Wheatless Wednesday – Root Vegetable Slaw with Burrata

by joycevandenbergporterAugust 27, 2014

Roots don’t get the respect that they deserve. Don’t be fooled by the outward appearance of most root vegetables with their tough, hairy rough exteriors which only serve to protect the lovely jewels inside. Their gorgeous interior colors indicate their rich nutrient value with each root containing it’s own set of health benefits. This raw root salad is the epitome of Eat the Rainbow with it’s vibrant red, pink, orange, yellow and green. Roots are packed with a high concentration of antioxidants, Vitamins C, B, A, and Iron. Roots, which grow under ground, absorb vitamins and minerals from the soil and are the energy store house for the plants. Their complex carbohydrates and fiber makes us feel full and satiated, hopefully satisfying our cravings for junk food. Summer is a great time to eat root vegetables fresh when you can eat them raw and get the most health benefits.

This Root Vegetable Slaw is from the “Jerusalem” cookbook which I received as a very thoughtful birthday gift from a good friend. “Jerusalem: A Cookbook” was written by Yotam Ottolenghi and Sami Tamimi, chefs who grew up on opposite sides of Jerusalem; Mr. Tamimi in the Arab East and Mr. Ottolenghi in the Jewish West, although they didn’t know each other. They left Israel more than 20 years ago and met in London where they became close friends and business partners. This is more than just a cookbook. It’s a gorgeous collection of photos, recipes, history and stories about Jerusalem. The authors describe it as “a self-indulgent, nostalgic trip into our pasts.”

I loved this salad! At first I wasn’t sure about the combination of raw vegetables and soft cheese but the combination of crispy fresh with creamy soft is really nice. The recipe calls for Labneh, which is really common in the Mediterranean. It’s not as easy to find here so I substituted Burrata which is a fresh Italian cheese made from mozzarella and cream. It’s softer and creamier than fresh mozzarella. Burrata means “buttered” in Italian which seems very appropriate. “Jerusalem” includes a recipe to make your own Labneh if you are so inclined, or maybe you will find it in a market near you.

Root Vegetable Slaw with Burrata

Servings: 6
Time: 20 minutes prep plus 45 minutes chilling
Difficulty: easy
Print

3 medium beets
2 medium carrots
1/2 celery root
1 medium kohlrabi (optional)
4 Tbsn lemon juice
4 Tbsn olive oil
3 Tbsn sherry vinegar (or mirin)
2 tsp sugar
3/4 cup cilantro, coarsely chopped
2/3 cup flat leaf parsley, coarsely chopped
3/4 cup mint, ribboned or chopped
1/2 Tbsn lemon zest
salt and pepper
1 cup burrata or labneh (optional)

Peel vegetables and slice then thinly into matchsticks (julienne).

You can use a mandolin or food processor. To do it by hand, stack a few slices at a time on top of one another and cut them into thin strips.

For carrots, slice off ends and cut into halves or thirds, depending on the size of the carrots. Mine were small so I used four.

Try to cut all vegetables into the same sized matchsticks.

Place all strips in a large bowl and cover with cold water. Set aside while you make the dressing.

Wash and dry a lemon. Zest the lemon first, then halve and squeeze the juice.

Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and salt have dissolved. Remove from heat.

Drain the vegetable strips and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well and let cool. Place in the refrigerator for at least 45 minutes.

Slice mint into ribbons and chop herbs, if you haven’t already done so.

When ready to serve, add the herbs, lemon zest and 1 tsp black pepper to the salad. Toss well, taste, and add more salt if needed.

Serve with burrata or labneh on the side, if desired.

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by joycevandenbergporterAugust 26, 2014

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Meatless Monday – Spaghetti with Fresh Tomatoes and Basil

by joycevandenbergporterAugust 25, 2014

What could be easier than tossing warm pasta with fresh tomatoes, basil and olive oil? This is a delicious NO COOK sauce that I have been making for ten years or so. It is really delicious! I no longer have the original recipe for this ‘sauce’ and usually only think about making it later in the summer when I have too many tomatoes on my windowsill on the verge of getting overripe. This recipe is a great use for tomatoes that are a bit past their prime and starting to get a mealy texture. Of course, the better quality tomatoes, the more delicious the sauce but you can slip in an overripe tomato or two and it will work out just fine. You can also add a few cherry tomatoes if you wish. I just use what I have on hand, but the more colorful the variety of tomatoes, the better. Just dice the tomatoes, add a clove of minced garlic, sliced or chopped basil and oregano, drizzle with olive oil and let sit on the counter at room temperature for one to three hours. All the flavors combine and transform raw tomatoes into a deliciously fresh sauce. Sometimes I add fresh mozzarella for a Caprese type pasta or sprinkle with grated or shaved parmesan but it is just as good on its own.

