Author Archives: joycevandenbergporter

Wheatless Wednesday – Roasted Cabbage ‘Steaks’ with Balsamic and Feta

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Think cabbage is boring?  Think again.  It can be oh-so-exciting!   Okay, maybe that was a slight exaggeration but it CAN be the star of your dinner table.  How about Cabbage ‘Steaks’? Picture thickly sliced cabbage bathed in olive oil and garlic, roasted to crispy ‘almost burnt’ perfection on the outside and creamy goodness on the inside.  Serve plain or drizzle with balsamic vinegar and sprinkle with feta. It tastes like a cross between creamy leeks and brussels sprouts,   I flipped them over and the bottoms are even more crispy and caramelly.  Mmmm…  This is my new favorite way to cook cabbage!

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I have had a whole green cabbage sitting by it’s lonesome from last week’s CSA box making me feel guilty every time I open my refrigerator Yes, I know better than to personify my veggies but I’m just a softy.  I didn’t know what to do with this lone cabbage.  The last time I remember cooking cabbage, other than in a stir-fry was ages ago when I made Corned Beef and Cabbage.  I normally use cabbage in slaws or fish tacos but those foods scream ‘summer’ to me and it’s only February.  The conundrum is that even though cabbage is available all year long,  the best cabbage is in season NOW as the cool temperatures brings out the very best in cruciferous vegetables like cauliflower, broccoli and cabbage which is why you see them piled up at the market right now.  So I was overjoyed to come across a recipe for thick slices of cabbage roasted in the oven. aka ‘Cabbage Steaks’ from Everyday Maven.  Had To Try And Glad I Did!

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ROASTED CABBAGE ‘STEAKS’

1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)

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  • Pour olive oil into small bowl and add minced garlic or garlic paste.  Let sit while you prepare the cabbage.

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  • Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.

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  • Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.

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  • Turn them over and repeat on the other side.

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  • Roast on the middle rack for 30 minutes.  Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.

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  • To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

    Roasted Cabbage 'Steaks'

    • Servings: 4
    • Difficulty: easy
    • Print

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    1 head green cabbage
    3 Tbsn olive oil, plus more for the pan
    3-4 large garlic cloves, minced (or garlic paste)
    salt and pepper to taste
    1-2 Tbsn balsamic vinegar (optional)
    1 Tbsn feta, asiago or parmesan (optional)

    • Pour olive oil into small bowl and add minced garlic or garlic paste.  Let sit while you prepare the cabbage.
    • Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.
    • Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.
    • Turn them over and repeat on the other side.
    • Roast on the middle rack for 30 minutes.
    • Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.
    • To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

 

 

Meatless Monday – Spaghetti Carbonara with Shiitake ‘Bacon’

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BACON…OMG! I think I’ve found the Holy Grail! As you might have gleaned from past blog posts, I love loved bacon.  I don’t eat it anymore but that doesn’t mean I’m going down without a fight.  I have taken on the challenge of finding that perfect bacon substitute that satisfies our taste for ‘umame’ (horrible word whoever came up with the name), which is considered one of the five basic tastes, including sweet, sour, bitter and salty. Umami, translated from Japanese as a “pleasant savory taste” is thought to hit our brain receptors as a long lasting and mouth watering sensation on our tongues, which is why we love that salty, savory yumminess that you get from foods like bacon.  I have tried a few recipes with decent results like ‘Coconut Bacon’ and Crispy Shallots but when I came across directions for making Shiitake ‘Bacon’ in the Cook Fresh,Winter 2015 magazine I knew I had to give it a go.  All I can say is that my husband’s eyes rolled back in his head and he said “Oh, God!”when he tried a piece. Winner!

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Enough about umame, let’s talk about mushrooms.  People either love or hate mushrooms and I know mushroom detractors will stay far away from them, but if you are a mushroom lover like I am, here are five reasons you should be eating more, compliments of Eat Local Grown (Click to read the full article)

  1.  WEIGHT LOSS-Consumption of mushrooms could be useful in regulating glucose levels, that might make it easier to lose weight by controlling blood sugar.
  2. NUTRIENT ABSORPTION- Mushrooms happen to be one of the few vegetables considered to be a good source of edible Vitamin D which can facilitate the absorption and metabolism of calcium and phosphorus.
  3. STRONGER BONES-Mushrooms contain  calcium which has been shown to reduce joint pain, lack of mobility and risk for osteoporosis when consumed.
  4. DIABETES MANAGEMENT- Mushrooms are considered a good tool for dietary management of this condition, as they contain natural insulin and enzymes which help the body break down sugar and starch in other foods.
  5. IMMUNE HEALTH- As one of the highest antioxidant foods in the world, it’s no surprised that mushrooms have been found to stimulate and regulate the body’s immune system.

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I’m not sure why I thought of Spaghetti Carbonara because I  have never made a Carbonara sauce before but I was trying to think of something I used to like that requires bacon. Not having a family recipe, I knew I couldn’t go wrong with a recipe from local chef, Tyler Florence, and I was not disappointed.  Of course I modified his recipe a bit to include my Shiitake ‘Bacon’.

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For those of you who are interested in making your meal vegetarian, make sure you buy vegetarian Parmesan cheese.  I know it was a surprise for me to learn that traditional parmesan is made from animal rennet which is an enzyme, harvested from ruminants (grass eating animals like cows and goats), which helps turn the milk into cheese.  There are vegetarian cheeses available that are made with vegetable-based rennet that are equally delicious. I can’t taste the difference. They are usually labelled vegetarian. I have had good luck finding vegetarian parm at Whole Foods and Trader Joe’s.

TIP:  Shiitake mushroom stems are edible but they are tough and woody and not great in this pasta.  I recommend removing the stems and just using the caps. If you enjoy making your own stock, the stems are great for making a rich vegetable stock along with odds and ends of other veggies like carrots, celery and onions. Leave the onion skins on for a glorious golden color and include any veggie ‘tops’.  Just cover with water, add a bay leaf and some fresh herbs and simmer for several hours. Let cool, strain and store in the refrigerator for up to four days or freeze it for later.

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SPAGHETTI CARBONARA WITH SHIITAKE ‘BACON’

3/4 pound dry spaghetti
2 tablespoons extra-virgin olive oil
1/2 cup (or more) shiitake ‘bacon’ (recipe below)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water. (Easiest done by scooping out with a cup before draining)

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  • Prepare everything while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Chop parsley.

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  • Meanwhile, pour the olive oil left from cooking the mushrooms in a deep skillet over medium flame. Add more oil if needed to make 2 Tablespoons. Add the garlic and saute for a couple of minutes. Add the hot, drained spaghetti to the pan and toss to coat the strands in the oil.

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  • Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.

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  • Gently fold in shiitake ‘bacon’ and garnish with parsley.

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  • Mound the spaghetti carbonara into warm serving bowls and serve with more parsley and parmesan.

 

SHIITAKE ‘BACON’

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6 ounces of fresh shiitake mushrooms (about 2 cups)
3 Tbsn olive oil
salt to taste

  • Wipe mushrooms caps with a damp papertowel, remove stems (set aside for another use) and slice mushroom caps into thin strips.

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  • Place mushrooms in a baking dish and toss with olive oil and sprinkle generously with salt.

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  • Bake at 350 degrees for 20 to 25 minutes. For best results, place in the lower third of the oven and stir several times.
  • Let cool
  • Use in salads, omelettes, sandwiches, pastas and any other dishes that normally call for bacon.

 

 

Spaghetti Carbonara with Shiitake 'Bacon'

  • Servings: 4
  • Difficulty: medium
  • Print

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3/4 pound dry spaghetti
2 tablespoons extra-virgin olive oil
1/2 cup (or more) shiitake ‘bacon’ (recipe below)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water. (Easiest done by scooping out with a cup before draining)
  • Prepare everything while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Chop parsley.
  • Meanwhile, pour the olive oil left from cooking the mushrooms in a deep skillet over medium flame. Add more oil if needed to make 2 Tablespoons. Add the garlic and saute for a couple of minutes.
  • Add the hot, drained spaghetti to the pan and toss to coat the strands in the oil.
  • Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.
  • Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Shiitake 'Bacon'

  • Servings: scant 1 cup
  • Difficulty: easy
  • Print

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6 ounces of fresh shiitake mushrooms (about 2 cups)
3 Tbsn olive oil
salt to taste

  • Wipe mushrooms caps with a damp papertowel, remove stems (set aside for another use) and slice mushroom caps into thin strips.
  • Place mushrooms in a baking dish and toss with olive oil and sprinkle generously with salt.
  • Bake at 350 degrees for 20 to 25 minutes.
  • Let cool
  • Use in salads, omelettes, sandwiches, pastas and any other dishes that normally call for bacon.

