Merry Christmas – Festive Holiday Tart

by joycevandenbergporterDecember 24, 2014

Ho Ho Ho! If you are looking for an easy but festive appetizer for your holiday guests, how about this version of my Asparagus and Goat Cheese Tart that was updated for the holidays by my friend, Karen Schroeder. The red and green just screams Christmas! This could be the perfect appetizer to serve your vegetarian friends but, be warned, your meat eating friends will love it too. It’s not too late to pick up some phyllo dough, or maybe you have a box lurking in your freezer. Click HERE for full recipe and complete instructions. Just add cherry tomatoes! Check out some other recipes made by GMD readers on my You Made It! Page. If you send me YOUR photos of GMD recipes, I will post them. Love my readers!

MERRY CHRISTMAS! Of course in my house it’s also HAPPY BIRTHDAY to my son, ERIC, who turns 26 tomorrow! xoxo

Photo Credit: thecreationzstudio.blogspot.com

Meatless Monday – Savory Lentil and Brown Rice Pilaf

by joycevandenbergporterDecember 22, 2014

Savory Lentils and Brown Rice Pilaf was born out of pure laziness, coupled with my love for lentils and savory/spicy food. It was raining and I didn’t want to battle the Christmas shoppers for parking or stand in line to purchase ingredients which I would then have to lug home and turn into dinner. If you find the ‘dinner question’ to be an ordeal every day, how about an easy alternative? Look no further than your pantry for commonly stocked items like, rice and lentils. throw in a few dried spices and dinner is on the table. Easy peasy! Your pantry not very well stocked? Well there is a simple solution to that; Stock it! Your world becomes a lot easier if you can make dinner without having to do that last minute grocery store run, especially in the winter when gardens are not as prolific and fresh produce is harder to find.

If you’re not sure what to stock in your pantry, consider the non perishable foods that you eat regularly; pasta, beans, olive oil, vinegar, tomato sauce, chopped tomatoes, rice and other grains, broth or boullion. I like to throw in some specialty items like canned hearts of palm or artichoke hearts which help transcend an otherwise boring salad into something special. If you bake at all, include flour, sugar, salt, your favorite spices, and cooking oil. You will also want to keep ingredients that you use frequently on hand that are perishable but can last days or weeks on your counter like fresh onions, garlic, tomatoes, potatoes and other root vegetables. Don’t forget to use your freezer as an extension of your pantry (and not just for ice cream). Mine is stocked with nuts and frozen vegetables. Your pantry should reflect the kinds of foods you like to eat. If you like Italian food, you should have a supply of pasta, tomatoes and Italian herbs like basil and oregano. If you like Mediterranean food, stock your pantry with grains and legumes plus spices like cumin, ginger and allspice. If are a list person or just beginning to stock a kitchen pantry, check out this List of Basic Pantry Ingredients from Basic Cooking to get yourself started.

Otherwise start shopping in your own pantry! Perhaps you want to start with this yummy but healthy ‘one pot’ recipe…

TIPS: Lentils are a wonderful addition to any meal. You can add to salads, soups or stews. Red and yellow lentils are softer and best for soups and stews. If you want the lentil to hold it’s shape, use the firmer green or black lentils. The regular brown lentils will work too but will cook faster (get soft and split), so I would add those in after 10 minutes or so. I have listed the spices as 1 or 2 teaspoons, depending on how much spice you like. The kind of broth you use will also determine how much additional salt and spice you need. I would recommend adding 1 teaspoon of the spices when you add the broth, stir to combine and taste. Then add salt and more spice to your taste.

SAVORY LENTIL AND BROWN RICE PILAF

1 Tbsn sesame oil (or olive oil)
1 medium onion, diced
4-5 cloves garlic, minced
1 cup long grained brown rice
1 cup lentils (preferably green or black firm lentils)
1-2 tsp allspice
1-2 tsp curry powder
1-2 tsp turmeric
1-2 tsp ginger powder
1/2-1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
6 cups vegetable broth
salt to taste
2 cups frozen peas, thawed
1/2 cup pistachios, shelled (optional)
1/2 cup raisins, purple or golden (optional)

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic. Add lentils and stir to coat.

Add water and the smaller amount of spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes.

Remove from heat and let stand 5 to 10 minutes.

Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Savory Lentil and Brown Rice Pilaf

Servings: 6
Time: 45 minutes
Difficulty: easy
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Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic.
Add lentils and stir to coat.
Add water and spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Sufganiyot (Jelly Doughnuts)

by joycevandenbergporterDecember 20, 2014

OMG! I see why sufganiyot is all the rage in Israel during Hanukkah! Fried dough still warm from the pan, filled with yummy jam and sprinkled with powdered sugar, is pretty hard to beat. I tend to stay away from fried foods, however, on Hanukkah when it’s traditional to eat foods fried in oil, I make an exception. I recently posted a recipe for yummy Potato Latkes, which are a classic Hanukkah treat, in case you prefer savory over sweet. I made sufganiyot quite a few years ago, following a recipe I got from Temple Emanu-El when Eric and I were taking a Mommy and Me Tot Shabbat class. We had a lot of fun making doughnuts and I remember it being a fun kid activity (the jelly and powdered sugar part anyway). That was quite a while ago, since Eric is now turning 26! I know the recipe is around here somewhere and I will probably find it when I’m no longer looking for it, such is the way of misplaced objects which seem to turn up right in front of your nose. I’m fully expecting to stumble upon this recipe within the next couple of days.

Since I couldn’t find my recipe, I turned to “The Mile End Cookbook – Redefining Jewish Comfort Food from Hash to Hamantaschen” given to me by my friend, Karin, for my birthday. It’s a great cookbook filled with recipes for all kinds of dishes I have heard of (mostly from my Mother in Law) but never knew what they were, like Kasha Varnishkes and Kreplach. By the way, for those left wondering, they are a noodle/grain dish and meat dumplings, respectively. “The Mile End Cookbook” offers an easy recipe for Jelly Doughnuts, called Sufganiyot in Hebrew. These doughnuts are light and delicious but not too sweet, although that is partly determined by the type and quantity of the jelly that is used. I used a Santa Rosa Plum jam that I made last year from plums from my garden, which is a blend of sweet and tart that offsets the sugar nicely. A strawberry or grape jelly will yield a sweeter result.

TIPS: I used a bread maker set on the dough setting to make the dough but I have provided directions for both ways below. This recipe makes 2 dozen or more doughnuts. I made half and refrigerated the other half but it never rose quite well enough. I am not an expert baker though, so perhaps there are tips on saving dough that I don’t know. Unless you are making for a large crowd, I would recommend halving the recipe.

