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

by joycevandenbergporterOctober 15, 2014

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

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

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

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

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

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

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

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

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

Root Vegetable Tian

Servings: 4-6
Time: 60 minutes
Difficulty: easy
Print

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

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

Meatless Monday – Creamy Cauliflower Leek Soup

by joycevandenbergporterOctober 13, 2014

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

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

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

Pizza with Cauliflower Crust

Cauliflower Mac and Cheese

Tabouleh – Grain Free

CREAMY CAULIFLOWER LEEK SOUP

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

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

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

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

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

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

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

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

Creamy Cauliflower Leek Soup

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

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

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

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

by joycevandenbergporterSeptember 29, 2014

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

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

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

CLICK HERE FOR THE RECIPE

Roasted Butternut Squash, New Potatoes, Artichoke Hearts and Wilted Tomatoes

by joycevandenbergporterSeptember 22, 2014

Fall officially begins tomorrow so time to start thinking about sweaters and boots. Here in California we are literally just thinking about it but soon cold weather will be a reality, and with it hopefully some much needed rain. Along with cooler temperatures comes more lovely squashes, root vegetables and the last of the tomatoes from the garden. I absolutely love a colorful plate and make an effort to Eat the Rainbow which is not only gorgeous but also more nutritious in that a colorful variety provides a wider range of nutrients. Go bold! The brighter the color the bigger the bounty. For those of you with picky eaters at home there is even a downloadable game Eat the Rainbow Challenge which might encourage your kids to go beyond carrot sticks and apple slices. Here is the rundown from Every Day Health of just what that beautiful color can do for you.

Red. In fruits and vegetables, red is usually a sign of vitamin A (beta carotene) and vitamin C. Typically, red produce are also high in manganese and fiber. Choose red bell peppers, tomatoes, cherries, cranberries, raspberries, rhubarb, pomegranates, and beets. Red apples also contain quercetin, a compound that seems to fight colds, the flu, and allergies. Tomatoes, watermelon, and red grapefruit are loaded with lycopene, a compound that appears to have cancer-fighting properties

Yellow. Banana is probably the first yellow fruit that comes to mind — and it delivers potassium and fiber. You will also find potassium and fiber plus manganese, vitamin A, and magnesium in other yellow produce, such as spaghetti squash, summer squash, and yellow bell peppers.

Orange. Just a shade away from red, orange in fruits and vegetables signifies a similar vitamin and mineral profile. You’ll get vitamins C, A, and B6, potassium, and fiber in choices such as butternut squash, carrots, sweet potatoes, cantaloupes, oranges, pumpkins, orange peppers, nectarines, and peaches.

Green. Dark leafy greens are packed with nutrients — this group offers far more vitamins and minerals than iceberg lettuce. A favorite dark leafy green is spinach because of its rich lutein content, which aids eyesight, and folate, which supports cell reproduction. Broccoli and asparagus also contain these compounds.

Blue. Think blue, and you’re most likely picturing a bowl of blueberries, one of nature’s most powerful antioxidants. They are also loaded with fiber and make an incredibly versatile addition to your diet

Purple. This group includes vegetables like red onions and eggplant, and fruits such as blackberries, Concord grapes, currants, and plums. Purple indicates the presence of anthocyanins, powerful antioxidants that protect blood vessels and preserve healthy skin. You can also find vitamin A and flavonoids in purple vegetables like radicchio, purple cabbage, purple potatoes, and purple carrots.

White. White may not be much of a color, but white vegetables, such as cauliflower, rutabagas, and parsnips, still shine with vitamins and minerals like vitamins C, K, and folate, and they contain fiber. Don’t forget onions and garlic, which have a compound called allicin that seems to protect the heart and blood vessels from damage.

For Meatless Monday this week, I roasted butternut squash, purple, pink and white baby potatoes, artichoke hearts and assorted small tomatoes from my garden. This is a really easy and quick dinner to prepare, ready in a half hour, and almost any root vegetable, like carrots, turnips or parsnips that you might have on hand can be added. I happen to really love the small purple potatoes. They add an interesting color and their flavor is more defined than a white potato. Just slice the butternut squash in half lengthwise and scoop out seeds and pulp. Remove the peel and dice into medium cubes. Cut potatoes in half (or quarters if larger). Place potatoes and squash in a large baking dish and toss with oil and bake at 400 degrees for 10 minutes.

Remove from the oven and add artichoke hearts, tomatoes and fresh herbs and bake another 10 minutes or until squash and potatoes are fork tender and the tomatoes are ‘wilted’. Splash a bit of balsamic vinegar over the top of the cooked vegetables, if desired, and gently stir to combine.

Serve topped with crumbled feta, if desired, or cool and serve warm or cold over a bed of fresh mixed lettuce drizzled with balsamic vinaigrette.

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

2-3 cups new potatoes
1 small butternut squash (2-3 cups cubed)
1/4 cup olive oil
1-2 cups artichoke hearts packed in water, drained
1-2 cups assorted small and/or cherry tomatoes
1/4 cup fresh herbs, thyme or oregano
1 tsp cumin (or more to taste)
1 tsp salt
1/2 tsp pepper
1 Tbsn balsamic vinegar (optional)
1/2 cup feta (optional)

Cut butternut squash in half, lengthwise and scoop out seeds and pulp. Remove the peel and dice into medium cubes.
Cut potatoes in half (or quarters if larger)
Place potatoes and squash in a large baking dish and toss with oil
Bake at 400 degrees for 10 minutes
Remove from the oven and add artichoke hearts, tomatoes and fresh herbs and bake another 10 minutes or until squash and potatoes are fork tender. Add balsamic vinegar, if desired, and gently stir to combine.
Serve warm topped with crumbled feta, if desired, or cool and serve over a bed of fresh mixed lettuce drizzled with balsamic vinaigrette.