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

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Is the dinner party dead?  One of my goals for this new year is to host a dinner party every month. My husband and I are finding that as ’empty nesters’ we are no longer attending school events where we get to hang out with our friends without any planning on our part,and we just aren’t seeing people that we really like as often.  Let’s just say that it takes more of an effort when you have to physically reach out and organize something.  In some ways, our schedules are less busy with soccer and lacrosse games, carpools and school events in the distant past. In other ways we are busier than ever.  Chairing a school committee segues into a new hobby, like volunteering at WildCare, competing in triathalons or starting a blog about something you enjoy (sound familiar?). There is more time for hikes and hot yoga classes if you are so inclined.  Unless you have a Boomerang kid (of which we have had our share) it’s easier to take off and travel. Many of my friends never seem to be around any more.  So this is where the dinner parties come in.  I’m going with the “You build it they will come” theory. We had a dinner party last weekend, a group of 10 fun people for no specific reason, and hopefully, just the first of many in 2015.  January, done and great fun!

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Arugula + fennel bulbs + blood orange + red onion+fresh cilantro from my CSA box + oranges from my tree + an avocado and olives from the market = a gorgeous salad for dinner.  Along with the Fennel Citrus Salad, I served Maple Bourbon Glazed Salmon, a deliciously easy main course that can serve many people, along with one of my favorite GMD dishes, Black and Wild Rice with Roasted Squash and Pomegranate followed by Bittersweet Chocolate Mousse for dessert. You can click on the links to go directly to those recipes. My guests asked what the trick is to having a successful dinner party without being really stressed out. One friend claims she runs around like a crazy person when she has just a couple of people over. I think she is not alone which is probably why people don’t have very many dinner parties.  I think the key is to keep it simple.  I like to have only one item that needs my immediate attention during a dinner party.  The Fennel Citrus salad and dressing can be made ahead and tossed right before serving.  The Black and Wild Rice dish is best served at room temperature so perfect for making ahead.

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The Bittersweet Chocolate Mousse is a very easy, no-cook recipe I’ve been making since the 80’s and prepared the day before and put right into small jelly jars so they’re ready to serve.  Only the salmon required my attention.  It was pre-cut and resting in the glaze needing less than 10 minutes in the oven for a perfect golden finish. Set up a lovely buffet and you’re all set. I used the lovely china from Nana Rosella, my husband’s grandmother, because I like an excuse to use them and I don’t have ten of my regular plates that aren’t chipped, however you could use paper plates and the salad would still be beautiful and delicious, just don’t use plastic forks unless you’re at a picnic.  I don’t know anyone that can eat with those dreaded implements.  Dinner parties are fun but only if you’re relaxed and enjoying your guests.  It’s not really about the food.  It’s about the friends…

FENNEL CITRUS SALAD
2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

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  • Wash and dry arugula and place in the bottom of a salad bowl

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  • Trim fennel bulbs taking care not to cut too much off the bottom end.  Cut each bulb in half lengthwise, then into quarters lengthwise.  Slice quarters as thinly as possible. Place in the bowl with the arugula

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  • Slice both ends off the oranges and place one cut end on a cutting board.  Using a downward motion, slice the peel and pitch away from the fruit.  Go back and get any remaining pith then slice horizontally into wheels.  Use wheels whole or quartered.  OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds

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  • Slice the onion in half lengthwise and then into quarters.  Slice each quarter as finely as possible.

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  • Slice avocado in half and then slice horizontally. Add all vegetables into bowl with arugula.  If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown) but take them out before tossing.

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  • Whisk together the dressing and set aside until you’re ready to serve. Drizzle the dressing over the salad and toss.  Sprinkle with fresh herbs.

Fennel Citrus Salad with Avocado and Olives

  • Servings: 4
  • Difficulty: easy
  • Print

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2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

  • Wash and dry arugula and place in the bottom of a salad bowl
  • Trim fennel bulbs taking care not to cut too much off the bottom end.  Cut each bulb in half lengthwise, then into quarters lengthwise.  Slice quarters as thinly as possible. Place in the bowl with the arugula
  • Slice both ends off the oranges and place one cut end on a cutting board.  Using a downward motion, slice the peel and pitch away from the fruit.  Go back and get any remaining pith then slice horizontally into wheels.  Use wheels whole or quartered.  OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds
  • Slice the onion in half lengthwise and then into quarters.  Slice each quarter as finely as possible.
  • Slice avocado in half and then slice horizontally.
  • Add all vegetables into bowl with arugula.  If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown)
  • Whisk together the dressing and set aside until you’re ready to serve.
  • Drizzle the dressing over the salad and toss.  Sprinkle with fresh herbs.

Meatless Monday – Black Bean Chili Con Quinoa

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Can we talk about the Superbowl?  Or rather I would just like to watch Katy Perry’s Halftime Show again!  She and her guests, Missy Elliot and Lenny Kravitz, were fantastic, so fun to watch, even the dancing chessmen and sharks! For those of you who missed the show here is a chance to watch it again – Katy Perry Superbowl Halftime Show.  If you thought the Superbowl was about football, guess again.  For many of us it’s really about the commercials, halftime show and FOOD! So what did I serve for this great American event?  I went with a tried and true crowd favorite, Chili with all the fixin’s.  Yum!

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Chili without meat is kind of like thick soup, or so I thought…until I tried using red quinoa instead of ground beef.  I know it sounds crazy but the quinoa adds a similar texture to chili con carne, unintentionally fooling some of my Superbowl guests. I wasn’t actually trying to pull a fast one on anyone. I thought everyone knew by now that I no longer cook with meat.  When I asked my husband how he liked the meatless chili, he said “There is no meat in there?”  I declared it a personal victory.  There are quinoa chili recipes all over the internet and I was tempted to try one, but in the end I decided to use the chili recipe in my head that I have been using for years and just substitute cooked red quinoa for the more traditional ground beef. Red quinoa makes a good meat substitute, in that it provides a good texture and adds lots of great usable protein (similar to beef), vitamins and minerals so it’s not just adding bulk. In addition, the dark reddish brown color blends in better with the chili beans.  I sauteed the cooked quinoa along with the onions and garlic before adding the crushed tomatoes, broth and spices, and then finally the beans. Sauteing the quinoa infuses it with some of the savory flavors of garlic and onion and the olive oil gives it a ‘fattier’ feel.  I was surprised at how well this technique worked!

I like to make a ‘Chili Bar’ and stack big and small bowls next to the pot of chili and a row of pre-chopped toppings laid out for easy serving.

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TIP:  I enjoy soup or chili with lots of saucy juice, but this chili also makes a good taco filling.  Just add less of the crushed tomato and let the water or broth evaporate until it’s the right consistency.   I used canned beans but, of course, you can use dried beans and let them soak overnight.  Then you will need to add them along with the tomatoes and broth and be prepared to cook them for at least an hour.

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BLACK BEAN CHILI CON QUINOA

1 cup red quinoa
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or water
1 (28 oz) crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and  pepper, to taste
3 (16 oz) cans black beans, drained and rinsed

SUGGESTED TOPPINGS:  shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

  •  Rinse and cook quinoa according to directions and set aside.

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  • Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes. Add in garlic and quinoa and saute a few more minutes.

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  • Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes

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  • Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.

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  • Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Black Bean Chili Con Quinoa

  • Servings: 8
  • Difficulty: easy
  • Print

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1 cup red quino
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or chicken broth
1 (28 oz) can crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
3 (15 oz) cans black beans, drained and rinsed
SUGGESTED TOPPINGS:  shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

TIP:  This chili also makes a good taco filling.  Add less crushed tomato and let the water or broth evaporate until it’s the right consistency.

