Seared Scallops with Zucchini “Pasta”

by joycevandenbergporterDecember 11, 2013

Seared Scallops with Zucchini “Pasta” and Roasted Beet Salad

Last summer, spent at our Maine house, was a balancing act when it came to dinner, which we rotated among friends and took turns hosting. I had just begun the Good Mother Diet, my husband was protein heavy and mostly carb free and our friend, Rick went back to our ancestral roots with the Paleo diet. Well here is a meal that satisfies all three! The pasta is not real pasta, but noodles made by slicing zucchini into long, skinny spaghetti-like ribbons. For this a mandolin works best, however, you can also use a grater, zester or potato peeler but it won’t look as nice. If you want it to look even more like spaghetti, you can peel the zucchini before cutting it but I prefer to keep the skins (and vitamins) in the dish.

This is my favorite way to prepare beets. Roasting, rather than boiling, intensifies the color and flavor, plus it is by far the easiest way to remove the skin. Using varieties with different colors makes for a prettier dish. If making the entire meal, start by roasting the beets since that can take a half hour or so, depending on the size of your beets and get the zucchini ‘pasta’ going. The beets can be made ahead of time and will last in the refrigerator several days. The actual cooking time of everything else is pretty short and should be done just before serving. Paleos, like Rick, should omit the pistachios, cheese and seasoning/salt.

Serves 4

Roasted Beet Salad

4 beets

1-2 Tbsn olive oil

1 head butter lettuce (washed and separated)

Vinaigrette ( ¼ cup olive oil, ¼ cup red wine vinegar, 1 Tbsn Dijon Mustard, salt and pepper)

Feta (optional)

Cut leafy stalks off the beets, taking care not to cut into the flesh. (You want to keep all the juice inside). Reserve leaves for another use or chop them and saute in olive or butter with garlic and serve on the side.

Wash and dry beets but don’t peel them. (The peel will slide off easily after they are roasted). Lay them on a large piece of aluminum foil. Brush them with olive oil and fold the foil up and seal into a leak-proof package, or you can use a covered baking dish. Bake at 400 degrees for about 45 minutes or until you can easily pierce them with a fork. Larger beets can take up to an hour, so check often. Be careful when you open the pouches, as they will be very steamy and can burn your fingers.
Remove from heat and let cool. Once they are cool enough to handle, slip the skins off by hand or with a papertowel. (You will be surprised how easy it is).
Slice and serve with lettuce and sliced apple. Drizzle with vinaigrette and top with feta, if desired.

Seared Sea Scallops and Zucchini “Pasta”

1 lb large sea scallops

2 Tbsn avocado oil (or another oil that does well in high heat)

1/2 tsp creole seasoning (like Tony Chachere’s) or just salt and pepper

¼ cup white wine

4 – 6 zucchini (depending on size)

1 Tbsn olive oil plus 1 Tbsn butter (or all olive oil)

¼ cup shelled pistachios, coarsely chopped (Optional)

2 oz parmesan, grated or thinly sliced Optional)

Using a mandolin, cut the unpeeled zucchini into thin pasta sized ribbons. (A grater or potato peeler will work as well). Place the ‘pasta’ strands on a papertowel and sprinkle with salt. . Cover
with a papertowel and press down gently. Let them ‘sweat’ for about 30 minutes to remove the extra moisture.

Toast the chopped pistachios in a small, dry pan on medium heat for a few minutes (until you can smell them cooking). Let cool.
Heat olive oil and butter in a saute pan over medium heat. Add the garlic and saute for a few minutes. Turn off the heat and add ‘pasta’ and pistachios. Toss gently. Top with parmesan if desired..
Wash and dry scallops. Put them in a bowl with the oil and seasoning. Gently mix until scallops are coated. The oil should not pool in the bottom of the bowl. Pour off excess oil that doesn’t mix back in. The scallops won’t sear if there is too much moisture or oil.
Heat a cast iron, or other skillet, on medium high to high heat. The pan should be very hot. Cook scallops in a single layer, without crowding. You may have to cook them in two batches. Cook for about 2 minutes or until golden brown. Turn and cook the other side 2 minutes.
Remove scallops from the pan. Add wine to the hot pan and stir to deglaze and reduce the liquid to make a sauce. If you overcook and too much liquid goes away, just add a bit of water.
To serve, place ¼ of the ‘pasta’ mixture on each plate. Top with ¼ of the scallops. Drizzle with wine sauce.

