 cup raw organic sugar or 1/3 cup agave (I used the latter and decreased the water and vinegar to 2/3 cup each)
1/2 tsp salt
2 cups thinly sliced cucumbers
1/2 cup SWEET onion, sliced thin
1+ Tbsp cilantro, minced
Directions:
1) Bring the 1st 4 ingredients to a boil and simmer for 5 minutes. Allow to cool.
2) Pour over cucumbers, cilantro and onions. Allow to sit for one hour or overnight.
3) Chopped tomatoes can also be added.
Monday, July 4, 2016
slow cooker oatmeal
From pinterest - Mother Thyme
http://www.motherthyme.com/2013/01/overnight-steel-cut-oats.html
adapted:
1 cup steel cut oats
2c plain soy milk
2c water
1 Tbsp maple syrup (or agave)
1 tsp vanilla extract
3/4 tsp pumpkin pie spie
1/4 tsp salt
Combine all ingredients and cook in slow cooker for 7 hours on low.
That's it!!
http://www.motherthyme.com/2013/01/overnight-steel-cut-oats.html
adapted:
1 cup steel cut oats
2c plain soy milk
2c water
1 Tbsp maple syrup (or agave)
1 tsp vanilla extract
3/4 tsp pumpkin pie spie
1/4 tsp salt
Combine all ingredients and cook in slow cooker for 7 hours on low.
That's it!!
Saturday, July 2, 2016
Berry Tart with Honey-Yogurt Filling
Adapted from the Washington Post:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
Saturday, June 25, 2016
Honey Mustard Vinaigrette
This is quick and easy - and refreshing for the summer:
Ingredients:
1/3 cup white balsamic vinegar
1/2 extra virgin olive oil
1 tsp mustard
1 tsp honey
1/4 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp garlic powder
Directions:
Mix all ingredients well. Serve over greens, herbs, tomatoes and something crunchy, like jicama and kohlrabi
https://en.wikipedia.org/wiki/Kohlrabi
http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/kohlrabi.html
turnip/ cabbage in family of Brussels sprouts, broccoli and cabbage. Smaller ones are sweeter, but not as sweet as apples. Peel is very thick and hard, even after cooking.
For this salad, I cut off the sides (with some difficulty) and chopped in some slices of the kohlrabi. Tastes a lot like cabbage without any dressing, but has a good taste with this thin, light dressing.
Ingredients:
1/3 cup white balsamic vinegar
1/2 extra virgin olive oil
1 tsp mustard
1 tsp honey
1/4 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp garlic powder
Directions:
Mix all ingredients well. Serve over greens, herbs, tomatoes and something crunchy, like jicama and kohlrabi
https://en.wikipedia.org/wiki/Kohlrabi
http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/kohlrabi.html
turnip/ cabbage in family of Brussels sprouts, broccoli and cabbage. Smaller ones are sweeter, but not as sweet as apples. Peel is very thick and hard, even after cooking.
For this salad, I cut off the sides (with some difficulty) and chopped in some slices of the kohlrabi. Tastes a lot like cabbage without any dressing, but has a good taste with this thin, light dressing.
Tuesday, June 21, 2016
Spaghetti Squash with Almond-Arugula Pesto
https://www.washingtonpost.com/pb/recipes/spaghetti-squash-almond-arugula-pesto/15126/
One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash. The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort. Of course Jerry said, "You should make something like this." Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto. I love arugula! So I tried combining the dishes, with the pesto on mixed squash and baby eggplant. This pesto was excellent - on this dish, as well as on chicken. And easy to make.
Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto. The presentation is still very nice, especially if you're expecting company.
Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water
2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper
Directions:
1) Preheat oven to 375 degrees.
2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use. Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work. Cover loosely to keep it warm. Discard any water left in the baking dish and the spent squash halves.
3) Cut the zucchini and eggplant into 1/2 - 1 inch dice. Toss with olive oil. Combine almond flour, salt and pepper and toss. Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.
4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat. Garnish with the remaining cheese and chopped almonds. Serve warm or at room temperature.
It can be made ahead through step 4, keeping the ingredients separate. Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.
One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash. The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort. Of course Jerry said, "You should make something like this." Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto. I love arugula! So I tried combining the dishes, with the pesto on mixed squash and baby eggplant. This pesto was excellent - on this dish, as well as on chicken. And easy to make.
Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto. The presentation is still very nice, especially if you're expecting company.
Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water
2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper
Directions:
1) Preheat oven to 375 degrees.
2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use. Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work. Cover loosely to keep it warm. Discard any water left in the baking dish and the spent squash halves.
3) Cut the zucchini and eggplant into 1/2 - 1 inch dice. Toss with olive oil. Combine almond flour, salt and pepper and toss. Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.
4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat. Garnish with the remaining cheese and chopped almonds. Serve warm or at room temperature.
It can be made ahead through step 4, keeping the ingredients separate. Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.
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