Meatless Monday – Veggie Kabobs With Chili Cumin Oil

by joycevandenbergporterSeptember 14, 2015

Grilling is Fun! That said, can we think outside the veggie burger? If you are tired of ‘burgers’ and ‘dogs’ being the stars of the grill, rest assured that there are some tasty options available. Veggie Kabobs are a colorful and tasty alternative that can be adapted to any tastes. I mean, who can resist corn wheels? You can even set up a ‘Veggie Bar’ and let your guests design their own. I opted to use sweet corn, summer squash and tomatoes which are still in season, and oh-so-good right now. I also added potatoes and tofu to help add fullness to the meal and a bit of protein. Other fun items to round out your skewers would be chunks of crusty sourdough bread, mushrooms, onions and peppers, or even fruit like peaches and mangos. Don’t be shy.

Each of these vegetables brings something different to the table in taste, texture and nutritional value, so a combination of ingredients assures a well rounded meal. I tested the recipe on all ingredients mentioned except for the red onion because I didn’t have one (darn!). I was pleased that each one was enhanced by the chili, cumin marinade but held it’s own once grilled. ~~Charred~~ Grilled bread is surprisingly good (think pizza oven crust with it’s blackened bits) and its a great way to use up day old bread. Best of all, I guarantee that your meat loving friends will be jealous… One word of warning; I normally use bamboo skewers but decided to use the longer metal ones this time. Well, this is probably obvious, but don’t try to turn them with your bare fingers. You can get away with touching bamboo skewers but metal ones are ~~bleeping~~ hot. I learned that lesson in a single distacted moment. I’m holding a cold beverage to my left pointer and index fingers as I type, just FYI. Use tongs!

TIPS: Make skewers ahead of time and let them rest in marinade until you’re ready to cook, even overnight. If you have picky eaters (or people who always pick off ‘the good stuff’ and leave the rest) try making some corn, potato or tofu only skewers. Pile onto a platter and serve.

If veggie kabobs aren’t for you, check out the following recipes for other vegetarian grilling ideas. Click on the links for the full recipes:

Grilled Avocado Caprese Salad – https://goodmotherdiet.com/2014/07/30/wheatless-wednesday-grilled-avocado-caprese-salad/

Chili Lime Tofu – https://goodmotherdiet.com/2014/08/11/meatless-monday-chili-lime-grilled-tofu-with-avocado-mango-salsa/

Grilled Nectarines and Summer Squash – https://goodmotherdiet.com/2014/06/02/meatless-monday-grilled-nectarines-and-summer-squash-with-balsamic-glaze/

VEGGIE KABOBS WITH CHILI CUMIN OIL

Choose 5 or more of your favorite ingredients from the list below (or get creative):

8-10 baby (or 5 small potatoes)
2 ears of fresh corn
8-10 criminy mushrooms
1-2 red bell pepper (or 8-10 mini sweet peppers)
2 zucchini squash
2 summer squash
1 red onion
1 dozen cherry tomatoes
1 block extra firm tofu
several thick slices of crusty sourdough or ciabatta bread

MARINADE (If you are using more than five skewer ingredients, you may want to double the recipe)
*Use the larger amount of spice if you like extra flavor.

1/2 cup olive oil
4-5 cloves garlic, minced
1 lemon, zest and juice
1-2 tsp cumin
1-2 tsp chili powder
1/4-1/2 tsp cayenne pepper (Optional)
1/2 tsp salt
1/4 tsp black pepper

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Cut potatoes in half and parboil in salted water until fork tender but still firm (about 5-10 minutes). Let cool and place in a large bowl.

If using tofu, drain and slice into cubes 1 -2 inches thick. (If you cut them too thin, they could fall off the skewer) Press them between double layers of papertowels to remove excess water.

Shuck corn and cut into 1 or 2 inch wheels.

Cut squash into 1 or 2 inch wheels. If using mini peppers, leave them whole. If using bell peppers, cut them into quarters or eights. Wipe mushrooms with a damp paper towel and cut off any dry stems. Cut onion in half lengthwise and then into wedges, keeping stem end intact.

Place all vegetables in bowl with potatoes. Do not add bread or tofu at this time.

Combine all marinade ingredients in a small bowl and stir to combine.

Place tofu in a small bowl or zip lock baggie and pour 1/4 cup of marinade over the top and gently stir to coat. Set aside.

Pour the rest of the marinade over vegetables. Let sit for at least 30 minutes or overnight in the refrigerator.

Preheat an outdoor grill to medium heat. Cut bread into 1-2 inch chunks, if using. Brush lightly with marinade. Remove tofu and vegetables from the marinade, reserving marinade. Thread onto skewers.

Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

Remove skewers to a serving platter and spoon extra sauce over the top.

Veggie Kabobs With Chili Cumin Oil

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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Choose 5 or more of your favorite ingredients from the list below (or get creative):

1 lb baby or small potatoes (about a dozen)
2-3 ears of fresh corn
8 oz criminy mushrooms
1-2 red bell pepper or mini sweet peppers
1 large or 2 small zucchini squash
1 large or 2 small summer squash
1 red onion
1 dozen cherry tomatoes
1 block extra firm tofu
several thick slices of crusty sourdough bread

MARINADE (If you are using more than five skewer ingredients, you may want to double the recipe)

*Use the larger amount of spice if you like extra flavor.

1/2 cup olive oil
4-5 cloves garlic, minced
1 lemon, zest and juice
1-2 tsp cumin*
1-2 tsp chili powder*
1/4-1/2 tsp cayenne pepper * (Optional)
1/2 tsp salt
1/4 tsp black pepper

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring.
Cut potatoes in half and parboil in salted water until fork tender but still firm (about 5-10 minutes). Let cool and place in a large bowl.
If using tofu, drain and slice into cubes 1 -2 inches thick. (If you cut them too thin, they could fall off the skewer)
Shuck corn and cut into 1 or 2 inch wheels.
Cut squash into 1 or 2 inch wheels
If using mini peppers, leave them whole. If using bell peppers, cut them into quarters or eights.
Wipe mushrooms with a damp paper towel and cut off any dry stems.
Cut onion in half lengthwise and then into wedges, keeping stem end intact.
Place all vegetables in bowl with potatoes. Do not add bread at this time.
Combine all marinade ingredients and stir to combine.
Place tofu in a small bowl or zip lock baggie and pour 1/4 cup of marinade over the top and gently stir to coat. Set aside.
Pour the rest of the marinade over vegetables. Let sit for at least 30 minutes or overnight in the refrigerator.
Preheat an outdoor grill to medium heat. Cut bread into 1-2 inch chunks, if using. Brush lightly with marinade
Remove tofu and vegetables from the marinade, reserving marinade. Thread onto skewers.
Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Remove skewers to a serving platter and spoon sauce over the top.

