Wheatless Wednesday – Oat Nut Bars

by joycevandenbergporterJanuary 29, 2014

WARNING – HIGHLY ADDICTIVE! I am often looking around the kitchen for something quick to eat with my morning coffee without making a whole production. Most convenience foods are not very good for you, even if the packaging tells you otherwise. So when I saw this recipe in Bon Appetite (January, 2014) I thought it could be just the thing. Boy was I right (or wrong)! These are so delicious that its hard to eat just one. Luckily, they are loaded with nutrition. They are made with 100% whole grains, seeds and nuts which means the bran and the germ are left intact which is where most of the nutrients are. I used whole almonds, sesame seeds and added coconut flakes, since I love all things coconut, and really like the result. I would also recommend having coconut oil in your pantry as one of the ‘good’ oils with many health benefits. The maple syrup, even though it’s natural, is mostly sugar, but unlike white sugar it is also a very good source of zinc and Manganese and the dates add multiple vitamins and minerals.

When I first tasted them, I thought chewy was the way to go, until I re-baked half of the slices and tried them crunchy. Wow, they got even better!! My taste testers also preferred the crunchy over the chewy by a slight margin. I can easily see these oat nut bars becoming an easy breakfast go-to as well as a great energy boost to get through the afternoon slump. Try them toasted and topped with yogurt or cream cheese or my favorite way, just on their own.

Oat Nut Bars

Servings: 16-18 bars
Time: 2 hours
Difficulty: easy
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Oat Nut Bars with Coconut

Nonstick vegetable cooking spray

6 large Medjool dates, pitted and finely chopped

1 cup pure maple syrup

2 Tbsp unsalted butter or coconut oil

2 cups old-fashioned oats

1/2 cup raw almonds, hazelnuts, pecans, walnuts or cashews

1/2 cup shelled pumpkin seeds (pepitas)

2 Tbsp amaranth or sesame seeds

1 cup unsweetened coconut flakes (optional)

1/2 tsp kosher salt

Preheat oven to 350 degrees. Lightly coat an 8 1/2×4″ loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides. Spray parchment.

Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove from heat and stir in butter/coconut oil until it is melted. You can mash the dates with a fork or blender if desired.

Toss all other ingredients in a large bowl. Pour date mixture over the top and mix until evenly coated. Scrape half of the mixture into prepared pan and press very firmly and evenly with a wooden spoon or spatula to compress it as much as possible (Important)
Add remaining oat mixture and press until very tightly packed into pan.
Bake until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Tent with foil if browning too quickly.

Transfer pan to a wire rack and let cool in pan before turning out (it can even sit overnight). Cut into 1/2’thick slices with a serrated knife.

For crisp bars, lay slices on a baking sheet and bake at 350 degrees until golden brown 8-10 minutes (turning once), or toast in a toaster oven.
Makes about 16 bars. Bars should keep five days, tightly wrapped at room temperature (if they last that long!)

Meatless Monday – Black & Wild Rice with Roasted Squash

by joycevandenbergporterJanuary 27, 2014

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goodmotherdiet

Forbidden Rice, the name conjures up visions of colorful satin, harem pants and priceless jewels. Forbidden rice (also called black or purple rice) may have gotten its name from ancient China when it was considered the finest grain (due to its rarity and high nutritional value) and only emperors were allowed to eat it. Luckily for us, forbidden rice is much more readily available and is becoming more popular as a food staple. It has a wonderful nutty flavor and consistency, and that glorious color that turns your rice dish into a masterpiece – plus its loaded with fiber and nutrition. ‘Black rice was proclaimed as a ‘superfood’ worldwide largely thanks to an important piece of research by Dr. Zhimin Xu, titled “Black rice rivals pricey blueberries as source of healthful antioxidants”. The research stated that “just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less…

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Meatless Monday – Black & Wild Rice with Roasted Squash

by joycevandenbergporterJanuary 27, 2014

I love forbidden rice, pretty much any way I’ve ever had it, but have to admit that this recipe from Bon Appetite (January, 2014) is simply the best. I decided to try it because the photo in the magazine was just so beautiful, but as I was making it, I thought some of the ingredients (like pomegranate seeds and microgreens) seemed out of place so I was tempted to leave them out. I’m glad I didn’t because every ingredient adds another unique burst of flavor. I tasted the dish both with the honey, vinegar dressing and without. Both ways are good but the dressing makes it taste a bit more like a salad rather than a main course. I did not have pistachios so substituted pepitos (shelled pumpkin seeds) which tasted great. You can also substitute sprouts or fresh herbs like cilantro or parsley for the microgreens. This dish is meant to be served at room temperature which makes it perfect to bring to a party or for a buffet. Sometimes its nice to have a fuss free meal that doesn’t have to be served piping hot. You can make it ahead and chill it in the refrigerator (without the microgreens). Just bring it to room temperature, add the greens and toss.

I was inspired to make a Caesar salad when I saw a package of Kali Parmesan Crisps in Whole Foods. They add a delicious salty crunch in place of croutons. I looked up the recipe out of curiosity. Its only finely shredded parmesan cheese, spread into circles and baked for 5 minutes. Next time I will make them at home.

Ingredients:

1 1/2 cup black rice

1/2 cup wild rice

kosher salt

1/2 medium or 1 small butternut squash

1/2 cup olive oil

1/4 cup red wine vinegar

2 tsp honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup microgreens (or parsley or cilantro)

1/2 cup pistachios (or pepitas – shelled pumpkin seeds)

Cook black rice and wild rice in a large pot of boiling water with about 4 cups vegetable broth or salted water about 35 minutes or until tender. Remove from pot into a large bowl.

Preheat oven to 450. Half, seed and peel the squash and cut into cubes. I found a small squash so used the whole thing. Place squash cubes in a baking dish and toss with 1/4 cup olive oil. Season with salt and pepper.

Roast squash 20 to 25 minutes, stirring a couple of times. Remove from heat and let cool.
Whisk vinegar, honey and 1/4 cup oil in a large bowl. Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.

Black and Wild Rice with Roasted Squash

Servings: 6
Time: 45-60 minutes
Difficulty: medium
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1 1/2 cup black rice

1/2 cup wild rice

kosher salt

1/2 medium or 1 small butternut squash

1/2 cup olive oil

1/4 cup red wine vinegar

2 tsp honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup microgreens (or parsley or cilantro)

1/2 cup pistachios (or pepitas – shelled pumpkin seeds)

Cook black rice and wild rice in a large pot of boiling water with about 4 cups vegetable broth or salted water about 35 minutes or until tender. Remove from pot into a large bowl.
Preheat oven to 450. Half, seed and peel the squash and cut into cubes. I found a small squash so used the whole thing. Place squash cubes in a baking dish and toss with 1/4 cup olive oil. Season with salt and pepper.
Roast squash 20 to 25 minutes, stirring a couple of times. Remove from heat and let cool.
Whisk vinegar, honey and 1/4 cup oil in a large bowl. Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.

