Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

by joycevandenbergporterFebruary 4, 2015

Is the dinner party dead? One of my goals for this new year is to host a dinner party every month. My husband and I are finding that as ’empty nesters’ we are no longer attending school events where we get to hang out with our friends without any planning on our part,and we just aren’t seeing people that we really like as often. Let’s just say that it takes more of an effort when you have to physically reach out and organize something. In some ways, our schedules are less busy with soccer and lacrosse games, carpools and school events in the distant past. In other ways we are busier than ever. Chairing a school committee segues into a new hobby, like volunteering at WildCare, competing in triathalons or starting a blog about something you enjoy (sound familiar?). There is more time for hikes and hot yoga classes if you are so inclined. Unless you have a Boomerang kid (of which we have had our share) it’s easier to take off and travel. Many of my friends never seem to be around any more. So this is where the dinner parties come in. I’m going with the “You build it they will come” theory. We had a dinner party last weekend, a group of 10 fun people for no specific reason, and hopefully, just the first of many in 2015. January, done and great fun!

Arugula + fennel bulbs + blood orange + red onion+fresh cilantro from my CSA box + oranges from my tree + an avocado and olives from the market = a gorgeous salad for dinner. Along with the Fennel Citrus Salad, I served Maple Bourbon Glazed Salmon, a deliciously easy main course that can serve many people, along with one of my favorite GMD dishes, Black and Wild Rice with Roasted Squash and Pomegranate followed by Bittersweet Chocolate Mousse for dessert. You can click on the links to go directly to those recipes. My guests asked what the trick is to having a successful dinner party without being really stressed out. One friend claims she runs around like a crazy person when she has just a couple of people over. I think she is not alone which is probably why people don’t have very many dinner parties. I think the key is to keep it simple. I like to have only one item that needs my immediate attention during a dinner party. The Fennel Citrus salad and dressing can be made ahead and tossed right before serving. The Black and Wild Rice dish is best served at room temperature so perfect for making ahead.

The Bittersweet Chocolate Mousse is a very easy, no-cook recipe I’ve been making since the 80’s and prepared the day before and put right into small jelly jars so they’re ready to serve. Only the salmon required my attention. It was pre-cut and resting in the glaze needing less than 10 minutes in the oven for a perfect golden finish. Set up a lovely buffet and you’re all set. I used the lovely china from Nana Rosella, my husband’s grandmother, because I like an excuse to use them and I don’t have ten of my regular plates that aren’t chipped, however you could use paper plates and the salad would still be beautiful and delicious, just don’t use plastic forks unless you’re at a picnic. I don’t know anyone that can eat with those dreaded implements. Dinner parties are fun but only if you’re relaxed and enjoying your guests. It’s not really about the food. It’s about the friends…

FENNEL CITRUS SALAD
2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl

Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula

Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds

Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.

Slice avocado in half and then slice horizontally. Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown) but take them out before tossing.

Whisk together the dressing and set aside until you’re ready to serve. Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Fennel Citrus Salad with Avocado and Olives

Servings: 4
Time: 15 minutes
Difficulty: easy
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2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl
Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula
Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds
Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.
Slice avocado in half and then slice horizontally.
Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown)
Whisk together the dressing and set aside until you’re ready to serve.
Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Meatless Monday – Black Bean Chili Con Quinoa

by joycevandenbergporterFebruary 2, 2015

Can we talk about the Superbowl? Or rather I would just like to watch Katy Perry’s Halftime Show again! She and her guests, Missy Elliot and Lenny Kravitz, were fantastic, so fun to watch, even the dancing chessmen and sharks! For those of you who missed the show here is a chance to watch it again – Katy Perry Superbowl Halftime Show. If you thought the Superbowl was about football, guess again. For many of us it’s really about the commercials, halftime show and FOOD! So what did I serve for this great American event? I went with a tried and true crowd favorite, Chili with all the fixin’s. Yum!

Chili without meat is kind of like thick soup, or so I thought…until I tried using red quinoa instead of ground beef. I know it sounds crazy but the quinoa adds a similar texture to chili con carne, unintentionally fooling some of my Superbowl guests. I wasn’t actually trying to pull a fast one on anyone. I thought everyone knew by now that I no longer cook with meat. When I asked my husband how he liked the meatless chili, he said “There is no meat in there?” I declared it a personal victory. There are quinoa chili recipes all over the internet and I was tempted to try one, but in the end I decided to use the chili recipe in my head that I have been using for years and just substitute cooked red quinoa for the more traditional ground beef. Red quinoa makes a good meat substitute, in that it provides a good texture and adds lots of great usable protein (similar to beef), vitamins and minerals so it’s not just adding bulk. In addition, the dark reddish brown color blends in better with the chili beans. I sauteed the cooked quinoa along with the onions and garlic before adding the crushed tomatoes, broth and spices, and then finally the beans. Sauteing the quinoa infuses it with some of the savory flavors of garlic and onion and the olive oil gives it a ‘fattier’ feel. I was surprised at how well this technique worked!

I like to make a ‘Chili Bar’ and stack big and small bowls next to the pot of chili and a row of pre-chopped toppings laid out for easy serving.

