Meatless Monday – Steamed Artichokes with Two Dipping Sauces

by joycevandenbergporterMarch 14, 2016

If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli. It’s yummy but easy too! I couldn’t decide which sauce I liked better so I kept trading off. Why play favorites if you don’t have to? Yes, you might say I am still on an artichoke kick but they are in season and so good right now that they are hard to resist. I have recently oven roasted, pan roasted and stuffed artichokes with great results but wanted to try steaming them, just like Mom used to do. It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in. For the more adventurous artichoke lover, check out

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

, or

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

Artichokes are great for scooping up yummy sauces but are they actually good for you? The answer is Yes! Did you know that artichokes have more antioxidants than cranberries or blueberries and more fiber than lima beans or prunes? They are also loaded with important vitamins and minerals including vitamin K, magnesium, potassium and manganese. Click through to read more about the amazing artichoke: 12 Unexpected Health Benefits of Artichokes .

Those trying to limit or eliminate dairy from their diets should try a couple of fabulous new products. Miyoko’s Creamery has just come out with a vegan butter made from cultured cashew milk. It is delicious and tastes just like real butter. Miyoko also makes really delicious cheeses and is coming out with new types all the time. I really like the Double Cream Chive soft cheese. My other new fav is Just Mayo from Hamptom Creek which is so good that the mayo industry tried to shut them down. It’s egg free and made from pea protein but best of all it tastes just like the real thing. I love promoting new products that are really good. Look for them in your store. I promise, you won’t be disappointed.

TIPS: I like to cut the sharp tips off the ends of the leaves but you can skip this step if you are in a hurry or don’t want to go to the trouble. You can also just throw them in a pan with plain water and they will turn out just fine. A wide pan where the artichokes can fit in a single layer works better than a tall one.

STEAMED ARTICHOKES

4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.

Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.

Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom. While the artichokes are simmering, prepare your dips.

Using tongs, remove the artichokes from water and allow to drain. Place on a serving platter.

Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

In a small bowl, stir together all ingredients. Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

In a small bowl, mix all ingredients together. Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Steamed Artichokes with Two Dipping Sauces

Servings: 4
Time: 35 minutes
Difficulty: easy
Print

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4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.
Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.
Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.
While the artichokes are simmering, prepare your dips.
Using tongs, remove the artichokes from water and allow to drain. Place on a serving platter.
Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

In a small bowl, stir together all ingredients. Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

In a small bowl, mix all ingredients together. Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

9+ Superbowl Recipes

by joycevandenbergporterFebruary 5, 2016

If you are still looking for Superbowl inspiration, here are a few (mostly vegetarian ) crowd pleasers that might help you plan your halftime snacks. For some of us, especially if our team didn’t make it to the final showdown, the Superbowl is all about the food and the commercials, maybe the halftime entertainment (although it will be hard to beat the gloriously fun Kati Perry extravaganza from last year). Yes, Buffalo Sauce is in here… Click through for recipes.

Meatless Monday – Asparagus & Goat Cheese Tart

4 Ingredients = yum!

Buffalo Wing Popcorn with a Side of Superbowl Fun!

Because Buffalo sauce…

Buffalo Wings Two Ways

Both Cauliflower “Wings” and Chicken Wings. ( This recipe is back from when I still ate chicken ) Now chicken is off my menu, but I would make the cauliflower ‘wings’ again.

https://goodmotherdiet.com/2014/08/01/feta-chili-lemon-dip/ Just add crackers. Yum!

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

Fun alternative to chips and dip.

Wheatless Wednesday – Endive Salad Bites

Three bite salads made with citrus, grapes, avocado and crumbly cheese. If you can’t find endive, use any small headed green as a ‘cup’.

Meatless Monday – Barbecue Pulled “Pork” Sliders with Spicy Slaw (Vegan)

Delicious vegan sliders made with heart of palm. Won my crew over!

Meatless Monday – Quinoa Stuffed Peppers

This is a Vegetarian Times all time favorite.

Wheatless Wednesday – Black Bean, Corn & Butternut Squash Tacos with Chile Lime Sauce

Make a Taco Bar with loads of toppings.

Meatless Monday – Black & White Chili with Garlic Toast

Everyone loves chili! Chili Bar?

Meatless Monday – Black Bean Chili Con Quinoa

My all time favorite!

Bruschetta with Leafy Green Pesto and Heirloom Tomatoes

by joycevandenbergporterAugust 21, 2015

Pesto + Ripe Heirloom Tomatoes + Toasted Ciabatta = Perfect Summer Appetizer. Warning! May not leave room for dinner…

You could say I’m on a pesto kick. I posted a recipe for Kale Pesto Pasta earlier this week, for Meatless Monday, (Click link for recipe or scroll down for more pesto recipes) but I obviously didn’t get enough since I was still craving those yummy flavors. Plus, earlier in the day, I had gathered bunches of baby kale and arugula along with fresh tomatoes from my garden. Add to that the fresh ciabatta loaf that I just bought, and all the arrows lined up resulting in Kale-Arugula Pesto spread on toasted sliced ciabatta and topped with fresh heirloom tomatoes=Heaven

I made this pesto with kale and arugula but any dark leafy greens will work in any combination. It’s a great way to use up large quantities of greens from your garden or CSA box, especially if you are tired of salads and casseroles. Even though it tastes pretty decadent, this little bruschetta offers a sneaky amount of nutrition; fiber, vitamins, minerals and protein, but you would never know by the taste…

For those adventurous readers, or just lovers of pesto, check out some of the other types of pesto I have already tried by clicking on the links below. Loved them all!