SUFGANIYOT

4 Tbsn instant yeast
1 cup lukewarm water
1/2 cup sugar
4 eggs, lightly beaten
1/4 cup unsalted butter, melted
1 tsp ground nutmeg
5 cups all-purpose flour
4 tsp kosher salt
1-2 cups vegetable oil
1/2 cup jelly
1/4 cup powdered sugar
pinch coarse salt

DIRECTIONS FOR MAKING DOUGH USING HAND METHOD:

Add the first 6 ingredients to a large bowl and stir to combine. Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky). On a well-floured surface, knead and shape the dough into a thick disk, transfer it to a bowl that’s greased with oil and let it rest in a warm, draft free area for 1 hour.

DIRECTIONS FOR MAKING DOUGH USING BREAD MAKER:

Add the water(warmer than lukewarm but not hot), butter and eggs to the bread maker. Then add salt, flour, sugar and yeast in that order. Turn the bread maker to dough setting (which is usually about 20 minutes or so). Let dough rise another half hour but watch to make sure it doesn’t hit the lid.

FOR DOUGHNUTS:

On a well-floured surface, flatten the dough and roll it out into a 1/4 inch thick disk (Like a really thick pizza dough).

Line a cookie sheet with parchment paper and brush with oil.

Using a 2 inch round cookie cutter or juice glass, cut out as many circles of dough as you can.

Transfer circles to cookie sheet, leaving room for expansion. Collect the dough trimmings and form them into another ball, roll it out again and cut more circles. Repeat until dough is used.

Let the dough circles rest in a warm, draft free area for 1/2 hour.

Heat about 1 inch of oil in a high sided skillet over medium high heat until very hot but not smoking (365 to 375 degrees). Working in batches, fry the doughnuts until they’re golden brown on one side.

Flip them over to fry the other side. (2 or 3 minutes total)

Transfer to papertowels to drain.

Put jelly in a pastry or Ziploc bag with a small hole cut from one corner. When cool enough to handle, insert a small knife (I used a chopstick) into the side of each doughnut and more it around to make room in the center for jelly.

Insert the tip of the bag in the opening and pipe in as much jelly as possible. If you have a cake decorating tip you can insert that in the hole before adding the jelly to the bag for easier piping.

Repeat with the remaining doughnuts.

Dust the doughnuts generously with powdered sugar and a pinch of coarse salt.

Sufganiyot (Jelly Doughnuts)

Servings: 24
Time: 2 hours
Difficulty: medium
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DIRECTIONS FOR MAKING DOUGH USING HAND METHOD:

Add the first 6 ingredients to a large bowl and stir to combine. Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky). On a well-floured surface, knead and shape the dough into a thick disk, transfer it to a bowl that’s greased with oil and let it rest in a warm, draft free area for 1 hour.

DIRECTIONS FOR MAKING DOUGH USING BREAD MAKER:

Add the water(warmer than lukewarm but not hot), butter and eggs to the bread maker. Then add salt, flour, sugar and yeast in that order. Turn the bread maker to dough setting (which is usually about 20 minutes or so). Let dough rise another half hour but watch to make sure it doesn’t hit the lid.

FOR DOUGHNUTS:

On a well-floured surface, flatten the dough and roll it out into a 1/4 inch thick disk (Like a really thick pizza dough).
Line a cookie sheet with parchment paper and brush with oil.
Using a 2 inch round cookie cutter or juice glass, cut out as many circles of dough as you can.
Transfer circles to cookie sheet, leaving room for expansion. Collect the dough trimmings and form them into another ball, roll it out again and cut more circles. Repeat until dough is used.
Let the dough circles rest in a warm, draft free area for 1/2 hour.
Heat about 1 inch of oil in a high sided skillet over medium high heat until very hot but not smoking (365 to 375 degrees). Working in batches, fry the doughnuts until they’re golden brown on one side.
Flip them over to fry the other side. (2 or 3 minutes total)
Transfer to papertowels to drain.
Put jelly in a pastry or Ziploc bag with a small hole cut from one corner. When cool enough to handle, insert a small knife (I used a chopstick) into the side of each doughnut and more it around to make room in the center for jelly.
Insert the tip of the bag in the opening and pipe in as much jelly as possible. If you have a cake decorating tip you can insert that in the hole before adding the jelly to the bag for easier piping.
Repeat with the remaining doughnuts.
Dust the doughnuts generously with powdered sugar and a pinch of coarse salt.

Happy Hanukkah! Potato Latkes

by joycevandenbergporterDecember 17, 2014

Dreidel, Dreidel, Dreidel! You know what that means… It’s Hanukkah! Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil? Once a year, latkes (and even doughnuts) which are fried in oil are the reigning treats. Latkes, crispy and salty potato pancakes topped with applesauce and sour cream, are a family favorite. The only problem is, that no matter how many I make, they disappear! So what is the significance of the oil? Hanukkah, (Hanukah, Chanukkah or Chanukah depending on the transliteration) also known as the Festival of Lights, is an eight-day Jewish holiday in which candles are lit for eight nights to commemorate the rededication of the Holy Temple in Jerusalem which had been desecrated and a statue of Zeus built in it’s place back when Greek Gods were in favor (2nd century BCE). During the dedication a cask of oil which should have only been enough to burn the temple menorah for one night miraculously burned for eight, thus the eight days of celebration today incorporating candles, menorahs and oil.

Dreidel is a popular game played during Hanukkah. Tradition has it that the reason the dreidel game is played is to commemorate a game devised by the Jews to camouflage the fact that they were studying Torah, which was outlawed at the time by the Ancient Greeks. The Jews would gather to study, posting a lookout to alert the group to the presence of soldiers. If soldiers were spotted, the Jews would hide their scrolls and start to spin tops, so it would look like they were gambling instead of studying Torah. My family loves playing dreidel, and I have been collecting dreidels for over 20 years. Every year I hunt for a new dreidel to add to our collection. It’s getting harder to find something unique but I always find one. Here is this year’s new addition.

The other ubiquitous Hanukkah treat is the chocolate coins given as gifts or used as collateral in dreidel. Gold are milk chocolate and silver are dark, so pick your favorite!

Latkes are easy to make but it does take a toll on your kitchen as the splattering oil makes a bit of a mess – but they are worth it! There are many kinds of latkes, made with grated, shredded or mashed potatoes but my family prefers them extra crispy made with long thin strips of potato that allows the oil to seep in through the middle, crisping them the whole way through. Topped with applesauce and sour cream, they are hard to beat.

TIPS: I like to keep the skins on the potatoes for two reasons: the skin has much of the nutrition and it helps make the latkes extra crispy. I would recommend scrubbing the skins and then drying them with a towel to remove any remaining residue. Of course, you can always peel them if you want but it’s not necessary.

LATKES
4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.

Stir in the flour, baking powder, salt and eggs. It will not look like batter.

Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.

