Meatless Monday – Acorn Squash Rings with Cornbread Stuffing

by joycevandenbergporterNovember 10, 2014

Thanksgiving is right around the corner and I’ve already started planning our feast. This will be my first Thanksgiving not roasting a turkey so it will take some extra inspiration on my part. My favorite part of the meal has always been the side dishes anyway, so I’m sure I won’t even miss the turkey – and I’ll save myself from the dreaded post dinner Turkey Coma. I guess I’ll have to come up with another ~~excuse~~ reason to take an afternoon nap. So the big question now is, ‘Where do I put my stuffing’? It seems anticlimactic to just bake it in a covered dish. I mean it’s not really stuffing if you haven’t stuffed anything! So I decided acorn squash would make a worthy vessel for this once a year treat. I was going to stuff acorn squash halves but decided to cut the squash into rings first and make individual servings. A half squash can be an awfully large portion for one person, although halves certainly work well as a main course. The rings also make a very attractive, almost floral, presentation with their fluted edges and golden yellow color.

Acorn Squash is a good food choice, especially this time of year when it is at the peak of the season and the most flavorful. It turns out that, once again, nature is providing us what we need just as cold season begins. Winter Squash is one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for a strong immune system to help protect against colds and flu. Considered one of the world’s healthiest foods, acorn squash is nutrient dense, rich in vitamins, including A, C and B6, and harder to find potassium and iron. It is also a good source of fiber and has zero fat and cholesterol. The seeds can be rinsed and roasted on a cookie sheet in a single layer at 160-170°F (about 75°C) in the oven for 15-20 minutes. By roasting them at a low temperature you minimize damage to their healthy oils which contain Linoleic acid (the polyunsaturated omega-6 fatty acid) and oleic acid (the same monounsaturated fatty acid that is plentiful in olive oil).

I chose to make a traditional savory, sweet stuffing that combines savories like onions, celery, fresh sage and thyme with sweet apples, dates, pecans and cranberries. I brushed the squash with a maple butter glaze before cooking to enhance it’s natural sweetness. Then I piled each slice high with a mound of yummy buttery stuffing and baked until the squash was soft and the stuffing golden brown. If you like very moist stuffing, you can cover with aluminum foil for the first 20 minutes and remove foil for the last 10 or 15 minutes to brown the top.

TIP: This recipe can easily be halved using one acorn squash. Just divide the ingredients accordingly. I think it’s plenty sweet with the dates, cranberries and maple but for additional sweetness substitute half or more of the broth with apple juice.

ACORN SQUASH RINGS WITH CORNBREAD STUFFING

1 cup plus 2 Tbsn butter (divided)
1 onion, chopped
2 stalks celery, chopped
1 apple, chopped
2 whole acorn squash
2 Tbsn maple syrup
4 c dried cornbread (or stuffing mix)
1/2 c pecans or walnut, chopped
1/2 c dates, chopped
1/2 c dried cranberries, currants or yellow raisins
1 Tbsn fresh sage, minced or 1 tsp dried
1 Tbsn fresh thyme, or 1 tsp dried
4 c vegetable broth (or half broth half apple juice)
2 eggs, lightly beaten

Saute onion and celery in 1 cup butter for 5 to 10 minutes, or until onion is translucent. Add apple and cook another 5 minutes. Set aside..

Slice acorn squash into 1/2 inch rings and remove seeds and stringy bits.

Place squash rings on lightly oiled baking sheets. (Each squash will probably fill a pan.) In a small bowl combine 2 Tablespoons melted butter and maple syrup and brush tops and insides of rings with mixture. Sprinkle with salt and pepper.

In a large bowl, combine cornbread, onion mixture, dates, cranberries pecans, sage and broth. Taste and add salt and pepper or more herbs if necessary before mixing in raw egg.

Fill each squash ring with a heaping spoonful of cornbread mixture. Mixture should be damp but not wet. You should be able to form it into balls with your hands and place each ball inside the squash and press into shape.

Bake 30-40 minutes at 375 degrees, or until tops are golden brown and squash is tender. For a softer stuffing, cover with aluminum foil for the first 20 minutes or so.

Acorn Squash Rings with Cornbread Stuffing

Servings: 8-10
Time: 60 minutes
Difficulty: easy
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1 cup plus 2 Tbsn butter (divided)
1 onion, chopped
2 stalks celery, chopped
1 apple, chopped
2 whole acorn squash
2 Tbsn maple syrup
4 c dried crumbled cornbread (or stuffing mix)
1/2 c pecans or walnut, chopped
1/2 c dates, chopped
1/2 c dried cranberries, currants or yellow raisins
1 Tbsn fresh sage, minced or 1 tsp dried
1 Tbsn fresh thyme, or 1 tsp dried
4 c vegetable broth (or half broth half apple juice)
2 eggs, lightly beaten

Saute onion and celery in 1 cup butter for 5 to 10 minutes, or until onion is translucent. Add apple and cook another 5 minutes. Set aside..
Slice acorn squash into 1/2 inch rings and remove seeds and stringy bits.
Place squash rings on lightly oiled baking sheets. In a small bowl combine 2 Tablespoon melted butter and maple syrup and brush tops and insides of rings with mixture. Sprinkle with salt and pepper.
In a large bowl, combine cornbread, onion mixture, dates, cranberries pecans, sage and broth. Taste and add salt and pepper or more herbs if necessary before mixing in raw egg.
Fill each squash ring with a heaping spoonful of cornbread mixture. Mixture should be damp but not wet. You should be able to form it into balls with your hands and place each ball inside the squash and press into shape.
Bake 30-40 minutes at 375 degrees, or until tops are golden brown and squash is tender. For a softer stuffing, cover with aluminum foil for the first 20 minutes or so.

Wheatless Wednesday – Butternut Squash and Potato Soup with Crispy Fried Sage

by joycevandenbergporterNovember 5, 2014

The restorative powers of soup are legendary. Curing a cold with chicken soup is one of the original ‘old wives tales’. Regardless of the lack of science behind the power of soup to make us feel better, I am a big believer. Soup is also a great way to use up random vegetables that have seen better days but are still lurking in your refrigerator bin. Just dice them up and cook them in a pot of broth with a few herbs and spices and (unless you’re making the broth from scratch) in a surprisingly short time you are rewarded with a steaming pot of rich and flavorful soup. I had some leftover butternut squash, which I simmered with onion, garlic, potato and garbanzo beans until soft. Then I stirred in a couple of handfuls of power greens. Yum! Soup is great on it’s own but I love specialty toppings. This time I made crispy fried sage leaves which add an earthy, crispy and salty garnish that offsets the mildness of the soup.. It’s very easy. Just fry fresh sage leaves in olive oil for a few seconds, lay them on paper towels to drain and sprinkle them with coarse salt.

I have already waxed poetic about the goodness of butternut squash in my last blog post, Butternut Squash, Leek and Apple Gratin so check it out if you want to hear all the glories of this popular veggie. Today I’m going to talk about potatoes. My husband has an irrational fear of potatoes. He eats around them like a little kid avoiding peas, but I can tell he secretly wants to run screaming from the room when I serve them. Potatoes get a bum rap. There is no reason to be afraid of them. Yes, they are carbs but healthy carbs not empty ones. Potatoes are good for you and loaded with nutrition. The potatoes we have to worry about are the ones loaded with butter, sour cream and bacon! Potatoes are fat, sodium and cholesterol free, good sources of vitamin B6 and iron. One medium potato has more vitamin C than one medium tomato and more potassium than a banana. If that doesn’t convince you that potatoes ~~won’t make you fat~~ are good for you, then substitute another root vegetable like turnip, rutabaga or parsnip. Or you go even heartier by substituting a quarter to a third of a cup of wild rice to cook along with the squash.

BUTTERNUT SQUASH AND POTATO SOUP WITH FRIED SAGE

1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
salt and black pepper, to taste
pinch of turmeric (optional)
pinch of allspice (optional)
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent. Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender.

Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional). Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.

Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.

Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Butternut Squash and Potato Soup with Crispy Fried Sage

Servings: 4-6
Time: 30-45 minutes
Difficulty: easy
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1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
pinch of turmeric (optional)
pinch of allspice (optional)
salt and black pepper, to taste
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent.
Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender. Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional).
Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.
Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.
Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Meatless Monday – Butternut Squash, Leek & Apple Gratin

by joycevandenbergporterNovember 3, 2014

Butternut squash, leeks and apples baked under a savory crust of sharp cheddar, parmesan and buttery breadcrumbs. Need I say more? This is a lovely dish which fills your home with a wonderful, homey, spent all day (not) in the kitchen smell. There is a reason butternut squash is the most popular hard winter squash. It has a sweet, buttery flavor (hence the name) that enhances soups and casseroles or can be a showstopper all on it’s own. It’s skin is fairly thin but hard which helps preserve the interior of the squash and prolong it’s shelf life. The squash’s seed cavity is relatively small so the yield of the edible portion is pretty high. It’s gorgeous brilliant orange color is from Beta carotene which gets converted to vitamin A by our bodies. Butternut Squash provides many other nutrients including vitamin C, potassium, calcium and fiber.

I love a meal that requires little clean up, in other words, doesn’t use every pot and pan you have in the kitchen. This gratin can be made as a one pot meal if you have a large cast iron pan that can go from stovetop to oven. Just keep adding each step to the same pan. Otherwise, saute the leeks first and deglaze the pan with wine and vegetable broth, then combine with apples and squash in baking dish. Either way it’s a pretty easy dish to make. This could be just what your Thanksgiving table needs!

TIPS: If you have any leftover, dried bread, it’s easy to make your own bread crumbs. The better the bread, the more delicious the dish. I used two day old ciabatta that was stored in a paper bag.

If the bread is completely dry, slice into small pieces and whirl in your food processor or finely chop with a heavy knife.

If the bread is still slightly soft, slice and toast in the oven to dry it out, then chop or grind into coarse bread crumbs.

BUTTERNUT SQUASH, LEEK AND APPLE GRATIN

Topping:
2 Tbsn butter, melted
1 cup coarse dry breadcrumbs
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded parmesan
1 tsp fresh thyme leaves, or 1/2 tsp dried
salt and pepper to taste

Filling:
1 tablespoon Olive Oil
2 Tbsn butter
4-5 cloves garlic, minced
2 leeks
1/3 cup white wine
2 tsp fresh thyme (or 1 tsp dried)
2 cups vegetable broth
2 Tbsn all purpose flour
1 apple
1 medium butternut squash (or 3-4 cups sliced or chopped)
1/2 shredded parmesan

To prepare topping, combine all ingredients in a small bowl and set aside. Add salt and pepper to taste. Set aside.

Cut ends off of leeks and slice lengthwise. Rinse under running water, fanning the layers like a deck of cards to remove any remaining grit, then coarsely chop.

Saute leeks in butter and olive oil over medium-low heat until soft, about 10 minutes.

Add garlic, thyme, wine and broth and reduce liquid by half.

Thinly slice apple.

Cut squash in half, remove seeds, peel and slice crosswise.

In the baking dish, fold in squash, apple, parmesan, flour and leek mixture. (For an even distribution you can sprinkle the squash with the flour before folding). Add salt and pepper if necessary. Veggies should not be dry. Add a bit more broth if necessary.

Spread the topping evenly to cover and bake for 45 minutes to an hour, or until the top is golden brown. If the top is browning too fast, cover with aluminum foil.

Remove from oven and let rest for 10 minutes before serving.

Butternut Squash, Leek and Apple Gratin

Servings: 4
Time: 90 minutes
Difficulty: easy
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Topping:
2 Tbsn butter, melted
1 cup coarse dry breadcrumb
1/2 cup shredded sharp Cheddar Cheese
1/2 cup Shredded parmesan
1 tsp fresh thyme leaves
salt and pepper to taste

Filling:
1 tablespoon Olive Oil
2 Tbsn butter
4-5 cloves garlic, minced
2 leeks
1/3 cup white wine
2 tsp fresh thype (or 1 tsp dried)
2 cups vegetable broth
2 Tbsn all purpose flour
1 apple
1 medium butternut squash (or 3-4 cups sliced or chopped)
1/2 shredded parmesan

To prepare topping, combine all ingredients in a small bowl and set aside. Add salt and pepper to taste. Set aside.
Cut ends off of leeks and slice lengthwise. Rinse under running water, fanning the layers like a deck of cards to remove any remaining grit, then coarsely chop. Saute leeks in butter and olive oil over medium-low heat until soft, about 10 minutes. Add garlic, thyme, wine and broth and reduce liquid by half.
Thinly slice apple.
Cut squash in half, remove seeds, peel and slice crosswise.
In the baking dish, combine squash, apple, parmesan, flour and leek mixture. (For an even distribution you can sprinkle the squash with the flour before folding). Add salt and pepper if necessary.
Spread the topping evenly to cover and bake for 45 minutes to an hour, or until the top is golden brown. If you find your topping is browning to fast, cover the dish with some aluminum foil.
Remove from oven and let rest for 10 minutes before serving.

Wheatless Wednesday – Spicy Black Bean Soup

by joycevandenbergporterOctober 29, 2014

Hippopotamus soup? If you lived around 6000 BC that is what you could be having for dinner. How about a nice hot bowl of Spicy Black Bean Soup instead? Do you love soup? You are not alone. Soup has a huge place in history that you are probably not aware . There is a reason why you feel better after having a hot bowl of soup. Soup has always been known as the curative for any ailment of the heart, mind, soul and body… and this old Yiddish saying says it best… “Troubles are easier to take with soup than without.”

Here are some known and little-known soup facts that I found kind of interesting (Compliments of Sara Gray)!

o Americans sip over 10 BILLION bowls of soup every single year! That’s a lot of soup!

o When was the earliest evidence of our ancestors eating soup? About 6000 BC! And guess what kind of soup it was? Hippopotamus!

o So, in the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

o Since we’re talking about the French here’s another interesting tidbit of soup lore that I had to include on this Soup Facts page. In the French Court of Louis XI, the ladies’ meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles! If this were true today, it would put plastic surgeons out of business!

oThis one cracked me up! And yet, it’s a fact that intertwines fashion, eating utensils and of course, soup! Here it is: Why did thin soups became all the rage in Europe during the 17th century? The spoon was invented. (How did they eat soup before the spoon???) Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. (I bet that’s how clowns got their ideas for their costumes!) The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on!

o Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. Another famous person who loved soup was Andy Warhol. He told someone that he painted those famous soup cans because its what he had for lunch – every day for 20 years!

Black beans are the main component of this soup and they are rock stars in their own right. Black beans have an amazing protein-plus-fiber content. From a single, one-cup serving of black beans you get nearly 15 grams of fiber (the amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein. Black beans are loaded with vitamins including molybdenum, folate, manganese, magnesium, vitamin B1 (thiamin), phosphorus and iron, all of which combine with their rich protein, fiber content to provide benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Throw in some hot peppers, which not only have their share of vitamins and health benefits but they also help to boost your metabolism which can help burn more fat. The best part of this yummy soup though, is that it is creamy without adding any dairy or thickeners. The trick is to puree one third to one half of the cooked soup to provide a rich creamy texture. This is a vegan soup but it is hearty and flavorful and it’s wheat and gluten free. It is also an easy, one pot meal. So grab a spoon and be glad we no longer drink from the bowl or wear clown inspiring collars!

SPICY BLACK BEAN SOUP

2 Tbsn olive oil
1/2 onion, finely chopped
1/2 jalapeno, seeded and diced
2 cloves garlic, minced
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne (or more to taste)
3 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable broth
Sliced green onions, chopped cilantro and sriracha, as toppings (optional)
Cumin Lime Yogurt/Sour Cream (Optional) Recipe Below

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.

Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.

Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.

Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.

Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Black Bean Soup

Servings: 4
Time: 30 minutes
Difficulty: easy
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Cumin Lime Yogurt/Sour Cream:
1/2 cup yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey
salt and pepper to taste

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.
Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.
Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.
Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.
Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Meatless Monday – Quinoa Stuffed Peppers

by joycevandenbergporterOctober 27, 2014

What is the Vegetarian Times most popular recipe of all time? Drumroll please… Quinoa Stuffed Peppers! Who knew the humble stuffed pepper would get such high honors? I decided to give the recipe a whirl in honor of VT’s 40th anniversary this month. With those bragging rights, how could I go wrong?