Meatless Monday – Garlicky Kale Pasta with Lemon and Parmesan

by joycevandenbergporterSeptember 15, 2014

CAN WE GET A KALE YEAH!!! I spotted that slogan on a billboard for Naked Juice in Boston and knew I was going to be making kale soon. Kale, also known as the ‘Queen of Greens’ is the culinary darling of the moment although I have not personally gone kale crazy. I like kale all right but I just like other leafy greens better. That said, I really like this garlicky, lemon, kale pasta dish that I adapted from ivillage.com . It’s very simple, only six ingredients, allowing each flavor to shine, and can be made using only one pot. I normally don’t like boiling vegetables since nutrients are lost in the water, but in this case, the pasta is cooked in the salty kale cooking water and the resulting pasta is way more flavorful than when just cooked in plain water. The pasta definitely absorbed some of the kale flavor, and hopefully some of the nutrients as well.

Want to hear more about kale? Did you know it is closer to the cabbage and broccoli families than chard or other leafy greens? It’s kind of like a wild cabbage whose leaves don’t form a head-a bit of a free spirit. Kale is a great source of fiber and an excellent source of antioxidant vitamins A, C, and K , as well as many important phytonutrients. In selecting kale, smaller leaves are usually more tender and less bitter than larger leaves but you may need to use more as the yield will also be smaller. The center rib is edible but very fibrous, so unless the kale is going into a soup where it gets cooked for a while, the rib is usually removed and discarded. The photo below shows curly, dino (lacinato) and purple kale. Click HERE for more info on the different types of kale.

TIP: I used curly kale but dino kale, or any other type will work just fine. Curly kale is a bit more bitter and fibrous and may need to cook longer than other types. There is a perfect point in cooking kale where it is tender and the natural sweetness comes out. Cooked too long, kale can get bitter again and it loses it’s beautiful bright green or purple color. Spinach may be substituted for non-kale lovers. Just use twice as much spinach since it shrinks so much during cooking. If you want to add some protein or make this a heartier dish, stir in a cup of cooked white beans. Since I was cooking this dish for myself, I reduced the ratio of pasta to kale because I like extra veggies.

Pasta with Garlicky Kale, Lemon and Parmesan

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 pound kale (or more if you like heavy veggies)
3/4 – 1 pound spaghetti
3/4 cup extra-virgin olive oil
5-6 cloves garlic, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons grated lemon zest
3 ounces Parmesan cheese (try vegan Vio Life Parm or Whole Foods 365 Shredded vegan parm)
salt and pepper to taste

Remove the tough core and stem from the kale and slice into ribbons.

Rinse well.

Wash and dry lemon (drying with a cloth or papertowel removes any residual debris). Zest the lemon before cutting in half to juice.

Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water and transfer to a bowl or platter. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti.

Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about a minute, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper.

Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.

Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.

3 Kale Photo Credit: PopSugar

Meatless Monday – Spaghetti with Fresh Tomatoes and Basil

by joycevandenbergporterAugust 25, 2014

What could be easier than tossing warm pasta with fresh tomatoes, basil and olive oil? This is a delicious NO COOK sauce that I have been making for ten years or so. It is really delicious! I no longer have the original recipe for this ‘sauce’ and usually only think about making it later in the summer when I have too many tomatoes on my windowsill on the verge of getting overripe. This recipe is a great use for tomatoes that are a bit past their prime and starting to get a mealy texture. Of course, the better quality tomatoes, the more delicious the sauce but you can slip in an overripe tomato or two and it will work out just fine. You can also add a few cherry tomatoes if you wish. I just use what I have on hand, but the more colorful the variety of tomatoes, the better. Just dice the tomatoes, add a clove of minced garlic, sliced or chopped basil and oregano, drizzle with olive oil and let sit on the counter at room temperature for one to three hours. All the flavors combine and transform raw tomatoes into a deliciously fresh sauce. Sometimes I add fresh mozzarella for a Caprese type pasta or sprinkle with grated or shaved parmesan but it is just as good on its own.

There is some debate whether tomatoes are more nutritious raw or cooked. Usually cooking vegetables reduces their nutritional value as vitamins are lost during the cooking process, however, it looks like tomatoes may be different. Cooking tomatoes reduces the amount of vitamin C but may increase the amount of lycopene (a phytochemical with antioxidant properties) that can be absorbed by our bodies. So I think its a toss up. You can lightly sauté this sauce if you prefer but I love the simplicity of leaving it raw as nature intended.

TIP: Garlic lovers beware! For those of us who pile on the garlic, be forewarned. Since this sauce is not cooked, the garlic does not mellow and sweeten the same way it does when cooked, so don’t use the same amount you would in a cooked sauce.

Spaghetti with Fresh Tomatoes and Basil

Servings: 6
Time: 10 minutes cook time, 1 -3 hours sit time
Difficulty: easy
Print

4 – 6 ripe tomatoes of varying size and variety

1/2 cup olive oil

1/2 cup fresh basil, sliced or chopped

1 Tbsn fresh oregano, chopped (or thyme)

1-2 cloves garlic, minced

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

1 cup fresh mozzarella (optional)

Dice tomatoes and place in a medium sized bowl

Add garlic, herbs, olive oil, salt and pepper to tomatoes.

Stir gently to combine and let sit at room temperature for one to three hours (30 minutes if you can’t wait).