TIP: I enjoy soup or chili with lots of saucy juice, but this chili also makes a good taco filling. Just add less of the crushed tomato and let the water or broth evaporate until it’s the right consistency. I used canned beans but, of course, you can use dried beans and let them soak overnight. Then you will need to add them along with the tomatoes and broth and be prepared to cook them for at least an hour.

BLACK BEAN CHILI CON QUINOA

1 cup red quinoa
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or water
1 (28 oz) crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and pepper, to taste
3 (16 oz) cans black beans, drained and rinsed

SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

Rinse and cook quinoa according to directions and set aside.

Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes. Add in garlic and quinoa and saute a few more minutes.

Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.

Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Black Bean Chili Con Quinoa

Servings: 8
Time: 50 minutes
Difficulty: easy
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1 cup red quino
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or chicken broth
1 (28 oz) can crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
3 (15 oz) cans black beans, drained and rinsed
SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

TIP: This chili also makes a good taco filling. Add less crushed tomato and let the water or broth evaporate until it’s the right consistency.

Cook quinoa according to directions and set aside.
Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes.
Add in garlic and quinoa and saute a few more minutes.
Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.
Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

by joycevandenbergporterJanuary 19, 2015

Fried Lemon? Yes, you read correctly. Even the lowly potato is turned from wallflower into the life of the party when fried in oil, so just imagine what frying can do to a crowd pleaser like the lemon! I have a Meyer Lemon tree outside my kitchen door which is exploding with lemons. Most lemon trees have two crops a year, a summer crop and a winter crop which, surprisingly is the larger of the two. The winter crop is right now so lemons should be plentiful and inexpensive. My freak of nature tree, however, has lemons all year around and right now it is so heavily laden with fruit that branches are bending under the weight. Just take a look at this bounty! I can’t even get the whole tree in the photo. It might be time to make some more Limoncello…

It has become a job (a fun one) to figure out how to use all my lemons, and not just sending every visitor home with bags full. So when I see a new way to use lemons, I get excited, especially when the lemon is treated as an actual fruit and not just a flavoring. In fact, lemons are so good for us, we would all do well to include more of them in our diets. A Care2 Article lists 16 health benefits of eating lemons and how they are good for our bodies, beyond the big dose of Vitamin C they provide. Even though lemons are acidic in taste, they are one of the most alkaline-forming foods in our bodies which helps restore our pH balance. Lemons also stimulate our livers and cleanses our bowels, to name only a few benefits of the wonderful lemon. I have seen a couple of recipes lately for fried lemon and after researching the various techniques, I decided to try the method in which thinly sliced lemon wheels are dredged in flour and fried in oil until golden brown and crispy. I was not disappointed. Fried lemons are delicious, a perfect combination of crispy, salty, chewy and tart. They make a great garnish and will elevate even a simple dish into something more elegant. I decided to revamp a favorite but simple recipe that I have done in the past, Garlicky Kale Pasta with Lemon and Parmesan, using the same ingredients but a different technique. This time I fried the lemons into crispy little wheels and sauteed julienned Dino Kale in butter, olive oil, garlic and chili flakes. Tossed together with spaghetti, delicious!

TIPS: If you are not a devout believer in kale, spinach would make a great substitute, just reduce the cooking time or the spinach will get too soft. Meyer lemons are sweeter and less acidic than the typical grocery store lemon, usually the Eureka lemon. It also has a thinner skin and the pith is not so pronounced or bitter, making it perfectly suitable for eating whole, however, Eureka lemons can be used as well. Some recipes suggested blanching the slices first in boiling water and adding a pinch of sugar to the flour before frying to reduce the bitterness, so that is worth a try if you are not using Meyer lemons. Otherwise, add whatever fresh herbs you have available. You can’t go wrong.

PASTA WITH FRIED LEMONS, KALE AND CHILI FLAKES

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside. Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.

While the pasta is cooking, finely zest 2 of the lemons and set aside.

Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.

Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.

Add kale and saute about five minutes, or until softened.

Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste. Top with the carmelized lemons and parmesan cheese, if using and garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices and remove any seeds.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.

Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.

Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.

Serve as a garnish or stir them into pasta or salad

Pasta with Fried Lemon, Kale and Chili Flakes

Servings: 4
Time: 30 minutes
Difficulty: easy
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Prepare fried lemon (1 or 2 lemons) according to directions below and set aside.
Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.
While the pasta is cooking, finely zest 2 of the lemons and set aside.
Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.
Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.
Add kale and sautee about five minutes, or until softened.
Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste.
Add the carmelized lemons and parmesan cheese, if using.
Garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.
Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.
Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.
Serve as a garnish or stir them into pasta or salad

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

by joycevandenbergporterJanuary 14, 2015

Craving rich and creamy but not the calories? Would you believe me if I told you that coconut milk is a good diet food? Coconut Milk has gotten a bad reputation for it’s high saturated fat content but that doesn’t mean it will make you gain weight. Research has shown that not having enough fat can make you fat. Crazy, right? The trick is to eat healthy fats like coconut milk and avocado. Fats help us feel satiated so we eat less and feel full longer. In addition, the fats in coconut milk and oil may actually increase our metabolism which increases our bodies’ use of calories. Coconut milk also provides nutrients that support our immune systems and heart health as well as giving us pretty hair and skin, and it tastes delicious too. Win-Win!

