Wheatless Wednesday – Seared Ahi Tuna & Sunomono

by joycevandenbergporterDecember 18, 2013

Wheatless Wednesday – Seared Ahi Tuna with Sunomono, Edamame & Ahi Poke

With Guest Chef, Eric Porter

We are filled with great joy to have all three of our sons home for Christmas, the first time we have all been together since June. Our oldest son, Eric, has been interested in cooking since he was a toddler, standing on a stepstool and helping me make peanut butter cookies, pancakes and other kid favorites. When he was older, he learned cooking basics from me and grilling techniques from his Dad. Then he moved out and has taken cooking to a whole new level. For the past several years, Eric and I have engaged in what I think of as friendly ‘cooking wars’, where we take photos of whatever gourmet meal we just made and text it to each other. Eric has created quite a reputation as a great cook among his friends and rightly so. I have had the pleasure of Eric’s famous Seared Ahi Tuna several times and am pleased to have him as the first guest chef for Good Mother Diet.

Notes from the Chef – A dish like this is delicious, beautiful and looks decadent but is actually very easy once you get comfortable working with Ahi. Ahi is a fish that is generally served raw to rare. People are sometimes are afraid of working with raw or rare fish, however if you buy your fish from a reputable local source, the fish should be good. Keep in mind that most if not all tuna is flash frozen on the boat which is a means to preserve the flavor and keep it fresh. Pickling the daikon takes out all the sharpness and adds a pleasant sweetness. This is best done days before but in a pinch, it can be done that day as well. Kept in the refrigerator, it only gets better and will last for 2 weeks. In making the dry rub for the tuna, I find that dry ginger works best in this dish rather than fresh, because it’s easier to blend evenly with the rest of the dry spices. The hardest part of this dish is in removing what I call ‘the horn’, the fibrous tip on each piece of tuna. It’s easy to see what to remove when you look at the grain of the fish. There are two parts of the Ahi steak, a large piece where the grain goes one way and a small piece where the grain goes the other direction. You need to remove the small piece which is too fibrous for this dish. I hate to throw it out so I usually use it to make Ahi Poke. You can also make poke with a prime piece of tuna, which makes a prettier dish, but for our purposes, we are going to make use of the less desirable bits. If I have one thing to say about Ahi tuna, less is more, because it is so good on its own. I believe that everything on your plate should look good and I like to use edible ingredients in my presentation.

Seared Ahi Tuna over Marinated Daikon

2 cups fresh Daikon radish

1 Tbsp fresh ginger, finely minced or ginger paste

¼ cup carrot or beet juice to color (optional)

Up to ½ cup rice vinegar

2 lbs fresh Ahi tuna

1 Tbsn salt

2 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp ginger powder

1 tsp sesame oil

1 Tbsn Wasabi powder

Pickled ginger

Using a mandolin or grater, shred the radish into long strips.
Combine radish, ginger and juice in a container. Add ½ to ½ rice vinegar and water to cover. Cover and refrigerate. (The longer it marinates, the better)
Combine all dry ingredients in a medium bowl, or a pie plate.

Place Ahi tuna on a cutting board. You need to remove the tough fibrous part of the tuna (the small tip section). Using a knife, beginning at the ‘knotch’ where the grain of the fish changes, cut, as shown, taking care to remove the fibrous tissue. Reserve the small piece of fish to make Ahi Poke. Recipe below.
Dredge each piece of fish in dry rub on both sides, including edges, and brush off excess.
Add sesame oil to bowl and toss fish to coat evenly. Cover and refrigerate 1 to 2 hours. You don’t want it to come to room temperature before cooking.

Make wasabi paste by combining one Tablespoon wasabi powder with 1 Tablespoon water. Mix and shape into a cone. Let sit ten minutes.
Heat a heavy pan until it’s almost smoking. Sear the tuna 30 seconds to 1 minute on each side. Remove from heat and put in the freezer for 2 minutes.
Remove from freezer. Press sesame seeds into both sides. Slice and serve.