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

by joycevandenbergporterSeptember 2, 2015

Now we’re talking! I’m loving my yummy Mexican food without the extra calories. I guess you could call these ‘Skinny Tacos’. Black beans and butternut squash are two of my favorite ingredients, especially when the squash is roasted into a rich and tender little bites. Throw in sweet summer corn, cumin and jalapenos and you’ve got the start of some delicious tacos (or quesadillas-scroll down for more on that). So what is the skinny part besides the fact that these are vegetarian? I have a long standing love affair with cheese but for a multitude of reasons (one of them being the calories), I’m trying to cut down. The nice thing about this flavor combination is that it doesn’t need piles of cheese to make it yummy. Instead of cheese, I opted to make a creamy yogurt dressing made with green chilis, herbs and jalapenos, which makes it cool but spicy. Yes, I know, those are contradictory terms but that is what makes the sauce so much fun and the perfect complement for the earthy squash, corn and bean combination.

Want to make them even skinnier? Ditch the tortillas and use romaine lettuce leaves and you’ve got “Mexican Lettuce Boats” for a lighter, low-carb option.

I also happened to have some sweet mini peppers which are delightful when roasted. They get even sweeter and can be eaten whole, seeds and all, except for maybe the stem (actually, you can probably eat that too if you really want to). They take virtually no preparation. Just place them whole on an oiled baking sheet and roast in a hot oven for about 20 minutes, turning once, until charred and blistered on both sides. Let cool and chop and use in salads or other dishes. You could even add them to this taco filling if you like. They are great on an antipasti platter and their bright colors also make them a cheerful garnish.

The black bean, corn and butternut squash filling is fairly loose and well suited for tacos but it also makes for tasty quesadillas if you add some gooey cheese to keep it together. An alternative would be to mash up some of the beans and squash to give it a stickier consistency. Regardless of how you serve them, these veggies taste great together and add oodles of fiber, vitamins and minerals to your diet! Just make sure you buy organic, non GMO corn tortillas to keep your meal healthy.

BLACK BEAN, CORN & BUTTERNUT SQUASH TACOS WITH CHILI LIME SAUCE

2 cups butternut squash (about one half squash)
1 can black beans
1-2 ears fresh corn kernels (or 1 cup frozen)
1/2 onion, chopped
1 jalapeno, finely diced (optional)
4 cloves garlic
1 Tbsn cilantro, chopped
1 dozen corn tortillas

CHILI LIME SAUCE (Optional)

1/2 cup full fat plain yogurt (vegan or regular)
2 Tbsn canned fire roasted chopped green chilis
1 jalapeno
1/4 cup cilantro
1 Tbsn fresh lime juice
1 tsp cumin
1/2 tsp salt

Process green chilis, jalapeno and cilantro in food processor or blender until finely minced. Add yogurt, lime juice, cumin and salt. Pulse until smooth. Pour into a small serving bowl and let chill in the refrigerator. (It will thicken as it chills)

Peel and dice butternut squash into a half inch dice. Spread in a single layer in an oiled baking sheet. Slice garlic cloves in half and arrange around the squash. Sprinkle with salt and pepper. Stir to coat with oil and roast at 450 degrees for about 20 minutes, or until soft and slightly browned on the edges. Garlic may be brown.

If you are roasting mini peppers, place them whole on an oiled baking dish and stir to coat both sides with oil. Bake for about 20 minutes, turning once to blacken both sides. I used the same pan as the squash but kept them as separate as possible.

Saute onion and jalapeno for several minutes until starting to soften, then add corn and cook several more minutes.

Add black beans and cook another minute or two.

Lower heat and add butternut squash and carefully stir to combine. Don’t overcook as squash will get too soft.

To heat corn tortillas:
- In the oven – Wrap stacks of five or so tortillas in aluminum foil and heat them for about 15 minutes in a 350° oven.
- On the stovetop: Cook them one at a time in a dry heavy pan and stack them as they are warmed. For crispy shells, fry them in a good oil (like avocado oil) on one side for 1 or 2 minutes, turn using tongs and fold it in half to crisp then turn to the other side. Drain on papertowels.
- In the microwave: Wrap tortillas in barely damp papertowels and microwave in 30-second increments until they are warmed through.

Scoop filling into taco shells and top with chili lime sauce. Serve with more sauce and fresh herbs on the side.

Black Bean, Corn and Butternut Squash Tacos with Chili Lime Sauce

Servings: 4-6
Time: 30 minutes
Difficulty: easy
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CHILI LIME SAUCE (Optional)

1/2 cup full fat plain yogurt (vegan or regular)
2 Tbsn canned fire roasted chopped green chilis
1 jalapeno
1/4 cup cilantro
1 Tbsn fresh lime juice
1 tsp cumin
1/2 tsp salt

Process green chilis, jalapeno and cilantro in food processor or blender until finely minced. Add yogurt, lime juice, cumin and salt. Pulse until smooth. Pour into a small serving bowl and let chill in the refrigerator. (It will thicken as it chills)
Peel and dice butternut squash into a half inch dice. Spread in a single layer in an oiled baking sheet. Slice garlic cloves in half and arrange around the squash. Sprinkle with salt and pepper. Stir to coat with oil and roast at 450 degrees for about 20 minutes, or until soft and slightly browned on the edges. Garlic may be brown.
If you are roasting mini peppers, place them whole on an oiled baking dish and stir to coat both sides with oil. Bake for about 20 minutes, turning once to blacken both sides.
Saute onion and jalapeno for several minutes until starting to soften, then add corn and cook several more minutes.
Add black beans and cook another minute or two.
Lower heat and add butternut squash and carefully stir to combine. Don’t overcook as squash will get too soft.
To heat corn tortillas:
- In the oven – Wrap stacks of five or so tortillas in aluminum foil and heat them for about 15 minutes in a 350° oven.
- On the stovetop: Cook them one at a time in a dry heavy pan and stack them as they are warmed. For crispy shells, fry them in a good oil (like avocado oil) on one side for 1 or 2 minutes, turn using tongs and fold it in half to crisp then turn to the other side. Drain on papertowels.
- In the microwave: Wrap tortillas in barely damp papertowels and microwave in 30-second increments until they are warmed through.
Scoop filling into taco shells and top with chili lime sauce. Serve with more sauce and fresh herbs on the side.

Wheatless Wednesday – Kung Pao Tofu with Zoodles

by joycevandenbergporterAugust 26, 2015

Love noodles but not the Carbs? Enter Zoodles, ‘noodles’ made from zucchini spirals that are surprisingly noodle-like. They nestle right into this tasty Kung Pao Sauce just like regular pasta – but without the extra calories. This Kung Pao was a crowd favorite; crispy tofu, bell pepper, ‘noodles’, all in a spicy, delicious sauce, topped with peanuts and green onions. Even my non-tofu lovers gobbled it up and asked for more! Cutting the tofu into a small dice and cooking it separately from the sauce is key. With Kung Pao though, it’s really all about the sauce. This one is spicy, but not not mouth burning, and easy to adjust to suit your personal tastes. Alas, if you are one of those people that can’t be bothered with recipes that have lots of ingredients, there is any easy solution. Just pick one up one of the many wonderful sauces sitting on the shelf in your local market and you’re good to go!