  • Cook quinoa according to directions and set aside.
  • Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes.
  • Add in garlic and quinoa and saute a few more minutes.
  • Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes
  • Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.
  • Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Buffalo Wing Popcorn with a Side of Superbowl Fun!

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Let’s have some Superbowl fun! So your team didn’t make it to the Superbowl, or maybe you just find football sleep inducing (and you would rather be watching the Puppy Bowl or the Ghost Hunter’s Marathon) but you’re going to a Superbowl Party anyway. Or maybe your favorite team IS playing and you want to be involved, especially if the game gets a bit, ahem, boring lopsided as it sometimes does. Here is a fun way to keep the game interesting and lively, compliments of Bon Appetit (February, 2015), while you’re munching on all that great party food.  Get out a piece of paper and place bets on the following (winner take all):

Superbowl Game

  • Length of National Anthem:  Over/Under 2 min 30 secs
  • Will the first player to score have an odd or even jersey number?  Even/Odd
  • Number of commercials where animals act like humans:  Over/Under 6
  • Number of commercials where humans act like animals:  Over/Under 2
  • Number of beer commercials:  Over/Under 8
  • Number of soda commercials:  Over/Under 6
  • Number of commercials starring a Manning:  Over/Under 3
  • Number of tourchdown celebrations in which a player pretends to take a selfie:  Over/Under 0.5
  • Will Katy Perry wear a wig?  Yes/No
  • Will Al Michaels?  Yes/No

Bon Appetit also introduced the glorious concept of  Buffalo Wing Popcorn!  This sounds like the perfect pre-game snack for someone like me who loves buffalo wings but no longer eats wings.  I’ve always thought it’s really all about the sauce anyway.  This version is  spicy and caramely and incorporates Frank’s Red Hot Original Sauce, which made it an instant winner in my book. Well it did not disappoint. When I tried my first couple of pieces I  thought it was tasty but maybe not quite spicy enough, but after another handful I had beads of sweat on my forehead so I guess I underestimated the heat.  If you like your food nuclear, add more cayenne.  Otherwise, this is addicting.

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For other Buffalo “Wing” recipes click on Buffalo Wings Two Ways (pictured below)with a traditional finger licking wing recipe using chicken (from when I used to eat chicken) and a yummy vegetarian version with cauliflower ‘wings’, paired with a homemade creamy bleu cheese dip.

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Other than the great food, creative commercials, mostly involving beer or puppies (or both) who are you going to root for?  My family and childhood friends are all fans of the Seahawks, sworn enemy of my team, the SF 49ers, and The Patriots are the chosen team for our friends at our home away from  home in Maine.  Wow!  I think I’ll have to play the Bon Appetit Superbowl game…

TIPS: Pre-measure everything as caramel can be unforgiving if you find yourself not as organized as you would like. Otherwise this is really easy.

BUFFALO WING POPCORN

Nonstick vegetable oil spray
8 cups popped plain popcorn (from ½ cup kernels)
¾ cup sugar
¼ cup Frank’s Red Hot Original sauce
3 Tbsn unsalted butter, cut into pieces
1 tsp salt
½tsp baking soda
¼ tsp cayenne pepper20150129_174225 - Copy

  • Make the popcorn and place into a large bowl coated with nonstick spray.

Wheatless Wednesday – Quinoa ‘Mac’ and Cheese

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Let’s face it – it’s all about the cheese, yummy, oozy, bubbling, crispy deliciousness, creating the ultimate in comfort foods. Much of the country, the east coast in particular, is trapped inside due to piles and piles of snow and in great need of something warm and cozy. The rest of us just like comfort food.  How about everyone’s favorite Mac and Cheese but with a twist? Macaroni and Cheese was a childhood favorite of mine.  My mom used to make is from scratch (none of that boxed stuff) and bake it in the oven until the top was brown and crispy.  What a treat!  It wasn’t until I was in college and looking for cheap food to make in my dorm room that I discovered Kraft Macaroni and Cheese (along with that other ubiquitous college staple, Ramen Noodles).  That tasted pretty good to a starving college student too but I’m not sure how much actual food is in there. It would be a game changer to find a Mac and Cheese that we love that loves us back.  I know quinoa isn’t a traditional ingredient in Mac and Cheese but it’s so much healthier than macaroni which is a delicious foil for the cheese but  really is just empty carbs, providing very little nutrition, mostly calories.  But maybe we can have it all.  I spotted this recipe for Quinoa ‘Mac’ and Cheese from Just a Pinch Recipes and decided to give it a whirl, since I appear to be on a quinoa kick (there are worse things I suppose).  My recipe below is an adaptation of the original.

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This recipe calls for white quinoa, which is fluffier than the colored versions.  I will not make you read about the virtues of quinoa again, since I did that on Monday when I posted my recipe for Quinoa Salad with Artichokes, Olives and Chickpeas which was quite tasty, however if you want to read about why you should be eating more quinoa click HERE.  I used sharp cheddar, whole milk from, Strauss Family Farms, and pasture raised eggs, both local growers, whom I am becoming quite passionate about supporting.  Please, please, please think again before buying factory farmed milk and eggs.  Our animals deserve better.  Every time you buy organic products of any kind that have been raised or grown out in a field or pasture you are encouraging more farmers to do the same.  This recipe can be made vegan by substituting vegan cheddar cheese, almond milk and a thickener like flour.  For another wheatless ‘Mac’ and Cheese recipe, check out my Cauliflower “Mac’ and Cheese post, yum!

TIPS:  If you like it extra creamy, use  a bit more milk, or cream ,and cheese as quinoa absorbs more liquid than pasta does.  It will look runny when you put it in the oven but will firm as it cooks.   Next time I will be tempted to use a variety of cheese.  This would be a great use for those odds and ends of cheeses left in your refrigerator.  Just grate them all together and toss with the other ingredients.  For a larger portion double the recipe and use a 13×9 pan.

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QUINOA ‘MAC’ AND CHEESE

3/4 cup quinoa
1 1/2 cup sharp cheddar cheese (plus more if desired for topping)
3/4 cup milk (or cream)
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

  • Rinse and cook quinoa according to instructions. Cover and set aside.

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  • Preheat oven to 350 F. Coat 8×8 inch dish with butter or cooking spray.

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  • Whisk together eggs and milk in large bowl. Add garlic, salt, red pepper flakes.

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  • Fold together quinoa, egg mixture and cheese until cheese is evenly distributed.

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  • Pour into prepared baking dish and bake 30-35 mins, until top is browned.

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  • You can top with more cheese to make a cheesy crust  10 minutes after cooking, if desired. To test for doneness, press a finger into top.  If liquid appears, cook a bit longer, or until the casserole is firm.20150127_124304

 

Quinoa 'Mac' and Cheese

  • Servings: 4
  • Difficulty: easy
  • Print

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3/4 cup quinoa
1 1/2 cup sharp cheddar cheese (plus more if desired for topping)
3/4 cup milk (or cream)
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

  • Rinse and cook quinoa according to instructions. Cover and set aside.
  • Preheat oven to 350 F.
  • Coat 8×8 inch dish with butter or cooking spray.
  • Whisk together eggs and milk in large bowl. Add garlic, salt, red pepper flakes.
  • Fold together quinoa, egg mixture and cheese until cheese is evenly distributed.
  • Pour into prepared baking dish and bake 30-35 mins, until top is browned.
  • You can top with more cheese to make a cheesy crust  10 minutes after cooking, if desired. To test for doneness, press a finger into top.  If liquid appears, cook a bit longer, or until the casserole is firm.

.

 

 

 

Meatless Monday – Quinoa Salad with Artichokes, Olives and Chickpeas

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Quinoa is still the queen of the ancient grain world, just don’t tell freekah or farro.  Other grains try but they can’t steal the crown, perhaps because quinoa is so versatile and packed with nutrients. It is also the perfect backdrop for putting colorful veggies on display.  This yummy salad with quinoa, artichokes, olives, cherry tomatoes and chickpeas with fresh herbs tossed in a light lemony dressing is deceptively hearty and filled with protein. I love this combination of flavors.  The salty kalamata olives combined with the earthy chickpeas, lemony artichoke hearts and sweet tomatoes are lovely together, making a pretty and delicious meal. It got rave reviews last night from my husband, but then again, with these ingredients it’s pretty hard not to like.   If you are looking for an easy-to-assemble-in-less-than-half-an-hour-dish, this is it!  Since it is served slightly warm or at room temperature, this salad makes the perfect buffet or potluck dish.  Make it  ahead and let it sit until you’re ready-no last minute reheating required. In fact it only gets better the longer it sits and marinates, allowing the flavors to develop. This would also be a great use for leftover quinoa.  Just toss together with the veggies and herbs. Done!