My Mom used to make stuffed green peppers with a tasty mixture of ground beef, onions and rice. Of course as a kid, I used to eat around the green pepper like it was a bowl. Now, of course, the pepper is my favorite part. I have also stuffed bell peppers with spicy sausage and other savory goodies but this is my first attempt at a vegetarian stuffed pepper. I would probably not thought to have put these specific ingredients together but they really do work well together and they combine to pack a huge nutritional punch at a low calorie and low fat cost. If you haven’t tried cooking with quinoa yet, don’t be shy. There is a reason it’s ~~everywhere~~ so popular. Quinoa is very easy to prepare and it’s nutrient rich, one of the only grains considered a complete protein source. In this recipe, the quinoa and black beans provide a large amount of protein and nutrients and the multiple veggies, spinach, celery, tomatoes, carrots and peppers, add even more vitamins, minerals and fiber. The cumin, garlic and pepper jack cheese infuse the quinoa mixture with a flavorful, slightly spicy deliciousness. Yum! I can see why this is a fan favorite! Congratulations Vegetarian Times on 40 years of promoting a health-conscious, eco-friendly and delicious lifestyle!

TIPS: Don’t forget to rinse the quinoa before cooking to remove the naturally occurring bitter saponins sometimes still remaining. This recipe provides fairly healthy proportions. (I had some quinoa mixture left over even after stuffing 8 bell pepper halves) Leftovers freeze well and, if you package the peppers separately, make wonderful and convenient individual servings right from your freezer. Or you could easily halve the recipe to serve four (2 bell peppers) or possibly a couple more if there is extra stuffing. I doubled up the cumin and the garlic for extra flavor and because I’m a cumin freak. Otherwise I followed the recipe with great results.

QUINOA STUFFED PEPPERS

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin (or more to taste)
2 cloves garlic, minced (2 tsp. or more to taste)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa, rinsed and drained
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute.

Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.

Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes (or a splash of olive oil and 1/4 cup water) in bottom of baking dish. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish.

Cover with foil, and bake 1 hour.

Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese.

Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving

Quinoa Stuffed Peppers

Servings: 8
Time: 90 minutes
Difficulty: easy
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1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin (or more to taste)
2 cloves garlic, minced (2 tsp. or more to taste)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes (or a splash of olive oil and 1/4 cup water) in bottom of baking dish.
Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving

Wheatless Wednesday – Carrot, Sweet Potato Soup with Turmeric

by joycevandenbergporterOctober 22, 2014

Waiter, there’s turmeric in my soup! I love soup! It’s a meal in a bowl – easy preparation, easy clean up. One or two days with a tiny drizzle is enough incentive for me to drag out my big soup pot. There is nothing quite like a big pot of soup bubbling away to make your kitchen feel cozy and smell heavenly. I have made carrot soup before, Carrot Coconut Soup, which I loved but I ran across a recipe for Roasted Carrot Turmeric Soup from Love and Lemons and was intrigued by the use of turmeric, that wildly popular spice touted to be the cure for whatever ails you. I mean it’s even in my daily vitamin! So what’s the real skinny on Turmeric?

Turmeric is in the ginger family and comes from the root of the Curcuma longa plant. It’s spicy ginger-like flavor is the main ingredient in curry powder and is common in South Asian foods. Turmeric has been used for a very long time in Asia (primarily in China and India), not only for its distinctive flavor but also for it’s powerful healing properties. We may be slow to the party but the Western World has recently ‘discovered’ the many benefits of turmeric. Why is turmeric considered so great? Can it really prevent Alzheimers, cancer and depression (among other claims) or is it all a bunch of hype? Well, turmeric might just be all that. According to the Journal of the American Chemical Society, Turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. These properties are believed to help treat a variety of conditions. Here are 10 Health Benefits of Turmeric including prevention of cancer, liver disease and Alzheimers, controlling diabetes and relieving arthritis and more… The list is quite impressive.

Did you know a sweet potato is not really a potato? Shocking, I know. It’s actually the elongated root of a vine in the morning glory family. Who knew? Turmeric is not the only goodie in this soup. Carrots and sweet potatoes (and other foods in the orange/yellow food group) are loaded with vitamins, antioxidants and phytonutrients. I think I’ll have another bowl of soup!

TIPS: Try to resist the urge to peel the carrots if at all possible, since most of the nutrients are right under the skin and are lost in the peeling process. Use a scrub brush or sponge instead and dry with a paper towel. All veggies can be cut roughly since they will be pureed with a food processor or blender once they are soft so size doesn’t matter. Turmeric has a beautiful bright yellow/orange color which is used in dying textiles, however, it will also dye your cutting board or food processor (or anything porous it touches), so add the turmeric and curry powder after the vegetables have been pureed. I would recommend adding 1 teaspoon of each, taste for spiciness and then add more to taste. This original recipe called for all vegetables to be chopped, drizzled with olive oil and roasted in the oven at 400 degrees for 25 minutes or so before pureeing which may give the soup a richer flavor, so try that if you have the time and inclination. I was a bit short on time so opted to make this a one pot meal, easy preparation and easy cleanup, plus great results!

CARROT SWEET POTATO SOUP WITH TURMERIC

6-8 large carrots
1 large sweet potato, or 2 small
2 large cloves garlic, minced
1 medium onion
1-2 tablespoons olive oil
1-2 teaspoons turmeric, ground
1-2 teaspoons madras curry powder
2 teaspoons fresh minced ginger (or ginger paste)
4 cups vegetable stock
a pinch of cayenne pepper
1-2 tablespoons apple cider vinegar

Scrub carrots instead of peeling. Roughly chop carrots and onion.

Saute the onions, carrots, garlic and ginger in olive oil until the onions are translucent

Peel and coarsely chop the sweet potato. Add to the onions and carrots.

Add vegetable stock, reduce heat and simmer covered for about 20 minutes.

When the vegetables are fork tender, let cool slightly and process in a food processor or blender in batches until silky smooth.
Rinse out soup pot and return vegetable puree. Add one or two cusp of water if needed. Add 1 teaspoon each of turmeric and curry powder, pinch of cayenne and 1 Tablespoon of apple cider vinegar. Taste and add more if desired. Add salt and pepper to taste.

To serve top with plain or spiced yogurt or sour cream (recipe below)

SPICED YOGURT (optional)

1/2 cup plain yogurt or sour cream
a squeeze of lemon & a bit of zest
1/2 teaspoon ground cardamom or Chinese Five Spice
pinch of salt

Combine all ingredients in a small bowl and refrigerate until needed.

Spicy Carrot Sweet Potato Soup with Turmeric

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

Scrub carrots instead of peeling. Roughly chop carrots and onion.
Saute the onions, carrots, garlic and ginger in olive oil until the onions are translucent
Peel and coarsely chop the sweet potato. Add to the onions and carrots.
When the vegetables are fork tender, let cool slightly and process in a food processor or blender in batches until silky smooth.
Rinse out soup pot and return vegetable puree. Add one or two cups of water if needed. Add 1 teaspoon each of turmeric and curry powder, pinch of cayenne and 1 Tablespoon of apple cider vinegar. Taste and add more if desired. Add salt and pepper to taste.
To serve top with plain or spiced yogurt or sour cream (recipe below)

SPICED YOGURT (optional)

1/2 cup plain yogurt or sour cream
a squeeze of lemon & a bit of zest
1/2 teaspoon ground cardamom or Chinese Five Spice
pinch of salt

Combine all ingredients in a small bowl and refrigerate until needed.

Turmeric Photo Credit: http://www.sweetartichoke.com

Meatless Monday – Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

by joycevandenbergporterOctober 20, 2014

Bacon, need I say more? There is a reason people put bacon on everything because well, it’s bacon! What if you wanted to get the look and feel of bacon but not use actual bacon? I have stumbled upon a very worthy substitute and I couldn’t be more ~~obsessed~~ excited. My husband really loves Brussels sprouts and most recipes call for bacon whose salty, crispy, fattiness is a good companion for the firm somewhat sharp taste of the Brussels sprouts. Since I no longer cook with bacon I turned to my new love and obsession, crispy shallots. I can’t say enough about these wondrous delicious rings. Usually shallots are sautéed in butter or oil to a delicate translucence and added to dishes for a subtle but lovely flavor. Shallots are completely transformed from best supporting actor to leading lady, however, when they are caramelized or crisped; sautéed on low heat in butter and oil for a half hour or so, into a delicious, crispy, savory pile of yumminess. Like I said, I’m obsessed. In my last post, Root Vegetable Tian with Goat Cheese and Crispy Shallots, I combined the shallots with olive oil,garlic and herbs and allowed them to crisp on top of the tian which was successful because it had to roast in the oven for about 45 minutes giving the shallots time to crisp. This time, however, since I am adding the shallots to the Brussels sprouts as a topping, I decided to crisp them properly. Wow! I have a feeling I will be making big batches and putting them on everything. it’s hard to think of a savory dish that they wouldn’t complement.