Caesar Salad with Parmesan Crisps

Servings: 4
Time: 15 minutes
Difficulty: easy
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Black Rice Caesar

1 head romaine, cleaned and cut

cherry tomatoes(optional)

scallions, thinly sliced

parmesan crisps (homemade or packaged)

Arrange vegetables in a bowl and toss with dressing. Top with crisps.

Dressing: Mix all ingredients in a blender or food processor.

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice
Minced anchovy fillets (optional)

Nostalgic Sunday – Old Fashioned Pancakes

by joycevandenbergporterJanuary 26, 2014

As an empty nester, I have the luxury to take my cup of coffee and laptop back to bed in the morning if I so choose, but I recall the days when I got up early every morning and made breakfast for three hungry boys before school. Those days are long gone though. Now when my kids come home to visit, they are rarely up before noon. Feeling a bit nostalgic for the ‘good old days’ this Sunday morning, I decided to make one of my classic breakfasts, good old fashioned pancakes, which I used to make several times a week. They are easy, delicious and full of wonderful hidden nutrients, your family will never know its eating. These are not your giant restaurant pancakes which soak up syrup like a sponge and leave you feeling like you’ve eaten wet concrete. These are light and creamy, a more healthful version of the old silver dollar pancakes.

I have been a fan of Adelle Davis, a visionary nutritionist who wrote books on nutrition from 1948 through the 70’s. She was among the first to believe that eating right can make you healthy. She believed in unprocessed foods, good fats, whole grains and cooking to maximize nutrition and taste. It’s probably due to her that I never jumped onto the fat free bandwagon, which we now know is actually making people fatter, due to the added sugar and empty calories substituted for the fat. She also believed that “Good food is a symbol of love” and can help satisfy your “spiritual and emotional hungers”. Perhaps, as a mother, this is why I have identified with her approach. I have always felt that preparing a beautiful meal is the easiest way to share the love, so to speak, perhaps my own take on the saying “The fastest way to the heart is through the stomach”.

I have adapted this pancake recipe (and many others over the years) from her “Let’s Cook It Right” cookbook which my mom gave me many years ago. One of the things I like about her cookbook is that she offers so many options that make her recipes very flexible. This recipe calls for a cup of flour, a combination of any types of flour as long as they are whole grain, so it’s easy to make this gluten free and wheat free, and use whatever is in your pantry. I like to use oat flour, brown rice flour, and coconut flour (which is high in protein) but there are many great options available now. If you use whole wheat flour, I would recommend using whole wheat pastry flour which is lighter as it is ground more finely. You can also buy combination flour mixes for convenience. Bob’s Red Mill has a good gluten-free flour mix. I usually use non-fat or 1% milk (since that is what we drink) and add non-fat powdered milk to boost calcium and protein levels, which was especially important back when I was trying to feed finicky eaters, but using whole milk, buttermilk or yogurt all add more food value and create a creamier pancake.

I can remember personalizing each pancake, special to each person. The thought of this still makes me smile. Dylan liked his plain with butter and syrup, bananas and blueberries on the side (not touching). Jackson’s were plain, strawberries no blueberries. Eric loved blueberry pancakes and my husband preferred finely diced apples cooked inside with fresh fruit on top. My favorites had a little bit of everything cooked inside and on top.

Old Fashioned Pancakes

Servings: 4
Time: 20 minutes
Difficulty: easy
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Whole Grain Pancakes

1 cup whole grain flour (any combination)

1/2 cup powdered milk (optional)

1 tsp salt

2 tsp baking powder

1 1/2 cups milk, buttermilk or yogurt

2 eggs

2 Tbsn vegetable oil

Assorted fruit, sliced or diced thinly

Sift dry ingredients together into a mixing bowl.
Add milk, eggs and oil and stir to mix but as little as possible (no more than 50 strokes) as the texture can become tough. Add more milk if it seems too thick. A thick batter will make thick pancakes.

Pour or drop by spoonfuls onto preheated griddle. If you are using brown rice flour or powdered milk, lower the heat so it doesn’t burn. Top with fruit if desired and spread with a spoon to ensure even cooking. When bubbles pop, turn and brown the other side. If you are using apples, pancakes need to cook a bit longer.
Top with fresh fruit and maple syrup. Enjoy!

Wheatless Wednesday – Mojo Bass with Beans and Rice

by joycevandenbergporterJanuary 22, 2014

Mojo Bass with Beans and Rice

After spending a week sampling food in Cuba, I couldn’t wait to get home and try some of my favorites. I had an opportunity to try many types of fish, Bass, Pargo (red snapper) and Dorado (mahi mahi). One of my favorite preparations included fish seasoned with Mojo, which is a very popular sour orange/garlic/herb sauce topped with a combination of fruit and vegetables. Mojo can also be cooked with chopped onions and used as a dipping sauce. I topped the fish here with chopped avocado and mango which go nicely with the Mojo sauce.

A typical Cuban meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called “Moros y Cristianos” (black beans and rice). (We all had a laugh at this because the English translation is literally Moors and Christians which is not helpful on a menu.) If cooked separately it is called “Arroz con/y Frijoles” (rice and beans). A main course is usually pork or beef, which is not on the Good Mother Diet, however seafood is plentiful (as Cuba is an island) and it is traditional to serve some sort of side dishes like tubers, such as yuca, malanga, and potato all served either hervidas (boiled) or fritas (fried), as well as plantains and bananas). So even for vegetarians, even though it’s a meat heavy diet, there are plenty of yummy things to eat.

I had some form of beans and rice for most meals, many of which had sauteed peppers or other vegetables, but I found that my favorite was a simple black beans and rice. White rice is traditional in Cuba but I prefer a long grain brown rice which has more flavor as well as better food value. You can soak the beans overnight and cook them as described on the label, or you can use canned beans that have been drained and rinsed. Authentic beans and rice is made using the water from the cooking calls for cooking the garlic and onions in bacon, however, I have modified this recipe from “Cuban Home Cooking,” by Cossio and Lafray, to be vegetarian/vegan.