Brown well on both sides, turning to accommodate hot spots in the pan.

Drain on paper towels.

Keep warm in a 250 degree oven covered loosely with aluminum foil. Latkes can be made ahead and reheated in single layers in a 350 degree oven.

Serve plain or with applesauce and sour cream.

Potato Latkes

Servings: 2 dozen
Time: 45 minutes
Difficulty: easy
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4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.
Stir in the flour, baking powder, salt and eggs.
Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.
Brown well on both sides, turning to accommodate hot spots in the pan.
Drain on paper towels.
Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

Meatless Monday – Pasta Puttanesca with Roasted Eggplant

by joycevandenbergporterDecember 15, 2014

Spaghetti alla puttanesca translates literally as “spaghetti of the whore” in Italian. I’m sure there are many stories as to how this dish got it’s ‘flavorful’ name and who gets the full credit for it’s creation, but I’m not going to go there. I’m only going to suggest that maybe this combination of tangy olives, salty capers, sweet tomatoes, fragrant garlic and aromatic fresh basil all whirled around in a good olive oil is so delicious that it is ‘sinful’. Puttanesca is a classic Southern Italian sauce that is very versatile. It is great on any kind of pasta, drizzled over creamy polenta, or even on toasted bread or crostini as an appetizer. I opted to add eggplant, as I just happened to have a nice fat one sitting on my counter, and I wanted to make it a little more filling as a main course. Roasting the eggplant first gives it a nice creamy texture that blends nicely with the sauce. I also fried the capers, as I had seen in a Vegetarian Times recipe, which makes them crispy and gives the dish an additional pop of flavor.

This pasta is not only delicious, it’s full of gorgeous colors and makes a pretty presentation. Best of all, it takes less than 30 minutes! I served it the other night to an assortment of non-vegetarian friends and family, who loved it and went back for more. I always take that as a sign that they weren’t just being polite – not that my family has held out on me in the past. They are my biggest fans and also my harshest critics. Not everything makes it past my ‘food screeners’ to GMD. This one, however, was a crowd favorite! With all these wonderful ingredients, it’s hard to go wrong…

TIPS: You can make a more traditional Puttanesca sauce and leave out the eggplant, if you are so inclined. I happen to love eggplant but I know not everyone is a fan. If you can’t find cherry tomatoes or other good fresh tomatoes this time of year, use a can of chopped tomatoes. If you are pressed for time, you can skip salting the eggplant before roasting. You can also skip the roasting if you are really in a hurry, and add diced eggplant in before the tomatoes. The texture will be different but should still taste pretty good. Additionally, the capers do not need to be fried if you prefer them in their original state.

PASTA PUTTANESCA WITH ROASTED EGGPLANT

1 small globe eggplant
1 Tbs. olive oil
2 Tbn. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes
3/4 cup fresh basil leaves
¼ cup pitted Kalamata olives
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.

Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool.

Roughly chop eggplant or slice into strips and set aside. Slice olives in half and cherry tomatoes in halves or quarters. Slice basil into julienne strips.

Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.

Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.

Stir in tomatoes, and saute for 5 minutes, or until slightly soft

Remove from heat and stir in eggplant, half of basil and olives.

Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.

Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Pasta Puttanesca with Roasted Eggplant

Servings: 4
Time: 25 minutes
Difficulty: easy
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1 small globe eggplant
1 Tbs. olive oil
2 Tbs. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes, halved
1 cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, sliced in half
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.
Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool. Roughly chop or slice into strips and set aside.
Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.
Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.
Stir in tomatoes, and saute for 5 minutes, or until slightly soft
Remove from heat and stir in eggplant, half of basil and olives.
Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.
Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

by joycevandenbergporterDecember 10, 2014

Airline food…usually dreadful, prepackaged or nonexistent. I have never been excited about airline food – ever – however, I was lucky enough to try out one of Jet Blue’s new Mint seats, lovely pods that completely recline into 6’8″ beds, with personal service, 15″ interactive video screens and Fly-Fi. What I wasn’t expecting though was the quality of the food. Jet Blue has partnered with renowned New York restaurant Saxon + Parole to create a small-plates menu which they call ‘Nourishmint’, an upscale dining restaurant style approach to in-flight dining. Picture beet salad with burrata, green goddess salad and lobster mac and cheese, all really delicious, but what got me excited was their ‘welcome taste’ of seasonal root vegetable chips with green scallion aioli. I had to resist the urge to lick the container, it was so good. I have been wanting to try making root vegetable chips for a while, but now I was truly inspired. I was unable to find the Saxon + Parole recipe so I had to get creative. I realized I did well though, especially on the dip – as I caught myself scraping the bottom of the bowl with my finger…

I wanted a colorful collection of chips so chose the dark purple sweet potatoes, bright orange sweet potatoes, red beets with their candycane coloring and creamy parnships. Each COLOR brings something different to the party. Dark purple vegetables have anthocyanins, powerful antioxidants along with vitamin A and flavonoids; orange provides vitamins C, A, and B6, potassium; red is usually a sign of vitamin A (beta carotene) and vitamin C. and manganese; and even white veggies shine with vitamins and minerals like vitamins C, K, and folate. The sweet potatoes crisped up the best and were the crowd favorite. Paired with the creamy scallion, lemon, parmesan dip, they were divine, almost as good as the original.

TIPS: Use whatever root vegetables you have available but don’t be tempted to cook them all together, as each veggie has a different cooking time, depending on thickness of cut and amount of natural sugar. You can make multiple batches and reuse the parchment paper (which also makes cleanup really easy as you just throw the paper away when finished) or if you have double ovens (and enough baking sheets), you should be able to cook them all at once . The sweet potatoes were done first, followed by the parsnips. The beets took quite a bit longer and some of them never crisped. Feel free to experiment with your favorite spices. The chips are best served right away but will stay fresh for a few days.

ROOT VEGETABLE CHIPS

5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.

Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables

Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)

Brush slices with remaining oil, and generously sprinkle with salt.

Combine spices in a small container and sprinkle evenly over slices.

Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables  begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter. If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Scallion Parmesan Aioli

1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

Combine all ingredients in a small bowl. Garnish with additional lemon zest and scallions, if desired.

Root Vegetable Chips with Scallion Parmesan Aioli

Servings: 1 1/2 cups
Time: 45 minutes
Difficulty: easy
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5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.
Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables
Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)
Brush slices with remaining oil, and generously sprinkle with salt.
Combine spices in a small container and sprinkle evenly over slices.
Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables  begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter. If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Scallion Parmesan Aioli

1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

Combine all ingredients in a small bowl. Garnish with additional lemon zest and scallions, if desired.

