Meatless Monday – Fried Green Tomatoes with Buttermilk Lime Sauce

by joycevandenbergporterJune 29, 2015

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

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

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

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

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Photo Credit: Amazon.com

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

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

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

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

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

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

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

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

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

Buttermilk-Lime Dressing

Makes about a cup

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

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

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

Fried Green Tomatoes with Buttermilk Lime Sauce

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

Spaghetti with The Best ‘No Cook’ Tomato Sauce

by joycevandenbergporterJune 17, 2015

If you are not in the mood to cook when it’s so hot outside – don’t. Try this pasta with an easy but delicious ‘no cook’ sauce made from sun ripened tomatoes, fresh basil and oregano, garlic and olive oil. It sounds simple and it is, but it is divine. Let the flavors ruminate on the countertop for about an hour and stir into cooked pasta and you’ve got a winner! I posted this recipe last summer but decided it’s worth reposting as it is a favorite of mine and a definite go-to, especially when it’s hot or I have lots of tomatoes to use up. I just got back from a wonderful weekend in Charleston, South Carolina and my return trip took an extra day due to inclement weather on the East Coast (although it was 102 in Charleston so it was hard to imagine it storming somewhere else), so I’m beginning my week behind schedule. That is why this week there is no Meatless Monday or Wheatless Wednesday, just a yummy old favorite, but I don’t think you will be disappointed. I promise a write up of my Charleston trip and some classic southern food very soon!

Regardless, I came home from my trip just in time for the NBA Playoff Finals and knew a group was soon to arrive to watch the game. I had no time to go shopping but luckily my garden is doing well this year, so far. I went out to my garden and gathered sun ripened tomatoes. I love them when they are so aromatic and still warm from the sun. You don’t have to have a garden to enjoy wonderful fruits and veggies though. Right now tomatoes are in abundance at supermarkets and farmer’s markets. If you’re not sure they are ripe enough, just let them sit on your counter or in your windowsill for a day or two. Just don’t store them in the refrigerator, as they won’t ripen and their skins will get tough.

Then I stopped by my vertical herb garden which I conveniently installed right next to my kitchen door. Why I haven’t done this until now, I will not understand. I absolutely love my herb garden! It used to be that I would skip the fresh herbs because I was too lazy to walk all the way up to my vegetable garden to clip them. Now I have no excuse and my food is graced with even more lovely fresh herbs than before. There are many vertical gardens out there but mine is the Gronomic Cedar Vertical Self Watering Planter from Williams Sonoma. Check it out: Gronomic Vertical Planter

I chopped the tomatoes and herbs, added some minced garlic, a pinch of salt and a dollop of olive oil and let it sit on the counter while everyone was beginning to arrive.

I lucked into an unopened container of fresh mozzarella, so cut it into a small dice and stirred it into the tomato mixture. However, this step is competely optional. The sauce is quite good without adding any cheese. It was already beginning to transform itself into a wonderful sauce. Mmmm!

If you have leftover pasta, you don’t even have to cook that. Just allow it return to room temperature. When you’re ready to serve, pour tomato sauce over hot, warm or cold pasta and stir to combine. Add salt and pepper to taste. Sprinkle with parmesan if you wish. Enjoy!

For the complete recipe, click HERE or Search Goodmotherdiet for Spaghetti with Fresh Tomatoes and Basil

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
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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 – Tomato & Eggplant Stacks with Basil Vinaigrette

by joycevandenbergporterJune 3, 2015

Basil + Tomatoes = Love. If asparagus is the harbinger of spring, tomatoes are the essence of summer. I reaped the first ripe tomatoes from my garden yesterday, still warm from the sun. What a treasured bounty! It was so warm in March in California that I decided to plant tomato seedlings then which is very risky but I got lucky, or rather temperatures never dropped too low and I never even had to cover my tender plants at night. So now I am enjoying the largesse. I had planned something entirely different using lentils and eggplant for dinner tonight but could not resist the pull of my fresh tomatoes so I ended up making Tomato and Eggplant Stacks layered with fresh mozzarella and avocado drizzled with a fresh Basil Vinaigrette. Bliss!

I did have a little mishap in the garden, however. I was trying to tuck a heavily laden branch behind a support and the stem snapped. It didn’t break all the way so I decided to ‘bandage’ it up with a bit of painter’s tape and hope for the best.

Do you see the little blue ‘bandage’? If my doctoring doesn’t work, I will be ripening about a dozen green tomatoes on my windowsill. Crossing my fingers…

What can I tell you about tomatoes except that they are the ultimate in summer dining? Did you know that Tomatoes were a wonderful gift from the Mayans? Tomatoes are native to the Central America and were cultivated by the Aztecs centuries before the Spanish explorers introduced them to rest of the world. Lucky for us! Besides being delicious, tomatoes are nutrient dense, loaded with vitamins, minerals, fiber and phytonutrients. They are an especially good source of Vitamin C and the phytonutrient, Lycopene, which is a beneficial antioxidant. So slice away! Put them on sandwiches, in salads or add them to your morning toast with a slice of avocado and a sprinkle of fresh basil. Yum!