Ahi Poke

½ lb Ahi Tuna (whatever scraps are left from the Ahi steaks)

½ tsp sesame oil

1 tsp soy sauce

½ Tbsn lemon zest (from about half a lemon)

1 firm avocado

Working from the long end toward the tip of each piece, run the knife between the sections to remove the white fibrous tissue. You will need to use your hands to pull the meat off as well. Some of it will be small scraps. Cut the longer pieces into cubes.
Put tuna pieces in a bowl. Add remaining ingredients and toss well. Cover and refrigerate. (Best if marinated overnight or 24 hours).
Cut slices of avocado and arrange tuna mixture on top. Serve

Sunomono

1/2 lb salad shrimp

2 cucumbers

2 large carrots

¼ cup rice vinegar

½ tsp salt

8/8 oz package thin rice noodles

Bring a large pot of water to a boil. Remove from heat. Add rice noodles and let stand 3 to 5 minutes, stirring occasionally. Drain and rinse with cold water until they are no longer hot. Noodles should be soft but firm. Gently press the water out. Set aside.

Using a mandolin or grater, cut carrots into long strips
Using a mandolin, Cuisinart or knife, cut cucumber into thin circles
Rinse shrimp
Combine all ingredients. You may need to use your hands.
Top with shrimp

CHEF TIP-You can make a pretty cool dish to hold your edamame, or anything else, by shaving the side s of a cucumber on the wide setting. Form them into rounds and clip together with carrot or zucchini pins.

Edamame

Boil fresh or frozen edamame for 3 to 5 minutes. Drain and sprinkle liberally with salt. Serve.

Recipe: Seared Ahi Tuna on a Seaweed Salad (mysanantonio.com)

Meatless Monday – Butternut Squash Soup & Polenta Towers

by joycevandenbergporterDecember 16, 2013

Butternut Squash Soup & Polenta Towers

Although the sun is shining in Northern California this mid-December, it has been deceptively chilly outside, especially once the sun goes down. With temperatures below normal this past week, and another “Spare the Air Day” (an Only in Marin phenomenon, I believe, where we are not allowed to burn wood or use pellet stoves), the best way I can think of to make my house feel warm and cozy is to have a big pot of hot soup bubbling away on the stove. It won’t necessarily warm up your house like a good, old fashioned fire, but it will help your kitchen feel homey and welcoming, and smell divine. I remember my friend, Kim, once telling me that when she wanted her family to think she cooked all day, she would throw onions and garlic in a saute pan for a few minutes. She was very smart and I’m sure her family loved coming home to the wonderful smells coming from her kitchen. You can also greet your holiday guests with hot apple cider (apple cider with cinnamon sticks and cloves) which makes your home smell like Christmas.

Butternut squash soup is my standard this time of year. It’s flavorful and low fat, as are most of my dishes, since I use vegetable or chicken broth instead of the cream or cream cheese called for in many recipes. Roasting the squash first, makes it very easy to peel and retains more vitamins than peeling and boiling. The recipe calls for fresh ginger which must be minced very finely. An alternative would be to add a 1 inch peeled chunk of ginger to the soup after it has been pureed and then remove before serving. Another good short cut would be to use a teaspoon of ginger paste. This soup is especially delicious served piping hot with a dollop of cold sour cream or non-fat yogurt (My favorite is local, Straus Family European Style yogurt, made here in Marin County) and topped with toasted pumpkin seeds.

The Polenta Tower is an easy dish to make and fun to serve. It also works great on a buffet or as a fancy dish to bring to a potluck, although it works better to omit the marinara sauce. I am a big believer that cooking should be as easy as possible and will take shortcuts when available. For some recipes I would make my own polenta from scratch but not for this dish. The Food Merchants Brand, pre-cooked polenta in the tube, is perfect for this recipe. It is organic, (non-GMO), fat free, wheat free and gluten free. Best of all, it’s already in the perfect shape. There may be other brands that are just as good but this is what is in my refrigerator. The vegetables in this recipe can be altered for what is in season or what you already have. Vegetables that can be sliced into rounds work the best. Be creative and have fun with your food! Vegans should omit the mozzarella and sour cream.

Butternut Squash Soup

1 butternut squash

1 large or 2 small leeks

1 medium onion, chopped

2 Tbsn olive oil or butter

1 tsp finely minced ginger, or to taste

6 cups vegetable broth

sour cream or non-fat yogurt (optional)

¼ cup pumpkin seeds or pepitas (optional)