Slice or dice fresh mozzarella, if using.

Add mozzarella to the sauce about 15 minutes or so before serving. (You don’t want it sitting out too long). Adjust seasoning, if necessary.

Cook spaghetti according to instructions, drain and place in a serving bowl.

Pour tomato sauce over the top and gently combine. Serve warm or at room temperature.

Meatless Monday – Pasta Primavera with Summer Squash, Peas and Arugula

by joycevandenbergporterAugust 18, 2014

Primavera means Spring in Italian and the popular Pasta Primavera traditionally is pasta, usually spaghetti but other pasta shapes can be used, tossed with a variety of spring vegetables like asparagus, tomatoes and fresh herbs. In spite of it’s name, it doesn’t mean you can only make this for dinner in the spring. Pasta Primavera is a very versatile dish which allows for a wide range of vegetables to be used when they are at their best and their cheapest. Throughout the year, the dish will change depending on whatever is in season. I typically sauté whatever fresh vegetables looked the best at the market with garlic and olive oil, then braise in a bit of vegetable broth to make a nice sauce. If my husband isn’t around, sometimes I will swirl in a spoonful of plain yogurt to add creaminess, then top with parmesan. Yum!

Today’s pasta has the gorgeous baby squash and zucchini that I couldn’t resist at the market due to their pure cuteness, as well as peas. I didn’t see any good fresh peas so I used frozen, which are a good option. They are frozen right after picking so sometimes they are actually fresher than ‘fresh’ peas that have been sitting around for a while. If you are using fresh peas in a pod, choose pods that are smaller. The large pods are often filled with over mature peas that are tough and woody and only good in soups and stews. The smaller pods usually have younger, sweeter peas. I also added fresh basil and mint plus cherry tomatoes and lemon zest from my garden.

To make this a healthier dish, use a whole grain pasta. It’s easy to find good pasta made from whole grains like rice, quinoa or amaranth, all of which provide more protein, vitamins, minerals and fiber than pasta made from white flour. Don’t be fooled by packaging on regular pasta that says ‘fortified with iron or other nutrients’. That just means that nutrients like B vitamins were removed during the refining process, and some of them are added back in. Whole grain pasta has come a long way from when it used to be soft and gluey, so give it a try if you haven’t. Livestrong suggests going half regular and half whole grain pasta if you’re having trouble making the switch to whole grain.

Pasta Primavera with Summer Squash, Peas and Arugula

Servings: 6
Time: 30 minutes
Difficulty: easy
Print

3/4 lb dried penne pasta
1 1/2 cup fresh or frozen peas, shelled
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 cup cherry tomatoes
1 red chili pepper(or dash of red pepper flakes – optional)
1/2 cup fresh basil, cut into ribbons
1/4 cup fresh mint, cut into ribbons
1-2 cups arugula or spinach
2 large shallots, minced
2 cloves garlic, minced
1 Tbsn lemon zest
3 Tbsn butter, olive or coconut oil
1 1/2 cups vegetable broth

Saute the shallots, chilis and garlic in butter or oil until soft, several minutes. Add vegetable broth and let reduce.
Bring a pot of salted water to a boil and cook the pasta according to directions. Drain and reserve 1 cup pasta water.

Add zucchini and summer squash to the shallot mixture and cook 2 to 3 minutes. Then add peas.

Add cooked pasta to vegetable mixture and stir to reheat. Add a bit of pasta water if needed.

Add cherry tomatoes, arugula, basil, mint and lemon zest and let wilt. Add salt if necessary. Depending on the saltiness of your vegetable broth, it may not be needed.

Top with fresh parmesan, if desired.

Meatless Monday – Chili Lime Grilled Tofu with Avocado &Mango Salsa

by joycevandenbergporterAugust 11, 2014

Chili Lime Grilled Tofu is my favorite tofu recipe so far. It’s taken a few tries but I have finally nailed it. I made this last week and thought it needed something, so this time I topped it with an Avocado Mango salsa with red onions, lime and jalapenos which is a great combination of sweet, savory and spicy. I also let the tofu marinate overnight which allows the flavors of the marinade to be fully absorbed before cooking. I just served this dinner to my new future daughter in law (I love saying that) and one of my sons, who I thought wouldn’t even try tofu. Much to my surprise the tofu was a big hit. I’m just happy there is a bit left for lunch tomorrow…

The Avocado Mango Salsa is a delight of flavors and would also be great on top of grilled or roasted fish or chicken. I know you’ve heard that Avocados are nutrient dense and a healthy fat but did you know that they also act as a ‘nutrient booster’ by helping the body absorb the nutrients from foods eaten along with it? Furthermore, Mango is so nutritionally rich it is considered the “King of Fruit”. Lastly, Jalapeno Peppers add more than just spice. They are high in nutrients that may help you boost weight loss efforts, improve immunity, promote heart health and fight free radicals from environmental and dietary pollutants. This recipe calls for one jalapeno pepper without the seeds. If you like spicy, add another jalapeno or include the seeds, but beware, the seeds are really hot. If you don’t like spicy, don’t use the jalapeno. So feel free to load up on this salsa. It might be the best thing you’ve done for your body today!

TIP: I served this tofu with brown basmati rice which I cooked in vegetable broth. A great way to add more flavor to rice is to add 1/2 to 1 teaspoon ginger paste or a one inch piece of peeled ginger root to the broth while cooking. Just remove the root before serving.