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Why should you eat more quinoa?  Quinoa is known for being  great source of protein,  but it’s not only the amount, it’s the type of protein. Quinoa contains all nine essential amino acids, making it a ‘complete protein’, which is rarely found in plant foods, though common in meats. Amino acids are considered ‘essential’ if our bodies can’t produce them and we can only get them through our diets. My husband asked me how our livestock animals get enough protein when they only eat grass or grains.  I did not know the answer so I did what everyone does today, I googled it. Herbivores, animals that get all of their nutrition from grass and other plants, have no problem getting enough protein in their diet. Unlike humans, herbivores are capable of digesting plant cells and getting to the nutrients locked inside, like protein. So there you have it.  Cows and other ruminants who spend their day chewing their cud have superior digestive systems. But I digress, back to the star of today.  Quinoa also offers a good dose of fiber, iron and a whole host of other vitamins and minerals. It is low in calories, gluten-free and cruelty-free making it a great dietary choice for everyone.

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TIPS:  This is a vegan salad, however, crumbling feta on top would be a delicious addition for cheese lovers.  I did not have any or I may have been tempted to add a sprinkle or two.  Don’t forget to rinse the quinoa before cooking to remove the bitter saponin, a naturally occurring substance that coats quinoa to protect it from predators. Just use a colander with a fine mesh or you will lose some of your quinoa down the drain.  Some quinoa is pre-rinsed so check the label. Very important! Zest your lemon before cutting it in half.  Once they are cut, they are almost impossible to zest. I’ve tried…

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QUINOA SALAD WITH ARTICHOKES, OLIVES AND CHICKPEAS

1 cup quinoa (plain or tri-color)
1 cup cherry tomatoes, halved
1 16 oz can quartered artichoke hearts, drained and rinsed
1 16 oz can chickpeas/garbanzo beans, drained and rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup fresh basil, chopped or julienned (plus more for garnish)

Dressing (Note:  This is a lightly dressed salad.  If you like a lot of dressing, double the recipe):

1/4 cup olive oil
zest from one lemon
1/4 cup lemon juice
2-3 cloves garlic, minced
1 tsp fresh oregano, minced (or 1/2 tsp dried Italian seasoning)
Salt and pepper, to taste

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  • Rinse quinoa and cook according to package instructions. Then transfer cooked quinoa to a large serving bowl and fluff with a fork to remove any lumps.

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  • Add the tomatoes, artichoke hearts, chickpeas ,olives, and basil.

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  • In a small bowl, whisk together the olive oil, lemon juice, garlic and oregano. Taste and add salt and pepper to taste. Pour the dressing over the couscous mixture and stir until well combined. Season with salt and pepper, if desired. Garnish with more basil, if desired. Serve room temperature.

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Quinoa Salad with Artichokes, Olives and Chickpeas

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 cup quinoa (plain or tri-color)
1 cup cherry tomatoes, halved
1 16 oz can quartered artichoke hearts, drained and rinsed
1 16 oz can chickpeas/garbanzo beans, drained and rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup fresh basil, chopped or julienned (plus more for garnish)

Dressing (Note:  This is a lightly dressed salad.  If you like a lot of dressing, double the recipe):

1/4 cup olive oil
zest from one lemon
1/4 cup lemon juice
2-3 cloves garlic, minced
1 tsp fresh oregano, minced (or 1/2 tsp dried Italian seasoning)
Salt and pepper, to taste

  • Make quinoa according to package instructions. Then transfer cooked quinoa to a large serving bowl and stir to remove any lumps.
  • Add the tomatoes, artichoke hearts, chickpeas ,olives, and basil.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic and oregano. Taste and add salt and pepper to taste.
  • Pour the dressing over the couscous mixture and stir until well combined. Season with salt and pepper, if desired. Garnish with more basil, if desired.
  • Serve room temperature.

 

 

Wheatless Wednesday – Roasted Cod with Fennel, Potatoes and Rainbow Carrots

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What do you make for dinner when you haven’t been to the market in days?  I found myself home the other day with just my youngest son, Jackson, who would no doubt wander into the kitchen around dinner time with high hopes of something delicious bubbling away on my stove, thus saving him a trip to a local takeout place.  Looking around my kitchen for ideas, I found my pantry to be a bit bare.  It’s still taken a hit from having everyone around for the holidays and I have yet to properly restock.  I’m also at the end of my first CSA box and have only a few remaining rainbow carrots and a large bulb of fennel plus a bag of mixed baby potatoes sitting on my counter that I had purchased at the market.  So I immediately thought of roasting the vegetables which gives them a wonderful caramelyness (I know, not a word).  That right there would be enough for me for dinner , maybe with a small bowl of spiced plain yogurt to dip them in, but perhaps not a 20 year old on a muscle quest who goes to the gym every day.  Luckily, I remembered buying a large bag of individually flash frozen, wild caught cod fillets and quickly had two defrosting on the counter. Surprisingly, they were completely defrosted in less than an hour. I could have easily sped up the defrosting process by placing the frozen fish (in their plastic bags) in a bowl of cool water but I had plenty of time, this time.  I threw in garlic, spices and a drizzle of olive oil then topped with lemon zest for quite a nice little dinner for two.  Not bad considering I never left the house to go shopping.  It pays to keep a few good veggies on your counter, like potatoes, onions and squash, that have a long shelf-life, as well as some of your favorite go-to foods in the freezer. It certainly makes life easier!

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I really love colorful foods and I’m a complete sucker for the artistic displays of veggies at supermarkets and farmer’s markets.  I can easily walk by bins of brown or yellow potatoes but show me baby potatoes in a combination of white, red and purple or carrots ranging from yellow to orange to brown and purple, and I absolutely cannot resist.  Take those tri-colored potatoes, for example.  I didn’t need them but they practically jumped out of their gorgeous display and into my cart!  Well it turns out that the more colors you eat in a day, the more likely you are to get the wide range of nutrients you need. I’m sure you have heard the term, “Eat the Rainbow”.  Check out the chart and get your food to start working for you!

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TIPS: This meal can also be made as a one pot meal.  Just roast the vegetables for 10 or 15 minutes first, then scoot them out of the way to make room for the fish.  Roast it all together for another 10 to 15 minutes.  Makes for an easy clean up! I prefer to scrub the carrots with a sponge instead of peeling, as so many of the nutrients are on or right under the skin. A good scrubbing will leave the carrot skins clean, smooth and shiny.  Larger, older carrots may need to be peeled as the skins can get bitter.  In slicing wedges of fennel, don’t remove too much of the root end or there won’t be enough core to keep the wedges together.

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ROASTED COD WITH FENNEL, POTATOES AND RAINBOW CARROTS

1 small bunch carrots (4-6)
2-3 fennel bulbs
1 lb baby potatoes (10- 12)
1 tsp chili powder
6 large garlic cloves, coarsely chopped (divided)
1 tablespoon chopped fresh thyme, or 1-2 tsp dried Italian seasoning(divided)
salt and black pepper
1/4 cup olive oil (divided)
4 6 oz pieces skinless cod, halibut, or striped bass fillets
3/4 teaspoon dried crushed red pepper (or more to taste)
1 lemon

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  • Trim ends of carrots and cut them in half, then cut each half into 4 wedges.

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  • Trim ends of fennel and cut each vertically into 8 wedges with core attached to each wedge

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  • Slice potatoes in halves or thirds (if using larger potatoes, slice into 1/4 inch rounds) and place in a rimmed baking dish with the carrots and fennel.  You can arrange them separately or jumble them all together.

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  • Pre-heat oven to 425° F. Toss 2 tablespoons of the oil, 4 tablespoons of the garlic, the chili powder, 1/4 teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.

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  • Roast, tossing once or twice, until golden brown and tender, 20 to 25 minutes.