I also loved trying the varieties of fruits and vegetables available on this tropical island. My favorites were steamed or fried yucca, also known as cassava, and fried sweet potato. I am not a fan of plantain but loved fried bananas. I was skeptical that I could find yucca in my supermarket (and I didn’t even know what it looked like) so was surprised to see a sign for fresh yucca, which turns out to be a long, squashlike vegetable with a hard brown shell right in my local Whole Foods. Ideally, I would try to eat more seasonal, local foods, however, if I want to try cooking something like yucca or mango that doesn’t grow around here, my only option is to buy it imported from Mexico or South America. Later this week I’ll try out a few Cuban desserts and share my results. Enjoy

Mojo Bass

Servings: 4
Time: 60 minutes
Difficulty: easy
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2 Tbsp fresh orange juice

2 Tbsp fresh lime juice

1 tsp minced garlic

1 Tbsp olive oil

1 tsp ground coriander

1/2 tsp ground cumin

¼ tsp ground oregano

1/8 tsp salt

4 5 or 6 oz bass fillets (or another white fish like snapper or cod, 1 inch thick)

cooking spray or oil for the pan

1 small mango

1 avocado, peeled, seeded and chopped

2 Tbsp fresh mint, sliced crossways into slivers

Preheat broiler.
Combine first 8 ingredients, stirring with a whisk or briskly with a fork.
To chop mango, cut in ‘half’ vertically just to the side of the seed on the flat side. Then make a row of cuts in the flesh, taking care not to cut through the skin. Then turn and make a row of cuts crosswise. Flip the skin inside out and you can easily cut off the cubes. Click the link below for a video on how to cut a mango. http://www.youtube.com/watch?v=Go-n27Zkv4k

Combine mango, avocado and mint in a small bowl and set aside. Placing the avocado pit on top will prevent it from turning brown.

Arrange fish, skin side down, on a baking sheet coated with cooking spray or olive oil. Brush half of orange juice mixture over fish (you can marinate up to an hour); broil 4 minutes. Brush with remaining orange juice mixture; broil 4 minutes or until fish flakes easily when tested with a fork. Top with avocado/mango mixture.

Cuban Beans and Rice (Moros y Christianos)

1 cup uncooked rice

1 cup cooked and drained black beans

2 Tbsp olive oil

1 ½ cup vegetable broth (1/3 cup more if using brown rice)

½ onion, minced

2 cloves garlic, crushed

Saute onion and garlic in 1 Tbsn oil on medium heat until onion is translucent. Remove from pan and set aside.
Add rice to the pan and saute until it starts to crackle.
Add vegetable broth, cover and let cook over medium low until the rice is tender but not mushy (brown rice will take longer).
Add the beans and onion/garlic mixture and 1 Tbsn oil and cook a few minutes longer. Serve warm.

Yucca (Cassava)

1 or 2 fresh Yucca(or frozen)

1 tsp salt

2 garlic cloves, finely minced

2 Tbsn lemon juice

1/3 cup olive oil

Cut the ends off the yucca, then cut it in half, peel with a sharp knife and cut into large pieces.
Place yucca into a large pot and cover with water. Add salt. Boil until tender (about 30 minutes).
Drain off water and set aside.
Sprinkle with garlic and add lemon juice.
In a separate pan, heat olive oil until it begins to bubble. Pour over yucca and gently mix. Serve warm.

Fried Sweet Potato and Banana

1-2 sweet potatoes

2-4 bananas (unripe to medium ripe)

2-3 Tbsn olive oil, coconut oil or avocado oil

Peel sweet potatoes and slice horizontally
Peel and slice bananas and slice horizontally
Heat oil in a heavy pan and fry on medium high heat until browned on both sides.
Serve immediately

Havana, Cuba – Coffee, Rum & Cigars…

by joycevandenbergporterJanuary 21, 2014

CUBA! A week in Havana has left me delighted by the sights and sounds but dismayed at the deplorable condition of what was once a glorious city. We stayed at Hotel Nacional (in the above photo on the left) perched on a rock wall overlooking the Gulf of Mexico.

The classic 50’s cars, some in in faded yellow, green or blue and others hot pink and cherry red, somehow still in pristine condition, add a certain charm, as do the narrow winding streets and wonderful old buildings with overhanging balconies, columns and arches.

However, most of the beautiful buildings and mansions are neglected, with peeling paint and crumbled facades. It’s easy to envision how beautiful and vibrant Havana must have been in its heyday. It’s hard not to feel protective of this island nation which has been under communist rule for over 50 years. The people are poor but warm and friendly. This is a food blog though so I will just leave it there and show you how I ate my way through Havana.

Cuba is known for its coffee, cigars and rum (The Bacardi family is from Cuba.) but we also found the food to be delicious. “Cuban cuisine is a fusion of native Taino food, Spanish, African, and Caribbean cuisine. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and Dutch, from the French colonists that came to Cuba from Haiti. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is the fact that Cuba is in a tropical climate. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals.”(Wikipedia)

We were with a large group so found the food served in the hotels to be underwhelming but had delicious meals when we ventured into smaller restaurants, many of which were private homes or villas that served food. A typical Cuban breakfast is eggs and ham, or even a grilled ham and cheese sandwich. Rice and beans, and pork are the main staples and eaten at most meals. People that live on the coast also eat fish and seafood. Tropical fruit is gorgeous and abundant. It seems that locals eat what is available and affordable.

My days began with lovely Cuban coffee, eggs and some form of rice and beans and a variety of fruit, papaya. guava, banana and grapefruit. I have also included a photo of the very traditional Cubano (grilled ham and cheese) which is also often eaten in the middle of the night when it is called Medianoche.

Although Cubans rely on their government ration and almost everything is owned by the government, we were surprised and pleased to see so many entrepreneurs. Many locals set up impromptu produce stands, presumably with produce from their gardens, or barbecues with a variety of goodies along the streets and highways. The above photo on the right is a store in Old Havana where locals buy staples like rice and beans when they get their ration every month.

At Playa Santa Maria, outside of Havana, we had a delicious Mariscada seafood platter with lobster, Dorado (mahi mahi) and fried banana and sweet potato at a beach ‘restaurant’ that some enterprising locals set up with umbrellas and tents. The table next to us ordered a most interesting red snapper that almost looked like it was going to swim away. They were kind enough to let me take a photo.

Cubans eat a variety of fruits and vegetables, plantain, cassava, banana, potato, yuca, calabeza and sweet potato that are boiled, fried or baked. At Mediterraneo HaVana, which is a private home turned into a Cuban Italian restaurant, another sign of local entrepreneurship. I ordered a very delicious Pargo (red snapper) with tomatoes and olives and Spinach Croquettes, although most croquettes have beef or pork which is not on GMD. (They do love their fried food)

At Paladar La Guarida, (a fabulous old villa owned by a chef who started the restaurant in his home) we had yucca two ways, steamed in garlic (yum!) and fried like french fries but better.

We also had honey lime chicken, black beans and rice ( I could live on this), fried sweet potato and plantain chips, all typical Cuban foods.

Old Havana, the original ancient city core of Havana, is a charming paradox of very old and a very little bit of new (thanks to outside investing it is being refurbished). It is reminiscent of The French Quarter in New Orleans, or rather what it could be if it were completely refurbished and filled with thriving businesses.