For other tofu recipes, check out:

Crispy Glazed Tofu and Bok Choy

Green Curry Tofu

Chili Lime Grilled Tofu with Avocado Mango Salsa

Servings: 4
Time: 45 minutes plus chilling time
Difficulty: easy
Print

TOFU:
1 (14 ounce) package extra firm tofu
1/4 cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
salt and black pepper to taste

SALSA:
1 avocado, diced
1/2 cup mango, diced
1/4 cup red onion, minced
1 jalapeno, seeded and minced (optional)
1 Tbsn lime juice (or more to taste)
1 Tbsn cilantro, chopped
1-2 Tbsn olive or avocado oil
1/2 tsp salt (optional)

Slice the tofu in 1/2 inch slices and place on double papertowels. You can leave them rectangular or cut into triangle shapes.

Cover with papertowels and put a heavy pan on top to help press out excess water. Should take 20 to 30 minutes. Don’t skip this step or the tofu won’t absorb the marinade.

Combine all other ingredients and marinate tofu in the refrigerator several hours or overnight.

To make the salsa, slice the mango about a third of the way (avoiding the rather large pit inside).

Using a sharp knife, cut rows horizontally through the flesh but not all the way through the skin.

Turn mango and cut crosswise

Flip the mango slice inside out and slice off chunks. Place in a bowl.

Cut avocado in half, pit and dice. Place into bowl with mango.

Using gloves or a papertowel to protect your hands from the pepper oils, seed and mince the jalapeno. Add to mango mixture.

Chop red onion and add to bowl.

Add chopped cilantro, lime juice and salt. Gently combine and set aside.

Brush or spray oil on the grill and let it preheat. Grill tofu several minutes until you see nice grill marks. Turn and grill the other side. Remove to a serving platter or individual plates.

Top with salsa mixture.

Serve with rice or some other grain for a well rounded meal.

Meatless Monday – Roasted Beet Salad with Ripe Peaches and Goat Cheese

by joycevandenbergporterJuly 21, 2014

Is it a coincidence that fresh tomatoes ripe from the vine or juicy, just picked peaches taste especially good in summer or is it nature’s design to give us what we need? I was thumbing through some cooking magazines admiring gorgeous photos of carmelized tomatoes and 10 ways to use fruit when I came across an article, “In Season For a Reason:”, by Ellie Krieger in CookFresh Magazine that claims our bodies are ‘calling for them’, meaning seasonal veggies. “Not only do summer vegetables taste better and have a higher nutritional value, in season produce is in sync with our nutritional needs; it contains specific nutrients that replenish and protect us in the hot summer months”. Summer’s juicy fresh fruits and vegetables help keep us hydrated (20 percent of our water intake comes from the food we eat) and are rich in anti-oxidants, just when we need them most. Specifically, antioxidants like lycopene, vitamin C and beta-carotene help protect our skin from the sun by neutralizing damage to skin cells caused by the sun’s UV rays. Potassium, which we lose when we sweat, is also found in many summer vegetables. I wonder if winter vegetables give us what we need in winter too?

I like combining seasonal fruits and vegetables, especially in salads. I often toss orange or grapefruit sections into my salads to give them a sweet and tangy boost. Today’s salad combines fresh, roasted beets, ripe peaches and arugula topped with goat cheese and pistachios. If I had them I would have added a few halved dark red Bing cherries or strawberries which are also in season. There is something about the combination of sweet and salty is really satisfying. Right now with peaches in season, they are plentiful, delicious and less expensive at the height of the season! If you have the grill going, you can just halve and pit them and stick them on the grill for a few minutes to slightly caramelize them or just cut them up fresh and delicious.

Like their intense color would suggest, beets are big on antioxidants, and have cancer and heart disease-fighting properties, as well as a host of vitamins and minerals. including iron. Roasting them brings out a more intense flavor and gorgeous color since nothing is released into water, as happens with boiling. If you slice them vertically, you may get heart shapes, which if you’re my pinterest friend, you know I collect hearts found in nature so couldn’t resist this picture. Too pretty! Don’t throw away the beets tops. They actually have more flavonoid antioxidants and vitamins than the beet roots themselves, including Vitamin A. They can be chopped and sautéed with a bit of olive oil and garlic for a delicious side dish similar to chard or mustard greens. The beets can be roasted a day or two beforehand and stored in the refrigerator until you need them. Other than roasting the beets (which is easy but takes time), this is a very fast and easy meal to throw together, nice and colorful too!

Roasted Beet Salad with Ripe Peaches and Goat Cheese

Servings: 4
Time: 2 hours
Difficulty: easy
Print

2-3 raw beets
1-2 peaches
1 bunch baby arugula
1/4 cup pistachios (or toasted pine nuts)
2 oz fresh goat cheese (optional)
1/4 cup fresh basil, chopped
2 Tbsn fresh mint, chopped
1/4 cup olive oil
2-3 Tbsn balsamic vinegar
salt and pepper to taste

Preheat oven to 375 degrees. Lay beets on aluminum foil and drizzle with olive oil. Don’t remove the stem or tail. Wrap foil into a pouch and bake until the beets are fork tender, about 1 hour and 20 minutes.

Let the beets cool, at least enough to handle, and remove the skins, stem and tail. I like to use paper towels so my fingers don’t turn red. Set aside and let them cool to room temperature, then slice. I would recommend using a non-porous cutting board, since the juice from the beets stains everything it touches, including your hands.

Wash, remove the pit and slice the peaches. I like the skin but if you don’t, then remove the peel before slicing.
Coarsely chop the pistachios.

Place the arugula in the bottom of a large serving bowl or platter. Add the sliced beets and peaches.

Top with pistachios and goat cheese.

In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper and pour over the salad before serving.