TIP: If you don’t have the time, or don’t want to go to the trouble, to crisp the shallots or toast the pine nuts, just sauté them together with the Brussels sprouts. It will be delicious, just not the same wow factor – same ingredients but different presentation. If you do crisp the shallots, make extra because you will want to put them on everything. Don’t be tempted to speed up the process by turning the heat up. You will end up with blackened burned bits instead of lovely golden brown crispiness. Shallots can be made ahead and stored at room temperature for several days.

SHAVED BRUSSELS SPROUTS WITH CRISPY SHALLOTS AND TOASTED PINE NUTS

1.5-2 pounds brussels sprouts
6-8 shallots, peeled and thinly sliced (about 2 cups)
2 tablespoons butter
3 tablespoons olive oil
4-5 garlic cloves, thinly sliced
1/4 cup pine nuts
2 tablespoons fresh lemon juice (optional)

Prepare crispy shallots if using. If not sauté shallots several minutes until translucent before adding the garlic and Brussels sprouts.

Toast pine nuts in a dry pan for several minutes until golden and fragrant. Remove from heat and let cool.

Thinly slice (or shave) brussels sprouts using a processor fitted with thin slicing disk or a mandolin.

Melt butter with olive oil in large pan over medium heat. Add garlic and saute 1 minute. Add brussels sprouts and sauté until tender, 7 or 8 minutes. Squeeze a bit of lemon juice on top and season with salt and pepper to taste.

Top with crispy shallots and pine nuts. Serve warm or at room temperature.

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Servings: 4
Time: 45 minutes
Difficulty: easy
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Prepare crispy shallots (recipe below) if using. If not sauté shallots several minutes until translucent before adding the garlic and Brussels sprouts.
Toast pine nuts in a dry pan for several minutes until golden and fragrant. Remove from heat and let cool.
Thinly slice (or shave) brussels sprouts using a processor fitted with thin slicing disk or a mandolin.
Melt butter with olive oil in large pan over medium heat. Add garlic and saute 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, 7 or 8 minutes. Squeeze a bit of lemon juice on top and season with salt and pepper to taste.
Top with crispy shallots and pine nuts. Serve warm or at room temperature.

Crispy Shallots

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

6-8 shallots, peeled and thinly sliced (about 2 cups)
3 tablespoons unsalted butter
1/2 cup olive oil (or other good oil)

Heat the oil and butter in a saucepan over medium-low heat.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. Stir the shallots occasionally to make sure they brown evenly. Don’t be tempted to turn up the heat to speed the process. Add oil if necessary.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Crispy shallots can be stored at room temperature for several days.

Wheatless Wednesday – Root Vegetable Tian with Goat Cheese and Crispy Shallots

by joycevandenbergporterOctober 15, 2014

Root vegetables are like your underappreciated friend who is super smart and really fun but maybe a bit socially awkward and not classically attractive. Root vegetables grow in the ground, have tough skins, which are sometimes ‘hairy’ (egad!) and are often a bit misshapen. They have none of the allure of ‘popular’ vegetables like tomatoes, eggplant or the reigning queen of greens, kale. Yes, root vegetables are not very pretty on the outside with their dusky, tough skins, but cut them open to find a treasure trove of jewel tones and lovely, often intense flavors. Since they are grown underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron.. They are also filled with slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system. This factor, plus the high-octane nutrients and low calories, make roots excellent for people who are trying to lose weight, or simply stay healthy. Read more at Oh My Veggies.

This summer I made a beautiful Summer Vegetable Tart featuring summer produce like zucchini, yellow squash, eggplant and fresh tomatoes with rounds of fresh mozzarella arranged into a gorgeous flower pattern. It was definitely a family and a fan favorite so check it out if you still have tomatoes and zucchini left in your garden! With fall vegetables crowding the bins in markets right now, I wanted to rework the tart into one featuring fall veggies, root vegetables in particular. Whereas summer veggies have a lot of water in them, root vegetables are more dense, so I opted to make a tian which is a mixture of roasted vegetables cooked in a shallow dish, usually layered or arranged with cheese or au gratin but without a crust which seems unnecessary for these already hearty vegetables. A tian is actually the earthenware cooking pot used in Provence, France, although the name Tian now serves to include the food cooked inside. Most people, like me, don’t have a special tian dish but use any low glass, ceramic or earthenware dish available. I topped the vegetables with thinly sliced shallots, fresh herbs, garlic and a sprinkle of freshly grated parmesan cheese for a slightly crispy finish.

So what are common root vegetables? Potatoes are probably the most popular, followed by carrots, sweet potato and yam, turnips, parnsips, beets, rutabaga, celeriac and many that are unrecognizable without a chart. For more info, here is a List of Root Vegetables and their characteristics. Surprisingly, everything in the onion family, including garlic, is actually considered a bulb not a root vegetable. There are also tubers, rhizomes and corms, but don’t get me started. My lack of a botanical degree is showing…

TIPS: Utilize any combination of your favorite root vegetables or whatever is available, even carrots. Try to buy vegetables that are similar in diameter so they cook evenly and make the layering easier. Don’t worry to much about it though. If anything is significantly smaller, just double up the smaller rounds or tuck them in wherever. I used goat cheese because I thought it’s tangy flavor would combine best with the earthy veggies but non goat cheese lovers can omit or substitute any cheese. You have the option of tucking it in between layers like I did or crumbling it all over the top for a bubbling, crispy, cheesy crust. If you are pressed for time, you can skip the marinating of the shallots, they just might not get as crispy but they will be delicious. You can’t really go wrong.

ROOT VEGETABLE TIAN
1 large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried thyme Leaves (or other fresh herbs)
salt and pepper to taste
2 Tbsn olive oil
1/2 cup vegetable broth (optional)

Slice a shallot into thin rings and put in a small bowl. Add the minced garlic and 1 tsp fresh thyme (or other fresh savory herb like oregano, rosemary or marjoram. Drizzle with 1 Tablespoon olive oil and combine to coat. Set aside.

Peel the sweet potato, parsnips and other root vegetables (except the potato which can be peeled and placed in water but not sliced until the last minute because it browns so quickly) and slice into 1/4 inch thick rounds
Preheat the oven to 400 degrees and lightly grease a baking dish with olive oil. Peel the potato and slice into 1/4 inch thick rounds.

In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go. Tuck in a round or crumbles of goat cheese, if using, every 3 or 4 slices or you can sprinkle them overt the top or both. The shape of your dish will determine the pattern you use for your veggies. Think rows, circles or even pinwheels.

Sprinkle the garlic mixture evenly over the top. Drizzle the top with olive oil, and season with salt and pepper. if you like softer veggies you can pour a half cup of vegetable broth in the bottom of the pan (optional). For firmer veggies, omit the broth. Cover the dish tightly with aluminum foil.
Place the root vegetable tian in the preheated oven and bake for about 30 minutes, or until potatoes are starting to become fork tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-10 minutes. If you like the top really browned, broil for a minute or two but watch it closely as it can overbrown quickly.

Root Vegetable Tian

Servings: 4-6
Time: 60 minutes
Difficulty: easy
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1 large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried Thyme Leaves
salt and pepper to taste
2 Tbsn olive oil

Slice a shallot into thin rings and put in a small bowl. Add the minced garlic and 1 tsp fresh thyme (or other fresh savory herb like oregano, rosemary or marjoram. Drizzle with 1 Tablespoon olive oil and combine to coat. Set aside. Drizzle with 1 tsp olive oil and combine to coat
Peel the sweet potato, parsnips and other root vegetables (except the potato) and slice into 1/4 inch thick rounds
Preheat the oven to 400 degrees.
Lightly grease a 9″x11″ baking dish with butter
Peel the potato and slice into 1/4 inch thick rounds.
In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go. Tuck in a round or crumbles of goat cheese, if using, every 3 or 4 slices or you can sprinkle them overt the top or both. The shape of your dish will determine the pattern you use for your veggies. Think rows, circles or even pinwheels..
Sprinkle the garlic mixture evenly over the top. Drizzle the top with olive oil, and season with salt and pepper. if you like softer veggies you can pour a half cup of vegetable broth in the bottom of the pan (optional). For firmer veggies, omit the broth. Cover the dish tightly with aluminum foil.
Place the root vegetable tian in the preheated oven and bake for about 30 minutes, or until potatoes are starting to become fork tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-10 minutes. If you like the top really browned, broil for a minute or two but watch it closely as it can overbrown quickly.