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  • While vegetables are cooking, prepare fish. Using a zester, peel strips of zest from the lemon. If you don’t have a zester, use a potato peeler and then thinly slice the peels.  Sprinkle zest onto the fish; reserve the lemon.

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  • Meanwhile, place the fish on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and top with remaining garlic, red pepper flakes, fresh thyme and season with salt and pepper to taste. Top with lemon zest.

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  • After the vegetables have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout, 10-12 minutes, turning the oven to broil for the last 3-4 minutes.

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  • Serve the fish with roasted vegetables and lemon wedges on the side.

Roasted Cod with Fennel, Potatoes and Rainbow Carrots

  • Servings: 4
  • Difficulty: easy
  • Print

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1 small bunch carrots (4-6)
2-3 fennel bulbs
1 lb baby potatoes (10- 12)
1 tsp chili powder
6 large garlic cloves, coarsely chopped (divided)
1 tablespoon chopped fresh thyme, or 1-2 tsp dried Italian seasoning(divided)
salt and black pepper
1/4 cup olive oil (divided)
4 6 oz pieces skinless cod, halibut, or striped bass fillets
1/8 teaspoon dried crushed red pepper (or more to taste)
1 lemon

  • Trim ends of carrots and cut them in half, then cut each half into 4 wedges.
  • Trim ends of fennel and cut each vertically into 8 wedges with core attached to each wedge
  • Slice potatoes in halves or thirds (if using larger potatoes, slice into 1/4 inch rounds)
  • Pre-heat oven to 425° F. On a rimmed baking sheet, arrange the vegetables and toss 2 tablespoons of the oil, 4 tablespoons of the garlic, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Roast, tossing once or twice, until golden brown and tender, 20 to 25 minutes.
  • While the vegetables are roasting, prepare the fish.  Using a zester, peel strips of zest from the lemon. If you don’t have a zester, use a potato peeler and then thinly slice the peels.  Sprinkle zest onto the fish; reserve the lemon.
  • Meanwhile, place the fish on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and top with remaining garlic, red pepper flakes, fresh thyme and season with salt and pepper to taste. Top with lemon zest.
  • After the vegetables have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout, 10-12 minutes, turning the oven to broil for the last 3-4 minutes.
  • Serve the fish with lemon wedges and roasted vegetables.

 PHOTO CREDITS:

Eat The Rainbow Chart –  DBStrength.com

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

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Fried Lemon?  Yes, you read correctly.  Even the lowly potato is turned from wallflower into the life of the party when fried in oil, so just imagine what frying can do to a crowd pleaser like the lemon! I have a Meyer Lemon tree outside my kitchen door which is exploding with lemons.  Most lemon trees have two crops a year, a summer crop and a winter crop which, surprisingly is the larger of the two. The winter crop is right now so lemons should be plentiful and inexpensive.   My freak of nature tree, however, has lemons all year around and right now it is so heavily laden with fruit that branches are bending under the weight.  Just take a look at this bounty! I can’t even get the whole tree in the photo.  It might be time to make some more Limoncello…

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It has become a job (a fun one) to figure out how to use all my lemons, and not just sending every visitor home with bags full. So when I see a new way to use lemons, I get excited, especially when the lemon is treated as an actual fruit and not just a flavoring.  In fact, lemons are so good for us, we would all do well to include more of them in our diets.  A Care2 Article lists 16 health benefits of eating lemons and how they are good for our bodies, beyond the big dose of Vitamin C they provide.  Even though lemons are acidic in taste, they are one of the most alkaline-forming foods in our bodies which helps restore our pH balance.  Lemons also stimulate  our livers and cleanses our bowels, to name only a few benefits of the wonderful lemon.  I have seen a couple of recipes lately for fried lemon and after researching the various techniques, I decided to try the method in which thinly sliced lemon wheels are dredged in flour and fried in oil until golden brown and crispy.  I was not disappointed.  Fried lemons are delicious, a perfect combination of crispy,  salty, chewy and tart.  They make a great garnish and will elevate even a simple dish into something more elegant.  I decided to revamp a favorite but simple recipe that I have done in the past, Garlicky Kale Pasta with Lemon and Parmesan, using the same ingredients but a different technique.  This time I fried the lemons into crispy little wheels and sauteed julienned Dino Kale in butter, olive oil, garlic and chili flakes.  Tossed together with spaghetti, delicious!

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TIPS:  If you are not a devout believer in kale, spinach would make a great substitute, just reduce the cooking time or the spinach will get too soft.  Meyer lemons are sweeter and less acidic than the typical grocery store lemon, usually the Eureka lemon.  It also has a thinner skin and the pith is not so pronounced or bitter, making it perfectly suitable for eating whole, however, Eureka lemons can be used as well.  Some recipes suggested blanching the slices first in boiling water and adding a pinch of sugar to the flour before frying to reduce the bitterness, so that is worth a try if you are not using Meyer lemons.  Otherwise, add whatever fresh herbs you have available.  You can’t go wrong.

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PASTA WITH FRIED LEMONS, KALE AND CHILI FLAKES

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

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  • Prepare fried lemon (1 or 2 lemons)  according to directions below and set aside. Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.

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  • While the pasta is cooking, finely zest 2 of the lemons and set aside.

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  • Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.

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  • Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.

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  • Add kale and saute about five minutes, or until softened.

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  • Toss in pasta and reserved pasta water.  If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste. Top with the carmelized lemons and parmesan cheese, if using and garnish with additional lemon zest.

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FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

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  • Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
  • Slice unpeeled lemon into paper-thin slices and remove any seeds.
  • Heat olive oil in a brimmed skillet on the stove on medium-high until hot.

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  • Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.

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  • Cook for approximately 1 minute on each side until browned.  Remove from heat and let cool on a paper towel. They will crisp as they cool.

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  •  Serve as a garnish or stir them into pasta or salad

Pasta with Fried Lemon, Kale and Chili Flakes

  • Servings: 4
  • Difficulty: easy
  • Print

 Pasta with Fried Lemon13

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

  • Prepare fried lemon (1 or 2 lemons)  according to directions below and set aside.
  • Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.
  • While the pasta is cooking, finely zest 2 of the lemons and set aside.
  • Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.
  • Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.
  • Add kale and sautee about five minutes, or until softened.
  • Toss in pasta and reserved pasta water.  If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste.
  • Add the carmelized lemons and parmesan cheese, if using.
  • Garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

  • Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
  • Slice unpeeled lemon into paper-thin slices.
  • Heat olive oil in a brimmed skillet on the stove on medium-high until hot.
  • Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.
  • Cook for approximately 1 minute on each side until browned.  Remove from heat and let cool on a paper towel. They will crisp as they cool.
  • Serve as a garnish or stir them into pasta or salad

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

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Craving rich and creamy but not the calories?  Would you believe me if I told you that coconut milk is a good diet food? Coconut Milk has gotten a bad reputation for it’s high saturated fat content but that doesn’t mean it will make you gain weight. Research has shown that not having enough fat can make  you fat. Crazy, right?  The trick is to eat healthy fats like coconut milk and avocado.  Fats help us feel satiated so we eat less and feel full longer. In addition, the fats in coconut milk and oil may actually increase our metabolism which increases our bodies’ use of calories. Coconut milk also provides nutrients that support our immune systems and heart health as well as giving us pretty hair and skin, and it tastes delicious too. Win-Win!

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Nothing hits the spot on a chilly day like a piping hot bowl of creamy soup.  This soup gets it’s creaminess from coconut milk (you knew that was coming), which also adds a subtle  but delicious flavor when combined with roasted butternut squash, ginger and red curry paste. I also love using winter squash because each is hiding a little treasure trove inside, their seed stache.  Pumpkin seeds get all of the attention, but they aren’t the only squash seeds that can be roasted. Other winter squash seeds like butternut,  squash or spaghetti squash can also be roasted.  So next time you’re roasting squash, roast the seeds as well and use them as a garnish or as a tasty and nutritious little snack.  I roasted mine with olive oil, chili powder, cumin, curry, cayenne pepper and salt but you can use any spices you enjoy. You’ll be addicted!