Cut butternut squash in half lengthwise and scoop out the seeds. You can use a dry paper towel to get the last bits of pulp. Oil a glass baking dish and place squash in the dish cut side down. Cook at 375 degrees for about an hour, or until a fork easily pierces the thickest part of the squash. Let cool.
Cut the leeks lengthwise and wash thoroughly under running water, fanning the layers of the leek like a deck of cards to remove any grit hidden in between. Slice lengthwise and chop, using the white part only.
In a large stock pot, saute leek, onion and ginger in olive oil until soft.
Scoop out squash from the shell and add to the stock pot, breaking it up with a wooden spoon.
Add 2 cups of broth and stir, cooking for another 10 minutes. Let cool slightly.
Puree the squash mixture in a food processor or blender until smooth. You may have to do it in two batches. If your puree does not come out silky smooth or you can see bits of leek, you may want to cook it a bit longer and puree it again.
Return it to a clean stock pot and add the rest of the broth. Heat on medium to low heat another 10 to 20 minutes to let the flavors blend.
Toast the pumpkin seeds in a small, dry saute pan over medium heat for a couple of minutes until they are golden and lose their raw taste. Let cool.
Ladle soup into bowls and top with sour cream and toasted pumpkin seeds.

Polenta Towers

(Makes about 8 towers)

2 cups marinara sauce (Use your favorite or make your own, recipe below)

1 18 oz tube of cooked polenta

1 ball or 3-4 boccoccini fresh mozzarella (optional)

4 smaller portobella or crimini mushrooms,

1 japanese eggplant

1 zucchini

1-2 ripe tomatoes

1 small bunch fresh basil

2-3 Tbsn olive oil

Remove plastic from polenta, cut off curved ends and cut into ½ inch rounds.
Drain mozzarella and cut into ½ inch rounds
Wash and dry eggplant, zucchini and tomato and slice them into rounds as well. Cut stems from mushrooms even with the cap and sliced in half horizontally. If they are small, leave whole. Slice mozzarella.
Wash and dry about 6 large basil leaves and slice them into ribbons.
Heat 1 Tablespoon olive oil in a pan over medium to medium high heat and saute polenta until golden on both sides. Remove and set aside.
Add another tablespoon oil, a bit of chopped garlic and saute the eggplant and then the zucchini and mushrooms, adding more oil if necessary. (Note: If you have time, you can salt the eggplant slices and let sit for 10 minutes or so. Eggplant which has ‘sweated’ usually absorbs less oil.) Remove from and set aside.
To assemble the ‘towers’, ladle ½ cup marinara sauce onto the middle of a plate. Place a polenta circle on top of the sauce, then top with mozzarella, tomato, eggplant, mushroom and zucchini, depending on their size. I usually go from biggest on the bottom to smallest on the top.
Garnish with fresh basil.

Marinara Sauce

Makes 3 cups

1 28 oz can crushed tomatoes

2 Tbsn fresh basil, finely chopped

2 cloves garlic, minced

1 Tbsn olive oil

½ tsp salt

1 tsp balsamic vinegar

Heat olive oil in a saucepan and saute garlic for a few minutes. Add basil and crushed tomatoes and stir to combine.
Bring to a boil and add salt. Simmer about 45 minutes.
Before serving add balsamic vinegar and stir to combine

Seared Scallops with Zucchini “Pasta”

by joycevandenbergporterDecember 11, 2013

Seared Scallops with Zucchini “Pasta” and Roasted Beet Salad

Last summer, spent at our Maine house, was a balancing act when it came to dinner, which we rotated among friends and took turns hosting. I had just begun the Good Mother Diet, my husband was protein heavy and mostly carb free and our friend, Rick went back to our ancestral roots with the Paleo diet. Well here is a meal that satisfies all three! The pasta is not real pasta, but noodles made by slicing zucchini into long, skinny spaghetti-like ribbons. For this a mandolin works best, however, you can also use a grater, zester or potato peeler but it won’t look as nice. If you want it to look even more like spaghetti, you can peel the zucchini before cutting it but I prefer to keep the skins (and vitamins) in the dish.

This is my favorite way to prepare beets. Roasting, rather than boiling, intensifies the color and flavor, plus it is by far the easiest way to remove the skin. Using varieties with different colors makes for a prettier dish. If making the entire meal, start by roasting the beets since that can take a half hour or so, depending on the size of your beets and get the zucchini ‘pasta’ going. The beets can be made ahead of time and will last in the refrigerator several days. The actual cooking time of everything else is pretty short and should be done just before serving. Paleos, like Rick, should omit the pistachios, cheese and seasoning/salt.

Serves 4

Roasted Beet Salad

4 beets

1-2 Tbsn olive oil

1 head butter lettuce (washed and separated)

Vinaigrette ( ¼ cup olive oil, ¼ cup red wine vinegar, 1 Tbsn Dijon Mustard, salt and pepper)

Feta (optional)

Cut leafy stalks off the beets, taking care not to cut into the flesh. (You want to keep all the juice inside). Reserve leaves for another use or chop them and saute in olive or butter with garlic and serve on the side.