Meatless Monday – Sweet Potato and Kale Gratin

by joycevandenbergporterDecember 8, 2014

Comfort food. For some people that might be chicken soup or macaroni and cheese but whatever your go to dish might be, you may want to add this creamy, savory, slightly sweet and surprisingly rich gratin. I love when readers send me recipes or offer suggestions! I was at a book event last week when reader and friend, Patti Boston, asked me if I had made the Sweet Potato and Kale Gratin that was featured in the San Francisco Chronicle last week. Patti had tried the recipe and loved it, so what was I to do? Of course I had to give it a try. Now this is not a combination I would normally have made up on my own, so I followed the recipe pretty carefully, with one exception. Instead of using one cup of whole milk and one cup of heavy cream, I used 1 1/2 cups of milk and 1/2 cup of plain yogurt. I often use plain yogurt to replace some of all of the cream, sour cream or mayo that is called for in many recipes. I think it’s a healthier option and provides great results. My favorite milk and yogurt are from local, Straus Family Creamery. Not only do I love their products but I appreciate their dedication to animal welfare, including the calves, which is not common in the dairy industry. All their cows are free to roam in pastures and are fed organic, non-GMO food. The creamery is also environmentally aware, using reusable (and returnable) glass bottles and renewable power in their methane digester (yes, I’m talking about poop to power).

Kale is still the darling of the culinary world and rightly so. It reigns as one of the world’s healthiest foods, providing protein, fiber and a wealth of vitamins and minerals. Sweet potatoes add more than just a creamy, sweet flavor. They are a great source of beta carotene, as evidenced by their brilliant orange color. Did you know that adding a bit of fat to your sweet potatoes allows your body to maximize the nutrition, or make it more usable? (So don’t sweat that pat of butter). Together, kale and sweet potatoes make a delicious and nutritious team. Let me know if you try it. As always, I appreciate photos and will post them to my You Made It! page.

TIP: If you have a pan that can go from stovetop to oven, this becomes a one pot dish. Otherwise saute the vegetables on the stovetop then pile it all into a buttered baking dish to bake in the oven. I chose to use a combination of whole milk and plain yogurt but you can use half milk and half heavy cream, as the original recipe calls for, or any combination that appeals to you. Next time I make this dish I will most likely consider replacing some or all of the milk and cream with vegetable broth as a lower calorie, less fat option.

SWEET POTATO AND KALE GRATIN

2 pounds sweet potatoes
2 tablespoons unsalted butter + more for the gratin dish
1 small yellow onion, julienned
2 cloves garlic, thinly sliced
4 cups lacinato kale
Kosher salt and freshly ground black pepper to taste
¼ teaspoon nutmeg
1 tablespoon chopped fresh rosemary
1/2 cup plain yogurt
1 1/2 cup whole milk + extra as needed
1½ cups grated Parmigiano-Reggiano

Preheat oven to 350 degrees. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.

Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)

Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.

Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter.

Remove from the heat and season with more salt; you will want the mixture on the salty side.

With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.

Butter a 10-inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk; it should look like a little liquid is seeping out of the gratin. Top with the remaining ½ cup of cheese.Cover the gratin with aluminum foil and bake for 45 minutes, or longer until fork tender.

Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature.

Sweet Potato and Kale Gratin

Servings: 6
Time: 75 minutes
Difficulty: easy
Print

Preheat oven to 350. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.
Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)
Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.
Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter
Remove from the heat and season with more salt; you will want the mixture on the salty side.
With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.
Butter a 10 inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk. It should look like a little liquid is seeping out of the gratin. Top with the remaining 1/2 cup parmesan. Cover with aluminum foil and bake for 45 minutes or longer, until fork tender.
Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature

Wheatless Wednesday – Vegetarian Tom Kha Soup

by joycevandenbergporterDecember 3, 2014

Time for soup… It’s raining! Our parched flowers and trees are enjoying a much-needed drink of water but for those of us indoors, the weather is gray and gloomy. Throw in with last night’s storm which was quite a doozy, complete with lightning and thunder, also known as nature’s fireworks, and just like that, winter is here. I think the only remedy for this wet weather is a hot and spicy bowl of soup to warm us up from the inside out. Over the last couple of weeks I have travelled from warm and sunny California to unseasonably cold and rainy Virginia, on to warm and balmy Exuma and Florida, then crisp and snowy Maine before coming back to a wet and gray California. Perhaps my laptop dislikes airports and so many changes of venue because it died. I first lost my mouse but not the touch screen (thankfully) but then, in complete protest, my laptop went on strike, refusing to go on. So my last three posts (including this one) have been on borrowed computers, which means I’m back to the dark ages of figuring out how to upload photos and use my widgets so be forgiving. I’m staying put for a while and hopefully, after a visit with a computer technician, my laptop will forgive me so we can get back to work.

Last night, at the beginning of the storm, I decided to make a vegetarian Tom Kha soup, which is one of my son, Eric’s specialties. Tom Kha Gai, the most traditional of Thai soups, is made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and often, kaffir lime leaves. There are other versions of tom kha but these seem to be the most common; made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu). Now you’ll think of me next time you’re looking at a Thai menu. I wanted to make a vegetarian version, so I substituted mushrooms for the chicken which technically makes this soup Tom Kha Het, however, if you want a boost of protein, you can also add cubes of extra firm tofu and then you will be eating Tom Kha Taohu. This particular recipe, as are most of Eric’s recipes, is not written down anywhere and resides as memories of past soups in his head (like mother like son). So, knowing the basic ingredients, we went to work and came up with a delicious and fairly easy Tom Kha Het which is easy to adapt to what you have on hand.

TIP: I used the last of the cayenne peppers which I collected from my drenched and bedraggled garden. They were pretty waterlogged and not as spicy as I would have liked, so I added two dried bird’s eye peppers (which can be found in supermarkets in the Asian food aisle) which I crushed with my wooden spoon before adding to give it the proper kick. The galangal root, lemon grass and hot peppers are added to infuse the broth with flavor so make sure you let it simmer long enough for the flavors to develop. In slicing the galangal root and lemon grass, slice them in large pieces to make it easier for the diner to pick out, as they are very woody and not really eaten. You can also strain them out before serving but I think they add character. Only the truly fearless eat the hot peppers (unless you slice them into thin circles). If you want them hotter, slice each one down the middle but still leave intact. If you can’t find galangal substitute fresh ginger root. There is no good substitute for lemongrass but sometimes it’s available as a paste or spice. For a vegan version, omit the fish sauce. I added baby corn to add fullness to the soup but it can be omitted or substituted with any vegetable that sounds good to you. Serve with cilantro, a squeeze of fresh lime juice and Sriracha for additional kick.