Nothing hits the spot on a chilly day like a piping hot bowl of creamy soup. This soup gets it’s creaminess from coconut milk (you knew that was coming), which also adds a subtle but delicious flavor when combined with roasted butternut squash, ginger and red curry paste. I also love using winter squash because each is hiding a little treasure trove inside, their seed stache. Pumpkin seeds get all of the attention, but they aren’t the only squash seeds that can be roasted. Other winter squash seeds like butternut, squash or spaghetti squash can also be roasted. So next time you’re roasting squash, roast the seeds as well and use them as a garnish or as a tasty and nutritious little snack. I roasted mine with olive oil, chili powder, cumin, curry, cayenne pepper and salt but you can use any spices you enjoy. You’ll be addicted!

I also dry toasted unsweetened shredded coconut until it was golden and aromatic to use as a second topping. All I can say is, Wow! I have to admit to going back for more…

TIPS: I think roasting the squash in the skin gives it a richer flavor and it is much easier than peeling it since the skin is so tough, however, if you are pressed for time, you can peel the squash, cut it into chunks (or even buy it from the store pre-cut into cubes which is not a crime) and add it to the onion, garlic mixture along with the vegetable broth. Then follow the recipe from there. You will notice that my CSA squash is the size of a three month old baby! Normally I can fit both halves in the same pan but this behemoth squash required two pans. Don’t skip the step of roasting the seeds. You won’t be disappointed! In fact, you’ll wish there were more…

COCONUT CURRY BUTTERNUT SQUASH SOUP

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Red Curry paste (or curry powder)
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.

Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.

In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.

Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.

Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.

Serve garnished with toasted coconut and roasted squash seeds.

Coconut Curry Butternut Squash Soup

Servings: 8
Time: 90 minutes
Difficulty: medium
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1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Thai Red Curry paste, more if you like it hotter
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.
Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.
In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.
Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.
Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.
Serve garnished with toasted coconut and roasted squash seeds.

Roasted Winter Squash Seeds

Servings: 1 cup
Time: 30 minutes
Difficulty: easy
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1 cup raw squash seeds
1 Tbsn oil (olive, coconut or avocado)
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper (optional)

Separate the seeds from the pulp, place in a colander and rinse thoroughly. Spread them out in an even layer to air dry. Seeds roast better when they are completely dry.
Preheat oven to 300 degrees. Drizzle seeds with oil and sprinkle with spices. Toss to combine and spread in a single layer on a glass baking dish or a cookie sheet lined with aluminum foil. Bake, stirring occasionally, for 15-20 minutes or until seeds are golden brown. If seeds aren’t browning, increase oven temperature to 325 or 350 degrees but check every few minutes.

Meatless Monday – Spicy Tofu with Sauteed Greens

by joycevandenbergporterJanuary 12, 2015

Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. Yum! I’m still making my way through my CSA box which is proving to be a fun ‘job’. I wanted to use the beautiful bok choy as well as the gorgeous beet greens that I clipped off of the beets I roasted for yesterday’s salad. When you buy beets with the greens, it’s kind of like getting two for one (or eating your cake and having it too!). Beet greens are delicious and full of precious vitamins so don’t throw them away! Use the beets for one dish and the beet greens in another. If you are interested in roasting beets check out this recipe for Roasted Beet Salad with Ripe Peaches and Goat Cheese which gives easy directions for roasting beets. The salad can be seasonally adjusted or to suite your tastes.

I remembered making a really delicious Crispy Glazed Tofu and Bok Choy that I was tempted to make again because everyone liked it so much, but in the theme of New Year/New Ideas decided to give it a bit of a makeover using what I have on hand. My favorite way to cook = a little bit from memory + fresh veggies available + pantry magic + weather outside. I actually think looking out my window determines a lot about what I decide to make for dinner. These days I’m craving warm, spicy and comfort foods because it’s so chilly outside. Soon enough, I will be yearning for cooling salads and refreshing drinks on the patio.

TIPS: If you don’t have beet greens handy, or you don’t like beets, substitute any somewhat bitter green like mustard, kale, chard or collards. The length of cooking time will be determined by the coarseness of the greens. Broccolini is a great substitute for bok choy, just check for doneness by slicing a bit of stem off one end to taste before removing from the pan. I like to make my own sauces but it’s not really necessary, as there are really good ones available. The one below uses an Asian Chili Paste, garlic and ginger which I was really happy with but you can play around with what is available in your pantry.

SPICY TOFU WITH SAUTEED GREENS

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale, collard or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
1/4 cup soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.

Combine sauce ingredients in a small saucepan (except red pepper flakes) and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.

Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.

Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.

Cut greens into 2 inch strips, keeping any rough stems separate.

Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.

Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.

Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.

Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Spicy Tofu with Sauteed Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
2 Tbsn soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.
Combine sauce ingredients (except for red pepper flakes) in a small saucepan and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.
Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.
Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.
Cut greens into 2 inch strips, keeping rough stems separate.
Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.
Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.
Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.
Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Wheatless Wednesday – Winter Green Salad with Crispy Quinoa

by joycevandenbergporterJanuary 7, 2015

New year equals new ideas. The holidays might be over but that doesn’t mean the presents have to stop! I finally decided to order a CSA (Community Supported Agriculture) box loaded with produce fresh from a local farm delivered right to my door – And my first one came today! Even though I was the one to order it, I still felt ridiculously excited to see two boxes with their mystery contents at my doorstep this morning when I got up. It felt like Christmas and Hanukkah all over again. Some of us will go to great lengths to extend the holiday season… For those that don’t know, CSA is an alternative ‘farm to table’ method for distribution of produce. Consumers sign up with a local company who arranges personalized home delivery of organically and locally grown fruits and vegetables. I signed with Farm Fresh to You, who supplies produce from Capay Organic Farm located about 90 miles Northeast of San Francisco. I chose the Traditional CSA Box but they offer many types and sizes of boxes, like Fruit or Vegetable Only, even a ‘No Cooking Box’. I decided to try this for a few reasons. First, I love fresh produce and in the winter, my garden is a bit sparse (because I’m a fair weather gardener). I also like supporting local farmers and eating with the season. Lastly, instead of going to the market and hand selecting items for dinner, I thought to stretch my creativity by having to figure out what delicious meals to make with the contents of my mystery boxes.

What was in my box? Butternut squash, beets, rainbow carrots, Treviso radicchio, kiwis, baby bok choy, watermelon radish, fennel, red d’anjou pears, pink lady apples and assorted lettuce. Whew! After mulling the many possible ways dinner could go, I opted to use the most perishable items first, like lettuce. So salad it is… Winter Greens with thinly sliced pears, watermelon radish and avocado, coated with yummy crispy quinoa and crumbly feta with a few pistachios thrown into the mix. I added quinoa, not only to give my salad a nutrient boost with it’s high protein content and minerals like calcium, phosphorus, and iron, but also to enhance the taste and feel of the salad. When tossed with a simple vinaigrette, the crispy quinoa bits collect on the veggies making each bite a tasty treasure.

I first had crispy quinoa in a salad at Tamalpie Pizza in Mill Valley, CA. I was instantly enamored and only slightly dismayed to hear that the quinoa was deep fried. It was such a great concept, that quinoa can be transformed almost into something else. I don’t remember what else was in that salad except for leafy greens (and it is not currently listed on their menu, darn) so I made up my own salad with some help from my CSA box.

TIPS: Always rinse quinoa before cooking (unless the packaging says that it has been pre-rinsed) to remove any remaining saponins, a naturally occurring but bitter substance that the plant produces to protect itself from predators (smart, huh?) Use a fine mesh colander so you don’t lose any of the tiny grains.

WINTER GREEN SALAD WITH CRISPY QUINOA

1/2 cup dry quinoa (any kind) or 3/4 cup cooked
1 Tbsn high heat oil like coconut or avocado (not olive oil)
1 head or 4 cups assorted lettuces
5-6 radicchio leaves
1-2 watermelon radish
1 d’anjou pear
1/4 cup pistachios (or roasted hazelnuts)
1/4 cup crumbled feta (optional)

Vinaigrette: (1/4 cup lemon juice, 1/4 cup apple cider vinegar, 1/3 cup olive oil, 1 clove minced garlic, salt and pepper to taste. You can also add 1/2 tsp of either cumin or Italian seasoning or any fresh herbs)

Rinse quinoa and simmer in salted water for about 15 minutes or until tender. All water should be absorbed. Let cool.

Heat 1 Tbsn oil in a skillet until almost smoking and add in the cooked quinoa. Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. Let cool.

Cut or tear the larger lettuce leaves into pieces. Slice the radicchio

Thinly slice the radish, pear and avocado.

Sprinkle the cooled quinoa on top of the salad greens

Top with the sliced pear, radish, avocado, pistachios and feta.

Dress sparingly with the vinaigrette and toss gently. Serve with more vinaigrette and feta on the side

Winter Green Salad with Crispy Quinoa

Servings: 4
Time: 30 minutes
Difficulty: easy
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1/2 cup dry quinoa (any kind) or 3/4 cup cooked
1-2 Tbsn high heat oil like coconut or avocado (not olive oil)
1 head or 4 cups assorted lettuces
5-6 radicchio leaves
1-2 watermelon radish
1 d’anjou pear
1/4 cup pistachios (or roasted hazelnuts)
1/4 cup crumbled feta (optional)

Rinse quinoa and simmer in salted water for about 15 minutes or until tender. All water should be absorbed. Let cool.
Heat 1 Tbsn oil in a skillet until almost smoking and add in the cooked quinoa.
Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. Let cool in the
Cut or tear the larger lettuce leaves into pieces.
Slice the radicchio
Thinly slice the radish, pear and avocado.
Sprinkle the cooled quinoa on top of the salad greens
Top with the sliced pear, radish, avocado, pistachios and feta.
Dress sparingly with the vinaigrette and toss gently.
Serve with more vinaigrette and feta on the side