There is some debate whether tomatoes are more nutritious raw or cooked. Usually cooking vegetables reduces their nutritional value as vitamins are lost during the cooking process, however, it looks like tomatoes may be different. Cooking tomatoes reduces the amount of vitamin C but may increase the amount of lycopene (a phytochemical with antioxidant properties) that can be absorbed by our bodies. So I think its a toss up. You can lightly sauté this sauce if you prefer but I love the simplicity of leaving it raw as nature intended.

TIP: Garlic lovers beware! For those of us who pile on the garlic, be forewarned. Since this sauce is not cooked, the garlic does not mellow and sweeten the same way it does when cooked, so don’t use the same amount you would in a cooked sauce.

Spaghetti with Fresh Tomatoes and Basil

Servings: 6
Time: 10 minutes cook time, 1 -3 hours sit time
Difficulty: easy
Print

4 – 6 ripe tomatoes of varying size and variety

1/2 cup olive oil

1/2 cup fresh basil, sliced or chopped

1 Tbsn fresh oregano, chopped (or thyme)

1-2 cloves garlic, minced

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

1 cup fresh mozzarella (optional)

Dice tomatoes and place in a medium sized bowl

Add garlic, herbs, olive oil, salt and pepper to tomatoes.

Stir gently to combine and let sit at room temperature for one to three hours (30 minutes if you can’t wait).

Slice or dice fresh mozzarella, if using.

Add mozzarella to the sauce about 15 minutes or so before serving. (You don’t want it sitting out too long). Adjust seasoning, if necessary.

Cook spaghetti according to instructions, drain and place in a serving bowl.

Pour tomato sauce over the top and gently combine. Serve warm or at room temperature.

Homemade Hot Pepper Flakes

by joycevandenbergporterAugust 22, 2014

Is your garden so loaded with hot peppers that you don’t know what to do? I mean a little bit goes a long way… Last fall we had an early frost warning and I still had lots of peppers that I hadn’t picked yet, since I usually pick them as I use them. How many hot peppers can you use at a time? So I ran outside and harvested everything that was left before they froze on the vine. There were lots of Cayenne, plus a smattering of Fresno, Garden Salsa, Ancho Chili, Sandia, New Mexican Red and Numex peppers, all in the medium to hot category. I had planted ghost peppers and grew beautiful plants that didn’t yield any fruit so I never got to see if they stood up to their reputation as hottest pepper in the world. Earlier in the season I had already made Hot Pepper Jelly (Sorry, before I started this blog, but will do again) so I decided to try my hand at making hot pepper flakes. My Dad used to comb farmer’s markets, and my Mom’s garden, I suspect, for certain varieties of hot peppers and he would dry them and make his own pepper flakes. For Father’s Day one year I made him labels, “Al’s Own”. It was always fun to get a coveted jar from Dad and I loved using them in cooking. As I would sprinkle out those little red flakes, I always thought about him (clever gift). Now I realize how many peppers he must have used, since my whole string of peppers (about 14 inches long) only made half a spice jar worth, although many of mine were cayenne which are very small.. However, one whiff from this small jar will clear your head straight back into your brain. It makes you realize how old the spices we buy in the supermarket must be.

Drying peppers is easy and a great use of excess peppers that would otherwise spoil. Drying them intensifies their heat and flavor, making them way hotter than they are in their fresh state. Peppers can be dried in the oven on low heat (200 degrees for several hours), in a dehydrator or out in the open air, which takes one or two weeks. I opted for the open air method which is also the easiest. For more information on how to bake or dehydrate peppers, check out Food.com.

Cayenne Peppers

TIP: Rather this should say WARNING! Use gloves when handling hot peppers as the oil in their skins is extremely hot and difficult to wash off. It can be transferred to your skin or eyes if you touch your face. In addition, when grinding the dried peppers into flakes, hot fumes will emanate from the food processor so take precautions.