Kale Pesto Pasta

Roasted Rainbow Carrots with Carrot Top Pesto

Avocado Pesto Pasta

Bow Ties with Broccoli Pesto

TIPS: Everything can be made ahead of time (up to 2-3 hours) and set aside to be assembled at the last minute. Or make pesto a day ahead of time and store in the refrigerator. Bring to room temperature before serving. To store any leftover pesto, cover with a thin layer of olive oil before refrigerating to prevent it from turning brown.

BRUSCHETTA WITH LEAFY GREEN PESTO AND HEIRLOOM TOMATOES

1 loaf ciabetta or sourdough
3-4 large tomatoes
1 cup pesto *recipe below

PESTO

3 cups roughly chopped dark leafy greens(kale, arugula, collard, mustard, etc.)
3 cloves garlic, peeled
1/2 cup pinenuts (walnuts, cashews or pistachios)
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (OPTIONAL)
toasted pine nuts
sliced or chopped basil
shredded parmesan, goat cheese or feta

Roughly chop the leafy greens and place them in a food processor with the pinenuts and garlic. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil to form a smooth sauce. Add the salt, lemon zest and parmesan and pulse to combine.

Pour the pesto into a large bowl and set aside.

Chop tomatoes and place in a medium bowl, set aside. You can always drizzle with a bit of balsamic vinegar, if desired, but if your tomatoes are ripe, they probably are sweet enough on their own.

Slice ciabatta into one half inch slices.

Place ciabatta on a baking sheet and brush with olive oil. Broil 3 to 4 minutes until golden brown, then turn brush with oil and broil the other side. Remove from heat and let cool.

Spread a tablespoon of pesto on each slice of bread.

Top with a spoonful of tomatoes and any desired toppings.

Or set out a bruschetta bar and let your guests design their own.

Serve at room temperature.

Bruschetta with Leafy Green Pesto and Heirloom Tomatoes

Servings: 6-8
Time: 20 minutes
Difficulty: easy
Print

1 loaf ciabetta or sourdough
3-4 large tomatoes
1 cup pesto *recipe below

PESTO

TOPPINGS (OPTIONAL)
toasted pine nuts
sliced or chopped basil
shredded parmesan, goat cheese or feta

Roughly chop the leafy greens and place them in a food processor with the pinenuts and garlic. Pulse until coarsely chopped.
With the motor running, drizzle in the olive oil to form a smooth sauce.
Add the salt, lemon zest and parmesan and pulse to combine.
Pour the pesto into a large bowl and set aside.
Chop tomatoes and place in a medium bowl, set aside
Slice ciabatta into one half inch slices.
Place ciabatta on a baking sheet and brush with olive oil
Broil 3 to 4 minutes until golden brown, then turn brush with oil and broil the other side.
Remove from heat and let cool.
Spread a tablespoon of pesto on each slice of bread.
Top with a spoonful of tomatoes and any desired toppings.
Or set out a bruschetta bar and let your guests design their own.
Serve at room temperature.

Meatless Monday – Fried Green Tomatoes with Buttermilk Lime Sauce

by joycevandenbergporterJune 29, 2015

“Remember if people talk behind your back, it only means you are two steps ahead.”
― Fannie Flagg, Fried Green Tomatoes at the Whistle Stop Cafe

Spring was early and hot in Northern California this year, so I took a risk and planted about a dozen tomato plants. I have been enjoying an abundance of early red, vine-ripened tomatoes but then a chilly late spring set some of my plants back a bit. They don’t like cold nights and foggy mornings. So even though many of the ailing plants still had fruit clinging to them, I opted to pull them out and replace them with healthy plants since it’s still early in the season. Of course, that meant harvesting quite a few still green tomatoes too.

If I place green tomatoes in a sunny window sill, often they will get ripe but having just enjoyed ‘Fried Green Tomatoes’ in Charleston a couple of weeks ago, I decided to give it a whirl. Yum! I can see why it’s such a popular dish! I usually end up with quite a few green tomatoes in the late fall, when it’s time to pull up the old and wizened tomato plants that still have green tomatoes hanging off of them before the nights get too cold. Now, I will be looking forward to my green tomato harvest in October so I can make this again. Winner!