Meatless Monday – Summer VegetableTart

by joycevandenbergporterJuly 14, 2014

Are you a flexitarian? I have heard the terms omnivore, herbivore, vegetarian, vegan and pescetarian. What on earth is a flexitarian? Well apparently it wasn’t even a word until 2012, when it was added to the Merriam-Webster Dictionary. Flexitarian = flexible + vegetarian: a person whose diet is mostly vegetarian but sometimes includes meat, fish, or poultry. My mom recently sent me an article from Mother Earth News, Becoming a Flexitarian. which outlines the basic flexitarian approach – eat less meat and eating grass-fed when you do. There are a lot of great reasons to eliminate or reduce meat in our diets, including health, the environment and humankindness. Perhaps a Flexitarian approach is more doable for people than going vegetarian or vegan and can actually help promote local farming as a profitable business by only buying grass fed, humanely raised meat from responsible growers and not from the big factory farms. I personally apply the same principles to purchasing eggs, milk and other animal products.

The good news is that people who don’t eat meat, i.e. vegetarians and vegans, are becoming more main stream and there has been a shift in the public perception to consider where your meat has come from for health, safety and animal rights reasons. Vegetarianism has come a long way from the hippie culture of the 70’s as evidenced by widespread programs like the Meatless Monday Campaign which has gone global. It’s been over a year since I’ve eaten meat (although I do eat fish and the occasional chicken that has been locally farm raised) and I don’t miss it. It was an easy adjustment for me since I never ate huge quantities of meat anyway, except maybe for bacon. Anyway, I feel good about my choices and now I have another moniker, Flexitarian. Thanks Mom!

So how do you eat less meat and still have delicious, satisfying meals? It’s pretty easy but takes a bit more thought than just throwing something on the grill, although you can do that too. How about my Meatless Monday selection of the week, a Summer Vegetable Tart? I was inspired by an exquisite Zucchini and Aubergine Tart by Mimi Thorisson which is a complete work of art (photo above). You can click on her name to get the recipe if you are so inclined. It’s almost too pretty to eat! Not being a recipe follower, I didn’t actually make her recipe but just used the overall concept of making a tart in flower form. My tart is a bit more casual than Mimi’s and next time I will pack in even more veggies to make it more vertical (which my followers know I love vertical food). My tart can be made with or without a crust and is easy to make vegan by leaving out the fresh mozzarella. I absolutely loved this dish. My guests loved it too, although I was surprised to see three 22 year olds going back for seconds on the vegetables rather than the meat. I consider that quite an accomplishment. The only problem is that there were no leftovers…

Summer Vegetable Tart

Servings: 4
Time: 60 minutes
Difficulty: moderate
Print

1 small eggplant
1-2 zucchini
1-2 yellow squash
3 tomatoes
3-4 Boccocinni fresh Mozzarella balls (optional)
3-4 cloves garlic, chopped
3 Tbsn fresh basil, chopped
2 Tbsn olive oil
Salt and pepper

Crust (Optional): There are some pretty decent store bought crusts or click Here for a very simple Whole Wheat Crust recipe from Whole Foods

Thinly slice eggplant using a sharp knife or mandolin. Spread the slices on a flat surface and sprinkle them with salt and let sweat for at least 10 minutes.

Thinly slice zucchini, squash, tomato and mozzarella.
Pat eggplant dry and place in a large bowl. Add zucchini and squash, garlic and oil. Gently mix to evenly coat all veggies.

If you are using a crust, spread it evenly in the bottom and up the sides of an ungreased pie or quiche pan. If you’re not using a crust, spread a little oil in the bottom of the pan to prevent sticking.

Arrange the veggie slices in a circular pattern starting at the outside making sure the veggies go up the sides of the crust. I did a couple of rows of eggplant and squash before adding tomatoes and mozzarella since they are so soft. For an even less fussy dish, just layer the vegetables and don’t worry about the pattern. It will still be delicious.

Keep arranging toward the center, pushing the slices towards the outside and into a more vertical position as you go. The more vertical you go, the more veggies you can use.
Save a few of your best thin slices of eggplant or zucchini and roll or fold this into flower like shapes to decorate the center.

If you have any leftover slices, just slip them in anywhere. Slide any remaining garlic and basil between the slices.
Bake in a preheated 400 degree oven for about 45 minutes or until the vegetables are done and the rust is golden brown.
Remove from heat and let cool a bit before serving. Also good at room temperature.

Meatless Monday – Composed Salad

by joycevandenbergporterJuly 7, 2014

What is a composed salad? It is a salad that has been artfully arranged and drizzled with vinaigrette rather than tossed. Why, you might ask, would you go to the trouble to arrange your veggies instead of just tossing everything together? Well the obvious answer is aesthetics. Composed salads elevate what would otherwise be a simple salad into an artistic centerpiece. The other benefit is that each ingredient maintains it’s integrity so you can taste each individual flavor. Of course it all ends up mixed together eventually but each person gets to ‘create’ their own personal salad by hand picking from the tray of goodies. Composed salads are usually hearty enough to be main courses, think Cobb Salad, but the possibilities are endless. If you don’t have a rectangular tray, go circular like this Rainbow Chopped Salad by Fueled By Vegetables.