Hot Pepper Flakes

Time: 2 weeks
Difficulty: easy
Print

Pick the peppers, leaving the stems intact. Wash and dry them to remove any dust and discard any that are soft and mushy or have spoiled areas. Using a sewing needle with thread, doubled and knotted at the end, run the needle through the thickest part of the stem and repeat with the remaining peppers to make a chain of peppers. I found these metal rings to use as stoppers so the peppers don’t slide off the ends. They also doubled as hangars. You can also use buttons or anything else you find to secure the ends, even a stick.

Hang string of peppers in a warm and dry place out of the way in an area where they will get plenty of fresh air and sunlight, if possible.

It can take up to two weeks for them to dry fully. They should be uniformly dry and slightly brittle but not brown and crumbling or hard as a rock.

Dried peppers can be stored whole in ziplock bags or plastic container, or they can be ground using a food processor or blender.

Pulse the dried peppers in a food processor or blender until ground into a powder. Be prepared for hot fumes to come off the peppers.

Hot pepper flakes can be stored in glass jars, plastic container or plastic baggies. I reuse old spice jars. All those peppers filled only slightly more than half a regular spice jar, so next time I will increase the quantity or supplement the gleanings from my garden with peppers from the farmer’s market.

If you want to give as gifts, adding a label is a nice touch.

The above label I ordered from http://www.vistaprint.com . They are a great generic label to have on hand

Or you can make your own custom labels very easily. I ordered blank round labels from http://www.onlinelabels.com and then downloaded a template from their website. The label I used here is #OL5375WX, a 2″ round label that I also use for labeling gift bags or small mouth jars (not a perfect fit but it still looks nice). There is a larger label, #WL-375WG-100 which is a 3.3333″ round label which is the perfect size for labeling a wide mouth jar or a larger bag or bottle. These labels are easy and affordable. Be creative!

100th Post – Cauliflower “Mac” and Cheese

by joycevandenbergporterAugust 20, 2014

Wow, this is my 100th post! I’ve certainly learned a lot since publishing my first recipe, Green Curry Tofu, on November 25, 2013. I had never even been on a blog before starting Goodmotherdiet, so it has been quite a learning curve. I got a domaine name on WordPress and suddenly, I was a blogger! Every new techie thing I have learned, has been a major victory, like successfully uploading photos and then figuring out how to make them larger than a thumbnail; or adding links that work and making my recipes printable. I’m even writing code! What? Six months ago I didn’t even know what that was! My thought processes and food choices have also evolved. It’s been over a year since I’ve eaten meat, other than the occasional free range chicken, and I feel good about the evolution, but I promised myself not to make any permanent changes, or edits to my About Page, until GMD turns one in November. There will definitely be some edits since I now have a different and stronger perspective than when I started. It’s interesting how just a simple change in diet can also change your way of thinking. Anyway, thanks for joining me on this journey. I hope you’re enjoying the ride… You can follow me via email by clicking the Follow Me button or you can Like the Goodmotherdiet Facebook Page, both top left of the screen.

Deciding what to feature for my 100th post which happens to fall on a Wheatless Wednesday, was a challenge until I came across a recipe for Cauliflower ‘Mac’ and Cheese on Tabitha’s Gluten Free Dishes, which is a great blog that I follow. What is more iconic or American than Macaroni and Cheese? Nothing is quite so comforting as a big bowl of yummy, creamy cheesiness! How about a Mac and Cheese that has no actual pasta but still satisfies that craving? Many versions of Cauliflower Mac and Cheese are available including those by Dr Oz and Rachel Ray. Most recipes include heavy cream and cream cheese. I have opted to make a ‘skinny’ version using non-fat milk and yogurt instead of heavy cream. Cauliflower is a good stand in for pasta and many other things as it is extremely versatile and good at absorbing flavors while adding a variety of good nutrients and fiber but little fat and no cholesterol. I have already posted recipes for Cauliflower Crust Pizza and Cauliflower Buffalo ‘Wings’ and Cauliflower Puree instead of mashed potatoes, all with great success. So here goes…

TIP: You can use any kind of cheese that you like but a sharp cheddar gives you more bang for your buck than mild, in that it’s stronger flavor allows you to use less cheese (hense fewer calories and fat). Another way to cut fat and calories is to use 2 cups non-fat milk and increase the butter and flour to 3 Tablespoons each, or 1 1/2 cups low or non fat milk and 1/2 cup full fat milk or cream. If you like extra creamy, you can use all heavy cream and even add 2 tablespoons of cream cheese. To make this vegan, use coconut oil, almond milk and vegan cheese. I used 1 1/2 cups non-fat milk and 1/2 cup non-fat yogurt with good results. Several recipes I looked at called for adding cayenne pepper, onion powder, sautéed onions or fresh scallions before cooking, so think about those as options.