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I also dry toasted unsweetened shredded coconut until it was golden and aromatic to use as a second topping.  All I can say is, Wow!  I have to admit to going back for more…

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TIPS:  I think roasting the squash in the skin gives it a richer flavor and it is much easier than peeling it since the skin is so tough, however, if you are pressed for time, you can peel the squash, cut it into chunks (or even buy it from the store pre-cut into cubes which is not a crime) and add it to the onion, garlic mixture along with the vegetable broth.  Then follow the recipe from there.  You will notice that my CSA squash is the size of a three month old baby!  Normally I can fit both halves in the same pan but this behemoth squash required two pans.  Don’t skip the step of roasting the seeds.  You won’t be disappointed! In fact, you’ll wish there were more…

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COCONUT CURRY BUTTERNUT SQUASH SOUP 

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Red Curry paste (or curry powder)
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

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  • Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

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  • While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes.  Put in a small serving dish and let cool.

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  • Pick through seeds, if using, and remove any stringy bits.  Rinse and dry with paper towels.  Let air dry in a single layer on a baking dish.  Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.

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  • In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.

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  • Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.

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  • Puree soup with a hand mixer or in a food processor until silky smooth.  You may have to do it in batches.

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  • Serve garnished with toasted coconut and roasted squash seeds.

Coconut Curry Butternut Squash Soup

  • Servings: 8
  • Difficulty: medium
  • Print

 Coconut Curry Butternut Squash Soup14

 

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Thai Red Curry paste, more if you like it hotter
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

  • Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
  • While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes.  Put in a small serving dish and let cool.
  • Pick through seeds, if using, and remove any stringy bits.  Rinse and dry with paper towels.  Let air dry in a single layer on a baking dish.  Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.
  • In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.
  • Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.
  • Puree soup with a hand mixer or in a food processor until silky smooth.  You may have to do it in batches.
  • Serve garnished with toasted coconut and roasted squash seeds.

Roasted Winter Squash Seeds

  • Servings: 1 cup
  • Difficulty: easy
  • Print

Coconut Curry Butternut Squash Soup5

 

1 cup raw squash seeds
1 Tbsn oil (olive, coconut or avocado)
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper (optional)

  • Separate the seeds from the pulp, place in a colander and rinse thoroughly. Spread them out in an even layer to air dry. Seeds roast better when they are completely dry.
  • Preheat oven to 300 degrees. Drizzle seeds with oil and sprinkle with spices.  Toss to combine and spread in a single layer on a glass baking dish or a cookie sheet lined with aluminum foil. Bake, stirring occasionally, for 15-20 minutes or until seeds are golden brown. If seeds aren’t browning, increase oven temperature to 325 or 350 degrees but check every few minutes.

Meatless Monday – Spicy Tofu with Sauteed Greens

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Spicy Tofu

Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. Yum!   I’m still making my way through my CSA box which is proving to be a fun ‘job’.  I wanted to use the beautiful bok choy as well as the gorgeous beet greens that I clipped off of the beets I roasted for yesterday’s salad.  When you buy beets with the greens, it’s kind of like getting two for one (or eating your cake and having it too!). Beet greens are delicious and full of precious vitamins so don’t throw them away! Use the beets for one dish and the beet greens in another.  If you are interested in roasting beets check out this recipe for Roasted Beet Salad with Ripe Peaches and Goat Cheese which gives easy directions for roasting beets.  The salad can be seasonally adjusted or to suite your tastes.

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I remembered making a really delicious Crispy Glazed Tofu and Bok Choy that I was tempted to make again because everyone liked it so much, but in the theme of New Year/New Ideas decided to give it a bit of a makeover using what I have on hand.  My favorite way to cook  =  a little bit from memory + fresh veggies available + pantry magic + weather outside.  I actually think looking out my window determines a lot about what I decide to make for dinner.  These days I’m craving warm, spicy and comfort foods because it’s so chilly outside.  Soon enough, I will be yearning for cooling salads and refreshing drinks on the patio.

TIPS:  If you don’t have beet greens handy, or you don’t like beets, substitute any somewhat bitter green like mustard, kale, chard or collards.  The length of cooking time will be determined by the coarseness of the greens.  Broccolini is a great substitute for bok choy, just check for doneness by slicing a bit of stem off one end to taste before removing from the pan. I like to make my own sauces but it’s not really necessary, as there are really good ones available. The one below uses an Asian Chili Paste, garlic and ginger which I was really happy with but you can play around with what is available in your pantry.

Spicy Tofu

SPICY TOFU WITH SAUTEED GREENS

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale, collard or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
1/4 cup soy sauce
1/4 tsp red pepper flakes (optional)

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  • Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels.  Cover with more papertowels and place a heavy pan on top to press out the water.  Let stand for at least 10 minutes.

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  • Combine sauce ingredients in a small saucepan (except red pepper flakes) and bring to a boil.  Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.

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  • Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden.  Set aside.

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  • Slice bok choy lengthwise into quarters and rinse.  If using broccolini, just trim the ends and leave whole.

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  • Cut greens into 2 inch strips, keeping any rough stems separate.

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  • Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems  for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.

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  • Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated.  Transfer to serving platter.

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  • Add remaining oil to the pan and  increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.

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  • Reheat the sauce and drizzle over the tofu and greens.  Sprinkle with scallions and sesame seeds.

Spicy Tofu13

Spicy Tofu with Sauteed Greens

  • Servings: 4
  • Difficulty: easy
  • Print

Spicy Tofu

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
2 Tbsn soy sauce
1/4 tsp red pepper flakes (optional)

  • Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels.  Cover with more papertowels and place a heavy pan on top to press out the water.  Let stand for at least 10 minutes.
  • Combine sauce ingredients (except for red pepper flakes) in a small saucepan and bring to a boil.  Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.
  • Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden.  Set aside.
  • Slice bok choy lengthwise into quarters and rinse.  If using broccolini, just trim the ends and leave whole.
  • Cut greens into 2 inch strips, keeping  rough stems separate.
  • Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems  for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.
  • Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated.  Transfer to serving platter.
  • Add remaining oil to the pan and  increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.
  • Reheat the sauce and drizzle over the tofu and greens.  Sprinkle with scallions and sesame seeds.

 

Wheatless Wednesday – Winter Green Salad with Crispy Quinoa

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Green Salad with Crispy Quinoa14

New year equals new ideas.  The holidays might be over but that doesn’t mean the presents have to stop!  I finally decided to order a CSA (Community Supported Agriculture) box loaded with produce fresh from a local farm delivered right to my door – And my first one came today!  Even though I was the one to order it, I still felt ridiculously excited to see two boxes with their mystery contents at my doorstep this morning when I got up. It felt like Christmas and Hanukkah all over again.  Some of us will go to great lengths to extend the holiday season…  For those that don’t know, CSA is an alternative ‘farm to table’ method for distribution of produce. Consumers sign up with a local company who arranges personalized home delivery of organically and locally grown fruits and vegetables.  I signed with Farm Fresh to You, who supplies produce from Capay Organic Farm located about 90 miles Northeast of San Francisco.  I chose the Traditional CSA Box but they offer many types and sizes of boxes, like Fruit or Vegetable Only, even a ‘No Cooking Box’.  I decided to try this for a few reasons.  First, I love fresh produce and in the winter, my garden is a bit sparse (because I’m a fair weather gardener).  I also like supporting local farmers and eating with the season. Lastly, instead of going to the market and hand selecting items for dinner, I thought to stretch my creativity by having to figure out what delicious meals to make with the contents of my mystery boxes.

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What was in my box?  Butternut squash, beets, rainbow carrots, Treviso radicchio, kiwis, baby bok choy, watermelon radish, fennel, red d’anjou pears, pink lady apples and assorted lettuce. Whew! After mulling the many possible ways dinner could go, I opted to use the most perishable items first, like lettuce.  So salad it is… Winter Greens with thinly sliced pears, watermelon radish and avocado, coated with yummy crispy quinoa and crumbly feta with a few pistachios thrown into the mix. I added quinoa, not only to give my salad a nutrient boost with it’s high protein content and minerals like calcium, phosphorus, and iron, but also to enhance the taste and feel of the salad.  When tossed with a simple vinaigrette, the crispy quinoa bits collect on the veggies making each bite a tasty treasure.

Green Salad with Crispy Quinoa13

I first had crispy quinoa in a salad at Tamalpie Pizza in Mill Valley, CA.  I was instantly enamored and only slightly dismayed to hear that the quinoa was deep fried.  It was such a great concept, that quinoa can be transformed almost into something else.  I don’t remember what else was in that salad except for leafy greens (and it is not currently listed on their menu, darn) so I made up my own salad with some help from my CSA box.