I’m not really a gadget person, however this one is a game changer. In seconds, zucchini (or any vegetable) becomes spaghetti, angel hair or ribbons. There are countless uses for these shapes; pastas, salads and casseroles to name a few. Other than my food processor and my lemon zester, this is a favorite. Just in case you don’t know what a spiral slicer can do, just check out the photo below showing zucchini being sliced using three different blades. For this recipe I used the center blade to make a thicker noodle.

Photo Credit: http://www.huffingtonpost.com/2014/04/10/vegetable-noodles-are-going-to-change-everything_n_5112928.html

Making zoodles is easy if you have a spiralizer, and FUN! If you have a picky eater who won’t eat anything green, you can peel the zucchini first to remove the offending green, then spiralize into beautiful ‘noodles’ that may fool even the pickiest of eaters. I wish I had known about zoodles back in the day when my little boys only ate pasta with butter! I prefer keeping the peel on since so many of the nutrients are in or right under the skin, but any nutrients is better than none…

TIPS: This is a mildly spicy Kung Pao Sauce. To adjust spiciness, add more or less of the red pepper flakes and red chili paste. Taste sauce to make sure you like the amount of spice before adding to the pan. It will continue to develop flavor as it cooks and combines with the sesame oil, garlic and ginger. For large appetites, you might want to double the tofu (Yes, they will like it.) or serve with brown rice. If you do make rice, toss a one inch chunk of peeled ginger into the pot to give the rice a nice gingery flavor. Remove the ginger before serving.

Recipe Adapted from Skinny Taste Kung Pao Chicken Zoodles For Two

KUNG PAO TOFU WITH ZOODLES

1 block extra firm tofu
2 Tbsn olive, avocado or coconut oil
2 -3 cloves garlic, minced
1 tsp fresh ginger, grated (or ginger paste)
salt and pepper
2-3 medium zucchini
1 red bell pepper
1 green bell pepper
2-3 scallions
1/2 cup dry roasted peanuts (or more)

KUNG PAO SAUCE

2 Tbsn soy sauce (or wheat free Tamari)
1 Tbsn balsamic vinegar
2 Tbsn hoisin sauce
1 Tbsn red chili paste
1 tsp red pepper flakes (or more)
1 Tbsn sugar
1 Tbsn cornstarch
2 Tbsn water

Drain block of tofu and cut into 1/2 inch cubes. Place in a single layer on a double thickness of papertowels. Cover with more paper towels and place a heavy object on top (like a cast iron pan) to help press out water. Let sit at least 10 minutes.

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long.

In a small bowl or measuring cup, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Cut scallions into one inch pieces, then thinly julienne OR thinly slice into circles.

Cut bell peppers into 1/2 inch dice. Measure out peanuts and roughly chop them or leave them whole.

Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the cubed tofu, sprinkle with salt and pepper, and cook, stirring several times to brown all six sides, about 5 minutes.

Remove tofu to a plate and set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 2 minutes.

Stir in zucchini noodles and cook, mixing for two or three minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce.

Once zucchini is cooked to your liking, add the tofu, half of the peanuts and scallions and stir to combine.

Serve with more peanuts and scallions on top.

Kung Pao Tofu with Zoodles

Servings: 4
Time: 20 minutes
Difficulty: easy
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KUNG PAO SAUCE

2 Tbsn soy sauce (or wheat free Tamari)
1 Tbsn balsamic vinegar
2 Tbsn hoisin sauce
1 Tbsn red chili paste
1 tsp red pepper flakes (or more)
1 Tbsn sugar
1 Tbsn cornstarch
2 Tbsn water

Drain block of tofu and cut into 1/2 inch cubes. Place in a single layer on a double thickness of papertowels. Cover with more paper towels and place a heavy object on top (like a cast iron pan) to help press out water. Let sit at least 10 minutes.
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long.
In a small bowl or measuring cup, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
Cut scallions into one inch pieces, then thinly julienne OR thinly slice into circles. Cut bell peppers into 1/2 inch dice.
Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the cubed tofu, sprinkle with salt and pepper, and cook, stirring several times to brown all six sides, about 5 minutes.
Remove tofu to a plate and set aside.
Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 2 minutes.
Stir in zucchini noodles and cook, mixing for two or three minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce.
Once zucchini is cooked to your liking, add the tofu, half of the peanuts and scallions and stir to combine.
Serve with more peanuts and scallions on top.

Meatless Monday – Spicy Tofu and Mandarin Skewers

by joycevandenbergporterJuly 27, 2015

Grill marks are sexy! Barbecue aficionados know what I’m talking about. There is something completely satisfying about the getting that perfect sear, as evidenced by lovely straight grill marks. Well vegetarians can have it too! Now that grilling season is in full force, non-meat eaters can be part of the fun. There are many goodies that can be thrown on the grill that are not slabs of meat. These Tofu skewers are deliciously spicy and easy to make. They only take a few minutes for assembly but require about an hour to properly marinate. The sesame, soy, chili marinade is the key here, and tofu, which is normally fairly bland, is great at soaking up flavorful marinades. So get your grill on!

The mandarin slices are not just to make the skewers look pretty. When grilled, their flavor is intensified into a lovely smoky, sweetness and the rind chars, making the whole fruit good enough to eat. I don’t normally eat citrus skins (except for Meyer Lemon) because they are tough and bitter – but I ate these charred little orange wheels and they were delicious! They also add a dose of vitamin C, vitamin A and anti-oxidants, especially their skin which has higher concentrates of the nutrients! If you don’t have access to small orange citrus like clementines, tangerines or satsuma, lemons would also be a good choice.

Have you ever wondered what the difference is between oranges and the myriad other small orangish citrus fruits you see at the market? Oranges and Mandarin Oranges (also known as Tangerines) are part of the citrus family. Tangerines are related varieties of oranges which are smaller in size than oranges, and have a loose, easily peelable skin (officially called the pericarp) and a sweeter juicy flesh (known as arils). They are also known as mandarin oranges in Europe and satsumas in Japan. Here are a few more varieties on Tangerines:

Tangelos, also known as honeybell, are hybrid between tangerine and orange (Citrus sinensis) or grapefruit (Citrus paradisi). Tangelos, like tangerines, have loose skin and juicy sweet flavored segments. They are distinguished from oranges by a characteristic knob at the stem end of the fruit.
Tangors (Citrus nobilis) are cross between oranges (C. sinensis) and tangerine (C. reticulata). They feature large size, and sweet-tart flavor similar to oranges.
Clementines, another member of citrus family, are cross between mandarin and sweet oranges. They are smaller, have smooth glossy skin, and very sweet, juicy, almost seedless segments.