We had drinks at the hotel where Hemingway liked to stay when he was in Havana, before he bought a house in the country, and then had dinner at Café Del Oriente in Old Havana, touted as one of the best the city has to offer. One of the dishes we enjoyed was a beautifully prepared fish and octopus carpaccio.

We had a wonderful time in Cuba, however, it is very much a third world country. You can’t drink the water (like in Mexico), cell phones don’t work (unless you rent or purchase one that does) and they don’t take American money or credit cards. It would be nice to see our relationship with Cuba restored which would greatly improve the quality of life for the locals. Sorry, I have no recipes to share today, however, Wheatless Wednesday will feature a complete Cuban meal. Adios!

PHOTO CREDITS:

Havanah Skyline: http://pacotesviagensbaratos.com/wp-content/uploads/2012/10/Pacote-Cuba-2013.jpg

Cuban Cigars: http://www.prunejuicemedia.com/wp-content/uploads/2010/07/Cuban-cigars-1-685×1024.jpg

Mojito: http://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Mojito_made_with_rum%2C_lime%2C_sugar%2C_mint%2C_club_soda%2C_served_in_a_tall_glass_-_Evan_Swigart.jpg/220px-Mojito_made_with_rum%2C_lime%2C_sugar%2C_mint%2C_club_soda%2C_served_in_a_tall_glass_-_Evan_Swigart.jpg

Meatless Monday-White Bean & Swiss Chard Soup, Arugula Salad and Dark Chocolate Bark

by joycevandenbergporterJanuary 13, 2014

Looking for a great NFL Playoff Game dinner idea? I had the pleasure of trying this lovely soup at a football party last week, compliments of Barbara McCrum. It was really delicious. I know I went back for seconds! Barbara served the soup with an arugula salad with toasted marcone almonds and crumbled goat cheese tossed in vinaigrette. To top it off, Dawn O’Dell made the most decadent dark chocolate bark with coconut, dried fruit and sea salt. We were all licking every last bit of chocolate off our fingers, it was that good. I am off to Cuba this week so will not be in my kitchen, however, I am featuring Barbara and Dawn as my guest chefs today. Thank you Barbara and Dawn for sharing!

The White Bean & Swiss Chard Soup is vegan, low fat and loaded with nutrients and protein. It is surprisingly creamy even though there is no milk or cream (due to pureeing some of the beans). You can substitute any dark leafy green for the swiss chard. The chocolate bark is also vegan and using a 70% chocolate makes it super rich in antioxidants and considered a superfood. The nuts and fruits add good oils plus vitamins and minerals, so this is a yummy dessert you can feel good about eating!

Of course after that fun party and delicious meal, I had to run out and buy the cookbook that both of these recipes came from, “It’s All Good” by Gwyneth Paltrow. This is a great cookbook for those on special diets, like vegan, gluten free or elimination, or even just for people who want to eat well. It is not vegetarian but features really healthy and fairly simple but delicious recipes. If we can all look like Gwyneth Paltrow, even better! I’m sure GMD will be seeing more from this cookbook…

White Bean and Swiss Chard Soup

Servings: 6
Time: 45-60 minutes
Difficulty: easy
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2 Tbsn olive oil

2 leeks, thoroughly washed and finely chopped

1 large yellow onion, finely diced

2 garlic cloves, minced

1 bay leaf

Coarse sea salt

4 cups vegetable stock

14 oz can cannellini or gigante beans

1 bunch swiss chard, leaves roughly chopped and stems discarded

Freshly ground pepper

Heat the oil in a large, heavy pot over medium heat. Add the leeks, onion, garlic and bay leaf along with a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes.
Add the vegetable stock and the beans to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until everything has completely softened and the soup is wonderfully fragrant, about 20 minutes. Remove and discard the bay leaf.
Carefully puree 2 cups of the soup in a blender or food processor and return it to the pot. Add the swiss chard and cook over medium high heat just until they’ve wilted, about 3 minutes. Season the soup with salt and pepper to taste.
Serve with a fresh tossed salad.

White Bean & Swiss Chard Soup

Dark Chocolate Bark

Servings: 6-8
Time: 30 minutes
Difficulty: easy
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Dark Chocolate Bark with Coconut, Almonds & Sea Salt

7 oz good quality dark chocolate (like Green & Black’s 70% bars), roughly chopped

2 Tbsn sliced almonds, roasted

2 Tbsn combination dried apricots, cherries and golden raisins, chopped

2 Tbsn unsweetened coconut flakes

1 tsp Maldon sea salt

Line a sheet pan with parchment paper and set aside.
Bring a small pot of water to a boil, then lower to a simmer. Put the chocolate in a glass or stainless steel bowl and set it over the pot of water. Stir the chocolate until it’s completely melted and immediately pour it onto the prepared pan.
Evenly sprinkle the rest of the ingredients over the chocolate.
Put the pan in the freezer until the chocolate sets, about 15 minutes. Break the chocolate into pieces and eat immediately, or store at room temperature in an airtight container if your house is cool or in the refrigerator if its summertime.

Chef’s Tip: The more you stir or whisk the chocolate, the shinier it gets. Feel free to use other dried fruits and nuts like cashews, hazelnuts, dried cherries, spicy red chili flakes,

etc.

Wheatless Wednesday- Dhal Lentil Soup with Quinoa Cauliflower Cakes

by joycevandenbergporterJanuary 9, 2014

Red Lentil Soup with Quinoa Cauliflower Cakes

I have an ongoing love affair with lentils which come in various colors and sizes. I’m not picky. My favorites are the French Green and the Black Beluga, both which hold their shape and don’t turn to mush unless you overcook them. I use them often for salads or side dishes. I have opted to use Red Lentils which are traditional for this dish. Red lentils are softer and do get mushy which works well with soup. The original recipe calls a lot of coconut milk. I don’t want the extra calories so substituted vegetable broth for two-thirds of the liquid.

Dhal is usually served with rice but since its Wheatless Wednesday, I have decided to get more creative and have paired the soup with Quinoa & Cauliflower Cakes. Since the quinoa cake recipe calls for only half the cauliflower, I thought it would be interesting to add the rest of the cauliflower to the soup, so we get cauliflower (one of my other current loves) two ways.

I got the idea for the Dhal and the Quinoa & Cauliflower Cakes from the ‘Vegetarian Everyday’ cookbook, which is also where I got the cauliflower pizza crust so I had high hopes. I did a test run of the cakes recipe over the weekend while my college boys were still home. They were quite a hit, very tasty and a great use for leftover quinoa (although other grains would probably work too). This is not a carb free recipe, although they are all good carbs. The oats are high in fiber and rich in antioxidants, and the quinoa is high in protein, magnesium, iron and calcium and its gluten free. Gluten free oats are available as a gluten free alternative. The quinoa needs to be rinsed before cooking to wash off the saponin powder which is a naturally occurring protectant to make the seeds unpalatable to birds. Rinse until the water is clear and use a fine mesh colander as the seeds are pretty small and you will lose them down the drain.