Wash and dry beets but don’t peel them. (The peel will slide off easily after they are roasted). Lay them on a large piece of aluminum foil. Brush them with olive oil and fold the foil up and seal into a leak-proof package, or you can use a covered baking dish. Bake at 400 degrees for about 45 minutes or until you can easily pierce them with a fork. Larger beets can take up to an hour, so check often. Be careful when you open the pouches, as they will be very steamy and can burn your fingers.
Remove from heat and let cool. Once they are cool enough to handle, slip the skins off by hand or with a papertowel. (You will be surprised how easy it is).
Slice and serve with lettuce and sliced apple. Drizzle with vinaigrette and top with feta, if desired.

Seared Sea Scallops and Zucchini “Pasta”

1 lb large sea scallops

2 Tbsn avocado oil (or another oil that does well in high heat)

1/2 tsp creole seasoning (like Tony Chachere’s) or just salt and pepper

¼ cup white wine

4 – 6 zucchini (depending on size)

1 Tbsn olive oil plus 1 Tbsn butter (or all olive oil)

¼ cup shelled pistachios, coarsely chopped (Optional)

2 oz parmesan, grated or thinly sliced Optional)

Using a mandolin, cut the unpeeled zucchini into thin pasta sized ribbons. (A grater or potato peeler will work as well). Place the ‘pasta’ strands on a papertowel and sprinkle with salt. . Cover
with a papertowel and press down gently. Let them ‘sweat’ for about 30 minutes to remove the extra moisture.

Toast the chopped pistachios in a small, dry pan on medium heat for a few minutes (until you can smell them cooking). Let cool.
Heat olive oil and butter in a saute pan over medium heat. Add the garlic and saute for a few minutes. Turn off the heat and add ‘pasta’ and pistachios. Toss gently. Top with parmesan if desired..
Wash and dry scallops. Put them in a bowl with the oil and seasoning. Gently mix until scallops are coated. The oil should not pool in the bottom of the bowl. Pour off excess oil that doesn’t mix back in. The scallops won’t sear if there is too much moisture or oil.
Heat a cast iron, or other skillet, on medium high to high heat. The pan should be very hot. Cook scallops in a single layer, without crowding. You may have to cook them in two batches. Cook for about 2 minutes or until golden brown. Turn and cook the other side 2 minutes.
Remove scallops from the pan. Add wine to the hot pan and stir to deglaze and reduce the liquid to make a sauce. If you overcook and too much liquid goes away, just add a bit of water.
To serve, place ¼ of the ‘pasta’ mixture on each plate. Top with ¼ of the scallops. Drizzle with wine sauce.

Meatless Monday – Pizza with Cauliflower Crust

by joycevandenbergporterDecember 9, 2013

Cauliflower Crust Pizza with Mushrooms and Carmelized Onions

Yes, a pizza crust made with cauliflower! Much to my carb fearing husband’s dismay, I really like pizza. He actually likes it too but not what it does to his waistline. I, however, can’t resist. I love deep dish, thin crust, thick crust, flat bread, you name it. So I was very excited to stumble upon this recipe for pizza made with a flour free crust in the “Vegetarian Everyday” cookbook (by David Frenkiel and Luise Vindahl). The recipe calls for cauliflower which sounds completely crazy but I couldn’t wait to try it out. I was not disappointed. The crust also includes ground almonds, which I have learned can be used for half of the flour in most baking and cooking recipes. Almond flour and almond meal are interchangeable in recipes. Almond flour is made from peeled, blanched almonds while almond meal includes the skin. I used almond meal that I found easily at Trader Joes. “It is gluten free. Half a cup of ground almonds contains 10 grams of carbohydrates, 6 of which are fiber, for a net carb count of 4. That half cup also contains 10 grams of protein, 23 grams of fat and 273 calories” (www.about.com). Compare that with 1/2 cup white flour which has 47.7 grams of carbohydrates, 1.7 grams of fiber, 6.5 grams protein, .61 grams of fat and 228 calories. Since almond meal is nutrient rich but also calorie dense, combining it with cauliflower makes for a nutritious, low carb and surprisingly yummy pizza.