TIPS: Always rinse quinoa before cooking (unless the packaging says that it has been pre-rinsed) to remove any remaining saponins, a naturally occurring but bitter substance that the plant produces to protect itself from predators (smart, huh?)  Use a fine mesh colander so you don’t lose any of the tiny grains.

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WINTER GREEN SALAD WITH CRISPY QUINOA

1/2 cup dry quinoa (any kind) or 3/4 cup cooked
1 Tbsn high heat oil like coconut or avocado (not olive oil)
1 head or 4 cups assorted lettuces
5-6 radicchio leaves
1-2 watermelon radish
1 d’anjou pear
1/4 cup pistachios (or roasted hazelnuts)
1/4 cup crumbled feta (optional)

Vinaigrette: (1/4 cup lemon juice, 1/4 cup apple cider vinegar, 1/3 cup olive oil, 1 clove minced garlic, salt and pepper to taste. You can also add 1/2 tsp of either cumin or Italian seasoning or any fresh herbs)

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  • Rinse quinoa and simmer in salted water for about 15 minutes or until tender.  All water should be absorbed.  Let cool.

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  • Heat 1 Tbsn oil in a skillet until almost smoking and add in the cooked quinoa. Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. Let cool.

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  • Cut or tear the larger lettuce leaves into pieces. Slice the radicchio

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  • Thinly slice the radish, pear and avocado.

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  • Sprinkle the cooled quinoa on top of the salad greens

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  • Top with the sliced pear, radish, avocado, pistachios and feta.

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  • Dress sparingly with the vinaigrette and toss gently. Serve with more vinaigrette and feta on the side

 

Winter Green Salad with Crispy Quinoa

  • Servings: 4
  • Difficulty: easy
  • Print

Green Salad with Crispy Quinoa12

1/2 cup dry quinoa (any kind) or 3/4 cup cooked
1-2 Tbsn high heat oil like coconut or avocado (not olive oil)
1 head or 4 cups assorted lettuces
5-6 radicchio leaves
1-2 watermelon radish
1 d’anjou pear
1/4 cup pistachios (or roasted hazelnuts)
1/4 cup crumbled feta (optional)

Vinaigrette: (1/4 cup lemon juice, 1/4 cup apple cider vinegar, 1/3 cup olive oil, 1 clove minced garlic, salt and pepper to taste. You can also add 1/2 tsp of either cumin or Italian seasoning or any fresh herbs)

  • Rinse quinoa and simmer in salted water for about 15 minutes or until tender.  All water should be absorbed.  Let cool.
  • Heat 1 Tbsn oil in a skillet until almost smoking and add in the cooked quinoa.
  • Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. Let cool in the
  • Cut or tear the larger lettuce leaves into pieces.
  • Slice the radicchio
  • Thinly slice the radish, pear and avocado.
  • Sprinkle the cooled quinoa on top of the salad greens
  • Top with the sliced pear, radish, avocado, pistachios and feta.
  • Dress sparingly with the vinaigrette and toss gently.
  • Serve with more vinaigrette and feta on the side

 

 

 

Meatless Monday – Avocado Pesto Pasta

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Avocado Pesto Pasta2

What’s for dinner?  How about a Meatless Monday meal in minutes?  This delicious avocado pesto pasta is ready just in the time it takes to heat the water and cook the pasta.  It’s that fast, less than 15 minutes, and that easy! I am an avocado lover and think most meals can be improved upon by adding avocado, even if it’s just slicing some into a salad, so bear with me while I wax poetic about one of my favorite foods.  Luckily I’m not the only one…

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Son #2, Dylan, has two food loves, pesto and avocado.  Since he is home on break just having finished his first semester at law school, I wanted to create a dish that included both.  Pesto is traditionally made with basil, pine nuts, parmesan and olive oil, however I opted to use avocado rather than parmesan, in part to satisfy Dylan’s avocado obsession but also to experiment with making a pesto without cheese.  Yes, I am trying to wean myself from my addiction to cheese. No,  I’m not giving it up, just cutting back by getting more creative.  It turns out that avocado adds a silky creaminess which makes it a good substitute for cheese.  It also adds a yummy avocado flavor that melds well with the basil, garlic and pinenuts.  Topped with toasted pinenuts and freshly sliced basil, this pasta is divine and oh so simple!  But don’t feel limited to just pasta.  This thick and creamy pesto would be great spread on toast for breakfast, slathered inside a sandwich or piled on top of a tomato half with some freshly ground pepper. Yum!

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Avocados have been much maligned in the past by ‘health experts’ who warned us not to eat them because of their fat content.  They are high in fat but the healthy kind of fat that your body needs and they actually boost the ‘good’ cholesterol in our bodies. Avocados are also loaded with vitamins and minerals as well as being a good source of protein.  Unlike the protein in meat, which is difficult for most people to digest, avocado protein is readily absorbed by the body. So it is no surprise that now avocados are considered one of the world’s most nutritious foods.
I used Ancient Grains penne pasta, made with brown rice, quinoa, amaranth and corn, to make the meal a super healthy one.  Most pasta is fairly empty calories and carbs but there are many really good brands now made with whole grains that add vitamins, minerals and fiber to your meal. They have come a long way from the original gluey whole grain pastas, so don’t be afraid to give them another try if you haven’t in a while.

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TIP:  My friend, David, who is an avocado expert, showed me the best way to get the pit out of an avocado.  Slice the avocado in half. Holding the half that contains the pit in one hand, strike a knife into the pit, twist and it will come out easily. Then you can peel and slice or scoop it out with a spoon.   If you aren’t a huge avocado fan, you might like this recipe better with only one avocado.  You can try adding only one avocado to start, blend, then taste before adding the second avocado.  You might like it just as it is.  A second avocado adds creaminess but also more avocado flavor and less intense garlic and basil flavors. So follow your taste buds…

 Avocado Pesto Pasta13

AVOCADO PESTO PASTA

3/4 lb pasta (any shape)
2 cups fresh basil (reserve a few leaves for garnish)
1-2 ripe avocados
1/2 cup pine nuts
2 Tbsn lemon juice
3-4 cloves garlic
1/2 tsp salt(or more to taste)
1/4 tsp pepper
1/2 cup olive oil
1/4 cup pine nuts, garnish(optional)
1/4 cup grated parmesan, garnish(optional)

Avocado Pesto Pasta4

  • Cook pasta according to directions. Drain and put back into pan.

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  • While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth.

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  • TIP: Add one avocado to begin, blend and taste before adding the second avocado.

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  • Add olive oil in a stream while food processor is going and process until combined.
  • Taste and add salt and pepper as needed.

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  • Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.

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  • Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Avocado Pesto Pasta2

Avocado Pesto Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Avocado Pesto Pasta2

3/4 lb pasta (any shape)
2 cups fresh basil (reserve a few leaves for garnish)
1-2 ripe avocados
1/2 cup pine nuts
2 Tbsn lemon juice
3-4 cloves garlic
1/2 tsp salt(or more to taste)
1/4 tsp pepper
1/2 cup olive oil
1/4 cup pine nuts, garnish(optional)
1/4 cup grated parmesan, garnish(optional)

  • Cook pasta according to directions. Drain and put back into pan.
  • While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth. TIP: Add one avocado to begin, blend and taste before adding the second avocado.
  • Add olive oil in a stream while food processor is going and process until combined.
  • Taste and add salt and pepper as needed.
  • Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.
  • Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Photo Credit:  Avocado – pxleyes.com

Wheatless Wednesday – Maple Bourbon Glazed Salmon

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 Happy-New-Year-2015-Images-2

Have you made your New Year’s Resolutions yet? Some years I don’t bother because, well I don’t want to disappoint myself – again.  This year, however, I am not aiming so high.  I’m not promising to exercise more, lose weight, drink less, eat more fruit, spend less, volunteer more, enjoy life more and get organized; all on lists of Top 10 Resolutions. I’m not saying I won’t pursue any of those very worthy goals (there’s a reason they’re on the top ten) but I have to go where my heart is – goodmotherdiet.  So without further ado, here are my Top Five Food Related (of course) Resolutions for 2015

GOODMOTHERDIET TOP FIVE RESOLUTIONS FOR 2015

5 –  Continue my search for the world’s best (and healthiest) pizza, although the quinoa pizza crust will be hard to beat.