The recipe also calls for ramps, which are a type of wild garlic usually only available in spring or summer. I remember buying ramps at a farmer’s market in Maine last summer but didn’t really know what to do with them. I think I added them to sautéed vegetables. They are fresh and mild, not sharp like regular garlic. I was unable to find ramps here in December so substituted spinach and garlic. My taste testers all agreed that the cakes would be even better with a sauce, so I paired the leftovers with a homemade Tzatziki sauce and brought them to a Niners game the next day where every last crumb was devoured. They were just as good the next day, warmed up in the oven. The yield is large so feel free to cut the recipe in half.

Dhal Red Lentil Soup

½ Tbsn coriander seeds or ground coriander

½ tsp mustard seeds or ground mustard

½ tsp cardamom seeds or ground cardamom

2 teaspoons curry powder

½ tsp ground cloves

½ tsp ground ginger

¼ tsp chili powder

6 dried apricots, chopped

1-2 cups vegetable stock

1 can coconut milk

1 cup dry red lentils, rinsed

3 Tablespoons olive or coconut oil

1 small onion, diced

2 cloves garlic, minced

salt and pepper, to taste

2 carrots, sliced

½ -1 head cauliflower, cut into florets

Handful of fresh spinach

If you are using whole seeds, crush them into a powder with a mortar and pestle. Combine the spices and the apricot into a small bowl.
Heat oil in a large saucepan over medium heat. Add the spice mix and saute, stir continuously, until its fragrant. Add the onion and garlic and saute until onion is translucent.
Add the cauliflower and carrots and stir to coat. Then add the lentils and broth. Simmer for 15 to 20 minutes.
Add salt and pepper to taste. If you want it a bit spicier add red curry paste and/or red pepper flakes to taste. Just before serving add spinach and stir to combine.

[/recipe]

Quinoa Cauliflower Cakes with Tzatziki Sauce

Servings: 8-12
Time: 60 minutes
Difficulty: easy
Print

Quinoa Cauliflower Cakes with Tzatziki Sauce

(Makes 12 large or 24 small cakes)

1 cup quinoa

1 2/3 cups cauliflower florets

1 large handful wild garlic or ramps (or 1 cup fresh spinach cut into ribbons and 2 cloves garlic, minced)

4 large eggs

1 1.3 cups crumbled feta cheese

¾ cup rolled oats

Sea salt and freshly ground black pepper

2 Tbsp coconut, avocado or olive oil for frying

Combine 2 ¼ cups water, the quinoa and a pinch of salt in a medium sized saucepan. Bring to a boil, reduce the heat and gently simmer for about 15 minutes or until you see small tails (the germ) on the quinoa seeds. Drain any excess water and set aside to cool.
Place cauliflower in a food processor and pulse until it is a rice-like texture. Transfer to a bowl and add the quinoa, beaten eggs, ramps (or spinach and garlic), feta, oats and salt and pepper. Stir until well combined. Refrigerate for 30 minutes.
Form the mixture into 12 patties with your hands. Heat the oil in a large frying pan on medium high heat. Add 4 patties at a time and cook for 3-4 minutes, or until golden brown. Flip carefully and brown the other side a few more minutes. Continue until all patties are cooked. Drain on paper towels.

TIp: An easy way to cut spinach is to stack the leaves and slice widthwise into thin ribbons.

Tzatziki Sauce

1 16oz container plain non-fat yogurt

1 cucumber, peeled, seeded and diced

1 Tbsn olive oil

1 Tbsn lemon juice

1-2 tsp fresh dill

2 cloves garlic

Combine all ingredients in a food processor or blender and blend until smooth. Add salt and pepper to taste. If it’s watery or too sour for your taste, add a bit of mayonnaise which will thicken it up and offset the sour.Tzatziki can be made ahead and stored in the refrigerator several days.

Meatless Monday – Portobello Mushroom Stuffed with Eggplant & Gorgonzola & Fennel Citrus Salad

by joycevandenbergporterJanuary 6, 2014

Eggplant and portobello mushrooms are a perfect marriage. Throw in a bit of gorgonzola and some spices and you have a delicious meal. Yum! “Portobello mushrooms are rich in potassium, essential amino acids, and vitamin B. They are low in calories and fat-free, but a great source of protein which is why they are so popular among vegetarians. Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. As a member of the genus Solanum, it is related to both the tomato and the potato. Surprisingly, it is botanically classified as a berry with its small edible seeds”. (Wikipedia) Who knew?

This recipe calls for marinating the mushrooms in balsamic vinegar first, which creates a meatier texture and richer flavor, however, this step is optional, especially if you prefer the original mushroom taste but you may need to add oil or vegetable broth so the mushrooms don’t dry out. Serve with a light salad or a fresh baguette. I’ve included a citrus salad because they are so good this time of year and I bought navel oranges and grapefruit at the farmer’s market last week. My favorite simple vinaigrette is equal parts avocado or olive oil with vinegar and salt and pepper. But my favorite vinegar is from my brother, Paul’s winery, Paradisos Del Sol in Washington State. It may not be fair to share this since I don’t know if the vinegar is for sale (but the wine is). Bon Appetite

Portobello Mushrooms Stuffed with Eggplant and Gorgonzola

4 large portobello mushrooms

½ tsp each of garlic and onion powder

½ cup balsamic vinegar

1/4 cup olive oil

1 small or ½ large onion, diced

2 Japanese eggplants

2-3 plum or roma tomatoes, chopped or 1 can diced tomatoes

2-4 garlic cloves, minced

6 ounces crumbled Gorgonzola, feta or mozzarella cheese

2 tablespoons chopped fresh basil

1/4 cup freshly grated Parmesan cheese (Optional)

Wipe mushroom caps clean with a damp papertowel. Do not immerse mushrooms in water as they will get waterlogged. Remove stems, chop and set aside.
Combine the balsamic vinegar, garlic powder, and onion powder together in a large resealable plastic bag. Add mushrooms, seal bag turn until mushrooms are evenly coated. Refrigerate for 1 hour.
Wipe eggplant dry, chop and sprinkle with salt. Let sit for a few minutes, until it sweats.
Heat oil in heavy medium skillet over medium heat. Add onion, eggplant, and garlic. Sauté until onions are translucent and eggplant is soft, about 5 minutes. Add tomatoes and mushroom stems and cook another 2 minutes. If you are using canned tomatoes, drain and reserve juice for another use. Remove from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper to taste.

Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes(Larger mushrooms may need to cook longer). Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm

Fennel Citrus Salad

1 stalk fennel, cleaned and thinly sliced horizontally(white part only)

2 pink grapefruit or navel oranges, segmented

1 avocado, sliced

1 bunch mixed greens

Toss ingredients with your favorite vinaigrette.