Cauliflower Mac and Cheese

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 head cauliflower
2 cups mild or sharp cheddar (gruyere, Swiss or your favorite melty cheese)
1/4 cup shredded parmesan (optional)
2 Tbsn butter
2 Tbsn flour (rice, oat or quinoa flour work well in lieu of wheat flour)
1 1/2 cups non or low fat milk (see Tip above for other options)
1/2 cup yogurt
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Pre-heat the oven to 375F
Spray a baking dish with cooking spray and set aside.

Cut core out of cauliflower and break or cut into small florets.

Bring a pot of water to a boil and par boil the cauliflower florets for 5 minutes. Rinse in cold water, drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute.

Pour milk in slowly, whisking to combine. Add yogurt one tablespoon at a time, if using, and whisk into a creamy sauce.

Stir in salt, pepper and 1 1/2 cups cheese. Stir over medium-low heat for 5 minutes.

Pour the cheese sauce over the top and stir to combine.

Top with remaining cheese, plus parmesan, if using.

Cook for 15 minutes or so until the cheese turns golden and begins to bubble. Broil last few minutes to brown the top, if desired.

Sprinkle with red pepper flakes for an added kick, if desired.

100 Photo Credit: Sonandoconparis.blogspot.com

Meatless Monday – Pasta Primavera with Summer Squash, Peas and Arugula

by joycevandenbergporterAugust 18, 2014

Primavera means Spring in Italian and the popular Pasta Primavera traditionally is pasta, usually spaghetti but other pasta shapes can be used, tossed with a variety of spring vegetables like asparagus, tomatoes and fresh herbs. In spite of it’s name, it doesn’t mean you can only make this for dinner in the spring. Pasta Primavera is a very versatile dish which allows for a wide range of vegetables to be used when they are at their best and their cheapest. Throughout the year, the dish will change depending on whatever is in season. I typically sauté whatever fresh vegetables looked the best at the market with garlic and olive oil, then braise in a bit of vegetable broth to make a nice sauce. If my husband isn’t around, sometimes I will swirl in a spoonful of plain yogurt to add creaminess, then top with parmesan. Yum!

Today’s pasta has the gorgeous baby squash and zucchini that I couldn’t resist at the market due to their pure cuteness, as well as peas. I didn’t see any good fresh peas so I used frozen, which are a good option. They are frozen right after picking so sometimes they are actually fresher than ‘fresh’ peas that have been sitting around for a while. If you are using fresh peas in a pod, choose pods that are smaller. The large pods are often filled with over mature peas that are tough and woody and only good in soups and stews. The smaller pods usually have younger, sweeter peas. I also added fresh basil and mint plus cherry tomatoes and lemon zest from my garden.

To make this a healthier dish, use a whole grain pasta. It’s easy to find good pasta made from whole grains like rice, quinoa or amaranth, all of which provide more protein, vitamins, minerals and fiber than pasta made from white flour. Don’t be fooled by packaging on regular pasta that says ‘fortified with iron or other nutrients’. That just means that nutrients like B vitamins were removed during the refining process, and some of them are added back in. Whole grain pasta has come a long way from when it used to be soft and gluey, so give it a try if you haven’t. Livestrong suggests going half regular and half whole grain pasta if you’re having trouble making the switch to whole grain.

Pasta Primavera with Summer Squash, Peas and Arugula

Servings: 6
Time: 30 minutes
Difficulty: easy
Print

3/4 lb dried penne pasta
1 1/2 cup fresh or frozen peas, shelled
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 cup cherry tomatoes
1 red chili pepper(or dash of red pepper flakes – optional)
1/2 cup fresh basil, cut into ribbons
1/4 cup fresh mint, cut into ribbons
1-2 cups arugula or spinach
2 large shallots, minced
2 cloves garlic, minced
1 Tbsn lemon zest
3 Tbsn butter, olive or coconut oil
1 1/2 cups vegetable broth

Saute the shallots, chilis and garlic in butter or oil until soft, several minutes. Add vegetable broth and let reduce.
Bring a pot of salted water to a boil and cook the pasta according to directions. Drain and reserve 1 cup pasta water.