Meatless Monday – Creamy Cauliflower Leek Soup

by joycevandenbergporterOctober 13, 2014

Craving a bowl of luscious, creamy rib sticking soup but don’t want the extra calories or carbs? Well this is it! This yummy creation tastes like a delicious, creamy potato soup but without potatoes or cream. Cauliflower has worked so well as a healthy stand in for so many carbs like rice, potatoes and other grains that I thought to give my Old Fashioned Potato Soup recipe a cauliflower update. Pureeing some or all of the cooked cauliflower and vegetable broth into a smooth and creamy consistency makes it easy to omit the cream. You will swear its loaded with cream but it is actually vegan (unless you top it with parmesan). I loved this soup topped with a drizzle of herb oil whose sharp tang melds nicely with the creaminess of the soup and dry roasted pepitos that add a satisfying crunch. Parmesan is another yummy option that adds a salty, creamy dimension. Purists can top with salt and pepper or swirl in a pat of butter for an even creamier consistency. Yum!

I paired this yummy soup with a green salad for a completely satisfying meal. My husband, who often doesn’t feel full without some kind of meat, really enjoyed it and, best of all, wasn’t back at the refrigerator 45 minutes after dinner, which is really telling. Did you know that a head of cauliflower is actually made up of tightly clustered florets which are flowers that begin to form but are halted at bud stage. They stay white because they are protected from the sun by their leaves, otherwise they would turn green through photosynthesis. In addition to being cool science, cauliflower is a wonderful addition to our diet. It is low in calories and fat, with zero cholesterol but rich in fiber, vitamins (including B complex and C), minerals (manganese, copper, iron, calcium and potassium) and phytonutrients which are key to a healthy immune system and thought to be good cancer fighters. Cauliflower is mild in taste which makes it extremely adaptable in cooking. You could call it the chameleon of vegetables.

Check out other GMD recipes where cauliflower reigns (or fools, however you want to look at it): cauliflower ‘pizza’, ‘pasta’ and ‘rice’.

Pizza with Cauliflower Crust

Cauliflower Mac and Cheese

Tabouleh – Grain Free

CREAMY CAULIFLOWER LEEK SOUP

1 tablespoon vegetable oil
1/2 onion, chopped
1 leek
2 cloves garlic, minced
1/2 cup dry white wine
1 head cauliflower, roughly chopped
1 quart vegetable broth
1/2 tsp. salt (if needed)
2 tablespoons extra-virgin olive oil(optional)
2 tablespoons minced chives or green part of scallions(optional)
1 tablespoon finely chopped flat-leaf parsley or other fresh herbs(optional)
1/2 cup pepitos (shelled pumpkin seeds)(optional)
1/2 cup parmesan, shredded (optional)

Cut end off leek and slice in half lengthwise. Rinse under running water while fanning the sections of the leek like a deck of cards to remove any grit. Remove dark green leaves and chop white and light green parts.

Core cauliflower and chop into small florets.
In a small bowl, combine 2 Tablespoons olive oil, chives, and herbs, if using. Set aside to marinate.

Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add leeks, and onions, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.

Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.

While cauliflower is cooking, dry roast pepitos in a small pan over medium heat for several minutes, or until golden and aromatic. Let cool.

In 2 or 3 batches, puree soup in a food processor or blender until very smooth, several minutes. You can puree the whole soup for a velvety smooth texture, or, you can leave about a third of the florets for a chunkier, more ‘potato like’ consistency, (i.e. blend 2 batches and leave the last chunky). Stir together and add salt and pepper to taste.

Ladle soup into bowls, drizzle herb oil and top with pepitos and parmesan cheese, if desired. If you want an even creamier consistency, swirl in a pat of butter before serving.

Creamy Cauliflower Leek Soup

Servings: 4
Time: 45 minutes
Difficulty: easy
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1 tablespoon olive oil
1/2 onion, chopped
1 leek
2 cloves garlic, minced
1/2 cup dry white wine
1 head cauliflower, roughly chopped
1 quart vegetable broth
1/2 tsp. salt (if needed)
2 tablespoons olive oil(optional)
2 tablespoons minced chives or green part of scallions(optional)
1 tablespoon finely chopped flat-leaf parsley or other fresh herbs(optional)
1/2 cup pepitos (shelled pumpkin seeds)(optional)
1/2 cup parmesan, shredded (optional)

Cut end off leek and slice in half lengthwise. Rinse under running water while fanning the sections of the leek like a deck of cards to remove any grit. Remove dark green leaves and chop white and light green parts.
Core cauliflower and chop into small florets.
In a small bowl, combine 2 Tablespoons olive oil, chives, and parsley, if using. Set aside to marinate.
Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add leeks, and onions, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
While cauliflower is cooking, dry roast pepitos in a small pan over medium heat for several minutes, or until golden and aromatic. Let cool.
In 2 or 3 batches, puree soup in a food processor or blender until very smooth, several minutes. You can puree the whole soup for a velvety smooth texture, or, you can leave about a third of the florets for a chunkier, more ‘potato like’ consistency, (i.e. blend 2 batches and leave the last chunky). Stir together and add salt and pepper to taste.
Ladle soup into bowls, drizzle herb oil and top with pepitos and parmesan cheese, if desired. If you want an even creamier consistency, swirl in at of butter before serving.

Wheatless Wednesday – Salt and Pepper Shrimp with Garlic and Chile

by joycevandenbergporterOctober 8, 2014

Salt and Pepper Shrimp are finger licking good! I’ll bet you can’t eat just one… I’m not even a shrimp fanatic and I loved these spicy, slightly crispy, garlicky shrimp. They are perfect on their own as an appetizer. I guarantee they will get gobbled up and they don’t even need a dipping sauce, just lots of napkins. Or pair them with rice and veggies for a complete meal. Turn a simple buttered pasta into a delicacy by topping it with several beautiful and tasty shrimp. Better yet, how about warm spicy shrimp over lightly dressed mixed baby greens, yum!

Did you know that shrimp is the most popular seafood in the U.S.? They are also a good choice from a nutritional standpoint. They are low in fat and calories and zero carbohydrates but high in protein and heart healthy omega-3 fats. Shrimp are a great choice when you are pressed for time since they cook in just a few minutes. If you buy easy-peel or pre-shelled shrimp, the prep work is mostly done for you but the shelling and deveining process is not that difficult, it doesn’t even take that long. Click HERE for a handy video on shelling shrimp with just one cut.

NOTES ON SHRIMP: When buying shrimp, look for wild vs farmed shrimp, if possible, and pay attention to where they are from. According to Seafood Watch, wild-caught shrimp is generally a “Best Choice” or “Good Alternative” with the exception of shrimp fisheries in Mexico and Louisiana, which are on the “Avoid” list for poor management. Farmed shrimp from the U.S. is also a good option. However, 90% of our shrimp is imported farmed shrimp, mostly from Asia, and is generally on the “Avoid” list due to questionable practices including overcrowding, chemicals, poor quality of food and even abusive labor conditions. So even though they are likely to be more expensive than farmed, wild-caught shrimp are also better for you. The Huffington Post also reported that wild-caught shrimp are better for the environment, our health and our taste buds. Choosing to eat wild shrimp also helps sustain American jobs and fishing communities.

Photo Credit – http://www.tasteofthai

If you don’t have Chinese Five Spice powder, which I didn’t, you can substitute with what you have in your pantry. It is typically composed of star anise, cloves, fennel seed, cinnamon, and Sichuan peppercorns, so if you have any of those ingredients, start there. I used bit of clove, cinnamon and crushed fennel seeds and added some Creole Seasoning which has black and red pepper and chili powder. The cloves really combined nicely with the garlic and chiles, so I will definitely be using it more in cooking. I suppose I will be looking for Chinese Five Spice next time I’m at the market. Who knew?