VEGETARIAN TOM KHA

2 16 oz cans coconut milk
3-4 cups vegetable broth (depending on desired thickness)
1 stalk lemongrass Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.
4-5 slices of fresh galangal or gingerroot (about a 1 inch piece)
1 yellow onion
1 red serrano or jalapeno pepper (thinly sliced) or5-6 tiny whole cayenne or other small red pepper (or dried bird’s eye peppers)
1-2 cups mushrooms (button, baby bella or cremini)
1 cup whole baby corn(optional)
1 Tbsp fish sauce (optional)
1-2 fresh limes (1 – 2 Tbsn to taste)
1 Tbsn sugar
1/2 tsp salt (more or less depending on the saltiness of the broth)
Cilantro and Sriracha (optional)

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.

In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened. Add the galangal, lemon grass and hot peppers and saute a few more minutes.

Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.

Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Vegetarian Tom Kha

Servings: 4-6
Time: 45minutes
Difficulty: easy
Print

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.
In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened.
Add the galangal, lemon grass and hot peppers and saute a few more minutes.
Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.
Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Cranberry-Jalapeno Cream Cheese Dip

by joycevandenbergporterDecember 2, 2014

‘Tis the season for snowflakes, decorating and parties! Thanksgiving is over and the holiday season has officially begun! I am in snowy Maine where we were blessed with more than a foot of fluffy white snow followed by bright sunshine that made the snow sparkle like diamonds. We celebrated our thanks by taking a snowshoe hike surrounded by all of nature’s glory…

and snuggled up next to a blazing fire in the fireplace. Feeling thankful!

I found myself with an extra bag of fresh cranberries and was about to whip up some cranberry orange muffins, but then realized that I would be the only one eating them so nixed that idea. With party season in mind, I started researching appetizers and ran across a recipe for Cranberry Jalapeno Cream Cheese from Mel’s Kitchen Café that looked pretty festive, and I actually had all the ingredients on hand. This is an easy no cook recipe. Just spread the cream cheese in an even layer and top with the cranberry jalapeno mixture. A food processor or blender makes this quick work. I love the flavors, a perfect blend of sweet, spicy and tart combined with the creaminess of the cream cheese. Goat cheese would be a good choice too instead of cream cheese. The color is glorious and adds a decorative touch to your table.

TIP: This recipe yields a large batch, so unless you are serving a big crew, I would recommend halving the recipe. I also cut the amount of sugar in half because I prefer more tart than sweet.

CRANBERRY-JALAPENO CREAM CHEESE DIP

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno or red serrano pepper, seeded and finely diced
1/2 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand).

Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.

Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish.

Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving.

Serve with crackers or tortilla chips

Let the holiday season begin!

Cranberry-Jalapeno Cream Cheese Dip

Servings: 12
Time: 10 minutes plus chilling time
Difficulty: easy
Print

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1/2 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand).
Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.
Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish.
Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips

It’s My Blogaversary – A Year Without Meat

by joycevandenbergporterNovember 25, 2014

It’s my Blogaversary!

Wow, Goodmotherdiet is One! I can’t believe how fast that year went. It has been so much fun! I have learned a lot and not just technical stuff like how to make recipes print or create a photo mosaic (my newest accomplishment). I have learned a lot about Me. They say life is a journey and we learn as we go. I started this blog as a fun way to keep myself busy and because I had this little germ of an idea that cute little animals were my friends, not my dinner and maybe I should choose lentils over lamb. Well Goodmotherdiet has definitely kept me busy.

My favorite thing about this blog has been connecting with friends, both old and new, from my little town of Mill Valley, CA to Canada, UK, Australia and Sri Lanka (to name only a few of the 98 countries you come from). Thank you to all of you for reading and for your support. I especially love when readers send me photos of the GMD recipes they have made for my “You Made It!” page, so keep those coming along with your comments!

In lieu of a recipe, I thought it appropriate to recap my year. So how did it go?

June of 2013 I hatched a crazy plan to not eat meat for a year, partly as an experiment but mostly to see how it felt to take a moral stand. I specifically chose to not eat mammals, who give live birth and nurse their young, because I strongly identify with them as mothers (hence goodmotherdiet). Being a mother is the most important job I’ve ever had and when I watch wild and domestic animals try to care for their babies, I’m struck with the realization that we are all trying to do the same job.

November of 2013 my son, Eric, sent me a link to WordPress.com. I created a domain name, picked a background and goodmotherdiet.com was born. I published my first blog post on November 25th. I thought it would stretch my culinary repertoire to create recipes for Meatless Monday and Wheatless Wednesday, and it certainly has. What I wasn’t expecting though, was the profound change it would have in my thinking.

An interesting thing happened at about the one year mark, a time when, in theory, this experiment could be over. Instead of diving into a juicy burger, I also stopped eating chicken and other winged creatures. It just didn’t feel right so I followed my gut. (pun intended)

Here is what I have come away with in the year but first I want to point out that I ate meat for over 50 years so this is a reflection of my journey and not a condemnation of anyone else’s choices.

Eating organic and as close to the earth is the way to go – better nutrition, better for the environment, less chemicals.
Forget the food chain. Our practices towards animals don’t make any sense. We pamper our pet animals and we are outraged when people abuse their pet cat or leave their dog in a hot car but we turn a blind eye to our domestic animals like cows, pigs, sheep and chickens (to name only a few) the vast majority of which, live horrific lives in cruel and inhumane conditions, ending in brutal slaughter, or even worse, being skinned or boiled alive, all in the name of profit. I have learned that cows have best friends. Pigs are social animals and have the intelligence of a 3 year old while the average dog is as smart as a 2 year old (and I love my dog). Like I said, it makes no sense.
Remember when we were all up in arms and boycotting the veal industry because of the cruelty of the living conditions and small cages? Well, unfortunately all factory farmed animals (which are the great majority) are raised like that now, spending their entire lives in extremely confined spaces, barely able to turn around or in some cases, barely able to move at all. There is a reason this is all done behind closed doors.
Labels like ‘Cage Free’, ‘Free Range’ and ‘Natural’ are almost meaningless and intentionally misleading. The industry knows that people are compassionate and want to buy the kinder, more healthy option. Unfortunately, it’s mostly marketing. ‘Pasture Raised’ animals are the only ones that really have any access to green pastures so the picture of the ‘cage free’ chicken pecking away in the garden – may not be what you think.
I realize that not everyone is ready to give up meat and I would not be as averse to eating meat if the animals were allowed to live a more natural life and they were treated humanely, even in death, as much as that is possible. Animals deserve better. Luckily, we get to decide. We vote with our pocketbooks every day in the market. Buy ‘pasture raised’ and avoid the CAFO (Concentrated Animal Feeding Operation or factory farmed meat). It’s better for us and the environment but mostly it’s the more compassionate choice for the animals.
Meatless Monday is a great start. It’s a small step with a great impact.
Even though I don’t buy meat, I do buy animal products like eggs, milk and cheese from pasture raised hens and cows. I am a big proponent of supporting local small farmers who are making the effort to raise animals the ‘right’ way. If it is profitable for them, maybe more will follow and prices will go down as a result.
I actually like eating mostly vegetarian food. It’s more interesting and certainly more colorful. (My skin loves it too.) I didn’t go meatless for any health reasons, although extensive studies show a meat free diet to be healthier. I also like feeling good about my choices.