Add zucchini and summer squash to the shallot mixture and cook 2 to 3 minutes. Then add peas.

Add cooked pasta to vegetable mixture and stir to reheat. Add a bit of pasta water if needed.

Add cherry tomatoes, arugula, basil, mint and lemon zest and let wilt. Add salt if necessary. Depending on the saltiness of your vegetable broth, it may not be needed.

Top with fresh parmesan, if desired.

Vanilla – Brandy Pear Galette

by joycevandenbergporterAugust 15, 2014

After spending a month or so in Maine, I returned home to an overgrown vegetable garden, loads of tomatoes and a fruit tree heavily laden with Asian Pears. In fact, the branches were so heavy that some of them were almost on the ground. ~~Someone~~ I didn’t do a very good job thinning the baby fruit in the spring. I know it’s better for the tree and the quality of the fruit but I have a hard time doing this task, deciding who stays and who goes. I apologize to the few that I can stand to remove. I know, silly me! Quite a few ripe pears had fallen to the ground, so I gathered those first to see what was salvageable. Some of them had to be thrown out (or given to the chickens next door) but many of them were still good even though they had a few bad spots. Last year I made Asian Pear Butter with the less fortunate pears but I haven’t dragged my canning equipment out yet, so I decided to make a Pear Galette that I love. It’s based on a recipe for Canned Pears in Vanilla Syrup (Stay tuned – that recipe coming soon!) which is absolutely delicious and I created a pie last year using some of those flavors. I used Asian pears but any kind of pear (or apple) will work. Now the house smells lovely and we have a gorgeous dessert for later!

Vanilla Brandy Pear Galette

Servings: 6
Time: 90 minutes
Difficulty: easy
Print

1 (9 inch) unbaked pie crust (How to make a Homemade Pie Crust)
2-5 pears (any kind)
2/3 cup white sugar
1/4 cup butter, melted
1 Tbsn flour
1 Tbsn vanilla extract
2 Tbsn brandy
2 Tbsn slivered almonds (optional)

Preheat the oven to 350 degrees F (175 degrees C).

Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Let the edges fall over the side for now.

Half the pears and core them using a melon baller. Peel and place the pear halves in a bowl of cold water with a lemon squeezed in to prevent browning.

Dry the pear halves and slice them into the pie crust. You can arrange them in concentric circles starting at the outside and working your way into the center (with the small ends toward the center). Or you can throw them in free form. It will taste the same.

Start outside and make your way to the center, until the slices are all gone. Slide any mis-shaped slices toward the outside where they will be covered by the crust.

In a medium bowl, mix the butter and sugar together until smooth. Stir in flour, vanilla and brandy. If you want a more custard-like dessert, double the flour and add two eggs that have been beaten until fluffy

Pour mixture over the top of the pears, coating them evenly.

Fold the extra pastry over the pears to form a crust.

Continue folding until the circle has been completed

Brush the pastry with beaten egg to prevent over browning

Bake for 1 hour in the preheated oven, until pears are soft and bubbling. Softer pears like Barlette should be done. Firmer pears like Asian or D’Anjou may need another 10 minutes or so.

If you are topping your tart with almonds, toast them in a dry pan over medium high heat for a few minutes until golden brown.

Let cool slightly and sprinkle on top of the tart.

Wheatless Wednesday – Egg in a Basket

by joycevandenbergporterAugust 13, 2014

Can you think of a happier breakfast than eggs Sunnyside Up? Think sunshine and smiley faces. How about stretching the cuteness factor by cooking them inside colorful bell pepper rings?

I found this new twist on the traditional Egg in a Hole (also called Egg in a Basket, Toad in a Hole, Turtle in a Shell, One Eyed Jack or Pirate’s Eye) on Natashas Kitchen. In the traditional dish you cut out a circle from a slice of bread, fry it in some melted butter and cook the egg inside the hole. In this new and improved version (which is originally a Martha Stewart brainchild), you use slices of bell pepper instead of bread to contain the egg while it cooks which adds a shock of color as well as flavor. Its also a good way to get people to eat their veggies in the morning. As an alternative, this can also be done with scrambled eggs. Just whisk the eggs with salt and pepper, and divide the mixture between each pepper slice. Eat plain if you’re a purist or top with cheese, avocado and fresh tomato for a more filling breakfast. Serve with fruit and you’ve got a delicious and nutritious start to the day and it takes only about five minutes to prepare.