SALT AND PEPPER SHRIMP WITH GARLIC AND CHILE

2 Tbsn cornstarch
1 tsp granulated sugar
1/2 tsp Chinese five-spice powder or Creole Seasoning + pinch of clove and cinnamon
1 tsp salt
1 tsp pepper
5 large cloves garlic, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only), sliced 1/4 inch thick
1-1/2 lb. large shrimp (26 to 30 per lb.)
3-1/2 Tbs. peanut or avocado oil
1 small lime, cut into 4 wedges (optional)

Peel and devein the shrimp if necessary. Using a sharp knife, slice through the underside of the shell and remove the legs, the vein and shell, leaving the tail on. Then make a slice along the back and remove the second vein. Click HERE for a handy video on shelling shrimp with just one cut.

Rinse and dry the shrimp dry with paper towels. In a large bowl, mix the cornstarch, sugar, five-spice powder, salt and pepper.

Prepare the garlic, chile, and scallions; set aside.

Add the shrimp to the cornstarch mixture and toss until evenly coated.

In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes.

Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to a platter or plate. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the plate when done.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened and the garlic is golden and aromatic, about 1 minute.

Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

Adapted from Fine Cooking

Salt and Pepper Shrimp with Garlic and Chile

Servings: 4
Time: 15 minutes prep 5 minutes cooking
Difficulty: easy
Print

2 Tbsn cornstarch
1 tsp granulated sugar
1/2 tsp Chinese five-spice powder or Creole Seasoning + pinch of clove powder
1 tsp salt
1 tsp pepper
5 large cloves garlic, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only), sliced 1/4 inch thick
1-1/2 lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
3-1/2 Tbs. peanut or avocado oil
1 small lime, cut into 4 wedges (optional)

Peel and devein the shrimp if necessary. Using a sharp knife, slice through the underside of the shell and remove the legs, the vein and shell, leaving the tail on. Then make a slice along the back and remove the second vein. Click HERE for a handy video on shelling shrimp with just one cut.
In a large bowl, mix the cornstarch, sugar, five-spice powder, salt and pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.
Rinse and dry the shrimp dry with paper towels.
Add the shrimp to the cornstarch mixture and toss until evenly coated.
In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes.
Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to a platter or plate. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the plate when done.
Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe garlic is golden and smells toasted, about 1 minute.
Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

Bittersweet Chocolate Mousse – Party Sized

by joycevandenbergporterOctober 3, 2014

I’m not sure why but once kids head back to school, the parties start – Oh wait, I think I just answered that. Party season has definitely begun! Invitations are flying in for birthdays, housewarmings, fundraising events, anniversaries, weddings, bar and bat mitzvahs, even a Harvest Party – and we aren’t even to Halloween yet. My friend, Tracy, and I just co-hosted a bridal shower for our beautiful friend, Karin, who is getting married up in Sonoma this weekend. My job was coming up with a dessert festive enough to honor the special bride. I didn’t want to try to rival her spectacular wedding cake (and not being a frequent baker anyway, because I end up eating it all myself) my thoughts immediately turned to chocolate, the ultimate crowd pleaser. I have made a decadent but super simple bittersweet chocolate mousse in the past for special occasions but never for a crowd. So I revamped my Bittersweet Chocolate Mousse Recipe, which only makes four small servings, to serve a dozen and updated the presentation to adapt for any occasion.

If you can boil water and you have a food processor, you can make this foolproof, no-cook chocolate mousse. You just have to plan ahead by at least three hours because it needs chilling time to set. I didn’t have a dozen of any appropriate dessert dish so I ran down to my local hardware store and bought a box of half pint wide mouth glass canning jars, also commonly known as ‘jelly jars’, which are inexpensive and re-usable. Best of all they are easy to decorate. (Thanks Dawn!).

This was for a bridal shower so I went with White Tie and Bridal Veil Bow, using white satin cording and wired organdy ribbon, but it’s very easy to adapt for any holiday. The ribbon you choose really sets the theme. Or you can leave the glass jars plain for a rustic look.

Candy cane ribbon for Christmas. Blue snowflakes for Hanukah.

Be creative and tuck small spoons or candycanes into the ribbon or lay a pirouette cookie across the top for fun.

Celebratet Halloween with Trick or Treat ribbon and a dollop of whipped cream.

What You Need: 12 half pint wide mouth glass jars, 12 strips of ribbon and sharp scissors. Do a trial run on one jar, then remove it and measure the length of the ribbon necessary and pre-cut the other 11. Don’t tie them until after the mousse has been poured to prevent staining from drips. Better yet, tie the ribbons just before serving if time permits.

Bittersweet Chocolate Mousse

8 Tbsn sugar
4 1/2 Tbsn unsweetened baking cocoa
8 tsp powdered instant coffee or espresso
3 cups semisweet chocolate pieces or dark chocolate bar, chopped
2 cups boiling water
2 tsp pure vanilla extract
8 eggs

strawberries, raspberries or whipped cream for garnish (optional)

pirouette cookies (optional)

Pre-measure everything and have sitting out at room temperature, including the eggs. Get a several cups of water boiling
In this order, place sugar, cocoa, coffee powder and chocolate pieces in blender or food processor. Flick motor on and off until ingredients are completely powdered

Turn motor on, then pour boiling water through opening in cover and process until it shows no solid bits

Turn on motor again and add vanilla and eggs. Process about 15 seconds.Pour mousse mixture into 4 individual glass dessert cups. or jelly jars Place on a tray (I used the box the jars came in) Cool, then chill about 3 hours or until firm.

Before serving, tie ribbon around the neck of each jar for decoration.
If using strawberries, wash and dry keeping the stem intact. Turn it on it’s stem and make three slices, vertically, not cutting all the way through the stem. Gently spread into a ‘flower’ shape.

Bittersweet Chocolate Mousse

Servings: 12-14 small
Time: 5 minutes plus 3 hours chilling
Difficulty: easy
Print

strawberries or raspberries for garnish (optional)

pirouette cookies (optional)

Pre-measure everything and have sitting out at room temperature, including the eggs. Get a several cups of water boiling
In this order, place sugar, cocoa, coffee powder and chocolate pieces in blender or food processor. Flick motor on and off until ingredients are completely powdered
Turn motor on, then pour boiling water through opening in cover and process until it shows no solid bits
Turn on motor again and add vanilla and eggs. Process about 15 seconds.Pour mousse mixture into 4 individual glass jelly jars. Cool, then chill about 3 hours or until firm.
Before serving, tie a ribbon around the mouth of each jar to decorate
If using strawberries, wash and dry keeping the stem intact. Turn it on it’s stem and make three slices, vertically, not cutting all the way through the stem. Gently spread into a ‘flower’ shape.
To serve, garnish with berries or whipped cream and a pirouette cookie, if desired.

Wheatless Wednesday – Roasted Maple Glazed Acorn Squash, Apples and Pecans over Rainbow Quinoa

by joycevandenbergporterOctober 1, 2014

The time when you find the perfect balance between savory with a touch of sweet… By George, this is it! Now if I could just find the same balance in my life all would be good, although we are trending in the right direction. Next week my youngest turns 20, signaling the end of thirteen years of the ‘terrible teens’ which were both better and worse than I expected. Teenagers are actually pretty wonderful, young people (most of the time), they just happen to come with loads of friends (and friends of friends) with enormous appetites, and they use a lot of towels. Alas, time marches on and we are finding our new balance, a lot of sweet and a bit of savory. Life is good…

I loved this acorn squash way more than I was expecting and I didn’t even have the urge to add cheese. This is a vegan dish that you will love and it will love you back by providing loads of healthy plant based protein, vitamins and minerals! I got the inspiration from a recipe by Edible Perspective and added more savories like ‘sweet’ onion, fresh sage, elephant garlic and whole pecans. Somehow all the flavors come together. I wouldn’t change a thing. I have always loved the shape of acorn squash. When cut into circles they remind me of cartoon flowers. This dish can also be made super casual with everything chopped and cooked jumbled together in a baking dish (I often do this). The flavors are still wonderful, but it’s less of a presentation. I really love the visual of the circles and wedges. It’s kind of like a cross between serving halved squash and a vegetable medley. The slices are certainly less of a commitment to eat than an entire half and since they are uniform in size, they take less time for that perfect cook. You can also chop the apples, onions, garlic, sage and pecans and stuff the slices for an impressive presentation, although you may need to add an egg to keep the filling together . I’m sure I will give that a whirl sometime soon, perhaps for Thanksgiving. Stay tuned!