People often ask me if I will ever eat meat again. I honestly don’t know. The reality is that once your eyes are opened they can’t be unopened. They can be closed but that is really just a choice to not see. The book, “The Fault in Our Stars” is filled with wonderful thought provoking quotes but the one that really stuck with me was Hazel Grace’s explanation for why she is vegetarian. “I want to minimize the number of deaths I am responsible for.”

Climbing down off my soapbox now. Thanks for a great year! More delicious recipes to come…

-J

Sources:

http://www.farmsanctuary.org/learn/factory-farming/ (Factory Farming)

http://thenontoxiclife.wordpress.com/2014/07/21/factory-farming-or-everything-is-now-a-veal/ (Factory Farming)

http://www.wisegeek.com/has-it-been-proven-that-a-vegetarian-diet-is-really-healthier.htm#didyouknowout (Vegetarianism)

http://abcnews.go.com/WNT/Science/story?id=771414&page=1 (Is Your Meat Smarter Than Your Pet?)

http://www.meatlessmonday.com/about-us/why-meatless/ (Meatless Monday)

Great Exuma, The Bahamas

by joycevandenbergporterNovember 22, 2014

Exuma! If you like long walks on soft, white sandy beaches and swimming in pristine water that reflects every shade of green and blue like an artist’s palatte, then this is for you. The air is warm and silky smooth on your skin, and the water so crystal clear, you can see straight to the bottom. The Exumas is part of the chain of cays and islands that form the Bahamas beginning 35 miles southeast of Nassau. Great Exuma, the largest of the Exuma islands is home to Georgetown, a charming laidback city encircling Lake Victoria with only 1000 permanent residents and variety of restaurants and small shops.

Or maybe you just need to get away. Beaches in Exuma are nearly deserted. I’m sure more people show up on the weekends and during high season, however we are only one week away from the beginning of the busy season and we only saw three or four other people on the beach at Tar Bay. Everything is casual and low key. This is not a super touristy destination. There are no high rise buildings, shopping centers, mega developments or vendors hawking their wares on the beach, or anywhere else for that matter. The people are really friendly and I have completely fallen in love with the Bahamian accent, English but with a melodic and singsong twist.

Great Exuma offers many different kinds of accommodations. There are two large resorts, Sandals Emerald Bay, an all inclusive resort for couples and Grand Isle Resort and Spa, which offers a true luxury experience and the smaller family resort, Palm Bay Beach Club. There are also quite a few HOTELS or restaurants that also offer lodging. We opted to stay at a private residence right on the beach in Tar Bay, a cove several miles outside George Town. One of the charming quirks of Exuma is that there are no street numbers. Houses are known instead by their names and everyone knows them. We stayed at “Yellow Bird House”, a charming two bedroom house, owned by our friend, Sean, who has been coming to Exuma for years. Yellow Bird House is available for rental (as are other homes) through Bahama Villa Rental. Just click HERE for photos and information.

The beach waits just outside the back door.

We only had three full days at Great Exuma so we wanted to make the most of them. Sean had arranged for us to spend our first day with Sugar Adventure’s, a Father and Son operation that was truly authentic, not like many ‘adventure travel’ excursions we have taken on past vacations that lead tourists around en masse to tourist attractions. Sugar and his son, Montelle, took just the four of us out exploring some of the many cays that make up the Exumas launching from Barreterre at the top of the island.

Our first stop was at Major’s Spot Cay to swim with the pigs. The official explanation for why the pigs are on the island is unclear but Sugar told us a local restaurateur had moved them out there and feeds them restaurant scraps. It was fun to pull the boat up to their island and watch the pigs make their way down to the water to visit.

They are domesticated and swim out to greet boats as they come out looking for bread or other treats. The water is very shallow and offers a long sand bar which makes it easy for humans to interact with the pigs. If you look closely, on the island are several tiny piglets just waiting for mom to come back.

Our next stop was Leaf Cay, Nicholas Cage’s island which is completely uninhabited except for hundreds of iguanas, who also come out to visit when humans stop by. It feels a bit like Jurassic Park but actually they are very friendly, and if invited will climb up on you.

They have sharp talons and can inadvertently leave a scratch or two so make sure you have a towel handy for them to crawl up if you are so brave. They are also happy just sunning with you on the beach, unless, of course, you have food. Then they want you to share.

Then the action adventure portion of the day began. Sugar went spearfishing for our lunch. We stopped at several dive spots and he came up with two spiny lobsters, two conch and a trigger fish. He did it all holding his breath using only a rudimentary spear. Fishing with oxygen tanks and gear is illegal here. Then, feeling like cast members from Gilligan’s Island, we had lunch on a deserted beach on one of the many uninhabited cays.

Sugar and Montelle gathered brush and built a fire on the sand. Then they prepared a conch salad with the fresh conch, hot peppers, lime juice and tomatoes, a very traditional Exuma dish, which was really delicious and couldn’t have been any fresher.

Once the fire made enough coals, they placed individual covered aluminum containers with lobster, fish, plantain, sweet potato and onion on the coals to cook while we swam in the blue waters. I have already talked about the water but I really can’t say enough about it. When you are on a small island, water is in almost every view. Our driver told us that the locals say that their water comes in nine different colors from champagne, where it laps the shore, to shades of aqua and azure blue to a deep sapphire blue out in the deep water.

And, voila! Lunch…

Back in the boat to go exploring…

We spotted several starfish swimming by and jumped out of the boat to say hello. Starfish grow with 4, 5 or 6 legs. Our guides were very excited that we ‘discovered’ a 6 prong starfish, only the second one they had ever seen in their lives. We felt honored to be blessed with that experience. After our photo op they floated away.

The day wound down with a short stint at bonefishing, which is a sport for which The Exumas are famous. Bonefish are elusive, silvery fish that move like shadows beneath the surface. This is a catch and release sport as bonefish are not considered good for eating.

Then home to shower change for dinner at the Fish Fry. A Fish Fry is a conglomeration of small very casual restaurants. There can be as many as 10 restaurants open during high season. This week only Shirley’s and Charlie’s were open. We ate at Shirley’s, which did not disappoint. Shirley is as much a character as her restaurant – and she is a good cook.

We ordered grilled lobster and crack conch, along with all the Bahamian favorites like peas and rice, plantains and mac and cheese, but my favorite, hands down was the coconut crusted grouper. Yum! See below for a list of Exuma restaurants and reviews.