Eggs got a bad rap for a while and we were advised for years to avoid eggs or limit our consumption of them due to their high cholesterol content. It is now recognized that, for most people, cholesterol in food we eat doesn’t increase cholesterol in our bodies. The real culprit is refined foods like white flour and sugar or polyunsaturated oils that cause inflammation in our bodies, resulting in heart disease and other health issues. In reality eggs are loaded with protein, vitamins and minerals, most of which are in the yolk. For a good article on why the egg is considered the perfect food read The Truth About Food. All eggs are not considered equal, however. 95 to 98% of eggs come from factory farms where conditions are inhumane and create food safety problems (for starters.) The List of Reasons to Boycott Factory Farms is almost endless, the least of which is from a nutritional standpoint. Factory Farmed eggs are less expensive but you get what you pay for. Eggs from factory farms are nutritionally inferior to eggs from hens raised on pasture. According to Mother Earth News, real free-range eggs contain:

• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene
• 50 percent more folic acid
• 70 percent more vitamin B12

TIP: I buy organic, free-range or pasture-raised, Certified Humanely Raised eggs (from an actual farm not a factory). If I’m lucky, I get eggs raised in the backyard next door in exchange for the extra produce from my garden. I also buy organic produce whenever possible. I think it’s worth the added expense and I like to support the farmers that do it the ‘right’ way. Sometimes its hard to know if your produce is organic or not, if it’s not labeled. I learned a handy tip from Dr. Oz (yes, on TV). In supermarkets check the sticker with the barcode. If the barcode starts with a 9 it’s organic. For example, the green pepper I just bought has a barcode of #94065, which makes it organic. A conventional green pepper would be labeled #4065. Check it out next time you go shopping!

Egg in a Basket

Servings: 4
Time: 5 minutes
Difficulty: easy
Print

1 bell pepper (any color)
1/2 avocado
1 medium sized tomato
4 large eggs
Salt
Pepper
¼ cup grated cheese (any combination of parmesan, mozzarella, reggiano, fontina, etc.)
1 Tbsn any fresh herbs, minced (parsley, cilantro, basil, etc)
1 Tbsp olive, coconut oil or butter

Cut pepper into 1/2″ rings and remove the seeds and centers.

For more color use a variety of bell peppers.

Cut avocado in half vertically, remove pit and slice into rings. Slice tomatoes horizontally into rings.

In a large, non-stick skillet, heat oil over medium/high heat. Place sliced peppers into the pan and let them saute for a minute.

Turn the peppers over and crack one egg into the center of each bell pepper slice. Pour the egg in slowly; it prevents the egg from leaking and forms a nice seal. If some egg leaks out just use a spatula to push it back under. It might help to press firmly down on the pepper slices while you pour in the egg. Cook 2 to 3 minutes or until the whites are set and the yolk is runny. Top with cheese, if desired, and serve.

For overeasy, turn over and top with cheese, if desired, salt and pepper. Cook another minute, two for over hard.

Cover to melt cheese, if desired.

Top with avocado and tomato, if desired. Sprinkle with salt and pepper and/or fresh herbs.

Meatless Monday – Chili Lime Grilled Tofu with Avocado &Mango Salsa

by joycevandenbergporterAugust 11, 2014

Chili Lime Grilled Tofu is my favorite tofu recipe so far. It’s taken a few tries but I have finally nailed it. I made this last week and thought it needed something, so this time I topped it with an Avocado Mango salsa with red onions, lime and jalapenos which is a great combination of sweet, savory and spicy. I also let the tofu marinate overnight which allows the flavors of the marinade to be fully absorbed before cooking. I just served this dinner to my new future daughter in law (I love saying that) and one of my sons, who I thought wouldn’t even try tofu. Much to my surprise the tofu was a big hit. I’m just happy there is a bit left for lunch tomorrow…

The Avocado Mango Salsa is a delight of flavors and would also be great on top of grilled or roasted fish or chicken. I know you’ve heard that Avocados are nutrient dense and a healthy fat but did you know that they also act as a ‘nutrient booster’ by helping the body absorb the nutrients from foods eaten along with it? Furthermore, Mango is so nutritionally rich it is considered the “King of Fruit”. Lastly, Jalapeno Peppers add more than just spice. They are high in nutrients that may help you boost weight loss efforts, improve immunity, promote heart health and fight free radicals from environmental and dietary pollutants. This recipe calls for one jalapeno pepper without the seeds. If you like spicy, add another jalapeno or include the seeds, but beware, the seeds are really hot. If you don’t like spicy, don’t use the jalapeno. So feel free to load up on this salsa. It might be the best thing you’ve done for your body today!