Ingredients:
1 cup quinoa (rainbow or plain)
2 cups vegetable broth
2 medium acorn squash
2 large cloves elephant garlic (optional)
2 large sweet onions
small bunch fresh sage
2 apples
3 Tbsn olive or coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper (optional)
salt + pepper

Vinaigrette:

1 garlic clove, minced
1/4 cup fresh lemon juice
2 Tbsn olive oil
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest (optional)
salt + pepper to taste

Preheat your oven to 425* F. Rinse and cook quinoa, if making, in vegetable broth according to instructions. Cover and set aside.

Cut acorn squash in half crosswise and scoop out seeds.

Slice into 1/2 inch rings

Cut elephant garlic into slices.

Cut the dried roots off the onions leaving the core intact (you want the slices to stay together). Slice into thin wedges.

Combine the oil, maple syrup and cayenne (if using) in a small bowl. Place squash, garlic and onions in a large lightly oiled baking dish and sprinkle/brush with oil misture to cover. Bake for 10 to 15 minutes. Place as many squash as possible in a single layer on the bottom of the pan for proper browning, even if you have to use two pans.
Roughly chop sage. Core and thinly slice apples. Spritz with lemon juice if not using right away to prevent browning.

Remove pan from oven. Turn vegetables. Add the apples, pecans and sage. Bake another 10 to 15 minutes or until golden. You can broil the last five minutes but watch the pecans because they can burn.

Serve over quinoa and sprinkle with vinaigrette.

Roasted Acorn Squash, Apples and Pecans over Rainbow Quinoa

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

Ingredients:
1 cup quinoa (rainbow or plain)
2 cups vegetable broth
2 medium acorn squash
2-3 large cloves elephant garlic (optional)
2 large sweet onions
small bunch fresh sage
2 apples
3 Tbsn olive or coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper (optional)
salt + pepper

Vinaigrette:

1 garlic clove, minced
1/4 cup fresh lemon juice
2 Tbsn olive oil
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest (optional)
salt + pepper to taste

Preheat your oven to 425* F. Rinse and cook quinoa, if making, in vegetable broth according to instructions. Cover and set aside.
Cut acorn squash in half crosswise and scoop out seeds.
Slice into 1/2 inch rings
Slice elephant garlic into slices.
Cut the dried roots off the onions leaving the core intact (you want the slices to stay together). Slice into thin wedges.
Combine the oil, maple syrup and cayenne (if using) in a small bowl
Place squash, garlic and onions in a large baking dish and sprinkle/brush with oil misture to cover. Place as many squash as possible in a single layer on the bottom of the pan for proper browning, even if you have to use two pans. Bake for 10 to 15 minutes.
Roughly chop sage. Core and thinly slice apples. Spritz with lemon juice if not using right away to prevent browning.
Remove pan from oven. Turn vegetables. Add the apples, pecans and sage. Bake another 10 to 15 minutes or until golden. You can broil the last five minutes but watch the pecans as they can burn.
Serve over quinoa and sprinkle with vinaigrette

Meatless Monday – Black and Wild Rice Salad with Roasted Squash and Pomegranate (Re-Do)

by joycevandenbergporterSeptember 29, 2014

Pomegranates are back! I have been waiting for pomegranates to come back into season just so I can make this dish again. People often ask for recommendations. Here it is people – one of my top five favorite dishes so far! This is a Wow! dish. The photo does not do it justice. It’s proof though that I’m a little better with my camera than I was back then. Goodmotherdiet was only 2 months old. Just a baby! I can remember feeling it was a major accomplishment just to get a photo onto the blog. But I digress… Black and wild rice, roasted squash, pumpkin seeds, pomegranate and microgreens, all topped with a yummy honey vinaigrette, just in time for Thanksgiving! I have made this dish out of season with dried cranberries or cherries with good results but nothing compares to the zing and pop that you only get from pomegranate seeds.

A weekend filled with fabulous parties and friends was great fun but it means that I spent little time in my kitchen. I have been working my way through my old posts though and reformatting them so the recipes can be printed onto one page instead of many. (Thanks Barbara and Jane for the suggestion!) So in case you missed Black and Wild Rice the first time, here it is again. You won’t be sorry! I have already bought my pomegranate and I am definitely making this soon, although not tonight since it’s hubby’s 55th and we’re going to celebrate in “The City”. The party continues… Happy Birthday Jeff!

PS: If anyone makes this, please send me a photo. It will definitely be better than mine…

CLICK HERE FOR THE RECIPE

World’s Best Six Braid Challah

by joycevandenbergporterSeptember 26, 2014

This is the real deal! It’s been carefully smuggled onto airplanes in backpacks and suitcases, as a prized possession, leaving little room for clothing or personal belongings. It has graced many a Break Fast and dinner table as guest of honor. It has been slathered with butter and devoured by many teenagers who learned to show up in my kitchen on Fridays. In my house it’s called MaryBeth’s Challah because I got the recipe from my friend, Marybeth. My next door neighbors call it Joyce’s Challah because… well you see the pattern here.

I initially resisted making or buying challah on Fridays because it’s not usually made with whole grains, and I was trying to limit the amount of processed white flour that my kids consumed. I mean something has to offset the truckloads of pizza that kids and teenagers eat. However, tradition won out and once I got the coveted recipe from Marybeth, I started making challah almost every Friday. It helps that MaryBeth’s recipe is for a breadmaker which takes much of the work and most of the risk out of making bread. At first using a breakmaker seemed like cheating, like it wouldn’t be ‘real’ challah. But if Marybeth, who is President of her temple, can use a breadmaker it must be kosher. I have very fond memories of fresh bread hot from the oven in my Mom’s kitchen. She even made challah once in a while, even though she called it egg bread not challah. Heavenly! Sometimes creating or honoring a tradition just has to be more important than being the food police. So even though my challah is made with white flour (good quality from King Arthur, but still white) it is also made with love, that very important ingredient that feeds, not only the belly but also the soul. I knew I was on the right track when my youngest son, Jackson, walked in the door one afternoon and said, “Mmmm, it smells like Friday!”

In addition to making a gorgeous bread, some people say there is a reason we use six strands to braid the challah for Shabbat. The six strands represent the six days of the week that we work and the challah represents the day of rest. Braiding a six strand challah is easier than it looks. I have illustrated step by step instructions below but if you get confused, or just like to watch how to videos, here you go: How to Braid a Six Strand Challah You can make one large challah, like I have done here. It is quite impressive in size and shape and, Warning!, hits both ends of my oven. If your oven (or pan) is not large enough, you can divide the dough in half and make two smaller but equally beautiful challahs.

The times listed are suggestions and not rigid guidelines. You do not have to wait around the house while the dough is rising. If you are out doing errands, don’t stress about the timing. The dough will still be ready when you get home (within reason). On the flip side, if your dough has risen to the top of the breadmaker but the clock says you still have 20 minutes left to rise, just take it out and start rolling. It’s ready. Above all, enjoy the process, especially the braiding. It’s fun and the end result is quite rewarding.

TIPS: All ingredients must be at room temperature, including the yeast or it won’t activate properly. If you have forgotten to take the eggs out of the refrigerator, put them in a bowl of lukewarm water for about 10 minutes. Cold yeast can be premeasured into a small dish and left to warm up for about 10 minutes. In measuring flour, never scoop the flour out of the container as it can be more condensed and your measurements can be off. Instead, put your measuring cup in the bottom of a medium sized bowl and pour the flour into the cup. Using the flat edge of a knife, remove extra flour. After measuring, pour excess flour back into the container.

MORE TIPS: Make sure you have your breadmaker pushed far enough back on the counter as they can move around during the mixing process. My breadmaker has a death wish and has actually flung itself off the counter twice and somehow, is still going strong. Maybe it’s part cat too. Other words of wisdom would include pinching (or securing) the two ends of the challah well before cooking. If not done properly you can end up with a male challah. Just saying…

Put ingredients in breadmaker in the order listed. Make a shallow well after adding the sugar and put the yeast it it. Process on the “Dough Only” cycle. In my machine this is an hour and a half process but sometimes I let it continue to rise another 30 minutes.

Remove the dough from the machine. If it seems slightly sticky, lightly flour your working surface.

Divide the challah dough into 6 equal pieces, easiest done by cutting first in half and then each half into thirds. It’s okay if they aren’t exact.