TIPS: To easily remove the avocado pit, strike down on the pit with a sharp knife and twist until it come out. You can roast the eggplant ahead of time, even the day before, and store in the refrigerator. Just bring to room temperature before assembling. For best results, use eggplant and tomatoes that are a similar size.

For a more colorful arrangement, use a variety of tomatoes. If you aren’t into stacking, just throw everything together in a large bowl and drizzle with basil vinaigrette.

TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Slice eggplant crosswise into 1/3 inch rounds.

Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes, or until lightly browned, turning halfway through,. Or grill them on both sides. Let cool.

Place all vinaigrette ingredients into a blender or food processor and blend until smooth. Set aside.

Slice tomatoes and mozzarella into 1/3 inch rounds. Cut avocado in half crosswise, remove pit (see tips) and peel. Slice into 1/3 inch rounds. (Make slices thicker or thinner to your liking)

Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato.

Drizzle with vinaigrette and garnish with fresh basil. I also had some balsamic reduction left from my Antipasti Platter which I put out for extra drizzling. Balsamic Reduction Recipe HERE.

Tomato & Eggplant Stacks with Basil Vinaigrette

Servings: 6
Time: 45 minutes
Difficulty: easy
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TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Slice eggplant crosswise into 1/3 inch rounds.
Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes, or until lightly browned, turning halfway through,. Or grill them on both sides. Let coo.
Place all vinaigrette ingredients into a blender or food processor and blend until smooth. Set aside.
Slice tomatoes and mozzarella into 1/3 inch rounds.
Cut avocado in half crosswise, remove pit (see tips) and peel. Slice into 1/3 inch rounds.
Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato
Drizzle with vinaigrette and garnish with fresh basil.

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.

Antipasti Platter – Roasted Eggplant, Peppers & Tomatoes with Burrata

by joycevandenbergporterMay 15, 2015

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

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

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

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

ROASTED EGGPLANT, PEPPERS & TOMATOES WITH BURRATA

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

Remove the leafy stem and cut the aubergine into half lengthwise

Then slice thinly lengthwise using a sharp knife or a mandolin

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

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

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

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

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

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

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

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

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

Roasted Eggplant, Peppers & Tomatoes with Burrata

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

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

10 Mother’s Day Recipe Ideas

by joycevandenbergporterMay 8, 2015

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

Happy Mother’s Day!-Joyce

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

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

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

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

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

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

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

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

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

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

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Wheatless Wednesday – Potato Crusted Spinach Herb Torta

by joycevandenbergporterMay 6, 2015

Elegant and delicious, perfect for Mother’s Day, this beautiful torta is made with creamy ricotta, feta, spinach and fresh herbs in a pretty crust that looks like a flowery pie crust but tastes like french fries. Not kidding! I warned that this week was all about Mother’s Day! Not that this dish can only be made for a special occasion, it’s just that I think all mothers deserve something beautiful and pretty on their special day. Moms are certainly worth a little extra effort to thank them for all their years of ~~servitude~~ wonderful mothering, which we all know is a 24/7 #lifelong #novacation job.

I adapted this lovely recipe from Grown To Cook but it is originally from Deborah Madison: Vegetarian Cooking for Everyone, Revised,.so thumbs up to both of them. The ingredients are simple, typical breakfast ingredients you would use to make an omlette and hash browns. With a bit of effort, you can turn them into a showpiece, great for a brunch or garden party. It’s not hard to make but cooking the potatoes first takes a bit of time since they won’t all fit in the pan at the same time. Otherwise it’s pretty easy to assemble. Potatoes are the ultimate gluten free crust substitute. Nutritionally speaking, potatoes win hands down over traditional crusts made with white flour and lard/butter. Potatoes are complex carbohydrates and a great source of vitamin C, potassium (one potato has more than a banana), vitamin B6 and a host of trace minerals and have NO fat, sodium or cholesterol (except for what you add). Use a good olive or avocado oil and even fried, they are still healthy.

Spoiler Alert! Stay tuned. On Friday I will be posting a compilation of 10 ideas to make for your Mother’s Day brunch, lunch or dinner.