You can even take the vertical or 3D approach like this layered Southwestern salad from Kitchen Excursions

I love composed or arranged salads, perhaps for the same reason I like to stack food and make edible ‘towers’ like my Crab Quinoa Tower or Polenta Towers. It must be the wanna be artist hidden deep inside me. Don’t worry I’m sticking to food. I recently went to my friend, Nicole’s birthday party where we ~~attempted~~ learned to paint flowers and owls. Lets just say that my sad little flower went quite happily to it’s demise in the dumpster. I guess my artistry only goes so far…

My friends know that I rarely make the exact same salad twice, but I do use the same techniques over and over again, changing the ingredients to use what I have on hand or meet the situation. If I need a main course salad, I use heartier ingredients like chopped egg, beans and avocado to fill up hungry bellies. For a side salad I might do a combination of veggies and fruit with just a sprinkle of feta or goat cheese. The beauty of a composed salad is that it is visually striking and completely flexible. Just layer the bottom of a wide container with greens and top with rows of any vegetables (or fruit), beans, cheese or nuts that you would normally put in a salad. Voila, you have a visual feast! It’s not more work, it just looks like it.

The amounts will vary depending on the size of your tray or bowl (A low platter works better than a deep bowl). Amounts listed here are what I used for this particular salad in a 14×14 square tray. Round works too, just put the ingredients you want the most of in the center rows, arrange them in triangles or concentric circles like a bullseye. In arranging the rows, take advantage of the variations in color to provide a contrast. I also put the cheese and egg on the sides so they are easier to avoid for those that are allergic or don’t eat them. Be creative! Use beets, artichoke, hearts of palm, strawberries, nuts or raisins. Adding grains like quinoa or rice help make it a hearty main course.

Composed Salad

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

5-6 oz mixed lettuce
1 cup cooked, or 1 can garbanzo or black beans, drained and rinsed
2 large, ripe tomatoes, diced
1 large avocado, diced
1 cucumber, diced
1 yellow bell pepper, diced
3 hard boiled eggs, diced (optional)
3 oz feta, crumbled

Spread a layer of lettuce to cover the bottom of the container

Arrange each diced vegetable in rows, taking care to put allergens like cheeses and eggs on the outer rows.

Drizzle with your favorite vinaigrette or mix up a simple fresh one by whisking together 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1 Tbsn balsamic vinegar, 1/2 tsp dry mustard, 1/2 tsp salt, 1/4 tsp pepper. Serve with more dressing on the side.

Meatless Monday = Roasted Asparagus and Leeks

by joycevandenbergporterJune 29, 2014

GoodMotherDiet has temporarily relocated to Maine for the summer. We have a house on Bear Pond nestled at the base of Bear Mountain. Maine is a land of a thousand lakes and mountains where time goes more slowly. and we spend our days outside taking advantage of the abundance of nature. Life is very casual and dinner is generally a last minute gathering of friends at our various homes or restaurants after a long day of playing on the lake or hiking in the mountains, sometimes squeezing in a sunset cocktail before heading home to make dinner.

I flew in yesterday on the red eye and I am still getting my bearings. As always happens when I switch homes, I have to remember the layout of the kitchen, relocate the silverware drawer and take a look at the contents of the pantry. It usually takes me several trips to Hannaford before I have everything restocked. By evening we had our first dinner party, a typical potluck which travels from house to house along the lake. My contribution to the meal was Asparagus and Leeks with shallots and garlic, drizzled with olive oil and roasted in a hot oven. Although it is not the prettiest or most elegant of dishes, it is simple and delicious, a perfect addition to any meal. For an added touch of flavor, you can drizzle with balsamic vinegar before serving.

Roasted Asparagus and Leeks

Servings: 4-6
Time: 50 minutes
Difficulty: easy
Print

1 bunch asparagus
2 large or 3 small leeks
2 shallots
2 cloves garlic
2 Tbsn olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn balsamic vinegar (optional)

Trim rough end of asparagus and place in a baking dish
Trim root end of leeks and cut off tops where the leaves start turning green. Wash leeks under running water, fanning each layer like a deck of cards to remove any dirt left between the layers. Pat dry and place in the baking dish.

Slice shallots lengthwise into large matchsticks

Slice garlic into thin strips
Sprinkle with salt and pepper

Drizzle with olive oil and gently toss to coat vegetables with oil

Roast in the oven at 400 degrees for about 25 minutes, stirring 3 or 4 times. They should be tender and beginning to brown on the edges.

Meatless Monday – Zucchini & Apple Spirals with Basil & Mint Salad

by joycevandenbergporterJune 23, 2014

I have always wondered how to make a ‘noodle’ several feet long, like the one in Lady and the Tramp. Well now I know the secret. My mother in law gifted us a vegetable spiraling machine for our anniversary (Well there is no special gift or gem for 28 years of marriage, go figure! So why not a vegetable spiraler…) I couldn’t wait to try it out – and the result is awesome. I experimented first with zucchini and got spirals over 6 feet long. How cool is that? Then I spiraled some apples and fell the rest of the way in love. It is easier than a mandolin, no peeling or coring and my fingertips and knuckles remained intact. I decided to cut the zucchini spirals into shorter pieces to make it easier to serve, but it could be fun to make each 6-8 foot strand into it’s own serving. Your surprised diners could have their own Lady and the Tramp moments…

Photo Credit: http://www.kitchenmemories.com

For this salad, I decided to add some spiraled apples to the zucchini to add a bit of sweetness and color. I chose Fuji since they don’t turn brown as quickly as other varieties and I love their red skins. I also really like the combination of fresh basil and mint in summer salads, especially with a honey, citrus vinaigrette. To make this filling enough for a main course, I added avocado and pepitos which provide nutrients and good fats that help us feel satiated. I also sliced up some sugar snap peas to add crunch. This salad would be good topped with blue cheese, goat cheese or feta, if desired, for an additional protein boost.