Roll each piece of dough into a long rope.

Line up the ropes and pinch them together at the top and fold the pinch under.

Braid from the right. Take the rope on the far right and go over two ropes and under one and then over two.

Repeat this process, always working from the right, pulling on the ropes a little if need be, until they get too short to braid.

Tuck ends under and give them a pinch underneath to get them to stay.

Reshape the top if necessary and check both ends to make sure they are secure.

Transfer to a baking sheet covered with parchment paper or a silicone sheet. Cover with a clean towel and let rise in a warm place for 45 minutes to an hour.

Heat oven to 350 degrees. Beat remaining egg and brush it over the top of the challah. Reserve egg wash. Sprinkle with sesame or poppy seeds if desired. Bake about 30 minutes, or until golden brown. It’s better to overbake than underbake. Check at the 15 or 20 minute mark to see if any white cracks have formed near the folds from expansion. IF so brush on a light layer of egg wash and continue baking.

If you make this or any other Goodmotherdiet recipe, please send me a photo either by posting a message in comments or send a message to the Goodmotherdiet Facebook Page and I will post your photo and comments to my new You Made It! Page. Love my readers! Check out what they’ve made so far. Click the link or the tab at the top of the page.

MaryBeth's Challah

Servings: 10
Time: 3-4 hours
Difficulty: medium
Print

3 eggs (2 lightly beaten, 1 saved for the egg wash before baking)
1 cup warm water (warm to the wrist, about 100 degrees)
1/2 cup oil (my preference is Grapeseed but another good vegetable oil will work fine)
2 tsp salt
5 cups white flour (preferably bread flour but all purpose is fine)
1/2 cup sugar
1 Tbsn yeast

Put ingredients in breadmaker in the order listed. Make a shallow well after adding the sugar and put the yeast it it. Process on the “Dough Only” cycle. In my machine this is an hour and a half process but sometimes I let it continue to rise another 30 minutes.
Remove the dough from the machine. If it seems slightly sticky, lightly flour your working surface.
Divide the challah dough into 6 equal pieces, easiest done by cutting first in half and then each half into thirds. It’s okay if they aren’t exact.
Roll each piece of dough into a long rope.
Line up the ropes and pinch them together at the top and fold the pinch under.
Braid from the right. Take the rope on the far right and go over two ropes and under one and then over two.
Repeat this process, always working from the right, pulling on the ropes a little if need be, until they get too short to braid.
Tuck ends under and give them a pinch underneath to get them to stay.
Transfer to a baking sheet covered with parchment paper or a silicone sheet. Cover with a clean towel and let rise in a warm place for 45 minutes to an hour.
Heat oven to 350 degrees. Beat remaining egg and brush it over the top of the challah. Reserve egg wash. Sprinkle with sesame or poppy seeds if desired.
Bake about 30 minutes, or until golden brown. It’s better to overbake than underbake. Check at the 15 or 20 minute mark to see if any white cracks have formed near the folds from expansion. If so brush on a bit of egg wash and continue baking.
Enjoy!

Pan Roasted Halibut with Meyer Lemon Beurre Blanc

by joycevandenbergporterSeptember 24, 2014

You know when you’re at a restaurant and have just polished off a dish with a sauce so delicious that you come darn close to licking your plate? Well this is that sauce. Meyer Lemon Beurre Blanc is buttery and slightly creamy with the perfect lemon tang and carmelly wine finish. Yum! I could pretty much eat it on anything (or even by itself standing by the stove on the pretense of testing it, but don’t tell). I paired it with a mild halibut which I pan roasted and then quick sautéed power greens in the same pan to pick up any remaining flavors. I added orange and grapefruit segments to the greens and topped them with the pan roasted fish, then drizzled the whole thing with the lovely Meyer Lemon Beurre Blanc. Mmmm…

Fish is delicious, especially when cooked to perfection with a light golden crust and the perfect flake, but this recipe is really all about the beurre blanc. The recipe, which I adapted from Better Homes and Gardens, August, 2014 Good & Fresh magazine, doesn’t use loads of heavy cream like so many recipes, just one tablespoon of cream or yogurt, wine, shallots and butter, which we now know is a healthy fat, not the enemy as we have been told all these years. So whisk away! This sauce is definitely worth the ten or fifteen minutes it takes. The only problem is you’ll be trying to figure out what else you can put it on…

When you’re at the market choosing which fish to buy, be aware that not all fish is raised naturally and without added chemicals. If you are eating fish as a healthy alternative, this is something to think about. I am a big believer in voting with my pocketbook. I prefer to buy ‘live caught’ fish to support local fisherman rather than the factory farming industry. The farm raised fish industry, in some countries, is very questionable with the fish being fed unmentionables along with antibioltics and other things to counter the crowded horrible conditions. The best choice is to buy Sustainable Seafood which includes caught or farmed fish that whose purveyors take into account the health of the species and the oceans. If you aren’t sure you can check out Seafood Watch which has a website and an app that tells you if the fish you are going to buy is a good choice or not.

Prepare your fruits and vegetables before you start cooking.

Then make the Meyer Lemon Beurre Blanc (recipe below) and set aside covered to keep warm.

Heat the oil in a heavy skillet over medium high heat. Season the fish on both sides with salt and pepper and add to the pan. Cook until the fish is golden and turn to cook the other side, 6 to 8 minutes per side, or until the fish flakes easily with a fork. Remove the fish to a plate and cover loosely with foil.

Add another Tablespoon oil to the pan if necessary and toss in half the scallions. the vinegar and the greens. Saute about a minute just until they start to wilt.

Remove skillet from heat and add grapefruit and orange segments. Divide among four plates and top each with a piece of fish. Briefly reheat the beurre blanc, if necessary, and drizzle over the top of each plate. Garnish with remaining scallions and lemon zest. Serve immediately.

Pan Roasted Halibut with Meyer Lemon Beurre Blanc

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

4 5 oz skinless halibut, cod or sea bass filets
2 Tbsn olive oil
salt and pepper
1 Tbsn cup white wine vinegar
4 cups mixed greens (baby kale, chard, arugula or spinach)
1 orange, peeled and sectioned
1 pink grapefruit, peeled and sectioned
1/4 cup scallions, sliced into thin julienne, or snipped chives
1 Tbsn lemon zest (optional)

Prepare your fruits and vegetables before you start cooking. Then make the Meyer Lemon Beurre Blanc (recipe below) and set aside covered to keep warm.
Heat the oil in a heavy skillet over medium high heat. Season the fish on both sides with salt and pepper and add to the pan. Cook until the fish is golden and turn to cook the other side, 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Remove the fish to a plate and cover loosely with foil.
Add another Tablespoon oil to the pan if necessary and toss in half the scallions, the vinegar and the greens. Saute about a minute just until they start to wilt.
Remove skillet from heat and add grapefruit and orange segments. Divide among four plates and top each with a piece of fish.
Briefly reheat the beurre blanc, if necessary, and drizzle over the top of each plate. Garnish with remaining scallions and lemon zest. Serve immediately.

Meyer Lemon Beurre Blanc

Servings: 4
Time: 10 minutes
Difficulty: easy
Print

Meyer Lemon Beurre Blanc
1 cup white wine (Sauvignon Blanc or Chardonnay, not sweet)
1/4 cup lemon juice (Meyer lemon preferably)
2 large shallots, minced
1 Tbsn cream or yogurt
12 Tbsn cold butter, cubed

To make Meyer Lemon Beurre Blanc, combine shallots, wine and lemon juice in a medium saucepan and bring to a boil. Simmer uncovered until the liquid is reduced to 2 tablespoons. Stir in cream or yogurt and turn heat to low. Whisk in butter one cube at a time until a rich sauce forms. Remove from heat and set aside.

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Author Archives: joycevandenbergporter

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Butternut Squash, Leek and Apple Gratin

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Black Bean Soup

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Quinoa Stuffed Peppers

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Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Crispy Shallots

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Root Vegetable Tian

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Creamy Cauliflower Leek Soup

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Salt and Pepper Shrimp with Garlic and Chile

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Bittersweet Chocolate Mousse

Bittersweet Chocolate Mousse

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Roasted Acorn Squash, Apples and Pecans over Rainbow Quinoa

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MaryBeth's Challah

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Pan Roasted Halibut with Meyer Lemon Beurre Blanc

Meyer Lemon Beurre Blanc

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