Pizza Crust

1 head cauliflower

¾ cup ground almonds (almond flour or almond meal)

1Tbsp dried oregano

3 large eggs, beaten

Pizza Toppings

1 medium onion

1-2 Tbsp balsamic vinegar

8 oz mixed mushrooms (crimini, portobello, etc)

¼ cup olive oil

2-3 cloves garlic, chopped

1 cup any combination shredded cheeses (mozzarella, fontina, parmesan, asiago, provolone )

Chop garlic and place in a small bowl with the olive oil and let sit to blend the flavors while you prepare the crust.
Preheat the oven to 400 degrees and line a baking sheet or pizza pan with parchment paper.
Roughly chop the cauliflower then blend it in a food processor until it’s a fine rice-like texture.
Measure 3 cups of the cauliflower mixture and place in a mixing bowl. Add the ground almonds, oregano and salt and pepper and mix with your hands. Make a well in the center and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than traditional pizza dough.
Transfer to the parchment-lined baking sheet or pizza pan and form into a pizza shape by flattening the dough with your hands. Make the edges slightly higher. Bake for 25-30 minutes, or until golden.

While the crust is baking. Slice the onion and saute the slices over medium high heat in 1 Tbsp olive oil mixture until golden, keeping the rings intact. Flip them like pancakes to cook the other side. Break the rings apart and add a splash of balsamic vinegar. Saute a few more minutes, then remove from pan and reserve
Wipe the mushrooms with a damp papertowel and slice. Sautee them over medium high heat in 1 Tbsp olive oil mixture for a few minutes, or until they start to lose their water. Remove from pan and reserve.

Remove the pizza from the oven. Spoon the remaining olive oil mixture over the pizza crust, spreading evenly. Add most of the cheeses then top with onions and mushrooms. Sprinkle remaining cheese over the top.
Return to the oven for 5-10 more minutes. Serve immediately. Does not reheat well.

Wheatless Wednesday – Crab Quinoa Tower

by joycevandenbergporterDecember 4, 2013

Crab season is here! I had my first last week and it was sweet and delicious. It is less expensive and fresher to crack and clean your crab at home, however, if you don’t mind paying a bit extra, or you are in a rush for time, it can be nice to have it done at the market. I don’t mind doing it myself and have included directions below.

I am excited to incorporate another grain into this menu that have never made at home before, quinoa. As is my custom with new things, I googled quinoa and was impressed by what I found and sorry I haven’t made it before. The Incas, who believed Quinoa to be sacred, called it “chisaya mama” or “mother of all grains”. It is increasingly popular for its high protein content, dietary fiber and minerals; phosphorous, magnesium and iron. It’s also a source of calcium, so good for vegans and those lactose intolerant. As a bonus it is gluten free. For all those reasons, quinoa is considered a superfood. (www.Wikipedia.com) I used Rainbow quinoa but any kind will work just fine.

One note of warning, this recipe calls for an empty can for forming the tower. Mine got recycled tonight so I had to open a new can. Make sure your can has rims on both the top and bottom so the can opener has something to grab on to. My salad tonight was only going to have only mixed greens and arugula but ended up with a few garbanzo beans and mandarin oranges since I had to open both cans to make my tower.

FRESH CRAB QUINOA TOWER

Serves 4

Ingredients:

1 cup quinoa

2 cups vegetable broth

1 Tbsn olive oil

1 large ripe tomato, sliced into rounds

1-2 ripe but firm avocados, halved lengthwise, seeded, peeled and sliced horizontally

3 scallions, thinly sliced

1Tbsn parsley, minced

1-2 fresh, cooked crab, cracked, cleaned with meat removed (reserve claws) *Instructions follow

8 ounces mixed greens

1 bulb fennel, trimmed and sliced

Lemon vinaigrette (½ cup olive oil, ¼ cup fresh lemon juice, 2 T red wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper)

Directions:

Rinse quinoa under cold water until the water runs clear. In a 1 quart saucepan, saute quinoa in olive oil until slightly toasted, about 5 minutes. Add broth and bring to a boil. Reduce to a simmer, cover until liquid is absorbed and germ has spiraled out, about 20 minutes. Let cool.
Prepare vinaigrette or use your favorite. Put ingredients in a small container and whisk together or shake until combined.
Remove crabmeat from shells, retaining claws for garnish, and pull meat apart leaving large chunks. 1 crab will serve 4 with moderate proportions/2 crabs generously. Combine in a bowl with 3 or 4 Tablespoons vinaigrette, scallions and parsley.
Remove both ends from an empty food can (regular soup size) to make a hollow cylinder. Wash and dry can thoroughly. Place can in the center of one of the serving plates. Spoon in one fourth of the couscous mixture and gently press down with the back of the spoon.
Top couscous with one slice of tomato, then a quarter of the avocado, pressing with spoon after each layer. We love avocado so would use ½ half for each serving, however you can adjust the quantity to your liking. Top the avocado with a quarter of the crab mixture. While pressing on the crab mixture with back of spoon, slowly lift off can. Repeat to make three more plates. Top with a crab claw.
Toss greens and fennel with remaining vinaigrette and serve with crab towers.