TIPS: I used my fancy new mandolin to slice the potatoes and loved the perfection of each thin slice. I gave away my ‘professional’ mandolin, the one that real chefs use with lots of parts and adjustments, after my friend sliced off the end of her finger. I just didn’t trust it any more. This one, however, I would feel comfortable letting inexperienced or young cooks use (with supervision, of course). I also used a springform pan which makes the torta removal very easy, as you just release the spring and the sides magically come off. Springform pans come in many sizes. This recipe is for a 9 1/2 inch round springform pan which is on the smaller side. If you have a larger pan, you may want to double the filling recipe or make 1 1/2 times the amount listed or your filling will be quite thin. For the size of my pan (10 1/2), I should have made 1 1/2 times the filling. Next time…

POTATO CRUSTED SPINACH HERB TORTA

3 large russet potatoes
1/4 cup olive oil
4 cups spinach leaves, stems removed
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
2/3 cup feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown. Slice the third potato lengthwise, also 3-4 mm thick.

Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle the long potato slices generously with salt while still warm.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.

In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.

Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.

Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.

Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.

Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.

Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

Servings: 6
Time: 90 minutes
Difficulty: medium
Print

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown.
Slice the third potato lengthwise, also 3-4 mm thick.
Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife.
Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle potatoes with salt while still warm.
Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.
In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.
Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.
Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.
Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.
Serve warm or at room temperature.

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta

by joycevandenbergporterMay 4, 2015

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

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

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

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

CROSTINI WITH FAVA BEANS, SPRING ONIONS AND LEMON RICOTTA

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

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

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

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

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

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

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

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

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

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

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

Crostini with Fava Beans & Lemon Ricotta

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

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

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

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

Wheatless Wednesday – 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
Print

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.

Wheatless Wednesday – Creamy Morel Mushroom Soup

by joycevandenbergporterApril 15, 2015

I’m not saying good bye to soup yet. I know it’s spring and the sun is shining but as soon as the sun goes down it gets chilly and soup still seems like the perfect way to get warmed up from the inside out. I love soup and I love mushrooms, hence Creamy Mushroom Soup, however, for a short time in spring, my absolute favorite of mushrooms is available, the coveted morel. Much to my delight they were offered in my weekly CSA box and I clutched them in my hands like a prize. Yet, I was in a quandary of what to make with them. Morels offer so many possibilities and they can turn an ordinary meal into a five star feast. It was a rare drizzly day in California, so soup it was – this time. Spoiler Alert! This won’t be the last you see of morel mushrooms from me this spring…

Morel mushrooms are usually found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and sometimes in our own back yards. After hitting ‘Google University’, of which I am a full time student since starting this blog, I have discovered that morels are a favorite for ‘shroomers’, avid mushroom hunters who take to the woods in spring in search of tasty morels. Apparently people who like to hunt mushrooms are colorful individuals who like to tell tall tales, as I also learned about “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them which apparently differ from shroomer to shroomer. I personally don’t ‘hunt’ mushrooms even though I have many that pop up in my garden because I don’t trust my ability to identify, and mistakes can have serious consequences. I’m quite happy to get them safely identified with my weekly produce, however, the brave and hearty can learn more about morel mushroom hunting along with a dose of humor from The Great Morel.

This version of mushroom soup derives most of it’s creaminess from a pureed potato and leek mixture rather than heavy cream or other thickeners. I love the extra nutrients that the potatoes provide without the added calories, fat or cholesterol. Carb-fearing folks can be assured that Potatoes are complex carbohydrates which is our main source of energy. They are also a surprisingly good source of vitamin C and potassium, among other nutrients. I also love the delicate flavor of leeks which is more sophisticated than onions but if you don’t have leeks, use onions or shallots. I like to swirl in a half cup of plain yogurt towards the end for extra creaminess but that is purely optional. In the spirit of eating farm to table, I use a yogurt from a local and animal friendly farm, otherwise I would probably use a coconut, almond, soy or any other great plain non-dairy yogurt.

TIPS: Mushroom lovers might like to ramp up the mushroom flavor by adding 1/2 cup dry wild mushrooms(reconstituted in hot water) or 1 cup earthy fresh mushrooms to the leek mixture and then blending along with the potatoes. The longer the soup is allowed to sit, the more flavors will develop. In fact it is better the next day.

CREAMY MOREL MUSHROOM SOUP

2 cups fresh morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt, any kind (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.

While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.

Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to make sure they get soft enough.

Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.

Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine. Yum, look how creamy!

Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.

Add wine and cook until it has almost entirely evaporated.

Add the morels to the potatoes and bring to a simmer.

Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors develope.

Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.

Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Creamy Morel Mushroom Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 cups morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.
While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.
Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to hasten the process.
Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.
Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine.
Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften. Add wine and cook until it has almost entirely evaporated.
Add the morels to the potatoes and bring to a simmer.
Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors blend.
Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.
Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Wheatless Wednesday – Caramelized Endive with Brown Butter Sage Sauce

by joycevandenbergporterApril 8, 2015

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

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

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

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

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

CARAMELIZED ENDIVE WITH BROWN BUTTER SAGE SAUCE

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

Cut the endive in half lengthwise.

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

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

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

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

Caramelized Endive with Brown Butter Sage Sauce

Servings: 4
Time: 15 minutes
Difficulty: easy
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4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

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