Epiphany From a Veggie Burger

by joycevandenbergporterJanuary 3, 2014

Epiphany from a Veggie Burger

I am six months in to the Good Mother Diet, about half way through this experimental year (although less than two months into the blogging world). I promised myself when I started gmd last June, not to form judgments or make any permanent decisions until the full year was up. Rather this is supposed to be a fun, exploration into the food world, one healthy meal at a time. That is still my plan, but I have a sneaking suspicion that this road I’m travelling only goes in one direction. I wasn’t planning to make New Year’s Resolutions, however, today’s lunch gave me pause and take a moment to reflect. I certainly feel better about my decision to stop eating meat. That feels right to me. I used to love a good ribeye steak or a double double at In and Out, so I’ve been surprised that I don’t miss meat at all. Perhaps it’s because I have been having so much fun trying new food combinations and maybe I’ll get bored when I’ve lost my enthusiasm for my new mandolin.

Now, back to my lunch. I really like veggie burgers (cheddar cheese, no bun) and I often have them for lunch. Today, I tried a new brand that promises to taste like a regular hamburger. Now generally I don’t like food that ‘pretends’ to be like something else. I like my veggie burgers to taste like veggie burgers. One bite into this burger and I knew they had not falsely advertised. In no way do I want to knock Morning Star. It’s probably to their credit that they made a veggie burger that tastes so much like a hamburger. Those of you who don’t like veggie burgers but like hamburgers might really like these. What was surprising was my reaction to the taste of ‘beef’. I would have thought I would be thrilled to ‘have my cake and eat it too’ so to speak but that was not the case. My stomach and my brain revolted. I ran back to the freezer to check the label on the box just to be sure – textured soy protein, the ultimate pretender. I was very surprised at my response. I once gave up canola oil, sole, kidney beans, wheat and a few other foods for a year to test out a food allergy theory and had no problems when I added them back in my diet. So why did my stomach lurch at this ‘textured soy protein’ pretending so well to be beef? Why can’t I get the taste of hamburger out of my mouth? I always considered that if I chose to eat meat again when this year is done, I might feel bad or guilty but never really considered the mind/body connection. Maybe this is a one time experience. Who knows?

So what is my big epiphany? Good Mother Diet has changed me (and not just the five pounds I’ve lost). It’s not just about having fun with food, although that is what gmd blog is mostly about. If you want to know more about how Good Mother Diet came to be, click on the ‘About’ tab. On some devices you have to click on ‘Menu’ for the tabs to pop up. I’m just going to let the year play out and see what happens. Happy New Year!

[J1]

Meatless Monday – Tom Kha Tofu & Spicy Thai Salad

by joycevandenbergporterDecember 30, 2013

Tom Kha Tofu & Spicy Thai Salad

Tom Kha Gai, or Thai Coconut Chicken soup is a very flavorful soup usually made with coconut milk, galangal and lemongrass. I had it the first time in the 80’s at San Francisco’s Thep Lela Restaurant and fell in love. I wanted to try a vegetarian version so opted for Tom Kha Teohu (tofu). Tofu works really well in this dish, which as a main course is a nice but light dinner. I paired it with a Thai inspired salad featuring napa cabbage and other julienned veggies tossed in a spicy Asian style vinaigrette.

I tried to include many substitutions for hard to find ingredients. I don’t think you should have to restock your pantry for one meal, however, if you like Thai or Asian food, many of these ingredients are worth having on hand. I’m sure purists wouldn’t agree with me but I would rather make a great meal with what I have on hand and not worry if it’s not perfect or authentic. I figure my only truly authentic Thai meals will be consumed while on vacation in Thailand surrounded by all the beauty and color of the country. Lime zest and juice can be substituted for kaffir and ginger root or paste for galangal root. Several options are listed for red chili peppers which are fairly seasonal. I would not recommend using lite coconut milk unless you reduce the volume of broth which also reduced your yield. Vegans can use 1 teaspoon salt instead of fish sauce. To make this a more filling dish add more vegetables (snow peas and red bell pepper are good choices). Enjoy!

Tom Kha Tofu

1 can coconut milk

3 cups vegetable broth

6 kaffir lime leaves (or 1 T lime zest and1/8 cup lime juice

4-5 quarter-size slices, peeled fresh galangal or ginger

1 stalk fresh lemongrass or lemongrass paste

1 container extra firm tofu

2 cups shitake, button or crimini mushrooms

1 zucchini, halved lengthwise and thinly sliced into half circles

1 tablespoon Thai or Vietnamese fish sauce (Optional)

1 teaspoon sugar

1 red chili pepper, sliced into thin rings, 8-10 dried Thai birds eye peppers or 1 teaspoon Thai chili paste

small bunch fresh basil, leaves only or 1 T dried Thai basil

Drain the tofu and slice it lengthwise into 8 equal pieces. Place the pieces on a couple of layers of papertowels and cover with a couple more. Press gently to get out water. Set aside.
Cut the lemongrass into a 6 inch piece, using only the bottom white part. Pound it with the side of a cleaver or mallot to release the flavor. You should be able to smell the lemongrass. Cut into 2 inch pieces and pull apart
Bring the broth to a boil in a medium stockpot. Add the galangal, lemongrass, sugar and lime. Simmer 10 to 15 minutes.
Taste the broth. If it has enough flavor, you can remove the solids with a slotted spoon. Or you can leave them in for added flavor but you will have to warm your guests which items aren’t edible.
Add the coconut milk, chilies, fish sauce and simmer for another 5 minutes or so.
Taste your broth. If it is too sour, add a bit more sugar. Or you can add salt to taste.
Add the tofu. Turn down or off until shortly before you are ready to serve.
Turn the heat to medium, add mushrooms,zucchini and fresh basil leaves and cook about 5 minutes. Serve hot.

Spicy Asian Salad

1/2 red bell pepper

3 Green Onions

1/2 Napa cabbage

1 large carrot

1/2 cup slivered almonds toasted in a dry skillet for about 5 minutes or until slightly golden

Slice red pepper and napa cabbage thinly and separate. Julienne carrot(a Cuisinart or mandolin makes it easy). Cut scallions into 2 or 3 inch sections and sliver. Combine all ingredients.

Dressing:

1/4 cup white vinegar

1/4 cup vegetable oil

1/8 cup rice vinegar

dash sesame oil

1T Soy Sauce

1 tsp .Chili Paste (Optional)

1 Garlic Clove (minced)

1/2 tsp sugar

Combine vinaigrette ingredients and toss with veggies.