Meatless Monday – Portobellos with Greens, Mozzarella & Pesto

by joycevandenbergporterDecember 29, 2014

30 Minute Meals – Is anyone else feeling overwhelmed by the sheer amount of food consumed during the holidays? With my house full and bursting at the seams, my kitchen has been in full production since Thanksgiving – and we have one more holiday to go! If you are slightly kitchen fatigued, like me, you are looking for fast and easy recipes that will still satisfy the masses. This version of a stuffed Portobello mushroom was inspired by a stuffed mushroom I bought from Whole Foods last week while looking for an instant vegetarian meal to serve amidst all the non-vegetarian offerings, as I am the only non-meat eater in the family. To make it a bit more substantial, I added a yummy layer of sautéed power greens (a combination of red and green chard, tat soi, arugula and spinach) that were sautéed with red onion and garlic. Topped with melted cheese with fresh pesto and red pepper flakes, the stuffed mushroom is absolutely delicious! This particular baked, stuffed mushroom is easy to prepare and is ready in less than 30 minutes, especially if you take shortcuts, like using prepared pesto instead of making your own. Another shortcut would be omitting the sautéed greens, however, I think they add a nice flavor, not to mention the additional nutrition they provide. They are packed with vitamins, minerals and important cancer fighting and system supporting phytonutrients and amino acids. They are not called power greens for nothing!

Did you know that a Portobello mushroom is just a grown up crimini mushroom or conversely, the little brown crimini is just a baby Portobello? They are considered a crimini until they are 4 to 6 inches in diameter. If you were in Northern Italy you would call them “cappellone” which means “big hat”. Regardless of what you call them, Portobello mushrooms are delicious and packed with nutrition. They are fat-free and very low in calories, and a rich source of selenium, copper and niacin Their rich flavor and firm texture makes them perfect for Meatless Monday. They are extremely versatile and can be chopped for sauces and veggie sautees, sliced and grilled as a great pizza topping or stuffed with grains, veggies or cheese for a satisfying main course.

PORTOBELLO MUSHROOMS STUFFED WITH GREENS, MOZZARELLA AND PESTO

4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded ( swiss, jack or fontina are good substitutes)
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (Click here for a Home made recipe from Cooks.com)

Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside.

Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.

Chop mushroom stems and greens. Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.

In a large skillet combine onion, garlic and pepper and saute until onions are soft, about 5 minutes.

Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.

Remove mushrooms from the oven and turn them over, gill side up.

Fill each cap with a layer of greens (about 1/4 cup).

Add a layer of mozzarella cheese.

Top with a Tablespoon of pesto

Sprinkle with red pepper flakes and red bell pepper.

Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

Portobello Mushrooms with Greens, Mozzarella & Pesto

Servings: 4
Time: 30 minutes
Difficulty: easy
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4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (see directions below for homemade)

Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside. Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.
Chop mushroom stems and greens. Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.
In a large skillet combine olive oil, onion, garlic and pepper and saute until onions are soft (about 5 minutes)
Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.
Remove mushrooms from the oven and turn them over. Fill each cap with a layer of greens (about 1/4 cup).
Add a layer of mozzarella cheese.
Top with a Tablespoon of pesto
Sprinkle with red pepper flakes and red bell pepper.
Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

Meatless Monday – Savory Lentil and Brown Rice Pilaf

by joycevandenbergporterDecember 22, 2014

Savory Lentils and Brown Rice Pilaf was born out of pure laziness, coupled with my love for lentils and savory/spicy food. It was raining and I didn’t want to battle the Christmas shoppers for parking or stand in line to purchase ingredients which I would then have to lug home and turn into dinner. If you find the ‘dinner question’ to be an ordeal every day, how about an easy alternative? Look no further than your pantry for commonly stocked items like, rice and lentils. throw in a few dried spices and dinner is on the table. Easy peasy! Your pantry not very well stocked? Well there is a simple solution to that; Stock it! Your world becomes a lot easier if you can make dinner without having to do that last minute grocery store run, especially in the winter when gardens are not as prolific and fresh produce is harder to find.

If you’re not sure what to stock in your pantry, consider the non perishable foods that you eat regularly; pasta, beans, olive oil, vinegar, tomato sauce, chopped tomatoes, rice and other grains, broth or boullion. I like to throw in some specialty items like canned hearts of palm or artichoke hearts which help transcend an otherwise boring salad into something special. If you bake at all, include flour, sugar, salt, your favorite spices, and cooking oil. You will also want to keep ingredients that you use frequently on hand that are perishable but can last days or weeks on your counter like fresh onions, garlic, tomatoes, potatoes and other root vegetables. Don’t forget to use your freezer as an extension of your pantry (and not just for ice cream). Mine is stocked with nuts and frozen vegetables. Your pantry should reflect the kinds of foods you like to eat. If you like Italian food, you should have a supply of pasta, tomatoes and Italian herbs like basil and oregano. If you like Mediterranean food, stock your pantry with grains and legumes plus spices like cumin, ginger and allspice. If are a list person or just beginning to stock a kitchen pantry, check out this List of Basic Pantry Ingredients from Basic Cooking to get yourself started.