Meatless Monday – Pizza with Cauliflower Crust

by joycevandenbergporterDecember 9, 2013

Cauliflower Crust Pizza with Mushrooms and Carmelized Onions

Yes, a pizza crust made with cauliflower! Much to my carb fearing husband’s dismay, I really like pizza. He actually likes it too but not what it does to his waistline. I, however, can’t resist. I love deep dish, thin crust, thick crust, flat bread, you name it. So I was very excited to stumble upon this recipe for pizza made with a flour free crust in the “Vegetarian Everyday” cookbook (by David Frenkiel and Luise Vindahl). The recipe calls for cauliflower which sounds completely crazy but I couldn’t wait to try it out. I was not disappointed. The crust also includes ground almonds, which I have learned can be used for half of the flour in most baking and cooking recipes. Almond flour and almond meal are interchangeable in recipes. Almond flour is made from peeled, blanched almonds while almond meal includes the skin. I used almond meal that I found easily at Trader Joes. “It is gluten free. Half a cup of ground almonds contains 10 grams of carbohydrates, 6 of which are fiber, for a net carb count of 4. That half cup also contains 10 grams of protein, 23 grams of fat and 273 calories” (www.about.com). Compare that with 1/2 cup white flour which has 47.7 grams of carbohydrates, 1.7 grams of fiber, 6.5 grams protein, .61 grams of fat and 228 calories. Since almond meal is nutrient rich but also calorie dense, combining it with cauliflower makes for a nutritious, low carb and surprisingly yummy pizza.

Pizza Crust

1 head cauliflower

¾ cup ground almonds (almond flour or almond meal)

1Tbsp dried oregano

3 large eggs, beaten

Pizza Toppings

1 medium onion

1-2 Tbsp balsamic vinegar

8 oz mixed mushrooms (crimini, portobello, etc)

¼ cup olive oil

2-3 cloves garlic, chopped

1 cup any combination shredded cheeses (mozzarella, fontina, parmesan, asiago, provolone )

Chop garlic and place in a small bowl with the olive oil and let sit to blend the flavors while you prepare the crust.
Preheat the oven to 400 degrees and line a baking sheet or pizza pan with parchment paper.
Roughly chop the cauliflower then blend it in a food processor until it’s a fine rice-like texture.
Measure 3 cups of the cauliflower mixture and place in a mixing bowl. Add the ground almonds, oregano and salt and pepper and mix with your hands. Make a well in the center and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than traditional pizza dough.
Transfer to the parchment-lined baking sheet or pizza pan and form into a pizza shape by flattening the dough with your hands. Make the edges slightly higher. Bake for 25-30 minutes, or until golden.

While the crust is baking. Slice the onion and saute the slices over medium high heat in 1 Tbsp olive oil mixture until golden, keeping the rings intact. Flip them like pancakes to cook the other side. Break the rings apart and add a splash of balsamic vinegar. Saute a few more minutes, then remove from pan and reserve
Wipe the mushrooms with a damp papertowel and slice. Sautee them over medium high heat in 1 Tbsp olive oil mixture for a few minutes, or until they start to lose their water. Remove from pan and reserve.

Remove the pizza from the oven. Spoon the remaining olive oil mixture over the pizza crust, spreading evenly. Add most of the cheeses then top with onions and mushrooms. Sprinkle remaining cheese over the top.
Return to the oven for 5-10 more minutes. Serve immediately. Does not reheat well.

Wheatless Wednesday – Crab Quinoa Tower

by joycevandenbergporterDecember 4, 2013

Crab season is here! I had my first last week and it was sweet and delicious. It is less expensive and fresher to crack and clean your crab at home, however, if you don’t mind paying a bit extra, or you are in a rush for time, it can be nice to have it done at the market. I don’t mind doing it myself and have included directions below.