Margherita and Pesto Chicken Pizzas on White Whole Wheat Crust

by joycevandenbergporterDecember 29, 2013

WHAT? PIZZA CRUST MADE WITH WHITE WHOLE WHEAT? ISN’T THAT A MISNOMER? I AM ON THE HUNT FOR THE PERFECT HEALTHY PIZZA…

What is white whole wheat? I have only recently heard about white whole wheat flour, which is reported to retain the nutrients as a whole grain flour but be lighter in look and flavor. Standard whole wheat flour is made using red wheat which is darker in color and makes a heavy whole grain flour or requires lots of processing to make into white flour By contrast, white whole wheat flour is made with albino wheat which is an entirely different variety. This type of wheat grain has a lighter hue and requires much less processing to produce a flour that is more similar to bleached white flour.

I was not able to find white whole wheat flour locally, so ordered it online from www.kingarthurflour.com. Since ordering though, I have noticed that Trader Joe’s carries the King Arthur brand. As a pizza lover who is trying to avoid ‘empty’ carbs (those made with white flour), I decided to make a couple of pizzas and see how it goes. I used the King Arthur recipe, which is dairy free and 100% whole grain. Most whole grain recipes call for less than a third whole grain and are mostly white flour. I thought the pizza turned out pretty well but after reading comments about homemade pizza have decided to invest in a pizza stone (for next time) which gives a crispier crust. It is not quite as light and crusty as white flour pizza crust but it is less dense and doesn’t have the slightly bitter taste that whole wheat sometimes gives baked goods. I will definitely make it again and roll it even thinner next time – but I have a few more whole grain recipes so will keep testing…

This recipe makes one large or two small pizzas. I cut my dough in half and topped one with olive oil, garlic fresh mozzarella, sliced tomatoes and fresh basil. I topped the finished pizza with more basil and fresh greens. The second pizza I topped with pesto, sliced cooked chicken, shredded mozzarella, red peppers and scallions. I followed the recipe and found it nice to make the dough the night before and just roll it out and les it rise before game time. Makes a great halftime appetizer. Just glad my team won!

White Whole Wheat Pizza

Ingredients

3 cups King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole Wheat Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons honey
2 tablespoons lukewarm orange juice
2 tablespoons olive oil
3/4 cup lukewarm water

Tips from King Arthur bakers

What’s with the orange juice in this recipe? No, it doesn’t make your pizza taste like oranges; but it does mitigate the somewhat tannic flavor whole wheat can sometimes have. Substitute water if desired.
Can you use traditional red wheat flour in this recipe? Absolutely; your crust will be darker, and more assertively flavored due to red wheat’s stronger taste.
Researchers managed to increase antioxidants to their highest level by baking pizza crust at 500°F. However, since some readers have ovens that won’t heat that hot; and since baking at 500°F can be a little tricky (the time difference between perfect and burned becomes very short), we’ve chosen a slightly more moderate baking temperature: 450°F

1) Combine all of the ingredients, and allow to rest for 30 minutes; this gives the whole wheat flour a chance to absorb the liquid.

2) Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough.

3) Transfer the dough to a bowl, cover it, and let it rest at room temperature for 30 minutes. Refrigerate overnight, or for about 18 hours; a bit longer is fine. Handy schedule: Make pizza dough at 8 p.m., and refrigerate until 4 p.m. the next day. Shape, let rise for 2 hours, and bake at 6 p.m.

4) Remove the dough from the refrigerator. Pat it into a lightly greased half-sheet pan (18″ x 13″) that’s been drizzled with olive oil. This will make a thick-crust, Sicilian-style pizza, one that’s thick enough to undergo the long bake at a high temperature necessary to optimize its antioxidants.

5) Brush the dough with sauce, if desired; and top with your favorite cooked toppings: cooked vegetables, and/or cooked or smoked meats. Don’t add the cheese yet. Cover the pizza, and let it rise for about 2 hours, or until it’s very puffy. Towards the end of the rising time, preheat the oven to 450°F.

6) Bake the pizza on the bottom shelf of the oven for 8 minutes, then remove it from the oven and top with cheese, if desired.

7) Replace the pizza on a shelf in the upper third of the oven. Bake for an additional 6 to 8 minutes, until the cheese is melted and the crust browned.

8) Remove the pizza from the oven, let rest for about 5 minutes (for the cheese to settle), and serve right away. If not serving right away, transfer the pizza to racks to cool, so the bottoms stay crisp.

Yield: about 16 slices.

Wheatless Wednesday – Singapore Chili Crab

by joycevandenbergporterDecember 25, 2013

Twenty Five years ago, today, at 8:39pm, we welcomed our first child into the world, an entire month early. What a Christmas miracle! Little did we know how our lives were about to change. Now he is a grown man, college graduate and out in the working world. For this special “25 on the 25^th” birthday/Christmas dinner I want to serve a memorable feast worthy of the occasion. I have made Singapore Crab one time before and it was really tasty, a bit messy but fun to eat – a real crowd pleaser. It sounds perfect! Traditionally, Singapore Chili Crab is made with live crab but that is not my style. You can buy crab already cracked and cleaned which will save some time (and mess) but it’s not that difficult to do yourself. I have included directions below. I couldn’t find red chili peppers since they are out of season, so I used chili pepper paste. If you are using fresh chili peppers, make sure you wear gloves to protect your hands from the chili oil, which is almost impossible to remove from your skin. Singapore Chili Crab is a pretty spicy dish, so you may need to cut down on the chili peppers or use a less hot variety. Serve over rice or rice noodles and pair with a tossed green salad to offset the heat. Merry Christmas!

Singapore Chili Crab

Serves 4-6

2 whole Dungeness crab (cooked)

¾ cup ketchup

2 cups water

¼ cup cornstarch

1 Tbsn soy sauce

¾ cup vegetable oil

14 cloves garlic, minced

½ cup minced shallots

20 red chili peppers, minced with seeds (or chili pepper paste)

2 tsp lemon juice

2 eggs, beaten

6-8 scallions, minced

Crack and clean the crab. Make sure you make several cracks in each leg to allow the sauce to get inside. Directions below.

In a large bowl, mix the ketchup, water, cornstarch and soy sauce.
Heat a pan (large enough to fit the crab) and saute the garlic and shallots in the oil for a few minutes. Add chili peppers and saute for a few more minutes. Pour sauce mixture into the pan and stir to combine.
Add the crab and mix to evenly coat. Cover and let simmer until the crab is heated through.
Remove cover and add the lemon juice. Stir in the beaten egg. Sprinkle with scallions to serve.

CRACKING AND CLEANING A CRAB

Place the cooked crab on a cutting board on its back. Hold the body in one hand and gently twist each of the legs and claws off with the other. Set them aside.
Remove the tail flap and both flaps near the eyes. Discard.
Pull off the back shell and remove the ‘dead man’, the spongy gills and the orange ‘skin’.
Rinse the body then cut in quarters.
Using a metal or wooden meat tenderizer, give several hammers to each leg, enough to crack the shell and allow access to the meat.