TIPS: Tofu is great on the grill, just don’t forget to drain it on papertowels before putting it in the marinade or it won’t soak up the flavors properly. Unlike meat and poultry marinades, which must be cooked or thrown away, this marinade is multi-purpose. The marinade can be reserved and used to brush the tofu skewers while cooking and then again as a dip. If you prefer to serve the skewers with a thicker dipping/drizzling sauce, simmer marinade for several minutes in a small saucepan. Enjoy!

SPICY TOFU AND MANDARIN SKEWERS

1 block extra firm tofu
3 mandarins (or other small citrus fruit)

MARINADE
1/4 cup soy sauce
2 Tbsn sesame oil
1/4 cup rice vinegar
3-4 cloves garlic, minced
2 Tbsn red chili paste

Cut tofu block into 12 rectangular pieces. Place on double papertowels and cover with more papertowels. Set something heavy on top to help press out the water. Let sit about 15 minutes. If using bamboo or wooden skewers, let them s0ak in water for 20 minutes or so to prevent them from burning.

In a bowl large enough to hold the tofu in a single layer, whisk together the marinade ingredients.

Add tofu and spoon marinade over tofu to coat. Cover and let rest for 1 hour (and up to to 24 hours). For best results, turn the tofu so another side is down (in the marinade) every 10-15 minutes until all sides are coated (Or another option would be to marinate them in a ziploc bag).

Slice mandarins into rounds, leaving skin on.

Thread the tofu onto skewers adding a slice of mandarin between each piece. (reserve the marinade) Grill the skewers, turning once and basting frequently with the reserved marinade, until browned on both sides, 4 to 6 minutes total.

Serve with reserved marinade.

Spicy Tofu and Mandarin Skewers

Servings: 3-4
Time: 90 minutes
Difficulty: easy
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1 block extra firm tofu
3 mandarins (or other small citrus fruit)

MARINADE
1/4 cup soy sauce
2 Tbsn sesame oil
1/4 cup rice vinegar
3-4 cloves garlic, minced
2 Tbsn red chili paste

Cut tofu block into 12 rectangular pieces. Place on double papertowels and cover with more papertowels. Set something heavy on top to help press out the water. Let sit about 15 minutes.
If using bamboo or wooden skewers, let them s0ak in water for 20 minutes or so to prevent them from burning.
In a bowl large enough to hold the tofu in a single layer, whisk together the marinade ingredients.
Add tofu and spoon marinade over tofu to coat. Cover and let rest for 1 hour (and up to to 24 hours)
For best results, turn the tofu so another side is down (in the marinade) every 10-15 minutes until all sides are coated (Or another option would be to marinate them in a ziploc bag).
Slice mandarins into rounds, leaving skin on.
Thread the tofu onto skewers adding a slice of mandarin between each piece. (reserve the marinade)
Grill the skewers, turning once and basting frequently with the reserved marinade, until browned on both sides, 4 to 6 minutes total.
Serve with reserved marinade

Meatless Monday – Summer Vegetable Chowder – Fully Loaded (Vegan)

by joycevandenbergporterJuly 20, 2015

Sometimes in Summer you just have to step away from the salad bar and belly up to a big bowl of creamy comfort food. Last night, the Maine skies were filled with Mother Nature;s fireworks. Lightening made a dramatic light display across the night sky, quickly followed by booming thunder, while we sat and counted the seconds on our fingers. If my dog was here, she would have been hiding under my bed. This was a perfect night for Summer Vegetable Chowder, fully loaded, or more specifically, topped with tasty brown onion bits (instead of bacon), scallions, flaked parmesan and cilantro. Yum! This thick, creamy chowder is filled with seasonal veggies; zucchini, summer squash, potato and sweet corn simmered in a light vegetable broth with creamy coconut milk.

I have been trying to experiment with more vegan recipes and using fewer animal products in my cooking. This recipe is vegan except for the addition of parmesan as a topping which, of course, is optional). When I was sauteing the onions and celery, I forgot to stir for a few moments and some of the onions turned brown on the edges. I started to pick the brown bits out and then tasted one and realized I had hit paydirt! The browned onions were just the flavor that my vegetarian chowder was missing, so I decided to take the other half of the onion and make them on purpose to use as a topping. Loved them! I used to be a big bacon lover and I am always looking for good substitutes. These onion bits don’t get crispy like actual bacon does, but they have that same umami that we love so much. Of course, toppings are optional, but… why not?

TIPS: I used unsweetened coconut milk (fresh from a carton not a can) but any kind of milk would work, vegan or regular. I also made it creamier by pureeing half of the cooked vegetables and putting the mixture back into the soup. It’s a great way to add creaminess without adding heavy cream. If you prefer a more brothy soup with more vegetables, then skip this step.

SUMMER VEGETABLE CHOWDER WITH BROWNED ONION ‘BACON BITS’

1/2 large yellow onion, diced

1/4 cup chopped celery, diced

2 Tbsn coconut or olive oil (or vegan butter)

2 large potatoes, peeled and diced

1 pound yellow summer squash, diced

1 pound zucchini, diced

3-4 ears fresh corn, cut off the cob

1 quart vegetable broth

2 cups coconut milk (or other milk)

1 teaspoon chopped fresh thyme or 1/2 tsp dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

TOPPINGS (Optional):

Browned Onion ‘Bacon Bits’ (*See directions below)

1/2 cup chopped scallions

1/2 cup shredded extra-sharp cheddar cheese

Saute onions and celery in olive oil or butter in a large stockpot for about 10 minutes or until tender.

Add potatoes and vegetable stock and cook until softened, 15 to 20 minutes. Add squash, zucchini, corn, thyme and coconut milk and simmer until vegetables are soft. Season with salt and pepper.

For a thicker soup puree half of the potato/onion mixture in a blender or food processor and return to the stockpot. (This can also be done after cooking the potatoes instead if you want more chunky veggies.)

While soup is cooking prepare Browned Onion ‘Bacon Bits’, if using, and set aside (Directions below).

Prepare toppings, if using. In addition to the onion bits, I also served fresh herbs, shaved parmesan and sliced scallions.

Ladle soup into bowls and allow guests to ‘decorate’ their dish with desired toppings.

BROWNED ONION ‘BACON BITS’

Chop one half large onion and brown in 1 Tbsn olive oil or coconut oil and 1 Tbsn butter, vegan butter (optional) in a heavy saucepan over medium heat until browned, about 20 minutes.