Day Two began with long walks on Tar Bay beach and goodbye to our friends, then we drove into George Town to take a water Taxi to Stocking Island to hang out at the Chat N Chill. The water taxi is $12 round trip which is a bargain. Here we had explicit instructions from Sean on how to experience the island. We figured he should know, so why deviate?

“Once at the Chat N Chill make sure you: 1) eat a conch burger 2) drink multiple Gumbay Smashes 3) with full drink in tow, walk around the small inlet behind the bar (east), wade across the water crossing, pick up the small trail that takes you up and over the small hill to the east side of Stocking Island. This only takes about 10 minutes total. The other side is beautiful, deep water, waves, huge beach to walk. Sea shells. Looks different on that side than anywhere on island. Must do this.”

The conch burger, a local favorite, was delicious, as were the Gumbay (or Goombay) Smashes, a ubiquitous drink in Exuma made with two kinds of rum, coconut liquor and orange juice. We attempted to wade across the water to see the beautiful view but it was high tide and the water was up to our shoulders so we sent one plucky adventurer to report back. No photos as we weren’t willing to sacrifice our cameras and phones.

The Chat N Chill is a great place to spend an afternoon (or day). You can swim, have lunch or play beach volleyball.

Stingrays like to hang out along the shore and don’t seem to mind human interaction. While we were there, 5 or 6 stingrays swam close to us, brushing our legs. They are really beautiful, gentle creatures who seem to enjoy being touched or petted, especially above the eyes. Sometimes dolphins like to show off just off-shore too, but we weren’t lucky enough to see them today.

I spotted a large pile of conch shells on the beach and was told they tie them together and drop them out in the water where they are building an artificial reef for crabs, squid and other little fish and shellfish to make homes.

Dinner on Day Two was at Catch A Fire, a good seafood restaurant with a wonderful ambience and a great place to see the sunset. A live music band and colorful local character, Bahama Obama (ironically, the locals call him Bush), who can show up anywhere and does his best to make people feel welcome, added a festive note to the evening. We enjoyed the tasty Curry Lobster with Potatoes.

Day 3 was a lazy beach, book, long walk day. We went into George Town for supplies and checked out some of the shops. The most famous shop is Straw Market which offers Bahamian souvenirs and t-shirts.

It was ‘Rake and Scrape Thursday” night at the Peace and Plenty Restaurant in downtown George Town where they offer live music and a dinner buffet with quite a good assortment of Bahamian fare. I believe that other nights they serve food from the menu. Of course, we saw our old friend, Bahama Obama.

Breakfast on our patio in the morning and one last walk on the beach. Good bye Yellow Bird House! We’ll be back..

TIPS: Bring insect repellant as well as a soothing anti itch cream since Exuma is fairly insect free except for the sand flies (or No See Ems) which come out at dusk or on calm, windless days. They can leave you with itchy bumps so be prepared. When planning dinner venues, check around to see where live music is being played as the band travels among several restaurants throughout the week. Lastly, taxi drivers are very willing to be ‘on call’ for you during your stay. Just arrange it with them when you leave the airport. Or you may be able to pre-arrange with your hotel.

Great Exuma Restaurant Reviews via Travel Advisor:

PHOTO CREDITS:

Silouette Photo: Cecilia Singh

Bonefishing, Starfish and Swimming with Pigs Photos: Jason Windfield

Map of Exuma: Exuma Visitors Guide

George Town Photo: Hideaways Palm Bay

10 Vegetarian Soups for Thanksgiving

by joycevandenbergporterNovember 20, 2014

SOUP GLORIOUS SOUP! Perfect for cold, rainy (or snowy depending on where you are) days. I am on vacation and not cooking this week. As promised, here is a collection of ten of my favorite soups. Mmm, so good! All soups are vegetarian or vegan and gluten and wheat free. Maybe one of them is perfect for your Thanksgiving table. Each link will send you to the recipe and original blog post. Love my readers! Sharing is caring. -J

Creamy Cauliflower Leek Soup

Spicy Black Bean Soup

Butternut Squash Soup with Polenta Towers

Carrot Coconut Soup with Marinated Tofu Triangles

Carrot, Sweet Potato Soup with Turmeric

Dhal Lentil Soup with Quinoa Cauliflower Cakes

Mushroom and Barley Soup with Cannelini Beans

Butternut Squash and Potato Soup with Crispy Fried Sage

White Bean and Swiss Chard Soup

Black and White Chili with Garlic Toast

12 Thanksgiving Sides or Vegetarian Mains

by joycevandenbergporterNovember 18, 2014

I am on vacation and very far from my kitchen. Picture my toes with their freshly painted nails digging into the sand, a good book in my hands and warm waves lapping the shore. Yes, I am at the beach and before packing for my trip, I had to do the dreaded errand most females I know over the age of 13 put off as long as possible – bathing suit shopping. Oh the horrors! Bottoms that fit – tops that don’t. Everything all tucked in? Front okay – back, hmmm… I may be a bit curvier than in my youth and just possibly, a bit more ~~self conscious~~ modest. too. Luckily, they also sell cute cover ups and big floppy hats…and after a margarita or two, who cares, right? But, I digress…

Since my kitchen is taking a short break, in lieu of new recipes this week, I have collected a dozen of my favorite vegetarian and vegan dishes which would be perfect for Meatless Monday or as sides for your Thanksgiving dinner or vegetarian (and vegan) main courses. Luckily, most of these recipes are healthy and naturally low fat so won’t add to the ‘winter layer’ we seem to start putting on this time of year. Clicking on any link will take you to the recipe and original blog post. On Wednesday I will post 10 of My Favorite Soups so check back or Follow so you don’t miss it. Lots of sharing buttons below too… Share with your friends! xoxo J

Roasted Acorn Squash with Wild Rice Stuffing

Black Bean Quinoa Salad

Vegetable Tart

Acorn Squash Rings with Cornbread Stuffing

Butternut Squash Leek and Apple Gratin

Quinoa Stuffed Peppers

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Root Vegetable Tian with Goat Cheese and Crispy Shallots

Roasted Maple Glazed Acorn Squash with Apples and Pecans over Rainbow Quinoa

Tabouleh (grain free)

Portobello Mushroom Stuffed with Eggplant and Gorgonzola

Black and Wild Rice with Roasted Squash and Pomegranate

Weekend in the Virginia Countryside and Old Family Recipe

by joycevandenbergporterNovember 16, 2014

It’s 35 degrees Fahrenheit and we are in a convertible with the top down taking a drive in rural Virginia. Crazy? Maybe, it was cold but beautiful! My husband and I are here visiting his cousin Mitch and his wife, Barbara. Mitch isn’t really his cousin. Their relationship is something like his mother’s sister’s husband’s sister’s son and his wife.