When I was deciding which recipe to use for this dish, I decided to go straight to the source that made ‘Fried Green Tomatoes’ famous around the whole country and not just in the South. I’m talking about Fanny Flagg and her novel, “Fried Green Tomatoes at the Whistlestop Cafe”, which was beloved and made into a popular movie. Fannie Flagg started by writing a novel about the little cafe her great- aunt Bess owned in Irondale, Alabama. After the success of her novel and movie, she received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood. So she put together, Fannie Flagg’s Original Whistle Stop Cafe Cookbook , which is a compilation of traditional Southern dishes, including the Fried Green Tomato recipe which I followed below (although I halved the batter recipe and added suggestions on making it vegan and/or more nutritious).

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Photo Credit: Amazon.com

Fannie Flagg’s Original Whistle Stop Cafe Cookbook Reviews:
“If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you’ll like this cookbook….It’s funny, just like Flagg.”
–Richmond Times-Dispatch
“Recommended…All the traditional dishes are here, along with the author’s irreverent, irresistible commentary on Southern cooking and culture.”
–Library Journal

I tend to like a dipping sauce or dressing to drizzle over the top of battered and fried foods, so came up with a Buttermilk Lime Sauce since I already had buttermilk left over from making the batter. I mixed it with plain yogurt to thicken it up, fresh lime juice, garlic and fresh herbs. You could always substitute mayo or sour cream to suit your own tastes. If you don’t want to make a sauce, there are many good aioli’s and remoulades available to top off your tomatoes.

TIPS: October is the best time to get green tomatoes from your garden as we don’t often see them in markets, but maybe you will get lucky. The best tomatoes for frying are firm and green, that haven’t begun to change color and without any red spots. For a more nutritious batter, substitute a light whole grain flour, like coconut or oat flour for the flour. Vegan milk and yogurt can be used if desired. I would recommend a high quality vegetable oil like avocado, coconut or olive oil.

Fried Green Tomatoes
3-4 green tomatoes
3/4 cups flour
1/4 cup corn meal
1/2 tsp salt & pepper
1 cup +milk or buttermilk (or vegan milk)
vegetable oil

Wash and slice tomatoes into 1/4 inch thick slices- about 3- 5 slices per tomato.

Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.

Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess.

Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil)

To cool, drain in a colander (or on a cooling rack with paper towels) to keep tomatoes from becoming soggy. Salt to taste.

Buttermilk-Lime Dressing

Makes about a cup

1/4 cup whole or lowfat buttermilk (or vegan milk)
1/2 cup plain yogurt
2-3 Tbsn fresh lime juice (to taste)
1 clove garlic
1 Tbsn honey (0r more to taste)
1/4 cup fresh basil, roughly chopped
1/4 cup green onion, roughly sliced
1/4 cup flat leaf parsley, roughly chopped
1/2 tsp salt

Place garlic, green onion, basil and parsley in a food processor or blender and process until finely minced.

Add buttermilk, yogurt, honey and salt and process until smooth. If it seems too sour, add a drizzle more of honey.

Fried Green Tomatoes with Buttermilk Lime Sauce

Servings: 4-6
Time: 15 minutes
Difficulty: easy
Print

Fried Green Tomatoes
3-4 green tomatoes
3/4 cups flour
1/4 cup corn meal
1/2 tsp salt & pepper
1 cup+ buttermilk (milk or vegan milk)
vegetable oil

Wash and slice tomatoes into 1/4 inch thick slices- about 3- 5 slices per tomato.
Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.
Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess.
Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil)
To cool, drain in a colander (or on a cooling rack with paper towels) to keep tomatoes from becoming soggy. Salt to taste.

Buttermilk-Lime Dressing

Makes about a cup

1/4 cup whole or lowfat buttermilk (milk or vegan milk)
1/2 cup plain yogurt
2-3 Tbsn fresh lime juice (to taste)
1 clove garlic
1 Tbsn honey
1/4 cup fresh basil, roughly chopped
1/4 cup green onion, roughly sliced
1/4 cup flat leaf parsley, roughly chopped
1/2 tsp salt

Place garlic, green onion, basil and parsley in a food processor or blender and process until finely minced.
Add buttermilk, yogurt, honey and salt and process until smooth. If it seems too sour, add a drizzle more of honey.

Antipasti Platter – Roasted Eggplant, Peppers & Tomatoes with Burrata

by joycevandenbergporterMay 15, 2015

NBA Playoffs are here and my husband had an offer to go the the Warriors game LIVE, so I invited my two lovely neighbors over for some impromtu girl time. Yes, the game was on and the Warriors won! But more importantly, we watched female style, champagne in hand and a lovely antipasti platter spread before us. Needless to say, a good time was had by all and my platter with thin slices of roasted eggplant, charred mini sweet peppers, wilted cherry tomatoes, salty olives and creamy burrata passed the test! The eggplant was a rich and flavorful, the mini peppers just got sweeter through roasting and the burrata was a delight. The big winner though, was the balsamic reduction that I drizzled over the whole thing. Credit goes to my son, Eric, for that recipe. Yum! Oh, and here are our fun napkins…just because.