Otherwise start shopping in your own pantry! Perhaps you want to start with this yummy but healthy ‘one pot’ recipe…

TIPS: Lentils are a wonderful addition to any meal. You can add to salads, soups or stews. Red and yellow lentils are softer and best for soups and stews. If you want the lentil to hold it’s shape, use the firmer green or black lentils. The regular brown lentils will work too but will cook faster (get soft and split), so I would add those in after 10 minutes or so. I have listed the spices as 1 or 2 teaspoons, depending on how much spice you like. The kind of broth you use will also determine how much additional salt and spice you need. I would recommend adding 1 teaspoon of the spices when you add the broth, stir to combine and taste. Then add salt and more spice to your taste.

SAVORY LENTIL AND BROWN RICE PILAF

1 Tbsn sesame oil (or olive oil)
1 medium onion, diced
4-5 cloves garlic, minced
1 cup long grained brown rice
1 cup lentils (preferably green or black firm lentils)
1-2 tsp allspice
1-2 tsp curry powder
1-2 tsp turmeric
1-2 tsp ginger powder
1/2-1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
6 cups vegetable broth
salt to taste
2 cups frozen peas, thawed
1/2 cup pistachios, shelled (optional)
1/2 cup raisins, purple or golden (optional)

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic. Add lentils and stir to coat.

Add water and the smaller amount of spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes.

Remove from heat and let stand 5 to 10 minutes.

Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Savory Lentil and Brown Rice Pilaf

Servings: 6
Time: 45 minutes
Difficulty: easy
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Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic.
Add lentils and stir to coat.
Add water and spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Happy Hanukkah! Potato Latkes

by joycevandenbergporterDecember 17, 2014

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

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

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

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

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

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

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

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

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

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

Drain on paper towels.

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

Serve plain or with applesauce and sour cream.

Potato Latkes

Servings: 2 dozen
Time: 45 minutes
Difficulty: easy
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4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

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

Meatless Monday – Pasta Puttanesca with Roasted Eggplant

by joycevandenbergporterDecember 15, 2014

Spaghetti alla puttanesca translates literally as “spaghetti of the whore” in Italian. I’m sure there are many stories as to how this dish got it’s ‘flavorful’ name and who gets the full credit for it’s creation, but I’m not going to go there. I’m only going to suggest that maybe this combination of tangy olives, salty capers, sweet tomatoes, fragrant garlic and aromatic fresh basil all whirled around in a good olive oil is so delicious that it is ‘sinful’. Puttanesca is a classic Southern Italian sauce that is very versatile. It is great on any kind of pasta, drizzled over creamy polenta, or even on toasted bread or crostini as an appetizer. I opted to add eggplant, as I just happened to have a nice fat one sitting on my counter, and I wanted to make it a little more filling as a main course. Roasting the eggplant first gives it a nice creamy texture that blends nicely with the sauce. I also fried the capers, as I had seen in a Vegetarian Times recipe, which makes them crispy and gives the dish an additional pop of flavor.

This pasta is not only delicious, it’s full of gorgeous colors and makes a pretty presentation. Best of all, it takes less than 30 minutes! I served it the other night to an assortment of non-vegetarian friends and family, who loved it and went back for more. I always take that as a sign that they weren’t just being polite – not that my family has held out on me in the past. They are my biggest fans and also my harshest critics. Not everything makes it past my ‘food screeners’ to GMD. This one, however, was a crowd favorite! With all these wonderful ingredients, it’s hard to go wrong…

TIPS: You can make a more traditional Puttanesca sauce and leave out the eggplant, if you are so inclined. I happen to love eggplant but I know not everyone is a fan. If you can’t find cherry tomatoes or other good fresh tomatoes this time of year, use a can of chopped tomatoes. If you are pressed for time, you can skip salting the eggplant before roasting. You can also skip the roasting if you are really in a hurry, and add diced eggplant in before the tomatoes. The texture will be different but should still taste pretty good. Additionally, the capers do not need to be fried if you prefer them in their original state.

PASTA PUTTANESCA WITH ROASTED EGGPLANT

1 small globe eggplant
1 Tbs. olive oil
2 Tbn. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes
3/4 cup fresh basil leaves
¼ cup pitted Kalamata olives
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.

Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool.

Roughly chop eggplant or slice into strips and set aside. Slice olives in half and cherry tomatoes in halves or quarters. Slice basil into julienne strips.

Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.

Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.

Stir in tomatoes, and saute for 5 minutes, or until slightly soft

Remove from heat and stir in eggplant, half of basil and olives.

Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.

Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Pasta Puttanesca with Roasted Eggplant

Servings: 4
Time: 25 minutes
Difficulty: easy
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1 small globe eggplant
1 Tbs. olive oil
2 Tbs. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes, halved
1 cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, sliced in half
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.
Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool. Roughly chop or slice into strips and set aside.
Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.
Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.
Stir in tomatoes, and saute for 5 minutes, or until slightly soft
Remove from heat and stir in eggplant, half of basil and olives.
Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.
Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

by joycevandenbergporterDecember 10, 2014

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

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

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

ROOT VEGETABLE CHIPS

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

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

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

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

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

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

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

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

Scallion Parmesan Aioli

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

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

Root Vegetable Chips with Scallion Parmesan Aioli

Servings: 1 1/2 cups
Time: 45 minutes
Difficulty: easy
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5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

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

Scallion Parmesan Aioli

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

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

Meatless Monday – Sweet Potato and Kale Gratin

by joycevandenbergporterDecember 8, 2014

Comfort food. For some people that might be chicken soup or macaroni and cheese but whatever your go to dish might be, you may want to add this creamy, savory, slightly sweet and surprisingly rich gratin. I love when readers send me recipes or offer suggestions! I was at a book event last week when reader and friend, Patti Boston, asked me if I had made the Sweet Potato and Kale Gratin that was featured in the San Francisco Chronicle last week. Patti had tried the recipe and loved it, so what was I to do? Of course I had to give it a try. Now this is not a combination I would normally have made up on my own, so I followed the recipe pretty carefully, with one exception. Instead of using one cup of whole milk and one cup of heavy cream, I used 1 1/2 cups of milk and 1/2 cup of plain yogurt. I often use plain yogurt to replace some of all of the cream, sour cream or mayo that is called for in many recipes. I think it’s a healthier option and provides great results. My favorite milk and yogurt are from local, Straus Family Creamery. Not only do I love their products but I appreciate their dedication to animal welfare, including the calves, which is not common in the dairy industry. All their cows are free to roam in pastures and are fed organic, non-GMO food. The creamery is also environmentally aware, using reusable (and returnable) glass bottles and renewable power in their methane digester (yes, I’m talking about poop to power).

Kale is still the darling of the culinary world and rightly so. It reigns as one of the world’s healthiest foods, providing protein, fiber and a wealth of vitamins and minerals. Sweet potatoes add more than just a creamy, sweet flavor. They are a great source of beta carotene, as evidenced by their brilliant orange color. Did you know that adding a bit of fat to your sweet potatoes allows your body to maximize the nutrition, or make it more usable? (So don’t sweat that pat of butter). Together, kale and sweet potatoes make a delicious and nutritious team. Let me know if you try it. As always, I appreciate photos and will post them to my You Made It! page.

TIP: If you have a pan that can go from stovetop to oven, this becomes a one pot dish. Otherwise saute the vegetables on the stovetop then pile it all into a buttered baking dish to bake in the oven. I chose to use a combination of whole milk and plain yogurt but you can use half milk and half heavy cream, as the original recipe calls for, or any combination that appeals to you. Next time I make this dish I will most likely consider replacing some or all of the milk and cream with vegetable broth as a lower calorie, less fat option.

SWEET POTATO AND KALE GRATIN

2 pounds sweet potatoes
2 tablespoons unsalted butter + more for the gratin dish
1 small yellow onion, julienned
2 cloves garlic, thinly sliced
4 cups lacinato kale
Kosher salt and freshly ground black pepper to taste
¼ teaspoon nutmeg
1 tablespoon chopped fresh rosemary
1/2 cup plain yogurt
1 1/2 cup whole milk + extra as needed
1½ cups grated Parmigiano-Reggiano

Preheat oven to 350 degrees. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.

Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)

Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.

Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter.

Remove from the heat and season with more salt; you will want the mixture on the salty side.

With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.

Butter a 10-inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk; it should look like a little liquid is seeping out of the gratin. Top with the remaining ½ cup of cheese.Cover the gratin with aluminum foil and bake for 45 minutes, or longer until fork tender.

Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature.

Sweet Potato and Kale Gratin

Servings: 6
Time: 75 minutes
Difficulty: easy
Print

Preheat oven to 350. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.
Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)
Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.
Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter
Remove from the heat and season with more salt; you will want the mixture on the salty side.
With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.
Butter a 10 inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk. It should look like a little liquid is seeping out of the gratin. Top with the remaining 1/2 cup parmesan. Cover with aluminum foil and bake for 45 minutes or longer, until fork tender.
Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature

Wheatless Wednesday – Vegetarian Tom Kha Soup

by joycevandenbergporterDecember 3, 2014

Time for soup… It’s raining! Our parched flowers and trees are enjoying a much-needed drink of water but for those of us indoors, the weather is gray and gloomy. Throw in with last night’s storm which was quite a doozy, complete with lightning and thunder, also known as nature’s fireworks, and just like that, winter is here. I think the only remedy for this wet weather is a hot and spicy bowl of soup to warm us up from the inside out. Over the last couple of weeks I have travelled from warm and sunny California to unseasonably cold and rainy Virginia, on to warm and balmy Exuma and Florida, then crisp and snowy Maine before coming back to a wet and gray California. Perhaps my laptop dislikes airports and so many changes of venue because it died. I first lost my mouse but not the touch screen (thankfully) but then, in complete protest, my laptop went on strike, refusing to go on. So my last three posts (including this one) have been on borrowed computers, which means I’m back to the dark ages of figuring out how to upload photos and use my widgets so be forgiving. I’m staying put for a while and hopefully, after a visit with a computer technician, my laptop will forgive me so we can get back to work.