TIP: I served this tofu with brown basmati rice which I cooked in vegetable broth. A great way to add more flavor to rice is to add 1/2 to 1 teaspoon ginger paste or a one inch piece of peeled ginger root to the broth while cooking. Just remove the root before serving.

For other tofu recipes, check out:

Crispy Glazed Tofu and Bok Choy

Green Curry Tofu

Chili Lime Grilled Tofu with Avocado Mango Salsa

Servings: 4
Time: 45 minutes plus chilling time
Difficulty: easy
Print

TOFU:
1 (14 ounce) package extra firm tofu
1/4 cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
salt and black pepper to taste

SALSA:
1 avocado, diced
1/2 cup mango, diced
1/4 cup red onion, minced
1 jalapeno, seeded and minced (optional)
1 Tbsn lime juice (or more to taste)
1 Tbsn cilantro, chopped
1-2 Tbsn olive or avocado oil
1/2 tsp salt (optional)

Slice the tofu in 1/2 inch slices and place on double papertowels. You can leave them rectangular or cut into triangle shapes.

Cover with papertowels and put a heavy pan on top to help press out excess water. Should take 20 to 30 minutes. Don’t skip this step or the tofu won’t absorb the marinade.

Combine all other ingredients and marinate tofu in the refrigerator several hours or overnight.

To make the salsa, slice the mango about a third of the way (avoiding the rather large pit inside).

Using a sharp knife, cut rows horizontally through the flesh but not all the way through the skin.

Turn mango and cut crosswise

Flip the mango slice inside out and slice off chunks. Place in a bowl.

Cut avocado in half, pit and dice. Place into bowl with mango.

Using gloves or a papertowel to protect your hands from the pepper oils, seed and mince the jalapeno. Add to mango mixture.

Chop red onion and add to bowl.

Add chopped cilantro, lime juice and salt. Gently combine and set aside.

Brush or spray oil on the grill and let it preheat. Grill tofu several minutes until you see nice grill marks. Turn and grill the other side. Remove to a serving platter or individual plates.

Top with salsa mixture.

Serve with rice or some other grain for a well rounded meal.

Lobster Risotto

by joycevandenbergporterAugust 8, 2014

What happens when Maine meets Italiano meets Mexico? Lobster Risotto, of course! My new friend, Claudia, an Italian who lives in Mexico, was recently visiting my Maine neighbor, Lydia. We were sitting at the lake one afternoon, enjoying the sunshine and the view, when the conversation turned to food, as it often does (occupational hazard). Summers in Maine often involve Lobster Bakes and the inevitable leftover lobsters which the next day become lobster rolls, lobster salad or lobster fra diavlo. Claudia makes a wonderful lobster risotto whenever she is in Maine visiting Lydia and graciously offered to share her recipe as a Guest Chef on Goodmotherdiet.

Lobster Risotto is a great way to use extra lobster but it is delicious enough on it’s own to buy lobster just to make this dish. It’s also a good way to get two lobsters to feed 4 or 5 people. Claudia likes to make a homemade lobster broth by simmering the lobster shells with fresh herbs for 20 minutes to an hour which infuses the broth with lobster flavor and gives it a richness that really makes the dish. She also recommends using Albariño white wine but sauvignon blanc or pinot grigio are good substitutes. Risotto is usually made with Arborio rice which is an Italian short-grain rice, named after the town of Arborio, in Italy, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher starch content; but blends well with other flavors. Carnaroli rice, grown in Northern Italy, is a medium grained high starch rice which is also great for risotto. (Long grain rice doesn’t work quite as well.) The resulting dish is very flavorful with a rich and creamy consistency. For such a simple dish, Lobster Risotto is quite elegant. Thank you Claudia!