If you have never had burrata, it’s similar to fresh mozzarella but creamier and even more delicious! Burrata means ‘buttered’ in Italian if that gives you any indication of it’s yumminess. It resembles fresh mozzarella but it’s insides are soft and ooze out upon cutting it open. Mmmm….. I used a burrata from Belfiore, one of the few small family owned, cheesemakers in the SF Bay Area. I love to promote local companies, especially when they take such care to use only quality natural ingredients, and the owners just happen to be friends of mine – even better! Belfiore handcrafts their cheeses using no artificial ingredients, additives or preservatives. In addition I love that they use a vegetarian rennet in making their burrata. I really like this brand but there are many other good handcrafted cheese companies out there too so look around.

TIPS: I love fresh herbs on almost anything. I just walk outside my kitchen door and clip whatever I have on hand. This time it was fresh basil, thyme and parsley, however, any fresh herbs will work just fine. If you don’t have access to fresh herbs, sprinkle a bit of Italian Seasoning on top of everything before drizzling with balsamic reduction. The balsamic reduction is heavenly and I can think of dozens of ways to use it in the future. It’s easy to make but if you don’t want to go to the trouble, a sprinkle of balsamic vinegar and a drizzle of olive oil will be tasty too.

I will be out of town next week at Rancho La Puerta (an early birthday present to myself) so I will not be in my kitchen but getting inspiration from the wonderful chefs at The Ranch. So stay tuned, especially on FACEBOOK and INSTAGRAM for photos from my week at The Ranch. When I come back, I’m sure I will have a lot to share… Have a good week!-Joyce

ROASTED EGGPLANT, PEPPERS & TOMATOES WITH BURRATA

1 globe eggplant
1 pint cherry tomatoes
1 pint miniature sweet peppers
8 oz burrata, room temperature if possible
1/4 cup olive oil plus more for drizzling
1 cup fresh baby arugula
1/2 cup fresh mixed herbs, parsley, basil or thyme, roughly chopped
1/2 cup kalamata or black olives (optional)
1 cup balsamic vinegar
2-3 Tbsn sugar, brown sugar or honey
Vinaigrette: 2 Tbsn olive oil, 2 Tbsn lemon juice, salt and pepper to taste

Remove the leafy stem and cut the aubergine into half lengthwise

Then slice thinly lengthwise using a sharp knife or a mandolin

Spread the slices on papertowels and sprinkle liberally with salt. Let sit for at least 10 minutes to let the excess water come out.

Wipe eggplant slices dry. Lightly oil a large cookie sheet and spread eggplant evenly in the pan in a single layer. You may need more than one pan depending on the thickness of the slices.

Brush tops with olive oil and roast at 400°F until they turn light brown, about. 25-35 minutes

Place cherry tomatoes and peppers in another lightly oiled pan and roast in the same oven until charred in spots and wilted. Turn peppers once.

Stir balsamic vinegar and 2 Tbsn sugar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. After 5 minutes, taste and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency)

Remove the eggplant from the oven and let cool slightly. Combine the vinaigrette ingredients in a small bowl and pour the vinaigrette onto the warm eggplant and lightly toss to combine.

Arrange eggplant, peppers, tomatoes, olives and burrata on a platter.

Sprinkle herbs and arugula over the top. Drizzle with olive oil (optional) and balsamic reduction.

Serve room temperature with crusty sourdough bread and the remaining balsamic reduction on the side.

Roasted Eggplant, Peppers & Tomatoes with Burrata

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

Remove the leafy stem and cut the aubergine into half lengthwise, then slice thinly lengthwise using a sharp knife or a mandolin
Spread the slices on papertowels and sprinkle liberally with salt. Let sit for at least 10 minutes to let the excess water come out.
Wipe eggplant slices dry. Lightly oil a large cookie sheet and spread eggplant evenly in the pan in a single layer. You may need more than one pan depending on the thickness of the slices.
Brush tops with olive oil and roast at 400°F until they turn light brown, about. 25-35 minutes
Place cherry tomatoes and peppers in another lightly oiled pan and roast in the same oven until charred in spots and wilted. Turn peppers once.
Stir balsamic vinegar and 2 Tbsn sugar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. After 5 minutes, taste and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency)
Remove the eggplant from the oven and let cool slightly. Combine vinaigrette ingredients in a small bowl and pour the vinaigrette onto the warm eggplant and lightly toss to combine.
Arrange eggplant, peppers, tomatoes, olives and burrata on a platter.
Sprinkle herbs and arugula over the top.
Drizzle with olive oil (optional) and balsamic reduction.
Serve room temperature with crusty sourdough bread and the remaining balsamic reduction on the side.

10 Mother’s Day Recipe Ideas

by joycevandenbergporterMay 8, 2015

For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day. Just click on the links below for recipes and directions or Pin them for later (See below).