Transfer to a paper towel and let cool. They won’t crisp like bacon but add that great salty, fatty flavor.

Place in a small serving bowl when cool.

Summer Vegetable Chowder

Servings: 6
Time: 30 minutes
Difficulty: easy
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1/2 large yellow onion, diced

1/4 cup chopped celery, diced

2 large potatoes, peeled and diced

1 pound yellow summer squash, diced

1 pound zucchini, diced

3-4 ears fresh corn

1 quart vegetable broth

2 1/4 cups coconut milk (or other milk)

1 teaspoon chopped fresh thyme or 1/2 tsp dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

TOPPINGS (Optional):

Browned Onion ‘Bacon Bits’ (*See directions below)

1/2 cup chopped scallions

1/2 cup shredded extra-sharp cheddar cheese

Saute onions and celery in olive oil or butter in a large stockpot for about 10 minutes or until tender.
Add potatoes and vegetable stock and cook until softened, 15 to 20 minutes.
For a thicker soup puree half of the potato/onion mixture in a blender or food processor and return to the stockpot. (This can also be done after cooking the squash)
Add squash, zucchini, corn, thyme and coconut milk and simmer until vegetables are soft. Season with salt and pepper.
While soup is cooking prepare Browned Onion ‘Bacon Bits’, if using, and set aside (Directions below).
Prepare toppings, if using. In addition to the onion bits, I also served fresh herbs, shaved parmesan and sliced scallions.
Ladle soup into bowls and allow guests to ‘decorate’ their own bowls with desired toppings.

BROWNED ONION ‘BACON BITS’

Chop one half large onion and brown in 1 Tbsn olive oil or coconut oil and 1 Tbsn butter, vegan butter (optional) in a heavy saucepan over medium heat until browned, about 20 minutes.
Transfer to a paper towel and let cool. They won’t crisp like bacon but add that great salty, fatty flavor.
Place in a small serving bowl when cool.

Meatless Monday -Broccoli Slaw with Cranberries and Toasted Almonds

by joycevandenbergporterJuly 13, 2015

I am at my house in Maine for the month of July. My Maine kitchen is full of many cooks as friends from around the country show up to visit beautiful Maine. Some nights we are positively bursting at the seams, even the bunkroom is full to the rafters. One night such as that, I was lucky enough to have our friend, Evan Kendall, who is a student at New England Culinary Institute and working towards a BA in Culinary Arts, here for a visit. We all clamored for him to make his signature dish, Broccoli Slaw. This lovely raw broccoli salad is a dish I have had the pleasure of enjoying the last couple of summers in Maine. It features sliced broccoli, tossed together with cranberries, toasted almonds and red onion. The creamy buttermilk dressing pulls all the flavors together. This salad is delicious and good for you! He originally got this recipe from Smitten Kitchen and has made a few small changes. As happens with really good recipes, they get passed down again and again. Yay, power to my fellow bloggers for making food better everywhere!

TIPS: This recipe would be easy to make vegan by substituting vegan milk and mayonaise products.

Photo Credit: https://en.wikipedia.org/wiki/High_Huts_of_the_White_Mountains

It was just my birthday weekend and I spent it hiking in the White Mountains. The White Mountains, known as the most rugged mountains in New England, are beautiful but not for sissies! We hiked to the Greenleaf Hut which is perched at the treeline on Mount Lafayette on the Appalachian Trail. The Greenleaf Hut, which is part of the AMC (Appalachian Mountain Club) Hut Network, offers bunk accommodations and a delicious hot dinner and hearty breakfast before hikers continue on their way. We followed ‘Franconia Loop’, a challenging almost 10 mile trail that climbs Mount Lafayette (5240′), Mount Lincoln (5089′) and Little Haystack (4780′) on Franconia Ridge and winds around seven waterfalls on the Falling Waters Trail. It was a wonderful and challenging trip – off my bucket list. My legs are still sore, just saying…

Anyway, I was nowhere near my kitchen for the last few days, making this is a great time to host a guest chef for your Meatless Monday. So without further ado…

Adapted from Smitten Kitchen, who “Adapted a little bit from family, a little bit from Apartment Therapy“

BROCCOLI SLAW COMPLIMENTS OF GUEST CHEF, EVAN KENDALL

Broccoli Slaw

Servings: 6 cups
Time: 20 minutes
Difficulty: easy
Print

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2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing

1/2 cup mayonnaise
1/4 cup buttermilk, or plain milk
3-4 tablespoons cider vinegar, to taste, use less with buttermilk
1 teaspoon toasted sesame oil
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
freshly ground black pepper, to taste

Prepare the broccoli by cutting it into large chunks and then slicing them thinly. This can be done by hand with a knife, in a food processor with the slicing attachment, or on a mandoline. I really enjoy the stems of broccoli, give them a try if you don’t usually. The outer skin is tough and can be unappealing, so try peeling it off and slice thinly. In a large bowl, toss with the dried cranberries, toasted almond. You can include the red onion as well, or combine that in the dressing to temper the onion flavor.

In a small-medium bowl, whisk together the ingredients for the dressing. Season with a pinch of salt and ground pepper. Pour the dressing over the broccoli and other ingredients, and toss to combine. Adjust seasoning with salt and pepper, I like to make the pepper stand out.

Meatless Monday – Rustic Roasted Tomato Tart

by joycevandenbergporterJuly 6, 2015

I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection. Their cooking juice alone is worth the price of admission, delicious as a dipping sauce for a crusty baguette. But that’s not all! I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour. No that wasn’t a typo. I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat. It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste. Win, Win!

These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again! I know I already said this, but it bears repeating. The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.

Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine. You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems. The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes. Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine) So roast away! You won’t regret it…

TIPS: This recipe would be easy to make vegan. Just omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter or oil and brush the crust with non-dairy milk before cooking. Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.

I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.

RUSTIC ROASTED TOMATO TART

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days. (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)

Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.

Cut tomatoes in half horizontally and carefully remove seeds.

Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.

Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.

Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!

While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.

Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.

Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

Fold the edge of the dough up and over the tomatoes, pleating as you go.

Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

CRUST (or your favorite pre-made crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days.
Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.
Cut tomatoes in half horizontally and carefully remove seeds.
Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme. Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!
While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.
Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
Fold the edge of the dough up and over the tomatoes, pleating as you go.
Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
Let cool slightly and transfer to a cutting board or serving platter. Serve warm or 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).

51Gx-xsfQpL._SX258_BO1,204,203,200_.jpg (260×325)

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.