Regardless, they grew up as cousins and we are on a short but sweet visit to their lovely country home nestled in Madison County right next to the Shenendoah National Park at the base of the Blue Ridged Mountains. The area is mostly agricultural and farmland, home to many beautiful horses and cows who, I think are quite lucky to live in such a gorgeous place.

Shenendoah National Park is best known for Skyline Drive, a 105 mile (169 km) road that runs the entire length of the park along the ridge of the mountains. The drive is particularly popular in the fall when the leaves are changing colors (which we just missed). 101 miles (162 km) of the famous Appalachian Trail are also in the park.

We left California early in the morning while it was still dark and landed in Washington DC in the evening, in the dark. While we were driving here, we couldn’t see anything except the road in front of us. It was the kind of dark you can only get in the countryside where there is no illumination from ‘citylife’, so it was nice to get up on a cold but sunny morning and see green fields, rolling hills and majestic mountains. We missed the glory of the changing of the leaves but still found some spots of color here and there.

On our drive we ran across a tiny Old Post Office which was in operation until only a couple of years ago,

…and the historic and picturesque Episcopalian Church

However, I am not forgetting that this is a food blog. I also woke up in the morning to these beautiful popovers, which Barbara had just taken out of the oven. They were delicious! I had mine with cold butter and orange marmalade along with my hot coffee. Heavenly! What a wonderful start to the day.

Barbara shared her recipe with me and I am sharing it with you. It is her grandmother’s grandmother’s recipe.

Old Fashioned Popovers

Servings: 8
Time: 60 minutes
Difficulty: easy
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TIPS: For best results, Barbara says all ingredients must be at room temperature and oven and pan should be preheated before filling.

‘Cousins” Mitch and Barbara in their front yard.

We left Grave’s Mill and travelled on to Charlottesville to visit our friends, Kerri and Rick. Charlottesville is a beautiful city with big sprawling lawns and Jeffersonian Architecture, primarily an abundance of stately red brick buildings with white pillars and portico entries. It is the home of the University of Virginia and two former presidents, Thomas Jefferson and James Monroe. Monticello, the historic plantation manor of Jefferson, maybe better known as the building on the back of the nickel, is available for tours as is Monroe’s Ash Lawn-Highland .

Monticello

We only had a few hours to explore so we headed to historic downtown Charlottesville. We strolled through City Market, a large open air Farmer’s Market, which is open only on Saturdays from 7am to noon from April through December where you can buy a wide variety of fresh, local produce, baked goods and crafts.

Then we windowshopped our way through the Downtown Mall which is a pedestrian walkway filled with shops and restaurants.

We had lunch at Citizen Burger Bar where I enjoyed a house made quinoa, millet and beet burger

and crispy fried pickles with Sriracha mayo. I love fried pickles, which is a treat I only see on the East Coast.

We stayed at the Boar’s Head Inn Head Inn, a lovely 4 Star resort located on a 473 acre country estate in the Ivy district several minutes from downtown. The hotel boasts a spa, golf and tennis, a sports club and several restaurants.

While dining at Bistro 1834 in the hotel I tried one of their Southern specialties, Peanut Soup, definitely a first for me.

The slogan is ‘Virginia is for Lovers’. Well I love Virginia and will be back. Tomorrow we leave for warmer climates. More soon! – J

Boar’s Head Inn Photo Credit: Boar’s Head Inn. Charlottesville Architects Johnson, Craven & GIbson

Wheatless Wednesday – Roasted Halibut with Lemon, Tomatoes and Capers

by joycevandenbergporterNovember 12, 2014

How about a delicious, gourmet dinner in less than half an hour? My husband came home from the farmer’s market the other day with a beautiful piece of halibut. I didn’t realize until just before dinner, when all eyes turned to me, that I was supposed to come up with an interesting preparation for it. A quick look through my refrigerator and pantry yielded a can of diced tomatoes, fresh herbs, capers, white wine and a lemon from my tree. I combined all those ingredients into a chunky sauce which I poured over the fish and roasted it in a hot oven for about 10 minutes. It couldn’t have been easier or faster – almost instant gratification! The fish was flakey and tasty. It would be great served on a bed of spaghetti to soak up the flavorful sauce. Yum!

We have all heard that fish is good for you. There are many reasons to eat halibut beside it’s mild and delicious flavor. It is a lean, meaty white fish that is low in sodium, fat and calories and rich in nutrients, including Omega 3 fatty acids, folic acid and B vitamins plus minerals like selenium, potassium, magnesium and niacin that are otherwise difficult to come by naturally. Halibut is also a good choice when considering the environment. ,According to Seafood Watch California halibut are either a “Best Choice” or “Good Alternative,” depending on the fishing method. Most Atlantic halibut is overfished, so it’s on the “Avoid” list. The exception is farmed Atlantic halibut. It’s a “Good Alternative” because it’s raised in closed tank systems that have little impact on local habitats. The Marine Stewardship Council certifies some of the Pacific halibut fisheries as sustainable.

ROASTED HALIBUT WITH LEMON, TOMATOES AND CAPERS

1 lb halibut steaks
1-2 Tbsn olive oil
1/2 cup white wine
1/4 cup lemon juice
2 teaspoons capers
2-3 cloves garlic, minced
2 tablespoons mixed fresh herbs (flat-leaf parsley, oregano, marjoram or basil) chopped or 1 tsp dried Italian Seasoning
1 can diced tomatoes

Pre-heat oven to 450 degrees. Drizzle olive oil in the bottom of a baking dish. Rinse and pat dry fish and place it in the baking dish. You can leave the fish in one large piece or cut it into individual serving sized pieces. Brush fish with olive oil and season with salt and pepper.

Combine all other ingredients in a small bowl and pour over the top of the fish.

Roast in hot oven until just opaque, about 10 – 12 minutes depending on the thickness of the fish. Fish should flake easily with a fork. Serve with juices and more fresh herbs, if desired.

Roasted Halibut with Lemon, Tomatoes and Capers

Servings: 4
Time: 20 minutes
Difficulty: easy
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1 lb halibut steaks
1-2 Tbsn olive oil
1/2 cup white wine
1/4 cup lemon juice
2 teaspoons capers
2-3 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, chopped
1 can diced tomatoes

Pre -heat oven to 450 degrees. Drizzle olive oil in the bottom of a baking dish. Rinse and dry fish and place it in the baking dish. You can leave the fish in one large piece or cut it into individual serving sized pieces.
Brush fish with olive oil and season with salt and pepper.
Combine all other ingredients in a small bowl and pour over the top of the fish.
Roast in hot oven until just opaque, about 10-12 minutes depending on the thickness of the fish. Fish should flake easily with a fork. Serve with juices and garnish with more fresh herbs, if desired.