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 – Carrot Coconut Soup

by joycevandenbergporterDecember 2, 2013

Carrot Coconut Soup & Marinated Tofu Triangles over Farro

I absolutely love soup, especially when it’s bright, colorful and full of flavor like this Asian inspired carrot soup. While making the soup, I opted for sauteeing the carrots and onions in Earth Balance Coconut Spread instead of butter. This spread is vegan, lactose free, gluten free and non-GMO and can be used in place of butter. It smelled heavenly while cooking and intensified the coconut flavor of the soup. I may have to try it tomorrow morning on toast.

I would normally serve the tofu with a long grained brown rice but I’m enjoying experimenting with grains I haven’t used before. I chose to boil the farro in water for about an hour and enjoyed the nutty, al dente result, however, you can soak the uncooked farro in water overnight to reduce the cooking time and soften the texture. Farro is the oldest cultivated grain in the world and was very popular during biblical times. It is less popular now because modern wheat has a higher yield and is more profitable to grow. It is a whole grain that has twice the fiber and protein of modern wheat. It is not gluten free but the gluten molecules are weaker so it is easier to digest. Farro also contains a carbohydrate called cyanogenic glucosides which has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. In addition to vitamins and minerals like iron, niacin, magnesium and zinc, it is rich in antioxidants and phytonutrients. (www.3fatchicks.com)

If preparing the entire meal, I would get the farro started cooking, then marinate the tofu while you chop the carrots and onions and get the soup going. The rest should fall together easily since all three dishes can sit and wait in their various stages until you’re ready for them. The farro can be cooked the day before and brought to room temperature before using. The tofu can be marinated in the refrigerator up to 24 hours ahead. Enjoy!

FARRO

Ingredients:

1 cup dried Farro

5 cups water or vegetable broth (I used a combination of the two)

½ tsp salt (if you don’t use broth)

1 zucchini, sliced in half lengthwise then sliced into half circles

8 brown mushrooms, wiped clean with a papertowel then sliced

1 Tbsn olive oil

Add the farro, broth and water to a stock pot and boil on high for 5 minutes. Reduce heat and simmer, covered, for about an hour. Let sit, covered.
Just before serving, heat a heavy skillet on medium high and add olive oil, zucchini and mushrooms, and cook for a few minutes, stirring to brown both sides. Add farro and mix well. Serve.

TOFU TRIANGLES

Ingredients:

1 container extra firm organic tofu

1/3 cup sesame oil

1 tsp chili oil (optional)

1/3 cup soy sauce

2 Tbsn rice vinegar

1 garlic clove

1 tsp red pepper flakes

1 inch piece of ginger, peeled and minced or grated

1 tsp honey

Drain tofu and pat dry with papertowels
Slice block into 4 slices, then cut each slice into 2 triangles
Combine the rest of the ingredients in a container that is wide enough to marinate the slices in a single layer. Add the tofu and let marinate in the refrigerator for at least a half hour (the longer the better). Turn at least once to coat the other side.
Broil the tofu for a few minutes on each side until browned in a glass baking dish with half the marinade. Simmer the other half of the marinade in a small pan.
Serve the tofu over the farro and drizzle with remaining marinade.

CARROT COCONUT SOUP

Ingredients:

¼ cup coconut spread (or oil/ butter if you prefer)

1 lb large carrots with stems removed, (scrubbed not peeled to retain nutrients), chopped

1 medium onion, chopped

2 cups vegetable broth

1 can 13/5 oz. unsweetened coconut milk

Thai style chili sauce or Sriracha for garnish, optional

Sautee carrots and onions in coconut spread in a large saucepan over medium heat until softened, about 15 or 20 minutes.
Add coconut milk and stir to combine. Let cool slightly.
Puree in a Cuisinart or blender until smooth.
Return to pot and add broth. Let simmer another half hour or until you are ready to serve.
Drizzle with chili sauce if you like your food extra spicy.

Wheatless Wednesday – Miso Ginger Braised Cod

by joycevandenbergporterNovember 28, 2013

Miso Ginger Braised Cod with Littleneck Clams, Potato Latkes with Homemade Applesauce

Happy Hanukah!