Meatless Monday – Charred Okra with Tomatoes

by joycevandenbergporterJune 22, 2015

OKRA, Love it or Leave it? Where do you come down on this divisive vegetable? There doesn’t seem to be room for ambivalence here. People seem to love it or hate it. Okra happens to be my husband’s absolute favorite vegetable, and unfortunately for him, it has always been my least favorite, so I have avoided it as much as possible, until now. I have always found okra to be gluey and sticky so when I ran across a recipe which chars the okra in a ‘screaming hot pan’ to cook off the mucilage that makes okra ~~slimy~~ slippery, I was hoping for a winner. Well I was not disappointed. Thank you Keith at Mad Delicious for the excellent recipe! You have made me an okra believer! Even those who are not fans of okra may change their minds with this one which combines smokey okra, charred onion and garlic, along with sweet wilted tomato and a sprinkling of fresh herbs and lemon zest. You just may be pleasantly surprised!

What is okra anyway? Okra, which is also called ladies’ fingers, bhindi, bamia, ochro or gumbo depending on where you are in the world, is a flowering plant in the mallow family which makes it related to cotton, cocoa, and hibiscus. I couldn’t really see the connection between these seemingly dis-similar plants until I ran across the following photo of an okra flower in bloom which actually looks kind of like a hibiscus flower – mystery solved.

Okra Flower Photo Credit: Wikipedia

In spite of it’s reputation for being a somewhat unpopular vegetable (unless you are in the South where it is well loved), Okra is considered a nutrient dense food, which means it supplies a lot of nutrients for a relatively low number of calories. Okra is a good source of calcium, fiber, vitamin C, protein, folate, manganese and magnesium plus phytonutrients; beta carotene, lutein, zeaxanthin (for those keeping track). These are some pretty good reasons to give okra another try. It might just win you over too…

TIPS: The original recipe called for peeling the tomatoes with a serrated peeler before cooking. I don’t have a serrated peeler (my potato peeler didn’t work) and I didn’t want to go to the trouble to blanch and shock the tomatoes in ice water to remove the peels, so I left the skins on with very good results. When selecting okra at the market, choose smaller pods which are less likely to get slippery when cooked. Food gets done pretty quickly when cooked on high heat, so I would recommend having everything chopped and measured before you start cooking.

Recipe adapted from Keith Schroeder,Mad Delicious-Cooking Light July 2015 He’s also got a new cookbook coming out for Cooking Light, “Mad Delicious“, which looks like it might be a good one!

CHARRED OKRA WITH TOMATOES

1-2 Tbsn high heat oil (avocado, olive or coconut are good choices)
1/2 lb fresh okra
1 small or 1/2 large onion
3-5 cloves garlic
2-3 plum tomatoes
1/4 tsp sugar
1/4 tsp red pepper flakes
1 Tbsn butter
2 tsp fresh thyme, chopped
1 tsp grated lemon zest
1/2 tsp salt

Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.

Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.

Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).

Add onion and garlic and cook 2-3 minutes or until lightly charred.

Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.

Remove from heat and stir in butter, thyme, zest and salt.

Serve over red or brown rice, if desired.

Charred Okra with Tomatoes

Servings: 4-6
Time: 20 minutes
Difficulty: easy
Print

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Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.
Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.
Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).
Ad onion and garlic and cook 2-3 minutes or until lightly charred.
Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.
Remove from heat and stir in butter, thyme, zest and salt.
Serve over red or brown rice, if desired.

Wheatless Wednesday – Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

by joycevandenbergporterJune 10, 2015

1-2-3-GONE! Or ‘How to make a salad disappear!’ Want to hear more magic words? How about; Ready in 15 minutes or less… I am very lucky to have been graced with a bounty of lovely, ripe tomatoes so early in the season. I’m heading out of town this weekend (to Charleston, so I foresee some southern cooking in my future) and I needed to use some of my fresh tomatoes before I go. I also happened to have some young, white corn that is so sweet and tender that it can be eaten raw, right off the cob. Now that is good corn! With these ingredients, I couldn’t really go wrong. I tossed them together in a salad with baby arugula and avocado, then drizzled them with a yummy jalapeno vinaigrette that is loaded with fresh basil and cilantro. But it’s really about the tomatoes and the corn, so don’t hold back. I served this to a group of men, watching the NBA playoffs last night and almost didn’t get a chance to take photos. Luckily I managed to snap a few before they all descended. I served the salad with corn tortilla chips which were a great pairing. (Alas, no photos…They were too quick.)

But corn is a carb! Fear not my carb-avoiding friends. Corn is a high quality, slow digesting complex carbohydrate and a great source of vitamins, minerals and fiber. Corn has high amounts of insoluble fiber — meaning, the kind of fiber that goes through the body intact and gets things going in the bowels (~~You didn’t read that here!~~) Insoluble fiber has been shown in research to help feed the “good” bacteria in our gut which is very important in our over-processed world. Corn is also gluten free which makes it a good choice for those avoiding wheat and wheat products.

TIPS: Consider serving the salad in individual glass jars or small bowls. This is a great use of leftover corn on the cob, either grilled, steamed or boiled. Just slice it off the cob and you’ve got the start of a great meal! I love the Jalapeno Vinaigrette. It’s just slightly spicy and the fresh herbs give it a pesto-like quality which is really delicious on this salad. If you like food really spicy, add a second jalapeno or include some of the seeds. I also added fresh mozzarella because I had a large crowd of hungry men to feed, but it’s not really necessary. The real stars here are the fresh, ripe vegetables.

ARUGULA, CORN AND TOMATO SALAD WITH JALAPENO VINAIGRETTE

2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

Wash and dry arugula and place in a large serving bowl

Shuck corn and cut the kernels off the cob using a sharp knife. If the corn is young and sweet, put it right into the salad. If it’s a bit chewy you can steam.boil or pan fry it for a few minutes. Let it cool before you put it in the salad. You can also grill the corn first (before you cut it off the cob, shucked or unshucked).

Chop tomatoes into a medium dice. Cut cherry tomatoes into halves or quarters. Add to salad.

Cut mozzarells, if using, into medium sized cubes.

Chop avocado into a medium dice. Add to salad.

Put all vinaigrette ingredients into a food processor and blend until smooth.

Drizzle salad with vinaigrette and toss to combine. Serve with tortilla chips if desired.

Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

Servings: 46
Time: 10 minutes
Difficulty: easy
Print

2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

Wash and dry arugula and place in a large serving bowl
Shuck corn and cut the kernels off the cob using a sharp knife.
If the corn is young and sweet, put it right into the salad. If it’s a bit chewy you can steam.boil or pan fry it for a few minutes. Let it cool before you put it in the salad. You can also grill the corn first (before you cut it off the cob, shucked or unshucked).
Chop tomatoes into a medium dice. Cut cherry tomatoes into halves or quarters. Add to salad.
Cut mozzarells, if using, into medium sized cubes
Chop avocado into a medium dice. Add to salad.
Put all vinaigrette ingredients into a food processor and blend until smooth.
Drizzle salad with vinaigrette and toss to combine.
Serve with tortilla chips if desired.