Happy Mother’s Day!-Joyce

Heart Shaped Eggs Start your Mom’s day with these adorable and easy heart eggs with toast, strawberries and a big mug of coffee. LOVE.

Summer Vegetable Tart Slices of eggplant, zucchini and tomato alternating with fresh mozzerella baked into a flowery tart. This is a personal favorite and although it’s not quite summer yet, these vegetables are readily available now or you can substitute what you have on hand.

Asparagus and Goat Cheese Tart Serve this easy and fast tart with a salad and a glass of wine. Done! Top it with cherry tomatoes which will blister and wilt for a colorful presentation.

Endive Salad Bites (with crumbled goat cheese, avocado, citrus and red grapes) Serve 2 or 3 as a wonderful salad course or platter them as lovely appetizers.

Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms Israeli or Pearl Couscous combined with spring vegetables makes an elegant and delicious vegan dish.

Fava and Spring Pea Risotto with Greens Risotto with young fava beans and peas is the essence of springtime. It’s also special in that fava beans are only around for a short time so get them while you can. (vegan)

Roasted Beet Salad with Ripe Peaches and Goat Cheese This is a colorful and satisfying salad topped with a yummy balsamic vinaigrette, fresh mint and basil. Apricots are in season and would make a good substitute if you can’t find good peaches.

Black Bean Quinoa Salad I love this colorful quinoa salad with mango, red pepper, purple onion and black beans with a tasty cumin orange vinaigrette. Delicious, happy and vegan!

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta I love tender young fava beans and piled on top of toasted ciabatta and creamy ricotta with lemon and parmesan = Yum! Pair with soup or a salad for an elegant meal.

Potato Crusted Spinach Herb Torta Beautiful flowery crust made with potato slices (which taste like french fries) and gluten free. What’s not to love…

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Meatless Monday – Crostini with Fava Beans and Lemon Ricotta

by joycevandenbergporterMay 4, 2015

Working with fresh fava beans is a labor of love, so this makes a perfect dish for someone you love, like your Mother! What a wonderful Mother’s Day breakfast, brunch or appetizer for that special lady in your life! I love this combination of crusty toasted ciabatta topped with a creamy ricotta flavored with lemon and parmesan and then piled high with fresh fava beans, spring onions, lemon zest, basil and mint. Mmmm….It’s pretty too, especially adorned with a sprig of purple basil from my garden!

Fava beans must be removed from their large outer pod and then skinned, a two step process which is time consuming but well worth it, for the resulting beans are tender and delicious – and only available for a few weeks every year. If you don’t want to spend the time or you can’t find fava beans, you can substitute fresh or frozen edamame, lima beans or peas.

Fava Beans are not only delicious, they are nutrient dense, which means they provide a lot of nutrients for a relatively small number of calories. Fava beans, also called broad beans, are very high in protein and dietary fiber and loaded with beneficial antioxidants, vitamins, important phytonutrients and minerals, including iron which is harder to come by for those on a vegetarian diet.

TIPS: In figuring out how many Fava beans to buy, keep in mind that one cup of fava beans turns into about a half cup once they are shelled. A large bunch of pods (1 pound) will yield only about a cup of shelled beans depending on size. The smaller beans are sweeter and more tender than the larger ones and cooking times vary but only by a minute or two.

CROSTINI WITH FAVA BEANS, SPRING ONIONS AND LEMON RICOTTA

1 large bunch(1 lb) fava beans(or 1 cup shelled edamame, peas or lima beans)
1 spring onion or 2 scallions (white part only)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup olive oil
6-8 slices ciabatta or sourdough bread (or about a dozen baguette slices)

Ricotta Mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons good-quality olive oil
2 Tbsn lemon juice (reserve lemon zest)
1/2 teaspoon salt

Remove fava beans from their outer pod by cutting or bending the tip and ‘unzipping’ them by pulling the side string off.

The shells also need to be removed. Either slice and peel them off and then boil the beans for 1-2 minutes (depending on their size) or boil in their shells for 3-4 minutes and then remove the shells by cutting or squeezing them out. Either way, it’s a two step process. Very young fava beans may not need to be shelled and can be eaten raw or par boiled for 30 seconds.

Run cold water over cooked beans to stop the cooking process and set aside.

Combine all Ricotta ingredients and set aside to let the flavors develop.

Thinly slice the spring onion and slice mint and basil into ribbons (also known as chifonnade)

Combine fava beans, onion, mint, basil, lemon zest and olive oil in a large bowl. Sprinkle with salt and pepper to taste.

Broil bread slices in a single layer for several minutes on each side until golden brown.

Top each slice of bread with ricotta mixture and then top with a spoonful of fava beans.

Serve whole or cut in half at room temperature (and kiss your Mom).