Since I have guests in town for Thanksgiving, I wanted to make tonight’s meal a bit festive (and bear no resemblance to the turkey and all the trimmings that we will be eating for the rest of the week). Miso broth is a great way to sneak nutrients into a meal. It’s a good source of fiber, protein, vitamins and minerals like vitamin K, riboflavin and Omega 3 and Omega 6 fatty acids. It’s high in sodium, however, so I would be careful about adding extra salt or look for low sodium brands.

Normally I wouldn’t include a carb like potatoes on Wheatless Wednesday (since it seems like cheating) but it’s the first night of Hanukah and I can’t break with tradition, however, I did make them wheat free.

MISO GINGER BRAISED COD

Ingredients:
1 quart miso broth
1/2 Tbsn minced or grated ginger
2 cloves minced garlic
1 cup white wine
1/2 tsp sesame oil
2 scallions thinly sliced

Directions:
Mix miso broth, ginger and garlic in a bowl. Place fish in a shallow dish and pour miso mixture over and marinate for about a half hour. Remove fish and set aside. Pour broth into a sauté pan. Add wine and bring to a gentle boil. Add clams and cook until they open. Remove clams and keep warm. Add fish in a single layer and braise 6 to 8 minutes until firm. Place one piece of fish and several clams in each serving bowl. Add sesame oil to broth and stir. Pour 1/2 cup broth over each serving of fish and clams. Garnish with scallions.

LATKES

Ingredients:
4 large potatoes
2 eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn rice/coconut or oat flour
1 to 2 cups vegetable oil

Directions:
Grate potatoes using a hand grater or Cuisinart fitted with the grate attachment. Grating is more work but I like long lacy strips that get nice and crispy. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning. Add the rest of the ingredients except the oil and combine. I used coconut flour which worked well and added just a hint of sweet, nutty flavor. Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle. Brown well on both sides. Drain on paper towels. Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

HOMEMADE APPLESAUCE
Directions:

Peel and core 3 pounds of apples. A combination of varieties, combining tart and sweet, makes a tastier applesauce. I used fuji, pippin and pink lady apples from my garden. Chop apples and place in a pot and cover with water. Simmer for 20 to 30 minutes until soft. Add 1/2 cup sugar and a dash of cinnamon and nutmeg. For chunkier applesauce just break apart with a wooden spoon. For a smooth sauce use a blender or Cuisinart.

Meatless Monday – Winter Squash Soup

by joycevandenbergporterNovember 26, 2013

Winter Squash, Bitter Green and Garbanzo Bean Soup with Updated Wedge Salad

Shorter days and colder temperatures call for food that warms you from the inside out like soup. I love broth based soups that are full of flavor but are also a meal in themselves without adding lots of extra calories. I wanted to pair it with a traditional crispy wedge salad but without the bacon, even though I know there is No Substitute for bacon, I replaced it with salted buttery pecans to mimic that salty, fatty, yumminess.

WINTER SQUASH SOUP
Ingredients:
1 whole kabocha squash (or other winter squash like butternut or acorn) peeled and cubed
5-6 cups vegetable broth
1 can garbanzo beans (or one cup soaked and cooked dry beans)
1 large bunch of super greens (kale, chard or spinach) washed
1 clove garlic, chopped
1/4 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon smoked or other paprika
1/4 to 1/2 teaspoon red curry paste (optional)

DIRECTIONS:
Combine the squash and broth in a soup pot and simmer until the squash is almost tender (about 20 minutes). Add the rest of the ingredients and cook another five minutes. I love garlic, cumin and curry and tend to use a lot of these ingredients, however, this soup may be too delicate for a heavy hand so add the smallest amounts and taste before adding more. Stir in the greens and until they wilt. Serve hot.

UPDATED WEDGE SALAD
Ingredients:\
1 head iceberg lettuce
half pint cherry tomatoes
1/4 cup blue cheese
2 or 3 scallions
8 oz raw pecans
vinaigrette: Olive oil, red wine vinegar, salt and pepper to taste

DIRECTIONS:
Roughly chop pecans and sautee in a butter/olive oil combination until aromatic. Salt liberally. Let cool.
Slice iceberg lettuce in quarters or eights. Top with chopped tomatoes, blue cheese, chopped scallions and pecans. Drizzle with vinaigrette.