Zucchini & Apple Spiral Salad with Basil and Mint

Servings: 4
Time: 20-30 minutes
Difficulty: easy
Print

3 medium zucchini

salt

1 Fuji apple (or other firm apple)

1/4 cup pepitas (shelled pumpkin seeds) or pine nuts, pistachios or hazelnuts

1/2 cup sugar snap peas

1 firm avocado
Salt

10 basil leaves
10 mint leaves
1/4 cup lemon juice

1/4 cup apple cider vinegar

1/4 cup avocado oil (or other light oil)
1 scant teaspoon honey (or more if you like it sweet)

Freshly ground black pepper

Cut the ends off the zucchini and spiral or shred into thin strips using a mandolin or grater. The spiraler is definitely the easiest! Cut spirals into desired lengths if needed (about the length of a strand of spaghetti). Put the spirals in a bowl, sprinkle with salt and let sit for 10 or 20 minutes. Taste. If too salty, rinse, drain and pat dry. No need to rinse if the taste is fine, just don’t add more salt later without tasting first.

Dry toast pepitas (hulled pumpkin seeds) on medium heat in a small skillet for a few minutes, until golden. Add to zucchini when cool.

Cut basil and mint into ribbons. An easy trick is to stack the leaves and slice thinly cross wise. Add to zucchini. (Leave a few for garnish)

Remove strings from sugar snap peas and cut lengthwise into julienne strips and add to the zucchini.

Whisk oil, lemon juice, honey and apple cider vinegar together and set aside.
Spiral apple (core first if using a mandolin) and add to the zucchini. Gently toss with a bit of dressing to keep from turning brown.
Core and chop avocado and add to the zucchini mixture. Add a bit more dressing and gently combine.
Taste for seasoning and add salt if desired.

Meatless Monday – Roasted Tofu with Miso Glaze and Black Barley, Fennel & Radish Salad

by joycevandenbergporterJune 16, 2014

Game of Thrones Season Finale meets Father’s Day meets GoodMotherDiet! So the long anticipated Game of Thrones Season Finale happened to fall on Father’s Day (No spoilers for those that haven’t seen it yet, except to say that the show did have an interesting Father’s Day theme). In order to honor both of these important events, we decided to create a feast that was Father’s Day worthy as well as authentic to GoT. We were even lucky enough to have “Daenerys, The Mother of Dragons” show up for dinner.

For inspiration I went, of course, to the Game of Thrones Food Blog (Yes, there really is such a thing!) to find many dishes shown, discussed or inspired by the show or books. As you might expect, much of the food is heavy with meat and not on the Goodmotherdiet, so my son, Eric, is cooking a more authentic GoT menu including miniature pork pies and leg of lamb. For the non meat eaters, I thought to attempt a Game of Thrones imagined meal, or rather what would they do with tofu if they had it.

I marinated extra firm tofu in a thick and flavorful sauce overnight and then broiled it on high heat. I paired it with black barley which was widely consumed in Medieval times, (more on that if you’re interested in the history of medieval barley in my Mushroom Barley Soup Blog Post). We know that GoT is not really set in Medieval times, nor is it even set on this planet or in any time but it seems most similar to Medieval times than any other. In preparing the barley, I tried a recipe for Black Barley, Fennel and Radish Salad from Bon Appetite. This is a large and hearty salad. Next time I make it I will half the amount of barley (1 cup). Black Barley is a substantial grain, chewy and flavorful but pearl barley, which is lighter and softer, can be substituted.

Roasted Tofu with Miso Glaze

Servings: 6
Time: 2-3 hours marinating plus 20 minutes
Difficulty: easy
Print

2 containers extra firm, organic tofu

1/4 cup Miso paste

1/4 cup Mirin (or Rice Wine Vinegar with a bit of sugar or honey added)

1/8 cup soy sauce (wheat free if necessary)

1/8 cup water (if needed to mix the paste in)

1/2 tsp salt

1/2 tsp sugar

1 Tbsn fresh ginger

1/8 tsp chili powder

1/8 tsp red pepper flakes (or more to taste)

Drain tofu and slice lengthwise into 1 inch rectangles. Cover with papertowels and place a heavy object on top to help press out the liquid. Let drain 10 minutes or so.
Put tofu in a zip lock bag or container with a lid.

Combine all other ingredients and pour over tofu, making sure to coat all sides of every piece. Refrigerate several hours or overnight.

Place marinated tofu in a single layer on an oiled baking sheet and broil 5 – 10 minutes, or until browned. Turn and broil the other side
Serve hot or room temperature

Black Barley, Fennel and Radish Salad

Servings: 8
Time: 1-3 hours
Difficulty: easy
Print

2 cups black or pearl barley, rinsed

Kosher salt

1 large or several small fennel bulbs (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices

2 tablespoons plus 1/2 cup olive oil

Freshly ground black pepper

1/3 cup fresh orange juice

1/4 cup fresh lime juice

1 small shallot, minced

2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided

1 teaspoon finely grated orange zes4 large radishes, thinly sliced, divided

1/4 cup oil-cured olives, pitted, halved lengthwise(optional)

Place barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed. Depending on the type of barley and your taste preferences, this can take anywhere from 45 minutes to a couple of hours. Add water if necessary. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 Tbsp. oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet.
Whisk orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

TIPS: You can halve the amount of barley for a lighter, smaller dish with more veggies and flavor. You can also substitute pearl barley if you can’t find black barley or you prefer a softer dish. If you don’t have dill, the fennel fronds make a good substitute. Enjoy!