Crostini with Fava Beans & Lemon Ricotta

Servings: 6-8
Time: 15 minutes
Difficulty: easy
Print

1 large bunch fava beans(or 1 cup shelled edamame, peas or lima beans)
1 spring onion or 2 scallions (white part only)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup olive oil
6-8 slices ciabatta or sourdough bread (or about a dozen baguette slices)

Ricotta Mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons good-quality olive oil
2 Tbsn lemon juice (reserve lemon zest)
1/2 teaspoon salt

Remove fava beans from their outer pod by cutting or bending the tip and ‘unzipping’ them by pulling the side string off. The shells also need to be removed. Either slice and peel them off and then boil the beans for 1-2 minutes (depending on their size) or boil fin their shells for 3-4 minutes and then remove their shells by cutting or squeezing them out. Either way, it’s a two step process. Run cold water over cooked beans to stop the cooking process and set aside.
Combine all Ricotta ingredients and set aside to let the flavors develop.
Thinly slice the spring onion and slice mint and basil into ribbons (also known as chifonnade)
Combine fava beans, onion, mint, basil, lemon zest and olive oil in a large bowl. Sprinkle with salt and pepper to taste.
Broil bread slices in a single layer for several minutes on each side until golden brown.
Top each slice of bread with ricotta mixture and then top with a spoonful of fava beans.
Serve at room temperature (and kiss your Mom).

Wheatless Wednesday – Caramelized Endive with Brown Butter Sage Sauce

by joycevandenbergporterApril 8, 2015

Blackened lettuce? I know that is not the traditional way to prepare greens usually reserved for salads but it’s all the rage right now, and with the summer salad season coming up, it’s an interesting alternative to your tossed green salads. Along with some lovely heads of endive, I found a recipe for Caramelized Endive with Brown Butter Sage Sauce in my CSA box, compliments of Farm Fresh To You. Thank you FFTY. It was delicious! My family was surprised at how good it was. I have to admit they were a bit skeptical at first, but they were quickly won over by the lovely, caramelly flavor of the blackened endive paired with the brown butter and crispy sage leaves. I’ll admit that this isn’t the prettiest of preparations, but if you are brave enough to try it, you won’t be disappointed. This technique is also very easy and requires only four ingredients, plus salt and pepper and about 15 minutes. You’ve got to love that! If you live in Northern California and are interested in getting organic produce delivered to your door, Farm Fresh To You will offer $10 off the first box. Just use promo code 6164. I love it! It’s like sending myself a gift every week.

If you are looking for more of a salad recipe using endive, check out these Three Bite Salads which I made a couple of weeks ago with my first delivery of endive. They are a tasty way to serve endive as either an appetizer or side dish. Although, if you eat enough of them (like I did) it could be dinner.

And just because I was completely stunned by my new-found knowledge that endive is grown indoors in dark warehouses, I am also sharing their photo again along with the link on how endive is grown in case you missed it the first time. I was fascinated by the process. You almost have to look twice to realize what you are seeing. At first glance I thought they were roosting chickens.

Photo Credit – http://endive.com/how-endive-is-grown

TIPS: The brown butter and crispy sage leaves really make the caramelized endive special. The butter browns quickly so don’t walk away from the pan or get involved in something else or it might burn. I would recommend one whole endive per person (so each gets two halves) and at least one sage leaf per half so no one gets cheated. You may want to add a few extra so you can taste one or two to make sure they are crispy.

CARAMELIZED ENDIVE WITH BROWN BUTTER SAGE SAUCE

4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

Cut the endive in half lengthwise.

Heat oil in a medium skillet over medium high heat until shimmering. Place endive in the skillet cut side down and cook until nicely browned, about 5 minutes.

Carefully turn endive and cook another 2 or 3 minutes, until tender.

Remove from skillet to a platter and tent with foil. Melt butter in the skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 or 4 minutes.

Drizzle over endive and sprinkle with grated parmesan. Season with salt and pepper to taste.

Caramelized Endive with Brown Butter Sage Sauce

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

Cut the endive in half lengthwise.
Heat oil in a medium skillet over medium high heat until shimmering. Place endive in the skillet cut side down and cook until nicely browned, about 5 minutes.
Carefully turn endive and cook another 2 or 3 minutes, until tender.
Remove from skillet to a platter and tent with foil.
Melt butter in the skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 or 4 minutes.
Drizzle over endive and sprinkle with grated parmesan. Season with salt and pepper to taste.

Wheatless Wednesday – Endive Salad Bites

by joycevandenbergporterMarch 25, 2015

Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore
I don’t know who Joe Moore is but I’m with him on this. The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner. This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note. I’m loving the three bite salad!

I was feeling a bit under the weather today, perhaps a result of spending so much time clearing out and planting my garden. My raging allergies have turned into a cold and the best remedy for a cold is soup. So I made a big pot of White Bean and Swiss Chard Soup for dinner last night, which is a personal favorite. It has luscious creaminess without any added cream or thickener. Click on the link for the recipe. I also had some endive from my CSA box that was not yet destined for anything so decided to make salad bites. I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! Their shape is perfect for stuffing. I just tossed all the salad ingredients with the dressing and piled them up in the endive spear, or boats as I have always thought of them. Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and goat cheese. The vinaigrette is simple but helps to blend the flavors nicely.