I am excited to incorporate another grain into this menu that have never made at home before, quinoa. As is my custom with new things, I googled quinoa and was impressed by what I found and sorry I haven’t made it before. The Incas, who believed Quinoa to be sacred, called it “chisaya mama” or “mother of all grains”. It is increasingly popular for its high protein content, dietary fiber and minerals; phosphorous, magnesium and iron. It’s also a source of calcium, so good for vegans and those lactose intolerant. As a bonus it is gluten free. For all those reasons, quinoa is considered a superfood. (www.Wikipedia.com) I used Rainbow quinoa but any kind will work just fine.

One note of warning, this recipe calls for an empty can for forming the tower. Mine got recycled tonight so I had to open a new can. Make sure your can has rims on both the top and bottom so the can opener has something to grab on to. My salad tonight was only going to have only mixed greens and arugula but ended up with a few garbanzo beans and mandarin oranges since I had to open both cans to make my tower.

FRESH CRAB QUINOA TOWER

Serves 4

Ingredients:

1 cup quinoa

2 cups vegetable broth

1 Tbsn olive oil

1 large ripe tomato, sliced into rounds

1-2 ripe but firm avocados, halved lengthwise, seeded, peeled and sliced horizontally

3 scallions, thinly sliced

1Tbsn parsley, minced

1-2 fresh, cooked crab, cracked, cleaned with meat removed (reserve claws) *Instructions follow

8 ounces mixed greens

1 bulb fennel, trimmed and sliced

Lemon vinaigrette (½ cup olive oil, ¼ cup fresh lemon juice, 2 T red wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper)

Directions:

Rinse quinoa under cold water until the water runs clear. In a 1 quart saucepan, saute quinoa in olive oil until slightly toasted, about 5 minutes. Add broth and bring to a boil. Reduce to a simmer, cover until liquid is absorbed and germ has spiraled out, about 20 minutes. Let cool.
Prepare vinaigrette or use your favorite. Put ingredients in a small container and whisk together or shake until combined.
Remove crabmeat from shells, retaining claws for garnish, and pull meat apart leaving large chunks. 1 crab will serve 4 with moderate proportions/2 crabs generously. Combine in a bowl with 3 or 4 Tablespoons vinaigrette, scallions and parsley.
Remove both ends from an empty food can (regular soup size) to make a hollow cylinder. Wash and dry can thoroughly. Place can in the center of one of the serving plates. Spoon in one fourth of the couscous mixture and gently press down with the back of the spoon.
Top couscous with one slice of tomato, then a quarter of the avocado, pressing with spoon after each layer. We love avocado so would use ½ half for each serving, however you can adjust the quantity to your liking. Top the avocado with a quarter of the crab mixture. While pressing on the crab mixture with back of spoon, slowly lift off can. Repeat to make three more plates. Top with a crab claw.
Toss greens and fennel with remaining vinaigrette and serve with crab towers.

CRACKING AND CLEANING A CRAB

Place the cooked crab on a cutting board on its back. Hold the body in one hand and gently twist each of the legs and claws off with the other. Set them aside

Remove the tail flap and both flaps near the eyes. Discard.

Pull off the back shell and remove the ‘dead man’, the spongy gills and the orange ‘skin’.
Rinse the body then cut in quarters.

Using a metal or wooden meat tenderizer, give several hammers to each leg, enough to crack the shell and allow access to the meat.

Wheatless Wednesday – Miso Ginger Braised Cod

by joycevandenbergporterNovember 28, 2013

Miso Ginger Braised Cod with Littleneck Clams, Potato Latkes with Homemade Applesauce

Happy Hanukah!

Since I have guests in town for Thanksgiving, I wanted to make tonight’s meal a bit festive (and bear no resemblance to the turkey and all the trimmings that we will be eating for the rest of the week). Miso broth is a great way to sneak nutrients into a meal. It’s a good source of fiber, protein, vitamins and minerals like vitamin K, riboflavin and Omega 3 and Omega 6 fatty acids. It’s high in sodium, however, so I would be careful about adding extra salt or look for low sodium brands.

Normally I wouldn’t include a carb like potatoes on Wheatless Wednesday (since it seems like cheating) but it’s the first night of Hanukah and I can’t break with tradition, however, I did make them wheat free.