Lobster Risotto

Servings: 4
Time: 60- 90 minutes
Difficulty: easy
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1 cup Arborio rice
1 glass Albariño white wine (or sauvignon blanc or pinot grigio)

2 1 pound and half soft shell Maine lobsters, cooked

8 cups home made lobster broth (directions below)

pinch of Salt

1/2 cup Butter

1/4 cup Parsley, minced

1/4 cup Basil, minced

pinch of Saffron

1 zucchini, diced

3 tablespoons of extra virgin Olive oil

1 medium red onion, diced

Remove the lobster meat from their shells and set aside. VIDEO-How to remove lobster from the shell

Place the shells, a few sprigs of parsley and basil in a stockpot, cover with water and simmer for at least an hour. Remove shells, strain and keep broth hot.

Saute the onion and zucchini in butter until soft.

Add rice and sauté for several minutes.

Add wine and saffron and let simmer for about five minutes.

Add stock to the rice one cup at a time and reduce, stirring often until the liquid is absorbed.

Repeat until the stock is gone and the risotto is soft and creamy but slightly al dente. Salt to taste.

Heat the lobster meat in a couple of tablespoons of butter in a small pan.

Arrange the lobster meat on the risotto, sprinkle with parsley and serve hot.

Wheatless Wednesday – Grilled Corn on the Cob with Herb Butter

by joycevandenbergporterAugust 6, 2014

Nothing says summer like fresh sweet corn. Add herbs, spices and butter, then grill corn right in it’s own husk for a delicious treat! Corn is an interesting crop in that it is considered both a vegetable (when you eat it as corn) or a grain (when it is popped as popcorn) so it deserves props for diversity as well as providing nutrition and lots of much needed fiber. Corn is flavorful on its own, especially while it is in the peak of its season. This is the time of year when it has the best flavor, is the least expensive and locally grown varieties are widely available. Since much of the corn produced today is genetically modified (GMO), purchase organically grown corn to avoid GMO corn. If you want to know what is wrong with GMO foods, click here.

Grilling corn is easy and fun. You can just throw them whole on the grill or you can season them first with a yummy herb butter. Pull the husks down, without removing them from the cob, and remove the silky threads. Then soak the cobs in cold water to keep the husks from completely burning and to provide enough moisture for the corn to steam. Without the soaking, the corn will be chewier but still tasty. Then liberally spread the corn kernels with butter, herbs and spices and close the husks back up. Tying the husks closed is optional. If you like charring, then leave the husks slightly open. Grill for 15 minutes or so, turning every 5 minutes until all sides are charred. Pull back the husks and enjoy!

Grilled Corn on the Cob

Servings: 8
Time: 60 minutes
Difficulty: easy
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8 ears fresh corn on the cob (unshucked)
2 sticks butter, softened
4 cloves garlic, minced
1/2 cup fresh herbs (cilantro, basil, oregano or parsley), chopped
1 tsp creole seasoning (or 1 tsp salt plus a dash of chili powder)
1/4 tsp cayenne (optional)

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large container of cold water (or kitchen sink filled with cold water) for 20 minutes to an hour. This step provides extra moisture to steam the corn and keep the husks from completely burning.
Combine butter, garlic, herbs and spices in a small bowl. Set Aside.

Remove corn from water and shake off excess. Pull husks back down and spread corn kernels liberally with herb butter.
Pull husks back into place and tie closed with a string (optional).

If you don’t have string you can tie with a long piece of husk or just grill without tying.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes.

Remove the husks and eat on the cob or remove the kernels. Serve with any remaining herb butter.

Feta, Chili & Lemon Dip

by joycevandenbergporterAugust 1, 2014

How about an app to go with that TGIF cocktail? (And, I’m not talking about an app for your iPhone). If you’re inviting friends over this weekend, here is a very simple dip that takes less than 5 minutes and just involves throwing all the ingredients into a food processor. Voila! Add crackers or veggies and you’ve got a great appetizer. I found this recipe on Simply Delicious. It’s easy, quick and very tasty! The combination of zesty feta cheese with garlic, hot red chili peppers, lemon and fresh mint leaves is surprisingly delicious. I used one chili pepper with the seeds and it was pretty spicy, so you can lessen the heat by not including the seeds and increase the heat by adding a second chili pepper. You can also add more olive oil if you want a thinner dip for dipping rather than spreading. Happy Friday!

Feta, Chili and Lemon Dip

Servings: 6-8
Time: 5 minutes
Difficulty: easy
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•6 oz feta cheese
•1 garlic clove, peeled
•zest and juice from 1 lemon
•1-2 red chilies, roughly chopped
•1/4 cup fresh mint leaves
•pepper to taste
•½ cup extra virgin olive oil