Alternatively, you could julienne the endive and toss the whole thing together as a large salad. Either way, delicious!

This is only the second time I can remember using endive. It definitely won’t be the last. I thought it was a really tasty salad/appetizer and I will make it again with whatever is in season. My CSA box came with an informational blurb on endive which I found quite interesting. Endive is a member of the chicory family (which makes me think of coffee for some reason). Belgiun endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. You can click on the photo link for the full story on endive.

Photo Credit: http://endive.com/how-endive-is-grown

For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and mnerals, including vitamin C, calcium, iron and zinc, among many others. The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family. But that’s not all. It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive. It also makes a darn good edible appetizer boat.

ENDIVE SALAD BITES

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.

Slice grapes and admire their gorgeous jewel toned colors.

place in the bowl with the oranges.

Halve avocado and cut into pieces a similar size to the orange segments.

Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.

Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.

Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Endive Salad Bites

Servings: 12 pieces
Time: 15 minutes
Difficulty: easy
Print

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.
Slice grapes and place in the bowl with the oranges.
Halve avocado and cut into pieces a similar size to the orange segments.
Add avocado, cilantro and scallions to the bowl.
Crumble goat cheese and add to the salad.
Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.
Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too messy.
Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Wheatless Wednesday – Butternut Squash and Lentils with Cumin and Lime

by joycevandenbergporterMarch 18, 2015

Here’s a marriage made in heaven! Two of my favorite foods, creamy butternut squash paired with earthy lentils is divine in this dish with shallots, pecans, cumin and lime. Yum! Best of all it’s simple, delicious and good for you. Butternut squash is my favorite of the hard winter squashes and still in season. Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.

Lentils are not beans or seeds. They are edible pulses (or legumes) which are a great source of plant protein. They range in color from yellow to black with shades of red, green and brown in between. The most common lentils found in American markets is the brown lentil which is mild and holds it’s shape pretty well after cooking, although it can get mushy if cooked too long. My favorites are the green (French Green Puy Lentils to be specific) and the black (Beluga Lentils) which are prized in the lentil world as they have a nuttier flavor, exquisite colors and hold their shape extremely well. Red lentils are also fairly easy to find. They are probably the sweetest of the lentils but tend to get mushy when cooked and are wonderful for thickening soups and stews. I chose the black lentils for this dish, partially because of the color contrast with the bright orange squash but also because their compact character almost acts as a condiment and compliments the squash without overwhelming it or becoming a soggy mess.

Photo courtesy of http://www.anansana.com

TIPS: Butternut squash is not that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut. Go for it. That is a big time saver! This recipe calls for about 2 pounds of cut up squash (a large butternut). Supermarket packages of cut up squash are usually 16 to 18 ounces, which is equal to a small squash. This recipe can easily be cut in half to accommodate a smaller amount of squash or to serve only a few people. Any kind of lentils will work except for yellow or red lentils which don’t retain their shape and are better suited to soups and stews.

BUTTERNUT SQUASH AND LENTILS WITH CUMIN AND LIME

1 large butternut squash (about 2 pounds)
2 large shallots
1/4 cup olive oil
1 Tbsn cumin (or more)
1/2 cup pecans or walnuts, roughly chopped
1/2 cup lentils (black, green or brown)
1 Tbsn fresh thyme or 1 tsp Italian Seasoning
salt and pepper to taste
2 Tbsn fresh lime juice (or to taste)

Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.

Peel and thinly slice garlic and shallots

Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.

Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.

While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.

Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.

Serve warm or at room temperature.

Butternut Squash and Lentils with Cumin and Lime

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.
Peel and thinly slice garlic and shallots
Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.
Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.
While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.
Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.
Serve warm or at room temperature.

Happy Hanukkah! Potato Latkes

by joycevandenbergporterDecember 17, 2014

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

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

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

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

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

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

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

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

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

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

Drain on paper towels.

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

Serve plain or with applesauce and sour cream.

Potato Latkes

Servings: 2 dozen
Time: 45 minutes
Difficulty: easy
Print

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

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

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

by joycevandenbergporterDecember 10, 2014

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

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

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

ROOT VEGETABLE CHIPS

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

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

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

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

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

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

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

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

Scallion Parmesan Aioli

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

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

Root Vegetable Chips with Scallion Parmesan Aioli

Servings: 1 1/2 cups
Time: 45 minutes
Difficulty: easy
Print

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

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

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

Scallion Parmesan Aioli

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

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

Cranberry-Jalapeno Cream Cheese Dip

by joycevandenbergporterDecember 2, 2014

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

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

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

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

CRANBERRY-JALAPENO CREAM CHEESE DIP

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

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

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

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

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

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

Refrigerate for up to an hour before serving.

Serve with crackers or tortilla chips

Let the holiday season begin!