MISO GINGER BRAISED COD

Ingredients:
1 quart miso broth
1/2 Tbsn minced or grated ginger
2 cloves minced garlic
1 cup white wine
1/2 tsp sesame oil
2 scallions thinly sliced

Directions:
Mix miso broth, ginger and garlic in a bowl. Place fish in a shallow dish and pour miso mixture over and marinate for about a half hour. Remove fish and set aside. Pour broth into a sauté pan. Add wine and bring to a gentle boil. Add clams and cook until they open. Remove clams and keep warm. Add fish in a single layer and braise 6 to 8 minutes until firm. Place one piece of fish and several clams in each serving bowl. Add sesame oil to broth and stir. Pour 1/2 cup broth over each serving of fish and clams. Garnish with scallions.

LATKES

Ingredients:
4 large potatoes
2 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 rice/coconut or oat flour
1 to 2 cups vegetable oil

Directions:
Grate potatoes using a hand grater or Cuisinart fitted with the grate attachment. Grating is more work but I like long lacy strips that get nice and crispy. 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. Add the rest of the ingredients except the oil and combine. I used coconut flour which worked well and added just a hint of sweet, nutty flavor. 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. Drain on paper towels. Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

HOMEMADE APPLESAUCE
Directions:

Peel and core 3 pounds of apples. A combination of varieties, combining tart and sweet, makes a tastier applesauce. I used fuji, pippin and pink lady apples from my garden. Chop apples and place in a pot and cover with water. Simmer for 20 to 30 minutes until soft. Add 1/2 cup sugar and a dash of cinnamon and nutmeg. For chunkier applesauce just break apart with a wooden spoon. For a smooth sauce use a blender or Cuisinart.

Wheatless Wednesday – Roasted Salmon

by joycevandenbergporterNovember 25, 2013

Roasted Salmon, Cauliflower Puree and Maple Citrus Glazed Carrots

Salmon is a family favorite, either roasted on the grill or in the oven. I try to find wild caught but will serve farm raised in a pinch as long as it comes from the US or Canada. The lack of regulations makes me wary of seafood that is farm raised in countries like Thailand and China. I love mashed potatoes, creamy polenta and all those luscious homey foods but don’t always make them for my family. Most recipes call for loads of cream cheese or heavy cream which my husband won’t eat so I had to create my own pureed cauliflower recipe. My husband went back for thirds so it was a big hit. The carrots were as delicious as they are beautiful.

SALMON:
2-4 salmon filets
Marinade ( 1T olive oil, 3 T soy sauce, 3 T Hoisin Sauce, 2 T lemon juice, 1 T honey)

Cut salmon into individual serving portions leaving skin intact. Wash and pat dry. Place skin side down in a glass baking dish. Pour marinade over the top and let sit in marinade while you prepare the cauliflower. Then roast in a 400 degree oven for ten to fifteen minutes. I like to broil for the last few minutes to carmelize the top. The sauce should be bubbling and the salmon easy to flake.

CAULIFLOWER:
1 large head of cauliflower
2 cloves garlic
1/2 cup vegetable broth
1 Tablespoon butter
1/2 teaspoon salt

Wash and dry one large head of cauliflower. Remove the core and cut into florets. Simmer the florets until they are soft with a chopped clove of garlic or two in 1/2 cup of vegetable broth with the lid on. Make sure the liquid doesn’t evaporate and add more broth if necessary. Put everything in a Cuisinart and blend until smooth. Do not drain or you will be throwing out good nutrients as well as flavor. Put the puree back in the pot to keep warm. You can add a pat of butter if you want a creamier consistency. Adjust liquid as necessary.

CARROTS:
6 – 8 whole carrots
Marinade (2 Tbsp maple syrup, 2 Tbsp olive oil, 1/4 tsp coarse salt, 1/8 tsp black pepper, juice from 1/2 orange, mandarin or lemon plus a bit of zest)

Scrub the carrots but do not peel. You don’t want to remove all the lovely nutrients that are so close to the skin. Remove stems, cut in half lengthwise and put in a lightly oiled glass pan. Place them in a single layer so all cut sides are up or down so you can keep track of which you have turned. Pour marinade over the top and make sure they are all coated. Roast at 400 degrees for 5 minutes. Turn them over and roast for another five minutes. Turn the oven to broil and broil each side for a couple of minutes until the carrots are slightly blackened.

TIP: You can cook the salmon and carrots together if you are good at multitasking or roast the carrots first and keep them warm while the salmon cooks.