Last night, at the beginning of the storm, I decided to make a vegetarian Tom Kha soup, which is one of my son, Eric’s specialties. Tom Kha Gai, the most traditional of Thai soups, is made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and often, kaffir lime leaves. There are other versions of tom kha but these seem to be the most common; made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu). Now you’ll think of me next time you’re looking at a Thai menu. I wanted to make a vegetarian version, so I substituted mushrooms for the chicken which technically makes this soup Tom Kha Het, however, if you want a boost of protein, you can also add cubes of extra firm tofu and then you will be eating Tom Kha Taohu. This particular recipe, as are most of Eric’s recipes, is not written down anywhere and resides as memories of past soups in his head (like mother like son). So, knowing the basic ingredients, we went to work and came up with a delicious and fairly easy Tom Kha Het which is easy to adapt to what you have on hand.

TIP: I used the last of the cayenne peppers which I collected from my drenched and bedraggled garden. They were pretty waterlogged and not as spicy as I would have liked, so I added two dried bird’s eye peppers (which can be found in supermarkets in the Asian food aisle) which I crushed with my wooden spoon before adding to give it the proper kick. The galangal root, lemon grass and hot peppers are added to infuse the broth with flavor so make sure you let it simmer long enough for the flavors to develop. In slicing the galangal root and lemon grass, slice them in large pieces to make it easier for the diner to pick out, as they are very woody and not really eaten. You can also strain them out before serving but I think they add character. Only the truly fearless eat the hot peppers (unless you slice them into thin circles). If you want them hotter, slice each one down the middle but still leave intact. If you can’t find galangal substitute fresh ginger root. There is no good substitute for lemongrass but sometimes it’s available as a paste or spice. For a vegan version, omit the fish sauce. I added baby corn to add fullness to the soup but it can be omitted or substituted with any vegetable that sounds good to you. Serve with cilantro, a squeeze of fresh lime juice and Sriracha for additional kick.

VEGETARIAN TOM KHA

2 16 oz cans coconut milk
3-4 cups vegetable broth (depending on desired thickness)
1 stalk lemongrass Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.
4-5 slices of fresh galangal or gingerroot (about a 1 inch piece)
1 yellow onion
1 red serrano or jalapeno pepper (thinly sliced) or5-6 tiny whole cayenne or other small red pepper (or dried bird’s eye peppers)
1-2 cups mushrooms (button, baby bella or cremini)
1 cup whole baby corn(optional)
1 Tbsp fish sauce (optional)
1-2 fresh limes (1 – 2 Tbsn to taste)
1 Tbsn sugar
1/2 tsp salt (more or less depending on the saltiness of the broth)
Cilantro and Sriracha (optional)

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.

In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened. Add the galangal, lemon grass and hot peppers and saute a few more minutes.

Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.

Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Vegetarian Tom Kha

Servings: 4-6
Time: 45minutes
Difficulty: easy
Print

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.
In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened.
Add the galangal, lemon grass and hot peppers and saute a few more minutes.
Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.
Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

10 Vegetarian Soups for Thanksgiving

by joycevandenbergporterNovember 20, 2014

SOUP GLORIOUS SOUP! Perfect for cold, rainy (or snowy depending on where you are) days. I am on vacation and not cooking this week. As promised, here is a collection of ten of my favorite soups. Mmm, so good! All soups are vegetarian or vegan and gluten and wheat free. Maybe one of them is perfect for your Thanksgiving table. Each link will send you to the recipe and original blog post. Love my readers! Sharing is caring. -J

Creamy Cauliflower Leek Soup

Spicy Black Bean Soup

Butternut Squash Soup with Polenta Towers

Carrot Coconut Soup with Marinated Tofu Triangles

Carrot, Sweet Potato Soup with Turmeric

Dhal Lentil Soup with Quinoa Cauliflower Cakes

Mushroom and Barley Soup with Cannelini Beans

Butternut Squash and Potato Soup with Crispy Fried Sage

White Bean and Swiss Chard Soup

Black and White Chili with Garlic Toast

12 Thanksgiving Sides or Vegetarian Mains

by joycevandenbergporterNovember 18, 2014

I am on vacation and very far from my kitchen. Picture my toes with their freshly painted nails digging into the sand, a good book in my hands and warm waves lapping the shore. Yes, I am at the beach and before packing for my trip, I had to do the dreaded errand most females I know over the age of 13 put off as long as possible – bathing suit shopping. Oh the horrors! Bottoms that fit – tops that don’t. Everything all tucked in? Front okay – back, hmmm… I may be a bit curvier than in my youth and just possibly, a bit more ~~self conscious~~ modest. too. Luckily, they also sell cute cover ups and big floppy hats…and after a margarita or two, who cares, right? But, I digress…

Since my kitchen is taking a short break, in lieu of new recipes this week, I have collected a dozen of my favorite vegetarian and vegan dishes which would be perfect for Meatless Monday or as sides for your Thanksgiving dinner or vegetarian (and vegan) main courses. Luckily, most of these recipes are healthy and naturally low fat so won’t add to the ‘winter layer’ we seem to start putting on this time of year. Clicking on any link will take you to the recipe and original blog post. On Wednesday I will post 10 of My Favorite Soups so check back or Follow so you don’t miss it. Lots of sharing buttons below too… Share with your friends! xoxo J