Meatless Monday – Roasted Acorn Squash with Wild Rice Stuffing

by joycevandenbergporterDecember 23, 2013

Acorn Squash with Wild Rice Stuffing & Pear and Cambozola Salad

When I was a kid, my Mom used to roast acorn squash with butter and brown sugar. My favorite part was the little pool of melted brown sugar and butter that would form in the hollow. Yum! This is a more grown up version, suitable as a vegan main course. It kind of reminds me of a Thanksgiving stuffing but without the turkey. This dish is very impressive looking and is great for dinner parties or as a holiday centerpiece. It has that perfect salty, sweet combination and the toasted pecans give it a satisfying ‘meatiness’. I love the natural heart shape. It would be a great Valentine’s Day dish! Vegans should omit the Campozola or replace it with sliced avocado or vegan cheese. Serves 4-6 (Makes enough stuffing to fill 2 large or 3 small squash)

Acorn Squash with Wild Rice Stuffing

Ingredients:

½ cup dried brown rice
¼ cup dried wild rice
2 cups vegetable broth
1 cup fresh brown mushrooms, wiped clean and sliced
2 acorn squash
1-2 Tbsp. maple syrup or brown sugar
1 -2 Tbsp olive oil
1 medium onion, finely diced
¼ cup dried currants (or unsweetened dried cranberries)
¼ tsp salt
¼ tsp. pepper
½ cup pecans

Cook the brown and wild rice together with vegetable broth.
Heat the oven to 400° and place a rack in the middle position.

Cut squash in half with a sharp knife and remove the seeds. Use a dry paper towel to get the rest of the stringy bits.
Place the squash, cut side up, on a baking sheet, and brush olive oil on the tops and insides of the squash halves. Brush maple syrup (or sprinkle with brown sugar) on the tops and insides as well, and season with salt and fresh pepper. Roast in the oven for about 30 minutes, until you can pierce it with a fork but not yet soft.

Toast the pecans in a dry pan for a few minutes, until they become aromatic and start turning brown.(You can also toss them first in melted butter or coconut spread for an even more delicious taste). Let cool.
Saute the onion in 1 Tbsp olive oil in a large pot until soft. Add fresh mushrooms, if using, and cook another couple of minutes.
Remove from heat and stir in the cooked rice, pecans, and currants. Add salt and fresh pepper to taste.
Scoop one quarter of the rice filling into each of the roasted squash halves. It’s a bit messy, so I found it easier to move the squash to a plate for filling and then put it back into the pan.

Continue roasting the squash for 20 to 30 minutes more. It should be completely tender and the stuffing hot. You should hear it sizzling.
Serve warm.

Pear and Cambozola Salad

1-2 d’Anjou or Bosc pears

8 red globe grapes

1 wedge Cambazola Blue cheese (camembert or brie work well too)

2-3 cups mache or mixed salad greens

Vinaigrette (2 Tbsn olive or avocado oil, 1 Tbsn red wine vinegar, 1/4 tsp Dijon mustard, dash salt and pepper)

Cut pears in half lengthwise, core using a melon baller and thinly slice lengthwise.(Easiest done with cut side down)
Slice grapes
Cut 4 thick slices of cambazola
Wash and dry greens and toss in vinaigrette.
Place ¼ of the greens on a salad plate and arrange ¼ of the pear slices, grapes and 1 slice cambozola on top for each serving.

Grilled Oysters with Garlic Chipotle Butter

by joycevandenbergporterDecember 21, 2013

Today my husband came back from the Farmers Market at Country Mart with a bag of really large fresh oysters in the shell and I knew immediately what I wanted to do with them. A couple of years ago, our friends, Chris and Carrie, gifted us with a bag of fresh oysters they had brought back from their weekend at Point Reyes. Not having prepared oysters before, I went on to the Hog Island Oyster Company website and found many great recipes for both raw and cooked oysters. We opted to try their “Hog Wash” mignonette and their barbecued oysters with Garlic Chipotle Butter. We really liked the Hog Wash for dipping raw oysters, but we Loved the Garlic Chipotle Butter. We were practically licking the shells clean!

Following is the Hog Island recipe. I took a shortcut and used one whole tube of garlic paste which was much easier than peeling and chopping ¾ cup of fresh garlic. I had a 7 oz can of chipotle chiles in adobo sauce so I used the whole thing, rather than wasting some of it. Otherwise, I followed the recipe pretty closely. I have now done both the ‘burrito’ method and the bowl and spoon and think both work just as well..

In preparing the oysters, you can pre-shuck them using an oyster knife or put them on the grill whole until the shell pops (it is an audible pop) and you can more easily remove the top shell. Make sure you have an oyster knife. A regular knife will not work and is unsafe. Click on this link for a video of proper oyster shucking technique from Hog Island. http://hogislandoysters.com/kitchen/shucking-oysters Enjoy!

Grilled Oysters with Garlic Chipotle Butter

The Ingredients

50 Hog Island sweet water Oysters

1/2 lb (two sticks) unsalted butter softened to room temp

1/2 cup brown sugar

1/2 cup bourbon

3/4 cup finely chopped garlic

Half of (10 oz) can of chipotle chilies in adobo sauce,chopped.

The Butter (can be made up to one week in advance, keep refrigerated)

In a medium bowl, dissolve the brown sugar with the bourbon. In a food processor or blender, combine the softened butter with the bourbon/brown sugar mixture and add the garlic and chipotles. Mix on medium/high speed until well blended (OK if some chunks remain). Lay down a sheet of parchment paper (12″ or so), scoop the butter compound onto the sheet working to form a long row. Roll the butter in the parchment, like a burrito, folding the ends as you go. Refrigerate for about two hours or until firm. The finished roll should be the dimension of a cube of butter, only longer (about a foot). When you are ready to grill, slice 1/8″ pats of butter from the butter log and place on top of your shucked, raw oysters. Allowing the butter to melt as the oysters cook. *You can also skip the log-roll and leave the butter in a airtight covered bowl (refrigerate after making). Scoop a tablespoon of the mixture onto each oyster as they grill.

Tip: I opted for the burrito method for the butter and found it a bit gloppy at first. It was easier to work with once it was in the refrigerator for a bit. I rolled it in the parchment paper and went back a couple of time to form it into a more rectangular shape as it hardened.

The Grill

Preheat the grill to medium hot. You can pre-shuck the oysters or just place them whole on the grill. Once you hear them pop, they will be easier to open. Wearing an oven mitt, pick up the hot oyster and insert the tip of an oyster knife in the opening at the skinny tip of the oyster and pry the top shell off. Place a pat of butter onto each shucked oyster and place back on the grill. After about 2-4 minutes of bubbling and sizzling remove the oysters from the heat. The oysters will be ready when the edges of their meat begins to curl and the butter sauce is bubbling hot. Remove from heat and let cool slightly before eating.