Quinoa Pizza1

4 – Pursue my love affair with exotic spices like turmeric and za’atar. That could mean jumping onto the Ottelenghi bandwagon and trying more recipes from ‘Jerusalem’ and his newest cookbook, ‘Plenty More’.

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3 – Increase my support for local growers and producers.  If we support the people doing it the ‘right way’, more will follow.  (i.e. Buy organic local products when possible.  Choose pasture raised not factory farmed.)

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2 -Try something new.  2014 was the year of using new grains like quinoa, barley and farro.  2015’s something new will be experimenting with more meat free options.  I have always been suspect of foods that ‘pretend’ to be other foods but I will just have to get over that.  There are reportedly some really good animal product free options out there now and I’m ready to explore.  Chia seeds and almond milk, here I come!  Readers, please tell me your favorite products!

1 – Promote Meatless Monday as an easy way to make a difference.

 

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So, now that our resolutions are out of the way, what’s for dinner?  This Maple Bourbon Glazed Salmon is an easy but delicious and super quick ten to fifteen minute meal.  The maple bourbon glaze is surprisingly delicate and makes this an elegant meal sure to please your guests.  It’s a perfect combination of sweet and salt.  The citrus and bourbon give it a tangy sweetness and the pepper adds the proper savory balance.  When broiled properly, salmon has a ‘melt in your mouth’ consistency. Delicious!

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According to Seafood Watch, The Monterey Bay Aquarium’s program which helps consumers and businesses choose seafood that’s fished or farmed in ways that protect sea life and habitats, lists wild caught salmon to be a Best Choice option but some Farm Raised salmon is considered a Best Choice or Good Alternative depending on the methods and practices used.  It’s a great site for consumers to use in deciding what types of seafood to buy at the market.  Just click on Seafood Watch and type in the name of the seafood you are interested in for great up to date information. It’s handy dandy!  You can look up those shrimp while waiting in line at the market.

Maple Bourbon Cocktail

Here’s an idea!  While you have the ingredients out, pour yourself a ‘Maple Leaf Cocktail’.  (Just 2 oz Bourbon,  3/4 oz Maple Syrup, 3/4 oz Lemon Juice. Shake and strain into a cocktail glass filled with crush ice ). Compliments of Drink Dogma.

 TIPS: I like to buy a nice side of salmon and slice it into individual portions before cooking.  It makes a nicer presentation and is easier to serve.  If I am serving a crowd, I make one inch slices, especially if there are several other dishes available.  For a family dinner, I pre-slice into larger portions, or the sizes I think people will eat. For this method I prefer skinless salmon so the marinade has more contact with the fish, however, the skin does help keep it moist and you can still precut the slices without having to cut through the skin.  The fish will slide right off the skin in perfect slices after being cooked.

Wishing you a happy and delicious new year!-J

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Maple-Bourbon Glazed Salmon

1/3 cup pure maple syrup
1/3 cup orange juice
1/4 cup bourbon whiskey
1/4 cup soy sauce
1/4 cup lemon juice
1 whole side skinless salmon fillet or 4-6 individual 4 oz filets
Ground black pepper
salt to taste
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  • Slice salmon into one or two inch slices and place in an oiled baking dish.

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  • Combine maple syrup, orange juice, bourbon, soy sauce, lemon juice and pepper in a small dish.  Taste and add salt if necessary’

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  • Pour over fish making sure to coat all pieces and the insides of each cut.  Let sit for a few minutes while you preheat the broiler.

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  • Broil 3 to 4 inches from heat for about 3-4 minutes. Check salmon, brush with glaze and broil another 3-4 minutes.  It should be golden brown and flake easily with a fork.

Maple Bourbon Glazed Salmon

  • Servings: 4-6
  • Difficulty: easy
  • Print

 Maple Bourbon Salmon6

1/3 cup pure maple syrup
1/3 cup orange juice
1/4 cup bourbon whiskey
1/4 cup soy sauce
1/4 cup lemon juice
1 whole side skinless salmon fillet or 4-6 individual 4 oz filets
Ground black pepper
salt to taste
  • Slice salmon into one or two inch slices and place in an oiled baking dish.
  • Combine maple syrup, orange juice, bourbon, soy sauce, lemon juice and pepper in a small dish.  Taste and add salt if necessary’
  • Pour over fish making sure to coat all pieces and the insides of each cut.  Let sit for a few minutes while you preheat the broiler.
  • Broil 3 to 4 inches from heat for about 3-4 minutes. Check salmon, brush with glaze and broil another 3-4 minutes.  It should be golden brown and flake easily with a fork.

Photo Credits

Happy new year 2015:   happyanniversarytext.com

Spices: iappfind.com

Chia Heart: intentblog.com

Meatless Monday – Portobellos with Greens, Mozzarella & Pesto

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Portobello Stuffed with Greens1

30 Minute Meals – Is anyone else feeling overwhelmed by the sheer amount of food consumed during the holidays? With my house full and bursting at the seams, my kitchen has been in full production since Thanksgiving – and we have one more holiday to go!  If you are slightly kitchen fatigued, like me, you are looking for fast and easy recipes that will still satisfy the masses.  This version of a stuffed Portobello mushroom was inspired by a stuffed mushroom I bought from Whole Foods last week while looking for an instant vegetarian meal to serve amidst all the non-vegetarian offerings, as I am the only non-meat eater in the family.  To make it a bit more substantial, I added a yummy layer of sautéed power greens (a combination of red and green chard, tat soi, arugula and spinach) that were sautéed with red onion and garlic. Topped with melted cheese with fresh pesto and red pepper flakes,  the stuffed mushroom is absolutely delicious!   This particular baked, stuffed mushroom is easy to prepare and is ready in less than 30 minutes, especially if you take shortcuts, like using prepared pesto instead of making your own.  Another shortcut would be omitting the sautéed greens, however, I think they add a nice flavor, not to mention the additional nutrition they provide. They are packed with vitamins, minerals and important cancer fighting and system supporting phytonutrients and amino acids.  They are not called power greens for nothing!

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Did you know that a Portobello mushroom is just a grown up crimini mushroom or conversely, the little brown crimini is just a baby Portobello? They are considered a crimini until they are 4 to 6 inches in diameter. If you were in Northern Italy you would call them “cappellone” which means “big hat”.  Regardless of what you call them, Portobello mushrooms are delicious and packed with nutrition. They are fat-free and very low in calories, and a rich source of selenium, copper and niacin Their rich flavor and firm texture makes them perfect for Meatless Monday. They are extremely versatile and can be chopped for sauces and veggie sautees, sliced and grilled as a great pizza topping or stuffed with grains, veggies or cheese for a satisfying main course.

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PORTOBELLO MUSHROOMS STUFFED WITH GREENS, MOZZARELLA AND PESTO

4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded ( swiss, jack or fontina are good substitutes)
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (Click here for a Home made recipe from Cooks.com)

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  • Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside.

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  • Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.

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  • Chop mushroom stems and greens.  Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.

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  • In a large skillet combine onion, garlic and pepper and saute until onions are soft, about 5 minutes.

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  •  Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.

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  • Remove mushrooms from the oven and turn them over, gill side up.

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  • Fill each cap with a layer of greens (about 1/4 cup).

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  • Add a layer of mozzarella cheese.

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  • Top with a Tablespoon of pesto

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  • Sprinkle with red pepper flakes and red bell pepper.

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  • Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

 

Portobello Mushrooms with Greens, Mozzarella & Pesto

  • Servings: 4
  • Difficulty: easy
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4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (see directions below for homemade)

  • Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside.  Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.
  • Chop mushroom stems and greens.  Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.
  • In a large skillet combine olive oil, onion, garlic and pepper and saute until onions are soft (about 5 minutes)
  • Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.
  • Remove mushrooms from the oven and turn them over. Fill each cap with a layer of greens (about 1/4 cup).
  • Add a layer of mozzarella cheese.
  • Top with a Tablespoon of pesto
  • Sprinkle with red pepper flakes and red bell pepper.
  • Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.