Cranberry-Jalapeno Cream Cheese Dip

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

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

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

Wheatless Wednesday – Salt and Pepper Shrimp with Garlic and Chile

by joycevandenbergporterOctober 8, 2014

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

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

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

Photo Credit – http://www.tasteofthai

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

SALT AND PEPPER SHRIMP WITH GARLIC AND CHILE

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

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

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

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

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

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

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

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

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

Adapted from Fine Cooking

Salt and Pepper Shrimp with Garlic and Chile

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

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

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

Meatless Monday – Quinoa Black Bean Sliders with Sriracha Aioli

by joycevandenbergporterSeptember 1, 2014

SliderMania! Sliders are all the rage, and rightly so! What could be more delicious than a yummy, messy hand sized slider dripping with delicious sauce? Sliders are the perfect size, not a big commitment but more of an invitation to try something new. There are so many recipes for meatless burgers and I have been tempted to try several but didn’t really act on this impulse until I saw the Quinoa and Black Bean Burger with Sriracha Aioli from The Selfmade Man. He had me at Sriracha! The Selfmade Man made nice manly, big burgers but I love appetizers so opted for sliders. The problem is, you really can’t eat just one! They are that good. Sriracha in the burger and a lovely creamy Sriracha sauce on top. What could be bad? I also added a layer of balsamic carmelized onions to add a bit of savory sweet and because I love them and thought they would pair nicely with the sriracha sauce. I served them on brioche slider buns. Yum!

So here is the kitchen confessional. First, I am a home cook (not a professional chef), in a real home, feeding real people. I take photos along the way and then we eat. Sometimes I forget to take the perfect photo and that just has to be okay. I mean the photo with the bite already taken doesn’t usually work… Second, you should follow recipes without letting the following get in the way: 1)The 10 people chatting away in your kitchen while you’re trying to cook 2)The 3 other dishes being made in your kitchen around you by other people using your stuff 3)The glass of wine in your hand… This recipe is brilliant, however, my kitchen was in pandemonium with many cooks and dishes in various states of preparation, and I ~~had a brain freeze~~ added the oil that was meant for cooking to the batter. I realized right away but couldn’t really take it back. So I cooked the sliders in a dry cast iron pan and it worked out just fine. They were a bit softer and harder to form, but don’t you want your sliders to be a bit messy? Next time (and there will be a next time because these are really good) I will cook the sliders with the oil on the outside. Duh! Sorry Selfmade Man!

These burgers are delicious and hearty enough to satisfy your carnivore friends and family but they also pack a nutritional punch. Black beans are loaded with protein and fiber along with several essential vitamins and minerals like B complex vitamins, potassium, magnesium and iron. Quinoa also has a very high protein content and is a good source of fiber and several vitamins and minerals including B complex vitamins, vitamin E, calcium, iron, phosphorus, and magnesium. Quinoa is also gluten-free which makes it a nice option for people who are gluten-intolerant. Quinoa is a great choice for vegetarians, but also for anyone trying to cut down on refined, processed foods by increasing their consumption of whole grains. So feel free to have two or three!

Quinoa Black Bean Sliders with Carmelized Onions and Sriracha Aioli

Servings: 4-6
Time: 30 minutes
Difficulty: easy
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1 15 oz can black beans
1/4 cup quinoa
1/2 cup breadcrumbs or whole grain flour (I used quinoa flour)
1/4 green pepper, finely diced
1/4 onion, finely diced
1 clove garlic, minced
1 large egg
1 1/2 tsp cumin
salt and pepper to taste
3 Tbsn Sriracha Sauce
3 Tbsn olive, coconut or avocado oil
10-12 slider buns, or 4-5 regular (I used brioche slider sized buns)

Carmelized Onions
1 large onion
2 Tbsn olive, coconut or avocado oil
1 Tbsn balsamic vinegar

Sriracha Aioli
2/3 cup Mayonaise
3 Tbsn Sriracha
1 clove garlic, minced
1 1/2 tsp cumin
salt and pepper to taste

Bring the quinoa and a little more than a 1/2 cup of water to a boil in a small saucepan. Once water is boiling, reduce the heat to a medium-low and let it simmer for about15 minutes or until water has been absorbed. While the quinoa is cooking, make the Sriracha Aioli. Mix minced garlic, mayonnaise, and Sriracha sauce in a small bowl and set aside.

Rinse the black beans in a strainer and add them to a large mixing bowl. Add cooked quinoa to the bowl. Mash or blend the black bean-quinoa mixture into a paste.

Mix in bread crumbs, bell pepper, onion, garlic, egg, cumin, salt, pepper, and Sriracha sauce, and stir with wooden spoon until completely mixed.

Form the mixture into about 10 small or four to five large round patties.

If using carmelized onions, slice onion and cook on medium high heat with oil 4 or 5 minutes, until browned and softened. Add a splash of balsamic vinegar and cook until liquid has absorbed. Remove from heat.

Using a brush or spoon, spread olive oil onto the surfaces of the patties. Cook black bean patties on a grill set at medium heat or pan fry in a heavy pan.