Wheatless Wednesday – Roasted Salmon

by joycevandenbergporterNovember 25, 2013

Roasted Salmon, Cauliflower Puree and Maple Citrus Glazed Carrots

Salmon is a family favorite, either roasted on the grill or in the oven. I try to find wild caught but will serve farm raised in a pinch as long as it comes from the US or Canada. The lack of regulations makes me wary of seafood that is farm raised in countries like Thailand and China. I love mashed potatoes, creamy polenta and all those luscious homey foods but don’t always make them for my family. Most recipes call for loads of cream cheese or heavy cream which my husband won’t eat so I had to create my own pureed cauliflower recipe. My husband went back for thirds so it was a big hit. The carrots were as delicious as they are beautiful.

SALMON:
2-4 salmon filets
Marinade ( 1T olive oil, 3 T soy sauce, 3 T Hoisin Sauce, 2 T lemon juice, 1 T honey)

Cut salmon into individual serving portions leaving skin intact. Wash and pat dry. Place skin side down in a glass baking dish. Pour marinade over the top and let sit in marinade while you prepare the cauliflower. Then roast in a 400 degree oven for ten to fifteen minutes. I like to broil for the last few minutes to carmelize the top. The sauce should be bubbling and the salmon easy to flake.

CAULIFLOWER:
1 large head of cauliflower
2 cloves garlic
1/2 cup vegetable broth
1 Tablespoon butter
1/2 teaspoon salt

Wash and dry one large head of cauliflower. Remove the core and cut into florets. Simmer the florets until they are soft with a chopped clove of garlic or two in 1/2 cup of vegetable broth with the lid on. Make sure the liquid doesn’t evaporate and add more broth if necessary. Put everything in a Cuisinart and blend until smooth. Do not drain or you will be throwing out good nutrients as well as flavor. Put the puree back in the pot to keep warm. You can add a pat of butter if you want a creamier consistency. Adjust liquid as necessary.

CARROTS:
6 – 8 whole carrots
Marinade (2 Tbsp maple syrup, 2 Tbsp olive oil, 1/4 tsp coarse salt, 1/8 tsp black pepper, juice from 1/2 orange, mandarin or lemon plus a bit of zest)

Scrub the carrots but do not peel. You don’t want to remove all the lovely nutrients that are so close to the skin. Remove stems, cut in half lengthwise and put in a lightly oiled glass pan. Place them in a single layer so all cut sides are up or down so you can keep track of which you have turned. Pour marinade over the top and make sure they are all coated. Roast at 400 degrees for 5 minutes. Turn them over and roast for another five minutes. Turn the oven to broil and broil each side for a couple of minutes until the carrots are slightly blackened.

TIP: You can cook the salmon and carrots together if you are good at multitasking or roast the carrots first and keep them warm while the salmon cooks.

Meatless Monday – Green Curry Tofu

by joycevandenbergporterNovember 25, 2013

Green Curry Tofu over Red Thai Rice

This was my first successful vegetarian meal and it has become my go to dish and a staple in our family. It’s a little bit spicy and so flavorful that even non-vegetarians (and non tofu eaters) seem to love it.

RECIPE
Ingredients:
1 globe eggplant or 2 Japanese eggplants
2 green zucchini,
1 cup brown muchrooms (Crimini or Portabella)
1 block extra firm organic tofu
2-3 Tablespoons cooking Oil (like Canola or Safflower)
2-3 Tablespoons green curry paste (use less for a milder taste)
3 cloves garlic(peeled and finely minced)
1 teaspoon fresh ginger (peeled and finely minced)
1 can coconut milk
1 Tablespoon Asian fish sauce
1 Tablespoon soy sauce
1-2 Tablespoons white Sugar
1 cup vegetable broth (as needed)
Salt

Directions:
Cut tofu into 1/2 inch cubes, place on paper towels and let drain on an inverted board. Blot with paper towels. Dice eggplant into a 1/2 inch squares and sprinkle with salt to pull the excess water out. Dice zucchini. Heat 1 tablespoon of oil and brown tofu over medium high. Remove from pan to a large plate or bowl. Repeat with eggplant and zucchini (one at a time is best) cooking only for a few minutes as you don’t want them to overcook. Reduce heat and add garlic, ginger, green curry paste, fish sauce, soy sauce and sugar. Stir until smooth and bubbling. Add tofu and vegetables back in and simmer for a few minutes. Add vegetable broth as needed if the sauce is too thick. Serve over rice. I like long grained Red Rice from Thailand with this dish. A spinach and arugula salad with avocado, fennel and oranges in a light vinaigrette is a nice accompaniment.