Wheatless Wednesday – Quinoa Black Bean Tacos with Chili Lime Sauce

by joycevandenbergporterMay 27, 2015

I – LOVE – THESE – TACOS! They have all the Yum (and protein) and none of the unhealthy. Ever since the popularity of my Black Bean Chili Con Quinoa, I have been wanting to make a taco version . I have been craving tacos and these did not disappoint. Picture spicy quinoa and rich, earthy black beans topped with avocado, jalapenos, black olives and crumbly queso drizzled with a creamy chili, lime sauce. I DID NOT MISS THE MEAT!

Quinoa makes a great meat substitute. It has great texture when added to sauces and the red quinoa is visually appealing as well, although you could use any color quinoa you have in your pantry. Quinoa is known as ‘The Mother of all Grains’ because of its health benefits. It is a complete protein that contains all nine of the essential amino acids and the highest fiber content of any of the whole grains. Loaded with vitamins and minerals, it is high in magnesium, potassium, zinc and iron, the most common minerals that people lack. Not only is quinoa a nutritional powerhouse, it is also a smart little cookie. It creates saponin, a naturally bitter substance, to protect itself against hungry foragers who don’t like the bitter taste. Saponin comes off easily in water, so make sure you don’t skip the step of rinsing your quinoa in a fine sieve before cooking.

Black Beans are a personal favorite of mine for their rich and earthy flavor, but they are also loaded with fiber, protein, vitamins and minerals. Digging in to these tacos with both black beans AND quinoa, you won’t leave the table hungry… but you may go back for seconds. Just sayin’.

TIPS: I like to saute the cooked quinoa with onions and garlic before adding the tomato and spices, however, if you are looking for a shortcut (even if its just saving the extra pan to wash). saute the onion and then add the quinoa and 1 cup of water and cook until the water has evaporated and the quinoa ‘tails’ have come out. Then add the spices, tomatoes, beans and more water if necessary and cook another 5 minutes or so.

QUINOA BLACK BEAN TACOS WITH CHILI LIME SAUCE

1/2 cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or small can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt (any kind)
1 Tbsn chili powder
1/2 tsp cumin(optional)
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.

Add cooked quinoa and garlic and saute several more minutes..

Stir in tomatoes, chili powder, cumin, cayenne, salt and pepper. Add one cup of water or broth and simmer about 10 minutes.

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion.

Warm tortillas on low heat in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy. Or heat them carefully in the microwave or keep them warm in a tortilla warmer (if you have one).

Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside. For easier (and more artistic) drizzling pour into a fine tipped squeeze bottle.

Serve quinoa mixture with tortillas and desired toppings. Drizzle with Chili Lime Sauce.

If you want to completely ditch the carbs, how about a lovely taco salad – a lighter, flavor filled option. Just pile it on and drizzle…. Maybe your artistic side will come out – or not!

Quinoa Black Bean Tacos with Chili Lime Sauce

Servings: 4
Time: 30 minutes
Difficulty: easy
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1/2 cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or snall can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt or sour cream
1 Tbsn chili powder
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.
Add cooked quinoa and garlic and saute several more minutes..
Stir in tomatoes, chili powder, cumin, cayenne, salt and pepper. Add one cup of water or broth and simmer about 10 minutes.
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion
Warm tortillas in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy.
Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside.
Serve quinoa mixture with tortillas and desired toppings. Drizzle with Chili Lime Sauce.

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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Wheatless Wednesday – Tofu ‘Steaks’ with Chimichurri Sauce

by joycevandenbergporterApril 29, 2015

Is there a place where meat lovers and vegans can co-exist in happiness? I think I’ve found the holy grail! Here is a ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures… Each tofu steak is a hefty seven ounces and my meat loving husband devoured his (I’m talking a full member of the clean plate club) and went back for seconds. Furthermore, when my 20 year old son walked into the kitchen, he said “It smells so good in here!” Winning! The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic. I also sauteed broccolini and topped that with a bit of chimichurri for added punch. Trust me, chimichurri is good on almost anything and it can be made spicy or mild depending on your taste. No wonder it’s so popular. Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish. Long grained brown basmati rice served as a nice base but these tofu steaks would also be great in a sandwich with crusty bread, some fresh greens and, of course, chimichurri. I will definitely be making this again!

Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes. Just slice the tofu and let it drain. While it’s draining, prepare the chimichurri sauce and the marinade. Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving. The tofu only takes about 6 minutes to cook. Easy, fast, delicious!

TIPS: I made dinner for two using one block of extra firm tofu but I knew I had a hearty appetite to consider (my husband), however, you can cut the block into fourths OR buy two blocks. I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each). Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful consistency that you don’t get with thinner pieces. If you cut one block into fourths, stand the tofu on an end and slice lengthwise through the narrow side into 1 inch thick halves. Then cut each half in half crosswise, resulting in four smaller one inch thick 3.5 oz. rectangles. (That is the size of my serving).

TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.

Mix all Chimichurri ingredients together in a small bowl and set aside.

Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Marinade should be fairly thick and pasty. Set aside.

If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.

Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

Servings: 2-4
Time: 30 minutes
Difficulty: easy
Print

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.
Mix all Chimichurri ingredients together in a small bowl and set aside.
Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Set aside
If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.
Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown.
Turn and cook the other side another 3-4 minutes.
Serve with a big spoonful of chimichurri sauce.

Meatless Monday – Israeli Couscous with Asparagus, Spinach & Morel Mushrooms

by joycevandenbergporterApril 27, 2015

50 Shades of…. Spring. Israeli Couscous, sometimes called pearl couscous (especially in the U.S.) or even Maftoul (aka Palestinian couscous), is the perfect backdrop for this lovely dish featuring spring’s finest; asparagus, baby spinach, morel mushrooms and sweet peas topped with lemon zest and fresh herbs. This is another easy and delicious dinner you can get on the table in about 20 minutes. It’s so pretty it doesn’t look like a nutritional powerhouse but it happens to be loaded with vitamins, minerals and fiber. All of the vegetables are low in fat and calories but high in food value, and all four are surprising sources of protein. Morels are also a great source of Iron and Vitamin D. For another boost of nutrients use whole wheat couscous.

So what is couscous anyway? I’ve been wanting to make this dish for a while and I even tried to get away with making it during Passover with the claim that Israeli couscous should be kosher for Passover, until I was advised by my son, Eric, that couscous is actually a pasta product made with wheat. I never gave it much thought but I suppose I always thought it was it’s own grain, like quinoa or bulgur. Whoops! Pearled couscous is larger than traditional couscous and round and smooth like a small pearl. It has a wonderful chewy consistency and makes a delicious and attractive base that showcases whatever you toss it with. If you are unable to find pearled couscous, orzo, which is a rice shaped pasta product, would be a good substitute. This spring dish is mostly shades of green (perhaps not quite 50) except for the splash of color given by the lemon zest. Other good and coorful vegetable choices would be strips of sauteed red bell pepper or carrots.