Meatless Monday – Mushroom Pappardelle with Braised Greens

by joycevandenbergporterJune 9, 2014

Calling all Mushroom Lovers! This one is for you (of course I had to choose between mushrooms and wild boar-more on that later). I am an official blogger for the Meatless Monday website, as you can see by the cute logo on my sidebar. The Meatless Monday campaign is working with the Mushroom Council and looking for recipes that substitute mushrooms in traditional meat dishes for their ‘Swap it Out’ contest. I have already done a Portobello Mushroom Stuffed with Eggplant and Gorgonzola which was pretty tasty but I wanted to come up with something new. Then I was perusing the pasta aisle and came across a box of Pappardelle, a California product by Community Grains using 100% whole grain hard amber durum. Perhaps I got sucked in by the packaging which states that it is “stone milled on a granite wheel”. That sounds really labor intensive, and almost reminiscent of the Flintstones and their really cool stone age car and gadgets (Yabba Dabba Doo!) so it must be great, right? I also loved the Tip on the package, “Pasta water should taste like the ocean.” I had never heard that before, but now I know what I’m aiming for. So I bought the pappardelle- and it was delicious! The pasta had great texture and the sauce clung to the surface ensuring that every bite was flavorful. It is also nice to know that they mill 100% of the grain, the germ, bran and endosperm all together instead of milling them separately and adding them back together (reconstituted), which is more common. I’m kind of liking the re-emergence of the old tried and true, dare I say Stone Age, methods.

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine (about the width of a finger). The name derives from the verb “pappare”, to gobble up (in Italian). I would say this is an appropriate name, since I found myself doing just that with this yummy dish! Pappardelle is usually topped with heavy sauces that include game like rabbit, duck and wild boar, however, for Meatless Monday, I chose to use the “meaty” mushroom, Portobello, as a stand in for wild boar. I marinated them first, then seared them on high heat to intensify their flavor before adding them to the sauce. I also included dried Porcini mushrooms along with garlic, herbs and shallots to give the sauce an earthy and rich flavor. I threw in a few fresh Criminis for a wonderful mushroom trifecta! I love braised greens and threw in a few handfuls of arugula and spinach, which really help lighten up a heavy sauce. We tend to stay away from creamy sauces in our house, as my husband is not a fan, however, sour cream or plain yogurt can be added to this sauce if you crave rich and creamy.

Of course you have to be a big fan of mushrooms to enjoy this dish, but if you are, lucky you! ‘Mushrooms are a good source of Vitamin B, potassium and selenium and the only plant based source of Vitamin D. Low calorie, fat free and gluten free, they have a great nutrient value at little cost. In addition, mushrooms help satisfy our desire for Umami, which is the fifth basic taste after sweet, salty, bitter and sour. Derived from the Japanese word umai, meaning “delicious,” umami (pronounced oo-MAH-mee) is described as a savory, brothy, rich or meaty taste sensation. It’s a satisfying sense of deep, complete flavor, balancing savory flavors and full-bodied taste with distinctive qualities of aroma and mouthfeel. The more umami present in food, the more flavorful it will be. All mushrooms are a rich source of umami and the darker the mushroom the more umami it contains.’ – See more at: http://mushroominfo.com/benefits/#sthash.NbUzgRtx.dpuf

So next time you plan to serve pasta with ~~Wild Boar~~ meat, try a few mushrooms instead…

Mushroom Pappardelle with Braised Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

3 large Portobello mushrooms, sliced

6-8 crimini mushrooms, sliced

2-3 cups vegetable broth
¼ cup dried porcini or mixed mushrooms(about 6 oz)
1/4 cup roughly chopped parsley
3 fresh sage leaves
3 cloves garlic, peeled
3 shallots or 1 small onion, roughly chopped
¼ cup olive oil
1/2 tsp salt(depending on the saltiness of the broth)

1/4 tsp black pepper (or more to taste)
½ cup dry white wine

2 cups fresh spinach, arugula or other dark leafy greens
8 oz. fresh or dried pappardelle (about 3/4 box)
½ cup grated parmesan(optional)

Marinate the sliced, fresh mushrooms in 1-2 Tablespoons olive oil, 1 Tablespoons red wine vinegar, 1 teaspoon balsamic vinegar, pinch of Italian seasoning, salt and pepper (a zip lock baggie works great) and let rest. The marinade should coat all pieces but they shouldn’t be swimming in liquid.

Pour 1 cup boiling water over dried mushrooms and let sit until soft, about 20 minutes. Remove mushrooms with a slotted spoon and strain mushroom liquid to remove any sediment. Reserve liquid.
In a food processor (or by hand) finely dice parsley, sage, garlic and shallots in a food processor until smooth; set aside. Finely dice reconstituted mushrooms.

Heat 1 Tbsp oil in a skillet(preferably cast iron) on medium high heat. Sear/brown fresh mushrooms one layer at a time and turn to brown the other side. Remove and set aside.
Saute vegetable purée in about 2 Tablespoons oil, stirring occasionally, for 5 -6 minutes. Stir in diced mushrooms.
Add wine, broth and mushroom liquid and cook, until almost completely reduced, about 10- 15 minutes.
Cook pasta in salted boiling water according to package instructions. Drain pasta; add to sauce
Stir in greens and let wilt.
Add seared mushrooms and half the parmesan ( if using) and toss to combine.
Transfer pasta to a serving dish; garnish with finely chopped parsley and remaining parmesan.

VARIATIONS: If you prefer a creamy sauce, stir in 1/2 cup sour cream or plain yogurt before adding pasta. Fettuccine or other larger shaped pastas will work fine with this dish.