TIPS: If you want to make this more filling, add a sprinkle of feta cheese or drained and rinsed garbanzo beans.

ISRAELI COUSCOUS WITH ASPARAGUS, SPINACH AND MOREL MUSHROOMS

8 oz couscous

1 bunch asparagus
1 cup morel mushrooms (or other wild mushrooms)

1 cup fresh or frozen peas

2 cups baby spinach leaves

3 cloves garlic, slivered

⅓ cup olive oil

1 cup vegetable broth
1/4 cup fresh parsley
Zest from one lemon

1/2 – 1 tsp salt (if needed)
1/2 teaspoon pepper

½ Cup feta (optional)

Cook couscous in 1 1/3 cup water and 1 Tablespoon olive oil covered until al dente (8-10 minutes). While couscous is cooking trim asparagus and cut into 2 inch pieces. Slice larger morel mushrooms in halves or quarters but leave smaller mushrooms whole. Chop parsely and chop or slice garlic into slivers.

In a large saucepan, heat the remaining olive oil and saute mushrooms and garlic 2-3 minutes then remove them with a slotted spoon and set aside.

Add asparagus to the pan and saute a few minutes. Pour vegetable broth around the asparagus and reduce a few minutes.

Add peas and the morels. Simmer 4- 5 minutes. Asparagus should be cooked but still bright green and slightly al dente.

Fold spinach in until just wilted.

Stir couscous into vegetable mix.

To serve top with lemon zest and parsley. Sprinkle with feta if desired.

Israeli Couscous with Asparagus, Spinach and Morel Mushrooms

Servings: 4
Time: 20-30 minutes
Difficulty: easy
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8 oz Couscous

1 bunch asparagus
1 cup morel mushrooms (or other wild mushrooms)

1 cup fresh or frozen peas

2 cups baby spinach leaves

3 cloves garlic, slivered

⅓ cup olive oil

1 cup vegetable broth
1/4 cup fresh parsley
Zest from one lemon

1/2 – 1 tsp salt (if needed)
1/2 teaspoon pepper

½ Cup feta (optional)

Cook couscous in 1 1/3 cup water and 1 Tablespoon olive oil covered until al dente (8-10 minutes). While couscous is cooking trim asparagus and cut into 2 inch pieces. Slice larger morel mushrooms in halves or quarters but leave smaller mushrooms whole.
In a large saucepan, heat the remaining olive oil and saute mushrooms and garlic 2-3 minutes then remove them with a slotted spoon and set aside.
Add asparagus to the pan and saute a few minutes
Pour vegetable broth around the asparagus, add peas and the morels back in. Simmer about 5 minutes.
Fold spinach in until just wilted.
Stir couscous into vegetable mix.
To serve top with lemon zest and parsley.

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

by joycevandenbergporterApril 20, 2015

Mmmm… finger lickin’ good! I have made artichokes many times but never pan seared and I probably won’t go back. These are seriously good! My Mom used to serve platters of steamed artichokes that we dipped in mayo. I remember leaving piles and piles of spent artichoke leaves lined with teeth marks on my plate I still love them cooked that way, simple and homey, but as a food blogger I like to try new things and this one is a keeper! Searing the artichoke wedges instead of steaming them, intensifies their flavor. And if you haven’t tried ~~burnt~~ blackened garlic cloves, you’re missing out. When they are cooked at a higher heat or for a longer period of time, they lose their pungent, sharp quality and become sweet and caramelly so you can safely (and eagerly) eat them whole without getting garlicky dragon breath. After searing the artichokes, I added lemon zest, salt and pepper and let them steam in sherry and water while they reduce into a sauce. Delish and less than 20 minutes! Recipe adapted from a Cook Fresh, Spring 2015 recipe for Pan Seared Artichokes with Sherry Vinegar and Thyme.

The globe artichoke is a variety of a species of thistle which has been cultivated as a food. The part that we eat is actually a flower bud that hasn’t bloomed yet. Once the flowers bloom, they are quite striking with their vivid purple blossoms but they are no longer good to eat.

Photo Credit: http://kitchenproject.com/history/Artichoke/index.htm

Arthichokes are low in calories and fat, and a rich source of dietary fiber and anti-oxidants. B vitamins, and a great source of Vitamin K (good for bone health) and a whole host of minerals including Potassium, Copper and Iron (all necessary for heart and blood health). If you want to make this a meal, serve the artichokes over a simple pasta tossed with butter or olive oil or on top of a leafy green salad with tomatoes and olives.

TIPS: I thought these pan seared artichokes were good just on their own and I loved the blackened garlic too, however, if you can’t imagine eating artichokes without a creamy dip, try making an Aioli with some of the blackened garlic, mayo or yogurt, lemon and salt and pepper. A sprinkle of parmesan could be good too!

PAN SEARED ARTICHOKES WITH BLACKENED GARLIC

2 large artichokes
1/3 cup olive oil
1/4 cup sherry
6-8 large cloves garlic, peeled and cut in half
1 tsp lemon zest
1 Tbsn lemon juice – to prevent browning (optional)
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn fresh oregano or thyme, chopped

AIOLI DIPPING SAUCE (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black pepper
1/2 tsp salt

Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves. Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)

Cut artichoke in half vertically.

Cut each half in half and remove choke (the hairy center and purple inner leaves)

Cut in half again. You should have 8 wedges for each artichoke. You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)

Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).

Combine sherry with 1/3 cup water and set aside. Peel and slice garlic in half. Roughly chop fresh herbs.

Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic. Cook until browned, 3 to five minutes.

Turn each wedge to brown the other cute side, another 3 minutes or so.

Turn wedges onto their curved side. Season with salt and pepper and lemon zest. Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes. If they don’t seem quite done, leave covered until ready to serve.

Sprinkle with fresh herbs. Serve hot or at room temperature with lots of napkins. If using Aioli, combine all ingredients until smooth and serve on the side.

Pan Seared Artichoke with Blackened Garlic

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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AIOLI DIPPING SAUCE (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves (mashed or pureed)
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black pepper
1/2 tsp salt

Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves.
Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)
Cut artichoke in half vertically.
Cut each half in half and remove choke (the hairy center and purple inner leaves)
Cut in half again. You should have 8 wedges for each artichoke. You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)
Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).
Combine sherry with 1/3 cup water and set aside
Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic. Cook until browned, 3 to five minutes.
Turn each wedge to brown the other cute side, another 3 minutes or so.
Turn wedges onto their curved side. Season with salt and pepper and lemon zest. Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes. Leave covered until ready to serve.
Sprinkle with fresh herbs. Serve hot or at room temperature with lots of napkins.
If using Aioli, combine all ingredients until smooth and serve on the side.